SHAKSHOUKA

Serving Size:
3
Time:
20
Difficulty:
LOW

Ingredients

  • ·       2 Medium onion
  • ·       3 Medium tomatoes
  • ·       Oil – 2 Spoon
  • ·       Garlic cloves – 3-4
  • ·       Coriander leaves
  • ·       Turmeric powder – ½ spoon
  • ·       Garam Masala – 1 spoon
  • ·       Chili Powder – 1 spoon
  • ·       Cumin powder – ½ spoon
  • ·       Coriander powder – ½ spoon
  • ·       Eggs – 3
  • ·       1 Bell pepper 
  • ·       Salt to taste

Directions

  1. ·       Heat a pan, add oil. To oil, add Onions and Garlic and fry till it turns golden brown.
  2. ·       Then add Bell pepper and sauté. Add tomatoes and cook for 5 mins on medium flame.
  3. ·       Further add turmeric powder, Chili powder, Garam masala, cumin powder, coriander powder and salt as per your taste. Stir well.
  4. ·       Add ½ cup water and close the lid. Cook it for 15 mins.
  5. ·       Now make little space in the pan and add eggs one by one. Close the lid and cook for 4 – 5 mins.
  6. ·       Once the eggs are half boiled, Garnish with coriander leaves.
  7. ·       Serve it with Roti or Bread.

CHICKEN SUKKA/KORI AJADINA

Serving Size:
6
Time:
1Hr
Difficulty:
Medium

Ingredients

  • ·       1 kg Chicken (medium pieces)
  • ·       3 Medium onion
  • ·       2 Medium tomatoes
  • ·       Oil – 1 Spoon
  • ·       Ghee – 2 spoons
  • ·       Ginger garlic paste
  • ·       Curry leaves 
  • ·       Coriander leaves
  • ·       Turmeric powder – 1 spoon
  • ·       Sukka powder – 4 -5 spoon 
  • ·       ¾ cup grated coconut
  • ·       Salt to taste

Directions

  1. ·       Heat a pan, add ghee and oil. Then add Curry leaves and onion. Fry the onion until it turns golden brown.
  2. ·       Then add ginger garlic paste and sauté. Add tomatoes and cook for 5 mins on medium flame.
  3. ·       Further add turmeric powder and salt as per your taste. Stir well.
  4. ·       Now add cleaned chicken and cook with closed lid for 5 mins.
  5. ·       Once the chicken is half cooked add Sukka powder(Recipe is given below), If the consistency is too dry add little water at this stage. Stir well and cook for 5 mins or until the chicken is cooked
  6. ·        Add grated coconut and mix well and cook for one minute. 
  7. ·       Garnish with coriander leaves.
  8. ·       Serve it with Neer dosa or Rice.

Chicken Sukka Powder

Serving Size:
20-30
Time:
30 Mins
Difficulty:
Low

Ingredients

  • ·       Coriander seeds – ½ cup
  • ·       Cumin seeds – ½ tsp
  • ·       Fenugreek seeds – ½ tsp
  • ·       Poppy seeds – 1 tsp
  • ·       Fennel seeds – 1 tsp
  • ·       Cinnamon stick – 2 inches
  • ·       Cloves   – 3 numbers
  • ·       Cardamom – 2 numbers
  • ·       Black pepper – 5 numbers
  • ·       Garlic cloves – 5
  • ·       Dry red chilly – 15

Directions

  1. ·       Heat a pan to dry roast the above ingredients. First add chilies and roast it in a medium flame until they turn crisp. Remove the dry chilies.
  2. ·       To the same pan, add cinnamon stick, green cardamom and cloves and roast for few seconds.
  3. ·       Add, coriander seeds, fennel seeds, cumin seeds and fenugreek seeds one by one and keep sauteing. Further add garlic and sauté.
  4. ·       Just a few seconds before turning off the flame add poppy seeds and turn off the flame.
  5. ·       Once the above ingredients are cooled down, transfer it to blender to make the powder.
  6. ·       Store this powder in an airtight container and this can be stored up to one month.