Chicken Makhani Gravy

Chicken Makhani Gravy is a creamy gravy with Indian spices. Served with Roti or Kulcha. 

Easy to make gravy this can be made in a jiffy with Ingredients available at home.

Ingredients:
Onion 1, 
Cashew:5-6
Tomato 2 
Moti elachi 2 
Cinnamon: 1/2 stick
Cloves:4
Red chilli powder 1 tsp 
Jeera powder: 1/2 tsp
Garam masala powder 1/2 tsp 
Oil/ghee 3-4 tblsp 
Salt as needed 
Cream: 2tbsp
Coriander leaves 2 tblsp
Chicken: 500grms

Method

1. Cube onion and tomato,keep ready
In a pan add Onion, cashew moti elachi Cinnamon & cloves with water & boil for 5 min
Then Add chopped tomatoes to it and cook covered until mushy.

2. Cool and blend in a mixer 

3. Heat pan with oil/ghee and add cleaned chicken & fry for 5 min
Then add the masala paste. Add tomato sauce,salt,red chilli,jeera powder & garam masala

4. Fry till oil separates and forms like a thick paste. Add water 2cups cook 10-15min till Chicken is cooked

5. Add cream 2tbsp & switch off the heat

Garnish with coriandar leaves

Chow Chow Bath

South Indian Breakfast specials In Karnataka, Upma is served with  popular sweet dish  Kesari bhath, both in equal quantity in one plate which is very popularly called as the "Chow Chow Bath

Upma  or Uppittu is a common South Indian breakfast dish, cooked as a thick porridge from dry roasted semolina or coarse rice flour. Various seasonings and/or vegetables are often added during the cooking, depending on individual preferences.

Upma is usually made with Semolina
Ingredients

Semolina (Rava) (1 cup)
Cooking oil (3-4 tbsp)
Mustard seeds (1/2 tsp)
Ginger root (1/2 tsp, grated)
Green chillies (3-5 med, chopped)
Chopped onions (1 med, chopped)
Chopped Tomato: 1
Ghee: 2sps
Salt to taste
Vegetables of choice: Optional Peas, carrots, tomatoes, capsicum, etc
Lemon juice (2 tsp, optional)

Method of preparation

Dry-roast Semolina (rava) until it just begins to turn brown, then keep aside.

In a large saucepan/wok, heat the cooking oil.

Add mustard seeds and wait for them to sputter.

Then add ginger, green chillies and chopped onions and fry until onions caramelise.
Add tomato fry then add Roasted semolina

Add vegetables If you like,
Then add salt to taste and 2 cups of hot boiling watermix quickly to avoid lumps forming

And cook turning down the heat, lastly add Ghee
The upma is done when all the water is absorbed by the rava.

Garnish with chopped cilantro leaves and lemon juice. Serve with Mixture on top

Kesari bhath is an Indian dessert that is popular throughout the country.

The word kesari refers to the spice saffron which is used, resulting in its saffron-orange-yellow-colored tinge.Though it is a sweet dish, in Karnataka, it is prepared not only as a sweet dish but also for normal breakfasts
In North India it is served as a sweet dish called Sheera Suji/Sooji Halwa

Ingredients

Rawa (Semolina): 1cup
Ghee: 3-4sp
Sugar: 3/4th cup
Water: 3 cups
Saffron strands:3-4
Cashew  to garnish
Procedure

Boil the water & keep on low heat
Side by side heat a deep pan
Add ghee then add cloves
Add Rawa & fry on low heat till roast
It should just start to change colour
Then add the boiling water & mix
Cook for 2-3 min then add sugar
Add soaked saffron mix

Cook till dry. Serve with nuts.

Poori with Dry Chole

Poori Chole Monsoon special combo.
Chole is a dry chickpeas side dish. along with chickpeas, the ingredients typically include onion, chopped tomatoes, coriander seed, garlic, chillies, ginger, dried mango powder crushed pomegranate seed (anardana) and garam masala. It is fairly dry and spicy with a sour citrus note

Ingredients Chickpeas chole
Soaked Chickpea: 2cups
Onion: 2
Tomato: 2
Gingergarlic paste: 1sp
Coriender powder: 1sp
Garam masala: 1sp
Amchur(dried mango powder): 1sp
Redchili powder: 1+1/2 sps
or (Everest chole masala: 2sps optional)
Grated coconut: 1/2 cup
Oil: 2-3 sps
Salt to taste
Cilantro for garnishing

Procedure
Soak chickpeas overnite or 5-6 hrs
Then presurre cook the Chickpeas( Chana )with little salt & water for 5-6 visels

In a heated Pan, Add Oil  saute Onions chopped till light golden
Add ginger garlic paste, fry add chopped Tomatoes fry till mushy

Add salt to taste & all Masalas or (else You can Omit these & add Everest Chole masala Instead)
Fry the masalas & Add cooked Chana (Chick peas) Mix everything add little water & cook 2-3 min
Lastly add grated coconut & mix cook for 2 min
Garnish with cilantro....
Spicy tangy Chole is ready serve with Poori

Mutton Gravy

Mutton Gravy spicy gravy with succulent meat cooked in pressure cooker so that the mutton is cooked till it falls apart.

Try this super easy Mutton gravy with whole spices and enjoy the Aromatic gravy

Ingredients:

Mutton(lamb): 500 grms
Potato: 1cut in cubes(Optional)
Oil: 3-4 sps
Turmeric: 1pinch
Bay leaves: 2-3
Cloves: 4
Cinamon; 1 inch
Star Anise:3
Onion sliced: 1
Green chilies: 3
Ginger garlic paste: 2sps
Tomato long slices: 1
Redchili powder: 1sp
Fenugreek leaves: little(optional)
coriender powder: 1sp

To grind
Coriender leaves: 1cup
Coconut: grated 1/2 cup

Method of preparation:

Wash the Mutton 2-3 times thoroughly

I have used pressure cooker to cook the meat

Heat a Pressure cooker on medium flame

Add oil & add Cloves cinnamon Star Anise & Bay leaves
Add Green chilies & Onion julians & fry 
Then add ginger garlic paste fry little 
Now add Tomatoes(Under grind)cut length wise & fry till mushy
Add the Mutton and turmeric and fry well
Then add red chili powder & coriander powder

In a blender add coconut, coriander leaves add water 1/2 cup & blend to a fine paste

Then add the ground paste(Masala)to the mutton & fry nicely till it leaves sides
Add salt to taste & Potato cubes mix check the taste if you want more spicy add redchili powder
Add 2 cups water & close cook for 5-6 whistles till the mutton is soft cooked

Enjoy Mutton Gravy with Roti or Rice

Savoury Pancakes

Nourishing Snacks for kids Savoury pancakes tasty soft crepe style pancakes

Breakfast or Snacks you can make these Savoury Pancakes any time for kids.

For After school munchies also these are ideal as they are easy to make follow this recipe for soft crepes style pancakes

Ingredients
Eggs: 3
Onion chopped: 1
Tomato chopped: 1
Little green chilies
Coriander leaves chopped
Salt to taste
All purpose flour: 1/2or 3/4th cup
Water : 1/2 cup

For the crepe style batter follow this procedure

First Beat the eggs lightly
Then slowly add all purpose flour one  spoon at a time & keep mixing not to form lumps

Once the flour is mixed add water & make it a runny slurry
Then mix all the chopped toppings of onion, tomatoes, green chilies & coriander
Add salt and mix. If it's still thick admire water.

Heat a pan drizzle some oil then mix the batter nicely and pour a ladle full & keep turning pan so that it forms a thin pancake

Cover & cook for a minute & turn it.

Once cooled roll the pancake and cut to desired sizes and serve.

Mango Kulfi

Mango Kulfi, Summer vacation enjoy fresh mango by making kids favorite Mango kulfi

This Mango season make use of variety of mangoes 

Vacation is here for kids along with summer crafts & other activities indulge them in making this lovely treat, they will be happy to help as my little one did

Here is a simple Fresh cream Mango Kulfi with just very few Ingredients Check out my other Mango Ice-creams and falooda recipes: Mango delight Icecream, Mango Falooda, Fresh Mango icecream

This is my Third type of Kulfi with Fresh mango & cream Kulfi make this today and relish this fresh natural mango Kulfi

Ingredients Needed:

Mango pulp or puree: 1+1/4cup/ 250ml
Condensed milk(Amul milkmaid): 400ml
Fresh Cream: 250 ml(1cup)
Milk powder:1/2cup(optional)

Method:

Peel the Mango skin & cut into pcs put in a blender & make Puree then add milk powder & mix
Beat the cream with hand blender or whisk slightly when its cold then add mango puree
And further beat till it mixes now add condensed milk 
and whisk till everything is mixed up

Transfer to a Container. Then fill in the Kulfi moulds close & freeze for 6-8 hrs.
If you have extra after filling moulds you can freeze it in containers with lid

For serving dip the freezed Kulfi moulds in water then roll with your palm hold the stick & pull out. Enjoy chilled kulfi

Chicken Gravy

Chicken Gravy simple dish to go with Chapati or Rice. This is mildly spiced but full of flavor Chicken Gravy 

For the Marinate

Chicken : 1/2 kg

Ginger garlic paste 2sp

lemon: 1/2

For the Gravy masala
Oil : 2sps

Onions : 3
Red Chili: 7-8
Garlic: 6-7 cloves
Coriander powder: 1sp
Fennel(optional): 1/2 1sp

For the tempering
Bay leaf-2

Onion sliced: 1
Tomato: 1
Chicken Masala: 1sp

To grind

Coconut: 1/2cup

Poppy seeds: 3sp

Recipe Chicken gravy

• Marinate the chicken with Ginger garlic paste & lemon for 10 min.
• Make paste of Coconut grated with poppy seeds and enough water
• In a pan add little oil add sliced Onions and garlic fry then add red chilies and fry switch off and add Coriender powder & little fennel mix well
• Once cooled down add everything to a blender and make paste with enough water

Method 

• In a Cooker add 2sp oil
• Add Onion slices & fry for 2min
• Add the marinated chicken & fry then add 2 tomatoes chopped & saute for 2 min
• Add Chicken Masala & mix well
• Add the above Onion & spices paste fry for 1 min, 
• Add paste of (1/2 coconut with soaked Poppy seeds3sp) mix 
• Add salt & water 2small cups. cook covering the lid for 2-3 visels
• Once cooled open & mix add Coriander leaves & serve