Kadhai Chicken

Ingredients:
Chicken 1 kg
Coriander seeds 2 teaspoons
Cumin seeds 2 teaspoons
Black peppercorns whole 6-7
Dry red chillies 6
Ginger 2 inch piece
Garlic 15-16 cloves
Ghee 2 tablespoons
Oil 2 tablespoons
Onion chopped 1
Tomatoes chopped 4
Salt to taste
Fresh coriander chopped for garnish

Method:

We need to dry roast the whole spices and make a powder. I like it coarse.. some may prefer it fine. Then we need a paste made of red chillies ginger and garlic. This will be a thick fine paste. Please use a little oil instead of water for grinding the same. Now in a kadhai heat ghee add onions and sauté till light brown. Now we need to add half of the ground powder and the ginger garlic and red chillies paste. Sauté for another 4-5 mins. Add tomatoes and salt and cook till tomatoes are completely cooked. Put chicken and stir. Cook for 5 mins. Add the remaining dry powder and mix well. Add half cup water and stir. Cover and cook till chicken is done. Garnish with coriander and serve. Best complimented with naan..

Sattu Parantha and Baigan Bharta with Tamatar ki Chutney

Baingan Bharta and Tamatar Chutney

Sattu Parantha

Serves 2

Pretty simple to make and very delicious.

Ingredients:

For Paranthas

Sattu - 1cup
Ajwain - 1/4 tspn
Kalonji - 1/4 tspn
Garlic cloves - 5-6 chopped
Green Chillies - 2 chopped
Ginger - 1 inch chopped
Onion - 1 medium chopped
Achar masala - 1 tbspn
1 lemon juice
Salt to taste
Red chilli powder to taste

Method for stuffing:

Mix all ingredients in sattu with the help of little water. The mixture should be powdery yet should be evenly mixed. Once done normal atta balls are to be stuffed with this and rolled out as paranthas.. like any other stuff parantha.

For Baingan bharta & Tomato chutney:

Bharta baingan - 1
Tomatoes - 3 medium sized
Onion - 2 medium chopped
Garlic cloves - 5-6 chopped
Green Chillies - 1-2 chopped
Mustard oil - 1 tbspn
Salt to taste
Coriander leaves chopped

Method:

We need to roast the brinjal on gas or microwave it as per convenience. The process of roasting is to be repeated for the tomatoes. Once cooled peel the brinjal and tomatoes. Mash brinjal and add one roasted tomato and mash again mixing them well. Mash the other two tomatoes in a separate bowl. Add half of the onions,garlic, chillies and corainder in brinjal tomato mixture and the rest in the tomato mash. Add half of oil to each of the mix.

Ready to serve..