BUTTER GINGER CHICKEN


This dish has ginger as the key ingredient.

Ginger known for its medicinal properties have

to be included in dishes like this.

Potato,Cauliflower, Paneer,or any kofta can be

made with the same recipe.So ,do try and post

in your comments .

To the recipe now

INGREDIENTS

250 gm chicken

2 onions

2 tomatoes

2-3 green chillies chopped

1-2 tsp red chilli powder

2 inch piece ginger

1 tsp saunf

1/2 tsp. pepper powder

1/2 tsp garam masala powder

2-3 tblsp butter

6-7 almonds/cashew ground to a paste

1/2 tsp sugar

METHOD

Heat 1 tblsp butter , add saunf and sauté the

onions,tomatoes,and sugar with a little salt till

soft.Allow to cool and blend with ginger to a

coarse paste .

Now heat the remaining butter ,add chilli

powder and garam masala powder ,and

quickly add the chicken pieces and allow to

cook for 5 minutes .

Next add the ground tomato and onion masala

and cook in its juices ( no need to add water).

Add the rest of the ingredients and cook till the

sauce is well blended with the chicken.

You could garnish with dried methi leaves/

coriander leaves.

Good to serve with any rice or rotis.

GHEE RICE


Ghee rice can be matched with any cuisine.

Ghee rice can be made with pre-cooked rice, or

tossing in ghee first and then cooking.

Well, this time I cooked the rice first and when

3/4 th done, I added the roasted onions, nuts

and spices.

To the recipe now

INGREDIENTS

1 cup basmati rice

2 onions sliced

1 stick cinnamon

4-6 cardamons

1 tsp. saunf

3 cloves

2-3 cloves garlic

Curry leaves

Handful of cashewnuts and raisins

Salt to taste

1/2 tsp sugar

Curry leaves

1 tsp whole pepper ( optional)

1/4 cup ghee

METHOD

Cook the rice till 3/4th done.

Heat ghee in another pan,add spices, onions

and sauté till light brown.

Add sugar and nuts and the rice .

Cover and cook till done.

Serve with curries of your choice.

For Non-Vegan Ghee Rice

1.For Non vegan ghee rice you could

chicken or meat and add to the rice.

2. You can stir fry meat with your favourite

masalas and add to the rice .

MANDARIN CHICKEN


Mandarin is in season now,and the idea of

mandarin chicken came up as a side dish for

ghee rice.It was really awesome and everybody

loved the taste and the crunchiness.

For the recipe now

Ingredients

500 gm boneless chicken

1 tblsp. ginger-garlic paste

1-2 tblsp. chilli powder

Salt to taste

2 tsp rice flour

1 egg

For the sauce

Juice of 2 mandarins

1 tsp sesame seeds

1 tsp cornflour

1-2 tsp. chilli flakes

1/2 tsp vinegar

Salt to taste

Leeks or spring onions for garnishing

Method

First marinade the chicken in the ingredients

listed for few minutes and fry to a crispy

golden color and set aside.

Mix all ingredients listed for the sauce and heat .

Once it starts to thicken add the chicken and

stir till the sauce coats the fried chicken.

CURRY LEAF CHUTNEY


The fragrant curry leaves,not only enhances the aroma in the curry,but has immense health and cosmetic benefits.

To brief a few benefits

1.Helps to burn fat and reduce cholesterol

2.Good for diabetics

3.Good for solving digestive issues

4.Good for eyes as they are powerpacked with

Vitamin A &C.

5.Helps in relieving congestion

6.Good for hair ,in preventing hairfall, acts as a

good conditioner used as a paste with curd or

coconut milk.

7.Curry leaf paste heated with any oil and

applied to hair promotes hair growth,and

prevents greying.

Now …I think I’ll get into the recipe

Simple and easy!

INGREDIENTS

2 cups washed curry leaves

1 tblsp cummin seeds

1 tblsp urad Dal

1 tblsp curry leaves

1 tblsp coriander seeds

7-8 red dry chillies

3-5 pips garlic

A few pepper corns

A pinch of asafoetida powder

1/4 of a coconut

Juice of 1/2 a lime

Salt to taste.

Dry roast all the ingredients till the dals turn

light brown .( You can roast in oil 1-2 tsp if you

prefer)

Grind to a paste with salt and coconut to a thick

paste.

Add lime juice if you like.

This is suitable with iddli,dosas or even rice,kanjis,Pakoras,kebabs …

Try your choices and enjoy it’s health benefits

TENDER JAK FALAFEL


Tender jak kebab ! Meaty vegan dish …I have

posted tender jak cutlets, and tender jak kebab and here’s the link to it

https://calinskitchen.com/2017/03/11/tender-jackfruit-kebab/

Today is another version of tender jak kebab

In fact it was a reconstructed from the fried

jak fruit I made seeni sambol with. (Recipe to

be posted).

This is more of a falafel as I have, used the

ingredients to make falafel . Any dish,east ,west

south,or north can be fusioned to one’s own

taste. I don’t believe in dictating authenticity in

any dish.Yes… if authentic dishes are needed in

a competion I agree you have to prove your

skills . Present lifestyle scenario in fusioned

food is not always a delight or healthy. When it

comes to reconstructing a dish, I believe it

should be more of a healthy view.

Now to the recipe today

Ingredients

1 cup soaked chick peas

1 cup chopped coriander leaves

1 tblsp chilli flakes

1 tblsp saunf

1 tsp cummin seed powder

1 cup of thinly sliced fried / raw jak pieces

1 egg

1/4 cup coconut flakes

1 onion

A handful of roasted gram dal

Salt to taste

Oil for shallow frying.

Method

First grind the first 5 ingredients to a coarse

mixture.

Next,add the jak pieces and blend coarsely

Transfer the contents to a bowl.

Next grind the coconut , roasted gram dal and

onion also coarsely.

Mix all the ingredients together and make into

kebab (shallow fry ) or falafel shaped(deep fry)

Serve with mint raita.

Mint raita – few mint leaves,1 green chilli

ground with black salt to taste and lightly

mixed into beaten yoghurt.

PAPAYA HALWA


This halwa has a different and unique taste.

Color is not necessary in this recipe, as the

lovely color of the fruit visibly oozes out.

Sweetness,has to be decided by the fruit you

chose to make.

Your taste buds are your leading

to the making.

So .. let’s get into the simply sweet recipe!

Ingredients

500 gm ripe papaya peeled and mashed.

1/4 cup ghee

1/2 tsp. Cardamon powder

100-200 sugar ( add to your taste)

A pinch of salt

Edible camphor a pinch

A pinch of clove powder

2 tblsp corn flour mixed in half cup water

Roasted nuts

Method

Add a little ghee in a non stick pan . Heat the

ghee and add the pulpy papaya.

Let it cook till the liquid is reduced.

Add corn flour mixture and sugar and mix

well .

Keep adding ghee at intervals.

Add the rest of the ingredients, mixing well and

adding ghee at intervals .

Once you see the mixture sticking to the

spatula in one mass.

Remove from fire and transfer to a greased

plate.

Cut into pieces when cool.

Smear a little ghee on top for a glossy look.

LAMPRAIS (FUSIONED)


This is my ‘fusioned ‘version of Lamprais

which was a delight in my home for New Year’s

lunch.

I have travelled many countries in the world ,

and have tasted different cuisines and know

and understand different cuisines!

My passion is to innovate new recipes, and only

if it turns out to be successful I post in my blog.

Now coming to the description of this lamprais I’m sharing the Wikipedia link .https://en.m.wikipedia.org/wiki/Lamprais

Have to try the vegetarian version too.( Wikipedia)

Well, coming to the dishes I made.(Sorry , I forgot to take individual photos)

1.Coconut milk rice or yellow rice .

2.Quail eggs

3. Chicken curry

4.Seeni sambol ( fried onions spiced)

5.Brinjal fry

6.Fish fry

7.Potato and capsicum devilled

8.Lettuce, cucumber,pineapple salad

9. Prawn belachan

10. Mango chutney

Recipes in order

1.Yellow rice

Ingredients

1 cup good quality rice .

Coconut milk

1 big onion sliced

1-2 cloves garlic

Rampe,curry leaves,cinnamon,cloves cardamon , lemon grass ( optional)curry leaves,whole peppercorns .

1/4 tsp . turmeric

Salt to taste

1 tblsp butter +1 tblsp oil

Method

Heat oil and butter, add the whole spices and

herbs , and fry the onion till golden brown.

Next add the washed rice and cook for few

minutes.Add the coconut milk ( 1 inch above

rice level) and cook till done. Mix well and set

aside.

2.Quail eggs- Boil the eggs till done.

3.Chicken curry – You can prepare a spicy thick chicken curry and set aside.

4.Seeni sambol

Ingredients

5-6 big onions chopped fine

2 inch piece cinnammon

1 tblsp red chilli flakes

1 tblsp chilli powder

1/4 cup tamarind extract /lime juice/vinegar (whatever you prefer for the tangy taste)

2-3 tblsp.coconut oil

1 tblsp.sugar

salt to taste.

2 tblsp.maldive fish (optional)

few pieces of rampe(pandan leaf)or curry

leaves.(optional)

Method

Heat oil in a pan,and add onions cinammon

and salt,and allow the onions to cook in the

oil,till it is light brown.Next add the chilli

powders,and the rest of the ingredients and

cook on a slow fire for 10 minutes .

5.Brinjal fry

Ingredients

200-250 brinjals sliced and marinaded in a little turmeric and salt and fried to a golden brown .

1 onion chopped

2-3 green chillies chopped

1 tsp coarsely ground ginger garlic paste

1 tblsp chilli flakes

1/4 tsp mustard powder

1/4 tsp cummin seeds powder

Curry leaves

A piece of Cinnamon

1 small tomato

3 tblsp vinegar

1/4 cup coconut milk

Salt to taste

a little sugar.

Method

Fry the onions in oil till translucent.Add green

chillies, ginger-garlic paste, tomato and sauté

for few minutes.

Add the fried brinjals to this with chilli

flakes,chilli powder and stir . Add the rest of

the ingredients , and cook for a minute. Mix

well and set aside.

6.Fish fry

Slices of seer fish or any fillet fish washed and

marinaded in chilli powder and salt till the

cheese sauce is prepared.

1 cup cheesy white sauce( add 1 tblsp flour to 2

tblsp butter and heat, add milk and cheese

gratings and cook till thick. Add salt and

pepper.

Enough breadcrumbs to coat

oil for shallow frying

Method

Dip the marinaded fish in the cheese sauce,coat

in breadcrumbs and shallow fry till golden

brown

7.Potato and capsicum curry

Ingredients

2-3 potatoes quartered

5-6 long capsicums split into four

2-3 tomatoes chopped

1/2-1 tblsp chilli powder.

1/2 tsp turmeric powder

1/2 cup coconut milk

2-3 tblsp. coconut oil

Curry leaves

Salt to taste

Maldives fish powder ( optional)

Method

Mix everything except coconut oil , and

coconut milk in a clay pot . Cover and slow

cook till the potato and capsicum are done. Mix

well till dry and then add coconut milk.

Remove from fir after 5 minutes.

8.Lettuce, cucumber, pineapple salad

Mix these three ingredients with few chopped

onions ,salt , pepper,and lime and set aside

9.Prawn belachan

Dried shrimps roasted, few red chillies roasted

and made into a paste with 2 cloves garlic , a

small piece ginger, small red onions (5), a little

palm sugar, lime juice and coconut ( optional)

10. Mango chutney

Ingredients

1-2 mangoes cut into slices, 2-3 green chillies,

4-5 garlic cloves, 1/2 tsp whole pepper,1-2 tblsp

red chilli powder,1 tblsp coconut oil,salt to

taste ,1/2 cup vinegar. Salt and sugar to your

taste.

Method

Cook all these ingredients together on a slow

fire till well cooked .

Final wrap

Banana leaves and 1 cup coconut milk is

needed for the final wrap.

Wash and heat the banana leaf slightly.( remove the centre stem for easy wrapping)

Place 1 cup rice and the prepared items ( a

spoon each or your preference. Pour 1-2 tblsp

of coconut milk on the rice. Wrap neatly and

place in a baking tray for 15 minutes. (200 C)

Please note : Fusioned recipes are different from the original

KAJA SWEET


This sweet is a delicacy of both India and

Nepal.

The sweet is closely likened to a baklava ,

crunchy and sweet.

This crunchy swirl is easy to make if done with

care and little effort.

So let’s get into the recipe …

INGREDIENTS ( 20 pieces)

1.5 cups flour

2 tblsp ghee

a pinch of salt

1 tblsp ghee ( for applying between layers)

1/2 tsp cardamon powder

For the syrup

2 cups sugar

1/4 cup water

A tiny piece of alum( Patika) – optional

Oil for frying

METHOD

Mix the flour, ghee,salt and enough water to

bind to a soft dough.

Cover and set aside for 30 minutes.

After the resting time,roll the dough into one

thin sheet.

Apply 1 tblsp ghee , sprinkle a little flour and

slowly roll into a thin long roll.

Cut into pieces , press on each portion and roll

slightly.

Heat oil to high , switch off the flame then add

the rolled pieces.Once the pieces float , switch

on the flame again to high and fry to a golden

brown.

This way fry all the pieces and drop it hot in the

prepared syrup for 3-5 seconds. Allow to cool.

For the syrup

Heat the sugar, water, alum, cardamon powder

and make a syrup till sugar dissolves.

The syrup should be hot when the fried kajas

are dropped.

Do try this crunchy sweet and post in your

comments and suggestions !

IVY GOURD ‘N’ MANGO CHUTNEY


Ivy gourd/ Coccinea/Kovakkai ( Tamil)/Kundra

(Hindi)/Kovakka ( Sinhala),resembles a tiny

cucumber.This tiny wonder,has many health

benefits .A few health pointers on this gourd

*The laxative contents in it aids constipation

*Lowers blood sugar levels

*loaded with vitaminC , A,B1,&B2..

*Aids in proper functioning of kidneys

* Healing properties for wounds

People with low sugar, should not take it often,

as it’s potent to reduce sugar levels will lead to

hypoglycaemia .

So let’s get into the recipe now

INGREDIENTS

100-200 gm ivy gourd

1/2 of a raw mango

5-6 red dry chillies

a small piece of ginger ( optional)

1 tblsp.whole coriander seeds

1 tsp cummin seeds

3 tblsp urad dhal / gram dal

A pinch of asafoetida powder

1 tsp jaggery powder

1-2 tblsp oil

salt to taste.

METHOD

Roughly cut the mango and gourd and saute in

oil for 5 minutes.Transfer the contents into

another bowl.

In the same pan , add the rest of the spices and

roast till the urad dhal changes color .Remove

from fire.

First grind the spices coarsely. Add the mango

gourd ,salt and grind to a paste.

Serve with iddli or dosa.

Try this healthy and tasty chutney and send in

your valuable comments!

Note: You could temper this chutney if you like.

BOTTLE GOURD HALWA


Bottle gourd or ‘Lauki’ (Hindi) ‘Sorakkai'(Tamil)

is vegetable with 96 percent of water .

Consuming it as juice ,helps in weight loss and

removal of acidity in the body. Ayurvedic

medicine considers it to be a nerve tonic , good

for ulcers,constipation , for healthy liver and

many more benefits .The extract of this bottle

gourd plant is used to treat jaundice .

I cook this vegetable often, with dal or stuffed

curry ( recipe uploaded) or salad.

This time I turned it sweet!Yes,bottlegourd

halwa.This vegetable can be grated and made

like the carrot halwa for a variation.

My recipe today is with finely ground gourd.

So…for the recipe now.

INGREDIENTS

2 cups peeled and ground bottlegourd

1/4 cup ground almonds

1 cup sugar

1/2 tsp cardamon powder

1/4 cup ghee

a pinch of salt

1 tblsp of corn flour mixed in a little water

METHOD

Heat half the ghee, in thick bottomed/non stick

pan.

Add the ground vegetable ,almonds and salt.

Cook for 10 minutes and add sugar.

Keep stirring , till sugar dissolves .

Add corn flour mixture and cook till the

mixture leaves the sides of the pan.

Add the rest of the ghee and cardamom powder

Keep stirring till the mixture, clings onto the

spoon .

Transfer to a greased plate.Smear a little ghee

on top . Press on with watermelon seeds or

cashewnuts.

Cut into pieces after it is cool.

( No coloring was added )