Month: September 2015

CHICKEN KORMA

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This is a very rich curry made with a paste of watermelon seeds(dried) and almonds.I have tried sesame seeds,and other nuts in recipes but this is the first time I tried with water melon seeds,and it tasted really good.Just christened the new dish, plainly as chicken korma.Now to get to the recipe.
500 gm chicken (preferably curry)
One onion cubed
4-5 green chillies split
1 tablespoon ginger -garlic paste
2-3 tomatoes chopped
1tsp.chilli powder
1/2 tsp.turmeric powder
1/2 tsp.garam masala powder
1bay leaf
Cinammon a small piece
2-3 cloves
2-3 tblsp.ghee
Salt to taste.
2-3 cardamons
1/4 of a coconut
2tblsp.watermelon seeds
7-8 almonds
Grind the bold listed ingredients fine and set aside. Pour ghee in a heavy bottomed vessel preferably a pressure cooker,add the onions cinammon and Bayleaf,cloves and cook till onions are light brown.Next add the green chillies, ginger-garlic paste,tomatoes and salt,and saute for a minute.Add the chicken,chilli powder,turmeric powder,and garam masala powder and allow to cook in its juice.If using pressure cooker for 2-3 whistles.After the steam is out open the cooker, add the coconut paste and cook for a further five minutes. If you like more gravy you can add water.
You can serve with pulaos,or rotis.

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Ragi/kurakkan porridge -(rye or finger millet)

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This is a breakfast categorised dish.It could be made with a mixture of other healthy flours too.Even though it is a simple dish some find it difficult to make without lumps.For those who don’t like this especially kids will love if it is made like this,chilled in the refrigerator and served like a dessert.As ragi /kurakkan in short is considered very good for diabetic patients,and also a good blood purifier,I thought I’d share this with you all.
(Serves2)
4 tablespoons flour
1/4 cup shredded jaggery or 2-3 tblsp.sugar.
2 -3 cups water
Pinch of elaichi/cardamon powder
Nuts.

1/2 cup milk /coconut milk

A pinch of salt.
In a separate bowl mix the flour with 1/4 cup water(free from lumps and set aside.)
In another pan heat the water with salt.when it starts to boil remove from fire and slowly mix in the flour.Keep on medium fire again .Add the sugar/jaggery and keep stirring till you see big bubbles popping up.Add milk,stir for a minute Add elaichi powder.Remove from fire.This will quickly thicken like custard.If you want to serve as a dessert,pour into individual cups,top with nuts and serve chilled.
Choice of nuts:walnuts, almonds raisins(black).watermelon,or flax seeds).

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KASHMIRI CHILLI FISH

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This dish is prepared with less ingredients,but it turned  out to be excellent! Let’s get to the recipe.
500 gm pomfret sliced
1 tsp.chilli powder
1 tsp.ginger garlic paste
Salt.
6-7 kashmiri chillies( soaked in water for 5 minutes.)
3-4 big tomatoes ground.
1 tsp.Fish sauce or oyster sauce
Pinch of turmeric
Salt to taste
Oil
1/2 tsp jaggery powder or sugar.
1/2 tsp.onion powder or 1 onion cut
Curry leaves
2-3 green chillies cut(optional)
Marinade the fish with the ingredients bold listed for 5-10 minutes. Grill till lightly cooked.Grind the  soaked chillies and tomatoes together.In a separate shallow pan, heat 1 tblsp.of oil,add onion powder,and immediately add the chilli n tomato paste with salt for 5 minutes.Add the grilled fish taking care not to break it,and cook on medium heat.Add the rest of the ingredients and simmer for 5-7 minutes. Sprinkle curry leaves and green chillies(optional).Can be served with chappathis and rice.

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