Weekend special home cooking

This Manglorian style chicken curry is full of exotic  flavours of spices at the same time has the tender flavour of coconut milk which balances the curry very well . Ingredients Chicken Jointed -  1 KG  Onion -  4  , Sliced  Garlic -  7 to 8  Ginger -  1 Inch piece Coconut Milk -  2 Cup   Oil -  2 table spoons Ghee -  1 tablespoon  Grated Coconut -  1 cup Tamarind pulp  - 2 table spoon Salt to taste Turmeric - 1 tea spoon Curry leaves -  20 -25 leaves Cardamom - 2 / 3  Cloves - 2/3 Bay leave - 1  Cinnamon - 1 inch  For Spice Masala Coriander Seeds -  1 tbsp Cumin Seeds - 1 tbsp  Fenugreek  Seeds - 1/2 tbsp Whole black paper corn -  1 tbsp Whole red chili - 3 to 4   Method Preparing Spice Masala Heat one table spoon Ghee  in a pan  and roast all the spice ingredients  Remove from pan when you start getting one beautiful aroma ( 1.5 to 2 min )  Now in same pan , add half of sliced onion , ginger , garlic  Once onion is pink

This dish is inspired by my grandmother's Kala Chana Kabab and my friends version of canned beans and sage patties .  Can be a nice  entrée idea Ingredient Rajma - 2 cup Onion -  1 cup (Finely chopped)  Green chilies -  1 tbsp (finely chopped)  Coriander leaves - 1 cup (finely chopped)  Mint leaves - 1 cup (Finely chopped)  Egg -  1  Gram masala powder- 2 tsp  Red chili powder -  1 tsp  Salt to taste  bread crumbs -  1 /2 cup  Sugar - 2 tsp Dried mango powder -  1 tsp  Oil  -  1/2 cup  Preparation  Soak Rajma overnight   Cook  rajma with salt  in pressure cooker for  2 whistle and 30 minutes on low heat  Alternatively take canned kidney beans (  2 Cans  for above proportion )  Drain all water from boiled or canned beans  Method  Mash rajma to make a smooth dough kind consistency  Add chopped onion , chili , coriander and mint leaves , salt  , red chili powder and garam masala . Add bread crumbs , dried mango powder and sugar .  Add o

 Moving to the state of Jharkhand , where food is simple , down to earth  with minimum spices yet delicious and lip smacking .  This is a popular dish of Jharkhand , good for a different breakfast or brunch  .  Easy to make and delicious to eat . Dhuska is a fried puffed bread made of Rice and Chana Daal  often eaten with Ghughni which is black gram curry . Dhuska Ingredient (Serves 4 ) Rice (Boiled rice preferred )  -  2 Cup  Chana Daal - 1 Cup  Ginger  -  1 inch  Green Chilies -  3-4  Cumin Seed - 1 tsp  Salt to taste  Oil to fry  - 1.5 cup Preparation  Soak  rice and chana daal overnight  Method   Grind soaked rice and chana daal in grinder with ginger and green chilies to a smooth batter .  Batter consistency will be like dosa or pancake batter .  If required add little water  Add salt and cumin seeds and mix well  Heat oil in pan and keep the flame moderate  Once oil is hot  ,  pour one laddle of batter in the center .  In few moments i

Rogan Josh seems to be a food synonym for Jammu and Kashmir .  After doing research on this dish,  I understood that what we have been eating in various restaurants  was no where near the original taste .  It is beyond imagination that how only and only spices can make a mutton dish so delicate and delicious Ingredients  Goat Meat - 1 KG  on the bone cut into medium size pieces Curd ( preferably home made ) - 2 cup  Oil - 1 cup  Spices for rub  It is preferred if they are freshly ground and do not grind them together .  Grind them sepaartely .  Green Cardamom powder -  1 tsp Black Cardamom Powder - 1 tsp  Clove powder - 1 tsp Cinnamon powder - 1 tsp  Fennel powder - 2 tsp Black pepper powder -  1 tsp  Kashmiri  red chili powder -  2 tsp   Spices for Curry  Bay leaf - 1  whole green cardamom - 3-4  Clove -  3 -4  Cinnamon - 1 inch  Whole fennel seeds -  2 tsp Asafoetida -  1 tsp  dry ginger powder - 2 tsp  Kashmiri Red chili powder - 1 ta