Curd Rice

Curd Rice is truly a comfort food. It is a South Indian preparation. It tastes great with just a pickle or chutney.

My recipe to prepare curd rice is slightly different from the traditional recipe. I season the boiled rice first and then add the curd to it.

Ingredients:

• 2 cups of cooked white rice
• 1 cup of plain yogurt/curd
• 4-5 cashew nuts (optional)
• Salt to taste
• 1 green chili chopped fine
• 5-6 curry leaves
• 1 tbsp finely chopped coriander leaves
• 1 small piece of ginger chopped finely
• 1 dry red chili, cut into pieces
• A pinch of asafetida
• ½ tsp mustard seeds
• 2 tablespoon cooking oil

Method:

• Heat the oil in a pan. Splutter mustard and then add asafetida, curry leaves and dry red chili. Add cashew nuts, chopped ginger, coriander leaves, and chopped green chili. Reserve a teaspoon of this seasoning to garnish the curd rice later. Add boiled rice and salt to the pan and stir well.
• Take the seasoned rice out in a bowl and allow it to cool.
• Beat the curd well and add to the rice. Mix well.
• Garnish with seasoning and serve the curd rice with a pickle.

Do You Know?

Yogurt can be made from any variety of mammal milk, but is most often made from cow, buffalo or goat milk.

Kefir is an alcoholic version of yogurt. It has an alcohol content of about 2.5%.
Originally it was made from fermented camel milk, but now it is made from cow milk.

Chicken Chattinad Style

Chicken Chettinad is an authentic south Indian dish. You’ll find this listed in almost every South Indian restaurant menu. Traditionally, this dish is very spicy and oily and is cooked with some distinct ingredients such as poppy seeds, fennel seeds, coriander seeds along with tamarind.

I have modified the dish according to my own personal preferences. Chicken is cooked with freshly roasted and ground aromatic spices that give a very special aroma to the curry. Heat level of chicken is also adjusted according to my family’s requirements. It tastes great with parathas (Indian Flat bread).

Ingredients:

• 1 pound chicken (you can use a whole chicken cut into small pieces or leg or thigh pieces)
• 1 large onion sliced finely
• 1 medium tomato chopped finely
• 4-5 curry leaves
• 1 tbsp lime juice
• Salt to taste
• ¼ cup fresh grated coconut
• 2-3 tbsp cooking oil or ghee
• Chopped coriander leaves to garnish

Chicken marinade:

• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 tsp red chili powder or Paprika
• 2 green chilies finely chopped
• ¼ tsp turmeric powder
• 1 tbsp cooking oil
• 1 tbsp lemon juice
• 2 tbsp yogurt
• ½ tsp salt

Spice mixture:

• 2 tbsp coriander seeds
• 1 tsp cumin seeds
• 2 aniseed stars
• 2 dry red chilies
• ½ " piece of cinnamon
• 2-3 green cardamom pods
• 4-5 cloves
• 8-10 peppercorns

Method:

• Mix all the ingredients of the marinade with the chicken and keep aside for 2 hours.
• Heat a heavy pan or skillet on a medium flame and roast the ingredients of spice mixture for 3-4 minutes (do not burn the spices). Remove from flame and allow to cool. Grind the mixture into a coarse powder in a clean, dry coffee grinder.
• In another deep pan, heat the oil and add the curry leaves. When they stop spluttering, add the sliced onions and fry till they are light brown.
• Add ginger garlic paste and fry for another 2-3 minutes.
• Add the tomatoes and little salt; stir fry till tomato becomes pulpy.
• Add the chicken and grated coconut, cover, and simmer till chicken is tender.
• When the chicken is done add garam masala powder and lime juice; mix well and simmer for another 2 minutes. Turn off the flame and take out in a serving dish.
• Garnish with coriander leaves and serve.

Do You Know?

Chettinad is a region of the Sivaganga district of southern Tamil Nadu state, India. Chettinad is well known for its Chettinad cuisine, Mansions, and Temples. It is known for a variety of dishes which are popular for special style of cooking. Chettinad Chicken is the king of all of them.

In Chettinad food, the most important spices are marathi mokku (dried flower pods), anasipoo (star aniseed) and kalpasi (dried bark). In addition, tamarind, whole red chillies and saunf (Fennel seeds) are also used along with fragrant and aromatic spices such as black peppercorns, star anise, fennel, cardamom, cinnamon, cloves… all of which are ground fresh daily just before use.

Murgh Do Piaza (Chicken In A Fried Onion Sauce)

Dopiaza is a type of Indian curry where meat is cooked with lots of onions. It is especially popular in the southeast Indian city of Hyderabad in Andhra Pradesh State. Dopiaza means "two onions," and indicates that onions are added at two times during cooking. A general rule of thumb is that the amount of onions used should be double the amount of meat. Water is not used at all when cooking a Do Piaza.

Dopiaza is made with lamb, chicken or fish. There are also vegetarian versions using okra. It is a great recipe for the onion lovers, absolutely delicious, not spicy hot, but mild and flavorsome.

Ingredients:

• 1 pound Chicken pieces serving size
• 1 ½ pound onions peeled
• 1” cube of ginger finely chopped
• 4 cloves garlic finely chopped
• 1 tsp coriander powder
• 1 tsp cumin powder
• ½ tsp turmeric powder
• 1 tsp red chili powder
• ½ tsp garam masala powder
• 1 bay leaves
• ½ cup yogurt
• 2 medium tomatoes finely chopped
• Salt to taste
• ¼ cup cooking oil / ghee
• 1 tbsp fresh cilantro finely chopped
• 2 tbsp lemon juice

Method:

• Add red chili, coriander, turmeric, cumin, garam masala powders; yogurt and salt to the chicken and mix well to coat the chicken pieces and keep aside for about an hour.
• Finely slice 2 onions and roughly chop the rest of the onions.
• Lightly grease a heavy based sauce pan with 1 tablespoon of oil. Spread half of the chopped onions on the bottom. Add the chicken pieces and layer the rest of the chopped onions on top.
• Cover pan with a tight fitting lid. Cook for 20-25 minutes on slow fire until the onions are reduced to a pulp and the chicken is tender. At this stage liquid almost dries up. If some liquid is still there cook it on medium heat without lid till liquid evaporates.
• Heat oil/ghee in another pan. Add bay leaves, sliced onions, ginger and garlic, stirring frequently fry for 8-10 minutes to a crisp golden color.
• Mix in tomatoes and stir fry until the tomatoes are reduced to a pulp and ghee separates.
• Stir in chicken and onions. Mix all the ingredients well fry the mixture until it is well browned and a thick onion sauce has formed.
• Add lemon juice and garnish with chopped coriander leaves.
• Serve hot with Naan or Paratha

Note: Remember, do not add water at any stage or you will ruin the dish. A “Do Piaza” cooks in its own juices.

Do You Know?

There are as many explanations for the name of this delicacy as there are varieties of onions. A legend traces the roots of this delightful dish to the court of the Grand Mughal Emperor Akbar who was inseparable from his favourite courtiers popularly known as the Navratnas or the nine gems. One of them Abul Fazal, a gifted poet, chronicler extraordinary, diplomat and an epicure was nicknamed Mullah Do Piaza and this, we are told, was his favourite dish.

Mullah Abul Fazal came to India from Iran along with Humayoon on his return journey.

It is also said that his home is said to have been an open house of sorts and by dinner time the guests would have crossed the expected numbers. To keep the proceedings smooth, the mullah would clap his hands at interval. This was a sign to the kitchen that onions should be added to the meat curry. In doing this he accidentaly discovered that the proportion of double the onions to the meat was an optimum one.

Thus was born the Do piaza ... It was said that he liked the dish called Do Piaza so much that he called this dish Syed ul Twam or the king of the dishes. He became famous as Mulla Do Piaza, because he never used to accept any body's invitation where Do Piaza was not served.

Arhar Dal Ki Khichdi

Khichdi is an easy to digest and quick to make healthy Indian food. Basically it is a rice dish made of rice, dal with or without vegetables and meat but there are as many recipes for khichdi as there are households all over India. It can be spicy or rich or plain bland dish, made with a single lentil or combinations of 2-5 lentils.

I take rice and arhar dal in equal proportion and cook it more like a ‘pulao’ so that rice and dal grains can be seen separately.

Pour lot of sizzling ghee over the khichdi if you really want to enjoy it more.

Ingredients:

• 1 cup rice
• 1 cup Arhar dal/ Toor dal/ Pigeon pea
• 2 tbsp ghee
• 1 bay leaf
• Pinch of asafetida
• 1 tsp cumin seeds
• 1 small onion chopped
• 2-3 green chilies
• 1 tsp red chili powder
• 1 tsp garam masala
• ½ tsp turmeric powder
• 1 tbsp chopped cilantro leaves
• Butter or ghee to garnish
• 2 tbsp crispy brown fried onion
• Butter or Ghee to pour over khichdi
• Salt to taste

Method:

• Soak the rice and arhar dal in water for at least one hour.
• Heat 2 tbsp of ghee in a pressure cooker, on medium flame.
• Stir in bay leaf, asafetida and cumin seeds. Fry till cumin seeds stop spluttering. Add chopped onion and fry till onion is brown. Add rice, arhar dal, red chili powder, garam masala, salt, turmeric powder and green chilies. Stir and add 3 ½ cups of water (remember rice and dal are pre soaked). Place lid and pressure-cook it up to two whistles (pressure release).
• Remove from heat. Garnish with chopped cilantro leaves, crispy brown fried onions and lots of butter or ghee.
• Serve hot with chutney, raita, pickle, and salad

Do You Know?

Kedgeree, often thought to be an Indian dish, is made up of flaked fish, boiled rice, eggs and butter. According to some highly disputed sources, the dish originated from Scotland and was taken to India by Scottish troops during the British Raj, where it was adapted and adopted as part of Indian cuisine.

It is said that Indian khichdi is a modified form of the Anglo Indian Kedgeree.

Anda Aloo Curry (Egg Potato curry)

It is a popular dish made of hard-boiled eggs and potatoes cooked in onion masala gravy with a richness of cashew paste.

Ingredients:

• 6 Eggs (hard boiled)
• 1 cup green peas or 1 big potato boiled, cut into big chunks
• 1 medium onion sliced
• ¼ cup fresh yogurt
• 3-4 pods of garlic
• ½ inch piece of ginger
• 1-2 green chilies
• 5 cashew nuts
• 1 tbsp chopped coriander leaves
• Salt To Taste
• 1 brown cardamom
• 1 bay leaf
• 1 tsp Red chili powder
• ½ tsp turmeric powder
• 1 tbsp coriander powder
• 1 tsp garam masala
• 5-6 tbsp vegetable oil / ghee

Method:

• Remove the shell of boiled eggs and keep aside.
• Make a paste of onion, garlic, ginger, green chilies and cashew nuts in a grinder mixer.
• Heat oil in a non-stick pan, add bay leaf and brown cardamom and fry till they change color. Now add onion-garlic paste, and fry until golden brown.
• Add all the spices (salt, turmeric, coriander and chili powder) except garam masala and fry for a minute. Now add yogurt and fry until masala starts leaving oil.
• Add boiled eggs and the green peas or boiled potato chunks (whichever using).
• Add 2 cup of water and bring to boil. After a minute reduce the flame and simmer for 8-10 minutes till you get gravy consistency of your choice. Mix in garam masala before serving in a dish.
• Garnish egg curry with cilantro leaves.
• Serve hot with paratha, roti or rice.

Do You Know?
Eggs are one of the most complete, naturally produced foods containing many essential nutrients for a balanced diet for adults and children alike. Eggs are an excellent source of protein, which is one of the cheapest available proteins. They are rich in vitamins A, D, E, B12 and niacin - and minerals - calcium, zinc and iron.

Keema Lobia (Minced Lamb with Black Eyed Beans Curry)

Minced Lamb/Goat cooked with Lobia (Black Eyed Beans) makes a delicious curry; can be enjoyed with Roti or Rice.

Ingredients:

• 1 pound minced Lamb/Goat
• 1 cup Lobia soaked in water for 4-5 hours
• ½ cup yogurt
• 1 tomato finely chopped
• 2 medium onions finely chopped
• 2 tbsp ginger paste
• 1 tbsps garlic paste
• 1 tbsp lemon juice
• 1 tbsp green chilies paste
• 1 tbsp red chili powder
• ½ tsp turmeric powder
• 2 tbsp coriander powder
• ½ tsp cumin powder
• 1 tsp garam masala
• 1 bay leaves
• ½ ” cinnamon stick
• Salt to taste
• 4 tbsps cooking oil
• Ginger juliennes to garnish
• Fresh chopped coriander to garnish

Method:

• Heat 3 tbsp oil in a pan on medium flame and add bay leaf and cinnamon stick; fry till they are light brown.
• Add onion slices and sauté in oil until light brown. Add ginger, garlic, green chili paste and fry for a minute. Now add all dry spices, yogurt and chopped tomatoes. Cook on medium heat until water is almost dried. Add minced meat and dry the water again.
• Add soaked Lobia and 2-3 cups of water (adjust the consistency of gravy according to your choice). Season it with salt.
• Pressure-cook up to three pressure releases or whistles.
• Turn off fire, garnish with ginger juliennes and coriander leaves.
• Serve with salad and hot roti (Indian Flat Bread) or Nan.

Do You Know?
Lobia or Black Eyed Beans are leguminous plants. Legume plants have symbiotic relationship with certain bacteria known as rhizobia found in the root nodules of these plants. With the help of these bacteria, legumes have ability to fix up atmospheric nitrogen. This reduces fertilizer costs for farmers and gardeners who grow legumes, and allows legumes to be used in a crop rotation to replenish soil that has been depleted of nitrogen.

Legume seed and foliage have comparatively higher protein content than non-legume material, probably due to the additional nitrogen that legumes receive through nitrogen-fixation symbiosis. This high protein content makes them desirable crops in agriculture.

Bedmee Ke Aloo (Potato Curry for Puri)

Boiled potatoes are cooked in masala of Fenugreek, Fennel and Coriander seeds. Eat with poori or Kachori.

Ingredients:

• 2 big potatoes boiled, peeled and chopped roughly
• 1 tomato chopped
• 3-4 tbsps cooking oil
• 2 green chilies finely chopped
• Chopped cilantro leaves to garnish
• Pinch of asafetida
• 1 tsp cumin seeds

For Bedmee Masala:

• 1 tsp fenugreek seeds roasted and crushed coarse
• 1 tsp Fennel Seeds roasted and crushed coarse
• 1 tsp coriander roasted and crushed coarse
• 1 tsp amchur powder (dry mango powder)
• ½ tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala powder
• Salt to taste

Method:

• Heat the vegetable oil in a small pan and add the cumin seeds to it. When the seeds stop spluttering, add the asafetida, chopped tomatoes, salt and green chili chopped. Fry until tomatoes become pulpy. Add crushed fenugreek seeds, fennel seeds, coriander seeds, red chili powder, turmeric powder, mango powder and 3 cups of water. Boil for 7-8 minutes.
• Now add mashed potato and simmer for 5-6 minutes.
• Take out in a dish when the gravy is thick. Mix garam masala powder.
• Garnish with chopped cilantro and serve hot with Bedmi Puri or Kachori.

Do You Know?

Fenugreek seeds contain a high percentage of mucilage, which is a natural gummy substance. This mucilage does not dissolve in water and when fenugreek seeds are exposed to fluids, they swell up and form gooey mass. This soft mass is not absorbed by the body, but instead passes through the intestines and also triggers intestinal muscle contractions. Both actions promote the emptying of intestinal contents.

Therefore, fenugreek is a mild but effective laxative.