COUNTRY CAPTAIN CHICKEN RECIPE BY MAYAFOODS

Country Captain is a curried chicken and rice dish, which is popular in the Southern United States. It was introduced to the U.S. through Charleston, Savannah, New York and Philadelphia, but has origins in India.

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INGREDIENTS

COUNTRY CAPTAIN

• 2 tbsp. unsalted butter
• 2 tbsp. bacon fat
• 1 whole chicken (cut into 10 pieces: wings, legs, thighs, and quarter breasts), patted dry with paper towels and seasoned with coarse salt and ground black pepper
• 2 cups diced yellow onion
• 2 cups diced celery
• 2 cups diced green bell pepper
• 1 fresh hot chili powder, seeded and minced
• 1 tsp. garlic paste 
• Homemade curry powder (recipe below)
• 2 cups good-quality canned tomatoes, chopped 1 cup tomato juice (reserved from can)
• 1 cup chicken stock
• 2 bay leaves
• 1/2 cup seedless raisins

HOMEMADE CURRY POWDER

• 1 tbsp. ground ginger
• 2 tsp. ground cumin
• 2 tsp. ground cardamom
• 1/2 tsp. ground turmeric
• 2 tsp. Hungarian paprika
• 2 tsp. freshly ground coriander
• 2 tsp. freshly ground cinnamon
• 1/4 tsp. freshly ground clove
• 1 pinch cayenne pepper
• 1 pinch Colman’s mustard powder
• 1 pinch dried thyme

PREPARATION

• Place large ovenproof braiser 
or oval Dutch oven (in which the chicken fits in a single layer) over moderate heat, and melt butter and bacon fat until slightly foaming about 3 to 5 minutes. Raise heat, add chicken, and brown well on all sides. Remove crisped pieces to a platter, continuing until all pieces are golden brown.

• Lower heat to moderate and add the onion, celery, peppers, and garlic, using a wooden spoon to stir well.

• Slowly add curry powder, stirring well to evenly coat all the vegetables, and cook until they are tender, stirring frequently about 7 to 10 minutes.

• Add tomatoes, tomato juice, stock, and bay leaves, 
and stir well, scraping the bottom of the pot to loosen any browned bits.

• Bring liquid to simmer, return chicken to pot, and cover tightly.

• Cook on top of the stove over a low flame until chicken is cooked through, about 35 to 45 minutes. Season with salt and pepper to taste.

• To serve: Transfer chicken to beds of rice in shallow bowls, sprinkle with raisins and serve surrounded by condiments 
like grated toasted fresh coconut, thinly sliced scallions, crushed roasted peanuts or almonds, green tomato or apple chutney, pickled hot peppers, or pickled okra.

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TRICOLOR PULAV RECIPE – INDEPENDENCE SPECIAL

On the special occasion of Independence Day let’s make this delicious and nutritious Tri color rice preparation. To make three different color layers, we have used spinach to give green color, coconut milk to make white layer rice, and tomatoes to make a saffron layer of Tri color rice. Hope you enjoy this delicious dish.

Wish you all a very Happy Independence Day !

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Ingredients

For The Orange Rice

• 1 1/4 cups cooked Basmati Rice
• 3/4 cup roughly chopped tomatoes
• 1 tsp tomato and onion chutney
• 1/2 tbsp Ghee
• 1/4 cup chopped onions
• 1/2 cup grated carrot
• 1 tsp finely chopped green chillies
• 1/2 tsp sugar
• Salt to taste

For The White Rice

• 1 1/4 cups cooked Basmati Rice
• 1/2 tbsp Ghee
• 1/2 tsp caraway seeds (shahjeera)
• 1 tsp finely chopped green chillies
• 1/4 cup chopped paneer (cottage cheese)
• Salt to taste

For The Green Rice

• 1 1/4 cups cooked Basmati Rice
• 1/2 tbsp Ghee
• 1/4 cup chopped onions
• 1/4 cup boiled green peas
• Salt to taste

To Be Ground Into A Smooth Green Paste (using A Little Water)

• 1/2 cup chopped coriander (dhania)
• 2 green chillies , roughly chopped
• 2 garlic (lehsun) cloves
• 25 ginger (adrak)
• 1/2 tsp lemon juice

Other Ingredients

• 2 tsp oil for greasing
• 2 tbsp milk
• Saffron for serve

Method:

For the Orange Rice

1. Combine the tomatoes and 2 tbsp of water in a deep non-stick kadhai and cook on a medium flame for 5 to 7 minutes or till the tomatoes are soft. Keep aside to cool slightly.
2. Blend the tomatoes in a blender to a smooth pulp and then strain it using a strainer. Keep aside.
3. Heat the ghee in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute.
4. Add the carrots and sauté on a medium flame for 1 more minute.
5. Add the prepared tomato pulp, green chilies, sugar, and salt, mix well and cook on a medium flame for 2 minutes.
6. Add the rice, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside.

For the White Rice

1. Heat the ghee in a broad non-stick pan and add the caraway seeds.
2. When the seeds crackle, add the green chilies and sauté on a medium flame for 30 seconds.
3. Add the rice and paneer, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Keep aside.

For the Green Rice

1. Heat the ghee in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute.
2. Add the green paste and again sauté on a medium flame for 1 to 2 minutes.
3. Add the rice, green peas and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside.

How to Proceed

1. Grease a microwave safe baking bowl with oil, spread the green rice evenly over it using the back of a spoon.
2. Then put the white rice and spread it evenly using the back of a spoon.
3. Finally, put the orange rice and spread it evenly using the back of a spoon.
4. Pour the milk evenly over it, cover with a lid and bake in a pre-heated oven at 180ºc (360ºf) for 15 to 20 minutes or microwave on high for 5 to 7 minutes.
5. Just before serving, turn upside down on a big serving plate.
6. Serve immediately.

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KERALA FISH CURRY RECIPE BY MAYA FOODS

Kerala Fish curry cooked in red chilli, spices and well flavored with cocum. It is the typical Kottayam style red fish curry. Also called as mulakitta meen curry / meen vevichathu. It can be served with rice or kappa (tapioca/yuca). It always tastes better after a day. The curry had come out well using King Fish, Seer Fish, Malabar Travelly and Salmon.

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Ingredients

• Fish – 500 grams
• Coconut Oil – 4 tblspn + 1 tsp
• Mustard Seeds  – 1 tsp
• Fenugreek Seeds / Vendayam / Methi – 1/4 tsp
• Shallots / Sambar Onion – 20 peeled sliced thinly
• Garlic Paste – 1 tsp
• Ginger – 2 cm piece chopped finely
• Green Chilli – 2 slit
• Curry leaves a big handful
• Chilli Powder – 4 tblspn
• Black Pepper Powder – 1 tsp
• Turmeric Powder / Manjal Podi – 1 tsp
• Fenugreek Seeds / Vendayam Podi – a big pinch
• Salt to taste Kokum / Kodapuli – 3 piece
• Tamarind Pulp – 2 tblspn
• Water – 2 cups

Directions

• Heat oil in an earthenware kadhai. Add in mustard and fenugreek seeds and let them sizzle.
• Add in shallots, garlic, ginger, curry leaves and turmeric powder. Saute this for 3 mins or so.
• Now lower the flame and add in chili powder and pepper powder. Saute this on low heat for around 5 mins. The spices will get toasted and color will darken.
• Now add in tamarind pulp and water. Add in salt and bring it to a boil.
• Once it reaches a boil, add in fish and mix well. Add in some curry leaves
• Cook this partially covered for 8 to 10 mins on medium high heat. The fish will be cooked by this time.
• Now take it off the heat and add in a big pinch of fenugreek seed powder and pepper powder.
• Finally, drizzle in a tsp of coconut oil on top. Now take it off the heat and cover with a lid. Let it sit for 2 to 4 hours for the flavors to develop. You can serve immediately as well, but it will taste wonderful if it sits for a while.
• Now serve this with boiled tapioca or rice.

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VEGETABLE BIRYANI RECIPE BY MAYA FOODS

Vegetable Biryani is that quintessential rice dish which is synonymous with good food and celebrations. Made with rice, spices, and vegetables, Biryani is a one-pot dish that is often served with shorba (gravy) and raita. It’s a perfect party recipe that can also be made in a pressure cooker without layering. This biryani recipe is the traditional way of making biryani in a pot, sealed with dough and slow cooked. Traditional methods of cooking biryani, allow the spices to infuse with the rice and give it a nice smoky and unique flavor.

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Ingredients:

• 400 gm soaked Basmati Rice
• 2 large sliced onion
• 1/2 tsp clove powder
• 1/4 teaspoon grated nutmeg
• 2 teaspoon garlic paste
• 100 gm chopped potato
• 100 gm chopped bean green
• Salt as required
• 1/2 cup beaten yogurt (curd)
• 4 green cardamom
• 2 sprigs mint leaves
• 1/4 teaspoon kewra
• 8 cup water
• 7 tablespoon Ghee
• 1 teaspoon black cumin seeds
• 2 cinnamon sticks
• 2 teaspoon ginger paste
• 100 gm peas
• 100 gm chopped cauliflower
• 100 gm sliced carrot
• 2 pinches powdered black pepper
• 4 black cardamom
• 2 bay leaf
• 1/4 teaspoon rose water
• 2 tablespoon unsalted butter

Instructions:

• Drain the rice under cold running water and soak it for half an hour.
• Heat a pan with 4 tablespoons of ghee in it over a moderate flame. Fry the sliced onion till golden brown and remove with a slotted spoon. Drain fried slices of onion on absorbent paper.
• In the same pan, saute half of the black cumin seeds till they begin to sizzle. Add cloves, cinnamon, half the nutmeg, peppercorns and saute them till they get fragrant.
• Add ginger and garlic paste and saute for one minute. Now add salt, pepper, yogurt, and vegetables and saute them over a low heat till the vegetables are almost tender.
• In the meanwhile, in a separate large pan, bring 8 cups water to a boil with 2 teaspoons of salt.
• Tie the remaining cloves, cinnamon stick, cumin seeds, black cardamoms and green cardamoms in a piece of muslin cloth to make a small bundle (potli) and add to the water with bay leaves.
• Cook on low heat for 15-20 minutes to allow the spices to infuse the water with their flavor.
• Drain the rice, add to the pan and cook till half done. Remove from the heat and reserve the strained water.
• Stir the remaining ghee into the rice and set aside.To assemble the biryani, spread half the fried onions at the base of a deep heavy-bottomed heatproof casserole.
• Spread half the rice over the onions. Then spread a layer of the vegetables and the chopped mint over the rice. For garnishing, sprinkle rose water over the rice. Serve hot!

Serving Ideas:  Serve Vegetable Biryani with some curd raita and papad in lunch or dinner. It can also be packed in a lunchbox with a curd and pickle.

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