Showing posts with label Non Vegetarian. Show all posts
Showing posts with label Non Vegetarian. Show all posts

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

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

Wednesday, 14 October 2015

Mint Coated Chicken

Recipe for Mint Coated Chicken

Mint is something which is so strong in flavor and aroma. I really enjoy the smell it has and love to combine it with chicken, apart from Spinach. Check the Chicken with Pesto Sauce and Spinach stuffed Chicken. The green color in both of them is awesome.

So, I decided to give a unique twist to the humble chicken breast. Not to just serve it with some sauce but to coat it with mint. Though once cooked it doesnt stay green as it browns but it still carried the mint flavor.

Look at the darkish green coat that the chicken has.

Mint Coated Chicken
Mint Coated Chicken

Mint Coated Chicken
Mint Coated Chicken
Along with the chicken, I made caramelized onions which tasted amazing and provided that crunch.
As usual chicken was juicy and tender and the mint on the outside really gave a it a different twist.

Monday, 12 October 2015

Slow Braised Lamb with Baked Potatoes

Slow Braised Lamb with Baked Potatoes

It has been such a long time that I got to cook something new. I have been very busy lately. travelling to Bangalore for work, then two consecutive weekends were busy in doing road trip to Dehradun and Lansdowne for some unwinding. The last dish I did was Fish in Lemon Butter Sauce. But now I am back! And with something amazingly continental or say perfectly simple, easy and yet delicious! 

I had been itching to try this for a long long time but wasn't getting time. And since it is not an Indian dish, It as hard to cook with my mom at home, so cooked it when it was only me, wife and kids at home. Off course, we had the chilled beer and white wine. Perfect Sunday afternoon lunch with family!

Here it is, Slow Braised Lamb with baked potatoes. I actually used mutton because it is very hard to find Lamb. It is the magic of slowly cooking the lamb which makes it all so amazing. The meat gets so tender, the herbs and spices, all the ingredients combine to end up with a mouthful of magic. Add that with the aromatic baked potatoes and you have a perfect lazy lunch.

Slow Braised Lamb with Baked Potatoes
Slow Braised Lamb with Baked Potatoes

Monday, 24 August 2015

Fish in Butter Lemon Sauce

Fish in Lemon Butter Sauce

Hey  People,

So, as it is happening, this is my second post of the day. Earlier, I posed this Mocha Mousse recipe by my wife. And, now here is what I made and relished this really, really, really simple Fish in Butter Lemon Sauce. 

Actually, I had promised my son to take him to meat shop as he wanted to see fish. So, I came home little early, took him to the shop, got some fillets and made this easy dish ready in 10 minutes flat. Timing was apt as my wife also reached home and likes to have a light early dinner. She was super happy!

Have a look below what it looks like.
Fish in Butter Lemon Sauce
Fish in Butter Lemon Sauce
Fish in Butter Lemon Sauce
Fish in Butter Lemon Sauce
Doesn't it look wondeful. Well, it tasted good as well. You will really love it if you enjoy simple yet savory dishes.

Lets get to the recipe.

Ingredients:
  1. Fish Fillets. I used Singhara (Cat Fish). You can use fish as per your preference. 
  2. 2 Lemons
  3. 4 table spoons butter
  4. Salt as per taste
  5. Black pepper
  6. Half cup white wine.

Saturday, 22 August 2015

Adana Kebab Recipe

Adana Kebab Recipe or How to make Adana Kebab

Hi Readers,

If there is one thing I really drool over is kebabs getting smoked over charcoal. The juicy, succulent, melt in your mouth kebabs just make you fall in love with them so much that you cannot get enough of it. The love is like teenage love where you want to see your beloved again and again and you will go distances to see her, or him for that matter.

Best mutton seekh kebabs I have eaten is in Karim's. They are little spicy and soft and very juicy. Though I do not know how they make it, but I came across these Adana Kebabs while going through the net. It is a Turkish kebab which has two specific ingredients, red bell pepper and cumin. Cumin is something which you will find in any Turkish dish. So, I made them at home on my Weber barbecue and enjoyed them with home made Butter Naans. Here it is below.

Turkish Adana Kebab
Turkish Adana Kebab

Saturday, 15 August 2015

Chicken Korma Recipe

Chicken Korma Recipe or How to make Chicken Korma 


Hey Friends,

There are certain dishes like Chicken Korma which are so usual in our orders when we go and eat outside in Indian restaurants that we end up taking them for granted. However, this specific dish is very close to my heart because of its texture and mild though flavorful taste.

I have made this at home so many times and yesterday I realized that I have not shared it with you lovely people. What a shame! But better late than never. Finally, look at the pics.

Chicken Korma
Chicken Korma


Chicken Korma
Chicken Korma
Can you imagine how it tastes after looking at the color of this Korma? My mom who is so specific about how she wants the gravy and the taste and true critic of my cooking, happily approved it. And as my wife and niece were out for some work and when they came, they told me that house if full of aroma of the Korma. Well, I could not have smiled wider, not the sinister one like Joker from Dark Knight. :P

There is another dish that you might want to try which is Spicy Mutton Korma. This one is spicy whereas this chicken korma is mild.

Anyway, enough of self praise, here is the recipe for you.


Ingredients:
  1. 750 grams chicken
  2. 3 medium sized onions
  3. Salt to taste.
  4. 1 table spoon Dhaniya/Coriander Powder
  5. 1 tea spoon Turmeric powder
  6. I table spoon red Kashmiri chilli powder
  7. 1 tea spoon green Cardamom Powder
  8. 1 tea spoon Cinnamon Powder
  9. 1 table spoon whole black pepper
  10. 4-5 Cloves
  11. 1-2 bay leaves.
  12. 7-8 cloves of garlic
  13. 1 tea spoon garam masala.
  14. 8-10 almonds
  15. 1 cup curd

Friday, 14 August 2015

Chicken In Pesto sauce

Chicken In Pesto Sauce Recipe Or How to make Chicken in Pesto Sauce

Hey Friends,

Day before yesterday I has posted about Toum Chicken which is sort of fusion of stir frying and Lebanese cuisine. It sure was yummy, do check it out by clicking on the link. It was full of garlic flavor and it being one of my favorite ingredients, I tried something else too, Chicken in Petso Sauce.  This was another attempt to make something for my kiddos and my niece who were asking for chicken!!

Many of you might know how to make Pesto Sauce, but still I would share it again how to make it for those who don't know. I used a very similar method to the Toum Chicken, but the flavor was totally different even though it was filled with Garlic along with Mint and Basil.


Chicken in Pesto Sauce
Chicken in Pesto Sauce

Chicken in Pesto Sauce
Chicken in Pesto Sauce

This is another super 'quicky' dish which you love to have once in a while!! Am I right? Quick and pleasurable!! Ok, I know what you are thinking but now get your track to the kitchen!!

The wonderful strong flavor of Garlic and Mint will just amaze you. Obviously the hero is the sauce but you have ensure chicken is cooked perfectly too.

Here is the recipe:

Ingredients:

  1. 1 Chicken breast cut into medium size pieces.
  2. Basil leaves.
  3. Mint Leaves
  4. 4-5 Garlic cloves
  5. Walnuts. You may use Cashew nut as well if you don't have walnut.
  6. Olive oil.
  7. Salt to taste
  8. Crushed Black Pepper.

Thursday, 13 August 2015

Toum Chicken - Chicken with Garlic Sauce

Lebanese Toum Chicken Recipe

You must be wondering what in the world is Toum, especially if you are not familiar with Lebanese cuisine. Toum in Lebanon means Garlic. Toum or garlic sauce which is served in Lebanese restaraunts with Kebabs. But it is also used as a marinade to cook along with chicken or fish because it is actually more of a paste than a sauce. This Toum goes very well with anything barbecue or roast. But I have tried it in a different way to come up with a finger licking snack which gets ready in not more than 20 minutes, including preperation. Yes, you read it right!

Toum Chicken - Chicken with Garlic Sauce
Toum Chicken - Chicken with Garlic Sauce 
Toum Chicken - Chicken with Garlic Sauce
Toum Chicken - Chicken with Garlic Sauce
Since, they day I started eating Shwarmas and Hummus and Falafels and Pita Breads, I have been so in love with Lebanese cuisine. So, when I was looking at making something unique and new using classic Lebanese method, I came across this and gave my own twist to it.

The chicken came out really tangy due to lemon and with oozing flavors of Garlic. Made in less oil so it was healthy too.

Here is the recipe:

Ingredients:

  1. 1 Chicken breast cut into medium size pieces.
  2. 1 medium sized lemon
  3. 7-8 garlic cloves
  4. 2 table spoons Olive oil
  5. Salt to taste

Monday, 22 June 2015

Pathar Ke Kebab Recipe

Pathar Ke Kebab Recipe or How to make Pathar Ke Kebab


Recently I have gained some knowledge about Hyderabadi cuisine and been making an effort to try them. Hyderabad is really a house packed for meat lovers and I am a strict meat lover.

When someone suggested to me that I make Pathar Ke Kebab, I was fascinated by this unique way to make kebabs. Kebabs cooked on stone slab, as the name suggests, are done so quickly and add a unique flavour. Just the cooking process makes it interesting. Though mutton takes longer to cook but I guess the marination and the method of cooking made it really tender in short time.

It was an improvisation of a chef of a Nizam who would demand delicious mutton (goat meat) kebabs while hunting in the woods. The chef burnt some charcoal, put a stone slab on it and cooked some kebabs over it and then it became a famous dish in Hyderabad.

Pathar Ke Kebab
Pathar Ke Kebab

Pathar Ke Kebab
Pathar Ke Kebab
In hyderabad it is done on unpolished granite but I had a long marble slab which I used. Idea is to cook on stone.

Let me get straight to the recipe.

Pathar Ke Kebab



By

Pathar Ke Kebab literally means Kebabs cooked on stone. It includes heating stone over charcoal and then cooking meat on it.

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

Ingredients:
Boneless Pieces of mutton, flattened for even cooking
Curd for marination
Desi Ghee Or clarified butter
Raw Papaya
Garam Masala
Turmeric Powder
Red chilli powder
Dhaniya or Coriander powder
Black pepper powder
Juice of a lemon
Salt to taste

Sunday, 14 June 2015

Mutton Badam Pasanda

Recipe for Mutton Badam Pasanda or How to make Mutton Pasanda.


Hey Friends,

So after some gap, I am back and that too with a bang with a dish which is my fixed menu when I visit Karim's in Old Delhi near Jama Masjid.

There are few things that I get fixated to like this dish which is called Badam Pasanda in Karim's menu and one of my shoes which I can't seem to discard even though they are totally worn out. Well, not that I have not ordered new shoes but still I still fixated to my old ones. Badam Pasanda is so delicious and rich that anyone can get hooked to it. Once you try it, you will know I am fixated to it.

And also, Ramzan is round the corner and this had to be the dish that I would try. Even Haleem is on my mind. Few more recipes you can cook during Ramzan are given below.



Mutton Badam Pasanda
Mutton Badam Pasanda

Mutton Badam Pasanda
Mutton Badam Pasanda
I was planning a visit to Karim's this Friday but had to cancel it due to dinner with my boss. But then I wanted to have taste of this dish in my mouth. And obviously, I had planned to make this dish for sometime and finally I got the urge and opportunity to do it.

Let's get to the recipe now.

Mutton Badam Pasanda



By

Bonless strips of mutton cooked tender in exotic Indian spices.

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

Ingredients:
Boneless mutton from goat thigh cut into thin strips. 750 grams.
Desi Ghee or clarified butter. 8-10 tablespoons. (Don't frown now)
250 grams curd.
1 and half tablespoons whole black pepper.
10-15 cloves
Salt to Taste
3-4 green cardamoms
1 and half tablespoons cumin
1 and half tablespoons Garam Masala
3 table spoons Kashmiri Red chilli powder or normal red chilli powder
4 table spoons of garlic paste
5 Tablespoons paste of browned onions
Peeled Almonds

Saturday, 18 April 2015

Scotch Eggs

Scotch Eggs Recipe or How to make Scotch Eggs

Breakfast on weekends is something everyone always looks forward too. Though we are so much used to Paranthas or Omlettes, I love to expreriment and bring the oh-so-good chicken in my breakfast. That is why I tried these Scotch Eggs.

I have done experiments earlier as well like I did this Shakshuka which is an amazing Moroccon breakfast.

But these Scotch Eggs are as English as they can get.

Scotch Eggs
Scotch Eggs
A very typical English dish, Scotch Eggs are known to be invented in london in 1738 but then it is also very similar to Mughal dish Nargisi Koftas. In UK, packaged Scotch Eggs are easily available at departmental stores. In Netherland, they are also called "little bird's nest".

Lets get to the recipe straightaway.

Recipe

Ingredients:
  1. Chicken Mince or Keema.
  2. Eggs.
  3. Dried Mixed Herbs
  4. Oregano
  5. Piri Piri Spice Mix
  6. Salt to taste.
  7. Oil for deep frying.
  8. Bread Crumbs

Chicken Lollipop

Chicken Lollipop Recipe or How to make Chicken Lolliop

Hi Friends,

Today I am going to share an idea that will not only please your kids but also everyone else fond of kebabs, and It is my version of Chicken Lollipop.

So, it so happened that my kids were being stubborn on the fact that they wanted to have lollipop. They are my sons who are twins and when they want something, they want it. Period. And I had just got chicken mince or keema and was wondering what to do with it. And then suddenly this idea kicked into my head. What if I could just given them chicken kebabs or little patties on wooden skewers. And Bingo, I got on with it and they had their Lollipop.

Chicken Lollipop
Chicken Lollipop

Chicken Lollipop
Chicken Lollipop
They were so amused and happy that they finally got their lollipop. I found it great way to give this snack for kiddos and yet not feel bad about that they are eating junk. As a parent, it is very satisfying and also a great snack in your parties. It is almost like the Chicken Seekh Kebabs recipe that is there on my blog, but slightly different. I did not put any chillies in there because it was for kids.

Here is how you can make it.

Recipe

Ingredients:
  1. Chicken Mince 250 gms.
  2. Salt to taste.
  3. 1/2 tablespoon Garam Masala
  4. 1/2 tablespoon Dhaniya powder
  5. Chopped Onions.
  6. 2 tablespoons oil.

Friday, 17 April 2015

Grilled Chicken Breast

Grilled Chicken Breast Recipe

With the way I have done so many dishes with Chicken Breast and I actually love doing it, I feel I should have been born in Europe or say, England where I could have it day in day out. I mean, this cut of Chicken is so awesome that you can use it in millions of way. Few you can find on my blog like 5 ways to cook Chicken Breast, I mean just have a look at this and you will see the versions are limitless.

So, I decided to do one more thing with something very different. Apart from the regular Salt and pepper, I have tried some mild Indian spices to make this simple Pan Grilled Chicken breast.

Grilled Chicken Breast
Grilled Chicken Breast

Grilled Chicken Breast
Grilled Chicken Breast

This dish can be eaten with any sides like mashed potatoes (check recipe here), crispy veggies or may be Buttered Rice. Makes for a really delicious meal if you have it with chilled beer or may be a glass of your favorite wine. Now that does sound very European, isn't it?

Well, lets get to the recipe.

Recipe

Ingredients:
  1. Whole Chicken Breast
  2. 2-3 Garlic Cloves
  3. 3-4 Green Cardamoms.
  4. 4 table spoons Olive Oil
  5. Half tea spoon of nutmeg powder
  6. 1 tablespoon Lemon Juice and zest.
  7. Coriander powder
  8. Chopped Coriander.
  9. Salt to Taste.

Tuesday, 14 April 2015

Keema Tart

An Innovative snack with goodness of Keema! Keema Tart

Ever wondered how many times you end up serving same kinda snacks to your guests? Well, I realized that actually few days ago when this thought was going in my mind. And suddenly this idea popped into my head to do something with the tarts as my sisters gifted me little Tart moulds I wanted.

Initially you won't believe that I was thinking of doing Strawberry Tart as I really want to try desserts as well just like my wife does. But then, I realized we did not get strawberries in anywhere locally. But the moment I saw Keema in the meat shop while buying mutton for my Rogan Josh recipe which I posted earlier, it rang a bell and I decided to this Keema in Tart, make a new snack. I have actually done a similar thing on Holi, served Dahi Bhalla in a new way. Check this Dahi Bhalla Katori as well.

So, here is what I actually came out with.

Keema Tart
Keema Tart
I have used Keema, you may use anything, just run your imagination.

Let me take you through the recipe now.

Recipe

Ingredients:

For 3 bowl size Tarts:

  1. 1 cup Refined Flour or Maida
  2. 200 grams butter
  3. 1 teaspoon of Salt
  4. Chilled water. Keep water in a bowl with ice cubes in it.
For Keema:
  1. Keema as required. If some keema is leftover, you can eat with chapati or something as well.
  2. Finely chopped onions.
  3. Finely chopped Green Chillies as per preference.
  4. 1 tablespoon oil.
  5. Salt
  6. Garam Masala
  7. Degi Mirch or Kashmiri Red Chilli Powder.
  8. Chopped tomatoes.
  9. Chopped Coriander.

Method:
For Tarts:
  1. Mix flour and salt in a bowl.
  2. Add butter in small pieces so that mixing is easy.
  3. Now mix butter and flour nicely with hand till it starts coming together.
  4. Add one tablespoon of chilled water at a time to ensure it gets together. If it is too dry, dough will not come together. Also, you do not want dough to be too sticky, it needs to be dry tight dough.
  5. Once the dough is tight and done, wrap it up in a cling film, just flatten it out and keep in fridge for 30 minutes.
  6. Pre-heat the oven at 220 degrees Celsius.
  7. Roll the dough thin on flat surface. Rolled big enough to fit into Tart Mould that you have.
  8. To mould, press it against the mould from inside so that there is not gap in between.
  9. Take out extra dough from edges.
  10. Prick at the bottom with a fork to ensure that tart doesn't puff.
  11. Bake it at 220 degree Celsius for about 20 minutes. It may vary depending upon oven you are using. Do check in between.
  12. Once done, let it cool down, take out from the mould and Tarts are ready. They should be crisp.

Monday, 13 April 2015

Rogan Josh Recipe

How to make Rogan Josh


My love for mutton is quite known. I keep looking for new things to try with mutton. I had made this list of mutton dishes on my To-Do, but ultimately I cooked up this classic Kashmiri Rogan Josh.

Rogan Josh is traditionally cooked in yogurt and other spices but what I have tried here is Rogan Josh without yogurt. The typical color of Kashmiri Red chilli powder or Degi Mirch gives it a lovely intense red color from which it gets the name Rogan and Josh is the passion that red color derives, that is Rogan Josh in true sense.

Rogan Josh
Rogan Josh

Rogan Josh
Rogan Josh
If you look at the this amazing dish, you will see red color oozing out. The typical spices used in Kashmiri cuisine like Ginger powder and fennel powder really give that different taste to otherwise North Indian taste buds.

It is also a thin gravy though you can have the gravy as you like it, thin gravy just makes it easier to have with rice.

Let me just take you through the recipe before you start slurrping if you are already not.

Recipe

Ingredients:
  1. 1 Kg Mutton with bones.
  2. Desi ghee. 3-4 tablespoons
  3. 3 table spoons Kashmiri Red Chilli Powder
  4. 3-4 chips of Cinnamon
  5. 5-6 Green Cardamoms
  6. 1 table spoon Jeera
  7. 2-3 Javitri or Mace
  8. 1 table spoon Fennnel powder or Saunf powder.
  9. Half table spoon Ginger powder or Saunth.
  10. 3/4 tea spoon Hing powder
  11. Salt to taste
  12. 2-3 Black cardamoms

Saturday, 4 April 2015

Butter Chicken or Murgh Makhani

How to make Butter Chicken or Murg Makhani

When you are a carnivore in India, irrespective of where you live, chances are that you have eaten or heard about Butter Chicken or Murg Makhani. I have eaten in almost all parts of North India and in Western part too. In west, they would just shred the chicken and serve it in Makhani gravy. For a North Indian it is like killing the dish, afterall, the real Butter Chicken is chicken with bones. And Bones actually add to the flavor.

Butter Chicken
Butter Chicken
Butter Chicken
Butter Chicken

It is one of the most delicious dishes and is not spicy but little sweet. And even a person who likes spicy food would love it. The perfectly cooked chicken is immersed in silky smooth gravy just makes it too good. If you want to have real taste of it, eat it with Butter Naan (Click for Recipe). Not for the health conscious but for the real foodies!!

I had guests over last night and it was so nice to see them appreciating the chicken with every bite. Not that I like to boast here :P , but compliments were coming from someone who is blunt in feedback. So, hard work came good. And trust me when I say, unlike most easy peasy dishes I have on my blog, this dish makes you work hard. It is amalgamation of 2 separate dishes so it takes time.

Lets get to the recipe.

Recipe

Ingredients:

  1. 1 Tandoori Chicken. Check the recipe here for Tandoori Chicken.
  2. 8-10 medium size tomatoes.
  3. 5-6 Green Cardamoms.
  4. 2-3 small chips of Cinnamon.
  5. Cream 200 grams.
  6. Butter 4-5 table spoons
  7. Ginger and Green chilli julienes. Take the seeds out of green chillies,
  8. 1 tablespoon Honey
  9. Salt to taste
  10. 1 tablespoon Kashmiri Red Chilli Powder.
  11. 1 tablepoon Garam Masala
  12. Kasuri Methi
  13. Cardamom Powder