Chicken Curry

Ingredients
  • Chicken (cut into small pieces) - 2 lbs
  • Red Onions - 2
  • Ginger- 1 inch piece
  • Garlic - 10 pods
  • Coriander Powder - 3 tsp
  • Chili Powder - 1 tsp
  • Red chili -5
  • Curry leaves - few
  • Coriander leaves - few
  • Cinnamon - 2 Small sticks
  • Cloves - 6-7
  • Fennel Seeds - 1 tsp
  • Tomato - 1
  • Chicken Masala - 1 tsp
  • Turmeric Powder - 1/4 tsp
  • Mustard seeds - for seasoning
  • Salt to taste
  • Oil - 4 tsp

Preparation
Heat a heavy pan. Saute onions and garlic. After a while add red chilies and few curry leaves. Grind this with cinnamon, cloves, fennel seeds, ginger, coriander powder to a fine paste. Heat oil and season mustard seeds. Saute red chilies, curry leaves and onions. Add chicken and turmeric powder to it. Saute for a while. Add the ground masala, chili powder and salt with little water. Add chicken masala after 5 minutes and finely diced tomatoes. Cook for 15 minutes on medium heat or until chicken is done. Garnish with coriander leaves and serve hot with rice or any roti.

Potato Egg Curry

Potato Egg Curry is one the easiest curries to cook and an good recipe for beginners. It is a very tasty dish. Hope you try the recipe below and enjoy it!

Ingredients

  • Large Eggs -4
  • Potatoes - 3 medium sized
  • Red Onion - 1 Large
  • Cinnamon - 2 inch stick
  • Cloves - 5-6
  • Red chilies - 7-8
  • Fennel Seeds - 2 tsp
  • Turmeric Powder - a pinch
  • Coriander leaves - few
  • Oil - For Frying
  • Salt

Preparation

  • Hard boil the eggs. Quarter the eggs.
  • Boil potatoes, skin them and cut them into cubes.
  • Slightly roast red chilies, cloves, cinnamon and fennel seeds and grind them into a fine powder. A coffee grinder will help you here.
  • Cut the onion into thin slices.
  • Heat oil in a pan. Add a tsp. of fennel seeds to it and then add onion, turmeric powder and the ground masala powder. Saute for a while.
  • Add the potatoes and add 1/2 cup of water to make a thick gravy. Add salt to taste.
  • When it beings to boil and the egg cubes. Simmer for 2 minutes and remove from flame.
  • Garnish with coriander leaves and serve hot with rice/roti/chappathi/poori etc.

Potato Lamb Curry

Ingredients
  • Lamb (Cut into small pieces) - 2 lbs
  • Potato - 3 medium
  • Onions - 3 medium
  • Green chilies - 6
  • Ginger - 1 inch piece
  • Garlic - 5 pods
  • Tomato - 2 medium
  • Grated coconut - 2 tbs
  • Red chili powder - 1 tbs
  • Coriander powder - 2 tbs
  • Turmeric powder - ½ tsp
  • Yogurt - 1 cup
  • Cinnamon - 1 small stick
  • Cloves - 3
  • Coriander leaves - 1 cup
  • Lemon juice - 2 tbs
  • Oil - 4 tbs
  • Salt to taste

Preparation
Cut the meat in to small pieces. Marinate the pieces with lemon juice for one hour. Peel potatoes and cut them into cubes. Chop onions and tomatoes. Heat one tablespoon of oil in a pan. Add ¾ of chopped onions, garlic, ginger, green chilies and tomatoes to the pan. Fry for 2 to 3 minutes and allow it to cool. To this, add red chili powder, turmeric, coriander powder, peppercorns and grated coconut. Grind the whole thing into a smooth paste. Heat remaining 3 tablespoons of oil in a heavy bottom pan; add cinnamon, cloves and fry for few seconds. Add the remaining chopped onion and fry till it turns brown. Add the ground masala and fry for five minutes in medium flame. Add the marinated meat and potato to the fried masala and fry further for three minutes. Add 2 cups of water, salt to taste and cook till meat is completely cooked. Add yogurt and cook for few more minutes to get thick gravy. Garnish the dish with coriander leaves. Serve with plain rice or chapathi.

Channa Masala

Ingredients
  • Channa Dal - 2 cups
  • Green Chilies - 2
  • Onion -2 Large
  • Ginger/Garlic Paste - 1 tablespoon
  • Tomatoes - 3
  • Chili Powder -1 teaspoon
  • Garam Masala - 1 teaspoon
  • Amchur Powder - 1/4 teaspoon (Dried Mango Powder)
  • Coriander leaves - few
  • Mint leaves - few
  • Oil - 2 tablespoon
  • Lime - 1
  • Salt to taste

Preparation
Soak the Channa Dal overnight or for a minimum of 6 hours. Cook the Channa Dal with some salt. Grind the onions and tomatoes together. Heat oil in a pan. Fry the ground onion-tomato paste along with the ginger-garlic paste. Add some chili powder and salt. Add the boiled channa dal. Fry till the oil separates. Add garam masala and amchur powder. Remove from heat after 5 minutes. Add finely chopped mint and coriander leaves. Serve as a side dish with puri/chappathi or parata. When serving garnish with finely chopped onions and green chilies.