Travels for Taste

Tales of travel and food with a touch of spice

Upma/Uppit (उप्पीट)- a classic Indian breakfast recipe

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In Marathi, my mother tongue we call this dish ”Uppit” and in the south of India its called Upma.

It’s a fluffy cooked breakfast made of roasted semolina and spices and can be customized by adding green peas and small carrot bits. I love eating this steaming hot garnished with a generous sprinkling of freshly chopped coriander and some finely grated fresh coconut – umm perfection, can almost feel a strong waft of the aroma swirl around my nose as I sit here and type the recipe 😉

After Kande Pohe this has to be my number one favourite Indian breakfast option. Agreed there’s a lot of ingredients but there’s a lot of flavour too!

In the Matunga area, there are many good Udipi restaurants who do upma on their breakfast menu and it’s so good gobbling fresh hot upma and dowing a cuppa or tow of hot filter coffee before getting to work on a busy weekday morning in Mumbai city. It’s very filling and budget-friendly too:) All you need is some time before rushing for the daily commute to ensure you can squeeze yourself into the restaurant and sit on one of the long wooden benches with complete strangers and hope to God you don’t have coriander stuck in between your front teeth if they smile at you  😉

Upma/Uppit (उप्पीट)- a classic Indian breakfast recipe

Manjiri Chitnis
Aclassic Indian savoury breakfast or tea time dish. There are many versionsnamely the one made in South India and the one made in Maharashtra
5 from 2 votes
Print Recipe
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Course Breakfast
Cuisine Indian
Servings 2 people

Ingredients
  

  • 1 cup rava approx 100 grams
  • 1/2 tsp urid dal
  • 2 tbsp sunflower oil
  • A pinch of asafoetida
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1 heaped tsp turmeric powder
  • 1 tsp red chilli powder actually 1/2 a tsp for the ones who do not like their Indian food too spicy
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 2 green chillies chopped fine
  • 5-6 fresh curry leaves
  • 2 pods of garlic chopped fine or simply smash them and drop in the saucepan with skin on!
  • 1/2 red onion finely chopped
  • 1/4 th of a juicy red tomato
  • Salt as per taste
  • Juice of a quarter lime
  • A pinch of sugar
  • Fresh coriander to garnish
  • Fine grated fresh coconut

Instructions
 

  • I usually roast the whole packet of 1 kilo of semolina I buy on a flat pan on a very low flame stirring constantly and then allow it to cool down completely.
  • Then store the roasted semolina in tins ready to use when I need to make this dish or the sweet version called Gooda Sheera/ Sooji Halwa which is a popular Maharashtrian sweet dish and especially important during festivals as we serve it as Prasad to Lord Ganesh or during Satyanarayan Pooja
  • In a saucepan add the oil and as it starts to heat, add the asafoetida, mustard cumin seeds and urid dal. The urid dal brown very quickly so stir this around a bit
  • When the mustard seeds begin to pop add the curry leaves, green chillies and garlic and chopped red onion.
  • When the garlic begins to turn a toasty brown and the onion reduces add the tomato and give this mixture a proper stir
  • Now add the turmeric, red chilli powder, cumin powder, coriander powder and salt and mix well
  • Then add double the amount of water as compared to the quantity of rava/semolina, cover the saucepan with a lid and let the water come to a boil
  • If you wish to add green peas and carrots finely chopped for an extra burst of taste do it just when the water begins to boil and let it cook in the hot water
  • Now slowly stir in the semolina ensuring that it does not form lumps
  • Add the juice of a quarter of a lime, sprinkle a pinch of sugar
  • Cover the saucepan with a lid and cook on a low flame for 2-3 minutes stirring occasionally to prevent lumps forming or the mixture becoming too dry, if it is very lumpy sprinkle water and mix well
IMG_4793
  • Serve hot garnished with chopped coriander and freshly grated coconut.
IMG_4796

I am just beginning to experiment with photos taken using my new 50mm f1.8 Canon lens – A’s gift to me for my birthday this year, I quite like the steady pattern of gifts coming in, starting with my first DSLR for my birthday last year. Just need to figure ways to wiggle out other gifts *evil laugh follows* 😉

C.K.P Valache Birdhe (वालाचे बिरडे) – Field bean curry

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Valache Birdhe or field beans curry – a Regional delicacy from the state of Maharashtra, West coast of India

Valache Birdhe or field beans curry, is an extremely popular bean gravy and has helped soothe many aching hearts and settle ruffled feathers after long gruelling work days.I managed to procure a few packets of these beautiful field beans with brown skin after a lot of searching!Hubs goes completely mental at the mere mention of this dish and insisted on me uploading the recipe and help all the other hungry hubbies out there..ahem ..so without further ado ladies and gents I present to you yummyscrummy recipe.

Valache Birdhe or field beans curry

Valache Birdhe or field beans curry

Valache Birdhe or field beans curry

वालाचे बिरडे

ThisValache Birdhe or field beans curry recipe is a typical C.K.P way of making a rather traditional legume curry. Vaal or kadve vaal (kadve meaning bitter in Marathi) are generically referred to as Field Beans in English.

Traditional regional cuisine and a beautiful heirloom C.K.P recipe

Valache Birdhe or field beans curry

Manjiri Chitnis
Hieloom recipe from the CKP community from the western coast of Maharashtra, India
5 from 1 vote
Print Recipe
Prep Time 2 d
Cook Time 20 mins
Course Main Course
Cuisine Indian
Servings 2 people

Equipment

  • Pan to cook the curry
  • Blender to make a paste from the garted coconut
  • Kitchen cloth to tie up beans for sporuting

Ingredients
  

  • 1.5 Cup Vaal/ Field Beans – soaked, sprouted and skin removed – takes a few days
  • 3 -4 Cloves Lasun/Garlic with skin
  • 1 pinch Hing/Asafoetida
  • 1 Kanda/Red onion – one small finely chopped for the pan
  • 2 -3 tsp Dried Kokum 2 pieces or Tamarind (Chinch/ Imli) -tamarind paste OR dried tamarind soaked in water -remove the pips and use the gooey thick bits
  • 1/2 tsp Jaggery
  • 1 tiny pinch Mohri/Mustard Seeds
  • 1 Pinch Cumin/Jeera
  • 1.5 tbsp Oil
  • 1 tsp Laal Mirchi / Red Chilli Powder
  • 1/2 tsp Halad / Turmeric powder
  • 1 tsp Coriander powder
  • 1 tsp Jeere/Cumin powder
  • 1/2 fistful Fresh Coriander finely chopped to garnish
  • 3 – 4 tbsp Grated coconut paste * see notes
  • Salt as per taste

Instructions
 

  • Soak the Vaal overnight, change the water in the morning and by evening if they appear puffed then wrap them in a damp cloth and set aside in a vessel with a lid to create an environment warm enough to allow them to sprout
  • Remove sprouted vaal into a bowl and pour like warm water on them, stir with your palms to loosen the skin and many will float to the top, decant the water and remove all the rest of the skins and discard
  • Heat the oil in a saucepan and dust some asafoetida and throw in the mustard and cumin.
  • When the cumin seeds begin to pop, throw in the garlic with their skin on and smashed to flatten them and as they turn colour and release their aroma, add the chopped onion.
  • When the onion turns a delicate pink add turmeric powder, red chilli powder and then add the vaal/field beans.
  • Now add the turmeric, red chilli, coriander and cumin powders and quickly stir in enough water to cover the beans
  • On a low flame cook with lid
  • When the vaal is almost done, add the jiggery, coconut paste and the tamarind paste or the water from the dried tamarind which has been soaked or dried kokum soaked in water and when the vaal are done add salt and garnish with finely chopped coriander.
  • Valache Birdhe or field beans curry is best enjoyed with steaming hot rice
Keyword Vaal
Vaalache Birdhe with text resized
Valache Birdhe or field beans curry

Food pairing

This Valache Birdhe or field beans curry is a delicacy pairs best with a portion of pressure-cooked rice of the Ambemohar variety, Basmati will do too. Always remember, a generous dollop of home-made sajuk tup or pure ghee is a must.

Stages of Vaal sprouting in photos

Sprouting of Vaal or field beans
Sprouted Vaal / Field Beans
Close-up – Sprouted Vaal or Field Beans

Notes:

  • Grated coconut paste: made by running fresh grated coconut or frozen grated coconut through a mixer/blender. Add 1 green chilli and 1 clove of garlic. My Aai (mum in Marathi) also prefers to also add 1/2 a finely chopped red onion which has been tossed on a pan with the coconut and green chilli – must admit it lends a toasty warmth to the gravy but I skip this step simply because the I compensate for it by using the onion in the pan!
  • Making Chinche cha kool ( usually, a block of tamarind is available packaged in any well-stocked Indian grocery store here in London, if not major spice brands now do tamarind paste in a bottle, find these online or any leading supermarket) – remove some in a bowl – add lukewarm water and gently ease the flesh of the tamarind loose from the seed. Use this thick mix to add to the curry. If you have fussy eater then maybe you want to strain this before adding into the curry. I would avoid straining as the gara – the thick flesh of the tamarind – is flavour packed so embrace it – fibres and all. 🙂
Valache Birdhe or field beans curry

I do know this process for cooking Valache Birdhe or field beans curry, sounds rather labor-intensive and complex but believe you me, its easy-peasy, and the main bit of hard work is only getting rid of the field bean skins.

Do leave me a comment of you make this dish and also any variations to the recipe that you may have heard of, any anecdotes, happy memories are always welcome. And if you do cook to my recipe do snap a picture of your creations and use the hashtag #travelsfortasteblogrecipe and share it to Twitter, Instagram, and Facebook and I will re-post it.

Bon Appe’tit !

P.S: coming soon a Valachi Khichadi ( Field Beans Pulav) recipe that’s another firm family fav!

Learn how to cook western coastal Indian cuisine from the C.K.P community with my easy to follow recipes.

Find below a list of Indian recipes on my blog, some traditional, some fusion, and many regional favourites!

A typical C.K.P meal

Pomfret Fish Curry – Flavours of Konkan and a Bengali Bhaja with spring onions and potatoes

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When anyone asks me what I would like as my LAST meal,I always say I’d like some fried pomfret so naturally when I go Indian grocery shopping I always check for this fish. Though I must admit, nothing beats the flavours one gets from fresh fish.But well just have to make do with frozen fish as the one I love is a Pomfret local to waters of the Indian Ocean.

This is a relatively simple recipe and does not require much effort but the marination is key as it can really give depth of flavour which is what we need.

I had 3 of these beauties to cook and couldn’t resist getting them to pose for my camera all dressed with the dangerously delicious spices that I rubbed into the fillets.

Pomfret with all the spices that are used in the curry.

Serves: 4 (with rice and a vegetable dish included)

Ingredients:

  • 3 medium sized white pomfret
  • 2 large tbsp coriander and green chilli paste
  • 1 tsp  of ginger garlic paste
  • 1 1/2 tsp Red Chilli powder
  •  1 tsp Turmeric
  • 3 -4 cloves of garlic cloves with skin on
  • 2 tbsp grated coconut
  • a pinch of Asafoetida/Hing to dust into the oil
  • 2 tbsp refined oil
  • Juice of 1/4th of a lime
  • Salt to taste

Method:

Ok it’s relatively easy making fillets after this fish has thawed thoroughly as it has very few bones, I like to remove the bit in the front with the eyes and the tail and also remove the fins then make fillets the size fit for a curry or fry.

  • Wash thoroughly and marinate with red chilli powder, turmeric,salt ,ginger- garlic paste,coriander- green chilli paste and set aside for at least 40 minutes.
  • After the marination is done,heat oil in a saucepan,add asafoetida just a tiny spritz and throw in the crushed garlic cloves with their skins on and as they start to brown add the marinated fish n toss it around for about half a minute.
  • Add enough water to cover the fish and cook on a low flame.
  • As the water begins to boil add in the finely grated fresh coconut and stir in well till the curry is nice and thick.
  • Simmer till the fish is cooked and squeeze the lime into it.
  • Serve with steaming hot rice and allow yourself to enjoy this simple yet classic fish curry, an everyday fare in the houses along the coast of Konkan and a great treat in ours.

These beautiful flowers are on stalks of fresh spring onion!! Unexpected, I know right?!! My ma (in-law) very patiently chopped these stalks, created this cute little spring onion floral display and the whole idea of this photograph with books we are currently reading is hers.

Spring Onion Bouquet

I was so excited to see them and had to buy myself two bunches and look for a Bengali Bhaja or bhaji (Marathi) sabji/sabzee (Hindi).Found a lovely food blog called Hamaree Rasoi and you can read the recipe here.

Peyajkoli Batata bhaja

Spring Onion and Potato Bhaji

Needless to say the meal was supremely satisfying and we all slept with gentle snoring now and then …tmi- oh yes totally 😉

Pomfret curry with steamed rice and pejaykoli bhaja

Grated Carrot salad

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This simple salad is a favourite at my mum’s .You can impress your guests with this simple and quick recipe that would look like you have really slaved to get it right. Nothing better I say 😉

Serves: 2

Prep Time: 15 minutes including the grating

You will need:

  • 3 fresh medium-sized organic carrots
  • 1 tsp small size black mustard seeds
  • Salt to taste
  • ½ teaspoon oil
  • 1 Large heaped tbsp Chobani Blood Orange yogurt

Method:

  • Peel and grate the carrots after beheading them – Ha! I wanted to write that just to reinforce the morbid tone here that the word ‘’Blood Orange’’ .Wonder why such a delicious fruit has such a murderous sounding name 😉
  • Heat 1 tsp oil in a saucepan and pop in the mustard seeds and the finely chopped green chilli
  • When the mustard seeds begin to explode like miniature heat bombs, add the grated carrot and stir lightly.
  • Add salt to taste and take off the heat. We don’t want to overcook the carrot here and need to ensure it stays nice and crunchy!
  • Serve in small portions with a large blob of the yogurt on top ensuring you use a spoon that goes to the BOTTOM of the pot of yogurt as the fruity bit and heavenly fruity yogurt likes at the BOTTOM of these pots, like a secret hidden treasure, ummm!

I hope you enjoy making these FAT free yogurt recipes and feel good about lowering the overall calorie count of these dishes.

Grated Carrot Salad with Chobani Blood Orange Yogurt

Strawberry flavoured Shrikhand

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It was love at first bite for me with Chobani yogurts! Difficult to imagine that such deliciously thick and creamy yogurt can be TOTALLY FAT FREE, yes you heard that right – 0% fat!

Well then after gobbling several pots over the 3 days of Food Blogger Connect I had major withdrawal symptoms and needed a ‘’pot’’ of Chobani asap. When I wrote to them asking if I would like to experiment with some Indian Recipes with Chobani thick strained yogurt, they sent me a whole box! Golly!

So here I am with so many pots of deliciousness it took me a few days to gather my senses and get cooking 😉

I know a dessert recipe is like ‘’leave the best for the last’’ sort of a thing but darlings this one is such a traditional yet simple one that my fingers won’t let me type any of the others so here it is :

Strawberry Shrikhand

Ok So Shrikhand has cult status amongst us Maharashtrian so much so that it is a must-have in our wedding menus back home. Oh yes Shrikhand and Puri is a like a treat fit for a king…err and a queen – of course 😉

So the whole trick lies in making the best possible perfectly strained thick set yogurt, tied in muslin and left in a refrigerator overnight to get what is also known as ‘Chakka’. It is NOT easy. But with Chobani since it ALREADY is so THICK and Strained it is the best yogurt to just spoon out of a pot and start making this dessert with.

Serves: 4

 Prep Time: 5 minutes

 Chill Time: 1 hour for the mixture and then to be kept chilled before serving

You will Need:

  • 1 whole pot of Chobani Strawberry yogurt 170gm, do not take all the juicy bit if you like Shrikhand very thick (but truly great Shrikhand is creamy and not too thick , it has got to be – well – perfect like Chobani!)
  • 150gm sugar
  • 1 heaped tsp cardamom powder
  • A tiny pinch of saffron
  • Toasted blanched almonds to garnish

Method:

  • Gently fold in sugar into the yogurt in a glass bowl, taking care not to ‘’beat’’ the mix
  • Leave to chill in the refrigerator for an hour, this way the sugar completely dissolves into the yogurt and does not affect the consistency of the mixture.
  • To this mixture now add the cardamom powder and saffron.
  • The shrikhand will now have a thick consistency and fall off a spoon in thick folds.
  • Serve chilled in a generous dollop of a portion with toasted almonds to garnish.

The traditional process involves passing the sugar and yogurt mix through a sieve to ensure any big bits of cream are removed to allow a smooth as silk feeling on the tongue. But again since Chobani has done all this for you there is no need, with the 3 biggest steps eliminated making this dish is a doddle!

(The 3 big steps we have eliminated are: making the set yogurt, straining it using a muslin cloth to remove all the water and the part where the sugar and yogurt chilled mix is strained)

Chobani Strawberry Close up shot

Traditionally either plain Shrikhand which is a pale yellow colour due to saffron food colour being added or then Mango flavoured Shrikhand which contains mango pulp and bits of mango is served. But of course there’s nothing to beat the taste of homemade creamy Shrikhand.

Strawberry Shrikhand final shot

Kairee Panhe/ Raw Mango Summer Cooler/Aaam Ka Panna

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It’s almost 40 degrees Celsius in the afternoon in Pune nowadays, summer is at it’s peak, one needs to keep the mind and the body in sync and cool, at times like this a chilled summer drink and that too one made from raw mangoes is a treat, more so if it’s made by my old mother who is recovering from knee replacement surgery and is walking around using a walking stick. She is just waiting to get back on her feet and go into the kitchen and cook up stuff but under strict orders from her doc can only do so about once in 2 days.

Growing in Mumbai , summer holidays were great fun with my cousins around, mum always made loads of this concentrate from raw mangoes and it was such a treat to come home all sweaty and panting and drink tall glasses of this tangy cooler doused with ice cubes of various animal shapes 😉 aaahhh summer holidays!

You will need :

  1. 4 raw mangoes
  2. sugar as per the quantity of pulp generated
  3. Green Cardamon /elaichi powder
  4. Freshly ground black pepper powder
  5. Aniseed / Vilayati Saunf
  6. Chilled water
  7. Strainer

I picked these raw mangoes from my granny’s garden , they look stunning don’t they ?

Raw Mangoes

These need to be pressure cooked ,give them 2 whistles, drain the water and allow to cool.

in the cooker these beauties go !

Once these are boiled and have cooled down , peel the mangoes and collect all the lovely green pulp in a vessel, sugar proportion to be added is 3 times the quantity of the pulp , so if the pulp of these 4 mangoes was to fit into a small bowl of about 200gms capacity sugar would be 600 gms. Stir in the sugar into the pulp and keep stirring until it is completely dissolved , add a large spoon of elaichi powder,some freshly ground black pepper,some aniseed ground  – green Cardamom powder and give this mix a stir in the mixer for just about a minute .Store in a glass jar in the fridge. Do not freeze.Remember never to add salt to this mixture , only while preparing the drink from the concentrate add salt in the glass, salt will turn this concentrate into a dark green colour and cause a bout of food poisoning !

While preparing the cooler , add 2 spoons of the raw mango concentrate and add a pinch of salt to this, top up with cold water and strain after mixing to remove any strands from the pulp, add ice cubes,dress it up with a  spring of mint if you will and drink up home made  goodness!aaahh ! Summer !

Tempting glass of Kairee Panha !

a big bottle full of panha ummmm

Cauliflower ani vatanyachi bhaji, Gobi Vatana Sabzi, Cauliflower side dish with green peas

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Cauliflower green peas Sabzi

I love cauliflower as a vegetable for its taste and sheer possibilities in the kitchen, my fav everyday vegetable to be eaten with chapatis is a mix of cauliflower and green peas in a spicy, semi-dry sabzi form. I used biryani masala to add a twang to my usual taste and the result was worth sharing:)

फ्लॉवर वाटाणा मसाला भाजी

Skill level beginner, basic

Serves :2 with rotis and curd to make a light meal

Cauliflower and Green peas Masala Sabzi

Manjiri Chitnis
Easy, delicious vegetarian sabzi, an everday dish in a Maharashtrian home
5 from 2 votes
Print Recipe
Prep Time 5 mins
Cook Time 10 mins
Course Main Course
Cuisine Indian
Servings 2 people

Equipment

  • Kadhai or Work or saucepan
  • Chopping Board
  • Sharp Knife
  • Spatula

Ingredients
  

  • 1 medium-sized Cauliflower
  • 4 tbsp Green peas
  • 1 pinch Asafoetida/hing
  • 1-2 Red Onions very finely sliced
  • 3 – 4 Curry leaves
  • 2 Green chillies
  • 2 tbsp Biryani masala
  • 1/2 Red juicy tomato
  • 1 tsp Ginger paste
  • 2 cloves Garlic very finely sliced
  • 2 tsp Oil for tadka
  • 1/4 tsp Mustard seeds
  • 1/4 Cumin seeds
  • Salt to taste
  • 1/2 tsp each of Turmeric n Red Chilli powders
  • 1 tsp Coriander powder
  • 1 tsp Jeera Powder
  • Few Sprigs Fresh Coriander leaves finely chopped to garnish
  • 1 tsp Lime Juice

Instructions
 

  • Heat cooking oil in a Kadhai/wok/ saucepan
  • When the oil is hot, add the asafoetida and mustard seed, when the seeds start to pop add cumin seeds and the finely chopped garlic bits
  • Ensure the cumin seeds turn a toasty brown and then swiftly move on to the next ingredients
  • Next, go in with the fresh green curry leaves and green chillies followed by the finely chopped onion
  • Add the coriander powder, ginger and garlic pastes and stir well and allow it to become a sticky sort of paste
  • Then add the biryani masala and feel the explosion in the aroma as it marries well with the onion and spice paste
  • Then go in with the cauliflower florets and the green peas
  • Turn off the heat for a bit, sprinkle turmeric powder, red chilli powder, cumin powder
  • Season with salt as per taste
  • Turn the heat back on, ideally a low flame on the hob and a really low setting on the electric cooker
  • Sprinkle some water enough to wet the veggies and allow for some steam to form, this will allow the cauliflower to cook
  • Stirring occasionally, cook with a lid for about under 5 minutes
  • Check after first 3 minutes to ensure the cauliflower does not overcook
  • To serve, garnish with fresh coriander leaves, chopped fine and a tiny squeeze of lime juice to add an extra twang
  • Best enjoyed served with hot puffy Polya (Marathi for Chapatis or Rotis ) off the hob!
Keyword cauliflower

Gobi Vatana Sabzi

I am linking my recipe, which happens to be my favourite fusion-Maharashtrian vegetarian recipe for Cauliflower and Green Peas Sabzi with In My Veg Box for May 2014 hosted by me for Nayna who Blogs at Simply. Food and Citrus Spice.

In my veg box cauliflower

Spicy Chicken curry

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Sunday Special Lunch – A Family Tradition

What a Sunday Roast is to a traditional English Family Sunday Lunch is what the combination of Spicy Chicken Gravy and Jeera rice or layered Chicken Biryani is to my family. My sister and I, have been brought on such wholesome, hearty, home-made totally from scratch – delicious food.

All these divine yet easy to recreate dishes, which my parents have always cooked with great passion and a lot of effort are what fuel my desire to share them with all of you.

My Aai and Baba ( Mum and Dad in Marathi) who wake up early every Sunday morning and work as a team to produce this brilliantly tasty chicken curry. Saturday morning my Baba would take me with him to te butcher to buy fresh chicken curry pieces. After coming home he would very patiently explain to us how he marinates the bird using all the freshly ground pastes and purees that Aai used to prepare while he was out shopping. On Sunday morning they would again team up to cook us the most amazing lunch. My best memories of Sunday morning are of waking up to the aromas of food wafting through the house.

Keeping the tradition alive

Few years ago when my husband and I moved to London, I was determined to keep this Sunday family tradition alive. I cooked the chicken adding my own twists and trying my best to recreate the same flavour that my parents seem to get spot-on every single time! So, when they came to London to visit us shortly after we had moved here, I was super delighted that they would cook this special Sunday family meal for us. As promised they cooked us their Sunday special while hubby and I eagerly took notes, clicked pictures and took in the whole energy they bring to this whole process.

This recipe is a spicier version of our traditional Sunday Chicken curry. The bord is cooked in thick gravy bursting with flavour. My Baba loves serving this with Jeera Rice and a beautifully simple Maharahstian Kakdichi Koshimbir in Dahi – Cucumber yoghurt raita. I hope you will enjoy cooking up this dish and hopefully creating happy family memories of your own.

Spicy Chicken – Chitnis Family Sunday Special recipe

My family’s Sunday Special Chicken curry recipe

manjirichitnis
A spicy and easy traditional Indian chicken curry recipe
5 from 4 votes
Print Recipe
Cook Time 25 mins
Course Main Course
Cuisine Indian
Servings 4

Equipment

  • Large heavy bottomed pot with Lid/Pressure cooker/ Instant Pot / slow cooker
  • Spice grinder
  • Blender
  • Knife
  • Chopping Board

Ingredients
  

For marinating overnight

  • 1.25 Kilos Chicken – curry pieces / 1 medium sized whole
  • 25 gm fresh coriander
  • 1 tbsp toasted Dhane/coriander seeds
  • 1 tsp Toasted Jeere/ Cumin
  • 3 cloves Lasun/Garlic
  • 15 gms Aale/Ginger
  • 2 Dry Laal Mirchya/ Red Chillies
  • 2 Dry Kashmiri Laal Mirchya/ Red Chillies
  • 2 Hirvya Mirchya/ Spicy Green chillies
  • 2.5 tsp Halad/Turmeric powder
  • 2 tsp Meeth/Salt
  • 1 tbsp Tel/ Cooking Oil

Tomato-Onion Mix for the gravy

  • 1 tbsp from the marinade above
  • 2 medium Ripe Tomatoes
  • 2 medium Kaande/Red Onions/ Bombay Onions
  • 2 cloves Lasun/Garlic
  • 10 gm Aale/Fresh Ginger
  • 5 gm Fresh coriander leaves

For the Phodni/ Tadka

  • 2 tbsp Tel/ Oil
  • 1 tbsp Sajuk Tuj/ Pure ghee
  • 2 Tamalpatra/Bay Leaves
  • 1 small piece of Dalchini/Cinnamon stick
  • Pinch Hing/Asafoetida
  • 3 tbsp Garam Masala
  • 2 tsp Coriander powder
  • 2 tsp Halad/ Turmeric powder
  • 3 tsp Laal Tikhat/ Extra Hot Red chilli powder
  • 1 tsp Meeth/ Salt – or as per taste

Garnish

  • One dry red Kashmiri chilli and one green chilli sautéed insome oil /ghee
  • Few fresh leaves of coriander to tear and scatter on top

Instructions
 

  • Wash the chicken curry pieces and place in a large mixing bowl. I always use chicken without skin
    Whole chicken before marination
  • Make a thick paste in the mixer-grinder/ blender using all theingredients , asfmentionedabove for the marinade.Ensure the consistency is that of a thick paste and not a watery mixture
    Marinade for chicken
  • Using a sharp knife make small cuts to the chicken flesh to allow the marinade to really penetrate inside the chicken, this will ensure that each piece is flavourful and not just from the outside
  • Apply the marinade onto the washed chicken curry pieces, season with some salt and a splash of oil. Mariante overnight in the refigerator
    Marinade for chicken ready
  • The next day get the marinated chicken out of the refrigerator about an hour before cooking
  • While the chicken is coming to room temperature, make the puree usingall the ingredients as mentioned above for the tomato and onion mixture. Ensure this mixture it is not watery. Set aside.
  • Heat oil in a heavy-bottomed pan or a pressure cooker
  • When the oil is hot, add the asafoetida, sauté the bay leaf and cinnamon stick (dry red kashmiri chilli at this stage is optional)
  • Add the garam masala, coriander powder and sauté
  • Then add the onion-tomato mixture and cook for under two minutes until the mixture thickens
  • Now add in the marinated chicken stir and some water, mix well. Add the red chilli powder turmeric powder and salt
    Chicken gravy consistency
  • Add just enough water to allow for a thick gray. Stir , cover and cook on a medium flame until the gravy begins to boil
  • Cover and cook until the chicken is totally cooked through and the oil seperates, this shoud take approximately 20 minutes on a low flame. Stir occasionaly to ensure the gravy does not dry out In the pressure cooker this takes two whistles – for a large bird three whistles
  • Garnish with roughly chopped fresh coriander leaves and the fried red kashmiri chilli and green chilli
  • Serve hot with a side of pipping hot jeera rice and some cucumber raita

Loved this recipe? For more chicken recipes try some more of my creations:

Kadhi – Punjabi Kadhi meets the sweet Gujrati kadhi

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Kadhi is another of my favourite dishes to be made when I want a Typically Indian meal with steaming hot rice fluffy and begging to be eaten with a bowl of home-made kadhi with crunchy pakoras(potato and onion fritters)

Kadhi is basically a spicy gravy made with curd and Bengal gram flour and there are two versions, this one made in the Northern part of India called ”Punjabi Kadhi” or the Gujarati Version – where the garnishing is done using long red chillies and it is a delicacy served in most weddings – well traditionally at least, nowadays weddings have ”world cuisine” another dilution of tradition … There is also another version called Sindhi Kadhi where tamarind pulp is added and so are few chopped veggies !

This is another recipe that I should have uploaded eons ago! It was much liked when I uploaded the pic on my Facebook album ”Food and How much I love it” Humm, how much more ”foodie” can one get, I wonder… 😉

Ok, now for the Ingredient list :

Ingredients for the Kadhi

  1. 2 heaped tbsp besan (Bengal gram flour)
  2. 1 1/2 cups curds (dahi)
  3. 1 tsp ginger-green chilli paste
  4. 2 curry leaves (kadi patta)2 tbsp chopped coriander (dhania)
  5. salt to tasteIngredients for the pakoras/fritters
    1/4 cup Chopped onion
    1/4 cup Chopped potato
    1 tsp Ajwain.
    1 tsp Red chili powder.
    salt to taste
    Oil
    about 2 spoons Besan (Bengal gram flour) & Water
    Preparation:
    -Mix all Chopped onion & potato in the besan and water mix , ensuring there are no lumps . Add ajwain , salt and chilli powder .
    – Heat oil in a Kadhai and deep fry vegetable and gram flour mixture after making into small balls. Fry till pakoras are golden brown.
    -Beat Curd/Yogurt and mix gram flour in it. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and 3 cups of water.
    – Add the chilli-ginger paste, curry leaves, sugar and salt and put to boil.
    – Boil whilst stirring for a while.
    – Prepare the tempering by heating the ghee and frying the cumin and mustard seeds until they turn brown. Add the asafoetida and red chilli.
    – Add the tempering to the kadhi and boil for a few minutes.
    – Add the cooked pakoras
    – Sprinkle coriander on top and serve hot with boiled rice .

Inspired? Would you like to try my Gujarati Kadhi recipe? Check it out here:

  • Gujrati Kadhi

    • LEARN HOW TO MAKE INDIAN FOOD FROM SCRATCH WITH MY EASY TO FOLLOW RECIPES

    Prawn Khichadi (Pulav/Pilaf/Poolav)

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    This is NOT just a  recipe, it’s a Family Heirloom passed down from generations and cooked with great relish by my mother-in-law and her mum who is now 82 years old and still can stir up a some to-die-for finger licking dishes!

    But before I start off rattling the ingredient list, a ”slice” of some history about the origin of this rice and prawn union.Coastal cuisine in the western Indian state of Maharashtra relished by the Maharahstrian community relies heavily on the use of all versions of the coconut, the most potent form being as part of the goda masala. This and ofcourse, the abundant availability fresh sea-food has given birth to many delicacies many of which most are age-old like this dish.

    It’s also my prized comfort food and guarantees a great Sunday afternoon nap 🙂 and will ensure your crowned kitchen queen and master chef of all things nice hehehehe

    Ok here goes, the ingredient list – This dish serves 2 adults for 2 meals with 2 generous helpings each and leftovers for the next day.

    1. Prawns or Koolambi as they are called in Marathi – 500gm
    2. Plain rice – I use basmati , I use 2.5 cup measures of my rice cooker measure
    3. Bay leaves -3-4
    4. ”Goda” Masala
    5. Tumeric Powder
    6. Red Chilli powder
    7. Half a slice
    8. Cooking Oil
    9. Salt to taste
    10. Ginger and Garlic Paste
    11. Wet coconut grated and make a fine puree with it – the wet coconut is available as a frozen product at any Indian Grocery store – use about a handful.
    12. Two Large red onions finely sliced
    13. Cinnamon (Dalchini)- 3-4 large bits
    14. Few cloves
    15. Green Masala – Use a bunch or coriander and 2 green chillies and give them a spin in the mixer, store this fine paste in the freezer and use as and when needed, it’s one of the most basic marination masala’s in most Maharashtrian non-veg dishes especially seafood.

    Method:

    1. On a pan on low heat saute one finely chopped onion and the fresh wet grated coconut till the onions starts to caramelise, after this cools give it a spin in the mixer and make a fine paste.
    2. Marinate the washed rice in some the above wet grated coconut and onion paste, some ‘goda masala’ , a squeeze of half of a lime, salt, ginger and garlic paste and some Cinnamon. Keep Aside.
    3. De-vein the prawns, wash under tap water and marinate with red chilli powder, turmeric and green masala.
    4. Take oil in a vessel and saute the marinated prawns for 1-2 minutes.
    5. Heat Oil in a vessel big enough to cook the rice and prawns together that will hold the water as well , add the cloves, remaining cinnamon and one very finely chopped red onion, add the marinated rice and stir it , do this on a low flame.
    6. Then add the marinated prawns and water, for rice dishes water is always double the measure of the rice used so for 2.5 cup measures of rice use 5 cups of water.
    7. Cover and cook on a low flame.
    8. Serve piping hot with curd or pickle.
    9. I generally serve this with a spicy Curry.

    Spicy Curry

    In a pan heat some oil and add asafoetida one pinch , add puree of 2-3 large red onions and one tomato and puree of 1 handful of wet grated coconut , season with red chilli powder , turmeric,salt, green masala, goda masala and cook on a low flame with enough water to ensure a thick curry , Amp up the red chilli powder and green masala to your level of tolerance of spicy food !

    Do let me know via comments if any of you made this dish and what you though of the recipe!

    P.S: Forgive the poor image quality , I have a Simple Canon Camera which I am unable to use too well  and add to that the total lack of any photography skills but well the food   tasted awesome :), that’s what counts right , hehhe!

    Update in 2013

    A few days after I published this recipe, ‘A’ gifted me my first DSLR Camera – a shiny new Canon 600DS and I’ve been clicking away like a happy bunny ever since 🙂

    To my absolute delight, he helped me add a new lens to my kit and gifted me a 50mm f 1.8 lens this year on my birthday. It is great for close-up food shots and true to the reviews, it works well in low light conditions.

    Here’s an example:

    The image below is from my kit lens where am struggling to fit everything in frame and focus on the prawns, I have sharpened the image, adjusted light and cropped it using Picasa 3.

    Ingredients for Prawn Khichadi with old lends

     

    Now see the difference in the image below, I love how the prawns are in sharp focus and how am able to easily adjust and fit everything in the viewfinder.I have adjusted light and sharpened the image very slightly, I am truly pleased with the results 🙂

    prawn khichadi with new lens

    bay leaves n cinnamon in pan

    prawns sautee with khichadi spices

     

    prawn khichadi plated n styled

     

     

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