Chicken Stew - Malabar Traditional

That’s fabulous! To hear from Jasna that her trial on chilli chicken was impressive. Now I’m really in a trap. I don’t think she’ll release me so soon from the post of her ‘cooking Guru’. The dedication series to Entry level cooks continues....

This time I’m here with an easy chicken curry recipe as she is more interested now in curries. Let’s try chicken stew? There is not much difference from Traditional Beef stew. Please follow the trailing instructions.   

Ingredients

Chicken (with bone) – ½ kg

Potato (peeled and cut into medium size) – 2 small sized

Green chilli (sliced) – 10-15 no.

Fenugreek – ¼ teaspoon

Onion (chopped) – ½ small sized

Ginger - 1 small piece

Coriander/mint/curry leaves chopped – 2 Tb spoon full

Grated coconut – 1

Curd – 1 Tb spoon

Salt to taste

Tomato – 1

How to:

1.       Put the grated coconut into a mixer jar, pour water just enough to dip the coconut and mix well. Squeeze this mixture to take thick coconut milk. The squeezed coconut milk should again be put in the mixer with more water and squeezed to take thin coconut milk. Keep both thick and thin milk separately in bowls.

2.       Put washed and cut chicken into an open vessel. Add potato, green chilli, minced ginger, coriander, fenugreek, mint and curry leaves cut into small pieces, curd and salt. Mix these ingredients well with hand and pour two cups of water. Boil it till chicken get properly cooked.

3.       Put the cut tomato into it and boil in low flame for 3 minutes. Add the thin coconut milk into this and boil for 5 minutes.

4.       Pour the thick coconut milk and mix. Simmer for 1-2 minutes. Switch off the flame.

Note:  depending on the piquancy of the green chillies, the count can be increased or decreased. And if needed, can be adjusted with a little amount of ground pepper also. Also to adjust thickness, one or teaspoon of corn flour can be mixed with some water and poured in to the curry while boiling.

Thus the easy and scrummy chicken stew is ready.

Read more »

Chilly Chicken - My Version

 Jasna called in telling that she is going to give iftar day after tomorrow for her tuition students and she wants to try some different chicken curries for the same. Being a Hotel management graduate brother I did not have any other go other than nodding my head for her request. I asked her to check my blog for the next recipe post to get some chicken curry selections.

I was thinking which chicken formula I should reveal for such entry level cooks, who is sitting idle at home after finishing off their graduation and wanna slay their time by killing the great innovative art ‘cooking’..!! Anyhow my chilli chicken recipe is here, dedicated for such entry level cooks.

Chilli chicken (without ajinomoto)

Ingredients:

Chicken – ½ kg

Soya sauce – 2 ½ Tb spoon

Chilli Sauce – 2 ½ Tb spoon

Vinegar – ½ tea spoon

Capsicum green – 1 medium sized

Onion – 3 medium sized

Corn flour – 1 Tb spoon

Salt to taste

Sugar – 1/4  teaspoon

Spring onion and coriander leaves – to garnish

Oil – for frying

How to make:

1.       Mix ½ Tb spoon chilli sauce and ½ Tb spoon soya sauce well with chicken and keep this aside for 10 minutes. Boil this chicken with a half cup of water till chicken is half-cooked and drain water if any.

2.       Cut one onion into four equal parts and peel of the layers one by one. Pour one Tb spoon oil to a pan and fry this onion and capsicum which is cut into medium sized pieces till these are softened. Make sure that this is not over-fried.

3.       Cut two onions into thin slices and wash this after cutting (so that fried onion will be crispy). Pour oil into a pan just enough to deep fry this onion. Fry till dark brown and drain the onion from oil. Crush this fried onion with hands into small pieces.

4.       Add more oil into the same pan to deep fry the chicken mixture as in step1.  Drain the chicken pieces from oil after deep frying.

5.       Mix 2 Tb spoon soya sauce and 2 Tb Spoon chilli sauce in an open vessel. Dissolve 1 Tb spoon of corn flour into half cup of water and pour it to the mixture. Add a cup of water, vinegar, salt and sugar. Leave the mixture to boil. Once a thick enough gravy is made up, add the crushed onion as in step 3 and fried chicken as in step 4. Boil the mixture for some time and lower the flame. Add the onion and capsicum as in step 2 and keep in low flame for 3 minutes.

6.       Serve the gravy hot in a bowl and garnish with thin-sliced spring onion and coriander leaves cut into small pieces.

Yummy Chinese style chilli chicken is ready to be served with batura or any other Indian bread.

Read more »

Apple Mayo Salad

As usual, the call with my sis went on for almost an hour. She shared so many routine stuffs, fun with her naughty kids, kitchen tensions, about the new mobile game to which she’s addicted so and so. She mentioned about the friends n family get together which she was going to attend the next day and the innovative dishes she’s going to prepare for it. But she was a bit confused about the salad part. No new idea came into her mind, she told. I suggested her to go for Apple Mayo salad and asked her to note down the recipe.

Apple Mayo Salad

Apple (peeled) – 2 medium sized

Almonds - 10-20 no.s

White Cabbage – 200 gms

Mayonnaise – 3 Tbspoon

Yoghurt                - 1 teaspoon

Salt – to taste

Sugar – ½ teaspoon

1.       Dip almonds in warm water for an hour and peel of the skin. Slice the almonds through its centre and make each into two pieces.

2.       Cut the peeled apple into small cube like pieces

3.       Take the layers of cabbage, remove the thick stem parts and cut the cabbage leaves into square pieces

4.       Mix the above three and add mayonnaise, yoghurt, salt and sugar to it. Mix it well.

It’s a delectable and easy salad, which can be served for any sociable gathering.

She tried it out and was so delighted to get the compliments from her friends. She didn’t forget to mention thanks to her lovely bro also.

Read more »

Traditional Beef Stew - Kerala

It was John’s sister’s marriage day and our full band of friends camped at his home on the wedding eve itself. For dinner, we had too many delicious varieties of South Kerala Christians’ specials that we couldn’t cover all the items completely. Still I remember the amazed look on her dad’s face seeing our in-take capacity. The taste of the beef stew I’d tasted there still tickles my taste buds even after two years. I was behind his aunty to get the recipe of this luscious beef curry. Here I’m sharing it for you...

Traditional Beef Stew

• Beef (with bone) – 1 kg
• Potato (peeled and cut into medium size) – 2-3 medium sized
• Green chilli (sliced) – 20-25 no.
• Onion (chopped) – 1 small sized
• Ginger - 1 small piece
• Coriander/mint/curry leaves – 1 handful
• Grated coconut – 2
• Curd – 3 Tb spoon
• Salt to taste
• Tomato – 2

1.       Put the grated coconut into a mixer jar, pour water just enough to dip the coconut and mix well. Squeeze this mixture to take thick coconut milk. The squeezed coconut milk should again be put in the mixer with more water and squeezed to take thin coconut milk. Keep both thick and thin milk separately in bowls.

2.       Put washed and cut beef into a pressure cooker. Add potato, green chilli, minced ginger, coriander, mint and curry leaves cut into small pieces, curd and salt. Mix these ingredients well with hand and pour two cups of water. Close the cooker and pressure cook up to 3-4 whistles depending upon the nature of beef.

3.       Open the pressure cooker and put the cut tomato into it and boil for 3 minutes. Add the thin coconut milk into this and boil for 5 minutes.

4.       Pour the thick coconut milk and mix. Simmer for 1-2 minutes. Switch off the flame.

Note:  depending on the piquancy of the green chillies, the count can be increased or decreased. And if needed, can be adjusted with a little amount of ground pepper also.

Thus the creamy and yummy beef stew is ready. It’s an enticing combination with ghee rice or Kerala pathiri, puttu (rice funnel cake) or appam. Have a try and let me know your comments.

Read more »

Egg Pepper Burji

I woke up today from an after-lunch nap with an answer to the question in mind.  It’s nothing but casting the next post in this new blog of mine. I headed to kitchen and checked if the below items are there in kitchen shelf and refrigerator. Though the olive oil bottle made me a little desperate, luckily the content in it came exactly to a table spoon. Yuppiee!! So an evening tea with Egg Burji is confirmed. Let’s move on....

You too check if you have these listed items in your cooking shelves:

Egg - 2

Onion (cut into small pieces) - 1 medium sized

Thin sliced Garlic - 2 cloves

Minced ginger – a small piece

Curry leaves – 1 stem

Tomato - 1

Ground pepper - 1 teaspoon

Coriander powder 1 teaspoon

Garam masala -1 pinch

Olive oil – 1 Tb spoon

Mustard seed – 1 teaspoon

Salt – to taste

Sliced green chilli - 4 no. s

Coriander leaves – to garnish

If ‘YES’,

Pour olive oil in a frying pan and while getting heated, put minced garlic into it and sauté till it turns brown. Put mustard seeds into this and leave it to spatter. Add onion and garlic and sauté till it turns light brown. Follow this with tomato, green chilli and curry leaves. Fry this mixture for 2-3 minutes, add coriander powder into it and make it dry. Add 4-5 spoons of water and mix it. Add the separated egg to this and stir continuously till it turns to fine minces. Add garam masala, salt and pepper. Fry till drying up. Serve with cut coriander leaves and have it with a 'double strong' tea.

If ‘NO’,

Just enjoy drooling looking at this picture...!!

Read more »