Tuesday, August 13, 2013

METHI CHICKEN CURRY




Description

This chicken curry is made with fresh methi leaves..It has very less oil & some garam masala. it is very quick & yummy dish ..so you all try it.I am sure you will love it!!!!


Ingredients..

1.Chicken Pieces-8-10

2.Potato -2 medium

3.Methi Leaves-1bunch.

4. Garam masala- 4 cloves, small piece of cinnamon, 2cardmoms, 1tabsp coriander seeds,1 tejpatta, 4-5black pepper,

5.Yoghurt (Dahi)-2-3tabsp.

6.Onions-2

7.Garlic-5-6

8.Ginger-

9.Fresh Grated Coconut-3tabsp.

10.Chilli Powder-1tsp.

11.Haldi powder-1/2tsp.

12.Oil-1tabsp

13.tomato-1

14.Salt-as per taste.

15.Green Chilli-1or2


Preparation..

1.Wash & clean chicken pieces.add little salt ,haldi, chilli powder.& yughurt .mix it properly.& keep it.

2.Grind together fresh grated coconut,coriander seeds,cloves,cinnamon,cardmom,black pepper, half onion,garlic,&ginger,makea fine paste.

3.Heat oil in a pan,add tejpatta,then add remaining chopped onion.&fry till light brown colour.add potato pieces.add marinated chicken pieces.fry for few minutes.add finely chopped tomato.mix it properly. then add finely chopped fresh methi leaves& chopped green chilli.stir it..

4.Add ground masala paste .fry for 2-3 minutes. add some salt.& add some water to cook it.

5.Cook till chicken gets well cooked.serve with rotis or rice.

Friday, March 29, 2013

MY SPECIAL HOLI THALI......PALAK - MOONG DAL BHAJI, KATACHI AMTI, BUTTERMILK WITH TADKA, TENDLI TALASANI, CAPSICUM BHAJIYA, PURANPOLI, & RICE.....




MY SPECIAL HOLI THALI......PALAK-MOONG DAL BHAJI, KATACHI AMTI, BUTTERMILK WITH TADKA, TENDLI TALASANI, CAPSICUM BHAJIYA, PURANPOLI, & RICE.....

PALAK-MOONG DAL BHAJI .. Recipe....
soak 2tabsp moong dal in water for 1 hour. chop 1 palak bunch.make tadka with oil,add rai,udid

dal, jeera,crushed garlic pieces,curry patta,whole red chilli, 1 chopped green chilli, haldi..then add moong 

dal stir..add some water kip lid &cook till it gets cooked..it shud not overcooked,then add salt, pinch 

sugar,& add palak..cook for few minutes..palak moong is ready to serve..


KATACHI AMTI....Recipe...

katachi amti recipe ..this amti is made with the water which we collect after boiling chana dal for puran 

poli..in tht add water from the grinder after grinding puran. add small ball of puran in it.. keep aside. 

then fry in some oil dhania seeds,lavang,dalchini piece, i,saunf, black pepper,whole red chillies,then add 

1onion slices fry then add 2tabsp. of dry coconut or fresh coconut fry till brown.. add 2 garlics, small 

ginger piece, some dhania leaves. grind this & make fine paste.add this paste in the collected water. add 

imli juice,gjaggery,salt.& boil it nicely. finally add tadka with oil,rai, 1-2 crushed garlic, hing,currry 

patta..katachi amti is ready to serve.


TENDLI TALASANI...Recipe....

tendli talasani recipe....crush whole tendi little with stone..it shud not break..then make tadka with

oil,rai,crushed garlic ,1 whole red chilli,then add tendli..add little of red chilli powder,salt, little of 

jaggery or pinch sugar..mix it nicely..add some water.. keep lid cook till tendli gets cooked..then 

remove lid & fry it for some time till all water dries up & tendli gets some brownish colour.

Monday, March 18, 2013

FISH UPPAT( MANGALORIAN TRADITIONAL CURRY )




Description...
Fish Uppat ..A age old Traditioanal Fish curry ..Thanks to my friend Nisha Baliga Shennoy for this yummy recipe...She had prepared this curry with Saradines,so she called it pedve uppat,but I have made it with Mackerel (Bangda) and Prawns together..
Ingredients..

Bangda fish-5 cleaned and washed Prawns 8-10 cleaned and washed
TO DRY ROAST
2 tbsp grated coconut
8-10 red dry chillies
1 tsp coriander seeds
8 seeds methi
8 cloves of garlic
1/2 tsp mustard
6 Teppal
1/4 tsp turmeric pd
1small ball -chinch

salt to taste
1-2tabsp coconut oil
METHOD

Roast all the items that come under "TO DRY ROAST ". When cool, grind it to a smooth paste with chich and water.
Transfer this to a vessel and adjust to gravy consistency. Bring this to a boil.Add salt.
Now add the cleaned fish and bring it to a final boil .
Garnish with Coconut oil and serve with hot Rice .