Chicken & Drumstick Leaves Curry

My freezer will have always frozen greens, i usually buy fresh Indian greens from Indian grocery whenever i'll go there. Back home,i'll clean them immediately and stock them in freezer for further use, unfortunately we dont get variety of greens here. Apart from drumstick leaves,methi leaves and amaranth leaves we dont have any choices of greens, obviously i have no option rather than freezing them. Its been a routine for me to freeze drumstick leaves,so that i can make many dishes using this greens whenever i feel like cooking with this healthy greens.

Its been a while i posted non vegetarian dishes in my space, last week i prepared this super spicy chicken curry with drumstick leaves, this dish goes awesome as side dish along with hot piping rasam and sambhar rice..I used a homemade spice powder to spice up this chicken dish, just loved it.Sending to Usha's Chicken Feast.

2cups Chicken (cut as medium pieces)
2nos Onions(chopped finely)
1/2cup Drumstick leaves
1tsp Ginger garlic paste
1tsp Red chilly powder
1/4tsp Turmeric powder
Salt
Oil
2nos Whole spices (bayleaves,cloves,cinnamon stick)
Few curry leaves

To Grind:
2tbsp Coriander seeds
1no Cinnamon stick
2nos Cloves
2nos Cardamoms
1tsp Cumin seeds
1tsp Fennel seeds 

Grind all the spices given under the list 'to grind' as fine powder and keep aside..

Meanwhile heat enough oil in a kadai,fry the whole spices until they turns brown, add the chopped onions,ginger garlic ,curry leaves and cook until the onions turns transculent,add now the chicken pieces,turmeric powder and salt,cook everything again for few minutes..

Now add the already grounded powder,red chilly powder,frozen drumstick leaves to the cooking chicken pieces,sprinkle some water and cook everything simmer until the chicken gets well cooked..

Serve hot as side dish.

Dry Nightshade Berries & Potato Gravy/Manathakkali Vathal Urulai Kuzhambu

Most of my buddies and followers left comments asking about the new name of my space, yep guys its been a while i want to change the name of my space. Finally i changed it before few days,hope you guys like it. Also am trying to finish my header with some recipe clicks,but its quite a tough task for me.Will get my header soon hopefully,till that please bear with my simple header..

Coming to this kuzhambu, its one of our family favourite, comforting food for us. Serve me this kuzhambu with papads,i can have it anytime of the day. Am so crazy of this yummy tangy gravy, my mom passed me some of this dry nightshade berries some days before, while going through my space i was bit shocked to see that my favourite gravy with this dry nightshade berries is missing. Prepared it again yesterday with some potatoes and served everyone at home with hard boiled eggs and fryums..Gingelly oil gives more flavourful to this tangy gravy,you can add brinjals,bhindis to the gravy in case you dont want to add potatoes..Sending to my own event Healthy Vegetarian Side Dish guest hosted by Vardhini..

1/4cup Manathakkali vathals/Dry nightshade berries
2nos Potatoes (cubed)
1cup Tamarind juice
1no Onion (big & diced)
2nos Tomatoes (chopped)
7nos Garlic cloves
Few curry leaves
1tsp Chilly powder
1tbsp Coriander powder
1/2tsp Pepper powder
1/2tsp Cumin ppowder
1tsp Mustard seeds +fenugreek seeds
1/2tsp Ajwain seeds
1/2cup Gingelly oil
Salt

Heat gingelly oil in a heavy bottomed pan, fry the mustard seeds,fenugreek seeds,ajwain seeds and curry leaves ,now add the dry nightshade berries and garlic cloves and fry until they turns brown, add immediately the diced onions,chopped tomatoes and cook until the onions turns transculent and tomatoes turns mushy..

Add the chilly powder,coriander powder,pepper powder,cumin powder,salt to the tamarind juice and finally add this spiced tamarind juice to the cooking veggies..

Bring everything to boil now add the cubed potatoes, cook everything in simmer until the oil gets separates,the gravy constitency should be bit thick..

Serve hot with hot steaming rice and papads..

Eggless Butter Tarts

After trying out Eggless Chocolate Cornets for Eggless Baking challenge started by Gayathri of Gayathri's Cooking Spot, this month's challenge is this wonderful looking butter tarts.

I enjoyed thoroughly this wonderful challenge, with plenty of cashew nuts and generous amount of butter and cream obviously my eggless butter tarts turned out absolutely prefect.As per challenge, we have to replace the eggs in this bakes, i went for custard powder and used my mini muffin silicon moulds for making this tarts.

The filling we went for making these cute tarts was super nutty,buttery and absolutely delicious,while the pie crust was super flaky, an incredible yummy tarts to enjoy anytime of the day. Thanks a lot to Gayathri for choosing this incredible butter tarts for this month's challenge.My teddies enjoyed this tarts when they were still warm,they just loved it.

Pie crust:
1+1/4cups All purpose flour
1tbsp Sugar
1/4tsp Salt
1/2cup Cold butter (cut as small cubes)
1/4cup Ice water

For Filling:
1/3cup Butter (softened & unsalted)
3/4cup Light brown sugar
2tbsp Custard powder
1tsp Vanilla essence
1/3cup Low fat cream
3/4cup Cashewnuts (chopped)

Take the all purpose flour,sugar,salt in a large bowl, add the cold butter to the flour,mix well and turn as crumble like texture,slowly add the ice water and turn as a soft dough..Wrap the dough and keep it in fridge for half an hour..

Meanwhile beat together the butter,sugar,cornflour,vanilla essence,low fat cream as smooth paste, slowly fold the chopped cashewnuts,keep aside this filling..Preheat the oven to 350F.

Dust the dough with flour and roll as a round disc, with a round shaped cutter cut the dough as per need, place them in a silicon mould cases, fill each base with the already prepared filling to 3/4th of the base..

Bake for 15-20minutes until the crust turns golden brown..Remove from the oven,let it cool completely..

Enjoy with a cup of coffee or tea..

Chocolate Chips Yellow Cake

Anything with chocolates are our family favourites, obviously most of my bakes will definitely have chocolates.Recently i prepared this fabulous looking cake with chocolate chips,custard powder along with eggs and usual ingredients.A super spongy cake to enjoy with a cup of tea or coffee, definitely a delicious,buttery cake.Everyone at home just loved it.

You can prepare this cake as eggless version,just by replacing eggs with fruits puree or silken tofu puree, give a try to this super spongy buttery cake friends..

1+1/2cups All purpose flour
1/2cup Vanilla flavoured custard powder
3/4cup Sugar
2nos Eggs
1/2cup Chocolate chips
1cupYogurt
1/4cup Butter
2tsp Baking powder
1/4tsp Baking soda
1/4cup Oil

Sift together the all purpose flour,custard powder,baking soda and baking powder and keep aside, beat the butter,oil and sugar as smooth paste, add the eggs one by one and beat everything together.

Add gradually the wet ingredients to the dry ingredients slowly with a spatula,dont overmix..fold gently the chocolate chips to the batter..

Preheat the oven to 350F,grease a mould and pour the already prepared cake batter to the greased mould and bake for 20-25minutes until a skewer inserted comes out clean..

Enjoy with a cup of tea or coffee..