Chicken Vindaloo

1 Kg Chicken - skinned and cut into 15-16 pcs
7-8 Tbsp Oil
5 Medium Onions - chopped finely
1 Pkt Tomato Paste (you will get that red colour by adding tomato paste)
4 tbsp sugar
1 1/2 Tsp salt
4 cups of water
4 medium Potatoes (skinned, sliced into 4 pcs & Salted. Shallow fry in little oil and keep it aside.

Ingredients for Grinding the Masala :

12 Kashmiri Chillies
6 Garlic flakes
1 inch pc of Ginger
1 1/2 tsp cumin
1 tsp turmeric powder
1" piece of Cinnamon
5-6 cloves
5 peppers
small lemon size tamarind
4 tbsp vinegar

Grind the above to a fine paste with some water, keep it aside.

In a vessel add 6-7 tbsp oil, heat the oil, now add the chopped onions. Brown the onions on slow fire, now add the tomato paste and fry for another 5 minutes.

Add the ground masala and fry for another 3-4 minutes till it starts leaving oil.

Add the water and let it come to a boil.

Add the sugar and salt, add the chicken and now leave it on slow fire for 15-20 minutes till the chicken is tender. Add the Fried Potatoes.

Adjust the salt and sugar if you need more as per your taste.

Enjoy it with plain rice or pav.

Rajasthani Laal Maans ( Lamb in red sauce)

1 Kg Lamb cut into bite size pieces
20 red Kashmiri chillies (grind into a paste with little water)
1/4 cup garlic chopped
3 Big Onions sliced
5 big black elaichi
5 green elaichi
8 tbsp oil
1/4 cup green coriander chopped finely
1 cup curd
1 tsp jeera roasted on tawa till you get good aroma
4 tsp coriander powder
1/2 tsp haldi
2 tsp salt
3 green chillies

Beat curd in a bowl, add roasted jeera, dhania powder, haldi and salt. Add the red chilli paste. Mix and keep aside.

Heat oil in a pan, add garlic and brown on medium heat.

Add sliced onions , black & green cardamom, brown it well.

Add the meat, fry for another 4-5 minutes till all the water is evaporated.

Now add the curds mixture and fry it well till oil separates.

Add 4 cups of water, adjust salt. Add the green chillies. Let it cook on slow fire for 45 minutes till the meat is tender. Garnish with coriander leaves.

Laal Maans is ready to serve. It taste good with Naan, roti or rice.

Crispy Chicken in Schezuan Sauce

For Frying chicken
Slice chicken in long slices or as desired, Wash drain dry and marinate with 1 ½ tbs soya sauce, 1/ tsp pepper, a pinch of sugar and 1 to drops each of yellow and red liquid food colour. Marinate for an hour or can be marinated overnight. Then add half beaten egg and 1 tbs of rice flour and 1 tbs of normal white flour. Mix well, shallow fry each slice till nice and crispy.

For the sauce
2 to 3 tbs garlic chopped
1 tbs ginger chopped
2 tbs Soya sauce
1 big tbs kashmiri chilli paste
3 green chillies chopped
4 to 5 tbs ketchup
1 tbs vinegar
1 tsp brown sugar
¼ tsp Black pepper powder
Small bunch spring onions (white part chopped finely and greens chopped long)

In a pan add oil and heat. Brown the garlic then add ginger, green chillies and then add soya sauce. Add chilli paste, fry well then add ketchup, vinegar, the chopped white part of the spring onions, brown sugar and pepper. Add red and yellow liquid food colour 2 drops each. If the mixture starts burning or drying out add little water and keep cooking. Taste to check if sauce is of the desired taste. Add ketchup or vinegar or soya sauce of required as per taste.

Add chicken to the sauce and then add the left over greens of the spring onions. Toss well to coat chicken. Serve hot with fried rice or noodles.