Chicken Masala

Chicken Masala.jpg

Ingredients:

  • Chicken – 1/2 kg
  • Potato – 2 big
  • Onion – 2 big
  • Ginger-garlic-green chilly paste – 1 tbsp
  • Tomato – 1 medium
  • Turmeric powder – 1 tsp
  • Red chilly powder – 1/2 tsp
  • Cumin powder – 1/2 tsp
  • Coriander powder – 1 tsp
  • Garam masala – 1 tsp
  • Coriander leaves – 1 tbsp chopped
  • Lemon – 1/2
  • Pepper powder – 1/2 tsp
  • Tej patta – 2 no.s
  • Oil –  2 tbsp
  • Salt – As per taste

Recipe:

In a bowl, take chicken, salt,turmeric powder 1/2 tsp, pepper powder, lemon juice and mix well. Keep it in freeze for marination for 1/2 hour.

Cut potato into cubes. Chop the onion, tomato finely.In a pan heat oil. Add a pinch of salt and turmeric powder.  Fry the potato cubes till golden brown colour. Remove the cubes and keep aside. In the same pan, add little more oil. Add tej patta. Now add chopped onion and fry till translucent. Add ginger-garlic-chilly paste and saute till rawness of the masala goes off. Now add chopped tomato, salt, turmeric powder, red chilly powder, cumin powder, coriander powder and cook till tomato becomes soft. Now add marinated chicken into the pan and mix properly. Cook for 5 minutes. Now add the fried potato cubes into it, mix well and cook in medium flame till the chicken is done.Switch off the flame.

Sprinkle chopped coriander leaves and garam masala above the curry and cover for some time. Serve hot with steamed rice or pulao or roti.

Note: If you want gravy, add water of your desired quantity after adding potatos.

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Muga panasa dalma (Jack fruit with moong dal)

IMG_20170423_122334.jpgIngredients:

  • Moong dal – 1/2 cup
  • Potato – 1 medium
  • Brinjal – 1 big
  • Pumpkin – 1 small piece
  • Raw banana – 1 medium
  • Drumstick – 2
  • Raw Jack fruit – 1/2 (small one)
  • Onion – 1 big
  • Ginger-garlic-green chilli paste – 1 tbsp
  • Tomato – 1 big
  • Garam masala – 1 tsp
  • Turmeric powder – 1/2 tsp
  • Oil – 1 tbsp
  • Red chilli powder – 1/2 tsp
  • Salt – As per taste
  • Coriander leaves – 1 tbsp chopped
  • Cumin-chilli powder –  1 tsp

Recipe :

Dry roast the moong dal. Wash thoroughly and keep aside. Cut all the vegetables into small cubes. Chop the onion,tomato.

In a pressure cooker, heat oil. Add chopped onion and fry till it becomes translucent. Add ginger-garlic-green chilli paste and fry till rawness of the masala goes off. Add chopped tomato, salt, chilli powder, turmeric powder and saute till tomato becomes soft. Add moong dal, all the cut vegetables and mix properly. Add 2 cups of water and pressure cook up to one whistle. When the gas goes off the pressure cooker, open the lid. Sprinkle garam masala powder, chopped coriander leaves, cumin-chilli powder and serve hot with steamed rice or roti.

Note: you can add any other vegetables of your choice.

Papdi chaat

Papdi ChaatIMG_20170318_225515Ingredients:

For Papdi:

  • Maida – 1 cup
  • Oil – 1 tsp (for khasta)
  • Salt – 1/2 tsp
  • Onion seeds – 1/2 tsp
  • Oil – For frying

For Stuffing:

  • Boiled potato – 1 medium
  • Onion – 1 small
  • Green chilly – 1
  • Coriander leaves – 1 tsp chopped
  • Red chilly powder – 1/2 tsp
  • Garam masala – 1/2 tsp
  • Salt – As per taste

For Garnishing:

  • Red tamarind chutney
  • Green chutney
  • Fine sev
  • Pea nuts (fried)

Recipe:

For papdi:

In a bowl, take maida. Add salt, oil, onion seeds to it and mix properly. Add little by little water into it and make a stiff dough. Keep it covered by a damp cloth for some time. Then roll puris out of it. Cut small rounds from the puri using cookie cutter. Make small holes using a fork on the small puris so that it will not puff up while frying. Now fry these papdis in oil in medium flame  till golden brown colour.

For stuffing:

Boil and peel the potato. Mash it properly. Add salt, chopped onion, chopped green chilly, garam masala, red chilly powder and chopped coriander leaves and mix.

In a plate, spread fried papdis. Make small portions of the stuffing and put above the papdi. Using a spoon, add red chutney, green chutney, fine sev and fried peanuts above the stuffing. Serve immediately.

Note: While frying papdi, fry in medium flame to make papdi more crispier.