Thursday, December 31, 2015

Chicken Chettinad


This is my version of chicken chettinad. You know what I like most about this curry? I can use the leftover chicken to make a pizza with naan.

Chicken Chettinad
Chettinad style Chicken Curry
2 lb chicken pieces (boneless and skinless)
2 tbsp. yogurt
2 tsp coriander powder
1 tsp cumin powder
1/2 tsp turmeric powder
2 tsp garlic paste
1/2 tsp ginger paste
1 tbsp lemon juice, freshly squeezed

You will also need
extra salt
1 cup reduced fat coconut milk
1 tsp freshly crushed black pepper
A pinch of sugar
1 tbsp tomato ketchup

1 tbsp oil
4-5 sprigs curry leaves, torn
1 bay leaf
2 , 1" pieces cinnamon
2-3 cloves
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/2 tsp turmeric powder
1/2 tsp urad daal
1/4 tsp fennel seeds/badishep
1 1/2 cup roughly chopped red onion

2 tbsp fresh cilantro, chopped

1. Marinate chicken pieces with first 9 ingredients till salt. Cover and refrigerate for at least 1 hour.
2. Heat oil in a deep kadai/wok. Add all the ingredients for tempering except onion. As they sizzle, add onion and sauté till it is soft.
3. Add marinated chicken pieces along with the marinade. Saute till it is cooked & dry.
4. Add tomato ketchup, sugar and coconut milk.
5. Saute till the desired consistency is reached. Garnish with cilantro.
6. Serve with rice, chapati, naan or roti.

1. I use whole foods brand light coconut milk (reduced fat). You make your own choice.
2. For spicier version, you can add chopped green chilies and/or halved red chilies in tempering.
3. Use the leftover chicken for making Chicken Chettinad Naan Pizza.

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Wednesday, December 30, 2015

Arvi Partun Bhaji - Taro Roots Stir Fry

This simple stir fry goes very well with the daily daal and rice.

Arvichi Partun Bhaji
Stir Fried Taro Roots
5-6 Taro roots, peeled, scrubbed and thinly sliced
2-3 kokum
salt to taste
1 tsp chili powder

1 tbsp. coconut oil
1/2 tsp mustard seeds
1/2 tsp asaofeitda
1/2 tsp turmeric powder
4-5 garlic cloves, sliced thinly

1. Peel and scrub taro roots. Chop them thinly as below.
2. Heat oil in a kadhai - preferably an iron kadhai.
3. Add the ingredients for tempering. Saute till garlic is golden brown.
4. Add cut taro roots. Add chili powder and kokum.
5. Keep stir frying till they are crispy.
6. Add salt to taste.
7. Garnish with coconut if using.

Note -
1. Serve this simple bhaji with basic daal and rice.
2. Kokum is a must for this recipe since Taro root could make your throat itch. Kokum being a souring agent, aids remove the itchy property of the taro roots.

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Monday, December 28, 2015

Kaarela ane Champa ni Gotli nu Shaak

Not too long ago, I substituted chestnuts for jackfruit seeds. Now, jackfruit seeds (AThalya - Marathi/ Bikand - Konkani/ Champa ni GoTli - Gujarati) are readily available at our local Indian grocers. They come peeled, sliced and frozen. It's very easy to make any curry. My MIL suggested adding them to the bittergourd stir fry.

Kaarela ane Champa ni Gotli nu Shaak
Bitter Gourd with Jackfruit seeds
3 bitter gourds, rinsed, scraped, deseeded, sliced
1 cup jackfruit seeds
4-5 garlic cloves, peeled & sliced
salt to taste

1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp asafoetida
1/2 tsp turmeric powder
1/2 tsp coriander-cumin seed powder/dhaana-jiru
1/2 tsp chili powder/or per taste

1. Heat oil in a wok. Add mustard seeds, asafoetida and turmeric powder. As they sizzle, add garlic cloves. Fry till they change the color slightly.
2. Add bitter gourd pieces and sauté till they are semi cooked.
3. Now add all the powders. Stir fry for 1 minute without letting them burn.
3. Add jackfruit seeds and salt. Sauté till bittergourd and seeds are cooked.
4. Take off the heat. Serve as a side dish with chapati/rotli.

Note -
1. I get jackfruit seeds in the frozen section of the Indian stores. They are already peeled and slivered.

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