Friday, November 22, 2019

Friday Chicken Curry Recipe - A simple delicious dish to enjoy the weekend

Chicken Curry
Friday chicken Curry 
Watching all the food pictures and videos on instagram and facebook sure got me really hungry last evening. I was craving some simple but tasty food and finally decided on the menu. I treated myself to this tasty chicken curry, dahi aloo and some hot parathas. I must say my tastebuds were really happy and satisfied. Bloghopping and surfing does have its pros and cons.

I would like to call this the Friday Chicken Curry, it is just perfect for the weekend dinner and a movie. Quick and easy recipe with simple ingredients available in the pantry. Coming to the recipe.

Ingredients for the Friday Chicken Curry
Boneless Chicken 250 gms
Garlic 10 to 15 minced or finely chopped
Salt to taste
Turmeric powder 1/4 tsp
Kasuri methi 1 tsp(crushed)
Kashmiri chilli powder 1 tsp
Coriander powder 2 tsp
Garam masala powder 1/2 tsp
Whole spices - Green cardamom 2, cloves 2, cinnamon 1 inch, cummin seeds 1/2 tsp, star anise 1
Water 1/4 cup
Curd/Yogurt 3 tbsp (well beaten)
Oil 1 tbsp + 1 tsp ghee
Fresh coriander leaves 2 tbsp (finely chopped)

Chicken Curry Recipe

Method for making the Friday chicken curry
1- Clean and wash the chicken and keep aside. Take a kadai or deep pan and add the oil and ghee. Now add in the cummin seeds and other whole spices. Stir for a few seconds and add in the finely chopped onion and garlic. Saute for 3 to 4 minutes till the onions are soft and translucent and the garlic looses its raw smell and gives out a beautiful aroma.
2- Now add the turmeric powder, kashmiri chilli powder and coriander powder and mix.  Add water little by little as required to avoid the spices from getting burnt. Keep sauteeing till the oil starts to separate from the sides of the masala.
3- Once the masala is well cooked, add in the chicken pieces and mix well.Keep stirring and cook for 3 to 4 minutes continuously stirring till the chicken pieces have turned white from the initial pink. Lower the heat and add in the beaten curd. Keep stirring continuously to ensure that the curd does not split. Stir for another 4 to 5 minutes till the chicken pieces are cooked. Add in the kasuri methi. Add the garam masala powder and mix. Cook for a minute. Switch off gas. Garnish with chopped coriander leaves.
4- Serve hot with rice or parathas.

Tuesday, October 2, 2018

Green Peas and Cauliflower Soup Recipe

The green peas and cauliflower soup is one that got featured on my Sunday lunch menu. A dish that is nutritious, high on fiber and easy to make its perfect for your holiday lunch menu or a weekday night menu when you have so much on hand to finish and want to spend quality time with the family too.

Here we go
Ingredients for the Green Peas and Cauliflower Soup
Green Peas (frozen) -1 cup (you may use fresh too if you like)
Cauliflower -1/4 cup (chop into small florets)
Salt - to taste
Onion - 1 small onion(chopped finely)
Pepper powder - 3/4 tsp (preferably freshly ground)
Garlic cloves - 2 to 3(chopped)
Water - 2 cups

Method for making the Green Peas and Cauliflower Soup
1- Add the chopped onion, green peas, cauliflower and garlic in a pan. Add a cup of water. Cover and cook for 5 to 8 minutes on medium flame. Add water if required for cooking the veggies.
2- Once the veggies are cooked, cool completely. Blend adding half cup of water into a smooth paste.
3- Put the puree back into the pan, add the remaining half cup of water(add a little more if you wish to have it of thinner consistency) and mix well. Heat on low flame. Check salt. Add the freshly ground pepper powder and mix well. Let it come to a boil. Switch off. Serve hot with a slice of garlic bread or any other bread of your choice.

1- If you wish to have it thicker and creamier, you may finish it with 1/4 cup cup of milk or cream(I did not add as I wanted to do a lactose free version).
2- You may add a pinch of oregano or even ajwain or caraway seeds (which I consider the Indian Oregano) at the end before taking off the gas.
3- This soup can be served hot or chilled. 

Sunday, July 22, 2018

Quick Semiya Upma Recipe / Vermicelli Upma Recipe / Seviyan Upma Recipe a quick and easy breakfast recipe

Semiya Upma 
Semiya Upma Recipe is a quick and easy delicious breakfast or snack time recipe that you can make with simple ingredients most of which may be available in your pantry itself. 

The rain Gods have been really kind this time and God's Own Country has received more than a fair share of showers this monsoon. Potholes, water logging and a number of problems are a part and parcel of it, however, on the other side of it all we have a green Kochi that is so inviting and throwing up a myriad excuses to go out and explore the flavours of the city. So we decided to waste no time and took a trip on Sunday to our favourite place at the Willingdon island, the Embarkation Jetty. One can still see here the Kerala Water transport service stop by taking people regularly from the island to Vypin, Ernakulam and back. In the times of fast traffic and new age gadgets, it is so pleasing to see this mode of transport still being patronised by many and lending its own charm to the Kochi life.

After the long weekend, Monday definitely creates a starting trouble. I like to keep Monday mornings simple, quick and easy. I like Semiya recipes for their taste and how quick it is to make. My favourite is the semiya payasam (click for recipe)followed by this delicious breakfast semiya upma recipe. Upma, be it the rava upma or semiya upma is part of my breakfast menu quite often.

This Semiya Upma recipe is just the answer to all of you looking to make a delicious start to your week. Serve it for breakfast, pack it in the lunchbox or make it as an evening snack, it is a hit anytime of the day. A one pot recipe, this semiya or vermicelli upma or seviyan upma side dish can be had with a tasty green coriander coconut chutney(recipe coming soon) or even pickle or sugar. If you are in the mood for some cooking you can add some crispy hot medu vadas too.

Ingredients for Semiya Upma /Vermicelli Upma / Seviyan Upma Recipe
Mustard seeds - 1 tsp
Curry leaves - 8 to 10
Semiya/Vermicelli (roasted) - 1 cup (I used roasted Bambino Vermicelli, if you do not have roasted vermicelli on hand , you may use the regular one, just roast it for 2 to 3 minutes on a medium flame and you are ready to go)
Onion - 1 small (finely chopped)
Tomato - 1 small(finely chopped)
Capsicum - 3 tbsp (finely chopped)
Green chilli - small (chopped finely)
Ginger - 1 inch piece(finely chopped)
Turmeric powder - 1/4 tsp
Oil - 3 tbsp
Water for cooking vermicelli
Coriander leaves - 1 tbsp (for garnish)

Method for making Semiya Upma / Vermicelli Upma
 1- If you have roasted vermicelli use as it is, however, if you have the regular vermicelli, take 1 tbsp of oil in a non-stick pan, add the semiya and fry for 2-3 minutes until golden brown. Keep aside to cool.
2-Take a vessel with water, add half a tsp of salt and boil. When the water has boiled, add the semiya. Let boil for 2-3 minutes till cooked, do not overcook or else your vermicelli will stick to each other and you will have a very sticky upma. (let it be only 90 % percent done). Drain the water using a sieve and keep the semiya aside.
3- Take a pan and add 2 tbsp of oil, add the mustard seeds and let splutter. Now add the curry leaves.If you would like to add peanuts you may do so at this stage. Add the finely chopped green chilli and ginger. Saute.
4- Now add the finely chopped onion, saute till translucent and turns golden brown. Add salt to taste and the turmeric powder. Mix well. Add the finely chopped tomatoes and capsicum and saute for 2-3 minutes. If you wish to add any vegetables you may do so at this stage(you can add finely chopped carrots, cooked green peas of you like). Cover and cook for 2 minutes.
5- Open add the cooked vermicelli/semiya. Mix well for a minute. Cover and cook for a minute. Open mix well. Garnish with coriander leaves.
6- Serve hot with a coriander coconut chutney.

Tuesday, May 22, 2018

Kopi Luwak, Panampilly Nagar, Kochi Kerala - a Review

Kochi is a seeing a boom in the cafe culture. For those, who love to just sit around sipping a cup of their favourite beverage, nibble on some gourmet delights and watch the world go by, Kochi is the place to be. 

The cafe Kopi Luwak is the new kid on the block bringing in the exotic coffee and more to Kochiites. For those who are still wondering what "Kopi Luwak" means, this is what wikipedia tells you - "Kopi luwak or civet coffee, is coffee that is from Indonesia and includes part-digested coffee cherries eaten and defecated by the Asian palm civet.Fermentation occurs as the cherries pass through a civet's intestines, and after being defecated with other fecal matter, they are collected. Producers of the coffee beans argue that the process may improve coffee through two mechanisms, selection – civets choosing to eat only certain cherries – and digestion – biological or chemical mechanisms in the animal's digestive tract altering the composition of the coffee cherries".
The cafe owned by Sheeba Manishankar(who also owns the boutique on top of the cafe) and Nirmal has been in the news lately for bringing the very expensive Kopi Luwak to the people of Kochi. 
With word spreading far and wide, not only the people of Kochi are making a visit this beautifully done up cafe but it also has people coming in from different parts of Kerala to savour this much talked about cuppa that is priced at approx Rs 1600. The interiors of the cafe uses a lot of upcycled artifacts and is a colourful blend of several elements put together by the designer herself. 

The many travels have been a source of inspiration for the cafe and the owners have worked towards creating an experience with a difference. They did not want to have similar seating all over and have designed it in a way that each seating arrangement is different and unique, the boat sofa, for instance, is a big hit with the visitors. 

I especially liked the outdoor seating with umbrellas hanging from the top which adds to the ambience. They have also very thoughtfully added a counter to cater to the outdoors. 

We decided to check out the place. We found a simple nice seating in the inside room next to the popular boat sofa and ordered a pesto sandwich(which turned out to be an open sandwich) and a burger. 

The pricing is slightly on the higher side for the food served. A meal for two would cost you approx Rs 600-700. 

Verdict - It is a really nice attempt at executing a good concept and bringing a cafe with a difference to the city, however, to make it one that people will go back to, the owners will definitely have  to pay a lot more attention to the details. Taste, presentation of food and also service needs to be looked into carefully.
Kopi Luwak Menu, Reviews, Photos, Location and Info - Zomato 

Friday, February 24, 2017

Kadala Curry or Kala Chana Curry

The kala chana served with pooris or batura is one that we all love. A quick and easy holiday lunch. Add in a salad and raita and you are ready for a fabulous weeknight dinner without all the effort of spending hours in the kitchen while your family is at home. 

The kala chana needs to be soaked for 4-5 hours before cooking. You may soak it overnight or can even soak and pre-cook the chana the previous day and refrigerate. Make the masala and add in the pre-cooked chana on the day, so this way you can spend more time with the family.

Note: Sometimes if I forget to pre-soak the chana, I use the cheat method of soaking it for an hour in hot water and it works just the same:).

Getting down to the recipe straight away.

Ingredients for the kala chana curry:
Kala Chana - 200 gms
Water -3 cups
Onion- 1 big(chopped finely)
Tomato - 1 (chopped finely)
Garlic- 4 to 5 cloves minced using a pestle and mortar
Green chilli - 1 (slit into two)
Cummin seeds - 1/2 tsp
Kashmiri red chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 2 tsp
Garam Masala Powder - 1/2 tsp
Coriander leaves - 2 tbsp(chopped finely)
Salt - to taste
Cooking Oil - 2 tbsp

Method for making the Kala Chana:
1- Soak the chana for 4 to 5 hours in water. Wash and drain. Pressure cook with 3 cups water, 1 tsp salt and 1/4 tsp turmeric powder for 30-35 minutes. Let the pressure cooker cool down completely only then do open.
2- Take a pan(big enough to be able to add in the chana too). Add 2 tbsp of oil. Now add the cummin seeds, let it sizzle. Now add the slit green chilli and minced garlic. Saute till the raw smell of the garlic disappears. Add in the finely chopped onion and saute till it turns soft and golden brown.
3- Add in the chopped tomatoes. Saute till the tomatoes are well- cooked and mashed up. Add the Kashmiri chilli powder, coriander powder and garam masala powder. Add 1/4 cup water so that the masala does not get burnt. Mix well. Saute till the masala is well cooked and the oil starts to ooze out from the sides of the masala.

4- Add in the kala chana alongwith the water left in the pressure cooker. Add in the chopped coriander leaves. Mix. Add 1/2 cup water if you wish to have more gravy. Cover and cook on medium flame for 10-15 minutes.
5- Open adjust salt and seasoning. Boil for another 4-5 minutes. Serve hot with pooris/batura or rice.

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