Skip to main content

HARIYALI MURGH (SOUTH INDIAN STYLE)

HARIYALI MURGH (SOUTH INDIAN STYLE)
INGREDIENTS
½ kg chicken
1 tsp ginger paste, 1 tsp garlic paste
1 tsp each cumin, turmeric and red chilly powder
1 tsp black pepper, 6-8 green chilly
½ cup yoghurt, ¼ cup fresh cream
A bunch of green coriander leaves finely chopped
½ cup oil
¼ cup mint leaves finely chopped
½ cup grate coconut
8-10 cashew nuts
2 tbsp lemon juice
PREPARATION
1 Wash the chicken, make small cut on chicken and rub ginger. garlic paste, black pepper and salt, leave aside and marinate for 45 minutes,
2 With half of the yoghurt, make mixture of yoghurt and cashew nut in a mixer and mix remaining yoghurt with fresh cream, add cumin seed powder, turmeric powder, red chilly powder to yoghurt + fresh cream paste
3 Grind grated coconut, coriander leaves, mint leaves, green chilly together and make smooth paste of it.
METHOD
1 Heat oil in a pan, fry the chicken till it is brown, and add yoghurt + fresh cream paste and cook on slow flame till oil start separating.
2 Now add green coconut mixture and simmer till it is done. Add water if
required
3 When the chicken is finally done, add yoghurt + cashew nut paste and cook for some time till the gravy is thick and of desired consistency.
4 Serve hot with Nan, or Roti, or Parantha.

-------------------------------------------------------------------------
copy right resreved
Lalit Niranjan
24/09/2009

Popular posts from this blog

SHAHI PRWAN CURRY

SHAHI PRWAN CURRY (PRWAN IN MUGHALI STYLE) INGREDINTS ½ kg medium size prawn ¼ cup onion paste 1 tsp garlic paste, 1 tsp ginger paste ¼ cup red chilly paste ¼ cup yoghurt, ¼ cup tomato puree ½ tsp black pepper, dhania powder ½ tsp turmeric, red chilly powder2 tsp lemon juice 2 tsp fresh cream ¼ cup mustard oil (Preferred) or any other veg oil Salt to taste 2 tsp badam (Almond) paste 2 tsp kaju (Cashew Nut) paste A bunch of coriander leaves METHOD 1 Wash the prawn, take out the veins and marinate for ½ hr with lemon juice, salt, turmeric, red chilly, and black pepper powder. 2 Heat oil in a kadahi, deep fry the prawn, remove and keep aside. 3 Now add tomato puree and onion paste to the oil and cook for some time, add ginger, garlic paste, dhania powder and cook for few minutes 4 Add yoghurt and red chilly paste and cook till oil separates, add a little water and let it boil, add prawns and cook till it is done till the gravy is of desired consiste...
1 comment
Read more

SPICY GOAN PRAWN

SPICY GOAN PRAWN (It is a very popular Goan dish, the secret of the dish is its ‘special goan masala’, known as Balchao, and it is a dry kind of preparation and very tasty) ----------------------------------------------------------------------------------------------------- I NGRDIENTS 1 cup dishelmed prawn 3 tsp Cary fish (dried prawn) ½ tsp turmeric powder, ½ tsp sugar 1 tsp Goan fenny or white rum 1 tsp lemon juice ¼ cup oil BALCHAOMASALA 1 tsp red chilly powder, 1 tsp Goan vinegar 1 tsp chopped garlic, 1 tsp chopped ginger 1 tsp whole garam masala Salt and pepper to taste PREPARATION & METHOD FOR BALCHAO MASALA 1 Make a fine paste of all the ingredients, add Cary fish, Goan fenny and vinegar, mix well 2 Marinate the prawn with salt and turmeric powder for 45 minutes, keep aside 3 Heat oil in a kadahi, add onion and sauté it, add turmeric powder, marinated prawn and the Balchao masala, cook for a while 4 Add salt, sugar and lemon juice, simmer...
Post a Comment
Read more

KADAHI KALEJI (LIVER OF A LAMB)

KADAHI KALEJI (LIVER OF A LAMB) INGREDIENTS 2 onions finely chopped ½ cup bitten curd 1 tomato thinly sliced 4-6 green chilies finely crushed 1 tsp roasted cumin seed ½ tsp kasuri methi ½ cup cocking oil 1 tsp each of red chili powder, turmeric powder, dhania powder and black pepper 1 tsp whole crushed garam masala 2 tbsp lemon juice Salt to taste PREPARATION Wash the kaleji; add little bit of lemon juice, and salt, leave aside for 15 minutes and the wash it again. This will remove any unwanted smell if any present in the kaleji. METHOD 1 Heat oil in a kadahi, a fry the onion till it is tendered, add ginger/garlic paste and cook for a while; now add turmeric, red chilly and dhania powder, cook for few minutes, add a little bit of water to be cocked smoothly on simmer. 2 Now add kaleji, tomato and cook for 10-15 minutes, till the kaleji is done, remove from the heat and let it be cooled, add bitten curd, crushed roasted jeera seed, kasuri methi and cook till oil start...
Read more