Sugar - 1 cup or you can increase as per your requirment
Salt as per taste
Tamarind paste - 2tbsp(optional)
Panch foran - 1tbsp
Curry leaves - 1 string
Ginger crushed - 1tbsp
Green chilli - 2nobs cut into slices
Oil - 2tbsp
Turmeric powder -1tbsp
Grated coconut -1/2cup
Method :-
Wash the tomatoes and cut into small pieces and keep it aside.
Then heat a pan in medium flame then add the oil and once the oil is hot add the panch foran and let them splutter.
Then add the curry leaves,sliced green chilli,crushed Ginger and sauté it for few minutes.
Then Add the chopped tomatoes and mix it then put the turmeric powder,salt mix it nicely and let it cook for few minutes till the tomatoes are half cooked.
Then add the sugar and tamarind paste mix it properly and let it cook nicely until the tomatoes are soft and the gravy is thick.(if required you can add little water)
Finally add the grated coconut mix it and switch off the flame.
Your sweet and sour Tamato Khatta (Chutney) is ready to eat. You can serve with rice/roti as a side dish.
first we will do marination so,wash the chicken and keep it aside then in the chicken add 1tbsp of ginger and garlic paste , 2tbsp of curd, turmeric powder,little chili powder and mix it nicely and keep it aside for 15mints.
Then take a pan add little oil. Once oil is hot add the cumin seeds,coriander seeds,fenugreek seeds,dry red chilli and sauté it for few minutes then remove from heat and keep it aside.
In the same pan add another 1tbsp of oil and when oil is hot add half chopped onion,garlic cloves,scraped coconut and sauté it few minutes till the onions are soft.
Allow all spices to be cool.Then take all the fried masala,put it into the blender and make fine paste adding little water.
Take a pan add some oil , once oil is hot add the mustard seeds and let it crackle then add the curry leaves and chopped onions and sauté it for few minutes till the onions are become transparent.then add the ginger and garlic paste and sauté it for few minutes till the raw smells go out.
Then add the marinated chicken and mix it nicely ,let it cook for 5-10mints with low flame.
Then add the prepared masala paste,turmeric powder,salt mix it nicely and let it cook with the lid closed.
Then after 5mints add the tamarind paste into the chicken gravy and again let it cook until the chickens are well cooked.
Then check the gravy consistency As per your requirment and the chicken should well cooked with the gravy.
Once the chicken is cooked then add the chopped coriander leaves and switch off the flame.
Your chicken curry is ready to eat . serve hot with rice or roti.
Then we will marination, so take the chicken in to a bowl then add the curd,turmeric powder, lemon juice,salt and chili powder then mix it properly and keep it aside for 2-3 hours.
Take a pan and switch on the flame, when pan is heat add the cumin seeds,black pepper, Dry red chilli,fennel seeds and saute it for few mints. be care full don't burn the spices.
Then remove the all spices in to a blender, add garlic cloves,tamarind juice in to it and blend it nicely to make a fine paste and keep it aside.
Then take a pan add 2tbsp of ghee, when ghee is hot add the marinated chicken into it and let it saute for few minutes till the chicken should dry and absolved all the moisturizer.
Then remove the chicken in to a bowl and keep it aside.
In the same pan add little more ghee and let it be heat.
when Ghee is hot then add the chopped Onion and saute it for few minutes till the onions are transparent.
Then add the masala paste into the pan and saute it for few minutes then add the cooked chicken in to it then mix it nicely and add the curry leaven on top and let it cook for 5-10 minutes with medium flame with lid. if you need you can add little water into it.
After 10 minutes check it and let the chicken to dry then switch off the flame and your Ghee roast chicken is ready to eat.
First cut the bread slices in to 2 pieces and keep it aside. you can cut it into any shape as per your choice and keep it aside.
Take a bowl add the Rava,curd,chopped tomato,chopped onion,chopped capsicum,chopped green chilli,salt and mix it nicely and keep it aside for 5mints.
Then take the bread slice and put the rava mixture in one aside and spread it nicely in one aside. do all the bread slices in same process and keep it aside.
Then take a tawa add 2tbsp of oil for heat. when oil is heat then add the bread slices one by one.
The rava coating side should put first in down and toast it properly from both side with medium flame.
If you need you can add more oil/butter and toast all the slices one by one with same process and keep it aside.
Your Rava toast is ready to eat, so serve hot with any Sauce/chutney/Ketchup and enjoy your break fast or you can send lunch with your kids lunch box.
First wash the Parwal nicely,cut it into slices and keep it aside.
Then add the Besan,chilli powder,turmeric powder,curry powder, ginger and garlic paste , salt,lemon juice in to the sliced Parwal , mix it properly and keep it aside for 5-10mints.
Then take a pan add little oil for heat and when oil is heat add the panch foran and let it crackle then add the chopped onion and sauté it till it become transparent.
Then add the marinated sliced Parwal,mix it nicely and cover it with a lid and let it cook with medium flame .
In between you need to mix otherwise it will be born.
When it will be cook properly then remove the lid and let it fry with medium flame till it will be crispy and golden brown in colour.
Then switch off the flame and your crispy fried Parwal is ready to eat.
