Chicken Gravy for Rotis| Chicken curry without coconut

Chicken Curry

This is a not a long step process gravy but an awesome gravy which goes well with Roti/Chapathi and also a better combo with Rice. The gravy tastes perfect whem cooked in low flame where the spice powders and masalas gets incorporated with the chicken pieces and gravy. The gravy would be a simple reicpe for bachelors to enjoy their weekend spice up homecooked foods and here we go with the recipe :-)



Ingredients :

Chicken - 1/2 kg
Clove Cinnamon powder - 1/4 tsp  
Cardamom - 1
Bay leaf - 1 
Finely chopped onion- 1 cup (2 Nos)
Ginger garlic paste - 1 tbsp
Tomato - 1 big
Turmeric powder - 1/2 tsp
Red chilli powder - 1.5 tsp
Garam masala powder - 1 tsp
Chicken masala powder - 2 tsp
Water - 1.5 cup
Salt - 1.5 tbsp
Cashew (9)+curd (2 tsp) - Soaked and ground as paste
Mint& coriander leaves - a handful
Oil - 1 tbsp



Method of Preparation :

 1. Make powder of Clove and Cinnamon and use 1/4 tsp of it.

 2. Heat oil in a pan add Clove cinnamon powder, bay leaf and cardamom

 3. Add chopped onions

 4. When onions turn pink add ginger garlic paste

 5. Saute for half a minute

 6. Add chopped tomatoes

 7. Add Turmeric powder, redd chilli powder and salt

 8. Fry until raw smell goes off

 9. Add cashew curd paste

 10. Stir well for 2 minutes

 11. Add chicken, a handful of coriander leaves, mint leaves,garam masala powder

 12. Mix well, cover and cook

 13. Add 3/4 cup of hot water.

 14. After 5 minutes add chicken masala powder

 14. Add another half cup water, keep covered and let the chicken cook

 15. Put off the flame once the pieces are tender and oil separates.









Note :

• Adjust water according to your requirement of consistency of gravy/curry
• If you are cooking in low flame 1.5 is the maximum water to be consumed.
• Add hot water if you want to add in between to keep the chicken soft and tender, else they tend to become hard.
• Cook each masala well until the raw smell goes off
• Bachelors when they feel grinding is a tedious process just add 2 tbsp of curd and add the soaked cashews into the gravy.

Chicken Curry without coconut

Vegetable Egg Omlette | Healthy omelette for kids

Is your kids fussy eating vegetable but more fond of eggs?? Here is a simple technique where you can make an omelet using finely chopped vegetables and feed your kids a healthy vegetable platter along with protein and fat. I usually prepare whenever I prepare veggie dosa varieties.


Ingredients :

Egg - 2
Finely chopped vegetables (carrot,beans, cabbage) - 1 cup
Onions - 1
Pepper powder - 1/2 tsp
Salt - 1/4 tsp


Method :

1. Finely chop the vegetables as shown in picture.

2. Heat oil in a pan, fry the onions first followed by adding all veggies.

3. Fry about 2-3 minutes and add the red chilli powder, Turmeric powder, coriander powder, Jeera powder and salt

4. Cover and cook in medium flame until soft. Put off the flame.

5. On the other side break an egg and spread as an omelet on a hot tawa.

6. Add a scoop of cooked veggies on top of it and spread evenly

7. Sprinkle pepper and salt. Flip the other side and let it cook in low flame

8. Transfer to a plate and serve.







Note :

• Adding vegetables varies according your preferences. But these three veggies takes even time to get cooked.
• You can also beat the egg and mix these veggies for making an omelet.
• I prefer this method mainly to avoid the smell of egg in the vessel while beating the egg :-)
• Cook in low flame

 

Vegetable Omelete

Chicken Biryani (Method 2) | Muslim style Chicken Biryani

Chicken Biryani

This recipe is a copy browsed in internet when I wanted to try out biryani in muslim style. Though actual recipe may vary, this try was a better choice giving a fine flavor and aroma for the of rice cooked along with chicken pieces. Am sure this recipe doesn't spoil your expectation on taste, so have a try and share your feedback.



Ingredients:

Chicken - 500 gms
Curd - 1 tbsp
Salt - 2 tbsp
Turmeric powder - 1 tsp
Cashews - 6-7
Whole spices (bayleaf, shahi jeera, cardamom, cinnamon) - 1 tsp
Tomato - 1/2
Rice - 1.5 cup
Water - 2.5 cups
 

To grind as powder :
Peppercorns - 1 tsp
Fennel seeds - 1 tsp
Star anise - - 1inch size
clove - 1 or 2
Cinnamon - 1 inch size
Cardamom - 1

To grind as paste : 
Coriander leaves - few
Mint leaves - few
Ginger - 2 inches
Garlic - 4 pods
Onion - 1



Method :

 1. Add pepper, nutmeg, cardamom, Fennel seeds, star anise, clove and cinnamon into a dry jar.

2. Grind all ingredients into a fine powder.

3. In the same blender add onion. ginger, garlic, coriander leaves.

 4. Grind into a smooth paste without adding water.

 5. Heat oil in pressure pan, add bay leaf,cardamom, shahi jeera,cinnamon.

6. Once it splutters add broken cashews and fry until golden brown.

7. Meanwhile marinate the cleaned chicken with salt and turmeric powder and set aside.

 8. Add the grinded paste, saute for a while.

9. Add the chopped tomatoes.

10. Let it cook mushy.

 11. Add the marinated chicken pieces.

 12. Cover with lid and cook for about 10 minutes until soft.

13. Add ground masala powder, a tbsp of curd.

 14. Add water and salt.

 15. Once water starts boiling add the rice.

 16. Pressure cook for just one whistle

17. Transfer into a serving bowl.









Note :

• You can also use normal boiled or raw rice also to prepare this recipe.
• Adjust water according to the variety of rice.
• Adding freshly grounded masala gives a better flavor for the recipe.
• Take care to add only a very fine piece of nutmeg for fine aroma else it becomes too strong and changes the taste completely.

Chicken Biryani