Posts

Showing posts from October 28, 2008

White Sauce Chicken Gravy

Image
White Sauce Chicken Gravy

Serving Size:4

Ingredients

1lb boneless and skinless chicken breast chopped into cubes
1tsp chillie powder
1tsp garam masala
1tsp curry masala
1/4tsp turmeric powder
2tbsp lemon juice
1/2tsp salt
2 green chillies halved
1cup chopped onions
1tsp mustard seeds
1/2tsp cumin seeds
1 each of cardamom,cinnamon stick,bay leaves and 3 clove

White Sauce Gravy
1tbsp sesame seeds
1tbsp cashew nuts
2tbsp peanuts
2tbsp cocomut powder
2tbsp curd
1/4 cup milk
1tsp fennel seeds
1tsp ural daal
1/4 cup onions chopped
6 crushed garlic
a small piece ginger
1tsp fennel seeds
salt and pepper to taste

Preparation Methods:
Coat a fry pan with 2tbsp of oil and roast all the white sauce gravy til the onion become translucent. Let the mixture cool and grind it to a smooth paste. Keep aside.

Marinate the chicken with the spice powder and bake it at 350°c for 20 minutes.

In a frying pan add 2tbsp oil, add the mustard seeds. Once cracked add all the remaining ingredient and saute well. Then pour the white sauce mixture…

Spicy Eggplant in White Sauce

Image
Spicy Eggplant in White Sauce

Serving Size:4

Ingredients

1 lb eggplant diced
1tsp chillie powder
1tsp garam masala
1tsp curry masala
1/4tsp turmeric powder
2tbsp lemon juice
1/2tsp salt1cup chopped onions
1tsp mustard seeds
1/2tsp cumin seeds

White Sauce Gravy
1tbsp sesame seeds
1tbsp cashew nuts
2tbsp peanuts
2tbsp coconut powder
2tbsp curd
1tsp poppy seeds
1/4 cup milk
1tsp fennel seeds
1tsp ural daal
1/4 cup onions chopped
6 crushed garlic
a small piece ginger
1tsp fennel seeds
salt and pepper to taste

Preparation Methods:
Coat a fry pan with 2tbsp of oil and roast all the white sauce gravy til the onion become translucent. Let the mixture cool and grind it to a smooth paste. Keep aside.

In a frying pan add 2tbsp oil, add the mustard seeds. Once cracked add all the remaining ingredient and saute well. Then pour the white sauce mixture and it saute in the oil for 10 minutes. Finally add the baked eggplant cube and let them simmer in the mixture for 10 minutes.Remove from flame and garnish with chopped coriander…

Beetroot chutney

Image
Beetroot Chutney
Serving Size:4

Ingredients

1 cup of shredded beetroot
3tbsp of tamarind pulp
5 dried chilles
1 onion chopped
1 garlic minced finely
2 green chillies chopped
4 curry leaves
1tsp of mustard seed
1tsp of ural daal
pinch of hing powder
Salt to taste

Preparation Method:
Coat a fry pan with 2tbsp of oil. add curry leaves,garlic, chillies dried chillies and onions.Then add the tamarind juice and cook til the beetroots are tender. Let the mixture be cooled and grind to a smooth paste.

In the same frying pan pour 3tbsp of oil, once hot at mustard,curry leaves,2dried chillies and ural daal with a pinch of hing powder..fry and pour over the chutney.