MALAI CHICKEN CURRY

Herez the rich, creamy and delicious malai chicken curry which tastes real good with phulkas or naan or chappati. This curry is typically made with marinating chicken with yogurt and spices and then cooked in blend of Indian masalas, which is sure to tempt all non veg lovers. Its absolutely a fiery curry :)

INGREDIENTS  FOR MARINATING CHICKEN.

1/2 kg Chicken with bone.

2 tbsp Yogurt.

1 tsp Ginger garlic paste.

1 tsp Pepper pd.

Salt to taste.

INGREDIENTS FOR GRAVY.

2 Onions.

1 Tomato.

1 Tbsp Fresh Chopped Ginger and Garlic.

1 tsp Red chilli.

1 tsp Cumin pd.

2 tsp Chicken Masala.

2 tbsp Fresh Mint .

1/2 Cup Heavy Cream.

Salt to taste.

Oil.

METHOD.

Marinate chicken with the ingredients given above for about an hour or an half an hour.

Heat oil in a pan. Add onions and ginger garlic and saute till its raw smell disappears. Then add all the masala pd followed by tomato and cook for a min. Drop in mint leaves and finally add the marinated chicken. Stir and cover them for about 20 min. Do not add water because the chicken gets cooked in its own juice. Once the chicken gets cooked, stir again and make sure the gravy is semi dry. Add heavy cream and remove from flames. Garnish with fresh coriander leaves.

Serve hot..

Enjoy!!

SOYA CAPSICUM FRY

A very simple healthy veg curry with capsicum and soya.  Capsicum is such a versatile veg that you can blend in any way and Soya which is full of protein is an substitute with meat. These 2 veggies together makes a delicious side dish with ur daily meals.  Its very easy and does not need lots of preparation. Do try it friends :)

INGREDIENTS.

2 Cups Chopped Capsicum.

1 Cup boiled soya.

1 Onion.

1/2 tsp Jeera.

2 tbsp Chopped Garlic.

1/2 tsp Turmeric pd.

1 tsp Red Chilly.

1 tsp Sambar pd.

A Pinch of Amchur pd.

1 tsp Oil.

Salt to taste.

METHOD. 

Soak soya chunks in hot water to soften. Squeeze off the water and rinse 3 times. Drain water thoroughly. Keep it aside.

Heat oil in a pan. Add jeera and then garlic and onions and fry till they become translucent.  Add all the masala pd followed by the capsicum. Cover with a lid and let it cook for about 2 min. Add the soya chunks and mix well till all the masala combined together. Cover for another 2 min. Before serving sprinkle with amchur pd and serve hot.

Enjoy!!

SOLE FISH CURRY

Whenever I prepare fish curry at home for lunch, there is no entry for side dish or vegetable curry. We 3 are happy only with steamed rice and spicy fish curry :) Normally v make it adding with or without coconut but this time I wanted something new ingredient to be added as I was thinking for long how will it taste adding sambar pd in fish curry? hmmm not bad at all. My little gal just loved it when I served with her fav idiyappam for dinner. A perfect platter to warm up a winter night with loved once ;) Do try this guys. Am sure u would too love this.

INGREDIENTS FOR MARINATING FISH.

1/4 kg of Sole fish

1/2 tsp Turmeric pd.

Salt.

INGREDIENTS FOR MASALA.

1 Onion.

5 to 6 Pearl Onion.

1 Tomato

2 tbsp Ginger Garlic chopped.

2 Green chilly.

1 tsp Mustard seeds.

1 tsp Kashmiri chilly pd.

1/2 tsp Fenugreek pd.

1 tbsp Sambar pd.

1 tbsp Tamarind extract ( according to ur taste buds how much needed)

Sprig of Curry leaves.

1 tbsp Coconut oil.

Salt to taste.

Water as needed.

Coriander leaves for garnish.

METHOD.

Marinate fish with salt and turmeric and keep it aside.

Heat oil in a pan. Add mustard seeds followed by onions. Sprinkle salt and saute till they become light brown. Add curry leaves, green chilly, ginger garlic paste and saute till the raw smell disappears.  Throw in tomatoes and cook till it becomes mushy. Now drop in all the masala powders, tamarind extract and  fry it well. Add adequate water and bring it to boil. Once it starts boiling, add the marinated fish and reduce the flame and cook it about 10 to 15 min.  Meanwhile heat oil in another pan and fry finely chopped pearl onions with few curry leaves. Drop them over once the curry is transfer ed into a serving bowl and garnish with coriander leaves. Serve hot with Idiyappams or steamed rice.

Enjoy!!