Chicken Green Coriander Curry

Chicken ohh how I love trying all the possible variations in the curry on a sunday that I get to cook
This one gets it origin from the mangalorean one and then I roast it with the eastindian and give it a altogether new flavor

Here's presenting the green styled curry which goes very well with hot seamed rice or rotis.

Ingredients:
1 kg Chicken cleant, washed and cut into medium pieces
Rub it with salt and ginger garlic paste and keep it aside
Scrape and clean 1 carrot and potato and cut into long and fat slices

To Roast:
2 onions diced
1" inch piece of ginger
7-8 flakes of garlic
2 green chillies
1/2 tsp of peppercorns
1"  cinnamon
1-2 cardomom

Roast it on tawa with little oil until its all golden brown and leave it to cool.

To grind:
The above roasted masala
1/2 bunch of coriander
7-8 curry leaves
2 tbsp of freshly grated coconut

Grind this to a fine paste giving it a nice and fresh green colour
(you can taste the masala mix and if you feel add some more chillies....I do not like it very spicy so added just two while roasting but its all on you)

Also required :
1 bowl of coconut milk(thick and thin) (As the roasting comes from east indian cooking, coconut milk is the mangalore's taste secret)
For thick milk:
Grind freshly grated coconut with little water and then strain it.
For thin milk
After straining for the first thick milk, grind again with a little more water and the second is the thin milk

To prepare:

1.  In a vessel heat oil, Add curry leaves
2. Add the grounded masala and let it cook for a while.
3. Add the carrot and potato that was sliced.
4. Add salt.
5. Add the marinated chicken.
6. Add a glass of water for the chicken to cook and close it with a cover
7. Add the coconut milk both thick and thin.
8. After a while check whether the potato and the chicken is cooked.
9. Switch off the gas and enjoy the curry with hot steamed rice and a bowl of fresh salad

Chutnies..........you can post a recipe of your own on my comment box too

Coming up a variety of my favourite chutnies.........I would like you to post some of it to...so v can make a big library of chutnies...All r welcome...

Chicken Mangalorean Curry...typical

Hiee everybody, Im back after a loong time...may was vacation time and june is extremely busy...but then just realised ohh m missing my recipe writing...so here I am...
Today is an interesting day and here I am with my aunt Tereasa Tellis most delicious dish Chicken curry
this recipe is my personal favourite with a little modifications here and there

Chicken Mangalorean Curry

There are four steps to this curry and its very very easy....
Also read on to the last....there can be two more variations to this curry

Step 1:
1-1 1/2  kg chicken
2 tbsp ginger-garlic paste - to be applied to the chicken along with salt and kept aside for marination

Step 2:
Masala to be roasted and grounded:
4-5 kashmiri red chillies (for a nice red colour)
2 onions
2-4 chillies
1 tsp cumin seeds (jeera)
1 tsp mustard seeds (rai)
1tsp coriander seeds
7-8 flakes of garlic
1 tsp khus khus
1" inch ginger
3-4 peppercorns
2-3 cloves
1" cinnamon
1 small cup of grated coconut
After roasting these, cool and grind to a fine paste with a spoon of tamarind and a dash of turmeric adding little water.
*Remember the finer the better but it should not be of thinner of water consistency

Step 3:
Also 1 small cup of freshly grated coconut for coconut milk which has to be removed twice
1. the thick milk and
2. the thin milk adding water to the coconut residue...
Keep both of it aside...
this has to be added at the last....

Step4:
For burgar:
In a vessel, add oil
Add 5-7 leaves of kadipata
Add 1 chopped onion, 1 chopped tomato and let it soften and loose colour
Add the grounded masala
Add salt
Let it cook
Add the marinated chicken and bring it to a boil.
Add the coconut milk the thick and thin and give it boil, stirring it
Correct the spices if needed with garam masala.
Garnish with chopped coriander

Relish it fresh steam rice or freshly made dosas

For orange colour: Mix Kashmiri and Bhedki chillies
For Green colour Skip the Kashmiri chillies and add a bunch of coriander leaves and a bit of mint leaves as also increas the number of green chillies

Cauliflower Pepper fry

This is another quickie.... a simple dabba recipe and it goes well with chapatis for lunch or as a side dish for dinner

Ingredients

1/2 cauliflower florets, broken into smaller florets

Turmeric powder

Salt 

Pepper

Oil to fry

1. Boil florets in water for 10 min 
2. Drain water and let it cool
3. In a plate mix turmeric, pepper powder and salt
4. Add the florets to this mixture seeing that the masala has been touched upon florets well
5. Heat oil in a pan,  and shallow fry the cauliflower till golden brown

Another simple and easy dish is ready to eat....

Pancake Tuesday

hey people...hieee, warm greetings to all on Pancake Tuesday...
Just a piece of pancake recipe for you all made my aunty anita...
My Dad and my aunt are both lovers of traditional dishes and can cook all the sweets up well upto perfection...So here presenting to you the recipe
Pancake Tuesday is the last day before the beginnig of lent and many houses will have pancakes made today
its a simple sweet delicacy made in a simple way........its my family tradition to make it every time and specially on this day it has to be made, you can try it whenever you're free...

Ingredients for Filling
1 coconut grated fresh

15-20cashew chopped into small pieces
10 -15 raisins
100-150 grams of sugar/jaggery(dad uses jaggery and it tastes damn good)
1 tsp Vanilla Essence
A pinch of cardamom powder

Ingredients for Batter
2 cups maida sieved
1-2 eggs (optional)
1 glass of water
1/2 cup of milk
A pinch of salt very little

For the filling:

1. Heat a kadai.
2. Roast the grated coconut with sugar/jaggery on low heat till the sugar/jaggery melts and till the aroma is out.
3. Add raisins, cashew nuts and cardamom powder and essence and  roast for a while, stirring every  now and then
4. Turn of the flame and let it cool

Method to make pancake batter

1. Beat the egg one at a time. ...
2. if you do not use the egg also is fine, you can add a little more milk if needed
3. Mix the maida with eggs slowly. Add salt
4. Mix milk and water (around a cup first)
5. Slowly add the mixture of milk and water to maida making it of pouring consistency
6. you can add water if needed(should be a little thicker to neer dosa consistency)
7. It shouldnt be very thick nor very fine. You can add water accordingly to balance it
8. Take a small non stick pan. 
9. Grease the pan with oil (using ½ onion on a fork). 
10. Put in a little batter. Swirl the pan so that the batter covers it pan and isnt thick anywhere.
11. Cook it with a lid for a minute. Once the mixture is dried flip the pan over to remove the pancake
12. Place the pancake on a plate. Add the filling on one side and neatly roll it.
13. Yummy Pancakes are ready to eat!!!

They were so yummy, I had four today....................

Fish Mushi Cutlets

Cutlets have always been my favourite be it fish, chicken or paneer and its the easiest thing to make as well...
being a working woman monday to fridays are usually hectic with little time to cook so the easiest thing to do is a quick vegetable and a fish fry or a cutlet to side the veggie...

Fish cutlets are made everywhere but this recipe is a easier version and is based on the idea of not having much time and fatafat cooking...

So here presenting to you fish cutlets, 
(mind this my father in law never ate this fish but he loved these cutlets so much.)

3-4 small (shark fish) mushi( u can even try it with bangda, small prawns, tuna or any other fish who has a little thick meat)
1 onionn cut
2 chillies small
5-6 garlic
less than 1" ginger
A small bunch of coriander
3-4 mint leaves
Jeera 1tsp
Pepper  powder 1/2 tsp
Salt
Lime
Rawa (lil bit)
Oil to fry

1. Boil the fish in little water, adding a bit salt, for 5-8 minutes in a covered vessel
2. Remove it from the vessel, let it cool and debone it, removing the meat
3. You can smash the meat with you fingers or give it a mini coarse grind, it should not be smooth.
4. In the mixy, grind onion, ginger, garlic, chillies, coriander, mint, jeera and pepper for 2 minutes with water till its a fine paste.
5. You will get a lovely green colour masala
6. Add 1/2 Lime juice to the grounded masala.
7. Add this masala to the fish and mix well. Adjust salt
8. Make round balls and coat it with rawa or flour whateva you have.
9. Shallow fry till crisp for 10 minutes.
10. The mouth watering green cutlets are ready...

Its an extremely easy, mouthwatering yummilicious dish which you should try

Brinjal fry

Hiee people, m back after a lonng time...I had been busy travelling for seminars, workshops and small trips to various places from Jaipur to Nashik and from the American school of Bombay to Times of India meet and many workshop at different places which kept me very busy and I couldn't make time to write, but its rightly said 'learn to make time for yourself' and blogging is one of my favourite past time so here I go....

Presenting to you simple recipes but easy and tasty ones ...

Brinjal fry...

1 medium round brinjal cut into round slices
Turmeric powder a pinch
1- 2 tsp pepper powder
Salt to taste
Oil to fry

Cut brinjal, in a  plate mix salt, turmeric and pepper powder well
Apply it on the brinjals and shallow fry in oil till brinjals are soft and crispy..

Its damn easy but very tasty,,,ideal for office workers who come late and do not have much time to cook...