Chicken Gravy

Preparation Time: 45 mins
Marinate Time: 2 hours
To marinate
Chicken - 1/2 kg
Egg- 1
Turmeric powder - 1/2 tsp
Chili powder - 1 tsp
Coriander powder - 1/2 tsp
Pepper powder - 1/2 tsp
ginger garlic paste - 1/2 tsp
salt

For Gravy
Tomato- 1 (Small)
ginger garlic paste - 1/2 tsp
Chili powder - 1 tsp
Coriander powder - 1 tsp
Pepper powder - 1/2 tsp
Garlic chili sauce - 1 tsp
Tomato sauce - 1 tsp
Soya sauce - 1 tsp

Method:
1. Marinate the chicken & keep in the fridge for 2 hours. Then in a kadai add oil and shallow fry the chicken.
2. In the remaining oil add ginger garlic paste,onions and fry till it turns brown in color.
3. Add tomatoes, Chili powder, Coriander powder, Pepper powder & salute till oil snoozes out
4. Then add the fried chicken, garlic chili sauce, tomato sauce, soya sauce, little water and cook till gravy thickens.

Serve this gravy with Chapati, roti or rice.

Easy Chicken Fry

Preparation Time: 15 mins
Marinate Time: 1 hour
Ingredients:
Onion - 1 (small)
Green Chilies - 2 
Curry leaves 
Salt
Oil

To Marinate
Chicken - 1/2 kg
Ginger garlic paste - 1/2 tsp
Turmeric powder - 1/2 tsp
Chili powder - 1 tsp
Coriander powder - 1/2 tsp
Pepper powder - 1/2 tsp

Method:
1. Marinate the chicken & keep it the fridge for 1 hour. Then deep fry the chicken.
2. In a kadai add oil, onions, chilies, curry leaves, salt & salute till onions turn soft
3. Finally add the fried chicken

This spicy chicken is a best combination with rice

Simple Crab Curry

Preparation Time: 30 mins
Ingredients:
Crab - 1/2 kg
Onions - 2
Tomato - 1
Turmeric powder - 1/2 tsp
Chili powder - 1 tsp
Pepper powder - 2 tsp
Coriander powder - 1 tsp
Garam masala powder - 1 tsp
Curry Leaves
Coriander leaves
Salt 
Oil

Method:
1. In a kadai add oil, finely chopped onions and salute till onions turn soft, then add tomatoes and cook till they are mashey.
2. Add Turmeric powder, Chili powder, Pepper powder, Coriander powder, Garam masala powder, salt and cook oil snoozes out
3. Add crab, water and curry leaves and cook the crab is fully cooked and the gravy thickens.Garnish with coriander leaves

This gravy goes good with rice

Chicken Meat Balls Curry

Preparation Time: 45 mins

Ingredients:

For Meat balls

Chicken - 1/2 kg

Onions - 1

Roasted gram - 2 tbsp

coriander leaves - a bunch

Pepper powder - 1 tsp

Salt to taste

Oil to deep fry

For Gravy

Onions - 2

Green chilies - 2

Turmeric powder - 1/2 tsp

Chili powder - 1 tsp

Coriander seeds - 1 tsp 

Ginger garlic paste - 1 tsp

Garam masala - 1 tsp

Salt

Other Ingredients

Water - 1 cup 

Kasoori methi leaves - 1 tbsp 

Method:

1. Grind all ingredients given for meat balls to a course mixture and deep fry in oil.

2. Grind the ingredients for the gravy to a fine paste.

3. In a kadai add oil and the gravy paste and salute till the oil snoozes out.

4. Add 1 cup of water to the gravy and bring the gravy to a boil over medium heat
5. Then add fried chicken balls and cook till the gravy thickens.Finally garnish with Kasoori methi leaves

Serve hot with chapati, Rotis or rice.

Chicken Kulambu/Curry

Preparation Time: 30 mins

Ingredients:
Chicken - 1 kg
Small/ Madras Onions - 1/2 cup
tomato - 1
Green Chili - 2
Oil as required
Salt as required

To Fry:
Coconut - 1 cup
Cinnamon – 2
Cloves – 2
Cardamom – 1
Fennel seeds - 1/2 tsp
Cumin seeds - 1/4 tsp
Pepper - 1/2 tsp
Coriander seeds - 1 tbsp
Dry Red Chili - 5
Poppy seeds - 1/2 tsp
Cashew - 5

Method:
1. Mix chicken with ginger garlic paste and cook in pan leaving 2 whistles
2. In a kadai add little oil and all the ingredients under 'to fry' and fry till coconut turns light brown in color. Cool this mixture and grind to smooth paste
3. In another kadai add oil fennel seeds, cumin seeds, onion, green chilies, curry leaves and cook till onions gets soft, then add tomatoes and salute
4. Add the grinded coconut paste, salt and cook till oil leaves side. Then add chicken and mix well
5. Add water as required and bring to boil, simmer and cook till the curry thickens
6. Garnish with coriander and curry leaves

Serve with rice or chapati

Kerala Chicken Thoran

Preparation Time: 15 mins

Ingredients:

Chicken: 1/2 kg (Boneless)

Ginger garlic paste - 1 tbsp

Oil - 1 tbsp

Onion - 1 (finely chopped)

Mustard seeds- 1/2 tsp

Fennel seeds - 1/2 tsp

Curry Leaves

Salt as required

To Grind:

Coconut - 1/4 cup

Turmeric powder - 1/4 tsp

Chili powder - 1/2 tsp

Cumin seeds - 1/4 tsp

Fennel Seeds – 1/2 tsp

Method:

1. Grind the ingredients to a coarse mixture

2. Cut chicken to small pieces, mix with ginger garlic paste and cook in pan leaving 2 whistles

3. In a kadai add oil, mustard seeds, fennel seeds and onion and fry till onions are cooked

4. Add the grounded mixture, salt and mix well, finally add the chicken and cook for 5 mins

Garnish with curry leaves and serve hot with rice

Mango Mastani

Preparation Time: 15 mins

Ingredients: 

Chopped Mango - 2 cups

Full Fat milk / Whole Milk - 1 cup

Vanilla Ice cream - 1 cup

Sugar - 4 tbsp

For Garnishing:

Vanilla Ice cream

Cherries

Chopped Mango

Chopped Almond, Pistachios and cashew (optional)

Method:

1. Blend Mango, milk, sugar, ice cream to a smooth thick milkshake

2. Pour the milkshake in a glass, place scoop of ice cream and top with the chopped mangoes, chopped nuts and cherries.

Butter Naan

Preparation Time: 15 mins
Coking Time: 15 mins
Resting Time: 2 hours

Ingredients:
Maida - 2 cups
Baking soda - 1/2 tsp
Salt - 1/2 tsp
Sugar - 1/2 tsp
Yogurt - 1/2 cup
Oil- 3 tbsp
Egg - 1
Lukewarm milk - 1/4 cup
Sesame Seeds - 2 tbsp
Coriander leaves - a small bunch

Method:
1. In a bowl add oil, egg, yogurt, milk, all dry ingredients and make a soft dough
2. Place the dough in a bowl and cover with thin wet cloth and allow to rest for 2 hours

3. Take the dough and roll it like chapati. Add sesame seeds or Coriander leaves and press.Brush water on one side
4. Heat tawa on high. Place naan on hot tawa ( brushing with water side down) wait for some time
5. Turn and cook on another side on direct gas flame and spread some butter

Serve with any Veg or Non veg gravy

Chili Chicken (Dry)

Preparation time: 20 mins

Cooking Time:  30 mins

Ingredients:

Chicken- 1/2 kg

Egg - 1

Cornflour - 4 tbsp

Maida - 1 tbsp

To Marinate:

Ginger Garlic paste - 1 tbsp

Chili powder- 1 tsp

Coriander powder - 1 tsp

Gram masala - 1 tsp

Cumin powder - 1 tsp

Chat masala - 1 tsp

Salt to taste

For Sauce:

Onions - 2 

Capsicum - 1

Garlic (chopped)- 4 

Green chili (paste)- 1 tbsp

Tomato (puree)- 2 tomatoes

Soy sauce - 1 tbsp 

Tomato sauce - 2 tbsp

Chili sauce - 2 tbsp

Vinegar - 1 tsp

Butter - 1 tbsp

Oil - 1 tbsp

Salt to taste

Method:

1. Marinate chicken for 30 mins. Then add corn flour, maida, egg and mix well. Fry the chicken

2. Heat butter and oil in a kadai add chopped garlic,saute for a while, then add tomato puree, chili paste and salt.Fry until oil separates

3. Add chopped onion saute for a while, then add capsicum and cook for 2 to 3 minutes

4. Finally add chicken, all sauces and vinegar and mix well

Serve hot with rice or Naan

Stuffed Chilli Bajji

Preparation Time: 15 mins

Cooking Time: 10 mins

Ingredients:

Banana peppers - 10

For Stuffing:

Potatoes (Big) - 3

Chili powder - 1 1/2  tsp

Turmeric powder - 1/4 tsp

Chat Masala - 1/2 tsp

Coriander leaves

Salt - as needed

For Batter:

Gram flour - 1 cup

Cornflour - 1 tsp

Turmeric powder - 1/4 tsp

Chili powder- 1/2 tsp

Salt - as needed

Method:

1. Slit the chilies and remove the seeds

2. Boil and mash potatoes. Add turmeric powder, chili powder, chat masala, salt, coriander leaves and mix well

3. Stuff the above mix into the chilies

4. Mix gram flour, turmeric powder, chili powder, cornflour, salt and water

5. Heat oil dip the chilies in the above batter and deep fry

Serve hot with tomato sauce or chutney

Panner Butter Masala

Preparation Time: 20 mins

Cooking Time: 45 mins

Ingredients:

Panner – 1 pack

Butter – 4 tbsp

Oil – 2 tbsp

Onion – 4

Tomatoes – 2

Green chilies - 3

Cinnamon – 2

Cloves – 3

Chili powder – 3 tsp

Coriander powder - 2 tsp

Ginger garlic paste – 1 tbsp 

Water – 2 cups

Salt as required

Kasuri Methi leaves 

Coriander leaves

Method: 

1. Grind onions and tomatoes separately

2. In a kadai add oil, butter, cinnamon, cloves and onion paste, green chili and salute till turns brown

3. Add ginger garlic paste and cook till raw smell goes

4. Add chili powder and coriander powder and mix well

5. Then add tomato paste and salute till oil leaves side. Then add water to this and cook till the gravy thickens. Finally add kasuri methi and fried Panner and cook for 2 minutes

6. Garnish with butter and coriander leaves

Simple Ghee Rice

Preparation Time: 15 mins
Cooking Time: 30 mins

Ingredients:
Rice – 1cup
Butter – 2 tbsp
Ghee- 5 tblsp
Cinnamon – 2
Cloves – 3
Cardamom – 1 
Ginger Garlic Paste – 1 tsp
Onion – 2 
Green Chilies – 3
Coriander leaves
Curry leaves
Pudina leaves 
Cashews – 10
Salt as required

Method:

1. Boil rice and keep aside. In a kadai add butter, 2 tblsp ghee, onions, green chilies, salt and salute till onions turn golden brown in color.
2. Then add coriander leaves, pudina leaves and boiled rice and mix well
3. Finally in the remaining ghee fry cashews and pour over the rice.

Serve hot with any spicy gravy

Mangalore Buns/Banana Buns

Preparation Time: 15 mins

Cooking Time: 15 mins

Fermentation time:  7 to 8 hours

Ingredients:

Maida- 2 Cups
Sugar - 1/2cup
Curd – 1 cup
Bananas - 2 ripe medium sized
Baking Soda – ¼ tsp
Cumin seeds – ½ tsp
Ghee – 2/3 tbsp

Salt to taste

Method:

1. Grind Bananas, curd, sugar and salt to a fine paste

2. Pour the paste to a bowl, add baking soda and mix well

3. Add Maida little by little and knead to dough, then add ghee and knead well (Do not add water)

4. Wrap the dough in a mild wet thin cloth and allow it to ferment over night or at least 7/8 hours

5. Roll the dough to small thick chapattis and deep fry in oil 

Hyderabad Chicken Biriyani

Preparation time: 15 mins

Cooking Time:  30 to 40 mins

Ingredients: 
Basmati Rice – 1cup
Chicken – ½ kg
Onions – 4 
Tomatoes – 2
Oil
Salt
Coriander leaves
Curry leaves
Pudina leaves

To grind
Green chilies – 5/6
Ginger – 1 piece
Garlic – 5
Pepper – 4/5 corns
Cinnamon – 2
Cloves – 3
Cardamom – 1
Fennel Seeds – 1 tsp

Method:
1. In a cooker add oil, onions, salt and salute for 5 mins then add the grinded paste and salute till the raw smell goes. Now add the chicken and tomatoes close the lid of the cooker and cook allowing 2 whistles.
2. Take your electronic rice cooker add 2 cups of water, rice, the above gravy and chopped curry leaves, coriander leaves and pudina leaves and cook till done.
3. If you want to cook in the pressure cooker, cook the gravy till done and add 2 cups of water, rice and chopped curry leaves, coriander leaves and pudina leaves and cook allowing 3 whistles.

Tomato Chicken Gravy

Preparation time: 20 mins

Cooking Time:  30 mins

Ingredients:
Chicken – ½ kg
Onions – 2 (finely chopped)
Tomato – 4
Ginger garlic paste – 2 tbsp
Kasuri Methi – 1 tbsp
Butter – 1tbsp
Fresh Cream – 1tbsp
Cashew nuts – 15 to 20
Oil – As required
Salt – As required

Whole spices  
Cinnamon – 4
Cloves – 4
Elachi – 2

Spice Powders
Turmeric powder – 1tsp 
Chili powder – 2 tbsp
Coriander powder – 1 tbsp
Garam Masala – 1tsp
Geera Powder – 1tsp

Method:
1. Boil water, add tomatoes, peal the skin and make fine paste.
2. Grind cashew into fine paste by adding little water
3. In a kadhai add oil, 1 tbsp ginger garlic paste and salute till golden brown, add tomato puree, salt  and salute for 5 mins. Then add half the quantity of all spice powders and salute. Next add cashew paste and cook till the oil comes out. Finally add kasuri methi and remove the gravy from flame and keep aside

4. Take a pan add butter, whole spices, onions, salt, ginger garlic paste and salute till golden brown. Now add the other half of all spice powders, chicken and mix well. Now close the lid of the pan and cook allowing 2 whistles.
5. Finally mix both the above gravies and cook in low flame for 5 mins. Switch of the flame garnish with fresh cream.

This gravy can be served with Roti, Chapati and Naan.

Punjabi Samosa/ Aloo- Peas Samosa

Preparation Time: 30 mins 

Cooking Time: 30 mins

Ingredients

For Dough

1 cup maida

2 tbsp oil

1 tsp ajwain

Salt to taste

For Stuffing

2 medium size boiled potato

1/4 cup green peas

¼ tsp cumin seeds

1 tsp Chilly powder

½ tsp Chat masala powder

½ tbsp oil

2 medium onions chopped

Coriander leaves, Curry leaves

1 tbsp gingerchilly paste

salt to taste

For Masala powder

¼ inch cinnamon

2 clove

2-3 black peppercorns

1 green cardamom

½ tsp fennel seeds

1 tsp coriander seeds

Method

1. Boil potatoes and peas.

2. Dry roast all the ing of masala and make a powder.

3. To make the dough take maida, oil and ajwan and mix well and then add water and knead the dough till soft.Wrap it and Keep for 30 mins.

4. Meanwhile heat oil, add cumin seeds, onion with pinch of slat,saute for 2 min. Then add chilli and ginger paste, all the masala/spices powders one by one and mix well, adding little water if needed.
5. Mash the boil potatoes and add to the above mixture, and then add peas, curry leaves, coriander leaves and saute for 2-3 mins
6. Your stuffing is ready , allow it to cool down.

7. Now take a small portion of dough and make a ball , roll it as oval shape .

8. Cut into two parts , make a cone shape and fill 2 spoons of stuffing and fold it from one side as shown in picture.

9. Coat little water on the edges and fix it .

10.Heat the oil ,fry samosas in medium heat .

11.Hot “Samosa” ready to serve.

Banana Cake

Preparation time: 20 mins

Baking Time:  20 to 30 mins

Maida - 2 cups

Sugar - 1 cup

Banana - 1 (big)

Milk - 1/2 cup

Oil - 1/2 cup

Vanilla essence - 1tsp

Eggs - 2

Baking powder - 1tbsp

Method:

1. Sieve Maida and baking powder and keep aside

2. Grind banana sugar and essence.

3. In a bowl beat eggs, then add oil and grinded banana paste and beat well

4. Add dry ingredients and mix well adding milk

5. Bake the cake using a pressure cooker