Thursday, 24 April 2014

Mild Indian Chicken Curry



Mild Indian Chicken Curry
A deliciously creamy mild chicken curry without any cream, cashew nuts or yogurt.

Indian Chicken Curry
Indian Chicken Curry
If you are fond of mild curries, you definitely would order chicken korma in an Indian restaurant right?  Korma is usually a curry made from chicken marinated in yogurt, and gravy made from cashew paste and cream. Although it’s delicious once in a while it can also be a little way too creamy for some.
And so here is a recipe that’s mildly spiced with a hint of sweetness that comes from the fried onions and the tomatoes. And is really my take on a curry that I can cook confidently without worrying whether my guests would like it or not. As this is one super hit recipe.
So why don’t you try it?  And not to mention its super easy, made in few steps and very little ingredients.

Marinate the chicken, I grate the ginger and garlic directly on the chicken and add some oil, boneless chicken can turn dry and this addition of oil can prevent that

Marinate Chicken
Shallow frying/deep frying( as per your choice) the onions gives  a lovely color and a sweet caramelized taste

Fried Onions
Blanching the tomatoes helps in giving the curry a smooth texture and adds to the taste and cuts down the cooking time.

Blanch Tomatoes

Blanch Tomatoes

Finally puree the onions and tomatoes.


onion and tomato puree
Sauté, add spices and chicken and cook for 15 min



Add Chicken and cook


And Voila! Fast,fresh and simple Indian curry
Indian Chicken Curry
Indian Chicken Curry







Ingredients:
Chicken- 2 Breast Fillets, Diced
Ginger and Garlic minced- 1tsp.
Oil – 2 tbsp. plus more for frying
2 Onions
4 small tomatoes
Garam Masala/ Curry Powder – 1 tsp
Chilly powder- ½ tsp
Turmeric -1/2 tsp
Salt to taste
Coriander for garnish

Method:
Step 1:  
Marinate the diced chicken in a tbsp. of Oil and minced ginger garlic, leave aside.
Step 2.
Fill a wok/ small sauce pan  2 to 3 ladle with Oil and place on  medium heat for  shallow  frying,  slice onions evenly .Once ready, fry the onions to golden brown ( or just until caramelized), don’t overdo it as this would seriously affect the taste.
If using a deep fryer, set frying tempt at 170 degrees, if you want to check if the oil is ready for deep frying, to the Bread Test.
Don’t like frying, use store bought fried onions or simply caramelize the onions in a pan.
Step 2:
Bring some water ( 1 and a ½ cup depending on size of the tomatoes)  to boil in a small sauce pan, once boiled add the tomatoes and allow to blanch, it will take around 5 to 8 min till you see the skin of the tomatoes peeling.
Turn the heat off, drain the tomatoes and cold water, and allow cooling before peeling the skin of tomatoes.

Step 3:
Puree the fried onions (leaving about a tsp for garnish) and the peeled tomatoes.  Heat about a tbsp. of oil in a sauce pan, Add the pureed onion and tomato, sauté for 2 to 3 min.
Add the spices and salt to taste (little less as the chicken is already seasoned), mix and add in the marinated chicken pieces.  Cook for 15 min with the lid on or just until the chicken in cooked.

Garnish with chopped coriander and fried onions and its ready to serve with Naan bread or Rice, and a cooling Raita on the side.


Wednesday, 23 April 2014

Pav Bhaji/ Vegetable mash served with toasted Bread rolls



Pav Bhaji/ Vegetable mash served with toasted Bread rolls

Pav Bhaji
Pav Bhaji
By now you should all know I am a big fan of street food and so here I have yet another Mumbai street food inspired dish,  Pav Bhaji (vegetables with bread roll). Of course the vegetables being mashed. And to add a crunch to the otherwise smooth texture, some chopped onions and a little butter is added so the bhaji doesn’t taste dry.
Pav Bhaji
Pav Bhaji

If you have tried this at the thella/stall, then you should know that it’s usually made on a huge tawa (just like any other street food) to speed up the process of cooking.  At home however everybody has adapted their own variations and usually will add every vegetable they find in the fridge and some also use a pressure cooker.

I however have decided not to compromise on the taste and still manage making a huge batch without spending too much time, and so if you have all the ingredients ready and understand the procedure you should be able to whip up this dish in about 30 mins or less considering that you will have a few distractions like your favorite song is being played on the TV or someone calls or in my case A decides to help me in the kitchen.  And still you should be able to serve a delicious meal/breakfast/supper.
Ingredients for authentic pav bhaji
Ingredients for authentic pav bhaji

It’s all about mashing and using a few right ingredients and if you are not in a mood for work out (mashing is a kind of work out) then use a hand blender like me (there is a reason why they make these things).  

Add all the ingredients, spices, some water cook till tender and mash
Heat butter, add potatoes,pepper,peas,tomatoes, chilly and spices

Mix and Mash

add chopped coriander and pav bhaji masala

cook till mushy

In a separate tawa, mash the onions and masalas ( crush dry fenugreek leaves into the mixture)
Add onions to butter, fenugreek leaves and other spic


Mash
Mix, cook serve

Mix  veggie and onion mash and cook

Pav Bhaji

Toast the bread.

Pav Bhaji

flatten the pav if you like

 Its absolutely delicious, so heres what you need

Ingredients:
1 Green pepper/ capsicum
3 Potatoes- Boiled and peeled
 1/4th cup Green peas or (or dried whites peas, soaked overnight and cooked till tender)
3 small tomatoes chopped
Small bunch of coriander chopped
1 green chilly chopped
2 small onions finely chopped
Juice of 1 Lemon
2 tbsp. Ginger garlic paste
A pinch of Kasoori Methi/ Dry fenugreek leaves
½ tsp Asafetida/Hing
½ tsp Turmeric powder
½ tsp Chilly Powder X 2
4 tbsp. Pav Bhaji Masala
4 tbsp. Butter
Red food colour (optional)
Jug of water
Masher/ hand blender
To serve
Pav/ Bread rolls
1 onion chopped
Lemon wedges
Coriander and butter to garnish

Method:   
  1. Microwave green peas for a 1 minute
  2. Place a wok/ Kadai ( wide to allow mashing) on high heat, add 1 tbsp. butter, add capsicum/green pepper, boiled potato, green peas, tomatoes , add chilly powder, turmeric, ginger garlic paste, green chillys  and a little  water and cook till tender.
  3. Mix and mash (add water if it starts sticking to the pan). Cook till all the veggies become tender and mushy( on mashing) 
  4. Add a tbsp. of Pav bhaji masala, salt to taste, chopped coriander leaves and cook for 6 to 8 min. leave aside.
  5. In a separate tawa/griddle/pan, add  2 tbsp. butter, add onions, asafetida, fenugreek leaves, lemon juice, food color, salt, chilly powder,pavbhaji masala, salt, remaining ginger garlic paste and Food colour( if you like) mix and mash it ( for about 5 mins or till the onions become tender)
  6. Finally, the mashed onions with the above mashed veggies, add water if you like a thinner consistency  ( as the pav bhaji cools it gets thicker) bring to a boil or cook till everything is well incorporated.
  7. Mash for an even consistency.
  8. Finally toast the pav/ bread rolls with some butter on a tawa.
  9. Garnish the bhaji/ mash with chopped coriander leaves, onions and a wedge of lemon and a blob of butter and Serve.

Notes:
  1. Pav Bhaji masala can be spicy add as per taste
  2. Adding kashmiri red chilly powder can add colour, I did not have any so had to use food colour
  3. If you dont have Pavbhaji masala, use a  of mix garam masala, dry mango powder, chilly powder. 




Monday, 14 April 2014

Green Beans Sabzi/ Green beans (as a side)- - Meat Free Monday



Green beans sabzi - Meat free Monday 

 Quick, delicious and easy crunchy green veg recipe. Enjoy with Phulkas  or your Wrap, as a side or on its own.

Green beans sabzi - Meat free Monday
Green beans sabzi

I have been away from the blog for quite some time now, with the weather getting better I can’t imagine myself being at home and so I have been spending way too much time outside. Doesn’t mean I am not cooking, still cooking  but a lot easier food  except when we have our friends around or we are eating out which is every weekend. But weekdays is a different story with A's obsession of being fit. And so we have religiously followed one trend and that is Meat free Mondays and take my word for it, it is definitely rewarding. If you would like to give it a try, every Monday I would share with you my favorite meat free recipe.  I am starting with a super easy and super quick recipe ( to inspire you)  that needs very little ingredients and very little time.

A few fine green beans (buy the trimmed ones if you are lazy like me) cut into half (while still in the packet), wash. Sauté in a table spoon of oil

Green beans

Add spices,this dish  majorly gets its taste from turmeric and coriander powder but you could skip coriander and replace it with any other spice like Garam masala or curry powder for a kick, Mix well.

Add spices
Saute if you have the time or cover and cook for 10 min
Cook green beans to remove the rawness yet firm to bite

 Some lemon juice, adds just a little tang to the sweet, crunchy texture of the beans


Add lemon Juice
How easy was that! And still unbelievably tasty and mind you healthy ;)


Green Beans Sabzi
Green Beans Sabzi
Cook time:  15 min (may vary on the quantity of the beans used)

Serves: 2 to 3

Ingredients:
Fine green beans (fresh) – 220gm / 1 pack/ as much as you like
Oil – 1 tbsp.
Turmeric- ½ tsp
Chilly Powder – ½ tsp (optional)
Green Chilly-1/2 chopped (optional)
Coriander powder or garam masala or curry powder- 1 tsp.
Juice of one Lemon wedge (optional)
Salt to taste

Method:

1.       Wash and cut the beans into half.
2.       Heat a tbsp. of oil in a pan; add the green beans, spices, salt to taste and sauté.
3.       Cook covered for  10 min on medium to high heat  sautéing occasionally ( should retain its green color and crunch without tasting too raw)
4.       Once cooked add the lemon juice, mix well and serve!

Notes:
1.       This recipe works best with fresh fine green beans which adds natural sweetness to this dish.
2.       If you find it watery after adding the lemon juice, sauté on high heat for a min or 2.
3.       Don’t overcook it; you’re looking for a naturally sweet crunch and a hint of sour and spice seasoning.