Ingredients:
Chicken 1/2kg Turmeric 1/4tsp Salt 2tsp Ginger, garlic paste 1tbsp Tomato 5 big chopped Cinnamon 1" Cloves 6 nos Cardamom 4 nos Cashewnut 5 pieces Raisin 10 nos Saffron a pinch Coriander leaves handful chopped Mint leaves few chopped Onion 2 chopped Curry leaves few Sugar 1 tsp Oil 3 tbsp Bay leaf 1 small Chilly powder 2 tsp Daniya powder 1 tbsp Water 1 cup
Method:
Wash chicken and apply turmeric and salt. Heat oil add bay leaf, cinnamon, cloves, cardamom. Add onion and fry till dark brown. Add chicken, tomatoes, ginger-garlic paste, and fry for 2 or 3 minutes. Now add chilly powder, raisin, cashew nut, daniya powder, curry leaves, and sugar. Close the lid for 2 minutes. Open and add water. Again close the lid. Cook on a low flame for 1/2 an hour. Add Saffron and mint leaves while cooking. Garnish with coriander leaves. Serve with parathas, naan, chapatis. This gravy is very delicious.
Ingredients: Chicken 1kg[large pieces]
Tomato 1 large
Onion 2
Coriander leaves for garnishing
Chilly powder 1 1/2tsp
Salt 1tsp
Water 1cup
Turmeric 1/2tsp
Curry masala 1tsp
For Grinding: Coconut 1/2 grated
Patta 2"
Lavang 5
Khus-Khus 1 tsp
Pepper 1/2tsp
Ginger 1"
Garlic 6pods
Sombu 1 1/2tsp
Coriander,Mint leaves little
For Seasoning: Oil 1/2cup
Mustard seeds 1/4tsp
Urad Dal 1/2tsp
Curry leaves handful
Method: Wash chicken and apply salt, chilly powder,turmeric.
Cut onion,tomato,coriander leaves.
Grind masala to a smooth paste.
Heat oil in a kadai,add seasoning and fry onion,curry leaves.
Add tomato and chicken,fry for 2 or 3 minutes adding salt.
Now add grounded masala,water. Close a lid and cook for 30 minutes on a low flame.
Add curry masala powder and cook untill the gravy thickens . Garnish with coriander leaves.
Serve with rice or chapatis.
Ingredients: Chicken 1 kg[cut into 12 pieces] Garam masala 1 tsp heaped Chilly powder 3 tsp Turmeric 1/2 tsp Ginger-Garlic paste 1 tbsp Salt 1 1/2tsp Ajinomoto 1/4 tsp Oil 1/2 cup
For Sauce:
Honey 3/4cup Soya sauce 1/4cup
Method:
Mix garam masala, chilly powder, turmeric,ginger-garlic paste, salt, Ajinomoto to a smooth paste without adding water. Add chicken and apply masala to the pieces evenly. Heat oil in a pressure pan and arrange the pieces, close the lid[don't use cooker lid] And cook on low flame for 45 minutes roasting and turning in between cooking. Mix thoroughly Honey and Soya sauce. Pour 1/2 sauce on cooked chicken. Cook on one side of the chicken for 2 or 3 minutes and again turn on another side and add remaining sauce and cook for another 2 or 3 minutes. Remove from fire. Arrange in a plate. Add a tsp of chicken sauce over the chicken while serving. This chicken is very tasty. Everybody likes it.
Ingredients:
Green gram Dal - 1 cup Onion - 1 chopped Tomato - 1 chopped Badaga - little Salt - 11/2tsp Turmeric - 1/ Chilly powder - 1 tsp Curry leaves - few Coriander leaves - little Coconut - 1tbsp Oil - 11/2+11/2spns Water - 6 cups
Method:
Dry roast gram till light brown, cool down, clean, and wash with cold water. Boil water add Dal and bring to boil. Add onion, tomato, coconut, 11/2tsp oil, salt, turmeric, chilly powder, badaga, curry leaves one or two.Mix well and close the lid. Cook for 1/2 an hour on a low heat. Don't over cook. This gravy should be little thick. Heat remaining oil and season with badaga or with mustard seeds, urad dal, curry leaves. Garnish with coriander leaves. Check salt. Serve with rice and ghee, chapattis or mudde means Ragi balls.
Ingredients: for dry style
Chicken 1/2kg boneless Oil 3 tbsp Turmeric 1/4 tsp Small onion 1/4 kg Curry leaves Few Coriander leaves handful Red chilies 20 nos Roasted gram powder 1 tsp Water 1/2 cup Salt 2 tsp
For seasoning:
Mustard seeds 1/4tsp Urad Dal 1/4tsp Bengal gram Dal 1 tsp
Method :
Wash and cut the chicken into small pieces. Cut small onion into round shape. Chop coriander leaves. Break red chilies into small pieces and take out the seeds neatly. Heat oil add seasoning. Add red chilies and fry till the oil becomes red in color. Then add onion and curry leaves, fry till crisp. Add chicken, roasted gram powder, and fry for 1 minute. Close the lid and cook on a low flame for 20 minutes. Cook until the gravy is thick. Garnish with coriander leaves. Serve with hot rice and sesame oil.
For gravy:
Coconut 1/2 grated Ginger 1" Garlic 6 pods Patta 1" Lavang 6nos Fennel seeds 1tsp
Grind to a smooth paste and this to the chicken while frying adding roasted gram powder also. Garnish with coriander leaves Serve hot with rice. It will be very tasty.
Ingredients: Green Tur Dal - 1 cup
Small onion - 1/4 cup[chopped]
Tomato - 1[chopped]
Coriander powder - 1tbsp
Chilly powder - 1tsp
Turmeric - 1/4tsp
Salt - 1tsp
Roasted gram powder - 1tbsp
Curry masala powder - 1tsp
Coconut - 1/2 grated
Coriander leaves - a handful
Oil - 3tbsp
Ginger - 1/4"
Garlic - 4 pods
Water - 3 cups
Mustard seeds - 1/4tsp
Urad Dal - 1/4tsp
Bengal gram Dal - 1/4tsp
Patta - 1"
Lavang - 5
Ghusa-Ghusa - 1tsp
For Grinding:
Coconut
Ginger, Garlic
Patta
Lavang
Ghusa-Ghusa
Roasted Gram
Method:
Heat oil in a pressure pan, add Mustard seeds, Urad Dal, Bengal gram Dal and
Add onion, tomato, Tur Dal, curry leaves, and fry.
Now add the grounded masala paste to it and fry.
Add Chilly powder, Turmeric, Coriander powder, salt.
Mix well with a ladle add water and cook for 3 whistles.
Open the lid and add curry powder coriander leaves.
Check salt and serve with Rice, Puri, and chapatis.
