My mother can cook a storm when it comes to our traditional Malvani food. And for me, its imperative that I gather as many Malvani recipes from her as I can. This is one such leaf out of her book and I absolutely love cooking it.
Malvan, being a coastal town in Maharashtra, use of coconut takes centrestage in most of the recipes. This one’s an exception…
Cooking time: 40 minutes
Serves: 3 – 4
Chicken – 400 gms
Coriander – 2 -3 twigs (I include the stalks too. They have a lot of flavour in them)
Green chillies – 1-2 (if they are those spicy ones)
Ginger – 1 tbsp chopped
Garlic – 1 tbsp chopped
Cumin – 1 tsp dry roasted
Fennel seeds – 1 tsp dry roasted
Onions – 4 medium or 3 large (you can add one more of them. The more, the merrier 🙂 )
Bay leaf – One
Green Cardamom – 4
Cloves – 3
Black pepper – 4
Cinnamon – 1 stick
Star anise – 1
Kashmiri Chilli Powder – 1 tsp
Garam Masala Powder – 3 tsps (depends on how spicy you like)
Curds – half cup beaten
Ghee – 4 tbsps
Oil – 2 tbsps for frying and 2 tbsps for marinating
Salt – As per tast
1. In a mixer, blitz coriander, green chillies, ginger, garlic, cumin, salt and fennel seeds and make a paste
2. Apply this paste to the chicken along with a drizzle of oil and leave it for marinating for 20 minutes.
3. Heat a kadhai or non-stick pan and add the ghee
4. Add oil so that the ghee doesn’t burn
5. Add the whole garam masala – bay leaf, cardamom, cloves, black pepper, cinnamon and star anise and fry on low till it gets aromatic
6. Now add the chopped onions and fry till they are almost caramalised. Should turn soft and brown but not burnt
7. Add the spice powders – red chilli powder and garam masala powder and fry for couple of minutes
8. Tumble in the marinated chicken and stir till the masala is applied thoroughly
9. Let it cook on a low flame without the lid, till the chicken is almost done
10. Lastly add the beaten curds and stir. Curds not only add to the gravy but also counter the heat of the spices
11. Now give it a taste test. Add more salt if required
12. Garnish with coriander and serve with hot chapatis or parathas, slice of lime and onion
P.S: I love it with our traditional bajra bhakris – smoking hot with a lovely drizzle of ghee. Rice bhakris are also great.
Remember not to leave the lid on in this recipe. We want a thick creamy gravy, not a watery curry.
Slow cooked and a perfect mishmash of spices, this is one noble dish you’ll definitely relish.
Thank you mummy 🙂
I’d clicked these pics from our hotel room in Velankanni. We’d checked-in early morning around 6. After freshening up, I chose to ogle at the beautiful morning scenery rather than putting my tired body to rest before we could start our day.
I started off from our window, which opened to a clandestine lush landscape and the morning sun peeping through the branches as if trying to reach our room.
It was breakfast time for all of us…including these little marvels of nature.
Wonder what this guy was thinking! May be he was deciding on where to take his next flight or what to eat or where did his friends go. I so envy him!
I loved the way this regal lady was resting her gorgeous bushy tail while gorging on her meal, oblivious to the surrounding, including me.
This guy was sun-bathing and how! He had some sort of a calm and peaceful aura around him… and those colours were magnificent!
I was at my sluggish best today. To top it up, my cook didn’t turn up and I knew I had to don her hat. Not in the mood to cook a detailed meal, I wanted to make something super-quick, easy without compromising on the taste.
Need is the mother of all inventions! My Alfredo Maggie recipe was born out of one such needs… to make a quick yet delectable lunch.
First morsel in his mouth and my husband exclaimed, “Its about time, you start a setup of your own!”
Cooking time: 15 minutes
Maggie – 3 packets (Masala or Chicken flavour)
Garlic – finely chopped 2 tbsps. I love a lot of garlic so I add 4-5 tbsps of it
Butter – 2 heaped tbsps
Flour – 1 tbsp
Milk – 4 cups or more if you want a runny consistency
Cream cheese / cheese spread – 3 tbsps (any flavour. I used the pepper one)
Oregano – 1/2 tsp for seasoning
Black pepper – a pinch for seasoning
Salt – as per taste
1. Cook Maggie as per the instructions on the packet and keep it aside.
2. Melt butter in a medium, non-stick saucepan over medium heat. Add a tsp of oil. It prevents butter from burning.
3. Add the chopped garlic and stir till it releases the aroma.
4. Add flour and stir.
5. Add the cream cheese and stir till it melts and is mixed properly.
6. Now add milk and keep stirring till it thickens a bit. Simmer while you keep stirring for a longer time if you want the sauce really thick.
7. Season with oregano, salt and pepper.
8. Now tumble in the cooked Maggie and mix lightly with a fork without hurting and mashing it up.
9. Serve it with a sunny-side up egg as I did or any accompaniment you wish and dig in.
Great for both, vegans as well as the non-vegs, this creamy delight sure is a gastronomic infatuation! 🙂
My husband got this handbag for me from Jaipur or The Pink City as its famously known.
I couldn’t help but wonder, how many efforts and dexterity of the skilled hands must have gone into making this marvelous piece of art that I have today!
The intricate embroidery, impeccable design and colour makes it one of my beloved possessions. Great accessory for ethnic wear. Goes well with denims too.
Thought of sharing it with you…
Village, The Soul Of India, on the first floor of the Nirmal Lifestyle Mall seemed to invite us every time we visited the mall. With a number of people going in and out, this place always looked happening in the otherwise quiet mall.
Intrigued by the charming entrance and the name, we decided to pop in for lunch.
The manager gave a heart-warming welcome and escorted us to our seats. The staff are dressed in traditional Gujarati wear.
You are greeted with a welcome drink as soon as you enter.
Ambience – The place is spacious and can easily accommodate around 100 people at a time.
The name is apt for the literally village-like setting… decorated trees, bicycle, etc.
The jail themed seating –
Food – Veggies delight! They serve Chinese, Gujarati, Punjabi, South Indian and Maharashtrian food.
They also have couple of Chaat or street food counters and a counter serving desserts. Starters are served at your seat. Main course is buffet system.
I specially loved the marble-sized Potato Vadas.
The Punjabi Counter:
The neighboring Roti Counter serves Chapatis, Puris, Phulkas and Puranpolis. Puranpoli straight out of the pan and served with a stream of Ghee (clarified butter) is super-delectable and a must-have. I crave to go back here for just that.
Other Attractions – Crushed and flavored ice or Gola is unique. Although, it wasn’t as good as expected.
The Bangle Counter – Ladies, rejoice! Customized bangles made right in front of your eyes. I got one for me with my name etched on it. The guy hails from Jaipur and has inherited this business from his forefathers. He also caters to various functions and parties and charges on an hourly basis.
There’s also a Puppet Show, traditional dance and DJ playing songs on demand.
Plus Points – Full marks to the ambience. The place is full of energy and entertainment. Worth spending time with family and friends, perfect for all age groups. We went for lunch and landed up spending two whole hours. They organize birthday parties and other functions on request.
Service is superb. Staff is friendly.
Minus Points – very few. Food is average.