Ingredients:

• Chicken  Thighs – 10
• Ginger Garlic Paste 0 1 Tea Spoon
• Red Chili Powder – 1 Tea Spoon
• Turmeric Powder – 1/4 Teas Spoon
• Cinnamon. Clove & Cardamom Powder – 1/4 Tea Spoon
• Jeera, Coriander powder – 1/2 Tea Spoon
• Curd – 1 Cup
• Lemon – Green – 1/2 for Juice
• Red food color – 1/8 Tea spoon
• Salt to Taste.

Mix all the above ingredients and marinate Chicken for 8-10 hours 

Method:

1. Pre-heat the oven for 425 degrees
2. Prepare the Pan for the oven by lining it with Aluminium Foil.
3. Place marinated chicken pieces in the Pan and dribble the marinated stuff on the pieces
4. Put the pan in the oven and bake it for 20 minutes. Make sure pan is uncovered.
5. Remove the pan once it’s baked for 20 minutes and turn all the chicken pieces over to the other side.
6. If you have any mariniate left, put that on chicken.
7. Put the Pan in the oven for another 15 minutes and check to see not to over cook
8. Before taking Pan out from the Oven, put the Oven in Broil for 2 minutes. It will give the chicken the restaurant style look.
9. Remove the pan from the oven. Serve it hot after garnishing it with sliced onions and Lemon Wedges.

Ingredients:

• Ground Chicken    – 1 lbs (Grind with Italian spices)
• Bell pepper Green – 1
• Onion    – 1/2
• Green Chillies    – 1
• Italian Spices    – 1 Spoon
• Basil Powder – 1/2 Spoon
• Garlic    – 2 cloves
• Red Chillies Powder – 1/2 Spoon
• Butter    – 1 Spoon
• Olive Oil
• Salt and Pepper
• Tomato whole can – 20 Ozs – 1
• Heavy milk    – 1/4 cup
• Parsley(Italian)     – 1 Hand fulls
• Parmesan Cheese
• Rigatoni Pasta    – 1 cup

Method:

1. Boil the Pasta and keep it aside
2. Grind the chicken with salt and Italian spices
3. Now in a pan put one spoon butter and olive oil and once it is heated Chicken mixture and fry it till it become brown
4. Now put the 1/2 spoon Italian spices and basil powder and mix it well
5. Now put the onion and green chillies and fry them till they become brown and then put the bell pepper, salt, pepper, red chillies powder and fry after some time
6. put the garlic pieces after the bell pepper.
7. Put the tomato stuff and mix it very well
8. Now let it cook for some time and then put the milk.
9. After it is cooked for some time, put the Rigatoni pasta and mix it very well.
10. Put the parmesan cheese and parsley and mix it well.

Ingredients:

• Chicken – Boneless – 1 lb
• Ginger Garlic Paste – 2 Spoons
• Lemon Juice  – 2 Spoons
• Coriander Powder  – 2 Spoons
• Jeera Powder        – 2 Spoons
• Garam masala    – 2 Spoons
• Curd    – 1/2 Cup
• Onion – 1
• Salt 

Method:

1. Prepare the chicken by rSoaking Skewers in Water.
2. Graind onion, ginger, garlic lemon juice & spices in mixer.
3. Coat chicken in mixture from above and marinate overnight.
4. Thread chicken on Skewers and grill under a hot grill or fry in a large well creased pan till chicken is well cooked.

Ingredients:

• Cashews    – 15 roasted
• Chicken    –    1 Pound
• Onion    – 1 big
• Green Chillies    – 8 cut
• Ginger garlic Paste    – 3 spoons
• Cinnamon, Clove, Cardimom    – 2 each
• Turmeric Powder    –    2 Spoons
• Red Chilli Powder    – 2 spoons
• Tomato 2    – Puree (fine paste)
• Cilantro    – 4 Spoons
• Curd    – 1/2 Cup
• Oil & Salt
• Clove Powder    – 1/2 Spoon

Method:

1. In a pan put the onion, green chillies, fry it for some time and then put the ginger garlic paste and let it fry till the oil seperates
2. Now add the chilles powder, turmeric and mix it well.
3. Now put the curd little by little and fry it well and now put clove powder, salt, chicken fry it for 2 minutes and now add tomato puree and let it cook for some time
4. Add cilantro

Tip: Grind cashew with tomatos. For mutton curry, pressure cook mutton.

Ingredients:

• Chicken bone/boneless  – 2 lbs
• One Big onion – cut thin
• Green Chillies – 8-10
• Cinnamon, Cloves & Cardamom – 4 each
• Tomatoes – 2 big
• Mint – one bunch
• Coriander leaves – 1/2 Bunch
• Lemon Juice – 2 Spoons
• Curd – 1/2 Cup
• Ginger Garlic paste – 10 Spoons
• Red Chillies powder – 3 Spoons
• Clove Powder – 1/4 Spoon
• Cinnamon Powder – 1/4 Spoon
• Cashew nuts – 12
• Salt to taste
• Oil to Fry
• Basmati Rice – 4 Cups

 Method: 

1. Clean the chicken and keep it aside.
2. In a pan put the oil and then put the Cinnamon, Cloves ,Cardamom, Cashew nuts and Fry them
3. Then put the Onion & Green Chillies in it Fry it for some time & then put the ginger garlic Paste then fry.
4. After that put mint, coriander leaves and fry them
5. Put red chillies powder, salt and then put the chicken pieces and fry it well then add curd and lemon juice
6. Put some water and cook it very well
7. Cook the rice outside in cooker – half cooked and mix the rice with chicken gravy and let it simmer for some time
8. Put the food color here & there in rice.

Tips: If you are cooking in oven after cooking the curry put the raw rice and water and cover it and keep that in the oven. Pre-heat the oven for 500 degrees. Cook for 25-30 minutes.

Ingredients:

•  Chicken – Boneless – 1 lb
• Vinegar – 1 Spoon
• Pepper Powder – 1 Spoon
• Eggs – 2 (Egg whites)
• Corn Flour – 2 Spoons
• Soy Sauce – 1 Spoon
• Chilly Sauce – 1 Spoon
• Capsicum -1 Spoon
• Small piece of Ginger
• Garlic Paste – 1 Spoon
• Green Chillies – 7-8
• Onion – 1
• Salt

Method:

1. Prepare the chicken into small Pieces, mix the chicken with salt, Vinegar and Pepper powder. Let it marinate for one hour
2. Cut the Onion, Capsicum into long pieces, ginger into small pieces, green chillies in its middle and keep it aside.
3. Take eggs white parts in a bowl mix the corn flour to make batter
4. Heat the oil in a frying pan, take out the chicken pieces one by one dip them in batter and fry in oil till golden color.
5. Take another Pan put same oil in it, then put onion, capsicum, ginger and green chillies. Fry for some time, then add Soy Sauce, Chillie sauce to it.
6. Mix the fried chicken with other fried stuff and keep on the low flame for 3-4 minutes.
   Add Little salt while frying the onion stuff.

Who says Healthy Food(Organic Food) is not Tasty!

I had great experience making Mutton Biryani using the Instant Pot I bought recently. I am sure I will be making many more recipes using the Instant Pot and will be posting them.

Ingredients:

• Mutton – Bone or Boneless – 1 lb. – You can find grass-fed Lamb at Sproutes Farmers Market.
• One small onion – cut thin
• Green Chillies – 5 cut long and thin
• Cinnamon, Cloves & Cardamom – 4 each
• Tomatoes – 2 big
• Mint – handful
• Coriander leaves – 1/2 Cup
• Curd – 1/2 Cup
• Ginger Garlic paste – 2 Table Spoons
• Red Chillies powder – 1 Tea Spoon
• Turmeric – 1/8 tea spoon
• Clove Powder – 1/8 Tea Spoon
• Cinnamon Powder – 1/8 Tea Spoon
• Cashew nuts – 12
• Salt to taste
• Oil to Fry
• Basmati Rice – 2 Cups – Water 3 Cups. – Do you know Royal Basmati Rice is a non-GMO product?
  

Method:

1. Clean the Mutton and keep it aside.
2. Since it is mutton, I pressure cooked Mutton in a pressure cooker for 4 whistles beforehand. It is Chicken, we can cook it in Instant Pot(IP) directly.
3. In IP put the oil and then put the Cinnamon, Cloves, Cardamom, Cashew nuts and Fry them in Saute mode.
4. Add Onion & Green Chillies to it and fry it until it looks translucent. Add ginger garlic Paste and fry until the raw smell goes.
5. After that add the meat, yogurt and sauté it for 5 minutes. Add all the remaining powders, mint, coriander leaves and mix them well.
6. Added 2 cups of rice with 3 cups of water. Set the IP to rice mode (default is 12 mins on low). Let it cook.
7. Voila! Your Mutton Biryani is ready when IP beeps. Once the pressure is release naturally… serve it hot with homemade Raita.

Enjoy… IP people.

Now you know HAPPINESS is home-made!

Ingredients:

• Semiya – 2 Cups – Dry Roast
• Chicken Breast – 1
• Ginger-Garlic Paste – 1 Teaspoon
• Capsicum – 1 medium – Dice it into small pieces
• Please Chop the following into thin slices.
  • Onion – 1 medium
  • Green Chillies – 8
  • Mint – 10 leaves
  • Coriander Leaves – 1 Tablespoon
• Frozen Peas – 1/4 Cup
• Clove Powder – 1/4 Teaspoon
• Salt to taste.
• Oil – 3 Tablespoons
• Pepper – 1/4 Teaspoon
• Red Chilli Powder – 1/8 Teaspoon

Method:

1. In a sauce pan, put 2 cups of water, 1/4 teaspoon salt, 1/4 teaspoon pepper and place chicken breast and boil till the chicken breast is fully cooked.
2. Let it cool and pull the cooked chicken in small pieces and keep it aside.
3. In a sauce pan put 3 cups of water and bring it to a boil, add the roasted semiya and cook for couple of minutes and drain, keep it aside.
4. Take a heavy bottom pan and put oil and add onion, green chillies and saute for couple of minutes.
5. Add the ginger-garlic paste and fry till the raw smell goes off.
6. Now add the pulled chicken, peas and capsicum pieces and fry them for 5 minutes.
7. Add the mint leaves, coriander leaves, salt, clove powder and red chillies powder and mix it well.
8. Add the boiled semiya and mix it gently and cook it on medium heat till everything mixes well.
9. Garnish it with some cilantro and serve it hot.

It is a very comforting food along with veggies and meat.

Ingredients:

• Tandoori Chicken – 1 Cup pieces.
• Onion – 1 medium – cut into small pieces.
• Tomato – 1 medium –  Cut into small pieces
• Green Chillies – 6 – Cut into small pieces
• Ginger – 2 inch piece – Cut into small pieces
• Garlic – 2 cloves – Cut into small pieces
• Cilantro – handful – – Cut into small pieces
• Mint – Handful – Cut into small pieces
• Salt – to Taste
• Oil – 3 Tablespoons

Method:

1. Take a small pan and put 1 tablespoon of oil and put all the ingredients except the tomatoes and saute it for 5 minutes and then add tomatoes and let it cook for 5 more minutes.
2. After this cools off, put this in a food processor and grind this to a fine paste and keep it aside.
3. Take a pan and put 2 tablespoons of oil and put the ground paste and fry this till the oil separates.
4. Add the Tandoori pieces and mix it well and add 1/4 cup of water and cook it on medium heat for 5 minutes or until it looks like thick gravy curry.
5. Adjust the salt and garnish it with cilantro.

* Serve this hot with roties or any kind of rice.

Ingredients:

• Chicken – 1 lb – cut into medium pieces.
• Raw Mango – 2 small – Cut into small pieces.
• Onion – 1 big – Cut into small pieces.
• Green Chillies – 2 – Cut into small pieces.
• Curry Leaves – 1 Stem
• Ginger-garlic Paste – 2 Teaspoons
• Turmeric – 1/4 Teaspoon
• Red Chillie Powder – 1 Teaspoon
• Tadka Seeds – 1 Teaspoon
• Cilantro – Handful
• Special Masala powder – 1/4 Teaspoon
• Salt – to Taste
• Oil – 4 Tablespoon

Method:

1. In a pressure cooker add 4 tablespoons of oil and let it heat. Now put the Tadka Seeds and let them crackle.
2. Put the curry leaves, onion and green chillies and fry for 5 minutes.
3. Put the ginger-garlic paste and fry this until he raw smell goes off.
4. Add red chillie powder, turmeric, salt and special masala powder. Mix it well and put the chicken pieces and saute it for couple of minutes.
5. Add mango pieces and put 3/4 cup of water and put the lid on and cook this for 3 whistles.
6. Once the pressure is off, garnish it with cilantro.

It goes well with white tice & Roti.