KADHAI JHINGA

  An All Time Favourite Prawn Dish , Simply Delicious

Preparation Time : 10-15 minutes

Cooking Time : 20-25 minutes

Servings : 4

INGREDIENTS

Prawns                                                                            750g

Ghee/Oil                                                                        7 Tbs (90 g)

Onions                                                                            1 cup (160 g)

Garlic paste                                                                   3 ½ tsp (20 g)

whole red chillies                                                      8

Coriander seeds                                                         2 tsp (4 g)

Ajwain                                                                            2 tsp (5g)

Tomatoes                                                                      3 ½  cup

Ginger                                                                             2 Tbs

Green chillies                                                              6

Salt                                                                                   to taste

Garam Masala                                                              2 tsp (10g)

Fenugreek (Kasoori Methi)                                    1 ½  tsp

Lemon juice                                                                  4 Tbs

Green Coriander                                                         1/3 cup

Note: Tbs (tablespoon), tsp (teaspoon)

PREPARATION

THE PRAWNS: Shell, devein, wash and pat dry

THE VEGETABLES: peel, wash and chop onions. Wash and chop tomatoes. Scrape, wash and chop Ginger.  Remove stems, wash, slit, deseed and chop green chillies. Clean, wash and chop green coriander.

THE WHOLE SPICES: Pound red chillies and coriander seeds with a pestle.

COOKING

Heat ghee or oil in a kadhai, add onions and saute over medium heat until golden brown.

Add garlic paste, stir for 15 seconds.

Add pounded spices and Ajwain, stir for 30 seconds.

Then add tomatoes, bring to a boil.

Add 1 Tbs of ginger and green chillies.

Reduce to medium heat and bhunno until the fat leaves the masala.

Now add prawns and continue to bhunno until the fat leaves the gravy and the prawns are cooked.

Adjust the seasoning.

Sprinkle garam masala, fenugreek and lemon juice. Stir

Garnish with remaining ginger and green coriander.

CEYLON CHICKEN curry It is a Srilankan chicken curry made with coconut milk. Preparation Time : 50 minutes Cooking Time : 22 minutes Servings : 4

INGREDIENTS Chicken cut into 10 pieces                                                            800 grams Ginger                                                                                                   1 inch piece Garlic                                                                                                     3-4 cloves Green chilli                                                                                         2 Turmeric powder                                                                             1/2 teaspoon Lemon juice                                                                                       1-1/2 tablespoons Salt                                                                                                         to taste Coconut, scraped                                                                             1 cup Oil                                                                                                          6 tablespoons Cinnamon                                                                                           1 inch stick Green cardamom                                                                             3-4 Cloves                                                                                                  3-4 Star anise                                                                                            1 Bay leaves                                                                                          2 Onions, chopped                                                                             4 medium Red chilli powder                                                                            1 tablespoon Curry leaves                                                                                      10-12 leaves Mustard seeds                                                                                  1/2 teaspoon Coriander powder                                                                           1- 1/2 tablespoons Whole dry red chillies                                                                   2

PREPARATION Wash, clean and cut chicken into about ten to twelve equal sized pieces. Grind ginger, garlic and green chillies to a smooth paste. Marinate chicken in turmeric powder, ginger-garlic-green chilli paste, lemon juice and salt. Leave aside to marinate for about half an hour, preferably in the refrigerator. Grind scraped coconut with one-cup warm water, extract thick milk and repeat with two cups of water to get a second extract and keep aside. COOKING Heat four tablespoons oil in a thick-bottomed pan, add cinnamon, green cardamoms, cloves, star anise and bay leaves and stir-fry briefly. Add chopped onion and sauté till it starts to turn light brown. Add red chilli powder and coriander powder and mix. Add chicken pieces, sauté for a few minutes to seal the exterior. Pour the second coconut extract, cover and cook on medium heat for ten to fifteen minutes or till the chicken is cooked. Remove from heat, add first extract of coconut milk and reheat on medium heat for three to four minutes, stirring occasionally. Heat remaining oil, stir in mustard seeds and when they start crackling, add curry leaves and red chillies. Pour the tempering into the prepared chicken curry and immediately cover to trap the flavour and aroma. Adjust seasoning and serve hot.

Spicy KUNDAPURI chicken South Indian (Karnataka) Non-Vegetarian Chicken (called kori in the Kundapur region of Southern India) cooked with                 coconut and spices. The Kundapuris swear by this simple but yummy dish. Preparation Time : 10-15 minutes Cooking Time : 25-30 minutes Servings : 4

INGREDIENTS Chicken, 2 inch pieces                                                         1 kilogram Olive oil                                                                                     2 tablespoon Onion , chopped                                                                    2 medium Coconut milk                                                                           2 cup Salt                                                                                              to taste Lemon juice                                                                             2 tablespoon For Paste Olive oil                                                                                    2 teaspoon dry red chillies                                                                       7-8 Coriander seeds                                                                    1 tablespoon Cumin seeds                                                                           1 teaspoon Peppercorns                                                                           7-8 Fenugreek seeds (methi dana)                                       1/2 teaspoon Scraped coconut                                                                    1/2 cup Garlic                                                                                          8-10 Turmeric powder                                                                  1/2

PREPARATION Lightly roast dry red chillies, coriander seeds, cumin seeds, black peppercorns and fenugreek seeds in two teaspoons of olive oil. Grind to a fine paste along with coconut, garlic, turmeric powder and half a cup of water. COOKING Heat one tablespoon of olive oil in a thick bottomed pan. Add half the onions and ground paste. Sauté for two minutes then add chicken, coconut milk, salt and lemon juice. Cover and cook for ten to fifteen minutes or till the gravy thickens. Heat remaining olive oil in a pan. Add remaining onions and sauté till light golden brown. Add the cooked chicken and half a cup of water and cook for five more minutes. Serve hot.

CHICKEN CHETTINAD

Chicken cooked in the typical Tamil Nadu (South Indian) style is a spicy treat. Preparation Time : 2-3 hours Cooking Time : 30-35 minutes Servings : 4

INGREDIENTS Chicken, whole                                                                      1 whole pods Onion , roughly chopped                                                   2 medium Ginger, roughly chopped                                                   1 inches Garlic, roughly chopped                                                     4-6 clove Green chilli, roughly chopped                                         4 Dried red chillies                                                                   4-6 Turmeric powder                                                                  1/2 teaspoon Lemon juice                                                                            1 tablespoon Rice flour                                                                                  2 tablespoons Salt                                                                                              to taste Curry leaves, finely shredded                                         10-12 Oil                                                                                               for shallow frying

PREPARATION Split the chicken through the backbone and the breast, into two equal halves. Make three or four half-inch deep cuts on the breast and leg pieces. Grind the onions, ginger, garlic, green chillies and red chillies with a little water to a smooth paste. Mix the turmeric powder, lemon juice, rice flour and salt into the masala paste. Coat the chicken liberally with the paste and leave to marinate for two or three hours, preferably in a refrigerator. Mix the shredded curry leaves into the chicken. COOKING Heat the oil in a kadai; add the marinated chicken and sauté over high heat for two minutes on both sides to seal the juices. Lower heat to medium, cover with a lid and cook for fifteen to twenty minutes, turning over and basting frequently with the remaining marinade. Sprinkle a little water if the chicken starts drying out. Cook over high heat for the last few minutes, so that the surface of the chicken is crisp and golden brown. Cut into smaller pieces and serve hot.

KOLHAPURI SUKHE CHICKEN Dry and Spicy Chicken Preparation in Thick Red Gravy Preparation Time : 10-15 minutes Cooking Time : 20-25 minutes Servings : 4

INGREDIENTS Chicken, Cut into 12 pieces on the bone                           1 medium Oil                                                                                                      5 tablespoons Whole dry red chillies                                                               3-4 Onion , chopped                                                                          1 medium Ginger paste                                                                                  2 teaspoons Garlic paste                                                                                    2 teaspoons Turmeric powder                                                                        1/4 teaspoon Nutmeg, grated                                                                           a pinch Kolhapuri dry chutney                                                              1 teaspoon Salt                                                                                                    to taste Fresh coriander leaves, chopped                                         2 tablespoons Sesame seeds (til)                                                                      1 tablespoon Poppy seeds (khuskhus/posto)                                            2 tablespoons Black peppercorns                                                                      6-8 Caraway seeds (shahi jeera)                                                  1 teaspoon Cinnamon                                                                                      1 inch piece Green cardamoms                                                                      3-4 Black cardamoms                                                                        1 Cloves                                                                                              4-5 Mace                                                                                                 1 blade Dry coconut (khopra), grated                                                 1/4 Bedgi whole dry chillies                                                           8-10

PREPARATION Dry roast sesame seeds, poppy seeds, black peppercorns, caraway seeds, cinnamon, green cardamoms, black cardamom, cloves and mace separately.  Cool and grind with dry coconut and bedgi red chillies to a fine paste, adding a little water. COOKING Heat oil in a pressure cooker, add whole dry red chillies, stir-fry briefly, remove and reserve for garnish.  Add onion to the same oil and sauté till golden brown. Add ginger paste and garlic paste and cook on medium heat for a few seconds. Stir in the ground paste and cook further for three to four minutes on medium heat, stirring frequently.  Add chicken pieces, mix well and cook on high heat, stirring continuously, for two to three minutes.  Add half a cup of water and continue cooking on medium heat for three to four minutes, stirring frequently.  Add turmeric powder, grated nutmeg, Kolhapuri dry chutney and salt. Close the cooker and pressure cook till two whistles are given out. Open the lid when the pressure has reduced. The masala should be quite thick and dry.  Serve hot garnished with coriander leaves and fried dry red chillies.

CHICKEN XACUTI

One of the Most Popular Goan Dish – Chicken Cooked with a Medley of Spices

Preparation Time : 25 minutes

Cooking Time : 40 minutes

Servings : 4 INGREDIENTS

Chicken, cut into 12 pieces                                                1 (800 grams) Oil                                                                                                4 tablespoons Coconut, scraped                                                                   1 cup Garlic                                                                                          4-6 cloves Whole dry red chillies, broken                                        4 Cumin seeds                                                                            1 teaspoon Coriander seeds                                                                     1 1/2 tablespoons Black peppercorns                                                                10 Fennel seeds (saunf)                                                           1 teaspoon Carom seeds (ajwain)                                                          1 teaspoon Poppy seeds (khuskhus/posto)                                       2 tablespoons Cloves                                                                                        6 Cinnamon                                                                                 2 inch stick Star anise                                                                                  4 Turmeric powder                                                                   1/2 teaspoon Onions, chopped                                                                   2 medium Salt                                                                                              to taste Tamarind pulp                                                                        1 tablespoon Nutmeg, grated                                                                     1/4 teaspoon PREPARATION Heat one tablespoon of oil in a pan and lightly brown coconut and transfer into a mixer jar. Add garlic cloves. Dry roast red chillies, cumin seeds, coriander seeds, black peppercorns, fennel seeds, carom seeds, poppy seeds, cloves, cinnamon and star anise till fragrant. Add it to the coconut in the jar. Add turmeric powder and a little water and grind to a smooth paste. COOKING Heat the remaining oil in a deep pan and sauté onions till well browned. Add chicken and sauté on high heat for two to three minutes. Add salt and mix. Add the masala paste and stir well. Add two cups of water and stir. Add tamarind pulp and mix. Grate some nutmeg (about ¼ teaspoon) and add. When the mixture comes to a boil, reduce heat, cover and cook for about thirty minutes or till the chicken is done. Serve hot with boiled Goan red rice.