Chicken in Yogurt gravy

The all time favorite recipe of our home. CHICKEN CURRY. It can be an accompaniment for Rice, Pulav, Chapatis, Paranthas and Naans. My freezer at home is best friends with chicken. I store them in Zip pouch bags in various categories and label them accordingly as per use. As i know the quantity required for a course of meal for two, i store them in a moderate way. I keep the chicken bones and boneless in separate pouches. This makes work easier for me. My Hubby is an ardent fan of chicken recipes, so I like trying out variant methods to suit his palette.

Ingredients
10-12 pieces of chicken 
 3 tbsp Vegetable Oil
2 Medium Onions
1/2 coconut paste
2 green chillies
2 tbsp Ginger-Garlic paste
1 cup yoghurt beaten till smooth
1 Tomato chopped
1 tsp Red Chilli Powder
2 tsp Coriander powder
1 tsp Cumin powder
1/2 tsp turmeric powder
1 tsp garam masala(hot spice mix) powder
Finely chopped fresh coriander
2 lemon wedges

Directions
Take Yoghurt and add red chilli powder, turmeric powder, garam masala powder, 1 tbsp ginger garlic paste and lemon juice. Mix it evenly and marinade the chicken into this mixture for 1 hour. 

Heat a pan with oil. Fry the onions till golden brown, add finely chopped green chillies and ginger garlic paste and keep stirring it till the raw smell vanishes off. Add coconut paste to it and saute it for few minutes till it turns golden brown. Increase the heat and add  the marinated chicken Let the chicken cook for few minutes and then add the other ingredients, coriander powder, cumin powder. Let the chicken lose all the moisture in the pan. Then add the chopped tomato. Add 1 cup water to the pan. Simmer the chicken on low heat for 15 minutes. When the oil starts settling on the edges of the pan. Garnish it with freshly chopped coriander.The Chicken is ready to be served.

Note: If you have invited friends or guests at your home you can add cashewnut paste to the cocunut paste to make the curry rich.

Gobi (Cauliflower) Manchurian

Days are just passing by and the gap seems so long (since my previous recipe entry). Guess things at home keep me occupied so much that i dont get time to publish my drafts. Well here comes something that i wanted to try from a long time, a Vegetarian Chinese Recipe with the culmination of all the Chinese sauces and seasonings. To admit it, this is the easiest and yummiest recipe to prepare for starters and evening snacks. The ingredients required for this recipe are easily available in supermarkets.

Ingredients
1 medium Cauliflower floret
3/4 cup All purpose flour
1 Tbsp Corn flour
1 Tbsp Gram Flour
Salt to taste
2 chopped green chillies
11/2 tbsp Ginger-Garlic Paste
I cup finely chopped onions
Chopped Coriander leaves
1/4 tsp Ajinomoto
1 Tbsp dark Soya sauce
1 Tsp Green chilli sauce
2 - 3 Tbsp Tomato Ketchup
2 Tbsp Oil


Directions
Wash and cut the cauliflower into small florets and boil them till they are almost done. Take the All purpose flour, Gram flour, corn flour and salt into a bowl. Make a paste of this using water. Take a tsp. of ginger and garlic paste, add it to the paste. Dip the florets in the paste and deep fry till golden brown. Keep this aside.


Heat oil in another pan and add the left ginger & garlic paste, chopped onions and green chili to it.


Now, add ajinomoto, soya sauce, green chilli sauce and tomato sauce to it.
Add the fried cauliflower florets and mix well. Garnish it with coriander leaves. Serve the gobi manchurian hot with chapatis or paranthas.


Note: For Wet Gobi Manchurian, add 1 tsp of corn flour to cold water and dissolve it. Add it to the sauce before adding the florets.