CHICKEN CURRY

 

Prep Time :15 mins

 Cooking Time :30 mins

 Serve :4

 INGREDIENTS

 Chicken pieces - 1 kg

 Chopped onion - 4

 Ginger paste - 1 tbsp

 Garlic paste - 1 tbsp

 Kashmiri mirch powder - 1 tsp

 Red chilly powder - 1 tsp

 Coriander powder - 1 tsp

 Turmeric powder - 1/2 tsp

 Curd - 1/2 cup

 Whole black pepper - 4 - 5

 Cloves - 4 - 5

 Black cardamom - 1

 Green cardamom - 2

 Cinnamon - 1 inch stick

 Mace - 1 piece

 Bay leaf - 2

 Salt - to taste

 Oil - 1/2 cup

 METHOD

 Take a blender add whole garam masala.ginger paste,garlic paste and 2 chopped onion and make a paste

. Heat oil in a pan and add bay leaf and chopped onion and saute until transparent

. Now add chicken and fry for 4 - 5 mins.

 Add chopped onion and whole garam masala paste and mix well.

 Add red chilly powder ,coriander powder ,turmeric powder and kashmiri mirch powder and mix well now add curd and mix well. Cook in a high flame until oil leaves the pan.

 Add one cup of water and salt and cook for five mins.

 Garnish with coriander leaves and serve

Jeera rice

INGREDIENTS 

Gobind bhog rice - 1 cup
Water - 2 cup
Cumin seeds - 1/4 tsp
Salt - to taste
Clarified butter - 2 tbsp

METHOD
For jeera rice
Take clarified butter in a pan.
Wash the gobind bhog rice and spread in the plate.
Add cumin seeds to crackle.
Now add rice and saute for 2 - 3 mins.
Add salt and water and cook in a high flame when it comes to boil cover the lid and cook for ten mins.
Serve with chicken curry.

BANANA RAITA

 

Prep Time : 15 mins

Total Time : 5 mins

Serves : 4

INGREDIENTS

Hung curd    -  1 cup

Sugar          -  1 tbsp

Roasted cumin seeds powder  -   1/2 tsp

Salt     -   to taste

Chopped ripe banana   -   1 bowl
 Chilly  flakes  - 1/2 tsp

Black salt  - 1/2 tsp                       

METHOD

Hung the curd in a muslin cloth for one hour then prepared raita.

Whisk the hang curd.

Add roasted cumin seeds, black  salt , chilly flakes,salt and sugar powder and mix well.

Add ripped and mashed  banana and mix well.

Garnish with chopped banana.

Serve chilled

BEETROOT BUTTERMILK UPMA

 

Prep Time       -10 minutes

Cooking Time - 15 minutes

Serve           -  4

INGREDIENTS
Suji  - 2 cup
Mustard seeds -1/2 tsp
Green chilly - 1
Finely chopped onion -1
Small diced beans  - 2 tbsp
Finely chopped carrot - 1
Cashew nuts  - 10 - 12

Peanuts - 2 tbsp
Finely chopped capsicum - 2 tbsp
Curry leaves - 6-7
Salt - to taste
Clarified butter- 4tbsp
Beetroot butter milk - 5 cup
Chana dal - 1/2 tsp
Urad dal - 1/2 tsp

METHOD

Heat clarified butter in a pan add cashew nuts fry and strain it,now add peanuts fry and strain it.
  Take a pan  dry roast the suji in medium flame and  the colour of must be the same.
 Heat the clarified butter in a pan
 Put the mustard  seeds to crackle.
Add chana dal, urad dal, onion, carrot ,beans, capsicum and fry till light brown.
 Add green chilly and curry leaves.

Peel beetroot and chop it bo with pinch of sugar and  make a paste of one cup of buttermilk.

 Mix beetroot buttermilk and let the beetroot  buttermilk water to boil.
 Add suji and salt once the water gets boiled..
 Once the suji absorb the water, cover and cook on low flame  for 4-5 minutes. Stir in between.
 When it gets ready, add the cashew nuts and peanuts,serve it in  breakfast with cucumber chutney.