Chicken Ghee Roast

The first time I tried this Keralan delicacy was at this cozy,chic place in the north of Goa.

It was this rich ,spicy gravy perfectly balanced with tangy tamarind and had a lovely sweetness cutting through it with the jaggery. What was more was the combination of the light,fluffy appams that complimented it so well. A match made in heaven.

For someone who likes spice, this is a must try. And it is surprisingly pretty easy to whip up

Ingredients :-

1/2 kilo chicken( I used the leg pieces)

1 tsp of turmeric powder

1/2 cup of curd/yogurt

1 tsp salt

2 tablespoons ghee

10-12 curry leaves

Masala for grinding:-

6-7 kashmiri chillies

10 peppercorns

1 tsp coriander seeds

1/2 teaspoon cumin seeds

1/4 teaspoon fenugreek seeds

3-4 big garlic cloves

1 lime sized ball of tamarind

2 tablespoons of jaggery powder

Procedure:-

Marinate the chicken with the turmeric, curd and salt overnight or a couple of hours.

Roast the dry spices and chiilies till nice and fragrant. Dont burn the spices. Allow to cool to room temperature and then grind them to a smooth paste with tamarind,jaggery powder and garlic cloves. Add a few tablespoons of water while grinding.

In a pan,add the ghee and allow it to heat up. Add the chicken and fry on a medium to low flame for 20 minutes till 80 per cent done. Add the masala to this and mix well. Fry this mixture for 7 minutes or so till the masala darkens. Add the curry leaves and quarter cup water and cover and cook for a further 7 minutes to get a nice thick gravy.

Taste best with appams.

Spices and ingredients for grinding
Chicken Ghee Roast
Add the dry spices to a pan and roast them till they turn nice and fragrant
Chicken Ghee Roast
Add all the ingredients for grinding to the blender jar and grind to a smooth paste with a little water
Chicken Ghee Roast
Add two tablespoons of ghee to a kadai
Chicken Ghee Roast
Add the marinated chicken to the kadai and fry for 20 minutes till almost done
Chicken Ghee Roast
Once the chicken had been fried well add the ground masala
Chicken Ghee Roast
Fry the ground masala with the chicken for around 7 minutes. Add quarter cup of water and curry leaves
Chicken Ghee Roast
Cover and cook for 5 minutes. Your delicious tangy,spicy and sweet chicken ghee roast is ready. Best served with appams

Tangy and Spicy Prawn Curry in a Hurry

Tangy and Spicy Prawn curry

Ingredients:-

500 gms prawns cleaned and deveined

salt to taste

1/2 tsp turmeric powder

1/4 tsp pepper powder

For grinding:-

5-6 kashmiri chillies

1/4 teaspoon cumin seeds

1/4 tsp turmeric powder

1 lime size ball of tamarind

6 cloves of garlic

1/2 inch piece ginger

For curry:-

1 onion

1 tomato

1 green chillies but lengthwise into strips

Procedure:-

Start off by cleaning and deveining the prawns. Add salt,pepper and turmeric and set aside.

Wash the kashmiri chiilies and add them to a blender along with the other ingredients given for blending. Add a few tablespoons of water and grind to a fine paste.

In a pan heat 2 teaspoons of coconut oil and fry the onions till translucent. Add the tomatoes and cook till mushy.

Add the prawns and stir well and fry for exactly two minutes. Then add the ground paste and fry for 5-7 minutes till the masala changes colour.

Then add one and a half cup of water to the blender jar and add that into the curry and give everything a good mix. Adjust salt and add in a teaspoon of sugar to balance out the flavour. Cover on cook on a medium to low flame for 8 minutes. Add the slit green chillies and give it a good stir.

Your delicious,tangy and spicy prawn curry is ready. Taste best with steamed rice.

Tangy and Spicy Prawn curry
Keep all the ingredients ready for grinding
Tangy and Spicy Prawn curry
Grind to a fine paste adding a few tablespoons of water
Tangy and Spicy Prawn curry
Chop one medium onion,tomato and green chilly
Tangy and Spicy Prawn curry
Add two teaspoons of oil. Then add the onions and cook till translucent. Add the chopped tomato and cook till the tomato is nice and mushy
Tangy and Spicy Prawn curry
Add the prawns and cook for two minutes
Tangy and Spicy Prawn curry
Add the ground masala and stir well for 5-7 minutes till the masala changes colour
Tangy and Spicy Prawn curry
Add 1 and 1/2 cup of water to the blender jar and add to the pan.
Tangy and Spicy Prawn curry
Add the slit green chillies. Cover and cook for 8 minutes
Tangy and Spicy Prawn curry

Lemon Rice

Lemon rice

Tired of pulao, khichdi and fried rice which I very often make at home, I was on a quest for new and different rice recipes to try, well definitely new for me atleast!

I decided to give lemon rice a shot. I had eaten it in restaurants outside and simply loved the tangy flavor with the rich yet subtle taste of the curry leaves,the spices marrying with the sweetness of the groundnuts.

This recipe is very easy to put together especially if you prepare the rice in advance.

Recipe source:- Lemon rice

Ingredients:-

3-4 cups cooked rice

juice of 1 lemon

1 tsp mustard seeds

1 kashmiri chilly cut in half

1 tsp channa dal

1/2 tsp urad dal

1/4 tsp hing

8-10 curry leaves

1 tsp freshly grated ginger

1/2 tsp turmeric powder

2 tbsp ghee

2 tablespoons groundnuts roasted

Procedure:-

Roast the goundnuts on a pan till nice and golden brown. Set aside to cool.

Heat 2 tbsp of ghee in a kadai. Add the mustard seeds. When they crackle add the urad dal and channa dal. Then add the red chilies,hing,curry leaves and grated ginger.

Fry for two minutes. Keep the flame low.

Add the turmeric and groundnuts and fry for few seconds. The turmeric should not burn. Then add the rice and the juice of 1 lemon. Around a tbsp of juice.

Stir that gently till the rice is coated with the spices. Your lemon rice is ready to serve!

Lemon rice
Keep all spices ready before cooking

Lemon rice
Roast groundnuts and set aside
Lemon rice
Add the mustard seeds. When they crackle add the urad dal,channa dal and fry for two minutes. then add the red chillies,hing .
Lemon rice
Add the curry leaves and grated ginger. Fry for a couple minutes. Then add the groundnuts and turmeric
Lemon rice
Add in the rice and a tbsp of lime juice
Your delicious lemon rice is ready to serve

Goan Prawn Curry Recipe|| Goan Shrimp curry|| Indian masala shrimp curry

Goan Prawn Curry Recipe

Prawn curry is a staple in every goan home. This is a traditional goan recipe that we have been making from time immemorial. It uses coconut which is a staple in coastal cuisine and every family has their own version of curry. Served best with the traditional goan brown rice and not to mention pickle! 

For Grinding to a paste:-

1/2 cup of grated coconut

1 medium onion fried to golden brown

1/2 tsp of turmeric powder

1/2 tsp of cumin seeds

1 small knob of tamarind

1 tsp of coriander seeds

5-6 peppercorns

5 garlic cloves

4 kashmiri chillies( washed and cut in half)

3 tbsp water for grinding

For the Curry:-

20 medium prawns cleaned and deveined to which I have added a half tsp of

salt and 1/2 tsp of turmeric powder

1/2 tsp of mustard seeds

1 medium onion sliced

8-10 curry leaves

ginger julienned(fine strips) around a tbsp

1 whole green chilly

1 cup of water

sugar-1 tsp

salt to taste

Procedure:-

  1. First start off by cleaning and deveining your prawns, adding half a tsp each of salt and turmeric powder and keep it aside.
  2.  Chop up a medium onion and saute it in a tsp of oil till golden brown.
  3. Once it cools , add the onion and the rest of the grinding ingredients to a grinder and grind to a smooth paste with a little water.
  4. In a medium saucepan, heat a tbsp of oil and once it heats up, add the mustard seeds and ginger juliennes and let the mustard seeds crackle.
  5. Then add the onion and curry leaves and fry till the onions turn translucent.
  6. Then add the spice masala paste and fry for 5-7 minutes on a low flame, till the paste changes colour and releases oil.
  7. Then add the prawns and stir well. Fry them in this masala for two minutes.
  8. Add a cup of water and season with a tsp of sugar and salt to taste.
  9. Cover and let it cook on a low flame for 10-12 minutes till the prawns are done.
  10. Add a whole green chilly. This gives the curry good flavor!
  11. At this stage you can adjust the thickness of the curry to your liking by either adding more water or drying it out by leaving the pan uncovered till you reach the consistency that you like.
  12. Always keep tasting and balance out the flavors with salt and sugar.
  13. Serve with steaming hot rice and thats it, lip smacking prawn curry is ready to be served
Goan Prawn Curry Recipe
Take all grinding ingredients in a grinder and blend to a fine paste


Goan Prawn Curry Recipe
Saute one medium onion till golden brown
Goan Prawn Curry Recipe
Blend the onion and the grinding ingredients to a paste with a little water
Goan Prawn Curry Recipe
Chop another onion for the curry
Goan Prawn Curry Recipe
To a tbsp of oil crackle 1/2 tsp of mustard seeds and add ginger juliennes. Then saute the onion till translucent and add the curry leaves.
Goan Prawn Curry Recipe
Add the ground paste and fry on a low flame for 5-7 minutes till oil seperates. The masala will change colour.
Goan Prawn Curry Recipe
Add the prawns and give it a good stir for 2 minutes
Goan Prawn Curry Recipe
Add a cup of water and season with salt and a tsp of sugar. Cover and cook for 10 minutes. Add a whole green chilly to the curry for flavor
Goan Prawn Curry Recipe
Your delicious prawn curry is ready to be served. Enjoy

The most simple chicken curry ever!

This is one recipe that was made very often at home when I was a child. It is simple,easy to make but taste absolutely delicious.

It takes hardly 5-6 ingredients

Ingredients

500 gms chicken legs

15-20 cloves of garlic chopped (the more garlic the better)

2 green chillies choppes

1 tsp of cumin seeds

1 tbsp of ginger garlic paste

1 tsp of turmeric powder

salt and pepper to taste.

Procedure

  1. Start off by cleaning the chicken well and then applying salt to taste,ginger garlic paste and turmeric powder. Set aside. You can marinate this or use it straight away.
  2. Chop the green chilies and garlic.
  3. In a pan heat 2 tablespoons of ghee and add the cumin seeds.When they crackle, add the garlic and green chilies and saute for sometime.
  4. Then add the chicken and fry on a low flame turning on both sides for 10-15 minutes. The chicken should sear and fry well. Add some pepper and give it a good stir.
  5. Then add 1 cup of hot water and cover and cook for a further 15-20 minutes until the chicken is done.
  6. Taste best with rice!

Simple chicken curry
Apply turmeric powder,salt and ginger garlic paste

Simple chicken curry
Heat 2 tbsp of ghee and crackle a tsp of cumin seeds. Then add chopped garlic and green chilies. I chopped one green chilly and kept one whole to reduce the spiciness

Simple chicken curry
Add the chicken and fry for 10-15 minutes turning on both sides

Simple chicken curry
Add a cup of hot water and cover and cook for another 15-20 minutes till done

Chicken Malaiwala Recipe

Bored of the same chicken curries that we make often, I wanted to try something new and different and while browsing through food blogs I came across this recipe from Archana’s kitchen called Murgh Malaiwala.

Its a white sauce gravy and though it looks quite mild it packs a punch in terms of its flavour.

Recipe source: Archanas kitchen

Ingredients:

500 gms chicken legs

4 tsp ginger garlic paste

2 tablespoons fresh cream

12-15 almonds made into a paste

1/2 tsp lemon juice

1/2 tsp black pepper powder

1 onion sliced

1/2 cup cream

1 cup milk

3 cardamon(elaichi powder)

1 inch cinnamon stick

2 bay leaves

1 tablespoon kasuri methi

salt to taste

ghee as required

Procedure:-

  1. Clean and wash chicken and add salt,pepper, ginger-garlic paste,lemon juice,almond paste, 2 tbsp cream and marinate for 2 hours.
  2. Take a vessel and add around a tbsp of ghee. Add cardamon powder and the sliced onions and cook till the onions are translucent.
  3. Add the marinated chicken and cook for 10 minutes. After that add in the cream,milk,cinnamon stick and bay leaf.
  4. I added half a cup of water because I wanted the gravy to be on the thinner side. After this cover and cook on a medium to low flame stirring occasionally for 20 -25 minutes till the chicken is fully cooked.
  5. Add in a tbsp of kasuri methi and give it a good mix. Cook for another 2 minutes and thats it! Your delicious, simple recipe is ready to serve!
  6. As you can see my plate, I had this with pulao and some sprouted moong and it was delicious.

Chicken malaiwala recipe
have marinated the chicken with salt,pepper,ginger garlic paste,ground almonds,fresh cream,lime juice and kept for two hours

 

Red kidney beans recipe(Rajma Recipe)

Kidney beans are an excellent source of proteins and fibre, besides loads of other vitamins and minerals.

Kidney bean recipe, Rajma recipe

This is a very simple,tasty recipe that involves hardly 10 minutes of prep!

Ingredients:-

1/2 cup of soaked kidney beans( soak overnight)

1 medium onion

1 tomato

1 green chilly

10 small garlic cloves

1 tsp of cumin seeds

1 tsp of Everest kitchen king masala(any garam masala will do)

1 tsp of turmeric powder.

1/2 tsp of pepper

salt to taste

Procedure

  1. Wash and soak kidney beans for 8-10 hours. Drain and rinse well
  2. In a pressure cooker, add a tbsp of ghee. Once it heats up, add in the cumin seeds and let it crackle.
  3. Add the garlic and green chilly and fry till the garlic turns golden brown.
  4. Add the chopped onion and fry till the onion is translucent. Add in the chopped tomato and fry till tomato is soft and mushy.
  5. Add the kitchen king masala(garam masala) and turmeric powder and stir for a minute. The flame should be low, don’t allow the spices to burn.
  6. Add the kidney beans and stir well. Add salt and pepper powder.
  7. Add 1 cup of water. Cover and cook on a low flame for about ten minutes after the first whistle.

Kidney bean recipe, Rajma recipe Kidney bean recipe, Rajma recipe

Kidney bean recipe, Rajma recipe Kidney bean recipe, Rajma recipe

Kidney bean recipe, Rajma recipe Kidney bean recipe, Rajma recipe

Kidney bean recipe, Rajma recipe Kidney bean recipe, Rajma recipe

Cover and cook in the pressure cooker after adding a cup of water for 10 minutes after the first whistle on low flame. Let the pressure release naturally.

 

 

Vegetable biryani recipe

What do you do when your hungry,open your fridge door and see that you only have a couple of carrots, a zucchini and some babycorn?

Why make some vegetable biryani, of course!

This vegetable biryani is a simple,hearty meal that you can throw together in just one pot.

With the exception of the time it takes you to dice a few vegetables, this is quick and easy to make.

Start by chopping one large zucchini, 2 medium carrots and 200gms of babycorn.

Vegetable biryani recipe Vegetable biryani recipe

Chop up two large red onions.

Vegetable biryani recipe

In a utensil heat up two tbsp of ghee and add whole spices like cinnamon sticks, peppercorns, cloves, green cardamon and a tsp of cumin seeds. Fry for 1 minute.

 

Add a tbsp of chopped green chilly, ginger and garlic and fry till the garlic turns golden brown.

Vegetable biryani recipe

Add the chopped onions and fry till the onions turn translucent.

Vegetable biryani recipe

Add the carrots and babycorn and fry for 5 minutes. Add a tsp of salt at this stage and stir well

Vegetable biryani recipe

Add the zucchini, half a green bell pepper(capsicum) and a chopped tomato. Mix well and fry on a low flame for another 5 minutes.

Vegetable biryani recipe

Now add a tsp of turmeric powder, 1 tsp of red chilly powder, 1 tsp of garam masala powder and 3 tsp of biryani masala/pulao masala. I added the Everest brand biryani masala.

Vegetable biryani recipe

Fry this well for 3-4 minutes.

I then added half a cup of curd and a handful of pudina/mint leaves. Don’t skip the mint leaves as it adds that yummy ‘biryani’ flavour.

Vegetable biryani recipe Vegetable biryani recipe

Since I am going two be using two measures of rice( each measure is a 200ml glass), I will be adding 4 measures of water to the utensil and bringing it to the boil. Add salt to taste at this stage.

Vegetable biryani recipe

Add the rice once the mixture comes to a boil. I added two measures of rice.

Vegetable biryani recipe

Once you add the rice, taste for salt and cover the utensil. Let the flame be high for 5 minutes. Then reduce the flame to low till you see bubbles appear in the rice. This should take another 5 minutes. At this point switch off the flame. Let the biryani rest for atleast 15 minutes before opening the lid and serving.

Vegetable biryani recipe

Vegetable biryani recipe

 

 

 

Sprouted Kala Chana recipe

Black gram or kala chana is a much more heartier version of chickpeas. It has a comparatively higher fibre content and a higher nutrient value, not to mention it is tastier too!

The way I like to make these is to sprout them! So what I do is, I soak the beans overnight and then rinse them the next morning and place the beans in a colander for around 24 hours.

Sprouted beans are tender and healthier than their non sprouted version.

This is what the beans look like once sprouted.

Kala Chana Recipe

The recipe I use to make this is very simple and it’s more of a dry beans recipe.

I start off by chopping one onion and around 10-12 garlic cloves.

Kala Chana Recipe

I heat up 2 tbsp of ghee in a pressure cooker and add a tsp of cumin seeds and let them crackle. I then add the garlic and let it turn golden brown before adding the chopped onion. Saute the onion till it turns translucent. To this I add a half tsp of turmeric powder and 1 tsp of everest kitchen king masala. I find that this imparts great flavour.

Kala Chana Recipe Kala Chana Recipe

Kala Chana Recipe Kala Chana Recipe

Saute the masala for 30 secs. Then add the sprouted kala chana and 1 and a half tsp of pink himalayan salt. Stir well and add 1 cup of water.

Kala Chana Recipe Kala Chana Recipe

Kala Chana Recipe Kala Chana Recipe

Pressure cook for 3 whistles on low flame. Switch the flame off and let the pressure release naturally before opening.

Kala Chana Recipe

Enjoy! I urge you to try this recipe, it truly is delicious.

Kala Chana Recipe

Paneer curry in a hurry

What else can I say about Paneer except that I love it! I usually prefer to make paneer at home and the recipe that I almost always make with home made paneer is paneer bhurji but this store bought fresh paneer was equally good and I decided to make a quick and easy paneer gravy to go with it.

I started by lightly browning the paneer with very little oil just so that it gets a nice golden colour. This makes it look very appetizing as well.

Paneer curry, cottage cheese gravy

In a pan I added a chopped onion, 2 chopped medium tomatoes, half a green chilly, 10 small cloves of garlic and a cup of water and let this come to a boil and simmer for ten minutes.

Paneer curry, cottage cheese gravy

 

I let this mixture cool down and pureed it into a fine paste.

Paneer curry, cottage cheese gravy

In a pan I heated two tbsp of ghee and added half a tsp of cumin, two cardamon, small piece of cinnamon and two cloves and fried the whole spice for 30 secs.

Paneer curry, cottage cheese gravy

I added one chopped onion and sauteed till translucent.

Paneer curry, cottage cheese gravy

To this I added half a tsp each of turmeric powder, chilly powder, cumin powder and coriander powder and fried the spices for a minute.

Paneer curry, cottage cheese gravy Paneer curry, cottage cheese gravy

I added the puree to this and cooked it down on a low flame for 5 minutes.

Paneer curry, cottage cheese gravy

I then added half a cup of water and a tsp of garam masala, tsp of sugar and salt to taste(about 1 and a half tsp) and mixed well. I then added the paneer pieces and covered and cooked on a low flame for ten minutes.

Paneer curry, cottage cheese gravy Paneer curry, cottage cheese gravy

I finally finished it off by adding a tbsp of kasuri methi. I recommend not skipping this step as it adds amazing flavour to this dish. Serve hot with parathas or chapatis.

Paneer curry, cottage cheese gravy