Good to come back to
blogging again after two weeks break. I was out on vacation for 5 days and then
upon coming back, I was so tired that the next few days were spent in getting
the lost energy back. Cooking was not what I was enjoying as I was recuperating
from fatigue. So for two weeks I was on very light meal, not having an iota of
desire to try anything new.
But now that I have got my
former vigor back, I am into my experimental self again. Okay, so this curry I
cooked over dinner last night and it was scrumptious to say the least, my hubby
having eaten 4-5 parathas with the curry.
Ingredients: Cooking time: 40 minutes
ü Ground chicken or chicken keema (250 gm)
ü White button mushrooms (300 gm)
ü 1 cup of corn kernels
ü 1 tbsp ginger (chopped)
ü 1 tbsp garlic (chopped)
ü 1 onion (julienned)
ü 1 large tomato (chopped)
ü 4-5 green chillies (chopped)
ü 1 tsp cumin powder
ü 1 tsp coriander powder
ü 1 tsp turmeric powder
ü 1 tsp kashmiri red mirch
ü 1 tsp black pepper
ü 1 tsp garam masala powder
ü Salt to taste
ü Coriander leaves for garnishing (chopped)
ü 1 tsp cumin seeds
ü White oil or canola oil for cooking
Method:
1) Boil the button
mushroom in microwave or on stove top for 10 minutes. Drain the water.
2) Heat oil in a wok.
When oil turns hot, add cumin seeds and allow them to crackle. Add chopped
ginger and garlic and shallow fry till brown in color.
3) Add onion and fry till
golden brown in color. Add green chillies and tomato. Shallow fry. Add cumin
powder, coriander powder, turmeric powder, black pepper and kashmiri red
mirch. Add a dash of water and sauté the spices for 2 minutes.
4) Add ground chicken and
mix in with the spices. Add salt and cook covered for 10 minutes. Add corn
kernels.
5) Add button mushroom
and garam masala powder. Cook covered again for 10-15 minutes. (Keep adding splashes of water to keep
the moist in if the curry turns dry.)
6) Garnish with coriander
leaves. Serve hot with roti or paratha.
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