There are times when you want to make a dish that you don’t normally give much thought about but kind of crave for it once in a while. Today I have posted one such dish that is a staple in almost all Indian homes. It is the Egg curry. Egg curry is a simple dish that consists of gravy and eggs, usually boiled. Variations are usually done with the gravy but here I have given a slight variation with the egg 🙂
Whenever I am stuck with what to cook, Egg curry is the go-to gravy in our home. The curry in this dish is a blend of spices, each with their own unique flavor. And when all these spices come together in the gravy, it gives an appetizing aroma and a taste to match for. As I had mentioned earlier, the variation I had given with the eggs here is that instead of having them boiled, I have used them as omelets instead 🙂 The cooked omelets are rolled, cut and then dropped in the gravy, similar to how we do it for Dosa Kuzhambu.
Egg curry normally goes well with white rice and usually with no sides since the eggs themselves are the sides. Try this unique but very tasty Egg curry in your kitchen and if you think of an apt side dish to this gravy, please do share 🙂
I am always interested in trying out different recipes and am on the lookout for the same. That is how I found today’s recipe, an unique chicken gravy that is a sort of fusion dish (will elaborate on this shortly) I would say. It is called the Doodh Shahi Murg which means chicken cooked with milk. The main ingredients in this recipe, apart from milk are, koya and heavy cream.
Doodh Shahi Murgh is a rich gravy that makes you feel heavy even when had in small servings. The preparation of this dish is unique in the sense that the ingredients used are all Indian but the cooking method closely resembles continental style i.e., similar to pasta or cannelloni. In Doodh Shahi Murgh, the meat (chicken) is first cooked (shallow fried here), then a layering gravy made from milk, khoya and heavy cream is poured over the chicken and then baked. The resulting Doodh Shahi Murgh is a mouth watering, rich chicken gravy.
Doodh Shahi Murgh is an excellent accompaniment for naan, chappathi, parotta etc. It has a slight sweetness to it because of the milk and koya. I admit that the time taken to prepare Doodh Shahi Murgh is a bit longer than most other gravies but do believe me when I say that the taste is worth all the time spent. Try this exotic, rich Doodh Shahi Murgh in your kitchen and do let me know your favorite accompaniment to it.
Wash the chicken pieces and drain all the excess water. Add in ginger garlic paste, turmeric powder, lemon juice and mix well.
Now add cumin powder, salt and garam masala powder. And again mix well.
Finally add the beaten hung yoghurt, mix well and leave it for at least 20 minutes.
Heat a wide pan with oil and add green chillies. Sauté well until the outer layer turn white.
Add in finely chopped onions and sauté until they turn translucent or golden brown.
Meanwhile heat a flat skillet with 2 tbsp of oil and add marinated chicken one by one onto the skillet. Shallow fry the chicken pieces until one side is done.
Now in a low flame add in cashew paste and mix well. Cook until the raw smell disappears stirring constantly. Cashew paste tends to stick to the bottom. So constant stirring is required.
Meanwhile check if the chicken pieces are cooked on one side and flip them to cook on the other side.
Add in sweetened khoya when the raw smell of cashew disappears. Mix well.
Now add a cup of milk and mix well. Cook for a minute.
Add cumin powder, cardamom powder, pepper powder and salt. Mix well and cook until the sauce is semi thick and well cooked. Switch off the flame.
Add a tbsp of fresh cream to the sauce and mix it well.
Preheat the oven to 500 degrees Fahrenheit or 320 degrees Celsius.
By the time your chicken will be well cooked on both sides. Take out the chickens using tongs and place them on a oven safe flat bowl.
Pour the sauce on top of the chicken pieces and make a layer.
Grate the cheddar cheese on top of the sauce.
Place the bowl inside the oven and leave for 10 minutes or until you see the cheese melt and turns golden brown on top. Enjoy this creamy chicken dhoodh shahi murgh with parotta or romali roti!
To make hung yoghurt, place your strainer lined with muslin cloth or paper towel inside of a bowl. Pour enough amount of yoghurt in. place it in the refrigerator for an hour. Or just rotate the muslin cloth and gently squeeze the excess water (i.e. Whey) using your hand.
Chicken Mappas is a traditional chicken gravy from the state of Kerala, India. It is a very recent dish that I tried and very much liked it 🙂 Mappas is Kerala Christian style of cooking dishes entirely using coconut milk. So as the name suggests Chicken Mappas is chicken cooked in coconut milk 🙂 Chicken Mappas is one dish that tastes totally different than how it looks. It is a watery (stew like) gravy packed with full of flavor. Also, it is one of the easiest and simplest non vegetarian dishes to make. All you need is chicken, coconut oil, turmeric, green chilli and coconut milk. As you might know Kerala cuisine is known for its generous use of coconut oil and in Chicken Mappas that comes to the fore. It serves to be a major source of the dish’s distinct flavor. Chicken Mappas is an excellent combination for Idiyappam (String Hoppers). It can also be served as a soup. Since coconut milk is used, Chicken Mappas gives you that fullness quiet easily even when had in small quantities. Do try this Mappas in your kitchen and do let me know what else it would go well with other than Idiyappam 🙂
Generally, I am big fan of any food items that has tamarind as one of the ingredients like puli kuzhambu (tamarind gravy), puliyogare (tamarind rice) etc. On those lines, one other dish that I like so much is the Meen kuzhambu/Fish gravy and this gravy also has tamarind as one of the ingredients. Fish gravy is one dish which literally took a lot of my effort in getting it right. Every time I try making this gravy, something or the other didn’t come together. I always suspected that the variety of fish I buy was the reason. So when I visited India recently, this was the dish I had on the top of my list to learn 😉 I tried fish gravy as soon as I returned home and voila! It turned out to be one of my best creations ever 😉
I always liked fish since my childhood. I like its texture and taste. The meen kuzhambu that I have given here is one of my mom’s signature recipes. The main ingredients that are used here, other than tamarind, are tomato and green chilli. Fish in general absorbs too much of hotness from the ingredients that we use (chilli and homemade sambar powder). So you need to add extra chilli and/or sambar powder to the gravy. Also, the addition of sambar powder gives thickness to the gravy (you can substitute coconut milk as well here).
One lesson that I learnt from this successful attempt of preparing meen kuzhambu/fish gravy is that if you have the right recipe, you don’t have to worry about the fish you use. So people do try this wonderful recipe and let me know your equally wonderful experience!
Other things that I have learnt,
Add extra oil while making fish gravy – enhances the taste.
Right amount of tamarind – gives the kick to the gravy.
Add extra spiciness – fish absorbs more spice.
Fish cooks real fast, so do not stir the gravy often once the fish is added – So that you don’t break/mash the fish.
And finally, like biriyani and pizza, fish gravy tastes excellent when had the next day! 🙂
A traditional and authentic fish gravy recipe made using tamarind extract and spices.
Homemade sambar powder or kuzhambu podi – 1 tbsp
Salt – ½ tsp
King or seer fish – 1 pound (5 pieces)
Gingelly oil – 3 to 4 tbsp
Fenugreek seeds – ½ tsp
Shallots, cut to rings – 6 nos
Garlic cloves, cut to rounds – 5 nos
Tomatoes, big, finely chopped – 1 ½ nos
Green chilli – 1 no
Salt as required
Tamarind - Big gooseberry size
Jaggery - a very small piece (a generous pinch)
Homemade sambar powder or kuzhambu podi– 2 tbsp
Red chilli powder – 1 tsp
Grated coconut – 1 to 2 tbsp (optional)
to crush and temper:
Shallots – 1 no
Garlic cloves - 1 no
Ginger – 1”
Oil – 1 tbsp (oil used to fry the fish)
Clean and wash the fish with a tsp of turmeric powder and marinate them with the above given ingredients. Cover and leave it for at least half an hour.
Soak tamarind in a cup of water and extract the juice or blend them in a blender to a thick paste.
Grind coconut and a shallot to a fine paste (this step is completely optional).
Heat oil in a kadai or any wide open deep pan and add fenugreek seeds. When they start to sizzle add chopped shallots. Sauté until the onion turn translucent and then add chopped garlic and fry for a minute until it turns golden brown.
Add chopped tomatoes and a slit green chilli. Cook until the tomatoes are mushy. It takes 2 to 3 minutes.
Add in the tamarind extract/paste and allow them to boil. Add a pinch of jaggery at this time.
Now reduce the flame and add sambar powder, red chilli powder and salt. Mix well and cook until the gravy leaves oil.
When the gravy starts to boil, check for salt and spice and add the marinated fish to the gravy. Cook until the gravy leaves oil. It takes about 5 to 8 minutes – Do not stir the gravy once the fish is added. Just slightly tilt around the kadai if you wanted to.
Meanwhile crush shallots, ginger and garlic in a motor and pestle.
If you are making a large batch, add coconut paste to the gravy five minutes after the fish is added to the gravy.
Heat a seasoning ladle and fry the crushed ingredients until light golden brown and pour them in to the fish gravy.
Enjoy the tasty fish gravy with hot rice and fish fry and experience the heaven!
1.Here I have used king fish. You can use any variety of fish of your choice. I heard red snapper tastes excellent for fish gravy. 😉 2.I usually don’t add coconut paste to the gravy if I am making for just the two of us. I recommend adding it when you are making a large batch. 3.Adding jaggery enhances the tanginess of the fish gravy 4.If you are making fish fry on the same day, season the crushed ingredients in the left over oil. My mom always does this because it adds more taste to the gravy.
Today, I am posting a recipe given to me by my friend who hails from Kovilpatti, a southern town in my home state of Tamilnadu in India. Kovilpatti is famous for its yummy kadalamittai (a sweet variety made from peanuts), matchstick and fireworks industry. Actually, the recipe is of chicken gravy but I have named it as Kovilpatti chicken kuzhambu in honor of my dear friend.:) Kovilpatti Chicken Kuzhambu is a very tasty chicken gravy and the recipe does not have coconut as one of the ingredients. One other uniqueness of this gravy is the use of castor oil and believe it or not, it enhances the flavor. And Kovilpatti Chicken Kuzhambu is my HB’s favorite chicken gravy and is one of the recipes that are often made in our home. Kovilpatti Chicken Kuzhambu goes well with white rice, dosa, chappati etc. Also, I would suggest using country chicken (naatu kozhi) for the gravy, if available since that is what is used back home for any chicken recipe. It gives excellent taste to the gravy and also an authenticity to the recipe. 🙂
Whole black pepper, freshly ground, powdered – 1 tbsp
Cumin powder -1 tsp
Garam masala powder – a pinch
Salt - as required
Chicken – ½ kg (750 grams)
Cilantro – for garnishing
Castor oil – 3 drops
Grind all the given ingredients under ‘to grind’ and make a fine paste.
Heat oil in a thick bottomed sauce pan and add bay leaf, cinnamon and fennel seeds. When they start to sizzle add in the chopped onions and sauté until they turn translucent.
Add the ground paste and sauté until the raw smell of shallots disappear.
Add the chopped tomatoes and sauté until oil gets separated.
Now add in all the powders (chilli, coriander, cumin, pepper, garam masala) along with salt and give a quick stir. Lower the flame and add very little water. Sauté until the raw smell disappears.
Finally add in the cleaned chicken pieces, stir well until the masalas are well coated on the chicken. Add a cup of water and check for salt. Cover the lid and cook in low to medium flame for 15 minutes or until the chicken is well cooked.
Add few drops of castor oil on top and cook for another couple of minutes. Switch off the flame and garnish with freshly chopped cilantro.
Enjoy this excellent kovilpatti chicken kuzhambu with white rice or any Indian rotis!
1.Adding castor oil is to enhance the taste. You could also use coconut oil instead. 2.This gravy tastes good as it is. In case if you want add richness to the gravy (or making a big batch) you can either add ½ a cup of coconut milk and cashew paste or you could just add yogurt. 3.I like my gravy to be thick so I added just a cup of water. You can adjust it according to your own taste.
Chicken Tikka Masala is a quintessential north Indian dish that has wide popularity here in US as well. Tikka means small pieces of meat mixed with spices. So Chicken Tikka Masala is a dish made of small pieces of chicken cooked with spices in a gravy. Traditionally, Chicken Tikka Masala is made first by baking chicken tikka (here is the recipe for Chicken Tikka) using skewers in a tandoor (cylindrical clay or metal oven) and then using that tikka to prepare the gravy (masala). In my preparation method given below, I had used conventional oven for baking the chicken tikka. The taste of Chicken Tikka Masala is mostly dependent on the marinade that you make. As I had mentioned earlier, Chicken Tikka Masala is universally popular and is very easy to make. The origin of this dish is unclear, with various proponents claiming its invention. In fact there was even a motion set to be passed in the UK parliament to give geographically protected status for Chicken Tikka Masala in the UK (Glasgow, I believe). Good that it did not happen since I personally believe that Chicken Tikka Masala originated in India (ofcourse :)) I would say Chicken Tikka Masala is two dishes combined in to one, i.e., chicken tikka and the Chicken Tikka Masala. You can serve the chicken tikka as is as an appetizer and the Chicken Tikka Masala as an entree dish.Try this widely popular and very tasty Indian 🙂 dish and let me know your wonderful experiences, as always…
Add soaked cashews with few pieces of onions and tomatoes in a blender, make a paste and keep it aside.
Heat a wide open pan with a tbsp of oil. Add cumin seeds and whole spices. Once you get the nice aroma of cumin seeds and whole spices, add chopped onions. Sauté it and cook till the onions turns brown.
Add a tbsp of ginger-garlic paste and stir fry till the raw aroma of ginger-garlic disappears
Add the chopped tomatoes and green pepper. Cook the tomatoes until they are soft and pulpy.
Add coriander powder, kashmiri red chilli powder, cumin powder, turmeric, salt and little water. Sauté for a minute.
Add cashew paste. Cook until the oil oozes out.
Now add in the cubes of cooked chicken tikka and mix well. Pour in some water if the mixture is dry.
Add in cream and sprinkle some chopped coriander leaves and lime juice and mix it well.
The tasty chicken tikka masala is ready to be served with hot butter naan or rumali roti.
Dum Ka Chicken is the latest dish that I came across, courtesy from one of our friends. It is a very tasty and sumptuous dish made using chicken. As the name suggests, the chicken is dum cooked (cooked in a sealed pot) which I have explained in the cooking instructions below. Dum Ka Chicken is one of the easiest dishes that I have ever cooked and it is one of the many reasons for it to be my most favorite dish in recent memory. Dum Ka chicken is a Hyderabadi nawab dish meaning it’s a royal dish :). As I had mentioned above, it is very easy to make. All you need to do is marinate the chicken overnight and then cook it using dum method the next day. Also, it is, as I would like to say, an one pot dish, meaning, you just need to use one utensil during the entire preparation i.e., you use the same pot in which the chicken is marinated to cook as well. You can also prepare Dum Ka Chicken using a conventional oven. Dum Ka Chicken is very rich in flavor and goes well with almost any entree items like rice, chapati, paratha, naan etc. Do try this royal, very tasty, simple (I am running out of adjectives :)) dish and post your wonderful comments!
Add all the above given ingredients in a deep thick bottomed sauce pan.
Make a paste of the above given ingredients and add it to the pan.
Heat oil and deep fry the onions to golden brown. Add them to the marinade.
Mix everything together and check for salt and spices.
Add the chicken to the marinade and mix well.
Finally add water and mix well. Cover the lid and refrigerate it overnight.
Dum cooking – Stove top method
Next day seal the lid with dough or aluminium foil and tightly close the pan (This method is called dumming). Cook in medium to medium low flame for 10 minutes.
Meanwhile heat a dosa pan in another burner. After ten minutes transfer the sauce pan on to the dosa pan and reduce the flame. Cook in low flame for 40 minutes.
Switch off the flame and leave it for another 20 minutes.
After 20 minutes open the lid and check if the chicken is well cooked. By this time chicken should be juicy and cooked well.
Enjoy dum ka chicken with white rice and egg on the side!
Dum cooking – Conventional oven method
Marinate the chicken in any oven safe pan.
Preheat the oven to 180 degrees F.
Cover the pan with aluminum foil and then close the lid.
Cook on the stove top for 20 minutes in low flame. And then place it in the oven and cook for 2 hours and 30 minutes. Enjoy!
1.Use the same oil you used to fry the onions. It enhances the taste of the gravy. 2.And I recommend to always use freshly fried onions and not the store bought. 3.If you are calorie conscious then you can shallow fry the onions with olive oil or vegetable oil and add it to the marinade. 4.Mint and cilantro quantity is equal to one handful amount. 5.Chironji or charoli is a nut that can be found in any Indian grocery store.
Prawn is a very tasty seafood with high calorie content. But who cares as long as you have it once in a while and work out to compensate :). For those who love spicy food, I bet this is a recipe that you will love. For a long time I was curious to know the difference between a prawn and a shrimp. But apparently there is no real difference between them except for the fact that the name shrimp is widely used in America and prawn in rest of the world! So the dish I have presented here can be called as spicy prawn masala or spicy shrimp masala, depending on how you want it to be called 🙂
Spicy prawn/Shrimp gravy is a personal favorite of my HB. It is one of the easiest dishes to make and can be made quickly as well since prawn gets cooked very soon. But care should be taken so as to not overcook and make the prawns rubbery. Spicy prawn gravy involves two main steps – marination of the prawn and making the gravy. Once the gravy is made, all you have to do is mix the marinated prawns and cook for like 5 minutes.
Spicy prawn gravy can be had with dosa, rice, chapati etc. It tastes good with most non vegetarian main course dishes. Try this easy dish in your kitchen and let me know how it went 🙂
Cilantro, finely chopped – 1 to 2 tbsp (for garnishing)
Wash and clean the prawns and marinate with the above given ingredients. cover and leave them for at least 30 minutes.
Heat a kadai with oil and temper with cinnamon, cloves, cardamom and fennel seeds. When they start to sizzle, add in chopped onion. Sauté until the onions turn golden brown.
Add ginger garlic paste and cook until the raw smell disappears.
Now add in chopped green chillies and tomatoes. Cook until the tomatoes are mushy and well cooked. It takes around 3 to 4 minutes.
Now reduce the flame and add in all the spice powders (coriander, turmeric, red chilli, biriyani masala) mentioned above along with required amount of salt. Stir well and cook until the raw smell disappears. (Be careful not to burn the masalas. It tastes bitter when burnt).
Add half a cup of water to the masala and cook for another minute. You can skip this step if you want the gravy to be thick.
Finally add in the marinated prawns to the gravy. Mix well and cook for just 5 to 8 minutes. Switch off the flame when the prawns are well cooked and the gravy is thick. Garnish with chopped cilantro. Enjoy the spicy prawn masala with biriyani, chappathi, idli or dosa!
Nellore Chepala Pulusu is a non vegetarian delicacy from Nellore, a coastal town in the state of Andhra Pradesh. Chepala Pulusu means fish curry in tamarind sauce. After numerous misadventures with fish, this is the one that I was satisfied with. I came across this recipe during one of my diligent searches 🙂 for a fish curry recipe.
Nellore Chepala Pulusu is usually made using seer fish but I used catfish (you can use other fish varieties as well). As the name suggests, this curry tastes tangy because of the tamarind and goes excellent with rice. We had Achari fish as the side dish, which is another dish that tastes equally awesome (you can find the recipe for Achari fish here). Also, mango is added as one of the ingredients but the recipe that I have given below does not include it.
Do try this tangy and tasty fish curry in your kitchen and let me know your thoughts.
Heat oil in a pan and add chopped garlic and stir it occasionally.
Meanwhile puree the tomatoes and keep it ready.
When the garlic turns brown, add in chopped onions and sauté well. Add curry leaves and cook until the onions turn translucent.
Add in the tomato puree.
While the gravy is getting cooked, make the Nellore koora powder as given below.
Heat a small flat pan and add fenugreek seeds. Dry roast until they turn golden brown and remove it from the pan. Next add mustard seeds and dry roast them separately. When they start to crackle, remove it from the pan. Next add cumin seeds and toss them for few seconds until the nice aroma spreads. When cumin seeds seeds are well roasted, remove it from the pan. Allow them to cool and grind to a fine powder.
When the tomato gravy is well cooked add enough water and tamarind paste and allow them to boil.
Add all the powders and mix well. Add the slit green chilli and give it a stir. Cover and simmer the gravy until the raw smell disappears. It takes around a couple of minutes.
Now add the fish to the gravy. Cover and cook for 8 to 10 minutes.
Finally add the ground powder and enough salt to the gravy, mix well and cook for another couple of minutes. By now the gravy would have released oil on the sides. Sprinkle loosely crushed fresh curry leaves lavishly and switch off the flame.
It tastes excellent with steamed white rice.
Do not roast the ingredients too much otherwise the entire dish will be spoiled as they give bitter taste when roasted too much. Always to make the Nellore chaapala pulusu powder make the ratio as 1:2:3.
Try to make this powder just before adding to the gravy and so the fresh flavor retains.
It has been a while since I posted a non vegetarian recipe and now I am giving you a speciality from my neighboring state, Karnataka. It is called as the Kundapur Chicken gravy, a popular dish from Mangalorean cuisine that has its origins from Kundapur, a coastal town in Karnataka. Kundapur chicken is a versatile dish that goes well with all main course dishes like, rice, naan, parotta, biriyani, chapati, dosa etc. Kundapur chicken gravy’s main ingredient, the one that gives its distinct taste, is the kundapur masala powder. Kundapur chicken gravy is one of HB’s favorite dishes and he makes me to cook it at least once in like two months (I know that is a considerable gap but I do have to try other interesting recipes, right? ;)). We normally have Kundapur chicken with Biryani and Chappati. I would say Kundapur was one of the first dishes I tried which was not from Tamilnadu or a hand down from my mom or MIL 🙂 Do try this Mangalorean dish in your kitchen and let me know your comments as well as the favorite main course dish that you would like to have with.
Heat a pan and dry roast all the above ingredients except coconut for a minute or until they spread aroma. Allow them to cool and grind it along with coconut to a fine paste.
Heat oil in a pan and add finely chopped onion. Sauté well. when the onions turn translucent add ginger garlic paste. Sauté until the raw smell disappears. Add a pinch of salt and turmeric powder.
Add green chillies and curry leaves. Give it a stir and add the ground coconut paste. Sauté well, reduce to medium flame and allow them to cook for 20 minutes.
When the oil start to ooze out, add the chicken and mix well. when the gravy is well blended with the chicken, cover the lid and cook for another 15 to 20 minutes in a low flame. When the chicken is ¾ th cooked, add coconut milk mix well. cover and cook for another 10 minutes. Sprinkle chopped cilantro on top and switch off the flame.
Enjoy the tasty kundapur chicken with roti, white rice or even for dosa!