READY TO COOK GRAVIES
 
Chicken Curry
(Cooking Time: 10 mins.)

Ingredients:
Boneless chicken cubed 375g (13oz)
Poonjiaji's Chicken Curry 100g Pouch
Water 1 cup

Serves 4

Method :
1) In a deep Saucepan empty the entire pouch of Poonjiajis Chicken Curry.
2) Add 1 cup (8 Oz./250 ml) water .
3) Add 13 oz. (375g) *Chicken cut into small pieces. Stir well. Cover and Simmer over medium heat for 10 mins or till the meat is tender.

Garnish with finely chopped Coriander (Cilantro) leaves and thin Fresh Ginger Slices.

*Both Boneless as well Chicken with bones can be used with this receipe


Serving Suggestions:
Serve curry hot with steamed Indian Basmati Rice & coconut chutneys.



Punjabi Chole
Spicy Chick Peas Curry(Cooking Time: 15 mins.)

Ingredients:
Chick Peas 125g (4,5 oz)
Eno Fruit Salt 5g
Poonjiaji's Punjabi Chole 100g Pouch
Water 2 cup

Serves 4

Method :
1. Soak Cup (4,5 oz./125g) *Chick Peas in water overnight. Pressure cook (20 - 25 mins) in 2 cup (600ml) water with 5g Eno Fruit salt.
2. Add Poonjiajis Chole Gravy to Cooked *Chic Peas & Stir to blend thoroughly.
3. Cover and Simmer over medium heat for 5 mins. Serve.

Garnish with fresh chopped Onions & finely chopped Cilantro Coriander) leaves.

* Instead use pre -cooked Chic Peas in tins. Wash and drain salt water.


Serving Suggestions:
Serve curry hot with Parathas, Naan.