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Archive for the ‘Meat and Poultry’ Category

Every time when either of meat or poultry is bought, it is prepared in excess. I am happy to see the leftovers as it taste better on next day!! This time I thought I will make in variety. I made mutton chaarr the previous day & mutton stew the next day morning. I cooked with some salt in a pressure pan & reserved and then finally boost up with added spice to it.

Good to go with easter menu ” HAPPY EASTER”!!!!

Both the curries go well with either rotis or any of the breakfast items of Kerala origin. My mouth is still watering even while writing! I always take resolution to get rid of fleshy stuffs ; but  to be frank cant help it,,,it makes me irresistible!!!!

Mutton – 1 lb each for both the recipes

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Mutton chaarr 

  • Onions sliced 2
  • Green chilies 4 silted
  • Curry leaves few
  • Mustard seeds few
  • Salt
  • Oil 

To grind 

  • Whole cinnamon bark 2 to 3
  • Whole big cardamom 2 to 3
  • Peppercorns 1 tsp
  • Fennel seeds 1/2 tsp
  • Ginger paste 1 ½ tsp
  • Garlic paste 1 ½ tsp
  • Red chilly powder 1 ½ tsp
  • Coriander powder 2 tsp
  • Turmeric powder ½ tsp 

Make paste of all the ingredients mentioned above to grind.  Splutter mustard seeds in pan. Sauté onions, green chilies & curry leaves till they become translucent. Add the paste and keep stirring till oil separates out. Add the previously cooked mutton, 1 cup of water & salt if required simmer it for 15 to 20 minutes.  Serve hot with chapathis. 

Mutton stew 

  • Onions sliced 1 big
  • Ginger paste 2 tsp
  • Green chilies 8to 10 silted
  • Curry leaves few
  • Powder of fennel seeds & coriander seeds 1 tsp each [powder the whole seeds taking in equal proportion]
  • Whole masalas [big cardamom & cinnamon bark (2 to 3each) & whole peppercorns ½ tsp
  • Boiled potato cut in chunks 1
  • Coconut milk 1 ½ cup [if using coconut milk powder, then 3 Tbsp in 1 ½ cup water]
  • Salt
  • Oil

Mutton stew

Add whole masalas to splutter in oil. Sauté onions, green chilies & curry leaves. Add ginger paste when onions become transparent. Stir at once & add all the spice powders; continue stirring. Add boiled potato chunks, cooked mutton, salt & mix well. Add half a cup of water & simmer it for 15 to 20 minutes. Add coconut milk, blend well & switch off the gas. Serve hot with apams or idiappam.

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Our professor in formulation development dept used to say that pharmacy is much like cooking and I always remember his words while I make puttu. It reminds me of the steps involved in tablet granulation. Tablets & puttu….Who are the guinea pigs then???? Sorry dear ones they are tried & tested!!!! 

Well Irachi puttu is not at all my invention. It was while back at home where I was a regular watcher of Kairali Tv’s Magic oven presented by Lakshmi nair, where in one episode was dedicated to this recipe. It sound to me different among the puttu we make. Nothing special, only cooked & spiced minced meat added which shows the difference. But somehow I liked the recipe and thought of sharing! 

To know more about puttu read this & also about chiratta puttu over here & here 

Also try another great innovation of Varna Puttu

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The meat stuff 

  • Here I used cooked & minced chicken 1 cup[ any meat can be used ]
  • Shallots chopped finely 4to 5
  • Ginger chopped finely ¼ tsp
  • Garlic chopped finely ¼ tsp
  • Red chilly powder 1 tsp
  • Turmeric powder ¼ tsp
  • Fennel seeds 1 or 2 pinch
  • Chicken masala ½ tsp
  • Salt
  • Oil 

Stir fry the shallots, ginger-garlic in oil, add up spice, salt & cooked chicken to it. Keep stirring until everything is mixed properly. 

For Puttu 

Rice flour  2 cups

 
Grated coconut 1 cup  
Water approximately ½ cup  
Salt to taste  

Add salt & water to the rice flour & mix in required consistency. It should neither be too wet nor too dry. In a puttu maker, layer 2 tsp grated coconut, rice mixture, then the meat stuff, again rice mix then grated coconut & steam till done!!

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I was in an ecstatic mood for this V-day as my only husband said that we would be going out for dinner and to be ready for that evening. The moment he said, I started day dreaming about steaming Naan, kadai mushroom, kheema muttar & so on….. Another image which wool gathered was about haryali chicken as it was one of my favorite appetizers. The thought itself made me drooling, forget if it was kept in front of me.  

I usually have an urge to find out the local weather everyday, but my moony mind did not allow me to check the site that day. Fantasies were clouding my mind when all of a sudden I saw a lurid scene outside my window….I trice window shade slowly to see if my vision was proper…no it was not blurred…it was snowing !!! My next move was towards the system & checking hour by hour weather status. It showed heavy snow & windy that day. I’m not permitted to go out on bad weather days as I’m prone to status asthmaticus, which is in general called asthma.  

The V-day went flop and I didn’t bother, but the thoughts of haryali chicken didn’t erase from my mind.

Haryali chicken is a version of fried chicken where the marinade is made of herbs & spices.  

Making….. 

  • Chicken cut into pieces [legs, wings & thighs are good choice to go with this recipe] – 1 lb
  • Oil for shallow frying
  • Shallots for garnishing
  • Mint leaves for garnishing 

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Marinade 

  • Paste of coriander, mint and green chilies. I took a whole lot of bunch of coriander leaves, a few; say 4 to 5 leaves of mint and around 6 to 7 medium sized chilies
  • Whole peppercorns, coriander seeds & fennel seed ½ tsp each. Pulverize them to coarse powder.
  • Garlic finely chopped 1 ½ tsp
  • Ginger finely chopped 1 ½ tsp
  • Salt to taste  

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Marinate the chicken with the marinade said above. Keep refrigerated for half to one hour so that the flavors get sink into the pieces. Shallow fry them on medium to high flame turning sides in between. Garnish with fried shallots and mint.

Baking would also be a good option as the consumption of oil would be less. Serve as an appetizer or side dish with mint chutney.

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Chicken in Coconut gravy 

It was in the morning suddenly I got a message popping up in my yahoo chat window by my friend Rekha asking for a chicken recipe. Before asking which kind she needs, she left the chat window. I told I would definitely try for something new. But then I forgot about it.I always ask Sukesh for the daily menu even though I never go for his likes. But then suddenly, we started talking about our good oldie days back in Bangalore when we were inured in eating outside quite often. Thinking about it gave me the nostalgic feeling of Andhra restaurants like Nagarjuna & Krishna chinnai. Both of us deemed at once for Nagarjuna’s Dosa with chicken curry. I said that was the best menu I ever heard. He started for buying chicken and I set out on for the preparation. Rekha I know by now you must have made by your own or your mom’s special chicken curry….Still if you need this is also a good one ….Do try sometime…. 

  • Chicken 1 lb
  • Coconut scrapped 2handful
  • Ginger 1 tsp chopped
  • Garlic 3 to 4 pods
  • Shallots sliced 6 to 7
  • Green chilies 3 to 4
  • Curry leaves few
  • Mustard seeds to splutter
  • Turmeric powder ½ tsp
  • Red chilly powder 1 tsp
  • Coriander powder 1 tsp
  • Chicken masala 2 tsp ( I mostly use eastern chicken masala which has good aroma & flavor)

  • Oil as required
  • Salt as required
  • Water 1 cup 

Method 

  • Marinate chicken with ¼ tsp of turmeric powder & salt.
  • Grind coconut, ginger & garlic together into very fine paste.
  • Heat oil in pan & splutter mustard seeds.
  • Saute shallots, green chilies & curry leaves together till they are soft enough.
  • Add the ground mixture a saute for another 4 to 5 minutes till the oil separates from the gravy.
  • Add all the powders and stir for another 2 minutes.
  • Add the marinated chicken pieces to it and mix well with the fried gravy.
  • Add water and salt if required.
  • Close it with a lid and cook till done.
  • It can be served with any kind of meal.

Here i made Dosa to go along with it……..    

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If anyone asks me which my all time favorite dish is, then I would go for this option first….Chicken Biriyani!!

It was when i ate toothsome malabar style chicken biriyani from my mom’s friend Indira aunty’s place that i got addicted to it. I was always in a urge to find out how to make this yummylicious dish. This was how she said, but i put through some of my own ideas.

Here it goes…. 

  • Rice 4 cups
  • Chicken 1 kg
  • Fried Onions of 3
  • Roasted nuts and raisins a handful

Biryani Masala 

Equal proportions (approx) of cinnamon bark, big elachi, bay leaves, coriander seeds and fennel (1 tsp each) .Grind to powder. 

Paste   

  •   Paste of garlic (6 to 8 cloves), ginger (1 stick) and green chilies (8 to 9)
  •   Paste of coriander leaves (1 bunch) & mint (4 to 5 leaves)     
  •   Paste of poppy seeds (2 to 3 tsp) previously soaked for 5 to 10 min. I sometime use half cup of nicely ground coconut if i do not have poppy seeds in hand [This is what  is a version of Indira auntie’s recipe] 

METHOD 

Rice

  •  Wash & drain rice
  •   Heat ghee 2 tsp 
  •   Add whole masalas (peppercorns, bay leaves, cloves etc)
  •   Add drained rice to it and sauté for a min
  •   Add double qty of water and salt as required. Cook till done. 

Chicken gravy

·         Marinate chicken pieces with ¾ tsp chilly powder, 1 cup curd, salt and ¼ tsp turmeric powder.

·         In a kadai, heat oil & add all the paste made previously. Sauté for 3 to 5 min.

·         Add the marinated chicken pieces to it.

·         Add 2 ½ tsp of Biryani masala and mix it.

·         Add 1 cup of water and cook till done. 

In an ovenproof tray make layers of chicken gravy and rice. Garnish with fried onions and roasted nuts. Bake for 15 to 20 minutes at min temperature. The baking process can also be done on gas keeping the layers in a heavy bottom vessel on a simmer flame for 15 to 20 minutes.

Note: For Vegetarians, can use diced paneer, soya chunks, mushrooms, potatoes and carrots instead of chicken (3 cup all these vegies together)  

 

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Usually the chicken fry which my mom makes is by marinating, keeping for a while and then frying. But what my mother-in-law does is bit different and unique. It is not directly frying; it’s by cooking first and then frying. It gives an enhanced taste of the masalas gone into. This is one of my favorite dishes of hers which has become a big hit in my friend’s & family. The snap here is not that clear, but will be soon posting when I will make again.  

Chicken – 1 lb
(washed and cut into medium size pieces)
Oil – 3 – 4 tsp
For garnishing:-
Onions – 3 medium sized
(fried)
Curry leaves – As required
For Masala mix:-
Garlic paste – 4 tsp
Ginger paste – 4 tsp
Yoghurt – half cup
Chilly powder – 1 1/2 tsp
Turmeric powder – 1/2 tsp
Coriander powder – 2 tsp
Pepper powder – 1/4 tsp
Meat masala powder – 1 n 1/2 tsp
Salt – As required

Method

  • Grind together all the masalas into a thick paste.

  • Marinate the chicken pieces with the masala mix.

  • In a heavy bottom cooking pot, add the chicken pieces and cook until tender and water has fully evaporated.

  • Heat oil in a pan.

  • Add these cooked chicken pieces to the pan and fry till brown and crisp.

  • Garnish it with fried onions and curry leaves & coconut bits (that’s optional)

The onions used for garnishing can be fried in the same oil used to fry the chicken, hence low consumption of oil.As the chicken is cooked before frying, there is no need of marinating and keeping aside. The masala is fully gone into the pieces. So it will be more tastier than frying directly. 

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