Monday, 26 May 2008

Coco Chicken :)

Couldn't come up with a better name than this :D..Coco chicken is a type of chicken curry made with Coconut and coriander paste...creamy,yummy easy to make chicken goes the recipe,


For marinade,
Chicken - 500gm (Clean and cut into pieces)
Ginger garlic paste - 2 tsp
Red chilli powder - 1 tsp
Turmeric powder - 1 large pinch
Garam masala powder - 1 tsp
Salt - as required

For Coco paste,
Freshly grated coconut - 1/2 cup
Coriander - 1 bunch (clean and chop finely)
Cashews - 1 tbsp
Khuskhus seeds - 1.5 tsp
Milk - 1 small cup
Onion - 1 (sliced)
Green chillies - 6-7 (chopped)
Oil - 2-3 tsp

For the curry,
Onion - 2 (sliced)
Salt - as required
Garam masala powder - as required
Oil - 1 tbsp
Coriander - for garnish


1. Marinade the chicken pieces with all the ingredients listed under marinade for 30min.
2. Meanwhile prepare the paste with all the ingredients listed under coco paste as follows.
3. Soak cashews and khuskhus seeds in warm milk for 5min
4. Heat 2-3 tsp oil in a kadai. Add the onions and green chillies.
5. Saute until the onions turn transperent. Remove from heat and let it cool.
6. Take this sauted mixture, soaked cashews and khuskhus along with the milk, grated coconut and chopped coriander intlo a blender and grind into a smooth paste. Set this paste aside.
7. Now for the final curry preparation heat 1 tbsp of oil in a thick bottomed kadai.
8. Add the sliced onions and saute till transperent.
9. Add the marinated chicken, coco paste and mix well.
10. Adjust salt and garam masala powder if required.
11. Cover and cook on medium flame for 15-20min mixing occassionally.
12. Finally garnish with chopped coriander.

Serve hot with roti or rice.

Sunday, 11 May 2008

Tofu in Tomato Onion Gravy

This recipe is a close replica to our yummy paneer butter masala.

The recipe is quite simple and easy. Doesn’t take more than 30 min from scratch.

Preparation time: 5min
Cooling time: 5min
Cooking time: 10+10min

This recipe serves 4 people.


1.Cashew nuts – 10
2.Water – 100ml (lukewarm)
3.Oil – 30ml (2 small tbsp)
4.Onions – 2 (medium sized) – Chopped
5.Green Chillies – 6 (adjust to taste) – Chopped
6.Tomatoes – 500gm (cut into chunks)
7.Cinnamon stick – 1 inch piece (break into pieces)
8.Cloves – 5
9.Ginger garlic paste – 2 tsp
10.Salt – 1.5 tsp (adjust to taste)
11.Garam masala powder – 1 tsp
12.Paprika powder – ½ tsp
13.Semi-skimmed milk – 150ml
14.Tofu – 350gm (cubed)
15.Coriander – 1 tablespoon (chopped finely) – to garnish


1.Soak the cashew nuts in a 100ml of warm water.
2.Meanwhile heat a kadai and add 1 small tbsp of oil.
3.When the oil is heated up, add the chopped onions and green chillies.
4.Saute for 3-4 min until the onions turn transparent.
5.Now add the tomato chunks and cook for few min, until the tomatoes turn soft.
6.Turn off the heat and cool for 5min.
7.Take this mixture in a blender, add the soaked cashews along with the water and grind to a paste.
8.Clean the kadai and wipe off with a towel. Place it on the stove and add 1 small tbsp of oil.
9.When the oil is heated up, add cinnamon pieces, cloves, ginger garlic paste and roast until the raw smell leaves.
10.Now add the ground paste, salt, garam masala, paprika powder and milk, bring to boil.
11.Finally add the tofu cubes and cook for 2min and turn off the heat.
12.Garnish with chopped coriander

Serving Suggestion:

Serve hot with rotis/parathas/rice/Jeera rice.

Monday, 5 May 2008

Spicy Rosemetta Rice

I brought home some oregano for baking and was left with some more of it. So tried this simple recipe and it turned out very fragnant, yummy and appealing...I've used Rosemetta rice, but this can be made with normal sona masoori or basmati rice too...

Ingredients: (Serves 2)

Rosemetta Rice - 1 cup (wash and soak in 4 cups of water)
Oregano - 1 tsp
Cumin seeds - 1 tsp
Black peppercorns - 1/2 tsp
Green chillies - 2 (finely chopped)
Coriander - 2 tsp (chopped)
Salt - as required
Ghee - 2 tsp


1. Take the Rosemetta rice along with the soaked water in a deep bottomed vessel. Cover and bring to boil.
2. When the rice starts to boil, add some salt and cook on medium for 10-12min.
3. Drain the water and spread the boiled rice in a plate (grains should be seperate).
4. In a small kadai, heat the Ghee.
5. Add cumin seeds, peppercorns, green chillies and saute for abt 2min.
6. Add the oregano and chopped coriander, mix well. Cook for about 1min.
7. Turn off the heat and add this mixture to the cooked rice.
8. Mix well and serve with any curry or on its own.