My Kitchen : Simple Chicken Curry (9th Serve)

Friends,

Presenting herewith 2nd recipe in the category of CHUTNEY.I think all of you would like it!!!

Things required: (for 4/5 persons)

1. Chicken joined about 1 kg.
2. 3 Medium onions
3. 1/2 tsp ginger- garlic paste
4. 1/2 tsp black pepper powder
5. 1 tsp Cummins powder
6. 2 tsp coriander powder1/2 tsp red chili powder
7. 1 tsp ginger powder
8. 1/2 tsp black pepper powder
9. 1 tsp garam masala powder
10. 2 bay leaves
11. 10 cloves
12. 8 green cardamoms
13. 1 tsp salt

How to do it? (preparation):

Wash the chicken pieces well, drain, putting the liver aside chop the onions roughly.

Mix the ginger garlic paste and the spice powders in a small bowl with about 1/4 cup water to a thin paste.

Method:

Heat the oil, burning it if using mustered oil. Lower the heat by throwing in the whole spices and the bay leaves, and fry for for a minute or so till fragrant. Add the mixed spice paste put in the chicken pieces and toss over medium heat for a

couple minutes.

Put in the chicken pieces and toss over medium heat for a few minutes. Add the salt and 1/2 cup water bring slowly to the boil and cook till chicken is tender0-1 minutes without depending on the size of the chicken pieces. Reduce the gravy or thin it down with a little water until consistency you like.

Top 3 Questions and Answers on "Special Tips to make delicious "Simple Chicken Curry Recipe" 

1. Q: What's a simple way to enhance the flavor of a basic chicken curry recipe?

Answer: Adding a tablespoon of ghee during cooking can impart a rich and buttery taste to your chicken curry.

2. Q: How can I make my chicken curry less spicy without losing flavor?

Answer: To reduce spiciness, balance it with a tablespoon of yogurt or coconut milk for a creamy, milder taste.

3. Q: Any tips for making the chicken in the curry exceptionally tender?

Answer: Marinate the chicken in yogurt and spices for at least 30 minutes before cooking to ensure tender, juicy meat in your curry.

More Delicious Servings:
01. My Kitchen : Dum Aloo (1st Serv)
02. My Kitchen : Baingan Masala (2nd Serv)
03. My Kitchen : Vej Karela (3rd Serv)
04. My Kitchen : Gobhi (Cabbage) & Kaju Vej (4th Serv)
05. My Kitchen : Carrot Salad (5th Serv)
06. My Kitchen : Spinach (Palak) & Saag (6th Serv)
07. My Kitchen : Dahi & Pudina ki Chatny (7th Serv)
08. My Kitchen : Hara Dhaniya (Coriander) ki Chatny (8th Serv)

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My Kitchen : HARA DHANIA (CORIANDER) KI CHUTNEY (8th Serv)

Source Image: http://images.google.co.in

Friends,

I am presenting herewith the 2nd recipe in the category of CHUTNEY. I think all of you would like it!!

Things required: (for 1/2 Cup Chutney)

1. A bunch of Fresh Coriander (Dhania) Leaves (Medium)
2. 1/2 Lime
3. 1 Green Chili
4. 1 tsp Cummin Powder
5. 1/2 tsp Black Pepper Powder
6. 1-2 Garlic Clove
7. 1/4 tsp Salt

How to do it? (Preparation):

Wash the coriander leaves thoroughly, discarding roots and coarse lower stems and any wilted or discolored leaves. Wash the green chili and chop it up roughly. Chop the garlic roughly. Wash the lime and clinch out the juice, about 1 tsp.

Method:

Put all elements together in the electric blender and give them a rapid rotating till thoroughly blended. Chill and serve it. Taste it...n... comment it!!

Special Tips: "HARA DHANIA (CORIANDER) KI CHUTNEY" to prepare delicious recipe

1. To make a delicious coriander chutney, use fresh and vibrant coriander leaves for the best flavor and color.

2. Add a hint of roasted cumin powder to your coriander chutney for a delightful earthy aroma and depth of flavor.

3. Achieve the perfect balance of tanginess and heat by adjusting the quantity of lemon juice and green chilies to suit your taste preferences in your coriander chutney.

More Delicious Servings:
01. My Kitchen : Dum Aloo (1st Serv)
02. My Kitchen : Baingan Masala (2nd Serv)
03. My Kitchen : Vej Karela (3rd Serv)
04. My Kitchen : Gobhi (Cabbage) & Kaju Vej (4th Serv)
05. My Kitchen : Carrot Salad (5th Serv)
06. My Kitchen : Spinach (Palak) & Saag (6th Serv)
07. My Kitchen : Dahi & Pudina ki Chatny (7th Serv)

MyKitchen : DAHI & PUDINA KI CHUTNEY (7th Serv)

Source Image: http://images.google.co.in

Friends,

Not working on blogger for so many days due to routine work...

Now, presenting herewith, PUDINA CHUTNEY which increases your taste at DINNER...

Things Required: (for 1 Cup Chutney)

1. A Small bunch fresh mint leaves
2. 1/4 tsp Red Chili Powder
3. 1/2 tsp Sugar
4. 1/4 tsp Salt
5. 1/2 Cup Creamy Curd
6. 1/2 tsp Cumin Powder

How to do it? (Preparation):

Wash the mint thoroughly, discarding any drooped or discolored leaves, clean the leaves off the roots.

Method:

Put all the elements in electric blender and give them a rapid rotating till throughly blended. Tingle before serving.

Now, Pudina Chutney is ready to serve...taste it...comment it!!!

Top 3 Questions and Answers on "Special Tips to prepare Dahi and Pudina Chutney"

1. Question: What is the key to achieving the perfect texture for Dahi Chutney?

Answer: The key to achieving the perfect texture for Dahi Chutney is to use well-drained yogurt and blend it until it's smooth and creamy.

2. Question: How can you enhance the flavor of Pudina Chutney?

Answer: To enhance the flavor of Pudina Chutney, add a pinch of roasted cumin powder and a dash of lemon juice for a delightful tangy twist.

3. Question: What is a handy tip for preserving the freshness of these chutneys?

Answer: To keep Dahi and Pudina Chutney fresh, store them in airtight containers in the refrigerator, and they will stay good for up to a week.

More Delicious Servings:
01. My Kitchen : Dum Aloo (1st Serv)
02. My Kitchen : Baingan Masala (2nd Serv)
03. My Kitchen : Vej Karela (3rd Serv)
04. My Kitchen : Gobhi (Cabbage) & Kaju Vej (4th Serv)
05. My Kitchen : Carrot Salad (5th Serv)
06. My Kitchen : Spinach (Palak) & Saag (6th Serv)

My Kitchen : SPINACH (PALAK) and SAAG (6th Serv)

Source Image: http://images.google.co.in

Dear Friends,

Yesterday, I have prepared spinach (PALAK & SAAG) !!!

Experiment (as a routine) done on my hubby...he could not told anything about it.... after he had finished his dinner.... he just replied "A-ONE"

....feels pleasure and good...coz I am struggling from 1hr to prepare this one.

Yes, preparations are....not so easy.....but HAPPY END always GOOD and PLEASANT !!!
Once your relatives (particularly your hubby) give good comments....you got VICTORY (feelings & inspirations)....which has no limit at all...

So, prepare it.....taste it....and of course....give your opinions.....

Things required: (for 3-4 persons)

1. Spinach (PALAK) - 1 Kg
2. Coriander Leaves - 250 gms
3. Creamy Curd - 1/2 CUP
4. Coriander Powder - 1/2 tsp
5. Salt - 1/2 tsp
6. Oil - 2 tbsp
7. Red Chillies (Dried) - 2 to 3
8. Cummin Seeds - 1 tsp
9. Mustard Seeds - 1 tsp

How to do? (Preparation):

First wash spinach (palak) nicely and drain it. Cut spinach and coriander leaves into pieces. Take creamy curd and move it rhythmically till it comes smooth and combined into one.

Method:

Put the coriander leaves and spinach (palak) together into a bigger pan or kadhai, without using any sort of oil. Arrange it on a low heat, so as they will gradually start to lose strength and discharge their moisture. Move it very slightly, and cook it till the leaves are sensitive.

Mix it in the coriander powder and salt, and move it very slightly over high heat till it reaches nearly dry stage. Put it into the creamy curd which had already done in preparation.

Take another pan, heat the oil (burning it if using mustard oil). Put red chillies and cook it on high heat till they are getting plump and in black colored. Get down the heat, and add the cummin and mustard seeds. Cover it till the spitting out (TADKA NOISE). Put all the contents of the pan into the spinach (palak), and move it slightly till it get well mixed.

Taste it....!!!

Wait for your hubby's comments....(no doubt it would be "A ONE" !!!)

Top 3 Questions and Answers on "Spinach (Palak) and Saag Recipe"

1. How do I make a delicious spinach (palak) and saag recipe?

Answer: To make a delicious spinach (palak) and saag recipe, start by blanching the spinach leaves, then blend them with cooked mustard greens (sarson) and spices to create a flavorful saag.

2. What are some variations of spinach (palak) and saag recipes?

Answer: Some popular variations of spinach (palak) and saag recipes include adding paneer (cottage cheese) for palak paneer or using different combinations of greens like fenugreek leaves (methi) and radish greens (mooli ke patte) for a unique twist.

3. Can I make a vegan version of spinach (palak) and saag?

Answer: Yes, you can make a vegan version of spinach (palak) and saag by substituting dairy products with plant-based alternatives like tofu or cashew cream and using oil instead of ghee for a dairy-free and vegan-friendly dish.

More Delicious Servings :
01. My Kitchen : Dum Aloo (1st Serv)
02. My Kitchen : Baingan Masala (2nd Serv)
03. My Kitchen : Vej Karela (3rd Serv)
04. My Kitchen : Gobhi (Cabbage) & Kaju Vej (4th Serv)
05. My Kitchen : Carrot Salad (5th Serv)