Category Archives: lunch

Athalakkai Kulambu Recipe / Tangy Athalakkai Curry Recipe / Athalakkai Recipes

Athalakkai Kulambu Recipe / Tangy Athalakkai Curry Recipe / Athalakkai Recipes

Athalakkai is an Indian vegetable, found in all parts of south India during winter. It looks like baby bitter gourd, also it has the same bitter taste but crunchy due to the seeds in it. This is a medicinal vegetable, which helps in weight loss, prevents diabetics and helps maintains the blood sugar level.

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Athalakkai / Athalakka

My mom prepares curry, stir-fry/poriyal using this Athalakkai, but I never eat them due to the bitter taste, but now after my husband diagnosed with diabetics, I purposely got this from my home town “Thoothukudi” and prepared this curry for him.

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Athalakkai Kulambu recipe / Athalakkai pulikuzhambu recipe / Athalakkai recipes

Athalakkai Kulambu is simple to prepare, the tanginess in the curry reduces the bitter taste of Athalakkai, also I prefer using Gingelly/Sesame oil to bring the bitterness down. This curry goes out well with steamed rice and appalam / pappad or steamed rice and omelette. Also, it goes out well with dosa. Let me share the recipe…

Ingredients:

  • Athalakkai – 1 cup
  • Onions – 2 nos
  • Garlic – 4 cloves
  • Tomato – 1 no
  • Curry leaves – 2 sprigs
  • Mustard seeds – ¼ tsp
  • Cumin seeds – ¼ tsp
  • Tamarind – a lemon (medium) size
  • Chilli powder – 1 tsp
  • Turmeric powder – ½ tsp
  • Cumin powder – 1 tsp
  • Salt – 1 tsp

Preparation:

  • Peel and finely chop the onions, garlic and tomatoes into small pieces.
  • Soak tamarind in a cup of water for 10 mins, mash the tamarind well in the water, discard the flesh and keep it aside.
  • Heat oil in a heavy bottomed vessel, add the mustard, cumin and fenugreek seeds followed by curry leaves and wait until they crackle.
  • Add the onions, garlic pieces and cook until they turn golden brown in color.
  • Add the tomatoes and cook until they turn pulpy.
  • Add the athalakkai, followed by turmeric powder, chilli powder, cumin powder and salt.
  • Cook for few mins or until the raw smell of the masala goes off.
  • Pour the tamarind extract along with a cup of water, bring it to boil, cover and cook until athalakkai becomes soft and tender.
  • Once cooked, remove the lid and cook in low flame until the curry thickens and the oil floats on the top of the curry.

Serve hot with steamed rice and pappad or steamed rice and omelette.

 

 

Sweet Corn Chicken Soup Recipe / How to make sweet corn chicken soup / Soup recipes

Sweet Corn Chicken Soup Recipe / How to make sweet corn chicken soup / Soup recipes

As it getting cold, most of us feel to have food in form of liquid but healthy, nutritious and filling. Sweet corn chicken soup is one such soup which is packed with protein, healthy, and easy to digest during winters.

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Sweet Corn Chicken Soup / How to make sweet corn chicken soup

Not only me but most of like this sweet corn chicken soup, due to the crunchiness of chicken, corn and it’s rich creamy texture. Give a try and let me share the recipe…

I use to share any of my latest to Fiesta Friday and this Friday since I was out of city, wish to take mine to the Fiesta Friday #199 party hosted by Angie@thenovicegarderner.

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Sweet Corn Chicken Soup / How to make sweet corn chicken soup

Ingredients:

  • Chicken – 100 gm
  • Onion – 1 no
  • Sweet corn – 2 handful
  • Spring onions – 4 strands
  • Black pepper powder – 1 ½ tsp
  • Garlic – 2 cloves
  • Egg white – 2 nos
  • Corn flour – 2 tbsp
  • Salt – 1 tsp or as per your taste
  • Butter – 1 ½ tbsp.

Preparation:

  • Heat 3 to 4 cups of water in a heavy bottom vessel, add chicken and sweet corn once the water starts boiling.
  • Sprinkle salt to it and cook until the chicken and sweet corn becomes soft and tender.
  • Peel and finely chop the onions, garlic and keep it aside.
  • Once the chicken is cooked, remove the stock from flame, and remove all the chicken pieces from the stock.
  • Separate the chicken meat from the bones and keep it aside.
  • Heat butter in a heavy bottomed in a kadai, add onions and garlic and cook until they turn golden brown.
  • Add spring onions, pour soy sauce, chicken pieces and cook for a min.
  • Pour in the stock along with sweet corn, sprinkle black pepper powder and bring it to boil.
  • Meanwhile mix corn flour in 3 tbsp of water, and pour it to the soup and cook for a min or until the soup thickens.
  • Pour in the egg white and beat it well with fork for 2 to 3 mins.
  • Remove it from fire and garnish with spring onions.

Serve hot.

Lemon Chicken Recipe / Lemon Chicken Fry recipe – Easy Chicken Recipe

Lemon Chicken Recipe / Lemon Chicken Fry recipe – Easy Chicken Recipe

Lemon chicken fry is my most awaited to try recipe, ever since I had Lemon chicken from the Hotel – The Plantain Leaf. The whole family likes this chicken, which is mildy spiced, juicy and tender.

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Lemon Chicken Fry Recipe / Lemon Chicken recipe / Easy chicken recipes

Lemon chicken is prepared by cooking the chicken with spices and lemon juice. Also this consumes very little time to get cooked. I would say it’s one of the finger-licking dish among all of my chicken recipes. Goes out well with any Indian flat bread, as a side dish for briyani or fried rice and also good when paired with steamed rice and sambar. Let me share the recipe…

Taking this to Fiesta Friday #195 hosted by Angie@thenovicegardener

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Lemon Chicken Fry Recipe / Lemon Chicken recipe / Easy chicken recipes

Ingredients:

  • Chicken – ½ kg
  • Lemon – 3 nos (medium sized)
  • Onions – 3 nos
  • Cumin seeds – ½ tsp
  • Capsicum – 2 no (medium sized)
  • Ginger-garlic paste – 1 tbsp
  • Green chillies – 2 nos
  • Turmeric powder – ½ tsp
  • Pepper powder – ½ tsp
  • Curry leaves – 2 sprigs
  • Coconut oil or any cooking oil – 1 ½ tbsp
  • Salt – 1 tsp (to taste)

Preparation:

  • Clean and roughly chop the chicken into medium pieces.
  • Peel and roughly chop the onions to medium cubes, slit green chillies to equal halves.
  • Deseed and chop the capsicum to medium pieces.
  • Cut and squeeze the juice from lemon, remove the seeds and keep it aside.
  • Take chicken, turmeric powder, salt and lemon juice all together in a bowl, mix it well and let it rest for 15 mins.
  • Heat oil in heavy bottomed vessel or kadai, add the cumin seeds and curry leaves, wait until they crackle.
  • Add the onions, ginger-garlic paste and cook until the onion turns golden brown in color.
  • Add the capsicum and cook for few mins or until the capsicum turns light green in color.
  • Add the chicken along with the marinate, cook for 2 mins.
  • Sprinkle little water, stir well, cover and cook for few mins or until the chicken is tender and juicy.
  • Sprinkle the pepper powder, remove the lid and cook for 2 mins or until the chicken becomes dry and the oil separates.
  • Remove from fire and transfer it to a bowl.

Serve hot. Lemon chicken fry can be served as a side dish for briyani, fried rice or steamed rice and sambar. Lemon Chicken is and perfect side dish for lunch or dinner.