Cheera or Palak (Red Spinach / Spinach) Curry

To prepare the masala blend grated coconut, cumin seeds, 1/2 tsp turmeric powder, salt & black pepper corns.

Boil the Arhar Dal (Pigeon Pea) with a pinch of salt and turmeric powder.

In a deep saucepan or kadhai, heat oil. Add chopped shallots & garlic. Shallow fry this for around 4-5 mins in low heat. Add spinach or red spinach leaves & chopped green chillies, and stir well. Cover the pan with a lid and cook it for another 5 mins. Add boiled Arhar Dal & masala prepared earlier. Cook it for another 5 mins.

Garnishing
Garnish with Amul cream and serve hot with rice.

Palak Curry, Cheera Curry, Cheera Kootan, Muringayilla kootan, Spinach Curry

Red Spinach/Spinach Curry

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Fiery Chicken (Hot & Spicy Chicken)

Masala Mix:
Blend coriander, green chillies, ginger, pudhina leaves, black pepper corns & salt.

Wash the chicken and marinate with turmeric and a pinch of salt. Coat with masala mix prepared earlier. Refrigerate for 1 hour (approx.). Place the chicken pieces on a microwave grill and on top add grated butter. Proceed to a preheated medium grill for 8 minutes per side.

Seasoning
Toss with lemon juice and garnish with Coriander leaves & onion rings.

Hot & Spcicy Chicken

Fiery Chicken

Hot & Spicy Chicken

Aloo Gobi Recipe (Potato Cauliflower Recipe

Boil the potatoes & cauliflower in a microwave safe bowl with a pinch of salt and turmeric. Heat the oil over medium flame in a large, non-stick kadhai. When the oil is shimmering, add the cumin seed and let it sizzle for about 30 seconds. Add the green chilies, ginger and sauté for another 2-3 minutes. Finally, stir with red pepper powder and turmeric & hing and continue to sauté for another minute or so. Add the potatoes to the kadai and stir well. Cover tightly with a lid, reduce heat to low and cook for about 10-15 minutes. Make sure that the water content is fully absorbed. Sprinkle a pinch of hing and serve hot with roti or bread.

Potato with Cauliflower Recipe

Aloo Gobi

Egg Masala Curry (Anda Masala Curry)

Masala Mix:
Blend turmeric powder, chilli powder, black pepper powder, coriander powder, cinnamon, cloves, cardamom, NutMeg, bay leaf with grated coconut. Add lukewarm water to get a nice thick gravy.

Heat oil in a kadhai and add sliced onion and garlic. Stir well for 2-3 mins and add sliced green chillies, ginger, tomato & chopped potatoes. Mix it with the masala prepared earlier. Add 1 cup of water & salt and cook it for 15-20 mins. Once the potatoes become tender slice the egg into two pieces and slowly put this into the gravy.

Garnishing
Garnish with coriander leaves. Serve hot with roti, rice, etc

Anda Masla Curry

Egg Masala Curry

Kaipakka (Karela) Pachadi (Bitter Gourd Pachadi)

In a deep saucepan heat oil. Shallow fry shallots, green chillies, ginger and add chopped. When its well cooked remove from the heat and keep aside. Now blend the coconut, mustard seeds & curd (Please make sure that it should not be fully grinded).  Mix this with the cooked karela.

Seasoning
Heat oil. Add mustard seeds. When it starts spluttering add red chilli & curry leaves. Add the seasoning to your dish.

Bitter Gourd Pachadi

Kaipakka (Karela) Pachadi

Chicken 65

Preparation
Blend the ingredients of the masala to a fine paste. Mix the yogurt, lemon juice, rice flour, salt and two tablespoons oil into the ground masala paste. Coat the chicken with the masala paste and marinate for 1-2 hour in a refrigerator. Heat the remaining oil in a thick-bottomed kadai; add the chicken pieces in and stir-fry over high heat for one minute, lower heat once all the chicken has been added. Turn the pieces frequently, basting with the remaining masala. Cook till the oil separates and the chicken turns crispy on the outside, but moist and soft on the inside. Adjust salt, toss well and remove. Drain and serve hot.

Chicken-65

Chicken 65

Chatpata Chicken – Hot and Sour Chicken

Preparation
Wash the chicken and cut into medium size pieces. Drain the water completely. In a deep saucepan or kadai, heat the butter (1/2). Add sliced onion & green chillies. Shallow fry for 4-5 mins in low flame. Add ginger garlic paste, cloves, black pepper,  bay leaf, cinnamon, 1tsp coriander leaves and a pinch of salt. Stir well and cook it for another 1-2 mins. Add the chicken and stir well. Add water & small piece of butter and cover it with a lid. Cook it for another 20-25 mins in medium flame.

Garnishing
Garnish with fresh coriander leaves and lemon juice.

Hot and Sour Chicken

Hot and Sour Chicken