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Ingredients
- Coconut 100 Gms, grated
- Green chilli 1 no
- Spring onion 2, chopped
- Cabbage 1, chopped
- Mustard seeds ¼ teaspoon
- Red chilli 3 nos
- Curry leaves About 5
- Oil 1 tablespoon
Method
- In a dish take oil, mustard seeds, red chilli and curry leaves and cook covered on high for 2 minutes.
- Grind the coconut, green chilli and spring onions to a paste and cook on high for 2 minutes.
- Add the cabbage and cook on power 70 for 8 minutes till the cabbage is cooked.
- Serve garnished with chopped coriander.
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Ingredients - Chicken 800 Gms
- Butter 25 Gms
- Herbs 1 teaspoon
- Salt and pepper To taste
For Sauce
- Red wine 1 tablespoon
- Orange juice 1 teaspoon
- Butter 1 teaspoon
- Flour 1 teaspoon
Method - Take the chicken, butter, salt, pepper and herbs in a shallow dish and cook on high for 14 minutes.
- Take the juice of the cooked chicken along with the butter and cook on high for another 30 seconds.
- Then add the wine, salt, pepper and butter and cook on high for another 30 seconds.
- Then add the wine, salt, pepper and flour together and cook on high for 1 minute.
- Pour this onto the chicken along with the orange juice and cook on high for 2 minutes and serve hot.
Ingredients - Chicken about 1200 Gms cut into pieces
- Butter for basting 50 Gms
- Chaat masala 1 tablespoon
- Ginger-garlic paste 1 tablespoon
- Lemon juice 1 tablespoon
- Chilli powder ½ tablespoon
- Hung curd 1 cup
- Dhania powder 1 tablespoon (coriander)
- Garam masala 1 tablespoon
- Salt To taste
Method - Clean the chicken pieces and make small incisions.
- Then mix chilli powder, lemon juice and ginger-garlic paste and rub it on the chicken pieces and allow it to marinate for about 2 hours.
- Then mix the yogurt, dhania powder, garam masala, red color and salt and rub it on the pieces again and allow it to stand for another few hours.
- Preheat the oven at 200. Oil the grill and put the chicken pieces onto it.
- Cook on combination mode at 200 for 16 minutes and then on convection mode for 12 minutes at 200.
- Towards the end of the cycle baste with the butter on both the sides.
- Serve with onion rings, lemon wedges and sprinkled with chaat masala.
Ingredients - Rice 1 cup, soaked
- Water 2 cups
- Oil 1 tablespoon
- Cloves 4 nos
- Cardamom 1
- Onion 2 chopped
- Prawn 250 Gms, medium sized
- Ginger-garlic paste ½ teaspoon
- Tomatoes 2
- Chilly powder ½ teaspoon
- Coriander powder ½ teaspoon
- Cumin powder ½ teaspoon
- Turmeric powder ¼ teaspoon
- Garam masala ½ teaspoon
- Coriander leaves 1 teaspoon, chopped
- Salt To taste
Method - Take oil, cloves, cardamom and onions and cook on high for 4 minutes.
- Then add the prawns, tomatoes, ginger-garlic paste and the rest of the ingredients except the rice and cook for 5 minutes at high mode.
- Add the rice to the mixture then and cook on high for16 minutes more.
- Serve while hot.
