Monday, 25 February 2013

Anula's Chicken Korma

 1 kg boneless chicken
2 large onions
5 garlic cloves
2 inch ginger chopped fine
1 cup oil
1 tbsp whole coriander seed
1/2 tbsp cumin seeds
7 whole cloves
3/4 tablespoon ground coriander
1/4 tablespoon ground black pepper
1 tablespoon garam masala
1/4 tablespoon turmeric
1/2 tablespoon salt (or more to taste)
1 tbsp gram flour
200 gms plain yogurt
200 gms fresh cream
1 tbsp  red chili powder
1/2  tbsp turmeric powder
1 large bay leaf
1 pinch green cardamoms, ground
1 pinch saffron (optional)
2 tablespoons fresh coriander leaves (optional)

For my korma I marinade the chicken with natural yogurt and black pepper.

Fry onions, garlic and ginger. Once the onions are softened, stir in the crushed cardamom seeds, cumin, coriander, turmeric, chilli powder, garam masala and bay leaf. Pinch off the ends of the cloves into the pan and throw away the stalks. Cook the spices with the onions for five minutes, stirring constantly.

Stir in the gram flour, flour, saffron, sugar and  salt, then slowly pour 300ml cold water into the pan, stirring constantly.Bring to a gentle simmer, then cover and cook for 10 minutes, stirring occasionally.

Remove the pan from the heat, take out the bay leaf and blend the onion mixture in a food processor, but let the mixture cool slightly first.

Add the chicken pieces and cream and cook for about 10 minutes or until the chicken is tender and cooked through, stirring regularly. Exactly how long the chicken takes will depend on the size of your pieces, so check a piece after eight minutes – there should be no pink remaining.

Garnish with fresh coriander leaves.. Enjoy with white rice!

Thursday, 21 February 2013

Kokum Mackerels(Sola Bangde)

Thank you Siddhi for sharing this wonderful recipe! 


8-10 fresh Mackerels(medium size)
8-10 dry kokum kernels
2 cups freshly grated coconut
6 green chilllis
6 dry red chillis
1 tea spoon tamrind pulp
2 inch ginger pieces
14-20 garlic cloves
1 tea spoon turmeric powder
1 table spoon corainder leaves
2-3 table spoon oil


Clean the mackerels properly.Do not make pieces of them, just cut head and tail part and clean inside stomach.Make 3-4 slits on each mackerel.Medium size mackerels are perfect for this dish.Clean them and keep them aside.

Grind together freshly grated coconut,green and dry red chillis,tamrind pulp,ginger,garlic cloves,turmeric powder and salt using very little water.Do not grind it very fine, but it should be coursely grinded  to dry paste using very little water.

Now apply this paste to the cleaned mackerels and keep for marination for 1 hour.After the marination time is complete heat a wide pan, preferebly non stick.Add 2-3 table spoon of oil in it.Place marinated mackerels one by one in one layer in it.Pour the remaining marination paste over it.Make 2-3 pieces of each kokum kernel and place them evenly all over the mackerel layer.

Close and cook it on low flame for 15-20 mins.They  should not be turned while cooking, so they should be cooked on low flame and cooking n low flame also enhances the flavour of kokum.When they are cooked garnish them with corainder leaves and serve them hot.

They taste best when served with rice and fish curry.

Preparation Time: 30 mins

Original Recipe

Tuesday, 12 February 2013

Goan Chorizo

Another Goan delight from Collins Do Carmo Souza. Since I use Goan Sausage in many of the recipes, its only fair that I put this up!

4 Kgs pork with fat
Juice of 3 limes
1 cup coconut feni
salt to taste.
Grind in 2 cups vinegar:
40 red Kashmiri chilies
1 tbsp cumin seeds
4 x 2" garlic piece
90 flakes of garlic
2" turmeric piece
20 cloves
3" Cardamon piece

Cut pork meat into large slabs.Apply 1 Tsp salt n lime juice& place in a wicker basket under a weight so the water drains out of the pork meat.After about another 4-5 hours add another tbsp of salt n lime juice [continue the salting n draining process for 24 hours if possible]Then wash n dry meat[in paper towels & cut into very small pieces.Mix the meat with ground spices while adding a little feni at a time ,during the mixing process.Store the meat in an airtight container.fill the pork meat in well washed clean guts,n tie with a string every 2-6" ,then dry it in the sun for 3 -6 days. & its ready to use..

Image courtesy

Saturday, 2 February 2013

Mince with poached eggs


3 tablespoons cooking oil
1 kilo  Mutton Mince
1 onion finely chopped
2 tablespoons ginger and garlic paste
1 teaspoon turmeric powder
1 teaspoon cayenne pepper or chili powder
1 tabelspoon garam masala
100 ml plain yogurt
100 gms green peas
2 tablespoons green chilies (minced)
4 tomatoes (pureed)
1 tablespoon sea salt
1 bunch fresh coriander (finely chopped)
4 Eggs


Heat the oil in a large frying pan or wok over medium high heat., toss in the onions and cook until they turn light brown and translucent.

Now add the ginger and garlic paste.  Cook for two minutes and then sprinkle in the turmeric powder and cayenne pepper or chili powder.

In goes the ground lamb. Cook for 10 minutes or until the mince appears cooked.

Add tomatoes and yogurt, green peas and salt and pepper to taste.

Cook for five minutes and add the garam masala and chilies.

Cook for a further five minutes.

Add coriander  and mix.

Once the Mince is cooked.... make small puddles (four of them) and drop eggs into them as shown below

Cover the pan and  let the eggs poach

                                         Once the with of the egg hardens up, you know its ready!

                Scoop each egg along with the mince under it, and serve with Hot Chapaties, Nann or Paratas!