Karahi Chicken
A Karahi is a type of thick, circular, and deep cooking pot (similar in shape to a wok) used in Indian cuisine. A Chicken stew prepared in a Karahi is called "Karahi Chicken”
Ingredients :
500 grams Boneless Chicken - cut into pieces
1 onion- chopped
1 tomato- chopped
Salt to taste
3-4 cloves garlic - chopped
1/2 tsp black pepper powder
1/2 tsp cumin powder
1/4 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp coriander powder
2 tsp kasoori methi (dry fenugreek leaves) – crushed by hands
1 tbsp oil
500 grams Boneless Chicken - cut into pieces
1 onion- chopped
1 tomato- chopped
Salt to taste
3-4 cloves garlic - chopped
1/2 tsp black pepper powder
1/2 tsp cumin powder
1/4 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp coriander powder
2 tsp kasoori methi (dry fenugreek leaves) – crushed by hands
1 tbsp oil
Method:
1. Heat oil in a karahi (heavy bottomed vessel) and add onion. When it turns translucent, add garlic. Sauté for 1/2 a minute.
2. Add tomato, turmeric powder, coriander powder, cumin powder, black pepper powder, red chilli powder, kasoori methi and salt. Mix well and fry till oil begins to separate.
3. Add the chicken and mix well. Lower heat and cook covered for about 4-5 minutes. Serve hot kadhai chicken with pulao rice, naan or paratha and cucumber raita.
1. Heat oil in a karahi (heavy bottomed vessel) and add onion. When it turns translucent, add garlic. Sauté for 1/2 a minute.
2. Add tomato, turmeric powder, coriander powder, cumin powder, black pepper powder, red chilli powder, kasoori methi and salt. Mix well and fry till oil begins to separate.
3. Add the chicken and mix well. Lower heat and cook covered for about 4-5 minutes. Serve hot kadhai chicken with pulao rice, naan or paratha and cucumber raita.
Cabbage stir-fry (Thoran)
Thoran/Stir-fry is a common side dish for a Kerala meal.
Ingredients:
Cabbage(finely chopped or grated)
Onions (chopped) - 2
Green chillies - slit - 2
Cumin seeds - 1/2 tsp
Grated coconut - 1/4 cup
Salt - As required
Turmeric powder – 1/4 tsp
Mustard seeds - 1 tsp
Curry leaves - 4 or 5 leaves
Onions (chopped) - 2
Green chillies - slit - 2
Cumin seeds - 1/2 tsp
Grated coconut - 1/4 cup
Salt - As required
Turmeric powder – 1/4 tsp
Mustard seeds - 1 tsp
Curry leaves - 4 or 5 leaves
Method:
Heat oil in a large pan. Add the mustard seeds and cumin seeds till they splutter.
Add curry leaves, split green chillies and the chopped onions. Cook till the onions are translucent.
Add curry leaves, split green chillies and the chopped onions. Cook till the onions are translucent.
Add cabbage, turmeric powder, salt (as required) and mix well.
Cover and cook on a low flame till the cabbage is cooked.
Once the cabbage is cooked, sprinkle the grated coconut and cover with a lid for another 5-7 minutes.
Cover and cook on a low flame till the cabbage is cooked.
Once the cabbage is cooked, sprinkle the grated coconut and cover with a lid for another 5-7 minutes.
Can be eaten as a side dish with rice and curry or with Chappatis.
Note: Don`t use water while preparing and cook on a low/medium low flame
Note: Don`t use water while preparing and cook on a low/medium low flame
Cucumber Pachadi
Cucumber pachadi is an ideal accompaniment to a curry. It is eaten as a salad or a raita.
Ingredients:
1 cucumber
1/2 inch ginger
2-3 green chillies
2 tblsp grated coconut
1 1/2 cups yogurt (beat well)
1 tsp oil
1/2 tsp mustard seeds
5-6 curry leaves
Salt to taste
1/2 inch ginger
2-3 green chillies
2 tblsp grated coconut
1 1/2 cups yogurt (beat well)
1 tsp oil
1/2 tsp mustard seeds
5-6 curry leaves
Salt to taste
Method:
Grate the cucumber and keep aside.
Grind together scraped coconut, green chillies and ginger to a fine paste.
Mix together the grated cucumber, ground mixture and yogurt. Add salt to taste.
Heat oil in a small pan, add mustard seeds. When they start to crackle, add curry leaves, stir for a moment.
Pour the above on to the yogurt mixture. Stir it thoroughly.
Serve chilled.
Pulao ( Pilaf rice )
This dish is one where the rice is cooked in a seasoned broth and whole spices.
Ingredients:
2 cups basmati rice
½ inch cinnamon stick
3 cloves
4 cardamon pods
1 tsp cumin seeds ( you can substitute with fennel seeds)
chicken or vegetable stock
salt & black pepper to taste
Method:
Use a wide surface area vessel with a broad and heavy base.
Soak 2 cups rice in warm water for 30 to 45 mins.
Fry the onions in oil. Then add the cinnamon, cloves and cardamon and fry for another minute till you see the cardamom pods fluff up a bit. Take care not to burn the spices, otherwise it will taste bitter.
Next add tomatoes and saute well.
Then add 3 1/2 cups of stock to it.
When the stock/spice mixture comes to a boil add the soaked rice after draining off the water taking care not to break the rice. Add salt and black pepper to taste.
Cover and let the rice cook till it is about 70% cooked. Then shut the gas off even though the rice is uncooked and the you can still see liquid in the vessel. Cover with a lid and put a tea towel on top to trap in all the steam. The rice that is slightly hard will slowly absorb all the liquid and will be perfectly cooked in 15 to 20 mins.
After 20 mins, open the vessel and you will find the rice perfectly cooked with every grain intact and all the water absorbed. You will have the perfect pilaf.
NOTE: You can also add some royalty to your pilaf by adding saffron infused milk, cashewnuts and raisins just before you serve. You can roast the cashewnuts before you add them.
No comments:
Post a Comment