Chicken Roast

Ingredients:

Chicken – ½ kg, cubed
Potato - 1 large, cubed
Garlic – 4-5 large cloves
Aniseed – ½ tbsp
Chilly flakes – 2 tbsp
Turmeric powder – ¼ tsp
Vinegar - 1 tbsp
Curry leaves – lots! :D
Coconut oil – 3-4 tbsp
Salt to taste.

Method:

Crush the garlic along with the aniseed. Add this mixture to the chicken and potato pieces, followed by the chilly flakes, turmeric, vinegar, salt and some curry leaves.
Marinate this mixture for half an hour. Then pressure-cook it till 1 whistle. If there is water left in the cooker, leave it open, and cook the mixture until it is dry.
Heat oil in a frying pan and add the sliced onions and the rest of the curry leaves to it. Add the cooked chicken-and-potato mixture to this. Roast on low fire until dry.

Note:

This recipe is same as that of Mutton Roast, except that we have added onions to it. Reason - onions were Rs.70-80 per kilo then but now the price has come down to Rs.20 per kilo. :D

Mutton roast

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Ingredients:

Mutton – ½ kg, cubed

Potato - 1 large, cubed 

Garlic – 4-5 large cloves

Aniseed – ½  tbsp

Chilly flakes – 2 tbsp

Turmeric powder – ¼ tsp

Vinegar - 1 tbsp 

Curry leaves – lots! :D

Coconut oil – 3-4 tbsp

Salt to taste.

Method:

Crush the garlic along with the aniseed. Add this mixture to the mutton and potato pieces, followed by the chilly flakes, turmeric, vinegar, salt and some curry leaves.

Marinate this mixture for half an hour. Then pressure-cook it till 3-4 whistles. If there is water left in the cooker, leave it open, and cook the mixture until it is dry. 

Heat oil in a frying pan and add the rest of the curry leaves to it. Add the cooked mutton-and-potato mixture to this. Roast on low fire until dry.

Egg Roast

Ingredients:
Eggs - boiled and sliced in half
Onions - finely sliced
Tomatoes - boiled and pureed
Green chillies - slit in the middle
Ginger - finely chopped
Potatoes - boiled and sliced in four (optional)
Chilli powder
Turmeric powder
Coriander powder - a little
Garam masala powder - a little
Salt
Sugar
Monosodium glutamate (optional)
Vinegar or Soy sauce (optional)
Oil
Curry leaves
Coriander leaves
Mint leaves

Method:
Heat oil in a frying pan. Add ginger and green chillies. Saute for a few minutes. Add onions and curry leaves and saute well. When the onions turn transparent, reduce the heat and add chilli powder, turmeric powder, coriander powder, garam masala and mix well. Add the vinegar/soy sauce, followed by the tomato puree. Bring the mixture to a boil. Add salt, sugar and monosodium glutamate. When the gravy begins to boil, immerse the eggs and potatoes in it. Cook the gravy for a few more minutes. Turn the eggs once or twice  without letting them break. Take off the fire and garnish with coriander and mint leaves.