Spicey Chicken Gravy

 
 Today I am posting the very first chicken recipe on my blog. Its a traditional way of cooking chicken in my family and whenever there is a family gathering this chicken dish is always prepared and is liked by all.

Ingredients :-

Chicken - 1/2 kg
Turmeric powder and salt - to coat the chicken
Onions - 4 medium size
Garlic - 1 whole
Ginger - 1 1/2 inch
Cumin seeds - 4 tbsp
Pepper corns -1 tsp
Cloves - 5
Black Cardamom - 1
Green Cardamom - 2-3
Cinnamon -  1 inch
Mace (javitri) - 1 tsp crushed
Nutmeg - 1/4 tsp crushed
Caraway seed (saahjeera) - 1/4 tsp
Coriander powder - 1 tsp
Red chilli powder - 1 tsp
Bay leaf - 3
Garam masala powder - 1/2 tsp
Oil - 6 tbsp + frying
Salt - to taste
Hot water - 1 1/2 cup

 Method :-

Clean the chicken, sprinkle a pinch of turmeric powder and 1/2 tsp of salt and mix it with your hands nicely.
Take a deep frying pan and fry the chickens until its brown on both the sides, keep it aside.
Take a tawa roast all the dry ingrdients a bit, and grind it in a grinder to a fine powder and now add the garlic and ginger and little water and grind it again to make a smooth paste.
Slice the onions thinly, heat a pan and put oil in it. Put the bay leaf and
 the onions and fry. When the onions have turned to a brown shade put the ground paste, coriander and the red chilli powder into it and fry it on a low flame for 15 minutes, stirring it at intervals and adding little water if necessary. Now add the chicken and mix it in the masala, keep frying and sprinkling bit of water until the oil separates and the masala has taken a beautiful dark brown colour.
 Add the garam masala and water and cover it and cook until the chicken is done. Serve it hot with rice or rotis.

Paneer Bhurji with mushroom n capsicum

 

 Ingredients :-

 Paneer - 250 g
Onions chopped - 2 medium size
Tomato chopped - 1 large
Mushrooms - 4-5 large
Capsicum - 1
Ginger-Garlic minced - 1 tsp each
Green chillies minced - 2
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Red chilli powder - 1/2 tsp
Pepper powder - 1/2 tsp
Cream - 3 tbsp
Salt - to taste
Oil - 3 tbsp
Butter - 1 tbsp
Coriander leaves chopped - 2 tbsp

Method :-

Clean the mushrooms and slice them.Take a shallow frying pan and put the butter and the mushrooms in it and saute it on a low heat until the water evaporates Heat oil in another frying pan and toss the onions in it. Fry until its transparent, add the ginger garlic paste, and all the dry ingredients with the salt and saute it for a minute. Mix the tomato and capsicum and cover for few minutes until both are tender. Now add the mushrooms (save some slices for garnishing) and crumble the paneer and mix it as well. Cook it on a low heat for 5 minutes, add the cream in it nicely. Garnish it with coriander leaves and mushroom slices. Serve it hot with rotis or parathas. It also makes a good sandwich spread.

Aamras

 Ingredients -

Mangoes ripe (fleshy) - 4
Milk full cream  -  1/2 cup
Sugar - 2 tbsp (could be increased depending on
 the sourness of the mangoes)
Green cardamom powder - 1/2 tsp
Saffron strands (Kesar) - 2-3 ( optional)

 Method -

1. Wash the mangoes and peel it, cut the fruit in small pieces. 
2. Blend it with the milk, sugar, cardamom and the saffron strand to make a smooth and thick paste.
3. Chill before serving it.
4.  You can serve it with fried nuts, cream or indulge in topping it with chocolate syrup and choco chips, though in Gujarat and Maharashtra it is served with hot puris or chapatis in breakfast or lunch.
5. It is always taken as a dessert in my family, and when I make it there is no limit to how much it can be eaten.

Hot N Spicy Vermicelli

 Hi friends, you must have eaten a sweet vermicelli many times as a dessert but this spicy one is I'm sure going to be yours as well as your kids favourite. I have made this dish through the years and through postings on several occasions on many snack party and on birthday's and it never went unnoticed.....uneaten.

 Ingredients -

Vermicelli - 250 g
Onions thinly sliced - 2 medium size
Green chillies minced - 2
Tomatoes chopped - 2 small
Tomato sauce - 2 tbsp
Green peas boiled - 1/2 cup
French beans finely chopped - 2 tbsp
Capsicum cut in small stripes - 1 whole
Carrot chopped - 1 small
Ginger minced - 1 tsp
Green chillies minced -2
Coriander - a bunch
Cumin powder - 1/2 tsp
Coriander powder - 1/2 tsp
Red chilli powder - 1/2 tsp
pepper powder - 1/2 tsp
Salt - to taste + 1/2 tsp
Oil - 5 tbsp + 2 tbsp

Method -

1.  Take a heavy frying pan and roast the vermicelli until its 
     golden brown in colour.
 2.  Boil 3 cups of water in a pan and put 1 tbsp of oil and
     1/2 tsp of salt in it, put the vermicelli into it and boil until 
     its cooked al dente. Remove it from heat and strain and 
     run cold water through it. Put the remaining 1 tbsp of oil 
     so it doesn't stick, keep it aside.
3.  Heat a deep pan and put the oil, toss the sliced onions 
    and fry it to a light brown colour. Put all the dry ingredients 
    with the ginger-green chilli paste, salt and  tomatoes, stir a
   bit and add the carrot, capsicum, beans, peas and cook until 
   its tender but still crisp, add the boiled vermicelli and tomato            sauce, mix it well, let it simmer for 5 minutes on a low heat 
   and garnish it with chopped coriander and serve it hot with
   sauce or chutney.