Saturday, September 26, 2009

Tofu and Onion Bhajia - (Onion Tofu Fritters)

Kanda Bhajia is very popular Indian appetizer and tea time snack, one of the highly craved snack during wet and cold weather. I made little variation to regular onion bhajia by adding tofu cubes and served them with green chutney made with sweet relish, fresh cilantro and green chilies.

Ingredients :-
  • 2 cup Besan.
  • 1/2 cup Water.
  • 2 large size Onion cut lengthwise.
  • 1 cup chopped fresh Cilantro.
  • 9-10 chopped Green chilies.
  • 2 cups cubed Tofu- 1/2 inch size - Gently squeeze out water and lightly marinate with salt.
  • 1 T.spoon Ajwain (carom seeds)
  • Salt as per taste.
  • Canola oil for frying.
Method Of Preparation :-
  1. Take 3-4 quart glass or stainless steel bowl. Add 2 cups besan, salt, Ajwain, chopped chillies and cilantro. Mix all well.
  2. Add lengthwise cut onions and coat them well with besan mixture. Add half cup water and stir well. Leave mixture in bowl for 10 minutes.
  3. As mixture turns more moist add Tofu cubes and gently mix all batter.
  4. Heat oil in Kadhai/Wok. Once oil get hot maintain medium hot temperature. For checking right temperature add little batter through small spoon in Kadhai. Fritter should quickly float on top with lots of bubbles around. It should not quickly turn dark brown.
  5. For dropping fritters in oil you can either use spoon, small serving tong or hands. I find it comfortable to use hands. Merge all five finger tips together and dip in batter. Collect walnut size batter and gently drop into Kadhai. You need to be quick and cautious in this step. Make sure you grab onion pieces and tofu pieces in each pick.
  6. For each batch drop 8-12 fritters into Kadhai and fry them turning to both sides for at least 2-3 minutes. Be watchful on flames. Always maintain medium heat and in between you may rise temperature little higher but quickly get back to medium heat.
  7. Once you see all fritters turn golden brown and appear crisp in texture, remove them from oil and place it on open large plate layered with paper napkins.
  8. You will be able to make at least 40 fritters with this quantity.
  9. Serve them hot with following Green Hot-Sweet-Sour Chutney or ketchup.
Chutney :-
  • 4 Tb.spoon Sweet Relish.
  • 1/2 Cup chopped fresh Cilantro.
  • 6-10 Green chillies. (Adjust as per heat desired)
  • 1/2 T.spoon chat masala ( optional)
  • Sanchar (rock salt)
How to prepare Green chutney :-

  1. Take small jar of blender and add 4 Tb.spoon sweet relish, chopped corriader, green chilies.
  2. Blend it to fine paste. Add 1/2 T.spoon chat masala and little rock salt.
  3. You may add very little water to have your desired consistency for chutney.

Sweet relish gives sweet and sour taste also it helps to retain green color for longer time.

Tuesday, September 8, 2009

Aromatic and Creamy chicken curry in coconut milk

This chicken curry is made with slight variation. Whole spices are used with fresh coconut milk. Combination of whole spices bring unique aroma and chicken drumettes enhance the taste in curry.

Ingredients :
  • 10-12 Chicken Drumettes - (1.5 pounds) Marinate in salt for 20 minutes. (You may use other chicken parts cut into small pieces)
  • 1 Medium sized Onion - cut lengthwise.
  • 1 Tb.spoon cooking oil.
  • 1 inch piece of Ginger - cut into small pieces.
  • 5-6 Garlic cloves- cut into small pieces.
  • 1 Cup fresh grated Coconut - Add one cup warm water and grind coconut to fine paste then strain the mixture through tea strainer or cheese cloth. Use extracted milk or you may use 1 Cup canned coconut milk.
  • 1 T.spoon raw coconut oil - (optional)
  • 1 T.spoon red chilli powder - (Used Aashirvaad red and hot)
  • 1 T.spoon corriander seed + 1 T.spoon Fennel seeds - make fine powder.

Whole Spices:
  • 15-20 whole black pepper.
  • 1 inch piece of cinnamon.
  • 1 small Bay leaf. ( 2 inch long)
  • 5 whole cloves.
  • 1 Star anise.
  • 2 whole cardamom.
Method of cooking:
  1. Heat 1 Tb.spoon cooking oil in heavy gauge pot. Add all whole spices and stir in hot oil for 30 seconds. This will infuse oil with aroma of whole spices. Keep gas flames to medium. Add all cut onion and keep stirring till onions are softened.
  2. Add ginger and garlic and stir for a minute. Add very little salt. Add half quantity of powdered fennel and corriander seed and 1 T.spoon red chilli powder.
  3. Add marinated drumettes and mix well with spices and onions. Turn gas to low flames. Cover lid and let it slowly cook for at least 15-20 minutes. Since we are not adding water you need to check curry in initial stages. Stir it and don't let it stick to the bottom. After 7-8 minutes it will create little gravy with inside steam.
  4. Add remaining powder of corriander, fennel and coconut milk. Stir well and adjust salt at this stage. Add 1.T.spoon coconut oil (optional). Cover the lid and let it cook for 5-6 minutes on medium flame.
Enjoy with rice or roti.