Chicken Vindaloo

Preperation Time: 30-40 min

Ingredients:

Chicken breast - 4 nos

Tomato Paste - 1 tbsp

Cummin Pwdr - 1/2 tsp

Chilli Pwdr - 1 tsp

Coriander Pwdr - 1 tsp

Ginger garlic paste - 2 tsp

Black Pepper pwdr - 1/2 tsp

Vinegar - 1 tsp

Fenugreek pwdr - a pinch

Coriander leaves for garnish

Oil - 2 tsp

Salt for taste

Preperation Method:

1) Cut chicken into medim sized pieces.

2) Heat oil in a pan and fry onions until they turn brown in color. Move these onions to a kitchen towel to remove the excess oil.

3) Heat little bit oil in a pan and slightly roast all the powders and ginger garlic paste.

4) Blend the spice mix in water and make a smooth paste. Marinate the chicken pieces using this spice mix paste. Keep aside for 30 min.

5) Blend the fried onions with vinegar and make a smooth paste. Keep it aside.

6) Heat a thick pan and add the marinated chicken to it. Start cooking it in the covered pan in medium heat.

7) Add the tomato paste and onion paste to the pan and mix well. Cook until the chicken is completely cooked and the gravy is thick.

8) Garnish with coriander leaves and serve with Chapati/Roti :-

Rava Veggie Uppuma

Preperation Time: 10-15 min

Ingredients:

Rava - 1 cup

Onion (chopped) - 1/2 cup

Green Chillies (chopped) - 1 tsp

Ginger (chopped) - 1 tsp

Carrot (chopped) - 1/4 cup

Beans (chopped) - 1/4 cup

Mustard Seeds - 1 tsp

Urad Dal - 1 tsp

Peanuts - 1 tsp

Curry Leaves

Oil

Salt for taste

Preperation Method:

1) Boil vegetables in a pan first.

2) Dry roast Rava in a pan for 1-2 minutes. Keep aside.

3) Heat oil in a pan. Add mustard seeds and allow it to sputter. Add Onion, Urad dal, curry leaves, green chillies and ginger to the pan and saute until onion turns golden brown in color.

4) Add 1 cup water to the pan. When water boils, then add the fried rava and vegetables to the pan and stir continously. Switch off the flame once the rava is cooked and turns into uppuma (1-2 minutes). Serve hot :-

Ghee Rice

Preperation Time: 35-40 min

Ingredients:
Basmati Rice - 2 cups
Ghee - 3 tbsp
Onion - 1
Cashews and Raisins (as desired)
Fennel Seeds - 1/4 tsp
Cardamom - 2
Cloves - 2
Cinnamon (1 inch piece) - 1
Water - 3 cups
Pineapple chunks (optional) - 1 cup

Preperation Method:
1) Wash and soak for half an hour in water. Drain it and keep aside. Boil water with salt and keep it hot.
2) Heat ghee in a pan and roast cashews and raisins and keep aside.
3) In the same pan, add whole spices and chopped onion and fry until onion turns golden brown in color.
4) Add washed and drained rice to the pan and fry until the rice changes color. Add the Hot water to the rice and allow it to boil. When the water starts to boil, reduce the flame to medium heat.
5) When water gets absorbed and small holes appear in the top of rice, then cover the pan with a lid and switch off the flame. Keep the pan covered for half an hour.
6) Add the items fried in ghee and pineapple chunks to the rice and serve hot :-