Pudhina chutney. 2

Ingredients

Pudhina - 1 bunch

Urud dhall - 2 tbls

Tamarind - grape size

Garlic - 5 pods

Ginger - 2 inches

Grated coconut - 2 tbls

Salt to taste

Procedure

Put some oil in the pan and roast Urud dhall till it turns brown.    Now add green chillies and pudhina to the pan and fry till pudhina and green chillies turns soft.   Now turn off the flame and blend the pudhina mixture with tamarind, garlic, ginger, coconut and salt.  Temper the chutney with musturd, curryleaves and serve with hot idlis and dosas.

Cabbage chutney

Ingredients

Cabbage - 1 cup (shredded cabbage)

Onion - 1

Tomato -2

Green chillies - 5

Salt to  taste

Garlic pods - 5

Urdu dhall - 4 tbls. 

Procedure

In a workpan pour some oil and fry Urud dhall to brown.  Now add onion, green chillies and garlic pods and fry till onion turns pink.  In this stage add tomatoes and salt fry till the tomatoes mashed.  Now add cabbage, simmer the flame and close the pan with lid.  After 10 min the mixture will be ready to blend.  Now blend the chutney and temper with musturd and curryleaves and serve with idllies and dosas.

Simple butter chicken gravy

Chicken - 1 kg

Ginger garlic paste - 2 tsp

Onion - 5 medium sized fried and blended

Tomato - 4 medium sized fried and blended

Cashew nuts - 10

Chilli powder - 2 tsp

Daniya powder - 1 1/2 tsp

Garam masala - 1 I/2 tsp

Cicken masala - 2 tsp 

Turmeric powder - 1 tsp

Salt - to taste

Oil - 3 tbls

Butter - 2 tbls

Coriander leaves - for garnish.

Procedure

Take one tbls of butter and 2 tbls of oil in a frying pan and fry ginger garlic paste along with onion paste.  Once the onion is done and oil oozes out add all the spices and fry till masala mix with onion mixture.  Now add tomato paste to it and fry to get a nice mixture of onion and tomato.  Now add chicken and little bit of water to and simmer the flame for 20 min to cook the chicken.  Leave the mixture until the chicken is done.  One the chicken cooked and gravy thickens add the remaining butter to it and garnish  with coriander leaves.  Now butter chicken is ready to serve.

Chicken Tandoori

Wash and Clean the chicken legs and make slits  on it and keep it ready.

Then in a bowl combine yogurt, turmeric powder, chilli powder, coriander powder, cumin powder, garam masala, ginger garlic paste, salt, food color and lemon juice. Apply this marinade to the prepared chicken legs till they are fully covered in the marinade.

Cover it and refrigerate it for at least 6 hours- 8 hours.

Preheat the oven to 425 F for 15 min. Prepare the baking tray by covering it with silver foil and apply oil to it.

Then arrange the marinated chicken in the baking tray  and bake for 20 minutes.

Then using thong, turn it to the other side and bake for another 15 minutes.

Then apply melted butter over the chicken and broil for about 3 -5  minutes till you get the charred effect on the chicken. 

Remove it from the oven. Arrange it in the serving tray and garnish it as desired and serve it warm.