Chicken in Green masala

We usually make chicken in red gravy but hubby dear is fond of green masala. he prefers green chilies over red. So taught of making him happy and prepared the yummy chicken in green masala. We enjoyed with steamed rice and some rotis. Please do try it and I am sure you will fall in love with it.

Ingredients:
Chicken - 800gm
onion - 1 finely chopped
whole garam masala - 2 small sticks of cinnamon, few pepper corns and cloves
garlic - 4 to 5 finely chopped
curd - 1 cup
turmeric - 1/4 tsp
garam masala pwd - 1 tsp
salt - to taste
oil

Marination:
ginger garlic paste - 1 tbs
turmeric - 1/2 tsp
red chilli pwd - 1 tsp
garam masala pwd - 1/2 tsp
curd - 2 tbs (use it from the 1 cup curd listed above)
salt - to taste

Green masala/paste:
Mint leaves - 1 spring ( 8 to 10 leaves )
fresh coriander - 1 small bunch
green chilli - 4 ( as per your spice intake )
coconut - 1/2 cup grated
onion - 1 sliced
cashews - 10 soaked in warm water for 15 min
oil


Method:
Marinate the chicken with all the ingredients listed in the marination table and keep in refrigerator minimum for 30 min.

For preparing the masala heat oil in a skillet add the onions cook until they turn light brown now add the coconut and stir fry until it becomes brown switch off the flame. keep aside.while it cools start grinding the masala add mint leaves, coriander leaves, green chilies and cashews and grind (no need of adding water) grind to a paste now add the onion and coconut and grind to a fine paste. Keep aside

Now heat oil in a kadhai add the whole garam masala once it splutters add the chopped garlic and onions. Cook until onions become soft. Add the turmeric and garam masala pwd cook for a minute now add the green masala cook until the raw smell vanishes. By now your kitchen will be filled with a very inviting aroma. Add the chicken and coat it properly with the whole masala. Lower the heat add the curd and again mix. Check and add salt if required. Add water according to the required gravy and cover the kadhai with a open plate put water in the plate and cook on medium flame for 15 min.
After 15 minutes check if the chicken is cooked if not again cover and cook.
Enjoy with steamed rice or naan/paratha or even plain rotis.

 sending the recipe to http://cuisinedelights.blogspot.in/2012/06/spotlight-curries-gravies-announcement.html and http://riappyayan.blogspot.com/2012/01/announcement-of-my-event-spotlight.html

Vermicelli Kheer (Shevayanchi kheer)

A very common desert  made for festivals or puja or any normal day. Its one of my fav sweet dishes. My toddler too enjoys it I add lots of powdered cashews and almonds when making for her. So here goes the recipe.

Ingredients:
Roasted Vermicelli - 4 tbs
milk - 2 cups
sugar - 3 tbs
cashews - 8 roasted in ghee
raisins- few roasted in ghee
almonds - 8 to 10 chopped
saffron - a pinch
cardamom powdered - 1/2 tsp
nutmeg - a pinch

Method:
Boil milk along with vermicelli, sugar, saffron , nutmeg. Boil for at least 10 to 15 minutes the vermicelli should be very soft and the milk will start changing the color. Add the roasted cashews, raisins and chopped almonds with cardamom boil for 5 minutes and switch off the flame.

P.S. My mother always says me to add very little salt when preparing sweet dishes. I always add it.

Enjoy hot or chilled.

KFC Chicken fry

This recipe is adapted from one of my favorite blogs http://tastyappetite.blogspot.com/. I just love the way the dishes are been presented by Jay. I am a big fan of KFC and Jay had posted the fried chicken recipe it looked very perfect. The texture of the chicken was so very close to the original recipe without wasting much time I tried my hands on it. Except for the addition of Oats  I haven't made any changes from the original recipe.As I had boneless chicken I cut them in strings and went ahead to make the perfect KFC chicken fry.

Ingredients:
boneless chicken - 1/2 kg
eggs - 2
milk - 2 to 3 tbsp
maida - 1 1/2 cup
oats - 1/2 cup
garlic powder - 2 tsp
onion powder - 3 tsp

red chilli powder - 1 tsp
pepper powder - 1/4 tsp
oil - to fry
salt - to taste

Marinade:
Lemon juice - 1 tbs
red chilli powder - 1/2 tsp
pepper powder 1/2 tsp
salt

Method:
Wash and clean the chicken pat dry and keep aside. Coat the chicken with the ingredients under marination and keep in the refrigerator for 1 hr minimum. Now take a bowl break eggs add milk with a pinch of salt and whisk to a smooth mixture keep aside. Start heating oil in kadhai. Now take another plate add the plain flour, oats, garlic powder, onion powder, red chilli powder, pepper, salt and mix.
Take a piece of chicken roll in the  flour mixture and coat it. Now dip the chicken in egg batter and again roll in the flour dust the extra flour and deep fry in the heated oil. Fry until crisp golden brown on medium flame. Drain on a kitchen towel.


Enjoy with ketchup.


P.S. I have added Oats to the flour just to get the crispy crunch KFC texture.

Eggs on Potato chips (Patate per eda)

Simply love the Parsi cuisine be it Dhansaak, Akuri or any other parsi delicacy. I made this recipe and it was tasting really nice.Its a perfect breakfast recipe and quiet filling too. I would like to share with all and I hope you will try it.


Ingredients:
Eggs - 2
potato wafers - 1 small packet roughly crushed
onion - 1 finely chopped
green chilli - 1 finely chopped
salt  and pepper - to taste
oil

Method:
Heat oil in a pan add onions and green chilli add salt and stir fry until onions turn light pink now add the crushed wafers and spread them over the onions. Break the eggs on the wafers add little salt and pepper (remember salt is also added to the onions) cover and cook for 2 minutes on medium to low flame. Remove the lid and slowly take the egg odd the flame.

Serve with toasted or plain bread.

Lachha Paratha

This recipe is adapted from Manjus http://manjuzkitchen.blogspot.com the pics made me drool and just wanted to try her easy lachha paratha. Manju has added kasoori methi and I am sure it must have tasted yummy but I made plain lachha paratha by using oil wanted to make a low calorie so skipped ghee or butter for roasting.

Ingredients:
Whole wheat flour - 2 cups
oil - half cup
water - to knead
salt - 1/4 tsp

Method:
In a bowl add wheat flour along with salt and knead to a soft pliable dough. Keep aside covered for 10 to 15 min. Now add 1 tbs of oil and again knead for 5 min.

Now divide them equally in tennis size balls.

Flatten the dough and dust some wheat flour roll into a normal chapati with the help of rolling pin once done add a spoonful of oil along with some flour and spread it over the whole chapati. Now start rolling the chapati you will get a long roll just pull it slightly and make it longer. Now again roll it round slowly you will get a small wheel design the end of the dough should be pressed inside. Now again roll it to a normal chapati (not very thin). Heat tawa place the paratha just after 30seconds turn it let the down portion become brown then leave oil or ghee from all sides turn and roast the other side as well. You can follow the same procedure with the remaining dough.

Enjoy with any side gravy, dal or even pickle.

sending it to http://priyaeasyntastyrecipes.blogspot.co.uk/2012/01/healthy-diet-event-host-line-up.html and http://spiceandcurry.blogspot.com/2012/07/healthy-diet-food-event-cooking-with.html#comment-form

Chickpea cutlet/ Veggie Burger with desi sauce

Wanted to take a break from the normal cooking of curries, rice....So taught of making burger for dinner I know it sounds weird a Burger for dinner but folks this is the only time where we can peacefully sit and enjoy the meal and hubby dear too enjoys it. Keeping the toddler in mind i taught of making a healthy patty with loads of carrots and some spinach. I also made a desi sauce and it complemented the patty very well I highly recommend it to all as its low calorie and very healthy. Folks do try it and you will surely fall in love with the complete package.

Ingredients for Chickpea patty:

Chickpeas - 400gm boiled and coarsely grinded
potato - 2 medium sized boiled and grated
carrot - 1 medium sized grated
spinach - 4 to 5 leaves roughly chopped
onion - 1finely chopped
cumin seeds (jeera) - 1/4 tsp
ginger garlic paste - 1/2 tbs
green chilli - 2 finely chopped
freshly chopped coriander - handful
amchur powder - 1/2 tsp
turmeric- 1/2  tsp
red chilli powder - 1 tsp
garam masala powder - 1 tsp
dhaniya jeera powder - 1 tsp
salt - to taste

To shallow fry:
Maida (All purpose flour) - 2 tbs
Bread crumbs - 1 cup
oil

Method:
Heat oil in a cooking vessel add jeera along with onions and green chilli, ginger garlic paste cook for a minute then add salt and turmeric after few seconds add red chilli powder, dhaniya jeera and garam masala powder once the raw smell vanishes add half of grated carrot and half of chopped spinach cook until they become soft now add the coarsely grinded chickpeas and grated potatoes,amchur powder and chopped coriander mix it properly and cook it for a few minutes. Add salt if required.
Once cool then apply little oil on your palm and make round tikkis.

For frying take a bowl add maida along with little water make a thin paste. (little thinner than dosa batter ). heat oil in a frying pan dip each patty in the flour paste then in the bread crumbs and shallow fry until crisp brown. Drain on a kitchen towel. Enjoy with tomato chilli garlic sauce.

Now the same cutlet can be used in the Burger.

Desi sauce:

Ingredients:
Thick yoghurt - 1 cup
carrot - 1 small grated
spinach - 2 leaves roughly chopped
salt - to taste
black pepper - a pinch
sugar - 1 tsp

Method:
Whisk the curd add remaining carrots and spinach used in the chickpea patty along with sugar, salt and pepper mix well and chill in the refrigerator.

Assemble:
Slightly toast the burger buns now apply little mayonnaise and tomato garlic chilli sauce then some lettuce, onions and tomatoes add a spoonful of desi sauce and the patty or any cutlet cover the bun and enjoy.

P.S. The quick desi sauce can be used in sandwiches or any wraps specially for kids as its healthy and yummy.

The desi sauce looks yummy

Burger is ready

Tawa Pulao

A plate full of spicy Tawa Pulao along with some mango pickle and fried papad wow! Another famous street food from Bombay.  In no time the Tawa Pulao has gained immense popularity in all the age groups, its filling yummy and contains lots of veggies. We can make a lot of innovations with it by adding eggs and chicken. This time I stuck to the original Tawa Pulao with veggies.

Ingredients:
Cooked Basmati rice - 1 cup
Mixed vegetables - 1/2 cup (I used carrots, french beans & green peas)
onion - 1 medium sized cubed
tomato - 1 chopped
asafoetida - a pinch
ginger garlic paste - 1 tsp
cashews - handful
black cumin seeds - 1/2 tsp (shahajeera)
red chilli powder - 2 tsp
turmeric - 1/1 tsp
garam masala powder - 1 tsp
dhaniya jeera powder - 1 tsp
red food color - 1/4 tsp (optional)
pav bhaji masala - 2 tsp
fresh chopped coriander - handful
salt - to taste
oil/butter - tempering

Method:
Heat oil in a skillet fry the cashews until light brown and keep aside now add shah jeera along with asafoetida. Add onions once they start changing the color add the ginger garlic paste. Throw the veggies and cook for a minute add  red chilli powder, turmeric, garam masala and dhaniya jeera powder cook for a minute now add the tomatoes along with cashews,pav bhaji masala and salt mix and sprinkle very little water you can add the red food color mix and add the cooked rice nicely mix the rice cover and cook the rice on low flame for 2 to 3 min garnish with fresh coriander and serve with raita or any side gravy.

We enjoyed with Veg kofta the combination was deadly.I will soon post the recipe till then happy cooking and blogging!