Chicken Curry

Ingredients

1 Kilo Chicken
4 Onions, chopped finely.
Tomatoes - 2 chopped finely
Cinnamon Sticks (about 2)
Cardamon (about 4 crushed)
Cloves (about 3 or 4)
Jeera - 2 tsps or more
Whole black Pepper (Crushed )
Garlic- 10 or 12 chopped finely or crushed
Ginger - about 3 tsps chopped finely
Green Chillies - 3 or 4 (depending on how spicy you want it)
Garam Masala (Punjabi Special Garam Masala)
Daniya Powder
Red Chilli Powder
White Vinegar : about 2 tsps
Kasturi Methi - A few handfuls
Lemon juice (if required)

Method :

Heat oil in a pan, add jeera, cinnamon, cloves, cardamon and chillies. Saute, and add the garlic and ginger. Fry in the oil for a minute (make sure it doesn't burn).

Then add the onions in and fry till pinkish brown (not crispy) . Add in the tomatoes, chilli powder, dhaniya powder and garam masala powder.Let it all cook for about 15 or 20 minutes till the Oil separates.

The add the chicken and stir fry it for a few minutes and leave to cook for about 10 minutes. Then add some water and salt and extra Garam masala and dhaniya powder.Cook for about 20 minutes. Then add the vinegar and Kasturi methi. Keep cooking on low flame till the chicken is tender.


Notes :
Garnish with Coriander before serving :)
You could add Kashmiri Chillies too in the oil when you add in the Jeera and chillies.

Banana Cake!

I love baking!, and I'm always looking out for different cakes,pies and other sweet treats!.
Banana Cake is one of my favorites, as it is so versatile. Served up with rich Vanilla Ice-cream it makes a great dessert, or left plain
it works well as a tea cake .

While this recipe is very inspired by a recipe site online, I've modified it to ensure a texture and sweetness my partner and I enjoy!.

This cake has to be one of the easiest to make!. The mix itself can be prepared in about 15 minutes!.

Ingredients.

125g butter, softened
350g (1 1/2 cups) sugar
3 large ripe mashed bananas.
1 teaspoon natural vanilla essence
2 large eggs
225gms (1 1/2 cups) self-raising flour
1/2 teaspoon bicarbonate of soda
1/2 cup Buttermilk or milk (optional)

Preheat oven to 160 degrees Celsius fan-forced. (increase this temp to 180 degrees C if you don't have a fan forced oven)

Place butter, sugar, banana, vanilla and eggs in a food processor.
Process for about 2 minutes.
Optional : Add buttermilk/milk and pulse to combine.(This can be also be done manually. I usually mix it in a bowl with a wooden spoon.Make sure you mix this thoroughly to ensure there are no lumps)
Add flour and bicarbonate powder to the food processor and process until just combined.
Pour batter into a well greased pan.
Bake for about 50-60 minutes, or until a skewer or knife inserted in the centre of the cake comes out clean.

Leave cake to cool for about 15 minutes, before removing it from the container!.


Notes: Try and stick to the quantities mentioned above, as any variance to the above can alter the moistness/sweetness of the cake.
However feel free to experiment! :D

Chilli Chicken

This is another recipe I learnt from my Mum!. It's very simple and really tasty :)


Ingredients:

* Chicken - 750gms
* 1 Onion
* 3 dry red chillies (Kashmiri Chillies)
* 4 or 5 tsps of Soy sauce
* 2 tsp ginger paste
* 2-4 tsps garlic paste (the more the garlic the better the taste!)
* 2 Green chillies
* 2 tsps of Garam Masala
* Salt to taste

Preparation:

Dice the chicken and marinate it in soy sauce for about 30 to 45 minutes.
Grind the onions, green chillies and kashmiri chillies.
In a pan add Sesame (til) oil and the onion chilli paste.
When it turns light golden brown in colour add the ginger and garlic paste. Cook for 5 minutes. Stir well and then add the marinated chicken with salt and the garam masala.

Cover it and let it cook on a low flame for about 30 minutes.Add water if you'd like some gravy. I think this taste best left in a semi dry state!.

Kaddu ki Sabzi (Indian style pumpkin)

The slightly sweet flavor of the pumpkin is offset by the heat from the chillies . Serve it with hot Chapatis (Indian flatbread).

Ingredients:

• 750 gms pumpkin seeds removed, cut into 1" cubes (I prefer Jap pumpkin)
• 2 tbsps vegetable/ canola/ sunflower cooking oil
• 3 dry red chillies (Kashmiri chillies)
• 4-5 curry leaves (Karripatta)
  
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/2 tsp red chilli powder
• 1/2 tsp sugar (if required)
• 2-3 tsp Coriander powder (Dhania powder)
  
• Salt to taste

Preparation:

• Heat the oil in a flat pan and add the cumin and curry leaves and fry till spluttering stops.
• Add the dry red chillies and fry for half a minute.
• Add the ginger, tumeric powder and chilli powder and fry for about 2 minutes.
• Add the pumpkin, coriander powder and season with salt. Cover the pan with a lid.
• Cook till the pumpkin is soft. Sprinkle with a little water only if needed.
• Serve with hot Chapatis (Indian flatbread).