After a long time I cooked chicken in Indian style. Since my cousin loves non-veg, it was all non vegetarian meals for the long weekend. He was very excited when he saw I had bought chicken with bones, he was very tired of eating boneless chicken here in US :).
I saw a Goan chicken recipe a while ago which I wanted to try. So this time I tried this. But as I stared cooking, I changed it quite a bit. I am not a big fan of too much vinegar. So I used different spices and also reduced the vinegar quantity. I simply loved this very fragrant gravy. It tasted better the next day. The gravy was so fragrant that, I barely managed to click a picture of this before attacking on the food :).
Ingredients: 1.5 lb chicken pieces 3/4 cup coconut 1 cup onion 3 green chillies 3 red chillies 1 tea spn vinegar 1/2 cup tomatoes 1 tbl spn dagad phool (optional) 1 tea spn coriander seeds 1/4 tea spn fenugreek seeds 1 tea spn poppy seeds 1/2 tea spn chopped ginger 1/2 tea spn chopped garlic 3 strands coriander leaves A pinch turmeric 1 tea spn lime juice Salt Oil
Method: Apply salt and lime juice to chicken pieces and keep aside. Heat oil and fry 1/2 cup onion till they are brown. Grind them with coconut, green and red chillies, coriander seeds, fenugreek seeds, ginger, garlic, turmeric, dagad phool , vinegar, poppy seeds to a smooth paste. Heat little oil and fry remaining onions. When they start browning, add chicken and fry for few minutes. Then add tomatoes and cook for 2-3 mins. Add the ground paste and cook till chicken is tender. Towards the end, add coriander leaves, cook for 1min. Serve hot.
Serves : 4-5 Preparation time : 30mins
It happens very regularly with me, I see something on one of the foodblogs and I get this craving to make it myself. I try to suppress it as much as possible, but sometimes, the cravings take the upper hand. If I have to blame someone for my latest craziness – it is Sig because of her lovely event Grill it . I have seen grilling in all its forms on Food network which I watch almost all day (when I get time). But it was till Sig started with this event, I never thought of buying a grill pan for me. Not only she announced this event, she started posting absolutely mouthwatering dishes one after the other (check here , here and here ). Finally I lost the battle and decided I had to buy a grill pan if I had to sleep well.
I bought a tiny cast iron grill pan – on one of my grocery shopping trips where I just wanted to buy yogurt, I thought of having a look at grill pans. I stopped near that isle for close to half an hour trying to convince myself against buying the pan. But in vain. I finally bought it (Ah, did I mention, I forgot to buy yogurt and returned with just the grill pan??). Anyway, that’s how my grilling madness began.
Now it is this situation in my home- I grill anything and everything on this pan , which by the way is the only cast iron pan I have. I hate cast iron because of its weight. I know it is good to use these pans compared to non stick, but I never owned or liked cast iron pans because of their weight. Since we keep moving from place to place, I feel things keep adding up. So when I showed it to V, he didn’t know why in the world I had decided to buy such a heavy pan.
This is one such dish I prepared last week. Very easy to make and very delicious. I don’t miss those fancy Italian restaurants anymore :).
Pasta same as this recipe . Only changes I made are – did not use lemon in the sauce. Added sun dried tomatoes, olives and basil as garnishes after the pasta got ready.
Grilled shrimp: 20 medium sized shrimps 1/2 tea spn black pepper powder 1/2 tea spn salt 1 tbl spn lemon juice Olive oil
Method: Clean the shrimp. Add pepper, salt, lemon juice to shrimp and leave it aside for about 45-60mins. Arrange the shrimps on skewers and grill them on a hot grill. Serve with the pasta.
Serves : 2 Preparation time : 20mins
