My brother is here with us in KL since Friday and today he is going back to Melaka. Mom and I decided to cook his favorite dishes. One of his favorite is Vegetarian Chicken Khaadhai. Of course cooked by me :-D
This recipe is actually a recipe for Chicken, but as we can get Soya made vegetarian chicken here, so I substitute the real chicken. I think this recipe will go well with potatoes and tofu too. (Err, just a word of caution, try it with this two substitutes on your own risk, as I have not try yet making with tofu & potatoes.)
Anyway, here is the recipe.
Vegetarian Chicken Khaadhai
Ingredients
Vegetarian Chicken -
Onion – 1 medium sliced
Tomatoes – 2 chopped
Chilli Powder – 1 tbsp
Black Peppercorns – 1 tsp coarsely powdered
Curry Leaves – 2 strings
Sugar – 1 tsp
Salt – as per taste
Oil – 7 tbsp
Water – 1 cup
To be made into powder (I call it the 3C powder)
Cinnamon – 1 inch
Cardamom – 6
Clove – 2
To be made into paste
Ginger – 1 inch
Garlic – 7 cloves
Cumin seed – 1 tsp
Fennel seed – 1 tsp
Black Peppercorns – ½ tsp
Oil – 1 ½ tsp
Method:-
Firstly, we make the powder. I prefer to use the stone mortar and pestle to make the powder. Of course, one can use the dry ingredient blender too. Keep the powder aside.
Secondly, we prepare the paste. Heat the wok with 1 ½ tsp oil, fry the ginger, garlic, cumin seed, fennel seed, and black peppercorns for a minute. Dish out and wait until the ingredients cool down. Use a blender to make the paste. Use stone mortar and pestle to make the paste, as it gives a unique taste to the dish. Keep the paste aside.
Now to the main dish. Heat the oil in a wok, fry the vegetarian chicken until it turns dark golden brown. Dish them out. There will be excessive oil so just leave 3-tablespoon oil in the wok.
In the heated oil, fry the onions until it turn golden. Add the tomatoes and mix well. Cover the lid for few minutes, to soften the tomatoes. Open the lid and smash the tomatoes well. Add in the paste, chilli powder, sugar, salt, and the 3C powder. Mix the ingredients well. Pour in 1 cup of water. Mix it well and cover with lid. After 10 minutes uncover the lid give it a quick stir and add the vege chickens, mix them well, cover again with lid.
Simmer them for another 10 minutes, in order for the vege chickens to absorb the flavors. Then toss in the coarsely crushed black peppercorns and curry leaves. Stir them well and cover again with the lid for one final time, for 5 minutes.
Then stir it well and dish out. Have a piping hot rice, sambar, and serve this as a side dish.
This recipe is actually a recipe for Chicken, but as we can get Soya made vegetarian chicken here, so I substitute the real chicken. I think this recipe will go well with potatoes and tofu too. (Err, just a word of caution, try it with this two substitutes on your own risk, as I have not try yet making with tofu & potatoes.)
Anyway, here is the recipe.
Vegetarian Chicken Khaadhai
Ingredients
Vegetarian Chicken -
Onion – 1 medium sliced
Tomatoes – 2 chopped
Chilli Powder – 1 tbsp
Black Peppercorns – 1 tsp coarsely powdered
Curry Leaves – 2 strings
Sugar – 1 tsp
Salt – as per taste
Oil – 7 tbsp
Water – 1 cup
To be made into powder (I call it the 3C powder)
Cinnamon – 1 inch
Cardamom – 6
Clove – 2
To be made into paste
Ginger – 1 inch
Garlic – 7 cloves
Cumin seed – 1 tsp
Fennel seed – 1 tsp
Black Peppercorns – ½ tsp
Oil – 1 ½ tsp
Method:-
Firstly, we make the powder. I prefer to use the stone mortar and pestle to make the powder. Of course, one can use the dry ingredient blender too. Keep the powder aside.
Secondly, we prepare the paste. Heat the wok with 1 ½ tsp oil, fry the ginger, garlic, cumin seed, fennel seed, and black peppercorns for a minute. Dish out and wait until the ingredients cool down. Use a blender to make the paste. Use stone mortar and pestle to make the paste, as it gives a unique taste to the dish. Keep the paste aside.
Now to the main dish. Heat the oil in a wok, fry the vegetarian chicken until it turns dark golden brown. Dish them out. There will be excessive oil so just leave 3-tablespoon oil in the wok.
In the heated oil, fry the onions until it turn golden. Add the tomatoes and mix well. Cover the lid for few minutes, to soften the tomatoes. Open the lid and smash the tomatoes well. Add in the paste, chilli powder, sugar, salt, and the 3C powder. Mix the ingredients well. Pour in 1 cup of water. Mix it well and cover with lid. After 10 minutes uncover the lid give it a quick stir and add the vege chickens, mix them well, cover again with lid.
Simmer them for another 10 minutes, in order for the vege chickens to absorb the flavors. Then toss in the coarsely crushed black peppercorns and curry leaves. Stir them well and cover again with the lid for one final time, for 5 minutes.
Then stir it well and dish out. Have a piping hot rice, sambar, and serve this as a side dish.
Sorry for the not very clear photo. I snap it with my Motorola Rarz2 V9. My canon digi cam out of battery and I only realise it when I want to snap this :-)
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