|Ingredients (Serves 2-3)1 lb boneless chicken thighs,skinless1 tbsp all-purpose flour1 garlic pod, minced1/2 tbsp dark soya sauce ((I use Chingâ€|
Though slightly time consuming if making a big batch,but bharwaan (stuffed) bhindi (okra) is worth all the effort. A spicy, semi-wet masala base made with onions, garlic and chickpeas flour is filled into tender, pierced pods and then they are lightly stir fried with a spoon or so of thick yogurt. This is something which tastes better even the next day when the flavors develop a lot more. The key to keep away the slime and retain the color is to cook it uncovered on low heat for most of the time. It’s best served alongside skillet fried flatbreads (paratha) or soft roti and naan.
- 1 lb okra
- 3Â tbspÂ besanÂ (chickpea flour)
- 3Â tbsp mustard oil (substitute with olive/vegetable oil)
- 3/4 cup red onions, very finely chopped
- 2 garlic cloves, very finely chopped
- 2 tbsp coriander powder
- 1Â tspÂ red chili powder (adjust to taste)
- 1/2 tsp cumin powder
- 1/4Â tsp fennel seeds, crushed
- 1/4 tsp turmeric powder
- 1/2 tspÂ amchoorÂ (dry mango powder)
- 1/2 tsp salt
- 1 tbsp oil
- 1/4 cup thick sliced onions (optional)
- 1 tbsp thick plain yogurt
- pinch of sugar
- There is no substitute for amchoor or mango powder in this recipe. You can buy it from local ethnic stores or online here.
- If you want to make a vegan version of this recipe, replace yogurt with 1-2 tbsp of water and squirt lemon juice at the end of cooking.
I am not much of a beverage person, a glass of water with a lemon wedge is my treat,even when eating out.The very fact that this fermented drink does not have a speck of sugar or otherÂ usual suspects found in beverages makes it veryÂ unique and the crisp, tart flavor is truly an acquired taste. If you are a fan of pickles & mustard, this could be a treat for you in the liquid form. I would compare it to the taste of a mellow pickling liquid but with hints of spices – all of which are all actually so so good for you.
- 4-5 carrots
- 1 medium beetroot
- 1.5 tbspÂ raiÂ (small variety brown mustard seeds)
- 1/4 tsp eachÂ ajwainÂ (carom seeds) &Â methiÂ (fenugreek seeds) (optional)
- 1/4 tspÂ hingÂ (asafoetida)
- 1/4 tsp turmeric powder
- 1.5 tspÂ kala namakÂ (black salt, substitute with normal salt)
- 1/4Â tsp red chili powder
- Salt to taste
- 6Â cups water
Sterlize a wide mouthed glass container large enough to contain 6 cups water with a non-reactive lid.
Thoroughly wash & peel the carrots and beetroot. Using a sharp knife, cut them into thin slices. You could cut them in rounds or batons, dosent matter, but the slices should not be very thick.
Bring water to a boil. While the water is boiling, using mortar & pestle, coarsely crush the mustard,Â ajwainÂ &Â methiÂ seeds. Place the slicedÂ beet & carrots in the container. Add the crushed spices.Sprinkle turmeric, black salt & red chili powder on top.
When the water has boiled, take off the stove and let sit on counter top to cool down a bit. Add the hot water toÂ the container and using a wooden spoon, stir the contents thoroughly. With another clean spoon, taste and adjust the salt. At this point the contents will taste bitter but all that will go away after fermentation.
Place the lid on the container and let sit in sun for 5-7 days. StirÂ 2-3 timesÂ a day with clean wooden spoon.KaanjiÂ is ready when it starts tasting sour.The fermentation time will depend on sunlight in the place you live.
You can serveÂ KaanjiÂ at room temperature or chilled. AddÂ boondiÂ or dried mint leaves as garnish.
The fermented carrots & beets can be eaten as pickles.Â KaanjiÂ can be stored for up to 2 weeks, refrigerated.
Enjoy & Thanks for stopping by.
A very homestyle, rustic kind ofÂ chicken dish where you just need to throw everything together and let it be on its own for some time.The soggy whole spices steeped beforehand in warm water burst open their flavors over slow heat. The dark chicken meat soaks up all of it and gives in,releasing its juices to the sauce and requiring very little care as it cooks.
If you try to lift up the lid to peek in, a strong aroma wafts out, filling up your senses. Once the steam clears you would see little bubbles in the sauce with holes in the centre and reddish glisten all around from fat of the chicken. You know its going to be good.
Except whole peppercorns, almost all the spices (including the red chillies which become sweetish) melt away in the gravy.Even though you might be intimidated by the long list of spices but the addition of yogurt perfectly offsets the heat level,Â not making the sauce too spicy, rather savory.
I made this dish quite a number of times for few weeks. This is what happens when we like something. We keep on cooking and eating it till we are at the brink of getting bored. Then we nestle the recipe for a while and start our quest for another spice blend, another curry, different flavors.
Sabut (Khade) Masale ka Murgh- Chicken with Whole Spices & Yogurt
Ingredients (Serves 2-3)
In a small bowl, steep the spices below in 1/3 cup warm water for 30 minutes –
Marinate the chicken in yogurt,turmeric and 1/4 tsp salt for about 2-3 hours, refrigerated.
Once ready to cook, take out the chicken from the fridge and let sit on the kitchen counter. In a large pot, heat up the mustard oil on high till you see its slightly smoky. Reduce the heat to medium and wait for 2 minutes. Add the sliced onions to the pot, also add theÂ tejpattaÂ and cook till onions are lightly browned.This will take around 5-8 minutes.
Reduce the heat to low and add the marinated chicken to the pot.Using the cooking spoon, slowly toss the chicken pieces to combine with the browned onions. Let cook for 5-6 minutes.Do not rush else the yogurt will curdle.
Raise the heat to medium and add the soaked spices (along with liquid) to the pot and mix well with the chicken. Let cook on medium heat for 2-3 minutes. Add salt to taste to the pot. Next, close the lid, reduce stove to low and let the chicken simmer for 30 minutes. There is no need to stir continuously, you can check 1-2 times in between than the chicken is not sticking to the bottom.
After 30 minutes,check the seasoning and the doneness of the chicken. Raise the stove to medium heat, add 1/3 cup water and let simmer for another 10 minutes.
Let rest for at least 2-3 hours before serving.
When ready to serve, reheat, garnish with chopped cilantro & serve.
Enjoy & Thanks for Stopping by!
There is a reason I call it the everyday curry. Every family has its own recipe and in Indian homes, normally chicken is cooked with spices and a tomato/yogurt/coconut base to make a curry. It is not everyday that we cook or eat curries doused in cupfuls of cream or dyed in Â food coloring or mellowed down with loads of sugar.
Even if you have bare minimum spices in your rack, you can still turn chicken into this gratifying curry. Utterly delicious and redolent with spices, it is what I cooked for P almost four years back for the first time and he admitted that he could eat hundred rotis (flatbreads) with it.
Though I have been cooking it religiously every week since then, I still try to tweak it. Sometimes I make it more yellowish in color as he likes it, at times I double up the whole spicesÂ to spike it up and many times I Â have mixed in thick coconut milk forÂ a luxurious flavor.Give or take, my husband will polish it off.
That, I guess is the versatile nature of curry, add or skip ingredients at your free will, keep on tasting all the while and in the process develop your own kind – soupy, saucy, spicy, sweet. Curry can mean different to different people, for P its that deep flavored gravy he looks forward to, for mom, it’s the bite of coarse ground spices in the masala, for dad, it needs to be way soupy than the usual.When I make chicken curry for P’s friends it’s the creamy- sweetish kind that they like.
For me, each time I cook and sit down to eat, it’s as if I have plated memories.
However, it disappoints me when I see how the enormous popularity of curry has in fact done it a disfavor. Not only in terms of ingredients but also regards to the effort involved, people find making curry a daunting task and resort to shortcuts, when in real, there aren’t any. I always presume that a good curry needs time and patience. If you are short on any, then probably it’s not your cup of tea.
I posted a Â picture on facebook and instagram feed few weeks back and many of you asked for the recipe. Since then, I have made Papa’s recipe thrice.With the kind of slow cooking involved, the recipe works best with bone in – dark chicken meat – thighs or drumsticks. Even if you decide to go boneless, opt for dark meat.That said, you can put your slow cooker to good use here.
Spices for Marinade
NotesÂ : In the spices for marinade above, you can substitute whole seeds with lightly dry roasted coriander, black pepper, cayenne, paprika, cardamom powder.
Wash the chicken pieces thoroughly & pat dry using a paper towel.Set aside.
In a small sauce pan, on low heat,dry roast all the whole spices for marinade [except turmeric,Â kashmiriÂ chilli powder & salt] till you smell the aroma.About 3-4 minutes.Let the roasted spices cool down a bit.Once cooled, tip into your coffee grinder or using mortar & pestle,grind the spices. You don’t want them to be powdery.Â Add turmeric,Â kashmiri chilliÂ & salt to the ground spices. Mix this with 1/4 cup of water in a small bowl to make the marinade.
In a Ziploc bag or a bowl, place the cleaned chicken along with the marinade and rub a little so that all the pieces are covered in the marinade. Set aside for at least 3 hours or preferably overnight in the refrigerator to marinate.
Take out the marinated chicken from the refrigerator at least 30 minutes prior to cooking.Â Once ready to cook, heat up oil in a heavy bottomed pot on medium heat.Once the oil is just smoking, lower the heat & add the chopped onions to the pot.Add the bay leaf too. Cook the onions till golden brown. About 8 minutes.
Meanwhile, add the tomatoes, yogurt, garlic, ginger to your food processor and pulse to a smooth mixture. Once the onions have browned, reduce the flame to low and add the tomato-yogurt mix to the pot, stir to combine well with onions. Also add the 1/2 tsp turmeric powder. Cook on low-medium heat with constant stirring to avoid curdling of the yogurt. Initially, you will see yogurt releasing water, but that’s okay. Increase the heat to medium and keep on stirring till you see oil separating on the sides of the pot.
Add the marinated chicken to the pot next. Add salt to taste. Keep on stirring around the chicken pieces so that they do not stick to the bottom of the pan. They will slowly start releasing their juices. Keep on turning around and cooking the chicken pieces on medium heat for good 20-25 minutes or till they are 95% cooked. Add water to the pot now depending on the desired consistency of the gravy, check the salt again, cover the pot with a lid and cook the curry for another 10 minutes or so till the chicken is completely cooked.You will need to stir in between once or twice.
Once the curry is cooked, remove from heat and let sit covered for at least Â 45 min – 1 hour before serving.
Garnish with cilantro & serve warm. Whether you serve with flatbread or rice, I highly recommend makingÂ kachumberÂ (indian salsa)Â alongside.
Enjoy & Thanks for stopping by!
Whenever I cook minced lamb, goat or chicken,we look forward to the leftovers more than ever. Having leftovers of such dishes is utterly comforting for the next couple of days, simply because the ways to eat them are plenty – garnish with lots of fresh herbs and tuck them inside rotis (flatbreads) or tortillas with pickled onions, stuff between buns or simply turn them into quesadillas.
This may well be the kind of dish which shouts home to me.The scent of spices and mince meat cooking together comes close to nothing. It is the kind of food which compels me to spend long hours in the kitchen, till I smell the exact aroma which I remember from my mom’s kitchen.Hearty, satisfying and with delicate flavors – at the end of cooking, it is so rewarding (especially with the leftovers).Anything with minced meat is so welcoming in itself, potatoes just make it better. The central pleasure for me here are those-earthy, creamy & dense – purely alleviating the entire experience.
‘Keema’ translates to any kind of minced meat in hindi. Aloo is potatoes.Hence the name. You can make its dryish or soupy curry – slow cooked with all the spices. Tari vala keema is soupy keema curry which my kids love with pan(dinner rolls)
The list of spices is long but these are your everyday ones.It may look like a long method but the actual work isn’t much. Ofcourse, the oily keema is an indulgence reserved for once in a while. I make this recipe quite a lot during winter months.
- 1 lb minced lamb/beef/chicken (I used 80-20 lamb)
- 2 medium potatoes, cubed
- 7 tbsp mustard oil (substitute with canola/vegetable, reduce the quantity to 1/4 cup if you wish)
- 1 bay leaf
- 2 black cardamom pods
- 1 little piece of nutmeg
- 3-4 dried red chillies
- 2 ” cinnamon stick
- 3/4 cup chopped onion
- 4 garlic cloves, finely chopped
- 2″ fresh ginger shoot, finely chopped
- 1cup chopped tomatoes
- 1/4 tsp turmeric powder
- 3 tsp kashmiri chili powder (adjust to tolerance)
- 1 tsp red chilli flakes
- 3 tbsp plain yogurt
- 1-2 cups water (depending on how you like the consistency)
- salt to taste
- To garnish – chopped cilantro
Coarsely grind together:-
- 1 tsp cumin seeds
- 2 tsp coriander seeds
- 1 tsp black peppercorns (adjust to tolerance)
- 4 cloves
- 1/4 tsp fennel seeds
- In a cooking pot with lid,on high, heat up the oil till you see ripples on the surface and it smokes slightly.
- Reduce the heat to medium.Temper the oil with bay leaf ,cinnamon stick, green cardamom pods nutmeg and dried chillies. Saute whole spices for 10-15 seconds. Add the onions next.Cook the onions till they turn light brown.About 3-5 minutes.
- Add the garlic & ginger next and saute for about 1 minute till you smell the aroma.
- Next, add the coarsely ground spices to the pot.Toast the spices for another minute.
- Add the chopped tomatoes next along with turmeric, kashmiri red chilli powder and chilli flakes.Cook for 3-5 minutes or till you see oil separating on sides of the pan.Add the minced meat next, break down with mixing spoon and mix together with spices. Reduce heat to low and cover the pot.Let cook covered for 10-15 minutes till you see that the water of the mince has nicely separated.
- Open the lid and turn heat to high and saute with a spoon for about 8-10 minutes on medium heat. The color of the meat will start to deepen and we want to bhuno it (to give it a smoky flavor).Do not worry, everything is going as per plan.
- Once 90 percent of the water has evaporated, reduce the heat to lowest, wait for 1-2 minutes and add yogurt and salt to the pot. Keep mixing continuously else the yogurt will curdle. The meat will again get watery but keep sautÃ©ing for another 10-12 minutes until you see fat from the yogurt separating.
- Once most of the water has evaporated again, add 1.5 – 2 cups water along with potatoes and check and adjust the salt. Turn the heat to the medium low cover the pot with lid and let simmer for about 18-20 minutes until potatoes are fork tender.
Note : The cooking time will vary if you are using beef or chicken. Also, do not add too much water at the beginning because ground meats leave moisture as they cook.Add water at intervals as per the consistency you want.At the end of about 20 minutes of cooking you will see that oil separating from and change in color of the ground meat. Check that the potatoes are cooked through at this point.
- Garnish with chopped cilantro and serve warm with flatbreads, rice, pav etc & salad.
What I need:
- 1.5 lb of Â [bone-in ]mutton, cut into medium pieces [or lamb or beef]
- 1.5 cups of buttermilk [slightly sour]
- 3 fat garlic cloves, grated
- 2″ shoot of ginger,grated
- 1 tsp nutmeg, grated
- Salt to taste
Whole Spices :
- 2 cups onions , thinly sliced
- 10-12 whole dry red chillies
- 1 tbsp whole black peppercorn
- 1 tbsp coriander seeds
- 2 tsp cumin seeds
- 2 nos black cardamoms, cracked open
- 3 bay leaves
- 5-6 cloves
- 1″ shoot of cinnamon
- 1 twig mace
- 4 tbsp cooking oil [I use mustard, you can use olive/canola]
- 2-3 cups warm water
How I did it:
- Wash and pat dry the mutton pieces.
- In a ziplock plastic bag, pour in the buttermilk, grated nutmeg,grated garlic & ginger along with salt.Give it a shake to combine well.
- Next, tip in the mutton pieces into the bag and give it a shake again to make sure that the buttermilk covers all the pieces.Lay the bag flat in a big square tray and let marinate overnight or at least 3-4 hours.
[Method 1 : Cooking in an Open pot [with lid]/Dutch oven]
- Heat the oil in a pot/dutch oven to a smoking point on medium heat.TIP: When using mustard oil, you need to heat it up till the point it starts smoking to ensure the raw smell is gone.For 4 tbsp oil, atleast good 8-10 minutes.If using olive/canola, the heating time will be way less.
- Once heated,reduce the heat to low and wait for 5 minutes to lower the temp a bit so that spices don’t burn.Add all the whole spices except dry red chillies to the oil and cook until the spices emit their aroma..around 3 minutes.
- Next add the onions, raise the heat to medium and cook the onions stirring constantly untill they become translucent to light brown.
- Add the dry red chillies then.
- Strain the mutton pieces from the buttermilk mixture, retain the marinade.
- Add the mutton pieces to the pot and on high heat, cook the mutton pieces for 10-12 minutes untilÂ all sides of the meat have browned.
- Next, add the marinade & 2 cups of warm water to the pot, check the salt and cover the pot/dutch oven.
- Let the water come to a boil on high heat and then reduce the heat to as low as possible.
- Let the meat simmer in the pot/dutch oven for good 4-6 hoursÂ periodically checking to make sure the liquid doesn’t dissipate, and adding warm water if needed.
- The stew is consideredÂ finished when the meat is very tender, just about to fall apart from the bones and the flavor of the gravy is intense. Adjust the salt again if needed.
- Garnish with chopped cilantro & serve with warm khamiri rotis [yeasted flatbreads] and onions.
[Method 2: Using a pressure pan/cooker]
The time taken by this popular Indian method is very less and the taste is slightly different and less intense. The cooking steps remain the same except that you need to cook the meat as per your pressure cooker.To give a rough estimate, the meat will take at least 25-30 minutes with 6-7 whistles on a low heat to become tender.
When I sayÂ CHILLI chicken,I mean lots and lots of chillies..of all kinds…whole red chillies, black pepper and red chilli powder..Okay dont be scared..this is not some deadly chicken preparation..it is just a really hot chicken recipe.Succulent pieces of chicken in a spicy sauce with onions and dry red chillies.If they say, heaven exists on earth,a bowl of chilli chicken personifies it in some crude distant form! Though I never actually asked Mom the recipe,and only saw her making it while chatting beside the stove,I still prepare it recounting those times and the lingering tastes from childhood.I normally refrain from deep-frying the chicken pieces and settle for shallow frying.A handful of red or green capsicum tastes very good, but P is not a great fan, so though I didn’t use it I m noting down!
Ingredients (Serves 2-3)
- 1 pound boneless, skinless chicken thighs, cut into 2″ pieces [even bone in chicken can be used too]
- 1 tsp corn starch
- 1 tbsp all-purpose flour
- 1.25 cups sliced red onions [the more onions, the better]
- 3-4 pods garlic,crushed
- 1 tbsp fresh ginger julians
- 12-15 whole dry red chillies, broken into 2-3 smaller pieces (adjust to taste, use less quantity or milder variety)
- 2-3Â tbsp dark soya sauce
- 2 tbsp white vinegar (or to taste)
- 1 tbsp hot & sweet tomato chili sauce (I use this brand)
- 1.5 tsp – 2 tsp red chilli powder (adjust to taste)
- 1/4 cup dicedÂ bell peppers
- 3/4Â tsp crushed black pepper
- Salt to taste
- Few chopped green chillies
- 3 tbsp + 1 tbsp canola oil
- The dish taste much better when you deep fry the chicken as opposed to shallow frying it.
- Pat the chicken pieces dry with a paper towel.Sprinkle the chicken with cornstarch, all-purpose flour, salt and black pepper and combine well.Set aside for 5 minutes.
- Meanwhile in a wide-mouthed pan, heat the 3 tbsp oil to the smoking point.When the oil is hot, tip in the chicken pieces and saute in oil till they become white on the outside and slightly tender.About 3-5 minutes.
- Remove the chicken pieces and drain on a paper towel.
- In the same pan, add the 1 tbsp oil and on high heat add the crushed garlic and ginger julians.Saute for 2 minutes and add the sliced onions.Saute the onions till they are soft and translucent but not brown.
- Next, add the whole red chillies,chicken,soya sauce, hot & sweet tomato chili sauce, salt and red chilli powder to the pan and cook on high heat till the chicken pieces are tender.About 8-10 minutes.Add the diced capsicum now (if using).
- Once the chicken is cooked, remove from heat and add the vinegar.
- Transfer to a bowl and garnish with few green chillies.
- Serve warm with steamed rice or chow mein/hakka noodles.