Home of Indian Cuisine

Nov 16, 2010

Ingredients:

Method:

Cut the chicken into medium sized pieces.
Dice the onion and green pepper.
Take the chicken in a bowl and add the corn flour ,rice flour and some salt.
Mix it well and then add the egg and mix well.
Heat the oil in a pan and deep fry the chicken and keep it aside.
Heat a pan and add 1 tbs oil,when the oil is hot add the red chillies ,onion & green pepper and fry on a medium flame for few minutes.
Add all the sauces and stir fry and add salt & black pepper powder to taste[only if required]
Now add the fried chicken and stir them well, so the chicken gets a good coat of the sauces.
Serve hot.

Ingredients:

Method:

Wash the split chick peas in water and pressure cook the chickpeas until soft.
Drain the water and spread it on a plate so it becomes dry.
Grate the jaggery and add the cardamon powder and mix well.
Mix the cooked chickpeas and jaggery with hand or with the blender.So the chickpeas breaks down and get well mixed with jaggery and becomes soft.
Take maidha in a mixing bowl and add pinch of salt and 1tbs melted butter.
Add enough water and mix well to make a nice dough. Brush the dough with 1 tsp of oil.
Divide the dough into number of equal sized balls.
Grease the rolling surface and your palm with oil,take the one ball and flatten it in your hand and place 1tsp of chickpeas mix and try to roll it into a ball again.So the dough covers the chickpeas well.
On the greased rolling surface roll the balls like the way we roll chapati.Try to roll them as thin as you could.
At the same time the chickpeas mix should not show up much.This part could be little tricky.In that case use some dough to cover that patch.By doing so the jaggery mixture will not slide out much and will be easy to cook.And also looks good.
Heat the pan on medium heat and cook the poli by turning their sides frequently.Add some ghee on both sides while cooking.
Take the Poli from the pan and brush some butter on both the sides.
Serve hot.

Ingredients:

Method:

Finely Chop the onions and clean and cut all the vegetables.
Heat the pan and add 1 tbs of oil and the cubed panner and fry till it becomes golden brown on all sides.
Soak the Poppy seeds in warm water for 10 mins and then drain the water.
Grind the soaked poppy seeds and roasted peanut into fine smooth paste.
Heat the Kadai and add 2 tbs oil and do the seasoning with mustard and cumin seeds.
Add the chopped onion and fry till it becomes soft and golden brown.
Add all the vegetables except paneer and curry leaves and fry well.
Add the salt and turmeric powder and fry until the vegetables becomes soft or until its half cooked.
Add all the masala powders and fry till it raw smell leaves.
Add the poppy seed and the peanut paste and fry for few minutes on a medium flame and then add 1/2 cup of water and let it boil for 5 mins or until the oil gets collected on top.
This gravy will be thick since we have not added much water, so keep stirring frequently.
Add the fried paneer and mix well.
Keep the flame on medium and then add the coconut milk and loosen the gravy.
Bring it to boil for only few minutes say 2-3 minutes on medium flame.
Garnish with chopped coriander leaves.
Serve hot with rice or paratha or chapathi.

Ingredients:

Method:

Finely chop the onions.
Heat the pan and add 2 tbs of oil and add the onions and fry till onion until it becomes golden brown.
Add salt,turmeric powder,cumin powder,coriander powder,chilli powder and fry till the raw smell goes.
Add the tomato paste and the ketchup and stir well.
Add the mixed vegetables and fry for few minutes and the add 1/2 cup of water and cover the pan.
Keep it covered until the vegetables are almost cooked.
Then add the coconut powder to 1/4 cup of water and add it to the gravy.
Add the sour cream and mix well and let it boil on medium flame.
Once the oil is collected on top switch of the flame .
Garnish with chopped coriander leaves.