Green Peas Masala

Whenever we visit any pure veg restaurants, we always prefer to order pav bhaji or if roti, then we go for green peas masala. However, this was a case then when we were in India. Nowadays finding an Indian restaurant itself is like finding a pool of water in a desert.

When we stayed in Pune, there was this pure veg restaurant just outside our society. He served really delicious green peas masala. Recently some friend had posted a picture of green peas masala on some food group. The picture of the dish was really tempting and it made me nostalgic. I tried out the recipe, making few changes to it depending on the ingredients readily available in my pantry and my liking ūüėČ


Recipe :

Ingredients:

  • 5 cloves
  • Two 1/2 inch pieces of cinnamon 
  • 1 cardamom 
  • 1 bay leaf
  • 2 red chillies
  • 1 tsp green chili, finely chopped 
  • 1 medium onion, finely chopped 
  • 2 medium tomatoes, finely chopped 
  • 1 1/2 tsp ginger garlic paste
  • 1 cup green peas
  • 1/4 tsp turmeric powder 
  • 1 tsp cumin powder 
  • 1 tsp red chili powder 
  • 1 tbsp coriander powder 
  • 1/4 tsp garam masala powder 
  • 1/4 tsp black pepper powder 
  • 1/4 tsp kitchen king masala (optional)
  • 1/2 cup yoghurt 
  • Salt as per taste
  • 1 tbsp coriander leaves, finely chopped 
  • 1 tbsp oil
  • 1 tbsp butter or ghee

Method :

  1. Heat oil and ghee in a pan.
  2. Once hot, add the whole spices – cloves, cinnamon, cardamom, bay leaf and fry for a minute.
  3. Then add the onion and sauté till golden brown.
  4. Add the green chilies, red chilies and ginger garlic paste. Sauté till the rawness of the paste disappears.
  5. Add the tomatoes and allow to cook till mushy. Now add the peas and allow to cook.
  6. Next add all the spice powders – turmeric, red chili, cumin, coriander, garam masala, kitchen king masala, black pepper, yoghurt and salt as per taste.
  7. Cook till the oil oozes out.
  8. Next add 1/2 cup water and cook covered for 5 minutes.
  9. Then remove the lid and cook on medium flame till thick consistency is achieved.
  10. Garnish with chopped coriander leaves and server with roti or chapatis.

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Coorg special Chicken masala / Spicy Chicken delicacy from Coorg

Nowadays I have stopped eating much of fish and moved my appetite inclination towards chicken. Every week coincidentally almost every Thursday, I tend to prepare some chicken delicacy. However I try that every week it should be something new so that by repeating similar dishes we should not end up getting bored with eating the same.

Many years back when I was just out of college and waiting for my MNC joining, I had a long vacation in between. During this time I got an opportunity to visit a small town named Coorg, equidistant from the cities Mangalore and Bangalore in the state of Karnataka, India. We had booked a cottage stay there and one of the meals during the stay was offered by the cottage owner. Their cook had prepared all Coorg delicacies. One of them which I could recollect I guess was the Pandi curry or Pork curry served with rice balls. I actually could just recollect the color of the delicacy which had created the temptation, but I also remember it was some non veg item that I didn’t eat then and so didn’t relish the dish.

After so many years, I remembered it and started my research during which I came to know about Pandi curry. Nowadays though I have started eating lamb/goat meat, I still not eat other red meat. So I decided to try out similar dish but with chicken. So let’s hop on to the recipe.


Recipe :

Ingredients:

  • 500 gms chicken, cleaned, washed and cut into small pieces. I marinate the pieces with salt and turmeric powder
  • 3 tbsp ghee ( you can also use oil)
  • 1 large onion, sliced
  • 5-6 green chillies, chopped
  • 1/2 cup + 2 tbsp coriander leaves, finely chopped
  • 2-3 small pieces of cinnamon
  • 3-4 cardamom
  • 1-2 star anise
  • 5-6 cloves
  • 1/2 tsp black peppercorns
  • 1 tsp mustard seeds
  • 3 tsp cumin seeds
  • 1 tbsp coriander powder
  • 1 1/2 tsp ginger garlic paste
  • 10-15 curry leaves
  • Salt as per taste
  • 1/ cup water
  • 2-3 tsp tamarind juice

Method:

  1. In a pan, heat a tbsp of ghee.
  2. Add the whole spices Рcloves, cinnamon, cardamom, star anise, peppercorns, mustard seeds and cumin seeds. Sauté for a min or two on high flame.
  3. Then add the green chillies and onion. Sauté for another few minutes.
  4. Add coriander powder, coriander leaves (1/2 cup) and mix well.
  5. Allow the mixture to cool.
  6. Grind the mixture to a fine paste by adding 1/2 cup water.
  7. In a pressure cooker, heat the remaining ghee.
  8. To this add the curry leaves and ginger garlic paste and sauté till the rawness of the paste is lost.
  9. Then add the chicken pieces, mix and fry for few minutes.
  10. Add the ground masala, salt as per taste and pressure cook for 1-2 whistles.
  11. Once the pressure is completely released, check the taste and consistency of gravy.
  12. Add salt and water if required.
  13. Add tamarind juice and bring to a boil. Garnish with coriander leaves.
  14. Serve hot with roti/chapati or rice.

Spicy chicken curry / Chicken zanzanit

I usually prefer a gravy version of chicken rather than dry. I wanted to prepare some hot spicy chicken gravy. “Zanzanit” in my mother tongue means hot and spicy. Chicken xacuti is the commonly prepared spicy chicken curry at our place. But this time I wanted to prepare something different.

Let’s directly get down to the recipe and it’s pictures.


Recipe :

Ingredients :

  • 300-500 gms chicken, cleaned, washed, cut into medium sized pieces
  • 1 tbsp ginger garlic paste
  • 1 medium sized onion, finely chopped
  • 4 green chilies, slit
  • 3 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 1/2 cup grated coconut
  • 1.5 tbsp coriander seeds
  • 1 tbsp poppy seeds
  • 4 pieces of 1 inch cinnamon sticks
  • 5-6 cloves
  • 2 cardamom
  • 2-5 peppercorns
  • Salt as per taste
  • 1 tbsp finely chopped coriander leaves
  • 4 tbsp oil

Method :

  1. Marinate the chicken with salt, turmeric and keep aside for at least 30 mins.
  2. In a pan, dry roast coriander seeds, poppy seeds, cinnamon, cardamom, cloves, peppercorn along with grated coconut.
  3. Allow it to cool and grind into paste by adding required warm water.
  4. In a pressure cooker, heat oil. Add the onion and sauté till transparent.
  5. Then add the ginger garlic paste and ginger garlic paste and sauté.
  6. To this add the marinated chicken and fry for few minutes.
  7. Then add around 1/4 cup water, close the lid and pressure cook for 2 whistles. You can alter the number of whistles depending on how soft you want the chicken to be cooked.
  8. Once all the pressure is released, open the cooker and put on the flame again.
  9. To the cooked chicken, add the ground paste and red chili powder. Adjust the gravy consistency by adding water as required. Number of green chilies and amount of red chilli powder can be adjusted as per your preference.
  10. Add salt as per taste and bring to a boil.
  11. Garnish with coriander leaves.
  12. Serve hot with bread or rotis.

Shrimp (Prawn) Balchao

Balchao is a hot and spicy dish prepared from fish particularly prawns in most of the Goan houses. It can be enjoyed as a side dish or as curry with rice.

Its prepared with shrimps very small in size. If that is not available, you can cut large shrimp into very small pieces. Here in US, mostly only medium-large size shrimp are available. I have never come across tiny one’s. Lets get down to the recipe.

IMG_20160810_120218

Recipe:

Ingredients :

  • 1/2 cup cleaned, deveined shrimps (small or large cut into small pieces)
  • turmeric powder
  • red chilli powder
  • salt as per taste
  • 1 1/2 onion, finely chopped
  • 1 medium tomato, finely chopped
  • 2 tbsp olive oil
  • 6 garlic cloves
  • 1/2 inch ginger
  • 1/2 inch cinnamon stick
  • 1 cardamom
  • 2 cloves
  • 4 pepper
  • 2-4 green chillies (depending on how spicy they are)
  • 1/2 tsp cumin seeds
  • 15-20 coriander seed grains
  • few sprigs of coriander leaves to garnish (optional)

IMG_20160810_111209

Method :

  1. Marinate the shrimps with salt, turmeric powder and red chilli powder and keep aside.
  2. Grind all the ingredients to a fine dry paste except shrimps, onion, tomato. However, if your blender doesnt grind to a fine dry paste, add a tbsp of onion and tomato and as little water as possible to it and grind.
  3. In a pan, heat oil. Then add the remaining onion and saute for few minutes till transparent.IMG_20160810_112359
  4. Now add the remaining tomatoes and ground paste and saute. Add salt as per taste.IMG_20160810_112740
  5. IMG_20160810_113040
  6. Now add the shrimps and fry.IMG_20160810_113551
  7. Add enough water and allow to cook till the prawns are soft.
  8. Check the taste and garnish with coriander leaves if desired.

 

IMG_20160810_120218