Weekends are mostly dedicated to chicken dishes in our home. I am always in search of some new different chicken recipe. Hot and spicy is our usual preference.
While going through some food posts, I noticed one of my friends had posted a chicken curry. The presentation of the dish was indeed very tempting. This recipe is shared by her with me. It’s not that spicy but creamy thus breaking our usual monotony.
- 350-500 g chicken, cleaned and cut into medium-sized pieces
- 1 1/2 tsp black pepper powder
- 1/2 tsp lemon juice
- salt as per taste
- 2 tbsp oil
- 1 tsp caraway seeds (shahi jeera)
- 2 cloves
- 2 green cardamom
- 1 bay leaf
- 1 small onion, sliced
- 1/2 tsp turmeric powder
- 1/2 tsp coriander powder
- 1/4 tsp sugar
- 1/4 tsp kasuri methi
- 1 cup yoghurt
- 1 green chilli, slit
- 1 1/2 tsp ginger-garlic paste
- few sprigs of coriander leaves, chopped
- Marinate chicken with salt, lemon juice and 1/2 tsp black pepper powder. Keep aside for 30 mins
- Heat a tspn of oil in a sauce pan. Fry the chicken pieces on high flame till little brown and keep aside. I then pressure cooked the chicken for 2-3 whistles. But you can skip pressure cooking.
- In the same pan, add cloves, bay leaf, cardamom and turmeric. Mix well.
- Then add the onion and ginger-garlic paste and saute.
- Allow the mixture to cool and then grind in a blender using yoghurt.
- In a saucepan, heat the remaining oil. To this add the green chilli, yoghurt mix and saute.
- Then add the chicken, coriander powder, pepper powder, sugar and salt. Mix well and allow it to boil.
- Then add the kasuri methi and coriander leaves.
We are core non-vegetarians but being from the coastal areas of western India we are hard-core fish lovers. There needs to be at least one fish item on the meal plate daily for us. A fish curry and a fried rawa masala fish are the regular items.
So to break the regular monotony, I decided to prepare something different from the regular fish masala rawa fry yet fried. So lets jump to the recipe.
- Red Snapper Fillet, cut into 5-6 medium-sized pieces
- 1/3 cup chopped onion
- 1 boiled potato
- 1 tsp chopped green chilli
- 1 tsp ginger-garlic paste
- 1/4 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1/4 tsp garam masala
- 1/4 tsp chicken masala
- few sprigs of coriander leaves, chopped
- salt as per taste
- 1 beaten egg
- bread crumbs for rolling
- oil for frying
- I usually keep the fish pieces marinated with turmeric powder, red chilli powder and salt so that I can use them as is for masala rawa fry. Here to I used them as is and boiled the pieces till soft and cooked. If not then boil the cleaned and washed fish pieces in water with some turmeric powder and salt.
- Once boiled, de-skin and remove the flesh.
- Grate the boiled potato and add it to the fish flesh.
- Add the onion, chillies, ginger-garlic paste, all spice powders and salt as per taste. Also add the chopped coriander leaves.
- Mix well and form a lump. Check the taste and add any ingredient if required as per your taste.
- Take little portion of the mixture and form into a golf size ball. You can also form them into flat disc shape like patties. Take care that the mixture does not become watery. If it does you can add rice flour or bread crumbs into the mixture till the desired consistency is achieved.
- Some suggest that the patties or the croquettes need to refrigerated for around 10 mins so that they don’t lose their shape while frying. However, I did not refrigerate them and still did not face any issues of shape or form loss.
- Heat oil in a saucepan for deep-frying. Instead of deep frying, a healthy version can be frying these in an appe pan with less oil.
- Dip the balls into the beaten egg and then roll into the bread crumbs so that they are completely covered.
- Fry them till golden brown. Enjoy!!
I have childhood memories associated with Mahim Halwa. My uncle stayed in Mumbai and whenever he came down with his family to our place during summer vacation, he got this halwa from the famous sweet mart D’ Damodar.
We always relished it the store-bought one’s. I never imagined that it was simple enough to be prepared at home. While exploring various posts on a food group on Facebook, I came across this recipe posted by blogger Smruti Ashar-Shah presenting the Bombay Ice Halwa (Base recipe by Shruti). I was so damn amazed. That very moment I decided, I definitely need to give this a try.
And like they say “Where there is will there is a way”, my determination to prepare it gave me good results in first attempt. I think many would be interested to know this recipe and would be willing to give it a try at least once. So here goes the recipe. I shall definitely work towards capturing detail step by step pictures when I try this recipe for second time as it will be easy to understand and follow.
- 1/2 cup butter or ghee
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 1 cup granulated sugar
- few saffron strands
- yellow food color (optional)
- ghee/butter for greasing
- aluminium foil/parchment paper/plastic
- slivers of almonds, pistachios
- 1 tsp of seeds from cardamom pods
- Grease a long sheet of aluminium foil using ghee or butter.
- In a non-stick pan, melt the ghee or butter completely.
- To this add the all-purpose flour, milk and sugar. Mix well.
- Keep stirring continuously and then add the saffron strands and color.
- You need to stir continuously till the desired consistency is achieved. The desired consistency can be judged by spreading a tsp of the mixture on the greased foil. If the mixture sets in 3-4 mins, then it implies that the mixture has reached the desired consistency and requires no more cooking.
- Put off the gas and pour the mixture on the greased foil and spread.
- Put a greased parchment paper sheet or plastic on top of the mixture and roll into a thin sheet of 1/8-1/4 inch thick.
- Remove the parchment/plastic and sprinkle the mix of almonds, pistachios slivers and cardamom seeds.
- Put the parchment/plastic back again and roll over again so that the garnish is firmly embedded in.
- Allow it to set. It takes quite some long time to set. As per the blog recipe I referred the author mentioned that it takes 4-6 hours which can vary based on the climate of the place. However, I had to keep it overnight for setting.
- Once its set, you cut it into squares or rectangles using a pizza cutter. You can also use cookie cutters to cut out the halwa in desired shapes.
- Store in an air tight container separating each piece of halwa from the other using a parchment piece.
Diwali is round the corner. I wanted to prepare some sweets and snacks but some thing different from the traditional one’s. We – my husband and me, we dont like ladoos much, specially the traditional one’s. However, on some food groups members had been posting coconut ladoos which seem to be really tempting.
So I too decided to try making these ladoos and they turned out to be really delicious and yummy.
- 1/2 tin sweetened milk (around 200 ml)
- 2 cups desicated coconut
- 1/2 cup milk powder
- 1/4 cup desicated coconut for garnish
- cupcake liners
- In a non-stick pan, mix all the ingredientson a low flame.
- Keeping stirring so that the mixture does not get burnt and continue till the mix comes together as a lump.
- Pu off the flame. Apply oil to your palms.
- Take little amount of the mixture lump and roll between your palms to shape into a smooth golf size ball.
- Roll this ball into the desicated coconut and place into a cupcake liner.
Misal Pav is a spicy delicacy from the state of Maharashtra, India. Within the state itself, it has many variations as you travel across different parts of the state namely Puneri misal, Kolhapuri misal, etc. Misal is the spicy curry of the cooked sautéed sprouts called Ussal, garnished with spicy snack mix, raw onion and enjoyed with the Pav (Bun Bread).
Though spicy and a little oily, it is a healthy and most filling dish. Having had to stay away from home for career opportunities, I had a chance of enjoying the Puneri form of this dish though not the authentic traditional one. Though me and my husband can not tolerate much hot dishes, however this dish we like it to be spicy even with are eyes, nose, tongue releasing water ;). But when I prepare it at home, I make it a little less spicy as compared to restaurant bought. I have tried this dish several times following recipe by Tarla Dalal or videos by Hebber’s Kitchen. Both are almost similar with one version following – grind, saute and pressure cook while the other – pressure cook, grind, saute. I am sharing a mixture of both recipes with slight modifications here and there.
- 1 cup washed and drained sprouted green gram (moong) or moth bean (matki) (you can also use 1/2 cup of each
- 1/4 tsp turmeric powder
- salt as per taste
- 1/3 cup sliced onion
- 1/4 cup desiccated coconut or dry grated coconut
- 1 inch piece of ginger
- 2 garlic flakes
- 2 tbsp oil
- 1/2 tsp cumin seeds (jeera)
- 5-8 curry leaves (kadi patta)
- 1 medium-sized onion, finely chopped
- 1 medium-sized tomato, finely chopped
- 1 tsp red chilli powder
- 1 tsp coriander powder
- 1/4 tsp kashmiri red chilli powder (for color)
- 1/2 tsp Kolhapuri misal powder (if you don’t have this readily available you can use equivalent amount of garam masala or 1/4 tsp garam masala and 1/4 tsp goda masala)
- ladi pav or bread bun or slice bread
- farsan, chopped onion, chopped coriander leaves, lemon wedges for garnish
- Pressure cook the sprouts with one cup water, turmeric powder and salt as per taste for one whistle.
- In a pan, heat 2 tsp of oil. Saute the sliced onion, coconut, garlic and ginger for 5-8 minutes and allow to cool.
- Once cooled, grind to a smooth paste.
- In a sauce pan, heat remaining oil. Add the cumin seeds.
- Once they crackle, add the curry leaves.
- Then saute the onion till soft and transparent.
- To this add red chilli powder, coriander powder and misal masala.Mix well.
- Then add the tomatoes and saute well.
- To this add the ground onion paste and saute.
- Once it leaves oil, add the pressure cooked sprouts. Allow to boil for 8-10 minutes.
- Add water to adjust consistency (to get gravy consistency). Then add salt as per taste and again boil it for another 10 mins.
- In a bowl, put a spoonful of the misal (ussal and the gravy). Top this with spoonful pf farsan. Garnish with chopped onion and coriander leaves.
- Serve hot with pav and lemon wedge. Along with this you can also serve a small bowl each of the misal curry (rassa) and chopped onion. Enjoy!
I usually do not prefer sweet items for breakfast when I am having Indian cuisine. If I must have American cuisine, then I am ok to have Waffle or Pancakes. But some how I can not resist Shepu Dosa for breakfast. While preparing the batter itself I drool smelling the aroma of the Dill leaves. I do not like to consume this vegetable in any other form other than the dosa.
The color of the batter and so the dosa is very pleasing to the eyes. Even my husband enjoys having the Shepu dosa for breakfast. Now lets move on to the recipe. The mentioned quantity of ingredients could yield around 7-8 medium-sized pancakes.
- 1/2 cup rice
- 1/4 tsp fenugreek seeds (methi seeds)
- 1/2 cup cleaned and washed dill leaves (heaped cup)
- 3-4 tbsp grated jaggery
- 3 tbsp grated coconut
- salt as per taste
- water as required
- Soak rice and fenugreek seeds for minimum 4-5 hours.
- Drain the water and grind the rice-fenugreek mixture along with jaggery, coconut and dill leaves using around 3 tbsp of water to grind to fine batter.
- Add salt as per taste and allow the batter to stand overnight (considering that you have prepared the batter in the evening intending to prepare dosa for next day breakfast).
- Next day morning, add another 3 tbsp of water to the batter and give a good stir.
- Heat a griddle and add a drop of oil on it. Spread the oil on the griddle using a tissue.
- Sprinkle a little water over the hot griddle. (This aids in remove the cooked pancake clean from the griddle)
- Drop a ladle full of batter on the griddle and spread it into a thin layer following circular motion.
- Once cooked on one side and a little crispy, apply ghee on the top side, flip and allow to cook on other side. Apply ghee on this side too.
- Dosa or pancakes are ready. Being sweet they can be had as is. Pour out more dosa using remaining batter.
Rasmalai is one of my favorite Indian sweets. After making some Rasgullas, I decided to reserve some of them to make rasmalai. Saying the word rasmalai itself, my mouth starts watering. So I would prefer to directly jump on to the recipe.
- 10-12 Rasgullas (Check out my post for rasgullas)
- 2 1/2 cup whole milk (around 600-750ml)
- 1/2 cup granulated sugar
- 5-8 almonds
- 5-8 pistachios
- 1/4 tsp saffron strands(kesar)
- 1 tbsp warm milk
- Finely crush the almonds and pistachios.
- Using a mortar and pastel, crush the saffron strands. Then add the tbsp of warm milk and crush further. The more finely you crush the saffron, darker the color you will obtain. Once desired color is obtained, keep it aside.
- In a non-stick deep pan, boil the milk on med-high flame.
- Once it comes to a boil, reduce the flame to med-low and boil further till the milk is reduced to half its quantity, stirring continuously.
- Once the milk is reduced to half, add the sugar. You can adjust the sugar quantity as per the sweetness you prefer. Stir well so that sugar is completely dissolved.
- Then add the saffron milk and crushed almonds and pistachios and mix well.
- Put off the flame and allow to cool.
- Remove the rasgullas from the sugar syrup and drain the excess syrup using a spoon. Put them into the sweetened milk (which should have come to room temperature).
- Soak them well and refrigerate.
- Serve chilled. Enjoy.