HOTCHULHA

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:

• Shrimp – 20 Medium size – cleaned
• Onion – 1 Medium – Cut into pieces
• Green Chilies – 2
• Tomato – 1 Medium – Grind it to Puree
• Coconut Dry – 2 Table Spoon
• Ginger-garlic Paste – 1 Table Spoon
• Clove Powder – 1/4 Tea Spoon
• Poppy seeds – 1/4 Tea Spoon
• Cashews – 4
• Red Chili Powder – 1/2 Table Spoon
• Turmeric Powder – 1/4 Tea Spoon
• Cilantro Leaves – Handful – Cut into tiny pieces
• Salt to Taste
• Oil

Method:

1. Take a heavy bottom pan and put 2 table spoons of oil and add onion pieces, green chilies, ginger-garlic paste, coconut, poppy seeds, cashews and fry these for 3 minutes and let it cool.
2. In a grinder put the fried onion stuff and make it to a fine paste.
3. Now in the same pan, put 6 table spoons of oil(be little generous with oil) and put the ground paste and fry it till oil separates from the paste.  Add salt, clove powder,turmeric powder, chili powder and shrimp and mix it well.
4. Add Tomato Puree and 1/2 cup of water and put the lid on and let it cook for 10 minutes and when check to see if the curry looks like thick gravy take it off from the heat and put the Cilantro.

You can serve this with Fried Rice, Tories and white Rice.

To make curry look little oily, make sure you were generous when adding oil in step 3.

Ingredients:

• Pumpkin – cut into small pieces
• Rigatoni Pasta – 1/2 Cup
• Milk – 1/4 Cup
• Shrimp – 12 cut into bite pieces
• Nutmeg – 2 pinches
• Red Chili flakes – 1/8 Tea Spoon
• Dry Basil – 1/8 Tea Spoon
• Pepper – 1/2 Tea Spoon
• Bread Crumbs – 1 Tea Spoon
• Parmesan Cheese – 1 Table Spoon
• Parsley – 1 Table Spoon cut into tiny pieces
• Olive Oil – 2-3 Table Spoon
• Salt to Taste

Method:

1. Grind the Pumpkin into Puree and Keep it aside.
2. In a frying pan, put 1/2 table Spoon of oil and put the Shrimp and fry till they look in pink color and put a bit of salt & pepper and keep it aside.
3. Cook the Rigatoni as per the directons on the pack and keep it aside.
4. In a heavy bottom pan put 2 tablespoons of oil and put the dry basil & red chili flakes after a minute.
5. Add ground pumpkin puree, salt, pepper, 2 pinches of nutmeg and bring it to a boil and then add the milk and thin it a bit and let it cook for 10 minutes on medium heat.
6. Add Shrimp & Parsley and cooked Rogatoni and mix it gently.
7. Pre-heat the oven for 350 degrees.
8. Put the Rigatoni mixture in small oven safe bowls and on top put parmesan cheese and bread crumbs and bake it for 20 minutes.

Tips: Serve it hot.  If you are serving this for a party, follow all the steps except the last  two(1 thru 6) a day before and on the party day just bake it before serving.

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.

Ingredients:

• All Purpose Flour – 2 Cups
• Sugar – 1 cup
• Eggs – 2
• Thin shredded Carrot – 2 Cups
• Baking powder – 1/2 tea spoon
• Baking Soda – 1.5 tea spoon
• Salt – 1/2 tea spoon
• Vanilla Essence – 2 Tea Spoons
• Raisins – 1/2 cup – cut into small pieces
• Vegetable oil – 3/4 Cup
• Milk(cold) – 1/4 Cup

Method:

1. Pre-heat the oven for 325 degrees
2. In the mixer, first put the wet things along with Sugar.
3. Then put the dry ingerdients and let it mix well.
4. Grease the pan before you put the stuff.
5. Now let it bake for 50-60 minutes
6. Let it cool before you cut the cake into small pieces for serving.

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:

• Arvi – 1 Cup
• Tomato – 1 medium – Make Puree
• Tamarind – Small lemon size(Make 1/2 cup Juice)
• Tadka Seeds – 1 Tea Spoon
• Onion – 1 Small – Cut into small pieces
• Curry Leaves – 10
• Ginger-garlic Paste – 1 Table Spoon
• Chili Powder – 1/2 Tea Spoon
• Turmeric Powder – 1/8 Tea Spoon
• Cilantro – Handful
• Salt to Taste
• Oil

Method:

1. Take a heavy bottom pan, put 4 table Spoons of Oil.
2. Once the oil heats up, put the Tadka Seeds. When they crackle, put the curry leaves, onion and saute them for couple of minutes
3. Add ginger garlic paste and fry till the raw smell goes off.
4. Add Arvi pieces and mix it well.
5. Add the salt, red chili powder, turmeric and 1/2 cup of water. Cover the pan with the lid and let it cook for 5 minutes.
6. Add Tomato Puree and cook for 5 minutes with lid covered.
7. Now add the tamarind juice and adjust the salt. Let it cook for 10 minutes on low heat.
8. Garnish it with Cilantro.

Tip: It goes very well with white rice.