CHICKEN GRAVY RECIPE

 TODAY I'M UP WITH THE TERRIBLY DELICIOUS MOUTH WATERING CHICKENCURRY A PERFECT SIDE FOR CHICKEN BIRYANI I POSTED FOR THIS CHRISTMAS....

IT IS A PERFECT SIDE FOR THE CHICKEN BIRYANI RECIPE..........

   

HERE WE GO

BASIC AND SIMPLE INGREDIANTS:

Could be easy followed step by step by even beginners:

Chicken -1 kg

Refined Oil -5 tbsps (or it could be either a mixture both refined sunflower oil and virgin coconut oil,2 each-link in my blog)

Ghee if u require some extra richness and are not diet conscious.

Kalpasi(Stone flower spice)-3 petal

Aniseed(Somfu-1tsp)

Big onions-6 very finely chopped

Tomatoes-6 very finely chopped

Ginger garlic paste-(Swasticsis the brand I used-link in my blog if u are interested)

SPICE POWDERS

Chilli powder -1tsp

Coriander powder -1tsp

EASTERN pepper Chicken masala-1tsp

EASTERN Garam masala(These 2 spice powders fit in perfectly for this country recipe-link in my blog, if u are interested)

Turmeric powder -2 tsps

Crystal salt-as per your taste buds

Coconut milk-2 tbsps(u can use ready made COCONAD coconut milk powder just diluting it in warm or regular drinking water -link in the blog)

Curd -1 1/2 tablespoons

PICTURES FOR YOUR REFERENCE

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COOKING PROCEDURE:

**In a heavy bottom pan or non-stick pan add the oil and Kalpasi,Aniseed.Fried till the aroma is smelt.

*Drop in the fine chopped onions and roast them without burning on a medium flame for 5 mins.

*Once golden brown put the SWASTICS ginger garlic paste and give a swirl.

*Now drop in all the dry spice powders and give a stir till the raw smell escapes.

*Put the tomatoes and fry for 5 mins on a medium flame.Once  u find the oil float time to drop in the chicken 1kg and fry in open for 3 mins.

*The coconut milk (or) diluted COCONAD coconut milk powder in this stage.

*Add the required Crystal salt.

*Add 1 1/2tbsps of curd and stir without curdling.

Now close the lid of the pan and cook for 10 mins.

*Now add a tumbler say 100ml of water and cook the chicken for another 8 mins till soft.

*Be cautious not to break the chicken pieces.Always stir from the bottom gently and now add the curd give a stir.

*Cook for another 2 more minutes.

Witness the oil separating.Ready to serve this delicious gravy amazingly spicy for THE CHICKEN BIRYANI or any kinda Indian breads.

Please do check my CHICKEN BIRYANI RECIPE IN THE LINK BELOW

CHICKEN BIRYANI RECIPE FOR CHRISTMAS

Don't go selfish on it share it with guests and all the ones around and eat.......

CHICKEN BIRYANI CHRISTMAS IS AROUND

 BEST INDIAN CHICKEN BIRYANI

                   

 HERE'S the perfect homestyle feel at home chicken biryani recipe directly from my home .........

Relish this exotic chicken biryani and find the heavens on earth for this Christmas Eve .............

Ingredient list :

Jeera Rice -5 and a half cups (800g rice)

Bonsai Jeera rice my favorite and perfect choice (If interested the purchase link is in my blog)

Chicken -medium sized pieces -1 kg 

Cloves-6

Cinnamon sticks-6

Kalpasi-4 (INDIAN SPICE)

Bay leaf -2

Star anise -2

Refined Oil - 100ml

Ghee-3 tablespoons (Ashirvaad Ghee, If interested the purchase link is in my blog)

Green Chillies -3

Big Onions long and thinly sliced ​​- 6 numbers medium

Tomatoes-6 numbers medium

GingerGarlic Paste- 4 Lavish heaped tablespoons 

Lemon - 2 small ones

Curd - 1 and 1/2 cups (Hatsun / Milky Mist If interested the purchase link is my blog)

Coconut Milk -thick-1 tumbler by which you measured the rice (roughly a 120ml tumbler)

 Coconad coconut milk powder is what I used absolutely perfect and instant for this recipe. (If interested the purchase link for Coconad coconut milk powder is in my blog).

Dilute 3 teaspoons of Coconad coconut milk powder in warm water and directly add it in this recipe.

Crystal Salt - to taste 

Check out the pictures and videos in a flow making the procedure easily understandable 😊

        

    

     

         

         

        

Spice Powders

Chilli Powder -1 1/2 teaspoons (Shakti Chilli Powder)

Coriander Powder - 2 teaspoons

Turmeric Powder - 1 pinch 

Garam Masala (Shakti Garam Masala) - 2 teaspoons 

Let's get into the cooking procedure .....

* First wash the Bonsai Jeera Rice twice and soak it in drinking water an hour before you start the cooking procedure.

* In a cooker put the refined oil and 3 tablespoons ghee mentioned.

* Now once it's heated add all the whole spices mentioned.

* The moment you get the aroma drop in half of the sliced ​​portion of the onions and roast in the heat of the oil and ghee till they turn brownish in a roasted texture.This takes around 7 mins on a medium flame

* Now slowly glide in the rest of the onions and fry for 3 more minutes.

* Time to the ginger garlic paste and give a swirl may be for a minute.

* Add all the tomatoes and give a thorough mix for 4 to 5 mins.

* Now add all the spice powders one by one frying for 2 more minutes finding the oil float. In this stage you could add in the chillies as per your taste buds.

* Add the curd and lemon as per the quantity is mentioned.

* Put the washed chicken and mix well.

* Simmer for 5 minutes and add in the crystal salt. You could the oil glaze very well.

* Time to add the coconad coconut milk with constant stirring not to curdle the mixture. 

* Add 10 tumblers of water for this quantity of Halt Jeera Rice (800g).

* Bring this mixture along with the water to a nice boil smelling the aroma of the Indian Chicken Biryani.

* At this point of time add the soaked rice and mix with a long laddle without breaking the rice grains.

* Close the lid of the cooker slightly without the gasket for 2 mins, give a stir.

* Open the lid and fit in the gasket close the cooker properly and after you find the steam escape from the whistle hole put the weight and keep it for a whistle on high flame.

* Before you do this finally you could add finely chopped mint and coriander as per your wish.

After the steam subsides open to find the most exotic, mouth watering Perfect Homestyle Feel Heavens Chicken Biryani ..... Ready to be plated for your dinner.

Don't miss this never fail flawless recipe even if you are a beginner for this Christmas. Be grateful to me.

Shall share the perfect side for this Chicken BIRYANI Chicken curry.....in my next blog to come

Wish u all "THE MERRIEST CHRISTMAS EVER"

MAY GOD BLESS ALL OF YOU ABUNDANTLY WITH GOOD HEALTH, WEALTH, FAMILY AND ALMOST EVERY GOOD THING

Penned and enjoyed 

BY

Jane Fernandez

EASY WHITE SAUCE PASTA

        WHITE SAUCE PASTA

                  

            Let's just get into this homestyle White sauce pasta, yet without any restaurant touch a homemade Italian pasta recipe...........Try it out and be grateful to  me

INGREDIANTS:

Maida -3 teaspoons

Butter-3 tablespoons

White/black pepper-1 tsp

Milk -400ml

Garlic -10 cloves finely chopped

Salt to taste

Pasta -200g

PROCEDURE:

             

   

        

*Seperately boil the pasta either penne/macroni/spagetti for 7 minutes and strain the starch(water ) and keep aside.While boiling the pasta add salt and 1 teaspoon oil without fail.........

*In a pan put butter and after it just melts put the finely chopped garlic and roast till the aroma is released but be specific the colour should not change.

*Now simmer the flame and put the maida and roast the maida well for 5 wholesome minutes and once the maida gets thoroughly roasted and aromatic without much colour change you have achieved the right consistency........

*Now with the flame continuously in simmer add the  boiled milk(should be warm not very hot).With a whisk or a spatula constantly and gradually glide the milk in the roasted maida mixture and slowly blend smoothly without any lumps.Don't skip adding the salt to this.

*Now finish the 400ml milk and get a very creamy and white sauce,so is it called usually........

*Having got ready the white sauce now add the boiled pasta and gently fold into the white sauce........Add a dash of pepper........and adjust the salt if required..........

*Here you go............yeah! try this simple homestyle white sauce pasta this weekend........

Enjoy.........

By 

Jane Fernandez

CHICKEN GRAVY FOR PAROTAS

 HI DEAR FRIENDS,

CHICKEN GRAVY FOR PAROTAS

MY FAVOURITE CHICKEN GRAVY RECIPE USING KLF COCONAD COCONUT MILK POWDER/KLF COCONAD MILK .....

The everlasting and the most lip smacking recipe in Indian cuisine is this,an oil floating Chicken curry with softly toasted parotas.....

It is absolutely a bliss to taste these ones.

This is the all time favourite for our petite family...

Without much ado here's the simple recipe

       

INGREDIANTS YOU'VE GOT TO PICK UP

CHICKEN (TENDER ONES-BELOW 1 KG IN THEIR  WEIGHT)-CHOPPED into medium sized pieces-1/2kg

Big onions -3 big ones -finely chopped

Tomatoes-2 medium ones again finely chopped

Ginger garlic  paste-either store bought or home pound-2 lavish teaspons

Powders to be added:

Turmeric powder-1 teaspoon

Chilli powder-1/2 tsp

Pepper chicken powder-1 tsp

Coriander powder -1 tsp

Garam masala (or)All spice powder what you put for non-veg-1/2tsp

Aniseed -1 tsp

Cinnamon sticks -2 

Kalpasi -3 peels

PICTURES OF THE PRODUCTS I USED AT HOME TO PREPARE THIS COCONUT MILK FOR THIS RECIPE.......

Cococut milk -Taken from 1 small coconut (or) 3tbsps KLF COCONAD coconut milk powder diluted in 1 1/2 (roughly around 150 ml)tumblers warm water

Gingely oil and sunflower oil-2 tablespoons each

Rock/Crystal salt to taste if not regular table salt

*This is the added precious step to make the chicken curry exotic.

Boil the 1/2 kg chicken meat in a pan with

 1 tbsp gingely oil

chilli powder -1/4tsp

Turmeric powder -1/2tsp

Ginger garlic paste -1/2tsp(The extra dosage of the ginger garlic paste is the nailed secret of the revipe )

Rock/Crystal salt which is just ideal for this 

recipe 

*After par boiling this chicken seperately keep it aside along with the chicken stalk.

This will be in a yellowish colour.

THE RECIPE:

Must do:

*Have your chicken boiled as mentioned above before you begin the recipe....

*Coconut milk ready

*Ginger garlic paste

1.In a pan put the gingely and sunflower oil 

2.Once the oil is hot put kalpasi(an Indian spice),cinnamon  sticks -2 and aniseed,let the aroma be released after frying for 1 minute.

3.Drop in the onions and fry till they get roasted well and u see the oil seperating.

4.Now add the ginger garlic paste fry a little and  put all the dry powders and roast.

5.Time to slide in the fine chopped juicy tomatoes.

6.Fry again till the oil seperates again.

7.Add the par-cooked chicken meat along with the stalk and nicely coat the chicken with the masala infusing all the juices and masalas into it.

8.Cook in open for 5 minutes then again close and cook the chicken for another  5 minutes,find the oil glaze.

9.In this stage add salt keeping in mind what u have added while par-boiling the chicken.

10.Add the required quantity of water around a cup and boil till it bubbles.

    

TO BUY KLF COCONAD MILK POWDER OR COCANAD MILK JUST CLICK ON THIS PICTURE BELOW AND ORDER.... YOU CAN PAY ON DELIVERY....

11.Finally goes in the coconut milk (KLF COCONAD COCONUT MILK POWDER AND WATER) simmer the flame and mix well without curdling.

  

12.After mixing it thoroughly allow this curry to boil well for 5 minutes.The dark brown colour of the recipe provides the richness to it.

13.You could witness the oil floating on the top.

14.Now switch off the flame.

15.Hurry with your plate with softly boiled white rice or dump the absolutely soft parotas toasted with a golden brown shade on the outer in this curry and binge eat for a treat only once in a while.......

Don't hate me for the calories and for it being a terrible junk......Just forgive me for it's taste.Catch u all soon with more such mouth watering recipes very soon.....Keep up your wait......More on the way.....Enjoy....

BYE 

DEAR FRIENDS

Plated by

Jane Fernandez