Thursday, July 30, 2009

Zebra Cake!!!

I started baking just one year back. The first ever cake i baked was Shilpa's Date Cake ( It turned out very nice. Still i was not very confident to bake any cake. Finally when i saw Divya's zebra cake, i was hooked!!! I decide to try the cake for my daughters birthday!! It turned out good!!! My daughter enjoyed it so much, she had 5 pieces!!!!! Thanks divya for a wonderful recipe. For the recipe please visit this site (Easycooking).

Wednesday, July 29, 2009

Chicken Ghassi (Kori Ghassi)

I am back to blogging after a very long time!! After my second delivery i completely stopped blogging!! I met a blogging friend online who pursuaded me to start blogging again!! Thanks Divya!!!

Chicken ghassi is a mangalorean delicacy! Mostly hindus (Tulu people) prepare this!!! I adapted this recipe from Sanjeev Kapoor’s Konkan Cookbook. The ghassi was fingerlicking good. You can serve this ghassi along with rice or it goes well with the panpole ( click here for recipe of panpole )
Here is the recipe

Chicken 1 kg (cut into 1 inch pieces)
1 ½ tbs lemon juice
1½ tbs ginger-garlic paste
1/2 tsp turmeric powder
salt to taste
1½ cups fresh coconut (scraped)
1½ tbs coriander seeds
15 peppercorns
½ tsp Fenugreek seeds (methi)
1½ tsp cumin seeds (jeera)
10 red chillies whole
3 tbsps oil
3 medium sized onions (finely chopped)
½ tsp mustard seeds
10 curry leaves
6-8 garlic (finely chopped)
1½ tbsp tamrind pulp
¾ cup coconut milk

1. Marinate chicken with lemon juice, ginger-garlic paste, tumeric powder and salt for an hour (I kept it for half an hour).
2. Dry roast scraped coconut to light brown color. Lightly saute corinader seeds, peppercorns, fenugreek seeds, cumin seeds and whole red chillies in two teaspoons of oil. Grind these along with roasted scraped coconut and half the chopped onions to a fine paste using little water if required.
3. Heat remaining oil in a pan. Add mustard seeds and curry leaves. When the seeds crackle, add chopped garlic and onion, saute for five minutes on low heat.
4. Add ground masala and saute for 5 minutes till a nice aroma is give out.
5. Add marinated chicken. stir well and add one cup of water and adjust salt. Stir, cover and cook for ten minutes.
6. Add tamarind pulp and stir well. Add coconut milk and remove from heat just when it comes to a boil.
7. Serve hot.

Sending this across to Sia who is hosting this month's RCI-Udupi Manglorean Cuisine an event originally started by Lakshmi.