Category Archives: dinner

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.

Creamy Fish Soup recipe / How to make Meen Soup at home / Winter recipes

Creamy Fish Soup recipe / How to make Meen Soup at home / Winter recipes

Creamy fish soup is a delicious and perfect non-vegetarian soup for dinner, because of its creamy, little spicy and aromatic flavor. Creamy fish soup can be prepared in just 10 mins if you have you fish stock ready, else it would take 20 mins to prepare. In tamil we call it as “Meen soup”, Also this meen soup is prepared with basic ingredients available in all Indian kitchens.

Soups are most comforting dish during winters and sick times. I am not a soup person, but there are times when I like to have soup paired with some bread toast. This fish soup / meen soup is my long wait recipe that I wanted to try at home, I have used 2 to 3 pieces of fish and then it was the pieces from head and bones. Usually I add fish head along with 1 or 2 tail pieces to the curry, but rest of the pieces would be fried, as our family likes to have fish fry more than the fish in curry. This Creamy fish soup is liked by the whole family and been a very comforting food for our sore throat, also perfect for winter and so glad to enroll this to my winter recipes. 

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Creamy Fish Soup recipe / How to make Meen soup / Winter recipes

The dish came into existence, when I had head pieces leftover at my refrigerator. This fish soup thick and creamy and mildly spiced with ginger and pepper, with the flavor of few winter veggies. This soup can be paired with bread toast or even this can be served along with steamed rice, but make sure to discard the bones. Such a drool and comfort food, give a try and share your feedback.

Taking this to Fiesta Friday 207 hosted by Angie@thenovicegarderner.

Ingredients:

  • Fish stock:
    • Fish pieces (head and tail pieces) – ½ kg
    • Water – 1 ½ litres
    • Cumin seeds – ½ tsp
    • Black pepper – ½ tsp
    • Coriander leaves – 3 stalks
    • Onion – 1 no
    • Salt – ¼ tsp
  • Butter – 2 tbsp
  • Fish (boneless) – 200 gms
  • Potatoes – 2 nos (medium size)
  • Carrots – 1 no
  • Onion – 1 no
  • Tomato – ½ no
  • Garlic – 4 cloves
  • Ginger – 1 no (1” inch stick)
  • Green chillies – 1 no
  • Coriander leaves – 2 stalks
  • Coconut milk – 1 cup
  • Lemon juice – 1 tbsp
  • Black pepper powder – ¼ tsp
  • Salt – ½ tsp

Preparation:

  • Peel and roughly chop an onion and finely chop the other one and garlic, keep it aside.
  • Separate the coriander stalks and leaves, keep it aside.
  • Peel and slice (length-wise) the potatoes and carrots, keep it aside.
  • Chop the tomatoes, slit the green chillies and keep it aside.
  • Preparing Fish stock: Heat 1 ½ litres of water, add roughly chopped onions, fish head and tail pieces, add crushed cumin seeds and black pepper along with roughly chopped coriander stalks and salt. Let it boil for 15 mins or until the fish pieces are cooked well. Strain the fish stock and remove the other.
  • Heat a sauce pan or heavy bottomed vessel, add butter, onions, ginger and garlic, cook until they turn transparent.
  • Add the carrot, potato and boneless fish pieces, cook for few min and pour in the strained fish stock, cook until the carrots and potatoes become tender.
  • Pour in the coconut milk and sprinkle pepper powder and salt, cover and bring it to boil.
  • Pour in the lemon juice.
  • Sprinkle chopped coriander leaves and remove from fire.

CLICK HERE for more Seafood recipes.

Serve hot. Goes out well with toasted bread or with steamed rice.

 

Vada Curry Recipe / How to make Vada curry / Vada Curry recipe using leftover Masala Vada

Vada Curry Recipe / How to make Vada curry / Vada Curry recipe using leftover Masala Vada

Vada curry is prepared using Masala vada, you can make fresh masala vadai or paruppu vadai, later make them into pieces and use them or you can use leftover vada from evening for dinner or even for the next day’s breakfast. I have already shared the recipe and making of masala vadai or paruppu vadai.

Vada Curry Recipe / How to make Vada curry / Vada Curry recipe using leftover Masala Vada

This vada curry goes out well with Idly and set dosai. Give a try for your breakfast, I am sure would like it to the core. Nothing beats vada curry and Idly combo.

Taking it to Fiesta Friday #205 by Angie@thenovicegarderner and our co-hosts Mollie and Petra.

CLICK HERE for more Breakfast recipes and CLICK HERE for more Vegetarian recipes.

Recently I have developed few recipes from leftover food for Aval Vikatan Magazine and this is one among them. Let me share the recipe…

Ingredients:

  • Masala vadai / Paruppu Vadai – 9 nos
  • Onions – 2 nos (medium size)
  • Tomato – 1 nos (medium size)
  • Cloves – 3 nos
  • Bay leaf – 1 no
  • Star Anise – 1 no
  • Curry leaves – a sprig
  • Ginger-garlic paste – 1 tbsp
  • Turmeric powder – ½ tsp
  • Red chilli powder – 1 tsp
  • Coriander powder – 2 tsp
  • Thick coconut milk – ¼ cup
  • Oil – 2 tsp
  • Salt – 1 tsp or as required

Preparation:

  • Break vada into medium pieces, make sure not to break them to small pieces and keep it aside.
  • Peel and finely chop the onions and tomatoes, Keep it aside.
  • Heat oil in a Kadai or a heavy bottomed vessel, add cloves, bay leaf, star anise and curry leaves, wait until they crackle.
  • Add the finely chopped onions followed by ginger-garlic paste, cook until the onions turn golden brown and the raw smell of the ginger-garlic paste goes off.
  • Add tomatoes, cook until they become juicy.
  • Add turmeric powder, chilli powder, coriander powder and salt, cook until the raw smell of the spice powders goes off.
  • Pour ¼ cup of water, add the masala vadai / paruppu vadai pieces and cook for few mins or until the curry thickens. Don’t stir else the vada would break into pieces.
  • Pour the thick coconut milk, let it boil and wait until the oil starts floating on the top of the curry.
  • Sprinkle finely chopped coriander leaves.

Serve hot. Goes out well with Idly.