Spicy Chicken Stew (Spicy Chicken Coconut milk curry)

Preparation Time: 15 min

Cooking time: 10min

Serves: 8

Ingredients measure:-

For Pressure Cook Vegees:

Carrot : 2 medium diced as cubes.

Potato : 3 medium cut as cubes.

Water: 2 cups

Salt: Sufficient

Mustard seeds: 2 tsp

Olive oil/Cooking oil : 2 tsp

Coconut milk-half cup grated- first punch(onnam pal)- 1 cup

Coconut milk- second punch(randam pal)- 2 cups

Preparation:-

1)      Refer my easy chicken curry recipe from the link http://bit.ly/16cpm1X
2)      Pressure cook the items under pressure cook and keep it aside for the whistle to go off.
3)      Mash the vegees and keep it aside.
4)      Pour oil and splutter mustard seeds and curry leaves.
5)      Dump in the mashed pressure cooked items.
6)      To this add the prepared easy chicken curry.
7)      Saute in between and pour in the second coconut milk and cook till done.
8)      When the gravy is almost half absorbed simmer the flame and pour the first coconut milk.
9)      Cook for 2 min with stirring.
10)  Garnish with coriander leaves and serve hot.

Note:- To make coconut milk- In a mixie, grind one cup grated coconut with half cup water and sieve to get the first milk. Then again grind the residual grinded coconut with two cups water and sieve to get second milk.

On pouring the first milk take extra cake to stir and cook in slow flame or else the curry will be a mess.

Battoora without Yeast

Preparation Time: 10 min

Cooking time: 5 min

Serves: 10

Ingredients measure:-

Wheat(Atta)/Maida(All Purpose flour): 500gm

Curd: 1 cup

Egg: 1-2

Salt: 2 tsp

Sugar: 1 tbsp

Water: 1 cup(as req to knead a soft dough)

Olive oil/Cooking oil : 2 cups

Preparation:-

1)      In a bowl spoon in all the above ingredients expect oil, in the given measure.
2)      Knead the dough with sufficient water.
3)      Set aside for one night.
4)      The next day make lemon sized balls.
5)      Spread out each balls into a small round size with slight thickness as in image.
6)      Pour oil in a kadai and heat it well.
7)      Dump in the rounded balls and flip the other side so that it get golden colour.
8)      Strain it in a tissue to take out excess oil.
9)      Serve hot with chicken stew/egg curry or roast/brown gram curry.

Sweet Chilly Potato Dazzle

Preparation Time: 5 min

Cooking time: 3min

Serves: 10

Ingredients measure:-

Potato wedged :1 medium one

Honey: 1 tbsp

Sweet chilli Sauce: 1 tbsp

Chilly powder: 1 tsp

Pepper powder: 1/2  tsp

Salt : 1 tsp

Olive oil/Cooking oil : 2 cups

Preparation:-

1)      Marinate the potato’s with chilly, pepper powders and salt.
2)      Keep it in fridge for 5 mins.
3)      Pour oil in a kadai and heat it well.
4)      Spoon in the marinated potatoes and deep fry till golden brown.
5)      Strain it in a tissue to take out excess oil.
6)      In a bowl mix sweet chilly sauce and honey.
7)      Coat the fried potatoes with the mix.
8)      Serve hot.

Dark Chocolate Frosted Vanilla cake

Preparation Time: 50 min

Baking Time: 40 min

Serves: 10

Ingredients measure:-

For Batter:

All purpose flour(Maida): 150gm

Baking Powder : 2 tsp

Beaten Eggs(Room Temp) : 2

Vanilla Essence: 1-2 tsp

Butter: 100 gm(room temp)

Sugar: 150 gm

Warm Water: 1 cup

Preparation:-

1)      Preheat the oven to 200 degrees.
2)      Sieve maida and baking powder thrice.
3)      In a mixer or beater, mix/beat butter and sugar to a paste consistency.
4)      Spoon in the vanilla essence and whisk.
5)      Pour the beaten egg and mix/beat well.
6)      Spoon in the sieved contents half portion at a time and mix/beat well.
7)      Add in the extra cup of warm water and whisk well.
8)      Grease the baking tray (I used heart shaped mould tray) and pour in the final batter.
9)      Bake in 180 degrees for 40 mins.
10)  Allow the microwave to stop completely and then only take the cake outside.
11)   Vanilla cake is ready.
12)  Microwave the dark chocolate for 1 min and mix in 50gm of butter and whisk.
13)  Add 3 tbsp of icing sugar to the frosting mix and whisk again.
14)  If needed shave the top layer a bit and grease the prepared chocolate frosting generously.
15)  Decorate with pista or any nuts according to your wish.

Potato Sabji

Preparation Time: 20 min

Cooking Time: 10 min

Serves: 8

Ingredients measure:-

For pressure cook:

Potato : 4 big cut as cubes

Water :2 cups

Salt : 1 tsp

Big Onion :  3 cut lengthwise

Tomato: 4 cut lengthwise

Ginger garlic Paste : 2 tsp,

Cumin : 2 tsp

Turmeric: 2 tsp

Mustard seeds : 1 tsp

Curry leaves : 2 tsp

Salt: to taste

Oil: 3 tbsp coconut oil

Preparation:-

1)      Pressure cook the items under ‘for pressure cook’.
2)      Keep it aside to the whistle to go off.
3)      Open it and mash the potato slightly to give a creamy look to the curry.
4)      In a kadai, put 2tsp oil and splutter mustard seeds and curry leaves.
5)      Put ginger garlic paste, green chillies, big onion and tomato order wise and sauté.
6)      Spoon in cumin powder, turmeric powder and salt.
7)      Pour one and half cup water to this and bring it to boil.
8)      Dump in the mashed potato and mix well so that it blends well in the curry.
9)      Cook for another 5 mins or until dry depending on your liking.
10)  Garnish with coriander leaves and serve with poori/roti.

Poori (Fried Wheat Balls)

Preparation Time: 8 min

Cooking time: 5 min

Serves: 10

Ingredients measure:-

Wheat(Atta):2 cups

Any rounded bowl( for cutting the shape)

Water: 1 cup(as req to knead a soft dough)

Salt : 2 tsp

Olive oil/Cooking oil : 2 cups

Preparation:-

1)      Knead the dough with water and salt.
2)      Keep it in fridge for 1 hr to thicken.
3)      Cut it into two portion.
4)      Roll out each portion into a big sheet.
5)      Take the sharpening bowl and press it above the sheets so that you get rounded balls as in image.
6)      Pour oil in a kadai and heat it well.
7)      Dump in the poori (rounded balls) and flip the other side so that it get golden colour.
8)      Strain it in a tissue to take out excess oil.
9)      Serve hot.

Beef Varattiyathu (Stir fry)

Preparation Time: 20 min

Cooking Time: 10 min

Serves: 8

Ingredients measure:-

Big Onion: 4 medium cut lengthwise.

Green Chilly : 2 splited lengthwise.

Tomato: 3 medium cut lengthwise

Capcicum: 2 medium cut as cubes

Beef curry already prepared: 500gm

Pepper : 2 tbsp

Salt: to taste

Oil: 3 tbsp coconut oil

Preparation:-

1)      Refer my beef curry recipe from the link http://bit.ly/1fGHiW4.
2)      Pour oil and splutter mustard seeds, curry leaves, green chilies, capsicum and tomato.
3)      Saute till translucent.
4)      To this add the prepared beef curry.
5)      Deep fry in oil for 10 mins with sauting in between.
6)      Garnish with pepper and coriander leaves.