Curry

Hariyali chicken

| Rekha Vengalil
Wishing all my readers and friends a very happy and prosperous TWENTY FOURTEEN …
 
“We will open the book. Its pages are blank. We are going to put words on them ourselves. The book is called Opportunity and its first chapter is New Year’s Day.” –Edith Lovejoy Pierce
 
Winding up 2013 with this delicious and yet easy to make chicken curry. 

You need –

  • Chicken – 1/2 kilo, cut into bite size pieces
  • Coriander leaves – 1.5 cups
  • Mint leaves – 1/2 cup
  • Garlic pods – 3 big
  • Garlic – 1’ inch piece
  • Green chili – 4-5 or per taste
  • Onions – 2, finely sliced
  • Yogurt – 1/2 cup, beaten
  • Lemon Juice – 2 teaspoon
  • Green cardamom – 2
  • Turmeric powder – 1/4 teaspoon
  • Cinnamon – 1 stick
  • Clove – 1
  • Ghee – as required
  • Salt to taste

How to –

Clean and wash the chicken well. Drain the water completely and marinate the chicken with salt and lemon juice for 30 minutes.
 
In blender, make a fine paste of ginger-garlic, cinnamon, cardamom, clove. Set aside. Blend together the green chilies, coriander leaves and mint leaves to a fine paste.
Heat ghee in heavy bottom pan. Add the ginger-garlic and whole spice paste and fry till raw smell is gone. Add the onion and cook till translucent. Add the turmeric powder and sauté for a minute.
 
Add the chicken and mix well. Cover and cook till chicken is half cooked. Now add the coriander-mint paste, 1/2 cup water or as required and cook till done.

Reduce the flame and add the yogurt, salt (remember you have marinated the chicken with salt so add accordingly). Bring to gentle simmer and turn off the heat.
 
Serve hot with rice or Indian flat bread.
 
P.S – I have made the gravy thick so please add water accordingly.

 

Cauliflower and potato curry

| Rekha Vengalil
An easy and delicately spiced curry; that goes perfect with Indian flat or steamed rice.  You can add any vegetables of your choice but avoid veggies like Okra, eggplants or other veggies that can get too mushy. I do sometimes add baby corn which does taste great.  
 

You need –

  • Cauliflower – 1 small, cut into small florets
  • Baby potatoes – 7-8 nos, halved
  • Fresh grated coconut – 1/3 cup
  • Onion – 1 large
  • Tomato – 1, medium size, chopped
  • Green chili – 2
  • Ginger – 1’inc piece
  • Garlic – 3 cloves
  • Dried chili – 3 or to taste
  • Coriander powder – 2.5 teaspoons
  • Turmeric powder – 1/4 teaspoon
  • Meet masala – 2 teaspoons
  • Garam masala – 1/4 teaspoon
  • Oil as required
  • Salt to taste
  • Fresh coriander leaves to garnish

How to –

In a blender, put the coconut, dried chilies and cumin seeds. Make a fine and thick paste with adding just enough water and set aside. Also make a fine paste (without adding water) of Onion, green chilies, ginger and garlic. Set aside.
 
Heat oil in a heavy bottom pan, add onion paste and cook till the raw smell is gone. Now add the coriander powder, turmeric powder, meat masala and cook till the oil start to separate; for about 3 minutes.
 
Now add the coconut paste and give a quick stir. Let this cook for about 4-5 minutes. Add the chopped tomato and cook till mushy.

Add about 1.5 – 2 cups of water and salt. Bring to a gentle simmer. Now add the potatoes and stir. Cover and cook till the potatoes are 50% cooked. Uncover, add the cauliflower and continue to cook till done. Do not over cook the veggies keep them crisp. Add a little more water to adjust the consistency of the gravy as required. Finally sprinkle the garam masala and chopped coriander leaves.
Serve hot with any Indian flat bread or rice.
 
 

Kadala curry

| Rekha Vengalil


You need –

  • Black/brown chickpeas – 3/4 cup
  • shallots – sliced, 1/2 cup
  • Tomato – 1 large
  • Mince garlic – 2 teaspoons
  • Minced ginger – 2 teaspoons
  • Green chili – 1 slit
  • Curry leaves – 1 sprig
  • Chili powder – 1 teaspoon
  • Meat masala – 2 teaspoons
  • Turmeric powder –1/4 teaspoon
  • Garam masala – 1/4 teaspoon
  • Dried red chili – 2
  • Mustard seeds – 1/2 teaspoon
  • Coconut milk – 2 tablespoon
  • Whole spices
    • Star anise –1
    • Green cardamom – 2
  • For dry roasting –
    • Freshly grated coconut – 1/3 cup (packed)
    • Whole black pepper –1 teaspoon
    • Coriander seeds – 1.5 tablespoons

How to–

Wash the chickpeas in several changes of water and then soak overnight or for at least 8 hours. Pressure cook the peas with enough water till done. Set aside.
 
Heat a frying pan and dry roast all the ingredients under “For dry roasting” till brown but do not burn them. In a blender, blend the roasted coconut with just enough water to make a fine paste. Set aside.

 

 
Heat oil in a heavy bottom pan and add the mustard seeds, red chili, curry leaves and whole spices. once the seeds have crackled and the spices are fragrant; add the onion, ginger, garlic, green chili and fry till the onions are translucent and the raw smell of ginger garlic is gone.
 
Now add the Chili powder, Meat masala, Turmeric powder and cook till the oil start to separate. Add the tomatoes, salt and cook till mushy.  Add the coconut paste and cook briefly.
 
 
Add the cooked peas along with 1.5 cups of chickpeas stock or water. Cook till the gravy has reduced to the constancy as required.
 
Add the coconut milk, garam masala and stir well. Turn off the heat and serve hot with Puttu, Roti or steamed rice.
 
 

 

Vegetable kurma/masala

| Rekha Vengalil

A recipe from Das Sreedharan’s book “Easy everyday Indian”.  The recipes in the book are undeniably so easy to cook up. A book I now resort for my speedy and easy weekday cooking.

A tad of adjustments with the spice quantity to suit our taste and the curry was delicious . I teamed it up with some Jeera rice..

You need –

  • Potato – 2 small, peeled and cubed
  • Carrot – 2, peeled and cubed
  • Baby corn – 4-5, chopped
  • Onion – 1 large, thinly sliced
  • tomato – 1 large, chopped
  • Green chili – 1-2 or per taste
  • Ginger-garlic paste – 2 teaspoons
  • chopped coriander – 2 tablespoon
  • Oil as required
  • Salt to taste
  • Whole spices
    • Cinnamon –1,  1”inch piece
    • Clove – 2
    • Green cardamom – 2
    • Fennel seeds – 1/4 teaspoon
    • Bay leave- 1
    • Star anise – 1
  • For the spice paste
    • Yogurt – 1/4 cup
    • Tomato paste – 1 teaspoon
    • Chili powder – 2 teaspoon
    • Cumin powder – 1/2 teaspoon
    • Turmeric powder – 1/4 teaspoon
    • Garam Masala powder – 1/4 teaspoon
How to –

In bowl, mix all ingredients under spice paste and mix to make thick paste. Set aside.

Heat oil in heavy bottom pan, add the whole spices and saute till fragrant. Add the onion and cook till soft. Tip the ginger-garlic paste and green chilies and saute till the raw smell is gone.

Lower the flame and add the tomatoes and spice paste. Saute for 3-4 minutes or till the tomatoes are mushy. Add About 1 cup of water and bring to a boil. Tip the Vegetable and stir well. Cover and cook for about 10-12 minutes or till the vegetables are tender.
Garnish with chopped coriander leaves and serve hot with flavored Indian rice or flat bread.

 

Chicken curry–Kerala style

| Rekha Vengalil


One of my ‘much loved’ chicken curries that I mostly cook when I make appam. Incredibly aromatic and scrumptious!


You need –

Chicken – 750 grams, cut into bite size pieces

  • For the marinade
    • Chili powder – 3 tablespoons
    • Coriander powder – 1 tablespoon
    • turmeric powder – 1/4 teaspoon
    • Lime juice – 2 teaspoon
  • For the curry
    • Onion – 1 large, thinly sliced
    • Green chili – 2-3 or as per taste, Slit
    • Garlic – Thinly sliced, tablespoon
    • Garlic – 3 large cloves, thinly sliced
    • Curry leaves – 2 sprig
    • Chicken masala powder – 2 teaspoons (I used Nirapara)
    • Pepper powder – 1/2 teaspoon
    • Whole spices
      • Green cardamom pods – 3
      • Cinnamon – 1’ stick
      • Clove – 2
      • Star anise – 1
      • Fennel seeds – 1/2 teaspoon
    • Thick coconut milk – 1/2 cup
    • Coconut oil – as required

How to –

Clean, wash and drain the chicken well. In bowl , put the the ingredients under “For the marinade” and make a thick paste with just enough water. Tip the chicken in and rub the paste all over to coat well. Cover and refrigerate for an hour.
 
Heat oil in a heavy bottom pan and add the whole spices and cook till fragrant. Tip the onions and cook till translucent. Add ginger, garlic, green chilies and 1 sprig of curry leaves and cook the raw smell is gone.
 
Now add the chicken masala and saute till the oil starts to separate. Now tip the marinated chicken and stir over high heat for 4-5 minutes.

 

Add 1 cup of water, salt and mix well. Reduce the heat to medium-low ; cover and cook till the chicken is done. At this point please adjust the consistency of the gravy as needed by adding more water or continue to cook till the gravy is thick.
 
Add the coconut milk, pepper powder and bring to a gentle simmer. Turn off the heat. Drizzle 1 tablespoon of coconut oil and remaining curry leaves. Cover and let it sit for a couple of minutes before serving.

 

Serve hot with appam, rice or roti.

Malai Kofta

| Rekha Vengalil

A North Indian specialty where cottage cheese is delicately spiced and simmered in a Creamy Sauce.

Recipe source – Vahrehvah

You need –

  • For the Kofta
    • Paneer /cottage cheese – 1/2 cup, grated
    • Potato –2 large, boiled and mashed
    • Green chili –1, minced
    • Coriander leaves – finely chopped, 2 tablespoons
    • Garam masala – 1/4 teaspoon
    • Salt to taste
    • Oil for deep frying
    • Corn flour – for coating the koftas
  • For the gravy
    • Onion –1 medium, finely chopped
    • Ginger-garlic paste -1 teaspoon
    • Tomato  – 2 medium sized tomatoes, Chopped
    • Turmeric powder -1/4 teaspoon
    • Coriander powder – 3 teaspoon
    • Red chili powder – 1.5 teaspoons or to taste
    • Cumin seeds – 1/4 teaspoon
    • Garam masala powder – 1/2 teaspoon
    • Dried fenugreek leaves – 1 teaspoon
    • Fresh Cream -1/4 cup
    • Cashew nut – 30 grams, soaked in water
    • Salt to taste
    • Oil as required
How to –
 
Kofta
 
In bowl, put all the ingredients under “For Kofta” and make a lump free and soft dough (Do not add any water). Make equal sized ball and roll them on the corn flour to coat.
 
Heat oil in deep frying pan and fry them till golden brown/light brown. Remove and drain on kitchen paper. Set aside.
 
Gravy
 
Heat oil in a pan. Add the onions and cook till soft. Tip the ginger-garlic paste and sauté till the raw smell is gone. Add coriander powder, turmeric powder, chili powder and cook till the oil start to separate.
 
Now add the tomatoes and cook till it mushy. Turn off the heat and once the onion-tomato mixture is cool, blend into a smooth paste.
Heat the sauce pan, add 2 teaspoons of oil. Add the cumin seeds and allow to crackle. Add the onion-tomato paste, fenugreek leaves. 1/2 cup and salt to taste and cook for 3-4 minutes.
 
Add the cashew paste, cream and water if needed to adjust the consistency and bring to a gentle simmer. Add the Koftas and turn off the heat. Sprinkle the chopped coriander leaves and garam masala. Cover and allow to sit for a few minutes before serving.
 
Serve with Flavored rice or Indian flat bread.
 
Please note – The original recipe uses shahi jeera instead of cumin seeds. Since I didn’t have them I used cumin seeds.

Kadai Tofu

| Rekha Vengalil


You need –

  • Tofu – 150 grams, cut into thick strips
  • Bell peppers – 2 small, chopped into chunks (I used Green and yellow peppers)
  • Onions – 1 medium, sliced
  • Tomatoes – 1 large, finely chopped
  • ginger- garlic paste – 1.5 teaspoons
  • Paprika – 1 teaspoon
  • Dried fenugreek leaves – 2 teaspoons
  • Whole spices –
    • Coriander seeds – 2 tablespoons
    • Red dried chilies – 3-4 or to taste
    • Cloves – 1
    • Cumin seeds – 1/4 teaspoon
    • Peppercorn – 1/4 teaspoon.
    • Cardamom – 1
    • Cinnamon – 1 small stick
  • Fresh coriander leaves – to garnish
  • Oil – as required
  • Salt to taste

How to –

Blend to fine powder all the ingredients under “Whole spices”. Pan fry the Tofu  slices till light golden on both side.
 
Heat the oil in a kadai/skillet, add the dry spice powder, paprika and sauté till fragrant. 
 
Add the onions and cook till translucent. Add garlic-ginger, tomato and salt. cook for 3-4 minutes or till the oil start to separate.
Tip in the  Tofu, fenugreek leaves.  Turn the heat to high and mix well for about 3-4 minutes. Add about 1/4 cup of hot water.reduce the heat to medium-low for 4-5 minutes or till the gravy is thick stirring frequently.
 
Add bell pepper, coriander leaves and mix well to combine. Cook briefly.

 

 
Turn off the heat and serve hot with Indian flat bread or rice.
 

Kerala restaurant style egg curry

| Rekha Vengalil


You need –

  • Hard boiled eggs – 4
  • Onion – 3 medium, thinly sliced
  • Coriander powder – 2 tablespoons
  • Chili powder – 3 teaspoons
  • Turmeric powder – 1/4 teaspoon
  • Fennel powder – 1/4 teaspoon
  • Vinegar – 1 teaspoon
  • Coconut milk (thick) – 1/4 cup
  • Curry leaves – 2 twigs
  • Salt to taste
  • Mustard seeds – 1/4 teaspoon
  • Coconut oil – 1 tablespoon
  • Bay leave – 1 small
  • Cardamom pod – 1, crushed
  • Cinnamon stick – 1’inch piece
 

How to –

Heat oil in heavy bottom pan. Add the whole spices and cook till fragrant. Add the mustard seeds and allow to crackle. Add one twig of curry leaves followed by the onions and saute till they turn golden brown.
 
Add the coriander, chili, turmeric, fennel powders and saute till the oil start to separate. Add the 1/2 cup water, salt to taste and mix well, Add the boiled egg, remaining curry leaves, cover and cook till the gravy is thick.
 
Add the coconut milk and bring to a gentle simmer.
 
Turn off the heat; add the and serve hot with rice, appam, roti or idiyappam
 
 
 

Gongura Mamasam / mutton / lamb

| Rekha Vengalil

 

The Gongura/Sorrel leaves are popular in India especially in Andhra, a southern state of India. It is a very vital part of Telugu cuisine. The leaves are used for various preparations like pickle, pachadi, Dal (Lentils) curry, meat and seafood.
 
 
 
The recipe I share today is a spicy, hot and tangy lamb/mutton curry with a very unique flavor, which of course comes from Gongura/Sorrel leaves. Like said this is a very spicy, hot curry. So please adjust the heat to suit your taste.
 

You need – 

  • Lamb/Mutton – 500 grams, cut into bite size pieces
  • Gongura– 150 grams, roughly chopped
  • Ginger-garlic paste – 1.5 tablespoons
  • Chili powder – 3 teaspoons or to taste
  • Turmeric powder – 1/2 teaspoon
  • Coriander powder – 1 tablespoon
  • Garam masala – 1/2 teaspoon
  • onion  – 1 large, grind to a paste
  • salt to taste
  • oil – as required

How to –

Wash and clean the mutton well. Drain the water completely. In a large bowl, put the mutton  ginger-garlic paste, chili powder, turmeric powder, coriander powder, salt, 2 teaspoon of oil and Mix well. Marinate the meat for 15-20 mins.

 

Heat oil in pressure cooker pan, add the onion paste and cook till the oil start to separate. Tip in the marinated mutton and sauté for a few minutes. Add 1/4 cup of water, cover and pressure cook till the meat is done.

 

In sauce pan add the sorrel/gongura leaves with 2 tablespoons of water. Cover and cook over medium heat for 2-3 minutes or  till the leaves are mushy.

 

Once the mutton is done, uncover the pressure cooker and add the sorrel/gongura leaves. Add the garam masala  and mix well. Cook till the gravy is thick or adjust the consistency of the gravy as per your choice.

 
Turn off the heat and serve hot with rice.

 

Sending this recipe for the The National Curry Week celebrations by