Chettinad Style Minty Chicken

It happens sometimes that we think of cooking a dish and suddenly realize that some vital ingredients in cooking the dish are not available. So we are forced to make the dish replacing some ingredients and adding some more. These twists and turns finally come up with a recipe which help sprout a new dish, Thanks to such situations where we venture new recipes and make out a different dish.

This Minty chettinad style chicken is no exception. The tomato puree is replaced by yogurt and to make use of the mint leaves bunch, I decided to add them and give a different flavour to my chettinad style chicken.
Ingredients :
1/2 Kg of Chicken, bone in, Skinless, cut into regular chicken curry size pieces
1 Tbsp Sesame or Olive oil
1 tsp Fennel Seeds
4 - 5 Red Chillies broken into small pieces
8 - 10 Curry leaves
1 big Onion, thinly sliced
1 Tbsp Ginger Garlic paste
1/2 + 1/4 cup Mint leaves chopped
1/2 tsp Turmeric Powder
1 tsp Red Chilly Powder
1/2 tsp Home made Garam Masala
1/2 cup Yogurt
a pinch of Black Pepper Powder
Salt to Taste

Procedure :
To cleaned chicken add turmeric, little of each red chilly powder, garam masala, pepper powder and salt, keep aside.
In a skillet, heat oil and add the fennel seeds , wait for the aroma and then add red chillies, curry leaves and fry without burning.
Add Onions and fry till translucent
Add ginger garlic paste and fry till rawness is gone.
Now add the marinated chicken pieces and mix well.
At this time add the chopped mint leaves and fry along with the chicken for a minute or two.
Add Yogurt and keep stirring.
Add garam masala and mix.
No need to add any water as we are making a semi dry version here.
Roast the chicken till done and the masala mixture leaves oil.
Add remaining mint leaves mix for a minute and remove from heat.
Serve hot with plain rice, rasam or sambar

Koduva meen kuzhambu/Sea Bass Fish Stew

This is one simple and easy to make fish gravy..off course again grandma's style. I was so impressed by this fresh Koduva(Sea Bass)fish on my visit to the supermarket, that I immediately picked it up a thick steak, got it cut into lumpy cubes and returned home and made this super gravy in no time. Koduva or Sea bass is one among the top fish varieties besides Vanjiram(King fish), Viraal(Murrel, Vavval(Pomfret), Sura(baby Shark), Sankara(Red Snipper), Mathi(Sardines) Nathili(Anchovies)that we get in South India. Luckily in Toronto we are able to get all of them except Viraal meen. I did post some of these fish gravies already. Hope to post rest of them in the future.

These fish cubes reminded me of my trip to the fish market with my granny in childhood days. Granny use to have a regular fish vendor lady..who use to keep the best king fish steak for her. She would cut it into symmetrical cubes once we purchased it. Then after coming home I use to watch granny wash these fish cubes by adding rock salt, then rinse it with water and then add cut onions, green chillies,curry leaves home made red chilly powder, salt, oil, tangy tamarind juice and mix it..then she use to give me some of that raw juice to taste..and trust me this juice was good in itself even before it boiled and became fish gravy. The washing of the fish in rock salt and adding all those masalas would really take off the raw fishy smell. And now it just takes another 10-15 minutes for the gravy to be ready to enjoy with hot rice. I missed these childhood precious moments when I was making gravy with these fish cubes. Though I used koduva(Tamil) fish, but it so much resembled king fish gravy that grandma made..Luv you granny!!!

Ingredients:
2 lbs Koduva/Sea Bass fish cubes
1 Tbsp - Rock Salt
1 Tbsp - oil
1 Medium - Onion sliced
4 Green Chillies
10 Curry leaves
2 tsp - Homemade Red Chilly powder
Soak Lemon size Tamarind/Puli/Chintapandu ball in 2 cups hot water
Salt to taste
Coriander leaves - a small bunch

Procedure:
Place the fish cubes in deep pot/saucepan, add rock salt and whisk fish with fingers to melt salt.
This procedure cleans the fish and takes off the raw smell.
Add water and wash the fish cubes and drain.
Now combine fish with green chillies, onions, curry leaves, red chilly powder, salt, oil and mix thoroughly with fingers not breaking the cubes.
Now squeeze the Tamarind/Puli juice from the soaked tamarind & water into this mixture.
Now mix this well and bring it boil, Once the gravy seems to attain a good consistency add the coriander leaves and remove from heat.
Serve with hot rice, dosas or idlies.

Paper Dosa and Coconut Peanut Chutney

I have been MIA for the past month. Its not that I couldn't take time at all..but its the kind of void that you go thru sometimes..no mood to blog at all..It was first for a week, then two and so quickly its more than a month already..Even now I am just forcing myself so that my Blog Archive will show this month.

Summer is in full swing with temperatures hitting 28c-32c, feels like 40, something we are not used to here....kids are enjoying their summer holidays and having fun time.. so do we parents..Food is first thing first that pops up in holidays..With picky eaters we always have to be on the look out to entice them with something they look forward to eat.

Dosa with coconut chutney is one of kids fav..This coconut chutney is a variation by adding peanuts instead of roasted gram. Kids don't know the difference though. And the dosa is also made crispy to fold like a paper

Coconut Chutney - Type II

Coconut with Peanuts and Red chillies:
Ingredients :
To Grind:1 cup grated fresh/frozen coconut
1/2 cup Roasted Peanuts
1 tsp cumin seeds (optional)
4 Red chillies (increase or decrease accordingly)
A small piece of Ginger (about 1/4 inch)
1 Big marble size tamarind ball
Salt to taste
Enough water to grind these into a smooth paste

For Tempering/Tamlinpu:
1 tsp oil
1/2 tsp mustard seeds
1/2 tsp urad dhal
2-3 red chillies cracked
8-10 curry leaves
1 pinch of Asafoetida/Hing/Inguva/Perumgayam

Method:
In a chutney grinder, put all the ingredients in the grinding list and grind them thoroughly to a smooth paste/chutney.
Transfer to a serving container.
Heat up the small tempering vessel add oil, after the oil is hot, allow mustard to splutter and add the rest of ingredients one by one ending with Asafoetida, fry for a few seconds and spread on the prepared chutney.

Paper Dosa
Follow the instructions here to make dosas, just increase the rice flour by 1/2 cup more and fry them for longer time to make them paper crisp...

Enjoy with coconut chutney and sambar.

Chicken Stir Fry with Vegies

Its a happening week here in Toronto..With the G8/G20 just days away and all that tight security in action, earth quake was the least expected in GTA(Greater Toronto Area). We were taken by surprise when a rare earth quake hit this afternoon, as our building shook, so did we..By God's grace no damage and we survived....

Hopefully all the pomp of G-summit will also end safely this weekend.

Coming to the recipe...this is one simple quick chicken stir fry with a few vegies thrown in. I usually stock up on frozen chicken breasts, to add in chicken soup, chicken noodles, chicken fried rice or to make chicken pakora. This time wanted to try out a stir fry with some vegies.

Ingredients :
2 Skinless chicken breasts (fresh or frozen)-cut into 2 inch strips
2 cups chopped Choice of vegies(Broccoli, Cauliflower, Bell peppers, Carrot)
1 tsp sesame or olive oil
1/2 tsp ginger garlic paste
A few sprinkles of Soy sauce
1/2 tsp ground black pepper
Salt to taste(if necessary)

Procedure:
In a wok, add oil when hot and then add ginger garlic paste and fry a till raw smell is gone.
Add chicken strips and fry till chicken is half done.
Now add vegies and stir fry.
Sprinkle soy sauce and mix thoroughly.
Check for saltiness and adjust salt if necessary.
Add black pepper powder and fry till chicken is done and vegies are till crisp.
Remove from heat and serve with plain or fried rice.

Pepper kheema Curry

AKA Miriyalapodi/Milagu Khiama

Yet another dish from Granny's creation. Kheema(mince)can be made with any meat you prefer. It is so versatile that just changing the spices and combinations can result in a great new taste each time. Kheema can be cooked with a combination of different vegetables. Mom sometimes use to add potatoes to it..Mutton Kheema with potatoes used to be an amazing dish. One famous dish in North India is Matar kheema where minced meat is cooked it with green peas. Another interesting recipe is when Ridge Gourd(Birakaya) is added to kheema curry. Hope to blog all these kheema dishes soon. For now sharing Pepper Kheema which I frequent in my kitchen. A must dish back home for new moms who are nursing their babies. Usually kheema was cooked at home with red chilly powder to spice it up. I learnt from granny to replace chilly powder with black pepper powder to cut the heat and to give a totally different flavour to kheema curry. Miss granny whenever I cook this Pepper kheema.

Ingredients :
1 lb - Minced or Ground Meat/Kheema of either Beef or Mutton
1 Tbsp - Oil
2 Big Size Onions, sliced
2 Green chillies
6-8 Curry leaves
1/4 tsp tumeric powder
1Tbsp Ginger Garlic paste
1/2 tsp of Garam Masala powder(Home made)
1Tbsp Black Pepper powder
Salt to taste
Finely chopped Coriander

Method :
Wash Kheema several times to remove any excess fat and blood. Keep aside
Heat oil in a kadai/wide pan.
Add onion, green chillies, curry leaves one by one and cook till onions are translucent.
Add tumeric powder and fry 2 seconds.
Add ginger garlic paste and keep mixing so that it doesn't stick to edges.
Now add the washed, cleaned kheema and salt.
Add garam masala powder
Mix well.
Cover and simmer for 8-10 minutes or till the kheema changes color, stirring occasionally.
Now add the crushed pepper powder to the kheema curry and cook till the kheema is fully done.
Sprinkle some water if it is too dry while the kheema is cooking.
Once the kheema is cooked and leaves oils add coriander and remove from heat.

Serve with plain rice, rasam Parupu Rasam,or sambar.

Potato Bonda / Batata Vada

AKA Urullaikizhangu/Bangaladunpa/Aloo Bonda

My my, the past one month was so packed with action. Good it all is coming to an end this week. Though more is coming up from next week at least there is no made rush for it. We had three b'days in the family over the last 30 days, but had to postpone the bash till now. Two days back was dear hubby's b'day and he's the lucky one to get the feast right away.

Growing up Potato bonda was restaurant or street food fair. Somehow elders at home didn't frequent this speciality. I remember granny making this once and that was real tasty and special. Other fond memories are when we travelled in Indian trains. You can't miss these out for a morning or evening snack which is gently accompanied by coconut chutney.

Ingredients :
2-3 cups Oil for deep frying

For batter :
1 cup gram flour
Baking Soda - A pinch
1/2 tsp Red chilly powder
1/4th tsp turmeric powder
1/2 tsp Chat masala powder( optional)
a few sprinkles of Asafoetida/hing/perumgayam/inguva
Salt to taste
Enough Water

For Filling :
2 cups Potato Masala

Method :
Prepare the potato filling in this way.
In a bowl add ingredients for batter and add water little by little mixing with hand to make a smooth batter of medium consistency(little thicker then loose).
Keep aside.
Heat oil in a wok or kadai or deep pan.
Make medium size balls of potato masala.
once the oil is hot, dip each potato ball in the batter to coat evenly and deep fry them till golden yellow.
Remove from oil and place on a tissue paper to take out excess oil.
Serve warm or at room temperature with choice of chutneys..Coconut,Peanut-Coriander,Green chutney etc.

Spicy Chicken Strips / Masala Chicken Pakora

AKA Chicken Pakoda or Pakodi

This is one easy to make food for starters. I use frozen chicken breasts to make these. Never seen or tasted these chicken strips or fitters anywhere. Just that I had this frozen chicken breasts in my freezer and decided to treat husband and kids one evening. So with fingers crossed I whipped up this recipe and it was a hit. Trust me I myself was surprised that this turned out be one tasty snack. Would be great for a perfect starter dish.

For a healthier version you can even bake them in regular oven instead of deeping.

Ingredients :
Two Chicken breasts, cut into thin long strips about a finger length.
Oil for frying.
for the spicy masala covering:
Corn flour/Channa flour - 1/2 cup
Rice flour - 1 tsp
Ginger - Garlic paste - 1 tsp
Chilly powder - 1tsp
Black pepper powder - 1/8 spoon
Tandoori Masala - 1 tsp
Garam Masala - 1/4 tsp
1 tsp Yogurt
A few curry leaves
Salt to taste.

Sauce or ketchup to serve with.

Method :
In a mixing bowl add all the ingredients for covering with enough water to make a paste.
Add Chicken strips with the above marination and let aside for half to one hour.
Now either deep fry or pan fry the chicken pieces in oil till redish brown.
If baking, place foil on a tray and grease with pam or olive oil.
Spread the chicken strips with even gap.
Bake at 325F 10 mins each side or untill done.
Serve with chilly or tomato sauce.