Ginger Chicken Curry

Ingredients:

Chicken - 2 pounds with skin
Ghee or Oil -
Onions - 1 finely chopped
Curd- 1 1/2cup (beat it)
Ginger - 2inch piece, chopped into slices

For powder:
Dhaniya - 2tsp
Shahi Jeera - 1tsp
Jeera- 1tsp
Badam - 10
Elaichi
Cloves
Cinnamon Stick - 1big
Red Chillis - 10
Rock Salt - as per taste

Procedure:

• Dry roast all the powder ingredients and let it cool.
• Once cool make a powder and add it to the chicken, mix well and marinate it for 3-4 hrs preferably.
• Now heat ghee/oil in the pan and add onions and fry for 4-5 mins golden brown.
• Now add the marinated chicken into it and mix well.
• Once all the masala is coated to the chicken pieces add the curd and mix well.
• Keep the lid and cook it for 5mins and remove the lid. Water comes out from it and let it evaporate  without lid. 
• 
  
• 
• Add sliced ginger on top and once a thick gravy is formed switch off the flame.
• Serve it with chapati or rice.

Tips:

1. This curry goes well only chicken with skin.
2. For added taste make this curry with ghee/butter.
3. You can substitute badam with cashews. 
4. No chilli powder should be added. The masala powder made give the spiciness to the curry. 

Gutti Vankaya Curry with Gasagasalu/Poppy Seeds

Guthi Vankai with Gasagasa paste

Ingredients:

Black Vankayalu/Brinjal - 8 small size preferably - make slits + shape and keep them in water
Poppy seeds/ Gasagasalu - 3tbsp
Groundnut - 12
Oil - 2tbsp
Onion - 1 small
Mustard seeds - 1tsp
Jeera- 1tsp
Tamarind - small lemon size juice squeezed
Bellam - small piece for taste, (optional)
Chilli powder - 2tsp
Turmeric - pinch
Dhaniya powder - 1tsp
Jeera Powder - 1tsp
GGP/Ginger GArlic Paste - 2tsp
Salt to taste

For Gasagasa Paste:

• Dry roast poppy seeds and ground nuts in a pan separately
• Firstly add poppy seeds in a blender and make it a powder and then add the groundnut into it and make it a fine paste, keep aside.

Procedure:

• Heat oil in a pan and drop the slit whole brinjal and fry them on all sides till they turn the color to brown/black and keep aside.
• In the same pan add the remaining oil, add mustard seeds, jeera, and onions, fry for a few mins and then add GGP, chilli powder, turmeric, dhaniya, jeera powder, and fry for 3 mins.
• Take tamarind juice in two cups of water and add to the above mix. When it is starting to boil add the gasagasa paste and mix well for 4-5 mins.
• Adjust the salt and chilli powder as per taste. Drop the fried brinjal/vankayalu into it and keep the lid.
• Cook it for around 25-30mins till the gravy turns into thick gravy or as per consistency needed. 
• Serve it with rice or chapatis.

Egg Flip

This is again one more healthy and simple recipe which is kids friendly and where we can eat a raw egg without that bad smell. This is a very good recipe for protein deficient kids. Protein deficient kids generally does not show any interest in games or getting tired very fast, their skin is very thin and wrinkles/folds come when we hold them etc. These are some of the major symptoms of children deficient in protein. Here the simple egg flip recipe goes:

Ingredients:
Egg - 1
Milk - 1cup
Vanilla essence - 1tsp
Nut meg powder - pinch for flavor
Sugar - 1 to 2 tsp

Procedure:

• Whisk one egg in a bowl thoroughly with a whisker/shaker/blender. 
• To this add milk, vanilla essence, nutmeg powder, sugar and mix well with a whisker/shaker/blender.
• Now serve this energy drink cold.

Tips/ Health benefits:
As there is a raw egg present in the recipe this is not advisable for pregnant women, kids under 3yrs, or elderly people.
Do not let them know that there is raw egg present in this drink and they will love it.
School going children can have this drink at least once or twice in a week and you will definitely see a big marked difference in their resistance, energy, bone and muscle strength etc.

Simply Pan Cakes

Ingredients:

Maida/All Purpose Flour- 1cup
Baking Powder - 1tsp
Baking Soda - pinch
Milk - 3/4cup
Sugar- 2tbsp
Salt - pinch for taste
Egg - 1
Butter - 2tbsp (optional) can be replaced with oil.

Procedure:

• Mix flour, baking powder, baking soda, salt, sugar with a whisk and keep aside.
• In another bowl add milk along with butter/oil and mix gently with a whisk and add the egg and mix it for 2mins. 
• Now add the flour mix into the milk mixture slowly and mix it with the whisk and make sure there are no lumps and keep it aside for 10-15mins.
• Heat the skillet/dosa pan on medium heat.
• Grease it with butter and add one full laddle of the batter in the middle of the pan.(a perfect batter will get some small bubbles on top of the pan cake when poured on the pan.) We can add more than one if we have a big pan and want to make small pan cakes as shown in picture.

• When the bubbles on it popped, gently flip them onto another side and cook it, serve. 
• Repeat the process with the remaining batter and serve them hot with honey or maple syrup.

Note:

1. Make sure that the pan is not too hot as it may burn the edges of the pan cake and loose its fluffyness.
2. You can use just the baking soda and 1tsp vinegar inspite of egg if you are a vegan and want to avoid egg.
3. After flipping if you cover it with a lid and cook, makes more softer and fluffy pan cakes.