Kheema matar / chicken mince with green peas

Ingredients:

Kheema marination:
Chicken mince: 450 gms
Curd: 2 tbsp
Ginger garlic paste: 1 tbsp
Kashmiri chilli powder: 1 tbsp
Haldi: 1 tsp

Gravy:
Onions: 3 large
Green chilli: 2 nos
Ginger garlic paste: 1 tbsp
Everest chicken masala: 3 tbsp
Chilli powder: 1 tbsp
Tomato puree: 2-3 tbsp
Green peas: 1 Cup
Coriander leaves: 2 tbsp chopped
Kasuri methi: 1 tbsp
Salt and sugar: to taste
Oil: 4-5 tbsp
Cumin seeds: 2 tsp
Bay leaf / tamal patra: 1 no

Method:
Finely chop onion and chilli.
Marinate the chicken mince with the other marination ingredients and keep aside for 30 minutes.
Heal oil in a pressure cooker and add cumin and bay leaf and chopped onion and chilli. Saute till golden brown.
Then add the marinated mince and saute on medium heat till all the water released by the mince dries.
Then add the chicken masala and chilli powder and saute.
Now add the tomato puree, green peas, coriander leaves and kasuri methi and saute.
Then add salt and sugar to taste and cover and cook the chicken mince until cooked or you can cook it for 3 whistles of the pressure cooker.
Add a dab of butter on top and serve hot with roti or pao.

 

Kadvya Walachi Usal / Birde ( Sprouted Field Bean Curry)

Ingredients:

Sprouted wal / Field Beans : 250 gm.

Onions medium : 2 no (chopped)

Onion large : 1 no. Sliced

Grated fresh coconut : 100 gm.

Garlic cloves peeled : 6-8 no. Sliced

Tamarind pulp/chinch : small Ball about 1/ tbsp.

Mustard seeds/ Rai : 1 TSP.

Hing/Asafoetida : 1/4 TSP.

Haldi/Turmeric powder : 1/2 TSP.

Red chilli powder : 1 or 2 TSP.

Sunday special masala or Kanda lasun masala : As required about 1 to 3 TSP.

Oil : As required.

Chopped coriander : 1 tbsp.

Method :

Saute sliced onions, garlic and grated coconut in 1 TSP oil till brown. Then add tamarind pulp and make a smooth paste.

In a pressure cooker, add 1 to 2 tbsp of oil and add mustard seeds and asafoetida when hot. When the seeds crackle add the chopped onion and saute.

When the onion is translucent, add haldi, red chilli powder and the masala powder. Sprinkle with water so the masala won’t burn. Then add the sprouted beans and saute for 1 minute.

Now add the onion paste and salt to taste. Cook for 2-3 whistles as per how well cooked you want your beans to be.

Uncover and sprinkle with chopped coriander and serve.