Thursday, 4 October 2012

Raw eggs directly added to the spicy Egg Curry --- made on 3rd October, 2012

What did I use:

Egg: 4 boiled & 3 for adding directly to the curry
Oil 2 tbsp
Mustard seed 1 tsp
Salt 1/2 tbs
Red chili powder, Coriander powder, Garam masala, Pepper powder ½ tsp of each

How did I cook:

Paste 1: Make paste of 1 onion, 1 tomato, 1 inch ginger, 5 pods garlic, 2 green chili

Paste 2: Grind ½ tsp of fennel seeds, cumin seeds and poppy seeds, 4 cashew nuts.
              Add 2 spoon of curd to this powder.

Curry:   Boil 4 eggs and peel the skin. Keep them aside.
In a pan heat oil, and add mustard seeds.
When mustard splutters, add the curry leaves and chopped onion. Fry for 1 min.
Add the Paste 1 and fry till the raw smell leaves approximately around 4-5 min in the medium flame.
Add Red Chili powder, Coriander Powder, Pepper Powder and Garam masala and fry for 30 sec.
Add the Paste 2 and add 1 cup of water, Salt and wait till it starts boiling.
Then break the first egg and add directly to the boiling curry. Let it cook for 5 min. Add the next egg and repeat the above step till you add 3 eggs.
Make sure that all eggs are mixed in the curry.
Add boiled eggs to the curry and let them cook for 5 minutes.

Sunday, 9 September 2012

Chicken keema masala - (stir fried) --- made on 9th September, 2012

What did I use:

Chicken Keema (minced meat) – 250 gm
Onion: 1 chopped finely)
Ginger- garlic paste: 1 tbsp
Frozen peas: ½ cup
Carrot: ½ cup (Optional, I didn’t use)
Oil: 2tbsp
Coriander powder:1 tsp
Garam masala: ½ tsp
Red chilli powder ½ tsp
Pepper powder ½ tsp
Cumin powder ½ tsp
Green chilis 2 pc (chopped)
Tomato 1(chopped)
Lemon Juice 1 tsp
Salt to taste

How did I cook:

Heat the oil in a wok and add garlic-ginger paste, onion and green chillis and stir fry until light brown.
Add chicken keema and cook well for few minutes. If you want to use carrot, add it now and mix well with keema.  
Now reduce the heat and add salt and all spices powder. Fry for 2/3 minutes.
Now turn down the flame to low heat till the keema is cooked.
Add chopped tomato. Stir and cook till they are soft and keema gets dry.
Now add lemon juice and mix well. And turn off the heat.
Serve with chapatti and roti.

Saturday, 8 September 2012

Macaroni with Chicken Salami ... ready for hungry troops to enjoy --- made on 8th September, 2012

What did I use:
  • 500g dried macaroni
  • 1 tablespoon refined oil
  • 350g thinly sliced mild salami, cut into thin strips
  • 250g tomatoes, halved lengthways
  • 100g smoked cheddar cheese, grated
  • Water and salt to boil macaroni
  • Black pepper

How did I cook:
  • Cook pasta in a saucepan of boiling salted water, following packet directions, until just tender.
  • Meanwhile, heat oil in a frying pan over medium heat. Add salami. Cook for 3 to 4 minutes or until crisp. Add tomatoes. Cook for 2 minutes, shaking pan, or until heated through.
  • Drain pasta. Return to saucepan over low heat. Add salami mixture, cheese and parsley. Toss until well combined. Season with freshly ground black pepper. Now it is ready to serve.

Tuesday, 4 September 2012

Also smelling the raw egg taste in Egg Chettinad Curry made on 4th September, 2012

What did I use:

Egg: 4 boiled & 3 for adding directly to the curry
Oil 2 tbsp
Mustard seed 1 tsp
Salt 1/2 tbs
Red chili powder, Coriander powder, Garam masala, Pepper powder ½ tsp of each

How did I cook:

Paste 1: Make paste of 1 onion, 1 tomato, 1 inch ginger, 5 pods garlic, 2 green chili

Paste 2: Grind ½ tsp of fennel seeds, cumin seeds and poppy seeds, 4 cashew nuts.
              Add 2 spoon of curd to this powder.

Curry: Boil 4 eggs and peel the skin. Keep them aside.
In a pan heat oil, and add mustard seeds.
When mustard splutters, add the curry leaves and chopped onion. Fry for 1 min.
Add the Paste 1 and fry till the raw smell leaves approximately around 4-5 min in the medium flame.
Add Red Chili powder, Coriander Powder, Pepper Powder and Garam masala and fry for 30 sec.
Add the Paste 2 and add 1 cup of water, Salt and wait till it starts boiling.
Then break the first egg and add directly to the boiling curry. Let it cook for 5 min. Add the next egg and repeat the above step till you add 3 eggs.
Make sure that all eggs are mixed in the curry.
Add boiled eggs to the curry and let them cook for 5 minutes.

Thursday, 7 June 2012

Palak Mangodi (Spinach + Sun dreid Moong Lentil Chunks) --- a typical Mharo Rajasthani Curry --- made on 7th June 2012

What did I use:

Chopped Spinach : 2 cups
Mangodi / Sun Dried Moong Lentil Chunks: 1 cup
Chopped Onion : 1 cup
Tomato : 1 medium sized
Cumin Seeds : 1 tsp
Garam Masala : 1 tsp
Red Chilli Powder : 1 tsp
Ginger Garlic Paste : 1 tsp
A big pinch of turmeric powder
Salt to taste
Oil : 1 tbsp

How did I cook:

Heat a teaspoon of oil in a pressure cooker.
Add and fry the mangodi until golden color.
Add two cups of water to it and cook for 3 whistles.
Blanch the spinach in boiling water for a few minutes and drain the excess water.
Grind the blanched spinach and chopped tomato to a puree and set aside.
Heat oil in a wok and add the cumin seeds and let them splutter.
Now add the ginger garlic paste and fry till the raw smell goes off.
Add the chopped onions and fry till the onions are translucent.
Add the spinach puree, salt, turmeric powder, garam masala and red chilli powder and cook for 4 to 5 minutes.
Add the boiled mangodi and little water and cook for 8 to 10 minutes. Switch off the flame and serve hot with roti or paratha.

Saturday, 28 April 2012

Semolima Laddu a bit powdery --- made on 29th April, 2012

What did I use:

1 cup rava (semolina)
3/4 cup sugar
1/2 cup water
1/4 cup ghee (you can use less if you want, it is not critical to the recipe)
3 tbsps cashewnuts
3 tbsps golden raisins
1 tsp powdered cardamom powder

How did I cook:
Melt the ghee in a saucepan or wok.
Fry cashew nuts till golden brown and remove with a slotted spoon.
Fry the raisins in the same ghee and remove with a slotted spoon.
Fry the rava/semolina gently till golden brown and fragrant. There should be very noticable change in color and aroma when compared with the raw semolina. Set aside.
Mix the sugar and water in a pan.
Heat gently to a rolling boil and keep stirring.
Check the sugar syrup for its consistency. When you lift the spoon from the syrup, you should feel the syrup coating the back of the spoon, it should be very sticky.
Gently pinch and spread apart your forefinger and thumb. The sugar syrup should trail in a single strand between the two fingers.
Slowly stir in the semolina to avoid forming lumps.
Stir in the cashews, raisins and cardamom powder.
Remove from heat and let cool.
When warm enough to handle, squeeze a handful of the mixture between your fingers and palm to form small balls.

Sunday, 22 April 2012

Loving the heat of the Mustard Seed Paste when it coats the Hyacinth beans ---- Sim sorshe - Hyacinth beans with Mustard Seed Paste --- made on 22nd April, 2012

What did I use:

Hyacinth beans: 18-20 pieces
Mustard paste: 11/2 tbsp; please adjust according to your taste. We Bengalis are in love with mustard and we love the heat of this spice. For beginners I would suggest to use less.
Nigella seeds; 1/3 tsp
Green chillies: 2-3 pieces
Mustard oil: 1 tbsp
Sugar: ¼ tsp

How did I cook:

Cut the edges of the beans and remove the hair on both sides. With a fork poke the beans at 2-3 places. Wash and boil with a pinch of salt and turmeric for 5 minutes or till half cooked.

Drain the water and keep the beans aside.

Heat the oil in a pan or kadhai. Once its smoking hot reduce the flame and add the nigella seeds and slited green chillies. Be careful the spice will splutter a lot. Add the drained beans, pinch of salt and turmeric.

Fry on very low flame for 3-4 minutes or till the raw smell of the beans are gone.

Mix the mustard paste with ¾ cup water. Pour the water in the pan. Make sure the mustard skin is not added.

Check the seasoning and let it cook and thinken. The gravy would be little more after coating the beans and the oil should start coming out.

Pour few drops of pure mustard oil on top. Mix and serve.

Sunday, 1 April 2012

Semolina Upma (Breakfast) --- made on 1st April, 2012

What did I use:

  1. Rava / Sooji / Semolina ~ 1 Cup
  2. Grated carrot ~ 1/2 cup
  3. Chopped Beans ~ 1/4 cup ( Very small pieces )
  4. Chopped Onions ~ 1/2 cup
  5. Ginger ~ 1/2 tbsp
  6. Garlic ~ 1/2 tbsp
  7. Green chillies ~ 2 Nos
  8. Turmeric powder ~ 3 pinch
  9. Hot water ~ 1 cup
  10. Urad Dal (Uzhunnu ) ~ 1 tbsp
  11. Curry leaves ~ 4-5 leaves
  12. Mustard seeds
  13. Dry Red chillies ~ 2 Nos
  14. Oil
  15. Salt

How did I cook:

  • Roast Rava / Sooji in a pan without adding oil in medium flame till it become slightly brown in color. (Note : If you are buying roasted Rava / Sooji from the grocery shop, then you can skip this step)
  • Heat oil in a pan, add mustard seeds. When the mustard seeds crackle add dry red chillies (2 pcs) and curry leaves. Then add Urad Dal and fry till it becomes light brown in color. 
  • And then add chopped onions, chopped ginger, chopped garlic and chopped green chillies. Saute it till onions become soft. Then add chopped vegetables. And fry it for another 5-10 minutes. 
  • Then add 1 cup of hot water along with salt and turmeric powder and bring it to a boil.
  • Then lower the flame and add Rava / Sooji and immediately mix it nicely in order to avoid the formation of lumps. Continue stirring for almost 1 minute or until almost all water is absorbed by the Rava / Sooji. And then remove from the flame.
  • Garnish with chopped coriander leaves (Optional)

Friday, 30 March 2012

When Vermicelli is in vogue ... Upma made of Vermicelli (Breakfast)... made on 30th March 2012

 What did I use:

  1. Semiya / Indian Vermicelli ~ 1 1/2 cups ( broken into small pieces )
  2. Onions ~ 1 No (Big sized )
  3. Green chillies ~ 3-4 Nos
  4. Chopped ginger ~ 1 tsp
  5. Cashew Nuts ~ 10 Nos
  6. Raisins ~ 10 Nos
  7. Turmeric powder ~ 1/4 tsp
  8. Dry red chillies ~ 2 Nos
  9. Urad Dal / Uzhunnu ~ 1 1/2 tbsp
  10. Mustard seeds
  11. Oil
  12. Salt
      How did I cook:
  1. First heat 1 tbsp of oil in a pan and roast the vermicelli / semiya in a low flame till the vermicelli becomes golden brown in color. Do stir continuously otherwise it may get burnt. Roasting will prevent vermicelli from sticking to each other.
  2. Then cook semiya by adding enough water along with enough salt in a medium flame for about 8 minutes or till the vermicelli becomes soft. Then drain it in a colander.
  3. Meanwhile heat 2 tbsp of oil in a pan and add mustard seeds. When it crackles, add dry red chillies, urad daal, cashew nuts and raisins, and fry for 1-2 minutes. Then add finely chopped onions, chopped green chillies, chopped ginger and turmeric powder and saute till onions becomes transparent.(Note: At this point, if you want then you can even add some grated carrot and finely chopped beans and fry for 5-10 minutes )
  4. Then finally add cooked vermicelli and mix it nicely. Remove from the flame after 2 minutes. 

Sunday, 18 March 2012

Mohanthali -- not looking attractive but it left us with a delicious taste --- made on 18th March 2012

What did I use:
  1. Gram flour  - 1 cup
  2. All purpose flour - 1 cup
  3. Ghee - ¾ cup
  4. Cardamom pwd - ¼ tsp
  5. Sugar - 2 cups
  6. Water - 1 cup
  7. Saffron - a generous pinch
  8. Almonds - 6
  9. Pistachios - 6
How did I cook:
  1. Combine both flours together in a wide bowl.
  2. Heat ghee in a fry pan.
  3. Add the flour mixture and roast flours to golden brown.
  4. Add cardamom powder, mix well.
  5. Remove from heat to the wide bowl.
  6. Allow to cool with occasional stirring.
  7. In a separate heavy sauce pan, prepare sugar syrup by dissolving sugar and water.
  8. Continue heating with stirring, until it reaches 2 ½ thread consistency.
  9. You can check this by adding a drop of syrup in cold water, it should form a ball, which can be flattened easily, when taken out of water (i.e. Soft ball stage), or press a drop of the syrup between thumb and forefinger and gently pull apart, you should see two threads of the syrup.
  10. Getting correct sugar syrup consistency is the secret of the softness of this sweet.
  11. Now add the crushed saffron threads.
  12. Mix and pour the hot syrup in flour mixture.
  13. Beat well with a fork until it forms flakes.
  14. Add grated almonds and pistachios.
  15. Transfer it to a greased tray and pat it to 1 inch thickness.
  16. Allow to remain for 30 minutes. 
  17. Now cut into pieces and serve.

Thursday, 15 March 2012

Rohu Fish with Kasturi Methi + Fenugreek + Curd - made on 15th March, 2012

What did I use: 

  • 6 pieces of Rohu fish
  • 1 large sized onion
  • 5-6 green chillies
  • 3/4 cup of yogurt
  • 1 of ginger paste
  • 1 tsp of garlic paste
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp garam masala powder
  • 1 tsp chilli powder
  • Salt to taste
  • 1 tsp kasuri methi
  • 1/2 tsp fenugreek seeds or methi seeds
  • Mustard oil for cooking    

How did I cook:

1) Rub turmeric powder and salt on the fish pieces. Deep fry them. (Please note when the oil becomes smoking hot, only then slide in the fish pieces, else the fishes would stick to the bottom of the pan.)

2) In a blender, make a paste out of green chillies and onion.

3) Heat oil in a frying pan. (You may use the same oil used for frying fishes, but then be careful that the fishes are fried on medium to low flame throughout or else fishes fried on high flame might burn the oil and the curry cooked in burnt oil will taste bitter.)

4) When oil turns piping hot, add methi seeds and before it sputters too much, add the onion & green chilli paste. (Don't let methi seeds burn else the curry would taste pungent.)

5) Caramelize the onion and then add ginger-garlic paste, turmeric powder, cumin powder, red chilli powder & coriander powder. Sauté for 2 minutes till spices blend into each other. (If the mixture turns dry, add few tablespoons of water to keep the moist in and sauté.)

6) Add salt and yogurt. (Be careful that the yogurt is whipped well with no lumps remaining before pouring into the curry.) Simmer on medium heat. You may add water at this stage as per your requirement and let the gravy come to a boil.

7) Toss in the fried fish pieces. Sprinkle garam masala powder on top and also kasuri methi. Cook covered on medium heat for 2 minutes more.

8) Serve hot with rice.

Saturday, 25 February 2012

Coconut Chicken Masala (South Indian Spice System) - made on 25th Feb, 2012

What did I use:
1 kg chicken, washed and cut into medium sized pieces
1 large onion finely chopped
1 tbsp ginger-garlic paste
1 tbsp coriander powder
2-3 green chillis slit length wise
1 1/2 tsp garam masala powder (2″ dalchini, 2 green cardamom, 6 cloves finely ground)
fresh coriander leaves for garnish
salt to taste
1 1/2 tbsp-2 tbsp oil
For paste:
1 large onion
3-4 green chillis
1/2 cup fresh grated coconut
1 small bunch fresh coriander leaves
10-12 mint leaves
10-12 cashewnuts, soaked in 2-3 tbsps milk for 15 minutes

How did I cook:
Marinate the chicken in coriander powder, turmeric powder, ginger garlic paste, 2 slit green chillis and few mint leaves for 10-15 minutes. Soak the cashew nuts in 2-3 tbsps milk for 10-15 minutes.
Make a paste of onion, green chillies, grated coconut, coriander leaves, mint leaves and cashew nuts. Keep aside.
Heat oil in a cooking vessel, add the green chillis and chopped onions and saute till transparent.
Add the marinated chicken and cook on high heat for 4-5 minutes, combining the ingredients once in a while.
Reduce to medium heat, add the ground paste and salt and combine well. Let the chicken cook in this paste for 8-10 minutes, uncovered. Cook till oil separates. There is no need to add water as the chicken cooks in its own water.
Finally add the garam masala powder, combine well and remove the contents to a pressure cooker. Cook the chicken in pressure cooker for 3-4 minutes or upto one whistle. Turn off heat and garnish with fresh coriander leaves.
Serve hot with white steamed rice, biryani or chapattis.

Wednesday, 22 February 2012

Spring Onion Pakodas - made on 22nd Feb, 2012

What did I use:

1 teaspoon Ghee
1/4 teaspoon Baking Soda
1 bunch Spring Onions (scallions), finely chopped (measures about 2 cups)
3/4 cup Chickpea Flour/Besan
2 tablespoons cups Rice Flour
1-2 teaspoons Red Chili Powder (or as per taste)
1/2 teaspoon Salt (or as required)
A pinch Asafoetida Powder/Hing
Water to sprinkle
Oil for frying

How did I cook:

For dough:
Take a large bowl; add ghee and baking soda and rub it nicely with the tip of your fingers until it's nice and foamy.
To this add the chopped spring onions and salt; mix everything together with your fingers and set aside for at least 5 minutes (and maximum 10 minutes) so that the salt will enable some water secretion.
After 5 minutes add the chickpea flour, rice flour, chili powder, hing and a teaspoon of hot oil and mix it thoroughly. The dough will be sticky. Have a small bowl filled with water nearby, so that you can dip your fingers in the water and mix the dough easily. Do not pour down the water in the dough. The water from the salt and a little sprinkle while mixing the dough is all it needs if you want very crispy (like store bought) pakodas.
For deep frying:
Heat oil for frying in a deep and heavy bottomed pan (Kadai) even before preparing the dough.
Check if the oil is hot enough by dropping a small piece of the dough in the oil and it should float atop almost immediately. If the oil is in high heat, reduce it to medium. When frying at high heat the snack will become red very quickly but the inside will be raw. If the heat is very low, the pakodas will not be crispy and will also absorb a lot of oil. So the temperature of the oil is very important for deep frying snacks.
Pinch about 1/2 to 1 tablespoon of dough and drop it in the hot oil. Depending on the size of the pan, you can fry a couple of pakodas in one batch.
Fry it until it's golden brown and the sizzling sound of the oils stops.

Saturday, 18 February 2012

Kokur Yakhni (Kashmiri Spice System) - made on 18th Feb, 2012

What did I use:
8 medium pieces (about 800  grams) of chicken
1  cups water
2  cup(s) yoghurt beaten
1  teaspoon(s) each of cumin seeds and hot spice mix (garam masala) powder
1  teaspoon(s) each of dry ginger powder and cinnamon powder
2  teaspoon(s) fennel seed (saunf) powder
2  green cardamoms powdered
2  each of red chillies and cloves
2  tablespoons oil
salt to taste 

How did I Cook:
Heat the oil in a heavy-bottomed pan.
Add the cumin seeds and let them crackle.
Now add the chicken pieces and saute on a medium level for about 4 minutes or till it leaves the fat.
Add the salt, red chillies, fennel seed and the dry ginger powders. Fry for a few seconds.
Now add the cloves, cardamom powder and fry for a few more seconds. Reduce the heat and add the beaten yoghurt. Stir well and add the water. Keep stirring till it starts boiling.
Cover and cook on low level for another 20 minutes or till the chicken pieces are well cooked.
Sprinkle the hot spice mix, the cinnamon powder and keep tightly covered for a while to trap the aroma within.

Saturday, 11 February 2012

Carrot Halwa - made on 11th Feb, 2012

What did I use:
  • 2 cups shredded carrots
  • 2 cups milk
  • 3 tablespoons unsalted butter
  • 1/4 cup sugar
  • 1/2 teaspoon cardamom powder
  • 6 chopped roasted cashew nuts (To garnish)
How did I cook:
  1. Roast the cashew nuts and set aside for the garnish.
  2. Boil the milk on medium-high heat in a non-stick pan until it is reduced to about to 1 cup. Stir often to ensure the milk does not burn in the bottom of the pan. Set aside.
  3. Melt the butter in a frying pan on medium heat.
  4. Add the shredded carrots and stir-fry for about seven to eight minutes.
  5. Carrots should be tender and slightly changed in color.
  6. Add the milk and cook until the milk dries. This will take about eight to ten minutes.
  7. Next add the sugar, and cardamom powder and stir-fry for another three to four minutes until the halwa starts to leave the side of frying pan.
  8. Garnish with cashew nuts.

Saturday, 4 February 2012

Mutton Rogan Josh - made on 4th Feb, 2012

What did I use:

Goat meet: 750gm
Asafoetida:1.5 tbsp
Dry spice powders - Dried ginger powder, fennel seed powder, coriander seed powder: 1 tbsp each
Kashmiri red chilli powder: 2 tsps
Grated ginger: 1 tsp
Ratanjot 3pcs soaked in hot water
Whole garam masala:
Cinnamon: a 2" piece
Cloves 8pcs
Black Cardamom 4pcs & green cardamom 3pcs
Black peppercorn 6 pcs
Yogurt ¾ cup (kept it in room temperature)
Oil 4 tbsp
Salt to taste

How did I cook:

Before starting the cooking, heat fresh water and pour ¾ Ratanjot into that water for soaking.
Heat oil and add the whole garam masala, sauté for 30 seconds. Add 3/4 tsp of asafoetida and sauté another 30 seconds.
Add 1 tsp of red chilli powder and immediately add the meat, stirring till the pieces are evenly browned on all sides. The meat will leave water, keep stirring till all the water has dried up. This will take about 12-15 minutes. Then add that hot water where Ratanjot were soaked.
Meanwhile, whisk all the dry spice powders into the yogurt and add this to the lamb after the water has dried up. Stir till the yogurt has dried up and the masala coats the meat.
Add 2 cups of warm water, the grated ginger, the remaining asafoetida and the salt. Cover and cook on a very low flame till the meat is tender.
Once the meat is cooked, add in the remaining red chili powder, increase the heat and bring to a rapid boil.
Your gravy will now look a fiery red with a thin film of oil on top.
Cover and let the curry rest for a couple of hours so that all the flavors get infused into the meat.

Monday, 30 January 2012

Red Lentil Kofta Curry (Less Gravy) - made on 30th Jan 2012

What did I use:
  1. Split red lentil/Masoor daal- 150gm
  2. Thick paste made of 3 tomato
  3. Onion chopped- 1.5 pcs
  4. Green chili-1tbsp
  5. Red chili powder- 1/2 tbsp
  6. Turmeric powder- 1/2 tbsp
  7. Salt to taste
  8. Coriander powder- 1tbsp
  9. Cumin powder- 1tbsp
  10. Garlic- 2
  11. Ginger-1tbsp
  12. Water- 1cup
  13. Oil for fry- 10tbsp

How did I cook:

For Kofta:

Make a smooth paste of soaked red lentil, onion, tomato, garlic, green chili and ginger using mixer. Make small balls with this paste.
Heat the wok and mix all other dry spices, now pour some drop of oil in wok and drop those balls into the oil and fry for few minutes.

For Curry:

Heat the wok again and pour 5 tbsp oil.
Now add onion paste and add dry spices cook about 2 min.
Then add water and cook 2 min then add balls to it and cook again for 2/3 minutes.
Red lentil balls in curry ready to serve.

Saturday, 28 January 2012

Malvani Chicken Curry (Maharashtrian Kombi Masala) - made on 28th January 2012

What did I use:
8 medium sized chicken pcs.
1 coconut grated
4 onions chopped
1 tsp red chili powder, ½ tsp turmeric powder & 2 tsp spice mix (garam Masala)
8 green chili chopped
2 tbs ginger and garlic
3 tbs Oil
Salt to taste

How did I cook:
Grind half of the green chilies to a paste and mix it well with the ginger and garlic pastes. Make cuts on the chicken pieces, rub this mixture on to them well and marinate for about an hour at least.
Roast coconut shavings in a little hot oil till light brown. Cool and grind along with half the onions to a paste.
Heat oil in a heavy-bottomed pan and saute the onions on medium level for about 2 minutes or till they are light brown in color.
Add the remaining chopped green chilies, spice powders and fry for a few seconds. Add the marinated chicken pieces and fry on medium level for about 3 minutes or till they are lightly browned.

Thursday, 26 January 2012

Chicken Masala (Tikka Masala spice system) - made on 26th January 2012

What did I use:
  1. 6 Chicken thigh pieces (boneless)
  2. 6 tbsp. Yoghurt
  3. 1 tsp red chili powder
  4. 1 tbsp Garlic past
  5. 2 tbsp Ginger paste
  6. 1 tsp Cumin Powder
  7. 1 tsp Curry Powder (Garam Masala)
  8. 4-5 tsp lemon juice
  9. Salt to taste  
For Gravy
  1. 2 Tomatoes(chopped)
  2. 1 Onion
  3. 1 tsp Ginger-garlic paste
  4. ½ tsp. Cumin powder
  5. ½ tsp. Coriander powder
  6. ¼ cup Milk
  7. 1 tsp Sugar
  8. Salt to taste
 How did I cook
Cut chicken into smaller pieces. Drain the water after washing the chicken.
Mix all ingredients for the marinade and add chicken into it. Set aside for at least 1 hour.
Heat oil and add ginger, garlic paste. Fry a little and add chopped onions.
Keep heat on high to slightly caramelize the onions. Caramelizing onions enhances its flavors for this dish.
When onions turn golden, add chopped tomatoes and keep frying on medium heat until the oil separates.
Add cumin and coriander powder. Mix well. 
Add tomato and yogurt. And cook for 5 minutes.
Add salt and sugar and drop the marinated chicken pieces in it.
Let it simmer for 5 minutes on low heat and let the flavors mingle a little.
Increase heat to high and incorporate milk slowly. Stirring continuously.
Once the gravy is of right consistency, reduce heat to low. 
Prepare any garnish.
Serve with white rice.

Saturday, 14 January 2012

Chili Baby Corn Chicken made on 14th Jan 2012

What did I use:


Sliced baby corn

Small pieces of boneless chicken
All purpose flour, corn flour and egg

salt to taste
chilli powder to taste
A pinch of turmeric powder (haldi)
red chilli sauce
garlic (lehsun)
cumin seeds (jeera)

How did I cook:
Boil the chicken pcs in hot water
Keep the chicken pcs and baby corns in the batter made of all flour and egg for 30 minutes.
Fry baby corn and chicken pcs with all flour containing salt red chili powder turmeric powder.
Take a wok pour oil and put jeera and garlic.
Now put onion and see that it becomes light brown
Add capsicum and shake it well.
Close the vessel for about 10 minutes.
Then add fried chicken pcs and cook it
After 5 minutes, add fried baby corn to it and cook well.
Now add red chili sauce and Soya sauce. Mix it. Keep it closed for 5to 10 minutes.
Mix corn flour with little bit of water and shake it well. Pour this mix into the wok. And boil it for ¾ minutes. 
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