Susu Mushroom Chicken Curry

Sushant's creation. I think it tastes really nice ;)

Ingredients:
One and 1/2 pound of boneless chicken thigh, cut into cubes;
One quarter pound of button mushroom, 1/4 of which sliced and the rest diced;
Half of a big onion (finely diced), One tomato;
Two tablespoons of ginger paste, one tablespoon of garlic paste;
Three tablespoons of sour cream;
Half teaspoon of vinegar, 1/2 teaspoon of turmeric powder;
1/4 teaspoon of fenugreek seeds powder, 1/4 tsp of dried fenugreek leaves;
A dash of coriander seeds power, 1/4 tsp of curry powder;
One bay leaf, one stick of cinnamon, 8 dried black peppers, 8 coriander seeds.
One clove, one elaichi (black cardamon).


Procedure:
1. Marinate the chicken with sour cream, turmeric, 1 tbsp of ginger paste, the garlic paste, and the vinegar, for 10 to 30 minutes.
2. In a pressure cooker, heat 3 tbsp of oil, 2 tbsp of butter. After all the butter is melted, add the onions and fry until light brown.
3. Add one clove, one elaichi, one bay leaf, a stick of cinnamon, black peppers, and coriander seeds. Fry for 3 minutes and then add the fenugreek seeds powder. Fry for an additional minute on low heat.
4. Add the chicken after draining the marinade. Cook it for 3 minutes with regular stirring. Then add the mushrooms. Cook the mixture with regular stirring on high heat for 7 more minutes.
5. Puree a tomato. Add the puree along with the rest one tbsp of ginger paste. Stir the mixture, and boil on low heat for 10 minutes.
6. Add the remaining marinade to the mixture, along with all the remaining spices. Let boil on low heat for another 10 minutes.

Ready to serve. Serves 4 :P

鸡蛋来的炸酱面

话说苏尚不喜猪肉（在北京时，丫倒爱炸酥的小排骨~）。那天碰巧看到用鸡蛋做炸酱面的谱子，今晚试了下，不错——但是同志们，如果是大肥的五花肉丁炒出来的，简直就天上地下了！我竟然都记不得那会是啥口感了！

原料 黄瓜半根，鸡蛋4枚，京葱白一根。甜面酱，阳春面。

黄瓜切丝备用。鸡蛋搅拌。葱花。
热锅加油加热至5成热，调成中火，加入葱花，炒出香味。
倒入鸡蛋液，暂时不要翻动，略等一分钟。
翻炒鸡蛋，至微熟。
加入甜面酱，翻炒到香气泛起。加五香粉少许，鸡精少许。根据个人口味加入盐，糖。
加入热水没过炒料一般，小火熬制。不断用铲子顺同一方向搅拌，以免糊底。
煮直酱汁浓稠即可装盘。配上黄瓜菜码即可。

也可以不用甜面酱，用家常豆酱或者黄酱加入少许水调开。炒制时根据个人口味加入糖。
鸡蛋可以用肉丁代替。黄瓜可以用时蔬代替。是一道可以随意替换的菜码。
另，煮面按照个人喜好而定。面分为过水和不过水两种。冬天吃热的面，面条出锅后不用凉水浸泡，直接加酱食用。夏天，面条出锅后用凉水冲几下，彻底晾凉并沥干水分后再加入酱。

* * * 以上原食谱。我则用了3个鸡蛋，甜面酱和黄酱对半，菜码是水焯过的白菜叶子（今天中午正好用白菜帮做了醋熘白菜）和生的红甜椒丝。挺好：）