Chef Rao

Varan Dal

2010-04-25T10:03:00.000-07:00

Ingredients:

1 cup toor dal (yellow lentils)
Pinch of asafoetida
Salt, Ghee
1/2 tsp turmeric powder
1/2 a lemon

Method:

Pressure cook dal with turmeric, hing, and 4 cups of water. After 3 whistles, reduce flame to low heat, and cook for 8 minutes. Now, turn off the heat.
In a vessel, pour the dal & some water to dilute it, add salt to taste, & stir well till dal boils.
Turn the flame off, add squeeze half a lime and 1 tsp of ghee.

Ghati Mutton

2010-03-13T19:12:00.000-08:00

Ingredients

2 lbs mutton/lamb
10 cloves of garlic, minced
1" ginger, grated
2 large onions, finely chopped
1/2 cup grated coconut
10 red chillies
1 tsp turmeric powder
1 tbsp coriander powder
1 tbsp khus-khus/poppy seeds
6 cloves
1" piece cinnamon
8 whole peppercorns.
1 tbsp oil
2 cups water
salt to taste

Preparation:

Roast all the masalas on a tava or non stick frying pan till light brown. Do not burn.
Grind all the roasted ingredients in a blender along with the ginger, garlic and salt to make a fine paste.
Rub the paste on the pieces of mutton and marinate for an hour or more.
Heat oil in a kadhai and fry the onions slowly till soft & brown.
Add the marinated meat along with all the spice paste and brown well.
Add 1 cup of water and bring to the boil. Lower heat cover tightly and simmer for 1 1/2 hours till meat is really soft.

Mutton Masala

2010-03-13T14:08:00.000-08:00

Ingredients:

2 lbs of mutton
2 large red onions, finely chopped
2 tomatoes, finely chopped
2 tbsp ginger-garlic paste
4 tbsp oil
1" cinnamon stick
4 cloves
2 bay leaves
1tbsp fennel seeds
1 tsp turmeric powder
4-6 curry leaves
1 tbsp red chili powder
1 tbsp coriander powder
1 tbsp black pepper powder
a bunch of finely chopped coriander leaves

Preparation:

Heat 1 tbsp oil in a pan.
Add onions and saute till it becomes soft and translucent .
Add tomatoes and fry them all together for about 5 minutes .
Remove them from heat and let it cool for few minutes.
Grind them into a smooth paste. Keep it aside.
Heat 2 tbsp of oil in a pressure cooker, add the ground paste and fry it in the oil for 2 to 3 minutes. Now add the ginger & garlic paste .
After the raw smell off ginger and garlic goes off, add the mutton and mix it all well. Fry the mutton with the masala for 5 to 8 minutes in medium flame.
Now add the red chili powder, turmeric powder, coriander powder, black pepper, salt and half cup of water into it.
Stir it well so that all of the ingredients mix together and close the lid of the pressure cooker.
Pressure cook it until the whistle goes off 4 times. After that remove from heat and keep it aside.
Heat the remaining oil in a kadhai/pan. Add cloves, cinnamon, bay leaves, fennel seeds and curry leaves. After the seeds sputter add the pressure cooked gravy in to it . Boil it for a few minutes or till it comes to complete boil.
If the gravy is little watery leave it in a medium heat until it becomes a bit thick in consistency and remove from heat.
Garnish with coriander leaves.

Chicken Curry

2010-03-07T18:31:00.000-08:00

Ingredients:

2 lbs of thigh chicken
1/2 pint yogurt
1 tsp turmeric powder
1 tbsp ginger-garlic paste
salt to taste
2 tbsp olive oil
1" cinnamon stick
2 tbsp garam masala
4 cardamon cloves, split open
5 cloves
3 bay leaves
6-8 mint leaves, finely chopped
3-4 slit green chillies
a bunch of coriander leaves, finely chopped
2 large red onions, finely chopped
2 large tomatoes, finely chopped

Preparation:

Marinate chicken with yogurt, turmeric, garlic-ginger paste, and salt. Leave marinated chicken aside for at least 1 hour.
Heat oil in a pan. Fry in it: cinnamon, bay leaves, cardamom, and cloves for a few seconds.
Add mint leaves, slit green chillies, and coriander leaves.
Add the onions, and fry until fully brown.
Add the marinated chicken to the pan.
Add the garam masala.
Add tomatoes, & cook for 7-10 minutes, or till fully cooked.

Koshimbir (Vegetable Raita)

2010-03-06T19:27:00.000-08:00

Ingredients:

1/4 cup finely chopped cucumber
1/4 cup finely chopped tomato
1/4 cup finely chopped onion
1/4 cup shredded carrot
1/4 cup finely chopped coriander
1 cup yogurt Yoghurt
2 tbsp roasted peanut powder
2-3 chopped green chillies
1 tsp sugar
salt to taste

Seasoning:

1 tbsp oil
1 tbsp mustard seeds
3-4 curry leaves
pinch of asafoetida

Preparation:

Add all ingredients in the bowl. Mix well.
Heat oil in a pan. Add mustard seeds, when they start popping, add curry leaves and asafoetida.
Add this seasoning to mixture.

Cucumber Kochholi

2010-03-06T19:11:00.000-08:00

Ingredients:

1 large cucumber, finely chopped
1 tsp mustard seeds
3-4 curry leaves
a pinch of asafoetida
1/4 cup grated coconut
2 green chillies
a small ball of tamarind paste
1/2 inch of ginger
a handful of peanuts, powdered
Oil
Salt to taste

Preparation:

Grind the coconut, green chillies, & tamarind to a fine paste.
Heat oil in a pan. Add mustard seeds, when they start popping, add curry leaves and asafoetida.
Mix 1. and 2. above with the cucumber.
Add the powdered peanuts and salt to it, and mix well

Vada Pav

2010-03-05T16:11:00.000-08:00

Ingredients:

3 potatoes, boiled
Pav (buns)
5-6 green chillies
1" ginger
1 tsp turmeric powder
1 tsp mustard seeds
a pinch of asafoetida
1 tsp lemon juice
a small bunch of coriander leaves, finely chopped
2 cups chickpea/gram flour (besan)
1 tsp cumin seeds
½ tsp baking soda
2 tsp red chilly powder
water
oil for frying
salt to taste

Preparation:

Mash the boiled potatoes and keep aside.
Grind ginger and green chillies to form a paste.
Heat 2 tbsp of oil in a pan.
Add mustard seeds. When they splutter, add asafoetida, 1/2 tsp cumin seeds, 1 tsp red chilly powder, turmeric powder, green chilly-ginger paste & mix well.
Add salt according to taste.
Add mashed potatoes and toss well.
Cook covered for 2-3 minutes and leave aside to cool.
Add coriander leaves and lemon juice, and mix well.
Make small balls out of the mixture once it cools down.
Combine the flour, 1 tsp red chilly powder, turmeric powder, 1/2 tsp cumin seeds, baking soda, rice flour & salt in a bowl and mix together well. Add cold water slowly, beating it until the mixture is smooth & free of lumps. Check the consistency - it should resemble the consistency of heavy cream & easily coat a spoon. If it does not, add more water till it does.
Heat oil over medium-high heat. The best temperature is 350°F.
Dip the balls in batter to coat. Drop in batches into hot oil.
Deep fry on both sides.
Serve hot with pav and green chutney (paste of green chillies and coriander leaves).

French Beans Upkari

2010-03-02T17:01:00.000-08:00

Ingredients:

2 cups french beans
1 small potato (optional)
1 tsp olive oil
1 tsp mustard seeds
pinch of asafoetida
1 tsp cumin seeds
2-3 red chillies
1 sprig curry leaves
1/4 cup shredded coconut
salt to taste

Preparation:

Wash, clean, rinse french beans in enough water. If the beans are over grown then remove the strings on the sides. Chop the french beans to 1 cm size.
Peel and cut potatoes into thin strips.
Heat oil in a wok/kadhai, splutter mustard seeds. Now add cumin seeds and asafoetida, and fry till light brown. Add red chillies, curry leaves, and fry for a moment.
Add chopped french beans, potatoes and salt. Add just enough water till all the french beans are soaked. Cover lid and cook on medium flame till the french beans are half-cooked.
Now add the grated coconut, gently mix, and cover the lid again till it completely cooks.

Dal Ambat

2010-02-27T18:24:00.000-08:00

Ingredients:

1 cup toor dal (yellow lentils)
4 dry red chillies
1/2 tsp turmeric powder
1/4 cup grated coconut
1/2 tsp tamarind paste
1/4 tsp fenugreek seeds
salt to taste
1 onion, finely chopped or 4-5 garlic cloves, crushed
1 tbsp olive oil
a cup of any of the following vegetables (chopped): potato/tendli (ivy gourd)/lauki (bottle gourd)/squash/egg plant

Preparation:

Pressure cook dal with 3 cups of water. After 3 whistles, reduce flame to low heat, and cook for 8 minutes. Now, turn off the heat.
Cook the vegetables and add to dal.
Lightly fry fenugreek leaves in oil, making sure they do not burn.
Add red chillies to this and in a few seconds turn off the heat.
Grind the coconut, red chillies, turmeric powder, tamarind paste and the fenugreek seeds to a fine paste. Add this paste to the dal. Add salt and bring the mixture to a boil.
In a small kadhai, heat the oil. Add the chopped onions (or crushed garlic) and fry till it turns brown. Add this to the boiling mixture. Serve hot with rice.

If you're looking for a no onion/garlic version, use this tempering:

1 tsp cooking oil
1 tsp mustard seeds
4-5 curry leaves
½ tsp asafoetida (hing)

In a frying ladle, heat the oil and add the mustard. When the mustard splutters, add the asafoetida and turn off the flame. Add the curry leaves. Fry for a minute and add this to the boiling mixture.

Mushroom Matar

2010-02-27T17:20:00.000-08:00

Ingredients:

2 cups of sliced mushrooms
1 cup green peas
1 large tomato, diced
1/2" ginger, shredded
2 tbsp oil
1 tsp cumin seeds
1/2 tsp turmeric
2 tsp coriander powder
1 tsp red chilly powder
1 tbsp dry fenugreek leaves (kasoori methi)
salt adjust to taste
1/2 tsp lemon juice (optional)
1 finely chopped green chili (optional)

Method:

Heat the oil in a saucepan on medium high heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
Add the cumin seeds. As cumin seeds crack add turmeric. Stir-fry for a few seconds.
Add tomatoes, ginger, salt, coriander, and chili powder. Cook until the tomatoes are soft.
Add mushrooms & peas, cover the lid, & cook for 4-5 minutes.
Now add the fenugreek leaves.
Cook until mushrooms and peas are tender. Turn off heat.
Add lemon juice and green chili if you like. Serve hot.

Laucki chana dal

2010-02-20T22:04:00.000-08:00

Ingredients

1 medium bottle gourd (doodhi)
1/2 cup yellow split gram (channa dal)
2 tbsp oil
1 tsp cumin seeds
a pinch of asafoetida
2 whole red chilies
1 tbsp ginger-garlic paste
1/4 tsp turmeric powder
1 tsp red chili powder
salt to taste
1/2 tsp of garam masala
1 tsp mango powder (amchur), adjust to taste
a handful of chopped cilantro leaves
1 cup of water, adjust as needed

Method

Wash and soak channa dal for 1 hour or more.
Peel, wash and cut bottle gourd into ½ inch cubes.
Boil water in a pressure cooker. Add channa dal, turmeric, salt and lauki to the water, close lid and cook under full pressure for 3-4 minutes or 2 ‘whistles’. When done, grains should be soft but not mushy.
Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
Add the cumin seeds as they crack add asafoetida, & whole red chilies stir for few seconds.
Next add ginger-garlic paste, & chili powder; stir for few secs.
Add channa dal and bottle gourd mix from the pressure cooker.
Cook till gram dal gets soft.
Turn off the heat and sprinkle mango powder, garam masala, and cilantro. Stir and cover the pan for few minutes before serving.

Kadhai Paneer

2010-02-20T15:54:00.000-08:00

Ingredients:

1 lb paneer
1 red bell pepper
1 green bell pepper
3 tbsp oil
1 tsp cumin seeds
pinch of asafoetida
3 green chillies, slit length-wise
1/2 tsp chilly powder
1/2 tsp turmeric powder
1 tbsp ginger-garlic paste
1 large white onion, diced into chunks
16 oz tomato sauce
1 tsp garam masala powder
1 tbsp coriander powder
1 tsp fennel powder
1 tbsp chopped fenugreek leaves
a bunch of finely chopped coriander leaves
salt to taste

Method:

Chop the paneer and bell peppers into ½ inch cubes.
Heat the oil in frying pan on medium heat and the stir-fry bell peppers until they are tender; do not over cook them. Take them out and drain on a paper towel.
Using the same frying pan, test the oil by adding one cumin seed to the oil; if seed cracks right away oil is ready.
Add the cumin seeds and asafoetida.
After the cumin seeds crack, add the green chillies, red chilly, turmeric powder and ginger-garlic paste, and stir for few seconds.
Add the diced onion and salt, and saute till transparent.
Add the tomato sauce and mix thoroughly.
Add the coriander powder, fenugreek leaves, fennel powder, garam masala powder and coriander leaves; mix thoroughly.
Cook for about 4 minutes on medium heat.
Wait till gravy comes to boil add paneer and bell pepper and let it simmer for about five minutes on low medium heat.
Garnish with coriander leaves.

Boondi Raita

2010-02-06T16:09:00.000-08:00

Ingredients:

1 cup low-fat yogurt
Water - for thinning yogurt
Salt to taste
1/2 tsp red chili powder
1/4 tsp cumin powder
1/2 tsp chat masala
1/2 cup Boondi (thin crispy gram flour balls)
2 tbsp fresh coriander leaves

Method:

Take a mixing bowl and thin the yogurt with water.
Add red chilly powder, cumin powder, chat masala and salt. Beat well.
When you are ready to serve, add Boondi and serve as a Yogurt blend.
Garnish with coriander leaves and serve.

Chicken Kundapuri

2010-02-06T15:12:00.000-08:00

Ingredients:

For the masala:

1 cup grated coconut
5-6 red chillies
6 black pepper corns
2" cinnamon stick
6 cloves
1 tsp cumin seeds
2 tsp coriander seeds

For the curry

2 lb chicken
1 large tomato, finely chopped
1 large onion, finely chopped
1 tsp cumin seeds
3-4 tsp olive oil
1 sprig of curry leaves
1 cup water

Preparation:

Roast all the items under "For the masala" heading above. Grind it with a cup of water. Keep this aside .
In a pan, heat the oil, fry the curry leaves and cumin seeds - wait for a nice fragrance. Add the onion and tomato and fry until the raw taste is gone.
Add chicken, a cup of water and the ground masala.
Bring to a boil and simmer for about 12-15 minutes, until the chicken is done.

Tambli

2010-02-06T13:26:00.000-08:00

Ingredients:

4-5 red chillies
1 cup grated coconut
ball of tamarind pulp
2 cups water
1/2" piece of ginger, finely chopped
1 small onion, finely chopped
1 green chilly, finely chopped
Salt to taste

Preparation:

Finely grind the red chillies, coconut, tamarind, and water.
Hand-mix the onions, ginger, green chillies and salt. Add this to the ground mixture.
Serve cold with rice.

Chilli Pakoda

2010-02-06T11:25:00.000-08:00

Ingredients:
Green Banana Peppers
1 cup cooked mashed potato
1 tsp chat masala
1 tsp red chilly powder
Salt to taste
Batter
lime juice to taste

Directions:

Make the batter.
Slit the chilies along its length, keeping both the ends intact. Remove the seeds and the ribs.
Mix the mashed potato with salt, red chilly powder, chat masala, and lime juice.
Stuff the chilies with this mixture.
Dip the chillies in batter to coat. Drop in batches into hot oil.
Fry until the pakoras are golden brown on all sides.
Remove & drain on paper towels
Make a side dish of chopped onion, cilantro, chat masala and lime juice. Slit the fried chillies, and add this mix onto it.

Crispy Vegetable Pakodas

2010-02-06T10:39:00.000-08:00

Ingredients:

2 cups gram flour (Besan)

Salt to taste

1 tsp red chilli powder

1/2 tsp cumin seeds

1/4 tsp ajwain (carom seeds)

1/4 tsp baking soda

2 tbsp rice flour (optional)

oil for deep frying

Vegetables

Directions:

Combine the flour, dry ingredients & salt in a bowl & mix together well. Add cold water slowly, beating it until the mixture is smooth & free of lumps. Check the consistency - it should resemble the consistency of heavy cream & easily coat a spoon. If it does not, add more water till it does.
Heat oil over medium-high heat. The best temperature is 350°F.
Dip vegetables in batter to coat. Drop in batches into hot oil.
Fry until the pakoras are golden brown on all sides.
Remove & drain on paper towels.

Bread Str Fry (Usli)

2010-02-01T17:35:00.000-08:00

Ingredients:

10 slices of bread
1 tbsp sugar
1/4 cup buttermilk
salt to taste
2 tbsp olive oil
1/2 tsp black gram (urad dal)
1 tsp mustard seeds
1 tsp cumin seeds
pinch of asafoetida (hing)
3-4 green chillies, slit length-wise
4-5 curry leaves
1 small onion, finely chopped
1/2 tsp turmeric powder
bunch of cilantro leaves, finely chopped

Preparation:

Chop the bread pieces into small bite sized pieces.
To buttermilk, add sugar and salt, and mix well.
Take a pan and prepare seasoning with oil, urad dal, mustard seeds and cumin seeds.
When they start spluttering add the asafoetida, curry leaves and green chillies.
Add the onions and saute till the onions are translucent.
Add turmeric powder and stir.
Add the bread pieces and mix well.
Add the buttermilk solution to the bread pouring it all over the bread cubes. Mix once and close the lid for 2 minutes.
When the bread pieces start getting brown and a little caramelized, turn off the heat.
Garnish with cilantro leaves.

Vegetable Rice Pulao

2010-02-01T17:13:00.000-08:00

Ingredients:

1 tsp mustard seeds
1 tsp cumin seeds
4-5 curry leaves
6-8 green chillies, slit length-wise
1 tbsp ginger-garlic paste
1/2 tsp turmeric powder
2 tomatoes, chopped
1 tsp garam masala
1.5 cups of basmati rice
2.5 cups of water
2 tbsp olive oil
handful of cilantro leaves, finely chopped
1 cup cauliflower, cut into small pieces
1 cup of cut green beans
1 carrot, chopped
1 cup frozen green peas
1 tsp lemon juice
Salt to taste

Preparation:

Heat the oil in a saucepan. Test the oil by adding one mustard seed; if seed cracks right away oil is ready. Now add mustard, cumin, green chillies and curry leaves, in that order.
Add salt, garlic-ginger paste, garam masala, veggies, turmeric and tomatoes, and stir for 2-3 minutes.
Add rice to this and stir fry for about 10-15 minutes.
Add water and place it in the rice cooker till cooked.
Sprinkle the lemon juice, and garnish the rice dish with cilantro.

Railway Mutton Curry

2010-01-28T18:02:00.000-08:00

A little history about the dish's origin:

Anglo-Indian Cuisine is a fusion of both western and Indian Cuisine.It has evolved over many years as a result of reinventing and reinterpreting the old quintessentially western cuisine by assimilating and amalgamating ingredients and cooking techniques from all over the Indian sub-continent. Thus a completely new contemporary cuisine came into existence making it truly "Anglo" and "Indian" in nature, which was neither too bland nor too spicy, but with a distinctive flavor of its own.

Anglo-Indian Cuisine is a unusual blend of tastes. It is mostly prepared using English spices such as Pepper, bay leaves, cloves, nutmeg, cinnamon, etc. Indian condiments such as chilies, cumin, coriander, turmeric, ginger, garlic etc, are also added in moderation. Yogurt and milk are also used in certain preparations to offset extra pungency.

Railway Mutton Curry is a direct throw back to the days of the British Raj in India, when traveling by train was considered aristocratic. This very popular and slightly spicy dish was served in Railway Refreshment Rooms and on long distance trains, with Bread or Dinner Rolls. The curry was not too spicy keeping in mind the delicate palates of the British. It was also popular with the Railway staff who had to be on duty for long periods at a stretch. The vinegar or Tamarind juice used in its preparation would ensure that the curry would last for quite a few days and was an ideal accompaniment with rice as well. The recipe for this dish is sure to bring back some happy memories for many an old timer.

Ingredients:

1 lb mutton or lamb cut into medium size pieces
6 peppercorns
2 big onions sliced
2 pieces cinnamon
2 cloves
2 cardamoms
8 to 10 curry leaves
4 red chilies broken into bits
1 teaspoon chilly powder
1 teaspoon ginger garlic paste
Salt to taste
2 tablespoons olive oil
1 cup of tamarind juice
bunch of cilantro leaves

Method:

Wash the meat and mix it with the ginger garlic paste, salt and the chilly powder. Marinate the mixture for an hour.
Heat oil in a pan and fry the onions, curry leaves, red chillies and spices till golden brown.
Add the meat and mix well. Fry for 5 minutes.
Add the tamarind juice and sufficient water (about 1/2 cup) and cook on medium heat till the meat is done. Keep frying till the gravy is thick and dark brown. (we fry the meat in the tamarind mixture for 4 minutes, then place the curry in a pressure cooker. After the first whistle, cook on low heat for 10 minutes.)
Garnish with cilantro.

Thai Green Curry Paste

2010-01-28T17:33:00.000-08:00

Ingredients: (for ready-made buy Thai Kitchen Curry Paste)

4-6 medium green chillies, de-seeded and roughly chopped
2 shallots, roughly chopped
5cm/2in piece of fresh ginger, peeled and grated
2 garlic cloves, crushed
small bunch of fresh coriander, stalks and roots attached if possible
2 lemongrass stalks, chopped
1 lime, grated zest and juice
8 kaffir lime leaves, torn into pieces
2.5cm/1in piece galangal, peeled and chopped (if available)
1 tbsp coriander seeds, crushed
1 tsp ground cumin
1 tsp black peppercorns, crushed
2 tsp Thai fish sauce or light soy sauce
3 tbsp olive oil

Preparation:

Place all of the ingredients in a food processor and blitz to a paste. Use straight away or store in a jar in the fridge for up to 3 weeks. This quantity is enough for a curry for 8 people.

Thai Green Curry

2010-01-28T17:25:00.000-08:00

Ingredients:
(http://tinyurl.com/yle4pks)

1 tbsp olive oil
2 tbsp Thai green curry paste
1 tbsp soft dark brown sugar or palm sugar
1 thick stalk of lemongrass
2 lbs skinless, boneless chicken, cut into chunks
6-8 Kaffir lime leaves, torn into pieces
400ml/14fl oz coconut milk
4-6 Thai apple eggplants, cut in chunks
2 tbsp thin strips of krachai (wild ginger) fresh or brined
handful of Thai pea eggplants
handful of Thai basil
1 red and yellow chilly each, thinly slit length-wise
2 tbsp of Thai fish sauce or soy sauce
handful of coriander, roughly chopped
2 green chillies, slit
1 tsp lime juice

Preparation:

Fry the Thai green curry paste with some olive oil over medium-high heat. Fry until the greenness of the paste has disappeared.
Add 2-3 tablespoons of coconut cream at a time. Fry until the paste absorbs the coconut cream oil.
Gradually increase the amount of coconut cream until all is incorporated.
Use the softer, fleshier part of the lemongrass. Peel away the tough outer layers with your fingers and discard. What you will uncover is a pale yellow stalk that is softer and easier to slice. Cut the bud about 2 inches from the end and discard it. Starting from the lower end (where the bulb was), make thin slices up to 2/3 of the stalk. Place the lemongrass in a chopper, and process the slices a little further.
Add the lemongrass, mix well and bring this mix to boil.
Add chicken, and simmer for 15-20 minutes to cook the chicken.
Add apple eggplants and pea eggplants.
Simmer for few minutes to cook the eggplants.
Add wild ginger (krachai) and Kaffir lime leaves.
Season with palm sugar and fish sauce.
Add a handful of Thai basil, slit green/red/yellow chillies.
Simmer for another minute.
Garnish with cilantro leaves.

Chicken Makhani (Tikka Masala)

2010-01-23T15:19:00.001-08:00

Ingredients:

2 lbs chicken pieces
1 large onion
10 garlic cloves
1/2 tsp kasoori methi (dry fenugreek powder)
1.5 cup of low fat milk or 1 cup of half-and-half
1/2 tsp turmeric powder
1 tsp red chilly powder
1/2 tsp sugar
1 tsp cumin powder
1 tsp fennel (saunf) powder
1 tsp garam masala powder
16 oz tomato sauce
10 crushed cashew nuts
4-5 strands of coriander leaves, finely chopped
Oil and salt to taste

Preparation:

Marinade chicken with turmeric powder, chilly powder and salt. Set aside for some time.
Grill bite size pieces of the chicken in oil till cooked. Set aside.
In a chopper, finely chop garlic cloves and keep aside.
In a chopper, finely chop onions and keep aside.
Crush cashew nuts in a chopper till powdered and keep aside.
Mix cumin, red chilly and turmeric powder in a bowl with 2 tbsp water.
In hot oil, add this mixture and stir for a few seconds.
Add the finely chopped garlic and stir for few seconds.
Add the finely chopped onion and fry till mixture is brown, and the raw smell of onions disappears.
Add the tomato sauce and mix thoroughly.
Add the crushed cashews, kasoori methi, fennel powder, garam masala powder and coriander leaves; mix thoroughly.
Add the grilled chicken pieces to this mixture, and cook till the chicken is done.
Add 1.5 cup of low fat milk and a pinch of sugar or 1 cup of half-and-half.
Boil for a 2-3 minutes.

Pepper Coriander Chicken Masala

2010-01-23T11:46:00.000-08:00

Ingredients:

2 lbs Chicken
4 medium onions, sliced lengthwise
Salt to taste and oil
1 tsp cumin seeds
1 tsp peppercorns
10 green chillies
a large bunch of coriander leaves
1" piece of ginger
10-12 garlic cloves
3-4 pieces of cinnamon
3-5 pieces of cloves

Preparation:

Grind the spices (4 - 11 from above) to a fine paste.
Heat oil in a deep pan. Add all the onions and stir. When they turn pink, remove half of the onions, and keep aside.
Add the ground masala to the remaining onions in oil. Fry the masala mixture till the raw smell of onions goes away.
Add chicken pieces to this mix. Add salt to taste. Stir fry for 7-10 minutes or till cooked.
Add the remaining onions that were set aside, and fry till the mixture turns dry.
Add a cup of water and cook till done.
Optionally, add deep fried potatoes to this mix.

Rice Pan Pole (Konkani dosa)

2010-01-22T19:51:00.000-08:00

Ingredients:

2 cups white rice
2 tbsp coconut, fresh or frozen
Salt to taste

Preparation:

Soak rice in enough water for 3-4 hrs or overnight.
Grind with coconut and enough water and salt, to a very smooth paste.
Heat an iron griddle, spread oil all over, splash a serving spoon full of batter onto the griddle spreading it evenly all over. Cover and cook on one side till the top surface is cooked. Fold into triangles. This is cooked only on one side.