CURRY LEAF PEPPER CHICKEN

CURRY LEAF PEPPER CHICKEN

Ingredient 
Chicken Pieces 750Grams
Curry Leaves 3Springs
Fennel Seeds 1Teaspoons
Oil 2Tablespoons
Coriander Powder 1Tablespoons
Chilly Powder 1Tablespoons
Coconut (grated) 2Tablespoons
Tomatoes 2Numbers
Turmeric 1/4Teaspoons
Ginger Garlic Paste 1Teaspoons
Salt To Taste
Onions 1Numbers
Pepper (crush Powder) 2Tablespoons
Coriander Chopped 1Bunch

DIRECTIONS

Heat oil in a pan add onions, salt, cook this for 2 minutes then add ginger garlic paste, turmeric, sauté it and add tomatoes, grated coconut, chilly powder, coriander powder, mix this and put the lid on and cook it for 2 minutes, let it cool down and put it into the blender and make a paste. 

Heat oil in a pan add fennel seeds, curry leaves, add chicken pieces, salt, sauté it for 2 minutes, then add crush pepper, and add prepared paste of tomato, onion, coconut, mix it well and let it cook for 20 to 25 minutes, then add some more crushed pepper, chopped coriander mix it well, put the lid on and let it cook for 5 minutes, then switch off the flame.

recipe sources:vah chef

Samosa Pinwheels

Samosa Pinwheels

Samosa pinwheels are great party treat. This is an interesting twist on the popular Indian snack samosas. They make a mouthwatering appetizer or can be served as a chaat.

Ingredients:
Filling
4 medium potatoes boiled peeled and roughly mashed (to make 2½ cups of mashed potatoes)
1/2 cup green peas boiled and drain, I am using frozen green peas
1 teaspoon cumin seeds (jeera)
1 tablespoon green chili chopped
2 teaspoons coriander powder (dhania)
1/2 teaspoon red chili pepper
1/2 teaspoon garam masala
1 teaspoon mango powder (amchur)
1-1/4 teaspoons salt, adjust to taste
2 tablespoons cilantro finely chopped(hara dhania)

Dough
1 cup all purpose flour (plain flour or maida)
2 tablespoons fine sooji (semolina flour) (available in Indian grocery stores)
1/2 teaspoon salt
3 tablespoons oil
Approximately 1/3 cup cold water

Also needed
3 tablespoons all purpose flour (maida or plain flour)
1/4  cup water
Oil to fry

Method
Dough
Mix flour, salt, and oil. Add water as needed to make soft dough. Don’t knead the dough. Cover the dough with a damp cloth. Let it rest at least 15 minutes.

Filling
Squeeze the water from the green peas. Mix all the ingredients for filling: potatoes, cumin seeds, coriander, green chili, mango powder, salt, and cilantro.
Divide the filling in 2 parts and set aside

Making Pinwheels
Mix the 3 tablespoons all purpose flour and ¼ cup water to make a thin batter. Set aside.
Knead the dough for a minute before rolling. Divide dough into two equal parts and make them into patties and roll each one into about 11 inch diameter.
Spread one part of the filling evenly over one of the rolled dough, slightly pressing.
Roll the sheet gently, but firmly until you have a nice firm log. Use a little water to seal the end of the sheet firmly, roll the log gently 6-7 times this helps keeping together.
With a sharp knife slice the both ends about 1 inch long then slice the log into ½ inch thick, this should make about 14 -16 pinwheels. Press each pinwheel lightly.
Do the same with second sheet, you will have about 30 pinwheels.
Heat at least one inch of oil in a frying pan over medium high heat. To test, put a small piece of dough into the oil; dough should sizzle and come up slowly, but not change color.
Fry the pinwheels in small batches. Dip them in the batter one at a time and drop them slowly into the hot oil. Fry the pinwheels until both sides are golden-brown, turning occasionally. Each batch will take three to four minutes to cook. Repeat this process until all the pinwheels are cooked.
The crisp, delicious pinwheels are now ready to serve.

Suggestions
Samosa pinwheels can be frozen five to six weeks. To freeze, fry them halfway. Once they reach room temperature, layer them in a container between sheets of waxed paper. When ready to use, re-fry
them or heat them in the oven at 350° F until golden brown.
You can also refrigerate them three to four days.

Serving Suggestions
Serve Samosa Pinwheels With Hari Cilantro Chutney and or Tamarind Chutney.
Serve them as a chaat with drizzling whipped yogurt and tamarind chutney.
Also can be served with chola .

Khoya Paneer Mutter

Khoya Paneer Mutter
Khoya paneer mutter is a vegetarian fare from Banaras made with three main ingredients khoya,green peas and paneer combination of this three ingredients with tomato based gravy make very tasty preparation goes well with soft breads Naan , Kulcha and roti.

Ingredients
Paneer 200g.
Green peas 150g .
Onion 2 no. 
Tomato 2 no.
Ginger garlic paste 1 tsp.
Turmeric ¼ ts
Red chilli 1 tbsp.
Garam masala 1 tbsp.
Coriander Powder 1 tbsp.
Green chilli paste 1 tsp.
Lemon juice 1tbsp.
Kohya 100 g
Fresh cream 2 tbsp. 
Cashew nut 50g.
Cardamom 5 no.
Method:
1. Make a thin paste of cashew nut and keep it a side. 
2. Heat oil in a pan add cardamom, chopped onion and salt cook it for 2 minutes. Then add ginger garlic paste, turmeric powder, green chilli paste, Red chilli powder, coriander powder, and tomatoes let it cook it for some time. 
3. After some time add thin Cashew paste, green Peas, Paneer , garam masala powder and cook it well and then add Kohya add some water mix it well.
4. Let it cook for some time then add fresh cream.
5. Garnish with coriander then serve it hot.

Sambhar

sambhar

lentils and vegetable stew in in famous south Indian style .Lentil based south Indian dish, slightly tangy to taste combined with a mix of vegetables, spices, and freshly ground sambar powder that gives a thumping aroma all over the house.

sambhar

Ingredients
2 tbsp channa dal
1 bunch coriander leaves
2 tbsp coriander seeds
2 tbsp cumin
1 bunch curry leaves
2 piece garam masala
30 grams ginger-garlic
1 number grated coconut
1 tsp hing-asafoetida
1 tbsp jaggery or sugar
1 tsp methi seeds-fenugreek
300 grams mix sambhar vegetables
1 tbsp mustard
4 tbsp oil
1 large onions
2 tbsp peppercorns
6 piece red chilli
1 tbsp rice
1 to taste salt
40 grams tamarind
200 grams tomatoes
1 tsp turmeric
1 cup yellow dal -toroidal


Directions
• sambhar masala Heat heavy pan, over medium heat, and add the mustard seeds, fenugreek seeds, cumin seeds, black peppercorns and coriander seeds,red chillies ,rice chana dal can also add little urad dal,. Stir and roast for 3-4 minutes, reducing the heat if necessary to take care that the spices don't burn. . In the same pan, heat 2 teaspoons oil and roast garlic ginger ,hing ,turmeric When they start to colour continue roasting Add the pan contents to the bowl and cool along with the spices. add all to a grinder and make it into a fine paste. sambhar making Heat one teaspoon of the oil in a heavy pan, over medium heat, and add the mustard seeds, fenugreek seeds,hing ,red chillies (chef did not add but please do) cumin seeds, . . Add the shallots or big cut onions ,turmeric powders, stir add curry leaves ,chopped gr chillies and mix vegetables add tomatoes tamarind juice and add water and cook till the vegetables are half done add sambhar masala -add half the qty and save the rest to use next time in fridge when the vegetables are 3/4 cooked add mashed dal and cook for 30 min in slow flame nice fragrance of sambhar will spread all of your house add seasonings ,sugar and finish of with coriander leaves eanjoy with rice idli ,dosa.
sources:vah chef

Chicken Methi

Chicken Methi
This delicious and aromatic chicken methi is one of those curries you’ll want to make again and again.

Ingredients
500 g (1 lb) cubed chicken
125 ml (4 fl oz) plain yoghurt
1 large onion, chopped
1 tomato, chopped
1 green chilli, sliced
2 tbsp dried fenugreek leaves
1 tsp garlic & ginger paste
½ tsp garam masala
2 tbsp ghee or oil
Spice Mix
1 tsp coriander powder
½ tsp turmeric
½ tsp chilli powder
½ tsp salt
¼ tsp cumin powder
Instructions
Place the onion in a food processor and process to a paste.
Place the onions paste in a small bowl, add the garlic & ginger paste and mix well.
Place the tomato in a food processor and process to a purée.
Heat the ghee or oil in a pan over a medium heat. Add the Spice Mix and cook gently with stirring for 1 minute.
Add the onion, garlic & ginger paste and stir-fry for 5 minutes.
Add the chicken, turn the heat up slightly and stir-fry to brown the chicken.
Turn the heat down and add the tomato and yoghurt and mix well. Add the sliced chilli and the fenugreek leaves and mix.
Add 60 ml (2 fl oz) of water, mix, bring to the boil, cover and simmer for 20 minutes.
Remove the lid and continue to simmer for a further 5 minutes to thicken the gravy.
Mix in the garam masala just before serving.
 Tips
Serve with chopped coriander as a garnish and rice, chapati or naan.
This dish works best with full fat yoghurt – low-fat yoghurts tend to separate during cooking.