Indian recipes

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.

 

Ulli theeyal

| Rekha Vengalil
 
Ulli means pearl onion/shallot and theeyal means fried curry. Shallots has always been an integral part of Kerala cuisine. A simple and flavorful curry where the shallots are cooked in roasted coconut paste. Simple yet a delicious curry.
 

You need –

  • Shallots/ pearl onions – 1 cup, Cut into half if big
  • Grated coconut – 3/4 cup
  • whole coriander – 1.5 tablespoons
  • Whole died chili – 3-4 or per taste
  • curry leaves – 2+ 1 sprigs
  • Turmeric powder – 1/4 teaspoon
  • Tamarind – 1gooseberry sized ball, Soaked in 1/4 cup warm water and pulp extracted
  • water – as required
  • salt – to taste
  • Coconut oil – as required

For tempering-

  • Mustard seeds – 1/4 teaspoon
  • Fenugreek seeds – 1/4 teaspoon
  • Curry leaves – 1 sprig
  • Dried chili – 1
  • Coconut oil – as required


How to –

Heat a frying pan, dry roast the coconut, dried chili, whole coriander, turmeric powder and 1 sprig of curry leaves till dark brown but do not burn. Turn off the heat and allow to cool. once cooled blend till smooth paste. Set aside.
In pan, cook the shallots, 1 sprig curry leaves with just enough water to cover the shallots or around 1 – 1.5 cups of water till tender and pale.
 
Add the ground paste, tamarind pulp, water as required and salt and bring to a gentle simmer, Turn off the heat.
 
 
For tempering :
 
Heat around 1 tablespoon of oil in a pan, add the mustard seeds, fenugreek seeds, dried chili, curry leaves and allow to splatter. Add this to the curry and serve hot with rice.
 
 

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.

Potato stir-fry

| Rekha Vengalil
 
A long pending post! I make this very often, but never made into this space. One of my favorite from childhood, indeed the first recipe I learnt from my mom. An easy and uncomplicated recipe, we normally savor this with Rice, sambar/Rasam.  

You need –

  • Potato – 2 nos, cut into bite size cubes
  • Onion – 1 small, finely chopped
  • Garlic – 1 small clove, minced
  • Chili powder – 1/2 teaspoon or per taste
  • Turmeric powder – 1/4 teaspoon
  • cumin seeds – 1/4 teaspoon
  • Dried Kasoori Methi– 1 teaspoon
  • Garam masala – 1/4 teaspoon
  • Oil – 1 tablespoon or as required
  • salt to taste
  • Coriander leaves – to garnish

How to –

In a pot boil the potatoes with turmeric powder till done. Make sure not to over cook and mushy. Drain the water and set potatoes aside.

Heat oil in pan, add the cumin seeds. Once they start to pop, add the chili powder and fry for a minute. Add the onion and garlic and saute till the raw smell of garlic is gone and onions are soft and start to brown.

Add the cooked potatoes salt and mix will. Sauté for 2 minutes. Now add the Kasoori Methi, garam masala and stir fry for a minute.


Turn off the heat and garnish with fresh coriander leaves. Serve hot with rice and curry.

 

My 200th post and Beef Ularthiyathu

| Rekha Vengalil
This is my 200th post and here’s thanking each one of you for making this journey so wonderful with all your lovely comments and feedback. Truly overwhelmed and feel so blessed. The journey that I started a year back has sure got me some wonderful friends whom I have not met but the bond seems to be growing stronger. Also taking this very moment to thank my family and friends for being a wonderful support. Though at times my daughter says Foodolicious is boring because every time I make her favorite food and I photograph it first before serving her  but still she is all ready to help me when I need her either for a photo or just for clean ups. Love you Molu 🙂 Life is beautiful 🙂
 
Before marriage I was quite reserved when it came to food and especially meat. The only thing I ate was chicken and once in a while lamb. Things have changed and thanks to my hubby who has very tactfully got me eating beef and pork.
 
And yes I had not tasted beef until I had this dish and the only way I like it. So flavorful and tender and yes biting into those coconut slices makes it one delicious dish. If you don’t eat beef  then you can cook this with Lamb but the cooking time will be little longer but taste equally good. Feel free to add more fresh green chilies if you want to make it hotter.  
 
This is truly Kerala’s best.


You need –

  • Beef – 500 grams, cubes into bite size pieces
  • Coconut meat – 1/2 cup finely sliced
  • Chili powder – 1/2 teaspoon
  • turmeric powder – 1/4 teaspoon
  • Ginger & garlic paste – 1 teaspoon
  • Shallots – finely sliced, 1/2 cup
  • Garlic cloves – Minced, 1 tablespoon
  • Ginger – julienned, 1 tablespoon
  • Green chili – 2 or as per taste, slit
  • Corriander powder – 1 tablespoon
  • Black pepper powder – 1 teaspoon
  • Garam Masala – 1 teaspoon
  • Curry leaves – 2 twigs
  • Salt to taste
  • Coconut oil – 2 tablespoon

How to –

In pressure cooker, put the meat, turmeric powder, chili powder, ginger garlic paste and salt. Mix well and cook till done with 2 tablespoons of water. Once done, uncover and drain the meat from the stock reserving 1 tablespoon of the stock and set aside.

In skillet/kadai/wok, heat oil and add the sliced coconut pieces, ginger and garlic and fry till fragrant . Add the shallots, green chilies, curry leaves and continue to fry till the onions turn golden brown.

Add the Coriander powder, garam masala powder and saute for 2 minutes or till oil starts to separate. Now add 1 tablespoon of reserved stock and loosen up the spice mix (this helps the spices to coat the meat well). Add the meat and mix well to coat.

Add the black pepper powder and over medium heat cook for 10-12 mins or until the mixtures is very dry; stirring continuously.

Serve hot with Rice and curry.

 

Dal Palak

| Rekha Vengalil

You need –

  • Mung dal/split pigeon peas – 1/2 cup
  • Red chili powder – 1/2 teaspoon
  • Turmeric powder – 1/4 teaspoon
  • Water – 1 – 1.5 cups or as required
  • Spinach – 1 bunch, chopped
  • Black mustard seeds – 1/2 teaspoon
  • Onion – 1 medium, finely chopped
  • Garlic – 2-3 cloves, minces
  • Ginger – Minced, 2 teaspoons
  • Tomatoes – 1 small, finely chopped
  • Garam masala – 1/2 teaspoon
  • Oil – 1 tablespoon
  • Salt to taste
 How to –

In a pressure cooker, add the lentils, chili powder, turmeric powder, water and cook till done. set aside.

Heat oil in a pan, add the mustard seeds and once they start to sizzle, add the onion, ginger and garlic. Stirring continuously till the onions turn translucent. Now tip the garam masala and cook till fragrant. Add the tomatoes and stir from a few seconds.

Add the cooked dal, salt to taste and water too adjust the constancy as required. Stir in the spinach, cover and cook till the spinach is cooked through about 2-3 minutes.

Serve hot with rice or roti.