- Marinate chicken pieces (boneless / with bones) with ginger garlic paste, turmeric powder, red chili powder & salt.
- Add little yogurt in marination, to just get layer on the meat. keep it aside for 15 mins.
- Cook the marinated chicken on slow flame till it get cooked without addition of any other ingredients.
- Remove all liquid from the chicken & keep aside for making curry.
- Cut generous amount of green chilies length wise.
- Heat oil in pan add green chilies & lots of curry leaves, fry till curry leaves gets crispy.
- Add cooked chicken pieces into it, mix well & cook for some more time till all flaour get infused in the chicken.
- & the easy chicken fry recipe is ready to serve..
Friday, January 18, 2013
Friday, December 21, 2012
- Peel & grate carrot.
- Add sugar & milk powder accordingly and mix well
- Now cook on slow flame for 10 mins.
- Add little more milk powder at end when liquid is almost get evaporated & cook for few more seconds.
- Your Jhatpat gajar halwa is ready to serve..
Saturday, June 30, 2012
- Mash banana's, mix well with sugar & milk.
- Mix baking powder, baking soda & refined flour & sieve is properly.
- Preheat Oven @ 180 degree.
- Melt fat & add into banana mix and mix well.
- Add refined flour to the banana mix & stir well.
- Add chopped pistachios into the mix & keep some for garnish.
- Line up the Muffin cups in the tray, & add spoon full of mix into it.
- Garnish with chopped pistachio & bake @ 180 degree for 25 mins.
- Check whether product is cook or not by putting knife into it, & its come out clean.
- Have it whenever you want, always taste better if microwaved for 30 sec before having.
Saturday, June 18, 2011
Puttu the tradition Kerala breakfast which is eaten with kadala(chana) curry or duck
curry or beef curry. I was amaze to see that there is choice of meats also available for breakfast. But I tried it with kadala curry only, didn't want to take risk in early morning. I liked the preparation alot. Puttu is steamed rice cake prepared prepared with rice flour and freshly desecated coconut. It taste amazing. Its prepared in special puttu maker. Its long cylindrical vessel attached to container which has water for steaming. There are many vareities available in market of this puttu maker. I had purchase the cooker attachment, You'll get to know how it looks in snaps. Lets see how we can prepare it.
- Soak rice for six hour.
- Remove water and dry it fully in sunlight.
- Make coarse powder of rice of soaked n dried rice.
- Roast the powder for some time nicely.
- Make water Luke warm and add salt in it.
- Sprinkle water over the power, add only little water which can hold the powder together and disintegrate easily.
- Make layering of rice powder and freshly grated coconut, press it well and keep for steaming. it take 3-4 mins to get ready.
- Serve hot with kadala(chana) curry or duck curry or beef curry.I'll loved this dish, we can prepare it in different varieties and shape. Try in on idli maker, or we can try it on big tray with three to four layering and cut into pieces and serve in any shape.
Sunday, April 24, 2011
- Peel the gourd, make puree of it by adding few green chillies n few curry leaves.
- Finely chop onions n add into puree with ajwain and salt.
- Add water chestnut flour to puree and mix well.
- While adding flour make sure that batter shouldn't get much thick, it should be like pap cake batter only.
- Pour oil in pan for shallow frying pan cakes.
- Pour mix in pan of regular cake size, cook it till get golden brown color, make it crispy from both the side.
- Serve hot with any Indian pickle or yoghurt, it taste very good.
Tuesday, January 18, 2011
For me 2011 started with the three days trip to Wayanad, Kerala. Wayanad is the one of the district of Kerala... This trip was memorable one as we got to know lots of stuff, we saw the Cardamom plantation, coffee plantation, tasted fresh green peppers, and we drew uphill till 3800 meter above sea level and main important we had amazing food in those three days.....
In this trip i got to know few trick of cooking n few new dishes too.....
I'll share the most easy n quick make recipe first.....
We all must have heard about tapioca, in south will get tapioca chips too...
I feel we can use it as substitute of potato also in Samosa & parathas, this experiment i haven't done till now but we can try it with little more spices than the regular recipe.....
This dish is accompanied with small green chili chutney n it tastes awesome...
Let’s start the preparation...
- Kari patta
- Mustard seeds
- Whole Red Chillies
- Salt to taste
- Oil for tadaka
- Small spicy green chillies
- Fresh coconut
- Coconut Oil (few drops)
- Wash, peel n cut tapioca in small pieces. For root vegetable always add vegetable in cold water n then boil it. Add salt to taste. Cook well till fully done.
- Remove the excess water n keep aside.
- Grind chilies with fresh coconut n coconut oil and add salt to taste. Chutney is ready
- Finely chop small onion.
- Heat 1 tbsp oil in pan, add mustard seed, when start crackling add whole red chillies broken into small pices, kari patta & chopped onions.
- Saute well, add little salt to taste n after that boiled tapioca, mix well n mash with the back of spoon.
- Cook for 5 mins with mixing continuously to avoid burning of tapioca at bottom.
- serve it with green chili chutney.
Saturday, October 16, 2010
- Marinate the cleaned n wash fist with all the spices, pastes, lemon juice n salt.
- Keep the marinated fish aside for 20-30 mins.
- Heat oil for deep frying.
- Take rawa in plate, put fish slice n coat gently with rawa from all side.
- Remove excess rawa from slice by gentle shake to slice.
- Fry in hot oil till get golden brown color.
- Texture of the fish will be crispy from out due to rawa n most n soft from inside.
- Serve hot with sliced onions n lemon wedges.
Saturday, May 8, 2010
I tried this dish in January 2010. One of my friend wanted to taste something prepared by me but he wanted me to use very less oil. So I tried out this preparation. Herb rice & sauteed vegetable go on the side.
Ingredient: (2 serving)
Chicken Breast 2 nos
Coriander leaves & stems
Mint leaves & stems
Garlic cloves 8-10 nos
Green Chillies 2 nos
Peppercorns 8-10 nos
Lemon 1 no
Tomatoes 6 medium size
Onion 2 medium size
Olive oil 3 tea spoons
Potato 1 large
Carrots 2 medium size
French beans 10 nos
Bell peppers each color 1
Salt to taste.
- Here in this prep will make all the thing at a time, n will make plan of work according to that.
- First of all cook rice, side by side clean wash chicken breast & remove excess fat if any, give small insertions all over.
- Marinate the chicken with chopped green chillies, chopped coriander, mint leaves, lemon juice, Salt & keep aside for 20 Min's.
- Cut potatoes & carrots into batons(1cm x 1cm x length 4cm), string beans & cut into 4 cm lenght, bell pepper also into 4 cm lenght.
- Boil all into salt water & keep aside.
- Peel & deseed blanch tomatoes & finely chop.
- Heat 1 tea spoon oil in pan, add chopped garlic, onions & half slit green chili saute well, chopped tomatoes cook till done , season with salt & little crushed peppercorns if required.
- Poach the chicken in pan, place marinated chicken breast add water till it covers the chicken, add stems of coriander & mint, salt, cover the pan for 10-12 Min's till it gets cook.
- For rice: Take few drops of oil, add chopped mint & coriander leaves, saute & add cooked rice, seasoning to taste.
- For vegetable: Take 1 tea spoon of oil, through some chopped garlic & onions Saute well then add bell peppers, cook well but keep crunchy, add boiled vegetable & mix well, add seasonings.
- Lets plate the food: slice the chicken breast place in one corner of the plate, place rice on one side with the help of small bowl in upside down position, & on one corner all the vegetable.
- Pour the hot sauce the chicken slices, & garnish with mint leaf.
- Here our full meal is ready.
Saturday, January 16, 2010
Rjama chawal, yesterday it was my dinner.
Yesterday when i was having chat with my friend, she asked me what you had in dinner, when i told her Rajma chawal she asked me how to prepare it.
So i thought lets write about it.
It is one of the very very easy dish which any one can prepare. What we have to do is to prepare rice n keep aside, prepare rajama n mix it with the rice n rajma rice is ready to eat. This preparation doesn't require onion, tomato, ginger & garlic. I like it this way only, but we can prepare it with all these ingredients also.....
This preparation is ideal for person who doesn't eat root....
Rajma (Kidney beans) soaked for 6-7 hrs
Oil for tempering
Red chili powder
Salt to taste
Coriander leaves chopped
- Cook the saoked kidney beans in pressure cooker, till well done.
- Coarsely mash the cooked kidney beans.
- Heat oil in pan for tempering.
- Add mustard seed, when start krackling add cumin seeds & other spices.
- Add cooked kideny beans & cook for 5 mins.
- Add coriander leaves, rajma is ready.
- Mix rajma with cooked rice n serve....
Wednesday, December 9, 2009
At first go, its sound like we are talking about any Indian gravy with Gobi (cauliflower) & Singada(Water chestnut), & here the twist comes. This is the Bengali snack made from Gobi & here Singada means Samosa. In Bengali, its Gobi Singada & in Panjabi we can say its Gobi da Samosa.
I got to know about this snack on discovery channel & its amazing, where Chef Rhode is travelling all over the India for exploring Indian cusine.
The stuffing preperation of this snack is different from the regular Samosa stuffing, lets see how to prepare it,,,,,,,
Fennel seeds (sauf)
Oil for frying
- Make a hard dough with flour, salt, ajwain, little oil & water, keep aside.
- Cut gobi into small florets.
- Peel & cut aloo into small cubes.
- Crush ginger, soak rasins in water & make fennel seed powder.
- Heat 2 tbsp oil in pan, add gobi & aloo, saute well.
- Add crushed ginger, salt & soaked rasins & cook well till gobi & aloo done.
- Finish with fennel powder, keep aside for cooling.
- Roll the dough in regular fashion as done for the samosa & stuff with the mixture.
- Avoid to stuff hot mixture as it will break open the samosa while frying.
- Fry the samosa in hot oil till golden brown.
- Enjoy the hot singad with spicy mint & sweet tamrind chutney.
Saturday, October 3, 2009
Its not that I just think about eating but its my want to try out new things & learn something new about cooking each & every time I get chance....
Food, different types of ingredients, varieties of vegetable & fruits, different types of meats, their photaography & many more such things are so exciting that i can't leave it.... For such interesting stuff i never think twice, I'll buy books about such stuff, ll purchase such ingredients & try out new things,,,,,
My first love is cooking, when i was a kid of around 12, from then only I used to watch the cookery shows, I tried to immitate the same dishes,,,, my family members always encouraged me to opt for culinary arts as a proffession, which i did.... but we cant predict life, it will throw us any where, about which we never ever thought in our dreams too....
Never mind, now me trying to adjust with the new job, but every day i get up with the thought that I can't leave my interest like this, so trying to make sure that I should not forget my skills & loose interest for the food...
Recently, or more accurately, yesterday only my best friend started her new venture, "Al dente", the pasta delivery business. It is so amazing if u see its pamflet you will understand how appetising it is????
Her venture is again taking out my urge which I hide somewhere below all the responsibilities...
Its great to see that your friends having the same dreams as you are & they are trying to fullfill it. Making a dream come true is a very tough task... I feel proud about my friends that they are doing so... Will also do so soon....
My love for food never ever allows me to rest, it will always encourage me to do something new & make my dreams come true.....
I wish that, my dream will come to reality soon.......
Hope that, that soon will come really soon...........................