Saturday, March 1, 2014

Mamma Special Chicken curry

1 1/2 KG s chicken, cut into pieces
1 pound potatoes, peeled and cut into pieces( Baby potatoes)

1 cup water

1/3 cup tamarind juice

2 tablespoons distilled white vinegar

1/4 cup cooking oil

1 tablespoon mustard seeds


Spice Paste:

20-30 dried chilies, deseeded and soaked in water for 20-30 minutes

12 shallots, coarsely chopped

7 cloves garlic, coarsely chopped

3tablespoon minced ginger

1 teaspoon peeled lime skin/ Lime leafs(Optional Adds Extraflavour)

1 tablespoon chopped cilantro

1/4 teaspoon turmeric powder

1/4 cup cooking oil

1-2 tablespoons water

Garnish( Optional)

1  tablespoon  minced Cilantro / Coriander leafs

1 tablespoon minced Mint leafs/

Method of Preparation

In a blender, transfer all the ingredients for the spice paste and puree until smooth. Set aside.

In  a heavy pot, heat up the oil. When the oil is hot, add the mustard seeds and cook until you can slightly hear the popping sound from the mustard seeds.

Add the spice paste into the oil and fry until aromatic, about 10-15 minutes. Then add the chicken and coat with the spice paste. Let it cook for about 8-10 minutes and then add in the potatoes. Stir to combine.

Pour in the water; the water should barely cover the meat and potatoes. Add the salt and sugar to taste. Stir well and bring it to a boil. Turn the heat to simmer, cover with a lid and stew for about 20-30 minutes until the potatoes are soft.

Adjust the seasoning with salt. Add the tamarind juice and white vinegar. Stir to mix. Dish out to a bowl and garnish with the cilantro. Serve with warm rice.

Friday, February 14, 2014

Cabbage Egg Roast / Cabbage Mutta Poriyal

Serves :  5


 Grated cabbage/ Sliced Cabbage  -2 cups

Minced  onion- 2

Green chillies chopped-4

Turmeric powder – ½ teaspoon

Ginger / Garlic paste – 1  table spoon

Black pepper powder – ½  teaspoon( Optional Flavouring) )
Garammasla – ½ teaspoon


Salt  - to taste


Mustard – ¼ teaspoon

Curry leaf – 2 sprigs

Method of Preparation

Keep the kadai in the stove. Season the fry with  mustard and curry leaf

Add the minced onion , Turmeric powder and chilies and sauté for a minute.

 Now add the cabbage and sauté for a while. Sprinkle little water. Half close the kadai and cook in medium fire for 3 minutes.

Open the lid and add the salt needed and cook till the cabbage is rightly cooked.

Add Ginger Garlic  paste and  pepper powder / Garam Masala sauté  it for 2 minutes.

Now break the egg and pour it on top the vegetable and mix well till the egg gets cooked.

Goes well with paratoa and rice.

Tuesday, November 12, 2013

Arabic Falafel Recipe Home made

Serves :  5


250 g chickpeas

3 cloves of garlic

1  tablespoon chilli

2 tablespoon  flour or needed

3/4 tsp baking soda

1 tsp cumin

1 tsp coriander seeds

 vegetable oil for frying



1 handful of parsley

2 handful of coriander leafs/ Cilantro

Method of preparation

Take a large bowl and put in the chickpeas. Then, pour over enough water to cover the chickpeas and an additional 2 cm more. Leave to soak overnight. In the morning they will look plump and swollen.

Hold the chickpeas over the sink and drain off the water with your hand over the bowl.

Now spoon the chickpeas into the blender bowl.

Don't overfill the blender! If the blender is small, you will have to do it in batches.
Close the blender and pulse a couple of times, then blend on full power until you create a breadcrumb like mixture.

Introduce the parsley, coriander, chilli, garlic along with 2 tablespoons of the puréed chickpeas into the bowl of the blender. Put the lid on and blend until well combined.

Spoon the blended mixture into the bowl of puréed chickpeas. Then add the flour, the cumin, the crushed coriander seeds, the baking soda and about one and a half tablespoons of salt. Finally, add some pepper. Combine it all together thoroughly with a spoon. If it looks too dry, a few drops of water can be added.

Take a small amount of the blended mixture in your fingertips and mould into small balls.  
Place the saucepan on the hob and add the oil. Then heat it up on a medium high setting.
 The oil should now be hot enough to fry. Individually, spoon half the batch of falafel balls into the oil.

Allow to fry for 2 minutes until golden brown, stirring with the slotted spoon, so they brown evenly. Then remove and drain on a tray prepared with some kitchen towel. Now repeat the process with the remaining falafel balls.

Serve with pitta bread with tahini, humus, or chopped salad.