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Archive for March, 2007

Chicken Jalfraezi

Posted by Annita on March 15, 2007

And now my favorite Chicken recipe from Sanjeev Kapoor’s Khana Khazana recipe collection.Jalfraezi means dry fry,this is a Pakistani recipe,where tender chicken breasts are dry fried and smothered in a clingy tomato flavoured sauce.It is really spicy with delicious green peppers,whole red chillies and chilly powder,and tastes different from the regular chicken recipes.

Chicken Jalfrazie

Ingredients:-

Boneless chicken – 1/2 kg
Onions sliced thin – 3 medium sized
Capsicum – 1 medium sized
Ginger – 1 inch + 1 and 1/2 inch pieces
Garlic – 10 cloves
Fresh coriander leaves chopped- a few sprigs
Vinegar – 2 tbsp
Red Chilli powder – 1 and 1/2 tsps
Cumin seeds – 1 and 1/2 tsps
Red Chillies Whole – 3
Tomato Puree – 1/2 cup
Tomato Ketchup – 2 tbsps
Salt – to taste
Oil – as needed

Method :-

Wash,pat dry chicken and cut into thin stripes.Wash,halve,deseed and cut capsicum into thin stripes.Peel and cut 1 inch piece of ginger into julienne.Grind the garlic and remaining ginger into a smooth paste.
Marinate chicken strips in 1 tbsp vinegar,half the red chilly powder,half the ginger-garlic paste and salt to taste for half an hour,preferably in a refrigerator.Heat oil in a pan and allow cumin seeds to splutter.Add whole red chillies and stir fry for few seconds.Add the sliced onions and stir fry till translucent.Add remaining ginger-garlic paste and saute for 2 to 3 mins.Now add in marinated chicken strips and stir fry for 3-4 mins.Mix in tomato puree,tomato ketchup,remaining red chilli powder and fry chicken until it is almost dry,stirring in between.Adjust the seasoning and add ginger julienne,capsicum strips,chopped coriander leaves,remaining vinegar and toss.Remove from heat and serve hot with rice/roti.

Posted in Chicken, International Food, Pakistani dishes | 22 Comments »

Bagara Baingan/Stuffed Brinjals

Posted by Annita on March 15, 2007

Bagara baingan/Stuffed Eggplants is indeed a deliccacy where young and fresh brinjals are stuffed with grounded peanut-coconut mixture and cooked in a pungent,rich and creamy sauce.The following recipe is from Indira of Mahanandi,I followed her recipe mostly from A to Z ,and i must say it was outstanding. Thanks again, Indira.

Bagara Baingan

Ingredients:-

Fresh and young baby brinjals – 10 (i’ve used purple ones)
Finely chopped red onion – 1 medium sized
Fresh or dried coconut – 1/2 cup
Ginger-Garlic paste – 1 tbsp
Jaggery – 1 tbsp(Optional)
Tamarind juice – 1 tbsp
Turmeric powder – 1/2 tsp
Red Chilli powder – 1 tsp
Mustard seeds – 1 tsp
Cumin seeds – 1/2 tsp
Minced garlic – 1/2 tsp
Curry leaves – a few
Salt – to taste
Oil – as needed

For Roasting :
Chana dal – 1/4 cup
Urad Dal – 1/4 cup
Coriander seeds – 1 tsp
Cumin seeds – 1 tsp
Cloves – 4-6
Black pepper corns – 4-6
Fenugreek seeds – 1 tsp
Dried red chillies – 8
Cashews – 1/4 cup (Optional)

Take them in a pan or an iron skillet and dry roast them,without burning.Allow it to cool.

Method:-

Heat little oil in a pan and saute the onions till translucent,remove from heat and allow it to cool.Grind together the roasted ingredients,coconut,ginger-garlic paste,jaggery,tamarind juice and roasted onions to make a smooth paste without adding any water.Divide the mixture into two ,one for gravy and one for stuffing.Keep it aside.

Clean and remove the stem of brinjals.Cut each brinjal horizontally first,and then vertically towards the stem side,without seperating it into pieces.Gently fill in the brinjals with the ground mixture.Check out Indira’s recipe for the pic.

Now heat oil in a pan and allow mustard seeds and cumin seeds to splutter.Throw in minced garlic and curry leaves and fry for a while.Arrange the brinjals neatly in the pan,with stuffing side up,cover and cook them in medium heat for 15-20 minutes,or until they turn soft.When they are done,remove them carefully from the pan to a dish.Add the remaining ground mixture to the pan,pour half glass of water to dilute the gravy,add red chilly powder ,turmeric powder and salt and mix well.Check for sourness and sweetness,and if needed you can add little tamarind juice or sugar accordingly.Heat the gravy for 10-15 mts on low heat,until the gravy thickens.Again add the brinjals back to the gravy,and cook for few more minutes.

Serve with rice or roti garnished with coriander leaves.

Bagara Baingan

Recipe Coutesy : Indira of Mahanandi

Other recipes :

Sailus Gutti Vankaya Kura

Pavani’s

Hyderabadi’s

Seema’s

Daagh’s

Also check out more baingan recipes from Indira here

Posted in Blogger's Recipes, Veg Dishes | 3 Comments »

Banana Jam

Posted by Annita on March 8, 2007

Here’s a delicious and interesting alternative on your toast,the recipe is again from my amma only,which is passed to her from her mother.Back home,this is usually prepared using a special variety bananas called ‘Palayankodan‘.Unlike conventional spreads,this jam is smooth and watery in texture with a deep purple color and it has a sweet-tart flavour.

Banana Jam
‘Palayankodan ‘ bananas

Banana Jam

Banana Jam
Jam made with ‘Palayankodan’ Bananas (which i brought from Kerala)

I’ve tried it with the local bananas(Chiquita) that we get here,the original purple color was not attained ,but it tasted the same.

Banana Jam
Banana Jam & Mayonnaise on bagel- my kids’ choice(made with local Chiquita bananas)

Ingredients:-

Ripe bananas cut into thick slices – 1/2 kg
Sugar – 1 and 1/2 cup (use more or less according to your taste)
Water – approx 1 and 1/2 cup

Method:-

Add bananas and water into a pressure cooker,water level should be just above the banana pieces.Cover and cook the bananas until you hear 2 whistles.

Banana Jam
Banana slices cooked and cooled

When it is cooled,pour the whole thing into a clean muslin or cheese cloth , kept over a bowl.Squeeze the bananas well and collect all the juice and discard the residue.Now pour the juice into a pan,add sugar and heat it on a medium flame stirring in between.When the jam begins to get thick,reduce the heat to low and stir it consistently for few more minutes.Switch off the stove and allow it to cool.

Banana Jam
Banana jam (just before removing from heat)

Banana Jam
Jam when cooled

You have to be very careful with the consistency of the banana jam.Eventhough the jam looks watery while removing from heat,it’ll get thicken as it cools.

There are 2 ways by which you can check the correct consistency of the jam.

1)Just before switching off the stove,take little jam in a ladle and slowly pour it into the pan.If they are falling in two tiny threads,you can be sure that you’ve attained the consistency.Immediately remove the jam from the heat.

Banana Jam

2)Another method is to pour a drop of jam into a steel plate/glass.If it forms into a small pearl without any spreading, then its time to switch off the stove.

Banana Jam

Posted in Jams | 23 Comments »

Protest against Plagiarism

Posted by Annita on March 5, 2007

Today ,we the bloggers have decided to protest against Yahoo! India for plagiarizing contents from bloggers.If you are not aware of the incident,read the details here.

Remove Plagiarism

Dear Yahoo!you owe an apology to Suryagayatri,rather than tactfully removing the contents and blaming it on your sub contracters,i don’t think this is much to ask for.

An here me too joining hands with all my fellow bloggers,in the grand protest.And congrats dear Inji and others, who took so much effort in organizing the event.

Icon Credits : Sandeepa

Posted in Uncategorized | 5 Comments »

 
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