Ingredients:

• 1 medium sized butternut squash
• 1/2 stick of butter
• 1 cup of milk
• 1/4 tsp kosher salt
• 1/4 tsp fresh ground pepper
• 2 cloves of garlic
• 1/4 cup brown sugar
• 1/2 medium sized onion
• 1 tsp olive oil

4 cups chicken broth (or water)

Method

Preheat oven to 400 degrees. Cut squash in half lengthwise. Spread butter liberally onto squash and then add brown sugar on top. Bake for 1 hour or until tender and allow to cool. Scoop out squash with a spoon (or an ice cream scoop) and discard all skin and seeds. Heat oil over medium-high heat and saute onions and garlic-add chicken broth and simmer for 20 minutes. Put squash in food processor or blender along with onions and garlic, salt, pepper and milk. (Make sure you use care when blending hot food.) Reheat soup and serve.

Ingredients:

• 2/3 cup butter
• 1/2 cup chopped onion
• 2 large cloves garlic, minced
• 5 cups chicken broth
• 4 stalks celery, finely chopped
• 4 to 5 carrots, finely chopped
• 3 lbs. broccoli, cut into flowerets
• 1/2 cup all-purpose flour
• 1/4 tsp. salt
• 2 cups heavy cream
• 1 cup milk
• 2 tsp. ground nutmeg
• 8 oz. sharp cheddar cheese, shredded

Method

In a saucepan melt 2 tablespoons of the butter over medium heat. Add onion and garlic; saute until tender. Add chicken broth, celery, and carrots to saucepan. Bring to a boil. Reduce heat and simmer until carrots are tender. Add broccoli; simmer 10 to 15 minutes more. Meanwhile, in another saucepan melt the remaining butter. Whisk in flour and salt until smooth. Cook over medium heat, whisking constantly until mixtures bubbles. Gradually whisk in cream and milk, whisking constantly over medium heat until mixture comes to a boil and thickens. Stir in the nutmeg. Remove saucepan from heat; add cheese, whisking until cheese melts. Pour cheese mixture into broccoli mixture, stirring until combined; heat through.

Ingredients:

• 4 cups chicken broth
• 2 cups long grain rice
• Salt and ground white pepper
• 1/4 cup butter
• 1/2 cup chopped red sweet pepper, sauteed
• 1/4 cup fresh chives, chopped
• 2 teaspoons dried basil,
• crushed
• 2 tablesspoons seasoned
• rice vinegar

1/2 cup toasted slivered almonds

Method

1. Bring chicken broth to boil, add rice and salt and white pepper to taste. Reduce heat and cover. 2. When rice has cooked, about 20 minutes, add butter, sweet pepper, chives, and basil. Mix well. Add rice vinegar(more can be added to taste). Stir in almonds just before serving or sprinkle on top in serving dish.

Ingredients

Chicken - 1 kg
Onions - 3-4
Garlic - 5-6 cloves
Ginger - 1 piece
Green chillies - 5-6
Coriander powder - 3 teaspoon
Turmeric powder - 1 teaspoon
Red chilli powder - 2 teaspoon
Tomato - 3nos
Coconut milk - 1 cup
Curry leaves - 1 stalk
Oil - as required
Garam masala powder - 2 teaspoon
Salt - to taste

Method :

1. Cut and clean the chicken in big pieces.
2. Slice the onions, slit green chillies, ginger and garlic.
3. Heat a pan and add oil and sliced onion and fry till transparent.
4. Add crushed ginger, garlic and green chillies and fry for 2- 3 minutes.
5. Add the coriander powder, chilli powder, turmeric powder, garam masala and saute for some time and add the chopped tomatoes, curry leaves and fry for some time.
6. Add the chicken and fry for a few minutes and add salt
7. Cover the pan and cook on slow fire till chicken is cooked.
8. When chicken is cooked add coconut milk and heat for few minutes and remove from fire.
9. Serve with aripathiri or rice chapathi.

Ingredients1 Kg. Chicken (Broiler)- Cleant & cut into medium pieces
3/4 cup Fresh grated coconut - dry roasted on tawa
1 inch cinnamon, 3 cloves, 7 - 8 Pepper corns (coarsely pounded)
1 pod garlic - minced
2 1/2 inches ginger - minced
1 cup Finely chopped onions
1 sprig Curry leaves
2 Tej patta
2 Tomatoes - Finely chopped
4 Tblsp Oil
Salt to taste
Finely Chopped Coriander Leaves to Garnish

To Grind Dry Powder : (all ingredients to be very lightly roasted on hot tawa, should not be burnt or blackish)
1/2 inch Cinnamon
1 green cardamom
4-5 pepper corns
1 tsp Khus Khus (Poppy Seeds)
1 tsp Cummin Seeds
3 Cloves
6 Kashmiri Red Chillies
5 Madras Red Chillies
1/2 tsp turmeric powder
1 Tblsp Coriander Seeds
1/2 Tsp Methi Seeds

Method

1. In a heavy bottom vessel heat oil add the pounded garam masala with tej patta and fry for a minute.
2. Add onions and curry leaves and fry for some time more till the onion starts turning brown.
3. Add ginger and garlic and fry till it turns golden brown.
4. Add grated coconut and fry for 3 minutes.
5. Add ground dry masala powder and fry for 5 minutes till it exudes a good aroma.
6. Add tomatoes and fry, add salt to taste.
7. Add chicken pieces and fry till the chicken pieces leave water. Check for salt.
8. Add half cup of water or less so that it just forms a thick gravy.
9. Cover and cook for 15minutes, stirring occasionally.
10. Garnish with coriander leaves and serve hot with Neer Dosa, Roti’s or Rice.

Ingredients

1 kg chicken, cut into 8 pieces
2 tbsp.oil
2 large onions chopped
4 green chillies
1/2 tsp. cummin seed
4-5 curry leaves
500 gms sali (potato straws)

Ground to Paste
6 cloves garlic
1/2″ piece ginger
1″ cinnamon
1 tsp.garam masala
1/2 tsp. turmeric powder
salt as per taste

Method

1. Heat the oil, put in cummin seeds and curry leaves and when they splutter add the onions and cook until golden in colour.
2. Add the ground paste and stir for another a minute.
3. Mix in the chicken and salt and cook stirring, until dry.
4. Add 3 cups of water and bring to a boil.
5. Simmer, stirring occasionally until a thick gravy is left.
6. Place the chicken gravy in a dish and sprinkle the sali over it

Ingredients

500 gm chicken skinned and washed and chopped
2 large onion, chopped
2 tomatoes, chopped
2 Bay leaves
1 tsp turmeric
1/2 cup fresh coriander leaves chopped (optional)

Dals Required
1/4 cup.val dal
1/4 cup masoor dal
1/4 cup moong dal
1 cups tuvar dal
(Wash and soak the above dals for at least one hour)

Vegetables
50 gm orange pumpkin
1 brinjal
1 carrot
1 potato peeled
Methi 1/4 bunch or 6 small bunch of dhansaak methi (if available)
(Chop the above vegetables and methi leaves and quartered the potatoes)

Masala
4 cloves
1 small onion, finely chopped
4 tsp oil
1 inch cinnamon
2 inch piece ginger
3 tbsp tamarind water
6 cloves garlic
3 green chillies
2 tsp dhansaak masala or sambhaar masala
2 tsp dhania-jeera masala
salt and black pepper powder to taste
(Ground the above masalas)

Method

1. Pressure cook the dals, vegetables and chicken pieces for 15 minutes (put enough water and little to more so that all the ingredients in the cooker are covered)
2. When cooled open the cooker and remove the chicken pieces and potatoes pieces from the dals and vegetables
3. Blend the dals and vegetables
4. Heat oil and fry the chopped onions till brown
5. Add the ground masalas and bay leaves fry till aroma comes out
6. Add chopped tomatoes and coriander leaves
7. Add salt and turmeric powder and fry for 2 minutes
8. Add the blended dal to the masalas and allow it to boil
9. Then add chicken and potatoes pieces
10. Allow it to cook (add more water if necessary)
11. Finally the dal should be little thick
12. Serve hot with brown rice

Ingredients 1/2 kg Chicken boneless, Cut into small pieces
1 tbsp Cornflour
2 tbsp Maida
1/4 tsp Chilli powder
1/2 tsp Ginger garlic paste
1/4 tsp Jeera
1 Egg
1 pinch Garam masala
Salt to taste
Method:

1. Mix the flour, egg all the ingredients and make a thick mix
2. Add the chicken pieces in it. Let it marinate for 1 hr
3. Deep fry the chicken pieces in oil.
4. Take little of that oil add some onion, green chillies and sauté and add to the chicken for garnish.

Ingredients

1/2 kg Chicken (cut into small pieces)
1 tbsp Chilli powder
1/4 tbsp Turmeric
1 tbsp Ginger, garlic paste
1/4 tbsp Garam masala
1 big Onion
2 small Tomatoes,cut into small pieces
Salt to taste

Method

1. In a kadhai, heat oil , fry the onions well
2. Add ginger , garlic paste and fry well
3. Add turmeric, chilli powder, little garam masala and fry well. Pour some water and fry well.
4. Add tomatoes and fry well till the tomato cooks well and oil leaves the masala
5. Now add the chicken pieces and fry well, then add little water and cook well
6. Let it simmer well and gravy thicken up. Garnish with Cilantro.

Ingredients

1 kilo chicken
2 tsp ginger paste
2 tsp garlic paste
salt according to taste
1 tsp freshly crushed black pepper
1/2 tsp red chili powder
5-6 tomatoes (medium size)
3-4 whole green chilies
4 tbs oil

Method

1. This dish is best cooked in a Wok (Karahi) but you can use a regular pot if you don’t have a Wok.
2. Add the chicken in a pot with garlic & ginger and leave on medium heat for the water to dry.
3. When the chicken has softened add everything, including the oil, except green chilies & tomatoes.
4. Increase the heat to dry water if any then add green chilies & tomatoes.
5. Lower the heat and cook covered for 5-10 minutes.
6. Then when the tomatoes have softened, increase the heat and evaporate all the water.
7. The end result should be with very little gravy.
8. Serve with Naan.