Curry Pepper Chicken

Ingredients

• Chicken
• Onion
• Ginger
• Garlic
• Tomatoes
• Coconut
• Chilly Powder
• Turmeric
• Fennel seeds (sauf)
• Curry leaves (kadipatta)
• Crushed pepper

Method

• Heat Oil and add onion and saute until transparent
• Add ginger garlic paste, tomatos, coconut, chilly powder and turmeric. 
• Mix well and cook for about 2 minutes
• Make a paste of the above ingredients
• In oil add fennel seeds, curry leaves & Chicken and mix well
• Add salt and chrushed pepper
• Add the paste we made earlier and mix well
• Let the chicken cook for 15-20 mins mixing it once in a while
• Once done add some more crushed pepper
• Garnish it with coriander

Chicken/Veg Korma

Ingredients

• Vegetables
• Potato
• Cauliflower
• Bell Peppers
• Green Beans
• Potato
• Carrot
• Paneer Cubes
  
  
• Non veggies can use Chicken instead of Vegetables
  
  
• Other Common Ingrediants
• Onion
• Cashew
• Tomatoo Puree
• Finely chopped ginger and garlic
• Garam Masala
• Turmeric
• Red Chilli Powder
• Fenugreek Leaves
• Cumin Seeds
• Oil
• Salt to taste

Method

• Preparing the Masala
• Heat oil in a pan and add Cumin seeds
• Add 2-3 onions and cook the onion until its translucent
• Add chopped ginger, garlic and some cashew
• Cool down the mixture and grind it in a mixer by adding some water
• Cooking the vegetable/Chicken
• Heat oil and add vegetables (add paneer at the end)/Chicken to it and saute it
• Add the masala (made above), raisins, fenugreek leaves and tomato puree cook for a minute or two
• Now add garam masala, turmeric, red chilli powder and salt and let the vegetables/Chicken cook well.

You are ready to server the delicious Chicken/vegetable Korma. Enjoy!!!

Chicken Chettinad

Ingredients

• Chicken
• Cinnamon stick
• Green cardamom
• Cloves
• Dry red chillies
• Cumin seeds
• Fennel seeds
• Coriander seeds
• Poppy seeds
• Shredded Coconut
• Onion
• Ginger
• Garlic
• Turmeric
• Curry leaves
• Red Chilly Powder
• Tomatoes
• Fresh lime
• Salt to taste
• Oil

Method

• In frying pan dry roast cinnamon stick, Green cardamom, cloves, dry red chillies, Cumin seeds, Fennel seeds, coriander seeds, Poppy seeds
• Once all the above ingredients are roasted add shredded coconut and keep roasting until the coconut is dehydrated
• Cool down the masala and grind it adding a little water to make a paste
• Heat oil in a pan and add 1 large onion and fry it until it turns brown
• Add finely chopped ginger, garlic, turmeric and some curry leaves
• Cook it for a couple of minutes and then add the paste and red chilli powder and cook this for another couple of minutes
• Now add 2 tomatoes chopped and keep stiring until it is cooked
• Now add chicken and mix well
• Cook it on medium heat for 5 minutes
• Add some salt, fresh lime and add some water until the chicken is tender

Serve with Roti/Rice

Paneer Bread Roll

Ingredients

• Crumbled paneer 
• Small onion chopped fine
• Red chilli powder 
• Cumin / jeera powder
• Garam masala 
• Ginger garlic paste 
• Coriander chopped fine 
• Tomato sauce 
• Slices of bread 
• Butter 
• Salt

Method

• Place the crumbled panner in a nice bowl.
• Add the red chilli powder, garam masala, salt, chopped coriander, chopped onion, and jeera & mix well
• Add Tomato Sauce/Ketchup and ginger garlic paste and mix well
• Remove the crusts from your bread
• Roll out each slice as thin as you can.
• Place about 1 tsp or so of filling on one end of the rolled out bread slice
• Gently roll in from one end, making sure that the filling stays well within the first turn of the roll. 
• Now, butter up the rolls well on all sides
• Lightly roast in a pan until all sides are browned.

Serve with Sauce/Ketchup

Stuffed Mushroom

Ingredients

• Button Mushrooms cups for filling
• Fresh Bread crumb
• Parsley
• Cheese
• Garlic
• Ginger
• Salt
• Pepper
• Oil

Method

• Mix Bread crumb, Parsley, Cheese, chopped Ginger, Chopped Garlic, Salt & Pepper
• Add some oil to the above mixture
• Fill the Mushrooms with the above mixture
• Preheat oven to 350-400 degrees
• Spray some oil on the pan and place the filled mushroom 
• Bake for around 15-20 mins

Serve hot with Sauce

Deep Fried Mushroom

Ingredients

• Mushroom
• 1/2 cup self raising flour/all purpose flour
• 1/3 cup corn starch
• 1 spoon Baking powder
• Salt
• Water
• Oil 

Method

• Mix the flour, corn starch, baking powder and salt
• Add a spoon of warm oil to the mixture
• Add water and make a consistent batter to cover the mushrooms
• Heat oil in a deep frying pan
• Dip the mushrooms in the batter and deep fry them.

Serve hot with Chilly Sauce

Musroom Parsley Brushetta

 Ingredients

• Mushroom
• French Loaf
• Onion
• Salt
• Pepper
• Parsley
• Oil 

Method

• In a tablespoon of oil add chopped onion saute it
• Add mushroom and mix welland then add salt and Pepper to taste
• Add parsley to the mixture
• Cut the bread into slices and toast it
• Spread the mixture on the toasted bread slices

If you want you can also add toppings like grated cheese/chlli flakes/oregano before serving

Chicken Pakoda

 Ingredients

• Chicken
• Gram Flour (Besan)
• Curd
• Jaljeera/chat masala
• Chicken masala
• Salt 

Method

• Take curd in a bowl and mix with Jaljeera or chat masala, chicken masala and salt
• Add chicken to the mixture and marinate it for 5-10mins
• Add gram flour and mix well so that it forms a coat over the chicken (if required add some water)
• Take chicken pieces from the mixture and deep fry them in oil

Serve hot with Sauce