Tangy Tamarind Chicken Curry

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:

Ginger Chicken

Mughlai Chicken

Hot 'n' Sweet Chicken

Chicken Sandwich

Apple & Raisin mini Galette

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.

Methi Prawns

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.

Baked Bittergourd

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.

Baby Okra & Egg Stew

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

Fish curry with a Mediterranean Twist

This fish recipe is similar to the consistency and taste of a stew.  Not much sour, the Mediterranean spice that has gone into the making is rosemary. The addition of coconut milk keeps the Kerala base of a fish curry. Tastes good with rice as well as bread.

the recipe

Fish fillets or flat soft fish (pearlspot or pomfret) - 8 pieces

Onion - 1

Ginger - 1 inch piece

Green chilly - 1

Pepper powder - 1 tsp

Oil - 2 tbsp + oil for frying

Rosemary - 1 tsp

Tomato - 2

Coconut Milk / Milk  - 1 cup

Salt - to taste

ingredients for the marinade

Lemon juice - 2 tbsp

Salt - to taste

Pepper powder - 1/4 tsp

Turmeric - 2 pinch

the method

Marinate the fish with the ingredients for the marinade for about ten minutes and shallow fry it.

In another pan heat 2 tbsp oil and stir in the onion. When translucent, add ginger and green chilly. Sauté for a minute and add the tomatoes. Stir till the tomatoes are soft. Add the rosemary and pepper powder and stir for ten seconds and then add the coconut milk / milk. Add salt and mix well. Add the fried fish pieces and simmer for ten minutes. Done.

Orange Cake

Whenever I see citrus fruits, I just think about using them up in my cooking: as a fresh ingredients or a cooked one. The reason is nothing but citrus fruits are very refreshing. Hope you will agree that even a simple lemon juice with a dash of salt is a way of rejuvenation when you are exhausted. If you are apprehensive about using salt in lemon juice, i would say it is highly recommended. This comes from my days in the NCC when salted and sugared lemon juice was served during breaks. 

The idea of an orange cake has been in my mind for quite some time. Somehow the addition of the whole orange peel kept me thinking whether i should try this or not. Finally, I stumbled upon an orange extract recently. I knew I cant buy it just for a one time use. So i thought about preparing orange soufflé, orange cupcakes, orange muffins and of course an orange cake to use the whole thing up. And then I dint buy the orange extract. An orange extract is not actually needed for the cake. Fresh orange is used to bring out the flavor. 

the recipe

Orange - 2

Flour - 3/4 cup

Baking powder - 1 tsp

Egg - 2

Caster sugar - 1/2 cup

Oil - 1/2 cup

Milk - 5 tbsp

Vanilla extract - 3/4 tsp

to prepare the pan

Butter - 2 tsp

Flour - 1 tsp

the method

Chop the one orange into tiny pieces along with the peel. Deseed the orange as you cut it. This can be done by cutting the orange into half horizontally and then cutting through the segments. Keep it aside.

Prepare a cake pan by greasing it with butter and then by sprinkling flour. Dust off excess flour. I used a bundt pan 'coz the cake mixture is moist

Sift the flour and baking powder three times. 

Preheat the oven at 180 C for 5 minutes.

In a bowl, beat the eggs one by one at minimum speed. Add the sugar 1 tbsp at a time and run the electric beater in swirls. When all the sugar is added turn to high speed and beat the egg and sugar mix until it has doubled in volume. Add the vanilla extract and mix well. Pour the oil and beat till thoroughly incorporated. (I use a spatula to mix flour). Keep aside 1/4 of the flour. Add the remaining flour in batches alternatively with tablespoons of milk starting and ending with flour.

Mix the chopped orange with 1/4 of the flour (this is to make sure that the orange doesn't get collected at the bottom of the pan). Add to the cake mix, mix well. Pour it into the prepared pan and bake at 180 C for 35 - 40 minutes. Check whether a skewer or knife comes out clean. Take the cake out of the pan after ten minutes or when the cake has partially cooled. Pour juice from one orange on top of the cake. 

afterthoughts:

If you feel the top of the cake is getting overly browned / burnt cover the cake pan with parchment paper after the first 12-15 minutes of baking.

I have used a whole orange in this cake - peel on.....kids may be fussy about eating the peel....the peel can be substituted with rind from one orange.

Green Pea Green Kurma

Green Pea is a favourite at home: be it in curries, biryani or the roasted ones as a snack. I used dried peas for this kurma but wanted to give a green colour by adding some green bell peppers. The addition of coconut however has given a lighter colour to the kurma. Tastes good with chapati or hoppers.

Usually dried green peas turn mushy when pressure cooked. This time I adjusted the soaking time (6 hours)

and reduced the pressure cooking time to just half the usual one (three whistle) and boiled the peas with salt. The peas were cooked but still hard. The rest of the cooking was done along with the masala and then it turned to have a soft texture while not losing its shape.

the recipe

Boiled green peas - 1 1/2 cup

ingredients to be ground to a paste

Onion - 1

Green Bell Pepper - 1 medium sized

Green chilly - 1 or 2

Garlic - 6 cloves

Ginger - 1/4 tsp

Cloves - 3 or 4  small

Cinnamon - 1/2 inch piece

ingredients for the coconut mixture

Coconut, grated - 5 tbsp

Fennel seeds - 1/2 - 3/4 tsp (soak for 5 minutes)

Cumin - two pinch
Poppy seeds - 1/2 tsp (soak for 10 tminutes)

other ingredients 

Salt to taste

Oil - 1 tsp + 1 tbsp

Pepper powder - 1/4 tsp

the method

Heat 1 tsp oil in a pan and saute the ingredients to be ground to a paste for one minute. Grind it to a paste.

Heat 1 tbsp oil in a pan and add the cooked peas without water. Saute for two minutes. Add the onion mixture and cook for another two minutes. Pour the water from the cooked peas. Grind the coconut with fennel, cumin and poppy seeds to a smooth paste. Add it to the peas. Add pepper powder. Cook till the kurma gains preferred consistency.

Tomato Dosa

Tomato Dosa is a tasty twist to the usual ones. Kids would like this for its color. I like to have this with sugar though it tastes good with coconut chutney also. The cone shape was made to entertain the kids…

Squid in Roasted Coconut Gravy

Our proximity to the sea and backwaters has an impact on our cuisine. When meat cries fat, calories, cholesterol and an escalating BMI, sea foods come to our rescue. Squid is usually prepared as a stir fry. The need for gravy finally resulted in this preparation. Squid may be associated with a bland taste, but if infused