Badami Chicken

Badami Chicken

Ingredients:

1. Chicken
2. Peanuts
3. Onion, garlic, ginger
4. Mustard seeds
5. Curry leaves
6. Green chilies, red dried chilies
7. Red chili powder
8. Tomato puree
9. Curd
10. Salt and sugar

Method:

1. Wash and pat dry the chicken and keep it aside.
2. Heat oil in the skillet and add mustard seeds, dried red chilies (wait till it splutter) and finely sliced onions.
3. Add garlic paste and ginger paste and sauté for some time.
4. Add curry leaves, chili powder and mix it well till it’s mushy.
5. Add the chicken and tomato puree and mix well for some mins till the oil leaves out.
6. Add the groundnut/peanut paste (peanuts, garlic, green chilies, salt and sugar mixed) and 2n half tbsp of curd, sprinkle some salt as per taste and mix well.
7. Cover the skillet and let it cook on medium flame till the chicken is tender and oil floats above the gravy.
8. Sprinkle chopped coriander and serve hot with plain rice or roti/paratha

Chicken Biryani (Low fat/without ghee/butter)

Ingredients:

1. Chicken

2. Ginger and garlic paste

3. Finely sliced onion and fried

4. Curd

5. Whole garam masala

6. Jaiyfhal and Jabetri

7. Basmati rice

8. Black pepper

9. Salt and sugar.

10. Biriyani Masala

11. Potato cubes

Process:

1. Boil water and add in bay leaf, cloves and cardomons , sugar and salt and add washed basmati rice. Boil the rice half done (half tender). Strain the rice along with the whole garam masala.

2. Cut chicken into medium size and add ginger garlic paste, black pepper, curd, salt , pinch of sugar, jaiyfhal and jabetri , handful of fried onion and pinch of biryani masala (optional).

3. Heat oil in a skillet and add in the chicken mixture and mix it together for some time and add the potato cubes. (half done)

4. Take a serving bowl and put rice evenly and then a layer of chicken gravy and again repeat the layer and also add on fried crispy onion and pinch of salt..

5. Preheat the oven at 400f and bake it for 40mins. Cover the serving bowl with a silver foil.

6. Serve hot with salad or curd.

Tips:

You can avoid the fried onion and add fresh raw onion paste along with the garlic ginger paste.

Biryani masala will enhance the aroma which can be used or avoided as per choice.

Oil usage is very less.

Chicken Keema Chop

Ingredients:

1. Chicken Keema

2. Onion, garlic, ginger capsicum, tomatoes finely chopped

3. Paprica, Black pepper, salt, lemon juice/vinegar

4. Biscuit powder and eggs

5. Potatoe boiled

6 Garam Masala powder

7. kishmish and suger taste wise

8. Green chillies

9. Tomatoe sauce

Process:

1. Wash and drain the keema/minced chicken and keep it aside.

2. Heat the oil and add garlic, onion, ginger, capsicum and kishmish (take off when it increases in size) saute for some mins.

3. Add the minced chicken and add garam masala powder and mix well.

4. Add paprica, black pepper, tomatoe sauce, few drops of lemon, chopped green chilies and add pinch of sugar n salt (taste wise)

5. Mix well and stir it till the curry is dry.

6. Mash the boiled potatoes and place the soft dough into your palm and shape it into a shell and place the keema curry mix into it and fold it into a semicircular ball.

7. Dip the keema potato coated balls into the bitten egg and roll it into a biscuit powder.

8. Heat oil in the skillet and fry the balls till golden brown and serve with any type of sauce n salad.

Salmon Lau Pata Paturi ( A folded pocket with bottle gourd leaves)

Ingredients:

1. Lau Pata (Bottle Gourd leaves)

2. Mustard seed paste

3. Mustard Oil

4. Salt

5. Fresh Cilantro

6. Lemon juice

7. Thread

8. Green chilies

Process:

1. Wash and pat dry the lau pata and keep it aside.

2. Wash and cut the salmon and pat dry it.

3. Add lemon juice, salt, mustard paste, mustard oil, cilantro and whole green chilies.

4. Marinate the fish for 3hrs for best result.

5. Apply little mustard oil on the leaves and place the marinated fish within the leaves and tie it with thread and place them in a baking tray and cover it with a lid.

6. Place the tray in convectional oven on 400f temp and keep it for 45mins and in between just turn on the sides.

7. Serve hot with plain rice.

Tips:

This dish can be prepared in pressure cooker also.

The mustard paste should be done fresh not readymade ones for the pure taste.

Liver Alu Lau curry (Mete Curry)

Ingredients:

1. Liver cubes

2. Potato cubes

3. Lau cubes

4. Red chili, turmeric, dhaniya, jeera/cumin powder and Mouri bata

5. Whole garam masala and powder also

6. Mustard oil

7. Dried red chili and bay leaf

8. Onion, garlic and ginger

Method:

1. Wash and cut liver into cubes and set aside.

2. Wash and cut lau and potato into cubes

3. Heat oil in the skillet and add bay leaf, whole garam masala and fry till the aroma comes out.

4. Add all the masalas, chopped onion, garlic, ginger and mouri bata and saute till it leaves out the oil.

5. Add diced potato and lau and mix well for some mins.

6. Add the liver cubes and mix well and place a lid for 5/6 mins.

7. Inspect the cubes and add water and salt as per taste and again set the lid for about 7/8mins till its tender.

8. Sprinkle garam masala powder and pour it into a serving dish.

9. Serve hot with paratha or plain rice.

Brinjal Chicken Keema

Ingredients:

1. Minced/ground/keema chicken

2. Oregano, Basil, Dried Parsley

3. Grated Mozzarella cheese

4. Onion, garlic, ginger chopped

5. Capsicum chopped

6. Maida

7. Butter and vegetable oil

8. Brinjals

9. Turmeric, chilli powder

10. Capsico Sauce, Tomato sauce

Process:

1. Cut the brinjals into round chunks and fry it just smeared with little salt and keep it aside.

2. Heat oil in the skillet and add chopped onion, garlic and ginger.

3. Add turmeric and chilli powder and mix well.

4. Add chicken keema (add lemon juice before) and mix well.

5. Add dried parsley, basil, oregano, tomato sauce, salt, little water and mix well till the keema is tender and cooked well and keep it aside.

6. Heat oil in the skillet and add chopped onion garlic and capsicum and fry it till its translucent.

7. Sprinkle 1tbsp of maida or flour and mix well and let it stick to the capsicum, onion and garlic pieces.

8. Add milk (cold) and stir continuously so that no lumps are formed.

9. Add pinch of black pepper, capsico sauce and mix well, turn off the flame when the white sauce starts to thicken.

10. Place the brinjals in a layer and then top it with the cooked keema and then pour in the white sauce (maida and milk sauce), top it with grated cheese and chopped parsley.

11. Heat it in the micro oven in high power mode for 2 mins.

12. Serve it hot with butter rice.

Sabudana Vada

Ingredients:

1. Sabudana/ Tapioca

2. Chopped onion.

3. Grated potaoe.

4. Chopped green chilies

5. Red chili powder

6. Lemon juice.

7. Roasted cumin and dhaniya powder

8. Salt

9. Maida/ Flour

Process:

1. Mix all the ingredients listed above and make it in a dough.

2. Make small balls and press on the palm.

3. Heat the oil and fry the flattened vada till golden brown.

4. Serve hot with any chutney or sauce.