Chicken curry

Ingredients
Chicken 1 kg
Onion 2
Tomato 2
G.chilly 2
Curry leaves lil
Coriander leaves lil
Turmeric powder 1 tsp
Coriander powder 4 tsp
Chilly powder 3 tsp
Ginger garlic paste - 3 tsp

grind to paste

Coconut - 1/4 cup
Poppy seeds or kasakasa - 2 tsp
Cloves - 4
Cardamom - 2
Cinnamon - inch piece
Curry leaves 1 sprig
Coriander leaves - 3-4 sprigs
Cashew nut ( or / & ) badam - 10- 12 pieces

Method 1:
Clean & marinade chicken with salt ,turmeric,chilly powder & salt & keep in fridge for sometime.
In a kadai, pour oil , add onion ,sauté till golden brown, ginger garlic paste, tomato & sauté till it becomes squishy, add chicken ,in high flame sauté for few seconds , then add all masala powders , water & close with lid & allow to cook chicken. After chicken cooks well , add the ground paste ,allow it to boil for few seconds & garnish with coriander leaves & serve.

Method 2 :
If cooking in pressure cooker , follow the same procedure till pouring water. Close cooker & after steam comes, put whizzle & cook for 7 mins. After steam escapes, open cooker lid, again light fire to stove , pour the ground masala & boil for few seconds & take off fire & garnish & serve.

Tips : coconut should not be allowed to boil for a long time & it should be always added towards the end.
Tip 2 : for health watchers, instead of coconut, only 1/2 handfuls of badam can be added.

Bhajji

Ingredients :

Besan flour : 2 cups
Rice Flour : 1/2 cup
Chilly powder : 1 tsp
Turmeric powder : 1/4 tsp
Garam masala : 1/2 tsp
Soda Bicarbonate : a pinch
Asafoetida : 11/2 tsp
Salt - to taste
Vegetables you can use to make bhajji with :
Onion - 2 ( big )
Aubergine 2 ( big )
Cauliflower -
Green plantain

Method :
Mix all the ingredients to idli batter consistency. (Cut veggies accordingly , onion ( to be cut round ) , aubergine ( cut long & put in salt water), cauliflower into flowerets , plantain,lengthwise ).
Dip the veggies that you are using in batter & fry in oil.
Serve with tomato ketchup or Coconut chutney.