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Thursday, December 9, 2010

Quick Stew with Chicken and/or Mixed Veggies (Kerala Style)

Picture this...you are away from your homeland & havent eaten a decent breakfast for ages. All you can think of is the way your mom used to make the yummiest breakfast goodies and miss your mom, home & everything all the more :( One such morning brought me to my computer, hunting for some comfort food. After some random searching on the net I found this simple recipe which I made as an accompaniment to appams (I'd call it the hybrid between a dosa & a sanna (mlorean idli)) :-). The steaming Kerala stew which is eternally married to appams (at least i'd prefer it this way). Not only can you make it in a jiffy (if you own a Indian cooker) to be served along with appams for breakfast, this item is worth to be put on the table for those guests who appear out of nowhere on very short notice.


Chicken Stew
You Need:
  • 500 gms chicken (preferably boneless cut into small cubes)
  • 1 Stick cinnamon, 2 cloves, 1 pod cardamom
  • 2 Sliced onions
  • 2 Green chillies slit
  • 1 Inch ginger chopped
  • 1 tsp chopped garlic
  • 7-8 Peppercorns
  • 1/4 tsp (or 1/2 tsp turmeric powder) 
  • 1/2 tsp garam masala powder
  • 1 tsp coriander powder
  • 1 Sprig curry leaves
  • 1 Small potato cubed
  • 1 Tomato chopped
  • 300ml Coconut milk

Method:
1. In a cooker heat oil & fry the cinnamon, cloves & cardamom till you get a nice aroma
2. Add onion and fry a bit & toss in the curry leaves.
3. Introduce the green chillies, peppercorns, ginger & garlic and fry
4. Add turmeric & garam masala and coriander powders
5. Add the potatoes, carrots and tomatoes. Stir it a bit
6. Add the chicken pieces and stir for about a minute.
7. Add the coconut milk. Add salt to taste
8. Close the lid of the cooker & add the weight.
9. When you hear the hissing sound (which starts when the cooker is heated for about 2mins) switch off the flame
10. If the whistle does go off, do not worry, slowly try to loosen the weight to release the steam or place cooker under running tap water.
11. Open the lid & stir ingredients well to avoid curdling of the coconut milk. Close lid and reopen after 30 seconds.
12. Serve hot with appams or steaming white rice

Note: The suggestion to switch off the flame before the whistle goes off is just to ensure that ingredients such as potatoes and tomatoes do not get over cooked (if you have cut them real small)

5 comments:

  1. Hello,


    We bumped into your blog and we really liked it - great recipes YUM YUM.
    We would like to add it to the Petitchef.com.

    We would be delighted if you could add your blog to Petitchef so that our users can, as us,
    enjoy your recipes.

    Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
    and benefit from their exposure on Petitchef.com.

    To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on "Add your site"

    Best regards,

    Vincent
    petitchef.com

    ReplyDelete
  2. Hi Shireen,
    This blog looks yummylicious! Not only the cooking but everything about it. I hope one day when im not feeling that lazy i will try one of your recipes and probably decorate the cooking like u have.
    Keep up the good work.
    Love
    Prema

    ReplyDelete
  3. Thanks Prema..love ur compliments & most importantly your encouragement!! Really really appreciate it :) Enjoy the recipes!

    ReplyDelete
  4. I tried this recipe today, Aug 18. The result as always is exactly the way it looks in your pictures and the taste is just the way a stew has to be. Simply the best. There was only one confusion, where you mention in point for 4 in the method 'to add garam masala, turmeric and corriander powder' but does not make any mention in your 'you need' column about the portion required.
    I had it with the neer dosas. I am thinking of replacing our recipe with this one.
    Thanks again,
    Steven Pinto, Mangalore Pearl.

    ReplyDelete
  5. Hi Steven, thanks a lot for your comment & for bringing this to my notice. I wrote this recipe in a hurry and obviously didn't proof read it, sorry about that! Have updated the ingredients now :)

    ReplyDelete

I'd love to hear what you have to say about this post!

If you are unable to post a comment, please write to me at ruchikrandhap@gmail.com

Last but not the least, my name is Shireen & not Ruchik :-)

Thursday, December 9, 2010

Quick Stew with Chicken and/or Mixed Veggies (Kerala Style)

Picture this...you are away from your homeland & havent eaten a decent breakfast for ages. All you can think of is the way your mom used to make the yummiest breakfast goodies and miss your mom, home & everything all the more :( One such morning brought me to my computer, hunting for some comfort food. After some random searching on the net I found this simple recipe which I made as an accompaniment to appams (I'd call it the hybrid between a dosa & a sanna (mlorean idli)) :-). The steaming Kerala stew which is eternally married to appams (at least i'd prefer it this way). Not only can you make it in a jiffy (if you own a Indian cooker) to be served along with appams for breakfast, this item is worth to be put on the table for those guests who appear out of nowhere on very short notice.


Chicken Stew
You Need:
  • 500 gms chicken (preferably boneless cut into small cubes)
  • 1 Stick cinnamon, 2 cloves, 1 pod cardamom
  • 2 Sliced onions
  • 2 Green chillies slit
  • 1 Inch ginger chopped
  • 1 tsp chopped garlic
  • 7-8 Peppercorns
  • 1/4 tsp (or 1/2 tsp turmeric powder) 
  • 1/2 tsp garam masala powder
  • 1 tsp coriander powder
  • 1 Sprig curry leaves
  • 1 Small potato cubed
  • 1 Tomato chopped
  • 300ml Coconut milk

Method:
1. In a cooker heat oil & fry the cinnamon, cloves & cardamom till you get a nice aroma
2. Add onion and fry a bit & toss in the curry leaves.
3. Introduce the green chillies, peppercorns, ginger & garlic and fry
4. Add turmeric & garam masala and coriander powders
5. Add the potatoes, carrots and tomatoes. Stir it a bit
6. Add the chicken pieces and stir for about a minute.
7. Add the coconut milk. Add salt to taste
8. Close the lid of the cooker & add the weight.
9. When you hear the hissing sound (which starts when the cooker is heated for about 2mins) switch off the flame
10. If the whistle does go off, do not worry, slowly try to loosen the weight to release the steam or place cooker under running tap water.
11. Open the lid & stir ingredients well to avoid curdling of the coconut milk. Close lid and reopen after 30 seconds.
12. Serve hot with appams or steaming white rice

Note: The suggestion to switch off the flame before the whistle goes off is just to ensure that ingredients such as potatoes and tomatoes do not get over cooked (if you have cut them real small)

5 comments:

  1. Hello,


    We bumped into your blog and we really liked it - great recipes YUM YUM.
    We would like to add it to the Petitchef.com.

    We would be delighted if you could add your blog to Petitchef so that our users can, as us,
    enjoy your recipes.

    Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
    and benefit from their exposure on Petitchef.com.

    To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on "Add your site"

    Best regards,

    Vincent
    petitchef.com

    ReplyDelete
  2. Hi Shireen,
    This blog looks yummylicious! Not only the cooking but everything about it. I hope one day when im not feeling that lazy i will try one of your recipes and probably decorate the cooking like u have.
    Keep up the good work.
    Love
    Prema

    ReplyDelete
  3. Thanks Prema..love ur compliments & most importantly your encouragement!! Really really appreciate it :) Enjoy the recipes!

    ReplyDelete
  4. I tried this recipe today, Aug 18. The result as always is exactly the way it looks in your pictures and the taste is just the way a stew has to be. Simply the best. There was only one confusion, where you mention in point for 4 in the method 'to add garam masala, turmeric and corriander powder' but does not make any mention in your 'you need' column about the portion required.
    I had it with the neer dosas. I am thinking of replacing our recipe with this one.
    Thanks again,
    Steven Pinto, Mangalore Pearl.

    ReplyDelete
  5. Hi Steven, thanks a lot for your comment & for bringing this to my notice. I wrote this recipe in a hurry and obviously didn't proof read it, sorry about that! Have updated the ingredients now :)

    ReplyDelete

I'd love to hear what you have to say about this post!

If you are unable to post a comment, please write to me at ruchikrandhap@gmail.com

Last but not the least, my name is Shireen & not Ruchik :-)