Friday, June 29, 2012

MEDHU VADAS WITH CHICKEN



I had eaten these vadas in Dosa Diner in Mumbai......It was a chain of restaurants all over Mumbai, but doesn't exist any more..wonder why they closed down.The taste of all the delicacies eaten there still lingers in my mouth.
They served all these South Indian snacks with a twist..addition of chicken, keema, prawns etc etc..in the idlis, dosas, vadas, uthappams....Today I am trying out the vadas with chicken mince..

For the chicken:
Onions ...... 1 chopped finely
Chicken mince .. 100 - 150 grams
Turmeric powder ... 1/8 tsp
Cumin powder ...... 1/4 tsp
Coriander powder .. 1/4 tsp
Ginger garlic paste ... 1 tsp each
Red chilli powder ..... 1/2 tsp
Garam masala ....... 1/2 tsp
Salt ... to taste
Oil ..... 2 -3 tbsps

Heat oil in a pan and stir fry the onion, ginger, garlic. Add the chicken mince and saute until it changes colour. Add all the spice powders and salt. Set it aside to cool.
For the Vadas:
Urad dal .... 2 cups
Onion .... 1 (chopped finely)
Green chillies .... 1-2
Coriander leaves ... handful (chopped)
Salt ......... to taste
Baking powder ... 1/4 tsp
Cooked chicken mince... add proportionately.
Oil .... to fry the vadas
Method:1. Soak the urad dal for 2 hours and grind it. (do not soak it for too long as it makes the vadas oily)

2. Mix the chopped onions, coriander leaves, green chillies, prepared chicken mince, salt and baking powder.(salt should be added just before frying as it leaves water)

3. Take a little portion on the wet palm of your hand and make a small hole in the center and drop them into hot oil. Reduce the flame and fry these vadas to a golden colour.

4. Serve with any chutney of your choice.
I have served with - Groundnut Chutney

Wednesday, June 27, 2012

KEEME JA KOFTA ( Mince Meat Balls in Gravy)



Mutton kofta curry (Indian meatball curry) is prepared with mutton or chicken mince with the addition of spices. The meatballs are slow-cooked in succulent onion tomato gravy. This can be served with rotis or rice. The dry version of koftas also make a lovely party snack.

Ingredients:
Mutton mince ........... 1/2 kg. (or) Chicken mince
Onions ....................... 5-6 sliced
Tomato ................... 1 chopped
Green chillies ......... 2-3
Ginger-garlic paste ..... 1 tbsp.
Bread crumbs ............. 1 tbsp.
Coriander powder ...... 1tsp.
Cumin powder .............1 tsp.
Red chilli powder ......... 1/2 tsp.
Turmeric powder ........ 1/2 tsp.
Garam masala ............. 1tsp.
Coriander leaves......... handful
Mint leaves ................ 6-7 (optional)
Salt to taste
Oil

Method:
1. Fry the onions to a golden brown colour.Add the chopped tomato, 2 green chillies, ginger-garlic paste and half cup water. Let it cook. Cool it and grind.
2. Clean and wash the mince. Squeeze out the water completely.

3. In a food processor grind this along with 1 onion, 1 green chilli, mint and coriander leaves, a little ginger-garlic paste, breadcrumbs, coriander-cumin-turmeric powders, Garam masala and salt.

4. Make balls out of this mix.
5.In a flat bottomed pan heat a little oil, add the ground onion paste, salt, coriander-cumin-turmeric powders and place the koftas. Simmer for 5 minutes and turn them carefully.
6. Add about 1 cup water and cook on low flame till done. Add a little garam masala.
7.Garnish with coriander leaves. Serve with rotis / naan/parathas.

Tuesday, June 26, 2012

HAM & POTATO SOUP


Nothing can be more comforting than a warm bowl of creamy ham and potato soup on a cold winter day. Serve some garlic bread to go with it and it makes a complete meal.

Ingredients:
Potato ...... 1 medium sized ( diced) about 1/2 cup
Onion ........ 1 small ( finely chopped) about 1/4 cup
Celery ....... about 1/4 cup (finely chopped)
Ham .......... 1/4 cup ( diced)
Chicken stock .. 2-3 cups
White flour ..... 1 tbsp.
Butter ............. 1 tbsp.
Milk ................. 1/2 cup
Salt .................. to taste
Black or white pepper ....to taste.

Method:

1. Boil together diced potato, onion, celery and ham in the chicken stock adding salt to taste for 10-12 minutes.(use chicken cube+water if you don't have the stock ready.)

2. In a seperate pan heat the butter and stir in the white flour. Keep mixing for for a minute on medium flame and carefully stir in the milk whisking continuously to avoid lumps.


3. Add this to the boiling soup and let it simmer for 4-5 minutes.

4. Check the salt and thickness of the soup according to your taste.
5. Sprinkle pepper and serve hot.

(This quantity serves 2)
PS: Vegetarians can substitute the ham with diced carrot and use the vegetable stock.
( Contributed by Holli Keshwani )

Monday, June 25, 2012

ACHARI MURGH TIKKA



Achari Chicken Tikka is a spicy, tangy and delicious snack. Chicken cubes are marinated with pickle spice mix and grilled to perfection.

Ingredients:
Chicken fillet ... 250 gms ( the boneless leg and thigh portion is always best for tikkas)
Fennel seeds/saunf ... 1 tsp
Cumin seeds ............. 1 tsp
Coriander seeds ...... 1 tsp
Mustard seeds ......... 1 tsp
Onion seeds ............. 1/2 tsp
Garam masala .......... 1/2 tsp
Turmeric powder ...... 1/2 tsp
Ginger ............... 1 tsp
Garlic ................. 1 tsp
Pickle .................1 tsp ( take any pickle. I have used home made - GREEN CHILLI PICKLE)
Oil ............ 1 2 tbsps (preferably mustard oil)
Lemon juice ...... 2 tbsps
Salt ............ to taste
Cardamom powder... to sprinkle on top.( you can use chaat masala if you like)

Method:

1. Clean the chicken and cut into big cubes.
2. Dry roast and grind Saunf, cumin, coriander and mustard seeds. Mix them into the lemon juice along with whole onion seeds, salt, turmeric powder, garam masala and salt.

3. Crush the garlic, ginger and pickle. Mix this also to the marinade along with 1 tbsp mustard oil. Now marinate the chicken cubes in this for a few hours. The more you marinate, the better it tastes as the spices will incorporate into the chicken very well. Keep it in the refrigerator and remove half an hour before grilling.

4. Pre-heat the oven. Line a baking tray with a foil paper and grease it.
Place the tikkas and grill them for 15 - 20 minutes, turning them once.

(The grilling time varies depending on the size of the oven..so check it out)
Sprinkle the cardamom powder before serving.
Serve the tangy chicken tikkas hot , as a snack or ...with naans/rumali rotis.

Friday, June 22, 2012

CHICKEN SEEKH KABABS


Seekh kabab is a popular snack from Middle Eastern Countries and is supposed to be brought to India by Moghul rulers. Seekh Kabab is made with minced meat and spices. A small portion of this mixture is flattened and moulded around the skewers and baked in a tandoor. At home we can make them in the oven. 

Ingredients:
Chicken mince ... 250 gms
Onion ............... 1 small
Garlic paste ...... 1 tsp
Ginger paste ..... 1 tsp
Corn flour ........ 1 tsp (or) bread crumbs ... 1 tbsp
Red chilli powder ... 1/2 tsp
Cumin powder ..... 1 tsp
Coriander powder .. 1 tsp
Garam masala powder .. 1/2 tsp
Tandoori colour ........... a pinch
Salt ....................... to taste

Method:
1. Wash and squeeze out the water completely from the mince.

2. Add all the above ingredients and mash it well. If you have a fine chicken mince you can knead it with hand. If it is coarsely ground mince, use the food processor.

3. Take a portion of the mix on your palm and bind it around a skewer or a chopstick. Wet your hand and keep pressing the kabab to give it a smooth texture. Slide it out and place on a greased baking tray. ( you can apply a little oil on the skewer/chopstick before you start making the kabab so that it slides out easily)
4. If you are directly grilling on a barbeque, you can leave the kababs on the skewers..(chopsticks cannot be used here)

5. Cook them in a pre heated oven, turning once until done. (It takes about 15 - 20 mins. Serve with kachoomar.

How to make kachoomar:
Slice onions and soak them in salt water for 10-15 minutes. Squeeze out from the water and add a little salt, vinegar and finely chopped green chillies and coriander leaves.

Wednesday, June 20, 2012

CHICKEN FRANKIE



Chicken Frankie is the most popular snack that is very popular in restaurant menus or street food. It can be easily made at home which is definitely a healthy option. You can make thin wraps with maida or flour, dip one side with egg mix, pan-fry and fill it with any stuffing of your choice alning with sauces.

  For the Chicken filling:
Chicken fillet ... 100 gms
Onion ....... 1 sliced
Garlic paste ... 1 tsp
Ginger paste ... 1 tsp
Coriander powder ... 1/2 tsp
Cumin powder ........ 1/2 tsp
Turmeric powder .... 1/4 tsp
Red chilli powder ..... 1/2 tsp
Garam masala .......... 1/2 tsp
Salt ......................... to taste
Oil ................ 2 -3 tbsps
Coriander leaves ... handful
Lemon juice ......... 2-3 tbsps

Method:
1. Clean the chicken and dice it into very thin strips. You can do it easily while it is a bit frozen.(alternately you can mince it coarsely in a food processor)

2. Marinate the chicken with lime juice and all the dry spice powders mentioned above.(at least for 1 hour)

3. In a pan heat oil and saute the ginger garlic. Add the sliced onion and fry for a minute.

4. Now tip in the marinated chicken and fry till the colour changes. Simmer until done. You may not require any water as the chicken is finely shredded and it cooks very fast.
5. Add the chopped coriander leaves.

To Make Rotis or Wraps:
Ingredients:
Wheat flour ... 1 cup
White flour/maida... 1 cup
Oil ............. 3-4 tbsps
Salt ......... to taste

Method:
1. Mix the flours together and add the salt and oil. Knead them into a soft dough with water.

2. Roll out very thin rotis and roast them on the griddle. Keep them soft..do not over-cook them.

To make the Frankies:
Ingredients:
Eggs ..... 2
Rotis
Chicken filling
Oil
Chaat masala ... to sprinkle
Chilli sauce
Sliced onion and lettuce leaves ..optional ( I don't like putting these in the frankie because they make it very soggy)

Method:
1. Beat the eggs adding a little salt.

2. Dip only one side of the roti in the egg mix and fry it on a griddle/frying pan.

3. Place the chicken filling on the egg-side, in the middle, sprinkle the chaat masala, spread a little chilli sauce. (and the lettuce and onion if you like it)

4. Roll it and wrap the foil paper around it.
Serve it hot.

CHICKEN KURMA



This is a coconut based curry and can be made with chicken, mutton, fish or vegetables. It can be paired with dosas, appams or plain boiled rice.The spice level can be adjusted to your preference.

Ingredients:
Chicken ......... 1/2 Kg.
Onion ............. 1 (sliced)
Coconut .........1/2 cup (grated)
Cashews ......... handful
Ginger-garlic paste... 1tbsp.
Green chillies ........ 3-4
Sesame seeds ....... 1tsp
Poppy seeds ......... 1tsp.
Cloves ................ 3-4
Cinnamon ......... 1 piece
Bay leaves ....... 2
Cumin seeds.... 1tsp.
Coriander seeds ....1tsp.
Cardamoms .......... 4-5
Turmeric powder ....1/2 tsp.
Salt ........ to taste
Oil

Method:
1. In a pan, heat oil. Fry bay leaves and cinnamon.
2. Add the onions and saute for 1-2 minutes.
3. Add the chicken, salt and turmeric.
4. Stir fry, add water to cook.(cook till almost done)

For masala:
5. Roast and dry grind Coriander seeds, cumin seeds, sesame seeds, poppy seeds, cardamoms and cloves.
6. To this masala add the coconut, cashews, green chillies, ginger-garlic paste ang grind adding little water.
7. Now add this ground masala to the chicken, with enough water to make a thick gravy and simmer it till done.
8. Garnish with coriander leaves.
Serve with rice,appams or idiappams.
( Follow the same recipe to make mutton, fish or prawn korma.)

Sunday, June 17, 2012

BUTTER CHICKEN



Butter Chicken or Murgh Makhni as it is popularly known is a mildly spiced curry of the Punjabi Cuisine. It has gained popularity not only in India but all over the world. Cubes of grilled boneless chicken are cooked in the creamy tomato and onion gravy. Cashewnut paste and cream are added for the richness. It is usually served with naans and rotis.

Ingredients:
Boneless chicken ..... 1/2 Kg.
Onions ........ 2 small
Tomato puree ......... 1 cup.
Cream....................... 1/4 cup
Butter or ghee ........ 1/4 cup (you can use half oil + half butter too)
Cashewnut powder ... 1/4 cup
Tomato ketchup......... 1-2 tbsp.
Tandoori masala powder.......2 tbsp.
Ginger garlic paste.............. 1 tbsp.
Red colour ......................... a pinch
Salt ....to taste
Red chilli powder ............. 2 tsp.
Garam Masala ..............1 tsp.
Lime juice or vinegar ...... 2 tbsp.
Kasoori methi ...............1 tbsp (roast in a pan or microwave without oil and crush it)

Method:


1. Marinate the chicken with ginger garlic paste, lime juice, tandoori masala, salt, red colour and one tsp.red chilli powder atleast for 5-6 hours.


2. Fry the onions to light colour.



3. Cook with a little water and blend into a paste.
4. Roast the chicken pieces in an oven like tikka. Alternately you may also cook it in a pan till done.
5. In a separate pan heat the butter and add the cashew powder. Saute for a minute and add the onion paste, tomato puree, tomato ketchup, salt, red chilli powder, garam masala and a pinch of red colour. Simmer for 4-5 minutes.
6. Now add the prepared chicken tikka and stir in the cream and simmer for one minute.
7. Garnish with dry kasoori methi powder and a little cream.

This dish goes well with nans.

Saturday, June 16, 2012

CHEESE FINGERS



Here is a recipe for a quick snack, which is ready in a jiffy when you have unexpected visitors.

Ingredients:
Eggs ..... 1
Maida ... 2tbsps.
Cheese.... 2tbsps. (grated)
Red chilli powder ... 1/4 tsp.
Baking soda ..... a pinch
Salt to taste.
Bread slices
Oil for frying

Method:

1. Make a batter of egg, maida, grated cheese, red chilli powder, salt and soda.(no water added)

2. Cut rectangles of bread slices.

3. Spread batter on one side of the bread rectangle and fry it.

Note: The side of bread with batter should face down first while frying.
This quantity makes 8 pieces.

SWEET CORN CHICKEN SOUP



Simple and healthy soup recipe with sweet corn  in a flavorful chicken stock. A very popular one in the Chinese Cuisine specially with kids as it is not spicy. 

Ingredients:
Cream style corn ..... 1 tin (or) boiled corn ..1 cup
Corn flour ................. 1 tbsp.
(if you want a very thick soup, add a little more corn flour)
Chicken stock ..... 4 cups
( you may also use 2 cups stock + 2 cups water)
Chicken (boiled & shredded) .... 1/2 cup
Salt to taste
Ajinomoto ....1/4 tsp.
Black pepper ....a pinch
Soya sauce

Method:
1. Boil the corn in a pressure cooker, let it cool and blend it.
( if using cream style corn, just empty the can in the stock and mix well )
2. Add ajinomoto, salt and and chicken pieces and let it simmer.
3. Thicken it with the corn flour mixed in a little water or milk.
4. Sprinkle a pinch of black pepper on top and a few drops of soya sauce in each bowl just before serving.

Friday, June 15, 2012

MOONG DAL PURI / ROTI


This is a delicious and healthy recipe from Rajasthan.
Recipe Credits- Manju Sharma

Ingredients:
Green moong dal ..... 1 cup (soak overnight)
Green chillies ............3-4
Coriander leaves ..... handful
Coriander seeds........ 1tsp.
Ajwain ....................... 1/2 tsp.
Saunf (aniseed)............. 1 tsp.
Yogurt
Salt to taste
Wheat flour
Oil or ghee




Method:
1. Knead the flour with curd adding salt, little oil and ajwain.

2. Grind the moong dal adding green chillies, coriander leaves, saunf and coriander seeds.

3. Roll out a puri and spread the dal mixture on it,

4. Deep fry the puri with the dal side first.

5. In the same way roll out a chapathi and spread the mix.

6. Grease the griddle and put the dal side first and roast it adding a little oil or ghee.


.Serve hot with chutney or pickle.

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