Cabbage & Carrot Curry - North Indian Style

This dry curry goes well with rotis/chapathis.

Ingredients:
Sliced Onion - 1 cup
Chopped Cabbage - 2 cups
Carrot - 1
Tomato - 1
Garlic - 2 pods
Green chilli - 1 (or as required)
Salt
Kitchen King Masala - 1 tsp
Garam Masala - 1 tsp
Oil- 1.5 tbsp
Jeera - 1 tsp



Method:
Heat oil in a pan. Crackle jeera.
Add garlic, green chilli, onion and fry till onion turns soft.
Add cabbage and grated carrot.
Add salt and masala powders.
When cabbage is 3/4th done, add chopped tomato and stir.
Fry till tomato turns soft.
Garnish with coriander leaves and serve with rotis or chapathis.

I am going to be very busy with some personal work for a few months. So I will not be able to visit your blogs and comment. I will try to post recipes as often as I can.

Pepper chicken fry

This is a simple Chicken fry which i tried for my husband . I prepared this fry with out adding water & tomato.It came out really good.Everybody enjoyed at my home.It tastes good with rice & roti.



Ingredients:
Chicken - 250g (bone less)
Turmeric powder - 1/4 tsp
Chilli powder - 1/2 tsp
Pepper powder - 1/2 tsp (freshly ground)
Ginger garlic paste - 1/2 tsp
Chicken masala - 1/2 tsp
Curd - 2 tsp
Salt - To taste

For seasoning:
Whole black pepper - 1/2 tsp
Curry leaves
Onion - 1
Garlic - 15 flakes

Preparation method:
1. Mix all the ingredients along with chicken & Marinate for 30 min.
2. In heavy bottom pan,heat the oil,add curry leaves,chopped onion , garlic & Pepper corns.
3. Saute for 1 min,add Marinated chicken pieces,saute well.
4. Close with lid & allow it to cook,mix well in middle.
5. Saute well until it turn golden brown color & serve hot.

Potato Pie Pockets

Pie has always been on my Must try List. Once tried making apple pie and it was a Flop. Got this Potato Pie recipe from Menu Rani Chellam's Tiffen Ready Cookbook. Made some simple changes to the Filling and instead of making it as Single Big Pie made it as pie pockets in Muffin tin. Easy to Share and Portion Control too!!!

Ingredients
For the Pie Crust
200gms All Purpose Flour
2 tsp baking powder
100gms Cold Butter
1/2 cup Ice Cold Water
Salt to taste.

Method

Sieve together All Purpose flour and Baking powder , add salt and Cut the butter and work it thru the flour using a pastry blender or a fork. When the flour resemebles a coarse meal add required amount of water and make soft dough. Cling wrap and keep it in the refrigerator, let it sit for an hour.

Filling

3 medium size potatoes

1 bunch of spinach

1 medium sized tomato, finely chopped

1 medium sized onion, finely chopped

2 tsp red chilli powder

1 tsp ginger-garlic paste

Salt to taste.

Wash, peel and cube potatoes and cook until soft, Chop the spinach and cook separtely. In a Kadai, heat oil, splutter mustard seeds when they crackle add onions, saute until translucent. add tomatoes and ginger-garlic paste and saute for a minute or two. Add potatoes and spinach and saute for 5 minutes. Adjust salt and Keep it off the flame.

Grease the Muffin Tin. Take out the Dough from the refrigerator and Roll out small discs to fit in your muffin tin, Put the 1 or 2 tbsp of filling in each and Cover it using thin strips of the dough. Preheat the Oven 180C and bake for 35-40 minutes. When the top turns golden brown, it is done.

You can also find this @ LYRO#Potato Happening @ Sindhi Rasoi