Andhra Chicken

Ingredients:
Chicken(breast piece,boneless)-500gms
Lemon juice-20ml
Turmeric Pwd-1tsp
Chilli pwd-2tsp
Gingergarlic paste-2tsp
Salt to taste
cornflour-2tsp
Maida-3tsp
Preparation method:
1.Cut the chicken breast into even dices.
2.Marinate with lime juice,turmeric,salt,chilli pwd,gingergarlic paste.
3.Finally add the cornflour and maida.
4.Deep fry in hot oil,Garnish with fried curry leaves and lemon wedges.

Kadai Chicken

INGREDIENTS:
Whole Chicken-1/2KG/500GMS
Medium Tomatoes-8-10 nos.
Coriander leaves-2 tbsp.
Medium onions-2 nos.
Garlic paste-2 tbsp.
Ginger, finely chopped-2 tbsp.
Dry red chilies-6-8 nos.
Chopped green chilies-8 nos.
Red chili powder-1 tsp.
Whole Coriander (dhania)-1 tbsp.
Garam masala powder-1 tsp.
Whole Garam masala-1tsp.
Oil-2 tbsp.
Coriander powder (dhania powder)-1tsp.
SaltAs per taste

PREPARATION:
1. Skin and cut the chicken into pieces.
2. Take whole dhania, dry red chilies and pound together.
3. Slice the onions.
4. In a Kadhai take oil, add Whole Garam Masala, garlic, whole dhania, green chilies and red chilies mixture. Add onions. Fry till onions are golden brown.
5. Put in tomatoes, ginger, dhania powder and red chili powder.
6. Add some water. Cover and let it cook. Once the gravy is reduced put in the chicken pieces, salt and coriander leaves.
7. Mix well, sprinkle the Garam Masala Powder. Cover and cook for 8-10 mins on low flame.
8. Serve hot

Chicken Curry

Ingredients:
chicken -500gms
Onions-2nos
Tomato-1no
Gingergarlic paste-2tsp
cloves,cinnamon,cardamom-2nos
Salt to taste
Coriander leaves
Oil-2tbsp
Turmeric a pinch
Coconut-2tbsp
Chilli pwd-11/2tsp
Coriander pwd-11/2tsp

Preparation:
1.Clean and cut chicken into small pieces.
2.Grind half onions,gingergarlic paste,corianderleaves into paste.
3.Take a pan add oil,all spices,remaining onions,turmeric fry them for few mints.
4.Then add cleaned chicken into that add salt and fry them on high flame for5mints then simmer untill water goes.
5.Then add grinded paste,chilli pwd,coriander pwd fry for another 5mints,then add chopped tomato and fry them again till raw smell goes.Then add required water and grinded coconut water to that and allow to cook till the gravy becomes thick.
6.finelly add coriander leaves
7.Serve hot with rice or chappathi.

SPICY CHICKEN BIRYANI

Ingredients:

For Marinade:
Chicken-250gms
Curd -1/2cup
Chillipowder-1tsp
Corianderpowder-1tsp
Turmeric powder a pinch
Gingergarlic paste-1tsp
Mint leaves-1/2cup
Coriander leaves-1/2cup
For Rice:
Basmati rice-11/2cup
Onions-2nos
Green chillies-2nos
Chilli powder-1tsp
coriander powder-1tsp
Gingergarlic paste-1tsp
Cinnamon-2nos
Bayleaf-1no
Cloves-2nos
Cardamom-2nos
Salt to taste
Oil-2tbsp
Butter-1tbsp

Preparation Method:
1.Clean and soak rice for 10-15mnts
2.Clean and Chop chicken to required size.Mix
curd,chillipwd,coriander,turmeric,mint and coriander leaves to the chicken.Let it marinate for 10-15mnts.
3.Mean while chop onions,chillies.Heat oil and butter,add all the whole spices.Then saute in onions till they are brown in colour,add gingergarlic paste.Fry well.
4.Then add the chicken marinade.Cook on high flame for 5mins and simmer till the oil comes out.
5.Add the rice,salt,3cups of water and pressure cook for 2 whistle.
6.Serve with Raita.

Panner Butter Masala

INGREDIENTS:
Panner-250gms
Chilli Pwd-1tsp
Coriander Pwd-1tsp
Gingergarlic paste-1tsp
Greenchillies-2nos
Cashewnuts-10nos
Chopped Onions-2nos
Chopped Tomato-2nos
Butter-1tbsp
Oil-2tbsp
Salt to taste
Make A smooth paste of cashewnuts
PREPARATION:
1.Clean and cut panner into small cubes
2.Take a pan add oil,slit green chillies and chopped onions fry them for few mnts till onion changes into gloden colour.
3.Then add gingergarlic paste again fry for few more mnnts,then add chopped tomatos allow to become smooth,add chilli,coriander pwd,salt.
4.Add panner and required water,then add cashew paste fry for 5-10mins.
5.Finelly add coriander leaves and butter.
6.Serve with Naan or chappathi.

Pav Bajji

INGREDIENTS:
Bread-4
Boiled Potatos-3nos
Boiled greenpeas-1cup
Green chillies-2nos
Chopped tomatos-2nos
Chopped onions-2nos
Jeera pwd-1tsp
Chopped coriander leaves
Chilli pwd-1tsp
Coriander pwd-1tsp
chat masala-1tsp
salt to taste
oil for frying
Butter
PREPARATION:
1.Heat a pan with oil add greenchillis,onions fry them till onions turns brown.
2.Then add chopped tomatos,chilli pwd,coriander pwd,jeera pwd and salt.Mix them
well and cook till tomatos become smooth.
3.Then add coriander leaves,chat masala and smashed potatos,greenpeas.Add required
water and cook till gravy becomes thick.
4.Take a pan add butter and place bread on it (bread should be slit in middle)
5.In another pan add bajji gravy,little water and stuff them in bread.
6.Then ur Pav Bajji is ready.

Stuffed Palak Paraths

INGREDIENTS:
Palak leaves-1bunch
Chilli Pwd-1/2tsp
Atta-2cup
Jeera-1/2tsp
Ghee-2tsp
Salt to Taste
Oil
PREPARATION:
1.Clean and chop palak leaves.
2.Heat a pan with 1tsp of oil,add jeera,chopped palak leaves and fry them.
3.Add chilli Pwd and salt and again fry till palak frys.And allow it to cool.
4.Then mix palak,Atta,ghee,salt,required water to make a soft dough.
5.Take the dough into small balls ,press them like chapatis.
6.Serve hot with chutney.