Tag Archives: winter recipe

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

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.

Gingerbread Cake with VIDEO

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Gingerbread is one most familiar recipe during winters and a must for Christmas and New Year feast. When I got see most of my blogger buddies sharing Gingerbread Men cookies, thought of sharing something different from that and this resulted me for this Gingerbread Cake.

Gingerbread cake consumes almost 5 mins more than the regular cakes, but it tastes heavenly, smells winter with moist texture and beautiful color. Let me share the recipe here, why wait, give a try and feel the winter before it moves off.

CLICK HERE for more Christmas and New Year recipe and CLICK HERE for more baking recipes.

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Gingerbread Cake

Ingredients:

  • All-Purpose flour – 2 ½ cups
  • Brown sugar- 2 cups
  • Vegetable oil – 1 ¾ cups
  • Molasses / Palm Jaggery sryup – 3 tbsp
  • Baking powder – 1 ½ tsp
  • Cooking soda – ½ tsp
  • Cloves powder – ½ tsp
  • Cinnamon powder – 1 ½ tsp
  • Dry ginger powder – 1 ½ tsp
  • Eggs – 3 nos (room temperature)
  • Butter milk – 300 ml
  • Milk – 150 ml
  • Salt – ¼ tsp

Making of Gingerbread Cake –

Preparation:

  • In a wide mouth bowl, sieve all-purpose flour, baking powder, cooking soda, cinnamon powder, salt, cloves powder and dry ginger powder, all together and keep it aside.
  • In another bow, break the eggs, add brown sugar and beat it until the sugar dissolves.
  • Add molasses/palm jaggery syrup followed by vegetable oil, butter milk and milk by beating them at regular intervals of time.
  • Meanwhile pre-heat the microwave to 180 degree C and grease the baking tray.
  • Add the sieved flour little by little to the wet ingredients and fold them gently (make sure no lumps are formed).
  • Pour the batter to the baking tray and bake at 180 degree C for 10 mins or until the tooth pick inserted in the centre of the cake comes out clean.
  • Transfer it to plate, once it comes to room temperature.

Serve at room temperature.

For Icing:

Ingredients:

  • Cream cheese – 1 cup
  • Powdered sugar – ¾ cup

Preparation:

  • Bring the cream cheese to room temperature, transfer it to a bowl, add the powdered sugar and beat it well until the sugar dissolves.
  • Cut the cake into two equal halves, spread the cream cheese frosting over a piece of cake and cover it with the other piece.
  • Spread the cream cheese frosting all over the cake and refrigerate for 5 to 6 hrs.

Cut and serve chilled.

Paal Kari / Mutton Cooked in Coconut Milk

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Paal Kari is one of the most special dishes prepared in and around Tuticorin for Christmas. This goes out well with Coconut Milk rice, Toasted Bread, Hoppers /Appam. We induce Butter Beans to this curry, but I have induced Rajma / Red Kidney Beans. Let me share the recipe…

CLICK HERE for more Christmas recipe and CLICK HERE for more Lamb Recipes.

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Paal Kari / Lamb Cooked in Coconut Milk

Ingredients:

  • Mutton / Lamb – 250 gms
  • Butter beans / Overnight soaked Rajma – 20 gms
  • Onions – 200 gms
  • Potatoes – 150 gms
  • Green chillies – 3 nos
  • Cumin seeds – 1 tsp
  • Fennel  seeds – 1 tsp
  • Black peppercorns – ½ tsp
  • Cinnamon (1” inch stick) – 2 nos
  • Coconut milk – 2 cups
  • Cloves – 5 nos
  • Star Anise –  2 nos
  • Ginger (1 “inch stick) – 1 no
  • Garlic – 7 cloves
  • Salt to taste
  • Curry leaves – 2 sprigs
  • Sesame oil – 1 tbsp.

Making of Paal Kari / Lamb Cooked in coconut milk –

Preparation:

  • Clean the lamb/mutton pieces and keep it aside.
  • Finely chop half the quantity of onion and roughly chop the rest of the pieces.
  • Peel and roughly cube the potatoes to pieces.
  • Take the roughly chopped onions, ¾ tsp of cumin seeds, fennel seeds, ginger, garlic and black peppercorns all together and coarsely crush them.
  • Bring 2 to 3 cups of water to boil in a pressure-cooker, add the mutton/lamb pieces, and all the crushed ingredients, and pressure-cook for 4 to 5 whistles.
  • Heat oil in a kadai, add cinnamon, cloves, star anise, leftover cumin seeds and curry leaves, wait until they crackle.
  • Add the finely chopped onions, and cook until they turn transparent.
  • Add the cubed potatoes and cook for 5 mins.
  • Pour the pressure-cooked mutton along with the beans and the stock.
  • Add salt, followed by the coconut milk, cover and cook until the curry thickens and the oil starts floating on the top.

Serve hot with Coconut milk rice or Toast Bread.