Shrimp Curry

ALL YOU NEED

Shrimps 

coconut milk canned (13 oz)

1 medium onion chopped

1 medium tomato chopped

2-3 green chilies

1 inch Ginger grated

3-4 Garlic cloves grated

1 tsp (teaspoon) mustard seeds

5-6 curry leaves

1-2 dried red chili

Salt to taste

1 tbsp garam masala

1 tablespoon (tbsp) red chili powder (optional)

1 tsp turmeric powder

cilantro to garnish

METHOD:

Heat oil in a pan and add mustard seeds, curry leaves, dried chili. cook for a min and add the onions. Add salt, garam masala, red chili powder and turmeric.

Thrown in the green chilies and ginger garlic..

Add the tomatoes, cover and cook for 5-7 mins, open the lid mix it all together...

Add the coconut milk and little bit of water

Wash the shrimps and add them to the curry..

cook for another 5 mins with lid and about a min or two without the lid. Also adjust the water according to the curry you need.

Garnish with cilantro and ready to be served with boiled rice..

Mix Vegetable

This is my take on the most popular Indian restaurant dish.  Try it and I hope you like it.

ALL YOU NEED:
1 cup onions chopped
1 cup tomatoes chopped
1 cup green beans chopped
2 cups cauliflower
1 cup potato chopped
1 cup chopped carrots
1 cup mushroom chopped
1/2 cup green bell pepper
2-3 green chilies chopped
1 cup Nutri (optional) (soya)
4-5 cloves garlic grated
1 inch ginger grated
1 tsp cumin seeds
2 tbsp Oil
Cilantro to garnish

Seasoning:
Salt to taste
1 tbsp garam masala
1 tsp turmeric powder
1 tsp red chili powder (kashmiri mirch)

METHOD:

In a big bowl, take water and add the cauliflower florets, pop it in the microwave for about 5-7 mins.
In another bowl with water add the nutri (optional) and keep it aside

Heat oil in a pan, add cumin seeds, and cook onions until translucent.

Add vegetables that take time to cook, like potatoes, carrots, beans, cook for 5-7 mins with lid closed.

Add the blanched cauliflower 

Mushrooms

Green bell pepper, Nutri (Please squeeze and remove all the water before adding them), tomatoes, ginger and garlic

Add all the seasonings, mix, cover and cook until all the vegetables are nicely done.

Garnish with cilantro and chilies...

Honey Mustard Chicken Salad

ALL YOU NEED

2 Chicken Breast/thighs

DRESSING:

1/2 Cup honey

1/4 cup mustard

2 cloves garlic grated

tiny piece of ginger grated

Salt to taste

black pepper to taste

SALAD:

You can use your favorite salad mix this is what I used:

Lettuce

Tomatoes

Onions

Mixed Bell peppers

carrots

Avocado

METHOD:

Combine all the dressing ingredients, mix it, keep it aside.

Cut the chicken into desire piece size and mix half of the dressing. Let it sit in the fridge for atleast an hour.

When it's time to cook, oil a grill pan nicely and place the chicken. you want it to cook through plus get the grill marks...

Just like this (Looks fancy), Slice the chicken  

Cut the vegetables for salad and place them in a bowl and add the chicken..

Simple right!! It's ready to be served...

Cashew Chicken Curry

ALL YOU NEED:

Whole chicken cut into pieces (2 lbs)

1 1/2 tbsp ginger garlic

1 tbsp kasoori methi

Cilantro and green chili for garnish

1 small Cinnamon stick

1 tsp cumin

3-4 cardamom 

Marinade:

20-25 roasted Cashews

1 tbsp peppercorns

1 tbsp coriander seeds (roasted)

1 small onion chopped  

METHOD:

Gather all the ingredients 

Cook the onion in a pressure cooker until translucent..

Mix the cooked onions with the cashew, peppercorns and rest and blend it with ginger garlic and marinate the chicken atleast for an hour..

This is really simple now... When it's time to cook, Heat oil in the pressure cooker, add cinnamon stick, cumin, cardamom 

To this add the Kasoori Methi, little bit of water depending on how much curry you want, close the lid and let the chicken cook through...

Garnish with Cilantro and green chili

Ready to be served...