GREEN CHICKEN CURRY

Now a days as a part of healthy eating we reduced intake of  rice  and cook it only once in a week .Other days of our lunch and dinner would be chappathi and finding a good curry for rotis is a difficult task for me. There were few pieces of chicken lying in my fridge and this time I wanted to try a different curry that goes well with chappathi. When I started making this, I was quite blank on what to make or how to make. In between my little naughty boy started crying .I was just throwing all the ingredients in to the pan and finished cooking somehow. I couldn’t even check the saltiness!! When my husband came back from office ,the first thing he asked was “ahhh nalla manam …nee entha innu undakkiye”?(wow nice aroma! What you prepared today?)  .Yes it was…it taste as good as it smells. Also It was looking really pretty with beautiful green color.GO GREEN :)So do try this colorful curry…    here goes the recipe

Ingredients

1.      Chicken-500gm,cut into medium size

2.      Onion-3medium sized,roughly chopped or sliced

3.      Ginger-1tbsp,chopped

4.      Garlic-1tbsp,chopped

5.      Green chilly-2nos,slitted(see notes)

6.      Tomato-1 roughly cut+ 1 chopped

7.      Coriander powder-2tsp,heaped

8.      Turmeric powder-1/2tsp

9.      Garam masala powder-3/4tsp

10.  Whole black peper-1 or 1n 1/2tbsp

11.  Cardamom-2nos

12.  Coriander leaves-one handful

13.  Mint leaves-1 handful

14.  Curry leaves-2sprigs

15.  Salt

16.  Oil-1 tbsp

17.  Water-1 n 1/2 cups

METHOD OF PREPARATION

1.      Heat oil in a pan. Add whole black pepper and cardamom. When the aroma comes add garlic and ginger. Stir for 2 minutes. Add onions and salt. When onion turns soft add in all powders. Stir for 2 minutes. When onions turns soft add roughly cut tomato (reserve chopped tomatoes aside for adding it later ).when tomatoes are cooked add all the leaves and switch off the flame.

2.      Let the masla cools. Grind this into smooth paste. Pour it back into the pan ..Add 2 cups of water. Add salt if requires. Once it starts boil ,add the chicken pieces in. Cover and cook till gravy thickens. Lastly add chopped tomatoes. Serve hot with your favorite flat breads..

Notes: If you don’t like your curry to be much spicy remove green chilly just before grinding the masala.

MUSHROOM ULARTHU

Mushrooms are everyone’s favorite. It is a high source of protein and fibers. Moreover it is a flexible veg than can be used for creating an array of gravy as well as dry dishes. Mushroom ularthu is an easy Kerala style stir fry.  It goes well with steamed rice and chappathi…

Ingredients

1.      Mushroom-200gm,roughly chopped

2.      Onion-1 medium,chopped

3.      Garlic-2pods,cruhed or chopped

4.      Chilly powder-1/2tsp

5.      Turmeric powder-less than 1/4tsp

6.      Pepper powder-1/2tsp

7.      Garam masala-1/4tsp

8.      Mustard seeds-less than 1/4tsp

9.      Curry leaves-a few

10.  Coconut bits(thenga kothu)-2tbsp

11.  Oil-1tbsp

12.  Salt

Method of preparation

1.      Wash mushrooms thoroughly and chop .Heat oil in a pan, splutter mustard seeds .add curry leaves and coconut bits. When coconut turns lightly brown add chopped onions and garlic. Stir for few minutes.

2.      Add in all powders and salt stir for few minutes. Now add mushrooms.mix well. Keep it closed for few minutes.

3.      Once you open the pan, there will be lot of water ooze out from the mushrooms. Let it dry by keeping the pan in high flame. Stir in between .check for salt. When it becomes completely dry ,switch off the flame.

 Serve hot with rice or chappathi..

RESTAURANT STYLE PANEER BUTTER MASALA (WITHOUT CREAM OR CASHEW PASTE)

 Paneer butter masala …the most famous and classic Indian curry.This is the one thing we order whenever we go to a vegetarian restaurant. Since the time I started cooking I ve been trying to make this dish at home and have tried many recipes from various sources but every time it ended up in a disaster. Then I just stopped experimenting with butter paneer with a misconception that I cannot reproduce restaurant quality Butter paneer at home. Whenever we buy Paneer we consume it as a stir fry or tikka.We use to have chappathi or dosa for dinner .Finding a good and easy side dish everyday is quite difficult .My husband prefers gravy side dish to tikkas.So I planned  my own recipe on this dish and decided not add any expensive ingredients like cashew or cream  .Since I dont want totake a risk on something which was never a success. But to my surprise it turned out extremely delicious !!! Exactly the same or much better than that of what we have in restaurants.  I would like to share this simple recipe with you too..Please do try and surprise your spouse and guests with this delicious curry..

Preparation time-10min

Cooking time-20 min.

Serving-2 to 3 

Ingredients

1.      Paneer-200gms,cut into cubes

2.      Onion-2 large,thinly sliced

3.      Ginger garlic paste-2tsp

4.      Tomato-2 medium ,roughly chopped

5.      Cumin seeds(jeera)-1/4tsp

6.      Cardamom-2 nos

7.      Kashmiry chilly powder-1tbsp heaped

8.      Garam masala-1tsp+1tsp

9.      Jeera powder-1/2tsp

10.  Kasuri methi-2tbsp heaped ( it is dried leaves of methi (uluva)and is available in all supermarkets)

11.  Oil-1tbsp

12.  Milk-1cup

13.  Butter-2tbsp

14.  Salt

15.  Wate-1 cup or more

16.  Sugar-3/4tsp

17.  Corinder leaves- 2 tbsps,chopped

           Method of preparation

1.      Heat oil in a pan. Add cumin seeds and cardamom.when it changes its color add ginger garlic paste and sauté for 2 min or till its raw smell goes.

2.      Add thinly sliced onion and salt into this and cook until onion turns transparent and slightly brown.Add the chilly powder,jeerapowder and 1 tsp garam masala.(keep the remaining 1 tsp garam masala aside).sprinkle 1 or 2 tbsp of water and stir till the raw smell of powders disappears. Add the tomatoes in and cook till melts. Lastly add kasuri methi.Swith of the flame

3.      Allow the prepared masala to cool.Grind it into smooth paste by adding little water.

4.       Pour it back into the pan ,add 1 cup of water and boil the gravy in medium flame till it reaches very thick consistency.

5.      Add paneer and mix well. Pour 1 cup of milk. Heat till it reaches smooth thick gravy. Check for saltiness.Switch off the stove.

6.      Add butter and sprinkle remaining garam masala,coriander leaves and sugar evenly .keep it closed for some time.

 Enjoy this delicious curry with chappathi,naan etc..

Notes: If the curry turns too thick add little more water and just heat for few minutes.

Use only Kashmiri chilly as it gives  right thickness and color to the gravy.If you want to use normal chilly ,then reduce its quantity.

 

SPECIAL CHENA MEZHUKKUPURATTI (ELEPHANT YAM STIR FRY)

Ingredients

1.      Chena (elephant yam)-2cups,peeled off and cut into small cubes

2.      Onion-1no,thinly sliced

3.      Chilly powder-1/2tsp

4.      Coriander powder-1 ½ tsp

5.      Garam masala- 1/2tsp

6.      Pepper powder-3/4 tsp

7.      Soya sauce-1tsp

8.      Salt

9.      Oil-3tbsp

10.  Mustard seeds-less than 1/4tsp

11.  Curry leaves- a few

12.  Water-just enough to cover the vegetable.

Method of preparation

1.      Combine cubed chena,onion,salt  and water. Cook until yam turns soft. Do not overcook it. Drain the excess water after cooking.

2.      Heat oil in a pan, splutter mustard seeds. Add curry leaves. Now reduce the flame. Add all powders except pepper powder. Stir for a minute. Add the cooked yam. Mix well. Now add the soya sauce. Give a nice stir. Keep in medium flame until it is well roasted .Stir in between. Lastly add pepper powder.

Serve hot with steamed rice…

Notes : While cleaning and cutting the yam, try to wear gloves or  oil your hands since it causes itching.