Friday, 30 August 2013

Coorgi Chicken Curry with homemade Coorgi Masala Powder | Coorg Style Chicken Curry

Chicken prepared in Coorgi style with freshly ground Masala & sauteed onions



Each of us have our own unique ways of celebrating our special days. Some do it with sweet, some with wine & yet others would be out in the wild :D We do it with chicken, but now you guys would not be surprised as I have already mentioned many a times of our undying & dedicated love for this lovely ingredient. And for those of who are asking what's special today, it's Deeps' birthday. Though he did not want any celebration a.k.a indication that he is older by a year, I wanted to do prepare something simple yet not the regular kind of food for our lunch today. He is not a great fan of sweets nor cakes. so I resorted to our all time favorite, chicken. I did not want to try something very new for the fear of something going wrong somewhere, hence decided on this simple & flavorful Coorgi style chicken curry. 

I had already prepared this awesome gravy (adapted from Sinful Curry) 2-3 times before & every time it received a good review, by Deeps as well as some guests to whom we served this :) So I paired it up with the subtle yet lovely Peas pulav & wrapped it up with a rich creamy custard fruit salad with ice cream. Both mind & tummy full & satisfied :D And coming to the recipe it was originally for pork, but since the strong flavors & the simplicity of the recipe pulled me towards it, I had to replace it with chicken. And also this authentic recipe requires Kanchampuli, the Coorg special vinegar prepared from Gambooge, but since I did not have neither the extract nor the whole Gambooge I used our normal tamarind & extracted the pulp & used it. So nothing else would stop you now from trying out this. Enjoy :)





Recipe Source: Sinful Curry

I Took: 40 minutes + 2 hour(marination)

Serves: 2-3 persons



I Used:

For Coorgi Masala powder:
Coriander seeds -3 tbsp
Pepper -1 tsp
Cumin seeds -½ tsp
Mustard-¼ tsp
Cinnamon -An inch piece
Cloves -4 no
Green cardamom -2 no




To Marinate:
Chicken -½ kg
Coorgi Masala powder -2 tbsp
Red chili powder -1 ½ tsp
Turmeric powder -¼ tsp
Tamarind Extract-1 tbsp (Refer notes)
Salt-As Needed



To Saute:
Onions -1 medium sized - sliced
Shallots -5 nos - sliced
Ginger-Garlic Paste-1 tbsp
Coorgi Masala powder -2 tsp
Mustard seeds -¼ tsp
Curry leaves -A sprig
Coriander leaves-To Garnish
Oil-2 tbsp

The Way:

  1. In a pan dry roast (without oil) the spices under 'For Coorgi Masala powder' until they turn brown & the aroma of the spices come out. Allow it to cool & then grind it to a fine powder in a mixie. Keep aside
  2. Clean & cut the chicken into small or desirable sized pieces. Marinate it with the ingredients under 'To Marinate' & refrigerate them for 1-2 hours
  3. Cook the marinated chicken with ¼ cup of water until done. Alternately you can pressure cook the chicken for a whistle or two as well
  4. In a pan, heat oil. Splutter mustards & curry leaves. Add shallots & onions and saute them nicely till they turn deep brown. Take care not to burn
  5. Add ginger-garlic paste & fry till the raw smell goes off. Now add coorgi masala powder & give a stir
  6. Now add the cooked chicken pieces & cook on low flame until they are mixed well & the gravy thickens to your desired consistency. You can also let it dry completely if preferred
  7. Garnish with chopped coriander leaves
Serve with Jeera Rice/Peas Pulav/Coconut Milk Rice or Roti/Appam/Idiyappam !

Notes:

  • The original recipe calls for Kanchampuli (the Coorg vinegar extracted from kachampuli or gambooge), but since I did not have it I used normal Tamarind
  • The original recipe is for Pork, since I do not eat it I used chicken instead

Cheers,
Chitz

Tuesday, 27 August 2013

Kathirikai Kara Kulambu | Kathirikai Masala Kuzhambu | Spicy Brinjal Curry with Coconut

Spicy Gravy with Brinjal & Coconut-Poppy seed paste



I am very picky about this particular veggie brinjal. I do not enjoy all the dishes prepared with it. For me to like them, they should not have their inherent taste, rather their flavor has to be enhanced with some added ingredients like coconut or lentils :D I am sure that there are many out there who would second me on that. Rather than the simple & normal Brinjal fry or Kathirikai Murungakkai poriyal, I would prefer some more elaborate preparations like Kathirikai Gosthu or Kathirikai Kara Kuzhambu. This is yet another tasty lip smacking preparation of my mom's. Usually she finds ways to avoid coconut but when her Son-In-Law is in town she goes about with the extra indulgence by including coconut. So I actually get to enjoy her preparation when Deeps is at home. Since it is both his & my favorite I prepare this often at our place too. This is very easy to make & makes you have an extra helping of rice too ;)





Recipe Source: Ma

I Took: 40 minutes

Serves: 3-4 persons


I Used:

Brinjal - 4 medium sized 
Onion - 1 medium sized - chopped
Tomato - 1 medium sized - chopped
Tamarind - Lemon sized
Red Chilly powder - 2 tsp
Coriander powder - 2 tsp
Turmeric powder - 1/4 tsp
Grated coconut - ¼ cup
Poppy Seeds/Khus Khus - 1 ½ tsp
Mustard - ¼ tsp
Fenugreek - ¼ tsp
Curry leaves - A sprig
Coriander leaves - 3-4 sprigs
Oil - 1 tbsp
Salt - As Needed



The Way:

  1. Rinse the brinjal in water & cut them into 2 inch long & 1 inch thick pieces and keep them immersed in water till use
  2. Soak tamarind in ¼ cup water for 15-20 minutes & extract the pulp
  3. Grind together coconut & poppy seeds to a fine paste with ¼ cup of water. Keep this aside
  4. Heat oil in a pan. Splutter mustard. Add fenugreek. When they start to turn colour, add the onions & saute till they turn transparent
  5. Now add the tomatoes & fry till they get mushy. Then add the cut brinjals & saute for 2-3 minutes
  6. Add the red chilly powder, coriander powder, turmeric powder & salt. Saute well till the raw smell goes off
  7. Add the tamarind juice, curry leaves & 2 cups of water. Allow it to cook in medium flame until the brinjals are cooked
  8. Now add the ground coconut paste & give it a stir. Allow it on low flame for a minute or so & then remove from heat. Garnish with chopped coriander leaves
Serve hot with rice !

Cheers,
Chitz

Wednesday, 21 August 2013

Raspberry Iced Tea | Raspberry Ice Tea Recipe


Hi mates, so I am back after my short vacation trip to Venice & Pisa. It was really hot at this time of the year there & I have had its effects too, the nasty tan ;) But we did have a great time there walking around the entire city through the calle (alleyways) & travelling in their water boats, which by the way is their main mode of transportation like the bus & train in other cities !! And not to forget the exquisite cuisine, we experienced sea food at its heights there with a wide variety to choose, ranging from lobsters & king crabs to squids & giant prawns & the local sole fish. All contended & tummy & heart filled, I reached back with a slight fever & cold. So not much of cooking happening now. It's just some hot kashayam brewing & light food to munch on, so I am utilizing that to post an iced tea recipe that has been in my drafts for quite some time now :)

Raspberry is one fruit that I find very difficult to eat as such :D But it's benefits are too great to ignore this fruit - antioxidant rich, fights cancer & even increases metabolism rate & cuts down that extra fat :) So I decided to somehow include it in our diet. That's when the google search yielded this beautiful Iced tea recipe. And Deeps is a die hard fan of iced tea or any drink of the tea & coffee family & that made me all the more excited to try this awesome drink. It's pretty simple to brew up & a lip smacking drink when served chilled with ice cubes. Sip it over while you munch your evening cookies & you will definitely want to make more soon :)



I Took: 20 minutes

Serves: 5-6 glasses



I Used:

Raspberry - 2 cups
Sugar - ⅓ cup
Water - 4 cups
Tea Bags - 5 tea bags


The Way:

  1. In a saucepan bring 2 cups of water & the raspberries to a boil. Reduce the heat & allow it to simmer for 3-5 minutes. Then strain it & discard the pulp. Keep aside
  2. In another saucepan bring 2 cups of water to a boil.Stir in sugar until dissolved
  3. Remove from heat. Add the tea bags & steep for 5-8 minutes. Discard the tea bags. Alternately you can add tea dust or leaves too. If then, strain the tea leaves/dust
  4. Add the raspberry juice to the tea mixture. Chill them in refrigerator for 3-4 hours & serve with ice
Cheers,
Chitz

Thursday, 15 August 2013

Chinese Almond Cookies - Baking Partner Challenge #13


Here comes yet another beautiful challenge from the Baking Partners. This time it's cookies from around the world & I chose to go Chinese with these beautiful Almond cookies. I have baked Ameretti cookies (Italian) before, so I was sure that this would also be acceptable to our taste buds. And as I had expected this tasted crunchy & great with the lovely almond flavor. It's very easy to make & I found the method quite similar to the Indian flat bread 'Chapathi/Roti' :) Try this out as your yummy tea time snack !




Recipe from here

Makes: 8-12 cookies


I Took: 

Preparation Time: 30 minutes
Refrigeration Time: 1 hour
Baking Time: 20-25 minutes


I Used:

All purpose flour - ¾ cup + 1 tbsp
Butter - 4 tbsp
Sugar - ¼ cup
Almond paste - 2 ½ tbsp
Baking powder - ½ tsp
Vanila Essence - ½ tsp
Grated lemon zest - 1 tsp
Salt - ¼ tsp
Egg - 1 tbsp
Beaten egg white - of 1 egg
Almonds - 8-12 no


The Way:

  1. In a large bowl sift together all purpose flour, baking powder & salt together. For even mixing sift for two or three times
  2. Beat the egg nicely & keep aside
  3. In another wide bowl cream the butter until pale yellow. You can use an electric mixer or whisk. I used whisk
  4. Add ¼ cup sugar, almond paste, lemon zest & amaretto (or vanilla essence) & mix until it is smooth & lump free
  5. Now add about one third of the beaten egg and mix well. Now gradually add the flour & mix well until everything is fully incorporated. Use hands instead of whisk while incorporating flour
  6. Transfer the dough into a parchment paper & refrigerate it for about an hour
  7. Preheat the oven to 175 degree C in conventional mode. Adjust the rack to the lower third of the oven. Line baking sheets with parchment paper
  8. Once the dough is chilled, prep your working surface with 1 tbsp of sugar. Roll the dough over the sugar and then make small balls out of it (like you do for Indian flatbread or chapathi)
  9. Flatten out the balls into cookie shapes of your desired diameter & thickness using your palm. Place them two inches apart on the prepared baking sheets
  10. Brush each cookie lightly with beaten egg white and press a whole or chopped almond into the center of each 
  11. Bake for 15- 20 minutes or until golden brown around the edges
  12. Remove the baked cookies from the oven and allow to cool  to room temperature before serving

Notes:


Almond paste is nothing but powdered almond. Grind around 15-20 almonds in a mixie to get the above mentioned almond paste

Cheers,
Chitz

Tuesday, 13 August 2013

Simple Tur Dal Tadka | Pappu South Indian Style

Tur Dal & tomatoes tempered with Indian tadka



My idea of comfort food? That which takes me less time, I say less than half an hour to prepare & that which leaves me & my stomach (at times waistline too;)) happy. This is one of that kind for me. When I am very hungry or very lazy I can make this, rasam & a simple stir fry & enjoy the meal contentedly :) Usually I would have dal with rice as the first course & then dal+rasam with rice as my second course ! That's the kinda combination that makes me go gaga about :) So let's see how this simple tadka a.k.a pappu can be made.






Recipe Source: Ma

I Took: 30 minutes

Serves: 2 persons



I Used:

Tur Dal - ½ cup
Tomato - 1 no - medium sized
Tamarind - A bluberry sized
Garlic - 3 cloves
Green Chilly - 2 no
Turmeric powder - ½ tsp
Salt - As Needed

To Temper:

Mustard - ½ tsp
Urad Dal - 2 tsp
Red Chilly - 2-3 no
Asafoetida - ½ tsp
Curry leaf - A sprig
Oil - 1 tbsp



The Way:

  1. Soak tur dal in water for 20-30 minutes
  2. In a pressure cooker add the tur dal, diced tomato, tamarind, crushed garlic, slited green chilly, turmeric powder & salt. Add enough water & pressure cook for 3-4 whistles or until the dal is done
  3. Mash the cooked dal well
  4. Heat oil in a pan. Splutter mustard. Add the remaining ingredients under 'To Temper' & fry well. Take care not to burn 
  5. Add the tempering to the mashed dal & mix well
Serve with rotis or steamed rice

Cheers,
Chitz

Monday, 12 August 2013

Vazhakka Payar Upperi | Kaya Achinga Mezhukkupuratti | Long Beans & Raw Plantain Stir Fry


 I am always in love with this veggie Achinga Payaru. It's called by different names in different parts of the world like Thattai Payar or Long beans or String beans. Make a simple stir fry out of it & it would just taste awesome with steamed rice & a kootan/gravy. Or have it as a side for the night kanji/rice porridge, that would also taste divine ! I learned this combination stir fry from my Mil. It's very easy to make & healthy & tasty too.. So let's see how it's done !


Recipe Source: Mil

Serves: 2~3 persons

I Took: 25 minutes



I Used:


Long Beans/Achinga Payar
- 1 cup - cut into long pieces
Raw Plantain/Vazhakka - 1 cup - diced
Green Chilly - 2 no
Curry leaves - A sprig
Mustard - ½ tsp
Oil - 2 tsp
Salt - As Needed

The Way:

  1. Heat oil in a pan. Splutter the mustard. Add slited green chilly & saute
  2. Add the diced raw plantain & saute for a minute or two
  3. Add the cut long beans & curry leaves & salt, mix well. Cook covered over medium fire till the vegetables are done. Give an occasional stir to make sure they do not get burned
Pair up with steamed rice & a gravy of your choice or rice porridge.

Cheers,
Chitz

Event Announcement of International Food Challenge { IFC } - A joint effort of Shobana and Saraswathi

International Food Challenge is evolved out of similar interests, passion in exploring all the cuisine from all over the world. As a result,  Saras of www.sarasyummybites.com and Shobana of www.kitchensecretsandsnippets.com  have teamed up to welcome  foodies , our talented food bloggers  to join in this mission to learn , explore the world cuisine  along with the heritage every country possess  and get to know some ideas what every country has to offer with respect to food . I am proud & elated to be a part of this new venture & explore cuisines & recipes that I would normally only try out at a restaurant. So do you want to join me now? See below for more updates !



How it works:

The host and the founders  are the one’s  who will go through the cuisine of the given month and they will narrow down the results to 3 top most recipes.  In  the beginning of every month, say on 1st, the host of the given month will let out all the three recipes  in detail along with the link and the members have to select the one they like and should submit the challenge on the said date, which is 30/31st of every month.

The best presented dish gets the privilege of being the cover picture of our Facebook page for the whole month along with their copyrights. How cool is that !!

Do u have the urge to learn the world cuisine as simple as that, u want to try some new dish one at a time,  then, what’s stopping you foodies, come join us  let’s form a  group and let’s get started.. Yay !!!

Join our FB group HERE to get in touch with the event as well as for the latest updates.

Cheers,
Chitz

Saturday, 10 August 2013

Chicken Masaledar | Spicy Chicken Masala Recipe

Chicken cooked over slow fire in onion paste & Indian masala



 Looking for a simple & easy chicken recipe? Here is the one for you. No coconut, no tomato, no elaborate methods, just a curd marinated chicken slow cooked in pureed onion & the common India masalas. I made this to pair up with my Coconut Milk Rice. It tasted awesome, spicy enough for the rich rice & blended perfectly with it. This recipe is from my mom's old cookbook, the one which I talk about quite often ! Let's say that was her blog during her younger days. I enjoy cooking dishes from it coz they always turn out perfectly well for me & also it makes me nostalgic. Nostalgia part is because I used to pen down the recipes in the diary for her. See, I had a very good handwriting when I was young, so she let me write it down for her. There are almost 200 odd recipes in it & this time when I went on for vacation I xerox-ed the entire diary & took it with me ! So look out for more recipes from that diary here at my space. Let's now see how to make this tasty & spicy masala chicken..





Recipe Source: Ma's Ole Cookbook

I Took: 30 minutes + 1 hour for marination

Serves: 2-3 persons



I Used:



Chicken - 250 gm
Onion - 1 no - big sized - sliced
Green Chilly - 2 no 
Ginger-Garlic Paste - 1 tbsp
Curd - ¼ cup
Lemon Juice - 1 tbsp
Red Chilly Powder - 1 ½ tsp
Coriander Powder - 2 tsp
Turmeric Powder - 1 tsp
Garam Masala - 1 tsp
Pepper Powder - ½ tsp
Oil - 2 tbsp
Salt - As Needed

The Way:

  1. Clean & cut the chicken into pieces. Marinate the pieces with curd, lemon juice, ½ tsp turmeric powder & salt for 1 hour
  2. Heat 1 tbsp oil in a pan. Add the sliced onions & fry till it becomes golden brown. Remove from fire. Cool & grind it to a fine paste
  3. Heat 1 tbsp oil in a pan or wok. Add the ginger-garlic paste & crushed green chillies & fry for a while. Take care not to burn
  4. Add the ground onion paste & fry for 1 minute. Now add the red chilly powder, coriander powder, turmeric powder, garam masala & pepper powder & fry well
  5. When masala leaves the side of the pan, add the marinated chicken pieces & cook on slow fire till the chicken is tender 
Serve hot with chapathi/tandoori roti/jeera rice/coconut milk rice

Cheers,
Chitz

Friday, 9 August 2013

Coconut Milk Rice | Thengai Paal Sadam | Thengapal Sadam | Coconut Pulav

Coconut Pilaf using Coconut Milk



This is yet another winner recipe from my mom & which always makes me drool just thinking about the dish. It has been a favorite of my friends too, especially for many of whom who had not come across this variety rice before ! Rich in it's own way without much ghee or nuts & raisins & flavored with the Indian whole spices this one is a perfect one pot meal for me. Pair it up with a spicy chicken gravy, ahh bliss !! I have never tried a veg side dish for this one, but I feel dal tadka or any other dal recipe for that matter would be apt. So without much chattering, let's move on to the recipe :)



Recipe Source: Ma

I Took: 30 minutes

Serves: 2-3 persons


I Used:

Basmati Rice  - 1 cup
Thick Coconut Milk - 1 cup
Water - 1 cup
Onion - 1 no - big sized - sliced
Green Chilly - 3 no - slited
Garlic - 7-8 cloves
Cinnamon - An inch piece
Clove - 2 no
Cardamom - 2 no
Bay Leaf - 2-3 no
Oil - 1 tbsp
Ghee - 1 tbsp
Salt - As Needed

The Way:

  1. Rinse the basmati rice & soak in water for 10-15 minutes
  2. Extract the coconut milk from coconut if using fresh one. For this recipe I used ½ a medium sized coconut to extract the milk
  3. In a pan, add 1 tbsp oil & add the soaked rice (without the water) & fry very gently for about 2-3 minutes. Keep this aside
  4. Heat another pan or pressure cooker. Add 1 tbsp oil & 1 tbsp ghee. Add the whole spices - cinnamon, cardamom, cloves & bay leaf. When it starts to crackle add the green chillies & garlic
  5. Saute till the garlic gives out the flavor. Now add the onions & salt & saute till it becomes translucent. Keep the flame low & take care not to burn or change the color of the onion else it will be reflected in the rice
  6. Now add the rice. Give a gentle mix & add the coconut milk & water. Cover the vessel & cook till the rice is done. Or pressure cook it till done. Mine was done in 1 whistle
Serve with a dal or non-veg gravy of your choice :)

Notes:

  • I used India Gate Basmati Rice for this recipe
  • The rice:liquid ratio is 1:2. Hence used 1 cup coconut milk & 1 cup water. Alternately you can use 1 cup thick coconut milk & 1 cup thin coconut milk or 2 cups of thick coconut milk depending on how rich you want the rice to be
  • You can add 2-3 leaves of mint/pudina for an extra zing & aroma. But I have not added here
  • Garlic is added for easy digestion as the coconut milk & ghee here makes the rice a heavy dish. You may reduce the quantity of garlic if needed. The quantity mentioned in the recipe gives out a subtle flavor & aroma & does not make it too strong

Cheers,
Chitz

Thursday, 1 August 2013

Pazhutha Manga Pachadi | Pazha Manga Pachadi | Mampazha Pachadi

Ripe Mango served with coconut-mustard-curd sauce & jaggery in Kerala Style



I would have never made this dish if not for my negligence ! I bought a raw mango - all for making some pickle & it was stashed away at the bottom of the rack of my refrigerator. Lazy me, I forgot all about it. One day, it peeped up & asked ' Aren't u gonna make use of me? I won't sit like this, neat & clean for long. Remember, I am a costly commodity at this part of the world' Did reality strike me hard?? Ohh yea, it did. So now me like a good girl, took it out & made the first slice. It was not all green & firm, but a bit soft & squashy on one end. Now Deeps saw me staring at it & made the quick decision 'Don't make pickle out of this. It won't taste good'. 'Is it spoiled?' came my quick question back. 'I don't think so. It has turned ripe inside. Just the outside color is still green', he said. 

I was at a loss. I was all happy that I would make some pickle, now it was like 'No soup for you, gal' ! I thought ok, I would make some Pazhutha Manga Kootan. I did some googling & was all set. But still at the bottom of my heart, I was still pondering, 'Is there some way to make a pickle out of this'. Then after a while when I was talking to Amma (Deeps' mom) I asked her about it. She said,'You can make pachadi out of it. It will taste great & Deeps also loves it'. Ok, that sounded like fun. A new dish for me as well as I have not had Mampazha Pachadi before. So I was thrilled to try it out. Quickly I jotted down the recipe in my notepad and lo, here it is. And as expected, Deeps loved it. He did not touch the main dish that day & had his entire share of rice with the pachadi. I too loved it with it's mix of tangy & sweet taste. And you know what, I loved it better the next day ;) So you now know what to do when you fall prey to this sort of negligence. So let's take a look at how I made it :)



Recipe Source: Mil

I Took: 30 minutes

Makes: 2 cups


I Used:

Pazhutha Manga/Ripe Mango - 1 no - big sixed - around 400 gms
Grated Coconut - ¼ cup
Grated Jaggery - 2 tbsp
Curd - 5 tbsp
Green Chilly - 2 no
Red Chilly powder - 1 ½ tsp 
Turmeric powder - ½ tsp
Mustard - 2 tsp
Red Chilly - 2 no
Curry leaves - 2 sprigs
Oil  - 1 tbsp
Salt - As Needed


The Way:


  1. De-skin the mango and cut it into small sized cubes. If using small sized mango, you can de-skin & use the whole mango (with the seed)
  2. Grind together grated coconut, mustard & green chilly. When they are ground well add curd & give another pulse or two so that the curd is mixed well
  3. In a saucepan mix together the ripe mango, red chilly powder, turmeric powder & salt along with ½ cup water & cook them over medium flame
  4. When the mango is cooked well, add the ground coconut mixture & grated jaggery & stir well. Make sure the flame is very low & it does not boil. This may take about a minute or so. Once mixed well, remove from flame 
  5. Heat oil in another pan. Splutter the mustard seeds. Add red chilly & curry leaves & saute. Take care that they are not burnt. Add this tempering to the pachadi (mango mixture) & give a stir & serve
Cheers,
Chitz