Wednesday, November 26, 2014

Kolhapuri Tambda Rassa (Grilled Chicken)


A very famous non-vegetarian dish from Kolhapur, usually prepared with mutton. I took a twist to the recipe and prepared it with chicken. Also, instead of cooking the chicken in the curry, I grilled the whole marinated chicken in the oven and then mixed with the wonderful, aromatic curry.

This recipe used so many spices that I called it a "spice market" recipe. It used the Kolhapuri Masala which is the most important ingredient. I made the Kolhapuri Masala at home.

Kolhapuri Masala Recipe


Ingredients:

For the marination:

Chicken: 200 gm
Ginger-garlic paste: 3 tsp.
Salt to taste
Turmeric powder: 1/2 tsp.
Yoghurt: 3 tsp.

For grinding:

Cloves: 2
Black peppercorns: 5-6
Cinnamon stick: 1 inch
Sesame seeds: 1/2 tsp.
Dry coconut: 1 tsp.
Onion (cut lengthwise): 1
Cooking oil: 2 tsp.

For the curry:

Bay leaves: 2
Cloves: 2
Cinnamon stick: 1/2 inch
Black peppercorns: 1/2 tsp.
Poppy seeds: 1 tsp.
Onion (chopped): 1
Tomato (chopped): 1
Salt to taste
Cooking oil: 2 tsp.


  1. Marinate the flat chicken (to be grilled) with ginger-garlic paste, salt, turmeric powder and yoghurt for about 8-10 hours. I did it overnight. 
  2. Preheat the oven for 10 minutes at 200°C and then apply oil to the grill, and keep the marinated chicken on the grill. Cook on 200°C for 15 minutes, checking and turning the chicken, and applying the marinade to either sides, if necessary.
  3. Cook at high for another 5 minutes and take out the grilled chicken and set aside.
  4. Heat oil in a pan and add cloves, peppercorns, cinnamon, sesame, onion and dry coconut. Fry until the onions become brown. Transfer this to a bowl, let cool and grind in a paste. Keep aside.
  5. Heat oil in the same pan and add bay leaves, cloves, cinnamon, peppercorns and poppy seeds. After 10 seconds add onions. Saute them and add tomatoes. Mix well and let cook until the tomatoes become soft.
  6. Add salt, mix well and add the ground paste and the kolhapuri masala. Mix well. Add 1/2 cup water. Let cook on medium heat for about 10 minutes.
  7. Add the grilled chicken to the pan and mix well. Turn off the heat and serve hot.


Wednesday, November 19, 2014

Kolhapuri Masala

For long I have been wanting to make my own garam masala as every weekend I prepare chicken dishes so wanted to use my own. But when I hit upon a Kolhapuri Chicken recipe which uses Kolhapuri Masala, I set off to prepare the same. To my utter disbelief, this used more spices than used in garam masala, so it ought to be tasting different. But yes, can be used as garam masala in curries, and that's exactly what I'm going to do until I prepare my own garam masala.

 
Ingredients:
(use all ingredients according to the amount of masala you need to prepare. I took a tsp. of each and got a lot of powdered masala.)

Coriander seeds
Cumin seeds
Fenugreek seeds
Sesame seeds
Fennel seeds
Poppy seeds
Shahi Jeera (Caraway seeds)
Badi Elaichi
Bay leaves
Mace (Javitri)
Cinnamon
Star Anise
Black Mustard
Cloves
Black Peppercorns
Cardamom (With cover)
Saffron
Asafoetida
Turmeric powder
Jaiphal


  1. Dry roast all the ingredients on medium flame for about 5-6 minutes except asafoetida, saffron and turmeric. 
  2. Let cool and grind to a fine paste. Mix in asafoetida, saffron and turmeric. Store in a airtight container and use as garam masala for Indian curries.











Tuesday, November 18, 2014

Kozhi Milagu (Pepper Chicken Curry)



Ingredients:

Chicken: 200 gm
Black peppercorns: 1/2 tsp.
Fennel seeds: 1/2 tsp.
Cinnamon: 1/2 inch
Onion (chopped): 1
Tomato (chopped): 1
Ginger-garlic paste: 2 tsp.
Salt to taste
Turmeric powder: 1/2 tsp.
Red chilli powder: 1/2 tsp.
Coriander powder: 1/2 tsp.
Cooking oil: 3 tsp.
A few curry leaves

  1. Dry roast the black peppercorns and fennel seeds and let them cool. Grind and keep aside.
  2. Heat oil and add cinnamon. Add the onions and fry until golden brown.
  3. Add ginger garlic paste and fry for another 2 minutes. Add the tomatoes and the salt. Mix well and let cook until the tomatoes are soft.
  4. Add turmeric, red chilli, coriander and mix well. Add the chicken after a minute and mix well. 
  5. Add about a cup of water and cover. Let cook on medium flame for about 15 minutes. 
  6. Remove from heat, add the pepper and fennel powder and curry leaves. Mix well and cover again. Let sit for about 10 minutes. Remove cover and serve hot !!



Monday, November 17, 2014

Jasha Maroo (Bhutanese Minced Chicken)

A chicken dish without any spices !! Really? Could it suit to Indian taste-buds?  Well, not really. But here's what actually did ! This Bhutanese no-spice fried chicken dish tasted wonder.. which could be served as a starter/appetizer in parties as well..


Ingredients:

Boneless Chicken (diced into small pieces): 200 gm
Chopped onion: 1
Garlic (chopped): 4 cloves
Ginger (grated): 1 tsp.
Tomato (chopped): 1
Green chilli (chopped): 1
Salt to taste
Cooking oil: 2 tsp.


  1. Heat oil on medium flame and add onions. Fry until transparent.
  2. Add the chicken and fry for 5 minutes. Add a little water (or chicken stock if available). Let it come to a boil.
  3. Add the garlic, ginger, tomato and green chilli. Add the salt to taste and mix well. Let cook until all (or most) of the water has evaporated. Serve hot !!

Saturday, November 15, 2014

Brinji Rice


Brinji rice is a wonderful, simple and flavourful rice variety I made in which the main ingredient which flavours the rice is brinji leaves (tej patta or bay leaf). It is called brinji leaf in Tamil.

Ingredients:

Rice: 1 cup
Cooking oil: 2 tsp.
Cashews: a few
Bay leaves (Brinji leaves): 2
Cinnamon stick: 1/2 inch
Star Anise: 1
Cloves: 2
Cardamom: 2
Fennel seeds: 1/2 tsp.
Onion (chopped): 1
Ginger-garlic paste: 2 tsp.
Green chilli (chopped): 1
Coconut milk: 1 tsp.
Mint leaves (or mint powder): a few (or about a tsp.)
Salt to taste


  1. Heat 1 tsp. oil in a pan and fry the cashews a bit on medium flame. Drain and keep aside, let the oil remain in the pan.
  2. Wash and cook the rice as you normally do. To follow how I do the same, read How to make the perfect boiled rice.
  3. While the rice is being cooked, heat the pan with the oil again, fry cinnamon, cloves, bay leaves, star anise, cardamom and fennel seeds. Before you cover the rice, add this fried whole spices to the cooked rice and let it set for sometime.
  4. Heat remaining 1 tsp. oil in the same pan, add chopped onion and fry until golden. Add the ginger-garlic paste, green chillis, salt and mint. Mix well and let cook for 2 minutes. 
  5. Add the coconut milk and combine well. Turn off the heat and mix the contents with the cooked, flavored rice. Mix well and top with fried cashews and garnish with coriander leaves (optional). Serve hot.  

Friday, November 14, 2014

Sprouted Green Moong Chat

So, after I made the Sprouted Chana Chaat with my new sprouts maker, I was all excited to try out other things. So I sprouted green moong dal and made a chaat using the same. In India, we used to eat them raw as salad, with raw diced onions, tomatoes and green chilli in it. But I fried it a bit because I couldn't it it cold for the evening snacks in the cold season.



Ingredients:

Sprouted Moong Dal: 1 cup
Onions (finely chopped): 1
Tomato (chopped): 1
Green chilli (chopped): 1
Salt to taste
Red chilli powder
Turmeric powder (optional)
Mango powder
Chaat Masala
(spices to be adjusted according to taste)
Cooking oil: 1 tsp.
Cumin seeds: 1/2 tsp.
Lemon juice: 1 tsp.


  1. Heat oil on medium flame and splutter the cumin seeds.
  2. Saute the onions a bit, add the tomatoes and green chilli. Don't cook for a lot of time as you want to eat this as a chaat, not a dal.
  3. Add the sprouted daal and the spices. Mix quickly, turn off the heat after a minute.
  4. Sprinkle lemon juice and serve.

Thursday, November 13, 2014

Hariyali Corn


Ingredients:

Corn kernels: 100 gm
Onion (sliced): 1
Garlic (chopped): 3 cloves
Ginger (chopped): 1 inch
Tomato (chopped): 1
Green chilli (sliced): 2
Mint leaves
Coriander leaves
Fenugreek leaves (Methi)
Spinach leaves
Salt to taste
Red chilli powder: 1/2 tsp.
Turmeric powder: 1/2 tsp.
Mango powder: a pinch
Cooking oil: 2 tsp.
Cumin seeds: 1/2 tsp.


  1. Cut the corn kernels in small rounds and boil in water for 10 minutes. Drain the water and keep the corn kernels aside. 
  2. Heat oil in a pan and add cumin seeds. When they crackle, add the onions and let them fry until transparent. 
  3. Add the ginger, garlic and green chilli. Fry for about 2 minutes.
  4. Add the chopped tomatoes and cook until they become soft.
  5. Wash thoroughly and cut all the leaves. Save some coriander leaves for garnish. Add the remaining leaves to the pan. Mix well and let cook for 2-3 minutes. 
  6. Add salt, red chilli powder, turmeric powder, mango powder and mix well. 
  7. Add the boiled corn kernels and mix well. Let cook for another 2-3 minutes on medium flame.
  8. Turn off the heat and garnish with coriander leaves. Serve hot. 


Wednesday, November 12, 2014

Talawa Chicken


Made this Talawa Chicken because I have an event coming up, so need to have a nice, easy and wonderful starter for the same. So tried this simple recipe in a small quantity, and wow! came out so perfect this is the best starter to begin with. So this basically takes very less effort and minimal ingredients. This sure is going to be the starter for my event.

Ingredients:

Chicken (boneless): 200 gm
Salt to taste
Red chilli powder: 1/2 tsp.
Turmeric powder: 1/2 tsp.
Garam masala : 1/2 tsp.
Black pepper powder: 1/4 tsp.
Ginger-garlic paste: 2 tsp.
Cooking oil: 3 tsp.
Lemon juice: 1 tsp.
Coriander leaves: for garnishing


  1. Cut the boneless chicken to bite-sized pieces. Heat oil in a pan and add the chicken. Fry for 15 minutes in open pan, on medium heat, making sure you turn the chicken pieces regularly.
  2. Add the ginger-garlic paste, red chilli powder and turmeric. Mix well and let cook for about a minute.
  3. Add salt, garam masala and black pepper. Mix well. Let cook for another 1-2 minutes on medium flame. Turn off the heat and sprinkle lemon juice. Garnish with coriander and serve hot with any dip/chutney. 

Saturday, November 8, 2014

Sprouted Chana Chaat

Visit to India this year has been wonderful for me.. Most importantly for I got some amazing friends to be with me in the kitchen.. my sprouts maker is one of those.. So now, I would get regular, ready sprouts.. the feeling itself filled me with satisfaction as I am always looking for filling and healthy snacks during the evening tea-time. So here goes this !! The first I tried was black chana.. and wooohoo !! came out simply perfect...


So happy with the perfect result, I instantly made a chaat out of it for the evening snacks, and loved it to the core.. So here's my happy recipe of a simple, happy chaat.

Ingredients:

Sprouted Chana: 1 cup
Onion (chopped): 1
Tomato (chopped finely): 1
Green chilli (chopped): 1
Cooking oil: 1 tsp.
Cumin seeds: 1/4 tsp.
Salt to taste
Red chilli powder: 1/4 tsp.
Mango powder: a pinch
Chaat masala/ Garam masala: 1/4 tsp.
Coriander powder: 1/4 tsp.
Lemon juice: 2 tsp.


  1. Heat oil in a pan and add cumin seeds. Add the onions and fry a bit, till they just are little transparent.
  2. Add the tomatoes and green chilli, mix well and let cook for a minute.
  3. Add the salt, red chilli, chaat masala, mango powder and coriander powder and mix well. Add the washed, sprouted chana to the pan.
  4. Mix well and let cook for another minute. Turn off the heat, sprinkle lemon juice and ting! Your healthy, tasty sprouts chaat is ready to eat in less than 10 minutes. Enjoy !!

Thursday, November 6, 2014

Kori Ghassi (Manglorean Chicken)



Ingredients:

Chicken: 200 gm
Garlic (chopped): 3 cloves
Onion (chopped): 1
Tomato (chopped): 1
Coconut milk: 1 tsp.
Tamarind pulp: 1 tsp.
Salt to taste
Curry leaves: a few
Cooking oil: 3 tsp.
Coriander seeds: 1/2 tsp.
Cumin seeds: 1/2 tsp.
Fennel seeds: 1/2 tsp.
Poppy seeds: 1/2 tsp.
Cloves: 2
Cinnamon: 1 inch
Dried red chillis: 2
Grated coconut: 5 tsp.
Mustard seeds: 1 tsp.
Turmeric powder: 1/2 tsp.
Black pepper powder: 1 pinch


  1. Dry roast the spices: coriander, cumin, fennel, poppy seeds, cloves and cinnamon. Keep aside and let it cool. Grind to a fine powder.
  2. Dry roast the coconut and red chillis separately. Keep aside. 
  3. Heat oil and add mustard seeds. Add garlic, chopped onions, turmeric powder and curry leaves. Let fry until the onions start getting brown.
  4. Add the tomatoes and mix well. When they start softening, add salt and black pepper powder. Mix well. 
  5. Add chicken to the pan and mix well. Add the tamarind pulp and the roasted coconut. Mix well and cover for 5 minutes.
  6. Remove cover and add the ground spice powder and coconut milk. Mix well and cover for another 10 minutes. Remove cover, mix and serve hot.




Wednesday, November 5, 2014

Chicken Cafreal



Ingredients:

Chicken: 200 gm
Cinnamon stick: 1 inch
Cloves: 2
Black peppercorns: 6-7
Cumin seeds: 1/2 tsp.
Coriander seeds: 1/2 tsp.
Ginger (chopped): 1 inch
Garlic (chopped): 4 cloves
Spring onions (chopped): 2
Coriander leaves: 10-15
Green chilli (chopped): 1
Lemon juice: 2 tsp.
Sugar: 1/2 tsp.
Cooking oil: 2 tsp.
Onion (sliced): 2
Salt (To taste)
Turmeric powder: 1/2 tsp.


  1. Dry roast the cinnamon, cloves, peppercorns, cumin seeds and coriander seeds on medium heat. Cool and transfer to a grinder.
  2. Add the ginger, garlic and coriander leaves to the grinder.
  3. Dry roast the green chillis in a pan and transfer to the grinder.
  4. Add the lemon juice and sugar, add little water if required and grind all of this to a smooth paste. This is cafreal masala. Marinate the chicken in this paste for about 30 minutes.
  5. Heat oil in a pan and fry the sliced onions until crispy and golden brown. Drain oil and remove from the pan on a kitchen paper. Keep aside.
  6. In the same oil, add the marinated chicken on medium flame. Mix well, add some water if necessary. Add salt and turmeric powder and mix well.
  7. Cover and let cook for 15 minutes.
  8. Remove cover and mix well. After 2 minutes, add the fried onions. Mix and garnish with fresh coriander leaves and a dollop of butter. Serve hot.

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