Monday, June 16, 2025

Manglorean/Udupi Kori (chicken) Sukka (dry)

Ingredients

-- Chicken
2 chicken leg quarters with skin (about 1 kg, "pierna muslo Americano"), bone-in
Salt -- 2 tsp
Turmeric -- 1 tsp

-- Marinade
Ginger-garlic paste – 1 tbsp
Red chili powder (Kashmiri or medium-hot) – 1.5 tsp
Coriander powder -- 1.5 tsp
Turmeric powder -- 0.5 tsp
Lemon juice -- 1 tbsp

-- Sukka (dry) masala
Grated coconut (unsweetened) - 3/4 cup
Dried red chilies -- 4-6
Black peppercorns -- 1 tsp
Cumin seeds -- 1 tsp
Coriander seeds -- 1 tsp
Fennel seeds -- 1 tsp
Cloves -- 3
Green cardamom pods -- 2-3
Cinnamon -- 1-inch stick

-- Cooking
Coconut or avocado oil -- 3 tbsp
Mustard seeds -- 0.5 tsp
Curry leaves -- 2 sprigs
Onion, finely chopped -- 1 large
Water -- 1 cup
Optional ingredients:
    Tomato, finely chopped -- 1 medium
    Jaggery -- 2 tsp (if not available, replace with brown sugar)


Method
:

1. Marinate the Chicken
Cut each leg quarter into 2–3 pieces (thigh and drumstick separated). Rub the pieces with turmeric and salt. Set aside for 10 min.
Add marinade ingredients. Mix well and let sit for 30 min minimum at room temperature, or refrigerate for 2–3 hours.

2. Sukka masala:
Heat a wok or thick-bottomed pan. When it starts to smoke, add each of the dry masala ingredients in one by one, stir for a minute or two (not more), and remove the ingredient onto a bowl. Repeat with the remaining ingredients. At the very end, add the grated coconut. Roast until golden brown (you will start to see it release oil). Cool and grind all the dry ingredients into a coarse powder. Set aside.

3. Cook the Chicken
In a wide pan, heat oil. Add mustard seeds and let them splutter.
Add curry leaves, then chopped onions. Sauté until golden.
Add marinated chicken. Press each piece down with a spatula, sauté for a few minutes or until it starts to change colour, then flip over and repeat.
Add 1 cup water. If adding jaggery/sugar, do so now and mix well. Cover and simmer on medium heat for 15–20 min, or until the chicken is cooked and tender. Stir occasionally. No need to brown the skin; the fat renders and adds depth.

4. Add Sukka Masala and Reduce
Add the prepared sukka masala to the cooked chicken.
Sauté on medium-high heat, stirring constantly until the masala thickens and clings to the chicken.
If using tomatoes, add them now and cook till softened.
Continue frying until oil begins to separate and the mixture becomes dry and aromatic (10–15 min). The chicken should be well coated and the skin slightly crisped.
The water must be fully absorbed and the consistency should be that of a dry paste. Remember this is a dry dish!

Garnish with chopped coriander leaves and serve with lime wedges. Enjoy with rice or chapatis.


Author: Shrinkingsodacan

Monday, June 2, 2025

Whole roasted cauliflower

Ingredients:
Cauliflower whole, medium, leaves trimmed -- 1

Marinade:
Yogurt, thick - 1/2 cup
Olive oil - 3 tbsp
Ginger-garlic paste - 1 tbsp
Salt - 1 tsp
Kashmiri red chili powder - 1.5 tsp 
Red chili powder - 1 tsp
Turmeric powder - 1 tsp
Cumin powder - 1 tsp
Garam masala - 1 tsp
Chaat masala - 1 tsp
Lemon juice - 2 tbsp

Method:
– Rinse the cauliflower and pat dry. Slice away any brown bits.
– Whisk together the marinade ingredients in a large bowl.
– Rub marinade over all surfaces of the cauliflower, pour any remaining marinade into small openings between the florets.
– Wrap loosely in foil, place on baking pan and bake at 375 F for 25-30 min. [BAKE mode]
– Unwrap and roast at 425 F for 25 min. [AIR ROAST mode]
– For darker crispier crust, air fry at 450 F for final 5-8 min. [AIR FRY mode]

Slice into wedges and serve with dipping sauce (mayonnaise, tahini-lemon, Asian sesame dressing) and lemon wedges.

Author: Shrinkingsodacan 

Tandoori chicken with the Ninja DT251

Ingredients:
Chicken legs/thighs - 1 kg (big pieces preferable. I get four legs)

Onions, large, sliced - 2

Marinade:
Yogurt, thick - 1/2 cup
Ginger-garlic paste - 1 tbsp
Salt - 1 tsp
Kashmiri red chili powder - 1.5 tsp 
Red chili powder - 1 tsp
Turmeric powder - 1 tsp
Cumin powder - 1 tsp
Garam masala - 1 tsp
Chaat masala - 1 tsp
Mustard oil or ghee - 1 tbsp
Lemon juice - 1 tbsp

Ghee for basting - 2 tbsp

Method:
– Whisk all the marinade ingredients together. Make deep cuts in the chicken and rub the marinade thoroughly over the chicken pieces. Refrigerate overnight.
– Take the sliced onions in a huge bowl. Add 1 tbsp salt and mix the salt into the onion pieces with your hands. Leave in a colander for 1 hour. Squeeze the onions to remove more water.
– Layer the Ninja DT251 pan with aluminium foil. Spread a little ghee over the surface. Place the onions evenly over the surface and gently place the marinated chicken on top (remove as much of the marinade stuck to the chicken as possible).
– Set the Ninja DT251 to Air Fry mode at 400 F. Cook the chicken for 10 min then flip, baste with 1 tbsp ghee, and cook for 10 more min. Flip over again and baste with 1 tbsp ghee. Set to Air Roast and cook for 5 min on each side or until both sides start to blacken and/or the onions are well browned.

Serve with lemon wedges and raita.

Author: Shrinkingsodacan