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Yummy Indian Kitchen

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  • Asiya Subani
  • August 17, 2015 03:53:12 PM
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Indian Food blog with Indian Vegetarian Recipes, Indian Non Veg Recipes, South Indian Recipes and Indian regional cuisine.

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coconut ladoo recipe, coconut laddu | nariyal ladoo

Coconut ladoo is a simple and quick sweet recipe made using fresh coconut in the form of round balls and is a perfect instant sweet made for several occasions. Coconuts in India are available in desiccated form or in the form of fresh coconut and there is endless use of coconut in our country. Dry... Read More » The post coconut ladoo recipe, coconut laddu | nariyal ladoo appeared first on Yummy Indian Kitchen - Indian Food...

Coconut ladoo is a simple and quick sweet recipe made using fresh coconut in the form of round balls and is a perfect instant sweet made for several occasions.

Coconuts in India are available in desiccated form or in the form of fresh coconut and there is endless use of coconut in our country.

coconut ladoo recipe

Dry coconut and fresh coconut is used widely in Indian kitchens for cooking. The use of coconut is mainly found in south india whether it is in kitchen for cooking or for devotional purposes.

Not only it is a good cooking ingredient but is also said to have lots and lots of health benefits for hair and skin and for our body.

Coconuts are added to curries be it veg curries or non veg curries. Coconuts are also added to some of the rice recipes.

coconut laddu or nariyal ladoo

Here, I have used coconut to make sweets and there are endless sweets and desserts that can be made using dry coconut or fresh coconut.

Coconut ladoo can be made in various variations and all of them are very simple in making and can be made very quickly.

In India coconut is widely grown in major parts of Kerala and most of the south indian dishes are not complete without using coconut.

Every part of coconut is highly used be it coconut milk, coconut oil and coconut water. Coconut water is one of the best natural drinks to our body which keeps our body strengthened and hydrated all the time.

Focusing on our today’s recipe that is coconut ladoo, it is a sweet delicacy made using simple ingredients like ghee, milk and fresh coconut powder and below are the detailed steps on how to make it.

Coconut ladoo can be made as a festival recipe and is commonly made during festive season like diwali.

Diwali is not only a festival of lights but is also a festival of sweets and snacks. Here, to make our work easy for several occasions I would love to share this easy sweet recipe on my blog and shall also be updating with various quick sweets and snacks for festive seasons.

Coconut ladoo recipe, nariyal ladoo:

coconut ladoo recipe, coconut laddu | nariyal ladoo

A simple and quick to do recipe made using fresh coconut powder and milk.

  • 1 tsp ghee/clarified butter
  • 1 cup fresh coconut powder
  • 1 1/2 cup full cream milk
  • 1 cup powdered sugar
  • 1/2 tsp cardamom powder ((elaichi powder))
  • 1 tsp dry fruits powder ((kaju, badam, pista blended into a coarse powder))

How to remove coconut from fresh coconut and make powder:

  1. Take a fresh coconut, break it into two halves.
  2. Take each half coconut, place it on the stove and heat the coconut shell completely all over.
  3. Take a knife and loosen all the edges of the coconut.
  4. Take the coconut out slowly and carefully.
  5. Make small pieces of the coconut.
  6. Peel of the brown skin of the coconut with a peeler.
  7. Put the pieces in a blender and powder them finely.

Making of coconut ladoo:

  1. Take a pan, add 1 tsp ghee and heat it.
  2. Make sure the flame is low.
  3. Add 1 cup of coconut powder into the pan.
  4. Dry roast it on low flame for 3-4 minutes by stirring continuously (do not brown the powder or burn it).

  5. Add full cream milk into it.
  6. Cook on low flame and keep stirring for few minutes.
  7. Add powdered sugar approximately 1 cup or as per requirement.
  8. Add green cardamom powder/ elaichi powder into it.

  9. Mix the mixture well.
  10. Allow the coconut to absorb milk completely.
  11. Keep stirring and let it cook on low flame.
  12. Add dry fruits powder and mix.
  13. Let the mixture thicken completely and keep mixing.

  14. Once the mixture is thick switch off the flame.
  15. Allow the mixture to cool down.

Making round balls or laddu:

  1. Use some coconut powder on a plate to coat the ladoos and keep this powder handy before making ladoos.

  2. Take a small ball portion of the ladoo mixture, make round balls of the laddus, coat the round ladoo with the dry coconut powder completely.

  3. Place the coated ladoos on the plate.

  4. Continue making rest of the ladoos with the ladoo mixture.

  5. Serve them instantly or can be served a few hours later.

  6. Watch the video procedure too for the quick coconut ladoo below.

  1. Instead of using milk, malai/milk cream too can be added a little to give a more rich taste to the ladoos…
  2. One can make coconut powder at home, dry roast it slightly and store it in air tight containers and this stored powdered can be used when required to make these ladoos…
  3. Do not brown the coconut powder while roasting as the taste of the ladoos totally changes…Dry roast only for 2-3 minutes on low flame only to remove the raw smell from the fresh coconut powder.

The post coconut ladoo recipe, coconut laddu | nariyal ladoo appeared first on Yummy Indian Kitchen - Indian Food Recipes.


chicken rezala recipe, murgh rezala

Chicken rezala, a traditional chicken recipe in Bengali style made using chicken and some rich ingredients like kaju, khus khus, fried onions and curd. Also check out some more different chicken recipes on the blog such as palak chicken, chicken biryani recipe, tandoori chicken recipe, chicken tikka recipe, chicken manchurian and one can also have... Read More » The post chicken rezala recipe, murgh rezala appeared first on Yummy Indian Kitchen - Indian Food...

Chicken rezala, a traditional chicken recipe in Bengali style made using chicken and some rich ingredients like kaju, khus khus, fried onions and curd.

Also check out some more different chicken recipes on the blog such as palak chicken, chicken biryani recipe, tandoori chicken recipe, chicken tikka recipe, chicken manchurian and one can also have a look at other non veg recipes made using mutton such as mutton fry, mutton biryani, mutton korma, mutton curry etc…

It is a white rich chicken gravy recipe and is basically a Bangladeshi recipe now usually made by people of Bengal.

chicken rezala

“Rezala” is nothing but regal which defines the dish as very Mughlai and rich and something eaten by the Mughals during that era.

It is usually a Mughlai cuisine made by using rich spices and here we do not use any red chilli powder. We only use green chillies to get the spice flavor and the gravy turns out white by using kaju, khus khus, curd etc…

Murgh rezala does take few steps and directions that should be followed carefully to get a perfect outcome and here in the recipe I have shared every step by step detail carefully.

Chicken can be made in various forms of curries in different regions and this is a very special and restaurant kind of gravy which takes almost all the rich ingredients and to add an aromatic flavor, fried onions too are added which makes the gravy quite rich.

chicken rezala recipe

My blog has already various kinds of chicken recipes and shall be adding many more recipes which are not only curries but various chicken snacks recipes, chicken main course recipes and many more.

Step by step procedure to make chicken rezala recipe:

    1. Firstly boil the masala ingredients separately and then blend all the ingredients into a fine paste.
    1.  Also make sure the onions are fried well.
    1. Make sure the masala paste and the fried onions are kept ready.
  1. The rest of the chicken making procedure is just easy if the above things are handy and kept readily available.

The most important part of the dish is the gravy is basically white and here we do not add any red color ingredients and mostly all white ingredients go into this curry like poppy seeds, yogurt etc…

The spice flavor comes out by adding whole red chillies and green chillies and the fried onions give a sort of creamy white texture to the gravy.

I would suggest my blog readers to do try this variety chicken recipe since it is a very rich kind of chicken gravy that can be served with roti or steamed rice.

I made and tried this recipe for the first time and believe me it has turned out amazing and worth the try with all my efforts and it turned out perfectly the very first time and would love to make the dish again and again.

It goes well with any pulao be it plain pulao or bagara rice or any flavorful rice which can make a good combination for several occasions or during Eid or festivals.

I have written detailed steps on how to make murgh rezala and do leave us your queries regarding the recipe below in the comment box and I shall try to update a video procedure too for this recipe as I update my blog with videos.

Do not worry as every step has been written carefully on how to make the recipe and if one finds any doubt in the recipe procedure please leave your comments below and leave us your queries for us to answer.

How to make chicken rezala:

chicken rezala recipe, murgh rezala

A bengali style of making chicken curry commonly called as chicken rezala.

For frying onions:

  • oil for frying
  • 3 medium size onions finely sliced ((to golden fry))

For masala paste:

  • 2 onions
  • cashewnuts/ kaju – 8
  • poppy seeds/ khus khus – 1 tbsp

To make chicken rezala:

  • 500 gms chicken pieces cleaned and washed well
  • 3 tbsp oil
  • whole garam masala ((3 cloves, 2 cardamoms, 1 medium size cinnamon stick, 1 bay leaf, 2 whole dried red chillies))
  • 1 tbsp ginger garlic paste
  • 4-5 slit green chillies
  • salt to taste
  • 1 cup yogurt/curd beaten well without lumps
  • blended masala paste ((paste of boiled onions, kaju, khus khus))
  • 1/2 cup golden fried onions
  • 1/2 tsp kali mirch powder ((black pepper powder))
  • 1/2 tsp white pepper powder
  • 1/2 tsp roasted coriander powder

To give tadka:

  • 1 tbsp oil
  • 1 onion cut into cubes/rings
  • 2 whole dried red chillies

Step 1( Making of masala paste):

  1. Firstly, take a vessel and boil 2 onions for few minutes, switch off the flame and rest them aside.
  2. Boil 8-9 cashew nuts in a separate vessel for 10 minutes and keep them aside.
  3. Boil 1 tbsp poppy seeds or khus khus in little water for 10 minutes and keep them aside.
  4. Now in a blending jar, add boiled cashew nuts, boiled poppy seeds, add very little water and blend all the masala into a fine paste.
  5. Now add the boiled onions into the jar and make a fine paste of all the ingredients.

Step 2 (Frying of onions):

  1. Take a non stick pan, add oil and heat it.
  2. Add the 3 sliced onions into the oil.
  3. Fry the onions until they turn slight golden color.
  4. Take the fried onions out and rest them aside.
  5. Let the onions cool and crush them well.

Step 3(Making of chicken rezala):

  1. In a vessel, add 3 tbsp oil and heat it.
  2. Add whole garam masala such as 3 cloves, 2 cardamoms, 1 medium size cinnamon stick, 1 bay leaf, 2 whole dried red chillies.
  3. Add 1 tbsp ginger garlic paste, saute them for few minutes on low flame, be careful.
  4. Add chicken pieces, salt as per taste and roast them for few minutes until color of the chicken changes.

  5. Add 4-5 slit green chillies.
  6. Add the beaten yogurt into the chicken and mix well.
  7. Cook for 10 minutes.
  8. Add the masala paste (paste of boiled onions, boiled kaju and boiled khus khus).
  9. Mix well and cook for 10-15 minutes on low flame by covering the lid.
  10. Add the crushed brown onions and mix them well.
  11. Add black pepper powder, add white pepper powder, add roasted coriander powder, adjust salt if required and mix well.

  12. Cook the chicken rezala for 10 minutes on low flame or until chicken gets tenderized.

  13. Cook well and cook until oil starts floating.

Step 4(Give the tadka):

  1. Take a tadka pan, add a tbsp oil and heat it.
  2. Add onion rings/cubes into the oil.
  3. Add the dried red chillies, saute well.
  4. Add the tadka into the chicken rezala.

Step 5:

  1. Switch off the flame and serve the chicken with rice, roti or paratha.
  1. At the end of the cooking process one can add 2-3 soaked saffron strands (saffron soaked in 1 or 2 tbsp of milk)  into the curry for more mughlai flavors else one can skip this step and yet enjoy the current flavors.

The post chicken rezala recipe, murgh rezala appeared first on Yummy Indian Kitchen - Indian Food Recipes.


cumin powder recipe, jeera powder

Cumin powder is an aromatic and flavorful indian spice used in almost every indian curry be it a vegetarian recipe or a non vegetarian dish. Cumin powder is commonly called as ‘jeera’ and jeera is the most healthiest indian dry spice with lots and lots of health benefits. I have already shared coriander powder which... Read More » The post cumin powder recipe, jeera powder appeared first on Yummy Indian Kitchen - Indian Food...

Cumin powder is an aromatic and flavorful indian spice used in almost every indian curry be it a vegetarian recipe or a non vegetarian dish.

Cumin powder is commonly called as ‘jeera’ and jeera is the most healthiest indian dry spice with lots and lots of health benefits.

cumin powder recipe

I have already shared coriander powder which is commonly called as dhania powder and both these dry spices are the two most indian spices that are a necessity in every indian kitchen.

Coriander powder and cumin powder both go together in every curry made in Indian cuisine. Cumin powder is also added in most of the indian street food recipes to give a chatpata taste.

These dry spices are anyways readily available in markets but my main motive in sharing this recipe is to make these aromatic spice powders at home.

Making these dry spice powders at home that are home made give real flavors to the curries or gravy recipes and also they amazingly taste good when home made powders are added.

More over whole coriander seeds and cumin seeds are easily available in every grocery store in Indian markets and they are quick and easy to make these powders at home and store them for a long time.

Coriander and cumin have lots of health benefits and I suggest these spices to be added in every veg recipe or a non veg recipe as they give yummy aroma into the curries.

Cumin is very beneficial for health and I have shared some of the healthy recipes with jeera such as jeera water which is a great weight loss drink. Also other recipe that is already shared using jeera is aloo jeera.

We all know that cumin is highly used for cooking and apart from cooking it also has many medicinal benefits as well.

jeera powder recipe

Let us understand some of the health benefits of cumin/jeera and uses:

  1. It is a spice used in the form of ground powder where in the cumin seeds are ground to a fine powder and stored for cooking purposes.
  2.  Not only in cooking but also it is highly used for losing weight by adding cumin in various weight loss drinks in powdered form of by using whole cumin.
  3.  It is highly recommended for weight loss, it also reduces cholesterol levels, aids in treating memory loss problems.
  4. Cumin is also very helpful and useful in treating digestion related ailments and one who suffers problems with indigestion then, using cumin in a drink or in buttermilk aids in treating digestion related problems.
  5.  It is also said to reduce stress related problems and helps in giving one a good proper sleep and also has many healing properties such as it can treat anaemia and also many beauty related stuff.

I have also shared a healthy drink into which cumin powder is added and it is a very common drink in Indian summers consumed by most of the Indians and it is nothing but our very famous chaas recipe or masala chaas.

How to make cumin powder at home or jeera powder at home:

I know most of them must be wondering why such a big article when this spice powder is readily available in markets but here I give you the answer.

The spice powder does not give out as good a taste as made at home and the spices that are made at home are nicely roasted, freshly powdered and stored well without any preservatives.

Using these kind of home made powders should be added into all the dishes made in Indian cuisine and they are highly recommended powders that should be added for good aroma in the curries.

To make this at home we need to use simple tips and tricks and one should be careful in roasting and making a fine powder out of it.

Below are the recipe details into making cumin powder at home.

How to make cumin powder:

cumin powder recipe, jeera powder

A highly used spice mostly used in North Indian cooking and also in south indian cooking.

  • 250 gms cumin seeds/ jeera
  1. Take a non stick wok or a pan, heat it.
  2. Add cumin seeds and dry roast the cumin seeds on low flame.
  3. Keep stirring the cumin seeds/ jeera while roasting them.
  4. If not stirred well, the cumin seeds might get burnt at the bottom and the whole spice tastes burnt.
  5. The cumin seeds give out an aromatic fragrance while getting dry roasted and that is the sign of cumin seeds roasted well.
  6. When the cumin seeds gives aromatic fragrance, switch off the flame and cool them down.
  7. Take a mixer grinder jar, add the roasted cumin seeds into the jar, blend them finely until they are powdered well.
  8. Transfer the cumin powder into an air tight container.
  9. Store the jeera powder and use it for cooking purpose or for medicinal purposes.
  10. It lasts long and can be used for months. 

  11. Use in curries when required.

1. One important tip to know that cumin is roasted well is it starts giving out aroma into the kitchen and too much of roasting burns the cumin and one should be careful while roasting it.
2. If the cumin is roasted longer, the powder gives out a burnt smell and the curries smell burnt and hence be careful.

 

 

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beans curry recipe, beans curry for roti and rice

Beans curry, a green beans curry recipe made in the form of a semi gravy style perfect to be eaten with roti or chapati. My blog now contains many more recipes made with various veggies and please leave a feedback in the comment box for any further recipe request. Beans is commonly called as “phalli”... Read More » The post beans curry recipe, beans curry for roti and rice appeared first on Yummy Indian Kitchen - Indian Food...

Beans curry, a green beans curry recipe made in the form of a semi gravy style perfect to be eaten with roti or chapati.

My blog now contains many more recipes made with various veggies and please leave a feedback in the comment box for any further recipe request.

beans-curry-recipe

Beans is commonly called as “phalli” and there are various varieties of beans in our country like cluster beans commonly called as “gavar ki phali”, another common beans variety is flat beans commonly known as “sem ki phali”.

Always beans tastes good if combined with potatoes and we mostly make all the beans recipes with potatoes.

There are many ways to make beans like beans fry, aloo beans recipe etc…which shall be updated soon as I keep writing many more recipes.

Aloo beans is a very good combination while making a curry or while making aloo beans fry.

beans curry for chapati

In this post I have shared a very yummy curry that goes good with either of the main course recipes like roti or steamed rice and one does not need to make any main course dish like dal or curry.

This is a semi gravy recipe into which I have used tomatoes and onions and also I have given flavors of coriander leaves and methi leaves to enhance the flavor of the curry.

Points to remember while making the beans curry:

  1. The curry can be slow cooked in a vessel and one needs to be patient for the beans and aloo to get tender.
  2.  Only beans can be added and if one does not want to add aloo, it can be skipped.
  3. The curry can be pressure cooked, but if given many whistles the curry can become mushy. Be careful while pressure cooking and just give 1 or 2 whistles.

Beans according to me tastes best when stir fried but we also prefer to make in the form of a curry that can serve to many.

Below are the recipe details where I have written step by step details on how to make this curry.

Beans curry recipe card below:

beans curry recipe, beans curry for roti and rice.

A simple style of making vegetable curry using beans and potatoes.

  • 500 gms beans/phalli
  • 3 potatoes/aloo
  • 3 tbsp oil
  • 2 medium size onions (finely sliced)
  • 2 slit green chillies
  • salt to taste
  • 1 tsp red chilli powder
  • 1/4 tsp turmeric powder/ haldi
  • 1/2 tsp ginger garlic paste
  • 3 tomatoes (finely chopped)
  • 2 tbsp freshly chopped coriander leaves
  • 1 tbsp freshly chopped methi leaves/fenugreek
  • 1/4 cup water

Cutting of veggies:

  1. First take a handful of beans, remove its head and tail and then chop the beans of desired size.

  2. Peel the potatoes, cut them into desired cubes.

  3. Wash the beans and aloo well under running water.

Making of the curry:

  1. In a pressure cooker, add oil and heat it.
  2. Into it, add onions, add slit green chillies and cook the onions until soft.
  3. Add salt as per taste, red chilli powder, turmeric powder, ginger garlic paste and mix well.
  4. Saute well and cook the masala for few minutes on low flame until oil starts floating.
  5. Add the chopped beans into the masala, add the potato cubes, mix well.

  6. Cook the beans and aloo on medium flame for 5 minutes.

  7. Add the chopped tomatoes into the beans and mix well.

  8. Cook the curry by covering the lid for 5-10 minutes.

  9. Add 1/4 cup water.

  10. Add freshly chopped coriander leaves, methi leaves and give a slight mix.

  11. Cover the lid of the pressure cooker and pressure cook for 2 whistles on medium flame.

  12. Switch off the flame.

  13. Reduce the steam.

  14. Remove the lid and if there is any water remaining, cook by removing the lid for few minutes until water is totally evaporated.

  15. Serve hot with roti or rice.

 

 

 

 

 

 

The post beans curry recipe, beans curry for roti and rice appeared first on Yummy Indian Kitchen - Indian Food Recipes.


chicken sukka recipe mangalorean style

Chicken sukka, a recipe which is quite popular in south indian mangalorean region made using masala paste which is neither too dry nor a gravy curry. Other unique and popular non veg recipes on the blog are palak chicken, chicken tikka recipe, kfc chicken recipe, chicken biryani recipe, chicken manchurian recipe, mutton curry etc… This... Read More » The post chicken sukka recipe mangalorean style appeared first on Yummy Indian Kitchen - Indian Food...

Chicken sukka, a recipe which is quite popular in south indian mangalorean region made using masala paste which is neither too dry nor a gravy curry.

Other unique and popular non veg recipes on the blog are palak chicken, chicken tikka recipe, kfc chicken recipe, chicken biryani recipe, chicken manchurian recipe, mutton curry etc…

This particular dish is made using regular home made available kitchen ingredients and it is a non vegetarian dish.

chicken sukka recipe

It is basically made up of chicken and a masala paste made using coconut and onions.

Here, I have made it in south indian style by adding curry leaves into it and doing so makes it a south indian touch to the curry.

However, we can also make it in different variations and make it apt to be eaten by other regions as well such as goan, coastal regions.

Chicken is one particular non veg ingredient which is highly preferred by one and everyone. It is made in various ways and I would like to share every chicken recipe on my blog as I keep updating my recipes.

Hope my viewers enjoy making my chicken recipes and do share your feedback on our recipes.

kori sukka mangalorean style

How to make chicken sukka:

This uses mainly chicken and some of the basic ingredients which are handy and usually available at home like onions, tomatoes, coconut, dry spices, curry leaves, herbs etc…

Here, I have made use of desiccated coconut but the taste of the dish turns out even more yum if fresh coconut powder is used as well.

How to use fresh coconut:

In south india, fresh coconut is easily available and one can easily make its powder by removing the fresh coconut from its shell, cutting the coconut into pieces and making a powder by blending the fresh coconut in a blender.

The fresh coconut can then be roasted on low flame in a pan until all the moisture goes away.

mangalorean chicken sukka

Easy or difficult:

It is a very simple and easy dish once the masala paste is ready and it just takes the simple cooking time which a normal chicken curry takes and is a semi gravy curry recipe.

Chicken sukka tastes good if slow cooked and is one of the yummiest chicken curries made in south indian regions.

Below I have shared the recipe instructions on how to make this simple south indian mangalorean style chicken sukka.

Hope my viewers like this recipe and do not forget to tag us on instagram and also do not forget to follow us on all our social media handles…

Mangalorean style of making chicken sukka:

chicken sukka recipe mangalorean style

A dry chicken curry made using onion coconut paste in mangalorean style.

To make chicken sukka masala paste:

  • 3 tbsp desiccated coconut powder
  • 1 tbsp oil
  • 1 onion finely sliced

To make chicken sukka:

  • 500 gms chicken (cleaned and washed well with lemon juice)
  • 2 tbsp oil
  • 1 onion finely chopped
  • salt to taste
  • 4-5 curry leaves
  • 2 green chillies slit vertically and chopped
  • 1/2 tbsp ginger garlic paste
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 2 tomatoes finely chopped
  • 1/4 tsp roasted coriander powder/dhaniya powder
  • 1/4 tsp pepper powder/kali mirch powder
  • 1/4 tsp garam masala powder
  • 1/4 tsp jeera powder/roasted cumin seeds powder
  • 1 tbsp chopped coriander leaves

Making of chicken sukka masala paste:

  1. Take a pan, dry roast 1 cup of desiccated coconut powder on low flame until the coconut turns very slight brown in color.

  2. Take the roasted coconut out on a plate.

  3. In a pan, add 1 tbsp oil, add sliced onions and roast the onions for few minutes until the color of onions slightly changes.

  4. Switch off the flame and allow the ingredients to cool down.

  5. Take a blender, add the roasted onions and desiccated coconut into a blender, make a paste of them by adding little water.

  6. Make a smooth fine paste and rest aside for later use.

Making of chicken sukka:

  1. In a wok, add 2 tbsp oil and heat it.

  2. Add chopped onion into it, add 4-5 curry leaves, slit green chillies, add salt as per taste and saute until onions turn slight golden color.

  3. Add ginger garlic paste and saute until raw smell disappears.

  4. Add chicken pieces, roast the chicken for few minutes by stirring until the color of chicken changes.

  5. Add turmeric powder, red chilli powder, salt if required, mix, allow the chicken and masala to be cooked well.

  6. Add 2 chopped tomatoes, mix and cook them until soft.

  7. Add the roasted coconut and onion paste into the chicken, mix and cook the masala until oil starts leaving the sides.

  8. Add dry spices such as dhaniya powder, pepper powder, garam masala powder, jeera powder, mix well.

  9. Cook the chicken and masala on low flame by covering the lid and cook until the chicken gets soft and tender.

  10. lastly, add freshly chopped coriander leaves, mix and cook well.

  11. Switch off the flame and serve hot with steamed rice and chapathi.

  1. If one wants to make this curry in a more gravy form, then adding 1/2 to 1 cup of water gives a delicious gravy to the curry while cooking and also helps in serving many more…

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palak chicken recipe, palak chicken curry

Palak chicken recipe, a variety side dish using chicken and spinach leaves and tastes best with roti, rice or phulka… A common term for spinach in India is “palak” and is filled with full of nutrients and vitamins which is a must inclusion in our regular diet. Palak is a very healthy vegetable and so... Read More » The post palak chicken recipe, palak chicken curry appeared first on Yummy Indian Kitchen - Indian Food...

Palak chicken recipe, a variety side dish using chicken and spinach leaves and tastes best with roti, rice or phulka…

A common term for spinach in India is “palak” and is filled with full of nutrients and vitamins which is a must inclusion in our regular diet.

palak chicken recipe

Palak is a very healthy vegetable and so is chicken and one is a green leafy vegetable with lots of iron in it and the other is a non veg which has lots of proteins in it.

Combination of both the main ingredients is a healthy package of iron and proteins which helps in improving iron and also helps in building our body with chicken.

Usually, non veg like meat is basically mixed with many vegetables like potato, any green leafy vegetable, or any vegetable but chicken is combined rarely with vegetables and does not taste good if combined.

If chicken is combined, then it can be used along with green leafy vegetables like gongura/sorrel leaves or spinach leaves/palak.

palak chicken curry

It is very very rarely combined with potato and also chicken is made in green color using pudina or kothmir.

This chicken curry made here is also green and is made using spinach leaves in chicken pieces.

Two ways to make palak chicken:

  1. Palak can be pureed separately by boiling the leaves in some salt water and added while making chicken curry.
  2. Palak leaves can be directly added into the chicken and this is a very quick and easy method of making palak chicken and tastes good too.

Chicken is made in thousands of varieties and the innovation never ends with chicken and it can be used to make various snacks, main course recipes, curry recipes etc…

I have already shared gongura chicken on my blog and it is a very delicious way of combining chicken with green leafy vegetable and also a healthy way of having a non veg dish.

Below I have shared every step on how to make this simple chicken dish with step by step instructions and hopefully a video procedure too would be updated if my version of this recipe is loved by my viewers…

Check out the recipe card below and do leave us your feedback on this recipe…

Palak chicken recipe:

palak chicken recipe, palak chicken curry

A simple chicken dish combined with palak and made as a palak chicken curry.

  • 250 gms chicken pieces (cleaned and washed well with lemon juice)
  • 10-12 bunches of spinach/palak (leaves should be finely chopped)
  • 2 tbsp oil
  • 3 medium size onions (finely sliced)
  • 1/2 tsp ginger garlic paste
  • salt to taste
  • 1/2 tsp red chili powder
  • 1/4 tsp turmeric powder/haldi
  • 2 tbsp finely chopped coriander leaves
  • 2 tbsp finely chopped methi / fenugreek leaves
  • 1 onion (finely chopped)
  • 1/4 tsp garam masala powder

Washing of palak:

  1. Take palak leaves in a bowl, chop them finely and add water into them.
  2. Remove the leaves from water and put them in a strainer.
  3. When the palak leaves do not contain lots of water, they are ready to go into the curry.

making of palak chicken curry:

  1. Firstly, in a pressure cooker, add oil and heat it.
  2. Add the sliced onions, cook the onions until they turn slight golden color.
  3. Add ginger garlic paste and saute for few seconds to get rid of raw smell.
  4. Add the chicken pieces, mix and roast until the color of chicken changes.
  5. Add salt, red chilli powder, turmeric powder, mix up well.
  6. Roast the chicken for few minutes on low to medium flame by stirring in between.
  7. Add the chopped leaves of palak/spinach, coriander leaves, methi leaves, mix well.
  8. Cook the palak leaves until it gathers together.
  9. Add one chopped onion, mix well.
  10. Adjust salt as per requirement and also add a pinch of garam masala powder, mix well.
  11. Do not add water and cover the lid of the pressure cooker and pressure cook upto 3-4 whistles.
  12. Switch off the flame.
  13. Reduce the steam.
  14. Serve the curry with roti or rice.

1. Here, I have pressure cooked the chicken, but we can also cook the palak chicken by using slow cooking method.
2. Just simmer the flame and cook the palak and chicken for 30 minutes on slow cooking method by covering the lid instead of pressure cooking.
3. One can adjust red chilli powder as per requirement or we can also add 2-3 slit green chillies while cooking the curry.

The post palak chicken recipe, palak chicken curry appeared first on Yummy Indian Kitchen - Indian Food Recipes.


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