Butter Chicken by Chef Maruthi Chinnam

Ingredients

1. Skinless Chicken - 1/2Kg
2. Cooking oil - 3 to 5 Spoons
3. Onions - 2
4. Jeera - 1or2 Pinches
5. Salt - 1or2 spoons
6. Chilly Powder - 1or2 spoons
7. Chicken Masala -1/2 spoon
8. Smashed Tomato - 1/2 tin or 2 tomatoes squeezed
9. Curd - 1/2 Kg
10. Turmeric Powder - 1/2 spoon
11. Kothimeera leaves - 1/4 Katta

Method:

1. Marinate chicken in curd and add turmeric powder and salt (For 1/2 Kg chicken add 1 Teaspoon of salt and appropriate amount of curd) for atleat 45minutes
2. Put kadai on the stove and add 3 tea spoons of oil.
3. cut 2 onions and put it in the oil and mix it till the onions are fried for enough time.
4. add a pinch of jeera and a pinch of turmeric and some coriander powder. Mix it will.
5. squeeze 4 tomatoes and add salt and chilli powder (1/2 table spoon each)
6. Add this tomato mix in the fried onions and mix them well
7. Now add the marinated chicken to this mix
8. Put the stove in medium flame and cook the curry by frequently mixing the curry.
9. After 10minutes of cooking add dhaniya powder.
10. After 5 minutes add some chicken masala.
11. After another 10 minutes add some kothimeera.
12. After 10 minute switch off the stove.
13. Now the curry is ready.

Dondakaya (Ivy guard) Pachadi

Ingredients:

oil - 2tbs
250 Gms - Dondakaya or Ivy guard
5-6 green chillies.
Zeera -1/2 tsp
Garlic - 4-5 leaflets crushed.
Tarmarind - small lemon size.

Ingredients for Seasoning/Bagar.

Oil - 2 tbs
Zeera 1/2 tsp
rai 1/2 tsp
Chana Dal - 1/2 tsp
Urad dal - 1/2 tsp
Garlic - 2 leaflets crushed.
Curry leaves - 4-5 leaves.

METHOD:
1.heat oil in pan add greenchilles and fry it.Remove and keep aside.
2.Add zeera,curry leaves,Donda (Ivy guard) pieces, garlic, tamarind and fry till Donda/Ivy guard gets cooked.
3.Cool and make corse paste of the above fried Donda (Ivy guard) pieces along with the fried green chillies which were lept aside.(Do not make fine paste)

Seasoning Method.
Add oil,zeera,Garlic,Chana dal,urad dal,curry leaves - Add this to our chutney.

Kashmiri Kaju Mutton

Ingredients

250 gms - Mutton
6-7 tbs - Oil
2 - Onions
1 tbs - Ginger garlic paste
2-3 - Green chillies
2-3 - Cardamom
2 inch - Cinnamon
3 - Cloves
1/2 tsp - Turmeric
1/2 cup - Milk
2-3 Tbs - Curd
3 tsp - Kaju powder (makes paste)
2 tsp - Chilly powder
Salt (as per taste)
Coriander leaves - handful

METHOD:

1.Take Pressure cooker,add oil and heat the oil.
2.Cut 2 onions into small pieces and add to it.
3.Once the onions turn golden brown add Ginger garlic paste to it and fry.
4.Now add green chillies,Cardamom,Cinnamon and cloves.Fry it.
5.Add turmeric,milk,curd and fry till oil oozes out.
6.Now add Kaju paste,chilly powder,salt and fry for 10- 15 min. Then add muttun pieces and fry.
7.Now add required water and close the cooker. Cook till the mutton gets cooked.(Keep whistles according to your cooker - just see that mutton is cooked)
8.Remove the cooker lid and check if the mutton is cooked( if not cooked you can again put the cooker lid and cook).
9.Now add Coriander leaves and cook on low flame till the curry thickens and the oils oozes out.
10.Thats it...Garnish with coriander and serve the yummy kashmiri kaju Mutton.

Masoor Kichidi

Ingredients
Rice-1glass
Masoor Dal-Half glass
Elaichi-4
Laung-5
Cinnamom-3-4(1 inch pieces)
Onion - 1 big
Green chilly - 2-3(cut in pieces)
Gingergarlic paste - 1 tbs
Water-2 1/2 glass
Mint leaves-Handfull
Coriander leaves-Handfull
Ghee- 5-6 tbs


Method
1.Soak rice and masoor dal in water and keep aside.
2.Heat ghee in the pan and add Elaichi,Laung and cinnamom.
3.Add onion pieces and green chillies and fry till onions are golden colour.
4.Now add Ginger garlic paste and fry for 2 min.
5.Add mint leaves and Coriander leaves.
6.Atlast add rice which was soaked in dal.
7.Cook the rice.

Note:
This can be prepared even using pressure cooker.
This can also be prepared using Electric cooker.(But 2,3,4 and 5 steps needs to be done on stove and then transfer to rice cooker.)