Chicken Vindaloo

Ingredients

2 pounds of boneless chicken pieces - cubed

5 tablespoons oil

3 medium onions - finely chopped

salt to taste

For Vindaloo Masala

4 teaspoons kashmiri chilli powder

2 teaspoons dhania jeera powder

1 teaspoon garam masala powder

6 to 8 garlic cloves - finely chopped OR 2 tablespoons of garlic paste

1 teaspoon tamarind paste

1 teaspoon sugar

1 teaspoon salt

1/4 cup vinegar

Method

In a bowl - mix all the ingredients for the vindaloo masala. Mix very well - do not add water. Leave it aside. Use part of the masala to marinate the chicken pieces in and let it stay for 15 to 20 minutes.

In a kadhai - add the oil and when it gets hot, add the onions and fry till they turn golden brown. Then add the remaining vindaloo masala and mix well. Add 1/2 cup of water. To this add the marinated chicken pieces. Mix well and let it cook. Generally cooks in 20 to 30 minutes. The gravy should be a thick consistency as in the picture. Add water only if required. Check salt and add if needed.

Serve with Naan or Neer Dosa - If serving with rice the gravy needs to be a little less thick.

This is a dish generally prepared with lamb. If using lamb, cook it in a pressure cooker for upto 3 whistles - lamb cooks faster in a pressure cooker.

Chicken Pakoda

Ingredients

2 chicken breasts - boneless - cut into bite size pieces

2 tablespoons corn flour/corn starch

1 tablespoon rice flour

2 teaspoons garlic powder

2 teaspoons chilli powder

salt to taste

pepper powder

1 egg - beaten

oil - for deep frying

Method

Clean the chicken and pat dry all the pieces. To this add the garlic powder, chilli powder, salt and pepper. Let it sit and marinate for at least an hour. Now add the egg and let it coat all the pieces. Add the corn flour and rice flour. Mix well.

In a karahi - heat oil. Fry the chicken pieces till you get a nice golden brown crust.

Serve with tomato ketchup or green chutney.

I love this as a side dish with dal & rice.

Sarson ka Saag aur Makke di Roti

The other day when we went to get our groceries - we found some frozen mustard greens. Mom said - chalo lets make it. This has been my moms all time favourite - so, it was fun cooking it for her.

Ingredients

For Saag

1 cup mustard greens - I found frozen mustard greens

1/2 cup spinach leaves - frozen

You can make it with fresh mustard leaves and fresh sipnach too. I took 2:1 ratio

1 onion - roughly chopped

6 cloves of garlic - halved

2 inch ginger piece - roughly chopped

2 tablespoons ghee/clarified butter

1 teaspoon jeera/cumin

2 dried red chillis

3 to 4 cloves garlic - finely chopped

1 onion - finely chopped

2 tablespoons makke ka atta/maize flour (finely ground cornmeal - the one used to make tortillas)

1 teaspoon red chilli powder

1/2 teaspoon tumeric powder

1 teaspoon dhania jeera powder

1/2 teaspon amchur/dried mango powder

salt to taste

For Makke di Roti

2 cups makke ka atta/maize flour (finely ground cornmeal - the one used to make tortillas)

1/2 teaspoon salt

water to knead atta (hot water makes the dough nice and soft)

Method

For Saag

In a pressure cooker - cook the mustard greens, spinach, roughly chopped onion, halved garlic and chopped ginger and about 1 cup of water for upto 5 whistles. Once the pressure is released - blend the mixture into a coarse paste. Let it sit for sometime.

In a karahi - add the ghee/clarified butter. Once it gets hot add the cumin and the red green chillis. Once they splutter - add the finely chopped garlic. Stir well and then immediately add the finely chopped onions. Be careful not to burn the garlic - else the saag will turn bitter. Fry well till the onions turn golden brown. Then add the turmeric powder, chilli powder, dhania jeera powder, amchur powder and mix well. Then add the maize flour and stir for 2 minutes. Add the blended greens to the karahi and mix well so that the onion and masala mixture is incorporated well with the blended greens. Add salt according to taste. Cover and let it cook on medium flame for about 10 minute. The mixture splutters a lot so be careful to cover the vessel well.

Serve it hot with makke ki roti and a dollap of butter

For Makke di Roti

Mix the makke ka atta/maize flour and salt - add some hot water and knead the dough. Add enough water to make a pliable dough - the dough shoud not be soft. Once the dough is knead - it should be used immediately. Make about 7 to 8 balls. Place a plastic sheet on the platform - I used a ziploc quart freezer bag - Place a dough ball on it and roll with your fingers - pressing the dough to form a disc about 1/8th inch thick. Put some water on your fingers to avoid the dough sticking and breaking. On a heated griddle - put the roti and cook on both sides till brown specks appear. Remove from heat and spread some ghee on top of the roti.

It tastes good with saag, baingan bharta or just with jaggery.

Goat meat Curry - Mutton Masala

A few of our friends wanted to eat goat curry - so I decided to give it a try. I am not a fan of red meat and hence never learnt how to cook it. Now - there was a challenge. Well, it turned out pretty well and its easy to make too.

Ingredients

4 pounds of goat meat - take a mix of the chops and the shoulder/neck piece - medium pieces

4 onions - roughly chopped

4 tomatoes - roughly chopped

a bunch of cilantro - roughly chopped

a whole garlic - roughly chopped

2 teaspoons ginger paste

1 can coconut milk

1/2 cup of oil

1/2 cup of yogurt

2 tablespoons tamarind paste

1 teaspoon turmeric powder

4 teaspoons chilli powder

2 teaspoons  garam masal powder

2 teaspoons dhania jeera powder

3 to 4 Bay leaves

2 inches cinnamon

2 green cardamos

1 black cardamom (badi elaichi)

2 star anise

1/2 teaspoon black pepper

1/2 teaspoon aniseed (badishep/saunf)

3 to 4 dried red chillies

salt to taste

Method

Wash the goat meat well and then marinate in yogurt, salt and turmeric and let it sit for an hour.

In a big pressure cooker (I used a 5 liter) add the oil. When it gets hot add the bay leaves, the dried chilies, the black cardamom, the green cardamom, the cinnamon stick, the star anise, the black pepper and the aniseed all together. After about 30 seconds, add the chopped onions and the garlic. Fry till the onions become golden brown. To this add the tomatoes, the ginger paste and half of the chopped cilantro. Mix well and let this mixture fry till the oil leaves the side of the cooker. Add the garam masala, the chilli powder, the dhania jeera powder and the tamarind paste and mix well. Get the flame to a medium low and then add the coconut milk - be cautious to continuously stir, else the milk will curdle. Add the marinated goat meat and let all the pieces be covered with the masala mixture. Add a cup of water. Put the lid on the pressure cooker and let it cook for 3 to 4 whistles. 

Once the pressure is gone - open the lid and check if the meat is cooked. Generally its cooked beautifully in 4 whistles - but, if its not cooked then cook it again for another 2 whistles. 

Add salt to taste and add a little water if its too dry.

Garnish with the remaining chopped cilantro and serve with rice, rotis, naans or even dosas.

Chicken Masala - Quick Fix

Ingredients

2 pounds of chicken, cut into medium pieces (I used thighs - skinless but with bone in)

2 tablespoons of curd 

2 medium onions - roughly chopped

2 medium tomatoes - roughly chopped

7 to 9 flakes of garlic - finely chopped

1 teaspoon - ginger paste

3 tablespoons of tomato ketchup

1 teaspoon chilli powder

1/2 teaspoon turmeric powder

1 teaspoon dhania jeera powder

1 teaspoon garam masala powder

2 tablespoons of oil

salt to taste

chopped cilantro for garnish

Method

Marinate the chicken in curd, salt and turmeric powder and keep aside for 1 hour.

In a karahi, add the oil - when it gets hot, add the onions and garlic and saute/fry till the onions turn golden brown. Then add the tomatoes and the ginger paste and mix well. Saute till the oil leaves the sides of the karahi. To this add the tomato ketchup and mix well. Then add the dhania jeera powder, chilli powder and the garam masala powder and mix well. Add the chicken pieces and mix well. All the chicken pieces should be covered in the masala. Add some water to get a thick gravy consistency - be careful not to add more water as the chicken will lose some water into the gravy too.

It takes around 20 minuted for the chicken to cook through. Add salt if required. Remember, you marinated the chicken in salt and turmeric and curd - and also you added ketchup which has salt.

Garnish with cilantro - serve with rotis, naan or plain rice. I served it with plain dosas.