A Secret plus the Daring Cooks, leads to Chicken Carrot Curry Blintzes | Parsley, Sage and Sweet

A Secret plus the Daring Cooks, leads to Chicken Carrot Curry Blintzes

August 15, 2011 at 7:00 am | Posted in Daring Cooks, Dinner, Indian, Italian, Lunch, Poultry, Soups/Stews, SRC, Vegetables | 49 Comments
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Something new came up, and it’s a secret..well..won’t be a secret in another second.

It all started with bookmarks, 100′s of recipes bookmarked from so many fabulous food blogs.  I have them sectioned off - Sweet – cakes, cookies, pies, candies, and the always needed miscellaneousSavory is just one big mass of recipes, which makes sense, considering baking is structured and scientific, while cooking gives you more of an option to go with the flow. So, all in all, when I leave a comment on your blog that ends with ‘Bookmarked’, I’m not just flattering you – it’s really bookmarked.

Because of these amazing recipes I want to try, I thought about adding a once a month or once every two-week ‘thing’ where I’d start digging into these bookmarks and celebrating the blog the bookmark came from, calling it ‘Blog Love’ or something to that effect.  When talking to my friend Evelyne, from Cheap Ethnic Eatz, she told me about this challenge where you’re assigned a blog to make a recipe from, but the blogger of said blog doesn’t know who’s making one of their recipes until reveal day, while someone else is making a recipe from your blog, and you’re also clueless until reveal day.  Well, there you go, a cool way to tackle some of my bookmarked recipes, since I had no doubt I’d be assigned the occasional blog that I had bookmarked a recipe from, with the added bonus of discovering even more blogs with recipes I would love to try, and probably would have bookmarked.

The name of this ‘secret’ is The Secret Recipe Club’, (which you can now see in my widgets, to your right, under Blog Challenges) founded by Amanda of Amanda’s Cookin”.  Kind of reminds me of a bunch of us in a Little Rascals like mini-shack, built from dilapidated, scrap wood - with a sign that reads ”No Girls Allowed’ across the front door.  I’ve never been in a secret club before, so this is kind of fun!  It’s sort of like a food blog version of ‘Secret Santa’.  If you’re a food blogger, join in!

I didn’t get many holes in my Appams, most probably because I forgot about it during the ferment (the bubbly photo was after 12 hours of ferment, but I couldn’t make them at that time, so I let it sit, and sit, and…until I had the time to make them), and killed it, similar to what I did to my ‘late’ sourdough starter.  RIP, Herbie.

There was only one minor caveat – the group I was assigned to had a reveal day 1 day after the Daring Cooks reveal day.You all know I’m not one to put up daily posts.  I’m lucky to get one up once every two weeks.  That will change in time, but for now, that’s just how my life is.  In any event, I really wanted to take part in Mary’s (from Mary Mary Culinary) Daring Cooks challenge, which was to make Appam, a thin fermented rice-coconut pancake usually served with a curry, plus optional sides.  SO, why not kill two umm..stones with one bird?  Yes, that was on purpose – I meant to reverse it.


Mary, who writes the delicious blog, Mary Mary Culinary was our August Daring Cooks’ host. Mary chose to show us how delicious South Indian cuisine is! She challenged us to make Appam and another South Indian/Sri Lankan dish to go with the warm flat bread.

I lucked out.  My blog assignment for The Secret Recipe Club was a fabulous blog called Tea and Scones, and Margaret, the author/owner of this lovely blog, had a plethora of recipes to choose from.  I scrolled through her categories, and BOOM, there it was, ‘Indian’.  9 yummy Indian recipes.  I chose this chicken curry.  After making the Appams, and feeling the texture, which was slightly noodle like (think Chow Fun) with crispy edges, Blintzes popped into my head immediately.  I bet no one has ever had a chicken curry blintz before. Being of Russian ancestry, I grew up with blintzes, from sweet cheese with fruit toppings to savory potato with sour cream.  The Appam, for these Chicken – Paneer Curry blintzes, would be my blintz crepe.

To make the curry filling more blintz like, I added some crumbled paneer cheese (the most common blintz is cheese, made with potted or cottage cheese).  I also made a few minor changes to Margaret’s curry recipe.  Since the Appam’s contain fermented rice, I used carrots instead of potatoes (grew up with a weird ‘no 2 starches together in one meal’, thing’), and added some chopped red bell pepper for more color, along with a little cilantro.  I also used ghee instead of butter to saute. It’s absolutely delicious, just the right amount of  curry, heat and spice, and apparently healthy, since Margaret’s recipe originates from Cooking Light – though I probably ratcheted that down a bit, and up a few fat cells, with the ghee.

Since I was going to fold and roll the Appams, I needed to soften the lovely, crispy edges.  I know, I know, that’s the best part of an Appam.  Well, these curry blintzes are definitely worth the sacrifice!  To do that, I stacked each freshly made Appam between cut sheets of parchment paper, and covered the stack with a plate.  Don’t get me wrong, you don’t lose all the crispy, but this makes the blintz easier to fold in and roll with little, if any, cracking.

So, after eating a bit of this delicious chicken curry with the Appams I didn’t soften, (see photo collage at beginning of post), I added the crumbled paneer to the remaining curry, chopped it up a bit to make for easier rolling, placed a few tablespoons of the curry on each Appam , and rolled them up like blintzes.  I fried them in ghee (clarified butter).  Served by themselves or with a dollop of yogurt, I now had chicken – paneer curry blintzes, or as I called them,  ‘portable’ curry, since you can pick them up, maybe wrapped in some paper or napkins, and eat out of hand.  Indian street/portable food with a Russian twist!

Luscious Chicken Carrot Stew

Indian Chicken  Carrot Stew
Recipe from Tea and Scones via Cooking Light, with my revisions

2 tsp ground red pepper {I used 1 teaspoon cayenne pepper)
2 teaspoons curry powder (I used 1 1/2 teaspoons)
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground coriander
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon ground cinnamon
3 tablespoons butter (I used ghee - coconut oil or any light oil can be used in place of butter or ghee)
1 cup chopped onions
2 cloves garlic, minced
1 lb skinless, boneless chicken breasts, 1″ pieces
1 8-ounce carton plain yogurt
1 6-ounce can tomato paste
4 cups, peeled, medium chopped, carrots (about 1 1/2 lbs carrots)
4 cups chicken or vegetable stock

DIRECTIONS:
1. Combine first 8 ingredients.

2. Melt butter in a Dutch oven over medium heat.  Add onion and garlic, cook 5 minutes stirring frequently.

3. Stir in spice mixture, cook 5 minutes stirring frequently until aromatic.

4. Add chicken, cook 10 minutes, stirring on and off, (I like to get a sear first, so I let the chicken cubes sit on each side a minute or two)

5. Combine yogurt and tomato paste and whisk together well. Add yogurt mixture, carrots, and stock to pan. Bring to a boil.

6. Reduce heat to medium and simmer 1 hour stirring occasionally.

Appam
Recipe from Aparna at My Diverse Kitchen
Makes about 15

Equipment required:
- Large bowl for soaking rice and fermenting batter
-Blender or wet/dry grinder or mortar and pestle
- Sieve
- Small ladle
- Small frying pan/skillet (preferably non-stick) with a lid
- Small heatproof spatula (I *Lisa* used a small frosting spatula, worked great!)

1 1/2 cups (360 ml/300 gm/10½ oz) raw rice
1 1/2 teaspoons (7½ ml/5 gm) active dry yeast
2 teaspoons (10 ml/9 gm) sugar
1/2 cup (120 ml) of coconut water or water, room temperature
1 1/2 tablespoons (22½ ml/18 gm) cooked rice
½ teaspoon (2½ ml/3 gm) salt
About 1/2 cup (120 ml) thick coconut milk (from the top of an unshaken can)

DIRECTIONS:
1. Soak the raw rice in 4 to 5 cups of water for 3 hours. You can soak it overnight, although I did not try that.

2. Dissolve the sugar in the coconut water or plain water and add the yeast. Set aside in a warm area for 10-15 minutes, until very frothy.

3. Drain the rice and grind it in a blender with the yeast mixture to make a smooth batter. You can add a bit of extra water if needed, but I did not. Add the cooked rice, and grind/blend to combine well. You can see that it is not completely smooth, but very thick—that’s about right.

4. Pour into a large bowl, cover and leave in a warm place for 8-12 hours. You not only want the mixture to rise and collapse, but to ferment. When it is ready, it will have a slightly sour and distinctly yeasty smell. Don’t worry, they taste mild when cooked!

5. 5. Add the coconut milk and salt, and a bit of water if necessary, so that you have a batter that is just a bit thicker than milk. Notice how it bubbles after you add the coconut milk. Mary recommends test-cooking one before thinning the batter.

6. Heat your pan over medium heat. Wipe a few drops of oil over it using a paper towel. Stir the batter and pour in 3-4 tablespoons, depending on the size of the pan. Working quickly, hold the handle(s) and give the pan a quick swirl so that the batter comes to the top edge. Swirl once only, as you want the edges to be thin and lacy.

7. Cover the pan and cook for about 2 minutes. Uncover and check. The center should have puffed up a bit, and will be shiny, but dry to the touch. When ready, loosen the edges with a small spatula and serve immediately. These need to be served hot out of the pan.

8. Keep making until you use up all the batter.  I (Lisa) messed up the first few, so I only got 10.  Can be refrigerated, wrapped tight, for two days.

9. If you’re going to make my blintzes, stack each Appam pancake between cut sheets of parchment paper immediately after removing it from pan.  Weigh down parchment stack of Appams with a plate for 10 minutes until edges are soft- then take out one Appam at a time, keeping others covered, to roll each curry blintz.

How to Roll Blintzes (Fast forward to rolling – frying part)

ASSEMBLR AND COOK CHICKEN CURRY – PANEER BLINTZES:
1. Crumble about 1/2 cup of crumbled paneer cheese into warm curry, and mix well.

2. Place about 2 to 4 tablespoons (depending on size of Appam) of the chicken curry with paneer on the upper middle (towards you) of one Appam pancake.  Fold top edge over curry, roll once fully, then fold each side over curry, and finish rolling, like you would an eggroll. (See my collage or watch the how to roll part of the blintz video linked above).

3.  Place each rolled Chickem Curry Blintz on a parchment lined pan until ready to fry.

4. Melt some ghee (amount depends on how many you are frying at once.  I’d say about 1 to 2 tablespoons per blintz) in a skillet or saute pan, until hot.  Place blintze(s), seam side down, in the hot ghee – do not overcrowd pan, maybe two or three at a time depending on the size of the skillet or saute pan you use.  Let cook until seam is sealed and it’s lightly golden.  Flip over, and cook the other side until lightly golden.

NOTE: If you want larger blintzes with more curry filling, you need to make larger Appams.  I used an 8-inch skillet for these.   Use a 12-inch skillet to make the Appams, for bigger blintzes with more filling.   Less Appams, but more to eat at once!  Also, notice there is no specific amount of blintzes that can be made?  The Appam recipe makes about 15, so the amount is entirely up to you.  The curry recipe above is more than enough to fill 15 Appams - plus, most curry recipes may be substituted.

Finally, I have several clickies for you all.  First, the usual – check out my fellow Daring Cooks Appams, curries and optional sides, by clicking on the links to their blogs, HERE.  For some great Indian curry recipes and sides, click HERE.

Here’s the new click.  See the little blue box to your left with the bug-eyed cookie monster looking frog, below?  Click on it to see the round-up of all the amazing dishes each Secret Recipe Club member made from the blogs assigned to them!

I hope you try these Chicken- Paneer Curry-Appam blntzes! Thanks to Margaret of Tea and Scones for a great chicken curry recipe! Glad I discovered her blog via The Secret Recipe Club – check it out!  Thanks to Mary of Mary Mary Culinary, for an awesome DC challenge!


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49 Comments »

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  1. Wow, what a great looking presentation! Love your Indian-Russian fusion and your new secret recipe club! Love the pictures, they have me drooling now…excellent job!

  2. What a fabulous filling for blintzes. These look very delicious! Great pics!

  3. Very well done! Those blintzes look really appetizing and perfect.

    Cheers,

    Rosa

  4. Okay, that was very creative – curry blintzes?? Never would have thought of trying that. They look great, though!! And now I am totally going to check out the secret blog club… :) Great job on the combined challenge! :)

  5. Wow… What a fun, creative idea! I love blintzes, and I was also thinking of the appam like crepes… And I love the way you combined the two challenges. You always manage to come up with something amazing – I can’t wait to see what you come up with next!

  6. Wow! What can I say! BRAVO to you! That is so exciting! Love your creativity of combining both challenges! By the way your new challenge idea sounds amazing!

  7. This is such a great idea, the blintz and the club. I have so many recipes I want to make and just don’t get around to.

  8. WOW. You really did a super job on this challenge! Not to mention your photos are just stunning!

  9. I am so glad you liked the curry recipe. I LOVE LOVE LOVE Indian food and if you come back there will be more. What a great way to use the curry. I, too, would never have thought of that. You have so many great recipes and wonderful photos.

  10. What a great take on 2 challenges–your creativity awes me! They look gorgeous, and I’d like one right now, but I’m stuck in Starbucks again for the free internet! One nice thing is that I’m in Montreal and I’m having lunch with Evelyne. Small world, no? Thanks for playing along with me!
    :)

  11. Mmm this looks yummy — I love fermented foods! And great idea this club.

  12. This looks really wonderful, it’s such a great idea.

    If you haven’t already, I’d love for you to check out my SRC recipe this month: Cilantro Lime Chicken

    Lisa~~
    Cook Lisa Cook

  13. What a neat idea to make blintzes with a chicken curry filling, really delicious!

  14. Oh that looks so tasty. I want some now!

  15. Gah, you are so creative! Chicken curry and paneer appam blintzes?! They look so .. biteable, and that chicken curry is to die for. I love things in rolls like that. It always seems even more appetising somehow.

  16. Amazing! You are so creative… I love how you took both tasks and combined them into this awesome dish.

  17. These are beautiful and unique…what i love most about discovering new blogs!

  18. What a lovely idea to celebrate the inspiring recipes of other bloggers. This looks delicious – so rich and hearty. :-)

  19. Wow, these blintzes look awesome, so tasty with the chicken and curry…great dish!
    Hope you have a great week ahead Lisa :-)

  20. Yum, these blintzes look totally fabulous…so delicious! Love that you combined both challenges into one…great idea! Gorgeous photos, too!

  21. HOLY CRAP. YUM. Genius idea!

  22. Fantastic job, Lisa! You always take such a fantastic spin with your challenges! Yum yum! I have a huge “to make” list, too, but mine always seem to be desserts that pile up. :) That new club sounds so fun, I might look into it!!

  23. Wow! Chicken curry blintzes sound so delicious! The addition of paneer to the mix must make the curry even creamier and yummier. Great job on this challenge!

  24. I have had Blintzes when I was staying in Moscow and have had appams since I belong to India. The combination of both sounds great! Great great job on the challenge. And welcome to SRC!

  25. Definitely an interesting presentation – I think you need to patent that and open a food truck – they would be great.

  26. I’ve never tried anything like this before. But that’ll change real soon. I can’t wait to try these out!

  27. What a great way to incorporate the two events – looks delicious!

    • Thank you, Shelby! (couldn’t find you to leave a comment!)

  28. OMG, how fantastic!!!!!! I love blintzes and I love your original take on them. Can I come over???? Seriously!! I’ve got to try making blintzes. You can’t seem to buy them here in the UK.
    *kisses* HH

  29. Love it! What a great way to satisfy the requirements of both clubs.

  30. Super clever to put the two together! Indian food is the best, finger food is fun…Indian finger food…supreme.

  31. Once again your creative genius shines through on your blog. Jewish/Russian and Indian combo looks great bet its delicious. Your photos are great too, Lisa you are one talented person.

  32. Boy, You took the ball and ran with it on this one, Lisa:) Talk about fusion! Bravo! I wanted to join in on the Secret Recipe Club, but I don’t think I even have the required number of recipes on my blog. Looks like fun! You are so creative, and funny too:)

  33. OK was surprised to see my name there, thanks. And I am so happy you joined SRC. And I LOVE it when I can combine 2 challenges too. I love you fusion creation of indian and russian, so awesome. I would devour those so fast…did not have lunch yet. Your pics are FAB as usual too.

  34. yum, those look great! I like the idea of portable curry and those wrappers look perfect :) I grew up with the no 2 starches in the same meal too, my mom was a weight watchers member maybe that’s where it came from. LOL! You are one talented cook girl :)xoxo

  35. What a great idea! It looks wonderful.

  36. Wow, these look fabulous! It’s dinner time and I am starving and craving one of these! I’m so happy I get to comment on your blog now. I didn’t want to give away any secrets about my having your blog, LOL!

  37. I love how you brought cultures and food blog events together so beautifully … merged into absolute deliciousness. It’s early morning here in India, and you have me craving this sort of street food! Excellent take on the DC and SRC … WOW! I’ve been to Moscow a couple of times on vacation almost 20 years ago; you brought back a flood of good memories with your post. Thank you!!

  38. Gorgeous post! I have been waiting to have enough posts so I can join the secret recipe club myself… :) You’ve done such a great job with this :) Thanks for sharing!

  39. Loved your pics, Lis…the presentation made this dish soooo appetizing. The evolution and tweaking of the chicken curry with cheese into portable Indo-Ruskie curry blintzes wuz magnifico. I can see Guy Fieri slobbering over it. Now who wouldn’t drive at least a hundred miles to sit down at your restaurant JUST to order this? (I would) Then I’d order a bunch TO GO and pop into my freezer (which would already be well-stocked with Food By Lisa™ .) On a sad note this evening, because Robinson Cano was NOT able to milk a walk off a wild closer on a 3-1 count, the Yanks lost :-(

  40. Your curry blintzes sound amazing! I loved making the appams and I love the twist you did with them.

  41. A wonderful fusion dish with a nice twist. The secret recipe club sounds like fun!

  42. Ah, yes, Evelyne told me about this group. It does sound fun, but I couldn’t take on another regular challenge – even though hitting one stone with two birds (lol) seems like a clever way to get manage it. At any rate, it certainly seems to work for you, you were super creative with this challenge – but then again, you always are! It doesn’t even look like fusion food, it just looks like a dish that was meant to be!

  43. So great to have you in the SRC. I hope they give me your blog soon. You did a great job combining the two challenges. Your blintzes look fabulous.

  44. This looks delicious!

    Thanks for sharing

    Jennifer
    http://www.jennifersikora.com

  45. PS LIsa – just tagged you for The Tripbase Seven Links project. Hope you can take part.

  46. Hi Lisa – A big thank you for sharing this tempting recipe for the Cook & Share a Pot of Curry event on Season with Spice. All the wonderful spices that thrown in to this curry is really wonderful. I love the idea of enjoying the curry with appams. Thanks again for sharing it with our Singaporean readers.

    • Oh..no thank you needed at all, I’m all for a cause like that! People cannot be forced not to cook what they want when they want, regardless of what kind of food it is! Thank YOU for contacting, it was my pleasure! :)

  47. Curry blintzes? Love it!! So creative.


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