Bored of trying out the same old curries with Brinjal/ Aubergine. Why not have a go at making this spicy tangy Brinjal Pickle?? more

In a hurry, why not cook up this simple and tasty Tomato Rice. Goes well with any yoghurt raita. more

A nutritious dal, especially with its combination of different lentils. A perfect accompaniment with plain rice. more

Another unusual dessert. This time with bread!. Never thought bread would taste so good, in a sweet dish other than bread and butter pudding! more

A typical Maharashtrian snack, Misal Pav. Both filling and tasty too! more

 

BONELESS CHICKEN BIRYANI

Fotor_146618220531437Given a choice, I will eat only the rice from the biryani, but if I do decide to have a chicken piece I’ve always preferred chicken on the bone. This recipe for a boneless chicken biryani looked easy and tempting too. Thanks to vidyascooking.blogspot.co.uk.

This is what you’ll need

To marinate the chicken

Boneless chicken: 500gms

Ginger garlic paste: 1tbsp

Chilli sauce: 3tbsp

Chilli powder: 1tbsp

Turmeric powder: 1/2tsp

Garam masala: 1tbsp

Egg: 1

Cornflour: 2tbsp

Salt to taste

Oil for frying

For the Chicken Masala

Onions: 3 (chopped)

Tomatoes: 3 (chopped)

Ginger garlic paste: 1tsp

Chilli powder: 1tsp

Turmeric powder: 1/2tsp

Garam masala: 1tsp

Mint leaves: 2 tbsp (finely chopped)

Coriander leaves: 3 tbsp (finely chopped)

Green chillies: 4 (slit)

Salt to taste

For the biryani rice

Rice: 2 cups

Bay leaf: 1

Cardamom: 3

Cinnamon: 1″ piece

Cloves: 5

Yoghurt: 3tbsp

Coriander leaves: 1/4 cup (finely chopped)

Mint leaves: 2tbsp (finely chopped)

Green chillies: 3 (slit)

Salt to taste

Oil or ghee as required

Let’s get cooking

1. Clean and cut the chicken into bite sized pieces. Marinate it with the ingredients listed under marinade (except the oil) for at least an hour. Fry the chicken pieces in oil. Drain on a kitchen towel and keep aside.

2. To prepare the rice, wash the rice and soak it for half an hour.

3. Heat oil in a wide pan. Add the bayleaf, cinnamon, cardamom and cloves. Fry for a minute.

4. Add the rice and fry for 2 minutes.

5. Add the yoghurt, mint leaves, coriander leaves, green chillies and salt. Fry for a few more minutes.

6. Pour in 3 cups of water. Once it comes to a boil, lower the flame cover and cook till the rice is done. Open the lid and let the rice cool.

7. For the chicken masala, heat oil in a pan. Add the onions and sauté until transparent.

8. Add the ginger garlic paste and fry for another minute.

9. Mix in the dry powders, followed by the chopped tomatoes.

10. Cook until the tomatoes are pulpy.

11. Add the fried chicken pieces, coriander leaves, mint leaves, green chillies and salt. Mix well.

12. Add a glass of water and bring the curry to a boil.

13. To layer the biryani first spread a layer of the chicken masala at the bottom. Top it with a layer of the rice. Continue till the chicken and rice are over. Cover and seal the pan. Let it cook on a low flame for around 20 minutes.

14. Mix gently and serve hot with a raita of your choice.

Fotor_146618201805431

Approximate preparation and cooking time: 1 hr 30 minutes

Serves: 6 to 8

 

CHUTNEY CHEESE PINWHEEL PUFFS

Deciding what to make for the kids each evening is a huge task. Today I came up with this quick snack made with readymade puff pastry, green coriander chutney and cheese. You can substitute the puff pastry for bread slices, if puff pastry is not available.

chutney cheese pinwheel1

This is what you’ll need

Puff pastry sheet: 1 roll (thawed)

Green coriander chutney: 5 to 6tbsp

Mozzarella cheese: 1/2cup

Milk: To glaze

Let’s get cooking

1. Once the pastry has thawed, spread the coriander chutney all over the base of the sheet.

2. Top it with the grated cheese.

3. Roll the sheet tightly and cut into roundels.

4. Place on a baking tray lined with grease proof paper, glaze with milk and bake for 25 minutes or until the cheese has melted and evenly brown.

5. Serve hot.

chutney cheese pinwheel

Approximate preparation and cooking time: 40 minutes

* If using bread slices, remove the crusts and flatten it with a rolling pin. Spread the chutney, top with the cheese and cut into roundels, diagonally. To cook this, melt some butter in a pan and brown evenly until the cheese melts. Serve hot.

chutney cheese pinwheel3

 

 

 

CHICKEN SEEKH KEBAB

The kids were tired of simple food, which was actually annoying, considering the variety they get to eat every time. To pamper their tastebuds I decided to make seekh kebabs with some of the chicken mince that was left after making chicken cutlets. Came up with an easy recipe which did not require too many ingredients.

chicken seekh kebab1

This is what you’ll need

Chicken kheema/ mince: 250gms

Onion: 1 (grated)

Green chillies: 4 (finely chopped)

Ginger garlic paste: 1tsp

Garam masala: 1tsp

Chaat masala: 1/2tsp

Lime juice: 1tsp

Coriander leaves: 2tbsp (chopped)

Salt to taste

Butter or oil to shallow fry or grill

Let’s get cooking

1. Clean the mince and add it in a bowl along with the rest of the ingredients.

2. Mix it well and add on skewers. (To prevent the kebab mix from sticking to your hand, dip the hand in water a little and apply on skewer)

3. Melt the butter in a griddle and place the skewers on the griddle. Cook until the kebabs are evenly browned, turning occasionally until done. Alternately, brush with butter and place on a grill. Cook until done.

4. Serve hot with a salad and raita or sauce of your choice.

chicken seekh kebab

Approximate preparation and cooking time: 35 minutes

Serves: 4

chciekn seekh kebab3

 

 

CHAKKULI MASALA (SPICED RICE STICKS)

I have been eating the famous Charmburya upkari and Ambuli pachadi in Mangalore since I got married, but it was only a couple of years back that I tried Chakkuli Masala. Nothing unusual, just a slight twist to the plain chakkuli for a change.

Chakkuli masala3

This is what you’ll need

Chakkuli or Muruku: 6-8 (coarsely crushed)

Onion: 1 ( finely chopped)

Green chillies: 2 (finely chopped)

Grated coconut: 3tbsp

Chilli powder: 1/2 to 1tsp (depending on how spicy you like it)

Lime juice: 1tsp

Coconut oi: 1tsp

Salt to taste

Let’s get cooking

1. Mix the chopped onions, green chillies, chilli powder, coconut in a bowl.

2. Add the crushed chakkuli pieces along with the coconut oil, lime juice and salt. Mix well.

3. Serve immediately.

Chakkuli masala

Approximate preparation and cooking time: 10 minutes

Serves: 2

cm1

 

MANGO PHIRNI

What better way to start the Mango season that with this unique mango dessert that I found on chefandherkitchen.com. It was an easy recipe and everybody at home absolutely loved it!

Mango phirni3

This is what you’ll need

Full Cream Milk: 3/4 cup
Alphonso or Kesar mango: 1 (ripe)
Basmati Rice: 3 tbsp
Condensed Milk:1/3 cup
Cardamom powder: 1/2tsp
Mango pieces/ almond or pistachio slivers: To garnish
Let’s get cooking
1. Peel, cut the mango into pieces and grind it to a smooth puree. Reserve few mango pieces for garnish.
2. Soak basmati rice in water for half an hour. Drain the rice and grind to a coarse paste. Do not grind it very smooth a coarse paste works best in giving a nice texture to the dessert.
3. Heat the milk in a thick bottomed pan, simmer when it comes to a boil.  Slowly add the rice mixture and stir continuously until it forms a thick mixture. It takes approximately 8-10 mins. Stir the mixture constantly, to avoid lumps from forming. Add the condensed milk and continue cooking for another few minutes. Check the sweetness of the mixture, if you want more sweetness adjust it by adding more sugar or condensed milk at this stage.
4. Add cardamom powder and mix well. Once the mixture is thick turn off the stove.
5. Divide the mixture into two parts and add mango puree (reserve some mango puree) to one portion and mix it nicely.
6. Take 5-6 medium sized glasses or glass bowls and start layering. First add a tbsp of mango puree in all the bowls.Then add 2 ladles(6-7 tbsp) of white phirni in all the bowls. Once you finish filling the mixture in all the bowls,start with the bowl which you poured first and gently add 2 ladles of mango phirni taking care that the mixture will not mix up with the white portion as we want the layers to be seen separately.
7. Garnish with chopped mangoes,slivered/flaked almonds,pistachios.
8. Allow them to cool and keep in refrigerator for 3-4 hrs and serve chilled.

Mango phirni1
Approximate preparation and cooking time: 40 minutes
Serves: 4-5
mango phirni

 

SEVPURI SANDWICH

The variety and innovative ideas that some of the food stalls/ restaurants come up with in Bombay are unbelievable. This one for instance became popular when introduced at Gupta Chaat Centre. I remember reading about this in the times of India and the recipe was quite simple, basically a grilled vegetable sandwich, topped with sweet and spicy chutney along with sev. I used 3 slices of bread for one sandwich. Made it at home today and it was an instant hit!

Sevpuri sandwich1

This is what you’ll need

Bread slices: 12

Onions: 2 (cut into roundels)

Boiled potato: 1 (big, peeled and cut into roundels)

Boiled beetroot: 1 (big, peeled and cut into roundels) (optional)

Cucumber: 1 (cut into roundels)

Tomatoes: 2

Butter: 5tbsp

Cheese slices: 4

Baarik Sev: 1 vati

Puris: Few

Green coriander chutney: As required

Sweet date chutney: As required

Chaat masala, lemon juice and chopped coriander leaves: To garnish

Let’s get cooking

1. Apply butter to all the bread slices and keep aside. Of the 12 slices, on a pan grill 4 slices and keep aside. (this slice is used in the middle)

2. Apply a little bit of coriander chutney onto one bread slice, put the onions, puri and tomatoes. Cover with the grilled bread slice. Put the boiled potato, cucumber and beetroot (if using) and a slice of cheese. Place another bread slice on the top, making sure the buttered side is on the top.

3. Prepare the rest of the sandwiches in the same way and grill on a tava or a toaster.

4. When serving sprinkle sweet chutney, green coriander chutney and the sev generously on the top

5. Garnish with chaat masala, lemon juice and chopped coriander leaves. Serve hot

sev puri sandwich

Approximate preparation and cooking time: 30 minutes

Makes: 4 sandwiches

sevpuri sandiwch2

PANEER KOLHAPURI

Even before I realise, the kids seem to be at home for another half term break, which means more fancy cooking. The weather being all wet and gloomy, a nice and spicy curry would be just the dish to make! Came up with Paneer Kolhapuri from a video posted on ReadySteadyEat.

Paneer Kolhapuri3

This is what you’ll need

For the paneer

Paneer: 250gms

Onions: 2 (finely chopped)

Tomato puree: 3 tomatoes

Chilli powder: 1tsp

Turmeric powder: 1/2tsp

Garam masala: 1/2tsp

Green chillies: 5 (chopped)

Ginger garlic paste: 2tsp

Oil: 1tbsp

Coriander leaves: 2 tbsp

Salt to taste

For the Kolhapuri Masala

Oil: 1tbsp

Coriander seeds: 1tsp

Red chillies: 3

Cloves: 5

Peppercorns: 5

Desiccated coconut or Dry coconut slivers: 1/3 cup

Bay leaves: 2

Sesame seeds: 1/2tsp

Cinnamon: 1″ piece

Cardamom: 2

Cumin seeds: 1/2tsp

Fennel seeds: 1/2tsp

 

Let’s get cooking

1. Cut the paneer pieces into bite sized pieces and keep aside.

2. Heat the oil in a pan and roast the ingredients mentioned under Kolhapuri masala. Roast for 2 to 3 minutes.

3. Once it cools down, grind to a fine powder.

4. Heat some more oil in a pan and fry the ginger garlic paste for a minute.

5. Add the chopped onions and green chillies. Cook for a couple of minutes, until the onions are soft.

6. Add the tomato puree, salt, chilli powder and turmeric powder. Cook till thick and oil leaves the sides of the pan.

7. Add the prepared kolhapuri powder along with garam masala and mix well.

8. Add the paneer pieces and mix well until all the paneer is coated with the gravy.

9. Bring to a boil, garnish with coriander leaves and serve with naan or roti.

Paneer Kolhapuri1

Approximate preparation and cooking time: 40 minutes

Serves: 4

Paneer Kolhapuri

TOMATO METHI RICE (TOMATO AND FENUGREEK RICE)

I usually end up making a very simple Methi pulao every time I buy Methi. This time however decided to spice it up a little more with flavours and got the idea from Tarla Dalal’s recipe. The original recipe used brown rice, but I did not have brown rice, so used regular basmati rice instead.

tomato methi rice1

This is what you’ll need

Rice: 1 cup

Methi leaves: 2 cups (finely chopped)

Onion: 1 (finely chopped)

Tomato: 1 (finely chopped)

Garlic: 4 cloves (finely chopped)

Green chillies: 3 (finely chopped)

Coriander cumin powder: 1tbsp

Chilli powder: 1tsp

Turmeric powder: 1/2tsp

Cardamom: 3

Cloves: 3

Cinnamon: 1/2″ piece

Bay leaf: 1

Oil: 2tbsp

Salt to taste

Let’s get cooking

1. Wash and soak the rice in water for 15 minutes to half an hour.

2. Heat the oil in a pan and season with the whole spices (bay leaf, cardamon, cloves and cinnamon)

3. Add the onions and saute until transparent.

4. Add the green chillies and garlic and fry for a minute.

5. Mix in the chopped methi and fry for a few more minutes.

6. Add the dry powders and fry for 30 seconds.

7. Add the tomatoes and cook until they are pulpy.

8. Drain out the rice and add it to the tomato/ methi mixture, along with 2 glasses of water and salt.

9. Cover and cook until the rice is done and all the water absorbed.

10. Mix well and serve hot with raita.

tomato methi rice

Approximate preparation and cooking time: 35 minutes

Serves: 3-4

AAM KA PANNA (RAW MANGO DRINK)

Come the summer and the raw mango, mango season, Aam ka panna is one drink that was made without fail when I was growing up. Most times I end up making what everyone else likes, but when I bought the kairis (raw mangoes) this time I had made up my mind that I will make the panna which i missed so much. An easy to make, refreshing drink, perfect to beat the heat!

aam ka panna

This is what you’ll need

Kairis (raw mangoes): 5 (medium sized)

Jaggery: 1 to 1 1/2 cup (depending on the sourness of the raw mangoes)

Cardamom powder: 1/4tsp

Salt: To taste

Let’s get cooking

1. Peel the kairis and pressure cook until soft.

2. Remove the seed and make a puree with the flesh of the kairis. Keep aside.

3. In a pan add the jaggery along with half a glass of water and heat until the jaggery melts.

4. Add the salt and cardamom powder. When the mixture has cooled down add the mango puree. Dilute with water as required.

5. Refrigerate and serve chilled.

Aaam ka panna2

Approximate preparation and cooking time: 30 minutes

Serves: 6

Aam ka panna1

ADRAKI MURGH (GINGER CHICKEN)

After a few days of cooking simple vegetarian food, my kids start longing for some non vegetarian food and I always end up pampering their taste buds. This time it was with Ginger Chicken, I adapted the recipe from cubesnjuliennes.com by Farrukh, which had the recipe for ginger mutton. This turned out really good with chicken too.

Adraki Murgh1

This is what you’ll need

Chicken:  1 (cut into medium sized pieces, approx 8 to 10)

Onions: 4 (finely chopped)

Ginger garlic paste: 3tsp

Yoghurt: 3/4 cup (whipped)

Poppy seeds: 1½tsp

Sesame seeds: 1½tbsp

Coriander seeds: 1tbsp

Cinnamon: 1″ piece

Black pepper corns: 8-10

Turmeric powder: ½ tsp

Red Chillies: 1tsp (preferably Kashmiri Chillies, crushed)

Garam masala: 1tsp

Ginger: 1tbsp (finely chopped)

Green chillies: 3 (slit)

Curry leaves: Few

Lemon juice: 1tsp

Ginger juliennes: 1tbsp

Oil: 2tbsp

Warm water: 1 cup

Salt as required

Let’s get cooking

1. Dry roast the sesame seeds, poppy seeds and coriander seeds.  Cool and grind it to a fine powder.

2. Heat the oil in a pan. Add cinnamon, black pepper corns and onions. Fry till onions are soft and translucent.

3. Add the chicken and sauté well on high heat for 2 minutes.

4. Reduce the heat and add ginger-garlic paste, turmeric along with the crushed red chillies.

5. Slowly add whipped yoghurt and stir continuously till it gets mixed well (This will avoid curdling of the yoghurt). Let it cook for 3-4 minutes or till oil starts separating.

6. Add the garam masala powder and the above roasted ground masala powder.

7. Add salt, chopped ginger and a cup of warm water.  Cover and cook until the chicken becomes tender.

8. Finally add the curry leaves, lemon juice, slit green chillies, ginger juliennes and cook for a minute on high heat.

9. Dish out, garnish with coriander leaves and serve hot with roti or rice.

adraki murgh

Approximate preparation and cooking time: 1 hour

Serves: 6

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