Mushroom Cashew Gravy

Ingredients:

• Button Mushroom-15 to 20 sliced
  
• Onion-1 sliced
  
• Cashew nuts- 12 to 15 
  
• Turmeric powder-1/2 tsp
  
• Red chilli powder-2 tsp
  
• Jeera powder-1/2 tsp
  
• Garam masala-1 tsp
  
• Ginger and Garlic paste-1 1/2 tsp
  
• Salt to taste
  
• Water-1/2 cup
  
• Oil
  

Method:

          Note: Soak cashewnut for 1/2 hour and grind it to a fine paste.

1.Heat oil in a pan,when oil is heated add sliced onion and saute for few minutes,till onion becomes light brown.

2.Then add ginger and garlic paste and saute for few minutes,then add turmeric powder,red chilli powder,jeera powder,garam masala powder and salt to taste.

3.Then add the cashew paste and water mix it well,then add sliced mushroom and saute for few minutes in medium flame for 10 minutes.

4.Then stir it well and cook for 5 minutes in low flame.

5.Serve hot with chappati. 

Corrainder Chicken

Ingredients:

• Chicken-1 lb boneless
  
• Corriander leaves-1 small bunch
  
• Curry leaves- 8 to 10
  
• mustard seeds-1/2 tbsp
  
• urad dal-1/2 tsp
  
• red chilli powder-1/2 tbsp
  
• Turmeric powder-1/2 tsp
  
• Cashew-5 to 6
• Green chilli- 5
  
• Ginger and Garlic paste-1 tbsp
  
• Pepper powder-1/2 tbsp
  
• Onion-2 chopped
  
• Milk-1 cup
  
• Garam masala-1/2 tbsp
  
• Oil
  
• Salt to taste
  

Method:

Note:Soak cashew for half an hour.

Marination: Marinate chicken with red chilli powder,turmeric powder and salt.Mix it well and leave it for half an hour.

Paste:Grind corrinder leaves,soaked cahew,ginger and garlic paste and green chilli to a fine paste.

1. Heat oil in a pan,when oil is heated add mustard seed,urad dal and curry leaves,fry for a minutes,then add chopped onion and fry for few minutes till onion are little brown.

2.Add corriander paste,stir it well then add marinated chicken and mix it well so that all the paste are coated nicely to the chicken.

3.Then add garam masala,pepper powder and salt as required.Mix it well.Add 1 cup of milk stir it well,cover and cook till chicken is done.

4.Remove the lid,stir it well and cook for another 10 minutes in low flame.

5.Garnish with corriander leaves.

Serve hot with Chappati/Rice.

Pepper Mutton

Ingredients:

• Mutton-1 lb cutted into small pieces
  
• Onion-3 chopped
  
• Tomato-2 chopped
  
• Green chilli -3 chopped
  
• Pepper powder-2 tbsp
  
• Cumin powder-2 tsp
  
• Turmeric powder-2 tsp
  
• Ginger and Garlic paste-2 1/2tsp
  
• Curry leaves-8 to 10 
  
• Corriander leaves for  garnish
  
• Onion ring for garnish
  
• Salt to taste
  
• Water - 1/2 cup
  
• Oil
  

Method:

1.Heat oil in a pan,when oil is heated add onion,green chilli,tomato and curry leaves fry for few minutes till onion is little brown .

2.Add ginger and garlic paste and fry for few minutes.

3.Then add mutton pieces,add pepper powder,cumin powder,turmeric powder and salt according to the taste,add little water and mix it well, so that all masala are coated nicely.

4.Cover and cook for 8 to 10 minutes,in medium flame till chicken is cooked.

5.Then open the lid,sprinkle little corriander leaves,mix it nicely,cook for another 5 minutes in low flame.

6.Garnish with some corriander leaves.

Carrot Cucumber Raita

Ingredients:

• Curd(yogurt)-2 cups
  
• Salt to taste
  
• Water-2 tbsp
  
• Red chill powder-1/2 tsp
  
• Carrot-1/2 cup shredded
  
• Cucumber-1/2 cup chopped
  
• Corriander leaves -1/2 tsp chopped + garnish
  

Method:

1.Take a bowl add curd and water and stir it well,then add salt mix it well.

2.Add red chilli powder stir it,then add shredded carrot and chopped cucumber mix it well.

3.Add chopped corriander leaves mix it.

4.Garnish with corriander leaves.

Chicken Briyani

Ingredients:

• Chicken-1 lb
  
• Basmati rice-2 cups
  
• Onion-3 sliced
  
• Tomato-3 sliced
  
• Green chilli-4
  
• Ginger and Garlic paste-1 1/2 tbsp
  
• Cinnamon stick-2
  
• cloves-7 pieces
  
• Bay leaves-2
  
• Corriander leaves-1 small bunch
  
• Mint leaves-1 small bunch
  
• Salt to taste
  
• Red chilli powder-1 1/2 tbsp
  
• Turmeric powder-1/2 tbsp
  
• Daniya powder- 1 tbsp
  
• Chicken masala-2 tbsp
  
• Kesari colour-1/2 tsp
  
• Curd- 2 tbsp
  
• Oil-4 tsp
  
• Ghee-4 tsp
  
• Water-2 cup
  
• Coconut milk-1 cup
  

Method:

        Note: Soak rice for 10 minutes.

         Marination: Marinate the chicken with red chilli powder,turmeric powder,daniya powder,salt,ginger and garlic paste,chicken masala and curd mix it well.Marinate for an hour.

1.In a medium flame, heat oil and ghee in a pressure cooker,when both are heated add cinnamon stick,cloves and bay leaves.Fry for few minutes,then add sliced onions and green chilli fry it,then add sliced tomato,stir it well.

2.Add ginger and garlic paste fry it till raw smell goes,then add corriander leaves and mint leaves.

3.Then add the marinated chicken mix it well,cook for 5 minutes,then add basmati rice mix it well.

4.Add water and coconut milk,add kesari colour mix it well,add salt according to taste.

5.Close the pressure cooker in a medium flame,when the steam comes put the weight and simmer for 8 minutes.

6.Chicken briyani is ready serve hot with raita/salna.