Chicken dry fry with grated coconut

I have lived in Karnataka most of my life exempting the last 3 years in Dubai. Back in the days most of Kerala delicacies never crossed the Kerala borders. I lived close to Mangalore and Mangalore is only an arms distance away from Kerala (not literally:P) Despite this, it was a rarity to find any of the Kerala treats in Mangalore region or any neighboring areas. May be if you hunted down, you would find it in some corner of Mangalore unlike today when Kerala food is as popular in these regions. My parents say that after every vacation, when we come back from Kerala we had to lug across cartons filled with fish pickle, mango pickle, ari unda, achappam, ethekka upperi, chakka upperi, aluva, jelebi, puttu podi anything and everything. Now almost all of these are available in Mangalore sparing them the trouble of carrying cartons. My mother even ranted on once about how we managed to put everything into the bus at Mangalore station including me and my dad but before she and my sis who was in her arms would get in, the bus took off from the bus station. She ran behind the bus with a wailing sis in her arms only to find that the bus was simply moving ahead to park in a different area giving space to other buses. The conductor tried shouting out to her in Kannada but yeah we were just learning Kannada back then!

Years on,  you find almost everything in Mangalore. You have caterers serving appam, moru curry at functions, Kerala parotta is a hot favorite at hotels and banana chips is made at every nook and cranny!

I remember a time when Kerala parotta and chilly chicken/ beef topped the menu of must eats in Kerala! That brings me to the dish of the day - Chicken dry fry. The idea was basically conceived from BDF - Beef Dry Fry. I tried out something similar with chicken that goes with parotta and instead of adding coconut pieces, I added grated coconut. I loved the results and there it went off to the photography table right after a few pieces went down my food pipe:)

Ingredients

To marinate -

1. Chicken - 500 gms
2. Pepper powder - 1/2 tsp
3. Chilli powder - 2 tsp
4. Turmeric powder - 1/4 tsp
5. Ginger-garlic paste - 2 tsp
6. Salt to taste

The masala - 

1. Onions - 2 finely chopped
2. Coconut - 1/2 cup grated
3. Curry leaves
4. Garam masala
5. Salt to taste
6. Vegetable Oil as needed

Method

• Clean and cut the chicken into small pieces. Use the breast part to get boneless pieces. ( Having pieces with bones is also totally fine.)
• Marinate the chicken for 30 minutes in pepper powder,chilli powder,turmeric powder and ginger- garlic paste.
• Add salt to the marinated chicken. Heat oil in a wide pan. Space out the chicken pieces in the pan and sprinkle some curry leaves.
• Rotate the pieces to ensure that it gets cooked well and a good char.
• Scoop out the chicken pieces and let excess oil drain off on a kitchen towel.
• Into the same oil, add onions and saute until tender. Add garam masala , salt and curry leaves and let the masala get cooked. It takes about a a minute to two.
• Finally add the coconut and stir fry till the coconut begins to brown and crisp.
• Add the fried chicken pieces and let it coat well in the dry masala. Cook for further two minutes to let the masala coat and run dry.
• Although the dish goes well with any sort of roti or even as a standalone, the best pairing would be Kerala Parotta!

You may also note -

• You could add either corriander powder or green chilly to the dish. I chose to keep the ingredients minimal.
• This dish is on lines of Kerala cuisine and hence I have not used corriander leaves which is a rarity in our cuisine. However, if you like corriander leaves in your dish , you may take it up a notch by adding corriander leaves.

You could also check out other chicken recipes on the blog here!

Cashew Chicken Roast

My very first attempt at making the humble chicken curry was born out frustration of a year long preparation for the 12th standard board exams which was no less than a nightmare. I remember hunting for a recipe from the old cookbooks and landing on one recipe, although I cant remember the name - it was some sort of a Parsi preparation. My sister till today says nothing can beat the first chicken curry that I made - I have till date not been able to replicate it and neither do I know where that recipe book is. Although the outcome of my first attempt was delicious, I remember using copious amount of oil and just because I was not sure if the chicken was cooked - I vaguely recollect taking it out of the curry, frying it and dropping it back in:) One thing the recipe called for was using cashew paste and I have just done that in this recipe using chicken drumsticks.

Some characteristics just don't die with time - one such is my penchant for chicken legs.  Thank God the chicken has two legs, else Shibin and I would have a hard time deciding who gets the leg piece! Shibin has a equal affinity for the legs too.

So let's get moving to the recipe -

Ingredients

1. Chicken - 8 drumsticks
2. Turmeric powder - 1/4 tsp for marination + 1/4 tsp
3. Ginger garlic paste - 2 tsp
4. Chilli powder - 2 tsp
5. Shallots - 1 cup chopped
6. Tomato - 2 medium size
7. Cashew - 100 gm
8. Salt to taste
9. Oil

Method

• Marinate the chicken drumsticks (skin removed) in turmeric powder, chilli powder, ginger garlic paste and salt. Let it rest for 30 minutes.
• Puree the tomato.
• Soak the cashew in water for 15 minutes. Drain and blend the cashew with just enough water to form a smooth paste.
• Heat oil in a pan and saute the shallots till it wilts. Add the 1/4 tsp turmeric powder, once this is cooked, add the marinated chicken drumsticks. Give this a good mix before adding the tomato puree.
• Let this cook covered until done. Uncover and let the gravy run dry on high flame.
• Add the cashew paste and give it a good mix. Let this cook for 2- 3 minutes on medium flame before turning off.
• Garnish with coarsely pounded cashew.

You may also note - 

• The cashew paste once heated tend to stick on to the vessel. So do not let it cook for long as you may end up scraping out bits and pieces from the vessel.

Slow roasted chicken with vegetables

The festive season is incomplete without my favorite dinner - Slow roasted chicken with vegetables.
It's been two years since we moved to Dubai and I have lost count of the number of times of I have made roast chicken. This was one thing that Shibin wanted to have ever since the decision to move to Dubai was made since his Mom made it for him when they were in Al-Ain!

My first attempt at baking a chicken was a total disaster. I marinated the chicken a day in advance and I froze it! I did not thaw it before moving it into the oven. It sat in the oven for 2 hours and never cooked. We had to chop the half cooked chicken and fry it on a pan. Also, I had to throw off the vegetables since it tasted disgusting with the marinade I made. I am talking of our Christmas dinner two years back and we had our dinner finally at 12 am!!

Ever since that episode, I have strived hard to perfect this - Tried different marinades and I stick to my favorite - seasoning of pepper, salt and lime juice.  This recipe would suit the beginners who want to give a shot at roasting whole chicken in the oven just like I began my roasting adventures!

Over to the recipe -


Ingredients

1. Whole Chicken - 1 kg cleaned
2. Potato - 2 large chopped in chunks
3. Carrot - 2 chopped in chunks
4. Red Onion - 2 chopped in chunks
5. Olive oil - 3 tbsp
6. Pepper powder  - 2 tbsp + 1 tsp coarsely ground 
7. Lemon juice - 2 tbsp
8. Garlic crushed - 5 to 6 cloves
9. Salt to taste
10. Mint leaves (optional)

Method

• Pre-heat the oven to 220 degree centigrade.
• Clean the whole chicken well inside and out. Remove the giblets and keep the skin of the chicken on. Set it aside to drain off excess water and creates gashes on the chicken with your knife.
• Sprinkle 1 tsp of pepper and salt on the chopped vegetables and give it a good mix. Layer the bottom of baking tray with the vegetables and drizzle 1 tbsp of olive oil.
• Rub the chicken with olive oil and season with pepper powder, salt and lemon juice. Stuff the chicken cavities with crushed garlic and mint leaves.
• Place this on the baking tray layered with the veggies.
• Move it into the oven and retain the 220 degree centigrade for the first 20 minutes.
• Reduce the temperature to 180 degrees and bake for 90 minutes, increasing the temperature again for the last 5 minutes to 220 degrees.
• The juice from the chicken seeps onto the layered vegetables which gives it a distinct flavor.
• Remove from the oven and let it rest covered for 15 minutes.

You may also note

• Baste the chicken and vegetables with a brush every 20 minutes while baking to ensure that the moisture stays and does not dry out.
• The baking time varies depending on the oven size and the chicken size. Mine is a larger sized oven and hence takes considerably more time.  
• You may marinate the chicken and refrigerate overnight.
• Ensure that the chicken is completely defrosted before you begin cooking else may take a considerably longer time to cook.  
• I prefer slow roasting the chicken because it gets juicy and the meat just falls apart. That is my idea of a baked chicken:)
• You could tie together the legs of the chicken and another twine holding the wings together. It hold together the shape of the chicken and is believed to make it juicier.

Coriander pepper chicken

On our recent trip to Archies library here in Dubai, I came across a cook book written by Madhur Jaffrey. A flip of the pages and I am her instant fan. The simple style of writing and her way of bringing in a personal touch to each of these left a strong impression on me.  It wasn't just her recipes but the intricacies of cooking she detailed in her book that mesmerized me.  From how to perfect your sauces to the tempering of the spices - it is all in there. True Indian cooking still original to her roots - that is Madhur Jaffrey's cooking to you.

Having said this, it is my sincere endeavor to give my recipes a personal touch and keep it simple. Here is my latest venture in the kitchen - a retake on the pepper chicken by bringing in flavors of corriander and spiciness of green chilly.

Ingredients

1. Chicken - 1 kg ( cleaned and cut)
2. Onion - 2 medium
3. Curry leaves - 2 sprigs
4. Salt to taste
5. Oil

For marinade:

1. Pepper  - 2 tbsp coarsely ground
2. Coriander leaves - 1 bunch
3. Cardamom - 6
4. Green Chilly - 7 (adjust as per your spice level)
5. Ginger - 1 tbsp
6. Garlic - 1 tbsp
7. Lemon juice - 3 tbsp

Method

• Grind together the coriander leaves, cardamom, green chilly, ginger and garlic to a coarse paste.
• In a bowl, mix together the ground paste, 2 tbsp of pepper powder, lemon juice and salt. Marinate the chicken pieces in this for about 20 minutes.
• Heat the oil in a skillet and toss in the chopped onions along with curry leaves. 
• Saute it for around 2 minutes on medium flame. 
• Add 2 tbsp of pepper powder and combine it well. Finally add the marinated chicken pieces. Keep it covered and cook on low flame until done.
• Garnish with fried green chilly for the zing and a dash of lemon juice.

You may also note - 

1. The onions should not be cooked to the extend that it becomes translucent.
2. A final squeeze of lime juice adds to the richness of the flavor.

Crunchy Oats Chicken with Sweet and Sour dip

I happened to leaf through the pages of my diary and came across this recipe taking me back to my PG days in Bangalore. With a lot of time in hand, nothing better to do and whenever I managed to overcome my lazy mode, I stepped into the kitchen for my adventures. Crunchy Oats Chicken was the result of one of these adventures.My friends and I spent quite a time debating on what the name of the dish should be. Chinese Oats Chicken we named it, is what the diary entry says! And one day we said, we will all look into this recipe journal and cook for our husbands'.

Well my Mr. Husband did not find the name catchy enough and we renamed it to Crunchy Oats Chicken.

So here we have the Crunchy Oats Chicken and a dip that goes along. A quick recipe -even your kids will enjoy, it is only mildly spiced with a sweet and sour dip.

Ingredients for the sweet and sour dip

1. Tomato sauce - 3 tbsp
2. Soya sauce - 1 tbsp
3. Honey - 2 tbsp
4. Garlic - 1 tbsp chopped
5. Ginger - 1 tbsp chopped
6. Onions - 3 tbsp chopped
7. Green chilly - 1 chopped and crushed
8. Olive Oil - 1 tbsp
9. Spring onions - 1 tbsp
10. Water - 1/4 cup

Method

Heat olive oil in a skillet and fry the onions, garlic, ginger and  green chilly until cooked.

Mix the soya sauce, tomato sauce and honey in 1/4 cup water. Add this to the skillet and switch off the flame. Transfer to a bowl and garnish with spring onions

Ingredients for Crunchy Oats Chicken

1. Chicken - 400 gms
2. Egg - 1 no.
3. Pepper powder - 1 tsp
4. Ginger garlic paste - 1 tsp
5. Soya Sauce - 1 tsp
6. Kashmiri Chilly powder - 1/2 tsp
7. Salt - as required
8. Oats - 1 cup
9. Oil

Method

Clean and cut the chicken into small pieces. I used the pieces with less bones for this recipe.

Marinate the chicken pepper powder, chilly powder, ginger garlic paste , soya sauce, salt and 1 beaten egg. Leave it covered for half an hour to 1 hour in the refrigerator.

Roll the chicken in oats and coat it completely. 

Heat oil in a skillet and fry the chicken. You may choose to shallow fry or deep fry it. I, generally prefer shallow frying to reduce the oil usage.

Transfer the fried chicken to a plate and serve along with the dip. Don't let it go cold, eat it hot and juicy!

Onion Chicken

Did I not tel you that every dish has a story to tell.  This one connects my mother and my husband:)

It's my mothers quick recipe that she packs when either me or my sister travel. She happened to cook this once, when my husband was home. He just loved it  and could not believe it was so simple to make.  He named the dish " Onion Chicken" and I retained the name in this blog. Time and again he has asked me to replicate the recipe and I have failed time and again. He " claims" - Ria your dish is good but definitely not like your mother's. Well, today I had my mother send me the recipe and tried it out in my kitchen. Yet I could not match her dish. After all your mothers recipe is always special. Nevertheless we loved the chicken and had a hearty meal.

This is a very easy recipe ideal for working women who want to put together something for dinner after a long day at work. So, here goes - 

Ingredients

Chicken - 800 gms
Onion - 3 big - cubed
Kashmiri Chilly powder - 6 tsp ( gives more color and not as spicy)
Soya Sauce - 5 tsp
Lime juice - 1 tsp
Coriander leaves
Spring Onion (optional)
Salt
Oil

Preparation

1. Marinate the cut and cleaned chicken in 4 tsp chilly powder, 3 tsp soya sauce, salt and lime juice for about an hour.
2. Transfer the marinated chicken into a pan and cook it covered on low flame until tender. No water or oil needs to be added as water from the chicken oozes out and the chicken gets cooked.
3.  In another pan heat the oil and toss in the onions. Saute it for around 3 minutes and add in salt, remaining chilly powder and soya sauce.
4. Add the cooked chicken and coat it well with the sauce and cook it uncovered for another 4 minutes.
5. Garnish it with coriander leaves, spring onions and may be rings of onion too. Serve it hot with rotis.

Onion Chicken as I prefer to call it -  is ready. A really simple dish with minimum ingredients and quite fast too. 

PS: you can ignore the marination for an hour part if you are in a hurry, still retains the flavors.

Chicken Lettuce Wraps

My inspiration for blogging is a college friend of mine - Anupa. We first started blogging when we were done with our MBA and were awaiting campus placements. A while after we got job, Anupa moved to USA and restarted blogging. Well, this time it was all about cooking and I was quite impressed with her work. I guess I took the inspiration from her again and started posting recipes here.

Few days back, I was just going through her blog - palaharam.blogspot.in and I came across this recipe of lettuce wraps. I had quite a bit of lettuce in the fridge and the pictures of the wraps Anupa put in looked lovely. Well, I decided to have my own take of the recipe.


Let us take a look at what goes into the recipe -

Ingredients

Fresh Lettuce - cleaned and dried

Chicken - 1/4 kg diced into small pieces

Onion - 1 big diced

Ginger - 1 teaspoon minced

Garlic - 1 teaspoon minced

Soya sauce

Tomato sauce

Roasted Peanuts - 3 tablespoons

Spring Onion - 1/4 cup Chopped

Coriander leaves

Salt

Sugar

Oil

Preparation

1. Heat the oil in a frying pan and toss in the onions, ginger and garlic.Add a little salt to this. Fry it till they are tender and the raw smell vanishes.
2. Now add the diced chicken pieces to this and stir it low flame till the pieces are almost cooked. Add 1 tbsp of tomato sauce and 1 tbsp of soya sauce to this and saute it. 
3. Add the peanuts - make sure the peanuts are already roasted. Saute the mix for about 3-5 minutes on low flame.
4. Add the chopped spring onion and 1 tsp sugar and saute it for about 2 minutes. Your filling is now ready.
5. Cut the Lettuce into desired shape and serve the filling with this! Garnish with coriander leaf.