Chicken Curry

This is one of my Hubby's Favourites.
Here goes my recipe:

Ingredients:

For Marination
1.Chicken- 1kg(I mostly get the leg pieces)
2.To be made into a paste-Ginger, garlic green chillies(2) & some coriander leaves(10-12 pods of garlic & same quantity of ginger)
3.Curd-4-5 tbs
4.Red chilli powder-2-3 tbs
5.Salt to taste
6.Haldi-1/2 tbs
7.coriander powder-2-3 tbs
8.Garam Masala-1 bs
9.pepper powder-1 tbs
10.Oil- 2-3 tbs

Other ingredients for gravy
1.Onions-4 to 5 big ones(finely sliced)
2.Tomatoes-1 big(finely chopped)
3.Potatoes-2 (diced into medium pieces)
4.oil-5-6 tbs
5.ginger-1/2 inch piece(finely chopped)
6.green chillies slit-2 nos
7.coriander leaves for garnish
8.salt to taste
9.red chilli powder -1 tbs
10.garam masala-1/2 tbs
11.chicken masala-optional
12.Bay leaves- 2 nos
13.cloves & cinnamon-2 nos
14.coconut milk-1/2 cup
15.water-2 cups
16.Coconut pieces -cut into thin slices

Procedure:

Firstly clean the chicken pieces very well & remove extra carilage & skin.Make cuts on the pieces & marinade with the ingredients mentioned for marination.Mix it well & refrigerate for a least 4 hrs.

Take a large heavy bottomed vessel(I usually use the Pressure cooker Bottom) & heat 5-6 tbs oil. Lightly fry the cut potato pieces & keep aside.After that lightly roast tthe marinated chicken pieces in the remaining oil & keep aside.If need be add some more oil. Once done, add the bay leaves,cinnamon & cloves.Add the sliced onions,chopped ginger & green chillies as well. Saute this until the onion turns a little brown.Then add the chopped tomatoes & all the masalas & salt. Once the mixture becomes pulpy,add the lightly fried potao & chicken pieces. Stir them for a few minutes & then add water. Keep the vessel covered & let the chicken cook in medium flame until soft. Check on the water & ensure that the gravy is not very watery.Check if the salt & masalas are also fine,else add as required. Once the chicken is cooked,add the coconut milk taking care that the gravy is thickish.

Switch of the flame once the gravy starts boiling. Finally garnish with chopped coriander leaves & slightly fried coconut pieces. Hope you enjoy this recipe.:)

Paneer Stir Fry

This Dish just came by fluke & turned out to be quite nice.My husband had started dieting a few months back & I had to pack lunch for him everyday. It was getting quite repetitive,so I started thinking of introducing a change once in a while,as also keep it healthy. Though Paneer is high in calories, I thought once in a while its fine & also by using minimal oil & stuffing it iin Sukha(oil free) Chappatis.
Here goes my recipe:

Ingredients!

1.Paneer-200g(cut into long strips)
2.Onions- 1 big(sliced finely)
3.Carrot-1 big(finely Juliened)
4.capsicum-1 med(finely Juliened)
5.Jeera-1/2 tbs
6.Ajwain-1/2 tbs
7.mustard-1/2 tbs
7.Oil-2-3 tbs
8.Black Jeera-1/2 tbs
9.Salt to taste
10.Red chilli powder -to taste
11.Haldi-a pinch
12.Garam masala- a pinch

Procedure:

Take oil in a Kadai or a  hard bottomed vessel. Once the oil ges hot,add the mustard,jeera,ajwain & black jeera to it.Once they start sputtering,add the sliced oninons & saue them until they start changing their colour. Then add the other vegetables ie carrots & capsicum & saute these for some time until they are a little crisp. Finally add the cut paneer. Then add salt,red chilli powder,haldi & garam masala. Mix all these slowly ensuring the paneer pieces dont break.Keep them covered for 5 mins & keep stirring in between. Then switch off the flame & keep it covered for another 10 mins. When you are ready to serve add some chopped coriander leaves for garnish. You can place this inside a Roti & roll it up & eat.Its a good option for takeouts for picnics,lunch etc.
Hope you guys enjoy it when you make it.:)