Re: Indian recipes!!!
Thank you Cass2828! I will try these recipes!
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HoneyBerry
- Greener Thumb
- Posts: 1216
- Joined: Sat Jul 18, 2015 1:10 pm
- Location: Zone 8A Western Washington State
Southindian chicken soup
Ingredients:
200 gm Chicken
1 tsp. Black Pepper Corns
1/2 tsp. Cumin Seeds (Jeeragam/Zeera)
1/4 tsp. Turmeric Powder
1/2 tsp. Coriander Powder (Dhaniya/Malli Thool)
1/2 tsp. Ginger Garlic paste
1/4 cup Tomato (chopped)
1/4 cup Freshly Chopped Cilantro (Coriander leaves/Malli chedi)
7 Curry Leaves
2 tsp. Sesame oil (Gingely oil/Nallennai)
1 cup Water
1/2 tsp Salt (Adjust to your taste)
*** To Clean the Chicken ***
1/4 tsp. Turmeric powder
1/2 tsp. Sesame Oil (Gingely Oil/Nallennai)
Step 1.
Wash and chop the tomato. Wash and chop the coriander leaves. Wash the curry leaves. Clean the chicken well with water. [Once I drain the water, I apply 1/4 tsp. turmeric powder and little (say 1/2 tsp.) sesame oil (gingely oil/Nallennai) and mix well. Then I clean it once more with water. This way you can remove little of the raw chicken smell.].
chicken-soup-to-cure-cold-1
Step 2. (Optional)
For soup recipes, it's good to use boneless pieces of chicken. Cut them into bite size pieces. Keep aside. [Normally at home we just put the medium sized chicken pieces (with bones) for making soup.You can carry on this step for presentation purposes or when you're serving the chicken soup for kids.]
best-chicken-soup-1 south-indian-chicken-soup-recipe-1
Step 3.
In a blender/mixie, add the black pepper corns and cumin seeds (jeeragam/zeera).
tamilnadu-chicken-soup-recipe-1
Step 4.
Close the blender and grind it little coarsely.
how-to-make-chicken-soup-1
Step 5.
In a pressure cooker, add the cut chicken pieces, turmeric powder, freshly ground black pepper corn and cumin seeds, sesame oil (gingely oil/nallennai) curry leaves, little of the freshly chopped coriander leaves (cilantro/kotthamalli), ginger garlic paste(optional), coriander powder (dhaniya/malli thool) and tomato.
chicken-soup-step-by-step-pictures-1
Step 6.
Add required water and salt. Mix well. Check salt. Close the lid with the whistle. Keep it on the stove in High flame.
kozhi-soop-soup-recipe-1
Step 7.
Pressure cook for 1 whistle and turn flame to LOW (sim). Switch off the stove after 10 minutes.images-to-make-chicken-soup
Step 8.
Once the pressure subsides by itself (takes 5 minutes), open the lid. Add the remaining freshly chopped cilantro (coriander leaves). Check salt and pepper. Mix well and divide it in two soup bowls..
Hope you like it!
Ingredients:
200 gm Chicken
1 tsp. Black Pepper Corns
1/2 tsp. Cumin Seeds (Jeeragam/Zeera)
1/4 tsp. Turmeric Powder
1/2 tsp. Coriander Powder (Dhaniya/Malli Thool)
1/2 tsp. Ginger Garlic paste
1/4 cup Tomato (chopped)
1/4 cup Freshly Chopped Cilantro (Coriander leaves/Malli chedi)
7 Curry Leaves
2 tsp. Sesame oil (Gingely oil/Nallennai)
1 cup Water
1/2 tsp Salt (Adjust to your taste)
*** To Clean the Chicken ***
1/4 tsp. Turmeric powder
1/2 tsp. Sesame Oil (Gingely Oil/Nallennai)
Step 1.
Wash and chop the tomato. Wash and chop the coriander leaves. Wash the curry leaves. Clean the chicken well with water. [Once I drain the water, I apply 1/4 tsp. turmeric powder and little (say 1/2 tsp.) sesame oil (gingely oil/Nallennai) and mix well. Then I clean it once more with water. This way you can remove little of the raw chicken smell.].
chicken-soup-to-cure-cold-1
Step 2. (Optional)
For soup recipes, it's good to use boneless pieces of chicken. Cut them into bite size pieces. Keep aside. [Normally at home we just put the medium sized chicken pieces (with bones) for making soup.You can carry on this step for presentation purposes or when you're serving the chicken soup for kids.]
best-chicken-soup-1 south-indian-chicken-soup-recipe-1
Step 3.
In a blender/mixie, add the black pepper corns and cumin seeds (jeeragam/zeera).
tamilnadu-chicken-soup-recipe-1
Step 4.
Close the blender and grind it little coarsely.
how-to-make-chicken-soup-1
Step 5.
In a pressure cooker, add the cut chicken pieces, turmeric powder, freshly ground black pepper corn and cumin seeds, sesame oil (gingely oil/nallennai) curry leaves, little of the freshly chopped coriander leaves (cilantro/kotthamalli), ginger garlic paste(optional), coriander powder (dhaniya/malli thool) and tomato.
chicken-soup-step-by-step-pictures-1
Step 6.
Add required water and salt. Mix well. Check salt. Close the lid with the whistle. Keep it on the stove in High flame.
kozhi-soop-soup-recipe-1
Step 7.
Pressure cook for 1 whistle and turn flame to LOW (sim). Switch off the stove after 10 minutes.images-to-make-chicken-soup
Step 8.
Once the pressure subsides by itself (takes 5 minutes), open the lid. Add the remaining freshly chopped cilantro (coriander leaves). Check salt and pepper. Mix well and divide it in two soup bowls..
Hope you like it!
-
HoneyBerry
- Greener Thumb
- Posts: 1216
- Joined: Sat Jul 18, 2015 1:10 pm
- Location: Zone 8A Western Washington State
To Cass2828: I very much appreciate these recipes that you and your mother sent to us from India. I am excited and want to try them soon. I will first try ground cilantro seed with chille powder. I have never tried ground cilantro seeds before, only the cilantro greens. I am sure that I will love all of the revipes, but the sauce with the mango powder sounds especially good. Please tell your mother THANK YOU!
Now I want to look on a map to see where Chennai India is precisely.
I am trying to eat mostly health food, and what I eat is mostly vegan. Mango recipes are my favorite. Have you ever had Mango Soup?
Now I want to look on a map to see where Chennai India is precisely.
I am trying to eat mostly health food, and what I eat is mostly vegan. Mango recipes are my favorite. Have you ever had Mango Soup?
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pepperhead212
- Super Green Thumb
- Posts: 2881
- Joined: Wed Oct 15, 2014 1:52 pm
- Location: Woodbury NJ Zone 7a/7b
Gary,
I didn't used to be too fond of Indian food, mainly because of the raw cinnamon and/or clove flavor in much of the food in restaurants, as well as store-bought garam masala. I started growing curry leaves to use in Malaysian foods, which have a lot of Indian influence, and many of the recipes had toasted spices, like the Thai dishes I had made for years. This takes that "raw" flavor out of them, and makes many of the spice mixes (masalas) delicious, and unlike the store-bought stuff (as usual, when making things at home!). The first Indian CB that I got, that I really liked, was Mangoes and Curry Leaves, which I got because I liked the other books of that couple ( Jeffrey Alford and Naomi Duguid), and the garam masala was delicious, with every spice toasted. Later I got two more books, even better, IMO - How to Cook Indian (by Sanjeev Kapoor), and 660 Curries, by Raghavan Iyer. 660 Curries is the best "teaching" book, in which he explains how to prepare the masalas, some with untoasted spices, some all toasted, and some with only a few of the spices toasted. He also tells how to do basic things in every recipe, so you don't have to go back to the beginning for every one (many authors tell you once in the beginning, and leave it at that - you know how I mean!). I have found some of my favorite masalas in this book, as well as the best method for toasting the spices - heat the pan over a med-high flame until well heated, then put the spices in and toss for 1-1 1/2 min. If you start with a cold pan, you won't really know how long it will take, as they are starting out cold. I have a Freanch style skillet (one with steeper sides than the normal ones) which I use almost exclusively for this!
If you want to see a tutorial on cooking Indian, check out Healthful Indian Flavors with Alamelu, on youtube.
I got some good ideas on the setup - the French term for this is Mise en Place - as I have a large number of those SS containers she uses to measure out the spices in, since I use them for soaking seeds in! Simply put, you simply measure out the spices - if any are added at the same time during the cooking you just put them in the same container - and have them ready when cooking. Indian food is actually faster to prepare, for the most part, than Chinese or SE Asian, in my experience, though you have to have those spice mixes made up, as well as all of those countless spices!
The best online source for ingredients, that I have found, is Patel Brothers.
https://store.patelbros.com/ However, there are many online sources.
I didn't used to be too fond of Indian food, mainly because of the raw cinnamon and/or clove flavor in much of the food in restaurants, as well as store-bought garam masala. I started growing curry leaves to use in Malaysian foods, which have a lot of Indian influence, and many of the recipes had toasted spices, like the Thai dishes I had made for years. This takes that "raw" flavor out of them, and makes many of the spice mixes (masalas) delicious, and unlike the store-bought stuff (as usual, when making things at home!). The first Indian CB that I got, that I really liked, was Mangoes and Curry Leaves, which I got because I liked the other books of that couple ( Jeffrey Alford and Naomi Duguid), and the garam masala was delicious, with every spice toasted. Later I got two more books, even better, IMO - How to Cook Indian (by Sanjeev Kapoor), and 660 Curries, by Raghavan Iyer. 660 Curries is the best "teaching" book, in which he explains how to prepare the masalas, some with untoasted spices, some all toasted, and some with only a few of the spices toasted. He also tells how to do basic things in every recipe, so you don't have to go back to the beginning for every one (many authors tell you once in the beginning, and leave it at that - you know how I mean!). I have found some of my favorite masalas in this book, as well as the best method for toasting the spices - heat the pan over a med-high flame until well heated, then put the spices in and toss for 1-1 1/2 min. If you start with a cold pan, you won't really know how long it will take, as they are starting out cold. I have a Freanch style skillet (one with steeper sides than the normal ones) which I use almost exclusively for this!
If you want to see a tutorial on cooking Indian, check out Healthful Indian Flavors with Alamelu, on youtube.
I got some good ideas on the setup - the French term for this is Mise en Place - as I have a large number of those SS containers she uses to measure out the spices in, since I use them for soaking seeds in! Simply put, you simply measure out the spices - if any are added at the same time during the cooking you just put them in the same container - and have them ready when cooking. Indian food is actually faster to prepare, for the most part, than Chinese or SE Asian, in my experience, though you have to have those spice mixes made up, as well as all of those countless spices!
The best online source for ingredients, that I have found, is Patel Brothers.
https://store.patelbros.com/ However, there are many online sources.
-
pepperhead212
- Super Green Thumb
- Posts: 2881
- Joined: Wed Oct 15, 2014 1:52 pm
- Location: Woodbury NJ Zone 7a/7b