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THE REAL CHICKEN CURRY

July 29, 2011 in chicken, curry

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The Durban local Indian newspaper, The Post, had its first Real Curry Competition in March 1999. I have been cooking some of the recipes of the top 10 finalists since then. There are so many recipes around for a chicken curry and I am always trying something new but I have to admit that it will take a lot to beat this recipe for The Real Chicken Curry. The blend of spices used in this curry is very aromatic and I like to make this dish when I am entertaining friends.

 

THE REAL CHICKEN CURRY

 

 

 

 

 

500gr chicken fillets (cut into strips)

4 Tablespoons butter ghee

1 Tablespoon oil

1 large onion, chopped

1 medium stick cinnamon

2 cloves

4 whole cardamoms

4 dried chillies

1 sprig curry leaves

2 teaspoon curry powder

1 teaspoon crushed garlic

1 teaspoon crushed ginger

2 teaspoon salt (or to taste)

¼ teaspoon turmeric powder

1 medium tomato (chopped)

1 Tablespoon gram flour (mix with half a cup of cold water to form a paste)

125ml fresh cream (do not be tempted to use more – it will spoil the flavour of the spices

3 medium potatoes (peeled and cut into desired size, par boiled and seasoned with salt and 2 teaspoon of curry powder and dried in deep oil until golden brown in colour and fully cooked)

½ teaspoon fennel powder

Fresh coriander

 

 

 

Heat the butter ghee and oil, sauté onions, cloves, cardamoms, cinnamon, dry chillies and curry leaves until the onions start to brown.

Add the curry powder, turmeric, salt, ginger and garlic and the chicken.

Mix well and cook on low heat for 15 minutes stirring occasionally.

Add diced tomato and simmer for 10 minutes.

Add the gram flour mixed in half a cup of cold water to the curry and simmer for a further 10 minutes.

Add fresh cream and mix well.

Arrange fried potatoes in the gravy.

Cook on low heat for a further 10 minutes or until the gravy has thickened.

Sprinkle the fennel powder and the fresh coriander over the curry once it is cooked.

Serve with rice, roti or naan and sambals.

Delicious!!!1

 

 

 

 

 

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SPICY SWEET AND TANGY TOMATO CHUTNEY/ DIPPING SAUCE

July 27, 2011 in chutneys

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Bit of a shocker last night seeing Marion going home in Masterchef Australia losing to Aaron in the Satay sauce cook off. It’s given me the idea of posting this recipe for a spicy sweet and tangy tomato chutney that is usually served with savouries like samoosas, chilli bites, vadas, puri pattas etc. as a dipping sauce in most Indian homes. There are numerous chutney or dipping sauce recipes (some of which I will be posting in the future) but the most popular is the tomato chutney.

I have always purchased the readymade variety from the Indian specialist shops – the recipes that I had for making this sauce from scratch was very time consuming until I came across this very easy recipe. The tanginess of the sauce is very finger licking.

 

 

SPICY SWEET AND TANGY TOMATO CHUTNEY/ DIPPING SAUCE

 

 

 

 

1 bottle tomato sauce – all gold

1 bottle cross Blackwell chilli sauce

1 bottle Mrs balls original chutney

Mix together the first 3 ingredients in a saucepan.

 

2 Tablespoon oil

1 Tablespoon mustard seeds

1 Tablespoon cumin seeds

1 Tablespoon sesame seeds

1 teaspoon green masala (can be increased according to taste)

1 Tablespoon garlic, crushed

1 Tablespoon methi masala (can be increased according to taste)

2 sprig of curry leaves

Salt to taste.

Fry the mustard seeds, sesame seed, green masala, garlic, methi masala, cumin, curry leaves and oil for about a minute.

Use brown vinegar to clean out the bottles and add to the frying spices.

Pour over sauce and mix well.

Season with salt to taste.

 

Bottle and refrigerate – can be used immediately but tastes better the next day as the flavours set in.

 

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CUBAN RICE AND BEANS

July 25, 2011 in Vegetables

5 Comments »

One of the highlights for me of our family USA vacation was our stay in Keywest. It’s known for being the southernmost city in the continental USA and is closest to Cuba. The sun sets daily over the Gulf of Mexico and can be seen from Mallory Square and is a wondrous sight to see and experience. Keywest has its own annual mardi gras street party known as Fantasy Fest which is held in the last week in October and runs for 10 days. We were in Keywest only for 2 nights of the festival and I absolutely loved the atmosphere, the buzz and vibe with its more than a hint of risqué which always appeals and was very sad to leave before the grand finale which ends in a body painting contest and a Halloween party.

 

 

 

 

Keywest is known for its seafood and the famous keylime pie. It’s only recently that I have become aware of such a thing as food photography (not that I have any practical knowledge) – all my pictures taken on our holidays are more fun pics and are like the foodnetwork’s ‘Gary’s Big Bites’.

 

 

My daughter, Linda eating crumbed conch which is a large mollusc (a sea snail). Conch is very popular in Florida. 

  

 

Rajen’s prawn cocktail – he was too quick to be caught munching.

 

 

My steak stack.

 

The first night of the Fantasy Fest kicked off with the Goombay festival which has the tastes, sights and sounds of the Caribbean and is a family friendly street party.

 

 

 

 The Cuban influence, as it is so close to Keywest, can be seen in the food as well. My daughter, Lynn, buying the Cuban rice and beans at the Goombay festival which must be the most inexpensive meal that we had during our trip but it was so tasty and I was so pleased when I found a recipe to make it and it’s perfect for meatless Monday.

 

 

 

 

CUBAN RICE AND BEANS

 

 

Serves 4

2 Tablespoons cooking oil (olive, canola etc.)

1 medium onion, diced

1-2 clove garlic, peeled and chopped

1 large green pepper, deseeded and sliced

1 cup long grain rice

1 teaspoon each ground cumin and oregano

½ teaspoon chilli powder

300g can tomato puree

11/2- 2 cups hot water

425gr can red kidney beans, drained

2 Tablespoon fresh coriander, chopped

½ – 1 teaspoon salt

Sour cream and chopped fresh coriander to garnish

 

Heat the oil in a large pan. Add the onion and garlic and sauté until the onion is soft.

Stir in the green pepper and cook, stirring frequently for about 2 minutes.

Add the rice and stir until it is evenly coated with oil.

Cook stirring frequently until the rice has turned milky white.

Add the cumin, oregano, chilli powder and tomato puree.

Pour in 1 ½ cups hot water and stir until everything is well combined.

Bring the mixture to the boil and then reduce the heat to a gentle simmer and cover.

Cook for about 15 minutes or until the rice is just tender, stirring occasionally to make sure the rice does not catch on the bottom.

If the mixture looks too dry, add another ¼ cup hot water repeat if necessary).

When the rice is cooked, stir in the beans and coriander and salt to taste.

 

Top each serving with a dollop of sour cream and chopped fresh coriander.

 

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by mitzireddy

SPICY CHEESE AND SALSA CHOWDER

July 22, 2011 in soup, Vegetables

8 Comments »

When eating a soup or chowder all I was interested in if it was tasty – until I had to answer a question in Pink’s Friday weekly quiz as to the difference between the both. I now know better – chowders are usually thicker and sometimes creamy whereas soups are usually lighter and thinner.

This recipe is from Simon Holst’s cook book and the unusual ingredients make this not only a substantial and filling meal but also a memorable one especially when served with the optional extras. It’s also not time consuming to make and is delicious to eat in this chilly weather.

 

 

SPICY CHEESE AND SALSA CHOWDER

 

 

 

 

 

 

 

 

 

 

 

 

 

Servings: 4 -6

 

1 Tablespoon olive or canola oil

1 medium sized onion, diced

¼ tsp. chilli powder (optional)

½ tsp. cumin

½ tsp. oregano (dried)

2 cups hot water

500gr potatoes (approx. 4 medium sized potatoes), peeled and diced

2 teaspoon instant chicken or vegetable stock (I used 1 veg. stock cube)

410g can cream style corn

1 cup milk

300g jar (about 11/4 cup) salsa, mild or medium

1 -1 ½ cups grated cheddar cheese

Salt and pepper to taste

 

 

 

 

Heat the oil in a large pot.

Add the onions and cook until softened.

Stir in the chilli powder, cumin and oregano and cook for about a minute longer.

Add the hot water, potatoes and instant stock.

Mix well and cover the pot.

Simmer for about 10 minutes or until the potatoes are very tender.

Blend or process the mixture until smooth.

Return the puree to the pot.

Add the corn, milk and salsa.

Simmer for about 5 minutes.

Remove from the heat and stir in the grated cheese.

Season the chowder with salt and pepper to taste.

Serve as is or topped with one or more of the following optional extras:

Sour cream or plain unflavoured yoghurt

Chopped coriander

Diced avocado

Diced tomato

Finely diced red or green pepper

Corn chips

 

 

 

 

 

 

 

 

 

 

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EASY EAST-WEST PORK PIE

July 20, 2011 in meat, savoury tarts and pies

13 Comments »

I couldn’t resist trying out this recipe with its intriguing name – brings to mind a fusion of interesting flavours (my sister, Pepe, should be grinning – she has a German boyfriend).

Recipe books for me are read like a novel and I have collected a few over the years. I unearthed a cook book that I have had for a few years from under a pile of other books and magazines – it’s by a New Zealand cook book author, Simon Holst and this recipe is from his book, Dish it up.

On rereading his book now I found it more appealing, as with time one’s taste and palate changes and develops. His recipe for the East-West Pork pie worked like a dream and I will be posting other dishes from his book in the future.

A pie for me is never too much of an effort to make – not only because it’s very high in my list of favourites – but also because ready-made pastry can be bought at all supermarkets (lol).

This pie was demolished at great speed – proof that it’s tasty!!!!

EASY EAST-WEST PORK PIE

 

 

 

 

 

Servings:4

1 x roll ready- made puff pastry (400gr)

500gr minced pork

1 large clove garlic

4 spring onions, sliced

1 medium apple, grated

2 Tablespoons sweet chilli sauce

1 Tablespoon soy sauce

1 teaspoon sesame oil

1 teaspoon salt

½ cup bread crumbs

Lightly beaten egg (or milk or water) to glaze

Preheat oven to 200 C while you prepare the filling.

Place the garlic, sliced spring onions, pork mince and grated apple in a food processor and process till well mixed.

Add the chilli sauce, soy sauce and oil and process again.

Add the salt and breadcrumbs and process again until evenly mixed.

Place the pastry on a lightly floured board and divide into half.

Gently roll out each of the pastry into a 30cm square.

Lay the first sheet of pastry on a baking paper lined baking sheet.

Spread the filling on the pastry leaving a 3cm gap around the edges.

Brush the exposed pastry edges with water.

Place the second pastry sheet over the filling.

Gently press the edges together to seal, then fold the edges under and flute the edge using your fingers or a fork.

Use a fork to make air vents every few centimetres over the pastry surface.

Brush the pie with a lightly beaten egg (or milk or water) then bake at 200 C for 20 minutes.

Reduce the heat to 180 C and bake for a further 20 minutes.

Cut into squares and serve warm or cool.

A little extra sweet chilli sauce makes an ideal accompaniment.

 

 

 

 

 

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PAPPADUM STACK

July 18, 2011 in Salad, Starters, Vegetables

17 Comments »

 

My childhood memories of living in a large Indian community in Durban when entertaining, meals were like a mini buffet – a large spread of various tasty dishes with no real distinction between a starter and main course. This has gradually changed with time and one of the starters that I make when avocados are in season is a pappadum stack. I usually use smoked salmon shavings as part of the ingredients – but the local supermarket did not have any in stock so this is now perfect for meatless Monday!!!!

A pappadum is a thin, crisp, crunchy Indian preparation sometimes described as a cracker or flatbread. Pappadum, as we know it, has many names in different parts of India, papad, pappadam, appalam, appadum, happala, and pappadum.

My favourite has to be poppadum as it is known in the UK – when a pappadum is being fried – it literally pops into a crisp crunchy cracker.

Pappadums are an important part of Indian cuisine and is served almost daily with meals in the Gujarati community. Although the recipes say it is easy to make I am not rushing to attempt making it – once the dough is made and rolled out into very thin discs – there is a drying out process of the disc which can be time consuming. Fortunately readymade pappadums are stocked in most supermarkets and are available in plain to spicy flavours.

 

 

 

 

 

Pappadums can be cooked in various ways – in a microwave, grilled in an oven, baked over an open flame but deep frying the pappadum produces the best result and takes only a few seconds to cook.

 

 

 

 

 

 

Pappadums can be eaten as a snack or appetizer served with dipping sauces and chutneys or served as in some parts of India to finish off a meal – I enjoy eating pappadums either way.

The recipe for my pappadum stack has salad ingredients that I enjoy – this can be changed to one’s personal taste.

Once the pappadum stack is plated, serve immediately to avoid the pappadums from turning soggy.

 

PAPPADUM STACK

 

 

 

 

 

 

 

One serving

Ingredients

2 pappadums, fried

40gr smoked salmon shavings (optional)

Avocado, sliced, cubed and dipped in lemon juice

Cherry tomatoes, sliced in half

Red onion (thinly sliced)

Green pepper, finely chopped

Cucumber, finely chopped

Sour cream

Sweet chilli sauce

 

Place a fried pappadum on a serving plate.

Spread a mixture of the salad ingredients over the pappadum.

Add a small dollop of sour cream over the ingredients.

Add a few squirts of sweet chilli sauce.

Cover with the second fried pappadum .

Repeat the process of spreading the salad ingredients over the second pappadum.

Finishing off with a dollop of sour cream and a few squirts of sweet chilli sauce.

Serve immediately.

Every mouthful different and delicious!!!!!

 

 

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by mitzireddy

Friday Food Quiz Number 60

July 17, 2011 in Uncategorized

6 Comments »

 

Its early hours of Sunday morning – dark and chilly and I am the only one out of bed- it is going to be a busy day and I wanted an early start. I am sitting in a warm cosy kitchen with my pets for company and working on the answers to Pink’s weekly quizzes which I have recently started doing – I am enjoying it very much. 

 

1. What are the main ingredients of a Cassoulet?

 Haricot beans, pork and duck

2. What is seasoned flour?

 Flour that has spices and seasonings like salt etc added to it.

3. Which fruit is the richest known source of the antioxidant called lycopene?

 Tomato

4. Why is it advisable to rest steak for a couple of minutes after cooking?

 To allow the juices to settle

5. What is a galette?

 A French cake made with a rich flaky crust.

6. What is chimichurri?

Sounds like some exotic fruit but is a green sauce

7. Where is Polenta a staple food?

Italy

 

8. What is Chaîne des Rôtisseurs?

 An international gastronomic society based in Paris

9. What is a Pink Lady?

 A gin based cocktail

10. What is a sommelier?

 Wine steward

 

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by mitzireddy

VADA (popular Indian savoury snack)

July 14, 2011 in snacks savoury

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Before the days of food processors my mum would grind the split peas on an oblong grinding stone – this was seriously hard work and would take a few hours – and she would make huge quantities (especially for our large family gatherings ). Whenever I make vada (using my food processor) I always remember my Dad’s words while watching my Mum grind the split peas – he said that we will never be able to work as hard as her. She was one of a kind – full of energy and inner strength. I am very grateful for modern technology and love kitchen appliances that make life so much easier.

 

 

Vada is not as well-known as chilli bites – it is a South Indian fried savoury snack – it’s very delicious – it’s hard to stop the family from eating it as soon as it is fried. It might look a bit daunting to make–it is fairly simple – like everything once you have done it once it gets easier.

 

VADA

 

 

 

 

 

 

 

 

 

 

1 1/2 cup yellow split peas (available in all supermarkets)

1 onion, finely chopped

½ bunch fresh coriander, finely chopped

6 green chillies, finely chopped

½ bunch spring onions, finely chopped (optional)

Small piece of fresh ginger (about 1 Tblsp), grated

4 cloves garlic, grated

1 teaspoon cumin

1 teaspoon baking powder,

1 ½ teaspoon salt

Oil for frying

 

Soak the yellow split peas in a bowl filled with cold water until soft – preferably overnight.

Drain the water from the yellow split peas.

Grind the yellow split peas in a food processor to a coarse paste – if the mixture is too dry – add 1 – 2 tablespoons of cold water (not more than that – the mixture must be pliable and not runny).

Remove the ground split peas from the processor and place into a mixing bowl.

Add the onions, salt, ginger, garlic, green chillies, cumin and baking powder to the ground split peas and mix well.

Add the fresh coriander and spring onions to the mixture and mix well.

Divide the mixture into equal portions (approx. 18)

Roll each portion into a ball and flatten it on the palm of your hand into a round disc.

Make a dent in the centre of the disc (to ensure even cooking).

Fry in moderate oil till golden in colour.

Remove from the oil and drain well on absorbent paper.

Serve hot with tomato chutney.

 

Yummy stuff !!!

 

 

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by mitzireddy

DOUBLE TREE HOTEL CHOCOLATE CHIP COOKIES

July 12, 2011 in Biscuits

9 Comments »

During our family holiday to the States in October last year we stayed at the Doubletree hotel in Key West. Doubletree, besides being a fab chain of hotels, is famous for their chocolate chip cookie which is given to each guest as they check in. This tradition was introduced in the 1980s and is used to suggest Doubletree hospitality and to differentiate the brand from its competition. This marketing strategy obviously works as I have no hesitation recalling the name of the hotel.

The cookies are referred to as “warmers” by the staff and are baked several times a day in the hotels kitchens and are kept warm in the ovens built into the hotels’ front desks. These cookies are also sold online and the cookies obviously have to be excellent to be associated as part of the hotel brand.

The original recipe is brand protected for more than 2 decades – the recipe below is the copycat version

Not another chocolate chip cookie recipe – I know (it’s the reason why I delayed doing this post) – but these are really yummy and not sickly sweet – and well worth trying. These cookies are very moreish – I made daily trips to the receptionist, during our stay, for the cookies to munch with our nightcap of coffee.

DoubleTreeHotel

Chocolate Chip Cookies  

 

 

 

 

 

 

 

INGREDIENTS:

 

1/2 cup rolled oats

2-1/4 cups all-purpose flour

1-1/2 teaspoons baking soda

1 teaspoon salt

1/4 teaspoon cinnamon

1 cup (2 sticks) butter, softened

3/4 cup brown sugar, packed

3/4 cup granulated sugar

1-1/2 teaspoons vanilla

1/2 teaspoon lemon juice

2 eggs

3 cups semi-sweet, chocolate chips

1-1/2 cups chopped walnuts

 

DIRECTIONS:

Preheat oven to 180 C degrees.

Grind oats in a food processor or blender until fine. Combine the ground oats with the flour, baking soda, salt and cinnamon in a medium bowl.

 

Cream together the butter, sugars, vanilla, and lemon juice in another medium bowl with an electric mixer. Add the eggs and mix until smooth.

Stir the dry mixture into the wet mixture and blend well. Add the chocolate chips and nuts to the dough and mix by hand until ingredients are well-incorporated.

 

Spoon rounded 1/4-cup portions onto an ungreased cookie sheet. Place the scoops about 5 cms apart. You don’t need to press the dough flat. Bake for 16-18 minutes or until cookies are light brown and soft in the middle. Store in a sealed container when cool to keep soft.

 

For the best results in warm weather is to chill the dough overnight in the refrigerator before

baking the cookies.

 

Makes 20 cookies.

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by mitzireddy

ROASTED BABY BEETROOTS

July 10, 2011 in Vegetables

12 Comments »

 

While heading towards the vegetable section at the local supermarket a few weeks ago I saw shoppers and the supermarket staff grabbing cabbages and baby beetroots which were selling at a reduced price. Needless to say I veered in that direction and bought cabbages and beetroots which I did not need – typical human reaction – cannot resist a bargain. When I got home I gave my helper the cabbages and the beetroots – and was taken aback when she said that she does not eat beetroot – I had to lol. I very rarely cook beetroot – hubby does not enjoy them – has been put off by childhood memories of the vinegar taste. I did some research and found this recipe by BBC food network chef Antony Worrall Thompson for roasted baby beetroots.

What a pleasure to avoid cooking beets on the stove and having to clean up the mess – the roasted beetroots were so delicious – had to stop myself from finishing most of them while still in the peeling the skin process. Baby beetroots will be appearing more often on my dining table and hubby enjoyed them as well.

 

ROASTED BABY BEETROOTS

 

 

 

Ingredients

  • ·       6 unpeeled beets
  • ·       3 medium unpeeled red onions
  • ·       4 unpeeled whole garlic cloves
  • ·       sprigs of thyme
  • ·       4 tbsp

For the glaze

Preparation method

  1. Preheat the oven to 180C.
  2. Place the beetroot, red onions, garlic, sprigs of thyme and olive oil in a medium-sized roasting tray making sure that the vegetables are well coated in olive oil.
  3. Roast for an hour and a half, until the beetroot feels tender. Peel and slice the cooked vegetables and put to one side.
  4. To make the glaze, place the roasting tray on a medium hob flame and deglaze by adding approximately two tablespoons of chicken stock, the balsamic vinegar and a teaspoon of chopped thyme
  5. Bring this to the boil making sure to stir until the liquid has reduced to a syrupy consistency. Season.
  6. Arrange the beetroot, red onions and garlic neatly on a warmed serving dish and cover in the glaze. Serve immediately.

 

 

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