Palak and Methi Chicken Semi Dry Fry Recipe (Spinach and Fenugreek Chicken Semi Dry Stir Fry Recipe)

Spinach and fenugreek leaves combination is popular across southindia, curries, stir fries and gravies are prepared. I have incorporated these greens to prepare a basic masala which can be used in biryani, gravy and stir fry. Masala base can be refrigerated upto a weeks time. This spinach and fenugreek chicken semi dry pairs well with rasam rice, southindian meals, biryani, parottas and naans.

Recipe Video Posted in Youtube English and Tamil Channels 😊

Palak Methi Chicken Semi Dry Fry Recipe

Ingredients for Masala:

10 Sprigs Mint

10 Sprigs Coriander

1/4 Cup Fenugreek Leaves

1/4 Cup Spinach Leaves

1/2 Cup Onion

1/2 Cup Tomato

5 Green Chilies

1 Tsp Coriander Powder

1 Tsp Chilly Powder

1/4 Tsp Turmeric Powder

1/4 Tsp Cumin Seeds

1/4 Tsp Fennel Seeds

1/4 Tsp Shahi Jeera

1 1/2 Inch Stick Cinnamon

3 Cardamoms

3 Cloves

1/4 Tsp Black Pepper

1 Strand Stone Flower

1 Marathi Moggu

1 Star anise

1 Black Cardamom

3 Strands Mace (Javitri)

1 Tbsp Ginger and Garlic Paste

2 Tbsp Oil

Prep:

Peel and wash onion. Slice the onion and reserve.

Wash the tomato, chop and reserve.

Remove the stems from chilies, wash and slit.

Separate mint leaves from stem, rinse twice and reserve.

Separate spinach leaves from stem, rinse twice and reserve.

Separate coriander leaves from stem, rinse twice and reserve.

Separate fenugreek leaves from stem, rinse twice and reserve.

Peel and wash equal amounts of ginger and garlic. Add the ginger and garlic to a mixer jar and grind to form a smooth paste.

Prepare Masala Paste:

Heat a wok with oil. Add sliced onion, slit chilies and tomatoes fry all the ingredients till onion turns transparent.

Add the whole spices, powdered spices chilly powder, coriander powder, turmeric powder, ginger and garlic paste, to the onion and tomato stir and fry all the ingredients for 5 minutes. 

Once the oil surfaces on the masala add all the cleaned leaves mint, spinach, fenugreek and coriander don't stir place the flame on low, cover and allow the green to wilt.

Open the lid once and stir fry all the ingredients cover and cook for 5 to 10 minutes.

Once the masala has fried remove from flame allow it to reach room temp.

Add the masala to a mixer jar and grind to form a smooth paste and use this as base for many recipes.

We can prepare this masala paste and store it in a airtight container refrigerated for a week.

Palak and Methi Chicken Semi Dry Fry Recipe

Ingredients:

750 Grams Curry Cut Chicken 

1 Onion

1 Tomato

4 Sprigs Curry Leaves

3 Green Chilies

2 Tbsp Ginger and Garlic Paste

1 1/2 Cups Green Masala

1/4 Tsp White Pepper Powder

1/4 Tsp Black Pepper Powder

1 Tbsp Chilly Powder 

1 Tbsp Coriander Powder

1/2 Tsp Turmeric Powder

1/2 Tbsp Chicken Masala Powder

Salt as per taste

3 Tbsp Ghee

1 Tbsp Oil

1/2 Lime Juiced

Prep:

Peel and wash the onion, next slice the onion and reserve.

Wash and chop the tomato and reserve.

Separate the curry leaves, rinse in water twice and reserve.

Remove stems from the chilies, finely chop and reserve.

Peel and wash equal amounts of ginger and garlic. Roughly chop and add it to a mixer jar grind and form a smooth paste.

Wash the chicken and place it in a colander allow excess moisture to drain.

Method:

In a heavy bottom wok add oil and ghee place it on medium flame.

Add sliced onion, tomato followed by ginger and garlic paste, stir and fry till onion turns transparent.

Next add curry leaves and spice powders chilly powder, coriander powder, chicken masala, white pepper powder and turmeric powder fry all the ingredients for 2 minutes on medium flame.

Add the green masala, followed by cleaned chicken pieces, salt as per taste stir and fry all the ingredients for 2 to 3 minutes on high flame. 

Add 1 Cup water stir well cover and cook the chicken on medium flame until tender.

To reduce excess moisture remove the cover and place on high flame stir and fry the chicken to required consistency.

Finally add curry leaves, chopped chilies, lime juice and black pepper powder stir and fry for a minute and remove from flame...Dish out the chicken in a serving plate and serve hot...Enjoy!

Southindian Style: Garlic Chicken Recipe (Pundu Kozhi Varuval)

 

Garlic chicken pairs well with south Indian meals, biryani and pulao's. This side dish come starter is on the spicy side and pair well with aerated beverages.

Recipe Video is uploaded on Youtube English and Tamil Channels Please Visit and Subscribe 😉

Garlic Chicken Recipe Ingredients:

300 Grams Boneless Thigh Chicken 

150 Grams Yogurt

3 Tbsp Garlic 

1 Tbsp Ginger and Garlic Paste

1 Tbsp Chilly Powder

1/4 Tsp Turmeric Powder

1/2 Tbsp Chicken Masala or Garam Masala

3 Green Chilies

4 Sprigs Curry Leaves

1/2 Lime Juiced

1/4 Tsp Pepper Powder

1 1/2 Tsp Salt

2 Tbsp Ghee

1/2 Tsp Oil

Prep:

Chop the chicken into bite size pieces.

Wash the chicken pieces twice and place it in a colander allow excess moisture to drain.

Once the moisture has drained add the chicken to a mixing bowl.

Peel, wash and chop garlic.

Remove stems from chilies and chop it finely if you like the dish spicy, if not chop the chillies into large pieces.

Separate the curry leaves from stem. Rinse the curry leaves twice, drain and reserve.

Wash and chop the lime in half. Juice the lime in a bowl and reserve.

Add the yogurt to a mixing bowl, whisk the yogurt and reserve.

Marination:

Add yogurt to the chicken followed by chilly powder, turmeric, lime juice , ginger and garlic paste mix well, cover and allow to marinate for 15 minutes.

Tip: Do not add salt while marinating the chicken, as the chicken tends to get rubbery while cooking.

Method:

Heat a wok on medium flame.

Add the marinated chicken to the wok and stir once. Add 1/4 cup of water to the marination dilute it and transfer the liquid to the chicken.

Stir the chicken once more, cover and cook on medium flame, occasionally stir the chicken. 

Once the chicken has cooked and there is excess moisture place on high flame and stir well allow excess moisture to evaporate.

Transfer the chicken to a plate in the same wok add oil and ghee.

Add garlic and fry it till raw flavor has reduced.

Add chillies and curry leaves fry it a bit. Transfer the chicken back to the wok and stir well.

Cover and cook for 2 minutes. Stir once cover and cook for 2 minutes. Finally add pepper powder and stir fry once. Remove the garlic chicken from flame, dish out on a serving plate and serve hot...Enjoy!

Southindian Style: Spinach and Mushroom Omelet Recipe

Healthy and protein rich diet. I like the taste of meaty mushroom with creamy spinach it tastes excellent in a omelet. This omelet can be shared among 3.

Recipe Video Posted in Youtube English and Tamil Channels Please Subscribe 😉

Spinach and Mushroom Omelet
Ingredients:
150 Grams Mushrooms
150 Grams Spinach
2 Medium Onions
2 Green Chilies
1/4 Tsp Ginger and Garlic Paste
4 Eggs
1/4 Tsp Salt
1/4 Tsp Pepper Powder
1/4 Tsp Chilly Powder Optional
3 Tbsp Oil

Prep:

Separate the spinach leaves from hard stems.

Rinse the spinach in water thrice. Add it to a colander and allow excess moisture to drain.

Wash the button mushrooms twice or thrice in water and place it in a colander allow excess moisture to drain. Then spread it on a towel allow the mushroom to air dry.

Peel, wash and finely chop onions.

Separate stems from chilies, rinse in water and finely chop.

Once the moisture from spinach has drained, finely chop and reserve.

Slice the mushrooms and reserve.

Peel and wash equal amounts of ginger and garlic. Add the ginger and garlic to a mixer jar along with 1/4 tsp black pepper and 1/4 tsp fennel seeds, cover and grind to form a smooth paste.

Method:

Heat a pan with 1 tbsp oil.

Add the onion and chilies fry till onion turns transparent.

Add ginger and garlic paste and fry the onions till golden.

Add sliced mushrooms and fry till mushroom release moisture.

Add the spinach on the mushroom cover and cook for 2minutes.

Gently stir the mushroom and spinach and fry it on high flame till the moisture evaporates.

Remove the mushroom and spinach masala from flame transfer to a mixing bowl allow it to reach room temp.

In a bowl crack and add the eggs. Using a fork whisk the eggs till frothy.

Add desired amount of mushroom and spinach masala to the eggs and whisk well. Add salt, pepper powder and chilly powder whisk well.

Heat a pan with 2 tbsp oil on medium flame.

Transfer the egg to the pan and cook on medium flame for 2 to 3 minutes.

Gently flip the egg and cook on other side for another 2 to 3 minutes.

Remove the omelet from flame and transfer to a serving plate serve the omelet hot...Enjoy!

Tomato Onion and Cheese Masala Paratha Recipe

Stuffed parathas are a treat specially during winters and monsoon season but to prepare everything from scratch is time consuming. In this recipe I used ready to serve parathas and stuffed with tomato onion masala and cheese which turned out so tasty. Pair the paratha with ginger chai, milkshake or lassi for a filling meal.

Recipe Video Posted on Vidyascooking English and Tamil Youtube Channels 😉

Ingredients:
2 Large Tomatoes
2 Large Onion
1 Green Chilly 
5 Sprigs Curry Leaves
5 Sprigs Coriander Leaves
1/2 Tbsp Chilly Powder
1/2 Tbsp Coriander Powder
1/2 Tbsp Curry Powder or Chicken Masala
1/4  Tsp Pepper Powder
1/2 Tbsp Salt
Grated Cheese
Oil and Butter as required

Prep:
Peel and wash onion. Finely chop and reserve.
Wash and finely chop tomatoes.
Wash and finely chop curry leaves.
Separate the stems from chilies and wash well. Finely chop and reserve.
Grate cheddar cheese and reserve. 

Method:
Heat a wok and add 2 tbsp oil fry in the ginger & garlic paste fry a bit and tip in the onion and green chillies fry add 1/2 tsp of salt and allow the onion to change into pink color. 
Add the chilly powder, coriander powder, chicken masala and turmeric powder and fry for few seconds.
Add the tomato and fry till it softens, check for salt and adjust to your taste.

Stir and add pepper powder, allow the oil to separate from the masala and remove from flame.
Heat a tawa / griddle on medium flame. Place the paratha on the tawa flip and fry it on both sides for a minute.
Spread the tomato masala on one half of the paratha then spread the cheese and fold the paratha in half.
Drizzle 1/2 tsp oil or butter on the paratha and fry it on both sides till golden and remove the paratha from tawa serve it hot with mint chutney or ketchup and Enjoy!

Double Beans Mutton Pulao Recipe

Double Beans or also called as Christmas beans is only avaiable during winter we prepare many dishes with these double beans.  I like to prepare mutton pulao using these double beans.

Recipe Video Updated on Youtube English and Tamil Channels 😊

Ingredients:
300 Grams Mutton
250 Grams Rice
1 Medium Onion
150 Grams Double Beans
6 Green Chilies
6 Sprigs Mint Leaves
6 Sprigs Coriander Leaves
1/2 Lime
2 Tbsp Ginger and Garlic Paste
2 Bay Leaves
1 Star Anise
2 Inch Cinnamon
2 Cardamom Pods
1/4 Tsp Fennel Seeds
1/4 Tsp Shahi Jeera
1 Marathi Moggu
2 to 3 Strands Javitri
2 Cloves

3 Tbsp Oil and Ghee

Salt as per taste

To Cook the Meat:
1/4 Tsp Turmeric Powder
1/4 Tsp Chilly Powder
1/4 Tsp Salt 
2 Green Chilies

Prep Step:

Peel and wash medium onion. Chop into half then slice the onion.

Remove the stems from chilies and chop into tiny pieces and reserve.

Peel and wash equal portions of ginger and garlic (1 1/2 inch ginger and 10 pods garlic) add it to a mixer jar and grind to form a smooth paste.

Shell the double beans and reserve.

First Step Cook the Mutton:
Wash the mutton twice, place it in a colander allow excess moisture to drain.
Add the mutton to a pressure cooker along with chilly powder, turmeric powder, coriander powder, salt and pepper powder stir well and add 1 1/2 cups water.
Cover the pressure cooker, place a whistle and cook for 3 to 4 whistles until the meat is tender.
Reserve the meat is bowl to prepare this stir fry.

Second Step Cook Double Beans:
Rinse it twice and add 1/2 cup of beans to a pot of water.
Add salt stir well cover and cook the beans for 10 minutes or until tender and reserve.

Prepare The Pulao:
Wash the rice twice and soak it till the meat masala is done.
Heat a handi with 2 tbsp oil and 1 tbsp ghee.
Add the sliced onion, ginger and garlic paste followed by whole spices (cinnamon, shahi jeera, fennel seeds, star anise, cloves, cardamom, Javitri, Marathi Moggu and Bay leaves).
Fry all the ingredients till the onion is transparent.
Add the chopped chilies, finely chopped mint and coriander fry all the ingredients.
Next add the cooked Mutton, followed by cooked beans stir and fry all the ingredients add salt as per taste stir well and cover cook it for 10 minutes.

Drain the rice and add it to the mutton stir well.
Measure and add water for 1 cup rice 1 1/2 cups water. If we are using meat broth measure 1 1/2 cups meat broth and use instead of water.
Stir all the ingredients well add salt as per taste. Bring to rapid boil, cover and place a heavy object on the lid. Place the flame on low and cook the pulao for 15 minutes on very low flame.
Open the lid after 15 minutes gentle hands stir the pulao add lime juice, garnish with finely chopped coriander and mint, dish out the pulao on a serving platter serve hot with raita and Enjoy!

Hyacinth Beans Mutton Stir Fry

Hyacinth Beans in local dialect it's called as avarekalu or mochakka. During winter and summer season one can find the beans cooked across southindia for many festivities and family functions. When hyacinth beans is cooked with meat be it fried or curry the flavor and taste is excellent. I love to pair this stir fry with rasam rice.

Recipe video updated on Youtube English and Tamil Channels

Ingredients:
To cook the Mutton
500 Grams Mutton
1 1/2 Tsp Ginger and Garlic Paste
1/4 Tsp Turmeric Powder
1 Green Chilly 
1/4 Tsp Salt
2 Tea Cups Water

Prep:
Peel and wash 1 large onion. 
Slice 1/2 an onion, then finely chop the other half and reserve.
Remove the stems from green chillies rinse well and reserve.
Peel and rinse 1 inch ginger and 10 pods garlic.
Roughly chop the ginger.

Add the ginger and garlic to a mixer jar and grind to form a smooth paste.
Separate mint leaves, coriander leaves and curry leaves rinse twice. Drain the green and reserve.
Peel and wash 5 pods garlic. Gently crush the garlic and reserve.

To Cook the Mutton:
Wash the mutton twice, place it in a colander allow excess moisture to drain.
Add the mutton to a pressure cooker along with chilly powder, turmeric powder, coriander powder, salt and pepper powder stir well and add 1 1/2 cups water.
Cover the pressure cooker, place a whistle and cook for 3 to 4 whistles until the meat is tender.
Reserve the meat is bowl to prepare this stir fry.

How to Clean and Hull Hyacinth Beans Video For Many Recipes

To Cook Hyacinth Beans:
100 Grams Hyacinth Beans
1/4 Tsp Chilly Powder
1/4 Tsp Turmeric 
1/4 Tsp Salt
2 Tea Cups Water

To Cook Hyacinth Beans:
We need to shell the beans.
Rinse it twice and add 1/2 cup of beans to a pot of water.
Add chilly powder, turmeric powder, and salt stir all the ingredients and cook the beans for 10 minutes or until tender and reserve.

To Prepare Mutton Masala Paste:
1/2 Large Onion
2 Green Chilies
7 Garlic Pearls
1 Inch Ginger
2 Sprigs Curry Leave
2 Sprigs Coriander
2 Sprigs Mint
1/4 Tsp Fennel Seeds
1/2 Inch Stick Cinnamon
1/2 Star Anise
2 Cloves
1/4 Tsp Pepper Corns
1 Pinch Stone Flower
1 Piece Marathi Moggu
2 Cardamom
1/4 Tsp Cumin
2 Tsp Oil

To Prepare Masala Paste:
Heat a wok on medium flame with 2 Tbsp sesame oil.
Add sliced onion, curry leaves, coriander leaves, mint leaves, ginger, garlic and chilies.
Next add all the whole spices (fennel seeds, cinnamon stick, star anise, cloves, black pepper, stone flower, marathi moggu, cardamom, and cumin).
Stir and fry all the ingredients till the onion turns light golden. Remove the fried ingredients from flame allow it to cool down.
Transfer the fried masala to a mixer jar and grind to form a smooth paste. If needed add 2 to 3 tbsp water and grind to form a smooth paste and reserve.

To Prepare Mutton Curry:
1 Inch Stick Cinnamon
2 Cloves
1 Cardamom
1/2 Onion 
5 Garlic
2 Sprigs Curry Leaves
2 Sprigs Coriander
2 Tbsp Oil
1/4 Tsp Pepper Powder
1/4 Tsp Chilly Powder
1/4 Tsp Coriander Powder
1/4 Tsp Turmeric Powder 
1/2 Lime Juiced
Salt as per taste

Method:
Heat a wok with 3 tbsp sesame oil.
Add cinnamon, cardamom, and cloves allow it to splutter.
Add finely chopped onion, crushed garlic, curry leaves, chopped chilies and fry till golden.
Next add cooked mutton along with broth and stir fry well.
Add cooked hyacinth beans and stir well.

Add salt, chilly powder, turmeric powder, coriander powder and pepper powder.
Add the ground masala paste. Add 1/2 tea glass water to the mixer jar dilute the masala paste and transfer to the mutton.
Stir well and cook on high flame. Stir well and fry the mutton till the curry is dry and the mutton has fried.
Remove the mutton stir fry from flame and serve hot with steam cooked rice...Enjoy!

Mutton Marrow Bone Fry Recipe

Mutton marrow bone fry is a delicacy across southindian homes and military hotels. When we have large gatherings or family functions this marrow bone fry will be served as a side dish on a banana leaf. Since marrow bones cook faster and it might tend to over cook in curries and biryani when preparing in large batches it used to be separated from the mutton and the marrow bone were stir fried in masalas. Now a days marrow bones are avaiable across online app stores and with butchers try preparing this delicious marrow bone fry as a side dish for biryani, rasam rice or southindian meals. 

Recipe Video Posted on Youtube English and Tamil Channels 😊

Mutton Marrow Fry Ingredients:

300 Grams Mutton Nalli (Marrow Bones)
1 Large Onion
1 Large Tomato
4 Green Chilies
1 Tbsp Chilly Powder
1/4 + 1/4 Tsp Turmeric Powder
1 Tbsp Coriander Powder
1/2 Tbsp Pepper Powder
1 1/2 Tbsp Ginger and Garlic Paste
1 Star Anise
4 Cardamom
4 Cloves
1/4 Tsp Peppercorns
1/4 Tsp Fennel Seeds
1/4 Tsp Cumin Seeds
2 Inch Sticks Cinnamon
Salt as per taste
Oil as required 

To cook the Mutton:

500 Grams Mutton

1 1/2 Tsp Ginger and Garlic Paste

1/4 Tsp Turmeric Powder

1 Green Chilly 

1/4 Tsp Salt

2 Tea Cups Water

Prep:

Peel, wash and slice half an onion. Finely chop the other half.

Wash the tomato and finely chop.

Remove the stems from chilies and finely chop

Remove the stems from green chillies rinse well, finely chop and reserve.

Peel and rinse 1 inch ginger and 10 pods garlic.

Roughly chop the ginger.

Add the ginger and garlic to a mixer jar and grind to form a smooth paste.

Separate mint leaves, coriander leaves and curry leaves rinse twice. Drain the green and reserve.

To Cook the Mutton:

Wash the mutton twice, place it in a colander allow excess moisture to drain.

Add the mutton to a pressure cooker along with chilly powder, turmeric powder, coriander powder, salt and pepper powder stir well and add 1 1/2 cups water.

Cover the pressure cooker, place a whistle and cook for 3 to 4 whistles until the meat is tender.

Reserve the mutton marrow bones is bowl to prepare this stir fry.

To Prepare Freshly Ground Masala Paste:

Heat a wok with 2 tbsp oil.

Add sliced onion, half the amount green chilies, half the amount tomatoes.

Next add 2 cloves, pepper corns, half the amount cinnamon, 2 cloves, 2 cardamoms, stone flower, fennel seeds, cumin seeds and fry all the ingredients.

Once the tomato and onion has softened and the oil separates reserve the masala in a plate and allow it to reach room temp.

Transfer all the ingredients to a mixerjar, add chilly powder, coriander powder and turmeric powder and grind to form a smooth paste we can add 2 tbsp water to grind the masala into a smooth paste.

To Prepare the Marrow Bone Fry:

On medium flame place a wok with 3 Tbsp oil.

Add finely chopped onion and tomato and fry till the onion and tomato has softened

Add the marrow bones and ground masala.

Add 1/2 tea cup water to the mixerjar and dilute the masala and transfer to the nalli bones.

Stir well and allow to cook on high flame till excess moisture has evaporated and the nalli has fried.

Adjust salt as per taste and fry well.

Once the oil separates, add curry leaves and pepper powder and stir fry well...Remove from flame and serve hot with roti or biryani and Enjoy!