I always intend to try out different recipes of chicken available on the internet. Initially, I follow the base recipe with a little changes as per the ingredients readily available in-house or as per the need of my taste buds ;).
Here where we stay, incase we want to buy halal chicken be need to buy it in tray form which weighs a minimum of 1.5 kg that is 3 lbs and so ideally is alot for us two people. We do get lesser quantity in the American stores but the type of pieces is fixed like on drumsticks or breast or skinless thighs, etc. As such we don’t mind buying large quantity at halal store as we get a mix of pieces. I always prefer to store it in portions of four.
I had a portion remaining in the freezer and wanted to consume it trying out something new. I came across this recipe on YouTube. Personally I had not tasted chicken do pyaaza anytime before. So I didn’t have anything to compare the outcome of what I tried with. Though the outcome was very delicious and spicy and liked by all at home. So lets begin.
for marination :
- 500-750 gms of chicken, cleaned, washed and cut into small pieces
- 1/2 tbsp ginger garlic paste
- 1/2 tsp red chilli powder
- 1/2 tsp turmeric powder
- salt as per taste
For the masala blend :
- 1 tbsp cardamom powder
- 1 tbsp cloves
- 1 tbsp cinnamon
- 1 tbsp black cardamom (roughly 3-4)
For the base :
- 2 medium onions, one – finely chopped and other – cut into cubes
- 3 small/ medium tomatoes – blanched and puree them after removing skin
- 2 tsp ginger garlic paste
- 1 1/2 tbsp ghee
- 1 cup yoghurt/dahi
- 1 tbsp turmeric powder
- 1 tbsp red chilli powder
- 1 tbsp coriander powder
- 1 tbsp cumin powder
- 2 tsp Kashmiri red chilli powder/paprika
- 3 green chillies, slit (optional) – I had added these but these chillies I used were too spicy and the curry turned too hot. So incase the chillies that you are to use are also spicy avoid using them if you can bear too hot curry.
- 1 tbsp of masala blend
- 1 tbsp kasoori methi or dry fenugreek leaves
- 1 tbsp coriander leaves, chopped
- Marinate the chicken with the other ingredients mentioned under marination. Allow to rest for at least 30 minutes.
- In a bowl, mix the yoghurt, turmeric powder and red chilli powder till well incorporated
- In a wok or saucepan, heat the ghee.
- Saute the ginger garlic paste till its rawness disappears.
- Then add the chopped onions and saute till slight brown.
- Add the tomato puree and allow to cook.
- Next add the yoghurt mix and cook for another 5-7 minutes till oil separates.
- Add all the remaining spices, salt, marinated chicken and cubed onion. If you using the green chillies add them here.
- Allow this to boil till the chicken is well cooked. The twisted I added here is I had pressure cooked the marinated chicken prior for 2 whistles. And then added the pressure cooked chicken at this stage. 2 whistles didn’t completely cook the chicken but was 75-80% done. The rest was cooked while we boiled it in the gravy.
- Garnish with kasoori methi and chopped coriander leaves. Enjoy the spicy Chicken do pyaaza with rotis or phulkas.
I am not a great vegetable fan. So obviously radish is not something I would like to have in its normal sabji preparation. Recently we had gone for crop picking and radish season was on. We had picked up couple of red radish. I obviously would not enjoy the subji made out of them. So thought of trying out the raddish or mooli paratha.
Here we go with the recipe. For this we need the radish in scrapped, grated and all its water drained and water retained separately.
- 1 cup grated radish ( with the water oozed from grated radish completely drained and retained. The radish left over should be as dry as possible)
- 1/2 tsp ginger garlic paste
- 1/4 tsp carrom seeds
- 1/2 tsp green chilli
- 1/2-1 tsp red chilli powder
- 1/4 tsp turmeric powder
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 2 tbsp coriander leaves, chopped
- salt as per taste
- 2 cups whole wheat flour
- 2 tbsp oil
- salt as per taste for the dough
- radish water plus drinking water as required
- flour for dusting and rolling
- ghee for frying
- Mix all the ingredients roughly – radish, ginger-garlic paste, carrom seeds. green chilli, red chilli pwd, turmeric pwd, cumin powder, coriander pwd, coriander leaves and salt.
- To the above add the flour, oil, more salt if required and radish water as required. Incase you need more water to knead th dough apart from the radish water, then you may use.
- Keep the dough covered with a damp cloth for at least 30 mins.
- Divide the dough into 12 -15 balls.
- Roll each into a 1/8 inch thick disc of around 6 inch dia using enough flour as required.
- Fry over a hot griddle using generous amount of ghee.
A year ago, at a family friend’s get together, we all friends were discussing about ice creams. I happened to mention to them that recently I happened to try avocado ice cream. While the discussion was on, one of my friend’s expressed her wish to relish butterscotch ice cream. She told me that if ever you try butterscotch ice cream at home do let me know. I don’t mind driving to your house, for more than two long hours just to relish the ice cream, she said. She also mentioned that after coming to US, she tried many butterscotch ice cream but, non gave her that satisfaction that she got after she had any such ice cream back in India.
From that day onwards, it always ringed in my mind that I have to try out butterscotch ice cream for this friend of mine. I started exploring various recipes on the internet. Almost, all mentioned the use of butterscotch essence. But to my dismay, butterscotch essence I could not readily find in the US marts around me. I tried arranging it through friends travelling to and fro to India but in vain.
Finally we only had to plan a month-long India trip during which I bought the essence. As soon as I was back to US, I decided to try out the finalized recipe explored on YouTube by cookingshooking. I did accomplish my task and fulfilled my friend’s wish. She was delighted and just loved it. I am so happy 😊
For the Praline :
- 4 tbsp granulated sugar
- 2 tbsp chopped cashew nuts
- 1 tbsp unsalted butter
- a greased metal plate
For the Ice cream :
- 1 1/2 cup heavy whipping cream
- 1/3-1/2 cup powdered or icing sugar (you can adjust the sugar as per your liking)
- 1/2 cup milk
- praline as desired
- 1 1/2 tsp butterscotch essence
- pinch yellow food color (optional)
- airtight container to store the ice cream
- Place the bowl (in which you shall beat the cream) and the beater attachment in the freezer at least for half an hour.
- Heat a pan and once hot caramelize the sugar on low flame stirring continuously.
- Once caramelized, add the butter and nuts and mix well.
- Transfer it into the greased plate and spread it in a thin layer on the plate. Allow to cool.
- Once cooled, remove it by pressing the bottom of plate. Crush the praline into smaller chunks or powder.
- In cooled bowl, beat the whipping cream to stiff peaks.
- Once double in volume, add the sugar and beat further till well mixed.
- Then fold in the milk, essence,praline and food color till well incorporated. Reserve some praline for garnish.
- Pour the ice cream in an air tight container and garnish with remaining praline.
- Allow to set overnight. You can even serve the scoop sprinkling some praline over the scoop. You can also beat the ice cream midway while it is just about to set but not yet set and then allow it to set again. However this is optional.
Back in my homeland, as the summer season begins starts the season of stocking up food stuff, preserves, dry fish, spice powders, etc for the upcoming raining and winter seasons that follow the summers. Summers mark the availability of many fruits, one of which is the mangoes.
In our native language (Konkani) “Ambli” means raw baby mangoes while “God Lonche” means sweet pickle/preserve. This is very commonly made and preserved dish during the mango season in most of the Goan households. You can just eat it as is like dessert or serve it with chapati or roti (tortilla).
- 3 medium-sized raw baby mangoes, peeled and cubed or cut into small thin slices.
- 10-15 green chillies, cut lengthwise ( adjust the number as per how spicy the chilies are)
- 1 tsp mustard seeds
- One 1/2 inch piece of Shankar chap hing or 1/4-1/2 tsp asafoetida
- Around 500 g jaggery, grated
- Salt as per taste
- In a small frying pan, dry roast the mustard seeds and hing. Once cooled, roughly powder them using mortar and pestle.
- In a saucepan, add the mango pieces, chillies and enough water such that the mango pieces are well covered.
- Cover and cook till the mango pieces are well cooked.
- Once cooked, strain the mango and chili pieces and keep aside.
- To the residue water, add the jaggery. Start with around 300 g jaggery and then keep increasing as per your sweetness requirement.
- Once the jaggery is well dissolved, add the mango pieces, chillies, salt as per taste and powdered mustard hing mix. Mix well.
- Cook uncovered till desired consistency is achieved. It should not be too runny nor too thick.
- Cool and store refrigerated in an air tight container. Bring conserve to room temperature prior to serving and enjoy with roti or chapati.
Pav Bhaji has always been an attractive, tempting street food. I always cherished this dish since my childhood. I always liked it with extra butter, cheese. But I have realized not all eateries can make a delicious Mumbai special pav bhaji.
- 350 gms potatoes, peeled, roughly chopped
- 350 gms tomatoes, de-skinned, roughly chopped
- 1 cup – green peas, cauliflower florets, carrot pieces
- 6 tbsp butter
- 1/4 tsp cumin seeds
- 200 gms onion, finely chopped
- 1 heaped tsp ginger-garlic paste
- 1/2 medium green pepper, finely chopped
- 1 tbsp red chilli powder
- 1-2 tbsp pav bhaji powder
- salt as per taste
- red food color (optional)
- grated cheese (optional)
- 2 tbsp coriander leaves, finely chopped
- finely chopped onion, lemon wedges – for garnish
- 4-6 bread buns or pav or even slice bread
- In a pressure cooker, boil potatoes, tomatoes, green peas, cauliflower florets and carrot for 3-4 whistles.
- Once the pressure is released, remove the boiled vegetables and mash using a potato masher.
- In a flat bottom pan, melt 4 tbsp butter.
- Before it browns, add the onion, cumin seeds and ginger garlic paste. Saute till the rawness of the paste is lost and onions turn transparent.
- Then add the green pepper and sauté.
- Add the red chilli and pav bhaji powder. Mix well.
- Add the vegetable mash, mix and add salt as per taste. You can also add red food color to impart the street food pav bhaji color.
- Add a little water to adjust consistency and mash further if required.
- Bring to a boil and garnish with coriander leaves. You can also add a tbsp of butter and grated cheese (optional).
- Cut the pav into half, apply butter to all the sides and warm them on a hot griddle till the butter melts.
- Serve the hot pav bhaji, prepared pav with chopped onion and lemon wedges.
Chicken Manchow Soup has always been our all time favorite. This piping hot chinese soup served with fried noodles tastes delicious.
- 3-4 strips of boneless chicken, boiled and shredded
- 2 garlic cloves, minced
- 1/2 inch ginger, minced
- 4-5 small bulbs of spring onion, finely chopped
- spring onion greens, chopped (for garnish)
- 1/2 small carrot, finely chopped
- 1/2 capsicum, chopped
- 1/4 piece of small cabbage , shredded
- 1 tbsp soya sauce
- 2 tbsp vinegar
- 1 green chilli, finely chopped
- 1 tbsp red chilli sauce
- 1 tsp pepper powder
- salt as per taste
- 1 egg, beaten
- 4 cups of chicken stock
- 4 tbsp corn flour
- 1 tbsp olive oil
- In a wok, heat olive oil.
- Add garlic, ginger, green chili.
- Once the garlic turns a little brown, add the onion. Saute for a minute.
- Add the cabbage, carrot and capsicum. Mix and saute.
- Add pepper powder, soya sauce, chilli sauce, vinegar and mix.
- Then add the shredded chicken pieces and mix.
- In a small bowl, mix cornflour in 1/2 cup chicken stock (out of the 4 cups). Stir well to avoid lump formation and keep aside.
- Add the remaining chicken stock to the saucepan.
- Add salt as per taste.
- Once the soup comes to boil, add around 4 tbsp of cornflour mixture. Allow the soup to thicken. If you need thicker consistency, you can add a little more cornflour mixture. ( I added around 6 tbsp of cornflour mixture).
- Keep stirring so that the cornflour doesn’t settle down. Check the seasoning.
- Add the beaten egg to the soup, while stirring the soup continuously.
- Garnish the soup with spring onion greens.
- Enjoy the soup piping hot with fried boiled noodles.
- For chicken stock only – chicken pieces on the bone (Ideally chicken stock is preferred to be prepared with chicken bones or chicken pieces with bones. However as chicken bone pieces or bones only are mostly not readily available, and also to simplify my soup making process I use the same chicken pieces which I will be using in the soup recipe)
- 2 bay leaves
- 6 cloves
- 10-12 peppercorns
- 2 garlic cloves, smashed
- 1 medium onion, smashed
- 1 inch ginger piece, cut into pieces
- veg trimmings – outer leaves of cabbage, scrapings of carrot, discarded green leaves of spring onion. (Celery stems, coriander stems optional)
- Water – slightly more than the quantity of stock required by recipe
Note : Avoid using tomatoes as it imparts reddish color to stock.
For Vegetable Stock :
- In a pan, take the water
- To it add all the mentioned ingredients except chicken pieces.
- Bring to a boil and then simmer for 5 minutes.
- Strain the stock in separate bowl and discard the vegetables.
For Chicken Stock :
- Take water in two pans. In pan 1, you will prepare actual stock which should contain water a little more than required for stock and other pan 2 should contain water to boil the chicken pieces.
- Once water boils in pan 2, add the chicken pieces.
- In a while you will notice scum (frothy layer) forming on the surface. Discard it.
- Remove the pan from the gas.
- Retain the pieces and throw off the water.
- Wash the chicken pieces under cold water.
- In pan 1, add the chicken pieces and all the other ingredients.
- Bring to a boil till the chicken pieces are well cooked and simmer for 5 minutes.
- Strain the stock in separate bowl and discard the vegetables while retaining the chicken pieces. If you using chicken bones to prepare the stock, you should discard the bones too.
The stock can be refrigerated and used for around 2-3 days. If frozen probably in an ice-cube tray, it can last for weeks.