Thursday, February 19, 2009

Weekend Dinner - Extra special or Simple Menu.

I look forward to cook something special on the weekends because of more relaxed mood, more time in hand and triggered cravings.

This dinner I cooked on Friday night.
  • Roti.
  • King mackerel fry.
  • Baigan bharta.
  • King mackerel curry.
  • Yellow pepper subzi with paneer.
  • Sheera with some twist -(addition of fresh coconut and poppy seeds)

Wednesday, February 11, 2009

Kala Masala - Chicken curry.

This chicken curry is cooked with Kala Masala made from scratch. Spices Proportions that I took worked well to create extra aromatic Kala Masala Blend. Addition of Kabab Chini enhances aroma.

Spices For Kala Masala :-
  1. 2 Tablespoon Fennel seeds
  2. 15 cloves
  3. 4 Kabab chini
  4. 1 Tablespoon Shahajeera
  5. 2 Bay leaf ( 3 inch long)
  6. 2 Tablespoon Poppy Seeds
  7. 25-30 whole black pepper
  8. 3 Cardamom
  9. 1 inch stick of cinnamon
Mix all above spices and gently fry them on medium heat for 6 minutes. Stir continuously as you fry them. Make fine powder.

Ingredients :-
  1. 2 pound cleaned and cut chicken - Marinated with salt.
  2. 2 Medium sized onions - chopped.
  3. 2 medium size diced Tomatoes.
  4. 3 Tb.spoon cooking oil.
  5. 2 inch piece of ginger - minced.
  6. 10 cloves of garlic - minced.
  7. 1 Cup - finely chopped cilantro.
  8. 1 Tb.spoon red chilli powder.
Method of Preparing Curry :-
  1. Heat 3 Tb.spoon oil in heavy bottom pot. Add chopped onions. Fry them for 5-6 minutes on high heat.
  2. Add minced ginger and garlic and fry for 1 minute.
  3. Add powdered Kala Masala and stir well with onions.
  4. Reduce flame to medium low and let it stay for 2-3 minutes.
  5. Add 1 diced tomato and fry for a minute.
  6. Add 1 tb.spoon red chilli powder and little salt just enough for Gravy.
  7. Now add marinated chicken and mix well with Gravy base. Stir it well on high heat for 2-3 minutes.
  8. Add 1 cup water and reduce flames to medium .Keep lid on pot and let it cook for 8 minutes.
  9. Open the lid and add 1 more cup water. Increase heat to high and let it cook for another 8 minutes.Do not close lid at this stage and keep stirring at intervals.
  10. Reduce flames to medium low and add another diced tomato and little chopped cilantro. Close lid and let it cook for another 12 minutes.
  11. Shutoff the gas and let chicken curry cool down.
  12. Add fresh chopped cilantro and enjoy curry with rice or roti.
Kala Masala