Maharashtrian Pompfret Masala

Maharashtrian Pomfret Masala is a mouth-watering, refreshing and delectable seafood delicacy made with pomfret fish stuffed with spices and cooked in luscious and spicy gravy. This recipe is one of the popular seafood dishes from the Maharashtrian cuisine.

Pomfret Masala is a speciality from the coastal area throughout Mumbai and Maharashtra. It’s very simple, easy and tasty dish which can be served for lunch, brunch or dinner and I am sure it would just melt in your mouth and vanish within minutes from your dinner table. People would surely crave for more as it’s a seafood connoisseur’s delight to the palate.

Coconut in any form either, ground, grated or coconut milk is the main base in this style of cooking. Coconut milk along with spices gives an incredible and extraordinary taste to the dish and is extensively used in Maharashtrian recipes. Generally it is simple to make and best eaten the next day as the flavours absorb better. Coconut milk is a smooth and refreshing liquid that comes from the grated meat of a coconut. Fresh coconut milk has a consistency and mildly sweet taste. The colour and rich taste of the milk can be attributed to the high oil content. Coconut milk can also be mixed with fruit to make a yoghurt substitute.

Coconut milk is commonly used in many tropical cuisines. It tends to stay fresh longer which is important in dishes in which the coconut flavour is not competing with curries and other spicy dishes. It is also the base for many Indian, Indonesian, Malaysian, Sri Lankan and Thai curries. Generally to prepare a yummy curry sauce, the coconut milk is first cooked over fairly high heat to break down the milk and cream and allow the oil to separate. The curry paste is then added, as well as any other seasonings, meats, vegetables and garnishes. It is widely added to seafood dishes such as Fish Moilee (fish cooked in Coconut Milk – Kerala style), Coconut Chicken, Goan shrimp curry, prawn curry.

Coconut milk is also used in making a variety of sweet delicacies that include coconut milk rice pudding, Kinnathappam (Coconut Milk Sweet Cake) etc. Coconut milk gives an extraordinary thickness to the dish and is creamy in texture. This milk is very high in saturated fat called lauric acid, but is healthier that other fats because it metabolizes faster and is excellent for bone and brain development. Some of the potent nutrients in this milk are the antioxidants and the anti-microbial, anti-bacterial and anti-viral properties. This would be a healthy milk to drink if you’re looking to fight off the cold or flu.

Pomfret is an amazing and well popular fish in South Asia. They are found in the Indo-Pacific Ocean and Atlantic region. There are three common varieties of pomfret in India markets such as Silver pomfret, Black pomfret and Chinese pomfret. This variety of fish contributes one of the main groups of table fish in India. The main areas they are abundantly found are Gujarat, Mumbai coast (west coast), Orissa and West Bengal (east coast). Butter fish, also known as pomfret or white pomfret fish, is healthy and deliciously tender when steamed or baked in the oven. Few of my favourite pomfret recipes are Stuffed Pomfret Fry (Goan style), Stuffed Pomfret with green masala, Patra ni Machhli etc.

There are various ways of cooking the pomfret. They can be grilled, steamed, baked, deep fried or shallow fried. Maharashtrian style of preparing the Pomfret masala is quite simple. Few Indian spices are nicely applied inside and outside of the fish and marinated for some time. They are then delicately cooked in coconut milk, spices and tomatoes that enhance the flavours. Generally pomfret pieces are added and cooked for just few minutes as they cook fast. It yummy dish is served either with Indian breads or steamed rice. Coconut is generally the main base for any fish masala curry and it best eaten the next day as the flavours absorb better.

For preparing this luscious and mouth-watering Maharashtrian Pomfret Masala, in a plate, take turmeric powder, red chilli powder, garam masala powder, crushed garlic, ginger, and green chillies. Add little salt and mix the spices well. Clean the pomfret and make gashes over the fish. Now stuff the spice mixture into the pomfret. Also coat this spice mixture on the outer cover of pomfret. Marinate the pomfret for about 20 to 30 minutes. Heat oil in a pan, when the oil gets hot, add curry leaves and fresh tomato paste and sauté well. Cook the tomato paste till the raw flavour is gone. Add little water. Gently place the marinated fish in the sauce. Cover the pan with a lid and cook for about 5 minutes in slow flame. In between gently turn the fish on the other side. Add little coconut milk and again simmer and cook for another 2-3 minutes. Sprinkle some coriander leaves and switch off the flame.

Tips to select a good pomfret:  Take fish having bright eyes as dull eyes may not be safe for consumption. The body should be firm when pressed with a finger and the skin should be shiny.

Fish is extremely a very nutritious diet high in Omega 3 fatty acids, which are heart friendly. Pomfret is very low in calories and fat. It is high in good quality protein. It is very good for people suffering from cardiovascular diseases. It can also be consumed by hypertensive patients. It contains high amount of omega 3 fatty acids which reduces the risks of cardiovascular problem development. It supplies DHA which an important component for brain development. Pomfret fish is high in Vitamin D. It is also loaded with minerals such as iron, zinc and calcium.

Cooking low fat techniques like grilling, steaming and baking are better as compared to frying. Hence do try this recipe and I am sure you will enjoy. Click on the link below to view the making of this dish:

http://www.vahrehvah.com/popvideo.php?recipe_id=7842

Enjoy Cooking!

Chicken and Dill leaves masala

Chicken and Dill leaves masala is an excellent non-vegetarian dish; chicken pieces cooked in fresh herbs, tomato and spices thick gravy. Dill leaves and cilantro being the main ingredients in this dish gives a refreshing and wonderful aroma to the dish.

Succulent pieces of chicken cooked in a spicy and delicious dill leaves masala has a distinctive taste and tastes extremely good with roti, chapatti, naan or rice. This curry can also be eaten with fried rice or pulaos. In India, dill is known in various names such as Shepu in Marathi and Konkani, Savaa in Hindi, Soa in Punjabi, Soya or Soyakura in Telugu, Sabbasige soppu in Kannada and Sada kuppi in Tamil.

Fresh Dill leaves or the dill seed is used as a spice with a flavour little similar to caraway. Dill leaves are the herb most often added to fish and liver. Liver with Dill leaf is an incredible and delectable dish that is popularly cooked. Fresh Dill leaves are also added to dishes like Green Leaves Curry ( Soppu Saru), Fish biryani, Mixed herbs chapatti, Baked Fish, Keema Bhajiya etc. Dill leaves are considered to have very good anti-gas properties. In India, a smaller amount of fresh dill is mainly cooked along with cut potatoes and fresh fenugreek leaves.

Generally Dill leaves are least flavourful, so use them in the highest concentrations in egg dishes, with fish, cheese spreads and on vegetables. Most of the herbs can be used, with the possible exception of the stem. Depending on the part you are using, there is a big difference in the intensity of the flavour. Dill seeds are also commonly used to flavour dishes and they provide the strongest flavour by far. Used whole or ground, they are a good accompaniment to soups, fish, and vegetables. They can also be used to make unique herb bread, flavoured vinegar, and can even be added in small quantities to desserts, particularly those containing apples.

Cilantro or coriander is another fresh herb that has bright green leaves and strong aroma. The leaves are tangy with citrus notes. The leaves can be just chopped roughly or use whole sprigs and add just before serving. Use whole stems to flavour stocks. Use cilantro as a cooling, zesty counterpoint to the spice in Asian, Latin American, and Indian dishes. It’s great with chili and lime and adds brightness to fresh fruit or tomato salsas. Puree with garlic and oil, like a pesto, to serve with grilled shrimp or flank steak.

Fresh herbs and spices play a very important role in Indian cooking. They are generally termed as ‘masala’ in Hindi. The term spices apply to natural plant or vegetable products or mixtures in whole or ground form that are used for imparting flavour, aroma and piquancy to the food.  Fresh herbs are generally sautéed in little oil before adding to the main vegetable or meat so that the delicate flavours are released in the dish. We in India primarily depend on spices for flavour and fragrance as well as colour, preservative and inherent medicinal qualities.

Chicken and Dill leaves masala is a simple yet delicious dish and appetizing too. For preparing this recipe, firstly wash the chicken pieces and marinate the pieces with salt, chilli powder, turmeric, coriander powder and curd. Mix well and keep aside for 3 hrs

Now in a pan add butter, cumin seed, onions, ginger garlic paste, dill leaf, mix well and add the chopped tomatoes; let the tomatoes cook well then add marinated chicken cook for 30 mins now add pepper pwd, garamasala pwd mix well and cook for another 10min.

Once chicken is done serve with rice or chapatti.

Tip – Hardy herbs like rosemary, marjoram, and sage will stay green and fragrant for a week or two, as long as they’re refrigerated and don’t get wet. But tender herbs, such as basil, dill, cilantro, tarragon, and chervil, need special attention so they don’t blacken or freeze in the refrigerator.

Do try this extremely flavourful dish. Click on the link to view the making of this amazing recipe:

http://www.vahrehvah.com/popvideo.php?recipe_id=7698

Dill has many medicinal benefits. It contains magnesium, iron, calcium, and vitamin C, so it is beneficial to use them in salads, soups, and grilled meats. It is widely used in the cuisines of the Far East, especially in curries and stir-fries. This popular herb contains no cholesterol and low in calories. However, it is contains many anti-oxidants, vitamins like niacin, pyridoxine etc, and dietary fibres which help to control blood cholesterol levels.

All spices have a distinct flavour and taste. A variety of spices are also mixed together to make various other combination spices which make the food more palatable and tasty. These combination spices are used in various culinary recipes all over India. Spices are made up of many parts of a plant such as fruits, roots, bark, flowers, leaves etc. Some spices add flavour to otherwise tasteless and bland food. Some are used for the beautification and garnishing of the food. Do try different variations while preparing and experiment with various flavours.

Enjoy Cooking!

Crispy Fried Shrimp – Prawns with Shell on

Crispy fried Shrimp – prawns with shell on is an awesome side dish, appealing to the eye, luscious and scrumptious to eat. It is exceptionally made with prawns marinated in a spice mix made with red chilli powder, pepper powder, salt, ginger garlic paste, coconut powder, corn-flour and turmeric powder; then deep fried until golden in colour.

Deep fried or pan fried unshelled prawns are absolutely delicious and can be served as a starter or a main meal. This is a very simple method of cooking fried prawns and probably the tastiest too. Shrimp or Prawns is a delicate food, easy and fast to cook and a lean source of protein. Any dish made with shrimp or prawns makes a healthy and appetizing meal. When incorporated into a healthy diet, if offers many nutrients that are beneficial to our body.

Shrimp is healthy and delicious seafood that is low in mercury and high in several nutrients. Prawns provide a meaty texture with delicate flavours and can be cooked in many ways. Some of the very delectable and yummy dishes made with prawns or shrimps are Hariyali Jhinga (dry dish made with shrimp/ prawns blended and cooked in fresh green herbs and spices made of fresh mint leaves, coriander leaves and green chillies to give a nice green colour to the dish), Bhindi – Prawns Curry Pulusu (prawns and okra cooked in tangy tamarind sauce), Prawn Curry Flavoured with Ginger, Gongura Pacchi Royyalu, Shrimp Prawn pickle (a spicy condiment popularly made in the coastal areas of Andhra and Goa), Kolambi Chi Kavaln Maharashtrian Prawn Curry, Malabar Chemmeen Curry (Prawns), Prawn biryani etc.

The taste and flavour of any prawn dish mainly depends on the quality of prawns. A good prawns needs to have fresh aroma that smells of sea. They should also be firm and have a pleasing appearance. The colour of the prawn can be from pale pink or red. Generally while selecting prawns, see that the texture should be firm and not chewy, moist and not soggy. Remember that they shouldn’t be bitter or astringency and the texture should never be dry or chalky. There are lots of ways in preparing the prawns and depending on the method of preparation you can determine the nutritional value of the dish.

Crispy Fried Shrimp is a versatile dish and a little high on calorie but is truly tasty and tempting to eat more. In this recipe, the succulent salted and peppered shrimp pieces are lightly coated with cornstarch with its shell and head intact and then deep fried in oil. The cornstarch gives a flavourful crunch to the sweet and luscious shrimp pieces. The deep fried golden looking shrimps with shell on is softened to an edible chew and hence can be eaten with the shells on and this does taste incredible and surprise you with burst of juicy flavours and is addictive too. The cornstarch gives a perfect crunch and the texture is truly extraordinary.

The spiced crispy shrimps make an excellent appetizer or main course. The deep-fried shrimp shells turn a wonderful orange colour, while the spicy seasoning adds extra flavour. Leaving the shells on protects the shrimp meat inside, so that it tastes very tender and juicy. Serve shrimp alongside a fresh salsa made from fruit or vegetables to increase the health benefits of your meal. Shrimps can be served either both hot and cold, you can also use them in making sushi, casseroles, sandwiches and soups, or eat them plain with butter or cocktail sauce. For most people, shrimp can be part of a healthy diet, and its low-mercury content makes it an attractive choice.

For preparing this crunchy and delectable Crispy Fried Shrimps, firstly take prawns with shell and slit at the back and cut the sharp edges and wash it. Now in a bowl add coconut powder, corn flour, red chilli powder, pepper powder, salt, turmeric, ginger garlic paste, mix well and adding little bit water and prawns mix well and keep a side for 15-30 min and then deep fry it till golden in colour.

Tip – Prawns and shrimp that have already been cooked should be reheated on a gentle heat to prevent overcooking.

The cooking time for prawns varies according to the type of cooking. Do not overcook the shrimp. An overcooked prawn is a hard, dry and rubbery unless, of course, it’s a mushy prawn which is even worse.

If possible try to cook the prawns or shrimp with the shell intact, as this will ensure a stronger and tastier flavour, with extra flavour and moisture added from the shell.

Shrimp is one the select seafood that contains vitamin D. This is an important nutrient because it plays a part in many of your bodily functions. Adequate levels of vitamin D helps body efficiently absorb calcium as well as preventing osteoporosis. Adding some fried shrimp to your meal plans will help you meet the daily recommended allowance for vitamin D. The smaller Shrimp species are more succulent and sweet and are an excellent choice for sandwiches or salads, whereas the larger warm water prawns are extremely flavoursome, adapt well to strong and spicy flavours and are popular in many oriental dishes. There are many ways in which you can cook shrimp and prawns and it is really a matter of preference or specification of a particular recipe. Prawns and shrimps can be boiled, steamed, grilled, sautéed, baked or deep-fried and can be cooked with or without the shell, with the vein or deveined.

Whether boiled or steamed, sautéed or baked, fried or grilled stewed or in a curry, this versatile crustacean is extremely popular for its delicious flavour which makes it an ingredient you do not want to substitute in any recipe. It’s simply a grand side dish. Take a look at this easy recipe and I bet you will surely love it. Click on the link to watch the making of this mouth-watering and yummy dish:

http://www.vahrehvah.com/popvideo.php?recipe_id=7722

Enjoy Cooking!

Popcorn Chicken

Popcorn Chicken is a great all time favourite bite sized snack made with small pieces of chicken marinated in subtle Indian spices and deep fried until golden and crisp. This makes a wonderful snack or appetizer for kids and young ones. Coated nicely with an outer casing of corn flour and all- purpose flour, makes the chicken crisp and crunchy.

There are many types of snacks that we can make with chicken such as Chicken cutlet, Tandoori Chicken, Southern Fried Chicken Strips, Chicken Shashlik, Chicken Lollipops, Chicken pakoda etc. Popcorn chicken has an amazing texture that is crisp outside and tender inside. It is exceptionally flavourful and delectable to eat. It’s also great way to please picky kids to make them eat healthy food. Generally Popcorn chicken uses really small pieces of bite sized chicken pieces which helps in making the pieces crunchy and crisp. It’s fast to cook and easy to carry for picnics or pack in lunch boxes.

Popcorn chicken is a magnificent snack consisting of chicken pieces using broiler chicken that are marinated with red chilli powder, black pepper, salt and lemon juice and then coated around flour batter and then either pan fried or deep fried. Crisp, well seasoned pieces are the hallmark of a well made and delicious popcorn chicken. Deep frying the chicken pieces requires a deep fryer or a kadai where the chicken pieces can be completely submerged in hot fat. The pieces are floured or battered using a batter of flour and seasoning mixed together. The fat is heated in the deep fryer to the desired temperature. The pieces are added to the fat and a constant temperature is maintained throughout the cooking process.

There are different seasonings and spices used to augment the flavour of the Popcorn Chicken throughout the world. Chicken is a versatile source of protein and is low in fat and easy to prepare. Probably the popularly known dish throughout the world is the chicken soup, particularly used for colds. According to traditional Chinese medicine, chicken in moderate amounts is a good food for building energy as well as supporting the digestive function. Chicken is a very good source of protein, niacin, selenium, and vitamin B6. It is also a good source of pantothenic acid and phosphorous.

Chicken is easily available in most grocery stores and most of us love eating chicken due to its delicious taste and smooth meat texture. Its white meat is really tender and has no other replacement. The benefits of eating chicken has been proven years back and everybody loves to munch this again and again because they have found it safe for every day consumption. Chicken also has selenium, an element that helps promote thyroid hormone metabolism which eventually controls the metabolic pathways. This also has anti-oxidant to defend the immunity of the body.

For preparing this appetizing and delectable Popcorn Chicken, firstly wash chicken and cut into small pieces. Put them in a bowl and season with salt, red chilli powder, black pepper powder, lemon juice and mix well. Marinate in the fridge for few hours. In a dish, take ½ cup corn flour, ½ all-purpose flour (maida), and combine them together. Add little salt and red chilli powder, mix and keep aside. Whisk 1 or 2 eggs in a bowl and keep aside. In another tray, add all-purpose flour and put in the chicken pieces and coat well with the maida flour (this helps in absorbing the excess moisture). Take the coated chicken pieces and drop them in the egg mixture and coat them well.

Take pieces of chicken and coat them with the spiced flours, remove and shift them into a colander and toss them to remove the excess flour. Heat oil in a pan on medium heat and when the oil gets hot, add the chicken pieces and deep fry till they get nice and crispy. The chicken pieces should get slight golden in colour. Remove, drain oil. In a bowl, add some chaat masala, parmesan cheese (optional), marjoram spice, and mix the ingredients well. Sprinkle some of the masala powder over the chicken, toss and serve. Serve hot with tomato or chilli sauce.

The benefits of eating chicken will maintain only if you are cooking it properly. Eating the right amount of food will also help you to your goal of losing weight and get the proper nutrition from the chicken itself. Do try this dish and enjoy its taste and amazing flavours. Click on the below link for viewing the making of this recipe:

http://www.vahrehvah.com/POPCORN+CHICKEN:7845

Enjoy Cooking!

Kheema with coconut curry

Kheema with coconut curry is an amazing dish, flavourful and deliciously made with minced meat cooked in freshly ground coconut and mint masala spiced with green chillies and aromatic Indian spices. This is a very popular non-vegetarian dish from the cuisine of Kerala. Goes excellently well with Malabar parotta, roti, chapatti or rice!

The speciality in this dish is its fresh and authentic flavours from the God’s own country. Preparing with a simple combination of fresh ingredients that are perfectly blended and spiced together leads to an extremely delectable dish! The freshly ground homemade masala makes a huge difference in the flavour and taste of the dish.

Kheema is the Hindi name for minced meat. Mince meat can be of beef, lamb, chicken or pork. There are a variety of dishes that can be made from minced meat. Minced meat is generally used for making curry, stir fries or stuffing in snacks like samosas, puffs etc. It also makes an excellent filling for a kheema sandwich. Keema Matar (minced meat and green peas cooked together), Kheema paratha (Indian flat bread stuffed with spicy minced meat curry), Garlic pepper meat balls, Shammi Kabab, Keema Pulao and Lamb cutlet are some of my all time favourite recipes.

Kheema with coconut is a wonderful dish, soft, spicy and the meat just melts in the mouth. It is rich brown, fragrant and aromatic with spices, hot with green chillies and red chillies, the shallots give a great pungent and sweet flavour, the mint and coconut masala gives a dense and smooth texture to the dish. Coconut is a vital ingredient in most dishes prepared in this cuisine. There are abundantly available all over the state of Kerala and shows its prominence in most delicacies.  The white flesh of coconut is used in grated, ground or powdered forms in most Indian curries and sweets. A variety of other coconut products is available to the chocolate and confectionery trade such as, moist white sweetened coconut, toasted coconut, creamed coconut and tenderized coconut.

Coconut has been used as staple part of the diets of almost many Asian people for centuries. It is used as food, as flavouring and made into beverages. Most gravy contains either fresh or desiccated coconut in Southern India. The coconut is generally ground with cumin, coriander seeds, red chillies, toasted lentils and spices.  Coconut oil is the most typical frying medium in Southern India. The aromatic pungency from the freshly ground masala gives an extraordinary and exotic flavours in this dish. Coconut aroma goes well with savoury and sweet recipes. India is a diversified country and every state has its own tradition, culture, lifestyle and food. Most of them have their own secret recipes for spice powder and masala paste which is the main backbone of the dish, but what mainly unifies most Indian dishes is the spices that bring them their distinctive aroma and taste.

For preparing this delectable and appetizing Kheema with coconut, take sliced coconut, green chillies, cumin seeds, mint leaves, and grind into a little bit coarse paste and keep aside. Now take a pan add oil, mustard seeds, red chillies dry, shallots sliced mix well, curry leaves, then add turmeric, then add kheema; mix well then add salt mix well close it with a lid and cook till 80% done . Now remove the lid mix well, add the coconut paste mix well and cook till the kheema is done.

Do try this incredible variation from the cuisine of Kerala. Click on the link below to watch the making of this dish:

http://www.vahrehvah.com/popvideo.php?recipe_id=7720

Fresh Indian spices such as herbs, garam masala, coconut etc are used to uplift the taste and flavours of Indian delicacies. These ingredients do wonder in creating an appetizing, refreshing, charming and aroma in Indian food. The significance and demand of India spices does not limit to India only, there is a huge demand of Indian spices in foreign countries as well. That’s why they are highly exported to other countries. Some leaves such as coriander, mint, Basil, curry leaves, bay leaf, peppermint leaves, rosemary, etc are the common types of spice plants used for bringing distinctive flavour in Indian food.

Do go for it and Enjoy Cooking!

Sagoti Chicken Malvani

Sagoti Chicken Malvani is a traditional and popular Malvani style of cooking chicken curry cooked in spicy Malvani masala gravy and coconut milk. This dish is extremely flavourful and a delicious chicken dish that goes well with rice, roti, chapatti or naan.

Sagoti Chicken Malvani is a popular coastal region recipe of Maharashtra. It’s traditionally prepared using lots of fresh coconut which is extensively used in the Malvani cuisine and Konkan area. This is a must try recipe, coconut based, hot and spicy chicken cooked in a delicious gravy/ sauce. The freshly ground Malvani masala is the key ingredient in this dish which enhances the taste and flavour of the dish.

Most dishes from the Malvani cuisine originates from the Sindhudurg district in the western coast or Konkan coast of India. This belt has at least has three distinct cooking styles. Konkan style spreads from Raigad to Mangalore while Malvani cuisine starts from Sindhudurg and Gomantak and the Goan cuisine popular in and around Goa.

The Sagoti Chicken Malvani is a coastal recipe and is a delight to most people who love spicy food. The curry has an amazing amalgamation of spices like the Malvani masala, garam masala, red chilli powder, green chillies which almost elevates the spiciness to a great extent and blends well with tomato and coconut milk, making the gravy smooth and silky. Chicken pieces cooked in this coconut milk gravy make them succulent and delicious.

Malvani food is predominantly non-vegetarian and also caters to some delicious and healthy vegetarian stuff. Although it is an independent cuisine, it overlaps the Maharashtrian and Goan style of cooking. Malvani food uses liberal quatitites of coconut, coconut milk and spices made combined with dried red chillies, coriander seeds, cardamom, garam masala, ginger and garlic. Kokum (garcinia) is widely used in most of their vegetarian and non-vegetarian recipes to give that extra punch. The addition of any simple, freshly ground masala uplifts a staple Indian dish beyond the ordinary and makes an impeccable dish to savour. Sagoti Chicken Malvani one such simple dish which is widely prepared for its wonderful taste and aroma.

Apart from the Sagoti chicken Malvani and Malvani Chicken, Malvani cuisine has also an array of other delicacies such as Malvani Bomblachi Kalvan, Malvani fish curry, Kekda Masala (Crab masala), Valachi Usal, Padval Dalimbi Baaji etc.

For preparing this delectable Sagoti Chicken Malvani, firstly heat oil in a pan and when it becomes hot, add ginger garlic paste, crushed green chillies and sauté till the raw flavours are gone. Add turmeric, red chilli powder, Malvani masala powder, garam masala and Malvani ground masala paste and sauté well. Add little water and mix well. Allow the masalas to cook for few minutes. Add chicken pieces, salt and mix all the ingredients well. Cover the pan with a lid and cook for about 10 to 15 mins or until the chicken pieces are soft and tender. Add tomato puree, coconut milk, mix well and simmer this on a low heat for 5 minutes. After 5 minutes, check the consistency as the gravy needs to be saucy. Sprinkle coriander leaves and switch off the flame. Serve with hot steamed rice, roti, chapatti etc.

Tip- Check Malvani Chicken for making of Malvani ground masala paste.

Most Children love eating chicken dishes such as Chicken roast, chicken 65, chicken Manchurian etc. Chicken has various health benefits. It is a rich source of a variety of essential nutrients and vitamins that assist in strengthening the immune system of the body. Chicken meat is also considered the safest meat available. Chicken is a very good source of lean, high quality protein. Protein is an essential nutrient for growth and development and also plays an important role in assisting overweight and obese people in losing weight fast.

Chicken meat is a good source of phosphorus, which is a very essential mineral for the body. Phosphorus maintains the health of teeth and bones, and also ensures healthy functioning of the kidneys, liver and the central nervous system. Vitamin B6, along with niacin, makes chicken a favourable food in supporting the energy metabolism of the body. Both these B-complex vitamins help the enzymes throughout the body to guide the metabolic reactions.

Do try this recipe. Click on the link below to watch the making of this dish:

http://www.vahrehvah.com/SAGOTI+CHICKEN+MALVANI:7823

Enjoy Cooking!