Baigan Bharta

Ingredients
1 big eggplant,
2 medium sized onions,
1 small tomato (optional),
4-5 green chilies,
4 small garlic cloves,
1 inch piece of ginger,
1 tsp garam masala powder,
coriander leaves,
salt,
1 tbsp oil,
2 tsp mustard seeds,
1 tsp turmeric powdr,
1/2 tsp asafoetida.


Method

1. Rub some oil to the surface of the eggplant and roast eggplant over direct flame flipping the sides a couple of times for even roasting. Roasting can be done in a conventional oven or a toaster oven at 475deg.F for around 45 minutes.(Do not use microwave).

2. After half an hour, or when the skin of eggplant loosens up from the inner flesh, insert a knife and check if the inner portion of eggplant has turned soft. Remove eggplant from the fire.

3. Peel the skin off and take only the inner flesh of the eggplant. Scoop out black seeds, if any. Mash it with a spatula or grind coarsely in a chopper / grinder.

4. Chop chilies, onions and tomatoes. Crush garlic cloves. Also grate ginger.

5. Heat oil in a pan. When the oil is enough hot, add mustard seeds. As they splutter, add asafoetida and turmeric powder. Add chilies, onions and fry till onions are translucent. Add tomatoes and again fry till the oil separates from the mixture. Now add mashed eggplant and give it a good stir.

6. Add garam masala powder and salt. Cover and cook for 10 minutes. Finally garnish with coriander leaves and serve with bhakri or any Indian bread.

Hyderabadi Chicken Curry

Ingredients
Chicken - 1 kg
Onions(big) - 2 nos
(roughly chopped)
Green chillies - 2 - 3 nos
Coriander seeds - 1 tsp
Dry coconut - A small piece
Poppy seeds(Khashakhasha) -1/2 tsp
(soak it in water for 10-15 mins)
Ginger - A piece
Garlic pods - As reqd
Cloves(Grambu) - 1 - 2 nos
Cinnamon(Karugapatta) - 1/2" piece
Tomato(small) - 2 nos
(chopped)
Curd - 1/2 cup
Turmeric powder - As reqd
Salt - As reqd
Wheat flour - 1 - 2 tsp
Chilly powder - 1 - 2 tsp or as reqd
Oil - As reqd
Coriander leaves for garnishing

Preparation Method
1)Marinate the washed chicken with turmeric powder, chilly powder, curd and salt.
2)Grind together coriander, dry coconut, poppy seeds, ginger, garlic, cloves and cinnamon.
3)Heat oil in a pressure pan.
4)Add onions and chillies and fry, till golden brown.
5)Add the ground masala and fry, till the raw smell leaves and the oil starts to separate.
6)Add the marinated chicken and chilly powder and mix well.
7)Add tomatoes and some water.
8)Pressure cook upto 1 whistle.
9)Mix the wheat flour with water.
10)After opening the lid, pour the wheat flour paste into the curry.
11)Cook for about 10 mins.
12)Garnish with coriander leaves.

Indian Chilli Chicken

Ingredients:
Chicken – ½ kg, boneless, cut into 1-inch pieces
Onion – 2, medium size, finely sliced
Ginger – ½ inch size, finely chopped and crushed
Garlic – 2 beads, finely chopped and crushed
Tomato – 1, big size, fully ripe, pureed; or alternatively use 1 tablespoon of tomato sauce
Green chillies – 3, medium size, medium hot, finely chopped
Capsicum - 1, sliced length-wise
Red chilly powder – 1 teaspoon
Black pepper powder – ½ teaspoon
All purpose flour – 2 tablespoons
Soya sauce – 3 teaspoons
Vinegar – 2 teaspoons
Salt – ½ teaspoon
Oil – 1 tablespoon

Method:
Mix well the flour, chilly powder, black pepper powder, soya sauce, vineger, tomato puree, ginger, garlic, and salt.
Add the chicken pieces to this marinade and marinate it covered for 2-4 hours in a refrigerator.
Heat oil in a fry pan and when the oil is very hot, add the onions and saute till slightly golden.
Add the marinated chicken pieces and capsicum and saute on low heat for 30 to 35 minutes or until the chicken is tender taking care not to burn the chicken pieces by stirring continually.
Sprinkle a litte hot water only whenever needed while cooking. Serve it hot garnished with onion rings, lemon wedges, tomato slices, and/or fresh green chillies as a main entrée or as appetising snacks.
Enjoy!

Kadai Chicken

4 servings 30 min

1 kg chickens
50 g ghee
25-35 g ginger-garlic paste
8 whole red chilies
5 g coriander powder
2 onions
4 green chilies
20 g coriander leaves
10 g garam masala
1 kg tomatoes
3 red capsicums

skin the chicken and cut into 8 pieces.
chop tomatoes, green chillies, coriander leaves, onions, capsicum.
heat ghee in wok, add red chillies then add onions and saute till light brown.
add ginger garlic paste and stir for a minute then add coriander powder.
add tomatoes and fry then add green chillies.
simmer for 5-6 mins then add chicken and capsicum and cook until fat floats on top and gravy is thick and chicken is cooked.
sprinkle garam masala.
add coriander leaves and stir.
taste for salt and seasoning.
remove onto a wok, garnish with chopped coriander leaves and slices of tomatoes.

Dahi ki Kadi

Ingredients-
Sour curd 1 cup
besan 1 tbsp + 2 tbsp(for pakora)
oil 2 tbsp
ginger small piece
curryleaves few
salt to taste
jeera 1/4 tsp
mustard seeds 1/4 tsp
methi seeds 1/4tsp (optional)
hing a pinch (optional)
greenchillies 3

Mix besan and dahi smoothly so that there are no lumps.
Heat oil in a pan and add jeera methi rai.
When crackles add green chillies and grated ginger.
Add the besan dahi mixture and a little water to get the correct consistency.
Add salt and curryleaves and let it boil properly.
Cook on slow heat till cooked.
Take 2tbsp besan in a separate bowl.
Add salt, red chillies,a pinch of cooking soda and some water to make batter for pakora.
Fry very small pakoras and add it to the curry.
Keep covered for 5 mins then garnish with corriander leaves.