Chicken Istew and Ghee Rice
We recently got to know that my one and half year old is allergic to eggs, all tree nuts, shell fish, sesame seeds and believe it or not coconut. Imagine Kerala cuisine without coconut. We put coconut in everything, curries, side dishes, rice, condiments, even desserts. Coconut is used in various forms such as coconut oil, grated coconut, dried coconut and coconut milk. I was horrified when the allergist told me about this. For a few days I was so depressed. I couldn't imagine my little ones life without appams, or coconut milk based curries, - a life without Malyali food. I don't know if things are exaggerated a bit in the US or it is just matter of being safe then sorry?
While in Kerala over the summer. I informed everybody at home, that whatever is given to my little one I have to know about it first. So everything was approved from moi first then given to him, even the kids started asking me - what they could give him. Then slowly there were lit bits of the state nut introduced to him. Now, he does have coconut in his diet, and has not developed any reaction. Hopefully he will out grow his egg allergy too. But the doctor says nut and shell fish allergies are pretty much life long. Poor fellow!
Anyway, since everyone is celebrating President elect Barack Obama's victory and since Thanksgiving is just around the corner, I thought I would post the recipes for Ghee Rice and Chicken stew. Dishes we often make back home when we celebrate. Also a big thanks to Mallugirl of Malabar spice to give me the butterfly award. I am truly touched and honored. Thank you once again.
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For the Ghee Rice.
- 1 cup Basmati Rice
- 1/2 an Onion sliced
- 3-4 Cloves
- 1 Bay-leaf
- 1' Cinnamon
- 2-3 Cardamon
- 1 -2 tsps Ghee/Unsalted Butter/ oil
Wash and soak the rice in water for 15 minutes. In a heavy bottomed pot, melt the ghee add the bay leaf, cinnamon, cardamon and cloves. Let is splutter, add the sliced onions and saute till the onions are translucent. Add the drained rice, and saute till the rice is well coated with ghee, add water around 1 1/2 cups. Season with salt and close the pot with a lid, let the water boil on high heat, once the water starts to boil, rolling with bubbles, lower the heat and cook the rice for 15 - 20 minutes till all the water is absorbed by the rice. Serve hot with Chicken Istew (recipe follows).
- 1 medium size Onion
- 1 medium size Tomato
- 1 medium size Potato
- 500 gms Chicken
- 2-3 Cloves
- 2-3 Cardamon
- 1' Cianammon
- 1 Bay leaf
- 1 tsp Ginger Garlic paste
- 1/4 tsp Fenugreek seeds
- 4-5 Green chilies chopped (or more)
- 1/3 tsp of Turmeric powder (optional)
- 2-3 tsps Coriander powder
- Few turns of ground pepper from the pepper mill or 1/4 tsp of pepper powder
- Juice of 1/2 lemon
- Coconut fresh coconut milk 1 cup (I used maggie coconut milk powder)
- 2-3 tsps oil
Heat the oil in a pressure cooker or a pot. Add the bay leaf, cinnamon, cardamon and cloves, let it pop, add the fenugreek seeds and let it sizzle. Add the onions and green chillies and saute till the onions are translucent. Add the ginger garlic paste, saute for another minute or so. Add the chopped tomatoes, turmeric powder (if using) and coriander powder, saute for a few minutes or untill the tomatoes are mushy and the oil starts separating. Add the chicken and potatoes. Season with salt and add water, around a cup and half or so. Cook till the chicken and potatoes are completely cooked.
Mix the coconut powder according to the packet instructions and add the coconut milk to the chicken stew. Heat the stew and let it come to a gentle boil. Add the lemon juice and the pepper. Adjust seasoning to your taste. Add the chopped coriander and serve with Ghee Rice or Appams.