Mains, Side dish

Butter Chicken Masala 

Butter Chicken is a very famous Punjabi dish which is believed to have been first created in the 1950s by Kundan Lal Jaggi at his restaurant Modi Mahal Delux in Delhi. Its popularity has grown leaps and bounds to all corners of the world and is one of the favourite dishes to many.It is mildly flavoured and gets a bright orange colour naturally from the tomatoes and the Kashmiri chilli powder used in the recipe. Though traditionally the chicken is cooked in a tandoor, here we cook it in a pan or grill. 
Enjoy this much sought after dish liked from kids to adults. Truly a mouth watering restaurant style Butter chicken recipe.
 Ingredients: serves 2-3
For marinade:
1. Chicken breast or with bone( your choice )- 500 gms

2. Kashmiri chilli powder- 1 tbsp

3. Ginger garlic paste- 2 tsp

4. Yogurt- 2-3 tbsp

5. Salt as needed 

6. Lemon juice- few drops 

7. Garam masala- 1 tsp

8. Oil- 3 tbsp
For base gravy:

1. Onion- 1

2. Tomatoes- 3 (used roma)

3. Butter- 60 gms

4. Oil- 2 tbsp

5. Cardamom pods- 3-4

6. Garlic- 4 cloves

7. Ginger- 1 /2 inch size into juliennes 

8. Green chilli deseeded- 3-4

9. Kashmiri chilli powder- 1 tbsp

10. Garam masala- 1/2 tsp

11. Kasthuri methi 1 tsp crushed. I used dried coriander leaves instead.

12. Cashews – 10 or double cream 1/4 cup
Please watch video for recipe.

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Mains, Side dish

Paruppu Urundai Kulambu- lentil balls in curry

Paruppu urundai kulambu is a delicious curry having lentil balls. It is a popular dish in Tamil Nadu, India. The lentil balls can be varied. In this recipe, it is made using Channa dal and black urid dal. A very healthy curry and have made use of just 1 tbsp oil making it a great option for curries when you are trying to lose weight or just being health conscious. It is protein packed and goes great with rice, roti, dosa or idli.Enjoy the recipe.

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Ingredients: makes ~ Serves 2-3
For the lentil balls (makes small 14 balls):
1.Channa dal- 3/4 cup

2. Toor dal- 1/4 cup

3. Dry red chilli- 2

4. Asafoetida- 1/4 tsp

5. Onion- 1/2

6. Fennel seeds- 1/2 tsp

7. Salt a little 
For the curry base:
1. Cooking oil- 1 tbsp

2. Mustard seeds- 1/4 tsp

3. Curry leaves- few

4. Fenugreek seeds- 1/4 tsp

5. Onions – 2

6. Tomato- 1

7. Tamarind- 1/2 lemon size

8. Water- 1-2 cups 

9. Asafoetida- pinch

10. Chilli powder- 1 tsp

11. Turmeric powder- 1/4 tsp

12. Coriander powder- 1 tsp

13. Sambar powder- 1 tsp

14. Garlic – 3
Please watch video for recipe.