I usually get tired of having some kind of food every other day hence though of trying this version of Chicken Curry! I hope you all enjoy it as much as I did.

Ingredients:

• 500 gm Chicken (small cuts)
• 2 soaked Cashew
• 1 Tbps Ginger Garlic Paste
• 1 medium size Tomato (finely chopped)
• 1 medium size Onion (roughly chopped)
• 1 Dark Green Chilly
• Fresh Corriender
• 1 Bay Leaf
• 1 Big Cardamom
• 1 inch Cinnamon Stick
• 1 Tsp Cumin powder
• 1 Tbps Coriander Powder
• 2 Tbps Chilly Powder (as per you taste)
• Turmeric Powder
• Salt to Taste
• Pinch of Sugar

Recipe:

• Take a Kadhai / Pan and add oil, roughly chopped tomato, soaked cashew and green chilly and let it cook till the tomato turns soft and starts to leave oil.
• Let it cool and then grind it in a paste.

• Take earthen pot, Kadhai or a Pan (whatever is available with you) and add oil
• Add ginger garlic paste and spices and let it cook
• Add finely chopped onion and salt and cook till the onion is half cooked
• Add Turmeric powder, Cumin powder, Coriander Powder, Chilly Powder and Sugar
• Add Tomato, Cashew paste and let it cook till it leaves oil
• Add fresh Coriander
• Add chicken and cook on medium flame for 15 minutes
• Reduce the flame to medium to low and let it cook till the chicken is done.
• Relish the yummy chicken with Jeera Rice or homemade Phulka!

Chicken Marination:

• 500 gm Chicken (Small to medium pieces)
• 200 gm curd
• 3 dark green chilly paste
• 2 tbps ginger garlic paste
• 2 tsp Suhana Biryani Masala
• 1 packet ready mix Suhana Biryani Masala
• 3 medium fried onion
• 1/8 cup Mustard oil
• 3-4 tsp ghee
• Turmeric Powder
• Red Chilly powder if needed
• Fresh coriander
• Fresh mint leaves
• Salt to taste
• 1 and 1/2 lemon juice
• 1-2 drop of Kewda essence

Biryani Rice:

• 400 gm Biryani rice
• 2 tbps cooking oil
• 2 tsp ghee
• 1 clove
• 1 black cardamom
• 1 green cardamom
• 2 tsp shah jeera
• 2 inch cinnamon stick
• 1 bay leaf
• 7-8 black pepper
• 1 Mace
• 2 inch ginger
• 1/2 lemon juice
• Salt to taste

For Biryani layering:

• Soak few kesar strands in 1/2 cup milk
• Fried onion
• Fresh coriander
• Fresh mint
• 1tsp Suhana biryani masala
• 2 tbps orange food color
• 2 tbps ghee
• oil as needed

Recipe:

• For Chicken marination: Mix all the ingredients as mentioned above and keep it in the fridge for 2 hours minimum. Keep a little of the fried onions, fresh coriander and fresh mint aside for layering.

• For Parboiled Rice (70% cooked): Add oil and ghee and add all the spices and ginger. Add water till the brim of the pot (the water should be three times the rice). Once the rice is 70% done, drain the water and spread the rice on a plate and let it cool a little.

Layering the Biryani and cooking it.

• Take a pot big enough for the biryani. The pot should have at least 1/4 space empty at the top post layering.
• Add oil in the pot and add the marinated chicken.

• Add rice loosely with a spoon on the top of the marinated Chicken.
• Spread kesar soaked milk, ghee, oil, food color (optional) and some biryani masala with a tea spoon on top of the rice.
• Lastly add on the fried onion, fresh coriander and fresh mint.

• Cover the pot with the lid by packing it with some wheat dough and put some weight on the lid.
• Cook the Biryani on mid flame for 15 mins and on low flame for 30 mins.
• Switch off the gas after 45 mins and open the Biryani after 15 minutes.

• 750 gm Mutton
• 2 tsp shah jeera
• 1 bay leaf
• 1 inch cinnamon stick
• 5-6 black pepper
• 1 big cardamom (Black)
• 2 tbps desiccated coconut
• 2 Clove
• 5-6 leaves of spinach
• Fresh coriander
• 2 medium size onions
• 2-3 dark green chilly
• 5-6 garlic glove
• 2 tbps ginger garlic paste
• Turmeric Powder
• 1 tbps Coriander Powder
• 1/2 tbps Cumin Powder
• 2 -3 tbps Chilly Powder (as per your taste)
• Salt as per taste
• 1/4 tsp Sugar
• Oil

Recipe:

Curry Paste:

• Add 1 tbps oil in a pan / kadhai (preferably Iron Kadhai) and cook the onion on medium flame till it turns light brown in colour.
• Once the onion turns light brown in colour, add shah jeera, black pepper, black cardamom, clove, coconut, cinnamon and dark green chilly in the pan and cook for 2-3 mins on low flame. You should be able to smell the aroma of spices.
• Grind the above along with spinach and fresh coriander leaves to get a nice smooth paste. Add little water in case needed. (Tip: adding fresh spinach leaves adds on to the taste of the curry. It can be used in any kind of veg or non veg curry)

Cooking the Mutton:

• Take a cooker and add the cleaned mutton, 1tbps oil, garlic clove, salt, Turmeric powder, half glass of water and 1 bay leave. Cook the mutton in the cooker till it is almost cooked (preferable till 2-3 whistles of the cooker)
• In case the Mutton is tender, you can cook the mutton directly in the earthen pot / kadhai along with the cooked curry paste.

Cooking the Mutton with Curry paste:

• Take an earthen pot / Kadhai / Pot.
• Add enough oil for the curry
• Add ginger garlic paste and let it cook on low flame
• Add the onion curry paste which we prepared earlier along with red chilly powder, cumin powder, coriander powder, turmeric powder, salt and sugar (sugar will help balancing and binding all the flavours together).
• Keep on stirring the paste and let it cook till it turns brown and leaves the oil.

• Once the masala is completely cooked, add in the half cooked mutton in the earthen pot/ kadhai /pot and cover the earthen pot with lid.
• Let the above cook together on medium flame till the mutton is completely cooked.
• Once the Mutton is cooked, add fresh coriander and relish it with fresh Bhakar and Rice!

Time taken: 30 mins

• 1 cup fresh coriander
• 1/4 cup fresh mint
• 2 dark green chilly
• 1 clove of garlic
• 1 cm of ginger
• Juice of 1/4th lemon
• 3-4 soaked cashew (You can add more
• 1/2 cup curd
• Bread of your choice
• 1/4 cup chopped capsicum
• 1/4 cup boiled sweet corn
• 1/4 cup chopped tomato
• 1/4 cup chopped onion
• small cubes of paneer
• Grated cheese
• 1/2 tsp hot and sweet tomato ketchup

Sandwich Chutney:

Grind coriander, mint, green chilly, garlic, ginger, lemon juice, cashew, curd, salt and half tsp spoon sugar to balance the taste. The consistency should be a little thick. You can always add more green chillies depending upon your taste.

Sandwich:

1. Mix chopped capsicum, onion, paneer, corn, onion, tomato, grated cheese, sandwich chutney, tomato ketchup salt and pepper.
2. Apply butter (generously!) on the bread and add the above sandwich dressing on the bread.

Eggs batter:

• 4 Medium size eggs
• 1 teaspoon finely chopped garlic
• 1/2 cup shredded mozzarella cheese
• 1 tablespoon butter
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 1 tablespoon water or milk for beating

Topping:

• 1/2 cup sliced green onion
• 1 tablespoon chopped basil leaves
• 1/2 cup chopped tomato

Preparation:

Step 1:

Mix chopped tomato, sliced green onion and basil leaves in a bowl and keep it aside.

Step 2:

Beat eggs in a bowl and then add water (or milk), salt, peer and beat again until light in color and mixed well. Keep this mixer aside.

Step 3:

Heat medium size nonstick pan and melt one tablespoon butter until sizzling and then add garlic and cook for one minute. Pour eggs mixer into hot pan. Let it cook for 2 minute or until mixture is almost set, use spatula to lift edges of the omelet to allow uncooked portion. Do not flip the omelet on other side.

Step 4:

Sprinkle shredded mozzarella cheese over half portion of the omelet. Cover the pan lead and let it cook until cheese is melted. Slowly fold the other half of omelet over melted cheese.

Step 5:

Place the omelet into plate and garnish it with tomato topping mixture.