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

Baked pasta

This is another of my brother's creations. Needless to say, I do not know the exact recipe.

He boiled the pasta and strained it. He also made a sauce out of vegetables (onions, tomatoes, capsicums, carrots, spring onions etc. etc.), eggs and pieces of chicken sausage. He layered the pasta and the sauce in a vessel, covered the mixture with cheese and baked it.

When it came out of the oven, it looked like this:

When it was served, it looked like this:

And, of course, it was delicious!

A long hiatus and wonderful pizza!

It has been long since we have posted here - certainly not because we did not cook anything but because me (the daughter) was caught up in a lot of other things and was so lazy that I did not record anything. :D
Today, my brother baked pizza - base and toppings - the whole lot. So I thought what better way to restart and try to maintain this blog.
Our sincere gratitude to all our visitors and followers. Hope to post more frequently.

Vegetable-mushroom-chicken pizza courtesy my brother:

The topping - onions, tomatoes, mushrooms, chicken pieces, green chillies, capsicum, two types of cheese, spring onions, coriander and mint leaves...yum!

Indescribably delicious end result!

Chicken curry

Ingredients:
Chicken – 1 kg, cleaned and cut into pieces
Onions – 3 medium, sliced
Potatoes – 3 medium, cut into pieces
Tomatoes – 3 medium, chopped
Green chillies – 5/6, slit
Ginger – 1 large piece, chopped
Chilli powder – 1 tbsp
Coriander powder – 3 tbsp
Turmeric powder – 1 tsp
Garam masala powder – 1 tsp
Salt to taste
Oil – 2 tbsp
Water – 2 small cups
Curry leaves
Coriander leaves
Sugar – 1 tsp (optional)
Monosodium glutamate – ½ tsp (optional)

Method:
Heat oil in a pressure cooker. Sauté the ginger, green chillies and curry leaves for some time. Add the onions and sauté until transparent.
Add turmeric powder, chilli powder, coriander powder and garam masala powder and sauté well. Add tomatoes and sauté for 5 minutes. Then add potatoes and sauté them also for 5 minutes. Now add the chicken pieces, followed by salt, sugar and monosodium glutamate, and mix well.
Pour water, mix well and close the cooker. Place the weight. Cook for two/three whistles so that the potatoes are well done. Take off the stove.
Open the cooker and garnish with curry leaves and coriander leaves.



Postscript:
You can add a little coconut milk when you serve the curry. It adds to the flavor and reduces the spiciness.

Momos (Dumplings)

Ingredients:
For filling
Vegetables (My brother used cabbages, carrots, onions, ginger, green chillies)
Chicken (optional)
Cheese
Paneer
For dough
Butter
Salt
Maida
For chutney/sauce
Chilli powder
Red chilli flakes
Vinegar

Method:
Cut all vegetables, cheese and paneer into tiny pieces. Braise the chicken without oil and shred it.
Mix all these together using your hands (If you don't like raw vegetables, you can saute them).
Make dough using maida, salt and butter. Ensure that it is a bit looser than the dough for pooris.
Take small rounds of dough and roll them into flat, circular pieces. Place a little of the filling mixture and close it using the dough piece. This can be done either as a round pocket or as a half moon shape or crescent. We did a round pocket version.

Cook the momos in a steamer (we inaugurated the steamer given to us by my friend).

Serve with red chilli chutney/sauce (made by mixing vinegar, red chilli powder and chilli flakes).

You can also deep fry the momos.