Indian Chicken Stew

Indian Chicken Stew

KERALA CHICKEN STEW :

Serves: About 4

Will take: about 30 mins to prepare

U'll need:

Chicken - 1/2 kg Onions - 3 nos(finely chopped) Green chillies - 6 nos(cut slit open length-wise)Garlic paste - 2 tsp Ginger paste - 2 tsp Coconut milk- 2 cups Tomatoes - 2 nos Poppy seeds(Khus Khus)(ground) - 1 tsp Cinnamon - 4 small pieces Cloves - 4 nos Coriander leaves - 3 stems Oil - 4 tsp Lemon juice - 1 tbsp Salt - As reqd

Now...

1) Heat oil in a pan.2)Add cinnamon sticks, cloves, onions and green chillies and stir fry, till onion turns brown. 3)Add ginger and garlic and stir for a little while. 4)Add the chicken pieces and stir further.5)Add 1 cup coconut milk, chopped tomatoes, poppy seeds and coriander leaves along with enough water and salt.6)Cover the pan and allow the contents to boil.7)When chicken is cooked and 3/4th of water is dried up, add the rest of the coconut milk, lemon juice and boil well.
Serve :

With a smile... and u bet u'll get smiles after people have eaten!

Could be had on its own, or with bread or appams.

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Prawns in a pickle!

Prawns in a pickle!

Prawns in a pickle!
Serves: About 4
Time it takes: About 30 mins

Here's what we need :
3 tbs mustard or vegetable oil2 small onions, chopped1½ each garlic and ginger pastes2-3 green chillies, left whole, or halved lenghtways and seeded1½ tsp each brown mustard, nigella (onion), fennel, cumin and fenugreek seeds½ tsp turmeric powder1½ rounded tbs coriander powdersalt to taste4 medium tomatoes, pureed1 lb 9 oz medium to large raw prawns, (we do need them u see) washed, shelled, with the tails intact, and de-veined100 ml (3½ fl oz) hot water2 tsp garam masala½ tsp freshly ground black pepper1 tbs lemon juice or to tastea handful of chopped fresh coriander leaves and stalks.

Here we go...
Heat the oil in a non-stick saucepan and gently fry the onions until golden and shrivelled, about 10 minutes. Add the garlic and ginger pastes and the chillies, and cook for 40 seconds before adding the seeds, turmeric, coriander powder and salt. StirAdd the tomatoes and simmer for 10 minutes, adding splashes of hot water whenever necessary. Reduce before continuing.
Add the prawns and the water, Bring to the boil, then lower the heat, cover and simmer until the prawns are nearly cooked, about 3-5 minutes. Uncover and stir over a high heat while reducing the sauce the consistency of thick gravy. Add a splash of hot water from the kettle if necessary. There should be enough gravy to mop up with your roti.
Stir in the remaining spices, lemon juice and fresh coriander. Serve hot.

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Ragda Pattice Recipe

Ragda Pattice Recipe

Ragda Pattice

For Ragada:Yellow peas - 1/4 kgA pinch of baking sodasalt
For pattice:Potatoes - 1/2 kgDry bread - 3 slicessalt, 1 Green chilli chopped, 1/2 tea spoon corriander powder, cumin powder
For sweet chutney:Tamarind - Paste 2 Table spoons, Jaggery 200 gms (as per taste), 1/4 tea spoon red chilli powder, 1/4 tea spoon corriander powder and cumin powder, Mustard seeds, Cumin seeds, Aniseed (Saunf seeds), Pinch of salt


Method
For Sweet chutney: Put 1/2 tea spoon oil in a vessle and add mustard seeds, cumin seeds and aniseeds till it crackles.Mix 2 table spoons of tamarind pulp with 2 glasses of water and add that to the vessle and keep flame on high.Add the jaggery, and all the spices to the mixture and let the mixture cook in high flame for 5-8 mins.Now lower the flame and add some salte to taste. Let it cook for another 5 mins. The sweet chutney is ready.


For Pattice:Boil the potatoes. Peel and mash them well. Wet the bread slices and add them to the mashed potatoes, mashing them as well. Add salt to taste and all the spices mentioned above.Make the mixture into balls and flatten them slightly. Shallow fry them on a pan. The pattices are ready.


For Ragada:Pressure cook the yellow peas, with a pinch of baking soda. Add salt. The consistency should not be too thick nor too thin. While serving, arrange a pattice first on the plate, pour the ragada on top of it, pour sweet chutney and Whipped curd, sprinkle finely chopped onions, dhaniya jeera powder and finely chopped coriander leaves on the top.



Enjoy your snack.

Regards....Suchi

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Nice with Spice... Egg Masala Mix

Nice with Spice... Egg Masala Mix

Serves: At an egg each - 6, but recommend 4..

Time it takes: Boiling eggs, 5 mins, currying them, about 15 mins.

Here's what we need:
Eggs (of course!) - 6 of them Cooking Oil - 6-8 tsp Tomatoes - 4 nos(chopped) Red Onions - 3 nos(chopped)Turmeric powder- 1/2 tsp - Chilli powder 1/2 tsp- Salt - as reqd. - Aniseeds - 1/2 tsp Cinnamon about 1 inch - 3 cloves Garlic - 3-4 cloves..

Here we go...
1) Soft boil the eggs well and de-shell
2)Make slits all over the eggs with a knife.
3)Take a deep pan, Heat oil in it, add ani seeds and cinnamon. Fry for a while, without burning them!
4)Add chopped onions, garlic until a little brown.
5)Add turmeric powder and chilli powder, fry a little more.
6) Now, add the chopped tomatoes, and salt to taste
7)Finally, add the egg pieces, mix the contents well, cook for w little while till tomatoes become soft too.
8) Remove from fire, decorate with a sprig of mint, and serve with garlic bread, parathas, rotis or even rice...

Bon Appetit! -Rgds - Sherry

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Goan fish curry recipe

Goan fish curry recipe

Goan fish curry
Serving size: Serves 4
Cooking time: Less than 60 minutes

INGREDIENTS
6 dried whole red chillies1 tablespoon cumin2 teaspoon coriander seeds1 teaspoon mustard seeds2 teaspoon ground turmeric3 garlic cloves3cm piece ginger2 tablespoons white vinegar2 tablespoons vegetable oil1 onion, thinly sliced1 ripe tomato, chopped3 large green chillies, seeded and sliced thinly440g can coconut milksalt to taste800g fillets flat head, halved
METHOD
Using a spice grinder blend chillies, cumin, coriander, mustard seeds and turmeric to a fine powder. In a pestle and mortar crush garlic and ginger to a fine paste. Add spice powder and incorporate well into the ginger paste. Mix in vinegar.In a large deep frying pan heat oil. Add onion and fry until slightly coloured. Add spice paste and fry for 3 minutes until fragrant. Add tomato and chilli and cook for 10 minutes or until tomato breaks down. Add coconut milk, season with salt and then add fish fillets. Bring to the boil and simmer for 5 minutes, turn fish over and simmer for remaining 5 minutes or until fish is cooked as desired, this will vary with size of fillet used. Serve with basmati rice.

Pdf file Indian goan fish curry recipe

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Paani poori recipe

Paani poori recipe

Paani Puri
Ingredients
For the puri:
1 cup Maida (all-purpose flour) 1/4 cup soji or rava Cooking soda - 1/2 tsp. Salt Oil for frying
Ingredients for paani:
Paani puri masala - 1 1/2 tsp.(u get in Indian stores. I used 'Badshah' Paani puri masala which is very nice)Tamarind (soak in water) - lemon sizeSugar - 2 or 3 tbsp. or as required.Jeera - 2 tsp.Mint leaves - a fewCoriander leaves - a fewGreen Chillies - 6 or 7SaltLemon juice - 3 tbsp.Any cooked dhal (Channa, Moong dhal, Green dhal....)Cooked Potatoes (mashed)- 2
Method for making puris:
Mix all the above ingredients.
Then, add water to the mixed flour to form a soft dough as you do for chappathi. Keep aside for 2 hrs. with a wet cloth covered for 2 hrs.
Then take a ping pong ball sized lump and make a ball.
Roll it into big thin rounds. It should be rolled in such a way that it's little thick so that it can puff while frying.
Take a round lid of any container with about 2 inches in diameter which should have sharp edges to cut the puris. Place this lid on the rolled round & make several small rounds. So, you may get 5 or 6 puris in a 10 cm(appro.) chappathi.
Then, deep fry these puris. Similarly, do it for the remaining dough. Hope it makes around 30 puris.
Method for paani:
Take the pulp from soaked tamarind. It makes appro. 1/2 a cup.
Grind green chillies, mint leaves & coriander leaves. Mix this ground mixture to the tamarind pulp, then add 1/2 cup of water, salt & paani puri masala. Keep this mixture aside. Check your taste for spicyness. Let us call this as spicy mixture.
Then, add sugar to 2 cups of water, grind jeera & add to the sugar water. Also add lemon juice. Let sugar dissolve well. Check your taste for sweetness. Keep it aside. Let us call this as sugar mixture.
To serve:
Take few puffed puris, place them in a plate & break the puffiness on its thiner side. Don't break on both sides, then, paani comes out of the puri.
Add 1/2 tsp. of mashed potato, 1/2 tsp. of dhal, 2 tbsp. of spicy mixture & 1 tbsp. of sugar mixture (or) as per yr. taste.
Serve it immediately or else puri becomes soggy. You have to hold one full puri in your mouth. That gives you delicious taste. You will not leave this recipe after you tried it. Not only kids love it, it's for all.
Note:
If you think making puris is a big deal to make, then buy readymade puris from Indian stores. I prefer to buy them so that making paani is just a matter of 15 - 20 mts. It's becomes a quick evening snack or you can use it for brunch too.

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Indian Style Beef Fry Recipe

Indian Style Beef Fry Recipe

Indian Style Beef Fry Recipe
Cuisine Style
Kerala

Servings
4 Adult(s)

Ingredients
Beef preferably weal - 1 kg Shredded onions - 100 gm Green chilies(split) - 5 nos Ginger - 25 gm Garlic(chopped) - 25 gm Tomatoes(cut) - 2 nos Bay leaves(Karuga/Vazhana ela) - 3 nosCinnamom(Karugapatta) - 1" pieceCardamom(Elakka) - 5 nosCloves(Grambu) - 4 nosFennel(Perum Jeerakam) - 2 tspBlack pepper seeds - 10 nosTurmeric powder - 1/2 tsp Coconut oil - 1 cup Fresh coconut half sliced into small pieces called `kotthu` Curry leaves - 4 stems Lemon juice - 1/4 lemonSalt - As reqd Mustard seeds - A pinchPowdered black pepper - 1 tsp

Preparation Method
1)Prepare `GHARA MASALA` by grinding together bay leaves, cinnamom, cardamom, cloves, black pepper seeds and fennel.2)Cook the beef with all the other ingredients including `ghara masala` in water. 3)Add salt and continue cooking on low heat until almost dry but cooked. Set this aside. 4)Heat the coconut oil in a frying pan and add a pinch of mustard seeds and allow them to break in the hot oil. 5)Add more chopped onions and saute` till brown.6)Add curry leaves and coconut `kothu` and saute` till brown. 7)Add the previously prepared beef and powdered black pepper.8)Stir in gentle heat until dark.

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