cooking tips

Basic tip for cooking -  specially for beginners - always cook with passion and love ,know your ingredients ,dont giveup if your dish doesnt turn out good coz surely youll do better the next time ,its all about learning through little errors .keep tasting  your food  and tht will help you in adjusting the taste of the dish(specially salt and spice),so keep going you'll surely master it !! happy cooking


1.yogurt in recipes:-when ever any recipe calls for yogurt always make sure u add it when the heat is medium- low,otherwise the fat and water content in the yogurt breaksdown and the gravy looks grainy.

2. coconut milk:make sure whenever u add coconut milk to any recipe which has a sour element like tomato or tamarind ,add the milk after the tomato or tamarind is cooked well with the other ingredients

3. for soaking dals :1.in case u forgot to soak ,channa,moong,dry green peas or rajma overnight,no worries in the morning u can soak those in warm water then close with a lid and leave for 1-2 hrs tat will speed up the soaking process.
2. to stop frothing while cooking dals add a tsp of oil 

4.rice:

• for all rice recipes like biryani or pulao always make sure that you wash the rice and then soak.coz one the rice is soaked it becomes softer and the rice grains will break
•  in rice recipes to make sure that the rice doesn't stick to each other add oil.and lemon too for the rice ,that helps,for pastas u can add a teaspoon of oil while you cook and once cooked then drain that water
• for biryani and pulao recipes if you r doin an open pot cooking(just cooking with a lid closed,not cooker)then in case the water is less always keep hot water ready so that u can add any time
• in case if u forget adding salt to the biryani or pulao do not add salt directly and mix coz the rice will break,instead take salt and dilute it with little water then sprinkle all over this will avoid too much mixing and concentration of salt

pasta: for best tasting pasta- do not cook pasta early . make the sauce first ,cook pasta drain  water and add it while its hot ,hot fresh cooked pasta aborbs flavours well

6.green chillies:sometimes are very spicy,and the spice lies in the seeds,so if the recipe asks for more green chillies then to avoid too much spice you can remove the seeds a little bit and use them.also the white vein which also has heat

7.urad dal: usually when we soak urad dal for idli ,dosa...we soak atleast an hr or hr and half ahead of grinding ,but there are days when we want short cuts! when we forget to do it ahead - so just wash urad dal twice add enough water to soak then add little salt -this helps the dal soak  a little faster

8.chicken: 1. if you want your kababs and tandoor recipes to be juicy and soft then marinate the chicken for long atleast 4-5 hrs(you can refrigerate too,but thaw before cooking) and also keep in mind you dont over cook them.
2. if you are cooking big pieces of chciken like drumsticks make sure you make gashes on them  so that the chicken absorbs all the flavours of masala and also will cook  quicker
3.


for making yummy tasting gravies: 1. always add hot water to any masala to get gravy and not normal cold water(it also stops the cooking process for a while ) coz hot water enhances the flavours of the gravy.
2. when you add any dry spices (powder etc) make sure the heat is low so that the spices dont burn
3. any gravy which uses cashews and almon pastes make sure you cook them on low flame and adjust heat accordingly ,coz these type of gravy usually cathes bottom very soon,stirring is  the key
4. for recipes with tomato base, make sure you use ripe red tomatos ,this enhances the colour of your dish
5. for most red coloured gravies -along with red ripe tomatos use kashmiri red chillies this gives good colour to your dish

eggs: 1. to make omelets fluffy add a tsp of water or milk

2. when you are making boiled eggs do not over cook or else you will see that the calcium layer is formed around the yellow part of the egg-blue lining (tats an over cooked egg) just cook in boiling water for 6 mins  let the egg be in the same water for some time then replace with cool water ,then peel the shell

onion:if you dont want to cry while chopping onion then peel them  and soak them in water for 5 mins before chopping

vegetables: always wash you vegetables and then chop ,except for some 
1. soak veggies like potato and eggplant after chopping do avoid discoloration
2. cabbage:1. veggies like cabbage and cauliflower have to be washed thoroughly after chopping( coz we know cabbages are sprayed with heavy chemicals while they grow )

3. cauliflower :veggies like cauliflower usually have tiny green worms in them(i havent found any in usa , its mostly in india may be coz of our weather )chop the florets then soak them in a bowl of water along with 3-4 tbsp of vinegar for 40 mins then wash thoroughly .
4. yam:most yams cause itch when you chop them mostly when tour handa sre wet so avoid touching water when you chop them, and also add turmeric when you cook them this will avoid throat itch when you consume them

cucmber:we usually  serve plain sliced cucumbers on a plate sprinkle little pepper powder,salt,chat masala / few drops of lemon this will  add a fresh touch to plain boring slices

banana: if you want bananas to ripen quick keep an apple along with then in a bag,apple speedsup the ripening process

non-veg

Easy chicken curry:

chicken-1/2 kg
ginger-2inches
garlic4-5cloves
green chillies-2-3depending on spice
cinnamon-2 inch
cloves-4-5
bay leaves-2
elaichi/cardamom-1
pepper whole-3-4
red chilli powder-1/2  tsp
mint leaves-2 sprigs
coriander leaves-4-5 tsp chopped
coconut milk-1/4 cup
onion-2 medium-long cut
tomato-2
salt


firstly grind together peppercorns,chilli,ginger ,garlic, mint coriander and the whole garam masala(cinnamon,cardamom,cloves) and marinate the chicken with the salt and ground masala for 1/2 hr  

  in a pan heatup oil then add bay leaf and onion fry until slightly golden brown add chopped tomatos cook until completely soft and mashed up then add the marinated chicken and cook until the chicken is 3/4 done add redchilli powder and cook a lil longer then add about half a cup of water bring it to a boil then add cococnut milk cook until done or for about 10-15 mins on medium flame. serve with  hot rice

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Chicken curry(kundapur style)

• chicken-1/2kg 
• cinnamon-4 little sticks
• black pepper corns-1tsp
• red chilli  whole (byadgi or Kashmiri chilli)5-6
• coriander seeds-2tsp
• cumin seeds-1tsp and 1/2 tsp for tempering
• grated coconut-1/2 cup
• tomato-1chopped
• turmeric powdr-1/4 tsp
• onion-1long sliced
• oil-3tbsp
• lemon-1/2 tsp
• salt

marinate chicken with salt and turmeric powder
In a pan  add a tsp of oil add all whole spices fry for half a minute add coconut and fry for 5 more mins on medium flame 

In medium flame.cool the mixture and grind it to paste and keep aside,
in a thick bottom pan add remaining oil add cumin seeds ,after it splutters add sliced onion ,fry until light golden brown then add chopped tomato cook until soft add chicken  .cook for 10 mins,then add ground masala put on high flame for 5 mins then put on simmer and cook until oil floats up.add lemon juice and bring to a boil ,if you want more gravy then add little  water cook for few more mins.

tips: it goes good with chapathi and rice,for rice you will need to add water for more gravy

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Chicken biryani:

• chicken-20 pieces medium pieces
• basmathi rice-4 cups(rice cooker cups)
• green chillies-5-6 slit
• ghee or clarified butter-3 tsp
• oil-4-5 tsp
• Kashmiri red chilli powder-1/4 tsp
• cardamom whole-2
• cinnamon sticks-3-4
• cloves-16
• star anise-1 floret
• bay leaf-1
• ginger garlic paste-4tsp
• onion-3
• turmeric-1/2 tsp
• garam masala powder-1/2 tsp
• cashew nuts-8-10 whole split half
• cardamom powder-3/4tsp
• chopped mint leaves-1/2 bunch
• coriander leaves -1 bunch
• yogurt-4 -5 tbsp
• fried onion-1 cup
• saffron strands -10 strands big pinch
• salt to taste
• warm milk -3/4 cup

1tsp oil ,1 small lemon and 2 cardamom for cooking rice

firstly wash and soak rice for 45 mins,then in a big bowl of take enough water to cook the rice add 1tsp of oil  .2 cardamom,1 small lime cut to quarters,when the water starts boiling add rice ,cook until 3/4 th done,the rice should be stiff and long.strain the rice and spred it on a tray to cool and stop the cooking process

       marinate chicken with 1/4 tsp turmeric and salt
      
      soak saffron in warm milk

in a thick bottom pan  add oil and ghee then add whole garam masalas-cardamom ,clove ,cinnamon,star anise and bay leaf then add sliced onions and cashews and green chillis fry until golden brown then add gingergarlic paste fry until raw smell is gone,about 2-3 mins then add red chilli powder,turmeric,and garam masala fry for a minute.then add half of the chopped  mint and coriander leaves fry for 1 min then add chicken  when chicken is half done add thick yogurt cook on low heat until chicken is 3/4 th done  .the gravy should be a little thick.

take a heavy bottom pan add 1 tsp ghee then add a tbsp. of gravy on the bottom then add a layer of rice ,add chopped mint and coriander leaves,2 pinches of cardamom powder fried onions ,repeat layers until done then top with fried onions mint and coriander leaves cardamom powder then finally pour saffron milk all over and close a lid ,see tat the steam does not escape out ,now keep on the heat in high flame for 3 mins then put it on low(sim) and cook for 40 mins .


tips: I have taken baking cup measurements.
       1. u can buy fried onions from store,u can also make them at home -thinly long slice 2-3 big onions squeeze the water out then add 1/2 tsp cornflour and mix then fry in hot oil until golden brown and crisp.u can store thi s for a long time in  a ziplock pouch in the freezer.
2.if the green chillies are very spicy you can take out the seeds of some of them 
3 would like to add few more things for doubts asked by few friends:i used dannon thick yogurt,if you are using homemade then use more coz homemade ones are usually thin.
4.you needn't use cardamom powder from store just crush 6-7 cardamom pods in a mortar pestle,pounder,or with a roller

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Egg biryani:

• basmathi rice-2 rice cooker cups
• oil-2tsp
• boiled eggs-4-peeled and gashed lightly
• ghee or clarified butter-2tsp
• cardamom-1
• cinnamon-3
• staranise-1
• bayleaf-1
• cloves-6-7
• onion sliced long-2 medium
• green chilli-1-2 sliced
• ginger garlic paste-1 1/2tsp
• redchilli powder-1/4tsp
• turmeric powder-1/4tsp
• cashewnuts-5 split to two
• coriander powder-1/2tsp
• garam masala powder-1/2 tsp
• yogurt-2tbsp
• chopped mint-4tsp
• chopped coriander leaves-2tsp
• cardamom powder-1/4 tsp
• lemon juice-1/2
• boiling water-4cups

wash and soak rice for half hour drain water and keep aside
in  a heavy bottom pan take oil and ghee then add  whole garam masalas  add cashew nuts and green chilli then add onion sliced fry until golden brown add ginger garlic paste sauté until raw smell is gone .then add turmeric powder, coriander powder ,garam masala powder red chilli powder, mint and coriander leaves fry for a minute then add yogurt cook on low heat for few minutes then add boiled eggs leave for a minute or two and take them out on a plate and keep asidethen add boiling water then add salt and lemon juice add rice and bring it to boil  then put it on simmer close lid and cook until the rice is done.add the eggs and serve with raitha or any salad

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Masala yogurt chicken:

• chicken with bone-700 grams
• corriander seeds-2tsp
• fennel seeds -1 1/2 tsp
• poppy sedds-1 tsp
• ginger paste-1 tbsp
• garlic paste-1tbsp
• turmeric powder-1/2 tsp
• kashmiri red chilli powder-1 1/2 tsp
• mustard oil-2tbsp
• vinegar-2 tsp
• whole dry red chillies-2
• onions finely chopped-2 large ones
• cumin powder-1 1/2 tsp
• yogurt -1 cup
• corriander leaves chopped-2 tbsp
• garam masala powder-1/2 tsp
• ghee/clarified butter-1 tsp
• oil-4 tbsp
• salt to taste

Method

Dry roast coriander seeds, fennel seeds and poppy seeds till fragrant. Cool and grind to a powder.

Heat oil in a non stick pan. Marinate chicken with salt, 1 tsp ginger paste, 1 tsp paste garlic paste, turmeric powder, ½ tsp red chilli powder, mustard oil, vinegar for 15 minutes.

Cut red chillies into small pieces and remove seeds., add red chillies and onions and sauté till golden. Add remaining ginger paste, remaining garlic paste, cumin powder, remaining red chilli powder and sauté.

Add chicken and sauté on high heat for 3-5 minutes.
Mix yogurt and ground powder and add to the chicken and mix well. Add ½ cup water and mix. Cover and cook.

Chop coriander leaves and add and cook for 10-12 minutes or till the chicken is done.
Add garam masala powder and ghee and mix. Serve hot.

tips: when u add the yogurt keep the flame in medium low (if  the flame is high then the fat and the water will separate and the gravy )and cook until the oil raises up and then add water

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Masala chilli chicken:

• chicken -10 pieces
• oil-3 teaspoon
• ghee/clarified butter-1 teaspoon
• gingergarlic paste-1 1/2 tsp
• cinnamon-2 sticks medium
• cardamom-1
• cloves-5
• bay leaf-1
• turmeric-1/4tsp
• pepper powder-1/4 tsp
• Kashmiri redchilli powder-1tsp
• coriander powder-1tsp
• garam masala powder-1/2tsp
• tomato chopped-2
• onion chopped-1
• green chilli slit-1-2
• curry leaves-1 sprig
• coriander leave chopped-2tsp
• salt to taste

in a pan add chicken ,turmeric powder,salt,half of the ginger garlic paste,red chilli powder ,ghee,and 3/4 cup water and cook chicken until 3/4 th done

then in another pan heat oil ,add cardamom,cinnamon,clove and bay leaf then add chopped fry until lightly golden brown add the remaining gingergarlic paste,red chilli powder,corriander powder,pepper powder and garam masala powder fry until raw smell is gone.now add tomato chopped cook until mushy and paste,cook until oil seperates,then add the slit green chilli and chicken close lid, cook until done finally add coriander leaves and curry leaves ,turn off the heat after 5 mins

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Spicy chicken curry:

• chicken -1/2 kg
• byadgi/Kashmiri red chillis-4-5
• cinnamon-2 inch stick
• cardamom-1
• garlic cloves-5-6
• ginger -3 slices
• cloves-6-7
• grated coconut-1 1/2 tsp
• pepper corns-1/4 tsp
• onion-2 medium
• tomato-2 big
• turmeric-1/4 tsp
• salt to taste
• oil-4tsp
• coriander leaves chopped-2tsp

firstly marinate chicken with salt and turmeric

then in blender add a teaspoon oil ,fry garlic ,ginger ,cloves,cinnamon,cardamom,pepper ,redchillies and grated coconut fry on low until the coconut turns golden brown then cool and grind to paste with little water

then in a thick bottom pan add oil then add onion fry until light golden brown then add chopped tomato cook until soft and mushy then add chicken and close lid ,close lid and cook on low for 15-20 mins then add the ground paste and cook until oil seperates  .if necessary add water as required.finally add coriander leaves

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Mexican style chicken wrap:spicy and tangy

tortilla/chapathi

chicken-chopped to little bites size pieces-5 table spoons

garlic cloves -5 big

coriander leaves/cilantro chopped-5-6 tablespoons

lemon juice -1-1 1/2  tsp

green chillies-2

onion chopped-3tsp

vegetable oil-3-4 tsp

salt to taste

toppings-

shredded lettuce- 6 table spoon

finely sliced red green or yellow bellpeppers

mayoneese

grated mozzarella cheese

cooked chickpea/garbanzo beans

olives

I in blender grind green chillies ,garlic,corriander leaves ,onion and 1 teaspoon of lemon juice (not fine paste ,semi coarse) a pan heat oil then add chicken and salt  cook until 3/4th done then add the ground mixture  and cook until raw smell is gone,and chicken is fully done.check salt and sourness add lemon juice if required,

then take a tortilla ,put the cook chicken then top it with lettuce ,chickpea,1/2 tsp mayo and bellpeppers,olives

tips: healthy option for mayo is hung curd (yogurt from which the water content is removed by straining)

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Chicken tikka masala:

• chicken tikka-(please check the non-veg starters for recipe)
• onion-2 medium
• tomato-3 big
• ginger garlic paste-2 tbsp.
• Kashmiri red chilli powder-1 1/2 to 2 tsp
• green chilli chopped -1
• garam masala powder-1/2 tsp
• cumin seeds-1/2 tsp
• cinnamon-2 inch
• cardamom -2
• cardamom powder-pinch
• cashewnut -3-4 whole
• cloves-5
• turmeric-1/4 tsp
• bay leaf-1
• coriander powder-1 1/2
• oil -3tablespoons
• kasurimethi/dry fenugreek -1tsp
• coriander leaves chopped-2 tsp
• salt to taste

make a puree of tomatos and cashew

first temper the oil with whole masalas-cardamom ,cinnamon,cloves,bay leaf cumin seeds then add chopped onion fry until golden brown then add green chillies and ginger garlic paste cook until raw smell is gone add  coriander powder,redchilli powder, garam masala powder, and turmeric fry for a min then add tomato and cashew puree and salt,  cook on low until oil seperates ,tats when the masala is fully cooked ,then add water as required to get the gravy consistency cook for another 10-15 mins then add the chicken tikka pieces add kasurimethi and coriander leaves,cardamom powder, cook for few more minutes ,and done

serve with roti ,naan..and even rice.for garnishing fry cubes of tomato.onion and green bellpepper on high heat for1-2 mins with lil salt and add at the end. 

tips:green chilli gives good flavor so you can add 2 chillies with seeds removed ,it will reduce the spice level and gives tht chilli flavor

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Quick chicken recipe:

• chicken -8 pieces
• onion-1
• dried rosemary herb-1/4 tsp
• corriandr leaves chopped-1tbsp
• gingergarlic paste-1/2 tsp
• paprika/-3/4  tsp
• pepper powder-1/2tsp
• chopped red bellpepper-halfmof 1 big pepper
• garam masala powder-1/4 tsp
• butter-1/4tsp
• oil-1-2 tsp
• salt to taste

marinate chicken with salt pepper powder,rosemary,paprika,redchilli powder and butter for 10-15 mins then heat oil in a pan add  the marinated chicken sauté  for a minute then add finely chopped onion and cook on low for 10 mins then add the chopped bellpepper ,garam masala powder and coriander leaves cook until chicken is cooked through,you can add little water if required .( thick)

tips: if you want more heat then add red chilli powder or cayenne pepper,in that case u just need to add half of the pepper powder

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Coriander/cilantro chicken:

• onion-1 small
• chicken-1/4 kg-250 gms
• tomato-1
• ginger garlic paste- 2tsp
• coriander leaves-half the bunch
• green chillies-2-3 depending on your spice level
• oil-3-4 tsp
• turmeric powder-1/2 tsp
• garam masala powder-1/2 tsp
• salt

grind green chilli,corriander leaves ,gingergarlic paste,onion tomato together to paste .
marinate chicken with salt and turmeric. heat oil in a pan  add the ground masala cook for 3 mins then add marinated chicken and cook on low heat until its cooked through add garam masala powder  and  cook until oil floats on sides

tips: you can add lime juice for extra tang.

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Chicken in red gravy:

• chicken-250 grams
• whole redchillies-5-6
• garlic cloves-6-7
• turmeric powder-1/4tsp
• coriander powder-3/4 tsp
• cumin powder-3/4 tsp
• garam masala powder-1/2 tsp
• yogurt-3 tbsp.
• red chilli powder-3/4 tsp
• ginger garlic paste-1 1/2 tsp
• coriander leaves chopped-3tsp
• chopped  bellpepper cubes green-1/2
• salt
• oil-3-4 tbsp.

in a small blender jar grind garlic and redchillies with little water to fine paste
fry bell pepper cubes with little oil on high for 2-3 minutes
marinate chicken with salt ,yogurt ,ginger garlic paste,garam masala powder,corriander powder turmeric powder and cumin powder.refrigerate for an hour or two

then heat oil  add the marinated chicken close lid cook untill oil seperates then add the ground masala cook untill chicken is done and gravy is cooked too then add the coriander leaves and the fried bellpepper cubes 1 more minute and done.

tips:kashmiri red chilli is the best one to use coz it gives good color to the gravy and also is not very hot. byadgi chilli is also prefferd(some variety of byadgi chillies are spicy).these chillies give volume to the gravy too

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Egg masala:

• boiled eggs-4
• oil-2-3 tbsp
• gingergarlic paste-1 1/2 tsp
• onion chopped-1big
• tomato-1 big
• turmeric-2 pinch
• redchilli powder-1/2 -3/4 tsp
• salt
• garam masala powder-pinch
• lemon juice-few drops/amchur/drymango powder
• coriander leaves chopped-2 tsp

in a pan heatup oil add gigergarlic paste and turmeric fry until raw smell is gone add onion fry until slightly golden brown add  chopped tomatofry until it fully softens then add garam masala powder , redchilli powder and salt fry until oil seperates then add egg(cut into quarters) add coriander leaves and mix well leave for a minute or two then serve

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Masala pepper chicken:

chicken with bone/or wings-10-15 pieces
turmeric-1/4 tsp
crushed pepper -1-1/2 tsp
redchilli powder-1/2 tsp
corrinader powder-3/4 tsp
gingergarlic paste-1 tsp
coconut powder-1 1/2tsp
curry leaves-10-12 leaves
fennel seeds-1/4 tsp
salt
onion-1 sliced
tomato-1 1/2 roughly chopped
oil-4-5tbsp

in a pan heat up 1 1/2 tbsp.  oil fry onion until  translucent then add tomato roughly chopped  fry for a minute or two then add turmeric powder ginger garlic paste, coconut powder,red chilli powder,corriander powder,fry for 2 mins then close lid and cook until the tomatos are little soft.cool it completely and grind to paste(not very fine)
heat a pan add fennel seeds, curry leaves then add chicken and half the crushed pepper and salt cook for 5 mins then add the ground masala

mix and close lid and cook ,keep flipping in between cook until the masala is well coated to chicken .now add remaining pepper  mix well .if you want to have it  with roti/tortilla/bread/naan switch off a little early or if you want as side dish fry until gravy is dry

tips:
for coconut powder:if you have fresh coconut then fry on low flame until dry
desiccated coconut doesn't give good flavor
2. store bought pepper powder have fillers in them, so fresh ground pepper  will give better flavor.(lightly coarse)

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Chicken rolls:

• boneless chicken -1 cup cut to little pieces
• chapathi/tortillas-6
• onion 1 long sliced-1 more for stuffing
• tomato chopped-2 medium
• green bellpepper-1 half chopped half long sliced
• cold lettuce leaves-6
• salt
• turmeric-1/4tsp
• oil-3 tbsp.
• cumin seeds-1/4 tsp
• fennel seeds-less than quarter tsp
• gingergarlic paste-1 tsp
• coriander powder-1/2 tsp
• cumin powder-1/2 tsp
• redchilli powder-1/2 tsp
• chopped coriander leaves-2tsp
• chat masala-1/4tsp
• garam masala-2 pinch

in  a pan heat oil then add  cumin seeds , fennel seeds ,turmeric when the seeds splutter immedeatly add onion slices cook until rawness is gone,add ginger garlic paste fry for a minute then add the coriander powder,cumin powder,red chilli powder mix and add  chopped tomato ,salt and chicken cook until half done now add bellpeppers and close lid cook untill done  now add chat masala ,garam masala and chopped coriander leaves cook for 2 mins

take a tortilla place a lettuce spread chicken mixture place few slices of  onions and bellpeppers roll .cut into two or slice and serve immedeatly

tips: remember chat masala has salt and so does store bought ginger garlic paste in it so add salt cautiously
2.u can also top it with some mayonese or any thick yogurt dip for healthy option
3.for crispy crunchy ettuce leaves you can keep them in  a ice water bowl for few mins or u can wash them and place in refrigerator for half  hour
4.the contrast between hot chicken and cold and crispy veggies is what makes this dish yummy

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Chicken noorjahani:

• chicken-1/2 kg
• clarified butter/ghee or butter-2tsp
• green chilli-4-5
• ginger-1 inch
• garlic -8 cloves
• green cardamom/elaichi-3
• bay leaf-1
• cashew nuts whole-8 split to two
• onion-2
• cloves-4-5
• cinnamon-2 inch
• thick curd/yogurt-4-5tbsp
• saffron strands-1 pinch
• milk-1 cup
• salt
• oil-2-3  tbsp.
• saunf/fennel seeds - 1/2 tsp
• coriander leaves-2tsp

grind green chillies,ginger,garlic,cinnamon.cloves cardamom and fennel seeds to a paste
boil milk take off the heat and add saffron and keep aside with a lid closed
marinate chicken with the ground masala,yogurt and salt keep aside for 2hours
heat up a pan add oil and ghee then add onions   and bay leaf , add cashews when onion is half cooked  then fry untill onions are golden then add marinated chicken close id and let it cook in its own juices. then when chicken is almost done add the saffron milk and boil untill gravy is slightly thick and well cooked then add chopped coriander leaves for garnish

tips:poke chicken  pieces (big pieces)with a fork so that it cooks well and soaks up all the flavor
2.check salt after the chicken is cooked,if less then add it either before you add the milk or after the milk is completely cooked with the chicken.
3.serve with rice chapathi or naan bread too

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Simply egg:

• boiled eggs-4
• onion-2 medium
• tomato-1 1/2
• chopped ginger-1/2 tsp
• chopped spring onion-4 sprigs
• chopped bellpepper-1/2 of 1 small
• chopped green chilli-1/2 of 1
• chopped corriander leaves-3tsp
• red chilli powder-1/4 to1/2 tsp
• corriander powder-1/2 tsp
• garam masala powder-1/4 tsp
• chat masala-1/4tsp
• salt
• turmeric powder-1/4tsp
• cumin seeds-1/2 tsp
• fennel seeds-1/4 tsp
• oil-3 tbsp

chop eggs into cubes

heatup a pan  add oil then add cumin seeds ,fennel seeds,chopped ginger , green chilli and turmeric powder  then add chopped onion fry untill it turns translucent

 then add chopped tomato and chopped bellpepper fry untill tomatos are slightly soft 

add redchiili powder,salt ,corriander powder and garam masala powder, mix well add chopped eggs ,chopped spring onion and chopped corriander leaves mix

 finally add chat masala and serve with chapathis ,tortilla or a stuffing for sandwich.

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Egg biryani / 2

eggs-5
basmathi rice-2 cups(ricecooker cups)
tomato-2 medium
onion thin sliced-2 big
ginger garlic paste -2tsp
corrinader powder-1tsp
green chilli slit-4-5
chopped bell pepper-1 small
chopped corriander leaves-5-6 tbsp
garam masala-1/2tsp
cashew nuts-5-6 whole -split
black cardamom-1
cinnamon -2inch sticks-2
black pepper whole-8-10
cloves-5
star anise-1
bay leaf-1
turmeric powder-1/2 tsp
salt
oil-3tbsp
ghee/clarified butter- 2tbsp
lemon juice of 1/2 lemon

wash and soak basmathi rice for half hour then drain water

boil the eggs peel them and make light gashes

firstly take a thick bottom pan with lid or a pressure cooker pan (use some other lid or plate which fits well)

add oil and ghee add bay leaf,cardamom,cloves and cinnamon then add green chillies fry for few seconds then add sliced onion fry untill slightly golden add ginger garlic paste fry for few minutes add cashew nuts ,corrinader powder, turmeric powder  and garam masala fry for a minute then add chopped tomato and chopped bell peppers 

add salt close lid cook untill soft and pulpy
then add the boiled eggs mix and cook for 3-4 mins(just for eggs to get some flavour and colour

then remove the eggs add 4 rice cooker cups of water add salt chopped corriander leaves and lemon juice bring to boil then add soaked rice mix bring to boil again

 then close lid and cook on low heat untill done.serve with cucumber salad

tips: in case if you feel rice is not cooked well you can add a little hot water and cook untill done.

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Chicken and eggs with chilli masala:

• chicken-8 pieces
• eggs boiled-2
• onion-1 small
• green chilli-1
• ginger-1 inch 
• garlic-8 cloves
• salt
• oil-3tbsp
• fennel seeds-1/4tsp
• corrinader leaves chopped-4tbsp
• whole green chillies-5-6
• garam masala powder-2 pinch
• corriander powder-1/4tsp

grind 1 green chilli, onion ,corriander leaves,ginger and garlic 

add the ground masala  to the chicken along with salt and marinate for at least half hour

cut boiled eggs into halves

heat up a pan add fennel seeds then add whole green chillies  fry for a minute then add the marinated chicken mix

 ,close lid and cook untill 3/4 done then take off lid add corriander powder  garam masala powder and eggs, cook untill chicken is done and the masala is fully coated on to the pieces.( add little water if you want grevy).

tips: this is a spicy dish,

try to use chillies with medium heat for this recipe

in this pic -i have added a few tablespoons of water -was making this for chapathis

if you want to serve as side dish or starter judt dry out the moisture

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Jhatpat chicken:semi gravy

• chicken pieces-8-10
• ginger garlic paste-1 tsp
• onion finely chopped-1
• fennel seeds-1/4tsp
• yogurt/curd-2tbsp
• coriander powder-3/4 tsp
• cumin powder-1/2 tsp
• Kashmiri red chilli powder-1 1/4tsp
• pepper powder-1/4 to 1/2 tsp
• garam masala -1/4tsp
• chicken masala powder-1/2 tsp
• turmeric powder- 1/4 tsp
• salt
• lemon juice few drops
• oil-2-3 tbsp.
• chopped corianderleaves/cilantro-2tbsp
• chopped garlic-3 big cloves

marinate chicken with salt,redchilli powder,ginger garlic paste,garam masala ,coriander and cumin powder for atleast half an hr

    in a pan heat up oil then add fennel seeds then add chopped onion  fry until edges are golden brown

then add the marinated chicken mix well for few mins then close lid and cook for 5 mins then add water half cup mix close lid and cook until chicken is 1/2 done then add chicken masala powder,pepper powder and yogurt mix well and cook (add water if necessary) until the onion is creamy and well blended with the gravy and the  chicken is done

 finally add chopped garlic ,lemon juice and coriander leaves,cook for few more minutes and serve with tortillas and chapathi

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Oven grilled herb chicken:

for marination:

• chicken breast-1 big
• garlic cloves big-2-3
• olive oil-1tsp
• basil leaves fresh-5-6
• paprika powder-1/2tsp
• pepper powder-1/4tsp
• brown sugar-1/4tsp
• parsley dry powder-1/2tsp

for vegetable bed:

• olive oil-3/4 tsp
• onion thick slice-1/2 of one
• bellpepper-1/2 of one small, long sliced
• chopped corriander/cilantro -1tsp
• paprika powder-1/2 tsp

for sauce:

• tomato ketchup/sauce-2tsp
• butter melted-4tsp
• salt-pinch
• paprika/redchilli powder-2 pinch
• finely chopped onion- 1tsp
• lemon juice -few drops
• sugar-2 pinch

firstly take the chicken breast and make a pocket -means just slightly make a pouch kind of opening by slightly slicing the thick and upper part of the breast so that the masala can be applied inbetwwen the thick part of the breast

then in a mortar and pestle take garlic,basil,salt,pepperpowder,paprika,brown sugar and olive oil then grind it to paste 

then rub it on to the chicken on all sides in between the breast too and leave aside for an hour or more ,refrigeration is better

for vegetable  bed:

 mix all the ingredients together and spread it on the baking sheet then lay the breast on top of it 

sprinkle the parsley on top evenly and rest for 10 mins 

preheat oven to 200 celcius for small ovens and  500 farenheit  for conventional big ovens

bake for 30 mins in or until done ,for conventional big ovens bake for 20 mins then broil for 10 mins , cooking times may vary so check ahead of time

for sauce:

heat up a small pan add butter and add chopped onion then saute for 2 mins then take of the heat add all the other ingredients and mix then put back on heat and saute for a minute or 2.

tips: 1.you can also grill this in a grill pan or directly on a griller

2.smoked paprika is best for this recipe ,add a little cayenne pepper if you are using smoked paprika, in india its called as chilly paprika and its lil spicier than the usa one.

3.you can add redchilli powder but it will taste very different than the original recipe

4. serve this with yummy pasta ,corn and parsley rice,with asparagus or blanched spinach or any dish of ur choice

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Walnut pesto and herb chicken:

• chicken breast-2 
• walnut pesto-4tsp

for marinade:

• chopped corriander/cilantro leaves-5tsp
• garlic powder-1tsp
• pepper powder-3/4 tsp
• paprika-1/2 tsp
• lemon juice-3/4 tsp
• dry rosemary-1/4 tsp
• brown sugar-1/4 tsp
• salt
• smoked paprika -lil optional
• olive oil-2 tsp
• dry thyme-1/4tsp

for vegetable bed-

• onion-slice-1/2 of one
• bellpepper-any colour-1/2 of one small
• tomato-1/2 of one thick slice
• basil leaves 2-3 rough chop 
• paprika-1/4tsp
• ,salt.
• olive oil-1tsp

grind all the ingredients for marination together in a mortar and pestle then make pockets in he thick part of the breasts then apply the marinade on to the chicken evenly also into the pockets then leave aside for atleast 1-2 hours or more,you can leave it in refrigerator too

prep the baking tray then mix all the ingredients for the vegetable bed and spread it on the tray then lay the marinated chicken on it then apply the pesto sauce evenly on the top layer of the chicken on both breasts

bake in preheated oven - 200 celcius or 500 fareheit for conventional big ovens

 usually 30 mins or more depending on oven , procedure is as same as the previous recipe-oven grilled herb chicken

tips: 1. you can use fresh garlic cloves-4-5 big cloves for garlic powder

2.check -chutneys ,sides and dips for walnut pesto recipe

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Curry leaf chicken-gravy

• chicken-12-15 pieces
• onion finely chopped-1 big
• tomatofinely chopped-1 1/2
• lemon-1 
• star-anise-1
• cloves-6
• cinnamon -2--2 inch sticks
• turmeric powder-1/4tsp
• pepper powder-14tsp
• oil-4-5 tbsp
• salt
• water as required

for masala:

• garlic cloves-11
• ginger-2 inch
• green chilli-4
• curry leaf-3sprigs
• cumin seeds-1/2tsp
• cardamom-2
• corriander leaves-5tbsp

firstly in a blender add all the ingredients with very little water to grind to a thick paste

heat up a pan add oil then add star anise,cloves,cinnamon and turmeric when they start sizzling then add finely chopped onions fry untill slightly golden brown

then add the ground masala

 saute on medium flame for 2-3 mins then on low heat untill the raw smell is gone and it oozes oil on sides. takes roughly about 10-15 mins,make sure it doesnt stick to bottom or else it'll taste bitter

then add chopped tomato and a little salt so that the tomatos soften quickly

then add chicken, pepper powder and salt,mix well close lid and cook untill chicken changes colour,about 4-5 mins

now add enough water for the grevy may be about a cup and quarter depending on consistency you want
close lid and cook untill chicken is nice and cooked through.finally add juice of one lemon ,cook for 2 more mins and done

serve with jeera rice or roti,chapathi,naan or tortilla

tips: 1. chopping onion finely and frying  them perfectly will  help onion get creamy give you a good sooth gravy 
2. this is a spicy dish .the chillies i used were not too spicy so i used 4 you can reduce or increase depending on how spicy the chilli is

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Coconut chicken gravy:green

• chicken-12 medium pieces
• onion finely chopped-1 large
• bay leaf-1
• cinnamon-3 inch stick
• cloves-5
• staranise-1
• turmeric powder-1/4 tsp
• ginger garlic paste-2tsp
• redchilli powder-1/2tsp
• pepper powder-1/4-1/2 tsp
• corriander powder-1 tsp
• garam masala powder-1/2 tsp
• cumin powder-1tsp
• salt
• ghee/clarified butter-1tsp
• oil-3-4tbsp
• tomato-1 1/2

• for coconut masala:

• coconut fresh grated-3tbsp
• green chilli-2
• corriander leaves chopped- 3tbsp

grind to paste -ingredients for coconut masala to a fine paste

puree the tomato and keep aside

in a pan heat oil and ghee then add star anise,cloves,cinnamon and bay leaf then add finely chopped onion ,fry untill edges are golden then add ginger garlic paste fry untill the raw smell is gone then add corriander powder,cumin powder,redchilli powder fry for 2 mins,or untill the raw smell is gone off the spices,then add tomato puree close lid and cook untill the masala is thick and oil seperates on sides.then add chicken ,salt and pepper powder mix well

 close lid and cook for 6-8 mins or untill the chicken changes colour completely(on low flame)then add the ground coconut masala mix well

 .next close lid and cook and cook on low heat (do not add water now) untill chicken is almost cooked and the oil seperates on sides,now add enough water for a thick consistency gravy cook for 6-8  mins or untill chicken is fully cooked.
serve with chapathi,rice or tortilla

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Rajma and egg biryani:

• basmathi rice-1 cup - 2 cups in a baking measurement cup and rice cooker cups
• eggs-4-5
• small rajma dried-1/4cup- soaked 
• onion slices-2big
• ginger-2inch
• garlic cloves-7-8
• green chilli-3-4
• chopped corriander leaves-5 tbsp and 2tbsp
• mint leaves-2 1/2 tbsp
• cashew whole-5-6
• cloves-10
• cardamom-3
• cinnamon -2inch sticks -2
• star anise-1 flower
• bay leaf-2
• pepper-1/4tsp
• lemon-1
• salt
• oil-2tbsp
• ghee-3-4tbsp
• 1:2 water

take green chilli,cashew nuts,cinnamon,pepper,cloves,ginger garlic,corriander,mint,and cardamon in a blender/mixer grind with very little water to a thick paste

boil eggs for 5 mins and peel keep aside

soak rajma overnight then  pressure cook with enough water for 3-4 or untill cooked

in a heavy bottom pot / cooker heatup oil and ghee together then add star anise and bay leaf when they sizzle add chopped onion fry untill golden brown then add the ground masala mix well then add rajma and chopped corriander-2tbsp add water and bring to boil add salt ,rice and squeeze 1 lemon mix then add the boiled and peeled eggs give a stir close lid and pressure cook for 2 whistles or if your cooking open pot close lid and keep on low flame cook untill done

tips:when you are adding water-  use the rajma cooked water for good flavour along with normal water.

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Eggs in a creamy sauce:

• eggs-4 boiled and halved
• chopped corriander- 2-3 tsp for garnish
• cumin seeds-1/2 tsp
• kashmiri redchilli powder-3/4 tsp
• cumin powder- 1/2 tsp
• corriander powder- 3/4 tsp
• turmeric powder- 1/4tsp
• butter- 1 1/2 tbsp
• oil- 1 1/2  tbsp
• salt
• sugar- 1/4tsp

   for masala

• onion chopped-1 
• tomato chopped- 3 big
• bell pepper/capcicum-1/2 of one
• cashews whole-5
• green chilli- 1-2
• cloves- 6
• cinnamon- 2 inch
• green cardamom- 2 
• turmeric powder
• ginger garlic paste- 1 1/2 tsp
• chopped corriander leaves- 2 tbsp
• oil-3 -4 tbsp

heatup a pan add oil also add cloves cinnamon and cardamom as they sizzle for few seconds add slit green chilli,turmeric powder ,and onions add a pinch of salt for the onions to cook faster .fry untill the edges are slightly golden

next add ginger garlic paste and fry for half a minute then add cashews,chopped bellpeppers,tomatoes add little salt close lid ,(helps cook them faster) ,once they are soft fry for 2 more minutes then add chopped corriander leaves and fry for 2-3 mins

take off the heat and let the mixture cool then grind it to a smooth paste in a blender
keep aside

in another pan heatup butter and oil,once the butter melts add the cumin seeds  fry for half a minute then add cumin powder ,corriander powder kashmiri redchilli powder(keep on low heat when you do this ,so that the dry masalas dont burn and turn the dish bitter)when the maslas bubble up(you can see that in the pic)
add the paste 

mix and cook the mixture untill its very thick (dont do this on high flame coz the masala might catch the bottom of the pan ) for 4-5 mins

now add enough water 1/4 to 1/2 cup(dont make it too thin) then bring it to a boil next add the halved eggs and cook for 5-6 minutes on simmer with lid on finally add chopped corriander leaves and the sugar(this is to cut the acidity of the tomatos) and this enhances the flavour of the dish

serve with chapathis