Ragi Rotti and Mangalorean style chicken curry/kori gasi/ ghashi

Healthy Ragi rotti with a delectable mangalorean kori gasi/ ghashi .This dish is spiced up with a unique and aromatic roasted spices, the coconut milk  gives a slight sweetness and the slow cooked chicken that just melts in your mouth, is out of this world.  Trust me when I say you will hum in joy once you make and taste this chicken curry.

 

Ingredients For kori gasi/ chicken curry

For the masala paste:

1. 1 tsp coconut oil
2. 3 tsp coriander
3.  6-7 fenugreek seeds
4. 1/2 tsp fennel seeds
5. 8 pieces of pepper corn
6. 1 tsp mustard seeds
7. 2 tsp cumin seeds
8. 10 red chillies
9. 2 cups grated coconut
10. 2 sliced onions
11. 10 cloves of garlic,crushed 
12. 1/2 tsp Turmeric powder

 

For the main dish:

1. 2 Tbsp coconut oil
2. 2 sliced onions
3. 1-2 spring curry leaves
4. 2 chopped tomatoes
5. 800 gm curry-cut chicken
6. Salt to taste
7. 1 marble sized ball of tamarind,soaked in warm water. 
8. 1 cup coconut milk

1.  
   
   
   Method

•  Heat oil in pan. Add coriander seeds, fenugreek seeds, fennel seeds, pepper corn, mustard seeds, cumin seeds and red chillies and dry roast them.
• Now add grated coconut, turmeric powder, onions and garlic.Saute till the onion turn light brown.
• Then add water and grind them together to smooth paste. The masala is ready.
• Heat oil in pan. Add sliced onions, curry leaves and saute the onions till it turns light pink or translucent.
• Then add chopped tomatoes, curry cut chicken, prepared masala paste, salt, tamarind paste and coconut milk. Mix it well.
• Cover the pan and cook for about 20 minutes.Kori ghashi/gasi is ready to eat.

Nilgiri Style Chicken curry

Nilgiri style Chicken curry is a delicious curry bursting with flavors.It  is cooked in typical south indian style.I got this amazing recipe from FoodFood TV channel  has featured on cook smart. I saved this post in the draft for a rainy day.These kind of foods will help us enjoy the monsoon in the best possible way. ... The chill which the rain brings is best complemented with hot, tangy, spicy curry.

Ingredients

For main dish;

1. 1kg-Chicken on Bone cut into medium sized pieces on bone  

2. 
   

   3-Onions Finely chopped

3. 6 tablespoons-Yogurt 

4. 2 tablespoons-Oil

5.  4-5-Cloves

6. 1 tablespoon-Ginger-garlic paste 

7. 1/4 teaspoon-Turmeric powder 

8. 1 teaspoon-Coriander powder 

9. Salt to taste

10. A few thin strips of red capsicum for garnishing

11. A few thin strips of ginger for garnishing

For paste;

1. Spinach blanched 1 medium bunch

2. 1/2 bunch-Fresh mint leaves roughly chopped

3. 1/2 bunch-Fresh coriander leaves roughly chopped 

4. 10-Green chillies roughly chopped

5.  1 teaspoon-Fennel seeds (saunf)

6. 1 cup-Scraped fresh coconut 

Method :

• For the paste, put spinach, mint leaves, coriander leaves, green chillies, fennel seeds and coconut with a little water in a mixer jar and grind to a fine paste.

• 
  

  Heat oil in a deep non-stick pan, add cloves and onions and sauté for a minute. Add ginger-garlic paste, turmeric powder, coriander powder, chicken and salt and mix well. Cover and cook for 10-15 minutes.

• Add the ground paste and mix well.

• Add yogurt and mix well. Cover and cook on medium heat for 10 minutes.

• Transfer into a serving bowl and serve hot garnished with red capsicum(here i have used fresh red chillies) and ginger strips.

MYSORE STYLE KOLI SARU/CHICKEN CURRY

Mysore koli saru

Mysore Koli Saaru is a dish high on spices and chilly with some coconut and poppy seeds, tastes really fabulous.I otherwise call this red chicken curry for its brilliant red gravy.Chicken curry is well flavoured with spices.It can be prepared very easily.It is specially served with "Ragi mudde" a traditional a staple food of Mysore. If you love spicy dishes, you should definitely give this a try, here is Mysore Koli Saaru Recipe.

Mysore koli saru

Ingredients (serves 5-6 People)

1. 1 kg-Chicken (Curry cut)
2. Turmeric powder
3. Salt to taste
4. 2tbsp ghee

For the Masala: 

1. 3 tbsp-Poppy seeds (khus khus)
2. 2 cups-freshly grated coconut 
3. 1tbsp-Roasted gram/putane
4. 3-4 Green cardaomon
5. 10-Cloves
6. 2(1inch) pieces -Cinnamon
7. 10-Black pepper corns
8. 2-Onion,sliced
9. 10 Garlic cloves
10. 2 tbsp Dhania powder – 
11. 1tbsp Red chilli powder – 
12. Salt to taste
13. 1tbsp Ghee/clarified butter

Method:

• Marinate the chicken with salt and turmeric powder for about 30-50 mins.
• Add 1tbsp ghee to a pan and roast sliced onion,garlic  poppy seeds, black pepper corn, cloves, cinnamon and green cardamom on a low flame till onion turns to light brown in colour.Once done take it on to a plate.
• In the Same fan add  the grated coconut and fry till lightly brown. Remove coconut and add them to the blender along with roasted dry spices and grind into a smooth paste with 2-3 cups of water.
• Add the remaining Ghee in a kadai,add marinated chicken and saute for 5 minutes.
• Add the ground masala, dhania powder, red chilli powder and salt and fry for about 2 min,cover and cook till it is done.
• Garnish with dhania leaves, if you like.
• Serve hot with rice or ragi mudde

Murgh/chicken Malai Kebab

Murgh Malai kebab

This delicious, melt-in-your-mouth Kebab is so easy to make you'll wonder why you haven't cooked it before! If you've got kids, they will love its mild flavours too. The Chicken Malai Kebab recipe listed below is the most basic of Indian recipes also one of the tastiest! Trying this Chicken Malai Kebab recipe at home is an easy way to get a delicious meal.

• Preparation time: 15 mins    
• Rest period: 12 hours   
• Cooking time: 15 mins    Serves: 5-6

Ingredients:

1. 1 kg chicken, cut into bite sized pieces
2. 3tsp Green chilly,coarse paste
3. 1 tbsp garlic paste
4. 1 tbsp ginger paste
5. 1 tsp cumin powder 
6. 1 tsp coriander powder 
7. 1 tsp chaat masala powder (optional)
8. 1 tsp garam masala powder
9. 1/4 cup  hung curd/ yogurt
10. 2 tbsp fresh cream
11. 2 tbsp grated cheese (any white cheese except Parmesan)
12. 1 tbsp lime juice
13. 1 tbsp butter
14. salt to taste
15. black pepper to taste

Method

• Wash the chicken pieces and pat dry. The idea is to get all excess moisture out of the chicken. This is the only way to ensure juicy and charred meat.
• Add the ingredients listed under 1st marinade. and refrigerate for 30 minutes. 
• To prepare the yogurt marinade just mix everything listed under  marinade in a large bowl. If you are making your own garlic and ginger paste (which I highly recommend), use as little water as possible. It is a good idea to use the curd to make the ginger garlic and green chilly  paste to control the moisture in the kebabs. 
• Add the chicken pieces to the  marinade.Mix to make sure that the chicken pieces are evenly coated. Cover with cling wrap  and refrigerate overnight.
• Generously grease metal skewers (you can use wooden/bamboo skewers, but make sure to soak them for at least 12 hours). 
• Thread the chicken pieces on skewers, making sure not to crowd them (you will need 6-7 skewers) and grill over charcoal,basting with oil or butter.
• Roast on high for 10 minutes,then flip and roast for 3-4 minutes on the other side.
•  If you don’t have a charcoal grill then preheat oven to the highest possible temperature and  grill at high heat (200C) for about 10 minutes and when you notice some water coming out, remove the tray and carefully turn over the kebabs one at a time so the other side can get done too.Return in oven and grill for another 10-15 minutes
• Once done, the kebabs should be slightly browned (not too much) so remove them from the tray and put them in a pan . Using a piece of coal, smoke the kebabs to give them a bbq smell.Serve hot with green mint chutney. 

Fiery Hot Egg Drop Soup

Hot and sour Egg drop soup

 

When the cold winter wind blows through the trees and the ground freezes hard as a rock, nothing warms a body faster than hearty comfort food. Soups and stews are My family favorites during the snowy time of year.I just love the clean flavors of this fiery hot soup, flavorful with a little heat, this vegan soup is rich and tangy, perfect for detoxing after all the holiday indulgence .The real secret to its great flavor is the tamarind paste. Don't worry if you don't like tamarind paste,vinegar is an easy substitute

resh mushrooms, tofu, herbs and tomatoes make up the bulk of it - but the secret to its great flavor is the tamarind paste. Don't worry if you don't stock tamarind paste, lime juice is an easy substitute. - See more at: http://www.feastingathome.com/2014/11/vietnamese-hot-and-sour-tamarind-soup.html#sthash.h9oGV4ud.dpuf

Load it up with lots of chives/spring onions and fresh coriander and as many chilly paste as you handle. If you are a seafood person,substitute with prawns or shrimp.The nice thing about this recipe, besides being healthy and good for you - is that is quite easy and fast to make. And it's a great soup to have if you are feeling under the weather.

Hot and sour egg drop soup

Prep time:  10 minutes

Cook time: 15 minutes

Total time:  25 minutes

I love the clean flavors of this Vietnamese soup called, Canh Chua. Brothy, flavorful with a little heat, this vegan soup is rich and tangy, perfect for detoxing after all the holiday indulgences - See more at: http://www.feastingathome.com/2014/11/vietnamese-hot-and-sour-tamarind-soup.html#sthash.h9oGV4ud.dpuf

Ingredients:

1. ½ onion- diced (1 cup)
2. 1 tablespoon vegetable or olive oil
3. 3-4 cloves garlic chopped
4. 1 cup shredded chicken breasts,cooked of course
5. 4 well ripened tomatoes- finely chopped
   
6. 1 tsp sugar
7.  salt to taste
8. ½ tsp fresh cracked pepper
9. 4 cups vegetable or chicken stock
10. 1 teaspoon soy sauce  
11. 1tbsp tamarind paste or 1tsp of vinegar
12. 2 tbsp chopped coriander
13. 2tbsp chopped chives/spring onion greens 
14. 1tsp Chilly paste
15. 1tsp Chilly sauce

Hot and Sour Vietnamese Soup with Tamarind Ingredients:

• ½ onion- diced (1 cup)
• 1 tablespoon vegetable or olive oil
• 3-4 cloves garlic chopped
• 2 Cups sliced mushrooms (shiitakes or cremini)
• 4 Roma or vine ripened tomatoes- diced into 1 inch pieces
• 1 tsp sugar
• 1 tsp kosher salt plus more to taste
• ½ tsp fresh cracked pepper
• 4 cups vegetable or chicken stock
• 1 teaspoon soy sauce ( if using veggie stock) 
• 8 oz firm tofu, cut into ¾ inch cubes
• 1 Tablespoon tamarind paste (or tamarind concentrate) or sub lime juice
• ¼   Cup chopped cilantro
• ¼ C chopped chives or scallions
• Chili flakes or Aleppo pepper to taste

- See more at: http://www.feastingathome.com/2014/11/vietnamese-hot-and-sour-tamarind-soup.html#sthash.h9oGV4ud.dpuf

• In a Medium pot, heat oil over medium high heat, add diced onions. Saute until tender, stirring often, about 4 - 5 minutes. 
• Turn heat to medium, add garlic, and shredded chicken breast. Saute for about 3-4 more minutes. Add chilly paste. tomatoes, sugar, salt and pepper. Saute until tomatoes begin to melt, about 2-3 minutes.
• Add stock, soy sauce and tamarind paste or vinegar. Bring to a boil, and let simmer for 3-4 minutes. Taste for balance. Add salt to taste.
•  In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture or you can use metal strainer,just strain the egg mixture into the soup,keep stirring the soup. Egg should cook immediately. Once the eggs have been dropped,boil 2 minutes and serve hot.

Load it up with lots of chives and cilantro, and as many chili flakes as you can handle. If you are not a tofu person, substitute prawns or shrimp - See more at: http://www.feastingathome.com/2014/11/vietnamese-hot-and-sour-tamarind-soup.html#sthash.h9oGV4ud.dpuf

Load it up with lots of chives and cilantro, and as many chili flakes as you can handle. If you are not a tofu person, substitute prawns or shrimp - See more at: http://www.feastingathome.com/2014/11/vietnamese-hot-and-sour-tamarind-soup.html#sthash.h9oGV4ud.dpuf

Load it up with lots of chives and cilantro, and as many chili flakes as you can handle. If you are not a tofu person, substitute prawns or shrimp - See more at: http://www.feastingathome.com/2014/11/vietnamese-hot-and-sour-tamarind-soup.html#sthash.h9oGV4ud.dpuf

Load it up with lots of chives and cilantro, and as many chili flakes as you can handle. If you are not a tofu person, substitute prawns or shrimp - See more at: http://www.feastingathome.com/2014/11/vietnamese-hot-and-sour-tamarind-soup.html#sthash.h9oGV4ud.dpuf

Load it up with lots of chives and cilantro, and as many chili flakes as you can handle. If you are not a tofu person, substitute prawns or shrimp - See more at: http://www.feastingathome.com/2014/11/vietnamese-hot-and-sour-tamarind-soup.html#sthash.h9oGV4ud.dpuf

Kashmiri Dum Murgh

Kashmiri style a delicious chicken gravy!!Though a little time consuming,but worth trying specially for this new year and see how you will be appreciated...!!

Ingredients 

For marination

1. 1 kg chicken
2. Juice of 1 lemon
3. salt to taste
4. 1 tsp turmeric
5. 1 tsp ginger garlic paste
6. 1 tsp green chilli paste

 For  gravy

1. 1/2 cup curd
2. 1/2 cup brown onion paste ( about 3-4 onion fried and ground to paste with little curd)
3. 2 tsp ginger garlic paste
4. 3-4 tsp Kashmiri red chilli powder
5. 1 tsp turmeric powder
6. wheat dough to seal the pot.
7. 1/2 bunch of coriander
8. salt to taste

For masala to grind

1. 4-5 cloves
2. 1 1/2 inch cinnamon
3. A pinch of nutmeg powder
4. 1 stand of mace
5. 2-3 Cardamom/ elachi
6. 1 tsp black cumin/shahi jeera
7. 1/2 tsp poppy seeds
8. 4-5 cashew nuts
9. 2 tsp Fennel seeds
10. A pinch of asafoetida
11. Dry ginger powder

other ingredients

Directions

1. Marinate the chicken with the above mentioned ingredients at least for an hour.
2. Grind all the masala ingredients to smooth paste and keep aside
3. Heat a thick bottomed pot and add 1tbsp of oil.
4. Add the fried onion paste,ginger garlic paste and the remaining curd ,saute for a minute.
5. Add the marinated chicken and toss well and then add the ground paste along with turmeric and red chilli powder and salt and cook on high till oil separates.
6. At this stage pour in some water and cook further till chicken is well mixed with the gravy and cook for about 10 minutes till the chicken is half cooked.
7. Now its time to give a Dum. For that you need to cover the pot with a tight fitting lid and seal it with roti dough or else you can use aluminum foil.
8. Now place this pot on a thick bottomed pan or Tava and put on medium flame and cook for another 20 minutes.
9. Serve hot with rice or roti

Kolhapuri style Chicken Paandra Rassa ( White chicken curry)

 

Kolhapuri cuisine is famous nationwide and is easily available in all of Maharashtra.Curries are not just tempting but lip smacking & delicious too. These dishes are full of flavors and spices. Some people (who are not from Maharashtra) find kolhapuri food a little hot and spicy but this is a truly marata style curry to suit everybody`s palate with coconut ,cashew,poppy seeds & spices, very mild but rich & creamy.

Pandra rassa/white curry is mild mutton soup/ curry prepared  by using white coconut milk and hot spices with very little chilly or without chilly.you will find strong aromas of spices as well as garlic and ginger in abundance. Pandhara Rassa is served along with the main course as accompaniments.

 

Ingredients:

1. 1kg Chicken,cut into medium sized pieces
2.  2-3 bay leaves
3.  salt to taste
4. 3-4 green chillies ,slit 
5. 3tbsp oil or ghee

For the 1st paste* :

1. 2 Onion,sliced
2. 10 cloves
3. 3-4 pieces of cinnamon
4. 10-12 pepper corns ( you can also use white pepper powder)
5.  4  green chillies
6. 1tsp Saunf/fennel seeds
7. a small piece of Nutmeg
8. 3 Green cardamoms
9. 1tbsp Poppy seeds /Khus Khus
10. 2-3 tsp white sesame seeds/safed til
11. 10 cashew nuts
12. 2inch Ginger
13. 15 Garlic cloves

For the 2nd paste*:
1 Coconut,medium sized,freshly grated
2 liter warm water

Method:

• Soak Poppy seeds,sesame seeds and cashew nut in a bowl of warm water for about 10-15 minutes.
• Now grind 1st paste* ingredients to smooth paste with soaked poppy seeds with very little water .
• Extract coconut milk by grinding grated coconut with warm water ,then strain it using a metal  strainer or a muslin cloth.you'll get thick coconut milk.
• Now Repeat this twice and you will get thin coconut milk.You can use this thin coconut milk when cooking the chicken.
• Heat oil in a heavy bottomed sauce pan or handi,add bay leaves and stir for a couple of seconds.
• Add  1st paste* and fry till oil comes on top or till the raw smell goes off.
• Mix chicken pieces with the fried masala till chicken pieces are well coated with the masala.
• Now its time to add thin coconut milk to the chicken and stir it well,cover and cook on medium flame for 10- 15 minutes
• When the chicken is almost cooked add the thick coconut milk and bring it to boil along with the slit green chillies.Now bring this Pandra(white) rassa to a boil,about 6-7 minutes,turn off the heat.
• Garnish with coriander leaves(optional) and serve hot with puri or pulka

Hyderabadi style Dum Pukth Murgh

Dum PUkth Murgh/Hyderabadi style

  

Enjoy this deliciously rich and tasty Hyderabadi slow cooked Chicken curry using Dum method.
This is very late recap of my Eid ul Fitr (almost 5 days late), perhaps appropriately so. This year  instead of mutton i have cooked this chicken masala for a change.
 ‘Dum’ means to ‘breathe in’ and ‘Pukht’ to 'cook'. Dum Pukht cooking uses a round, heavy – bottomed pot, a handi, in which food is tightly sealed and cooked over a slow fire. There are two main aspects to this style of cooking; bhunao and Dum, or ‘roasting’ and ‘maturing’ of a prepared dish. In this style of cuisine, Herbs and spices play an extremely critical role. The process of slow roasting gently persuades each to release maximum flavor. And the sealing of the lid; the sealing of the lid of the handi with dough achieves maturing. Cooking slowly in its juices, the food retains all its natural aromas and becomes imbued with the richness of flavors that distinguishes the cuisines..

Ingredients for the main dish:

1. 500 gms chicken (breast pieces or leg pieces) 
2. ½ tsp turmeric powder
3. ¾ tsp green chilies.chopped
4. ¾ tsp chicken masala Powder *
5. ¾ tsp salt
6. ¾ cup curd
7. 1 tsp lemon juice
8. 2 units green cardamom
9. 3 pieces of cinnamon 
10. 1 bunch green coriander leaves
11. 2tsp Kasoori methi ,crushed
12. 2 fried onion
13. 2 tsp ginger garlic paste
14. 1 tbsp oil 
15. A little bit of kneaded wheat dough for seal the edges of the pan ( roti dough)

Ingredients for chicken masala Powder:

1. 2tbsp Coriander seeds
2. 1tsp Jeera/cumin
3. 3-4 pieces of cinnamon
4. 1 big cardamom
5. 2 green cardamom
6. 1 small piece of mace
7. 1tbsp Saunf/fennel
8. 1Star anise
9. 1tsp Poppy seed
10. 1tsp Black Pepper corns
11. 4-5 Guntur chillies/ Hot Dried red chillies 
12. 10-12 cashew nuts 

Star anise

1-2

Black cardamom

6

Black peppercorns

2 1/2 teaspoons

Cinnamon

10 1 inch stick

Cloves

1 tablespoon

Green cardamom

4 grams

Mace

1 blade

Coriander seeds

4 tablespoons

Cumin seeds

3 tablespoons

Nutmeg grated

1 teaspoon

Salt

1/2 teaspoon

- See more at: http://www.sanjeevkapoor.com/recipe/Garam-Masala.html#sthash.hYDK7XsC.dpuf

Star anise

1-2

Black cardamom

6

Black peppercorns

2 1/2 teaspoons

Cinnamon

10 1 inch stick

Cloves

1 tablespoon

Green cardamom

4 grams

Mace

1 blade

Coriander seeds

4 tablespoons

Cumin seeds

3 tablespoons

Nutmeg grated

1 teaspoon

Salt

1/2 teaspoon

- See more at: http://www.sanjeevkapoor.com/recipe/Garam-Masala.html#sthash.hYDK7XsC.dpuf

 METHOD
 chicken Masala Powder*

• Take a pan and lightly roast all the spices together except cashew nuts on the low flame.
• Let it cool and grind to a fine powder with the cashew nuts.
  

 Main dish

Marinated chicken

• Make a marinade by adding curd, turmeric powder, green chilies, chicken masala*, salt, lemon juice, green cardamom,cinnamon kasuri methi and ginger garlic paste in a bowl.
• Then add the chicken to this marinade and allow it to rest for about 20 minutes to 1 hour.
• Now transfer this marinated chicken to a heavy bottomed handi/sauce pan,and cover it with a lid. Now use the wheat dough and seal it nicely so that steam do not escape.
• Cook in a low flame for 25-30 minutes.
• Garnish it with chopped coriander leaves and serve hot with Naan/rotis /chapati

Crispy Buttermilk-herb fried chicken

buttermilk fried chicken

buttermilk fried chicken

Marinated in seasoned buttermilk and pan-fried to crispy, crunchy perfection.. They're delicious on their own... A buttermilk marinade tenderizes the chicken and helps to create a crisp, flaky crust while frying...try it and don't forget to post your comments here :)

Ingredients:

1. Skinless[skin out] chicken breast halves -2
2. Skinless[skin out] chicken thighs-2
3. Skinless[skin out] chicken drumsticks-2
4. Chicken wings-2
5. 1 1/2 cups- buttermilk
6. 2- eggs
7. 3/4 cup-All-purpose flour
8. 3/4 cup- Fresh Bread crumbs
9. 2-Garlic cloves, minced
10. 1 tsp-Thyme 
11. 1 tbsp-Dry basil
12. 3tsp Chilly powder
13. 1 tsp. paprika
14. 1 tsp. salt
15. 1/2 tsp-Freshly ground pepper
16. Oil for deep frying
17. 2 Tbs-Chopped fresh flat-leaf parsley or spring onions

Directions:

• Place the chicken pieces in a bowl with 1 cup of the buttermilk. Cover and refrigerate for at least 2 hours or for overnight.
• In a shallow bowl, beat the eggs with a fork until blended, then beat in the remaining 1/2 cup buttermilk. On a plate, mix together the flour, bread crumbs, garlic, dry basil, paprika, kashmiri chilly powder salt and pepper.
• Using tongs, lift the chicken pieces from the buttermilk, one at a time, and dip first into the flour mixture, coating evenly, and then into the egg mixture. Dip each piece again into the flour mixture and set aside on a baking sheet. When all the chicken pieces are coated, refrigerate them for 15 minutes while the oil heats. 
• In a deep-fry pan over high heat, pour in oil to a depth of 1 inch and heat the oil till corner of a piece of chicken dipped into the hot oil sizzles immediately upon contact. Fry in batches till all the chicken pieces, turning as needed, until well browned on all sides, about 10-12 minutes total. Do not crowd the pan. As soon as the pieces are browned, transfer them to a clean baking sheet. . 
• Arrange all the pieces on a serving platter and serve warm or at the room temperature, garnished with the chopped spring onions or parsley