giving the world a peek into my kitchen...


Monday, November 29, 2010

Sardine Peratal

Sardine comes very handy when there's nothing left in the fridge to cook. We normally keep a few tins for 'emergencies'. Here's a simple sardine recipe!

Sardine - 1 big tin
Onions (sliced) - 1
Garlic (chopped) - 3 cloves
Dried chillies (cut into 1-inch lengths) - 3
Curry leaves - 1 spring
Chili powder - 2 tbsp
Tamarind juice - 1/4 cup
Salt and pepper to taste

Pour out the sardines onto a plate and remove the middle bones.
Heat some oil and saute onions, garlic, dried chillies and curry leaves until fragrant.
Add chili powder and tamarind juice. Keep stirring. Add a little water if necessary.
Put in the sardines and break them up a little.
Season with salt and pepper and cook for about 5-10 minutes.
Dish out and serve.

Saturday, November 13, 2010

Spiced Chili Chicken

Sorry peeps for the long hiatus! I haven't been cooking for some time...
Anyway, I made this dish a long time back and here's the recipe. Hope you try this out!

Chicken (cut into pieces) - 1/2 chicken
Tomato puree - 2 tbsp
Tomato (chopped) - 1
Onion (finely chopped) - 1
Garlic (chopped) - 2 cloves
Green chilies (chopped) - 2
Dried red chilies - 5
Bay leaves - 2
Chili powder - 1 1/2 tsp
Meat curry paste - 1 tbsp
Cumin seeds - 1/2 tsp
Ground coriander - 1 tsp
Ground cumin - 1 tsp
Ground turmeric - 1/4 tsp
Water - 2/3 cup
Sugar - 1/4 tsp
Salt to taste

Blend tomato puree, chopped garlic, fresh green chilies and dried red chilies. Add salt, sugar, chili powder and curry powder. Process until it forms a smooth paste.
Heat oil in a large pan and fry cumin seeds. Add onions and bay leaves and continue stirring.
Add chili paste and fry mixture for 2-3 minutes.
Add ground coriander, cumin and turmeric and cook for another 2-3 minutes. Add in tomatoes.
Pour water and stir. Bring to boil and add in the chicken pieces. Cook for 25-30 minutes. Let the sauce thicken.
Garnish with chopped fresh coriander leaves.
This dish is best served with naan or chapatis.