Chicken Korma

Chicken korma is a popular Mugalai dish Of North India.Its a mild creamy chicken dish served on all households or restaurants.Its a blend of spices,chicken/meat braised in a creamy sauce on cashew/almonds ,yogurt and coconut milk.There's wide variation in preparing korma ,some times fresh coconut , onions and spices are blended into a paste and cooked along with chicken.'S' was having a potluck party at office yesterday,i made this Korma with less spices , so that everyone can enjoy having it especially Americans and Chinese.

1 Pound Boneless and skinless chicken cut into small pieces
4 Whole cloves
2 Cinnamon sticks
4 Cardamom seeds
2-3 Onions pureed
2 Tomatoes finely chopped
1 Tsp Ginger garlic paste
1 Tbsp Garam masala
1 Tbsp Cumin powder
1 Tbsp Coriander powder
1/2 Tsp Turmeric powder
1/2 Cup Coconut milk
1/3 Cup of Almond/Cashew paste
1 Cup Yogurt
2 Tsp Red chilly Powder(Use accordingly)
Canola oil
Salt to taste
Cilantro for Garnishing

Marinate chicken pieces with salt,turmeric powder and 1tsp chilli powder for half an hour.soak cashew in warm water for 1/2 an hour and make a smooth paste.In a wide pan,pour oil and add spices whole cloves,cinnamon sticks,cardamom seeds cumin,coriander,garam masala,tsp chilli powder and saute for few mins.Add onion pureed and ginger garlic paste ,stir well till oils separates and raw smell goes off.Add chopped tomatoes ,yogurt and saute till tomatoes are cooked .Add marinated chicken pieces and salt to it.Cover it and cook on meduim flame for about 20 mins.Don't add water.Water will squeeze out from chicken pieces.Stir in between,be careful that it doesn't stick to bottom.If needed add water in between.Once chicken is cooked,add cashew paste to it,saute for few mins.Add coconut milk,cilantro and cook for 5 mins or until gravy thickens.Goes well with Ghee Rice, Naan or even plain rice.

Crab Cutlet

Cutlets are every one's fav appetizer,of course a good choice for evening snacks or a party. Crispy on the outside, moist and exploding with flavor on the inside makes this dish a favorite of young and old alike. Also known as 'croquette',made with minced meat or vegetables ,smashed potatoes ,encased in bread crumbs and deep or shallow fried.Last weekend,we celebrated one of our friends birthday .we planned our simple menu with 'Crab cutlet' as appetizer,My other friends made Idiyaapam,Badam Chicken curry,Potato Stew and rice and Heavenly Tiramisu as dessert.I brought 'Alaskan King Crab' with shells from Costco.Alaskan King Crab Legs are low in fat and calories, and they are a light and healthy source of high-quality protein.Ready for ur party !!!!
Ingredients..
Crab meat 2cups(use canned meat or fresh )
Chopped onions 1cup
Potato-boiled and smashed 1cup
Chopped ginger 2tsp
Fennel seeds 1/4tsp
Green chilli chopped 2tsp
Turmeric powder 1/4tsp
Red chilli powder 1tsp(optional)
Egg yolks 2
Egg whites 2
Cilantro
Bread crumbs 1cup
Oil for shallow frying
Salt to taste
Method...
Heat 1tbsp oil in a pan,saute fennel seeds,onions,ginger and green chilli till raw smell goes off.Now add Crab meat and salt and cook for some mins.Once its cooked well.Turn off the flame.Add turmeric powder,boiled potatoes,cilantro ,egg yolks and mix well.Make equals balls from mixture and shape it into cutlet.Beat egg white.Dip each cutlet in egg white ,then in bread crumbs and shallow fry it till golden brown.Serve hot with Tomato ketchup.

Chemmen /Prawns Biriyani

Chemmen Biriyani and fish biriyani are unique dishes of kerala.Many of u maybe uncomfortable in cooking biriyani with prawns or fish coz of the smell.If u wash thoroughly and get rid of the smell,i bet u'll try it again and again.I remember once amma cooked Chemmen biriyani years back ,when i was doing my Masters. .We called it as 'Biriyani in a hurry' as She cooks everyday early in the morning and pack lunch packs for us and her and rush to office.I really admire her hurry cooking and the end result in simply 'Awesome'.On last Friday i wasn't in a mood to cook the usual rice and curry.Want to try something new,there was some frozen prawns waiting for me in fridge.There were some reasons behind trying it i guess,firstly was longing to try out amma's biriyani,secondly My hubby fav ,he'll finish the platter with a sweet smile.


Chemmen Biriyani

1. For Frying Prawns...
Big Prawns 1lb
Red chilly powder 1tsp
Turmeric powder 1/2tsp
Ginger-garlic paste 1/2tsp
Pepper powder 1/4tsp
Lime juice
salt to taste
I used frozen cleaned and deveined ones.Wash in cold water.Add lime juice and turmeric powder and some water.keep for 5 mins.Drain the water and Marinate with above items and keep it 30 mins.
2.Cooking rice....
Basmati rice 2cups
water
salt
Wash the rice,soak for 15 mins.Cook rice with water .when its 3/4cooked,drain out the excess water and spread it in a plate.Allow it to cool completely.Once cool down,break the lumps with fork.
3.For Masala...
Big Onions 2
Tomato 1
Green chilly3-4
Coriendar powder 3tsp
Biriyani masala 2tsp
Red chilly powder 1/2tsp(optional)
Ginger 1 small piece
Garlic 4 big cloves
Ghee/oil 3tbsp
salt
Cilantro
4.For garnishing..
Cashew 1/4cup
Raisins 1/4cup
Onions(thinly sliced) 1/4cup
Lemon juice
Turmeric powder
Method...
Heat ghee in a biriyani pot/heavy bottomed pot .Fry cashew and raisins till golden brown,keep aside.Fry sliced onions until golden brown ,remove and keep in a paper towel.Add little more ghee/oil for shallow frying prawns.{Amma doesn't fry prawns,she adds directly to the masala.I like fried ,u can do either way}Just fry 3-4 mins.Do not overcook,prawns become hard.Remove and keep aside.
Masala Preparation...
In the same ghee/oil ,add cinnamon,gloves,star anise,bay leaves .Add chopped onions,saute till slighly brown.Now add ginger-garlic,green chillies,cook till raw smell goes.Add biriyani masala,coriendar powder,saute for few mins.Add tomatoes,cook them with little water,salt.Once tomatoes are cooked,add fried prawns.Let it boil for few mins.Add cliantro leaves and enough water for ur gravy.Cook for 2 mins.Keep aside.
Preheat the oven to 300 F.In a bake tray or use the same biriyani pot.Place a layer of rice.Mix the lemon juice and turmeric powder.Sprinkle some drops on the rice.This gives a nice aroma and also some yellow color here and there in biriyani.Transfer masala on top of rice.Again add remaining rice ,sprinkle lemon juice with turmeric powder.Close the pot tightlywith lid or aluminium foil.Bake for 25-30 mins.Turn off the oven.Let the dish sit in the oven till you are ready to eat. Only break the seal when you are ready to eat. The way to serve Biryani is to gently dig in with a spoon so you get through the layers.Garnish with fried onions,cashew and raisins and cliantro.Serve hot with raita,pappadums and pickle.Enjoy !!!

Salmon Chilli

Salmon chilli /Salmon masala is what i like to call this dish..This is one of my friends recipe,who 's great cook.She cooks everything so quickly and ofcourse very tastely.I met here in seattle during last winter.Happen to stay at her place for about a week .It was a wonderful time with a new friend ,in a new place with sumptous foods.Coming back to dish,this is not a chinese dish.'S' call it as Indian Style Fish chilli. Consuming salmon is considered to be reasonably healthy due to the fish's high protein, low fat, high Omega-3 fatty acids, and high vitamin D.Seafood lovers like me would definietly enjoy having this variety dish...
Ingredients...
Salmon cut in to small pieces - 1 pounds
Chopped Onions - 3
Tomatoes chopped - 2
Ginger Garlic paste - 4 tsp
Green Chillies chopped - 6
Coriander powder - 3 tsp
Red Chilly powder - 1 tsp
Turmeric powder - 1/2 tsp
Yogurt - 1/2 cup
Garam Masala powder- 1 tsp
(I use a blend of 1 nutmeg, 1 1/2 tsp green cardamom pods, 4 " cinnamon sticks, 1 Tbsp whole cloves, 1 tsp peppercorns & 1 tsp cumin seeds all ground together )
Cilantro chopped- 1/2 cup
Salt - to taste
Oil - 2tsp
Extra oil for shallow frying Fish

For the marinade...
Red chilly Powder - 1 tsp
Turmeric powder - 1/4 tsp
Pepper powder - 1/2 tspSalt - to taste
Make a smooth paste with all the ingredients for the marinade adding little water and keep it aside.
Method...

Add 1tsp lime juice and 1/4tsp of turmeic powder in 1 cup of water and immerse the fish pieces in it for about 5 minutes,to reduce that fishy smell.Then take it out of the water and pat dry with tissue.Gently marinate the fish pieces in the prepared marinade for 30 minutes.Then Shallow fry fish pieces and keep aside.
Heat oil in a big pan .Add chopped onion and fry until translucent,then add ginger,garlic and green chillies and saute it for 5-6 minutes.Add in coriander powder,turmeric powder, chilly powder and fry for a while.Mix in yogurt and saute it until oil seperates.Add garam masala powder and salt,stir and add chopped tomatoes.Cook until tomatoes turn soft,and add fried fish pieces.Mix well and cook for about 20 minutes in low heat,stirring in between.Finally add chopped coriander ,cook for 5 more minutes and remove from heat.

Tandoori Chicken

'Tandoori Chicken' is an Indian style BBQ chicken.Traditionally prepared in 'Tandoor',an underground jar shaped clay oven,in which food is cooked over a hot charcoal fire,believed to have originated from Persia.Oven can be heated to high temperatures ,delicious dishes like 'Tandoori chicken' ,Naan or tandoori Roti can be made.Tandoori chicken is a dish that originated in India. The chicken is marinated in a yogurt seasoned with either prepared tandoori masala, traditionally cooked at high temperatures in an tandoor oven but can also be prepared on a conventional oven or BBQ.Check out the Interesting story about Tandoori chicken here .Here goes an easy recipe....
Ingredients..
6 pieces Chicken Drumsticks
1Tsp Ginger- garlic and green chilli paste
1/2 Cup Yogurt
Salt, to taste
1 Tsp Red chilli powder
1 Tsp Paprika
1/2 Tsp Garam masala Or MDH Tandoori masala powder
(I use a blend of 1 nutmeg, 1 1/2 tsp green cardamom pods, 4 " cinnamon sticks, 1 Tbsp whole cloves, 1 tsp peppercorns & 1 tsp cumin seeds all ground together )
1/2 Tsp Coriander powder
1/2 Tsp Cumin powder
1 Dash Lemon juice
Method..
Remove the skin from chicken and wash them thoroughly.Prepare a marinate by mixing all the ingredients except chicken pieces in a bowl.Marinate chicken pieces in this mixture ,cover it with plastic wrap and keep in refrigerator for minimum 2 hours.If possible keep it over night.Take out from refrigerator ,one hour before cooking it, bring it to room temperature.Preheat the oven for 375 F ,place the chicken pieces in low rack for about 20 min,then turn over and cook for another 10 min,so that they cook well on both sides.If chicken pieces are getting dry,baste it with little ghee.Serve hot with Naan .

Chemeen Peera

Chemmen is the most popular seafood in the World especially in Kerala.Prawns /shrimps are very healthy choice of food as they are extremely good source of protein, and very low in fat as well as calories. They also contain high level of vitamin that are essential for healthy skin, bones and teeth.In kerala,many variety of dishes are made with prawns,like Chemmen Theeyal,Chemmen Roast,Prawns Biriyani,Chemmen Vada...options are endless.Recently one of my friend made Chemmen Peera .Though I'm keralite,i wasn't aware that 'peera' can be made with Prawns also. Usually I make Meen peera with Smelt (Neetholi)or Sardines(Mathi).'Peera' is fish cooked with spices and coconut mix.Its an authentic kerala style dish with all spices ,coconut and curry leaves and which no masala is used. I'm sending to Radhika for JFI: Onion event.
Ingredients...
Prawns 1 lb
Grated Coconut 1/2cup
Red chilly powder 2-3tbsp
Turmeric powder 1/2tsp
Green chillies 5 nos
Shallots(small onions)15
Ginger 1inch piece
Curry leaves 1sprig
Coconut oil 3tsp
Salt to taste
Method...
Clean the prawns thoroughly,it should be peeled and deveined.Cut shallots into thin slices.Chop green chillies and ginger.In a pan ,put prawns,shallots,grated coconut,Green chilly,ginger,red chilly powder,turmeric powder,curry leaves,2tsp of coconut oil,salt.Cover it and cook for 15-20 Min's.Sprinkle some water if needed.Don't add too much water, coz prawns has moisture content .Once all water is evaporated,remove from flame.Add 1tsp of coconut oil and curry leaves at the end.Peera made in 'Man chatti' /Earthen pot taste more good than normal kadai's.If u don't like coconut oil,use any Vegetable oil.

Kerala Porota and Chicken Roast

The Spice Garden of India,Kerala got its name from the word "Kera" means coconut.A land full of coconut trees,an imp ingredient in the cuisine.The preferred medium of cooking is coconut oil.In cooking,kerala is a paradise of seafood ,with lots of spices,condiments,rich in colorand texture ,flavour and aroma .Cooking a meal is known as 'pachakam' in malayalam.Kochulli(shallots),kodumpuli(cocum),coconut,cardamom and other spices makes the cuisine spicy,tangy and lip smacking.'Karimeen' or 'Pearl spotted fish 'delicious and expensive fish in kerala.Rice,coconut and curry leaves includes the vital part in cooking.Kerala Porota is one of the popular dish in "Thattukadas"(Open resturants on road sides in kerala) which is the mallu version for 'Dhaba'.Porota is a (flaky pastry like ) multilayered flat bread , made with maida.Making them in thattukada style includes long labour and time consuming.Normally while making at home,its limited to strerching the maida balls into thin layer like chappati and rolling it into twisted circles as shown in the pic.I tried from Annita's My treasure My pleasure. ,it was very tasty n came out really well ,for my future reference,i have written the recipe here.


Kerala Porota
Ingredients for making Dough...
Maida - 2 cups
Luke warm Water - as needed to prepare the dough
Veg Oil/Dalda - 1 tbsp
Salt - to taste
Method...
Step 1.Combine all the ingredients in a bowl and knead the dough together thoroughly just like you prepare chappathi/roti dough.Keep it for 1 hr..covered with a wet muslin cloth or keep it in an air tight container.Otherise the top of the dough may become dry.
Step 2.Divide the dough into 10 equal portions of size a little less than tennis ball.
Step 3.Take a portion and apply some oil on it.In a flat surface apply oil again and roll out the portion to the maximum .(Make it as thin as possible both length wise and width wise..no need to be worried about the shape..eventhough it breaks in between..its fine..Our objective is to make it as thin as possible..)You can use a rolling pin for this one also.We are doing this instead of the excessive beating required to prepare porotta.Apply a little more oil over the rolled dough.Using both hands make pleates on the rolled dough(just like saree pleates) starting from one end.
Step 5.Then holding at one end of the pleated dough ,rotate it just like a spiral.Keep aside.See the picture below.


Step 6.Repeat the above procedure for each portions and keep it aside.(Its not as difficult as you read the recipe)Again use wet muslin cloth to cover it or keep it in an air tight container. Step 7.Heat a sauce pan until medium hot.Roll out each portion just like roti,but not soo thin.Porotta should be a medium thick.Remember do not apply any flour on it.You can apply some oil/ghee if you like.Cook each roti with a little butter/ghee for 1 or 2 minutes,turning frequently ,until speckled brown and firm.Keep the cooked porotta in an aluminium foil or in air tight container.
Step 8.When 3 or 4 porottas are done,place them in a flat surface and holding them between hands ,beat the hands together.(Just like clapping,but 3-4 porottas are between).do not beat them soo hard such as you break the porottas..:)We are doing this,just to seperate the different layers.Though a time consuming process,its very easy to prepare.


For side dish, i made Mishmash's Chicken Roast


The actual recipe asks for shallots and freshly grounded pepper..Here i made slight variations like 2lbs of chicken, Red onions and Store brought pepper powder...Even then the chicken roast tasted awesome.....

This is my entry to Jyothsna's RCI: Kerala.

Kanava Thoran/Kerala Squid Chilly Fry

Kanava thoran is one of the popular seafood dish in the coastal areas of kerala.Squid is like cuttlefish, have eight arms and two tentacles arranged in pairs,they release ink into the water while in danger and it changes its skin color to suit its surroundings as a protective mechansm.Its known as 'Kanava' in Kerala ,'kanava/kadamba' in TN ,here its known in Italian name 'Calamari'.In USA,Deep Fried calamari is very famous ,served in many Italian and other seafood restaurants as appetizers along with spicy or tangy dips like marinara sauce,olive oil,tomato ketchup with a lemon slice. Squids are not available as cleaned fishes like king fish,mackeral,salmon...I bought it as whole from a chinese grocery store.For cleaning tips,check here and here .In kerala ,my grandma makes 'Kanava thoran' often,this is her style...

Ingredients

Squid(Kanava) - 1 lb(cut into very small pieces)

Shallots/Red Onion - 1 no(sliced)

Green chillies - 2 nos(sliced)

Chilly powder - 1 tsp

Coriander powder - 1 tsp

Fenugreek powder - 1/2 tsp

Turmeric powder - 1/2 tsp

Red dried chillies - 2 nos

Mustard seeds - 1tsp

Curry leaves - 1/2 sprig

Grated coconut - 1 cup

Oil - 3 tbsp

Method..

Heat up a pan,add water, kanava, onion and green chillies. Add salt to taste and let it cook for 10 mins.In a blender,grind together coconut, chilly powder, coriander powder, turmeric and fenugreek powder and grind once.Do not make a paste of it.Add this mixture to the cooked kanava.Heat oil in another pan.Splutter mustard seeds followed by red dried chillies and curry leaves. Add cooked kanava mixture into it and saute it for few mins.Garnish with curry leaves.

Vacation Dishes

I'm here with the dishes we prepared during our vacation trip at Harstene Island.We started our trip at Friday evening,it was like 2hrs drive from our home.It was rainy day as usual in Seattle, went in two cars,one gang went first they reached beach house and was waiting for us.On the other side,we lost our way,went far beyond the destination,reached some dead end.Thought like we reached first, started key questing.Actually caretaker was not there , key was placed under some log near the community entrance,details was given to us clearly.It was raining heavily,we began to search key,under some logs found there and was looking for community board.ohhh...atlast came to know that hm mm...we were at wrong place ,almost thirty miles ahead from destination.Fun was that,we were searching key in a log near a Pub ,not the community entrance...ha ha ha....it was a real fun key questing...
Now coming to foods, Here goes few recipes of my friend's special.

Anu's Baby corn salad and StrawBerry Punch....






Baby corn Salad
Ingredients
Baby corn 1
Onions 1/2
Pepper powder 1tsp
Garam masala powder 1/2tsp
oil 1tsp
Salt
For Garnishing..
Tomatoes,onions and Lettuce..
Method..
Heat oil in a pan,saute till onions are golden brown.Add salt ,pepper corns,masala and saute till a nice flavour comes. Now add baby corns ,keep in low flames.sprinkle water if needed and cook till corns are cooked.Garnish with tomatoes,onions and lettuce.


Strawberry Punch
Strawberry 1 pack
Lemon Juice 1bottle
Sugar to taste
Method..
Make lemonade with con.lemon juice or lemon with sugar .Add sugar according to Ur taste.Now add chopped strawberries into it.Keep refrigerated for few hours,so that the strawberry color spreads in lemonade.Otherwise blend strawberries and add with lemonade.Serve chilled.
It was really very tasty....

Gop'z Tilapia Fry -Kerala style
Tilapia (cut into desired pieces or any kind of fish) 1
For marinate
Red chilly powder 2tsp
Pepper powder 1tsp
Onions chopped 1tsp
Ginger-Garlic paste 1tsp
Turmeric Powder 1/2tsp
Lemon juice 1/4tsp
Salt
Make a thin paste of red chilly powder,turmeric powder,pepper,onions,ginger-garlic,lemon juice, and salt with little water. Apply to the fish pieces and marinate for 15 minutes.Heat oil in a pan, the fish pieces and fry on both sides till done.


Niv's Prawns masala - Kerala Style
Prawns 2lbs
Coconut oil 2tsp
Curry leaves

For masala..
Coconut 1/2cup
Turmeric powder 1tsp
Red chilli powder 1tsp
Jeera powder 1/2tsp
Garlic paste 1tsp
Salt

Method..
Clean prawns.Do not take the shells from it.If u prefer without shells,then try in that way.In a thick pan,pour 1tsp oil,add mustard seeds,curry leaves.When it splutters,add prawns .Cook for 10-15 mins,add some if needed.When its cooked,prawns shell turns into orange-red colour.In the mean time,grind the items listed under masala with little water.Pour this masala along with prawns.Cook for another 10 mins till the raw smell of masala goes.Atlast again add 1tsp oil,saute for 5 mins.Usually Crab in done in this way in kerala,Prawns also can be done.While eating,remove the shell like we eat crab.Enjoy !!!

Chicken Thoran

Chicken thoran is a Kerala style chicken stir fry .Thoran is made with chicken boneless pieces with coconut and masala.It a side dish for rice,roti or can be used as filling in burgers/sandwiches.Its a bit time consuming dish,coz chicken should be chopped into small pieces.I usually make with boneless chicken breast strips,can be chopped easily.U can even make with minced chicken.But taste good in chopped ones. when our marriage was fixing,my in-laws gave me a hint to win my man's heart ,thats by making this chicken thoran. A beautiful smile can be seen in his face ,when ever i make thoran.This is my grandma's style of thoran....

Ingredients..

Boneless chicken pieces(chopped into small pieces) 1cup

Ginger-garlic paste 2tsp

Onions 2nos

Grated coconut 1/2cup

Red chilli powder 2tbsp

Pepper powder 1tsp

Coriander powder 1tsp

Jeera powder 1tsp

Chicken masala powder 1tsp

Turmeric powder 1/2tsp

Oil 3tsp

Mustard seeds 1tsp

Salt to taste

Curry leaves

Method...

In a sauce pan,heat 2tsp oil.Add mustard seeds.when its pops up ,add chicken pieces,ginger-garlic paste,pepper powder,red chilli powder,jeera powder,coriender powder,chicken masala powder,salt,turmeric powder and cook it.Sprinkle some water if needed.In other pan ,add 1tsp oil.Add chopped onions and curry leaves to it ,roast till its brown.Add coconut , roast till its brown in color and keep aside.When chicken is cooked,add this roasted items into it.cook for few min,till coconut and chicken are blend together.As roasted coconut is added to thoran,it will remain good for 3-4 days.

Egg Omelette Curry

Egg Omelette Curry/Guddu Omelette Pulusu, a spicy andhra curry with rice....sounds tasty isn't.For the egg lovers who's fed up eating usual egg dishes,this would be definitely a great relief .Make this curry when i'm bored with normal curries usually on weekends.Its like kerala Varutharacha curry , a slight change in omellete.

Ingredients

For Egg omelette.....

Egg 2

Onions less than 1/4cup

Grated coconut 1tbsp

Toor dal(sambar dal) 1tsp

Red chilli powder 1 tsp

Turmeric powder 1/4tsp

Asafoetida apinch

Salt to taste

For curry/pulusu

Grated coconut 1/4cup

Tamarind pulp 2 -3 tsp

Coriender powder 1tp
Jeera powder 1tsp

Onion 1/4cup

Red chilli powder 2-3 tsp

Curry leaves 5

oil 1tsp

Mustard seeds 1tsp

Method...

For making egg omelette...

Soak toor dal for 15-20 min.Gring dal,coconut,onions,red chilli powder,turmeric powder,salt in a blender with enough water into a smooth paste.Add egg into the paste,mix well.Make thick omelettes.Cut into pieces and keep aside.

For making curry/pulusu...

In a thick bottomed sauce pan dry roast coconut without adding oil till it becomes slight brown color(like we roast for theeyal) and keep aside.In the same pan,add 1tsp oil .Now add onions,curryleaves,red chilli powder,jeera powder,coriender powder for a few min.Turn off flame.Blend roasted coconut and this masala with enough water into a paste.In a pan,heat 1tsp oil ,add mustard seeds.when it pops up,add masala paste,tamarind pulp with enough water.(Add some water extra b'coz after adding omelette,gravy becomes thick)when curry starts boiling ,add omelette pieces into it.Reduce fire to low flame.Let it boil for 5 -10 mins.See how much gravy u need and remove from flame accordingly.

Goes well with rice.