Chicken Kuruma

Ingredients

Chicken (skinless) - 1/2 kg(1 lb)
Green Chillies - 4
Cashewnut - 6
Cardamom - 2
Clove - 2
Sesame seeds - 2 spoon
Fennel seeds - 2 spoon
Cinnamon sticks - 2 (small)
Small onions - 8
Garlic - 6 pieces
Ginger - 1 piece
Coriander powder - 1 spoon
Turmeric powder - 1 spoon
Salt - 2 spoon
Shredded Coconut - 4 spoon
Big onion - 1
Tomato - 2
Oil - 3 spoon
Ghee - 1 spoon
Lemon juice - 3 spoon or 1/2 lemon
Cilantro leaves - few

Directions

1. Clean the chicken, cut into pieces and wash it with water and some buttermilk.


2. Add 2 spoon curd, mix the chicken and keep it aside.


3. Heat ghee in a pan and fry gren chillies(cut into 2 halves), sesame seeds, fennel seeds, cardamom, cloves and cashew.


4. Take the above mixture add, small onions, garlic and ginger and grind it.


5. Take the shredded coconut and grind it separately.


6. Cut the big onions diagonally into thin slices and saute in pan with oil, cinnamon sticks.


7. Then add tomato and saute for few minutesAdd the chicken, turmeric powder and mix.


8. Add the ground masala and coriander powder and mix.


9. If more spice is needed, you can add 1/2 spoon chilli powder.


10. Add 2 cups water and cook it for 10 minutes


11. Then add the ground coconut and boil for 5 minutes.


12. Once the chicken is cooked add cilantro leaves and lemon juice and switch off the stove.
    

Chicken kuruma is ready to serve.

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Chana Masala

Ingredients:

1. 1 15 oz can of chickpeas (Garbanzo beans)


2. 3 tablespoons oil Pinch of asafetida (Hing)


3. 1 teaspoon cumin seeds


4. 1 tablespoon gram flour (Besan)


5. 1 large tomato


6. 1 teaspoon ginger paste


7. 1 teaspoon chopped green chilies


8. 2 teaspoons coriander powder


9. 1/2 teaspoon turmeric


10. 1/2 teaspoon red chilly powder


11. 1 teaspoon salt


12. 1/4 teaspoon garam masala


13. 1 teaspoon chopped cilantro (Green coriander)


14. Thinly sliced tomatoes to garnish

Directions:

1. Drain the water out of the can of chickpeas and wash the chickpeas well.


2. Blend the tomatoes, green chilies and ginger to make a puree.


3. In a heavy saucepan, heat the oil. Add the hing and cumin seeds. After the cumin seeds crack, add the gram flour and stir-fry for a minute.


4. Add the tomato puree, coriander powder, turmeric, red chilly powder and cook for about 4 minutes on medium heat.


5. The mixture will start leaving the oil and will reduce to about half in quantity.


6. Add the chickpeas and a half cup of water and let it cook for 7 to 8 minutes on medium heat, covered.


7. Press the chickpeas with a spatula so they soften.


8. Add the garam masala and cilantro and mix. Let it cook for another minute.

Garnish with thin tomato slices and serve hot !

Lamb Curry

Ingredients

2 small onion (chopped)

1 tbsp coconut powder

2 tbsp coriander pdr

1 tsp cumin seeds

1 tbsp cumin pdr

1 tbsp ginger garlic paste

2 number gr chillies

1 lb lamb (500 grams)

1 tbsp oil

1/2 tsp pepper pdr

1 tsp red chilli pdr

to taste salt

1 pinch turmeric

3 piece cardamom,clove,cinnamon and whole garam masala

Directions

1. Add oil to hot pan, add whole spices, cumin and chopped onion cook till they are slightly brown at the edges
2. Add salt ,turmeric ,ginger garlic paste.
3. When these are well roasted add cleaned lamb peices and cook
4. Add chilli pdr, coriandr powder , cumin pdr mix add water cover and cook for 20-30 min till lamb is 90%cooked You can also cook lamb in pressure cooker
5. Add gr chillies coconut pdr and pepper pdr and cook for another 10 min till the sauce is thickened

Serve hot with rice , roti or naan !!!

Chicken Chettinad

Ingredients
1-1/2 Onion
1000 grams Chicken
1/2 cup Chilli Powder
1/4 cup Coriander Powder
2 tsp Cumin seeds
2 tsp Fennel (Jeera)
20 clove Garlic
1 big Ginger
5 tsp Oil
to taste salt
1 cup Tomato

Directions

1. Wash the chicken and cut to pieces.
2. Mince garlic and ginger.
3. Powder pepper, cumin seeds and fennel together.
4. Fry the powders lightly and keep aside.
5. Season cloves in oil in a frying pan, add onion and tomato.
6. Saute well adding minced garlic and ginger.
7. Add chicken with little turmeric powder and cook for 10 minutes.
8. Add chilli /coriander powders, salt and mix well.
9. Pour 4 cups of water and boil.
10. When chicken is half boiled, add the half fried pepper, cumin seed and fennel powder and mix well.
11. When the gravy thickens to a paste, remove from fire.

Serve hot. Try it and let me know your feedback.