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….

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…

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…

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…

Cherupayar Curry / Mung Dal Curry (Green Gram Curry)

Preparation Soak cherupayar (green gram) 3-4 hours in water. Drain the water and boil it with fresh water in a pressure cooker adding salt and turmeric. Heat oil in a deep saucepan. Add onion, garlic cook it for 1-2 minutes. Add chopped ginger and green chilies. ¬†Stir well and add boiled Cherupayar (Green Gram). Seasoning…