Badaam / Almond Chicken

Marinated Chicken pieces simmered in almond masala/sauce !

AlmondChicken Preparing this dish had been pending since such a long time, so today sure, I finally managed to prepare this. In one of my previous posts I had mentioned that I have a 4 lb almond bag sitting since such a long time, that I am still not able to finish it off. Of course, if I make sweet it will finish sooner, but we are in no mood to prepare sweets !
This recipe is a variation from our regular curry with the only variation is the coconut being replaced with almonds. Very easy to prepare, although the ingredients list looks huge and tastes nice and creamy !

2 full cups chicken (~2lb)
2 tsp chili powder
2 tbsp ginger garlic paste
1/8 tsp turmeric
2 green chilies, sliced
salt to taste

Lightly roast in oil and grind:
5 cardamoms
2 in cinnamon (uncoiled)
1 bay leaf
5 cloves
2 tsp coriander seeds
1 tsp cumin seeds
2 tbsp dry coconut
1/2 cup almonds

Saute in oil & Grind to paste
1 cup onions, chopped
1 large tomato (or 2 cups, chopped)

2 tbsp oil
1/4 cup onions
cilantro/coriander for garnish

Preparation Method:
1. Marinate the chicken with chili powder, green chili, salt, turmeric and ginger garlic paste. Let it sit for 10 –15 minutes till you prepare the masala.
2. Roast the dry ingredients and spices and grind them to a fine powder.
3. In a pan heat oil and sauté the onions till light brown. The add the tomatoes and sauté for few minutes.
4. Combine the dry masala(step 2) and the onions & tomatoes in a blender and grind to a fine paste using some water.
5. Heat oil in a deep vessel. Add the 1/4 cup chopped onions and sauté.
6. Add the marinated chicken and roast for couple of minutes. Add water and bring it to boil.
7. Then add the masala paste (step 4) and let it simmer over low heat. Add salt and/or water according to consistency required.
8. Let it cook for 15 – 20 minutes. Garnish with chopped cilantro.
9. Serve with nan/chapati or with rice.
AlmondChicken (2)
Preparation Time: 40 mins
Serves: 4

Note: This dish can be varied to make butter chicken by adding 3 –4 tbsp of butter and 2 –3 tbsp of kasuri methi.
          Another variation is to just use dry unsweetened coconut or any other nuts/dry fruits instead of almonds.


Masoor Amti (Brown Lentil Curry)

DSC01618 This is one of the widely used pulses across the world,  I believe. Back home Belgaum is famous for this pulse and the locally grown variety is different from the one we get in stores here. The Belgaum masoor is tiny in shape and tastes much better. My grandmothers side, in Belgaum have large farms where they grow this lentil and the other being kale vatane/black peas. So everytime we went for a visit, we were always sent with bag full of these lentils. These lentils are a staple and are always stocked back home and so we have so many variations of preparing this curry.
Today’s recipe is just as simple with use of goda masala and tempered with garlic & curry leaves. We used to also use the spiced chili powder(Belgaum chili powder,masala tikhat, ghati masala, or masala khara) which when used, there is no need to add any additional masala. The recipe for the masala tikhat(spiced chili powder) will have to wait until I make, till then follow this recipe :

1 cup masoor/ brown lentils
1/2 tomato, sliced
1/2 small onion, sliced

2 tbsp oil
4 –5 big cloves garlic, minced
4 – 6 curry leaves
1 tsp chili powder
1 tbsp goda masala
2 tbsp fresh/frozen coconut & cilantro for garnish
salt to taste

Preparation Method:
1. Pressure cook the lentils along with onion and tomato, with enough water. Allow for 1 –2 whistles and let it cool.
2. Heat oil in a deep vessel. Add the minced/pressed garlic and sauté slightly. Add the curry leaves.
3. Add the contents in the pressure cooker(cooked lentils).
4. Add salt, chili powder, turmeric, masala and let it simmer for about 5 – 10 minutes.
5. Garnish with cilantro & fresh coconut.
6. Serve with bhakri/chapati or with plain rice.

Preparation Time: 30 mins
Serves: 2 – 4

Note: The lentils can be cooked in a vessel separately although it will take more time, so soak it for few hours before cooking.
Variation: The fresh coconut can be ground with cumin and coriander and added to the curry. Skip goda masala in that case.

White Kidney Beans in Tomato-Coconut Masala

100_2780These days I have religiously preparing the dishes that may help in making some space in my pantry. Lot of different lentils and beans have been lying for such a long time. So have decided to make sure I use all those different beans/lentils.
I don’t remember having white kidney beans but there are so many varieties of this seeds and this preparation is our regular recipe that could be used with any other types of beans or peas. I have separately used the ginger garlic paste here, although a fresh ginger-garlic used in grinding the spice mix will make the curry taste much better. Although I have used the goda masala, use garam masala incase you do not have one, though it could read the link to add few more ingredients to get the spice mix.

3 cups white kidney beans, soaked overnight & cooked
2 tbsp oil
strand of curry leaves
1/2 cup onions
1 1/2 tbsp ginger garlic paste
1 1/2 tsp chili powder
1 1/2 tbsp goda masala/garam masala
1/8 tsp turmeric
salt to taste

1/2 cup fresh/frozen coconut
2 medium tomatoes
1/2 cup cilantro
1/2 cup cooked beans (from above 3 cups)

Preparation Method:
1. Soak the bean overnight. Then cook them in a pressure cooker or in a vessel(will take time) until soft but not mushy.
2. To prepare the masala, grind all the ingredients mentioned. Use the same 1/2 cup beans from the above.
3. Heat oil in a deep vessel. Add chopped onions, curry leaves and saute.
4. Add ginger garlic paste and slightly saute.
5. Add the cooked beans along with its water, ground masala, goda masala/garam masala, chili powder, turmeric and salt. Let it simmer for 15 – 20 minutes.
6. Remove from heat and serve with rice or bhakri/chapati.

Preparation Time: 25 mins
Cooking Time: 30 mins
Serves: 4 – 6


Gawar ani Phanasbi chi Bhaji / Cluster Beans & Jackfruit Seeds Curry

A combination curry with jackfruit seeds and cluster beans is very much a konkan recipe. This is the season when the market is flooded with jackfruits, the raw ones used in making lot of curries and the seeds of the ripe ones. I was able to get these frozen jackfruit seeds at our local Indian grocery store which were already slightly cooked, shelled and sliced, else you would need to follow the steps. One of the other ways of preparing this recipe can be followed here. I did not have the green chilies, instead used the chili powder.
The jackfruit seeds resemble like the Brazilian nuts. Whenever we used to get the jackfruit back home, it was a huge task, we used to enjoy though, applying oil to palms, then each one removing the fruits from their own share, collecting the seeds to roast and eat as they are. If you want to have a look at some best pictures of jackfruit and its seeds, find them here @ jugalbandi.

1 cup jackfruit seeds, boiled,shelled,sliced (phanasachi be)
1 cup cluster beans/gawar/tupshenga
2 tbsp oil
1/2 cup onions, chopped
1/2 cup tomatoes, chopped
1 tsp chili powder
1/2 tsp garam masala (optional)
pinch of turmeric
salt to taste

Preparation Method:
1. If you have the seeds, slightly cook them to remove the outer cover. Then slice or press the seeds.
2. Heat oil in a pan or vessel. Add the onions and sauté till translucent.
3. Add the cluster beans and jackfruit seeds and sauté for a while.
4. Add tomatoes, chili powder, turmeric, masala, salt and water. Close the lid and let it cook.
5. Once cooked, remove from heat and garnish with fresh coconut.
6. Serve with bhakri/chapati.
JackfruitSeeds (2)
Preparation Time: 25 mins (may be more if starting from scratch)
Serves; 2 -3


Green Chicken Curry – Variation from a regular one !

I had actually planned to prepare our regular green chicken curry with coconut and little more spices. But since I had a lot of yogurt lying in the fridge, decided to use yogurt instead and a little less spices. We use this masala to make the Belgaum style Biryani which I might post later on, till then enjoy this nice green and creamy curry !

2 cups chicken, cubed
whole masala (1 bay leaf, 2 in cinnamon, 4 –5 cardamoms, 4 –5 cloves, 1 mace/javitri)
1/2 cup onion, chopped
1 tsp coriander powder
1/2 tsp cumin powder
1/2 cup yogurt
2 tbsp oil
salt to taste
Grind to paste:
5 – 6 big garlic cloves
3 in ginger
5 –6 mint leaves
1 cup cilantro/coriander
2 – 3 small green chilies

Preparation Method:
1. Grind garlic, ginger, mint, cilantro and green chilies to a fine paste.
2. Marinate the chicken with this paste along with yogurt and some salt. Leave aside for 15 – 20 mins
3. Heat oil in a deep vessel, add the whole garam masala. Then add the onions and saute till they turn translucent.
4. Add the chicken pieces and saute for few minutes. Then add all the remaining marinade, coriander and cumin powder.
5. Close the lid and let it simmer till the chicken is cooked or the oil separates from the side.
6.Garnish with cilantro and a dash of lemon juice. Serve with nan/chapati or with rice.

Variation: To make a dry version of the curry, just add 2 –3 tbsp of yogurt and/or use some butter to make the buttery version of the curry.

Preparation Time: 20 mins
Serves: 2 – 4


Fava Beans Curry – Middle Eastern Recipe

FavaBeans I have heard and read lot about fava beans and its use in the middle eastern and Mediterranean cuisine, but never happen to use them in our cooking. Last week one of our friends bought us some cans of fava beans and mentioned the ingredients that go into making a simple side with pita bread. Not much use of spices but with the ingredients it does come close to an Indian recipe, so the name curry.
Since I was having these beans for the first time, the taste and flavor seemed to be very much like the cooked jackfruit seeds. I can even say the flavor, taste, texture could match 99.9 % to that of jackfruit seeds. So in case you don’t get your hands on a fava beans, try out the recipe with jackfruit seeds, if you happen to be in the tropical !!

1 can(15 oz) fava beans, drained, rinsed
1/2 cup onions, chopped
1/2 cup tomatoes, chopped
1 tsp cumin powder
1/2 tsp chili powder
1tsp parsley
1 tsp lemon juice
3 tsp olive oil
salt to taste

Preparation Method:
1. Drain and rinse the beans.
2. In a vessel add the bean with some water and bring it to boil.
3. Mash the beans a little and then add all the remaining ingredients.
4. Let it simmer for up to 10 min.
5. Serve with pita/chapati

Preparation Time: 10 minutes
Serves: 2


Onion Tomato Raita – Onion & Tomato in Yogurt

Raita It has been almost close to a month that I have posted. Thank you everyone for having checked on how I was doing. Now that I am done with the exams, I should be posting some new tried and tasted recipes. I am sure everyone here is enjoying their summers and those of you back home, it is nostalgic with monsoons and the rains especially this is a season to be on the India’s West Coast !
BTW, it is hot summer here, with temperatures soaring upto 100 F. To keep the body and mind cool, today’s post is a blend of ingredients according to Ayurveda,  have cooling effect on the body, a mixture of tomato and onion in yogurt. A perfect accompaniment with both vegetarian and non-vegetarian meals !

1 cup onions, finely chopped
1 cup tomato, finely chopped
2 cups yogurt
1 green chili, minced
5 –6 fresh mint leaves, minced
2 tsp sugar (add more or less)
salt to taste

Preparation Method:
1. Beat the yogurt to a smooth consistency.
2. Add finely chopped onions, tomatoes, chili, mint
3. Add salt and sugar and mix.
4. Serve as a condiment with meals

To different versions of the condiment, add all or any of these: grated cucumber, carrot, radish, fresh coconut etc

Preparation Time: 5 –10 mins
Serves: 2 - 6
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