Whole Chicken(I used Rock Cornish Hen)
Onion bulb onion grated
Green chili 1 minced
Ginger-garlic paste 1/2 spoon
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Pepper powder 1/2 spoon
Coriander powder 1/2 spoon
Cumin powder 1/2 spoon
Garam masala powder 1/2 spoon.
Tomato 2 pureed
Bay leaves 2
Almonds 15 - paste
Ghee for frying
Cilantro leaves few.
In a shallow pan, heat ghee and throw in the whole spices. Add onions and tomatoes, fry real good, once it is aromatic, add the marinated chicken. Cover and cook.
Further add almond paste, continue cooking. Once oil shows up on the top, add the chopped cilantro leaves, remove from heat.
Serve warm to go with your chappathis or rotis.
Stuffed Vada Curry:(Coimbatore Special)
Layered Vadai Kuzhambu. Stuffed Vada Kurma.
Thoor dal 1/2 cup
Chana dal 1/2 cup
Fennel seeds 1 spoon
Garlic 1 clove
Dry red chilies 5
No Oil - I steamed them, if you prefer frying...I have no objection:)
Finely chopped onions
Cilantro leaves chopped
Grated fresh coconut
Cinnamon 1 stick
Bay leaves 2
Onion 2 grated
Tomatoes 3 crushed
Ginger=garlic paste 1/2 spoon
Turmeric powder 1/2 spoon
Chili powder 1 spoon
Coconut paste 1/2 cup
Cilantro leaves to garnish
Oil few spoons.
Wet-grind vada ingredients altogether and prepare vadas, stuff them with the ingredients mentioned above. Steam cook for roughly 10-15 minutes or deep fry them, set aside.
In a wide wok, heat oil. Throw in the spices followed by onion, ginger and garlic paste...fry real good till the raw odour leaves the pan.
Add salt, turmeric, chili powder and tomatoes. Cover and cook for few minutes...until the gravy thinckens. Add stuffed vadas and cook briefly. Garnish with cilantro leaves and remvoe from heat.
Serve to go with your rotis or rice.
Fruit punch has became a necessary drink at every garden parties, today! How about looking into, bit of its history? The word 'Punch' comes from the word 'Panch'. In Indian language (both Sanskrit and Hindi), the word 'panch' means 'five'. The original recipe had five ingredients like, spirit, spices, fruit juice, palm sugar and water. To be specific, the authentic Indian punch is called 'Paantsch' by locals. There is an other hypothesis, claims it comes from the Parsi word 'Panj', which also means the same 'five'. However, the root is ultimately traced to Sanskrit word!
During British Raj, recipe was soon adopted by every Anglo-Indian families and employees of East India company. They carried the recipe, back home. It is said that European countries started enjoying this drink as early as 17th century. Well, the term 'punch' was also recorded in British documents, it dates back to 1632, it was an alcoholic drink. Non-alcoholic fruit punch was developed in later years for the occasions, where alcohol was prohibited.
This classic Indian drink's specialty is, their mixing bowls! The punch bowls could be of silver, ceramic or glass but definitely an elaborately decorated piece of article. Although 'punch bowl' concept is very modern invention in India, probably British donation! The whole ethnic set of punch bowls, serving cups, ladles and stirring spoons comes in decorative silver, copper and bronze!
In South India, there is still a tradition of offering 'panakkam' (drink) at the weddings and temples. Probably, this is one of the ancient living recipe of 'fruit punch' (paantasch). The term 'Panakkam', literally means 'drink'. Interestingly this living recipe has exactly the same five ingredients in it. Citrus fruit juice, palm sugar, peppercorns, spirit and water. The drink is still popular in the villages. It is an excellant body coolant, offered widely by villagers and city dwellers during peak summer. Panakkam is prepared for special occasions like Ugadi(Telugu New Year) and at the Tamil Weddings. Generally accepted as refreshing drink.
Peppercorns 1 teaspoon
Green and black cardamoms 3-6 crushed
Jaggery/Brown sugar ¼ cup
Lemon juice ¼ cup
Water 2 cups.
Heat quarter cup of water in a kettle, add the spices (first three ingredients) and filter the same.
Now to this concoction, add the remaining ingredients and mix well.
Chill and serve to beat the heat.
Mirchi Ki Salan: Reposting (Hyderabadi Dish)
Green chilies, as much as you want
Coriander seeds powder1/2 tspoon
Salt to taste
Coconut grated 2 spoons
Roast each separately and powder them together:
Fry in little oil and wet grind these to paste:
Heat oil in a large frying pan. Add chilies, fry for a minute. Set aside.
Add cumin seeds, allow to splutter. Add curry leaves too. Followed by asafoetida, ground paste and coconut. Stir and cook for 3-4 minutes.
Add ground powder, masala powders, simmer till oil separates. Add salt, tamarind paste and a cup of water.
Add chillies and boil till gravy is thickens and oil shows up on the top.
Serve hot with parathas or chapattis or Dhum Biriyani.
Dum Cooking This is one of the slow-cooking method that was introduced to India, by Mughals. It is one of the oldest cooking methods, which dates back to 1500s! Abu Fazl's book 'Ain-i-Akbari'( about King Akbar) describes various cooking styles and recipes in the Royal kitchen. He has also mentioned about 'Dumpukht' a style of cooking, derived from Persian word 'Dum' meaning 'air-cooked' or 'baked'. Although it is not literally air cooked!! What it means is, meat is cooked with its own water, through internally generated steam, where the vessel is sealed with elastic dough/with softened clay. Thus it actually prevents the steam from escaping and the food is done very slowly(with internal steam). The earliest documented 'Dumpukht recipe' is found in Ain-i-Akbari.
Even though this culinary technique was quite familiar to the royal kitchen, however the credit goes to later Mughal ruler, who actually popularised it! And that is how the technique once that was restricted only to the royals, reached common man.
During, Nawab Asaf-ud-Daulah(1700s)of Awadh, dumpukht got famous. In the year 1780, the state of Awadh had severe famine and unemployment was also high. Nawab Asaf-ud-Daulah, the erstwhile ruler decreed the never ending construction of a giant edifice, the Bara Imambara...creating unceasing employment to the locals. So, arrangements were made to provide food, both day and night. It was a complete one pot meal, where rice, meat, lots of local vegetables, sour fruits and spices were cooked together.
Huge containers were filled with rice, meat, vegetables and spices. They were sealed and slow cooked, they ensured an uniform heat from the top by just placing some hot charcoal on the lids. Thus food was made available to the work force during day and night. When the King came to take a look at the arrangements procedures, he got really impressed with the cooking techniques. When the containers of slow cooked meals were opened, the aroma of spices filled the air, the meat turned out to be very tender that it kept falling off the bones and vegetables like turnips, eggplants and sour tasting fruits with rice gave out a complete health gumbo of deliciousness . So, it was once again adopted by the royal cooks and many recipes were later developed using this simple technique and it received an impetus appreciation from Royals as refinement in cooking.
All purpose flour/Whole wheat flour 1 cup
Pinch of turmeric
Combine and bring a soft dough.
Fried/dried onions 1 cup
Black cumin seeds
Rose syrup 1 spoon
For the Dish:
Rice 2 cups
Meat (lamb/goat/poultry) 1 cup
Vegetables (carrot, beans, turnips, beets, cauliflower, peas, potatoes, soya etc)
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Corinader seeds powder 1 spoon
Cumin seeds powder 1/2 spoon
Garam masala powder 1/4 spoon
Green chilies minced
Onions 2 grated
Ginger 2" grated
Garlic 4 minced
Mint leaves 10 crushed
Cilantro 1 cup chopped
Ghee 1 cup.
Marinate meat with all the spices other ingredients(except oil, vegetables and rice)mentioned above.
Now wash rice several times in running tap water, once the water runs clear, retain the rice. Then semi cook the rice and set aside.
In a wide wok, heat ghee and add the marinated meat. Fry for few minutes, once the meat turns opaque and raw smell of spices are gone, throw in the vegetables. Remove from heat.
Now, in a wide oven safe tray...spread the meat-vegetable and followed by semi-cooked rice, repeat the same for more layers. Cover the vessel with a prepared elastic dough. Now set your oven at minimum possible temperature. Slow cook till tender and nice.
Garnish them as you please with fried onion, nuts, raisin and saffron.
Enjoy as a main course.:)
Mushroom Manchurian:(Restaurant Style)
During rainy afternoons, day dreaming, is so inevitable. I prefer day dreaming, to be honest...it just smacks of sentimentality. Not that a trait, I inherited or anything. Just like to live in my own post-apocalyptic life style...hunting, fishing, foraging, building tools?...
Hmmm, looking seriously to join the hunting troop at Oxford (only thing that stops me is, its so unusual for girls)! Just want to experiment 'how it would be to hunt and forage for our dinner plate'! What kind of karmic feeling do we actually experience, while doing so!!
Well, for today's recipe...I didn't gather this mushrooms for sure. Though I strongly wish to do in future...but I am ain't sure, how far my instincts are sharp to analyse an edible or poisonous mushrooms!!
Anyhow, I enjoyed this mushroom manchurian at Rain Forest Restaurant, Adyar Chennai with our family friends. Yeah, yeah you got it right...I was accompanied by bunch of vegetarians and that's why happened to taste this interesting appetizers.:)
White pepper 1 spoon
Soy sauce light
Green chilies 2 chopped finely
Green onions(white part alone finely chopped)
Egg whites from an egg
Oil for deep frying
Soy sauce heavy
Hot sauce(optional, I didn't use any)
Onion 1 medium finely chopped
Green chilies 3-4 chopped
Garlic 7 cloves chopped
Ginger 2" chopped
Green onion 4-6 chopped
Sesame oil few spoons.
Mix salt, MSG, pepper, chilies, soy sauce, flour, egg white and baste them over the mushrooms.
Now deep fry them in warm oil, till golden to reddish brown.
In a separate pan, heat sesame oil. Add chilies, onions, ginger and garlic, saute them. Add fried mushrooms as well. (Well...I skipped this step, as my mushrooms were very hot already and moreover...I consumed some as soon as they were fried, he he)
Now add all the sauces, let it coat to all the sides. Add green onions and remove from heat.
Enjoy. Yummy right!!!
Chicken Masala. Kozhi Varuval. Kozhi Porichadhu. Kodi Kura.
There are zillion of ways to prepare a chicken, in my kitchen!!! Its hard to resist eating chicken, at least once every single day. I know, I know you are horrified on hearing the word 'fried'! Yeah 'lipophobia' is a national epidemic we all share today.
Definitely this post is not about 'heart healthy' or 'trimming the fat'...its just suitable to anyone, who wants to deepen their 'pleasure of eating'. Walk an extra mile or do something productive at your work place...head home for a juicy pan-fried ginger chicken, now say me a honestly 'are you still guilty'?
Chicken - I used boneless, skinless, breast meat - cubed! But I recommend bone-in, skin-on thighs for sure.
Green chilies 6-8
Chili sauce 1/2 cup
Ginger garlic paste 2 spoon
One large purple onion grated
Cilantro 1 fistful
Lemon juice few spoons
Curry leaves 1 fistful(optional)
Beer 1/4 cup(optional)
Oil for pan-frying.
Ginger julienned 1 cup
Cilantro chopped 1 fistful.
Add salt and lemon juice to the chicken. Let this stand for a while.
Now pan fry the chicken briefly in hot oil. Do not throw the oil.
Once the meat is done, opaque and crispy...stir-in all the above mentioned ingredients and keep frying over medium to high heat, until you achieve this above finishing color. And its totally the end product' that will compel you to conclude cooking. So, garnish them right away and enjoy:)