Chili Capsicum Chicken

Ingredients:

3 cup boneless chicken
½ cup onion chopped
¼ cup capsicum (blended)
6 green chilies chopped
2 tomatoes chopped1 tsp turmeric
2 tsp ginger-garlic paste
1 tsp vinegar
1 tsp Soya sauce
Salt to tasteOil for frying

Direction:

Chicken cut into very small pieces. Mix vinegar, ginger-garlic paste, salt, turmeric, and Soya sauce in a bowl and marinate the chicken for 4 hours. Remove only the chicken pieces from the marinade and deep fry in oil. Keep it aside. Heat oil in a pan, add onions, green chilies, Capsicum pieces, tomatoes and fry them for a while. Add the remaining gravy from the marinade and fried chicken pieces to the pan and cook for 20 minutes. Serve hot with fried rice.

Egg Korma

Ingredients:

6 eggs beaten

3 cups onions chopped into big pieces

2 tsp cashew nuts (fried)

3 tsp ghee or butter

8 green chilies
1 cup tomato chopped

1 cup grated coconut

3 tsp coriander powder

6 cloves

1 stick cinnamon

2 cardamoms

2 tsp ginger garlic paste

½ tsp turmeric
1 tsp mustard seeds
½ tsp cumin seedsSalt to taste
Oil

Direction:

Mix green chilies, grated coconut, coriander powder, cloves, cinnamon, cardamoms, and grind into a fine paste. In a bowl add beaten eggs, turmeric powder, salt, chili powder, beat well. Heats the pan with oil, add egg liquid, prepare like omelets. After it boils, cut into small pieces, and keep aside. Heats the pan with oil, add mustard seeds, cumin seeds, onions, tomato pieces, ginger garlic paste, salt and add above grounded paste, and fry for 2 minutes. Now add omelet pieces, fry for 4 minutes at last add coriander leaves. Serve hot with parathas.

Prawn Biryani

Ingredients:

4 cups Basmati Rice
2 cup prawns shelled
1 cup onions chopped (long and thin)
1 cup fresh coconut milk
8 Cloves
3 Cardamoms
1 cinnamon stick
¼ tsp Pepper powder
½ tsp Coriander Powder
½ tsp garam masala powder
½ tsp Cumin
½ tsp Turmeric Powder
4 tsp Lemon Juice
1 tsp Chilly Powder
½ cup Chopped Tomatoes
Water as required
3 Green Chilly
½ cup Oil for seasoning
4 tsp ginger garlic paste
Coriander & Mint leaves little
4 tsp Ghee
Salt to taste

Direction:

Clean the prawns, and add salt, chili powder, pepper, chili powder, coriander powder, turmeric powder and garam masala powder. Mix well and keep aside for ½ hr. Now for biryani, heats the pan with oil/ghee add cloves, cardamom, cinnamon stick, green chilies, and onions. Onions keep aside. Add, mint leaves, ginger garlic paste, prawns fry well and leave it for 5 minutes. Now add tomato and rice 4 cups, coconut milk 2 cups, water 6 cups. Leave it for 5 minutes. Now add salt. Cover and cook for 10 minutes. After rice boiled, add 2tsp ghee, coriander leaves and fried onions.