Peanuts And Yogurt Chutney

Although, being in kitchen makes me therapeutically happy, it’s rare I cook elaborate dishes; unless really necessary 😛
Which is how I’m always on the prowl to hunt down snap-of-a-finger-easy yet delectable recipes. I wanted an unusual chutney to accompany my Sabudana Kichdi today. I tried this and it turned out really yumm 🙂
Peanut and Yogurt ChutneyPreparation time: 5 minutes
Cooking time: 2 minutes

100 gms Peanuts, roasted and skinned
Quarter cup Yogurt or curd
1/2 inch ginger
2-3 green chilies
Teeny bit of fresh coriander
1/2 tsp sugar
Salt as per taste

In a food processor or mixer, blitz all the ingredients into a smooth paste. Done! 🙂

P.S.: Goes well with Upma, Poha, Dosas and various other snacks.
I always roast the peanuts and store them in an airtight jar. They come handy in recipes like this.
They also make a good snack to munch on whenever you feel the hunger pangs; without feeling sinful about the calories 🙂

Honey and Oats Biscuits

I bumped into this recipe while flipping through one of the magazines. More than the biscuits, what intrigued me is their history that dates back to World War I. The army wives sent them to their husbands who fought on the front line. The recipe was such that the biscuits didn’t spoil easily even though they journeyed the sea for days together. Interesting!
Honey and Oats BiscuitsPreparation time: 15 minutes
Baking time: 8 – 10 minutes per batch
Makes: 25 – 30 biscuits

2 cups rolled oats
1 cup flour
2/3 cup castor sugar
3/4 desiccated coconut
1/3 cup honey
125 gms unsalted butter
1 tsp soda bicarb
2 tbsp hot water

1. Preheat the oven to 160 deg. Line the baking tray with non-stick baking paper.
2. Place the dry ingredients – oats, flour, sugar and coconut in a bowl. Mix them all thoroughly.
3. In a separate pan heat the butter and honey and cook, stirring, on low heat until melted.
4. Combine the soda bicarb and water and add it to the butter mixture.
5. Now add the step 4 mixture to the oats and mix thoroughly.
6. Place tablespoon fulls of this mixture on the lined baking tray. Flatten them into 7 cm rounds or shapes of your choice.
7. Leave enough space in between for the biscuits to expand while baking.
8. Bake for eight to ten minutes or until deep golden.
9. Cool on the tray for five minutes and then transfer to wire racks to cool completely.

Malvani Chicken Curry In Fresh Coconut And Spices

I’ve been seeing my mum cooking this curry since I was a little kid. Her patience and efforts always reflected in the way we gobbled it down.
We come from the coastal area of Malvan, where coconut’s the king. That’s how coconut forms the base of this recipe. She often used to (and still does) cook this style of chicken apparently because my pappa loves it. Twisting, turning and playing with the flavors, she’s now aced it.
I’ve got it all ready and it’s always just a phone call away. I’ve never taken it from her in writing. Never will. May be I love irritating her more on the phone than on paper 🙂
Malvani Chicken CurryPreparation time: 30 minutes
Cooking time: 45 minutes
Serves: 6-7

Chicken – 750 grams, cut into medium chunks
2 medium onions, sliced lengthwise – for the paste
1 medium onion for frying
3/4th of a coconut – freshly grated
2 green chillies, chopped
1 bunch of coriander, chopped along with stems
15 medium size Garlic cloves or 12 big ones
4 cm ginger
4-5 curry leaves
2 tsp lemon juice
3 tsps kashmiri chili powder
1 and 1/2 tbsp Malvani masala powder
1 tsp turmeric powder
2 tsps coriander powder
1 tsp cumin powder
2 tsp fennel seeds + 1 tsp cumin seeds (roasted and ground)
2 tsp garam masala powder (add more if you like it hot)
1 cinnamon stick
1 big bay leaf or 2 small ones
4 black pepper corns
4 green cardamom
3 cloves
1 star anise
5 tbsp Vegetable oil
Water, as per consistency
Salt to taste

1. For marinade – Grind into paste – ginger, garlic, corriander, curry leaves, kashmiri chili powder, malvani masala powder, turmeric powder, coriander powder and cumin powder.
Apply this place to the cleaned chicken pieces along with a squeeze of lime, tsp of salt and one tbsp of oil. Leave it aside to marinate for 20-25 minutes.

2. For paste – In a pan, fry the lengthwise sliced onions till soft. Take care not to burn. It affects the flavor of the curry. Leave it on a plate after done.
In the same pan, roast the grated coconut till its golden or slightly browned and starts releasing its aroma. Again, do not burn.
Grind them both together into a fine paste.

3. The curry – 
1. Heat oil in a nonstick pan or wok and toss in the dry spices – bay leaves, cinnamon, cardamom, cloves, star anise, pepper corns. Fry for couple of minutes on slow or medium, till they start releasing flavors.
2. Fry the finely chopped onions till soft, translucent and completely cooked.
3. Tip in the marinated chicken and mix. Cover it up with an airtight lid. It has to cook in its own steam for around 10 minutes.
4. Now spoon in the ground coconut+onion paste and mix it all thoroughly.
5. Put water as per your desired consistency, salt and let it simmer on medium for 5-8 minutes. Lid on.
6. Lastly, add the roasted cumin+fennel powder and garam masala and cook again for 10 minutes.
7. Garnish with chopped corriander and serve with hot chapatis, fulkas, flaky parathas or steamed rice; along with sliced onion and a wedge of lime as accompaniments.

P.S.: If you want it more hot and spicy, add 2 tsps of Kashmiri chili powder and 1 tsp of garam masala powder.
Malvani Masala is the key ingredient here. You’ll find it in one of the many groceries or spice vendors.

Egg Molee – Eggs in Coconut Milk Curry

This creamy, less spicy, coconut milk based recipe is a popular dish along the Konkan coast. Its flavors can be exploited best when served with steamed fragrant jasmine rice. It also makes a perfect combo with Dosas and Appams.
Egg MoleePreparation time: 10 minutes
Cooking time: 20 minutes
Serves: 4

6 free range eggs, hard-boiled and peeled
400 ml coconut milk
2 medium red onions, thinly sliced
1 1/2 inches fresh ginger, shredded
2 fresh green chilies, thinly sliced
Corriander leaves, chopped, for garnishing
1 tsp turmeric powder
1 tsp Kashmiri chili powder
1/2 tsp garam masala
1/2 tsp sugar
Oil for frying
Salt as per taste

1. Heat oil in a heavy-based saucepan or kadhai. Add the whole eggs and fry on medium heat for couple of minutes.
2. Take the eggs out and leave them in a plate or on a grease-proof paper.
3. In the same pan, add onions and fry till soft and translucent. Then add ginger and chillies and fry.
4. Add turmeric powder and chili powder and fry till aromatic.
5. Now toss the eggs back into the pan and let them cook in the spices for couple of minutes.
6. Add the coconut milk and salt and let the curry simmer for 3-4 minutes. Add a splash of water if you feel the gravy is too thick.
7. Lastly, sprinkle the garam masala and sugar and garnish with coriander.