Chicken Curry with Coconut Milk

There is an abundance of coconut in the coastal regions of India where coconut is an essential ingredient for many preparations.  This recipe uses coconut milk to deliver a delicious tasting curry.

Chicken Curry with Coconut Milk

Ingredients

  • 1kg Chicken (Cleaned and cut into medium size pieces)
  • 3 Medium Onions (Finely chopped.)
  • 1/2 teaspoon Jeera (Cumin) Seeds (For tempering)
  • 1/2 tablespoon Fresh Ginger (Grated)
  • 1 Pod Garlic (Grated)
  • 3-4 tablespoons Oil
  • 1 teaspoon Chilli Powder
  • 1/4 teaspoon Turmeric Powder
  • 1 Salt to taste
  • 300ml Thick Coconut Milk
  • 2 Medium Cloves
  • 1 tablespoon Coriander Seeds
  • 1 Medium Elaichi (Cardomom)
  • 2 sticks Cinnamon
  • 1 tablespoon Jeera (Cumin) Seeds
  • 1 teaspoon Saunf (Fennel) Seeds
  • 1 handful Coriander Leaves (finely chopped.)

Directions

Step 1 Dry roast the Cloves, Coriander Seeds, Cardamom, Cinnamon sticks, Cumin Seeds and Fennel Seeds. Let it cool and then grind it to a fine powder and keep aside.
Step 2
Heat Oil in a vessel. Add the Jeera (for tempering) and fry it till brown. Add the grated ginger and garlic and fry till the raw smell goes off. Add the chopped onions and fry evenly till golden brown. Add turmeric powder, chilli powder and the ground spices. Stir it well. Add the chicken pieces and mix thoroughly so that the spices are well coated. Cover and cook till the chicken is done.
Step 3
Add salt to taste. Mix well. Pour the coconut milk. Mix well.

When the curry begins to bubble, cover and simmer for 2 to 3 minutes.

Check salt and adjust if needed. Garnish with coriander leaves.
Step 4 Serve with steamed rice, appam or parathas.




Garam Masala

Garam masala is a spice mix the is commonly used in many Indian preparations.  Here is how to make it.

Garam Masala

Ingredients

  • 100g Coriander Seeds
  • 25g Jeera (Cumin) Seeds
  • 25g Dalchini (Cinnamon) sticks
  • 25g Masala Elaichi (Black Cardamom)
  • 15g Lavang (Cloves)
  • 15g Black Peppercorn
  • 10g Shahjeera (Caraway) Seeds
  • 25g Fennel Seeds
  • 1 piece Star Anise (One petal of a star anise)

Directions

Step 1
Dry roast all the ingredients and let it cool.

Grind the ingredients to a fine powder.




Sambhar Powder

It is easy to make sambhar if you make and store the sambhar powder. This sambhar powder has its other uses.  Many vegetables and Prawn sukha ( a Prawn dish with dry spices) can be cooked using this sambhar powder.

Sambhar Powder

Ingredients

  • 250g Dry Red Chillies (Bedgi chillies)
  • 250g Coriander Seeds
  • 100g Jeera (Cumin) Seeds
  • 100g Methi (Fenugreek) Seeds
  • 1 bunch Curry Leaves (8 to 10 stalks)
  • 1/2 teaspoon Asafoetida Powder (Hing)

Directions

Step 1
Remove the stalks of the chillies.
Dry roast all the ingredients (except Asafoetida) separately.
Step 2
Let it cool to room temperature. Grind to a fine powder in a blender.

Mangalore Spinach and Shrimp Curry

A regular preparation from Mangalore Spinach is a curry with Kudu (Horse gram). In another variation, dried shrimps are used in place of horse gram.  There were some tiny shrimps in the fridge and I thought why not use them instead.  The result was fabulous!

Mangalore Spinach and Shrimp Curry

Serves 6-8
Prep time 15 minutes
Cook time 45 minutes
Total time 1 hour
Allergy Shellfish
Meal type Lunch
India Indian
The Mangalore Spinach can be also made by replacing Shrimps with either dried shrimps or kudu ( horse gram)

Ingredients

  • 1/2 cup Tiny Shrimps (Cleaned & shelled)
  • 1/2 Medium Coconut (Grated)
  • 8-10 Medium Dry Chillies (40% Madras & 60% Byadgi Chillies)
  • 1 teaspoon Corriander Seeds
  • 1/4 teaspoon Jeera Seeds
  • 1+1/4 teaspoon Mustard Seeds
  • 1 pinch Methi Seeds (4-5 seeds)
  • 6 Medium Garlic pods
  • 1/4 teaspoon Turmeric
  • 1/2 Medium Onion (chopped)
  • 1 teaspoon Tamrind pulp
  • 2 tablespoons Refined Oil
  • 1 sprig Curry Leaves
  • Salt to taste
  • 1 bunch Mangalore Spinach
  • 1 Large Tomato (Chopped)

Directions

Preparation
Step 1
Separate the leaves from the stem of the spinach. Chop the leaves. Cut the stem into 2-inch length pieces.
Masala
Step 2
Grind the coconut, red chillies, coriander seeds, 1/4 teaspoon Jeera, 1/4 teaspoon mustard, Methi seeds, 2 flakes of garlic, turmeric, onion and tamarind to a fine paste. Keep aside.
Cooking
Step 3 Cook the stem of the spinach with a little water. Add the chopped spinach leaves and chopped tomatoes. Add salt to taste.
Step 4
After the vegetables are cooked, add the ground masala and boil for 10 to 15 minutes. Add the shrimps and cook for a minute.
Seasoning
Step 5
For the seasoning take a separate pan, heat oil and add Mustard. When it begins to splutter add the curry leaves and garlic. Pour this over the curry.
Step 6
Serve with steamed rice or parathas.




 

Mangalore Buns

The overripe bananas in the basket set me thinking… Why not have Mangalore Buns for breakfast.

Mangalore Buns

Serves 4
Meal type Breakfast, Snack
Misc Serve Cold, Serve Hot
India Indian

Ingredients

  • 3 Medium Overripe Bananas (used small yellow ( Elaichi ) bananas)
  • 3 tablespoons Sugar
  • 1/4 cup Sour Curd
  • 1/4 teaspoon Crushed Jeera
  • 1 pinch Baking Soda
  • 1 cup All purpose Flour (You may require more depending upon the bananas)
  • Oil for deep frying
  • 1 pinch Salt

Optional

  • 1 tablespoon Gram Flour

Directions

Step 1 Peel and cut Bananas into medium pieces and grind it along with the sugar.
Step 2 Mix baking soda and curd in a bowl and beat well.
Step 3 Mix together the banana mixture, crushed jeera, gram flour and all purpose flour. Gradually add the curd mixture and knead it to a soft dough.
Step 4
Keep it aside for 4-5 hours or preferably overnight to ferment.
Once fermented the dough is ready. Make small balls and roll out into thick puris.

Step 5
Heat oil in a frying pan and deep fry the buns until golden brown on both sides.




Rajasthani Laal Maas

It is Sunday and the inevitable question – what’s for lunch? There was mutton in the freezer and that brought memories of Rajasthani Laal Mass we had while holidaying in Rajasthan. A search brought up this recipe. As usual, I tweaked it a bit..

Rajasthani Laal Maas

Serves 6 to 8
Prep time 20 minutes
Cook time 45 minutes
Total time 1 hours, 5 minutes
Meal type Lunch, Main Dish
Misc Serve Hot
India Indian
Website Inspiration - YummyTummy

Ingredients

  • 700g Mutton
  • 2 Small Potatos
  • 1.5 cups Curd/Yogurt
  • 3 heaped tablespoons Kashmiri Chilli Powder
  • 1 heaped tablespoon Corriander Powder
  • 0.5 teaspoon Turmeric Powder
  • 1 teaspoon Cumin Powder
  • 800g Onions (Sliced thinly)
  • 2 x 3 Cm Cinnamon stick
  • 1 Medium Black Cardamom
  • 2 tablespoons Ginger Garlic paste
  • 5 tablespoons Ghee
  • Salt to taste
  • 0.5 tablespoon Cloves
  • 0.5 teaspoon Pepper corns

Directions

Step 1 Take curd, ginger garlic paste, chilli powder, turmeric powder in a bowl, mix well and set aside.
Step 2
Heat ghee in a pressure cooker, add in cinnamon and black cardamom. Add onions, salt and cook until golden brown.
Step 3 Add in mutton and mix well until it is seared.
Step 4
Add in curd mix and stir well till the colour darkens. Add some water.
Step 5
Add some water and mix well. Cover and pressure cook for 3 whistles. Then simmer the flame and cook for 15 mins. Turn off the heat and let it stand till the pressure is released.




Thandai Phirni

It is Holi and no Holi is complete without Thandai. How about Thandai as a dessert !

Thandai Phirni

Serves 6
Allergy Milk
Meal type Dessert
Misc Serve Cold
India Indian
Website Cooking Curries

Ingredients

  • 0.5 cup Brown Basmati Rice
  • 3 cups Whole milk
  • 1 cup Granulated Sugar
  • 12 Nos Whole Almonds
  • 7-8 Medium Cashew Nuts
  • 5-6 medium slices Pistachios
  • 5-6 Medium Cardomom Pods
  • 1 teaspoon Fennel seeds
  • 1 teaspoon Black Pepper (Crushed)
  • 1 teaspoon Saffron

Note

You can also use edible silver flakes and dried rose petals as garnishing.

Directions

Step 1 Wash the brown basmati rice and soak it in water for 20 minutes. Soak the almonds in water for 20 minutes.
Step 2 Bring the milk to boil, reduce the heat and keep it simmering. Drain the soaked rice and grind it very coarsely in a food processor. Add it to the milk and let it cook.
Step 3 Remove the skin from the almonds by gently sliding it off. Remove seeds from the cardamom pods. Add the almonds, cardamom seeds and the rest of the ingredients except saffron, to a food processor and grind to a coarse mix.
Step 4 Add this to the simmering milk and rice mix. Add the saffron too. Mix well.
Step 5 Remove from heat and chill in the refrigerator. Pour into serving bowls and top with grated pistachios. before serving.




The Hare and the Tortoise

In the story “The  Rabbit and the Tortoise”, slow and steady won the race. This was true  in  18th, 19th  century etc. In the dynamic times like the present, the post  (goal)  keeps on moving as fast as you run, even the tortoise has also gained speed. The more we try to reach, the far the goal is and both tortoise and the rabbit wear out in the middle and keep on hoping to reach the post some day. Isn’t this a simile for today’s mad rush towards the moolah?  Isn’t  it even the case for both developed (Rabbit)  as well as the developing nations (tortoise)? Correct me if I am wrong.