December 19, 2010

Quick Chicken Curry

Chicken -1Kg (medium sized)
Big Onions -  4 (sliced)
Coriander Powder - 2tbsps
Chilli Powder - 1tbsp
Garam Masala - 1tsp
Pepper Powder - 1tsp
Turmeric Powder - 1tsp
Chicken Masala Powder - 1tbsp
Ginger Paste - 1tbsp
Garlic Paste - 1 tbsp
Tomato - 3
Green Chillies - 3 
Coconu Oil / Refined Oil - 2 tbsp

Coriander leaves chopped

1. Take a big bowl. Add sliced onions, coriander powder, chilli powder,garam masala,pepper powder,turmeric powder,chicken powder,oil,ginger and garlic paste, salt and mix well.
2. Add the chicken pieces to the above mix . Keep aside for 15 to 20 mins.
3. Heat a thick bottomed pan.
4. Add the marinated chicken, sliced green chillies and chopped coriander leaves.
5. Add 1/4 cup water.
6. Add tomatoes.
7. Cook on slow flame.

Serve hot with white rice.

December 18, 2010

Glazed Crispy Potatoes (Version 2)

  • 3 potatoes, peeled and cut into fingers like for french fries
  • 2 crushed garlic cloves
  • 1 tsp red chilli powder
  • 2 tsps tomato sauce
  • salt to taste
  • 1 1/2 tbsps oil
For sauce:
  • 1 tbsp tomato sauce
  • 1 tsp red chilli sauce
  • 2 tsps vinegar
  • 2 crushed garlic cloves
  • 1 1/2 tbsps honey
  • 1 tsp chopped coriander leaves (optional) or spring onion greens
  • 1/2 tbsp oil
1 Combine potato fingers, oil, red chilli powder, tomato sauce, crushed garlic and salt and place in a ziplock bag and shake well. 
2. Remove the potatoes from the ziplock bag.
3. Grease a baking tray and spread the potato fingers on the tray and bake at 200 degrees C for 35-40 mins.
4 You need to turn the potato fingers once during the baking process or you can deep fry the potato fingers to a golden brown shade. If deep frying add a tbsp of cornflour instead of oil to the potatoes and then deep fry. Remove onto absorbent paper and keep aside.
5. Heat a heavy bottomed vessel, add oil, add the crushed garlic and saute on high flame for few secs. 
6. Add the red chilli paste, tomato sauce and vinegar and combine. 
7. Add the baked potatoes and toss for a mt on medium-high flame. 
8. Add the honey and toss the contents till well combined. Turn off heat. 
9. Adjust salt if required.
10.Sprinkle toasted sesame seeds and garnish with spring onion greens or coriander leaves and combine. 

Serve warm as a starter/appetizer.

Glazed Crispy Potatoes (Version 1)

Potatoes - 5-6 medium sized (cut into strips of about 1/3 to 1/2 inch thickness and width).
Garlic Paste - 1tsp
Red Chilli Paste - 2 tsp
Cornflour - 5tbsp
Salt to taste
Oil - to deep dry potatoes
Garlic - 5-6 pods chopped
Red Chilli flakes - 1tbsp
Vinegar - 2tsp
Honey - 2tbsp
Sugar - 1/2 tsp

Fresh coriander leaves - 1 sprig
Spring Onions - chopped

1.In a bowl make a batter by adding garlic paste,red chilli paste, half of red chilli sauce, cornflour and salt. Mix well.
2. Heat oil in a wok .
3. Dip the potatoes in the batter and deep fry in hot oil. Drain and place on an absorbent paper.Set aside.

Sauce preparation:
1. Heat one tablespoon oil in a wok and add garlic. Sauté for a minute. 
2. Add red chilli flakes, remaining red chilli sauce and vinegar. Stir. 
3. Add honey, sugar and salt. Stir and cook till well blended.
4. Toss in fried potato fingers and mix well. 
5. Transfer into a serving dish and serve hot garnished with coriander leaves and spring onions.

Tender Coconut Pudding


China grass – 10 gms 
Water – 1 cup
Tender coconut water -1 cup
Condensed milk – 1 tin 

Milk – 2 tins (I used the same condensed milk tin)
Sugar – 1/2 cup (Use more or less according to your taste)
Thin scrapings of tender coconut – 1 cup 
Cherries for garnishing.

1. Soak China grass in 1 cup water and dissolve over low flame. (Use condensed milk tin for measuring the quantity of water)
2. Remove from heat and add tender coconut water.Keep it aside.
3. Take another pan, dissolve the sugar in milk and condensed milk over low heat, stirring continuously.
4.When the sugar has completely dissolved, add the melted China grass and tender coconut mixture, mix well and remove from heat. Do not boil it.
5. Strain into a flat glass dish.
6. Mix the tender coconut scrapings into the pudding ,allow it to cool to room temperature and then refrigerate.
7. Decorate with cherries .