Mast Pulao - Tomato rice (Street Food Style)

A tasty treat that is a sure hit among kids!

Ingredients :

Oil - 1/2 tbsp
Onion - 1 sliced mid length
Ginger garlic paste - 1 tsp
Tomato - 1 1/2 chopped
Tomato ketchup - 1/4 cup
Chilli powder - 1 1/2 tsp
Turmeric - a pinch
Pav bhaji masala - 1 tsp
Capsicum - 1/2 cubed
Peas - 1/3 cup
Water - 1/2 cup
Salt - 1 1/2 tsp
Boiled rice - 2 cups
Coriander leaves - to garnish

Method :
Heat a wok with oil. Sauté onion and GG paste till raw smell goes. Add tomato and cook for a few mins. Add the ketchup, chilli powder and turmeric. Sauté and add Pav bhaji masala.then add the cubed capsicum and peas. Pour some water and let the peas cook. Finally add salt and cooked rice. Mix well. Turn off heat and garnish.

Sweet & spicy tomato rice ready!


Notes:

• To get the original street food taste, chop the tomato big and cook such that it retains it's shape.
• Finely chopped green chillies can be added for a spicy version.
• Keep the capsicum crunchy to add texture to the rice.

Chicken Soup

Perfect for a rainy day or when you feel under the weather. A soothing relief for cold/throat pain.

Ingredients :

Chicken (with bones) - 1/4 kg (8-10 pieces)
Cinnamon - a small piece
Cloves - 2
Cardamom - 2
Onion - 1/2 chopped
Shallots - 10 (grind into paste)
Ginger garlic paste - 1 1/2tsp
Tomato - 1 chopped
Turmeric - 1/4 tsp
Coriander leaves - 5 sprigs
Coriander powder - 1/2 tsp
Cumin powder - 1 tsp
Pepper powder - 1 1/4 tsp
C.salt - 1 tsp
Water - 2 cups
Oil - 2 tsp


Method:
Pour oil in a pressure cooker. Once it is hot, add the 3 whole spices. Sauté and add onion, shallots paste and GG paste. After the raw smell goes, add tomatoes and cook till it is mushy. Add all powders from turmeric till salt along with coriander leaves. Sauté for 2 mins and add chicken. Cook the chicken in the masala for 5 mins till all the water from the chicken evaporates. Pour the required amount of water and PC on medium heat for 2 whistles(until chicken is cooked).

Serve immediately after removing the whole spices!

Fenugreek/Methi Seed Rice

Ideal for uneasy stomach

Ingredients:

Oil - 1 tbsp
Fenugreek seeds - 1 tsp
Cumin seeds - 1/2 tsp
Onion - 1/2 chopped
Garlic - 4
Curry leaves - few
Green chilli - 2 slit lengthwise
Turmeric - 1/4 tsp
Salt - 11/4 tsp
Rice - 1 cup
Water - 2 cups

Method:
Soak rice for half an hour. Drain and keep aside.
Heat a pressure cooker and pour oil. Add fenugreek seeds. Ensure it turns red. Burning it will give a bitter taste. Add cumin seeds, curry leaves, onion, garlic and chilli. Sauté well. Add turmeric, salt and rice. Fry the rice for 2 mins. Then pour the required amount of water. Bring it to boil. Check for taste. PC for 2 whistles. Garnish rice with coriander leaves.

Horse Gram/ Kollu dosa

Source: redchillies.us

Ingredients:

Rice - 1/2 cup (sona masoori)
Horse gram - 1/4 cup
Whole urad dal - 1/4 cup
Channa dal - 1 tbsp
Salt - 1/2 tsp
Water - as needed


Method:
Soak rice, horse gram, urad and channa dal in enough water for 8 hrs / overnight.
Drain water and grind them to a coarse paste using minimal water. Add salt and let it ferment overnight.
Add water to bring it to dosa consistency.

Make crispy healthy dosa with the batter!

Chicken Curry ( for roti /naan)

Ingredients:

Chicken -1 kg
Oil - 1 tbsp
Bay leaves -2
Cinnamon -1" piece
Cloves -4
Cardamom -3 slit
Onion -1 finely chopped
Ginger garlic paste - 2 tsp
Tomato purée - of 1/2 tomato
Turmeric - 1/4 tsp
Coriander powder - 1 tsp
Cumin powder - 1 tsp
C. Salt - 1 1/4 tsp
Red color chilli powder - 1 1/2 tsp
Thick curd - 1/2 cup
Besan - 2 tsp
Water - 1 to 1 1/2 cups
Mint & coriander leaves - to garnish


Method:
Clean chicken and soak in buttermilk+turmeric for 20 mins. Drain and keep aside.

In a bowl, combine chilli powder, curd and besan. Whisk and ensure there are no lumps. Keep aside.

Heat oil in a pan. Add the 4 whole spices. Then add chicken and fry for 3 mins till slightly browned. Then add ing. From onion till salt. Ensure onion and tomato turn mushy and into a single pulp. Add the whisked curd mixture after the chicken is half-cooked. Add enough water to make gravy. Cover and cook for 15 mins or till chicken is fully cooked. Finally garnish with mint & coriander leaves.

Tandoori Chicken In Oven

Ingredients:

Chicken leg quarters -2
Butter - 1 tbsp melted

First marinade:
Chilli powder - 2 tsp
Salt - 1 1/4 tsp
Lemon juice - 2 tbsp

Second marinade:
Curd -2 tbsp
Ginger garlic paste -1 tsp
Cumin powder -  3/4 tsp
Coriander powder - 1 tsp
Garam masala - 1/2 tsp
Tandoori masala -2 tsp
Turmeric powder -1/4 tsp
Chilli powder - 2 tsp
Red food coloring - a pinch
Oil -2 tsp


Method:
Clean the chicken and pat dry. Make slits in the flesh part of the chicken..

Marinate the chicken with the ingredients under 1st marinade. Ensure that the marinade is spread between the slits as well. Keep aside for 15 mins.

In the meantime, mix all ingredients in the 2nd marinade list except for oil. After 15 mins, spread this mixture onto the chicken. Finally drizzle some oil. Cover and refrigerate for a min of 6 hrs. Tastes best when marinated over night.

To cook the chicken, preheat oven to 450F. Line a baking tray with aluminium foil. Spray oil and place thick slices of carrots and potato. Keep the marinated chicken on top of the veggies. Pour melted butter on it. Bake the chicken for 25 mins. Take it out and turn the pieces. Add remaining butter. Cook for another 20 mins. Finally broil on both sides for 2 mins.

Spicy tandoori chicken ready!

Methi Pulao

Ingredients:

Methi leaves - 1 bunch
Rice - 1 cup
Oil - 1 tbsp
Cumin seeds -1/2 tsp
Onion - 1/2 chopped
Green chilli -2 slit mid way
Ginger garlic paste - 1 tsp
Tomato - 1 small chopped
Turmeric -1/4 tsp
Chilli powder -3/4 tsp
Coriander powder -1 tsp
Salt -1 1/4 tsp + 1/2 tsp
Water - 2 cups

Method:
Wash and Soak rice for 30 mins. Drain and keep aside.

Wash methi leaves thoroughly and add 1/2 tsp salt and a pinch of sugar. Keep aside for 20 mins. Squeeze out water (helps remove bitterness) and chop the leaves.

In a PC or pan, pour oil and fry the items in order till GG paste. Then add the methi leaves and sauté well. Cook covered. Add tomato and cook till mushy. Add the 3 powders. Then add rice and fry for 2 mins. Finally pour the required amount of water and bring it to a boil. Add required salt. Cover and cook till done. If cooker is used, pressure cook for 2 whistles.

Tasty methi pulao ready!