Peanuts - 1 cup roasted and skin peeled Tomato - 1 small finely chopped Onion - 1 small finely chopped Green chilly - 1 chopped and de-seeded Coriander leaves - few strands finely chopped Salt - as per taste Lime juice - 1 tablespoon Chat masala powder - if required
METHOD OF PREPARATION:-
Mix all the above mentioned ingredients in a bowl and serve.
Instant coffee powder - 1 tablespoon Vanilla ice cream - 4 to 5 scoops Sugar - if required Ice cubes Toppings of your choice
METHOD OF PREPARATION:-
Take ice cream, ice cubes and coffee powder in a mixer and blend well till it melts and becomes a liquid. Pour into a serving glass and top it with a scoop of ice cream, chocolate sauce or any toppings as you wish. Serve chilled.
Grind onion, ginger and garlic to a paste in a mixer
Puree tomatoes in a mixer and keep aside
Heat oil in a kadai. Add bay leaf, cloves, cinnamon and black cardamoms.
Add onion and ginger-garlic paste. Stir fry on medium heat till it blends well
Put the chicken pieces, let it boil for 5 minutes on medium flame till the water evaporates and the chicken turns whitish first and then later it turns golden.
Add salt, red chilly powder, coriander powder, turmeric powder and garam masala powder. Stir for 3 minutes
Add tomato puree and 1 teaspoon chopped coriander leaves. Cook for about 10 minutes. Stir after every few minutes. Cook till oil separates and the tomatoes blend well with the onions
Reduce heat and add the yogurt. Boil for 8 more minutes till the yogurt dries completely and oil separates
Add about 2 cups of water. Pressure cook in a pressure pan for the chicken to become tender
Serve garnished with the remaining coriander leaves