Sweet n Sour Cucumber (A Microwave Recipe)

This Chinese Cucumber preparation is best taken with Fried Rice,Pulao, noodles and stringhoppers or U can have it alone.This Simple n made easy Sidedish in Microwave, needs 10 mins cooking time and serves 3-4 nos. Try this recipe with baby potato,mixed vegs,baby corn cauliflower,broccoli,carrot,french beans,capsicum,bajji chillies and Mushrooms. This is done semi-dry . if U need it as gravy then add 1 tsp cornflour dissolved in 100 ml water at Step: and Microwave it for 2-3 mins on high. Enjoy Ur Meal with its irrestibly Good Sweet n Sour taste!. Bon Appetit!.

Sweet n Sour Cucumber

Ingredients:
100 gms tender(baby) cucumbers - slice it into bite sized pieces
1 onion - sliced fine
1-2 garlic cloves - chopped fine
1 green chilli - sliced fine
1 tsp vinegar/lemon juice
2 tsp refined oil
1 tbsp tomato sauce
1 tsp soy sauce
1 tbsp honey or 1 1/2 tsp sugar
a pinch of ajinomotto(optional)
1 tbsp chopped spring onions
1/4 tsp salt

Directions:
1.Heat oil with sliced onions and chopped garlic in a Microwave-safe bowl for 2 mins on high.
2.Add cucumber pieces and 50 ml water.Mix it well. Microwave it for 3 more mins.
3.Add tomato sauce,soy sauce,green chillies, salt,ajinomotto(optional),honey or sugar and vinegar or lemon juice. Mix it well .Microwave this on high for 2-3 mins covered.
4.Finally add spring onions and microwave it on high for a min.

5.Serve it hot with Fried Rice and Noodles. Yummy!.

Masala Bread

Try this yumm and mild-spiced Bread Masala which is best taken with raita or alone as an Evening light Meal/Dinner/ Breakfast. It can be packed for Lunch for kids of all ages.This needs 12 mins Cooking time to serve 3 nos. U can add grated carrot,finely chopped Palak,roasted capsicum slices or oil-roasted potato fries/chops in Step 5 and Serve it hot. Enjoy easy Cookig at home!. Enjoy Ur Meal!. Bonappetit!.

Masala Bread - A delightfully light Meal

Ingredients:
6 - 8 bread slices - Edges removed and chopped ino bite sized pieces
1 big onion - sliced thin or chopped fine
2 medium sized tomatoes - finely chopped
1 green chilly - sliced thin
1/2 tsp red chilli powder
1/2 tsp garam masala
1/4 tsp ginger-garlic paste
1/4 tsp salt
1 tsp finely chopped coriander leaves
2 tsp refined oil
1-2 tsp ghee

Directions:
1.Heat oil in a non-stick pan and saute sliced onions and ginger-garlic paste till done for 3 mins.
2.Add finely chopped tomatoes,chopped curry leaves,green chilli slices,red chilli powder,garam masala powder and salt.Saute it well till tomato begins to melt.
3.Add 120 ml water and bring it to boil.
4.Meanwhile, heat 2 tsp ghee in a non-stick kadai and ghee-roast bread pieces till it gets done for 2  mins (Turn off the flame b4 the bread pieces change colour).
5.Add this bread pieces and chopped coriander leaves to the Step 3 Masala and mix it well till the masala gets evenly spread over the bread pieces.

6.Serve it hot with Cucumber/Onion Raita as an Evening light Meal/Dinner/Breakfast or pack it for Lunch(Reheat it in M/W Oven and have a Wonderful Light Meal).

Egg Cups for Easter & Egg Pie

I shifted my residence to PalayamKottai,Tirunelveli from Chennai this week and feel happy to settle near my Native place this Festive time - since my H wanted me here to luk after our house . This has kept me out of blogging for nearly a week and happy to C U all back again this Easter Sunday. Wishing U all a Happy and Blessed Easter!.Today I'm happy to have here Dr.Shirley (@'Enriching Your Kid')- Guest-posting here  and I'm doing her the same with 'Comforting Egg Pie'.U can see Egg Cups Pic as soon as I receive it.

I feel honoured to have Dr.Shirley @'Enriching Your Kid' as Guest this Easter for the first time here in my Food space. I still remember Shirley as one among few to befriend the FoodBloggers quickly since she requires no time to reach U back and her ability to shine friendly Good. Her recipes are all innovatively great and Kid's friendly to enrich  Kids greatly immuned and helping them grow healthy. U can sample them in Her adorable Space . She is one of the very few FoodBloggers who won Master-Chef-Indi Blogger Contest as all her entries got selected for the Runnerup spot. My hearty and Blessed Easter Wishes to Her and here is my Guest's recipe!.

 Egg Cups for Easter:
Wishing a Blessed Easter to all of Christy's readers! I am truly honoured to be guest at Christy's blog. An egg is synonymous with Easter because it symbolizes new life.  Presenting to you a very unconventional way of preparing your eggs on an Easter morning. Simple, healthy and fun. You will need an Aebleskiver or paniyaram pan to prepare your egg cups.

Egg Cups for Easter

Ingredients:
3 small eggs
Olive oil

Directions:
1.Heat the aebleskiver/ paniyaram pan. Lightly grease it with oil.
2.Break the eggs one by one very gently into the cups.
3.Keep the flame minimum and cover with a lid.
4.When the egg is fully cooked, slowly release it with a spoon from the edges.
5.Season with salt and pepper and serve hot with toasts.

A blessed Easter to you!

with regards,
Shirley P.Stev

This is my Guest post for her Space this Easter Sunday.
I deem great pleasure to Guest Post Dr.Shirley's Blog 'Enriching Your Kids' this Easter for the first time as a FoodBlogger. As we all know, Egg is seen by Christians as a symbol of resurrection (Christ's Ressurection from Death is celebrated as Easter) as it contains a new life(of unborn chick) sealed within it.

Easter Eggs are special eggs that are often given to celebrate Easter or springtime and the hard shell of the egg symbolizes the sealed Tomb of Christ — the cracking of which symbolizes His Resurrection from the dead.The oldest tradition is to use dyed or painted chicken eggs but now tea Eggs or chocolate eggs or plastic eggs filled with confectionery such as jelly beans are being used. These eggs can be hidden for children to find on Easter morning and they would be told as being left by the Easter Bunny. They will be put in a basket filled with real or artificial straw to resemble a bird's nest.In some Mediterranean countries like Lebanon, hard-boiled Eggs are decorated by dye or painting - on Easter Day, young kids would carry them saying 'Christ is resurrected, Indeed He is', breaking and eating them.Easter eggs are blessed by the priest at the end of the Paschal Vigil (Holy Saturday) and distributed to the Believers.
Information Source: Wikipedia

This recipe states U a comforting Pie done with hard-boiled Eggs to fill Easter Dinner /Breakfast Table in  45 mins to serve 6 nos. U can even try a sweeter Dessert Version of it. Both the filling and pastry can be made upto 24 hours in advance  and be kept refrigerated in the Fridge to cut-short time. Here is the recipe:

Comforting Egg Pie

Ingredients:
1 tbsp butter
1 medium-sized onion - chopped fine
1/2 tsp corn flour - dissolved in 1 tbsp water
1/4 tsp ginger garlic paste
1/2 tsp tikka or kebab masala
1 tbsp tomato sauce or puree
3 hard-boiled Eggs - deshelled and chopped fine
2 tsp worcestershire sauce
a pinch of salt

For the Pastry:
180 - 200 gms refined flour
1/4 tsp salt
1 tsp black sesame seeds
1 beaten egg
needed lukewarm water - to knead the flour

Directions:
1.Heat butter in a non-stick pan.
2.Soften the onion and saute ginger garlic paste for 2-3 mins in the butter and stir in the dissolved cornflour and then Worcestershire sauce,kebab masala,tomato sauce or puree and stir it for a min -adding little salt.
3.Finally, add chopped Eggs and gently fold in till the masala is evenly spread and turn off the flame in 40 secs.Allow it to cool.

For the Pastry:
1.Pre-heat oven to 160 C for 10-12 mins.
2.Whizz the flour with salt adding 1 tbsp water at a time ,till there are no lumps.Keep it running till the pastry starts to blend together or kneaded into a fine dough.
3.Roll out half the pastry to line a 20-22 cm pie dish.
4.Now add the curried Egg filling with the sauce over it.
5.Roll out the remaining pastry to cover the pie and trim the edge with a small fork or knife to seal them correctly.
6.Brush top of the pie with beaten Egg(or melted butter) and sprinkle black sesame seeds over it.
7.Bake it for 30- 40 mins at the centre rack position(3-5 mins less the time if U use Small OTG Oven) till
the pie top luks golden brown and softly crisp.
8.Serve it along with Ur Planned Easter Breakfast or Dinner.

An Alternate Sweeter Egg Pie:
U can try a Sweet Egg Pie to serve it as a Dessert for the Lunch.
Ingredients for the pie-filling:
2 scrambled Eggs
2 tbsp lowfat cream
2-3 tbsp + 2 tbsp honey
1 tsp Worcestershire Sauce(optional)
2 seedless dates - chopped fine
2 tsp butter

Directions:
1.Heat butter and stir in Worcestershire Sauce(optional),scrambled eggs quickly for 40 - 50 secs.
2.Add cream and stir in for a min.
3.Stir in honey and chopped dates for 30 secs till evenly spread and turn off the flame.
4.Add 2 tbsp honey again and mix this well and stuff this fillings to the pastry.
5.Glaze it with 2 tsp honey after done with baking before serving.

Wishing U a very Joyful and Blessed Easter!.

Baby Potatoes with Peanuts(Microwave Recipe)

This simple and yumm Baby Potato stir-fry needs 15 mins M/W cooking time and this serves 3-4 nos.This stir-fry is done with delicately balanced spices and it combines the aroma of ginger garlic,cumin and
asafoetida nicely to make this dish simply flavorful. U can try this dish with Potato,Brinjal,Boiled Egg slices,Arvi, Yam, Ladiesfingers, Mushroom, Capsicum, Bajji Chillies, Tapioca and even with Sweet Potato wedges.Try Simple and simply delicious at home!.Enjoy Cooking at home!.Enjoy Ur Meal!. BonAppetit!.

Baby Potatoes with Peanuts(M/W)

Ingredients:
150 gms baby potatoes
2 tbsp peanuts(roasted n peeled)
a pinch of turmeric powder
1/4 tsp cumin seeds
1 cm size ginger
1 garlic clove
a pinch of asafoetida powder
1 green chilli
1/2 tsp salt to taste
1 tbsp oil
a sprig of curry leaves
1 tsp chopped coriander leaves

Directions:
1.Microwave baby potatoes with 1 cup water for abt 10 mins on high after pricking it with a fork. Take this out and peel off the skin.
2.Coarsely grind Peanut,ginger,garlic clove and green chilli.
3.Take a Microwave-safe bowl and add n mix baby potatoes with oil,ground masala, cumin seeds, turmeric powder and asafoetida powder. M/W this for abt 3-4 mins on high.
4.Sprinkle salt,curry leaves and chopped coriander leaves. Microwvave this on medium-high for abt 2-3 mins.

5.Serve it hot with Steamed Rice and Sambar or Rasam.

Stuffed Malai Kofta Gravy(Restaurant Style)

This Gravy uses dairy products like cream or malai or mawa or milk and cheese. U can try Kofta using grated cheese or mawa or grated paneer. This  mild-spiced Gravy is rich and creamy.U can do it semi-dry  or Gravy type.Koftas can be stuffed with cashews and kismis to make it even richer. U can try Meatballs with this Gravy for an easy Curry. Try this recipe at home and Enjoy Ur Meal!. BonAppetit!.

Stuffed Malai Kofta Gravy(Restaurant Style)

Ingredients:

For The Kofta:
1/3 cup  boiled and mashed potato or mixed veg
4 tsp grated cheese or mawa
a pinch of grated ginger
1/5 tsp red chilli powder or 1 small green chilli-pasted
a pinch of cumin powder
1/5 tsp garam masala powder or a pinch of cardamom powder
1/4 tsp sugar
1/4 tsp salt
2 tsp cornflour
crushed 15 cashewnuts with 15 kismis
100 ml oil for deep-frying

For The  Gravy:
1 medium sized onion + 1 medium sized tomato - pasted together
1 tsp fresh ginger-garlic paste
1/2 tsp red chilli powder
1/2 tsp garam masala powder
1/6 tsp cumin powder and turmeric powder
1/4 tsp coriander powder
6-7 cashews pasted with 1 tsp soaked poppy seeds
2 tsp + 1 tsp lowfat cream
1/2 tsp sugar
1/2 tsp salt
1 tsp chopped fresh coriander leaves
2 tsp oil
50 ml lowfat milk + 100 ml water

Directions:
1.Mix mashed potato or mixed vegs with grated cheese or mawa and all other spices.
2.Make small balls and fill it with crushed cashewnut and kismis at the centre.
3.Make thick paste of cornflour with 1 tbsp warm water and roll the balls with cornflour paste.
4.Heat oil in a kadai and deep-fry these balls.Keep them aside.

For the Gravy:
1.Heat oil in a kadai and saute onion + tomato paste for some time.
2.Now add garlic ginger paste and stir it for 3 mins.
3.Add all the dry spices and salt, stir it for 3 more mins.
4.Add cashew-poppy seeds paste and sugar, stir it for  2 mins.
5.Add some water and milk and cook it covered for 3 mins.
6.Now add the koftas & Add cream or beaten malai and stir it well.
7.Serve it garnished with chopped coriander leaves & 1 tsp cream on top with Rice or Indian Breads.

Egg 65 (Shallow-fried & M/W)

Lastweek  I posted few Veggie 65 recipes and Chicken 65 recipe. In continuation of that I publish this Egg 65 which can also be done like Chicken 65,a popular sidedish or starter in South India. U will be seeing this done shallow-fried or using M/W in this recipe. Try this recipe at home and Enjoy Ur Meal!. BonAppetit!.

1.Egg 65 - Shallow-fried:

Ingredients:
3 - 4 boiled eggs - de-shelled and sliced lengthwise
1 tsp kashmiri red chilli powder
1/2 tsp cayenne pepper powder
1/4 tsp garlic powder
1/4 tsp ginger powder
a pinch of cinnamon powder - optional
a pinch of clove powder - optional
a pinch of food colour - optional
1 tbsp + 2 tsp refined oil for deep-frying

Directions:
1.Boil the Eggs using required water for abt 8 - 9 mins on medium flame. De-shell the Egg and slice them lengthwise or into required shape and size.
2.Mix the Spices and food colour(optional) with 1 tbsp oil. Apply it on the Egg slices and marinate them for 10 mins .
3.Heat 2 tsp oil in a flat-bottomed pan and shallow-fry the marinated Egg pieces till they get done lightly-brown  on the sides.
4.Serve it with Veg Salad or lemon-wedges along with Steamed Rice and Sambar or Rasam Or Yogurt or Chapati.

2.Egg 65 - Using Microwave Oven

Ingredients:
3 - 4 boiled eggs - de-shelled and sliced lengthwise
1 tsp kashmiri red chilli powder
1/2 tsp cayenne pepper powder
1/4 tsp garlic powder
1/4 tsp ginger powder
a pinch of cinnamon powder - optional
a pinch of clove powder - optional
a pinch of food colour - optional
1 tbsp + 2 tsp refined oil for deep-frying

Directions:
1.Boil the Eggs using required water for abt 8 - 9 mins on medium flame. Deshell the Egg and slice them lengthwise or into required shape and size.
2.Mix the Spices and food colour(optional) with 2 tsp oil. Apply it on the Egg slices and marinate them for 10 mins .
3.Apply oil over them and Microwave this on high for 2 mins using a microwave-safe  bowl.Take the bowl out mix it well with 1 tsp oil and Microwave it on medium-high for 2 mins more.
4.Serve it with Veg Salad or lemon-wedges along with Steamed Rice and Sambar or Rasam Or Yogurt or Chapati.

Custard with Mixed Fruits,DryFruits & Vegs

This post brings U three basic Free Flow Custard Desserts done with Mixed Fruits,Mixed Dry Fruits and grated Veg. We all know that thus prepared Custard can be served with Icecream, Jelly, Jams, Chocolate Flakes n nuts or Choco chips or Choco Syrup or honey etc... U can caramelize fruits like apple and banana and serve it with this Custard. This Dessert gives a delicious finish to a filling Meal esp a must-serve in the Weekend Meals Menu!. This ageold Evergreen Custard is being served even now as an yumm n easy Dessert along a wholesome Meal!. Try  it at home!. Enjoy Easy Desserts at home!. BonAppetit!.

1.Free Flow Custard with Mixed Fruits:

Ingredients:
500 ml  low-fat milk
3 tbsp vanilla-flavored custard powder
60 gms sugar
150 gms of mixed fruits like(seedless grapes,banana slits,Apple pieces,pineapple chunks,pomegranate seeds, strawberry etc...)

Directions:
1.Boil milk and dissolve sugar in it.
2.Dissolve 3 tbsp custard powder in 50 ml warm milk and stir-in to the Step 1 mix and mix well so that no lumps shd form.
3.Arrange Mixed fruits equally in 4  Dessert Bowls and pour in 50 ml custard over the fruits.

4.Refrigerate it for 40 mins atleast before serving it with diff toppings like Icecream scoops etc.

2.Free Flow Custard with Mixed Dry Fruits:

Ingredients:
500 ml  low-fat milk
3 tbsp vanilla-flavored custard powder
60 gms sugar
80 - 100 gms of mixed dry-fruits - soaked in water for 10 - 15 mins

Directions:
1.Boil milk and dissolve sugar in it.
2.Dissolve 3 tbsp custard powder in 50 ml warm milk and stir-in to the Step 1 mix and mix well so that no lumps shd form.
3.Arrange Mixed dry-fruits equally in 4  Dessert Bowls and pour in 50 ml custard over the dry-fruits.

4.Refrigerate it for 40 mins atleast before serving it with diff toppings like Icecream scoops etc..

3.Free Flow Custard with Mixed Vegs:

Ingredients:
500 ml low-fat milk
3 tbsp vanilla-flavored custard powder
60 gms sugar
50 - 75 gms of mixed veggies like grated carrot,beetroot,cucumber etc

Directions:
1.Boil milk and dissolve sugar in it.
2.Dissolve 3 tbsp custard powder in 50 ml warm milk and stir-in to the Step 1 mix and mix well so that no lumps shd form.
3.Arrange graed Mixed Vegs equally in 4  Dessert Bowls and pour in 50 ml custard over them.

4.Refrigerate it for 40 mins atleast before serving it with diff toppings like Icecream scoops etc..

Ladiesfingers Stirfry (A Microwave Recipe)

Try this simple and tasty Okra Stir-Fry which needs 7 mins M/W cooking time to serve 3-4 nos on a hectic Day. U can grind this Spicy Masala either adding Cashewnuts or with Peanuts and try this Stir-fry. U can use this masala to try similar stir-fry with Brinjal,Mushroom,Capsicum, Frenchbeans,baby potato,chopped spinch etc.... Try this delicious and easy stir-fry  at home and enjoy easy Meal at home!. BonAppetit!.

Ladiesfingers Stirfry (A Microwave Recipe)

Ingredients:
100 gms Ladies finger - wash,wipe it dry and make a lengthwise slit
ground Masala of (5-7 whole cashewnuts or 1 tbsp skinless peanuts,1/4 tsp red chilli powder,1/4 tsp coriander powder,1 tsp poppy seeds,2-3 black peppercorns,1/4 tsp maze powder or saunf powder or cumin powder and a pinch of turmeric powder)
1/2 tsp fresh ginger-garlic paste
1/4 tsp salt -to taste
1 tbsp refined oil

Directions:
1.Prepare the ground masala with the mentioned spices.Apply the mixed masala(ground masala with ginger garlic paste,salt and oil) in the slit of ladiesfingers and arrange it in a microwave-safe bowl or tray.
2.Microwave this on high for 4 mins.Take it out,brush oil and turn sides.
3.Microwave it on high for another 3 mins o make it crunchy-good.(Can Microwave it on medium-high for 2 more mins if U need it very soft)

4.Serve it hot with Rice and Sambar or Indian Breads.

(Otherwise U can do this after Step 1):

1.Heat oil in a pan and saute the ladiesfinger pieces for 2-3 mins on medium flame.
2.Serve it hot with Steamed rice and Sambar or Indian Breads.

Cilantro Coolant

This refreshing combo Coolant of Cilantro and Soda helps U perfectly beat the heat and resists hot Summer at home. This Mocktail can keep U cool with its chilling freshness. Best for a hot Summer Day and easy to try at home. U can try this recipe with mint or Green Apple or Pineapple or Watermelon instead of cilantro but add 100 ml juice if its done with fruits. Here's the recipe!. Enjoy Ur Meal!. BonAppetit!.

Cilantro Coolant

Ingredients
2 tsp cilantro juice
2 tsp sugar syrup
200 ml Chilled soda
1 tsp Lemon juice
1-2 tsp honey
3-4 Icecubes and lemon wedges

Directions:
1.Blend Coriander or Cilantro juice with Sugar syrup and chilled fizzy soda for few secs.
2.Add Ice cubes and blend for 3-5 secs again.
3.Pour into a tall glass and garnish with a dash of lemon and honey.

4.Serve it with lemon wedges.

Sending this recipe to 'EP - Cilantro Cumin Event' hosted by Julie of Erivum Puliyum.

 

 'Beat the Heat' Event by Surabhi's Best of My kitchen

and 'Summer Splash'  Event Of  Sangee Vijay's Spicy Treats and Kalyani's Kitchen Chronicle

 

Ladiesfinger Peanut Butter Stew

This easy-made Stew is best done with mushroom,capsicum, baby potato, caulilower florets or Egg plant but I tried it with Ladiesfingers-a second choice and yet this turned out yumm. This aromatically thick gravy will keep u going with its lingering taste and flavor the rest of the day. Try it at home to believe it. U can also use 1 tbsp coconutmilk powder dissolved in 50 ml instead of Peanut Butter and try this Stew. It can be done in 10 - 12 mins and serves 4 nos. Enjoy ur Meal with home-made Curry!. BonAppetit!.

Ladiesfinger Cashew-Peanut Butter Stew 

Ingredients

150 gms Ladies finger - wash n wipe them dry,cut into 2 inch sized pieces and make a lengthwise slit

ground Masala of (5 whole cashewnuts,2 red chillies,3/4 tsp coriander seeds,1 tsp poppy seeds,2-3 black peppercorns,1/2 cm sized cinnamon stick or a pinch of nutmeg powder,a pinch of Jathipathri or maze powder and a pinch of turmeric powder)

1/2 tsp fresh ginger-garlic paste

1/2 tsp salt -to taste

1 1/2 tsp creamy peanut butter

1 tbsp refined oil

250 ml water

few chopped coriander leaves

Directions:

1.Prepare the ground masala wih the mentioned spices.Apply half of the ground masala in the slit of ladiesfingers

2.Heat oil in a pan and saute the ladiesfinger pieces for 2-3 mins on medium flame.

3.Add ginger-garlic paste and stir-fry it for a min more.

4.Add water and allow to boil.Dissolve peanut butter adding 50 ml warm water

5.Add the remaining ground masala,dissolved peanut butter,salt and chopped coriander leaves.Stir ir for 3-4 mins till its gets done.

6.Serve it hot with Steamed rice or Indian Breads.

Sending this recipe post to 'MidWeek Fiesta' Event hosted by Amy of Foodcorner

Parsee Red Chicken Curry

Previously said that I received a Fabulous Giveaway Book of '50 great Curries of India' from Mrs.Reva of
Karasaaram  for the Royal Feast Biryani Event(Thanks again Dear) & delighted to do a recipe from this book. Though its a Lent time till Easter and we don't spend much on Fooditems this period strictly avoiding all Non-Veg food preparation,making it as simple as possible, yet happy to post a Chicken Curry from that book. Its called Red Chicken Curry(A Parsee Preparation) since its done with less ingredients n needs less cooking time.

The Author Camila Punjabi says that this Mumbai Parsee homestyle Curry yields a bright red chicken Curry which has a Goan influence on this curry. The rich red colour is from the use of Good-quality Kashmiri Red Chillies and I tried this recipe with boneless Chicken and added a greenchilli (optional) as it needed in the last stage to make it spicy good. The crushed bayleaf added may luk like curry leaves in the clicks. Strict Vegetarians can try this recipe with baby potato, paneer, mushroom, capsicum, Cauliflower or soy chunks. Enjoy Easy homemade Curries and Enjoy Ur Meal!. Now to the Droolworthy Chicken recipe!.

Parsee Red Chicken Curry

Ingredients:
400 gms Boneless Chicken
3-4 Kasmiri Red chillies - soaked in warm water for 20 mins
2 cm sized ginger pieces
2-3 garlic cloves
2 medium sized onions - coarsely chopped
3 medium sized tomatoes - chopped fine or pulsed
1/4 tsp cumin seeds
3/4 tsp coriander seeds
1 cm sized cinnamon stick
1 bay leaf - crushed
1/4 tsp turmeric powder
1 tbsp oil
1/2 tsp or salt to taste

Directions:
1.Grind kashmiri red chillies,ginger,garlic,cinnamon,cumin and coriander seeds into a fine paste using 1 tbsp water. Add onions and tomatoes and grind it fine again and gather it.
2.Heat oil in a pressure pan and fry bay leaf for 30 secs, then the paste and saute well for abt 4-5 mins till oil separates on top.
3.Add chicken pieces and stir-fry for 2 mins.
4.Add 1 cup water and salt to taste and cover and cook upto 4 whistles.(or U can cook it on slow fire too for abt 20 mins - stirring it gently when needed). Turn off the flame. Leave it for 10  mins for the pressure to be released.
5.Open the lid  and stir-cook for 2-3 mins on medium flame gently till water runs semi-dry.

6.Garnish with Coriander leaves and serve it hot with rice.

Tips:
U can add 1 1/4 tsp kashmiri red chilli powder for the curry if U r not able to go for the K.Red chillies.


Sending this recipe post to 'MidWeek Fiesta' Event hosted by Amy of Foodcorner