TOMATO - CILANTRO CHICKEN

This recipe popped up when i was searching in Pinterest. I read it and thought of giving it a try. The brown sugar in it was an odd combination so I did'nt add too much of it, but in the end after all the spices blend beautifully , you will say WOW!!!!!

Ingredients

Chicken marinade

2 large boneless, skinless chicken breasts cut into bite-sized pieces

1 tbsp lemon juice

1/2 tsp salt

1 tsp chili powder

Tomato-cilantro sauce

2 medium onions , chopped

1-2 tbsp brown sugar (as per your taste)

1 tbsp minced ginger

2 medium tomatoes, diced

1 bunch of fresh cilantro

4 cloves garlic

1/8 cup lemon juice

3 chillies

1/2 tsp black pepper powder

1/2 tsp red pepper flakes

1/2 tsp cumin seeds

1 tsp turmeric powder

1 tsp ground cardamom

1/3 cp coconut milk

1/2 cup water

1 tbsp water

salt as per taste

3 tbsp Olive oil

Method

Combine all the ingredients under marinade section in a bowl. Cover and refrigerate for 1 hour.

Meanwhile, place cilantro, garlic, chillies, cumin seed, lemon juice and 1 tbsp water in a blender and blend until it forms a paste. Set side.

Heat olive oil in a skillet over medium heat. Add black pepper, pepper flakes and cook for 1 minute.

Add chopped onions and brown sugar to the pan and toss to coat the onions in the spices. Cook for 6-8 minutes or until onions are lightly browned.

Remove the chicken from marinade and add to the pan. Toss to coat with onions and spices and cook until chicken pieces have turned white on all sides.

Reduce heat to medium, add ginger, tomatoes, turmeric powder, cardamom and stir well. Add contents which were blend in it alongwith salt  and cook for 3 minutes.

Pour in coconut milk and water and let it boil slowly. simmer for 10 minutes.

Uncover the pan and taste the sauce. If it is too spicy, add more brown sugar.

EGGLESS MANGO CAKE

Ingredients

1 cup All purpose flour
1 tsp + 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp cardamom powder
1 tsp cinnamon powder
1 cup + 1 tbsp mango pulp or puree
1 tbsp milk
1/4 cup butter/canola oil/coconut oil
1/4 cup brown sugar or granulated sugar ( adjust sugar according to the sweetness of mango)
1/4 tsp vanilla extract
PAM cooking spray to grease ( you can even grease with butter/oil)

Method

Preheat oven to 350 degree F
Sieve flour salt, baking powder, baking soda well. Add cinnamon powder cardamom powder.
Add the mango pulp , vanilla, sugar, butter and milk to  bowl, mix well.
Add wet ingredients to dry ingredients and mix well with a whisk until you have a smooth batter.
Grease baking tray, pour batter and bake for about 30-40 minutes.

PRAWN CURRY WITH COCONUT MILK

Ingredients

250 gm Cleaned prawns 

2 medium Onion , finely sliced 

3/4 tbsp Ginger & Garlic  finely chopped,

1 Tomato sliced or 1 tbsp tomato puree 

1 tbsp Thick Tamarind Pulp

1-1 1/2 cups Thick coconut milk

Curry leaves

1 tbsp coconut Oil

Salt

To grind 

2 tsp Chilly powder 

1 tsp Pepper powder 

1/4 tsp Jeera 

1/4 tsp Turmeric powder

Method

Grind together the ingredients listed under 'to grind' to a fine paste using ½ tbsp water.

Heat oil in a pan and add finely sliced onions, chopped ginger & garlic. 

Cook it till the onions become soft. Add the ground paste to this and fry for a few minutes, till the oil starts appearing. 

Add the sliced tomatoes or tomato paste  & tamarind pulp to this and cook for 2-3 minutes. 

Add coconut milk & salt to this. Let it boil.

 Add cleaned prawns, & curry leaves. 

Cook till the prawns are done and the gravy is thick.

Serve hot with rice.

Notes

You can adjust the qty of tamarind pulp to suit your taste. Adding 1 cup of thick coconut milk gives you a thick gravy .Adding at least 1¼ cups of coconut milk will give your more gravy.