Crunchy coriander fish with peanut yogurt dip

Preparation Time : 30 minutes | Cooking Time : 45 minutes

Ingredients
Fish fillets - medium sized (2)
White pepper powder - 1/4 tsp
Lemon juice - 1 tbsp
Coriander seeds - 2 tbsp
Pepper corns - 8 to 10
Red chilies (whole) - 3 to 4
Thyme - 1/4 tsp
Coriander leaves - 1/2 cup
Maida (refined flower) - 4 tbsp
Corn starch - 1 tbsp
Oil for frying
Salt as per taste.

Method
Cut the fillet into 8 pieces, marinate it with salt, pepper powder, lemon juice for half an hour. Dry roast the coriander seeds, pepper corns & red chilies. Grind to a coarse powder. Add thyme to this.
In a bowl mix the spice powder, finely chopped coriander leaves, corn starch & the refined flour.
Now coat the marinated fillets in this mixture and shallow fry until crisp.

You can chose an appropriate dip to go along with the fish. I chose the peanut yogurt dip which went well with the fish and the salad.

Peanut yogurt dip
Ingredients
Yogurt- 2 cups
Peanuts(roasted) -1/4 cup
Coriander leaves (finely chopped) -2 tbsp
Red chilies - 2
Cream - 1/4 cup
Salt as per taste

Method
Hang yogurt overnight in a muslin cloth, keep in the refrigerator (it should not be sour). Crush peanuts coarsely, remove the stem and crush the red chilies.  Take yogurt in a bowl, whisk well, season with salt. Add crushed red chilies, peanuts, chopped coriander leaves. Whisk in the cream and mix well.

Koonthal pirallan (Squid stir fry)

Preparation Time : 60 minutes | Cooking Time : 45 minutes

Ingredients
Koonthal (squid)- 1 kg
Shallots - 15 or 1 big onion
Chopped garlic - 2 tsp
Chopped ginger - 2 tsp
Curry leaves - 2 sprigs
Coriander powder - 3 tsp
Chilly powder - 2 tsp
Garam masala - 1/4 tsp
Pepper powder - 1/2tsp
Turperic powder - 1/2tsp
Coconut pieces - 2 tbsp
Coconut oil or Veg oil - 1 tbsp
Salt as per taste

Method
Clean the squid nicely and cut them into rings.Roast all the dry masalas together until the raw smell goes away. Add this to the squid along with salt & coconut pieces. Pressure cook it for about 15 mins or 3 to 4 whistles.

Heat oil in a pan. Add chopped ginger, garlic, onions and curry leaves. Saute for about 5 mins until onions are translucent. Now add the squid along with the stock and cook on low flame until semi-dry. It would take about 10 mins.

Serve hot with plain rice. It goes will with curd rice also.

Prawn masala

Prawns dishes are one of our favorites in my family. I have tasted variety of dishes and tried a few too. This recipe is from Vinolia's blog "Akal's saapadu". The dish was so tempting and also a new version to me. I used the small sized prawns. It was an instant hit in my family, thanks a lot for the lovely recipe Vinolia.

Chicken mughlai

Preparation time: 40 mins | Cooking time: 45 mins

Ingredients
Chicken (cut into medium pieces)-1 1/2 kg
Ginger-1 1/2tbsp
Garlic-1 1/2tbsp
Green chillies-4nos
Onions(big)-3 to 4nos
Turmeric powder-1/2tsp
Chilli powder-1tsp
Coriander powder-1/2tsp
Tomato-2nos
Butter-50 gm
Kasoori methi (dried fenugreek leaves)-1/2tsp
Cumin(Jeerakam) powder-1/2tsp
Garam masala-1/2tsp
Cashew nuts-50gms
Egg-1
Fresh cream-1/2cup
Coriander leaves-as reqd

Method
Heat a pan and add 1 1/2 tbsp oil to it. Add chopped ginger, garlic and the green chillies to it. Later, add the chopped onions to it. Once the onions turns slightly brown, add turmeric powder, chilli powder and coriander powder to it. When the masala gives a nice flavour, add the tomatoes to it. Once the tomatoes are also cooked, switch-off the stove and keep it aside to cool.



When the masala is cooled down, in a mixer grinder, grind it into a thick paste. In another pan, add the entire chicken pieces, masala, with a pinch of salt and half-cup of water. Leave it to cook by closing the pan. In another pan, melt the butter. Reduce the flame and add kasoori methi, jeera powder and garam masala to it. To this, add the cooked chicken with the entire gravy. Soak the cashew nuts in water. Make the cashew nuts to a thick paste and add to the curry. Beat the egg well and mix it with the fresh cream. Add this egg-fresh cream mixture to the curry. Finally, garnish the curry with coriander leaves for additional flavour.

This dish goes well with any indian bread.

(source: Lakshmi Nair)

Cashew pepper chicken

I've bookmarked quite a few recipes of my blogger friends. This is one of them from Sangeetha. It was worth the try and all of us enjoyed it. Thanks Sangee for the lovely recipe. Click here for the details of the dish.

Thai spring roll

Preparation time: 40 mins | Cooking time: 25 mins

This is one of the most favoured starter. Mushrooms, capsicum, sprouts etc can also be used as a filling. I've added chicken in my recipe. Either ways the taste would not be compromised. This is a very succulent dish.

Ingredients
Chicken (cooked & shredded)-1/2cup
Garlic (minced)-3cloves
Ginger (grated)-1piece
Chilli flakes-1tsp
Green onions (sliced into matchstick pieces)-2
Cabbage (shredded or finely chopped)-1/2 cup
Carrot (julienne)-1/2cup
Oil
Spring roll wrappers (thawed if frozen)-1packet

Stir-fry sauce
Light soy sauce-2tbsp
Fish sauce (if vegetarian, substitute vegetarian oyster sauce, or extra soy sauce)-2tbsp
Lime juice-2tbsp
Sugar-1/4tsp

Method
Place 2 tbsp oil in a wok or large frying pan over medium to high heat. Add garlic, ginger, shallots, and chilli flakes. Stir-fry until fragrant (about 1 minute).
(Stir-frying tip: Add a little water to the wok/pan when it gets too dry instead of more oil).
Add cabbage, carrots and cook for 5 mins, then add the chicken. As you stir-fry, add the sauce. Stir-fry 1-2 minutes, until vegetables have softened. Do a taste test for salt, adding 1 tbsp more fish or soy sauce if not salty enough.

To assemble rolls, place a spring roll wrapper on a clean working surface. Place one heaping tbsp of the filling on the wrapper (if using large wrappers, you will need more). Tips: Spread the filling lengthwise along the spring roll wrapper nearer the end closest to you. Also, try not to include too much of the liquid left in the bottom of your wok/pan (a slotted spoon works well for this - drier filling is better.



Lift up the end nearest you and tuck over the filling, roll tightly towards the other end leaving some bit as shown. Now secure the roll by dipping your fingers in some water and wetting both the ends, fold the left and right sides of wrapper over filling, finally "pasting" it shut. To fry spring rolls, place some oil (about 1 inch deep) in a wok or deep-sided frying pan over medium-high heat. Using tongs, place spring rolls in oil, allowing them to fry about 1 minute on each side. Spring rolls are done when they turn light to medium golden-brown (see photo). Place on paper towels (or a clean dish towel) to drain while you finish frying the rest.



Serve spring rolls while still hot with Thai Sweet Chili Sauce, or your own dipping sauce. ENJOY!

Golden fried prawns

Preparation time: 30 mins | Cooking time: 40 mins

Ingredients
Prawns-1kg
Chilli powder-1/2tsp
Turmeric powder-1/4tsp
Coriander powder-1/2tsp
Pepper powder-1/2tsp
Lime juice-1tbsp
Oregano-1/4tsp
Garlic(minced)-2cloves
Bread crumbs-1 1/2 cups
Eggs-2
Milk-1/4cup
Oil for frying
Salt to taste

Method
Cook prawns in boiling salted water until pink. Peel and de vein the prawn. Rinse in cold water and drain on paper towels. Add lime juice, salt, chilli, turmeric & coriander powder. Mix well and keep it aside for half an hour.

Mix together pepper, oregano, garlic and bread crumbs. Beat eggs and milk. Dip the prawns in egg mixture, then in seasoned bread crumbs. Heat oil in deep skillet and fry prawn until golden brown.



Serve hot with your favourite sauce.

Kerala roast chicken

Preparation time: 30 mins | Cooking time: 45 mins

I came across this recipe from Lakshmi nair's cookery show. The recipe was really mouth watering and wanted to cook it right away. I had a few chicken drumsticks in the freezer and decided to go for it. It came out very good.

Ingredients
Chicken-1medium(cut into 20 pieces)
Kashmiri red chilli powder-1 1/4tbsp
Crushed pepper powder-1/2 tsp
Turmeric powder-1/4tsp
Juice of 1 lime
Salt to taste

Gravy
Onion(finely chopped)-7medium
Ginger(finely chopped)-2 1/2tbsp
Garlic(finely chopped)-2 1/2tbsp
Green chillies(finely chopped)-2tbsp
Tomato(sliced)-3big
Corinader powder-1tsp
Kashmiri chilli powder-1tbsp
Turmeric powder-1/4tsp
Garam masala powder-1tsp
Tomato sauce-3tbsp
Curry leaves-2 to 3 sprigs(as per your taste)
Oil for frying(preferably coconut oil)
Salt to taste

Method
Marinate the chicken with lime juice, salt and pepper powder for about 1/2 an hour. Make a paste of turmeric powder, red chilli powder along with a little water and mix it with the marinated chicken and keep it aside for 15-20 mins.

You can either deep fry or shallow fry the chicken. Here I have shallow fried. Fry the chciken till done i.e light golden brown(don't make it crispy).

Heat some oil in a pan(you can use the one used for frying the chicken), add garlic, ginger and green chillies and fry till they are light brown in color. Now add the onions and fry till they turn brown. Then add the turmeric, red chilli and coriander powder and fry till they lose their raw smell. Add the tomatoes, salt, garam masala and cook for 5 mins. Now add the tomato sauce, curry leaves and cook until you get a thick gravy. Add the fried chicken and mix well, cook till all the masala is coated well with the chicken.



This goes well as a side dish for rice or even chapatis.

Andhra chicken fry

Preparation time: 20 mins | Cooking time: 45 mins

This recipe comes from our famous chef Sanjeev Kapoor. The original demands green chilli paste & red chilli powder, I added only red chilli powder.

Ingredients
Chicken(cut into small pieces)-400gms
Onion(finely chopped)-1
Ginger garlic paste-1tbsp
Desiccated coconut/grated fresh coconut-2tbsp
Coriander powder-1tbsp
Red chilli powder-2tsp
Turmeric powder-1/2tsp
Garam masala powder-1tsp
Coriander leaves (finely chopped)-2tbsp
Pudina/mint leaves(finely chopped)-1tbsp
Curry leaves-10 to 12
Yogurt-3tbsp
Cashew nuts-10(optional)
Salt to taste
Oil-3tbsp

Method
In a pan, dry roast desiccated coconut. Cool it. Add yogurt, ginger garlic paste, chopped coriander leaves, chopped mint leaves, coriander powder, turmeric powder, red chilli powder & garam masala powder. Mix well.



Add chicken pieces & coat with the marination. Season it with salt. Keep aside for 1 hr.



Heat oil in a pan. Saute chopped onion & curry leaves. When the onions turn brown, add the cashews and fry for 2 mins. Now add the chicken along with the marinade and cook on low flame stirring occasionally. (It would be better to use a pan with wider circumference that allows the chicken to cook evenly). This goes well with rice or any Indian bread.

Grilled Lamb Chops with garlic sauce

Preparation time: 15 mins | Cooking time: 45 mins

Ingredients
Lamb loin chops-4 (inch thick)
Chilli powder-1tbsp
Coriander powder-1tbsp
Ginger-garlic paste-2tsp
Pepper powder-1tsp
Chilli flakes-1/2tsp
Oregano-2tbsp
Shallots (chopped)-1/4cup
Garlic (chopped)-1tbsp
Vegetable or chicken stock-2cups
Coriander leave (chopped)-2tbsp
Butter-2tbsp
Olive oil-1tbsp

Method
Mix chilli powder, coriander powder, pepper powder, coriander leaves, oregano, ginger-garlic paste in a small bowl. Coat lamb chops with this spice mixture. Refrigerate the lamb chops for about 8 hours or overnight.

Heat 1 tablespoon oil in a medium saucepan over medium-high heat. Add shallots and garlic, saute for 2 minutes. Add the stock and chilli flakes. Boil until sauce is reduced to 3/4 cup. Remove sauce from heat. Add butter slowly, whisking until melted.

Preheat the oven to 250c and grill the lamb chops until desired doneness, turning the sides in between.



Place 2 lamb chops and spoon sauce over lamb and serve.

Peri-Peri Chicken

Preparation time: 15 mins | Cooking time: 45 mins

Once again a happy new year to all of you. I hope everyone had a nice holiday. I'm starting off my new year with a delicious Portuguese chicken dish. I apologise for not following your posts as I was busy with my family and friends.

Peri-Peri or Piri-Piri is a type of chilli found in Mozambique (Africa) described as African bird's-eye chilli. The Portuguese-themed chicken restaurant Nando's, originated in South Africa. The restaurant uses piri-piri in many of its dishes, and helped popularise them worldwide. We visited Nando's a couple of months back and really enjoyed the chicken. The recipe is quite simple and thought of making it.

Ingredients
Chicken-1kg

Marinade
Fresh red hot chilli peppers-6 or 10
Lemon juice-4tbsp
Olive oil-4tbsp
Red chilli powder-1 tbsp
Garlic(chopped)-1tbsp
Paprika-1tbsp
Fresh or dried oregano-1/2tsp
Salt to taste

Method
Cut the chicken into large pieces.

Grind and mix the marinade ingredients into a smooth paste. Rub marinade onto the chicken and allow to marinate for at least thirty minutes (or overnight if possible) before cooking. This marinade works well on other grilled meats.



Preheat the oven to 200C/390F. Transfer the marinated chicken to a roasting tray and roast in the oven for about 45 minutes, until cooked through, basting regularly with the remaining peri-peri marinade.

Mutton fry (Kerala style)

Preparation time: 15 mins | Cooking time: 45 mins

Ingredients
Mutton (clean and cut into small pieces)-1/2 kg
Ginger-1" piece
Garlic-6 cloves
Turmeric powder-1/2 tsp
Curry leaves-2 sprigs
Coconut(cut into small bits)-1/2 Cup
Coriander powder-3 tsp
Chilly powder-1 tsp
Pepper corns-8
Cinnamon-1" stick
Cloves-3
Coconut oil-2 tbsp
Salt to taste


Method
Add about 1 tbsp oil, turmeric powder, coconut bits and a few curry leaves to the mutton, mix well and keep it aside.

Dry roast coriander powder, chilly powder, pepper corns, cinnamon and cloves and grind it to a paste along with ginger and garlic. Now mix this paste with the mutton mixture, add salt and cook until mutton is soft.( Add very little water, if cooking in a pressure cooker).



Heat oil in a pan, add the mutton with the remaining curry leaves and fry until they are dry.

Butter naan with chicken kurma

Ingredients
All purpose flour(Maida)-250 gm
Low fat yogurt -2tbsp
Warm water-2tbsp
Milk-2tbsp
Oil-2tbsp
Egg-1(optional)
Active dry yeast-1tsp
Sugar-1tbsp
Salt as per taste
Baking soda/baking powder-1/2 tsp

Method
Dissolve yeast along with sugar in lukewarm water and leave it for 5-10 mins for the yeast to be frothy. Mix the dry ingredients (maida, baking soda and salt ). To this add milk, yeast, oil, yogurt and knead it well until you get a very soft dough(add water if needed). It will be very sticky initially but by continuous kneading and by adding very little flour, it will become non sticky. Do not add more flour because naan will become hard.

Keep the dough covered with a damp cloth for 4 hrs(better to keep it in a warm place), by then it would be double in volume. Knead the dough and divide into equal portions. Flatten and mould into typical 'pear' shape naan.
Preheat oven to 450F/230C and bake for 10 mins. Brush with butter and serve.

OR

Heat an iron griddle on the stove and transfer the naan onto the griddle. Wait until it starts to bubble on the top side. Cook the other side in flame and brush it with butter.

Serve hot with your favourite gravy.

Preparation time: 25 mins | Cooking time: 60 mins

Chicken Kurma
Ingredients
Chicken (cut into small pieces)-750gms
Ginger-1 1/2"piece
Garlic-5 to 6 cloves
Low fat yogurt-1/2 cup
Onions(sliced)-2
Tomatoes(chopped)-2
Chili powder-2tsp
Coriander powder-2tsp
Turmeric powder-1/2tsp
Grated coconut-1/2cup
Cloves-3
Pepper corns-10
Cinnamon-1" stick
Fennel seeds (saunf)-1/2tsp
Cashew nuts/almonds-10 to 15
Coriander leaves for garnishing
Oil-3tbsp
Salt to taste



Method
Blend ginger, garlic and yogurt to a fine paste. Heat oil in a pan and fry the onions until golden brown. Add the yogurt paste to the onions and fry till brown. Add chili powder, coriander powder and turmeric powder. Fry for 2 more minutes. Add the tomatoes and fry for another 4-5 minutes. Add chicken and salt. Cook under low flame for 40-45 minutes or till the chicken is cooked by covering the pan. While the chicken is being cooked, blend coconut, cloves, pepper, cinnamon, fennel and nuts to a fine paste. Add the above paste to the cooked chicken and bring to a boil. Garnish with finely chopped coriander leaves.

This dish tastes good even without cashews or almonds. I have added them just to give a creamy texture to the gravy and enhance the flavour.

Kariveppila chicken (chicken with curry leaves)

Preparation time: 15 mins | Cooking time: 45 mins

As the name suggests, curry leaves dominates all other ingredients :). This was introduced to me by my cousin and she made it so simple with just chilli powder, salt and curry leaves. It was very tasty. The curry leaves brings out its flavour to this dish. In order to add a little punch to this, I made my own version.

Ingredients
Chicken (cut into medium pieces)-1kg
Ginger-garlic paste-2tsp
Coriander powder-2tsp
Chilli powder-2tsp
Turmeric powder-1/4tsp
Garam masala powder-1tsp
Curry leaves-6 to 7 sprigs
Oil(preferably coconut oil)-5tbsp
Salt to taste

Method
Marinate the chicken with ginger-garlic paste, all dry masalas and half of the curry leaves for about 2 hrs. Heat about 1tbsp oil in a pan(preferably one with a larger circumference, this would help chicken cook evenly), add the chicken along with the marinade and cook (do not add water).



When the chicken is half done, add the rest of the curry leaves with the remaining oil and cook until the chicken is brown on all sides.

Mutta avial (Kerala egg delicacy)

Preparation time: 40 minutes | Cooking time: 30 minutes

This is indeed a Kerala dish but not found in all part of Kerala. It is more famous in the southern and central parts. I got introduced to this dish only after my wedding. In my recipe I've cut the eggs in such a way that the yolk is not disturbed. This is a better option otherwise the yolk will get mixed with the gravy.

Ingredients
Hard boiled eggs (cut lengthwise)- 5
Boiled potato (cut lengthwise)-1 medium
Drumstick-1
Grated Coconut-2cups
Garlic-2cloves
Cumin seeds-2tsp
Shallots-2
Tomato-1
Red Chilli powder-1tsp
Turmeric powder-1/4tsp
Green chillies-2
Curry leaves-2sprigs
Coconut Oil-2tbsp
Salt to taste

Method
Make a coarse paste of coconut, turmeric powder, garlic, shallots, cumin seeds and green chillies. Keep it aside.

Take about 1tbsp oil in a pan, add the drumsticks(slit it length wise and cut into 4-5 pieces), a few curry leaves and the chilli powder, saute for 2 mins. Add a little water and let it cook. Once the drumsticks are almost done add the potato, tomato and the ground coconut paste, adjust the salt. When the gravy starts to boil, add the egg pieces, mix carefully and cook on slow flame, add some water if needed. When everything is blend well , turn off the flame, add the remaining coconut oil and the curry leaves. Keep it closed until you serve.

This goes well with rice and chappati.



Note: Traditionally this dish is cooked in mann chatti (earthenware) to bring out the authenticity.

Chicken satay with crunchy peanut sauce

Preparation Time : 1 hour | Cooking Time : 20 minutes

This is a Thai dish which is not very spicy. I've had this a couple of times in restaurants and always wanted to make one myself. It is a very good starter. At home the kids usually enjoy it without the sauce though these both go hand in hand.

Ingredients
Chicken breasts(boneless)-4
Fresh red chillies(chopped)-1
Soy sauce-2tbsp
Thai fish sauce- 2 tsps
Lemon juice-1 tsp
Garlic (crushed)-4 cloves
Ginger (crushed)-1 inch piece
Brown sugar-2 tsps
Honey-2tsps
Oil-2tbsp
Salt to taste

For sauce
Peanut butter-3tbsp
Onion (chopped)-1small
Ginger (crushed)-1/2inch piece
Garlic (crushed)-4cloves
Soy sauce-1tbsp
Coconut milk-4tbsp
Lemon juice-1tbsp
Honey-1tbsp
Oil- 1tbsp
Salt to taste

Method
First slice each chicken breast horizontally so that you have two thinner slices and then cut each of these into three or four strips lengthways.

Take the chicken strips in a bowl. Add salt, soy sauce, Thai fish sauce, lemon juice and mix. Add garlic, ginger, brown sugar and honey and mix. Let it marinate for an hour preferably in the refrigerator.(The more the better)

Heat oil in a griddle plate. Thread the marinated chicken strips onto satay sticks and place on the griddle plate. Pour some of the excess marinade over the chicken and cook. Turn the satay stick on the griddle to cook the other side.

For the peanut sauce heat oil in a pan, add the onion and saute. Add ginger and garlic to the onion in the pan and continue to saute. Add soy sauce, peanut butter and two tbsp of water. Mix and add coconut milk, lemon juice, salt and honey. Add fresh red chilli and mix. Take the peanut sauce off the heat.
Serve the satay with the sauce immediately.



Note: The sticks have to be immersed in water for about 15mins before cooking. You can also cook this without the satay sticks.

Yamy yamy potato egg delight

Preparation time: 15 mins | Cooking time: 40 mins

Don't be startled by the long name of the dish. Its a fairly simple and quick recipe. It is one of my mother-in-law's collection of recipes which she found from one of the publications. This would get into the favourites of many, even the kids as it is a non-spicy and a creamy dish.

Ingredients
Eggs-4
Onion-1 big
Ginger-a small piece
Garlic-3cloves
Cinnamon stick-1inch
Cloves-2
Cardamom-1
Coriander powder-1tsp
Chilly powder-1 1/2tsp
Pepper powder-1/4tsp
Tomato puree (thick concentrate)-3tbsp
French fries for serving
Oil
Fresh cream-100ml
Coriander leaves to garnish
Salt to taste

Method
Beat the eggs well with a little salt and pepper powder and keep aside.

Make a paste of onion, ginger, garlic & whole garam masalas.

Heat oil in a pan, saute this paste until oil separates. Now add coriander powder and chilli powder and saute for about 2 minutes. Add tomato puree, salt and cook for about 5 minutes. Now add a little water (1/2 cup) and allow it to boil. At this stage pour the beaten eggs slowly, stirring continuously so that no lumps are formed and cook until the eggs are done. Finally add the cream and cook for about 5 minutes. Garnish with coriander leaves.



To Serve
Spread a few fries on the serving bowl, pour the gravy on top and add a few more fries on top. This actually enhances the taste of the dish. The curry goes well with any indian bread. Enjoy!!!!!

Egg molee (poached egg curry)

Preparation time: 15 mins | Cooking time: 20 mins

Eggs are usually prepared in different ways. This dish seemed new to me and I thought I'd give it a go. I made a few variations to suit our taste and in the end the curry tasted really nice. I thought I'd share it with all of you.

Ingredients
Eggs-4
Onion (finely sliced)- 2
Ginger (chopped)-a small piece
Garlic (chopped)-3 cloves
Green chillies (slit)- 4
Coriander powder-1/2 tsp
Garam masala- 1/4 tsp
Thin coconut milk-50 ml
Thick coconut milk-50 ml
Curry leaves-a few
Oil - 3 tbsp(preferably coconut oil)
Salt to taste

Method
Heat oil in a pan. Add onion, ginger, garlic, green chillies and curry leaves and fry, till they become soft. Add coriander powder, garam masala and salt. Add the thin coconut milk and allow it to boil. When it starts boiling, break the eggs into it one by one, without disturbing the other and cover it with a lid to set. Once the eggs are cooked, add thick coconut milk. Simmer for 2-3 mins.


This goes well with chapathi, parotta and appam.

I thank Sangeetha for passing on the awards.

Sausage rice

Preparation time: 15 mins | Cooking time: 20 mins

My greatest dilemma is to decide what to pack for lunch for my family. I think a few of you might share my problem :-). This recipe is ideal for it because it is quick and easy at the same time taste is not compromised.

Ingredients
Sausages or frankfurters (cut in small pieces)-12
Basmati rice- 2 cups
Onions-3
Chicken cube(stock)-1
Garam masala-2 tsps
Red chilli powder -2 tsps
Coriander powder-3tsps
Garlic ginger paste-2 tsps
Soya sauce-2 tsps
Coriander leaves(chopped)-1 tbsp
Mint leaves(chopped)-1 tbsp
Oil-3 tbsp
Salt for taste



Method
In a cooker, fry the onions in oil. Once the onions are translucent, add the garam masala, coriander powder, red chilli powder, garlic-ginger paste, soya sauce, chicken cube, coriander leaves, mint leaves and let it fry for a minute on slow flame. Add the frankfurters to this, mix the ingredients and fry again for a minute. Wash the rice, add to the frankfurters mixture and mix again. Add 3 cups of boiling water and salt. Close the lid and cook. Turn off the gas after 1 whistle. Let the cooker cool on its own for 10 minutes. Open, mix everything again and serve hot with raita.

Chicken badami

This is an exotic dish which I learnt from my mother-in-law. It would serve as an ideal dish for any party. It reminds me of my brother-in-law because it is his favourite and relishes it to the last drop (in the literal sense :-))

Ingredients
Chicken-1kg
Onions(medium)- 3
Tomatoes(big)-2
Yogurt-4 tbsp
Ginger garlic paste- 2 tsp
Kashmiri chilli powder-3 tsp
Turmeric powder-1/2 tsp
Almonds( badam)-20
Cloves-3
Cardamom-2
Cinnamon- 2 small sticks
Chopped coriander leaves- 1 tbsp
Oil-3 tbsp
Salt to taste

Method
Clean the chicken well and cut them into medium pieces. Marinate this with turmeric and yoghurt for about 3 to 4 hours.

Heat oil in a vessel, add all the whole garam masalas. When they splutter add the finely sliced onions and saute until light brown in colour. Add the ginger garlic paste and fry for 2 mins. Add the chilli powder and fry until it loses its raw smell. Now add the chicken along with the marinade, mix well and saute for about 5 mins. At this stage add the blanched & chopped tomatoes, mix well and cook along with a little water until the chicken is 3/4th done. Now add the fine paste of blanched almonds to this , cook on slow flame taking care that it does not stick to the bottom of the vessel. When the chicken is done, garnish it with chopped coriander leaves. Serve it with any Indian bread or ghee rice. Enjoy!!!



Note: Blanching is the process of immersing a fruit or a vegetable in boiling water for a short interval. In this recipe I have blanched the tomatoes and almonds which helps to remove the skins easily.

Now the accolades.....
I am very happy to receive this appreciation from Sushma which is a great encouragement for me. Thank you Sushma and all the rest of my visitors for your valuable comments. They matter a lot to me.







I would like to pass on this award to Sangeetha & Preeti.