Monday, May 16, 2011

Mixed vegetable stew

This is a very tasty dish which would be best when paired with aappam or idiyappam. I think this dish is of kerala origin, but not sure though. This would give a twist to the traditional aapam-coconut milk combination. Easy to prepare (except for the trouble of cutting all the vegetables!!) and simply delicious.

Things you'll need:

Mixed vegetables (carrot, beans, cauliflower and potato) - 2 cups
Whole garam masala (cinnamon, cloves and cardamom) - as required
Green chillies - 3
Curry leaves - a handful
Coriander leaves - 2 sprigs
Thick coconut milk - 1 cup
Thin coconut milk - 1 1/2 cup
salt - as required

 Serves 2-3 persons


Step 1:
Pressure cook the vegetables with very little water and salt.

Step 2:
Pour a little oil (preferably coconut oil) in a pan, add the whole garam masala and when they start to crackle, add the green chillies and curry leaves. Then add the thin coconut milk and let it boil.

Step 3:
Add the vegetables and adjust the salt, and add the thick coconut milk and cook for a couple of minutes. Switch off the stove and garnish the stew with coriander leaves.

Serve with steaming aapams or idiyappams.

Andhra style chilli chicken

This is a very popular dish in Andhra. My husband had it in an andhra speciality restaurant while he was in Bangalore. When we hear chilli chicken most of us picture the Chinese version of chilli chicken, so did I when my husband told about this dish. But this is supposed to be a very spicy dish with the flavors of lots of green chillies. I usually have the feeling of sweating at the back of my head when I eat spicy food, but I had that feeling when I opened the lid after cooking the dish, Its that spicy!!!
So If you want to give a kick start to your sore taste buds with some spice here you go...

Things you'll need:
Chicken - 1lb
Onion - 11/2 chopped
Green chillies - 7 or 8
curry leaves - handful
ginger garlic paste - 1 tbsp
lemon juice - from half lemon
ginger - 1 inch piece minced
pepper powder - 1 tsp
turmeric powder - 1tsp
salt - as required

To grind:
cinnamon stick - 1 inch piece
cloves - 1tsp
cumin seeds - 1tsp
fenugreek seeds - 1/2 tsp
fennel seeds - 1 tsp
cardamom - 1
kasoori methi - 1/2 tsp (optional)

Serves 2-3 persons


Step 1:
Clean and cut the chicken. Pressure cook with a little water, turmeric powder, pepper powder, salt, ginger pieces and a 1/2 onion (chopped).

Step 2:
In a pan pour some oil and splutter some cumin seeds, fry the onions, green chillies and curry leaves. When the onions turn translucent, add the ginger garlic paste and fry till the raw smell leaves. Then add the ground masala and salt (balancing the salt added to chicken). Add the broth from the cooked chicken and cook the mixture to a thick gravy.

Step 3:
Add the chicken, cover and cook the gravy for a couple of minutes. It should not take more time since the chicken is already cooked. Switch of the stove once the gravy is slightly dry. Squeeze the lemon juice on the gravy and mix well.

Now your spicy Andhra style chilli chicken is ready to be served with plain rice or roti.

Note: Lemon juice is optional, just to reduce the heat of the chillies.