Chicken in yogurt gravy

My two girls are greatly fond of chicken curries – the more they get, the more they crave for it. Every time I buy chicken they ask for ‘curry with a difference’. Creative me – I never run out of ideas. This time, in the cold of winter when they wanted chicken curry, I came up with this recipe of ‘Chicken in yogurt gravy’ which is delicate and light. To my pleasant surprise it turned out delicious! So here we go with the recipe….

Ingredients:

Chicken drumsticks 500 g

Yogurt/curd 1 and 1/2 cup

Large onions 2, thinly sliced

Garlic paste 1 tsp

Ginger paste 1 tsp

Chili powder 1 – 2 tsp

Turmeric powder – 1 tsp

Garam masala – 1 tsp

Juice of 1/2 lime

Fresh coriander – 1 handful, washed and chopped

Salt to taste

Any cooking oil – 1 tbsp (I used mustard oil)

Instructions:

  • Mix yogurt with ginger-garlic paste, chili powder, garam masala, turmeric powder, salt and juice of lime.
  • Add chicken to this mixture and leave aside to marinade it for 15-20 minutes.
  • Heat oil in a pan and saute the sliced onions until golden brown.
  • Add marinated chicken and stir fry for 4-5 minutes.
  • Add rest of the yogurt mix and keep stirring every now and then.
  • Add chopped coriander and simmer for 20-25 minutes or until meat separates from the bone.
  • Serve hot with steamed rice.

 

Serves 4-5

 

 

Sun-dried Tomatoes

A few days ago day temperature reached a maximum of 46 degrees. I saw in the news that people were trying to use scorching heat of sun to cook dosa and omelet. Hot summer days are blessing in disguise when it comes to sun-dry tomatoes, I thought to myself. All it took 4-5 days and above 2 kg tomatoes to make a jarful of sun-dried tomatoes.

Sun-dried tomatoes are extremely flavorful. A combination of piquantness – sweetness makes it a fantastic ingredient for a refreshing salad. I also love using it to make pesto sauce. Or simply serve it along with olives and cheese as appetizers with chilled wine on a warm summer evening!

While summer is still here to stay for nearly another month, make the most of it!

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Ingredients::

Red juicy tomatoes – 2 kg
Salt – 2 tbsp

To store:

Extra virgin olive oil – 300ml (approx.)
Fresh Italian basil – 10-12 leaves

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Instructions:

• Wash and towel dry tomatoes.
• Cut them into about ½ cm thick slices.
• Arrange them in two large baking trays.
• Sprinkle generously with salt.
• Place the trays in direct sun light. I prefer to keep it indoors where there is enough strong sunlight passing through a glass door/window.
• Due to action of salt, tomatoes release their juices. Do not remove this liquid but instead keep the trays under a running fan throughout the night. Otherwise pre-heat oven to 180 degrees, turn it off and leave the trays in the oven overnight.
• Keep the trays for at least another 3-4 days in the sunlight, until they are completely dry.

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• To store them, arrange tomatoes in a clean glass jar adding few fresh basil leaves. Add extra virgin olive oil to cover the tomatoes completely and close the lid.

You can keep it for a year under the oil.

Tip: Use this oil to make salad dressing.

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