Chicken Gravy for Biryani

 

Biryani taste even more delicious with a side gravy which brings its own unique taste. Every restaurant serves biryani with dahi raita and this side gravy dish in a small bowl. The quantity is so small that we end up using it as a chutney/spread with biryani. The home made gravy is an easy and close to restaurant flavor recipe.

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Ingredients:

  • Chicken – 500gms, cut and washed
  • Big onions – 2, finely chopped
  • Big Tomatoes – 2, finely chopped
  • Coriander Leaves – 1 tsp, finely chopped
  • Ginger and garlic paste – 2 tsp
  • Ginger -1 tsp, long chopped
  • Green chili – 3 nos, finely chopped
  • Whole black pepper – 1 tsp
  • Cumin seeds – 2 tsp
  • Fennel seeds / Saunf – 2 tsp
  • Cinnamon stick – 1 piece
  • Cloves – 4 nos
  • Cardamom – 2 nos
  • Red Chili powder – 1 tsp
  • Coriander Cumin Powder – 1 tsp
  • Turmeric powder – 1 tsp
  • Salt – to taste

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Method:

  1. Heat oil in a cooking pot. Add Black pepper, cumin seeds, fennel seeds, cinnamon, cloves and cardamom. Saute for a few seconds.
  2. Add onions and saute till transparent. Add ginger garlic paste and saute till onions turn golden.
  3. Add tomato, green chilies and ginger. Saute for 4-5 minutes. Add salt, red chili powder, turmeric and coriander cumin powder. Mix them all well.
  4. Add chicken and cook on slow gas for 10-15 minutes or till the oil separates.
  5. Garnish the gravy with coriander leaves.

Serve it with Biryani, pulao, parantha, dosa or just with chapatti. Works in lot of ways!

Click the respective link to check out our recipes for Biryani, Vegetable Pulao and Aalo Parantha. And remember to  follow us at Facebook, Twitter and Pinterest.

Cheers!

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Dahi Bhalla

Curd  has several health benefits during summers. Many recipes will be made time and again in summers such as Kadhi Pakora, raitas and dahi bhallas. Dahi Bhalla is another typical recipe from Punjabi cuisine. My husband is fond of this platter like anything.  Dahi bhalla platter represents lentil dumping along with papdis and boiled potato pieces dipped in creamy yogurt with the flavor of spicy green Coriander and sweet tamarind chutneys.

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Dahi Bhalla can be served as side dish with Punjabi main course or can also be served as starter dish. Yesterday on hubby’s demand dahi bhalla was served J

I have used white urad dal without skin, you can use the urad dal with skin. However in the later case after soaking the dal overnight, you have to remove the skin before you could use it for fritters or dumpings or bhallas.

Here we go,

 Ingredients For Bhalla:

  • White Urad dal – 1
  • Green Chilli – 1 medium (finely chopped)
  • Cumin seeds – 1 tsp
  • Dry fruits – 8-10 cashews and raisins each
  • Salt – To taste

 

Method:

  1. Wash the urad dal twice in the flowing water. Soak the dal overnight.
  2. In the morning remove excess water (if any) and then grind the dal to a smooth batter. Add salt while grinding and if required add little water in between.
  3. Add finely chopped green chilli and cumin seeds.
  4. Now mix the batter with little force for couple of minutes, so that batter becomes light and fluffy. Add dryfruits. Again mix them.
  5. You can check if the batter is by dropping a spoonful of batter in water, if it floats its ready.
  6. Heat oil in a heavy bottom wok. When oil is medium hot, take a spoonful of urad dal batter and pour in the oil. Deep fry till golden brown and crisp.
  7. Take lukewarm water with little salt in a big bowl. Put the hot bhallas in the water and keep it aside for half hour.
  8. Post half hour, take bhalla one by one and press between your palms to drain the excess water. Do not over press the bhallas, otherwise it will break into pieces.

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Ingredients For Bhalla Platter:

  • Potato – ½ medium (boiled and cut into cubes)
  • Yogurt – 1 cup (beaten smooth)
  • Green Coriander Chutney – to taste
  • Red tamarind chutney – to taste
  • Bhallas – 3 nos
  • Cumin powder (Roasted jeera powder) – a pinch
  • Red chilli powder – a pinch
  • Chaat Masala – a pinch
  • Chopped coriander – few chopped
  • Anar Dana (optional) – ½ tsp

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Method:

  • Arrange bhallas, boiled potato cubes in the serving tray / bowl. Spread beaten smooth curd on the bhallas.
  • Now put some green coriander chutney followed by red tamarind chutney.
  • Sprinkle black salt, chaat masala, red chilli powder and cumin powder.
  • Garnish with chopped coriander and Anar dana.

Dahi Bhalla Platter is ready!!

I am sure you will be eager have this yum yummy Dahi Bhalla platter, Enjoy!!!!! Do not forget to check out our easy Cholle Bhature recipe!!!!

Check out our most unique recipe Dhondas here!!!!

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Happy Cooking!! 🙂

Nancy

 

Raw Mango Chutney

Yesterday when I went to market for vegetable shopping, I could see kachhi Kerry on almost every vegetable counter. I was tempted and I bought some Kerry. Immediately after reaching home, I made raw mango akka kachhi Kerry chutney.

There are many recipes where main ingredient is raw mango. Aam ka panna, Kerry chunda, Kerry ki curry and chutney. This summer, I will definitely try catching up these recipes…J

You can serve this raw mango chutney with any kind of stuffed paratha such as Aaloo paratha / Matar paratha .

Raw Mango 1

Here we go,

 Ingredients:

  • Raw Mango – 1 small (peeled, cut into small pieces)
  • Onion – 1 small (Cut into pieces)
  • Coriander Leaves – 100gms
  • Pudina Leaves _ few (optional)
  • Green Chilli – 1 small
  • Salt – To taste

Raw Mango Ing

Method:

  1. Chop raw mango, onion and green chilli into small pieces.
  2. Wash coriander leaves in the water.
  3. Grind all the ingredients in a mixer grinder.
  4. Raw mango chutney is ready.

The color of chutney is because of the onion used. You can also used white onion or spring onion. then probably the color of the chutney will be more green.

Raw Mango 2

If you found this post useful, I would really love if you pin it on pinterest, share it on facebook or tweet it on twitter. All it takes is a simple click.

It will keep us motivated. Thank YOU!!!!!!

Do not forget to check our Coconut Lasoon Chutney and yummy Matar Kachori !!

Nancy

Cholle Bhature

Today I am here with a typical Punjabi recipe, “Cholle Bhature”. I have been eating cholle bhature since childhood. Needless to say that I learnt this dish from my mom.

Yesterday, there was a small get together at my mother’s place. Me, my husband, Nidhi, our bro, mom dad, everybody was there. And the menu was Cholle Bhature muahhh!!! Love you mom….

Cholle here refers to a spicy curry and bhature to fried flat bread. The below recipe would definitely taste different from one’s we eat in restaurants.

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Here we go with the recipe,

Ingredients For Cholle:

  • Cholle (white chickpeas) – 1 cup (soaked overnight and boiled)
  • Onion – 2 medium sized (finely chopped)
  • Tomato- 2 medium sided (blended into smooth paste)
  • Ginger Garlic Paste – 1 tsp
  • Green Chilli – 2 nos. (finely chopped)
  • Cumin Seeds – ½ tsp
  • Tej Patta – 1 large
  • Cloves – 3-4
  • Salt – to taste
  • Red Chilli Powder – 1 tsp
  • Turmeric Powder – ½ tsp
  • Cholle Masala – 1 tsp
  • Garam Masala – ½ tsp
  • Coriander Powder – 1 tsp
  • Coriander Leaves – few (finely chopped)

Method:

  1. Heat the oil in a pan on medium heat. Once hot, add cumin seeds, tej patta and cloves. Let them sizzle.
  2. Add ginger garlic paste and sauté for a minute.
  3. Add chopped onions and green chilli. Saute for another two minutes.
  4. Add blended tomatoes. Mix well and stir continuously till the raw smell goes away and oil starts leaving in the side of the paste.
  5. Add salt, red chilli powder, turmeric powder, garam masala, coriander powder and mix well.
  6. Add the boiled Cholle and stir continuously till it comes to a boil.
  7. Let it cook on low flame for another ten minutes. If you want to dilute the gravy add water.
  8. Check the seasoning and add more salt or spice powders if required.
  9. Garnish with chopped coriander leaves.

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Ingredients For Bhature:

  • Maida (All pupose flour) – 1 cup
  • Sooji – ½ cup
  • Baking Powder – ½ tsp
  • Oil – 2 tsp
  • Curd – ½ cup
  • Ajwain – 1 tsp
  • Salt – 1tsp
  • Water

 Method:

  1. If bhaturas are to be made in the morning, then start a night before. If you plan to make bhaturas in afternoon lunch, then start in the same morning.
  2. Take a big bowl, and mix all the ingredients and make a soft dough. Cover it with a muslin cloth.
  3. Allow it to ferment for few hours atleast 6 hrs.
  4. Again knead the dough for two minutes.
  5. Form it in to 10 balls and roll them into 5-6 inch discs.
  6. Heat oil in a heavy base wok.
  7. Deep fry the bhaturas in the same way as we fry pooris. Serve the hot bhaturas with cholle.

Cholle Bhature is ready. You can serve it with onion and pickle as we see in restaurants.

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My mom served it with green chutney and mix salad of onion, tomato, cabbage, cucumber and green chilli with some rock salt and chat masala sprinkled on it!!

Enjoy!!

Nancy

 

 

Coconut Lasoon Chutney

Hey All,

Chutney is as important in a meal as is the main meal. Today’s recipe is a very often-ly done chutney in our Maharashtrain house and is very simple to make. People who love garlic, this is the chutney for you. 🙂

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Here’s the recipe:

Ingredients:

  • Coconut                               1/2 grated
  • Big Lasoon                            5-6 pieces
  • Mint Leaves (Pudina)              3-4 medium sprigs
  • Lemon                                 1/2 no.
  • Green Chili                            4 no. cut into large pieces
  • Olive Oil                               1/2 tablespoon
  • Curry leaves                         1 small sprig, finely chopped
  • Black Mustard seeds (Rai)       1 teaspoon
  • Salt to taste

Method:

  1. Take grated coconut, garlic, mint leaves, green chili, salt and put them in a mixer. Squeeze the lemon in the mixer over the ingredients. Grind them together to form a paste. Set the paste aside in the serving bowl.
  2. Take a small pan and add olive oil. Heat the oil and add black mustard seeds and curry leaves. Let it splutter.
  3. Now pour it over the ready coconut garlic chutney as dressing.

Ready! Serve it with hot Idlis / Wadas / Dosas.

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Notes:

  • If the chutney after grinding is thick, then you can add little water to make it flow. But when you add water, do grind the content again for water to assimilate uniformly.
  • Also, if you add water to the chutney, you will need to finish it within 2 days. Else it can last for 4-5 days.

Hope you guys like it and Happy Cooking 🙂

Nidhi