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.
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.
I am always in search of trying out new chicken recipes so that preparing the same favorite one’s should not make us bored with it being a routine and the favorite should not turn un-favorite.
This time I thought of trying out chicken 65 at home. Recently we had it at food court, while we were there over a Sunday with one of relative’s family. Before a few days we had a chance to try out fish 65. My husband cherished both. So I decided to try out the chicken version at home this Sunday. Fish 65 can also be prepared in the same way using fish fillet of preferably white fish like tilapia.
- 250 gms boneless chicken, cut into small pieces, cleaned and washed
- 1 tsp ginger garlic paste
- 1-2 tsp lemon juice
- 2 tbsp corn flour
- 1 tbsp all-purpose flour
- Pinch of red food color
- 1/2 tsp Kashmiri red chili powder
- 1/4 tsp black pepper powder
- Salt as per taste
- 1 egg
- Oil for deep-frying and also for stir fry
- 4-5 green chilies, slit
- 8-10 curry leaves
- 2-3 big garlic cloves, finely chopped
- 1 tbsp yoghurt
- 1 tbsp red chili sauce
- Marinate the chicken pieces with ginger garlic paste, lemon juice and salt as per taste. Keep aside for 15-20 mins.
- In a bowl, mix cornflour, all-purpose flour, red color, Kashmiri chili powder, pepper powder, pinch of salt and egg.
- Add the chicken pieces and coat them well.
- Heat oil in a pan and deep fry the chicken pieces.
- Remove on an absorbent paper towel.
- In a pan, heat a tbsp or two of olive oil.
- On a high flame, sauté green chillies, chopped garlic and curry leaves.
- Once they turn slight brown, add the fried chicken pieces.
- To this, add the yoghurt and red chili sauce. Mix well and sauté till the yoghurt is cooked well.
- Yummy chicken 65 is ready to be served hot.
Every time I visited the Halal meat shop, I noticed the leg pieces which seem to be ideal to be used to prepare the tandoori chicken. Every I wished to buy them but happened to push the purchase towards next visit.
Last week, I decided firmly that I will buy at least two leg pieces to try out the tandoori at home. Finally the day arrived and I prepared the tandoori chicken at home.
- 1 pound Chicken legs (around 2 legs of 400 -500 gms)
- salt as per taste
- 1/2 tbsp lemon juice
- 2 1/2 tsp ginger garlic paste
- 1/2 cup strained or hung yoghurt
- 1 tsp Kashmiri red chilli powder
- 2 tsp Tandoori chicken masala
- 1 tbsp mustard oil
- onion rings, lemon wedges, chopped coriander leaves for garnish. Chat masala (optional)
- Clean and wash the leg pieces. Cut 2 slits on the thigh, 3 on the leg, 1 on the thigh joint and 1 on leg joint.
- Marinate the leg pieces with salt, lemon juice, 1/2 tsp kashmiri red chilli powder and 1/2 tsp ginger garlic paste. Rub it well in the slits. Allow it to rest for 20-30 mins.
- In a bowl, whisk yoghurt, remaining ginger garlic paste, remaining kashmiri red chilli powder, tandoori chicken masala, mustard oil and very little salt. Be easy on salt as you have already added salt in first marinade.
- Dip the marinated pieces in this tandoori masala. Again rub this well in the slits. Allow to rest for at least 30 mins. I usually prefer to keep it longer for around 2 hours or even overnight.
- Pre-heat oven to 400 F. Line a baking tray with aluminium foil.
- Place the leg pieces on this tray and bake for around 20 mins on one side.
- Remove turn and cook on other side for 15 mins. The time for cooking on either side may vary depending on your oven and also the chicken. So keep a check accordingly.
- You will realize that it has cooked when you see that the masala is cooked.
- I prefer cooking in the oven prior and then just warming it up on a cast iron pan just before serving. This helps give it the burnt tandoor feel.
- Garnish with chat masala(optional), onion rings and chopped coriander leaves. Serve with lemon wedges.
My mum always prepared scrambled eggs or anda bhurji in a simple manner with little masala. However as an adult, I really cherished the anda bhurji sold at small roadside stalls. But they used too much of oil which could be handled once in a while. When in Pune, I had a cook at home who provided me some help in kitchen keeping in mind my busy work schedule. She prepared just a sabji and rotis but that also was much helpful. She prepared the bhurji in a slightly different manner than the way my mum did. I am sharing this recipe which I follow and is a mix of multiple recipes.
- 1 tbsp oil
- 1 tbsp butter
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- pinch of asafoetida
- 1-2 green chillies, finely chopped
- 1 medium onion, finely chopped
- 1 medium tomato, finely chopped
- 1/2 tsp ginger garlic paste
- 3 eggs
- 1/2 tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp pav bhaji masala
- salt as per taste
- 2 tbsp coriander leaves, finely chopped
- In a pan, heat oil with butter.
- Add mustard seeds, cumin seeds and asafoetida.
- Once it flutters, add the onion, green chillies and saute till onion is transparent.
- Then add the ginger garlic paste and saute till the rawness is lost.
- Now add the tomatoes and allow to cook.
- Then add the masala – turmeric, red chilli powder, pav bhaji masala and salt as per taste.
- Now add the eggs and whisk through the cooked masala-veggie mix.
- Cook till whisking continuously till the eggs are cooked and mixture is dry.
- Garnish with coriander leaves.
- Serve with bread or chapatis.
Nowadays I have stopped eating much of fish and moved my appetite inclination towards chicken. Every week coincidentally almost every Thursday, I tend to prepare some chicken delicacy. However I try that every week it should be something new so that by repeating similar dishes we should not end up getting bored with eating the same.
Many years back when I was just out of college and waiting for my MNC joining, I had a long vacation in between. During this time I got an opportunity to visit a small town named Coorg, equidistant from the cities Mangalore and Bangalore in the state of Karnataka, India. We had booked a cottage stay there and one of the meals during the stay was offered by the cottage owner. Their cook had prepared all Coorg delicacies. One of them which I could recollect I guess was the Pandi curry or Pork curry served with rice balls. I actually could just recollect the color of the delicacy which had created the temptation, but I also remember it was some non veg item that I didn’t eat then and so didn’t relish the dish.
After so many years, I remembered it and started my research during which I came to know about Pandi curry. Nowadays though I have started eating lamb/goat meat, I still not eat other red meat. So I decided to try out similar dish but with chicken. So let’s hop on to the recipe.
- 500 gms chicken, cleaned, washed and cut into small pieces. I marinate the pieces with salt and turmeric powder
- 3 tbsp ghee ( you can also use oil)
- 1 large onion, sliced
- 5-6 green chillies, chopped
- 1/2 cup + 2 tbsp coriander leaves, finely chopped
- 2-3 small pieces of cinnamon
- 3-4 cardamom
- 1-2 star anise
- 5-6 cloves
- 1/2 tsp black peppercorns
- 1 tsp mustard seeds
- 3 tsp cumin seeds
- 1 tbsp coriander powder
- 1 1/2 tsp ginger garlic paste
- 10-15 curry leaves
- Salt as per taste
- 1/ cup water
- 2-3 tsp tamarind juice
- In a pan, heat a tbsp of ghee.
- Add the whole spices – cloves, cinnamon, cardamom, star anise, peppercorns, mustard seeds and cumin seeds. Sauté for a min or two on high flame.
- Then add the green chillies and onion. Sauté for another few minutes.
- Add coriander powder, coriander leaves (1/2 cup) and mix well.
- Allow the mixture to cool.
- Grind the mixture to a fine paste by adding 1/2 cup water.
- In a pressure cooker, heat the remaining ghee.
- To this add the curry leaves and ginger garlic paste and sauté till the rawness of the paste is lost.
- Then add the chicken pieces, mix and fry for few minutes.
- Add the ground masala, salt as per taste and pressure cook for 1-2 whistles.
- Once the pressure is completely released, check the taste and consistency of gravy.
- Add salt and water if required.
- Add tamarind juice and bring to a boil. Garnish with coriander leaves.
- Serve hot with roti/chapati or rice.
We were at a get together at our relative’s place. While talking about cuisines and various dishes, suddenly all were nostalgic about a rum cake which our aunt Usha Naik (family friend) had baked and relished by all for some party in the past. As we had recently moved here, we were not obliged to relish it ☹️.
However, I was very eager to get hold of the recipe and try it out. Christmas was around the corner and I was planning to try it out then. So I grabbed the recipe from aunt Usha and was all ready with the ingredients in my pantry. But to my dismay my hubby was in no mood for any more cakes that month as be already had consumed our wedding anniversary cake by mid December.
I was just waiting for an occasion to seek an opportunity to bake it. Recently was my paternal grand dad’s 100th birthday remembrance. So I didn’t wait at all and just decided to try it out no matter what. My grand dad too was a foodie even at his old age. Though he was a doctor himself and health conscious, he did not give up on relishing delicious food.
Thanks Usha aunty for the recipe. We and many of our friends enjoyed the yummy cake. Let’s begin with the recipe. I have done very minor changes to the original.
For the cake –
- 1/2 cup chopped walnuts
- 1 box yellow cake mix (The recipe asked to use 18 1/2 oz box however I used the gluten free pack by Pillsbury 17 oz. You can use the regular packs of traditional yellow cake mix of 15.25 oz which would work well)
- 1 box instant pudding and pie filling (3.4 oz)
- 4 eggs
- 1/2 cup cold water
- 1/2 cup vegetable oil
- 1/2 cup rum
For the rum glaze –
- 1/2 cup butter ( 1 stick or 1/4 pound)
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup rum
- Preheat the oven to 325 F.
- Grease and flour a 10 inch tube pan or 12 cup bundt pan.
- Sprinkle about 1/4 cup or less walnuts at the bottom of the pan.
- Mix all the rest ingredients and then fold in the remaining walnuts.
- Pour the mix into the greased pan and bake in the preheated oven for an hour or till cake doneness.
- Remove the cake and allow it to cool completely on a cooling rack.
- For the glaze, melt the butter in a saucepan.
- Stir in the sugar and water and continue stirring till sugar dissolves.
- Allow to boil for 5 mins and then remove from heat.
- Stir in the rum.
- Drizzle and smooth the glaze over the top and sides of the cake.
- Allow the cake to absorb the glaze completely and then repeat till the entire glaze is used up.