Boneless Chicken in Coconut Milk

Boneless Chicken in Coconut Milk;
Pallavi Ghorpade -
recipe for 2 -
3 boneless chicken in coconut milk-
1/4 kg fresh boneless chicken.
marinate chicken 2 hours
with red chilli tikkhi wali powder
haldi
dhaniya powder
garam masla pwdr pinch
100 gm fresh curd
ginger garlic paste.
salt.
chop fine 2-3 medium onions
boil medium 2 tomotoes.

make onion paste

make tomato puree:
remove tomato skin after they are boiled
add coriander leaves liitle 1/4 inch ginger 2 garlic little sugar and blend it to puree..

making :
take kadai
Heat 2 tablespoon oil, add 4-5 pepper 2 cloves very small piece of cinnamon little masala elachi and jeera 1 spoon
then add onion paste stir little brown; add little ginger garlic paste 1/2 spoon1/2 min stir fry; then add tomato puree
and let simmer till oil separates stirring.
add little chilli powder and stir fry ..1/2 min
keep this masala ready.
take out marinated chicken stir fry on little high flame in little butter optional...till oil start separating;
add masala of onion tomato to chicken.
Let it cook on medium flame till chicken little  tender ....add coconut milk 1 medium glass....+ as per required gravy  consistency. Add garam masala 1/2 sppoon and bring to boil. keep the consistency of gravy little thick...
garnish with corainder leaves.
You  can add more  red chilli powder n garam masala powder as you require while adding coconut milk.
.....eat hot with garam garam basmati rice / roti / bhakri  or bakery  bread

Pepper chicken with gravy

Pepper chicken with gravy
- Bindu Mohanan
for four people.
wash and clean the chicken..drain the water. now add curd, garlic n ginger paste, little chilli pwd, haldi pwd, about 2 to three table spoons of corriander and jeera pwd, pepper pwd 2 tps, chicken masala and salt and mix them.all well and keep.it for marination for 2 hr.
now take a vessel add two tsp of oil or ghee
add all the khada masala i.e tej patta, cinnamon sticks, lawang, cardamom big and small and saute it . add tomatoes.and saute it.  now add the marinated chicken..add corriander leaves and let it boil until tender..the chicken will release the water so.do.not add additional water to.it.u can also use the cooker and only one whistle. if u find it spicy off the gas and add coconut milk to.it..yummy😋😋😋😋😋

Methi Chicken Quick

Methi Chicken Quick
- Sheba John
Just sliced onions a little more quantity than usual...sauted it in oil till brown, added  sliced green chillies (I don't like too spicy so took only two) with a tsp or two of ginger n garlic pastes..
Then added a three quarter bunch of methi leaves (fresh) and chicken into the pan...cook for a while ...then add tomatoes chopped, chilli pd, a wee bit garam  masala pd, salt and cook well...add water, cover after a few minutes on low flame continue cooking till gravy thick and coats the chicken pieces....Finito. Easy peasy.....
Tho cleaning the methi leaves is a pain n time consuming process 😬

Egg curry (Andyache kalvan) Variant 2

Andyache kalvan
- Vihang Chavan
Ingredients
Eggs -3 eggs
malvani masala - 2 tbsp
garam masala - 1 tsp
Turmeric powder - 1/2 tsp
ginger garlic paste - 1 tsp
Finely chopped onion -1
smashed garlic - 1tbsp
hing - 1 tsp
water - 2 cups
tamarind pulp - 1tbsp
Oil - 3 tbsp
Salt to taste
Dry roast and grind
Onion - 1 (sliced)
Dry grated coconut - 4 tbsp
Method:
1. Heat 1 tsp oil in a pan. Add sliced onion and fry till golden brown color. Dry roast coconut till slight brown color . cool and grind to fine paste with little water to make  onion coconut wet grind
2. Heat remaining oil in low flame, add hing , smashed garlic,turmeric,1  tbsp malvani masala .Add chopped onion and saute till  pink and add ginger garlic paste and fry.
3. Add  onion coconut wet grind, remaining  malvani masala ,salt and saute till oil begins to separate from the masala and add some water, salt, tamarind pulp.
Take the eggs and crack each one directly into the gravy. Each one should be dropped slowly into the gravy to try and keep it as intact as possible. Each egg should be placed away from the previous one so they don't touch each other.  Cover with lid allowing these broken eggs to cook for 5 minutes till it starts boiling.
After 5 minutes remove lid and let the curry boil for another 3 minutes  according to the ghatpana you need and serve with chapatti, pav or rice.
It can be prepared without tamarind pulp too. Tamarind makes it more tangier.

Drumstick sabji

Drumstick sabji
- Bindu Mohanan
Drumstick medium. Size about 500 cut into medium. Pieces.  Onion three big ones and tomotoes 2 big ones .  ginger garlic green chili paste and salt to taste  and regular masalas.

Grind the onions into a rough paste and add in the hot oil with kadipatta.  Sauté the onions till brown now add the tomato puree and  ginger garlic and green chilli paste and sauté it.  Now add 1 tsp haldi pwd 1 tsp mirchi pwd and 2 tsp of corriander pwd and 1 tsp of garam masala pwd and saute it .   now add 1 galss of water and ket it boil and. Add salt and the drumsticks into it.  Close and cook for 30. Mins.  Check thw drumstick if cooked add corriander leaves and serve. 😋😋😋😋😋

Crab curry thalaserry style

Crab curry thalaserry style
- Bindu Mohanan
Small size crabs wash and cut and wash nicely and set it aside
Three orions .  two tomatoes.  Ginger lasoon paste.

In a vok pour two tsp oil and cut one onion into thin slices and fry till transuslent.  Two onions two tomatoes make a paste .  when the onion are light brown pour in the onion tomato paste and add in the ginger garlic paste and mix it well.  Add red chilli pwd.  1tsp haldi pwd 1 tsp dhaniya pwd 2 tsp and chiken masala 1 tsp and mix well .  add salt to taste.  Now add the crabs and let it boil until they are cooked.   Whwn cooked add some. Pepper pwd and mix well.  Garnish it with corriander leaves and kadipatta and serve yummy😋😋😋😋

Malai kofta

Malai kofta - Sangita Kalarickal

Pix: Sangita Kalarickal and Vaishali Joshi

Paneer crumbled very fine
Potatoes,  boiled and mashed
One slice bread soaked in milk.
Cashews
Golden raisins
Ginger paste
Garlic paste
Coriander powder
Cumin powder
Turmeric powder
Chilli powder
Salt
Tomato puree/chopped
Onion
Garlic
Ginger paste
Garlic paste
Green chilli paste
Red chilli powder (to taste, depending on the amount of heat you want)
Turmeric powder
Bay leaf
Whole garam masala
Garam masala powder
Kasuri methi
Coriander leaves
Cream
Koftas:
Add crumbled paneer to the mashed potatoes. It's easier and tastier, if you use freshly made paneer at home. Mash the soaked bread into a paste and add to the mixture. Add the masalas, both wet and dry powders. Knead the dough until you can make becomes one big ball. If it's too wet, add more potatoes. Make little balls with the dough, and stuff cashew and raisins in each.
Take a pan, add oil and fry the koftas on medium heat until golden on the outside. Since this is shallow frying, you'll have to keep turning the koftas to keep the shape as well as to get it golden.
Gravy
After the koftas are done, adjust the oil for making gravy. Add bay leaf and whole garam masala. Fry for a few moments until aromatic. Then add the chopped onions to the pan. Add the wet masalas. Fry well, add the tomatoes and the dry masalas. Cook until tomatoes are done and the oil separates. Now remove the bay leaf and blend the gravy. Better to use an immersion/hand blender. Add kasuri methi. Turn off heat and add cream and toss in chopped coriander leaves.
Serve kofta covered in gravy, with rotis or naan.

Saunf Masala Karela

Saunf Masala Karela
- Shobha Tuliani
Take 5 to 6 small karelas and wash the. No need to peel or use salt.  Cut  into 1.5 inch size.
Slit these and remove seed if hard. In a pan roast corriander seeds 2 tblspoons. Saunf - 2 teapoons. Red chilli powder 2 teaspoons. Coarse grind this masala. Fill the slit karelas with this masala. In a pan heat 2 tblspoon of oil n add these karelas n cover it with some weight on the top. keep pressing the karela in regular intervals. In another pan take 2-3 chopped onions, curry leaves n green chillies and shallow fry in little oil till golden brown n soft.  Add turmeric powder jeera salt. Chk karelas if done. Add onion masala to karela masala n mix thoroughly. Add jaggery ' 1 big piece. Mix again for all ingredients to blend well.  V little water if you want karelas to be softer. Well cooked karelas would be tastier.  Cooking time 30 -35 mins. Have with garam phulkas😋😋

Kolam fish curry

Kolam fish curry
- Bindu Mohanan

Karimeen, surmai, black pomphert, white pomphert

Deep vessel....pour oil .one tsp mustard seeds. When they splutter put a tsp of fenugreek seeds. One onion sliced.....sauté till light brown add garlic pods little.mashed and ginger mashed kadi patta. Saute it for a while. Now add the dry pwds. Corriander pwd. If u HV fish curry masala.. Red chilly pwd. Haldi pwd. All 1 1/2 tsp and saute it well now add water according to the pieces of fish and kokam. Let it boil. Add salt and let it boil now add the fish pieces and boil it until the fish is done..now add some coconut oil.on top for smell.and taste. Curry ready.😋😋😋😋😋😋

Quick boneless chicken

Quick recipe for boneless chicken
- Sujata Maselkar -
cut boneless chicken into small pieces. Add salt. Black pepper , shezwan sauce and garlic paste. I always collect sauces which you get with chinese food. Mix well and marinate for some time. Add one beaten egg coat with breadcrumbs and either deep fry or shallow fry. Jhatpat recipe and tasty.

Padval n Chana dal

Padval n Chana dal
- Sheba
Padval( snake gourd) cleaned n chopped.
Chana dal (soaked at least for half hour and then boiled with a pinch of turmeric n salt.)
Onions chopped fine
Garlic 3 or 4 pods (crushed coarse)
Green chillies slit lengthwise as per ur taste .
Method:
Oil in khadai, add mustard seeds, then crushed garlic and onions ,Curry leaves once onions  translucent add the chopped Padval n cook.
In the mean time grind some coconut with Jeera n green chillies and keep aside. Once the Padval is half done add this coconut mixture n cook ...add the boiled dal evaporate any excess water. 😊
This is very common recipe for us Mallus ...my sis makes the same veggie with bottle gourd too...tho I haven't tried it.😁

PAYA (Goats feet) ka saalan

PAYA (Goats feet) ka saalan
-Farzana Shaikh
- very simple recipe
- Take six pieces of goat feet (Paya)..wash thoroughly and scratch the remaining hairs on it with knife so that all the hairs are shaved from the feet..😜😀Now take a big vessel..put paya in that and water in large quantity....Add ginger garlic paste...two big onions and tomatoes cut into bite sizes....add chilli powder...turmeric powder...coriander powder ..garam masala powder...and salt.....then stir nicely..put on the gas for in high flame till it boils...add little sunflower oil in that...then lower the flame and keep it for one hour.....it cooks and becomes tender.....please add water if necessary....sprinkle coriander leaves at the end....PAYA is ready...its better to have like soup with steam rice.....specially in winter....it works as in insulator....😜😝 serve hot....with onion and tomatoe salad....or you can have it with tandoori roti.....its amazing...😋😋😋😋

Baingan Bharta: Variant 2

Baigan Bharta:
- Shabana
Take the fat big baingan and roast it directly on the flame,
- keep turning so all sides are roasted
- scratch off the burnt skin and mash it coarsly
- in a vessel, heat oil, add the mustard seeds, jeera
- add chopped onion( 1-2 medium size)
- sauté it, add chopped tomatoes (2-3)
- add red chilli pdr, haldi, salt (  all as per ur taste buds)
- add 2-3 tbsp of beaten yoghurt
- cover and let it simmer
- when it becomes soft and squishy, add the mashed baigan, toss it around
- add few drops of water, sprinkle finely cut coriander leaves, mix it and cover
- let it cook for 5 mins
- serve hot with chapatti

Undhiyo

Undhiyo
- Sangita Haria
250 gms tuver
250gms papdi
Small purple yam
6 medium potatoes
1 sweet potato GC
250 gms surti brinjal
Fenugreek leaves 1 bunch
Coriander leaves 1 bunch
Fresh green garlic
Green chillies
Rajwadi banana
1/2 coconut scraped
FOR MUTHIA
Chop methi,adding salt,chillipwd,. sugar,lemon juice, ,turmeric,oil,pinch soda bi carb,wheat flour thick.mix everything and add bit of water as required to make small balls.fry and keep aside.
In cooker take oil add ajwain, green chilli, green garlic, tuver, papdi, kand, potato , brinjal, sweet potato, 1/2 glass water.Just before the first whistle off the gas.Mix coconut, coriander, grn chilli, grn garlic, as per the taste after the cooker cools. Arrange the above mix, MUTHIA & banana piece in the cooker again & give 1 whistle.

Prawn curry

Mom's prawn curry:
- Pallavi
Clean prawns n keep aside with haldi salt Then more proportion onions finely chopped Make ginger lasoon green chilli paste. Take oil in flat vessel Rai zeera hing curry leaves phodni . Put lots of kanda chopped n fry till soft. Don't make very brown or pinkish. Main is onions chopped cooked in oil n soft . Then put ginger lasoon chilli paste n fry 2-3mins . You get the smell don't fry the paste. Then red chili powder dana zeera powder and prawns u add. Don't stir too much cover with lid and little water on lid steam type. When almost cooked you put malvani kokam 3-4 .Add little salt after checking bcz we had put salt already to prawns . Sprinkle halka garam madala powder very little n lots of kotimber chopped last before getting it down from gas stir little. Kanda prawns rdy
You can use spring also addition to regular onions. Taste very good. Only leaves finely chopped add last and stir It tastes yummy also. We call w spring onion one Kandya patyachi kolambi. But for this recipe prawns should not be big ones.

Chicken curry

Chicken curry
- Bindu Mohanan
Grate the coconut or dry coconut wud also do
Onions medium size 5 to 6 chop them in long slice
Firstly coconut ko bhunoo til it bcomeshalka brown same with onions too
Then put garammasala ted chill I powder with dhania powder
Grind it all together with green chilli 2to3
Whendone one onio n snall cut
Wash chicken
Then take ur quantity wise vessel put 10teaspoon oil
Put cut onion lwt it bit brown the put corriander ginger n garlic paste done seperately stirr it for 5 mins then put chicken then put masala salt as per needed water as per
Put on slow gas n keep lid on the vessel

Butter chicken jhatpat

Butter chicken jhatpat recipe
- Sujata Maselkar
Saute onion tomatoes 4-5 pods of garlic small piece of ginger. Dont cooj. Toss lightly. Grind and make a paste. Soak kaju khaskhas  and grind it to a paste. In a separate oan saute boneless chicken. Heat butter/ oil in a pan. Add some kasuri methi. Add onion paste fry well. Add chicken 1/4 tsp haldi 1 spn chilli powder and salt. Cook covered. Add the kaju paste and some tomato ketchup. Add some cream garam masala if required.

Zatpat Diet chicken with green methi leaves in onion tomato green capsicum gravy base.

Zatpat Diet chicken with green methi leaves  in onion tomato green capscium gravy base.

- Pallavi

Servings 3 -4.

Marinate boneless  300 gms chicken with pudina coriander ginger garlic paste  black pepper powder haldi  lemon juice salt n keep aside.

Chop 4-5  onions
medium 1 tomoto 1 capsicum fine

Wash n chopp fine methi green leaves n keep aside

Take kadhai put little oil saute tej patta onions  light brownish tomotoes capscium all cook till it leaves oil w little salt add little water to gravy base if it is sticking the vessel bcz of less oil.

Take pressure cooker pan put oil saute marinate chicken stir fry in litle oil on medium flame den add red chilli powder fresh coriander cumin powders n stir fry 2 secs add little water n pressure cook it w 5-6 whistles.

Then add pressure cooked chicken in gravy base add some water as required gravy n simer  on slow flame for few mins then add chilli piwder garam masala powder as required ,  simmer few mins , then add meethi chopped leaves n cook for few mins till gravy becomes little thick n chicken mix well  in gravy well.

Serve hot w steamed basmati rice n salad raita .

Tips add chilli powder garam masala powder as per one's taste.
One can make w more oil or butter.

Egg curry: Variant 2, Malvani style

Egg curry with coconut malavni masala
By Sujata
-Fry one small chopped onion in a flat vessel.
-Add coconut masala.
-add water salt and bring it to a boil.
-Now turn the gas on low flame
-Now break an egg  and add it to boiling gravy Leaving some space in between add few more eggs and cook it on slow gas.
You may add 2-3 kokums for sour taste.
(It tastes yum as the eggs get cooked in the masala itself).

Malvani chicken

Chicken curry- malavni style
By Sujata
-Chop one small onion.
- Heat ghee in a vessel. --Add the chopped onion.
-In mixie grind one small cup full of coriander 3-5 green chillies 7-8 pods of garlic and 1. 5 inch piece of ginger.
-Add this when onion is cooked.
-Fry till raw smell disappears.
-now add 1-2 tomatoes depending on the quantity of chicken.
(Don't put too muvh as lemon juice is added while serving)
-When the masala is cooked well, add chicken.
- Cover and cook till half cooked.
- Now add coconut masala (malavni dry coconut masala)
-add water salt and cover and cook on slow gas till chicken is cooked.
-Serve with lemon juice squeezed on top.