Chicken Vindaloo

My summer vacation is over...but looking back I have smiles all over my face. Had a fun week at Orlando,  a weekend drive to Vancouver, saw the entire tenth doctor episodes of Doctor Who from Netflix...some good movies , some okii movies...some cooking, some blogging....the time just went by...

When we accidentally bought vindaloo masala instead of the usual chicken masala,  I casually used it without even knowing it , the taste wasn't great...and thats when I checked the internet. Vindaloo needs a completely different cooking style...It needs vinegar and fresh spices.. While browsing I got the Madhur Jaffrey's recipe link from wikipedia. Although the recipe is for lamb vindaloo,  I  chickenized it... 


Last week I made this. In my chickenised version I cooked the vindaloo masala first and then added the browned chicken. The outcome was perfect. I let it sit for a while for the chicken to infuse more flavor. It was perfect with chappatti....

Recipe:
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Adapted from : Wikipedia > Madhur Jaffrey's Indian Cooking

1. Whole cumin seeds             -  2 tsp
2. Hot, dried red chili peppers  -  2-3
3. Black peppercorns               -  2 tsp
4. Cardamom                         -  1 tsp [original recipe asks for cardamom seeds, but I used whole pods]
5. Stick of cinnamon                -  3-inch
6. Whole black mustard seeds  -  1 1/2 tsp
7. Whole fenugreek seeds        -  1 tsp
8. White wine vinegar              -  5 Tbsp
9. Salt                                   -  1 1/2 to 2 tsp
10. Light brown sugar                -  1 tsp
11. Vegetable oil                      -  10 Tbsp
12. Onions                               -  2 medium, peeled and sliced into fine half-rings
13. Water                                -  1 1/3 cup (or broth/stock)
14. Chicken                              -  2 lb boneless cut into 1-inch cubes
15. Fresh ginger                        -  1-inch cube, peeled and coarsely chopped
16. Whole head of garlic             -  1 small, with all the cloves separated and peeled
17. Ground Coriander                 -  1 Tbsp
18. Ground Turmeric                  -  1/2 tsp

1. Grind cumin seeds, red chilies, peppercorns, cardamom seeds, cinnamon, black mustard seeds, and fenugreek seeds in a spice grinder.
2. In a bowl mix the ground spices, vinegar, salt, and sugar. Mix and set aside. [I kept it for over 2 hrs. I didn't mean to keep it that much...by the time chicken got defrosted, cleaned and cut, my photography session, some serious TV watching in between, 2 hrs passes just like that...]
3. Heat the oil in a wide, heavy pot over a medium flame and in the onions. Fry, stirring frequently, until the onions turn brown and crisp. I added a pinch of salt in order to cook the onions faster. When salt is added the onions releases moisture. Continue sauteing till its dry and oil starts to appear and onion turns brown.
4. Switch off the heat. Remove the onions with a slotted spoon and put them into the container of an electric blender or food processor. Add 2 to 3 tablespoons of water to the blender and puree the onions. Add this puree to the ground spices in the bowl. (This is the vindaloo paste. It can be made ahead of time and frozen.)
5. Dry off the chicken cubes with a paper towel.
6. Put the ginger and garlic into the container of an electric blender or food processor. Add 2 to 3 Tablespoons of water and blend until you have a smooth paste.
7. Heat the oil remaining in the pot once again over a medium-high flame.
8. When hot, put in the chicken cubes, a few at a time, and brown them lightly on all sides, sealing the moisture for few seconds.
9. Remove each batch with a slotted spoon and keep in a bowl. Do all the lamb this way.
10. Now add the ginger-garlic paste into the same pot. Turn down the heat to medium. Stir the paste for a few seconds.
11. Add the coriander and tumeric. Stir for another few seconds.
12. Add the vindaloo paste and saute for sometime.
13. Add the chicken pieces, any juices that may have accumulated and 1 cup water (or stock). Bring to a boil.
14. Cover and simmer gently on low heat for sometime or until chicken is cooked. Stir a few times during this cooking period.
15. Switch off the heat and let it sit there for sometime for the flavours to infuse in to the chicken.

Chicken Vindaloo

My summer vacation is over...but looking back I have smiles all over my face. Had a fun week at Orlando,  a weekend drive to Vancouver, saw the entire tenth doctor episodes of Doctor Who from Netflix...some good movies , some okii movies...some cooking, some blogging....the time just went by...

When we accidentally bought vindaloo masala instead of the usual chicken masala,  I casually used it without even knowing it , the taste wasn't great...and thats when I checked the internet. Vindaloo needs a completely different cooking style...It needs vinegar and fresh spices.. While browsing I got the Madhur Jaffrey's recipe link from wikipedia. Although the recipe is for lamb vindaloo,  I  chickenized it... 


Last week I made this. In my chickenised version I cooked the vindaloo masala first and then added the browned chicken. The outcome was perfect. I let it sit for a while for the chicken to infuse more flavor. It was perfect with chappatti....

Recipe:
----------
Adapted from : Wikipedia > Madhur Jaffrey's Indian Cooking

1. Whole cumin seeds             -  2 tsp
2. Hot, dried red chili peppers  -  2-3
3. Black peppercorns               -  2 tsp
4. Cardamom                         -  1 tsp [original recipe asks for cardamom seeds, but I used whole pods]
5. Stick of cinnamon                -  3-inch
6. Whole black mustard seeds  -  1 1/2 tsp
7. Whole fenugreek seeds        -  1 tsp
8. White wine vinegar              -  5 Tbsp
9. Salt                                   -  1 1/2 to 2 tsp
10. Light brown sugar                -  1 tsp
11. Vegetable oil                      -  10 Tbsp
12. Onions                               -  2 medium, peeled and sliced into fine half-rings
13. Water                                -  1 1/3 cup (or broth/stock)
14. Chicken                              -  2 lb boneless cut into 1-inch cubes
15. Fresh ginger                        -  1-inch cube, peeled and coarsely chopped
16. Whole head of garlic             -  1 small, with all the cloves separated and peeled
17. Ground Coriander                 -  1 Tbsp
18. Ground Turmeric                  -  1/2 tsp

1. Grind cumin seeds, red chilies, peppercorns, cardamom seeds, cinnamon, black mustard seeds, and fenugreek seeds in a spice grinder.
2. In a bowl mix the ground spices, vinegar, salt, and sugar. Mix and set aside. [I kept it for over 2 hrs. I didn't mean to keep it that much...by the time chicken got defrosted, cleaned and cut, my photography session, some serious TV watching in between, 2 hrs passes just like that...]
3. Heat the oil in a wide, heavy pot over a medium flame and in the onions. Fry, stirring frequently, until the onions turn brown and crisp. I added a pinch of salt in order to cook the onions faster. When salt is added the onions releases moisture. Continue sauteing till its dry and oil starts to appear and onion turns brown.
4. Switch off the heat. Remove the onions with a slotted spoon and put them into the container of an electric blender or food processor. Add 2 to 3 tablespoons of water to the blender and puree the onions. Add this puree to the ground spices in the bowl. (This is the vindaloo paste. It can be made ahead of time and frozen.)
5. Dry off the chicken cubes with a paper towel.
6. Put the ginger and garlic into the container of an electric blender or food processor. Add 2 to 3 Tablespoons of water and blend until you have a smooth paste.
7. Heat the oil remaining in the pot once again over a medium-high flame.
8. When hot, put in the chicken cubes, a few at a time, and brown them lightly on all sides, sealing the moisture for few seconds.
9. Remove each batch with a slotted spoon and keep in a bowl. Do all the lamb this way.
10. Now add the ginger-garlic paste into the same pot. Turn down the heat to medium. Stir the paste for a few seconds.
11. Add the coriander and tumeric. Stir for another few seconds.
12. Add the vindaloo paste and saute for sometime.
13. Add the chicken pieces, any juices that may have accumulated and 1 cup water (or stock). Bring to a boil.
14. Cover and simmer gently on low heat for sometime or until chicken is cooked. Stir a few times during this cooking period.
15. Switch off the heat and let it sit there for sometime for the flavours to infuse in to the chicken.

Besan Laddoo - Microwave method.

This sunday out of some kind of epiphany I made some ghee at home....Oww I love the smell of fresh ghee...it fills the whole house and it is like standing inside a bakery...

It transported me back to a very old memory. My father took me to a sweet making shop where we can buy large quantities of freshly prepared sweets. Even before we could reach there I was getting the smell of the sweets. When I stepped inside my tiny mind was so amazed, the place was full of huge variety of sweets. Seeing my excitement, my father was carefully holding my hand so I won't run and disturb the place. I was literally ogling at each and every sweet in that shop while my father was talking to the person. The shop man handed me one big laddoo to my hand and asked me if I liked it. Oh myyyy that laddoo was so perfect. For a brief moment I even thought of living close by. Realizing that they both were waiting for my reply, I snap out of my dream  and shook my head vigorously to both signaling that I loved it. My father ordered a bunch of those and rest of the memory is a blur...I guess I was so transfixed by that place....

This flashback inspired me to make something sweet...While searching the cupboard I found a bag of besan sitting at the corner. My brain was making all sorts of connection... and it all lead to one thing....Yess !!! Laddoooooo.....:D

My experimentation side was slowly getting energized so instead of the traditional method I did in this post, I decided to use microwave....I wasn't even sure that it would work out...But I am darn glad I did...The laddoo was so good...M and myself were popping laddoos one by one in to our mouth that it got finished like a snap...

Following the success, yesterday I made another batch, this time capturing the moments in my favorite camera...:)

Recipe:

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1. Besan flour    -  1 cup
2. Ghee            -  7 tbsp
3. Sugar           -  3/4 cup

1. In a thick microwavable glassware, add besan and ghee.
2. Slowly mix both together and microwave for 1 minutes. 
3. Take the container out and stir everything, scraping the sides and bottom or else mix will get burnt.
4. Repeat the process 5 times...ie, microwave for 1 min then stir and mix everything, scraping all sides.
5. After the 5th minute, add 1/4 cup sugar, mix everything together and microwave for 1 min.
6. Continue the process for 7th and 8th minute. ie, adding 1/4 cup sugar and stirring everything.
7. By this time the mix will attain a darker shade, and the raw smell will be gone.
8. Let it rest for a while. After it is cool enough to handle with hand, take  spoon size portions and start making small balls out of it.
9. If the mix gets too cold, heat for 5 - 10 sec in the microwave and then make balls. Else if too lazy to make balls, grab a spoon and start eating this lip-smaking dish right away. Although making laddoos makes it extra special...:)