EASY CHICKEN KURMA(PRESSURE COOKER METHOD)

 During weekends my apartment is filled with the aroma of delicious chicken curries. The happiness of lively kitchens can be felt everywhere. It is family time, chit chats, dining with our loved ones (pending house hold chores apart). Weekdays are quite hectic for office goers and we cannot spend much time on cooking. Many of us prefer making some quick fix veg curries rather going for time consuming non veg on that busy days. The most time consuming step in curry making is sauteing of onion .Thanks to the invention of pressure cooker. It made our life easier.

 Coming to this recipe…Since this curry is made in cooker, the onions and other ingredients need not be fried for long time. It will get nicely cooked under high temperature and pressure without compromising on the taste. This can be made even on your busy weekdays too..Enjoy your dining everyday… 

Ingredients 

1.      Chicken-750gm,cut into medium size pieces

2.      Onion-3medium,roughly chopped

3.      Ginger-1 n 1/2tblsp-chopped

4.      Garlic 1n 1/2tblsp

5.      Green chilly-4 nos-

6.      Tomatoe-2nos,chopped

7.      Coriander powder-2tblsp heaped

8.      Turmeric powder-1/4tsp

9.      Garam masala-3/4tsp

10.  Whole spices-cardomom-4nos,cloves 4nos,cinnamon-1 tsick

11.  Oil-2tblsp

12.  Salt

13.  Water-1 cup or more

14.  Coriander leaves- chopped, one hand ful

15.  For grinding-

Grated coconut-2 or 3 tblsp

Whole black pepper-1/2tblsp

Saunf-3/4tsp

Kus kus-1tsp

Method of preparation

1.      Heat oil in a cooker. Add whole spices. When the aroma comes add onions,ginger,garlic and green chillies.Saute for few minutes or until onions slightly changes its color.

2.      Add in all the powders and chopped tomatoes sauté for 2 minute. Add salt and chicken pieces mix well. Add water and cook for 2 or 3 whistles.

3.      By the time grind the ingredients listed under for grinding by adding little water.

4.      Open the cooker once the pressure goes down. Add the grinded coconut paste and boil the curry for few more minutes. Check for salt. Add some chopped coriander leaves and keep closed for some time.(if the curry is too thick some boiled water can be added)

This one goes well with rotis and appam.

ZERO FAT VANILLA SPONGE CAKE (EGGLESS ,BUTTER OR OIL LESS)

This is My first post of this year. Let it be a sweet beginning with a super easy recipe.

What comes into your mind when you think about a cake recipe? Flour sugar and butter..Right? Can you imagine a cake without using a drop of butter or oil??? Yes it is!! This is such a magic cake without even a trace of butter or oil.

I saw this recipe while in search for an eggless cake. I never ever imagined a cake  can be made without using a drop of fat. So I was quite skeptical about the outcome. I kept my eye whole through the process of baking and to my surprise this cake rose up very well and turned very soft . Whenever I feel like to have a cake I make this. This is perfect with a cup of tea or coffee.

Recipe is adapted from here

 

Ingredients

1.      Maida-3/4cup

2.      Sugar-1/2cup

3.      Baking powder-3/4tsp

4.      Baking soda-less than 1/2tsp

5.      Curd-1/2cup( I used low fat curd)

6.      Milk-1tblsp (more or less)

7.      Vanilla essence-1tsp 

Method of preparation

1.      Prepare an 8” inch cake tin. Preheat oven at 180◦ for 10 minutes.

2.      Beat curd. Add baking powder and baking soda. Beat well. Add sugar in, beat until sugar dissolves. Add vanilla essence. Add Flour in two batches and mix well without any lumps. If the batter is too thick add milk. Pour the batter into prepared cake tin and Bake in a pre heated oven at 180 ◦ for 30 min or until the inserted tooth pick comes out clean.

OATS- WHOLE WHEAT COOKIES

These cookies are healthy delicious one. They are quite easy to make. Whenever you feel like to munch on something go for these healthy cookies. You will love this for sure.

Ingredients

1.      Wholewheat-1/2 cup

2.      Oats-1/2 cup

3.      Sugar-1/4cup

4.      Honey-1tblsp

5.      Baking soda-1/2tsp

6.      Butter-1/4cup

7.      Water-1tblsp

Method of preparation

1.      Preheat oven at 190◦ for 10 minutes. Line a baking tray with butter paper and grease with some oil or butter.

2.      Mix oats and whole wheat in a bowl. Heat a pan or any vessel. Melt butter by keeping the pan in low flame. When it melts completely switch off the flame. Let it cool down. Add sugar,honey,baking soda and water into this. Stir until sugar dissolves.

3.      Pour butter mixture into whole-wheat oats mix.mix well.

4.      Take small balls out of it. Slightly flatten with your hands. Place it on a prepared baking tray. Do not place closely as it will expand while cooking. Bake at 190◦ for 10 minutes.

5.      Once it is cooked carefully transfer (using a spatula will make this job easier) as it may break apart. It will turn crispy and firm upon cooling.

Notes : with this measurement around 12 cookies can be made. I baked in 2 batches. 

cookie dough

shaped into balls

flattened slightly

arranged on a baking tray

done..

GREEN CHICKEN CURRY

Now a days as a part of healthy eating we reduced intake of  rice  and cook it only once in a week .Other days of our lunch and dinner would be chappathi and finding a good curry for rotis is a difficult task for me. There were few pieces of chicken lying in my fridge and this time I wanted to try a different curry that goes well with chappathi. When I started making this, I was quite blank on what to make or how to make. In between my little naughty boy started crying .I was just throwing all the ingredients in to the pan and finished cooking somehow. I couldn’t even check the saltiness!! When my husband came back from office ,the first thing he asked was “ahhh nalla manam …nee entha innu undakkiye”?(wow nice aroma! What you prepared today?)  .Yes it was…it taste as good as it smells. Also It was looking really pretty with beautiful green color.GO GREEN :)So do try this colorful curry…    here goes the recipe

Ingredients

1.      Chicken-500gm,cut into medium size

2.      Onion-3medium sized,roughly chopped or sliced

3.      Ginger-1tbsp,chopped

4.      Garlic-1tbsp,chopped

5.      Green chilly-2nos,slitted(see notes)

6.      Tomato-1 roughly cut+ 1 chopped

7.      Coriander powder-2tsp,heaped

8.      Turmeric powder-1/2tsp

9.      Garam masala powder-3/4tsp

10.  Whole black peper-1 or 1n 1/2tbsp

11.  Cardamom-2nos

12.  Coriander leaves-one handful

13.  Mint leaves-1 handful

14.  Curry leaves-2sprigs

15.  Salt

16.  Oil-1 tbsp

17.  Water-1 n 1/2 cups

METHOD OF PREPARATION

1.      Heat oil in a pan. Add whole black pepper and cardamom. When the aroma comes add garlic and ginger. Stir for 2 minutes. Add onions and salt. When onion turns soft add in all powders. Stir for 2 minutes. When onions turns soft add roughly cut tomato (reserve chopped tomatoes aside for adding it later ).when tomatoes are cooked add all the leaves and switch off the flame.

2.      Let the masla cools. Grind this into smooth paste. Pour it back into the pan ..Add 2 cups of water. Add salt if requires. Once it starts boil ,add the chicken pieces in. Cover and cook till gravy thickens. Lastly add chopped tomatoes. Serve hot with your favorite flat breads..

Notes: If you don’t like your curry to be much spicy remove green chilly just before grinding the masala.