You may have had many types of pickles – mango, garlic, ginger, lemon, carrot, turnip, cucumber or even onion and many more. But do you know, you can make pickles with chicken too? Yes, you can! So this is for all those “chickentarians ( chicken lovers )” like me who search for chicken in every single dish!
This Mangalorean Chicken Curry, also known as Kori Ghassi, is a special type of the world famous chicken curry, where pieces of Chicken are cooked in a spicy coconut gravy. And when I say coconut, it means a lot of coconut ( Fresh and coconut milk ) . This is my family’s goto weekend chicken curry recipe! Traditionally, this curry is spicy, but the sweetness of the fresh coconut offsets the heat from the chilies to some extent. This recipe is not totally authentic, but its a much more easier ( as I have used very basic ingredients that you will most probably find at your home ) and healthier version of the traditional Kori Ghassi.
Goan fish curry is the most amazing, delicious and simplest dish from western India. This curry is not only tangy and spicy, but also low in calories and realy easy to make! It is best served with Steamed rice.
Since I had it in Goa last year, I just could not get that deliciousness out of my mind! Although I could not replicate the exact taste, but this twist to the Goan Fish Curry is just as awesome! Check out the recipe below:
Any fish medium sized with white flesh cut into boneless pieces,
7-8 curry leaves
3-4 tablespoon of coconut milk
1/2 tsp cumin seeds
1 Tbs coriander seeds
1/2 tsp turmeric powder
4 flakes garlic
2 medium sized onions
8 Kashmiri red chillies
medium size lump of tamarind soaked in hot water or Kokum
One freshly grated coconut
Salt to taste
2 tbsp any cooking oil
Marinate the cleaned fish pieces with lemon juice and salt for about 10 minutes.
extract the tamarind pulp from tamarind by mixing it with fingers and straining through a sieve.
Now grind together onions, coconut, garlic, all the remaining masalas and tamarind pulp together in a grinder. add water as required to make a smooth paste.
Heat the cooking oil in a pan on medium flame. Add the curry leaves and saute for about a minute. Gently add the masala paste and fry for 5 minutes on medium-low heat. now add water to the fried
masala to desired conistentency of a gravy. bring it to 2-3 boils. Add some coconut milk at this point if you feel that the curry is too tangy. Add marinated fish pieces and again boil for 10 minutes on medium-low flame. do not cover the pan. remove from flame when fish is done. transfer it to the serving dish and serve it hot with freshly steamed rice.
600 gm mutton
Onions – 2
Garlic – 5-6 pods
3/4 cup yoghurt
2 tbsp ghee
1 tbsp oil
1 tsp coriander powder
1 1/2 tbsp kashmiri red chilli powder
1 tsp coriander powder
1/2 – 1 tsp cinnamon powder
1 1/2 tbsp fennel seed powder ( sauf )
1 1/2 tsp dry ginger powder ( sauth )
1/2 tsp pepper powder
3/4 tsp green cardamom powder
1 tsp javitri powder ( mace )
2 tsp kashmiri powder ( I got the Roopak brand from Fresh n Easy in Dehradun )
Mutton masala ( 1 -2 tsp )
Salt according to taste
In a wok, heat the ghee and oil together. I used olive oil here.
Make a paste of onions and garlic together and add to the oil once it starts heating.
Add your mutton pieces to this and fry for about 4-5 minutes. This is the reason why the onion paste should not be fried too much on its own, as its anyway going to get browned more with the mutton.
Add this mixture to your mutton and give it a stir. Add more water to it, about 3 times the mutton. Simmer and let it slow cook on the heat for about an hour and a half to two hours.
You will need to check on the mutton every 5-10 minutes. Add more water when the water dries out as the mutton requires a lot of time to get fully cooked. Keep repeating the process until the mutton is cooked properly. Somewhere in between, around 30 minutes of cooking, add the yoghurt. Some people do not add the yoghurt, but it helps cut down the spiciness a lil bit. Also, taste the curry after about an hour, and add more spices, if you feel the need to. I ended up adding more fennel powder to the curry, but its totally optional. In the last 20 minutes, add the last batch of water and put a lid on the top. Some water will escape even after putting on the lid as steam from the sides, so add water accordingly.
Your mutton rogan josh curry should look something like this when its properly done.
Rajma chawal is the favorite dish of all Indian Punjabi’s. In fact all Punjabi children believe that no body makes rajma chawal better than their moms. So here is rajma recipe straight from my mom’s kitchen.
300 gms Rajma or red kidney beans washed and soaked in water overnight
Medium sized onions 3nos.
1 tbsp ghee/clarified butter or butter
Two tbsp refined oil for cooking
Ginger garlic paste
One tomato finally chopped
2 no.s green chillis
2 tsp turmeric powder
2 tbsp tomato puree or paste
Bay leaves 2nos, 1 black cardamom,
garam masala pwdr 2 tsp
kasoori methi or dry fenugreek leaves – 1 tsp, coriander powder – 1 tsp,
kitchen king masala 3 tsp,
salt to taste,
red chili powder,
cumin powder- 1 tsp
Fresh Cream – Max 2 tsp
Coriander leaves for garnishing.
Add salt to the rajma and pressure cook for about 10 min on high flame and then for another fifteen min on slow flame. Side by side make a paste or finely chop onions and green chilies together. Add 2 tbsp ghee in a pan and add bay leaves, black cardamom to it and let it fry on medium flame for 1-2 mins till the ghee absorbs their flavors. Remove bay leaves and black cardamom from ghee. Now add refined oil to this ghee. Fry the onion green chilies paste till onions are translucent and goldenish in color. They should have reduced in size. Halfway to this add ginger garlic paste and let it fry with onions.
Chicken legs ( 450-500 grams )
Basmati Rice ( 125-150 gms )
Yoghurt ( 1 cup )
Finely Chopped Coriander ( about 2 cups )
Finely Chopped Mint ( about 2 cups )
Green Chillies – 5
Oil ( 1/3 cup )
Fried onions ( 100-150 grams )
Turmeric ( 1 teaspoon )
Ginger Garlic Paste ( 1 tablespoon )
Red chilli powder according to preference
Salt to taste
Kewra water ( 1 teaspoon )
Rose water ( 1 teaspoon )
Saffron strands soaked in milk/water
Ghee/ clarified butter ( 1 tablespoon )
bayleaf – 2
Cumin seeds ( 1 teaspoon )
All spice mix/ garam masala ( 1 tablespoon )
For the marinade :
Poke some holes with a fork into the chicken.
Slice some onions and fry until brown and crisp ( but not burnt ).
Into a bowl, add the chicken, yoghurt, garam masala, Ginger garlic paste / some crumbled fried onions, Chopped coriander and mint ( You may also grind them ), salt, turmeric, chilli powder and green chillies. Squeeze half a lemon and mix all together. Refrigerate overnight.
For the rice :
Soak the rice for atleast an hour.
Heat water into a vessel and add the rice along with about 2 teaspoons of oil,salt cumin seeds and 2 bay leaves. Bring the water to a boil. Cook until the rice are 70 percent done. Do not strain.
Into a heavy bottomed vessel, add oil along with 1 teaspoon of ghee and let it heat. Now add in the chicken.
Baingan Bharta-Punjabi Smoked Eggplant is a North Indian speciality of roasted eggplant, skinned and made into a simple but exotic preparation! Yet another Punjabi recipe at home without the use of many masalas and spices! Who won’t love this!! Check out the recipe :
Eggplant ( 2 )
Chopped onions ( 3 )
Tomatoes ( 3 )
Finely Chopped Ginger ( 1 inch piece )
Some chopped green chillies
1/2 cup peas
Coriander Powder ( 1 teaspoon )
Salt according to taste
Garam masala powder ( 3/4 teaspoon )
Red Chilli Powder according to how spicy you want it to be
Rince the eggplant in water and then pat dry with a kitchen towel. Apply some oil ll over and keep it for roasting on open flame. There is a smoky flavour in the dish because of roasting on open flame. You can do the same in an oven but there won’t be the same flavour.
Keep turning the eggplant every 2 to 3 minutes until evenly cooked. Keep checking with a knife to see if its done or not.
When done, remove it from the flame and immerse it into a bowl of water. This helps to cool it. Now peel off the skin. Mash the cooked eggplant. You may also chop it if you would like to have some chunks.
Now add in the tomatoes and cook until the tomatoes are tender.
Next add in the salt, coriander powder, red chilli powder, garam masala powder and cook for another 3 minutes.
Chopped Onions ( 3 )
Chopped garlic ( around 10 cloves )
Chopped Giner ( about 1 tablespoon )
Milk ( 1/2 cup )
Olive oil/Vegetable oil ( 2-3 tablespoons )
Cardamom Powder ( 1 teaspoon )
Beaten Yoghurt ( 1 cup )
Cashew nuts ( 1 cup )
Salt according to taste
Turmeric ( 2-3 teaspoons )
Tomatoes ( 4-5)
Cumin Powder ( 1 teaspoon )
Potatoes ( 2 boiled and mashed )
Cottage Cheese/ Paneer ( 1 cup shredded )
Red chilli powder ( according to preference )
Coriander powder ( 1 1/2 teaspoon )
Saffron for colour
Peel the lauki/ bottle gourd and poke it all around with a fork. Now cut the lauki into round pieces ( about 1 1/2 to 2 inch thick ). Cut and remove the centre part so that you get something like this.
Meanwhile, into another non-stick wok, add some finely chopped ginger and finely chopped garlic and saute until goldenish . Now add the onions and again saute until the onions turn translucent. Add some turmeric and finely chopped tomatoes. Sprinkle some salt and put the lid on top. Let it cook until all the tomatoes have mashed properly.
Now make small balls of the mixture and stuff it into the lauki roundels.
In order to get a velvety musallam gravy, grind the mixture we set aside to cool until you get a smooth paste. Add it back to the pan and add 2 tablespoons of beaten yoghurt.
If you find the gravy to be too thick, add the milk accordingly, as it will thicken further when we cook the stuffed lauki in it.
If you feel that the turmeric has not provided enough colour, soak saffron in some warm water and add it to the gravy.
Cook this for around a minute and then add the stuffed lauki roundels to this. Be careful and they might break if not properly handled. Pour some gravy on top of the lauki roundels.
Serve hot with roti/naan/parantha and enjoy!
Butter around 30 gms ( You may also use olive oil or vegetable oil instead )
Chicken Breasts ( 300 gms ) Chopped into bite size pieces
6 red tomatoes cut into halves
5 onions roughly chopped
Ginger garlic paste ( 1 1/2 teaspoon )
Kasoori methi powder ( 1 1/2 -2 teaspoons )
Fresh cream ( 2 tablespoons )
Salt to taste
Black pepper powder
Sugar according to taste
3 cloves, 2 cinnamon sticks, 2 black cardamom pods, 1 bay leaf also known as whole garam masala ( Garam masala powder can be used instead )
Red chilli powder ( Kashmiri preffered as it is less spicy and imparts more colour ) ( 1 1/2 teaspoon or according to prefference )
Cashew nuts ( 50 gms )
Tie whole garam masala in a muslin cloth and tie it like a small packet.
In a pressure cooker, add the butter and let it melt. Now add the packet to the butter. Also add the onions and ginger garlic paste . Saute for around 2 -3 minutes.
Blend the mixture until it forms a smooth paste. The smoother the paste, the more velvety the gravy will be!
Sprinke some salt and pepper over the chicken chunks and mix until all chunks are evenly covered. Into a nonstick pan, heat some olive oil/ vegetable oil/butter and add the chicken chunks. Cook well from both sides but not until the chicken looses all moisture.
Now add the pureed mixture to the already drained water. Turn on the heat and cook the gravy for around 3 minutes on medium flame. Add some more water and salt if required. Add sugar at this stage. Traditionally, butter chicken gravy is a little sweet.
Serve hot with naan/ rice/ amritsari kulcha and let your tongue have a party!