MORU KALAN RECIPE

Curd is the main ingredient that goes into this curry with a dash of other spices and onions

Ingredients:
2 c curd1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp fenugreek powder (methi powder)
1/2 tsp cumin powder (jeera powder)A pinch of turmeric
1 small onion chopped
3 whole red chilies crushed
1 tblsp ginger garlic paste
A bunch of curry leaves

How to make moru kalan:
-Heat oil in a pan and put in the mustard seeds.
-Once they start spluttering, add the curry leaves and ginger garlic paste.
-Sautรฉ it for twoo minutes and add the chopped onion and red chilies.
-Fry it for a few minutes and then add the dry powders.
-Lower the heat and add the pre-beaten curd.
-You will need to keep stirring it continuously to make sure that it does not boil.
-Keep checking for steam and immediately remove from stove.
-Add salt and mix well.
-You can store it in glass jars in the refrigerator.

GONGURA CHICKEN RECIPE

GONGURA CHICKEN RECIPE
A spicy chicken curry with the distinctive taste of its main ingredient gongura or sorrel leaves

Ingredients:
1/2 kg chicken, cleaned and cut into pieces
1/2 tsp turmeric powder
Salt to taste
10 cloves of garlic
1/2 inch piece of gingerFor the curry
3 tblsp cooking oil
4 cloves (laung)
4 whole green cardamoms (hari ilaichi)
2 bay leaves1 large cinnamon stick
200 g gongura leaves
1 large onion thinly chopped
1 stem large curry leaves

How to make gongura chicken:
-Boil the chiken and ginger garlic with some salt in a pressure cooker.
-Fish out the ginger garlic and make a paste of it and keep aside.
-Now in a pan heat oil and add all the whole spices.
-Once they start spluttering, add the ginger garlic paste, green chilies and then the onions.
-Sautรฉ till it becomes pink in color and then add the gongura leaves, curry leaves and all the ground spices and salt. -Sautรฉ till the oil is separated from the mixture.
-Now add the chicken pieces and sautรฉ for five minutes so that they et well wrapped with the spices paste.
-Then add water for curry and boil till it thickens
-Garnish with fresh coriander or mint leaves and serve with rice.