Spinach Chicken/ Palak Chicken

  

Type: Gravy

Serving: As desired

Preparation time: 30 minutes

Ingredients:

Spinach/Palak – 1big bunch (Blanched)

Chicken (Skin out) -300grams

Ginger & garlic paste – 2 teaspoon

Oil – 1 tablespoon

Onion (finely chopped) – 1 Big size

Chili powder – 1 to 2 teaspoon (As spicy as you want)

Coriander powder – 1 teaspoon

Sugar – A pinch

Salt to taste

Cashewnut paste/Walnut paste/Almond psate (these are optional,you can even skip it ) -1 tablespoon

Garam masala powder -1/2 teaspoon

Turmeric powder – A pinch

Lemon - 1

Water

Preparation Method:

Blanching Spinach: Clean spinach put it in boiling water let it boil for 1 minute take spinach out & put it in cold water. Grind it into a paste.

Cashew paste: Soak 10 to 15 cashewnuts in water/milk over a night or soak it in warm water for 30 minutes grind it in a mixer. Sameway you can soak walnut or almonds.

Heat a pan put oil in it then add onion fry it till light brown put chicken fry it for 2 minutes add ginger & garlic paste, turmeric powder & pinch of salt sauté it till liquid is evapourated  then add chili powder, coriander powder, salt to taste,1 small cup of water close the lid till chicken is cooked then add spinach puree,walnut paste sauté it for couple of minutes finally add garam masala powder & pinch of sugar mix it well & spinach chicken is ready to serve. Squeeze lemon juice on the top to enhance the flavours.

Note: You can add tomato puree if you desire

You can serve with butter/cream on the top

You can add fresh mint/coriander paste instead of spinach puree

Best served with roti, paratha, pulka, chapathi, dosa, pav, bread.

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Puliogare

It is one of the traditional recipe from Iyengar’s kitchen(Tamil Nadu).It is filled with tamarind & gingelly flavours. It can be easily prepared & can be stored for longer time. Best recipe for picnics & lunch box. In Indian temples most oftenly it is served as prasadam. It is one of the instant recipe that can be prepared with in few minutes.

Ingredients for powder:

Dry red chili – 10 to12 numbers

Coriander seeds – 1.5 tablespoons

Cumin seeds – 1 teaspoon

Pepper – 1/2 teaspoon

Oil – 1 teaspoon

Sesame seeds(White/black) – 2 teaspoon

Copra powder – 1tablespoon(optional)

Bengal gram(Channa) – 1 tablespoons

Black gram(Urad Dal) – 1 tablespoon

Preparation of powder :

Heat a pan put a spoon of oil roast all the above ingredients preferably separately so you can store it for longer time orelse its ok except copra grind it to a fine powder lastly add copra grind it again.

Ingredients for Tamarind paste:

Tamarind -1 cup

Water -  1 cup

Soak tamarind overnight in water squeeze it well & strain it with a strainer now tamarind paste is ready. OR

Soak tamarind in warm/hot water for 10 minutes squeeze it well & strain it.You can store it in the refrigerator for a week.

Cook tamarind in the cooker after cooling squeeze it & strain it, you can store this for 15 days in refrigerator.

Ingredients for Rice:

Plain cooked rice – 3 cups(not over cooked & each rice should be separable easily)

Gingelly oil/ Any oil -  1 cup

Jaggery – 1 tablespoon

Groundnut – 1 tablespoon

Channa – 1 teaspoon

Urad dal – 1 teaspoon

Tamarind paste – 2 to 3 tablespoon

Asafoetida – ½ teaspoon

Curry leaves – 10 to 15

Mustard seeds – 1 teaspoon

Turmeric powder – ½ teaspoon

Salt to taste

Preparation method:

Heat a pan put gingelly oil when it is hot fry groundnut,channa, urad dal crisp take it out keep it asideput mustard seed, asafetida, broken dry chili 2(optional),curry leaves, turmeric powder, tamarind paste, jaggery stir it till the oil rises to the top add salt puliogare powder stir it for a while turn off the flame.Finally add fried groundnuts,channa,urad dal. Mix the rice little by little if required you can add gingelly oil for good mixing.

Note: While cooking rice add some salt to taste.

For garnish you can add grated copra & dry roasted sesame seeds.

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Puran poli / Bele obbattu

Type: Sweet

Serving: 10 to 12 nos

Preparation time: 1 Hour

Ingredients:

All purpose flour(Maida) – 150 grams

Bombay rava(Samolina)  - 100 grams

Salt a pinch

Oil – 1 ½ cup

Ghee – ½ cup

Turmeric powder – ¼ teaspoon

Cinnamon powder – 1 teaspoon

Arhar dal/ toor dal – 100 grams

Water

Grated coconut – 1 cup

Refined Jaggery – 100 grams

Nutmeg powder- 2 pinch

Preparation Method:

Take a bowl put maida, rava, salt, 1½ cup of water, turmeric powder mix it prepare a soft dough finally add oil little by little mix it close a lid keep it aside for resting atleast for 1hour.

Soak dal for 30 minutes, place a vessel on the flame with water of ½ liter let it boil put soaked arhar dal turmeric powder a teaspoon of oil cook dal , till it is cooked exactly( i.e,dal should not be too much mashy it should be cracked in center).

After dal is cooked stain the water from it lower the flame put crushed jaggery in it mix it in between till jaggery is Completely melt, put grated coconut cook dal for 10 minutes. Lastly add cardamom powder & nutmeg powder turnoff the  flame. Let it cool then grind it in a mixer into a fine thick paste without adding anymore water. Adding extra water may spoil the stuffing consistency & also you cannot store it for a longer time.

Now take a banana leaf show it to the fire just to make it soft or plastic sheet grease it with oil, grease your hands, take a small amount of dough spread  it on the leaf without any hole in it make a small ball of stuffing fill it in the dough & pat the poli into round shape heat a pan place the poli on it roast it on both the sides with some ghee or oil serve it. Do the same with remaining stuff & dough.

Best served with ghee, coconut & poppy seeds kheer, warm milk, ripe mango pulp.   

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