Spicyana

Allow me to say…..

to all my readers for being very nice to me. It has been more than 4 years since I jotted down my first blog post in a moment of passing curiosity. This blog has gone through bouts of hyperactivity, stretches of inaction and everything in between ever since. But for some reason beyond my brain, you have decided to stick with me, choosing to visit, even when this space was dormant for over a year. Such gracious acts should be remembered, and I will.

This post will be open for comments till the end of this month. The winner will be randomly picked, and will be announced here on Dec 1st.

Wish you all a very happy Thanksgiving and a relaxing long weekend. Try not to fret over your turkey, will you? We are going to take it easy, and visit our pals over the long weekend, so lots of chatter is assured to be on the table. Have a very nice time folks, and please enter your name for the drawing.

Here is a recipe for a sort-of – Indian -inspired-cottage pie – (but made with chicken instead) we made this weekend to ward off the cold weather blues.

Chicken pie with Indian spices

Potatoes – medium size – 4 nos

Cooked, shredded chicken – 2 cups

Green peas – ½ cup
Carrots-chopped – ¼ cup
Onion- chopped – 1 cup
Tomato- chopped -1
Garlic-minced – 1 tsp
Ginger –finely chopped -2 tsp
Jalapeno skin –chopped- 1 tbsp
Cilantro- chopped – ¼ cup
Turmeric – ¼ tsp + ¼ tsp
Paprika- 1 tsp
Black pepper –crushed – ¼ tsp+ ½ tsp
Cumin powder – ¼ tsp
Cardamom-crushed – 1 pod
Nutmeg powder – ¼ tsp
Cinnamon powder – ¼ tsp
Clove powder – ¼ tsp
All purpose flour – 2 tbsp
Coconut milk – ¼ cup
Oil – 2 tbsp + ½ tsp
Salt- to taste
Butter or cheese – 2 tbsp

Heat ½ tsp oil in a pan; when it is hot add ¼ tsp turmeric powder and ¼ tsp cumin powder, fry for a couple of seconds. Add coconut milk, stir well, and turn off the heat. Cook the potatoes, peel and mash with the coconut milk mixture prepared above, ¼ tsp crushed black pepper and salt to taste. Keep aside. Heat 2 tbsp oil in a pan. When the oil is hot, add chopped onion, ginger, garlic and jalapeño. Sauté till the onion pieces turn golden brown, add all other spice powders, all purpose flour and sauté for 1 more minute,. Add carrots, green peas, chicken pieces, tomato, and mix well. Cook covered at low heat for 5 minutes. Remove the lid and add ½ cup water (or vegetable broth). Mix well, cook till the mixture thickens and all the water evaporates. Add chopped cilantro and mix.

Fill ramekins about 3/4th with the chicken mixture, and top with mashed potato. Fluff the mashed potato with a fork. Grate some frozen butter, or cheese over it. Bake at 375 oC for 20 minutes or till the potato layer turns crusty and gets golden brown specks

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