HOTCHULHA

Ingredients:

• Quinoa – 1/2 Cup
• Cooked Garbanzo – 1/2 Cup
• Shallot – 1 small – cut into small pieces.
• Tomato – 1 medium – cut into small pieces.
• Cilantro – handful
• Olive Oil – 1 Tablespoon
• Salt & Pepper – as needed
• Pine Nuts – 2 Tablespoons
• Lemon Juice – 1 Tablespoon

Method:

1. On the stove, put one cup of water and bring it to a boil and put 1 pinch of salt and 1/4 teaspoon of olive oil and put the Quinoa Grains and cook till all the Water is gone and the grains are puffed and keep it aside.
2. Roast the pine nuts for 3 to 4 minutes and keep them aside.
3. Once the Quinoa is cooled off, add the tomato, cilantro, pine nuts, shallots, garbanzo, salt, pepper and remaining olive oil and lemon Juice and mix it well.

Tip: Serve this just like this or serve it with Baked Fish or Chicken.

Ingredients:

• Chicken Breast – 1
• Carrot – 1 big – Cut into big Chunks
• Potato – 1 big – Cut into big Chunks
• Baby Tomatoes – 10
• Home Made Veggie Stock – 3/4 Cup
• Italian Seasoning – 1/2 Teaspoon
• Salt & Pepper – to taste
• Olive Oil – As required
• Store brought Bread – 2 Pieces

Method:

1. Preheat the Oven to 350 degrees.
2. Pat the chicken breast with Paper towel and rub the seasoning liberally along with salt & Pepper and keep it aside.
3. Take a heavy bottom pan and put 2 tablespoons of Olive Oil and put the chicken breast and leave it for 3 minutes.
4. Now turn the chicken breast and put it on other side till it looks brown and add baby tomatoes and keep this aside.
5. Take a oven proof pan and put the vegetables, salt and pepper, Veggie Stock, Tomatoes and on top of that put the seared Chicken piece. Cover it with Foil
6. Put a couple of tiny holes on foil, so that the steam can escape.
7. Bake it for 35 minutes.
8. Serve it hot with Store brought Bread.

Kachhe Badam Ka Murg

Ingredients:

• Chicken – 1/2 Lb – Cut into small pieces.
• Raw Badam (Kachhe Badam)  – 1 cup  makes 1/2 cup seeds
• Onion – 1 medium – Cut into small pieces
• Green Chilies – 4 – Cut into long lengths
• Ginger-garlic Paste – 1 Tablespoon
• Red Chili Powder – 1/2 Tablespoon
• Cinnamon – 1 inch piece
• Clove – 5
• Dry Coconut Powder – 1 Tablespoon
• Poppy Seed Powder – 1/2 Tablespoon
• Clove Powder – 1/4 Teaspoon
• Curd – 1/4 Cup
• Salt – to Taste
• Oil – as required
• Cilantro – Handful
• Mint Leaves – 5
• Rice Flour – 1/2 Teaspoon

Method:

1. Peel the raw almonds and take the almonds keep them aside.
2. Take a pressure cooker and put 5 tablespoons of oil and put cinnamon, clove, onion, green chilies, mint leaves and saute for 2 minutes. Add ginger-garlic paste and fry till the raw smell goes off.
3. Now lower the heat and put coconut powder, poppy seed powder, clove powder and salt and mix it well.
4. Now put the chicken pieces and saute for couple of minutes and put the red chili powder, curd, rice flour and raw almonds and put 1 cup of water and pressure cook it for 3 whistles and garnish it with  the cilantro.

Tip: It goes well with Roties & Rice Items.

Ingredients:

• Rice – 1/4 cup (Coarsely grind)
• Raagi Flour – 1 Cup
• Salt to taste

Method:

1. Grind the Rice coarsely in the food processor
2. In a pressure cooker, put this rice, salt and 2 cups of water and cook it for 3 whistles.
3. After the pressure is gone, put the pressure cooker on the heat.
4. Check to see if Rice  have some water in it. If you see no water, then add a cup of water and then put the Raagi Flour little by little and mix it with the cooked rice. Mix it until it comes close.

Tip:  You can serve Raagi Sangati with Sambar, curd or with the famous Chicken Sheruva.

Ingredients:

• Gobi    – 1 flower florets
• Soy Sauce    – 1/2  Tea Spoon
• Corn Flour    – 2 Table Spoons
• Maida    – 1 Table Spoon
• Red Color(Sweet food color) – 1 pinch
• Ginger, Garlic Paste    – 1 Table Spoons
• Green Chillies    – 10
• Raw shredded coconut – 1/4 cup
• Curry Leaves    – 10 to 15  
• Salt & Pepper
• Oil

Method:

1. Pre-heat the oven for 350 degrees.
2. Mix salt, color, 2 spoons oil with the Gobi Flower Florets and bake for 15 minutes
3. After it is baked, keep it aside and then mix ginger, garlic, pepper, maida, soy, corn flour and little bit of salt. Mix this with Baked Florets.
4. Now in a pan put oil and fry these mixed florets like pakoda.
5. In another Pan put 2-3 spoons of oil and fry the green chillies, Coconut and curry leaves.  Put the Gobi stuff and mix it very well(Like Chicken 65)

• Coconut    – dry or raw
• Ginger & Garlic
• Coriander Powder
• Cinnamon, clove powder
• Red Onion
• Little bit of Salt

Ingredients:

• Minced meat – 500 grams
• Eggs – 2 beaten
• Ginger/Garlic Paste – 2 Spoon
• Green Chillies    – 5 ground to paste
• Red Chilli Powder    – 2 Spoons
• Turmeric Powder    – 1/4 Spoon
• Garam masala powder    – 1/2 Spoon
• Coriander Leaves    – Finely Chopped – a hand full
• Onion – 1 finely chopped
• Gram Flour    – 3 Tbl Spoons
• Salt to taste
• Oil – for brushing the Kabobs 

Method:

1. Clean and wash the minced meat.
2. Add chopped onion, gram flour, green chillie paste, ginger/garlic paste, Powder masalas, chillie powder, turmeric powder, Coriander leaves & salt.
3. Mix well and marinate for 2 to 3 hours in the refrigerator.
4. Just before making the Kabobs add the beaten eggs and mix well
5. Pre-heat the oven to 350 degrees for five minutes.
6. Grease the skewers well with oil.
7. Put the meat mixture on the skewers and gently press into Sausage like shapes.
8. Cook these kabobs for 50-60 minutes at 280 degrees.
9. Keep turning the skewers about 4 to 5 times, brushing the kebabs are cooked from inside and golden from outside.
10. Remove from skewers gently and serve hot with onion, cucumber and coriander mint chutney.
11.  Minced chicken or mutton skinless & boneless.

Ingredients: 

• Chicken Boneless – Strips – 1 Lb
• Pinto Beans & Black Beans – 3/4 Cup
• Orzo    – 1/2 Cup
• Red Chilli Powder    – 1/2 Spoon
• Cilantro    – Handful
• Onion – 1 big
• Carrot – 1
• Cerely – 2 Stems
• Tomato Sauce(puree) – 1 can(14 oz)
• Bay Leaf – 1
• Salt, Pepper
• Olive Oil
• Organic Blue Chips

Method:

1. First Cut the Carrot, Celery, Onion and fry them in Olive Oil and put the bay leaf and salt & Pepper
2. After it cooks for sometime, put the Orzo, pinto beans, black beans, red chillies powder and tomato sauce(puree).
3. After 10 minutes(let the pasta cook for sometime).
4. Now Put the Chicken Strips and let it cook for sometime and let it simmer for some time
5. Now put the Cilantro

Tip:  Before Serving put the Corn chip pieces on top  of the soup.