Flaxseed meal and Ragi enriched roti with Aashirvaad multi grain Atta [Indian flat bread with reduced gluten - Healthy Roti formula - 2]

Recently I made rotis by adding Ragi flour to Aashirvaad multi grain aata. I tried to reduce wheat gluten by 50%, combined equal portion of Raagi and multi grain atta. I added Ragi flour by adapting  bhakari  dough making  method. I  heated water mixed with flaxseed meal, in that added  ragi flour, made a sticky dough, allowed to cool it for some time then added multi grain wheat flour.  Process of dough making, rolling, frying was easy. I made them few times to pack in lunch box. This formula worked well, roti tasted very good, just like bhakari. I left the dough  in refrigerator over night, next day roti  taste and texture was much better. These ragi enriched rotis are good  option to include healthy Ragi flour into daily diet, to know several health  benefits of Ragi check blogger sm's post.

Ingredients :-

(Makes 6 small size Rotis.)

• 1/2 Cup - Aashirvaad multi grain atta ( any other type of wheat flour can be used.)
• 1/2 Cup - Ragi flour ( also known as Nachani, Maddua, finger millet)
• 1 Tb.spoon - slightly heaped Flax seed meal (coarse powder of flaxseeds.)
• 1 Cup water + extra 4-5 Tb.spoons
• 1/4 T.spoon - fine sea salt
• 1 T.spoon - oil to add in the dough.
• 2-3 Tb.spoon all purpose flour - for dusting dough balls.

Method of preparing Ragi enriched roti :-

1. In a medium size  microwave safe bowl mix 1 tbsp flax seed meal with  1/2 cup water. Heat over high heat for 70-75 seconds.(make sure mixture don't overflows from bowl.)
2. Quickly add  1/2 cup Ragi flour to the bowl, mix with spoon. Allow to cool for five minutes. Add wheat flour, salt, remaining 1/2 cup room temperature water, mix with spoon until rough dough ball is formed. Add  4 tbsp water, knead the dough, you may add little more water to make soft dough based on your desired softness in handling dough. Once soft dough is formed smear some oil  around and knead for 2-3 minutes. ( For better results keep dough covered with plastic wrap for half an hour.)
3. Make 6 equal size balls. Slightly dust each ball with flour. Roll out each ball into 5-6 inch diameter circle. While rolling turn roti clock wise, flip two three times, if needed gently dust with flour. Roll with gentle pressure, maintain uniform thickness all over roti.
4. Fry each roti  for about 2-3  minutes by flipping two or three times. Maintain medium to medium high heat. Well rolled roti will puff  like balloon, also getting multiple puffs through out roti yields soft texture. Use roti press or ball of paper towel to gently press roti while frying. Place fried roti over paper towel lined plate, cover with metal or glass dome lid. Do wipe excess formed steam from inside the dome lid.
5. Serve these rotis warm with  vegetarian curries, subzis ,Chicken or Goat meat curries. Addition of raw onions, green chilies and different herbs adds lot of goodness to the meal. I like to make roti roll  wrapped with finely sliced raw onions, fresh herbs, sliced raw veggies, sour cream or  cream cheese.

Finger Millet (Nachani) & Wheat flour Indian Flat bread.

Chicken curry made with soy chunks.

Chicken and Nutrela Soy chunks curry, Ragi enriched roti.

 Chives tucked in sliced onions.

Post published on 11/22/2013
Previously blogged recipe of healthy roti formula.

Spicy Home style Indian chicken curry for weeknight dinner, made with fresh home ground chicken curry Masala blend. {Chicken curry and Roti Meal}

This chicken curry was made for one  weeknight dinner. It was just basic Indian chicken curry but the  profile of mix and match of fresh ground spice blend and addition of some canned coconut milk made this chicken curry worth sharing on blog and repeating in future. I saved some curry to take images next day, after taking images for the blog post I savored  this chicken curry and roti for my lunch. Extra thick rolled Roti in image is made with American whole wheat flour which is more coarse and full of natural wheat flavor. This home made roti makes a delicious and wholesome match with home style chicken curry.

Hand rolled, fully puffed American whole wheat flour Roti.

Ingredients : 
Curry Quantity is good for 4 people.

• 2 whole boneless and skinless chicken breasts - (1.5 lbs) cut into one inch cubes.
• 2 large onions - finely chopped, 3cups heaped quantity. (I used one Red and one Yellow)
• 3-4 Roma tomatoes - diced (2.5 cups yield)
• 3 inch piece -Ginger coarsely crushed
• 7-8 - large Garlic cloves coarsely crushed
• 1 cup - chopped fresh cilantro
• 1 T.spoon - Red chili powder
• Coconut milk - 3/4 cup. (try to use all natural, I used Renuka brand.)
• 2 Tb.spoon - oil

Spice blend

• 1 Tb.spoon - corriander seeds
• 1/2 T.spoon - shahijeera
• 1 T.spoon - fennel seeds
• 6 - cloves
• 1 T.spoon - whole black peppers
• 1 star anise - small size flower
• 1/2 inch square - cinnamon piece
• 1 Bay leaf - 2 inch long
• 6-7 inch long - Guajillo chilies or 4-5 bedgi chilies or you may use Kashmiri chili powder for color.

Cut dry chilies into very small pieces, Combine all above spices and chili pieces  in a spice grinder bowl, grind them to a  fine powder.

Method for preparing HomeStyle Indian Chicken Curry.

1. Clean chicken breasts, pat dry, cut into one inch cubes. Marinate with little salt, keep it aside.You can use your choice of  chicken pieces or whole chicken cut up, give more cooking time for bone in large size chicken pieces also increase onion quantity with one cup.
2. Combine ginger and garlic in a small blender jar, grind to a coarse mixture. Alternatively you can grate it by using microplane.
3. Heat 2 tbsp oil in a thick gauge pot. (3-4 quart size) Add chopped onions, increase heat to high,  fry the onions stirring continuously  for 2 minutes. Reduce heat to medium and continue to saute onions, now stirring at some intervals. This will take around 8-10 minutes to soften the onions. Now add coarse crushed mixture of ginger and garlic, mix-saute for one minute.
4. Next add ground spice blend, mix well, saute over medium low heat for 3-4 minutes. If mixture sticks to the bottom and gets dry, sprinkle little water and continue to saute.
5. Add salt marinated chicken pieces, mix well. Cover with lid, cook over medium low heat for 7-8 minutes, stirring few times.
6. Now add half the quantity of diced tomatoes, salt, 3/4 cup water and 1 tsp red chili powder,  mix all well, cover with lid and  continue to cook over medium heat for 10-12 minutes, stirring at some interval. (spice blend has 1 tsp of black pepper which brings good heat, skip adding red chili powder if you want medium hot curry.)
7. Stir in remaining chopped tomatoes, 3/4 cup coconut milk, little chopped cilantro, mix well, check and adjust salt level, cook over medium heat without covering the lid for 7-8 minutes. If you want thick gravy then cook over high heat for few more minutes, stirring often until  you have achieved the desired  gravy consistency. Finally add remaining chopped cilantro and shut off the heat. Cover with lid, allow to rest one hour before serving. You can serve this chicken curry over rice or eat with roti.

Home style spice laden Indian Chicken Curry.

Chicken Curry Roti Lunch.

Curry cooked on 19th,March..published on 17th May,2013.

Spicy Kadhai Chicken Curry with Chinese sauces and Banana peppers...Simple Rice & Chicken curry Dinner.

This quick Chinese style Kadhai Chicken curry  I cooked for dinner in March.  There were two banana peppers in the fridge that instantly reminded me of Tri Pepper chicken curry served in one of the local Chinese restaurant. Tri pepper is the combination of  Sichuan pepper corns, banana peppers and whole red chilies. This curry recipe was inspired by the restaurant served Tri pepper chicken. It took little over  half an hour to cook this curry. When I was done cooking, curry in Kadhai looked tempting  that prompted me to pick camera and take picture. It was last minute thought to note this recipe to share in the blog. Try this recipe when you seriously crave for some spicy Chinese chicken curry.
Note - Published on 3rd August.

Chicken curry rice dinner enjoyed on 15th March.

Ingredients :

• 1 lbs - skinless-boneless chicken thighs cut into 1/2 inch small nuggets.(any other chicken portion is fine but keep it in small chunks form.)
• 2 banana peppers - 6-7 inch long - cut into 1 inch pieces.
• One large onion - cut half lengthwise and  finely chop rest.
•  7-8 garlic cloves - finely minced
• 2-3 Tb.spoon - oil
• 1 Tb.spoon - black bean sauce
• 1 Tb.spoon -  teriyaki sauce
• 1 Tb.spoon - vinegar
• 1 T.spoon - soy sauce
• 1 Tb.spoon - Marsala wine
• 1 T.spoon - black pepper powder
• 1 T.spoon - red chili powder
• 1 T.spoon - crushed dry basil  or half cup fresh chopped basil leaves.( Fresh basil is better)
• 1 T.spoon - tapioca flour or replace with 1 T.spoon corn starch.

Method for Cooking Chinese Kadai Chicken Curry :

1. Marinate chicken nuggets in 1 tbsp marsala wine + 1 tsp soy sauce for about 10-15 minutes.
2. Heat 2 tbsp oil in small kadhai or saute pan. Add cut banana peppers in two batches, stir fry / roast each batch on medium high heat for 2-3 minutes until pepper skin is slightly charred. Taste little banana pepper for hotness. If it is hot then I suggest you to skip adding red chili powder and reduce quantity of black pepper powder too.  Drain roasted banana peppers  on paper towel.
3. In the same pan if required add 1 tsp oil,  stir fry onions for about 7-8 minutes until they get soft.
4. Add finely minced garlic, saute for one minute.
5. Add 1 tbsp black bean sauce, 1 tbsp Teriyaki sauce. Mix well.
6. Now add marinated chicken pieces. Discard liquid created from marination. Saute over high heat for 2-3 minutes, stirring frequently.
7. Sprinkle 1 tbsp vinegar, 1 tsp black pepper powder, 1 tsp red chili powder, basil. Combine well, cover saute pan with lid and allow to simmer for 8-10 minutes. Check  there is  enough liquid in the pan, if necessary add 2-3 tbsp water. Stir at regular intervals.
8. Next add roasted banana peppers. Stir gently to combine with chicken and gravy.
9. Add half cup water, sprinkle 1 tsp tapioca flour. (If you are using corn starch / corn flour, prepare paste by adding 1 tbsp water in 1 tsp corn starch) Stir and mix well. Check and adjust seasonings. Throw in some more fresh chopped basil leaves.  Leave it to simmer for 6-7 minutes over medium heat. Serve hot with rice or roti.

Note : This is quite flexible curry. Combination of banana peppers and chicken is the essence of this curry. It is o.k to skip few sauces. If you don't like sweetness in chicken curry then skip Teriyaki sauce because that brings mild sweetness to the dish. In absence of wine use vinegar to marinate chicken. If you are skipping one or two sauces then increase little soy sauce quantity. Taste and adjust soy sauce quantity as you cook. I didn't use salt in this curry because all these Chinese sauces have high sodium content.

Simple Dinner of Kadhai chicken curry and Rice.

Kadhai chicken Curry in chinese sauces.

Indian Chicken curry with freshly ground Garam masala spices in combination with Chinese Sichuan peppercorns.

Chicken curries cooked on week days are generally based on  routine recipes but this time my instincts landed on using few unusual exotic garam masala spices and adding Chinese sichuan peppers to Garam masala blend. Recently I got whole sichuan peppercorns from local Asian grocery store. In shape and fragrance they are  similar to  Indian  spice called Tirphal. Have you ever tried chewing single raw sichuan pepper ? It is very unusual sensational experience that lasts for 15 minutes. I dropped one single sichuan pepper in my mouth, took first bite and instantly it kicked off strong tickling and numbing  sensation. It  made me very uncomfortable,  also stimulated vomiting sensation. It is  not spicy at all but it strongly affects tongue with weird multiple sensations. In order to calm down effect I ate teaspoon full ghee and coconut milk, drank cold water but no effect. It lasted around 15 minutes then slowly I felt better. This made me more curious about using Szechuan  peppers in Indian cooking. Surprisingly when used in curries they change complete chemistry and bring addictive taste. (Read Note) I used mild dose so no deep tongue numbing effect but curry was aromatic. Now Sichuan peppercorns  are part of my Garam masala pantry.

Note: Curry cooked on 10th, Feb..published on 12th April.

Ingredients :

• 2 lb - Chicken breasts cut into 1 inch cubes (whole chicken with bone in pieces is much better.)
• 2 large onions - finely chopped (3 heaped cups yield)
• 2 inch - Ginger piece crushed to coarse texture
• 7-8 Garlic cloves - crushed to coarse texture
• 1/2 cup - Fresh chopped cilantro
• 2 Tb.spoon cooking oil
• 2 inch long - Cinnamon
• 2 inch long - Bay leaf
• 1 Tb.spoon - Kashmiri or good red colored chili powder or grind 5-6 byadgi chillies with below given spice blend.

Spices for Home ground Garam Masala spice blend :

• 1 heaped T.spoon - corriander seeds
• 1 heaped T.spoon - fennel seeds
• 1 T.spoon - Cumin
• 8 cloves
• 1/2 star anise - 3-4 petals
• 5-6 Kabab chini
• 5-6 Nagkeshar
• 12-15 whole sichuan peppercorns (you can add few more for  strong kick)

Combine all above spices and grind into a fine powder.
[T.spoon = teaspoon]

Outer ring - Fennel seeds, corraider seeds, cumin seeds

Inner ring - Nagkeshar, Kabab chini, Star anise, cloves.

Center-from top - Sichuan peppers, bay leaf, cinnamon stick.

Method for preparing Curry :

1. Marinate chicken lightly with salt. Cover and keep it aside.
2. Combine ginger and garlic - grind  to dry coarse texture.
3. Heat 2 tablespoon oil in a thick bottomed pot ( 3-4 quart size ) Drop in cinnamon stick and bay leaf, sizzle for 15-20 seconds. Add finely chopped onions in the pot, saute over medium heat until they get transparent and soft, about  8-9 minutes.
4. Now add dry coarse mixture of  fresh ginger and garlic. Saute for 2 minutes over  medium low heat.
5. Then add home ground  Garam masala spice blend. (save 1 tsp for later stage) Mix well, saute for 2-3 minutes over medium low heat.
6. Partly puree onion-spice mixture by using immersion blender, before blending move  cinnamon stick and bay leaf to one side of the pot. In absence of immersion blender scoop out half onion-spice mixture and grind to fine paste, add it back to the pot.
7. Now add salt marinated chicken pieces, red chilli powder, salt. Combine well, turn the  heat to medium low, cover with lid and allow to cook for 8-9 minutes. Make sure pot has enough steam water generated and meat is  not sticking to the bottom, stir occasionally.
8. Sprinkle in  reserved one tsp spice blend mixture, 1/4 cup chopped cilantro leaves. Taste and adjust salt level. I kept thick gravy but if you wish to have more gravy then at this point add 1 cup water. Cover with lid and continue to simmer over medium heat for another 10-12 minutes, stirring occasionally.
9. Lower down heat to low, remove lid, continue simmering for 7-8 minutes. Shut off the heat. Add remaining chopped cilantro.  Let curry rest for few hours before serving warm with rice or roti.

Note :  I used sichuan peppers for the first time so added only 15 peppercorns. It brought mild aroma and taste. You can add 10-12 more for deeper effect that means you will be getting after taste sensation mostly on the tip of your tongue for few hours. You may not like to eat raw sichuan peppers  but relishing sichuan pepper infused curries is very different experience. Peppercorns  are powdered and roasted while cooking also combination of onion+Garam masala further reduces intensity of szechuan peppers. In my observation when they are used in Chinese cooking with lot of whole red chilies and chili oil, intensity is felt stronger. Sichuan pepper infused chinese curries are  very tasty and addictive. 

This curry will taste better if you cook with whole chicken or  red chicken meat pieces. You can  expand your imaginations to cook various vegetarian and non-veg curries with sichuan peppers. I have  cooked  sweet and sour Baingan/Vangi/Eggplant subji, it was super delicious.

Images of Whole sichuan peppercorns, clusters and seeds of sichuan peppercorns.

Indian Chicken curry infused with chinese szechuan peppers.

Pressure Cooker chicken curry with touch of coconut milk - Zesty Autumn Treat

For Weekend meals,  my family always  crave for some non-veg spicy curry. I had some chicken thighs and breast pieces in refrigerator. For a change, I decided to make chicken curry in pressure cooker. It  cuts down cooking time and brings intense curry flavor. I gave less stress on Garam masala, increased Corriander and cumin proportions, added little coconut milk. This turned out very delicious and therapeutic chicken curry preparation for chilled autumn day.

 Scroll Down to view three autumn pictures.

Ingredients :-

• 4 chicken Thighs - 2 pounds,cut in medium pieces.
• 2 small size chicken breasts - 1 pound , Cut in 1 inch cubes.
• 2 Tb.spoon oil
• 1 extra large onion - cut length wise
• 8-9 fresh garlic cloves - finely crushed
• 2 inch piece of ginger - finely crushed
• Cilantro chopped - 1 cup (use stem and leaves both)
• 1/2 Cup coconut milk

Spice Blend

• 1 Tb.spoon heaped - corriander seeds
• 1 T.spoon heaped - cumin seeds
• 1 medium size star anise
• 2 cardamom
• 6 cloves
• 1 bay leaf
• 1 inch cinnamon piece
• Dry Red chilies - I used 1 Guajillo for color + 7-8 Arbol for heat. ( you can use Byadgi chilies for color or in absence of dry red chilies you may use good quality red chili powder)

Combine above whole spices in a small jar of grinder and make fine powder.

Preparation Method :-

1. I used four chicken thighs and two small size chicken breasts. In each thigh I made 4-5 pieces by keeping bone intact. Since weather was cold, I left some fat on thigh pieces.This will help to get nice red oil layer on curry. I cut breasts  into one inch cubes. Marinated lightly with salt and kept  it aside for half an hour.
2. Heat 2 tbsp. oil in pressure cooker / pressure pan. (minimum 4 quart size) Add onions and saute on medium heat for 7-8 minutes until they turn soft.
3. Add finely crushed ginger and garlic and mix with onions. Saute for one minute. Now add powdered Masala , save 1 tsp for later stage. Mix well and stir with wooden spoon for 1.5 minutes. It gets dry at this stage so sprinkle 1 tbsp water and stir for one more minute. It is fine if some portion of masala powder gets a bit burnt, it will bring enhanced aroma to the curry.
4. Add all salt  marinated chicken pieces and combine well with onion Masala base. Reduce heat to low and keep it simmering for 3-4 minutes. Do stir at interval.
5. Now pour in half cup coconut milk, add some more salt and remaining 1 tsp masala powder. Leave it to simmer at medium low temperature - for about 7-8 minutes. Do keep stirring at interval. Make sure there is enough liquid built up in curry, if required add half cup of water.
6. Now cover pressure cooker lid and reduce the heat to medium. Wait until it builds enough steam pressure inside. Just allow to blow single whistle and switch off the gas. It is fine if it blows second whistle. Allow it to cool for 10-15 minutes. ( Some times pressure cooker will not release whistle, in that case maintain medium heat and cook for 12-15 minutes  and shut off the gas. In between lift the whistle and release some steam.)
7. Open the lid and sprinkle finely chopped cilantro and serve this curry with rice or roti.

Self  Note- Recipe posted on 11th January 2011.

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Autumn Pictures....

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Spicy Chicken Curry with Chili+Spice Fusion & Fingerling Potatoes

Friday evenings, cravings are always high for something extra-special , extra-spicy Non-Veg curry. I mixed different chilies + exotic spices and made this extra vibrant spicy Chicken curry. Mix and Match of two mexican chilies with Indian Byadagi chili gave nice red , fiery tone and heat to the curry, addition of Kabab chini and Nagkesar spice kicked in bold aroma. Tiny organic fingerling potatoes gave good balance and paired well with chicken pieces. You will never stop yearning for this zesty Chicken curry.

Ingredients:-

• 3.5 pound chicken - cut into medium pieces, marinate with salt.( I used 4 chicken breasts with rib meat. You can use whole chicken or your choice of chicken pieces.)
• 3 large onions - finely chopped ( yield 3 cups)
• 2 inch piece ginger - finely crushed
• 1 whole garlic - peeled and finely crushed
• 3 Tb.spoon oil
• 1 Cup - finely chopped fresh cilantro
• 25-30 fingerling potatoes -(tiny and round potatoes match better, pierce 2 holes through each potato with toothpick or metal skewer.)

Spice Blend :-

• Kabab Chini - 7-8 pieces
• Nagkeshar - 6-7 pieces
• Cloves - 8-10
• Cumin - 1 T.spoon
• Fennel seeds - 1 Tb.spoon
• Cardamom - 2
• Bay leaf - 3 inch long one leaf
• Cinnamon - 1 inch piece

Chili fusion :-

• 1 Guajillo chili - 6-7 inch long ( you can use two small chilies)
• 6-7 Arbol chilies - ( reduce - if you need less heat)
• 4-5 whole byadgi chilies.

Mix all spices and chilies together in small blender jar - Make fine powder.

Guajillo chilies (L) / Byadagi chilies (R) / Arbol chilies (C)

Curry Preparation :-

1. Heat heavy bottomed thick gauge pot ( minimum 4 qt capacity). Pour 3 tbspoon oil. Add chopped onions and saute on medium heat for 7-8 minutes until they turn soft and translucent.
2. Add crushed ginger and garlic..mix with onions and saute for 1-2 minutes on medium heat. Keep stirring.
3. Add Spice & Chili powdered blend and saute for 2 minutes on low heat. Take immersion blender and coarsely puree onion and spice blend. This may take just one minute. If you don't have immersion blender then take half quantity of onion-spice mixture and puree in blender.
4. Place marinated chicken pieces - Mix well with gravy base. Let it simmer on low heat for 4-5 minutes with covered lid. Keep stirring to avoid sticking at bottom.
5. Pour in 1.5 cup water along with fingerling potatoes - mix all well - sprinkle few fresh chopped corriander leaves,little salt. Cover the lid and let it simmer on medium heat for 10-12 minutes. Do stir at interval.
6. Enough gravy will be generated with inside steam , nice red colored oil layer will float on the surface. Check seasonings and add little more salt if required. If you desire more liquid gravy then add upto 1 cup water.
7. Sprinkle some more chopped fresh cilantro , reduce heat to medium low and let curry simmer for another 8-10 minutes with covered lid. Stir at regular interval.
8. Cook this curry ahead of time to get the most zesty flavors. Finish cooking at least one hour before serving.
9. Lastly garnish with remaining cilantro and serve hot with rice / roti.

Fingerling potato plants growing in a large Pot.

Griddle fried chicken thighs with Worcestershire sauce marinade.

Today griddle fried chicken thighs with worcestershire sauce marination prepared with generous quantity of ginger,garlic,green chilies,red chili powder . This sauce has nice tangy,bitter,mild sweet,salty taste and acidic aroma . It infused well with other marination ingredients and helped to enhance taste and texture of chicken and made caramelized marination mixture more zesty.

Ingredients :

• 4 Chicken thighs - boneless cut into two pieces each.
• 1 Tb.spoon Worcestershire sauce
• 2 inch piece of ginger - finely crushed
• 7-8 garlic cloves - finely crushed
• 4-5 green chilies - finely crushed
• 1 Tb.spoon red chilli powder
• 2 Tb.spoon cooking oil

Method of cooking :-

1. Take 4 chicken thighs and debone them. Make 2-3 pieces in each thigh.Wash it under running water and place them in a bowl or plate. Sprinkle little salt over thighs and rub with fingers. (Worcestershire sauce has mild salt content so use less salt)
2. Pour 1 Tb.spoon Worcestershire sauce, Add crushed giner+garlic+green chilies,red chili powder. Rub it thoroughly over chicken. Set aside for half an hour.
3. Heat griddle ( anodized metal works great for Indian Tava recipes) and pour 2 tbspoon cooking oil. Maintain medium temperature.Place chicken pieces on griddle. Make sure you coat them neat with marination masala. Save leftover marination masala for blasting chicken pieces during later stage of frying.
4. At regular interval turn chicken pieces with tongs. After ten minutes reduce heat to medium low. You will notice that little marination mixture sticks to the griddle..sprinkle little water and avoid marination mixture from burning.
5. After 15-20 minutes apply remaining marination liquid over chicken to retain moisture.Keep turning chicken at regular interval.
   
6. It will take total 30 minutes to fully cook chicken thighs. Once they are done place them in a plate...gently scrape stuck marination from pan and apply over chicken pieces and serve with roti /rice or enjoy as appetizer.

Marination Stage

Griddle Frying Stage

Note :- This Tava recipe will work best for lean, boneless pieces of chicken which are not thicker than half an inch. If you wish to use big bone-in pieces like chicken drumsticks,leg quarter,whole breast then use oven or out door grill for frying by using the same marination mixture.

Spicy Rustic Chicken Curry with Khada Masala for a Snowy weather.

Mother nature blessed NC with 7 inches of snow over weekend. Cold temperatures and beautiful atmosphere around home temped me to cook something spicy and rustic. This chicken curry is out come of those temptations. I didn't use any Masala powder except turmeric powder but used Combination of Khada Masala (whole spices), also avoided any grinding process..all ingredients are either cut/chopped or diced. Curry was spicy, comforting and made us feel cozy on cold snow day.

Ingredients :-

• 4 Chicken thighs - cut into medium size pieces and marinate with salt. (alternatively-use 1 1/2 lb. chicken of your choice preferably with bones.)
• 2 Large onions - cut lengthwise.
• 2 Extra large Tomatoes - diced.
• 2 inch piece of ginger -cut into 1/2 inch size slivers.
  
• 8-10 garlic cloves - cut lengthwise.
• 1 Cup pressed - chopped fresh cilantro.
• 2 Tb.spoon cooking oil.
• 1/2 T.spoon turmeric powder.

List of Whole spices (Khada Masala) :-

• 2 Bay leaf - 2 inch long.
  
• 10-12 whole cloves.
• 4 Cardamom.
• 1 Star anise.
• 4-5 Nagkesar (optional)
  
• 1 Tb.spoon whole peppercorns.
• 3 inch long piece of cinnamon.
• 6-7 whole red chilies.
• 1 T.spoon Fennel seeds.
• 1 T.spoon Shahijeera.

Method of Cooking :-

1. Heat 2 tb.spoon oil in a heavy gauge pot. Avoid heating oil to smoking hot temperature, it should be hot enough to mildly sizzle spices. Drop first eight listed whole spices and saute for 1 minute.
2. Add chopped onions and saute for 2 minutes on high heat. Reduce heat to medium. Add fennel seeds and Shahjeera. Mix well, continue sauteing onions till they turn soft and transparent - another 3-4 minutes.
3. Add chopped ginger and garlic pieces and stir-fry with onions for one minute.
4. Add chicken pieces and turmeric powder. Mix all well and let it cook on high heat for 3-4 minutes till chicken turns white. Keep stirring with wooden spoon.
5. Reduce heat to medium low, cover pot with lid and let chicken cook for 6-7 minutes. At regular interval do stir. At this stage inside steam will generate little gravy.
6. Add half quantity of chopped tomato and little cilantro, little salt. Mix well and saute chicken on high heat for 3-4 minutes. Reduce heat to medium and let it cook for 7-8 minutes in covered pot.
7. Now add remaining diced tomatoes. Let chicken curry simmer uncovered on low heat for another 8-10 minutes. Garnish with cilantro and enjoy hot with rice and roti.

Enjoy the Glorious snow scene around my home.

Spicy Indian Chicken Curry with Mexican Ancho chiles

I enjoy cooking variety of chicken curries......slight variation of spices, herbs and cooking procedure brings completely different taste to the curry.This curry is cooked in routine manner with use of Ancho Chiles to bring deep dark glow.......other variation is - use of single whole Star anise and home ground spice blend. I maintained thick rich gravy which complimented well with dark glow of the curry.

Ingredients :-

• 1 Whole skinless chicken (3.5 pound) cut into medium pieces - marinate with salt.
• 2 Large onions - finely chopped.
• 2 inch piece of ginger - finely crushed.
• 7-8 large cloves of fresh garlic - finely crushed.
• 1 Extra large or 2 roma tomatoes - diced.
• 1 Cup fresh cilantro finely chopped.
• 2 Tb.spoon cooking oil.
• 1 Big size Star anise.
• 1 T.spoon red chili powder.
• 1 Cup fresh grated coconut. ( can be replaced with half cup canned coconut milk)
  
• 2 Ancho chilies - (3 inch long) - remove stem,seeds.. wash under water and tear in 3-4 pieces.......put in bowl........cover with water and microwave for 2-3 minutes.

Preparing Ancho chili paste

Use small mixer jar -Mix fresh grated coconut and microwaved ancho chilies. Make fine paste. I first made powdered spice blend and in the same jar added coconut and chilies. Depends on your blender type you can either grind all together or separate.

Spice Blend :-

• 1 Tb.spoon - Fennel seeds
• 1 T.spoon - Cumin seeds.
• 1 Tb.spoon - whole black pepper.
• 4 Cardamom
• 12 Cloves.
• 1 Bay leaf - 3 inch long.
• 2 inch long piece of cinnamon.

Mildly roast all above spices and make fine powder.

Curry is almost cooked

Method Of Cooking :-

1. Take 4 quart heavy gauge pot and heat 2 tb.spoon oil. Add 1 star anise and saute for 15 seconds.....quickly add chopped onions. Saute on medium heat for 4-5 minutes till onions turn soft.
2. Add finely crushed ginger and garlic - Mix with onions and saute for 2 minutes.
3. Add Ancho chili +coconut paste and ground spice blend. Saute for 2 minutes on medium heat.
4. Add marinated chicken and stir well in the pot, make sure all chicken pieces get rightly coated with gravy. Increase heat to high and keep stirring with wooden spoon till chicken turns white. You may sprinkle little water to ease stirring and avoid sticking it to the bottom. This will take 4-5 minutes.
5. Add red chilli power, adjust salt level - reduce heat to medium and let it cook for 10 minutes with covered lid. At regular interval keep stirring. At this stage inside steam will create more liquid gravy.
6. Increase heat to medium high and let curry cook without lid for another 8-10 minutes. At this stage instead of stirring with spoon hold both pot handles.......lift pot and give clockwise stir to pot. (If you are not used to this method then just use wooden spoon to stir).
7. Add diced roma tomatoes and cilantro. Mix well and let curry simmer for another 7-8 minutes on medium heat without lid. Stir at regular interval. Shut off the heat and let curry stay covered for another 15 minutes before serving with rice or roti.

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.

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