Chicken Moolee

This is a recipe from Indian cookery book which I tried because it had few different ingredients to be used with chicken and I was in a mood try something new. I didn't have a great expectation for this dish and was pleasantly surprised when it came so delicious and mouthwatering.

 Ingredients:

• Chicken - 500 gms (pieces of your choice)
• Oil - 5 tbsp
• Shallots - 6 (finely chopped)
• Garlic - 3
• Green chillies - 6
• Green cardamom pods - 5
• Cloves - 5
• Cinnamon stick - 1/2
• Pineapple pieces -  200 gms 
• Pomegranate juice - 5 tbsps
• Turmeric powder - 1 tsp
• Peanuts - 3 tbsps (finely chopped)
• Coconut cream - 6 tbsps 
• Fresh ginger - 3 tsp (grated)
• Chicken stock - 250 ml
• Salt - 2 tsp

Method:

• Was and dry the chicken pieces. Heat the oil and sear the meat on both sides for about 4 minutes. Remove from pan and set aside. 
• Finely chop the garlic and the green chillies. Put the finely chopped shallots, garlic, and chillies along with the spices and stir-fry for about 6 minutes. 
• Chop the pineapple pieces finely and mix with pomegranate juice, turmeric, peanuts, coconut cream, and ginger. Add them to the pan and stir- fry for further 5 minutes.
• Add the chicken pieces, Pour in the stock and cook for 20 minutes stirring until the chicken is fully done. Check for seasoning and add stock if necessary. 
• Serve hot with rice or rotis.

Enjoy this very different yet delicious chicken dish on a cold evening....

Chicken Chettinad

The brown fiery curry from South India. I used to make these often simply because its a fabulous dish, what with all the peppercorns and chillies and curry leaves this Chettinad dish is simply wonderful on a cold night with white rice.

Ingredients:

• Chicken - 500 gms (cut into small pieces)
• Onions - 2 (chopped finely)
• Curry leaves - 1/4 cup
• Milk -  1/2 cup

       for paste 

• Tomatoes- 2
• Ginger - 1 inch piece
• Garlic - 5 flakes
• Grated coconut - 1/2 cup
• Corrainder seeds - 1 tsp
• Fennel seeds - 1 tsp
• Peppercorns - 1 tbsp
• Dry red chillies - 4
• Green cardamons - 1
• Cloves - 2 
• Salt - 1tsp
• Turmeric powder - 1tsp

Method:

• In a kadhai take 3 tbsps of oil and saute the onions and the curry leaves over a medium heat with a bit of salt to soften the onions quickly.
• Meanwhile grind the ingredients given under the paste to form a smooth paste adding quarter cup of water if required. 
• Add the chicken pieces to the onions and saute well until the chicken starts to change colour. 
• Pour the paste to the onion and chicken and cook covered for about fifteen minutes.
• Add 1 cup of water to the gravy and cook keeping the lid closed until the chicken pieces are done. 
• Add the milk at the last stage and take off from heat after checking for salt.
• Serve hot garnished with freshly crushed peppercorns.

Hot and spicey chicken chettinad is ready. The adding of milk is optional if you want u can just leave it. Believe me it still tastes good. You can also eat it with naan or as we had it yesterday with tortilla wraps...... It had been a long time since I made this curry and thought of making it yesterday as a simple celebration of my little girls first ever trip to cinema (Enthiran).

Carrot kofta curry

A simple yet delicious curry with raisins stuffed in the carrot balls. The method of the recipe I have given here is by using the microwave. It was easy and fast to make.

carrot kofta with curry

Ingredients:

• Oil - 2 tbsp
• Onion - 1 (ground to paste)
• Tomato - 1 (pureed)
• Coriander powder - 3 tsp
• Turmeric powder - a pinch
• Garam masala - 1 tsp
• Chili powder - 1 tsp 

       For koftas: 

• Carrots - 2 (grated)
• Bread slices - 2 (churned in mixer)
• Red chilli flakes - 1 tsp ( or use chopped green chilli - 1)
• Ginger paste - 1 tsp
• Salt - 1 tsp
• Garam masala - 1/2 tsp
• Chaat masala - 1/2 tsp 
• Yogurt - 1 tbsp
• Raisins -  8 to 10

koftas

Method:

• For the gravy, mix onion paste with oil, turmeric powder, garam masla and red chilli powder in a deep microwave dish mix well and microwave for 5 minutes.
• Add the tomato puree, mix and microwave for 5 more minutes.
• Add 1 cup of water, microwave for 6 more minutes and keep aside.
• For the koftas, mix carrots with all the ingredients given under koftas except for raisins.
• Mix well. Make round balls with 1 or 2  raisins stuffed in each. Place them on a greased microproof plate in a ring, microwave for 3 minutes. 
• At the time of serving, place koftas in a serving dish pour the curry over them and microwave for two minutes and serve warm.

These ingredients makes about 8 to 9 koftas.Utterly delicious and mouthwatering.
show me your curry

Chickpea curry

This curry has the combination of potatoes and chickpea and is a variation from the normal curry which I usually make. It tasted great and was just perfect. I never thought that potatoes would go well with the chickpeas in a curry but it was really superb.

Ingredients:

• Vegetable oil - 2 tbsp
• Mustard seeds - 1 tsp
• Onions - 2 (sliced)
• Ginger - 1/2 inch (chopped)
• Cumin powder - 2 tsp
• Coriander powder - 2 tsp
• Garlic - 2 (crushed)
• Fresh red chillies - 2 (chopped)
• coriander leaves - 2 tbsp (chopped)
• Potato - 1
• Chickpeas - 250 gms (boiled)
• Lemon juice - 1 tbsp

Method:

• Heat the oil in a saucepan splutter the mustard seeds and add the onions cooking until golden. Add all the ingredients except for the chickpeas, potato and lemon juice and stir fry for a minute or so.
• Add about 100 ml of water to the saucepan and stir to mix. 
• Dice the potatoes and add them along with the chickpeas to the saucepan. 
• Cover and leave to simmer for about 10 minutes. 
• Sprinkle lemon juice and serve hot.

Balti Fish Curry

A very delicious dish of fish. I always used to love the Balti dishes whenever we go to a restaurant and hence I thought of doing this Balti fish curry. Balti dishes usually has marinated pieces of meat and spices cooked in high flame.

Ingredients:

•  Fish fillets - 250 gms
• Bay leaf - 1
• Ghee or oil - 50 ml
• Onions - 2 (chopped)
• Salt - 1tsp
• Water - 100 ml

     For marinade

• Ginger paste - 1/2 tsp
• Garlic paste - 1/2 tsp
• Fresh red chillies - 3 (chopped finely)
• Ground coriander - 1 tsp
• Ground cumin - 1 tsp
• Turmeric powder - 1tsp
• Chilli powder -  1tsp
• Salt - 1tsp
• Water - 1 tbsp

Method:

•  To make the marinade mix all the ingredients given under marinade ingredients to form a thin paste. Add the fish fillet and leave to marinate for 30 minutes, or upto 4 hrs in the refrigerator.
• Heat the ghee or oil in a large frying pan over a medium high heat, add the onions with salt and cook until   very soft and golden. 
• Add the fish fillets and the marinade to the pan and stir in the water. Bring to boil, then simmer for 5 to 10 minutes spooning the sauce over the fish and carefully moving the fish around until well cooked and flake easily. 
• Serve warm.

Lamb chilli

This recipe is one of Nigella lawson's dishes. The only difference is that I have substituted minced lamb instead of the beef. This is a spicy stew made with the chillies and beans. Its basically a one pot dish. A very satisfying,  comforting and absolutely easy to make.

lamb chili with cornbread

Ingredients:

• Minced lamb - 250 gms
• Red kidney beans - 200 gms(boiled)
• Onions - 2 (diced)
• Red bell peppers (capsicum) - 1 (diced)
• Red chilli flakes - 2 or 3 tbsps 
• Garlic - 2 (minced)
• Cumin powder - 2 tsps
• Corainder powder - 2 tsps
• Tomatoes(medium) - 2(chopped)
• Tomato puree - 2 tbsps
• Tomato sauce - 2 tbsps
• Salt - 1 tbsp
• Oil - 2 tbsps

Method:

• In heavy based pot add the oil, onions, diced pepper, minced garlic and saute well until they turn soft and transparent. Add chilli flakes, cumin and corainder powder. 
• Add minced meat  mix well. 
• Add all the three tomato ingredients (chopped, puree and the sauce), then the red kidney beans. 
• Pour half a cup of water and add salt. 
• Cover partially and let it simmer for about 2 hrs.
• Serve hot in a bowl. 

In Nigella's recipe she would dollop the cornbread batter on top of the chili and bake it for half  hour. You can also bake the corn bread separately as I did and serve with the chili or with plain white rice or a meal on its own.

Okra curry

I have never really eaten curry made with okra and was reluctant to try this one out, but it was really delicious and a good curry for chapatis I guess. Very simple and easy to make.

Ingredients:

• Okra - 450 gms
• Oil - 100  ml
• Onions - 2 (thinly sliced)
• Fresh green chillies - 3(chopped finely)
• curry leaves - 2
• Tomato - 1(sliced)
• Lemon juice - 3 tbsps
• Fresh coriander - 2 tbsps
• Salt - 1 tsp

method:

• Rinse okra and discard the ends of them. Cut them into 1 inch pieces.
• Heat the oil in a heavy based frying pan. Add the onions, chillies, curry leaves, salt and stir fry for 5 minutes          
• Gradually add okra and stir fry for 15 minutes.
• Add the tomato, lemon juice and coriander. Cover and leave to simmer for another 15 minutes until okra is done.

Serve hot with chapatis but it goes well with rice too I guess. It really brought out the taste of okra.....

mushroom & capsicum bhujia

A fantastic side dish for chapatis. This has a very unique taste. Simple and easy to cook. Here I have prepared it in microwave oven but one can also cook it on hob. 

Ingredients:

• mushrooms - 100 gms

• Capsicum - 1
• Onions - 2 (cut into rings & separated)
• Ginger - 1 inch piece ( cut into sticks)
• Tomato - 1 (chopped)
• Turmeric powder - 1 tsp
• Garam masala - 1 tsp
• Red chilli powder - 1 tsp
• Coriander powder - 1 tsp
• Salt - 1 tsp
• tandoori masala - 1 tsp
• amchoor powder(dry mango powder) - 1 tsp

method:

• In the oven dish micro high oil and onions for 2 minutes uncovered. 
• Add turmeric powder, garam masala, chilli powder, coriander powder. mix well and micro for another 2 minutes.
• Add tomatoes, ginger, mushrooms, capsicum, salt and tndoori masala. mix and micro high for 8 minutes stiring once in between.
• Serve hot with chapatis

 For the tandoori masala I used the ready made powder but if you want you can prepare some and store it in an air tight container.

Pepper chicken

Pepper chicken is a well loved dish by many. Its hot and delicious. A dish which would definitely burn your mouth rooftops....Wicked......

Ingredients:

• Chicken - 250 gms
• Green chillies - 3(deseeded & chopped finely)
• Onions - 2(diced)
• Black pepper corns - 2 tbsps (coarsely crushed)
• black pepper powder - 2 tsp
• Soy sauce - 3 tbsps
• Tomato - 1 small(diced)
• Ginger paste - 1 tbsp
• Garlic paste - 1 tbsp
• Oil - 5 tbsps
• Salt - 2 tbsps
• Cornflour -  1tsp dissolved in 2 tbsp of water

method:

• Cut the chicken into bite size pieces. mix them together with ginger, garlic paste, salt and the crushed peppercorns. Let them be for 15 min
• Heat the pan with oil and fry the chicken pieces on all sides until its a bit brown.
• Remove the pieces and keep them aside. In the remaining oil saute the diced onions, tomato and chillies until they are well cooked. 
• Add Pepper powder, Soy sauce and salt. Let them cook in medium heat for 15 min.
• Add the fried chicken, cover the pan and let them cook in low heat for 30 min.
• At last add the cornflour and mix the gravy well and serve hot.

This is a mouthwatering dish to be eaten with naan or bread or even white rice. Enjoy...

Spicy Prawn masala

A kind of prawn curry which goes well with almost most dishes. It was delicious and definitely had a nice twist of taste.

Ingredients:

• Prawns(small) - 500 gms
• Onions - 2
• Tomato Puree - 1 tbsp or half a tomato chopped
• Ginger paste - 1 tbsp
• Garlic paste - 1 tbsp
• Green chillies - 3 
• black pepper powder - 2 tsp
• Chilli powder - 1 tbsp
• Ground coriander powder - 1tbsp
• Fresh chopped coriander

method:

• Clean and devein the prawns. Chop the onions and the chillies.
• Heat a little oil in the pan and add the ginger garlic paste, onions, tomatoes, and chillies. Saute well until the onions are nearly caramelised. 
• Add a little water if required and add coriander, chili, salt and black pepper powder to the gravy. Let it cook for further 10 min. Add the prawns now and simmer closed  for about 20 min. 
• make sure that the prawns are well cooked. Sprinkle fresh coriander on the top.
• Serve hot with freshly cooked white rice. 

This gravy goes well with chapatis or with rice. I loved to eat it as a side dish for my toasted and buttered bread. Delicious..... :))

makhani chicken

This chicken curry is a superb accompaniment to any chapatis or naan bread. Its full of flavour and can be kept mild or spicy. Its an all time favourite.

Delicious makhani chicken

Ingredients:

• Chicken - 1 kg (preferably boneless)
• Garlic - 6 cloves
• Green chillies - 6
• Red chillies - 2
• Cumin seed - 2 tbsps
• Garam masala - 3 tbsps 
• Salt - 2 tbsps or to taste
• coriander leaves (chopped)  4 tbsps
• Lemon juice - 5 tbsps
• Pineapple juice - 3 tbsps
• yogurt - 150 gms
• tomatoes - 3 ( or u can use tomato puree - 5 tbsps)
• butter - 2 tbsps
• brown sugar - 1 tsp
• Pepper - 1 tbsp
• Sour cream or just cream - 150 gms
• Creme fraiche - 3 tbsps (optional)
• Oil for frying - 5 tbsps

method:

•  Wash and dry the chicken and cut into thin pieces. Deseed the chillies. Combine the garlic, chillies, salt, coriander leaves, lemon juice, pineapple juice, cumin seeds, garam masala in a blender and puree to make the marinade. mix the chicken with the marinade and marinate it fro 30 min in the fridge.
• Wash and boil the tomatoes until they break apart and strain through a sieve. heat the butter in the pan and the tomato puree, brown sugar, salt and pepper and reduce the heat for about 10 min. Stir in the cream and set this aside.
• Remove the chicken from marinade and fry in hot oil for 5 min. Add the remaining marinade and cook for 20 min. 
• Add the prepared tomato sauce and mix well and simmer for 15 min.
• Garnish with coriander leaves, stir in creme fraiche(optional) and serve hot.