Friday, 27 December 2013

Chilli Fish

Boneless Fish: 500 gms, cubed (I used Basa fish)
Ginger garlic paste: 1/2 tsp.
Lime juice: 1 tsp or half lime.
Pepper powder: 1tsp.
Salt to taste.

For the batter:
Flour: 4 tbsp.
Cornflour: 2 tbsp.
Soya sauce: 1 tsp.
Pepper powder: 1/2 tsp.
Salt as needed.

For the sauce/gravy:
White part of green onion: Chopped, about 3 sprigs.
Garlic:8-10 cloves, chopped.
Pepper powder: 1/2 tsp.
Soya sauce: 1 tsp.
Tomato sauce: 2 tbsp.
Sugar: 1/4 tsp.
Green chilly sauce: 1 tsp or you can add 2 green chilies, slit.
Cornflour: 3/4 tbsp.
Water: About 1/2 cup.
Green part of spring onions: About 3 tbsp to garnish.

Marinate fish with all Marinate.
Keep aside for at least 15 min.
Into a bowl put all ingredients of "Batter".
And mix well.
The batter should not be too thick or too thin.
Dip each fish piece into the batter and fry in hot oil.
Keep aside the fried fish.
In another kadai or pan, heat a 2 tbsp oil.
Add the chopped garlic (it is to induce garlic flavor into the oil).
Stir fry it for a min or two.
Add in 1/2 tsp pepper powder, and salt.
Give it a mix.
Add in 2 tbsp tomato sauce, 1 tsp soya sauce, 1 tsp green chilly sauce and 1/4 tsp sugar.
Stir well.
Add 3/4 tbsp corn flour into 1/2 cup water and mix until corn flour is dissolved
Pour this into the kadai..
This will thicken when it starts to boil & check salt.
Add the fried fish.
Simmer the flame and mix gently.
Sprinkle spring onion.
Mix evenly.
Serve it hot with fried rice.

Chicken Schezwan Rice

4 cups cooked basmati rice
1 carrot -washed, peeled and chopped
1/4 cup french beans -washed and finely chopped
1 medium green capsicum -washed, de-seeded and finely chopped
3 spring onions-washed and chopped
1 cup chicken-shredded
2 eggs
2 Tbsp dark soya sauce
1/2 Tbsp chili sauce
1 Tbsp vinegar
1 Tbsp All in one Ching's secret sauce
1/4 tsp salt-to taste
1 onion-sliced
3-5 drops oil
1 garlic-chopped
1/2 cup fresh mushrooms-washed and chopped

Put a tsp of oil in a vessel.
Fry the onion till transparent.
Add carrots, beans, capsicum, spring onion and mushrooms.
Cook for a few minutes until they begin to turn brown.
Transfer to another vessel.
Fry eggs & bhurji.
Now, fry the chicken.
Pour a little oil in the vessel.
Add chopped garlic.
When it turns brown, remove it and keep aside.
Once the oil is flavoured with garlic, put the rice in the same vessel of oil.
Fry it for 5 minutes.
Add all the vegetables, chicken and egg bhurji. 
Add the cooked rice & all the sauces.
Increase heat and fry for 5 minutes. Stir and serve hot.

Friday, 20 December 2013

Fruits with Caramel sauce


1 cup plain/brown sugar(I used plain sugar)
Water: as required
1/2 cup milk
2 tbsp butter(salted)
1 tsp vanilla extract
Fruits-Strawberries,Banana etc.
Choped Cashew nuts,Raisins:2 tbsp(I used only cashew)

Heat a nonstick pan in medium flame.
Add the sugar & sprinkle water.
Start stirring when sugar starts dissolving.
Adjust the flame to avoid over burning of sugar.
Add little more water if required.
Cook while whisking gently for 5 to 7 minutes, until it gets thicker & caramel's colour comes.
Add the vanilla,milk and butter & cook by stirring to thicken further.
Turn off the heat, cool slightly and pour the sauce into Fruits & dry fruirs.
Refrigerate until cold.
Serve with Ice cream.

Chicken Bharta:Kolkata style


To prepare the chicken:
Chicken breast boneless: 250gm
Garlic: 1 large clove
Onion: 1/4th
Bay leaf: 1
Black peppercorn:5-6
Cinnamon: 1inch stick

To make the gravy:
Hard boiled egg: 1
Onion (finely chopped): 3/4cup
Garlic paste:1/2 tbsp
Ginger paste:1/2 tbsp
Tomato (finely chopped): 1/2cup
Yogurt: 3tbsp
Fresh cream: 3tbsp
Cinnamon: 1inch stick 2-3
Cardamom: 3-4
Cloves: 5-6
Bay leaf: 1-2
Chicken Tandoori masala: 1tbsp
Degi mirch powder: 1 tbsp
Turmeric powder: 1/2tsp
Butter(melted): 1tbsp
Garam masala powder: 1tsp
Kasuri methi/dry fenugreek leaves: 1/2tsp
Salt to taste
Sugar to taste
Kewra essence: 4-5drops
Coriander leaves(chopped): to garnish


Wash,clean & shread the chicken into thin strips.
Cut into large chunks.
In a pan take the chicken and water with a clove garlic, a quartered onion, black peppercorn, bay leaf, cinnamon stick, salt.
As the water boils, reduce heat and cook for 15 to 20 min.

Take out the chicken pieces and let them cool down.
As the chicken pieces cool down, shred the chicken into thin strips.
In a kadai or pan add oil, when the oil is hot add bay leaf, cinnamon sticks, cardamom, cloves and cook till the spices release a nice aroma.
Add chopped onion, and cook on a medium heat till the onions turns golden brown.

Add ginger and garlic paste, cook for 2min.
Add the chopped tomatoes. 
Add a pinch of salt, mix well.
cover the pan and cook on low medium heat till the tomatoes are done.

Add tandoori masala, it is a key ingredient for that typical restaurant like smell in your chicken bharta.

Add degi mirch powder, mix well and cook for 1-2min.
Add the yogurt. Always bring the yogurt to room temperature before adding. Beat the yogurt with a teaspoon of sugar and little water.
Cook till oil separates, add the shredded chicken, salt and mix well. Add some chicken stock, let it boil.
Separate the yolk and the white part of the hard boiled egg. Mash and add the yolk to the chicken and keep the white part to garnish.

Cover and cook for 10min on medium heat. Stir in between.
Check the seasoning and adjust accordingly.
Add kewra essence, another key ingredient for that restaurant like flavor.

Reduce the flame and add the fresh cream and kasuri methi(dry fenugreek leaves).
Mix well. Switch off the heat.
Add melted butter and garam masala powder and immediately cover the pan.
Let it stand for 10min. Transfer it to a serving bowl, garnish with chopped coriander leaves.
Serve hot with naan or roti or chapati...


Tuesday, 17 December 2013

Cola Float Mocktail

Vanilla ice cream:2 scoops
Cola:1 cup(I used Coke)

Mix all ingredients in a cocktail shaker / stirrer.
Pour into a glass.
Add Crushed Ice.
Serve it cool with vanilla ice cream on top.

Mix fruit vanilla custard

Milk(full cream):2  cups  
2  tablespoons cornflour 
Sugar:1/3 cup  
Eggs:2, lightly beaten   
Vanilla essence: 1 tsp
Mix fruits:1 cup

Whisk, mix milk, sugar and cornflour in a pan in medium flame.
Allow milk to boil.
Stir well to prevent cornflour from clumping on bottom edges of pan.
Remove milk mixture from heat.
Mix 2 tablespoons of boiled milk mixture into eggs using whisk, then pour eggs into milk mixture in a slow stream, whisking milk mixture constantly.
Immediately transfer pan to heat and whisk gently until custard thickens, another two or three minutes. Do not allow to boil.
If you find egg white strands in custard, pass it through a fine-mesh sieve into a different bowl now.
Remove pan from heat and stir in vanilla.
Refrigerate for 3-4 hours.
Add mix fruits & serve



Mutton: 1kg
Ginger-garlic paste:4 tbsp
Refined oil:1/2 cup
Chopped onion:6,large
Sliced onion:1,large(for garnishing)
Chopped tomato:4,large
Turmeric powder:1/2 tsp
Corriender powder:2 tbsp
Roasted cumin powder:1 tbsp
Red chilly powder:3-4tsp
Green cardamom powder:1/4 tsp
Garam masala:1/2 tbsp
Whisked curd:1 cup
Chopped fresh corriender leaves:2 tbsp
Chopped mint leaves:1tsp
Salt to taste

Marinate the mutton with 3 tbsp of ginger-garlic paste,salt & keep it in refrigerator for 2-3 hrs.
Heat oil in pan.
Add chopped onions & saute till they turn golden.
Add remaining ginger-garlic paste,chopped tomatoes & saute till oil removes from sides.
Add turmeric,coriender,roasted cumin,red chilli,garam masala powder & saute for few mins.
Add curd,corriender leaves & salt & stir continuously.
Add one or 2 cups of water & cook till the mutton is well-done.
The gravy should be thick & coating the mutton pieces.
Serve hot,garnished with sliced onion & mint leaves.


Tandoori Paneer Tikka

2 cups paneer, cut into cubes
To Be Mixed Into A Marinade:
1/2 cup thick curd, whisked
1 tsp ginger paste
1 tsp garlic paste
2 tsp chilli powder
1/2 tsp dried fenugreek leaves
1/2 tsp garam masala
2 tbsp chopped coriander
1 tsp chaat masala
1 tbsp oil
Salt to taste

Combine the paneer cubes with the prepared marinade and toss gently till the marinate coats the paneer pieces evenly from all sides.
Keep aside for 15 minutes.
Arrange the paneer pieces on the wire rack in a pre-heated oven at 200°c (400°f) and grill till the paneer is done (approx. 15 minutes).
Remove from the oven and serve hot.

Sunday, 15 December 2013

Posto Paneer (Paneer cooked with poppy seed paste)

Paneer: 200 gm, cut into squares
Poppy seed paste: 3 tbsp
Chopped green chilli: 2 tbsp
Kala Jeera: 1/4 tsp (optional)
Turmeric powder: 1/2 tsp
Mustard oil: 2 tbsp
Salt to taste

For Dry Posto Paneer:
Dilute the poppy seed paste in 1/4 cup of water
Heat oil in a pan
Fry the paneer pieces till they turn golden brown
After removing paneer from oil, add kala jeera and chopped green chillies into the same oil
When the kala jeera starts to splutter add diluted poppy seed paste and salt
When it starts boiling add paneer pieces
Cook till the poppy seed paste starts coating the paneer pieces

For Posto Paneer in gravy:
Dilute the poppy seed paste in 1.5 cups of water
Rest of the steps are same as dry posto paneer


Saturday, 14 December 2013

Makhan Marich Murgi(Chicken cooked with Butter & Black pepper)

A marinated chicken recipe with distinctive flavors of black pepper corns,butter and corriender leaves


1 kg chicken: cleaned and cut into medium pieces
Black pepper corns: 1 tsp
Ginger-garlic paste:4 tsp
Salt to taste
Sugar: 1 tsp
Chopped coriender leaves:3 tbsp
Tomato paste: 1,medium
Onion paste: 2,large
Coriander powder:
Butter:100 gm

Coarsely grind the pepper corns and along with  salt mix it with the chicken and refrigerate for an hour.
Heat butter in a kadai & add cloves.
Add onion paste with sugar & fry till it turns golden.
Add  tomato paste.
Add coriander powder when tomato becomes dry.
Sauté till butter gets separated from the paste
Add chopped coriender leaves & the marinated chicken.
Cook covered till the chicken is tender.
Add a teaspoonful butter & serve hot with rotis or rice

Friday, 13 December 2013

Kozhi Vartha Kari

From Chettinad cuisine

Chicken,cut into 16 pieces  1 kilogram
 Dried red chillies  2 
Ginger  2 inch piece 
Garlic  6-8 cloves 
Red chilli powder  1 teaspoon
Lemon juice  1 tablespoon 
Turmeric powder  1 teaspoon 
Salt  to taste 
Oil  5 tablespoons 
Onions,chopped  2 medium
Curry leaves  12-15 
Tomatoes,finely chopped  3 medium 
Coriander powder  2 teaspoons 
Tamarind pulp  1 tablespoon 
Garam masala powder  1 teaspoon 
Black peppercorns,crushed  20 
Fresh coriander leaves,chopped  2 tablespoons



Grind together red chillies, ginger and garlic.

Mix the paste with red chilli powder, lemon juice, turmeric powder and salt and marinate the chicken pieces in this for three hours.

Heat two tablespoons oil in a thick bottom pan and sauté the marinated chicken pieces on high heat till they are dry and slightly brown.

Drain and set aside.

Add the remaining oil to the pan and sauté the onions till brown.

Add curry leaves and stir well.

Add tomatoes, salt and coriander powder and cook till oil leaves the masala.

Add the chicken pieces and one cup of water.

Cover and cook till the chicken is done and the masala coats the pieces.

Add tamarind pulp dissolved in half a cup of water and simmer for ten minutes, stirring occasionally.

Add garam masala powder and mix lightly.

Adjust the seasoning and add crushed peppercorns.

Garnish with coriander leaves and serve hot. 


Thursday, 12 December 2013

Oats Idli


Oats:1/2 cup
Urad dal (split black lentils):1/4 cup
Chana dal(Bengal gram):1/2 tsp
Mustard seeds:1 tsp
salt to taste
ginger-green chilli paste:1 tsp
Curd:2-3 tbsp
Oil for greasing

Combine the oats and urad dalchana dal and blend in a mixer to a smooth powder.
Add 1½ cups of water,curd, salt and green chilli paste and mix well to make a batter consistency.
Cover and keep aside for 1 hour.
Grease the idli moulds using the oil and put spoonfuls of batter into them.
Steam in an idli steamer for 15 to 20 minutes or till they are cooked.
Repeat with the remaining batter to make more idlis.
Serve immediately.

Wednesday, 11 December 2013

Fruits with Caramel sauce

1 cup plain/brown sugar(I used plain sugar)
Water: as required
1/2 cup milk
2 tbsp butter(salted)
1 tsp vanilla extract
Fruits-Strawberries,Banana etc.
Choped Cashew nuts,Raisins:2 tbsp(I used only cashew)

Heat a nonstick pan in medium flame.
Add the sugar & sprinkle water.
Start stirring when sugar starts dissolving.
Adjust the flame to avoid over burning of sugar.
Add little more water if required.
Cook while whisking gently for 5 to 7 minutes, until it gets thicker & caramel's colour comes.
Add the vanilla,milk and butter & cook by stirring to thicken further.
Turn off the heat, cool slightly and pour the sauce into Fruits & dry fruirs.
Refrigerate until cold.
Serve with Ice cream.


Tuesday, 10 December 2013

Murgh Moti Pulav

Basmati rice: 2 cups (washed and soaked)

For the meatballs(Motis):
Mince meat:1/2 kg
Ginger-garlic paste: 1 tbsp
Salt to taste
Onions: 2 medium (sliced)
Red chili powder 1/2 tbsp
Green chilies 4-6(chopped)
Fresh coriander
Egg 1
Cornflour as required

For the Pulav:
Ghee: 3 tbsp
Onions:2 medium (finely sliced)
Salt to taste
Sugar: 1 tsp
Whole garam masala 1 tbsp
Biryani Masala:2 tsp

Mix together all the ingredients of the meatballs.
Mix well and make small meatballs.
Refrigerate for ten minutes then roll each of them in cornflour and fry them on medium  heat till evenly browned.
In a large Kadai, heat ghee and add whole garam masala and sliced onions with one teaspoon of sugar.
Fry the onions till they turn golden & crispy.
Add basmati rice with biryani masala & fry for 5 mins.
Add 4 cups of water,check the salt, cover it & cook for 10 mins or till the rice is half-done.
Check the water & add Motis to pulav.
Cook for another 10 mins or till it is done.
Serve it hot.


Spicy Chicken Korma

•Chicken: ½ kg (cut into med size pieces)
•Cinnamon:a small piece
•Onion:3 med, finely sliced
•Ginger & garlic:1 tbsp each, crushed/grated
•Kashmiri Chilli powder:2- 2½ tsp
•Coriander powder:1 tsp
•Turmeric powder:1 tsp
•Fennel powder – ½ tsp
•Curd:3 tbsp
•Cashew nuts –4
•Poppy seed Paste:3 tbsp
•Coconut milk:2 tbsp(optional)
•Water – 1½ – 2 cups

Marinate the chicken with curd & keep for 1 hour.
Soak the cashews & poppy seeds in 2 tbsp hot water.
Heat oil & add cardamom, cloves, cinnamon.
Add finely sliced onion & cook till it becomes brown colour.

Add crushed ginger & garlic.
Cook for a few minutes.
Add chilli, coriander, turmeric, fennelpowder.
Mix well & cook till the raw smell goes, around 2-3 mins.
Add marinatedchicken pieces, salt. Mix well.
Make sure the chicken pieces are coated with the masala.
Add water & cover & cook.
Grind the soaked cashews & poppy seeds & coconut with enough water to get a smooth paste.
Add this paste to the curry when the chicken is almost done.
Mix well & cook for 3-4 mins.

Add coconut milk (if using) & combine well.
Cook for 2 more mins. 
Remove from flame.
Serve with pulao, rice,paratha or roti.

Sunday, 8 December 2013

Rasogollar Payesh

It's very good instant Bengali Sweets recipe to indulge your taste buds! :)
Condensed milk:1/2 cup
Full cream milk:1 cup
Green cardamom:1
Saffron:1/4 tsp
Rose petals:for garnishing(optional)

Remove sugar syrup from rasgullas.
Heat a pan.
Dilute condensed milk with full cream milk in the pan,add the cardamom & stir continuously.
When the kheer is thickened,add rasgullas & saffron.
Remove from flame & refrigerate for 2-3 hrs.
Garnish with rose petals & serve it cool.

Saturday, 7 December 2013

Bread-Chicken Chaat

For Chicken marination:
Small chicken cubes(boiled with salt): 1 cup
Egg white:1
Black pepper powder:1 tsp
Cumin powder:1/2 tsp
dark soy sauce: 1 tsp
Cornflour:1 tsp
Salt to taste

For Chaat:
Bread(white) pieces:4(cut into small pieces)
Chopped onion: 1/2 cup
Chopped green chillies:2 tsp
Chopped corriender:1 tsp
Whole mustard:1/2 tsp
Tomato ketchup:2 tbsp
Ginger juice:1/4 tsp
Refined oil:1/2 cup

Marinade the chicken pieces for half an hour.
Heat oil in a pan.
Fry all ingredients for chaat & chicken marinade till they become cryspy.
Serve with tea or hot coffee

Friday, 6 December 2013

Kolhapuri Sukka Mutton

Kolhapuri Sukka Mutton is a spicy dry mutton dish-not only famous among Kolhapuri Maharashtrians, but everywhere..
During my MBBS days in Kolhapur, I learned it from one of my Kolhapuri Maharashtrian friends' Mom...
What I learned that they use white sessame seed paste in this dish which is missing in Sanjeev Kapoor's recipe...
The other thing they use is sankeshwari red chilli which is easily available in Maharashtra & other places..
Though,I used sesame paste  & normal Everest's red chilli powder here...


Mutton,on the bone:1 kg

Dry coconut (khopra),grated:100 gm

Onion:5, medium

Mustard Oil:3 tbsp + to deep fry

Salt  to taste

Turmeric powder:1/2 tsp

Ginger paste  1 tbsp

Garlic paste  1 tbsp

Tomatoes,chopped:4, medium

Sankeshwari red chilli powder/other red chilli powder:2 tsp

Green cardamom powder:1/2 tsp

Garam masala powder:1 tsp
White sessame seed:1 tsp


Grate dry coconut and dry roast on a hot tawa till light golden brown, stirring continuously to ensure that it does not burn.

Slice half the onions and chop the rest.
Heat sufficient oil in a kadai and deep fry sliced onions till golden brown.
Drain and plate on an absorbent paper and cool.
Grind them with roasted khopra,white sesame seeds and a little warm water, to a fine paste.
Rub salt and turmeric powder on mutton pieces.

Pressure cook with two and half cups of water for four to five whistles or till mutton is almost cooked.

Heat three tablespoons of oil in a thick-bottomed pan. Add chopped onions, cook till golden brown.
Stir in ginger paste and garlic paste and sauté for a minute.
Add tomatoes and sauté for five minutes. Add Sankeshwari red chilli powder and dry coconut-onion paste.
Cook on high heat till oil leaves the masala.
Add boiled mutton and salt. Stir continuously and cook further for ten minutes till the consistency of the gravy is thick and mutton pieces are nicely coated with masala.
Sprinkle green cardamom powder,white sesame whole and garam masala powder.
Serve hot.


Wednesday, 4 December 2013

Egg Drop Soup

2 tbsp cornflour
3 tbsp water
1 ¾ cups (425 ml) homemade mutton broth(or,chicken broth,i used mutton broth)
1 cup (250 ml) water
½ tomato, diced
3 dashes white pepper
½ teaspoon salt or to taste
2 eggs, lightly beaten

In a small bowl, mix the cornflour with the water.
Stir to blend well.
Set aside.
Bring to boil the mutton broth and water in a pan.
Add the tomato, white pepper, salt, and thicken the soup with the cornflour mixture.
Stir the soup with a ladle and turn off the heat.
Swirl the beaten eggs into the soup and immediately stir around continuosly.
Cover the pan with its lid for 2 minutes.
The eggs should be cooked and form into silken threads.
Dish out into individual serving bowls and serve immediately.

Vanilla Strawberry Smoothie(Low calorie-approx 120Kcal)


6-8 large strawberries 

1/2 cup skimmed milk(I used Amul Trim milk) 

1/2 cup skimmed yogurt(I used Nestle Slim Dahi) 

2 tablespoons honey  

2 teaspoons vanilla extract 

6 cubes ice, crushed

In a blender combine strawberries, milk, yogurt, honey and vanilla.

Toss in the ice.

Blend until smooth and creamy.

Pour into glasses and serve with few sliced strawberries.


Monday, 2 December 2013

Luchi'r Rabri


Refined flour(maida): 1 cup
Powdered sugar:1/4 cup
Milk:1/2 lit
Khawa:1/2 cup
Ghee:1 cup or more
Condensed milk:1/2 cup
Cardamom powder:1 pinch(optional)

Knead maida,sugar ,khawa & ghee in warm water & make a soft dough.
Make small balls of the dough & roll them into luchi.
Deep fry luchis in ghee.
Heat a pan.
Mix milk & condensed milk & stir continuously till it thickens.
Add cardamom powder.
Add luchis to the rabri.
Cover with a lid & refrigerate for 3-4 hours & serve.


Easy Kaju Kismis Polao


Rice: 1 cup
Water: 2 cups
Turmeric powder: 1/2 tsp
Sugar: 2-3 tbsp
Salt to taste
Ghee: 4 tbsp
Turmeric powder
Cashew nuts: 1/2 cup
Raisins: 1/4 cup(soaked in water)
Fresly crushed pepper:1 tsp
Baby onion(chopped):3 tbsp(optional)
Bay leaves: 1-2
Cinnamon: 1 stick
Green cardamom: 3
Cloves: 6-7
Nutmeg powder: 1/8 tsp
Saffron: a pinch
Milk: 2 tbsp
Kewra water:2 tsp

Soak rice in water for 30 min.
Wash and drain.
To get a nice yellow color without using any food color smear the rice with turmeric powder.

2. Soak saffron in lukewarm milk, cover and keep aside.

3. In a deep pan, heat 1 tablespoon ghee, fry cashew nuts they turn brown, keep aside.

4. In the same pan add more ghee, as the ghee melts, add bay leaves, cinnamon, green cardamom, cloves,baby onions & cook for 1 min.
Add soaked rice,and gently give a stir.
Cook for 3-4 min. the rice needs to fried in ghee.
Add milk-soaked saffron and cook over medium heat for 1-2 min.
Add hot water to the rice.
The water and rice ratio is 2:1. Add salt and sugar, mix gently, cover the pan.
As the water starts to boil, keep the lid ajar and cook for 8-9 min. Switch off heat, sprinkle kewra water,nutmeg powder,raisins and little more ghee, cover and let stand for 10-12 min.
Serve hot

Curry Leaf Chicken

Got this recipe from Sananda magazine. It's a very light preparation - without onion or ginger.
Flavours of curry leaves and curd are enough to make the dish palatable.

Chicken: 500gm
Curry leaves: 2 cups
Curd: 200gm
Garlic paste: 1 tsp
Freshly crushed pepper: 2 tbsp
Refined oil: 4 tbsp
Slitted green chilli: 2-3
Sugar: 1 tsp
Salt to taste

Clean and cut chicken into small cubes
Marinate with 1 tbsp pepper, whisked curd and 1 tbsp oil
Refrigerate for an hour
Heat remaining oil in a pan and fry curry leaves and remove before they change color
Then fry garlic paste before it turns golden brown
Add marinated chicken
Add chilli, remaining pepper, salt and sugar
Cook till chicken becomes tender
Add fried curry leaves and cover with a lid
Serve hot