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Monday, September 26, 2016

Chicken Coconut Curry

Fortunately, I got a chance to explore Karela during my industrial visit, it is one of the tranquil place with an eye soothing greenery around, I was totally mesmerized with the bracing beaches, tropical greenery, wondrous waterfalls, coconut palm was the ultimate nature’s beauty and naturally south Indian food!! I had snapped up almost double of chocolate tea, tasty kozhikode halwa and coconut sweets for mama and dadda. I still crave for, these delicacies as they were truly a bonne bouche to the tongue. I had almost eaten coconut in every other dish of Kerala, coconut was common in savory meals and dessert, it is a hard chocolate colored shell with clearly visible eyes at one end, the rough shell is gently broken down for sweet, refreshing and mildly flavored coconut water and then the remaining white and creamy layer is used in making coconut sauce, coconut cream, coconut oil, coconut milk to liven up our taste buds.

I have always insisted mama to store coconut sauce, coconut mango salsa so that I could relish it with my veggies. Mama would even add coconut paste in eggplant dishes and in lentils rice dish, we love coconut not because of its intense antioxidant qualities, but we favour its sweet and fresh aroma.

I have developed a chicken recipe made from the leftover coconut sauce. It’s a simple recipe made from the handy whole spices and aromatic flavors to enhance and compliment coconut sauce.

Chicken Coconut Curry

Chicken Coconut Curry Recipe By The Hoggerz
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Serves: 2-3 persons

Ingredients:
3-4 Chicken pieces, I have used minimum quantity for newbies trying this recipe!
1 tablespoon cooking oil
1 medium size onion paste
2 medium tomatoes, puree
1 teaspoon garlic paste
1 teaspoon ginger paste
1 large dried red chilies
1 large onion, peeled and halved
1/4 fresh coconut, diced into very small pieces
1 whole cloves
1/4 inch cinnamon stick
1 green cardamom pods
½ teaspoon black peppercorns
½ teaspoon coriander seeds
1/4 teaspoon mustard seeds 
1/4  teaspoon cumin seeds
1/4  teaspoon turmeric powder
¼ teaspoon garam masala powder
1 tablespoon lemon juice
2 tablespoons cilantro
1-2 cups water
Salt to taste

Method:
  • In a pan, dry roast 1 whole cloves, 1/4 inch cinnamon stick, 1 green cardamom pods, ½ teaspoon black peppercorns, ½ teaspoon coriander seeds, 1/4 teaspoon mustard seeds, 1/4  teaspoon cumin seeds, 1 large dried red chilies and 1/4  teaspoon turmeric powder until fragrant. Leave it aside to cool down.
  • In a blender, blend roasted spices with 1 large peeled, roughly chopped onion, fresh coconut and cilantro. Add water to blend the mixture into a smooth paste. Follow this step if you do not have leftover coconut sauce available with you. 
  • In another pan, heat cooking oil and add onion paste and tomato puree, cook for a few minutes until its texture changes its color. Now add the coconut paste and let it simmer for 3-5 minutes.
  • Once the aroma is pleasant, add chicken pieces and mix, add 1 cup water and cover the pan and allow the chicken to cook for 15-20 minutes on a medium flame, add water when needed.
  • Garnish with chopped cilantro and lemon wedges or add lemon juice and serve hot with Indian flat bread or steam rice. Enjoy eating!.

Wednesday, September 14, 2016

Rice And Ivory White Lentils Pancake/ Masala Dosa Recipe

Another recipe for potato addicts!

Dosa is one of the delicious and moreish food of South India majorly available in Udipi restuarants of Mumbai. Dosa is composed of a very good source of proteins as it is primarily put together by fermenting rice and ivory white lentils or white urad dal. Some make thick and spongy while others deliver thin and crispy dosa. I personally prefer thin and crispy dosa with a lot of mozzarella cheese. 

Masala dosa is one type of pancake that is preferably served or wrapped with a filling of mashed potatoes. I like the inviting coconut dip served with hot and finger licking dosa, it’s the best accompaniment to south indian meals, the chilled and spicy coconut chutney is made by grinding fresh coconut slices into a smooth paste with green chilies, cilantro and spices. Coconut chutney is paired with sambhar, a rich in vegetable and lentil stew. Overall a healthful welcoming dish, Isn’t this a salubrious meal!

Rice And Ivory White Lentils Pancake/ Masala Dosa Recipe

Pancake Masala Dosa Food Recipe


Preparation Time: 15 hours
Cooking Time: 30-40 minutes
Total Time: 15 hours, 40 minutes
Serves: 3-4 persons

Ingredients
1 cup rice
½ cup ivory white lentils or white urad dal
A cup of cooking oil
3-4 boiled and peeled potatoes
1 large size thinly sliced onion
8-10 curry leaves
½ teaspoon mustard seeds or rai
½ teaspoon turmeric powder or haldi
½  teaspoon red chili flakes
2-3 finely chopped green chilies
1-2 tablespoons lemon juice
2 tablespoons roughly chopped cilantro
Salt to taste

Method:
  • Wash 1 cup rice, and ½ cup urad dal in running water until the water runs clear. Soak them separately in two different bowls with 3-4 cups of water. Soak it overnight or for at least 6 hours.
  • In morning, drain all the water from rice and urad dal, wash it again with fresh running water and drain all the remaining water to avoid thin consistency while grinding.
  • In a blender, grind the rice and urad dal separately into a smooth texture, until the rice and urad dal granules turn into a dropping consistency. Now mix both the batter of rice, urad dal and combine thoroughly with the help of your hand or fork. Add salt and whip evenly.
  • Now set the batter aside and allow it to ferment till evening or for at least 6 hours. Always keep the batter in a large vessel by covering it with a lid as during the fermentation process the volume of batter will rise and increase in quantity.
  • Before making dosa’s after the fermentation process, let's start making its filling.
  • In a deep skillet, heat cooking oil and add ½ teaspoon mustard seeds. Allow it to splutter for a few seconds. Now add a few curry leaves and let it fry until fragrant.
  • Now add finely chopped green chilies, half moon sliced onions and saute until the onions turn transparent. Add turmeric powder, boiled and peeled potatoes and mash the mixture until the potatoes catches the turmeric color.
  • Add salt to taste, lemon juice and chopped cilantro. Keep mashing and mixing the mixture on a medium flame until the mixture is well cooked.
  • Meanwhile, mix the dosa or pancake batter and adjust the taste of salt and dropping consistency. Heat a non-stick pan and grease it with cooking oil, pour a ladle full of dosa batter and move it slowly in a circular motion to form a thin and crisp dosa.
  • Drizzle a few drops of cooking oil around the sides of dosa and allow it to cook until you achieve a crisp and golden brown pancake. Initially, your few dosa’s may go wrong, but the rest will be perfect.
  • Fold the dosa in a semi circle and serve hot with potato filling and coconut chutney.

Friday, September 9, 2016

Cheese Omelette For Brunch!

Saturdays keep us busy in clubs that would split both dog tired due to late night plans, our hangover continues till next day and by the time we are awake its already brunch time! Eggs play a very important role in our foodie world, our egg carton being well stocked with eggs as they can make an appearance when we have guests, they can be freshly made in lesser duration of time. I usually make egg salad, egg curry or egg biryani when I don’t have an extra time to cook for guests who happen to pop by.

On Sundays all we think is of a ritualistic breakfast; cheesy egg omelette, crisp paratha or Indian flat bread and of course numerous cups of masala tea to erase the sleepiness of disrupted nights, hopeful and expectant rabbit will anxiously await for its share of breakfast. Paratha or Indian flat bread that looks like tortillas are crisp, soft, flaky and rich dough with oil or clarified butter that goes well with fried eggs or pickles.

Almost every country has its own version and touch in making an omelette, from the crepe style basic French one to the glorified Italian frittata, A desi omelette is a sub-continental version. An omelette is the simplest version of easy options for breakfast, brunch, lunch and dinner, a rapidly whisk mixture of egg, pepper, salt and water that is immediately poured onto the hot griddle giving a soft and tender center and crisp texture from outsides. Being a vegan since childhood, I never liked eggs, breaking an egg used to be a strenuous task for me. It took me 2 months to actually get into eggs rule, Ya! Rules to crack an egg properly, rules to perfectly hard boil eggs, rules to poach an egg and rules to flip a fried egg without breaking it. I would sit and watch warily hoping that one day I would be cracking an egg like my hubby does.

So here I am, finally with another egg recipe, but this time the soft protein of the egg omelette is made by my husband dearest. He adds a few splash of water for soft and fluffy omelette with a bright and fresh heat of green chilies.

Cheese Egg Omelette

How To Make Cheese Egg Omelette

Preparation Time: 5 minutes
Cooking Time: 5 minutes
Total Time: 10 minutes
Serves: 2 persons

Ingredients:
2 fresh quality eggs
1 large size, finely chopped onion
2-3 tablespoons cooking oil
1 tablespoon finely chopped green capsicum
2-3 anaheim peppers
1 teaspoon black pepper
1 teaspoon red chili flakes
1 tablespoon water
1-2 tablespoons roughly chopped cilantro
A few slices of cheddar cheese or grated cheese
Salt to taste

Method:
Egg Omelette Recipe
  • Firstly, in a bowl, add finely chopped onions, chopped green capsicum and chopped Anaheim peppers. Now, gently crack 2 eggs and add black pepper, red chili flakes and salt to taste.
  • Add a spoonful of water and whisk properly until well combined. Add chopped cilantro and whisk to disperse evenly.
  • Gently pour the egg mixture on the very hot griddle, sprinkle over some roughly chopped cilantro and lower down the heat to medium-low. When the surface is almost dry, flip the omelette to the other side using a spatula and cook the other side undisturbed.
  • When the other side is cooked flip it again and sprinkle shredded cheese or simply place a cheese slice and allow it to melt for a few minutes and fold the omelette in half.
  • Plate it up and serve it with hot parathas and a warm cup of masala tea.
Enjoy!