Apr 27, 2014

Tomato Rice & Chicken Curry




Tomato flavoured rice & coconut milk based chicken curry cooked in Indian spices     

Total Time..... 1 hr (Prep - 15 min, Cook-30 min, Idle-15 min)    
Yield..............4 to 5 servings
Level..............Easy


Ingredients for Tomato Rice

  • 1 1/2 cup Basmati Rice 
  • 1 big Onion
  • 5 Tomatoes
  • 1/4 tsp Cumin powder
  • 1/2 tsp Coriander powder
  • 1 tsp Garam masala
  • 1/2 tsp Kashmiri red chilly powder
  • 1/2 tsp Turmeric Powder
  • 1 small Green chilly
  • 2 tsp Ginger Garlic paste
  • 3 tbsp Oil
  • Salt as required
  • Cilantro(if needed)
Directions
  1. Cook rice & keep aside.
  2. Take a shallow pan and pour oil. Add chopped green chillies & ginger garlic paste. 
  3. Add chopped onion & salt. Saute till it is soft. Add cumin powder, coriander powder, chilly powder, turmeric powder & garam masala.
  4. Saute for sometime and add diced tomatoes. Pour little water and let it cook for 2 min. 
  5. Mix in cooked rice and garnish with cilantro (if needed). 
Ingredients for Chicken Curry
  • 4 Chicken breast pieces
  • 2 medium sized Onions
  • 3/4 cup Diced Tomatoes
  • 2 tbsp Tomato Paste
  • 2 tsp Ginger-Garlic paste
  • 1 small Green chilly
  • 1 tsp Kashmiri red chilly powder
  • 1 tsp Cumin powder
  • 1 tsp Garam masala powder
  • 1 1/2 tsp Coriander powder
  • 1/4 tsp Cloves powder
  • 1/4 tsp Cinnamon powder
  • 1/4 tsp Turmeric powder
  • 2 tbsp Lemon juice
  • 1/2 cup Coconut Milk
  • 4 tbsp Oil 
  • Salt as required
Directions
  1. Marinate chicken pieces with chilly powder, cloves, cinnamon, ginger-garlic paste, coriander, cumin and lemon juice, Keep aside for 15 min.
  2. Take a pan, heat oil & saute onions until golden brown. Add green chilly, ginger-garlic paste and curry leaves. Saute.
  3. Mix in marinated chicken. Close and cook for 10 min. Stir in between.
  4. Open the lid and saute for 5 more min. Add tomatoes, garam masala, tomato paste (mixed in 1 cup water) and let it cook for sometime. 
  5. Mix in coconut milk and switch off the flame after 2 min.
  6. Serve hot with tomato rice & dates pickle. 
Note: Garnish rice & curry with mint leaves & cilantro (if needed)

Dates Pickle

Fresh Dates cooked in Indian spices and vinegar. 
Total Time.....15 min (Prep - 5 min, Cook-10 min)    
Yield..............32 oz bottle
Level..............Easy


Ingredients

  • 3 cups pitted fresh Dates
  • 3 green Chillies 
  • 2 tsp chopped Ginger
  • 3 tsp chopped Garlic
  • 1 tsp black Pepper powder
  • 2 1/2 tsp Chilly powder
  • 1/2 tsp Fenugreek powder
  • 1/2 tsp Asafoetida powder
  • 2 strands Curry Leaves
  • 1/4 cup distilled white Vinegar
  • 1/2 cup Oil
  • Salt as required
Directions
  1. Heat oil in a shallow pan. Add chopped green chilly, ginger and curry leaves. Saute for 1 min.
  2. Then add garlic, chilly powder, pepper, asafoetida and fenugreek. Saute for sometime. (Make sure it doesn't get burned)
  3. Mix in dates, vinegar and salt. Cover with a lid and cook for 2-3 min.
  4. Combine well and allow it to cool. Then refrigerate in an airtight glass container. It goes well with ghee rice, tomato rice, biryani etc. 

Mar 8, 2014

Gulab Jamun (with milk powder)

Milk based dessert, fried and soaked in rose scented sugar syrup.

Total Time......30 min (Prep - 15 min, Cook-15 min)    
Yield...............10 to 12 gulab jamuns
Level..............Easy


Ingredients for the sugar syrup
  • 2 cups Sugar
  • 2 cups Water
  • 1 tbsp Lemon juice
  • 4 Cardamom pods
  • 1 tsp Rose water/essence
  • Pinch of Saffron strands
  • Few Pistachios/almonds
Directions
  1. Take a wide and shallow pan. Add sugar, water, cardamom, saffron, rose water & lemon juice. Boil for 5-7 min. (Please note that the container should be wide enough for the gulab jamuns to get fully soaked & double in size.
  2. Stir in between and turn off the flame. Take off the cardamom pods.
 Ingredients for the gulab jamun
  • 1 cup Whole milk Powder
  • 1/4 cup All purpose flour (Maida)
  • 2 tbsp Butter (room temperature)
  • 1/4 cup Milk
  • Pinch of Baking soda
  • Vegetable Oil for frying
Directions

  1. Mix milk powder, flour & baking soda. Add butter and milk. Knead well and make very small balls.
  2. When the oil is medium hot, fry all the dough balls carefully until golden brown. (Keep moving the balls so that it'll get fried evenly). Place on a paper towel for the excess oil to get absorbed.
  3. Transfer into the warm sugar syrup pan. Add in pistachios/almonds. Close and keep aside for at-least 1 hour. Serve with the syrup. Some people like to have it with a scoop of vanilla ice-cream also. Enjoy!


Feb 22, 2014

Kerala Fish Curry

Traditional fish recipe of Kerala prepared in very spicy & tangy gravy.


Total Time......30 min (Prep - 15 min, Cook-15 min)    
Yield...............3 to 4 servings
Level..............Easy


Ingredients
  • Fish pieces (3 Tilapia fillets used in this recipe)
  • 3 or 4 Gambooge (Kudampuli) pieces
  • 8 to 10 Shallots (small onion)
  • 4 tsp finely chopped Ginger and Garlic 
  • 2 1/2 tsp Red Chilly powder **
  • 1 tsp Coriander Powder
  • 1/4 tsp Turmeric Powder
  • 1/2 tsp Fenugreek seeds
  • 1/2 tsp Mustard seeds
  • 2 strands Curry leaves
  • 3 tbsp Coconut Oil
Directions:
  1. Soak gambooge pieces in 1/2 cup of warm water. 
  2. Clean fish thoroughly, cut into pieces and keep aside.
  3. Heat a pan and pour oil. When oil is hot, add mustard seeds. After it splutters, add fenugreek seeds.
  4. Then add chopped shallots, ginger, garlic and few curry leaves. Saute till the shallots turn golden brown.
  5. Make a paste of chilly powder, coriander powder and turmeric powder using oil.  Reduce flame and saute for 3 to 4 min. (Make sure it doesn't burn)
  6. Add 2 cups water, fish pieces, soaked gambooge with the filtered water(to avoid the sediments), remaining curry leaves and salt. 
  7. Close with a lid and cook for 10 min to 15 min or until the fish is cooked & gravy slightly thickens. Serve with cooked tapioca, rice etc.
**Note: Reduce the quantity of chilly powder if needed. This dish is very spicy. Also, use kashmiri chilly powder for more colour.

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