Chicken karahi

This is a famous chicken dish prepared with yogurt and spices.unlike other chicken dishes it doesnt need to start with frying onions which is essential for every other nonveg preparations and the most boring part of cooking as it takes little extra time to brown the onions.anyways chicken karahi has many versions,this version came out good for me.If possible make it in a wide pan.The best part is we try to make chicken in its own water and the juices of onions and tomatoes which makes it so soft and succulent.

Ingredients:

Chicken-1 whole cut into small pieces.

Salt

Oil-2tbsp

Ginger-garlic paste-2 tsp

Ginger julienne-2tsp

Cumin seeds-1 tsp

Onion-1 medium thinely sliced

Tomato-1 medium chopped finely

Curd-1cup

Turmeric-1/2 tsp

Red chilli powder-1 tsp

Coriander powder-2 tsp

Cumin powder-2 tsp

Chicken karahi masala (or any chicken masala you have)-4 tsp

Black pepper powder-1/2 tsp

Garam masala-1/2 tsp

Method:

Take chicken in a bowl,add salt,ginger garlic paste,turmeric,red chilli powder,coriander powder,cumin powder and chicken masala.

Marinate for min of 30 mins.

Heat oil in a wide pan,add cumin seeds.

Add the marinated chicken and saute for few mins turning it and browning the chicken on both sides.

Add the sliced onions and saute well till the onions are translucent.

Pour in the chopped tomatoes.mix and fry well till the tomatoes wilt.

Add in the curd and mix well.

Cover the pan and cook on slow flame for 15 mins.

Uncover,add the pepper powder,mix well and cook for another 15 mins.

Finish it off with garam masala and ginger julienne.

Serve hot it with roti or plain rice.

Happy Eating...!!!

Tandoori chicken

This is a popular and common chicken preparation prefered by mostly every other chicken lover.traditionally prepared in tandoor but who has it these days? so this is baked in oven or barbequed.personally i just love the barbeque one.its such a bliss to enjoy a piece of hot chicken thigh  right from a barbeque grill in a cold evening.who doesnt love barbeque?usually when you are planning for tandoori,try to marinate the meat one day prior and keep it in the fridge,so as to get a flavourfull and moist chicken.

Ingredients:

Chicken thigh pieces-4-6 washed and make cut marks on both sides

Salt

Butter-1tbsp

Turmeric powder-1/4 tsp

Red chilli powder-1/2 tsp

Black pepper powder-1/4 tsp

Tandoori masala- 4 tsp

Curd-1/4 cup

Method:

Mix all the ingredients in a bowl

Drop in the chicken pieces in it.

Rub the spice mix well in the chicken pieces inserting in the cut marks on the chicken pieces too.

cover it let it marinate for atleast 1 hour.

Bake it covered  on the middle rack of your oven at 400.

after 15 mins uncover,reduce the temp to 325 and cook for another 15 mins.

Brush  the pieces both sides with the butter in the pan,so as to restore the moisture in the chicken.

Bake for another 15 mins and check if the chicken is done.

Try for a crispy outer layer but moist in the inside.

Enjoy ...!!!

Palak-tofu (bean curd)

Tofu or soybean curd is originally  from china .It is staple  in  many Asian cuisines same as paneer in india.
Known for its zero cholesterol it became my twice a month  must after coming to US.You can replace it with paneer in any dish  such as matar-tofu,palak-tofu and mix veg curry with tofu.My kids love tofu so will yours,try this and iam sure it will make it in your menu quite often.

Ingredients:

Tofu-1/2 a block,cut into small cubes
Palak-2 cups,washed
Green chillies-4
cumin seeds-1/2 tsp
Onions-1 medium cut into chunks
Ginger-garlic paste-1 tsp
Tomato-1 small chopped
Salt to taste
Turmeric-1/2 tsp
Coriander powder-
Garam masala-1/2tsp
Cream/ Milk -1/2 cup
Kasuri methi-1 tsp
Oil-2 tbsp
Butter-2 tbsp
Method:

Heat 1tbsp oil  in a pan,add the onions,saute till brown,add ginger garlic paste,saute for a min,add green chillies, chopped tomatoes and saute well.
Add the washed uncut palak,saute for 5 mins till they wilt.
Take it out in a plate and allow to cool.grind to coarse paste in a blender.set aside.
Add 1 tbsp oil in the same pan and saute the tofu cubes,add little salt,turmeric and saute for 2 mins.take them out in a plate.

Add the coarse palak paste in the pan and salt according to the content along with coriander powder.let it cook on slow for 10 mins.

Add the sauteed tofu cubes,mix well.

Crush in the kasuri methi in the palm of your hands and mix in.

Pour in the milk or cream,mix well and cover it on slow flame for 5 mins.drop in the butter (it gives an added creamyness)

Finish it off with garam masala.
Serve hot with roti or paratha.

our monday dinner-palak-tofu with parathas

Tindora/dondakaya fry

Dondakaya/tindora or Ivy gourd is a lip smacking stir fry which one can finish off before it goes to serving.This is one of my favs stir fry that goes well with any daal and plain rice.

Tindora with tip ends cut and chopped into thin chips are stir fried in slow flame until golden brown and  crisp.Garlic and red chilli powder added in the end gives it the ultimate taste.Here its hard to find in stores other than indian stores,so dont miss it when you see fresh tindoras.very simple dish,must try...!!!

Ingredients:

Tindora/dondakaya- 1/2 kg
Mustard seeds- 1/2 tsp
Cumin seeds- 1/2 tsp
Onions- 1 Tbsp thinely sliced
Curry leaves- 1 sprig
Turmeric-1/2 tsp
Salt-to taste
Garlic- 2 crushed
Red chilli  powder-1/2 -1 tsp
Coconut powder-1Tbsp(optional for added taste)

Method:

Wash the tindora,cut the both tip ends and slice them into thin chips.

Heat oil in a kadai,add mustard seeds,cumin seeds and onions.add the curry leaves.
Add in the tindora chips and fry on medium flame for 5 mins.

Add turmeric,fry till the tindora are half  fried,add in the salt.Llet it cook on slow flame stirring in between.

When the tindoras are golden brown,add in the crushed garlic,red chilli powder and coconut powder
Fry for another 2 mins and crispy tindora is ready.Just take care that they dont get over fried else you wont get the taste you want.

Serve hot with any daal and plain rice.

Happy Eating...!!!

Bachala-palak pappu

These bachala leaves (malabar spinach)can be found in any chinese vegetable store.At first i was unware that these were the greens mom used to make daal with.Only palak and gongura were known to me.These have  thicker stems than palak and they are  goeey when cut same as okra  .

bachala/malabar spinach

          
When i was a kid ,we had this creeper in our backyard and they had these little dark purple fruits,we use to open the fruit and paint our nails with it.It was such fun.
        
Now i feel so happy seeing them in my backyard.
I mix both bacchala and palak(half and half).i found it more tasty this way,if you want you can make it only with bacchala.But do try both ways and you would feel the difference.

palak

I hope you will love this daal

our weekend lunch-bachala pappu,eggplant fry and donakaya(tinda) fry

Ingredients:

Toor daal (arhar daal/kandi pappu)-1/2cup (washed)
Chana daal-1/4 cup(washed)
Bachala aaku/malabar spinach - 1 cup (washed and chopped)
Spinach leaves/palak - 1 cup(washed and chopped)
Turmeric-1/2 tsp
Red chilli powder-1/2 tsp
Green chillies-2-3,slit lenghtwise
Tomato-1 small
Onion-1 small (chop half in big chunks and remaining half thineley sliced)
Tamarind pulp-1/2 tsp

For seasoning/tadka:
Red chillies-2 broken
Mustard seeds-1/2 tsp
Cumin seeds-1/2 tsp
Chana daal-1tsp
Thinely sliced onions
Garlic-2 crushed
Asafoetida-pinch(optional)
Curry leaves-1 sprig

Method:

1. In a pressure cooker,place daal,add 2 cups of water.

2. Add turmeric,red chilli powder,green chillies,chopped greens,chopped tomato,chunks of onions and      lastly add the tamarind pulp.
3. Pressure cook on medium high till 2 whsitles,reduce the flame to slow and wait for 1 whistle or 5 mins.
   (If you are cooking in open pan you have to cook it till the daal is soft and done.)
4. When the steam escapes from the cooker,open it .

    Add salt , mash the daal with

   a spoon or masher.

Adjust the consistency accordingly-if you have more water in the daal,cook openly till the water evaporates OR if you need more watery ,add hot water.
5 On a medium flame heat oil in a small pan,add the mustard seeds and as they crackle add the cumin seeds,urad daal,red chillies,after 5 secs add sliced onions,fry til they are golden brown,add the crushed garlic and curry leaves,fry for another 10 secs.

6 Mix it in the prepared daal and cook the daal on  slow flame for 2 mins,allowing daal to embrace the tempering smell.Donot cook too long as it changes the fresh daal taste.

7 Serve with warm rice and a stir fry veggie or chicken fry or even pan seared shrimp.

Happy Eating...!!!