Sittu's Chicken

1 kg chicken - drumsticks/breasts/thigh - bone-in better.
make cuts on the meat and marinate with some turmeric, chilli powder,
salt - I add yogurt optionally when making this gravy, usually on a
whim:), so do whatever suits you, but keep it to bout a tbsp, as we
are also adding tomatoes and it just adds more to the tang/sourness of
the dish.

For masala:-
1) 8-10 peppercorns
2) 1 cinnamon stick
3) 2-3 cloves
4) 1 mothi elaichi(brown cardamom)
5) 2-3 green cardamom
6) 1 star anise - optional, but i think u have it, so mentioned the same.
7) 1 tbsp corriander(dhana)
8) 1 tsp jeera
9) 1 tsp fennel seeds(badishep)
10) 2 dry red chillies - or more if fine with the heat
11) coconut - dry/wet - usage varies accordingly as specified below.

Dry roast all of the above with dry coconut, if using and ground to
paste with ginger and garlic(in equal proportion).

Heat oil, add a few sprigs of curry leaves. Add finely chopped onions.
Once browned, add finely chopped tomatoes and 1 tsp red chilli
powder(adds a nice color) and fry till oil seperates from the sides.
Add the dry roasted masala. Fry till nice n toasty(you can smell all
the spices), add the marinated chicken pieces, turn down heat to low,
mix well, cover and let the meat cook. If adding chicken marinated
with yogurt, add the meat in small amounts at a time and mix it in
well till the yogurt is blended with the masala paste - this ensures,
the yogurt is well incorporated and doesnt give the gravy a
grainy/curdled milk kinda look.

The chicken tends to add its own juices to the dish when cooked on low
flame and hence keep away from adding any water right till the end. If
using "ola khobra", add it after the chicken has tenderised a lil. All
the while, in case everything seems too dry, keep on sprinkling a
little hot water.

Finally, add water to to get a gravy of desired consistency. While
serving, add some lemon juice and garnish with fresh corriander
leaves.

Shami Kabab

Ingredients:

1 lb. 9 % ground beef

1/2 onion

2 chillies

5 garlic cloves ( medium size )

1 inch ginger

salt to taste

1 tsp cumin powder

1 egg

red chili powder

1 cup bread crumbs

Directions:

1) Blend onion, chillies, garlic, ginger. Add cumin powder, egg , chilli powder, ground beef and bread crumbs. Form into patties and grill.

Balsamic Vinegar Reduction

Ingredients:
1/2 cup balsamic vinegar
2 tsp red wine vinegar
4 - 5 tsp light brown sugar

Directions:
1] Bring to boil and leave on simmer till mixture thickens. ( Remember that mixture thickens even after shutting off the heat )

Enough for 2 portions of salad ( around 5 oz each ) .

Corn patties

Ingredients:
1 cup corn kernels (boiled)
4 small potatoes (boiled)
2 cloves garlic
2 fine slices ginger
1 slice bread
1 pinch turmeric
1 tsp dhaniya powder
1 tsp red chilli powder
1 tsp garam masala
1.5 tsp amchur powder
6 tbsp oil
salt to taste
1 Tbsp sooji (rawa)

Directions:
1] Slightly mash boiled corn
2] Mash potatoes
3] Make ginger and garlic paste
4] Heat 1 tsp oil in pan and add ginger garlic paste and fry for a minute
5] Add turmeric, dhaniya powder, red chilli powder, amchur powder and garam masala to the pan
6] Dip bread slice in water for a minute and then press the slice to remove water from the slice.
7] Add mashed corn, bread and potatoes and salt to the pan and mix well. Turn off heat and let the mixture cool
7] Use some oil to make round patties. Dip the patties into rawa and deep fry till golden brown

Corn patties can be served with green chutney or ketchup.