Storm In My Kitchen

Chicken Pulao 2 breast pieces of chicken. Cut into 1 inch pieces 1 cup of rice wash and soak 1 onion sliced 1 tomato chopped finely 1 heaped teaspoon of ginger garlic paste 1 tablespoon lime juice 1 handful coriander leaves chopped up ½ teaspoon of turmeric powder 1½ teaspoon of chilli powder ½ teaspoon of garam masala powder 2 cups water or thin coconut milk In a pressure cooker, heat oil add the sliced onions and ginger garlic paste. When the onions start browning, add the powders along with a tablespoon of water. Fry about 30 seconds. Then add the chicken, tomatoes coriander leaves and salt. Toss it all nicely. When the tomato starts becoming mushy add the rice, lime juice and coconut milk/water. Close the cooker and reduce heat after the frist whistle. Cook on slow for 5 minutes. Switch off, move the cooker away from the heat and let the pressure drop. Serve with condiments if your choice. It was delicious just plain as it is.

Spicy-Tangy Fish Curry Fish 6 - 8 pieces washed and marinated with salt Onion 1 chopped finely Garlic 4-6 cloves chopped fine Tomato 1 chopped fine Tamrind paste 1 tablespoon Coriander leaves finely chopped half cup Green chillies 2-3 Red chilli 2-3 Kashmiri chilli powder 1 tsp Haldi powder ¼ tsp Jeera powder 1 tsp Pepper powder ½ tsp Sugar a pinch (optional) Oil 2 tablespoon Salt to taste Heat oil. Add the red chillies and then add onions and garlic. When onions are slightly brown, add the tomatoes and green chillies. When tomatoes are mushy add the powders and coriander leaves. Fry a minute. Then add the tamrind paste and 2 cups water. Cover and cook till the oil comes up. Then add the fish and sugar and cook till done. Serve with rice or pav.

Sausage-Potato Pulao Quarter kg chicken sausage cut into one inch pieces Two potatoes cubed Rice 2 cups One cup coriander leaves finely chopped 1 tsp ginger garlic paste 2 tablespoon worcestershire sauce 2 tablespoon tomato paste Half cup frozen corn Turmeric powder 1/2 tsp Chilli powder 1 ½ tsp Whole garam masala (2 each bay leaves, clove, cardamon, a few pepper corns) Oil 2 tablespoon Salt to taste Kasuri methi 1 tablespoon Heat oil add the whole spices, add the coriander leaves and ginger garlic paste and fry well. Wen the raw smell is gone add the potatoes and rice and fry a bit. Then add the rest of the ingredients except kasuri methi. Add 4 and half cups of water. Cover and cook till the rice is almost done. Then crush the kasuri methi and add and gently toss with a fork. Cook for 3 minutes more. Switch off the flame and keep covered for another 10 minutes on the hot burner. Serve with pickle and curd or an onion raita. I also added some corn beca...

Aachari Aloo Gobi with Chapati For the aloo gobi Two potatoes cut into one inch pieces 1 cup of cauliflower florets One onion minced 6-7 cloves garlic and one inch piece of ginger finely minced One small onion chopped into inch size pieces One tomato chopped Turmeric powder quarter tsp 1 and half tsp aachari meat masala (I have used Shan masala) Jeera half tsp Salt to taste and oil one tablespoon Heat oil add jeera, then add finely minced onion and ginger garlic. Fry till lightly browned then add the turmeric and aachari meat masala and fry a bit. Add salt then the potatoes and a quarter cup water . Cover and cook till potatoes are 3/4th done. Then add the cauliflower, onion and tomato. Again cover and cook till cauliflower is done. Serve with hot chapattis

Coriander Rice with Mint Chicken For the Coriander Rice 1 fat bunch coriander leaves 1 medium onion 7 - 10 cloves garlic 2 green chillies or more as needed Grind the above ingredients roughly One tablespoon oil Half tablespoons ghee 2 bay leaves 4 each cardamom, pepper and cloves 1 inch stick of cinnamon Salt to taste Rice 3 cups Water 6 cups Fry the whole spices in the oil and ghee Then add the coriander mixture. Fry a few minutes till you get a strong coriander smell. Add the rice and stir Add salt and water and cook till done Mint Chicken Chicken 500 gms Marinate the chicken for an hour in the following Yogurt – 1/4 cup Turmeric powder – 1/2 tsp Mint leaves – 1 bunch finely chopped Red chile powder – 1 tsp Salt – to taste Garam masala – 1/2 tsp Chat masala – 1/2 tsp Ginger paste 1 tsp To fry. Oil 1 tablespoon. One onion and 7-8 cloves of garlic Heat oil add finely chopped onion and garlic. Fry till the onions are translucent. Add the marinated chicken. Stir. C...

Coconut Ladoos This is a no fuss, no cook simple easy peasy recipe for Diwali which is round the corner 1 cup desicated coconut 1/4 cup of condensed milk A big fat pinch of cardamom powder Two drops of food colour of your choice (optional) Ghee for greasing your palms while rolling the ladoos Two tablespoons of dedicated coconut for rolling the ladoos Mix together the first three ingredients and food colour if using. Using a teaspoon form small ladoos after greasing your palms. Roll in the desicated coconut. Ladoos are ready. You can use rose syrup or roohafza, kewra essence, kesar or any other flavouring of your choice.

Moong Dal Payasam / Parippu Payasam 3/4th cup split moong dal 3/4th cup jaggery 1 cup thick coconut milk 1/2 cup water 1/2 tsp cardamom powder 1 tablespoon ghee 8 - 10 cashews chopped Half a handful of raisins Dry roast the moong till it turns brown. Wash and pressure cook with just enough water to cover the dal. Melt the jaggery in the water or grate it and add it to the cooked Dal along with the water. Boil till the jaggery melts. Reduce to a simmer and boil till its almost a paste. In another pan heat the ghee and fry the raisins and cashews. Then add the coconut milk, the cardamom powder and the cashews and raisins to the dal. Serve warm You can also fry some coconut pieces (as per the authentic recipe) and add to the payasam....but I am not too fond of the coconut pieces