Showing posts with label Main course. Show all posts
Showing posts with label Main course. Show all posts

Wednesday 21 February 2024

Coorgi Style Chicken Masala

 My recent visit to Coorg or the Kodagu district was an experience of its kind, as we stayed with the locals at a home stay amidst the coffee and pepper plantations… we enjoyed the uniqueness of the lush green wild nature and the distinctive cuisine to the fullest. Kodava or the Coorgi cuisine enjoys using fresh and local ingredients found in the region… like Kachampuli, the local vinegar extracted from the Garcinia Cambogia fruit, pepper - spices, bamboo shoots, pork - wild boar etc. 

The home stay owners were kind enough and allowed me to pluck some fresh pepper from their plantation… I also managed to get Coorgi Masala (kartha Masala) and Kachampuli… 

Using all the Coorgi ingredients, I have made Coorgi style Chicken Masala, here is the recipe -  

I have used big leg pieces, but we can also use medium size chicken pieces.. 

To marinate the Chicken 


2 Big leg pieces 

Salt to taste 

1/2 tsp Turmeric powder 

1/2 tsp Chilli powder 

1 tbsp Coorgi Curry Masala (Kartha Masala) 

1 tsp Kachampuli Vinegar 


Mix all the above ingredients together and keep the marinated chicken for 2 to 3 hours. 

For the Wet Paste 


2 small Onion chopped 

6 to 8 Garlic cloves 

1 small piece of Ginger

3 to 4 Green Chillies 

1 Handful Coriander leaves 

1/2 tsp Cumin seeds 


Grind all the above ingredients into coarse paste 

To make the Coorgi Chicken Masala 


Marinated Chicken 

Wet paste 

Few Curry leaves 

Few Coriander leaves chopped 

2 Green Chillies slit and cut into pieces 

Few drizzle of Kachampuli vinegar 

Pickled Fresh Pepper 

Salt if required 

6 tbsp Oil


Add oil into the wok, once the oil is hot, add the wet paste. Stir and sauté until the paste is translucent. Add the marinated chicken, cover and cook for 2 minutes on each side, turning the chicken leg pieces occasionally. Continue to cook on low flame. Once the oil releases, add 1/2 cup of water, cover the wok and continue to cook, turning the chicken leg pieces occasionally until the chicken legs are tender and the gravy has reduced. Garnish with fresh pickled pepper, coriander leaves, curry leaves, green chillies and drizzle of Kachampuli vinegar. Serve with hot rice or akki roti.

Friday 12 January 2024

Duck kosha / Hasher Mangsho kosha

Winters are the best time to make duck meat.. though the meat is not commonly eaten now a days as the meat is expensive. Earlier days I remember we use to get duck eggs or swan eggs when we travelled to Kolkata, but nowadays it’s not available. It’s a delicacy preparing duck meat. The duck meat is paired with chitoi / sara pitha or chaul er ruti/ rice chapatis.

To marinate the Duck 
500 grams Duck 
Salt to taste 
1/2 tsp Turmeric powder 

Apply salt and turmeric powder on the meat. Keep the meat aside for 1 or more hours to marinate. 

For Spice paste 
1/2 tsp Turmeric powder 
1/2 tsp Chilli powder 
1/2 tsp Kashmiri chilli powder 
1 tsp Cumin powder 
1/2 tsp roasted Cumin and Coriander powder 
1 tsp Meat masala powder 
2 to 4 tbsp Water 

Mix all the above ingredients together and make a paste. Keep the paste aside. 

Wet paste 
1 small Onion 
1 medium size Tomato 
1 Green Chilli
1 small piece of Ginger 
5 to 6 Garlic Cloves 
2 Coriander stems 

Grind all the above ingredients together into a fine paste. 

To make Duck kosha
Marinated Duck 
3 medium size Potatoes with skin cut into big cubes 
1 medium size Onion sliced 
2 Green Chillies slit
Wet paste 
Spice powder paste 
1/2 tsp Cumin seeds 
2 Green Cardamom crushed 
3 Cloves crushed 
1 small piece of Cinnamon crushed 
1 Red dry Chilli cut into pieces 
2 Bay leaves 
6 tbsp Mustard oil 

Take a pressure cooker, add the marinated duck meat, add a big cup of water. Pressure cook the meat for 2 whistles. Let the press release. Remove the boiled meat and the stock into a bowl. In the same pan, add the oil. Let the oil heat up. Add the potato cubes, fry them until light brown in colour. Remove and keep the potatoes aside. In the same oil add the cumin seeds, crushed cardamom, cloves, cinnamon, red dry chilli and bay leaves. Let it crackle, add the boiled meat, sauté for 2 minutes, add the sliced onions, sauté until golden brown in colour. Add the spice paste and wet paste. Cook the meat until the oil releases. Add the potatoes and continue to cook. Add little stock at a time and continue to cook until the potatoes are tender. Add the green chillies and add the last remaining stock. Cook for 2 minutes and switch off the flame. Serve the duck kosha with Chitoi pitha or rice chapatis. 

Kulfa / Purslane Bhaji

 Kulfa/ Luni Bhaji/ Nunia Saag / Purslane grows wild in India and it’s generally mistaken as weed…unlike spinach, fenugreek, mustard greens etc, this vegetable isn’t cultivated, few days back I saw this plant growing in my kitchen pots.. wild.. I was about to pluck, my house helper said let it grow… we can use in cooking.. this plant has immense health benefits. Staying in urban, most of us don’t know many of the greens that grows around wild… it’s off later that I have been noticing that sometimes some of the villagers come to the city from the nearby villages to sell these treasures. 

This is an annual plant, the leaves and stems are succulent and the flowers can be of any colour like pink, white or yellow. The common one is yellow… The stem and the leaves are both edible, used in soups, salad or cooking. In India it’s cooked with dal, or with as sabji / bhaji. The taste of the leaves are bit tangy. Purslane has vitamins, minerals, and antioxidants that can be extremely beneficial to our health. 

We can stir fry the greens with garlic and green chillies, or cook them with dal or make a gravy dish… one of the recipe that I make with this leafy vegetable is -


1 bunch of Kulfa leaves chopped 

1 Potato cut into cubes 

1 small Tomato chopped 

1 tbsp chopped Garlic 

2 Green Chillies cut into half 

1 Dried Red Chilli 

Salt to taste 

1/2 tsp Turmeric powder 

2 tbsp Oil 


Take a wok, add oil, once the oil heats up, reduce the flame, add the garlic and red dried chilli. Sauté the garlic, once the garlic turns light brown in colour, add the tomato, potato, salt and turmeric, stir and cook until the potato is half cooked. Add the chopped greens and green chillies. Stir and cover the wok. Let it cook until the water has evaporated and the vegetable and the potato has cooked completely. Serve this vegetable with rice or chapatis. 

Wednesday 4 October 2023

Stuffed Whole Wheat Pita Bread


 Stuffed Whole Wheat Pita Bread… 
It’s a wholesome meal loaded with vegetables …  delicious.. This dish can be enjoyed anytime of the day… This dish can be easily made at home with little bit of planning and most of the dry ingredients are available in our kitchen. 
Lebanese Spice powder is available online.. incase you don’t want to make it. 

For the Pita Bread 
2 1/2 + 2 tbsp  cups Whole Wheat Flour 
2 tsp Dry Yeast
1 tsp Sugar
Salt to taste
1/2 cup Lukewarm water + More water as required 
1 tbsp Olive oil
Add yeast, sugar and water in a bowl and let it proof for 10 minutes. Add 2 1/2 cups of  flour and salt and mix it well. When the yeast is ready pour the yeast on the flour. Mix the dough well. If required add more water little at a time and start mixing the flour and kneading it into a soft dough. Add a tbsp olive oil and knead it for 5 minutes. Brush some olive oil on the dough. Cover the bowl with a towel and let rest until it rises double its size. When the dough is ready, sprinkle some flour on the dough and remove the air from the dough.  Knead it again for few seconds and make 6 equal portions of the dough. Arrange the balls on a greased tray leaving some distance, cover and let it rest for 10 minutes. With a help of a rolling pin roll out each ball into a 1/3 inch thick oval shape or in circles. Let the pita rest for 10 minutes.
To Make  Pitas on the Stovetop...
Warm a cast iron skillet over medium-high heat. Put the rolled-out pita on the skillet and cook until you see bubbles starting to form. Flip and cook for few seconds on the other side, press the surface gently with a towel. Flip again and cook another few seconds.  The pita should start to puff.  Keep cooked pitas covered with a clean towel while cooking the remaining pitas.

Lebanese Spice Blend 
2 tbsp Coriander powder 
2 tbsp Cumin powder 
2 tbsp Pepper corn powder 
2 tbsp Paprika ( used Kashmiri chilli powder)
1 tbsp Clove powder 
1 tsp Cardamom powder 
1 1/2 tsp Cinnamon powder 
1/2 tsp Nutmeg powder 

Mix all the above ingredients and store the spice blend in a glass bottle. 
For the stuffing  - 
3 Soya Chaap Stick cut into small pieces 
3 to 4 Mushrooms cut into half and sliced 
1 small Onion cut into half and sliced 
5 to 6 Garlic cloves chopped 
1 medium Tomato deseed, cut into half and sliced 
1 small Capsicum sliced 
2 Green Chillies chopped 
1 tsp Lemon juice 
Salt to taste 
1 tsp Lebanese spice powder 
1 tsp Olive Oil

Take a pan, add olive oil, add the soya piece, sauté for 2 minutes, add the onion, garlic and continue to sauté for a minute, add the capsicum, green chillies, continue to sauté for another minute. Now add the mushrooms and tomato. Continue to stir fry on medium low flame, add the salt and the Lebanese spice powder. Continue to stir fry for another 2 minutes, until all the vegetables are cooked and the all the ingredients have mixed well… switch off the flame. Add the Lemon juice.. mix and keep it aside.. 

For the Salad 
1 small Cucumber cut into thin strips 
1 small Tomato deseeded, cut into half and sliced 
1 small Onion sliced 
1/2 cup of thinly sliced Cabbage 
1 tsp Lemon juice 
1/2 tsp roasted Cumin powder 
Salt to taste 

Take all the ingredients in a bowl, mix all the ingredients together and keep it aside for 15 minutes. 

For Assembling - 
Pita bread 

Cut the pita bread into half.  Take one half of the pita bread. Create a pocket. Add some salad into the pita bread pocket, add some soya Chaap stuffing and some more salad.. and it’s ready to be served.