Saturday, 26 August 2017

Naadan pepper chicken

Kerala's "naadan " pepper chicken gravy is spicy thick gravy just  loaded with mild spices and freshly ground pepper .
After returning back  to India , i realised how much i missed ..the rains , the smocky charcoal smell from the kitchen that fills the air in the morning , the beautiful sounds of the chirpy birds and the kids and folks running for school and work.... sometimes the village chaos is beautiful but at the same time i love and miss the city too. . I guess all go through the same scenario . I can niether choose home nor gulf , as both have always been dear to me....
As of now , first i had was all the fresh mathi and kappa which umma had already kept ready for us as soon as we came . And my folks were  waiting for the new recipes to be prepared by me . I made them the chicken curry that's loaded with pepper . Of course not that new but i just love the simple things that can bring huge differences to this curry .

There are many ways to prepare pepper chicken curry. I found this recipe in youtube and i must say it is simply superb .
The best part is its really easy and takes very little time  . A curry perfect for this rainy season.
There are two spices that i add almost in every day cooking . Turmeric and pepper . Its always a norm for me to add to the fish fries and curries be it chicken fish or vegetable . Umma makes sure that we all use only fresh.  Turmeric and pepper are  usually bought in bulk and powdered and stored for a year . So umma packs them up for me and my brothers to carry along .
I prepare this curry only for ghee rice and rotis.  The spice level is moderate but i think over the years of cooking , my curries are not that spicy any more . But if you want adding more green chilies to this recipe is fine.
1 kilo chicken
2 onions  chopped finely
2 tomatoes chopped finely
1 and 1/2 tablespoon Coconut oil
2 teaspoon ginger garlic paste.
1/2 teaspoon turmeric powder
1 and 1/2 teaspoon eastern chicken masala
2 and 1/2 tablespoon pepper powder
2 tablespoon corriander leaves
2 tablespoon curry leaves .
1 tablespoon cashew nuts
1 cup Coconut milk
Salt to taste.
In a non stick kadai , heat some oil and curry leaves .
On medium heat, add the onions and saute for 10mins .
Add the tomatoes , ginger garlic paste . Cook for 10 minutes.
Add the turmeric powder ,salt and eastern chicken masala powder.
Cook for 5 to 10 minutes till the tomatoes are mushy.
Add the chicken pieces and cover and cook till the chicken is done , in low flame .
Once the chicken is done add the coconut milk and let simmer for 5 minutes.
Garnish with corriander and curry leaves and cashew nuts.
Serve warm.

Wednesday, 16 August 2017

Beetroot cheese pudding

This is my first post after returning back from Dubai. Today i write this post with a great weight in my heart ...leaving my birthplace behind with a lot of memories both happy and something i just cannot pen in words. I love my hometown but still there will always be a pinch longing to go back. Living abroad for so long , i am still trying to adjust to my daily chores with each  aspect of it reminding me of my favorite spaces of life in Dubai.

So i decided to start my post with a positive note. A Sweet  dish for a new beginning . I have come across many sweets and savouries using beets as a main ingredient. Here's a recipe just alike . 

Beetroot cheese pudding.
This is a simple pudding which is really a gem just because of its easy to sample together quickly just under 45 minutes .
I prepared two trays of each . One will be going to a party which I will be attending shortly .
I have used beetroot juice  to be added   to the topping of the pudding .
I have used almarai brand of cream cheese for the pudding as its the most apt .
But i really miss my puck cream and the curd 

1 cup full fat milk
1 cup whipping cream powder
1 cup fresh cream
50 gms cream cheese
1/4 tin milkmaid
2 tablespoon gelatin powder
3 tablespoon cold water.
1/2 cup cashews
1 packet oreo buscuits crushed .
1 teaspoon butter
For the beetroot topping
150 gms liquid glucose.
150 gms white cooking chocolate
1/2 tin milkmaid
2 tablespoon sugar powdered .
2 tablespoon Gelatin powder
1/2 cup beetroot juice ( juice of 1/2 beetroot )
Crush the oreos and cashews .
Roast the cashews in 1 teaspoon butter
Keep aside .
Soak the gelatin in water for 5 minutes  and double boil.
Beat the rest of the ingredients for 3 minutes and then add the gelatin and beat well for 2 minutes
Pour into the dish and add the oreos and the cashews.  Set aside.
Now to prepare the topping  ,soak  the gelatin in water to bloom and then double boil . Double boil the rest of the ingredients and stir till it thickens .
Cool and add to the set pudding.
Note :
Shred the beetroot and squeeze the juice required for 1 /2 cup. Do not add water.
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