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 🙂
My repertoire of being a short-cut cook combined with my undying love for Chinese food, led to the invention of this recipe. Mushrooms cooked in spices time and again was getting a bit banal. So I decided to add a bit of Chinese spin to it. Cooked in a jiffy without compromising on the flavour, this one’s sure to win you over.
Serves – 3
Preparation time – 10 minutes
Cooking time – 10 minutes
Chicken sausages – 200 gms
Mushrooms – 250 gms
Spring onions – half a bunch, finely chopped
Garlic – 2 tbsps finely chopped
Ginger – 1 tbsp finely chopped
Chillies – 2 (if less spicy) finely chopped
Soy sauce – 2 tbsp
Oyster sauce – 1 tbsp (optional)
Fish sauce – 1 tbsp (optional)
Aginomoto – 1 tsp (optional)
Oil for frying
Salt – as per taste (be careful with the salt as the sauces have enough salt in them)
1. Heat oil in a pan and fry the cut sausages. Remove from the oil and keep aside.
2. In the same oil add ginger, garlic and chillies and fry till they release their fragrance.
3. Add mushrooms and stir fry but don’t overcook them.
4. Then add the sausages to this mixture.
5. Then add the sauses, salt, aginomoto and stir.
6. Lastly add the spring onions and stir. Adding spring onions at the end prevent them from getting overcooked retains their colour.
7. Cook on medium flame for 1-2 minutes.
P.S.: You can replace chicken sausages with pork or lamb.
A great companion for veg/egg/chicken fried rice. Can also be savored as Starters.
This recipe is dedicated to my hubby who’s a die-hard fan of chicken liver. He happily devours even a plain dal and rice if its spiced up with this fried wonder. All you need to cook is the ingredients already sitting in your pantry and 20 minutes of your time. There’s no chopping business here.
Cooking time: 20 minutes
- Chicken liver – 250gms
- Kashmiri chilli powder – 2 tsps
- Garam masala powder – 1 tsp
- Turmeric – 1/2 tsp
- Chicken Masala – 1 tsp
- Corriander powder – 1 tsp
- Cumin powder – 1/2 tsp
- Pepper powder – 1/2 tsp
- Besan – 1 tsp
- Ginger-garlic paste – 1 tbsp
- Green chilli – 2 finely chopped (if less pungent)
- Lemon juice – 1 tbsp
- Salt – as per taste
- Oil – for frying
- Lime wedges and corriander for garnishing
- Wash the chicken liver and pat dry
- Marinate in lemon juice and a pinch of salt for 10 minutes
- Heat oil in a pan and fry liver for 2-3 minutes till it changes colour
- Take out the fried pieces and keep them aside
- In the same oil, fry ginger-garlic paste till it releases its aroma
- Add all the remaining spices, chopped green chillies and fry
- If the spices are sticking to the pan, you can drizzle a bit more oil over it
- Add besan and fried liver pieces back to the pan. Besan helps the spices to stick to the liver.
- Add salt to taste
- Cook for 3-4 minutes on low flame, then turn off the heat
P.S.: Garnish with coriander and savor with a squeeze of lemon. Can be served with biryani, pulao or even a simple dal-rice. I love having it with my favorite hot and sweet tomato and chilli sauce.