Tag Archives: gravy for chapathi

Carrot and Chow-Chow Kurma

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Carrot and Chow-chow kurma is one of the most delicious kurma, prepared by my mom especially for chapathi. As I was brought up in joint family, most of them in the house never like chapathi and so chapathi will be very rarely prepared in home, that too only for us (me, sister and cousins). Whenever my mom prepares chapathi, she prepares this kurma, not only me but my friends also like this a lot and so I use to take more chapathi and kurma to school.

But now in my family (me, hubby and kids), we use to have tiffin for dinner and most of the time it would be chapathi or dosa. Also I use to prepare this kurma once in a month, but somehow I missed to share this. Finally it’s time to share the recipe with everyone…

Ingredients:

  • Carrots – 2 nos
  • Chow-chow / Chayote Squash – 1 ½ nos
  • Onions – 1 no (medium size)
  • Coconut pieces – 3 tbsp
  • Chilli powder – 1 tsp
  • Cumin seeds – 1 tsp
  • Garlic – 5 cloves
  • Ginger (1”inch stick) – 1 nos
  • Fennel seeds – 1 ½ tsp
  • Poppy seeds – 2 tsp
  • Cardamom – 1 no
  • Star Anise – 1 no
  • Cinnamon stick – 1 no
  • Turmeric powder – ½ tsp
  • Curry leaves –  a sprig
  • Salt to taste
  • Oil – 2 tsp

Preparation:

  • Peel and cube the carrots to small pieces. Peel, deseed and cube the chow-chow to small pieces. Peel and finely chop the onions.
  • Take coconut pieces, cumin seeds, ginger, garlic, fennel seeds and poppy seeds in a blender and blend them to a fine paste by adding water.
  • Heat oil in a pressure-cooker, add cardamom, star anise, cinnamon stick and curry leaves. Cook until they crackle.
  • Add the onions and cook until they turn golden brown.
  • Add the ground masala, cook until the raw smell goes off.
  • Add the chopped carrots, chow-chow followed by the spice powders – chilli powder, turmeric powder, salt.
  • Cook until the raw smell goes off. Pour in a cup of water, let it boil.
  • Pressure-cook for 2 whistles, once it starts boiling.
  • Remove the lid when the pressure subsides and transfer it to a bowl.

Serve hot. Goes out well with chapathi, poori, parotta and parathas.

 

Chicken Jalfrezi

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One more wonderful collection to my chicken gravy – Chicken Jalfrezi, usually my kids never have capsicum, even when I prepare it along with noodles, they use to collect it to the corner of the plate. But this time it never happened, happy to see my kids having capsicum in jalfrezi.

Chicken Jalfrezi goes out well with Chapathi or any Indian Breads. A delicious gravy with tender chicken and yummy flavor and aroma of capsicum.

Health benefits of Capsicum: Capsicum protect eyes from cataract, supports healthy eyesight, helps in burning more calories, they provide several anti-cancer benefits, helps in developing strong bones, cures Iron deficiency and turns skin healthy and youthful.

Check out my chicken recipes (biryani, curry, gravy and fry) in this link: https://madraasi.com/main-course/non-vegetarian/poultry/

Let us move on to the recipe…

Chicken Jalfrezi

Chicken Jalfrezi

Ingredients:

  • Chicken – ½ kg
  • Capsicum – 2 nos
  • Onions – 3 nos
  • Tomato – 1 ½ nos
  • Green chilies – 2 nos
  • Chili powder – 1 tsp
  • Garam masala – 2 tsp
  • Turmeric powder – ½ tsp
  • Coriander powder – 2 tsp
  • Pepper powder – 1 tsp
  • Ginger-garlic paste – 2 tbsp
  • Curd/yogurt – 3 tbsp
  • Coriander stalks – 6 to 7 stalks
  • Lemon juice – 1 no
  • Salt to taste
  • Oil – 3 tbsp.

Preparation:

  • Clean the chicken and chop them to small pieces.
  • Marinate chicken along with ginger-garlic paste, lemon juice, salt, turmeric powder, chili powder, garam masala, coriander powder, curd/yogurt for almost 1 hr.
  • Peel and finely chop the onions. Chop the tomatoes, capsicum and slit the green chilies into equal halves. Wash and chop the coriander stalks.
  • Heat 1 tbsp of oil in a kadhai, add a handful of onions and cook until they start turning golden brown.
  • Add in the capsicum along with salt and cook for few mins, until the capsicum is half-done.
  • Remove the capsicum to a separate plate and keep it aside.
  • Heat the leftover oil in the same kadhai, add in the leftover onions and green chilies and cook until they turn golden brown.
  • Add in the tomatoes and cook until they turn mushy.
  • Add in the marinated chicken along with margination, cover and cook until the chicken is done (sprinkle little water if needed).
  • Add pepper powder and mix it well with chicken, cover and cook.
  • Add in the half-cooked capsicum and cook for few mins or until the gravy thickens and the oil floats on the top of the gravy.
  • Remove from fire and garnish with coriander leaves.

Serve hot by garnishing with few coriander leaves.

Note: You can adjust the spiciness according to your taste by adjusting the level of chili powder and green chilies.

 

Potato and soya gravy / Aloo soya gravy

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Soya chunks are made from soy beans and they work well as meat substitutes. Aloo soya gravy is a low calorie recipe and a must for those who yearn for health and foods. Also it tastes like meat. If the curry rests for an hour or so, it will taste even better with all the flavors settling in. This gravy goes out well with rice and all Indian bread.

Aloo Soya gravy / Potato Soya gravy

Aloo Soya gravy / Potato Soya gravy

Ingredients:

  • Aloo / Potato – 3 (medium size)
  • Soya chunks – 75 gm
  • Cumin seeds – ¼ tsp
  • Curry leaves – a string
  • Onions – 3 nos
  • Tomato – 2 nos
  • Ginger – garlic paste – 1 tbsp
  • Yogurt/Curd – 2 tbsp
  • Chilli powder – ½ tsp
  • Garam masala – 1 tsp
  • Turmeric powder – ¼ tsp
  • Coriander leaves – 5 strings
  • Salt to taste
  • Oil – 1 tbsp

Preparation:

  • Boil 5 cups of water in a bowl. Take soya chunks in a bowl and pour half of the water to it. Soak it for 10 mins. Then squeeze out the water from the soya chunks and chop them into small pieces.
  • Put the tomatoes in the other half of the water and let it boil. After 5 mins, take out the tomato and peel out the skin and grind them to a paste.
  • Finely chop the onions, potatoes and coriander leaves.
  • Heat oil in a pressure cooker, put cumin and curry leaves. Wait till they splatter.
  • Put the ginger-garlic paste, sauté till they golden brown colour.
  • Put the onions and fry till they are transparent.
  • Put the tomato puree and sauté till the raw smell goes off.
  • Put the soya chunks, potato and coriander leaves, followed by all the spice powders and salt.
  • Sauté them for 5 mins, till the raw smell goes off.
  • Pour in a cup of water and wait till it boils.
  • Pour in the curd/yogurt, give a stir and cover the pressure cooker.
  • Wait for 2 whistles and transfer it to a bowl. Serve hot.