Easy Peasy Chicken Curry

This is super simple. Couple of things before we get into the recipe. I have never cooked chicken in a pressure cooker. Always cooked directly in a vessel and some times it would come out soft and some times hard. I tried not salting the meat till end and all but nothing would work. Then I discovered the wonders of pressure cooker. Costco carries a decent one for $40 bucks. The one I have is a pressure pan I got from India. It's a tad bit wider and doesn't need any inserts.

I use breast meat and that I let it cook for 2 whistles but this time Prabu got thigh meat which is tad bit dark and a teeny bit tough so cooked it for 3 whistles.

Ingredients:



Chicken - 2 lbs cut into bite sized pieces
Chilli powder - 1/2 tsp.
Turmeric - 1/4 tsp.
Lemon juice - 1 tsp.

Marinate the above for an hour.

Onion - 1 chopped fine
Coriander leaves - 3 Tbsp minced
Mint leaves - 2 Tbsp.
Green Chillies - 2 slit length wise
Ginger and garlic paste - 1 tsp.
Coconut milk - 5.5 OZ can ( if you get the big 8 oz one, just use half)
Salt - to taste
Chilli powder - 1 tsp.
Turmeric - pinch
Oil - as needed

To be ground to fine powder:
Cloves - 8
Cinnamon - 2 inch stick
Cardamom - 4

Procedure:

- Heat oil in the pressure pan. Add coriander, mint leaves and green chillies. Stir for 20 seconds.
- Add onions. Season with salt and saute till soft.
- Add ginger and garlic paste, turmeric, chilli powder and half the cloves, cinnamon and cardamom powder.
- Cook for one minute.
- Add the chicken pieces and mix till all the masala is blended well with the chicken.
- Cover and cook on medium to medium low flame for 2 to 3 minutes checking to make sure nothing sticks at the bottom of the pan.
- Add coconut milk , mix and cover with the pressure pan lid tightly.
- Once you see steam coming out, put the weight( it's also called whistle) and sit and have coffee while it gives out 3 whistles. Turn the stove off after 3rd whistle.
- Let the pressure release by itself, don't force it out. Takes about 5 to 8 minutes.
- Now, turn the heat back on and cook for 2 minutes. Add the remaining cinnamon, clove powder. Mix well and check for consistency. It should be a little thick gravyish.

Turn off and serve with peas pulao:)

Goruchikkudukaya Koora (Cluster Beans Curry)

Before I start the recipe, just wanted to let you guys know that I added links to Rayalaseema and Kadapa on to the left side. Because I will keep using them a lot in my write-ups and I don't wnat you to go, "What the heck is Kadapa?" :).

Today I made this curry for lunch. Goruchikkudu is also called as mattikkayalu in Rayalaseema region. I found out that they call it cluster beans in English after I came to this country. In Hindi, It's Guvar. I used to buy them fresh but lately I realized, the frozen variety are much better and they are already pre-cut for you.

So here is a recipe that one of my neighborhood aunty use dto make in Kadapa. She used to add dried coconut powder but I did not as mom's on a diet.

Ingredients:
Cluster Beans - 1 Lb
Red Onion - 1 cup finely diced
Green Chillies - 6 (increase or decrease this per your spice level)
Garlic - 3 cloves crushed
Curry Leaves - 8
Putnala Pappu (Dhalia) - 2 Tbsp.
Senagapappu (Chana Dal) - 2 Tbsp.
Cumin Seeds - 1 tsp.
Mustard Seeds - 1Tsp.
Turmeric - Pinch
Oil - as needed
Salt - Per taste



Procedure:
- Roast Senagapappu and putnala pappu.
- Grind it with green chillies and half the curry leaves.
- Heat oil in a pan. Add mustard, cumin seeds,curry leaves and garlic.
- Saute for 30 seconds and add onions.
- Season with salt and turmeric and saute till onions are soft.
- Add the beans and half cup of water.
- Cover and cook on medium to low heat till the beans are fully cooked.
- Add the ground putnalapappu powder to this and mix well.
- Saute till all the water is evaporated and beans are well mixed with the masala.

Remove from heat and serve with hot rice and some sambar or pappu.

Chicken Curry - Part One

There are a gazillion ways to make chicken curry. None of them involve curry powder event hough it's called a curry. You can play with your spices with these curries. Here is my try for today. This is a little gravyish curry. You can have it with roti or hot rice.

The red chili powder I use is very very spicy. You can adjust the quantity depending on your taste palate :).

Ingredients:

Chicken - 2 lbs - Boneless and skinless cut into bite size pieces
Ginger and garlic paste - 1 tsp.
Yogurt - 3 Tbsp.
Lemon Juice - 1 tsp.
Turmeric - 1/2 + 1/2 Tsp.
Red chili Powder - 2 tsp.
Garam Masala - 1 tsp.

- Marinate chicken in above spices. Cover and refrigerate for at least one hour. Mean while, get your other ingredients ready.

Grind to paste:
Coconut- 1/2 cup grated (I used frozen grated coconut)
Green chillies - 2
Coriander leaves - 1/4 cup
Coriander Seeds - 1 tsp.
Cumin Seeds - 1 tsp.
Cinnamon Stick - size shown in the picture :)
Cloves - 7
Cardamom - 3
Water - 1/3 cup


For the curry:
Red Onions - 2 cups finely diced
Tomato - 1 medium finely diced
Red chili Powder - 2 tsp.
Turmeric - pinch
Oil - as needed
Salt - to taste

Procedure:

Heat oil in a thick bottomed dish. Saute onions till golden brown with little salt.
Add red chili powder and turmeric and saute for 30 seconds. Add tomatoes, chicken, the ground coconut paste and mix well. Add1/3 cup of water. Cover and cook on medium flame till chicken is tender. Remove the lid, season with enough salt and cook till you get a thick gravy. Turn of the stove and serve hot.

I used a pressure cooker because meat comes out much tender when cooked in it. You could cover and let it cook for 1 whistle.

Chicken Chalna or Salna

I don't know what the exact pronunciation or the correct spelling is but who cares. i made it and it was goood. I think I am getting rid of store bought garam masala from my spice rack and going with making my own spice blends :).

I was looking up some websites for Tamil Cuisine and came across this recipe. As usual, read the recipe and did my own thing :P. It came out gravyish and was good with bread and/ rice

Ingredients:

Chicken - 1.5 lbs cubed
Onion - 1 large
Tomato - 1 small
Coconut Milk - 1 cup
lemon juice - 1 tsp
Ginger and garlic paste - 1 tsp
Fennel Seeds - 1 Tbsp
Cloves - 5
Coriander Seeds - 1 tsp
Cinnamon Stick - 1 inch
Red Chili Powder - 1 tsp
Salt - to taste
Turmeric - pinch
Oil - as needed

Procedure:
Marinate the chicken with lemon juice, ginger and garlic paste and turmeric for an hour.

Mean while mince onion and tomato in a food processor.
Roast fennel seeds, coriander seeds, cloves and cinnamon in a skillet and grind to fine powder.

Heat oil in a deep skillet. Saute the onion and tomato mixture till oil starts to seperate. Add the ground masala, red chilli powder and salt. Saute for few more minutes and add coconut milk. Stir for few minutes and add chicken. Cover and cook till chicken is all the way cooked. Check for seasoning.

If you have a pressure cooker, make this whole curry in it and after you add the chicken, cover and pressure cook for one whistle. The chicken come sout much more soft when cooked in a pressure cooker.

Goddess Chicken ;)

Well, when you marinate the chicken in a goddess salad dressing and cook you get goddess chicken;).

This was our Sunday lunch. Goddess Chicken, Italian Herb Pilaf, Medley of Artichokes, potatoes and broccoli.


Goddess Chicken:

Ingredients:

Chicken - 1 lb cut into bite size pieces
For the marinade:
Goddess salad dressing ( this is kind of a Asian dressing with soy sauce, tahini and all). You can add Italian too if you want - 1/4 cup
Paprika - 1 Tbsp.

For the stir-fry:
Green and orange peppers - 1 cup julienned
Red onions - 1 cup julienned
Galric - 4 cloves minced
Red chilli flakes - 1 tsp.
Vegetable broth - 1/4 cup
Balsamic Vinegar - 2 Tbsp.
Olive oil - as needed
Salt and pepper - to taste

Procedure:
Marinade the chicken over night.

Heat oil in a wide pan. Add the garlic, onions, peppers and saute till soft. Add chicken, broth and cook till chicken is well done. Add salt and pepper.

Once the chicken is cooked, remove from the pan into a serving dish.

Bring the pan back to heat. Add one Tbsp of water and the balsamic vinegar. Reduce it for 5 minutes. Turn the stove off and add the vinegar to the chicken.

You say Tandoori Chicken, I say Suji's special Chicken

I made this dry fry yesterday. why? Because I just felt like it:)

Marinade:
Yogurt - 2 cups
Garam Masala - 2 Tbsp
Red Chili Powder - 1 Tbsp
Turmeric - 1/2 Tbsp.
Ginger and garlic paste - 1 Tbsp

Mix all the above ingredients and keep aside

Ingredients:
Chicken - 2 lbs cut into thin strips
Oil - as needed
Salt - to taste

Procedure:

Coat the chicken well with the marinade (do not add salt ) and let it sit in the fridge overnight.

You can the grill them or even bake them in the oven. I stir fried it in the pan with olive oil and sprinkled salt towards the end that way the meat doesn't become too tough.

Beera Kaya Koora ( Ridge Gourd/Chinese Okra Curry)

You get this vegetable in most India and Chinese grocery stores. I haven't seen them in regular super markets as much yet. If you are more into having crunchy vegetables than soft ones, this might not be it for you:). However I promise, once you try it you will like it. It's a tad bit acquired taste. There are several million ways you can cook with this vegetable. Make a chutney, dal, stew, soup and what not. Today I am going to make a curry out of it so it can be used at lunch with rice and with some bread or rotis for dinner tonight.

You have to peel the thick skin and also gut the seeds out of this, then it won't be as mushy:).
You can use frozen coconut powder

In this recipe ( and most in general) whenever I have to grind onions, I cut them into thin strips, saute them in little oil till light brown and then grind them to a paste. This way ( this is just my opinion) I feel like I don't have too much raw onion smell going on and also easy to stir fry the masala.

You can add half cup of cubed potatoes, turnips or carrots to this dish. Adds a good flavor and also some more meatiness to it:)

Ingredients:
Beera Kaya( Ridge Gourd) - 2 large cut into cubes
Onion - 1 medium - cut in thin slices
Tomatoes - 1 medium - cut into thin slices
Green chillies - 2 slit length wise
Curry leaves - 4 - 6
Garlic - 2 cloves
Ginger - 1 inch piece
Coconut Powder - 1/4 cup
Coriander seeds - 1 Tbsp.
Turmeric - 1/2 tsp.
Red Chilli Powder - per taste
Mustard seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Salt - to taste
Oil - as needed

Procedure:

Heat oil in a pan. Add green chillies and onions and stir fry them with little bit of salt till onions are light brown. Add tomatoes to this and sautee them till tomatoes are soft and start braking in oil. Turn the stove off, remove pan from heat and let it cool for a bit. To this add coconut, coriander seeds, ginger, garlic, turmeric and grind it to a smooth paste with 1/4 to 1/2 cup of water.

Heat oil in a shallow pan and add mustard, cumin seeds. Once they start spluttering add curry leaves. Add the ridge gourd pieces and sautee them till a little soft. Add salt to the pieces. Now add the ground paste to this and half cup of water and let it cook for 10 to 12 minutes covered on a medium to low flame. Keep checking in between to make sure the gravy is not sticking to the pan and you have enough water for the masala to stick to the vegetable.

Remove the lid and cook on high flame till all the water is evaporated and you end up with a gravyish dish:).

Spicy Shrimp Curry

I made this tonight and it was goooood:).

Ingredients:

Extra Large Shrimp - 12 cleaned, peeled and deveined
jalapeno - 1 small cut into pieces with seeds
Red Onions - 2 small finely chopped
Tomato - 1 medium finely chopped
Garlic cloves - 4 +2 Minced
Ginger - 1/2 inch stick minced
Lemon Juice - 2Tbsp.
Turmeric - Pinch
Masala Chilli Powder - 3 tsps.( My MIL sent this to me from india. I will try to get recipe soon)
Salt - to taste
coriander - 1 Tbsp chopped
Oil - as needed

Procedure:

Marinate the shrimp with 1/2 the jalapeno, 2 cloves of minced garlic, salt, turmeric, 1 tsp chilli powder and lemon juice. I marinate dit for an hour but you can even do it more.

Heat oil in a shallow pan. Place the shrimp in hot oil and cook on eac h side for 30 seconds. take them aside. In the same oil add rest of the jalapeno, garlic and ginger. Saute for 30 seconds and add onions. Add salt, turmeric and saute till soft. Add the chilli powder, shrimp and cook for 3 minutes. Add teh tomatoes 1/2 cup of water and cook on low flame covered for 10 minutes. Check in between to see the pan is not dry.

Remove teh lid and cook on medium flame till all the water is evaporated and you get a thick gravy. Top it off with freshly chopped coriander.

Peas and baby Spinach Curry

I made this last night to go with the rotis and it wasn't so bad:). I am still getting compliments from Prabu tonight for this:). You can use fresh or frozen peas but I used dried peas that I soaked over night and pressure cooked till they are a little soft but not too mushy. Also for this recipe store bought yogurt tastes better than home made curd.

Ingredients:

Peas - 2 cups cooked
Onion - 1 small finely chopped
Baby Spinach leaves - roughly chopped 2 cups
Toamtoaes - 1 large finely chopped
Garlic - 3 cloves minced
Coriander powder - 2 tsps
Red Chilli powder - 1 tsp
Yogurt - 1/4 cup whipped smooth ( use st
Salt - to taste
turmeric - pinch
Oil - as needed

Procedure:

Heat oil in a pan. Add garlic. Stir for 30 seconds. Add onions and saute till onions are translucent. Add turmeric little bit of salt and spinach. stir for a minute and add coriander powder and red chilli powder. Saute till the raw smell of red chilli powder fades off.

Add peas and tomatoes and 1/2 cup of water. Cover and cook till tomatoes wilt and fall apart. Add the yogurt and stir and turn the stove off. Tastes good with rotis.

Chikkudukaya(broad Beans) koora and....

Tomato and bell pepper(capsicum) pachhadi (chutney or thovayal) is on today's menu with sambar and rice.

ChikkuduKaya koora

Ingredients:
Chikkudukaya - cut into one inch pieces - 3 cups
Onion - 1 large minced
Tomato - i large minced
Garlic - 2 cloves crushed
Curry Leaves - 6
Green Chilli - 1 slit length wise
Mustard seeds - 1 tsp
Turmeric - pinch
Salt - to taste
Red Chilli powder - to taste
Oil - as needed

Procedure:
Boil the beans in salt water till they are tender and keep it aside
Heat oil in a pan. Add mustard seeds. Once they start spluttering, add curry leaves and green chilli. Add onions and saute for 3 minutes. Add turmeric and salt and saute for one more minute. Add the cooked beans and red chilli powder and saute for 4 minutes. Add tomatoes ,cover and cook for few minutes or till tomatoes start breaking apart.

Once water from tomatoes evaporates, remove from heat and serve with rice or roti

Bell Pepper and tomato chutney

Ingredients:
Green Bell pepper - 1 julienned
Tomato - 1 julienned
Dried red chillies - 4 (adjust this to your spice level)
Peanuts - 1 Tbsp.
Senagapappu(chanadal) - 1 Tbsp.
Minappappu (Urad Dal)- 1 Tbsp.
Salt - As needed
Oil - As needed

For Popu:
Mustard Seeds - 1 tsp
Inguva(hing/asafoetida) - pinch
Curry Leaves - 4
Oil - 1 tbsp.

Procedure:
Heat oil in a pan. Add the red chillies. After 10 seconds take them out with a slotted spoon on to a plate. Add the peanuts, chanadal and urad dal. Once they turn into golden brown color, take them out. Add peppers to this oil and saute them till they are tender. Add the tomatoes, salt and cook them till tomatoes are wilted.
Remove from heat and let it cool.
Grind the pepper tomato mixture along with red chillies,peanuts,urad and chana dal into paste.

Heat oil in a small pan. Add mustard seeds, inguva and curry leaves. Once the mustard seeds start sputtering, remove from heat and add to the pachhadi.

Egg Pulusu and Long beans Stir Fry

Egg Pulusu

We use a term called "Scrap-Lifting" in scrapbooking. When you create a layout inspired by some one else's it's called scrap-lifting ( you do give credit to the original). I think this can be applied to cooking as well. Today I got inspired by this recipe from Masalamagic.

I made the following changes to it though. I had a bottle gourd(aanapakaya) that I had to use otherwise it would die:). So I cut into big chunks, boiled it and added to the recipe:).

Added ginger garlic paste instead of garlic and ginger separately ( I am all about quick and easy cooking).

Make sure you dry grind the khus khus first. It tends to blend in faster that way.

Beans and Potato Stir fry
This is a very simple recipe I created when I was forced to cook without onions for a pooja long time ago.

Ingredients:
Long beans - 1 lb - cut into 1/2 inch pieces
Small white potatoes - 4 cut into small pieces
Turmeric - Pinch
Red chilli powder - 2 tsps.
Salt - to taste
Oil - as needed

Procedure:
Boil the green beans in salt water till they are soft. Right when you are ready to turn the stove off for the beans, add potatoes to it, turn the stove off and cover it with a lid. Remove the lid and drain the vegetables.

Heat oil in a pan. Add the beans and potatoes and fry on low for 5 minutes. Add turmeric and chilli powder. Stir for 5 more minutes. Remover from fire and serve with hot rice.