Lal Murgh Masala

An incredible recipe of chicken  made with onions, tomatoes and blend of different spices. This recipe can be a starter or a excellent combination with chapthi or even a bar snack. 

I am so delighted to post this recipe because Nag made this dish for specially me to start our wonderful weekend. I had a great time assisting him in making this scrumptious dish. 

So here the recipe with detailed instructions.

Ingredients

1 kg Chicken

3 Garlic cloves, crushed

small piece of Ginger, crushed

4 green Chilies, crushed

2 Onions, thinly sliced

2 Tomatoes, diced

1 tsp Paprika

1/2 tsp Gram Masala

1/2 tsp Coriander powder

1/4 tsp Turmeric powder

1/4 tsp Pepper powder

1 tsp kasturi methi

1 cup of water

Salt

5 tsp oil

Procedure

• In a heavy bottomed vessel, heat oil. Add crushed ginger, garlic and green chilies
• Add onions and tomatoes. Saute until onions tun transparent
• Add chicken, paprika  and turmeric powder. Saute for 5 minutes
• Add garam masala, coriander powder, turmeric powder, pepper powder and water. Cover the vessel and cook in medium -low for 15 minutes
• Adjust salt as per taste and cook for another 15 to 20 minutes. Until onions and tomatoes completely reduces to form thick gravy. Adjust water for more gravy
• In the end add kasturi methi and saute for 3-5 minutes
• Serve hot with chapathi or steamed rice

Chicken Noodles (made with left over chicken)

After a long hiatus, I am returning to Shruchi Kitchen with a new recipe :-) Also, I am overwhelmed because I helped Nag (my brother) in process of making this recipe. We are excited to meet each other and its also my special moment to share brother - sister bond because I am meeting Nag after one and a half years. And both of us share same interest i.e; COOKING!! To celebrate Nag arrival, i am posting Nag's recipe in Shruchi Kitchen.

The recipe Chicken Noodles is actually made from left over  rotisserie chicken. You can add this recipe to your recipe book under creative dinner ideas; simply because idea is simple and no need to extra effort in making this wonderful toothsome dish. We used "hakka noodles", you can use any kind of noodles from ramen to  rice noodles.  

Ingredients

2 blocks of Hakka Noodles

1 1/2 cups of left over shredded chicken (with bones removed)

1 Onion, thinly sliced

1/2 Bell Pepper, thinly sliced

3 Garlic cloves, minced

1/2 tsp Paprika

1 tsp Dark Soy Sauce

1/4 tsp Pepper powder

Salt

4 tsp Oil

Procedure

• Cook Hakka noodles in a large pot with boiling water for 5-7 minutes until is 70% done (not completely cooked). Use colander to drain excess water.
• In a large sauce pan, heat oil. Add onions, bell pepper and garlic. Saute for 5 minutes
• Add soy sauce, pepper powder and paprika. Saute for 1 minute
• Add cooked noodels and adjust salt as per taste and toss well
• Garnish with cilantro. Serve hot

Shrimp Thokku | Yera Thokku | Prawn Thokku

Shrimp Thokku is a full-flavored spicy thick gravy made with seasoned shrimps. This recipe is prepared in Chennai style. My mother -in-law makes this recipe all the time and that's how I learnt it from her. It is onion-tomato based gravy cooked till perfection along with different spices added. It tastes best when served with steamed rice.

If you like crustaceans then this is the recipe you would yearn for!! 

Ingredients

20-25 Srimp, deveined

1 Onion, finely chopped

1 Tomato finely chopped

1 tsp Mustard seeds

1/2 tsp Fennel seeds

1 sprig of Curry leaves

2 garlic cloves, finely chopped

small piece of Ginger, finely chopped

1/2 tsp Turmeric powder

1 1/2 tsp Sambar powder (or)  1 tsp coriander powder & 1 tsp Red Chili powder

Salt

5 tsp Oil

Method

• In a heavy bottomed vessel, heat oil; add mustard seeds, fennel seeds and curry leaves
• Add onions, ginger and garlic. Saute until it turns transparent
• Add turmeric powder and sambhar powder. Give it a toss
• Then add tomatoes. Saute until oil separates out from rest of the ingredients
• Add Shrimp and adjust salt as per taste. Cook for 10 to 15 minutes until gravy thickens and shrimp is completely cooked
• Garnish with cilantro and serve hot with steamed rice or chapathi

Cabbage Palya | Kosu Palya | Cabbage Sabji

Cabbage Palya is a simple accompaniment for chapathi made with seasoned cabbage. I make this recipe quite often  for roti or chapathi. This left over cabbage palya can also be mixed with steamed rice and it is extremely tasty. 

Ingredients

1 kg Cabbage, finely chopped

1 large Onion, finely chopped

1 Tomato, diced

1 tsp Mustard seeds

1 sprig of Curry leaves

1 tsp Red Chili powder

1/2 tsp Garam masala

1/2 tsp turmeric powder

Salt

4 tsp Oil

Method

• In a heavy bottomed vessel, heat oil; add mustard seeds, curry leaves and onions. Fry until onions turn transparent

• Then add turmeric powder, red chili powder, and garam masala
• Add tomatoes and saute until oil separates out from rest of the ingredients

• Add cabbage and mix well. Cook for 15 minutes in medium heat. Adjust salt as per taste and cook for another 15 to 20 minutes

• Serve hot with chapathi

Lemon Capsicum Rice | Nimbekai Chitranna

Lemon Rice is a popular rice recipe in Karnataka. It is mostly prepared for breakfast and also widely popular in lunch-box recipes. It is made with lemon and seasoning mixed with steamed rice. It is extremely flavorful. 

At home, my mom makes different kinds of lemon rice like mavinakayi chitranna, nimbekai chitranna, nellikayi chitranna, pudi chitranna and many more. This recipe Lemon  capsicum rice is made with lemon and capsicum seasoned with mustard, channa dal and peanuts which adds lots of crunchiness. 

Ingredients

4 cups Steamed rice

1 Onion, finely chopped

1 Bell pepper, finely chopped
1/2 cup Peanuts

1 tsp Mustard seeds

1 tsp Channa dal

1 sprig of Curry leaves

5 green Chilies, finely chopped

1/4 tsp turmeric powder

1 or 1 1/2 Lemon 

Salt

5 tsp Oil

1/2 cup Freshly grated coconut (optional)

few sprigs of cilantro(optional)

Method

• In a sauce pan, heat oil; add mustard seeds, channa dal, curry leaves and  green chilies. when mustard seeds starts to sizzle, add onions, peanuts and saute until it turns transparent

• Add bell pepper and turmeric. Saute until it is cooked

• In a large mixing bowl, add steamed rice, onion capsicum seasoning, juice of 1 lemon and adjust salt as per taste. Mix well (adjust sour and tartness as per taste)

• optionally you can add freshly grated coconut and cilantro that adds lot of taste and flavor
• serve with Coconut Chutney

Fish Biryani | Meen Biryani

Fish biryani is one of the newest recipes that I tried recently. At home, everyone is fond of Biryani and my husband is  greatest critic. So I try to experiment with different kinds of biryani, though the ingredients are similar; but the challenge is with the preparation.

So, for this recipe I chose farm raised Cat fish because they are flavorful, delicious; and most importantly they are easy to work and this fish retains its shape even after cook, also they dont break apart. I like layered biryani and used this concept for this dish too. 

Ingredients

For fish mariantion

1 kg Cat Fish

4-5 Green chilies, cut lengthwise

1 cup Yogurt

1/2 tsp red chili powder

1/2 tsp Coriander powder

1/4 tsp turmeric

Handful of Mint leaves, finely chopped

Salt

For Fish Gravy

2-3 bay leaf

1 stick Cinnamon

2 Cardamom

4 Cloves

3-4 piecesof Javitri

1 Mace

1 tsp Kala Jeera

4 Garlic cloves, finely chopped

Small piece of Ginger, finely chopped

1 Onion, thinly sliced

2 tsp oil | Ghee

For Rice

1 tsp ghee

1 cinnamon stick

1 Bay Leaf

2 Cloves

3 cups of Basmati Rice

4 1/2 cups Water

Salt

For garnishing

1 onion, thinly sliced

1 tsp ghee

pinch of saffron strands

3 tsp warm milk

Method

For the gravy

• In a large mixing bowl, mix all the ingredients listed in fish marination. Refrigerate for 1 hour
• In a large pot, heat oil, add bay leaf, cinnamon, cloves, javitri, mace, kala jeera and when it starts to sizzle; add onions, ginger and garlic
• Add marinated fish to the pot and cook in medium heat until gravy thickens and oil separates out from rest of the ingredients

For the rice

• In a separate pot, heat ghee, add cinnamon stick, bay leaf and cloves. Add water and bring it boil. Add basmati rice and adjust salt as per taste. Cook in medium heat until rice is completely cooked. 

For garnishing

• In a sauce pan, heat ghee and add thinly sliced onion. Saute until onions turn brown
• In a bowl mix milk and saffron strands

For layering

• In a large pot, first add fish gravy; second- add a layer of cooked rice and spread it evenly; third add fish gravy and some fish pieces, next add rice and spread it evenly. Repeat this step. In the end add fried onions and saffron milk . Cover the pot with a lid. Cook in low heat for 15 to 20 minutes
• Serve hot

Fish Kebab | Meen Varuval

When it comes to sea food, I am always hooked on to fish kebabs. This is the first recipe of sea food which I learnt from my Mom. I got trained by watching my mom preparing this recipe. 

This recipe requires marination. Also, my mom make batter from fine sooji (chiroti rava) that add lot of crunchiness to this kebabs. I have modified my mom's recipe with my sister's recipe where she prepares green masala for marination. I have used only green ingredients for marination like green chilies and coriander.

Ingredients

500gm Ocean Perch Fillet

4 Green chilies

4 Garlic Cloves

small bunch of Cilantro

1/2 tsp Cumin powder

1/2 tsp Pepper powder

1/4 tsp Turmeric powder

For the batter

2 tsp Chiroti rava (fine soji)

2 tsp Rice flour

1/4 tsp salt

1/4 tsp pepper powder

1/4 tsp Turmeric powder

Method

• Make a coarse paste of green chilies, garlic, cilantro, cumin powder, pepper powder and turmeric powder

• In a large mixing bowl, add ocean perch fillet and ground spice paste. Adjust salt as per taste. refrigerate for 2 to 3 hours

• In a small mixing bowl, mix all the ingredients listed for the batter. Add little water.

• Preheat oil for deep frying
• Now, apply the batter over refrigerated fish and gently leave it in hot oil. Fry in medium heat until it turns brown
• Serve hot with red onion and lemon wedges