Malabar Chicken

What we need:

Chicken cut into small pieces
Mustered oil (though originally coconut oil is used) 
Coriander seeds 
Dry red chilies 
Black peppercorns 
Cumin seeds 
Mustard seeds
Fenugreek seeds
Cinnamon 
Coconut grated
Ginger-garlic paste
Green chilli 
Curry leaves 
Onion sliced
Turmeric powder
Salt to taste
Fresh coriander leaves

How we make it:

Heat one tablespoon oil a non stick pan and add coriander seeds, dry red chillies, black peppercorns, cumin seeds, mustard seeds, fenugreek seeds, cinnamon stick and coconut till fragrant. Remove from flame and grind to a coarse paste adding sufficient quantity water. Heat oil in a non stick pan add ginger garlic paste, green chillies, curry leaves and saute for a minute.Add onions and saute till light brown. Add chicken pieces, turmeric powder, salt and grounded paste and ½ cup water and saute for a minute and let it cook till chicken is tender. Serve hot and enjoy. 

Recipe courtesy: Sanjeev Kapoor 

 

Chicken Noorjahani

What we need:

Chicken

Salt

Turmeric powder
Pepper powder

Star anise

Clove

Cardamom

Cinnamon stick

Ginger garlic paste
Sliced onions

Bay leaf

Whipped curd

Milk

Kesar

Fennel seeds

Green chillies

Ghee

How we make it:

Clean the chicken properly and marinade with salt, turmeric powder and pepper powder for sometime. Then make a paste of green chillies, ginger, garlic, fennel seeds with a little water. Add the paste to the chicken and prick the meat for the flavor to sink in. Add whipped curd to the chicken and leave it to marinate for 3 hours at least. Heat the ghee in a pan, add the bay leaves, cinnamon stick, cloves, cardamom and star anise into it.  After that add sliced onions and saute on high flame till they turn golden- brown. In another pan, warm the milk, add the saffron, stir gently and keep aside. Add the marinated chicken to the sauteed onions. Let it cook on high flame for 5-6 minutes. When the chicken is almost done, pour the milk into the chicken and cook on low flame for 30-40 mins.serve hot with roti or chapati.

Stuffed Bitter Gourd (Bharwan Karela)

What we need:

4 bitter gourds
Soya granules
Finely chopped onions
Chopped tomatoes
Ginger paste
Cumin seeds
Coriander powder
Turmeric powder
Red chilli powder
Boiled potato
Coriander leaves
Musterd oil
Salt

How we make it:

Rinse and peel the skin of bitter gourds. Cut one side of the bitter gourds vertically keeping the base intact. Keep out all the seeds and marinade them for around two hours with salt and turmeric powder. Then boil them in hot water for sometime, until they become soft, take them out of water and keep aside. Now for stuffing, heat oil in a pan. Add one teaspoon of cumin seeds into the pan. When the aroma of cumin seeds starts to come out add the chopped onions into the pan. When the onions become softer, add ginger paste and let it cook. Then add salt, turmeric powder, red chilli powder, coriander powder and chopped tomatoes to it. Cook them properly until oil comes out from the mixture. Then add the boiled soya granules And cook them well. Add chopped coriander leaves and cook. Now take them out of the pan and cool it. Then smash boiled potatoes and add them with the mixture properly So that the stuffing become tight. Now take each bitter gourd and stuff the mixture inside it. Take a thread and bind it tightly so that the stuffing does not come out. Now heat oil in a pan and fry all the stuffed bitter gourds properly. Add the remaining stuffing into the pan and pour some water and cover it with a lid. When the gravy starts boiling remove the lid. cook the gravy as per your desired consistency, generally this dish comes with thick gravy. garnish with coriander leaves and serves hot.