Spinach Raita /Spinach Dip with Yogurt

One of the easiest way to include veggies in diet is making raita or pachadi.I like to eat raita along with my meal.Raita is a refreshing accompaniment especially for the summer and it makes the body cool,aids digestion.

This spinach raita is extremely delicious,refreshing ,creamy and a wonderful addition to a spicy meal.The use of roasted cumin powder adds a punch and flavor to the raita.Here I used the regular yogurt and it came out creamy and luscious.If you want your raita to be extremely creamy and rich use the greek yogurt.

                         

                                    

                                            Spinach Raitha/Spinach Dip with Yogurt

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   Basic Information

   Preparation time 10 minutes
   Cooking time 3-4 minutes

   Serves 2-3

  Ingredients

Ingredient	Quantity
Spinach/keerai	1-1.25 cups(finely chopped)
Thick Yogurt/thayir	1-1.25 cups
Roasted cumin powder/jeerga podi	1/2 tsp
Green chilly/pachamilagai	1  (finely chopped)
Red chilly powder/milagai podi	1/4 tsp
Salt	to taste
Oil	2 tsp

  For the Tempering

Ingredient	Quantity
Cumin seeds/jeeragam	1/2 tsp
Asafoetida/perungayam	a pinch
Red chilly/varamilagai	1(broken)

   

   Method 

• Heat a pan with a tsp of oil,add the chopped green chilly and finely chopped spinach.Mix it well and cook it until the spinach wilts,keep it on a low flame for a minute.Put off the flame and let it cool down.

• Take the yogurt in a bowl and add the salt,red chilly powder and roasted cumin powder.Whisk it well till it becomes creamy.

• To the whisked yogurt add the cooled down spinach and mix it well.

• Now in a small pan heat the remaining oil and crackle the cumin seeds,add in the asafoetida and red chilly.Add it to the yogurt mixture and mix it well.

•  Serve it  as an accompaniment.

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

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#88

Sumber http://www.naliniscooking.com

Keerai Puli Kuzhambhu /Puli Keerai

Starting the third week of blogging marathon#88 with a theme one vegetable in different ways.For this theme I chose spinach as the main ingredient and I will be showcasing recipes with spinach.

In India we get varieties of greens aka spinach but here in US the varieties are limited.Since spinach has lot of fiber and health benefits, I include in my cooking often.Also my kids eat spinach with no fuss.

Usually I make  kootu or sambar with spinach,but after trying kaarakuzhambhu with fenugreek leaves,I tried with spinach also.The kuzhambhu came out so delicious and finger licking.Let's move on to the recipe......

                                                                      

                                                            

                                                   Keerai Puli Kuzhambhu/Puli Keerai

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   Basic Information

   Preparation time 10 minutes
   Cooking time 30 minutes

   Serves 4(generously)

   Ingredients

  

Ingredient	Quantity
Spinach/keerai(finely chopped)	2-2.5  cups
Garlic/poondu	7-8 cloves(sliced)
Onion(finely chopped)	1 medium size
Tomato(finely chopped)	1 medium size
Tamarind	a big gooseberry size
Turmeric powder/manjal podi	1/4 tsp
Sambar powder	1 tbs
Red chilly powder/milagai podi	1/2 tsp
Coriander powder/dhaniya podi	1 tsp
Salt	1.5 tsp
Curry leaves /karivepillai	few leaves
Oil	3 tbs

  
 For Tempering

Ingredient	Quantity
Mustard seeds/kadugu	1 tsp
Fenugreek seeds/vendhayam	1/8 tsp
Asafoetid/perunagaym	a pinch
Red chilly/varamilagai	1(broken)

    Method 

•  Soak the tamarind in a cup of water and extract the juice and keep it aside .Heat the oil in a pan and do the tempering with the given ingredients.Add in the onion,curry leaves and garlic.Saute it till the onion turned pinkish.Add in the chopped tomato.

• Saute it for 2-3 minutes or until the tomato is mushy.Add in the finely chopped spinach and mix it well until it wilts.

• Now add in all the spice powders and salt.Fry it for a minute and add in the tamarind water along with a cup of water. 

• Allow it to boil and cook it covered for 6-7 minutes or until the raw smell goes away.Now it simmer it for 3- 4 minutes without lid in a low flame until the oil floats.

• Serve it along with rice and poriyal or kootu.

• The amount of spice powders given is for a medium spicy version.
• Green varieties like amaranths,palak and fenugreek can be used.
• If the kuzhambhu is watery and not it a thick consistency,mix 1/2 tsp of rice flour in a tbsp of water and add it to the kuzhambhu and boil it.

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

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#88

Sumber http://www.naliniscooking.com

Chicken Bharta /Kolkata Style Chicken Bharta

Coming to the day3 of blogging marathon#88,themed under protein rich Dishes is a creamy Bengali style chicken Bharta.

Chicken Bharta is a creamy rich gravy where boneless chicken is shredded and cooked in a cashew,tomato based gravy.Here I have cut the chicken into strips and used instead of shredding.

This curry pairs very well with naan,roti and jeera rice.Lot of versions are available with shredding the chicken pieces,adding mashed yolks and fresh cream to get the creamy consistency.But I chose this method,as it suits to my family's taste.The output was a delicious curry and we enjoyed it with store bought naan.

As three hungry tummies were waiting to relish this curry with naan,couldn't take more pictures.Will update it soon.Let's move on to the picture.

                                                          

                                                           

                                         Chicken Bharta/Kolkata Style Chicken Bharta

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   Basic Information

   Preparation time 20 minutes
   Cooking time 40-45 minutes

   Serves 3-4

   

 Ingredients

 

  

Ingredient	Quantity
Chicken( boneless)	1.25 lbs
Onion(finely chopped)	1(medium size)
Tomato(pureed)	2 medium size
Ginger&Garlic Paste	2 tbs
Coriander powder/dhaniya podi	2tsp
Red chilly powder/milagi podi	1.5 tsp
Roasted cumin powder /jeerga podi	1/4 tsp
Turmeric powder	1/4 tsp
Garam Masala powder	1/4 tsp
Yogurt/curd/thayir	2 tbs
Cashew paste	1 tbs
Kasoori methi	1 tsp
Salt	1.5 tsp
Oil	3 tbs
Butter/vennai	1 tbs
Boiled egg(optional)	1 for garnishing
Coriander leaves(chopped)	2 tbs

  

 For the tempering

Ingredient	Quantity
Cloves/lavangam	3-4
Cinnamon/pattai	2 inch
Cardamom/ellakai	2

  

 Method 

• Wash and clean the chicken and cut into 2 inch thin strips and keep it aside.Mix all the dry spice powders and salt in 1/4 cup of water and set it aside.
• In a  pan,heat the oil and do the tempering,to this add the chopped onion.Saute it with a pinch of  salt until translucent.Add in the ginger&garlic paste,fry it till the raw smell disappears. Add in the pureed tomato and cook it for 2-3 minutes.

• Add in the spice paste and give it a good mix.Now add in the chicken pieces and saute it till the color changes.

• Add around a cup of water cook it covered  in a medium flame till the chicken is tender and stir in between to prevent burning.Once the chicken is tender add in the yogurt and mix it well.

• Let it cook for couple of minutes.Now to this add the cashew paste and cook it for another couple of minutes,.

• Add in the chopped coriander leaves and mix it well and put off the flame.After turn off the flame add in the crushed kasoori methi and butter.Mix it well.Yummy chicken bharta is ready.

• Serve it warm with naan or roti.

• Fresh cream can be added before put off the flame.
• The given spice level is for a milder version.For a spicier version increase the amount of red chilly powder.

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

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#88

Sumber http://www.naliniscooking.com

Two in one Chicken Kuzhambhu and Fry

For the day 2 of Protein rich dishes in Blogging Marathon #88 is a Chicken Kuzhambhu and fry.This is one of the signature recipe of my in laws house and they do make it with mutton.I followed the same method and tried it with chicken.As it is a pressure cooker method the kuzhambhu and fry can be made in no time.Also the addition of kuzhambhu milagai thool/podi make this kuzhambhu so aromatic.Since I ran of the spice powder,used the regular red chilly powder and coriander powder along with the homemade garam masala powder.

The consistency of the kuzhambhu is personal preference.Usually the kuzhambhu is slightly thinner if it is accompanied with idly for morning breakfast.Whereas it will be on the thicker side for rice.Off to the recipe.

                                                                    

                                                           

                                        Two in One Chicken Kuzhambhu and Fry

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   Basic Information

   Preparation time 20 minutes
   Cooking time 45 - 50 minutes

   Serves 4(generously)

   

 Ingredients

 For the Kuzhambhu

  

Ingredient	Quantity
Chicken( boneless)	3 lbs
Onion(thinly sliced)	2(medium size)
Tomato(finely chopped)	1 medium size
Ginger&Garlic Paste	2 tbs
Coriander powder/dhaniya podi	2 tbs
Red chilly powder/milagi podi	1 tbs
Turmeric powder	1/4 tsp
Garam Masala powder	1/4 tsp
Fennel seeds/sombu	1/2 tsp
Curry leaves/karivepillai	2-3 sprigs
Lemon juice(optional)	2 tsp
Salt	1.5 tsp
Oil	3 tbs
Coriander leaves(chopped)	2 tbs

  Grind to a fine paste

Ingredient	Quantity
Coconut	1/4  cup
Fennel seeds/sombu	1 tsp
Cloves/lavangam	3-4
Cinnamon/pattai	1 inch
Cashews/mundiri	3-4

 For the Fry

Ingredient	Quantity
Onion(finely chopped)	1/4 cup
Curry leaves	few
Black pepper powder/milagu podi	1 tsp
Green chilly/pachamilagi	2-3 (slit lengthy)
Coriander leaves(finely chopped)	2 tsp
Oil	2 tsp

  

 Method 

• Wash and clean the chicken and cut into bite size pieces,keep it aside.Grind the given ingredients "to grind" to a fine paste.Set it aside.
• In a pressure pan or cooker heat the oil and crackle the fennel seeds,to this add the chopped onion and curry leaves.saute it until translucent.Add in the ginger&garlic paste,fry it till the raw smell disappaers. Add in the chopped tomato and cook it for 2-3 minutes or till mushy.

• Add in all the spice powders and give it a good mix.Now goes in the chicken pieces and saute it till the color changes.Add around 2-3 cups of water and salt.Pressure cook it for a whistle or two in a medium flame.

• Wait until the pressure subsides and to this add in the ground coconut paste and let it cook in a medium flame for 5 minutes.Stir in between.

• Now take the cooked chicken pieces from the as needed to make the fry from the boiling kuzhambhu in a separate bowl.Also take  1/2  cup of gray along with the cooked chicken pieces.Add in the chopped coriander leaves to the kuzhambhu and put off the flame.

• Now for the fry heat a pan or a griddle.To this add  couple of tsp of oil.Add in the chopped onion,curry leaves and saute it for 2 minutes.Now add the slit green chillies.Now goes in the chicken pieces along with the gravy.

• Saute it well till the moisture gets evaporated and everything incorporates well.Add in the black pepper powder and chopped coriander leaves.Mix it well and keep it on the flame for few minutes and put off the flame. Yummy chicken fry is ready

• Serve it warm with rice .

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

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#88

Sumber http://www.naliniscooking.com

Chicken Ghee Roast

After a long break I started my blogging with the 88th edition of blogging marathon.Some of my personal thinks take priority and blogging takes back seat.Hopefully I will be able to blog regularly.

For this week of the 88th edition I chose,Protein rich dishes as theme and sharing some the chicken recipes. I bookmarked a bunch of chicken recipes for the September 2017,mega marathon themed Protein rich dishes.But couldn't share so many chicken  recipes due to my sub themes,so using this opportunity to share those recipes.

Coming to the recipe its a very popular coastal Karnataka recipe especially in Mangalore.Its a fiery red,dry fry usually paired up with neer dosa.

The use of Bydagi chilly variety and the freshly ground spices gives a nice color and unique flavor.Also the key ingredient ghee makes it so rich and delicious.Making this fry takes only 30 minutes as no chopping of veggies involved.

                                                                    

                                                           

                                        Chicken Ghee Roast/Mangalore Chicken Ghee Roast

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   Basic Information

   Preparation time 20 minutes
   Marination time 30 minutes

   Cooking time 30-35 minutes

   Serves 4(generously)

   

  Ingredients

  

Ingredient	Quantity
Chicken( boneless)	2 lbs
Ginger&garlic paste	1 tbs
Curd/yogurt/thayir	2-3 tbs
Red chilly powder	1 tsp
Turmeric powder	1/4 tsp
Garam masala powder(optional)	1/2 tsp
Curry leaves/karivepillai	2-3 sprigs
Lemon juice	2 tsp
Salt	1.5 tsp
Ghee/nei	4 tbs
Coriander leaves(chopped)	2 tbs

 To Roast and Grind

Ingredient	Quantity
Bydagi red chilly	5
Regular red chilly	1-2
Coriander seeds/dhaniya	2 tbs
Cumin/jeeragam	1 tsp
Black pepper/milagu	1/4 tsp
Fenugreek seeds/vendhayam	5-6 seeds
Tamarind/puli	2 inch piece
Garlic/poondu	5-6 fat cloves

  Method 

• Wash and clean the chicken and cut into bite size pieces.Add the ginger&garlic paste,red chilly,turmeric powder,yogurt,salt and mix it well.Keep it in the refrigerator for 30 minutes to an hour.

• In a pan add 1/2 tsp of ghee and fry the red chillies.Add in the rest of the spices and fry it till a nice aroma comes out..Put off the flame and powder it coarsely.

• Once the spices fried well,add in the garlic cloves and fry it for 30 seconds and put off the flame.After cooling grind it to a fine paste.

• Now heat a pan with 3 tbs of ghee and to this add the marinated chicken and saute it till the color changes.

• Meanwhile in a separate pan add a tsp of ghee and toast the curry leaves.To this add the ground masala and saute it till the ghee separates..

• Now add the sauteed masala to the chicken and mix it thoroughly.Cook it covered in a medium flame till the chicken becomes tender.

• Now remove the lid and cook it for couple of minutes till the moisture evaporates.add in the chopped coriander leaves and put off the flame.

• Serve it warm with rice or neer dosa.

• Do not compromise on the amount of ghee.
• Use bydagi chillies r Kashmiri chillies for the color and flavor.
• The amount of tamarind can be increased according to personal preference.
• The given spices are for a medium spice level.For a spicier version increase the amount of regular red chilly.

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

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#88

Sumber http://www.naliniscooking.com