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

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

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
Heat 1-2 tsp oil in a saucepan. Add mustard seeds. When its start spluttering add broken red chilies, curry leaves. Stir well and garnish with fresh coriander leaves.
Serve hot with rotis or rice.

Green Gram Curry

Cherupayar Kootan