Tangy chicken fry curry

Ingredients :
chicken - 250 gms
3 tbsp cooking oil
ginger garlic paste-1 tsp
onion - 1/2 finely chopped
tomato chopped  - one big one
pinch turmeric
chilli powder - 1 tsp or as per taste
garam masala - pinch
turmeric - pinch
soaked tamarind water 5 ml
1 tbsp yogurt/ curd
half cup water
chopped coriander and green chilli soaked in vinegar to garnish

salt to taste

Method:
take a non stick pan heat oil in it, add onion fry until its soft , add ginger garlic paste fry for a while ,add washed chicken in it and fry it in high flame till brown. now add chilli powder , garam masala , now reduce flame add yogurt and mix it well
now add tomatoes and tamarind water and fry till mushy in high flame add turmeric
now add water and cook till required consistency
garnish with coriander and green chilli soaked in vinegar.

NOW SERVE

* Image courtesy google

Tea time Dosa

Hello everyone,

got some dosa batter left? and chopped carots,onions,tomato, green chilli and coriander with you ?

you got yourself a ready and healthy evening snack that you can serve with chutney or sauce

Method:

all you got to do it take a big spoon of batter pour it over a heated pan , sprinkle all the chopped veggies and once cooked flip it over and serve hot.

This one was HUGE

Shrimp :) 

wanted to share this pic (psssst ignore the dirty dishes ) 

MEHENDI DESIGNS

Hi , 

Mehendi designs are something that are always adorable , i have shared few designs that i have collected and few done by me ... hope you like it :)

stuffed chicken and rice PUFF

Hiiii ,
been long long time since i started writing this blog , was stuck up with wedding preparation now all set
let me share a recipe shared by my friend and which was a super hit :)

Requirements:

• rice 40 grams
• chicken 80 grams
• 1 tbsp chopped fresh parsley
• 1 tbsp coriander leaves
• 2 small eggs boiled and de-shelled
• 1 tsp curry powder
•  juice of half lemon
• 1 egg beaten till fluffy
• 1/2 cup chicken stock
• salt and black pepper to taste
• spring roll sheets
• oil for frying the puffs

Method:

1. cook the rice in the stock until rice turns tender at time you may need to add a little water to get the right tenderness let it not be mushy though
2. proach the chicken in water enough to cover it , once cooked remove it from water, flake and  de-bone it
3. Now add the chicken, parsley , coriander salt , pepper, curry powder, juice of lemon into the rice and mix it thoroughly while heating it for a min , turn off the flame
4. now take the boiled egg and slice it into half so now we have 4 halves
5. Lay the sprong roll sheet on the table wet the edges of it with the beaten egg.
6. divide the rice mixture into 8 portions
7. place one portion of rice in one corner of the sheet and the top it with egg and again a portion of rice mix
8. now fold the sheet as per packet instruction , else you can also place the mixture in the middle of the sheet and squeez all the edges to the centre and use beaten egg as the glue to paste it.
9. once done heat the oil for deep frying once it heats up
10. coat the entire puff by beaten egg ad drop it slowly into the heated oil.
11. fry it till golden brown , remove from oil let it cool
12. serve hot with Green chutney i have linked this to taraladalal s recipe N'Joy