Priti’s Awesome Kali Chicken

Ingredients for marinating chicken

1. Whole cut up chicken (1 chicken) cleaned, washed and drained (you can also wash with vinegar, before washing with water, to make it smell better)
2. Yogurt – Half Cup
3. Make a paste with Garlic (10 cloves), Green chili (3-4), black pepper (10-15), Black Jeera (1/2 tsp)
(You can make this paste and store in fridge for couple of days)
4. Ground black pepper – 1 tsp
5. Ground White pepper – 1 tsp
6. Red whole pepper – 2 or 3
7. Oil – 1 tsp (Olive, Canola, Vegetable oil etc is fine)
8. Turmeric powder – 1/4 tsp
9. Salt – as needed

Marinate washed and drained Chicken with ingredients above and leave it for an hour. (Sometimes I don’t get this much time, and I just do 15 mts, and still tastes good)

Heat some ghee (about 2 tbsp) in a pan and shallow fry the chicken. You can mix and turn in between for it to cook evenly. Take it out when it starts to brown. I usually see this as the chicken getting almost cooked, and getting firm.. so that it will stay nice and tasty when added to the gravy.

Ingredients for Gravy

Fennel Seeds – 20
Bay leaves – 4 one inch pieces
Cinnamon stick – 4-5 one inch sticks
Chopped yellow onion – 2 cups
Chopped tomatoes – 1 big tomato
Red chili powder – 1 tsp (reduce if you think it is getting more spicy)
Honey – 1 tsp
Garam masala – 1 tsp
Coriander powder – 1 tbsp

Heat a pan with little oil. Put fennel seeds, bay leaves and cinnamon sticks let it be fry.
Then sauté chopped onions till it is slightly brown
Add chopped tomatoes and saute/fry again until it forms a nice sautéed mixture.
Add some salt for this mixture only.
Add red chili powder, Coriander powder and sauté for some more time.
Add prepared chicken to it, and mix well and cook on medium heat until chicken is tender.
Make a nut paste with milk (I used an equal mix of almond (10), walnut(10) and pistachio(10). You can just use cashews if that is easier).
Add the nut paste to chicken.
Stir 2-3 minutes for it to mix well.
Add water for gravy for the consistency you like. I like it little thick like butter chicken etc.
Garnish with 1 tsp honey & gram masala.

Goes well with Ghee rice, Pulav, Chapathi, Nan etc.

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Priti’s Yummy Chilli Chicken

Ingredients

  • Chicken tenderloin – 3 pounds
  • Veggies for the Sauce:
    • Celery Chopped – 2-3 Sticks
    • Green  and Red Pepper chopped – 1 cup
    • Chopped Jalapeno – 2-3
  • Sauce
    • Tomato sauce (canned is OK too) – .5 cup
    • vinegar -1tspn
    • Maggi masala chili sauce – 2tbspn,
    • Ketchup – 2tbspn
    • Miracle Manchurian Mix from Indian Store – 1 tbspn
    • MSG – 2-3 pinches
    • Red chilli pwdr – to your taste
    • Chicken Broth – just enough to make the sauce to your desired consistency.
Note: Some ingredients are listed in the directions, and not in the ingredients list above. Also, add spices/chilli for your desired taste.  MSG is optional, but helps with the taste. This dish can also be made with Cauliflower or fish(tilapia).

Directions:

Wash chicken and get all the water out with a paper towel.  Use a meat mallet and tenderize chicken, and cut into small pieces. Keep aside.

Marinate chicken for 0.5 – 3hrs or overnight in a ziploc bag with: ginger-garlic paste, green chili sauce (or green chili), soy sauce, korean hot sauce, red chili powder, Kashmiri Chili (for color), black pepper, Corn flour (3 tbsp), wheat flour (1 tbsp), Korean pancake mix (1 tbsp – Optional), MSG, Vinegar – 1tsp, and Salt.

Fry the marinated chicken in Canola/Vegetable Oil, and keep it aside. You can freeze this for later use as well.

Saute 1 med sized onion chopped fine in canola or vegetable oil till it is light brown.  Add 2 tbsp of Chopped Ginger/Garlic, and saute for a minute. Add  1 cup of Chopped green onion and saute again for a minute. Add all veggies listed above for sauce. Saute it for couple of minutes until the veggies softens. Add all ingredients listed in the sauce section above and let it boil for few minutes to get it all blend well. Mix 1 tspn of corn starch with water, and add to the sauce (helps to thicken sauce).  Add Fried chicken to the sauce and blend it well for 2-3 minutes.

Garnish with sesame oil and cilantro (Optional).

Enjoy with rice, fried rice, chapati or nan…..

Simple Pulissery (Yogurt/Curd Curry)

Ingredients:

  1. Thick Yougurt (Curd) – 4 cups
  2. Water – 1/2 cup
  3. Turmeric powder – 1/4 tsp
  4. Fenugreek Powder – 1/8 tsp (Half of turmeric)
  5. Green Chilli – 1-2 (to your taste)
  6. Cumin seeds (powdered) –  1/4 tsp
  7. Fenugreek Seeds  – 10
  8. Mustard seeds – 1/2 tsp
  9. Curry Leaf – 5-6
  10. Dry red chilli (Dried Cayenne Pepper) – 2  (cut in 2-3 pieces)
photo (11)

“Homemade Yogurt preferred.

If that is not available, buy pre-made from Indian store”

Preparation:

In a blender, mix/grind ingredients 1-6.

Heat up a pot, turn the flame to medium-high. Add 2-3 tsp of oil. Add fenugreek seeds. When it is golden, add mustard.  When mustard splutters, add dry red chilli pieces and curry leaves.

Switch off the stove, and take the pot out of the stove for some time  for it to cool down. (If you add yogurt mix  immediately when the pot is hot, the curd will start separating.)

Add yogurt mix from step 1 to the pot, bring it to the stove and switch on the stove in low heat. At this point, stay with the pot, and make sure the curd mixture just gets warm. Mix it in between so that it gets heated evenly. Switch it off when it is lukewarm, and keep it away from stove or any source of high heat. High heat can change the consistency of  curry. So, be careful as mentioned in this step.

 

 

 

 

 

 

Naadan/Fusion fish curry (Fusion of two kerala fish curry recipes)

Chef’s note:

This is a fusion of two kerala style fish curries. I liked few things in both curries and wondered how it will be if I combine only the things I like. Here is the result, and I love it!!! I made it when our friend Siji came over, and he wanted the recipe. So, adding it here 🙂
Don’t have any pictures. Will add when I make this next time.

The two curries are:
1) Puliyum Mulakum curry: Courtesy to my mom. I think she learned it from her mother in law
2) Varutharacha Meen curry: Courtesy to my mom.
** One more courtesy to Mani chechi in Chattanooga. She shared a recipe which added Garlic to fish curry, and I liked the flavor. So, decided to include that as well

Ingredients:
1. Fish (Salmon, Pampano, King fish etc): 2 pounds (cut it into 1 inch pieces, and cleaned/washed/drained)
2. Scraped coconut (fresh, frozen, dried): 4 table spoons (not heaped)
[Fresh is best, frozen second best)
3. Chilli powder: 4 table spoons (not heaped)
4. coriander powder: 5 table spoons (not heaped)
5. turmeric powder: 1/2 tea spoon
6. finely chopped Garlic – 6-7 cloves
7. finely chopped Onion – 1/2 cup (red onion preferred)
8. Curry leaves – 18 leaves (3 stems)
9. finely chopped Green chilli – 4
10. finely chopped Ginger – 1 inch piece
11. Fenugreek seeds – 15 nos
12. Kokum (Kudam puli) – 4 pieces (wash well and soak it in 1/2 cup water)
13. Salt – as needed

Procedure:
1. In a pan, pour 1 table spoon of oil (olive/vegetable/coconut oil), and heat it. Once it is hot put the fenugreek seeds.
When seeds are brown (not burnt), add the coconut. Saute that until it is light brown and dry.
Add the chilli and coriander powder and saute it until it gets a darker brown color (this will be the color of the curry).
Saute frequently so that the mixture wont get burnt.
Just before taking it out the stove add turmeric powder and mix well. Let this cool down.

2. Grind this mixture with just enough water to grind it. Add water as necessary to grind it. Don’t make it too watery, as the curry will be too watery too
Keep this mixture aside

3. Now put the vessel/pan/pot in which you will be making fish curry (I like the clay pots (chatti) from kerala) on the stove in medium heat and add 1 or 2 tablespoons of oil.
Once it is heated add green chillies, onion ginger, garlic and curry leaves and saute for a minute until it becomes slight golden brown colour.

4. Now add the mixture from step 2.

5. Add the soaked Kokum(puli) also (you can add the water in which it was soaked. but dont use the bottom part of the water as it may have sand/dirt etc).

6. Add Salt and water. Water should make it the consistency you like in your fish curry. It is always good to keep it little less than your actual needed consitency, as water will come out of the fish when you add it and cook.

7. Once it starts boiling, add fish to it, and cover it. Once the whole thing starts boiling, simmer the stove and cook it for 20-30 minutes. (fish cooks pretty fast)

8. You can taste fish and curry and add salt, kokum or water if you need more. Cook it for some more time. Switch off the stove, keep it covered for 10 minutes before serving.

Enjoy!!!