CHICKEN CURRY

An easy and surprisingly quick chicken curry you’ll want to make time and time again.

Preparation Time: 5-10 minutes

Cooking Time: 35-40 minutes

Serves: 3-4

Serving Size: 1 Bowl

Cuisine: North Indian

 Tags: Gluten-Free, Soy-Free, Peanut-Free

Ingredients

Chicken	400g
Onion	2 medium
Tomato	2 medium
Curd	2 tbsp
Ginger Garlic Paste	½ tsp
Coriander Powder	1 tbsp
Red Chilli Powder	1 tsp
Turmeric Powder	½ tsp
Garam Masala Powder	½ tsp
Salt	to taste
Oil	2 tbsp

Method

• Grind onions and tomatoes separately to a fine paste and keep aside.
• Heat oil in a kadhai and add onion paste. Saute till light brown.
• Now add ginger garlic paste. Sauté for a minute and then add turmeric powder, red chilli powder, salt, pureed tomatoes and curd.
• Cook till the masala is done and oil separates out.
• Add the chicken pieces and cook on a low flame for 15-20 minutes. Add sufficient water for the gravy and cook till the chicken is tender and thick gravy is left.
• Sprinkle garam masala and serve.

MUTTON KORMA

Preparation Time: 15-20 minutes

Cooking time: 1-1:15 minutes

Serves: 4

Size  of Serving: 1 bowl

Tags: Gluten free, Soy free, Peanut Free

INGREDIENTS

Mutton	500g
Potatoes	2 medium
Onion	2 ½ medium
Ginger	1” piece
Garlic	8-9 cloves
Curd	200g
Red Chilli Powder	1 tsp
Poppy Seeds	½ tsp
Cumin Seeds	½ tsp
Coriander Seeds	1 tbsp
Clove	3
Black Peppercorns	10-12
Kashmiri Mirch	2
Salt	to taste

METHOD

• Grind onions and keep aside.
• Roast coriander seeds, clove, black peppercorns, cumin seeds, kashmiri mirch and poppy seeds.
• Grind the above roasted spices with ginger and garlic to a fine paste.
• Heat oil in a pressure cooker and add onion paste. Sauté till golden brown.
• Now add the masala paste, red chili powder, and salt and cook till oil separates out.
• Add the mutton pieces and sauté till the mutton is browned and oil separates out.
• Add curd. Mix well and cook for another 5-10 minutes.
• Cut potatoes into halves and add them to the above.
• Now add 1 cup of water, cover and simmer for 30-45 minutes or till the mutton is tender.
• Serve hot with naan.

NUTRITION INFO. COMING SOON

DUM ALOO AMRITSARI

Preparation Time: 30 minutes

Cooking Time: 25 minutes
Serves: 2 
Tags: Gluten free, Peanut free, Egg Free, Soy Free

Ingredients

Baby Potatoes                                                   100g

Onion                                                                    ½ small

Garlic                                                                     2 cloves

Ginger                                                                  ½” piece

Curd                                                                      2 tbsp

Poppy Seeds                                                      ¼ tsp

Coriander Seeds                                               ¼ tsp

Cumin Seeds                                                      ¼ tsp

Black Peppercorns                                           2-3

Black Cardamom                                              1

Clove                                                                     1

Desiccated Coconut                                        1 tsp

Grated nutmeg                                                 a pinch

Fennel Seeds                                                     1/8 tsp

Red Chilli Powder                                             ¼ tsp

Turmeric Powder                                             ¼ tsp

Salt                                                                         to taste

Oil                                                                           for frying

For Garnishing

Coriander Leaves (finely chopped)          ½ tsp

Method

• Peel and prick potatoes all over with a fork and soak in water with 1 tsp of salt for about half an hour.
• Heat oil in a kadhai and deep fry the potatoes on medium heat till brown on all sides. Drain on an absorbent paper and keep aside.
• Dry roast cumin seeds, coriander seeds, fennel seeds, poppy seeds, coconut, clove, black peppercorns, black cardamom, and nutmeg in a pan and grind them to a fine paste.
• Grind together onion, ginger, and garlic to a fine paste and keep aside.
• Heat 1 tbsp of oil in a pan and add onion ginger garlic paste. Sauté till light brown.
• Now add the ground masala paste, turmeric powder, red chilli powder and salt and cook on a low flame till the masala leaves the sides of the pan.
• Add curd and continue to cook on a low flame for another 3-4 minutes.
• Add the fried potatoes, mix well and then add about ¼ cup of water, simmer and cook on a slow fire for another 10 minutes.
• Garnish with chopped coriander leaves and serve hot with naan or parathas.

FRIED FISH

This recipe makes a great appetizer or a side dish to a meal.  The fish is coated with lightly seasoned rice flour and deep fried to a perfect golden brown in just a few minutes.This recipe is very easy to follow and yields a tasty crispy fish.

Preparation time: 40 minutes

Cooking Time: 10 minutes

Serves:1

Tags: Gluten Free, Soy Free, Peanut Free, Dairy Free

INGREDIENTS

Fish (Pomfret)	1 fillet
Lemon Juice	1 tsp
Black Pepper Powder	a pinch
Gluten Free all purpose flour/ Rice Flour	1 tbsp
Salt	To taste
Oil	For frying

 METHOD

• Clean and wash the fish fillet and apply lemon juice and salt to it and keep aside for 30 minutes.
• Wash the marinated fish in fresh water.
• Mix salt and black pepper powder to the flour.
• Heat oil in a pan.
• Coat the fillet with the flour and deep fry till golden brown on all sides
• Serve hot

NUTRITIONAL INFO.    COMING SOON

GLUTEN FREE POORI

Unlike the traditional poori which is made using a whole wheat flour, this recipe uses a gluten free flour and contains a fair amount of fiber. Since the preparation method involves deep frying, it must be avoided by individuals who are trying to loose weight, diabetics, heart patients, and people with liver problems.

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves: 1


Ingredients

• Gluten Free Flour/ All Purpose Gluten free flour        ½ cup
• Carom Seeds                                                 ¼ tsp
• Salt                                                               ¼ tsp
• Oil                                                                1 tsp + for frying
• Warm water                                                   enough to make stiff dough

Method

• Make firm dough using flour, salt, carom seeds, 1 tsp oil and water.
• Cover with a damp cloth and let it rest for 20-30 minutes.
• Divide the dough into 5-6 equal portions and roll out each portion into a poori.
• Heat oil in a kadhai and deep fry the pooris on medium heat till golden brown.
• Drain on an absorbent paper and serve hot.