Thursday, February 27, 2014

Country Captain/ Mild Chicken Curry with Saffron




Country Captain is an Anglo Indian chicken recipe, an adapted style of korma. It is very popular in club menu in Calcutta. The name is peculiar and may have come as it was a dish prepared for British officers when they were out of the country. It was a native curry adapted to European taste.There are different versions of this recipe in many countries especially in Southern American cuisine. To know more about this recipe check here.

Recipe source-Simon Parkes and Udit Sarkhel, The Calcatta Kitchen, Interlink Books,2007.

Ingredients
Chicken- 1kg
turmeric- 1/2 tsp
salt as needed
onion- 3 medium
Broken cashew nuts- 1/2 cup
Water- 2 1/2 cup
Ginger- 1 inch
Garlic- 6 cloves
vegetable oil- 2 tsp
Cumin seeds- 1/8 tsp
Bay leaf-2
Paprika- 3/4 tsp
Crisp fried onion- 1 cup
Ground coriander- 1 tbs
Heavy cream- 1/4 cup
Saffron-  a pinch
Mint- 2 springs
Cilantro- 2 tbs chopped
Garam masala- 1 tsp
( cinnamon, cardamon, clove and dried bay leaf)

Garnish
Ghee- 1 tsp
Tomato cut into strips or round- 1 medium
green chilly- 3-4



Cut chicken into pieces and marinate with turmeric powder and salt and set aside.
Boil onions and cashew nuts in water for 10-15 minutes till onion is soft. Blend into a smooth paste. Make a smooth paste of ginger and garlic.
Heat oil in a pan and add cumin seeds and bay leaves, Saute for a few seconds and add crispy fried onions ( you can use store brought fried onions or fry in advance) and ginger garlic paste. Fry for a minute till the raw flavor disappears and add the ground coriander,paprika and turmeric powder followed by the onion cashew paste. Bring this to simmer, add chicken pieces and cook in low flame for twenty minutes until the chicken is cooked. Add cream,saffron, mint,cilantro salt and garam masala. Heat through for 2-3 minutes. The consistency should be medium thick. To finish,heat ghee in a frying pan rapidly fry tomato and chilly and pour over the curry. Serve with rice.


Try this
Hope you will all enjoy!

Friday, February 21, 2014

Egg Curry/Nadan Mutta Curry




Egg Curry/Nadan Mutta Curry

 A classical Kerala breakfast of appam/idiyappam and mutta curry/egg curry is irresistible and filling too. I love this egg curry,it is simple and a perfect accompaniment with rice and chapathi too. The creamy gravy of this curry comes from a generous use of thick coconut milk. This curry can be made mildly spicy,if you do not like a spicy dish for breakfast.

Ingredients
Eggs- 5 hard boiled
Onions thinly sliced-3 medium
Tomatoes-2
Ginger garlic paste- 2 tsp
Curry leaves - a few
Thick coconut milk- 1 cup
Thin coconut milk- 1 1/2 cup
Fennel powder- 1/2 tsp
Turmeric powder- 1/3 tsp
Chilly powder- 3/4 to 1 tsp
Pepper powder- 1/8 tsp
Coriander powder- 1 1/2 tsp
Cinnamon stick - 2 peices
Clove- 3



Boil egg for three minutes and set aside.
Heat oil in a pan and add cinnamon sticks and clove and saute till fragrant. Add curry leaves and ginger garlic paste and saute till the raw flavor disappears. Add onions and fry till golden brown,followed with tomatoes. Let the tomatoes get soft and add all the spice powders and saute in low flame for a minute. Add the thin coconut milk,cover and simmering in medium for three to four minutes, till the onion and tomatoes are soft and mushy and the gravy starts thickening. Add the egg and the thick coconut milk and simmer for another 2-3 minutes. You can also add 1/2 tsp garam masala at this stage. Serve with appam or idiyappam/string hoppers.

Try this,
Hope you will all enjoy!

Peach Ice Cream




Peach Ice Cream

Custard based fruit ice cream are creamy rich and very refreshing.I tried  mango and strawberry ice cream and this was next in the list. It was in my draft for quite some time and finally decided to post this yummy summer treat.Peach ice cream has the flavor of vanilla and caramel. Try this, you will surely love it.

Ingredients
Whole milk- 1 cup
Heavy cream- 2 1/2 cups
Sugar- 1 cup
Egg yolks 4
Corn starch 2 tbs
Pureed peaches- 2 cup
Finely chopped peaches- 1/2 cup
Salt - a pinch
Caramel syrup- 2 tbs (optional)
Vanilla essence- 1 1/2 tsp


Make a puree of peaches and allow it to chill.
Mix milk, corn starch and sugar in a heavy bottom pan. Cook this in medium and stir continuously till it slightly thickens
 Beat egg yolks and gradually add 1/3 of the warm milk into the egg mixture stirring continuously. Add this egg mixture back to the milk and simmer whisking continuously. Cook whisking continiously until the mixture thickens and coats the back of a spatula. Strain it to take off any lumps and you get a smooth silky custard.
  Refrigerate for three to four hours and then the add heavy cream and the chilled fruit puree.
Set the tub of the ice cream maker to chill in the freezer ( best if it is left to chill over night). Add the mixture and blend in the ice cream maker till you attain the desired consistency (make according to the instructions of your ice cream maker).It will take about 20 minutes. Once done transfer to the freezer for about an hour and serve.


Try this
Hope you will all enjoy!


Saturday, February 15, 2014

Linzer Cookies~ Baking Partners Challenge



Linzer Cookies

Baking partners challenge for February,Valentine month is heart shape Linzer cookies. This recipe was suggested by Swathi. Swathi send us two cookie recipes- Linzer heart cookies and heart shaped crunchy seed cookies.Linzer cookie recipe is egg less almond flavored cookies. It is buttery and delicate sandwiched cookies. The filling is jam/fruit preserve. Try this yummy cookies,you will surely love it.

Adapted from Alice Medrich, Chewy, Gooey, Crispy, Crunchy

Ingredients
 Unbleached all-purpose flour-1  cup 2 tablespoon  (5.06 ounces)/145g
Ground almonds and/or hazelnuts-1/2 cup (2.5 ounces) 63g
Sugar-1/4 cup (1.75 ounces)/50g
Salt- 1/8 tsp
Ground Cinnamon- 1/8 tsp
Ground clove- 1/8 tsp
Butter- 8 tbs
Almond extract- 1/8 tsp
 Lemon zest- 1 tsp
Orange zest- 1 tsp
Strawberry jam-
Powdered sugar for dusting





Blanch almond and process in food processor till fine powder along with one tsp powdered sugar. (you can also use store brought almond meal)
In a bowl of combine the flour, almond powder, granulated sugar, salt, cinnamon, cloves , almond extract and the lemon and orange zests or extracts  and mix well. Add the butter and mix until mixture looks damp and crumbly. Continue mixing until all the dough comes together.  Remove the dough, press it into a ball, and knead it a few times to be sure all of the dry ingredients are blended into the dough.
Press the dough into a flat square and refrigerate for 2 hours till firm and easy to handle
 Preheat the oven to 325°F. Position racks in the upper and lower thirds of the oven.

Remove dough from the plastic wrap and dust with flour.Roll the dough to a thickness of 1/8 inch between sheets of wax paper or between heavy plastic sheets . Turn the dough over once or twice while you are rolling it out to check for deep wrinkles, if necessary, peel off and smooth the paper or plastic over the dough before continuing to roll it. Dip the edges of the cookie cutters in flour and cut desired shape and size  Cut a smaller shape from the center of half of the large shapes. Using a spatula gently lift each cut out cookie and transfer to cookie sheets. Leave two inch space between each cookie.
Bake for 12 to 15 minutes , or until the cookies are just beginning to color at the edges. Rotate the pans from top to bottom and from front to back halfway through the baking time to ensure even baking.

Let the cookies firm up on the pan for 1 to 2 minutes and then transfer the cookies to cooling racks.Before assembly allow the cookies to cool down completely. Sandwich each cookie with a layer of jam( cutout cookie on top of each preserve-covered cookie) and dust with powdered sugar before serving.
 Leftover cookies can be stored in an airtight container.


Try this
Hope you will all enjoy!

Thursday, February 13, 2014

Pistachio Cardamom Rolls




Pistachio Cardamom Rolls

This is a cardamon flavored sticky, sweet bun, for all those who have a sweet tooth like me.You can have it as a treat or a yummy snack. I have used pistachios,but you can use any kind of nuts or dried fruit.

Ingredients
All purpose flour – 2 1/2 cups
Instant Yeast – 1 pkt
Egg-1
Milk – 3/4 cup (lukewarm)
Butter – 3 tbsp
Sugar – 2 tbsp
Vanilla – 1 tsp
Salt – 1 tsp

Pistachio- 1/2 cup
Demerara sugar- 1/3 cup
Cardamom- 1/2 tsp


In a wide bowl, mix flour salt, sugar . Now add the butter and the vanilla. Cut in and blend the butter with the flour using a pastry blender. Mix in the yeast.Now add the milk little at a time and knead into a smooth dough. Cover and allow it to proof until doubled in size (40 to one hour)
When the dough proofed to double its sized, place on a floured work space and punch the dough and smooth it. On a lightly floured surface, roll out the dough into approximately 12x12 inches square.Spread the sugar,pistachio and sprinkle cardamom leaving an inch on all sides. Lifting the side close to you roll the dough to form a cylindrical shape. Place the seam down and cut the roll into equal slices of about an inch and half. Place the slices on a lined baking sheet.Cover and proof for another 20 to 30 minutes.
Pre heat the oven to 350 F. Brush the rolls with butter and bake them until golden brown, around 25 minutes.

Try this
Hope you will all enjoy!

Pazham Nirachathu




Pazham Nirachathu

Pazham Nirachathu is a yummy snack from North Kerala. It is whole plantains stuffed with a sweet coconut filling, dipped in batter and fried. It is similar to pazham pori and kids will surely love this.

Ingredients
Whole plantains-2
All purpose flour/maida- 1/2 cup
Rice flour- 2 tbs
salt- a pinch
Sugar- 1 tbs

For the filling
Coconut- 1/3 cup
Sugar- 3 tbs
Ghee- 1 tsp
Cardamon- 1/3 tsp
Raisins- a few
Chopped cashew nuts- 4-5
( I also used 1 tsp dates and 1 tsp candied pineapple)


Heat ghee in a pan and roast cashew nuts and raisins till golden brown. Add coconut and sugar and stir for a minute and set aside. Allow this mixture to cool.
Make a medium consistency batter with maida,rice flour, salt and sugar and water. Keep aside.
Peel plantains and making a long shallow slit lengthwise ,leaving one inch towards both edges.  The slit should reach the center and carefully remove the black seeds. Stuff in the filling mixture.
Heat oil in a pan (or shallow fry with ghee), dip the stuffed banana in the batter and deep fry in low medium flame till all sides are golden brown. Serve with tea.

Try this
Hope you will all enjoy!

Monday, February 10, 2014

Varutharacha Neimeen Masala Curry




Varutharacha Neimeen Masala Curry

Varutharacha meen curry has a distinct aroma and is very appetizing.There are different dishes in Kerala cuisine, both vegetarian and non vegetarian, which uses roasted and ground coconut paste.This process of roasting add a rich dark color and thickness to the gravy. It is time consuming,but surely worth the effort.  I have used king fish/neimeen to make this curry. Serve this with rice, chapati or pathiri.

Ingredients
King fish/Neimeen- 1 kg
Shallots sliced - 1/2 cup
Ginger- 1 inch thick
Garlic- 2 pods
Kudampuli/Malabar Tamarind- 3 pieces
Tomato- 1
Turmeric powder- 1/3 tsp
Chilly powder- 2 tsp
Coriander powder-2 1/2 tsp
Mustard- 1/2 tsp
Curry leaves- 1 spring.
oil
salt to taste

To roast and make paste
Coconut- 1 1/2 cup
Fennel seeds- 1/2 tsp
Fenugreek seeds- 1/3 tsp
Clove-2
Cardomon-2
Shallots- 2 sliced
Curry leaves- 1 spring
Oil- 2-3 tbs



Soak kudam puli/ Malabar tamarind in 1/2 cup warm water and set aside.
Dry roast (in a very low flame) chilly powder,turmeric powder and coriander powder for about a minute and set aside.
In the same pan heat oil and add the ingredients listed under "to roast and make paste". Roast in medium flame for 5-6 minutes till the coconut turns dark brown. Allow this to cool and then make a fine paste.
In a heavy bottom pan heat oil and add mustard seeds. When it splutters add curry leaves, sliced shallots, chopped ginger and garlic. Fry till it turns golden brown. Now add the roasted powders and tomatoes and saute till the tomatoes becomes soft.
 Add 2 cup of warm water and the soaked kudam puli/tamarind with the water and allow the curry to boil. Slide in the fish pieces, cover and cook till the fish is done.
Finally add the ground paste and simmer for three minutes or till you attain the desired consistency and oil floats on top of the gravy.

Try this,
Hope you will all enjoy!

Monday, February 3, 2014

Italian Spicy Breaded Shrimp



Italian Spicy Breaded Shrimp

It is a classic appetizer from the Adriatic coast.It is crispy with the flavor of lemon,almond and cinnamon. Recipe calls for Ameretto or Italian almond liquor, I also used a little of almond flour and panko bread crumbs to the breading flour which adds a crunchy nutty flavor to the shrimp.

Recipe source: Betty Crocker's Italian cooking- recipes by Antonio Cecconi

Ingredients
Shrimp-25 large shrimp
Egg-1
Lemon juice- 1/2 lemon
Ameretto-3 tbs
(or 1/2 tsp almond extract)
Finely chopped garlic- 2 cloves
Oil for frying
All propose flour-1/3 cup
Almond flour- 3 tbs
Panko bread crumbs-3 tbs (optional)
salt- 1 tsp
Ground red pepper/ Cayenne-1 tsp
Ground cinnamon- 1/2 tsp



Peel shrimp,leaving tails on,take off the vein. Wash and pat dry.
Beat egg till light and fluffy and add amaretto,lemon juice and garlic.Into this add shrimp and mix till well coated. Cover and refrigerate for 10 minutes.
Heat oil in a pan ( 325 degree F). Mix flour, almond flour, panko bread crumbs,salt,red pepper and cinnamon.Coat each shrimp with this flour mixture. Deep fry for three minutes or until golden brown and crispy on both sides. Drain on paper towels.

Try this,
Hope you will all enjoy!


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