Chicken Lababdar

Chicken Lababdar is a rich  and royal Mughlai chicken gravy,which has flavors of butter chicken  but it is comparatively easier to prepare when compared to butter chicken. Lababdar means rich so Chicken Lababdar is a rich chicken gravy, with cream .You can make this delicious recipe at home like restaurant style with a few steps .

I made this  recipe  using boneless chicken breast pieces , you can also prepare  this recipe with bone in chicken as well. There are many choices to make this recipe you can choose fresh chicken tikka or leftover  chicken tikka to make Chicken Tikka Lababdar. For  restaurant style  we can use cheese in gravy but you can replace it with fresh cream. But the usage of cheese make it more delicious  and rich. You can enjoy this recipe with naan or parathas or rice. Another method to reduce cooking time is you can pre-cook chicken an just add to the gravy.

Chicken Lababdar combines tender pieces of chicken with  rich tomato  and onion  gravy. It contains a perfect balance of flavor with creaminess of fresh cram and other spices.Other alternative of fresh cream is coconut milk or coconut paste. If you are looking for a delightful and tasty recipe you can prepare Chicken Lababdar . Here i am giving step by step  instructions to cook this recipe at home .

Prep time:10 minutes

Cook time; 30 minutes 

Total time: 40 minutes 

Servings: 3

INGREDIENTS :

• 300 grams chicken (boneless)
• handful of coriander leaves
• 1 teaspoon cumin powder
• 1 cup grated onion
• 1 1/2 teaspoon cumin seeds
• 1 1/2  teaspoons red chili powder 
• 1 1/2 teaspoons garam masala powder
• 1 teaspoon kasoori methi
• 80 grams butter
• 80 grams fresh cream
• salt per taste
• 1 cup grated tomato
• 1/4 cup mustard oil.

COOKING INSTRUCTIONS:

• Firstly cut the chicken pieces into and place the pan in medium heat and add oil.
• Add cumin seeds to it. Once it crackle add grated onion and saute it until brown.
• Now add chopped tomatoes  and saute for 6 minutes.
• Add spices like chilli powder, garam masala powder .cumin powder, kasoori methi,salt and stir.
• Add chicken cubes and mix well.
• Now turn into low flame and cover pan with lid.
• Cook for 10 to 15 minutes.
• Check chicken is cooked properly.
• Once cooked turn off the flame add butter and cream and mix well.
• Garnish with coriander leaves.
• You can also garnish with shredded ginger  and chopped tomatoes.

Spinach in Yogurt Sauce

 Spinach in Yogurt Sauce is a mouth watering  home made food  , by adding healthy spinach along with yogurt-gram flour sauce. Normally it is an Indian cuisine dish it is not only tasty but also very tasty.This dish is very healthy because  we use only very little amount of oil in this preparation and there is no deep frying and there is minimal usage of spices . The extra taste of this recipe is because of the usage of cumin seeds, dried red chili along with ghee. This gives extra fragrance and mild spice taste to this yogurt curry. It only require 30 minutes of  preparation .Mainly it is used as a side dish with variety of rice items it can also be used with roti's  or chapati.

Prep time:10 minutes 

Cook time:15 minutes

Total time: 25 minutes

Servings:4

INGREDIENTS :

• 250 gram baby spinach 
• 1/2 cup onion sliced
• 3 fresh chilly 
• 1 tablespoon chopped ginger
• 3/4 cup yogurt
• 3 tablespoon gram flour
• 1  teaspoon turmeric powder
• 2  tablespoon oil
• salt
• 2 cup water
• 1/4  teaspoon fenugreek seed

For tempering:

2  tablespoon ghee

1/2 teaspoon cumin seeds

1 teaspoon chili powder

1 dried chili

INSTRUCTIONS:

• In a bowl add yoghurt, gram flour, turmeric,salt, water and mix it until it is lump free.
• Heat oil in medium heat and add fenugreek seeds, then once seeds color changed  add chopped onions, ginger and chili.
• Once onion becomes lightly fried add yoghurt mixture on low heat.
• Cook for 9 minutes until the flour cooks and add salt.
• Add spinach ,mix well and simmer over medium heat, until it cooks completely( for 6 to 7 minutes)
• Turn off heat when.
• For tempering heat oil or ghee in a small pan and add dried chili, cumin  and the chili powder , cook for a minute and pour it over the spinach mix.
• Tempering is optional, but it makes the curry more tasty. Using ghee makes it even more tastier.

Vegetable Fried Rice

 Vegetable Fried Rice is a sumptuous Asian meal by itself which is loaded with fresh vegetables and lots of flavors and can be cooked under 30 minutes. It is a  tasty as well as a healthy meal and you can customize it with your favorite vegetables, spices and even non-vegetarian items. There is no need of any side dishes with it but most of them like it with Chinese dishes like Veg Manchurian or chili paneer or other veg curries. If you like meat you can add Chili chicken or Chicken Manchurian etc.

In order to cook rice we can use two methods , first one is absorption method which is useful for less quantity of rice and the second method is draining method which is used when rice quantity is more. It is very important to cool the rice after cooking . Then allow all the steam to reduce and then add a teaspoon of oil and spread gently and cover it ,this prevents the rice from drying and becoming hard.

When using vegetables for fried rice try using fresh one rather than frozen or old vegetables. Try to chop all the veggies in same shape so that the fried rice looks perfect. Fry the rice for 3 minutes on a high flame.

Use long grain rice such as jasmine or basmati rice. use veggies of your choice here I am using carrot, beans, bell pepper, green peas, green onions, cabbage etc. In addition to it you can use mushrooms, broccoli etc. By adding fried egg and mixing it well to this rice we can prepare egg fried rice .By adding chicken boiled with salt , pepper and turmeric or by frying chicken and adding to this rice we can prepare chicken fried rice. If we add both chicken and egg we can name it as mixed fried rice. Try this recipe at home and I am sure everyone from children to adults will like this.

Prep time: 15 minutes

Cook time: 15 minutes

Total time: 30 minutes

Sevings: 2

INGREDIENTS:

• 1 cup cooked rice
• 1 tablespoon chopped garlic
• 1 teaspoon vinegar 
• 1  tablespoon soya sauce
• Salt per taste
• 2 tablespoon oil
• 1 teaspoon black pepper
• 1/4 cup chopped carrots
• 1/4 cup chopped bell pepper
• 1/4 cup chopped green beans
• 1/4 cup chopped green onions
• 1/4 cup chopped cabbage
• 1 green chili
• 1/2 teaspoon sugar

INSTRUCTIONS:

• Wash rice few times until water is clear.
• Soak in water for 10 minutes .
• Boil 5 cups of water in a pot.
• When water boils add rice to water and add 1 teaspoon of oil.
• Cook rice and drain water from rice and cool it.
• Heat oil on high flame and fry chopped garlic
• Add vegetables and fry for 3 minutes. Fry until vegetables become little crispy.
• Add soya sauce and add vinegar and sugar. Adding sugar and vinegar is optional but it makes fried rice more tasty.
• Add rice to this and add salt and black pepper.
• Garnish with green onions.
• You can add fried paneer , tofu or egg to rice.

Kadai Paneer

 Kadai Paneer is an Indian Curry used as a side dish for Chapati, rice etc. It has a unique taste and its spicy and flavorful. The spiciness in Kadai Paneer can be adjusted as per your taste. It got its unique taste from the spices used in the curry. Fried paneer cooked in tomato, onion, capsicum gravy with kadai masala is one of the delicious paneer recipes. It is one of the best vegetarian dishes that you ever try. It is not only tasty but also very easy to cook at home. once prepared you can store it in refrigerator for at least 3 days. But make sure to reheat it with a little butter and garnish with coriander leaves and serve hot.

Choose fresh paneer, if it is frozen make sure to soak them in warm water for 15 to 20 minutes before using them  Choose fresh large, red and ripe tomato for making puree. For preparing kadai paneer we have three main steps first one is preparing kadai masala and second one frying paneer and the final one is making kadai paneer gravy.

If you want more gravy in kadai paneer pour water as per your need and simmer until the gravy becomes thick.

PREP TIME: 35 MINUTES

COOK TIME:55 MINUTES

TOTAL TIME: 90 MINUTES

INGREDIENTS:

Kadai Masala:

• 2 tablespoon coriander seed
• 2 teaspoon fennel seed
• 4 clove
• 4 cardamom
• 2 dried chilly

Kadai Paneer:

• 6  tablespoon butter
• 1  tablespoon ginger garlic paste
• 250 gram paneer
• 3 chopped green chilly
• 1 small onion chopped
• 1 capsicum cubed
• 1 onion layers separated
• 1 bay leaf
• 5 tomato pureed
• 1 small cinnamon
• 1 teaspoon cumin seed
• 1/4 teaspoon turmeric powder
• 1 teaspoon sugar
• 1 teaspoon  garam masala
• 1 teaspoon Kashmiri chilly powder
• salt
• 1 teaspoon kasuri methi
• 3 tablespoon  coriander  leaves chopped
• 4  coriander  cream( optional)

INSTRUCTIONS:

• For masala : Add 2 tablespoon coriander seed,2 teaspoon fennel seed,4 clove,4 cardamom,2 dried chilly in a pan and dry in a low flame
• Cool once it is dried and blend  it to make smooth powder.
• To fry paneer melt butter in medium to low flame
• Fry paneer in until it becomes golden brown.
• Keep paneer in a tissue to remove excess oil.
• For making gravy melt butter in medium to low flame in a an.
• Saute bay leaf , cumin seed, cardamom, cloves, cinnamon and heat in medium to low flame.
• Add ginger garlic paste and green chilly until raw smell appears.
• Add chopped onion and saute.
• Add tomato puree and cook  for 4 minutes on medium flame.
• Add chilly powder, turmeric powder, salt, kadai masala and garam masala powder.
• Mix all spices for 10 to 15 minutes until gravy becomes thick.
• Then pour water and cover pan , simmer on low flame.
• After some time open lid and add kasuri methi and coriander leaves and mix well.
• Add layer cut onion and capsicum and mix well.
• Add fried paneer and cook for 3 minutes.
• If you have cream you can add that but it is completely optional.

Vegetable Pulao

Vegetable Pulao is a rice dish it is delicious, healthy and quick recipe for a perfect dinner or lunch. This dish is made of basmati rice with spices, herbs. We can make many types of pulao Matar Pulao , Vegetable Pulao, Chicken Pulao, Kashmiri Pulao etc. but here I am preparing vegetable Pulao. Other types we can try out in other blogs. Pulao  is served along with raita, pickle and pappad etc.

Each region has its own way of preparing Pulao, here I am sharing most simple recipe for preparing Pulao. It tastes delicious and super fragrant. Rice in Pulao is not sticky and not mushy. We are using spices like cinnamon, mint leaves, cardamom, cloves for perfect aroma and taste.

Since it is a combination of veggies and spices each bite of Pulao surprise with a burst of flavor. It offers a balanced diet and a balanced meal. It can also be a perfect choice of the nutrients and minerals in one meal. It can be easily customizable according to personal choices and it can be can be used in any occasion for a simple lunch box or festival feast.

You can choose vegetables like capsicum, corn kernels, mushrooms, carrots , cauliflower, potatoes etc. You can cook Pulao  in a pot or pressure cooker.

Prep time: 10 minutes

Cook time: 20 minutes

Soaking time: 20 minutes

Total Time: 50 minutes

Servings : 2

INGREDIENTS:

• 1 1/2 cup basmati rice
• 1/2 cup chopped carrot
• 1/2 cup chopped capsicum
• 1/2 cup chopped beans
• 1/2 cup chopped cauliflower
• 1/2 cup tomato
• 1/4 cup chopped coriander leaves
• 1/4 cup chopped mint  leaves
• 1/4 cup green beans
• 1/2 cup chopped onion
• 3 cloves
• 1 bay leaf
• 4 cardamom
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 3 tablespoon ghee
• salt per taste
• water

INSTRUCTIONS:

• Rinse basmati rice in water and soak for around 20 minutes
• In a pressure cooker add ghee in a medium flame.
• Then add spices like cardamom, cloves and then add ginger and garlic paste.
• Once raw smell of ginger paste and garlic paste is gone add onion and sauté.
• Then carrot, capsicums, beans, cauliflower, and sauté well.
• Add salt as required.
• Add green beans , bay leaf and tomato, then pour 2 1/2 cup of water , check salt if required add more.
• Add mint and coriander leaves and allow water to boil .
• Add rice to water and stir gently.
• Cover the lid of pressure cooker and allow to cook in a medium flame and cook until one whistle came.
• You can off the flame and allow the rice rice to cook in cooker for few more minutes.
• If you are cooking in a pot, cover pot with a lid and cook on low flame until water is absorbed and rice cooked completely.
• Once done , turn off the stove and cover the pot.
• Allow to rest for 10 minutes so rice grains become fluffy.
• Gently mix well with a spatula .
• Serve with raita, pickle, pappad etc.
• Serve hot and enjoy.

Gobi Manchurian

Gobi Manchurian is one of the most popular Indo-Chinese dish used as an appetizer and also a side dish  with main course. Gobi is cauliflower and Manchurian is a sweet and tangy, spicy sauce. You can use other Manchurian recipes like chicken, prawns, paneer etc. instead of Gobi.  There are two variants of Manchurian dry or semi dry and with gravy. Here I am preparing dry version of Manchurian . Both variants are prepared by using common ingredients like all purpose flour, sauces, etc. It taste can vary from middle spicy to hot and fiery based on the recipe and personal preference.

This is one of the most delicious dish that you ever taste and that will bring you to food heaven.

Prep Time: 10 minutes

Cooking time: 35 minutes

Total time: 45 minutes

INGREEDIENTS:

Marinating Cauliflower:

• 1 small cauliflower
• 2 teaspoon vinegar
• 1 teaspoon pepper
• 3 tablespoon all purpose flour
• 500 ml water
• 1 teaspoon chili powder
• salt per taste
• 3 tablespoon corn flour

Frying Cauliflower:

• 75 ml oil

Gravy:

• 3 tablespoon oil
• 1 teaspoon chopped ginger
• 1 teaspoon chopped garlic
• 1/2 cup chopped bell pepper
• 2 tablespoon chopped spring onion
• 1 tablespoon vinegar
• 1 tablespoon sugar
• salt per taste
• 2 tablespoon red chili sauce

INSTRUCTIONS:

• Boil water in a pan and add salt and vinegar.
• Add cauliflower to it to remove pesticides.
• Cover pan with lid and boil for 2 minutes.
• Drain the water and put cauliflower in cotton towel.
• Add corn flour, all purpose flour, chili powder, salt, cauliflower and mix.
• Marinate well and pour oil in a pan .
• Fry marinated cauliflower .
• Drain excess oil from cauliflower once taken out from oil after frying.
• For sauce, heat oil in a pan and sauté ginger garlic in medium flame until raw smell goes away.
• Add chili, bell pepper, spring onion.
• Add chili sauce, soya sauce as per your spiciness.
• Add sugar and mix well.
• Mix fried cauliflower and spicy sauce in medium flame for 2 minutes.
• Garnish with spring onion and bell pepper.

Crispy French fries

 French fries or Finger chips is deep fried potatoes originated from France or Belgium. Potatoes are cut into strips , drying and the frying them. It is used as a snack, and it is also serves with steaks as side dish. It doesn't need much ingredients and it is very easy to cook . You can add cheese, chili and other seasoning depends on your taste. It can be served with ketchup, mayonnaise and barbecue sauce etc. Instead of normal potatoes one can use sweet potatoes also. Other than strips we can cut it into wedges, curls also.

For the best fries we have to take good potatoes which are high in starch and low in water and sugar content. The oil to be used for frying the potato is another factor that will increase the taste of French fries. You should take a neutral oil that will not impart a great flavor. here we want all the flavors from potato not from oil. I am using vegetable oil you can take peanut oil or canola as these oils are neutral.

Cook time: 25 minutes

Servings: 3

INGREDIENTS:

• 3 potatoes
• 1 1/2 cup oil
• salt per taste
• Seasoning( oregano, chili flakes) Optional
• Sauce( Optional)

INSTRUCTIONS:

• You can use potato with or without peeling. Its up to you, but if you are opting for not peeling them you have to scrub potatoes before cutting. But peeling potato will give a uniform look . 
• Next thing is cutting potatoes. You can use a better knife and cut potatoes about 1/4 to 1/3 inch thick.
• Best way to do this is cut a long slice off potato so that flat side rest on.
• Make vertical cut with uniform thickness. Once entire potato is cut , cut them lengthwise.
• Once it is cut put it in to a bowl of ice cold water. So it wont turn grey and also removes excess starch from potatoes. It will help the fries from sticking together while cooking.
• Soak for 2 hours and keep in refrigerator.
• Drain water and pure fresh ice cold water to same bowl. Again drain
• Wipe with a clean cloth to remove starch .
• Transfer to a tray for quick drying . Don't allow to sit too long.
• Next step is frying.
• When potatoes are dried u can heat oil in a pan .
• Now you can put potatoes in pan and make sure don't add too much potatoes.
• In around 3 minutes it will cook and now you can remove potatoes from oil.
• Drain them in a rack or tray and allow to cool.
• Continue with frying rest of the potatoes.
• Once all are fried sprinkle salt .
• If you want other flavors you can add garlic powder, oregano, chili flakes etc.

Cherry-Berry Iced Tea with Lemon and Mint

Cherry-Berry Iced Tea has all the goodness of berries and freshness of mint .It is a perfect summer drink that makes you cool and the cherries and berries make your skin glowing. We are using honey for sweetness you can use any other sweeteners like sugar. It is a prefect drink to beat the heat.

If you are controlling sugar in iced tea , these home made iced teas are much better because the iced teas we are getting in shops contain large amount of sugar and full of artificial flavors

Prep time: 2 minutes

Cook Time: 5 minutes

Total Time: 7 minutes

Serving: 5

INGREDIENTS:

• 100 gram cherries 
• 100 gram berries
• 3 tablespoon brown sugar
• 1 tablespoon lemon juice
• honey per taste
• 2 teaspoon Dust or leaf tea 
• 2 tablespoon sliced ginger
• 5 fresh mint leaves
• 5 cup water

INTRUCTIONS:

• Wash and then remove stem of cherries and berries
• Place cherries and berries with sugar and mash using fork.
• Set for 30 minutes and after that sugar is completely dissolved 
• Add this to a blender and add 1/4 of water and blend until smooth.
• Make water to boil and add tea leaves and boil for 3 minutes.
• Close the lid and allow to coo for 10 minutes.
• Pass through a sieve to remove excess leaves.
• Add cherry berry syrup.
• Pour honey and lemon juice
• Add mint leaves, ginger slices and chill for 15 minutes.
• Add ice cubes (optional) to serving glass and pour tea.
• Sip your healthy berry tea.

Indian Tea Rusk

 Tea Rusk is an Indian Version of Italian biscotti which contains wheat flour, milk, sugar etc. Its crunchy, tasty and a perfect snack for any time of the day. Rusk is a dehydrated version of bread which is made tastier by adding a bunch of ingredients . Rusk is a twice baked bread, first it is baked in a bread form and then again baked to get in rusk form.

Unlike cookies or biscuits, the crispiness and perfectly toasted taste of rusk is absolutely delightful . Would you ever think of making it in your home? You may think that it is a very difficult job, but I am sure that it is not much difficult to make crunchy, tasty tea rusk in your home.

Rusk in India is a favorite tea time snack and dipping rusk in a tea or coffee is world to most of the people who read this. Am I right?

While cooking it first they will come out like a soft cake and then you allow it to cool for 10 minutes or more and then again keep them bank to oven and bake again at a lower temperature to get crispy, crunchy rusk. 

Making batter for rusk is very easy because it contains only  very few ingredients but however baking time is bit high which may test your patience😉. But I think it is quite okay, once your rusk is prepared you will be satisfied by the taste of it and we are doing something that you truly love.

Here I am adding some extra ingredients to make my rusk more tastier. We can make sweet, crispy, crunchy rusk with raisins, tutti-frutti and some other dry fruits like cashew nuts, almond and pistachios.

I always wondered in my childhood how these tasty rusk are made and I was surprised when I get to that it is very easy to prepare.

Prep time: 1 hour

Cook time: 2 hours

Total time: 3 hours

Servings: 4

 INGREDIENTS:

• 2 cups all purpose Flour
• 2 Eggs
• 1/4 cup milk
• 3/4 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1 tablespoon butter
• 3/4 cup powdered sugar
• 1/2 grams Tutti-frutti
• 1/4 cup chopped cashew nut
• 1/4 cup chopped almonds
• 1/4 cup unsalted chopped pistachios 

INSTRUCTIONS:

• Preheat oven at 180C.
• Put baking paper to tin and grease with butter and then sift together flour and baking powder.
• Beat butter and powdered sugar until creamy.
• Add egg one after other and then vanilla extract.
• Add milk and beat well.
• Add tutti-frutti, cashew, almonds, pistachios.
• Mix together and pour the batter into tin and bake for 40 to 45 minutes.
• Allow it to cool and then peel of the baking paper.
• Cut the cake in vertical pieces.
• Bake the cake again for 20 to 25 minutes at 180C or until golden brown and crispy.
• Cool and store in air-tight containers.

Beef Steak with Honey mustard sauce

 Beef Steak with Honey Mustard Sauce is a perfect dish for a treat or birthday. Easy to cook and less preparation is the benefit of this dish. Earlier I prepared chicken steak with sauce , mashed potato and sautéed vegetables. You can take the recipe of mashed potato, sautéed vegetable from that recipe. You can make small changes depends on your spiciness level. Its a super tasty dish that your family will loves it and be ready to prepare it when they are asking🤤🤤.

Prep time: 45 minutes

Cook time: 15 minutes

Total Time: 1 hour

Servings: 4

INGREDIENTS: 

• 4 steaks
• 2 teaspoon olive oil
• 1/4 cup honey
• 2 clove garlic
•  salt
• 2 tablespoon cilantro
• 2 tablespoon yellow mustard
• 1 tablespoon black pepper
• 2 tablespoon fresh lemon juice

INSTRUCTIONS:

• Add olive oil, honey, chopped garlic, salt , yellow mustard, lemon juice to a bowl and whisk until emulsified.
• Marinade steak with salt , black pepper for 10 minutes.
• Pour the sauce over the steak and again marinate for 30 minutes minimum.
• Pre heat grill to medium heat.
• Pour remaining marinade into a pan and bring to simmer for 10 minutes.
• Grill the steak 3 to 4 minutes each side.
• Serve along with mashed potato, buttered vegetables and garnish with cilantro or rosemary.

Vegan Chili Garlic noodles

 Chili garlic noodles is flavorful, spicy and can be prepared in 20 minutes. This is an Asian Chinese recipe so it is lightly spicy flavor of red chili. You can add vegetables of your choice like carrot, bell peppers, cabbage ,mushrooms etc.  Anyone can make it in home without much effort. This dish is so satisfying and filling. 

Prep time:10 minutes

Cook time: 10 minutes

Serving: 2

INGREDIENTS:

• 1 cup fresh noodles
• 1/2 cup carrot
• 1/4 cup cabbage
• 1/4 cup bell pepper
• 1/2 cup onion
• 4 clove garlic chopped
• 1/2 teaspoon ginger paste
• 1/2 tablespoon garlic paste
• 1/2 teaspoon chili sauce
• 1/2 teaspoon soya sauce
• 1/2 teaspoon chili flakes
• water as required
• salt as required
• 1/2 teaspoon black pepper powder
• 2 tablespoon oil
• spring onion ( optional)

INSTRUCTIONS:

• Chop onion and keep in a bowl. Then cut carrot and bell pepper into julienne and keep aside.
• Add 3 cups of water into a pan and heat water. Once boiled add noodles and cook until it is soft.
• Once it is boiled transfer into another bowl and keep aside.
• Heat oil in a pan and add onion, carrot, bell pepper, garlic, cabbage, ginger paste, garlic paste and salt.
• Stir and mix well.
• Add cooked noodles to pan with vegetables and mix well.
• Cover with a lid and bring flame to low and cook for 3 minutes.
• Add chili sauce, soya sauce, pepper and mix well.
• Add chili flakes as per your spice level.
• Garnish with spring onion or celery. 

Chicken Biriyani

  Chicken Biriyani is a rice dish made with chicken, caramelized onion, fried cashews, raisins. The bottom layer of rice absorbs all the flavors of chicken as it cooks giving it a rich flavor while the top layer of rice is fluffy and white. Marinating the chicken ensures it is seasoned to core and creates more flavors. 

Prep time: 30 minutes

Cook Time: 80 minutes

Total time: 1 hour 50 minutes

Servings : 4

INGREDIENTS:

• 2 tablespoon oil
• 1 cup basmati rice
• 800 gram chicken
• 1/4 cup cashews
• 1/4 cup raisins
• 1 teaspoon mint leaves
• salt
• 1 tablespoon gram masala powder
• 1 bay leaf
• 3 cardamom
• 5 black pepper
• 3 clove
• 1 teaspoon cumin seed
• 1 small cinnamon
• 2 large onion
• 4 green chilies
• 1 teaspoon turmeric powder
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 teaspoon chili powder
• 1 cup curd
• 2 tablespoon coriander leaves
• water
• 2 tablespoon ghee

INSTRUCTIONS:

•  Heat oil in a deep bottomed pan ,once it is hot add bay leaf, cardamom, cumin seed, cinnamon, cloves ,pepper and sauté for 2 minutes.
• Now add chopped onion to it and sauté until it is pink and add salt.
• Then add ginger paste, garlic paste, green chilly, turmeric powder, chili powder and cook for 3 minutes.
• Add chicken to it and then add curd, mix well.
• In a medium flame add garam masala, mint leaves and coriander leaves.
• Add water as per requirement .
• Cover pan with lid and cook until chicken is tender.
• Add rice to it and allow to cook.
• Check chicken and rice cooked properly.
• Then add ghee and cover with a lid.
• Add fried cashews, raisins and onions, then again cover with lid for 15 minutes in low flame.
• Serve it with salad or pickle.

Homemade Chicken Caesar salad

 Caesar salad is made from fresh lettuce along with crispy veggies, cheese, croutons. Its creamy dressing fill it with so much flavor and you feel like yo are having a full plate of vegetables. Its a stunning side dish but it is also a meal of its own.

Prep time: 10 minutes

Cook time: 10 minutes

Cook time: 20 minutes

Serves: 4 to 5

INGREDIENTS:

• 1 teaspoon olive oil
• 1 bunch of romaine lettuce
• 1/2 teaspoon black pepper
• salt to taste
• 1/4 cup grated parmesan cheese

Chicken :

• Chicken breast -150 grams
• 2 tablespoon olive oil
• salt to taste
• black pepper as required
• 1 tablespoon fresh lemon juice
• 1 teaspoon  garlic paste
• 1/2 teaspoon ginger paste

Dressing:

• 1/2 cup raw cashews
• 1 garlic clove
• 2 tablespoon fresh lemon juice
• 2 teaspoon Dijon mustard
• 1/2 cup water
• 1/2 teaspoon black pepper
• salt per taste

INSTRUCTIONS:

Chicken:

• Marinate the chicken with the ingredients listed for marination and set aside for 1 hour at least.
• Preheat grill to medium heat .
• Add chicken to grill and flip occasionally, until chicken is completely cooked at 165 degree F about 5 minutes each side.

Dressing:

• In a blender or mixer add all the ingredients for dressing and blend until creamy.

Salad:

• To assemble salad, place lettuce in a bowl then  top with chicken.
• Add salt and pepper if needed.
• Pour dressing to top of it and combine and then add cheese.
• Drizzle olive oil above it  

You can make home made croutons and add to Caesar salad. In addition to it you can add pomegranate for sweetness and other fresh veggies of your choices.