Chicken Curry

CHICKEN CURRY

• Chicken   200gram
• Onion       1 small size
• Tomato puree 200cc
• Ginger  .6cm (to make paste)
• Garlic   5 cloves (to make paste)
• Bay leaf  1
• Cinnamon stick  2 
• Clove     4
• Black pepper 4
• Black cardamom 1
• Green cardamon 2
• Coriander powder 10cc
• Cumin powder      5cc
• Turmeric powder 4cc
• Garam masala 4cc
• chilly powder 3 cc
• Salt  10cc
• Oil 50cc
• Water  500cc

Directions:

• Heat the oil in the pan.
• Add bay leaf, cinnamon stick, black pepper, clove,black cardamon and green cardamon. Fry for 1minutes  on medium flame.
  
• Add chopped onions fry for another 3 minutes on medium flame.
  
• Add ginger and garlic paste cook until brown color.
  
• Add tomato puree mix it well.
  
• Add coriander powder, turmeric powder, cumin powder, chilly powder, garam masala and salt. Mix it well all together. Cook for 5 minutes on medium flame.
  
• Add chicken mix it well with masala. Cook for 3 minutes on medium flame.
  
• Add water and mix well.
• Cover the pan and cook for 20 to 25 minutes on low medium flame.
  

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Cabbage ½

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Onion 1 small size

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Cumin seed 5cc

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Turmeric powder 4cc

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Cumin powder 5cc

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Chili powder 3cc

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Salt 5cc

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Oil 40

Crochet Baby Booties and Hat!

Happy New Year 2016 to all my family members and friends!!! 

This year of my first project is finished off. I made it for a new born baby. While I was working on it, just worried for size. Have a look what I got........:)

Booties!

Hat!

Prawn curry

Ingredients

• 150gm prawn

• One big onion
• 200ml tomato puree
• 200cc Dry grated coconut
• 3 garlic cloves
• ½ cc ginger
• 4 black pepper
• 3 red chili whole
• 1 green chili
• 10cc coriander seeds
• 5cc cumin seeds
• 10cc salt
• Turmeric powder 2.5cc
• Cumin powder 2.5cc
• 4 curry leaves
• 50cc oil
• 500ml water
• Green coriander leaves to garnish

Preparation

• Clean and wash the prawns
• Finely chop onion, garlic, green chili and ginger
  
• Add 2.5cc salt and 2.5cc turmeric powder in prawns and leave it to marinate for 30 minutes
  

Directions

• Heat 40cc oil in a pan
  
• Once oil is heated, add curry leaves, coriander seeds, black pepper, and cumin seeds. Cook for 30 seconds
• Add chopped onion, garlic, chili, and ginger. Mix well and cook for another 7 minutes on medium heat
  
• Add grated coconut, cook for a minute
  
• Add tomato puree, salt, and cumin powder. Mix and cook for 10 minutes.
  
• Take cooked masala in grinder jar, put 100ml water and grind well
  
  
  
• Heat 10cc oil in the pan and fry marinated prawns for 2 minutes till prawn color become orange
  
• Add grind-ed masala in pan, add 400ml water while mixing
  
• Cook for 6 to 8 minutes on medium heat
  
• Add coriander leaves to garnish
  
  
  

Poori

Serves: 4 persons

Ingredients:

1.  2 cups wheat flour.
2. 5 cc salt
3. 2.5 cc ajwain 
4. 5 cc oil
5. 1 cup water
6. 500 cc oil for frying

Directions:

1. Mix wheat flour, salt, and ajwain in a bowl.
   
2. Add water little by little and make a smooth dough. The dough should not be sticky.
   
3. Make small balls out of dough. 
   
4. Rub drop of oil on dough ball and roll it out to make small circle (poori).
   
5. Heat 500 cc oil in a deep pan. 
6. When oil is hot, drop the poori into oil.
7.  Poori will go down the pan and slowly come up to surface frying. When it is coming up, push it down with ladling, this will make poori to puff up. 
   
8. Turn it other side and fry until golden yellow.
   
9. Take out the poori and place on paper to drain excess oil.
   
10. Serve with chole. 
    

Chole (Chickpess)

Today I am sharing one of the my favorite dish Chole. It is very simple and mild spicy,  serves well with poori, bhatura or rice.

Serves: 4-5 persons

Ingredients:

• 2 cups Chana (kabuli chana)
• 1 big onion (roughly chopped)
• 250 ml tomato can
• 6 garlic cloves ( to make 5 cc garlic paste)
• .7 cm ginger (chopped 5 cc)
• 1 green chili (chopped)
• 5 cc cumin seed
• 1 inch piece cinnamon stick
• 2 clove
• 4 black pepper 
• 2 green cardamon
• 1 bay leaf
• 12 cc salt
• 2.5 cc turmeric powder
• 5 cc coriander powder
• 5 cc cumin powder
• 3 cc red chilli powder 
• 5 cc garam masala
• 2 cc amchur powder(dry mango powder)
• 50 cc oil
• 1000 ml water 

Directions:

1. Wash the chana under running cold water till water runs clear. 
   
2. Soak them in enough water for at least 6 hours or overnight. After soaking they will double in size.
3. Drain the soaking water, put chana into pressure cooker, add 1000ml water and 5 cc salt close the lid. Cook for 10 minutes on high flame, then 15 minutes on low flame. Let the pressure go down by itself.
   
4. Heat the oil in the pan on medium flame, once oil is hot add cumin seed, cinnamon stick, clove, green cardamon, bay leaf and black pepper cook all for 15 seconds.
   
5. Add chopped onion, green chili and ginger; and cook for 3 minutes.
   
6. Add garlic paste and cook for another 2 minutes.
   
7. Add tomato paste, turmeric powder, cumin powder, coriander powder, red chili powder, amchur powder, garam masala and salt.
   
8. Mix all  and cook for 3 minutes on medium flame.
9. Add water from boiled chana as per your liking in gravy consistency and bring it boil.
   
10. Add boiled chana, mix well and cook for 6-8 minutes on medium flame.
    
11. Add green coriander leaves to garnish. 

Chota Bheem

Now a days Suchir is busy with Chota Bheem..........:)

Chicken Keema Curry

Preparation and cooking time: 40 minutes

Serves: 4-5 persons

Ingredients: 

• 300 gm. Minced chicken (Keema)

• One big onion finely chopped

• 200 ml tomato puree

• 6 garlic clove (to make 5cc garlic paste)    

• About 1 cm ginger (to make 5cc ginger paste)

• 2 chopped green chilies

• 4 cc turmeric powder

• 5 cc coriander powder

• 5 cc cumin powder

• 2.5 cc red chili powder

• 2.5 cc Indian Garam masala powder

• 8 cc salt (or according to taste)

• 2 cc fennel seeds 

• 1 cm cinnamon stick 

• 3 green cardamoms

• 4 cloves 

• 60 cc oil (vegetable or olive oil)

• Green coriander leaves for garnishing 

• 300 ml water

Directions:

• Heat oil in a pan. Add cinnamon stick, green cardamoms, clove, and fennel seeds; and fry for about 30 seconds.

• Add green chilies and chopped onions. Sauté till onions turn transparent.

• Add ginger and garlic paste. Sauté further for another 3 minutes.

• Add the minced chicken and turmeric powder; cook for 5 minutes on medium heat. Stir in between.

• Add all spices coriander powder, cumin powder, red chili powder, and salt. Mix it well.

• Add the tomato paste and cook for 3 minutes on medium heat.

• Add 300 ml water and mix it well. Cover the pan and cook for 8-10 minutes on medium heat. Stir in between.

• Remove the lid and add Garam Masala, mix it and add green coriander leaves to garnish.

• Serve with Roti or Naan.