Today i am here with a very simple and quick chicken curry recipe, which can be prepared very easily and will be a great combination to have with rice ,chapathi,appam etc.Most of the time i make this curry along with chapathi andd my family love it.
First i marinate the chicken pieces and let the meat to absorb all the flavours of the masala for almost 20 minutes.Here i have some lemon juice while marinating the chicken ,which makes the curry more delicious and tasty.
Chicken -1 k.g
Lemon juice-1 tbsp
Turmeric powder-1/4 th tsp
chilli powder(kashmiri and normal)-2 tsp
INGREDIENTS FOR THE CURRY
ginger -small sized
turmeric powder-1/2 tsp
chilli powder-1 tsp
Coriander powder-1&1/2 tsp
Garam masala-1 tsp
coriander leaves for garnishing
wash and the chicken pieces ,marinate with lemon juice and masalas. Keep the marination for 20 minutes.
In a heavy bottom pan add 2 tbsp of oil ,when it gets heated up add ,bay leaf.
Add crushed ginger ,green chillies and garlic and saute it util it raw taste goes away.
Drop thinly sliced onions and chopped tomatoes ,let it become soft and mushy.
Sprinkle enough salt.
Now we can add marinated chicken pieces,cover this up and cook for 8-9 minutes in medium flame.
stir the curry in between , no need to add any water in to this.The chicken itself will release enough moisture for the gravy.
This is one of the easiest and simplest dessert recipes i have ever tried.Coconut and jaggery burfi can be prepared very quickly without any hassle.This can be refrigerated and stored up to three to four days.Here i have used desiccated coconut to make this sweet dish.But we can definitely use some freshly grated coconut as well to make this yummy burfi.
Desiccated coconut-2&1/2 cups
ghee -2 tsp
dry ginger-1/2 tsp
salt -a pinch
Dry roast desiccated coconut in medium flame until it’s colour slightly changes in to brown.
In another pan add jaggery pieces along with some water,let the jaggery melt compleately.
Once the jaggery syrup is ready, seive it using a strainer and remove all the impurities and dirts.
Pour this jaggery syrup in to to the pan and mix well with the roasted coconut.
Let the mixure combine well and leave this to ecome thick.
Add dry ginger powder,cardamom ,ghee and a pinch of salt,just to balance all the flavours.
switch off the flame and let this cool down.
Add grated carrots and mix well.
Shape it like a burfi using our hands.
Refrigerate this burfi for half an hour .
decorate with some chopped pistachios .
If u find it difficult to give proper shape for the burfi,don’t worry,once we refrigerate it ,we can shape it well.
Kerala style fish curry can be prepared in several ways.Fish curry with roasted coconut is one of the tastiest recipes i have ever tried.Mostly i prepare fish curry by adding some freshly ground coconut paste along with some masala.This time i thought of preparing it with some slight variation from my usual style,and ended up having a delicious and finger licking fish curry .
For making this curry ,here i have used Pomfret fish or Avoli what we say in Malayalam.This curry has a balancing flavour of spiciness and tanginess,and makes a good combination to have with rice.
grated cococnut-1 cup
dry red chillies -5(kashmiri&normal)
turmeric powder-1/2 tsp
chilli powder-1&1/2 tsp
coriander powder-1 tsp
finely chopped onion-1/2 piece
Wash the fish pieces thoroughly and keep aside.
Take a pan add 2 tbsp of oil,when the oil get heated up add freshly grated coconut,shallots,cumin seeds,curry leaves,dry red chillies ,tamarind etc.
Saute it until coconut become golden in colour.
Add masalas,turmeric powder,chilli powder,coriander powder etc.Keep the flame very low at this time to prevent burning.Roast it for 1 minute.
Transfer the masala in to a plate and allow this to cool down.
In a blender jar add roasted coconut masala along with 1 cup of water,grind this until it becomes a smooth paste.
Take an earthen pot pour this ground coconut masala ,add enough water for the gravy.allow this to boil.
Once the gravy starts to boil drop the fish pieces one by one .
Cover this up by a lid and cook for 6-8 minutes in medium flame.
Gently mix this with a spoon occasionally.
Do not over mix,fish pieces may break.
Sprinkle some salt if required.
Add some curry leaves.
When the fish pieces are cooked well,switch off the flame.
In a small kadai,heat 1 tbsp of oil,add finely chopped onions.
Fry this until golden brown and pour it over the curry.
Lip smacking varutharacha kerala fish curry will be ready to serve!!!!!!!!!
Instead of pomfret we can use any other fish and prepare this curry.
Here i have used coconut oil to give authentic kerala fish curry flavor.
Aloo chaat or potato chaat is a very popular and delicious street food from India.This tasty snack can be prepared in many ways.Here i am sharing Sweet potato chaat recipe which is one of my personal favorites.Sweet potato or shakarkandi is a super food which is rich in dietery fibre and an excellent source of vitamin A.
Boil the Sweet potatoes using a pressure cooker or a steel vessel.Make sure the potatoes are not getting over cooked,Otherwise it would become mushy.Once the potatoes are cooked ,peel off the skin and cut them in to cubes.
This lip smacking dish can be eaten as a starter or as an apetizer.
Sweet potato -1
green chilli -2
Grated raw mango -1tbsp
Sweet chutney -1&1/2 tbsp
Green chutney -1 tbsp
Chilli powder 1 tsp
Chaat masala -1 tsp
Cumin powder -1/2 tsp
Pomegranate seeds -3 tbsp
Boil and remove the skin of sweet potatoes ,cut them in to cubes.
Shallow fry these cubed potatoes in a pan using 1 tbsp of oil for 1 minute.Gently toss these potatoes .Do not over mix.
In a mixing bowl add chopped onion,tomato,green chillies,grated raw mango,coriander leaves,green chutney and sweet chutney(DATES AND TAMARIND CHUTNEY),
Add Roasted Sweet potatoes and masalas like,chilli powder,cumin powder,chaat masala .
Add enough salt.Mix well.
Garnish with some pomegranate seeds and sev. Our delicious and healthy sweet potato chaat will be ready to serve!!!!!!
Tamarind and dates chutney is a beautiful blend of sweet and tangy flavour with a hint of spiciness.This chutney is very simple and takes a few minutes to prepare.Key ingredient for most of the Indian chaats are sweet chutney.
deseeded dates-1 cup
dry red chillies-5
cumin powder-1/2 tsp
dry ginger powder-1/2 tsp
In a pan cook dates,jaggery,tamarind and dry red chillies with 1&1/2 cup of water.
Let this cook for 5-8 minutes until it reaches in to soft and pulpy texture.
Allow this mixture to cool down completely.
Grind this mixture and make a fine paste.
Using a strainer seive this and remove all tiny pieces.
Once again boil this chutney and add enough salt,dry ginger powder and cumin powder .
switch off the flame , let it cool down.
serve it along with some pakodas,chaats ,samosas etc.
Sweetness and spiciness of the chutney can be adjusted as per the desired taste preferences.
If chutney is too thick thin it down adding some more water.
Aloo bonda or potato bonda is one of the easiest snacks we can prepare at home during holidays or when you have guests at home.For preparing this first i have boiled potatoes using a pressure cooker.Always use good quality potatoes for this bond to make this filling tastier and yummy.
green chillies -2
cumin powder-1 tsp
urad dal -1 tsp
besan/gram flour-1&1/2 cup
turmeric powder-1/4 tsp
baking soda-1/4 tsp
chilli powder-1 tsp
oil for deep frying
First boil potatoes and remove its skin,cut them in to cubes
In a pan pour some oil,splutter some mustard seeds ,add some urad dal.
when its colour slightly changes add ginger,green chillies ,sliced onions and curry leaves.
saute it well and add some turmeric powder,Mix it well.
Add boiled and cubed potatoes.Mix well.
Mash the potatoes using a potato masher ,add some lemon juice, cumin powder and salt.
Combine everything well .
Switch off the flame and let it cool down.
In a bowl Add Gram flour ,turmeric powder,chilli powder,asafoetida,baking soda and water.
Make a thick batter of gram flour.It should not be watery.
Make small balls of potato out of the mixture .
Dip this balls in to the prepared besan batter ,coat well with the batter ,each potatao balls.
deep fry this potato balls until it gets a crispy outer crust.
Once it is ready transfer this in to an oil absorbant paper.
serve hot with some tomato ketchup or green chutney.