Ginger Chicken/Adraki Murg

Today I am sharing one of the most ordered dishes in the restaurant,which is Ginger Chicken,a spicy and super flavorful dish.It is very easy to prepare and there is no need of marination of chicken and can be prepared in less than 45 mins.This goes very well with roti and chapathi.The combination of chicken with ginger,tomato and soy sauce makes it super yummy and you cannot resist from eating it. I am sharing the simplest method here,which I saw it on a cookery show recently.I tried it yesterday and It turned out  good and so thought of sharing it immediately.Also check out my other recipes like Mango chicken. Coriander chicken, creamy chicken curry , super spicy chicken curry and simple chicken pulao.

Preparation time : 20 mins

Cooking time : 40 mins

Ingredients :

Chicken : 1/2 kilo

Ginger paste : 2 tbsp

Garlic paste : 1 tbsp

Salt : to taste

Ajinomoto: 1/4 tsp (optional)

Onion Paste : 1/2 cup (chop onions into pieces and grind them into paste)

Tomato puree : 1/2 cup (boil tomatoes in hot water for 10 mins,peel the skin and blend it in a mixer grinder)

Tomato Ketchup : 1 tbsp

Red chili paste : 3 tbsp (remove the seeds from red chilies and soak the chilies in hot water for 20 mins,grind it into paste)

Green chili sauce : 1/2 tbsp

Soy Sauce : 1 tbsp

Vinegar : 1 tbsp

Black pepper powder : 1 tsp

 Chopped Coriander leaves : 1/2 cup

Oil : 3 tbsp

Method of Preparation :

1. In a bowl add tomato puree,tomato ketchup,vinegar,soy sauce,red chili paste,green chili sauce,mix and keep this paste aside.


2. Heat oil in a kadai,add onion paste and saute till the paste turns translucent.


3. Then add garlic paste and ginger paste, saute till the raw smell goes off.


4. Then add chicken pieces, salt and close the kadai with a lid(if required add little quantity of water, cook for 15 mins, then add Ajinomoto, paste which we prepared in step 1, cook for  another 15 mins.


5. Then add black pepper powder,coriander leaves and cook for 5 more minutes.Garnish with mint leaves and serve.

Ginger Chicken/Adraki Murg

Amaranth greens Stew/Thotakurra Pulusu/Harive soppu Gojju

Amaranth greens are very rich in nutrients and so I try to include in my diet often. I keep on trying different different recipes with it.I have already posted Amaranth greens-Coconut Fry before and today I am sharing Amaranth greens stew,which is very simple to prepare and here I am using amaranth stems also as they are also having the same nutritional benefits like that of leaves.

Nutritional Benefits of Amaranth Greens/Thotakurra/Harive soppu/Dhantina Soppu: Amaranth greens are also called as Chinese Spinach which is packed fully with nutritional benefits similar to Spinach.It contains rich amount of dietary fiber, folate,Proteins,vitamin A, vitamin B1, vitamin B2, vitamin C, vitamin B6, vitamin K, calcium, iron, copper, magnesium, phosphorus, Zinc,riboflavin and potassium.

Preparation Time : 10 mins

Cooking time : 30 mins

Ingredients :

 Chopped Amaranth greens along with stems : 2 cups

 Chopped onion : 1 cup

Tamarind : lemon sized ball

Red chilies : 4-5 no.

Mustard seeds/sasive/avallu : 1 tsp

Cumin seeds/jeera/jeerige : 1 tsp

 Grated Jaggery : 1 tbsp

Red chili powder : 1 tbsp

Chopped garlic : 1 tbsp

Turmeric powder : a pinch

Salt : to taste

oil : 1 tbsp

Method of Preparation :

1. Soak tamarind in enough water for 10 mins, extract the juice and keep it aside.


2. Heat a tbsp of oil in a kadai, add mustard seeds and allow them to splutter,then add cumin seeds and saute for 30 secs,then add  chopped garlic, turmeric powder,chopped onion,saute till the onion turn transparent.


3. Then add red chilies,chopped amaranth greens and cook it for 5-7 mins by closing the kadai with a lid.


4. Then add tamarind juice,salt,red chili powder  and little water and cook for 5-7 more minutes.


5. Finally add jaggery and cook for 2 more minutes.Dish out and serve along with rice or roti.

Amaranth greens Stew/Thotakurra Pulusu/Harive soppu Gojju

Ridge Gourd Peel Chutney/Birakaya Thokku Pachadi/Heeraikai Sippe Paccadi

Many of us know about the important health benefits of Ridge gourd, but only few know that the peel of ridge gourd is also having the same nutritional benefits like that of the vegetable.We generally throw away the peels and use only vegetable,but from now,don't throw the peels,use them in making this yummy Ridge Gourd Peel Chutney/Birakaya Thokku Pachadi/Heeraikai Sippe Paccadi

Nutritional Benefits of Ridge Gourd : Ridge gourd contains lots of water and is low in saturated fats,which makes it beneficial during weight loss. It acts as an excellent natural body cleanser,eliminating harmful pollutants from the body.It also helps in decreasing the alcohol intoxication by boosting the liver functioning. As it is rich in dietary fiber,it acts as best remedy for constipation and is even used to cure piles. It also helps in Diabetes,by reducing the sugar level both in blood and urine.It also helps in fortifying the immune system.

Preparation time : 10 mins

Cooking time : 10 mins

Servings : 1 cup

Ingredients :

 Peel of Ridge gourd /birakaya/heerai kai : 2 cups/peel of 2 medium sized ridge gourd.

Tamarind : lemon sized ball

Cumin seeds/jeera/jeerige : 1 tbsp

Garlic Pods : 4-5 no.

Green chilies : 6-7 no.

Oil : 1 tbsp

Salt : to taste

Ingredients for Seasoning/poppu/Tempering :

Mustard seeds/Avallu/Sasive : 1 tbsp

Red chilies : 2-3 no.

Curry Leaves /Karivepaku/Karivebina soppu : fist ful

Garlic pods : 2-3 no.

Asafoetida/Inguvva/Ingu/Hing : a pinch

Oil : 1 tsp

Method Of Preparation :

1. Wash the ridge gourd peels thoroughly with water and chop them into small pieces.Cut green chilies also into small pieces.


2. Heat a tbsp of oil in a kadai, add cumin seeds till they splutter,then remove them into a dish and let them cool.In the same kadai add green chilies,fry till they change the color slightly.Remove these also into a dish and cool.


3. Now add chopped ridge gourd peels,tamarind into the same kadai,close it with a lid and cook till the peels become soft.Remove these also into a plate and let them cool.


4. Now grind all these together by adding garlic pods and salt.Remove the chutney into a bowl.


5. In another/same kadai,heat a tsp of oil, add all the ingredients listed under seasoning(asafoetida,mustard seeds red chilies,garlic pods and curry leaves) one by one.Add this seasoning to the prepared chutney. It goes well with dosa,idli and rice.

[caption id="attachment_815" align="aligncenter" width="1024"] Ridge Gourd Peel Chutney/Birakaya Thokku Pachadi/Heeraikai Sippe Paccadi[/caption]

Note : If you do not like seasoning,you can skip that step.

 

Groundnut-sesame Ladoo/Peanut-Til Laddu/Palli-Nuvullu vundalu/Senaga-Ellu Vunde

Today I am sharing one of the tastiest and healthiest Sweet recipe,which is Groundnut-sesame Laddu/Peanut-Til Laddu/Palli-Nuvullu vundalu/Senaga-Ellu Vunde liked by all the age groups. This is not only healthy but also super tasty and can be prepared in less than 30 mins. It can be consumed even by the people who are on diet. All the three ingredients Ground nuts,Sesame and Jaggery are extremely healthy and are recommended for people suffering from Anemia,as all the three ingredients  are rich in Iron,an important mineral and a part of hemoglobin and helps in transportation of oxygen through out the body.

Health Benefits of Ground nuts/Peanuts/verusenaga/Pallilu/Senaga : These are pack with rich amounts of nutrients, minerals,anti-oxidants.These help in lowering bad cholesterol.These contains rich amount of dietary proteins,which are very important in the growth of cells and muscles.These are excellent source of folates,niacin,riboflavin,,Vit E,copper, manganese, potassium, calcium, iron, magnesium, zinc, and selenium.

Health Benefits of Sesame seeds/Til/Nuvvulu/Elle : These are packed with abundant amount of dietary protein ,thus helping in the growth of body cells.They are very good sources of B-complex vitamins such as niacin, folic acid, thiamin, pyridoxine  and riboflavin.These seeds are rich in Magnesium,which help in combating Diabetics.These are very very rich in iron,thus helping in relieving Anemia.

Preparation Time : 20 mins

Cooking time : 10 mins

Yield : 5 medium size laddu

Ingredients :

Ground nuts/Pea nuts/Pallilu/Veeru senaga Pappu/Senaga : 1 cup

Sesame seeds/Til/Nuvvulu/Elle : 1/2 cup

 Grated Jaggery/Bellam/Bella : 1 cup

Elachi /Cardamom powder : 1 tsp (optional)

Cashew nuts : for garnishing

Ghee : 1 tsp (optional) for greasing the plate

Method of Preparation:

1. Dry roast ground nuts/pea nuts in a kadai  with continuous stirring,till  brown spots appear on them.Remove them into a bowl and cool them.Once they get cooled,rub between the palms, so that the outer layer of ground nuts gets removed.


2. In the same kadai ,add sesame seeds and roast till they change their color. Remove them also into a bowl and let them cool.Mean while grease a plate with ghee.


3. Now in a mixer grinder add both roasted ground nuts and sesame seeds, grind them into powder.


4. Then add grated jaggery, elachi powder and grind them once again till the mixture forms like dough. The moisture in the jaggery is enough to roll out laddu,so no need to add water/ghee.


5.  Remove the mixture into a bowl and roll out the mixture into required size balls/ladoo .Garnish with Cashew nuts or any dry fruits.I did not fry cashew nuts,but you can fry it if you like.Take them into greased plate and allow it to harden for 30 mins and then you can serve.

[caption id="attachment_809" align="aligncenter" width="1024"] Groundnut-sesame Ladoo/Peanut-Til Laddu/Palli-Nuvullu vundalu/Senaga-Ellu Vunde[/caption]

 

Mango-Chicken Curry/Mamidikaya-Chicken curry/Mavinakaya-Chicken Curry

We get plenty of raw mangoes in this summer season,which are very healthy , packed with several nutrients.So,make use of it in various forms this season.I have shared raw mango-coconut chutney earlier. Today, I am sharing another recipe with raw mango in combination with chicken.The combination of raw mango with chicken goes really well, the tangy flavor of mango combines with chicken gives a special flavor to the dish.This is one of the simplest chicken recipes,which do not need any marination or masala.

Health Benefits of Raw Mango/Mavinakayi/pachi mamidikaya :It contains rich amount of vitamin C,which is a powerful antioxidant,helping in preventing cancer.It is also a rich source of Iron,helps in decreasing Anemia.It also helps in gastro-intestinal disorders,constipation,morning sickness,indigestion,piles,diarrhea and also helps in improving stamina.

Preparation time : 15 mins

Cooking time : 50 mins

Ingredients :

Chicken : 1/2 kilo

Raw mango/mamidikaya/mavinakaya pieces(with out peel) : 1 cup

Onion pieces : 1 cup

Ginger-garlic paste : 1 tbsp

Salt : to taste

Turmeric powder : a pinch

Red chili powder : 1 tbsp

Coriander leaves/kothumbari soppu/kothmir : fist ful

Oil : 2 tbsp

Method  of Preparation :

1. Clean chicken pieces properly and keep them aside.


2. Heat oil in a kadai,add onion pieces and saute till they turn transparent.Then add ginger-garlic paste,turmeric powder and saute till the raw smell goes off.


3. Add chicken pieces,raw mango pieces and cook for 15 mins by closing the kadai with a lid.


4. Then add salt,red chili powder,sufficient amount of water and cook for 15 more mins.


5. Then add coriander leaves,cook for 2 more mins. Dish out and serve with rice or chapathi.

[caption id="attachment_800" align="aligncenter" width="1024"] Mango-Chicken Curry/Mamidikaya-Chicken curry/Mavinakaya-Chicken Curry[/caption]

Note : can add tomato pieces also along with mango pieces for extra taste.

Amaranth greens-Coconut Fry/Thotakurra-kobbari Fry/Harive soppu-Thengina kai Fry

It is always advisable to consume 2 servings of green  leafy vegetables every day especially Spinach,Amaranth and Gongura.Daily we need to alternate between these leafy veggies and most of us don't like them  as such or in form of usual curries. I experiment with different combination to make it more tastier and one such successful  experiment is this Amaranth-coconut fry,  and so I want to share it with you .

Nutritional Benefits of Amaranth Greens/Thotakurra/Harive soppu/Dhantina Soppu: Amaranth greens are also called as Chinese Spinach which is packed fully with nutritional benefits similar to Spinach.It contains rich amount of dietary fiber, folate,Proteins,vitamin A, vitamin B1, vitamin B2, vitamin C, vitamin B6, vitamin K, calcium, iron, copper, magnesium, phosphorus, Zinc,riboflavin and potassium.

Health Benefits of Coconut/Tenginakayi/kobbari kaya : Coconuts have antiviral,antibacterial and antifungal properties which helps in keeping infections at bay and also helps in improving immunity of the body. It contains a very rich amount of calcium,Potassium,Magnesium and electrolytes.It is also rich in dietary fiber,minerals,vitamins and anti oxidants.As it is rich in calcium,it helps in keeping bones and teeth strong and healthy.

Preparation time : 15 mins

Cooking time : 25 mins

Ingredients :

Amaranth greens/Thotakurra/Harive soppu : 1 big bunch

Desiccated Coconut Powder /endu kobbari podi/Thengina kayi pudi : 2 tbsp

Onion : 1 no.

Tomato : 1 no.

Red chilies/endu mirchi/ona menasinakayi : 4-5 no.

Mustard seeds/avallu/sasive : 1 tsp

Cumin seeds/jeera/jeerige : 1 tsp

Bengal gram/senaga pappu/kadale bele : 1 tsp

Split black gram/mina pappu/uddhina bele : 1 tsp

Salt : to taste

Turmeric powder : a pinch

Cumin powder : 1 tsp

Red chili powder/Karam/Ona mensinakayi pudi : 1 tbsp

Oil : 1 tbsp

Method of Preparation :

1. Chop Amaranth greens,tomato  and onion in to small pieces and keep them aside.


2. Now heat oil in a kadai ,crackle mustard seeds,then add cumin seeds and saute till they splutter. Then add split black gram,bengal gram,red chilies and saute for 30 secs.


3. Then add onion pieces, saute till the onions turn transparent,then add chopped amaranth greens and cook till they become soft .


4. Add tomato pieces,turmeric powder and cook for 2 mins.Then add salt,red chilli powder and cook for 2 more mins.


5. Add Cumin powder,desiccated coconut powder ,stir  and cook for 1 min .Dish out,garnish with some more coconut powder and serve with rice or roti.

 

 

[caption id="attachment_772" align="aligncenter" width="1024"] Amaranth greens-Coconut Fry/Thotakurra-kobbari Fry/Harive soppu-Thengina kai Fry[/caption]

 

 

 

 

Prawn Pulao/Royallu Palav/Yetti pulao

Prawn Pulao is one of my favorite and I prefer it more than chicken Pulao and vegetable pulao.It is simple to prepare and  tasty too. This is a good option during travelling for non-veg lovers.

Nutritional Benefits  of Prawns : These prawns are low in calories and fat compared to Chicken.These are a good option for protein source as these are rich in proteins.They also contain important minerals like Zinc,selenium and Magnesium. These also contain Iron,Iodine,B-complex vitamins.These also contain Omega-3 oils, which helps in preventing blood clot formation thereby reducing the risk of heart attacks.

Preparation time : 30 mins

Cooking time : 35-40 mins

Ingredients :

Cleaned and deveined Prawns/royallu/yetti : 1/2 kilo / 1 cup 

Basmati/normal rice : 2 cups

Onion pieces : 1/2 cup

Carrot pieces : 1/2 cup

Cloves/lavangam : 5-6

Shajeera : 1 tsp

Elachi/cardamom/elakullu : 3

Cinnamon stick/dalchina chekka/dalchini : 2 (1 inch sticks)

Star anise : 2

Bay leaf/biryani aku/paththa : 2

Marati moggu/capers : 2

Mace/japatri/jayi patre : small piece

Nutmeg powder/jajji kayya pudi/ : 1/4 tsp

Slitted Green chilies : 3-4 no.

Tomato pieces : 1/2 cup

Salt : as per required

Ginger-garlic Paste : 1 tbsp

Garam masala Powder : 1 tbsp

Ghee : 1 tbsp

Oil : 3 tbsp

Water : 4 1/2 cups

Coriander leaves /kothmir/kothumbari soppu : fist ful

Turmeric powder : a pinch

Method of Preparation :

1. Boil prawns in water with little salt and a pinch of turmeric in a pressure cooker till 2 vissils and keep them aside.


2. Heat the pressure cooker and add 3 tbsp of oil and allow it to get heated, then add  shajeera,Elachi, nutmeg powder,bay leaves,Mace,capers and saute for 30 seconds.


3. Then add onion pieces and slitted green chilies and saute till onions turn transparent.Then add ginger garlic paste and saute until raw smell goes off.Add carrot pieces,stir once.


4. Then add tomato pieces, saute for 3 minutes, then add boiled prawns,stir and cook for 10 minutes by closing with a lid.


5. Then add washed and strained  basmati/long grain rice and stir thoroughly, then add 4 1/2 cups of water,required amount of salt,garam masala powder,coriander leaves and stir once again, then close the lid and cook on a medium flame till 2 visils.


6. Let it cool down,then remove the lid, add 1 tbsp of ghee and mix once again.


7. Dish out and serve with cucumber raita or any curry.

[caption id="attachment_761" align="aligncenter" width="1024"] Prawn Pulao/Royallu Palav/Yetti pulao[/caption]