Spicy Chicken Masala

A spicy dish, from the generous amount of dried chillies and peppercorns. I like it the way it is, spicy! If a moderate or mild spicy taste is preferred, use a lesser amount of both the dried chillies and peppercorns. But if you can take heat pretty well, I urge you to go for it, as the chillies really make the dish! I used more than the amount of dried chillies called for, as I love really spicy dishes. 

I've used desiccated coconut instead of fresh grated coconut. During simmering, I've added a couple of tablespoons of water at a time, as the dish appears dry. Not too much of water, as the chicken pieces are supposed to be coated with the thick gravy when done. I have omitted the last step with toasted fennel seeds. I'm sure it will be extremely fragrant from the fennel seeds but I was too lazy, maybe the next time.

Spicy and delicious dish. Great with white rice.

Spicy Chicken Masala (Chicken Perattal)
(Step-by-step Indian Cooking, Dhersini Govin Winodan)
1/2 cup cooking oil
3 stalks curry leaves
2 onions, peeled and sliced
1 chicken, about 1.5kg, cut into serving pieces, washed and drained\
salt to taste
1/4 tsp turmeric powder
3-4 potatoes, peeled and quartered (optional)
2 tsp fennel seeds

Paste :
1 tbsp cooking oil
20 dried red chillies
1 tbsp coriander seeds
1 tbsp black peppercorns
5 pods cardamom
7 shallots, peeled
2 stalks curry leaves
7 cloves garlic, peeled and chopped
1/2-inch knob ginger
2-1/2 tbsp grated coconut
1/2 cup water

1. Prepare paste : Heat oil in a wok and fry dried chillies, coriander, peppercorns and cardamom for 5 minutes. Remove and fry shallots, curry leaves, garlic, ginger and grated coconut until shallots brown lightly.
2. Put all paste ingredients except water into a blender. Add water bit by bit and blend mixture until very fine.
3. Heat oil in a wok. Add curry leaves, then onions. Cook until onions are brown. Add paste and fry until fragrant. Add chicken pieces and stir-fry to coat completely.
4. When juice start sizzling, add salt and turmeric powder. Mix well. Add potatoes now if using.
5. Cover wok with a lid and allow chicken to cook gently. Remember to stir occasionally. Cook until sauce is reduced and thickened.
6. Toast fennel, then grind onto a powder using a mortar and pestle. Sprinkle over chicken and serve hot with rice or breads.

I'm linking this post with Cookbook Countdown #32 hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray
Theme for August 2018 : Cooking With Spice!

Egg Curry

This egg curry is quite delicious. Hard-boiled eggs, potatoes and tomatoes are simmered in a curry sauce with spices ; cinnamon stick, star anise, cardamom pods, curry powder, chilli powder and ground black pepper. When the curry has done cooking and while still simmering, it is topped with some tempered spice. To temper the spice, heat some oil, and fry black mustard seeds, curry leaves and sliced shallots until the shallots brown, then pour over the simmering curry.

Delicious with fluffy white rice.

Egg curry
(Step-by-step Cooking Indian, by Dhershini Govin Winodan)
6 cloves garlic, peeled and chopped
1 in knob ginger, peeled and chopped
1/4 cup cooking oil
1 stick cinnamon
5 pods cardamom
1 star anise
3 stalks curry leaves
2 onions, peeled and sliced
3 potatoes, peeled and quartered
4 tomatoes, quartered
2 cups water
10 eggs, hard-boiled and peeled
1/2 cup evaporated milk
2 tsp mustard seeds
4 shallots, peeled and sliced

Curry paste :
2 tbsp meat curry powder (I use 4 tbsps)
1/2 tbsp chilli powder
1/2 tsp ground black pepper
1/4 cup water
salt to taste

1. Blend garlic and ginger into a paste and set aside. Combine curry paste ingredients and set aside.
2. Heat oil in a pan and stir-fry cinnamon, star anise and a stalk of curry leaves.
3. Add onions and stir-fry to a golden brown. Add garlic-ginger paste and simmer until fragrant before adding curry paste. Cook for 3-5 minutes.
4. Add potatoes, half the tomatoes and water and cook until potatoes are almost done. Add hard-boiled eggs and evaporated milk. Simmer for 15 minutes, then add remaining tomatoes.
5. Meanwhile, heat some oil in a wok. Fry mustard seeds, remaining curry leaves and shallots. When shallots brown, pour over simmering curry.
6. Allow curry to stand for 30 minutes before serving.

I'm linking this post with Cookbook Countdown #32 hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray
Theme for August 2018 : Cooking With Spice!

Zucchini-Cornmeal Cakes

These cake patties are originally served with Mint Chutney and Yoghurt, but I have taken the easier route of serving them with Thai Chilli Sauce instead.

The only spice used is a small amount of ground cumin (1/4 tsp) , but I have added more of it. Grated zucchini are mixed with some salt, then let sit for 10 minutes. Squeezed out the juice as much as possible, and there will be a lot of juice. Then mix the squeezed zucchini with the rest of the ingredients as per the recipe instruction. Make 2 tablespoons size balls, place in hot oil, flatten with the back of the ladle and fry until brown on both sides. Drain on absorbent paper towel.

I serve the Zucchini-Cornmeal Cakes with Thai Chilli Sauce and some fresh cilantro. The cornmeal adds an interesting texture. Nice cakes.

Zucchini-Cornmeal Cakes
(Dinner : Changing The Game, by Melissa Clark)
2 medium zucchini, grated (about 3 cups)
1 teaspoon kosher salt, plus more as needed
1/2 cup cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cumin
2 large eggs
3 tablespoons unsalted butter, melted
3 large scallions (white and green part), minced
1 small garlic clove, grated on a microplane or minced
extra-virgin olive oil, for frying

1. In a large colander, toss the grated zucchini with 1/2 teaspoon of the salt. Let it sit in the sink (or in a bowl) for 10 minutes to drain.
2. In a large bowl, combine the cornmeal, flour, baking powder, baking soda, cumin, and remaining 1/2 teaspoon salt; mix to combine.
3. In a separate bowl, whisk the eggs with the melted butter. Then add the egg mixture to the cornmeal mixture, whisking to make a thick batter. Squeeze as much of the remaining moisture out of the salted zucchini as possible, and then add the zucchini, scallions, and garlic to the batter; fold everything together gently.
4. In a large skillet over medium heat, add just enough olive oil to coat the bottom of the skillet. When the oil is hot, drop as many 2-tablespoons-sized balls of the zucchini batter into the skillet as you can to form a single layer, without the balls touching. Flatten each one with the back of a metal spoon. Fry until they are deep golden brown, 3 to 4 minutes per side. Transfer the zucchini cakes to a paper-towel-lined plate to drain, sprinkling them with salt to taste while they're still hot. Repeat with remaining batter.

I'm linking this post with Cookbook Countdown #32 hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray
Theme for August 2018 : Cooking With Spice!