Tuesday, 19 September 2017

Bulls Eye | Fried Eggs

The third week I have selected a sub theme of posting paneer and egg related recipes for protein rich dishes. I didn't mean recipes containing both paneer and egg rather 3 recipes with egg and 3 recipes with paneer. Starting this week with a very simple egg recipe.


Fried Eggs are one of the common preparations done in many countries around the world. These can be done with any eggs (chicken, duck...). In India, it is known as Bulls Eye and is a popular item served by street vendors (known as Thattu Kadai) in TamilNadu as well as Kerala. I remember one of our friends; after visiting Kerala asked us - Do keralites even eat the eyes of the bull? I had the heartiest laugh that day. I didnt get exact reasons as to why this is called Bulls eye - probably because after cooking these look like bull's eye.

Fried Eggs are usually cooked until the egg whites become opaque and fully white. The yolks will be runny. As with other dishes, it can be cooked a little longer until the bottom is crispy or with a sprinkle of water to cook perfectly. It depends on personal preference. It is usually not flipped but some people like to do it that way too. In our place fried eggs is the best combo for wheat dosa.


Ingredients

Egg - 1
Salt - a pinch
Pepper - a pinch
Oil/Butter - 1/2 tsp


Method

  • Heat a pan over medium low heat. You can use a cast iron griddle or non stick pan. If you have a wide pan, you can make more than one eggs at a time. 
  • Add the oil/butter to the pan.
  • After about 10 seconds, crack the egg. 
  • Hold the cracked eggs about 2 inches from the hot pan and break it open. If you are scared to break it directly onto the hot pan, break the eggs in a small bowl and pour it gently into the pan. 
  • Sprinkle a pinch of salt and pepper on top of the eggs. You can add this while serving too.
  • Cook until the egg whites are fully set. It takes about 3 minutes. The yolks should be runny.
  • Remove it carefully on to a serving plate.






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Chicken Masala

This chicken masala recipe is my MIL's staple recipe. We all love to have this along with chapathi or parottas. There are many many ways of making a chicken masala across India. Each region has their own way of making it with locally available taste enhancers like coconut, cashewnut, poppy seeds etc. Restaurants also serve many chicken masala recipes and most of them uses yogurt or cream to make a rich gravy. In this recipe the gravy is made just with onions.


Ingredients:

Chicken - 500 grams
Onions - 250 grams
Tomato - 1 small
Oil - 2 tbsp
Salt - to taste
Chilly powder - 1 tsp
Coriander powder - 1 tsp
Garam masala powder - 1/2 tsp
Curry leaves - few

To Marinate:

Garlic - 10 grams
Ginger - 10 grams
Green chillies - 10 grams
Salt - to taste
Turmeric powder - 1/2 tsp
Lemon juice - 1 tbsp


Method:

  • Clean the chicken pieces. Cut them into small pieces.
  • Mix the chicken pieces with the ingredients given under "to marinate". Refrigerate and marinate for about 4-6 hours.
  • Pressure cooker these chicken pieces for one whistle so that the chicken pieces are 90% cooked.
  • Chop the onions and tomatoes into very fine pieces.
  • In a kadai, add oil. Once oil is hot add the chopped onions.
  • Fry for about 15 minutes until the onions turn light brown. Add a pinch of salt so that the onions turn brown faster.
  • Add all the powders and mix well.
  • Add the chopped tomatoes and curry leaves. Fry for another minute.
  • Now add the cooked chicken pieces along with the water. Simmer the stove and cook for another 10-15 minutes or until the gravy thickens.


Delicious chicken masala is ready!! Enjoy with chapathis.





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Fried Chicken Kebab

Most of the Chicken Kebab or Kabab recipes are the skewed and grilled or tandoor variety where the chicken chunks are marinated in special spices and then grilled on skewers or cooked in tandoor. This is so even though the word Kabab or Kebab in Arabic actually means fried meat and not grilled meat.



This fried Chicken Kebab recipe is different in that the marinated chicken are fried instead of being grilled and it tastes heavenly.






Ingredients:

Chicken – 1 kg/2.2 lbs
Cooking Oil - As required for deep frying

Chicken Marinade Ingredients:

Maida (All purpose flour) – 4 tbsp (tablespoon)
Corn Starch – 2 tbsp
Eggs – 2
Ginger Garlic paste – 2tbsp
Lemon – 2 medium size
Red Chili powder – 2 tbsp
Garam Masala – 2 tsp (teaspoon)
Dhania (Coriander) powder – 1 tsp
Jeera (Cumin) powder – 1 tbsp
Kebab powder – 1 tsp (optional)
Green chili – 3 nos (finely chopped)
Ginger – 1 tsp (finely chopped)
Coriander or cilantro leaves – 2 tbsp (finely chopped)
Oil for deep frying
Salt to taste



Method:


  • Break the eggs into a container and whisk them using a spoon.
  • Add all the above ingredients except the chicken and mix well. 
  • If the paste is too thick then you can add more lemon juice or little water.
  • Once a thick paste is formed, taste the marinade and then based on your taste needs you can add more of the ingredients.
  • Then add the chicken pieces and coriander leaves and mix well until every chicken piece is evenly coated with the marinade.
  • Now set aside the marinated chicken for about 4 hours. These 4 hours are important to allow the flavors from the marinade to get into the chicken.
  • Heat the cooking oil on a heavy-bottomed pan and deep fry the kebabs till golden as seen in the picture 
  • Allow the Chicken Kebabs to cool on paper towels. Serve hot with onion slices and lemon pieces.


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Monday, 18 September 2017

Kori Gassi

For the 4th week of this protein rich mega marathon I am publishing recipes made with chicken as the main ingredient. It is needless to say that chicken is a high source of protein.

Today, I’d like to share my favorite mangalorean Bunt style Chicken Curry. The Bunt community in mangalore is known for their tongue tickling spicy delicacies, well groomed, mannered and classy men & women – not to forget the beautiful & talented women risen up to international fame – yes, our very own Aishwarya Rai, Shilpa Shetty. The Bunts have also been pioneers in the hotel industry with humble beginnings with the Udupi (also known as Udipi) restaurants across the world, predominantly in Bombay.



‘Kori’ means Chicken in Tulu – the local language of Mangalore and ‘Ghassi’ means a spicy thick gravy. Mangalore is a hot coastal region. People in Mangalore love their spices and the coconut. Most of their curries has a blend of wonderful spices and of course coconut in it. The gorgeous red color is from the dried red chilies we use in the curry. These red chilies called as Byedige Menachinakai gives beautiful red color but is not spicy at all.




Ingredients:

chicken - 500 grams

 For the masala (ingredients to be roasted)
1 tbsp ghee
1 onion – sliced
1 tsp poppy seeds (optional)
3 cloves
1 inch cinnamon
2 cups grated coconut
1/2 tsp turmeric
8 long red chillies (for colour)  
6 short red chillies (for spice) 
3 tsp coriander
1/4 tsp jeera
8-9 peppercorns (increase it upto 15 if you like it spicy)
1/2 tsp fenugreek (methi)
4-5 cloves of garlic (Indian ones)
1 marble size ball of tamarind

For the gravy:
1 tbsp ghee
1 onion chopped
2 tomatoes chopped fine
2 cups coconut milk

For the tempering 
1 sliced onion
1 tbsp ghee


Method:
  • Heat a large thick bottomed pan and add 2 tbsp of ghee and fry the sliced onion, poppy seeds, cloves and cinnamon till the onions turn golden brown. 
  • Toss in the grated coconut and fry for about 2 minutes till you get a nice fragrance, add the turmeric powder and toss for about 6-7 minutes and the coconut looks well toasted.
  • Add the chillies, coriander seeds, cumin and peppercorns, fenugreek seeds, tamarind and garlic and roast for another 2-3 minutes. 
  • Turn off the flame and allow to cool. Grind to a fine paste using little water.
  • In another large pan heat some about 1 tbsp ghee and fry 1 chopped onion till golden brown and toss in the chopped tomatoes and continue to fry on slow flame till they turn to a paste. 
  • You can add some salt at this point which helps the tomatoes to turn into a paste faster.
  • Add the chicken and about 4-5 tbsp of ground masala and salt and mix well. Cover and cook till 90% done.
  • Add the remaining masala and the coconut milk and a little water to adjust the consistency of the gravy and bring it to a boil.
  • In a smaller pan heat 1 tbsp ghee and fry 1 sliced onion and when it turns golden brown, add this mixture/seasoning to the chicken curry.
  • Serve hot with the accompaniment of your choice - rice, neer dosa, chapathi, naan etc






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Saturday, 9 September 2017

Green Peas Soup

I got the idea of making green peas soup after reading the entries for our first day of the blogging marathon. PJ has posted a very interesting recipe of green peas soup and I wanted to try it immediately. I was also running short of 2 recipes for this week's sub-theme and the green peas soup fitted perfectly for my theme this week. I haven't made much changes to the recipe that PJ has posted.



Since this is not the season of fresh peas, I used frozen peas to make this soup. Peas is one of my favourite vegegies and I keep adding it to anything I make, upma, some rices. I add them even to sambar and dal fries sometimes. I loved this soup and everyone at home appreciated it. It gave a warm feeling to have this soup on a rainy evening.



Ingredients:

1 tbsp Butter
1 Onion chopped
1 Potato chopped
1 Carrot chopped
1 clove garlic optional
1 cup green peas
1/4 cup Milk
Salt to Taste
black pepper freshly ground,to taste


Method:

  • Blanch the frozen peas. Put them in hot water for about 10-15 minutes.
  • I microwaved the chopped carrot, potato, onions and garlic for about 10 minutes.
  • Grind the peas along with the microwaved vegetables to a very smooth paste.
  • Add water as needed while grinding. We can use the hot water which we used to soak the peas.
  • Transfer the ground paste to a pan; add the milk, salt, pepper and add water and adjust the consistency of the soup.
  • Cook until you see froth coming in from the edges of the pan.


 Serve hot!!






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Sprouts salad

Next in line is a healthy salad with sprouts. Oflate I have become a huge salad fan. I am trying a lot of salads. This is one salad which I often make. IT is very easy to make if you have the sprouted beans at hand. You can add any sprouted beans to this. Sprouted moong and sprouted kabuli chana are my take.



The health benefits of sprouts make up quite an impressive list, and they include the ability to improve the digestive process, boost the metabolism, increase enzymatic activity throughout the body, prevent anemia, help with weight loss, lower cholesterol, reduce blood pressure, prevent neural tube defects in infants, protect against cancer, boost skin health, improve vision, support the immune system, and increase usable energy reserves.



Ingredients:

Sprouted Moong - 1/2 cup
Sprouted Kabuli chana - 1/2 cup
Onions (finely chopped) - 2 tbsp
Grated carrot - 2 tbsp
Capsicum (finely chopped) - 1 tbsp
Salt - to taste
Pepper powder - 1/2 tsp
Vinegar - 1/2 tsp


Method:

  • Prepare for the sprouts one day ahead.
  • Mix all the ingredients in a wide bowl. Add Vinegar at the last. Mix them thoroughly.
  • Serve around 3-4 tbsp for each person. This salad cannot be had in large quantities.


Enjoy with a hot soup.





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Thursday, 7 September 2017

Gobi Mutter

Gobi mutter is another famous punjabi recipe. Cauliflower or Gobi as it is known in Hindi, is a favourite winter time vegetable in North India. Now a days, Gobi is available through out the year, there by allowing us to consume this wonderful vegetable any time. The same is the story with peas.


Gobi mutter can be made like a gravy or a semi-dry sabji. Gobi and mutter are cooked in tomato puree with spices. In this cooking process gobi will absorb all the spices and becomes succulent and tasty. This gravy is made with very basic ingredients that is always available in our pantry. In some restaurants this gravy is named in english as cauliflower peas masala


Ingredients

1 Cauliflower (gobi), cut into florets
1/2 cup Green peas (Matar)
1/8 teaspoon Turmeric powder (Haldi)
1/2 teaspoon Coriander Powder
1 teaspoon Red chilli powder
1/2 teaspoon Garam masala powder

For the gravy
2 Onions
4 Tomatoes
2 Green Chillies
4 cloves Garlic
1/2 inch Ginger

For the cream
20 Almonds, soak in warm water for 15 minutes and peel the skin
15 Cashew nuts

For tempering
1 tablespoon Cooking oil
1/2 teaspoon Cumin seeds

For garnish
Coriander leaves (Dhania), few sprigs


Method:

  • Grind the ingredients given under ‘for the gravy’ into a puree using a mixer grinder.
  • Grind the soaked and peeled almonds and cashews into a cream by adding 1/4 cup of water. You can adjust the consistency while grinding.
  • Heat a pan/wok with oil and temper with cumin seeds. Add the puree, turmeric powder, chilli powder, dhania powder, salt and cook over low flame for 5 to 7 minutes.
  • Now add the cauliflower, peas and mix well. Add 1/2 cup water (adjust) and cook them covered till the cauliflower is just done and soft but not mushy.
  • Add the garam masala powder and stir in the almond cashew cream and let it come to a boil.
  • Switch off, garnish with cilantro leaves and serve hot. 










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Wednesday, 6 September 2017

Chick peas Pulao

Today's star ingredient in the protein rich recipe is chick peas. Chick peas are also known as garbanzo beans. Chickpeas are particularly high in fiber. The iron, phosphate, calcium, magnesium, manganese, zinc, and vitamin K in chickpeas all contribute to building and maintaining bone structure and strength.



Chickpeas also contain folate, which plays a role in DNA synthesis and repair, and so helps prevent the formation of cancer cells from mutations in the DNA. Saponins, phytochemicals present in chickpeas, prevent cancer cells from multiplying and spreading throughout the body. The choline in chickpeas helps with sleep, muscle movement, learning, and memory.

Chana pulao are one of those rare pulaos thats doesn't list in our normal pulao recipes. I tried this recipe from sanjeev kapoor's recipes. For the chana pulao obviously the chana needs to be cooked first. Canned chick peas can also be added. The chole pulao tastes best with basmati rice and ghee.



Ingredients:

Chickpeas (kabuli chana) boiled - 1 1/2 cups
Cooked rice - 3 cups
Oil - 1 tablespoon
Cumin seeds - 1 teaspoon
Garlic chopped - 2 teaspoons
Ginger chopped - 2 teaspoons
Onions sliced - 2 medium
Chole masala - 3 teaspoons
Salt - to taste
Fresh coriander leaves chopped - to garnish


Method:

  • Heat oil in a deep non-stick pan, add cumin seeds and when the seeds start changing colour, add garlic and ginger, mix well and sauté for a minute.
  • Add onions and sauté till golden. Add chickpeas, mix well and cook for one minute.
  • Add chole masala, salt, rice, mix well and cook for a minute. Add one tablespoon coriander leaves and mix well.
  • Garnish with remaining coriander leaves and serve hot.







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Tuesday, 5 September 2017

Kaayum Payarum

I am posting the second recipe for this week with mampayar or vanpayar as the main ingredient. This is known as red cow peas or rose moong dal. Vanpayar is a known legume and a favourite of every keralite.  It’s normally eaten with hot Kanji and every ‘traditional’ Malayalee will not trade this dish for anything else. This is like chicken Soup to their Soul.




Cowpeas seeds provide a rich source of proteins and calories, as well as minerals and vitamins. This complements the mainly cereal diet in countries that grow cowpeas as a major food crop. A seed can consist of 25% protein and has very low fat content. Cowpea starch is digested more slowly than the starch from cereals, which is more beneficial to human health. The grain is one of the richest source of folic acid, an important vitamin that helps prevent neural tube defects in unborn babies. The cowpea has often been referred to as "poor man's meat" due to the high levels of protein found in the seeds and leaves

Kaayum payarum is a very common dish among the christian malayalees. This is often served along with kanji on Good Friday. We like to have this with rice and thakkali curry or any curd based curry.


Ingredients:

Raw banana - 1, washed, cleaned and diced
Red cow peas - 3/4 cup, soaked
Salt - as per taste

To grind
Grated coconut - 1 cup
Green Chilly - 3
Cumin - 1 tsp
Turmeric powder - 1/2 tsp
Small onion - 3

For sauting
Curry leaves - 1 spring
Coconut oil - 1 tbsp
Mustard - 1 tsp


Method:

  • Boil the diced raw banana with a pinch of turmeric and salt. Once cooked, drain water and keep aside.
  • Cook the red cow peas in a separate vessel with some salt. If you haven't soaked it, then pressure cook it.
  • Grind the items under "To Grind" in the small jar of the mixie to get a coarse paste.
  • Heat a kadai and add coconut oil. Once hot, add the mustard. Once mustard splutters, add the curry leaves and the ground coconut mixture. 
  • Saute well till the raw smell goes. Now add the cooked cow peas and raw banana. Mix well. 
  • Saute till the mixture is somewhat dry. Add more salt if needed. 


Serve it with hot kanji or steamed rice.!!






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Aloo mutter

For the second week of this mega marathon I have chosen pulses, excluding lentils since I am dedicating one whole week for the lentils.



 The United Nations Food and Agriculture Organization (FAO) recognizes 11 types of pulses: dry beans, dry broad beans, dry peas, chickpeas, cow peas, pigeon peas, lentils, Bambara beans, vetches, lupins and pulses nes (not elsewhere specified – minor pulses that don’t fall into one of the other categories). Source: pulses.org



Pulses are very high in protein and fibre, and are low in fat. Pulses are a great tasting addition to any diet. They are rich in fibre and protein, and have high levels of minerals such as iron, zinc, and phosphorous as well as folate and other B-vitamins. In addition to their nutritional profile and links to improved health, pulses are unique foods in their ability to reduce the environmental footprint of our grocery carts. Put it all together and these sensational seeds are a powerful food ingredient that can be used to deliver the results of healthy people and a healthy planet.

Aloo Matar Gravy is a classic Punjabi dish prepared with potatoes and peas. It goes well not only with roti, paratha, naan but also with jeera pulao, vegetable pulao, ghee rice etc. aloo mutter is generally made with fresh peas but in the off-season when fresh peas is not available, we can make it with frozen peas or dried peas.


   Ingredients:

   Finely chopped onions -1 cup
   Ginger garlic paste - 1 tsp
   Tomato puree - 1 cup
   Boiled potatoes -1 1/4 cup
   Green peas (dried or frozen/fresh) - 1/2 cup 
   Salt - as needed
   Turmeric powder -1/4 tsp
   Chilli powder - 1-1 1/2 tsp
   Coriander powder -2 tsp
   Garam masala powder- 1 tsp 
   Cashew nuts - 5-6 

   For the seasoning :

   Oil -2 tbsp
   Cumin seeds/ jeera - 1 tsp


Method:

  • If using dried peas, then soak the peas overnight. In the morning cook this with enough water in a pressure cooker for about 3 whistles.
  • If using fresh or frozen peas, Cook peas in a little hot water until soft and keep it aside.
  • Pressure cook potatoes for 3 whistles. Peel the skin and cut it into cubes.
  • Soak cashew nuts in 2 tbsp of hot water for 15 minutes. Grind it to a fine paste.
  • Heat 2 tbsp of oil, add cumin seeds, when it sizzles, add finely chopped onions and saute until onions turn golden brown. Continuous stirring is required for even browning. You can add a little salt to the onions to brown faster.
  • Add ginger garlic paste and saute until the raw flavor of the paste goes. 
  • Once the onion browns, add tomato purees and all the spice powders and salt needed. Cook in medium flame until the tomato oozes out oil. 
  • Once the tomato puree gets cooked well, add the cashew nut paste.This is added only for thickening and giving the gravy a creamy and rich texture.
  • Cook for a few more minutes after adding the cashew nut paste. Now add the boiled potato cubes and boiled peas and mix well with the masala.
  • Now add 1 cup of water and mix well. 
  • Simmer and cook covered for another 6-7 minutes. Garnish with coriander leaves.


Serve with parathas or ghee rice!!!



Notes:

  • You can substitute the cashewnut paste with cream (malai)- reduce the flame to low and then add cream.
  • Never add water without cooking the tomatoes well.
  • You can adjust the consistency of the gravy according to your personal preferences.




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