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6/29/2011

Gongura chicken /Red Sorrel Leaves With Chicken

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Ingredients:-


Chicken-1/2 lb (cleaned and cut into pieces)
Gongura Leaves / Red Sorrel Leaves-1/2 bunch (discard the leaves from the steam and wash it)
Green chillies-5 to 6 nos (slit)
Sugar-1 pinch
Turmeric powder-1/2 tsp
Red chilli powder-2 tsp
Onions-2 nos medium size  (finely chopped)
Ginger-Garlic paste-2 tbsp
Cinnamon stick-2 nos
Cardamoms-2 nos
Cloves-2 nos
Bay leaves-3 nos
Oil-3 tbsp
Salt to taste

Method:-

Wash and cut the chicken into small pieces and marinate chicken for add chilli powder,salt,ginger-garlic paste and turmeric powder mix well keep it for 1/2 hour.






In a heavy bottom pan,put 1 tsp of oil and put the gongura leaves into the pan and add salt and pinch of sugar mix well.Let them saute for a min.



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Cover the lid and saute them till all the leaves wrinkle and fully cooked.Let it be cool.


In a blender blend the sauteed gongura leaves to a coarse pate(do not blend it too smooth ,grind it coarsely gives a good texture to the dish).
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Heat a heavy bottomed pan add oil to the pan,Add cinnamon,cloves,cardamom,bay leaves,once they start spluttering, add green chillies and onions saute for 2 mins until the onions are little brown.
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Add ginger/garlic paste and saute5 mins.Now Add the chicken combine with the onion mixture.Stir every thing together and close the lid.Let chicken cook in these spices with occasionally stirring.
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When the chicken is fully cooked.Now add the gongura paste into it,add little water stir the whole mixture and cook it for 5 to 7 minutes.
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Here is my Gongura Chicken ,Serve hot with white rice!!!!!!!!!!
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6/26/2011

Spicy Kantola Fry / Karam Akakakarakaya Vepudu

                         
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Ingredients:-

Kantola Frozen Pack-2cups
Red chillies-4 nos (acc to ur spicy)
Cumin Seeds-2 tsp
Turmeric Powder-1/2 tsp
Salt to taste
Oil-2 tbsp


Method:-


Now grind the red chillies and cumin seeds add 3 tsp of water and make fine or coarse  paste .Keep it aside.



Heat a pan and add oil to it.When oil is hot add kantola pieces,turmeric powder and salt mix well.Close the lid and cook in a slow flame for 5 minutes.
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Now add the grounded paste and add little water and mix well cook on low flame,until the kantola pieces become soft.
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When kantola is cooked stir gently to coat masala paste over the kantola and let it be in low heat for another 5 to 10 minutes or until its dry.
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Stir in between to avoid burning.
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Serve hot with rice....

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