Jul 242015

This is prepared using chicken and curry leaves in a spicy masala.Adding curry leaves enhance the flavor and for spiciness only pepper and green chilly are used.This goes well with rice or roti.

Curry leaves Chicken  (2)

Ingredients

  1. Chicken(cut into cubes)– 1/2 kg
  2. Onion(chopped) – 1
  3. Ginger(crushed) – 1 tbsp
  4. Garlic(crushed) – 6
  5. Green Chilly – 4
  6. Turmeric powder-1/4 tbsp
  7. Coriander powder –1/2 tbsp
  8. Yogurt-3 tbsp
  9. Coconut oil – 3 tbsp
  10. Curry leaves – 5 sprigs
  11. Salt

For Garam Masala

  1. Peppercorns – 1tbsp
  2. Cinnamon stick – 1”
  3. Fennel seeds – 1/4 tbsp
  4. Cloves-6
  5. Star anise –1
  6. Cardamom pods – 6

Curry leaves Chicken  (1)

Preparation

  1. Heat a pan.Saute curry leaves on low flame till it changes its color and crispy.transfer into a bowl and keep aside.
  2. In the same pan,add ingredients listed for the garam masala and saute for a minute on low flame.don’t let it burn.
  3. Grind the mix together with crispy curry leaves into a coarse powder.Keep aside.
  4. Heat oil in a pan.Add chopped onion,ginger,garlic,green chilly (you can add chilly according to your spiciness)and saute till onion turns light brown.
  5. Add turmeric powder,coriander powder to it and saute till raw smell goes.
  6. Add chicken pieces,curry leaves powder mix,yogurt ,salt and mix well.
  7. Cover and cook on medium flame till chicken is cooked well and masala is coated well with chicken.
  8. Turn off the flame.Garnish with curry leaves
  9. serve as side dish with rice or roti.

Recipe source: Mia Kitchen

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Posted by prajusha Tagged with: , , , ,
Jul 152015

Chicken chukka is easy and yummy to make with the available ingredients in kitchen and goes well with rice or roti.

Chicken Chukka (2)

 

Ingredients

  1. Chicken – 1/2 kg
  2. Grated Coconut –1/2 cup
  3. Garlic – 20
  4. Dry red chilly –10
  5. Coriander seeds – 1 tbsp
  6. Pepper corns –1/2 tsp
  7. Cumin seeds –1/2 tsp
  8. Fennel seeds –1 tsp
  9. Onion(chopped) – 1
  10. Poppy seeds(kuskus) –1/2 tsp
  11. Cinnamon stick – 1’ inch piece
  12. Cloves –2
  13. Fenugreek seeds – 1 pinch
  14. Turmeric powder – 1/2 tsp
  15. Curry leaves
  16. Salt
  17. Ghee – 3tbsp
  18. Oil – 2 tsp

Chicken Chukka (5)

 

Preparation

  1. Heat 1 tsp oil in a pan.Roast coriander seeds,dry red chilly,pepper,garlic(15),poppy seeds,cinnamon stick,cloves,fennel seeds, 1/4 tsp cumin seeds,1/4 tsp chopped onion and turmeric powder for 2-3 minutes on low flame.Grind it into a paste.
  2. Heat ghee in a pan.Add cinnamon stick,chopped onion and let it saute.
  3. In the mean time,Heat oil in another pan .Add grated coconut,cumin seeds,5 garlic to ti and roast it.Grind it to a fine paste.
  4. Once onion turns light brown,add chicken,3/4th of the spice paste and salt  to it.Mix well. Cover and cook without adding water.
  5. Once chicken is well cooked,add the  coconut paste and remaining spice paste to it.Add curry leaves to it.Stir well.
  6. Roast till all water is evaporated and chicken is dry.
  7. Serve with rice or roti.
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Posted by prajusha Tagged with: , , , , ,
Jun 162015

Normally I make vegetable biriyani using different types of veggies, but never tried with cauliflower only.This is a must try for vegetarians.

DSC_2881

Ingredients

For Making Dry chilly Gobi

  1. Cauliflower- 1/2 kg
  2. Chilly Powder-1 tsp
  3. Turmeric powder-1/4 tsp
  4. Pepper Powder-1/2 tsp
  5. Garam Masala –1/4tsp
  6. Chilly Sauce-1/2 tsp
  7. Soy sauce-1/4 tsp
  8. Curd-2 tsp
  9. Rice flour- 6 tbsp
  10. Corn Flour – 3 tbsp
  11. Onion –2
  12. Green Chilly –8
  13. Curry leaves- 2 sprigs
  14. Coriander leaves- 2 sprigs
  15. Pudina Leaves-2 sprigs
  16. Salt
  17. Oil-200gms

For Biriyani

  1. Dry chilly Gobi- 50gms
  2. Basmati Rice-1/2 kg
  3. Dalda/vegetable oil-150 gms
  4. Ghee-25 gms
  5. Salt
  6. Onion- 3
  7. Tomato- 2
  8. Ginger-2 piece
  9. Green Chilly- 6
  10. Garlic –2
  11. Turmeric powder-1/2 tsp
  12. Pepper powder-1 tsp
  13. Curd – 3 tsp
  14. Cashew nuts-50gms
  15. Raisins – 50 gms
  16. Cloves-3
  17. Cinnamon stick –1 piece
  18. Cardamom – 4
  19. Onion –1
  20. Pineapple(cut into small pieces) – 10
  21. Coriander leaves – 3 sprigs
  22. Pudina Leaves- 2 sprigs

DSC_2877

DSC_2880

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Preparation

  1. For making chilly Gobi,Cut cauliflower into small florettes and soak in warm water for 20 minutes mixed with turmeric powder  to remove germs.Strain it.
  2. Mix cauliflower with red chilly powder,turmeric powder,pepper powder,garam masala ,chilly sauce,soy sauce,curd,rice flour,corn flour,oil,salt and water.
  3. Heat oil in a pan.saute onion,green chilly,coriander leaves,pudina leaves and curry leaves.Add this masala to cauliflower florettes and deep fry in oil till cauliflower is light brown in color.
  4. Heat dalda in a pan.Fry cashewnuts,raisins and keep aside.
  5. Heat dalda in a wide bottomed pan.Fry cloves,cinnamons tick,cardamom.Add rice to it and let it fry for 2-3 minutes.
  6. Add 1 liter water boiled water to it.Add ghee and salt to it.cover and cook till rice is half cooked.
  7. For making masala,heat dalda in a pan.Saute 3 chopped onions, 6 green chilly,ginger,garlic,chopped tomato till done.
  8. Mix curd with turmeric powder,pepper powder and add it to the masala.
  9. Add fried cauliflower to it and mix well.
  10. For Dum Biriyani , grease the pan with ghee.Add Gobi masala over it.add rice as next layer.repeat the same until mix and rice is finished.
  11. Sprinkle some ghee over rice.
  12. Cover tightly with a lid and place it on a hot tawa for 20 minutes. This will infuse  the flavor into rice..
  13. Remove from fire.
  14. Garnish with coriander leaves,pudina leaves,and chopped pineapples.
  15. serve with raita,coriander chutney and papad.
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Posted by prajusha Tagged with: , , , , ,
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