Deep Fried Brinjal
Not my fav dish, Just wanna try it and surprise my hubby and he said it taste okay.
INGREDIENTS:-
one brinjal (cut into thin rings)
2 spoons of Chilli Powder
1 tsp of tumeric Powder
1/2 tsp of asestofida powder
salt.
METHOD:-
Mix all the powders with little bit of water, add in the brinjals and mix well and marinate for 30 mins. Lastly deep fry it and its ready to serve.
Indian Style Macaroni
I did this recipe myself, few mths ago my friend was telling me abt the spaghetti she did, i cant remember much but added a few ingredients she told me and add more for an Indian touch.
INGREDIENTS:-
I Pkt of Marconi
4 hot dogs sliced
1/2 cup of minced chicken
1/2 cup of frozen mixed veggies
1/2 cup of button mushrooms (cut into halved)
2 med onions sliced
2 tbsp fried onions
1 spn of ginger & garlic paste
2 tbsp of chilli powder
4 big tomatoes
1 chicken stock cube (optional)
2 cheese (i used the sandwich cheese)
1 spn of chicken masala powder
salt
cooking oil or olive oil.
Method:-
1. Boil the Marconi with water, oil and salt. Once the macaroni is cooked drain away the water, add in the cheese and stir well till it melts and blend together. Put aside.
2. In a wok, add in the oil, once its hot, put in the onions and fry till they are soft. Add in the chicken stock and ginger-garlic paste. stir for 1 min. Add in the minced chicken, hot dog and mushrooms.
3. Grind the tomatoes with fried onions. Pour the tomato juice into the wok. Add in the chili, chicken powder and salt. Stir well and bring to a boil. Do taste it, to check for spiciness else put in more chili powder. Add in abt 1/2 cup or less of water.
4. Put in the macaroni and stir well. Lower the flame and close the wok with the lid. The mixture should absorb well with the Marconi. Once the macaroni sticks to the pan, close the lid and its ready to serve.
Yogurt Chicken Curry
INGREDIENTS:
One small chicken, chopped
2 tbsp yogurt
3-4 tbsp chicken masala powder (deepens how thick you want the gravy to be)
1 tbsp of ginger-garlic paste
1 tbsp chilli powder
1 tsp turmeric powder
one big onion sliced
curry leaves
2 bay leaves
1 cinnamon
few cloves, star anise
1/2 tsp of big & small jeera
2 green chillies
2 tomatoes
3 small potatoes (optional)
Small size of Tamarind
salt to taste
Method:
1. After washing the chicken with salt, marinate it with lil bit of salt, yogurt, masala powder, ginger-garlic paste, tumeric and chilli powder for 30 mins.
2. In a pan, add in some oil and temper the cinnamon, star anise, cloves and jeera. Quickly add in the chillies, curry leaves and bay leaves. Once the curry leaves splatter, add in the onions and stir fry.
3. Once the onions are soft, add in the marinated chicken and fry in pan for few mins. Then add in abt 1/2 cup of water and close the lid. There will be water from the chicken, so watch out how thick you want your gravy to be.
4. When the chicken is half cook, put in the cubed potatoes and tomatoes (i like my tomatoes to be very soft so you can opt to put the tomatoes last min.) In less then half cup of water, crush the tamarind and pour in the juice. Add in more water according to the thickness you like.
5. Chicken curry is ready once the potatoes are cooked.
