Friday, 26 July 2013

Simple Chicken Curry with Potatoes without Coconut.

Potatoes in a curry....oh yeah...anyday!! I am a sucker for potatoes in a curry. Be it an egg curry, mutton or beef curry or the famous Goan sausage curry, its gotta have potatoes in it :)  
If you have never tried adding potatoes to your curry, and you are wondering what the obsession is all about, let me tell you.

It is bewildering as to how the most ordinary potato, absorbs all the wonderful flavours from a curry as its cooks, to magically metamorphose into a delicious spice packed bomb. Each starchy bite releases these wonderful savoury spicy flavours into your so delicious and gratifying.

Well todays dish is a mildly spiced semi thick chicken curry that is bursting with the flavour of fragrant spices like cumin, fennel, cardamom, cinnamon, cloves, pepper corns and green chillies. Much akin to a stew but without the added calories of coconut milk, it makes a perfect accompaniment to chappatis, panpole/ neer dosa or puris. Why not savour the simplicity of its flavours.

To Make Simple Chicken Curry with Potatoes without Coconut.
Serves: 4 | Preparation time: 30 mins | Cooking time: 40 minutes.
Chicken: 1 kg ( I used 8 medium skinless thighs)
Curry leaves: 1 sprig
Oil to fry: 1-2 tbsps
Onions: 1 large roughly sliced
Tomato: 1 large finely chopped
Potato: 1 large, cubed into 2 inch pieces.
Water: 2 cups
Salt to taste
Vinegar to taste

To Grind Spice Paste/ Masala
Onion: 1 medium sized
Green chillies: 6-7 nos.
Ginger: 2 inches
Pepper corns: 8-10
Cumin seeds: 1tsp
Fennel seeds/ Saunf: 3/4 tsp
Turmeric powder: 1/2 tsp
Cardamoms: 2 pods
Cinnamon: 1 inch stick
Cloves: 4 nos

For Seasoning:
Medium onion: 1/2  thinly sliced
Oil: 2 tsps

1. In a wide non stick vessel, take oil, once hot add the curry leaves, fry for 30 seconds, add the chicken pieces one by one into hot oil in a single layer and allow one side to slightly brown on a high flame, before turning to the other side to brown. Should take 3-4 minutes each side. Then add the onions and tomatoes, cubed potatoes, pour over hot water, add salt to taste, close lid and allow the chicken to cook on a medium flame till almost done. Should take around 25 minutes.
2. As the chicken is cooking prepare the masala/spice paste. Place all the ingredients for the masala into a grinder/ blender add a little at water and grind finely.
3. In a non stick pan take a little oil, when hot add the sliced onion for seasoning and fry till brown, then add the ground masala and fry well for around 7-10 minutes. Add this fried masala/ spice paste to the chicken curry and gently stir making sure not to break the potatoes. Add more water  if required to for a thinner gravy. Adjust salt and add vinegar to taste, allow the mixture to gently simmer for 5 more minutes before taking off the heat.

Serve with  chappatis, panpole/ neer dosa or puris.

Looking for more Chicken Curry recipes, why not give these a try?
Mangalore Chicken Curry with Roce/ Coconut Milk (Kori Ghassi)  
Mangalore Style Pepper Chicken Curry  
Goan Chicken Xacuti without Coconut
Mangalorean Chicken Stew with Vegetables.

Have a lovely weekend friends,

Yours in taste,
Carol Pereira

Friday, 19 July 2013

Simple Mangalore Tomato Saar or Tomato Soup without lentils.


Who can resist a steaming hot bowl of tomato saar to either drown your rice in or to sip as an appetiser before or after a meal? Well not me, or any Mangi that I have come cross.

This tomato saar recipe is for the LAZY....sorry beg your pardon!! did I just say that...ahem.. YES I DID!! because many a times I fall under that bracket, or should I be cheeky and say this recipe is for the canny, who are conscious of their time and would rather use a few shortcuts to produce a suprisingly delicious tomato saar, with absolutely no compromise on flavour, restaurant quality!! One that will give your spouse the impression that you have been sweating over boiling tomatoes, peeling their skins and pureeing them, then pounding spices, etc etc... to produce this delicious concotion!! When you have done none of that....hahaha.

 Well I promise you this, give this tomato saar a try, you will never go back to slogging over another one again. Perfectly ripe soft tomatoes work brilliantly for this recipe, though canned chopped tomatoes work better :) 

Enjoy this delicious tangy and piping hot tomato saar either plain as is, or spice it up with your favourite rasam powder. 

Well this tomato saar needs to be eaten in the right way for maximum pleasure :) 
Pour the piping hot tomato saar over your rice (for me the rice has to be swimming in the saar) then using your finger tips coat the rice with the piping hot saar, making sure you do not burn yourself ! then scoop mouthfuls of this delicious mixture into your mouth, accompanied with fried fish and vegetable. When all is done, lift up the plate to your lips and drink off any remaining saar, the orphaned bits can be polished off by licking your fingers....slurpp!!! 

Once you are done, put your feet up and revel in the feeling of completeness, or if you cannot resist, dive in for some more :). Repeat and enjoy!!

To make Simple Mangalore Tomato Saar/ Rasam
Serves:4 | Preparation time: 3 minutes | Cooking time: 20-25 minutes.
Tomato large red and ripe: 3 nos or 1 can of chopped tomatoes
Garlic cloves : 4 crushed
Turmeric powder:1/2 tsp
Rasam powder: 2 tbsp
Tamarind extract: 1 tbsp or to taste
Curry leaves: A few
Coriander leaves: 2 tbsps
Oil: 2 tbsp
Hot Water: 3 cups
Salt: to taste

Mustard seeds: 1 tsp
Curry leaves: 1 sprig
Dry red chillies: 2 nos (broken into halves)
Hing: 2 large pinches

1. Heat 2 tbsp of oil in a heavy bottom pan. Add mustard seeds and when they crackle, add broken red chillies, curry leaves and hing and saute for a while. Add crushed garlic and stir for another minute.
2. Add the chopped tomatoes and salt and stir,  allow the tomatoes to cook on a medium to high flame till they are softened and the juices dry out, should take 7-8 minutes.
3. Add the turmeric powder and rasam powder to the softened tomatoes and fry for a minute on a medium heat.
4. Then add the tamarind extract and mix well. Add the hot water. Mix well. 
5. Close the vessel and cook the saar on a low flame for about 7 - 10 mins. Taste for salt. Adjust. Sprinkle over chopped coriander leaves. Serve hot.

Would love to know if you enjoyed this Mangalore Style Simple Tomato saar

If you liked this Tomato saar you might want to give these Mangalore saars a try too

Have a great weekend friends,

Yours in Taste,

Carol Pereira

Sunday, 14 July 2013

Kids Special: Fish pie with Red peppers and Broccoli.

There are 3 ways Baby A enjoys fish. One is fish fry, the second is fish fingers and his favorite by far is Fish Pie.

Baby A was first introduced to Fish pie at his nursery. Well I have tried my hand at different fish pies for Baby A, but this one seems to be his favourite. The sweet flavour of the red peppers and the creamy white cheese sauce marries the fish and vegetables wonderfully together, making this dish very palatable.  Try it your little one might enjoy it.

To Make Fish Pie with Red Peppers and Broccoli
Serves: 2 | Preparation time: 15 mins | Cooking time: 10 mins| Baking time: 10 mins
Salmon: 1/2 fillet or 3 inch by 3 inch piece
Butter: 1 tsp
Garlic : 1 flake finely chopped
Onion: 1/2 finely chopped
Red pepper: 1/2 small cubes
Brocolli: 5 florets chopped to same size as peppers
Flour: 2 tbsps
Milk: 1 cup
Cheddar grated cheese: 3 tbsps
Salt and pepper to taste
lemon juice to taste

1. In a non stick pan take a knob of butter, add garlic fry for 2 minutes on a medium flame till soft, add the onion and fry for 3-4 minutes, then add the pepper and broccoli and continue to fry on a medium heat for 5 minutes tossing every now and then.
2. Add the flour to the fried vegetables and toss to coat all the vegetables. Fry till the flour turns a nice light brown. Add a cup of warm milk to the vegetables and stir gently to allow the flour to dissolve in the milk. Lower the flame and allow the mixture to come to a gentle boil. Add the cubed salmon pieces and stir. After 2 minutes when the sauce appears to be thickening at the sides of the pan and the salmon seems to have turned lighter in colour, add the grated cheese, mix well, taste for salt, adjust, add a pinch of pepper a few drops of lime juice and stir.
3. Pour the mixture into a oven proof dish. Place in a preheated oven at 180C and bake for 10 minutes.

Allow the pie to cool down a bit before serving.

If your little ones enjoy pies you might want to try these Chicken ones too:
Simple Baked Chicken pie
Creamy Chicken Pie with Peppers

Have a great Sunday friends,

Yours in Taste,

Carol Pereira

Wednesday, 3 July 2013

South Indian Green Chilli Chicken Dry.

Do you ever go through phases where you would really like to enjoy a chilli hot meal, so hot that your nose is running, eyes are tearing and taste buds are losing the will to live?? 

Well thankfully I rarely go through these 'hot chilli phases', but when I do, the dish I instantly think of is the 'Chilli Chicken Dry dish' served at most Andhra Restaurants in Bangalore, India. 

Small pieces of chicken on the bone tastefully marinaded with ground green chillies, cooked, then stirfried with yet more green chillies, then finally drowned in a green chilli sauce, a dish that is sooo tasty yet so endearingly hot that it drives your senses crazy... enjoyed with a cooling lager or buttermilk or coke....its heavenly hell on a plate ;)....
...if that makes any sense at all !

Well this is a pretty decent version of the original HOT Andhra restaurant version. You might actually enjoy the combination of heat, tang and spices without blowing your lid off. Those with a milder palate might want to pass this one.

To Make  Chilli Chicken Dry.
Serves 2-3
Chicken pieces (with bones) cut into small pieces: 1/2 kilo
Indo Chinese Green chilli sauce: 2-3 tbsps or according to taste (available in Asian stores)

Cornflour: 1 tsp dissolved in 1 tbsp of water to thicken the final sauce

For the Marinade 

Green chilies: 5 nos

Ginger garlic paste: 1 tbsp
Onions: 1/2 small; finely chopped
Lemon/lime juice: 1 no.
Turmeric: 2 pinches
Curry powder or Garam masala powder: 3/4 tsp
Salt to taste

For Seasoning:
Cumin seeds: 1/2 tsp
Curry leaves: few sprigs
Ginger: 1/2 inch finely chopped
Garlic: 3 cloves finely chopped 
Green chilies slit (remove the seeds): 6 nos.

1. Chop the green chillies and onions to be used in the marinade. Add to a blender with all the other marinade ingredients and grind to a fine paste without adding any water. Add enough salt. Marinade the cleaned and cut chicken in this ground paste. Pour a tbsp of melted ghee or oil over the chicken, coat well, cover the bowl with cling film and allow to marinade for atleast 3-4 hours or better still overnight in the fridge.
2. Next day take chicken out of the fridge an hour or so before cooking to allow it to come to room temperature for uniform cooking.  Take a wide bottom nonstick pan add all the marinaded chicken pieces, close lid  and allow the chicken  to cook well on a medium flame adding 2-3 tbsps of water if needed, stirring in between. When chicken has fully cooked turn off the flame.

3. In another non stick pan take a tbsp of ghee or oil, add the cumin seeds, curry leaves and slit green chillies and fry for a minute, then add the chopped ginger and garlic and stir fry fry till garlic slightly softens. Add the chicken with any remaining gravy and stir fry for 3-4 minutes. Add the bottled green chilli sauce around 2-3 tbsps, toss the chicken well in the sauce, taste for salt and sourness, adjust accordingly.To get the restaurant finish you could dissolve a tsp of cornflour in 2 tbsps of water and pour this into the chicken sauce, allow the sauce to thicken toss the chicken well to coat. Serve hot with chinese fried rice.

For those of you who dare to try this dish out, I would love to know how you got on.

Enjoy friends,

Yours in Taste,
Carol Pereira.