I usually do not like cooking with coconut, but now a days I have tried so many dish with coconut and every recipe tasted great. I always thought cooking with coconut will ruin the spiciness of the dish. But, i was wrong. The following recipe is a living proof. Try it, and if you think like me it will change your thinking too.
The picture did not come out great but taste is a real winner.
Recipe as follows:
Chicken, 1 inch pieces 1 kilogram Lemon juice 2 tablespoons Salt to taste Turmeric powder 1/2 teaspoon Oil 3 tablespoons Cinnamon 1 inch stick Cloves 4-5 Bay leaf 1 Curry leaves 10 Onions, chopped 2 medium Ginger, chopped 1 inch piece Garlic, chopped 5-6 Tomatoes, chopped 3 medium Turmeric powder 1/2 teaspoon Coconut, scraped 1 cup Fresh coriander leaves, chopped 2 tablespoons FOR THE MASALA Cinnamon 1 inch stick Cloves 3 Green cardamoms 3 Black peppercorns 5-6 Cumin seeds 1 teaspoon Coriander seeds 1 tablespoon Fenugreek seeds (methi dana) 1/2 teaspoon Poppy seeds (khuskhus/posto) 1 teaspoon ,red chillies 6-7, depending on the quality of your red chili you can increase or decrease the amount.
Method:
Marinate chicken with lemon juice, salt and turmeric powder for half an hour. For masala powder dry roast one inch cinnamon, three cloves, cardamom, peppercorns, cumin seeds, coriander seeds, fenugreek seeds, poppy seeds, Kashmiri and Madras red chillies. Cool and grind to a powder. Heat oil in a kadai. Add remaining cinnamon, cloves and bay leaf. Sauté for half a minute. Add curry leaves and onions and continue to sauté. Add ginger and garlic. Sauté for five minutes. Add chopped tomatoes and salt. Stir and mix well. Add turmeric powder and freshly ground masala powder. Add scraped coconut and stir for two to three minutes. Add chopped coriander leaves and mix. Add chicken and mix. Sauté for a while. Add a little water and bring it to a boil. Cover and cook over medium heat for ten to fifteen minutes. Serve hot.
The picture did not come out great but taste is a real winner.
Recipe as follows:
Chicken, 1 inch pieces 1 kilogram Lemon juice 2 tablespoons Salt to taste Turmeric powder 1/2 teaspoon Oil 3 tablespoons Cinnamon 1 inch stick Cloves 4-5 Bay leaf 1 Curry leaves 10 Onions, chopped 2 medium Ginger, chopped 1 inch piece Garlic, chopped 5-6 Tomatoes, chopped 3 medium Turmeric powder 1/2 teaspoon Coconut, scraped 1 cup Fresh coriander leaves, chopped 2 tablespoons FOR THE MASALA Cinnamon 1 inch stick Cloves 3 Green cardamoms 3 Black peppercorns 5-6 Cumin seeds 1 teaspoon Coriander seeds 1 tablespoon Fenugreek seeds (methi dana) 1/2 teaspoon Poppy seeds (khuskhus/posto) 1 teaspoon ,red chillies 6-7, depending on the quality of your red chili you can increase or decrease the amount.
Method:
Marinate chicken with lemon juice, salt and turmeric powder for half an hour. For masala powder dry roast one inch cinnamon, three cloves, cardamom, peppercorns, cumin seeds, coriander seeds, fenugreek seeds, poppy seeds, Kashmiri and Madras red chillies. Cool and grind to a powder. Heat oil in a kadai. Add remaining cinnamon, cloves and bay leaf. Sauté for half a minute. Add curry leaves and onions and continue to sauté. Add ginger and garlic. Sauté for five minutes. Add chopped tomatoes and salt. Stir and mix well. Add turmeric powder and freshly ground masala powder. Add scraped coconut and stir for two to three minutes. Add chopped coriander leaves and mix. Add chicken and mix. Sauté for a while. Add a little water and bring it to a boil. Cover and cook over medium heat for ten to fifteen minutes. Serve hot.
As stated by Stanford Medical, It's indeed the SINGLE reason women in this country get to live 10 years longer and weigh on average 19 kilos lighter than us.
ReplyDelete(Just so you know, it is not about genetics or some secret diet and EVERYTHING to do with "how" they are eating.)
BTW, What I said is "HOW", not "WHAT"...
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