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Kerala chicken Masala

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…

Chicken curry with coconut oil and spices. Simple but full of flavour. 

If you want to have some protein based Indian dinner, this is one recipe which is handy.  The key is coconut oil and Kashmiri chilli. So, do not skip.

Other favorite chicken recipes: Kerala Style Chicken Fry, Madras Chicken curry.

kerala chicken roast

Serving Size:
2 cups
Time:
30 minutes
Difficulty:
Easy

Ingredients

  • To blend:
    • Kashmiri red chilli – 5
    • Whole black Pepper – 10
    • Cumin seeds – 2 tsp
    • Fennel seeds – 2 tsp
  • Masala
    • Coconut Oil – 2.5 tbsp
    • Curry Leaves – 6-7
    • Red Onion – 1 cup, finely chopped
    • Tomato – 1 small – finely chopped
    • Garlic – 5, finely chopped
    • Ginger – 1 inch, finely chopped
    • Salt – 2 tsp
    • Turmeric Powder – 1 tsp
    • Green chilli – 2, slit
    • Chicken – 500 gas, with bone
    • Coriander leaves – 1 tbsp, chopped finely

Directions

  1. In a pan, sauté Kashmiri red chilli, black pepper, cumin seeds and fennel seeds in a medium heat for 6-8 mins. Keep aside and blend into fine paste.
  2. In a pan, add coconut oil, curry leaves, red onion, garlic, ginger and 1 tsp salt.
  3. Sauté for 5 minutes until translucent.
  4. Add tomatoes, turmeric powder and sauté for few minutes.
  5. Then add the paste from step 1 with chicken and 1 tsp salt. Mix well and add 1/2 cup of water.
  6. Close the lid and in medium heat cook for 11 minutes.
  7. Then open the lid, add green chillies and sauté for 2-3 minutes.
  8. Finally add the coriander leaves and switch off.

CHICKEN KARAHI

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Chicken_Karahi-4Chicken Karahi is traditional spiced tomato based gravy that is arguably the most popular dish in Pakistan (Lahore). Karahi is a circular, thick and deep cooking pot like wok and originally was cooked in that. Karahi is like kadai or chatti in tamil. Lot of people adds onions to bring sweetness to it. There is a difference of opinion on this from me as I cook it with just spices and tomatoes only which brings that rustic color to it.

I like that there are not too many spices involved.

 Serve with hot rice, chicken biryani, ghee rice or Indian bread like naan, roti.

Other favorite chicken dishes : chicken kurma, chicken roast

 

HOW TO DO CHICKEN KARAHI VIDEO:

 

Chicken_Karahi-4

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CHICKEN KARAHI
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • • Chicken – ½ kg, cut into cubes. (Boneless/with bone works)
  • • Oil/Ghee (clarified butter) – ½ cup
  • • Bay leaf – 1
  • • Clove – 1
  • • Cinnamon stick – ½ inch
  • • Green Cardamom – 2
  • • Ginger garlic paste – 1.5 tbsp
  • (or)
  • Garlic – 3, crushed. Ginger – 2 inch, crushed
  • • Tomatoes – 2 (large)
  • • Water – ½ cup
  • • Yogurt – ¼ cup
  • • Red chilli powder – 1 tsp
  • • Coriander cumin powder – 1 tsp
  • • Pepper powder – ½ tsp
  • • Green chillies – 4
  • • Water – 1 cup
  • • Salt – 2 tsp
  • • Garnish:
  • • Cilantro – 2 tbsp, finely chopped
  • • Ginger - 1 inch, Julienne cut
Instructions
  1. HEAT; MEDIUM HIGH HEAT
  2. Crush ginger and garlic using mortar-pestle. Or blend in a blender. You can use ginger garlic paste.
  3. In a pan over medium high heat, add oil.
  4. Once oil is hot, add the bay leaf, clove, cinnamon stick and green cardamom.
  5. Add the chicken, salt and ginger garlic paste.
  6. Let it get slightly brown on few pieces (pink→white→ white with mild brown roasted pieces)
  7. HEAT: LOW HEAT
  8. Add rough chopped tomatoes , 1 cup water and close the lid. Turn the heat to low
  9. After 10 mins, open and mix well. The tomatoes at this point will be mashed when we mix.
  10. Add yogurt, red chilli powder, coriander cumin powder, pepper powder and green chillies. Mix well. Close the lid.
  11. Let it cook for 12 minutes in low heat.
  12. Open the lid, at this point all the water would gone and the gravy would have oozed out oil.
  13. Now add the ginger and cilantro. Add lime juice if you had also.
  14. Close the lid for 2 minutes and serve with hot rice or Indian bread like naan/roti.
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Broccoli Fritters with Spiced Yogurt

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BroccoliFritters_kadhipakora-2

Crispy broccoli pakoras simmered in yoghurt besan gravy. Perfect Comfort food!

Broccoli belongs to the cruciferous vegetable family, which includes kale. They supply loads of nutrients and also good for skin. It aids us to look younger. Who doesn’t appreciate that? :D

 

Kadhi is yoghurt besan based gravy and pakoras are fritters. It is very quick to make surprisingly. I thought it might take quite a lot time, I tasted this few times in restaurants and wanted to try it. So asked one of my friends who does it well, tried and now I just love it more than the restaurants ;).  After having at restaurants, I realized that many states of India have their own version of kadhi like Gujarati kadhi, Maharashtrian kadhi, Punjabi kadhi and so on. And this here is my version ;)! I am sure everyone has their own version with a few tweaks here and there like any other food. Some add veggies to it, but I heard the authentic recipe is just plain pakoras in besan yoghurt gravy. Make sure to simmer the kadhi for 2-3 minutes, so it soaks up some gravy and flavours. I have heard adding ghee making a lot of difference to the gravy and I always love ghee (Indian clarified butter) so I would say yes. Try and let me know! Even oil tasted perfect to me. I had this for my lunch with some parathas, plain hot rice and spicy potato roast.

Vegan note: Replace yoghurt with coconut milk or vegan yoghurt

Other Favorite North Indian curry: Pepper Paneer Do Pyaza, Trevti Dal/Three Lentil Dal, Mushroom Peas Spring Onions masala, Roasted bell pepper gravy, Paneer Makhanwala

BroccoliFritters_kadhipakora

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Broccoli Fritters with Spiced Yogurt
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3 cups
 
Ingredients
  • • • For Pakora: (yields 7-8 pakoras)
  • • Broccoli Florets - 12
  • • Besan flour/ Gram Flour/ Chickpeas flour/ Kadalai maavu – ½ cup
  • • Chilli Powder – ¼ tsp
  • • Green chilli – 1, chopped finely
  • • Ajwain/ Carom seeds – a pinch
  • • Cilantro/ Coriander leaves – 2tbsp (finely chopped)
  • • Salt – to taste
  • • Water – ⅛ - ¼ cup as needed
  • • Oil – to deep fry
  • For Kadhi:
  • • Yoghurt – 1.5 cups (preferably sour)
  • • Besan flour – 2-3 tbsp
  • • Oil/ghee – 1 tbsp
  • • Asafetida - pinch
  • • Red Whole dry Chillies - 2
  • • Methi seeds – ½ tsp
  • • Cumin seeds – ½ tsp
  • • Ginger – 1 tsp (finely chopped)
  • • Garlic – 2 (finely chopped)
  • • Turmeric powder – ½ tsp
  • • Chilli Powder – ½ tsp
  • • Cilantro – 2 tbsp (finely chopped)
Instructions
  1. For Pakora/Fritters:
  2. Mix the chickpea flour, Broccoli Florets, ajwain seeds, chilli powder, green chillies, salt, curry leaves and coriander leaves. Make sure to add right mount fo salt, as it is going to absorb juices and flavour from the kadhi gravy later.
  3. Add water slowly by whisking the batter, so that there are no lumps in the batter. It should be light, thick and smoother than a pancake batter I would say.

  4. Heat oil in a pan and drop small portions of the mixture into the hot oil and deep-fry till golden brown. Drain on absorbent paper and set aside.

    For kadhi:
  5. Take a bowl, whisk together yoghurt and besan flour until its smooth. Authentic kadhi is thick, but if you want to thin it out, add some water and set aside. I added 1 cup of water as I was going to simmer for some time.
  6. Heat oil in a big wide pan on medium-low heat, add methi seeds, cumin seeds, red chillies, ginger, garlic, and asafetida. When the red chilli turns colour, add the besan yoghurt mixture, salt ( as per your taste) and turmeric.

  7. Turn the heat to low, bring to a boil and cook on low heat for about ten to twelve minutes, stirring occasionally.

  8. Add the fried pakora, and continue to simmer for two to three minutes.
  9. Switch off and garnish with coriander leaves.
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Mushroom Pepper Fry in 25 minutes

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mushroomPepperRestaurantstyle-11

This is a simple mushroom fry that will entice your sense. Pepper gives depth and immense flavour to this dish.

You absolutely require few ingredients to prepare this recipe, which remain not the case for most Indian recipes.I made this recently. It was extremely splendid to taste and quick to make. I wanted to share the recipe right away. I have a feeling that if I make recipes with pepper, it’s a hit and people are loving it. May be its true:)

Enjoy it with plain hot rice or Indian bread like roti or naan. Or make it with Indian spicy tomato rasam.

My favourite Mushroom recipes: Mushroom Biryani, Garlic mushroom spaghetti, Mushrooms in peanut sesame gravy, Creamy mushrooms and greens on toast.

 

My lunch box : ) – My lunchboxes are not that fancy but solves the purpose. 

lunchboxrecipes

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Mushroom Pepper Fry in 25 minutes
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • • • Mushroom- 300gms
  • • • Capsicum/Bell Pepper – 1, medium sized, finely sliced
  • • • Oil – 2 tbsp
  • • • Whole Red Chilli – 2, broken
  • • • Cumin seeds– 1 tsp
  • • • Onion - 1 cup, 1 finely sliced
  • • Garlic – 5, finely sliced
  • • • Ginger – 2 inch, sliced
  • • • Turmeric powder - 1 Tsp
  • • • • Salt – 2 tsp or as per your taste
  • • • Coriander leaves – 1 tbsp, finely chopped
  • • • Water – 100 ml

    To Roast and grind:
  • • • Pepper - 1 tbsp
  • • • Fennel seeds - 1 tbsp
Instructions
  1. • Dry roast the ingredient under "to roast & grind” in medium to low flame for 45 seconds. Cool them, grind them together and keep it aside.

  2. • In a pan, heat oil in medium flame, when it is heated, add red chillies, cumin seeds and when it’s roasted for 5 seconds, add onion and a bit of salt and sauté till golden brown.

  3. • Now add ginger, garlic and sauté for few seconds.
  4. • Add the mushroom, capsicum, turmeric, pepper fennel blended powder and sauté well for a minute

  5. • Lower the flame from medium a bit but don’t low it too much. It will take around 7-8 minutes for it to cook well. Don’t add water.

  6. • Keep sautéing it every 2 minutes. Add chopped coriander leaves and switch it off.
Notes
If you think the spice is high for you, reduce pepper by half.
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Kongu Style Aatu Kari Kurma/ Mutton Curry Kongunadu style

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muttonkurma-4Quick and easy coconut based mutton curry! Darling and delicious. Taste great with plain rice or Indian bread like roti, paratha or parotta. 🙂

Kurma belongs to Mughlai cuisine but differs from state to state. Kongunad is a city comprising different parts of the states of modern Karnataka, and Kerala. It was called kongudesam before and their cuisine is predominately south Indian which is very famous. I already made this with chicken and posted the recipe – Chicken Kongunadu kurma. Made few changes for mutton and made this today. Turned out to be too good.

I woke up at 5 am today and couldn’t sleep after that. I used to roll in the bed usually till 7 or 8 am if I wake up at 5 am in winter. At least summer I can go for a walk. Now looking at the snow, I don’t think I will even walk one street. My friends are visiting from Ottawa today so thought of making this recipe for them with chicken biryani, pepper egg and garlic raita. Whenever I visit them, they cook a lot of me 🙂 so this time I wanted to make it special for them. Today after waking up cooked this and thought it’s been so long since I typed a recipe so ended up typing it now as I am already done with the cooking by 8 pm. I love preparing thali plate 🙂

ThaliPlate

I am sure this is going to taste great with Indian bread like paratha or parotta. You can prepare this recipe with lamb too.

My other Mutton recipes to try – Lamb/Mutton sukka dry curry, Restaurant Style Lamb Biryani, Kadai Gosh/Lamb curry, lamb kebabs

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Kongu Style Aatu Kari Kurma/ Mutton Curry Kongunadu style
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3 cups
 
Ingredients
  • • Mutton - 500gms
  • • Oil – 1 tbsp
  • • Coconut – 2 tbsp
  • • Red Onion/ Shallots – 12 shallots or 2 small sized onion,/ 1 cup (chopped)
  • • Curry leaves – 1 sprig
  • • Tomatoes – 2 small, finely chopped
  • • Turmeric powder – 1 Tsp
  • • Red chilli powder – 1 tbsp
  • • Coriander leaves – 1 tbsp, chopped finely
  • • Salt – to taste

    To roast & grind:
  • • Curry leaves - 6
  • • Fennel seeds – 2 tbsp
  • • Poppy seeds – 1 tbsp
  • • Ginger – 1 inch
  • • Garlic – 3 pods
  • • Cloves - 2
  • • Cinnamon – 1 inch
  • • Dried whole Red chilli - 3
  • • Pepper balls – 1 tbsp
  • • Coriander seeds – 1 tbsp
  • • Red onion - 1 small-medium sized, ¾ cup, chopped
  • • Cumin seeds – 2 tsp
Instructions
  1. Roasting & Grinding:
  2. Roast everything under “roast & grind” in medium to low heat for 5-7 minutes until the onions turn brown a bit.

  3. Add coconut to it, sauté for a minute and when it warm enough to grind, add the chilli powder and enough water to blend it smoothly. Blend it and set aside.


    Gravy preparation
  4. Heat oil in a pan, add the shallots, curry leaves, a bit of salt and sauté until transparent.
  5. Add in chopped tomatoes, turmeric and sauté until the tomatoes are nicely cooked.

  6. When the tomatoes are cooked, add in the ground masala paste with mutton pieces. Add salt as per taste.

  7. Cooker: If you are cooking in pressure cooker, close the cooker and leave it for 4 whistles in medium heat.
  8. Pan: If you are cooking in the pan, keep it in simmer on low flame for 35-45 minutes till it's cooked perfectly. Stir it every 10 minutes so that it does not stick to the pan.
  9. Open the cooker, mix well and add the chopped coriander leaves to garnish.
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muttonkurma

Sundakkai paruppu usili/ Turkey berry lentil stir fry

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sundakkauberi-3South Indian Style turkey berry and lentil stir fry. Healthy vegan comfort side dish for rice or roti. You can replace this with any veggies like French beans or cabbage.

My mom made this and I just clicked pictures. Both my mom and sister makes this recipe. I just enjoy when they make it and relish it. So this time when my mom made it with sundakka (turkey berry), I found it healthy and tasty. I wanted to share this recipe. Turkey berry is used for treating intestinal worms and also recommended for diabetics. It is good for indigestion and stomach ache.

In India when we grew up, I think when parents fed us, it was healthier stuffs. I don’t even remember having fried items monthly once. Now the kids have pizza, French fries, chocolates and coke. I remember the time I had chocolate bars only during my birthdays or when family friends visit our house. This is so different these days. I do agree they have more fruits and salads. However, I used to have all my food healthy. Even when I went home this time, it was more home food. Tasty, healthy and less expensive!

It tastes great with rice and Mor kulambu, Punjabi khadi pakora, tomato rasam, vengaya kulambu.I find it taste great with any yogurt based gravy.

My other favorite vegan stir fry recipes:  beans,carrot, cabbage, chow chow/chayote, Mixed veggies, bitter gourd/pavakkai, bottle gourd, beetroot, okra,potato, broccoli, cauliflower, arbi/seppankezhangu , raw banana/ vazhakkai,Kothavarangai stir fry, tindora/kovakkai fennel stir fry and so on.

sundakkausili4

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Sundakkai paruppu usili/ Turkey berry lentil stir fry
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • SUndakka (Tukey Berry) – 1.5 cup
  • Salt – to taste

    To grind (coarse paste):
  • Toor dal – 1 /2 cup
  • Dried red chillies – 2

    To temper:
  • Oil – 1 tsp
  • Mustard seeds – 1 tsp
  • Urad dal – ½ tsp
  • Curry leaves – a sprig
  • Turmeric powder – a pinch
  • Hing – a pinch
Instructions
  1. Wash the toor dal, soak the dal with red chilli for one hour atleast.
  2. Drain water from dal and grind the dals along with red chillies to a coarse mixture. Boil water in idli pan, spread the coarse mixture on the steamer plate and steam it for 5-8mins. You can also microwave for 10 mins.

  3. Cool the mixture, crumble it with hands and set aside.
  4. Rinse turkey berries well, sauté in a pan with little oil and boil it with enough water for the berries to get cooked.

  5. Once the berries get cooked (turns soft), set aside.
  6. Now heat oil in a pan, add the items listed under 'to temper'. Wait for the mustard seeds to splutter, then add urad dal, hing, curry leaves and turmeric powder. When the urad dal color changes and then add the dal mixture.

  7. Sauté till golden brown then add the cooked turkey berries and mix well. Add required salt.
  8. Sauté well and cook for 3-4mins until the lentil mixture blends well with the turkey berry. Switch off.
  9. Serve with rice and curry like Punjabi khadi pakora(yogurt based gravy)
Notes
Use any veggie you fancy instead of turkey berries.
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sundakkausili4

Vazhaipoo Vadai/ Banana flower Vada

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VazhapooVada-3Crunchy,healthy and delicious deep fried fritters!

Vadai is a popular snack in southern India. It is an addictive snack. Perfect party snack and also it taste best with tea time snack. If you make these for parties, sure it is a great hit. The tips to make these vada tasty are by adding the shallots, and fennel seeds. People think it’s hard to make these. If you make them once, you will know how easy it is to make them. But make sure to not add water when you grind them. I have mentioned some tips in the notes. Do look at it to make it perfect.

My mom made this in India for breakfast with Idli sambar. Vada’s in India usually are for breakfast or we make it for a special occasion or even sometimes just for a snack. For my mom, anytime I or my sister are home 🙂 it is a celebration for her. We even make vada when we make some mor kuzhambu or Punjabi kadhi or even for some rasam or sambar. We soak the vadas in those gravies for some time, it will be soggy but crunchy totally sucking the flavors of the gravies into it. But that vada used for the dipping purpose is Medhu vada. But for me any vada is fine 😉 It still tastes good for me when I dip in sambar or rasam! We have “vada sambar idli Pongal” as a perfect breakfast combo meal in South India. 🙂 It is totally delicious! Any friends who are going to Chennai, try that combo next time!

VazhapooVada-6

For others who do not know what the banana flowers are, the banana flower is the flower of banana plant growing under the bunch of tiny bananas. It is large and maroon colored cone shaped flower with cream colored florets layered inside, and it hangs from the bottom of the bunch of bananas. They stimulate the production of hemoglobin in the blood.Banana flowers are rich vitamins like C and E. It is free from sodium.This flower has been used as a medicine for constipation, menstrual cramps, and ulcer problems.

How to clean Banana flower: Cleaning Vazhaipoo makes your fingers black.So, Grease your hands with gingely oil very well or wear some thick gloves. Take the banana flower and when u remove the cover,u will see bunches of flowers.Take out the bunch and place it in the newspaper.Remove all the florets and collect in the newspaper. Take a big floret, or a bunch of it and remove the stamen and thin white colored cover portions. Repeat the same for all the big florets. No need to remove the stamen part for very small ones.You can chop and use it as it is. Chop it fine, immerse it in buttermilk to avoid browning.

Other Vada recipes: Beetroot Vadai/ Beetroot lentil fritters, Masala vadai/Lentil fritters, Medhu vada, Milagu Vadai



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Vazhaipoo Vadai/ Banana flower Vada
Author: 
Recipe type: Appetizer
Cuisine: Indian
Serves: 15
 
Ingredients
  • Vazhaipoo(Banana flower) Cleaned – 2 cups , chopped
  • Chana dal – ¾ cup
  • Onion – ¼ cup, finely chopped
  • Buttermilk - 2 tbsp
  • Mint leaves – 2 tbsp, chopped
  • Rice flour – 1 tbsp
  • Dry red chillies – 2
  • Green chillies - 2
  • Curry leaves – 10-15
  • Coriander leaves – 1 tbsp
  • Salt – to taste
Instructions
  1. Clean vazhaipoo (check how to clean vazhaipoo above) and chop it fine. Immerse with 2 tbsp of buttermilk just to avoid browning.



  2. Soak channa dal for 4 hours.

  3. First grind ginger, red chillies,green chillies, mint and fennel coarsely in a blender jar.
  4. Drain channa dal completely and add it to the same jar of the ginger paste and grind coarsely. 4-5 channa dal pieces can be whole.

  5. Just squeeze and remove excess water from vazhaipoo and just give a quick grind for vazhaipoo(just one or two pulse, do not blend it too much, you should be able to see the vazhaipoo) and add it together in a mixing bowl.
  6. Mix finely chopped onion, coriander, salt, rice flour and curry leaves.
  7. Heat oil in pan/kadai.
  8. Meanwhile Keep a bowl with water and wet both hands. Make equal sized balls first for uniform sized vadas. Shape each ball to flat patties of medium thickness.

  9. The oil should be hot and when it is hot, Drop the vadas. Simmer the heat and deep fry them in hot oil until golden brown in color, flipping once in between. It is always good to cook in medium flame to ensure even cooking and golden colour.
Notes
1. Make sure not to add water while grinding.
2. Make sure to soak lentils for three to four hours. It is hard to grind them otherwise and also if it is not soaked well, it may turn hard and too crisp.
3. Rice flour helps to make it crispier. It is optional. You can soak 1 spoon for rice with the dal and grind instead.
4. Garlic is optional too.
5. Shallots can be replaced with normal red/white onions. But shallots give great texture and flavor.
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Potato Korma

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PotatoKurma-13

A rich coconut based vegan stew to go sides with flatbreads. Easy and Exotic!

This dish is silky smooth, creamy, ultra thick and is deep in flavor. It is a south Indian style potato Korma made with coconut, poppy seeds, cashews and green chilies. We always make kurma at our home always as a side dish for naan, paratha, roti, parotta, and any type of rice. It is best even with plain store bought sandwich breads. Trust me, it is! I always make mixed vegetable kurma and this time I wanted to make potato only kurma. It is even more flavorful with the potato texture. I literally licked my plate when I was done. It was perfect. I always try to make classic Indian recipes with my own touch. I am not sure if this is the classic recipe followed by people for years, but my recipe was totally perfect with no single drawback. Try it and let me know 🙂 I always like to make curries at home, they make our home smell with aroma 🙂 and gravies are great for rice or rotis, dosa, breads and what not? 🙂  Feel free to add whatever vegetables you would like!

 PotatoKurma-12

Last two weeks was super busy with work at office, home, and then the food bloggers of Canada Conference FBC2015 held at Montreal. We had a really fun time and also very informative as  we had sessions on SEO for blogging, “Taking a leap” talk from Ricardo, Copyright and giveaways information sessions and of course great FOOD!!! 🙂

GIVEAWAY

And we have a giveaway this time, I received a Sabatier 6-inch cleaver in around September to review and I waited so long to post this review is because I wanted to use it for few days to see how it works. I haven’t used cleaver before much, I am not sure how this works with meat. It is surely great for meat lovers chopping.  I tried this for my vegetables to chop big vegetables, chop finely the herbs, smash garlic cloves, and move the vegetables with the knife. It is not really heavy but not too light and it is perfectly sharpened. I would surely ask you to be careful with the knife as it is really sharp. The only thing I was not comfortable about the knife is that I was chopping for some time and the handle made me tired and uncomfortable. But I guess it is always the case with most cleavers.

 

The great news today is that SABATIER  is offering readers of Relishthebite the chance to win a 6-inch cleaver Knife (Similar to the one in the picture I have shown below). The giveaway is open to all residents of Canada (Including Quebec) only. (Apologies to my other country readers)

To enter, just leave a comment below answering the question – “Do you like Indian food? If so, which one? :)”

  1. Visit RelishthebiteFacebook page, like it  also!
  2. Follow Relishthebite on Twitter page.
  3. The giveaway closes at 23:59 November 14th , 2015

a Rafflecopter giveaway

 The lucky winner will be chosen by Raffle copter and I will notify that person by email. The winner will have 48 hours to respond and provide me their mailing address and phone number (No post office box numbers, please, for delivery purposes).

Also please note, by entering the giveaway and should you win, you are providing consent for me to give your mailing address and phone number to Sabatier.

Disclaimer: I was given this beautiful Sabatier knife to try and review. However, all opinions are my own as always.

PotatoKurma-11

4.7 from 10 reviews
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Potato Korma + Sabatier Knife GIVEAWAY
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3 cups
 
Ingredients
  • Potatoes – 3, large, washed, peeled and cubed and keep it in water
  • Cumin seeds – 1 tsp
  • Onion – 1 , finely chopped (large), ~ 1 cup
  • Tomato – 1.5, finely chopped ~ ¾ cup
  • Ginger – garlic paste – 1 tsp
  • Turmeric powder – ¼ tsp
  • Red chilli powder – 1 tsp
  • Coriander powder – 1 tsp
  • Salt – to taste
  • Coriander leaves – for garnish
  • Cooking oil – 1 tbsp

    To blend:
  • Coconut – 3 tbsp (fresh/ desiccated)
  • Poppy seeds – ½ tsp (khus-khus)
  • Fennel seeds – ¾ tsp
  • Garlic – 3
  • Cashew nuts – 6
  • Green chillies – 3
  • Bay leaf – 1
  • Cardamom – 2
  • Cloves – 2
  • Cinnamon – ½ inch piece
Instructions
  1. Blend everything under “to blend” and keep it aside.
  2. Take a pan with oil in medium heat; add some cumin seeds, when it changes color, add the onions with little salt and sauté until transparent.

  3. Add in the ginger garlic paste and sauté for a minute. Then add tomatoes, turmeric powder, red chilli powder, coriander powder and sauté till it becomes soft and mushy and oozes some oil out.

  4. Now add the cubed potatoes and sauté them on medium heat for 2-3 minutes.
  5. Reduce heat, and Add 1.5 cups of water, add salt adjusting per your taste (remember potatoes need more salt than any veggie) and cook covered on medium – low flame for 6-8 minutes. Remember to look in the middle because you don’t want them to be mushy.

  6. Add the ground paste when it has some water left inside the pan, combine and close the lid for 2-3 minutes.

  7. Remove lid and simmer till you get the desired gravy consistency which is not very dry or very much liquidy.
  8. Garnish with fresh coriander leaves and serve with hot rice or rotis.
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Taste great with hot naan, paratha or plain rice, ghee rice, peas pulao, vegetable biryani.

PotatoKurma-15

Lentils with caramelized shallots/ Kutty Vengaya Dal

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Shallots dal

Hearty and comforting Indian dal with shallots.

Many might not usually think about using shallots as a vegetable, but I am sure everyone would agree that it is flavorful and nuanced in taste than onions. It adds a more subtle, sweet aromatic flavor to dal, stews, and salad dressings or even for savories like bacon onion bun or paneer bun. They are a bit more expensive than onions but surely worth every penny. I even have shallots roasted with some veggies, or cooking shallots by tossing them with extra virgin oil and grilling them. You can always even roast them in an oven. If you substitute in most dishes by substituting shallots than onion, you would surely know the meaning of the delicious ingredient.

Shallots dal
I make dal always at least once in a week. But I really do not take pictures of it as it will be very late for me for have the food. I always feel it is delicious and comfort food. And also it is very healthy. Dal can be made in different ways using different dal like Normal simple dal, dal tadka, dal fry using different dal. I really love to make dal because it is simple and very comforting food. I make sure I make them once in a week at least. I usually make them on a weekday because it just takes 10 minutes for me in a kitchen. I pressure cook them, meanwhile I chop some veggies for side dish. You can replace the dal with any dal you want. the idea is to make using three dal/lentils. I made this with cabbage peas curry. I usually make my dal with potato roast as sides. I have a collection of mouthwatering potato recipes that you need to try.

 Vegan Note: use any oil in this recipe instead of ghee. 

My other Favorite Dal recipes: Lasooni Dal Tadka/ Garlic Tempered Lentils, Trevti dal/ Three Lentil dal, Gujarati Surati dal/ Peanut Tomato Lentil Recipe, Chana dal Paratha/ stuffed Lentil Paratha, Tomato dal Rasam/ Tomato Soup, Indian Style Lentils/ South Indian sambar, Bisibelabath/Hot spicy lentil Rice, crunchy lentil nuggets/Uppu seedai, spinach with lentils/ Keerai Moolagootal.

Shallots dal

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LENTILS WITH CARAMELISED SHALLOTS/ KUTTY VENGAYA DAL
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2.5 cups
 
Ingredients
  • • Tuvar dal/pigeon pea lentils – 1 cup
  • • Green chillies – 3, chopped roughly
  • • Turmeric – 1 tsp
  • • Tomato – 1, chopped finely
  • • Salt – as needed (around 1 tbsp)
  • • Water – 3 cups for pressure-cooking the lentils
  • [For tempering]
  • • Ghee /oil – 3 tbsp (mix of both)
  • • Cumin seeds – 1 tsp
  • • Garlic – 4, chopped
  • • Ginger- 2 inch, julienne or grated cut
  • • Red chilli – 2, broken
  • • Asafetida/hing – pinch
  • • Shallots – 8, skin removed
  • • Red chilli powder – 1 tsp
  • • Amchur powder – 1 tsp
  • • Sugar – a pinch
  • • Dry methi leaves – ½ tbsp, crushed
  • • Coriander leaves - 1 tbsp finely chopped for garnish
  • • Lemon – squeeze a little for garnish
Instructions
  1. Add washed tuvar dal, tomatoes, green chillies, turmeric and salt in the pressure cooker with water.Pressure-cook the lentils for 5-6 whistles till you get a mashable smooth consistency.
  2. Meanwhile in a small sauce pan, heat up the ghee or oil in medium-low flame. Add the cumin seeds, when it crackles, add the whole red chillies, shallots,sugar, garlic, ginger, curry leaves and let them cook in low –medium flame till the shallots gets roasted or caramelized. Turn off the heat and add the red chilli powder, dry methi leaves, asafoetida and amchur powder.


  3. When it’s pressure-cooked, open the cooker and check if the consistency is good. If not mash it, add little water and boil for two minutes. Or leave it.
  4. Add the tempering of shallots to the pressure cooked lentils.
  5. Garnish with chopped coriander and squeeze lemon. Check for salt and serve this shallot dal hot with steamed rice and a potato fry. You can also serve this with rotis/naan.
Notes
1. Vegan Note: use any oil in this recipe instead of ghee.
2. Hing or asafetida is a strong, aromatic spice. It gives unique flavor to daal. But it is optional.
3. If you do not have a pressure cooker, us a heavy bottomed pot with lid and cook for aroung 30-40 minutes in medium low flame.
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Shallots dal

Taste great with Breads like paratha, or with rice and dry curry/stir fry or simple exotic potato roast sides.

 

Shallots dal

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