Delicious Chicken Ginger Curry

Ingredients:

1/2 KG Boneless Chicken julienne
1/2 cup oil
1 TBS Garlic Paste
1 TBS Ginger Paste
1 tsp red chili powder
2 tsp coriander powder
1/4 tsp turmeric powder
1/4 tsp ginger powder
1/2 cup yogurt
2 medium tomatoes chopped
2" Ginger Julienne
2-3 Green Chilies chopped
1/4 bunch of fresh green coriander
1/2 cup water
salt to taste

Directions:
1. Combine ginger and garlic paste, red chili powder, coriander powder, turmeric, salt, ginger powder with about 2 TBS water to make a paste.
2. Heat 1/2 cup oil in a sauce pan and add the spice paste and fry for a few minutes till the raw smell disappears (sprinkle some water a few times during the cooking to ensure that the spices do not burn and are yet cooked through).
3. Add chicken and fry over high heat till juices are dry.
4. Add yogurt and fry till oil separates.
5. Add chopped tomatoes, green chilies and ginger and simmer over low heat till tomatoes are softened.
6. Add half cup of water, bring to a boil, add fresh coriander and simmer for 5 minutes.
7. Sprinkle fresh ginger and green chilies and serve.

Hearty Lauki (Bottle Gourd) Bhurta

Ingredients:

1 KG Lauki (Bottle Gourd) Sliced
5-6 Garlic Cloves
2 tsp roasted cumin powder
1/2 tsp red chili powder
2-3 green chilies chopped
1/4 bunch fresh green coriander
1 small onion chopped
1 tsp whole cumin seeds
5-6 whole red peppers
1/3 cup oil
Salt to taste

Directions:
1. Place sliced lauki in a sauce pan and pour enough water to cover the vegetable and an inch above it. Add peeled garlic cloves
2. Boil for half an hour, then reduce heat, cover and let it cook for a couple of hours till water is almost dry and lauki is soft and tender.
3. Mash lauki with the spoon, add cumin powder, red chili powder, green chilies, coriander and salt. Cook a bit further till spices are a bit cooked.
4. In a frying pan heat 1/3 cup oil. Add zeera and red whole peppers till they start spluttering.
5. Add chopped onion and fry till it is soft and transparent.
6. Add baghaar/tarrka to the bhurta and serve with chapati.

Baked Chicken Steaks with Coriander Mashed Potatoes and Green Chili Sauce

Ingredients

STEAKS
1/2 kg Chicken Breast halved

For marination:
1 TBS Soy Sauce
1 tsp Vinegar
1 TBS Ginger paste
1 TBS Garlic paste
1 tsp salt
1 tsp white pepper

Prepare the marinate in a bowl and rub it all over the chicken pieces and leave for 30 minutes.

Pour 1/4 cup oil in a non-stick frying pan and bring to high heat. Brown all steak pieces and place them in a baking tray. Bake the steaks in a preheated oven for 15 minutes at 190 degrees C.

MASHED POTATOES
5-6 Boiled potatoes
2 cups milk
1/4 tsp fresh crushed garlic
60 g butter
2 tsp salt
1/2 tsp white pepper
1/2 tsp black pepper
1/4 bunch fresh coriander finely chopped

Placed boiled potatoes in a sauce pan with milk and butter and mash over low heat. Add seasoning and mix well. Add coriander in the end and combine.

GREEN CHILI SAUCE:
50 g butter
2 TBS oil
1/2 tsp crushed fresh garlic (optional)
4 TBS all-purpose flour
3 cups milk
1 cup chicken stock
60 g cheddar cheese
60 g mozeralla cheese
1 tsp oregano crushed
1 tsp black pepper crushed
2 tsp green chilies finely chopped
1/2 tsp thyme
salt to taste

Directions:
1. Heat oil in a heavy bottom pan, add butter and melt, add garlic and saute without browning
2. Add flour and cook on very low heat till it is fragrant
3. Add hot milk and stock to the flour mixture and bring to a boil
4. Add the cheeses and whisk till combined
5. Add seasonings. The mixture will thicken further when cooled