Wednesday, January 28, 2015

Kerala Chicken Curry Recipe - quick and easy dinner recipe

This chicken curry Kerala recipe made in a coconut based gravy(sauce) is one from mom's recipes and when my daughter wanted to have rice and chicken curry for dinner this is what came to mind immediately. A call to mom, the recipe and yes, I was on my way to making mm's chicken curry. A simple and easy chicken recipe that is great for a Sunday brunch pick, this will be done in less than 30 minutes including all the preparations required. Unlike the recipes which involve frying of coconut, this involves making a slightly coarse paste of coconut and adding to the curry when almost done. The coconut really adds a taste, flavour and also body to the gravy. Perfect with rice or chapatis.

Chicken - 500 gms(cut, cleaned)
Onions - 2 medium sized(chopped finely)
Tomato - 1 (chopped into small pieces)
Red chilli powder - 1 tbsp
Haldi (turmeric powder) - 1/4 tsp
Coriander powder - 1 tbsp
Garam masala powder - 1 tsp(you may also add a few whole spices like cardamom-2, cloves-2 and cinnamon- 1" piece if you wish)
Garlic paste - 1 tsp(I used fresh paste of both ginger and garlic)
Ginger paste - 1 tsp
Curry leaves - a handful
Oil - 2 to 3 tbsp
Salt - as per taste
Coconut - 4 tbsp (make a slightly coarse paste in the blender with 1/4 cup water)
Coconut oil - 1 tsp (or you may use any cooking oil)

Method for making the Kerala Chicken Curry Recipe:
1- Cut the chicken into small pieces, clea, was and keep aside. I use lime juice and salt to soak the chicken for 10 minutes in water and then wash it 2 to 3 times to do a thorough cleaning.
2- Take a pan and add the oil in it. Now add the finely chopped onions, ginger - garlic paste (if you wish to add whole spices add it first and fry for half a minute and then add the chopped onions and garlic giner paste). Add salt ( i generally add salt while frying onions as it makes the onions sweat and cook faster without burning). Saute till the onions turn soft and golden brown and the raw smell of ginger and garlic disappear.
3- Add the chopped tomatoes and saute till well cooked and breaks down forming a nice thick paste form. Add the turmeric powder, red chilli powder and saute. You may alternately add all the powdered masala mixed in water to avoid it from getting burnt. Add the coriander powder and half tsp garam masala powder and saute till the oil starts separating showing that it is all cooked. Add helf of the fresh curry leaves and mix well.
4- Add the chicken pieces and half glass of water. Mix the chicken with the masala. Cover and let cook for 8 to 10 minutes. Open and add the remaining curry leaves and the garam masala powder. Mix
5- Add the coconut paste, mix well. Let boil for 1-2 minutes. Switch off flame. Add 1 tsp coconut oil. Mix. Cover and keep aside for 10 minutes. Serve with steamed rice or chapatis(Indian bread).

Monday, October 20, 2014

Palak Paneer - Paint your menu green

The palak paneer  is a traditional Indian dish where paneer(cottage cheese) is cooked in a spinach (palak) puree and mildly seasoned with Indian spices.

The palak paneer is not one that I make very regularly. When a choice of paneer recipes come up then the paneer makhani manages to win hands down each time(probably because of the colour appealing to my daughter:). Occasionally its the paneer burji, so this time decided that as a way to add more greens to the daily diet the palak paneer had to be brought on. It was a winner and managed to get my daughter too to eat it happily.

Ingredients for palak paneer
Palak - 2 cups (or 1 bunch - blanched and pureed)
Paneer - 250 gms
Green chillies - 2 to 3 (as per your taste)
Onion - 1 (finely chopped)
Ginger garlic paste - 1/2 tsp
Yogurt - 3 to 4 tbsp (well beaten)
Red chilli powder - 1/2 tsp
Coriander powder - 1 /2 tsp
Garam masala powder - 1/2 tsp
Whole cummin seeds(jeera) - 1/2 tsp
Hing or asafoetida - 1/4 tsp
Oil - 2 tsp
Salt- to taste
Water - 1 cup

Method for making palak paneer
1- Rinse and clean the palak leaves.
2 - Boil water in a vessel. Switch off gas and add the palak(spinach) leaves without the stem. Blanch for 2 to 3 leaves. Take out show under running water to stop the cooking process. Run in the blender alongwith the green chillies and ginger garlic paste adding 1/2 a cup of water to get a smooth puree.
3- Take a pan, add the oil. Now add the cummin seeds and hing. When it begins to splutter add the finely chopped onions and saute till the onions turn soft and translucent. Now add the spinach puree and cook for 3-4 minutes(in an open pan on slow fire). Add the red chilli powder, coriander powder, salt and garam masala powder and stir. Add the paneer and water and let simmer till the paneer is well-cooked.
4- Add the beaten yogurt, stir and switch off gas. Let it sit for 5 minutes. Transfer into a serving dish and serve with rotis, naan or chapati.

Check out the other paneer recipes from my paneer event

Thursday, August 7, 2014

Dal Makhani - a traditional Indian delicacy from the State of Punjab

Dal Makhani is a favourite at home, in fact we really enjoy the dishes of the Punjabi cuisine. The Dal Makhani, Naan and Chicken Tikka/Butter Chicken is on the menu when we decide to have an Indian meal at a restaurant. Have been making the dal makhani at home for many years now trying to tweak the ingredients and also get the right texture like it is made in the restaurants and yes, get it approved by my food taster:). So finally here is my version of the dal makhani that is a hit at home and will make again. :)

Ingredients for Dal Makhani
Urad dal (sabut) (with the black covering) - 1 cup
Rajma/Kidney Beans - 1 /4 cup
Onion - 1 big (finely chopped)
Tomatoes - 3 medium sized (pureed)
Garlic - 1 tsp minced
Ginger - 1" (juliennes)
Kashmiri Chilli Powder - 1 tbsp
Salt - to taste
Coriander powder - 1 /2 tsp
Jeera/Cummin powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Butter - 1 tbsp
Oil - 1 tbsp
Cream / Well beaten curd - 4 to 5 tbsp ( you may also add about 1/2 cup milk)

Method for making Dal Makhani:
1- Pressure cook the urad dal and rajma in the pressure cooker for approximately 20 minutes with 3 cups of water and salt.
2- Take a pan and add the butter and oil. Now add in the minced garlic, ginger juliennes and chopped onions. Saute for 3-4 minutes till the raw smell of garlic disappears and the onions turn soft. Now add the pureed tomatoes and cook. Add the Kashmiri chilli powder, coriander powder and jeera powder and saute (at this stage you may add 3 to 4 tbsp of water so that the masala does not get burnt).
3-Saute till the tomatoes are cooked and the oil starts oozing from the sides of the masala indicating that it is cooked.
4- Add in the cooked dal and rajma and stir. Add the garam masala powder(I used Badshah brand garam masala powder) and chopped coriander leaves and stir. Add 1/2 to 1 cup water. Cover and cook for 10-15 minutes on low flame. Open adjust the seasoning.
4- Now add the cream and stir( I prefer to keep it low calorie and skip the cream, instead I add 1/2 cup milk or 4 to 5 tbsp of well beaten yoghurt).
5- Switch off and serve hot with rotis, naan or any other Indian bread.

search engine submission

SES provided by online degree tech team.