CHICKEN & APPLE CURRY

You will never find this curry on the menu anywhere in India. This is Indo-Continental version. Curries are made using curry powder to give an Indian touch in the western countries. I was reluctant to taste it thinking it will have a sweetish taste because of the apples added to it. But believe me, it was really tasty. Here is the recipe. This curry is mild with no chillies. I have given the original version. You may add chillies and make some variations if you wish to..
Ingredients:
Chicken ..... 250 gms. ( boneless - cut into cubes )
Apples ............. 2 ( peeled, cored & diced)
Onions .... 1 cup ( chopped)
Garlic ...... 3 -4 cloves (minced)
Ginger .... 1 tsp. ( grated )
Coriander powder .... 1 tsp.
Cumin powder ... ..... 1 tsp.
Curry powder .......... 1 tbsp.
Tomatoes .......... 1 cup (diced)
Chicken stock /broth ... 1/2 cup ( if you don't have you can use water instead)
Yogurt or sour cream ... 3 tbsp.
Oil .............. 2 tbsp.
Salt ............. to taste.
Method:
1. Heat 1 tbsp. oil in a pan. Stir fry the chicken until half done. Remove and set it aside.

2. Add the remaining oil and saute the onions until golden.

3. Add the ginger, garlic and the spice powders. Stir fry for a minute.

4. Now add the tomatoes and apples. Cook for 2-3 minutes.

5. Add the chicken and the stock ( or water). Taste for salt. Simmer and cook until done.

6. Stir in the yogurt or sour cream.
Recipe Courtesy - Holli Keshwani

HARE BHARE BAIGAN

Ingredients:
Brinjals .. 8-10 ( small variety)
Coriander powder .... 1 tsp.
Turmeric powder ..... 1/4 tsp.
Salt ......... to taste
Oil
For Green Masala

Coriander Leaves.....1 cup
Mint leaves ........... 1/2 cup
Green Chillies........2-3
Onions................1 chopped
Tomatoes...........1 chopped
Garlic.................7 to 8 cloves
Ginger ...............1 inch piece
(Grind the above ingredients to make the green masala.)
Method:

1. Wash and slit the brinjals leaving the stem intact. Soak them in salt water.

2. In a pan add a little oil and shallow fry the brinjals on medium flame and simmer until half done. Remove and set aside.

3. In the same pan heat a little oil and add the green masala paste. Add the salt, turmeric powder and coriander powder.

4. Put the fried brinjals. Add half cup water and simmer to cook. If you need more gravy to serve with rice, add 1 cup water.

GWAR JI BHAJI (Cluster Beans Sabzi)

Ingredients:
Gawar(cluster beans) ..... 1/4 kg
Anardana ..................... 1 tbsp (crushed)
Coriander powder ......... 1 tsp
Cumin powder .............. 1 tsp
Red chilli powder ......... 1/4 tsp
Turmeric powder ........ 1/4 tsp
Garlic ....................... 6-7 cloves
Green chillies ........... 1-2
Salt .......................... to tasteOil ............. 2 tbsps.
Method:

1. Cut the gawar into small pieces. Boil it adding salt and a pinch of baking powder to retain the green colour. Drain the water and set aside.

2. In a pan heat the oil and add the crushed garlic and green chillies. Stir fry and add the dry spice powder and crushed anardana.

3. Stir in the boiled gawar and mix well.

BOK CHOY ( Chinese Cabbage ) WITH MUSHROOMS

Ingredients:
Chinese cabbage .... 1 bunch
Mushrooms ........... 8-10
Garlic paste ........... 1 tbsp.
Soy sauce .............. 1 tbsp.
Green chilli paste .... 1 tsp.
Ajinomoto ................. a pinch
Salt ................ to taste
Corn flour ..... 1 tsp.
Oil
Method:
1. Cut the chinese cabbage into big pieces and the mushrooms into halves.
2. In a wok heat a little oil and saute the garlic paste.
3. Stir in the vegetables and saute for a while stirring continuously.
4. Add the soy sauce, chilli paste, salt and ajinomoto.
5. Mix the corn flour in quarter cup of water and add to the vegetables.
Stir it for 2-3 minutes.
Serve with plain rice, fried rice or noodles.