Tag Archives: indian recipes

Oct6

White Chicken Gravy recipe / Chicken in white gravy / Chicken gravy recipe

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Chicken gravy is one such familiar dish that is prepared by most of us. Also, there are more varieties and flavor in the chicken gravy, this time I have tried a mildly spiced and flavored chicken gravy which goes out well with chapathi, roti, paratha, parotta, pulao’s and biryani.

CLICK HERE for more Chicken Recipes (stew, curry, gravies, fry, rice, briyani)

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White Chicken Gravy recipe / Chicken in White gravy / Easy Chicken Gravy recipe

White Chicken Gravy tastes delicious, also the butter and cashew nut paste in it gives a rich texture to the gravy, green chillies add mild spicy taste along with few spices. I have accompanied this white chicken gravy along with parotta and chicken 65. Let me share the recipe…

Taking it to Fiesta Friday #192 hosted by Angie@thenovicegardener.

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White Chicken Gravy recipe / Chicken in White gravy / Easy Chicken Gravy recipe

Ingredients:

  • Chicken – ½ kg
  • Onions – 2 nos (medium size)
  • Butter – 2 tbsp or Coconut oil – 2 ½ tbsp
  • Coconut – 10 gms
  • Green chillies – 1 ½ nos
  • Poppy seeds – 1 ½ tsp
  • Fennel / Sombu – 1 ½ tsp
  • Cashew nuts – 15 nos
  • Garlic – 6 cloves
  • Ginger (1” inch stick) – 2 nos
  • Kasoori Methi / Dried Fenugreek leaves (காய்ந்த வெந்தயக்கீரை) – 2 tsp
  • Black or White pepper powder – 1 tsp
  • Salt – 1 ½ tsp
Fennel seeds, green chillies, coconut pieces, garlic, ginger about to ground
Ground masala
Soaked cashew nuts about to ground
Butter getting melted
With onions
Ground masala to the browned onions
Chicken in masala
Getting cooked
With cashew nut paste
Getting cooked
Wtih kasuri methi or dried fenu greek leaves
With black pepper powder
White Chicken Gravy recipe / Chicken in White gravy / Easy Chicken Gravy recipe

Preparation:

  • Peel and finely chop the onions into pieces.
  • Take coconut, ginger, garlic, fennel seeds, poppy seeds, green chillies all together and grind it to a fine paste by adding little water.
  • Soak cashew nuts in water for 15 mins and grind it to a fine paste along with the water.
  • Heat butter in a kadai or heavy bottomed vessel, add the onions and cook until the onions turn golden brown in color.
  • Pour the ground masala and cook until the raw smell goes off or the oil starts floating on the top.
  • Add the chicken pieces, followed by salt and cook for 2 mins.
  • Pour a cup of water, cover and cook until the chicken in cooked.
  • Pour in the ground cashew nut paste, mix it well and cook in low flame for a min.
  • Crush the dried fenugreek leaves or kasuri methi within your palms, and sprinkle it over the gravy.
  • Sprinkle pepper powder, mix it gently.
  • Transfer it to a bowl.

Serve hot along with any Indian flat breads.

Oct3

Nei Kadalai recipe / Roasted Channa Dal / How to make nei kadalai

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Nei Kadalai is a crunchy and spicy snack popular among south Indians, this can be prepared in bulks and stored in an air-tight container once it reaches room temperature. It stays fresh for a week time. Not only as a snack, this goes out well with a cup of coffee or tea and also a perfect side dish for curd rice and lemon rice.

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Nei Kadalai / How to make Nei kadalai / Roasted Channa dal – Indian snack

Nei Kadalai is prepared by soaking split chick pea or kadalai paruppu in water for few hrs, later deep fried in oil and mixed with spice powders. You can adjust the level of spice powder as per your taste. Let me share the recipe…

CLICK HERE for more Diwali recipes

Ingredients:

  • Split Chick peas / Kadala Paruppu / Channa dal – 1 cup
  • Red chilli powder – 1 tsp
  • Turmeric powder – ½ tsp
  • Asafoetida – ¼ tsp
  • Salt – ½ tsp
  • Curry leaves – a sprig
  • Oil – 2 cups (for deep frying)

Making of Nei Kadalai recipe –

Preparation:

  • Soak channa dal / kadala paruppu / split chick pea in a bowl of water, for almost 6 hrs.
  • Drain the water completely, pat it well with a cloth, spread it over a cloth and let it dry for 30 mins.
  • Heat oil in a kadai, add in a spoonful of channa dal / kadala paruppu to it, fry them until the turn golden brown or ooze sound goes off.
  • Drain the oil and remove it from fire. Let it rest for 5 mins.
  • Meanwhile deep fry the curry leaves in the oil, drain the oil, remove it from fire.
  • Add it to the roasted channa dal, wait until it reaches room temperature (else if the masala powders are added, it would become soggy)
  • Sprinkle chilli powder, turmeric powder, asafetida, salt and Mix it well, only when it reaches room temperature.
  • Store it in an air-tight container, it stays fresh for a week.

Note: Fry the soaked channa dal, once when the whole water is drained, else it would splatter when it’s getting fried in oil. Cook in medium flame, otherwise it would get burnt easily.

Sep25

Rajgira Kheer Recipe / Amaranth Seeds Recipe / Mulakeerai Vithai Payasam recipe

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Rajgira is nothing but Amaranth seeds / முலக்கீரை விதை, usually payasam/kheer is prepared with this in North India for Navratri. Commonly it is prepared during Vrat time, as its highly nutritious and very rich in protein.

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Rajgira Kheer Recipe / Amaranth Seeds Recipe / Mulakeerai Vithai Payasam recipe

Very first time tried this Rajgira Kheer using products from Ekgaon, an online platform that connects farmers all over India. I have been using Ekgaon products for few months long and the products are high quality and I am very happy with the result. Give a try to both the recipe and the products from Ekgaon…

Making of Rajgira Kheer / Amaranth seeds payasam recipe –

Rajgira kheer / Payasam is a perfect dish during the time of vrat or Navratri, because of the health benefits in the Amaranth seeds / Rajgira. Also, I have substituted sugar with Dates Palm Sugar / Panangarkandu in tamil, which helps in relieving cold and sore throat. Give a try…

CLICK HERE for more Kheer / Payasam recipe.

 

Ingredients:

  • Rajgira / Amaranth seeds / Mulakeerai vithai – 1 cup
  • Palm Dates Sugar / Sugar – ¾ cup
  • Cardamom – 3 nos
  • Milk – ½ litre
  • Cashew nuts – 10 nos
  • Badam / Almonds – 10 nos
  • Saffron strands / Kungumapoo – few strands
Rajgira seeds / Amaranth seeds getting rinsed in water
Rinsed seeds to pressure cooker
Rajgira with water
About to get pressure-cooked
Milk getting boiled
With cardamom seeds
With pressure-cooked rajgira seeds / amaranth seeds
Getting thicken with miik
Thickened and nearer to kheer texture
With palm dates sugar
With saffron strands
With thinly sliced almonds / badam
With thinly sliced cashew nuts
Getting cooked
Rajgira Kheer Recipe / Amaranth Seeds Recipe / Mulakeerai Vithai Payasam recipe is ready
Rajgira Kheer Recipe / Amaranth Seeds Recipe / Mulakeerai Vithai Payasam recipe

Preparation:

  • Take the rajgira / amaranth seeds in a strainer and rinse it well in running water.
  • Drain the water completely, transfer it to pressure cooker, for 1 cup of rajgira, pour 1 ½ cups of water and pressure cook for 3 whistles in medium flame.
  • Meanwhile boil the milk in a pan, crush the cardamom, add cardamom once the milk is boiled and cook in low flame, until the milk reduces to half the quantity.
  • Remove the lid from the pressure cooker, once the pressure is completely released.
  • Pour the pressure-cooked rajgira to the boiling milk, mix it well and cook for few mins.
  • Once it starts thickening, thinly slice the cashew nuts and almonds, add it to the kheer, mix it well and cook for a min.
  • Add the Palm dates sugar / panangarkandu to the kheer, mix it well, cook for a min or until the sugar is dissolved.
  • Sprinkle the saffron strands, remove it from fire.

Serve hot or chillied. You serve it along with poori for breakfast or serve it as dessert in meals.