iCookiPost

Kori Sukka comes from the Bunt community,Hindis from Mangalore in South India.

During my recent visit to the library, i found an interesting cook book about the  favourite recipes of Bollywood stars.This recipe is adapted from the “The Bollywood Cookbook” by Bulbul Mankani.Even bollywood stars are also wonderful cooks.:)This spicy dry chicken curry is from Bollywood Action Hero Suneil Shetty’s Kitchen. This goes well with rice or roti.Enjoy!

Ingredients

1. Chicken(skinless) – 1 kg
2. Onion(finely chopped,large) – 1 1/2
3. Grated Coconut –1
4. Coriander seeds –3tbsp
5. Turmeric powder –3/4 tsp
6. Black Peppercorns – 1 tsp
7. Fennel seeds –1/2 tsp
8. Fenugreek seeds – 1 tsp
9. Poppy Seeds – 1 tsp
10. Dry red chilly (roasted) – 6
11. Tamarind paste – 1tbsp
12. Garlic cloves – 4
13. Cumin seeds – 1 1/2 tsp
14. Curry leaves –3 sprigs
15. Salt
16. Ghee or Butter- 3 tbsp

Preparation

1. Heat 1/2 tbsp of ghee or butter in a Pan.Roast coriander seeds,turmeric powder,black peppercorns,fennel,fenugreek and poppy seeds. Once the aroma starts to rise,turn off the heat and let it cool.
2. Add the whole red chillies(dry roast for about 3 minutes on a griddle),tamarind paste and grind it to a  paste.Keep aside.The actual recipe calls for 15 red chillies. if you want it more spicy you can add it.
3. Grind together grated coconut,garlic and cumin seeds into a coarse dry paste without adding water.
4. Mix the chicken pieces with the first paste and leave it for 10-15minutes.
5. In a large frying pan with a lid,heat 1 1/2 tbsp of ghee or butter add the marinated chicken pieces and stir well.Cook on medium flame without adding water.Open and stir occasionally.
6. Once it is cooked well,add the coconut paste and salt.cover and cook for 5 more minutes.
7. In a small pan, heat the remaining ghee,add curry leaves and fry .add the chopped onions and fry until light brown.Pour this as a garnish over the dry chicken mix.
8. serve hot with  rice or roti.This serves for 6 people

This is a delicious egg curry  with a thick,rich and spicy gravy and adding evaporated milk to it enhances the taste .This goes well with rice or Indian bread.

Ingredients

1. Eggs (boiled and peeled) – 3
2. Potatoes(medium) – 2
3. Onion(chopped) –2
4. Tomatoes – 2
5. Evaporated Milk – 1/4 cup
6. Ginger – 1” piece
7. Garlic  – 3 cloves
8. Cinnamon – 1 stick
9. Cardamom – 2 pods
10. Star Anise – 1
11. Curry leaves – 2 stalks,stem discarded
12. Mustard seeds – 1/2 tsp
13. Shallots – 4
14. Cooking oil
15. Salt
16. Water – 1 cup

For the Curry paste

1. Egg or Meat Curry Powder – 1tbsp
2. kashmiri Chilli Powder – 1 tsp
3. Ground Black pepper – 1/2 tsp
4. Water – 2tbsp
5. salt

Preparation

1. Grind ginger and garlic into a fine paste and keep aside
2. Grind curry paste ingredients.
3. Heat oil in  a pan.Stir fry cinnamon,cardamom.star anise and a stalk of curry leaves
4. Add chopped onions and fry till golden brown.
5. Add ginger-garlic paste and saute well.Add curry paste and mix well.cook on low flame for 5 minutes.
6. Add chopped potatoes, chopped tomatoes and water and cook until potatoes are done.
7. Add hard boiled eggs and evaporated milk. Add salt according to your taste.Simmer for 15 minutes.
8. Meanwhile,heat oil in another pan .Fry mustard seeds,remaining curry leaves and chopped shallots.Fry till  shallots turn brown.once this is done, pour over simmering curry.
9. Remove curry from heat and leave for 30 minutes before serving.
10. Serve with rice or roti.

Every region of India has its own local delicacies but chicken chettinad is no stranger among Indians. It is one of the most popular dish from Tamilnadu.Chicken Chettinad does require a lot of spice and most versions of it across India turns out very hot and yummy. The aroma of unique mix and blend of spices does give it a mouthwatering taste.

Ingredients

1. Chicken – 1/2 kg
2. Onion – 2
3. Tomato – 3
4. Ginger – 1 1/2 “ piece
5. garlic pods – 5
6. Turmeric powder – 1/2 tsp
7. Kashmiri chilly powder – 1tsp
8. Coriander leaves
9. Curry leaves
10. Lime juice – 1/2 of a lime
11. Salt
12. oil

For the Spice Mix

1. Dry red chilies –3
2. Cinnamon – 1” piece
3. Cardamom pods – 5
4. Cloves – 3
5. Peppercorns –1/2 tsp
6. Coriander seeds – 1/2 tsp
7. Fennel Seeds – 1/2 tsp
8. Poppy Seeds – 1tsp
9. Grated Coconut – 1 tbsp
10. Oil

Preparation

1. Heat 1 tbsp oil in a pan and roast the spices on low heat until aromatic.Let it cool and grind to a fine powder.
2. Heat oil in another pan and saute chopped onions ,ginger-garlic paste, and 2 chopped tomatoes till light brown.Grind it to a  fine paste.Keep aside.
3. Heat oil in a pan and add curry leaves and chopped tomato. Stir fry for 2-3 minutes until pulpy and then add the powdered spice mix.Fry on low heat for 2-3 minutes until the mixture starts releasing oil.
4. Add the onion paste ,salt,chilly powder,turmeric powder,water and cook on low flame for 5 minutes.
5. Finally add the chicken pieces and cook till chicken is done.Stir in lime juice.
6. Garnish with curry leaves or coriander leaves.
7. Serve with rice,chappathi or roti.