Quick Chicken Curry

Ingredients:

Chicken -1Kg (medium sized)

Big Onions -  4 (sliced)

Coriander Powder - 2tbsps

Chilli Powder - 1tbsp

Garam Masala - 1tsp

Pepper Powder - 1tsp

Turmeric Powder - 1tsp

Chicken Masala Powder - 1tbsp

Ginger Paste - 1tbsp

Garlic Paste - 1 tbsp

Tomato - 3

Green Chillies - 3 

Coconu Oil / Refined Oil - 2 tbsp

Garnish:

Coriander leaves chopped

Preparation:

1. Take a big bowl. Add sliced onions, coriander powder, chilli powder,garam masala,pepper powder,turmeric powder,chicken powder,oil,ginger and garlic paste, salt and mix well.

2. Add the chicken pieces to the above mix . Keep aside for 15 to 20 mins.

3. Heat a thick bottomed pan.

4. Add the marinated chicken, sliced green chillies and chopped coriander leaves.

5. Add 1/4 cup water.

6. Add tomatoes.

7. Cook on slow flame.

Serve hot with white rice.

Glazed Crispy Potatoes (Version 2)

Ingredients:

• 3 potatoes, peeled and cut into fingers like for french fries
• 2 crushed garlic cloves
• 1 tsp red chilli powder
• 2 tsps tomato sauce
• salt to taste
• 1 1/2 tbsps oil

For sauce:

• 1 tbsp tomato sauce
• 1 tsp red chilli sauce
• 2 tsps vinegar
• 2 crushed garlic cloves
• 1 1/2 tbsps honey
• 1 tsp chopped coriander leaves (optional) or spring onion greens
• 1/2 tbsp oil

Method:

1 Combine potato fingers, oil, red chilli powder, tomato sauce, crushed garlic and salt and place in a ziplock bag and shake well. 

2. Remove the potatoes from the ziplock bag.

3. Grease a baking tray and spread the potato fingers on the tray and bake at 200 degrees C for 35-40 mins.

4 You need to turn the potato fingers once during the baking process or you can deep fry the potato fingers to a golden brown shade. If deep frying add a tbsp of cornflour instead of oil to the potatoes and then deep fry. Remove onto absorbent paper and keep aside.

5. Heat a heavy bottomed vessel, add oil, add the crushed garlic and saute on high flame for few secs. 

6. Add the red chilli paste, tomato sauce and vinegar and combine. 

7. Add the baked potatoes and toss for a mt on medium-high flame. 

8. Add the honey and toss the contents till well combined. Turn off heat. 

9. Adjust salt if required.
10.Sprinkle toasted sesame seeds and garnish with spring onion greens or coriander leaves and combine. 

Serve warm as a starter/appetizer.

Glazed Crispy Potatoes (Version 1)

Ingredients:

Potatoes - 5-6 medium sized (cut into strips of about 1/3 to 1/2 inch thickness and width).

Garlic Paste - 1tsp

Red Chilli Paste - 2 tsp

Cornflour - 5tbsp

Salt to taste

Oil - to deep dry potatoes

Garlic - 5-6 pods chopped

Red Chilli flakes - 1tbsp

Vinegar - 2tsp

Honey - 2tbsp

Sugar - 1/2 tsp

Garnish:

Fresh coriander leaves - 1 sprig

Spring Onions - chopped

Preparation:

1.In a bowl make a batter by adding garlic paste,red chilli paste, half of red chilli sauce, cornflour and salt. Mix well.

2. Heat oil in a wok .

3. Dip the potatoes in the batter and deep fry in hot oil. Drain and place on an absorbent paper.Set aside.

Sauce preparation:

1. Heat one tablespoon oil in a wok and add garlic. Sauté for a minute. 

2. Add red chilli flakes, remaining red chilli sauce and vinegar. Stir. 

3. Add honey, sugar and salt. Stir and cook till well blended.

4. Toss in fried potato fingers and mix well. 

5. Transfer into a serving dish and serve hot garnished with coriander leaves and spring onions.

Tender Coconut Pudding

Ingredients:

China grass – 10 gms 

Water – 1 cup
Tender coconut water -1 cup
Condensed milk – 1 tin 
Milk – 2 tins (I used the same condensed milk tin)
Sugar – 1/2 cup (Use more or less according to your taste)

Thin scrapings of tender coconut – 1 cup 

Cherries for garnishing.

Preparation:
1. Soak China grass in 1 cup water and dissolve over low flame. (Use condensed milk tin for measuring the quantity of water)
2. Remove from heat and add tender coconut water.Keep it aside.
3. Take another pan, dissolve the sugar in milk and condensed milk over low heat, stirring continuously.
4.When the sugar has completely dissolved, add the melted China grass and tender coconut mixture, mix well and remove from heat. Do not boil it.
5. Strain into a flat glass dish.
6. Mix the tender coconut scrapings into the pudding ,allow it to cool to room temperature and then refrigerate.
7. Decorate with cherries .