Saturday, 18 February 2017

Coconut Ladoo Recipe

Coconut or Nariyal Ladoo Recipe

Dear Readers,

Today the recipe that I am going to share is not mine but my Mom's recipe. Though she is more famous for her soft and stuffy paranthas in my family but this time she tried something new, the Coconut ladoo.

Since we moved to Bangalore, my mom has made few friends who are south Indians and she has been learning few things. And coconut is available in abundance here. My kids love sweets and she made is especially for them.

I used to think making desserts or sweets is really difficult and complex but more I have seen my wife make those wonderful desserts like Bread and Egg Pudding, Tutti Fruity Cake and Mocha Mousse, I now know how easy are these. Do check out these recipes too by clicking on the name.

So this is how the amazingly tasty coconut ladoos look like.

Coconut or Nariyal Ladoo
Coconut or Nariyal Ladoo

Coconut or Nariyal Ladoo
Coconut or Nariyal Ladoo
So, here is the simple recipe for mouth watering Nariyal Ladoos.

Coconut or Nariyal Recipe



By

Perfect and easy home made sweet ready for festivities

Prep time:
Cook time:
Total time:
Yield: Serves 4

Ingredients:
1 finely grated Coconut
Few thinly sliced Almonds
300 grams Sugar

Method:
  1. First of all, mix the grated coconut, sugar and almonds in a bowl and keep it for 1 hour.
  2. Now take a wok or kadhai and heat it on medium.
  3. Add the mixture and roast it for 25-30 minutes stirring in between.
  4. Once it starts to stick a little, take it off the heat and let it cool down.
  5. Once cool, wet your hands with water and start making round balls or as we call the ladoos.
Your Coconut or Nariyal Ladoos are ready. Store it in airtight jar and enjoy one ladoo at a time. Just saying because it is sweet.

Do leave your comments below about the recipe or if you have any questions.

Thanks,
Raj

Sunday, 12 February 2017

Amritsari Fish Fry Recipe

Amritsari Fish Fry Recipe

Craving for good North Indian Food  has made me try all those amazing staple dishes which are so common in northern part of the country. Amritsari Fish Fry is one of them and I have always wondered how do they make that marinated fish on the road side 'thelas' in Punjab, especially in Amritsar where it originated. It is a real staple in Amritsar or Punjab like you have chaat in Delhi or 99 Variety Dosa in Bangalore. Punjab has 5 rivers so all the fish is river water fish.

Ever since I have moved to Bangalore, I haven't found good food as per my palette and now I make those basic ones like Chicken Curry, Tandoori Chicken, Afghani Chicken, Chicken Malai Tikka and many more at home. They are healthy and taste even better as I make them with authentic ingredients rather than cheap alternatives.

Fish is another thing that I have started enjoying but purely in form of fried fish. Somehow I do not like Fish curry. But I love fried fish so much. One of the reasons I love fish it is that it is one of the easiest of non vegetarian foods. One that that I usually make is Tawa Fish Fry.

But this Amritsari Fish Fry is totally different thing. The taste and smell of Ajwain in the batter and sourness of lemon juice and Vinegar which has seeped inside the fish is a simple blast of flavours. Ajwain has another purpose apart from adding to the taste, it counters the gastric that is produced by combination of Fish and besan (Gram flour). But that's cooking, science and art both, isn't it?

Take a look at Amritsari Fish Fry that I make this weekend.

Amrtsari Fish Fry
Amrtsari Fish Fry

Amrtsari Fish Fry
Amrtsari Fish Fry

Amrtsari Fish Fry
Amrtsari Fish Fry
 Doesn't it look awesome? Trust me, make it in the day, chill your beer and you will thank me for the idea!

Let's see how can you make Amritsari Fish Fry, I am sure you know how to chill your beer.

Amritsari Fish Fry Recipe



By

Famous in Amritsar (Punjab) in India, this is simple yet full of flavours and a perfect snack.

Prep time:
Cook time:
Total time:
Yield: Serves 4

Ingredients:
Seer Fish cut in Fillets. Any fish will do which has single bone
1 tablespoon lemon juice
1 tablespoon vinegar
1 tablespoon Ginger Garlic Paste
Sale to Taste
1 tea spoon Red Chilli Powder
1 tea spoon Ajwain
2 tablespoons Besan or Gram Flour
2 tablespoons Curd
1 Egg

Method:

First Marinade:
  1. Take fish fillets in a bowl.
  2. Add salt, lemon juice, red chilli powder and ginger garlic paste and mix well.
  3. Leave it for 20 minutes to marinade,.
This will ensure that that spice and lemon seeps into the fish.

Second Marinade
  1. Now add besan, vinegar, ajwain, curd and egg.
  2. Mix well and leave for marination for 10 more minutes.
Egg will help in giving crispness to the fish. Now heat the oil and deep fry the fish till it is golden brown, a little darker shade of brown actually.

When deep frying I use the a simple method, fry on medium first so that it gets cooked from inside and then turn up the heat to give that crispness.

Amritsari Fish fry is ready, serve it with onions, green chutney. Don't forget to squeeze a lemon on onions and may be little chaat masala on the fish. Oh, must not forget the Beer that is chilling in the fridge.

Hope you loved the recipe.

Love,
Raj

Saturday, 11 February 2017

Afghani Chicken Tikka Recipe

Afghani Chicken Tikka Recipe

Ask a Delhi guy like me what's my favourite snack to go with drinks on chilly winters nights while going boom boom with music in his car, answer will be Tandoori Chicken or Afghani Chicken. While Tandoori Chicken is little spicy, Afghani Chicken is for who love mild spices but is yet rich, juicy and succulent. Marinated in rich cream with other spices, it is grilled in tandoor (clay oven). Trust me, it is heavnly. Put more cream in it and you can reach sevneth heaven of culinary world.

I moved to Bangalore a year back and despite trying many places to satisfy my craving for good north indian food, I finally decided it was time to make it at home as I was unable to find anything with same taste that you get in Delhi.

I have tried many, Tandoori Chicken being on of the, you can find the recipe here. But Afghani Chicken was always on my bucket list and finally it is checked. Yay!!

But I did not try the conventional Afghani Chicken which is done with big chicken pieces with bone. I did the Afghani Chicken Tikka which is without the bone. A similar one I have tried earlier was Chicken Malai Tikka (Recipe link here) which is almost as good but different in taste.

Afghani Chicken
Afghani Chicken

Afghani Chicken
Afghani Chicken
See, how delicious it looks. Mainly it is white in color, has little color because of barbecue and it is done medium rare which means it is super juicy and melting soft inside.

I will now take you straight to the recipe so that you can stop drooling.


Afghani Chicken Tikka



By

Afghani Chicken is a famous dish up in north made with mild spices and paste of cream and Cashew nuts.

Prep time:
Cook time:
Total time:
Yield: Serves 4

Ingredients:
750 gms Boneless Chicken cut into small pieces.
1 cup Cashew Nut Paste
1 cup cream
Ginger Garlic Paste
Vinegar
Salt
White Pepper Powder
1 Egg
Lemon Juice
Melted Butter for Basting

Method:
  1. First Mix all these things and marinade for 30-40 minutes.
  2. Now you can grill it in Oven or over a charcoal or electric barbecue.
  3. If you are doing it in Oven, pre-heat the oven first.
  4. Roast it at 200 degrees for about 15 minutes while turning half way through and basting with butter. Use the same method in Microwave if it has convection mode.
  5. It is best to do on charcoal as you can turn it over as and when and keep basting butter to keep it juicy. You just need to do it like 5-7 minutes on each side on direct heat.
  6. Take it off the heat and let it rest for 5 minutes.
  7. Resting is very important as chicken is still cooking off its own heat. Resting helps in all the juices settling down and this is a very critical step.
  8. Serve it with Onion and green chutney.
Now how easy was that. For this obviously you need special equipment like Convection, Oven or Barbecue but let me tell you it is worth it. Do try it!

Hope you will try it and enjoy the same.

Love,
Raj

Wednesday, 8 February 2017

Punjabi Egg Curry Recipe

Egg Curry Recipe or How to make Egg Curry


Growing up in a punjabi family, one of the staple curries that I would eat is Egg Curry. And I used to love the way my mom will make it. I still do. But then there are things you take for granted and it is the same with me. Being busy in making those fancy dishes like Chicken Korma, ToumChicken, Hummus, Piri Piri Chicken and many more, I never tried my hand on this really delicious Egg Curry.
I remember enjoying the hot serving of Egg Curry with hot chapatis directly off the tawa in chilly Delhi winters. Trust me, when you are hungry, this simple thing is heaven. Imagine me and my siblings fighting for that extra egg in our curry. Being the youngest I will get it too.!
So, I decided to get into the kitchen and try my hand on it. It actually is a lot like other North Indian curries and very simple. You can also do some variations in it. I just make the basic one but I will tell you about it.

Here is the humble Egg Curry.

Egg Curry Recipe
Egg Curry Recipe
Boiled Eggs
Boiled Eggs


Let me tell you how to make Egg Curry.

Punjabi Egg Curry Recipe


By

Egg Curry is made using simple spices used in normal curries in north India. It is really liked mostly in northern part of India.

Prep time:
Cook time:
Total time:
Yield: Serves 2

Ingredients:
6 eggs
2 table spoons oil
Salt to taste
Half teaspoon Turmeric powder
Garam Masala
Turmeric Powder
Red chilli powder
Dhaniya or Coriander powder
2 medium size onions
2 green chillies
2 medium size tomatoes
1 table spoon Ginger Garlic paste


Method:
  1. Hard boil the eggs and peel them off.
  2. Finely chop the onions, chillies and tomatoes.
  3. Heat oil in a pan or kadhai.
  4. Add the onions and green chillies and cook for 2-3 minutes till oil separates.
  5. Now add Ginger-Garlic paste and cook for 2-3 more minutes.
  6. Now add all the spices except garam masala and cook till oil separates. TIP: keep adding little water while it gets cooked to ensure it doesn’t stick to the pan.
  7. Now add finely chopped tomatoes and cook them for another 3-4 minutes.
  8. Now the variation part. You can either put whole hard boiled eggs or cut them into halves. Another things that you can do is so deep fry whole eggs. I love this one.
  9. Now put the eggs in the gravy and cook for 1-2 minutes.
  10. Add little water as per your preference of thickness of gravy and cook till oil starts separating.
  11. Another trick that I love. Take out yolk from 2 boiled eggs and mix it in the gravy. This will make the gravy thicker if you like it that way.
  12.  Just when it is done, add garam masala and garnish with chopped coriander.
Now you can actually thank me for this Egg Curry Recipe.

I hope you liked it. Do leave your comments below and rate my recipe too. Your feedback is really valuable to me.

Love,
Raj


Sunday, 5 February 2017

Omelette stuffed with Salami

Stuffed Omelette Recipe

Eggs and me, inseparable! I just cannot get enough of eggs. It is must have in my breakfast. Whenever my mom asks me what I want to have for breakfast, invariably I will say "Omelette and Parantha". It just fills my heart with gladness! Oh la la, I just cannot stop talking about eggs.

Now, at times I do not plan what I want to cook. I will see what is in the fridge and then make something out of it. And today morning exactly this happened. My wife loves English breakfast, she is not the type of woman who loves stuffed paranthas like yours truly does. And I am a typical punjabi lad, I love my paranthas and butter. 

I saw some chicken salami and eggs in the fridge and thought of trying something different. And so I thought, why not stuff my Omelette with salami. Also, look at Shakshuka which is another fantastic breakfast.

Here is the the simple Omelette turned into a more delicious form.

Stuffed Omelette
Stuffed Omelette

Stuffed Omelette
Stuffed Omelette

Now doesn't it look so English and yummy?

Let me get you guys straight to recipe.

Stuffed Omelette



By

Omelette stuffed with Chicken Salami or Ham.Perfect Sunday breakfast in a new unique way. Full of protein and nutrients.

Prep time:
Cook time:
Total time:
Serves: 1

Ingredients:
2 Eggs
5 nos. Chicken Salami or Ham
Little Oil
Salt to taste
Black Pepper

Method:
  1. Now first of all, break your eggs in a bowl.
  2. Add salt and pepper and beat the eggs. Simple, nothing fancy.
  3. Now the fancy stuff. Stack the salamis on top of each other.
  4. Take a very small steel bowl. The size should be equivalent to what size of salami you want in your Omelette.
  5. Press it hard on the salami stack upside down and cut through.
  6. Voila, you will have perfectly round shape salamis for your Omelette.
  7. You can either heat up the salami in microwave for 1 minute or put in Omelette just like that.
  8. Now heat the tawa or flat pan. Add some oil.
  9. Pour the beaten egg and spread it across.
  10. Place salamis on the omelette like you see in above picture.
  11. Fold it and cook through.
  12. Serve it with the outer part of salami. Why to waste it?

Your Stuffed Omelette with Chicken Salami is ready! 


So cook for your husband and make him take you out for shopping on Sunday. :-)

Do rate the recipe and share your comments below.

Love Raj

Saturday, 4 February 2017

Steam Lemony Corn

Hi Guys,

After another long disappearing act, I am back. Bangalore has been keeping me busy with hardly anytime on weekends.

However, I am back with the bang as you can see that your favorite blog has a new look and much easier on the eye. And I promise you, recipes will keep on coming.

Just yesterday my wife went for veggie shopping and got a couple of corns from market. My kids love corn and so do I. But we miss the soft 'bhutta' that they sell in Delhi which is done in sand. It is oh so yummy and juicy. And I thought I might as well try something new. Not in sand though. :-)

This is what I ended up with and I have to admit, it just came out awesome, at least if I believe my wife and kids.

Steamed Corn with Lemon and Butter
Steamed Corn with Lemon and Butter

Steamed Corn with Lemon and Butter
Steamed Corn with Lemon and Butter

Thing is corn is super healthy and full of nutrition. If you have it this way, it just adds the flavour to the health.

Let me take you through simple recipe of this juicy and yummy corn:

Ingredients:


  1. 2 sweet corns.
  2. Lemon slice.
  3. Chopped coriander.
  4. Butter.

Method:
  1. First of all, steam the corn. Either in Microwave or in a pot. It will take only 10 minutes.
  2. Once it is steamed, take it out and let it rest.
  3. Heat the pan on medium heat.
  4. Add butter and just add corn. Don't wait for butter to melt.
  5. Saute it for 2 minutes.
  6. Add little salt as per taste.
  7. Squeeze lemon over it and give it a stirr.
  8. Garnish with chopped coriander.
Voila! it is done. This super easy corn is ready for you. Kids love it. You can find few more kids recipes on this link.

Thanks again for reading. Do rate the recipe and share your comments and feedback.

Love,
Raj

Tuesday, 14 June 2016

Litpit Kaleji (Chicken Liver)

Litpit Kaleji Recipe or How to make Litpit Kaleji

Hi People,

It seems like I have been gone for eternity and I know it is true that I have not been posting for a long time. That is because I have not been cooking. Have shifted to Bengaluru and I have been staying on office accomodation for months but now my playground (kitchen) is all set and I have already started.

So, here is my first post from the new kitchen, but one of many to come from Chicken Shicken.

Last Saturday, I went into the chicken shop and got one whole chicken to make Pot Roast Chicken which you can see on my blog but then I also picked up some chicken liver, kaleji as we fondly call it in north. :P  And why do I call it Litpit? Well, because neither it is dry nor it has gravy. All the masala is covering the liver.

And like it happens, I mostly cook very impromptu dishes which are easy to make and delicious too. This Litpit Kaleji is one of them. Perfect to go with drinks (Now that is what I love doing on weekends). I never knew that such a simple 15 minutes thing could be so easy and simple.

Chicken Liver
Litpit Kaleji