Thai chicken

Ona Sadya

Apple pachadi

Ingredients:
Curd-1cup
Apple-1
coconut scraped- 1cup
mustard seeds -1tsp
green chilly- 1
curry leaves
salt to taste

method:
Cut the apple into small pieces
Add salt and a cup of water to it
Cook it till it becomes soft
Grind together coconut,green chilly and mustard seeds
Add this to the cooked apple
Now heat oil in a pan
Splutter some mustard seeds, red chillies and curry leaves. pour this over pachadi
Pachadi is ready to serve

Chicken biriyani

Ingredients
Biryani rice – 4 cups
Chicken – 1 kg
Onion – half kg.
Tomato – 1 (big)
Green chili– 15
ginger – 2inch piece
garlic – 10 cloves
Lemon – 1
Curd – 1/2cup
Corriander leaves – 15 gm
Curry leaves – as needed
Garam masala – 1 tsp
Ghee - 6tbsp
Cloves – 5
Cardamom – 5
Cinnamon – a big piece
Cashew nuts – 50 gm
Raisins – 25 gm
Water – 8 cups
Salt - to taste

Method

• Marinate the chicken pieces with curd ad salt
• Deep fry 1 cup sliced onion till golden brown and keep it aside
• fry cashew nuts and raisins and keep it aside
• Make a paste of ginger, green chilli and garlic

For the rice:

• Add 4tbsp ghee to a thick bottom vessel
• When hot add whole gharam masala 5each
• Then add 3sliced onion and saute
• Add washed and drained rice and fry for 5 mins
• Add 8 cups boiling water, lemon juice and salt.
• Close the lid and keep it in sim till the rice is cooked
  

For the masala:

• Heat 2tbsp ghee in a vessel
• When hot add sliced onion and stir till it turns light brown colour.
• Add ginger- garlic-green chilli paste and stir for 3 mins
• Add sliced tomato followed by chicken and mix well.
• Add curry leaves and corriander leaves
• Add garam masala powder and salt.
• Cook the chicken till done and keep it aside
  

In a pressure cooker add 1tbsp ghee
Then add a layer of masala
Add some cooked rice on top of it.
Then add another layer of masala
Then again add cooked rice on top of it
Add fried onion, cashew nut and raisin ontop of it
Sprinkle some coriander leaves on top
Sprinkle a pinch of garam masala on top
Close the lid and keep in sim for 10 mins

Your chicken dhum biriyani is ready to serve

Mathi curry

Ingredients:
mathi- 1/4kg
kunjulli- 6
coconut grated- 1cup
red chilli powder- 1tbsp
fenugreek- 1pinch
tomato - 1
tamarind - small lemon size ball
Ginger - 1inch piece
curry leaves - 1sprig
salt to taste

Method:

• Grind coconut, kunjulli, fenugreek, ginger and tomato to a fine paste
• add tamarind water to it and boil
• Add curry leaves
  
• When it boils add cleaned fish pieces
• Cover the pot and bring it to boil
• Then simmer it for another 15mins.

Your fish curry is ready to serve

Apple cake

Ingredients:
maida - 1cup
butter - 2/3 cup
sugar - 1/2 cup
egg - 2
milk - 1/4 cup
apple - 1(chopped)
baking powder - 1/2 tsp
apple essence - 1/2 tsp

Method:

• Add beaten egg with butter and sugar and mix well
• Add seived maida and baking powder to it
  
• Mix in milk, essence
• Add chopped apple and mix
  
• grease a microwave safe bowl and pour the cake mixture
• cook at 100% power for 5mins

Apple cake is ready to serve

Ari dosa/ Rice dosa

Ingredients:
Rice powder - 2cups
cooked rice - 1/4 cup
coconut - 1/4 cup
salt to taste

Method:
blend well all the ingredients.
Heat a nonstick pan and pour the batter. cook it covered. No need to turn it.
Rice dosa is ready to eat

Healthy Chicken fry

This is a healthy one with lots of baby onions and garlic in it.
Ingredients:

Chicken(medium) - 1 no
Baby onions(Kunjulli) - 10 nos
Garlic pods - 10 nos
Chilli powder - 1 1/2 tsp
Garam masala powder - 1 tsp
Pepper - 1 tsp
Thick coconut milk - 1 cup
Salt - As reqd

Method:

1)Clean the chicken well and cut into small pieces.
2)Grind well all the ingredients except milk.
3)Marinate the chicken pieces with this mixture and keep it aside for atleast half an hour.
4)Heat a non-stick pan and cook the chicken with coconut milk.
5)Add salt to taste.
:- Do not add water.
6)When the chicken is cooked and the oil from coconut milk comes out, add curry leaves.
7)Cook it well until the oil disappears and it becomes dry.
:- Serve hot with rice, chapathi or paratha.