Chicken gravy| Spicy and Tasty Chicken with fresh home made masalas| Quick and Easy recipe

Chicken gravy , I know only there are very few haters of chicken. Here is the amazing recipe for chicken lovers and here we cook chicken by marinating with spices and also by grinding the spices.

 Its simple to cook and also it comes out with a wonderful taste. Chicken is cooked only in the masalas and we never add water to it or we dont saute the ingredients. 

Its really a different and easy method and one must definitely try this recipe. 

Preparation time   - 10 minutes

Cooking time        - 20 minutes

Total time              - 30 mins

Servings                - 4

Author                   - AHARIKA

Oil- 4tbs regular oil and 2 tbs gingelly oil

PREPARATION

Grind the ingredients that is given under grinding into a fine paste.

Marinate chicken for 2 hours by adding all the ingredients given under marination. 

Now, mix the marination and grinded masalas together .

Heat oil in a pan/ kadai. 

Add the chicken that is mixed with masalas, into the pan. (Note: add them slowly to avoid oil sparkles)

Saute them once 

Close the pan for 10 mins with high flame, so the chicken gets cooked. 

(Note: Make sure that you do not add water to it)

Make sure to stir in between to avoid sticking at the bottom.

Now, open the pan, Chicken is semi cooked. Taste at this point and add Salt or Spice if required.

Cook with low flame for another 10 mins and the chicken gets cooked well and we finally see the gravy consistency. 

Once you get the gravy texture , Garnish with chopped corriander leaves and curry leaves.

 Your gravy is ready to serve. It tastes good when we have it along with rice, roti, naan or dosa. 

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Veg Pulao- Colourful and healthy recipe- Quick and easy lunch recipe

Pulao or pilaf, is made by sauteing the ingredients (rice and meat or vegetables) together,then cooking in pre- determined quantity of water. It is comfort food at its best and I make it when I want to cook something quick, easy and satisfying. This one-pot dish made with rice and vegetables has added spices and herbs, giving it a mild aromatic flavor.

This special recipe is my best friends and is my go-to recipe when making vegetable pulao. The dish is also vegetarian and is great on its own or paired with raita.

PREPARATION TIME- 10 MINUTES

COOKING TIME- 20
TOTAL TIME- 30 MINUTES
SERVINGS -4

AUTHOR- AHARIKA

INGREDIENTS

Vegetables

carrot-100 grms
Beans- 100 grms
Green peas- 100 grms
Potato- 50 grams

Beet root- 100 grams

(you can also add vegetables of your choice like cauliflower, raddish, etc..)

Oil+Ghee- 5tbs
Cinnamon stick- 1 inch
Cloves- 3
Star Anise- 1(optional)
Bay leaf- 1(Optional)

Mint leaves- one handful
Ginger & Garlic paste- 2tbs
Onion- 1 medium sized
Tomato- 2 Medium sized
Red Chilli Powder- 2 tbs
Green chilli- 2 sliced
Salt- As Required
Raw Rice- 1 cup (250 grams) 

Water- 1:2 (for 1 cup rice add 2 cups of water)

PREPARATION

Finely Wash and chop all the above vegetables. 

Wash and soak 1 cup raw rice by adding 2 cups of water.

Heat oil+ghee in a pressure cooker pan, add cinnamon stick and cloves. 

Once it bursts, add ginger & garlic paste and saute for a minute in low flame. Also add Mint leaves.

Then add all the chopped vegetables together and saute them well. Let the vegetables cook in the oil for about 2-3 minutes.

Now, add the required salt and spices. 

Close the pan for a minute, so that the vegetables are semi cooked with the spices and sauteed well.

Finally, add the soaked rice along with the water as required and keep it in pressure for 10 minutes. (5 minutes in high flame and 5 minutes in low flame)

Turn off the stove and serve hot with cucumber or onion raita.

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Prawn Thokku Recipe- Eral Thokku- South Indian style Shrimp masala

Prawn-based dishes are very common in Indian cuisine particularly since most people in India prefer to eat seafood and vegetables instead of meat.  Prawn, like most seafood, is rich in Omega-3 fatty acids. Thus regular consumption of Prawn is quite beneficial for healthy Heart. 

It is a good thing that prawns can provide Calcium that is essential for body in order to improve bone structure. 

Prawns are a wonderful source of vitamin B12. 

vitamin E obtained from prawn can help you have better-looking skin. 

When buying prawns, choose ones that smell fresh and look wet. A fishy smell shows that they are passing their use-by date. After cooking, also make sure that you eat them within twenty-four hours.

 

Cuisine       : Indian

Category      : Side dish for roti

Serves        : Serves 5

Prep time     : 10 Minutes

Cook time     : 20 Minutes

Total time    : 30 Minutes

 

 AUTHOR -AHARIKA

INGREDIENTS

Prawns -  500 gms

Cooking oil + ghee – 2 tbsp

Cinnamon – 1 inch

Cloves – 1 no

Fenugreek- 1 tsp

Curry leaves- one spring

Onion - 3 no (Medium sized)

Tomato - 3 no ( Medium sized)

G&G paste - 2 tbs

Red chilli powder - 2tbs ( Add more for spicy kurma)

Corriander powder- 1 tbs

Turmeric powder - 1/4 tsp

Garam masala powder - 1/2 tsp

Salt & water - as needed

Corriander leaves- one handful

Before cooking

Clean the prawn and make sure that you remove the digestive tract, as it gives stinky smell. 

Then, add prawns in a dry pan and saute it for a minute to remove the unnecessary water that is secreted in prawns, as it gives bad odour and smells fishy. Strain out the prawns and dispose the water. 

PREPARATION

Heat a pan base and add oil, then add onions and curry leaves and saute till it turns transparent & raw smell goes off.

Add Ginger & Garlic paste and saute well till the raw smell vanishes.

Then add the tomato pieces and saute well, Close the pan for 2 minutes so the the tomatoes turns mushy. 

 

Now, open the pan, Add turmeric powder,red chilli powder and Garam masala powder. Add the required salt and saute well till the raw smell of masala vanishes.Do in medium flame.

Now, add the prawns and saute well to get mixed with the spices.

Then, add water as required and close the pan for 5 minutes. Dont over cook, as the parwns turns harder. 

After 5 mins, open the pan and the prawn is cooked well and ready to serve. Sprinkle some corriander leaves and serve hot with roti or rice.

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Channa Kurma / Chickpea Kurma - South Indian style - Side dish for Idli, dosa, poori and rice

Chickpeas/ White Channa contains a range of nutrients, including protein, which is necessary for bone, muscle, and skin health.

For people who are cutting down on meat consumption, a dish of chickpeas and rice, for example, can contribute a significant amount of protein to the diet. A cup of chickpeas provides almost one-third of an adult’s daily protein needs. 

Chickpeas as a source of dietary fiber and  may help lower blood glucose levels and reduce the risk of developing type 2 diabetes.

The nutrients in chickpeas may also help prevent a number of health conditions. The fiber, potassium, B vitamins, iron, magnesium, and selenium in chickpeas all support heart health.

AUTHOR -AHARIKA

Cuisine       : Indian

Category      : Side dish for roti

Serves        : Serves 5

Prep time     : 10 Minutes

Cook time     : 20 Minutes

Total time    : 30 Minutes

 

INGREDIENTS

• White Chana/Kondakadalai - 1 cup (wash and Soak for 8 hrs)
• Cooking oil + ghee – 2 tbsp
• Cinnamon – 1 inch
• Cloves – 1 no
• Curry leaves- one spring
•  Onion - 2 no (Medium sized)
• Tomato - 2 no ( Medium sized)
• Mint leaves - 1 tbsp (optional)
• G&G paste - 2 tbs
• Red chilli powder - 2tbs ( Add more for spicy kurma)
• Corriander powder- 1 tbs
• Turmeric powder - 1/4 tsp
• Garam masala powder - 1/2 tsp
• Salt & water - as needed
• corriander leaves- one handful

To grind

• Grated coconut - 1/3 cup
• Cashewnuts - 3 nos
• Black pepper- 1 tbs

PREPARATION

Wash and soak the chana over night.

Wash and chop the vegetables finely.

Grind all the ingredients given under “To grind” to a smooth paste adding enough water.

Heat a pressure cooker base and add oil + ghee

Add onions and curry leaves and saute till it turns transparent & raw smell goes off.

Add mint leaves.

Add Ginger & Garlic paste and saute well till the raw smell vanishes.

Then add the tomato pieces and saute until mushy.

Add the turmeric powder,red chilli powder and Garam masala powder.Add the required salt and saute well till the raw smell of masala vanishes.Do in medium flame.

Now,add Channa or chickpea and saute it along with masala, so it gets mixed well.

Finally, Add the ground coconut paste and also add the required water and Stir well.

 

Pressure cook in low flame for just one whistle.

Garnish with Corriander leaves and Chana kurma is ready to serve !! 

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