Baked Chicken with Vodka Tomato Sauce

Lazy Sunday Morning... my husband wore the chefs hat for the day... and made me this delicious dish you would all love... i loved it truely...

Ingredients:
2 - 3  Chicken Breast pieces
2 Tbsp Flour
1 tsp pepper
Salt to taste

Sauce:
45 ml Vodka
2 Big Tomatoes, finely chopped
1 Cup Chicken stock
1 tsbp Lemon juice
3 cloves of fried garlic, finely chopped
1 tbsp Cornflour mixed with water
Spring onions for garnishing

Method:
Mix flour, pepper and salt. Dust the chicken pieces with flour until they are coated well with chicken.
Pour 2 tbsp oil in a non stick pan and add the dusted chicken. Cook for 5 minutes on the both side until it turns light brown.
Place the chicken on a baking tray and bake it for 20 minutes at high temperature.
Meanwhile prepare the tomato vodka sauce using the same pan with all the drippings of chicken pieces. Remove the pan from flame. Pour vodka in the pan and scrub the chicken drippings with a spatula. Once done, add the chicken stock and lemon juice and heat in moderate flame. Let it boil for 10 minutes or until it reduces 1/4 portion.
Now add the finely chopped tomatoes and chopped fried garlic, then cook for about 10 minutes or until it gets thicken. Add cornflour mixed with water to make the sauce thick.
Garnish with chopped spring onions.
Place chicken  and pour sauce on top of it and serve hot.

This is best served with pasta or rice.

Easy Chicken Pulao

Ingredients:
1 1/2 Cup Rice
500 gm Chicken, cut into pieces
Salt to taste
1/2 tsp Turmeric Powder
3 Cups Water

Paste:
6 Dried Red chillies
2 Onions, chopped
7 Garlic flakes
2 tsp Ginger, chopped
1 tsp Jeera powder
2 tsp Saunf
1/2 inch Cinnamon
2 Elachi
1 Laung
1 tbsp Peppercorns

Method:
Prepare paste of all the above ingredients using some water.
Heat oil in kadai and add the prepared paste along with chicken, fry for 3 minutes and then add salt and turmeric powder.
Add rice and stir it for 1 min. Transfer to Rice cooker along with 3 cups of water and cook until rice is ready.
Squeeze half lemon juice and mix gently. Garnish with coriander leaves and serve with onion raita.

Mint Chicken Curry

Ingredients:

Paste:
1/2 Bunch Mint leaves
1/2 Bunch Coriander leaves
2 tbsp chopped onions
5 Green chillies, chopped


250 gms Chicken
2 onions, finely chopped
1 tomato, finely chopped
1 tbsp Ginger garlic paste
3 tbsp cooking oil
1/2 tbsp Red chilli powder
Salt to taste
10 Cashews, Soaked in water and make paste

Spice Powder:
1/4 inch cinnamon
1 bay leaf
1 star anise

Method:

Prepare Mint Paste using Mint leaves followed by coriander leaves, 2 tbsp chopped onions,
and green chillies with little water.
Soak cashews for 30 mins and grind into smooth paste.
Prepare spice powder by grinding cinnamon, bay leaf and star anise.

Heat oil in kadai and add spice powder and then add finely chopped onions followed by ginger garlic paste.
Saute nicely and add mint paste, cook for few minutes until raw smell goes.
Add finely chopped onions, Saute for 3 minutes and then add cashew paste, salt and red chilli powder.
Now add chicken and mix properly, add some water and cook for 15 minutes or until chicken gets  completely cooked.

Serve hot with Rice or roti.

Prawn Balti

Ingredients:

500 gm Prawn
1 tbsp juice of lime
1 1/2 tsp paprika

3 tbsp cooking oil
1 onion, sliced lengthwise
1/2 tbsp ginger garlic paste
2 green chillies, shredded
1 Bell pepper, shredded
2 tomatoes, chopped
1/4 tsp turmeric powder
1/2 tsp chilli powder
1/4 tsp cinnamon powder
1/2 tsp garam masala powder
1/2 tsp coriander powder

Method:

Marinate prawns with lime juice and paprika and leave aside until you prepare masala.
Heat oil in kadai over a moderate heat and add onions, fry them for about 5 minutes or until translucent. Then add ginger garlic paste followed by green chillies, shredded bell pepper. Saute for 1 to 2 min.
Turn the heat up and add the tomatoes, turmeric powder, chilli powder, cinnamon powder, garam masala, coriander powder.
Saute nicely until the tomatoes have thicken. Pour some water and stir well. Let it cook for 2 minutes and then add prawns, along with the lime juice.
Simmer for 4 to 5 minutes or until they turn pink and tender.
Garnish with coriander leaves and serve hot with rice.

Sirukeerai Thandu Soup

Ingredients :

1 Bunch Sirukeerai root

1 tbsp toor dal

3 Finely chopped Garlic

1 Finely chopped onion

1 Finely chopped tomato

1 Finelly chopped green chilli

1 dry red chilli

1 tsp jeera

1 tsp crushed pepper

Salt

Preparations:

Add all ingredients in pressure cooker and cook till 5 whistles.

Remove the root alone and mash it. Add the mixture to the remaining .
 

serve hot with extra pepper.