Royal Red Chilly Chicken Curry | a recipe adapted from Rajasthani 'Lal Maas'

This is a very easy recipe to make with the ultimate result being a succulent and delicious curry as you can see in the picture. The recipe uses whole spices and the heat from the spice is mellowed down by the addition of yoghurt / curd. The amount of heat in the curry can be adjusted to suit your taste by increasing or decreasing the amount of chilly powder while the quantity of other whole spices remain the same.

The dish is cooked with ghee and i did not use oil. It is good to pamper yourself with these traditional recipes and this would definitely make you feel lika a 'royal'. While cooking this chicken, the aroma was so exotic and i couldn't stop myself saying a wow. So, it is just to say that if you consume ghee once in a while it wont hurt or otherwise, indulge in this treat and you can merrily starve the next day ...he he he...

ingredients

1 medium sized chicken - 1200 to 1400 gms, cut into desired size pieces 

whole spices

i am writing the list of spices in the order which it has to go into the ghee

bay leaf - 2 small leaf, torn into 2

black cardamom - 3

green cardamom - 5

cinnamon stick - 1 inch stick, 2 pieces

cloves - 6

fennel seeds - 1 tsp

cumin seeds - 1/2 tsp

pepper corns - 1/2 tsp

kashmiri red chilly - 20(split it into two lengthwise using scissors to remove seeds and dust & give a quick wash)

other ingredients

ghee - 2 to 3 tbsp

onion - 2 

garlic - 16 cloves

ginger - 1 inch piece

turmeric - 1/2 tsp

chilly powder - 2 tsp (add more after tasting the curry half way through the cooking)

curd - 300 ml

salt to taste

I have seen the addition of coriander leaves in this recipe in many tv shows and i have prepared this recipe with and without it. I prefer not to add coriander leaves.

Saffron Sago Badami Kheer

I wanted to start this New Year on a sweet note and found the Vermicelli Badam Kheer at Sreevalli’s Ammaji Recipes

She had given an option of substituting the vermicelli with sago. Since vermicelli kheer / payasam is an usual version I have prepared the kheer using sago.

the recipe

Sago / Jowari – 4 tbsp, soaked for 1 – 1 ½ hours

Sugar – to taste

Cardamom - seeds from 5 cardamom, powdered

Milk – 300 ml

Almonds / Badam – 20 nos soaked in hot water, peeled and ground to paste

Saffron – 1 generous pinch

Few almonds to garnish

the method

Wash the soaked sago / jowary thrice. Cook the sago with 100 ml water. When it is almost done add the milk and almond paste and cook in medium flame. When the milk starts bubbling add the saffron strands and sugar and keep stirring for about 5 minutes. The kheer will begin to thicken slowly. Add the powdered cardamom and check sweetness. Add more sugar if need be. Turn off heat.

Serve after 5 – 10 minutes garnished with few almond slivers and saffron strands.

Eggplant & Potato Vindaloo

Vindaloo or Vindalho is essentially a recipe used to prepare meat. Vindaloo means cooked with wine and garlic. Since white wine is not commonly available in India vinegar is used in the preparation. I tried this eggplant and potato vindaloo to introduce the taste to vegetarian readers. I should confess this tasted better than the meat vindaloo. 

The dish is slight fiery and pungent. Please adjust the quantity of chilly powder to suit your taste. Also, the quantity of cumin, fenugreek and mustard should be in the right proportion otherwise the dish will have a bad taste.

the recipe

Eggplant / Brinjal - 250 gms

Potato - 250 gms

ingredients for the mustard paste

Small onion - 5 or Onion - 1/2

Garlic - 3  cloves

Ginger - 1/2 inch piece

Mustard - 1/4 tsp

Cumin - 1 generous pinch

Fenugreek seeds - 1 pinch

Vinegar - 2 tbsp

Tomato - 2 medium

other ingredients

Small onion - 5 or Onion, chopped - 1/2

Turmeric - 1/2 tsp

Chilly powder - 1 tsp

Pepper powder - 1/2 tsp

Salt to taste

Sugar - 3/4 tsp

Oil - 1 1/2 tbsp

the method

Cut the potato and eggplant into cubes. Parboil the potatoes and keep it aside. Rub salt on the eggplant and keep it aside. This will take away the bitterness from the veggie. Wash it after 10 - 15 minutes.

Grind the ingredients for the mustard paste into a smooth paste (add adequate water to grind).

Heat oil in a pan and add the chopped onion. When translucent add turmeric. Add the eggplant and saute for a minute. Add the chillie powder and mix well. Pour the mustard paste and add the parboiled potatoes. Add salt and pepper powder. Add 1/4 cup water if need be.Stir well and let it boil. Simmer till the veggies have cooked. The consistency of vindaloo is a thick gravy. If there is more water, turn to high heat and let the water evaporate. Add sugar, mix well and turn off heat. Serve with rice or serve as you please.

the recipe goes to the event  Healthy Lunchbox Ideas - Brinjal/Aubergine hosted by Priya event started by Kalyani