Chicken Curry with Spinach
Ingredients:
Chicken – 2 lbs boneless, skinless thigh, bite-size pieces
Spinach – 16oz pkt, frozen chopped
Tomatoes – 6 medium tomatoes, finely chopped
Oil – 4 tsp
Black Cardamom – 1
Cinnamon – 1” stick
Green Cardamom – 2
Bay Leaves – 2
Cloves – 4
Onions – 1 large, finely chopped
Ginger – 2 tsp (heaped)
Garlic – 5 cloves, finely chopped
Green Chilies – to taste
Salt – to taste
Red Chili Powder – ½ tsp
GaramMasala – 1 tsp
Cumin Powder – 1 tsp
Coriander Powder – 1 tsp
Curry Powder – 1 tsp
Method:
Heat oil in a medium, non-stick wok on medium to high flame.
Once the oil is hot, add the Bay leaves, Cloves, Cinnamon and the Cardamoms.
Add the Onions. Mix well, cover the wok and let it cook about 5 min (until the onions turn translucent with a touch of golden).
Add the Ginger, Garlic and Green Chili and tomatoes. Mix again and cover.
This time around, the mixture needs to cook longer but keep an eye on it and keep stirring. The key is to let it cook till the oil separates from the mixture. The mixture (masala) will reduce considerably in amount.
Add the Chicken and the dry spices (Cumin Powder, Coriander Powder, Salt, Red Chili Powder, Garam Masala & Curry Powder). Give it a good stir and cover.
Cook the Chicken for about 5-7 min, add in the Spinach, and yes, mix again and cover.
Cook for another 10 min.
Serves 6-8.
Tips:
The first 5 steps of the recipe above are the base of a lot of North Indian cooking and it is the longest process….and the most vital. Once you have this down, you can experiment with a lot of variations to this recipe.
GaramMasala is available at any Indian, Whole Foods or Health food stores.
I am paranoid about my utensils that I use for ‘meats’ cooking….I always make sure I can put them in the dishwasher for a good, hygienic cleaning.
It is a great idea to have a separate chopping boards for your ‘veggies’ and your ‘meats’. I always put the ‘meats’ chopping board in the dishwasher after every single use.
Chicken – 2 lbs boneless, skinless thigh, bite-size pieces
Spinach – 16oz pkt, frozen chopped
Tomatoes – 6 medium tomatoes, finely chopped
Oil – 4 tsp
Black Cardamom – 1
Cinnamon – 1” stick
Green Cardamom – 2
Bay Leaves – 2
Cloves – 4
Onions – 1 large, finely chopped
Ginger – 2 tsp (heaped)
Garlic – 5 cloves, finely chopped
Green Chilies – to taste
Salt – to taste
Red Chili Powder – ½ tsp
GaramMasala – 1 tsp
Cumin Powder – 1 tsp
Coriander Powder – 1 tsp
Curry Powder – 1 tsp
Method:
Heat oil in a medium, non-stick wok on medium to high flame.
Once the oil is hot, add the Bay leaves, Cloves, Cinnamon and the Cardamoms.
Add the Onions. Mix well, cover the wok and let it cook about 5 min (until the onions turn translucent with a touch of golden).
Add the Ginger, Garlic and Green Chili and tomatoes. Mix again and cover.
This time around, the mixture needs to cook longer but keep an eye on it and keep stirring. The key is to let it cook till the oil separates from the mixture. The mixture (masala) will reduce considerably in amount.
Add the Chicken and the dry spices (Cumin Powder, Coriander Powder, Salt, Red Chili Powder, Garam Masala & Curry Powder). Give it a good stir and cover.
Cook the Chicken for about 5-7 min, add in the Spinach, and yes, mix again and cover.
Cook for another 10 min.
Serves 6-8.
Tips:
The first 5 steps of the recipe above are the base of a lot of North Indian cooking and it is the longest process….and the most vital. Once you have this down, you can experiment with a lot of variations to this recipe.
GaramMasala is available at any Indian, Whole Foods or Health food stores.
I am paranoid about my utensils that I use for ‘meats’ cooking….I always make sure I can put them in the dishwasher for a good, hygienic cleaning.
It is a great idea to have a separate chopping boards for your ‘veggies’ and your ‘meats’. I always put the ‘meats’ chopping board in the dishwasher after every single use.
Chicken 65 Restaurant Style Recipe
Chicken 65 is a spicy, red, deep fried chicken chunks usually served as bar snack, entree or quick appetizer accompanied by onion slices, slit green chilies and lemon wedges. This Recipe is a Famous Recipe in South and here is the easiest Method for your comfort.
Vermicelli Payasam
INGREDIENTS
Roasted Vermicelli/Shavige/Semiya - 1/2 cup (100 gms)
Boiled milk – 2.5 cups
Water – 1 cup
Sugar - 1/2 cup
Crushed cardamom - 2 nos
Cashewnuts and dry grapes - a fistful
Saffron threads - few (optional)
MTR Badam powder - 1 tsp (optional)
METHOD
Heat 1 tbsp of ghee in a pan.Roast cashews & Dry grapes.When grapes turn bulgy,remove & keep in a plate.
In the same ghee,roast the vermicelli even if its roasted.It will enhance the taste.
Boil 1 cup of water + 1 cup of milk in a wide bowl.When it comes to boil,add vermicelli.Let it cook in low to medium flame.After its well cooked,add sugar.
Mix well and boil for few minutes till all the sugar dissolves.Add the remaining milk & MTR powder if using.Boil for few minutes.
Lastly add cardamom powder,roasted cashews & dry grapes.Switch off the flame.This payasa will thicken once its cooled down.So adjust the quantity of milk. Refrigerate,cool n serve OR serve warm as u like.
Adjust the quantity of milk as per the desired consistency.
U can also add 2 tbsp of condensed milk or khova to get a rich taste. In that case reduce the quantity of sugar.
Adding MTR badam powder is optional.But i have tasted in some of my friend’s houses.It tastes great with a nice flavor.
Roasted Vermicelli/Shavige/Semiya - 1/2 cup (100 gms)
Boiled milk – 2.5 cups
Water – 1 cup
Sugar - 1/2 cup
Crushed cardamom - 2 nos
Cashewnuts and dry grapes - a fistful
Saffron threads - few (optional)
MTR Badam powder - 1 tsp (optional)
METHOD
Heat 1 tbsp of ghee in a pan.Roast cashews & Dry grapes.When grapes turn bulgy,remove & keep in a plate.
In the same ghee,roast the vermicelli even if its roasted.It will enhance the taste.
Boil 1 cup of water + 1 cup of milk in a wide bowl.When it comes to boil,add vermicelli.Let it cook in low to medium flame.After its well cooked,add sugar.
Mix well and boil for few minutes till all the sugar dissolves.Add the remaining milk & MTR powder if using.Boil for few minutes.
Lastly add cardamom powder,roasted cashews & dry grapes.Switch off the flame.This payasa will thicken once its cooled down.So adjust the quantity of milk. Refrigerate,cool n serve OR serve warm as u like.
Adjust the quantity of milk as per the desired consistency.
U can also add 2 tbsp of condensed milk or khova to get a rich taste. In that case reduce the quantity of sugar.
Adding MTR badam powder is optional.But i have tasted in some of my friend’s houses.It tastes great with a nice flavor.
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