Poppy Seed Chicken Roast

Oil - 3 tbsp.

Cinnamon - 1

Clove - 4

Cardamom - 4

Peppercorn - 1 tsp

Onion - 1, chopped

Curry Leaves

Green Chilli - 4, slit

Ginger Garlic Paste - 2 tsp

Poppy seed - 1 tbsp. ground to a fine paste with 1/2 cup Coconut

Turmeric - 1 tsp

Chilli Powder - 1 tsp

Coriander Powder - 1 tsp

Fennel Powder - 1 tsp

Chicken - 2 lb.

Salt

Cilantro

Heat Oil in a pot.

Temper Whole Garam Masala.

Sauté Onion and Curry Leaves until translucent.

Add Ginger Garlic Paste and sauté until the raw smell goes away.

Add the ground Poppy seed paste and mix well.

Season the mixture with Turmeric, Chilli, Coriander and Fennel Powder; sauté for few minutes or until the raw smell of the masala goes away.

Now add the Chicken along with 1 cup Water and required Salt. Cook closed for 20 minutes.

Remove from heat and garnish with Cilantro.

Carrot Poriyal

Oil - 1 tbsp.

Mustard - 1/2 tsp

Urad Dhal - 1/2 tsp

Curry Leaves

Onion - 1/2 cup, diced

Green Chilli - 2, diced

Carrot - 2 cup, diced

Salt

Coconut - 1/4 cup, grated

Heat Oil in a medium pan.

Temper Mustard, Urad dhal and Curry Leaves.

Sauté Onion and Green Chilli until the Onion just turns translucent.

Add the diced Carrots and season with required Salt. Sprinkle little Water and cook closed for 10 min on medium heat until the Carrots are cooked through.

Garnish with grated Coconut and turn off heat.

Poori Masala

Wheat Flour - 1 1/2 cup

Maida - 1/2 cup

Rawa - 2 tbsp.

Condensed Milk - 1 tbsp.

Salt

Oil

In a food processor add the Wheat Flour along with Maida, Rawa, Condensed Milk and required Salt. Run the food processor for 30 seconds until the ingredients are combined. Adding little Water at a time run the food processor until the Dough is smooth and thick. Rest the Dough for about 30 minutes (optional).

Make small balls with the Dough and spread them into small discs like Chapati but not too thin. Sprinkle Flour on the Dough while spreading as needed to prevent the Dough from sticking to the Surface.

Deep fry the rolled Dough in hot Oil until golden. Press the Poori gently while frying to make puffy Poori.

For Poori Masala:

Oil - 2 tbsp.

Mustard - 1 tsp

Urad Dhal - 1 tsp

Channa Dhal - 1 tsp

Curry Leaves

Turmeric - 1 tsp

Asafetida - 1/4 tsp

Onion - 2, sliced

Green Chilli - 4, slit

Ginger - a small pc, grated

Garlic - 1 clove, sliced

Potato - 3, cubed

Besan - 1 tsp

Salt

Heat Oil in a medium pan.

Temper Mustard, Urad Dhal, Channa Dhal, Curry Leaves, Asafetida and Turmeric.

Sauté Onion, Green Chilli, Ginger and Garlic until translucent.

Add the Potatoes along with 2 cup Water and required Salt. Mix thoroughly and cook closed until the Potatoes are completely done and begins to crumble.

Dilute the Besan in 1/4 cup Water without any lumps and add to the prepared Gravy. Cook closed on low flame for 5 mins.

Turn of heat and keep closed until ready to serve.