Non -veg maincourse

Easy chicken curry:

ingredients:

chicken-1/2 kg
ginger-2 inches
garlic 4-5 cloves
green chilies-2-3 depending on spice
cinnamon-2 inch
cloves-4-5
bay leaves-2
elaichi/cardamom-1
pepper whole-3-4
red chili 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

procedure:

firstly grind together peppercorns,chili,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 heat up oil then add bay leaf and onion fry until slightly golden brown add chopped tomatoes cook until completely soft and mashed up then add the marinated chicken and cook until the chicken is 3/4 done add red chili powder and cook a lil longer then add about half a cup of water bring it to a boil then add coconut milk cook until done or for about 10-15 mins on medium flame. serve with  hot rice

Chicken curry(kundapur style)

ingredients:

• 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

procedure:

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 chapati and rice,for rice you will need to add water for more gravy



Chicken biryani:

ingredients:

• chicken-20 pieces medium pieces
• basmati rice-4 cups(rice cooker cups)
• green chilies-5-6 slit
• ghee or clarified butter-3 tsp
• oil-4-5 tsp
• Kashmiri red chili powder-1/4 tsp
• cardamom whole-2
• cinnamon sticks-3-4
• cloves-16
• star anise-1 floret
• bay leaf-1
• ginger garlic paste-4 tsp
• onion-3
• turmeric-1/2 tsp
• garam masala powder-1/2 tsp
• cashew nuts-8-10 whole split half
• cardamom powder-3/4 tsp
• 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

procedure:

1 tsp 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 1 tsp of oil  .2 cardamom,1 small lime cut to quarters,when the water starts boiling add rice ,cook until 3/4th done,the rice should be stiff and long.strain the rice and spread 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 chilies fry until golden brown then add ginger garlic paste fry until raw smell is gone,about 2-3 mins then add red chili 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 3/4th 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 minutes.
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 this for a long time in  a zip lock pouch in the freezer.
2.if the green chilies 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 danone thick yogurt,if you are using homemade then use more because homemade ones are usually thin.
4.you needn't use cardamom powder from store just crush 6-7 cardamom pods in a mortar pestle,or with a roller



Egg biryani:

ingredients:

basmathi rice-2 rice cooker cups
oil-2tsp
boiled eggs-4-peeled and gashed lightly
ghee or clarified butter-2tsp
cardamom-1
cinnamon-3
star anise-1
bay leaf-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 chili 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 chili 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 aside then 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

Masala yogurt chicken:

ingredients:

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

procedure:

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 chili powder, mustard oil, vinegar for 15 minutes.

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

Masala chilli chicken

procedure:

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-1/2 tsp
tomato chopped-2
onion chopped-1
green chili slit-1-2
curry leaves-1 sprig
coriander leave chopped-2tsp
salt to taste

procedure:

in a pan add chicken ,turmeric powder,salt,half of the ginger garlic paste,red chili powder ,ghee,and 3/4 cup water and cook chicken until 3/4th 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 ginger garlic paste,red chili powder,coriander 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 separates ,then add the slit green chili and chicken close lid, cook until done finally add coriander leaves and curry leaves ,turn off the heat after 5 mins

Spicy chicken curry:

• chicken -1/2 kg
• byadgi/ kashmiri red chilis-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-4 tsp
• coriander leaves chopped-2 tsp

firstly marinate chicken with salt and turmeric

then in blender add a teaspoon oil ,fry garlic ,ginger ,cloves,cinnamon,cardamom,pepper ,red chilies 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 separates  .if necessary add water as required.finally add coriander leaves

Mexican style chicken wrap:spicy and tangy

ingredients: 

tortilla/chapati

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 chilies-2

onion chopped-3 tsp

vegetable oil-3-4 tsp

salt to taste

toppings-

shredded lettuce- 6 table spoon

finely sliced red green or yellow bell peppers

mayonaise

grated mozzarella cheese

cooked chickpea/garbanzo beans

olives

I in blender grind green chilies ,garlic,coriander 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 bell peppers,olives

tips:

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

Chicken tikka masala:

ingredients:

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

procedure:

make a puree of tomatoes and cashew

first temper the oil with whole masala -cardamom ,cinnamon,cloves,bay leaf cumin seeds then add chopped onion fry until golden brown then add green chilies and ginger garlic paste cook until raw smell is gone add  coriander powder,red chili powder, garam masala powder, and turmeric fry for a min then add tomato and cashew puree and salt,  cook on low until oil separates ,that's 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 kasuri methi 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 bell pepper on high heat for 1-2 mins with little salt and add at the end. 

tips:

green chili gives good flavor so you can add 2 chilies with seeds removed ,it will reduce the spice level and gives that chili flavor

Quick chicken recipe:

• chicken -8 pieces
• onion-1
• dried rosemary herb-1/4 tsp
• coriandr leaves chopped-1 tbsp
• ginger garlic paste-1/2 tsp
• paprika/-3/4  tsp
• pepper powder-1/2 tsp
• chopped red bell pepper-half of 1 big pepper
• garam masala powder-1/4 tsp
• butter-1/4 tsp
• oil-1-2 tsp
• salt to taste

marinate chicken with salt pepper powder,rosemary,paprika,red chilli 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 bell pepper ,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

Coriander/cilantro chicken:

• onion-1 small
• chicken-1/4 kg-250 grams
• tomato-1
• ginger garlic paste- 2 tsp
• coriander leaves-half the bunch
• green chilies-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 chili,coriander leaves ,ginger garlic 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.



Chicken in red gravy:

ingredients:

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

procedure:

in a small blender jar grind garlic and red chilies 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,coriander powder turmeric powder and cumin powder.refrigerate for an hour or two

then heat oil  add the marinated chicken close lid cook until oil separates then add the ground masala cook until chicken is done and gravy is cooked too then add the coriander leaves and the fried bell pepper cubes 1 more minute and done.

tips: 

kashmiri red chili is the best one to use because it gives good color to the gravy and also is not very hot. byadgi chili is also preferred (some variety of byadgi chilies are spicy).these chilies give volume to the gravy too



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



Masala pepper chicken:

ingredients:

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-4-5 tbsp

procedure:

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 chili powder,coriander powder,fry for 2 mins then close lid and cook until the tomatoes 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)



Chicken rolls:

ingredients:

• 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


Chicken noorjahani:

ingredients:

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

procedure:

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

Simply egg:

ingredients:

• 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

procedure:

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.


Egg biryani / 2

ingredients:

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

procedure:

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 until done.


Chicken and eggs with chilli masala:

ingredients:

• 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
• coriander powder-1/4 tsp

procedure:

grind 1 green chili, onion ,coriander 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 until 3/4 done then take off lid add coriander powder  garam masala powder and eggs, cook until chicken is done and the masala is fully coated on to the pieces.( add little water if you want gravy).

tips:

this is a spicy dish,

try to use chillies with medium heat for this recipe

in this picture - 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


Jhatpat chicken:semi gravy

ingredients:

• 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

procedure:

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

Oven grilled herb chicken:

ingredients:

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 coriander/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

procedure:

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 little 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 your choice


Walnut pesto and herb chicken:

ingredients:

• 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-1/4 tsp
• salt.
• olive oil-1tsp

procedure:

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


Curry leaf chicken-gravy

ingredients:

• 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

procedure:

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

Coconut chicken gravy:green

ingredients:

• 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

procedure:

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 until 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 separates 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

Rajma and egg biryani:

ingredients:

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

take green chili,cashew nuts,cinnamon,pepper,cloves,ginger garlic,coriander,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 until cooked

in a heavy bottom pot / cooker heat up oil and ghee together then add star anise and bay leaf when they sizzle add chopped onion fry until golden brown then add the ground masala mix well then add rajma and chopped coriander- 2 tbsp 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 until done

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

Eggs in a creamy sauce:

ingredients:

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

   for masala:

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

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

next add ginger garlic paste and fry for half a minute then add cashews,chopped bell peppers,tomatoes add little salt close lid ,(helps cook them faster) ,once they are soft fry for 2 more minutes then add chopped coriander 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 heat up butter and oil,once the butter melts add the cumin seeds  fry for half a minute then add cumin powder ,coriander powder kashmiri red chili powder(keep on low heat when you do this ,so that the dry masala's don't burn and turn the dish bitter)when the masala's bubble up(you can see that in the pic)
add the paste 

mix and cook the mixture until its very thick (don't do this on high flame because the masala might catch the bottom of the pan ) for 4-5 mins

now add enough water 1/4 to 1/2 cup(don't 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 coriander leaves and the sugar(this is to cut the acidity of the tomatoes) and this enhances the flavour of the dish

serve with chapatis


Egg masala gravy:

ingredients:

• eggs- 4 boiled and peeled
• kasuri methi-3/4 tsp
• sugar- pinch or two

gravy masala:

• tomato -2
• green chilies- 2-3
• coriander leaves chopped-3 tbsp
• cashews whole- 6
• coconut grated-  1tbsp

for tadka:

• onion chopped-1
• cumin seeds-1/4 tsp
• fennel seeds-1/4 tsp
• cinnamon- 3 inch stick
• cloves- 5
• cardamom-3
• ginger garlic paste-1 tsp
• turmeric- little less than 1/4 tsp
• garam masala powder-1/4 tsp 
• oil-3-4 tbsp.
• ghee-1 tsp

procedure:

in a blender add tomato, green chili, cashews, coconut and coriander leaves chopped and blend it to paste (no need to add water) 

cut eggs into halves

heat up a pan add  oil and ghee then add the cinnamon ,cardamom, cloves along with cumin and fennel seeds when they sizzle slightly add the chopped onion and fry until golden add turmeric powder 

now ginger garlic paste fry until the raw smell is gone .then add the ground masala and cook until thick and you see the oil on sides

 then add enough water to get desired thickness for gravy .bring it to boil and simmer for 3 mins then  add garam masala powder and  the eggs and close lid and cook for 3 - 4 minutes (low flame)sprinkle kasuri methi and mix lightly
serve with chapatis,poori an tortillas


Dahi chicken:

ingredients:

chicken-10-12 pieces
Kashmiri red chilli powder-1 1/4 tsp
green chilli-1 slit
Everest garam masala powder-1 1/4 tsp
yogurt- 1cup or about 6-8 tbsp
salt
onion -2 sliced
tomato- 1/2 of 1 chopped
curry leaves -1 sprig
chopped corinader leaves- 2tsp
oil- 2-3 tbsp
ghee- 1/4 tsp

procedure:

mix chicken ,yogurt,salt,red chili powder,and garam masala powder .keep aside for 15-20 minutes

heat up a kadahi add oil and ghee then add one sliced onion fry until edges are golden then add chili and tomato cook until the tomatoes are soft then add the chicken mix and cook on low flame until done and the masala coats on to the chicken now add the second sliced onion and cook for few more minutes(check for salt)(tastes good when it cooks in its own juices)add very little water if necessary.finally add chopped coriander leaves .

tip:if you want thick gravy you can add water once the onion is cooked slightly (second onion).cook for a minute or two on high heat then serve

Ginger chicken

ingredients:

chicken - 250 grams/15 pieces
corn starch/flour-1 1/4 tbsp
pepper powder-1/2 tsp
salt

for the sauce

corn starch-1 tsp dilute with little water
garlic chopped- 1 tbsp
garlic juliennes- 1 1/2 tbsp
red and green bell pepper- 1/2 of each cubed
onion- 1 small chopped
red colour green chili- 1
soy sauce -1 1/2 tbsp.
tomato sauce-2 1/2 tsp
red chili sauce- 1 tbsp
sugar - to taste may be a quarter to half tsp
chopped spring onion- optional-3-4 sprigs
salt to taste
hot water-3/4 to 1 cup


procedure:

mix chicken ,corn starch ,pepper powder and salt in a bowl and deep fry or shallow fry until done

in a pan heat up vegetable oil  add chopped garlic ,half of ginger juliennes and onion chopped fry on low heat ,when  onions change colour add soy sauce tomato ketchup and red chili sauce cook for a minute then add hot water add spring onion (if you are adding,i didn't add,but spring onion gives good flavor to the dish )bring to a boil ,and cook for 5 minutes next add the fried chicken pieces and the rest of the juliennes. now add diluted corn starch.
in a pan add little oil fry the cubed bell peppers on high flame until slightly roast and add it to the gravy.add sugar (this is to cut the sourness of the sauce,its usually added to most Chinese dishes)check the taste and add accordingly
cook for 2-3 minutes on low flame,check the taste before you take off the heat

tip:

1. don't add the cornstarch water all at once ,check the thickness and then add if necessary ,because the gravy thickens as it boils.
2.ginger juliennes- long thin strips of ginger


Green ghee rice:

ingredients-

 1 glass of basmati rice . or 2 rice cooker cups
boiling water-  1 and 3/4 cup
split cashew- 15 pieces
onion sliced- 2
nutmeg flower, jaiphal/ jaikai flower- 3 pieces
cinnamon- 2-3 inch stick
fennel seeds- 1/2 tsp
star anise- 1 flower
lemon- 1/2 of one
ghee- 2 tsp(not the melted ghee)
oil- 2 tsp

for masala :

ginger garlic paste- 2 tsp
green chili-2-3
chopped coriander leaves- 4 tbsp

procedure:

grind the masala ingredients together to paste, do not add water while grinding

wash the rice and drain the water ,keep aside

in a cooker add oil and ghee add cinnamon ,jaiphal flower ,star anise and fennel seeds when they start sizzling add the sliced onions and cashew fry until they turn slightly golden then add the washed and water drained rice fry for 2 mins then add the ground paste and hot water ,squeeze 1/2 lime  add salt and cook for 2 whistles.

serve it along with any chicken gravy or eat it as it is with cucumber raitha


Tomato and egg ghee rice:

ingredients:

basmati rice- 1 glass or 2 rice cooker cups
boiling water- 1 + 3/4
eggs- 3-4
onion sliced-2 medium
nutmeg / jaiphal / jaikai flower- 2 pieces
cinnamon- 2 inch stick
bay leaf -1
cardamom - 5
cloves-4
ghee/clarified butter- 2 tsp
coriander leaves- 3 tbsp
oil- 2-tsp
salt


masala:

tomato-2
whole cashew- 5
green chili- 3
ginger garlic paste- 2 tsp

procedure:

firstly wash rice and drain the water

boil eggs do not cook them too hard ,because we are going to pressure cook them along with the rice

in a blender grind all the masala ingredients to paste

 heat up a cooker ,add oil and ghee when the ghee melts add nutmeg flower, cloves, bay leaf, cinnamon, and cardamom ,when they sizzle add the sliced onions, fry until they turn slightly golden then add the washed and drained rice fry for 4-5 minutes then add the ground paste also add the boiling water. add salt and chopped coriander leaves, drop in the boiled and peeled eggs close lid and pressure cook to 2 whistles

serve it as it is or with any gravy or raitha


Coconut egg rice:

ingredients:

basmati rice- 1 glass or 2 rice cooker cup
boiling water- 1+ 1/2 a little more than half ( less than 3/4 th)
onion sliced thinly- 2
cashew halves optional
boiled and de - shelled eggs
ghee- 1 1/2 tbsp
oil - 2-3 tsp
cloves-8

for masala:

grated coconut- 5 tbsp
green chili-2-3
chopped coriander leaves- 5 tbsp
cardamom- 4

procedure:

wash and then drain the water  and keep the rice aside

in a blender  grind  all ingredients with little water into paste (not too coarse or too fine)

in a pressure cooker heat up oil and ghee then  add cloves ,when they sizzle add sliced onion and fry untill golden brown then add the rice and fry for 2 minutes on medium flame then add the ground paste and mix well and saute for 1-2 minutes then add boiling hot water add salt and the boiled eggs mix well and cook for 1-2 whistle


Shahi white chicken:

ingredients:

chicken-15 pieces
onion finely chopped-2 big
yogurt-1 cup
ghee-1/2 tsp
oil-5-6 tbsp.
salt
pepper powder- 1/4 tsp


for gravy:

green chilies-3-4
black peppercorns-6
cashews whole-5
ginger-2 inch thick an long
garlic  cloves- 7-8
cardamom- 4

procedure:

in a blender take all ingredients and grind to paste with little water(not too fine)

add salt to chicken and keep aside

in a thick bottom pan add oil and ghee ,as the ghee melts add the chopped onion and fry until soft (cook on low flame with lid closed)

and when they turn slightly golden add the ground paste and saute until the raw smell is gone and gets thick (oil on sides)

 then add the chicken mix and close lid and cook until half done .then add the yogurt ,mix well and cook on low flame until done. sprinkle some more pepper powder on top

serve with roti and naan

tip:
1.adding yogurt on high flame will separate the fat and the water content in it and the texture of the gravy will be bad
2.if the ground paste is too fine then the gravy might turn slimy
3. the yogurt should be neither too sweet nor tangy
4. this is an onion and cashew gravy,so it will be kind of sweet so the pepper powder will come handy in case the paste is not spicy you can add it in the end

Jeera and fennel rice:

ingredients:

basmati rice- 1 glass or 2 rice cooker cups
cumin seeds- 3/4 tsp
fennel seeds- 1/2 tsp
chopped coriander leaves- 3 tbsp
cashews-7-8 halves
grapes dry- 2 tsp optional
cloves-3
cinnamon -2 inch stick
cardamom-1
onion sliced- 1 big
green chili slit-1
salt
ghee- 1 tbsp
oil- 2 tsp
hot boiling water-2 cups/4 cups you can reduce a little if you want a stiff rice

procedure:

wash rice and drain out the water

in a cooker add oil and ghee ,when they heat up add cumin and fennel seeds,green chili,cashew ,onion.cloves cardamom,cinnamon and dry grapes and fry until the onions are slightly golden then add the washed and drained rice fry for 2-3 minutes then add the boiling water and coriander leaves ,bring to boil,then add salt .close lid and pressure cook for 1-2 whistles,

this can be served with any chicken or veg gravy



Special chicken biryani: kundapur style

ingredients:

chicken- 15-18 pieces medium size
basmati rice - 2 glass or 4 rice cooker cups
onion-3 big sliced thin
cloves-16
cardamom-3
cinnamon- 2 inch 2 pieces
kapok buds or marati moggu-4
star anise-1
cashew halves- 15
raisins /dry grapes- 2 1/2 tsp
pepper powder- 1/2 tsp
turmeric powder- 1/2 tsp
garam masala powder- 3/4 tsp
cardamom powder - 1/2 tsp
curd/yogurt thick- 1 small cup
juice of half lime
ghee- 2 tsp
oil-4-5 tbsp.
salt
extra coriander and mint leaves chopped for layering-3-4tsp

for gravy masala:

mint leaves-4tbsp
coriander leaves- 5 tbsp.
ginger -2  inch
garlic 1 big bulb
green chili- 5 or depending on how spicy they are

procedure :

grind the masala ingredients with little water into coarse paste

wash and soak rice for half hour  .then boil 3/4 filled water in a big bowl ,when the water boils then add the drained rice  add enough salt ,cardamom and add a tbsp of oil. cook until the rice is 3/4 done.(when you check the rice it should have a slight bite)
drain out the water and let the rice cool.

marinate chicken with salt and turmeric

heat up half cup of milk add the saffron strands and leave it to soak 1/4 tsp or about 15 strands

in a pan cooker  add oil and ghee  then add the whole spices - cinnamon, cloves, marati moggu, star anise, also add the sliced onion ,cashew and raisins fry until the onions are slightly golden brown then add the chicken pieces and saute until the pieces turn white then add the garam masala powder and pepper powder mix

next add the ground masala ,mix well and close lid and cook until half done then add the yogurt and cook until almost done , finally add  lemon juice cook for few more minutes and take off heat.

take out the gravy to a another bowl ,leave a little gravy in the bottom, you can also add a little ghee to coat the bottom . then add a layer of rice (make 3 portions of rice because we are making 3 layers of rice and two layers of gravy)

next a layer of gravy, roughly spread  it sprinkle cardamom powder ,sprinkle mint and coriander leaves chopped. and continue the layering finally evenly pour the saffron milk and close the lid and cook on low heat for 15-20 minutes

tip:
1. depending on your liking you can make the gravy consistency . if the gravy is thin then the biryani will be mushy ,
I like it with less gravy and more rice ,so I made the gravy thick ,
when you add the saffron milk it'll help the gravy spread its flavor all over,and it looks good when its a mix of white and flavoured rice which gives a good colour contrast.
2. adjust the chilies according to its spice level


Chickeny pulav:

ingredients:

chicken- 1/2 of one big breast piece- chopped to smaller pieces
boiling water- 2 cups/glasses- 1;2 ratio
sona massori rice- 2 rice cooker cups/1 glass
eggs-2
onion sliced- 2 medium
cloves-10
cardamom-4
mace flower/javitri- 2
turmeric- 1/4 tsp
lemon - 1/2
ghee- 11/2 tbsp
oil- 2-3 tsp

for masala :

green chili- 3-4
coriander leaves chopped-4 tbsp
poppy seeds- 1/2 tbsp.
cashew whole-4
saunf/fennel seeds-1/2 tsp

procedure:

grind the  masala ingredients with little water to fine paste

wash the rice and drain out water and keep aside

in a cooker heat up oil and ghee, then add the whole spices when they sizzle add the sliced onion and fry until slightly golden then add turmeric.

next add the chicken bits and the ground masala ,with a little salt -just to season the chicken. cook for 2 minutes

next break in 2 eggs and let it cook for 2 mins then slightly run the spatula 2-3 time just for the eggs to turn lumpy. then add boiling water ,bring the mix to boil then add rice ,salt and lemon juice .close lid and cook to 2 whistles.

tip:
1. if you are using basmati rice then rice water ratio is 1:1 3/4 - (1/4 cup less)


Fennel pepper chicken rice:

ingredients:

chicken- 8-10 boneless pieces
rice- sona massori or basmati - 2 rice cooker cups/1 glass
water- 1:2 ,1/4 cup less if you are using basmati rice
chopped coriander leaves- 2 tbsp
onion chopped- 2
lemon juice- 1 tsp
ghee/ clarified butter-1 tbsp
oil-4 tbsp
salt

for masala:

fennel seeds-1 tbsp.
pepper - 1 1/4 tsp
green chili- 1-2
cloves-4
cardamom- 5
cinnamon-2 inch
cashew- 5
garlic cloves-7-8
ginger- 1inch
curd/yogurt- 4tbsp

procedure:

wash rice and drain water and keep aside

grind the masala ingredients to paste.(add little water)

boil- water

in a cooker pan melt ghee along with oil then add onion chopped and fry until golden brown. then add chicken pieces and the ground masala mix and leave for 2 minutes then add boiling water .bring the mixture to boil ,add the rice .lastly add salt lemon juice and chopped coriander leaves

tips:

1. I have chopped the chicken to small pieces , so you can get a piece in every bite
2. if your onions are not brown then the colour of the dish will differ
3. use chili according to spice .I used 1


Fried chicken masala:

ingredients:

chicken- 15 pieces
egg-1
maida- 1tsp
cornflour- 1/2 tsp
ginger garlic paste- 1 tbsp
kashmiri red chili powder- 1 tsp 
kasuri methi/dry fenugreek leaves-1 tbsp
onion finely chopped-1
garlic chopped- 1 1/2 tsp 
red chili powder- 1/2 tsp
garam masala powder- 3/4 tsp
green chili chopped-1
chat masala- 1/2 tsp
roasted coriander and cumin powder- 3/4 tsp
turmeric-1/4 tsp
butter- 1 tbsp
oil-4-5 tbsp
salt

for masala base:

tomato -2 
cashew-12

procedure:

soak cashews in warm water for 30 minutes

mix ,chicken ,egg ,ginger garlic paste,red chili powder,salt, maida and corn flour in a bowl ,keep aside for 30 minutes.

grind tomato and cashews to paste

deep fry chicken pieces until 3/4th done ,because they'll cook further with the gravy. 

in a kadahi /pan heat up oil and butter,then add chopped onion,fry until translucent,then add chopped garlic and green chili,fry until the onion turns slightly golden,add red chili powder,roasted coriander,turmeric powder and cumin powder ,garam masala powder and chat masala ,immediately add 1/4 cup of water(so that the spices don't burn) next add the ground cashew and tomato paste,saute and cook for 3-4 mins then add chicken pieces mix well close lid and cook for 5 minutes then add 1/2 cup of water and kasuri methi . cook for 15-20 minutes on low flame until the gray is thick.tastes awesome with roomali  roti, chapati and tortilla

corn and egg pulav: 

ingredients:

onion sliced-1
tomato quartered-1
ginger-1/2 inch
garlic-4 cloves
marathi moggu / kapok buds-2
cardamom-3
cinnamon-1 1/2 inch
pepper corns- 3/4 tsp
green chili-2-3
cashews-4
clarified butter/ghee- 1 tbsp
oil - 2 tsp
oil- 3 tbsp
onion- 1 sliced
lemon juice-1/2 of one lemon
salt
eggs
corn-1 cup
sona massoori rice- 1 glass/2 rice cooker cups
hot boiling water 1:2

procedure:

fry 1 onion,tomato,cardamom kapok buds,cinnamon,cashew,chili,pepper,ginger garlic, with 2 tsp oil .fry until  the onion and tomato are soft ,about 2-3 minutes

cool the mixture and grind to thick paste

boil the eggs and peel them

in a cooker add ghee and oil add onions and fry them until golden then add the corn,little salt and the masala fry for 1-2 minutes then add the hot water bring the mixture to boil 

next add the rice ,chopped coriander leaves and the peeled eggs add salt and lemon juice and close lid cook two 2 whistles.

serve with raita

tip: for any rice item done this way -once you add all ingredients to the cooker and mix. taste the water for salt ,specially  with ingredients like corn which is sweet . 

yellow chicken curry:

ingredients:

chicken -16-18 pieces
onion sliced-2 medium
onion chopped-1
tomato-2 big
cashews - 8-10 whole
grated coconut-1 tbsp
cardamom-5
cloves-3
cinnamon-2 inch
green chili-2-3
black pepper corns-1 tsp
garlic cloves-7-8
ginger-1 11/4 inch
turmeric-little less than 1/2 tsp
chopped coriander leaves-3 tbsp
butter - 1 tsp
oil- 6-7 tbsp
salt

procedure:

marinate chicken with salt and turmeric

add 2 tsp of oil to a heated pan add onion fry for a minute then add green chili cashews,cardamom ,clove, pepper ,cinnamon,ginger , garlic and grated coconut , add tomatoes close lid and cook until they are soft .next ,cool  the mixture and grind it to paste.

in  a thick bottom pan add butter and oil ,fry the chopped onion until golden on the edges next add the chicken pieces mix ,then close lid and cook until the chicken pieces turn white ,next add the ground masala ,give a stir, close lid again and cook for 10 minutes .check add water to get the desired thickness ,bring the mixture to boil and cook on low until the gravy thickens up and the oil shows on sides .garnish with chopped coriander leaves .serve with chapati or naan

tip: adjust  no of chilies depending on its heat ,because cashews and coconut together make a sweet mix, spice can cut the sweet . 

Navane egg fried rice

ingredients:

cooked navane rice/fox millet rice- 2 cups
onion-1 small finely chopped
eggs -3
beans finely chopped-1 cup
coriander leaves chopped - 2 tbsp
pepper powder- 1/4-1/2 tsp
ghee/clarified butter- 1/2 tsp
oil-3-4 tbsp
salt

procedure:

first scramble the eggs - with little oil, heat up ,next beak in the eggs sprinkle salt and pepper . with a spatula just run through as the eggs cook and form blobs .and are cooked .then keep aside

in a pan heat up oil then add finely chopped onion ,when it turns pale add the chopped beans ,add a little salt and fry until cooked yet a little crunchy. then add half tsp ghee also add the cooked navana rice , scrambled eggs and chopped coriander leaves .add pepper and mix . serve hot as it is or with any sauce or curry.

tips:
1. fry the navana rice on medium low heat for 5 minutes then wash it 3 times ,drain water and cook it with little salt  for 2- 3 whistles  -1:2 proportion ,plus a little more (half of quarter cup).
2. you can use left over navana rice.
3.if you are adding left over navana rice add salt when you are about to mix everything together

Chapathi chicken roll:

ingredients:

chicken -1 whole breast chopped to small cubes
onion-3 big chopped
tomato-3- 2 chopped  and 1 sliced
button mushroom -4-5 sliced
yellow bell pepper- 1 small
cumin seeds-3/4th 
green chili-1-2
turmeric powder-1/4 tsp
ginger garlic paste-1 tbsp
red chili powder-1/2 tsp
fennel seeds-1 tsp
pepper-1 tsp
garam masala -1 tsp
chat masala-3/4 tsp
chopped coriander leaves-3 tbsp
oil- 6-7 tbsp

onion - 2 sliced
bellpepper/red or green sliced long -1-2
mayonnaise- optional

for chapathi:

atta flour- 3 cups
cumin seeds-3/4 tsp 
chopped coriander leaves- 4 tbsp
sesame seeds- 1 tbsp
salt
water

procedure:

mix together all the ingredients for chapathi ,adding water little by little and knead it to a soft dough. keep aside to rest

with a help of a mortar and pestle crush pepper and fennel 

in a pan heat up oil add cumin and green chili and turmeric,as the cumin splutters add ginger garlic paste, saute for few seconds.add  onion sprinkle some salt and saute for 2 minutes then add in the tomatoes ,close lid and cook as tomatoes turn slightly soft.

now add red chili powder mix and fry for 2 minutes then add chicken also add some salt ,mix well after a minute add mushroom and bell pepper,mix again .close lid and cook for 5-6 minutes then open lid and add garam masala powder and the ground fennel pepper  .mix well ,now add the sliced tomato ,close lid and cook for 10 minutes .

take off the lid .finally add chat masala powder and chopped coriander ,give a stir and cook until all the masala coats on to the chicken .and done

make chapathis  place the chicken mix along with some strips of bell pepper and slices of onion and roll  add a tsp of mayo if  you like.serve hot.

tip:
1. you can make this with tortillas too instead of chapathi





 Laal biryani

quick and easy recipe ,no grinding ,no mess .specially when you want to eat biryani but don't want to spend too much time in the kitchen .

ingredients: 

chicken- 1/2 kg chicken with bone
sona massori rice -  2 cups
hot water- 4 cups
boiled eggs(peeled)-3
onion thinly sliced- 3
tomato sliced thick- 2 1/2 
lemon juice - 1/2 of 1 lemon
green chili- 3-4
broken cashews- 3 tbsp
kashmiri red chili powder- 3/4 to 1 tsp
garam masala powder- 3/4-1 tsp
cloves- 12
cardamom - 6
mace flower- 3-4 pieces
cinnamon - 3-4 inch piece broken
fennel seeds- 3/4 tsp
ginger garlic paste- 1 1/2 tbsp
chopped coriander leaves- 1/2 bunch
mint leaves-  3-4 tbsp 
ghee- 1 tbsp
oil- 5-6 tbsp

procedure:

wash rice ,drain excess water and keep aside

simply marinate chicken with some salt and keep aside

in a pan cooker  add oil and ghee together as ghee melts add cashews,cloves,cardamom ,mace,cinnamon  ,when they sizzle for few seconds add in the green chili ,fennel seeds and onions and fry until onions are  golden then add ginger garlic paste fry for a minute then add in sliced tomato ,turmeric,kashmiri red chili powder and garam masala powder . cook until the tomatoes are soft  ,for about 3-4 minutes 

next add in the chopped coriander and mint leaves ,mix well .add in the marinated chicken ,give it a good mix .close lid and cook for 8-10 minutes.

now add the hot water ,squeeze in the lime juice ,(taste after adding salt to check)add salt as required ,give  a final stir .slowly add in the boiled eggs close lid and pressure cook for 2 whistles

tip:
1.  if you are using basmati rice then proportion is 1: 1 3/4
2.i like my biryani a little strong on garam masala so i used a mix of home made(cinnamon,clove and staranise mix) and store bought powders ,usually the store bought powders are a mix of coriander and cumin powders as well

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Lamb chops gravy:

ingredients:

lamb chops - 1/2 kg-around 8 chops
onion - 2 big finely chopped
tomato-1 big chopped
cloves-5
yogurt-4 tbsp
oil- 5-6 tbsp
salt

for masala :

kashmiri red chili/byadgi chili-3
pepper-1/2 tsp
coriander seeds-1tsp
cumin seeds- 1/2 tsp
cardamom-3
ginger- 1/2 inch
garlic cloves-11-12
chopped coriander leaves- 2 1/2 tbsp
water

procedure:

pressure cook the lamb chops with some salt and half cup water 

in a blender grind all the masala ingredients together to a fine paste

in a thick bottom pan add oil add cloves ,as they sizzle add the chopped onion,add a little salt close lid and let it cook in its moisture ,.keep stirring in between .the onion will get soft and  fry slowly .this will make the gravy smooth as the onions will fry evenly. fry until its golden and soft . then add the ground  masala ,mix well then add chopped tomato ,mix once again .close lid and cook until the gravy gets thick and leaves oil on sides .

add in the cooked chops along with its stock ,bring it to boil.cook on medium heat for 5  minutes then add the yogurt ,give it a good stir ,slow cook for another 15 to 20 minutes or until the gravy is nice and thick

tips:
1. cook your meat to tender
2. check for salt once you add in the cooked meat ,add if necessary.
3. the key to  smoothness of the gravy depends on how you fry the onions ,onions might take 15- 20 minutes to fry 

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Chicken hara gravy:

ingredients:

chicken- 12-15 pieces
finely chopped onion- 1 big
pepper powder- 1/2 to 3/4 tsp
turmeric powder- 1/2 tsp
chat masala - 1/4 tsp
oil- 5-6 tbsp
salt

for gravy:

coconut grated - 2 tsp
tomato- 1 small
green chili- 1-2
chopped coriander- 3 tbsp
cinnamon- 1/2 inch piece
cardamom - 2
garlic - 4 big cloves
water

procedure:

grind the ingredients for gravy with little water to a thick fine paste

heat up oil in a pan ,add onion and fry until its golden then add turmeric powder, chicken pieces and salt mix well and close lid cook for 6-7 minutes as the chicken turns white in color .

now add in the ground masala  and pepper powder ,mix once again . now close the lid and cook until chicken is tender and fully cooked. check for the consistency of the gravy ,add water if necessary .finally add the chat masala cook for 3 more minutes .take off the heat .
serve with chapathi or tortilla .