Monthly Archives: November 2012

Golden Chicken !!!

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Golden fried chicken is the most common affair all over the world. Normally it is seasoned and dipped in egg or batter fried….and most it is deep-fried. I have a little change in my recipe…so here it is 🙂

Ingredients:

Chicken (legs or breast) cut into chunks 1 kgs, ginger garlic paste 2 tabsp, curds thick 2 tabsp, salt to taste, pepper crushed 1 tabsp, mustard seeds crushed 1 tsp, 1 lemon juice. Ghee 1 tabsp for the chicken to cook, and 3 to 4 tabsp for the chicken to shallow fry. Eggs 2, Bread crumbs 2 cups.

Method:

In a deep pan, heat ghee and add chicken. To the chicken now add the ginger garlic paste, curds, salt, pepper, mustard and squeeze the whole lemon. Now cover it and let it cook. When it is just about to cook keep it on high flame and let all the moisture dry up. Let the chicken cool now. Now add the beaten eggs and cover every piece of cooked chicken with the bread crumbs. One can make in quantity and store it in the freezer….or just heat some ghee in a pan and  shallow fry the chicken on each side till it turns golden….yes 24 carats GOLDEN !!!! Enjoy soft moist lemony…with a kick of pepper and mustard on the inside…while the cover is all crispppp…..with any dip and salad… 🙂

N.

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Mandeli fry !!!

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Mandeli fish are the anchovies found in abundance along the coast. This time when we were in Alibaug the fisher woman insisted on taking these as they were fresh. We got them cleaned and shallow fried …and we just couldn’t stop eating…Crispy…Spicy….loved the tail too.

Ingredients:

Mandeli 15 to 20, red chilli powder 2 tsp, turmeric 1 tsp, lemon juice 1 tabsp, salt to taste , rice flour coarsely grinded 2 tabsp to coat the fish. Oil to shallow fry 4 tabsp.

Method:

Marinate the fish with all the above ingredients and just before serving, coat it with the rice flour and on an  iron pan heat oil and crispy fry the fish. Serve with onions and beer 🙂

N.

Neeya’s soup !!!

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Mutton kidney green curry

This one is one of my favorite dishes, as a kid, when I did not enjoy the spicy food, my mum always made this excluding the chilies. Same habit she inculcated to my elder daughter
she too has grown up eating this
.she calls this as “Neeya’s soup!!” Neeya is her version of calling her Nani (Granny), my Ma !!!

Ingredients:

Goat kidney 6 cut into halves, onion 1, fresh coconut 3 tabsp, poppy seeds 2 tsp, green chilies 4, coriander leaves chopped 2 cups, ginger garlic paste 2 tsp, cashew nuts 1 tabsp, turmeric powder 1 tsp, coriander n cumin seeds 1 tsp. Ghee 1 tabsp and salt to taste.

Method:

Grind all the above ingredients except the kidney into a fine paste. Now in a pan heat ghee and sauté the green masala for 3 to 4 mins, now add the kidneys and pour 2 to 3 cups of water. Cook till the kidneys are tender. Serve hot with soft rice.

N.

Mutton Liver Masala !!!

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110-1-251120122970Mutton liver masala is a treat one should enjoy but not very often due to the calories. It is loaded with flavours – hot, spicy, tangy and the goodness of Liver
Yummm !!!!

Ingredients

Goat Liver 1 cut into cubes, fried onion paste 2 tabsp, tomato 1 chopped, handful coriander chopped, ginger garlic paste 1 1/2 tabsp, dry coconut grated 1tabsp roasted with 2 tsp of poppy seeds and grinded into a paste, garam masala 2 tsp, red chilli powder 1 tabsp, coriander n cumin powder 2 tsp, turmeric powder 1tsp, lemon 1 whole, oil 2 to 3 tabsp and salt to taste.

Method:

In a wok heat oil, add tomatoes and onion paste, now add the rest of the ingredients, except coriander leaves n lemon. Now roast the whole masala with the liver till the liver start changing its colour. Now add a cup of water n cover it with the lid for max 10 mins. Here we have taken all the masala which need not be cooked or sautéed for long. When the liver is cooked, garnish with coriander leaves and squeeze the whole lemon over it.

Njoy it hot with Roti, Rice n salsa
.

N.

Pineapple Boondi Raita !!!

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Raita’s are accompaniment’s with the maincourse, mostly with Biryani. It is normally made with onions, tomatoes and coriander to which curds, salt and sugar is added. Some make it with adding only Boondi. Boondi is a Rajasthani snack, made by dropping small balls of chickpea flour n salt, thru a laddle with holes….deep fried in hot oil . I make it using Boondi and tinned pineaaple with a twist of adding vanila icecream ….. so here’s my secret. 😉

Ingredients:

Curds 1/2 kg, Vanila Icecream 2large cups, castor sugar 2 tabsp, 1 tin pineapple chopped into cubes, 2 cups boondi.

Method:

In a big mixing bowl, mix curds n ice cream into a creamy mixture. Add Pineaaple. And just before serving it add the boondi, so that ou get the crisp of boondi and the creamy sweet softness of pineapple raita . Njoy with Biryani…But I enjoy as my dessert 😛

N.

Tandoori Chicken !!!

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Tandoori the most popular form of barbeque cooking….done all over the world now. Since its winter, its time for some BBQ..so here’s wot I do…

Ingredients:

Chicken legs and Breast (cut into half) 2 pieces each (total 4 pieces), curd 1 tabsp, cream 1 tabsp, red chilli powder, coriander cumin powder 1 tsp each, turmeric powder 1/2 tsp, chat masala 2 tsp, ginger garlic paste 1tabsp, salt to taste, lemon 1 whole n butter to glaze during bbq. (People do apply red food colour…but I prefer not to…)

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Method:

Give light slits to the chicken pieces. Mariante the chicken for atleast 5 to 6 hours. Now bbq on live charcoal, while it is being cooked brush it with sm butter. Serve hot with loads of salad…and some high spirited drink. 😉

N.

Puran Poli !!!

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Puran  poli is a traditional Maharashtrian dessert , made on the occassion of Holi.. It is like a stuffed paratha with a sweet filling of chick pea.

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Ingredients: 2 cups chana dal (split chickpeas), 2 cups sugar, 1 cup ghee, 2 cups maida ( refined flour), pinch of salt , 1/2 of water n 1/2 to 3/4 cup of oil. cardamom n nutmeg powder 1/2 tsp each.

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Method: Boil chana dal in 6 to 8 cups of water till tender. Drain the water which can be used to make aamti ( spiced curried dal). Now in a flat bottom pan, heat 1 tabsp of ghee, add the cooked dal, sugar and cardamom/ nutmeg powder. let it blend till it becomes slightly thick and see that it’s not runny. Now when it cools just pass thru a grinder to make soft balls of Puran – the stuffing. In another bowl knead the maida with water, oil n salt. The dough should be very loose like a silly putty. Now take small amount of dough ( small lemon size), flatten it and place the stuffing which is rounded like a tennis ball at the centre of the flattened dough. Pull the dough towards the top just to cover the stuffing from all sides. Now roll it with a rolling-pin by dusting sm dry flour. On a flat heated tava, place the puran poli and roast on both side till brownish pink. Apply ghee at least 2 tsps to make it firm n slightly crispy. Serve Hot or serve cold….doesnt matter as it taste awesome even if it is stale. One can mix it with milk and eat in a bowl like a porridge.

N.