Archive for November, 2013

chickenshakuti

Goa, the smallest state of India, is remarkably one of the most highly ranked tourist destinations in the world with thick forest mountains of Western Ghats and plenty of beautiful beaches. I instantly fell in love with the place, people and lovely food/cuisine. The Goan cuisine is very tasty and delicious which includes wide varieties of seafood and other meat. This cuisine comprises of local and Portuguese flavors which makes the food rich and simple. Most of the Goan dishes are hot (spicy) and very pungent. Without further delay, let me present ‘Chicken Xacuti’ (pronounced as ‘Shakuti’) which instantly became one of my favorite Chicken dishes when I tasted it in Goa. Traditionally, this dish is very spicy and you could customize it to your taste but I wouldn’t recommend it. This dish is full of exotic flavors,  with complex and lot of ingredients making it a great dish. It does require good amount of effort in preparing the recipe but its definitely worth it. So what are you waiting for! Enjoy this dish on a cold or rainy day as the spice level will complement it.

Ingredients :-

For Marination

Chicken, cut in 1 inch pieces
1 kg /2.30 pound approx
Turmeric Powder
1/4 teaspoon
Salt
1 teaspoon

Paste 1 for Marination

Ginger
2 inches
Garlic Flakes
10
Cilantro/Coriander Leaves
1/2 bunch
Green Chillies
5

Paste 2 for Xacuti Masala (Spice Mix)

Groundnut Oil
1 teaspoon
Onion, sliced
1 big / 2 medium
Green Chillies
2
Ginger
1 inch
Garlic Flakes
5
Large Coconut, grated
1
Cilantro/Coriander Leaves
1/2 bunch

Paste 3 for Xacuti Masala (Spice mix)

Cinnamon
2 inches
Peeled Cardamoms
3
Aniseed
1 teaspoon
Black Pepper Corn
1 teaspoon
Poppy Seeds
1 tablespoon
Coriander Seeds
1 tablespoon
Kashmiri Red Chillies
8-10
Star Anise
1
Maize Flower
1
Turmeric
1/2 inch
Nutmeg
1/4 piece

For Finishing

Groundnut Oil
2 teaspoon
Onions, sliced
2 medium
Green Chillies, slit
2
Water
1/4 cup

Method :-

  • Add salt and turmeric to chicken.
  • Add paste 1 of  of ginger, garlic, coriander, chillies and marinate for half an hour.
  • To make paste 2 heat oil in a pan and saute sliced onions, green chillies, ginger, garlic for 3 minutes. Add 1 grated coconut and saute for another 5-7 minutes till it turns golden brown. Once onions are crispy, keep aside.
  • To make paste 3,  heat a separate dry pan and roast cinnamon, cardamom, aniseed, black pepper corn, poppy seeds, coriander seeds, Kashmiri red chillies, star anise, maize flower, nutmeg, and turmeric.
  • Make Xacuti masala (spice mix) by grinding together paste 2 and 3.
  • For the final preparation, heat oil in pan and add onions and green chillies
  • After one minute add the marinated chicken pieces.
  • After two minutes add Xacuti masala (spice mix) and water. Cook for 10 minutes or until chicken is done.
  • Serve hot with bread or rice.

chickenshakuti1

Note :-

  • This dish taste better if eaten next day.
  • Do not over cook the chicken.
  • Make sure you toast the coconut to a golden brown.
  • Make sure to toast the spices well as it gives out a fragrant aroma.
  • You can omit green chillies to reduce the spiciness level but do use Kashmiri Chillies as it gives good color. Kashmiri chillies are not spicy.
  • You can also marinate chicken overnight to bring out the flavors better.
  • You can use any oil instead of Groundnut oil.
  • You can use any part of chicken. I used chicken thighs. It taste best if you use chicken with bones.

cornpaneerfritters

Diwali is here and every household in India is buzzed with activities like cleaning, making sweets (Mithais) and snacks (Namkeen). For me Diwali means thrill, joy, happiness, fun, bursting firecrackers, etc. As kids, we use to fight for ‘who gets the most firecrackers to burst’. Diwali usually lasts 15 days before and after actual day which means 1 month of fun and happiness. During Diwali, we use to help mom with cleaning the house & making sweets, purchase new clothes, etc. Oh those were the best days of my life. Coming back from memories, let me share Diwali delight with this healthy & yummy recipe. The Tikki is one of my favorite snacks which I can relish anytime. It can be eaten in various forms like chaat, or just with chutney. This will be a very easy and yummy dish to serve to guests this Diwali and will surely give new dimension to your party.

Ingredients :-

Crumbled Paneer/Cottage Cheese 1 cup
Corn kernels 1/2 cup
Potato, Boiled and mashed 1/2 cup
Onion, Finely chopped 1/4 cup
Chilli powder 1 teaspoon or as to taste
Garam Masala Powder
1 teaspoon
Amchur/Dried Mango Powder
1 teaspoon
Fresh Ginger, Grated
1 inch
Green Chillies, Finely chopped
4-5
Black Pepper Powder
1/4 teaspoon
Cilantro, chopped
1 teaspoon
Salt
to taste
Cornflour
1 tablespoon
Bread Crumbs
1/4 cup
Oil
For shallow frying

Method :-

  • Boil the corn kernels, pat dry and crush it. Keep aside to let it cool.
  • Heat two teaspoon of oil in a pan and add green chilies and onion to it. Sauté it till the onion turns translucent and pink.
  • Let it cool and then mix onion mixture,  paneer (cottage cheese), potatoes, boiled corn kernels, dry masalas(spices), ginger, salt, cilantro and corn flour. Mix it well.
  • Divide the mixture into small equal tennis ball sized portions, flatten it and lightly press in the shape of tikkis/fritters.
  • Roll the tikkis/fritters with bread crumbs and shallow fry in oil till they turn golden brown in color from all the sides.
  • Serve hot with green chutney or ketchup

Note :-

  • You can increase/decrease the quantity of chillies as you want.
  • You can even stuff the tikkis/fritters with mozzarella cube cheese.