Spicy Chicken Gravy(Telangana style)

SPICY CHICKEN GRAVY

 (Telangana style)

Chicken, cooked in any form is an altime favorite for non-vegetarians. Chicken is loaded with proteins and iron, when cooked and had in right amount if has many health benefits. Every state and country have their own style of making chicken. Like wise, we , the people of talangana always follow a traditional method of cooking chicken with a mixture of masalas.

Spicy Chicken Gravy

                            Here, I will show you the most traditional way of making chicken , with thick and spicy gravy, which goes well any rice recipe or chapaties. I learnt this recipe from my mom and made some improvements to enhance the taste. If you are a non-vegetarisn and spice lover just like me, then you are at the right point.

Some people like to add tomatoes in chicken to make the gravy thicker.Here I will be using only onion coriander paste and dry coconut powder to make the gravy thicker.

Ingredients :

• 300 grms chicken
• 2 large onions
• 1 cup of fresh coriander
• Few leaves of mint
• 3 green  chillies
• 2 tbsp  dry coconut powder
• 3 cloves, 3 elachi , 1 bay leaf , hf inch cinnamon
• 1 tsp shahijeera
• 1.5tbsp oil
• 2tsp ginger garlic paste
• 2 tbsp curd
• 2 tbsp red chilli powder
• Salt to taste
• 1.5 cups of warm water

To marinate chicken: 

• Wash chicken thoroughly, add curd , ginger garlic paste , salt and chilli powder. Mix well and refrigerate for 3o minutes.

Onion Paste:
• In a blender,add roughly chopped  onion(keep some onions for frying), coriander and mint leaves. Make a fine paste. Do not add water.

Recipe:

• In a kadai, add oil , add the whole spices.
• Add green chillies and leftover onions.Saute for few minutes.
• Add onion coriander paste.Fry till oil oozes out.
• Add coconut powder, ginger garlic paste. Saute.
• Add turmeric powder.
• Now add marinated chicken.
• Close the lid and fry in oil for 10 minutes.
• Then add water and let it cook for few more minutes.
• Once the chicken is cooked and gravy becomes thicker, add coriander powder or fresh coriander.
• Serve with Sliced onions, a dash of lemon and Plain curd raita.

Tips:

• If you want to reduce the spicy, you can add soaked kaju to the onion paste.It gives a rich taste to the gravy.
• It tastes good with Bagara rice, ghee rice, chapati, naan or roti.
• Use turmeric while cleaning chicken. It works as an anti bacterial agent.

Serving tips:

• Serve it with roti or rice.
• Always ensure that you have curd or curd raita at the end. As chicken produces heat , its good to have curd at the end.

Pav Bhaji ||Mumbai Pav Bhaji Recipe

PAV BHAJI|MUMBAI STYLE PAVBHAJI 

PAV BHAJI, one of the most popular street food of Mumbai, which is a combination of bread(pav) and aloo bhaji. Bhaji is a curry with mixed vegetables and spices. All the vegetables are cooked well and then smashed to form thick gravy. This spiced delicious gravy is topped with finely chopped onions, coriander leaves and a dash of lemon to give a tangy flavor. This dish is most commonly served as evening snack. The key factor here is Pav Bhaji Masala which is a blend of aromatic spices.

                           Pav Bhaji is a quick dish, it can be done in minutes if the ingredients are gathered in advance. If you kids hate to eat vegetables, then this crushed vegetable bhaji, loaded with lots of proteins, is a pretty good option. I would highly recommend this simple and instant dish for unplanned parties and surprise guest visits.

The most commonly used veggies are French beans, potatoes, tomatoes and peas. If you wish you can also add cauliflower, capsicum and carrots depending upon your taste. Here am using Everest Pav Bhaji masala. If you wish you can prepare fresh masala at home. 

INGREDIENTS:

• 2 large potatoes

• ¾ cup peas

• 1 large tomatoes

• 1 tsp ginger garlic paste

• 1 tbsp pavbhaji masala

• 1 tsp chilli powder

• Pinch of turmeric hu

• 1.5 cups water

• 4tbsp ghee/butter

• Few coriander leaves

• 1 lemon

• Salt as required

• Pavs for serving 

RECIPE:

1. In a pressure cooker , add ghee(Here am using ghee, if you wish you can use butter).

2. Add ginger garlic paste, sauté for 2 minutes.

3. Add turmeric powder.

4. Add chopped tomatoes. Sauté for few minutes.

5. Add green peas, chopped potatoes.

6. Add salt, chilli powder, pav bhaji masala.

7. Mix well.

8. Add 1 cup of water. 

9. Close the lid and wait for 3 whistles

10. Once done. Remove the lid.

11. Add remaining half cup of water and mash it into thick gravy.

12. Once done. Switch off the flame and serve with chopped coriander and finely chopped onions.

To make the Pav: Add ghee/butter to a hot tawa. Cut the pav into half, roast it on both sides. 

Tips:

• You can also add other vegetables like carrot, French beans, capsicum and cabbage.  For each vegetable used the taste differs.

• While serving add more butter. It tastes really good.

• Always use ripped tomatoes.

Serving tips:

• Serve Pav bhaji as evening snack.

• Serve finely chopped onions, coriander and a dash of lemon.

Watch Video:

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Homemade Ghee From Milk Cream

HOW TO MAKE GHEE AT HOME||HOMEMADE GHEE||DESI GHEE

Homemade Ghee, we call it as Desi Ghee, in India. Ghee is actually made by separating the milk proteins from the pure healthy fats, creating flavorful and delicious fat. It also has numerous health benefits. It is rich in antioxidants and helps to absorb vitamins and minerals from foods. In today’s post I will explain the process of making ghee, with step by step pictures, from milk cream, at home.

Ghee is a Clarified; unsalted Butter with the milk proteins removes. It has a high smoke point, making it perfect for cooking and has an incredible flavor. Many people who cannot tolerate dairy can handle ghee and it is revered food in Indian Cuisine. Apart from this, Ghee has the benefits of butter without the casein and proteins that some people react to in the butter.

Ghee is considered “LIQUID GOLD” and is revered in Indian Culture (and has been for centuries).When made from high quality butter, it is a great source of fat soluble vitamins and is good of eyes, hair and joints. Studies show that, having a tablespoon of ghee every day has a great impact on joints and reduces the risk of joint pains in future.

It costs about Rs.125/- to Rs.175/- per 200grms of ghee in the market. But with some effort you can easily make ghee at home, which is very pure. Unlike butter it does not need to be refrigerated. If you’ve never tried it, I highly suggest you to make ghee at home and use it in your cooking. Habituate your children to have ghee. It improves their digestive system and raises their immunity to diseases. 

Here comes the recipe,

INGREDIENTS:

1. 1 BOWL OF MILK CREAM (collected from boiled and freezed buffalo milk).

2. Water 1 ltr

PROCEDURE:

• Firstly take a non stick pan , add milk cream into it.

• Keep the flame on medium high.

• Stir slowly and let the cream melt.

• After few minutes the cream melts and         comes to boil.

• Put the flame on low and let it boil.

• Scrape the sides.

• The milk solids separate.

• Let it boil, Till the milk solids become dark brown.

• Once done switch off the flame and filter the mixture using a muslin cloth or a sieve.

• Now in the same pan, add the separated milk solids, water and let it boil on medium flame for 15 to 20 min.

• Once done again sieve the mixture and refrigerate the water for 3 hrs.

• After 3 hrs, all the ghee will be collected at the top of the water. 

• Take it out and boil it till the moisture evaporates.

• Now again filter the mixture.

ANOTHER METHOD: One more method to make ghee from milk cream is, add  1tsp of curd to the milk cream and  let it ferment over night(by keeping it in warm dry place).In the morning churn the cream curd in a blender. By blending the cream and the milk liquid separates. Now take the cream and heat it in a  pan till the water evaporates.

1 bowl of ghee yields around 300 grms of ghee.It takes only some time and effort.

Complete video:
https://youtu.be/GVb0WDDeM1g


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