Chicken Home Style

Ingredients:

Chicken - 250 gms ( 4/5 pieces)

Green chillies - 2 (cut lengthwise)

White Cumin Seeds (Sada Jeera) - 1 1/2 teaspoon

Tirmeric powder - 1 teaspoon

Cumin Powder - 1 teaspoon

Ginger Paste

Half a tomato

Salt to taste

Cooking oil

Water

Method:

Wash the chicken well and keep aside.

In a kadai, heat the oil and fry the white cumin seeds.

Now add the tomato, turrmeric, cumin powder, green chillies and ginger paste and mix well
Once the spices are well cooked, add the chicken and mix well till the chicken is well smeared with the spices and the color looks rich.

Now add water in sufficient quantity and mix well.

Cover and cook in low heat till the chicken is tender and well cooked.

Once the chicken is well cooked, remove the lid and cook for another 5 minutes in medium heat. 

Once the gravy acheives the desired consistency, remove from fire.

Serve hot in a bowl.

Garnish: Use coriander leaves for garnishing.

This dish goes best with either rice or puri.

Serving: 1-2 persons

Tips: You can boil the chicken before hand as it will reduce the cooking time.

Pepper Bhindi

Ingredients:

Lady's finger - 10-12

Green chillies 1 (cut lengthwise)

Rai or mustar seeds

Ground Pepper

Sugar - Half teaspoon

Salt to taste

Cooking oil

Water

Method:

Cut the head of the Lady's fingers and then cut into medium sizes.

In a kadai, heat the oil and fry the mustard seeds or rai.

Once they crackle, put the Lady's Finger and fry for sometime.
Now put the green chilly, add the ground pepper and salt and keep frying in medium heat.

Now sprinkle some water and keep frying the mixture to avoid it from getting burnt. If required you can add a little more water. Rememeber, this is a dry preparation, so don't add too much water.

Cover and cook in low heat till the vegetables are tender and nicely done.
Once the water has dried up, fry the preparation in medium heat for a while till all the spices are well cooked.

Serve hot in a bowl.

You can eat this with roti, paratha or puri.

You can squeeze two drops of lime before serving.

Serving: 1-2 persons

Okra and Potato medley

Ingredients:

Lady's finger - 6

Potatos - 2 (peeled)

Green chillies 1 (cut lengthwise)

Half a tomato

Black cumin seeds (Kala Jeera)

Turmeric powder - 1 teaspoon

Sugar - Half teaspoon

Salt to taste

Cooking oil

Water - 1 1/2 cups

Method:

Tail the Lady's fingers and cut them into two halves. If they are too big, then cut

 into three pieces.

Slice the potatos lengthwise into thin semi-circles. Make sure you do not make them too thin.

In a kadai, heat the oil and fry the cumin seeds.

Once they crackle, put the sliced vegetables, half of a tomato, the green chillies the turmeric and fry for sometime. Put the salt and sugar and keep frying in medium heat.

Now pour the water and mix everything well. (If required, add some more water)

Cover and cook in low heat till the vegetables are tender and nicely done.

Allow the water to dry up. If you want gravy, then remove the kadai from fire once the water is reduced to half.

Serve hot in a bowl.

You can eat this with boiled rice, roti, paratha or puri.

Servings: 1-2 persons

Tomato Chaska

Ingredients:

2/3 red tomatoes cut into small cubes
1/2 green chillies, finely chopped
1 large onion finely chopped
1 clove of garlic finely chopped
1 teaspoon black cumin seeds
1 teaspoon turmeric powder
Half a teaspoon chilli powder (optional)
Half a teaspoon sugar
Salt to taste
Curry leaves (optional)
Chopped Coriander leaves
1 tablespoon cooking oil

Method:

Heat the oil in a kadai. Fry the cumin seeds and wait for it to crackle.
Now, fry the onions and garlic till the onions turn translucent.
Once done, put in the tomatoes, chillies, curry leaves, turmeric and chilli powder in the wok. Fry all the ingrediemts for about 2-3 minutes. Now add salt and sugar and two table spoons of water and stir well, till it does not form a thick gravy.
Ensure that the vegetables do not stick to the bottom of the wok. To avoid such a situation, just add a little but of water as per requirement.
Once done, pour it in  a bowl and garnish with a chopped coriander leaves.
Serve hot.

You can eat this dish with rice, chapati or even paratha. Also can be enjoyed as a side dish.

Servings: 1-2 persons.