Gobi Kulasthan

Ingredients

• Cauliflower - 2 cups
• Oil - half cup
• Big Onions - 3
• tomatoes - 3
• Ginger - small piece
• Coriander powder - half sppon
• Garam Masala - half sppon
• Red Chilli Powder - half sppon
• Powdered Cashew - 1 spoon
• Boiled Peas - 1/4 cup
• Cumin Seeds - 1 teaspoon
• Salt as required

Method:

Cut cauliflower into medium sized pieces, put the cauliflower in salted boiling water. Drain the cauliflower and dry it in a tissue to remove any water. Fry the cauliflower in oil till it turns golden brown and keep it aside. Heat 2 spoons of oil in a pan and fry onions. Add tomatoes and sherreded ginger and fry until oil separates. add coriander powder, garam masala, chilli powder, powdered cashew and fry for a minute. Add the fried cauliflower, peas and cover and until the masala is abosbed by the cauliflower. 2 Spoons of yoghurt (optional) can be used for added flavour. Stir occasionallly.

Gobi Kulasthan can be had with roti, chapathi and nan bread.

White Korma

Ingredients
To Grind:

• Sherreded Cocunut - 1 cup
• Cinamon Stick - 3
• Cardomon - 3
• Cloves - 4
• Green Chillies - 3
• Cashews - 8
• Ginger - small piece

Potatoes - 2 medium sized
Onions - 2 medium sized
Cinamon - small stick
Cloves - 3

Method:

Cut potatoes into cubes and boil to half cooked keep it aside. Grind the "To Grind" ingredients to a smooth paste. Heat a non stick pan with oil and fry add Cinamon, Cloves and Onions. When onions turn light brown add the grinded paste and fry for a minute. Add potatoes, water and required amount of salt. When the korma has turned to the required thickness turn the heat off and serve hot with Poori, Roti, Rice or Ghee Rice.

Vegetable Korma

Ingredients

• Mixed Vegetables - 1 cup (Carrots, Beans, Cauli Flower, Potato, Peas)
• Onions 2 medium sized
• Tomatoes 2 medium sized
• Ginger Garlic Paste - 1 teaspoon
• Green Chillies - 2
• Cinamon - 1 stick
• Cloves -2
• Bay Leaf - 1
• Coriander powder - 1 teaspoon
• Tumeric powder - half teaspoon
• Red Chilli powder - half teaspoon
• Coconut Milk - 1 cup

To Grind

• Sherrded Coconut - 3 spoons
• Fennel Seeds - half teaspoon
• Cinamon- medium sized 2 sticks
• Cloves - 4
• Cardomon - 2

Method

Grind the "To Grind" items to a coarse paste and keep it aside. In a non stick frying pan add oil, after oil is hot add bay leaf, Cinamon, Cloves, Onions and Green Chillies. Fry till onion is light brown in color, add ginger garlic paste and fry for 2 minutes and add tomatoes. When oil separates out of tomotoes add Coriander, Tumeric and Red Chilli powders and grinded masala paste and fry for 2 minutes. Add vegetables, Coconut milk, cover and cook until done.

Serve Vegetable Korma with Rice, Nan Bread or Chapathi.

Chilli Chicken

Ingredients

For Marinade ( for half kg chicken)

• Corn Flour - 2 spoons
• Plain Flour - 2 spoons
• Coarse Rice Flour - 1 spoon (This gives crispness for the fry)
• Red Chilli Powder - 1 teaspoon (adjust as per spice needs)
• Ginger Garlic Paste - 2 teaspoons
  
• Lemon Juice
• Egg - 1

Chicken half kg

Method

Cut chicken into small to medium cubes (Children like small crisp ones). Mix all the items listed in "For Marinade" to make a smooth paste. Mix chicken with the marinade. Cover the vessel with cling wrap and keep it in fridge for 2 hours. Take the chicken from fridge 10 minutes before frying. Deep fry the chicken and serve with onion rings and lemon slice.

Pepper Chicken

Ingredients

To Grind

• Green Chillies 3- 4
  
• Curry Leaves one stick
• Ginger - One reasonable size
  
• Garlic - 6 pods
  
• Fennel Seeds - half teaspoon
• Pepper Corns - half teaspoon

Chicken - half kg
Onions - 3
Curry leaves - One stick
salt to taste

Method

Heat a non stick pan and add very little quantity of oil (say 2-3 spoons) to fry the 2 onions. When onions become translucent add chicken and fry for 5 minutes. Add the smoothly grinded paste of the "To Grind" ingredients and fry for another 2 minutes and add salt as required. Reduce the heat, cover and cook until the chicken is done. Try to avoid using water to cook chicken a little amount can be used to grind the masala. Once the chicken is done transfer to the serving bowl. With a little oil fry the remaining one onion and curry leaves. Make sure the onions are crisp. Decorate the cooked chicken with fried onions and curry leaves. Can be had as a starter or as side dish.