Palak Chicken

Palak Chicken

It is quick, no fuss recipe, and for extra special, pair it up with Plain Biryani Rice. Good for unexpected guests or as a potluck dish.

Ingredients:

Step 1:

Fresh Spinach - 1 bunch (remove the leaves, soak in turmeric (1 tsp) + lots of water for 10 mins, and wash well)

Heat a deep nonstick flat pan, add kettle boiled water + 1 cap full white vinegar, and add spinach leaves, cook these until leaves are wilted on medium heat for about 3 mins. Once wilted drain off the water, keep it cooled and grind in mixie into smooth puree with out adding water.

Step 2:

Rice Bran Oil - 4 tbsp

Boneless chicken - 588 g or use 600 g (wash, and cut into bite size cubes)

Red onion - 1 no. large (chop these into medium thick ness, not too fine)

Ginger garlic paste - 1 and 1/2 flat tsp (use freshly ground)

Turmeric - 1/2 tsp

Chilli powder - 2 tsp

Kashmiri Chilli powder - 1 tsp

Punjabi garam masala powder - 1 tsp (everest brand)

Home made masala powder - 1 tsp

Kasoori Methi - 3 tsp (these are sold in Indian groceries as dry version)

Salt to taste

Green chillies - 4 no. (keep them whole)

Butter - 1 tbsp

Coriander leaves - Handful or more (chopped finely)

Lemon juice - 1/2 no. (take the juice)

Proceed:

1) Heat the same nonstick pan (which you have wilted spinach init) on medium -low, add oil, once heated, add the ingredients, chicken, onion, gg paste, chilli powders, garam masala, home made masala, turmeric, kasoori methi and salt to taste, mix well, keep it covered and cook these until oil separates from it, say about 10 mins or so by mixing now and then(where chicken will also releases water and oil will be floating).

2) Now add spinach puree, whole green chillies, and 1 tbsp butter, mix well keep it in sim, covered, lastly cook away for 5 mins. Switch off (check whether chicken is cooked fully or not, if not, cook few more mins). Remove the lid and garnish with fresh coriander and lemon juice, mix well, cover for 5 mins and Serve. *Rest for 1 hr before serving.

I served up with Plain Biryani Rice and Mango Lassi.

Plain Biryani Rice

Translation:

Murg = Chicken

Saag = Greens

Palak = Spinach

Can be heard as Saag Murg/ Palak Chicken/ Palak Murg.

Tip:

No need, to panic by not frying onion and gg paste, these will be fried nicely. 

Note:

Home Made Masala Powder: (same as kodi masala)

Coriander seeds - 3 flat tsp, White poppy seeds - 1 flat tsp, Whole Cloves - 6 no., Cardamom - 6 no, Cinnamon stick - 1 inch - grind these into fine powder in coffee grinder.

Please refer to my spice page for translation.

Get to-gether Menu:

Palak Chicken

Dal Gosht

Mirchi Ka Salan

Naan

Biryani Rice

Mango Lassi

Sheer Khorma

How did you like this dish? feed back is always welcome............

© 2010 by Rajani Rayudu

Beetroot Halwa

Beetroot Halwa

Easy peasy beetroot halwa if you have food processor and gulab jamun syrup in hand :-)

Ingredients:

Beetroot - 3 m (skin removed, top and tail off and cut them into wedges and grate in food proceesor)

Cardamom - 6 no. (powder)

Gulab jamun syrup - 8 gartelu (gunta garte)

Ghee - 50 g + 50 g

Proceed:

Heat a deep nonstick kadai, add ghee 50 g once started to melt add grated beet-root and fry for 10 mins.

Add cardamom powder, mix and add gulab jamun syrup, mix well, keep it covered and cook these until all the syrup is absorbed by beet-root and is cooked, it will take 30 mins, make sure you keep stirring in between.

Once syrup is absorbed add remaining ghee and fry for 2 mins and switch off.

Meanings:

Gunta gartelu = spatula used for rasam or sambhar.

Serve with vanilla ice cream or serve in small steel bowls as a party dish.

Tip:

Use gulab jamun syrup only, to give glossy finish for beetroot halwa. You will be surprised to the taste. and please don't for get to leave your feed back :-), much appreciated.

© 2010 by Rajani Rayudu