Chicken Haryali

Non-Vegetarian Recipe

Serves: 4

Ingredients:

• Medium sized pieces (about 2 lbs) of chicken
• 2 medium onions chopped
• 1 cup each of fresh coriander and mint leaves chopped.
• 4 green chillies or ½ teaspoon red chilli powder.
• 2 teaspoons each of ginger, garlic pastes
• 1 teaspoons each of cumin and hot spice mix (garam masala) powders
• 4 teaspoons lemon juice
• 2 tablespoons oil
• Salt to taste Chopped coriander leaves for garnishing

Method:

1. Grind the coriander and mint leaves along with the chopped onions, green chillies or red chilli powder and lemon juice to make a green paste.
2. Heat oil in a heavy-bottomed pan on medium level for about 2 minutes.
3. Add the green paste and fry on medium level for about 5 minutes or till the paste is a pale green.
4. Add the ginger-garlic pastes, garam masala and cumin powders.
5. Fry again for a few seconds.
6. Add the chicken and sprinkle salt to taste.
7. Mix well.
8. Cover and cook on low heat for about 30 minutes or till the chicken is tenderized.
9. Garnish with finely chopped coriander.

Butter Chicken

Non-Vegetarian Recipe

Serves: 4

Ingredients:

For Marinating:

• 2 lbs of boneless chicken cut into pieces


• 1 tablespoon yoghurt


• 1 tablespoon lemon juice


• 1 teaspoon each of coriander, cumin and red pepper powders


• 1 onion chopped and made into a paste


• 2 teaspoons each of ginger, garlic pastes


• salt to taste

For the gravy:

• 2 cups tomato sauce


• 1 tablespoons butter


• 1 tablespoon fresh cream


• 4 tablespoon olive oil/ refined oil


• 1 teaspoon each of coriander, cumin, red pepper powder


• 2 teaspoons each of finely chopped ginger, garlic and salt to taste


• melted butter, fresh cream and finely chopped coriander leaves for garnishing

Method:

1. Mix well the ingredients for the marinade and rub into the chicken pieces.
2. Let it marinate for a few hours, overnight if possible for best results.
3. Heat 2 tablespoon of olive oil/ refined oil on medium level in a heavy-bottomed pan and put in the chicken along with the marinade.
4. Cover and cook for about 25 minute or till the chicken is fully cooked.
5. After the liquids have evaporated, stir fry the chicken for some time.
6. Heat 2 tablespoons of olive oil/ refined oil in a saucepan and add the red pepper powder, coriander and cumin.
7. Fry for a few seconds.
8. Add the tomato sauce, salt and cook uncovered on medium level for about 7 minutes till the puree thickens and the oil separates.
9. Stir in the beaten cream and reduce the heat to low.
10. Add the chicken to the simmering gravy.
11. Sprinkle salt to taste if needed.
12. Mix well.
13. Cover and simmer on low heat for about 10 minutes or till the curry is thoroughly heated through.
14. Just before serving pour melted butter over the curry. Garnish with a swirl of fresh cream and finely chopped coriander leaves.

Malai Kofta

Vegetarian Recipe

Serves: 4

Ingredients:

For the Kofta:

• 2 ½ lb. potatoes
• 2 heaped tablespoons of crumbled paneer
• 8-10 cashew nuts chopped
• 1 tablespoon raisins
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp red-pepper powder
• 1 cup Green Peas
• 1 tablespoon heavy cream
• 2 tsp corn starch
• Salt to Taste
• Oil for frying the koftas

For the gravy:

• 3 medium onions ground to paste
• 1 tsp ginger garlic paste
• 2 cup tomato sauce
• 1 tsp red-pepper powder
• 1/2 tsp garam masala powder
• 1 tsp dhania (coriander) powder
• 1 tsp cumin powder
• 1 tbsp ground peanuts/cashew nuts

Method:

1. Bake potatoes.
2. Peel, mash and add salt & corn starch.
3. Keep aside.
4. Mix all the other ingredients for the koftas into a paste.
5. Make rounds of the potato dough and place a little of the prepared mixture in the center of each round.
6. Seal the edges and shape into stuffed rounds.
7. Deep fry each kofta till golden brown.
8. Drain and keep aside.
9. Blend together the onions, ginger, garlic and fry in 3 tbsp of oil till brown and the oil begins to separate.
10. Add tomato sauce and the masala powders.
11. Add Cashew paste and heavy cream.
12. The gravy will begin to thicken.
13. Mix in some water if necessary.
14. When the gravy comes to a boil, add the koftas.
15. Heat through and serve.
16. The koftas should be put in just before eating the dish or else they will turn soggy.

Alu Phali

Vegetarian Recipe

Serves : 4

Ingredients:

• 300 gms green beans, with its tail cut off
• 1 large potato, peeled
• 1tsp chopped ginger
• 1/4 tsp cumin seeds
• 2 tsp oil
• 1/4 tsp turmeric powder
• 1/2 tsp ground cumin
• 1 tsp coriander
• Salt to taste
• 1/2 tsp Red pepper

Preparation:

1. Cut the green beans into slices.

2. Cut the potato into cubes.

3. Heat oil add cumin seeds, when they start popping add turmeric, ground cumin, coriander, salt, red pepper.

4. Add green beans, potatoes and cook over medium heat for 15 min or untill the potaoes are well done.

Bhindi Ki Sabzi

Vegetarian Recipe

Serves: 4

Ingredients:

• 300 grams (about 12 oz.) okra cut into small (1/4") pieces



• 1 medium onions sliced finely



• 2 tablespoons oil



• 1 tsp Cumin Seeds



• 1 tsp each of red chili, coriander and cumin powders



• ½ tsp each of turmeric powder and Mango powder



• 1 tsp lemon juice and salt to taste

Method:

1. Heat oil in a pan for about 2 minutes.
2. Add cumin seeds, onions and stir fry for about 4 minutes or till they are very lightly browned. Add red chili powder, turmeric powder, coriander powder, cumin powder and mango powder. Fry again for a few seconds.
3. Add okra.
4. Add lemon and sprinkle salt to taste. Mix well.
5. Cover and cook on low heat till the okra is cooked but firm.

Chicken Achari

Serves: 4

Ingredients:

• 8 medium sized pieces (about 800 grams) of chicken
• ½ teaspoons each of fenugreek seeds(methi), cumin seeds and turmeric powder
• 2 tablespoons each of ginger and garlic pastes
• 1 teaspoon each of mustard, fennel(saunf) and onion seeds(kalonji)
• 1 teaspoons red chilli powder
• 2 large onions cut into cubes
• 1 cups tomato sauce
• 1 cup chopped tomato
• 1 tablespoon lemon juice
• ½ cup water
• 2 tablespoon vegetable oil
• salt to taste
• finely chopped coriander leaves for garnishing
  
  
  Procedure:
  
  1. Heat oil and add the mustard, fennel, fenugreek, cumin, onion seeds and fry for a few seconds.
  2. Add the onions and fry on high level for a few seconds till the onions are well coated with oil and are still crunchy (neither fried nor soft). Transfer to a bowl, leaving the oil in the pan.
  3. To the same pan, add the ginger-garlic paste, turmeric, red chili powder and sauté for a few seconds.
  4. Add the chicken pieces and fry on high level for about 2 minutes or till the chicken is a little white in color.
  5. Cover and cook on low level for about 20 minutes or till the water evaporate, oil separates from the sides of the pan and the chicken is well cooked.
  6. Add the tomato sauce, chopped tomatoes and fry on high level for a few seconds.
  7. Now add the fried onion mix and sprinkle salt to taste.
  8. Mix well. Sauté on high level for about 2 minutes. Stir in the lemon juice.
  
  Garnish with finely chopped coriander leaves.

Sambhar

Ingredients:

• 1 large onion, chopped finely
• 1 cup toor dal
• 2 medium tomato, chopped
• 2 tsp sambhar powder
• 1/4 cup thick juice of tamarind
• 1 tsp mustard seeds
• 1 sprig curry leaves
• 1 tablespoon Olive Oil
• A pinch of hing (asoefetida)
• Salt to taste

Method:

1. Pressure cook the dal till it gets soft and mushy. Set aside.

2. Heat oil, add mustard seeds, curry leaves and asoeftida along with onions. Fry till golden brown.

3. Add tomatoes and fry for 3 minutes.

4. Add the sambhar powder fry for 30 seconds.

5. Add dal, tamarind juice and salt to taste.

6. Bring to a boil on a low flame. Eat hot with idli, dosa or plain white rice.