CHICKEN MASALA CURRY

 

Prep Time : 15 mins
Cooking Time : 30 mins
Serves  : 2

INGREDIENTS
Chicken   -  500 gms
Onion paste  -  2 onion
Ginger garlic paste  - 2 tbsp
Bay leaf  -  1 - 2
Green cardamom-  4
Black cardamom   -  1
Red chilly powder  - 1 tsp
Coriander powder -  1 tsp
Turmeric powder  -  1/2 tsp
Whole black pepper   -  2 - 3
Cloves     -   2 - 3
Cinnamon   -  1 inch stick
Mace      -  1 piece
Curd  -  1/2 cup
Salt  -   to taste
Clarified butter / ghee   - 4 tbsp

METHOD
Marinate chicken with curd and salt.
Keep in the fridge for half an hour.
Heat clarified butter / ghee in a pan
Add bay leaf,whole black pepper,green cardamom,black cardamom,cloves,cinnamon and mace to crackle.
Add onion paste and fry till light brown.
Add ginger,garlic paste,coriander powder,red chilly powder ,turmeric powder,salt and half cup of water and saute for 2 - 3 mins.
Cover it and cook for five mins.
Add marinated chicken and saute for 8 - 10 mins in full heat.
Add 1 - 2 cup of water and cook cover for 10 - 15 mins. in medium heat.
Add garam masala powder and mix well.
Serve hot with chapaties.

CHICKEN KALA

 

Prep Time : 15 mins
Cooking Time : 30 mins
Serve : 4

INGREDIENTS
Chicken - 500 gms
Chopped onion - 3
Ginger garlic paste - 1 tbsp
Turmeric powder - 1/4 tsp
Red chilly powder - 1 tsp
Coriander powder - 1 tsp
Cloves - 2 - 3
Green cardamom - 1
Whole red chilly - 2 - 3

Black cardamom - 1
Cinnamon - 1 inch stick
Black pepper corn - 3 - 4
Curd - 2 tbsp
Salt - to taste

METHOD
Dry roast the whole garam masala and whole red chilly and coriander powder.
Marinate chicken with ginger garlic paste,turmeric powder.red chilly powder,curd and salt.
Keep aside for 30 mins.
Heat a pan and add onion and fry until transparent now add marinated chicken and cook on high flame for ten mins.
Add roasted masala and mix well
Add one cup of water and  salt and cover the lid and cook in a low flame until it's cooked.
Serve hot

WAFFLES

 

Prep Time : 25 mins
Cooking Time : 10 mins
Serve : 2

INGREDIENTS
All purpose flour - 2 cup
Milk - 1 cup
Salt - to taste
Sugar - 4 tsp
Vanilla extract - 1 tbsp
Baking powder - 1 tsp
Baking soda - 1 tsp
Chocolate syrup - 2 tbsp
Cherry - for garnishing
Clarified butter  - 2 tbsp

METHOD
Take a bowl add all purpose flour,milkvanilla extract,sugar,salt,baking soda ,baking powder and clarified butter and mix well.
Keep aside for 30 mins.
Take a waffle maker and pre heat for five mins and grease with clarified butter and add  all purpose flour batter and cook for ten mins.
Place the waffles on the plate and garnish with chocolate syrup and cherry
Serve hot

MORIANGA POWDER ROTI

 

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

INGREDIENTS
Wheat flour - 2 cup
Morianga powder - 2 tbsp
Salt - to taste


METHOD
Take a large bowl add wheat flour,morianga powder and mix well.
With the help of water make a soft dough,keep aside for 30 mins.
Divide the dough into balls and roll out chapati
Now on a heated pan place the morianga powder chapati and cook on both the sides.
Serve hot.

MORIANGA POWDER PARATHA

 

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

INGREDIENTS
Wheat flour - 2 cup
Morianga powder - 2 tbsp
Clarified butter - 4 tbsp
Salt - to taste
Red chilly powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Cumin seeds - 1/4  tsp

METHOD
Take a large bowl add wheat flour,morianga powder,red chilly powder,turmeric powder andsalt and 2 tbsp clarified butter and mix well.
With the help of water make a soft dough,keep aside for 30 mins.
Divide the dough into balls and roll out.
Spread clarified butter and half fold it and again  fold it in a triangle shape.
Now on a heated pan place the morianga paratha spread some clarified butter on both the sides.
Serve hot.

CHANA DAL AND PEANUTS CHUTNEY

 

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

INGREDIENTS
Fresh grated coconut  -  1 cup
Roasted Bengal gram / chana dal  -  2 tbsp
Roasted peanuts - 2 tbsp
Curry leaves   -  8 - 10
Green chilly  -  4
Garlic cloves - 4 - 5
Salt  -  to taste
For tempering
Black mustard seeds  -  1/4 tsp
Oil  -   1 tsp

METHOD
Dry roast the bengal gram / chana dal and also dry roast the peanuts.
Fry the curry leaves.
In a blender add  coconut,roasted bengal gram / chana dal,green chilly,fried curry leaves,salt and 1/2 cup of water .
Blend to make a paste.
Heat one tsp oil.
Add black mustard seeds to splutter and add into the chana dal and peanuts chutney
Serve  chutney with idli,dosa.

CREAM BRULEE

 

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

INGREDIENTS
Milk - 3 cup
Weikfield vanilla custard - 2 tbsp
Sugar - 2 tbsp
Sugar - 1/4 cup for carmalized
Cherry - for garnishing


METHOD
Boil milk in a thick bottom vessel.
Once boiled keep it in a low flame.
Add custard powder and sugar in a half cup of cold milk and mix well.
Add custard powder mixture in the boiled milk and mix well.
Stir continuously for thickening the milk turn off the flame now.
Once cooled keep in the fridge

Heat clarified butter in a pan and add sugar  to carmalize it in a slow flame
Turn off the flame and add into the cold custard
Garnish with cherry
Serve chilled