January 10, 2010

Chiken Fry with coconut

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Chicken Fry with Coconut:

There are so many dishes to make chicken but every time I cut up chicken , it ends up in the same old curry style so this time I decided to make it a little different way.This dish is partly inspired by a u tube cook and partly by my dad who is a fantastic cook.
There are very few people who enjoy cooking and my dad is one of them, he made sure that everyone who was around participates in the cooking process even if it was just watching him cook which was so entertaining , and the cooked dish usually was a winner!! He made the whole process of cooking so easy and enjoyable looking back I guess that was one of the reasons I love to cook :)
This year as we are planning our trip to India there are so many things on the TO DO LIST most of all is to spend some quality time with family and friends and also get to eat some great Indian food .Most of the time we go out to eat is to some fancy Indian Restaurant and end up having Indian dishes unheard of so me and my hubby usually sneak out the house under some shopping pretense and coz we love to eat the street food pipping hot vada pav's , pav bhaji and my favorite the hot masala dosa right of a tava on the streets of Mumbai irresistible . We manage to have all these every trip , trying to keep the tradition on for this trip too.
Coming back to the recipe this a a little time consuming dish but all the time and effort put in in the end is well worth it.

What u need :
  • chicken – 1 full cut up in bite size pieces
  • onion – 1 cup chopped
  • coconut grated - ½ cup
  • ginger garlic – 1 tablespoon chopped
  • red dried chillies – 4-5
  • black pepper whole – 1 teaspoon full
  • cinnamon bark- 2-3
  • cloves- 4-5
  • bay leaves – 3-4
  • cardamon – 3-4
  • anise star- 2-3
  • curry leaves - 1-2 springs
  • oil – 1-2 tablespoon
  • salt to taste
  • turmeric- 1 teaspoon full
  • paprika 1 tablespoon
Heat a small pan and roast the whole spices for a few minutes , set aside to cool .In the same pan roast the grated coconut till they r crispy and brown this usually takes 5-10 mins be careful to not burn the coconut.Now mix the coconut with the spices using a blender , mix till it is in a fine shredded form do not add any water this has to be in a dry texture.Heat a pan add oil , saute the chopped onions , add ginger garlic and cook for 5-10 mins add the curry leaves too.Add the coconut mix , along with spices turmeric and the paprika add the chicken to this mix cook for at least 20 mins till the chicken is all cooked well. Serve with hot rotis!!

January 2, 2010

Dal Fry

After a long hectic travel day or a long round of high calorie fattening foods all u feel like eating is something simple and comforting. Usually after we r back from a hectic trip I try to whip up some simple Dal and Rice just brings back goodness in every bite!! A little pickle and yogurt um um good!!
Looking back through ancient India till today one of the most prominent dishes that show up in each and every Indian cuisine be North Indian, South Indian, West or East Indian is undoubtly the dal rice.I think every Indian restaurant has this dish on its menu may a little more fancy version of dal , like dal makhani , or dal tadka , or on the south side parippu etc but all these boils down to the same thing. I remember flipping pages of international magzines mostly the travel or food magzines where u stuble upon an article about India and a snap of a plate of rice and yellow gravy by the side ( dal ). Brings back so many warm memories.
Dal basically is also called lentils and fall in the category of pulses loaded with protein. Easily available in most Indian stores actually now I have seen them in the regular grocery stores too, usually in the Asian aisle. There are quite a few varieties of dal for that matter

Toor dal , Masoor Dal & Moong Dal

Many more u can add on , but these are the most common ones found almost in every Indian Pantry.
I remember when we were young my parents used to get all their groceries from this one store where everyone goes to, and usually a whole year’s worth, not by pounds but by kilos. Same with rice in our kitchen there was this huge aluminum vessel filled with dal which as and when my mom could use the lentils it was like a magic vessel which was never empty which my mom always made sure . My mom made dal almost few times a week it goes a long way, made be mostly in sambar form by adding lots of vegetables to it.
I always loved simple dal and rice so fulfilling and comforting usually I make it with toor and masoor dal mixed in equal proportion.
Sometimes I boil them in excess and store in the freezer in smaller containers then as and when needed U can thaw and use it.
Now to the recipe what u need :
· Toor dal ½ cup
· Masoor dal ½ cup
· Onion chopped fine ¼ cup
· 1 Tomato chopped
· 2-3 chopped garlic
· 1-2 green chillies ( optional )
· Cilantro chopped ¼ cup
· 1 teaspoon dried fenugreek leaves (meethi )
· 1 tablespoon olive oil or any u prefer
· ½ teaspoon full turmeric powder
· 1 teaspoon full or mustard seeds and jeera
· Salt to taste
Boil both the dals after washing few times in water, usually I boil it in a cooker with the water level an inch above the dal , u can also boil it in the deep set pan but takes a lot longer. After the dal has cooled down .Heat a pan with the oil add the mustard and jeera when they start to pop add the chopped onion cook for a few minutes . Then add the chopped garlic and green chillies sauté till soft and a little brown in color.
At this point u can also add a chopped tomato which is optional, cook the tomato thru then add the dried fenugreek leaves which have a very strong flavor absolutely flavorful this ingredient will just seal the deal for u, makes the dal so yummy and AUTHENTIC. Add the turmeric powder stir for a few minutes and add the cooked dal make sure it is a thick consistency u can add water as per your preference.Add salt in the end if water is added do let it boil then add the chopped cilantro leaves for garnish.
Serve with hot steaming rice or rotis too .Enjoy !!

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