As mentioned in my earlier post of butter chicken, this dish has always been our all time favorite. My mum’s recipe always worked well for me until I moved to US. Here the recipe didn’t have much issues but ingredients available here like yoghurt, butter, cream are extra heavy and also the veggies are slight different in texture and to add to it the US branded mixer-grinder don’t achieve that fine consistency as the one achieved back at home in India.
As my hubby is turning more health conscious, I was craving to find a recipe for this that could cater to my needs and even after all the above mentioned hindrances. However,friends back in India can still go ahead with my earlier version specially when serving guests. Earlier one is more royal while this recipe uses comparatively similar but less ingredients and is a healthier version.
- 300-350 gms boneless chicken, cleaned, washed and cut into strips or small pieces.
- Salt as per taste
- 1 tbsp ginger garlic paste for marination
- 1 tbsp Kashmiri red chili powder for marination
- 400 gms tomatoes, roughly chopped (around 4-5 medium-sized)
- 100 gms onion, roughly chopped (around one medium – large, I used white onion)
- 1 tbsp ginger garlic paste
- 50 gms cashew nuts (less than 1/4 US cup)
- 1/2 tsp chicken masala ( you can also use readily available garam masala)
- 4 tbsp sugar
- 2 tbsp Kashmiri chili powder
- 4 tbsp butter
- 2 tbsp cream
- 2 tbsp white vinegar
- 1 tsp kasuri methi
- 1 tbsp oil.
- Marinate the chicken with Kashmiri chili powder,ginger garlic paste and salt as per taste. Allow to rest for at least 30 mins
- In a pan, heat oil and half the butter. Fry the marinated chicken pieces till cooked well. Remove them and keep aside.
- In the same pan, heat little more oil. Sauté the onion till transparent.
- Add the ginger garlic paste, cashew nuts, tomatoes, chicken masala, sugar, Kashmiri red chili powder, salt as per taste and cook till the mixture is well cooked and mushy. Add little water if required for cooking.
- Allow the mixture to cool and then grind it to fine paste.
- In the same pan, strain this ground paste till very less wastage is left.
- To this add the fried chicken pieces and butter.
- Retain 1/2 tsp cream and pinch of kasuri methi for garnish later and add the remaining.
- Allow the gravy to simmer. Check the taste and add salt if required.
- Serve hot with naan or roti.
I am not quite fond of vegetable starters. Howeve, I had some store bought paneer at home and wanted to use it up. So decided to try out some starters while we had friends coming to our place for Christmas and we had arranged a small get together.
Let’s directly jump to the recipe.
- 400 g paneer
- 1 cup yoghurt
- 1 medium onion
- 1 medium green pepper
- 1 medium yellow pepper
- 1 tsp ginger garlic paste
- 1/4 tsp carom seeds
- 1/4 tsp turmeric powder
- 1/2 tsp chaat masala
- 1/2 tsp kashmiri red chili powder
- 1 1/2 tsp red chili powder
- juice of half lemon
- Salt as per taste
- 1 tbsp mustard oil
- Oil and butter for brushing and frying
- Cut the paneer chunk into cubes and the veggies – onion, peppers into quarters.
- Prepare the marinade by mixing all the rest of the ingredients until fully incorporated.
- Then add the cut paneer and veggies and mix well till they are well coated with the marinade however taking care not to break the paneer pieces.
- Allow to stand for at least 30 mins. At the same time soak wooden skewers in water for 30 mins.
- Pass the veggies and paneer pices through a skewer by alternating a vegetable piece by a paneer piece.
- In a pan, heat little oil and butter. Place the skewers on the pan.
- Keeping turning them until cooked or become char on each side.
- Serve hot with green chutney.
Just as the name suggests it’s very “Shahi” – royal in taste and texture. It comprises of a toasted bread slice soaked in sugar syrup and served with slightly thick creamy sauce and garnished with chopped nuts.
The dish comprises of 3 parts : 1) preparing the toasted bread slices, 2) preparation of sugar syrup, 3) preparation of the thick creamy milky sauce – Rabdi. Traditionally, in the first step the bread slices are deep fried, preferably in ghee. However, now that we are becoming so much health conscious and it is also the need of the hour, we can plainly toast them in a pop up toaster or can also toast them in a conventional oven after slightly buttering them. I have tried both ways. For the third and last step, you can either do it from scratch by boiling milk and reducing it to half or also use store bought rabdi mix. Again I have tried both. For the second option, I have tried rabdi mix by Gits. Whenever you make the rabdi you should take care to make it just sweet or slightly sweet. If it becomes too sweet, then when you serve the sugar soaked toasted bread slices, the entire dessert will taste drastically sweet. So the sweetness of rabdi should be such that when served along with the sugar soaked toasted bread slices, the dessert should taste just right.
- 12 bread slices
- Butter/ ghee
- 1 cup granulated sugar
- 1 cup water
- Few strands of kesar
- 500 ml whole milk
- 1/2 cup granulated sugar
- 1/4 tsp cardamom powder
- Slivered nuts like cashew, pistachios, almonds
- We need to discard the edges of the bread slices. For that you can cut the slices into circles using a bowl with sharp edges or into squares or triangles. In the picture I have cut them into circles. But when you have less slices than the number of guests you can cut each into two triangles or four squares.
- Apply little butter/ghee on either side of the bread slice. Toast them for 8-10 minutes by flipping them mid way in an oven preheated at 180 C. They need to be toasted well and be slightly browned.
- In a thick bottomed non stick pan, heat 1 cup sugar with 1 cup water stirring continuously till the sugar dissolves completely. Then add the kesar strands and continue to boil till the sugar syrup thickens to single strand consistency.
- Allow it to cool slightly. Then soak the toasted bread slices into the sugar syrup for around 5 mins flipping in between. Set them aside.
- In a non stick pan, boil the milk and continue to boil till it is reduced to half the quantity. Then add the sugar and cardamom powder.
- You can boil it further till it thickens and reaches your desired consistency.
- Allow it to cool.
- While serving serve it cold, by pouring a spoonful of rabdi over the sugar soaked toasted bread slice and garnish with slivered nuts.
I have recently shared with you my mom’s recipe of garam masala which we use in almost all our Indian recipes. Most recipes are incomplete without the use of this masala.
Today I will be sharing with you the recipe of five spice powder which serves like garam masala in Chinese dishes. It can be used in Chinese dishes instead of the regular pepper powder.
- 6-8 star anise
- 1 tbsp cloves
- 1 tbsp peppercorns
- 2 tbsp fennel seeds
- 4 pieces 1 inch cinnamon stick
- Dry roast all the above ingredients till slight brown and little aroma is released.
- Allow to cool and grind in a mixer-grinder to fine powder.
- Store the powder in airtight container and use as and when required.
Cheese stuffed garlic bread has been our favorite even back in India. Now that I have my new kitchen gadget the stand mixer, bread recipes or baking is always on my mind.
Taking garlic bread recipe shared by hebber’s kitchen as the base and alternating or adjusting few ingredients readily available at home instead of the one’s mentioned, this happens to my tried, tested and relished version. Yum yum
- 1/3 cup warm milk
- 1 tsp yeast
- 1 tsp sugar
- 1/4 tsp salt
- 1 cup all-purpose flour
- 1 tbsp butter
- 1 tsp garlic powder
- 3/4 tsp mixed herbs
- oil for coating
Garlic butter :
- 2 tbsp butter, melted
- 1 tsp garlic powder
- 1 tbsp coriander leaves, chopped
- 1 tsp mixed herbs
1 tsp red chili flakes
Other ingredients :
- 1/3 cup mozzarella cheese,shredded
- flour for dusting and rolling
- Mix the yeast salt and sugar in warm milk and allow it to stand for 5 mins or till frothy.
- In the flour, add garlic powder, mixed herbs, butter and the frothy yeast mixture and knead into a soft dough.
- Coat with oil and allow the dough to rest for 2 hours. Keep the dough bowl covered with damp cloth. The dough will double up.
- Mix together all the ingredients of garlic butter.
- Dust the countertop with flour and punch the dough for 5 mins.
- Spread or roll out the dough into a thick circular disk.
- Apply a layer of garlic butter on the dough using a brush.
- Then sprinkle the cheese on half the side and cover the cheese with remaining half of dough making a semi-circle or fold into half.
- Properly seal the edges.
- Brush the remaining butter on the top.
- Using a knife give slight cuts on the bread so that once it bakes you get slices formation.
- Bake for 15 mins or till slight brown in an oven preheated at 350 F.
Had been noticing quite many posts on mutton ghee roast or chicken ghee roast for a while on the food groups. I had never tasted this dish before. But it always tempted me. Recently was blessed with an opportunity to taste it at one of my friend’s place at the Diwali party she had hosted. It was divine.
This was now a dish on my list to be tried out at home. I referred my recipes and also took reference from my friend. The below shared on is was I experimented in my kitchen. Tried, tested and relished.
- 300-500 gms chicken, cleaned washed and cut into medium-sized pieces.( Apply salt and turmeric powder and allow to rest for at least 30 mins)
- puree of 2 medium-sized tomatoes
- 9 tsp ghee
- juice of half lemon
- 1 tsp cumin powder
- 1 1/2 tsp ginger garlic paste
- 1 tsp coriander powder
- 2 tsp Kashmiri red chili powder
- 1/2 tsp chicken masala or regular garam masala
- 1/2 tsp pepper powder
- 1 tsp sugar
- 2 finely chopped coriander leaves
- In a pan, heat 7 tsp ghee.
- To this add the cumin powder and ginger garlic paste and fry for 1-2 mins.
- Now add the tomato puree, mix and fry further.
- Then add the coriander powder, Kashmiri red chilli powder, mix well and allow to cook till ghee separates from the masala.
- Add another 2 tsp of ghee and chicken pieces.
- Mix well and add the chicken masala powder, pepper powder and mix again. Saute for 2 mins.
- Close the lid and allow the chicken to cook for 10 minutes on medium flame. I usually like to pressure cook my chicken and so I make the dish in a pressure cooker instead of pan. And at this point I pressure cook for around 2-3 whistles by adding a tbsp or two of two.
- Once cooked, add lemon juice and sugar. Mix and allow the dish to get slightly dry.
- Garnish with chopped coriander leaves.
- Serve hot with roti/chapati/bread.
Kadai chicken is not ideally one of my favorite dishes. But some how since past few weeks, I had this crazy craving to try out chicken kadai at home. I don’t know but guess I had more craving for the diced capsicum rather than the chicken in it. ;p
I referred many recipes but the pictures in it didn’t appeal to me as in it didn’t give me the restaurant version feeling. So then I started my research for kadai paneer instead. The base recipe remains the same for both only difference is that for veg version with paneer, you don’t have to marinate the paneer. I have not tried the veg version myself though. This is what I tried and achieved with chicken.
- 250-300gms chicken, boneless or with bones, cleaned washed and cut into medium pieces.
- 1 small tomato, roughly chopped
- 2 small onion,(1 roughly chopped and other diced)
- 1 small capsicum, diced (green pepper or you can use any color pepper of your choice)
- 2 garlic cloves
- 1/4 inch ginger
- 2 green chillies, slit
- 1/2 tsp ginger garlic paste
- pinch + 1/4 tsp turmeric powder
- 5-10 cashew nuts
- 1/4 tsp kasuri methi
- 1/4 tsp coriander powder
- 1/4 tsp cumin powder
- 2 tsp Kashmiri red chili powder
- 1 tbsp coriander leaves, finely chopped
- sugar as per taste
- 2-3 tsp yogurt
- 1 bay leaf
Kadai Masala :
- 1 tsp cumin seeds
- 1 tsp black pepper
- 2 tsp coriander seeds
- 2 cardamom
- 1/2 inch 4 pieces cinnamon
- 3 cloves
- 2 strands of mace
- Marinate the chicken with salt, turmeric powder, ginger garlic paste and keep aside for at least 30 mins.
- Soak the cashew nuts in warm water.
- In a pan, heat a tsp of oil. Add the diced capsicum and onion with a pinch of salt. Toss and fry till the onion is transparent but not brown.
- Remove this and keep aside.
- In the same pan, add another 2 tsp of oil and fry the green chillies, ginger, garlic, onion and tomatoes with a pinch of salt till the tomatoes become mushy and onion transparent.
- Allow this to cool and then grind it to a smooth paste along with soaked cashew nuts.
- Grind the ingredients under kadai masala to a coarse powder.
- In a pressure cooker, pressure cook the chicken pieces for 2-3 whistles.
- In a pan, heat around 2-3 tbsp oil. Add the bay leaf.
- Now add the tomato onion paste and fry till oil separates.
- Add the turmeric powder, chilli powder, cumin and coriander powder and mix.
- Add the kadai masala and mix again.
- Add water enough to adjust consistency. Add the cooked chicken and stir fried capsicum onion pieces.
- Add salt and sugar as per taste. Mix well and bring to boil.
- Add yoghurt, kasuri methi and coriander leaves.
- Serve hot with naan, roti or chapati.