So am trying to be ‘time’ disciplined.
Here’s a first of a 30 day tiffin series.
Slit the ravaiyyas, slice potatoes. Marinate in dry masala..jaldi, mirchi. Dhaniya powder & salt.
Grind a few peanuts, sesame seeds & gram flour.
Heat oil, hing, chopped onions-fry, garlic ginger minced-fry, then the peanut mixture ..fry longer…
Add the brinjals & potatoes.l little water..cover & cook.
Then tiffin it😍😍
I love how crabs turn blue to orange moment you cook them..Crabs are always for my father..
This I learnt on my own. Grind coconut, lots of curry leaves, a few saunf/variyali, garlic, ginger, haldi, mirchi, dhaniya, salt, peppercorns, one clove, near negligible cinnamon he he he..dry red chillies. Heat oil..stir in this masala & crabs. Cover cook for a bit..then stir fry of sorts..(OMG i must not write recipes 😛 :P..my blog..my words haaa!!)
Dig in.. 🙂 🙂
One of the best palak chickens Ive made..
Researched from this site..in their own words..
Preparation Time : 35 minutes
No Of servings : 4-5
Spice Level : 3 out of 5
Chicken: 500gms or 1/2 kg
Spinach : 1 bunch
Onion : 1 cup (chopped)
Coriander Leaves : 1 bunch
Tomato : 1 (finely chopped)
Bay Leaves : 1
Oil : 2 tbsp
Fennel Seeds : 1 tsp
Coriander Powder : 1 tsp
Kasoori Methi : 1 tsp
Whole Dry Red cili : 1
Salt : to taste
To Marinate chicken:
Ginger & garlic Paste : 11/2 tsp
Yogurt : 1 tbsp
Red chili powder : 1 tsp (adjust according to your spice level)
Salt : a pinch
To Grind :
Green Chilies : 2
Garlic : 2-3
Ginger : 1″
Cinnamon : 1 “
Green Cardamom : 2-3
Cloves : 2
Method Of Preparation:
Wash and drain the chicken. Then marinate it with the ingredients listed under “To Marinate”.
Grind all the ingredients listed under to grind into smooth paste.
Now heat oil in a wide pan and add bay leaves, fennel seeds and whole red chili after that add chopped onions and fry them till it becomes golden brown.
After that add the ground paste,and fry them till the raw smell goes off.
Now add the chopped tomato and fry them for 3-4 minutes in medium heat or until it becomes mushy.
Now add the marinated chicken and fry them for 3-4 minutes. And add coriander powder, kasoori methi and some salt.
Add 1/4 cup of water(adjust the water quantity according to the consistency you want) and close it with lid, let the mixture boil until thechicken is fully cooked and tender.
In between that boil the spinach and once its cooked fully drain the water and grind them with coriander leaves into smooth paste.
Once the chicken is tender add the spinach puree from above step and let it cook for 4-5 minutes in medium heat.
If you want you can add 2 tbsp of cream on top and remove from heat.
Serve it hot with roti or naan.
One of my favorite blogs..Sailus Food; finally a chicken in coconut gravy I love making 🙂
Chicken gravy-coconut milk
Curry (with Coconut Milk
Prep time: 10 min
Cook time: 40 min
Main Ingredients: Chicken Coconut Milk
Chicken: 1 kg (washed, cut into bite sized pieces)
Yogurt: 1/2 cup (curd)
Lemon juice: 1/4 lemon
Turmeric powder: 1/4 tsp
Coriander powder: 1 tbsp
Cumin powder: 1/4 tsp
Red Chili Powder: 1 1/2 tsp
Poppy seeds: 1 tbsp (soak in little milk and make paste)
Red Onion: 2 (large, finely chopped)
Garam masala powder: 1 cardamom, 1/2 ” cinnamon and 5 cloves finely ground
Star anise: 1
Thick coconut milk: 3/4 cup
Coriander leaves: 2 tbsps (finely chopped for garnish)
salt to taste
Oil: 2 tbsps
Make a paste:
Green chilies: 3
Ginger: 1 1/2″ piece
Garlic: 6 cloves
Marinate the chicken in yogurt, coriander pwd, cumin pwd, turmeric pwd, lemon juice and half of the ground ginger-garlic-green chili paste for 10 mts.
Heat oil in a cooking vessel, add the star anise, cinnamon stick and chopped onions and fry for 4 mts. Add the remaining ground ginger-garlic-green chili paste and saute for 4 mts. Add red chili powder and mix.
Add the marinated chicken and cook on high heat for 4 mts, mixing once in a while.
Reduce to medium heat, add salt and poppy seeds paste and mix well. Let the chicken cook in this paste for 8-10 mts, uncovered. Cook till oil separates. Add 1 1/2 cups water and mix. Bring to a boil, reduce flame and cook for 13-14 mts.
Finally add garam masala pwd, mix well. Add thick coconut milk and cook on medium flame for 3-4 mts. Turn off heat and garnish with fresh coriander leaves.
Serve hot with white steamed rice, coconut rice, any flavored or rotis.
You can add 4-5 tbsps coconut paste instead of coconut milk. Add the coconut paste at the time of adding the poppy seeds paste.
A fantastic and flavorful chicken curry that is a regular at our home. This favorite chicken curry recipe is usually prepared as a side with flavored rice like Tomato Pulao. Coconut milk and poppy seeds are essential in the preparation of the curry. The chicken simmers in a concoction of yogurt, coconut milk, poppy seeds and garam masala to yield a rich creamy textured curry.
I marinated fish with salt, red chillie pwd, lemon juice and coriander powder. Lots of oil and do the magic for 5 minutes 🙂 🙂