Dahi chicken roast

This recipe was initially cooked as an afterthought after having a proper chicken curry ready, but ended up to be the primary dish while eating. It was absolutely lip-smacking.

Getting ready :

Chicken leg pieces - 200 gms
Cardamom, Cinnamon and Cloves - 3 pieces each
Oil - 6 tbsps
Onions - 3
Ginger-garlic paste - 1 tbsp
Curry powder - 1 tbsp
Chilli powder - 1 tsp
Turmeric powder - 2 tsps
Cornflour - 1/2 tsp
Curd - 1/2 cup
Fresh cream - 2 tbsps
Coriander leaves for garnish

Salt to taste

Lighting the stove :

Wash 200 gms of chicken drumsticks or any normal medium sized pieces and mix with salt and turmeric powder 
Heat oil in a pan and fry lightly for 5-10 mins and remove from pan.
In the same pan, add some more oil and throw in some Cardamom, Cinnamon and Cloves. Add sliced onions and fry for 5 mins and then add ginger-garlic paste and fry 2 mins more.
Add the chicken pieces and cover and cook till chicken is almost soft. 
Then, mix the curry powder, chilli powder, turmeric powder and cornflour in curd and mix well. Pour it into the pan while keeping the flame low.
Cook for 5 mins covered and then add fresh cream. Add coriander leaves and serve hot.

It is definite worth serving the guests in a party or any special occasion. Just don't make it a gravy dish. It tastes best when it is mostly dry.

Source : My experiments

Chhena Sabzi

Chhena, or curdled milk is something each one of us has seen in the kitchen, when the milk has not boiled properly, or curdles due to some other reasons. Usually, it is considered as spoilt milk, but, it is very healthy and proteinaceous like paneer. This recipe uses up that curdled milk into yummy lip-smacking curry. You will love the taste, especially when the chhena ball melts in your mouth and leave you craving for more. It can be made into many curries, but I will first post the basic, healthy version of it. I learnt it first from my school friend. Rosy! A BIG SHOUTOUT to you, THANKS A TON for this recipe. The entire credit of this recipe goes to you.

Ingredients:

Chhena/Curdled milk - 2 cups ( For 2-3 people)
Maida- 3 tsp
Baking powder- Half tsp
Potato- 1 medium
Onion- 2 medium
Ginger-garlic paste- Half tsp
Tomato - 1 medium or 2 small
Refined oil- For deep frying 
Mustard or refined oil- 2 tbsp (For cooking)
Curry powder- 1 tsp
Chilli powder- Half tsp
Turmeric powder- Half tsp
water- 1 cup

Lighting the stove:

Take about 2 cups of chhena and let all the water drain out of it.

Now, add around 3 tsps of maida and half tsp of baking powder to it and mix well.

Make small balls from it and deep fry them. If the balls break in oil, it means it needs a little more maida. Take them out when they are golden and slightly brown.

Also fry a few potatoes and keep them with the chhena balls.

Now, heat oil in a kardhai and fry thinly sliced onions for 1-2 mins.

Add ginger-garlic paste and fry till onions are golden brown.

Add curry powder, turmeric powder, and chilli powder and mix well.

Add the chopped tomatoes and 2 tbsps of water and cook till tomatoes turn mushy.

Fry for 1-2 mins more and add the fried chhena balls and potatoes.

Mix well and fry for 1 min. Then, pour 1 cup of water.

Cook covered for 1-2 min and sprinkle coriander leaves.

Serve hot with rice, phulka, paratha or zeera rice.


Sorry guys, I don't have all the photos with me now. I promise to update them soon.