Pepper Chicken Fry

I wanted to prepare something different from usual yet spicy. Had just gone through a video recently that share this recipe but I liked to try it out with few changes suiting our taste and the availability of ingredients readily available at home.

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Recipe :

Ingredients :

  • 500 gms chicken, cut, cleaned and marinated with salt and turmeric powder
  • 1 tbsp peppercorns
  • 1 tsp fennel seeds
  • 1 tsp cumin seeds
  • 2 pieces of half-inch cinnamon stick
  • 3 cloves
  • 3 dry red chillies
  • 2 onions, finely chopped
  • 1 tsp ginger garlic paste
  • 3 green chillies, slit
  • salt as per taste
  • 8-10 curry leaves
  • 1 tbsp coriander leaves, chopped
  • 3 tbsp oil

Method :

  1. Grind peppercorns, fennel seeds and cumin seeds to fine powder
  2. In a pan, heat oil. Once hot add the cloves, cinnamon, red chillies.
  3. Saute for a minute.Then add the onion and saute till transparent.
  4. Then add the ginger garlic paste and saute till its rawness is lost.
  5. Next add the green chillies, ground spice powder, curry leaves and mix well.
  6. Add the chicken, salt as per taste and mix well.
  7. Cover and cook till the chicken is soft. Do not add any water as the chicken will cook in its own moisture.
  8. Garnish with coriander leaves and serve hot as appetizer.

 

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Chicken Shawarma

Chicken Shawarma has been one of our favorites since long. When I was in college, there was a new outlet opened that sold shawarma which was made served with bread as wrap. When we were in Pune, there the shawarma was served with pita bread or roti as wrap. We always got it parceled for our meals during our Pune – Goa trip. Nowadays, we do not find it here in US, so I thought of trying it at home with readily available ingredients

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Recipe :

Ingredients :

  • around 4 rotis or pita bread

For marination :

  • 250 – 300 gms boneless chicken
  • 1/2 cup yoghurt
  • 1 tbsp olive oil
  • salt as per taste
  • pepper powder as per taste
  • 1 tsp vinegar
  • 1 tsp lemon juice
  • 1/4 tsp cardamom powder
  • 1 tbsp garlic cloves, chopped

For yoghurt sauce :

  • 1 cup yoghurt
  • 1 tsp ginger garlic paste
  • salt as per taste
  • pepper powder as per taste
  • 2 tsp lemon juice
  • 2 tbsp tahini sauce (can use store-bought or homemade)
  • 8-10 mint leaves, chopped
  • 3-4 sprigs of coriander leaves, chopped

For salad :

  • Lettuce or Cabbage leaves ( I used cabbage leaves)
  • onions, sliced
  • tomatoes, sliced
  • beetroot julienne
  • green pepper julienne

Method :

  1. Mix all the ingredients mentioned under marination.
  2. Marinate the chicken and keep it for around 30-40 mins.img_20170228_185941
  3. Bake them in an oven preheated at 200 C till done.
  4. Once slightly cooled, shred the cooked chicken.
  5. Whisk together all the ingredients of yoghurt sauce. Keep this refrigerated till use.
  6. Take a roti and to it apply generous amount of yoghurt sauce on it.
  7. Place the lettuce or cabbage leaf.
  8. Right at the center put generous amount of shredded chicken. Then add the cut vegetables.
  9. Drizzle some more yoghurt sauce.img_20170228_200133
  10. Roll the roti, wrap it in foil and serve the yummilicious shawarma.

 

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Green Peas Masala

Whenever we visit any pure veg restaurants, we always prefer to order pav bhaji or if roti, then we go for green peas masala. However, this was a case then when we were in India. Nowadays finding an Indian restaurant itself is like finding a pool of water in a desert.

When we stayed in Pune, there was this pure veg restaurant just outside our society. He served really delicious green peas masala. Recently some friend had posted a picture of green peas masala on some food group. The picture of the dish was really tempting and it made me nostalgic. I tried out the recipe, making few changes to it depending on the ingredients readily available in my pantry and my liking 😉


Recipe :

Ingredients:

  • 5 cloves
  • Two 1/2 inch pieces of cinnamon 
  • 1 cardamom 
  • 1 bay leaf
  • 2 red chillies
  • 1 tsp green chili, finely chopped 
  • 1 medium onion, finely chopped 
  • 2 medium tomatoes, finely chopped 
  • 1 1/2 tsp ginger garlic paste
  • 1 cup green peas
  • 1/4 tsp turmeric powder 
  • 1 tsp cumin powder 
  • 1 tsp red chili powder 
  • 1 tbsp coriander powder 
  • 1/4 tsp garam masala powder 
  • 1/4 tsp black pepper powder 
  • 1/4 tsp kitchen king masala (optional)
  • 1/2 cup yoghurt 
  • Salt as per taste
  • 1 tbsp coriander leaves, finely chopped 
  • 1 tbsp oil
  • 1 tbsp butter or ghee

Method :

  1. Heat oil and ghee in a pan.
  2. Once hot, add the whole spices – cloves, cinnamon, cardamom, bay leaf and fry for a minute.
  3. Then add the onion and sauté till golden brown.
  4. Add the green chilies, red chilies and ginger garlic paste. Sauté till the rawness of the paste disappears.
  5. Add the tomatoes and allow to cook till mushy. Now add the peas and allow to cook.
  6. Next add all the spice powders – turmeric, red chili, cumin, coriander, garam masala, kitchen king masala, black pepper, yoghurt and salt as per taste.
  7. Cook till the oil oozes out.
  8. Next add 1/2 cup water and cook covered for 5 minutes.
  9. Then remove the lid and cook on medium flame till thick consistency is achieved.
  10. Garnish with chopped coriander leaves and server with roti or chapatis.

Fish Fingers with Tartare Sauce

I first happened to taste them as a teenager at some holiday homes. I had been there with my cousin’s family. They had this same kind of fish fingers served with a white mayo sauce. Even after exploring so many places in US I could not find that or even similar tasting fish fingers.

I was like still in search of that perfect fish finger with white sauce combo. While I was talking to my husband about this, I realized that he had never tasted something like that. That’s the moment, I decided that I should find the recipe soon.

I explored many and following the given recipe I could achieve much similar version that I had tasted in my teenage.


Recipe :

Ingredients :

  • 150-200 gms any white fish fillet. I used Tilapia
  • 1 tsp mustard sauce
  • 1 tsp black pepper powder 
  • 1 tsp lemon juice 
  • 4 garlic cloves, finely chopped 
  • 1 egg
  • Salt to taste 
  • 1 tbsp all purpose flour 
  • Breadcrumbs for coating
  • Oil for deep frying

For the sauce :

  • 2 tbsp mayonnaise 
  • 4 thin spring onions, finely chopped
  • Salt to taste
  • 1 tbsp coriander leaves, finely chopped 
  • 1-2 tsp lemon juice 
  • Pinch of black pepper powder 

Method :

  1. Cut the fish fillet into thin finger length strips.
  2. Marinate the fish pieces with salt, lemon juice and pepper powder for 15 mins.
  3. In bowl, mix mustard sauce, garlic, salt, egg and all purpose flour. To this add the marinated fish pieces and combine them well so that they are well coated.
  4. Allow them to stand for another 15 minutes.
  5. Heat oil in a pan for deep frying.
  6. Dip the fish fingers in breadcrumbs and coat them well.
  7. Deep fry them in oil till golden brown on low-medium flame.
  8. Remove on an absorbent paper.
  9. For the tartare sauce, combine mayo, onions, coriander leaves, salt, lemon juice and pepper powder. Mix well.
  10. Garnish the fish fingers with chopped coriander leaves and serve with tartare sauce.

Strawberry shortcake trifle (eggless)

There is this Valentine’s day special contest being held on a food group on facebook from beginning of Feb to 12 Feb 2017. It asks you to prepare any dish but the main ingredient should be strawberry.

Me and my hubby we both look up to celebrate Valentine’s Day. We might not celebrate our birthdays or anniversaries but Valentine’s Day is something we look forward to to celebrate or to give each other unique gifts. I guess the reason for this is that we knew each other since college days.

I was excited to see the contest announcement but when I read the details further the main ingredient made me skeptical and I was reluctant to participate. A few days passed and my desire to participate was increasing but every time I gave it a thought I would step back thinking about “strawberry – main ingredient”. The reason is I personally don’t cherish strawberries 😏. And this being valentine’s special my husband I can say hates it. 🙄.

Giving this more thought I decided that I should try out something with strawberry that my hubby would at least dare to taste even when I tell him that it’s made using strawberries. And yes let me proudly tell you the attempt and of course the efforts were successful and paid off. He said ” If you had asked me to eat strawberries just like that I would not have eaten but this dessert that you have made is really good and liked it.” He almost ate half the glass much more than I expected.

While neighbor when I offered her she was like ” The sweetness is just perfect. Neither to sweet nor less sweet. It’s just right.” On the food group too, it was appreciated by multiple members. So now no matter I win or not, it is like I have already succeeded. The post with maximum number of likes will decide the winner. You actually cannot say that the number of likes are actually given based on the recipe or looks. Here person with good networking skills will stand a greater chances and his/her recipe might not even be read. Anyways the sweet words from my loved one’s and my well wishers mean a lot of encouragement and appreciation to me. ☺️


Recipe :

You will need less than 1 kg of strawberries for this entire recipe. Where ever I have used puree, there I have roughly chopped and pureed the strawberries in a blender, after which I have passed the puree through a sieve.

1 cup = 240 ml


Strawberry cake :

Ingredients:

  •  1/4 cup butter unsalted
  • 1 cup sweetened condensed milk (around half a tin)
  • 1/2 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 baking soda
  • 1/2 cup strawberry purée
  • 1/4 cup aerated water or club soda
  • 9×13 inch pan

Method :

  1. Beat butter with sweetened condensed milk.
  2. Sift all purpose flour, baking powder and baking soda into the beaten butter mix.
  3. Add strawberry puree. Beat further.
  4. Add aerated water or club soda and mix further till all is incorporated.
  5. Pour the mixture into a greased and floured sheet pan (9×13 inch) and bake it in an oven preheated at 350F for 30 mins or till done.
  6. Then allow the cake to completely cool on a cooling rack.


Strawberry sauce :

Ingredients:

  • 250 gms puréed strawberries.
  • 2 tbsp butter
  • 1 tbsp cornflour
  • 2-3 tbsp granulated sugar

Method:

  1. In a saucepan, melt butter.
  2. In a bowl dilute cornflour in 2 tbsp of prepared puree.
  3. Mix granulated sugar in the butter alongwith the remaining puree.
  4.  Once it boils, stir in the cornflour mix and keep stirring for another 5 mins till well incorporated.
  5. Put off the flame and allow to cool.


Strawberry cream :

Ingredients :

  • 1/2 tsp gelatin
  • 2 tbsp cold water
  • 1 cup heavy whipping cream
  • 1/2 tsp pure vanilla extract
  • 3-4 tbsp confectionary sugar
  • 1/3 cup strawberry purée

Method :

  1. Prior to beginning with this cream preparation, keep the mixing bowl and whip in freezer for 15 mins to cool.
  2. Mix unflavored gelatin in cold water and allow to rest. This mix helps in stabilizing the cream.
  3. Then beat heavy whipping cream with vanilla extract until soft peaks are formed.
  4. Fold in confectionery sugar, strained gelatin mix and strawberry puree and beat again till stiff peaks are formed.


Assembly :

  1. You can use a serving dish or individual dessert cups for the assembly.
  2. Chop and slice few strawberries.
  3. I used a round cookie cutter to cut circular cake discs. I could get around 12 discs.
  4. Take a glass. Spread a layer of cream, then a layer of chopped strawberries followed by layer of sauce and then cake followed by a layer of cream.
  5. You can either stop here and garnish with strawberry slices or you can repeat another stack as shown in picture with chopped strawberries, sauce, cake and again cream. The final layer always needs to be cream just before garnish.
  6. Single stack prepares 12 serves while if double stack is set up prepares 6 serves.

Chicken 65 / Indian style Chicken nuggets

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.

Recipe :

Ingredients :

  • 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

Method :

  1. Marinate the chicken pieces with ginger garlic paste, lemon juice and salt as per taste. Keep aside for 15-20 mins.
  2. In a bowl, mix cornflour, all-purpose flour, red color, Kashmiri chili powder, pepper powder, pinch of salt and egg.
  3. Add the chicken pieces and coat them well. 
  4. Heat oil in a pan and deep fry the chicken pieces.
  5. Remove on an absorbent paper towel. 
  6. In a pan, heat a tbsp or two of olive oil.
  7. On a high flame, sauté green chillies, chopped garlic and curry leaves. 
  8. Once they turn slight brown, add the fried chicken pieces.
  9. To this, add the yoghurt and red chili sauce. Mix well and sauté till the yoghurt is cooked well.
  10. Yummy chicken 65 is ready to be served hot.