We are so busy in our daily lives. We love delicious food but we dont have long hours to spend in cooking. So here is a quick, simple & delicious chicken curry. Not much efforts needed in cooking it. Here is the recipe.
Ingredients:
Chicken 300 gms chopped
1 big onion
1 big Tomato
Curd 1 cup
Salt to taste
Ginger Garlic Paste 1 tbsp.
Red Chili Powder 2 tsp
Garam Masala 1 tsp
Green Chili 1 chopped finely
few mint leaves
few coriander leaves
Oil 1 tbsp.
Method:
In a small bowl, mix curd, ginger garlic paste, red chili powder, garam masala, chopped green chili, salt to taste, chopped mint leaves & chopped coriander leaves.
Marinate chicken with the curd mixture.
Grind together onion & tomato.
Heat oil in a non stick pan.
Add onion - tomato puree to the oil. Cover with a lid & cook for 10 minutes on medium heat. Stir frequently.
Add marinated chicken pieces to the cooked onion tomato mixture in the pan. Stir well.
Cover with a lid & let it cook for 15 minutes or until chicken is cooked.
Garnish with coriander leaves.
Serve hot with chapatti or rice or pav.
Tips:
Marinate chicken from 15 minutes to 1 hour whatever is possible for you.
If you feel the need to add water while cooking onion tomato puree, do add just 1 tbsp. Don't add much water.
You can use chicken drumsticks as well but the time will vary then.
Kothimbir Vadi is a very popular traditional Maharashtrian dish. You can find it in Maharastrian weddings. You can have it as a tea time snack or as a side dish during your lunch / dinner. Just enjoy it the way you like. It is made using Coriander leaves, gram flour & some spices. Here is my version of preparing Kothimbir Vadis.
Ingredients:
Coriander leaves 1 bunch
Gram Flour 1 & 1/2 cup
Rice Flour 2 tbsp
Roasted Peanut powder 1/3 cup
Crushed ginger-garlic-chili paste 1 tsp
Mustard seeds 1 tsp
Oil 1 tbsp
Asafetida 1 tsp
Turmeric powder 1 tsp
Salt to taste
Water
Method:
Clean, wash & Chop coriander leaves roughly. Set aside.
Heat a pan.
Add oil to it.
Now add mustard seeds. When they pop, add asafetida, turmeric, ginger-garlic-green chili paste. Sauté.
Add roughly chopped coriander leaves, gram flour, rice flour, salt to taste, roasted peanut powder. Stir well. Add water around 2 & 1/2 cups. Stir well.
Cook till all moisture is evaporated & the mixture becomes thick.
Remove the mixture in a square tray. Set the mixture well in it. Grease your hands with oil so that the mixture doesn't stick to your hands.
Leave it to rest for 15 minutes or until the mixture cools down.
With a butter knife cut into square shape slices. After every cut, dip the butter knife in cold water, so the mixture wont stick to the knife & spoil the shape.
Now shallow fry each slice until golden in color.
Tips:
Cooking the mixture wont take more than 5 minutes.
Cook the mixture on low - medium flame.
As stated earlier while cutting the slices (vadis), dip butter knife in cold water so that it doesn't stick to the knife & the shape is not spoiled.
You can even deep fry the vadis. But I tried to make it less oily by shallow frying.
