Ambur Chicken Biriyani

Ambur Chicken Biriyani

Ingredients

- 5 medium Onions sliced lengthwise (red)
- 5 Tomatoes (diced)
- 5 tbs Ginger Paste
- 5 tbs Garlic Paste
- 15 slit Green Chilli
- 4 pounds Chicken cut into pieces
- 5 cups Seeraga Samba rice (You can also use basmati if you prefer.)
- 1 Cup each Chopped Coriander and Mint leaves 
- 1/2 cup Yogurt (optional)
- Salt to taste
- Oil to fry

Marinade for chicken

- 4 tsp Chilli Powder

- 2 tbs Coriander Powder
- 1 tsp Turmeric
- Salt to taste

- 1/2 cup yogurt (or can sub by adding the juice of 1 Lemon)
- Marinate overnight

Whole Spices

- 4 Cinnamon stick
- 6 Cloves
- 5 pods of Cardamom
- 2 Bay leaf
- 1 Star Anise

- 3-4 pieces of Kalpasi 

- 1 Javathri
- 1 Black cardamom

Water 9-10 cups 

Directions


Wash and Soak the rice for 30-45 minutes. 

Marinate chicken for a couple of hours, preferably overnight.


In a pressure cooker or big vessel, pour a ladle or more of oil to cover the base of the pan, add the whole spices to it wait for it to sputter then add the onions fry it till tender. Add the ginger garlic paste fry it till the raw smell disappears.Now add the chopped tomatoes, followed by green chilies, and some salt to taste.  Fry till oil is seen on the top. Add the marinated chicken.

Do not add any water.

The chicken will cook in this masala for approximately20- 25 minutes till tender.
Add the chopped mint and Coriander leaves.

Bring some water in a large stock pot to boil. Measure out water and pour it in the masala bring it to boil. Check for salt, when the water boils and add the rice, cook for 10-12 minutes approximately. Add 2 tablespoons of Ghee on the top and put it in Dum mode for 20 minutes.
Fluff with a fork.
Garnish with some chopped cilantro Enjoy a delicious with Raita and eggplant curry

Fried Onions Shrimp fry-DRY

Fried Onions Shrimp fry -DRY

Ingredients

Shrimp-Cleaned deveined 1 lb

Deep fried Red onions-1 cup
Curry leaf few sprigs
Cumin powder-1 tsp
Pepper Powder-1 tsp
Crushed Garlic-2-3 pods
Turmeric-1/4 tsp

Salt to taste

Juice of 1/2 lime
Chilli Powder-1/2 tsp or you can use whole red chilli (2 nos)
Oil to fry

Directions

Deep fry onions,keep it aside.I always have some handy thanks to some beautiful people in my life! :)

Clean the shrimp,marinate with turmeric,salt and chilli powder and half salt.

To a non stick pan add about 2-3 tbs oil,add the already fried onions fry for a few minutes,add the curry leaves followed by the spice powders,saute till the masala fries.Add the Shrimp cook for 10 minutes in the spice powder.Finally add the fresh lemon juice ,check for salt add more if desired...stir it for another couple of minutes...you will see it coming together serve with some hot rice or just as an appetizer.

It works both ways...yumm yumm!!  

Oven Roasted Chicken Tandoori Style with Roasted Red Potatoes

Oven Roasted Chicken Tandoori Style with Roasted Red Potatoes


Ingredients

For Tandoori Chicken

Organic Chicken Drumsticks -12 Legs
Juice of 1/2 a Lime
Chilli Powder-1 tsp
Pepper Powder-1 tsp
Cumin Powder-1 tsp
Coriander Powder -1/2 tsp
Kashmiri Chilli Powder-1/2 tsp(Optional)
Olive Oil-2 tbs
Salt to taste


Directions 

Skin the chicken using a paper towel makes  it easy,make about 2-3 slits on the legs, marinate over night or for a few hours with  the above marinade.

Mix the dry ingredients together in a bowl and rub it into the chicken, then mix the lemon juice and 2 tbs of Olive oil rub it in as well.Cling wrap the chicken.Set it in the refrigerator.

Remove from the refrigerator arrange the chicken legs on a baking tray .

Bake at 375 degrees F for approximately 25 minutes on each side.

Total baking times may vary depending on the type of oven you use.

If you don't have an oven no worries there,you can roast the chicken on the stove top using a non stick pan,keep the flame medium.Cook with a tight lid half way through cooking, open the lid let the
chicken cook on open flame.

Remove when fully cooked.



Recipe for the roasted red potatoes

Ingredients

For Roasted Potatoes


8-10 Red Potatoes(Any Kind)
Salt to taste
1 pinch Chilli powder
2 tsp black pepper freshly crushed
11/2 tbs olive oil

Toss the red potatoes with the above ingredients let it stand for 10 minutes,arrange them on the baking tray cut side facing down,roast until tender it takes about 30-40 minutes.

Simple potatoes so tasty and roasted to perfection.Enjoy it!!

I arranged it on a bed of sauteed Spinach.

Cilantro or Green Chicken Curry

Cilantro  Or Green Chicken Curry

Ingredients

Chicken - 4 pounds whole cut into bite size pieces

Turmeric powder - 1/2 tsp 
Red Onions - 2 finely minced
Ginger and Garlic  - 2 tbs each, minced
Coriander bunch - 2 whole, cut the ends, trim the leaves, finely minced
Green Chili - 4 
Juice of 1 Lime
Salt to taste
Oil to fry

Whole Spice

2 Cinnamon Sticks
2 Cardamoms
2 Cloves
1 Bay Leaf
1/4 tsp Fennel seeds

To grind

1/2 Cup Fresh Coconut 

3-4 cashews 

3-4 green chilies whizz with enough water to make a fine paste add the cilantro leaves and give it a pulse.

• Rub the chicken with some turmeric and rinse well,keep it aside
• Heat oil in a large non stick pan  add the whole spices when it sputters add the onions fry it till transparent do not let it brown
• Add the minced ginger and garlic saute 
• Add the curry leaves,now add the chicken,salt to taste and cover cook for about 20 minutes till the chicken is cooked .You can add about a cup of water at this point. 
• 
  
• Finally add the ground coconut paste stir and add enough water let it simmer for another 15 minutes
• Add the lime juice,check the spice level and salt!!

Serve with any Rice Pilaf ,Roti's or just Plain Rice!!

Recipe Courtesy - Hepsy Joel

Thanks to Hepsy for sharing this yummy family dish!

Chicken and Vegetable Curry

Chicken and Vegetable Curry

Ingredients

Chicken -1 whole cut into 22 pieces
Carrots-2 Diced
Potatoes-2 Cubed
Zucchini-1 Cubed
Turnips-1 Cubed
Green Beans-1 handful trimmed and cut into 1/2 " pieces

Onions-1 minced
Garlic-4 cloves crushed
Ginger-1" minced
Green Chili-1(optional)
Tomato-1 chopped
Curry Leaves-few
Cilantro for garnish

Whole Spices

Cinnamon-1
Cloves-2
Cardamom-2
Star Anise-1
Bay leaves-2
Fennel-1/4 tsp

Oil
Salt to taste

Curry powders

Turmeric Powder-1/4 tsp
Cumin Powder-1/2 tsp
Chili Powder-1 tsp(depending on your spice level)
Meat Masala-1 tsp

Coconut Powder- 4 tbs mixed with 1 cup of water

Directions

Chop and /or  dice all the vegetables

Wash the chicken marinate with some turmeric powder and salt,keep it aside

 Heat a wide pan, add 2-3 tbs oil add the whole spices wait for it to sputter then add the onions followed by the curry leaves,ginger,garlic and chili,saute for a couple of minutes making sure it does not burn.

Now add the curry powders with 2 -3 tablespoons of water fry till oil separates.

Add the marinated chicken,tomatoes salt to taste and cover with a tight lid steam cook for 20 minutes.

Add the cut vegetables,see if there is enough water from the chicken if not pour about 1/2 cup of water,cover - cook till done another 20 minutes approximately.

Check for spice level,salt and add the coconut milk simmer for another 5 minutes.

Very tasty Chicken Curry with Vegetables  is ready.

Kid's will enjoy this one pot dish serve with some Rice Pilaf or just over plain hot Rice.

Khus Khus Murg

Khus Khus Murg

Ingredients

Chicken - 3 pounds into bite size pieces

Turmeric Powder-1/ tsp

Lime juice-2 tsp

Red Onions -3  medium
Cloves-2
Cumin-1 tsp
Tomato paste -2 tbs
Fresh Tomatoes-2

To Grind 

Green Chili-2
Coriander leaves-1/4 bunch
Khus Khus-1/4 cup or a tad bit more soaked in water

Spice Powders

Chili powder-11/2 tsp
Meat Masala powder-2 tsp
Kashmiri Chili Powder-1 tsp

Salt to taste
Oil to fry 

Directions

In a kadai or a frying pan add enough oil to fry the onions, the actual recipe calls for deep fried onions.
I sauteed the onions till they were golden brown then added the cumin seeds,cloves,meat masala,garam masala,chili and kashmiri chili powders,fry for a minute or more then add the diced tomatoes followed  by the tomato paste.Fry till the oil separates.

To this add the ground paste of khus khus,green chili and coriander leaves and fry.

I had cleaned the chicken and marinated with some lime juice and turmeric powders.
Add the chicken to the masala making  sure to cook the chicken on low flame till done.Add about 1/4 cup of water or wait till the water comes out of the chicken.COOK TILL DONE!

Finally  garnish with some fried onions and coriander leaves.

*To make a slight variation add 3 tbs of heavy whipping cream to the same Khus Khus Chicken it will be creamy Malai Khus Khus Murg

Thanks for the special recipe courtesy of -Chef Jaspreet Nirula

Chicken Makhani with a twist!

Chicken Makhani with a twist  

                         "AKA"

Spinach Butter Chicken

Ingredients

Chicken  Breast/thigh  -3 pounds cut into bite size pieces

Cut,wash and rinse the chicken with some turmeric powder add some 3 tsp tandoori masala (store bought),2 tsp chili powder, 2 tbs yogurt,2  tbs oil,salt to taste  let it marinade for a few hours or can even marinate it overnight in the fridge. 

Butter or Oil -2 tbs

Red Onion- 1 large
Tomatoes- 2 whole chopped
Ginger 1 inch
Garlic -8 cloves
Cumin seeds-1 tsp

Garam masala 1 tsp
Tomato paste- 2 tbs
Dried Methi Leaves-1 tsp

Baby Spinach- 2 cups chopped fine
Heavy whipping Cream -4 oz


Step 1
Marinate the Chicken

Step 2
Bake in the oven on a greased tray  for an hour at 350 degrees F ,making sure you flip the  chicken pieces after 30 minutes.Broil for 7 minutes more if needed.



Step 3
On the stove top

Heat a large deep non stick frying pan, add the butter or the oil saute the onions,tomatoes,cumin seeds,methi leaves ,whole garlic cloves and diced ginger for approximately 3 minutes.

After you saute, bring it to room temperature  puree it in the blender till smooth, pour it back in the frying pan add the tomato paste,garam masala and more spices if needed according to your taste.Cook it for another couple of minutes.

Now add the  grilled pieces of chicken,chopped spinach leaves cook for a few more minutes, finally stir in the heavy whipping cream and simmer for 10 minutes till it all comes together.


Delicious MAKHANI is ready to be served with some warm Naan.

Chettinad Chicken Kurma

Chettinad Chicken Kurma




Ingredients


 1 Chicken  cut into small pieces
Onions-1 
Tomatoes-2
Curry leaves
Turmeric powder-1/4 tsp
Coriander powder-1 tsp
Salt to taste
1/2 grated coconut ground to a smooth paste
Ginger and Garlic paste -2 tsp
Green Chili-1or 2
Oil to fry

Whole spices to grind to a paste

Cardamon-2 
Cloves-2
Cinnamon stick -1
Poppy seeds-1/2 tsp
Pepper -1 tsp
Cumin 3/4 tsp
Fennel 3/4 tsp
Red chili 2 or 3

Dry roast the above ingredients and grind to a smooth paste ,set it aside.

In a frying pan saute the onions till golden brown,add the curry leaves,green chili,ginger and garlic paste fry till the raw smell disappears,then add the chopped tomatoes and turmeric powder and the ground Chettinad masala,coriander powder and fry till you see the oil separates.

Add the cleaned, washed chicken to the masala fry for a few minutes,add salt then let it simmer for another 15 minutes till the water evaporates now add the coconut paste and enough water to make the curry simmer for another 10 minutes.

Very tasty chettinad chicken kurma is ready to be served with some white rice or steamed Idly! 

Garnish with lots of curry leaves and cilantro leaves!  

Adding a squeeze of lime will add to the flavor also adjust the spice level by adding more red chili. 

Mutton Garlic Pepper fry

Mutton Garlic Pepper Fry


Ingredients

Mutton boneless pieces- 3 pounds
Onions-2
1 Cinnamon stick
2 Cloves
Fennel whole -1/2 tsp
Tomato-1 diced

Garlic handful (chopped)
Curry leaves
Coriander leaves-1/4 bunch

Salt to taste
Turmeric powder-1/2 tsp
Red Chili -1 tsp
Pepper powder-2 tsp
Oil to fry


Method

In a non stick pan pour a 1/4 cup of oil add the fennel seeds,whole cinnamon stick and cloves wait to sputter and add the sliced onions fry till they turn golden brown now add the chopped garlic,curry leaves...fry till the aroma fills the room now add the curry powders turmeric,chili,pepper powder add some water fry till the raw smell goes now add the mutton pieces,diced tomato,salt to taste and saute in the masala for 15 minutes adding  some water will help the meat to be tender,cover and cook .Dry fry till all the water evaporates.

Add slit Green chili and a few more fresh curry leaves and Cilantro leaves for garnish!
Very tasty garlicky mutton fry is ready to devour!

Chettinad Chicken Fry with Fresh Coconut

Chettinad Chicken Fry with  Fresh Coconut 

INGREDIENTS

Chicken - 5 pounds with or without bones
Oil to fry
Salt to taste
Onions - 3 sliced lengthwise
Red chili- 2
Ginger and Garlic paste- 2 tbs
Turmeric powder-1/4 tsp
Green chili-2
Curry leaves few sprigs
Coriander leaves to garnish
Fresh coconut -2 tbs


Roast the following and dry grind 

Coriander seeds-2 tsp
Red Chili-3
Cumin seeds-1 tsp
Pepper powder-1 tsp
Fennel seeds- 1 tsp
Fenugreek -1/2 tsp

Grind the above into a fine powder.



Method

In a wok add enough oil fry the onions,red chili,curry leaves,add the ginger and garlic paste fry till u see the oil separate and the raw smell goes add the turmeric and the chettinad masala which was ground according to your spice level.

Fry for a couple more minutes,then add the chicken pieces to it and add salt to taste.Cook till the chicken is tender and the masala gets coated on each piece.Fry till all the liquid evaporates, now add the 2 tablespoons of fresh coconut,2 green chilis and a teaspoon of lemon juice.

Fry till it all comes together.Serve with some white rice!!Yummy Chicken Chettinad is ready to be served!

Ground Beef STIR FRY

Ingredients

1 pound ground beef /chicken 
Carrots-1 diced
Beans - 2 handful chopped

Cabbage handful chopped (optional)

Onions-1 minced
Curry leaves free
Green chili-2 optional 
Ginger and Garlic paste-1 tbs
Tomatoes-1 diced
Cilantro leaves for garnish

Garam masala -1/2 tsp
Turmeric-1/4 tsp
Fennel powder-1/2 tsp

Cumin powder -1/2 tsp
Any readymade meat masala powder-1 tsp (Eastern)
Add spice according to your taste.

Oil to fry
Salt to taste


Method

In a wok add some oil just enough to fry the onions,green chili,curry leaves,saute for a few minutes then add the ginger and garlic paste fry it till the raw smell disappears.
Add the masala powders and stir in the tomatoes cook till u see the oil separate from the masala .

I usually drain the fat from the meat by cooking it in a pressure pan with some water drain and keep aside.

Now add the meat saute for about 10 minutes then add the cut veggies to the masala and fry till the veggies are crunchy and it all comes together.don't over cook your vegetables.You can add any vegetables of your choice to the lean minced meat.

I like adding potatoes and peas for a change or bell peppers of different kinds to make it colorful.
Cabbage goes well with minced meat as well ...every time I make it,it reminds me of my childhood growing up at my grand mom's home!!

Toss the cilantro generously in the saute and enjoy with some Indian bread!!


Optional

I added some crushed black pepper and cumin in the end to spice it a little more.

Final outcome 

Mutton dry fry

Mutton dry fry

Ingredients

Mutton 2 lbs
Onions-2  sliced
Ginger and Garlic paste- 2 tbs
Vinegar -1 tbs
Ginger 1"-minced
Red chili-2 de seeded(optional)
Curry leaves
Coconut Oil to fry
Sliced Coconut cut into pieces-1/2 cup
Green Chili-2 garnish

Masala Powders
Fenugreek powder-1/2 tsp
Chili powder-2 tsp
Turmeric -1/2 tsp
Coriander powder- 1 tsp
Cumin powder-1 tsp
Pepper powder- 2 tsp
Garam masala -1 tsp


In a wok add 2- 3 tablespoons of oil add 1 onion sliced ,ginger and garlic paste,red chili and fry till it turns brown and add the masala powders fry it till the raw smell goes.Add salt.

Add the mutton  pieces to it and enough water cook it in the pressure cooker for 15 minutes.When cooked wait for the water to evaporate completely .Add the vinegar.

In a small pan add 1 tbs coconut oil and fry the other onion with the minced ginger,coconut sliced and curry leaves. Add it to the simmering  pot of meat.

Finally garnish with some chopped cilantro leaves!!

Cutlets

Meat Cutlets

Main Ingredients

Mince meat- 2 lb
Potatoes- 4 large

 Ingredients

Onions- 2 minced  fine
Ginger-2" minced
Garlic -10 cloves minced
Green Chili-3 minced


Chili powder-2 tsp
Turmeric-1/2 tsp
Fennel seed powder- 2 tsp
Garam masala - 1 tsp
Pepper powder- 1 tsp
Salt to taste

Cilantro-1 bunch
Mint-1/2 bunch(optional)
Juice of 1 whole Lime

Bread crumbs- 2 cups(approx)
White of eggs or whole egg -3
Oil to fry

Method

Boil the meat in a pressure cooker for 20 minutes,I like to drain the excess water ,fat and cook on stove top till dry and very little moisture is left in the pan.

Cook the potatoes,peel,mash and keep it aside.

I mince the onions,ginger,garlic and chili in a chopper or food processor.

In a small frying pan fry the above minced ingredients till transparent add the masala's and fry till the raw smell disappears.

Now add the minced meat to it,now add the cilantro and mint leaves to it and fry till all the moisture is gone add salt,make sure it is well mixed.Turn the stove off.

When this meat mixture cooled to room temperature add the lime juice and the mashed potatoes mix it together ,make sure the spice and salt levels are okay then make small rounds flatten them, dip in beaten eggs and bread crumbs then shallow fry till crisp and crunchy on the outside.

Fennel and Chili Chicken Curry

Ingredients
Chicken- 3 lbs cut into pieces
Onions-3 minced
Ginger -2 inch minced
Garlic -8 cloves minced
Curry leaves- few sprigs

Fennel seed-1 tsp
Whole Red chilie -5( de - seeded)
Turmeric powder-1/2 tsp
Fennel powder-1 tsp
Gram masala powder-1/2 tsp

Other Ingredients
Coconut milk -1 can
water -1.5 cups
Salt to taste
Oil to fry
Cilantro leaves to garnish

Method
This is a quick and easy chicken curry .Take a chopper add onions,ginger,garlic and mince fine.
In a wok add 3 tbs olive oil or canola oil add the fennel seeds and whole red chili fry a minute or so add the minced onion,ginger,garlic followed by the turmeric and fennel powders and curry leaves.Fry for a few minutes.

Wash and rinse the chicken with some extra turmeric and salt drain and add to the masala pour approx 2 cups water let it cook for 20 minutes.Now add the coconut milk check for salt and add the garam masala for taste.Slow cook for another 10 minutes and garnish with some cilantro leaves.This curry goes well with   steaming hot white rice.

Chicken Pepper Fry

Chicken Pepper Fry

Ingredients

Boneless or Bone in Chicken pieces-3 -4 lbs
Red onions medium -3 sliced thin
Ginger & Garlic Paste-2-3  tsp (depending on your spice level)

Turmeric powder-1/2 tsp
Pepper Powder- 1  heaped tbs
Garam masala-1 tsp
Cumin Powder-1 tsp
Fennel Powder-1 tsp

Chili powder -1 tsp

Coriander powder -1 tsp


Green chilies-4 slit(optional)
Curry leaves-3 sprigs
Salt to taste
Cilantro for Garnish

OIL- for  frying
Salt to taste

Marinade for the chicken

Juice of 1 Lime
Salt to taste
Turmeric Powder-1/2tsp
Chili powder-1 tsp 
Coriander powder-1 tsp

Method

•  Clean the chicken,cut it into bite size pieces.
• Marinate the cut up Chicken for 3-4 hours in the refrigerator with the above ingredients for marinade.

• In a wok add  approximately 3 tbs Olive Oil add the onions fry it till it browns followed with the ginger and garlic paste, fry till the raw smell goes.

• Add the pepper powder, garam masala,cumin and fennel powders, green chilies,curry leaves fry for a minute or so adding 2-3 tbs water ,you will see the oil separate on top now add the marinated chicken, salt to taste cover and  cook on medium flame for 20 -25 minutes.                        

• Then open the lid check for salt  and open cook till all the water evaporates and each piece of chicken is coated with the spice and dry.

• Garnish with Cilantro leaves and serve hot with Roti or Rice!

Quick and easy Meatball

Meatball

Ingredients

Minced Meat - 2 pounds

Onion - 1 minced fine

Ginger and garlic paste - 1 tbs

Cilantro leaves chopped 1/4 bunch

Mint leaves few sprigs(optional)

Green chillies- 2 minced fine

Tomato ketchup-2 tbs

Salt to taste

Fennel seed powder- 1 tsp

Pepper powder -1/2 tsp

 Turmeric powder -1/2 tsp

Chile powder- 1/4 tsp(optional)

Garam masala-1/2 tsp

Egg -1 

Oil -2 tsp

Preparing the meatball

The meatball  can be made with Turkey,Lamb or Chicken mince .

• Take a bowl put the minced meat  add all of the above ingredients one after the other, mix it together, form the mixture into equal sized balls.
•  Take a non stick pan pour 2 tsp oil to coat the pan and add the meat balls and brown them well .
• Close the lid and cook for an additional 10 minutes on low flame ,open cook till all the water evaporates and meatballs are well coated with the spice.
• Meatballs are ready to be served with some rice pilaf or with some pita bread or can be added in pasta too!

Shrimp Pulav

Ingredients
..................
2 lbs Shrimp
Oil- 4-5 tbs
2 inch Ginger 
8 cloves Garlic 
3 Onions thinly sliced
2 tsp Cumin seeds
8 green Chillies
2 tsp Coriander powder
1/2 tsp Turmeric powder

Coconut Fresh or frozen - 4 tbs
10 Cashew nuts
1 Lime
  
 For Tempering the rice

2 Cinnamon stick
4 Cloves
4 Cardamom
2 Bay leaves



Other Ingredients

4 cups Basmati rice
6 cups water
1 bunch Cilantro leaves
1/2 bunch Mint Leaves

1/4 cup Milk
Orange Food coloring (optional)

Salt to taste

Method 

Step 1

Grind the  ginger, garlic, onions,cumin seeds,green chillies ,coriander and turmeric  powders to a fine paste.

Pour  2 tbs Oil in a pan  add the ground masala fry till the raw smell goes .


In another non stick pan add 2 tbs oil add the sliced onion and fry till transparent, add the washed and deveined shrimp cook for a few minutes till the color changes add salt,yogurt,cilantro and mint leaves. 
Now add the shrimp to the ground masala , cover cook for 15 to 20 min.

Step 3
Grind coconut,cashews and lime juice add to the curry.Check for salt.

Partially cook the rice in a rice cooker with cinnamon,cardamom and cloves and add the curry  to the rice spread in an aluminum  tray mix food coloring with milk sprinkle on top,add the ghee.
Bake  in the over for another 15 minutes...at 350 degree  F  

Garnish with fried onions on top!!

Mattar Paneer Butter Masala

                  Ingredients

                              Fried Paneer - 16 oz(approx 2 packets)

Peas - 1 cup Frozen

Heavy whipping Cream-1/2 cup

Butter -1/2 stick

Tomato Paste-2 tbs

Dry methi leaves- 1 tsp

 Onions- 2 Medium size chopped

Tomatoes-3 Tomatoes diced

Green Chillie-2

Ginger-1 inch

Garlic -6 cloves

Coriander leaves - 1/4 cup

Cashew nut -1/4 cup (optional)

Oil to fry 

Cumin powder-1 tsp

Garam masala -Fresh 1/2 tsp

Turmeric-1/2 tsp

1/2 tsp Chillie powder 

1/2 tsp Brown Sugar

Salt to taste

Method
Step 1
In a non stick pan  add 2 tbs Oil saute the onions,tomatoes,chillies,ginger,garlic and cashews add one after the other fry till they become mushy and the raw smell goes,add the cilantro leaves let it cool at room temperature, blend it in a mixer till smooth.

Step 2
In the same wok or pan add 1/2 stick butter add the blended mixture to it and cook on low flame, add all the powders the cumin,turmeric,garam masala,2 tbs tomato paste and the methi leaves let it slow cook for about 3-5 minutes.

Step 3
Add the peas ,brown sugar check for salt and cook for another 10 minutes till the peas have cooked now add the fried paneer to it simmer for another 3-5 minutes till u see the butter/oil separate .Now add the whipping cream ,check for spice, salt .

garnish with some whipping cream and cilantro leaves.

 Mattar Paneer is ready to eat with naan ,chappathi or rice. 

Chicken Manchurian Dry Fry

                                                     Ingredients

                                                 For the marinade you will need

                                                       Chicken - 4 pounds

                                                    Ginger and Garlic paste

                                                          Eggs-2

                                                  Corn Flour -2 tbs

                                                  Rice flour-2 tbs

                                              Tomato ketch up- 2 tbs

                                                 Chili Powder-2 tsp

                                                 White Pepper Powder-1 tsp

                                                  Salt to taste

                                                      water -1/4 cup (approx)

                                                 Oil to Deep fry

                                                 For the sauce

                                            2-4 green chilies slit into 2                                     

                                          Ginger- 2 inch minced

                                          Garlic- 8 pods minced

                                            onions minced fine-2

                                            Soy Sauce- 2 tbs

                                              Maggie Chili sauce -1/4 cup

                                             Vinegar-1 tsp

                                               Sugar -1 tsp

                                        1 Bell pepper - cubed

                                        1 Bunch Spring Onions-chopped fine

                                               Cilantro leaves for Garnish

Method
Marinate the chicken with the ingredients listed above , Heat oil in a wok to deep fry the marinated chicken pieces,remove from oil and drain on a paper towel.In the remaining oil add the onions followed by ginger,garlic and chili saute for a few minutes and add the vinegar,soy sauce,sugar and some chili sauce boil for a few minutes and toss the deep fried chicken,bell pepper and the garnish and toss so that the sauce evenly coats the chicken pieces.Serve hot with Chinese fried rice or with Chinese noodles.

Coconut Mango Shrimp Curry

COCONUT MANGO SHRIMP CURRY

Ingredients:

1 lb Uncooked Small Shrimp – Peeled and  deveined 

1 Can Coconut Milk adjust according to your taste 

2 Onion – Thinly sliced or a handful of shallots

2 Tbsp Ginger+Garlic Paste or minced fine 

3-4 Green Chilies slit 

2 Tbsp of coconut oil

Handful curry leaves 

1 ripe mango cubed 

Other Spices

...................

1  Tsp Turmeric Powder

1 Tsp Pepper Powder

1 tsp Chili Powder

Salt to taste 

Method

.............

To a medium frying pan add coconut oil fry the onions till translucent add the minced ginger and garlic and curry leaves first add the spice powders and let it cook followed by the shrimp sauté for a few minutes then add the ripened mango.

Now add coconut milk,green chilies to the above sauté,

let it simmer on medium flame for 3-4 min.

Do not let the curry boil .Garnish with Cilantro leaves!!

Yummy Mango shrimp curry...is ready to be served  with some hot white rice or parathas!