Chemmeen Theeyal

http://www.lokpriya.com/cuisine/maincourses/non-veg/chemmeentheeyal.html

Chicken Masala Stew

(from pachakam.com)

Chicken pieces - 1kg or 2.2 lbs
Oil - 3 tbsp
Chopped onion - 1-1/2 cups
Chopped ginger - 2 tbsp
Chopped garlic - 1/2 tbsp
Slit green chillies - 4 nos
Turmeric powder - 1 tsp
Chilly powder - 1/2 -1 tsp
Coriander powder - 2 tbsp
Cumin seeds(Jeerakam)- 1 tsp
Aniseeds(Perinjeerakam)- 1/2 tsp
Pepper - 1/2 tsp
Cloves(Karayampoo) - 5 nos
Cardamom(Elakka) - 2 nos
Cinnamon sticks(Patta) - 3 nos (Powder these together. Instead one and a half tsp of garam massala powder can also be used.)
Curry leaves - A few
Coconut milk - 2 cups
Lime juice - 2 tsp



Preparation Method
1)Clean the chicken pieces.
2)Mix it with 1 tbs of salt and 2 tsp of lime juice (or half cup of curd) and keep aside for half an hour.
3)Make a paste of the coriander, chilly and turmeric powder.
4)Heat oil in a thick bottomed vessel.
5)Add chopped onion, ginger, garlic and green chillies and brown it.
6)Add the masala paste and fry for a minute.
7)Add the chicken pieces together with the juice that comes out of it. Stir it for about five minutes.
8)If the coconut milk is taken from fresh grated coconut add about 2 cups of the second milk to the curry. Otherwise add about 2 cups of hot water. Cover and cook for about half an hour till the chicken pieces are cooked.:-If you like potatoes in the curry, about one and a half cups of potato pieces can be added to the curry half way through.


9)Add the thick coconut milk and the garam masala powder and curry leaves. :-If you want more gravy or the gravy is not thick enough dissolve a tsp of corn flour in milk or water and add to the curry and just boil again stirring well and bring the curry to boil.

Palak Kofta

Saw it..Made it & Loved it!!

http://indiacuisine.blogspot.com/2006/04/palak-kofta-vegetable-balls-served-in.html

http://giniann.wordpress.com/2006/06/13/palak-kofta-with-oven-baked-kofta-cooking-from-blogs-3/

Palak Kofta RecipeIngredients:
For Koftas:
2 tbsp grated paneer
1 cup palak leaves (washed and chopped finely)
1 cup of mashed boiled potatoes
2 green chillis finely chopped
1" ginger piece minced
salt to taste
2 slices of bread

Mix all the above ingredients and make small lemon sized balls,roll them in corn flour/bread crumbs and deep fry in oil.

For the Gravy:
1 big bunch of palak (spinach)- washed,blanched and pureed
2 big onions (blanch the onions and make a paste)
medium tomatoes (blanche the tomatoes and make a paste)
1 tsp ginger garlic paste
1/4 tsp garam masala pwd
1 tsp red chilli pwd
2 tbsps cashewnut paste
salt to taste
2 tbsp ghee (clarified butter)
1 tsp shah jeera (caraway seeds)
cream for garnish(optional)

Heat ghee in a cooking vessel and add the shah jeera and let them pop.Add the onion paste and fry for 4-5 minutes on medium heat ensuring that it doesnt burn.Add the ginger garlic paste and fry for another 2-3 mts.Add red chilli pwd and combine.Add the tomato puree and let it cook over slow fire till the ghee seperates.Add the palak paste and the cashewnut paste and combine .Add a cup of water and salt.Cover and cook for 10-12 minutes on low heat.Stir once in a while.Lastly add the garam masala and mix well.Turn off heat.Just before serving,spread the koftas on a serving plate and pour the creamy gravy over the koftas and garnish with cream (optional).Serve with hot rotis or naan.If you are serving the dish immediately on cooking, then you can add the koftas to the gravy and simmer over heat for a minute before serving.This recipe with soft melt-in-the-mouth koftas served in an aromatic and rich gravy is an absolutely tantilising , irresistable dish that will have your family or guests licking their fingers..:)