Friday, January 6, 2012

Malabar Chicken Curry

Chicken - 1/2 kg (cut into medium-sized pieces)
Onion - 2 nos (finely sliced)
Ginger-garlic paste - 2tbsp
Tomatoes - 4 nos ( finely chopped)
Chilli powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Chicken Masala powder - 2 tbsp(Eastern Chicken Masala)

For Roasting
Coconut - 1/2 (grated)
Shallots - 6 nos
Dry Red Chillies - 3 nos
Coriander seeds - 3 tbsp
Whole Spices - Cardamom-2, Cloves -6, Cinnamon - 2 small sticks, Fennel seeds - 1/4tsp

For Seasoning (Tadka)
Dry Red Chillies -2nos
Curry leaves - 2 springs
Oil - 1tbsp

Marinate chicken pieces with chilli powder, turmeric powder and salt. Keep it aside ( for 30 minutes).
Dry roast all the ingredients 'for roasting' in a non-stick pan.Once done, grind it into a fine paste.Keep it aside.
Heat 2 tbsp of oil in a kadai. Saute Onion until it turns transparent .Add ginger-garlic paste, fry for 2 minutes .Now add chicken masala powder fry for a minute. Add in chopped tomatoes and chicken. Mix well, cover it and cook in high flame until it boils. Now turn down to low and cook until chicken is done. Add ground masala paste to it, mix well and bring it to boil. Now add salt if required. Cover the lid, turn the flame down to low for about 5 minutes. Oil floats on top of the curry, indicates, the curry is done.
Heat a tbsp of oil, temper with curry leaves and red chillies.Pour it over the curry, mix well.

Delicious  Malabar Chicken Curry is ready to be used with Rice/Puttu/Appam/Chappathi or even Puri.

Soy Chunks Masala

Soy Chunks - 100g
Onion - 3 nos (chopped)
Tomatoes - 5 nos (chopped)
Ginger-garlic paste - 2 tbsp
Chilli Powder - 1tsp
Turmeric Powder - 1/2 tsp
Coriander Powder - 1 tbsp
Garam Masala Powder - 1tbsp
Jeera Seeds - 1tsp
Coriander leaves chopped - 1/4 cup
Lemon - 1

Fill 3/4th of a sauce pan with water, add soy chunks and salt, bring it to boil. Boil for 5 minutes. Remove from fire. After around 10 minutes, drain out the water. Rinse it twice or thrice in fresh water. Squeeze out excess water from the chunks.Keep it aside.

Heat 2 tbsp of oil in a kadai,splutter jeera seeds. Add onion and saute until it turns light brown. Add ginger-garlic paste and fry for a couple of minutes. Now add coriander powder, garam masala powder, red chilli powder and turmeric powder, fry for a few seconds. Add in chopped tomatoes and add little salt. Cover the lid and cook the tomatoes for around 10 minutes in low flame . Once done, remove the lid. Mash the tomatoes, while stirring the curry.Once the tomatoes are thoroughly fried and gravy starts thickening, add soy chunks. Mix well, cover the lid, cook for 5 minutes in low flame( Soy Chunks absorbs the species, flavours from the gravy just like a sponge) . Remove the lid, add salt if required.
Garnish the curry with chopped coriander leaves. Sprinkle lemon juice.

Yummy Healthy Soy Chunks Masala is ready.

Monday, January 2, 2012

Paneer Paratha

For Paneer Filling

Paneer - 200g(grated)
Onion - 1 nos (finely chopped)
Green Chillies - 3 nos (finely chopped)
Coriander leaves (finely chopped) - 1 cup
Jeera Seeds - 1 tbsp

Mix together all the ingredients 'for Paneer filling' together. Keep it aside.

For Paratha Dough

IngredientsAtta( Wheat Flour) -2 cups
Oil - 1 tbsp

Mix atta, oil and salt in a mixing bowl. Add water gradually and make a dough.Let it rest for 30 minutes.

Divide the paratha dough into golf-ball sized portions. Take each ball roll it into 5"circle.Place a tbsp of Paneer mix in the centre, seal it to form a stuffed ball. Press down gently to flatten. Roll it into Parathas and roast it on hot tawa with oil/ghee. This paratha goes well with pickle and curd.

Yummy Healthy Paratha is ready.

Tomato Chutney

Onion - 1 no (large)
Tomatoes - 5 nos (ripe)
Chilli powder - 1 tsp
Mustard Seeds - 1/2 tsp
Curry leaves - 1 spring
Sesame oil/any oil - 1 tbsp

Heat oil in a non-stick pan, splutter mustard seeds. Saute chopped onion along with curry leaves.Once onion turns light brown add chilli powder, fry for a couple of seconds. Add chopped tomatoes and little salt,cover and cook for about 10 minutes in a low flame. Remove the lid. In a medium flame, start mashing the cooked tomatoes while stirring. Once tomatoes are properly mashed and oil separates from it, add salt and remove from flame.

Mouth-watering Tomato Chutney is ready to be served with Dosa, Idli or Chappathi.