Saju's Tastes.......: Ramadan Specials !!

Showing posts with label Ramadan Specials !!. Show all posts

Wednesday, October 2, 2013

Spicy Indian Chicken Curry

Always wish to try and give a new taste to our normal chicken curries.. Just passed through this recipe posted by one of the members 'Princy Eby' of 'Ammachiyude Adukkala'(a famous group in facebook). Her picture also was perfect to make us feel to try out this dish. I think even the preparation was interesting as there were many steps to be incorporated together. Do each thing differently and just add it together and cook for sometime. It is an easy process.

However the process is, the flavor was just amazing. Even while I was cooking, it I felt sure about the taste as the aroma had that guarantee ! The freshness of garam masala, the pureed tomatoes & the semi fried chickens which were just so adorable. Do take the same amount of all ingredients please. Let's see how it goes..

For a party night, do prepare this different chicken curry and make them ask you the recipe. You will feel delighted ... I know that feeling ... So who wants my favorite leg piece..?

Ingredients (to roast and grind)

1. Cardamom/Elakka/Elaichi - 4
2. Cloves/ Grambu - 4
3. Cinnamon/ Patta -3
4. Fennel seeds/ perum jeerakam - 1 tsp

Ingredients (to make masala paste)

5. Garlic - 3 pods
6. Ginger - 1 tbsp (chopped)
7. Turmeric powder- 1tsp
8. Coriander powder - 3 tbsp
9. Chilly powder - 1 1/2 tbsp

Ingredients (to marinate chicken)

10. Chicken - 1 kg
11. Salt - 1 tsp
12. Turmeric powder - 1 tsp
13. Freshly squeezed lemon juice - of 1 lemon

Ingredients

14. Tomato - 3 (big)
15. Onion - 3 (big)
16. Nuts - 25 - 30
17. Coriander leaves - 1 tbsp (chopped)

Preparation (of different process invloved)

~Marinate chicken pieces with salt, turmeric powder & lemon juice for atleast one hour.

~Meanwhile slightly roast the garam masala ingredients from 1 to 4 & grind them to a powder and keep aside.

~Cut tomatoes into two pieces each & cook it with 1 cup water until they become mushy enough. (press with spoon in between. Cook with closed lid)
~Let the mushy tomatoes cool & remove the skin with your finger tips.

~Grind all the ingredients from 5 to 9 with 1/ 2 cup water to make a masala paste and keep aside.
~Heat a fry pan with 1/4th of oil and semi fry the chicken pieces. (both sides) and keep aside.

~Grind the cashew nut to a powder add little water & grind again and make a paste and keep aside.

Preparation (of curry)

~Heat 1 tbsp oil & saute the onions.
~Add the masala paste which have been grinded (ginger, garlic and powders) and salt and mix well.
~Add the semi- fried chicken along with pureed tomatoes & freshly grinded garam masala and 1 and half cup of water.

~Mix well and cook in high flame with closed lid.
~When the chicken is half cooked, add the nuts paste & combine well.
~Check the taste and adjust chilly powder and salt according to your taste.
~When the gravy thickens up, reduce the flame and add coriander leaves and remove from flame.

Wednesday, August 21, 2013

Spicy Kerala Mutton Curry (Restaurant Style)

Had tried out many curries with mutton, but never ever got our favorite restaurant style taste.....This time the combo just worked perfect... I was not intending to post this recipe when I made it, as I was just trying out my luck..... But after seeing the finished gravy and enjoying it with kerala porotta, I couldn't resist taking a picture of what was left and post it.... So decided to share this easy one hour curry to all my dears out there...Go ahead, next time you buy mutton at home, keep aside half kg of it, & give this curry a try...Actually this is a must try recipe specially for parties...The roasted masala & the tempering gives this kinda delicious aroma and flavor to my mutton curry!

Ingredients

1. Mutton - 1/2 kg

Ingredients (to roast & grind)

2.Coconut - 3/4 cup
3. Whole Black Peppercorns - 1 tsp
4. Fennel seeds - 1/2 tsp
5. Cloves - 3
6. Cinnamon - 3-4 small pieces
7. Shallots - 3 (thickly sliced)
8. Curry leaves - 1 spring
9. Dry Red Chilly - 2 (or use chilly powder)
10. Whole Coriander seeds - 1 tbsp (or use coriander powder)

Ingredients (for masala)

11. Onion - 3 (medium)
12. Ginger - 1 1/2 tsp (grated)
13. Garlic - 1 1/2 tsp (grated)
14. Chilly powder - 1 tsp
15. Tomato - 1 (medium)
16. Hot water - 2 cups

Ingredients (for tempering)

17. Shallots - 4 (thinly sliced)
18. Whole Black peppercorns - 4-5
19. Curry leaves - 1 spring
20. Coriander leaves - 1 1/2 tbsp (chopped)

Preparation (of roasted masala)

~Heat 1 tbsp oil & roast the ingredients given to roast until golden brown.
[If using coriander powder & chilly powder, then add them after removing from flame & mix well when hot itself, else the powders will burn]
~Allow the roasted mix to cool & grind to a powder.
~Add 1/2 cup water & grind well to a paste & keep aside.

Preparation (of mutton)

~Clean mutton with water thoroughly & keep them dry.
~Heat 1 tbsp oil in a pressure cooker & saute the sliced onions with little salt.
~Add ginger & garlic & stir cook for 2 mins.
~Add tomato & cook till mushy.
~Add chilly powder & mix.
~Add mutton with hot/boiling water & mix well.
~Close the pressure cooker & cook till mutton softens. (5-8 whistles..depends on the mutton)
~Open the lid after the steam releases. [Make sure the mutton is cooked]
~Now transfer this cooked mutton with water to a non-stick saucepan (optional)
~Add the roasted masala & stir well & cook in high flame for 5 mins.
~Check the taste & adjust salt, chilly powder accordingly.
~Cook for another 5 mins in medium to low flame until the gravy thickens to your choice.
~If required, 1tsp maida mixed in 2 tsp water can be added to thicken the gravy (optional)

Preparation (of tempering)

~Heat 1 tbsp oil & add peppercorns.
~Saute the sliced shallots for 2mins.
~Add curry leaves & coriander leaves & mix well & remove from flame.
~Add this tempering to the prepared mutton curry, mix well & serve hot & enjoy the lip smacking taste !!