Ingredient

 Chicken- 1 lb drumsticks, thighs, breast pieces

 Plain yogurt – 1 small carton

 Onions – 2 medium very nicely  chopped

 Vegetable oil – 4 tbl

 Cloves – 2

mustard seed – 1/2 tsp

 Cardamom – 2 pods

cumin powder – 1/2 tsp

 Garam Masala – 1 tsp

 Chili Powder – 1 tsp

ginger – 1/2 piece

 Garlic – 4 cloves

Coriander seeds – 1/3 tsp

Salt – to taste

freshly ground pepper – 1/2 tsp

Method

1. Remove fat from the chicken and then salt and pepper it. Sprinkle with chili powder. Add yogurt and mix well until the chicken is covered liberally with yogurt. Use your hands. Set aside for 1 hour before cooking. If kept in the refrigerator, set aside for at least 4 hours.

2. Heat oil in a large heavy pan. When oil is hot, add mustard seeds, if you are using them. Add cloves, cardamom, and coriander seeds and fry for 30 seconds.

3. Add the onion and fry for two minutes until the onion beings to turn brown. Lower heat to medium.

4. Add the ginger and garlic paste and fry for 4-6 minutes.

5. Add mustard powder, if using it, add Garam Masala, and add cumin powder.

6. Brush excess yogurt to the chicken and put it in a large pot. Add ingredients from the frying pan. Cook uncovered over high heat for 4 minutes.

7. Reduce heat to low and cover. Cook for 25 minutes or until the chicken

is tender, stirring every 5 minutes.

 

 

 Ingredient

 Cauliflower – 1 large

 potatoes   – 3 Medium sized

onion  – 1/2 large sliced

 Mustard seeds – 1 teaspoon

 Cardamom – 2 or 3 pods

 Coriander – 1 teaspoon

Cumin seeds – 1 teaspoon

turmeric – 1/2 teaspoon

 Bayleaf – 1

 Cloves  – 3

Vegetable Oil – 3 tablespoons

Method

1. Start boiling the potatoes in a saucepan. Let them boil for at least 15 minutes. After they are done, turn the heat and let them stand in the water

2. Cut the cauliower into small bite sized pieces (roughly 1″ cubes),

throwing away most of the stem pieces. Wash and drain in a collander.

3. While the potatoes are cooking, heat the oil in a wide skillet until it

is very hot. Add the mustard seeds and wait until they start popping.

Add bay leaves, cardamom and cloves.

4. Mix around for a while and then add onions. Wait until the onion starts

to turn before adding the rest of the spices (except for turmeric).

5. Put the cauliower in the skillet and fry in the oil and spices for 2

minutes. While the cauliower is frying, cut up the potatoes into bite

sized pieces and add to the skillet. Add turmeric and stir.

6. Continue stirring the vegetables under medium heat for another couple of minutes and add 1/2 cup of water and reduce to low. cover skillet and let cook for 5 minutes.

7. Check tenderness of vegetables. If they are still too hard, add another 1/4 cup of water and cover again for 5 minutes.

8. Salt to taste and serve.

 

 Dahi Vada (Savory Balls in Yogurt)

Ingredient

URAD DAL – 1/2 CUP

MOONG DAL – 1/2 CUP

CURD          –  1 CUP

Spice to taste (cumin and paprika)

Oil for frying

MILK – 1/4 CUP

Method

1. Clean dal, wash and soak in water for 4 hours.

2. Blend in blender at medium speed using the minimum amount of water

required to keep paste moving freely.

3. Add salt and start heating oil.

4. Drop spoonfuls of batter in the hot oil using a large tablespoon. Fry

until golden brown.

 

ALLEPY FISH CURRY

Ingredient-

Basa fish cube – 6 no.

Mustard seeds- 5 gm

Curry leaves- 5gm

Ginger julienne-5 gm

Green chilly julienne-5gm

Shallots julienne- 5gm

Raw mango cube- 20 gm

Coconut fresh- 50 gm

Coconut milk powder- 40 gm

Turmeric powder- 5 gm

Chilly powder- 10 gm

Coconut oil- 15 ml

Procedure-

1. Put cocont oil in pan. Add mustard seed in it . when it crackle add curry leaves in it. Then add onion slice in it. Sauté for while then add ginger and green chilly julienne in it.
2. Cook it till fish is well cooked. serve the dish with steam rice.
3. Then add raw mango in it. Then sauté for while then add fresh coconut and coconut milk powder pest in it. Then cook for while then add fish in it

Ingredients-
Paneer slice- 5 no.
Amul cheese- 20 gm
Capsicum – 10 gm
Carrot – 15 gm
Green peas- 10 gm
Boiled potato- 20 gm
Chop coriander – 10 gm
Whole jeera- 5gm
French bean- 10 gm
Oil- to fry
Salt – to taste
Bread crumb- 30 gm
Corn flour- 15 gm
Refined flour- 15 gm
Turmeric- 5gm
FOR CHUTNY-
Tomato boiled- 5 no.
Punchpuran tadka- 10 gm
Sugar – 15 gm
Red chilly powder- 15 gm

PROCEDURE-
1)-Stuffing for paneer-
1. Take oil in a pan. Put some jeera when it crackle add beans,carrot, green peas and capsicum. Sauté till vegetable get cooked.
2. Cool the above mixture. Then add boiled poatato , cheese and cooriender in it.
2) stuffed this above mixture in the paneer.
3) Make batter of cornflour and refined flour. Put some jeera and turmeric in it.
4) Deep stuffed paneer in this batter and rolled it in bread crumb. And fry it in oil.
FOR CHUTNY-
1. Boiled tomato and crush it .
2. Take oil in pan and add puchapuran tadka in it. When it crackle add crushed tomato in it. Then add chilly powder and sugar in it. Cook for while and serve with paneer.