Pallavi's blog

Coming up ...

2010-09-04T19:39:00.001+01:00

... Chicken Jalfrezi.

Coming up ...

2010-07-07T21:12:00.000+01:00

... Indian spicy rice.

Chinese Chicken Fried Rice

2010-06-18T21:11:00.007+01:00

Hello, last friday I made chinese chicken fried rice. It tasted just like in Indian Chinese restaurants. Got back good old childhood memories. The recipe is very simple and quick to make. 1st snap is with vegetables (carrots and peas) and the 2nd without vegetables. We preferred the second type.

Ingredients:

Boneless chicken - cut into small pieces
Chopped ginger - 1/2 tsp
Chopped garlic - 1/2 tsp
Onion - 1/2 chopped
Cooked rice (left over rice works best) - 3 cups
Diced carrots - 1/4 cup
Diced peas - 1/4 cup
Eggs - 2 beaten
Red chilli sauce - 1/2 tsp
Oil
Pepper - 1/2 tsp
Soya sauce - 2 tsp
Vinegar - 1 tsp
Salt to taste
Ajinomoto (chinese salt) - 1/4 tsp
Corn flour - 1 tsp
Spring onions - chopped

For rice:

Basamati rice - 3cups
Water - 4 1/2 cups
Salt - little
Oil - few drops

Preparation:

Wash rice and soak in the water along with salt and oil for 30 mins.
Cook rice and spread the rice on a plate to cool completely (You can as well use left over rice).
Take a bowl, add chicken, pepper, salt, cornflour, half egg and mix well & keep a side.
Take a pan, add oil to fry chicken. Once chicken is cooked, transfer it to a plate.
Take the above pan (without the oil used to fry chicken) or another pan, add 1 tsp of oil. Once hot enough, add ginger, garlic and saute for a minute. Then add onion and saute it till they become transparent.
Now add egg, once it is cooked, add pepper, salt, ajinomoto, vegetables, vinegar, soya sauce, chicken and saute the mixture.
Add cooked rice and mix well. Make sure rice gets hot enough to serve.
Finally add some spring onions and cook for few minutes before switching off. Just make sure spring onions are not completely cooked and soft. They taste good if they remain crispy.
If you like it spicy, add little chili garlic paste and mix well.
Check the seasoning and serve hot.

Spicy Chicken Biryani

2010-05-28T22:56:00.004+01:00

Hi, its been a very long time since I blogged. Have been busy with other things. Finally found some time to update. I made spicy chicken biryani couple of weeks ago and it came out very good and tasty as it appears. You should definitely try this recipe if you fancy biryani. Here goes the recipe.

Ingredients:

For Marinade:

Chicken - 250 gms
Curd - 1/2 cup
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder a pinch
Ginger Garlic paste - 1 tsp
Mint Leaves - 1/2 cup
Coriander leaves - 1/2 cup

For Rice

Basmati Rice - 1 1/2 cup
Onions - 2
Green chillies - 4
Ginger Garlic paste - 1 tsp
Cinnamon - 2"
Bay leaf - 1
Cloves - 3
Cardamom - 2
Salt to taste
Oil - 2 tbsp
Butter - 1 tbsp

Preparation:

Clean and soak Basmati for 10 to 15 mins.
Clean and chop chicken to required size.
Add curd, chilli powder, coriander powder, turmeric, ginger garlic paste, mint and coriander leaves to chicken and mix well. Let it marinate for atleast 2 hours.
Meanwhile chop onions as juliennes and slit the green chillies.
Heat oil and butter. Add in spices (cinnamon, cloves, cardamom and bay leaf). Sauté onions till they turn brown, then add ginger garlic paste. Fry till the rawness is gone.
Then add chicken marinade, cook on high flame for 5 mins and simmer till the oil comes out.
Add rice, salt, 3 cups of water and pressure cook for 2 whistles.
Since this is quite spicy, onion raita would be nice but I made chicken gravy (as we are chicken freaks ). If you like it very spicy chicken gravy would be ideal otherwise raita goes well.
Adjust spiciness as per your taste (chilli powder and green chillies ~ more or less).

Chicken 65

2010-05-21T21:35:00.006+01:00

Hi all, last friday I made Chicken 65, a dry item. It came out as expected finger lickingly tasty. We had it with dal/lentils and rice. You should definitely try this dish. Here is the recipe.

Ingredients:

Boneless chicken - cut into bite size pieces
Aji no moto(MSG) - 1/2 tsp
Cornflour - 2 tsp
Pepper powder - 1/2 tsp
Egg - 1 number
Chilli powder - 1/2 tsp
Salt as per taste
Cumin seeds- 1/2 tsp
Curry Leaves - a few
Garlic - 1 tsp chopped
Ginger - 1/2 tsp chopped
Ginger garlic paste - 2 tsp
Green Chillies - 6 or 7 slit
Cumin powder - 1/2 tsp
Chilli garlic paste - 2 tsp
Oil - to deep fry
Red color - 2 to 3 drops

Preparation:

To fry chicken pieces:

Take chicken pieces in a bowl, add salt, aji-no-moto,1 tsp ginger/garlic paste, pepper powder-pinch, cornflour and mix.
Then add 1 egg and mix in completely (Tip: Egg coats the meat and keeps the juices in).
Heat oil in a frying wok or kadhai. Add chicken pieces few at a time (do not crowd the kadhai) and fry until lightly golden brown.
Move the fried pieces on to a paper towel.

To make the sauce:

This does not need to be very salty, so limit the salt.
Heat 2-3 tsp oil in a pan, add cumin seeds, add the chopped ginger, garlic and saute until fragrant or rawness gone.
Add chopped chillies, curry leaves,1 tsp ginger/garlic paste, remaining pepper powder, chilli powder, salt, cumin powder, chilli/garlic paste, aji-no-moto, red color and stir.
Cook for a few minutes.
Add few drops of water, then add chicken to this paste and toss lightly.
Check the seasoning.
Serve hot.

Tip: If you want cooked rice to be grainy and separate ...

2010-05-20T12:30:00.000+01:00

... add little oil before cooking.

Kichidi with Egg/Tomato curry

2010-04-28T21:49:00.006+01:00

Hi, last week I made Kichidi with Egg/Tomato curry. This combination really works making our meal pleasurable. You should give it a go. Here is the recipe.

For Kichidi:

Ingredients:

Rice - 1 cup
Masoor dal( red lentils) - 1/2 cup
Oil - 2 tbsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Onions - 1 chopped
Green chillies - 3 slit
Ginger garlic paste - 1/2 tsp
Salt as per taste
Water - 3 cups

Preparation:

Wash and soak rice & dal together in 3 cups of water.
Heat a pan with oil, when the oil is hot, add mustard and cumin seeds.
When mustard seeds splutter, add onions, green chillies and fry till onions turn light brown.
Add ginger garlic paste and saute till rawness is gone.
Add soaked rice & dal along with water.
Add salt as per taste. Be cautious while adding salt as there is salt already in egg curry.
Mix gently and cover the pan.
Allow the rice to cook on medium flame.
Mix again once half of the water evaporates.
When water totally evaporates and you see small bubbles on top then reduce the flame to minimum and cook for further 5 to 10 mins.
Switch off the flame and let it rest for 10 more mins before serving.
Serve hot with egg curry.

Upma(South Indian quick breakfast)

2010-04-27T20:58:00.006+01:00

Hi, one night we felt like eating a light snack so I made this simple south indian dish called Upma. Its a very simple dish, quick to make and needs few ingredients. You can have this with any pickle. We had it with home made mango pickle and as usual it was yum yum!

Ingredients:

Sooji or Rava - 1 cup
Oil - 1 tbsp
Mustard seeds - 1/4 tsp
Channa dal - 1/2 tsp
Curry leaves - a few
Green chillies - 2 or 3 chopped
Salt as per taste
Water - 2 cups

Preparation:

Take a pan, heat oil on medium heat, when the oil is hot enough, add mustard seeds and channa dal.
When mustard seeds splutter, add curry leaves, green chillies and saute for few minutes.
Add water and adjust the salt.
When water gets boiling, reduce the flame and add sooji/rava slowly while stirring to avoid lumps. (Note: Adding sooji/rava as fine continuous stream and constant stirring is necessary otherwise snack gets lumpy and doesnot look/taste good.)
Cover & cook for 2 to 3 minutess and turn off the flame.
Serve hot with any pickle or chutney of your choice.

Red chilli chicken wet

2010-04-23T23:16:00.000+01:00

Hi, today I made Red chilli chicken wet. Procedure is the same as Chilli chicken wet but instead of green peppers I used red peppers. Needless to say, it turned awesome as expected.

Aloo Kurma

2010-03-31T09:52:00.007+01:00

Hi, its been a very long time since I posted something, just was not up for it. Today I thought enough is enough and dragged myself to update it . Two weeks ago I made Aloo Kurma (good old vegetarian restaurant style) which goes well with puris or dosa. It came out really good and brought back memories of having puris in good old restuarants. Here is the recipe just in case.

Ingredients:

Potatoes - 3
Onion - 1 big
Green Chillies - 4 medium
Ginger - 1" piece chopped finely
Turmeric powder - pinch
Salt to taste
Besan or Gram flour - 1 Tbsp
Coriander leaves for garnish

For Seasoning:

Urad dal -1/4 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Channa dal - 1/4 tsp
Curry leaves - 5 or 6

Preparation:

Wash potatoes and boil them in either pressure cooker with some water for 3 whistles or cook them in the microwave for 5 mins.
Chop the potatoes into small pieces.
Chop onions finely and slit green chillies lengthwise.
Take a pan and add seasoning.
Add onions, green chillies and cook till onions are transparent.
Half way through cooking onions, add ginger.
When the onions are transparent add turmeric and saute for a min.
Add chopped potatoes with 1/2 cup water and salt.
Meanwhile mix the gram flour with some water to form a smooth paste without lumps.
When the curry starts to boil add the smooth paste and cook till rawness from the gram flour is gone.
Finally check the seasoning.
Garnish with coriander leaves and serve hot with puris.

Plain Pulav Rice or Bagara Rice

2010-03-28T15:38:00.004+01:00

Hi, one sunday for lunch I made this plain pulav rice (sounds funny but thats what it is ) with chicken curry. The combination was very good, easy to make and was very tasty. We had a hearty lunch. Here is the recipe if you wish to try.

Ingredients:

Basmati rice - 2 cups
Cinnamon - 2 small
Cloves - 3
Bay leaves - 2
Shahi jeera or Black cumin - 1 tsp
Onion - 1 big chopped
Green chillies - 2 slit
Curry leaves - a few
Oil - 3 tbsp
Ginger garlic paste - 1/2 tsp
Salt to taste

Preparation:

Soak rice for 30 mins (For 1 cup rice, add 1 1/2 cup water).
Heat oil, add above masala and curry leaves.
Saute for a minute and then add onions & green chillies.
Then add ginger garlic paste and saute till the ginger garlic rawness is gone.
Then add the soaked rice along with water.
Then add enough salt and stir well.
Cook till the rice is done.
It is a mild flavoured rice and goes well with chicken curry.

Andhra Chicken Kurma

2010-03-27T10:17:00.003Z

Hi, last friday I made Andhra style Chicken Kurma. It was very delicious. Its a gravy item and if you love gravy like we do then you should give it a try.

Ingredients:

Chicken - 1 kg
Onions- 2 large
Green chillies - 5
Tomatoes - 4
Oil - 3 tbsp
Salt to taste
Turmeric powder - 1/2 tsp
Red chilli powder -1 tsp
A few curry leaves
Coriander leaves to garnish

For paste:

Grated fresh coconut – 1/2 cup
Fresh ginger – 1 inch piece
Garlic cloves – 7
Cinnamon - 1 inch pieces (2 no.)
Cloves - 6
Cardamom – 2
Poppy seeds – 1 tbsp
Coriander powder – 1 tsp
Cashew nuts – 12 no.

Preparation:

Soak cashew nuts and poppy seeds in warm water for 10 min, then grind with all above ingredients with little water in to a smooth paste and keep a side.
Finely chop onions.
Cut green chillies & tomatoes into small pieces.
Cut the chicken into medium size pieces, wash well and leave aside.
Now heat oil in a pan, add chopped onion, green chillies and fry till onion become soft and golden brown.
Add chopped tomatoes, curry leaves and cook till tomatoes become soft.
Then add chicken pieces, turmeric powder, red chilli powder, salt to taste.
Mix well and leave to cook in a very low flame and cook for 15 min. (no need to add water, let chicken cook in it's own juices).
Then add ground paste, 1 cup water, stir well and cook till chicken becomes tender. This will take another 20 to 25 mins.
Stir once in a while and cook on high flame till gravy gets thicker.
Remove from heat and garnish with chopped coriander leaves and serve.

Simple and easy chicken fry

2010-03-20T12:08:00.006Z

Hello, its been a while since I blogged. Last friday I made this simple and easy chicken fry. We had it with dal (lentils). It was too too good and spicy (ofcourse ). You can make it quick and easy hence the name Phataphat (quicky) chicken fry. You should definitely try this. Enjoy!

Ingredients:

Chicken - cut into medium sized pieces
Ginger garlic paste - 2 tsp
Chilli powder - 2tsp (or as per your spiciness)
Turmeric - 1/2 tsp
Salt as per taste
Garam masala powder - 2 1/4 tsp
Coriander leaves - for garnish
Oil - 3 tbsp

Preparation:

Wash the chicken and marinate it with ginger garlic paste, chilli powder, salt, turmeric, garam masala powder for couple of hours or for atleast an hour.
Heat a pan with oil and when the oil is hot enough, add chicken pieces.
Cook covered on medium flame for 2 to 3 minutes.
Remove the lid, stir the chicken once and again cook covered for couple of minutes.
Repeat the process of cooking/frying till the chicken is almost cooked.
Now remove the lid and fry the chicken for 2 to 3 minutes or till you feel it is dry enough.
It takes about 30 minutes for the chicken to cook.
Check the seasoning.
Garnish with coriander leaves and serve hot.

Hyderabadi chicken-dum-biryani with Mirchi ka salan

2010-03-06T18:29:00.008Z

Yello, last friday I made hyderabadi chicken-dum-biryani and it came out too good. It was very delicious and as usual we had a blast. You should definitely give it a go. Here is the recipe.

Hyderabadi chicken-dum-biryani:

INGREDIENTS:

For the marinade:

Chicken – 1 lb (about ½ kg) skinned, washed and cut into cubes. Boneless chicken can also be used but I prefer to use whole chicken with bones. Make sure you drain all the water after washing the chicken.
Ginger & Garlic Paste - 2 tsps
Mint leaves (pudina) – 10 sprigs finely chopped
Coriander leaves – 10 sprigs finely chopped
Saffron - 2 pinches soaked in ¼ cup of milk
1 onion – finely sliced and deep fried till dark brown.
Yoghurt – ¾ cup ( I used a measuring cup)
Chilli powder – 2 tbsp
Turmeric powder – ¼ tsp
Garam masala – 2 tbsps (Lightly roasted in a pan on low heat for 30 secs)
Juice of 1 big lemon (about 4 tbsps)
Oil – ¼ cup
Salt – ½ tsp
Oil for deep frying the onions – ¼ cup (Do not use left over oil in the marinade after frying onions. Discard or save it for a different dish)

For the rice :

Basmati rice – 3 cups ( I used a measuring cup). Wash under cold water and soak for 30 mins then drain all the water in a strainer and set aside
Whole green Cardamom – 4
Cloves – 3
Black cumin seeds (Shahi jeera) – ¾ tsp
Bay leaves – 2
Butter/oil/ghee – 1 tbsp
Salt – 4 tbsps
Water for boiling – 10 cups ( I used a measuring cup)
A wide & deep sauce pan to cook rice

For cooking in layers:

1 wide heavy bottomed deep vessel / pot
A large dosa pan / flat bottomed skillet
Pinch of red orange color dissolved in 2 tbsps milk or water
Aluminium foil or a wet towel (squeeze the the water out) to cover the pan. Alternatively you can use whole wheat flour dough to seal the edges so that the steam does’nt escape.

PREPARATION:

In a sauce pan heat about 1/4 cup of oil and deep fry onions till dark brown. Remove the onions and drain them on the kitchen towel. Once cool, crush them and set aside. They are ready to be mixed in the marinade. Alternatively you can use store bought fried onions too. (Do not use left over oil in the marinade).
In a large bowl, mix all the marinade ingredients till well done. Cover and let it rest for couple of hours or overnight if you have some time. This would let the chicken absorb all the flavours of the spices and enhance the taste of your biryani.
While the chicken is marinating, place a deep sauce pan on the stove with 10 cups of water on high flame. When the water gets to boil, throw in the spices (cardamom, cloves, shahijeera, bay leaves, butter and salt) and cook for a minute. Now gently add in the drained rice to the boiling water and let it cook on high flame till another boil (takes 4 mts).
Immediately drain the rice along with the spices in a strainer. Let all the water drain off. Set aside.
Place a heavy wide bottomed deep pot or vessel on the stove top and turn it on high flame. Allow the pot to get hot for about a minute.
Now arrange the entire marinated chicken at the bottom of this pot. This is your first layer.
Then arrange the half-cooked rice on top of the chicken. This is going to be your second layer.
On top of the rice, add about 2 - 3 tbsps of oil. Cover the pot with a lid and cook on high heat for 3 to 4 mts. Do not cook more than that because your chicken might get burnt.
Meanwhile heat a dosa pan/flat bottomed skillet on high heat till the pan is hot. Once hot, reduce the flame to the lowest setting and place the chicken and rice pot on it. (So basically you are putting pot on the pan/skillet meaning no direct flame contact to the pot)
Remove the lid and pour in the red orange color water around in the center. This would give your rice the restaurant style look with some of the rice grains looking orange in color.
Now seal the pot with an aluminium foil or a wet towel (squeeze all the water out) or using the traditional whole wheat dough method. This allows the flavors of your chicken and rice to remain inside.
Cook for 30 minutes undisturbed on the lowest setting. Switch of the flame and let it rest for another 10 minutes.
Just before serving open the lid, gently mix in the chicken at the bottom with the rice. Serve it hot with mirchi ka salan or raitha. Enjoy! (We didnot much like mirchi ka salan so enjoyed biryani with raitha)

Mirchi Ka Salan:

Ingredients:

Medium sized green chillies - 8 or 10 OR Big green chillies - 4 (I used big ones)
Onion - 1 medium sized chopped
Sesame seeds (white til) - 1 tsp
Coconut flakes/desiccated coconut/copra - 1/4 cup
Coriander seeds (dhania) - 2 tsps
Cumin seeds (jeera) - 1 tsp
Peanuts - 1/4 cup
Ginger garlic paste - 1 tsp
Fresh yogurt - 1/2 cup
Tamarind paste/pulp - 1 tsp OR 1 small lemon sized tamarind soaked in some water and extract the juice.
Salt to taste
Fresh coriander for garnish
Oil for making the curry

Preparation:

Dry roast the sesame seeds, peanuts, coriander seeds, cumin seeds and coconut, one at a time in a pan.
Sauté the onion in 1 tsp of oil until transparent.
Make a paste of the sesame seeds, peanuts, coriander and cumin seeds along with the sautéed onions and coconut.
Slit the green chillies and sauté them in a little oil and set aside. You can remove the seeds from the chillies to reduce the heat. I used big green chillies, so I just chopped them into big pieces.
In the same pan add some oil and sauté the ginger garlic paste till rawness is gone.
Add the ground masala paste, tamarind concentrate or juice and cook for about 3-4 minutes.
Next add the yogurt, salt and mix well till the yogurt is blends in the masala.
Add water to reach the desired consistency. Make sure you boil the masala well after adding water.
Half way through boiling the masala add the sauteed green chillies.
Checking the seasoning.
Garnish with fresh coriander leaves.

Tandoori Chicken

2010-02-27T10:19:00.002Z

Hello, last friday I made tandoori chicken. It was finger linkingly delicious. I made dal (lentils) and plain rice to go with it. We enjoyed it alot. Here is the recipe.

Ingredients:

Chicken leg-thigh joints - 6
Coriander Powder - 1 tsp
Cumin Powder - 1 tsp
Garam masala powder - 1 tsp
Ginger garlic paste - 2 tsp
Kasoori methi (dry fenugreek leaves) - 1 tsp
Lemon Juice - 1 tbsp
Oil - 2 tbsp
Pepper powder - 1 tsp
Red Chilli Powder - 1 tsp
Red color - 1 tsp
Salt as per taste
Turmeric - 1 tsp
Yogurt - 6 tbsp (1 tbsp yogurt for 1 chicken leg-thigh joint)

Preparation:

Clean chicken and cut 2 or 3 long slits on each piece. Put slits where the meat is more.
Apply salt, chilli powder and lime juice all over the chicken and keep aside for 15 minutes.
Make marination with ginger garlic paste, coriander powder, cumin powder, red chilli powder, kasoori methi , turmeric, garam masala powder, pepper powder, red color and lemon juice to a smooth paste.
Add 1/2 tsp salt to the paste and mix well with yogurt.
Apply it all over the chicken, making sure to apply well inside and around the slits made. Pour oil on top of the chicken and mix once.
Preheat your oven to 220 C or 425 F.
Place an aluminium foil on a baking tray and make a bed with any vegetables you have got (onions, carrots etc).
Place the marinated chicken on the bed and put the tray in the oven.
Cook for 35 minutes till the chicken is tender. You need to turn over the chicken pieces after 15 mins and cook on the other side.
Once the chicken is fully done, just before serving you can put the chicken pieces in the oven closer to the grill for 5 mins.
Remove from oven and serve hot, garnished with sliced onions and lime wedges.

Egg Tomato Curry

2010-02-26T16:40:00.003Z

Hi, one of the weekdays I made egg and tomato curry. Looks like I added more than required green chillies as the curry turned out too too spicy. So if anyone trying be cautious about adding chillies. Here is the recipe just in case.

Ingredients:

Hard boiled eggs - 4 (Tip: You can boil eggs in 10 minutes if you add little salt to the water.)
Tomatoes - 8
Green chillies - 6 or 7
Oil
Cumin seeds - 1/4 tsp
Mustard seeds - 1/4 tsp
Dried red chillies - 2 broken
Curry leaves - a few
Ginger garlic paste - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt as per taste

Preparation:

Boil the eggs. Pierce or make cuts (not too deep that egg breaks open) on the eggs (so that gravy seeps in when dropped into the curry later). Keep them aside.
Chop tomatoes, green chillies and blend them into a paste with little salt.
Take a pan, add oil, when the oil is hot, add cumin seeds, mustard seeds, red chillies and curry leaves.
When mustard seeds splutter, add ginger garlic paste and fry till rawness is gone.
Add the blended paste and cook it by stirring in between till all the water evaporates from tomatoes and it becomes a thick paste.
Half way through cooking tomatoes. add turmeric.
Just before the gravy become a thick paste add piered/cut boiled eggs.
Finally adjust salt and turn off the flame.
Serve with plain rice or khichdi (Rice made with lentils).

Palak (Spinach) Chicken

2010-02-21T14:50:00.004Z

Hi, last friday I experimented palak chicken curry. It didnot turn out as good as expected. Palak chicken needs more spices, garam masala and salt. For next meal I adjusted the above and it was perfect. So double check the seasoning. Here is the recipe if you wish to try out.

Ingredients:

Chicken - cut into small pieces (we prefer skinless)
Oil
Cloves - 4
Green cardamoms - 3
Cinnamon - 1`` stick
Cumin seeds - 1/2 tsp
Onions - 2 big chopped finely
Tomatoes - 3 chopped
Ginger garlic paste - 1 tsp
Green chillies - 4 slit lengthwise
Chilli powder - 1 tsp or as per your taste
Lime juice - 1 tbsp
Coriander powder - 1 tsp
Garam masala - 1 tsp
Turmeric - 1/2 tsp
Salt as per taste
Palak ( Spinach) leaves - 4 cups chopped
Coriander leaves - a few chopped for garnish

Preparation:

Wash chicken and keep aside.
Marinate the chicken with little lime juice and little salt for 1/2 hour.
Take a heavy bottomed pan, pour oil and when the oil is hot enough, add cloves, cardamoms, cinnamon and saute for few seconds.
Add onions and fry till they are golden brown.
Add ginger garlic paste and saute till rawness is gone.
Add tomatoes and cook for 2 minutes with lid on.
Add chilli powder, turmeric, coriander powder, little salt, remaining lime juice and mix well.
Cook the tomatoes till they become soft.
Add chicken and stir once. Cook with lid on for 15 minutes until some water oozes out of the chicken. Keep stirring occasionally to make sure chicken doesnt get burnt.
Now add palak leaves, green chillies and mix well.
Allow the palak, chicken to cook with lid on and keep stirring in between to make sure they dont get burnt.
Add garam masala just before the chicken is done.
Check the seasoning.
Garnish with coriander leaves. Leave it for 10 minutes before serving.
Serve with plain rice, roti or naan bread.

Black Forest Cake

2010-02-21T10:49:00.011Z

Hello, last saturday I made black forest cake to surprise my hubby on his birthday. It came out so well that he was thrilled/shocked beyond belief. You should definitely try it. Here is the recipe.

Chocolate sponge:

Ingredients:

Cocoa powder - 3/4th cup (Note: You should use measuring cups and spoons for baking)
Sugar - 2 cups
All purpose flour - 3/4th cup
Baking soda - 1/2 tsp
Baking powder - 1/2 tsp
Salt - 1 tsp
Milk - 1 cup
Vegetable oil - 1/2 cup
Large eggs - 2
Vanilla extract - 2 tsp
Boiling water - 1 cup

Preparation:

Sift cocoa powder, sugar, all purpose flour, baking soda, baking powder and salt together in a bowl to make sure no lumps in the mixture.
Stir the above with a whisk to make sure they blend well. Lets call this dry mix, "Mixture A"
In another bowl just add eggs, milk, oil and vanilla extract. Do not stir the mixture Lets call this "Mixture B".
Now add Mixture B little a time while whisking Mixture A. You can whisk by hand or use hand mixer. (I prefer whisking by hand).
After whisking both mixtures to a smooth batter, add 1 cup of boiling water and whisk cautiously without any spillage as the water is hot.
Preheat oven to 175c for 10 mins, grease the baking tray with butter, place a baking sheet or grease proof paper on top of the baking tray and again apply little butter on the sheet.
Now add the mix to the baking tray and place the tray in the oven and bake for 30 mins.
To check if the cake is baked or not, insert a toothpick in the center of the cake. If it comes out clean or with only a few crumbs clinging to it, then the cake is done. If there is uncooked batter or many damp crumbs on the toothpick, then return the cake to the oven and continue baking.
After baking for 30 mins or so, the cake should be done perfectly. Test the same as suggested above.
When a cake is done, the edges will begin to pull away from the sides of the pan. This is an indication that the internal cake structure is firm and will hold after the cake is removed from the oven.
Move the cake to a cool place and leave it for couple of hours to completely cooled down.
Once completely cooled, you can start frosting it.

Cream:

Ingredients:

Whipping cream - 2 cups
Icing sugar - 4 tbsp
Vanilla extract - 2 tsp

Preparation:

Before whipping the cream, chill the bowl, whisk (yes, you read it right, bowl & whisk too) and the cream.
Start with chilled cream taken straight out of the fridge. The colder it is, the easier and faster it’ll be whipped. Pour the cream into your chilled bowl. (Tip: One cup of whipping cream makes about two cups of whipped cream).
Using the chilled whisk, begin whipping with wide strokes, which will get more air into the cream and help fluff it up it faster. Switch directions every so often.
When the cream starts to thicken, just before soft peaks form, add sugar, vanilla extract and continue whipping. (Tip: Add 2 tablespoons of sugar for every cup of cream, adjust the sweetness to your own taste.)
Continue beating the mixture until soft peaks form. You can whip until the cream makes stiffer peaks if desired, but be cautious. You don’t want the mixture to turn into butter.

Layering the cake:

Take some canned/glaced cherries, chop few into pieces and leave rest for decoration on the top.
Take some sugar, dissolve it in little water and keep aside. You'll need the sugar syrup later.(Tip: Sugar syrup keeps the cake very moist in the middle).
After the cake is completely cooled, cut the cake into 2 halves, place one half up-side-down on a plate/cake board on which you will be layering the cake.
On the half placed on plate/cake board, sprinkle just a little of the sugar syrup. Too much syrup might over sweeten the cake.
Now apply the whipped cream evenly with a spatula or a flat knife and place the chopped cherries on the cream.
Now place the 2nd half of the cake (as it is i.e. up-side-up) on top of the dressed first half. Sandwich both cakes carefully and evenly.
Sprinkle the remaining sugar syrup on top of the second half and apply the whipped cream.
Spread the remaining whipped cream on all sides of the cake. Cake should be completely covered with the whipped cream as you see in the picture.
Take a good quality chocolate bar and with a vegetable peeler, grate the side of the bar into curls. Grate to your liking and quantity.
Sprinkle these chocolate curls all over the cake for a dusty look.
Arrange the remaining cherries kept aside, on the top of the cake.
Chill the black forest cake for couple of hours before you serve.
Enjoy!!!

Chicken Majestic

2010-02-05T21:20:00.007Z

Hello again, little late than usual. Last friday I made chicken majestic, a starter. It came out really well and was mouth wateringly tasty. Chicken majestic goes very well with dal (lentils) and rice. You should definitely try this and trust me you wont get dissappointed. Here goes the recipe.

Ingredients:

Chicken - boneless (preferably breast pieces)
All purpose flour - 2tsp
Corn flour - 2tsp
Salt as per taste
Water
Oil for deep fry
Butter - 2tsp
Cumin seeds - 2tsp
Whole red chillies - 4 broken into pieces
Garlic - 2 cloves crushed
Mint leaves - a few chopped
Pepper powder - 1/2tsp
Chilli powder as per taste
Spring onions - 3 chopped
Ajinomoto (Chinese salt or Monosodium Glutamate Too technical. ) - a pinch
Lime juice - 1 or 2tsp
Coriander Leaves - for garnish

Preparation:

Clean the chicken, add all purpose flour, corn flour, little salt, little water and mix well.
Take a heavy bottomed pan, pour oil, when the oil is hot enough, add chicken pieces few at a time and deep fry them (to the texture you see in the snap). Keep these fried pieces aside until later.
Take a pan, add butter, after the butter melts, add cumin seeds, whole red chillies and crushed garlic.
When the garlic starts to change color, add mint leaves and saute for 2 minutes.
Add 1/2 cup water, add pepper, salt, chilli powder and spring onions.
Adjust salt and chilli powder as per taste.
Add ajinomoto, when the water starts to boil, add fried chicken pieces and stir well.
Add some lime juice, leave it for 5 minutes and then turn off the flame.
Chicken pieces should fully absorb the gravy. If you prefer little gravy, do not wait till the pieces totally absorb it.
Garnish with coriander leaves and serve hot.

Ginger Chicken

2010-01-22T21:44:00.006Z

Hello everyone, last friday I made ginger chicken. Its one of my husband's favourite dishes. I dont like ginger chicken much but my husband just craves for it. He felt it was as good as in one of our favourite restaurants in India. That made me very happy. I Love to make it again and again for him. You should definitely try if you like ginger chicken. Here is the recipe.

Ingredients:

Chicken - 1 kg
Garlic - 2 tbsp
Ginger - 100 gm
Ajinomoto - 1/2 tsp
Onions - 300 gm
Vinegar - 1 tbsp
Chilli powder - 1 tbsp
Orange-red color - 1/4 tsp
Soya sauce - 1 tbsp
Lemon juice - 1 lime
Tomato sauce - 1 tbsp
Pepper powder - 1/2 tsp
Salt as required
Oil - 1 1/2 cup oil
Coriander leaves for garnishing

Preparation:

Cut the chicken and marinate it with lemon juice, soya sauce, coloring and salt for 2 hrs.
Grind ginger, garlic & onions together and keep aside.
Heat the oil in a pan.
Fry the marinated chicken pieces till golden brown and keep aside.
Re-heat the oil, add ground paste and fry till fragrant.
Add chilly powder, ajinomoto, vinegar, pepper powder and tomato sauce.
Add salt & chicken and stir the chicken pieces till they are well coated (with the gravy). Allow it to cook (Tip: You can also add chicken stock).
Garnish with coriander leaves and serve.

Egg Puffs

2010-01-12T17:11:00.004Z

Hello, yesterday I made egg puffs. This is a quick snack and very easy to make as well if you have puff pastry ready/handy.

Ingredients:

Eggs - 6 hard boiled
Just roll puff pastry sheets
Salt
Pepper

Preparation:

Remove the puff pastry sheets from the freezer and defrost them for atleast 2 hrs.
Cut the sheets into small squares or any size you prefer the egg puffs to be.
Boil the eggs, cut them into halves.
Sprinkle little salt and pepper on the yolk side.
Take a square, place the egg on the sheet with the yolk side facing down as seen in the snap.
Apply water to the opposite 2 corners of the square, stretch and overlap them and seal together.
Do the same process until all the sheets and eggs are used up.
Take some egg wash and apply it over all the puffs before baking them.
Preheat the oven to 200C, bake them until they puff up and become nice golden brown.
Serve hot with any sauce or dipping.

Southern Fried Chicken

2010-01-12T17:09:00.001Z

Hi, last friday I made Southern Fried Chicken. They came out really good but still there is room for improvement. May be different mix or oven heating instead of frying in oil.

Ingredients:

Chicken - thigh and leg pieces
KTC hot and spicy chicken fry mix
Oil for deep frying

Preparaion:

Leave skin on if succulent eating is desired or remove skin for a more firm eating texture. We prefer skinless.
Place the chopped pieces in a bowl of cold tap water, immersing completely.
Empty out some of the chicken coating into a small container.
Remove one piece at a time from the water, quickly toss and tumble it in the coating until evenly coated.
Allow to stand for 1 to 2 mins before frying.
Deep fry the coated pieces in batches of 2 to 3 in hot oil. Oil should not be too hot else the pieces get quick color on the outside and do not cook inside.
Fry the pieces for about 15 to 20 minutes turning as and when required.

Biryani flavoured spicy chicken curry

2010-01-05T21:17:00.001Z

Hi, last friday I experimented biryani flavoured spicy chicken curry. It turned out really good and spicy to our liking. We had a spicy blast as usual. Here is the recipe if wish to try out.

Ingredients:

Chicken - cut into small pieces (we prefer skinless)
Oil
Cloves - 3
Green cardamoms - 3
Cinnamon - 2`` stick
Bay leaves - 3
Onions - 2 big chopped finely
Ginger garlic paste - 2tsp
Green chillies - 4 slit lengthwise
Mint leaves - 1 small cup chopped
Coriander leaves - 1 small cup chopped
Shan biryani masala - 3 to 4 tsp
Yogurt or curd - 1 small cup beaten
Chilli powder - 2 tsp or according to your spiciness
Salt as per taste
Water - 1 cup

Preparation:

Wash chicken and keep aside.
Take a heavy bottomed pan, pour oil and when the oil is hot enough, add cloves, cardamoms, cinnamon, bay leaves and saute for few seconds.
Add onions and fry till they are golden brown.
Add ginger garlic paste and saute till rawness is gone.
Add chicken and allow it cook for fews minutes with lid on.
Add green chillies, shan biryani masala, mint leaves, coriander leaves and stir well.
Cook the chicken with lid on for another 5 minutes.
Add beaten curd, chilli powder, salt and mix well. Cook for further 5 minutes.
Cook with lid on for 10 minutes until some water oozes out of the chicken. Keep stirring occasionally to make sure chicken doesnt get burnt.
Add 1 cup water or more depending on how much gravy/sauce you prefer.
Cover and cook until chicken is done while stirring occasionally.
Check the seasoning and turn off the flame.
Serve hot with plain rice.

Vegetable Pulav and Chicken Curry

2009-12-26T11:37:00.008Z

Hi, I made vegetable pulav and chicken curry for Christmas. Since most of the restaurants are closed or opened for pre bookings only, we decided to celebrate our usual style i.e. at home . As expected we had a nice hearty christmasy lunch.

Vegetable Pulav:

Ingredients:

Basmati rice - 3 cups
Water - 4 1/2 cups
Oil - 3 to 4 tbsp
Indian clarified butter (Ghee)/Butter - 3 tbsp
Cloves - 3
Cinnamon - 2`` piece
Green cardamoms - 3
Onions - 2 finely chopped
Green chillies - 3 or 4 slit lengthwise
Ginger garlic paste - 1tsp
Carrots - chopped finely
Beans - chopped finely
Green Peas - handful
Salt as per taste
Mint leaves - 3 to 4 sprigs chopped
Coriander leaves - chopped

Preparation:

Wash and soak rice for 30 mins.
Take a heavy bottomed pan, pour oil and butter, when they are hot, add cloves, cinnamon, cardamoms and saute for few secs.
Add onions, green chillies and fry till onions are golden brown.
Add ginger garlic paste and saute till rawness is gone.
Add all the vegetables and fry for 5 mins.
Add water and salt (Add less salt than usual as there will be salt in chicken curry too. When mixed with gravy, it will taste perfect).
When water begins to boil, add soaked rice. (Drain all the water from the rice and just add rice).
Mix once, cover and cook on medium heat.
When the rice is 3/4th done add chopped mint leaves and stir once.
Cover and cook further untill water evaporates and you see tiny bubbles on the top.
At this point simmer completely , add chopped coriander leaves and cook until rice is done. It takes about 5 to10 mins after simmering for the rice to be done.

Chicken Curry:

Ingredients:

Chicken - cut into small pieces
Oil
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4t sp
Whole red chillies - 2
Curry leaves - 1 sprig
Onions - 3 chopped finely
Ginger garlic paste - 3 tsp
Tomatoes - 3 chopped finely
Chilli powder - 2 tsp or more depending on your spiciness.
Turmeric - 1/2 tsp
Salt as per taste
Garam masala - 3 tsp
Coriander leaves - a few chopped for garnish

Preparation:

Wash chicken and marinate with little chilli powder, turmeric and salt, for an hour.
Take a heavy bottomed pan, pour oil, when the oil is hot enough, add mustard seeds, cumin seeds, red chillies and curry leaves. When mustard seeds splutter, add onions and fry till they are golden brown.
Add ginger garlic paste and saute till rawness is gone.
Add tomatoes and cook with lid on until they become soft.
Half way through cooking the tomatoes, add chilli powder, turmeric and salt.
When tomatoes are totally soft, add the marinated chicken and stir well.
Cook with lid on for 15 mins until some water oozes out of the chicken. Keep stirring occasionally to make sure chicken doesnt get burnt.
Add 1/2 cup water or more on how much gravy/sauce you prefer.
Cover and cook until chicken is done while stirring occasionally.
Add garam masala 5 or 10 mins before the chicken is done.
Garnish with coriander leaves and serve with vegetable pulav.

Aloo(Potato) Samosas

2009-12-22T22:17:00.010Z

Hi, as its very cold out here (around -5c) I decided to make samosas, an evening snack which is mouthwateringly appropriate in this weather. My husband was delighted to see the snack and cherished every moment of eating them. Here is the recipe if you want to try it out.

Ingredients:

For Filling:

Potatoes - 3 boiled, peeled and cut into small cubes
Oil - 3 tbsp
Cumin seeds - 1 tsp
Ginger garlic paste - 1/2 tsp
Green chillies - 4 chopped finely
Cashew nuts - a few(optional)
Green peas - a small cup
Chilli powder - 1/2 tsp (depending on your spiciness)
Coriander powder - 1/2 tsp
Cumin powder - 1/4 tsp
Garam masala - 1/2 tsp
Salt as per taste
Lime juice - 3 tbsp or amchoor (dried mango) powder

For Samosa Sheets:

All purpose flour or maida - 3 cups
Oil - 3 tsp (1 tsp for 1 cup of flour)
Carom seeds or Ajwain - 1/4tsp
Salt as per taste
Water to knead the dough

Preparation:

For Filling:

Take a pan (preferably non stick) and heat some oil. When the oil is hot enough, add cumin seeds, ginger garlic paste, green chillies, cashew nuts (optional), green peas and fry for a minute or till the rawness of the ginger garlic paste is gone.
Add chilli powder, coriander powder, cumin powder, garam masala and salt.
Add few drops of water so that the masala doesnt get burnt.
Cook for fews seconds, add potaoes and mix well so that the potatoes are well coated with the masala.
Make sure that the potatoes dont get burnt as they are dry. Cook for fews minutes and sprinkle lime juice or amchoor powder, coriander leaves.
Allow the filling to cool.

For Samosa Sheets:

Take a bowl, add flour, salt, carom seeds, oil and mix well. Mixing well gives cruncy texture to the samosas.
Start adding water little a time and knead thoroughly.
Make a stiff dough and let it rest for 15 to 20 mins.
Make rolls of the dough depending on the size of samsosa you want.
Roll the dough in circles first and then make to oval in shape. Cut that oval shape into half.
Take that half, apply water on all edges, take one end bend it in center and taking other end overlap it on the first edge making it look like triangle or cone.
Fill the cone with the stuffing and seal the edges to get a triangular shaped samosa.
Dont add too much filling because when you fry the samosas the filling might ooze out.
Do the same with all the other rolls until all the rolls and filling is used up.
Take a heavy bottomed pan, pour oil for deep frying and allow the oil to heat up.
Oil should be medium hot to fry the samosas (if the oil is too hot, samosas fry quickly leaving stuffing not well cooked) .
Fry not more than 3 to 4 samosas on medium heat until they get evenly brownish on both sides as in the picture above.
Serve hot with any sauce.

Chicken Corn Soup (Improved recipe) -

2009-12-22T20:21:00.001Z

Hello everyone, this tuesday I made Chicken corn soup. It turned out sooo well that my husband couldnt stop appreciating me and so sharing the recipe with you all.

Ingredients:

Cooked chicken breast pieces (cut into very small pieces)
Creamed style corn - 1 can/tin
Pepper
Salt
Sugar - 1tsp
Water (Can use chicken broth too. I used water)
Corn flour - soaked in water
Chicken stock cubes - 2
Eggs - 2 beaten

Preparation:

Boil 2 to 3 glasses of water in a pan on medium heat.
When you see bubbles appear, add the chicken pieces, creamed corn and stir well.
Add chicken stock cubes, sugar, little pepper, adjust salt and stir.
When the water is about to come to a boil, add the corn flour soaked in water spoon by spoon so that the soup thickens.
When the soup thickens, give the soup one good boil and simmer completely.
Add the beaten eggs and stir once.
Thats it. Serve hot.

Chicken Hariyali

2009-12-19T11:54:00.003Z

Hi, I am back with another chicken dish I made last friday and i.e. Chicken Hariyali. Its come out well but minty/coriandery is not our taste. It tasted better with chapatis so we thing thats the right combination and not rice. Repeating this recipe looks most unlikely but blogging just in case you might want to try.

Ingredients:

Chicken (cut into small pieces, we prefer skinless)
Coriander leaves or Cilantro - 1 bunch
Green chillies - 7 or 8
Curry leaves - 1 sprig
Oil
Cumin seeds - 1/2tsp
Coriander seeds - 1tsp (Crushed coarsely)
Ginger garlic paste - 2tsp
Turmeric - 1/2tsp
Poppy seeds - 1tbsp
Dried Coconut - 2 to 3tbsp
Salt as per taste
Water - 1/2 cup

Preparation:

Clean the chicken and keep aside.
Blend together coriander leaves, green chillies, curry leaves with some water into a fine paste.
Dry roast the poppy seeds until you can smell the aroma and then leave the same to cool down.
Blend poppy seeds and dried coconut with some water into a fine paste (Tip: First blend just the poppy seeds and then add dried coconut with some water and blend again. This way you get a fine paste).
Take a pan and heat some oil. When the oil is hot enough add the cumin seeds, coarsely crushed coriander seeds and saute for a min.
Add the ginger garlic paste and saute till the rawness is gone.
Add turmeric and fry for a min.
Add poppy seeds and coconut paste and fry for 2 mins or so.
Then add coriander leaves, green chillies, curry leaves paste and stir well.
Add some salt at this point.
Cook the paste till you see oil oozing out and all the water in the paste evaporates.
Add the chicken and mix well so that the paste coats the chicken.
Cook the chicken with lid on for 15 mins while stirring every now and then.
After 15 mins add little water and cook the chicken till done while stirring every now and then so that the chicken doesnt get burnt.
If you like it dry then dont add too much water. If you prefer gravy then add some more water.
Check the seasoning.
Once done serve hot with chaptis or rotis.

Chinese Noodles (Just Another Flavour)

2009-12-17T11:12:00.001Z

Last saturday we tried out another flavour of chinese noodles. This time we used ching's sauce. It came out yummy yummy.

Ingredients:

Cooked egg noodles - 1 pack (it was about 330gms)
Red chilli - 1 finely chopped
Chicken breast pieces
Eggs - 2 battered
Soya sauce
Pepper powder
½ red onion, peeled and thickly sliced
4 spring onions, trimmed and cut into 2.5 cm (1 inch) slices
1 garlic clove, peeled and finely sliced
1 tablespoon fresh ginger root, peeled and grated
Maggi chilli garlic sauce
Ching's secret green chilli sauce

Preparation:

For this recipe I used cooked egg noodles.
Take a wok, add 2 tbsp of oil. When the oil is hot enough, add ginger, garlic and saute for a second
Add egg batter, cook it until pouched or mashed.
To the wok, add chicken pieces and fry for 5 mins.
Add some soya sauce and give it a good mix.
Now add red chilli, onion, spring onions slices and stir well.
Do not cook the vegetables for too long as they will become soft. They should be crunchy to taste better.
Cook the above for few mins, then add noodles and give it a good stir.
Add chilli garlic sauce, green chilli sauce as per taste. (I added 1 tbsp of both the sauces and that was just perfect ).
Allow the noodles to cook for few mins.
Sprinkle some pepper powder, salt and check the seasoning.
Garnish with spring onions and serve hot.

Chicken Handi

2009-12-15T17:04:00.003Z

Hi again, hope I didnot keep you waiting for long. Here is a recipe I made last friday. Man! It came out soooooo well that I couldnt believe my eyes. As we like it hot, I made it real spicy but you can have a go by your taste.

Ingredients:

Chicken - cut into small pieces (we prefer skinless)
Oil
Onions - 2 finely chopped
Ginger garlic paste - 2tsp
Chilli powder - 1tsp
Tomatoes - 2 to 3 finley chopped
Pepper powder - 1/2tsp
Cumin powder - 1/2tsp
Garam masala - 1tsp
Dried kasoori methi - 1/2tsp (You will get it in Asian Grocery Stores)
Green chillies - 4 chopped
Fresh root ginger - 1`` cut into julienne
Yogurt/Curd - 3 to 4tbsp beaten
Fresh cream - 3 to 4 tbsp
Salt as per taste
Coriander leaves- chopped finely
All purpose flour - 1tbsp
Butter - 1tbsp melted

Preparation:

Clean the chicken and set aside.
Take a heavy bottomed pan, add oil, once the oil is hot enough, add onions.
Fry the onions until golden brown. Half way through frying the onions, add chicken and stir well.
Then add ginger garlic paste and saute well.
Then add chilli powder and stir well. Now add tomatoes and cook with lid on until the tomatoes become soft.
Then add pepper powder, cumin powder and stir well . Cook for 2 mins.
Add garam masala and cook for further 2 mins and then add kasoori methi(Crush the dried kasoori methi leaves between the palms until it becomes a nice powder before adding).
Add some of the green chillies (Cautious when adding green chillies as you have already added the chilli powder), ginger juliennes and stir well.
Then add yugurt, fresh cream and cook covered further for 10 mins.
Add salt, some of the chopped coriander leaves and stir well.
Add 1/4 cup water, all purpose flour and stir well.
Cook with lid on until the chicken is fully done.
Finally before serving, add butter on top and mix once.
Garnish with the remaining coriander leaves and green chillies.
Serve with plain rice or roti.

Kodi Iguru (Chicken curry with thick gravy)

2009-12-09T12:06:00.005Z

Hi guys, I am back with a new recipe. This time I made a chicken curry with spicy think gravy referred to as Kodi Iguru locally i.e. in the south Indian state of Andhra Pradesh. It came out very well and had a spicy blast as always. Man! I think we live in spice world.

Last friday we tried this recipe.

Ingredients:

Chicken - cut into small pieces (we prefer skinless)
Salt as per taste
Turmeric - 1/2tsp
Ginger garlic paste - 2tsp
Cinnamon - 2``
Green cardamoms - 3
Cloves - 4
Whole red chillies - 2 broken into pieces
Cumin seeds - 1/2 tsp
Green chillies - 4 to 5 chopped finely
Curry leaves - 2 sprigs
Oil
Onions - 2 big ones chopped
Chilli powder as per your taste
Coriander powder - 2tsp
Coconut grated - 1 very small cup
Cashew nuts - few
Tomatoes -3 chopped
Coriander leaves - for garnish
Water - 1/2cup

Preparation:

Clean the chicken, add turmeric, salt, ginger garlic paste - 1tsp and marinate for an hour.
Soak the coconut and cashew nuts in warm water for 15 mins and then grind them into a fine paste.
Heat oil in a pan, after the oil is hot enough, add cinnamon, cardamoms, cloves, red chillies, cumin seeds and saute till cumin seeds splutter.
Add onions, green chillies and fry till onions turn golden brown.
Add ginger garlic paste - 1tsp and fry till all the rawness (smell) is gone.
Add chopped tomatoes and cook till tomatoes become soft.
Half way through cooking tomatoes add turmeric, chilli powder, coriander powder and stir well.
When the tomatoes are fully soft, add coconut & cashew paste and cook for 10 to 15 mins stirring occasionally.
Simultaneously take one more pan, add little oil, when the oil is hot, add 1 sprig of curry leaves and then add chicken.
Turn the chicken pieces over and cook them till they are sealed well i.e until the chicken pieces turn white in color. Add the remaining sprig of curry leaves too and stir well.
When the chicken is fully sealed, add that to the coconut and cashew sauce and stir well. Add little salt and allow the chicken to cook with lid on.
Add little water to the pan if the sauce is too thick.
Cook the chicken with lid on till done while stirring occasionally.
Check the seasoning.
Garnish with coriander leaves and serve with plain white rice.

Channa Masala (Chick peas snack)

2009-12-07T14:43:00.006Z

Hello again, last thursday for dinner I made Channa masala, an Indian snack . It was very filling and reminded us of those good old street food days. Here is the recipe just in case you want to try it.

Ingredients:

Chick peas - 1 cup (Soaked in water over night or for 6 to 7 hrs on the day of preparation. You can use canned chick peas too)
Potato - 1 large boiled, peeled and mashed
Cinnamon- 2``
Green cardamoms - 3
Cloves - 3
Bay leaves - 2
Onions - 2
Tomatoes - 2 chopped
Green chillies - 3 chopped
Ginger garlic paste - 1/2tsp
Turmeric - 1/2tsp
Channa Masala Powder - 2 to 3 tsp (You will get it in Asian Grocery Stores)
Salt as per taste
Tamarind juice (Soak little tamarind in warm water and extract the juice from it)
Coriander leaves - a few chopped for garnish

Preparation:

Take soaked channa along with water in a cooker, add little salt and pressure cook for 6 whistles.
When the steam is gone, open the cooker and mash 1/4th of the channa. (Tip: Instead of soaking and boiling the chick peas, you can use canned peas too which can be directly added to the pan. Rinse the canned peas 2 to 3 times under running water before using.)
Take a pan, add oil, when the oil is hot enough, add cloves, cinnamon, cardamoms, bay leaves and saute for a min.
Add the onions and fry till they are golden brown.
Add the ginger garlic paste along with turmeric and saute till rawness (smell) is gone.
Add the tomatoes and cook them with lid. Half way through cooking the tomatoes, add green chillies.
Add channa masala powder and tamarind juice as per taste (The more tamarind juice you add, the more sour it gets. So better check for the taste after every spoon or half you add).
Once tomatoes are totally soft, add channa (along with the water in the cooker), potatoes and stir well.
Check the seasoning for salt, spiciness, sourness.
Cook the channa for further 5 mins.
Garnish with chopped coriander leaves.
Sprinkle some chopped raw onions on top and then serve hot.

Chicken Dum Biryani (Shan's mix) -

2009-11-30T14:34:00.009Z

Hi, last friday I made chicken dum biryani (this time with Shan's biryani mix). We enjoyed it very much as usual. It turned out better than the previous posted dum biryani and here goes the recipe.

Ingredients:

Chicken - cut into medium or big pieces (Big ones preferable)
Chilli powder
Salt as per taste
Lime - 1/2 cut into wedges
Curd or Yougurt - 1 small cup beaten
Cinnamon - 2'' piece
Green cardamoms - 4
Cloves - 4
Bay leaves - 4
Black cumin - 1/2tsp
Onions - 2 chopped
Ginger garlic paste - 1tsp
Biryani masala (I used Shan Biryani Masala. You'll get it in Asian groceries stores) 3 to 4tsp
Tomatoes - 2 or 3 chopped
Green chillies - 4 or 5 slit lengthwise
Water
Basmati rice - 3cups
Butter
Saffron and a pinch of yellow food color soaked in warm milk
Oil

Preparation:

Clean the chicken, add little salt, little chilli powder, curd/yogurt and marinate for 2 hrs.
Wash rice and soak for 30 to 45 mins.
Add oil to a pan. After the oil is hot enough, add onions and continue frying. After 5mins, add biryani masala and continue frying the onions till they are golden brown.
Add ginger garlic paste-1tsp and fry till all the rawness (smell) is gone.
Now add chicken and stir well. Allow the chicken to cook for 5 mins with lid on.
Add chopped tomatoes.
Allow the chicken to cook with lid on for 10 to 15 more mins at simmer so that the water in the chicken oozes out.
Now add 1/2 cup of water and cook until chicken is done (Keep stiring as and when required).
Simultaneously prepare to cook rice in a rice cooker. For 3 cups of basmati rice, you need 4 1/2cups of water. Soak the rice for about 30 to 45 mins. When ready to cook, add little oil, cloves, cinnamon, green cardamom, bay leaves, black cumin and little salt (beware when adding salt to the rice because there is salt in the chicken too). After adding the ingredients, switch on the rice cooker. Its better in rice cooker as grains separate as expected when done.
Now place an aluminium foil over an oven tray and apply butter to it.
Put a layer of cooked rice on the foil, sprinkle some saffron milk, add half of the lemon wedges, half of the slit green chillies and some cooked chicken over it.
Repeat the above process of layering untill entire rice, saffron milk, lemon wedges, green chillies and chicken are used up.
Cover this mixture with another aluminium foil and seal it (just wrap around edges so that heat doesnot escape)
Now preheat the oven to 200c and put this tray in for 15 mins and switch off the oven.
Let the biryani remain in the oven till you serve. (Tip: If you dont have oven at home, you can take a big pan, apply butter/oil to the base of the pan and do the same layering process in the pan. Close the lid lightly so that the heat doesnt escape. Put it in very low heat for 15mins. If the lid is not very tight, alternatively you can take some dough and seal the lid and pan tightly.
Raitha goes well with biryani but I made chicken curry with biryani to make it more spicy.

Raitha:

Finely chop onions, green chillies and coriander leaves.(You can even add cucumber to it)
Take some battered curd, add all the above, some salt to taste, little water and mix well.

Scrambled or Mashed Egg Curry

2009-11-27T12:42:00.003Z

This is a very simple/quick-to-make recipe. I am sure most of you know how to make this but still posting for those unfortunate few.

Ingredients:

Eggs - 5 (serving 2 to 3)
Onions - 2 to 3 chopped finely
Green chillies - 6 or 7 chopped finely (this will make it spicy enough but you can add more if you can dare it )
Curry leaves - a few
Turmeric - 1/4 tsp
Salt as per taste
Oil

Preparation:

Take a pan, add oil, when hot enough add the onions and fry. Add little salt to the onions (Tip: Salt takes the moisture off onions and helps in cooking quicker).
While the onions are frying, add green chillies and curry leaves to the pan.
When the onions are about to turn golden brown, add the turmeric powder and stir well.
When the onions turn golden brown, add eggs to the pan. Do not stir the eggs immediately. Give it a min or 2 and then stir the content.
Cook the eggs well (Eggs wont take much time to cook) and add salt if still required.
Serve with plain rice or chapatis(Indian flat bread).

Udon Noodles

2009-11-24T14:21:00.004Z

Last saturday we tried out same old recipe with udon noodles. It turned out very good as usual. Now this is getting a habit.

Ingredients:

Udon noodles(straight to wok noodles)
Red chilli - 1 or 2 finely chopped
Chicken breast pieces
Eggs - 2 battered
Soya sauce
Pepper powder
½ onion, peeled and thickly sliced
4 spring onions, trimmed and cut into 2.5 cm (1 inch) slices
1 garlic clove, peeled and finely sliced
1 tablespoon fresh ginger root, peeled and grated

Preparation:

For this recipe I used straight to wok noodles.
Take a wok, add 2 tbsp of oil. When the oil is hot enough, add egg batter, cook it until pouched or mashed.
To the wok, add chicken pieces and fry for 5 mins.
Add some soya sauce and give it a good mix.
Now add the red chilli, onion, garlic, ginger, spring onions and stir well.
Cook the above for few mins, then add noodles and give it a good stir.
Allow the noodles to cook for few mins.
Sprinkle some pepper powder, salt and check the seasoning.
Garnish with spring onions and serve hot.

Chicken Masala Curry

2009-11-23T15:20:00.002Z

Hi, last friday I made chicken masala curry. It turned out so well and spicy just that way we like.

Ingredients:

Chicken - cut into small pieces (we prefer skinless)
Ginger garlic paste - 2tsp
Cinnamon - 2``
Cloves - 4
Green cardamom - 3
Cumin seeds - 1tsp
Oil
Onions - 2 big chopped finely
Salt as needed
Turmeric - 1/2tsp
Coriander powder - 1tsp
Chilli powder - according to your taste and spiciness
Garam masala - 1tbsp
Tomatoes - 2 or 3 chopped and microwaved for a minute
Curd or Yogurt - 1cup
Coriander leaves - for garnish
Water - 1/2 cup

Preparation:

Heat oil in a pan. Then add cinnamon, cloves, cardamom, cumin seeds and saute for a min.
Add the onions and fry till golden brown.
Take the fried onions spread them on a plate and allow them to cool down.
Blend the fried onions, microwaved tomoates and curd into a fine paste.
In the same pan, add all the powdered spices and saute them for a min.
Add ginger garlic paste and fry till all the rawness(smell) is gone.
Add the chicken and stir it well so that the spices coat the chicken.
Cook the chicken for 5 to 10 mins covered with lid.
Add the fine paste, stir well and cook covered for another 10 mins.
Add 1/2 cup water and continue till chicken is done.
Garnish with coriander leaves and serve with plain white rice

Chettinadu Chicken

2009-11-16T12:43:00.004Z

Hi, last friday I made chettinadu chicken. It's a south Indian dish. It turned out so well that out of excitement I forgot to take a snap. Will add a snap next time I make this again.

Ingredients:

Chicken - cut into small pieces (we prefer skinless)
Salt as needed
Turmeric - 1/2tsp
Green chillies - 5 or 6(made into a fine paste)
Ginger garlic paste - 2tsp
Curry leaves - 1sprig
Oil
Cinnamon - 2''
Green cardamom - 3
Cloves - 3
Bay leaves - 3
Onions - 2 big(made into a paste)
Pepper powder - 1/2tsp
Coriander powder - 1tsp
Cumin Powder - 1tsp
Fennel seed powder - 1/2tsp
Chilli powder - according to your taste and spiciness
Coconut grated(dry roasted and powdered) - 1tbsp
Poppy seeds(dry roasted and powdered) - 1tbsp
Tomatoes - 1 big cup chopped
Coriander leaves - for garnish
Water - 1cup

Preparation:

Clean the chicken, add turmeric, salt, ginger garlic paste - 1tsp, green chilli paste and marinate for an hour.
Cook the chicken along with water for 3 whistles and set aside in a proper pressure cooker.
Heat oil in a pan and after the oil is hot enough, add curry leaves, cinnamon, cardamom, cloves, bay leaves and saute for a minute.
Add the onion paste and fry till golden brown.
Add ginger garlic paste - 1tsp and fry till all the rawness(smell) is gone.
Add pepper powder, coriander powder, cumin powder, fennel seed powder, chilli powder and stir well.
Add the chopped tomatoes, ground coconut, ground poppy seeds and cook till tomoates become soft.
Then add the chicken along with the remaining water in the cooker to the pan and stir well.
Check the seasoning.
Chicken will be fully cooked as you pressure cooked the chicken. If you feel the chicken is not fully cooked then cook the chicken until done.
Garnish with coriander leaves and serve with plain white rice.

Pizza

2009-11-16T12:24:00.014Z

Hello everyone, last wednesday I made pizza and it turned out really good. We had a great dinner that day. Hope you too will make it and enjoy like us :D

This recipe makes 2 large pizzas.

Pizza Sauce:

Ingredients:

3 tsp Olive oil
3 large green bell pepper
3 clove Garlic chopped
1/4 tsp Peppers crushed (optional)
1 tsp Salt
16 oz Tomato Puree
2 Tomatoes
1 tsp Whole Basil
1 tsp Whole Oregano/marjoram

Preparation:

Saute garlic in olive oil (you can add chopped onion (optional)).
Add bell pepper and saute for few more seconds.
Add chopped tomato (skin removed) and tomato puree of fresh tomatoes, salt, pinch of sugar and cook until it becomes soft and juices evaporate to right consistency.
Add crushed pepper (optional).
Add the whole basil, oregano and marjoram.
Use this as sauce on pizza.

Pizza Base:

Ingredients:

250 ml water
7 cup All Purpose flour
7 tsp olive oil
1 tsp salt
1/2 tsp sugar
1 bag yeast 7 gram pkt (dried active yeast )

Preparation:

Take warm water
Sprinkle in yeast, sugar. Stand covered for 10 minutes.
Take flour, salt, olive oil in another bowl.
Mix in yeast mixture into flour.
Knead for 10 minutes till soft dough.
Cover and rest for 1 hr in a warm place.(Tip: If the room is not warm enough, preheat the oven to 150c for 2 mins and then rest the dough in the oven for the required time. If you do this, the dough rises very well).
Knead again, for 3 minutes and rest for 30 min.
Take a lump of dough, pat or roll into a pizza base.
Use dry flour to dust if required.
Add above prepared pizza sauce and toppings as per taste and requirement.
Preheat the oven to 200C for 15mins.
Bake the pizza till base is crisp and the cheese melts.
It takes about 20mins.

Chinese Noodles

2009-11-12T15:21:00.005Z

As I said, these days we are into noodles and hence trying out something whenever we get a chance.

We tried out some other recipe with noodles. It turned to be better than the previous one.

Last saturday we tried this.

Ingredients:

Medium egg noodles
Red chilli - 1 or 2 finely chopped
Chicken breast pieces
Eggs - 2 battered
Soya sauce
Pepper powder
½ onion, peeled and thickly sliced
4 spring onions, trimmed and cut into 2.5 cm (1 inch) slices
1 garlic clove, peeled and finely sliced
1 tablespoon fresh ginger root, peeled and grated

Preparation:

For this recipe I used uncooked noodles. So cook the noodles in a large pan of boiling water for 3-5 minutes, then drain and plunge them into cold water. Drain thoroughly, toss them with 3 teaspoons of oil and set aside.
Take a wok, add 2 tbsp of oil. When the oil is hot enough, add egg batter, cook it while stirring and then keep aside.
To the wok, now add chicken pieces and fry for 2 to 3 mins.
Add some soya sauce and give it a mix.
Now add the red chilli, onion, garlic, ginger, spring onions and stir well.
Cook the above for few mins, then add cooked egg mixture, noodles and give it a good stir.
Allow the noodles to cook for few mins.
Sprinkle some pepper powder, salt.
Check the seasoning.
Garnish with spring onions and serve hot.

Chicken Dum Biryani

2009-11-09T16:28:00.009Z

Hi, last friday I made chicken dum biryani. We enjoyed it very much as usual and here is the recipe if you want to try.

Ingredients:

Chicken - cut into medium or big pieces (Big pieces preferable)
Chilli powder
Salt as per taste
Juice (1/2 lime)
Curd or Yougurt - 1small cup beaten
Cinnamon - 2'' piece
Green cardamoms - 4
Cloves - 4
Bay leaves - 4
Onions - 2 chopped
Ginger garlic paste - 1tsp
Biryani masala( I used Shan Biryani Masala. You'll get it in Asian groceries stores) 3 to 4tsp
Tomatoes - 2 or 3 chopped
Water
Basmati rice - 2cups
Butter
Saffron soaked in water

Preparation:

Clean the chicken, add little salt, little chilli powder, juice (1/2 lime), curd or yogurt and marinate for 2 hrs.
Wash rice and soak for 30 to 45 mins.
Add oil to a pan. After the oil is hot enough, add cinnamon, green cardamom, cloves, bay leaves and fry for a min. Add biryani masala and fry for another min.
Add onions and fry till they are golden brown.
Add ginger garlic paste-1tsp and fry till all the raw smell is gone.
Add chopped tomatoes and cook till they become soft.
Now add chicken and stir well. Allow the chicken to cook for 10 to 15 mins at simmer so that the water in the chicken oozes out.
Now add 1 cup of water and cook until chicken is done (Keep stiring as and when required).
Simultaneously cook rice in another bowl. Add little salt to it. (For 2 cups of basmati rice, you need 3 cups of water)
Now place an aluminium foil over an oven tray and apply butter to it.
Put a layer of rice on the foil, sprinkle some saffron water, add some cooked chicken over it.
Repeat the above process till entire rice, saffron water and chicken is used up.
Cover this mixture with another aluminium foil and seal it (just wrap around edges so that heat doesnot escape)
Now preheat the oven to 190 c and put this tray in for 15 mins and switch off the oven.
Let the biryani remain in the oven till you serve.
If you dont have oven at home, you can take a big pan, apply butter/oil to the base of the pan and do the same layering process in the pan. Close the lid lightly so that the heat doesnt escape. Put it in very low heat for 15mins.
If the lid is not very tight, alternatively you can take some dough and seal the lid and pan tightly.
Raitha goes well with biryani.

Raitha:

Finely chop onions, green chillies and coriander leaves.( You can even add cucumber to it)
Take some battered curd, add all the above, some salt to taste, little water and mix well.

Thats it! We are ready to serve and eat.

Singapore Style Noodles

2009-11-05T13:18:00.002Z

These days we are into noodles and hence trying out something whenever we get a chance. Nothing special about the recipe but documenting for reference and if at all anyone fancies noodles.

Last saturday we tried this recipe.

Ingredients:

Singapore style noodles (straight to wok noodles i.e cooked noodles)
Spring Onions - chopped
Red chilli - 1 or 2 finely chopped
Chicken breast pieces
Eggs - 2 beaten
Soya sauce
Pepper powder

Preparation:

For this recipe I used straight to wok singapore style noodles.
Take a wok, add 2 tbsp of oil, when the oil is hot enough, add in the eggs, cook them and keep aside.
Add the chicken pieces and fry for 2 to 3mins.
Add some soya sauce, pepper powder and stir.
Add the chopped spring onions, red chilli and saute for 2 to 3 mins.
Now add the eggs that you kept aside and stir well.
Then add the noodles and stir them well. Allow the noodles to cook for few mins.
Garnish with spring onions and serve hot.

Andhra Chicken (red hot curry)

2009-11-02T11:53:00.001Z

Hi guys, I am back with a new recipe called Andhra Chicken. Coming to Andhra or Andhra Pradesh, it is a south Indian state and this variety is from this part. Coming to the recipe, it came out very well. We had a spicy blast this time .

Last friday we tried this recipe.

Ingredients:

Chicken - cut into small pieces (we prefer skinless)
Salt- as needed
Turmeric - 1/2tsp
Ginger garlic paste - 2tsp
Green chillies - 4 or 5
Curry leaves - 1sprig
Oil
Onions - 2 big chopped
Pepper powder - 1/2tsp
Garam masala( a blend of cloves, cardamom, cinnamon, coriander seeds, cumin seeds, bay leaves) - 1tbsp
Chilli powder - according to your taste and spiciness
Coconut grated - 1tbsp
Poppy seeds(dry roasted and powdered) - 1tbsp
Tomatoes - 1 big cup chopped
Orange Red food color - a pinch
Coriander leaves - for garnish
Water - 1cup

Preparation:

Clean the chicken, add turmeric, salt, ginger garlic paste-1tsp and marinate for an hour.
Take a cooker and pressure cook the chicken along with water for 3 whistles and set aside.
Heat oil in a pan, after the oil is hot enough fry green chillies, curry leaves and set aside.
In the same pan add onions and fry till golden brown.
Add ginger garlic paste-1tsp and fry till all the raw smell is gone.
Add pepper powder, garam masala, chilli powder, salt, grated coconut, ground poppy seeds and mix well.
Add the chopped tomatoes and cook till tomoates are soft.
Add the orange red food color and mix well. Cook for further 2 mins.
Then add the chicken and mix well. (if you like the gravy or sauce to be thick no need of adding the remaining water in the cooker to the pan. If you like the sauce to be little water like consistency then add the remaining water in the cooker to the pan)
Chicken will be fully cooked as you pressure cooked the chicken. If you feel the chicken is not fully cooked then cook the chicken until done.
Turn off the flame, sprinkle the green chillies and curry leaves that you set aside.
Garnish with coriander leaves and serve with plain white rice.

Rice Crackers (Snack)

2009-10-27T21:37:00.010Z

Hi guys, today I made a simple and easy snack, rice crackers.

Here is the recipe.

Ingredients:

1 tbsp Butter/Oil/Dalda
1/4 cup Chana Dal(soaked)
Few Curry leaves
1/2 tsp Ginger
Few Green chillies
Oil to fry
1 cup Rice Flour
Salt to taste
Few drops Water

Preparation:

Take a bowl add rice flour and salt. Mix the dry mixture.
In a blender put ginger, curry leaves, green chillies and grind it to a fine paste. Add this paste to the flour along with chana dal. Mix well.
Add butter to the mixture and mix well as it will work as a binding agent. At this point add few drops of water. Knead the dough.
Divide the dough in equal parts as desired. Make small balls out of it similar to a dumpling. Take a plastic sheet rest the dumpling on it, cover it with the other side of the plasticsheet and press it with your palm. [Note:-The dough kneaded is appropriate only when it forms uneven edges when pressed on the sheet.]
Repeat the same procedure for all dumplings.
Heat oil in a deep frying pan. Ensure that oil has reached its correct temperature and then add rice crackers slowly. Allow it to cook on medium flame.
They are ready to be served (better after a while when they cool down and become crispy).

Chinese Noodles With Spicy Schezwan Tomato Sauce

2009-10-24T12:13:00.002+01:00

Today I experimented chinese noodles with spicy schezwan tomato sauce. Though its not our preferred choice (tomato sauce with chinese noodles), hope you might like it.

Ingredients:

Chinese egg noodles ( straight to wok noodles i.e already cooked noodles)
Spring Onions - chopped
Chicken breast pieces
Schezwan tomato sauce
Extra soya sauce and pepper powder (if you prefer)

Preparation:

If the noodles are already cooked, take the noodles in a colander and run them under cold water so that the noodles separate. Drain thoroughly.
If you have uncooked noodles, cook the noodles in a large pan of boiling water for 3-5 minutes, then drain and plunge them into cold water. Drain thoroughly, toss them with 3 teaspoons of oil and set aside.
Take a wok, add 2 tbsp of oil, when the oil is hot enough add the chicken pieces and fry for 2 to 3mins.
Add some soya sauce and pepper powder (if you prefer) .
Add the chopped spring onions and saute for 2 to 3 mins.
Add the tomato sauce and allow it to cook for few mins, then only the flavours in the sauce begins to come out.
Then add the noodles and mix them well. Allow the noodles to cook for few mins.
Garnish with spring onions, coriander leaves and serve hot.

Tangdi Chicken

2009-10-23T11:50:00.001+01:00

Hello everyone, I'm back with a new recipe I tried out. It was delicious, my husband loved it and so here is the recipe for you to try as well.

Ingredients:

Chicken legs - 6
Oil - for deep fry
Corn flour - 2tsp
Egg -1 beaten
All purpose flour - 1tsp
Water - as needed
Ginger garlic paste - 2tsp
Tomato sauce - 2tsp
Green chilli sauce -2tsp
Soya sauce -2 tsp
Coriander leaves chopped - 1tsp
Pepper powder - 1/2 tsp
Salt - as needed

Preparation:

Clean the chicken legs and put gashes on them.
Apply salt, vinegar and marinate for 1/2 hr.
Mix corn flour, all purpose flour, egg, ginger garlic paste, tomato sauce, green chilli sauce, soya sauce, coriander chopped, pepper powder together with little water to form a fine paste.
Apply this paste to the chicken legs and marinate for another 1/2 hr.
Take a pan, pour in the oil. After the oil is hot enough, fry the chicken legs on medium heat and then serve.

Recipe: Chilli chicken (wet) and Egg fried rice

2009-10-16T14:49:00.014+01:00

Today I made indo-chinese style chilli chicken and egg fried rice. They came out very well actually. We had a . So here are some snaps I took after the cooking.

And here goes the Chilli chicken recipe…

Ingredients:

Chicken breast pieces – 500gms
Corn flour
Egg -1
Salt
Ajinomoto(chinese salt)
Pepper powder
Whole red chillies – 4 or 5
Finely chopped ginger – 1tsp
Finely chopped garlic – 1tsp
Onion small – 2 or big – 1 (cut into small cubes and separate them)
Green bell pepper -1(cut into pieces)
Spring onions – chopped
Chilli powder – 1tsp( or as per your taste)
Kikkoman soya sauce- as needed
Chilli garlic paste – 1 or 2tsp
Sugar – 1tsp
Vinegar – 2tsp
Water – 3/4 to 1 glass (or you can add more water according to how much sauce you prefer)
Corn flour – soaked in little water

Preparation:

Clean the chicken, take it in a bowl, add 1tsp corn flour, pinch of ajinomoto, bit of salt, 1 egg, little pepper powder and mix all the ingredients well.
Take a heavy bottomed pan, pour oil for deep fry. When the oil is hot enough, fry the chicken pieces. Remove the chicken pieces when they are nicely cooked and fried (light brown in color, dont deep fry the pieces).
Then in another flat pan, add 3 to 4 tablespoons of oil. When the oil is hot, add whole red chillies, chopped ginger, garlic and fry them.
Then add diced onions, green bell pepper, spring onions to the pan and continue frying. Add little pepper powder, chilli powder and stir well.
Then add kikkoman soya sauce, chilli garlic paste and stir well.
Add little salt, ajinomoto, sugar and stir well. Then add water(according to how much sauce you prefer).
Bring the water to boil and then add vinegar, fried chicken pieces and stir well.
Allow the chicken to cook in the sauce for 2 mins.
Add the corn flour soaked in water to the above sauce to make it thick (to a thick soup consistency). Then simmer and allow to cook for about 2 to 5 mins and then switch off.
Serve with egg fried rice or plain rice.

And here goes the Egg fried rice recipe…

Ingredients:

Basmati Rice - 2 cups, Water – 3 cups
Spring Onions – 1 bunch chopped
Beans, Carrot and Cabbage – 2 cups chopped
Salt to taste
Ajinomoto – 1/4 tsp
Soya Sauce – 2 tbsp
Oil – 2 tbsp
Pepper – 1 tbsp
Eggs – 2

Preparation:

Wash, soak the rice for 15 mins and cook the same in the rice cooker.
Once the rice is cooked , spread the rice on a plate and allow it cool down. Rice should be totally cold before making fried rice so that grains are loose and not sticky.
Take a wok, add oil and fry the eggs. Remove the content and keep aside.
Add some more oil to the wok , add chopped spring onions, fry them well. Then add all the chopped vegetables, Sauté well on high flame. To get restaurant effect tilt the wok to a side and let the vegetables catch the flame (if you think you cannot do it, then skip it). Keep sautéing till the vegetables are crisp and cooked. This dish requires the vegetables to be crisp and not over cooked.
Then add Ajinomoto, Soya sauce. Sauté well. Slowly add the cooked rice, cooked eggs and stir well. Add pepper and salt to taste. sprinkle the spring onion over the rice and serve hot.
Every step in this procedure needs to be cooked on high flame.

Enjoy

Will update more recipes as and when i try them out.

Note: I didnot use cabbage as we dont like it much. Nevertheless it was very tasty. :D

Welcome to my blog.

2009-10-12T13:53:00.000+01:00

Hello everyone, I’m Pallavi as my blog says and will be mainly blogging when ever I can about the recipes I experiment. Hope my recipes will be of some help to anyone who want to try out new ones.