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Pound Cake

October 2, 2012 in Baked Treats, Recipes

Melt in the mouth Pound Cake

I am back!!! And have moved to Memphis, TN, my parents are here for a vacation and I am finishing up my dissertation and plan to defend soon. So I may not be in a position to post too often but I had to post about this pound cake recipe. The cake was absolutely delicious. It was moist and flaky and just the right texture and just the right amount of sweetness. I hope you like it as much as we did. And I think I do have atleast 5 other people who had the cake and would attest to the fact that it was really good. And yes, it took me about 20 mins of prep time and another 40-50 mins to baking time from start to finish. Without much more ado, here is the recipe for the cake. Oh and how can I forget to thank the blog where I found the recipe. Here is the original recipe, http://www.joyofbaking.com/PoundCake.html.

Ingredients:

  1. 3 eggs
  2. 3 tbsp milk
  3. 1.5 tsp vanilla extract
  4. 1.5 cup cake flour
  5. 1 tsp baking pwd
  6. 1.4 tsp salt
  7. 3/4 cup granulated sugar
  8. 13 tbsp unsalted butter at room temperature

Directions:

  • Preheat the oven to 350F and place a rack in the center of the oven.
  • Oil the bottom and sides of a loaf pan (9 x 5) and set it aside
  • Sift the dry ingredients together and set it aside.
  • Next beat the wet ingredients together except the butter and set it aside.
  • Now soften the butter if not at room temperature and add the butter to the dry ingredients and beat at a low-speed for about 30 seconds.
  • Now add the wet ingredients to the dry ingredients + butter mixture in three batches.
  • After the first addition beat the mixture for about 30 seconds on a slow speed and then increase the speed and beat for another minute.
  • Now add the second and third batch and beat the mixture for 30 seconds after each addition.
  • Next transfer the batter to the loaf pan and place in the oven for about 45-55 mins. My cake was ready in about 50 mins. If the top of the cake starts browning too fast, cover the cake with an aluminum foil and continue baking till a tester in the middle of the oven comes out clean.
  • Once the cake is ready, cool the cake for about 15-20 mins before slicing it.

A buttery, flaky slice of heaven is ready for you to devour in less than an hour. The cake stays outside for a few days and does not spoil and can stay fresh for about a week if kept in the refrigerator and can be frozen for about 2 months. But well I did not have to worry about all that, the cake was cleaned out in a day and a half. Hope you enjoy the cake as much as we did. It is a really simple recipe to follow and bake and the cake itself is delicious.

Shilpa

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Strawberries – En Papillote

July 25, 2012 in Desserts, Recipes

The July Daring Bakers Challenge

Another very late daring cooks challenge. I am just glad I managed to complete the challenge! And this is so good. It’s an awesome dessert and the method of cooking makes the whole process so very easy. You just put the marinade and the ingredients together and put it into the parchment paper and transfer it to a hot oven. And after about 20-30 mins you get the most delicious dish. Just complement the fruits with some ice cream or sour cream or whipped cream and you have a very easy dessert. And it’s delicious too!!!

Our July 2012 Daring Cooks’ host was Sarah from All Our Fingers in the Pie! Sarah challenges us to learn a new cooking technique called “Cooking En Papillote” which is French and translates to “cooking in parchment”.

This method of cooking can also be used to cook vegetables, seafood or chicken. It has to a ingredient which will not take too long to cook. As the parchment cannot be in the oven for too long at very high temperatures. So I decided to try making a dessert with some strawberries using the En Papillote method. So here goes the recipe.

Ingredients:

 

4 servings

  1. 1 lb strawberries
  2. 3 tbsp orange liqueur
  3. 1 tsp brown sugar
  4. 1 tsp molasses
  5. 1/2 tsp vanilla essence
  6. 1/2 tsp orange extract
  7. vanilla ice cream or whipped cream or sour cream
  8. parchment paper
  9. kitchen string

Directions:

  • Mix the ingredients together and place it in the parchment paper as shown in the picture above.
  • Tie the parchment into a pouch.
  • Meanwhile preheat the oven to about 400F and place the pouches in the oven for about 20-25 mins.

  •  The picture above shows that the strawberry pouches soon after it is taken out of the oven.
  • Serve it with some ice cream, sour cream or whipped cream depending on your preference.

Thanks for reading my blog and hope you enjoy this recipe as much as I did. And you can try the recipe with vegetables, seafood or chicken, basically any ingredient which cooks quickly. And this update to my recipes is thanks to my friend and e-baking partner Sheela who recommended that I put in a calorie counter for my recipes. And thanks to my husband who has taken up exercising and eating healthy, I discovered a website that helps me do just that. These calorie counts are approximate and are not exact. This just gives me an approximate calorie count. Hope this helps all those who are worried about their calorie intake!

Shilpa

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Honey-Habanero Glazed Grilled Shrimp and Peach

July 7, 2012 in Appetizers, Recipes

Grilling Seafood and Fruits together

This is one delicious combination. I always knew that grilled shrimp is beyond delicious, but grilling peaches with shrimp, takes the shrimp to a whole new level. I was grocery shopping after coming back home to an empty refrigerator after my awesome California vacation and I saw the deveined shrimp shell on and my creative juices decided to help me out. I picked up all the ingredients and came up with this recipe as I walked through the grocery aisles. Not too many ingredients and you will definitely find many of the ingredients at home. So what’s not to love about this recipe. And it’s summer so why not fire up the grill and try out this recipe. This list of ingredients made about 7 skewers of grilled shrimp and peaches.

Ingredients:

  1. 1 lb shell on shrimp
  2. 2 peaches (sliced into 8-9 pieces each)
  3. 1 cup cilantro leaves
  4. 1/3 cup honey
  5. 1/3 cup olive oil
  6. 5-6 garlic pods (minced)
  7. 1/2 tsp crushed red pepper
  8. 1 tsp whole black pepper
  9. 2 tsp lemon juice
  10. 1/2 tsp rock salt
  11. 1 habanero chili

Directions:

  • First make the flavored olive oil by heating the oil and adding the minced garlic, crushed red pepper and whole black pepper.
  • Heat the oil till the garlic is slightly browned, now strain the oil out and add the garlic, and peppers to a food processor.
  • Next add the cilantro leaves, honey, 3 tbsps of olive oil, lemon juice, rock salt and deseeded habanero chilli.
  • Mince the ingredients together and add some more olive oil if the mixture is too dry.
  • Marinate the peaches and the shrimp in half the marinade for about half hour.
  • Skewer the deveined but shell on shrimp onto metal skewers with the peaches and grill the shrimp and peaches either on a grill or on the broil setting in the oven.
  • Turn the skewers over after about 5-7 mins. Baste each side of the skewer with the leftover marinade.
  • The grilled shrimp and peaches are ready to be devoured.

Though I say so myself, this was one of the most awesome shrimp dishes I have ever had. Grilling it with the shell on ensured that the shrimp did not dry out and make sure that the peaches are skewered through the skin. This ensures that the peaches do not disintegrate. You could make it spicier by adding more habanero chilli. This was one of the easiest dishes to make and I now wish I had a grill. So if you have a grill fire it up and try this recipe. I promise you will not regret it.

And once again thanks for reading my blog.

Shilpa

Photo courtesy my aunt, Geetha, after she tried the recipe….

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Whole Wheat Flaxseed Bread

June 21, 2012 in Bread, Recipes

A delicious and easy to make whole wheat bread

Those who know me well enough know that I have been off of store-bought bread for a while now. But that means that I have to make my own bread else I have to go without bread for a few days. So after a long break and not having bread for a while now, I decided to bake some bread for myself today. This is another treasure from the book Healthy Bread in Five Minutes a Day. It is just five minutes of work mixing the bread and another five minutes to shape it. And obviously it takes as long as it takes to bake the bread. And yes the flaxseed flavor is an acquired taste but it is extremely healthy and contains tons of omega-3 fatty acids, yeah the same stuff found in seafood. I am told that omega-3 fatty acids are a very healthy form of polyunsaturated fat. So all in all, this bread is extremely healthy, contains whole wheat, so there’s your fiber and then the flaxseed. And there is no oil or butter used! Now let me get to the ingredients. This makes about two 1-pound loaves. Now if you want all the detailed instructions that the authors of the book give, you will need to buy the book. It is a treasure trove of awesome instructions and little details that make your bread baking experience a really incredible one.

Ingredients:

  1. 1/4 cup ground flaxseed
  2. 3 1/2 cups white whole wheat flour (subdues the whole wheat flavor)
  3. 3/4 tbsp granulated yeast
  4. 1/2 tbsp salt
  5. 1/8 cup vital wheat gluten
  6. 2 + 1/8 cup lukewarm water

Directions:

  • Mix together all the ingredients in a large mixing bowl of lidded container. Do not knead the dough, just mix it well together and set it aside in the bowl.
  • Let the dough rise for about 2 hours. Let the dough rise and collapse.
  • Now you can either make the bread the same day after the initial rise but it tastes better if left in the refrigerator for atleast 24 hours.
  • When you are ready to bake the bread, dust the dough with some flour and cut off a grapefruit sized dough. Quickly shape the dough into a ball by bringing together the ends of the dough together underneath the dough and turning it to shape it.
  • Allow the dough to rise on a pizza peel prepared with cornmeal or lined with parchment paper. Cover the dough with a plastic wrap. Or you can use a greased cookie sheet or a silicone mat to let the dough rise.
  • Next place a baking stone on the middle rack of the oven and pre-heat the oven to 450 F for about 30 minutes. Also place an empty metal broiler tray on the bottom shelf of the oven.
  • Slash the top of the loaf with a serrated knife (parallel cuts) just before moving the dough into the oven. When you transfer the dough into the oven, pour 1 cup of hot water into the broiler tray and shut the oven dough.
  • Now bake the bread in the oven for about 30-35 mins till the bread is nicely browned.
  • Cool the bread in a cooling rack before slicing it.

Hope you enjoy baking bread at home as much as I did. I promise, you will love this bread and this recipe is a keeper for sure. If you do try the bread, please do let me know whether you like it. Thank for reading my blog and happy baking!

Shilpa

 

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Curried Black Eyed Peas

June 15, 2012 in Main Course, Recipes

A very simple and easy to make dish.

This is going to be a very short post. My absence from the blog world is thanks to my dissertation writing and that literally means that I have absolutely no time to update my blog. Which is kind of sad as that’s how I relax at the end of the day. But well, my PhD degree is a priority now but this recipe turned out so awesome that I really could not not write it up and blog about it. It took me about 20-30 mins to prepare (which excludes the time it takes to boil the peas). This recipe would serve 2 persons.

Ingredients:

  1. 2/3 cup black eyes peas (boiled)
  2. 1 cup vegetable stock
  3. 1/2 tsp mustard seeds
  4. 1/2 tsp cumin seeds
  5. 1 sprig curry leaves
  6. pinch asafoetida
  7. 1/8 tsp turmeric powder
  8. 1 tsp garlic paste
  9. 1/2 tsp red chili powder (to taste)
  10. 1/2 tsp black pepper powder
  11. 1/2 red onion chopped
  12. 1 small tomato chopped
  13. 1/4 tsp tamarind paste
  14. 4 tbsp coconut milk
  15. small bunch chopped cilantro
  16. 1 – 2 tsp oil
  17. salt to taste

Direction:

  • Cook the peas in the vegetable stock and some water.
  • Heat the oil in a saucepan and add the mustard seeds and cumin seeds.
  • Once they start to sputter, add the asafoetida, turmeric powder and curry leaves.
  • Next add the garlic paste and fry for a few mins till the raw smell of garlic disappears.
  • Now add the chopped onion and fry till it is translucent or lightly browned
  • Next add the chopped green chili and tomato and cook till the tomatoes and mushy and soft. Now add the cooked peas and tamarind paste and bring to a simmer.
  • Next add the red chili powder, black pepper powder and salt to taste depending on how spicy you want the dish.
  • Simmer the curry for about 5 mins.
  • Next add the coconut milk and simmer for a couple of mins. Do not bring it to a boil once you add the coconut milk. You could skip the coconut milk if you do not like or want to add coconut milk. But make sure that you reduce the spice if you are not adding the coconut milk.

Thanks for reading my blog and sorry about the short post but the choice was between not writing at all or writing a short blog. I chose the latter and I think I am all rejuvenated to work on my dissertation once again… And you can serve this with some rice or any bread. In fact I just had it plain with some salad. Quick, easy and healthy! Bon Appetit!

Shilpa

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Whole Wheat Bread

April 25, 2012 in Bread, Recipes

At last a successful everyday bread with 5 mins of prep time.

Somehow store-bought bread and I just don’t get along well anymore. My stomach knows exactly when it is store-bought and decides to punish me for it… :( So that’s when I decided to try making bread at home. I have tried a number of recipes and white bread is easy to make, but then that’s not healthy. So I read and read and re-read during my lunch and dinner breaks and realized that the secret to whole wheat bread is vital wheat gluten! Once you have this, you can make brilliant whole wheat bread at home… And to add to it, you need only 5 mins of your hands on time. Just mix the ingredients together and the next day you have fresh out of the oven healthy, no preservative bread! Now why on earth would I buy bread anymore? Well I am going to avoid it as far as I can now. And this has now given me the opportunity to try out different variations. I have a million ideas in my head and you guys will know of all my successful attempts right here…

A very useful resource I found online is the King Arthur Flour website. They have a brilliantly written blog as well, very detailed and very nice recipes. At least the two recipes I have tried till now are perfect and I am going to make them again and again. That’s where I discovered the brilliantly written book - Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free Ingredients by Zoe Francois & Jeff Hertzberg MD. They have very nice recipes and they also give very detailed instructions on what kind of flour to use and how to handle the dough etc. A must buy book if you are interested in baking bread at home. Now let’s get to the recipe. This makes about two 1 pound loaves.

Ingredients:

  1. 2 3/4 cups whole wheat bread
  2. 1 cup all purpose flour
  3. 3/4 tbsp instant yeast (1 packet)
  4. 1/2 tbsp salt
  5. 2 tbsp vital wheat gluten
  6. 2 cups warm water (115F)

Directions:

  • Mix all the ingredients together in a large mixing bowl or a dough tub.
  • Cover the bowl and keep it outside for 2 hrs at room temperature. I left it outside overnight and let it rise.
  • The next day morning before leaving for work, I moved it into the refrigerator.
  • In the evening or anytime in the next 14 days cut out a grape sized piece of dough and form a ball of it without kneading or punching down the dough. You want all the air to remain in the dough, this leads to a nice light loaf.
  • Stretch the dough out a little to form an almond shaped loaf.
  • Transfer the dough ball onto a silicone mat, pizza peel sprinkled with cornmeal or parchment paper.
  • Now let the dough rise for about 90 mins. About 60 mins into the rising time, place the baking stone in the oven and pre-heat the oven 450 F.
  • Place an empty metal broiler pan below the baking stone.
  • At the end of the rising time, place the bread on the baking stone. If using the silicone mat, transfer the bread into the baking stone directly after 2/3 time into the baking time.
  • Bake the bread for 30 mins or till the bread crust is browned.
  • Cool the bread on a cooling rack for about 20 mins and then cut it into slices.

Voila here’s the bread ready to be devoured any way you wish. I made some pesto egg salad and made an egg salad sandwich. The fact that this is fresh bread, elevated a simple egg salad sandwich to a whole different level! And this tastes good just toasted with soe butter.

And you can use the rest of the dough as and when you want or bake it all in one go. I can bake fresh bread at home anytime I feel like now. Thanks for reading my blog and hope you enjoy this recipe.

Shilpa

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Spanish Rice

April 15, 2012 in Main Course, Recipes, Rice

My take on Spanish rice…

This is my take on Spanish Rice. And this is quick and very very easy to make. And all the ingredients here in this recipe are almost always  present in my refrigerator and pantry. This takes about 20 mins of active cooking time and takes another 15 – 20 mins to cook the rice. This recipes would serve two persons. I was able to stretch it out to three meals as I combined it with some soup, salad, etc.

Ingredients:

  1. 3/4 cup basmati rice
  2. 1/2 cups green peas
  3. 1 jalapeno-mango chicken sausage (sliced)
  4. 1/4 red onion (sliced)
  5. 1/2 tomato (diced)
  6. 2 cups vegetable stock
  7. 1 tsp paprika
  8. 1/2 tsp coriander powder
  9. salt to taste

Directions:

  • Wash the rice and soak the rice in some water.
  • Saute the sausage pieces in a saucepan.
  • Once the sausage pieces are browned, add the onions to it. Saute the onions and sausages till the onions are pink.
  • Next add the tomatoes to the sausages and saute till the tomatoes are just slightly mushy.
  • Next add the peas to the mixture and saute for a couple of mins.
  • Now add the paprika and salt to the mixture and mix completely, then add the vegetable stock, rice and salt.
  • Now cover and cook till the rice is cooked through.
  • Serve hot with some yogurt or just by itself.

As I said this is real easy recipe. I made this in a rice cooker and I used just one pan. So basically, easy to cook and easy to clean up after. It is a one pot dish and takes only 20 mins of your active time. The rest of the time it cooks without needing your attention. Hope you enjoy this recipe and thank you for reading my blog.

Shilpa

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Apple-Walnut Baguette

April 11, 2012 in Baked Treats, Bread, Recipes

The Fondue Bread

I have always loved the idea of baking bread at home. But yeast and I were never good friends. But ever since I joined the daring bakers, I have been able to overcome this fear. I have baked quite a few breads with yeast and have got it right. But I have never tried out recipes outside of the Daring Bakers. I thought it was about time to venture out on my own and see if the training through the Daring Bakers group had paid off. And must say, it definitely has. I was more confident in what I was doing and knew how to pick a good recipe and voila I managed to bake the perfect baguette with apples and walnuts. And to add to it, it goes perfectly with cheese fondue. :)

 

I found this recipe at http://www.kingarthurflour.com/blog/2010/02/11/whats-the-best-possible-way-to-serve-this-bread/. I loved the detail in which she goes and that really helped with my making the perfect baguette. The bread is really easy to make and takes about 5 mins on day one when you make the starter and about 20 mins of active time on the second day when you actually knead and shape the bread. And yes I did buy the special pan (baguette pan) for the bread and it was a good decision. The bread had a great crust and was flavorful and moist and soft inside. The rye flour added to bread adds a nice flavor to the bread. This makes two small or one large loaf of the bread.

Ingredients:

For the Starter:

  1. 1/2 cup King Arthur Unbleached All-Purpose Flour
  2. 1/8 cup rye flour (white, medium, or pumpernickel); OR King Arthur white whole wheat flour
  3. 1/2 + 1/8 cups cool water
  4. 1/8 teaspoon instant yeast
For the Dough:
  1. all of the starter
  2. 1 cups King Arthur Unbleached All-Purpose Flour
  3. 1/2 + 1/8 teaspoon salt
  4. 1/4 teaspoon instant yeast
  5. 1/2 cup coarsely chopped walnuts, toasted and cooled
  6. 1/4 + 1/8 cup dried apple pieces

Directions:

Mix the ingredients listed under started in a mixing bowl and keep it aside for 12-18 hrs.

  • Next step would be to add the rest of the flour, salt and yeast to the starter and make a soft dough. I did the kneading with my hands and did not use a stand mixer. You could use a stand mixer if you have access to one.
  • Next add the dried apples (do not use fresh apples as the moisture in apples will cause the bread too soggy) and the walnuts to the dough and knead them into the dough. You don’t need to knead the dough too much. Just make sure that all the walnuts and apple pieces are incorporated with the dough.
  • Now transfer the dough to a lightly greased bowl and let the dough rise for 60-90 mins or till the dough has doubled in size.
  • Once the dough has risen, divide the dough into 2 parts or use all the dough to make one loaf.
  • Roll the dough out into an oval shaped piece about 12″ long and 4-6″  wide.
  • Fold the dough along the long side and seal the edge using the heel of your hand. Repeat this once again.
  • Now shape the dough by tapering the ends.
  • Now transfer the dough to a greased baguette pan or onto a parchment paper on a baking sheet.
  • Cover the loaves and let it rise for another hour or so. In this time the dough will get puffy.
  • When the dough is almost risen, pre-heat the oven to 425 F.
  • Now spritz the loaf with some water and make a long slash on the loaf/loaves and transfer it to the oven and bake in the oven for 25 mins or till the bread is browned.
  • Transfer the bread to a cooling rack and let it cool completely before cutting it.

I loved this bread. I know I am going to try out healthier versions of this bread. I loved the rye flavor and am sure you will love it too. The crust is nice and brown and the inside of the bread is soft and fluffy. I had this bread with butter and also had it with pasta. It was absolutely delicious. I hope you love it too and a big thanks to blogger at the King Arthur Flour blog. The recipe is awesome and the instructions were brilliant.

Shilpa

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Asparagus, Leek and Pea soup

April 9, 2012 in Recipes, Soups

A three ingredient surprise…

I have never had an asparagus, leek and peas soup. So I had no idea how this was going to turn out. And the reason I came up with it was because I bought leeks the other day and wanted to use it in a soup but then landed up using up the other ingredients which were to be part of the soup for other dishes… :) So now I was left with the leeks and no soup. I decided to make roast some asparagus for lunch and had the ends (the thick not roastable parts) on my cutting board. This time I decided not to throw it out, instead decided look up recipes which would actually allow me to use the ends as well. That’s how I landed up at one of my favorite blogs: What’s for lunch honey. And Meeta had a wonderful looking soup she had there with asparagus ends. I modified the recipe (http://www.whatsforlunchhoney.net/2006/05/creamed-asparagus-and-leek-soup.html) to create one of my own. And this soup is creamy, surprisingly so! It takes hardly any active time of yours. I just steamed the asparagus ends in a rice cooker with the steamer. And then once it was all softened, i just tossed the ends along with the peas into the same water and let it boil for sometime and I did not have to keep an eye on it. So here’s the recipe and it serves about 2-3 persons.

Ingredients:

  1. 1 bunch asparagus ends
  2. 1 cup chopped leeks (the light green and white parts only)
  3. 1 cup frozen peas (or fresh)
  4. 1/2 tsp butter
  5. 1-2 tsp olive oil
  6. 1/2 tsp red chili powder
  7. salt and pepper to taste
  8. 1 tsp yogurt per bowl of soup

Directions:

  • Steam the asparagus ends using about 3 cups of water for about 15-20 mins.
  • Next toss the ends and the peas into the same water and let it simmer for another 15 mins.
  • In the meanwhile heat the olive oil and butter in a saucepan and add the leeks to it. Saute the leeks till it is browned slightly. This took about 15 mins.
  • Now transfer the asparagus, peas and water to the saucepan and let the ingredients simmer for 5 mins.
  • Now transfer this to a blender and blend it.
  • Next use a strainer to strain out the soup and place the soup back on the stovetop.
  • Now add the red chili powder, salt and pepper and bring to a boil.
  • Transfer the soup to serving bowls and top with yogurt.
  • Serve hot with some croutons (I did not use the croutons).

I loved the soup. It was delicious and amazingly so given the fact that I had put just salt and pepper to it and no other added ingredients. You could add some vegetable stock to this to enhance the taste even further. But I loved it just the way it is. This is going to be a permanent feature on my menu at home now, as both Amit and I love asparagus and now we can use the ends too. Thanks for stopping by at my blog and hope you enjoy this soup as much as I did.

Shilpa

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Chicken and Egg Coconut Cilantro Curry

April 8, 2012 in Chicken, Eggs, Main Course, Recipes

Happy Easter!!!

I know I am supposed to be on a healthy eating spree but then I believe that on festivals, you should eat and not think about diets and healthy food etc. All that you should think about is tasty, yummy and delicious food. :) So I decided to go ahead and make a curry which is absolutely delicious. I made the masala powder based on what spices I felt like cooking the chicken and egg with. I have made the masala powder and saved it for future recipes. It is a pretty versatile spice powder. And really does not take too long to make. This serves 2-3 persons and takes about 45 mins to prepare.

Happy Easter to everyone and hope everyone has a wonderful day…

Ingredients:

  1. 1.5+1 tsp masala powder (recipe at the end)
  2. 1 chicken breast (cut into 1″ cubes)
  3. 2 hard boiled eggs (cut into 2 halves)
  4. 5 cloves garlic
  5. 1″ ginger
  6. 1 large bunch cilantro leaves
  7. 1/2 red onion (sliced)
  8. 1/2 tomato (chopped)
  9. 1/2 cup coconut milk
  10. 1/2 cup water
Ingredients for Masala Powder
  1. 1.5 tsp black pepper
  2. 1.5 tsp cumin seeds
  3. 1 tsp fennel seeds
  4. 1 red chili
  5. 1/4 tsp cloves
  6. 1″ cinnamon
  7. 1.5 tsp coriander powder

Directions:

  • Dry roast the ingredients under the masala powder list. Once the dry spices are roasted and smell wonderful, grind the spices to a fine powder.
  • Marinate the chicken pieces in a paste made of the garlic, ginger and coriander leaves.
  • In the meanwhile heat the oil and add the red onions to it.
  • Fry the onions till it is dark brown.
  • Now add 2 tsp of the masala powder and mix till throughly mixed.
  • Next add the chopped tomatoes and let the tomatoes get mushy.
  • Add some water to this mixture if it gets too dry.
  • Once the tomatoes are cooked thoroughly, add the chicken cubes to the onion mixture.
  • Cook the chicken till cooked through.
  • Now add the water to the chicken and let the curry simmer for 5 mins.
  • Next add the coconut milk, hard boiled eggs and salt to taste. Let the curry cook for a few mins till you get the desired consistency for the gravy.

Thanks for reading my blog and do let me know how the dish turns out if you do try it.

Pictures from Readers who tried this recipe

  • My aunt Geetha made the dish for her Vishu Meal… :) That’s New year’s day in Kerala… I am honored….

Shilpa

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