Here are some of the recipes we served during the Gourmet Corner: Indian Evening event yesterday. I hope you liked them... you can tweak depending on your appetite for spice! But this is as authentic as it gets!
RECIPE 1: Kodi Koora (South Indian Chicken Curry)
Ingredients:
- Chicken with bones - 750g
- Chilli powder - 3 tspns or more (I like my recipes to be fiery hot!)
- Turmeric - 1 tspn
- Ginger and Garlic paste - 3tspns each
- Oil - 4 to 6 table spoons for cooking (depending on your body fat!) and 1 table spoon for marinating
- Curry leaves - 2sprigs (optional)
- Onions - 3 medium sized, chopped finely (alt qty: if u put the chicken on a plate, the chopped onions should be half the qty of the chicken)
- Kashmiri chilli powder - 2tspn ( or regular chilli powder 1.5 spoons - this is in addition to the item 2 above)
- Garam Masala / Chicken Masala Powder - 2 tspns
- Coriander powder - 2 tspns
- Salt to taste
- Coriander leaves - handful, chopped finely (optional)
Preparation:
Mix the ginger garlic paste, turmeric and chilli powder with a table spoon of oil and coat the chicken with the mixture.Marinate the chicken for 1/2 hour to 3 hours
Cooking Procedure:
- Heat the remaining oil in a large non.stick pan with a thick bottom
- Fry curry leaves to crisp
- Add chopped onion and stir-fry
- When the onions are lightly fried and lose the raw smell, add the marinated chicken pieces along with the marination
- Cook on medium-high flame. If you are using chicken breasts, fry on high heat to get the chicken cook faster and softer
- Cook the chicken until it looses it's pink colour and the water released by it has evaporated. It may take 15-20 minutes depending on the chicken.
- Now add the masala powder, coriander powder and kashmiri chilli powder.
- Fry for 2 minutes and mix the chicken well with the powders added
- Add the salt and add 1 and 1/2cups of water. Bring it to boil and cover. Simmer for 10mins stirring from time to time
- Garnish with coriander leaves and serve hot with basmati rice or roti
Reference:Kodi = ChickenKoora = Curry (the indian word from which the english word Curry originated)Kashmir = A place in India. If anyone disagrees, please add 4 extra chilli spoons in their chicken curry!
Recipe Inspiration: http://amma-cheppindi.blogspot.com/2006/11/kodi-kura-chicken-curry.html
RECIPE 2: Onion-tomato Raitha
Ingredients:
- Sour Cream (Smetana) / Classic Yoghurt - 2 cups
- Water - 1 cup
- 1 medium onion, finely chopped
- 2 medium tomatoes - finely chopped
- Green chilli - 1, finely chopped (optional)
- Salt - 1.5 tea spoons
- Chopped coriander leaves - 1 table spoon (optional)
Preparation:
Mix the sour cream / yoghurt with water and stir well to make the liquid consistent
Mix the sour cream / yoghurt with water and stir well to make the liquid consistent
Add the salt and chopped green chilli
Now add the tomatoes and onion
Stir the mixture well for 2 minutes
Garnish with coriander leaves
For a great taste, eat within 30 minutes of preparation. You can refrigerate and eat it all week too, but i prefer the fresh taste of yoghurt/cream, before the onion spreads its taste.
Serve on the side with any spicy Indian dish - including Biryani, Chicken curry as above etc. Acts as a mild sauce to even out the fire of my fiery recipes!
Recipe Inspiration: My mom
RECIPE 3 - Vegetable Pulao
Ingredients
- Basmati rice: 500 gms
- Green/Red peppers: 2 no.s (cut into large pieces)
- Cauliflower: 1/2 kg (finely chopped)
- Cabbage: 1/4 kg (finely chopped)
- Potaotes: 1/2 kg (large pieces)
- Tomatoes: 2 no.s (large pieces)
- Carrots: 4 no.s (diced)
- Green Beans: 100 gms (cut into inch long pieces)
- Cloves: 5 no.s
- Black pepper seeds: 10 no.s
- Cumin seeds:
- Bay leaf : 2 no.s
- Garam Masala / pulao masala - 2 tspns
- Chilli powder - 3 tspns
- Onion - 1 medium (quartered)
- Oil - 3 table spoons
- Salt to taste
Preparation:
Wash the rice thoroughly and soak in water for 1/2 hour. (This step can be omitted totally depending on your time. Last night, we didn't soak the rice due to the time pressure n hungry tummies!)
Cooking procedure:
- In a deep cooking pan with thick bottom, pour all the oil and heat it
- Add the cumin seeds, cloves, bay leaf, crushed black pepper and fry for 2 mins
- Add the masala powder and chilli powder to the oil
- Drain the water from the rice and add it to the oil and spices immediately
- Fry the rice for 5 minutes on low-medium flame, stirring it continuously
- Add all the vegetables including onion and mix well. Fry for 3 more minutes, stirring continuously
- Add 2 cups of water for each cup of rice, if u r cooking in a normal pan. If you are using pressure cooker, add 1.5 cups of water per cup of rice (or depending on your cooker brand and size)
- Add salt to taste (approximately 2 table spoons - bt depends on ur brand again!)
- Cover and cook on medium flame, until done. Takes 15-20 minutes in a normal pan. Pressure cookers cook much faster
Serve with Raitha or onion gravy
Recipe Inspiration: One of my friends in India, Nidhi
Try them out some time and let me know!
Kodi Koora.....KK you are n awesome cook n this is a superb recipe...im luckily one of those few people who could not only learn this recipe directly from you but also eat it made by you...it was really delicious and I don't mind chopping onions once again....
ReplyDelete