Chicken Curry in Thick Coconut Gravy

Ingredients :

1. Chicken pieces washed and cleaned - 1 kg
2. Onions - 3 No
3. Turmeric Powder- 1/2 tsp
4. Chicken Curry Masala - 5 tbsp
5. Fresh Ginger Garlic Paste- 2tbsp
6. Curry Leaves 
7. Coconut Milk Powder- 5 tbsp
8. Green Chillies cut lengthwise- 2 No
9. Salt as required
10. Oil -3 tbsp / as required

How to Cook :

1. Mix the coocnut milk powder in  1/2 glass luke warm water and keep this aside.
2. Add oil to the pan and when it is hot, add the ginger garlic paste , saute till the raw smell goes .
3. Add onions , green chilles, curry leaves  and saute well till it turn translucent .
4. Add the chicken curry masala and saute for 3 minutes on low flame and 1 minute on high flame.
5. Add the chicken pieces , salt and mix well .Saute for 5 to 10 minutes so that the masalas get mixed with the chicken well.
6. Add 1 to 1 1/2 cup water and bring to boil.
7. Now close the pan and cook in low flame for 30 minutes minimum. Make sure you turn the chicken pieces in between or else it might get sticked to the bottom of the pan.
8. Now open the pan and cook till the gravy start to thicken.
9. Now add the coconut milk and again cook for 5 minutes / more till the gravy start to thicken  on low flame .
10. Garnish with curry leaves
11. Serve hot with rice or rotis.

Kaju Mushroom Curry

Ingredients :

1. Mushrooms cut lengthwise - 1 Cup
2. Onions - 2 No
3. Ginger Garlic paste- 1 tsp
4. Capsicum - 1 No chopped
5. Bay leaves - 2 
6. Cloves- 3 Nos
7. Cinnabon stick - 1 No
8. Star Anise- 1 No
9. Tomato - 1 big
10. Turmeric powder- 1 tsp
11. Chilly Powder- 1 /2 tsp
12. Garam masala - 1 tsp
13. Cashewnuts - 10 Nos
14. Milk - 1/4 Cup
15. Green Chilly- 1 No
16. Coriander chopped- few
17. Oil - 2 tbsp

How to Cook :

1. Soak the cahsewnuts in milk for 15 minutes.
2. After 15 minutes, make a smooth paste of cashew with milk and keep this aside.
3. Add oil to the pan and when it is hot, add the bayleaves , cloves , cinnabon and star anise . Cook for 1 minute.
4. Add the ginger garlic paste , saute for a minute.
5. Add the onion , saute till it turn translucent.
6. Now add the tomatoes and saute till the they blend to the gravy well.
7. Now add the salt  turmeric powder, chilly powder and garam masala and saute for 2 minutes.
8. Now transfer to a plate and let it cool.
9. After it is cooled , with little water add the onion mixture to a mixie and make a puree of the onion tomato mixture.
10. Now heat the pan and add the onion tomato puree.Add 1 cup water and mix well.
11. Add the cashew paste to the gravy and again mix well..
12. Now add the capsicum and mushrooms , close the pan and cook for 15 minutes.
13. Add the coriander leaves chopped.
14. The gravy will be thick.
15. Now serve hot with rotis!

Cherupayar Pepper Dry Curry / Sprouted Moong Dal Curry

Ingredients :

1. Cherupayar/ Moong Dal- 1 Cup
2. Pepper - 1 tsp
3. Salt as required
4. Onions - 2 No
5. Oil as required
6. Curry Leaves
7. Chopped tomatoes and onions for garnishing.

How To Cook :

1. Wash the moong Dal well.
2. Soak the moong Dal for 12 hours.
3. After 12 hours , drain out the water and wrap the moong Dal in a wet cloth and keep closed overnight.
4. Moog Dal will be sprouted.
5. Add oil to the pan and when it is hot, add the chopped onions.
6. Saute till the onion turn translucent.
7. Add pepper , turmeric powder , salt and saute for 2 minutes.
8. Add the sprouted moong dal and add 1/4 cup water , close the pan and cook for 2 minutes.
9. Open the pan and stir fry till the water gets dried off.
10. Garnish with curry leaves, chopped onions and tomatoes.

Tapioca Masala Curry

Ingredients:

1. Tapioca  - 2 Nos
2. Onions Big  - 2 Nos
3. Curry Leaves- few
4. Oil as required
5. Salt as required
6. Coconut grated- 1 Cup
7. Onion shallots- 10 nos
8. Red Chilly- 2 No
9. Coriander powder- 2 tbsp
10. Garam Masala- 1 tsp
11. Pepper powder- 1/4 tsp

How to Cook:

1. Add tapioca  with enough water to a bowl and cook on low flame.
2. After the tapioca is cooked , generally i drain out the tapioca and keep this aside. ( optional )
3. Add grated coconut to a pan and stir fry on low flame till it turn brown in colour.
4. Now add the masalas ( garam masala , coriander powder , pepper powder ), saute for 3 minutes.Keep this aside.
5. Add oil to the pan , add the onion shallots, red chilly and stir fry for few minutes, till the red chilly start to turn brownish.Keep this aside.
6. Let the coconut onion shallot mixture( ingredients from step 3 , 4 and 5 ) cool.After it is cooled, with little water grind the mixture to a smooth paste . keep this aside.
7. Add oil to the pan, when it is hot , add onions , saute till translucent.
8. Add the grinded mixture and mix well.
9. Add cooked tapioca , salt , tumeric powder and again mix well for 2 minutes.
10. Now add 2 cups water , close the pan and cook for 3 minutes.
11. Add water if you want more gravy.
12. Serve hot with rice , rotis, parathas.

Gobi Manchurian in Rich Sauce Gravy

I got an idea for this recipe from a tv show recipe for chilly chicken.I replaced the chilly chicken with cauliflower florets .This is a modified version of it.Hope you  enjoy this !!

Ingredients :

1. Cauliflower florets- 3 Cups
2. Onions - 2 Nos Cut into square shaped
3. Capsicum - 2 Nos cut into square shaped
4. Green Chilly slitted- 3 Nos
5. Ginger chopped- 1 tbsp
6. Garlic chopped- 1 tbsp
7. Pepper Powder- 1/2 tsp
8. Garam Masala- 1 tsp
9. Soya Sauce 2 tbsp
10. Tomato Sauce- 6 tbsp
11. Hot ad Sweet Sauce- 1 tbsp
12. Chilly Sauce- 1/2 tsp
13. Corn Flour- 2 tbsp
14. Coriander leaves chopped
15. Celery Chopped
16. Salt as required
17. Oil as required.

For the Marinade

1. Kashmiri Chilly Powder- 1 and 1/2 tbsp
2. Chilly Powder- 1/2 tsp
3. Soya Sauce- 1 tbsp
4. Ginger garlic Paste- 1 tbsp
5. Maida - 1 Cup
6. Water- 1/2 to 3/4Cup
7. Corn Flour- 4 tbsp
8. Salt

How To Cook:

1. Clean the cauliflower florets well and keep it in luke warm water for 1 hour.
2. Wash it once again .
3. Make a thick paste with the ingredients for marinade .
4. Mix well the cauliflower florets with the thick paste and keep aside for 1 hour.
5. Fry each florets and keep this aside.
6. Mix the corn flour with 1 cup water and keep this aside.
7. Add oil to the pan and add the ginger garlic chopped , green chillies , saute till the raw smell goes .
8. Add onion , and saute for 4 minutes till it trun translucent. Make sure it doesnt turn brown .
9. Add the capsicum pieces , garam masala, pepper powder , salt and saute for 2 minutes.Close the pan and cook for 2 minutes.
10. Now lower the flame , add the sauces ( 9 , 10 11 , 12 ) 
11. Mix well the sauces and saute on high flame for 2 minutes for the flavours to blend in.
12. Now add the cornflour solution , 1 Cup water and mix well .
13. It will take few minute before the sauce start to thicken .
14. Now add the fried cauliflower pieces, celery  and close the pan and cook for 3 minutes on low flame for the flavours to blend in to the cauliflower pieces.
15. Now add the chopped coriander .
16. Serve hot with Fried Rice  or Butter Naan .

Dal Tomato Curry

Ingredients :

1. Moong Dal  - 1 /2 Cup
2. Onion - 1 No
3. Tomato - 1 No
4. Turmeric Powder- 1/2 tsp
5. Green Chilly Cut lengthwise- 3 Nos
6. Garam Masala- 1/4 tsp
7. Ginger chopped- 1 tsp
8. Cumin Seeds- 1 tsp
9. Whole Pepper- 1/2 tsp
10. Salt as required
11. Coriander Leaves
12. Oil as required

How To Cook :

1. Add oil to the pressure pan and when it is hot , add the cumin seeds and pepper, ginger pieces .
2. When the cumin seeds splutter, add the green chillies and onions. Saute the onions till it turn translucent.
3. Now add the tomatoes and garam masala and saute for 2 minutes.
4. Now transfer the gravy to another bowl.
5. To the pressure pan  add the dal , turmeric powder with water and cook till it is done.
6. After the dal is cooked , mix the onion gravy to the cooked dal .
7. Add little water if required. 
8. Add coriander leaves chopped .( As i did not have coriander leaves, i added curry leaves ).
9. Serve hot with rotis.

Varutha Aracha Kadala Curry

Ingredients

1. Bengal Gram/ Karutha Kadala (soaked overnight in water)- 1 medium cup
2. Red Chilly -2 No
3. Onion - 2 No
4. Coconut - 1/2 cup
5. Turmeric- 1/2 tsp
6. Coriander Powder ( Whole Malli ) -3 tsp
7. Onion Shallots- 8 No
8. Garam Masala- 1 tbsp
9. Oil as required.

How to Cook

1. Soak the Bengal gram overnight  for at least 8 hours. Wash the Bengal gram and drain the water.
2. Pressure cook the kadala up to 4-5 whistles on medium flame. This will take around 20 – 25 minutes. And Keep it aside.
3. Heat 1 tsp of oil , add coconut, coriander pieces,red chilly,onion shallots  cut into pieces into it and saute . Go on sauteing in low flame ,until it start to turn rddish brown in colour.Keep the mixture aside for cooling.
4. Grind the above sauted coconut , onion shallots and red chilly into a paste with very little water.
5. Heat  1 tsp of oil and saute the  onion till it start to turn brown in colour. Put the bengal gram, salt , little water  and the grinded paste to the pan and saute .  Let it cook for sometime till they are mixed properly with  the  coconut.
6. Add 1 tbsp garam masala and cook for 2 minutes.
7. Garnish with Curry Leaves  and Serve Hot !!

Shahi Paneer

Ingredients :

1. Paneer cubes- 1 Cup
2. Onion - 2 Nos
3. Tomato  - 2 No  chopped
4. Cloves- 5 No
5. Cardamon - 4 No
6. Cinnabon - 1 small strip
7. Star Anise- 2 Nos
8. Bay Leaves- 2 No
9. Black Pepper balls - 5 Nos
10. Ginger Garlic Paste freshly made- 1 tbsp
11. Garam Masala- 2 tsp
12. Kashmiri Chilly- 1 tsp
13. Turmeric Powder- 1/4 tsp
14. Coriander Powder- 1/2 tsp
15. Cumin Powder- 1 tsp
16. Cashewnuts- 15 No
17. Milk- 1/4 Cup
18. Cream - 2 tbsp
19. Butter- 2 tbsp
20. Kasoori Methi - 1 tsp
21. Oil as required
22. Salt as required

How To Cook

1. Soak the cashewnuts in 1/4 Cup milk. Keep aside.
2. After 20 minutes , make a paste of the  cashewnuts and  milk  in a mixie.
3. Add butter to the pan and fry the paneer pieces.Keep aside.
4. Heat pan , add oil to the pan and when it  is hot , add the ingredients from (4 to 9 ), Saute for 2 minutes.
5. Add the ginger garlic paste and saute till the raw smell goes .
6. Add the onion and saute till it turn translucent.
7. Add the masalas  ( 11 to 15 ) and saute for 2 minutes.
8. Add the tomatoes and cook till the oil start to leave the sides of the pan.
9. Transfer the cooked mixture to a plate and let it cool.
10. After it is cool , add the mixture to a mixie and grind to a paste.
11. Add the grinded paste to the pan , a cup of water, enough salt  and let it come to boil.
12. When it come to boil add the cream and grinded cashew paste. 
13. Again cook for 2 minutes. 
14. Garnish with kasoorimethi and cream.
15. Serve hot with rotis.

Orange Chicken

This is a variety recipe.This chicken is made with orange juice. The flavour of orange gives a different taste to the chicken.

Thanks to lekshmichechi for this wonderful idea.

Ingredients 

1. Chicken  - 1/2 kg
2. Onion - 2 No cut into square size
3. Carrots cut lengthwise- 1/2 Cup
4. Beans  cut lengthwise- 1/2 Cup
5. Capsicum chopped - 1Cup
6. Ginger cut into small pieces- 1 tbsp
7. Garlic cut into small pieces- 1 tsp
8. Turmeric Powder- 1/2 tsp
9. Soya Sauce- 2  tsp
10. Red Chilly Whole crushed- 6 Nos.
11. Orange - 2 Nos to make juice
12. Oil - as required
13. Butter - 1 tsp
14. Salt - as required
15. Coriander Leaves for garnishing
16. Pepper powder - 1 tbsp for marination
17. Sugar - 1 tbsp
18. Turmeric powder- 1 tsp for marintion

How to Cook

1. Clean the chicken well.
2. Cut the chicken into small square pieces.
3. Marinate the chicken with pepper , salt and turmeric powder for 1 hour.
4. Make juice out of the 2 oranges and strain the juice. Mix the juice with sugar.
5. Pour oil to the pan and when it is hot stir fry the chicken pieces . Make sure the chicken is not fully  cooked.Keep this aside.
6. Pour 1 tbsp butter to the pan , add the crushed chilly , saute for 1 minute.
7. Now add the ginger and garlic chopped . Saute for a  minute.
8. Add 1 tbsp oil to the mixture and when it is hot, saute the onions till translucent.
9. Transfer the carrots, beans , capsicum to the cooked onion with required salt and turmeric powder. Stir fry the vegetables for 5 minutes. 
10. Close the pan, and cook the vegetables for sometime.
11. When the vegetables are done , add the half cooked chicken ,soya sauce and saute for 2 minutes.
12. Now add the orange juice mixed with sugar along with 1 Cup water . Close the pan and cook  till the chicken is soft.
13. Add salt if required  .
14. Add chopped coriander .

Aloo Mutter

Ingredients :

1. Potato - 2 No
2. Green peas frozen- 1 1/2 Cup
3. Onion- 4 No
4. Tomato -  2 Nos pureed
5. GInger Garlic Paste- 1 tbsp
6. Cloves- 4 No
7. Cinnabon- 1 No
8. Bay leaves- 2 No
9. Star Anise - 1 No
10. Garam Masala 1 1/2 tbsp
11. Jeera  Powder1 tsp
12. Chilly Powder - 1/4 tsp
13. Turmeric Powder -1//4 tsp
14. Salt as required.
15. Oil - 2 tbsp
16. Coriander leaves for garnishing

How to Cook

1. Puree the tomatoes and keep this aside.
2. Cook the potaotes in a cooker to 4 whsitles and keep this aside.
3. Soak frozen green peas in water for 10 minutes.Drain out the water and keep the green peas aside.
4. After it get cooked, cut the potato to big sqaure pieces.
5. Add  1 tb sp oil to the pan , when it is hot, add the cloves , cinnabon , bayleaves , star anise and saute for a minute.
6. Add ginger garlic paste and saute for a minute .
7. Add the onions and saute till it turn translucent. It should not become brown in colour.
8. Transfer  the onions and keep this aside to cool.
9. After it get cooled, puree the onion mixture.
10. Add 1 tbsp oil to the pan and add the onion mixture, tomato puree and saute till the oil start to appear clear across the sides.
11. Add garam masala, turmeric powder, chilly powder and jeera powder. Saute for 2 minutes.
12. Add the potaotes   green peas, salt, with 1 cup water. Close the pan and cook for 10 minutes.
13. Now boil the gravy till it start to thicken.
14. Add coriander leaves. 
15. Serve hot with rotis.

Palak Paneer without Tomato

Ingredients :

1. Onions - 3 Nos
2. Spinach Chopped - 5 Cups
3. PaneerCubes- 15 Nos
4. Ginger - Garlic paste - 1 tbsp
5. Cloves- 4 Nos
6. Bay Leaves- 2 
7. Green Chilly - 1 No
8. Cumin - 1 tsp
9. Turmeric Powder - 1/2  tsp
10. Garam Masala- 2 tsp
11. Pepper Powder- 1/2 tsp
12. Salt as required.
13. Butter - 2 tbsp
14. Oil as required.

How To Cook :

1. Wash the spinach well and soak in luke warm  water  with turmeric powder poured, for half an hour. Then chop it .Keep it aside.
2. Grind the spinach , green chilly and cumin with little water into a fine paste in a mixie.
3. Add butter to a pan , fry the paneer pieces till it start turn to brown.
4. Add oil to the pan and when it is hot ,add the  bayleaves and cloves. Saute for 1 minute.
5. Add the ginger garlic paste , saute till the raw smell of it goes.
6. Saute the onions cut lengthwise till it turn translucent in colour.
7. Add garam masala , and pepper and fry for 2 minutes.
8. Add  the paste with 1 cup water , turmeric powder , salt ,close the pan and cook for 10 minutes.
9. After 10 minutes , gravy might start to get thicker.
10. Add paneer pieces and bring to boil.
11. Switch off the flame , Serve hot with rotis.

EGG ROAST IN COCONUT GRAVY

Ingredients:

1. Onion big cut lengthwise  - 3 Nos
2. Egg- 2 No
3. Ginger- Garlic paste - 1 tbsp
4. Tomato sauce- 3 tsp
5. Green chilly - 1 no
6. Garam Masala- 1 tsp
7. Turmeric Powder-1/4 tsp
8. Kashmiri Chilly Powder-1 tsp
9. Coriander Powder-2 tsp
10. Coconut milk - 3 tsp mixed with 1.2 glass luke warm water.
11. Salt - as required
12. Oil - 3 tsp 
13. Coriander leaves.

How to Cook

1. Boil the egg for 10 minutes and keep this aside for 15 minutes.
2. After 15 minutes , peel off the skin and keep the egg aside.
3. Heat oil in a pan and saute the ginger- garlic paste, saute for 1 minute till the raw smell of it goes off.
4. Add onions, green chilly  little salt and saute it very well till the onion  turns light brown in colour.
5. Add all the masalas(6,7,8,9) and cook it for 2 minutes.The onions would have turned dark brown in colour. Make sure you donot overcook the masalas.
6. Add the tomato sauce and saute for 2 minutes.
7. Add water,required salt, chopped coriander leaves and cook for sometime till the gravy start to thicken.
8. Add the coconut milk. Saute for 1 minute.
9. Add 1 tsp oil to another pan and roast the boiled egg . Keep moving the egg with a spoon for 2 minutes .
10. Add this cooked egg to the prepared gravy and cook for another 2 minutes.
11. Garnish with coriander leaves.

Mushroom Varuthe Aracha Curry

My mom is a great fan of mushrooms. We should be very careful in selecting the mushrooms as some mushrooms are toxic.
I bought this home made mushrooms which we get from my nearby home.
So i found it safe to be cooked.

Ingredients

1. Mushroom - 3 cups
2. Onion  chopped- 1 No
3. Coconut - 3/4 cup
4. Red chilly  - 6 No ( of you want more spicy add 2 more )
5. Onion Shallots- 10 Nos
6. Whole Coriander- 2 tbsp
7. Tomato chopped - 1 No
8. Pepper - 6 Nos
9. Green Chilly slit - 2 nos
10. Ginger chopped to pieces- 1 tsp
11. Salt as required
12. Oil as required
13. Curry leaves

How To Cook :

1. Wash the mushrooms well
2. Soak musrooms in salt and turmeric water for half an hour.
3. After half an hour , remove the stem and cut out the flower.
4. Cook the mushrooms in 1 cup water to 3 whistles in a cooker.
5. Fry the coconuts till golden brown . Keep aside.
6. Add 1 tsp oil to the pan and fry the onion shallots , curry leaves and keep it aside.
7. Add 1 tsp oil to the pan and fry the red chilly . Keep it aside.
8. Fry the coriander and keep it aside.
9. Make a paste of the fried items in a mixie and keep it aside.
10. Add the paste to the cooked musrooms.
11. Also add the greenchilly, ginger, tomato, little water and bring to boil.
12. Add salt as per taste.
13. Add oil to the pan and fry the onions . 
14. Garnish the curry with fried onions.

Malai Koftha

Ingredients

For the Kofthas

1. Paneer - 10 Nos grated
2. Potato- 2 No medium sized
3. Beans- 10 No chopped into tiny pieces
4. Frozen Green Peas- 1/2 Cup
5. Carrot- 1 no chopped to tiny pieces
6. Green Chilly - 2 No chopped
7. Ginger garlic paste- 1 tsp
8. Corn Flour- 2 tsp
9. Salt as required
10. Coriander leaves chopped
11. Maida /  All purpose flour- 1/2 cup or as required to get a thick dough
12. Maida to dip before fryign the kofthas.
13. Oil for frying

How to Cook :

1. Cook the potato in cooker to 2 whistle.
2. Steam the Carrot , Beans for 15 minutes.
3. Boil the frozen green peas for 2 minutes. Drain out the water and set aside.
4. Mash the potato.
5. Mix the potato , paneer , coriander leaves,green chilly , ginger garlic paste cooked beans , carrot and peas with hand together  very well.
6. Add the 2 tsp  corn flour  and maida enough to make the dough thick .(Dough should not have much water.)
7. Make goose berry sized balls.Roll the ball in the maida dough .
8. Fry the balls till it becomes brown colour. It will take around 5 minutes.( Keep on adjusting the flame as required so that it is not over cooked )

For the gravy

1. Onions - 3 Nos chopped
2. Cloves- 3 no
3. Cardamon- 2 nos
4. Tomatoes - 1 No chopped
5. Butter - 2 tsp
6. Ginger - Garlic paste - 1 tsp
7. Coriander Powder- 1 tsp
8. Chilly powder- 1 tsp
9. Turmeric powder- 1 tsp
10. Garam Masala - 3 tsp
11. Coriander leaves chopped
12. Sugar - 2 tsp
13. Milk - 1 cup
14. Cream - 3 tbsp
15. Oil as required

How to Cook 

1. Add oil to the pan, when it is hot add cardamon , cloves . Saute for 1 minute.
2. Add the onions and  saute the onions  till translucent . It should not turn brown.
3. Add ginger garlic paste, saute for 1 minute.
4. Add the masalas and cook till the raw smell goes off.
5. Add the chopped tomatoes and  saute for 2 minutes.
6. Add 1/4 cup water and cook till the oil starts leaving the sides.
7. Switch off the flame and keep aside to cool
8. When the gravy cool down , add to a mixie and make a paste of it .
9. Add butter to the pan and and the grinded paste into it and cook for 2 minutes.
10. Add 1 cup milk and the 3 tbsp cream and cook for 1 minute.
11. Add sugar ( optional ) but it adds taste to the curry. 
12. Add the kofthas and cook for 5 minutes.
13. Switch off the flame .
14. Garnish with coriander leaves.

Navaratna kurma

This is my 100th recipe for my blog.
I love sweet curries.We can add a variety of vegetables in this .Like frenchbeans, capsicum paneer and etc.But i have used carrot , beans , peas, potatoes, cauliflower)

Ingredients

1. Onion- 4 No
2. Vegetables - 4 cup ( Carrot, Beans, Green Peas, Potatoes, cauliflower)
3. Tomato - 1No
4. Cloves , cardamon, bayleaves- 2 tbsp
5. Ginger - Garlic paste- 1 tbsp
6. Chilly Powder- 1 tsp
7. Turmeric Powder- 1/4 tsp
8. Garam masala  - 2 tbsp
9. Raisins - 2 tbsp
10. Cashewnuts- 1/2 Cup
11. Milk-  1 1/4 Cup
12. Cream- 1 tbsp
13. Pineapple pieces- 1/2 Cup ( Cook in 1/4 cup water) 
14. Sugar- 1 tbsp
15. Salt as required
16. Oil as required
17. Grapes- 10 No
18. Coriander leaves
19. Paneer- 6 pieces

How to Cook:

1. Fry the paneer pieces and Keep it aside.
2. Mix  pineappe pieces, with sugar and cook the pieces  in 1/4 cup water for 10 minutes. Keep it aside.
3. Soak the cashewnuts and raisins for half an hour
4. Grind the milk , cashewnut , raisins together.keep it aside.
5. Add the vegetables to cooker with 2 glass water , cook to 2 whistles.keep it aside.
6. Add oil to the pan  , add the cloves ,cardamon, bayleaves. Let it cook for  1 minute.
7. Add the onions , saute the onions till they turn translucent.
8. Add the ginger garlic paste and cook till the raw smell goes off.
9. Add the turmeric powder, chilly powder and coriander powder, cook for 2 minutes.
10. Add the tomato and saute for 5 minutes.
11. Add the cooked vegetables , boil till the gravy start to thicken.
12. When the gravy start to thicken add the milk cashew paste.
13. Add the pineapple solution with the pieces to the gravy .
14. Add the coriander leaves  and let it boil for 3 minutes.
15. Garnish with paneer, coriander leaves and grapes.
16. Serve hot with butter nan or roti.

Kung Pao Chicken

This is a variety recipe.It is a chinese recipe. It is traditionally prepared with peanuts in China. I got this recipe from my sister.She add a variety of sauces to this. But as we get limited varieties here i made with the below mentioned sauces alone. She made it when she came for her vacation.We all loved this. This recipe is different since we are mixing the vegetables and chicken together.This is an Indian version of the chinese kunpao chicken Please try this.

Thanks to lekshmichechi for this wonderful recipe.

Ingredients 

1. Chicken  - 1/2 kg
2. Vinegar- 2 tbsp
3. Onion - 2 No cut into square size-
4. Carrots- 1 big cut lengthwise
5. Beans - 5 big cut lengthwise
6. Corn- 1/ 2  Cup
7. Ginger cut into small pieces- 1 1/2 tsp
8. Garlic cut into small pieces- 1 tbsp
9. Turmeric Powder- 1/2 tsp
10. Peanuts  fried - 1/2 Cup
11. Soya Sauce- 4 tbsp
12. Chilly Sauce- 1 tsp
13. Hot and Sweet Sauce- 2 tsp
14. Tomato Sauce- 1 tsp
15. Red Chilly Whole crushed- 6 Nos.
16. Mustard- 1 tsp
17. Oil - as required
18. Salt - as required
19. Coriander Leaves for garnishing

How to Cook

1. Clean the chicken well.
2. Cut the chicken into small square pieces.
3. Marinate the chicken with vinegar  for 3 hours.
4. Cook the corn in cooker to 4 - 5 whistles  . ( You can also use the frozen ones as well).Keep this aside.
5. Pour oil to a pan and when it is hot, saute the onions till translucent.
6. Add the ginger garlic pieces and cook for 2 minutes.
7. Transfer the carrots, beans , capsicum to the cooked onion with required salt and turmeric powder and again saute for 2 minutes. 
8. Close the pan, and cook the vegetables.
9. Mix all the vegetables with the cooked corn.
10. Set aside the cooked vegetables.
11. Pour oil to  pan ,add the mustard seeds.
12. When the mustard seed splutter , add the crushed red chilly.Saute for 1 minute.
13. Add the chicken pieces and stir fry the chicken pieces.
14. When the chicken is half cooked add 1 tbsp soya sauce and again saute  till it is cooked well.( Close the pan for 10 minutes if required)
15. Mix the cooked vegetables and the chicken pieces. Mix it together well.
16. Add the soya sauce, hot and sweet  , tomato sauce and chilly sauce mix it well. 
17. Add the peanuts. Stir fry the mixture for 5 minutes.
18. Check salt and add if required.
19. Garnish with coriander leaves.
20. Serve hot with fried rice.

Picture without flash

Note: You can also include mushrooms , brocolli , celery or  french beans .

Mushroom Manchurian

Ingredients 

1. Mushroom  - 10 Nos
2. Carrot- one small carrot cut lengthwise
3. Capsicum -  2 Nos
4. Big Onion cut lengthwise - 2 Nos
5. Ginger cut into small square pieces- 2 tbsp
6. Garlic cut into small square pieces- 1 tbsp
7. Garam Masala - 1 1/2  tsp
8. Turmeric Powder 1 tsp
9. Soya Sauce- 2 tbsp
10. Tomato Sauce - 1 tbsp
11. Hot and sweet sauce- 2 tbsp
12. Oil - For Deep Frying ( as required) and for Cooking - 2 tbsp
13. Coriander Leaves for Garnishing.

For Dough   ( For Step 2)

1. All Purpose Flour ( Maida) - 1 Cup
2. Corn flour- 4 tbsp
3. Ginger- Garlic Paste - 1 tbsp
4. Turmeric Powder - 1/2  tsp
5. Chilly Powder - 1 tsp
6. Salt - ( TIP  :  Make sure you add  a little more than required in the dough so that it sticks well on the mushroom piec )

How to Cook

1. Wash the mushrooms  well .Put the mushrooms  in luke warm water mixed with turmeric water and salt for 15 minutes so that it gets cleaned properly.
2. Prepare the dough by kneading the mixture with little water .Make sure not to form lumps .
3. Mix the mushroom pieces in the prepared dough and keep aside for half an hour minutes.
4. Deep fry  each mushrooms  .Make sure it doesn't turn brown and keep it aside. 
5. Dip the carrot pieces in the leftover dough and shallow fry the pieces . keep this aside.
6. Heat Oil in the pan , add ginger -garlic pieces and saute onions till they become light brown in colour.
7. Add Capsicum and saute for 5 mins .
8. Add 2 tbsp of soya sauce, garam masala and saute well till the capsicum gets cooked well.
9. Add the mushrooms, carrot pieces and the sauces.
10. Saute the mixture for sometime .
11. Garnish with coriander leaves.

Butter Chicken

Ingredients:

1. Chicken - 1 kg ( cut into small cubes)
2. Onion ( cut lengthwise) -4 No
3. Kashmiri Chilly Powder - 2 tbsp
4. Garam Masala - 1 tbsp and 1 tsp 
5. Cloves- 3 Nos
6. Cardamon- 2 Nos
7. Bay leaves- 1
8. Ginger-garlic paste- 3 tbsp
9. Tomato paste-2 No
10. Cashew Paste -25 Grams
11. Jeerakam Powder-1 tsp
12. Kasoorimethi Powder-1/2tsp
13. Salt as required
14. Butter - 3 tbsp
15. Coriander Leaves - as required
16. Curd- 1/4 cup
17. Lime drops - as required
18.  Oil - as required 

Marination

1. Clean the chicken pieces well.
2. Marinate the chicken with lime drops, and salt as required for 1 hour.
3. After 1 hour marinate the chicken with 1/2 cup curd , 1 tsp Garam Masala for another 1 hour.
4. After it is ready , fry the chicken pieces till it is cooked. Please note not to deep fry the pieces and keep it aside.

How to Cook

1. Add oil into a cooking pan and saute the onions till they are translucent. Take 1/4th of the cooked onion and make it a paste .
2. Mix the onion paste with rest of the sauted onions.
3. Soak the cashewnuts for 15 minutes and make a a paste of it . Keep it aside.
4. To the onion mixture , add 3 tbsp butter . 
5. Add ginger garlic paste and cook till the raw smell of it goes.
6. Add the tomato paste , kashmiri chilly and  cook for sometime  till the oil start to leave the sides of the pan.
7. After it gets cooked well, add the chicken pieces , 1 cup water and let it get cooked for sometime. ( 5 minutes)
8. After 5 minutes , add the cashewnut paste , garam masala , kasoori methi and Cook till the gravy starts thickening.
9. Once the gravy is thickened , garnish with curry leaves and off the gas .
10. Seve hot with Fried rice or Nan or Roti. 

Kadai Paneer

Ingredients :

1. Paneer Cubes  - 1 Cup 
2. Butter- 3 tbsp
3. Oil  as required
4. Onion - 3 Nos
5. Capsicum- 2 Nos ( Cut square shape)
6. Tomatoes- 3 Nos
7. Green Chilly- 3 Nos
8. Ginger Paste- 1 Tsp
9. Dry Red Chilly- 2 Nos
10. Tomato Sauce- 1 tbsp
11. Corainder powder- 1 1/2 tbsp
12. Cumin Seeds- 1 tsp
13. Turmeric Powder- 1 tsp
14. Cloves- 2 Nos
15. Bay Leaves- 2 Nos
16. Kasuri Methi- 1/4 tsp
17. Corainder Leaves

How to Cook :

1. Grind the tomatoes , green chilly, red chilly  and   ginger to a paste form and keep it aside.
2. Fry the paneer pieces in butter and keep it aside
3. Fry the capsicum in oil .
4. Add oil to a pan and when oil is ready , add cloves ,bayleaves   and onion. Saute the onions till they turn translucent.
5. When the onion is cooked add the tomato puree and tomato  sauce.To this add Corainder Powder , Turmeric Powder, Cumin seeds, Kasuri Methi . When the oil starts leaving the sides , the gravy is ready.
6. Add the cooked capsicum and paneer cubes.Saute for 3 mins.
7. Garnish with Corainder Leaves.
8. Serve Hot with Roti.

Paneer Coconut Gravy

Ingredients: 

1. Paneer pieces- 1 cup
2. Thick coconut milk - 1 Cup ( Mix  5 tbsp coconut milk powder with 1 cup water)
3. Ginger paste- 1 tsp
4. Cloves- 2 pieces
5. Cardamon- 2 pieces
6. Bay Leaves- 2 pieces
7. Tomato- small sized- 1 No
8. Onion - 2 No
9. Turmeric Powder- 1/4 tsp
10. Chilly Powder- 1/2 tsp
11. Garam Masala-1 tsp
12. Green Chilly - 1 No
13. Salt to Taste
14. Butter- 1 tbsp
15. Oil - 1tbsp

How to Cook:

1. Heat 1 tbsp butter  in a pan  and saute the paneer pieces till they turn light brown in colour.Keep this aside.
2. Heat 1 tbsp oil in a pan and saute the cloves , cardamon and bay leaves.
3. Add onion to the pan and saute till onion turn translucent.
4. Add ginger paste, tomatoes to the onions and saute for 1 minute.
5. Add turmeric powder, green chilly, chilly powder , salt and saute for sometime till the masala  and tomato gets cooked.
6. Add 1 cup thick coconut milk, close the pan and cook for 10 minutes.
7. Add the paneer pieces and saute for 3 minutes
8. After it is done, add 1 tsp garam masala .
9. Garnish and Serve hot with appams.