Monday, 12 January 2015

Chicken and Potato Curry



Chicken and Potato Curry

Chicken and Potato, this is one of the basic chicken dish that every one do in their home. Still, the version vary form person to person. Here I have given my version of this curry. This will make a perfect combination with rice as well as chapati or rotis. Hope you'll try this out and give me you comments.




Ingredients:


1.
Chicken
1 Kg
2.
Potato (Medium size)   
2 Nos.
3.
Tomato (Medium size)
5 Nos.
4.
Onion (Medium size)
3 Nos.
5.
Ginger Garlic Paste
1 Tbsp.
6.
Green Chilly
4 Nos.
7.
Red Chili Powder
3 Tsp.
8.
Coriander Powder
3 Tsp.
9.
Garam Masala
1 Tsp
10.
Curry Leaves
2 Strings
11.
Turmeric Powder
½ Tsp.
12.
Salt
As required
13.
 Oil
3 Tbsp.
14.
Coriander Leaves
3 Strands
15.
Coconut
Small Piece


Method:
  1. Clean and wash the chicken pieces and keep aside.
  2. Clean the potatoes and cut into a medium sized pieces.
  3. Finely chop the onions and tomatoes. Slits the green chilies in middle.
  4. Heat oil in a pan and add the chopped onions and green chilies, saute till the onion turns transparent.
  5.  Add ginger garlic paste and saute for few minutes till the raw smell vanishes.
  6. Now add the garam masala powder and fry for few minute till the onion turns light brown color.
  7. Add the chopped tomatoes, turmeric powder and salt and cook till the tomato becomes mushy.
  8. Once the tomatoes are cooked and oil comes out, add the chicken pieces and mix well.
  9. Cook the chicken till the color of the flesh changes.
  10. Now add the potatoes and mix well. Add chili powder, Coriander Powder and mix well.
  11. Sprinkle a hand full of water and close the lid.
  12. Cook on medium flame till the chicken and potatoes are cooked well.
  13. Once the chicken is completely cooked and comes to a thick consistency, cut the coconut into small byte size pieces and add to the curry and mix well.
  14. Once the curry is ready, switch off the flame and garnish with coriander leaves.
  15. Chicken and Potato Curry is ready to serve!
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Friday, 9 January 2015

Spicy Onion Chicken

Spicy Onion Chicken, this gives you a slight variation from the usual chicken recipe that we prepare at home. The chicken should be cooked completely in the onion gravy. So, we need to be little patient while cooking this because if the onion paste is not cooked properly, the flavor of onion would dominate the dish and you cannot enjoy the taste. So, here is the dish, try it out and enjoy and post me your comments.

Spicy Onion Chicken


Ingredients:


Ingredients
Quantity
1
Chicken
½ Kg
2
Ginger Garlic Paste
1 ½ Tsp.
3
Onion
1 Tsp.
4
Chili Powder
1 ½ Tsp.
5
Coriander Powder
1 Tsp.
6
Garam Masala
1 Tsp.
7
Turmeric Powder
½ Tsp.
8
Salt
As required
9
Oil
2 Tbsp.
10
Coriander Leaves
2 Strands


Method:

1. Clean and wash the chicken pieces and keep aside.
2. Grind the Onion in a mixture to make a fine paste.
3. Heat oil in a pan and add ginger garlic paste and saute for few minutes till the raw smell vanishes.
4. Add the chicken and mix well.
5. Add turmeric powder and little water and mix well.
6. Cook the chicken in medium flame with the lid closed.
7. Once the chicken is half done, add the onion paste, chili powder and salt and cook for few more minutes with lid closed.
8. Once the chicken is almost done, add coriander powder and garam masala powder and mix well and cook on medium flame.
9. Once the chicken is completely cooked, switch off the flame and garnish with coriander leaves.
10. Spicy Onion Chicken is ready to serve!

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Thursday, 8 January 2015

Tomato Rasam

Tomato Rasam, this is a very easy dish to make. Almost every one from south india would now about rasam and how to make it. Still, hope this post will help the beginners in preparing one of the easy rasam. Usually, rasam will be served with plain rice but you can have this rasam like a soup too, clear tomato soup ;).

Tomato Rasam


Ingredients:

Ingredients
Quantity
1
Tomato
5 Nos.
2
Garlic
10 Cloves
3
Pepper
1 Tsp.
4
Curry Leaves
2 Strings
5
Cumin Seeds
1 Tsp.
6
Dry Red Chili
2 Nos.
7
Mustard
½ Tsp.
8
Fenugreek seeds
½ Tsp.
9
Asafoetida Powder
A Pinch
10
Turmeric Powder
½ Tsp.
11
Salt
As required
12
Gingelly Oil
1 Tbsp.
13
Coriander Leaves
2 Strands

Method:

1. Grind Tomato, Garlic, Pepper, Dry Red Chilies, Cumin seeds, Curry Leaves in a mixture.
2. Heat oil in a pan, add mustard seeds. 
3. Once the mustard splutter, add fenugreek seeds and asafoetida powder.
4. Add Curry leaves and dry red chili.
5. Now add the ground tomato paste and saute for few mins.
6. Add turmeric powder and salt and mix well.
7. Add required amount of water and bring to boil.
8. Add chopped  coriander leaves and give it a stir 
9. Switch off the flame once done. 
10. Tasty tomato rasam is ready to serve with hot rice.
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