Chilly Chicken

Ingredients:

300 gm Thigh Boneless chicken ( cut in small pieces)
1 capsicum (cut in square chunks)
2 onions ( cut in square chunks)
1 garlic pod (chopped fine)
1 small piece of ginger (chopped fine)
4 green chillies slit
Salt
pepper
1 tbsp cornflour
2 tsp soya sauce
2 tsp white egg
Pinch of Ajinomoto (optional)
Oil

Sauces mixed together:
2 tbsp soya sauce
1 tsp tomato sauce
1tsp vinegar
1tsp green chilly sauce (optional)
1tsp cornflour dissolved in half cup chicken stock or water. (Increase water n sauces if you want more gravy)
(Mix all the above n keep aside)

Method:
Marinate the chicken with salt, pepper, cornflour , ajinomoto and white egg.Keep aside for 1hr.Heat some oil in a deep pan and shallow fry the chicken pieces so its well cooked.Keep the pieces aside.In the remaining oil, quickly saute on high heat- the ginger, onions, chillies, capsicum n garlic in this order (we want the garlic to be slighly raw for flavour).Now pour in the sauces and cook for a minute or so till the sauce thickens.Add in the chicken and give it a good stir.Taste and Adjust sauces/seasoning if needed. Serve Hot wit a Glass of Wine!!

Lemon -Pepper Garlic Chicken

Ingredients:

6 chicken drumsticks 

Juice of 3 lemons

1tbsp freshly ground coarse black  pepper

1 onion (sliced)

70 gms amul butter

6-7 garlic flakes (chopped)

Salt

Hot water

Method:

Heat butter +1 tsp oil in a pan. Add in the chicken drumsticks and cook on high heat for 5-7 mins to seal the juices in.Add in salt and the sliced onions and cover and cook for a while, till the onions become soft .Once the chicken is 80% done ,pour in 1 cup of hot water just to give it a very slight gravy,cook for 5 mins more and mix in the lemon juice ,chopped garlic and pepper.Stir in continuously,

the lemon juice helps bring thicken the gravy and lipto’s around the chicken.

Finger licking chicken is ready,gets over in minutes!! 

Lehsuni Murgh wit Fennel seeds!

Lehsuni  Murgh wit Fennel seeds!  

Ingredients:

2 pieces Chicken Leg Thighs (200 gms each)

1 ½ tbsp Ghee

Marination:

2 tbsp thick curd

1 onion (paste)

Juice of 1 lemon

1 garlic pod (coarsely crushed)

½ tsp turmeric powder

½ cup chopped  coriander leaves

Spice mix (coarsely ground):

1 tsp fennel seeds

1 cinnamon stick

½ tsp black peppercorns

4 dry red chillies

2 cloves

Method:

Make a few slits in the Chicken.Mix in the ingredients mentioned under the marination to the

 chicken and keep refrigerated for 6-8 hours .Heat the ghee in a flat pan seal the chicken on each 

side for 2 minutes.Place the masala on the top of the chicken and cover and cook for few minutes.

Flip the chicken on each sides  and keep pouring the masala over it to keep it juicy and to cook it evenly.Open lid and check,add in a few splashes of water to avoid the masala from sticking to the pan.Allow the the chicken to cook  well,once done take off heat and enjoy wit hot chapattis!!

Achari Kathal (Jackfruit)

Achari Kathal (Jackfruit)

I think is this the best recipe that works wit Kathal and that too without onion/tomatoes.
Everyone at home loved having it!

Ingredients:
300 gms Kathal (jackfruit)
2tsp grated ginger
mustard oil
salt
pinch of asoefatida
1/2tsp Haldi (turmeric powder)

Spice mix:
1tsp saunf (fenugreek seeds)
1/2 tsp methi dana
1/2 tsp kalonji
2dried red chillies
1/2 tsp ajwain

Method:
Cut the jackfruit into thin and small slices.Put it in a cooker and allow it to pressure cook for only 1whistle.
Open the cooker and strain the jackfruit under running water and keep aside.Heat mustard oil in a Kali 
kadai(iron kadai), when hot saute the grated ginger and add in the ingredients mentioned under the
 spice mix and saute for another 2mins.Add in the haldi, kathal and salt together.Saute well for 5mins
 to mix in the spices.Add in amchoor powder, mix well and take off heat.Garnish with corainder leaves
 and Enjoy!!!

Water chestnuts wit Spring Onions!

I’ve never been too fond of water chestnuts but always liked it at Chinese Restaurants.So I thought of  

making it this time and it was yumm!!

Ingredients:

8-10 water chestnuts (singhada)(chopped in small cubes)

3 sprigs of spring onions (chopped fine)

1tsp each of  chopped ginger garlic

1 star anise

1tbsp schezwan sauce (I used ching’s schezwan sauce)

Salt

Pepper

Lemon juice

Oil

Method:

Heat Oil in a pan ,add in the star anise and sauté the ginger garlic for 2 minutes.Add in the schezwan

 sauce and chopped water chestnuts.Give it a quick stir to keep the water chestnuts crunchy.Mix in the salt,pepper and green onions.Stir for another 2 minutes and take off heat.Now add in the lemon juice 

and enjoy it with steamed rice.

Ginger Garlic Prawns wit Spring Onions!

Ginger Garlic Prawns wit Spring Onions!

20 pieces medium sized  prawns

3-4 sprigs of spring onions (chopped fine)

1 garlic pod (chopped fine)

1 ” inch ginger (chopped fine)

Butter +1 tsp oil

2 kafir lime leaves (chopped)

1 tsp coarse black pepper

1 tsp soya sauce

Salt

Juice of 1 lemon

Method:

De-vein and wash the prawns,sprinkle a little salt ,pepper,soy sauce and lemon juice and keep aside

 for 15 minutes.Heat oil+ butter  in a pan,sauté the garlic+ginger+kafir lime leaves for 2 minutes.Add

 in the prawns and cook them on high heat for 5-7 minutes.Once done add in the spring onions,salt and pepper.Cook for another 2 minutes and Take it off  heat and garnish with lemon juice.Enjoy!! 

Kada Prashad (Atta Halwa)

I’ve always wanted to try my hands on Kada prashad which is a sacred pudding  served in the Gurudwara.

I finally made it on the occasion of Gurupurab for my daughter as she was supposed to take it to school.

Ingredients:

 1 cup Atta (wheat flour)

1  cup Ghee (clarified Butter)

3/4^th  cup Sugar

3 cups  Hot water

1 tbsp Butter

Mixed nuts

Method:

Dissolve the sugar in hot water and keep aside.Heat the Ghee in a Kadhai (deep pan).Once hot,add in the

 Atta slowly.Stir and Bhuno  it continuously on a low flame to avoid it from burning.You need to cook and

 stir this for appx 10-15  minutes on low flame till the Atta gives in a nice aroma and starts leaving oil on the sides.Once you reach this stage and you get a brown color ,add the sugar and water mix  slowly.Continuosly stir while adding this sugar water mix to avoid lumps.Stir till it finally thickens,add a tbsp of Butter at the 

end and mix.And the most divine prashad is ready!! Decorate with nuts and serve hot!

Steamed Fish wit Burnt Garlic & Kafir lime !

Steamed Fish wit Burnt Garlic & Kafir lime !

A simple recipe,easy to make and with a burst of flavours!

Ingredients:

Sole fish fillets 300 gms  

4 kafir lime leaves

Thin juliennes of ginger (used a little)

1 pod garlic (minced finely,keep half of it to for the end)

Salt

Black pepper

2 bird chilles

Juice of 1 lemon

Sauce:2 tbsp soy sauce+ 1tsp ketchup+ 1 tbsp water+

1 maggi chicken cube (mix all this )

Olive oil

For burnt garlic:

Heat some oil in a small pan, when boiling hot drop in the garlic .Take it off

 heat ,give it a quick stir (avoid it from turning black) and return back to the

heat .Repeat this till the minced garlic if crisp and turns golden brown.

Method:

Marinate  and refrigerate the fish for 20 mins with salt,pepper and lemon juice.In a bowl mix in the 

 sauce+ kafir lime leaves+half minced garlic+ 2 chopped bird chillies+ginger juliennes. Grease a foil 

sheet with olive oil and place the fish in it and pour over the bowl mix.Seal the foil from the sides and

 leave it open in the centre.To steam the fish,fill in water in the lower part of the steamer and bring it to

 a boil.Now  place the sealed fish in foil in the upper part of the steamer and steam it for 10mins.

Once done,top the fish with burnt garlic and serve it with steamed veggies and steamed rice.Enjoy!!!

Grilled Mint Chicken!

Grilled Mint Chicken!

A yummy delight with my own Spice Mix…

Ingredients:

½ kg chicken (I prefer leg thighs cut in pieces)

Marinate:

3 tbsp hung curd

1 pod garlic

1 cup mint leaves

½ cup coriander leaves

Juice of 1 lemon

1 tsp cumin seeds
1/2 tsp ajwain 

1 tsp coriander powder

1 tsp chaat masala

2 green chillies

A little salt

1 tbsp oil

Method:

Except the curd,grind all the ingredients together  mentioned under the marinate.

Now mix this marinade and curd to the chicken.Marinate the Chicken for 7-8 hours.

Once the charcoal is hot,place the Chicken on the grill.Brush the pieces with melted butter 

 for making it more yummier  and inorder to avoid the chicken from getting dry .

Once done sprinkle chaat masala and lemon juice and serve it with green chutney ,onions and Wine J

Crispy Karelas wit Onions!!

Crispy Karelas wit Onions!!

One of my favourite dishes with Dal Chawal and totally addictive! Though fully fried but

 once in a while totally yumm to indulge in! Learnt this from my grandmother,so a treasure for sure!

Ingredients:

4 onions sliced

½ kg karelas (Bitter Gourd) (choose karelas with a slightly smooth skin)

Salt

Chaat masala

Chilly powder

Method:

Wash the Karelas and pat dry (do not peel).Cut into thin round slices and keep aside.Heat oil in

 a kadai (deep pan).Fry the onions till golden brown(do not allow it to burn) and keep aside.After

 the onions deep fry the karela slices till golden brown and add it to the onions.Mix in salt,chaat 

masala and red chilly powder and yummy chippy karelas are ready.
Its all the more tastier even the next day after refrigerating!!

Garlicky Peppery Chicken!

A simple but deliciousss Recipe!
Recipe courtesy : Rajeev Nandagopal

2  Chicken leg Thighs (200 gms each appx)
2"piece of ginger sliced into Juliennes
1 whole Garic,each clove sliced into 2
1 1/2 onion sliced long
2 green chillies slit at the ends
1 cup chopped Coriander leaves
1 tbsp butter+1 tsp oil

Juice of 1 lemon

Dry roast the following,cool,and pound to a coarse consistency
----------
1 tbsp pepper corns
2 tsp coriander seeds
1/2 tsp cumin seeds
A pinch of asoefatida
3 cloves
3green cardamoms
2"stick cinnamon

1 star anise

-------------
Method:
Heat the butter + oil in a flat pan and saute onions till golden  brown.Add the 

Ginger Juliennes and half the garlic and saute for a while.Add the chicken and

 salt and saute on high heat for 5 minutes.Make sure the onions do not get burnt.

Add a few splashes of water to ensure that the chicken gets half cooked and that 

the onions dont burn.Now add a pinch of asoefatida to the pounded masala mixture 

and mix it in water.Add this to the chicken and mix well.Add about 100ml hot water

 and cook closed till 90% done.Just 5 minutes before you take it off the flame,add in the

 green chillies,rest of the garlic(chopped this lot roughly),chopped coriander and cook for

 another 5 minutes .Add in the lemon juice and this amazing dish is ready!!

Bhune Kamal Kakdi ki sabzi (lotus stem)

Bhune Kamal Kakdi ki sabzi (lotus stem)

Just love the Crunchiness of this vegetable!
Ingredients:
2 lotus stems
1 chopped onion
2 medium size chopped tomatoes
1tsp red chilly powder
1tsp amchoor powder (dry mango powder)
1/2 tsp haldi (turmeric powder)
Salt
Normal cooking oil and my fav Kaali kadai (iron pan)
Method:
1. Wash the lotus stems under running water,peel them n wash them again
 thoroughly as they are caked wit mud.Cut them in thin diagonal slices n dip 
them in cold salt water for 10mins.Remove from water n keep aside.
2. Heat oil in a kaali kadai, saute onions till golden brown.Now add in the salt 
n tomatoes.Cook the tomatoes well till the masala leaves oil.
3.Add in the sliced kamal kakdi along wit the amchoor powder, chilli powder n
 haldi.Saute well n cover n cook on slow flame.Add water in small intervals so that
 it doesnt stick to the pan.
4.Cook for around 10-12 minutes stirring in intervals once the lotus stems are soft ,
 take off heat n garnish with coriander leaves n Enjoy this crunchy dish!
Ps: Usually the kamal kakdi is boiled or steamed before adding the masalas.
But I like it without boiling as the texture of the kamal kakdi is best enjoyed when half crunchy n half soft!

Smoked Keema Masala!!

Smoked Keema Masala!!

The method of this recipe is inspired from Atul’s  Nepali bhutwa mutton

(Thank you).

I added in a bit by creating my own red paste and a few changes here n there.

The outcome was superb!!

Ingredients :

800 grams Minced Mutton (Keema)

3 onions sliced

2 tomatoes (cut in two halves and place them in a micro proof bowl and heat for 

3 mins,grind to a puree when cool)

1 cinnamon stick

2 green cardamoms

7-8 cloves or laung (freshly ground,keep aside to be used at the end)

Salt

Mustard oil- ¾ th of a cup

Red paste- (Grind the below to a fine paste,add very lil water)

1 garlic pod

4 dry red chillies

½ tsp turmeric powder

3 green chillies

2 tsp Meat masala or 1 tsp garam masala

1 tsp red chilly powder

Method:

Heat Mustard oil in a pressure cooker or a deep Pan.Burn the mustard oil and 

take off heat,add in the cinnamon stick and green cardamoms.Once the oil gets 

flavoured,return to heat and  add in the sliced onions ,sauté till golden brown 

(on a slow flame).Now add in the keema (I got the meat washed before getting it

 minced,as washing it post loses the flavour).Bhuno the keema with salt on high 

heat for 10 mins on high heat to seal the juices.Now lower the flame and let it bhuno

 for good 15-20 minutes till the keema changes color,add splashes of water in between.

Now  tilt the cooker so that the oil flows on the side  and sauté the ground red paste in

 this oil for 2-3mins.Mix the masala and keema well and cook for another 5 mins.

Add the tomato puree and let it cook well till it leaves oil.Add in 1-2 cups of water.

Once keema is completely  done,mix in the ground clove powder  and take off heat.

Keep it covered for 10 minutes.

Now comes the smoking part (my fav):

Heat a small piece of charcoal.Once red hot place it in a katori(steel bowl).
Immediately place this katori over the keema,pour half a tsp of ghee over 
the charcoal and cover the cooker with a lid.Let it smoke the keema  for 5-7 mins .
Take the Katori out  and your Smoked Keema is ready!!!Enjoyyy