Coconut Chicken

A spicy chicken preparation always makes our dinner perfect, that too in chilled cold weather. While making the dinner I always wanted to give him a new essence so that he feels good. Because dinner is the only meal which he eats properly. Breakfast time he is so busy so most of the days he takes only one piece of toast, and in lunch almost every day busy with meetings. That’s why I want him to have the dinner properly.

I already tried many chicken dishes and looking for something new. I had half coconut in fridge and I wanted to finish it so tried to make something with coconut .And prepared this yummy COCONUT CHICKEN. The recipe is really easy, but believe me this one is really too good with the smell of coconut.

Preparation time: 15 mints.
Cooking time: 30 to 40 mints.

Ingredients:
1.Chicken : 600 gm. (medium size pieces).
2.One large sliced onion.
3.One inch crushed ginger.
4.Three to four clove crushed garlic.
5.Half cup fresh ground coconut.
6.Two dry red chili.
7.Few cumin seeds, few coriander seeds, few black pepper corn, 2 clove, 2 cardamom, One small cinnamon stick, Few sesame seeds.
8.Half tea spoon turmeric powder.
9.Half tea spoon red chili powder.
10.One table spoon well bitten curd.
11.Salt and sugar as per taste.
12.Sunflower oil  for cooking.

Process:
Marinate the chicken pieces with some salt, turmeric powder and red chili powder for 15 mints.

Now add some oil in a pan and add the coconut and all the whole spices and fry till the coconuts turn into brown color.

Let it cool now make a smooth paste with some water and keep it aside.

Now add some oil in a vessel and add the sliced onions and fry till the onions are transparent. 

Now add the crushed ginger and garlic and saute for some time.

Now add the chicken pieces and cook till the chickens are tender.

Now add the coconut and spices mixture into the vessel and mix well. Cook with a lid for 10 mints in low heat.

Now remove the lid and add some sugar and well bitten curd. And cook for another 10 mints.

Your COCONUT CHICKEN is ready serve hot with Roti or Paratha.

Aloo Kumro patol er Chokka or Potato Pumpkin Curry with Parwal

Today I am so tired because we went for our daughters 1st school or you can say play school. She liked the place and her new friends. Even I got few good friends. I told them about my blog too, they are not Indians but I felt very good when they told that they love Indian food very much. It’s always good to meet new people from different culture. It’s a nice day out for baby and mamma.

Vegetables are always first preference for me, but as I told before my husband is very choosy in vegetables. So no other way, tried something from my Maa’s kitchen because he loves my Maa’s cooking. She used to cook this one for our Sunday breakfast. It’s very easy one but our very favorite one.

Preparation time: 15 mints.
Cooking time: 30 mints.

Serve for 4 people.

Ingredients:

1.One large potato: cut into cube size.
2.Five to Six Parwal or Patol: Each one cut into 3 pieces, Cube size.
3.Pumkin 8 to 10 cube size pieces.
4.Three to four green  split chilies.
5.One table spoon shredded coconut.
6.Few chola or Kala Chana.
7.Ginger ,cumin and tomato paste two table spoon.
8.Half chopped tomato.
9.Few cumin seeds, few Kalonji.
10.Turmeric powder, Cumin Powder, Coriander Powder, Red chili Powder (half tea spoon of each
item).
11.Few pinch of Bhaja Mosla (dry roasted and grinded cumin seeds, coriander seeds and  dry red
chili)
12.Salt & Sugar as per tsate.
13.Mustard oil or Sunflower oil. ( I prefer to use mustard oil for this preparation)

Process:

Put some oil in a vessel and fry the Potato and Parwal together with some salt and pinch of
turmeric powder. And keep it aside.

Now separately fry the pumpkin pieces and keep it aside.

Now Put some more oil in the vessel and add the cumin seeds and the kalonji , after few seconds add the split green chilies. Now add the shredded coconut and Kala Chana or chola. Fry for some time.
Now add the ginger tomato paste with all the spice powder and some salt and sugar also.

Cook till the oil separate. Now add the fried vegetables except pumpkins.

Cook with a lid, add the fried pumpkins, when the other vegetables are 50% done.

Cook till done, before switch off the gas add the Bhaja Mosla and mix well.


Serve hot with Puri or Paratha.



 

Moong Dal with Squash and Coconut

Dal is a main part of our daily lunch or dinner.  Every time I try to prepare dal in little different way. My husband doesn’t like squash but I just loved it, so sometime I used to cook dal with squash. And in that way he loves to have dal. And my problem solves too.



 

Ingredients:

1.Yellow moong dal :One cup.
1.A small Squash :Cut into cube size pieces .
2.Shred Coconut Two table spoon.
4.Half tea spoon minced ginger.
5.Few cumin seeds.
6.One dry red chili
7.Two green chili.
8.Two pinch of bhaja Mosla (dry roasted and grinded cumin and red chili)
9.Salt & Sugar as per taste.
10.One tea spoon ghee.
11.Mustard oil.
Process:

 

 
Dry roast the moong dal, after that boiled the dal with the squash pieces, turmeric powder, salt and green chilies (3 weasels).


Now add some mustard oil in a vessel and add the cumin seeds and red chili.
Now add the shredded coconut.  Fry for some time.




Now add the minced ginger and sauté for few mints finally add the boiled dal and squash with some water.
Cook till it done before witch of the gas adds the ghee and bhaja masla.



Serve hot with plain rice.