Chicken Curry....just like my Moms:)

Childhood memories are amazing...a place...a smell...can take you back to your favorite time in childhood. For me, back the, Sunday morning started with "Rangoli" ( Hindi songs playing on the TV)  and then later the aroma of warm spices filling the air...with my moms special blend of spices for the Chicken Curry. Sunday was usually 'non veg' day and chicken was the most frequent Non veg item.

I made this curry the very same way my mom used to make with a little bit of difference here or there...

Ingredients:
2 Cups chicken cut up in small pieces (I used boneless)
2tsp Yogurt
1tsp Chicken curry masala ( store bought/ homemade blend)
1/2tsp red chili powder
1/2tsp turmeric
salt
Marinate the chicken with the above spices and keep in refrigerator for 1/2 hour.
Then cook in pressure cooker for 2 whistles/ or you can cook in the gravy itself and boil longer till tender.

Curry/Gravy:
2 Onions sliced
3/4 cup fresh coconut grated/ or I used 1/2 cup coconut milk+ 1/4 cup dry coconut powder
1 tomato chopped
1tsp Coriander seeds
1tsp Sesame seeds
1tsp Chicken curry masala
1tsp red chili powder
1/2tsp fennel seeds
2 cloves garlic
small piece of ginger
1tsp Shah jeera/cumin
1piece cinnamon stick
1 bay leaf
1tbsp oil
salt

Cilantro for garnish

Method:
1) Heat 1 tsp oil. Fry the sliced onions till golden brown, add the grated coconut and fry till golden. (if using dry coconut+ coconut milk, don't add milk at this point)
2) In a blender add the fried onion+coconut mixture, tomato, sesame, fennel, coriander seeds, ginger-garlic and blend into a smooth paste.
3) Heat the remaining oil, add shah jeera, bay leaf, cinnamon stick and the pureed gravy.Fry for few mins.
4) Add the cooked chicken, rest of the spices,salt and coconut milk. Simmer for 5 mins.
5)  Serve hot along with Chapati/ Rice or my favorite any kind of 'crusty' bread to soak up that spicy curry!!

 

Chole- Saag (Spinach and Chick Peas Curry)

 Weekend comes and goes by so fast...there is hardly much that I can do..as planned by my Foodie brain;) I had planned to bake a apple cake...but the apples are still on the fruit stand and the flour still in the pantry...
However, I managed to make this delicious steaming curry of Spinach and Chole....two of my favorite ingredients and also that made "E" have lunch at breakfast time (because he loved this curry along with his favorite Naan bread:))

Ingredients:
4 Cups Spinach chopped and pureed
1 Cup Chick peas soaked and cooked (I used canned)
1 tomato chopped
1/2 onion chopped finely
1/2 cup milk/ cream
1.5 tsp Corn flour mixed in some water
1tsp Kitchen king masala
1/2 tsp red chili powder
1/2 tsp shah jeera
1/2tsp Garlic paste
1/2tsp sugar
1bay leaf
2tsp oil
1tsp Ghee/ butter
salt

Method:
1) Heat oil in a pan, add the shah jeera, bay leaf, garlic paste and chopped onion. Fry till the onion is translucent.Add the chopped tomatoes and fry till well cooked.
2) Add the pureed spinach, milk and cornflour paste, mix and let it simmer till it thickens a little.
3) Add the rest of the spices, sugar, Chick peas and let it boil for few mins.
4) Add the butter/ ghee, cover and turn off the flame.
5) Serve steaming hot with naan/ chapati or Rice

Maharashtrian "Masale Bhat"

It was a friend’s traditional baby shower and the menu was ‘typical’ Maharashtrian….with Alu (Colocassia) bhaji, Batata bhaji, Shrikhand, Poli, Koshimbir,Papad, Loncha, Varan-Bhat and ofcourse…..Masale Bhat!

Masale bhat is a must have in a traditional Maharashtrian thali. The Rice is flavored with Cloves, bay leaves, coconut, and a bunch of other spices which make up the “Goda masala” ( you can find this in the Indian stores under the brand name KPra or Bedekar). Adding vegetables like green peas, tondala (tindora) etc is optional. This way or the other….it’s super tasty and is complimented perfectly with papad/ pickle and Spiced buttermilk (mattha)!

 

Ingredients:

1 Cup Rice (washed and drained for 20-30 mins)

½ cup green peas/ cut up tindora

2tbsp Peanuts

2tsp Goda masala

1tsp Jaggery

1/2tsp each Turmeric, red chili powder, cumin and mustard seeds

7-8 Curry leaves

4-5 cloves

1-2 small pieces of cinnamon

2-3 green chilies

1 bay leaf

Salt

1tbsp Oil

2tsp Ghee

2 cups Water (Double of the Rice )

Garnish- fresh/ dry shredded coconut, chopped cilantro, cashews, raisins, dried cranberries etc

Method:

11)      Heat up water in microwave/pan.

22)      Heat up oil in a pan. Add the mustard and let it crackle. Add cumin, green chilies, cloves, bay leaf, curry leaves, Veggies, peanuts etc. Fry for few seconds. Add the rice and sauté for 1-2 mins.

33)      Add the rest of the spices and turn the flame to medium.

44)      Add the heated water, jaggery, salt and let it cook till all water evaporates and rice is well cooked. Add ghee and cover with lid, turn off the flame and let it rest.

55)      Serve hot  with a extra teaspoon of ghee!!Garnish with coconut, cilantro, cashews, raisins etc

Dahi Vada/ Dahi Bhalla

The soft urad vadas soaked in Sweet-tangy yogurt and topped with tamarind-date and mint chutney.. Red chili and Cumin powder... A Tasty perfection!!!
Hadn't made this delicacy in like years....but last weekend was perfect occasion.It was a friends baby shower and what she was craving was.... Dahi Vadas!!
Made them under my mom in laws guidance and tips and the result was super delicious!!

Ingredients:
Vadas:
2 Cups urad dal
2tbsp Moong dal (this makes them less oily it seems)
1tsp ginger
3-4 green chilies
salt
Oil to fry 

Luke warm Water for soaking

Yogurt:
3 cups yogurt thinned with water
Add  about 1tsp salt and 2-3 tsp sugar to make a 'sweet-tangy' yogurt. Keep Chilled in the refrigerator.
1/2 tsp red chili powder
1/2tsp Cumin powder
1tsp Tamarind-Date chutney
1tsp Mint Chutney
2-3 tsp Pomegranate seeds
2-3tsp Chopped cilantro

Method:
1) Soak Urad dal and moong dal together for 6 hrs.Grind into coarse paste along with ginger and green chilies, in minimum water.Add salt and mix/ whip for 1 min.
2) Heat oil in a deep pan. Drop the batter with a spoon/hand. I like to make bite size vadas.The vadas will soak up water and yogurt and increase in size even more.
3) Drain the vadas on paper towel for 15 mins. Drop in the lukewarm water and let them soak for 15 mins. Squeeze out water by pressing in between both hands.
4) In a serving dish, place the water soaked vadas, top with sweet-tangy yogurt, chutneys, red chili and cumin powder, cilantro, pomegranate etc.
Serve cold/ or at room temperature .
Enjoy every bite!

Ricotta Cheese and Veggie Bhurji

After the last weeks "Kalakand"...all that was left over was few crumbs of the kalakand and half a tub of the Ricotta cheese. The kalakand was long gone....but half of that Ricotta tub was still sitting in the refrigerator. After all the "sweet" overindulgence in Diwali..I hardly could dare to make anything sweet with the Ricotta. So I put my thinking cap on.....and came up with this Spicy Ricotta Bhurji Recipe....and it was worth it!! We had a perfect tasty colorful 'subzi' to go along with rotis for that days dinner.

Ingredients:
14 Oz Ricotta cheese
1/2 onion chopped
1/4 cup chopped Red Pepper
1/4 cup chopped Green pepper
1/4 cup green peas
1tsp Kitchen King masala/ Shahi Paneer masala
1/2tsp Red chili powder
1/2tsp Cumin seeds
salt
oil

Method:
1) In a microwave safe bowl....add the Ricotta. Cook 2 mins. Stir. Cover with loose lid and cook for 3 mins. Stir again. Cook again for 3 mins loosely covered. Drain the excess water. Let the cooked Ricotta cool.
2) Heat oil, add cumin and veggies. Saute till slightly tender.Add the Shahi paneer masala, chili powder,salt and ricotta cheese.Mix.
3) Serve hot along with Rotis/Naan/Chapati

Wish you All a Very Happy Diwali 2013 with "Two layer (Chocolate Malai) Kalakand "

                                        Happy Diwali 2013 !!!

Over the last few years, I have made a variety of 'Diwali Faral' recipes and posted them on TheSizzlingPan.
Here is a compilation of  those:
http://www.my-kitchens-aroma.blogspot.com/search/label/Diwali%20Treats

This, year...it's different!! I am enjoying and being pampered with 'mom' made faral/ treats by mom-in- law and my mom:)) 
But could help myself making this sweet specially for Diwali!

Two Layer (Chocolate-Malai ) Kalakand 

 Malai Kalakand

 
This recipe is adapted from "Showmethecurry"(www.showmethecurry.com)

My version:
15 oz Ricotta Cheese
14 oz Sweetened Condensed milk
1/2 cup milk powder
1/2tsp Cardamom powder
1/2tsp vanilla essence
1/4cup unsweetened Hershey's cocoa powder

Chopped Pistachios, sugar pearls etc for garnish

 
 Method:

1)Follow instructions from "showmethecurry.com"
2)After the kalakand is made.Split it into two parts.To one part add cardamom powder, to other add Vanilla and chocolate ----mix.
3) Apply ghee to a pan in which you want to set the kalakand.Press the white layer.On top layer which chocolate layer.
4) Garnish with nuts etc.
5) Let it set for 1 hour in refrigerator.Cut into pieces with sharp knife.

One layer Malai kalakand -

 
 

Eggless- Blueberry Crumb Cake

Yesterday evening I was busy with studying and reading research papers for a journal club presentation. 'M' was going to take the kids and his parents out to see the beautiful fall colors at Brown County State park.

'E' was nagging that 'I want mumma' to go with us. To convince him...I fell into the trap of offering to bake him some goodies before they came back. And so came into being this "Eggless Blueberry Crumb Cake"!

Ingredients:
2 Cups All purpose flour
1 cup cold water
3/4 cup sugar
1/3rd cup oil
5tsp Yogurt
1tbsp White distilled vinegar
1tsp baking soda
1tsp vanilla essence
1pinch salt
1/2 cup frozen blueberries

For the crumb
1/3rd cup quick oats
3tbsp Brown sugar
3tbsp butter
2tbsp All purpose flour
1/2tsp vanilla
 Mix together with fingers till crumbly

Garnish-
Powdered sugar
Blueberries

Method:
1) Preheat oven to 350F. Grease 9 inch baking pan with cooking spray and flour
2) Sieve all dry ingredients . Mix all wet ingredients separately
3) Gently mix wet+dry ingredients
4)Fold in the blueberries

5)Pour the batter in the pan evenly.Spread the crumb on top. Decorate with blueberries.

6) Bake at 350F for 30-40 mins

7) After cooling, cut and sprinkle with powdered sugar

Enjoy with a scoop of ice cream or just as is!

"Dabeli Wrap"

"Dabeli" is one of my favorites 'Anytime' food. I can have it anytime and every time all day long:)
You can read more about "Dabeli" and how to make it/ recipe here-
http://my-kitchens-aroma.blogspot.com/2009/11/chatpata-chaat-kutchi-dabeli.html

Now, we had made Dabeli just a couple days ago....and had left over of all the fixings. To make one more meal....I turned to the "Babus Wrap" idea. Don't know Babu's wrap??? You can find them in the Indian grocery stores frozen section.They come in many varieties- Aloo Chat, Pav Bhaji, Dabeli etc. Not that we buy that often....but I like the idea of eating a 'handy' wrap with your favorite stuffing!

 So..I put together my own "Dabeli Wrap" for dinner and it was delicious...and yet so handy to eat! It will be a nice variation on the regular Dabeli!
1) Spread the Tamarind-date chutney on the tortilla.
2) Add the all the dabeli fixings- potato stuffing, onion, cilantro, peanuts, sev, pomegranate etc.
3) Roll it up and toast it on few drops of oil till 'toasty'
Done!!

Tomato Rice and Mixed Vegetable Pickle

Blogging has become a rare treat for me lately. Sometimes I miss the laid back life I had, with ample time to make whatever delicious food I wished for and taking plenty of pictures and writing about it.
Anyways, here I am today sharing the lunch we had this afternoon...
I made this tangy- spicy 'Tomato Rice' and a side of 'Mixed Vegetable Pickle' made by my mom in law...

 

Tomato rice
Ingredients:
2 Cups cooked rice cooled
2 ripe tomatoes chopped
1/2 onion chopped
2 clove garlic chopped
1/2tsp garam masala powder
1/2 tsp red chili powder
2-3 Red chilies
7-8 curry leaves
1tb each Urad daal, Chana daal
2tb groundnuts
1tbsp oil
1tsp mustard and cumin seeds
salt
sugar
Chopped Cilantro

Method:
1)  Heat 1tsp oil, fry the dal and peanuts till golden brown, keep aside.
2)Heat oil, add mustard, cumin,curry leaves,garlic,tomatoes and onion.Fry till the onions and tomatoes are cooked well and the water evaporates.
3) Add the garam masala,red chili powder,salt,sugar cooked rice mix well.Add the fried dal and peanuts.Garnish  with chopped cilantro.
Serve hot along with Pickle or Yogurt.

 Mixed Vegetable Pickle:
1/2 cup each of Cauliflower(chopped), carrots (chopped) and frozen green peas(thawed).
1tsp chopped ginger
2tbsp Suhana Pickle masala
2tsp Lemon juice
1tsp oil
1/2tsp mustard seeds
salt
sugar

Heat oil, add the mustard seeds till they splutter. Mix with the chopped vegetables,ginger, pickle masala, lemon juice,salt and sugar.Mix well.
This pickle can stay in the refrigerator for few days.

Filo Cups with Sweet Coconut-Cranberry and Nuts filling (Just like 'Karanji" ) !!!

In the "Food Network"jargon this would be called a "Deconstructed Karanji".....something which has pretty much the components of Karanji...tastes similar too...but looks totally different and has a enhanced taste /texture...

I took the 'coconut filling' idea from the karanjis, brightened it up with nuts and raisins and filled it in the buttery, crunchy filo cups!Now you have a whole new 'dessert' which is sweet-crunchy-eye pleasing-classy looking and tasty too!

 Here is how to make them: The Recipe from the last time I made them-
http://www.my-kitchens-aroma.blogspot.com/2011/08/sweet-treats-filo-cups-with-sweet.html 
This time I added 'dried cranberries' for more color.

You will love these Sweet Coconut-Cranberry-Nuts in the crisp Filo Shells!

"Potato Masala" Quesadillas

Yes this is one of those "Fusion" Cuisine entries....but it was also totally 'Fixing' Cuisine. I had 'Potato Masala' leftovers from a 'Masala Dosa' lunch...and I had few Spinach tortillas in the pantry....and most important ....hungry tummies in need of something quick!!
This was perfect ...Quick Fix snack/ lunch/ dinner dish...made in few minutes and tastes awesome!

The Potato masala, cheese and the Hot and Sweet sauce make a perfect combination to make your mouth water!!

Ingredients:
4 Large Spinach tortillas
1/2 Cup Shredded cheese
1/4 cup chopped raw onions
4tbsp Maggie Hot and Sweet  Sauce
1tsp oil

For Potato Masala (Like the Bhaji from Masala Dosa)
1cup boiled potato-chopped
1/2 onion sliced
2 green chil1es
1/2tsp ginger garlic paste
few curry leaves
turmeric
1/2 tsp cumin and mustard seeds
salt
2tsp oil

 Method:
1) Heat 2tsp oil, add the mustard and cumin.Let it splutter.Add curry leaves and onions.Fry till golden.
2) Add the turmeric, green chilies, ginger garlic paste and mix.Add the boiled potato, salt and mix.
3) Heat a flat nonstick skillet. On the tortilla, spread the hot and sweet sauce, the potato masala, raw chopped onions and cheese. Fold the Tortilla into semi circle.
4) Toast on low flame on both sides with little oil till slightly crispy and golden brown.
5) Serve hot along with more sauce/ chutney!