Monday, 29 February 2016

Cabbage chicken keema

chicken keema - 200- 250 gm
cabbage - 250 gm
oil - 2 tbsp
onion - 2
tomato - 2
green chilli - 1 or 2
curd - 2 tsp
ginger garlic paste - 2 +1 tsp
garam masala - 1/4 tsp
chilli powder - 1/2 tsp
curry masala - 2-3 tsp (home made common masala powder)
grated coconut - 2 tbsp & cashew - 4(paste together)
coriander leaves - few
salt - to taste.

Steps to follow:
Wash and drain chicken keema thoroughly.marinate keema with curd,1 tsp gg paste , curry powder 1 tsp and salt to taste.
Chop cabbage,onion, tomato,green chilli and coriander leaves, keep aside.
In a vessel  heat oil add onion saute well.Then add gg paste and garam masala.Saute again in a low flame for a minute.
Add chopped, tomatoes,green chilli and coriander leaves. Mix well .Add some salt and leave this for a minute.Then add chilli powder, curry masala, mix well. If need sprinkle some water, add marinated chicken keema and mix well.Let it cook for 5-10 minutes.Then add cabbage and cook till soft. If need sprinkle some water and salt.
Add coconut paste and mix well. Cook for 2 minutes.Switch off.

Serve with rice or chappathi.

Sunday, 24 January 2016

Cluster beans poriyal

cluster beans - 150 gm
onion sliced - 1
oil- 2-3 tsp
mustard & urad dal - each half tsp
broken dry red chilli - 1
curry leaves - few
salt - to taste.

to grind :
2-3 tbsp grated coconut
1/4 tsp turmeric powder,
1/2 tsp - jeera
red chilli - 2
garlic clove  medium  - 2

Steps to follow:

Rinse and remove edges. now finely cut into small pieces.Cook with little water  and salt, if any water left drain it.
In a pan heat oil add mustard and urad dal, red chilli, curry leaves, when it splutters add onion and saute well.
Then add ground paste mix well.
Add the cooked cluster beans.Add salt to taste.
Stir well and sim the fire.Leave for 1-2 minutes till the raw smell goes.switch off the stove.

Now cluster beans poriyal is ready to serve.