Saturday, March 31, 2012

Kh@tta Meth@ Chicken


A senior boss of my previous office was supposed to visit me yesterday. But as is the case with most private sectors, last minute work & meetings, so he was unable to make it yesterday. I was irritated, disheartened & angry, as i had a tough time balancing market visit, cutting stuffs, cooking & going to office.

I couldn't blame him, not only because he is kinda Vagabond, who likes to live by him self, but because i know our Dog like President. anyways, this is not a place to blame him, and neither does he deserve to be featured here at all. This recipe I read in a regional women's mag. And instantly loved the recipe. Its easy, doesn't call for a whole lot of ingrediants (specially now when i am unemployed & superbly broke). Only what i had to buy from the market was the chicken, remaining everything was easily available at home. I personally loved the concept of frying the marinated chicken & keeping aside. This gave me ample scope to fry the chicken pieces and then store in refrigerator, covered with a cling film until evening.

You check out the recipe for youeself. And i am pretty sure, this would prove to be a saviour for you also, at some point or the other.

INGREDIANTS:


  • 500gm chicken, cut into medium size pieces
  • 2tbsp onion paste
  • 2tbsp garlic paste
  • 100gm yoghurt, beaten well
  • ghee, as required
  • 1tbsp lemon juice
  • 1tsp cinnamon powder
  • 1tsp elaichi powder
  • 2 onions, chopped finely
  • 2 green chillies, slit
  • 2tsp kashmiri red chilli powder
  • salt+sugar, to taste
  • water, as required
  • 1 chicken stock cube


PROCEDURE:




  • wash and cut chicken pieces and keep aside. ant then marinate in salt & chilli powder, mix well and keep aside for about 10-20mins.
  • now heat the ghee in a pan and fry the marinated chicken pieces & keep aside.
  • in the same ghee fry the chopped onion & keep aside.
  • then add the onion & garlic paste and the green chilli. Fry well, till the raw smell goes.
  • add the chicken pieces and give it a good mix. add the salt, sugar, red chilli powder & mix well. cook on high flame for a couple of mins, till oil starts leaving on the sides. then lower the flame.
  • beat the yoghurt with a few drops of water. then pour it over the chicken pieces and mix well.
  • take some water in the same yoghurt bowl, scrape the sides for the remaining yoghurt and add the chicken stock cube in it. mix well and pour into the pan. 
  • cover & cook for some time, till it comes to a boil and the chicken pieces are tender.


i had used some red chilli flakes also while marinating the chicken. and while it comes to the gravy, i had almost dried it up, because i didn't want too much of gravy. Its easy, very easy. If you use small cubed boneless pieces, then one can also make a roll out of it. Trust me, it leaves you with enough time to chaat with your guests & at the same time enjoy compliments.

Wednesday, March 28, 2012

Keema BuTtEr Wr@ps

since i spend most of the time outside my home, doing freelancing, i need to carry my tiffin box. and i am one of those people, whozz not even ready to let go of one food moment, without it being delicious. and i don't mind taking that extra effort for making it. i don't mind a small dirty shanty, a not-so-clean loo........... but a bad food is  a big turn off for me!!!!!! Can't help...... that's how i am.

After hours of toiling and talking with the pattern master, karigars, at last when i open my box, what should entice me is a gud loooking, gud smelling food. and m possessive also!!!! i am not gonna allow anyone to come between me & my food (but i do share, trust me!!!!). this place where i have been going for the past few weeks is in Dumdum, and the unit is within a locality. As a result, u find urself amidst a see, when ur throat needs some fresh drinking water. The smeel of appetising fresh food being prepared at all nearby houses, fly to my nose smoothly, but stop there............ its only d aroma!!!!! and m sorry to say, tht doesnt feel anything other than my senses for a couple of mins. as a result, to give them competition and to make myself happy are these tiffin recipes.
only this much keema was left after filling my wraps!!!!!!oops!!!

This is a mince recipe, as the name suggests. and this normal mince recipe was turned into a wrap, so as to give it a twist (since i hate eating roti, ami puro bheto bangali). and also the addition of chopped onion adds to every food. try this out, and trust me, you will be basking in the glory of "butter".

INGREDIANTS:


  • 250gm chicken mince
  • 4-6 crushed black peppercons
  • 3 finely chopped green chillies
  • 1 tbsp ginger-garlic paste
  • 3 medium red onions, chopped
  • 2 tbsp cornflour, mixed with some water to paste
  • 2 tbsp butter
  • 1 tbsp sunflower oil
  • 1 tbsp black pepper powder
  • salt+ sugar............ to taste


METHOD:


  • fry the chopped onions in butter till they turn reddish.
  • Marinate chicken keema with ginger-garlic paste,salt, sugar, black pepper powder and keep aside for some time.
  • heat butter and oil together in a pan. a
  • add the crushed peppercons & green chilli. as the chilli starts to splitter, add d keema. fry to a couple of mins over high flame.
  • add the fried onions & mix well. keep cooking over a low heat (if you want you can add some water, but i didn't, coz chicken takes less time to cook). adjust the seasoning.
  • Then add the cornflour paste & mix well once again. garnish with some freshly chopped coriander and keep aside.


WRAPS:


Well, considering the jobless me, i couldn't spend on ready made tortilla breads. Instead mom made me some chapatis of flour instead of atta. I would advice you to make the chapatis a bit thick, which my mom, even after proper instructions didn't.
spread a bit of mustard paste & mayonese on all the chapatis. Then place the cooked kheema, do be generous while placing them. Top it up with freshly chopped onions, chilli flakes & lime juice. Wrap it in aluminium foil and place inside your tiffin box. Done!

Now, a couple of things. First of all, please mince your meat properly, which the stupid butcher of my local market didn't.The recipe actually came out in this month's Sananda mag, and had used mutton keema. Since i had chicken mince at home, i was happy to use it, but after tasting, i was sure that mutton mince will match this entire thing the best. It's up to you. If you want you can add some luttuce, chopped coriander, green chillies inside the wrap also. But as I said, that i share my tiffin, so I didn't add green chilli. And since i like my foot to exude some heat, so i had added a small spoonful of red chiili as well as a bit of coriander powder while cooking.

I loveeeeeeeeeeeed it!!!!!! Ami sotti bolchi!!!!

Tuesday, March 27, 2012

Chicken Supreme With Pomegranate & Mustard

tiffin!!!! tiffin!!! and tiffin is the only concern these days. both for me as well as my sister, i like to rustle up some delicacy to savour at work or college. trust me, that adds to your days, and gives me loads of happiness. the normal tiffin of roti & sabzi, is sumthing i m not very fond of.



Hence, so as to answer d call of my hungry stomach, i need to stack up my bag with something, which makes it worth the wait, since the recess or tiffin time is always couple of hours later after you reach office. this recipe goes well with rice, but i took to office with roti. but still it tasted good. here goes the recipe:




  • 250gm Chicken pieces
  • 1&1/2tbsp chopped onions
  • 1tbsp green chilli paste
  • 125ml chicken stock
  • 1&1/2 tbsp mustard paste
  • salt+sugar.... according to taste
  • 1tbsp mustard oil
  • 2tsp chopped garlic
  • 100ml pomegranate juice
  • 75ml cream
  • 60gm pomegranate pearls
  • 1tbsp sunflower oil
  • 1tbsp ginger-garlic paste


PROCEDURE:



  • mix 1/4th of pomegranate juice, 1/2 of chilli paste & the whole of ginger garlic paste. marinate the chicken in this for about 10-15mins.
  • heat oil & fry the onions & chopped garlic & fry for some time. 
  • add the marinated chicken in this & fry at high flame for a couple of mins. and then add the remaining pomegranate juice.
  • heat the stock & cream together in another pan. 
  • add the pomegranate chicken into the boiling stock mixture & mix well. adjust seasoning.
  • now add the mustard paste & mix well.
  • cook till the sauce thickens. garnish with chopped coriander leaves & serve.


well, this is an easy recipe. and as always i made my changes. i had added some red Chilli flakes as well, and the ginger was my addition. and i had also substituted the mustard with the Seasme oil, for that extra flavour. oi made it the very morning and had hardly spent 20mins in the kitchen. so easy as it is, and full of flavours.

carry to office, treat colleagues & friends and just win over!!!!!

Saturday, March 10, 2012

INDONeSI@N Fried Rice

hey folks,
i had thought of cooking everyday, and putting up, sum thing or the other recipe for all you lovely people. But, i somehow find it difficult to cook, because i am never at peace. the conflict continues in my mind. and i  am not loving it. but couple of days back, bored of the usual home made normal ghar-ka-khana, i decided to make something different. thanks to the pocket Neeta Mehta book, for providing me with this easy & yummy recipe.



i have always heard about leftover recipes, but haven't tried that much. but now that i am jobless, and can't spend endlessly on buying expensive stuff, so my interest has turned towards them. this happens to be one of that kind. here goes the recipe:

INGREDIANTS:


  • 4 cups cooked rice, left over
  • 2 eggs- lightly beaten with pinch of salt & pepper
  • 3 tbsp Oil
  • 1 medium onion, chopped
  • spring onions, chopped, handful
  • 1tbsp chopped garlic
  • 2 green chillies, chopped
  • 1-2tbsp soya sauce, depending on your tastebuds
  • 2tbsp tomato puree
  • 1tbsp vinegar
  • 1/4tbsp sugar
  • 1/2 cup shredded cabbage
  • 1/2tsp salt
  • 1/2tsp red chilli powder





METHOD:


  • Run a fork through the rice, so as to separate the grains. Make sure the rice is cold, otherwise it might get soggy will frying.
  • Ligtly grease a non-stick pan with 1/2tbsp oil.
  • Add the beaten eggs (i had added some red chilli flakes along with salt & pepper).
  • Swirl this on the pan, to make an omlette. Once set, you can keep aside and allow it to cool. Roll the omlette and then cut it into 3/4" thick pcs to get omlette strips.
  • Heat the remaining oil in kadhai. Add the onions, spring onions, garlic, chilli flakes & fry until soft.
  • Next add in the tomato puree, vinegar, sugar & cabbage and stir constantly, till cabbage is almost half cooked.
  • Add the rice and the soya sauce. Add salt, red chilli powder & mix well.
  • Now ready to serve.




this is such an easy recipe that one can have it at any point of the day. I like it beause t hardly takes any time to cook, and almost all ingrediants are handy. Moreover, egg is just an option, you can always replace egg, or can keep on adding other stuffs with egg. Well, i had tried it with bacon, chicken, ham & sausages. Those taste equally good. I do also put in a bit of freshly chopped coriander at times.
Make the dish suitable to your own taste buds, because it can be different then mine. That's the only way to be creative with these recipes and thus add your own touch along with the pinch of love that you add.
Try it. And let me know.



Tuesday, March 6, 2012

Chicken IN G@rlic Sauce

now that i am free, i intend to de-stress by cooking my heart out, and also by finishing all my pending work. and as expected agitation has started. and i am not even trying to combat all of these. just trying to enjoy my holidays. only at times do i get irritated by  these beeping sound of my bbm.



one will mostly find me working on Sundays, don't know why but i love to choose a weekday for taking off and de-stress. that way u get couple of empty places to rest. and on all these Sundays its a custom, that i carry my home-made lunch. not only because i want to, but also & mostly because others love to peep in to see what's in inside the box. this Sunday was also no exception, i made rice and this chicken preparation, the recipe for which was taken from a Neeta Mehta book. Its easy and tasty. Here's the list of ingrediants & then the method.



INGREDIANTS:


  • 200gm boneless chicken, cut in cubes
  • batter mix- 2tbsp cornflour+ 2tbsp flour+ 1 egg+ 1tsp salt+ 1/4 tsp monosodium glutamate+ 1tbsp garlic, crushed
  • sauce- 1tbsp oil+1tbsp garlic mince+ 2spring onions, chopped, only the white part+ 1/2 onion, triangle cut+ 1/2 green capsicum+ 1 1/2 cup chicken/veg stock+ 1tsp salt+ 1/2tsp sugar, 1tbsp chilli paste+ 1tbsp vinegar+ 2tbsp soya sauce+ 1/2 tbsp tomato ketchup+ 1/2 cup cornflour paste+ 2 dry red chilli


METHOD:


  • Mix all the ingrediants of the batter together. add the chicken pieces to it & mix well and keep aside for 1hour.
  • heat oil for deep frying in a pan. reduce heat. add the chicken pieces & increase the heat. fry for 2-3mins till they turn golden brown..



  • for the sauce, heat oil in a wok/kadhai. reduce heat & add garlic & dry red chilli. stir.
  • add the onions & capsicum & stir fry for around 2mins.
  • next add the stock, salt, sugar, chilli paste, vinegar, soya sauce,ketchup & give it a good mix. Increase the heat & allow it to come to a boil.
  • Now add the fried chicken. Mix well.
  • Add the cornflour paste. Stir and let it come to a boil. 
  • Reduce heat and allow it to simmer for 3-4mins. mix well.
  • Serve with hot rice or noodles.


well, there are certain things i need to say. for the sauce i used chilli oil, and the dry red chilli was my addition. I have even added one chopped green chilli. if you want, you can add in red & yellow bell peppers as well. ajinamoto is always an option. i didn't use it much. and black pepper is something you can adjust according to your taste buds.  i had kept the chicken pieces in fridge to marinate. and the chilli paste was homemade.

Monday, March 5, 2012

VEG SOYABEEN sabzi

hello,
i am never a fan of vegetarian fare, no matter how delicious it is, except the great food i had at a friends house couple of years back. they are jains, and are strict vegetraians. but somehow i always make my system adjust to vegetarian food for 2days every year, thats during shivratri. the day before and after shivratri is generally when d devotees stick to vegetarian food. and so do i. it was then that i decided to make this soyabeen sabzi. because even if i could adjust wth veg, i am sure i wudn't be able to accept bland & tasteless food.
this happens to be one of those easy dishes where you have all the ingrdiants in your kitchen only. and trust me, this like most of the ghar ka khana is pretty forgiving, i.e. you need be very sure about the quantity of the spices. like i did it by instinct, and completly depending upon my tastebuds, which i am sure differs from person to person.
here goes the recipe:



INGREDIANTS:


  • Soya Chunks......................................... 150 gm
  • coriander seeds
  • cumin seeds
  • turmeric powder
  • red chilli powder
  • salt
  • sugar
  • ghee
  • 2 bay leaves
  • green chillies
  • ginger paste
  • hot water
  • tomatoes, chopped
  • green capsicum
  • sunflower oil
  • garam masala powder
  • vegetable stock
  • 2 dry red chillies
  • handful- freshly chopped coriander leaves


METHOD:




  • soak the soya chunks in hot water till soft. then press them to take out the remaining water. and fry them in ghee. and keep aside.
  • heat ghee & oil in another pan, and add the coriander & cumin seeds once the oil is hot.
  • next add the bay leaves and 2 dry red chillies. fry it well.
  • next add the ginger paste or  grated ginger. fry for 2mins add the chopped tomatoes & the green chillies. fry at high heat and then sim the gas and cover the pan for 5mins. allow the tomatoes to cook.
  • add in the other spices, adjusting the seasoning to suit your taste buds. cook.
  • as the oil starts leaving the sides add the fried soya chunks. mix well at high heat for some time, and then add the stock and cook in sim till it comes to a boil. i added a bit og ginger paste at this time also.
  • once it comes to boil, increase the heat, and add the garam masala powder. stir well. 
  • finish with freshly chopped coriander leaves.
  • cover and keep aside for the flavours to get mixed well.


i remember the quantity of soya chunks because i got it from the shop the same day. and one can also make the entire dish with ghee or oil, i did so as not to deprive me of taste and also to reduce the guilt of calorie consumption a bit. you can adjust the amount of chillies according to your need.

thats it. try it. serve with hot rice..................... i hope i cud feed this to my love, who loved vegetarian food!!!!!!!!!