CHICKEN CHETTINAD A typical south indian preparation of spicy chicken and coconut.

Preparation Time : 10-15 minutes Cooking Time : 25-30 minutes Servings : 4 INGREDIENTS Chicken- 12 pieces1 kilogram dry red chilies-6-8 whole pods Coconut, scraped-1/2 Poppy seeds (khuskhus/posto)-2 teaspoon Coriander seeds-1 teaspoon Cumin seeds-1/2 teaspoon Green cardamom-3 Clove-2 Cinnamon-1 inch piece Star anise-1/2 Fennel seeds (saunf)-1 teaspoon Ginger, roughly chopped-2 inch piece Garlic-10-12 clove Olive oil-1/2 cup Onion , chopped-1 large Curry leaves-10-12 Tomato, chopped-3 medium Red chilli powder-1 teaspoon Turmeric powder-1/2 teaspoon Lemon juice-1 Fresh coriander leaves, chopped-2 tablespoon Salt-to taste METHOD Roast dry red chillies, coconut, poppy seeds, coriander seeds, cumin seeds, green cardamom, cloves, cinnamon, star anise, fennel seeds in two tablespoons of olive oil and grind to a paste along with ginger and garlic. Heat remaining olive oil in a degchi (a wide thick-bottomed vessel) and fry onion till golden. Add curry leaves and the ground paste and saut for some time. Add tomatoes, red chilli powder, turmeric powder and salt to taste. Add chicken and mix. Cook for five minutes and then add two cups of water, lemon juice, cover and cook till the chicken is done. Serve hot garnished with coriander leaves and accompanied with boiled rice or parantha (type of Indian bread) CHICKEN XACUTI One of the most popular goan dish chicken cooked with a medley of spices Preparation Time : 25 minutes Cooking Time : 40 minutes Servings : 4 INGREDIENTS Chicken, cut into 12 pieces-1 (800 grams) Oil -4 tablespoons Coconut, scraped -1 cup

Garlic -4-6 cloves Whole dry red chillies, broken -4 Cumin seeds -1 teaspoon Coriander seeds -1 1/2 tablespoons Black peppercorns -10 Fennel seeds (saunf) -1 teaspoon Carom seeds (ajwain) -1 teaspoon Poppy seeds (khuskhus/posto) -2 tablespoons Cloves -6 Cinnamon -2 inch stick Star anise -4 Turmeric powder -1/2 teaspoon Onions, chopped -2 medium Salt -to taste Tamarind pulp -1 tablespoon Nutmeg, grated -1/4 teaspoon METHOD Heat one tablespoon of oil in a pan and lightly brown coconut and transfer into a mixer jar. Add garlic cloves. Dry roast red chillies, cumin seeds, coriander seeds, black peppercorns, fennel seeds, carom seeds, poppy seeds, cloves, cinnamon and star anise till fragrant. Add it to the coconut in the jar. Add turmeric powder and a little water and grind to a smooth paste. Heat the remaining oil in a deep pan and saut onions till well browned. Add chicken and saut on high heat for two to three minutes. Add salt and mix. Add the masala paste and stir well. Add two cups of water and stir. Add tamarind pulp and mix. Grate some nutmeg (about teaspoon) and add. When the mixture comes to a boil, reduce heat, cover and cook for about thirty minutes or till the chicken is done. Serve hot with boiled Goan red rice. KADAI CHICKEN Chicken cooked in a red gravy Preparation Time : 5-10 minutes Cooking Time : 25-30 minutes Servings : 4 INGREDIENTS Chicken, 10-12 pieces 1 kilogram Coriander seeds 2 teaspoons Cumin seeds

INGREDIENTS Chicken, 10-12 pieces 1 kilogram Coriander seeds 2 teaspoons Cumin seeds 2 teaspoons Black peppercorns 6 Whole dry red chilli 6 Ginger 2 inch piece Garlic 15 cloves Ghee 2 tablespoons Oil 2 tablespoons Onion , chopped 1 large Tomatoes, chopped 4 large Salt to taste Fresh coriander leaves, chopped 2 tablespoons

METHOD Dry roast coriander seeds, cumin seeds and black peppercorns and grind to a coarse powder. Grind red chillies, ginger and garlic to a fine pasteHeat ghee and oil in a kadai, add onion and saut till lightly browned. Add half the coarsely ground spice powder and red chilli-ginger-garlic paste and continue to saut for three to four minutes. Add tomatoes and salt and continue to saut till the tomatoes become soft. Add chicken and

stir. Add coriander leaves and the remaining coarsely ground spice powder and mix. Add half a cup of water and stir. Cover and cook on medium heat till the chicken is done. Serve hot. KHEEMA BHARI MIRCH Stuffed green chillies with chicken mince flavored with rich spice Preparation Time : 5-10 minutes Cooking Time : 20-25 minutes Servings : 4 INGREDIENTS Green chillies 8-12 large Chicken mince 1/2 kilogram Oil 1/4 cup Caraway seeds (shahi jeera) 1 teaspoon Onion , chopped 2 medium Ginger-garlic paste 2 tablespoons Salt Turmeric powder 1/2 teaspoon Red chilli powder 2 teaspoons Fresh coriander leaves, chopped a few sprigs Onion , sliced 1 medium Yogurt, beaten 1/2 cup Lemon juice 1 tablespoon Garam masala powder 2 teaspoons METHOD Wash and slit green chillies, de-seed and remove stems.Heat a pan and pour two tablespoons of oil. Add half of the shahi jeera and half of the chopped onions. Saut for a minute and add half of the ginger-garlic paste. Add chicken mince and saut for five minutes. Add salt to taste, a pinch of turmeric powder and half of the red chilli powder. Mix well and cook on high heat till completely dry. Let cool. Remove chicken mince in another bowl and mix in half of the chopped coriander leaves. Stuff chillies with half of the chicken mince and if need be, secure with toothpicks. In another pan, heat the

remaining oil and add remaining shahi jeera. Add rest of the chopped onions and sliced onions. Fry till golden brown and add remaining ginger-garlic paste, turmeric powder and red chilli powder. Mix well and add the remaining chicken mince. Add yogurt and cook for two to three minutes. Add half a cup of water and mix gently. Place stuffed chillies on this. Sprinkle some salt, freshly made garam masala powder, remaining chopped coriander leaves and lemon juice. Cover and cook on low heat for ten to fifteen minutes. Serve hot. NAATTU KOZHI Chicken cooked with aromatic spices, tomato and onions Preparation Time : 20-25 minutes Cooking Time : 35-40 minutes Servings : 4 INGREDIENTS Spring chicken (desi) 1 Turmeric powder 1/2 teaspoon Onions 2 medium Tomato 1 medium Ginger 1 inch piece Garlic 12 cloves Groundnut oil 8 tablespoons Bay leaves 2 Star anise 2 Castor oil 3 tablespoons For masala Coconut, scraped 1/2 cup Whole dry red chilli 8 Fresh turmeric 1 inch piece Bengal gram (chana) 2 tablespoons Coriander seeds 2 tablespoons

Black peppercorns 1 tablespoon Cumin seeds 1 teaspoon Cinnamon 2 inch stick Cloves 2 Green cardamoms 4 Poppy seeds (khuskhus/posto) 2 tablespoons Salt to taste METHOD Clean and cut chicken into twelve to sixteen pieces. Wash thoroughly with little salt and turmeric powder. Peel, wash and chop onion finely. Wash, roughly chop and puree the tomato in a blender. Peel and wash ginger and garlic and grind to a fine paste. Fry the masala ingredients except khus khus in two tablespoons of oil till light brown. Remove and cool. Dry roast khus khus in the same kadai, remove and mix with the above. Grind to a fine powder. Heat remaining oil in a thick bottomed pan, add the bay leaf and star anise and stir. Add onions and fry till light brown. Add the ginger-garlic paste and fry for a minute. Add chicken pieces and toss for a two to three minutes. Add tomato puree and the masala powder. Pour in the castor oil and two and a half cups of water. Let it simmer till the chicken is done and the oil floats on top. Check the seasoning and serve hot. = Kadai Mushroom Recipe Here's a yummy, flavorsome mushroom recipe with capsicum. Learn how to make kadai mushroom. Ingredients: 200 gm mushroom 1 capsicum (shimla mirch) 2 onion (pyaj) 4 tomato (tamatar) 1 piece ginger (adrak) 5-6 garlic (lahsun) buds 2 green chilly (hari mirch) 1 tsp salt 1/2 tsp red chilly powder (lal mirch)

1 tsp coriander powder (dhania) 1/4 tsp turmeric powder (haldi) 1/2 tsp spice blend (garam masala) 4 tbsp clarified butter (ghee) How to make karahi mushroom:

Cut mushrooms into slices. Cut capsicum into cubes. Finely chop onions and tomatoes. Grind ginger, garlic and green chilies. Heat ghee in a pan and fry onions in it until it turns pink. Then fry ginger paste for a minute. Now put tomatoes and fry until ghee separates. Put salt, red chilly powder, coriander and turmeric powder. Now add mushrooms and simmer after adding 1/4 cup water. Cook until mushrooms softens. Then cook capsicum in it for 2-3 minutes and remove it from the flame. Now sprinkle some spice blend. Serve hot. MUSHROOM CURRY RECIPE

Ingredients: Mushrooms-250gm Onion-1 sliced Garlic-2 cloves Potato-1 cut into small cubes Mustard paste-2 tbsp Poppyseeds paste-1tbspn Green chillies Mustard oil Preparation:

Cut the mushrooms into slices. Add 1 tbspn mustard oil in a pan and fry these mushroom with some salt and turmeric powder. Set them aside.Similarly fry the sliced potatoes and keep aside. Now add some mustard oil in the pan and when the oil is hot add garlic and fry till they are red.

Then add the sliced onions and fry then till golden brown then add some salt,turmeric powder and green chillies. When the oil separates add the fried potatoes and mushrooms.Fry for a min and then add some water.When it comes to boil add the mustard and poppy seeds paste. Cook them until the potatoes are done and before you turn the gas off add half a tspn of mustard oil. Serve with rice or chapati. Mushroom Masala Recipe

Mushroom Masala is a dry dish and excellent combination to be served with roti and chapati. Ingredients: 2 medium finely chopped onions 2 medium chopped tomatoes 1/2 lb. diced mushrooms 6 slit green chili peppers 4 cloves 1 small stick cinnamon 1 teaspoon red chili pepper 1 teaspoon ground cumin powder 1/2 teaspoon turmeric powder 1 tablespoon garlic paste 1 cup cooking oil 1 tablespoon fenugreek leaves (crushed methi leaves) How to make mushroom masala:

Warm oil, add cloves and cinnamon. When oil simmers, add onions. When onions turn brown, add garlic paste, red chili powder, cumin, and turmeric powder mixed in a little water with salt to taste. When the masala is thoroughly fried, and oil comes up, add tomatoes and green chili peppers. Stir thoroughly, then add diced mushrooms. Cook on low heat for 5-7 minutes. Garnish with dried crushed fenugreek leaves for a delicious flavor. Serve with chapattis or puri. Serves: 6

Shahi Mushroom Recipe

Here's a scrumptious, spicy recipe with mushrooms. Learn how to make shahi mushroom. Ingredients: 200 gm mushroom 4 onion (pyaj) 7-8 tomato (tamatar) 1 piece ginger (adrak) 2 green chilly (hari mirch) 1/2 tsp salt namak 1/2 tsp red chilly powder (lal mirch) 1/2 tsp spice blend (garam masala) 1 tsp sugar 1 cup cream (malai) 1/2 cup cashew nut (kaju) 3 tbsp clarified butter (ghee) How to make shahi mushroom:

Cut mushrooms into 2 pieces. Finely chop all the other vegetables. Heat ghee in a pan and fry onions until it turns pink. Then fry ginger, green chilies and tomato. When tomato soften remove it from the flame. Grind it in a mixer. Then cook in the pan and also add salt, red chilly powder, spice blend, sugar, cream and cashew nuts powder. Cook for 2-3 minutes and then add mushroom. Cook at low flame until mushroom softens. Then remove it from the flame and serve hot. Mushroom Corn Masala Recipe

Here's a delicious, tempting recipe with mushrooms and makai. Learn how to make mushroom corn masala. Ingredients: 250 gm mushroom 150 gm corn seeds (makka) 1 capsicum (shimla mirch) 3 onion (pyaj)

250 gm tomato (tamatar) 1 piece ginger (adrak) 2 green chilly (hari mirch) 1 tbsp coriander leaves (dhania patti) 1/2 lemon (nimbu) 1 garlic (lahsun) 1 tsp red chilly powder (lal mirch) salt to taste 1/2 cup clarified butter (ghee) How to make mushroom corn masala:

Soak corn 3-4 hours and then strain. Boil them and then keep them aside. Cut mushroom into four pieces. Finely chop onions and cut ginger into thin long slices. Cut green chilies into 2 lengthwise. Cut tomato into small pieces and capsicum into cubes. Finely chop coriander. Grind garlic. Heat ghee in a pan and fry onion until it turns pink. Then fry garlic paste. Then add tomatoes and red chilly powder. When it is cooked properly then add mushroom and corn seeds. Add salt and simmer until mushrooms soften. Now add capsicum and lemon juice and fry for a minute and then remove it from the flame. Garnish with ginger, green chilies and coriander. Serve it hot.

Mushrooms With Almonds And Cashewnuts

Ingredients: 100 gm chopped Mushrooms 1 sliced Onion 2 Almonds 6 Cashew nuts 1/2 tsp Poppy seeds 1/4 tsp Ginger-garlic paste 1/4 tsp Turmeric powder 1/2 tbsp Fresh curd

1/2 tsp Chilly powder 1-2 tbsp Oil Salt to taste Method: 1.Heat 2 tsp of oil in a pan and deep fry the onions until turns to light brown color. 2.Soak the almonds, poppy seeds and cashew nuts in 1 cup of water for 4-5 hours. 3.Grind the soaked ingredients and the onions in fine paste and keep aside. 4.Heat the remaining oil in a tava and fry the ginger-garlic paste, almond-cashewnut paste, curds, turmeric, chilly powder and salt. 5.Add the mushrooms and stir fry until well cooked. 6.Serve hot. Mutton Liver Fry Recipe Ingredients: 1 kg Mutton Liver 1 Onion (chopped) 1 Tomato (chopped) 2 tbsp Ghee 1/2 cup Water For Marinade: 2/3 tsp Black Pepper Powder 1/4 tsp Turmeric Powder 1 tbsp Cumin Powder Salt to taste How to make Mutton Liver Fry: Mix all the ingredients of the marinade in a bowl Add liver pieces to the above and marinate for about half an hour. Heat ghee in a kadhai. Fry onions into it till they turn golden brown Add tomatoes and again fry till they become pulpy. Now add the liver chops. Add about 1/2 cup water. Avoid using excess water. Put the lid and cook the mixture till well done. Mutton Liver Fry is ready to serve.

Veg pizza

6 pizza base 2 tbsp oil 2 finely chopped capsicum 2 sliced onions 6 tbsp tomato ketchup 2 finely chopped tomatoes 500 gms grated mozzrella cheese 200 gms chopped black olives salt to taste freshly ground black pepper powder to taste

Method
Heat the 1 tbsp of oil in a pan and fry the onions for 3 minutes on a medium flame. Keep aside. In the same pan heat the remaining oil and fry the capsicum for 3 minutes, till it turns little soft. Keep aside. Put the pizza base in a microwave on a grill mode and microwave on high for 3 minutes or till one side of the base becomes brown. Spread 1 tbsp of the tomato ketchup on the other side of the base. Spread some fried onions, capsicum, tomatoes and mozarella cheese evenly on it. Spread the black olives and sprinkle salt and pepper on it and grill it in the microwave on high for 5 minutes or till the cheese completely melts and spreads like a coating on the base.Serve hot.

MURG KALI MIRCH Chicken8 or 12 pieces Onions 2 medium (finely sliced) Onions-2 medium (ground) Ginger paste- 1 tsp Garlic paste- 1 tsp Salt 1 tsp or to taste Freshly ground peppercorn- 1 tbsp Turmeric1/4 tsp Vinegar2 tbsp Oil8 tbsp Method: 1. Mix salt, pepper, turmeric, ginger garlic & vinegar with chicken. Marinate at least for 2-3 hrs or longer in refrigerator. 2. Heat oil in kadhai & fry the sliced onion till light golden. Add the ground onions & fry till golden brown. 3. Add the marinated chicken & stir fry till the water dries up. 4. Add about cup water & cook covered on medium fire for about 15 minutes till done. 5. Uncover the pan & cook till dry & the oil comes on top. Sprinkle some freshly crushed peppercorn & serve hot.

Chicken curry
Bonless chicken750gm Oil 5tbsp Bay leaf 1 Motti illaichi 1-2 Cashews 10-15(ground to paste)with little water Onions 3 Ginger paste 1 tbsp Garlic paste 1 tbsp Cumin seeds 1 tsp Tomatoes 2(chopped) Thick curd cup Milk cup Chilli powedr 1 tsp Garam masala 1 tsp Salt to taste Coriander 2 tbsp Method: 1. Soak cashew in warm water for 10-15 min & grind to very smooth paste with little water. Heat oil in heavy bottomed pan. Add a bay leaf & cumin & wait till golden brown. 2.Add the onions & fry till light brown. Add ginger & garlic & stir for 1 min. 3.Add tomatoes & stir fry till dry & oil separates. Add the chicken pieces & stir fry on heat for abt 5 min or till chicken half cooked & water evaporates. Add cashew paste, chili powder & garam masala. 4.Add the curd mixture to the chicken, stir for a few minutes till the curd turns dry & blends well with masala coats the pieces.