Sunday, 23 August 2015

Butter Naan in Pressure Cooker

Pressure Cooker Butter Naan Recipe or How to make butter naan in Pressure Cooker

Hi People,

Now yesterday I posted my blog regarding recipe of Adana Kebab which I made along with amazingly soft Butter Naans. I have been getting requests for recipe of Butter Naans and especially to how to make them without oven or say in Pressure Cooker. 

Yes, that is how I made them, in your humble Pressure Cooker. It just clicked me on the go because I do not have an oven, I have a microwave with convection which off course does not do the job of a typical oven. So, my innovative mind thought of trying just one naan in pressure cooker and then actually, I made them all in it. Today, I had it with Dal Makhani. But then they say best marriage of Butter Naan's is with Butter Chicken. Check recipe for Butter Chicken here.

Off course, equipment if not the only thing here, the dough is super important too. What goes in the dough makes it super soft.

Butter Naan Recipe
Butter Naan Recipe

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