CHICKPEA CURRY RECIPE BY MAYA FOODS

This Indian chickpea curry is the BEST curry, you can try anytime, which is presented by Maya Foods. All it takes is one pot, it’s loaded with homemade ground spices and incredibly flavorful!

This Chickpea Curry is really a south-Indian-style Chana Masala recipe, with a few additional ingredients that give it a distinct identity all its own. And it smells so good, you are going to be eating it by the ladleful, straight from the pot.

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Ingredients

• 2 medium onions
• 1 x 400 g tin chickpeas
• 1-2 fresh green chillies
• 2 tablespoons sunflower oil
• 1 teaspoon mustard seeds
• ½ teaspoon asafoetida
• 1-2 teaspoon sugar , optional
• ½ x 400 g tin of tomatoes
• 1 teaspoon fresh ginger paste
• 1 teaspoon garlic paste
• 1 teaspoon green chilli paste
• 1 teaspoon red chilli powder
• 1 teaspoon turmeric
• 1 teaspoon dhana jeera powder
• 1-2 teaspoon sugar , optional
• a few sprigs of fresh coriander
• ½ teaspoon garam masala

Method

1. Peel and finely chop the onions, drain and rinse the chickpeas and finely slice the green chilies.
2. Heat the oil in a saucepan over a medium heat and add the mustard seeds; once they’re crackling, add the asafoetida. Stir in the onions and fry until transparent and turning golden at the edges.
3. Chop and add the tinned tomatoes, then cook for another 5 minutes, before adding the ginger, garlic and green chili pastes, the red chili powder, dhania-jeera, sugar (if using), and a pinch of sea salt. Keep stirring and cook for further 5 minutes.
4. Stir the chickpeas into the pan. Add 250ml water to make a thick sauce. Place the lid on the pan, lower the heat and simmer for 5 to 7 minutes.
5. Pick and finely chop the coriander, then sprinkle on top along with the garam masala and finely sliced green chilies, to serve.
6. You can serve this with Cooked Basmati Rice.

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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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RAKSHA BANDHAN SPECIAL – COCONUT BARFI SWEET RECIPE

Coconut Barfi is a classic and traditional recipe of an Indian sweet that is specially prepared for Raksha Bandhan festival and other special occasions. Coconut and festivities go hand in hand because the sweets made from them are auspicious and are used as offerings at sacred rituals performed during festivals. Kopra Pak is one of the everyone’s favorite sweets that come every Diwali or Holi, it has become a ritual at my home to make these.  It is important to use freshly grated coconut to make this sweet as opposed to using frozen or desiccated versions of the coconut. The taste and the juices that emanate from the fresh coconut give the special richness to this delicacy.

Wishing you all a Happy Raksha Bandhan Festival. 

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Ingredients for Coconut Burfi Recipe

• Coconut scraped 2 cups
• Sugar 1 cup
• Fresh cream 1/2 cup
• Green cardamom powder a pinch
• Powdered sugar 2 tablespoons
• Ghee 1/2 tablespoon
• 3 tps Cashew Nuts, chopped
• Saffron Powder a pinch

Method of Preparation

1. To begin making the Coconut Barfi Recipe, we will first make the sugar syrup. In a medium size sauce pan; stir in the sugar and water with the heat on medium. Once the sugar has melted continue to boil the sugar mixture until the liquid reaches a two string consistency.
2. To know the right consistency – do the cold water candy test. Take few tablespoons of water in a cup; add a drop of sugar syrup to water. If it holds its shape like a softball and doesn’t dissolve into water then it’s at the right consistency.
3. Add the grated coconut, milk and cardamom powder to the sugar syrup. With the heat on medium continue stirring frequently to prevent the mixture from sticking to the pan.
4. In 10 to 15 minutes, the mixture will thicken and will come away from the sides of the pan. This happens with the coconut releasing its oil. At this stage turn off the heat and be careful not to stir any longer on heat as the mixture can get over cooked and will not set to the consistency required. The sugar will crystallize making the burfi very hard.
5. Transfer the coconut burfi mixture to a tray (8 x 8-inch square which has a 2-inch min height) greased with ghee.
6. Level the burfi mixture. Run a knife to cut into squares and allow it to cool and set on the tray for more than a couple of hours.
7. Once cooled completely, separate the pre cut Coconut Barfi and serve for festivals and special occasions.
8. Sprinkle some saffron and put cashews on the top of coconut barfi
9. Store the Coconut Burfi in air tight containers in the refrigerator for about 2 weeks.
10. Serve the Coconut Burfi Recipe (Kopra Pak/ Fresh Coconut Fudge) recipe as tea time snack or as a Party dessert.

Taste: Sweet and soft with mild cardamon flavor

Serving Ideas: Enjoy it as dessert after dinner or as a candy anytime you like it.

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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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