Egg Pirattal

Ingredients:

Egg - 4-5 nos

Red chilly powder - 1 tsp

Turmeric powder - 1/2 tsp

Mustard seeds - 1/4 tsp

Salt to taste

Curry leaves


Method:

1) Boil the egg in water till it is fully boiled. Peel, cut into two halves, keep aside.

2) Heat oil in pan, add mustard seeds, curry leaves, after spluttering, add the hard boiled eggs and fry for a minute.

3) Now add salt, red chilly powder, turmeric powder, simmer, mix well (without breaking it), close the lid.

4) Saute at regular intervals till the raw taste goes off. Serve hot.

Quick ‘n Easy Chicken Korma

Ingredients:

• 7-8 chicken legs cut in pieces (or you can use chicken breast if you prefer)
• 1 tbsp Crushed Ginger
• 2 tbsp Crushed Garlic
• 1/2 tsp Salt (adjust to taste)
• 1/4 to 1/2 tsp Black Pepper
• 4 tbsp Vegetable Oil
• 1 Large Onion (finely chopped)
• 6 Cardamom Pods
• 8 Whole Cloves
• 2 tsp Coriander-Cumin (dhania-jeera)
• 1 tsp Garam Masala
• 1 tsp Chili Powder
• 1 tsp Turmeric Powder
• 2 tbsp Shaan Korma Mix
• 4-5 tsp Tomato puree
• 250 ml Whipping Cream
• 75 gms Ground Almonds
• 300 ml Chicken Stock

How to Make it:

1. Marinate the chicken pieces with garlic, ginger, salt and pepper.
2. Fry the onion, cloves and cardamom pods in a frying pan until the onion begins to soften.
3. Add chicken marinade and stir-fry for about 5 minutes
4. While the chicken is frying, mix the spices together with a bit of water then add to chicken.
5. Stir well to allow all the spices to permeate their flavor into the chicken.
6. Cook on low-med heat for about 10 minutes
7. Add the ground almonds, tomato puree, stock and cream and cook on low-med until reduced to the consistency of the cream.
8. Serve hot with rice or naan!

Easy Chicken Korma Recipe

Ingredients

1 ½ lbs bone-in chicken joints, skinned and cleaned

2 tablespoons vegetable oil

10 black peppercorns

10 green cardamom pods

1 black cardamom pod

10 cloves

1 cinnamon stick

1 piece of mace

1 green chilli

Salt and freshly ground black pepper to taste

1 medium onion, peeled and chopped

7 fl.oz.water

3 oz coconut milk

3 tablespoon ground almonds

¾ teaspoon garam masala

½ teaspoon sugar

7 oz. yoghurt

1 tablespoon crushed garlic

1 tablespoon crushed root ginger

2 tablespoons ground cilantro

Chopped cilantro to garnish

Directions

Combine the yoghurt, garlic, ginger and ground cilantro in a bowl. Add the chicken, stir and leave marinate for at least an hour in the refrigerator.
Heat the oil in a large pan and add the peppercorns, green and black cardamoms, cloves, cinnamon and mace. As soon as the spices become fragrant, add the onion, green chilli and salt. Cook till the onions turn golden. Next, add in the chicken along with the marinade and the water. Increase the heat and bring to the boil. Reduce heat and simmer, covered, for about 30 minutes or until the chicken is tender. Stir in the coconut milk and almonds, and cook, uncovered, for another 3 minutes until the gravy is creamy. Add the garam masala, sugar and cilantro just before serving.

Serve chicken korma with tandoori roti or naan.

This korma has been based on lamb meat.