Murgh Dhaniwal Korma

Murgh Dhaniwal Korma

                                        
Ingredients:

1)    500 gms chicken pieces

2)    500 gms water flange yogurt

3)    200 ml ghee

4)    1 teaspoon garam masala

5)    2 teaspoon coriander powder

6)    2 teaspoon fennel powder

7)    1 teaspoon normal coriander

8)    1 teaspoon yellow chili powder

9)    ½ teaspoon turmeric powder

10)    1 teaspoon screnpine essence

11)    5 small cardamom

12)    2 bay leaves (Tejpatta)

13)    4 cinnamon pieces

14)    Salt according to taste

15)    Few saffron thread

16)    For garnishing cilantro (hara dhaniya)

Method:

Step 1: Boil the chicken pieces and then fry them.

Step 2: Beat up yogurt and add coriander powder, fennel powder, and yellow powder in it, boil the mixture well.

Step 3: Heat ghee in a pan. Add coriander seeds and turmeric powder, sauté them well.

Step 4: Mix it well in yogurt mixture

Step 5: Add chicken pieces, garam masala powder and salt. Cook till the gravy gets thick.

Step 6: Before serving garnish it with green coriander leaves  and wet fenugreek.

Note: you can also cook it with the lamb pieces as main ingredients.

Vegetable Kurma for Idiyappam

Vegetable Kurma for Idiyappam
Kurma is the one great magic side dish goes very well is many dishes like chapathi, idiyappam, pulao.  Whenever I think of idiappam only kurma comes in mind for the side dish, I dunno I love this combo very much. Though making kurma and idiyappam is very time consuming, the final taste and praises from the family members are worth the efforts. I made this special dish on the day of diwali and I am very glad as every one liked it. What gives us more joy than when every one in our family likes and eats well the dish we prepare, so this made me more happier on the special day. Almost every one knows to prepare this vegetable kurma but still I wanna share my way of doing this recipe.

Ingredients
Vegetable of your choice Chopped - 3 cups ( I used cauliflower, carrot, peas, beans)
Coconut shredded - 1/2 cup
Cashew - 2 tsp
Poppy Seeds - 1 tsp
Onion - 1 medium chopped
Cloves - 2 , Cinnamon - 1" , Cardamom - 2
Ginger Garlic Paste - 2tsp
Coriander Powder - 2 tsp
Chili Powder - 1/2 tsp
Oil - 3tsp
Salt as required

Method
Microwave poppy seeds and cashew with little water in small bowl for 30 secs and grind  together with coconut to a fine paste and set aside.
Heat oil in a non-stick pan and add cloves, cinnamon, cardamom and you get a nice fragrance add onion and saute for few mins.
Add ginger garlic paste and stir well. Add all the dry powders and splash little water if required.
Add all the vegetable and some water and cook coved in a low flame until vegetables are cooked.
Add the grinded coconut paste and cook for 5 mins, garnish with cilantro and serve with idiyappam.