Chicken Kandha /Yam

Ingredients:
Chicken Boneless - 1 lb 
Kadha/Yam - 1 cup diced
Salt - as needed
Chilli powder - 3 tbsp
Turmeric - 1/2 tsp
Green chillies - 4 slit long
Coriander powder - 1 tsp
Ginger garlic paste - 1 tsp
Lemon juice - 2 tbsp
Garam masala - 1/2 tsp
Cilantro - finely chopped
Dry coconut  - grated
Oil - for deep frying

Method:
Heat oil in a fry for deep frying and deep fry the kandha pieces until its golden color.Set aside it aside in a bowl. In an another pan heat 4 tbsp of oil. After its heated added green chilli's, onions, turmeric. After its golden brown add ginger garlic paste. Stir it well for 1 min. Add 1 lb of cleaned chicken and mix well. Close
the lid and cook until its almost done, mixing it in between. Now add the kandha pieces and stir well. Wait for 4 minutes and add salt, chilli powder. Stir well and close the lit and let it cook for another 10 minutes. Now add corindar powder, garam masala, dry grated coconut 2tbsp. Mix everything well and add 2 tbsps of lemon juice and take it into the bowl.

Methi Chicken

Ingredients:

Chicken      - 2 lbs  
Onion     - 1/2 chopped 
Methi leaves      - 1 cup 
Chilli Powder   - 3 tsps
Whole Spices      - 2 cloves, 1″ cinnamon, 1 elaichi, 2 bay leaves,1/4 tsp shajeera
Ginger garlic paste     - 1/2 tsp
water          - 2 cups
Yogurt        - 1/4 cup
Dhaniya powder- 1 tsp
Turmeric   - 1/4 tsp
Lemon juice - 1 tbsp
Oil    - 2 tbsps
Garam masala powder - 1 pinch
Cilantro    - 1/4 cup
Salt - to taste


Cooking Method:
Clean the chicken and marinate it with chilli powder, turmeric, ginger garlic paste, yogurt,salt and lemon juice. Leave it in the fridge for 4 hours.
After 4 hours:
Heat oil in a pan and add all the whole spices to it. let it splatter. Add onions to it and wait until it becomes little brown. Add turmeric and methi leaves. Stir well and close the lid. let it cook for 3 minutes. Add ginger garlic paste and stir well.
Now add the marinated chicken and mix well and close the lid. Continue to cook it until its done, stirring in between. Add a pinch of garam masala and cilanto at the end and mix well.
Take this in a bowl and serve.

Goat Keema Curry

My mom used to make this curry since i was little and this has been my all time favorite curry. I could never resit without eating more when ever my mom makes this curry. I inherited it from her and have been making it from past 8 years.


Ingredients:

Goat Keema - 1 lb
Onions - 1 medium chopped 
Fenugreek/methi leaves - 1 big bunch
Ginger Garlic paste - 1 Teaspoon
Chilli Powder - 2 Tbspoons
Shajeera         - 1 Teaspoon
Cloves - 2
Bay leaves - 2
Turmeric         - 1/2 Teaspoon
Salt         - As needed
Curry leaves - few
Oil         - Few Tb spoons
Water - 2 cups

Method:
Clean keema and set aside.
In a pan,heat 5 tbspoon of oil.Add onions and roat it until it turns golden color.Add turmeric, ginger garlic paste and stir it for a minute. Add the cleaned methi leaves and mix it togeter.Wait until the raw smell leaves. 
Add keema to the pan and mix everything together.Close the lid and wait for 5-6 mutes. Mix the keema together well and add 2 cup of water. Cook it on medium heat for 25 minutes stirring occationally. Add chilli powder,dhaniya powder, salt and mix well while there is still 1/4 cup water left in the pan. Wait for another 5-10 minutes and mix well.
Take it into a bowl and its ready to be served with hot rice or chapati.

Egg Pulusu

This is my son Akshay's favorite dish. He calls it "Kaaaram Egg" :)



Ingredients:

Eggs - 8
Onions - 1 medium chopped 
Ginger Garlic paste - 1 Teaspoon
Chilli Powder - 2 Tbspoons
Dhaniya powder - 1 Tbspoon
Cumin - 1/2 Teaspoon
Mustard Seeds - 1/2 Teaspoon
Turmeric         - 1/2 Teaspoon
Tamarind(soakedin water)- 4 cloves(As needed)
Peanuts - 4 Tbspoons 
Salt         - As needed
Curry leaves - few
Oil         - Few Tb spoons

Method:
Boil the eggs and remove the shells. Take a small knife and make slit along the length and keep aside.
In a pan roast peanuts without oil and keep aside and let it cool. Grind it into fine powder and keep aside.
In the same pan,heat 2 tbspoon of oil in a pan.Add onions and roat it until it turns golden color.Let it cool.  
In a grinding jar, add onions,turmeric,ginger garlic paste,chilli powder,dhaniya powder, tamarind paste, salt and peanut powder and grind well. 
Take another pan and heat 3 Tbspoons of oil.Add cumin, mustard seeds,curry leaves and 1/4 spoon of ginger garlic paste. Stir for a minute.Add eggs now and fry for 2 minutes.
Add the grinded paste to the pan.Close the lid and let it cook for 5 minutes, until the raw smell leaves. 
Take it into a bowl and its ready to be served with rice or chapati.