A PINCH OF HING

  If you love chicken breasts but hate that rubbery feel, it isn't hard to learn how to remove it before cooking. But if it doesn't bother you, you can be assured that it's not dangerous to eat.  Try this easy making and healthy version, with few tips you make a delicious, soft, juicy and perfect tender chicken breast curry.  Ingredients...... For marinate.... 2 Chicken breast  1 tsp pink salt 1 Cup hung curd For curry..... 1 Big size onion finely chopped  ½ Cup tomato puree 1 tsp Crushed GG paste  ⅓ tsp of garam masala 1 tsp Red chilli powder 1 tsp Chopped Green chillies  ⅓ Turmeric powder 1 tsp Whole spice powder( black cardamom, cloves, bay leaf, star anise and pathar phool)  1 Cup chicken stock or warm water  Salt to taste Mustard oil Coriander leaves  Preparations....... Marination..... Give a nice massage to chicken breasts with pink salt and curd, cover and keep this in refrigerator for half an hour.   Remove from fridge...

  I’m sure you’ll love these wings as much as I do and you may even be surprised by how easy it is to make them! These are made with just a handful of everyday, simple ingredients. Truly these are one of the most easy and quick pan fry chicken recipes. Ingredients.... 500g Chicken wings with skin 2 tblsp Honey 1 tbsp finely paste garlic  ¼ White pepper powder  ½ tsp Arrowroot powder  1 tsp Chilli powder mo ½ tsp Soya sauce ½ tsp white vinegar For garnishing.... Spring onion chopped Dry chilli flakes  Preparations..... Clean wash the wings properly.  Take a water on a vok, add wings, sprinkle salt, vinegar and black pepper. Don’t go overboard with the salt, can taste a little salty when we use soya  sauce later. Give a nice boil, we need perfect shape without loosing it's skin. Cook for 10 to 25 minutes on medium heat.  Switch off the flame remove all wings on a plate, keep this in refrigerator for 20 minutes to set the outer skin and slightly hard...

  Ingredients.... Noodles  1 bowl chicken curry 2 tbsp Dry shrimps 2 Egg  1 half boiled egg ( for garnish) 1 tblsp chopped garlic 1 tbsp chopped green chillies  1 sliced onion 2 to 3 tbsp sliced cabbage 1 tsp garam masala Salt if needed  Oil Preparations...... One bowl of chicken curry, with small pieces of chickens or good to use leftover chicken curry. keep aside. Wash, clean rinse nicely and soak dry shrimps with little water. Bring a large pot of water to a boil. Cook the noodles accordingly your packages, Drain and rinse with cold water to stop the cooking process. Keep aside.  Heat a deep pan along with oil, make scrambled egg, scramble should look softly set and slightly runny in places, remove in a plate.      Again add oil to the same pan, then add garlic fry until brown, add shrimps fry for a while, add onions, chillies and cabbage. Cook, stirring frequently, until softened and starting to brown, about 8 minutes. Add the left over s...

  Ingredients.... 250 gm Fresh tuna 1 egg 80g sweetcorn 20g grated cheese 1 tbsp cornflour 1 tsp black pepper 1 tsp crushed garlic 1 tsp chilli flakes  Salt Oil Preparations... Wash, clean and fine chopped tuna fish and add sweetcorn, spices, egg and cornflour along with salt. Mix well keep this in refrigerator for 10 minutes for crispier fritters or else continue to fry. Heat oil in a frying pan, once hot, use your palm to create flatten patties from the mixture. You should have enough to make equal size patties, and probably enough space in your pan to cook 4 at a time. Fry 5 minutes and then using a flat spatula, carefully flip the fritters over, they should be golden brown on the bottom and well bound. Cook for a further 2-3 minutes until golden brown on both sides, then transfer to a plate while you complete the same process with the remaining fritter mixture. Serve alongside a salad or eat as is with a spicy dipping sauce.    Or don't wait for servings just rem...

  This vegetable kurma tastes best when the vegetables are crunchy and not over cooked and is well balanced with mild flavors from spices and fresh coconut.  In almost every notable South Indian hotel and restaurant in the city, this vegetable kurma is served as a side dish with puris, chapati, and parotta, and with iddiyapam, apam, for breakfast and dinner. Try this once..... Ingredients... 2 onions 2-3 green chillies 1 tsp ginger garlic paste 3 cups mixed small cut 9 types of vegetables  1/2 cup milk 2 tbsp yogurt optional 2 tsp coriander powder / malli podi 1/2 tsp cumin / jeera 1/2 tsp black mustard seeds 1/4 tsp fennel seeds  2 string curry leaves 1 tbsp oil 2 tsp ghee Salt to taste For paste..... 4 cloves 2 ″ cinnamon stick 2 cardamom pods 5-6 cashew nuts 2 green chillies 1/4 cup grated coconut Preparations...... Add the ingredients under the list “to grind” into a small mixie jar or spice grinder. Grind to a smooth paste with water. I added about 1/2 cup water...

  Amba Nadiya palua thikiri Ingredients .... 1 Cup Arrowroot powder 1 Cup Mango pulp ¼ Cardamom powder ½ Cup grated tender smooth coconut Sugar if needed ½ Cup Milk 1 pinch Salt Desi ghee for grease the tray Preparations...... Grease the tray and keep this tray on refrigerator. Take a bowl add arrowroot powder and add water mix well, cover and keep aside for 2 hours to settle down. After 2 hours remove the lid stir once and keep it for just 2 minutes more, slowly drain the water. Now take another mixing bowl add everything mix nicely to make like batter. Take a saucepan add spoon full of water, swrill it and then pour all liquid mixer cook on low flame and keep stirring continuously. When it becomes thick , switch off the flame, stir once to evaporate the heat and then pour on a greased tray.  After it comes to room temperature cut into your choice of pieces. Before that apply some ghee on knife. If you want you coat sugar powder. But I prefer like this. Serv...

  Ingredients..... Radish greens 1 radish cut into small cubes 1 Onion chopped  1 tblsp of Garlic chopped  2 dry red chillies into 4 pieces ½ tsp cumin seeds ½ tsp mustard seeds Mustard oil Salt to taste  Preparations........ Wash properly leafy vegetables along with it's soft tender stems. Remove in a colander, when all water drains shred into thin and fine. Keep aside. Heat one cup of water with little salt add shredded saag cover and cook until dry and done. No need add more water, we need a dry fry side dish. Heat kadhai, add oil when it comes to smoking point add chopped garlic stir well fry until light brown, now add chopped onions fry till brown, spread these make a hollow add red chillies, Mustard, cumin, when spluttering mix every thing, now add boiled saag to this tempering mix nicely fry on high flame until it's done perfectly. Serve as side dish with rice or roti.