Coriander chicken and a cold saturday lunch

No No...the lunch wasn't cold.... after all there is nothing worse than a cold lunch on a weekend...the day was unusually cold.... the sun was out though... and the patio was bathed in the usual warmth.... but the the nip in the air made it impossible to sit out and enjoy the warmth.... inside too with our old pink blankets wrapped around our feet... we had a hot and yum lunch....

I am back after a long time.. with the pujas at home and the festivities continuing... I was as usual too lazy to sit in front of the computer and blog....But now I am back in full energy...

I made Coriander chicken after a long time... I love the aromatic coriander ... because it goes so well with all our curries.... veggies or non veg... the fresh leaves and the pliant stems impart so much flavor to the base....and one of my favorite chicken dishes is coriander chicken.....

What you need to do:

Chicken~1 lb

yogurt-2-3 tbsp

fresh coriander leaves and soft stems-1 bunch properly cleaned. Exclude the hard woody stems

mint leaves-5-6

green chillies-4

onion garlic ginger paste-tbsp

cashew nuts-10

clove-4

garlic-2 large cloves

oil

salt

Marinate the chicken with the onion ginger garlic paste and the yogurt.

Meanwhile put together the coriander, mint,chillies, cloves and garlic and a little water and make a fine paste in the food processor.

Also dry grind the cashew nuts .

Now heat oil in a pan and add the coriander paste. Put on medium heat and lightly fry the paste until the water starts drying up.

Next add the chicken and the marinade and increase the heat.

Evenly coat the chicken with the paste . Add salt, put the heat on medium again, cover and cook.

The yogurt will release water and the chicken would cook in that. If it dries up too much add a little water.

When the chicken is completely cooked add the cashew nut powder.

Put off the heat and let the chicken cook in its own juices.

Serve hot with jeera rice or pulao.... Hmmmm...... lovely...

Thai Green curry

Thai food is one of my favorites. It is light , has a curry base usually and incredibly healthy.
This Green Curry is part of traditional Thai Cuisine and is made specially with with the green curry paste. Thai cooking uses their traditional versions of vegetables and spices like galangal, lemongrass and kaffir lime leaves.
Last weekend my trip to the supermarket had a surprise in store for me. I discovered fresh lemongrass in the "Oriental " section. And of course I had to bag one and give it a try in my version of the curry. I could not lay my hands on any lime leaves though.
Also I skipped the fish sauce which I found was being used in all the authentic recipes. Instead I opted for soy sauce mixed with garlic paste and brown sugar.
The result was not too bad..... do try it out.

Thai Green Curry with Chicken:
boneless chicken: 1/2 lb cleaned and cut into bite sized pieces
eggplant:1 cup diced
red bell pepper: half of one julienne d
coconut milk:1 and 1/2 cup
soy sauce:1 and 1/2 tbsp
brown sugar:1 and 1/2 tbsp
garlic:1 clove chopped fine
canola oil:2 tbsp
green curry paste:2 tbsp (See below)
basil leaves:4-5(optional)
salt

Green Curry Paste: (yields around 1/2 cup)
garlic:3 cloves
coriander:handful of leaves and soft stems
lemon grass: half of one (I finally got one in the supermarket YAY! Find out how to work with the lemongrass here)
green chili:3 slit
shallots:4 chopped fine
ginger paste: 2 tbsp

Just make a paste of the above in the blender.

Heat the oil in a pan.
Add the green paste and fry for 2 minutes on low medium heat.
Add the coconut milk and let it come to a boil.
Add the chicken pieces and the egg plant.
Add the soy sauce , brown sugar and the garlic.
Cover and cook for 5-6 minutes on medium heat.
Add 1/2 cup water, salt to taste and the red bell pepper.
Cook for 5-6 more minutes or until the eggplants are tender and the chicken is cooked. Garnish with the basil.
Serve hot with white rice and go on.... Dream THAILAND!

Kosha mangsho or Bengali Goat curry....

As I am writing this post... I am thinking how soon I can coax C to get the fresh goat again (not a live goat.. silly! just the meat)... umm... C does not need much coaxing though.....
We get fresh goat meat from the nearby Indian store.... and who can resist the lure of kochi patha r jhol on a leisurely Sunday mornings!:)
I decided on this particular recipe...since I was not in the mood for jhol.... Kosha Mangsho is a slightly richer version but hey! I love to indulge once in a while!
The way I chose to cook this meat was the slow cooking process.... it is long and painstaking but totally worth it!



I have had this dish a million times both at home and outside... but still I cannot seem to get enough of it! Baba would get the freshest and tenderest goat meat and Ma would cook this with all the personal touches and the air would be filled with the aroma of the spices and the stew....Oh! those sunday lunches would be such a treat! Just hot steaming rice and mutton .... and nothing in this whole wide world can match that!

What you need:

fresh mutton- ~ 1 lb
red onions- 1 small made into a paste and 3 large chopped fine
ginger-2 tbsp
garlic paste-2 tbsp
potatoes-3 large quartered
yogurt-3 tbsp
2 red chillies+2 green cardamom+4cloves+1 stick cinnamon+1 black cardamom+1/2 tbsp cumin- dry roasted and coarsely ground
tomatoes-2 medium sized diced
coriander powder-1 tsp
cumin seeds-1 tsp
mustard oil-around 1/4 cup
turmeric-2 tsp
bay leaf- 1
green chillies- 2-3 slit
salt
sugar
coriander leaves-a handful

Clean the mutton pieces and marinate with 1 tsp ginger paste, 1 tsp garlic paste ,the onion paste and turmeric for at least 2-3 hours.
Heat oil in a pressure cooker and lightly fry the potatoes. Set them aside.
Now in the remaining oil sizzle the cumin seeds, green chillies and the bay leaf.
Next add the onions and the remaining ginger garlic paste with a pinch of sugar.
Put the heat on medium and fry the onions until they just start caramelizing. This will take around 10-15 minutes depending on the strength of your gas flame.
Start adding the mutton pieces one by one making sure to coat them evenly with the onions.
After all the pieces have been added , add the dry spice powder , give them a quick stir, add some salt and cover with the lid.( just cover with any lid do not pressure cook).Put the heat on low medium.All the juices from the onion will come out and the mutton will cook in that. DO NOT ADD ANY WATER.
Let the mutton cook on low heat.
Keep an eye on the pot. Stir every 4-5 minutes.After around 20 minutes add the tomatoes.The tomatoes will further release water. Cover and continue cooking.
After 10-15 minutes when all the water from the gravy starts drying up, mix the coriander powder in the yogurt and add to the cooker. Stir , cover and cook for another 15-20 minutes.
After around 55-60 minutes you will notice that all the onions and tomatoes have melted into a gravy and the mutton is around 2/3 cooked.
If you find there is enough water from the tomatoes and yogurt already in the cooker do not add water .But if it is too dry, just sprinkle enough water, add the potatoes and pressure cook for 3 quick cities.
Put off the gas, let the cooker sit for another 10 minutes and then open.
Add the coriander and get ready for the yummiest lunch /dinner ever!

P.S. You can replace mustard oil with white/canola oil but the heat from the mustard oil gives the real kick to the curry.

Soupy..!

I remember , whenever we went out for dinners, baba and me would order soups and I wanted only Chicken Sweetcorn soup! I was totally in love with it and it was such a tasty appetizer......healthy yet incredibly tasty. I loved the boiled chicken pieces, the sweet corns and the egg white....
Since then, soups have been a hot favorite.So when C was craving for a hot and sour soup I decided to give it a try at home.... and it turned out fine...

What you need:

chicken stock:1 cup (I used 1 bullion dissolved in 1cup water)
sweetcorn, baby carrot, broccoli, beans- chopped fine 1 cup
chicken-2 tender breast pieces
chinese egg noodles- half of a packet boiled and kept aside
ginger -1 tsp fine paste
pearl onions-2 diced
thai chilli sauce-4-5 tsp
vinegar-1 tsp
soy sauce-1tsp
white oil -2 tbsp
lime juice-2-5 tsp
salt
pepper

Boil the vegetables and keep them aside. Do not overcook them.
Cut out small chicken strips or the way you would like in your soup.
Season with salt and pepper.Fry in medium heat with white oil with the onions and the ginger.
Now in a saucepan , add the chicken stock and 3 more cups of water. Add salt according to taste.
Once the stock comes to a boil add the vegetables and chicken.
Next add the sauces and the vinegar.
Just before removing from heat, add the noodles.
Sprinkle lime juice and serve hot.

Keema kofta.......source of sustenance

I particularly like minced meat(keema).... goat or lamb or lean pork.....easy to cook... and tastes heavenly.....
That day I discovered the supermarket was selling minced meat in smaller packets ... a quantity just right for two.....I immediately bought one....
Back at home I remembered my boromami's heavenly cooking and how she used to treat us with keema kofta when we went visiting 'mamabari'.....
so that was it..... I had a fair idea of what to use.... and decided to give it a shot..... it turned out fine.... actually quite edible..... though it is not for everyday plate....but when entertaining guests or when you are craving for some sinfully rich food..... you can always give this a try...

Serves 3 -4
Ingradients:

For Kofta:
Minced meat:100 -150 gms
ground garam masala: 3/4 tsp
ginger garlic paste:1tbsp
coriander cumin powder:1/2 tsp
chilli powder(optional):1/4tsp
finely sliced fried onion: 2tsp
turmeric:a pinch


For the the curry:
ginger garlic paste:1 tbsp
onion:finely sliced
tomato:puree of two medium sized ones
potaotes:two medium ones cubed
cloves:3-4
cardamom:2
bay leaves:2
Cinnamon roll:1"
All the whole garam masalascan be coursely ground in a mortar pestle.
Whole jeera:1 tsp
thick yogurt:2 tbsp

oil:4-6 tbsp
salt
sugar

Take the minced meat in a bowl and mix in all the spices and the fried onion.
You can use your hand or the blender.
When all the spices and the meat c0me together in one roll, pinch out small balls out of it and keep aside. Do not make the balls too large because then they will not cook properly.
Fry the potato cubes and keep them aside.
Next heat the oil in the wok and put in the whole jeera and whole coarsely ground garam masalas .Let them sizzle.
Next put in the ginger garlic paste and the onions.Fry till the onions are soft and transparent.All this while keep the flame on medium.
Next pour in the tomato puree and after 30 -40 seconds reduce the flame to low medium.
When the raw smell goes stir in the yogurt followed by 1 cup water. Let the gravy come to a boil.
Next arrange the the keema balls in the gravy .Take care that they are completely inside the gravy and are well spaced out.Also put in the fried potaotes.
Put a lid on top and let this cook for 20 -30 minutes or until the meat is cooked. If water dries out you can add water to get the correct consistency of the gravy.
When the meat and the potatoes are cooked , check the seasoning, add salt and sprinkle garam masala powder.
And voila!!!
It is ready to be served!!
Serve this dish with veg pulav or jeera rice or plain hot rice.

Enjoy!!