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Tangy Tamarind Chicken Curry

>> November 30, 2010



Chicken is such a versatile meat that it can imbibe a variety of flavors. The frequent use of chicken in our kitchen demands new recipe once in a while. I thought of a spicy change and ended up adding some tamarind paste, and the taste was awesome. Tamarind gives a mild sourness, a little sweetness and a very good consistency to the gravy. 


the recipe

Chicken – 1200 -1400 gms
Onion – 2
Green chilly – 2 small
Curry leaves – 2 sprigs
Coriander leaves – 1 + 1 medium plants
Chilly powder – 1 ½ tsp (adjust to taste)
Turmeric powder – 1 tsp
Roasted coriander powder - 1 tsp
Pepper powder – 1 tsp
Tomato – 2 medium
Salt to taste
Oil – 2 -3 tbsp
Tamarind – 1 ½ to 2 tsp

 Ginger – 1 ½ inch piece
Garlic – 10 cloves
Garam Masala – 1 ½ tsp

the method

Wash the chicken and keep it aside. Grind the ginger, garlic and garam masala (3G paste) into a fine paste (add some water to grind).

Heat oil and add the chopped onion. When light brown add the 3G paste, curry leaves and green chillies and sauté till the water content is evaporated. In medium heat add chilly, turmeric and pepper powder and stir till lightly roasted. Stir in the tomatoes and roasted coriander powder and stir till tomatoes are soft. Chop one coriander leaf plant and add to the masala. Add the chicken pieces and salt. Mix well. Add half cup water and cook. Add more (1/2 cup) water if required. Dissolve the tamarind in ¼ cup water and make a pulp. Strain it. When the chicken is almost done pour the tamarind pulp and chopped coriander leaves (from 1 plant). Simmer for five minutes. Serve with rice. It is irresistible.

Please do not try this recipe if you have gastric problems. The use of tamarind and green chilly is likely to increase heart burn.

other chicken recipes in this blog are:

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Apple & Raisin mini Galette

>> November 23, 2010


Galette is a French free form crusty cake. It is a free form because it can be done either with a home made dough or a ready to use puff pastry and the shape can vary according to one's taste with a sweet or savory filling. Since this was my first attempt at a galette i tried a mini version.

the recipe

Wheat flour - 1 cup
Butter - 40 gms or more
Salt - 1/2 tsp
Sugar - 1 - 2 tsp
Cold water - a little less than half cup

Apple - 2
Raisins - 2 tbsp
Cinnamon powder - 1/2 tsp
Sugar - 1 tbsp
Butter - 1 tsp

the method

Place the wheat flour, salt and sugar in a bowl and mix well. Chop half of the butter and crumble it with flour. Chop the other half of the butter and sprinkle it over the crumbled mix. Combine the dough by adding cold water little by little. Do not knead the dough. When the wheat and butter mix is brought together, press it down to a disc shape, cover and refrigerate for half an hour.

Meanwhile, peel the apple and slice it into thin pieces. Heat one teaspoon butter. Place the apple, sugar and raisin in the butter. Add cinnamon powder and gently mix for one minute. Turn off heat.

Roll the refrigerated dough into 2 cm thick pastry. Roll it gently so that the air bubbles are not pressed down. Leave about 2 inch from the sides and arrange the spiced apple slices. Fold the sides of the galette. Bake at 180C for 20 minutes or till it browns. Place the raisins between the apple slices. Serve warm.

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Methi Prawns

>> November 17, 2010







Methi prawns happened as a result of my desire to prepare something different from the usual prawn preparation. The recipe is inspired by the malai chicken ( with the addition of coconut cream) and some other North Indian dish (with the addition of Kasuri Methi).

the recipe

prawns – 250 gms
onion – 1
tomato – 1
turmeric powder – ½ tsp
ginger juliennes – 1 tbsp
chilly powder – 1 ½ tsp
coconut milk – ¼ cup
kasuri methi (dried fenugreek leaves) – 1 tsp
salt – to taste
oil – 2 tbsp
pepper powder – ¼ tsp

the method

Clean and de-vein the prawns.

Heat oil in a pan and add the chopped onion. When translucent add ginger and sauté till the flavor comes out. Add turmeric, chilly and salt and stir for a while. Stir in the chopped tomato. When soft add the prawns and let it cook in low flame (about 5-7 minutes). Pour the coconut milk 1 tbsp at a time. Let the gravy absorb the milk and repeat adding the rest of the milk similarly. Soak kasuri methi for about 2-3 minutes. Wash it twice and then add to the prawn gravy. Cook for one minute. Add the pepper powder and give a nice stir. Turn off heat. Serve with rice.

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Baked Bittergourd

>> November 10, 2010


the recipe

Bittergourd - 1
Salt 
Sugar
Oil

for the filling

Oil - 1 tbsp
Onion - 1
Small onion - 10
Tomato - 1
Potato, grated - 1
Turmeric - 1/8 tsp
Chilly powder - 1/2 tsp
Pepper powder - 1/2 tsp
Cinnamon - 1/2 inch piece
cloves - 2

the method

Cut the bittergourd into two lengthwise. Poke it with a knife or fork. Apply a mixture of adequate oil, sugar and salt. Let it marinate for 15-30 minutes. 

Place it in a baking tray and bake it for 15 minutes at 180C on one side. Turn the bittergourd pieces and bake again for 15 minutes.

To prepare the filling, heat oil in a pan and stir in both the onion and small onion. Add the cinnamon and cloves and saute till onions are translucent. Add the turmeric, chilly and pepper powder. Saute for a minute and add the chopped tomatoes. When soft add the grated potato and salt. When the potatoes are half done, turn off heat.

Place the filling in the bittergourd. Drizzle some oil and bake again for 15 minutes at 180C. Cut it into 1 inch pieces and serve with rice.

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Baby Okra & Egg Stew

>> November 07, 2010


I don't know whether baby okra is a brand name as such. But I know that these tender ones taste really good. Okra or ladies finger tastes good in a garam masala base and I wanted to try it with eggs. This dish tastes good with bread or chapathi. A spicy version* with the addition of coriander powder can be had with rice also. If you dont find tiny baby okra, tender okra may be used. I like to cut the egg into two in curries because the slightly melted yolk gives a nice taste to the gravy.

the recipe

Baby Okra - 15-20 nos
Eggs, boiled - 4-6

Oil - 2 tbsp
Onion - 1
Ginger juliennes - 1 tbsp
Garlic, chopped - 1 tbsp
Turmeric - 1/4 tsp
Chilly powder - 1/2 tsp
Pepper powder - 1/2 tsp
Garam Masala - 1/2 tsp
Lemon Juice - 1 tbsp
Milk - 3/4 cup
Salt to taste

the method

Wash the okra and slit it on one side so that the veg remains as whole.  Prepare some salt solution and rub it inside the okra.

Heat oil in a pan and place the onion. When translucent add the ginger, garlic and okra. Stir it in low flame till the okra has become almost soft. Add the turmeric, chilly, pepper and garam masala. Stir for a minute and add the lemon juice. Add salt. Turn to low flame and place the eggs and add milk.Stir well. Adjust salt and pepper. When the milk boils turn off heat. Serve with bread or chapathi.

* for a spicy taste add 1/2  tsp coriander powder

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