Monday, 31 August 2015

Simple and Light Stewy Chicken Curry

It has been an extremely busy month and is going to continue as such for the next month as well. Father-in-law in town, hubby's birthday, Balinese Holiday, and every day cooking were some of the things that left me walking on a tight rope all this month. Next month starts with my birthday, my Blog's third anniversary, my first bread baking class, father-in-law's birthday, and half a month of babysitting while hubby leaves for an extensive business trip. Phew! That already makes me feel exhausted. Nevertheless, I couldn't stay away from blogging for long and so posting this extremely simple yet absolutely yummy light and Stewy Chicken Curry which is best eaten with a bowl of steamed rice or hot and fresh puffed chapatis and raw onions. I made this on a Sunday but this is actually an any day curry which will make you feel awesomely good!!

1 kg chicken on the bone, washed and cleaned 
1 large onion chopped 
3-4 cloves garlic minced 
1" piece ginger minced 
2 medium tomatoes chopped 
2 medium potatoes quartered 
2 each of cardamom, cloves, bay leaves, and 2" cinnamon 
1 tsp Kashmiri chilli  powder 
1/2 tsp turmeric powder 
Salt to taste 
1/2 tsp sugar (optional)
2 tbsp oil (preferably mustard oil)
Ground Spices
1 tsp cumin seeds
2 tsp coriander seeds 
1 tsp fennel seeds 
1 tsp black peppercorns 
Dry roast all the spices and grind to a fine powder 

Heat oil in a pan and fry the quartered potatoes. Keep aside. 
In the same oil, splutter the whole garam masala and add the chopped onions, ginger and garlic and saute till golden. Next add the chopped tomatoes and saute till mushy. Now add the ground spices along with the turmeric, salt, and chill powder and fry for 3-5 minutes till the entire masala comes together. Add the washed and cleaned chicken and fry on high heat till the chicken changes color and well coated with the masalas. Add the potatoes and fry for 5 more minutes. By now, the oil would start appearing from the sides. Now add 1 cup water and let the water come to a boil. Mix, reduce the flame to medium low, and cover and cook till the chicken and the potatoes are cooked through. 
Adjust seasoning. Add freshly chopped coriander if you like the flavor. Make sure there is enough gravy to give that stewy effect. Remove from heat and serve hot with steamed rice. 

Monday, 3 August 2015

No Onion No Garlic Paneer Curry

It was my Mother in Law's fifteenth death anniversary today and while she was a very sweet lady and had known her since my childhood, one thing I remember about her, among other things, is she was a big foodie. She loved my Mom's cooking and always used to keep longing for a daughter who would cook and serve her favourite dishes. Today, fifteen years after she left for her heavenly abode, I finally got an opportunity to make some yummy dishes for her and make her soul happy. The priest who had come home for the prayer service was absolutely delighted with the menu and I hope that she feels happy and satisfied seeing someone relish the dishes prepared in her fond remembrance. This no onion no garlic paneer preparation was one of the stars of the menu which everyone enjoyed thoroughly. 
500 gms paneer cubed
1/4 cup cashew 
3-4 Kashmiri red chilli 
2 tsp ginger paste (fresh)
2 each of cardamom, cloves, bay leaves, and 1" cinnamon 
1 tsp cumin seeds 
1 tsp saunf
1/2 tsp heeng/asafoetida
1 tsp Kashmiri chilli powder 
1/2 tsp turmeric powder 
1 1/2 tsp kitchen king masala (you can substitute it with an equal mix of cumin powder and coriander powder)
1 large tomato 
1-2 tbsp cream (optional)
1 tsp sugar (optional)
1 tbsp roasted and crushed kasuri methi
1 tbsp oil

Soak the cashew and whole red chillies for 10 minutes. Grind them to a fine paste along with the tomato. Keep aside. 
In a pan, heat oil and splutter the cumin seeds, saunf, and whole garam masala. Now add the ginger paste and heeng and fry for a few seconds and then add the cashew and tomato paste. Mix well and fry till oil starts appearing from the sides. Now add the dry spices except the sugar and kasuri methi and mix. Add about 1/2 cup water and bring the gravy to a boil. You can add more water as per your requirement but do not make it too watery. The gravy is supposed to be thick. Now add the paneer cubes and cover and cook on a medium low for 5-10 minutes till droplets of oil start appearing on top. Add the sugar and check for the seasoning. Add the cream if using and the crushed kasuri methi. Mix and remove from heat. Serve hot!