CHICKEN MACARONI WITH WHITE SAUCE

Ingredients:-

Macaroni - 1/2 a packet
Chicken - 1 breast piece
Mushrooms - 6
Chicken Sausage - 6 pieces
Pepper Powder - 1 tsp
Butter - 1-1/2 tbsp
Salt - To taste

Cook macaroni as per the instructions given on the packet. When the macaroni is cooked, put it in a colander and wash off the starch by placing it under running cold water and drain. Mix it with a few drops of oil, so that the macaroni will not stick.

First cut the chicken breast into thin slices, clean and keep it aside to drain. Clean and slice the mushrooms and keep aside. Make think strips of sausage and keep it aside.

Now in a non-stick pan, add 1-1/2 tbsp of butter and to this add the chicken strips, saute it for 2 mins and to this add the sliced mushrooms. Add salt to taste if you are using an unsalted butter and 1 tsp of pepper powder. Cover and cook until all the water has evaporated. Now, to this add the sliced sausage and saute until it turns slightly brown.

To the above, add the cooked and drained macaroni and let it get well-coated with the ingredients. 

White Sauce:-


Onion - 1 small
Milk - 3 cups
Butter - 2 tbsp
All purpose flour/Cornflour - 1 tbsp
Pepper Powder - 1 tsp
Cheddar Cheese - 3 pieces
Salt - To taste

First, melt 2 tbsp of butter in a pan and to this add the chopped onion and saute until it becomes translucent. To this, add pepper powder and 1 tbsp of all purpose flour or cornflour and saute for 2 mins. Now, switch off the flame and slowly add milk by constantly stirring making sure that no lumps are formed. Once you have added all the milk, turn on the fire and cook until the milk starts to turn thick. To this add the cheddar cheese and salt to taste. Once it has reached the consistency your require, switch off the flame.

In a serving plate, take macaroni and top it with white sauce and serve hot.


Note:- Always remember that the white sauce will turn a bit thicker once it cools.

Chicken Oats

Ingredients: -

Oats - 1 cup
Chicken - 1/4 of a breast piece
Onion - 1 Big
Ginger Garlic Paste - 3/4 tsp
Pepper powder - 1/2 tsp
Turmeric powder - A pinch
Curry Leaves - 2 Strands
Oil - For cooking
Water - 2-1/2 cup
Salt - To taste

Method:-

First clean and cut the chicken into thin strips and keep aside.

In a pan, add 2 tbsp of oil and to this add chopped onion and curry leaves. Saute the onion till it turns translucent. To this, add the ginger garlic paste and cook till the raw smell goes. Add pepper powder, turmeric powder, and salt. Saute it for a few minutes. To this, add the chicken strips and cook it until the chicken is done. To this, add water and once the water starts to boil, check for salt and add the oats. Cook it until the oats is cooked and all the water evaporates.

Serve hot.

Chemmeen Masala/Prawns Masala

Ingredients:-

Chemmeen/Prawns - 1 Kg
Onions - 2 big
Tomato - 2 small
Ginger - 1-1/2 tsp (chopped)
Garlic - 1-1/2 tsp (chopped)
Kashmiri Chilli Powder - 1-1/2 tbsp
Turmeric Powder - 3/4 tsp
Coriander Powder - 1 tbsp
Garam Masala - 1/2 tsp
Salt - To taste
Coconut Oil - For cooking
Coconut Milk - 2 cups of thin milk and 1 cup of thick milk
Curry Leaves - Plenty

Method:-

First clean and de-vein the prawns and keep it aside to drain. To the cleaned prawns add 1/2 tbsp of chilli powder, 1/2 tsp of turmeric powder, salt, as well as chopped ginger and garlic. Marinate the prawns in this masala and keep it aside for 15 mins.

Cook the marinated prawns with 1-1/2 cup of water and 2 to 3 strands of curry leaves. Cook it until all the water evaporates and to this add oil and thinly sliced onions. Cook until the onions become translucent. To this, add the chopped tomatoes and the remaining masalas. Add a few more stands of curry leaves to this. Fry it until oil starts to separate and the raw smell of the masala is gone.

To this, add 2 cups of coconut milk and adjust the gravy as per your requirement. Check for salt.
Once you have achieved the consistence you require for the gravy, add thick coconut milk and few more strands of curry leaves and switch off the flame.

Serve hot with rice, chapati, nan, paratha, etc.....

Note:- If you prefer the curry to be a bit more spicy, you can add slit green chillies or increase the amount of chilli powder. I used Eastern Coconut Milk Powder, since it gives a more natural taste. 

Mutton Korma

Ingredients:-

Mutton: 1 Kg
Onions: 3 (medium size)
Tomato: 2 (medium size)
Green Chilly: 3 (as per your taste)
Ginger Paste: 1 tbsp
Garlic Paste: 1 tbsp
Turmeric Powder: 1/4 tsp
Pepper Powder: 1 tsp (or to taste)
Salt: To taste
Coconut Milk/Powder: 1 cup thick milk
Coriander Leaves: 1 cup
Oil: 4 tbsp


Method:-

First wash the chopped mutton thoroughly and keep it aside to drain.

In a pressure cooker, add coconut oil, saute the onion until it turns translucent. To this, add the slit green chillies and ginger-garlic paste; saute till the raw smell goes. Now, add the chopped tomatoes, 1/4 tsp turmeric powder,1 tsp pepper powder, salt and cook till the oil starts to separate. To this, add the cleaned and drained mutton pieces, mix it well with the masala. If you want gravy, you can add second milk of coconut to this and close the lid of the pressure cooker and cook. After the first whistle, bring down the flame to low and cook for another 4 whistles or until the meat is cooked well. Once the cooker is cooled, open the lid, check the salt, add thick coconut milk and coriander leaves. Warm it once again, do not allow it to boil. Serve hot with ghee rice, rice, chapati, paratha, pathiri, bread, etc.........

Note: Coconut oil gives it good taste, but you can use any cooking oil.