Goan Chicken Curry

Ingredients
Marinade
1 kg chicken, cut into small pieces(I used boneless)
1tsp salt
11/2 Tbsp ginger-garlic paste
2 Tbsp lemon juice

To be ground into a paste
4 red Kashmiri chillies
2 tsp cumin seeds
10 peppercorns
1/2 tsp turmeric powder
1 Tbsp coriander seeds
5 cloves
1 inch cinnamon

Other ingredients required
6 onions chopped fine
4 tomatoes chopped fine
4 green chillies, chopped fine
3 potatoes, small, peeled and cut into cubes
4 Tbsp oil
1/2 tsp hing powder(asafoetida)
3 Tbsp chopped coriander leaves

Method

• Marinate the chicken pieces with the ingredients under marinade and keep aside.
• Grind the ingredients that are to be ground into a fine paste by adding little water if required and keep aside.
• Heat 2 Tbsp of oil in a pan and saute one chopped onion well.
• Once the onion turns translucent add the marinated chicken to it and fry well until the chicken turns white in colour. Keep this aside.
• In another pan heat the remaining oil and saute the remaining onions.
• Once the onions start to turn golden add the chopped tomatoes and green chillies. Stir fry for a few minutes.
• Now add the ground paste and fry for one to two minutes.
• Add the chicken that was kept aside along with 2 cups of water,cubed potatoes and salt.
• Mix well and cover and cook on low heat until the chicken and potatoes are well cooked and gravy thickens.
• Finally add the asafoetida and chopped coriander leaves. Give a good mix and serve hot.

Recipe adapted from here

Spicy Boneless fried chicken

Ingredients

1 kg boneless chicken- cubed

2 or 3 slit green chillies

few curry leaves

1 tbsp finely minced ginger

1 tbsp finely minced garlic

1 tbsp tomato ketchup

1 onion cut into large cubes

1/2 tsp black pepper powder

 coconut oil as required

1- 2 tbsp lemon juice

For the marinade

1 tbsp kashmiri chilly powder

1 tsp red chilli powder

1/4 tsp turmeric powder

1 tsp coriander powder

1/2 tsp chaat masala

1/2 tsp black pepper powder

1 tbsp ginger-garlic paste

1 tbsp lemon juice

1 tbsp corn flour

salt to taste

Method

• Marinate the chicken with all the ingredients under marinade and marinate for atleast 2 hours in the refrigerator.
• Heat oil and shallow fry the marinated chicken in batches until reddish brown in colour and keep aside.
• Heat 1 tbsp coconut oil and throw in the minced ginger, garlic,green chillies and curry leaves  Saute for a minute and then toss in the fried chicken and mix well.
• Add the tomato ketchup, onion and pepper powder and mix well. 
• Remove from the heat and sprinkle the lemon juice, mix well and serve.

Idli Upma

Have some left over idlis? Then here's how you can turn them into another quick breakfast dish.

Ingredients

4-5 idlis

3-5 shallots sliced thin

1 green chilli chopped

1/4 tsp mustard seeds

1/4 tsp urid dal

few curry leaves

1 tsp chopped coriander leaves

2 Tbsp oil

salt to taste

Method

• Chop or crumble the idlis into small pieces and keep aside.
• Heat oil in a pan and add the mustard seeds
• Once they begin to crackle add the urid dal and curry leaves.
• Mix well and add the sliced shallots, green chilli and salt(add less salt as the idlis already have salt in them).
• Fry until the shallots turn golden brown. 
• Now tip in the chopped idilis to the fried onions and mix well.
• Fry for 2-3 minutes until the idli pieces are well coated with the onion mixture.
• Garnish with some finely chopped coriander leaves and serve hot.

Mangalorean Fried Squid

Ingredients
1/4 kg squid,cleaned,cut into rings
1 medium onion,finely sliced
2 teaspoon Kashmiri chilli powder
1 teaspoon cumin powder
1/4 teaspoon turmeric powder
1 tablespoon vinegar
Salt to taste
3-4 sprigs curry leaves
Coconut oil for frying

Method

• In a bowl,add  chilli powder,cumin powder,turmeric powder,vinegar and salt.Mix the ingredients with water and make a paste.
• Marinate the squid with the above masala and refrigerate for half an hour.
• Heat a pan with 3-4 tablespoon coconut oil.
• Sauté onion and curry leaves on medium flame and stir until the onion turns golden brown.
• Turn up  the heat to high and carefully add the squid.
• Stir on high flame for 1 - 2 minutes.
• Turn-off the flame when the squid  turns opaque or white.(over cooking will make the squid rubbery).
• Serve hot with rice.

Chembu Moru Curry

Ingredients
200 gms chembu/baby taro/arbi, peeled, washed and diced
1/4 cup grated coconut
2 cups yoghurt or buttermilk
1/4 tsp cumin seeds
1/2 tsp turmeric powder
3-4 green chillies,slit
few curry leaves
1/2 tsp mustard
1/4 tsp fenugreek seeds
2-3 whole red chillies
1 Tbsp coconut oil
salt to taste


Method

• Cook the chembu with the turmeric powder, salt and green chillies.
•  Grind the coconut with cumin seeds into a fine paste.
• Add the yoghurt to the paste and blend again well.
• Pour this to the cooked chembu and mix well. Allow this to come to boil on a low flame.
• Switch off and keep aside.
• For the seasoning, heat the coconut oil in a small pan, add the mustard seeds. Once the mustard crackles, add the red chillies, fenugreek seeds and curry leaves. Once the spluttering stops, pour this seasoning to the prepared chembu curry. Cover with a lid and keep this undisturbed for 5 minutes, so that the aroma lingers in the curry.
• Open and mix well. Serve with steamed rice and a spicy side dish. Enjoy:)

Chocolate Mousse

Ingredients

150 grams mini marshmallows

50 grams soft butter

250 grams good dark chocolate,chopped

60 ml hot water

280 ml whipping cream

1 teaspoon vanilla extract

                          

Method

• Melt the marshmallows,butter,chocolate and hot water in a saucepan on medium flame.Stir in between.
• Once the mixture is melted completely, turn off the flame and keep  aside.
• Meanwhile,whip the whipping cream and vanilla extract until thick with the help of an electric beater.
• Fold the whipping cream into the cooling chocolate mixture until smooth.
• Pour into glasses or ramekins and refrigerate for few hours.

Recipe source:Nigella Lawson

Prawns tomato roast

Ingredients
500 gms prawns, cleaned and deveined
a handful of shallots, sliced
1 Tbsp ginger-garlic paste
1 large tomato chopped
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tsp kashmiri chilli powder
lots of curry leaves
 3-4 Tbsp coconut oil
salt to taste

Method

• Marinate the prawns with turmeric powder, chilli powder and salt.
• In about 3 Tbsp of coconut oil saute the sliced shallots. Once it starts turning golden brown add the ginger-garlic paste and fry well until the raw smell is gone.
• Add the kashmiri chilli powder and fry for a minute more.
• Now add the tomatoes and mix well. Cover and cook for few minutes until the tomatoes turn mushy.
• Once the tomatoes are fully mashed and oil layer starts to show from the sides, tip in the prawns. Mix well.
• Add some curry leaves and let the prawns get cooked in the tomato gravy(don't add water, the prawns should get cooked in the juice of the tomatoes).
• Fry well until the prawns are cooked, dark in colour and coated with the tomato masala.
• Remove from heat and add some more curry leaves and drizzle 1 Tbsp of coconut oil on top and serve hot.

Mushroom Mappas

Ingredients
10-12 mushrooms(any kind can be used)
1 large onion, sliced thin
1 inch ginger piece, sliced into sticks
3-4 garlic cloves, sliced
2 green chillies, slit
1/4 tsp turmeric powder
1 tsp chilli powder(use less if you don't want it very spicy)
2 tsp coriander powder
3/4 cup water
3/4 cup thick coconut milk
curry leaves, few
salt
3 Tbsp coconut oil
2-3 shallots/cherulli, sliced
1/2 tsp mustard seeds
1/4 tsp fennel/saunf/perumjeerakam powder

Method

• Slice the mushrooms and keep aside
• Heat 2 Tbsp oil in a wok. Add the sliced onion, garlic, ginger, green chillies and curry leaves. Saute until the onion turns light brown in colour.
• Reduce the flame and add the turmeric powder, chilli powder and coriander powder. Mix well and fry for 2-3 minutes on a low flame.
• Add the sliced mushrooms, salt and mix well. Fry for 2 minutes and then add the water.
• Mix well, cover and cook on a medium flame until the mushrooms get cooked.
• Once the mushrooms are cooked, add the thick coconut milk and mix well. Heat for 2-3 minutes and then remove from heat.
• In a separate pan, heat the remaining 1 Tbsp oil. Add the mustard seeds. Once they start to splutter, add the sliced shallots and few curry leaves.
• Fry until the shallots turn golden brown. Add the fennel powder and fry for a second more(A beautiful aroma comes at this step). Pour this seasoning over the mushroom curry and cover immediately.
• Let it stand for 10 minutes before serving. Mix well and serve.

*Don't skip the addition of the fennel powder, as this ingredient gives a beautiful taste to the dish.

Strawberry Mousse

Ingredients
1 cup strawberries,chopped
8 tablespoon sugar
5 tablespoon water
1 teaspoon unflavoured gelatin
A pinch of salt
2 large egg whites
1/4 teaspoon vanilla extract
1/2 cup heavy cream

 Method

•  In a bowl  add strawberries and 1 tablespoon sugar and toss gently.
• Process in a food processor until smooth.
• Pour 2 tablespoon water in a large bowl,sprinkle with gelatin and let it stand for 5 minutes.

• Place a saucepan on medium heat and add 6 tablespoon sugar,remaining water and salt .
• Stir well until sugar dissolves and bring to a  boil and cook for about 4 minutes and turn off the flame.
• Add egg whites to gelatin mixture and beat with a hand mixer on high speed until foamy.
• Gradually add 1 tablespoon sugar,beat at high speed until soft peaks form.
• Gradually pour hot sugar syrup into egg white mixture,beating first at medium speed and then at high speed until stiff peaks form.

• Add vanilla extract.
• In a separate bowl add cream and beat at high speed until stiff peaks form.
• Fold 1/4 of egg white mixture into whipped cream then fold the remaining.
• Fold in the strawberry mixture.
• Spoon the mousse into desert glasses and chill for 2 hours or until set.

Butter Cauliflower

All of us are familiar with Butter Chicken,a classic Indian dish, a dish that is being ordered since ages when you visit a restaurant. A dish that is relished by almost all in a family. Switching to a vegetarian note, the ordered dish is mostly Butter Paneer , otherwise known as Paneer Makhani. The dish mainly revolves around the basic makhani gravy and the main ingredient added can vary. The makhani sauce again has many versions. I have posted the recipe of Paneer Makhani earlier and that was made in a diffferent way. What basically calls for the makhani is a tomato based gravy which has the richness of cream/cashews and of course butter. Here I have added cauliflower to the makhani gravy and made another member of the Makhani family- Cauliflower Makhani or Gobhi Makhani or Butter Cauliflower. Must admit that it is a rich curry in every sense, but the taste too is truly rich. A must try dish I would say, especially if you have some guests coming up, serve this with some nan/jeera rice/pulao or any Indian bread.

Ingredients

1 cup cauliflower florets

2 onions, chopped roughly

3-4 tomatoes, chopped roughly

2 tsp kashmiri chilli powder

1 Tbsp fresh ginger-garlic paste

1/4 cup cashew nuts

1 tsp honey

2 cinnamon sticks

2 bay leaves

4 black cardamom

2 cloves

1 tsp turmeric powder

1-2 cups of water

1/4 cup corn flour

1/2 tsp freshly ground pepper

salt to taste

oil for deep frying

1 Tbsp butter

1 Tbsp kasoori methi

1/3 cup heavy cream

1 Tbsp chopped coriander leaves for garnish

Method

• Wash the cauliflower florets well. Rub turmeric powder and salt to the florets and steam them for about 10-15 minutes(until the florets are partially cooked)
• Make a paste with the corn flour, pepper and salt by adding little water.
• Rub the steamed florets with the cornflour paste and deep fry in oil, in batches on a medium flame until they turn brown and crisp. Remove them with a slotted spoon on to a kitchen towel, to remove the excess oil.

• To prepare the makhani gravy,  heat butter in a pressure cooker.
• Add the onion and fry until they turn translucent.
• Tie the cinnamon sticks, bay leaves, cloves and cardamom in clean muslin cloth.
• Now add the ginger garlic paste(use freshly ground ginger garlic paste and not the store bought one). Saute for a few seconds or until the raw smell goes off. Then add the spices packed muslin cloth bag.
• Now add the chilli powder, tomatoes and cashew nuts. Mix well and fry for a minute.
• Close the cooker with its lid and cook until the cooker gives off 2-3 whistles.
• Switch off the cooker. Once the steam is released on its own, open the cooker and allow the contents to cool well.
• Once cooled blend the mixture well into a smooth paste.

• Heat some oil/butter in a wide pan. Add the ground paste, honey and salt. Saute for a minute.
• Add water to make a gravy. Once it starts to boil and gravy starts to thicken, add the kasoori methi and cream(diluted in little water) and mix well.
• Finally add the fried cauliflower florets. Mix well and serve garnished with chopped coriander leaves and drizzle some fresh cream on top.

Have served it here with some coconut rice, the recipe of which will be upcoming soon.

Baked Corn Rolls

Ingredients

12 bread slices, crusts removed

1 cup boiled sweetcorn

1 potato, boiled and mashed

1 onion chopped fine

2 green chillies, chopped fine

1 tsp ginger paste

1/4 cup fresh coriander leaves, chopped 

1 tsp lemon juice

salt to taste

2 Tbsp oil

Method

• Preheat the oven to 180 degree celsius.
• In a blender, coarsely crush the sweetcorn.
• In a bowl, add the mashed potato, green chillies, ginger paste, fresh coriander, lemon juice, salt and the coarsely ground sweet corn. Mix everything well.
• Heat oil in a pan and saute the onion until light brown in colour. Add the onion to the corn potato mixture and knead everything well.
• Divide the mixture into 12 equal portions and shape each portion into an oval shape roll and set aside.
• Soak the bread slices, one at a time in water for about 1-2 seconds. Squeeze out the water by gently pressing each slice between your palms. Place a potato-corn oval portion at one end of the pressed slice and roll tightly to enclose the mixture completely within the bread slice. Tuck the ends inside to seal the roll.

• Repeat this with the remaining bread slices and potato corn mixture.
• Place the prepared rolls on a greased baking tray. Bake for approximately 12- 15 minutes or until the rolls turn light brown.
• Serve hot with tomato ketchup or green chutney.

Chocolate Peda

Just happened to see this recipe of instant chocolate pedas in Ramya's blog. The recipe sounded so easy and was sure to a be a hit among kids. Exams are going on and so is the hunger pang..something new has to be made on a daily basis for the kids. At the right time came this handy recipe which could be made in no time and the taste was just awesome. Thankyou Ramya for this lovely recipe.Over to the recipe of instant chocolate pedas..

Ingredients

1 cup milk powder

1/2 tin condensed milk

2 tsp unsweetened cocoa powder

a pinch of cardamom powder

2 tsp milk

1 tsp ghee + extra for greasing

chopped nuts for garnishing(here I have used chopped pistachios)

Method

• In a non-stick pan, add the milk powder, cocoa powder, condensed milk and milk. Heat this mixture on low flame, stirring continuously.
• Keep stirring continuously until the mixture starts to thicken and starts leaving the sides of the pan.Initially it may seem a bit watery but slowly it will start thickening. Once it starts sticking to the spatula and seems like a sticky dough, add 1 tsp ghee and mix well.
•  Transfer this dough into a plate greased with ghee.

• Once it cools a bit(so that it can be kneaded with your hands), add the cardamom powder and knead the peda mixture for a few seconds.
• Shape small pedas with the dough and garnish with chopped nuts. 

Red Velvet Pancakes

Pancakes are one breakfast dish that is greatly fancied by my kids. But somehow this is not a thing which has impressed me much and so I have never bothered to try the variations in them. The other day the request popped up for a red velvet pancake, and when the request prolonged for a long time I knew that I had to give it a try and that was how the search for the recipe went and finally ended up making this one. I have to admit the fact that, this pancake did impress me!!! It was really delicious especially with the cream cheese sauce that went along with it. So here's the recipe for the same. 

Ingredients
2 cups all purpose flour
1 Tbsp unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
a pinch of salt
2 large eggs
3/4 cup sugar
1 1/4 cup buttermilk
1/2 cup melted and cooled unsalted butter + extra for coating the griddle
2 tsp red food colouring
1 tsp vanilla extract
1 tsp apple cider vinegar

For the cream cheese sauce
8 Tbsp cream cheese, at room temperature
1/4 cup sour cream
3 Tbsp whole milk
2 Tbsp castor sugar

Method

• Prepare the cream cheese sauce by whisking together all the ingredients mentioned under cream cheese sauce and keep aside.
•  In a bowl, sift the flour, cocoa powder, baking soda, baking powder and salt.
• In another bowl, beat the eggs and sugar until pale yellow. Then add to it the buttermilk, melted butter, food color, vanilla extract and vinegar.
• Add the egg mixture to the flour mixture and fold until well incorporated.

• Heat a griddle or a non-stick skillet. Lightly coat it with melted butter. Pour a laddle full of the batter into the hot skillet. Spread it out lightly if needed.
• Cook until bubbles begin to pop up on the surface of the pancake. This will take approximately 3 minutes.
• Now flip over and cook the other side too(another 1-2 minutes). Remove the pancake and transfer onto a serving plate. Repeat this with the remaining batter.
• While serving drizzle the prepared cream cheese sauce on top of the pancakes.
• You can also drizzle some maple syrup and top with some toasted pecans if you wish to.

Recipe courtesy- www.foodnetwork.com

Bengali style cabbage curry

 Ingredients
2 cups of shredded cabbage
1 potato, diced
2 tomatoes, finely chopped
2 tsp kashmiri chilli powder
1/4 tsp garam masala powder
1/2 tsp turmeric powder
1/2 tsp sugar
1 tsp mustard seeds
1/2 tsp cumin seeds
1/4 tsp fenugreek seeds
1/2 tsp fennel seeds
1/4 tsp asafoetida powder
1/2 inch cinnamon stick
1 bay leaf
2 cloves
2 whole red chillies
salt
2 Tbsp oil

Method

•  Heat oil in a heavy bottomed pan. Add the mustard seeds, cumin seeds, fenugreek seeds, fennel seeds, cinnamon stick, bay leaf, cloves, whole red chillies and asafoetida. Keep the flame low.
• Once the mustard crackles and the remaining ingredients attain a golden colour, add the shredded cabbage.
• Stir fry on high flame for about 1 minute, then reduce the flame to medium and stir fry for 5 minutes more, so that the cabbage sides of the cabbage shreds turn into a golden brown colour. The cabbage has to get a roasted look.
• Now add the chopped tomatoes and salt. Cover and cook on low flame until the tomatoes get mushy.
• Add the diced potatoes, turmeric powder and chilli powder. Saute for 1 minute, then add 1 glass of water.(The water should be about 1 inch above the vegetables)
• Cover and cook until the potatoes are cooked and the water is almost absorbed. Add 1/2 cup of warm water and mix well.
• Now add the sugar and garam masala powder and cook for 1 minute more. Serve hot.