Chicken Fry



Chicken fry


Ingredients:
Chicken                                500 gms
Oil                                        3 table spoons
Ginger garlic paste                 2 tsp
Saffron                                 ½ tsp
Red chillie powder                 2 tsp
Curd                                     100 gms
Garam masala powder            2 tsp
Karyapak                              2-3 stalks
Coriander leaves                    4 stalks
Green chillies                         3-4
Method:
Wash the chicken well and marinate with ginger garlic paste, saffron, red chillie powder, curd and garam masala powder for about 2 hours.

Take a pan or kadai, heat the oil and add in karyapak leaves, slit green chillies and add the chicken marinate and fry well add very little water and allow it to cook for about 10-12 minutes on medium flame.  Open the lid, keep on high flame and fry it well till it is completely dry.  Garnish with chopped coriander leaves.

Tomato Chutney



Ingredients:

Tomatoes                               6 -8 

Oil                                         3-4 table spoons

Onion                                    1 big or 2 small
Egg(Boiled)                            4

Ginger garlic paste                   2 tsp

Saffron                                   ½ tsp

Green chillies                          2-3 slit

Red chillie powder                   2 tsp

Jeera powder                          1 tsp

Salt                                        2 tsp or as per taste

Coriander leaves                     4-5 stalks


Method:

Wash and cut the tomatoes into small pieces( Use soft tomatoes) and keep aside.  Take a dish, heat the oil and add the finely chopped onions, fry till golden brown, add the saffron, green chillies, ginger garlic paste, red chillie powder, jeera powder and fry it well, now add the chopped tomatoes and continue frying, add the salt.  Now add a cup of water and allow it to cook on high flame, when it is boiling turn it to sim and allow it to cook for about 15 minutes.  Check the consistency, add the chopped coriander leaves,  smash the tomatoes as ur stirring till dry or semi dry according to your taste.Add the boiled eggs to the gravy/curry.

It can be served with hot rice, or side dish with dal or with rotis.

Leafy vegetables fry/Sabji


Leafy vegetables fry/Sabji:


Spinach                        2-3 bunches
Oil                               1 table spoon
Onion                          1
Whole red chillie          2-3
Garlic pods                  4-5 (crushed)
Saffron                         ¼ tsp
Salt as per taste
For seasoning:
Rye (mustard), one tsp of all the dals (urad,channa,tur,moong)
Method:
Wash and cut the spinach leaves and keep aside.
Take a kadai, heat the oil and add the mustard seeds and allow it to splutter, add the dhals and fry till light brown, break up the red chillies into two and add it, then add the largely chopped onion and garlic pods and fry it well then add the chopped spinach and salt and fry it well and cover and allow to cook for about 10 minutes on sim.  Open and fry it on high flame till totally dry.

It can be served as a side dish with dal & rice and also with roti.

Sooji/ Bombay rava Sweet


Sooji/ Bombay rava Sweet:


Sooji                            2 cups
Sugar                           1 cup
Milk                             1 cup
Raisins, cashew           10-12
Ghee                            2 table spoons
Cardamom                  ½ tsp powder

Method:
Take a pan, add the ghee when the ghee is hot add the raisins and cashew and fry it lightly, add the sooji and fry till light brown then add the sugar and fry well add the milk and a little water and keep stirring it till it is completely dry, add ½ tsp of cardamom powder and then remove from the stove. 





Caramel Custard


Caramel Custard


                       

Custard powder                      4 table spoons
Milk                                         ½ litre
Sugar                                       6 table spoons

Method:
Boil the milk, add the sugar and mix well while it is boiling add the custard powder (mixed in a small bowl with cold milk) continue stirring it so that there are no lumps till a think consistency.
In another bowl add a little sugar(about 4-5 tsp) and keep it on the stove, keep it moving round and round (with a clamp) till the sugar melts and becomes nice and dark brown, now pour the custard mixture into this bowl.  Allow it to cool and then place it in the fridge.  When it is chilled, you can overturn it onto a large plate so that the caramel is on the surface.  

Sweet Potato


Sweet Potato

Sweet potato               200 gms
Jaggery                        100  gms

Method:
Scrape the sweet potato and wash it well.  Take a dish place the sweet potatos (slit and cut into two) and add 2 cups of water and the crushed jaggery and cook on slow fire till the jaggery solution become thick and the sweet potato is cooked. It is a very simple, easy and healthy sweet.

Channa Dal (Bengal gram)Sweet:


Channa Dal  (Bengal gram)Sweet: 

Channa dal                              2 cups
Jaggery                                    200 gms
Ghee                                        2 table spoons
Cardamom                              2 tsp powder
Raisins & cashew                    10-12

Method:
Soak the dal for about 2 hours and pressure cook it , grate it and keep aside.
Crush the jaggery and keep aside.
Take a dish and add the ghee, when hot add the cardamom, raisins and cashew and fry till light brown, add the grated dal and the jaggery and keep stirring it till the mixture starts leaving  the sides.  Remove on to a greased plate, flatten it and cut into pieces.