Saturday, 27 August 2011

Sinful and Decadent- Gourmet Molten Chocolate Mini Cakes- Cause You are worth it !!


This is a decadent, melt- in- the-mouth, gourmet chocolate dessert....once eaten never forgotten!!.......
The outer soft chocolate layer gives way to a molten, velvety, sinful chocolate center that will take your breath away!! Made as individual portions in ramekins. Can be served hot straight out of the oven with a dollop of ice-cream or served chilled the next day. Personally I prefer it cold.
Legend has it that this molten chocolate cake which is popularly known as the 'chocolate lava cake' was a result of a major culinary disaster. The chocolate sponge cake was pulled out of the oven way too early, resulting in its center being goooeyy and chocolatey, and the story goes on that as the chef didn't have any time to rectify it, he served it as the "chocolate lava cake" (...I don't blame him...... what a lovely treat!! )

This recipe is very versatile, depending on how runny you want the centers. You can accordingly alter the baking time... I like it with a molten oozing center -- so i baked it for around 9 minutes, such that the top is cooked through, but the center is molten liquid. If you don't like the liquid-center just cook it for a little longer, and you will have an incredibly moist chocolate cake. So, either way, its a win win situation!!
Ingredients Serves 4 people
6 oz or 180 gms Semi-Sweet Dark Baking Chocolate (or use your favorite 70% dark chocolate bar) 
6 oz. or 180 gms of Butter (diced, room temperature) 
3 Eggs 
1/2 cup Granulated Sugar
1/3 cup Flour Butter for Ramekins
Method: Preheat oven to 350°F or 180C 
1. Melt chocolate on low flame in a bain-marie (double boiler). When melted, take of flame. 
2. Stir in the diced butter, until it melts. 
3. In another bowl, beat eggs and sugar, until it starts to whiten. 
4. Stir in melted chocolate and then the flour. 
5. Butter 4 individual ramekins, and pour in chocolate batter. 
6. Cook for about 9-10 minutes. 
7. Tip ramekins upside down onto dessert plates and serve.


Tips: You can prepare your chocolate lave cake recipe ahead of time, and then bake 10 minutes before serving. In terms of buttering the ramekins: butter the bottoms first, and then butter the sides, wiping from the bottom up to the top. It helps the chocolate to rise even more.
Enjoy!!

Wednesday, 24 August 2011

Simple Hot and Spicy Beef Curry! The Express Way!


This is another Express recipe I developed when I wasnt in the mood for the laborious intricacies..roasting /grinding and frying..etc....etc..... if you like one pot and non- fuss wonders this recipe is for you, will save you lots of time .....simply toss in all the ingredients into a pot and let it cook slowly allowing the meat to become tender and take in all those lovely spices and flavours.
In the UK, beef tends to be very tender, hence I rarely use a pressure cooker, unlike back home where the meat has to be pressure cooked to get it soft. Hence if you do have to use a pressure cooker follow the below recipe and cook it to your liking. I like the gravy slightly thick.
Serve hot with boiled rice or parathas.



Ingredients for Hot and Spicy Beef Curry:
Beef - 750 gms
Red chilli powder- 2 tbsps
Coriander powder - 1tbsp
Black Pepper - 1 tsp
Cinnamon powder - 1/4 tsp
Cloves powder- 1/4 tsp
Cumin powder - 1 tsp
Turmeric powder - 1/2 tsp
Onion- 1 large sliced
Ginger garlic paste- 1tbsp
Green chillies - 3 nos
Tomatoes - 2 small nos (ripe and not sour) chopped
Fresh Curd- 1/2 cup
Oil - 3 tsps
Salt - As reqd
Curry leaves - 1 sprig
Coriander leaves - 2 stems
Method
1. Take all the ingredients in a wide bottomed vessel add 1/2 to 3/4 cup water. Cook on a slow- medium flame till done( around 30- 45 minutes) Stirring in between. Check for salt. I like the gravy thick so allow the gravy to dry up and thicken once the meat is cooked(you can add/ reduce water to alter the gravy consistency) 2. Garnish with chopped coriander leaves and serve with boiled rice.
Enjoy!

Saturday, 20 August 2011

Honey Cake/ Honey-Chilli Cake

Now anyone living in Bangalore im sure has seen or relished this cake........the famous Iyengar Bakery's Honey cake....One of my fondest memories of Bangalore bakeries produce other than Thoms Cafe's Meat puffs, Sweet Chariots Rum tarts and Fresh Pineapple Cake, and Iyengar bakery's Egg puff and Dilpasand is their famous orange coloured jam topped honey drizzled Cake......
This cake has been on the back burners of my to do list for a long time and recently when one of my friends Sonali posted on her fb wall of the various yummy treats Bangalore has to offer I remembered this cake.....and the desire to make it has finally seen the light.....
On my recent trip home I was fortunate enough to be there when the honeyman Prakash knocked on our gates with a freshly removed honeycomb laden with several kilograms of silken pure and fresh honey....... we couldnt contain ourselves and just bought a lot ....i mean a whole comb's worth of honey from him, twelve kilograms in all.......for a good amount :)
So back in the UK well armed with a big bottle of honey....I decided to put it to good use by baking this all time favourite. If only Iyengar bakeries would open a branch here (I hope you are listening Mr Iyengar......:)) .....
Next task was to look up a recipe for the honey cake........since I did not find a suitable one I decided to adapt a recipe I have for very tasty lemon drizzle cake. So I made the sponge cake, drizzled it with a lot of sweet honey drizzle, topped it with a good layer of raspberry jam, as I love chilli I added a bit of chilli to the jam topping for that little kick( optional) and and.................the verdict....
If you are living in a location where Iyengar bakeries do not operate , I promise you this recipe will not let you down.............with every honey laden bite into the soft sponge you will sing ......."sugar....ahh....honey honey....you are my candy and you got me wanting you".........tarararara..........Enjoy!!
To make this cake you will need:
Ingredients:
Plain Flour:250gms
Baking powder: 1.5 tsps
Granulated Sugar:250gms
Eggs: 4 large
Unsalted Butter: 250 gms
Milk: 4tbsps
Vanilla Essence:1 tsp
For the topping:
Mixed fruit or berry fruit jam: 4 tbsps
Sugar: 2tsps
Cayenne pepper powder: 1.5 tsps( optional only for honey chilli cake)
For the drizzle or soak:
Honey: 1/2 cup (use a universal standard measure)
Sugar: 4 tsps
Water: 150 ml
Rose water: 2 tsps
Method:
Preheat oven to 160C .
1.Sieve the flour with the baking powder twice and then put into a large mixing bowl.
2. Put all the remaining cake ingredients into the bowl. Ensure the eggs and butter are at room temperature. Beat together till there are no visible signs of dry flour and the mix is uniform. (Put in 2 pinches of food grade natural sunset yellow colouring if you want the authentic Iyengar bakery look, or else skip it.)
3. Pour into 21 cms cake tin which is preferably nonstick with a unlocking base, or any type tin would do.
4. Place in the center of oven and bake for 35- 40 minutes. Check with a skewer at 30 minutes, it should come out clean when insered into center of cake when done.
5. While cake is baking prepare the honey drizzle. Put all drizzle ingredients except rose water into a small saucepan and stir till sugar dissolved, allow to come to a rolling boil on a low flame till it becomes syrupy. Remove any scum that collects on the top. Add rose water. Keep aside to cool down.
6. Once cake is done take out of oven, pierce all over with a toothpick. Pour the cooled syrup over the hot cake.
7. Prepare jam topping by placing jam and sugar in a small saucepan. Heat jam mixture gently till melted. If making honey chilli cake add cayenne pepper and cook for 2-3 minutes more. Cool the topping before pouring over the top of the cake. Spread evenly. Scatter some grated coconut on the top of cake. Let the cake soak in all the lovely honey drizzle for 3-4 hrs. Serve at tea time or anytime , chilled or just as it is.

Enjoy!!

Wednesday, 17 August 2011

Sauteed Cabbage with Chilly, Ginger and Coconut/ Cabbage Sukke- The Express Way!

Well you know those days when you trying to keep up with a budding baby whose just learned to crawl, have a pile of clothes sitting in a corner, carpets that have seen better days and a whole load of mail that needs to be acted on.....well on such days the last thing on my mind is to COOK!!

Well off late Ive had many such days when 24 hrs in a day is just not enough!! And unluckily for me, my sweet mom lives too far away to ask for a packed lunch.....

Hmmm....all said and done......life goes on .......and so the reason for me creating this recipe. I had a cabbage that needed doing and as I said I wanted a quick simple recipe with no fuss... as one of my favourite celebrity cook Nigella rightly puts it -Cooking the Express way!!

I simply finely sliced up the cabbage and onions and put them in a vessel, chopped up some green chillies and ginger finely, put them into a mortar with some cumin seeds and coarse sea salt... and started banging away ( trust me ...very therepeutic ;) a minute later added a handful of coconut to the coarse mix and continued banging for a minute more...and then I was done.

Put the pounded spices over the cabbage gave the cabbage a good mix and massage (calming as well :)) and then left it to cook on a medium to high flame for 7-8 minutes tossing regularly........it was all done in flat out 15 minutes....prep and cooking included :) and believe you me it was yummy........

Please try it to believe it.......and tell me how you liked it.........!!


Ingredients:

Cabbage: 1 small or half of a large one
Onion: 1 medium sized
Green chillies: 5 ( i like it fairly hot...you can reduce chillies to tone it down)
Ginger: 1 and half inches
Cumin seeds: 3/4 tsp
Coconut : fresh or dessicated: handful ( i used dessicated)
Sea salt: 2 tsps
Oil: 3-4tsps

Method:
1. Finely slice cabbage and onion. Place in a vessel.

2. Finely chop green chillies and ginger. Pop it in the mortar along with cumin seeds and coarse sea salt and pound it well for a minute to release all the juices. Then add the coconut and pound for one more minute.

3. Add the pounded mixture to the cabbage, 3tsps oil and mix well ( use your fingers give the cabbage a good massage with the spices) , make sure to wash your hands well afterwards.

4. Add 3 tbsps of water to the cabbage and keep it on a medium to high flame to cook, Close lid. Check in 3 minutes, give the cabbage a good stir. Check again in another 5 minutes. Do not overcook, I prefer a slight crunch. Check for seasoning. Stir well.

Serve hot.

If you do have the time a tadka wih 1/2 tsp mustard seeds and 1/4 tsp urad dhal will give a new dimension to the dish.





Serve with plain rice , daalisosaar and pickle. Enjoy.

Tuesday, 16 August 2011

Baked Aloo Gobi Mutter / Baked Spicy Potato, Cauliflower and Peas.



Now who doesn't have a soft corner for this wonderfully spiced Punjabi dish where the humble potato and the not so well appreciated cauliflower are married off together with a whole host of spices and flavourings.....hmmmm....

Well since baby was born , I rarely get the time to cook elaborate meals, hence thinking cap on, I decided to bake the potato and cauliflower in an oven with some salt and chilli/ cayenne pepper powder (and while it was baking I was free to play with little bubba) .... once baked I then flash fried the cooked potato and cauliflower in some oil and final dressing of spices..

I tell you it was fuss free and yummy. Do try it....give it a go and let me know what you think of my baked version.

To make sure the cauliflower and potato cooked in same amount of time I  chose baby potatoes as they cook quicker and made them into 1/2 inch cubes and tore each large cauliflower floret into smaller slender florets.

Ingredients:
Baby potatoes-5 nos. peel and chop into 1/2 inch cubes
Medium size Cauliflower- 1 no.- cut into small florets
Peas - handful
Cayenne pepper/ chilli powder- 3 tsps
Cumin powder- 1/2 tsp
Coriander powder- 1 tsp
Amchur powder- 1/2 tsp
Garam masala- 1/4 tsp
Hing- 2 pinches
Ginger garlic paste- 1tsp
Cumin seed- 1 tsp
Oil: 5 tbsps

Method:
Preheat oven to 200 degrees centigrade or 400F.

1. Place chopped florets and potatoes on a baking sheet, pour over 3 tbsps oil, sprinkle over salt, 2 tsps chilli/cayenne pepper powder and mix well with fingers.

2. Bake in center of oven for 10 mins. Then turn over and bake for another 5 minutes. Check whether done . The potato should be well done and I prefer the cauliflower to still have a little bit of crunch. Take the baking tray out of the oven and keep aside.

2. In a small bowl take all the remaining dry spice ingredients, add 1/3 cup water, mix well, to make a runny paste.

3. Heat oil in a wok, add hing, cumin seeds (let it splutter) , add the ginger garlic paste, fry for 2-3 mins, add masala paste, fry for 2 mins, add peas(optional. I use frozen peas) and fry for 2 more minutes.

4. Add the baked potatoes and cauliflower, toss well till evenly coated, (sprinkle more water over vegetable if it appears too dry). Cook for 3-4 minutes.

Garnish with chopped coriander leaves and serve warm with rice pulao. Enjoy!

Monday, 15 August 2011

Spicy Chilli and Thyme Lamb Chops.

This hot and spicy Lamb Chops/ Cutlet preparation is lip smacking good. Cook it over a coal barbeque or in a hot griddle pan and enjoy its juicy and wholesome flavour.
To make it I marinated the Chops with some cayenne pepper, paprika, garlic powder, lemon juice and fresh thyme herb. Left it sitting for an hour and then pan fried it in a griddle pan for 2-3 minutes each side on a high heat till done. Then prepared a quick and easy sauce to go with it. Suitable for a warm summer's day with a fresh salad and herbed baby potatoes/potato wedges.
To make Spicy Chilli and Thyme Lamb Chops you will need:
Ingredients:
Lamb chops/cutlets-4 nos.
Cayenne pepper- 1tbsp
Paprika- 1/2 tsp
Cumin powder- 1tsp
Garlic powder- 2tsps
Fresh or dried thyme chopped - 1 /2 tsp
lemon juice: 1/2 no.
Salt to taste
For the sauce-
beef stock cube- 1/2
light soya sauce- 2 tsps
cayenne pepper 1/2 tsp
pinch of sugar
lemon juice- 1/4 no.
Water- 3tbsps
Method:
Mix all the marinade ingredients together, sprinkle and pat down over the chops. Cover and marinate for an hour or longer if you can.
  1. Place the chops on a hot griddle pan fat side down first to render the fat down and turn it crispy then fry for 2-3 minutes on each side or until done to your liking.
  2. Remove from the pan and allow to rest on a plate for a couple of minutes while you prepare the sauce.
  3. For the sauce deglaze the pan in which the chops was cooked in by pour in three tbsps of water into the pan to loosen all the spicy lamb marinade at the bottom of griddle pan, then add the other sauce ingredients. Bring to one boil, pour over the chops.
  4. Serve along with fresh salad and potato wedges.

Wednesday, 10 August 2011

Mangalorean Style- Masala Fried Squid/ Calamari.


This is one of my favourite Seafood.



I remember as a child when I accompanied mom to the fish market in her home town, eating squid was unheard of... it was either thrown away, given for free or taken for cat food. Journeying to the present....it is a delicacy in most fish loving countries...hmmmm
The piquant and heavenly aroma of frying squid with the meet mirsang/ chilli paste is enough to make me drool. The distinct aroma of the curry leaves used in this recipe is irreplaceable. The trick with calamari is to flash fry it, that is cook it on a high heat for a very short time. This brings out its lovely texture. Overcooking it makes it rubbery.



To make masala fried squid you will need:
Ingredients:
Squid-1 large squid
Mangalore Meet Mirsang paste
Onion finely sliced -1 medium size
Curry leaves- 12 leaves
Coconut /any other vegetable oil to fry.


To make quick and simple Mangalore Meet Mirsang/ Chilli paste:
Kashmiri or Bedagi Chilli powder- 2 tsps
Cumin Powder- 1tsp
Tumeric powder- 1/4 tsp
Vinegar- 1tbsp
Salt to taste.


Method:
1. Take all masala ingredients in a bowl, add water to make a shiny paste. Do not make runny or too thick.
2. Clean the tube and tentacles of the squid well. Dry with paper towels. Slice the tube into 1/2 inch thick rings (remove the film inside the body)
3. Marinate cleaned squid with the paste for minimum 10 minutes to maximum 1/2 hour.
4. To fry: In a hot tawa heat sufficient vegetable or coconut oil ( 3-4 tbsps) . Place onion and curry leaves into the oil and fry till onion turns golden brown. Then turn up the heat to high and carefully add the squid in a single layer over the top of the onions, toss the squid about on high heat for a minute or two till just done. (Add more oil as require to prevent the masala burning). As soon as the squid starts turning appearance from translucent to opaque/white, it is done. Take off the heat. Overcooking will make the squid rubbery.



Masala fried squid is ready. Serve along with drinks or as an accompaniment with rice and Daalisosaar.

Tuesday, 9 August 2011

Important Notice to all my Dear Readers- Renaming of the Blog

Dear Friends,
As of the 15th of August 2011 "Konkani Food Blog- Tickle My Senses" will be renamed - to "Mangalorean Food Blog - Tickle My Senses ". Please kindly note the change in name. The url/ web address remains unchanged which is www.ticklemysenses.blogspot.com. This applies only while using the google/ any other search engine to locate the blog, which will soon be found under keywords "Mangalorean food blog"
Thanking you,
Yours Sincerely,
Carol Pereira

Monday, 8 August 2011

Mangalorean Style Cockles/ Clams in a Spicy Coconut Masala or Khubbe Sukke

This is another classic Mangalorean dish loved by all. Made along with a simple blend of spices and grated coconut this dish is finger licking good or must I say cockle licking good ;)~

Cockles/Clams or Khubbe in Konkani are a popular type of edible shellfish in Mangalore. They are available in 3 varieties ie. Khubbe,Tisre or Kalva. They are collected by raking them from the sands at low tide.

Whenever we go to hubby's estate we try to sneak a trip to the neighbouring village where we can go cockle picking at low tide :) It is good fun as we have a large group of adults and children on their knees shovelling through the sands with their fingers or shovels looking for cockles, and competing on who can collect the most amount of cockles. Only the big cockles are selected as they are meatier. These cockles are then taken home in a bucket of water, rinsed well and soaked in a bucket of fresh clean water for a few hours to allow all the sand within the cockles to be let out. After a few hours the cockles are opened using a traditional adhalo ( a tool with a wooden seat and a iron sickle at one end) meat is collected onto one shell and the empty shell is thrown away.

There are many ways of preparing cockles. Either in a dry style with a simple array of spices and coconut as in this recipe called "Khubbe Sukke" meaning 'cockles in a dry spicy coconut masala' or served as "Khubbe Mutlees" where 'cockles are cooked in a spicy rich coconut gravy with rice dumplings' (mutlees).

Mom prepared this Sukke dish for us on our recent trip home it was awesome. Served along with daaliso saar and plain rice. It is simply delicious.





To make Khubbe Sukke you will need:

Ingredients: 
Fresh Cockles: 100
Coconut grated: 1 no.
Salt to taste

For Grinding:
Dry red Chillies (bedagi/ kashmiri):12
Whole Cumin: 1 tsp
Pepper corns: 10 no
Turmeric: 1/2 tsp
Tamarind juice extracted from marble size piece

For tadka:
Oil:2tsps
Mustard seeds: 1tsp
Garlic flakes 2nos.
Curry leaves: 1 sprig

Method:
1. Grind masala.
2. Crush garlic flakes.
3. Heat oil in a large vessel, add crushed garlic flakes, once it browns add mustard seeds and curry leaves. Once the seeds crackle add the ground masala paste and coconut, fry well for 5 minutes.
4. Add the cleaned opened cockles and stir well to allow masala to coat the cockles, if its very dry add 2 -3 tbsps water. Close the vessel and cook for 10 mins.
5. After 10 minutes open vessel taste for salt. Cockles are quite salty on their own so taste before adding any extra salt.
Serve hot along with congee ( ricecooked and served in its water) or plain rice and daalisosaar.
Enjoy.

Thursday, 4 August 2011

Baby's gone Bananas- Banana and Cashewnut Cake




Baby is completing 7 months and the last month has seen him sampling a variety of foods. Well like most first time parents we were lost on how to begin weaning....then after a dozen calls home.....internet browsing and having watched my lil niece being weaned....we decided on 2 simple rules......1. baby must be allowed to try all kinds of foods within reason....(that means no chocolate :( 2. he should start on fruit and veg, and after a few weeks of being purely vegeterian he would be introduced to meat. ( our fear of him not eating vegetables after trying out meat was scary....family history ;)

So after a lot of comtemplation on which fruit to start him on.....we decided to start him on a non- cooked variety and the fruit we chose was the banana, a good choice I must say for he relished each spoonful of the mashed gloriously sweet, soft silky fruit, with a wide smile, and half a banana later we had a very satisfied baby :)

Of all the vegetables/fruits he has had since ....carrots, beans, peas, potatoes, spinach, parsnips, radish, cauliflower, broccoli, courgettes,tomatoes, sweet potatoes, strawberries, cranberries, apples, pears, papaya, avocado...(name it he has had it).....he still loves the banana, and has one everyday. Hence our house always has an abundant supply of bananas.

Well having said that there are occasions wherein a few bananas always turn spare hence i have the task of finding innovative ways to utilise them. Apart from the mangalore bun, banana loaf, milk shakes, ghariyos, this simple and tasty cake is a winner. I found this recipe by Rhonda J at  Food.com it has had many good reviews so decided to try it out. Its supermoist and light texture is filled with banana goodness. Should be tried. Can make a treat in tiffin boxes or for tea time. I added some cinnamon powder and a few cashewnuts to the cake batter to give a bite to the cake and improve its nutritional value.

Food Fact: Bananas also known as the ‘Poor Man’s Fruit’ falls into the category of healthy foods. Needs no cleaning, cooking, available cheap and is ready to eat. Full of vitamins like vitamin A and C and a large number of vitamins from the B group, including thiamin, riboflavin, niacin and B6, as well as traces of folic acid. Vit B6 essential in the production of hemoglobin which keeps you from being anemic as well as white blood corpuscles which are part of your immunity system and help you fight diseases. It is also crucial in maintaining proper blood sugar levels by helping convert carbohydrates into glucose. Bananas are also a great source of potassium. Potassium is a vital ingredient in ensuring the proper functioning of muscles. This means potassium is essential for the proper functioning of your heart. Bananas are also very rich sources of carbohydrates and fibers. Fibers improve our digestive system and ensure that we get the most nutrients from the food we eat. A single banana is adequate to fulfill 16% of our daily fiber requirement ( helps to make baby poo time stress free ;)) Bananas also contain manganese and magnesium among other minerals that are part of our daily dietary requirement.

Cashewnuts are a good source of iron and zinc with good fats having zero percent cholesterol, also contains selenium an antioxidant known to fight cancer. Cashew nuts have a high energy density and high amount of dietary fiber, both which have been attributed to a beneficial effect on weight management, but only when eaten in moderation.



To make Banana and Cashewnut cake
Ingredients:
Bananas mashed- 1 and half cup
Lemon juice- 2 tsps
Plain flour- 3 cups
Baking soda- 1.5tsp
Salt- 1/4 tsp
Butter- 3/4 cup
Sugar- 2 and 1/8 cup
Eggs- 3 large
Vanilla extract- 2 tsps
Buttermilk-1 and half cup
Cinnamon powder- 1 tsp
Chopped cashewnuts- 10

Directions:
1. Preheat oven to 275°.
2. Grease and flour a 9 x 13 pan.
3. In a small bowl, mix mashed banana with the lemon juice; set aside.
4. In a medium bowl, mix flour, baking soda and salt; set aside.
5. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
6. Beat in eggs, one at a time, then stir in 2 tsp vanilla.
7.Beat in the flour mixture alternately with the buttermilk.
8. Stir in banana mixture.
9. Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
10. Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.

NB: I have also made this cake before adding a few dried berries instead. You can add anything you like into the batter including choc chips :)

I am sending this recipe to Ramya Rajesh's event B for Banana hosted at Ramya's recipes.


Mangalore Style Hot Pepper Chicken.

This is a simple hot dry chicken recipe I learned from my Mom . The chicken cooked with a few simple everyday ingredients is really hot, tasty and succulent. This treat goes well as starters alongside a hearty peg or as a main meal with potato wedges and a fresh salad with yoghurt.
Ingredients:
1 whole chicken cut into large pieces.
Salt-1/2- 1 tsp
Lemon juice- 1/2 no.
To grind for marinade:
Pepper corns- 2 tbsps
Ginger garlic paste- 2 tsps
Green chillies- 3
Turmeric- 1/4 tsp
Curds 3tbsps
Lemon- 1no.
Salt to taste.
Oil/ghee to fry.

Method:
1. Clean the chicken well and cut into large pieces. Remove excess water. Make slits all along the fleshy portions of chicken, using a knife to allow marinade to penetrate the meat. Apply salt and lemon juice all over the meat. Leave aside for 10 mins.
2. Meanwhile grind all the masala ingredients together to a fine paste. Add curds and lemon juice. Taste for sufficient salt.
3. Apply marinade all over chicken, leave for atleast 1-2hours.
4. Heat 3 tbsps of oil in a large non-stick pan. When hot place the chicken pieces carefully. Once the meat has browned on one side turn upside down to brown other side say 10 minutes on each side, add a cup of water, close the pan with a lid and cook on a medium heat for another 15-20 minutes till done. Add more water if required to cook chicken.
5. Once the chicken is cooked leave the pan open and allow the gravy to dry up and thicken sufficiently enough to coat the chicken pieces. Let the chicken rest for a few minutes before serving.
Serve warm with a wedge of lime.
Enjoy :)