Gongura chicken /Red Sorrel Leaves With Chicken

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.

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).

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.

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.

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.

Here is my Gongura Chicken ,Serve hot with white rice!!!!!!!!!!

Spicy Kantola Fry / Karam Akakakarakaya Vepudu

                         

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.

Now add the grounded paste and add little water and mix well cook on low flame,until the kantola pieces become soft.

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.

Stir in between to avoid burning.

Serve hot with rice....