Cauliflower and potato curry

Less ingredients but tasty outcome.

Ingredients

Cauliflower : 2 cups
Potato : 1 cup
Ginger garlic paste : 1/2 tbsp
Cumin seeds : 1 tsp
Mustard seeds : 1 tsp
Yoghurt/curd : 1/2 cup
Turmeric powder : 1/4 tsp
Chillie powder : 1 tsp (adjust to taste)
Coriander powder : 1 tsp
Garam masala powder : pinch
Salt : to taste
Oil : 1 tbsp
Asafoetida : pinch (optional)
Coriander leaves : to garnish

Method

Heat oil in a pan add cumin seeds, mustard seeds, asafoetida when they splutter add ginger garlic paste fry for a minute then add cauliflower florets and cubed potato, salt, turmeric powder, curd and cook on low flame until the veggies are soft. Lastly finish it off with coriander powder, chillie powder, garam masala, few drops of lemon juice (optional) and garnish with coriander leaves.

Serve with roti.

Paneer butter masala

Paneer butter masala is a mouth watering punjabi curry which has a long lasting effect on one's pallet. My all time favorite

Ingredients

Paneer (Indian cheese) : 250 gms
Onion : 1 medium
Tomato : 2 medium
Ginger garlic paste : 2 tsps
Cream/milk : 1-2 tbsps
Bay leaf : 1 nos
Cloves : 2
Cinnamon : 1 inch stick
Dried red chillies : 2 nos
Coriander powder : 2 tsps
Red chilli powder : 1 tsp (adjust to taste)
Dry fenugreek leaves/Kasoori methi : 1 tsp
Butter : 2 tbsps
Oil : 2 tbsps
Salt : to taste
Coriander leaves : for garnish

Method

Heat 1 tbsp butter and 1 tbsp oil in a pan. Add bay leaf, cloves, cinnamon, red chillies. Saute for a minute. Add chopped onion, ginger garlic paste cook for a minunte, then add chopped tomatoes, coriander powder, red chillie powder. Cook until the oil leaves masala. Cool the mixture and blend it into smooth paste.

Heat remaining butter and oil, add the puree, salt and cook for 2 minutes, add 1/2 cup water and cubed paneer pieces cook on a low flame for 5 more minutes, sprinkle kasoori methi. Remove from flame mix in cream/milk. Garnish with coriander leaves. 

Serve with rice or roti.

Pineapple and coconut milk curry

A recipe inspired from thai cuisine, a combination of sweet and sour flavors with a creamy sauce.

Ingredients

Pineapple : 1 nos (chopped)
Coconut milk : 200 ml
Chillie flakes : 1 tsp
Sugar : 2 tsp (adjust to taste)
Salt : 1 tsp (adjust to taste)

For tempering
Garlic : 1 pod
Onion : 1 large
Red chillies : 2 nos
Curry leaves : few
Cumin seeds : 2 tsps
Mustard seeds : 2 tsps
Asafoetida : pinch (optional)
Turmeric powder : pinch
Oil : 2 tsps

Method

In a deep bottomed vessel add chopped pineapple, coconut milk, chillie flakes, sugar, salt and cook till pineapples are soft (dont let them over cook).

In a different pan add oil when hot add mustard seeds, cumin seeds and let them splutter then add red chillies, finely chopped garlic, finely chopped onions, curry leaves, turmeric powder and cook till onions are soft, lastly add asafoetida, Add the tempering to cooked pineapple and serve hot with rice or thai sticky rice. 

Chick pea curry with coconut milk

Looking for a variation for regular chana masala? try this creamy and yummy curry with coconut milk and the good news is its a VEGAN.

Ingredients

Chick peas : 1 cup (dried) OR use tinned peas

Onions : 1 medium

Tomatoes : 1 large

Dry fenugreek leaves/kasuri methi : 2 tsps

Coconut milk : 1 cup (appx 125 ml)

Green chillies : 2 nos

Ginger garlic paste : 1 tsp

Cumin seeds : 1/2 tsp

Bay leaves : 1

Coriander powder : 1 tsp

Cumin powder : 1/2 tsp

Garam masala powder : 1/2 tsp (adjust to taste)

Chillie powder : 1/2 tsp (adjust to taste)

Turmeric powder : 1/4 tsp

Salt : adjust to taste

Oil : 2 tsps

Coriander leaves : for garnish

Method

Soak 1 cup chickpeas over night and pressure cook until soft.

In a pan add oil, bay leaf, cumin seeds when they start to splutter add finely chopped onions and green chillies, cook until onions are soft then add ginger garlic paste fry for a minute, add finely chopped tomato and cook till soft. Later add dry fenugreek leaves/kasuri methi, turmeric powder, salt, cumin powder, coriander powder, boiled chickpeas, coconut milk and cook on a low flame for 20 mins. Lastly add garam masala powder and chillie powder (adjust to taste) and coriander leaves.

Serve hot with rice or roti or poori. I personally love it with a naan.

Mirchi ka salan

Mirchi ka salan is a hyderabadi delicacy which is generally made as an accompaniment for Biryani and can also be had with rotis and rice.

Ingredients

For paste

Peanuts : 2 tbsp
Sesame seeds : 1 tbsp
Coconut powder : 1 tbsp

For salan
Mustard seeds : 1/4 tsp
Cumin seeds : 1/4 tsp
Methi seeds : few
Ginger garlic paste : 1 tsp 
Curry leaves : few
Cumin powder : 1/2 tsp
Coriander powder : 1 tsp
Chillie powder : 1 tsp (adjust to taste)
Onions : 1 medium size
Turmeric : 1/4 tsp
Green chilly : 2 nos

Yoghurt/curd : 2 tbsps
Tamarind juice : 1-2 tbsps (adjust accordingly)
Jaggery : 1 small piece
Big chillies/Mirchi : 150 g (5 nos.)

Oil : 2 tbsps
Salt : to taste
Coriander chopped : for garnish
Mint chopped : for garnish

Method

Heat a pan dry roast peanuts on a slow flame, then add sesame seeds, dry roast along with peanuts, then add coconut powder and sauté. In a blender make a paste with some water.

Heat oil in a pan add mustard seeds, when mustard seeds splutter add cumin seeds, methi seeds, add finely chopped onions, salt, curry leaves, cook this till onions are golden in colour, add ginger garlic paste cook this till raw flavor is gone, add turmeric, red chilly powder, cumin powder, coriander powder, chopped green chillie, add peanut and sesame seed paste, water, mix it like a thin paste, cook this in a slow flame for 20 minutes, then add add beaten yogurt, once it starts to boil add big mirchi/big chillies (remove the seeds and fry them in the hot oil), add tamarind juice, jaggery, put the lid on and let it cook for 5 minutes more on a slow flame. Lastly add coriander and mint leaves. 

Serve this hot with rice or biryani or roti.

Best served with Hyderabadi biryani

Punjabi kadhi (Fritters in yoghurt sauce)

After a longggg gap I am back and will keep updating often

For pakoda's

Gram Flour (Besan): 150 gms (1 1/2 cup)
Onion : 1 small
Potato : 1 small
Baking soda: 1/4 teaspoon (Optional)
Salt : 1/2 teaspoon (to taste)
Chillie powder : to taste
Oil : for deep frying

Yoghurt Kadhi (Curd sauce)

Plain yoghurt (curd) : 2 cups (200 gms)
Gram flour : 1 tablespoon
Turmeric powder : 1/4 teaspoon (more for bright color)
Chillie powder : to taste
Salt : to taste
Water : 2 cups

Tempering

Oil : 1 tablespoon
Ginger : 2 teaspoons (finely chopped)
Cumin seeds : 1 teaspoon
Mustard seeds : 1 teaspoon
Fenugreek seeds : 1 teaspoon
Dry red chillies : 2 nos
Garam masala : 1 teaspoon
Coriander leaves : garnish

Procedure

Pakora's : Heat oil for deep frying pakoras. In a bowl mix gram flour, finely chopped onion and potato, salt, chillie powder and baking soda, make a thick batter by adding little water. Deep fry the pakoras in oil (carefully drop a spoonful of batter in hot oil). Remove on paper towel when golden brown.

Yoghurt mixture: In a bowl add yoghurt, gram flour, turmeric powder, chillie powder, salt add 2 cups water mix well without lumps.

Heat 1 tablespoon oil on medium heat in a deep bottomed pan, add finely chopped ginger, cumin seeds, mustard seeds, fenugreek seeds and dry red chillies and fry until the seeds splutter. Then add the yoghurt mixture and stir until the mixture starts boiling, if it is too thick add 1/2 cup of water, reduce the flame and cook for 10-15 mins. Add the pakoras and cook for 10 mins. Check for seasoning, add if necessary.

Garnish with coriander. Serve with piping hot rice.

Dim Posto (Egg curry with poppy seeds)

Posto or poppy seed is a favorite cooking ingredient in the Bengali cuisine. It is commonly believed that the Bengalis residing on the west side of Bhagirathi river, known as Ghoti Bengalis, are more fond of Posto than for those residing on the east side of it. Ghoti folks are called ‘posto pagol’, meaning that they are crazy for foods with posto.

Ingredients

Eggs : 4 nos
Onions : 2 medium
Ginger garlic paste : 1 tablespoon
White poppy seeds : 4 tablespoons
Yoghurt (curd) : 2 tablespoons
Chillie powder : to taste
Garam masala powder : 1 teaspoon
Turmeric powder : 1/4 teaspoon

Bay leaf : 1
Cinnamon stick : 2 nos ( 1"each)
Green cardamom : 3 (whole)
Cloves : 3 nos
Oil : 2 tablespoon
Salt : to taste
Water : 1 cup

Procedure

Finely chop onions, soak poppy seeds in water for 1 hour. Hard boil eggs peel and cut in half, rub 1/4 teaspoon salt and turmeric powder and keep them aside. Make a smooth paste of poppy seeds. In a frying pan add 1 tablespoon oil when the oil is hot place yolk side to the oil and fry for 30 secs then turn and fry for 30 more sec remove and place them aside. In the same pan add remaining oil when hot add bay leaf, cinnamon, green cardamom, cloves stir then add finely chopped onions fry till onions are translucent add poppy seeds paste, yoghurt (curd), salt, chillie powder, garam masala  powder fry for 5 min or until oil starts separating add 1 cup water (add more if necessary) bring it to boil, add fried eggs yolk side on top. 

Serve hot with rice.

TIP: Just like sesame seeds poppy seeds also leave oil while cooking.

Spicy potatoes in coconut milk

Spicy potato curry (dum aloo) with a twist, loved it...

Ingredients

Potatoes : 4 big

Onions : 1 big

Tomatoes : 2 medium

Ginger garlic paste : 1 tablespoon

Coconut milk : 200-250 ml

Garam masala powder : 1 1/2 tablespoon

Chillie powder : 1 teaspoon (adjust to taste)
Dry fenugreek leaves : 1 1/2 teaspoon (kasuri methi)

Salt : 1 teaspoon (adjust to taste)

Oil : 1 tablespoon

Water : 1 cup

Oil : 3 tablespoons (to fry potatoes)

Procedure

Puree onions and tomatoes separately. Add oil in a frying pan when hot add the peeled and cubed potatoes and fry until they are golden brown and keep aside. In the same pan add oil add the onions paste sauce until oil separates, the add tomato puree, dry fenugreek leaves (kasturi methi), salt, garam masala powder, chillie powder cook until oil separates add water, fried potatoes, coconut milk cook for 5 more minutes. Check if potatoes are cooked (if not cook a bit longer) and also for seasoning add if necessary. TA DAA its ready. 

Serve with chapathi, bread or rice. Serves 2-3 people.

Andhra special potato fry

My all time favorite for roti. I ate it directly from frying pan to my plate with combination of rice and hot dhal.

Ingredients

Potatoes : 4 nos (medium)
Onions : 1 big
Garlic : 2 pods
Green chillies : 1 no.
Coriander powder : 1 teaspoon
Chillie powder : 1/2 teaspoon (adjust to taste)
Turmeric powder : 1/4 teaspoon
Salt : to taste
Cumin seeds : 1/2 teaspoon
Mustard seeds : 1/2 teaspoon
Curry leaves : few
Oil : 1 1/2 tablespoon
Coriander leaves : few

Procedure

Boil, peel and cut potatoes into cubes. Slice onions, chop green chillies, and garlic and keep side. In a frying pan add oil, cumin seeds, mustard seeds and let them splutter add curry leaves then add onions and garlic cook until they are soft then add salt, turmeric powder, coriander powder, cubed potatoes, chillie powder and fry on a medium flame till potatoes are crispy and golden brown. Garnish with coriander leaves. 

TIP: After boiling potatoes, drain hot water and cool under cold water then peel.

Green chicken masala

Bored with the classic chicken curries, try this new chicken recipe and I bet you will never regret.

Enjoyed with my best buddies.

Ingredients

Chicken : 1 kilo
Onions : 2 big
Ginger garlic paste : 1-1 1/2 tablespoon (1 " piece ginger, 4 garlic cloves)
Coriander leaves : 1 bunch
Mint leaves : 1/2 bunch
Green chillies : 2 nos (adjust to taste)
Cinnamon stick : 3 sticks (1" each)
Green cardamon : 5 nos
Cloves : 5 nos
Coriander powder : 2 teaspoons
Garam masala powder : 1 teaspoon (optional- can skip)
Chillie powder : adjust to taste
Lemon juice : 1 teaspoon
Salt : 1 teaspoon (adjust to taste)
Oil : 2 tablespoons

Procedure

1. Slice onions. In a pan add oil (1 tablespoon), sliced onions, ginger garlic paste (freshly made) cinnamon stick, cardamon, cloves and fry till onions are brown and blend into paste. Keep it aside

2. In the same pan add mint leaves, coriander leaves, green chillies and fry on a low flame for 2 mins. Blend it with water until smooth.

3. In a large skillet add remaining oil, onion paste, green paste, coriander powder, chicken pieces, salt cook on a medium to low flame until chicken is done. Add little 1/2 cup water if it is too dry, check for seasoning add chillie powder or garam masala if necessary. Garnish with Coriander leaves.

Peas mushroom masala

This recipe is born with the leftovers in my fridge...  and here comes the good news it was a HIT

Ingredients

Peas : 250 gms
Mushrooms : 150 gms
Onions : 1 medium
Tomatoes/ tomato puree : 1 large/100 ml puree
Coriander powder : 1 teaspoon
Chillie powder : 1/2 teaspoon (adjust to taste)
Turmeric powder : pinch
Ginger garlic paste : 1 teaspoon
Garam masala : 1/4 teaspoon
Cumin seeds : 1/2 teaspoon
Bay leaf : 1 leaf
Kastoori methi (Fenugreek leaves): 1/2 teaspoon (dry)
Oil : 1 tablespoon
Salt : 1/2 teaspoon (to taste)
Coriander leaves : to garnish

Procedure

Slice onions, chop tomatoes and mushrooms keep them aside. In deep bottom pan add oil, bay leaf, cumin seeds and let them splutter then add onion, ginger garlic paste fry till onions are transparent then add tomatoes (or tomato puree), turmeric powder, coriander powder, salt, chillie powder, kastoori methi (fresh/dry) and cook until tomatoes are soft. Add chopped mushroom and fry for 5 minutes then add peas (fresh/frozen) reduce the heat to medium, cover and cook until peas and mushrooms are tender (occasionally stirring- sprinkle some water if necessary). Check for seasoning add if necessary. Finally garnish with coriander leaves

Tastes best with chapathi 

NOTE: You can add 1 cup water if you want a thinner consistency curry.

Egg fry (mom's recipe)

Egg... Was born to indulge with any food you pair it , with passion.  Just like it has found its better half. 

Serve it with Rice, bread, roti so on... 

Ingredients

Eggs : 4 nos
Onions : 1 big
Ginger garlic paste : 1 teaspoon
Green chillies : 1 nos
Cumin seeds : 1/2 teaspoon
Coriander powder : 1 teaspoon
Chillie powder : 1/2 teaspoon (adjust to taste)
Turmeric powder : 1/4 teaspoon
Salt : to taste
Coriander leaves : few (to garnish)
Oil : 2 teaspoon

Procedure

Chop onions, green chillies keep aside. In a pan add oil, cumin seeds let them splutter then add onions, green chillies, ginger garlic paste, little salt, turmeric powder fry till onions are brown. Drop the eggs in the pan slightly scramble them and cook covered, (occasionally stirring to avoid burning, cook on low to medium heat) until eggs are done.  Check for salt, sprinkle coriander powder, chillie powder stir well and garnish with coriander leaves. 

TIP: Break the eggs in a bowl to check for yolks before adding to the pan.

Okra (Bhindi) fry

Okra... Bhindi... Ladies finger... call it any name this has been my childhood favorite and it still is... Here is a slightly modified recipe but no compromise with taste.

Ingredients

Okra : 500 gms
Onions : 1 medium
Garlic : 2 pods
Mustard seeds : 1/2 teaspoon
Curry leaves : few 
Turmeric powder : 1/2 teaspoon
Chillie powder : 1/2 teaspoon (adjust to taste)
Salt : to taste
Oil : 2 tablespoons (or more if needed)

Procedure

Slice the okra, onions, chop garlic. In a pan add oil, mustard seeds let them splutter then add onions fry until onions are brown and keep it aside. Add remaining oil in the pan add garlic, curry leaves, okra, salt, turmeric powder, leave the pan uncovered cook on a low flame until okra is almost done, then add the fried onions, chillie powder. Serve hot with rice or roti.

TIP: Add 1 tablespoon yogurt (curd) after adding the okra to pan, it will reduce the stickiness. Never close the pan when cooking okra, else the fry will be gooey.

Dal makhani

Happy Birthday

I was really a coincidence that I posted your favorite recipe on this special day, I dedicate this to you. Wish you many more happy returns of the day. 

Have a blast.

Ingredients

Whole black gram (urad dhal) : 250 gms 
Red kidney beans (rajma) : 50 grams
Onions : 1 large
Tomatoes : 1 large (pureed)
Green chillies : 2 nos
Ginger-garlic paste : 1 teaspoon
Cumin seeds : 1/2 teaspoon
Coriander powder : 1 tablespoon
Garam masala powder : 1 teaspoon (more if needed)
Bay leaf : 2 nos
Chillie powder : adjust to taste
Salt : to taste
Oil : 1 teaspoon
Butter : 2 tablespoons
Cream/ milk : 2-3 tablespoons
Coriander leaves : to garnish

Procedure

Pick, wash and soak black gram and kidney beans overnight in water. Drain, pressure cook in four cups of water for 3 whistles (you can also use tinned kidneys beans and lentils do not forget to wash them before using). In a deep bottom pan add oil, 1 tablespoon butter, bay leaf, cumin seeds fry for 30 secs add chopped onions, green chillies fry for 5 mins then add ginger garlic paste and fry, add pureed tomatoes cook till soft, add cooked black gram and kidney beans, salt, garam masala powder, coriander powder, water (according to consistency you need) and cook on a low flame for 15 mins. Lastly add 3 tablespoons of cream or milk. Check for spice add if required, garnish with coriander leaves and remaining butter. 

Beetroot fry

My dinner yesterday night was combination of tomato dhal and beetroot fry not a bad idea... want proof? then try yourself.

Ingredients

Beetroots : 4 nos
Onions : 1 no
Garlic : 2 pods
Mustard seeds : 1/2 teaspoon
Cumin seeds : 1/2 teaspoon
Green chillies : 2 nos (more for spicy curry)
Turmeric powder : 1/4 teaspoon
Curry leaves : few
Coriander : fist full
Salt : to taste
Oil : 1 tablespoon

Procedure

Peel, wash and chop beet root, finely chop onions, garlic, green chillies. In a pan add oil, cumin seeds, mustard seeds and let them splutter, add chopped garlic, onions, green chillies, curry leaves cook until onions are soft then add chopped beetroot, salt, turmeric powder and cook on a medium flame until beetroot is done finally check for spice if required add little chillie powder (optional) garnish with coriander leaves.

Zucchini (courgette) curry

Zucchini is one of the widely available vegetables in Europe, even though I am not a big fan of the vegetable I love this curry for its  unique flavor and the Indian spices takes the taste to different level... Enjoy !!!

Ingredients

Zucchini : 2 nos
Onions : 1 medium
Tomatoes : 2 nos
Ginger-garlic paste : 1 teaspoon
Cumin seeds : 1/2 teaspoon
Mustard seeds : 1/2 teaspoon
Garam masala : 1/2 teaspoon
Salt : to taste
Chillie powder : 1/2 teaspoon (adjust to taste)
Oil : 1 teaspoon
water : 1 cup

Procedure

Slice onions, chop tomatoes, cut the zucchini in coins or can also be halved (picture). In a pan add oil, cumin seeds, mustard seeds and let them splutter, add sliced onions fry till they are soft, add ginger garlic paste fry for 1 min then add chopped tomatoes and cook until soft. Lastly add zucchini pieces, salt, garam masala and cook for 10 min then add water and cook until zucchini is soft finally add chillie powder and garnish with coriander leaves.

Broccoli curry

"There's no other love like the love for a brother. There's no other love like the love from a brother."

Had a awesome talk (as usual) with my God gifted bro and Broccoli curry for lunch. Now out in the sun for shopping again.

A view from my window... Its time for some SUN

 

Ingredients

Broccoli : 500 gms
Onion : 1 no
Tomatoes : 2 nos
Ginger garlic paste : 1 teaspoon
Turmeric powder : 1/2 teaspoon
Chillie powder : 1/2 teaspoon (adjust to taste)
Coriander powder : 1 teaspoon
Garam masala powder : 1/2 teaspoon (optional)
Oil : 1 1/2 teaspoon
Cumin seeds : 1/2 teaspoon
Mustard seeds : 1/2 teaspoon
Salt : to taste

Procedure

Seperate the broccoli in florets, chop onions and tomatoes and keep aside. In a pan add oil when warm add cumin seeds, mustard seeds and let them splutter, add chopped onion and ginger garlic paste fry till onions are soft then add chopped tomatoes and cook till soft and add broccoli florets, salt, turmeric powder and water cook for 15 min or until broccoli is soft (do not over cook). Finally add coriander powder, garam masala powder, chillie powder and garnish with coriander leaves.

Serve hot with rice.

South Indian sambar

Finger licking taste... Indeed one of the best dish I made with my crazy (funny) girls. xoxo

Ingredients

Red gram lentils : 1 cup
Onions : 1 no
Carrots : 2 nos
Brinjal/ Aubergine : 3 nos (small) or 1 no (big)
Tomatoes : 2 nos
Tamarind pulp : 2 teaspoon (thick) or 3 teaspoons (thin)
Sugar : 1/2 teaspoon
Oil : 1 teaspoon
Garlic : 2 cloves
Turmeric powder : 1/2 teaspoon
Chillies powder : 1/2 teaspoon (adjust to taste)
Sambar powder : 2 teaspoons (quantity may vary with different powders)
Salt : to taste
Coriander leaves : to garnish

For tempering

Oil : 1 teaspoon
Garlic : 2 pods
Cumin seeds : 1 teaspoon
Mustard seeds : 1 teaspoon
Dry red chillies : 3 nos
Desiccated coconut (Dry/Fresh): 1 tablespoon
Asafoetida : 2 pinches (optional)
Curry leaves : fist full

Procedure

Chop onions and tomatoes into 1 inch cubes, cut carrot and brinjal/ aubergine into 2 inch long slices. Cook the lentils until soft and keep it aside. In a deep pan add 1 teaspoon oil then add 2 thinly chopped garlic pods fry for 30 secs then add all the vegetables, salt, turmeric powder, sambar powder, water (depending on the consistency you like) and cook until vegetables are soft. Mix the cooked lentils with the vegetables and add chillie powder, tamarind pulp, sugar and water and let them cook on a medium flame for 10 min.

Finally temper the sambar, in a pan add oil and when hot add thinly chopped garlic and fry then add cumin seeds, mustard seeds let them splutter, add dry red chillies, asafoetida, coconut powder and lastly curry leaves and fry for 1 min then add it to the sambar. Check for salt and chillie add if necessary.

Serve hot with rice

Andhra chicken fry

Hanging out with friends and spending the whole afternoon window shopping and then the BEST PART cooking with my lovely friends our own andhra famous chicken fry with a south Indian sambar yummmmyyyy... Had loadsss of fun girls. xoxo

Ingredients

Chicken : 1 kilo

Onions : 2 nos

Green chillies : 3 nos

Ginger garlic paste : 1 tablespoon

Garam masala : 1 1/2 tablespoon

Coriander powder : 1 1/2 tablespoon

Turmeric powder : 1/2 teaspoon

Salt : to taste

Chillie powder : 1 teaspoon (adjust to taste)

Cumin seeds : 1 teaspoon

Oil : 2-3 tablespoons

lemon juice : 1 tablespoon

Coconut powder : 1 tablespoon

Mint leaves : fist full

Coriander leaves : to garnish

Procedure

Thinly slice the onions and keep them aside then cut chicken in cubes. In a pan add 2 tablespoons of oil and when it is hot add cumin seeds and let them splutter, then add freshly ground ginger garlic paste and fry for 2 min then add chicken pieces, salt, turmeric powder, garam masala, coriander powder and chopped mint leaves let it cook until almost done (do not over cook). In a separate pan add remaining oil and fry the sliced onions and green chillies when the onions are transparent add the cooked chicken and add chillie powder and fry until completely done.

Serve hot with rice and sambar

* NEVER add water when frying chicken