Mix herbs chicken curry

Herbs Chicken

Ingredients...

1 kg Chicken
1 bowl of Mix herbs
( Mint leaves , Coriander leaves ,Fenugreek leaves , ajwain leaves , Curry leaves, Fennel leaves and Dill leaves)
1 tsp Oregano
2 tbsp Fried garlic finely chopped
1 tap GG paste
1 tbsp Garam masala
4 Green chillies split on middle
2 tbsp Butter
4 Cup thick Curd
Salt to taste
Pepper to taste

Whole spices....
2 small size bay leaves
1 cinnamon stick
2 Cardamom

Preparations.....

Combine all fresh herbs in a chopper chop it up with small size. And keep aside.
Whisk the curd keep aside.
Take half cup of warm water add oregano stir and keep aside for later use.

Take large mixing bowl along with whisking curd add all dry spices, half of fried garlic, chopped herbs, garam masala, green chillies, butter, salt and pepper mix everything
Add the chicken to the bowl and mix to coat well. Cover and set this bowl in refrigerate to marinate well for at least 3 hours.

After 3 hours remove from refrigerator.
Remove the chicken from the curd marination scrape off as much marination as you can and put it up in a pressure cooker along with 2 cups of water and little bit of salt.

Keep the heat on high for 1 whistle, then lower the heat and cook for about 10 to 15 minutes or till the chicken cooks completely. Open the pressure cooker only after the pressure drops completely.

Heat the kadhai on low flame add butter and now add the curd marination and keep the flames low . Keep stirring till it starts to boil. Stir continuously so that the curd doesn't curdle and cook until the gravy thick and fat seperates.

Add boiled chicken with it's stock to the curd gravy Cook on high to medium flame.
Add oregano water, stir, cover and cook for 10-15 minutes till done.

Herbs chicken 2

MIX VEGETABLE CURRY WITH COCONUT PASTE

Ingredients: Potato,Carrot,Green beans,Broad beans,Green peas,Raddish all vegetables equally cut into small cubes 250 grams Mustard seeds – 1/2 tsp Cumin seeds – 1/2 tsp Coconut paste 1cup Cloves – 3, Cardamom – 3, Black pepper –5/6 Bay leaf– 1 Asfoitida – 1 pinch Green chilies – 2 Turmeric powder – 1/2 tsp Garam masala powder – 1/2 tsp Coconut milk – 1/4 cup Salt – To taste Preparation: Heat oil in a wok at medium heat. Splutter mustard seeds,Cumin seeds,whole spices with a pinch of asfoitida and fry until fragrant. Now add vegetables and saute nicely. Stir the vegetables frequently until they're nicely browned and cooked through. Give them a good shake or stir every so often to keep them from sticking and to help them cook evenly. Add turmeric powder,Saute for about a minutes or until their raw smell is gone.Add coconut paste and season with salt. Cook covered for abo...

CRISPY BITTER GOURDS

Ingredients: 3 Bitter Gourds ½ Cup Gram flour 4 tbsp Fine Rice flour 1 tsp Ginger /Garlic paste 1 tsp Garam masala powder 1 tsp Red chilly powder Oil to deep fry Salt to taste Presentations: Wash the bitter gourd , trim the top and tail and then cut the bitter gourd as round in shape like rings. Collect all rings in a colander and sprinkle 1 tsp of salt mix them well , leave this for half an hour so that the rings are observed salt and leave the excess water and bitterness from bitter gourd. In another bowl, take all other ingradients along with 1 tsp of oil , using your hand mix well till smooth powder. Now add the sliced bitter gourd to the flour mix. Sprinkle few drops of water so that the masala coats all the pieces well. Heat the cooking oil in a kadhai on medium flame. When hot , add the masala coated slices 10 to 12 at a time & fry till crispy. Stir often to avoid stick each other. When done remove on a paper . Store in an air tight container. You can enjoy t...

Sattu puri

Ingredients..... For dough 1 cp whole wheat atta Ghee 1 tbsp Salt Water For stuffing... Sattu powder 1 cup Ghee 1 tbsp Preparations.... Puri dough .. Take whole wheat flour in a bowl add salt, ghee mix it then gradually add water and knead to stiff dough. Cover and rest for a while. Sattu balls.... Take sweet sattu in a bowl add ghee, mix it well. Add little water if required. Divide dough into small balls. Take wheat dough on your palm make a bowl of it stuff the sattu ball and gather the edges and seal properly. Roll it as roti cut into triangular shape. Keep all puries on dry clothes. Deep-fry the puris until they turn golden brown and crispy.

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