Andhra Chicken / Kodi Pulao ::::
Andhra cuisine has many best preparations but I love this one the most. For so many months I wanted to try this recipe from vah re vah but dint have quiet time for this as this needs lots of patience and time for preparation but when you serve this dish, it takes all attention and you are satisfied with your effort. This chicken pulao is one exquisite pot-meal and basically needs nothing as side dishes.
2.5 lbs / 1.2 kg medium size chicken pieces,
4 small cups rice, washed
1/3 tsp shahi jeera,
5 nos. slitted green chillies,
2 nos. cloves,
2 nos. cardamon,
7-8 nos. curry leaves,
one big onion, thinly sliced
1 tbsp ginger-garlic paste,
1 tbsp coriander powder,
3-4 tbsp oil, preferably ghee or clarified butter,
salt to taste.
1 tbsp turmeric powder,
1 tbsp red chilli powder,
salt to taste,
5-10 nos. curry leaves,
handful of chopped coriander and mint leaves,
5-8 tbsp yogurt / curd.
for ground masala...
4 tbsp poppy seeds / khaskhas,
5-7 nos. cloves,
7-8 nos. cardamons,
3-5 nos. small cinnamon,
1/2 cup fresh or frozen coconut pieces.
1/2 cup fried cashew nuts,
1/3 cup chopped fresh coriander leaves.
1. Soak rice in a large bowl for 30 minutes.
2. Marinate chicken pieces with all the ingredients mentioned for marination
3. Dry roast all the ingredients for ground masala on low-medium flame until raw smell of poppy seeds goes off. Once done, let it cool completely and then make a smooth paste adding 1/2 cup water. Keep aside.
3. Now heat oil in a deep-bottomed pan, add shah jeera, cloves, cardamon, cinnamon and curry leaves. Saute a little and then add sliced onions adding salt. Fry for one or two minutes or when onions starts changing colors add ginger-garlic paste and green chillies. Fry for 2-3 minutes on medium flame. Cover the pan and let it cook for 4-5 minutes.
4. Once done, add coriander powder and then ground masala and saute a little.
5. Add marinated chicken pieces and fry for 5 minutes on medium flame. Then cover the pan again and let it cook for 10-12 minutes unless chicken pieces are half-done.
6. Now , add soaked rice to the pan and press lightly and then add 1 1/2 cups of water and let it cook covered for 10 minutes.
7. Now, open the lid and lightly mix rice and chicken and then add half cup of water and sprinkle fried cashew nuts and chopped coriander leaves on the top and cover the pan for another 15 minutes on very low flame. Once done, serve hot with any raita and salad.
As your taste bud permits , you can add or remove green chillies. You can remove mint leaves too.
for more rice recipes , click here.
Corn palak :::
You will need minimum 2 bunches of spinach and if you need more spicy then add red chilli powder to the gravy.
Puli or pitha is a kind of dessert what you will find only in eastern parts of India like Assam, Bengal ,Orissa , Bihar and Bangladesh. Basically pitha or pithe are made of new harvested rice, jaggery and freshly scrapped coconut and fried, baked or steamed and then cook in sugar syrup or sometimes in thickened milk too. These desserts are prepared in special occasions in winter time. This particular dessert, a Bengal delicacy , is prepared with sweet potatoes, coconut and jaggery / molasses. Here I have followed Jayati Saha's recipe from one of the famous Facebook community.
for 8 nos..
3 medium size sweet potatoes or ranga alu,
1 cup all purpose flour / maida,
1 cup date molasses / jaggery,
1 1/2 cup freshly scrapped or frozen coconut,
for sugar syrup...
4 cups of sugar,
4 cups of water.
1. Heat pan, add jaggery /molasses with little water and when it melts , add coconut and cook on low flame. Stir continuously until it becomes semi-dry and sticky. Let it cool. Your fillings is ready.
2. Boil sweet potatoes in 2-3 cups of water or bake until soft. Drain extra water completely if you are boiling and then peel off the skin. Take potatoes in a big bowl and mash with a fork or hand. Add all purpose flour / maida little at a time and knead for sometime to make a dough.
3. Take small amount from the dough and then make small flat disc and fill with coconut filling and bring all the corners together and seal it to give a round or oblong shape. Your ranga alu r puli is ready. Make all other pulis ready and place in a flat plate.
4. Boil water and sugar in a large pan until water comes to almost half in quantity.Keep it warm on low flame.
5. Now heat sufficient oil in a wok or kadai. Fry all the ranga alu pulis one or two at a time on low flame. Once it becomes golden brown from all the sides, take off carefully from kadai and then put it on warm sugar syrup. Let it stand for minimum 10 minutes. Serve hot or cold.You can also boil milk with palm molasses or jaggery and then add these pulis into it too. All the sweet potatoes are not same so may be you want more or less all purpose flour / maida to mix with boiled potatoes. Take one or two drops of ghee or oil while preparing the dough and the shapes on your palm.
For more Bengali sweets click here.
Navratan korma :::
Navratan korma or nine-jewels curry is very popular Moghlai dish where it gets the name because of using nine different types of vegetables,fruits and nuts. You can choose your own favorite vegetables, fried nuts and add paneer too. I tried to use the true Moghlai fashion preparing cashew nut paste and cream for gravy. But you can always use healthier version too but once in a year for a special occasion we can have little more calories.
for 10 people..
12 pieces medium size paneer / cottage cheese,
one big of mixed cubed vegetables ,
one small pineapple pieces,
1 tbsp raisins,
one cup cashew nuts,
one big cup onion slices,
1 tsp ginger-garlic paste,
1 tsp turmeric powder, white pepper powder, coriander powder each,
a pinch of garam masala,
half cup heavy cream,
4-5 tbsp whole milk,
1/4 tsp sugar,
3 tbsp oil.
4-5 nos. broken green cardamons,
3-4 nos. cloves,
2 inch cinnamon,
one bay leaf.
fried cashew nuts,
fresh or whipped cream.
1. Heat oil in a pan, add turmeric powder and salt and fry all the paneer pieces in small batch until all the sides become light brownish. Keep aside.
2. Boil onion slices and cashew nuts in two cups of water with little salt till onion becomes very soft. Once done, strain onions and cashew nuts and keep the water aside. When it gets cold, make a smooth paste out it adding the same water.
3. In another saucepan, boil all the vegetables with little salt till all the vegetables become soft.
4. Heat oil in a wok or deep-bottomed pan. Add cardamons,cloves, cinnamon and bay leaf and add saute a little and then add cashew nut-onion paste adding little boiled water what you used for boiling onions and cashew nuts or little warm water. Cover the pan and let it cook on medium flame for 5 mins.
5. When oil starts oozing out , add ginger-garlic paste and fry for half a minute. Then add all the dry spices and if needed add some more boiled water from step 2. Let it cook 5 minutes.
6. Add the boiled vegetables and stir carefully to coat the vegetables. Add salt and sugar and let it cook until oil oozes out or 5-6 minutes. Now add fried paneer pieces, pineapple chunks and raisins. Let it simmer while stirring occasionally.
7. Now add garam masala , cream and milk to the curry and stir carefully and let it simmer for some more time. Once done, garnish with fried cashews and little cream. Serve hot with paratha or naans.
I use beans, carrots , peas, potatoes and different bell peppers / capsicum. These vegetables and nuts are all optional and you can omit pineapples too. If you don't want to use cream then use milk little more. I wanted little spicy so added green chilies too.
For more paneer recipes , click here.
For more fish recipes, click here.