Green chicken curry

Again, one of my own creations, inspired from the famous Goan chicken cafreal.

Ingredients:

1. Chicken - 800 gms
2. Coriander leaves - 2 cups
3. Garlic - 15-20 cloves
4. Ginger - 3-4 pieces
5. Tamarind - 1 tbsp
6. Peppercons - 14-15
7. Cinnamon - 2 sticks
8. Green chilies - 3
9. Cumin seeds - 1 tsp
10. Onion - 1 large vertically chopped
11. Grated coconut - 1 cup
12. Turmeric powder - 1 tsp
13. Chili powder - 2 tsp
14. Curd - 1 tbsp
15. Oil - 3-4 tbsp

Method

1) Clean chicken. Apply turmeric powder, chili powder curd and salt 

2) Grind the ingredients from 2 to 9 into a fine paste. 

3) Apply about 2-3 tbsp of this to the chicken and let it marinate for 2-3 hours

4) Add the grated coconut to the ground paste and grind again

5) Heat oil. Fry the onion till translucent.

6) Add the chicken and fry for few more minutes.

7) Turn off heat and pressure cook the chicken (1 whistle). Keep the cooked chicken on flame. Add the ground paste and let boil.Serve hot with bread.

Prawn masala

One of my own creations, turned out to be tasty :)

Serves: 3-4 people

Ingredients

1. Prawns - 1 cup
2. Onion - 2 large chopped vertically
3. Tomatoes - 2 medium sized chopped
4. Garlic - 1 tsp minced
5. Ginger - 1 tsp minced
6. Coriander leaves - 1 tbsp
7. Curry leaves - 4-5
8. Turmeric powder - 1/2 tsp
9. Chili powder - 2 tsp
10. Everest chicken masala - 1 tsp
11. Oil - 2-3 tbsp (For frying)

Method

1) Heat oil. Add ginger , garlic and curry leaves. Fry for 2 minutes

2) Add the onion. Fry till golden brown

3) Add the tomatoes. Fry till water separates

4) Add the turmetic powder, chili powder and chicken masala

5) Add little water and let cook for 5 minutes.

6) Remove about 3 tbsp of this mixture on a plate and let cool.

7) Once cooled, grind into a fine paste

8) Add the ground paste. Also add prawns. Keep covered and let cook. Garnish with coriander  Serve with Bread or rice.

Snake Gourd (Parwal) stuffed Prawns

Another of my mums mouthwatering prepatation!

Serves -3-4 people

Ingredients

For the prawns filling:

1. Prawns-l cup
2. Onion -2 medium chopped
3. Potatoes(optional )- 1 medium
4. Green chilies - 2
5. Grated Coconut - 2 tbsp
6. Coriander leaves - 1 tbsp
7. Sola or kokum -  (3-4)
8. Turmeric powder - 1/2 tsp
9. Chili powder - 1 tsp

For the Snake gourd:

1. Snake Gourd (Parwal) - 1 whole 
2. Semolina - 3 tbsp (For frying)
3. Oil - for frying

Method:

1) Mix all the ingredients for the prawns filling together in a vessel

2) Add turmeric powder, chili powder and salt as per taste

3) Add little water and keep on flame

4) Keep covered and let cook for 15 minutes stirring intermittently. Turn off heat once cooked.

5) Peel the snake gourd. Chop into pieces and de seed them.Add little water and microwave them for 5-8 minutes or till they are cooked.

6) Stuff them with the prawns filling.

7) Coat with semolina. 

8) Spread oil on a pan. Shallow Fry the snake gourd pieces till golden brown on both sides.

Alsane tonak

This is typical Goan recipe.  Alsane are a type of legumes readily available in Goa.

Ingredients:

1) 1 cup alsane soaked overnight
2) 1 onion chopped vertically
3) 7-8 cloves
4) 3-4 cinnamon sticks
5) 1 teaspoon coriander seeds
6) 7-8 black pepper
7) 1 cup grated coconut
8) One potato  (optional)

Method:

1) Chop the potato in large pieces. Pressure cook the alsane along with potato. (3 whistles)

2)  Heat oil in a pan. Fry all the spices together

3) Once slightly brown, fry the onion.

4) Once the onion is brown, add the grated coconut.

5) Once brown, turn off heat and let cool. Then grind this in a mixer to form a fine paste. Unfortunately, no picture here.
6) To the cooked alsane, add this ground paste.

7) Add haldi powder, chilli powder and salt as per taste. Add water if required. Garnish with coriander.