Achaari Chicken Tikka

Achaari Chicken Tikka

A great dish for any Barbecue Party for non- vegetarians.  This mouth watering dish features succulent chicken and vegetables marinated in a traditional spicy pickle mix and grilled.

Ingredients for Achari Paneer and Vegetable Tikkas (Serves 8-10)

  • Boneless chicken: 500g (wash and pat dry, cut into 1″ cubes)
  • Mixed veg(bell peppers, mushroom,onions, cauliflower, zucchini,etc): 500g (chopped into bite size pieces)
  • Pickle gravy: 3 tbsps (add more if you like it spicy)
  • Hung curd/yogurt: 1/2 cup
  • Lemon juice: 2 tbsp
  • Onion seeds: 2 tsp
  • Ginger+ garlic Paste: 1 tbsp
  • Kasuri Methi: 3 tbsp
  • Red chili powder: 1-2 tsp (as per your heat tolerance)
  • Coriander powder: 1 tbsp
  • Turmeric powder: 1/2 tsp
  • Garam masala : 1 tsp
  • Grass fed Butter/Ghee: 3 tbsp
  • Satay sticks: 10-12 (let it soak in a bowl of water overnight)
  • Oil: 1 tbsp
  • Salt: to taste

Method:

  1. In a bowl mix the hung curd along with the pickle gravy, onion seeds, ginger+garlic paste, red chili powder, coriander powder, dried fenugreek, turmeric powder, garam masala, 2 tbsp ghee/butter and salt. Mix well. Taste the marinade.
  2. Add the chicken cubes and chopped mixed vegetables and mix well to coat them with the marinade.
  3. Let it marinade for at least 12hrs (or 24 hrs). String the chicken and vegetables on the sticks(you can alternate the chicken and vegetables)
  4. Preheat oven to 200C(392F) , place the chicken achari  sticks on oiled grilling grates. Brush with ghee/butter and rotate the sticks so that the chicken and vegetables get cooked evenly on all sides. Bake for 15 mins.
  5. Serve with mint and yogurt dip.

For Paneer Achaari Tikka Recipe, click here: Paneer and Vegetable Achaari Kebab


Mangalorean Kori Rotti and Chicken Curry

Kori Rotti  is another Mangalorean favourite. What makes it different is the crispy rotti. Kori means Chicken and the rotti  is rice dosa that are dried and are hard like papad.  We always bought the kori rotti from Mangalore stores when we were in India, and was overjoyed when I spotted it in the Indian Stores in the US.

The chicken curry is a spicy coconut based gravy that is poured over the crisp rotti. The best way to eat this would be with your hands. I love my rotti to be slightly crunchy so I don’t let it sit in the gravy for too long, but some love it all soggy and soaked up in the gravy.

Ingredients for Kori Curry (Mangalorean Chicken Curry):

  • Chicken (whole): 1 kg (chopped into small pieces, washed)
  • Onions: 2 big (finely chopped)
  • Methi seeds: 6-8 nos.
  • Tamarind paste: 1/2 tsp
  • Coconut milk: 1.5 cans
  • Salt: to taste
  • Oil: 2 tablespoon
  • Ghee: 1 tsp

For Grinding together:

  • Onions: 1 big (or 2 small)
  • Coconut: 1/2 cup (scraped)
  • Garlic: 3 cloves+ 2 cloves (chopped)
  • Dry red chilies: 12 nos.
  • Bydagi chilies:  12 nos. for colour
  • Coriander seeds:2 tbsp
  • Jeera seeds: 1 tsp
  • Peppercorns: 1/2 tsp
  • Methi: 1/4 tsp
  • Turmeric:1/2 tsp
  • Oil: 2 tbsp

Method:

  1. First roast all the dry masala ingredients(dry chilies, coriander,methi,jeera,peppercorns)  separately and keep aside.
  2. Then in a kadai, add the oil , once it is hot add the sliced onions, 3 cloves garlic and fry till the onions are slightly brown.
  3. Add the coconut and stir fry till the coconut starts turning brown (make sure to keep stirring, otherwise it will burn). Then switch off and let it cool.
  4. Grind all the ingredients (onions+coconut mixture) along with the roasted spices and the 2 cloves of garlic. Add little water and grind till you get a fine paste.
  5. Add some salt, turmeric and the ground masala paste to the chicken and let it marinate for 1/2 an hour.
  6. In a big vessel, add the oil and heat, add the methi seeds, sliced onions and saute till the onions turn pink.
  7. Add the marinated chicken, salt and saute for a few minutes. Lower the heat and cover and cook till the chicken is done (add a little water),
  8. Add the coconut milk, tamarind paste and let it boil.

How to eat:

  • Since we don’t have the traditional deep steel plates that holds the gravy, I prefer to eat this in bowls, but you can eat this on a regular plate.
  • Break the rotti into bite sized pieces and place on the plate. Pour the chicken curry over the pieces. Let it soak or just dig in.
  • It tends to get a little dry after the rotti has soaked up the gravy so you can top it with some more.

Mangalorean Chicken Sukka (Kori Ajadina)

This is one of the famous Mangalorean dishes (the other’s being Neer Dosa, Kori Rotti and chicken curry) . As the name suggests it’s a dry dish with loads and loads of coconut.

Again, there are many versions, this is my families recipe 🙂

 

Ingredients for Kori Ajadina (Mangalorean Chicken Sukka):

  • Chicken (whole): 1 kg (chopped into small pieces, washed)
  • Onions: 2 big (finely chopped)
  • Methi seeds: 6-8 nos.
  • Tamarind paste: 1/2 tsp
  • Salt: to taste
  • Oil: 2 tablespoon
  • Ghee: 1 tsp

For Grinding together:

  • Onions: 1 big (or 2 small)
  • Coconut: 1/2 cup (scraped)
  • Garlic: 3 cloves+ 2 cloves (chopped)
  • Dry red chilies: 12 nos.
  • Bydagi chilies:  12 nos. for colour
  • Coriander seeds:2 tbsp
  • Jeera seeds: 1 tsp
  • Peppercorns: 1/2 tsp
  • Methi: 1/4 tsp
  • Turmeric:1/2 tsp
  • Oil: 2 tbsp

For garnishing:

Fresh Coconut: 2 1/2 cups (saute till it turns slightly brown )

Method:

  1. First roast all the dry masala ingredients(dry chilies, coriander,methi,jeera,peppercorns)  separately and keep aside.
  2. Then in a kadai, add the oil , once it is hot add the sliced onions, 3 cloves garlic and fry till the onions are slightly brown.
  3. Add the coconut and stir fry till the coconut starts turning brown (make sure to keep stirring, otherwise it will burn). Then switch off and let it cool.
  4. Grind all the ingredients (onions+coconut mixture) along with the roasted spices and the 2 cloves of garlic. Add little water and grind till you get a fine paste.
  5. Add some salt, turmeric and the ground masala paste to the chicken and let it marinate for 1/2 an hour.
  6. In a big vessel, add the oil and heat, add the methi seeds, sliced onions and saute till the onions turn pink.
  7. Add the marinated chicken, salt and saute for a few minutes. Lower the heat and cover and cook till the chicken is done (add very little water if needed as the chicken will leave water).
  8. Then open, add the tamarind paste and cook uncovered till you get a thickish gravy.
  9. Add the sauteed coconut and mix well such that the coconut coats every piece of the chicken.
  10. Serve with rice and dal.

Other famous Mangalorean recipes:

  1. Neer Dosa
  2. Kori Rotti 
  3. Drumstick leaves Upkari
  4. Collard Upkari
  5. Mangalorean Egg Curry
  6. Mangalore cucumber and Moong Sprouts gassi 
  7. Alasande Kalu Gassi (Lobia/black eyed beans in spicy coconut gravy)
  8. Kadale Manoli (Brown chickpeas with tondli)
  9. Kala Channa rasam 
  10. Sweet Banana Dosa
  11. Ragi Manni/ Pudding (Millet pudding)
  12. Moong Dal Payasa/ Kheer

 

 

 


Zoodles in a Quick Chicken Pho (Zucchini noodles in a Vietnamese soup)

Have you tried PHO (prounched as “FUH”)??
Pho is a Vietnamese noodle soup. The authentic soup is more like a broth(clear) made with a meat/ poultry as it’s base (with bones), spices and with herb and vegetable garnishes. Here is a LOW-CARB version!! In this recipe, we have replaced the NOODLES with ZOODLES 🙂

Wondering what ‘ZOODLES’ are??  Zoodles= Zucchini noodles, or in other words noodles made by spiralizing zucchini (using a vegetable spiralizer). The resulting zoodles is a great low-carb substitute for any recipe that calls for noodles, pasta/spaghetti (or even rice)! You can even make zucchini sheets and use them instead of lasagna sheets. If you don’t have a vegetable spiralizer then use your vegetable peeler to make sheets, then cut the sheets into strips.

Zucchini sheets for lasagna/salads or cutting into noodles

Zoodles are a low-carb substitute for noodles/pasta if you are on a low-carb diet, low-calorie diet or just want to increase your vegetable intake. Zucchini is a member of the gourd family and is low in calorie, high in fibre, also rich in flavonoid antioxidants (mostly found in the skin), B-complex vitamins, folate, B6, B1, B2, B3, and choline, as well as minerals like potassium, zinc and magnesium.

This is great dish when you are feeling a little under the weather or need something warm or on a cold winter’s day or when you are feeling lazy to make an elaborate meal. It’s a one pot dish which will keep you full for a long time.

Ingredients for Quick Chicken Pho with Zoodles: (Serves 4)

  • Chicken: 500 gms cut into small pieces (with bone makes it tastier, but you can use boneless too)
  • Zucchinis: 3 large (spiralized )
  • Chicken stock/broth: 8 cups
  • Onion: 1 large (sliced)
  • Ginger: 3″ julienned
  • Star anise: 1no.
  • Cloves: 4
  • Pepper corns: 4nos
  • Fish sauce: 2 tbsp
  • Pepper powder: 1tsp
  • Green chillies/jalapeño (optional): 1-2nos (thinly sliced)
  • Bok choy: 2 heads
  • Bean/Moong sprouts- 1 cup
  • Cilantro/coriander leaves: 1 small bunch (chopped)
  • Basil: 1 sprig
  • Lime: 1 no. cut into wedges
  • Spring onions/ Scallions: 2 (sliced)
  • Sriracha/hot sauce(optional): to taste
  • Salt: to taste

Method:

  1. Heat 1-2 teaspoon of oil in a large pot, add the star anise, peppercorns, cloves and ginger strips. After a minute, add the sliced onions and saute till they are translucent. (this is an optional step as I find sauteing the onions and ginger adds a better flavour to the pho rather than boiling it all in the stock).
  2. Add the stock, the chicken, fish sauce, salt, black pepper and to the stock and bring it to a boil. Then lower the heat and let it simmer for 20-25 mins.(if you don’t want to saute the onions and ginger, then you need to add it directly to the stock along with the whole spices).
  3. Add the bok choy and cook till it wilts. (If you have used chicken with bones, you can take them out, remove the bones and put the chicken pieces back)
  4. Divide the zucchini noodles into 4 bowls.
  5. Ladle the piping hot soup into bowls and top with spring onion, bean/moong sprouts, basil, cilantro. Serve with a lime wedge to squeeze over, and hot sauce, extra fish sauce and sliced chilli to add to taste.

 

 


Chicken and Vegtable Biryani ( a one pot meal)

In my quest to cook ‘healthy food’ comes this version of Chicken biryani which is also loaded with vegetables! Biryani is something every Indian is familiar with and is usually something made on festivals,special occasions or when you have guests/friends over. Whether it’s a ‘Vegetable Biryani’,Chicken Biryani or Mutton Biryani, most families have their own secret recipes.
Usually, a chicken/mutton biryani is made without vegetables, but here is my attempt at combining the vegetable biryani with the chicken biryani to ensure my family gets it’s daily dose of vegetables even on special occasions !
Ingredients: (Serves 4)

  • Basmati rice: 1 1/2 cups (rinse and soak in water for at least half an hour)
  • Chicken: 250gms (use chicken with the bones)
  • Onions: 2-3 big red onions/5 medium onions (sliced fine)
  • Tomatoes: 2 big (chopped)
  • Ginger paste: 2 tsp
  • Garlic paste: 2 tsp
  • Mixed Vegetables: 1 cup (peas, carrots, beans, capsicum/bell pepper and such)
  • Yogurt/curd: 1 cup
  • Cilantro/coriander leaves: 5 tbsp(finely chopped)
  • Mint leaves: 3 tbsp(finely chopped)
  • Green chillies: 5-6 slit(use less/more according to your taste)
  • Red chilli powder: 3-4 tsp(add less/more according to your taste)
  • Coriander powder: 2tsp
  • Cumin/Jeera powder: 1tsp
  • Turmeric powder: 1/2 tsp
  • Salt: 3-4 tsp (adjust according to taste)
  • Oil: 2 tbsp

Whole Spices:

  •  Bay leaves: 1-2nos.
  • Cumin seeds: 2 tsp
  • Cloves: 3-4 nos.
  • Cardamom/Elaichi: 2-3nos.
  • Peppercorns: 4-5nos.
  • Cinnamon stick: 1″
  • Star anise: 1-2

Method:

  1. Marinate the chicken in a paste made with 1/2 cup yogurt, turmeric, red chilli powder, coriander powder, cumin powder, half of the ginger+garlic paste, half of the chopped cilantro and mint leaves and set aside for at least an hour in the fridge.
  2. Heat the oil in a kadai or thick bottomed pan, add the whole spices and let it fry for a minute.
  3. Add the sliced onions and fry till it turns golden brown (add a little salt to let the onions cook in it’s own water)
  4. Add the remaining ginger+garlic paste, the slit green chillies and the chopped cilantro and mint leaves and fry for another minute.
  5. Drain out the water from the basmati rice and add it along with the mixed vegetables and stir for 5-6 minutes.
  6. Add the chopped tomatoes,salt and the remaining yogurt and stir till the tomatoes are cooked.
  7. Add the marinated chicken and stir for a 5 minutes.
  8. Then add about 4 cups of water, cover and cook (with occasional stirring) till the rice is cooked.
  9. Serve hot with a mixed vegetable raita.

Healthy tip:

  • Since I use less oil while cooking(which also drastically reduces the calories in the cooked recipe), I add salt while frying the onions to let it sweat and prevent it from burning.

Spicy Curry Leaf Chicken (Kerala Style)

This is a dry chicken dish which requires LOTS of CURRY LEAVES!! You can even make it with drumettes / chicken wings.
Ingredients: 

  • Chicken- 500 gms (cut into small pieces)
  • Red chilli powder- 3-4tsp
  • Coriander powder-4 tsp
  • Turmeric-1/2 tsp
  • Salt-to taste

Curry Leaf Chicken

Boil the chicken in the above ingredients adding a little water. Let the water evaporate. Keep the pieces aside.

Ingredients for the Stir-fry:
  • Mustard seeds- 1/2 tsp
  • Onion- 1 medium (mince)
  • Garlic-4-5 cloves (finely chopped)
  • Green chillies-3-4nos. slit
  • Red chilli powder: 2-3 tsp (depending on your spice level)
  • Coriander Powder: 3tsp
  • Pepper powder: 1/2 tsp
  • Cumin Powder: 1/2 tsp
  • Lemon juice-1 tbsp
  • Curry leaves-20-25 nos.
  • Oil- 1 tbsp
  • Salt to taste

Curry Leaf Chicken

Method:

  1. Heat the  oil ,add mustard seeds.
  2. When it pops and half the curry leaves, then add the onion,garlic and chillies and fry till translucent.
  3. Add all the powders and salt. Mix well.
  4. Add the chicken and mix till the masala coats all the pieces. Switch off.
  5. Check the salt.
  6. Add the rest of the curry leaves on top (lots), mix.
  7. Add lemon juice/tamarind water. Mix, cover and keep.
Serve the Spicy Curry Leaf Chicken hot as an appetizer or with plain rice and dal.
Curry Leaf Chicken
Spicy Curry Leaf Chicken (Kerala Style)