Mangalorean Chicken Red Curry

A traditional recipe of Mangalorean style chicken curry in red chili spice, that is how it gets its color. It a curry of thin consistency with flavors of desiccated coconut which is slow roasted and ground to a fine paste along with its natural oil. The best combination with this curry is an aromatic short grain 'Ghee Rice'.


Serving Size: 4 to 5
Preparation time: 20 to 25 minutes
Cooking time: 30 to 35 minutes
Total time: 1 hour (approx)


Ingredients:

• 1 kilogram chicken
• 2 medium onions
• 2 small tomatoes
• 2 tbsp ginger & garlic paste
• 1/4 tsp turmeric powder
• 7 tbsp desiccated coconut (dry coconut powder)
• 1/2 chopped coriander leaves
• 2 tbsp lemon juice
• Salt
• 5 tbsp cooking oil

For Red Spice (Dry roast & grind to a fine powder)

• 8 dry red chilies
• 1 & 1/2 tbsp whole coriander
• 2 tsp whole cumin
• 2 tsp fennel seeds (badi saunf)
• 1 tsp whole peppercorns
• 5 cardamom 
• 5 cloves
• 2 inch stick of cinnamon

In case if you do not have whole red chilies, then add 2 tbsp of red chili powder to the red spice after grinding. ( according to your spice preference)

Preparation:

1. Wash and cut chicken pieces into small or medium size.
2. Make the red spice powder and keep ready
3. Finely chop onion, tomato and coriander leaves.
4. In a pan, dry roast desiccated coconut on slow flame till it changes into light golden color. Keep a close eye on it as the coconut burns very fast. So keep stirring constantly while roasting. Grind the roasted coconut powder to a fine paste till the oil appears on the surface.

Method:

1. Heat oil in a sauce pan and saute onion till soft and pink. Then add 2 tbsp of ginger & garlic paste and cook for 1 minute followed by chopped tomatoes. Cook till tomatoes melt and are well combined.
2. Now add chicken pieces and stir well. Cook on high heat for few seconds. Add salt and turmeric powder. Cover and cook the chicken on slow flame till it is half done. (for 10 minutes)
3. Then add the red spice powder and the roasted coconut paste to the chicken. Also add 1 cup of water or as required, stir well and cook on low flame with the lid on for another 10 to 15 minutes or till the chicken is fully cooked. 
4. Finally add coriander leaves and lemon juice. Check the salt and adjust accordingly.
5. Serve hot with rice.

Step by step method

Roast Chicken

Serves 2 or 3


Ingredients:

• 500 gms Chicken 
• 1/4 tsp turmeric powder
• 2 tbsp rice flour
• 1 tbsp lemon juice
• 8 to 10 curry leaves
• 1/2 cup chopped coriander leaves
• Salt
• 5 tbsp cooking oil (or more)

Grind to a fine paste:

• 1 small onion
• 5 dry red chilies
• 5 to 6 curry leaves 
• 2 inch piece of ginger
• 4 cloves of garlic
• 1 green chili

Method:

1. Wash and cut chicken into small or medium pieces. You can also use boneless chicken pieces for faster cooking.
2. Make the paste and keep ready.
3. Mix chicken pieces with the ground paste and also add 1/4 tsp turmeric powder, 2 tbsp rice flour, 1 tbsp lemon juice, salt and marinate for 3 to 4 hours.
4. Heat oil in a thick bottom sauce pan and fry the chicken pieces on high heat on both sides for 2 minutes each. 
5. Add curry leaves (green chilies if you want it more spicy), cover and cook on low flame till chicken is fully cooked. This will take about 20 to 25 minutes approx. Cook without adding any water.
6. Then add chopped coriander leaves and dry out all the liquid to make the chicken dry. You can keep the liquid if you need some gravy according to your preference.
7. Serve hot with dal and rice.  

Mango Orange Cooler

Serving Size: 1 glass



Ingredients:

• 3 tbsp mango pulp
• 3/4 glass fresh orange juice
• Sugar or honey (optional)
• 3 to 4 ice cubes
• Orange slices
• Mint leaves for garnish 

Method:

1. Take a tall glass, and place some ice cubes followed by mango pulp and orange and orange juice.
2. Garnish with orange slices and mint leaves.
3. Serve chilled.

Red Velvet Cutlet with Cream Cheese

Ingredients:

• 2 cups boiled & grated potatoes
• 1 cup steamed & grated beetroot
• 1/2 cup steamed & grated carrot
• 1 cup bread crumbs
• 300 gms cheese triangles / grated cheddar cheese (optional)
• 3 tbsp plain flour mixed with 9 tbsp of water (or more)
• 1 slice of bread
• 1 tsp chopped green chilies
• 1 tbsp grated ginger
• 1 tbsp grated garlic
• 2 tsp red chili powder
• 1 & 1/2 tsp roasted cumin powder
• 2 tsp amchoor powder
•  1/4 tsp turmeric powder
• 1/4 tsp garam masala powder
• Salt
• Cooking oil

Preparation:

• Boil potatoes with skin. Peel and grate.
• Steam carrots and beetroot, grate and set aside.
• Mix plain flour with water to make a thin water like consistency.
• Keep bread crumbs and cheese ready.
• Chop 1 green chili, finely grate ginger and garlic.
• This cutlet can be made without cheese too.

Method:

1. In a large bowl, add grated potatoes, carrots and beetroot along with all spice powders, salt, green chilies, garlic and ginger.
2. In a small bowl soak bread slice in water, then squeeze out all the water and add the soaked bread to potato mixture. Mix everything well. Taste and adjust the seasoning.
3. Take a tbsp of cutlet mixture and shape it into a ball, flatten it and stuff it with a piece of cheese cube. Dip the cutlet into flour mixture and then into bread crumbs and give it a nice shape.
4. Heat few drops of oil in a non stick pan. Shallow fry the cutlets on low to medium flame on both sides till golden brown.
5. Serve hot with any sauce of your choice.

Note: 

• In case if the cutlet mixture becomes too soft and watery then add some bread crumbs.
• If it becomes too spicy or salty then add more boiled potato.
• Cheese stuffing is optional and can be opted out.

Chana Masala

I have tried to replicate the recipe of the chana masala which I often have at a pakistani restaurant. It is cooked in very less spices, yet full of flavors. The secret of a good chana masala lies in the slow cooking method of chickpeas along with spices for hours, chickpeas should look firm and in shape but when you have it, they should melt in the mouth.





Serves: 3 to 4
Soaking time: overnight
Preparation time: Chickpeas cooked in pressure cooker for 20 minutes.
Cooking time: 30 to 40 minutes


Ingredients:

• 1 cup chickpeas
• 1 large onion sliced
• 1/2 tsp ajwain seeds (carom seeds)
• 1 tsp whole cumin
• 2 tsp coriander powder
• 1 tsp red chili powder
• 1 tbsp finely chopped or grated ginger
• 2 tsp black pepper powder
• 2 tbsp any brand chana masala powder
• 1/4 cup chopped coriander leaves
• Salt
• 4 to 5 tbsp cooking oil

Method:

1. Wash and soak the chickpeas overnight. Cook the chickpeas in pressure cooker with a pinch of salt. (some chana masala powders have too much salt)
2. Once the chickpeas are cooked, add chana masala powder and cook on slow flame for 15 to 20 minutes. Add salt if needed.
3. Heat oil in another saucepan. Add ajwain seeds, whole cumin and grated ginger. Fry for 10 seconds and add chopped onion and fry till light golden.
4. Then add 2 tsp coriander powder and 1 tsp chili powder and fry for 1 minute on low flame. (Keep a close look as the spices might burn.)
5. Add the cooked chickpeas along with all the liquid to the fried onion. Cover and cook on low flame for 30 to 40 minutes till the water is reduced slightly with a nice gravy like texture. 
6. Check the salt and spice and adjust accordingly. If you want more spicy, then add more black pepper powder.
7. Serve hot with puri or paratha.

Hyderabadi Khatti Dal

Dal seems to be a modest and a regular curry in every household. But not any more, I mean dal is not a regular curry. In this limitless and infinite world of food websites, there are countless versions of dal recipes. But for me it has always been my comfort food, and no version can beat the dal made by a mother and I would always like to come back to my mother, sit with her and have a comforting 'dal chawal' made by her. 






Serves: 4 to 5
Preparation Time: 10 minutes
Cooking Time: 20 to 30 minutes


Ingredients:

• 3/4 cup toor dal / arhar / pigeon pea lentil
• 1 large ripe tomato
• 2 green chilies
• 5 to 6 curry leaves
• 1 tsp red chili powder
• 1/4 tsp turmeric powder
• 1 tsp ginger & garlic paste
• 1/4 cup soaked tamarind juice (or 1 tbsp tamarind pulp)
• 2 tbsp ghee
• Salt
• Coriander leaves for garnishing. 
• For tempering - 1 tsp whole cumin, 2 dry red chilies, 2 sliced garlic and 2 tbsp cooking oil

Method:

1. In a pressure cooker, cook together 3/4 cup toor dal, 1 large chopped tomato, 1 tsp red chili powder, 1/4 tsp turmeric powder, 1 tsp ginger & garlic paste, 2 tbsp ghee and salt. Cook for 15 to 20 minutes.
2. Pour the cooked dal into a sauce pan and bring to a boil along with green chilies, curry leaves and tamarind juice. Adjust the salt, chilies and sourness according to your taste. Cook for 2 minutes and remove from heat.
3. Heat 2 tbsp oil in a small pan and add sliced garlic, 1 tsp whole cumin and dry red chilies. When they get aromatic and slightly change color, remove from heat and pour into the dal.
4. Garnish with coriander leaves.

Pudina Pulao | Shahi Mint Pulao

Serves 4
Rice soaking time: 30 minutes
Preparation time: 10 minutes
Total Time: 40 to 45 minutes


 Ingredients:

• 2 cups basmati rice (washed & soaked for 30 minutes)
• 1 small onion sliced
• 2 bay leaves
• 1 small stick of cinnamon
• 3 cardamom pods
• 3 cloves
• 1 star anise 
• 2 tsp ginger & garlic paste
• 1/4 tsp turmeric powder
• 1/2 cup chopped mint leaves
• 4 cups of water
• 1 tbsp vinegar
• Salt
• 5 tbsp cooking oil

 Method:

1. Heat oil in a large non stick sauce pan and add all the whole spices (2 bay leaves, 1 small stick of cinnamon, 3 cardamom pods, 3 cloves, 1 star anise)
2. Fry sliced onion till soft, followed by ginger & garlic paste, turmeric powder and mint leaves. Fry for 1 minute.
3. Add 4 cups of water, salt and vinegar. Let it come to a boil.
4. Now add soaked rice and stir gently. Place the lid and cook on medium to low heat for 10 minutes or till all the water has dried and rice is cooked.
5. Open the lid and gently stir and loosen up the sides to allow the trapped steam to escape. Remove from heat and keep covered for 15 to 20 minutes before serving.
6. Serve hot with any spicy curry. 

Mughlai Mutton Curry

Shahi Mutton Korma | Mughlai Mutton Curry

This is a Mughlai style rich mutton gravy and a very special one for me because while preparing this curry, I shot my first cooking video. Well, I enjoyed each and every moment of the shot, even though it was a lengthy process and do not ask about the mess created while shooting. This curry can not be on your daily cooking list, because of its richness from the nuts and cream. And also the procedure, which is a bit more tedious than our other usual daily curries. But you can surely impress your guest at a special lunch party or any festival occasions with this finger licking and amazing curry paired with a very special and unique Pudina Pulao or even any kind of Naan or Kulcha.









Serving Size: 4 to 5
Preparation time: 20 - 30 minutes 
Cooking time: 30 minutes 


Ingredients:

• 500 gms Mutton
• 2 medium onions
• 2 medium tomatoes
• 1 tbsp ginger & garlic paste
• 4 tbsp yogurt
• 4 green chilies
• 1 tbsp tomato puree
• 3/4 tsp turmeric powder (divided)
• 2 tsp red chili powder
• 1 tsp cumin powder
• 2 tsp coriander powder
• 1/2 tsp garam masala powder (divided)
• 1 tbsp kasoori methi (dried fenugreek leaves)
• 2 tbsp cream
• 8 cashew nuts
• Few strands of saffron
• 1/2 tsp kewra water
• 1/4 cup chopped mint leaves
• 1/2 cup chopped coriander leaves
• Salt
• 2 tbsp ghee.
• 5 tbsp cooking oil.
• Whole Spices - 2 bay leaves, 4 green cardamom, 2 big cardamom, 5 cloves, 1 inch stick of cinnamon, 1 tsp shahi jeera.

Preparation:

• Cook mutton pieces in a pressure cooker along with 1 tbsp ginger & garlic paste, 1/4 tsp turmeric, 1/4 tsp garam masala powder and salt. Set aside along with the mutton stock.
• Chop 2 medium onions, 2 medium tomatoes, 4 green chilies, mint leaves and coriander leaves.
• Keep all the whole spices ready.
• Soak saffron in few drops of warm water.

Method:

1. Heat 2 tbsp of ghee in a pan. Add all whole spices followed by chopped onion. Saute till they become soft and then add chopped mint leaves, green chilies and cashew nuts. Fry for 2 minutes, remove from heat and cool.
2. Grind the fried onion with few drops of water to a smooth paste and set aside.
3. Heat 5 tbsp of cooking oil in a saucepan and fry chopped tomatoes along with 2 tsp red chili powder, 2 tsp coriander powder, 1/2 tsp turmeric powder, 1 tsp cumin powder, 1/4 tsp garam masala powder and 1 tbsp kasoori methi. Fry the masala for few seconds and then add 1 tbsp tomato puree and 4 tbsp yogurt. Mix well and cook for 2 minutes.
4. Now add the onion - cashewnut paste and the cooked mutton along with the stock. Stir well, place the lid and cook on low flame for 5 minutes.
5. Finally add saffron water, 1/2 tsp kewra water, 2 tbsp cream and chopped coriander leaves. Taste and check the salt and add if needed. Cover and cook for another 5 minutes.
6. Serve hot with Pulao or naan. 

Chicken Vermicelli | Murg Masala Seviyan

Chicken Vermicelli is kind of a versatile dish. It can be a special weekend morning breakfast, carry it in your lunchbox as a wholesome lunch or prepare it as a special snack for your guest. It can also be your one pot meal dinner.

In India, breakfast style vermicelli is easily available by some known and popular brands. I have tried this dish with the vermicelli which is available in pasta section. You need to roast them till light brown in color and then cook along with the spices.

The other option is, not to roast but boil the pasta vermicelli separately and the add to the spices. Either way, the taste is excellent.






Serving Size: 4
Preparation Time: 15 to 20 minutes (chopping & roasting)
Cooking Time: 20 - 30 minutes


Ingredients:

• 4 cups vermicelli
• 300 gms boneless chicken finely chopped
• 1 cup chopped onion
• 1 cup chopped tomato
• 1 cup shredded cabbage (optional)
• 1 small green capsicum finely chopped
• 3/4 cup finely chopped carrot
• 1/2 cup chopped coriander leaves
• 1 tbsp ginger & garlic paste
• 1 tsp whole cumin
• 2 green chilies finely chopped
• 2 tsp red chili powder
• 1/4 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp black pepper powder
• 1/4 tsp garam masala powder
• Salt
• 1 tbsp lemon juice
• 4 cups of water
• 1/4 cup cooking oil (or less)

Preparation:

• Measure 4 cups vermicelli, dry roast in a pan till brown for 5 to 10 minutes and set aside.
• Measure 4 cups of water and keep ready.
• Chop onion, tomato, green chili, carrot, cabbage, capsicum and coriander leaves.
• Finely chop boneless chicken and keep ready. 

Method:

1. Heat oil in a large sauce pan, and add 1 tsp cumin. When it changes color add 1 cup chopped onion and fry till soft and light golden.
2. Add 1 tbsp ginger & garlic paste, chopped tomato, chopped green chilies  and chicken pieces. Fry on high heat for 1 minute. Then reduce heat and add all the spice powders - 2 tsp chili powder, 1 tsp cumin powder, 1 tsp coriander powder, 1/4 tsp turmeric powder, 1/4 tsp garam masala powder and salt.
3. Cover and cook on low heat for 5 to 10 minutes. If needed add few drops of water.
4. Now add chopped cabbage, carrots and capsicum along with 1/2 tsp black pepper powder. Cook for 2 minutes and add 4 cups of water and 1 tbsp lemon juice. Also check the salt. 
5. When the water starts to boil, reduce heat and add roasted vermicelli and stir well. Before closing the lid add chopped coriander leaves.
6. Cover and cook for 5 to 7 minutes or till all water has evaporated and vermicelli is cooked. 
7. Switch off the flame and slowly lift up the vermicelli with the ladle, so that the trapped steam comes out. Stir gently and loosen up all the sides and bottom part of the vermicelli. Cover the vermicelli and let it sit for 5 to 10 more minutes before serving.   

Step by step method

Appam & Chicken Stew

Appam is another variety of rice pancake or dosa. A regular dosa is prepared on a flat pan, whereas appams are prepared in deep round pan also known as 'kadhai' to get that unique bowl shape. After spreading the batter on to the kadhai, some of the batter settles down at the bottom. That  bread like soft base makes it very different from the normal dosa.

Very popular in Kerela and Tamil Nadu served as breakfast or as a light dinner. Any kind of spicy gravy goes well with these slightly sweet appams from coconut milk based curries to any kind chettinad curries.

Serving Size: Makes around 20 appams (depending on the size)

Fermenting time: overnight

Preparation time: 2 minutes for each appam. (30 minutes Approx) 

Ingredients:

For Appam

• 2 cups short grain rice (wash & soaked for 3 hours)
• 1/4 tsp fenugreek seeds (soak with rice)
• 1/2 cup freshly grated coconut 
• 1/2 cup cooked rice
• 2 cups water (or little more) for grinding

Grind the above mentioned ingredients to a smooth batter, consistency should be a little more thin than the normal dosa batter.

Keep the batter covered in a warm place for 8 hours or overnight. Once the batter has fermented and bubbles appear on the surface add the following ingredients:

• 2 tbsp sugar
• 1/4 tsp baking soda
• Salt to taste

Mix the batter well and the consistency should be a thin flowy batter but not too watery. Set aside for 10 minutes and then start making appams one by one. 

Method:

• Heat a kadhai and slightly grease with cooking oil using a tissue or a small clean cloth. 
• Pour a ladle full of batter into the kadhai and rotate the kadhai so that the batter sticks to the sides of the pan, and rest of the batter settles down.
• Cover and cook on medium heat for 30 seconds and then slowly scrape off the edges of the dosa and remove from pan and serve hot. Appam has to be cooked only on one side so there is no need to flip over.

Chicken Stew Recipe

Ingredients:

• 500 gms of chicken (cut into small pieces)
• 1 cup chopped onion
• 1 cup chopped tomato
• 2 tbsp of ginger & garlic paste
• 2 or 3 green chilies finely chopped (add more if needed)
• 1/4 tsp turmeric powder
• 2 tsp of coriander powder
• 1 tsp cumin powder
• 1 bay leaf & small piece of cinnamon stick
• 1/2 tsp garam masala powder
• 1 cup coconut milk
• 1 tbsp lemon juice
• 1/2 cup chopped coriander leaves
• Salt
• 5 tbsp of cooking oil

Method:

1. Heat oil in a saucepan and add bay leaf and cinnamon stick along with chopped onion. Saute till light golden.
2. Add 2 tbsp ginger and garlic paste and chopped green chilies, fry for few seconds and then add tomatoes and cook till soft.
3. Now add all spices - 1/4 tsp turmeric powder, 2 tsp coriander powder, 1 tsp cumin powder and fry for 2 minutes.
4. Add chicken pieces and cook on high heat for 1 minute and stir well till all the chicken pieces are well coated with spices. Add salt  and 1 cup water and cook covered till chicken pieces are almost 90% done.
5. Add 1 cup coconut milk, 1/2 tsp garam masala powder and 1 tbsp lemon juice. Cook on low flame till chicken is cooked and tender.
6. Finally add chopped coriander and check the salt and other seasoning. If the spice is less then add more green chilies chopped according to your preference.
7. Serve hot with Appam. 

Meat & Cheese Quesadilla

Ingredients:

• 6 rotis / tortillas
• 500 gms beef / chicken mortadella slices ( any kind of cooked meat)
• 1 cup grated mozzarella cheese
• 1 cup grated cheddar cheese
• 2 green capsicum sliced
• 2 big tomato sliced
• 2 cup shredded cabbage
• 1/2 cup pickled jalapenos or 2 to 3 mild green chilies sliced
• Cooking oil or butter for toasting. 

Note: In case if you do not have mortadella, you can use any kind of cooked meat such as, left over chicken tikka pieces or left over cooked mince.

For Vegetarians: You can use paneer tikka pieces.

Method:

1. Heat a pan and add oil or butter. Keep a roti or tortilla on the hot pan, and sprinkle handful of cheddar and mozzarella cheese.
2. Arrange the meat pieces and chopped vegetables. Sprinkle some more cheese on top.
3. Place another roti on top and press slightly. Wait for a minute. 
4.  Carefully flip over the roti on the other side and toast for few seconds. The cheese starts to melt because of the heat and binds the quesadilla together.
5. Remove from pan and cut into four pieces with a pizza cutter.
6. Serve hot.

Potato & Chutney Breakfast Toast

Sometimes it happens that we have some leftovers and really do not understand how to utilize it in the best way. This breakfast toast is all about that. When there is no more idli or dosa batter left and lot of chutney and potato bhaji remains, just spread it over the bread slices and shallow fry. Kids love it as it is not at all messy and tastes equally good. 



Ingredients:

• Slices of bread
• Potato Bhaji
• Any chutney
• Some cheese slices (according to your preference)
• 3 to 4 tbsp of sesame seeds
• Cooking oil for frying.

Method:

1. Heat a pan with few spoons of oil.
2. Take a slice of bread and spread 1 tsp of chutney.
3. Sprinkle some grated cheese or pieces of cheese slice.
4. Spread 2 tbsp of potato bhaji and sprinkle sesame seeds.
5. Now shallow fry the bread slice with filling side down. 
6. Cook on medium flame for 3 minutes and slowly turn the slice over and cook on the other side till the bread slices is crisp.
7. Serve hot with tomato sauce.

For Green Chutney

Ingredients:

• 1 cup fresh grated coconut
• 1 small piece of ginger grated
• 1 clove of garlic chopped
• 1 green chili chopped (1-if it is too hot; 2 if mild)
• 1/2 tsp cumin whole
• 1 tsp full tamarind pulp (or 1/4 cup tamarind soaked juice)
• 3 tbsp roasted chana dal (also known as phutana)
• Small bunch of fresh coriander leaves chopped (1 cup)
• Salt to taste
• 4 curry leaves.

Method:

Grind all the above ingredients with half cup of water to a smooth paste. Before taking out from the grinding jar, taste and check the seasoning and adjust the salt, chili and tamarind accordingly. Add water if needed according to the consistency of your choice. Add more water if you want it thin and less water to keep the chutney dry.

For Potato Bhaji

Ingredients

• 3 medium size potatoes
• 2 medium onion
• 1 inch piece of ginger
• 2 to 3 green chilies
• 6 to 7 curry leaves
• 1 tbsp urad dal
• 2 tsp cumin
• 2 dry red chilies 
• 1/4 tsp turmeric powder
• 1/4 cup chopped coriander leaves
• 4 tbsp cooking oil
• Salt to taste.

Method:

1) In a pressure cooker, boil 3 medium size potatoes. No need to peel or cut. Once it is cooked, peel and mash the potatoes.

2) While the potatoes are getting cooked, you can prepare the tadka and keep ready.
3) For Tadka (tempering): Heat oil in a sauce pan and add 1 tbsp urad dal and 2 tsp cumin seeds. When it starts crackling and changes color, add 2 dry red chilies, chopped ginger, green chilies and curry leaves.
4) After a minute, add 2 medium onion roughly chopped, and fry till they just soften, do not brown the onion.
5) Add 1/4 tsp turmeric and fry for few seconds till well combined with onion.

6) Add the mashed potatoes and mix well.

7) Finally add salt and chopped coriander. And cook for 2 minutes and remove from the heat.