Homely Cuisine

Ingredients

• Channa – 1 big cup (soaked overnight) and then cook it.
• Green chillies – 3 nos (pasted)
• Onion – 1 medium (pasted)
• Onion – ½ for garnishing (sliced)
• Tomatoes – 1 medium (pasted)
• Ginger garlic paste – 1 tbsp
• Chilli powder – 1/2 tsp
• Garam masala – 1/4 tsp
• Chole masala – 1 tbsp
• Coriander leaves – a cup (chopped)
• Salt as needed
• Water as needed
• Oil

Preparation

1. Heat oil in a deep bottomed vessel, add the ground masala i.e pasted green chillies, tomatoes, onions.
2. Fry that for 5 minutes. Now add the ginger garlic paste and again fry for 2 minutes.
3. Add the dry powders i.e chilli powder, garam masala, and chole masala and fry all of this till the oil separates.
4. Now add the cooked channa to the above and mix, add salt as well
5. Add water for the required consistency and boil it for 5 minutes.
6. Garnish it with chopped coriander leaves and sliced raw onions.

Serve hot

Ingredients

• Chicken – 1 kg
• Melon – a cup (chopped)
• Shallots – 20 nos (chopped)
• Ginger and garlic – 1 tbsp (crushed)
• Curry leaves – 2 to 3 sprig
• Turmeric powder – 1/4 tsp
• Chilli powder – 2 tbsp
• Coriander powder – 2 tbsp
• Cinnamon – 1/4 tsp (powdered)
• Clove – 1/4 tsp (powdered)
• Tomatoes – 1 medium
• Coconut – a cup grated
• Oil
• Salt to taste
• Water as needed

Preparation

1. Heat oil in a kadai, add the chopped shallots, curry leaves, fry this for 5 minutes.
2. Add the crushed ginger and garlic and fry for 2 minutes
3. Now add the dry masalas and keep frying for sometime till the oil separates. Add the chopped tomatoes and fry.
4. Heat oil in a deep bottomed vessel and add the coconut. Fry it for around 5 minutes not till it turns brown. Paste that and keep aside.
5. Now add the chicken and the melon into the masala and blend it well, add the pasted coconut and mix well.
6. Cook it well till the chicken and the melon becomes tender.

Serve hot.

Ingredients

• Eggs – 6 nos
• Onion – 1
• Shredded tuna fish – 1 cup
• Chopped ginger – 1/2 tsp
• Salt to taste
• Lemon juice – 1 tbsp
• Chopped garlic – 4 to 5 cloves
• Spinach leaves – 5
• Green chillies – 2
• Oil as required

Preparation

1. Shred the spinach leaves, flake the tuna and mix with all the ingredients.
2. Beat eggs with salt and pepper, heat oil in a frying pan, lower the heat, put in the tuna mixture and spread well, pour the whipped eggs over it.
3. Close the lid and cook on slow fire until the eggs are set.

Serve hot with tomato ketchup.

Ingredients

• Chicken breasts – 6 pieces
• Cream – 2 cups
• Worcestershire sauce – 2 tbsp
• Chilli powder – 1/2 tsp
• Pepper – 1/2 tsp
• Lemon juice – 1/4 cup
• Breadcrumbs as required
• Butter – 1/2 cup
• Salt as required

Preparation

1. Mix all the ingredients except the chicken, the bread crumbs and the butter
2. Cut the chicken breasts into half and wipe dry.
3. Add the chicken pieces to the cream, marinade and keep in the fridge
4. Next day roll each chicken piece in bread crumbs, lay flat on a baking dish in a single layer.
5. Spread half the butter over the chicken and bake in a moderate oven until the chicken is done.
6. Then spoon the rest of the butter and bake for another 10 minutes

Serve hot.

Ingredients

• Pudina (mint leaves) – 1 big cup only the leaf
• Coconut – 1 cup (small)
• Green chilli – 3 nos (optional)
• Ginger – 1 small piece
• Green mango – 2 medium pieces chopped
• Salt to taste
• Water just to paste the mixture.

Preparation

1. Put pudina leaves in a hot pan. (remember no oil needed).
2. Stir for 5 seconds, put off the stove.
3. Put that into the blender along with the rest of the ingredients (coconut, green chilli as mentioned(optional), ginger, green mango, salt and a little water) paste it.

Serve with chapathi.

Note:

The above chutney can be made by using tamarind instead of green mango and garlic instead of ginger, the rest is the same. You just need to toss all of this in the heat and paste it with a little water and serve with chopped onions.