CHICKEN STEW

 

A comforting, aromatic Chicken Stew is wonderful for family meals—lightly spiced, rich with  with tender chicken 

Ingredients

For the Chicken

• Chicken: 500g (cut into bite-sized pieces)
• Ginger-Garlic Paste: 1 tablespoon
• Green Chillies: 2–3 (slit)
• Salt: To taste

For the Stew Base:

• Mustard Oil  : 4 tablespoons
• Whole Spices: 2 green cardamom pods, 3–4 cloves, 1-inch cinnamon stick, 5–6 peppercorns, and 1 bay leaf
• Onions: 4 medium (thinly sliced)
• Ginger & Garlic: 1 tablespoon (finely chopped or julienne
• Black Pepper Powder: 1/2 teaspoon (freshly crushed)
• Fresh curd : 2 tbsp
• 
  
• METHOD 

1. Sauté the whole spices and aromatics
   Heat mustard oil  in a heavy-bottomed pan . Add the whole spices (cardamom, cloves, cinnamon, peppercorns, and bay leaf) and let them crackle. Add the sliced onions and ginger, garlic 
2. Sauté on medium heat until the onions turn soft and translucent without browning.
3. Add the whole spices (cardamom, cloves, cinnamon, whole red chilly and bay leaf) and let them crackle
   Next, add the chicken pieces and sauté until the chicken changes color slightly.
4. Roast the whole coriander seeds, cumin seeds, whole pepper corn and Savitri and crushed and add into the chicken.
   Pour in the curd and season with a little more salt if needed. Cover the pan and let it simmer on medium-low heat until the chicken are completely tender (about 15 to 20 minutes.
5. 
   Lower the heat completely. 
6. sprinkle the freshly crushed black pepper. Stir gently. 
7. Turn off the heat.
8. Now garnish with coriander leaves and serve hot.

LEFTOVER DAL PARATHA

 

Prep Time : 15 mins
Cooking Time : 15 mins
Serve : 2

INGREDIENTS
Whole wheat flour  -   1 cup
Leftover toor dal - 1 cup
Finely chopped onion  -  2 tbsp
Finely chopped green chilly  -  1/4 tsp
Finely chopped coriander leaves  -  1 tbsp
Carom seeds  -  1/4 tsp
Onion seeds  -  1/4 tsp
Oil  -  3 tbsp

METHOD
Take a large bowl add whole wheat flour,leftover dal,carom seeds,cumin seeds,salt,oil,onion,green chilly ,one tbsp oil and coriander leaves and mix well.
Make a soft dough,and keek aside for 30 mins.
Divide the dough into balls and roll out.
On a heated pan make paratha applying oil on both the sides.
Serve hot with chutney.

BURNT GARLIC NOODLES

 

prep Time  : 15 mins 

Cooking  Time  : 15 mins 

Serve  : 2

INGREDIENTS
Noodles      -  200 gms
Black pepper  - 1 tsp
Chilly flakes  - 1 tsp
Herbs - 1tsp

           
Chopped onions   - 1 cup

               
Garlic chopped      -   whole one pod

             
Butter    -  2 tbsp         

  

Salt    -  to taste                                   -                                      

METHOD
Heat water in a wok.
Add noodles and boil it.
Wash in a cold water and strain it.
Brush the oil in the noodles.
Heat butter in a wok, add chopped garlic  and saute until burnt.
Now add onion and saute until crunchy.
Add noodles and cook on a high flame for 3 - 4 mins.
Add salt,chilly flakes, herbs and black pepper and mix well.

Serve hot.

BEETROOT GRAPES RAITA

 

Prep Time : 10 mins
Total time : 10 mins
Serve  : 4

INGREDIENTS
Beetroot cube   -   1 cup

Black grapes - 1 bowl
Hang curd    - 1 cup
Mayonnaise    - 2 tbsp
Fresh cream    - 1 tbsp
Sugar   - 1 tbsp
Olive oil   -  1 tbsp
 White pepper  -  1/2 tsp
Salt   -  to taste

METHOD
Hang the curd in a muslin cloth for 2 - 3 hours and then prepare raita
Boil the cubed beetroot in a pan and add 1 tsp sugar to remove its bitterness and blend in the blender to make a paste
After 5 mins turn off the gas and strain it.
Beat the hung curd.
Add mayonnaise and fresh cream and mix well.
Add olive oil,salt white pepper and and mix well.
Add beetroot paste and mix it well

Now cut the black  grapes and add into the beetroot  raita.
Garnish with black grapes and serve chilled