Palak Murg Curry / Palak Chicken

Chicken cooked in spinach Gravy.

Spinach/Palak  is a very good source of iron , many other vitamins and calcium but  oxalate present in it binds with calcium and hinders its absorption so it is not considered a good source of calcium.And chicken has become very popular in the recent times.And the combo of this two is wonderful. I loved this recipe because it is very different from the regular chicken preparation .  Palak in the palak murg or palak chicken gives it a unique taste and color. I found palak chicken a perfect for party dish  , quick to prepare ,very few ingredients and fancy too :).

Chicken - 2 lb/1 kg
Spinach - 1 lb
Onion - 1 cup , chopped fine(optional)
Green Chili -  10 or  to taste 
Ginger Garlic Paste - 1 tbsp
Lemon Juice - 2 tbsp
Cloves - 6
Bay Leaves - 2
Cinnamon - 2 , 2 '' inch stick
Turmeric - 1/2 tsp
Garam Masala - 2 tsp
Salt  to taste
Butter - 4 tbsp
Oil - 1 tbsp

Step I : Marination:

1. Add turmeric, salt  ,oil, lemon juice and ginger garlic paste to chicken.
2. Mix well and marinate for few hours in fridge.

Step II : Blanch Spinach:

1. Clean the spinach and pick good leaves.
2. Boil a big pot of water and drop in the leaves and green chili.
3. Cook for just a minute and drop in chilled water or ice to retain the  green color.
4. Drain and blend coarsely and keep aside.

Step II: Curry

1. Heat the butter and add cloves , cinnamon and bay leaf.
2. Add onion and cook till pink and add the  marinated chicken.
3. Lightly brown the chicken pieces and add half 1/2 cup water .
4. Bring to boil , cover and cook till the chicken is done on medium heat.
5. Add the pureed spinach and garam masala and simmer for 3-5minutes.
6. Check for salt and serve with naan or roti.

Dahi Vada

Urad dal is one of the priced dals of India and Andra is one of the biggest producer. Used a lot in entire south india in preparations like idli , dosa and vada. But punjab's use  it lot too in preparations  like maah  ki dal and dal makhni.  Urad dal vada is prepared all over India. Vada with a center hole is the trade mark of south indian urad dal vada . But north india vada is made without a hole. Dahi vada is a integral part of north indian  feasts. Dahi vada is sometimes stuffed with nuts and dry fruits. 

For Vada :


Urad Dal - 1 cup
Salt to taste
Oil for frying

Finishing:

Curd - 5 cup 
Water - 2 1/2 cup
Sugar - 1/4 cup
Salt to taste
Red Chili Powder - 2 tbsp
Roasted Cumin Powder - 2 tbsp
Tamarind Chutney  - 1/2 cup

1. Soak the urad dal for 45 min - 1 hrs.
2. Grind it  to a smooth paste using 1/4 cup water.
3. Fluff the batter well using a hand or electric whisk.
4. Drop a small bit of dough into a bowl of water and check if it floats.
5. If the batter floats it is ready to to be deep fried.
6. Heat 5 liters of  water and add  2- 3 tbsp salt. and keep it warm
7. Heat oil to 350 F and drop small balls of batter .
8. Deep fry  till golden and drop in salted warm water.

How to serve

1. Mix salt, sugar, water and curd and whisk well.
2. Take the vadas out from salted water .
3. Press the vada  between the palm and squeeze out the water.
4. Arrange the vadas on in a deep tray and pour the curd over it.
5. Sprinkle with chilli and roasted cumin powder.
6. And pour the the tamarind chutney.
7. Chill and serve.

Barbatti Aloo with Saouf tadka /Chinese Long beans and Potato cooked with fennel seeds

I love barbatti/ chinese long beans. It is a very common vegetable in kerala cooking . It is called ACHINGYA PAYAR . My cooks barbatti in  combination with potato and raw banana . She calls the stir fry ollath . This combo of barbatti and aloo with fennel seed is my aunt - in -laws recipe .She said she learned it from her friend. When i tried the barbatti ki sabzi at their place during this India visit and loved it requested her to give me the recipe. Next day i tried this recipe  at her place under her guidance and noted it down :).

i have posted a few other barbatti recipes together under one post Achinya / Barbatti / Long Beans Recipes

Barbatti / Long beans  - 5 cups

Aloo - 2 , medium sized

Onion - 1/2 cup

Ginger Garlic paste - 1 tsp

Fennel -  1 tsp

Coriander powder - 2 tsp

Chili powder - 1 tsp

Turmeric powder - 1/2 tsp

Salt to taste

Oil - 1/4 cup

Water - 1/2 cup

1. Wash and cut long beans / barbatti into 11/2 inch long beans .
2. Wash potato and slice into four half  and slice into 1/8 inch pieces.
3. Heat oil and add fennel seeds and after 30 secs add onion.
4. When onion turns translucent add ginger garlic paste.
5. Cook for another 30 secs  on low heat .
6. Add  coriander , chili , turmeric powder  and mix well.
7. Bring heat to medium and add barbatti , potato  salt . and add water .
8. Mix well and cook for a few minutes and add water.
9. Cover and cook the vegetable  till barbatti is tender.
10. Uncover and let the water dry out fully.
11. When ready serve with roti.