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Showing posts from October, 2016

Coq au Vin/Anglo Indian Rooster Curry

Coq au Vin/Anglo Indian Rooster Curry Coq au vin is a traditional French recipe of chicken/rooster cooked or braised in red wine. The first time I read about this recipe was from Julie Child's cook book. Recently I found this recipe which is an Anglo Indian version of Coq au Vin. I tried this Indian version and instantly fell in love with the recipe.This recipe is adapted from here Ingredients Chicken/rooster- 1 Kg Potatoes- 250 grams ( or you can add carrots) Onion- 3 medium Tomatoes- 3-4 Garlic- 5-6 Ginger paste- 2 tsp bay leaf-2 Chilly powder- 1 tbs Coriander powder- 1 tsp salt to taste Chopped coriander leaves- 2 tbs Clove powder- a pinch Cinnamon- 1/8 tsp Black pepper powder- 1/2 tsp Red wine- 1 1/2 cup Vinegar- 2 tsp Cognac/brandy-2 tbs (optional) Oil salt and sugar Wash and clean chicken and marinate with ginger garlic paste, chilly powder, coriander powder, masala powder, pepper, salt sugar, brandy and vinegar. Set aside for at least two

Coconut Rose Burfi

Coconut Rose Burfi Burfi is an Indian fudge made with milk and milk solid/khoya .It is a sweet confectionery that is usually made on festive occasions. There are different kinds of burfi. This one is made with coconut milk,khoya and grated coconut. It is flavored with cardamom powder and rose essence.Try this sweet,you will surely love it. Ingredients Grated coconut- 2 1/2 cup Khoya- 1 cup Coconut Milk- 1 cup Water - 1 cup Sugar- 1 1/2 cup Rose essence - a few drops Rose water- 1 tsp Ghee- 3 tbs Cardamon- 1/2 tsp In a mixer pulse the coconut and coconut milk into a course mixture. No need to make it into a paste. In a heavy bottom pan add sugar and water and simmer till all sugar dissolves and the consistency thickens (one string consistency). Add the coconut and khoya and mix well. Stir continuously   to avoid sticking to the bottom of the pan. Add half of the ghee and cook the mixture till it becomes thick and leaves the edges of the pan.  Add the ca

Ethapazham Paal Curry

Ethapazham Paal Curry Ethapazham paal curry or pazham curry is a simple breakfast stew made with ripe plantains and coconut milk. It is mildly spicy and sweet curry and goes well with appam or idiyappam. Ingredients Ripe plantain/ethapazham- 2 large Shallots chopped- 1/4 cup Green chilly- 3 Ginger chopped- 1/2 tsp Curry leaves-a few Coconut milk thin- 1 cup Coconut milk thick- 3/4 cup  Turmeric powder- 1/4 tsp Cardamom powder- a pinch Cumin powder- a pinch Powdered jaggery- 1/2 tsp (optional) salt to taste oil Heat oil in a pan and saute shallots, curry leaves, green chilly and chopped ginger till translucent. Add turmeric powder and salt and then the chopped plantains. Mix well and add thin coconut milk.Cover and cook till the plantain are cooked and soft. Remove the lid and mix cardamom powder, cumin powder and powdered jaggery. Mix well. Add thick coconut milk and simmer for a minute and remove from the stove. Serve with appam or idiyappam. Try this,

Gongura Chicken Curry

Gongura Chicken Curry Gongura  chicken curry or chicken curry with sorrel leaves is very popular in Andhra Pradesh. Sorrel leaves have nutritional value and is known for it tangy taste. It is used to make dal/lentil curries and also added in chicken and mutton curries. This spicy tangy chicken curry is a great accompaniment with rice or chapati.This is not the authentic Andhra curry but a home style version that my mom used to make. We spend several years in Andhra and mom picked up the food culture and Andhra and experiments several recipes and this is one is a family favorite. Try this simple, spicy and aromatic chicken curry,you will surely love this . Ingredients Chicken- 1 1/2 lb Sorrel leaves/gongura leaves- 1 big bunch Onions-   3  medium Green Chilly- 2 Chilly powder- 2  tsp Kashmiri chilly power- 1 tsp Ginger  -   2 inch thick Garlic-      8-10 Garam Masala- 1 tsp hing- a pinch Bay leaves-2 Coriander powder- 2 tsp Roasted cumin powder- 1/4 tsp Pepper

Chickoo Coconut Halwa

Chickoo Coconut Halwa Chickoo/ Sapota is a tropical fruit with a sweet caramelized flavor.It is delicious fruits and can be used to make milkshakes and desserts. This recipe is inspired from Tarla Dalal's chickoo halwa recipe. She used mawa in her recipe. I used coconut instead. The key ingredients of this halwa is chickoo,grated coconut and condensed milk.Try this halwa, you will surely love it. Ingredients Chickoo chopped-6-7 Grated coconut- 3/4 Condensed milk- 1/2 tin Sugar- 2 tbs Cashew nuts-8-10 Ghee-3 tbs Cardamom crushed- 5 Peel the skin,chop and lightly mash the chickoo.Heat ghee in a heavy pan and fry cashews drain and keep aside. Now add  the crushed chickoo and cook it in low flame for 6-8 minutes. Add the grated coconut, sugar and condensed milk and mix thoroughly. Stir continuously for another 10 minutes and in between  add a tsp of ghee to prevent it from sticking.When it starts leaving the edges of the pan and ghee separates mix in the card

Unakka Meen Manga Curry/Dry Fish Mango Curry

Unakka Meen Manga Curry/Dry Fish Mango Curry Dry fish is salted sun dried fish. It is used to make fish curry and is made just like the regular fish curry. This fish curry is coconut based and is spicy, sour  with raw mango and tamarind. The dry fish in this recipe is mackerel. You can use any other dry fish of your choice. Ingredients Dry salted mackerel- 3 Raw mangoes diced- 1 medium Shallots- 8-10 Tomato-1 Ginger- 2 inch thick Green chilly-2 Turmeric powder- 1/2 tsp Chilly powder- 1 1/2 tsp Fenugreek powder- 1/3 tsp Shredded coconut- 1 1/3 cup Tamarind- 1 small ball Mustard seeds- 1/2 tsp Dry red chilly-1 Curry leaves Coconut oil Rinse and clean  the fish thoroughly. Soak in warm water for 10 minutes. Make a fine paste or coconut, tamarind, chilly powder, turmeric powder and fenugreek powder. Finally add shallots and ginger and give it a quick pulse. Just crush it coarsely ,no need to make a paste. Add this paste into an earthen pot or pan. Add choppe

Spicy Chilly Sardine/Mathi Adukkiyathu

Spicy Chilly Sardine/Mathi  Adukkiyathu Sardine is very common sea food in Kerala. I love this small oily fish and tastes best when it is fried. Mathi adukkiyathu refers to layering of the fish and the masala.This recipe is very similar to the Pepper Sardine posted earlier. But the best part of this recipe is that, the fish and the masala is spicy and slightly crispy. This is inspired from a recipe I found this in a newspaper and I guess it is one among the collection of Mrs K. M. Mathew recipes.Had  tried several of her recipes in the past and they have turned out really good. So I decided to give this  a try and was really surprised as to how simple, yet tasty this turned out. Ingredients Sardine- 1 lb Shallots- 1/2 cup Onion- 1 medium chopped Ginger -1 inch thick piece Garlic- 4-5 cloves Turmeric powder- 1/3 tsp Dry red chilly- 6-7 (or according to spice tolerance) Pepper powder- a pinch Coriander seeds- 1 tsp Fenugreek seeds- a few Thick tamarind paste -  2 tbs