CHICKEN LEGS CURRY

 INGREDIENTS :

Chicken legs :  5

Onions : 3

Green chillies :  2

Tomato  :   1 big

Turmeric :  1/2 tsp

Cloves :  3

Cinnamon : 3

Cashewnuts :  8

Khus khus or poppy seeds or gasagasalu  :  1/4 cup

Chicken masala  : 2 tsp

red chilli powder  :  2 tsp

Salt  according to u r taste.

Oil  : 3 tbsp

   Wash the chicken legs and keep aside.

   Chop the onoins and tomato pieces . Make a paste of both  khus khus or poppy seeds and cashewnuts .

   Heat oil in a deep bottomed pan and add cloves and cinnamon, fry them.

  

    Add chopped onions and green chillies.  Add little salt. Fry until they become translucent.

   Add ginger garlic paste and stir well.

   Add chopped tomato pieces and mix well. Fry for 3 mins.

   Add chicken leg pieces, cover it with lid and  leave it on  low flame until water comes out from the chicken and evaporates.  Stir occasionally. Add red chilli powder,turmeric and salt.

  Pour 1 cup of water in to leg pieces  and stir well.Cover it  with lid.

  When the leg pieces half boiled add khus khus paste and let it cook.

  Add chicken masala powder  or garam masala.

  Cook until u get desired curry consistency.

  Garnish with chopped corainder leaves.

BEETROOT RASAM

             Everyone knows that BEETROOT is very healthy. It's increases blood percentage.For pregnant women  BEETROOT  is very important to avoid 'enemia'.

INGREDIENTS :

Beetroot : 2

Onion  : 1

Rasam powder : 2 tsp

Ginger garlic paste  : 1/2 tsp

Salt to taste

Tamarind or tamarind paste  : 1 tsp

Tomato : 1

Coriander powder : 1 tsp

Turmeric : 1/4 tsp

For seasoning :

Oil  :1 tsp

Musturd seeds :  1/2 tsp

Zeera :  1/2 tsp

Urad dal  :  1/ 2 tsp

Curry leaves

Hing  of a pinch

Red chilli  : 1

Coriander leaves

•  Wash and peel the  beetroots.
• Chop beetroot in to small pieces.
• Take a sauce pan and boil beetroot pices with water ,until the water level reduced to half.
• Strain water from pieces.
• Take strained water in another pan and add chopped onion,chopped tomato pieces.

• Add ginger garlic paste,rasam powder and coriander powder.
• Add salt and turmeric.
• Boil them up to 20 mins.
• Check the seasoning.
• For popu, heat oil in a fry pan and add mustard seeds,zeera,urad dal ,curry leaves and hing.Fry them.
• Pour popu in to beetroot rasam and garnish with coriander leaves.
• Serve with rice.