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Instant recipes
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If you have a party at your home and you want to cook something special, here are few mouth-watering recipes that can make your dining table look decorative. The aroma of these delicious recipes will pull your guests towards the table.
Gobi mutter
Ingredients
Cauliflower - 2 cups
Peas - 1 cup
Salt to taste
Oil - 2 1/2 tsp
Diced fresh tomatoes - 2 nos
Cinnamon - 1 inch piece
Cloves - 4 nos
Sugar - 1/4 tsp
Coriander leaves - 1 cup
Cashew nuts - 10-12 nos(optional)
Grind to paste
Onion - 2 nos
Garlic - 10 pieces
Cinnamon seeds - 1 tsp
Coriander seeds - 1 1/2 tsp
Chilli powder -1 1/2 tsp (or as per requirement)
Green chilies -5 (or as per requirement)
Turmeric powder - 1/2 tsp
Add a little water to the above ingredients to get a smooth mixture.
Method
Cut the cauliflower into big pieces, wash them in cold water. Sprinkle some salt and
set aside. Heat some oil in a pan, add the cloves and cinnamon. Next add the paste and bring it to boil, till oil and masala are separated. Add the peas first; then add the cauliflower. Let it cook. Then add tomatoes, and after the tomatoes are cooked, add sugar and salt to taste. Finally garnish them with coriander leaves and the cashew nuts. Serve with roti or rice.
Chicken curry with rice
Ingredients
Chicken breasts chopped - 3 nos
1/4 - Onion finely chopped
Curry powder - 3 tsp
Chilli powder -1 tsp
Green finger chilli - finely chopped
Garlic paste - 4 tsp
Ginger paste - 2 tsp
Vegetable oil - 5 tbsp
Coriander leaves - 4 tbsp (roughly chopped)
Whole coriander leaves - 1 tbsp
Garam masala - 1 tsp
Method
Make a paste of the curry powder and chilli powder with a little water. In a pan, fry the onion until translucent in the vegetable oil. Now add the garlic, ginger and chilli and stir fry on medium flame for 5 minutes. Add the curry and chilli powder paste and stir, fry for a further 30 seconds. Add the chicken pieces and cover tightly from all sides. Add half the masala gravy and simmer for 20 minutes or until the chicken is cooked. Stir constantly. If needed add more masala gravy and water to prevent the curry from becoming too thick or dry. Now add the finely chopped coriander leaves and cook for a further minute. Serve with the whole coriander leaves sprinkled over the top.
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