Malvani Chicken Curry

October 13, 2020 Leave a comment

“ Anything is possible when you have the right people to support you.”

Friendship is indeed a very simple word but it makes a life even more deeply than love. When I moved to Mumbai almost two decades back I not just left my family and state behind but also a part of me who seemed to be lost in a new environment. But god has been kind upon me to introduce me to a few good friends that I never realized would eventually mean so much to me. Swati is one among them who introduced me to the fabulous maharashtrian cuisine that was completely new to me. She is an outstanding cook herself and lovingly shared one of her most in demand recipes of the chicken malwani. My children refer to it as swati Aunty’s chicken curry and no matter how much effort I put in to cook the same they feel I could not match her cooking skill. This recipe is borrowed from her which is a traditional konkani recipe and its combination with kombi wade is to die for. The roasted coconut and spices elevates the curry to an altogether new dimension.

Ingredients

Chicken : 1 kg

Onion : 2 large

Tomatoes : 2 small

Ginger paste : 1 tsp

Garlic paste : 2 tsp

Turmeric powder : 1 tsp

Red chilli powder : 2 tsp

Salt

Oil : 3 tsp

For the wet masala

Coconut : 1 grated

Peppercorn : 10 to 12

Black cardamom : 1

Clove : 7 to 8

Dry red chilli : 3 to 4

Bay leaf : 2

Coriander seed : 1 tsp

Step 1

Marinate the chicken with ginger garlic paste, turmeric powder, red chilli powder and 1 tsp salt and let it rest for at least half an hour.

Step 2

In a pan add a tsp oil to roast the grated coconut along with coriander seed, peppercorn, black cardamom, clove, red chilli and bay leaf. Fry it on low flame until coconut leaves its aroma. It should be perfectly roasted since this is the secret to a good malvani chicken.

Step 3

Once cool grind it into a smooth paste. If required add a couple of tsp of water while grinding the masala.

Step 4

In a pan add oil and saute the onion til they are translucent. Next put the tomatoes along with red chilli powder and salt.

Step 5

As the tomatoes turn soft add the marinated chicken and mix them all together. Sate it on high flame for about five minutes stirring occasionally. Reduce the flame and cover the lid and let it cook for about twenty minutes or until the chicken is 3\4 done.

Step 6

Add the coconut masala and stir it so that the masala combines together and cook it for another ten minutes on low flame. If required add a glass of water for the desired consistency.

Step 7

Garnish the malvani chicken with coriander and enjoy it with the traditional kombi wade.

Tip

Tomatoes are optional.

This recipe is on the spicier side. One can reduce the red chilli as per your taste.

Malai prawn (Prawn in creamy sauce)

May 5, 2019November 8, 2025 Leave a comment

It is a no fuss recipe and indeed a perfect flavor bomb for your taste bud. Malai prawn is a flavorful prawn dish and indeed a treat for sea food lovers. It gets its distinct taste from the thick coconut milk that gives it sweet and creamy flavor and also adds richness to its gravy. Pair it up with plain rice to enjoy the creamy coconut milk malai prawn curry.

Ingredients:

Prawn : 1 kg

Onion : 3

Tomatoes : 2 grated

Garlic paste : 1 tsp

Red chilli powder : 1 tsp

Turmeric powder : 1 tsp

Pepper corn : 10 to 12

Black cardamom : 1

Green cardamom : 2

Cinnamon : 2 small

Oil : 3 tsp

Salt : as per taste

Coconut milk: 150 ml

For the marination

Ginger paste : 1 tsp

Garlic paste : 1 tsp

Lemon juice : 1 tsp

Turmeric powder : 1 tsp

Red chilli powder : 1 tsp

Salt : 1/2 tsp

Step 1

Marinate the prawns with ginger and garlic paste, turmeric powder,red chilli powder, salt and lemon juice. Keep it aside and let it marinate for at least half an hour.

Step 2Heat oil in the pan and add the whole garam masala. Let it crackle and then add the diced onion. Fry it until golden brown.

Step 3Add the grated tomato, garlic paste,turmeric powder, red chilli powder and salt and mix them all together.

Step 4Saute it until the oil leaves the side.

Step 5Put the marinated prawns and let it Cook along with the masala for about five minutes.

Step 6Once done add the thick coconut milk along with slit green chillies and bring it to boil.

Step 7Serve it on a bed of rice and enjoy the flavor of malai prawn.

Tip

Do not overcook prawns as it will turn chewy and rubbery.

Black chickpea gravy (चना झोर)

January 22, 2019March 17, 2019 1 Comment

“A mother gives you a life ,
A mother in law gives you her life.”

Although I could never cook like my beloved mother in law, this recipe is just an attempt to reincarnate her magical culinary skill. Her household was always filled with delectable cuisine and I was each time dazzled by her simple yet tasteful cooking. This चना झोर recipe in particular was always in demand by the family and friends. I hope I do justice to ma’s most in demand vegetarian dish and this would be the best way to honour the dear lady who is still in our lives. It is a curry recipe made with black gram along with few other regular Indian spices. Black chana is full of nutrients value and this झोर ( gravy) is enjoyed especially during winters along with plain steam rice.

Ingredients:

Black gram : 200gms (soaked for at least 7 to 8 hours or overnight)

Onion :2 thinly diced

Bay leaf :2 to 3

Methi Dana :½ tsp

Turmeric powder :1 tsp

Salt :as per taste

Oil : 4 tsp

For grinding

Tomato : 2

Garlic : 6 pod

Ginger :2 inches

Cumin Seed (जीरा) :1 tsp

Coriander seed (धनिया):1 tsp

Peppercorn :10 to 12

Red chilli :6 to 7

Green cardamom :2

Black cardamom :1

Cinnamon Stick (दालचीनी) :1

Step 1:

Keep aside tomatoes along with whole masala.

Step 2:

Grind it all together into a smooth paste

Step 3:

Coarsely grind the black gram with a little water into it.

Step 4:

Keep aside 3 to 4 tsp of whole kala chana.

Step 5:

Heat oil in pan. Add methi Dana and let it crackle and then put bay leaf and onion. Saute it until onion turns golden brown.

Step 6:

Next add the grinded masala paste along with turmeric powder, red chilli powder and salt. Fry the masala till the oil leaves the side of the pan.

Step 7:

Now put the chana paste along with the whole black gram. Saute it on low flame stirring it continuously .

Step 8:

Fry it until the masala and the chana paste comes together and oil leaves the side of the pan.

Step 9:

Saute it till the raw aroma of the masala goes away. Now add two to three glass of water. Let it come to a boil and then lower the flame and let it simmer for almost ten minutes.

Step 10:

Once the jhor or gravy reaches the desired consistency, add the slit green chillies and coriander leaves. One can also top it with a tsp of pure ghee.

Step 11:

Serve it hot along with plain steam rice.

Tip:

The chana mash may stick to the pan. It is hence suggested to saute it on low medium flame stirring continuously. The secret to a perfect झोर (gravy) is the perfect frying of the chana paste.

Upside Down Apple Caramel Cake

January 13, 2019March 17, 2019 2 Comments

The delightful Apple cake is the best way to raise a toast and welcome the new year on a sweat note. The upside down Apple cake is my co sister, Pallavee’s recipe. She is indeed an expert in baking and her this cake in particular is loved by one and all in the family. And so I thought of sharing this recipe and am highly obliged to her for handing out this recipe for my blog. Cake is a welcome treat for all occasion and any time of the year. So let’s celebrate this new year with the fabulous caramel Apple cake with your near and dear ones. It looks as awesome as it tastes.

Ingredients

Apple : 2 thinly sliced

Flour :1 cup

Sugar : 1 cup

Oil 1 cup

Yogurt 1 cup

Baking powder 1tsp

Baking soda 1 tsp

Vanilla essence 2 to 3 drops

Cinnamon powder ½ tsp

For caramel

Butter 2tsp

Sugar ½ cup

Step 1

Peel and thinly sliced the apples

Step 2

Heat a pan and add butter and sugar into it. Mix it together to prepare the caramel, if needed add a little water into it. Once done add a pinch of Cinnamon powder into the caramel.

Step 3