Fenugreek Chicken (Methi Chicken)

I am trying to use as much as greens as I can. I got this fresh fenugreek leaves (methi) from fresh market and wanted to make something different this time and at the same time wanted to eat chicken too. So thought of this recipe. It came out so good. I was satisfied eating both greens and as well as chicken which is my all time favorite.

You can serve this recipe with Steamed Rice, Jeera Rice or Roti's. I serve this methi chicken with Onion Rice. (click on the link to see the recipe)

Ingredients:

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1 small Chicken cut to medium size pieces.

1 bunch Fenugreek leaves (Methi) ( you can also substitute with Kasuri Methi - it's nothing but dried methi leaves)

2 medium Onions sliced

1 small Tomato sliced

1 tbsp Ginger-Garlic paste

1/4 cup Yogurt

1/2 tsp Turmeric powder

2 tsp Chili powder

1/2 tsp Coriander powder

1 tsp Cumin powder

1 tsp Garam Masala powder

Salt to taste

2 tsp Oil

Method:

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1. In a heavy bottom pan add oil and when it's hot add ginger-garlic paste and saute it until it turns slight brown.

2. Add onions and fry until they turn translucent

3. Add all the masalas (spice powders) except the garam masala and saute it until the masala if fried well for about 3-4 mins on medium to low flame.

4. Now add the fenugreek leaves and chicken, mix well so that all the masala coats well.

5. Add yogurt and salt and mix again. Cover and cook for about 20 mins or until the chicken is cooked 3/4 th.

6. Remove the lid and add the tomatoes and cook for more 5 mins or until the tomatoes become soft and cooked.

7. Serve this hot with steamed rice or rotis, Onion Rice (or any other mixed rice).

Thai Chili Pork

Another recipe which is Thai style with little Indian touch, because I needed more kick in spicing up the recipe with all the different kinds of pepper incorporated in the pork. Pepper and pork make a good combination, it does not matter what kind of pepper you are using. I used almost all the kinds of peppers, like powder, chili forms. I also used red skin potatoes to it.

This recipe can be served with steamed rice or parathas.

Ingredients:

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5-6 Thai Red Chilies (Red Chili Peppers)

1 medium sized onion cubed

1/2 Red Bell Pepper cubed

1 small Red Skin Potato cubed

1 tbsp White Pepper powder

1 tbsp Black Pepper powder

1 bunch Green Onions chopped (keep the white part separated from green)

Salt to taste

2 tbsp Sesame Oil

For Marination:

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2 lbs Pork cubed

1 tsp Chili powder

1 tsp Curry powder

1 tbsp Black Pepper powder

2 tbsp Crushed Ginger and Garlic

Salt to taste

Method:

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1. Marinate the pork well over night or for about 4-5 hrs.

2. Heat a wok on medium high heat, add the pork pieces without the marinated liquid.

3. Sear the pork on all sides. Make sure you do it in batched, try not to over crowd.

4. Remove the pork on to a plate.

5. In the same wok add all the pork and cook on medium heat adding all the marinated liquid and cook it 3/4 for about 40 mins to an hour covered with a lid.

6. When the pork is 3/4 th cooked add the red skin potatoes and cook again covered.

7. Make sure all the water is absorbed, if you still have some gravy then cook the pork on high flame without any lid over it and stirring it occasionally making sure it does not burn in the bottom.

8. Remove the pork to a dish.

9. In the same wok add sesame oil and when it's warm add all the ingredients except the green part of the green onions and saute them for about 3-4 mins.

10. Now add the cooked pork and toss all together so that they will mix well.

11. Now off the flame and garnish with the green onions and serve hot.

Suruttai Poli for Indian Cooking Challenge

The challenge for the month of February was Suruttai Poli,  the recipe given by Nithya's mom. Srivalli also gave the recipe link at Pavithra's who has blogged the same sometime back. The recipe is a simple one. The only challenge is to fry the pooris soft and roll them before they turn crisp. I made with 1 cup of flour. So it was easy. When it is to made in large quantities, it will be better if you have another person to tag along. So while one rolls the pooris, the other can fry and fold it. Else it will be very time consuming. I went through Pavithra's recipe and noted the tips given by her. It was very helpful. Also I went by her measurements for the filling, which was enough for the polis I made. Even if you have some left over filling powder, you can simply eat it as it is or add some warm ghee over and roll it into ladoos.

I like to finish the whole work in one batch. So I prepared the  dough and left it to rest for half an hour. Meanwhile, did the filling. And I could finish the whole process in less than an hour.

  

You need

 

For filling -

• Roasted gram/Pottukadalai/ - 1/2 cup
• Sugar - 1/2 cup
• Cashews,broken into bits - 1 tblspn
• Cardamom powder - 1 tsp
• Fresh grated coconut - 1 tblspn
• Ghee - 2 tsp

 

For Papad/Poori

• Maida (all purpose flour) - 1 cup
• Salt - a pinch
• Oil - for frying
• Water to prepare the dough
• Extra maida for dusting

Method for filling:

 

Powder the roasted gram and sugar together. Heat 2 teaspoons of ghee in a pan. Roast the cashews bits and coconut till it starts to brown. Remove from fire. Add the powdered mix and stir to mix well. Transfer to a bowl. Filling is ready.

 

 

 

Making pooris and the final assembly
Take all purpose flour and salt in a bowl. Prepare the dough by adding water in parts. The consistency is that of the chapathi dough. Leave it aside for half an hour.

 

Divide the dough into 12 balls. Roll each ball into thin pooris. Make sure it is not thick, else will puff up like a normal poori. These pooris should not puff and small bubble like puffs here and there is fine.

 

Roll all the pooris and leave it on a paper to dry.

Heat oil in a kadai. When the oil is hot, adjust the heat to medium. Start with the pooris rolled first. Gently slide the poori into the hot oil. don't press it using the spatula, since it will puff up. Also ladle oil over the poori from the sides. Don't flip the poori. Frying each poori should take only few seconds. Drain and leave it on a plate. Quickly spread a heaped tablespoon of the filling on to the poori and start rolling from one end.

The poori will be very soft at this stage. By the time you roll, you can feel it getting crisp. On cooling, it will turn crisp.  The polis were very tasty and it got over with in a day.