Chicken Stew

Ingredients

• Chicken - 1/2 kg
• Onions - 2 large
• Potatoes - 2 cubed
• Ginger paste - 1/2 tsp
• Garlic - 2 cloves sliced
• Green chillies - 5 slit
• Cloves -4
• Cardamom - 2
• Cinnamon powder - 1 tsp
• Pepper corns - 8
• Turmeric powder - 1/4 tsp
• Fennel powder - 1 pinch
• Garam masala powder - 1/2 tsp
• Coconut milk - 1 can (400 ml) or 1/2 cup thick coconut milk and 1 1/2 cup thin coconut milk
• Ground black pepper - 1/2 tsp
• Lemon juice - 1 tbsp
• Curry leaves - 15-18
• Oil - 2 tbsp
• Salt - To taste

Method

1. Heat oil in a non-stick pan. Add curry leaves, cloves, cinnamon, cardamom, pepper corns and saute for a minute.
2. Add sliced garlic and ginger paste and saute. Add green chillies and sliced onions and fry for a few minutes.
3. Add turmeric powder, salt and the chicken pieces and cook for 3 minutes.
4. Add thin coconut milk. If using the can, add half the coconut milk can. Add garam masala, fennel powder and potato cubes. Pressure cook, after one whistle lower heat and cook for 7 minutes.
5. Add thick coconut milk, ( if using the coconut milk can, add the rest of the contents in the can) fresh curry leaves, lemon juice and pepper powder.
6. Let it cook on the gas till the desired consistency of the gravy is reached.
7. Serve with ghee rice.

Lamb Fry - Kerala style

Ingredients

• Lamb - 1/2 kg (cut into small pieces)
• Green chilies -2 chopped
• Ginger - 1" piece chopped
• Red chilly powder - 1 tsp
• Turmeric - 1/4 tsp
• Onion - 2 sliced
• Curry leaves - A few
• Salt - To taste
• Oil - 3-4 tbsp
• Coriander leaves -  A small bunch 

Method 

1. Boil the lamb in the pressure cooker with green chillies, ginger, curry leaves, turmeric powder, salt, 1/2 tsp chilly powder and half cup of water. After one whistle, lower heat and cook for 25 mins.
2. In a non-stick frying pan, add oil and fry the onions golden brown. Add 1/2 tsp chilly powder.
3. Now take out the boiled meat pieces from the cooker and fry with onions.
4. When fried add the left over gravy in the cooker.
5. Fry till it is dry. Garnish with coriander leaves.

Pepper Chicken

This recipe reminds me of home more than anything else! So whenever I feel terribly homesick I make myself some pepper chicken and then the world seems a much nicer place!

Ingredients

• Chicken - 1kg
• Onions - 2 large sliced
• Green chilly - 2 chopped
• Ginger - 1" piece chopped
• Chilly powder - 1 1/2 tsp
• Turmeric - 1/2 tsp
• Potatoes - 3 (medium size) -  Peeled and cut into thick slices.
• Salt - To taste
• Curry leaves -A few
• Coriander leaves - A few to garnish
• Oil - For frying

Method

1. Cut the chicken into medium size pieces.
2. Mix all the above mentioned ingredients together in a pressure cooker.
3. Add half cup of water and pressure cook. After one whistle cook, lower heat and cook  for 7 minutes.
4. Once chicken is pressure cooked, put a non-stick frying pan on the fire. Heat oil and shallow fry the chicken pieces. Sprinkle pepper on the pieces of chicken while frying.
5. Once pieces are fried move them to a serving dish.
6. Shallow fry the potato slices on both sidse after sprinkling pepper on them.
7. Take the excess liquid gravy in the pressure pan and evaporate till it becomes thick and more concentrated.
8. Once potato pieces are fried arrange it in the serving dish along with the chicken. Pour the concentrated liquid gravy from the pressure pan onto the chicken and potatoes.
9. Garnish with coriander leaves.

Mince Pie - Chicken/Beef/Lamb

This is one of my mum's famous recipes! Tastes excellent and goes really well with some crusty garlic bread.

Ingredients

Mince meat (Chicken/Beef/Lamb mince) - 1/2 kg
Potatoes - 3 medium
Onions -2 chopped
Green chillies -4
Ginger - 1" piece
Coriander leaves - A bunch
Pepper - 1/4 tsp
Oil -3 tbsp
Salt - To taste

Method

1. Pressure cook the mince meat with potato. For beef and lamb mince pressure cook for 15 minutes after first whistle. For chicken mince pressure cook for 7 minutes after first whistle. Add water while pressure cooking about 1 cup.
2. Chop onions, green chillies and ginger.
3. Put a non-stick pan on the fire, add oil and fry onions, green chillies and ginger till light brown.
4. Once the mince meat is cooked. Take cooker off the fire and  remove the potatoes. 
5. Cool and peel the potatoes. 
6. Return the cooker with mince meat to the fire and dry up all the water in the cooker. 
7. Mix the mince meat with the fried onions, green chillies and ginger.Add coriander leaves and fry for some time. Keep aside.
8. Mash the potatoes, add a little salt and pepper.
9. Mix the mince with the mashed potato.
10. Line a baking tray with butter.
11. Put the mince and potato mixture into the pan.
12. Prepare white sauce. (Method given below)
13. Pour a little white sauce and mix it with the mince meat mixture in the baking pan. Now pour rest of the white sauce on top and bake for about 45 minutes at 180 Deg C.
14. Serve warm with crusty garlic bread.

White Sauce

Ingredients 

• Milk - 2 mugs
• Butter - 3 tbsp
• All purpose flour  (Maida) - 3 tbsp
• Cheese- 50 gms (Cheddar)
• Eggs -1
• Salt - To taste
• Pepper - To taste

Method

1. Keep a saucepan on the fire and add butter. Flame should be low.
2. When the butter melts, take it off the fire and add the all purpose flour.
3. Stir it well, put it back on the fire and stir till it becomes light brown.
4. Now add the milk, stirring all the time till it thickens.
5. Take it off the fire and add cheese and egg.
6. Add salt and pepper to taste.

Batura

This is one of my mum-in laws recipes. The batura's are very easy to make and the best part is, if you have left overs you can store them in an air tight box in the fridge and they stay soft. You just need to microwave before you serve them again!

Ingredients

• All purpose flour (Madia) - 2 cups
• Egg -1
• Oil -2 tbsp
• Curd/Yoghurt -1 tbsp
• Soda bicarbonate -1 pinch
• Salt - 1/2 tsp
• Sugar - 2 tsp
• Instant yeast -1 pinch
• Milk -1/2 cup

Method

1. Put the flour into a bowl.
2. Make a well in the center of the flour heap and put in all the above mentioned ingredients.
3. Make a soft dough and knead well until smooth.
4. Smear the dough with a little oil, cover with a wet kitchen towel and leave it to rise in a warm place.
5.  In case the weather is not warm enough, you could pre-heat the oven to 30 Deg C, switch it off and then leave the dough inside for rising. (4-6 hours) 
6. When the dough is ready, make small balls and roll out flat using a rolling pin. Don't roll it out too thin. You can alter the size of the batura's as per the size of your frying pan. 
7. Fill a frying pan with oil, heat well and once the oil is hot, then deep fry the batura's and drain on a kitchen towel.
8. If you want to make it faster you can add a little bit more yeast while making the dough.

Butter Garlic Tiger Prawns

Ingredients

• Tiger prawns - 4
• Garlic cloves - 2
• Butter - 2 tbsp
• Cream - 3 tbsp
• Freshly ground pepper -  To taste
• Salt -  To taste
• Parsley - A  small bunch, chopped

Method

1. Put the butter and garlic in the blender and grind.
2. In a non-stick pan heat butter and garlic mixture. Once the butter has melted, add the prawns and stir well.
3. Stir fry until the prawns are pink (about 5- 6 minutes). Do not over cook.
4. Season with salt and freshly ground black pepper.Add the cream and mix well. 
5. Garnish with chopped parsley.
6. Serve at once.

Simple Chicken Biryani

This is a simple chicken biryani recipe where the biryani is cooked in the pressure cooker.  After experimenting with a lot of recipes I have come up with this recipe and find it works beautifully. So when I don't feel up to making the elaborate biryani, I go for this and find most people like this as much as the layered more elaborate biryani.

Ingredients

• Basmati Rice - 2 cups
• Chicken - 1/2kg (cut into medium size pieces)
• Onions -4 sliced
• Tomato -4 chopped
• Curd/Yogurt - 1/2 cup
• Mint leaves - 1/2 a bunch
• Coriander leaves - a bunch
• Turmeric powder - 1/2 tsp
• Garam masala  powder- 1 tsp
• Chilly powder - 1 tsp
• Cloves - 4
• Green cardamom - 4
• Cinnamon powder - 1 tsp
• Ginger-garlic paste - 4 tsp
• Cashew nuts -10
• Poppy seeds - 1tbsp
• Ghee/oil- 1/2 cup
• Green chillies -6 chopped
• Eggs - 4 boiled
• Salt - To taste

Method

1. Marinate the chicken in curd/yogurt, salt and garam masala powder for atleast 1hr (preferably overnight).
2. Pressure cook chicken for 1 whistle and then let it cook for about 7 minutes on low heat. Keep aside.
3. Soak the basmati rice in water for 15 minutes. Then drain and keep aside.
4. Put non-stick pan on the fire, add about 1tbsp of ghee and fry the drained rice till dry.
5. Heat oil/ghee in a non-stick pan, add spices - cloves, cardamom, cinnamon powder. Add the onions and fry till onions start to turn golden brown. Add ginger-garlic paste, chopped tomato, chopped green chillies. Fry till tomato is cooked. 
6. Add coriander leaves, mint leaves, turmeric powder, chilly powder and fry till oil separates.
7. Grind together cashew nuts & poppy seeds. Mix the cashew nut and poppy seeds into the frying masala.
8. Add the partially cooked chicken to the masala and mix for a few minutes till chicken is well coated.
9. Transfer contents to pressure cooker.
10. Add the rice and  salt.
11. Add 4 cups of water to the cooker contents.
12. Cover the pressure cooker and cook until you hear one whistle.
13. Remove the pressure cooker from the gas and let it cool before opening. The cooker needs to cool for atleast 30 minutes before opening. This is to ensure that the rice cooks well. The rice cooks with the steam trapped in the cooker so it is important to let it cool with the weight on and the steam trapped inside.
14. Place 4 eggs in a saucepan filed with water. Once the water starts to boil, lower the flame and let the eggs cook for 10 minutes.
15. Take pan of eggs off the fire and plunge eggs into cold water.
16. When the eggs cool, peel and slice in half and sprinkle with salt.
17. Once biryani is ready decorate with sliced eggs and serve!

Chicken with chorizo & potatoes

This is one of my favorite oven recipes. This recipe is inspired by Nigella Lawson's Spanish Chicken recipe. I have modified her recipe since I found the original a bit bland. It is super easy and I usually make this when I've had a long day and don't want to spend too much time cooking in the kitchen. All the ingredients go into a baking pan and then it cooks happily in the oven while you relax and wait for it to get ready! It really doesn't get better than this! Tastes delicious too! You can serve with garlic bread or pasta.

Ingredients

• Olive oil - 3tbsp
• Chicken - 600 gms ( legs or thigh pieces preferable)
• Chorizo or spanish sausage - 250 gms sliced
• Baby potatoes /new potatoes - 500 gms
• Onions - 2 sliced
• Oregano -2 tsp
• Cayenne pepper powder - 1 tsp
• Chilli flakes - 1/4 tsp
• Salt - To taste

Method

1. Marinate the chicken in cayenne pepper powder, chilli flakes, salt and 1tbsp of olive oil. If you don't like too much spice you can avoid the chilli flakes. Ensure you make cuts on the chicken so that the marinade seeps into the chicken. Also do not remove the skin as this gets really crispy in the oven and makes the dish even tastier.
2. Pre-heat oven to 220 Deg C. In case oven has fan, then heat to 200 Deg C. 
3. Put 2 tbsp of  olive oil in the bottom of a roasting pan. Rub the skin of the chicken in the oil, then turn skin-side up.
4. Chop up the chorizo sausages and the baby/new potatoes and put it around the chicken pieces. Sprinkle the onion and the oregano over the chicken pieces. Sprinkle salt on the potatoes.
5. Cook for 1 hour in the oven, but after 30 minutes, turn the chicken pieces over so the other side cooks well too. The chorizo will give out orange colored oil/juices as it cooks. Baste the contents with the orange-coloured juices. Keep an eye on the chorizo slices when you are turning the chicken over, in case they are getting overcooked and becoming too dry and crispy remove them and you can add it again while serving.
6. Once the chicken and potatoes are golden brown it is ready to eat! 

Egg Masala

Eggs are versatile and can be used to enhance a dish such as fried rice, biryani etc or it can be the main ingredient in a dish. I love eggs and egg masala is one of my favorites! Best with chapathi's or paratha's but can also be eaten with basmati rice.

Ingredients:

• Eggs - 3 or 4
• Onions - 4 large sliced
• Tomatoes - 2 chopped
• Red chilly powder - 1/2 tsp
• Coriander powder - 1/4 tsp
• Turmeric powder - 1/4 tsp
• Pepper powder -  1/4 tsp
• Salt - To taste
• Oil -5-6 tbsp
• Parsley or Coriander - To decorate & garnish

Method:

1. Place eggs in a pan full of water and once the water boils, lower heat and let it cook for 10 minutes.
2. Take pan of eggs off the fire and plunge eggs into cold water.
3. When the eggs cool, peel and keep aside.
4. In a non-stick pan put oil and fry the onions till light brown colour.
5. Then add the masala powders in the order given above.
6. Fry for a couple of minutes and then add tomatoes.
7. Once tomatoes are cooked add the boiled eggs.
8. Mix well and pile the onions on top of the eggs. Fry for a few more minutes.
9. Decorate and garnish with parsley or coriander.
10. Egg masala is ready to be served.

Chilly Hing Potato

When my sister and I left home after college to work in a different city, my mum took the trouble to write a book full of easy to follow recipes for us so that we would not starve. This recipe is one of them and always brings back fond memories.

Ingredients:

• Potatoes - 3 large
• Hing or Asafoetida - 1/4  tsp
• Red chilly powder - 1/2 tsp
• Turmeric - 1/4 tsp
• Salt - to taste
• Oil - 4-5 tbsp
• Coriander or Parsley - To garnish

Method:

1. Put the potatoes in a pressure cooker with water. Initially let the flame be high, once the cooker whistles, lower the flame and pressure cook the potatoes for 10 minutes on low flame.
2. Peal and cube potatoes.
3. Place non-stick pan on fire and add oil. Don't let it get too hot.
4. Mix the powders- red chilly powder, turmeric powder, hing and salt in a small bowl and keep it ready.
5. Add the mixed powders to the oil and immediately add the boiled potato cubes.
6. Fry till the crumbs become crispy.
7. Add coriander or parsley to garnish.
8. Serve with chapathi's or rice.

Pizza Buns

This makes a really nice snack and can be made quickly. You can vary the toppings based on what you have at home and what you enjoy eating. I use packaged tomato puree bought from a supermarket, though you can make home-made puree though then it would take much longer to make. I use chorizo slices for meat topping but you can also use ham, salami, sausage, grilled chicken pieces or avoid it altogether. The meat should be fully cooked before using it as a topping as grilling in the oven is only for a few minutes. The chorizo we get to buy from supermarkets is ready to eat, so it is easy to use. Mushrooms, corn, red and yellow bell peppers can also be used for vegetarian topping. If using mushrooms, I would suggest you saute it in a little olive oil or butter and cook it before using it as a topping. Regarding cheese, I prefer cheddar, but you can also use any other type of cheese or even chopped up cheese slices.

Ingredients

• Plain buns - 2
• Tomato puree - 4 heaped tbsp
• Capsicum - 1/2 chopped 
• Chorizo slices - 2 chopped
• Oregano - 1/2 tsp 
• Cheddar cheese - to taste
• Salt - to taste

Method

1. Cut the buns and spread tomato puree on inner side of the buns.
2. Garnish with cut capsicum pieces, chorizo pieces & cheese.
3. Sprinkle salt and oregano.
4. Grill in the oven for 4-6 mins at 180 degs C or until the cheese has melted.

Tandoori Paneer Fry

This is a really simple recipe and one that you can make when you don't have time to cook an elaborate dinner. You can also serve this as a starter for dinner parties. In which case I use tooth picks to skewer the paneer and arrange them on a plate.

Ingredients

• Paneer - 250 gms
• Curd/Yoghurt -3/4th cup
• Ginger -garlic paste - 2 tsps
• Red chilly powder - 1/2 tsp
• Green chilly - 1 chopped
• Coriander leaves - A few
• Garam masala powder - 1/4tsp
• Salt - To taste
• Oil -3 tbsp

Method

1. Cut the paneer into cubes.
2. In a bowl, mix curd with all other ingredients mentioned in the list except oil.
3. Let the paneer marinate in the curd mixture for at least half hour. Ideally you may marinate it over night.
4. Place a non-stick pan on the fire and add oil. When hot, drop the paneer into the oil and fry till paneer is cooked.
5. Paneer should not become hard but should remain soft but firm. 
6. Eat with chapathis or parathas.

Double Chocolate Pudding

This is a very easy dessert which you can make at short notice. It's very chocolatey and yummy! Also useful when you want to make dessert only for two people and you don't want to have leftovers. You can scale it up depending on how many people you have, the quantities mentioned below are for 2 people. This recipe contains alcohol, though if you don't drink you can leave it out.

Ingredients

• Sugar -1/3 cup
• Salt - a pinch
• Cocoa powder - 2tbsp
• Corn flour - 4 tsps
• Whole milk - 1 cup
• Bittersweet chocolate chopped - 1tbsp
• Vanilla essence- 1tsp
• Rum/Whisky - 1tbsp

Method

1. Mix sugar, cocoa, corn flour & salt in a heavy saucepan.
2. Gradually add half the milk, whisking until the mixture is smooth.
3. Whisk in the remaining milk.
4. Continue whisking over medium heat until pudding thickens and comes to boil, will take about 5 mins.
5. Continue to boil for a minute longer whisking constantly.
6. Remove pudding from heat.
7. Add chopped chocolate pieces and vanilla essence. Mix until the chocolate melts and pudding is smooth.
8. Add 1 tbsp of rum/whisky.
9. Divide between 2 dessert bowls.
10. Cool pudding in freezer for 20 mins and serve. Alternately you can put it in the fridge if you are making it well in advance.

Pineapple & Walnut Cake

This is one of my favorite cakes, it's light and fruity and a great evening snack with tea. If you don't like walnuts or you can't get them you can substitute with cashewnuts and it's just as tasty!

Ingredients

• Whole wheat flour (Atta) -1 cup
• All purpose flour (Maida)- 1 cup
• Sugar - 1 1/4 cup, plus 2 tbsp sugar
• Baking powder - 1tbsp
• Baking soda - 1tsp
• Salt - 1/2tsp
• Egg -1
• Yoghurt/Curd - 1 cup
• Oil -1/4 cup
• Vanilla essence - 1tsp
• Pineapple - 1 1/2 cups diced and blotted dry
• Walnuts- 1/4 cup

Method

1. Pre-heat oven to 350 Deg F. Coat an 8" baking pan with oil. Just enough to give the tin a glossy coat, no excess oil should be left in the pan.
2. Mix whole wheat flour, all purpose flour, 1 1/4 cup sugar, baking powder, baking soda and salt.
3. Whisk egg, yoghurt, oil, vanilla essence in a large bowl until smooth. Add dry ingredients from step 2.
4. Mix till blended. Do not over mix. Fold in the diced pineappple. Pour the batter into the baking pan.
5. Combine walnuts and the remaining 2tbsp sugar in a small bowl. Sprinkle over the batter.
6. Bake the cake until the top is golden and a skewer inserted in the center comes out clean. Approximately 30-45 minutes. Please monitor it after 25 mins to check if ready.
7. Let it cool on a wire rack for 15-20 mins.
8. Cut and serve either plain or with cream/ice cream.

Apple & Cinnamon/Date & Carrot Cake

Ingredients

• Maida (refined wheat flour) - 1 cup
• Atta (whole wheat flour) - 1 cup
• Apple grated -2 cups
• Curd/yoghurt - 1 cup
• Oil - 1/2 cup
• Baking soda - 1 tsp
• Pinch of salt
• Sugar -1 cup (powdered finely)
• Cinnamon powder - 1 tsp

Method

1. Mix all above ingredients together and bake at 350 F for 15-20 mins.
2. You can make date and carrot cake by substituting the two cups of grated apple for one cup of seed less dates and one cup of carrot grated. Also you can add 1 tsp of vanilla essense when making the date and carrot cake.
3. The date and carrot cake comes out moist with no strong taste of carrot.

Paneer Kurma

Finally a vegetarian recipe! By popular demand, I thought I would start with paneer since most vegetarians I know love paneer. This is one of my mum's recipes. It's really easy and very tasty.

 

 

 

Ingredients

• Paneer - 250gms (cut into cubes)
• Garam masala -1/2 tsp
• Clove -1
• Curd - 3 tbsp
• Onion - 1 (chopped)
• Ginger Garlic paste - 1tsp
• Tomato - 1 (chopped)
• Red chilly powder - 1/2 tsp
• Raisins - 2 tsp
• Cashewnuts - 4
• Poppy seeds - 2 tsp
• Green chilly - 1 (sliced long)
• Thick coconut milk - 1 cup
• Coriander leaves - A few
• Oil -2tbsp
• Salt - To taste

Method

1. Marinate paneer in 3tbsp curds, 1/4 tsp garam masala, coriander leaves and salt.
2. Place a non-stick pan on the fire. Pour 2tbsp oil. When hot, add 1 clove.
3. Add onions and saute till transparent.
4. Add ginger- garlic paste and saute for a minute.
5. Then add chilly powder and chopped tomato. Fry till the tomato is well fried.
6. Add marinated paneer and mix well.
7. Let it boil for a few minutes.
8. Grind cashewnuts and poppy seeds. When well powdered, add raisins and a little water and grind well to form a paste.
9. Add ground paste to the boiling paneer.
10. Add 1 cup thick coconut milk. Mix well. Check taste and add salt as required. Do not over cook paneer, it should be soft not rubbery and also should not completely crumble.
11. Then add green chilly,chopped coriander and 1/4 tsp of garam masala to the paneer in the pan.
12. Cook for a few more minutes. Paneer kurma is ready!
13. Serve with parathas, chapathis or basmati rice.

Chicken Curry - Kerala Style

For a long time I have been looking for a good kerala chicken curry recipe, one which is simple, easy to replicate and also tasty. Finally I have managed to create one after combining a few recipes which I found online and adding my own creativity. This chicken curry is very tasty with kerala red rice or kerala parathas, though you can also eat it with appam,basmati rice or chapathi.

Ingredients

• Chicken- 1 Kg (cut int small pieces)
• Onions - 3  large (sliced)
• Potatoes - 2 ( cut into cubes)
• Garlic - 4 cloves (sliced)
• Ginger - 1" piece (sliced)
• Garlic paste - 2 tsp
• Ginger paste - 2 tsp
• Green chillies - 6 (halved)
• Corriander powder - 3 tbsp
• Chilly powder - 2 tbsp
• Turmeric powder - 3/4 tsp
• Garam masala - 1 tbsp
• Coconut milk  - 400 ml. can
• Fennel powder - 1/2 tsp
• Curry leaves - few
• Coriander leaves - few
• Oil  - 3 tbsp
• Salt to taste

Method

1. Heat the oil in a non-stick pan, add the garlic and ginger, fry for few minutes. Then add the ginger and garlic paste.
2. Add the sliced onions, green chillies and saute till the onions are light brown.
3. Take a small bowl and add the turmeric powder, coriander powder, chilly powder, salt and mix well. Add little water to make a paste.
4. Add the paste to the onions and mix well. Fry for about ten minutes or till the oil separates. Be patient!
5. Add the chicken pieces and the potato cubes. Mix well with the onion masala and fry for a few minutes.
6. Add garam masala and fennel powder and fry for a few more minutes.
7. Add half can (200ml) of coconut milk and half glass of water to the chicken and potato mix.
8. Mix well and transfer to a pressure cooker.
9. Pressure cook, once whistle blows lower heat and cook for 7 minutes.
10. Open cooker, transfer contents back to non stick pan and add rest of coconut milk (200ml).
11. Boil for a few minutes and keep on gas till required consistency is achieved.
12. Add curry leaves and coriander leaves.
13. Chicken curry is ready to eat!

 

Chicken Ghee Roast - Mangalorean style

Let me start by saying, Happy New Year! I decided to start the new year with a simple recipe which gives fantastic results. This recipe originally belongs to my sister's mum in law, Mohini aunty. I have modified it a little to make it simpler. This is not a recipe you want to try when you are on a diet, but it is great when you are in a mood to indulge. Traditionally chicken ghee roast is eaten with neer dosa's but you can also eat it with chapathi, parathas, basmati rice or appams.

Ingredients

• Chicken - 1 Kg (cut into medium pieces)
• Kashmiri  red chillies - 1 cup - soak in water
• Garlic - 2 pods full or 20-25 flakes
• Jeera - 1 tsp
• Vinegar - 3 tbsp
• Cashewnuts - 20
• Onion - 3 (chopped finely)
• Ghee - 3 tbsp
• Salt -  To taste

Method

1. Grind garlic, jeera, cashewnut and vinegar fine.
2. Grind the kashmiri red chillies.
3. Add all the ground ingredients to the chicken along with salt and  mix well. Marinate for an hour.
4. Fry chicken with 1 tbsp ghee for 3 mins on low heat. Mix well.
5. Pressure cook chicken, once first whistle blows let it cook on low heat for 7 mins.
6. In the meantime,  use a non-stick pan to fry onions golden brown in 2 tbsp ghee.
7. Mix the pressure cooked chicken with the onions and roast on medium flame. Ensure that the masala doesn't become too dry.
8. Once the masala coats the chicken and the chicken becomes brown, it is ready to serve!