HOTCHULHA

Ingredients:

• Cabbage – 1 Cup Shredded
• Onion – 1 Big – Cut into small pieces
• Green Chillies – 2 – Cut into small pieces
• Cilantro – Handful – Cut into small pieces
• Eggs – 3
• Ginger-garlic Paste – 1 Teaspoon
• Clove Powder – 1/4 Teaspoon
• Cinnamon Powder – 1 pinch
• Basan Flour – 1 Teaspoon
• Turmeric – 1/4 Teaspoon
• Red chili Powder – 1/2 Teaspoon
• Salt to taste
• Oil – as needed

Method:

1. Cook Cabbage in hot water  for 5 minutes, drain it and keep it aside
2. Take a heavy bottom pan and put 6 tablespoons of oil and let the oil heat and put Onion, green chilies and saute them for couple of minutes
3. Add Ginger-garlic paste to this and fry till the raw smell goes off.
4. Add cinnamon, clove powder, turmeric, salt and drained cabbage. Fry this till the Cabbage looks little brown.
5. Now put the eggs and scramble them and put the red chili powder and mix it well and fry it on medium heat. At this point sprinkle the Besan and fry till the Burji turns into golden brown
6. Garnish it with Cilantro.

Ingredients:

• Boneless Chicken – 1 lb
• Onion – 1 cut into small pieces
• Tomato – 1 cut into small pieces
• Green Chilies – 6
• Cilantro – Handful for Curry
• Cilantro – Handful for Garnish
• Curry Leaves – 10 tear into small
• Mustard Seeds – 1/2 Tea Spoon
• Coriander Powder – 1/2 Tea Spoon
• Cumin Powder – 1/4 Tea Spoon
• Turmeric – One Pinch
• Red Chili Powder – 1 Tea Spoon
• Garam Masala – 1/4 Tea Spoon
• Ginger-Garlic Paste – 1 Table Spoon
• Rice Flour – 2 Tea Spoons mix into 2 table spoons of water
• Salt to Taste
• Oil

Method:

1. In a food processor, put Chicken, Cilantro, Green Chilies and bit of salt and grind it as Keema.
2. From the Keema, make Koftas(small ball shapes) and keep them aside.
3. In a pan, put 2 table spoons of oil and add onion, ginger-garlic paste and fry it until ginger-garlic paste’s raw smell goes off. Add tomato, coriander powder, cumin powder, garam masala, turmeric, red chili powder, salt .
4. Add 1 cup of water and let it cook for 10 minutes.
5. Let it cool off. Then put it in a grinder and grind it well. Add rice flour  mix to  grinder and grind it once again.
6. In another pan, put 5 tablespoons of oil and then put the Mustard seeds and then curry leaves and then put the ground puree. Add the raw chicken koftas to it.
7. Add 1/4 cup of water to thin it and let it cook for 15 minutes in medium heat.
8. Once it comes close, turn off the heat.
9. Garnish it with Cilantro.

You can serve this with Roties or Rice.

Ingredients:

• Chicken Pieces – 1.5 Lb
• Mint – 1 Cup
• Coriander – 1 Cup
• Ginger-Garlic Paste – 1 Table Spoon
• Green Chilies – 12
• Salt 0 to Taste
• Oil – 10 Table Spoon
• Onion – 2 Big – Cut into Pieces(We need 2 Cups)
• Dry Coconut Powder 0 1 Table Spoon(Grind to Powder)
• Pepper Powder – 1 Tea Spoon
• Clove Powder – 1/4 Tea Spoon
• Lemon Juice – 4 Table Spoons
• Turmeric Powder – 1/4 Tea Spoon

Method:

1. In a Pan put 2 Table Spoons of Oil and fry the Onions and keep it aside
2. In a Grinder Jar, Put the half of the fried onion(1 Cup), Green Chilies, mint, coriander leaves, pepper, salt.
3. Now grind everything to paste and keep it aside.
4. Put a heavy bottom pan on the stove and pour the remaining oil, Onion and Saute them for couple of minutes and put the ginger-garlic Paste and Fry till the raw smell goes off.
5. Put the turmeric powder, clove powder and Chicken Pieces and a bit of Salt. Mix everything well and cover with the lid and let it cook for 10 minutes.
6. Now put the ground stuff and mix it well and cover with lid and let it cook for 15 minutes and now put the dry coconut powder, adjust the salt and put the 3 to 4 table spoons of lemon juice.
7. Garnish it with Cilantro.
8. It goes very well with Rotis or Fried rice.

This curry has 2 steps. First we will make Koftas. Then in step 2, we make the curry with these Koftas.

Step#1: Making Koftas

Ingredients:

• Ground mutton(Keema) – 1 lb
• Red Chili Powder – 1 Table Spoon
• Ginger-garlic Paste – 1 Table spoon
• Turmeric Powder – 1/4 Tea Spoon
• Clove Powder – 1/8 Tea Spoon
• Cinnamon Powder – 1/8 Tea Spoon
• Salt – to Taste

Method:

1. Take a big bowl and put all the ingredients and mix them well and prepare small balls.
2. In a pressure cooker, put 4 cups of water and bring it to boil. Then put the balls one by one and put the lid on and let it cook for 3 whistils.
3. Once they are done, drain the water and keep them aside. Your Kofta Balls are done

Step#2: Kofta Curry

Ingredients:

• Onion – 1 Big dice into small pieces
• Green Chilies – 2 cut into long lenghts
• Tomato – 1 medium grind – into Puree
• Ginger-garlic paste – 1/2 Table Spoon
• Red Chili Powder – 1/2 Table Spoon
• Turmeric Powder – 1/8 Teaspoon
• Clove Powder – 1 pinch
• Tamarind Juice – 1/4 Cup
• Cilantro – Handful – cut into thin pieces
• Special masala powder – 1/8 Teaspoon
• Salt – to Taste

Method:

1. Take a pan and  put 5 table spoons of oil and add onion and green chilies and saute it for couple minutes,
2. Add Ginger-garlic paste and fry it till the raw smell goes off and then add chili powder, turmeric powder, clove powder, masala powder, salt and mix it well.
3. Add Tomato Puree, one cup of water and let it cook for 5 minutes.
4. Add tamarind juice and adjust the salt and let it cook for 10 minutes.
5. Now add the cooked Koftas from step#1, and let it cook for 10 minutes on medium heat.
6. Garnish it with Cilantro.

Ingredients:

• Dosakaya – 1 Cup
• Tamarind Paste – 1/4 tea spoon
• Boiled eggs – 2
• Chic peas Boiled or Can – 1/2 Cup
• Onion – 1 medium diced into small pieces
• Tomato  – 1 medium diced into small pieces
• Turmeric Powder 0 1/8 Table Spoon
• Red Chili Powder – 1 Tea Spoon
• Ginger/Garlic Paste – 1/2 Tea Spoon
• Clove Powder – 1/8 Tea spoon
• Salt & Oil

Method:

1. Boil the eggs and keep them aside
2. In a sauce pan put 6 table spoons of oil and then put the Onion Saute for 2 minutes and put Ginger/Garlic Paste.
3. Fry for 2 minutes and then put the Dosakaya, tomato, turmeric, Chili powder, Salt, Clove Powder, Chick Peas, tamarind paste & hard boiled eggs and 3/4 cup of water
4. and put the lid on and let it cook for 20 minutes till it looks like a gravy curry.
5. Garnish it with Cilantro.

Ingredients:

•  Chicken Pieces – 1 Lb
• Green Chillies – 5 cut into pieces
• Tomato – 1/2 Puree
• Onion – 1 medium – cut into small pieces
• Ginger Garlic Paste – 1 Table Spoon
• Chilli Powder – 1 Table Spoon
• Curd – 1/4 Cup
• Butter – 2 Table Spoon
• Cloves – 4
• Cinnamon – 1/2 inch
• Clove Powder – 1/8 Tea spoon
• Mint – 5 leaves
• Cilantro – handful
• Salt
• Oil
• Dry Masala : Grind the following and make the Dry Masala.
  • Poppy Seeds – 1 Tea spoon
  • Dry Coconut Powder 0 2 Table Spoons
  • Cinnamon – 1/2 Inch

Method:

1. Pre-heat oven to 350 degrees.
2. Mix the butter, curd, salt, chicken pieces with 1/4 tea spoon of ginger/garlic paste and bake it for 20 minutes.
3. In a pan put the oil. Once oil is hot, put the onion, green chillies, cloves, cinnamon stick and saute it for couple of minutes and now its time to put ginger/garlic paste and fry it till the raw smell goes.
4. Put the baked chicken pieces, dry masala powder, Chilli powder, Mint leaves and  salt. Saute it for 2 minutes and then put the tomato puree and cook it for 20 minutes.
5. Garnish it with Cilantro.

Tip: It goes very well with Roties, plain rice and Fried Rice.