Chicken Curry With Cococnut Milk | Easy Chicken Curry |

Ingredients

Chicken – ½ kg

Onion – 3 medium sliced

Ginger garlic paste – 2 tsp

Cinnamom stick – 1 small

Cloves – 2 to 3

Cardamom – 2

Cumin seed – 1 tsp

Bay leaf - 1

Tomato – 2

Few chopped coriander and mint leaves.

 For marination

Yoghurt – 1 tbl.sp

Red chilli powder –  2 tsp

Coriander powder –  3 tsp

Cumin powder – 1 tsp

Turmeric powder – ½ tsp

Garam masala – ½ tsp

Salt as per taste

Roast in little oil

¼  coconut freshly grated

Poppy seed – 1 tsp

Small piece of mace

Half of star aniseed

Whole pepper – 1 tbl.sp

Method

Clean and wash chicken and marinate it with ingredients given for marination. Keep aside for half an hour.

Add a tsp of oil and roast grated coconut and other ingredients given. Blend it to a fine paste by adding little water. Extract milk and keep aside.

Make a puree of tomato and keep aside.

Heat 3 to 4 tbl.sp of oil in a pan and add whole spices like bay leaf, cardamom, cinnamon, cloves and cumin seed. Fry for  few seconds and then add sliced onions and cook till they turn brown in color. Keep stirring in between. Add little salt for onions to cook fast. Cover it and let it cook.

When onions turns brown, add ginger garlic paste and saute for  few secconds till the raw smell goes.

Add puree of tomatoes and stir fry for few seconds. Add marinated chicken, mix well, and let it cook on a medium flame for 2 minutes. Then add water and cover and cook for 5 to 10 minutes or till chicken is cooked. Slow the flame and add coconut milk. Low the flame and let it simmer for 2 to 3 minutes. Off the flame. Garnish with chopped corriander and mint leaves and serve hot.

Jeera Rice | Bagara Rice | Jeera Pulao | Fried Rice

Ingredients

Rice – 200 gm

Onion – 1 medium

Cumin seed – 1 tsp

Green cardamom – 2

Cloves – 3 to 4

Cinnamon – 1 small stick

Salt as per taste

Method

Wash and soak rice in water for half an hour.

Slice onion and keep aside.

Heat a tbl.sp of oil in a pan. When hot add cumin seed and let it splutter. Add cinnamon, cardamom and cloves and sauté for a second. Add onion and cook till it turns light brown in color.

Add water (It should be double the quantity of rice ). For one cup of rice take two cup of water.

Add salt, see that the water is little salty. Mix it, cover and cook till it starts boiling.

Add soaked rice to it. Mix well and let it cook on a medium flame.

Keep stirring in between.

When it is 90 percent done, slow the flame and let it simmer on a low flame  for 3 to 4 minutes or till rice is cooked.

Capsicum Egg Paratha | Egg Paratha | Anda Paratha | Stuffed Egg Paratha

Ingredients
Onion - 1
Ginger garlic paste
Tomato - 2
Capsicum - 3
Red chilli paste - 1 tsp
Corriander powder - 1 tsp
Roasted cumin powder - 1 tsp
Garam masala - 1/2 tsp
Salt as per taste
Few choppped corriander leaves
Eggs - 2

Method
Chop onion in to small pieces. Chop tomato and capsicum and keep aside.
Heat oil in a pan and add onion and saute till it becomes soft.
Add ginger garlic paste and saute for few seconds.
Add chopped tomato and cook till it is mashed.
Add chopped Capsicum ,mix well and let it cook for 2 minute.
Off the flame and let it cool down.
Add two eggs and mix well.
Take a chapati , place on one side stuffing and close from other side.
Cook the chapati on both the sides. The egg will cook inside and will stick to the roti.
Serve hot.

Dry Peanut Chutney | Shengdanachyi Chutney | Maharashtrian Recipe

Ingredients
Peanuts - 500 gm
Kashmiri red chillies - 3
Garlic flakes - 10 to 12
Tamarind - lemon size ball
Salt as per taste

Method
Dry roast peanuts and red chilli. Off the flame and let it cool down.
Remove red chilllies and keep aside.
Peel the skin of peanuts.
Take a blender, add peanuts, red chilli, garlic flakes, tamarind and salt as per taste.
Blend it to a powder.
Serve with snack or roti.

Achari Prawns

Ingredients

Prawns – 200 gm

For achari masala

Whole black pepper – 2 tsp

Mustard seed – 1 tsp

Cumin seed – 1 tsp

Fennel seed – 1 tsp

Onion seed / Kalonji – 1 tsp

Fenugreek seed – ½ tsp

Red chilli – 2

For the gravy

Onion – 2 medium

Mustard seed – 1 tsp

Puree of 2 tomato

Garlic crushed – 4 to 5

One small piece of ginger

Juice of half lemon

Few chopped coriander leaves

Salt as per taste

Mustard oil for cooking

Method

Roast achari masala ingredients and blend
to a fine powder.

Mix achari masala with prawns by adding ¼
tsp of turmeric powder and little salt and leave for half an hour.

Heat 2 tbl.sp of mustard oil in a pan. Add
mustard seed and let it splutter.

Add crushed ginger garlic and sauté till
garlic change its color.

Add onion and cook till light brown in
color.

Add puree of tomato and cook for 2 to 3
minutes till raw smell goes.

Add marinated prawns, mix well and cover
and cook for 2 minutes o a low flame.

Add little water, mix well and cook till
gravy becomes thick.

Add juice of half lemon and garnish with
coriander leaves and serve hot with rice or roti.

Instant Rava Vada | Sooji Vada | Vadalu | Semolina Donut

Ingredients

Rava/Semolina – 200 gm

One small piece of ginger chopped

Few curry leaves

Cumin seed – 1 tsp

Few curry leaves

Few chopped coriander leaves

Baking soda – ½ tsp

Yogurt – 4 to 5 tbl.sp

Salt as per taste

Method

Mix all the ingredients together, add
little water and make a thick batter.

Take a tbl.sp of batter and make a hole in
the centre.

Deep fry in oil till golden brown in color
and serve hot with chutney or sambar.

Goan Fish Curry | Fish Curry With Coconut | Coastal Curry

Ingredients

Fish slices

Half freshly grated
coconut

Red chilli – 3

Onion – 1

Garlic flakes – 7
to 8 small

Cumin seed – 1 tsp

Coriander seed – 1
tbl.sp

Kokam/mango steen –
3 soaked in water

Turmeric powder – ¼
tsp

Salt as per taste

Coriander leaves
for garnishing

To marinate fish

Turmeric powder – ¼
tsp

Little salt

Method

First clean, wash
fish slices and marinate by adding ¼ tsp turmeric powder and little salt. Keep
aside.

Blend together
coconut, onion, red chilli, garlic flakes, cumin and coriander seed to a fine
paste by adding little water.

Heat tbl.sp of oil
in a pan and to it add one small onion chopped and sauté till translucent.

Slow the flame and
blended coconut paste, add little water if it is too thick. Add turmeric powder
and salt and kokam pieces. Mix well. Add fish pieces and let it cook for 5
mintues on a slow flame.

Garnish with
coriander leaves and serve hot with rice or roti.

Remove kokam pieces after 2 to 3 hours or
else gravy will become very sour.