Thursday, January 24, 2019

CHICKEN KHICHDA / CHICKEN AND DAL KHICHDI



Chicken khichda is a very healthy one pot meal made with chicken, dal and rice cooked together with aromatic spices. This dish is cooked in many regions with a little variation according to their own taste. Hyderabadi chicken khichda is a bit spicier and broken wheat also is added to it while the Bangla Deshi Khichda has adapted Bengali flavours.
In this recipe I have used only yellow moong dal as it is lighter on the stomach. I have adjusted the ingredients to our liking. You can also take a mixture of assorted dals handful of each. Chicken also can be replaced with mutton.


Ingredients:
Chicken ........ 200 gms (I used boneless)
Rice .............1 cup
Moong dal ... 1/2 cup
Cumin seeds .. 1/2  tsp
Pepper corns .... 6-7
Bay leaves ...... 1
Cinnamon stick .. 1" piece
Cloves ............. 4-5
Onions .......... 1 cup
Tomatoes ..... 1
Ginger paste .. 1 tsp
garlic paste ... 1 tsp
Green chillies .. 1-2
Coriander leaves .. handful
Mint leaves .... few
Turmeric powder .. 1/4 tsp
Coriander powder ... 1/2 tsp
Cumin powder ........ 1/2 tsp
Red chilli powder .. 1/4 tsp
Salt ................ to taste
Desi ghee ............. 2 -3 tbsps
Oil ....................... 1/4 cup to fry the onions for garnishing.

Method:

Wash the chicken and cut into tiny pieces.









Soak the rice and dal together for at least one hour.









In a pressure cooker heat 2 tbsps desi ghee or oil. Drop in the whole spices mentioned in the list.









When they give out an aroma add 1/2 cup the sliced onions. (save the remaining to deep fry for garnishing) and the ginger garlic paste.








Saute a bit. Add the tomato pieces and green chillies.










After the Tomato is soft tip in the chicken pieces.









Add the salt and spice powders.








Saute until the spices are well blended with the chicken.









Now add the soaked rice and dal.









Add 3 cups of water.. Adjust the salt. Add the mint and coriander leaves.








Close the pressure cooker and cook for 3 whistles and reduce the heat.
After 1/2 a minute close the gas. Allow the pressure cooker to cool down.








Meanwhile heat the oil in a kadai and fry the remaining onions to golden brown colour.






Remove them and set aside for garnishing.









Open the cooker and stir carefully. At this stage you can add a spoonful of ghee and mix or you can add it in the plates individually while serving.








Garnish with coriander leaves, crispy fried onions and a spoonful of ghee and serve immediately.


Monday, January 21, 2019

SUMERU FROZEN FOODS REVIEW / WORLD ON A PLATE (Season 4)

These days we get an amazing variety of ready to eat frozen food which is a boon for working women and bachelors. Sumeru is one such company which has a large variety of both veg and non veg frozen food. You can easily get them in any supermarket.
 

Few days back they sent me a complimentary gift hamper of vegetarian products along with an invite to attend the gala event "World On A Plate" (Season 4) in Mumbai.

 It was a fun-filled day tasting delicious food, meeting famous chefs and watching them create innovative dishes. I must thank Sumeru for giving me this opportunity. 


 Sumeru was also one of the sponsors of this event. I visited their stall too and had a look at all the products they have. I am definitely going to try out the non-veg stuff too.


 Coming back to the gift hamper I was really impressed when the frozen products were delivered in a re-usable thermal bag which keeps the food hot and cold. The hamper contained Cheese Pops, Cheesy Corn Nuggets, Super Millet Khichdi and a packet of Grated Coconut that can be used in cooking / making chutney. Our family really enjoyed all of them. I am sharing the pictures below.






The pops and nuggets were nice and cheesy.. Kids will surely love them.
The millet khichdi was nice and healthy option. It was a single portion packed in a microwavable container.You can relish it with pickle, curd and papad.
I used the grated coconut in a healthy cabbage and carrot stir-fry. You can have it by itself or serve as a side dish.
Once again I thank Sumeru for the exciting day at the event and the delicious goodies.

PS: I was sent these items for tasting. I was not paid or asked to write a positive review of them. 

Thursday, January 17, 2019

AMLA RASAM / USIRIKAYA RASAM / NELLIKAI RASAM


Amla is a great source of Vitamin C. I am trying out many dishes with them as it is the amla season now. This is a simple rasam recipe made with amlas. I have added a little toor dal also as hubby dear does not like anything very sour. You may skip it if you want. Rasam helps in digestion also.


Ingredients:
Amlas ........... 3
Toor dal ........ 2 tbsps
Tomato ......... 1 small
Lemon juice .... 1 tbsp (or use little tamarind)
Ginger ............ 1/4 inch piece
Garlic ... 2 cloves
Urad dal ...........  2 tsps
Cumin seeds ..... 1/2 tsp
Peppercorns ....... few
Dry red chilli ....1
Rasam powder .. 1 tsp
Salt ..................... to taste
Jaggery ........... 1 tsp
Turmeric powder .. 1/4 tsp
Mustard seeds ... 1/2 tsp
Curry leaves ... few
Asafoetida.. 1 pinch
Oil ......................... 2 tbsps

Method:

Soak the toor dal. Pressure cook it with 1 tomato.









In a pan add 1 tsp of oil and roast the urad dal, cumin seeds, pepper corns and red chilli.








Grind it to make powder.









Wash and cut the amlas and ginger.









Grind them along with the powder adding little water.










Remove the paste in a bowl.









Heat the remaining oil in a pan and add the mustard seeds, curry leaves and crushed garlic.








When they cracke add the ground amla paste and saute.









Add salt, turmeric powder and rasam powder.










Stir in the boiled and blended dal cooked with tomato.









Add sufficient quantity of water and boil. Add the jaggery and lemon juice. Finally add some coriander leaves.




Thursday, January 10, 2019

CUCUMBER RAW CURRY KARNATAKA STYLE / SOUTHEKAYI HASI GOJJU


Southekayi Hasi Gojju is a simple uncooked preparation made with cucumber with some basic ingredients always available in our kitchens. It is served as an accompaniment with akki roti, dosa pulao etc etc.. It is cool and light on the stomach like a raita and a perfect dish to make in summer.
Gojju is basically a curry made with fruit or a vegetable with a ground coconut based mixture along with few other basic ingredients. Karnataka Cuisine has a variety of gojju recipes and this is a must in every feast or a wedding.



Ingredients:
Cucumber .... 1 (about 1 cup of small pieces)

For Grinding:
Grated coconut ... 1/4 cup
Green chillies ..... 1-2
Ginger ............... 1 small piece
Coriander leaves .. 1/4 cup
Curry leaves ........ few
Tamarind ............ small gooseberry size
Jaggery ............. 1/2 tsp
Roasted chana dal ... 1 tbsp
Cumin seeds ...... 1/4 tsp
Mustard seeds .... 1/8 tsp
Turmeric powder .... 1/8 tsp
Salt ....................... to taste

For Tempering:
Mustard seeds ........... 1/2 tsp
Asafoetida ................ 1 pinch
Curry leaves ........... few
Oil ..................... 1 tbsp

Method:

Wash the cucumber well and wipe with a kitchen towel. Cut it into small pieces after tasting for bitterness. You may peel the skin if you like.




Grind together all the ingredients mentioned in the list adding little water.









Transfer into a bowl and stir in the cucumber pieces.









Heat oil and fry the tempering ingredients. Add them to the prepared gojju.









Recipe Source : The Culinary Peace

Friday, January 4, 2019

EGG DROP CURRY WITH COCONUT MILK


Egg drop curry made with coconut milk is a simple preparation for the days you want to fix a quick lunch or dinner. It is a good change from the usual curry made with boiled eggs.  This way the eggs absorb the spice flavours while simmering and really taste very delicious. This curry can be served with rotis or rice and you can adjust the gravy accordingly.

This recipe is for the A-Z Recipe Challenge and the alphabet for this month is "E"

Ingredients:
Eggs .... 4
Onions ... 2 cups (very finely chopped or grated)
Tomatoes .. 1-2
Coconut milk .. 1 cup (I made from 25 gms of coconut milk powder dissolved in water)
Coriander leaves ... handful
Ginger .... 1 tsp (grated)
Garlic .... 1 tsp (crushed)
Cloves ... 4
Bay leaf ... 1
Cinnamon .. 1 small piece
Fennel seeds .. 1/2 tsp
Salt ............ to taste
Turmeric powder .. 1/2 tsp
Cumin powder ...... 1/2 tsp
Red chilli powder .. 1/4 tsp (add more if you like it spicy)
Coriander powder ,... 1 tsp
Garam masala powder .. 1/2 tsp
Oil ........................... 4-5 tbsps


Method:

Heat oil in a pan and add the mentioned whole spices.








When you get a nice aroma tip in the onions, ginger and garlic together.









Saute until translucent. Add the finely chopped tomatoes.Stir fry  until the tomato is cooked.








Add the salt and spice powders mentioned in the list.









Saute until the masalas are blended with the onions. Add some coriander leaves.








Now it is time to add the coconut milk.









Keep stirring until it starts to boil. Add little water as needed for the gravy.







Now break the eggs one by one and drop them into the boiling gravy.










Add all the eggs making space between them.










Cover the pan. Let it simmer for about 4-5 minutes.









Open the lid and check if the eggs are nice and firm.










Dish them out and serve with rice or rotis.









Print Recipe