Showing posts with label gravy. Show all posts
Showing posts with label gravy. Show all posts
Mushroom Gravy – Quick somebody find me a slice of meatloaf!
Tuesday, April 8, 2014
My mother just reminded me that I promised a mushroom gravy recipe clip when I did the meatloaf demo. So, here you go; better late than never. This mushroom sauce can be done with any type of stock, but I used beef stock here since I’m going to be making some more meatloaf (if you haven’t seen that clip, check it out here).This is usually a 2 pan recipe; chefs normally brown the mushroom in a large sauté pan and then add them to a sauce pan to finish the sauce, but why wash another pan when you don’t have too? So, I’m showing you my patented single-pan method. It does take longer, but the final results will be the same. Be patient, wait until all the liquid is gone and the mushrooms are browning in the butter before you make the roux. Enjoy!
Ingredients:
1 pound sliced mushrooms
1 quart beef stock or broth
1/2 stick butter
3 rounded tbl flour
salt and pepper to taste
fresh herb (this is optional, I used Thyme)
Kadi Pakoda Spinach Besan Fritters in Curd Gravy
 |
This is an authentic and famous dish from Northern part of India. Usually pakora is made with Potato( Aloo) i have replaced it with Spinach to make it more tasty and healthy.
Ingredients For Pakoda( Pakora)-
Besan flour/ Gram flour-1/2cup
Rice flour and Maida flour-2tbsp
Spinach chopped-1cup
Onion medium chopped-1
Green chilly chopped-1
Ajwain/Carom/Omam-1/2tsp
Chilly powder-1tsp
Salt to taste
Baking powder-pinch(optional)
Water required
Oil to deep fry
For Kadi( Kadhi)-
Besan flour/ Gram flour-1/4cup
Curd beaten-1cup
Dry red chili whole-2
Turmeric powder-1tsp
Chilly powder-1tsp
Asafetida-pinch
Jeera seeds-1tsp
Oil-4tbsp
Salt to taste
Method
Mix all pakora ingredients (except oil) in a bowl, mix well to make very thick mixture.Heat oil in a Kadai and drop spoon full of mixture (about 5-6 pakoras at a time). Fry till pakoras are golden brown. In a deep bowl mix well both Besan and curd to a smooth texture without lumps. Add turmeric powder, chilly powder, salt and enough water. Heat oil in a pan. Add jeera seeds and red chilly. When jeera crackles add the Besan mixture. Bring to boil and simmer for 10 mins. Keep stirring so that Besan doesnt stick to the bottom of the pan.Add the fried pakoras to the Kadi. Serve hot with Steamed Rice
Pot Roasted Chicken in Tomato Sage Gravy
Monday, February 10, 2014
Brr... chilly for September, isnt it? My tomatoes have not been the best this year, between the rain and the cool weather. Good enough for this, though, which is a good start to fall cooking - still using fresh tomatoes and herbs, but something slow cooking and filling to warm you up.
This is a pretty simple way to cook a chicken, but tomatoes and herbs make the sauce seem very rich and fancy. I used my favourite Persimmon tomatoes (which I dont even think I have written about yet!) They are a large, solid, orange tomato and gave the sauce a lovely golden colour. You can use whatever tomatoes you like or have, though.
6 to 8 servings
2 1/2 to 3 hours - 45 minutes prep time
a 2 to 3 kilo (4 to 6 pounds) chicken and its giblets, if available
2 - 3 shallots
2 - 3 large tomatoes
2 - 3 stalks of celery
1 cup chicken stock
2 bay leaves
6 to 8 fresh sage leaves
2 sprigs of fresh rosemary
3 tbsps flour
salt, if needed
sage leaves and a little oil to fry, OPTIONAL
Remove as much visible fat from the chicken as you possibly can. You can take a lot of the skin right off, if you like. This will save you from having to skim the juices for the gravy. Finely mince the giblets, always supposing they came with your chicken. If they didnt, oh well. Sucks to be your chicken.
Peel and chop the shallots. Wash, trim and chop the celery. Blanch, peel and chop the tomatoes. Put the veg in a large heavy-bottomed pot with the chicken stock, the giblets, and the chicken. First, though, stuff the bay leaves, sage, and rosemary into the chicken. Cover the pot.
The chicken can be cooked on top of the stove, over medium-low heat for 30 to 40 minutes per kilo. Turn it over halfway through the cooking time. If you prefer, you can instead cook it in the oven (for 45 minutes per kilo, at 350°F.) It is not necessary to turn the chicken over in this case, but it must go in a pot that can go into the oven, obviously.
Remove the cooked chicken to a serving plate, and cover it with foil while you make the gravy. Let it rest for about 10 to 15 minutes.
Strain the pan juices* and discard the giblets and vegetable pulp; press them to extract as much usable liquid as possible. Skim off the fat if there is too much. Put the flour in a saucepan, and slowly stir into it 2 cups of the pan juices, being sure that the flour is smoothly dissolved. Taste, and adjust the salt.
Cook the gravy over medium heat, stirring constantly, until thickened.If you have much more than 2 cups of pan liquid when you make the gravy, you can thicken it all - just add another tablespoon and a half of flour per extra cup.
To garnish the chicken with sage leaves, pick 6 or 8 medium-sized leaves in good condition. Heat a little oil (just enough to cover the leaves) in as small a skillet as you have, and fry them over medium-high heat, a few at a time, until crisp and lightly browned. Turn them half way through the process. Drain them on a paper towel, and arrange them as you like over the chicken.
I put the sauce and garnish over the whole chicken, then cut it up. It probably makes more sense to do it the other way. Cut it up and arrange it on the serving plate, then pour over the sauce and garnish.
*If you didnt have any giblets, you can instead just remove the herbs and purée the vegetables in a blender for a naturally thick sauce, although I would still thicken it with the flour.
Last year at this time I made Tomatillo & Sausage Soup.
Read More..
This is a pretty simple way to cook a chicken, but tomatoes and herbs make the sauce seem very rich and fancy. I used my favourite Persimmon tomatoes (which I dont even think I have written about yet!) They are a large, solid, orange tomato and gave the sauce a lovely golden colour. You can use whatever tomatoes you like or have, though.
6 to 8 servings
2 1/2 to 3 hours - 45 minutes prep time
a 2 to 3 kilo (4 to 6 pounds) chicken and its giblets, if available
2 - 3 shallots
2 - 3 large tomatoes
2 - 3 stalks of celery
1 cup chicken stock
2 bay leaves
6 to 8 fresh sage leaves
2 sprigs of fresh rosemary
3 tbsps flour
salt, if needed
sage leaves and a little oil to fry, OPTIONAL
Remove as much visible fat from the chicken as you possibly can. You can take a lot of the skin right off, if you like. This will save you from having to skim the juices for the gravy. Finely mince the giblets, always supposing they came with your chicken. If they didnt, oh well. Sucks to be your chicken.
Peel and chop the shallots. Wash, trim and chop the celery. Blanch, peel and chop the tomatoes. Put the veg in a large heavy-bottomed pot with the chicken stock, the giblets, and the chicken. First, though, stuff the bay leaves, sage, and rosemary into the chicken. Cover the pot.
The chicken can be cooked on top of the stove, over medium-low heat for 30 to 40 minutes per kilo. Turn it over halfway through the cooking time. If you prefer, you can instead cook it in the oven (for 45 minutes per kilo, at 350°F.) It is not necessary to turn the chicken over in this case, but it must go in a pot that can go into the oven, obviously.
Remove the cooked chicken to a serving plate, and cover it with foil while you make the gravy. Let it rest for about 10 to 15 minutes.
Strain the pan juices* and discard the giblets and vegetable pulp; press them to extract as much usable liquid as possible. Skim off the fat if there is too much. Put the flour in a saucepan, and slowly stir into it 2 cups of the pan juices, being sure that the flour is smoothly dissolved. Taste, and adjust the salt.
Cook the gravy over medium heat, stirring constantly, until thickened.If you have much more than 2 cups of pan liquid when you make the gravy, you can thicken it all - just add another tablespoon and a half of flour per extra cup.
To garnish the chicken with sage leaves, pick 6 or 8 medium-sized leaves in good condition. Heat a little oil (just enough to cover the leaves) in as small a skillet as you have, and fry them over medium-high heat, a few at a time, until crisp and lightly browned. Turn them half way through the process. Drain them on a paper towel, and arrange them as you like over the chicken.
I put the sauce and garnish over the whole chicken, then cut it up. It probably makes more sense to do it the other way. Cut it up and arrange it on the serving plate, then pour over the sauce and garnish.
*If you didnt have any giblets, you can instead just remove the herbs and purée the vegetables in a blender for a naturally thick sauce, although I would still thicken it with the flour.
Last year at this time I made Tomatillo & Sausage Soup.
Vendakkai Pachadi ladies finger or okra gravy
Friday, January 31, 2014
Ladies finger, as we all know is very good for memory power. I have often heard people telling that they will take ladies finger on the day of the math exam. I am not sure of any scientific reason behind that .But as a habit we have come to believe it and try to give it to our children. Many tasty dishes can be made out of this common vegetable. Ladies finger sambar and fry always tops the list.
In chettinad we make tasty vendakkai pachadi out of this which can be used as an all in one curry when we don’t have time to cook. This can be mixed with rice like sambar or rasam and can be taken as a side dish also for curd rice.
The main thing to be noted by the beginners while cooking ladies finger is that it should be sauted in oil in medium fire nicely so that the sticky thing in the veg gets off. If water is added without sauting nicely the curry will become sticky like a paste. While cutting also we should be very careful that it does not have any water content. After washing the veg it should be wiped dry with a towel or paper napkin
Ingredients
Ladies finger-250 gms(15 medium sized ones)
Small onion-15 or big onion-1
Green chilli-2
Tomato-1
Sambar powder-1 teaspoon
Turmeric powder-1/2 teaspoon
Thoor dhal-2 to 3 table spoons (1 hand full)
Coriander leaves-little
Curry leaf-little
Procedure
Cut the ladies finger into small pieces like in the picture. Chop the onion and tomatoes also.Split the chilli in the centre lengthwise Cook the thoor dhal 1 whistle less than you cook for sambar(switch off the stove 5 minutes after the first whistle in medium fire).Once the dhal is cooked open the cooker and take the water on top of the dhal (if there is not much water add a cup of water to the dhal and take out that water and keep aside.)
Keep the kadai in the stove. In 1 table spoon of oil season the pachadi with a teaspoon of mustard seed, cumin seed, broken urudh dhal and little curry leaf. First add the onion pieces then the tomatoes and green chili and sauté for a while. When there is not much water content add the ladies finger pieces and sauté in medium fire for 5 to 6 minutes without it getting burnt. If you find it difficult to sauté add few drops of oil. Once the pieces are sauted well add the water from the dhal kept aside. Add turmeric powder, sambar powder and the salt needed also. Cook for 10 minutes in medium fire. If water is less add little more. Once the pieces are cooked fine add the dhal also (don’t overcook the dhal).Cook for 5 minutes more. Let the consistency be semi solid. Garnish with coriander leaves. Coriander leaves will add to the taste. So if you have stock, be little liberal in adding coriander leaves
Prawn Kurma Shrimp in Spicy Indian Gravy
Monday, January 27, 2014
Ingredients
Prawns-500gms
Onions medium chopped-2
Tomatoes small chopped-2
Green chilly broken-2
Garlic and Garlic paste-1tbsp
Chilly powder-2tsp
Turmeric powder-1/4tsp
Salt to taste
Curd-1/4cup
Oil required
Grind to smooth paste:
Cashews-10
Coriander powder-1tsp
Coconut small piece
Cloves2
Cardamom-1
Cinnamon small piece-1
Coriander and Mint leaves to garnish
Method
Marinade prawns in chilly powder, salt and turmeric for 5 mins. Heat oil in a Kadai, add onions, ginger-garlic paste, green chilly and saute for few mins. Add the marinaded prawns, tomatoes and curd and cook for few more mins. Add the ground paste and enough water to get required
consistency. Check the seasoning and cook the korma until the prawns are done. Serve hot with Steamed rice/ Idly/ Roti.
Chettinattu Kozhi Kuzhambu chettinad chicken gravy without cocunut
Wednesday, December 25, 2013
Chicken gravy is one item which can be used as a side dish for many food items like chapati, roti, nan, idly or dosa.It will be excellent for rice also. But many of us now dont want to use coconut to make gravy since we grow calorie conscious day by day. Moreover the food items using coconut will not stay good for long. and cannot be stored for a longer period. chettinad dishes usually dont contain too much of coconut.They make tasty gravy without using much coconut.
This recipe of chicken gravy will give you the gravy needed without the use of coconut.Before leaving US I wanted to freeze some food . I did not want to use coconut for freezing. I followed this recipe and the gravy turned out awesome. I come to know that every time they thaw the frozen gravy, It is fresh and good.
For chicken gravy it is always better to use fresh chicken and not the frozen one that people in US get from the stores. When I was there my son-in-law used to get chicken from local Halal shop which was good like the one we get in India. Those who stay abroad can try getting fresh chicken like this if there is a chance to do so.
Ingredients
chicken -2 pounds or 750 gms
small onion-20 or chopped big onion-1
tomato-1 medium size
Garlic-10 pods
Mint leaf-little (if you have stock)
curry leaf-little
Tamarind paste -1 teaspoon
Coriander leaves- a bunch (for garnishing)
For marination
Kuzhambu milagai thool-1 tablespoon or chili powder-2 teaspoon
Coriander powder-1 table spoon
Thick curd-1 tablespoon
turmeric powder-1 teaspoon
ginger garlic paste-2 teaspoons
salt-1 table spoon (as needed)
Masal for grinding
Big onion-2 (US onion-2 Indian-4)
Tomato-2 (Us tomato-2 Indian-4)
green chili-2
Cashews-8
Kas kas- 1 teaspoon or pottukadalai-1 tablespoon
Cinnamon-1 small piece
clove-2
fennel seeds-1 teaspoon
For seasoning
fennel seeds-1 teaspoon
mint leaf,curry leaf -little (if you have stock)
Cinnamon-small piece
bay leaf-small piece
clove-2
Cinnamon- a small piece
Method
cut the chicken into small pieces,wash well and marinate with the item given in for marination and keep aside for an hour. If you cant wait no problem you can start cooking within 20 minutes.
Keep a kadai in the stove. In one teaspoon of oil saute the items for the masal.First add the chili,then cashews, fennel seeds and kas kas , and wait till they turn little red. Now add the onion and then tomato pieces and saute well for 5 to 6 minutes. Allow it to cool and then grind it to a smooth paste in a mixi.
Keep the cooker in the stove.In one table spoon of oil season the chicken gravy with the items given into season. saute the small onion or the chopped big onion and tomato. Add the marinated chicken pieces also and saute well for 5 minutes. Add 3 cups of water . Mix everything well and cook in medium fire for 7 to 10 minutes (cooking time depends on the chicken quality and the fitness of the cooker you use). however dont cook for more than 10 minutes. open the cooker once the pressure goes and add the grinded masal along with the tamarind paste and allow the gravy to boil for 5 minutes. check for the taste.I f anything is missing you can add now.The cashews and the kas kas or pottukadalai in the masal will make the gravy thicker as it boils. Switch off the stove and garnish with coriander leaves (dont add coriander leaves if you intend to freeze the gravy).Coriander leaves will add much taste to the gravy. Those who dont want the gravy to have any sourness,tamarind can be avoided.But tamarind will help the gravy to stay fresh for a longer time. little bit tamarind is enough.
This recipe of chicken gravy will give you the gravy needed without the use of coconut.Before leaving US I wanted to freeze some food . I did not want to use coconut for freezing. I followed this recipe and the gravy turned out awesome. I come to know that every time they thaw the frozen gravy, It is fresh and good.
For chicken gravy it is always better to use fresh chicken and not the frozen one that people in US get from the stores. When I was there my son-in-law used to get chicken from local Halal shop which was good like the one we get in India. Those who stay abroad can try getting fresh chicken like this if there is a chance to do so.
Ingredients
chicken -2 pounds or 750 gms
small onion-20 or chopped big onion-1
tomato-1 medium size
Garlic-10 pods
Mint leaf-little (if you have stock)
curry leaf-little
Tamarind paste -1 teaspoon
Coriander leaves- a bunch (for garnishing)
For marination
Kuzhambu milagai thool-1 tablespoon or chili powder-2 teaspoon
Coriander powder-1 table spoon
Thick curd-1 tablespoon
turmeric powder-1 teaspoon
ginger garlic paste-2 teaspoons
salt-1 table spoon (as needed)
Masal for grinding
Big onion-2 (US onion-2 Indian-4)
Tomato-2 (Us tomato-2 Indian-4)
green chili-2
Cashews-8
Kas kas- 1 teaspoon or pottukadalai-1 tablespoon
Cinnamon-1 small piece
clove-2
fennel seeds-1 teaspoon
For seasoning
fennel seeds-1 teaspoon
mint leaf,curry leaf -little (if you have stock)
Cinnamon-small piece
bay leaf-small piece
clove-2
Cinnamon- a small piece
Method
cut the chicken into small pieces,wash well and marinate with the item given in for marination and keep aside for an hour. If you cant wait no problem you can start cooking within 20 minutes.
Keep a kadai in the stove. In one teaspoon of oil saute the items for the masal.First add the chili,then cashews, fennel seeds and kas kas , and wait till they turn little red. Now add the onion and then tomato pieces and saute well for 5 to 6 minutes. Allow it to cool and then grind it to a smooth paste in a mixi.
Keep the cooker in the stove.In one table spoon of oil season the chicken gravy with the items given into season. saute the small onion or the chopped big onion and tomato. Add the marinated chicken pieces also and saute well for 5 minutes. Add 3 cups of water . Mix everything well and cook in medium fire for 7 to 10 minutes (cooking time depends on the chicken quality and the fitness of the cooker you use). however dont cook for more than 10 minutes. open the cooker once the pressure goes and add the grinded masal along with the tamarind paste and allow the gravy to boil for 5 minutes. check for the taste.I f anything is missing you can add now.The cashews and the kas kas or pottukadalai in the masal will make the gravy thicker as it boils. Switch off the stove and garnish with coriander leaves (dont add coriander leaves if you intend to freeze the gravy).Coriander leaves will add much taste to the gravy. Those who dont want the gravy to have any sourness,tamarind can be avoided.But tamarind will help the gravy to stay fresh for a longer time. little bit tamarind is enough.
Subscribe to:
Posts (Atom)
