CHICKEN TIKKA MASALA WITH OVEN GRILLED CHICKEN TIKKA

HOW TO COOK CHICKEN TIKKA MASALA WITH OVEN GRILLED CHICKEN TIKKA

FOR CHICKEN TIKKA :

For detailed recipe on HOW TO MAKE OVEN GRILLED CHICKEN TIKKA, Click here...

OVEN GRILLED CHICKEN TIKKA

INGREDIENTS :

For Chicken Tikka Masala :

For Spice Powder :

Soak and Grind :

To Garnish :

METHOD :

• Dry roast the ingredients for the Spice Powder on a low flame until aromatic, except Green Cardamoms (add it while grinding). 
• Grind it into a fine powder.
• Soak Almonds/Cashew nuts in Warm Water for about 20-30 Minutes and grind it into a fine paste along with Fresh Cream.
• Cook Chicken Tikka in an Electric Oven and keep it aside.
• Grind Onions to a paste and puree the Tomatoes.
• Heat Oil and half of the Butter in a pan and saute the ground Onions & Ginger-Garlic paste until fragrant on a low flame.
• Add Tomato puree, Kasoori Methi, Yogurt/Curd and mix well. 
• Leave this on a low flame for few minutes until the raw flavour goes.
• Can add the leftover marinade from the Chicken at this stage.
• Add Red Chilli Powder, freshly ground Spice Powder, Coriander Powder and saute until oil separates from the gravy.
• Add Oven Grilled Chicken Tikkas to the Chicken Tikka Masala and leave it on a low flame for few minutes.
• Pour in the  Almond/Cashew & Fresh Cream Paste to the Chicken Tikka Masala and mix well.
• Leave this on a low flame for about 5-7 minutes.
• Cook until the Chicken Tikka Masala reaches the desired consistency.
• Adjust the consistency of the Curry to your preference.
• Melt the remaining Butter in another pan and pour it over the gravy.
• Garnish Chicken Tikka Masala with finely chopped Coriander Leaves and few strands of Kasuri Methi.
• Serve Chicken Tikka Masala hot.
• Chicken Tikka Masala can be served along with Biriyanis, Pulaos,  Ghee Rice/Nei Choru or just simply serve it with Steamed White Rice or Basmati Rice.
• Chicken Tikka Masala pairs well with Naan, Kulcha, Parotta/Roti and Chapatis, especially Maida(All-purpose Flour) Chapatis.

NOTES :

• Boneless Chicken Pieces suits well for the recipe.
• Marinating the chicken pieces for a longer time yields juicy and succulent meat in Chicken Tikka Masala.
• I have not used any food colouring. 
• If preferred can use few drops of reddish-orange food colouring to the Chicken Tikka Masala.
• Can adjust the amount of Red Chilli powder to suit your Spice Level.
• I have used Kashmiri Chilli Powder in the Gravy, which is less spicy and gives a bright red colour to the Chicken Tikka Masala.
• Can grind some Raisins/Dates along with onions for a sweeter taste. If doing so avoid adding sugar.
• If you prefer tanginess in the Curry, add few drops of lemon juice just before serving.
• If you don't have kasuri methi, can substitute it with 1/4 tspn of dry roasted and powdered fenugreek seeds. 

A QUICK TIP :

FOR A SMOKY TANDOOR FLAVOUR :

Ela Ada - A Traditional Kerala Delicacy Wrapped in Banana Leaf

 

 

Ela Ada vs. Kuih Koci: A Cross-Cultural Culinary Delight

    While Ela Ada and Kuih Koci share similarities, they each retain their distinct regional identities. Kuih Koci is a staple in Malay cuisine, often enjoyed during festive occasions. The use of glutinous rice gives Kuih Koci a sticky, chewy texture, which is quite different from the softer, more delicate texture of Ela Ada.

Contrast in Ingredients and Flavours

    The filling of Kuih Koci, made with Gula Melaka, has a deeper, more caramel-like sweetness compared to the jaggery used in Ela Ada. The contrast in ingredients and preparation techniques highlights the unique characteristics of each dish, while also showcasing the shared cultural heritage that runs through them.

The Influence of Portuguese Cuisine

A Shared Culinary Heritage

    Both Kerala and Malaysia have a rich history of trade and cultural exchanges, particularly with the Portuguese. The Portuguese influence is evident in many traditional dishes from both regions. For instance, the use of coconut and palm sugar is a common thread in many sweets across Kerala and Malaysia.

Could Kuih Koci Have Roots from Cochin/Kochi?

    The possibility that Kuih Koci might have some historical connection to Cochin/Kochi (Kerala) is an exciting thought. It’s a testament to how food not only nourishes the body but also serves as a link to our shared history and cultural evolution.

Ela Ada - Kerala's Nostalgic Sweet Wrapped in Tradition

   

Savour the Flavours of Kerala:Explore More Authentic Kerala Nadan Palaharam Here!

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KONGU STYLE KADANJA PACHAI PAYARU - MASHED GREEN GRAM

HOW TO COOK KONGU STYLE KADANJA PACHAI PAYARU - MASHED GREEN GRAM

Green Gram - Pachai Payaru

 

INGREDIENTS:

METHOD:

• Clean, Wash & Soak Green Moong Bean for about 1 hour.
• Once soaked drain and discard the water.
• Pour in 11/2 Cups of Water to the Green Gram and pressure cook on high flame for 3 Whistles.
• Reduce the flame to low and cook for another 3-4 Whistles.
• Switch off the flame and allow the pressure to release.
• Once cooked, add Salt to the Green Gram and mash it up with a Wooden Churner/Wooden Ladle.
• Meanwhile, heat Gingelly Oil in a Pan.
• Splutter Cumin Seeds on a very low flame.
• Care should be taken not to burn the Cumin Seeds which will alter the taste of the dish.
• Immediately add roughly chopped Shallots, Garlic Cloves, Green Chillies slit into two and Curry Leaves.
• Saute it on a medium flame until Shallots turn translucent.
• Pour in the Mashed Green Gram to the tempering and give a quick stir.
• Mix it thoroughly using a Wooden Churner/ladle until all the ingredients are mashed and well combined.
• Switch off the flame.
• Serve Kongu Style Kadanja Pachai Payaru hot along with steaming hot Rice and a hearty drizzle of Ghee.

NOTES :

• Soaking Green Gram quickens the cooking time.
• Soak it for at least 1 hour.  Can soak it overnight too.
• I have cooked Green Gram in a Pressure Cooker.  Alternatively, it can be cooked in a Saucepan.
• Green Gram should be slightly overcooked for this recipe.
• I have mashed the Green Grams with a Wooden Ladle. Alternatively, it can be ground(give it a quick pulse) in a Mixer/Blender/Food Processor.
• Adjust the number of Green Chillies to suit your spice level.
• Can use any type of Vegetable oil to cook this mashed Green Gram Recipe.

SWEET MOONG BEAN & SAGO SOUP WITH COCONUT MILK

INGREDIENTS :

METHOD :

Cooking the Green Moong Bean :

• Clean, Wash & Soak Green Moong Bean with enough water for at least 3-4 hours/overnight.
• Drain and discard the water used for soaking.
• Add 11/2 Cups of Water to soaked Green Moong Bean along with knotted Pandan Leaves, Cinnamon Stick and Dried Orange Peel. 
• Cook Green Moong Bean in a Pressure cooker for 3 Whistles on a high flame.  
• Lower the flame and cook for another 3-4 whistle.
• Alternatively, Green Moong Bean can be cooked in a Saucepan with enough water.

Cooking Sago Pearls:

• Boil 11/2 Cups of Water in a Saucepan.
• Once the water boils, add 3 Tbspns of Sago Pearls and mix well.
• Bring it to boil again and reduce the flame to medium.
• Cook without cover for 5 Minutes, stirring occasionally.
• Switch off the flame, cover the saucepan, let Sago pearls soak for about 10-15 minutes.
• After soaking for 10 minutes, the Sago Pearls are partially cooked. (semi-translucent with a white spot in the centre).
• Drain and rinse the Sago Pearls with running water until it is cooled.
• If you are adding the Sago Pearls into hot Desserts, can use them right away.
• Rest of the cooking takes place while the Sago Pearls are added into hot desserts.
• If you are using the Sago Pearls in Cold Desserts, It should be fully cooked.
• If so, bring another 1 litre of Water to the boil, add in the Sago Pearls.
• Bring it to boil again and turn off the flame, cover and let it soak for about 8-10 minutes.
• After soaking the Sago Pearls would have turned fully translucent.
• Drain and rinse the fully cooked Sago Pearls with running water.

For Sweet Moong Bean & Sago Soup :

• Once the Green Moong Bean is well cooked, remove the Pandan Leaves, Cinnamon and Dried Orange Peel.
• Add Rock Sugar along with 1/2 a cup of Water and cook on a low flame until Rock Sugar melts.
• Add partially cooked Sago Pearls and give a quick stir.
• Pour in the Coconut Milk and cook on a low flame until it reaches the desired consistency.
• Switch off the flame.
• Serve Sweet Moong Bean & Sago Soup Warm/Chilled.

NOTES :

• If you need a thicker Sweet Moong Bean Soup, slightly mash the Green Moong Beans.
• Adjust the consistency of the Sweet Moong Bean Soup to suit your preference.
• Can also add Gingko Nuts/Lotus Seeds to this Green Moong Bean Soup.
• I have used Rock Sugar in the recipe which yields a mild note of sweetness.
• Can substitute it with preferred sweeteners.
• If you are adding Candied Winter Melon into the Dessert Soup, adjust the amount of Rock Sugar accordingly. 
• Cook Sago Pearls partially/fully depending on when you are adding it into the Dessert Soup.
• Adding Cinnamon Stick and Dried Orange Peel are purely optional.

STIR-FRIED BEAN SPROUTS - TAUGEH GORENG

 HOW TO COOK STIR-FRIED BEAN SPROUTS - TAUGEH GORENG

STIR-FRIED BEAN SPROUTS - TAUGEH GORENG

INGREDIENTS:

METHOD:

• Clean, snap-off the tails from Taugeh/Moong Bean Sprouts and rinse it thoroughly.
• Allow it to drain in a Colander.
• Heat Oil in a pan over high flame.
• Add finely chopped Garlic, Bird's-eye Chilly and saute it over a high flame until aromatic(for about 20 seconds).
• Add Taugeh/Moong Bean Sprouts, Light Soy Sauce, Salt and a pinch of Sugar and give a quick stir.
• Cook this on a high flame for a minute.
• Add finely chopped Chives/Spring Onions and cook briefly.
• Immediately switch off the flame.
• Serve Taugeh Goreng/stir-fried Bean Sprouts immediately.

NOTES :

• Cook the ingredients over a high flame for a brief period of time.
• Taugeh/Moong Bean Sprouts should not be overcooked or turn soggy.
• Adding Bird's-eye Chilly is purely optional.
• If you want a less spicy version, add Pepper Powder instead of Chillies.
• I have used Peanut Oil in this recipe, can substitute it with any other vegetable oil of your choice. 

GUJARATI METHI THEPLA - FENUGREEK LEAVES PARATHA

HOW TO MAKE GUJARATI METHI THEPLA - FENUGREEK LEAVES PARATHA

INGREDIENTS :

For the Dough :

To Cook :

METHOD :

• Clean, Wash and Chop Methi/Fenugreek Leaves.
• In a large bowl, add finely chopped Methi/Fenugreek Leaves and all the dry ingredients mentioned under 'For the dough'. 
• Pour 2 Tspns of Oil to the above ingredients and mix well.
• Make a well at the centre and pour in the Curd/Yogurt.
• Gently mix all the ingredients and knead it into a pliable dough adding little water at a time.
• Finally, add the remaining 1 Tspn of Oil and knead it again for about 2-3 minutes.
• Cover and leave it aside for 5-8 minutes.
• Before rolling them, knead it again.
• Divide the dough into 12-15  medium sized balls.
• Then roll them out into thin circles.
• Heat a Griddle(Tawa) and cook each Methi Thepla on a medium flame.
• Drizzle 1/4 Tspn of Oil/Ghee over each Methi Thepla and cook until they turn into golden brown colour on both the sides.
• Serve Methi Thepla hot with a bowl of Curd(yogurt), Raitha or Pickle.
•  

NOTES :

• If you are making the Theplas to store and eat later, do not add Gram Flour/Besan to the dough.
• Gram Flour adds a crunch to the Methi Theplas and turns out to be perfect if served immediately.
• Adding Curd/Yogurt while kneading the dough will yield you with soft Methi Theplas.
• You can also use Buttermilk instead of Water to knead the dough.  It will make the Theplas softer.
• If packing these Theplas for travelling avoid adding Curd/Buttermilk and knead the dough with Water. 
• Add very little water as required while kneading the dough.
• If fresh Fenugreek Leaves/Methi Leaves are not available, you can substitute it with Kasuri Methi(Dried Fenugreek Leaves) to make the Methi Thepla. Use 3 Tbspn of Kasuri Methi for every 2 cups of Flour.
  
• Can substitute Red Chilli Powder for Green Chillies.
• Garam Masala/Chat Masala can also be added while kneading the dough.
• Can also smear a blob of butter over hot parathas before serving.