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Category: Non-vegetarian (page 1 of 2)

Trissur chicken fry

img_20170610_1342070892Another page from my grandma’s recipe diary. These days its more of repetition of day to day recipes and I haven’t tried out anything new or baked anything. And if I did, I couldn’t click a decent picture for the blog before it gets devoured. So that’s why all this time in posting a recipe.

So what did you guys do this summer? We basically hung around, took a trip to Coorg (nearby hill station) saw a famous Tibetan monastery enroute had some good Tibetan food as well as Coorgi food especially the famous Pandi curry (pork curry) and Pidi (rice dumpling)! Yum yum. Oh and in case I forgot to mention we bought some pretty good varieties of mangoes too! Ok all this talk about food is getting me hungry!

This recipe is something I remember specifically watching on TV and then jotting it down so that well, someone would make it for me later (that never happened). Since it didn’t have any specific measurements I just tried with what I liked. The amount of spice can be adjusted according to your tolerance.

img_20170610_1341081452Ingredients

Chicken – 500gms washed and cut into medium size pieces

Red chili powder – 1.5 tsp – 2 tsp

Turmeric powder – ¼ tsp

Salt – to taste

Lime juice – ½ lime

Onion – 1 chopped

Curry leaves – 3 stalks

Small onion/shallot – 3 nos.

Tomato – 1

Garlic – 5 nos.

Ginger – ½ “piece

Garam masala – ¼ tsp

Pepper powder – ½ – 1 tsp

Fenugreek powder – a pinch (optional)

Oil – for frying

Water – ¼ – ½ cup

Method

Marinate the chicken with turmeric, red chili powder, salt and lime juice overnight. In a flat bottom skillet or dish shallow fry the chicken pieces in batches and keep aside.

Blend together the shallots, ginger, garlic and tomato. In the same skillet sauté the chopped onions and curry leaves. Once the onions have turned translucent add in the blended paste. Fry till the raw smell goes off. Add in garam masala and pepper, sauté and add the fried chicken with ¼ cup of water. Cook till the water disappears and the masala coats the chicken well adding more water if required. Sprinkle some fenugreek powder(if using) just before removing from heat. Serve hot!

Chicken rice

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How have you guys been? All good? Well things are bit hazy for me with an infant in the house!

At times I have no track of time or days! Is that the case for every mother? But something I do got to admit is I have learnt to appreciate and respect my parents and all other parents more!

So this is a recipe I learnt from Grandma which graced our tables for Sunday lunch! She used to make this chicken rice with this chilly chicken. But traditionally from my last visit to Malaysia they serve chicken rice with the poached chicken (from the chicken used to make the stock), some cucumber, a chilly sauce and maybe some of the leftover soup (the chicken broth). This recipe has got flavor labelled all over it. I served my chicken rice with double poached chicken with chilly oil.

For the lazy times, you can always make the chicken rice with store bought chicken broth or the chicken stock cubes (been there, done that). But I have to admit nothing can beat the home made chicken broth. Parents, this is a kid friendly recipe, am pretty sure your kid will lap away the rice and chicken. Ok before I share the recipe, it might look like a whole lot with the whole list of ingredients but it can be broken down into steps which can be prepped and kept beforehand.

Usually, from what I have read, a whole chicken is cooked with aromatics and seasonings and the resultant stock is just used to cook the rice. The chicken is cut up and served with the rice. The chilly sauce is just a condiment and totally optional, but adds a lovely heat to this dish. I have done this my way but you can always cook to what suits your taste.  Hope you enjoy my recipe and do write to me how you made this rice and what tweaks suited u J

Ingredients

Serves: 2-3

For the chicken

Chicken – 500 gm (preferably with bone)

Bay leaf – 1

Star anise – 1

Spring onion – 3 tied into a knot

Soya sauce – 3 tbsp.

Lime juice – ½ lime

Water

Peanuts – a handful crushed

Sesame seeds – 2 tsp.

Coriander leaves – 2 tbsp. chopped.

For the chicken rice

Rice – 1.5 cups

Water + Stock– 3 cups

Garlic – 5 big cloves

Green chilly – 3-4 nos. (suit to personal preference)

Oil – 1 tbsp.

Salt – to taste

Chilly sauce

Red chilly – 5-7 numbers

Water

Ginger – ¼ inch piece

Garlic – 1 -2 cloves

Stock – ¼ cup

Salt – to taste

Lime – to taste

Chilly oil

Oil – ¼ cup

Chilly flakes – 3 tbsp.

Garlic minced – 1 tbsp.

Spring onion chopped (optional) – 1

Salt – to taste

Method

For the chicken

In a big pot of water immerse the chicken, cover and let it cook till the chicken is cooked thoroughly but not yet falling off the bone. Season with salt. Remove the chicken and save the stock for your rice.

This is plain chicken stock which can be prepared beforehand and stored in the fridge.  You could also add aromatics (ginger, garlic) or any flavorings of your choice to this stock. This is what goes into flavoring your rice. I didn’t add any flavorings to my stock as I do it while cooking the rice.

Now in a pot, put the chicken and fill halfway with water. Add soya sauce*, bay leaf, star anise and spring onions. Cook it down till the water is almost reduced and the chicken is falling off the bone. Take off the flame. Let it cool and then remove the flesh from the bones. Discard the bones, bay leaf and star anise. Reserve around ¼ cup stock for the chilly sauce. Now heat up around ¼ cup oil. In a heatproof bowl add the chilly flakes, garlic and spring onion. Season with salt and give it a mix. Add the boiling hot oil to this. Voila! Chilly oil is ready. Pour half of this chili oil** into the chicken and give a toss.  Add crushed peanuts, sesame seeds and chopped coriander leaves and give a final toss.

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For the chicken rice

While your chicken is poaching second time, heat up 1 tbsp. oil in a pressure cooker. You could also use a rice cooker or a big pot to cook your rice. I used the faithful old pressure cooker. Once your oil is hot, sauté your garlic – green chilly paste (you can also use ginger here) till the raw smell goes off. Add the rice and stir till all the rice is coated with the oil. Next add in the stock. (If the stock water doesn’t measure up, add water too). Season with salt. Pressure cook for 3 whistles, or if you are cooking on stove top cook till all the water is evaporated and your rice is cooked.

For the chilly sauce

You could make this with fresh red chillies but I didn’t have any so I made do with dried chillies. Soak your dried red chillies in hot boiling water for half an hour. In a blender, add the red chillies along with all the other ingredients for the sauce. Blend. Add lime juice and salt according to your liking. I just eyeballed it.

Serve your chicken rice with the double poached chicken on top of it, some chilly sauce on the side and some sliced cucumber. Enjoy!

Note:

*While using soya sauce to poach the chicken please be careful with the quantity you use. My soya sauce is quite strong so I limited it to 3 tbsp. If you are unsure about your soya sauce start with 3 tbsp., taste and add accordingly.

Also note I haven’t added salt to the chicken while poaching the second time because of the soya sauce as well as the salt I added in the first poaching liquid.

** You can use as much chilly oil as you’d like. I didn’t want to use the whole of the chilly oil so I restricted to half the quantity. You can use more or less as per your personal preference. You can easily store up the remaining chilly oil and use it to flavor your stir fries or noodles.

 

 

 

 

 

Soy Grilled chicken with grilled veggies

 

img_20161003_215710481 Its been a while since I ate grilled chicken or posted anything on the same. Well truth be said I was getting fed up of finding gravies for our humble chapatti, and didn’t want to eat rice after having it for lunch.

Also maybe, just a little I was craving for some chicken n crispy vegetables! All I had to do was convince my family that they too craved it. After having achieved that I had to sort out what kind of grilled chicken recipe I wanted to try. So I thought of trying something a little different from the usual salt pepper version or the herbs or the mushrooms!  This recipe has a lot of Asian flavor packed into it. I would recommend marinating the chicken over night. You could also do this in your oven but I have done it on stove top. So onto our recipe!

 

Ingredients

Chicken breasts – 500g

Soya sauce – 1-2tbsp

Lime juice -1/2 lime

Worcester sauce – 1 tbsp.

Garlic minced – 3 cloves

Green chilly -4-5

Cilantro – handful chopped

Oil – any 1/2tbsp

 

Method

Score and marinate the chicken for at least 5-6hrs. Heat oil in a skillet or brush oil over your grill and then add the marinated chicken (reserving the remaining marinade). Grill till u get a nice char on both sides. Remove from flame and allow to rest.

 

Veggies

Onion – 1 sliced

Garlic -5 sliced

Carrot -1 julienned

Potato -1 julienned

Zucchini -1 julienned

 

Method

In the same skillet add the potatoes along with garlic. Once it starts turning golden add the onions and carrots cook till they start turning a shade of golden brown. Add the zucchini and sauté for 2-3 mins. Season with salt and pepper and remove to your serving plates.

Now for the sauce pour the rest of marinade with little water into the same skillet. Add a knob of butter into this and let it reduce. Give it a taste and season with salt and pepper accordingly.

 

Serve your grilled chicken over the veggies and drizzle the sauce on top!

 

 

Cabbage soup with minced meat

img_20161006_212824693I am pretty sure you have heard of many soups but cabbage soup might be a new term to many of you. This was a Sunday special for us in grandma’s house. We used to have it with hot steamed rice, I know sounds like a weird combination but somehow it worked for me. You could say it was because I grew up with it, that I got used to the combo. Well maybe yes maybe not!

But enough said about the soup and rice combo, what needs to be said is, about the soup. Grandma used to make it with beef fat so that it gave enough flavor to the veggies and soup. It was heartwarming to have a bowl of that soup with those threads of cabbage, pure comfort food and it is yum! Well over the years the soup has evolved, [ she adds the beef fat only if she has it available] she adds in fish balls or shrimp balls and they also give a big boost of flavor.

I have however not changed the recipe much except for the addition of minced beef which you could easily swap for any meat of your choice. The soup has a good beefy flavor with a healthy dose of cabbage for measure. For vegetarians omit the meat and add vegetable stock instead of the chicken stock. So here’s the recipe

Ingredients

Beef mince – 3/4 cup – 1 cup

Garlic – 5 small cloves minced

Green chilly – 2

Onion – 1/2 of big onion or 1 small chopped

Celery – 1-2 tbsp. chopped

Cabbage – 3 big leaves shredded/chiffonade

Chicken stock – 1 cube

Water – 5-6 cups

Egg – 1

Salt – to taste

Pepper – to taste

Vinegar – 1/2tsp

Corn flour – 2 level tbsp.

Oil – 1 tbsp.

 

Method

Heat oil. Add the minced beef and brown it off. Season with a bit of salt and vinegar. Cook it well so that the meat is tender. Add the corn flour and give the beef a stir for a minute. Push the beef to a side, add a little bit of oil and saute the garlic and green chilly till the raw smell disappears. Add in the celery and onion and cook till they become soft. Add in the cabbage, season with salt and pepper and cook for 2 minutes. Finally add in the water and chicken stock (cube). Once they start to boil, reduce it to a simmer. Finally, slowly drizzle in the beaten egg and wait for it to get cooked. Season to taste.

Enjoy hot with bread or steamed rice (like I do) or simply plain.

Beef Joseph

 

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I am pretty sure the name of the dish must have got some bells ticking in that brain of yours. I think it was my dad who heard of this dish and we ordered it as takeaway from this small restaurant. So it comes wrapped in wax paper and further wrapped in newspaper; And when you open that packet, you get hit by this big waft of aroma of curry leaves! Yep you heard it right .. curry leaves. So the dish is spicy but I don’t think it’s the spice which sings the song for the beef but it’s the curry leaves [ got poetic there, didn’t I?].

Within few years, however, the restaurant shut down. We heard rumors of it being relocated but never found it. So once I decided to try making it [ er.. experimenting would be an apt word]. This recipe is the result of that experimentation. You can tweak the spice to your level of tolerance. It’s a very simple,easy recipe with minimal ingredients.

Ingredients

Beef – 1 kg

Turmeric powder – ½ tsp

Kashmiri chilly powder – 3-4 tbsp.

Vinegar – a glug

Oil – 2 tbsp

Curry leaves – 2 – 3 big fistful [ the more the better]

Salt – to taste

 

Method

 

Pressure cook the beef with ¼ tsp turmeric powder,half the amount of chilly powder, vinegar, a fistful of curry leaves and vinegar. I pressure cooked it for around 15 whistles. So you end up with soft meat. Now once that is done, in a skillet heat around 1-2 tbsp. of oil. Once its hot add the rest of the curry leaves and let it crisp up. Then add in the rest of the masala, give a stir, add in the cooked beef with all its stock. I use the stock because I don’t want to lose all the flavor. Cook till all the water evaporates and the beef starts to fry in its juices. If you find the beef and the masala sticking to the pan, just drizzle a bit of oil. Fry to your liking.

I have made mine with thin slices of beef( just like the restaurant kind) as well as the beefy curry cut kinds.  The thin slices crisp up pretty quickly so be careful while frying it. I didn’t want mine too hard so didn’t fry as much.

Serve it hot with steamed rice, kachiyamooru[ I will share the recipe for this another time] and some veggies.

 

P.S. 1. The cook time of the beef depends on the cut of meat you have. If using thin strips                           around 9 whistles should do, else 15 -16.

  1. I used Kashmiri chilly powder and the dish was just moderately spicy. I would suggest to add more to your liking. But don’t show any kind of mercy when it comes to the curry leaves. Show your benevolence
  2. I used rice bran oil.You can use any neutral oil.
  3. For those of you who don’t know what kachiyamooru is, you can always have buttermilk.

 

 

 

 

 

One pot pasta

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I have been seeing these one pot pasta recipes all over the internet, and though I was intrigued I was kinda put off by the idea that with pasta and veggies cooking together all the veggies could turn mush. Now that didn’t sound or appear appetizing in my imagination.

So one day I wanted to eat pasta but without the heaviness of the sauces. Yet again I wanted it to taste as good, but I also remembered it being said that Italians don’t douse their pastas in sauce like us. Wow… don’t I sound like a whole lotta contradictions? Ok put the thinking cap on… or rather creativity cap on… I somehow thought of combining the one pot pasta idea and making it light. I have used all vegetables except for the fact that I added chicken stock since I didn’t have any veg stock in hand. For vegetarians, just follow the recipe to the T, only substitute chicken stock with vegetable stock. Allergic to mushrooms, (for that friend of mine who is ) you can substitute with zucchini . For the non veg lovers, just add in some roasted/grilled chicken or meat of your choice.

Serves: 2-3 people

Ingredients

Pasta (of your choice) – 250 gm

Chicken stock – 1 cube

Olives – 10 smashed with the back of your knife

Garlic cloves – 10 -12 chopped

Button Mushrooms – 200gms

Dried basil – 1/2tbsp + 1/2tbsp

Dried oregano – 1/2tbsp + 1/2tbsp

Salt – to taste

Olive oil – 1 tbsp + extra for drizzling(optional)

Lettuce – 1-2 cups roughly chopped

Water – 4-5 cups

Method

In a large pot/saucepan add in the water, pasta, half the amount of garlic, olives and chicken stock. Let it boil and cook it till the water is all gone. You can add in some of the water from the olives for extra flavor (this step is entirely optional). Season your pasta and take it off the heat. Meanwhile in another skillet, heat some olive oil and rest of the garlic. Sauté it till the raw smell disappears. Add in the herbs and let the fragrance blow you over ;). Now add in the mushrooms and cook till they shrink and get coated with all the beautiful flavors. Just before taking it off the heat add in the lettuce. Season, give it one final toss and take it off the heat.

Mix in the sautéed veggies with the already cooked pasta and serve. Top with more herbs and a drizzle of olive oil if you’d like.

 

Optional garnish: You could also add in some shavings of parmesan cheese

Soy glazed chicken

This recipe is an adaption of the recipe from the program “Gok cooks Chinese”. These days I am quite obsessed with soya flavor, so when I saw this recipe and how quick it was I decided I was going to make this.

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I have already made it twice in a period of 2 weeks so you can guess how good it is. I have used boneless chicken thighs as well as chicken curry cut (on the bone). It hardly takes around 30 mins to cook. You can have this as a starter or as a side dish with some steamed rice.

Ingredients

Chicken – 500 gms

Broccoli – 200 gms

Onion – 1 small chopped into chunks

Garlic – 1 tbsp. chopped

Green chilly – 2 or 3 chopped

Soy sauce – 2 tbsp.

Honey – ½ – 1 tbsp.

Pepper – to taste

Vinegar – ½ tbsp.

Water – ½ cup

Salt – to taste

Oil – 1 tbsp.

Method

Heat oil. Add chopped garlic and green chillies and sauté. Once the raw smell goes off, add the chicken and brown it. Once its got a nice brown color, add in the soy sauce, honey, vinegar. Add water to this and allow the chicken to steam in the sauce by covering and cooking. Once the water starts reducing to half its quantity, add the washed broccoli florets and onions. Cook till all water evaporates and the sauce coats the chicken well.

Remove to a serving dish and lightly brush with honey.

 

 

 

Spicy fried Prawns on Lettuce

Prawns

I had been craving prawns for sometime, so last weekend I managed to get my hands on some fresh prawns. Now once I had them in hand I had no idea about what way would I relish them. Should I make a biryani ? Hmm… no I wanted to just taste the prawns as such. Should I make a curry? Hmm.. no I don’t want to go fishing for my prawns in sea of gravy. Should I make a authentic Kerala styled dish or should I look abroad? I kept rummaging and ransacking.  My brother was home for the weekend and he was looking forward to the dish. I wanted something ultimate.

Obviously, I googled for some good prawn dishes and after many searches and re-searches, I finally felt at peace when I saw this recipe. I did a bit of tweaking of my own.

Serves : 2-3 people

Source :

Ingredients:

For Sauce :

Mayonnaise : 1 tbsp heaped

Chilli sauce: 1.5 – 2tbsp ( I used the sauce you get with Mo-mos)

Honey – ½ – 1 tsp

Salt – to taste

For the coating:

Prawns : 500 gm cleaned and deveined

Egg whites – 2 or 1 whole egg

Cornflour – 5 tbsp

Baking powder – 1tsp

Salt – to taste

Crushed pepper – to taste

 

Garlic butter – ½ tbsp or any oil

Iceberg Lettuce – 2-3 wraps

Green Chilli – 1 sliced [ optional]

Spring onions – 1 sliced

Method :

Just whisk all the ingredients for the sauce and keep aside.  Heat oil in a deep vessel for frying. I would suggest to deep fry because personally I feel it soaks up less oil than shallow fry. Whisk the egg whites to a froth in one bowl (bowl1). Mix the flour, baking powder salt and pepper in an another bowl (bowl2). Now dip the prawns one by one first into bowl2, then into bowl1 and for a final coating into bowl2.

Then fry them in batches till you have got a nice set of crispy fried prawns. This looks yum on its own but control the urge to pop in one.

Meanwhile layer your lettuce iceberg into your serving bowl.  Heat the garlic butter and toss in the fried prawns. Add the sauce and give it a good mix till your prawns get coated well in the sauce. You can add little bit of water to loosen up the sauce and help in coating. Take it off the flame and serve it on top of the bed of lettuce. Garnish with sliced green chilli or spring onions

This dish is best served warm with a cup of rice or noodles.

Note : Try not to avoid the bed of lettuce because it gives beautiful taste and freshness aspect to the prawns. If you think your chilly sauce might be too spicy for you to handle, reduce the chilly sauce and add more mayonnaise.

 

 

Fish pickle

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How many of you love pickles? It’s a necessary accompaniment for us Indians, and that includes north as well as south Indians. The pickles might be sweeter in the north and spicier in the south.At least, that’s my observation.

This fish pickle recipe, is what my grandmother follows and which my mamma has handed down to me!Without further much of my bickering, here is the recipe..

Ingredients

Fish – 450 gm cut into small pieces

Ginger- garlic – mustard paste – 3 tbsp

Green chilly – cut into ¼ inch pieces

Turmeric powder – ½ tsp

Chilli powder – 2.5 tsp

Vinegar – just enough to make a chilly paste

Oil – 4 – 5 tbsp

Salt – to taste

Method

Season fish with salt and turmeric powder. Marinate for ½ an hour to 2 hours. Deep fry the fish in batches and keep aside to cool.

In the same oil fry the ginger garlic mustard paste. Add the green chilly and fry till the raw smell goes. Meanwhile make a paste of the chilly powder with vinegar. You can also make chilly paste by grinding dried chillies with vinegar.

Lower the flame and add the chilly paste. See to it that the masala doesn’t burn. Saute it for a few mins and switch off the flame.

Add the fried fish and give a gentle toss.

Once cool, bottle it up and top up with oil.

Nadan Chicken curry( Kerala style curry)

 

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        This recipe is from my mom-in-law(mummy). Have I told she loves cooking and keeps making new stuff? Yeah , well I can never thank her enough for this one. One, because it eases my work, two because it tastes good.

So it was one of those days when mummy, my sis in law and me had come home tired from shopping. We were too tired to cook( at least I was), and it was dinner time. Mummy quickly made this chicken curry to compliment with dosa. ( I really don’t know how Mums can cook even if they are tired).Anyways we loved the chicken curry so much, I had to get the recipe. Every time I make it, my husband is on cloud 9.

You will thank me for this recipe. Wanna know why? This recipe has absolutely no chopping or mincing. It’s one of those recipes which you can do when you are too lazy to cook an elaborate meal, or when you’re tired, yet gain compliments. It is a perfect dish to make for unexpected guests.

Ingredients

Chicken – 450gms with bone

Onion – 1 big or 2 medium

Tomato – 2 medium

Green chilly – 3 nos

Ginger – 1 inch

Garlic – 15 small cloves

Turmeric powder – ¼ tsp

Chilly powder – 1.5 tsp

Coriander powder – 2 tsp heaped

Crushed pepper – 1 tsp

Garam masala – ½ tsp

Fenugreek seeds – ¼ tsp

Oil – 1 tbsp

Salt – to taste

Method

Wash the chicken and keep aside. Make a paste of ginger, garlic and green chilly and keep aside. Make a paste of onion and the masalas in your grinder. You can smash the tomatoes into the onion- masala paste with your hand or give the tomatoes a single blitz in the blender along with the onion–masala paste. Heat oil in a pressure cooker and splutter the fenugreek seeds. Add the ginger-garlic-green-chilly paste (if you will). Saute it till the raw smell goes off. Add the chicken along with the masala paste. You can add 2-3 tbsp of water if you’d like. Season with salt . Close the pressure cooker and allow it to cook for 3 whistles.

Serve hot with ghee rice, chapatti, dosa or appam.

Note: The green chilly used in this recipe was not spicy so 3 was just enough. Keep in mind this recipe calls for chilly powder, crushed pepper and green chilly. So adjust the spice level according to  your spice intake. If the green chilly you use is spicy, 1 green chilly should be enough.

This recipe can be made in an ordinary kadai as well, but since it is a lazy recipe this pressure cooker is ideal. Kindly note each pressure cooker behaves differently. For mine, 2-3 whistles was enough to cook the chicken and the masala thoroughly.

You can garnish with your choice of fresh herbs like coriander leaves or curry leaves but I really din’t want to do any chopping for the day.

 

 

 

 

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