Chicken cutlet

INGREDIENTS

• Chicken (boneless) - 10 pieces
• Potato - 3 (medium)
• Onion - 3 (big)
• Green chilly - 3 (finely chopped)
• Ginger garlic paste - 1 Tsp
• Turmeric powder - 3/4 Tsp
• Red chilly powder - 1 Tsp
• Fennel seed powder - 1/2 Tsp
• Garam masala powder - 1/2 Tsp
• Coriander leaves - 2 Tsp (chopped)
• oil
• salt
• Egg - 2 or 3 
• Bread crumbs

METHOD 

         Boil chicken and potato together with some water,salt and 1/2 Tsp turmeric powder in a pressure cooker, 2 whistles.Once its done mince/shred the chicken pieces and mash the potatoes.Keep aside.In another pan add oil and onion. Saute till its transparent,do not over cook.Now add chopped green chilly and ginger garlic paste,saute for a minute.Its time to add turmeric powder,red chilly powder,fennel seed powder and garam masala.Saute until the raw smell is completely gone and add those minced/shredded chicken,mashed potatoes and chopped coriander leaves.Mix them well.Take out of the heat and once its cooled make them into balls and make desired shapes. Wisk the egg,keep it in a bowl and bread crumbs on a plate.Dip first on the egg and then the bread crumbs one by one. Keep it in the fridge for sometime. Take them according to your need and deep fry it.Serve it hot with tomato ketchup.

Ghee Rice

INGREDIENTS

• Onion - 1 [small]
• Green chilly - 2
• Ginger garlic paste - 1 Tsp 
• Jeera samba rice - 2 cups
• Water - 4 cups
• Coriander leaves
• Salt - As needed

To Temper :

• Ghee - 1 Tsp
• Oil - 2 Tsp
• Cinnamon - 2 sticks
• Cloves - 4
• Green cardamom - 3

METHOD

  In a pressure cooker add ghee,oil and the items given under "to temper". When it starts to crackle saute onion,green chilly,ginger garlic paste and coriander leaves, until the onion becomes transparent. Now add water,salt and lemon juice. Lemon helps the rice to not get sticky. When the water comes to a boil add the rice and give it a stir. Close the lid and wait until 2 whistles. Once the pressure is completely gone transfer it to a serving bowl, so that the rice does not get over cooked. Garnish with coriander leaves and serve hot.

Chicken korma

INGREDIENTS

• Chicken - 12 pieces
• Onion - 3 [medium]
• Tomato - 2 [medium]
• Green chilly - 2
• Ginger garlic paste - 1 Tsp
• Turmeric powder - 1/2 Tsp
• Salt - As needed
• Refined oil - 2 Tbsp
• Cinnamon - 2 sticks
• Green cardamom - 3
• Bay leaf - 1
• Coriander leaves 
• Water - 1 cup

TO GRIND TO MAKE A FINE PASTE:

• Jeera - 1/2 Tsp
• Fennel seed - 1 Tsp
• Peppercorns - 1 Tsp
• Red chilly powder - 1 1/2 Tsp OR
• Dry red chilly - 7 
• White poppy seed - 2 Tsp
• Water - 3- 4 Tbsp

METHOD

       In a pan add oil,cinnamon,green cardamom and bay leaf. When it starts to crackle add onion,green chilly,ginger garlic paste and tomato. Cook until  it turns mushy. By that time we have to grind all the ingredients (given under "to grind") by adding water little by little.Its your choice to use red chilly powder OR dry red chilly.But i personally feel,using dry red chilly tastes better.Now add turmeric powder and the chicken pieces with some salt. Cook for a minute and then add the paste.Now we can add water according to the consistency we need. Cook it on a medium flame until the raw smell is completely gone. Now add the coriander leaves and a teaspoon of oil give it a stir. Transfer it to a serving bowl and serve hot. Tastes best with ghee rice, idiyappam,paratha etc.

VEGETABLE BIRYANI

INGREDIENTS

• Oil/Ghee - 2 tblsp 
• Onion - 1
• Tomato - 2
• Green chilly - 4 
• Ginger garlic paste - 1 tsp
• Carrot - 1 [ small cubes ]
• Potato - 2 [ diced ]
• Green peas - 1/4 cup
• Pepper powder - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Garam masala - 1/4 tsp
• Kitchen king masala - 1/4 tsp 
• Basmati rice - 1 1/2 cup [ soaked in water for 1/2 hr ]
• Salt - As needed
• Water
• Coriander leaves - 2 tblsp [ chopped ]
• Mint leaves - 2 tblsp [ chopped ]

To temper :

• Bay leaf - 1
• Cinnamon - 2 sticks
• Cloves - 5
• Cardamom -3
• Peppercorns - 1 tsp

METHOD

      In a heavy bottom pan add oil/ghee and when it becomes hot add the items given under "to temper". Now add onion and salt, saute till it gets transparent. Then add tomato,green chilly,ginger garlic paste and saute them until it gets mushy. Add turmeric powder,pepper powder,garam masala and kitchen king masala. Wait until the raw smell goes and then add enough water for the rice to boil. Now add coriander leaves ,mint leaves and basmati rice. Give it a stir . Wait until it gets cooked. Move on to a serving dish and garnish it with some coriander leaves.

Tomato Rice 

INGREDIENTS

• Onion - 1 [ medium size ]
• Tomato - 4 or 5
• Green chilly - 2
• Ginger garlic paste - 1 tsp
• Turmeric powder - 1/4 tsp
• Red chilly powder - 1 tsp
• Fennel powder - 3/4 tsp
• Garam masala - 1/4 tsp
• Coconut milk - 1/2 cup 
• Jeera samba rice - 2 cups
• Coriander leaves - 1 tblsp
• Mint leaves - 1 tblsp
• Water - 4 cups
• Salt - As needed
• Ghee/Oil - 2 tblsp

To temper :

• Bay leaf - 1
• Cinnamon - 2 sticks
• Cardamom - 3 
• Cloves - 3

METHOD

      In a pressure cooker add oil and temper the items given under "to temper". Now add onion,tomato,green chilly,ginger garlic paste and salt. Saute till it gets mushy. Then add turmeric powder,red chilly powder,fennel powder and garam masala. When raw smell goes and the oil start to separate from the mixture, add coconut milk,coriander leaves and mint leaves. Add water and when it comes to a boil we can put in the rice, give it a stir and close the lid. When 1 or 2 whistles come [ depending on the cooker we use, mine needs 2 whistles] off it and as soon as the pressure is completely gone we can transfer it to the serving plate and garnish it with some coriander leaves. Tastes best with fried egg.

Evergreen omelette

INGREDIENTS

• Egg - 3
• Green chilly - 2
• Shallots - 5 no:'s
• Curry leaves - 2 sprigs 
• Coriander leaves - 2 tbsp [chopped]
• Salt - As needed 
• Oil - 2 tsp

METHOD

       Put all the ingredients except oil in a blender,make it into a fine paste. In a pan add oil and when it is hot add this mixture. Cook both the sides well .If u want u can make it scrambled egg. Our Evergreen omelette is ready . Have a gud day :)

Pepper chicken

INGREDIENTS

• Chicken - 10 pieces
• Onion - 3 [ sliced ]
• Ginger garlic paste - 1 tbsp
• Tomato - 2 [ made to paste ]
• Turmeric powder - 1/2 tsp
• Chilly powder - 2 tsp
• Curry leaves - 2 sprigs
• Oil - As needed

To heat and grind to make a powder 

• Pepper - 2tsp
• Red chilly [dry] - 4
• Cinnamon - 2 small sticks
• Clove - 1
• Cardamom - 2 
• Jeera - 1/2tsp
• Fennel seed - 1tsp
• Coriander - 3 no:'s

METHOD

In a hot pan add oil . Saute onion ,ginger garlic paste ,tomato paste ,curry leaves ,turmeric powder ,chilly powder and salt .  Now add the chicken pieces. Close it with a lid and cook in low flame. Take another pan without adding oil add all the spices , just heat it . Allow it to cool and grind it to a fine powder ,do not add water. Add this powder only when the chicken is almost cooked. Mix it well and cook for another 5 - 10 minutes . Serve it hot with ghee rice ,naan . Have a gud day :)