CHICKEN HARIYALI

                                             CHICKEN HARIYALI

Today I am preparing  a north Indian yummylicious recipe for all Non veg people.Chicken boneless is also good  for this recipe but here I have used bone pieces.Chicken Hariyali is a Punjabi cuisine.It's a green gravy chicken dish prepared in an Indian style.It has a tempting aroma of mint & coriander leaf paste.Finally adding of fresh cream gives the dish its complete taste and flavor.Let us see how to prepare this Green colored Chicken gravy dish.

                               

                                                        INGREDIENTS

For marination

• Chicken                                  - 1/2 kg
• Coriander leaves                    - 1 cup paste(take 1tsp paste for marination  and keep the                                                                 balance for gravy)
• Mint leaves                           -  1/2 cup paste(take 1tsp paste for marination  and keep the                                                             balance for gravy)
• Onion Paste                          - 1/4 cup
• Ginger paste                         - 1tsp
• Garlic paste                          - 1 tsp
• Green chilies                        - 10 nos(take 1/2 tsp for marination and keep the balance for gravy                                                 purpose)
• Coriander powder             -   2 tsp
• Pepper powder                  -  1 tsp
• Garam masala                   -  1/4 tsp
• Lemon juice                      -  from half piece
• Salt to taste

For Gravy

• Onion                            -  2 nos pasted
• Ginger paste                  -  2 tsp
• Garlic                            -  2 tsp
• Coriander powder         -  2 tsp
• Pepper powder              -  1/2 tsp
• Garam masala               -  1/2 tsp
• Cinnamon                     -  3
• Cloves                          -  6
• Star anise                     -  1
• Curd                             - 1/2 cup
• Cashews                      -  1/4 cup
• Oil
• Fresh cream                - 3 tbsp

                                               METHOD

• Paste  mint leaves, coriander leaves , green chilies,separately.
• Make a fine paste of curd,cashews  and keep aside.       

                                     
                                     

• To marinate chicken add lemon juice and salt first.

                 

• Add 1tsp mint paste , 1 tsp coriander leaves, 1/2 tsp green chilly paste and coriander powder to it.

• Now add pepper powder and garam masala to it.

                                      

• Add garlic paste to it.

                                       

• Add ginger paste to it.

                                        

• Add onion paste to it.

                                       

• Mix everything with hands and keep aside for 30 mins.

                                      

• Heat a pan.

• Add cinnamon sticks to it.

• Then cloves to it.

• Then add star anise to it.

• Mix all the above masalas along with balance mint and coriander paste.

• Saute this masala in the oil.

• Then add chicken to it.

• Saute it for few minutes.

• Cover it with a lid and cook.

• When the gravy thickens add the curd and cashew paste.Mix well.

• Cook for 10 more mins .

• When the gravy thickens add fresh cream to it.

• The Punjabi Chicken Hariyali is ready to eat.

                        Serve it on a plate and garnish with fresh cream and tomato julienne!!

KOLLAM STYLE FISH CURRY WITH DRUMSTICK

        

Kerala is a place famous for delicious  Fish curries.The fish dishes are prepared in different styles in different places Fish curry with vegetables is a famous fish recipe in Kollam district of Kerala..Here I have used Promfet fish and drumstick as the vegetable. This is prepared in coconut milk and crushed red chilies which give the main taste to the recipe.Let us see the step by step preparation now.

                                      INGREDIENTS

• Promfet fish                      - 750 gms
• Onions chopped                - 3/4 cup
• Ginger crushed                 - 2 tbsp
• Garlic crushed                  - 1 tbsp
• Cambogia                         - 3 piece
• Turmeric powder             - 1/2 tsp
• Red chilly crushed           - 3 tbsp
• Salt to taste
• Coconut milk                  - 2 cups
• Drumstick                       - 2 cut into small pieces
• Curry leaves                   - 2 sprigs
• Oil                                  - 3 tbsp

                                  METHOD

• Take a kadai add some oil and saute chopped onions, crushed ginger, garlic together.

• While sauting add the cambogia too.

• Add turmeric powder to it.

• Add crushed red chilies too.

• Add salt and saute well.

• Add coconut milk to it.

• When the gravy starts boiling add fish pieces to it and mix well.

• Add drumstick pieces and cook it well for 20 mins in low flame.

When the gravy thickens switch off the flame,garnish with curry leaves and serve hot with rice!!!!!

CHICKEN KOFTA CURRY/CHICKEN MEAT BALL CURRY

                CHICKEN KOFTA CURRY/CHICKEN 
                            MEAT BALL  CURRY
                                                           
                                  

The dish Kofta is said to be a part of Central Asian,Southern Asian,Middle Eastern cuisines. In India Kofta will be more familiar to Northern and Central parts. Kofta can be prepared using Veg or Non Veg filling.It is usually served along with a spicy curry and is best with rice or any Indian breads.Chicken meat balls or Chicken kofta balls are made with minced meat by adding masalas to it.These balls are then fried on a nonstick pan by greasing oil and then cooked in tomato masala gravy.

                                      INGREDIENTS

• Minced chicken meat             -  200 gms
• Besan fried                             -  3 tbsp
• Ginger paste                           -  1 tsp
• Garlic paste                            -  1 tsp
• Green chilly paste                  -  1/2 tsp
• Red chilly powder                 -   1/2 tsp
• Mint paste                             -   1/4 tsp
• Garam masala powder          -   2 pinch
• Onion powder                       -   1 tsp
• Lemon juice                          -   1 tsp
• Salt to taste
• Oil or butter  to just spread on pan

For Gravy

• Tomato                                - 1 big
• Onion                                  - 1 big
• Ginger                                 - 1 
• Garlic cloves                      -  5 to 6 cloves
• Coriander powder              -  1 heaped tbsp
• Kashmiri chilly powder     -  1 heaped tbsp
• Water                                 -   as required
• Salt to taste
• oil                                      -  3 to 4 tbsp
•  Fresh cream                      -  3 tbsp
• coriander leaves

                                 METHOD

• Except besan(gram flour) and oil mix remaining ingredients well.

• Now fry the besan till light brown color.

• Now add the besan too and knead well like a chappathi dough.

• Prepare small balls out of this dough.

                                  

• Spread some oil on  a non stick pan.Place all balls one by one. Close it with a lid and every 3-4 mins turn the balls .Cook till 15-20 mins in low flame.

• Now the Chicken koftas are ready. Keep this aside.

• Grind ginger,garlic,tomato and onion to a fine paste.

                                     

• Heat a kadai and splutter some mustard seeds .

• Add coriander powder and Kashmiri chilly powder to it.

• Saute it well. Let the masala gets fried for 3mins in low flame.

                           

• Now add the grinded tomato paste to it.

• Saute it well.

• Let it leave from the sides of the pan.

• Then add water to it.Add salt too.

• When it starts boiling add the kofta balls to it.

• Let it cook for 15-20 mins in low flame or till it thickens

• Switch off the flame and add fresh cream to it.

     Serve Chicken Kofta Curry along with Naan, Chapathi, Rice      etc.....