Thursday, September 12, 2019

Kadai Chicken | Chicken Capsicum Masala | Chicken Curry

Kadai Chicken, a delicious & spicy chicken curry with wonderful flavor. Kadai chicken is one of the popular chicken recipe in any Indian restaurant. Kadai is actually a indian cooking utensil with two handle on the sides and in tamil we call kadai as "Vanali(வாணலி )" or "thalikura sati(தாளிக்கிற சட்டி ) ", back in days, almost all cooking were made in kadai and i don't know why some dishes alone got the name "Kadai" as their prefix. Whoever named the dish might be simply out of ideas and name it from the utensil it was made. But it's a genius thing to do because it gave the dish a authentic & rustic feel and typically every restaurant serve this dish in a small kadai itself to justify its name :-). I still remember the first time that i ordered this dish at restaurant for its name only. Such a catchy name, is it?? If you know any other reason why it's called as kadai chicken, do let me know in the comments.
Ok, enough with the analysis of the name, now coming to the recipe, it's my attempt to recreate the restaurant style kadai chicken that i had from various restaurant. When i search online for kadai chicken recipe, the result quite varies from gravy type chicken to dry roast type chicken under the name "Kadai Chicken". So i come up with my own recipe with what i remember from eating out,the recipe that i'm sharing today is semi gravy type and it tastes best with roti,chapati or any indian flat bread and pulao. It's not a ideal chicken curry for plain rice, for steamed rice, you can try this and this chicken curries. As far i remember, in most of the places, kadai chicken has bell pepper in it, so i have added in this recipe. It gives nice flavor to the curry and also combination is good. Now let's check out on how to make restaurant style kadai chicken.
I don't have the small kadai to serve this dish to justify its name, so simply serve it in bowl 😊. That's the typical problem of moving frequently, most of my serving utensils were lost. Some are broken/damaged in the shipping, some are left back in India because of luggage issue and remaining some, honestly i don't have any idea now 😂 . 

Kadai Chicken | Chicken Capsicum Masala

Preparation Time : 10 mins | Cooking Time : 20 minsServes :
Recipe Category: Curry | Recipe Cuisine: Indian
chicken,kadai,indian,chicken with bellpepper,kadai chicken,spicy chicken Kadai Chicken, a delicious & spicy chicken curry with wonderful flavor. Kadai chicken is one of the popular chicken recipe in any Indian restaurant.
Ingredients
Chicken - 1 lb
Onion(big size) - 1
Tomato - 1
Capsicum -1/2
Green Chili - 1 
Ginger garlic paste - 1 tbsp
Turmeric powder - 1/4 tsp
Red chili powder - 3/4 to 1 tsp
Coriander powder - 2 1/2 tsp
Garam masala powder - 1/2 tsp
Pepper powder - 1 tsp
Kasthuri Methi(dried) - 1/2 tsp 
Salt - to taste
Cinnamon - 1/2 inch piece
Cloves - 3
Cardamom - 2
Curry leaves - few
Coriander leaves - few
Oil - 1&1/2 tbsp
To powder 
Cinnamon - 1/2 inch piece
Cloves - 2 
Cardamon - 2 (seeds only)

Procedure
Clean the chicken and keep it ready. Next cut 3/4 of the onion into small pieces and the remaining onion & capsicum into small squares. Cut the tomato roughly into small pieces and slit the chili. Heat the pressure with oil and then add the cinnamon, cloves and cardamon into it. Let it fry in oil for 30 secs.Add the finely chopped onions, curry leaves & green chili. Saute it for 2 mins, then add the ginger garlic paste, give a good mix and then add the chicken pieces.Give a good mix and puree the tomato and add into the chicken.Add spices(turmeric, red chili,coriander and garam masala powder) and salt. Mix it all well and pressure cook for 2 whistle.In the meantime, add the ingredients listed under "To Powder" into the hand motor & pestle and ground into fine powder. Once the pressure is automatically released from the pressure cooker, open the lid.Transfer the chicken into bigger pot and keep it on flame and let it reduce until the preferred consistency. Once it about to reach required consistency, add the grounded powder and pepper powder & mix it well.Finally in an another pan, saute the capsicum and the onions(small square shape)with pinch of salt till they are tender and add into the chicken along with crushed methi leaves. Let it in the flame for 2 mins and switch off the flame.Tasty Kadai Chicken is ready. Serve it roti/chapati and/or pulao/. We had with chapathi, ghee rice and onion raita
Notes:
  • Freshly grounded spice powder gives nice aroma to the curry. But if you don't have hand motor & pestle, skip it and add extra 1/2 tsp of garam masala powder.
  • Adding capsicum & onions at the last gives nice texture to the curry.
  • If you're using boneless chicken, no need to pressure cook the curry. It will get done in the open pot itself.
  • Adjust the spice according to your taste. The given quantity is for mild spice.
Continue Reading »

Tuesday, September 10, 2019

Chakka Pradhaman | Jackfruit Payasam | Onam Sweet Recipe

Chakka Pradhaman, a delicious kheer made from jackfruit and coconut milk. Initially i thought of making ada prathaman to share here in the series of onam recipes. But here in the indian store, ada(rice flakes)  is only available in large quantities, that will last for many months or even a year for me, that's when i thought of making ada at home, again finding banana leaves(it's used for steaming the ada) is really difficult here, so the plan got dropped. But over the weekend, we went to the well known asian store here for the first time to explore. When i found the jackfruit there, i was so excited and bought some to try this chakkka pradaman. 
I had tasted ada pradaman few times at restaurants back in chennai and also in friend's place. But i never tasted chakka pradaman before, but how come jackfruit, coconut milk and jaggery combination goes wrong, so i was 100% sure that it would be lip smacking delicious even before trying. I referred few recipes and made little changes to our preference. I thought in addition to jackfruit puree, adding few pieces of jackfruit as it is would improve texture, so i did. But you can make whole jackfruit as puree and made this prathaman. Also i haven't added any nuts because i want the coconut flavor to be dominant. But feel free and add any nuts you want.
The jackfruit variety that i had bought here was quite firm and has less sweet. But, back in india, you can get jackfruits that are melt in your mouth. In such scenario, no need to cook & puree the jackfruit, add as it is in the jaggery syrup. I will disintegrate into jaggery syrup easily.  Also if the jackfruit is more sweet, you may not need 1/3 cup of jaggery, just 1/4 cup of jaggery or less than will be sufficient. Now let's check out the recipe for chakka pradaman.

Chakka Pradhaman | Jackfruit Payasam

Preparation Time : 10 mins | Cooking Time : 15 minsServes :
Recipe Category: Sweet | Recipe Cuisine: Indian
Ingredients
Jackfruit - 1 cup(chopped)
Jaggery - 1/3 cup
Coconut milk - 1/2 cup
Cardamom - 2 
Coconut bits - 1 tbsp
Ghee - 2 tsp

Procedure
Take 3/4 cup of jackfruit in a sauce pan and add just enough water to immerse and cook till the pulp softens.Once it softens, remove from the flame and let it cool. Cut the remaining 1/4 of jaggery into small pieces.Next add the jaggery into sauce pan and add 1/2 of water and let the jaggery melts.Once the jaggery melts, strain it once to remove the impurities and add into the sauce pan again and then add the chopped jackfruit and let it cook until it's tender.In the mean time, grind the cooked jackfruit into smooth puree and ground the cardamom seeds into fine powder.Add the jackfruit puree into the jaggery syrup, mix it well and then keep the flame in low and add the coconut milk.Mix it all together well and add cardamom powder, keep it in low flame for 2-3 mins & switch off the flame. Heat the ghee in a pan.Add the coconut bits and roast till they are nicely brown and then add into the pradaman.Tasty Chakka Pradaman is ready to serve.
Notes:

  • Add coconut milk only when the flame is low. 
  • Also don't let it boil once the coconut milk is added, otherwise it might be curdled.
  • Serve it hot or cold, both tastes good.
  • Coconut bits gives nice flavor and crunchiness to the pradaman. I recommend to add it.
  • Instead of coconut milk, you can make this with dairy milk also.
  • In addition to coconut bits, cashews and other nuts can also be added.
  • Depends on the sweetness in the jackfruit, add more or less as per your liking.
Continue Reading »

Monday, September 9, 2019

Moru Curry | Moru Kachiyathu | Pulissery | Onam Sadya Recipe

Mor Curry, a tasty and traditional curry made from butter milk and seasoned with indian spices. Mor Curry is also known as Mor Kachiyathu or Pulissery in Kerala, India. It's such a simple curry to make in no time, but you have to be careful otherwise it will be curdled easily. I had my share of experience in curdling the buttermilk in making this curry😜, so you're a beginner or first time trying to make this recipe, make sure to read the notes section also before trying.If you're looking for other curd/buttermilk based curry here they are 
Mathanga Pulissery
Pineapple Pulissery
And also for whole Onam Sadya recipe collection, check hereNow let's check out the recipe for Mor curry.


Moru Curry | Moru Kachiyathu | Pulissery

Preparation Time : 5 mins | Cooking Time : 10 minsServes :
Recipe Category: Curry | Recipe Cuisine: Indian
Ingredients
Curd - 1 cup
Water - 1/2 cup
Turmeric powder - 1/4 tsp
Salt -to taste
To Temper
Pearl Onion -2 
Ginger - 1/2 inch
Green chili - 1 
Coconut Oil - 2 tsp
Mustard & urad dal - 1/4 tsp
Fenugreek seed - 1/8 tsp
Red chili - 1 

Procedure
First take the curd in a bowl, add water and whisk into smooth buttermilk without any lumps.Cut the onion, ginger and green chili into small pieces. Heat the pan with coconut oil, add the ingredients listed under ""To Temper" and saute it in low flame.Once the onions became slightly brown, keep the flame in low and add the curd mixture and turmeric powder.Next add the salt and mix it a good mix. Keep the flame in medium and let it warm it up & switch off the flame.No need to bring to boil.Tasty & simple Moru Curry is ready. Serve it with rice and your favorite accompaniment. We had with cherupayar thoran, inji puli and parippu curry.
Notes:
  • Sour curd tastes good for this curry.
  • Instead of curd, you can use butter milk without adding any additional water. 
  • Make sure that the curd is at room temperature and tempering at low flame when you pour the butter milk into the seasoning.Otherwise the curd would be curdled.
  • Don't bring into boil, switch off the flame when you see the steam coming from the curd. If you're using induction stove top, immediately remove from the stove top, because the residual heat from the induction top make it curdle.


Continue Reading »

Saturday, September 7, 2019

Kerala Parippu Curry | Moong Dal Curry | Onam Sadya Recipes

Kerala Parippu Curry,a delicious and comforting dal curry made from moong dal. It's one of the main dish in sadya menu during onam festival. In our home, we make something similar with toor dal and call it as "Katti Paruppu" and to me, that's one of the most comforting dish in the world. Haven't shared that recipe so far here, will try to update here soon. When i first came to know about this parippu curry, i loved the flavors goes into the curry and immediately gave it a try, since then it's one of the common dish in our home. It's so simple to make and taste so delicious with rice or with breakfast too.Now let's out how to make this delicious parippu curry.  

Kerala Parippu Curry | Moong Dal Curry

Preparation Time : 5 mins | Cooking Time : 20 minsServes :
Recipe Category: Curry | Recipe Cuisine: Indian
Ingredients
Moong Dal - 1/4 cup
Red chili powder - 1/2 tsp
Salt - to taste
Asafoetida Powder - 1/4 tsp
To grind
Grated coconut - 2 tbsp
Peal onion - 1 nos
Garlic pods-1(small)
Cumin seed- 1/4 tsp
Turmeric powder - 2 pinch
To Temper
Coconut oil - 1 tsp
Mustard & urad dal - 1/4 tsp
Pearl onion -1 (finely chopped)
Red chili -1 
Curry leaves- few

Procedure
First wash the moong dal and add into the pressure cooker along with enough water and asafoetida powder and cook it for 3 whistle.In the mean time, grind the ingredients listed under "To grind" into fine paste and keep it ready.Once the pressure is released from the pressure cooker automatically, open the cooker and add red chili powder, salt and grounded masala along with required water to your preferred consistency.Bring into boil & cook till the raw smell leaves.Next temper the ingredients listed under "To Temper" and add into the curry.Tasty and comfort Parippu Curry is ready.Serve it with rice and accompaniment.
Notes:
  • Dal should be cooked well for this parippu curry.
  • Coconut oil gives great flavor to this curry.
  • Adjust red chili powder as per your taste.
Continue Reading »

Friday, September 6, 2019

Cherupayaru Thoran | Pachai Payaru Thoran | Onam Sadya Recipe

Cherupayaru Thoran, a delicious and easy to make healthy accompaniment from green moong dal. Green moong dal is know by various names in South India like "Pachai Payaru","Siru Payaru" & "Cherupayaru" and it's commonly made as accompaniment for breakfast in south tamilnadu & kerala along with puttu,kali & kanji varieties. Recently when i search for onam recipes, i came to know that this cherupayaru is also served as one of the sadya menu in Onam festival. Though it sounds so simple, it tastes so  awesome with wonderful coconut flavor. If you haven't tried this recipe before, do give it a try, it can even be served as snacks for the evening time too like the sundal. Now let's check out the recipe.

Cherupayaru Thoran | Pachai Payaru Thoran

Preparation Time : 6 hrs | Cooking Time : 15 minsServes : 2-3 
Recipe Category: Accompaniment | Recipe Cuisine: Indian
Ingredients
Green Moong Dal -1/2 cup
Salt - to taste
To grind
Grated coconut - 2 tbsp
Peal onion - 1 nos
Garlic pods-1(small)
Cumin seed- 1/4 tsp
Turmeric powder - 2 pinch
To Temper
Coconut oil - 1 tsp
Mustard & urad dal - 1/4 tsp
Red chili -1 
Curry leaves- few

Procedure
First soak the green moong dal for 6 hrs, then discard the soaked water and add into the pressure cooker along with fresh water.Add salt enough for dal and pressure cook it for 2 whistle. Add all the ingredients listed under "To grind" into mixie jar and grind into coarse mixture.Heat the pan with coconut oil and temper the ingredients listed under "To Temper". Then add the grounded coconut mixture and saute it in the oil for 3-4 mins, then add the cooked moong dal.Mix it well with the tempering and let it set in the flame for few more mins and then switch off the flame.Tasty and healthy Pachai Payaru Thoran is ready. Serve it as the accompaniment for breakfast or lunch. We had it with Ragi Puttu.
Notes:
  • If you soaked the moong dal for overnight, then one whistle is enough for pressure cooking the moong dal.
  • To want more spice, add a green chili along with "To grind" ingredients and grind it.
  • Coconut oil gives great flavor to this thoran.

Continue Reading »