(Pressure Cooker) Chicken Curry

I always used to feel that when I don't marinate the chicken for the curry, the  chicken remains relatively bland and the masala is not absorbed properly but this time it wasn't the case. I didn't marinate the chicken and neither did I fry it (I rarely do) but the result turned out to be simply awesome. The chicken was also not bland and the curry was yummy.

I am a big fan of chicken curry and I can have it almost every weekend! this one is perfect for a relaxing treat on a weekend, very easy with no special ingredient, just the common indian spices we use everyday.

Do try this one.

Ingredients :-

• Chicken- 10-12 medium pieces
• Onion- 2 medium finely chopped.
• Tomato - 2 big blanched and chopped.
• Yogurt- 2 tablespoons
• Ginger- 1 tablespoon(grated or paste)
• Garlic- 2 tablespoon(grated or paste)
• Coriander powder- 2 tablespoon
• Turmeric- 1/2 teaspoon
• Red chilli powder- 1/4th teaspoon or (to taste)Bay leaf- 1
• Salt - to taste

To grind-

• Cumin seeds(jeera)- 1 teaspoon
• Cloves- 6-7
• Black pepper corns- 10 -12
• Black cardomom- 1 Big
• Green cardomom- 1
• Dry red chilli- 1 (seeds removed)

Method :-

• Grind cumin, cloves, cardamoms(black and green), black pepper corns, dry red chilli using mortar and pestle.
• Heat oil in a heavy bottomed pan or directly in the pressure cooker.
  
• Add bay leaf and add onions and saute till rich golden brown.
• Add all the grind spice mixture and saute for a minute, don't let it burn.
• Add ginger garlic paste and cook till raw smell goes.
• Add all the powdered spices, mix well.
• Add yogurt and cook till oil seperates.
• Now add the chicken pieces and cook on medium high heat for 4-5 minute till the chicken becomes slightly brown, keep stirring.
• Reduce the heat to low, add a little water if required and cook till the chicken is half done.
• Now add the chopped blanched tomatoes, cook for another minute.
• Add little water(not too much else it would be too watery), close the lid and pressure cook for 5 minutes.
• For best results, Open the pressure cooker only when all the steam has escaped.

Garnish with fresh coriander leaves.

enjoy with hot chapatis and rice!

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Low Fat Mango Ice Cream

People who love Ice cream and sweets and are calorie and health conscious are surely going to like this recipe. This is no fuss homemade mango ice cream which can be made easily and kept for the times when you crave for cold and sweet.

The ingredients are usually in your refrigerator. In summers its best to use fresh flavorful mangoes and in winters you can always use frozen mangoes or any other fruit you like.
Ice cream molds are also quite easily available in the grocery stores so that should not be a problem too.

Ingredients -

• Milk - one and a half cup(low fat)
  
• Mango- 1/4 cup pureed (or more if desired)
  
• Mango- 2 tablespoon chopped
• Vanilla essence- 1/4th teaspoon
• Sugar - 3/4th cup or (as per your taste)
• Almonds - 1 teaspoon chopped(you can use pistachio also)

Method-

• Heat milk on slow heat and reduce it to half the amount. keep stirring so that it doesn't stick to the pan.
• Add sugar and stir well and remove from heat.
• Add the mango puree, chopped almonds, vanilla essence.
• Mix well and let it cool.
  
• Add the chopped mangoes and pour the mixture into the ice cream molds.
• Freeze for 5 to 6 hrs.

Tip: Run the molds under warm water for few seconds to make it easy for the ice cream to come out.

enjoy!

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