Geetika's Recipes!

a collection of practical recipes

Chicken Curry – Thanjavur style

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Ingredients

  • Chicken – 1/2kg
  • Onion – 1 finely chopped
  • Tomato – 1 finely chopped
  • Ginger garlic paste – 11/2tsp
  • Turmeric Powder – 1/2tsp
  • Chilly Powder – 2 tsp – recommended is 1 tsp or less
  • Coriander Powder – 3tsp
  • Curry Leaves – 1 Spring
  • Coriander Leaves – few
  • Bay leaves – 1
  • Red chilly – 1
  • Cinnamon – 1”stick
  • Cloves – 2 nos
  • Salt to taste
  • Oil

To Grind

  • Cumin seeds – 1-1/2 tsp
  • Fennel seeds – 1 tsp
  • Kasa kasa -1 tsp
  • Small onions – 20 to 25 or use normal onions about 3 to 5
  • Curry leaves – 1 Spring
  • Granted Coconut-1/4cup

Method

Ground Masala

  • Take a pan, heat 2 tsp of oil and add all the above grind items one by one.
  • Fry it few minutes and allow to cool.
  • Then grind it into a fine paste and keep aside.

Curry Preparation

  • Take a vessel add oil and add cloves, cinnamon, bay leaves and fry well
  • Add onions and fry till it turns golden brown. Then add ginger garlic paste and saute it well until raw smell disappears
  • Add chopped tomatoes and add turmeric powder. Stir it well
  • Add Chilly Powder,coriander powder and salt. Stir it for few minutes and then add chicken
  • Saute them well for 10 minutes
  • Add the ground masala, water and salt. Close the vessel and allow to the chicken to cook.

Garnishing

  • Heat 2 tsp of oil in a pan, add mustard seeds, 1 whole red chilly and curry leaves. After the fireworks are over pour this over the gravy.
  • Sprinkle finely chopped coriander leaves.
  • Tasty and spicy chicken gravy was ready to serve

Source: http://geethaeasycooking.blogspot.in/2011/11/chicken-gravythanjavur-style.html

Saffron Milk Tea

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Ingredients

  • 1 1/2 cups raw milk
  • 1 cup water
  • 2 T.  tea
  • 15-25 saffron strands
  • 3 cardamom pods
  • 2 tsp. raw honey

Instructions

  • Place the water and optional cardamom into a small saucepan and bring it to a boil.
  • Simmer the pods for 5 minutes.
  • Turn off the heat and add the saffron threads. Allow the strands to steep for 5-8 minutes.
  • Add the remaining ingredients. Stir and heat the milk to warm, not boiling, to protect the living nutrients in the raw milk.
  • Strain and serve, adding more sweetener if desired, to taste.

Panzanella

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IMG_2375Ingredients
few bread slices
3 large tomatoes
1 large cucumber
1 medium red or yellow bell pepper
1 medium onion
1/2 cup extra-virgin olive oil
1/4 cup vinegar
1/2 teaspoon salt
Pepper, to taste
1/2 cup chopped basil

Instructions

Slice or tear the bread into roughly 1-inch cubes. Bake the bread pieces in a 300°F oven until hardened on the outside but still slightly soft in the middle. It should be crisp in 15 to 20 minutes.

Chop the tomatoes, cucumber, and bell pepper into bite-sized pieces. Slice the onion into thin slices and soak in a bowl of cold water for 10 to 15 minutes while assembling the rest of the salad.

To make the vinaigrette: Combine the olive oil, red wine vinegar, salt, and a few grinds of fresh pepper in a jam jar. Shake vigorously. Alternatively, combine ingredients in a small bowl and whisk to combine.

Combine the bread and chopped vegetables in a large mixing bowl. Pour the vinaigrette over top and use a spatula to thoroughly combine.

Add basil and serve.

Nachos With Rajma

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Ingredients

Corn chips/ Nachos – 16-20
Kidney beans cooked- 2-3 tablespoons
Olive oil- 1 tablespoon
Onion finely chopped – 1/2 medium
Garlic chopped – 1 cloves
Green chilli chopped
Salt
White sauce – 2-3 tablespoons
Processed cheese grated – 2 tablespoons

For salsa
Onion finely chopped – 1/2 medium
Yellow capsicum finely chopped – 1/2 medium
Pickled jalapenos finely chopped
Tomato seeded and chopped – 2 large
Fresh coriander leaves chopped
Lemon juice
Sweet chilli sauce – 2 teaspoons

Method
Crush the rajma in a mixer. Heat olive oil in a non-stick pan. Add onion, garlic, green chilli and stir. Add ground rajma and cook till thick. Add salt and mix. Set aside in a bowl.

For the salsa mix together onion, yellow capsicum, jalapeno, tomatoes, fresh coriander leaves, lemon juice and sweet chilli sauce and set aside in a bowl.

Preheat oven to 180° C/ 350° F.

Arrange the nachos on a serving platter and heat them slightly in a preheated oven for 1-2 minutes. Put the rajma mixture over them, drizzle white sauce, sprinkle cheese and keep the platter back in the oven and bake till the cheese begins to melt. Take it out of the oven, put the salsa over and serve hot.

You can use green chilies if jalapenos are not available. Also I replace yellow capsicum with green it still tatstes good.

Peanut chaat with curd

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Ingredients

1 cup boiled peanuts
1/2 teaspoon turmeric powder
1 small tomato, finely chopped
1 small cucumber, diced
1 small green chilli, minced
2 tablespoons fresh lemon juice
1 teaspoon chaat masala
1/2 teaspoon cumin powder
1 teaspoon sugar
1/2 teaspoon salt

Ingredients For Spiced Yogurt

1 cup thick yogurt
1/2 teaspoon pepper powder
1/4 teaspoon salt
1/2 teaspoon dry mixed herbs

Add all the ingredients under “For Spiced Yogurt” into a bowl. Whisk well until mixed, cover, and refrigerate for half an hour.

In another medium bowl combine boiled peanuts, turmeric powder, chopped tomato, cucumber, salt, green chilli, chaat masala, cumin powder, sugar and lemon juice. Mix well.

To serve the Peanut Chaat, spread a layer of spiced yogurt as a base in a wide bowl. Add the peanut salad on top of it and serve.