Spicy Chicken Curry

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Spicy Chicken Curry

Ingredients:

500 Gms Chicken (Curry Cut)

2 Medium Onions (Sliced)

½ Cup Fresh Coconut (Scraped)

½ Cup Dry Coconut (Grated)

2 Medium Tomatoes (Chopped)

½ tsp Turmeric powder

6 tbsp Oil

Salt to Taste

Red Paste:

2-3 Kashmiri Red Chillies

6-7 Spicy Red Chillies

4/5 Black Peppercorns

1 Inch Cinnamon (Dalchini)

4 Cloves

1 Cardamom

2 Pinch Nutmeg Powder

1 ½ tbsp Coriander Seeds

1 tsp fennel Seeds

1 tsp Poppy Seeds

6-7 Garlic Clove

½ Inch Ginger

2-3 Sprigs Coriander Leaves

Method:

Heat 2 tbsp oil in a pan and roast all red paste ingredients on low heat for 2-3 minutes. Stir continuously. Cool and grind to a smooth paste with little water. In the same pan heat 1 tbsp oil and sauté sliced onion, fresh and dry coconut till it changes colour to light brown. Cool and grind to a smooth paste using sufficient water. Heat 3 tbsp oil in a heavy bottom vessel; add turmeric powder, tomatoes and chicken, sauté for 3-4 minute. Now add the red paste and cook till the oil separates. Now add salt and 2 cups of water. Cover and cook till the chicken is done. Now add the onion coconut paste, adjust salt and water. Cook for 3-4 minutes on high heat. Garnish with coriander leaves and serve hot.

Fresh Nariyal Burfi [Fresh Coconut Dessert]

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Fresh Nariyal Burfi

[Fresh Coconut Dessert]

Ingredients:

4 Cups Freshly Scraped Coconut

3 Cups Sugar

¾ Cup Milk

¼ tsp Cardamom Powder (Elaichi)

10 Saffron strands (Kesar)

1 tsp Ghee (Vegetable Shortening)

Method:

In a bowl mix sugar and milk. Add scraped coconut and mix well. Transfer the mixture into a pan and cook on medium heat, stirring continuously with a spatula to prevent the mixture from sticking to the pan. Now add cardamom powder and saffron to coconut mixture and mix well. Continue cooking for about ten minutes or till the mixture becomes a little dry and begins to leave the sides of the pan. At this stage turn off the heat. Grease a tray with ghee. Transfer the coconut burfi mixture into it and spread evenly. Run a knife to cut into squares and allow it to cool and set on the tray for couple of hours.  Once cooled completely, separate the pre-cut Coconut Burfi and serve.

Bhindi Fry Punjabi Style

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Bhindi Fry Punjabi Style

(Okra Stir Fry)

Ingredients:

500 gms Bhindi[Okra]

1 Medium Onion (Chopped)

2 Medium Tomatoes (Chopped)

2-3 Pods of Garlic (Finely Chopped)

½ tsp Ginger (Chopped)

1 tsp Red Chilly Powder

¼ tsp Turmeric Powder[Haldi]

½ tsp Coriander Powder [Dhania]

½ tsp Cumin Powder [Jeera]

¼ tsp Garam Masala (Ready made)

¼ tsp Dry Mango Powder [Amchur]

1 tbsp Coriander Leaves (chopped)

4 tbsp Oil

Salt to Taste

Method:

Rinse the bhindi/okra well in water. Wipe with a kitchen towel to dry them. Remove the base and stalk while chopping the bhindi. Chop into ½ inch pieces. Heat 2 tbsp oil in a kadai/wok add the bhindi and sauté till they are completely cooked. Keep the sautéed bhindi aside. Add remaining oil to the same pan, to that add the chopped ginger & garlic and sauté for ½ a minute, now add chopped onions and fry till they become translucent. Add the chopped tomatoes and sauté till the tomatoes are soft and mushy. Add all the dry spice powders one by one. Stir well and sauté for a minute. Add the sautéed bhindi, salt and mix so that the onion-tomato masala coats the bhindi well. Cook for 2-3 minutes. Stir in between. Garnished with chopped coriander leaves and serve hot with chapattis or rotis.