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Chicken

Greens marinated Chicken-Curry with a Goan twist to it…


“Its been a while..” hmmmm… while I think what to write next.. & I kept staring at “Its been a while”… it reminded me of the number by the band – Staind..! nothing to do with the mood of the song.. it’s just the name of the song!

Sadly…I have no pictures for this post.. but let me tell you.. Take my word for it.. give this recipe a shot over this weekend.. & I’m sure it will make your tummy feel good…real good..!! 😀 Now moving on to why there are no pics for this post… its a no brainer.. it is simple.. “It is HOT!!!” rather boiling here in Bangalore.. n when I’m done with cooking, all I want to do is head for a quick shower..! The evening showers of rain do make the days hotter..! I will get down to clicking pictures as soon as I get a chance to cook this again..!

After my fortnight long vacation in Mumbai.. the Bombay sandwiches, vada pav, sheekh kebab’s, the chicken rolls, the fish curry’s Pav bhaji etc. all that food hangs on back to me on my body like memories from the trip!..A bad simile huh??? Yup I’m the fattest ever..! Now that i’m back… my lunch is usually a large bowl of salads with some skinny dressing. A bowl of sprouts for a snack… a cup of green tea & cereals for breakfast… no more paratha’s or dosa’s for me till I shed some weight!.. Only boiled meat/fish… Dieting alone doesn’t help.. does it??? So, I have started exercising as well.. Hope to get back into shape soon.. Poor K also eats almost what I eat.. 😦 I knew K was craving for some good chicken curry, he was not going to tell me that since he was helping me keep up with my diet.. I thought I’d make him something that has greens..since he makes quite a fuss to eat spinach most times, I schemingly disguised & marinated the meat with a paste made of greens. When you see the curry you wouldn’t know it has greens.. A good way to make your family eat some greens I must say :D. 

My head was going to burst thinking of a name to call this curry, this is something that just made its way into my mind.. The ingredients just blended so well that I knew I had to post it with the stupidest name that I come up with.. Since I have used vinegar in this curry and vinegar is abundant in the Goan cuisine.. I decided to call this the “Greens marinated Chicken curry with a Goan twist”… 😀

Ingredients: (Serves 3-4)            Preparation Time: 30 mins (Marination time not included)
Chicken – 500 gms, curry cut, skinless, washed & drained; You can use 400 gms of boneless chicken cut into chunks/strips.

For the Chicken Marinade:
Palak/Spinach – a small bunch, washed & drained
Garlic – 5-6 plump cloves, peeled & roughly chopped
Coriander leaves – 5-6 sprigs, washed & drained
Mint leaves – 10 – 12 medium-sized leaves
Cashews – 4-5 whole, soaked in about 50ml water
Freshly crushed black peppercorns – 1/4 tsp
Vinegar – 1 tsp
Salt to taste

For the curry:
Mace – 1/4 of a whole flower
Cloves – 4 whole
Cinnamon – 1/2 inch piece
Bay leaf – 1 small leaf roughly torn
Green Cardamom – 4 small, roughly crushed
Onion – 2 medium-sized, finely chopped
Tomatoes – 2, medium-sized, finely chopped
Ginger – 1 inch piece, finely minced
Sugar – 1/2 tsp
Turmeric powder – a pinch
Coriander powder – 1.5 tsp
Cumin powder – 3/4 tsp
Red Chilli powder – 1/2 – 3/4 tsp
Freshly crushed black peppercorns – 1/4 tsp
Vinegar – 1 – 1.5 tsp
Cooking oil – 1 tbsp
Ghee/Clarified butter – 1.tbsp
Salt to taste

Method:
Make a fine paste using all the ingredients mentioned for the marinade. Liberally coat the washed chicken pieces with the freshly made marinade of greens. Let the chicken marinate for at least 40 mins covered in the refrigerator.

When the chicken has marinated, chop & prep all the rest of the ingredients. Heat oil & clarified butter together in a kadai/deep bottom fry pan. When hot add the dry spices – mace, cloves, cinnamon, bay leaf, green cardamom. Maintain heat at medium. Let the spices let out their flavour into the oil for a minute or two. Add the chopped onions & throw in a pinch of salt to help fry the onions quicker. Fry till the onions turns translucent. Add the ginger in & fry for a couple of minutes. Now add all the spice powders – turmeric, coriander , cumin, red chilli powder. Mix well & let them fry for a couple of minutes. Next add the chopped tomatoes & toss them around till they begin to loosen up. By now the raw flavours of the spice powders should begin to fade away. Add the vinegar, mix. Add the sugar, I love to add some sugar in some curry’s because it just takes the flavours to another level.Throw in the marinated chicken pieces along with any left over marinade. Mix well. Add a cup of water, salt to taste, mix well. When the water begins to bubble add the crushed black peppercorns, mix well & simmer. Let the chicken cook & absorb all the flavours.

Note: You don’t need to add water if you want to make this a dry dish.

Check on the dish once in every 5 minutes. Add more water if required. Once the chicken is tender, turn off the heat.

Garnishing: (Optional)
Garnish with chopped coriander if you wish to.

Serving Suggestions:
Serve hot with bread, steamed rice, chapati’s, roti’s idli’s; basically anything that you can gobble a good chicken curry with. 😀

I did indulge in a bit of the curry with a slice of bread..! Couldn’t stop my nose from sending signals to my brain about wanting the curry. My brain just gave up when the signals kept bombarding it! hehehhe… ! An extra 10 minutes of exercise hmmmph.. !   

If you like this recipe, then you may also like – Karuveppilai/kadipatta/curry leaves chicken……Winters setting in… Cloudy Chicken soup with Thai flavours., Chicken Stew – Kerala Style , Chicken Puli Munchi/Chicken in Tangy Hot curry- Mangalorean style etc.


Chicken Thoran.. from the yummy state of Kerala.. ;)

Chicken Thoran...

Chicken has been playing on my mind since a few days. K’s cousin also has been craving for some home cooked chicken. Unfortunately when K went to pick some chicken at the butchers, he gave him a very old chicken whose meat was very thready. I was so disappointed that I did not cook that meat. Both K & I do not like eating thready chicken, it turns too chewy when cooked. So had to drop chicken cooking plans for yesterday. Later in the night went over to a supermarket & picked up chicken from their meat section. 

Kerala is a yummy state & beautifully charming. I always have loads to say when it comes to Kerala. Food habits change from the north to the south & a particular recipe is prepared in slightly different ways when compared between the North & South parts of this state.

When I had visited my aunt in Calicut last year, she had prepared this for lunch on one of the days. I love the Mangalorean chicken sukka, this dish is tad similar to that & has a surprise in every bite because of the different spices added to the seasoning & the ground masala.

Chicken Thoran..

You will lick your fingers clean if you are a coconut lover. Remember to eat the curry leaves with your chicken. They are yummy & they are good for you. 

I have had this dish before in small Mallu restaurants (People from Kerala are referred to as Mallu, I mean no offence any of you Mallayali’s) & Mallu messes (Mess is a small eatery which opens up only for lunch & dinner, usually serves a complete meal which consists of a dry vegetable, on chapati, rice, dal, sambhar & rasam along with some pickle & papad. You can order additional non-veg dishes & omelette’s as sides) in & around my workplace.

Note: Traditionally, most cooking in Kerala is done using coconut oil. But if you think the amount of coconut can stop with the grated coconut , go ahead & use any cooking oil of your choice for preparing this dish. Also, traditionally boneless pieces of chicken are used in this recipe. But since we prefer chicken with bones, I prepared it with bones.

Chicken Thoran..

I bought an organic brand of turmeric powder, hence my dish ended up looking a little extra yellowish than brownish.

Ingredients: (Serves 3-4)       Preparation Time: 30 mins (Time for marination not included)
Chicken – 750 gms, skinless & cut into small pieces, I used pieces with bones, you can use diced chicken breast as well.
Mustard seeds – 1/2 tsp
Fennel seeds – 1/2 tsp, use the small fennel seeds rather than the bigger ones if you do not want to bite into them, these closely resemble Cumin seeds
Curry Leaves – 3 sprigs + additional for garnishing if required
Red chilli’s – 4, whole, do not break them
Whole pepper corns – 1/2 tsp – freshly ground
Garam Masala powder – 1/2 tsp
Coconut oil – 2 tbsp, else use any cooking oil of your choice
Salt to taste

For the Chicken marination:
Green chilli’s – 5,
Ginger – 1 inch piece, roughly chopped
Garlic – 8-10 cloves

Shallots/Sambhar onions..

For the freshly ground masala:
Shallots/ Sambhar onions – 5-6, peeled
Freshly grated Coconut – 1/2 cup
Red chilli powder – 1/2 tsp or more based on your tolerance
Turmeric – a pinch
Cumin seeds – 1/2 tsp

Method:
Wash & drain the chicken pieces. Marinate it with the paste made of the ingredients mentioned for the chicken marination along with some salt. Use some water to help you grind the ingredients to a coarse paste. Let the chicken marinate for at least 30 minutes. More is good.

Marinate the chicken...

Put together all the ingredients required for the freshly ground masala into a blender & blend them to a coarse paste. Use very little water to help you grind. You need to feel the grainy texture of the coconut in each bite..

Coarse grind the ingredients...

In a deep bottom pan, heat the coconut oil. Set heat to medium. Add mustard seeds & let them splutter. Add curry leaves. Next throw in the fennel seeds. Let them sizzle. Now add the whole red chilli’s & fry them for a minute. Add the marinated chicken along with any juices left in the marination bowl. Mix well. Toss the mixture around for a minute or two. Add the freshly ground black pepper.

Add the marinated chicken...

Now add the freshly ground masala & mix well. Season with salt. Also we want the raw flavours of the ingredients added to make the fresh coconut masala fade away. Simmer & let the chicken cook.

Note – If you want to make this as a curry, add some water when you add the coconut paste to the chicken.

The chicken will ooze out some water content present in it. When the water evaporates, add the garam masala powder. Mix well. Adjust seasoning. Check if the chicken is done. When the oil begins to separate out & the dish dries up, turns slightly brownish, its done. I wanted some moisture in the dish hence did not fry the chicken till it turned brownish.

Garnishing:
Garnish with some additional curry leaves.

Serving Suggestions:
Serve as a starter or as a side along with some boiled rice & curry or along with chapatis’.

Chicken Thoran...

If you like this recipe, then you may also like – Chicken Stew – Kerala StyleMeen Molee/Boneless fish pieces in a fragrant Kerala style coconut curryPrawn Pepper Fry – Kerala styleMutton Chilli Masala……..Alle Piyava Ghashi/Konkani style Fish curry.., etc.

 


Karuveppilai/kadipatta/curry leaves chicken……

Karuveppilai/kadipatta/curry leaves chicken……

I’m visiting Mangalore after about 2 years. Feels awesome being home. All the lazing around, the silence (hate the traffic noise all over Bangalore, you rarely find a place where it is quiet unless you have noise eliminating windows fitted), all yummy food you get at home & small quaint places around. My little brother is an encyclopaedia & he has a list of the best dish on the menu for almost every good eatery/restaurants around. Since I left to Manipal to attend University I never had the opportunity to explore all the places where my brother frequented.

Mum prepares such amazing food which I miss so much that I hardly go out to eat when in Mangalore. I stuffed myself so much with breakfast & lunch that I could not eat anything as an evening snack  & I skipped dinner as well. This is what I end up doing when I’m back home- hog, hog & hog even more.

Karuveppilai/kadipatta/curry leaves chicken……

This recipe is from my mums recipe trove. This dish is infused with lovely flavours from Tamil Nadu. You could adjust this recipe based on your taste to have loads of runny curry or a thick curry or make it dry as a starter. Even though this recipe uses very few ingredients it tastes amazing with rice/chapati’s or even as a starter.

Karuveppilai/kadipatta/curry leaves chicken……

Ingredients: (Serves 2-3)     Preparation Time: 20 mins
Chicken – 500 gms curry cut pieces
Ginger – 1 inch piece
Garlic – 3-4 cloves
Yogurt – 1 tbsp
Red onion – 1 medium-sized, diced
Red chilli powder – 1/2-1 tsp
Salt to taste

Some of the ingredients..

For the freshly ground paste:
Grated Coconut – 1 cup
Green chilli’s – 8 slit
Curry leaves – 10 sprigs + a few for garnishing
Cooking oil – 2 tbsp
Cumin seeds – 1 tsp

Method:
Prepare a fresh paste out of the ginger & garlic. Wash & drain the chicken. Marinate the chicken with the yogurt, the freshly prepared ginger garlic paste & some salt. Let the chicken marinate for about at least 30 minutes.

While the chicken gets marinated, we can prepping up for the paste. Heat a tbsp of oil in a small fry pan. Once it heats up, reduce the heat to low, add the cumin seeds & let it sizzle & then add the green chilli’s. Now add the curry leaves & the coconut. Fry till the grated coconut begins to turn light brown.

Fry the ingredients for the paste..

Turn the heat off & let it cool before you grind this to a smooth paste.

Freshly grated coconut & curry leaves paste..

Add the 1 tbsp of oil to a pot & heat it. Once the oil is hot, reduce the heat to medium & throw in the onions along with some salt. Once the onions turn translucent add the marinated chicken & toss the chicken till the meat turns white.

Fry the chicken till the meat turns white..

Now add the freshly ground curry leaves & coconut paste. Mix it well.

Add the freshly ground paste..

Note: Remember that the chicken also lets out some water as it cooks..

Season with salt & add red chilli powder. Simmer & cook till the raw flavours fade away, adjust the thickness of the curry as per your requirement. Once the oil separates from the curry, check if the chicken is cooked & turn the heat off once it is.

Garnishing:
Garnish with some curry leaves.

Serving Suggestions:
Now serve hot with your choice of accompaniment like rice/chapati’s or as a starter.

Karuveppilai/kadipatta/curry leaves chicken……

If you like this recipe, then you may also like –


Winters setting in… Cloudy Chicken soup with Thai flavours..

Cloudy Chicken soup with Thai flavours..

The weather here in Glasgow has begun to be a mix of dry cloudy days, sun shining in glimpses, followed by some drizzle for a while & then it gets cold at nightfall.. with the cold wind blowing on & off  you sure want to warm yourself up.. !! Sometimes there are still nights too.. with the eerie silence! Guess what??? I stay very close to the “Necropolis”. Scary aye? What do such days/nights call for?? For those who thought of a bowl of steaming soup which leaves you with a nice warm feeling, you thought right..!!! Why the hell do I ask such questions?? The title of this post & the pictures are a giveaway to the answer anyways..!

Cloudy Chicken soup with Thai flavours..

A friend had mentioned to me that I had not posted recipe’s of soup with chicken.. I pondered for a minute & then it dawned on me that wow that’s true.. how could I have missed posting some.. because I do make soups with chicken. My latest conquest when I went to the grocers this time was a bottle of Sriracha sauce..

Conquest because K calls me “Crime Master Gogo”. If any of you have watched the hilarious Bollywood movie called “Andaaz Apna Apna” you would get the context. For those who have not… Gogo is a character from the movie who is the villain & he has a statement which he uses often in the movie.. “Aaya hoon toh kuch leke jaaonga”.. which translates to ” I’ll make sure I steal/snatch something since I’m here !!!” According to K, I’m always scanning to buy stuff…& I have traits of Gogo.. Since, I just cannot leave a store without buying something, ..! Whenever I tell him I was loitering about in the city centre, his immediate question would be.. “So, what did you buy?” & sadly there have been only a couple of instances when I replied back with a nothing..!

Sriracha is a hot chilli sauce of Thai origin.. Try a bit of this sauce you would not realise it is hot.. only when it trickles down your throat will you get to know that it is actually hot… it also has a hints of sweetness to it.. & some garlic too.. so to summarise it’s a sauce which leaves you with an awesome after taste. If you’re a fan of such sauces then, You will also love this sauce as a dip with some spring rolls for sure… Soon, you would see me posting some more recipes using this wonderful sauce.. 🙂

Cloudy Chicken soup with Thai flavours..

Ingredients: (Serves 4)           Preparation Time: 10 -15 mins
Minced chicken – 100 gms
Ginger – a small piece, finely chopped
Garlic – 2 cloves, finely chopped
Green Chilli’s – 2 medium-sized, finely chopped
Water – 1 litre
White Rice Vinegar – 1.5 tsp
Light soy sauce – 1 tsp
Hoisen Sauce – 1/2 tsp
Sriracha Chilli sauce – 1 tsp
Chicken Stock cubes – 2 cubes
Thai Basil – 1/4 tsp, dried
Egg – 1, beaten
Lemon Juice – 1 tbsp, freshly squeezed
Kafir Lime leaves – 2 small, roughly torn
Coriander leaves – 2-3 sprigs, finely chopped

Method:
Heat about a litre of water. When the water begins to bubble, throw in the stock cubes, lower heat. Mix till the cubes dissolve. Add the green chilli’s, ginger & garlic. In a minute add the vinegar & soy sauce along with the Sriracha sauce. Mix well.

You will begin to smell the heavenly spicy flavours.. 🙂 Add the minced chicken pieces. Mix. Now go ahead & add the Kaffir Lime leaves & the Thai Basil. Let the chicken cook & absorb all the flavours. You don’t need to add any additional salt. But do have a check & adjust if required.

When the chicken is cooked, turn off the heat, add the eaten egg & mix as you add to form strands. Next add the lemon juice, mix.

Note: For the Vegetarian option, substitute minced chicken with mushrooms or some bamboo shoots.. 🙂

Garnishing:
Garnish with chopped coriander leaves.

Cloudy Chicken soup with Thai flavours...

Serving Suggestions:
Serve hot on a cold winters day… 🙂 or when your under the weather.. this one will cheer you up for sure. I sure felt warm & loved after this soup.. 🙂 Chicken soup for the winter… 🙂

Cloudy Chicken soup with Thai flavours..

If you like this recipe, then you may also like – Gingery Sour Soup with Oriental flavours…,  Lemon, Mushroom Noodle SoupCreamy Lemon Coriander Soup… etc.

 


Russian Salad…

Russian Salad....

I feel guilty everyday for not being around & posting a new recipe for you… Sigh… something comes up every time I plan on posting something new..

I had mentioned in my previous post about the cooking contest I have on Keli Paan. This is the recipe from Suman Menezes who was the winner of the first contest. Check out the KPCC page for the rules & the next recipe for the 3rd recipe will be up soon… If any of you are interested & want to join in please leave a shout in the comments section – KPCC Journal..

I’m a very salady person, so when Suman sent out this recipe, I was very excited.. I loved all the ingredients… But this entire month was a month called Shravan according to the Hindu calender, cooking & eating Non-veg is a strict No…. No, for those  who are religious & are following this.. hence loads of people opted out & did not participate this time..

Sibani is the winner of this challenge, KPCC 2… We are all waiting for her recipe for KPCC 3… I will update the KPCC Journal page as soon as Sibani sends in her recipe..

I modified the Suman’s recipe a little to suit my taste..

Russian Salad....

For  Suman’s original recipe check the KPCC Journal.

Ingredients: (Serves 2)      Preparation Time: 15 mins
Chicken Breast – 200 gms
Red Apple – 1 large, finely chopped with the skin on
Tinned Pineapple – 3-4 slices, chopped in a similar way like the apple, if you plan to use fresh pineapple, use 1/4 of a large pineapple & kindly note that you may need to add sugar if the pineapple is sour..
Sugar – a pinch, if required
Juice from the Pineapple tin – 1-2 tsp
White vinegar/Extra virgin Olive oil – 1/2 – 1 tsp
Note: Use only one of them, either Vinegar or olive oil
Freshly ground black peppercorns – as per taste
Mayonaise – 1/2 – 1 cup
Parsley (optional) – 1/2 tsp of finely chopped leaves, I used curly leaves Parsley
Salt to taste

Method:
Cook the chicken in some boiling water till done & drain & keep aside to cool. Once cooled, shred the chicken into smaller bite-sized pieces & keep aside.

While the chicken is getting cooked, you can use the time to chop the pineapple & apple.

In a salad bowl, mix the cut fruits along with pepper, olive oil/vinegar & salt to taste. Sprinkle the juice from the pineapple tin & mix. Add the shredded chicken & spoon in the mayonnaise till all the ingredients are lined with the mayonnaise. (I did not use 1 cup entirely, I added as required..) Check if you need to add sugar.

Cover the bowl with a lid or some cling film & chill it in the fridge for at least 30 mins.

Garnishing:
Garnish with finely chopped parsley.

Russian Salad....

Serving Suggestions:
Serve chilled…

Russian Salad....

If you like this recipe, then you may also like – Homemade Olive Lemon Salad dressing…Broccoli & Bacon Salad..Fried Halloumi Pasta SaladEgg & Apple Salad etc.


Chicken Puli Munchi/Chicken in Tangy Hot curry- Mangalorean style

Chicken Puli Munchi/Chicken in Tangy Hot curry- Mangalorean style...

The last couple of days I have been missing home a lot, was feeling a wee bit low…. to pep me up, I prepared just that dish which I knew would help me feel better.. 🙂 & guess what.. it did soar my spirits up.. 🙂 Just a whiff of it simmering away made me feel just right..! Sometimes having loads of time at your disposal can be dangerous as well…! I’m glad I had unexpected company for lunch today. 🙂 Thanks Waqar for dropping by, you also did help in making me feel better. Oh yes, he loved the curry as well.

Chicken Puli Munchi/Chicken in Tangy Hot curry- Mangalorean style...

This dish is again very famous in & around Mangalore, my hometown. Very popular in most restaurants around. It lives up to its name; its very hot & tangy; will tingle your taste buds perfectly & clean your nose as well.. Naa.. I’m kidding about the nose cleaning part. Check the ingredient list & there is big chunk of tamarind used, this overrides the power of the red chilli’s leaving the dish perfectly balanced. Oh well, I watched “Star Trek” at the movies today hence I’m using the term.. “override”… Interesting movie, never thought I would enjoy this movie.

Back to the recipe, this curry can also be prepared using fish or prawns. Originally this curry is prepared to have a thick sauce, & only when planned to be eaten with rice is this made runny as a curry. My plan was to eat this with rice. You can decide how you want to prepare this. You may wonder from the colour of the curry that most Indian curry’s look the same, but believe me once you eat them they are quite different from one another.. Just like how the patty & the sauce used in the burger changes the taste.. 🙂

I would recommend this curry to all tangy food lovers.. !!! The curry is originally a deeper brownish red in colour….The colour  mainly depends on the red chilli’s & the tamarind added.. I used the right type of red chilli’s unfortunately the tamarind did not add the brownish  colour it should.

Ingredients: (Serves 4)             Preparation Time: 20 mins
Chicken – 500 gms, curry cut, on the bone, washed & drained
Red chilli powder (optional) – as required. Just in case the red chilli’s used are not as hot as you thought

For the Masala:
Tamarind – 1 lemon size ball, as shown in the picture
Dried red chilli’s – 10- 12; I used the ones called Byadge chilies, which are originally used for this dish. You can use Kashmiri chilli’s as well
Coriander seeds – 1 tsp
Cumin seeds – 1/2 tsp
Turmeric powder – a pinch
Garlic – 4 cloves
Cooking oil – 1/2 tbsp
Salt to taste

Some of the ingredients..

For the tempering:
Mustard seeds – 1 tsp
Curry leaves- 1-2 sprigs, roughly about 10-12 leaves
Garlic – 3 cloves, crushed using a pestle
Cooking oil – 1 tbsp

Method:
Soak the tamarind in about 100 ml warm water for about an hour.

Lemon-sized tamarind piece..

Extract the pulp, make sure you throw away the seeds. Retain the water left for use later on.

Set a frying pan to medium heat & add the oil. When the oil is hot, lower heat to low & fry the chilies, coriander seeds, cumin seeds, 4 cloves of garlic with a pinch of turmeric. Do not let burn the chilli’s or cumin seeds burn. Once all the ingredients begin to change colour turn off the heat.

Fry the ingredients mentioned...

Use little water and grind the roasted ingredients along with the tamarind to a smooth paste.

Freshly ground masala/paste..

Heat 1 tbsp oil in a pan; set heat to medium. Add the mustard seeds & let them splutter, next add crushed garlic & sauté it for a few seconds till you can aroma of frying garlic fills your kitchen. Now add the curry leaves, & toss them around for a few seconds. Next add the freshly ground chilli paste. Turn heat to low. Add water as needed. You can add the tamarind water kept aside if required.

Tip: Add water to the blender jar used to grind the masala, give it a good mix & use this water to achieve the desired consistency.

Note: I was planning to eat this with a bowl of hot steamed rice, hence added some extra water; this curry as mentioned earlier is semi-gravy, usually eaten with Neer dosa or chapathi’s; so add water as per the accompaniment you plan to eat it with.

Add salt to taste & bring it to a boil. Check if the curry is hot enough. As mentioned earlier this curry is hot as well as tangy; most of the spice is cut down by the tamarind; hence there maybe a need for you to add the optional red chilli powder I mentioned in the ingredient list.

Once the curry bubbles add the chicken pieces and simmer & close with a lid & let the chicken cook for 8 – 10 minutes. The raw flavours will fade away & the chicken should be cooked.

Garnishing:
Garnish with some additional curry leaves if required.

Serving Suggestions:
Serve hot with the accompaniment of your choice. I had the curry with a bowl of steamed rice. You can alternatively eat this curry with chapathi’s or neer dosa or appams.

Chicken Puli Munchi/Chicken in Tangy Hot curry- Mangalorean style

There you go… a dish which is as appealing to your tummy as it is to your eyes. I licked my fingers clean.. the cutlery was just for the pics.. 🙂

If you liked this recipe & want to check out some more Mangalorean specials, check out – Kori Ghassi/Mangalorean style chicken curry, Basic South-Indian Chicken curry – Chicken MasalaBatani Ambat/ Konkani Style Green Peas in Coconut, Tamarind gravy, Muga Ghashi/ Sprouted Mung bean in a tangy coconut curry- Konkani Style etc.


Turmeric/Haldi chicken fry…

Turmeric/Haldi chicken fry...

To start with, here are some interesting details about Turmeric. It has been in use India from thousands of years. It has significance in both Ayurveda & has a great deal of importance religiously. Because of its yellow/orangish colour it is associated with the Sun & Lord Vishnu in Hindu Mythology.

Turmeric is also used in many home remedies as an antiseptic agent or to stop bleeding; it is also mixed in some warm milk known as Haldi doodh to cure common cold. Medical research have shown that turmeric possesses anti-fungal & anti-bacterial properties. It is also known to have de-tanning abilities.

During the South Indian festival called Pongal which is the harvest festival in the State of Tamil Nadu,a whole turmeric plant with fresh rhizomes is offered as a thanksgiving offering to the Sun god. During wedding ceremonies a dried turmeric tuber is tied with a string as a mangalsutra (the hindu symbol of being married) temporarily, which is later replaced with a gold mangalsutra, a few days after the wedding ceremony.

It is one of the key ingredients in many Asian cuisines. I believe that turmeric has a zing of its own. It can add this flavour as spice to the dish. Of course not as hot as compared to adding green chilli’s or red chilli powder to the dish, but its a good option when you are medically advised against eating hot food.

Anyways a few of my blog followers are students living away from home, specially boys! & they keep asking me to post simple quick recipes & many of them have just the basic ingredients, so this post is for them.

Turmeric/Haldi chicken fry...

Ingredients: (Serves 2)    Preparation Time: 20 mins
Chicken – 300 gms, on the bone, skinless, cleaned & drained, preferably curry cut
Tip: You can marinate the chicken with some turmeric powder & salt for 15 minutes before you start. I did not marinate.
Turmeric powder – 1/4 tsp
Red onion – 1 medium-sized, finely chopped
Dried Red chilli’s – 4-5 torn roughly, use more if the red chilli’s you are using are not very hot
Curry Leaves – 2 sprigs, about 10-12 leaves, torn roughly
Cooking oil – 1 tbsp
Salt to taste

Method:
Heat oil in a deep bottom fry pan. When the oil is hot, reduce heat to medium & add the dried red chilli’s along with the seeds. Fry them till they begin to change colour to a light brown. Next add the red onions, along with a some salt to taste & fry till they begin to turn translucent. Now add the chicken pieces, add the turmeric powder, salt to taste & toss the pieces around till the chicken begins to cook. Now add the curry leaves & mix well. Ummm I love the flavour & the aroma added by the curry leaves when they touch the oil. Reduce the heat to low. Let the chicken cook & fry slow. Toss the pieces around every 4-5 minutes till done. The pieces fry well & turn a golden brown, that’s when you know they are fried well.

Tip: If you wish to, you can add a few slices of dried coconut/desiccated coconut towards the end, or 5 minutes before turning of the heat.

Serving Suggestions:
Serve hot as a starter or a side dish. You can also squeeze some lemon juice if it’s turned out hotter than you expected. 🙂 Enjoy.

Turmeric/Haldi chicken fry...

I just dug in immediately after I was done clicking the pics.. 😀

If you liked this recipe you may also like – Chicken FryChicken Frankie RollMustard & Peri Peri flavoured grilled chicken..Sweet n Spicy Spinach Chicken – Chinese style etc.


Chicken & mushroom in Hoisen sauce…

Chicken & mushroom in Hoisen sauce...

Been quite some time since I posted anything oriental.. Makes me feel bad when I see so many ingredients used in oriental cooking lying on my shelf unused.. If you have been following my blog you would know my rendezvous from work with my friends to have Indian Chinese lunches..! Yes, there is something called Indian Chinese.. It’s Chinese dishes altered to suit the spicy Indian palate.. I’ll call this Indian Chinese as this is a bit too hot for those who are not used to eating Chinese food this way.. So do reduce the amount of dried red chilli’s I have used in this recipe to suit your taste..

Chicken & mushroom in Hoisen sauce...

I so really wanted to have fried rice & some Chinese gravy with it that I did not have the patience to go pick up some chicken breasts & make this. I just used chicken on the bone. I had chicken legs with me.. Hence the pieces look bigger than the ones used normally in curry’s. Please use chicken breasts or curry cut chicken pieces for this dish if you like chicken on the bone.

You may also make this as a starter without the sauce if you wish to. Just skip adding the corn flour mixed in water towards the end.. Instead you can just rub the chicken pieces with some corn flour just before tossing them in the fry pan or wok. You could also add some peppers & spring onions towards the end if you want to eat some greens along with the dish.

The mushrooms add their lovely flavour to the sauce & the Hoisen sauce being a little sweet on the sweet side makes this dish a perfect blend of hot & sweet flavours.. This is my own creation… 🙂

Ingredients: (Serves 2)       Preparation Time: 15 mins
Chicken breasts – 300 gms, cut into strips . P.S: I used chicken on the bone as I did want to make a trip to the grocers.
Dried red chilli’s – 5-6, roughly torn, use the seeds as well.I used a variety that really hot, add based on the kind of red chilli’s you have & how hot you want the sauce to be
Garlic – 2 cloves, finely chopped
Red onion – 1 small-sized, finely chopped
Button Mushrooms – 7-8 medium-sized, diced thick
Fish sauce – 1 tsp
Oyster sauce – 1 tsp
Hoisen sauce – 1 tbsp
Light soy sauce – 1 tbsp
Corn flour – 1 tbsp
Black peppercorns (optional) – 1/4 tsp, freshly crushed
Cooking oil – 1 tbsp
Toasted sesame oil – 1/2 tbsp
Tip: If you like the strong flavour of toasted sesame oil, you can use 1.5 tbsp of sesame oil & skip using cooking oil. I did not want the dish to have an overpowering flavour of sesame oil hence mixed cooking oil with some toasted sesame oil.
Coriander leaves (optional) – 2-3 sprigs, finely chopped
Peppers (optional) – 1 small-sized, de-seeded & cubed
Spring onions (optional) – 2, only the greens, finely chopped
Salt to taste

Method:
Heat oil in a wok/deep bottom fry pan. Set heat to medium & let the pan get really hot. Now add the oil (Both the cooking & toasted sesame). Next add the chopped garlic & sauté for a few seconds, don’t let them turn brown. Next add the roughly torn dried red chilli’s. Sauté the chilli’s for less than 30 seconds.

Next add the red onions, a wee bit of salt to help fry the onions quick. When the onions turn translucent add the soy sauce. Next add the chicken pieces & fry (If you preparing a starter then make sure you remove excess water from the chicken using a kitchen paper towel & light rub the chicken pieces in some corn starch) . When the chicken begins to turn white add the oyster sauce, fish sauce & hoisen sauce. Mix well. When the chicken is more than halfway done add the diced mushrooms, check salt & adjust. Remember soy sauce also has some amount of salt. Add the crushed black peppercorn if you wish to. Mix well.

Almost done..

If you plan to make a sauce then mix the corn starch well in about 150 – 200 ml water & add it. Tip: Use water at room temperature. Mix well as you don’t want the corn starch to form lumps if it is concentrated in one area. Let the corn starch cook for a couple of minutes. The chicken should be cooked by now. Turn off the heat. If you plan to add peppers & the spring onions, add them & mix well.

Garnishing (Optional):
Garnish with chopped coriander leaves.

Serving Suggestions:
Serve hot with fried rice or noodles of your choice, else even a bowl of steamed rice is a good accompaniment.

Chicken & mushroom in Hoisen sauce...

If you like this recipe, you may also like – Sweet n Spicy Spinach Chicken – Chinese styleMango Tango Capsicum NoodlesBurnt Garlic Chilli Fried Rice with ChickenPrawn Chilli Garlic NoodlesCrabstick Soup etc.


Mustard & Peri Peri flavoured grilled chicken..

Mustard & Peri Peri flavoured grilled chicken..

Both K & I missed eating chicken during our trip… There were hardly any dishes served with chicken in the restaurants around Italy… & also since we wanted to enjoy the authentic food of every region we visited we had to let chicken go.. 😛 People eat loads of processed meat & cheese.. 🙂 I can’t complain cause we thoroughly enjoyed all the Panini’s, the freshly made Pizza’s & Focaccia’s… I did not see even one Pizza Hut in Italy.. 😛 guess they don’t have them or I did not end up seeing any.. who would eat from Pizza Hut anyways when there are at least 15-20 pizzeria’s in every street.. !!

Mustard & Peri Peri flavoured grilled chicken..

After we got back I wanted to eat chicken which I missed… Pretty simple this one..
I marinated chicken with some Dijon mustard & some peri peri sauce to come up with this dish.. You can have this as a starter or as a side with your main course.. I also served this on a bed of lightly grilled broccoli & red onions along with a honey mustard yogurt sauce.. I marinated the chicken for 2 whole days.. You can marinate it overnight…

The best part of this is that there is so little oil used, so you can spoil yourself with them.. !!

Ingredients: (Serves 3)      Preparation Time: 30 mins (Does not include time for marination)
Chicken legs – 6,skinless

For the marinade:
Peri Peri sauce – 1 tbsp
Dijon mustard – 1 tbsp
Red wine vinegar – 1 tsp
Garlic cloves – 2, minced
Cooking oil – 1/2 tsp
Salt to taste

For the yogurt-honey mustard sauce:
Thick Yogurt – 1 tbsp
Honey Mustard – 1/2 tbsp
Salt to taste

Method:
Wash the chicken pieces & drain them & keep aside. Now mix all the ingredients mentioned for the marinade in a bowl. Either add the chicken pieces directly to the bowl or spoon out the marinade over the chicken pieces.

Tip: If any any untouched marinade is left over, you can make a potato salad with the same.. 🙂

Marinated chicken..

Refrigerate the chicken pieces & let them marinate at least overnight & absorb the flavours.. !
Set your oven in the grill mode at setting 3 & grill the chicken pieces for 30 minutes or till done. Midway turn them around if required. 5-10 mins before the chicken is ready add some veggies of your choice & lightly grill them. I grilled some broccoli & red onions.

In the meanwhile mix the yogurt & honey mustard along with salt to taste to make a sauce.

Serving Suggestions:
Serve hot with the grilled veggies & the yogurt sauce. I also added some chaat masala for the tangy flavour.

Mustard & Peri Peri flavoured grilled chicken..

If you like this recipe, you may also like – Hot Honey Chicken Wings, Mix-veg skewers with a Yogurt dip, Sweet n Spicy Spinach Chicken – Chinese style, Chicken Fry etc.


Kori Ghassi/Mangalorean style chicken curry

Kori Ghassi/Mangalorean style chicken curry..

Again K to the rescue for this recipe. I clicked the pics but he helped in preparing it.. My necks still stiff though.. went & saw a doctor yesterday,, I’m on some meds now.. hope to get well soon & back into action.. feel so tied up.. a fully filled pantry & I’m lying down, not allowed to cook.. asked to rest… sigh.. 😦 its torture.. !!!

This curry is my quick version.. I used coconut milk powder as K was not in the mood to grate coconuts.. but it turned out very similar to the curry when you prepare it with fresh coconut.. This dish is popular in Mangalore & the regions around. A dish made by the Tulu speaking community called the Bunts.. Very coconuty & flavourful, not to mention that the dish is hot as well..

Kori Ghassi/Mangalorean style chicken curry...

Is a very good accompaniment with rice/rotti/sanna’s/neer dosa…when you are lazy to prepare any of these you can eat this with some bread as well….. We had this with some rotti (wafer thin dried rice sheets broken roughly & eaten soaked with some curry, again a Mangalorean/Bunt speciality.. called Kori Rotti.)..

Anyways let’s go ahead with the recipe.. since I’m not allowed to sit for long with the laptop..

Ingredients: (Serves 4) Preparation Time: 20 mins
Chicken – 500 gms on the bone, curry cut pieces, washed & kept aside
Coconut milk powder – 6-7 tbsp, dissolved in about 500 ml water, make sure there are no lumps, I used Maggi coconut Milk powder, the original recipe calls for grated coconut.. you can freshly grate about 3/4 of a medium-sized coconut & use it instead of coconut milk.. But if you do.. then grind it along with the other ingredients mentioned for the paste..
Turmeric – a pinch
Onion – 1 medium-sized, finely diced, divide this into 2 portions
Curry leaves – 2 sprigs, roughly about 12-15 leaves
Garam Masala powder – 1/4-1/2 tsp, based on the dried red chilli’s you used. Use 1/4 if the curry is already hot, else add 1/2 tsp
Coconut oil – 1 tbsp, substitute this with normal cooking oil if you do not like to use coconut oil in your cooking… I used this as it gives this dish its authentic flavour
Salt to taste

For the masala:
Garlic – half a pod, roughly about 8 cloves peeled,
Tamarind – 1 marble sized piece, without seeds
Dried red chilli’s – 4 of byadgi/Kashmiri chilli’s for the colour & 8 of medium spicy variety
Coriander seeds – 2 tsp
Cumin seeds – 2 tsp
Fenugreek seeds – 1 tsp
Black pepper corns – 8 in number
Cinnamon stick – a small piece, about a quarter of an inch
Cloves – 2 whole

Some of the ingredients for the paste..

Method:
Heat a fry pan, dry roast all the ingredients mentioned for the masala, except the tamarind.. one by one.. let them turn a light brown. Do not let them turn black.Keep them aside so that they cool down..

Heat oil in a pot, set the heat to medium. Add one half of the onions & let them fry till they turn translucent. Add some salt to fasten this process.

Meanwhile add all the ingredients mentioned for the paste which were dry roasted, along with the tamarind to a blender jar & grind them to a smooth paste. Do not add water while you grind..

By now the onions would have turned translucent. add a pinch of turmeric & add the ground masala and fry this masala with the onions for a minute or two… lower heat so that the masala does not burn..Roughly tear one half of the curry leaves & add them to this.. fry for another minute…Now add the chicken pieces & mix them well in the masala.. after about a couple of minutes add the coconut milk..increase the heat to medium if you had lowered it earlier. Let the curry come to a boil… add salt to taste..mix well.. cook till the raw flavours fade away & the chicken is cooked tender..

Before turning off the heat, in a fry pan fry the rest of the onions kept aside till golden brown.. add curry leaves & add this tempering to the curry… turn off the heat..

Garnishing: (Optoional)
You can garnish with some chopped coriander leaves if you wish to..

Serving Suggestions:
Serves as a very good accompaniment for Rotti/Steamed Rice/Neer Dosa/Sanna’s…

Kori Ghassi/Mangalorean style chicken curry..

Enjoy hot…!!

For other Mangalorean delicacies check out – Sungta Hinga Udda/Sungta Randai/Prawns cooked in a red hot coconut gravy – Konkani style/RHCPCrispy MusselsFish Fry with a Konkani style batter etc.