Monday, September 11, 2017

Kerala Style Chicken Curry/Chicken Curry with Coconut milk



Each week I will be sharing recipes with different set of ingredients in Protein rich dishes in the mega marathon 80th edition.
Last week I shared recipes with lentils and legumes.For the brand new week my key ingredients are Egg and Chicken.

As eggs and chicken contain protein and  saturated fat it is good to consume moderately everyday.
A large egg contains 6.28 grams and 3.5 oz of chicken contains 30 grams of protein.As both contains trace amount of carbohydrates its a good option for a low carb diet.

Coming back to the recipe,its a simple curry flavored with  whole spices and coconut milk.The curry tastes best when made it in coconut oil.But any neutral oil also makes the curry delightful and finger licking.

Traditionally shallots are used to enhance the flavor,if not use the regular onion.This is a simple recipe ideal to make for parties and potluck.Tatses heavenly with ghee rice or white rice.







                                                                    
                                                           
                                       Kerala Style Chicken Curry



                                                                  
   Basic Information

   Preparation time 20 minutes
   Marination time 30 minutes
   Cooking time 30-35 minutes
   Serves 4(generously)


   
  Ingredients

  
Ingredient
Quantity
Chicken(with bone or boneless)
1.5 lbs
Onion(thinly sliced)
2 medium size
Tomato(finely chopped)
1 medium size
Potato(cubed)
1 large size
Green chilly/pachamilagai
2-3 (slit lengthy)
Ginger&garlic (pounded)
2 tbs
Red chilly powder
2 tsp
Coriander powder
1.5 tbs
Turmeric powder
1/4 tsp
Garam Masala powder
1/4 tsp
Thick Coconut milk
3/4- 1 cup
Curry leaves/karivepillai
2-3 sprigs
Lemon juice
2 tsp
Salt
1.5 tsp
Coconut oil(preferable)
3 tbs
Coriander leaves(chopped)
2 tbs

  For the tempering -1


Ingredient
Quantity
Clove/lavangam
4-5
Cinnamon/pattai
2 inch piece
Bay leaf
 1 
Star anise
2 petals
Fennel seeds/sombu
1/2 tsp
  
For the tempering -2


Ingredient
Quantity
Oil
2 tsp
Onion(finely chopped0
2 tbs
Garlic(finely chopped)
2 cloves 
Curry leaves   
few leaves

For the marination


Ingredient
Quantity
Red chilly powder
1/4 tsp
Black pepper powder
1/4 tsp
Ginger&garlic paste
1 tsp
Turmeric powder/manjal podi
1/8 tsp
Salt
1/2 tsp

  Method 
  • Wash and clean the chicken and cut into bite size pieces.Add the ingredients given for marination to the chicken and mix it well.Keep it in the refrigerator for 30 minutes.
  • Now in a pan heat the oil and do the tempering-1 with the given ingredients.Add the sliced onion,green chilly and curry leaves.Saute it with a pinch of salt till transparent.Add in the pounded ginger&garlic,fry it until raw smell disappears.Add in all the spice powders and fry in the oil for a minute.
  • Add the marinated chicken,chopped tomato and saute it for 4-5 minutes or till the chicken is half cooked.Now goes in the cubed potato and give it a mix.Add around a cup of water and cook it covered.
  • At this stage add in the coconut milk and let it cook for one boil.Meanwhile heat a pan with 2 tsp of oil.Once the oil becomes hot,add in the chopped onion,garlic and curry leaves.Fry it until,the onion becomes golden.
  • Add it to the chicken curry,add in the chopped coriander leaves and lemon juice.Mix it well and put off the flame.
  • Serve it with roti or rice.






  • While frying the spice powder,if it is too dry,sprinkle some water.
  • A tsp of ghee can be used along with oil for an extra rich flavor and taste.
  • The amount of green chillies give is for a medium spice level,can be adjusted as per preference.
  • Use thick coconut milk for a nice creamy consistency.


Enjoy............................





 Each week I will be sharing recipes with different set of ingredients in Protein rich dis Kerala Style Chicken Curry/Chicken Curry with Coconut milk


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80








Sumber http://www.naliniscooking.com

Saturday, September 9, 2017

Moong Dhal Savory Puttu /Paasiparuppu Kaara Puttu


Ending the legumes and lentils series in Protein Rich Dishes in mega marathon edition with savory puttu.
I have already shared the sweet puttu with moong dhal,but today's version is a savory one .The procedure is almost same as sweet puttu.Instead of jaggery syrup it needs tempering with basic ingredients.
This puttu can be eaten as such,we prefer to sprinkle boondi or sev.Even spicy idly podi/chutney powder can also be sprinkled and eaten.My kiddo loves to top it with sugar and eats.Off to the recipe.......






                                                             
                                                            
                                                                   Moong Dhal Savory Puttu/Paasiparuppu Kaara Puttu


                                                                  
   Basic Information

   Preparation time 10 minutes
   Soaking time 2-3 hours
   Cooking time 20-25 minutes
   Serves 3


  Ingredients


  
Ingredient
Quantity
Moong dhal/paasiparuppu
1/2 cup
Channa dhal/kadalaparuppu
2 tbs
Raw rice/pacharisi
2 tbs
Curry leaves/karivepillai
few leaves
Green chilly/pachamilagai
2 (chopped finely)
Ginger/inji
1/2 tsp(grated)
Turmeric powder/manjal podi
1/4 tsp
Coconut(grated)
3-4 tbs
Salt
3/4tsp
Coriander leaves(finely chopped)
1 tbs
Lemon juice
2 tsp
Oil
1 tbs

 For tempering


Ingredient
Quantity
Mustard seeds/kadugu
1/2 tsp
Urad dhal/uluthamparuppu
2 tsp
Channa dhal/kadalaparuppu
1 tbs
Asafoetida/perungayam
a pinch
  
   Method 
  • Wash and rinse the dhals and rice with water,soak it together for 2-3 hours with enough water.After soaking completely drain the water and keep it aside.
  • Now in a blender jar take the dhals and rice and grind it to a bit coarse paste along with salt.
  • Grease the idly plate,put the batter in each mould and keep the plate in the idly maker.
  • Steam it for 10 minutes.Remove the plate from the steamer and let it cool,take out the idlys from the plate and sprinkle some hot water and crumble it.Keep it aside.
  • Keep a pan with oil and do the tempering,toast the curry leaves.Add in the chopped green chilly,grated ginger and coconut .
  • Give it a mix,add in the turmeric powder and a pinch of salt.Add the crumbled idly.
  • Mix it well and keep it on the flame for 2-3 minutes. Finally sprinkle the coriander leaves and some grated coconut and lemon juice,give it a mix.

  • Serve it warm




  • The amount of lemon can be altered depending on the sourness of the lemon.
  • Cashews can also be added along with the tempering for extra crunchiness and rich taste.
  • While crumbling the idlys,if you feel dry sprinkle some hot water.
  • The crumbled idlys can be pulse it in a blender for 30 second with regular intervals.Otherwise it will be like a paste.

Enjoy.........................





 Ending the legumes and lentils series in Protein Rich Dishes in mega marathon edition wit Moong Dhal Savory Puttu /Paasiparuppu Kaara Puttu

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80








Sumber http://www.naliniscooking.com

Friday, September 8, 2017

Dhal Spinach /Palak Dhal /Spinach Gravy with Lentils



My family prefers to have rasam,potato fry for a simple and comforting food.If I want to make the comforting meal more nutritious my choice would be some lentil  and vegetable based kootu.

As my kids love spinach,I prefer to make kootu.I have shared my version of spinach kootu here and here.

But this version is slightly different and I had in my friend's place and it quiet interesting.It tasted awesome with the flavor of ghee.Also the use of mixed lentils with spinach makes a balanced meal with roti or rice.So I tried it for the protein rich theme, as it has used variety of lentils.

As ghee has natural fat its good to use in moderate quantity.If you want a vegan version then go ahead and use oil for the tempering.Off to the recipe...............





                                                             
                                                            
                                                                      Dhal Spinach/Palak Dhal


                                                                  
   Basic Information

   Preparation time 10 minutes
   Cooking time 20 minutes
   Serves 4(generously)


  Ingredients


  
Ingredient
Quantity
Spinach/palak
4 cups(tightly packed)
Channa dhal/kadalaparuppu
1/2 cup
Toor dhal/thuvaramparuppu
2 tbs
Moong dhal/paasiparuppu
2 tbs
Onion( finely chopped)
1 medium size
Green chilly/pachamilagai
2 (slit lengthy)
Tomato 
1 (medium size)
Turmeric powder/manjal podi
1/4 tsp
Red chilly powder/milagai podi
1/4 tsp
Garlic/poondu
3-4(finely chopped)
Salt
3/4tsp
Coriander leaves(finely chopped)
1 tbs
Oil
1 tbs

 For tempering


Ingredient
Quantity
Mustard seeds/kadugu
1/2 tsp
Cumin seeds/jeeragam
1 tsp
Red chilly /varamilagai
1 (broken)
Asafoetida/perungayam
a pinch
  
   Method 
  • Wash and rinse the dhals,take the dhals,spinach,chopped onion,tomato,green chilly,salt,turmeric powder,red chilly powder in a pressure pan.

  • Mix it well and add around 2 cups of water and pressure cook it for 2-3 whistles.Put off the flame and once the pressure subsides remove the lid.
  • Meanwhile do the tempering with the given ingredients and fry the garlic.Add in a pinch of red chilly powder and put off the flame.Keep it aside.
  •  Now add in 1/2 cup of water to the cooked spinach and dhal mix and keep it on the flame.After one boil,add in the tempering and mix it well.Put off the flame.
  • Serve it  with rice or phulka.




Enjoy........................




potato fry for a simple and comforting food Dhal Spinach /Palak Dhal /Spinach Gravy with Lentils


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Thursday, September 7, 2017

Channa Masala - Easy One pot Channa Masala



I already share a version of no onion,garlic channa masala  and Punjabi Chole Masala.Channa masala  can be made in umpteen ways with so many twists.

One such easy and comfortable way of making it in a  pressure cooker.One pot version saves time and effort but the end result will be finger licking good.

If the chickpeas /channa is soaked and refrigerated then can be made in no time.This version can be called as curry in a hurry.Here I have used the homemade channa masala powder,but it can be easily substituted with  garam masala and aamchur powder.Let's move on to the recipe......................




                                                             
                                                            
                                                                         Easy One Pot Channa Masala


                                                                  
   Basic Information

   Preparation time 10 minutes
   Soaking time 6-8 hours
   Cooking time 25 minutes
   Serves 4(generously)


  Ingredients

  
Ingredient
Quantity
Chickpeas/channa/vellai kondakadalai
3/4 cup
Onion( finely chopped)
2 medium size
Ginger&garlic paste
2 tsp
Tomato (pureed)
2-3 (medium size)
Turmeric powder/manjal podi
1/4 tsp
Red chilly powder/milagai podi
1/2 tsp
Cumin seeds/jeeragam
1/4 tsp
Salt
1.5 tsp
Coriander leaves(finely chopped)
1 tbs
Oil
3-4 tbs

 To roast and grind (for the channa masala powder)


Ingredient
Quantity
Red chilly/varamilagai 
2 (broken)
Coriander seeds/dhaniya
1.5 tbs
Cumin seeds/jeeragam
1 tsp
Cloves /lavangam
2
Cinnamon/pattai
1inch 
Black cardamom
1
Aamchur powder
1 tsp
  
   Method 
  • Soak the chickpeas/channa overnight or minimum of 6-8 hours.
  • Heat a pan and dry roast the ingredients given except aamchur powder.
  • Once all the ingredients turned golden,add in the aamchur powder and put off the flame.After cooling grind it to a fine powder.Also puree the tomato and keep it aside.
  •  Heat the oil in a pressure cooker or pan and crackle the cumin seeds.Add in the onion and green chillies,saute until transparent.Add the ginger and garlic paste,fry it for couple of minutes.Now add the tomato puree and cook it for 2-3 minutes.
  • Add in the spice powders and mix it well.Add in the soaked chickpeas and 2 cups of water.Let it boil for a minute.
  • Cover the pressure cooker with lid and cook it for 3-4 whistles in a medium flame and put off the flame.Once the pressure subsides,remove the lid and take around 2 tbs of cooked channa and grind it well and add it to the mixture.
  • Let it cook for couple of minutes and put off the flame.Add in the chopped coriander leaves and mix it well.
  • Serve it  with naan,phulka or paratha.




Enjoy..........................





can be made in umpteen ways with so many twists Channa Masala - Easy One pot Channa Masala


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80








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Wednesday, September 6, 2017

Pattai Pirattal /Pachai Pattani Pirattal /Green Peas Semi Dry Curry




Pirattal is a semi dry dish popular in Chettinad cusine and can be made in various ways.Vegetables like eggplant,drumstick and legumes,even chicken ,mutton also used to make pirattal.
Each tastes unique on its own way.I have shared vegetable pirattal here using baby eggplant and drumstick.

Pirattal is a versatile dish which can be served as an accompaniment or can be mixed with rice and eaten.

Coming to the recipe,it can be made with both fresh and dried soaked peas.Today's version is with the soaked peas and cooked the peas in the open pot.Most of the times, soaked green peas get overcooked in the pressure cooker,so I prefer the open pot method.It takes only 15-20 minutes to cook,meanwhile rest of the preparation for the curry can be done.



                                                                  
                                                            
                                                                         Pattani Pirattal /Green Peas Semi dry Curry


                                                                  
   Basic Information

   Preparation time 15 minutes
   Soaking time 6 hours or overnight
   Cooking time 25 minutes
   Serves 3 (generously)


  Ingredients




  
Ingredient
Quantity
Green peas/pachai pattani
1 cup (dried)
Onion( finely chopped)
1 medium size
Curry leaves/karivepillai
few leaves
Turmeric powder/manjal podi
1/4 tsp
Red chilly powder/milagai podi
3/4 -1 tsp
Coriander powder/dhaniya podi
1.5 tsp
Garam Masala powder
1/4 tsp
Fennel seeds
1/4 tsp
Salt
1 tsp
Coriander leaves(finely chopped)
1 tbs
Oil
1-1.5 tbs

 

 Grind to fine paste

Ingredient
Quantity
Coconut(grated)
2 tbs
Tomato
1(medium size)
Cashews/mundiri
2-3
Fennel seeds/sombu
1/2 tsp
Ginger/inji
1/2 inch piece
Garlic/poondu
2-3 cloves
  
   Method 
  • Soak the green peas overnight and cook it in a pressure cooker or open pot along with a generous pinch of salt.Cook until the peas is tender and it should hold the shape.Set it aside.
  • Grind the given ingredients for grinding to a fine paste and keep it aside.
  • Now heat a pan with oil and once it becomes hot,crackle the fennel seeds.Saute it with pinch of salt till onion turns transparent.Add in the ground paste. 
  • Cook it until the raw smell disappears.Add in all the spice powders,salt and give it a mix.Now rinse the blender jar with water and add it.Mix it well.Let it boil for couple of minutes.
  • Now add in the cooked green peas and cook it covered for 3-4 minutes or until the moisture gets evaporated.Add in the chopped coriander leaves and lemon juice, mix it well.
  • Serve it with rice or roti.


  • A tsp of ghee can also be added along with oil for extra rich taste.
  • Use ripe tomatoes to get a nice taste.
  • If fresh peas is used,then add it along with the onion and saute it.Then follow the rest of the method.

Enjoy.......................





 Pirattal is a semi dry dish popular in Chettinad cusine and can be made in various ways Pattai Pirattal /Pachai Pattani Pirattal /Green Peas Semi Dry Curry


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80








Sumber http://www.naliniscooking.com