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Chicken with curry leaves

It’s very often that your family often complains about the regular boring chicken curry you make but when a beautiful soothing green gravy is served to them they are sure to relish it! This recipe not only looks beautiful but it’s a great way to serve your family the goodness of curry leaves. You can also try the Cilantro Chicken recipe which is equally good and packed with health benefits. Curry leaves or Kadi Patta or Narasingha Paat in Assamese is one of the common seasoning ingredients that is added to almost every dish to enhance its taste and flavour in South India but it has limited use in the North and Eastern part of India. I used to earlier use it only while preparation Sambhar or for seasoning regular daal. While my Mother in Law prepares a very aromatic curry with Lentil dumplings or else make pakoda’s/ fritters. I have added this beautiful ingredient to make a chicken curry which is delicious and equally has a lot of health benefits for toddlers as well as adults! Curry leaves lower your blood sugar levels by affecting the insulin activity as it’s often recommended to add curry leaves to all your meals or have one or two leaves on empty stomach daily. Curry leaves is also known for its ability to control anemia, protect you from liver and heart disease, improve digestion, relieve in diarrhoea, reduce side effects of Chemotherapy, clear nose and chest congestion apart from its numerous benefits to your skin and hair. Adding this magic ingredient to your diet thus becomes important. If you have a fussy toddler like mine at home or a picky husband then this chicken curry is a saviour. Try it out and do let me know how it turned out by leaving your comments below!

Preparation Time : 30 minutes

Serves : 4-6 persons

Ingredients :

Chicken : 500 grams (cut into small pieces, you can use both boneless or with bone)

Curry leaves : 10-15 strands or 1 cup

Refined / Olive oil : 6 tablespoons

Ginger paste : 2 tablespoons

Garlic paste : 3 tablespoons

Onion : 1 large sliced

Onion paste : 1/2 cup  (about 2-3 onions)

Water as required

Salt as per taste

Turmeric powder : 1/4 teaspoon

Green Chili : 2 (optional, if you are cooking for toddlers)

Garam Masala powder : 1 tablespoon

Black pepper powder : 1 teaspoon  (or according to your taste) (optional, if you are cooking for toddlers)

Method:

In a grinder, make a smooth paste of curry leaves by adding a little water. Keep aside. Dont worry if the colour of the paste turns into dark blackish green.

Heat rest oil in a pan, add the ginger, garlic, onion paste and sauté till golden brown on medium heat. Add in the sliced onions, turmeric powder, Garam Masala powder, salt, green chillies and saute until the mixture starts leaving oil. This will take about 4-5 minutes.

Add the chicken and sauté for 5 minutes. Cover and cook for 5 minutes on medium flame. Now add the curry leave paste, freshly grounded black pepper powder and water as required for the gravy. Cook covered till the chicken is fully done.

Garnish with fresh curry leaves. Serve hot with rice or appam.

Mutton Do Pyazza 

Surprisingly I have never tasted mutton as from childhood I was only a fan of Chicken. However after marriage I started preparing Mutton delicacies as it was my Husband’s favourite protein!  Even though I don’t taste my mutton dishes, my husband, my mother in law and now my 20 months toddler loves the ways I cook mutton. Well this time it’s the traditional Mutton Do Pyazza i.e. braised mutton with onion two ways! The more slowly you cook the meat the more succulent and juicy the meat becomes! This recipe goes very well with Ghee Rice, Pulao or Roti! Try out this recipe and lemme know how it tasted!

Preparation Time : 1 hour to 1 and half hour

Serves : 4-6 persons

Ingredients :

Mutton / lamb : 1 kg (cut into small pieces)

Red onions : 4-5 large

Garlic paste : 12-13 cloves

Ginger paste : 2 tablespoons

Red chillies : 2-3, * You can add more if you want a fiery curry

Cloves / Laung : 8-10

Black cardamom /Badi Moti Elaichi : 2-3

Cinnamon / Dalchini : 1 stick

Salt as per taste

Turmeric powder: ½ teaspoon

Cumin powder : 2 teaspoons

Mustard oil : 4 tablespoons

Water as required

Method :

Wash and clean the meat pieces well and marinate it with salt, turmeric powder and one tablespoon of mustard oil. Cover it and keep aside.

Meanwhile finely slice two large onion. Soak the red chillies in warm water for 15 minutes.

Lightly roast the cloves, cardamom and cinnamon in a non stick tawa or pan and  grind them to a fine powder using a mixer grinder or the traditional mortar and pestle. Seperately gring the red chillies to a fine paste.

Now in a deep bottom vessel, heat the mustard oil till it reaches its smoking point.Add the finely sliced onions, saute for a while till it becomes translucent. Add the ginger and garlic paste and saute on medium heat.

Now add the red chilli paste and ground spice powder, saute for a minute and add the meat pieces.

Braise the meat on high heat, till the rawness of the meat disappears. Cook the meat on medium heat for around 5-8 minutes. When the meat releases a little water add in the cumin powder and continue cooking the meat on low flame till the oil from the masala comes out. Keep mixing occasionally so that the Masala does not burn and stick to the pan.

In another pan add a tablespoon of mustard oil and saute 2-3 finely sliced onions, a pinch of sugar and a pinch of salt till the onion caramelises.

Now add hot water to the mutton pieces just enough to cover the meat pieces.

Cover and let it simmer for half an hour or more till the meat is tender and cooked throughly. Many people switch to the pressure cooker to fasten the cooking process but believe me the taste and aroma of slowly cooked meat in a pan is just delightful.

Once the meat is cooked nicely then stir in the caramelised onions and simmer for 2 minutes.

Serve hot with Ghee Rice, Roti or Pulao!

Egg Do Pyazza 

Well you must have heard of Chicken Do Pyazza or Mutton Do Pyazza which is essentially a preparation with onions two ways. This egg curry is my take on the same for people who relish thick gravies with roti or rice preparations. Try it out!

Preparation Time : 15 minutes
Serves : 2-3 persons

Ingredients :

Egg / Anda : 3 Boiled

Onion / Pyaaz : 2 big, roughly sliced, 1 big, pureed

Tomato : 1, finely chopped

Garlic paste : 1 teaspoon

Salt as per taste

Turmeric powder / Haldi : 1/4 teaspoon

Garam Masala powder : 1 teaspoon

Cumin / Jeera powder : 1 teaspoon

Coriander / Dhania powder : 1 teaspoon

Green Chili : 1 roughly chopped

Water as required

Refined / Mustard oil : 3 tablespoons

Method :

Make small cut marks in the eggs and sprinkle salt and little turmeric powder. Heat oil in a pan or kadhai and fry the eggs till golden brown. Keep aside.

In the same oil, add the chopped tomatoes, onion and garlic paste. Sauté for 1 minute and cover cook for 2 minutes till the tomatoes are fully cooked.

Add in the dried spices, Jeera powder, coriander powder, Garam Masala powder and salt. Mix well. Add 2 tablespoons of water if you fill the Masala is sticking to the pan.

Saute for 1 minute and add the sliced onions. Sauté till the onions are fried nicely. Add the eggs, chili and 1/2 cup water. Let it simmer for 2-3 minutes and then turn off the flame.
Your egg Curry is ready. Garnish with coriander and serve hot with rice or roti.

Chili Chicken Gravy

Love Chinese? Love Chili Chicken? Why order from outside. Prepare this delicacy at home by following these easy steps! Treat yourself and your loved ones! Serve with Fried rice or Hakka Noodles.

Marination Time : Minimun 30 minutes

Preparation Time : 30 minutes

Serves : 4-6 persons

Ingredients :

For marinating chicken :

Chicken : 300 grams  (*You can use either boneless chicken or with bones)

Egg : 1

Ginger garlic paste : 1 tablespoon

Salt as per taste

Pepper powder : 1/4 teaspoon

Cornflour : 2 tablespoons

Soya sauce : 1 teaspoon

Chili sauce : 1 teaspoon

White Vinegar : 1 tablespoon

Refined oil for deep frying

For gravy :

Garlic : 4-5 cloves, finely chopped

Onion : 3-4, diced

Capsicum : 1, diced

Green Chili : 3, slited

Soya sauce : 1 teaspoon

Chili sauce : 1 teaspoon

White Vinegar : 1 teaspoon

Tomato sauce / ketchup : 2 tablespoons

Red chili flakes : 1 teaspoon  (optional)

Pepper powder : 1/4 teaspoon

Salt as per taste

Water as required

Refined oil : 2 tablespoons

Spring onions : 1/2 cup

Cornflour : 2 tablespoons

Method :

Cut chicken pieces into small cubes. In a bowl add the chicken, egg, ginger garlic paste, soya sauce, chili sauce, vinegar, pepper powder and salt. Mix well and keep aside or in the refrigerator for minimum 30 minutes to 2-3 hours. Take the marinated chicken and mix in the cornflour.

Heat oil in a kadhai or pan and deep fry the chicken pieces till golden brown. Drain excess oil in a kitchen towel and keep aside.

Heat 2 tablespoons oil in a kadhai or wok and saute the garlic and onions for a minute. Add in the green chillies and capsicum. Stir fry on high flame. Add in the salt, tomato sauce, chili sauce, vinegar and pepper.

In a bowl take 1 cup of water and mix in the cornflour and soya sauce. Add this mixture into the wok and stir for 1-2 minutes till the cornflour thickens. Add little water if you want a thinner gravy. Mix in the fried chicken pieces. Cover and cook for 2 minutes. Mix in the red chilli flakes and spring onions. Remove from flame.

Serve hot with steamed Rice, fried rice or Hakka Noodles.

#chilichicken #chilichickengravy #quickchilichickenrecipe #easychilichickenrecipe

Muri Ghonto with Joha Rice

Muri Ghonto is basically fried fish head cooked with different ingredients like Moong Dal, Brinjal, Flatted Rice/ Poha etc. It is a typical Bengali rice preparation cooked with fish head popular in Bengal and Assam. With all thanks to my Bengali maid, I have learned this recipe of fish head cooked with Assamese Joha Rice.

Preparation Time : 20 minutes

Serves : 4 persons

Ingredients :

Fish Head : 1 (*You can use any big fish head like Rohu, Katla or Bhetki etc.)

Joha Rice : 3 tablespoons (*You can use any other Rice type incase Joha Rice is unavailable. Joha is used for its unique aroma)

Refined oil / Mustard oil : 5 tablespoons

Turmeric / Haldi powder : 1/4 teaspoon

Garam Masala powder : 1 teaspoon

Cumin / Jeera powder : 1 teaspoon

Coriander / Dhania powder : 1 teaspoon

Onion : 3 large, roughly sliced

Garlic : 10 cloves

Green Chili : 2, slitted

Green Cardamom / Elaichi : 3, crushed

Cloves / Laung / Lavang : 2

Cinnamon / Dal chini : 1 inch piece

Bay leaf / Tejpatta : 2

Salt as per taste

Water as required

Method :

Clean the fish eyes, ears, teeth and gills. Wash properly and marinate with salt and turmeric powder.Heat oil in a kadhai or pan and deep fry the fish head until golden brown. Keep aside. Soak the Rice in little water for about 10-15 minutes.

In the leftover oil add the crushed Cardamom, cinnamon, cloves and Bay leaf. Add in the whole garlic and roughly sliced onion along with the slitted Green chilies. Cook for 1 minute till transculsent. Add salt and turmeric as required.Drain excess water from the Rice and add the sauted onions. Sauté for 5-6 minutes on medium flame until the Rice is fried properly.

In a bowl, take 1/2 cup water and add in all the powdered spices. Mix well and add the mixture to the Rice. Mix well and simmer for a minute.

Break the fish head with hand and add in to the rice.Now add in 1 and 1/2 cup water and let the Rice simmer until all the liquid evaporates and the Rice is fully cooked.

Garnish with chopped coriander. Serve hot with steamed Rice and Daal or along with your Assamese or Bengali main course platter.

#Murighonto #fishhead #fishheadcookedwithrice #Bengalicuisine #Assamesecuisine

Steamed fish with Poppy seeds Bhapot diya maach 

  • This easy steamed fish recipe was a hit when I served it to my husband for dinner. He was bored of the regular Assamese style fish curry and was looking for a healthier option. Try out this recipe, I’m sure you will love it! 

Preparation Time : 30 minutes 

Serves : 4-6 persons 

Ingredients : 

Hilsa / King / Surmai fish: 6 pieces *You can use any big fish for this recipe

Poppy seeds / Aphu Guti / khuskhus : 3 tablespoons

Whole peppercorn / Jaluk / Kali mirch : 7-8 corns

Green chillies: 3, slited 

Turmeric / Haldi powder : 1/4 teaspoon 

Salt as per taste 

Water as required 

Mustard oil : 3 tablespoons 

Method : Wash and clean the fish pieces. Marinate with salt and turmeric powder and keep aside. Heat 2 tablespoons oil in a non stick pan or kadhai and sear the fish pieces for 1 minute on each side. 

Soak the poppy seeds in water for about 15-20 minutes. Make a fine paste of the poppy seeds and pepper corns using a mortar and pestle or wet grinder.

Now take the paste in a bowl and add salt to taste. Add the fish pieces and the leftover oil. Mix well. Add a little water if required so that the fish pieces are coated nicely with the paste. Add in the slited green chillies.

Now make parcels using banana leaf or aluminium foil and wrap the fish pieces along with the paste. Seal the parcels properly so that it does not leak while steaming. 

Steam cook till the fish are tender for 10 minutes on medium flame using a Idli or momo steamer.

Open the parcels just before serving and drizzle remaining mustard oil to garnish. Serve hot with steamed Rice.

Curd Rice

Curd rice is as common in South India as Khichdi in North India. It is a comfort food which can be prepared in minutes. Curd rice is also a stomach cooler during the summers. Try out this quick recipe!

Preparation Time : 10 minutes
Serves : 4 persons

Ingredients :

Rice : 2 cups (leftover cooked rice)
Refined oil : 2 tablespoon
Curd : 1 cup (beaten)
Green Chili : 1 tablespoon chopped
Milk : 4 tablespoons
Salt as per taste
Urad daal : 1/2 teaspoon
Chana daal : 1/2 teaspoon
Black Mustard seeds / Rai : 1/2 teaspoon
Asafoetida / Hing : a pinch
Curry leaves : 15- 20
Turmeric / Haldi powder : 1/4 teaspoon (optional)
Coriander / Dhania leaves : 1 tablespoon chopped

Method :

In a bowl, add the rice, milk, salt and yogurt and mix well. Add the chopped green chilli and Coriander.

For the tempering, heat oil in a pan. Add the urad daal, Chana daal, black mustard seeds, Turmeric, Asafoetida, curry leaves and let it splutter.

Now, add the tempering to rice mixture and mix well. If you do not want yellow color you can avoid the Turmeric used in preparation of the tempering.

Garnish with coriander and serve chilled.

Cilantro Chicken

This recipe happens to be my favorite Chef Vikas Khanna’s recipe. Indeed delicious this recipe really goes well with rice, roti or appam. All thanks to #VikasKhanna
image

Preparation Time : 30 minutes
Serves : 4-6 persons

Ingredients :
Chicken : 500 grams (cut into small pieces, you can use both boneless or with bone)
Coriander / Dhania leaves : 1 bunch or 1 cup
Almonds : 9-10
Coconut : 1 cup grated
Refined / Olive oil : 6 tablespoons
Garlic : 3 tablespoons chopped
Onion : 3 large sliced
Water as required
Salt as per taste
Green Chili : 2 (optional, if you are cooking for toddlers)
Cream : 3 tablespoons

Method:

In a grinder, make a smooth paste of green chili, Coriander, 1 tablespoon garlic, 2 tablespoons Refined oil, salt, almonds and coconut. Keep aside.

Heat rest oil in a pan, add the garlic and onion and sauté till golden brown. Add the chicken and sauté for 5 minutes. Now add the paste and water as required for the gravy. Cook covered till the chicken is fully done.

Lower the flame and stir in the cream. Garnish with fresh Coriander and cream, serve hot with rice or appam.

Paneer Makhani

A loved vegetarian main course delight is Paneer Makhani served with Naan, Tandoori roti or Pulao. All are calories from butter and cream in this Makhani gravy are worth the smooth and creamy taste. Perfect recipe to lure your guests!!

Preparation Time : 30 minutes
Serves : 4-6 persons

Ingredients :
Paneer / Cottage cheese : 250 grams (cut into square or triangular pieces)
Tomato : 4 large roughly chopped
Onion : 2 large roughly chopped
Garlic : 10 cloves
Ginger : 1 inch piece
Water : 2 cups
Cashew nut : 10-12
Salt as required
Refined oil : 1 tablespoons
Butter : 2 tablespoons
Red chili powder : 1 teaspoon
Pepper powder : 1/2 teaspoon
Garam Masala Powder : 1 teaspoon
Tomato puree : 1/4 cup
Kasuri Methi : 1 teaspoon
Cream : 2 tablespoons

Method :

In a pan, add the water, cashews, onion, ginger, garlic, tomatoes and boil for 15 minutes. Now strain excess water in a separate bowl and make a smooth paste using a mixer grinder. Keep aside.

Now in a kadhai or pan, add the oil and butter, add the red chili powder, grinded paste. Mix well and cook for about 2-3 minutes. Now add the strained water as the water has all the flavor to adjust the consistency of the gravy. Bring to a boil and add salt, pepper and Garam Masala. Cook for 5 minutes and add in the paneer pieces. Crush the Kasuri Methi with your hands and add to the gravy. Now lower the heat and add the cream. Mix well and turn off the flame.

Garnish with fresh cream, ginger julienne and Kasuri Methi. Serve hot with rice or naan.

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