CHERUPAYAR THORAN - GREEN GRAM STIR FRY

     Cherupayar Thoran /Green Gram Stir Fry is a simple recipe prepared with Green Gram and simple seasonings.  These tiny looking crunchy dhal thoran with a mild nutty aroma serve best along with a Kanji - Rice Porridge.  Green Gram and Yellow Moong Dhal are extremely light and very easy to digest, all the more they are very easy to cook. Cherupayar Thoran /Green Gram Dhal Stir Fry is an extremely easy recipe but the trick to get perfectly cooked Green Gram Dhals plays a major role in the looks and texture of the dish.
     Green Gram and Yellow Moong Dhal are considered to be superfoods as they are packed with protein and very low in carbohydrates. Compared to other dhals, Green Gram Dhal is one of the low carb pulses & It is also rich in fibre. Green Grams are a rich source of Vitamins B & C and Manganese. As it is one of the easily digestible dhals, it is free from gas too.   Green Gram with its loads of nutritious values is one of the best Protein which can be induced in a Vegetarian Meal.
    Green Grams are quite a beneficial Dhal variety which has special mention in Ayurvedic Scripts and it is used in Traditional Chinese Medicines for its various medicinal values.  Green Grams can be induced into our daily diet.  It is a versatile Dhal which can be easily converted into Salads, Soups, Stir fries, Curries, Dosas, Desserts and snacks.  Sprouted Green Grams are more nutritious and loaded with health benefits.

Health Benefits of Green Grams:

• Reduces the risk of Heart disorders.
• Reduces Blood Pressure
• Antioxidants in Green Gram prevents Cancer Development
• It helps in reducing Blood Glucose Level
• Helps in reducing body weight.
• Vitamin C and Anti-oxidants in Green Grams supports healthy Eyesight.
• Antimicrobial and Anti-inflammatory properties help to built Immunity
• Vitamin B, B6 and Folates helps to balance the Hormones.
• It helps to reduce PMS pain such as Muscle Pain, Cramps, Tiredness and Mood Fluctuations.
• Detoxifies the body.
• High level of Fibre in Green Grams prevents Constipation
• Green Grams have Antifungal & Antibacterial properties.
• Phytoestrogen in Green Grams helps to keep your Skin Healthy.
• Essential Vitamins and Minerals strengthens Hair and Nails.

For more MOONG DHAL Recipes, Click here...

Course - Side dish
Spice Level - Moderate
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time - 5 -10 Minutes
Soaking Time - 30 Minutes - 1 Hour(Optional )
Cooking Time - 15 - 20 Minutes

To read about Moong Dhal and its Benefits, Click here...

INGREDIENTS : 

For Cherupayar/Green Gram Thoran:

Cherupayar/Green Gram Dhal - 1/2 Cup
Turmeric - a Pinch(Optional)
Salt - To Taste
Ghee - 1/2 Tspn(Optional)
Water - 11/2 Cups

For Tempering & Seasoning :

Oil - 2 Tspn
Mustard Seeds - 1 Tspn
Dry Red Chilly - 1 No.
Curry Leaves - a Sprig
Shallots - 4-5 Nos.
Garlic - 2 Cloves
Green Chillies - 2 Nos.
Grated Coconut - 3 Tbspn
Sugar - A Pinch(Optional)

METHOD : 

To Cook Cherupayar/Green Gram in Pressure Cooker :

• Dry Roast the Cherupayar/Green Gram on a low flame until fragrant for about 3-5 Minutes.
• Clean and wash the dhal until the water runs clear.
• Alternatively can soak Green Gram for about 30 Minutes to 1 Hour.
• If soaking drain and discard the water before cooking the dhal.
• Add 11/2 Cups of Water to the Cherupayar/Green Gram along with Turmeric Powder, Ghee and Salt.
• Pressure cook the Cherupayar/Green Gram for a whistle or two on a high flame.
• Lower the flame and cook for another 2 whistles or for five minutes.
• Switch off the flame and allow to pressure to release. 
• Allow it to cool and fluff up the Cherupayar/Green Gram.

To Cook Cherupayar/Green Gram in a Sauce Pan : 

• Dry Roast the Cherupayar/Green Gram on a low flame until fragrant for about 3-5 Minutes.
• Clean and wash the Green Gram until the water runs clear.
• Alternatively can soak the Dhal for about 30 Minutes to 1 Hour.
• If soaking drain and discard the water before cooking the dhal.
• Add about 21/2 Cups of Water and allow it to boil.
• Add the Cherupayar/Green Gram along with Turmeric Powder, Ghee and Salt in the boiling water.
• Cover the lid and cook on medium flame for about 5-8 minutes stirring occasionally.
• Cook until it is soft, but the dhal should be separate and not mushy
• Switch off the flame and drain any excess water.

For Cherupayar Thoran/Green Gram Stir Fry:

• Heat Oil in a pan, splutter Mustard Seeds, Dry Red Chillies and Curry Leaves. 
• Saute finely chopped Onions, Garlic Cloves and Green Chilies until onions turn translucent.
• Add cooked Cherupayar/Green Gram and give a quick stir. 
• Sprinkle grated Coconut along with a pinch of Sugar and mix well.
• Leave the Cherupayar Thoran /Green Gram Stir Fry on a low flame for about a minute.
• Serve Cherupayar Thoran /Green Gram Stir Fry along with Rice and any Curry/Rasam of your choice. 
• Cherupayar Thoran /Green Gram Stir Fry is the best accompaniment for Kanji - Rice Porridge.
• Goes well with Chapatis too.

NOTES :

• For more details on How to cook Beans, Lentils and Pulses, click here ... 
• Adding butter or ghee while cooking Green Gram will speed up the process and also adds a nice flavour to the dhal.
• According to Ayurveda, Green Gram should be cooked with ghee (or other oil) to antidote its dry and astringent qualities. But it purely optional.
• Cherupayar/Green Gram should not be over-cooked for this Thoran/Stir Fry.
• Adjust the number of Green Chillies and Dry Red Chillies to your spice preference.
• Adding Sugar and grated Coconuts are totally optional.

UZHUNDHU VADAI / MEDHU VADAI

     Uzhundhu Vadai or Medhu Vadai is one ultimate tea time snack I have devoured on, since childhood.  I love this Uzhundhu/Uludhu Vadai for its crispiness and its light texture.  Least to mention the tasty and flavour filled Annapoorna Gowrisankar Sambar Vadais.  It is always on my eat list whenever I go to my home town - Coimbatore.  Getting nostalgic as always.
     These crispy fritters are prepared with Urad Dhal.  Soaking and grinding it in a perfect way is the secret behind crispy Medhu Vadais. And ya, the quality of Urad Dhal plays a major role in the texture of a Uzhundhu Vadai. As the name suggests - Medhu Vadai which means 'Soft & Light' these Urad Dhal Fritters are Crispy, light and soft(inside).  I have always wondered why these Uzhundhu Vadais are prepared with a hole in the centre similar to Donuts.  That is the trick to ensure that they are evenly cooked even at the centres.
      Simply season the Ulundhu Vadais with Pepper Corns, Curry Leaves or can add finely chopped Onions, Green Chillies and Ginger.  I usually grind Ginger and Green Chillies with Urad Dhal(Uzhundhu).  I love the taste of whole Peppercorns in these Vadais, can add powdered peppercorns too.  If you are preparing it for Pooja/Naivedyam avoid adding Onions.
     Serve it as a tea time snack or as a side dish for Breakfast or Lunch along with hot-hot Sambar and Coconut Chutney.  Alternatively, soak them in hot Sambar and serve it as Sambar Vadais or in seasoned Curd(Yoghurt) mix for Thayir Vadai.  Simply garnish it with grated Carrots, Coriander Leaves, finely chopped Onions and Kara Boondhi for a twist.

For more Tea Time Snacks click here...

Cuisine : South Indian
Recipe Type : Snacks
Spice Level  : Low
Difficulty : Easy
Yields : 15 - 20 Vadais
Author : SM

Soaking Time - 30 minutes to 2 Hours
Preparation Time - 30 Minutes
Cooking Time - 20-30 Minutes

HOW TO COOK UZHUNDHU VADAI / MEDHU VADAI

INGREDIENTS :

For Grinding :

Urad Dal – 1 Cup
Ginger - a Small Piece
Green Chillies – 2 - 3 Nos.
Ice Water - 2-3 Tbspns

To Mix :

Onion - 1 No
Curry leaves – 1 Sprig
Pepper Corns - Few
Asafoetida - 2-3 Pinches
Salt – To Taste

For Deep Frying :

Oil

METHOD :

Soaking :

• Clean and Wash Urad Dhal until water runs clear.
• Soak Urad dhal in water for about 30 minutes - 2 Hours.
• Use whole Urad Dhals for best results.
• Do not over soak the dhals. 
• Drain the soaked Urad Dhals before grinding them. 

Grinding:

• Grind soaked Urad Dhal in a Wet Grinder/Food Processor with very less water.
• Add Urad dhal into the running Wet Grinder(let the grinding tub be wet).
• Just Sprinkle some water, about 2-3 Tbspns of water would be enough for grinding the whole batch.
• Wipe the Urad dhal sticking on to the walls of the wet grinder with wet hands.
• This is to ensure even grinding.
• I usually grind Green Chillies and Ginger along with Urad dhals for Medhu Vadais.
• If doing so, grind it initially before grinding Urad Dhal.
• Grind the Urad Dhal for about 15-20 Minutes or until they are fluffy.
• The consistency of the batter should be very thick.
• Can grind the Urad dhal with Ice Cold water.
• Alternatively, can leave the ground batter inside the refrigerator for about 30 minutes or in the freezer for 10 minutes before frying them.

To check for the Consistency :

• Scoop the ground batter with your hand and try dropping it down. It should not fall down.
• Or drop a Teaspoon of batter into a bowl of water, the batter should float and should not get mixed into the water.

To Mix :

• Add finely chopped Onions and Curry Leaves to the ground Urad Dhal batter.
• Add Peppercorns, Asafoetida along with a dash of Salt and mix well.
• Add the Seasoning just before frying the Vadais.
• Otherwise, the batter tends to become runny, which will alter the texture of the Uzhundhu Vadai.

To Deep Fry :

• Heat Oil in a deep pan.
• Wet your hands and take a handful of Batter and make a small ball out of it.
• Make a small hole with your thumb at the centre of the Medhu Vadai.
• Carefully drop the shaped Uzhundhu Vadais into the hot oil.
• Deep fry the Uzhundhu Vadais on a medium flame until they turn crispy and golden brown in colour on both the sides.
• Remove them with slotted spoons and line them up on paper towels.
• Serve it hot along with Coconut Chutney and Sambar.

 NOTES :

• If the Ulundhu Vadais drink much oil, it means the batter has more water, adjust accordingly.
• Can add few teaspoons of Rice Flour/Corn Flour/All-Purpose Flour to the batter.
• Do not oversoak the Urad Dhal.  If it is unavoidable, store it in the refrigerator until you grind them.
• Using Ice water yields fluffy and crispy Vadais.
• Can grind the batter in food processor/mixer grinder too, but for better results grind the batter in a Wet Grinder.
• Wet Grinders add volume to the batter.
• Can keep the batter in the refrigerator for 30 minutes or in the freezer for 10 minutes before frying the Medhu Vadais.  
• Add Salt and Seasonings to the batter just before frying, otherwise, it will make the batter watery.
• Can soak few teaspoons of Tuvar/Bengal Gram Dhal along with Urad dhal, this will yield you with a perfect golden brown coloured Ulundhu Vadais.
• Avoid adding Onions if you are preparing Uzhundhu Vadai/Medhu Vadai for Naivedyam/Prasadham.

 

The following factors play a vital role in perfectly textured Uzhundhu Vadais

• Good Quality of the Urad Dhal does half of the job. 
• Do not over soak.
• Grind with Less Water(Ice Water preferably).
• Add Salt and Seasonings just before frying the Medhu Vadais.
• Fry the Uzhundhu Vadais on a medium flame.

Tapioca - 1/2 kg

Turmeric Powder - 1/2 Tspn (optional)

Water - Until it covers the Tapioca pieces

Salt - to taste

For Seasoning :

Mustard Seeds - 1 Tspn
Curry Leaves - 1 Sprig
Shallots - 4-5 Nos.
Garlic - 1-2 Cloves
Green Chillies - 2 Nos.
Coconut - 2-3 Tbspn
Salt - To Taste
Sugar - a Pinch(Optional)
Coconut Oil - 1 Tbspn.

• Peel the tapioca and wash it.
• Then cut it into pieces of the desired size.
• Wash it well until the water is clear.
• Boil tapioca in water by adding salt and turmeric powder.
• Cook until the pieces are soft.
• Drain and discard the water.

For Seasoning :

• Finely chop Shallots, Green Chillies & Garlic.
• Heat Oil in a pan, splutter Mustard Seeds and Curry Leaves.
• Add finely chopped Shallots, Green Chillies, Garlic and saute until shallots turn translucent.
• Add cooked Tapioca pieces, mix well and cook on a low flame for about 2-3 minutes.
• Add in grated coconut and mix well.
• Cook for a while on a low flame.
• Serve hot with Rice and Curry of your choice.

NOTES :

• Cook Tapioca with enough water and discard the excess water.
• Adding Turmeric is totally optional.
• Adjust the number of chillies according to your level of preferred spiciness.

Important : Food Safety 

• Tapioca naturally produces cyanide*, which is poisonous to humans; however, the cyanide may be removed during processing.
• So peel and wash it thoroughly with enough water.
• Also, can soak them in water overnight and then discard the water and wash them again before cooking.
• Cook Tapioca with enough water to cover them, and then discard the water once it is cooked.
• These steps ensure that the little amount of toxin present in it are removed.

      *Cyanogenic glycosides present in tapioca,  releases hydrogen cyanide during enzymatic hydrolysis by beta-glucosidase. These are transformed within humans and animals after the plant tissue has been macerated

AVIYAL

     It is Onam Season - Onakkalam Varavayi!  A festive mood buzzes around in elation.  Childhood memories popping up along with the smells, colours and tastes of food. Athapookalam/Onapookalam a commemorative art which foretells the upcoming Onam and a hearty welcome given for the homecoming of legendary King Mahabali.  The 10-day lasting harvest festival starts on Atham, and Thiruvonam is the next big day of the celebration.  Rich Culture and tradition of GOD'S OWN COUNTRY - KERALA has made Onam, a commemorative celebration. The festival and the preparation for the day is filled with loads of nostalgia - a long time memory of smells, colours and anecdotes.
    

    In a long list of side dishes served in an Onasadhya, 'Aviyal'  takes a special place. It is a wonderful combination of cooked Vegetables in a Coconut-Curd (Yogurt) Mix, mildly spiced and seasoned to perfection.  Any local Vegetable like White Pumpkin, Yellow Pumpkin/Squash, Elephant Yam, Plantain(Nendra Kaya), Cluster Beans(Kothavara), Long Beans, Drumsticks, Carrots etc., can be used to prepare this dish.

    Discover the fascinating tale behind Aviyal's inception, shrouded in the mystique of the Mahabharata. As the Pandavas found themselves in exile during their Anjyathavassam, novice cook Bhima took charge of the kitchen one fateful day. Amid urgency and chaos, Bhima chopped and boiled all available vegetables, blending them with grated coconut to create a unique dish - thus giving birth to the beloved Aviyal we savour today.

For more recipes on SADHYA, click here...

Cuisine : Kerala (South India)
Course : Side dish
Spice Level : Low
Difficulty : Easy
Serves : 4
Author : SM

Preparation Time - 7 - 10 Minutes
Cooking Time - 20 - 30 Minutes

You can find more recipes from GODS OWN COUNTRY - KERALA  click here...

INGREDIENTS :

For Aviyal:

White Pumpkin - 1 Cup
Elephant Yam - 1 Cup
Yellow Pumpkin - 1/2 Cup
Raw Plantain(Nendhra Kaya) - 1/2 Cup
Carrot - 1 Cup
Long Beans/Cluster Beans - 1/2 Cup
Drumsticks - 1/2 Cup
Water - 1/2 Cup
Salt - To Taste
Sugar - a Pinch

To Grind :

Green Chillies - 4-5 Nos.
Curry Leaves - 1 Sprig
Coconut - 1 Cup
Coconut Oil - 1 Teaspoon

For Final Seasoning:

Curd - 1/2 Cup
Coconut Oil - 1 Tablespoons
Curry Leaves - 2 Sprigs

METHOD:

• Heat 1 Teaspoon of Coconut Oil in a pan, add slit Green Chillies and sauté in a very low flame for few seconds.
• Immediately add Grated Coconuts, Curry leaves and give a quick stir.
• Fry this on a very low flame for about a minute.
• Grind this coarsely and keep it aside.
• Clean and Cut the Vegetables into thin, long rectangular pieces, about 1" to 11/2" long.
• Add 1/2 a cup of water to the chopped Vegetables and cook them along with a dash of Salt and Sugar until they turn soft. 
• Add the coarsely ground Coconut Mix and mix well.
• Leave this on a low flame for a few minutes, or until the raw flavour goes.
• Pour in the Curd and mix well.  
• Simmer the mix for about 2-3 minutes, or until it turns semi-dry.
• Finally, finish off the dish with a  drizzle of Coconut Oil and garnish it with Curry Leaves.
• Aviyal goes well with Kerala Rose Matta Rice or steamed Rice. 
• It is one must-have dish when it comes to a Kerala Sadhya/Banquet.
  

NOTES :

• Do not overcook the Vegetables for Aviyal.
• Do not over-fry the Coconut, the idea is to just give a quick stir in Coconut Oil, which would enhance the overall flavour of the dish and also removes the raw flavour from Green chillies and Coconuts. This is how my Mom does it.
• Aviyal is a semi-dry dish.  Adjust the consistency accordingly.
• Adding Sugar while cooking vegetables is to retain the colour, but it is truly optional.
• Fresh Coconut Oil & Curry Leaves gives an authentic taste to Aviyal, can use any oil of your choice.

SEMIYA /VERMICELLI PAYASAM

 

     Semiya Payasam is one of the Classical Indian Dessert/Pudding prepared with roasted Vermicelli, Milk and Sugar. Semiya Payasam as it is called in South India and as Seviyan Kheer in North India and Sheer Khurma in Pakistan, Afghanistan and Arabian countries, are the same versions of Vermicelli pudding with slight variations in texture and consistency along with varied garnishes used. Though the base ingredients remain the same, it can be converted into a rich dessert with its variations in garnishing and flavourings.
     If there is one quickest dessert, then Semiya/Vermicelli Payasam comes into mind. This is most frequented Payasam at home.  This recipe is from the Milkmaid cook book, which comes as a freebie, I got during my school days.  Since then, I have made this Vermicelli Payasam innumerable times and this is a foolproof recipe. I have not tried any other variation whatsoever.

For more PAYASAM/PRADHAMAN/KHEER Recipes, Click here ... 


Cuisine - Indian
Recipe Type - Payasam/Pradhaman/Kheer, Dessert
Difficulty - Easy
Serves - 3 - 4
Author - SM  

Preparation Time - 5 - 10 Minutes
Cooking Time - 15 - 20 Minutes

HOW TO COOK SEMIYA /VERMICELLI PAYASAM

SEMIYA /VERMICELLI PAYASAM

 

INGREDIENTS :

Vermicelli/Semiya - 1/4 Cup
Milk - 2 Cups
Milkmaid/Condensed Milk - 1/2 Cup
Cashew nuts -10-12 Nos.
Raisins - 10–12 Nos.
Ghee - 11/2 - 2 Tablespoons
Cardamoms - 3–4 Pods
Sugar - 1 Tablespoon

METHOD:

• Heat 1 Tablespoons of Ghee in a pan and roast the Cashew nuts on a low flame until they turn into a slight golden brown colour.
• Remove it with slotted spoons and keep it aside.
• Fry the Raisins in the remaining Ghee on a low flame until they fluff-up. Remove it and keep it aside.
• Break the Vermicelli strands into small Pieces.
• Heat the remaining 1 Tablespoon of Ghee in a non-stick/heavy bottomed pan.
• Roast the small strands of Vermicelli pieces on a low flame until it becomes golden colour.
• Pour the milk to the roasted vermicelli and allow it to boil, stirring frequently.
• Once the Vermicelli is cooked, pour in the Condensed Milk and mix well.
• Grind the Cardamom Pods along Sugar into a fine powder and add it to the above Vermicelli mix.
• Allow it to boil on a very low flame for about 5–10 minutes, stirring frequently.
• Switch off the flame once it reaches the desired consistency.
• Garnish it with Cashew nuts and Raisins or any dry fruits and nuts of your choice.
• Serve hot or cold.

NOTES:

• Care should be taken not to burn or brown the Vermicelli strands.
• Stir continuously while roasting the vermicelli to get an even colour.
• Roast Vermicelli on a low flame.
• Adjust the amount of Condensed Milk & Sugar to suit your sweet level.
• Stir the Payasam mix frequently while cooking.  
• Can garnish the Payasam with your choice of Nuts and Dry Fruits.
• Grinding Cardamoms along with sugar, helps you to get a finely ground powder.
• This Payasam tends to become thicker once cooled down, pour some milk and adjust accordingly.
• Can refrigerate the Payasam and serve it chilled too.

KUNG PAO CHICKEN

      This is a dish which was bought into our home by my daughter.  She always frets that I never allow her to cook, i.e cook all on her own from the scratch without any help or advice. My daughter tried this recipe for the first time with Mushrooms.  She had prepared Singapore Mee and Kung Pao Mushrooms as a side dish, all on her own.  She doesn't like Peanuts and so she used Cashews instead of Peanuts in the recipe.  For a first timer, I should say it was really good.
     I said we will try this out with Chicken and since then I should say that I have made this dish quite a number of times at home. Simple and quick fix recipes are always a hit with me.  Small cubes of boneless chicken pieces are seared to perfection in hot oil, which develops an intense flavour and also gives a crunchy texture to the chicken pieces.
     The best reason for this dish to be popular is that it has a perfect balance of flavours - it is equally sweet and tangy and all the more slightly underlined with a note of spiciness.  To get the right taste is to come up with the right combination, to suit your taste preference.

Cuisine : Chinese, Southeast Asian
Course : Side Dish
Spice Level : Low - Medium
Difficulty : Easy
Serves : 2-3
Author : SM

Preparation Time : 15 - 30 Minutes
Marination Time : 20 - 30 Minutes
Cooking Time : 10 - 15 Minutes

INGREDIENTS :

For the Marinade :

Boneless Chicken - 250 Gms
Salt - To Taste
Oil - 1 Tspn
Shaoxing Wine - 1 Tspn
White Pepper - A Pinch
Cornstarch - 1 Tspn

For The Sauce :

Light Soy Sauce - 1 Tbspn
Dark Soy Sauce - 1 Tspn
Rice Wine Vinegar - 1 Tbspn
Sugar - 1 Tspn
Cornstarch - 1 Tspn
Water - 3 Tbspn

To Roast Cashewnuts/Peanuts :

Cashew nuts/Peanuts - 1/2 Cup
Oil - 3 Tspn

To Saute :

Garlic - 4 Cloves
Garlic - 1" Piece
Dry Red Chillies - 3-4 Nos.
Bird's Eye Chillies - 2 Nos.(Optional)
Oil - 2 Tbspn

To Garnish :

Spring Onion - Few

METHOD :

• Clean, Wash and Cut Chicken into small pieces.
• Marinate the Chicken pieces with the ingredients mentioned under 'To Marinate'.
• Leave this aside for about 20-30 Minutes.
• Mix all the ingredients mentioned under ' For the Sauce' and keep it aside. Make sure there are no lumps,
• Heat 3 Tspns of Oil in a wok and Shallow fry the Cashew nuts/Peanuts until they turn golden brown in colour.
• Remove them from oil and drain them on a Paper towel.
• In the same wok add 2 Tbspns of Oil, Sear the marinated chicken in hot oil for few minutes until the colour changes.
• Remove it from oil and keep it aside.
• In the remaining Oil, saute finely chopped Garlic, Ginger and Bird's Eye Chillies along with Dry Red Chillies until they turn aromatic.
• Add the seared Chicken to the above and stir-fry on high flame for a minute or two.
• Stir the Sauce Mix thoroughly before pouring it over the Chicken.
• Stir-fry until the sauce mix is well combined with the Chicken Pieces on high flame for few minutes.
• Finally, add shallow fried Cashew nuts/Peanuts and give a quick stir.
• Garnish with Spring Onions.
• Serve hot with any dish of your choice.
• Goes well with Fried Rice, Noodles or just pair it up with fragrant Jasmine Rice/White Rice.

NOTES :

• Can also prepare the same recipe with Mushrooms, Chicken Wings etc.,
• Adjust the spice level to your taste preference.

A Quick Tip :

SEARING A CHICKEN:

     Searing a Chicken/Meat is a simple cooking technique where the meat is tossed in hot oil(a little amount just to coat the pan) until the colour changes or for some recipes Brown/caramelize them.  This method changes the chemical composition in the meat and create an intense flavour and develop a perfect texture.  The main point is that they are not deep fried.

To sear a Chicken/Meat :

• Clean, wash and cut the Chicken/Meat into pieces.
• Pat dry with a paper towel.
• Heat a pan in high flame, add oil into the pan and spread it, so that the pan is well coated with oil.
• Toss in the Chicken/Meat pieces to the pan.
• If the oil is hot you can hear a sizzling sound.
• Allow the meat pieces for 2-3 minutes, then toss it up so that the other side of the pieces are also well seared. 
• Let the pieces turn into slight brown colour.
• If you are searing big pieces, adjust the timing accordingly.
• Searing the meat/chicken pieces yields crispy and flavourful meat.