Monthly Archives: May 2013

Tomato Chutney !!!

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Tomato chutney is one of the easiest and yummiest dish and goes with anything and everything. We enjoy it mostly with khichdi (rice n dal cooked together with sm turmeric, salt, asafoetida n ghee).

Ingredients:

Onions chopped 4 medium, tomatoes chopped 4 medium, handful of coriander leaves chopped, red chilli powder 2 tsp, sugar 2 to 3 tsp, coriander cumin seeds powder 1 tsp, salt to taste, oil 2 tabsp. For the tampering cumin seeds, mustard seeds and asafoetida 1/4 tsp each.

Method:

Heat oil and tamper it. Add onions and stir fry for 5 mins, add chilli powder, coriander cumin seeds powder, sugar and salt. Now add toamtoes and stir fry for another 5 to 7 mins. Do not cover it. Garnish it with coriander leaves. Yummy….sweet….spicy and….Tangy Chutney is ready.

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Chicken Bhoona !!!

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This chicken needs loads of pan roasting . every step one needs to stir fry n roast each and every ingredients. Semi dry chicken with power punch of spices.

Ingredients:

Chicken legs and breast ( 2 pair of legs and 2 whole breast) cut into small pieces and skinned. Ginger garlic paste 3 tabsp, dry coconut and fried onion paste 2 tabsp,  onions 4 medium chopped, tomatoes 3 medium chopped, curd 1 cup, kala masala 2 tabsp  ( or one can take any curry powder), turmeric 1 tsp, coriander cumin seeds powder 2 tsp, dried red chillies 5 to 6, pepper cones 8 to 10, cloves 7 to 8, cinnamon 2 sticks 2 inches long, cardamom powder 1 tsp, salt to taste and oil 6 to 8 tabsp. Coriander leaves for garnish.

Method:

Heat oil in a heavy bottom pan and crackle the whole garam masala with chillies. Now add onions and stir fry till brown, now add tomatoes and cook till the oil oozes out.  Now add the ginger garlic paste, coconut onions paste and the dry spices. Roast the whole mixture for 4 to 5 mins and now add the curds. Stir fry till it mixes. Now add the chicken and stir fry for 7 to 8 mins. Let the masala coat the chicken evenly. Add salt and 2 cups water. Put the lid on and let the chicken cook till tender. Garnish it with coriander leaves. Serve with any flat bread or rice.

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Phirni !!!

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Phirni is like a rice pudding, it is made mostly during the month of Ramzan, creamy and light one can just finish in a bite. Love to make it and serve in the earthern small dishes. 

Ingredients:

Rice soaked in water for a couple of hours 3/4 cup, Milk approx 1 liter, saffron a pinch, cardamom powder 1 tsp, nutmeg powder 1/4 tsp, sugar 3/4 to 1 cup. Handful of chopped nuts. Makes 10 small servings.

Method:

Grind the soaked rice into coarse paste and mix it in a cup of cold milk. Boil the milk, add saffron and the rice paste. Stir continuously on low heat till the rice is cooked. Add the rest of the ingredients and stir till the sugar dissolves completely. Transfer it into a bowl and chill. For garnish I drizzle some saffron syrup.

Another option for making a fool proof phirni when one is running short of time or patience… Soak 3/4th cup rice for an hour, grind it. Boil 1 liye milk, add 1 can of condensed milk, cardamom powder, saffron or gulkand (rose jam), boil it, add the rice paste and stir continuously for 10 mins. Garnish with some chopped almonds. Transfer it into the serving bowl. Chill it and enjoy.

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Coconut cream Pomfret curry !!!

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This recipe is simple and inspite of using lot of coconut it some how does not give that coconutty taste and smell. It is spicy yet suttle with the coconut cream.

Ingredients:

Pomfret small ones 4 ( cut into 3 pieces horizontally), onions 3 small chopped, tomato 1 medium, grated fresh coconut 2 tabsp, garlic crushed 7 to 8 cloves, coriander seeds 2 tabsp, ginger garlic paste 1 tabsp, tamrind pulp 2 tabsp, turmeric 1 tsp, chilli powder 4 tsp, sambhar masala or rassam masala 1 tsp, coconut cream 400 ml, sugar 1 tsp, salt to taste, oil 4 to 5 tabsp and coriander leaves for garnish.

Method:

Heat 2 to 3 tabsp oil in a wok, add garlic sautee for a min. Now add onion and stir fry till it becomes light brown, add tomatoes, coriander seeds and sautee for another 8 to 10 mins. Now add coconut and roast the whole thing for another 2 mins. Transfer it into a grinder add little water and grind it into a fine paste. Now heat the remaining oil in a pan and add this curry paste and the tamarind pulp. Now add the dry spices that is the turmeric, chilli powder and sambhar masala. Add sugar and salt. Now add the coconut cream with 1/2 a cup of water and boil the whole mixture for 5 mins. Now add the pomfret , cover it with the lid, lower the heat and cook the fish for another 5 mins. Garnish it with coriander leaves and serve hot with rice.

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Creamy Chicken Curry !!!

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Creamy Chicken curry is most suitable for the kids. Since it is low on chilli and high on the sweetness, its tangy tastes always tickles the taste buds. The topping for this chicken is most pleasing for kids as well as for the adults.

Ingredients:

Boneless Chicken 400 grams, fried onions 2 large (sliced n deep-fried), ginger garlic paste 1 tabsp, cream 1/2 cup, tomato ketchup 2 tabsp, roasted dry coconut paste 1 tsp, chopped ginger and garlic 1 tsp each, red chilli powder 1 tsp, coriander cumin powder 1 tsp, turmeric 1/2 tsp, coriander leaves chopped hand full, mint leaves 5 to 8 chopped, cardamom powder 1 tsp, ghee 2 tabsp, garam masala 1 tsp, chat masala 1 tsp, salt to taste , coconut cream 200 ml and condensed milk for the garnishing 2 to 3 tabsp as per ure likes and demands.

Method:

Very simple and easiest to make. Cut boneless chicken into small pieces and marinate for an hour, with all the above ingredients except a few strands of coriander leaves and condensed milk.  Put the marinated chicken in a deep pan, heat the pan and keep the lid on for 15 to 20 mins till the chicken is soft, tender and creamy. Now transfer the cooked chicken into the serving dish and top it with the rich condensed milk and coriander leaves. And don’t forget to lick the spoon after the topping with condensed milk is done. 😛

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Serve hot with any flat bread and rice.

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