Category Archives: gravy

Dry Fruits Chicken Gravy / Winter Chicken Gravy / Rich Chicken Gravy recipe

Dry Fruits Chicken Gravy / Winter Chicken Gravy / Rich Chicken Gravy recipe

Dry Fruits Chicken Gravy is a most delicious, creamy, rich chicken gravy that is perfect to prepare during winters. Dry Fruits Chicken Gravy is mildly sweet, spicy and little tangy loaded with dry fruits and creamy texture.  Dry Fruits Chicken goes out well with any Indian flat breads, best for lunch and ok for lunch.

More Cooking Videos of Chicken – CLICK HERE.

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Dry Fruits Chicken Gravy / Winter Chicken Gravy / Winter Recipes

When I have too much of dry fruits and longed to prepare a chicken gravy for dinner, thought why not to prepare with dry fruits and here results this dish – Dry Fruits Chicken Gravy. Give a try and share your feedback with us…

CLICK HERE for more Chicken Recipes. Taking this to Fiesta Friday #208 hosted by Angie@thenovicegarderner.

Ingredients:

  • Chicken – ½ kg
  • Butter – 1 ½ tbsp
  • Onion – 1 no (medium size)
  • Garlic – 4 cloves
  • Cashew nuts – 10 nos
  • Almonds / Badam – 5 nos
  • Raisins (yellow + Black) – 10 nos
  • Dates – 5 nos
  • Prunes – 5 nos
  • Black Pepper powder (I have used six medley pepper) – 1 tsp
  • Chilli powder – 1 tsp
  • Salt – 1 ½ tsp

Preparation:

  • Soak 7 cashew nuts and almonds in warm water for 20 mins, peel the skin of almond / badam and grind it to a fine paste by adding little water.
  • Take 7 nos of raisins, 4 dates, 4 prunes in a bowl, soak in water for 10 min and grind it to a fine paste.
  • Peel and finely chop the onions and garlic pieces, keep it aside.
  • Heat 1 tbsp butter in a heavy bottom vessel or Kadai, add onions, garlic and cook until they start turning golden brown in color.
  • Add chicken pieces, sprinkle black pepper along with salt, cook for 2 mins.
  • Pour in the ground raisins mixture, cook for a min.
  • Now pour a cup of water and cook until the chicken is soft and tender.
  • Pour in the ground cashew nut mixture, cook for few mins or until the gravy thickens.
  • Heat the leftover butter, chop the leftover cashew nuts, raisins, dates, prunes into pieces and add it, cook for few mins.
  • Pour it to the gravy and remove it from fire.

Serve hot.

Shahi Mutter Makhani Gravy / Shahi Green peas Makhani Gravy

Shahi Mutter Makhani Gravy / Shahi Green peas Makhani Gravy

Shahi gravy is a rich gravy which mildly spiced with very few ingredients, but tastes heavenly. Because of its thick and creamy texture, it goes out well with any variety rice, roti or chapathi. I have accompanied with paneer rice and potato fry.

CLICK HERE for more Vegetarian recipes

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Shahi Mutter Makhani Gravy / Green Peas Gravy

It is very simple, easy to prepare also it consumes little time, so that it can be packed in your lunch box also. Also you could check out – Shahi Egg Curry (spicy),  Shahi Egg Masala, Shahi Tukda, Shahi Shorba. Let me share the recipe…

Ingredients:

  • Green peas – ½ cup
  • Phool Makhana / Fox Nuts / Puffed Lotus seeds – 15 nos
  • Cashew nuts – 10 nos
  • Cinnamon (1 “inch stick) – 2 no’s
  • Cloves – 3 nos
  • Cardamom – 2 nos
  • Star Anise – 2 nos
  • Bay leaf – 1 no
  • Ginger (1” inch stick) – 1 no
  • Garlic – 7 cloves
  • Green chilli – 2 no’s
  • Onions – 2 nos (medium size)
  • Oil – 3 tbsp
  • Salt to taste

Preparation:

  • Peel and finely chop ¼ portion of onions and keep it aside, meanwhile roughly chop the leftover onions.
  • Heat a tsp of oil, roast the makhana until it golden brown in color and keep it aside.
  • Heat a tbsp of oil, add cinnamon, cloves, star anise, cardamom, ginger, garlic, green chillies and roughly chopped onions, cook until the onions turn soft.
  • Remove it from fire, spread it over a plate, let it rest until it reaches room temperature.
  • Grind it to fine paste, keep it aside. Grind cashew nuts with water to a fine paste and keep it aside.
  • Heat the leftover oil in the same vessel, add the bay leaf, finely chopped onions, cook until the onions turn transparent.
  • Add the green peas followed by cumin powder, cook for a minute, pour a cup of water and cook until the peas are boiled.
  • Pour in the ground onion, green chilli paste, add salt, cook for few mins until the raw smell goes off.
  • Pour in the cashew nuts paste, cook until the gravy thickens.
  • Add the roasted makhana, stir in gently.
  • Remove it from fire, once the oil starts floating on the top of the gravy.

Serve hot with any roti, chapathi or pulao.

Mango Dal / Mambala Paruppu Kulambu – Mango Recipes

Mango Dal / Mambala Paruppu Kulambu – Mango Recipes

Recently when I have been to Rajdhani for their Aamlicious, I got to taste this Mango Dal which was fantastic and that I liked to the core.

Mango Dal was little sweet, tangy and spicy, which went goes out well with pulav’s, rice, roti or Indian flat bread. I have prepared it using both ripe and raw mangoes for the perfect taste, I had there. We all like it and accompanied it with pulav, potato fry and appalam / pappad. Let me share the recipe…

Taking this to Fiesta friday #172 hosted by Angie@thenovicegarderner.

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Mango Dal Curry / Mambala Paruppu Kulambu

CLICK HERE for Mango Recipes and CLICK HERE for more vegetarian curry recipes.

Ingredients:

  • Split pigeon pea / Toor dal / Tuvaram paruppu – ¾ cup
  • Masoor dal / Red Lentil – ½ cup
  • Raw Mango – ½ cup
  • Ripe Mango – 1 cup
  • Onions – 1 no (medium size)
  • Chilli powder – ¾ tsp
  • Tumeric powder – ½ tsp
  • Garlic – 5 cloves
  • Mustard seeds – ¼ tsp
  • Cumin seeds – ¼ tsp
  • Cumin powder – ½ tsp
  • Asafoetida – ¼ tsp
  • Fenugreek / methi / vendhayam – a pinch
  • Curry leaves – a sprig
  • Red chillies – 2 nos
  • Salt to taste
  • Coconut oil (any cooking oil) – 1 tbsp
  • Coriander leaves – 4 stalks (for garnishing)

Making of Mango Dal / Mambala Paruppu Kulambu –

Preparation:

  • Wash the lentils together, drain the water and keep it aside.
  • Peel and finely chop the onions and keep it aside.
  • Chop the raw mangoes and ripe mangoes to medium size and keep it aside.
  • Pressure-cook the lentils together for 3 whistles or until the mashing consistency.
  • Heat oil in a kadai, add the mustard seeds, cumin seeds, fenugreek seeds, red chilles and curry leaves, wait until they crackle.
  • Add the finely chopped onions and cook until they turn golden brown in color.
  • Add the raw mangoes, cook for few mins and cook in water until they are soft.
  • Add the chilli powder, turmeric powder, cumin powder and cook until the raw smell of the spice powder goes off.
  • Pour the pressure-cooked lentil, pour a cup of water (it should be runny), add salt, cover and bring it to boil.
  • Once it thickens, add the chopped ripe mangoes, gently stir it.
  • Garnish with finely chopped coriander leaves and serve hot.

Serve hot with steamed rice or any pulav, also goes out well with roti or any Indian flat breads.