Chicken kurma is a very flavourful chicken curry which has a base made out of onions, tomato and fresh coconut. The freshly ground spices along with the coconut gives it a deep and rich flavour. This curry goes well with rice, naan, roti, chapati, dosa, idli etc.
Ingredients (Serves 3-4)
1. Chicken cut ~750 gms
2. Onions- 2 medium
3. Tomato- 1 medium
4. To grind to paste : Ginger – small piece, Garlic- 5 pods , Green chilli- 1or 2
5. Cinnamon stick – 1
6. Cloves- 2
7. Cardamom pods- 2
8. Curry leaves – few
9. To grind to paste: 1/2 cup coconut, 1 tsp fennel seeds,
1 tsp cumin seeds, 1 tsp peppercorns
10. Spice powders: Turmeric powder- 1/2 tsp, Coriander powder- 1.5 tbsp,
Chilli powder- 1 tsp
11. Coriander leaves- little
12. Sunflower oil- 3 tbsp
Please watch video for the method.
Do like and subscribe to my channel for more such videos at https://www.youtube.com/channel/UC7iMBtOPhutY-nKesd7a2jA
Murukku is one of my favourite savoury snacks from childhood. I got this recipe from my mom as I didn’t want to miss any ingredient. This crunchiness and taste cannot come in any store bought ones.
Murukku is generally made for any festival or poojas. It is also a great snack for kids and adults. The ones which my mom makes is usually in a round shape like a chakli. But here I have pressed it in a free form. Do try this simple, easy and yummy recipe.
Ingredients
1. Rice flour- 1 cup
2. Urid dal flour – 1/4 cup
3. Pepper- 1 tsp
4. Bicarbonate soda- small pinch
5. Asafoetida – 1/2 tsp
6. Sesame seeds- ( black or white)- 1/2 tsp
7. Cumin seeds- 1/2 tsp
8. Ghee- 2 tbsp
9. Coconut milk(optional)- 1/2 cup
10. Oil, salt, water as required
I must say that the Pressure cooker is one of the most useful kitchen utensils that I own. It has become an inevitable part of my every day cooking especially when it comes to cooking the traditional dals (lentils) and meat. But recently I have been doing a lot of OPOS dishes(One pot one shot) which is a very unique style of cooking dishes. The below hacks have been inspired from that.
Here, I am sharing three hacks which will surprise how simple it is when it is done using a pressure cooker.
Masala Chai – Serves 2: Ever since I discovered this, it has always been chai using the pressure cooker at my home. Easy and stressfree way!
Method:
Pour 2 cups of milk in a Pressure cooker( used 5 litre cooker).
Add 3-4 tsps of loose leaf tea powder.
Add 1 -2 cardamom pods and optionally ginger piece.
Pressure cook on high for 1 whistle and switch off.
Let the pressure settle (around 5 mins)
Open lid and strain the tea using a filter.
Add sugar to your taste.
Stir well and enjoy tasty Masala Chai!
2. Boiled egg
Method:
Place the eggs inside the pressure cooker (used 2 litre cooker)
Add 1.5 cups of water
Cover and pressure cook on high for 1 whistle
Remove from heat and let the pressure settle.
Open the lid and peel the eggs
Perfectly boiled eggs are ready.
3. Polish silver utensils
Method:
Place the silver vessels inside the pressure cooker
Cover it with water. Make sure it does not cross 3/4th the level of the cooker.
Put a small ball of aluminium foil.
Add 1 tbsp of baking soda
Cover and pressure cook on high for 1 whistle and remove from heat.
Let pressure settle and open.
Remove the vessels and wipe it using a paper towel
Super polished silver vessels are back.
Please watch the video which shows all the 3 hacks tried and tested below to believe what I just wrote.
Meen Pollichathu is a traditional Kerala dish which is packed with flavours and a very heart warming dish. The uniqueness of this dish is that the fish is cooked with lots of spices wrapped in a banana leaf. The banana leaf renders an additional taste which elevates the overall taste of the dish to the next level. It is guaranteed to transport you to God’s own country in every bite.
Meen Pollichathu is very popular around restaurants in Kerala. I first had it when I visited Munnar (Kerala) for my honeymoon. I immediately fell in love with the gorgeous melting in the mouth texture of the fish. As soon as I got my hand on some fresh banana leaves here, I just had to make this favourite of mine.
1. Preparing the masala: In a pressure cooker or pan , add little oil.
2. Splutter mustard seeds, add onions , tomato, ginger garlic paste and all the spices for the masala in point 3 of Ingredients.
3. If using pressure cooker add 1 tsp water, cover and keep it on high for 1-2 whistles and remove. Release the pressure and mix the masala into a paste using the ladle.
4. If using pan, cook it all into a thick masala consistency.
5. Separately marinate the fish with little chilli powder, turmeric powder and salt for around 15 mins.
6. Pan fry with 1 tsp oil for around 2 mins on each side of the fish. Set aside.
7. Clean and wipe the banana leaf. Show the leaf over open low flame for few seconds. This will ensure that the leaf does not break or rip while folding.
8. Spread the banana leaf. Take some prepared masala paste and spread it. Place the fish on top of the masala. Again put the remaining masala paste over the top of the fish and spread it.
9. Fold in the leaf over the coated fish on all four sides.
10. Take a pan and place this wrapped banana leaf on to it. Cover with a lid and cook for 10 mins on each side.
11. The fish will get cooked well with the masala.
12. Remove the banana leaf from the pan and slowly open it.
13. Yummy and delicious Meen Pollichathu is ready to be served. Enjoy!
Who would not love a cupcake. And if it looks like an ice cream even more tempting. This caught my eye as well and dived into it almost immediately.
It is certainly not deep diving, as I have cheated a bit by buying store bought cupcakes mixture, icing and decorations along with the ice cream cones.
I chose to bake this cupcake with my son during the long weekend and it was an instant hit. It turned out to be so much fun making it with him and glad I could keep him off electronics for a while as well.
It is a great party food idea which kids and adults alike will love.
Icecream cupcake recipe (serves around 18 cones)
Ingredients:
1. Cupcake mix- 1 ( please also get the pack ingredients mentioned to make the batter).
2. Icing- readymade from store ( or use the Icing mix in the cupcake mix if available )
3. Any topping decorations of choice. I bought pearl beads.
4. Icecream cones- 16 cones
Method:
1. Make the cupcake batter following the pack instructions.
2. Take the Icecream cone and fill with batter to 3/4th of the cone or just at the lower rim of the cone. Repeat for remaining cones.
3. Place the cones in 1- 2 batches in a baking tray.
4. Bake in a preheated oven at 180C for around 18 mins. Check if it has cooked through by using a skewer.
5. The batter may overflow a bit over the cone. Remove the bits from the side of the cone if needed.
6. Allow the cupcake to cool down in the cone.
7. Put icing of your choice in a swirly manner like an Icecream. You can even try whipped cream.
8. Decorate the top with sprinkles.
9. Enjoy the delicious and beautiful Icecream cupcake.
For the video recipe, please click below. I have done this video with my son and lot of funny moments in it. Don’t miss to watch it.
Biryani is a dish which is always in my weekend menu. Mutton biryani is something even more special as the frequency I make it is less compared to the usual chicken biryani. But every time I do make this mutton biryani, it turns out perfect and hence my foolproof recipe.
In the mutton biryani, we know exactly how much water needs to be added as the meat is first cooked in a pressure cooker with its marinade and little water. After that the rice is cooked along with the meat and we can be sure that the meat will not ooze out any more water and a perfect well grained biryani is ready.
I always prefer to cook mutton first unlike chicken which needs only less cooking time. And once we cook the rice with the cooked meat, we also will get a falling off the bone meat in the biryani which will be absolutely delicious. Hope you like my recipe below. Enjoy!
Optional: A pinch of saffron soaked in little milk/ orange food colour.
Ingredients for marinade
Chilli powder- 1-2 tsp
Coriander powder- 2 tbsp
Cumin powder- 1 tbsp
Turmeric powder- 1 tbsp
Biryani powder- 1-2 tbsp
Plain yogurt- 3 tbsp
Green chilli- 2
Cardamom pods-4
Clove- 2-3
Ginger garlic paste- 3 tbsp
Salt as required
Directions
Soak the basmati rice in water for minimum 30 mins.
Marinate the mutton meat: Mix all the ingredients of the marinade to the mutton and set aside for 30 mins – a couple of hours. The longer the better.
Cook the marinated mutton in a pressure cooker by adding 1 cup of water. Let it whistle on high for 5-6 whistles and then simmer for around 10 mins.
Lets get ready to put together the rice and meat. In a deep bottomed pan, take some oil.
Fry the cut onions in it, till it turns translucent. Add a little salt while cooking the onions.
Add the cinnamon stick, anise seed, bay leaf and ginger garlic paste.
After a couple of minutes, add the chopped mint and coriander leaves.
Also add the cooked meat.
Bring it all to a boil.
Then add the soaked rice into the meat. Check if the rice is completely covered with the water a little above the rice level. Add 1/2 cup of extra water to achieve it if required.
Optionally add the saffron soaked milk or any orange food colouring.
Cover with an aluminium foil and a tight lid so that the steam does not escape.
Cook on low heat for 30 mins.
After 30 minutes open the lid and check if the rice is cooked through properly. Usually it does, else you can extend the time a little further. Also all the water should have been absorbed or evaporated by then.
Carefully spoon out the biryani.
Delicious and tasty mutton biryani is ready. Enjoy with raita or any side of your choice.
Please also watch the video recipe I made for the Mutton Biryani below:
I am absolutely delighted to share that I have been chosen as one of the awesome bloggers for the “Awesome Blogger Award”. Recognition in every small and big way is a great encouragement and a reminder that we are doing something good.
Thank you very much Pia Kamut, photographer and recipe designer at the Spoonful O’ Spice blog :Spoonfulospice for nominating me. Do visit her blog for more beautiful recipes and get inspired.
About the Award –
“This is an award for the absolutely wonderful writers all across the blogging world. They have beautiful blogs, are kind and lovely, and always find a way to add happiness and laughter to the lives of their readers. That is what truly defines an awesome blogger.”
My responses to spoonful O’ questions:
How often do you like to blog?
When I started my blogging in February 2017, I did multiple posts in a week to create content. After a reasonable number of 30 posts, the count has relaxed. As I am also doing vlogging of the content, my target is to do at least one post in a week.
What is your favorite vacation destination?
I have quite a few favorite vacation destinations. As a kid, I enjoyed the vacation to Ooty, in Tamil Nadu (India) along with my family. After marriage, Hamilton Island in Australia was a very beautiful spot. A place which I am longing to go is New Zealand. Hopefully I will tick it in my list soon.
Your one bad habit you would like to change?
This is a very tough question. Thinking hard. At the moment, I am working hard to control my temper when my son does not listen to me. Hope the yoga I started recently helps me with that.
Your top three chicken dishes?
Chicken Biryani
Pepper Chicken
Grilled Chicken
Which is the best memory you have had so far?
Since my earlier question was on vacation. I always have fond memories of visiting my grandparents in Kerala. My grandmother (Muthashy) used to make Chakka Varatiyadhu (Jackfruit halwa) just for me using the olden style log wood and fire cooking. Absoluetly loved it and miss those days.
A quick dessert recipe you like to make?
Carrot halwa is my alltime favourite. With a stock of carrots always in the fridge, I tend to make that quite often.
A nicest thing someone has ever done for you?
Many people close and far keep doing nice things. Its hard to say just one. Now its you for choosing me as an awesome blogger!
Your favorite horror movie?
I think Evil Dead, though I don’t remember which part. I was so scared after watching.
How did you start blogging?
I tried to be a vegetarian but it lasted only for 3 months. During that time, I started exploring and trying out new recipes which inspire me and shared it on Facebook with my friends. Then I wanted to keep a repository of the pictures and videos I was making. And TheHomeChef started.
One cooking skill you would like to learn?
I would love to learn the art of cake decorations. Never tried it before.
Soya stir fry is a delicious and tasty mock meat recipe. A protein rich addition to your daily nutrition is a must and this is an amazing recipe to achieve that. I must also add that this recipe will definitely come close to the meat taste due to the size in which the soya is cut and the variety of spices added. A must try to all the vegetarians and vegans. Enjoy!
Ingredients
1. Soya Chunks- 1 cup
2. Onions- 2 small sliced
3. tomato- 1 medium
4. Curry leaves- few
5. Green chilli- 2
6. Coriander leaves to garnish
7. Oil: (preferred coconut oil) 2 tbsp
8. Ginger garlic paste: 2 tbsp
9. Cumin and fennel seeds- 1/2 tsp each
10. Desiccated coconut (Optional) – 2 tbsp
Spices for Soya:
1. Chilli powder- 1/2 tsp
2. Coriander powder- 1/2 tsp
3. Turmeric powder- 1/2 tsp
Spices for Masala:
1. Kashmiri chilli powder- 1-2 tsp
2. Coriander powder- 1 tsp
3. Garam masala powder- 1 tsp
Directions:
1. Soak soya chunks in hot water for 20 mins
2. Squeeze the excess water out of the soya using your hands.
3. Slice each soya into smaller strips of desired thickness.
4. Coat the soya strips with chilli powder, coriander powder , turmeric powder and little salt.
5. Pressure cook this mixture for 1-2whistles adding 1/4 cup water. Set it aside.
Cooking the base masala:
1. In a pan, take coconut oil or desired oil. Add the sliced onions.
2. Add ginger garlic paste, green chilli and curry leaves.
3. Stir with little salt.
4. Add the cumin and fennel seeds.
5.Once onions turn translucent add the tomato.
6. Cover and cook for 5 mins for the tomato to cook through.
7.Open and stir it to a thick masala.
8. Add the cooked soya into the masala and mix it well.
9. Cover further for 5 mins and the masala will get nicely absorbed by the soya.
10. Open the lid, stir fry it to a dry consistency.
11. Optionally add desiccated coconut, few more curry leaves.
12. Garnish with coriander leaves.
Yummy and delicious,spicy soya stir fry is ready. In Kerala this style of cooking is called Ularthiyathu and usually beef is cooked in this tasty way. This mock meat version of soya will come close to the beef stir fry. Enjoy this healthier and protien rich dish at your home today.
Mushrooms, I considered it to be exotic as I got to have it only in restaurants and usually as a soup in India while I was young . Only later it started becoming commonly available in the vegetable/grocery shops. And what I liked about it the most is the chewy texture and also the minimal cooking time.
After moving to Australia, I saw that there are multiple varieties available in different shapes , colours ( mostly white and brown). Though it’s widely used in stir fry and soups, this Indian curry using mushrooms and peas together makes a great combination with roti or any Indian bread.
My easy go to recipe for a vegetarian side would mostly be this one. I used frozen peas in this recipe which makes the overall cooking time involved very less.
Do try out this recipe for a delicious and tasty curry.
Ingredients
1. Mushrooms cut- 1 cup
2. Peas-1/4 cup
3. Onions- 2 medium
4. Tomato- 1 medium
5. Ginger garlic paste- 3 tbsp
6. Cinnamon stick- 1
7. Fennel seeds- 1 tsp
8. Kashmiri chilli powder- 2 tsp
9. Coriander powder- 1 tsp
10. Garam Masala- 1 tsp
11. Turmeric powder- 1 tsp
12. Oil as required
13. Salt to taste
14. Curry leaves- few
15. Coriander leaves to garnish
Method:
1. Take little oil in pan.
2. Add some fennel seeds, cinnamon stick and ginger garlic paste.
3. After a couple of mins when the raw smell of the paste goes away, add the cut onions along with some salt.
4. Cook on medium heat till it turns translucent (~5-7 mins).
5. Add the chopped tomato.
6. Add the spice powders: turmeric, chilli, coriander, garam masala with some curry leaves.
7. Cook it further on medium heat till it becomes a nice thick consistency with the tomato turning soft and mushy.
8. Add the mushrooms and peas to the masala. Cover and cook further (around 5 minutes). There will be water coming from the mushrooms naturally while cooking. You can add extra water if required.
9. Once the required gravy consistency is reached , garnish with little coriander leaves.
10. Serve hot with roti or even steamed rice and enjoy!
Thaen Mittai-Sweet Candy is one of those endangered dishes which was once very popularly sold in tea stalls (potti kadai) in states like Tamil Nadu and Kerala in India. It will bring fond memories of one’s childhood to many.
Recreate this delicious candy at your very own home with this recipe!
Ingredients ( makes around 25 thaen mittai)
1. Rice – 1 cup ( preferred Idly rice)
2. Urad dal – 1/4 cup
The Homechef 