Dal Chicken

Ingredients:

~ Chicken (cut in medium size peices) - 1 Kg.

~ Toor Dal - 3 tbsp.

~ Moong Dal (split with skin) - 2 tbsp.

~ Masoor Dal - 1 tbsp.

~ Onion sliced - 2.

~ Tomato sliced - 1.

~ Green Chilli (slit) - 3.

~ Ginger chopped - 2" piece.

~ Garlic chopped - 5 pods.

~ Pepper - 1 tsp.

~ Coriander powder - 1 tbsp.

~ Chicken Masala powder - 2 tbsp.

~ Maggie chicken cube - 1.

~ Cumin (Jeera) seeds - 1/2 tsp.

~ Mustard seeds - 1 tsp.

~ Turmeric powder - 1 tsp.

~ Ghee - 4 tbsp.

~ Curry leaves - 7.

~ Pinch of Asafoetida (Hing).

~ Salt - as per taste.

~ Coriander Leaves chopped - for garnish.

Method:

~ Soak Toor Dal, Masoor dal & Moong dal in water for 15 minutes.

~ Add Toor dal, Masoor dal, Moong dal & 2 cups water in a Pressure Cooker.

   To this add half of the onion sliced, Green chillies, Turmeric, Asafoetida (Hing),

   Half of Ginger & Garlic chopped . Pressure cook for 10 minutes (2 whistles).
~ Heat Ghee in a deep Pan, add remaining Onion slices and fry till slightly golden brown.

~ Add remaining Ginger & Garlic, Cumin (Jeera) seeds, Pepper and stir for 2 minutes.

~ Now add Tomatoes and cook for 3 minutes.

~ Add Coriander powder, Maggie cube, Chicken Masala powder, stir and cook for
   2 minutes.

~ Now pour the cooked dal to this, add Salt and bring to boil.

~ Add Chicken and cook till the chicken becomes tender, stirring frequently. Add water
   if necessary.

~ For Seasoning / Tadka / Tempering:
   Heat little Ghee in a small Pan, sputter Mustard seeds, add Curry leaves and fry for
   sometime. Pour this over the Dal Chicken.

~ Garnish with Coriander leaves and serve with Rice or Roti.

Steamed Pomfret

Ingredients:

~ Pomfret fish (medium size) - 2.

~ Green Chilli (finely chopped ) - 7.

~ Ginger chopped - 2" piece.

~ Cumin (Jeera) seeds - 1/2 tsp.

~ Salt - as per taste.

~ Banana Leaves - to wrap the fish.

~ Coriander Leaves - for garnish.

Method:

~ Clean the Fish. Slit it so that the chilli paste can be applied within. Also put cuts on both the sides. 
~ Grind Green Chillies, Ginger, Cumin seeds & Salt, to make a coarse mixture.

~ Now apply this coarse mixture within the slit of the fish and on both the sides.

~ Wrap the Fish with Banana leaf and steam it for 10 minutes in an vessel (Thondor).
~ Garnish with Coriander leaves and serve hot.

Mutton Gosht

Ingredients:

~ Mutton - 1 Kg.

~ Onion sliced - 3.

~ Tomato sliced - 2.

~ Green Chilli (slit) - 2.

~ Ginger chopped - 1" piece.

~ Garlic chopped - 5.

~ Mustard seeds - 1 tsp.

~ Ghee - 3 tbsp.

~ Turmeric powder - 1/2 tsp.

~ Curry leaves - 7.

~ Bay Leaves - 3.

~ Red Chilli powder - 2 tbsp.

~ Cloves - 4.

~ Cinnamon stick - 1"

~ Pepper - 1 tsp.

~ Pepper powder - 2 tbsp

~ Coriander Powder - 2 tbsp.

~ Cumin (Jeera) seeds - 1 tsp.

~ Salt - as per taste.

~ Coriander Leaves chopped - for garnish.

Method:

~ Heat Ghee in a Pressure Cooker, add Onions and fry till golden brown.
~ Add Tomatoes and saute for 5 minutes.

~ Add Ginger, Garlic, Green chillies and fry for 2 minutes.

~ Add Mutton pieces and mix well. Fry for 5 to 7 minutes.
~ Now add Red chilli powder, Turmeric powder, Coriander powder, Pepper pods,
   Pepper powder, Salt and 1 cup water. Stir well, close the lid of the Cooker, cook
   for 20 minutes and keep aside.

~ Heat the remaining Ghee in a Pan. Add Cloves, Mustard seeds, Cinnamon stick,
   Bay leaves, Curry leaves, Cumin seeds and fry till the seeds sputter.

~ Now pour this to the cooked Mutton Gravy. Boil the Mutton Gravy for few minutes.

~ Garnish with Coriander leaves and serve hot with Rice, Chapathi, Roti or Bread.