AMLA AND GREEN GARLIC CHUTNEY

 

Prep Time : 15 mins
Total Time : 5 mins
Serve : 4

INGREDIENTS
Amla   -  2
Lahasun/green garlic leaves  - 1 cup chopped
Green chillies  -  3 - 4
Fresh coriander leaves  -  50 gms
Salt     -  to taste
Mustard oil - 4 - 5 drops

METHOD
     Wash drain and clean coriander leaves,amla,green garlic and green chilly
    Remove the seed and cut amla into small pieces.
     Blend all ingredients to a smooth consistency.

CHICKEN PULAO

 

Prep Time  : 30 mins

Cooking Time : 25 mins

Serves  : 4

INGREDIENTS

Chicken          -     1kg

Basmati rice   -    2 cup

Hot water     -    4 cup

Chopped onion -    4 medium

Whole red chilly  -    4 - 5

Cloves    -   2 - 3

Green cardamom    -  2 - 3

Cinnamon    -  1 inch stick'

Mace      -   1 piece

Black cardamom  -    1

Ginger garlic paste   -   2 tsp

Cumin seeds    -    1/2 tsp

Bay leaf     -  2 - 3

Mint leaves   -    1/2 cup

Chopped green chilly  -   1 - 2

Garam masala powder  -   a pinch

Chopped coriander leaves    -   1  tsp

Oil    -  1/2 cup

Salt   -    to taste

METHOD

Heat oil in a pan and fry the onion and strain it.

Now again heat oil in a pan and add whole garam  masala to crackle.

Add onion and fry till light brown.

Add ginger garlic paste and mix well.

Add chicken pieces and salt and fry for 7 - 8 mins on medium flame.

When color of the chicken pieces are light brown add rice and mint leaves and green chilly and m,ix well.

Add four cup of hot water and cover it and cook 15 mins on medium flame.

Add a pinch garam masala and switch off the gas.

Garnish with coriander leaves and serve.

TAHARI

 

Prep Time  : 15 mins.
Cooking Time : 20 mins.
Serves  : 2

METHOD
Basmati rice    -   1 cup
Gobhi florets    -  1/2 cup
Green peas  -  1/2 bowl

Chopped carrots - 1

Chopped potato - 1
Chopped onion    -  1 small size
Ginger garlic paste  - 1 tsp
Whole black pepper  -   2
Cloves     -   2
Cinnamon   - 1 inch stick
Green cardamon  -  2
Black cardamom   -  1
Cumin seeds  -  1/4 tsp
Clarified butter   -  2 tbsp
Catch salt   -  to taste
Coriander leaves - 1 tbsp

METHOD
Soak basmati rice for fifteen mins and strain it
Heat clarified butter / ghee in a pressure cooker 
Add whole garam masala to crackle.
Add onion and saute for 2 - 3 mins.
Add ginger garlic paste and saute for 3 - 4 mins..

Add turmeric powder,red chilly powder and coriander powder and mix well.

Now add all veggies and mixed well
Add rice and mix well.
Add salt and two cup of water and cover the lid of the pressure cooker
When pressure cooker release the  whistle turn off the flame
Serve hot.