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Cooking
Saucy Chicken
Ingredients
Chicken - 1Kg
Onion
Ginger
Garlic
Cloves
Cinnamon
Capsicum
Soya Sauce
Method
Fry onion, ginger and lots of garlic in a vessel, add four cloves
and a cinnamon stick broken to four pieces, add one green capsicum
and then add 2 ladles (thavi) full of Soya sauce. Add chicken
and NO SALT (as the sauce is salty), AND LET THE CHICKEN COOK
IN THIS. Serve hot with chappatis.
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Lamb Curry
Ingredients
1 onion, peeled and chopped
1 tablespoon ground coriander
2 large garlic cloves, crushed
2 teaspoons grated ginger
1 1/2 teaspoons turmeric powder
1 teaspoon salt 1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
1 green capsicum
1 pound lamb, cut into
1-inch cubes
1/4 cup vegetable oil
1 tsp chilli powder 4 large diced tomatoes
1 tablespoon grated coconut
1 small packet of green peas
Method
Mix onion, coriander, garlic, ginger, turmeric, salt, cumin and
pepper in a small bowl. Coat lamb with mixture and marinate, covered,
overnight in a medium bowl. In a large, heavy-bottomed pot, heat
oil over medium-high heat. Add lamb,onions and spices into pot
and stir until well browned. Add tomatoes (undrained) and coconut
and bring to a boil. Reduce heat and simmer for 15 minutes, or
until sauce is thickened. Stir in peas, capsicum and cook until
thoroughly heated. Serve warm.
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Curried Prawns
Ingredients
Prawns - 500 gms
1 Large onion
2 tsps of ginger garlic paste
Garam Masala - 1 tsp
Curry/Meat Masala - 3 tsps
Curd - two cups
Curry leaves
Green chillies - 5
Salt - to taste
Method
Fry slices of 1 large onion and 2 tsps of ginger garlic paste
in a tbs of oil. Add 1 tsp of garam masala and 3tsps of fresh
(preferably home made) curry/meat masala. Add 500 gms of prawns.
Add two cups of curd, stir well and let the prawns cook in this
mixture. Toss in some curry leaves, five slit green chillies and
add salt to taste. Serve when well cooked.
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