Cashew Makhana Curry

What we need:

Makhana

Cashew (use half of the amount for gravy)

Tomato

Green chilli

Cumin seeds

Asafoetida

Coriander powder

Turmeric powder

Red chilli powder

Ginger paste

Salt

Oil

How we make it:

Soak the cashews that you keep for the gravy in water for half an hour. Now put these in your grinder along with tomatoes and green chilli and make a paste of it. Now take a frying pan, pour oil in it and heat it. Then fry the makhana and remaining cashews. Keep it in a separate bowl. Now sprinkle cumin seeds, a pinch of asafoetida to the oil. Then add ginger paste, turmeric powder, red chilli powder and salt to it and cook it. When the masala is cooked well, pour the mixture into the pan and cook it well. When oil starts to come out from the mixture, add a cup of water and let it boil. Now add the fried cashew and makhanas into the mixture, cover the pan with a lid and cook it in low flame. Your dis is ready to serve.

Chicken Mulkatani

What we need:

Chicken
Curry leaves
Coconut milk
Poppy seed paste
Ginger-garlic paste
Onions
Tomato
Green chilli
Red chilli powder
turmeric powder
Kashmiri red chilli powder
Bay leaves
Salt
Musterd oil

How we make it:

Marinade the chicken with salt, turmeric powder, red chilli powder and musterd oil for atleast 15mins. Add musterd oil in kadai. When the oil is heated enough, add one bay leaf to the oil. Then add sliced onions. When the onion turns into pale brwon in colour, add curry leaves and fry that with onions. Then add sliced tomatoes. When all these are cooked well, add ginger-garlic paste and cook it well. Then add salt, turmeric powder, kashmiri red chilli powder, green chilli in the kadai And mix them properly. When oil start to come out from the mixture, add the chicken pieces and cook. when the chicken is half done, add the poppy seed paste to the chicken and cook ultil the chicken turns tender enough. Then pour the coconut milk to make the gravy. Give the whole thing a good boil. Your chicken mulkatani is ready to serve.