Chicken Sukka (Kori Katchpu)

Owe this recipe to Mrs. Roseline Tauro;  or rather to her son Brendon Tauro.  When we were on a short holiday in Bangalore this year,  we were invited to lunch and I noted a much used, hand-written recipe book in the kitchen.  After enquiring,  I learned that it was a hand-written book by his mother.  Brendon kindly agreed to give me a copy and its a real treasure trove of lovely recipes and am going to share them with you, with all credit given to Mrs. Roseline Tauro.   Have made a separate folder titled ‘From Roseline’s Kitchen’ and after testing and trying them, they will find a place in this folder. 

So here is the first one…. specially for our readers.  I tried it at home and I have to steal KFC’s line and say… “It was finger licking good” !!!!!

Recipe :

1 Chicken – cut into small pieces (boil with 1 teaspoon of salt and keep aside)

 {Note :  this is what the recipe says – but I just sauteed the chicken pieces in a little oil – choice is yours}.

Grated coconut scrapings – 1-1/2 – 2 cups.

Grind fine  the following :

-8  red chillies

-1 tablespoon  coriander seeds

-1 teaspoon cumin seeds

-1/2 teaspoon turmeric powder

-2-3 seeds of garlic

-8 pepper corns

-lime (small) sized ball of tamarind

-1” cinnamon

Take a wide bottommed non-stick vessel,  add a little oil and brown the chicken pieces in small batches.  Remove and keep aside, covered.   In the same pan add one sliced onion and fry till golden then add the finely ground masala and fry well. 

Then add the lightly browned chicken pieces, salt and saute for sometime.  Add little water –and grated coconut and simmer till the chicken is done and the dish is dryish. 

Serve  alongwith rice,   dal/rasam and a vegetable.

Onion Bhajjea

A hot cup of Tea and some crispy Onion Bhajjea is something that very few can resist. This recipe is simple, quick and yummy……. this is guaranteed.

Come along…check out the recipe.

Ingredients :
4 large onions sliced
4 green chillies cut fine
2 sprigs of curry leaves
A small bunch of coriander leaves
1 Cup gram flour/besan
2 tablespoons rice powder/flour
Baking Soda -1/2 teaspoon
Hing – ¼ teaspoon
½ teaspoon red chillie powder
¼ teaspoon turmeric
¾ – 1 cup water
Salt to taste
Oil for frying

Sift the flours into a large bowl. Add baking soda, salt, hing, chillie powder, turmeric powder and salt. Mix all together and add water ½ cup first and mix to make a paste. Add the remaining water a spoonful at a time till a thick paste is formed. Depending on the flour, you may just about need ¾ cup water only. The mixture should be pasty but not runny. Add the sliced onions, curry leaves, coriander leaves, green chillies and mix.

Heat oil in a deep frying pan and when it is hot enough, put blobs of the onion and flour mixture. Do not over crowd the pan. Fry on both sides till crispy. Drain on paper towels and then serve hot with a steaming cup of tea or coffee.

Fruit Trifle

A fresh and cool summer dessert,  made with sponge cake, fresh fruits, custard, jelly, nuts and cream.  This is a dessert which makes not only a pretty presentation but is also a sweet ending to a splendid lunch/dinner.    For those who say – “Oh ..its filled with calories”!!!!!…I say;   ”Indulge while you can”!!!!!!

Ingredients:

Sponge Cake      (Can refer to Vanilla Sponge Cake in Category -Desserts)
Cream  1 Pack
Rasberry/Strawberry Jelly
Custard -  (Either make at home or if in UAE, use Al Marai readymade packs )
Fruits of your choice (I used apples, oranges, strawberries, peaches and pears)
Sugar Syrup – 1/2 cup
Cashew nuts – chopped fine
 

Cut cake into chunks- keep aside.

Prepare Jelly as per instructions on packet and have it set in a bowl. Refrigerate till needed.

Prepare custard -keep aside.

Cut nuts fine and keep aside.

Beat cream till firm peaks form and keep aside.

Prepare Sugar Syrup – (1 cup sugar + 1 cup water add 2-3 cardamoms (which discard later) and boil till syrupy.  Keep warm.

Cut fruits into small squares. If using apple – just add a bit of lemon juice or some Tang to avoid the apples from discoloring.

In a deep Trifle Bowl,  put the cake chunks, sprinkle with little warm sugar syrup.  Don’t make it soggy – just moisten the top.   Just flatten it a bit.   Add a layer of custard,  then fruits, nuts, jelly and cream.  Repeat another layer similarly – so that the cream is the top layer.   Decorate with fruits or nuts or just flatten and then run a fork over the cream to get a design.

Chill for at least 2 hours.

Dal Paratha

A Paratha is one of the most popular unleavened flat-breads in Indian Cuisine.   Some like their Parathas plain, while some like them stuffed with potatoes,  spinach,  cottage cheese/paneer, boiled vegetables  or even lentils.  There is even a Kheema Paratha (stuffed with mince),  but I have yet to make them successfully.

Parathas are fried on a flat Pan/Tava and a generous dash of ghee/butter are applied during frying to make it more scrumptious.   You can eat it plain or dipped in curds.

This one here – is made with Channa Dal and with a subtle flavor of ajwain and chillie flakes……  read the recipe for details.

For the Dough :
2-1/2 cups – Whole wheat flour
1 tablespoon melted butter or ghee or oil
1  teaspoon  Ajwain/Carom seeds -crushed
A  pinch of baking soda
Hot water to knead – roughly 1-1/2 cups (may vary according to the flour – so add little by little till you get a soft  rollable dough)

For Dal Stuffing :
1.5 cups  Channa dal
1/2 teaspoon turmeric powder
1 tablespoon chillie flakes (more if you need spicier)
A pinch of asafoetida/hing
1-1/2  tablespoons ginger paste
1 teaspoon Ajwain/Carom seeds -crushed
1/2 teaspoon cumin seeds/jeera – crushed
1/2 teaspoon sugar
Little  oil
Salt to taste

In a bowl add the flour, melted butter or oil, salt and ajwain/carom seeds.  Mix with a fork till you see it forming like bread-crumbs.  Add hot water and knead to make a elastic dough – similar to chappati dough.   Cover with a clean wet kitchen towel and keep aside for 1 hour.  After one hour – apply little oil to your palms and knead the dough again and make into balls – roughly 8-12.

Wash the channa dal in several changes of water and soak for 1-2 hours.   Add 1-1/2 cup water, turmeric and salt  and pressure cook for 1 whistle.  If there is any water remaining, simmer on low heat till all the water has evaporated.   The dal will be fully cooked and very soft – mash it with a potato masher or spoon till it is smooth.

In a non-stock saucepan, add little oil and add the hing, then the crushed cumin seeds and crushed carom seeds.   When they start crackling add the ginger paste and fry for sometime, then add the dal, sugar and chillie powder.  Keep on stirring till it forms into a mass.  You can easily form balls out of this.  Make small balls and cover with a cloth and keep aside.

Make small balls of the dough and roll it into a small thick disc.   Put  a ball of dal in the center and bring the sides to the center and seal.  Dust flour on the table-top and roll gently with a rolling pin into neat and round Parathas.

Heat a Tava/pan and fry the Paratha on both sides till well done.  At the last turn add a teaspoon of ghee/butter and toss the Paratha in it.    

Take a big piece of foil and stack the Parathas one on top of the other.  When all are done, cover tightly with the foil and keep them warm till serving time.