CHICKEN ONION GRAVY.

CHICKEN ONION GRAVY.

CHICKEN ONION GRAVY:-

NEEDED:-

BONELESS CHICKEN - 250 GMS.

CURD - 1 CUP

GINGER GARLIC PASTE - 2 TSP

JEERA PEPPER POWDER - 2 TSP

CORN FLOUR - 1 TBLSPN

EGG- 1 NO

SALT - 1/2 TSP

OIL  FOR FRYING

FOR GRAVY:-

ONION - 4 NOS

CHILLI POWDER - 1 TBLSPN

DHANIYA POWDER - 1 TBLSPN

GARAM MASALA POWDER - 1 TSP

TOMATO PUREE - 1 TBLSPN

SOYA SAUCE - 1 TSP

CORN FLOUR - 1 TSP

SALT - 1 TSP

OIL  - 2 TBLSPN

METHOD:-

WASH THE CHICKEN WITH CURD . ADD GINGERGARLIC PASTE,  JEERA PEPPER POWDER, SALT, EGG AND CORN FLOUR.. MIX WELL & MARINATE FOR 2 HOURS. THEN FRY IT IN OIL AND KEEP ASIDE.

FOR GRAVY :-

HEAT 2 TBL SPN OIL IN A PAN. ADD CHOPPED ONION AND SAUTE WELL. ADD CHILLI POWDER, DHANIYA POWDER, GARAM MASALA POWDER, SALT, AND TOMATO PUREE , STIRR FOR 1 MINUTE. ADD SOYA SAUCE AND CORN FLOUR. ADD 2 CUPS OF WATER AND BRING TO BOIL.  ADD THE  FRIED CHICKEN AND KEEP THE STOVE IN SIM. COOK FOR 10 MINUTES AND SERVE HOT WITH SOME SAUTED ONION. 

CORRIANDER COCONUT CHUTNEY

CORRIANDER COCONUT CHUTNEY:-

NEEDED:-

CORRIANDER - 1 BUNCH WASHED AND CLEANED.

GREEN CHILLIES - 4 NOS.

GRATED COCONUT - 1 CUP

TAMARIND - 2 PODS.

SMALL ONION - 4 NOS.

SALT - 1/4 TSP

ASAFOETIDA - 1 PINCH.

OIL - 1TSP

METHOD :-

WASH AND CHOP ONION AND CORRIANDER. SAUTE GREEN CHILLIES AND CORRIANDER.  MIX ALL INGREDIENTS TOGETHER AND GRIND COARSLY. SERVE IT WITH IDDLIES., DOSAS ., CHAPPATHIS AND WITH CURD RICE TOO. THE CORRIANDER HAS RICH IRON CONTEND.

Bottle Gourd and Chana Dal Masala Kootu

Ingredients: Bottle gourd – 1; Bengal gram (chana dal) – 50g; Onion – 1; Tomato – 1; Sambar powder – 1 tsp; Turmeric powder – 1 pinch; Green chilies – 2; Garam masala powder – 1/4 tsp; Amchur (dry mango powder) – 1/4 tsp; Salt – 1/2 tsp. For tempering: Oil – 1/2 tsp; Cumin seeds – 1/2 tsp.

Method: Wash the chana dal (split Bengal gram), add half a cup of water, and pressure cook it for two to three whistles. Chop the bottle gourd into cubes. Chop the onion and tomato. Slit the green chilies lengthwise. Add the bottle gourd, onion, tomato, green chilies, sambar powder, garam masala powder, amchur (dry mango powder), and salt to the cooked chana dal in the pressure cooker and mix well. Temper the cumin seeds in oil and add them to the mixture; then, close the cooker, cook for one whistle, and remove from heat. serve hot with chappathis.

RICE GHEER

RICE GHEER :-

NEEDED:-
RICE - 50 KI
MILK - 1 L
SUGAR - 2 TBLSPN
MILK MAID - 1 TBLSPN
FRIED CASHEW, KISMIS - 4 NOS. OPTIONAL
CARDAMOM POWDER - 1 PINCH.

METHOD :-

POWDER THE RICE AND PRESSURE COOK WITH MILK. ADD SUGAR AND KEEP IT IN STOVE TILL IT DISSOLVES. ADD MILK MAID AND REMOVE FROM FIRE. SPRINKLE FRIED CASHEWS, KISMIS AND CARDAMOM POWDER. SERVE HOT OR COOL. 

CHICKEN TUKADA:-

CHICKEN TUKADA:-

NEEDED:-
CHICKEN WITH BONES - 250 GMS ( MAKES INTO TINY PIECES)
RED CHILLI POWDER - 2 TSP
EGG - 1 NO
GINGER GARLIC PASTE - 1 TSP
CORN FLOUR -  1/2 TBLSPN
SALT - 1 TSP
OIL - FOR FRYING

METHOD:-
WASH  THE CHICKEN WELL AND ADD ALL THE INGREDIENTS. STIRR WELL AND MARINATE FOR 2 HOURS. HEAT OIL AND  DEEP FRY. SERVE HOT WITH LEMON RINDS AND ONION RINGS.