Chettinad Prawn Masala

Ingredients:

2 tablespoon coconut oil

3 sprigs curry leaves

2 medium sized onions finely chopped

2 medium tomatoes finely chopped

1 salt to taste

250 grams’ prawns cleaned and de-veined

2 Sprigs Coriander leaves finely chopped

Spice Powders

1 teaspoon pepper powder

1 teaspoon chilli powder

 ½ tsp turmeric

2 teaspoon coriander powder

Chettinad Masala:

 To grind

Garlic- 2 cloves

Ginger- 1 inch slice

Whole Cardamoms- 2

Whole Cloves- 2

Whole cinnamon- 1 inch

Red dry Chili- 2

Anise seed- 1 (optional)

Fennel seeds- ¼ tsp

Cumin seeds- ¼ tsp

Whole peppercorns- ¼ tsp

1 tbsp Grated coconut (reserve ½ tsp for garnishing)

Water- ¼ cup

Method:

Into a blender, add all the ingredients mentioned 'to grind' along with ¼ cup water and grind to a paste. Keep aside.

Place a non-stick pan over medium heat, add coconut oil.

Add onions and curry leaves, season with salt and cook till onions turn soft. Fry well till golden. (Cook on medium heat keep stirring).

Add chopped tomato, cook till mashed.

Add the ground paste, combine well and cook for a few minutes.

Add red chili powder, turmeric powder, coriander powder and enough salt to taste, combine well and cook for a minute.

Add the shrimp, combine well. Cover and cook for 4 mins.

Open the lid, turn the heat to high and stir fry till the masala coats well on shrimp, all the liquid has dried off and shrimp turns golden brown.

Add chopped coriander leaves and drizzle with lemon juice.

Stir fry for a minute and remove the pan from the heat.

Keep covered for a few minutes. Garnish with grated coconut.

Serve this with Kappa rotti, chapati or rice.

If you enjoyed reading this article please consider sharing it. Thank you.
www.facebook.com/yuvikaskitchen/
Happy Cooking www.thboxes.com

Egg Kurma

Egg kurma is one such delicious and flavorful curry which goes very well rice,rotis,appam,idiyappam and parottas.

This egg kurma appears in my kitchen either for lunch or dinner,most of the times when I ran out of veggies.

Ingredients:

4-5 boiled eggs, peeled

3 tbsp oil

3 medium size onions, roughly chopped

1 medium size onion, finely sliced

3-4 slit green chillies

½ inch  ginger

6-7 garlic

2 medium size tomatoes finely chopped

salt - as per taste

1 tsp red chilli powder

½ turmeric powder

4 cloves

1 inch cinnamon stick

2 tsp of Fennel seeds

3 tbsp grated coconut

8-10 curry leaves

2 tbsp freshly chopped coriander leaves

½ tsp roasted coriander seeds powder

½ tsp black pepper corn powder

½ tsp garam masala powder

Method:

Firstly, in a pan dry roast, 1 tsp fennel seeds, cinnamon stick, curry leaves cloves. Grind to smooth paste along with grated coconut. Make a smooth paste using very little water.

Now, in a cooking vessel, add in oil and heat it.

Add slit green chillies too.

Add roughly chopped onions and cook till they turn light brown.

Add ginger garlic and sauté well.

Add in finely chopped tomatoes.

Let this mixture cool, now grind to smooth paste.

In a pan add 2 tsp of oil, add 1 tsp of fennel seeds , ½ tsp of cumin seeds, finely sliced onion, cook till golden brown.

Add onion tomato paste, red chilli powder, turmeric powder, mix and cook for 6-8 mins.

Add coconut paste, mix well and cook until the masala is cooked well.

Cook until oil appears at the sides and corners.

Add water as per the thickness of the gravy is preferred (approx... 3 cups).

Add in some fresh coriander leaves, roasted coriander seeds powder, garam masala powder, black pepper powder and mix well.

Add the peeled boiled eggs into it.

Put on low flame, cover the lid and cook the egg kurma curry for about 10-15 minutes.

Serve hot with rice, roti, puri, or dosa.

If you enjoyed reading this article please consider sharing it. Thank you.
www.facebook.com/yuvikaskitchen/
Happy Cooking

www.thboxes.com

Chiken Tikka Masala

Ingredients:

• For marinade:
• 1 cup fresh yogurt (should not be sour)
• 1 cup finely chopped fresh coriander leaves
• 2 tbsps ginger paste
• 3 tbsps garlic paste
• 3-4 tbsps garam masala
• 6 peppercorns/ 2 dry red chillies
• 3 tbsps lime/ lemon juice
• 1/2 tsp orange food coloring
• 1 kg chicken (breast or thigh) skinless and cut into 2" chunk.

http://www.thboxes.com/affiliate-6971-54741.html

• For the gravy:
• 2 medium-sized onions finely chopped
• 6 cloves garlic chopped fine
• 5 pods cardamom
• 1 tin (400 gms approx) chopped tomatoes or 6 medium-sized fresh tomatoes chopped fine
• 2 tbsps garam masala
• 2 tsps soft brown sugar
• 1 cup single cream
• 3 tbsps almonds blanched and ground to a paste
• 3 tbsps vegetable oil
• Salt to taste
• bolied egg- 1 (cut in circles for garnishing)

Method:

• Grind the chopped coriander (keep some aside for garnishing) and all other marinade ingredients (except yoghurt) to a smooth paste in a food processor.
• Pour the above mix into a large bowl and add yoghurt. Mix well. Add the chicken pieces and mix well. Cover the bowl and refrigerate. Allow to marinate overnight.
• Thread the chicken onto skewers and keep ready.
• Preheat your oven or grill to medium high (200 C/ 400F/ Gas Mark 6). Place the skewers on the grill racks in your oven with a tray underneath to catch drippings. Roast open till the chicken is browned on all sides and tender. Keep aside.
• To make the gravy/ sauce: Heat the oil in a deep pan on a medium flame and add the onion. Cook till soft.
• Now add the cardamom and the garlic. Fry for 2-3 minutes.
• Add the garam masala, brown sugar, tomatoes, almonds and mix well. Cook till the tomatoes are soft and a thick paste forms.
• Add the grilled Chicken Tikkas (pieces) and stir. Cook for 10 minutes.
• Add the cream and mix well. Turn off the flame.
• Garnish the dish with chopped coriander leaves and boiled egg and serve hot with Naan or roti.

If you enjoyed reading this article, please consider sharing it. Thanks.  www.thboxes.com

Saag Chicken

Saag Chicken

Ingredients:

3 lbs chicken pieces,

5 cloves garlic, minced
2 large onions, minced or extremely finely chopped
1 (400 g) can crushed tomatoes
1 inch ginger, minced
4 tablespoons milk
48 ounces spinach, washed & chopped
2 tablespoons butter
1/2 teaspoon black pepper
1 teaspoon ground coriander
1/2 teaspoon turmeric powder
2 big cardamom pods
2 whole cloves
7 tablespoons oil
1 teaspoon garam masala
1/2 teaspoon salt
1/4 cup water
1 tablespoon water

Method:

Fry the chicken in 4 tbs oil for around 3-4 minutes until lightly browned and set aside.
 
Put the spinach in a pot, add 1/4C water.

Bring to the boil and remove from heat.
 
When cool, grind very well to a paste in blender and set aside.
 
Heat the remaining oil in a pan and add ginger, garlic and onions.
 
Fry until lightly brown.
 
Add tomatoes, salt, cayenne pepper, ground coriander, turmeric, cloves and cardamom.

Sprinkle with 1 tbsp water.

Cook for 10 minutes on a low heat.

Add chicken and milk to the pan.

Simmer until the chicken is tender (about 10 minutes).

Add spinach and garam masala to the pan.

Cook until spinach starts sticking to the pan (about 15 minutes).

Remove from heat, add butter.

 Serve with rice.

If you enjoyed reading this article, please consider sharing it. Thanks. www.thboxes.com

Methi Chicken

Methi Chicken

Ingredients

 1/2 kg boneless chicken - cut into medium sized pieces

1 medium sized onions - finely chopped

2 medium sized tomatoes - finely chopped & grind to a smooth paste

4-5 Tbsp cooking oil

1 tsp shahi jeera (black cumin seeds)

10-12 fresh curry leaves

Salt to taste

1 tsp turmeric powder

2 1/2 tsp ginger & garlic paste

1 1/2 tsp cumin powder

1 1/2 tsp coriander powder

3 tsp red chilli powder (adjust according to your taste)

1 cup of water (add more if required)

2 Tbsp yoghurt - whisk it with a fork smoothly and set aside

2 cups fresh methi leaves (fenugreek leaves) -  (roughly chopped)

2 tsp garam masala powder

2 Tbsp or few freshly chopped coriander leaves for garnish

Method

In a wide bottomed vessel, heat oil. On low heat, add shahi jeera and fry for a few seconds. Add curry leaves, toss them and then add chopped onions, salt and turmeric.

Increase the flame to medium and fry till the onions turn golden brown (around 8 minutes).

Add ginger & garlic paste and fry for 1-2 minutes till the raw small disappears.

Add chicken add cumin powder, coriander powder, chilli powder, mix well, cover and cook for 4-5 minutes stirring in between.

Add tomato paste, water and bring it to boil on high flame.

When the gravy starts boiling reduce the flame to medium, cover and cook for around 10 - 15 minutes or till the chicken is tender and the gravy starts turning thick. when the oil starts floating on top of the gravy.

Add whisked yoghurt, gently mix, add freshly chopped methi leaves, gently mix so the chicken pieces.

 Lower the flame and allow to cook uncovered for 5 minutes.

Just before turning off the heat, add garam masala powder, mix well, adjust salt and chilli powder if required.

Garnish with freshly chopped coriander leaves.

Serve hot with steamed rotis or naan.

If you enjoyed reading this article, please consider sharing it. Thanks.

www.thboxes.com

Chicken achari- pickle.

http://tipsfromyuvika.blogspot.co.uk/2012/04/chicken-achari-pickle.html www.thboxes.com

Crab Masala

Ingredients:


•3 tbsp Oil
•3 Cinnamon Sticks
•A sprinkling of Cloves
•A sprinkling of Cardamom Pods
•2 medium Onions
•1 1/2 tbsp Ginger-garlic paste
•1 tsp Turmeric powder
•1 tsp Red chilli powder
•1 1/2 tbsp Coriander powder
•3 tbsp Cumin powder
•3 Tomatoes
• A pinch or two of salt
•800 g Crab (with shell)
•A bunch of Fresh Coriander leaves
•1 tbsp Tomato paste

Method:
 Onions

Finely slice 2 medium sized onions.

 Fry

Warm the pan over a high heat before adding 3 tablespoons of oil. Add 3 sticks of cinnamon, a sprinkling of cardamom pods, and a sprinkling of cloves. Cook for about a minute. The oil will help extract the flavour of the spices. Add the chopped onions and cook for a further 10 minutes until golden brown. Keep stirring occasionally.

 Chop tomatoes

tomatoes into small pieces.

 Add ingredients

Now add 1 tablespoon and a half of ginger-garlic paste and stir well.

Then add 1 teaspoon of turmeric,

1 teaspoon of red chilli,

1 and a half large teaspoons of coriander,

and 3 large teaspoons of cumin powder.

Turn the heat down a little and stir well because dry ingredients can easily stick to the bottom of the pan.

Now add the tomatoes. Turn up to a high heat as there is now less risk of the ingredients sticking to the bottom and burning. Stir for a further 2-3 minutes.

Add a little water and keep stirring for another 2 to 3mins. If the ingredients stick at all, add a little more water.


Add a teaspoon of tomato paste to add some colour to the sauce. Stir for a further 2 minutes


Add half a teaspoon of salt and continue to stir


Now add the crab. Stir until all the pieces are smothered with sauce. Turn the stove down to a low heat, add a little water, and stir. Cover and simmer for about 6-8 minutes.

Add a little water after about 5 minutes

Chop up some coriander as a garnish.

Then garnish the crab masala with a sprinkle of coriander, and serve.

If you enjoyed reading this article, consider sharing it. Thanks. www.thboxes.com