Showing posts with label side dish for chapathi. Show all posts
Showing posts with label side dish for chapathi. Show all posts

Spicy Chicken - Coconut Fry | Kerala Chicken pepper fry

side dish for chapathi - Hi Mom How To Make Cake, On this share side dish for chapathi, I have provide any thing about cake

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side dish for chapathi


Spicy Chicken-Coconut Fry


Kerala style , spicy chicken fry with coconut and red chilies.
Cooking Time: 50 minutes
Prep Time: 10 minutes
Serves: 3 to 4

Ingredients:
  1. Chicken,cut into small pieces - 450 to 500 gms
  2. Fennel seeds - 1 tsp
  3. Coconut ,sliced - 1/4 cup
  4. Curry leaves - 1 handful
  5. Dry red chilies,cut into two and seeds removed - 10 to 12
  6. Shallots,sliced - 1/4 cup
  7. Onion,finely chopped - 1/2 cup
  8. Ginger-garlic paste - 1 tbsp
  9. Black pepper powder - 3/4 to 1 tsp( according to taste)
  10. Coriander powder - 1 tsp
  11. Turmeric powder - 1/2 tsp
  12. Black pepper powder,freshly crushed - 1 pinch( optional)
  13. Garam masala powder - 1 pinch(optional)
  14. Coriander leaves,chopped - 1 tbsp
  15. Salt - to taste
  16. Coconut oil- 2 to 3 tbsp or as required
Instructions:

  • Heat oil in a heavy bottomed pan( preferably a cast iron pan or wok /cheenachatti).Add fennel seeds and saute for few seconds until it turns golden.Next add coconut, curry leaves, and dry red chilies.Saute until coconut turns light -golden brown.
  • Now add shallots and onion.Saute for few minutes or until it turns translucent.
  • Add ginger garlic paste and saute until onion turns golden brown.
  • Reduce the flame to low, add black pepper powder, coriander powder and turmeric powder.Mix well until combined.
  • Now add chicken and salt to taste.Mix well and saute for about 2 to 3 minutes.
  • Cover and cook over medium  flame( do not add water), until chicken turns tender.Stir well once or twice in between to avoid burning.Once the chicken is tender uncover and cook for 5 to 10  minutes or until it turns golden brown.Finally add 1 pinch black pepper powder,garam masala (if using)and mix well.Garnish with coriander leaves.Serve with rice or chapathi.
  • NOTES
    • Adjust the quantity of  black pepper powder according to your taste.





                        Spicy Chicken-Coconut Fry


                        Kerala style , spicy chicken fry with coconut and red chilies.
                        Cooking Time: 50 minutes
                        Prep Time: 10 minutes
                        Serves: 3 to 4

                        Ingredients:
                        1. Chicken,cut into small pieces - 450 to 500 gms
                        2. Fennel seeds - 1 tsp
                        3. Coconut ,sliced - 1/4 cup
                        4. Curry leaves - 1 handful
                        5. Dry red chilies,cut into two and seeds removed - 10 to 12
                        6. Shallots,sliced - 1/4 cup
                        7. Onion,finely chopped - 1/2 cup
                        8. Ginger-garlic paste - 1 tbsp
                        9. Black pepper powder - 3/4 to 1 tsp( according to taste)
                        10. Coriander powder - 1 tsp
                        11. Turmeric powder - 1/2 tsp
                        12. Black pepper powder,freshly crushed - 1 pinch( optional)
                        13. Garam masala powder - 1 pinch(optional)
                        14. Coriander leaves,chopped - 1 tbsp
                        15. Salt - to taste
                        16. Coconut oil- 2 to 3 tbsp or as required
                        Instructions:

                      • Heat oil in a heavy bottomed pan( preferably a cast iron pan or wok /cheenachatti).Add fennel seeds and saute for few seconds until it turns golden.Next add coconut, curry leaves, and dry red chilies.Saute until coconut turns light -golden brown.
                      • Now add shallots and onion.Saute for few minutes or until it turns translucent.
                      • Add ginger garlic paste and saute until onion turns golden brown.
                      • Reduce the flame to low, add black pepper powder, coriander powder and turmeric powder.Mix well until combined.
                      • Now add chicken and salt to taste.Mix well and saute for about 2 to 3 minutes.
                      • Cover and cook over medium  flame( do not add water), until chicken turns tender.Stir well once or twice in between to avoid burning.Once the chicken is tender uncover and cook for 5 to 10  minutes or until it turns golden brown.Finally add 1 pinch black pepper powder,garam masala (if using)and mix well.Garnish with coriander leaves.Serve with rice or chapathi.
                      • NOTES
                        • Adjust the quantity of  black pepper powder according to your taste.





                                            Spicy Chicken-Coconut Fry


                                            Kerala style , spicy chicken fry with coconut and red chilies.
                                            Cooking Time: 50 minutes
                                            Prep Time: 10 minutes
                                            Serves: 3 to 4

                                            Ingredients:
                                            1. Chicken,cut into small pieces - 450 to 500 gms
                                            2. Fennel seeds - 1 tsp
                                            3. Coconut ,sliced - 1/4 cup
                                            4. Curry leaves - 1 handful
                                            5. Dry red chilies,cut into two and seeds removed - 10 to 12
                                            6. Shallots,sliced - 1/4 cup
                                            7. Onion,finely chopped - 1/2 cup
                                            8. Ginger-garlic paste - 1 tbsp
                                            9. Black pepper powder - 3/4 to 1 tsp( according to taste)
                                            10. Coriander powder - 1 tsp
                                            11. Turmeric powder - 1/2 tsp
                                            12. Black pepper powder,freshly crushed - 1 pinch( optional)
                                            13. Garam masala powder - 1 pinch(optional)
                                            14. Coriander leaves,chopped - 1 tbsp
                                            15. Salt - to taste
                                            16. Coconut oil- 2 to 3 tbsp or as required
                                            Instructions:

                                          • Heat oil in a heavy bottomed pan( preferably a cast iron pan or wok /cheenachatti).Add fennel seeds and saute for few seconds until it turns golden.Next add coconut, curry leaves, and dry red chilies.Saute until coconut turns light -golden brown.
                                          • Now add shallots and onion.Saute for few minutes or until it turns translucent.
                                          • Add ginger garlic paste and saute until onion turns golden brown.
                                          • Reduce the flame to low, add black pepper powder, coriander powder and turmeric powder.Mix well until combined.
                                          • Now add chicken and salt to taste.Mix well and saute for about 2 to 3 minutes.
                                          • Cover and cook over medium  flame( do not add water), until chicken turns tender.Stir well once or twice in between to avoid burning.Once the chicken is tender uncover and cook for 5 to 10  minutes or until it turns golden brown.Finally add 1 pinch black pepper powder,garam masala (if using)and mix well.Garnish with coriander leaves.Serve with rice or chapathi.
                                          • NOTES
                                            • Adjust the quantity of  black pepper powder according to your taste.




                                                                Nadan Chicken Curry / Kerala Chicken Curry

                                                                side dish for chapathi - Hi Mom How To Make Cake, On this share side dish for chapathi, I have provide any thing about cake

                                                                you must see


                                                                side dish for chapathi


                                                                Nadan Chicken Curry



                                                                Kerala style spicy Chicken curry.
                                                                Cooking Time: 50 to 60 minutes
                                                                Prep Time: 30 minutes
                                                                Serves: 4 to 5
                                                                Ingredients:
                                                                1. Chicken,medium pieces- 600 to 700 gms
                                                                2. Ginger,finely chopped - 1.5 tsp
                                                                3. Garlic ,finely chopped - 1.5 tsp
                                                                4. Green chilies,cut vertically - 1 or 2( according to taste)
                                                                5. Curry leaves - 2 sprigs
                                                                6. Shallots,sliced - 1/2 cup
                                                                7. Onion ,sliced - 2 cups ( 2 large)
                                                                8. Coconut,sliced - 1/4 to 1/3 cup
                                                                9. Turmeric powder - 1/2 tsp
                                                                10. Coriander powder - 1 tbsp
                                                                11. Kashmiri chili powder- 1.5 tbsp(see notes)
                                                                12. Garam masala powder - 1.5 tsp
                                                                13. Tomato ,chopped - 1/2 cup( 1 medium)
                                                                14. Water - as required
                                                                15. Curry leaves - 1 sprig
                                                                16. Salt - to taste
                                                                17. Coconut oil - as required
                                                                For Marination:
                                                                1. Kashmiri chili powder- 1/2 tsp
                                                                2. Black pepper powder - 1/2 tsp
                                                                3. Turmeric powder - 1/4 tsp
                                                                4. Ginger -garlic paste - 3/4 tsp
                                                                5. Salt - to taste
                                                                6. Water -2 to 3 tsp
                                                                Instructions:
                                                              • In a bowl add the chicken along with the all the  ingredients listed under ' for marination'.Keep aside for about 20 to 30 minutes.Heat oil a manchatti/clay pot.Add garlic,ginger, green chilies ,curry leaves and  shallots
                                                              • Saute until shallots turn soft.Next add onion and mix well.
                                                              • Add coconut slices and saute until onion turns soft and golden brown.( for about 20 to 25 minutes over medium low flame.Add 2 to 3 tbsp of water in between so as  to avoid burning)
                                                              • Now reduce the flame to low, add turmeric powder, coriander powder, Kashmiri chili powder and garam masala powder.Mix well until combined.
                                                              • Add tomato and mix well until combined.Cook over medium flame until tomato turns mushy.
                                                              • Next add the marinated chicken.Add more salt if required.Mix well.
                                                              • Add sufficient quantity of water.Stir gently,cover and cook until chicken is tender.(Make sure you stir well in between to avoid burning)
                                                              • Uncover and cook until the gravy turns slightly thick.Switch off the stove and add more curry leaves and drizzle 1 tsp coconut oil on top.Serve with rice / appam /chapathi.
                                                              • NOTES
                                                                • For best results , use homemade garam masala , you can find the recipe here.
                                                                • I used 2 tbsp Kashmiri chili powder as we wanted it really spicy.Adjust the amount of Kashmiri chili powder according to your taste.


                                                                            Nadan Chicken Curry



                                                                            Kerala style spicy Chicken curry.
                                                                            Cooking Time: 50 to 60 minutes
                                                                            Prep Time: 30 minutes
                                                                            Serves: 4 to 5
                                                                            Ingredients:
                                                                            1. Chicken,medium pieces- 600 to 700 gms
                                                                            2. Ginger,finely chopped - 1.5 tsp
                                                                            3. Garlic ,finely chopped - 1.5 tsp
                                                                            4. Green chilies,cut vertically - 1 or 2( according to taste)
                                                                            5. Curry leaves - 2 sprigs
                                                                            6. Shallots,sliced - 1/2 cup
                                                                            7. Onion ,sliced - 2 cups ( 2 large)
                                                                            8. Coconut,sliced - 1/4 to 1/3 cup
                                                                            9. Turmeric powder - 1/2 tsp
                                                                            10. Coriander powder - 1 tbsp
                                                                            11. Kashmiri chili powder- 1.5 tbsp(see notes)
                                                                            12. Garam masala powder - 1.5 tsp
                                                                            13. Tomato ,chopped - 1/2 cup( 1 medium)
                                                                            14. Water - as required
                                                                            15. Curry leaves - 1 sprig
                                                                            16. Salt - to taste
                                                                            17. Coconut oil - as required
                                                                            For Marination:
                                                                            1. Kashmiri chili powder- 1/2 tsp
                                                                            2. Black pepper powder - 1/2 tsp
                                                                            3. Turmeric powder - 1/4 tsp
                                                                            4. Ginger -garlic paste - 3/4 tsp
                                                                            5. Salt - to taste
                                                                            6. Water -2 to 3 tsp
                                                                            Instructions:
                                                                          • In a bowl add the chicken along with the all the  ingredients listed under ' for marination'.Keep aside for about 20 to 30 minutes.Heat oil a manchatti/clay pot.Add garlic,ginger, green chilies ,curry leaves and  shallots
                                                                          • Saute until shallots turn soft.Next add onion and mix well.
                                                                          • Add coconut slices and saute until onion turns soft and golden brown.( for about 20 to 25 minutes over medium low flame.Add 2 to 3 tbsp of water in between so as  to avoid burning)
                                                                          • Now reduce the flame to low, add turmeric powder, coriander powder, Kashmiri chili powder and garam masala powder.Mix well until combined.
                                                                          • Add tomato and mix well until combined.Cook over medium flame until tomato turns mushy.
                                                                          • Next add the marinated chicken.Add more salt if required.Mix well.
                                                                          • Add sufficient quantity of water.Stir gently,cover and cook until chicken is tender.(Make sure you stir well in between to avoid burning)
                                                                          • Uncover and cook until the gravy turns slightly thick.Switch off the stove and add more curry leaves and drizzle 1 tsp coconut oil on top.Serve with rice / appam /chapathi.
                                                                          • NOTES
                                                                            • For best results , use homemade garam masala , you can find the recipe here.
                                                                            • I used 2 tbsp Kashmiri chili powder as we wanted it really spicy.Adjust the amount of Kashmiri chili powder according to your taste.


                                                                                        Nadan Chicken Curry



                                                                                        Kerala style spicy Chicken curry.
                                                                                        Cooking Time: 50 to 60 minutes
                                                                                        Prep Time: 30 minutes
                                                                                        Serves: 4 to 5
                                                                                        Ingredients:
                                                                                        1. Chicken,medium pieces- 600 to 700 gms
                                                                                        2. Ginger,finely chopped - 1.5 tsp
                                                                                        3. Garlic ,finely chopped - 1.5 tsp
                                                                                        4. Green chilies,cut vertically - 1 or 2( according to taste)
                                                                                        5. Curry leaves - 2 sprigs
                                                                                        6. Shallots,sliced - 1/2 cup
                                                                                        7. Onion ,sliced - 2 cups ( 2 large)
                                                                                        8. Coconut,sliced - 1/4 to 1/3 cup
                                                                                        9. Turmeric powder - 1/2 tsp
                                                                                        10. Coriander powder - 1 tbsp
                                                                                        11. Kashmiri chili powder- 1.5 tbsp(see notes)
                                                                                        12. Garam masala powder - 1.5 tsp
                                                                                        13. Tomato ,chopped - 1/2 cup( 1 medium)
                                                                                        14. Water - as required
                                                                                        15. Curry leaves - 1 sprig
                                                                                        16. Salt - to taste
                                                                                        17. Coconut oil - as required
                                                                                        For Marination:
                                                                                        1. Kashmiri chili powder- 1/2 tsp
                                                                                        2. Black pepper powder - 1/2 tsp
                                                                                        3. Turmeric powder - 1/4 tsp
                                                                                        4. Ginger -garlic paste - 3/4 tsp
                                                                                        5. Salt - to taste
                                                                                        6. Water -2 to 3 tsp
                                                                                        Instructions:
                                                                                      • In a bowl add the chicken along with the all the  ingredients listed under ' for marination'.Keep aside for about 20 to 30 minutes.Heat oil a manchatti/clay pot.Add garlic,ginger, green chilies ,curry leaves and  shallots
                                                                                      • Saute until shallots turn soft.Next add onion and mix well.
                                                                                      • Add coconut slices and saute until onion turns soft and golden brown.( for about 20 to 25 minutes over medium low flame.Add 2 to 3 tbsp of water in between so as  to avoid burning)
                                                                                      • Now reduce the flame to low, add turmeric powder, coriander powder, Kashmiri chili powder and garam masala powder.Mix well until combined.
                                                                                      • Add tomato and mix well until combined.Cook over medium flame until tomato turns mushy.
                                                                                      • Next add the marinated chicken.Add more salt if required.Mix well.
                                                                                      • Add sufficient quantity of water.Stir gently,cover and cook until chicken is tender.(Make sure you stir well in between to avoid burning)
                                                                                      • Uncover and cook until the gravy turns slightly thick.Switch off the stove and add more curry leaves and drizzle 1 tsp coconut oil on top.Serve with rice / appam /chapathi.
                                                                                      • NOTES
                                                                                        • For best results , use homemade garam masala , you can find the recipe here.
                                                                                        • I used 2 tbsp Kashmiri chili powder as we wanted it really spicy.Adjust the amount of Kashmiri chili powder according to your taste.

                                                                                                    Mutton Ularthiyathu

                                                                                                    side dish for chapathi - Hi Mom How To Make Cake, On this share side dish for chapathi, I have provide any thing about cake

                                                                                                    you must see


                                                                                                    side dish for chapathi


                                                                                                    Mutton Ularthiyathu



                                                                                                    Kerala style, spicy mutton roast with coconut.
                                                                                                    Cooking Time: 60 minutes
                                                                                                    Prep Time: 15 minutes
                                                                                                    Serves: 2 to 3
                                                                                                    Ingredients:
                                                                                                    1. Mutton,cut into medium pieces- 400 to 500 gms
                                                                                                    2. Ginger,juliened - 1 and 1/2"piece
                                                                                                    3. Garlic,sliced - 3 large cloves
                                                                                                    4. Coconut,sliced - 1/2 cup
                                                                                                    5. Shallots,sliced- 1/2 cup
                                                                                                    6. Curry leaves- 1 or 2 sprigs
                                                                                                    7. Green chilies,sliced - 1 or 2( according to taste)
                                                                                                    8. Garam masala powder - 1/8 to 1/4 tsp
                                                                                                    9. Black pepper powder,freshly ground - 1/4 tsp( optional)
                                                                                                    10. Coconut Oil - as required
                                                                                                    11. Salt - to atse
                                                                                                    To roast and grind:
                                                                                                    1. Black peppercorns- 1 tsp
                                                                                                    2. Fennel seeds - 1 tsp
                                                                                                    For Marination:
                                                                                                    1. Ginger-garlic paste- 1 tsp
                                                                                                    2. Kashmiri chili powder - 1.5 tsp to 2 tsp( according to taste)
                                                                                                    3. Turmeric powder - 1/4 tsp
                                                                                                    4. Corinader powder - 1.5 tsp
                                                                                                    5. Garam masala powder - 1/2 tsp
                                                                                                    6. Green chilies ,sliced - 2
                                                                                                    7. Shallots,sliced - 1/2 cup
                                                                                                    8. Curry leaves - 2 to 3 sprigs
                                                                                                    9. Vinegar - 2 tsp
                                                                                                    10. Water - 1/4 cup
                                                                                                    11. Salt- to taste
                                                                                                    Instructions:


                                                                                                  • Dry roast the ingredients listed under " to roast and grind" ( black peppercorns and fennel seeds) for about 30 seconds ,stirring continuously.
                                                                                                  • Grind this to a coarse powder with mortar and pestle.
                                                                                                  • In a pressure cooker ,add the mutton along with all the ingredients listed under " for marination".Add the prepared black pepper - fennel powder.Mix well until combined.Keep aside for about 10 to 15 minutes.
                                                                                                  • Cook the marinated mutton until it is tender.( Alternatively use a  heavy bottomed pan and cook covered for about 40 to 50 minutes.)
                                                                                                  • Next,heat oil in a heavy bottomed pan and add mustard seeds ,let it splutter.Next add the ginger and garlic ,saute for about 30 seconds.
                                                                                                  • Next add the sliced coconut,shallots,curry leaves and green chilies.Saute until shallots turn golden.
                                                                                                  • Now add the cooked mutton and mix well.Add more salt if required.
                                                                                                  • Add garam masala and cook over medium-low flame stirring well in between until it turns dark brown in color.( Make sure you scrape the bottom of the pan to help loosen the browned bits.)
                                                                                                  • Add freshly ground black pepper( if using), mix well .Serve with rice , pulav ,pathiri or chapathi .
                                                                                                  • NOTES
                                                                                                    • Adjust the amount of black pepper and green chilies according to your taste.



                                                                                                                  Mutton Ularthiyathu



                                                                                                                  Kerala style, spicy mutton roast with coconut.
                                                                                                                  Cooking Time: 60 minutes
                                                                                                                  Prep Time: 15 minutes
                                                                                                                  Serves: 2 to 3
                                                                                                                  Ingredients:
                                                                                                                  1. Mutton,cut into medium pieces- 400 to 500 gms
                                                                                                                  2. Ginger,juliened - 1 and 1/2"piece
                                                                                                                  3. Garlic,sliced - 3 large cloves
                                                                                                                  4. Coconut,sliced - 1/2 cup
                                                                                                                  5. Shallots,sliced- 1/2 cup
                                                                                                                  6. Curry leaves- 1 or 2 sprigs
                                                                                                                  7. Green chilies,sliced - 1 or 2( according to taste)
                                                                                                                  8. Garam masala powder - 1/8 to 1/4 tsp
                                                                                                                  9. Black pepper powder,freshly ground - 1/4 tsp( optional)
                                                                                                                  10. Coconut Oil - as required
                                                                                                                  11. Salt - to atse
                                                                                                                  To roast and grind:
                                                                                                                  1. Black peppercorns- 1 tsp
                                                                                                                  2. Fennel seeds - 1 tsp
                                                                                                                  For Marination:
                                                                                                                  1. Ginger-garlic paste- 1 tsp
                                                                                                                  2. Kashmiri chili powder - 1.5 tsp to 2 tsp( according to taste)
                                                                                                                  3. Turmeric powder - 1/4 tsp
                                                                                                                  4. Corinader powder - 1.5 tsp
                                                                                                                  5. Garam masala powder - 1/2 tsp
                                                                                                                  6. Green chilies ,sliced - 2
                                                                                                                  7. Shallots,sliced - 1/2 cup
                                                                                                                  8. Curry leaves - 2 to 3 sprigs
                                                                                                                  9. Vinegar - 2 tsp
                                                                                                                  10. Water - 1/4 cup
                                                                                                                  11. Salt- to taste
                                                                                                                  Instructions:


                                                                                                                • Dry roast the ingredients listed under " to roast and grind" ( black peppercorns and fennel seeds) for about 30 seconds ,stirring continuously.
                                                                                                                • Grind this to a coarse powder with mortar and pestle.
                                                                                                                • In a pressure cooker ,add the mutton along with all the ingredients listed under " for marination".Add the prepared black pepper - fennel powder.Mix well until combined.Keep aside for about 10 to 15 minutes.
                                                                                                                • Cook the marinated mutton until it is tender.( Alternatively use a  heavy bottomed pan and cook covered for about 40 to 50 minutes.)
                                                                                                                • Next,heat oil in a heavy bottomed pan and add mustard seeds ,let it splutter.Next add the ginger and garlic ,saute for about 30 seconds.
                                                                                                                • Next add the sliced coconut,shallots,curry leaves and green chilies.Saute until shallots turn golden.
                                                                                                                • Now add the cooked mutton and mix well.Add more salt if required.
                                                                                                                • Add garam masala and cook over medium-low flame stirring well in between until it turns dark brown in color.( Make sure you scrape the bottom of the pan to help loosen the browned bits.)
                                                                                                                • Add freshly ground black pepper( if using), mix well .Serve with rice , pulav ,pathiri or chapathi .
                                                                                                                • NOTES
                                                                                                                  • Adjust the amount of black pepper and green chilies according to your taste.



                                                                                                                                Mutton Ularthiyathu



                                                                                                                                Kerala style, spicy mutton roast with coconut.
                                                                                                                                Cooking Time: 60 minutes
                                                                                                                                Prep Time: 15 minutes
                                                                                                                                Serves: 2 to 3
                                                                                                                                Ingredients:
                                                                                                                                1. Mutton,cut into medium pieces- 400 to 500 gms
                                                                                                                                2. Ginger,juliened - 1 and 1/2"piece
                                                                                                                                3. Garlic,sliced - 3 large cloves
                                                                                                                                4. Coconut,sliced - 1/2 cup
                                                                                                                                5. Shallots,sliced- 1/2 cup
                                                                                                                                6. Curry leaves- 1 or 2 sprigs
                                                                                                                                7. Green chilies,sliced - 1 or 2( according to taste)
                                                                                                                                8. Garam masala powder - 1/8 to 1/4 tsp
                                                                                                                                9. Black pepper powder,freshly ground - 1/4 tsp( optional)
                                                                                                                                10. Coconut Oil - as required
                                                                                                                                11. Salt - to atse
                                                                                                                                To roast and grind:
                                                                                                                                1. Black peppercorns- 1 tsp
                                                                                                                                2. Fennel seeds - 1 tsp
                                                                                                                                For Marination:
                                                                                                                                1. Ginger-garlic paste- 1 tsp
                                                                                                                                2. Kashmiri chili powder - 1.5 tsp to 2 tsp( according to taste)
                                                                                                                                3. Turmeric powder - 1/4 tsp
                                                                                                                                4. Corinader powder - 1.5 tsp
                                                                                                                                5. Garam masala powder - 1/2 tsp
                                                                                                                                6. Green chilies ,sliced - 2
                                                                                                                                7. Shallots,sliced - 1/2 cup
                                                                                                                                8. Curry leaves - 2 to 3 sprigs
                                                                                                                                9. Vinegar - 2 tsp
                                                                                                                                10. Water - 1/4 cup
                                                                                                                                11. Salt- to taste
                                                                                                                                Instructions:


                                                                                                                              • Dry roast the ingredients listed under " to roast and grind" ( black peppercorns and fennel seeds) for about 30 seconds ,stirring continuously.
                                                                                                                              • Grind this to a coarse powder with mortar and pestle.
                                                                                                                              • In a pressure cooker ,add the mutton along with all the ingredients listed under " for marination".Add the prepared black pepper - fennel powder.Mix well until combined.Keep aside for about 10 to 15 minutes.
                                                                                                                              • Cook the marinated mutton until it is tender.( Alternatively use a  heavy bottomed pan and cook covered for about 40 to 50 minutes.)
                                                                                                                              • Next,heat oil in a heavy bottomed pan and add mustard seeds ,let it splutter.Next add the ginger and garlic ,saute for about 30 seconds.
                                                                                                                              • Next add the sliced coconut,shallots,curry leaves and green chilies.Saute until shallots turn golden.
                                                                                                                              • Now add the cooked mutton and mix well.Add more salt if required.
                                                                                                                              • Add garam masala and cook over medium-low flame stirring well in between until it turns dark brown in color.( Make sure you scrape the bottom of the pan to help loosen the browned bits.)
                                                                                                                              • Add freshly ground black pepper( if using), mix well .Serve with rice , pulav ,pathiri or chapathi .
                                                                                                                              • NOTES
                                                                                                                                • Adjust the amount of black pepper and green chilies according to your taste.


                                                                                                                                              Vegetable Jalfrezi

                                                                                                                                              side dish for chapathi - Hi Mom How To Make Cake, On this share side dish for chapathi, I have provide any thing about cake

                                                                                                                                              you must see


                                                                                                                                              side dish for chapathi

                                                                                                                                              Vegetable Jalfrezi





                                                                                                                                              Quick and easy vegetable stir fry.
                                                                                                                                              Prep Time: 10 minutes
                                                                                                                                              Cooking Time: 20 minutes
                                                                                                                                              Serves: 2
                                                                                                                                              Ingredients:
                                                                                                                                              1. Cumin seeds - 1/2 tsp
                                                                                                                                              2. Onion,sliced- 1/2 cup
                                                                                                                                              3. Green chili,sliced - 1
                                                                                                                                              4. Ginger,garlic paste- 1 tsp
                                                                                                                                              5. Kashmiri chili powder - 1 tsp
                                                                                                                                              6. Coriander powder - 1 tsp
                                                                                                                                              7. Turmeric powder - 1/4 tsp
                                                                                                                                              8. Water - 2 tbsp + 1/4 cup( or as required)
                                                                                                                                              9. Tomato,pureed - 1/4 cup( 1 small)
                                                                                                                                              10. Vegetables cut into long strips(capsicum,green beans,carrots,cauliflower,baby corn etc)- 2 to 2.5 cups
                                                                                                                                              11. Garam masala - 1/2 tsp
                                                                                                                                              12. Kasuri methi - 2 generous pinches
                                                                                                                                              13. Sliced tomato,seeds removed - 1 small
                                                                                                                                              14. Coriander leaves,chopped - 1 tbsp
                                                                                                                                              15. Salt - to taste
                                                                                                                                              16. Oil - 2 to 3 tbsp
                                                                                                                                              Instructions:

                                                                                                                                            • Heat oil in a pan add cumin seeds and saute for few seconds.Add onion and saute for about  a minute.
                                                                                                                                            • Add green chili and ginger-garlic paste.Saute until onion turns golden brown.Reduce flame to low and add Kashmiri chili powder,coriander powder , turmeric powder and 2 tbsp water.Mix well until combined.
                                                                                                                                            • Cook until raw smell leaves.Next add the tomato puree.
                                                                                                                                            • Cook until oil starts to separate. Next add the sliced vegetables and mix well.
                                                                                                                                            • Pour about 1/4 cup water ( or more as required) and salt to taste.
                                                                                                                                            • Cover and cook until the vegetables are just tender and gravy coats the vegetables.Next add garam masala and kasuri methi.
                                                                                                                                            • Add sliced tomato and cook for about a minute.Finally add chopped coriander leaves and switch off the stove.Serve warm with chapathi or rice.
                                                                                                                                            • NOTES


                                                                                                                                              • Adjust the quantity of green chilies and chili powder according to your taste.

                                                                                                                                                      Vegetable Jalfrezi





                                                                                                                                                      Quick and easy vegetable stir fry.
                                                                                                                                                      Prep Time: 10 minutes
                                                                                                                                                      Cooking Time: 20 minutes
                                                                                                                                                      Serves: 2
                                                                                                                                                      Ingredients:
                                                                                                                                                      1. Cumin seeds - 1/2 tsp
                                                                                                                                                      2. Onion,sliced- 1/2 cup
                                                                                                                                                      3. Green chili,sliced - 1
                                                                                                                                                      4. Ginger,garlic paste- 1 tsp
                                                                                                                                                      5. Kashmiri chili powder - 1 tsp
                                                                                                                                                      6. Coriander powder - 1 tsp
                                                                                                                                                      7. Turmeric powder - 1/4 tsp
                                                                                                                                                      8. Water - 2 tbsp + 1/4 cup( or as required)
                                                                                                                                                      9. Tomato,pureed - 1/4 cup( 1 small)
                                                                                                                                                      10. Vegetables cut into long strips(capsicum,green beans,carrots,cauliflower,baby corn etc)- 2 to 2.5 cups
                                                                                                                                                      11. Garam masala - 1/2 tsp
                                                                                                                                                      12. Kasuri methi - 2 generous pinches
                                                                                                                                                      13. Sliced tomato,seeds removed - 1 small
                                                                                                                                                      14. Coriander leaves,chopped - 1 tbsp
                                                                                                                                                      15. Salt - to taste
                                                                                                                                                      16. Oil - 2 to 3 tbsp
                                                                                                                                                      Instructions:

                                                                                                                                                    • Heat oil in a pan add cumin seeds and saute for few seconds.Add onion and saute for about  a minute.
                                                                                                                                                    • Add green chili and ginger-garlic paste.Saute until onion turns golden brown.Reduce flame to low and add Kashmiri chili powder,coriander powder , turmeric powder and 2 tbsp water.Mix well until combined.
                                                                                                                                                    • Cook until raw smell leaves.Next add the tomato puree.
                                                                                                                                                    • Cook until oil starts to separate. Next add the sliced vegetables and mix well.
                                                                                                                                                    • Pour about 1/4 cup water ( or more as required) and salt to taste.
                                                                                                                                                    • Cover and cook until the vegetables are just tender and gravy coats the vegetables.Next add garam masala and kasuri methi.
                                                                                                                                                    • Add sliced tomato and cook for about a minute.Finally add chopped coriander leaves and switch off the stove.Serve warm with chapathi or rice.
                                                                                                                                                    • NOTES


                                                                                                                                                      • Adjust the quantity of green chilies and chili powder according to your taste.

                                                                                                                                                              Vegetable Jalfrezi





                                                                                                                                                              Quick and easy vegetable stir fry.
                                                                                                                                                              Prep Time: 10 minutes
                                                                                                                                                              Cooking Time: 20 minutes
                                                                                                                                                              Serves: 2
                                                                                                                                                              Ingredients:
                                                                                                                                                              1. Cumin seeds - 1/2 tsp
                                                                                                                                                              2. Onion,sliced- 1/2 cup
                                                                                                                                                              3. Green chili,sliced - 1
                                                                                                                                                              4. Ginger,garlic paste- 1 tsp
                                                                                                                                                              5. Kashmiri chili powder - 1 tsp
                                                                                                                                                              6. Coriander powder - 1 tsp
                                                                                                                                                              7. Turmeric powder - 1/4 tsp
                                                                                                                                                              8. Water - 2 tbsp + 1/4 cup( or as required)
                                                                                                                                                              9. Tomato,pureed - 1/4 cup( 1 small)
                                                                                                                                                              10. Vegetables cut into long strips(capsicum,green beans,carrots,cauliflower,baby corn etc)- 2 to 2.5 cups
                                                                                                                                                              11. Garam masala - 1/2 tsp
                                                                                                                                                              12. Kasuri methi - 2 generous pinches
                                                                                                                                                              13. Sliced tomato,seeds removed - 1 small
                                                                                                                                                              14. Coriander leaves,chopped - 1 tbsp
                                                                                                                                                              15. Salt - to taste
                                                                                                                                                              16. Oil - 2 to 3 tbsp
                                                                                                                                                              Instructions:

                                                                                                                                                            • Heat oil in a pan add cumin seeds and saute for few seconds.Add onion and saute for about  a minute.
                                                                                                                                                            • Add green chili and ginger-garlic paste.Saute until onion turns golden brown.Reduce flame to low and add Kashmiri chili powder,coriander powder , turmeric powder and 2 tbsp water.Mix well until combined.
                                                                                                                                                            • Cook until raw smell leaves.Next add the tomato puree.
                                                                                                                                                            • Cook until oil starts to separate. Next add the sliced vegetables and mix well.
                                                                                                                                                            • Pour about 1/4 cup water ( or more as required) and salt to taste.
                                                                                                                                                            • Cover and cook until the vegetables are just tender and gravy coats the vegetables.Next add garam masala and kasuri methi.
                                                                                                                                                            • Add sliced tomato and cook for about a minute.Finally add chopped coriander leaves and switch off the stove.Serve warm with chapathi or rice.
                                                                                                                                                            • NOTES


                                                                                                                                                              • Adjust the quantity of green chilies and chili powder according to your taste.

                                                                                                                                                                      Tomato Chutney

                                                                                                                                                                      side dish for chapathi - Hi Mom How To Make Cake, On this share side dish for chapathi, I have provide any thing about cake

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                                                                                                                                                                      side dish for chapathi

                                                                                                                                                                      Tomato chutney





                                                                                                                                                                      Tomato chutney -My Indian Kitchen ,Hari Nayak.
                                                                                                                                                                      Prep Time: 10 minutes
                                                                                                                                                                      Cooking Time: 15 to 20  minutes
                                                                                                                                                                      Makes: 1 Cup
                                                                                                                                                                      Recipe Source : Plateful
                                                                                                                                                                      Ingredients:
                                                                                                                                                                      1. Mustard seeds - 2 tsp
                                                                                                                                                                      2. Curry leaves- 1 sprig
                                                                                                                                                                      3. Dry red chilies,torn - 2
                                                                                                                                                                      4. Garlic ,finely chopped- 1 tbsp
                                                                                                                                                                      5. Onion,finely chopped - 1 small( 1/4 to 1/2 cup)
                                                                                                                                                                      6. Paprika or Kashmiri chili powder - 1/2 to 1 tsp ( or according to taste)
                                                                                                                                                                      7. Tomato,chopped - 1.5 cups
                                                                                                                                                                      8. Tomato paste - 2 tbsp
                                                                                                                                                                      9. White vinegar- 2 tbsp
                                                                                                                                                                      10. Water - 1/2 Cup
                                                                                                                                                                      11. Salt - to taste
                                                                                                                                                                      12. Oil - 2 to 3 tbsp
                                                                                                                                                                      For masala powder:
                                                                                                                                                                      1. Coriander seeds-1 tbsp
                                                                                                                                                                      2. Cumin seeds - 1 tsp
                                                                                                                                                                      3. Black peppercorns- 1/2 tsp
                                                                                                                                                                      Instructions:

                                                                                                                                                                    • Grind coriander seeds,cumin seeds and black pepper to a fine powder.Keep aside.
                                                                                                                                                                    • Heat oil in a pan,add mustard seeds and let it splutter.Next add curry leaves ,dry red chilies and garlic ,saute for about 15 seconds.
                                                                                                                                                                    • Add onion and saute for about 1 minute.Now add paprika /Kashmiri chili powder and the prepared masala powder.Cook for about 2 minutes,stirring continuously. 
                                                                                                                                                                    • Next add tomato,tomato paste vinegar and water.Mix well and bring to a boil over medium flame.Reduce heat to low and cook for about 10 to 15 minutes or until oil starts to separate .Stir occasionally to avoid burning. Add salt to taste and mix well and switch off the stove.Serve with dosa,idli or rice.
                                                                                                                                                                    • NOTES

                                                                                                                                                                      • Store in an airtight container in the refrigerator for upto 6 weeks.



                                                                                                                                                                            Tomato chutney





                                                                                                                                                                            Tomato chutney -My Indian Kitchen ,Hari Nayak.
                                                                                                                                                                            Prep Time: 10 minutes
                                                                                                                                                                            Cooking Time: 15 to 20  minutes
                                                                                                                                                                            Makes: 1 Cup
                                                                                                                                                                            Recipe Source : Plateful
                                                                                                                                                                            Ingredients:
                                                                                                                                                                            1. Mustard seeds - 2 tsp
                                                                                                                                                                            2. Curry leaves- 1 sprig
                                                                                                                                                                            3. Dry red chilies,torn - 2
                                                                                                                                                                            4. Garlic ,finely chopped- 1 tbsp
                                                                                                                                                                            5. Onion,finely chopped - 1 small( 1/4 to 1/2 cup)
                                                                                                                                                                            6. Paprika or Kashmiri chili powder - 1/2 to 1 tsp ( or according to taste)
                                                                                                                                                                            7. Tomato,chopped - 1.5 cups
                                                                                                                                                                            8. Tomato paste - 2 tbsp
                                                                                                                                                                            9. White vinegar- 2 tbsp
                                                                                                                                                                            10. Water - 1/2 Cup
                                                                                                                                                                            11. Salt - to taste
                                                                                                                                                                            12. Oil - 2 to 3 tbsp
                                                                                                                                                                            For masala powder:
                                                                                                                                                                            1. Coriander seeds-1 tbsp
                                                                                                                                                                            2. Cumin seeds - 1 tsp
                                                                                                                                                                            3. Black peppercorns- 1/2 tsp
                                                                                                                                                                            Instructions:

                                                                                                                                                                          • Grind coriander seeds,cumin seeds and black pepper to a fine powder.Keep aside.
                                                                                                                                                                          • Heat oil in a pan,add mustard seeds and let it splutter.Next add curry leaves ,dry red chilies and garlic ,saute for about 15 seconds.
                                                                                                                                                                          • Add onion and saute for about 1 minute.Now add paprika /Kashmiri chili powder and the prepared masala powder.Cook for about 2 minutes,stirring continuously. 
                                                                                                                                                                          • Next add tomato,tomato paste vinegar and water.Mix well and bring to a boil over medium flame.Reduce heat to low and cook for about 10 to 15 minutes or until oil starts to separate .Stir occasionally to avoid burning. Add salt to taste and mix well and switch off the stove.Serve with dosa,idli or rice.
                                                                                                                                                                          • NOTES

                                                                                                                                                                            • Store in an airtight container in the refrigerator for upto 6 weeks.



                                                                                                                                                                                  Tomato chutney





                                                                                                                                                                                  Tomato chutney -My Indian Kitchen ,Hari Nayak.
                                                                                                                                                                                  Prep Time: 10 minutes
                                                                                                                                                                                  Cooking Time: 15 to 20  minutes
                                                                                                                                                                                  Makes: 1 Cup
                                                                                                                                                                                  Recipe Source : Plateful
                                                                                                                                                                                  Ingredients:
                                                                                                                                                                                  1. Mustard seeds - 2 tsp
                                                                                                                                                                                  2. Curry leaves- 1 sprig
                                                                                                                                                                                  3. Dry red chilies,torn - 2
                                                                                                                                                                                  4. Garlic ,finely chopped- 1 tbsp
                                                                                                                                                                                  5. Onion,finely chopped - 1 small( 1/4 to 1/2 cup)
                                                                                                                                                                                  6. Paprika or Kashmiri chili powder - 1/2 to 1 tsp ( or according to taste)
                                                                                                                                                                                  7. Tomato,chopped - 1.5 cups
                                                                                                                                                                                  8. Tomato paste - 2 tbsp
                                                                                                                                                                                  9. White vinegar- 2 tbsp
                                                                                                                                                                                  10. Water - 1/2 Cup
                                                                                                                                                                                  11. Salt - to taste
                                                                                                                                                                                  12. Oil - 2 to 3 tbsp
                                                                                                                                                                                  For masala powder:
                                                                                                                                                                                  1. Coriander seeds-1 tbsp
                                                                                                                                                                                  2. Cumin seeds - 1 tsp
                                                                                                                                                                                  3. Black peppercorns- 1/2 tsp
                                                                                                                                                                                  Instructions:

                                                                                                                                                                                • Grind coriander seeds,cumin seeds and black pepper to a fine powder.Keep aside.
                                                                                                                                                                                • Heat oil in a pan,add mustard seeds and let it splutter.Next add curry leaves ,dry red chilies and garlic ,saute for about 15 seconds.
                                                                                                                                                                                • Add onion and saute for about 1 minute.Now add paprika /Kashmiri chili powder and the prepared masala powder.Cook for about 2 minutes,stirring continuously. 
                                                                                                                                                                                • Next add tomato,tomato paste vinegar and water.Mix well and bring to a boil over medium flame.Reduce heat to low and cook for about 10 to 15 minutes or until oil starts to separate .Stir occasionally to avoid burning. Add salt to taste and mix well and switch off the stove.Serve with dosa,idli or rice.
                                                                                                                                                                                • NOTES

                                                                                                                                                                                  • Store in an airtight container in the refrigerator for upto 6 weeks.



                                                                                                                                                                                         

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