Chicken Hariyali

Chicken Hariyali is a north indian non-vegeterian side dish that goes well with Naan, Rotis, Parathas, Phulkas and Rice too. The speciality of this dish is its color - the term "Hariyali" means "Green".

I came across this dish through some tv cookery show. I thought of giving some variations to add it to my innovated dishes. As the title says "Chicken Hariyali", people might think Corriander leaves is one of the main ingredients. I dont like using Corriander Leaves in my cooking and I always keep away from it.

If you like using Corriander leaves, it can be added to the ingredients that i have listed below under the heading To Grind.

Ingredients
Chicken - 500gms
Capsicum - few cubes
Onion - small one, finely chopped

To Grind
Mint Leaves (Pudhina) - 25 to 30 leaves
Curry Leaves - few
Green Chillies - 3
Corriander Powder - 1 tbsp
Cumin Powder - 1 tsp
Garam Masala Powder - 1/2 tsp
Cashews - 4

To Season
Cumin seeds - 1 tsp
Curry Leaves - few
Oil - 1 tbsp

To Marinate
Ginger Garlic Paste - 2 tsp
Curd - 1 tbsp
Turmeric powder - a pinch
Lemon juice - 2 tsp
Salt - as required

Procedure
(1) Marinate the Chicken pieces and keep it aside for 15 to 30 minutes.
(2) Pour Oil in a pan and to the heating oil add cumin seeds.
(3) Allow the cumin seeds to splutter and then add curry leaves.
(4) Add the chopped onions and little salt to it and wait till gets golden brown.
(5) To the fried onions, add the grinded paste.
(6) Add little water, if required.
(7) Saute once a while and wait till oil separates.
(8) Add the marinated chicken to the gravy.
(9) Cover and cook in a medium flame.
(10) Add the Capsicum cubes at the end.
(12) Garnish the dish with Capsicum and Mint Leaves and serve hot.

Give a try and let me know your comments and if you come up with anymore variations to this, please post it as well.

Aloo Mutter

I just love cooking different dishes. If something special is to be made, my Mom asks me to cook and I thought of mouth watering dish Aloo Mutter and prepared this as side dish for Parathas on our breakfast today morning. And thought why dont I post this one as first recipe in my cookery blog.

The famous punjabi vegeterian side dish that goes well with Roti, Naan, Kulcha, Phulka, Paratha..

Ingredients
Boiled Baby Potatoes - 10
Fresh Green Peas - 1 cup
Green chillies - 1 (medium)
Curd - 1 cup (small)
Cumin powder - 1 tsp
Red chilli powder - 2 tsp
Corriander powder - 3 tsp
Turmeric powder - 1/2 tsp
Cashew paste - 2 tsp
Salt - to taste

To Grind
Onion - 2 (medium)
Tomatoes - 2 (large)
Ginger Garlic paste - 2 tsp
Salt - half of it

To Season
Cumin seeds - 1tsp
Asafoetida - a pinch
Ghee - 1 tsp
Oil - 3 tbsp

Procedure
(1) Cut the boiled baby potatoes into halves and keep it aside.
(2) To a Pan add Ghee, Oil and wait till it gets hot.
(3) Add cumin seeds and when it splutters add the asafoetida.
(4) Add the grinded paste and see to it that you cook it in low flame.
(5) When the raw smell is off, wait till color changes to brown.
(6) Add green chillies, all dry powders and salt if required.
(7) Saute the gravy once a while and wait till oil separates out.
(6) Add curd to the gravy and make sure your flame is low (as we are adding curd).
(7) Once oil separates out from the gravy, add the fresh green peas.
(8) Cook for 5 minutes and then add the cut potatoes in medium flame.
(9) Add the cashew paste to it and cook for 5 minutes in low flame.
(10) Squeeze some lemon juice to the dish and
(11) Serve it hot with chopped onions on it.

Just try out this dish and let me know how it came out..