Tuesday, April 23, 2013

Chicken in a Spicy Red Sauce

This dish of chicken and potatoes in a delicious red tomato sauce spiced up with cumin, cardamom, may be served with plain rice or with any Indian or Middle Eastern bread. I use canned chopped tomatoes.
2 kg chicken pieces
1 teaspoon salt or to taste
Freshly ground black pepper
7 good-sized cloves garlic, peeled and coarsely chopped
2-inch piece fresh ginger, peeled and coarsely chopped
1/4 cup vegetable oil
Generous pinch ground asafoetida
Optional 1 teaspoon cumin seeds
2-inch stick cinnamon
6 cardamom pods
5 whole cloves
3 dried, hot red chiles or Green chillies
½ teaspoon ground turmeric
1 can diced / chopped tomatoes
3 – 4 potatoes, peeled and cut into ½ inch chunks
• Sprinkle the chicken pieces lightly with salt black pepper and set aside.
• Put the garlic and ginger into the container o- a with 3 tablespoons water, and blend to a paste
• Put the oil in a wide, non-stick pan and set over medium high heat. When the oil is hot, put in the asafoetida 10 seconds later, put in the cumin seeds. Wait for 10 seconds and put in the cinnamon stick, cardamom pods, cloves and chillies. Stir for a few seconds until the large spices begin to turn darker. Now put in the garlic and ginger. Stir and fry it for about 2 minutes. Put in the chicken, turmeric and fry for another minute. Now put in tomatoes, potatoes, 1 ¼ cups water, and salt. Bring to a boil. Cover, turn the heat to low and simmer till cooked. Approximately 25 minutes.

Come and try this recipe and more in out cooking classes 

Friday, April 19, 2013

Gujarati Kadhi

Curd curry is a delicious accompaniment with rice. It is a perfect base for variations. Tempering of the flour-based yogurt derives the flavours.
Preparation & cooking time: 20 minutes

For Kadhi:
2 cups curds
3 tablespoons Bengal gram flour (approx.)
5 cups water
'/a teaspoon red chilli powder
1 tablespoon dhana-jeers powder (opt.)
½ teaspoon turmeric powder (opt.) 3 green chillies (slit - deseeded) or 3-4 whole red chillies (boria)
5-6 curry leaves
Salt to taste

For the Tempering:
1 tablespoon oil or ghee
1/2 teaspoon fenugreek seeds (optional) 
1/2  teaspoon mustard seeds
3/4 teaspoon cumin seeds
3-5 cloves
3 cinnamon sticks
Pinch of asafoetida
To Garnish: optional coriander leaves (finely cut)

For Kadhi: Method 
1. In a pan, whisk curds, gram flour and water to a smooth liquid. Add rest of the ingredients.
2. On a low flame, put kadhi to boil.
Stir continuously till it thickens. No lumps should be formed.
3. On a low flame, heat oil in a ladle for tempering. Add the fenugreek and mustard seeds. As they crackle, add the cinnamons, cloves, cumin seeds and asafoetida. Pour over the boiling kadhi.
Stir. Simmer for 10-12 minutes.
Garnish and serve hot.