CHICKEN ROGAN JOSH

   Chicken Rogan Josh is a staple of Kashmiri cuisine and is one of the main dishes of the Kashmiri multi- course meal. Chicken rogan josh is an aromatic chicken dish of Persian origin, which is one of the signature of Kashmiri cuisine. Chicken Rogan Josh means a deep red colored  and spicy chicken cooked in intense heat. Rogan josh was brought to Kashmir by the Mughals, whose cuisine was in turn influenced by Persian cuisine.

   Chicken Rogan Josh consists of pieces of chicken cooked with gravy based on browned onions, yogurts and aromatic spices. Its characteristic brilliant red color traditionally comes from liberal amounts of dried Kashmiri chillies that have been de-seeded to reduce their heat. The recipe,s spice is one of aroma rather than heat and the traditional dish is mild enough to be appreciated by Western palats that many not have been conditioned to tolerate the heat of chillies. It is really excellent and very delicious too.

CHICKEN ROGAN JOSH

   I got this recipe from a cookery show and I tried and tasted this recipe. My family members and guests like this dish very much. It is very easy to cook. See the recipe below. In this recipe I am adding some red capsicum too. Try this Chicken Rogan Josh and enjoy the spicy chicken taste.


INGREDIENTS


Chicken - 1 kg
Red capsicum -  1 (Cubed)
Cardamom - 4-5
Yogurt - 1 cup
Cumin seeds - 1 teaspoon
Green chillies - 3- 4
Onion - 2 ( cut lengthwise)
De-seeded Kashmiri Chilly Powder - 2 teaspoon ( if it is not de-seeded, then add 11/2 teaspoon chilly powder only)
Garam masala - 1 teaspoon
Salt - to taste
Coriander leaves - 1/2 cup (chopped)
Cooking oil - 1 teaspoon
Butter - 1/2 teaspoon


PREPARATION


   Grind 4-5 cardamom, red capsicum and yogurt to make a fine paste. Heat oil in a pan and add cumin seeds. When it splutter, add green chillies and onion and saute well. Add chicken pieces when it get sauteed. Stir well and saute for some time. Close the pan with a lid and cook for 5 minutes. Add red chilly powder, garam masala powder and mix well. Add salt to it. Saute for 5 minutes. Then cover it with the lid. After 5 min add the grinded paste and mix well. Cover the pan for 5 more minutes. Then open the lid and add chopped coriander leaves and stir well. Close the lid and cook for some time. Open the lid when chicken cooked and add little butter over it and stir well. Chicken Rogan Josh is ready. Enjoy....

STEP BY STEP METHOD

1. Put red capsicum, cardamom and yogurt in a blender to make a fine paste.

2. Chop onion and green chillies. 

3. Heat oil in a pan, Add cumin seeds to it and splutter

4. Add chopped onion and green chillies to it and saute well. 

5.When it get sauteed, add chicken pieces to it

6. Saute well and cover it with a lid. Open the lid and saute again

7. Add capsicum yogurt mix and stir well. Then add Kashmiri chilly powder, garam masala and salt. Mix well. Cover with the lid and allow it to cook.

8. Open the lid after some time.

9. Add coriander leaves and cover the curry until get cooked.  

10. Remove the lid and put some butter to the curry and stir well.

11. Chicken Rogan Josh is ready to serve. Enjoy the taste..

Like this recipe?

Please Share Your Comments and Suggestions here.

Thank You for Visiting My Blog

BINDU JAYESH

bindurohinipillai@gmail.com

NADAN KOZHI PERATTU / CHICKEN PERATTU

   Kozhi perattu is a fantastic Kerala nadan chicken recipe prepared  in almost all nadan restaurants and thattukadas.  Without adding more spices or artificial flavours, kozhi perattu is very spicy as well as tasty. Actually this is A dry chicken preparation. We can prepare kozhi perattu easily in our kitchen.

   There are so many methods to prepare nadan kozhi perattu. Here, I am adding a delicious way of preparation, which I had read in a book. Actually it was written by a cook in a famous restaurant. I followed his method and is very easy to prepare and extremely fantastic in taste.

KOZHI PERATTU

INGREDIENTS

Chicken - 1 kg
Chilly Powder - 2 table spoon
Coriander Powder - 1 table spoon
Garam Masala Powder - 1/2 table spoon
Turmeric Powder - 1/2 teaspoon
Pepper Powder - 1/4 teaspoon
Mustard seeds - 1 teaspoon
Coconut oil - as needed
Curry Leaves - 1 cup
Mint leaves - 1/2 cup (or as needed)
Allspice leaves - 4
Salt - to taste


PREPARATION

   Cut chicken into small pieces and wash it well. Marinate chicken pieces with 1 tbsp chilly powder, 1/2 tbsp coriander powder, 1/4 tbsp garam masala powder, 1/4 teaspoon turmeric powder and salt. Keep it for half an hour.

   Heat coconut oil in a pan, add allspice leaves, mint leaves and curry leaves. Add marinated chicken pieces and mix well. Cover with a lid and turn the flame in medium level. Open the lid after 5 minutes and stir well. Close the lid and repeat stirring each 5 minutes. Turn the flame low after 15 minutes. Cook chicken without adding water.

   When chicken is about to cooked, put a pan on another stove and add some oil. Add mustard seeds and allow to splutter. Add 1 tbsp chilly powder, 1/2 tbsp coriander powder, 1/2 tbsp garam masala, 1/4 tsp turmeric powder and 1/4 teaspoon pepper powder to it and turn of the flame. Pour this oil with brown powders to the chicken and mix well. Add salt if necessary. Cover the chicken with lid again. Stir kozhi perattu after 5 minutes and turn off the flame. Cover the chicken perattu with lid for 10 minutes more.

   Now authentic, tasty Kozhi perattu is ready. Serve and enjoy with Chapathi, Rice or Pathiri etc.

Try this awesome recipe and enjoy the traditional Kerala taste

Thank you all for visiting my humble space

Please Share Your Comments and Suggestions Here.

BINDU JAYESH
bindurohinipillai@gmail.com

VAZHAPPINDI PACHADI / COOKED BANANA STEM IN CURD MIX

   Vazhappindi Banana stem is very rich in fibre. It is a very good source of potassium and vitamin B 6. It is also a good source of carbohydrates, calcium and iron. Constant use of Banana stem reduces obesity and high blood pressure. Use of banana stem is a remedy for constipation and kidney stone. Here, I am presenting an easy and tasty banana stem recipe. 

 VAZHAPPINDI PACHADI

  Pachadi is a Curd based Kerala vegetarian dish. It is a side dish for rice. Usually we use cucumber or pine apple or mango to prepare pachadi. Here, I am using banana stem instead of such usual vegetables. In pachadi, we use coconut also. Try this recipe and enjoy its taste and health benefits.

INGREDIENTS

Vazhappindi / Banana stem (chopped) - 1 cup (cut in round shape first and chop.)

Curd - 1 1/4 cup

Coconut (grated) - 3/4 cup

Green chilli - 2

Dried chilli - 2

Mustard seeds - 1/2 teaspoon

Curry leaves - 2 springs

Salt - to taste

Cooking oil - as needed

PREPARATION

   Cook chopped banana stem and keep aside to cool. Grind grated coconut and green chilly to get a smooth paste. Add curd and salt to the coconut mix and stir well. Mix this curd with cooked banana stem. 

   Pour some oil into a hot pan and add mustard seeds, dried chillies and curry leaves. Allow mustard seeds to splutter. Then add this to the banana stem mix. Mix well. Vazhappindi Pachadi is ready. Enjoy with rice...

Like this recipe? Try this today itself. Its very easy and healthy.

Thank You for visiting my Blog.

Please Share Your Comments and Suggestions Here. 

BINDU JAYESH

bindurohinipillai@gmail.com

ADA PRATHAMAN

Friends, 

   Have a Sweet Morning

   Today I am telling about a delicious recipe which is very special to vegetarians. Everyone like Ada Prathaman in sadya. We can prepare this delicious item very easily.

ADA PRATHAMAN

   Ada Prathaman is a traditional Kerala delicacy consisting of rice ada which is made with rice flour in plantain leaf and cook in boiling water.  Prathaman is a sweet dish in the form of a thick liquid ; similar to the payasam, but with more variety in terms of ingredients and more elaborately made. It is made with jaggery and coconut milk. The main difference between Prathaman and Payasam is that, in prathaman we use coconut milk but in payasam we use cow's milk. In sadya, prathaman is  served as desserts after meals. See the recipe of delicious Ada Prathaman below :

INGREDIENTS

Ada - 500 g

Jaggery - 300 g

Ghee - 3 table spoon

Coconut bits - 1 cup

Coconut milk (first consistency milk)  - 21/2 cup (of 3coconuts)

Coconut milk (second consistency milk) - 3 cup

Coconut milk (third consistency milk) - 5 cup

Cashew Nuts - 100g

Raisins - 75g

Cardamom powder - 1 teaspoon

Dried ginger powder - 1 teaspoon

PREPARATION

   Powder jaggery and dissolve in some water. Boil this jaggery water and keep aside. When it get cool, pass the jaggery water through a sieve to drain the impurities from it. Boil some water in a vessel. Wash ada and add it to the boiling water. Add one teaspoon ghee into it. Cook ada for some time. Remove it from stove and drain the boiled water from it and wash the cooked ada in cold water to avoid sticking. Drain the water from ada and keep it aside. At the same time put a heavy bottomed vessel or uruli on stove and add some ghee into it. When it get hot, put coconut bits to it and fry it. Then add cashew nuts and raisins respectively. Fry them and keep it aside. Finally add cooked ada into vessel and saute well. Add boiled jaggery to the sauteed ada and stir well. Add the third consistency milk to it and stir again. Allow ada to cook well in jaggery. When it get thick, add the second consistency milk and cook. Stir occasionally. 

   The prathaman get cooked, add the first consistency milk and stir well. Allow the prathaman to boil. Then add the cardamom powder and dried ginger powder and mix well. Finally garnish the prathaman with cashew nuts, raisins and coconut bits.

Our traditional and tasty Ada Prathaman is ready to serve.

Try this recipe today itself and enjoy the awesome taste...

STEP BY STEP METHOD

1.Powder jaggery and dissolve in water.

2: Boil jaggery water and pass through a sieve to drain the impurities.

3 : Put ada in a vessel and wash it.

4. Boil water in a vessel. Add ada in boiling water and cook for some time.

5: Remove cooked ada from hot water. Pass cold water through cooked ada to avoid sticking each other. Drain the water from ada.

6. Pour ghee in a hot Uruli. Add coconut bits into it and fry.

7. Stir occasionally... Remove the fried coconut bits from Uruli.

8. Add cashew nuts to the ghee and stir. Add raisins also to this and stir occasionally.

9. Remove fried cashew nuts and raisins from uruli and add cooked ada into the Uruli and saute well.

10. Add jaggery into the Uruli and stir. Add third consistency milk and stir occasionally..

11. Add second consistency milk when the prathaman get thick.

12. Allow the ada to get cooked. Stir occasionally..

13. Add first consistency milk (thick milk) when the ada get cooked.

14. Stir occasionally. Allow the prathaman to get boiled.

15. Add cardamom powder and dried ginger powder to the cooked prathaman and mix well.

16. Add fried coconut bits, cashews and raisins to the prathaman and stir well.

17. Turn off the flame. Now delicious Ada Prathaman is ready to serve. Garnish it with fried coconuts and serve,,,,

18. Enjoy the traditional taste of Kerala

How is this Ada Prathaman? Share your valuable comments and suggestions here.

Thank You

BINDU JAYESH

bindurohinipillai@gmail.com

PAALAADA / RICE EGG DOSA

HAI FRIENDS... 

   Paalaada is a special recipe that my friend Mrs. Dowlath had given to me. Its a traditional Malabar recipe contains Raw Rice, Egg, Sugar and Coconut Milk. Really its a wonderful item that all of us like its taste and softness.

PAALAADA

See the recipe below:

INGREDIENTS

Raw Rice - 3 cup
Egg - 1
Coconut Milk 1st consistency milk - 3/4 cup
Second consistency milk - 1 cup
Sugar - 1 cup (as needed)
Salt - to taste

PREPARATION

   Soak raw rice for three hours in water. Wash it and grind it with egg and sugar to make a smooth batter. Add second consistency coconut milk to this batter and drain through a sieve for getting smooth batter. Add thick coconut milk and mix well. The batter should be very loose consistency as it spread automatically on the pan.

   Heat a dosa pan and rub little oil on it and pour the batter on the pan and spread it by rotating the pan. When it get cooked, remove it from the pan. Smooth and soft paalaada is ready.  Make all paalaada one by one like this. Serve it with mutton curry, chicken curry or vegetable curry.

    Like this recipe? Try this Paalaada today itself.

Please share your Comments and Suggestions here

Thank You

BINDU JAYESH
bindurohinipillai@gmail.com

MOONG CHAAT / GREEN GRAM POMEGRANATE SALAD

    Green gram is one of the best vegetarian super foods with amazing health benefits. It is also known as Moong Dal in India

    Moong Dal is a good source of iron. It protects us from skin cancer. It is loaded with vitamins and protein. Green gram helps us to lose weight. And helps to control blood pressure also.

   Sprouted green gram is very rich in protein and vitamin C. But the vitamin C will be destroyed when it get heated.

   Pomegranate is also a very good source of iron. It increases the immunity power and control the blood pressure. It also helps to increase the hemoglobin level and is a good remedy for stomach problems and asthma. It is rich in vitamin C and Vitamin K. Pomegranate is the best remedy for bone related problems also.

   Moong Chaat  is really a North Indian recipe. But, I made little changes in this recipe and my family members like this very much. It is a salad which contains sprouted moong dal and pomegranate and is very healthier snack for elders as well as children.

MOONG CHAAT

INGREDIENTS

Sprouted Moong Dal ( green gram) - 2 cup

Pomegranate seeds  - 1 cup

Onion - 1 (chopped)

Green Chilly - 1 (chopped)

Tomato  - 2 (cubed)

Chaat Masala - 1/2 spoon

Aam choori ( Dried mango powder) - 1/4 teaspoon

Lemon juice - 1/4 teaspoon (optional)

METHOD 

   Mix sprouted green gram, onion, pomegranate, green chilly and tomato and refrigerate for half an hour. Mix lemon juice, chaat masala, dried mango powder and salt. Mix the lemon juicemix with the Moong Chaat at the time of serving. ( Steam green gram for 5 minutes if necessary.) Protein rich and tasty Moong chaat is ready. Serve immediately to avoid protein loss.

Taste this wonderful recipe...

Please share your comments and suggestions here.

Thank you for visiting my humble space.

BINDU JAYESH

bindurohinipillai@gmail.com

MUTHIRA CURRY / HORSE GRAM - TOMATO CURRY

Hai friends... Have a Healthy Morning

   Today's special recipe is a tasty accompaniment for hot rice , which is Muthira Chaarru Curry (Horse gram curry). Horse gram is a super food which contains a high level of iron, calcium and protein. In fact, horse gram has the highest calcium content among pulses and is one of the richest vegetarian sources of protein. Use of horse gram keep our body young and vibrant because it is rich in antioxidants too. Actually eating of plenty of horse gram can help to manage obesity.

   We can make a lot of food items with the help of horse gram. Here I am presenting Muthira Thakkali curry / Horse Gram Tomato curry which is a tasty and healthy accompaniment for Rice or meals.

MUTHIRA CHAARRU CURRY

See the recipe:

INGREDIENTS

Horse gram - 1/4 cup
Coconut ( grated) - 1 cup
Tomato - 1 ( cut it into small pieces)
Chilly powder - 1/2 teaspoon
Black Pepper - 1/2 teaspoon
Turmeric Powder - 1/4 teaspoon
Cumin seeds - 1/4 teaspoon
Shallots - 4-5
Mustard seeds - 1/4 teaspoon
Dried red chilly - 2
Curry leaves - 2 springs
Coconut oil - 1 teaspoon
Tamarind juice - 1 teaspoon

PREPARATION

   Heat a pan and roast horse gram. When aroma comes, remove it from flame. Allow it to cool and crush it after some time. Wash and cook horse gram with some water. When it get cooked, add little more water salt and a pinch of turmeric powder and allow it to boil.

   Grind grated coconut, turmeric powder, shallots, black pepper, chilly powder and cumin seeds and make a smooth paste. Add it to the cooked horse gram. Then add tamarind juice and sufficient water to it. Allow it to boil. When it get boiled, turn off the flame

   Heat oil in a pan and add mustard seeds, dried red chilly (broken) and curry leaves. When it splutter, add tomato pieces and saute well. When it get sauteed, pour the horse gram curry to it and boil once again. Then turn off the flame.

   Our tasty and healthy horse gram tomato curry is ready now. Enjoy this with hot rice...

Friends,

Have you like this recipe? Please share your comments and suggestions here.

Thank you

BINDU JAYESH
bindurohinipillai@gmail.com.