Palak Murgh / Spinach Chicken


 MKK_9772
Ingredients:
  • Chicken – 500 gms
  • Spinach/ Palak – 2 bunches
  • Onion finely chopped – 1 medium
  • Tomato finely chopped – 1 medium
  • Garlic finely chopped – 1 large clove
  • Ginger garlic paste – 1 tsp
  • Yogurt – 2 tbsp.
  • Cumin seeds – 1/2 tsp
  • Coriander powder – 1 tsp
  • Red Chili powder – 3/4 tsp
  • Turmeric powder – 1/4 tsp
  • Garam masala powder – 1/4 tsp
  • Green chilies – 3-4
  • Lemon juice – 3 tbsp.
  • Oil – 2-3 tbsp.
  • Salt As required
Method :
  • Wash the chicken thoroughly and marinate it with yogurt, ginger garlic paste and all the powders including salt.
  • Heat oil in a Wok. Add the cumin seeds, once it splutters add finely chopped garlic, fry for a few seconds and then add the finely chopped onion and fry till slightly brown.
  • Add the tomatoes and fry for sometime.
  • Now add the marinated chicken and mix well and allow to cook.
  • Meanwhile wash and coarsely chop the spinach. Blanch the spinach. ( Boil some water in a vessel. Once it comes to boil add the spinach and cook for about 2 mintues. Strain the water and immediately place it in a bowl with very cold water for 2 mintues. Remove from the bowl)
  • Grind the spinach along with green chilies to a smooth paste.
  • The chicken would be almost cooked in the masala by now. Add the spinach paste and lemon juice to the chicken. Adjust salt if required. Mix well. Cover and cook  for 10 mintues on low flame.
  • Serve hot with roti or rice

Masala Vada Kadhi


MKK_8606

First prepare the Masala Vada. 

Ingredients 

  • Chana dal – 1 cup
  • Dill leaves – 1 cup
  • Green chillies – 5
  • Ginger – 1 inch piece
  • Onion- 1 medium sized
  • Curry leaves – 7-8
  • Coriander leaves
  • Salt as required
Method
  • Soak Chana for about 3 hours
  • Grind 1 tbsp Chana dal, green chilli ,ginger and salt into smooth paste
  • Coarsely grind rest of the Chana dal. Finely chop the onion, dill leaves, coriander leaves and curry leaves and add it to the ground Chana dal.
  • Heat oil in a kadai. Make small balls out of the mixture and flatten them. Deep fry on medium heat on both sides till golden and crispy.
  • Drain and Keep aside.

 

Then prepare the Kadhi.
Ingredients
  • Sour yogurt – 2 cups
  • Gram flour / besan – 2 tbsp
  • Turmeric powder – 1/4 tsp
  • Red chilli powder – 1/2 tsp
  • Coriander powder- 1/2 tsp
  • Garam masala – 1/4 tsp
  • Ginger garlic paste – 1/2 tsp
  • Mustard seeds- 3/4 tsp
  • Methi seeds – 5-6
  • Curry Leaves – 6-8
  • Oil- 1-2 tbsp
Method 
  • Mix yogurt, besan and all the powders and whisk well.
  • Heat 1-2 tbsp of oil in a kadai, add mustard seeds , methi seeds, curry leaves  and ginger garlic paste
  • Sauté for a minute. Add  the yogurt mixture.
  • Cook for sometime until it thickens, stirring continuously on low flame. You can add a little water if you don’t want it too thick.
  • Once the kadhi is done , add the Masala vada and serve immediately  with hot rice.