It looks like ages ago when I was working for a IT company in Bangalore!. Anyone who has ever worked in IT industry knows how busy and stressful life can get. During those days, my friends and I loved to take long lunch break together. I looked forward to this time as most of my friends were great cooks. We loved talking about food, exchanged recipes. This is one such recipe I got from my friend Sandhya. She even wrote it down on a piece of paper for me. I have prepared this so many times since then.
Fried onions give a sweetish taste to this chicken. The dish gets done so fast, only time consuming part being marinating the chicken. I usually cut and fry onions when chicken is marinating. I use tender breast pieces, so that only 10-15 mins marination is enough. I love that this dish does not have too many ingredients and tastes amazing.
Ingredients: 1 lb (0.45 kg approx) chicken cut into strips 2 cups chopped onion A pinch turmeric 5 green chillies 7-8 strands (along with thick stems) coriander leaves 2 tea spn chopped ginger 2 tea spn chopped garlic 1 tbl spn soy sauce Oil/ghee Salt
Method: Make a paste on green chillies, garlic, ginger, coriander leaves. Apply to chicken and leave aside. If you are using tender chicken breasts, 10-15mins marination in enough. Otherwise leave it aside for atleast 30mins. Heat ghee or oil and fry onions till they are brownish. To help the onions cook down faster, add a little salt. Add the chicken, turmeric, salt and let it cook. When chicken is half done, add soy sauce, mix well. Let the chicken cook completely. Serve hot as a side dish with chapatis or as a starter. Goes well with curd rice too.
Serves : 3-4 Preparation time : 15mins (plus marination time)
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I spend a lot of time looking at every corner of Indian store here and I wonder about new vegetables that I have never tasted. Almost during every visit, I saw these frozen pigeon peas and wondered what to make with them. Then I saw my friend P making this delicious subji with them. She mentioned that her family loves these. They look almost like avrekalu(val) but do not have the slight bitter taste. They taste delicious. So I have been making this dish regularly.
Ingredients: 2 cups tuvar lilva (pigeoan peas) 1 tbl spn coconut 1 tea spn coriander seeds 1 tea spn cumin seeds 1 tea spn ginger-garlic paste 3-4 green chillies 1/2 cup onion 1/4 cup chopped coriander leaves with stems 1 tea spn mustard seeds A pinch turmeric 1/4 cup chopped tomatoes Oil Salt
Method: Cook tuvar lilva and keep it aside. Heat oil and fry coriander seeds, cumin seeds. Add ginger-garlic, green chillies, onions. When the onions become translucent, add coconut. Fry for a min. Grind with coriander leaves to a smooth paste. Heat a little oil, add mustard seeds. When they start popping, add curry leaves, onions, turmeric. Fry for few minutes. Then add tomato, cooked tuvar and the paste. Add salt, cover and cook till done.
PS: You can also use dried pigeon peas for this if you don’t find frozen ones. Soak them in water before cooking. If you do not find pigeon peas, use some other kind of peas, the taste will be different due to the kind of peas used.
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