Sunday, 14 April 2013

Flavors of India

Methi (Fenugreek) ki Paratha and Malabar Chicken

Friends, as I promised, I’m going to share two recipes and the surprise is, these are from the two different state of India. ‘Methi ki Paratha’ is from the state Punjab and ‘Malabar Chicken is from the state Kerala. Hope you enjoy the recipes!

Methi (Fenugreek) ki Paratha


Wheat flour:-                                                                       2 cups
Fenugreek leaves (washed and patted dry):-                     1 cup
Vegetable/ canola/ sunflower cooking oil:-                          5 tbsps
Black cumin seeds:-                                                           1 tsp
Turmeric powder:-                                                              1/2 tsp
Red chilli powder:-                                                              1/2 tsp
Salt:-                                                                                    to taste



Methi ka paratha


  1. Put the flour, fenugreek, 1 tbsp of cooking oil, cumin seeds, turmeric and red chili powders and salt into a large mixing bowl. 
  2.  Add water, a little at a time to this mixture, and knead to form a medium-soft, smooth dough. Keep aside for 30 minutes. 
  3.  Divide the dough into golf ball-sized portions and roll between your hands till they are smooth and without cracks. 
  4.  Very lightly flour a rolling board or clean counter surface and roll each ball into a circle of 7-8" diameter (5-6mm thick). For convenience roll out as many parathas as you like, stacking them, ready to cook with a layer of cling film between each paratha. 
  5.  Heat a griddle and fry the parathas one at a time like this: Put a paratha on the griddle. Do the first flip when you see tiny bubbles rise on the surface of the paratha. As soon as the first flip is done, drizzle a bit of the remaining oil on the top and spread well over the surface of the paratha. Flip again in 30 seconds and drizzle oil on this surface too. The paratha is done when both sides are crispy and golden brown.
  6. Serve hot with Malabar Chicken and your favorite pickle or chutney.

Chicken Malabari

To make Malabar Chicken, we need to make a pest. So, I have parted the recipe in two portions. 1. Paste, 2. Main cuisine.

1. Ingredients (for paste):

The paste

Coconut (grated):-                                                   2cup
Onion (finely chopped):-                                          1pieces
Baby Onion:- -                                                      8pieces
Ginger (finely chopped):-                                         1 teaspoon
Garlic (finely chopped) :-                                         1 teaspoon
Tomato(slice in four pieces):-                                   1/2 piece
Fennel Seeds (saunaph):-                                    1/2 teaspoon
Cashew Nut:-                                                          10gm.
Turmeric Powder:-                                                   1/2 teaspoon
Coriander Powder:-                                                 1 teaspoon
Kashmiri red Chili Powder:-                                     1 teaspoon
Refined Oil:-                                                            1/2 Cup

2. Ingredients (for main cuisine):

   Chicken (boneless; leg pieces):-                               500gm.
   Coconut Milk:-                                                        2cup
   Onion (finely chopped):-                                          1pieces
   Green Chili (finely chopped): -                                 1 tablespoon
   Garlic (finely chopped) :-                                         1 tablespoon
   Tomato (slice in 4 pieces):-                                      1/2 piece
   Curry Leaves (fresh):-                                           4-5piece
   Bay leaves:-                                                            2 pieces
 *Garam Mashala(Fresh):-                                          1 tablespoon
   Garam Mashala Powder:-                                        1 teaspoon
   Refined Oil:-                                                            1/2 Cup
   Salt:-                                                                        to taste
   Beresta (fried onion):-                                              1/2cup 
   Curry Leaves (fried):-                                             5-6piece

Beresta and fried curry leaves

*Garam Mashala(Fresh)
   Cinnamon sticks:-                                                2 pieces
   Cloves:-                                                              5-6 pieces
   Green cardamoms:-                                             3-4 pieces

Process (for paste)

1. Heat the oil in a pan and add cashew nut, fennel seeds, chopped garlic, ginger, baby onion, tomato, grated coconut and stir for 1min.
2. Now, add turmeric powder, Kashmiri red chili powder and coriander powder with 1cup of water and mix well.
3. After 1-2 min.; take it off the flame and make a smooth paste from it.

Process (for main cuisine)

1. Wash the chicken before cooking.
2.  Full heat the oil in a heavy bottom pan. Pour in the bay leaves and fresh garam mashala and fry till it smell.
3. Add fresh curry leaves, chopped garlic, green chili and stir well.
4. Add sliced onion in it and fried for 1min; then add chicken and fried another 1min.
5. Now, add the paste which is made before, coconut milk, tomato, salt and mix very well.
6. Cover with a lid and cook on low heat for few (at least 7-8) minutes.
7. Take it off the flame and add the garam mashala powder when the chicken well cooked.
8. Garnish with Beresta and fried curry leaves.
9. Serve hot with Methi ki Paratha or Polao or Roti.

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