What a Sunday Roast is to a traditional English Family Sunday Lunch is what the combination of Spicy Chicken Gravy and Jeera rice or layered Chicken Biryani is to my family . My sister and me have grown up eating these divine yet simple dishes prepared with great passion and with great efforts by my parents.Almost all the ingredients were freshly procured on Sunday morning and accompanying my dad to get the chicken was part of the whole excitement for me . It was my mum’s way of getting me out of her hair is what I learned years later 🙂
Last year when my husband and me decided to move to London , I was super delighted when my parents visited a few months later. My parents had promised they would cook us their Sunday special and my hubby would watch and learn they created these dishes.
I shall start with my personal favourite Chicken in thick gravy and Jeera Rice ,followed by Layered Chicken Biryani in the next blog post. Hope you will enjoy cooking up these yummies and creating happy family memories of your own.
Chicken in thick gravy-Ingredient List:
- Medium sized Chicken cut and deskined, usually available at any good butcher shop , ask for pieces suitable for a curry.
- 3 medium sized tomatoes and 4 red onions pureed together
- 1 Large bunch of coriander and 2 long green chillies pureed.
- Turmeric Powder
- Red Chilli Powder
- Garam Masala
- handful of finely pureed grated fresh coconut
- Ginger Garlic Paste
- Finely Chopped coriander to garnish
- Wash the chicken pieces and marinate with a large spoonful of red chilli powder and turmeric, a generous blob of ginger garlic paste ,sat and some puree of the coriander and chilli paste.
- Take a large vessel and on a medium add oil, when it is hot add the onion- tomato puree and sautee it till the colour turns a dark pink , add some ginger garlic paste ,salt , turmeric and 2 large spoons of garam masala.
- Then add the grated coconut puree and remaining coriander and chilly paste.
- Saute well and then add the marinated chicken .
- Add enough water to cover the pieces and enough to ensure good amount of gravy.
- Pressure cook for 3 whistles in a pressure cooker.
- Serve hot with steaming hot jeera rice and cucumber curd mix to balance off the heat.
As you will notice most ingredients are not accurately measured as would in a cake recipe , that’s because baking is really an exact science whereas curries especially this one function on judgement , it gets better with time , trust me , I have grown up eating this one 🙂
Kadhi is another of my favourite dishes to be made when I want a Typically Indian meal with steaming hot rice fluffy and begging to be eaten with a bowl of home-made kadhi with crunchy pakoras(potato and onion fritters)
Kadhi is basically a a spicy gravy made with curd and bengal gram flour and there are 2 versions , this one made in the Northern part of India called ”Punjabi Kadhi” or the Gujarati Version – where the garnishing is done using long red chillies and it is a delicacy served in most weddings – well traditionally at least, nowadays weddings have ”world cusine” another dilution of tradition … There is also another version called Sindhi Kadhi where tamarind pulp is added and so are few chopped veggies !
This is another recipe which I should have uploaded eons ago ! It was much liked when I uploaded on pic on my Facebook album ”Food and How much I love it” Humm , how much mover ”foodie” can one get , I wonder… 😉
Ok , now for the Ingredient list :
Ingredients for the Kadhi
- 2 heaped tbsp besan (Bengal gram flour)
- 1 1/2 cups curds (dahi)
- 1 tsp ginger-green chilli paste
- 2 curry leaves (kadi patta)2 tbsp chopped coriander (dhania)
- salt to taste
Ingredients for the pakoras/fritters
1/4 cup Chopped onion
1/4 cup Chopped potato
1 tsp Ajwain.
1 tsp Red chili powder.
salt to taste
about 2 spoons Besan (Bengal gram flour) & Water
-Mix all Chopped onion & potato in the besan and water mix , ensuring there are no lumps . Add ajwain , salt and chilli powder .
– Heat oil in a Kadhai and deep fry vegetable and gram flour mixture after making into small balls. Fry till pakoras are golden brown.
-Beat Curd/Yogurt and mix gram flour in it. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and 3 cups of water.
– Add the chilli-ginger paste, curry leaves, sugar and salt and put to boil.
– Boil whilst stirring for a while.
– Prepare the tempering by heating the ghee and frying the cumin and mustard seeds until they turn brown. Add the asafoetida and red chilli.
– Add the tempering to the kadhi and boil for a few minutes.
– Add the cooked pakoras
– Sprinkle coriander on top and serve hot with boiled rice .
What better way to celebrate a new FOODISTA Badge for my post on Shahi Khichadi than by baking a chocolate cake , I firmly believe that chocolate is the one word that instantly lifts sagging spirits and the whole baking process itself is cathartic ! So sistah’s lets BAKE !
Prep: 25 mins | Cook: 30 mins
Level :EASY PEASY !
You will Need the Following :
- 225g butter, softened
- 225g caster sugar
- 4 Eggs
- 220g Self Raising Flour
- 3 tsp Baking Powder
- 1 tbsp Cocoa Powder
- Half tiny spoonfull of Soda Bicarbonate
For the FILLING
- 100g Butter
- 100g Icing Sugar
- 1 level tbsp Cocoa Powder
- Chocolate for adding chocolate shavings,or crunchy choco balls or FRESH strawberries sliced – whatever suits your mood , mine says GO ALL OUT FOR CHOCOLATE !
- Lightly Grease two cake tins and line the bottoms with non stick-parchment. Perheat Oven to 180C/350F/Gas 4. I manage without parchment , it’s up to you, if your baking for the first time use it as it prevents the sides from burning.
- Ensure butter is completely softened or else use the old foolproof way – heat water in a pan ,place a vessel on top with the butter inside minus any packaging, watch it soften like a man melts when he looks onto the eyes’s of his dearest ,ahem …
- Measure the Butter and sugar into a bowl and mix well they form a creamy mix, I used a fork and gave it a good old whipping:) – think of someone you dislike – your boss , your mil, your annoying neighbour, Baba Yaga the Witch – whoever – just whip away hehehe
- Add 3 medium or 4 small eggs, I used 3 medium-sized eggs.
- Swift the self-raising flour into this mix ,followed by the baking powder, soda bicarbonate ,cocoa powder and beat till really smooth , I didn’t even need a hand blender as the butter was perfectly soft and the flour well swifted , though do go ahead and use a hand blender on low setting for about a minute , have added a picture so you know the look of consistency.
- Divide the mixture between the two tins and put into the oven to bake for 25-30mins.I used the foil of the butter packaging to grease the cake tins, no wastage in my kitchen !
- While in the oven make the icing by creaming together the butter and icing sugar and add cocoa powder, mix until smooth.
Sandwich together the two cakes with the icing.Add some on the sides and sprinkle the crunchy choco balls on the top , go all crazy and add some chocolate shavings , I did !
When you bake this and sink your teeth into the chocolately heaven , enjoy the moment and then….drop me a line ! 🙂
Hover over the pic for a title …
Hey all ye Food Bloggers ! Am sure you would understand how awesome it feels to be featured on a Website as ”FOOD BLOG OF THE DAY ” !Yes Yes , I have been featured as Todays Food Blog of the Day for my post on Shahi Khichadi ! I have also earned a Badge which is now proudly displayed on my blog !
Clink Clink ! Champagne and Cake please !
Thank you Team Foodista for this amazing honour !