CHETTINAD PEPPER CHICKEN

Source of the recipe & acknowledgement:
http://kothiyavunu.blogspot.com/

 

It is needless to say about the speciality, a distinctive culinary style with judicious blend of spices, known as chettinad cuisine. It is now well known throughout the world for its fiery, deeply mouthwatering delectable taste. Here chicken cooked slowly in coconut milk, with all grinded spices, such as coriander, cumin, poppy seeds, black pepper, fennel, cardamom, cloves and cinnemon. If you want an authentic traditional chettinad chicken, don't be compromised with the spice ingredients, which are usually available in your kitchen. The origin of this chicken recipe is from Tamilnadu. It is my favorite chicken recipe due to its distinctive, flavorsome and heavenly punch.

INGREDIENTS:
20 OZ / 600 gm Chicken, cut in medium sized pieces
1 Medium Onion (chopped)
1 Bay Leaf
2 small Tomatoes (chopped)
1/2 tsp Turmeric powder
1 tsp Kashmiri Red Chilli Powder
1 sprig Curry Leaves
3/4 cup Coconut Milk
Salt to taste
3 tbsps Oil
1 tbsp fresh Lemon Juice

For Dry Grinding paste:
1/2 tsp Cumin seeds
1 tsp Fennel seeds
1 tbsp Coriander seeds
5 Dry Red Chilli
1/2 tsp Peppercorns
2 pods Cardamoms
2 Cloves
1" Cinnamon
1 sprig Curry Leaves

For Wet Grinding paste:
4 pods Garlic
1 tbsp Chopped Ginger
1 tsp Poppy seeds
2-3 Green Chillies
1 tsp Oil



METHOD:
Wash and clean the chicken pieces. Make it pat dry.

Dry roast all dry grinding ingredients for 3 minutes. Let it cool naturally. Dry grind all spices. Now marinate the chicken pieces with turmeric powder, kashmiri red chilli powder, grinded dry roasted powder, lemon juice and salt. Keep it refrigerate for 1-2 hours.

In the mean time, heat 1 tsp oil in a pan. Add garlic, chopped ginger, poppy seeds and green chillies. Fry for 3-4 minutes. Let it cool. Grind these ingredients with 2-3 tbsps of water. Set aside.

Heat 3 tbsps oil in a wok. Add bay leaf, onion and curry leaves in it. Fry till onion turns golden brown. Now add wet grinded paste in it.

Stir continuously for 4-5 minutes on medium heat.

Add tomato and little salt in it now.

Fry for another 4-5 minutes till tomato gets soft and leaves oil from the side of wok.

At this point add marinated chicken in it. Stir well for another 5 minutes, until they are nicely coated with the spices.

Cover and cook for another 5 minutes. Keep stirring occasionally. Add coconut milk with 1 cup of warm water in it. Covered and slow cook for another 10-15 minutes.

Open lid and combine together nicely. Oil leaves from the side of the wok. Switch off the heat now.

Chettinad pepper chicken is now ready to serve with steamed rice, pulao, biryani, roti, naan or dosas.

Enjoy!!! 

Linking to: Virtual Eid Potluck party @ My culinary adventures

Linking to: Pari's 'Only'-Recipes From The Royal Kitchens @ Divya's culinary journey

 

Linking to: Julie's " EP Series - Curry leaves or Dried Red Chillies " hosted by Poonam @ " Spicy Aroma "

 



 

Linking to: "South Indian Cooking" SIC Series Event - # 1 @ Anu's Healthy Kitchen





RICE KHEER / PAAL PAYASAM / CHALER PAYESH

Here is a traditional and special treat for Indians. Unakkalari or rose matta or any other non-sticky raw rice can be used for that. I used kalo jeera rice, it has itself a very nice aroma. Flavourful paal payasam will get, only in a traditional way, slow cooked process. All Kerala people are preparing many recipes in this ONAM festival, but paal payasam distincts by itself for its wonderful aroma and delicious taste. It is one of the famous onam recipes, that is prepared and served during Onam Sadhya. This festive sweet is light saffron in colour and tastes divine.

INGREDIENTS:
4 Cups half & half Milk
3/4 Cup raw rice/govindo bhog/kalo jeera rice/basmati
1 Cup Sugar
1 tsp Clarified Butter (ghee)
6 pods Cardamoms (pounded)
1/2 cup Mixed Nuts (cashews, almonds, pistachios)
2 tbsps Raisins
2 drops of Rose water

METHOD:
Wash rice and soak it in water for 30 minutes. Drain all water from it and let it dry for few minutes. Smear rice with 1/2 tsp clarified butter. Keep aside.

Heat 1/2 tsp clarified butter in a frying pan. Fry mixed nuts for 1 minute on low heat. Remove from heat and set aside.

Pour milk in a heavy bottomed sauce pan. Let it boil on medium heat. Once milk boils, add sugar in it. Simmer and stirring frequently till milk reduces to half.

Add rice, pounded cardamom and mixed nuts at this time. Cook on medium low heat. Keep stirring frequently until milk thicken further and rice is soft and cooked. Add raisins and rose water in it. Fold well. Switch off the heat. Keep it covered for another 5 minutes.

Garnish with chopped mixed nuts on the top. Serve cold.

HAPPY ONAM TO ALL!!!

Linking to : Sharan's Onam Sadhya Grand Feast event

 



KUMRO SAAG ER CHORCHORI / PUMPKIN LEAF & VEGETABLE MISH MASH

 

There are abundant varieties of saag or leafy vegetables in India; variation in taste, texture and the technique of cooking. I always enjoy a non-spicy leafy vegetable, because saag or green leafy vegetable is an essential part in Bengali Cuisine. Here, saag (pumpkin leaves) cooked with other vegetables, but no onion or garlic used here, although gave a very appetizing flavorsome dish, which goes very well as a side dish with steamed rice. I don't have 'Bori' here, so I could not use  it in my dish, but it gives a nice taste. Even if, you dont use bori also, it will be a delectable dish. Mustard and poppy seeds paste deliver an authentic twist in this leafy vegetable mish mash.

INGREDIENTS:
1 lb / 500 gm Pumkin Leaves with Soft Stems
3 medium sized Potatoes
2 medium Eggplants
3 medium sized Ridge Gourds
6-8 Daler Bori (sun-dried lentil dumplings) - optional
1 medium Radish
1 tsp Panch Phoron (mixture of mustard, cumin, nigella, fennel and fenugreek seeds)
1 tsp Turmeric powder
1/2 tsp Cumin powder
5-6 Green Chillies, cut in slits
1 medium Tomato (chopped)
1 tsp Poppy seed paste
1 tbsp Mustard paste
1 tbsp Sugar
4 tbsps Mustard Oil
Salt to taste

METHOD:

Finely chop pumpkin leaves and cut the soft stems of pumpkin in 2" long. One spring like stem attachment will be there, discard those. Wash thoroughly. Keep aside.

Cut potatoes, eggplants and ridge gourds in medium sized cubes. Cut radish in 1" thin slices. Set aside.

Heat 1 tbsp mustard oil in a wok. Fry bori for 2 minutes. Remove boris from the wok. Keep aside.

Heat remaining mustard oil in the same wok. Add panch phoron in it. When it splutters, add potato, radish, ridge gourd, eggplant and green chillies. Cover and fry for 5 minutes on medium heat. Stir occasionally. 

Now add turmeric powder, cumin powder and salt. Saute for another 2 minutes. Add tomato in it. Stir till tomato is being mashy and leaves oil from the side of wok.

At this time, add pumpkin leaves and stems in it. Mix nicely. Cover and cook for 10 minutes. Stir occasionally. Add fried bori and sugar in it. Stir for another minute. Now add poppy seed paste and mustard paste. Fold well. Cover and cook uncovered for another 5 minutes, till all vegetables get tender and all water evaporates. This is the time to check seasoning and adjust accordingly. Remove from heat.

Serve with warm steamed rice.

MURG SAAGWALA / SPINACH CHICKEN CURRY

Spinach chicken is a nice way to get green leaves and protein in one dish, too flavorful but simple to make. Red chilli powder, kitchen king masala and garam masala give an authentic touch to it. Sour cream and yogurt whip out creamy texture. Dry fenugreek leaves (kasoori methi) used with spinach, makes this dish amazingly savory.

INGREDIENTS:

20 OZ / 600 gm Boneless Skinless Chicken Thigh
1 lb Baby Spinach (washed nicely)
1 1/2 tbsps Corn Flour
2 tbsps Fresh Lemon Juice
2 tbsps Ginger paste
2 tbsps Garlic paste
1 tsp freshly grounded Black Pepper
2 Medium Onions (finely chopped)
6-8 Green Chillies (as per taste)
1 Bay leaf
1/2 tsp Cumin seeds
1 tsp freshly pounded Garam masala (cinnamon, clove and cardamom)
1/2 cup Curd/yougurt
1/2 cup lowfat Sour Cream
1/2 tsp Red Chilli powder
1 tbsp Dry Fenugreek Leaves (kasoori methi)
1/2 tsp Kitchen King masala
1/2 tsp Coriander powder
4 tbsps oil
1 tsp Butter
Salt to taste

METHOD:
Wash and cut the chicken in 1" cubed pieces. Marinate chicken with corn flour, 1&1/2 tsp ginger paste, 1&1/2 tsp garlic paste, lemon juice, black pepper powder and little salt. Refrigerate the marinated chicken for 1 hour.

Heat baby spinach in a deep sauce pan. Add 1/3 cup water in it. When it starts boiling, remove from heat. Make a smooth paste of spinach and green chillies. Keep aside.

Heat oil in a frying pan. Add few marinated chicken pieces in it.

Fry both sides till golden brown. Remove from pan and set aside. Fry all pieces of chicken, following this same process.

Add bay leaf and cumin seeds on the remaining oil. After few seconds, add chopped onions it it. Fry onion till it becomes translucent. Now add remaining ginger-garlic paste in it and fry for 2-3 minutes.

Add red chilli powder, garam masala, kitchen king masala, coriander powder and salt in it. Staute for 2 minutes. Add 1/2 cup yogurt and mix nicely.

 

 

Add fried chicken pieces in gravy now. Fold well. Stir for 5-6 minutes on medium heat.

Pour spinach paste and salt in it. Mix thoroughly. Cook for another 5 minutes.

Add sour cream and dry fenugreek leaves in it. Fold well.

Keep cooking for another 5 minutes on low flame. Add 1 tsp butter in it. Fold well. Remove from heat.

Serve hot with steamed basmati rice, pulao, roti or naan.

Linking to: Pari's 'Only'-Recipes From The Royal Kitchens @ Divya's culinary journey

 

Linking to: Virtual Eid Potluck party @ My culinary adventures



RELISH PLUM CHUTNEY

I like cooked fruits to adorn my lunch table as a side dish. Today I am going to share 'all new'  relish Plum chutney. It can be served with meat, vegetables and also for salad or seafood. It is sure, this delectable plum chutney adds some extra relish to your tastebuds, just try it!

INGREDIENTS:
5 Big Juicy Plum Fruits
2 Dry Red Chilli
1 tsp Cumin seeds
1/3 tsp minced Ginger
1 tbsp Raisins
2/3 cup Sugar
Salt to taste

METHOD:

Wash and chop plums, don't remove the skin, only remove seeds.

Roast dry red chillies. Pound coarsely and keep aside the chilli flakes.

Dry roast cumin seeds. Pound coasely and set aside.

Keep chopped plums in a saucepan, mix with sugar. Cover and keep it as it is for two hours. This sugar will be fully melted and all juices come out from plums.

Now put this Saucepan on low heat. Bring it to boil. Add chopped ginger and salt to it. Keep stirring occasionally. Let it cook on low heat for 15-20 minutes.

Add raisins, cook for another 5 minutes till it becomes thick. Add chilli flakes and roasted cumin powder. Fold nicely and remove from heat.

Serve cold as a side dish with snacks or appetizers or main course.