Ingredients:
Rice (cooked) – 3 cups.
Mushrooms (diced) – 2-3
Bamboo shoots (diced) – 2
Chicken (cooked and shredded)? – 150 gms
Vinegar – 11/4 tbsps
Soya sauce – 2 1/2 tbsps
Ginger juice – 1/4 tsp
Oil? – 3 tbsps
Ajinomoto – pinchful
Sugar – to taste
Salt – to taste
Lettuce leaves- to serve
?
Method: Season the chicken with ginger juice, 1/4 tbsp vinegar and 112 tbsp soya sauce. Wash lettuce leaves and drain.
Heat the oil in a pan and saute the meat till it changes colour. Add vegetables along with seasonings and saute till well-cooked.
To selVe: Place portion of rice on lettuce leaves, top with sauted chicken and vegetable mixture. Serve hot.

HARE MIRCH WALE MURG

Ingredients:
chicken – 1 kg 200 gm
cut into regular pieces.
almonds – 20
raisins – 20
khoya – 100 gm
piece of ginger – 5 cm
cloves of garlic – 4
cloves – 6
green cardamoms – 5
cumin seeds – 1 tsp
large coconut – 1
salt – to taste
green chillies – 10
groundnut oil – 50 ml
ghee – 50 gm

Method:
?Wash the chicken pieces well and get rid of the moisture as far as possible. Blanch the almonds. Peel and slice 5 almonds. Grind the rest alongwith the raisins. Grind the ginger and garlic. Grate the khoya.
?Roast the powder the cloves, cardamoms and cinnamon togethr. Grate the coconut. Take out 1/2 cup thick coconut milk and 11/2 cups thin milk. Keep the two separate.
?Whip the curd and mix with the salt, ginger – garlic paste, powdered spices and slit green chillies. Prick the chicken pieces with a fork and marinate in the curd mixing well. Keep aside for an hour.
?Heat the oil and ghee togethre in a karahi. Add the khoya and fry on a medium – low heat till pink. Add the chicken alongwith the marinade.
?Fry over a low heat. When the chicken turns golden and the oil separates, add the thin coconut milk, ground almonds and raisins. Cover and cook till done. In case any water remains, let it evaporate over a high heat.
?Add the thick coconut milk and remove at once. Don’t let it come to a boil or the milk will curdle.
?Serve hot garnished with the sliced almonds.

Chicken Vella Korma

Ingredients:

groundnut oil – 50 ml
mustard seeds – 1 tsp
sprig curry leaves – 1
large onions, chopped – 2
ginger paste – 1 tsp
heaped tablespoon coconut, grated – 2
turmeric – 1/2 tsp
chicken, cut into 10 pieces – 1 kg
salt – to taste
lime juice – 1

Lightly roast and grind to a powder:
red chillies – 4-5
coriander seeds – 2 tbsp
peppercorns – 1 tbsp
cuminseeds – 1 tsp
aniseeds – 1 tsp

Method:
?Heat the oil in a kadhai and add the mustard seeds. When the seeds crackle, add the curry leaves. Then add the chopped onion and fry till a light brown. Add the ginger paste, grated coconut powdered masala and turmeric. Fry well till the oil separates. Add the chicken and salt and fry well again.
?The chicken will release some water of its own. Keep stirring when the masala begins to dry, add water and cook till the chicken is tender and the gravy thickens. You may pressure cook at this stage also.
?Sprinkle lime juice and serve hot.