Simple Chilli Chicken Fry

Being a good food lover i can say that as and when i started eating chicken i have become a great fan for it. So i started gathering different kinds of recipes from my friends and tried different varieties too. But this chicken fry is one of the best and easiest recipe that i have ever made.

After having this dish in one of my friends place me and my hubby were excited. Its just because not only for the taste but the time it took to prepare the dish. Its been ready within mins and with very little amount of ingredients and that too with greatttt taste of course.... So i could not wait to know the secret recipe from my friend Sridevi that day itself. And the next coming weekend only i have tried it at home and it is a big hit and here is the secret recipe how it goes......

Ingredients:

Chicken - 2lb
Garlic - 20 to 25 pods, finely chopped
Soya Sauce - For marination of chicken (it must cover all the chicken pieces)
Green Chillis - 10, finely chopped
Onions - 1/2 medium size, finely chopped
Curry Leaves - 10
Little salt (Sometimes it is not needed too)

Procedure:

• Clean the chicken thoroughly and make it into small pieces( With bones or without bones is fine).
• Now marinate it with Soya sauce till the chicken pieces are almost dipped into the sauce. 
• Keep it aside for min of half an hour(the more it is marinated the more will be the taste).
• Heat oil in a cooking vessel and add the chopped garlic, green chillis, curry leaves and fry for 2 mins and now add the marinated chicken and keep the lid.
• Do not add any water to it because there will so much of water coming of it.
• By the time all the water gets dry the chicken will be fully cooked. Adjust the salt if needed.(mostly we wont need any salt to be added as there will be enough in the soya sauce )
• Before ten mins when we feel the chicken is getting ready add the onions and let it cook for 10 more mins. 
• Serve it with hot rice and rasam.

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Egg Nuvvula Podi Curry

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Ingredients:

Eggs : 4 (boiled)
Onions - 1, finely chopped
Oil - 2tbsp
Popu (Tadka)- 1tsp
Green Chillis - 2
Red Chilli Powder - 1tsp
Dhaniya  Powder - 1tsp
Sesame Powder/Nuvvula Podi - 4tsp
Pachi Kobbari, Coconut powder(grated)- 2tbsp
Ginger Garlic Paste(GGP) - 1tsp
Coriander - for garnishing
Curry leaves - 5 chopped finely
Salt to taste

Procedure:

• Cut the boiled eggs into pieces (bite size pieces) and keep aside.
• Now heat oil in the cooking pan, add the popu and curry leaves and fry for 2 mins.
• Add onions and green chillis, salt and fry till translucent. 
• Add GGP, dhaniya powder, grated coconut and fry for 2mins till the raw smell goes.
• Now add the nuvvula podi and add little water for the gravy and cook all these ingredients for 3mins.
• When oil is started oozing out add the cut egg pieces and mix it slowly with the gravy till it is coated thoroughly to the eggs. 
• Close the lid and cook it for 2 mins and finish it off with coriander garnishing and serve with roti's or rice.

Chana Mutton Curry

Ingredients:

Mutton - 2lb
Onions -1 (big)
Green Chillis - 3
Tomatoes - 2
Chana Dal - 1cup
Chilli Powder - 1tsp
Turmeric - 1/2tsp
GGP(Ginger Garlic paste)-1tsp
Oil - 3tsp
Salt to taste
Coriander for garnishing

For Masala Paste:

Onion-1
Cloves -3
Cinnamon Stick - 1inch
Ginger - small piece
Garlic - 3pods
Jeera - 1tsp
Red Chillis - 3

Procedure:

• Soak chana dal for 2 hours and pressure cook it for 3whistles and keep it aside.
• Cut the mutton into small pieces and clean it once with water thoroughly and marinate it with chilli powder,turmeric,salt and GGP for minimum of half an hour
• Make a masala paste from the items listed above and keep it aside.
• Heat a pressure cooker, add oil, green chillis, chopped onions and fry till the onions are little translucent. 
• Now add the masala paste and fry till the raw smell of the onions goes away.
• Add the tomatoes fry for 2mins and add the marinated mutton into it.
• Let the mutton cook for at least 5- 10 mins till its water comes out it.
• Now add the cooked chana dal, 1/2cup of water and adjust the flavor with salt and pressure cook it for 15-20mins depending on the tenderness you would like to serve.
• (Generally we like it very soft and not to be that watery so i prefer to cook it for minimum of 5-6 whistles)
• Garnish it with coriander of it is ready. If needed, you can add some water and cook for few mins.

Hint: Do not clean mutton with water too much which may reduce the taste and flavor of it. 

Pressure cook it more, for more tender mutton curry.

Raagi Roti with Gobi Tofu Kurma

Raagi Roti : 

Ingredients:

Raagi Flour: 1cup

Goduma Pindi/Wheat Flour: 1/2 cup

Salt to taste

Oil: 1tsp

Procedure:

1. Add all the ingredients together except oil and make it a soft dough that are good enough to make roti's. 
2. Now make small lemon size balls and roll it as roti's.
3. Heat the tawa and add little oil and fry the roti's on both sides and serve with curry.

Gobi Tofu Kurma

Ingredients:

Gobi : 1 (cut into florets,medium size)

Tofu (preferably firm) : 1/2 lb, cut into cubes

Onions: 1/2 slice

Tomato: 1 medium size

Green chillis: 2

Curd : 1cup

Oil : 2tsp

Chilli Powder: 1tsp

Turmeric: pinch

Mustard seeds: 1/2 tsp

Jeera - 1tsp

Dhaniya Jeera powder: 1tsp

Curry leaves: 10

Coriander for garnishing

GGP(ginger garlic paste) : 1tsp

Salt to taste

Procedure:

1. Clean gobi and soak it in salt water for 15 mins. 
2. Now heat a pan, add oil, mustard seeds, jeera saute for 2mins and now add the onions,green chillis,GGP and saute for 3 mins.
3. Now add tomatoes,gobi, turmeric, chilli powder, turmeric and keep the lid on it and let it cook.
4. Meanwhile in a separate pan in little butter or oil fry the tofu cubes to light brown colour and keep aside.
5. Now when the gobi is soft add the fried tofu cubes, dhaniya jeera powder, salt and mix well. 
6. Add little water and let them cook for 2 mins. 
7. Finish it off with curd and garnish it with coriander.