Month: February 2019

Ingredients:

• Potato
• tomato
• onion paste
• ginger paste
• turmeric
• chilli
• garam masala powder
• bay leaf
• oil, salt.

Cooking Method:

Cut the potatoes into medium size cubes and fry them lightly in oil and keep aside.

Cut tomato finely, add to the oil with little salt and water, boil, cover and cook in low flame for 5 to 7 min. Open the lid, mash the cooked tomato with a spoon to form a fine paste.

Add some onion paste and ginger paste, saute for a little while. Add bay leaf to the vessel. Mix turmeric, chilli and garam masala with little water, add to the cooking vessel and saute in low flame.

Add the fried potato pieces, salt and water. Bring to a boil, then cover and cook in low flame for 10 mins. The prep is semi dry and can be reished with roti or rice.

Ingredients:

• Boneless chicken
• Cauliflower
• Carrot
• Green beans or peas
• Potato 1
• Onion 1/2
• Garlic 1 pod
• Ginger little
• Tomato 1
• Oil little
• Salt
• Bayleaf
• Cardamom 3
• Clove 3o
• Cinnamon small piece
• Butter

Cooking Method:

Cut chicken into small pieces

Cut appropriate quantity of cauliflower, bean, carrot, potato into small pieces

Heat little oil in a kadai, fry the above vegetables lightly with little salt and keep them aside

Grate onion, ginger, garlic and tomato. To a little oil sauté grated onion till little brown. Then sauté grated ginger and garlic. Add tomato and sauté until tomato melts

Add Bayleaf , cardamom, clove, cinnamon, chicken pieces. Sauté again. Add salt and water as required. Bring to a boil

Cover and cook in low flame until the chicken is cooked (10-20 minutes)

Add fried vegetables. Cover and cook again for 10 minutes and check if vegetables are cooked.

Serve the stew with rice or bread

Optional : little butter can be added for flavour