Spicy Chicken Curry

Spicy Chicken Curry

This is a simple, spicy and delicious chicken curry recipe. One of our friends prepared this once and it was absolutely awesome.
So we had to try it ourselves! And boy! Was is YUMMY!

Courtesy: Sangeeta Parihar

Ingredients

1. Chicken  - 1/2 kg (Curry cut or Chicken Drumsticks. I personally Love the drumsticks)
2. Onions - 4 large
3. Tomatoes -2 large
4. Cashew nuts (kaju) - 10 to 12 pieces
5. Badaa phool (Star Anise) - 3 or 4 petals
6. Dalchini (Cinnamon) - 1 inch
7. Kaali Elaichi (Black cardamom) - 1
8. Jeera (cumin seeds) - 1tsp
9. Black pepper - 10 seeds
10. Coriander Seeds - 2tsp
11. Turmeric powder - 1/2 tsp
12. Red Chill Powder - 2 tsp
13. Bayleaf (Tejpatta) - 1
14. Marathi garam masala (or normal garam masala)  - 2tsp (Marathi garam masala has fried onion in it, so it gives a distinctive taste, but any other masala will also do)
15. Lazeez chicken masala (or any other chicken masala) - 2 tsp
16. Oil  - 2 table spoon
17. Ginger paste - 1 tsp
18. Garlic Paste - 2 to 3 tsp
19. Water - 2 cups
20. Salt to taste

Method

• Fry 3 Onions until Golden brown. Once Onion becomes soft, add all ingredients above from Points #5 to #10 in the Ingredients section. Saute for 2 minutes and keep it to cool. Once this is cool, grind this in a mixer to make a paste. This is your Masala Paste

• Take 1 Tomato and Cashew nuts and prepare a paste of it in the mixer. This your Tomato-Cashew Paste.

• Saute 1 Onion, Bayleaf and 1 Tomato in the frying pan with 2 tablesppon of oil until they are cooked, Put Chicken pieces in the pan and let the chicken cook for sometime. 

• Add the Masala Paste prepared above & Ginger paste and garlic paste and cook in low flame until the chicken and masala are mixed properly.This takes about 10-15 minutes

• Add the Garam Masala + Lazeez Masala + Turmeric Powder + Red Chilli Powder in the chicken and continue to cook in low flame for another 5-7 minutes

• Add Tomato-Cashew Paste and let it all mix up and cook for another 5-7 minutes

• Once all the masala attain some level of consistency, add 2 cups of of water and pour the entire preparation  in a pressure cooker and let it cook for 2 whistles. If you dont have pressure cooker then let everything cook in the pan with lid cover for about 30-40 minutes, while stirring occasionally.

Your Yummy Spicy Chicken Curry is ready! 

Serve with Roti or Naan!

Cheers!

  

Baingan Ka Bharta (Spicy)

Baingan Ka Bharta

Credit: Sangeeta Parihar

Ingredients:

1. Big Brinjal  1 Approx 500gm
2. Chopped Onions  2 medium ones
3. Chopped Tomatoes 3 medium ones
4. Chopped Garlic 10-12 (Kaliyan)
5. Garam Masala 1 tsp
6. Chilli Powder 2 tsp
7. Turmeric Powder 1 tsp
8. Salt For taste
9. Oil

Preparation:

• Apply oil on Brinjal & roast on gas flame till it's roasted well. Let it cool. Peel off the skin after it cools down and mash the pulp
• Add oil in a pan, chopped garlic, onion & cook till it turns golden brown.
• Add chopped tomatoes, turmeric powder, garam masala, salt, chilli powder & cook till oil oozes.
• Add roasted peeled off Brinjal into the pan & cook till 5-7 mins. Garnish with fresh corriander leaves & serve with hot chapati

Karela (Bitter Gourd) sabzi

Karele ki Sabzi

This is simple yet a very simple & handy recipe. It takes about an hour to make it, but the effort is well worth it.

Courtesy: My friend Shweta Singh

Ingredients:
1. Karela - 3 big ones
2. Onion - 7-8 medium ones
3. Oil - 3 tbs
4. Turmeric powder - 1 tsp
5. Red chili powder - 2-4 tsp depending on your need for hotness
6. Amchur powder - 2 tsp
7. Saunf powder - 2 tsp
8. Coriander powder - 3 tsp

Preparation:

Cut onion in slices and karela in rounds. Put karela in bowl of salt water (which u will drain off before cooking) so that the bitterness is reduced.

1. Take good amount of oil in pan, add onion, fry it for about 5 mins, until its translucent
2. Add karela, fry them for about 10 mins
3. Add Salt,turmeric,red chilli powder,coriander powder,saunf powder. Mix well, close the lid and let them cook
4. Once it is half cooked,add anchur powder
5. Let it cook until Karela leaves oil

Serve with rotis...

Stuffed Brinjal (Aubergine) In coriander gravy

 

 

1. Brinjal (aubergine) -  5/6 small
2. Coriander -  1 bunch
3. Tomatoes -  2/3 medium size – grated
4. Garlic cloves -  5/6 mashed
5. Chilli powder - 1 heaped teaspoon (depends on how spicy you need it)
6. Salt to taste
7. Coriander powder -  1 teaspoon
8. Turmeric powder - 1/2 teaspoon
9. Oil - 2 tablespoons

 

• MASALA:
• Cut coriander leaves coarsely. Add chilli powder, turmeric powder, coriander powder, garlic paste,  tomatoes and salt to the cut coriander leaves and mix it properly. Keep the masala aside.
• PREPARATION:
• Cut Brinjals in half (leave the 2 pieces sticking together at one end for stuffing).
• Stuff the Brinjals with above masala.
• Take 2 tablespoons of oil in pressure cooker or pan (with lid) and heat the oil. 
• Place the Brinjal in the cooker and also put the remaining masala in the cooker. Put 1 cup of water and close the lid and let it cook. 
• Check to see if the brinjals are tender and remove from heat.
• Serve with chapatti or paratha with curd!!

Spicy Chicken Drumsticks AKA Puru Uncle's Chicken (PUC)

This is also called Puru Uncle's Chicken (PUC). This name was given by a sweet little girl who loves my spicy drumsticks. She is my son's schoolmate.

For 6  chicken drumsticks: Remove skin and make deep cuts using a knife on the drumsticks. 

The Marination Paste

1. 1 tablespoon Kashmiri chilli powder (non-hot)
2. 1 tablespoon cumin (jeera) powder
3. 1/2 tablespoon coriander (dhaniya) powder
4. Salt as per taste
5. 1 tablespoon Chicken Masala 
6. Oil - enough to make a thick paste

Mix all the above ingredients and make a paste.

 

Coat the chicken pieces with the above paste and keep it in the fridge for 2 hours

Preheat oven to 220 deg Celsius for 10 mins.

Put the chicken drumsticks in an aluminium or parchment paper and cook at 150 deg celsius for 20 minutes.

Turn the chicken over, coat it with the leftover masala paste, and cook it for 15 minutes at 150 deg Celcius Check if the chicken is tendered using a fork.

Remove from the oven and eat!! :-)

You can also make rolls with chicken meat along with eggs, tastes yummy!

Masala Paste
Marinated chicken with Masala Paste
Drumsticks coated with Masala Paste
Drumsticks ready for over
Final Product! :-)

English Breakfast

English Breakfast, a photo by Puru * on Flickr.

A simple but sumptuous English breakfast of baked beans, bacon, scrambled eggs, sausages, tomato, onion and toast. Only hash browns are missing! Enjoy!

Baby Potato Fry

South Indian style baby potato fry

Ingredients:

• Whole Baby Potatoes 1 KG (with skin)
• Green Chillies - 2 chopped
• Curry Leaves - 7-8
• Coriander leaves - a few
• Mustard seeds (Rai) - 1 teaspoon
• Urad Dal (Black gram/white lentils) - 1.5 tablespoon
• Oil 2 table spoon
• Red Chilly Powder - 2 teaspoons
• Salt to taste
• Hing (Asafoetida)  - 1/2 teaspoon
• Turmeric powder (Haldi) - 1 teaspoon

Method

1. Boil Potato. Remember the potatoes need to be firm (Do not cook in the cooker and do not boil as required for mashed potatoes).
2. Take a 1.5 table spoon of oil and heat it. Put hing, 2-3 curry leaves and 1 teaspoon turmeric powder in oil.
3. Put the boiled potatoes oil and heat it in low/medium flame while frequently stirring. Add salt. Fry until the skin of the potatoes shrivel a bit. This takes about 20 minutes.
4. Add Red chilly powder once the potatoes are shrivelled properly
5. In a separate pan, take 1/2 tablespoon of oil and add 1 teaspoon of mustard seeds (rai) and 1.5 tablespoon of urad dal. Fry until they the urad dal is golden brown. Add chopped green chillies and curry leaves. Once they are fried, add the whole thing in to the potato pan and mix them well.
6. Taste the salt and chilly add more if necessary

Serve with Dal Rice or with Dahi (Yoghurt) Rice
:-)