Ginger Chicken

This is something I tried when I read that this dish is good for fighting cold because of its unique spice combination. 

But the recipe asked for some special spices  which I didn't have...But that didn't stop me from trying it.

I should admit that I was a bit apprehensive when I started preparing it...but it all washed away once I tasted it.

It has a completely different flavor without the usual masalas....

I made it a couple of times after that and adjusted some of the ingredients and proportions to adapt my taste. 

Now this is something I make when I get tired of the usual chicken curries.....

Recipe:

----------
Please do refer Ammas Cookbook for the original ingredients and actual proportions.

1. Chicken drum sticks    -  4, skin removed.
2. Ginger                      -   1/3 of a cup minced
3. Pepper powder           -  2 tsp
4. Cloves                       -  5
5. Coriander powder        -  2 tbsp
6. Cinnamon stick            -  2 cm
7. Cardamom pod           -  2-3
8. Aniseed                     -  1
9. Sugar                        -  1 1/2 tsp
10. Oil                            
11. Turmeric                    -  1/2 tsp
12. Salt                           -  to taste
13. Lime juice                  -  juice of 1 lemon
14. Dried Red chili             -  2 
15. Fresh coriander            
16. Desiccated coconut       - depending on the thickness of the gravy required. 

1. Peel and slice the ginger and make it into a fine paste.
2. Crush the pepper cones, cloves, coriander seeds, cinnamon sticks, cardamom and aniseed to a fine powder using a spice grinder.
3. In a sauce pan cook the crushed spice, ginger paste, sugar and 4 cups of water till liquid reduces by half.
4. Remove from heat  and strain the liquid. Reserve the stock. and discard the spices.
5. Heat oil in a wide skillet. When the oil is hot, add the chicken, turmeric and salt.
6. Fry until the juices are sealed and drumstick turns golden brown.
7. Add the reserved stock and the lime juice.
8. Cover and cook on a medium heat until meat is soft and liquid is reduced by half.
9. Break the dried chillies and chop the coriander. Add the grated coconut, chopped coriander and chilies to the chicken.
10. Stir once and remove from heat.
11. Serve hot and Enjoy..:)

Ginger Chicken

This is something I tried when I read that this dish is good for fighting cold because of its unique spice combination. 

But the recipe asked for some special spices  which I didn't have...But that didn't stop me from trying it.

I should admit that I was a bit apprehensive when I started preparing it...but it all washed away once I tasted it.

It has a completely different flavor without the usual masalas....

I made it a couple of times after that and adjusted some of the ingredients and proportions to adapt my taste. 

Now this is something I make when I get tired of the usual chicken curries.....

Recipe:

----------
Please do refer Ammas Cookbook for the original ingredients and actual proportions.

1. Chicken drum sticks    -  4, skin removed.
2. Ginger                      -   1/3 of a cup minced
3. Pepper powder           -  2 tsp
4. Cloves                       -  5
5. Coriander powder        -  2 tbsp
6. Cinnamon stick            -  2 cm
7. Cardamom pod           -  2-3
8. Aniseed                     -  1
9. Sugar                        -  1 1/2 tsp
10. Oil                            
11. Turmeric                    -  1/2 tsp
12. Salt                           -  to taste
13. Lime juice                  -  juice of 1 lemon
14. Dried Red chili             -  2 
15. Fresh coriander            
16. Desiccated coconut       - depending on the thickness of the gravy required. 

1. Peel and slice the ginger and make it into a fine paste.
2. Crush the pepper cones, cloves, coriander seeds, cinnamon sticks, cardamom and aniseed to a fine powder using a spice grinder.
3. In a sauce pan cook the crushed spice, ginger paste, sugar and 4 cups of water till liquid reduces by half.
4. Remove from heat  and strain the liquid. Reserve the stock. and discard the spices.
5. Heat oil in a wide skillet. When the oil is hot, add the chicken, turmeric and salt.
6. Fry until the juices are sealed and drumstick turns golden brown.
7. Add the reserved stock and the lime juice.
8. Cover and cook on a medium heat until meat is soft and liquid is reduced by half.
9. Break the dried chillies and chop the coriander. Add the grated coconut, chopped coriander and chilies to the chicken.
10. Stir once and remove from heat.
11. Serve hot and Enjoy..:)

Stir fry Cabbage with coconut/ Cabbage Thoran

One thing I secretly love whenever I prepare 'thoran' is the aroma from the coconut-shallot-chilli grind....One whiff of this mix I already dream of eating it. In my opinion this combination gives 'thoran' its unique flavor. Cabbage thoran is something I prepare very often. I personally prefer a higher percentage of coconut. 

Recipe:

---------

1. Cabbage             -   1/2 the medium size, chopped.
2. Oil                     -   1 tbsp
3. Mustard seeds     -   1/2 tsp
4. Garlic                 -   6 - 7 pods chopped
5. Turmeric powder -   1/2 tsp
6. Green chili          -   3 - 4 nos
7. Shallots              -   7 - 8 nos
8. Coconut             -   1 cup shredded
9. Salt                   -   As req.
10. Curry leaves       -   A few.

1. In a mixer add green chili, shallots and coconut and grind in to a fine mixture.  
2. Heat oil in a pan. Splutter mustard seeds and add garlic and curry leaves.
3. When the garlic is lightly brown, Add cabbage and turmeric powder.
4. Stir and close the lid for 1-2 min.
5. Open the lid and add the coconut grind-mix, salt. Mix everything together.
6. Cover and cook on medium heat until the cabbage is cooked through(5-8 min).
7. Remove from heat source. Let it cool without the lid.
8. Serve and enjoy...:)

Stir fry Cabbage with coconut/ Cabbage Thoran

One thing I secretly love whenever I prepare 'thoran' is the aroma from the coconut-shallot-chilli grind....One whiff of this mix I already dream of eating it. In my opinion this combination gives 'thoran' its unique flavor. Cabbage thoran is something I prepare very often. I personally prefer a higher percentage of coconut. 

Recipe:

---------

1. Cabbage             -   1/2 the medium size, chopped.
2. Oil                     -   1 tbsp
3. Mustard seeds     -   1/2 tsp
4. Garlic                 -   6 - 7 pods chopped
5. Turmeric powder -   1/2 tsp
6. Green chili          -   3 - 4 nos
7. Shallots              -   7 - 8 nos
8. Coconut             -   1 cup shredded
9. Salt                   -   As req.
10. Curry leaves       -   A few.

1. In a mixer add green chili, shallots and coconut and grind in to a fine mixture.  
2. Heat oil in a pan. Splutter mustard seeds and add garlic and curry leaves.
3. When the garlic is lightly brown, Add cabbage and turmeric powder.
4. Stir and close the lid for 1-2 min.
5. Open the lid and add the coconut grind-mix, salt. Mix everything together.
6. Cover and cook on medium heat until the cabbage is cooked through(5-8 min).
7. Remove from heat source. Let it cool without the lid.
8. Serve and enjoy...:)

Chicken Chettinadu - A variation.

The other day I was searching for a recipe for chicken chettinadu and came across this one. I found many recipes with wide variations in the ingredients...
I added some spice mix to the actual recipe and it came out really well.
Although M and me agreed that it didn't taste like the chicken chettinadu (I think because of lack of tomatoes...)we get from one of the restaurants here...the dish sure was lip-smacking.


Recipe:


Inspired from Sanjeev Kapoor's Chicken chettinadu video.

1. Chicken breasts    -  2 cut into cubes
2. Turmeric powder  -  1/2 tsp
3. Red Chili Powder  -  1 tsp
4. Salt                   -  As required.
5. Coriander seeds   -  1 tbsp
6. Cumin seeds       -  1tsp 
7. Dry red chilis       -  4 - 6
8. Scraped coconut  -  3/4 cup
9. Cinnamon Stick   -   1 inch
10. Cloves               -  2 nos
11. Cardamom         -  4 nos
12. Star anise          -  1 no
13. Bay Leaf            -  1 large.
14. Curry leaves       -  a few
15. Cumin seeds       - 1/2 tsp
16. onions               -  1 large chopped.
17. Garlic                -  4-6 chopped.
18. Ginger               -  1 inch.
19. Pepper              -  1 tsp freshly crushed
20. Lemon juice       -  1 tbsp
21. Oil                    -  2 tbsp

1. Marinate the chicken with 2,3,4 for 1 hr.
2. In a pan, heat oil. Add 5,6,7 and roast for a while. 
3. When the strong smell comes out add 8.
4. Saute till the coconut turns golden brown.
5. Remove from the heat and let it cool. Grind it into a fine paste when it is cooled.
6. In a spice grinder, grind 9,10,11,12.
7. Heat oil in a pan. Add the spice mix, 13, 14, 15.
8. When the cumin seeds are spluttered, add onions and saute till it turns golden brown.
9. Add 17,18 and saute for a second. Add the coconut grind mix and continue to saute.
10. Add the marinated chicken, salt, 19, 20. Close the lid and cook for 20-25min Till the chicken is ready. Check for salt.
11. Serve hot and enjoy..:)

Chicken Chettinadu - A variation.

The other day I was searching for a recipe for chicken chettinadu and came across this one. I found many recipes with wide variations in the ingredients...
I added some spice mix to the actual recipe and it came out really well.
Although M and me agreed that it didn't taste like the chicken chettinadu (I think because of lack of tomatoes...)we get from one of the restaurants here...the dish sure was lip-smacking.


Recipe:


Inspired from Sanjeev Kapoor's Chicken chettinadu video.

1. Chicken breasts    -  2 cut into cubes
2. Turmeric powder  -  1/2 tsp
3. Red Chili Powder  -  1 tsp
4. Salt                   -  As required.
5. Coriander seeds   -  1 tbsp
6. Cumin seeds       -  1tsp 
7. Dry red chilis       -  4 - 6
8. Scraped coconut  -  3/4 cup
9. Cinnamon Stick   -   1 inch
10. Cloves               -  2 nos
11. Cardamom         -  4 nos
12. Star anise          -  1 no
13. Bay Leaf            -  1 large.
14. Curry leaves       -  a few
15. Cumin seeds       - 1/2 tsp
16. onions               -  1 large chopped.
17. Garlic                -  4-6 chopped.
18. Ginger               -  1 inch.
19. Pepper              -  1 tsp freshly crushed
20. Lemon juice       -  1 tbsp
21. Oil                    -  2 tbsp

1. Marinate the chicken with 2,3,4 for 1 hr.
2. In a pan, heat oil. Add 5,6,7 and roast for a while. 
3. When the strong smell comes out add 8.
4. Saute till the coconut turns golden brown.
5. Remove from the heat and let it cool. Grind it into a fine paste when it is cooled.
6. In a spice grinder, grind 9,10,11,12.
7. Heat oil in a pan. Add the spice mix, 13, 14, 15.
8. When the cumin seeds are spluttered, add onions and saute till it turns golden brown.
9. Add 17,18 and saute for a second. Add the coconut grind mix and continue to saute.
10. Add the marinated chicken, salt, 19, 20. Close the lid and cook for 20-25min Till the chicken is ready. Check for salt.
11. Serve hot and enjoy..:)

Coconut Chutney

For me no matter how good the dosa is without tasty chutney I will not enjoy it. Good chutney completely masks the taste of dosa for me. I love eating dosas/iddilys with a combination of coconut chutney and tomato chutney. I am in absolute delight whenever I eat this.

When I came here I didn't had any idea to make coconut chutney. I searched a lot and tried out a few of them and none of them really tasted the way I wanted. Recently when I visited India my mother in law made this chutney. When I had it I was like 'This was the taste I was looking for'. I grabbed the recipe right away. Next day she showed me how this chutney is made. I was pleasantly surprised by its simple ingredients and how easy it is made

  

Recipe:

--------

1. Grated coconut     -  1 cup  *Freshly grated coconut gives best result. But I don't have access to any so I used desiccated coconut.
2. Water                 -  1/2 - 1 cup depending on the thickness preference.
3. Dried Red Chilies  -  3 nos
4. Salt                    -  As required.
5. Oil                      -  1 tbsp
6. Mustard seeds      -  1 tsp
7. Onion                 -  1/4 of a medium or Shallots - 2-4 cut into small pieces

1. Heat a pan. 
2. When the pan is hot place the red chilies and press it on the pan to evenly cook.
3. Do the same on the other side of chili. 
4. When the chilies are slightly darker or when the aroma of the red chilies comes, remove the chillies and pop it into a mixer.
5. Add the grated coconut also into the mixer along with enough water to make a fine paste.
6. Pour this coconut- red chili paste on to a serving dish. Add salt as required.
7. Heat some oil in a pan and splutter the mustard seeds.
8. Add the chopped onions and fry for some time. 
9. When the onions turns light brown, remove it from the heat.
10. Pour this mustard-onion in to the coconut- red chilie paste right away.

* This recipe doesn't call for cooking the coconut. 

Coconut Chutney

For me no matter how good the dosa is without tasty chutney I will not enjoy it. Good chutney completely masks the taste of dosa for me. I love eating dosas/iddilys with a combination of coconut chutney and tomato chutney. I am in absolute delight whenever I eat this.

When I came here I didn't had any idea to make coconut chutney. I searched a lot and tried out a few of them and none of them really tasted the way I wanted. Recently when I visited India my mother in law made this chutney. When I had it I was like 'This was the taste I was looking for'. I grabbed the recipe right away. Next day she showed me how this chutney is made. I was pleasantly surprised by its simple ingredients and how easy it is made

  

Recipe:

--------

1. Grated coconut     -  1 cup  *Freshly grated coconut gives best result. But I don't have access to any so I used desiccated coconut.
2. Water                 -  1/2 - 1 cup depending on the thickness preference.
3. Dried Red Chilies  -  3 nos
4. Salt                    -  As required.
5. Oil                      -  1 tbsp
6. Mustard seeds      -  1 tsp
7. Onion                 -  1/4 of a medium or Shallots - 2-4 cut into small pieces

1. Heat a pan. 
2. When the pan is hot place the red chilies and press it on the pan to evenly cook.
3. Do the same on the other side of chili. 
4. When the chilies are slightly darker or when the aroma of the red chilies comes, remove the chillies and pop it into a mixer.
5. Add the grated coconut also into the mixer along with enough water to make a fine paste.
6. Pour this coconut- red chili paste on to a serving dish. Add salt as required.
7. Heat some oil in a pan and splutter the mustard seeds.
8. Add the chopped onions and fry for some time. 
9. When the onions turns light brown, remove it from the heat.
10. Pour this mustard-onion in to the coconut- red chilie paste right away.

* This recipe doesn't call for cooking the coconut. 

Bread Upma

              

This is more of an evening snack. My parents used to make it when I was small. Recently I came across something that remembered me of this dish. So I thought why not give it a try...

I gave it a try and it came out good...

        

Recipe:

----------

1. Bread                    -  4 - 5 nos cut into little squares.
2. Onion                   -  1 med
3. Oil                        -  1 tbsp
4. Mustard seeds       -  2 tsp
5. Turmeric powder  -  1/4 tsp
6. Chilli powder        -  2 tsp
7. Salt                       -   As Required.

1. Heat oil in a pan, splutter the mustard seeds.
2. Add the onions and saute it till transparent.
3. Add turmeric powder and chili powder and saute for 1-2 min till the masala is cooked through.
4. Add the bread pieces, salt and stir the whole till the masala is coated well and the bread becomes a little toasted
5. Serve hot and Enjoy...:)

                  

Bread Upma

              

This is more of an evening snack. My parents used to make it when I was small. Recently I came across something that remembered me of this dish. So I thought why not give it a try...

I gave it a try and it came out good...

        

Recipe:

----------

1. Bread                    -  4 - 5 nos cut into little squares.
2. Onion                   -  1 med
3. Oil                        -  1 tbsp
4. Mustard seeds       -  2 tsp
5. Turmeric powder  -  1/4 tsp
6. Chilli powder        -  2 tsp
7. Salt                       -   As Required.

1. Heat oil in a pan, splutter the mustard seeds.
2. Add the onions and saute it till transparent.
3. Add turmeric powder and chili powder and saute for 1-2 min till the masala is cooked through.
4. Add the bread pieces, salt and stir the whole till the masala is coated well and the bread becomes a little toasted
5. Serve hot and Enjoy...:)

                  

Chicken Curry with Bell Peppers.

That was my fourth time watching the movie 'Julie & Julia'.  I was particularly fascinated by one detail in the movie.. !!!You should pat dry the beef pieces to get a browning effect while frying !!!.. 

Oh is that so..then I should also try it...

Since I don't eat red meat, I decided to try with chicken...


I stumbled upon this 'recipe' posted by Sig at Live to Eat.   I only saw the following words 'drain well' , 'paper towel', 'fry', 'browning'....... thats it !!..   I was determined to make the dish with chicken.

I took the liberty of changing some of the ingredients. (For the original recipe click the word 'recipe' above)

Recipe

• -----------

1. Chicken Breasts             -  3 pcs
2. Oil                               -  2 tbsp oil
3. Bay Leaf                       - 1
4. Cinnamon stick              - 1"
5. All spice powder            - 1 pinch
6. Onions, thinly sliced       - 1 cup
7. Red chili powder            - 1/2 Tbsp
8. Tandoori Masala            - 1/2 Tbsp
9. Black pepper powder     - 1/2 Tbsp
10. Turmeric powder           -1/2 Tsp
11. Fat free/Low fat yogurt  -1/4 cup
12. Bell pepper, sliced         - 1 no (any color)
13. Salt                            - as required
14. Cilantro leaves              - 1 hand full. (Only the leaves not the stem)

1.  Wash the chicken pieces and drain well.

2.  Using a paper towel pat dry each pieces to remove the excess moisture.

3.  Coat the chicken pieces with some salt and pinch of turmeric powder

4.  In a large pan, heat the oil and add the spice 3,4,5. A really nice aroma will come from the spices...

5.  The add the chicken  pieces, and sauté till the pieces turn light brown. This can be done in batches. It is important not to crowd the pan, as the chicken pieces will release the moisture and the won’t brown.

6.  Transfer the browned  chicken pieces to a pressure cooker. Remove the Bay leaf and cinnamon stick from the oil.

7. Add 1/2 of the sliced onions to the same pan . Pan will contain leftover oil which has the flavor of chicken. Add some more if not enough oil is left.

8.  Saute the onions till soft and transparent. 

9. Add 10, 7, 8, 9 and continue to saute on medium heat till the masalas are cooked through and the raw small is gone.

10.  Remove the pan from the heat  and add yogurt to the pan, mix well with a spoon and pour onion- masala mixture into the pressure cooker. 

11. Combine the ingredients. Make sure the chicken pieces are well coated with the masala. 

12. Close the pressure cooker and cook for 10 minutes after the first whistle on med-high heat.

13. Meanwhile pour little water into the same pan. (Don't add to much water)Add the remaining onions. Saute the onions till soft. 

14. Add the sliced bell peppers. Season with salt and pepper. 

15. Remove from heat once the bell peppers are cooked enough.

16. Once the pressure cooker is cooled, open it. If lot of liquid is left in the cooker, continue to cook with the lid open till the gravy is of the required consistency. 

17. Add onion-bell pepper from the pan to the chicken pieces and mix well along with cilantro.

Transfer it to a serving dish and enjoy.

Chicken Curry with Bell Peppers.

That was my fourth time watching the movie 'Julie & Julia'.  I was particularly fascinated by one detail in the movie.. !!!You should pat dry the beef pieces to get a browning effect while frying !!!.. 

Oh is that so..then I should also try it...

Since I don't eat red meat, I decided to try with chicken...


I stumbled upon this 'recipe' posted by Sig at Live to Eat.   I only saw the following words 'drain well' , 'paper towel', 'fry', 'browning'....... thats it !!..   I was determined to make the dish with chicken.

I took the liberty of changing some of the ingredients. (For the original recipe click the word 'recipe' above)

Recipe

• -----------

1. Chicken Breasts             -  3 pcs
2. Oil                               -  2 tbsp oil
3. Bay Leaf                       - 1
4. Cinnamon stick              - 1"
5. All spice powder            - 1 pinch
6. Onions, thinly sliced       - 1 cup
7. Red chili powder            - 1/2 Tbsp
8. Tandoori Masala            - 1/2 Tbsp
9. Black pepper powder     - 1/2 Tbsp
10. Turmeric powder           -1/2 Tsp
11. Fat free/Low fat yogurt  -1/4 cup
12. Bell pepper, sliced         - 1 no (any color)
13. Salt                            - as required
14. Cilantro leaves              - 1 hand full. (Only the leaves not the stem)

1.  Wash the chicken pieces and drain well.

2.  Using a paper towel pat dry each pieces to remove the excess moisture.

3.  Coat the chicken pieces with some salt and pinch of turmeric powder

4.  In a large pan, heat the oil and add the spice 3,4,5. A really nice aroma will come from the spices...

5.  The add the chicken  pieces, and sauté till the pieces turn light brown. This can be done in batches. It is important not to crowd the pan, as the chicken pieces will release the moisture and the won’t brown.

6.  Transfer the browned  chicken pieces to a pressure cooker. Remove the Bay leaf and cinnamon stick from the oil.

7. Add 1/2 of the sliced onions to the same pan . Pan will contain leftover oil which has the flavor of chicken. Add some more if not enough oil is left.

8.  Saute the onions till soft and transparent. 

9. Add 10, 7, 8, 9 and continue to saute on medium heat till the masalas are cooked through and the raw small is gone.

10.  Remove the pan from the heat  and add yogurt to the pan, mix well with a spoon and pour onion- masala mixture into the pressure cooker. 

11. Combine the ingredients. Make sure the chicken pieces are well coated with the masala. 

12. Close the pressure cooker and cook for 10 minutes after the first whistle on med-high heat.

13. Meanwhile pour little water into the same pan. (Don't add to much water)Add the remaining onions. Saute the onions till soft. 

14. Add the sliced bell peppers. Season with salt and pepper. 

15. Remove from heat once the bell peppers are cooked enough.

16. Once the pressure cooker is cooled, open it. If lot of liquid is left in the cooker, continue to cook with the lid open till the gravy is of the required consistency. 

17. Add onion-bell pepper from the pan to the chicken pieces and mix well along with cilantro.

Transfer it to a serving dish and enjoy.