Wednesday, June 28, 2017

Chicken lollipop in schezwan sauce

Ingredients

1. Chicken drumstick  2
2. All purpose flour 2 tbs
3. Corn starch 1 tbs
4. Salt to taste
5. Coriander powder 2 tsp
6. Paprika powder 2 tsp
7. Onion 1/2 cup diced
8. Green bell pepper 1/2 cup diced
9. Soy sauce 1/2 tsp
10. Tomato chili sauce 1/2 tbs
11. Schezwan sauce 1/2 cup
12. Black pepper powder 2 tsp
13. Spring onion or scallion 2 tbs
14. Olive oil

Preparation

1. Clean the chicken drumsticks, using a knife cut the chicken and make the lollipops.
2. Add salt to taste, paprika powder, coriander powder, corn starch and all purpose flour to the chicken lollipops. Mix and keep it aside.
3. Now take 5-6 tbs of olive oil in a pan for shallow frying, fry the chicken from all the sides on medium to low heat till it's cooked from inside.
4. Take them out of the oil and keep them aside.
5. Now in a pan add 2 tbs of olive oil add onion and green bell peppers, fry them.
6. Add soy sauce, tomato chili sauce, schezwan sauce and black pepper powder and 2 tbs of water let it boil for 2-3 minutes on medium heat.
7. Add spring onion or scallion and the fried chicken lollipops, let it boil for 4-5 more minutes.
8. Serve hot as a starter or side dish and enjoy your chicken lollipop in schezwan sauce. 

Friday, June 23, 2017

Gobhi Paratha

Ingredients

1. Cauliflower 2 cup (grated)
2. Wheat flour 2 cups
3. Salt to taste
4. Turmeric 1 tsp
5. Curry powder 2 tsp
6. Coriander powder 2 tsp
7. Cumin Powder 2 tsp
8. Asafoetida (hing) 2 pinch
9. Onion 1/2 cup (grated)
10. Ginger 1 tsp (grated)
11. Green chili 2 (grated)
12. Cooking oil (as required)
13. Cumin seed 1 tsp

Preparation

1. First make the filling for paratha. In a pan take 1 tbs of oil,  add cumin seed, when it crackles add grated green chili, grated onion saute for 2 minutes then add grated ginger, saute for one more minute. 
2. Now add grated cabbage, cook for 3-4 minutes, add salt to taste, turmeric powder, curry powder and coriander powder cook for 2 more minutes. The stuffing is ready, keep it aside.
3. To make the paratha, in a bowl take wheat flour add asafoetida, salt to taste, cumin powder and 1 tsp of oil. Knead it to make soft dough. Cover and keep it aside for 15-20 minutes.
4. Make round balls out of dough, take a ball press it between two palms to make it flat, now stuff the cabbage filling in the dough and close it using your thumb and palm to make a ball.
5. Using a rolling pin roll the ball to round and flat paratha.
6. On skillet put the paratha and cook it from both the sides. Add 2 tsp of oil and cook it nicely.
7. Take it out and serve hot with butter, or pickle, or sweet curd.

Thursday, June 22, 2017

Paneer 65

Ingredients

1. Paneer (Cottage cheese) 200 grams (cut into cubes)
2. All purpose flour(maida) 4 tbs
3. Corn starch 4 tbs
4. Salt to taste
5. Paprika 2 tsp
6. Black pepper powder 2 tsp
7. Onion 1/2 cup (cut into diced)
8. Capsicum 1/2 cup (cut into diced)
9. Cabbage 1/2 cup (cut into diced)
10. Green chili 2
11. Curry leaves 6-7
12. Tomato chili sauce 2 tbs
13. Soy sauce 1 tsp
14. Cooking oil (for shallow frying)

Preparation

1. First make the paneer fritters, for that take the paneer cubes in a bowl add all purpose flour, corn starch, salt to taste, paprika and black pepper powder, mix them all together, keep them aside.
2. In a pan take oil for shallow frying, fry the paneer from both the sides and keep them aside.
3. In a pan take 2 tbs of oil, add green chili and onion saute them for a minute, now add the curry leaves and then capsicum and cabbage, saute them all for 2-3 minutes on a high flame.
4. Put the fried paneer(cottage cheese fritters) and saute for couple of seconds.
5. Add tomato chili sauce, soy sauce and a tbs of water, cook for 2-3 minutes, till its completely dry.
6. Serve hot with paratha or naan. 

Paneer pakora (cottage cheese fritters)

Ingredients

1. Paneer(cottage cheese) 200 grams (cut into cubes)
2. Ginger paste 2 tsp
3. Garlic paste 2 tsp
4. Salt to taste 
5. Turmeric powder 1 tsp
6. Red chili powder 2 tsp (kasmiri)
7. All purpose flour 1/2 cup (maida)
8. Corn starch 2 tbs
9. Cooking oil (for frying)

Preparation

1. Take the paneer(cottage cheese) cubes in a bowl add all purpose flour, corn starch, ginger and garlic paste, salt to taste, turmeric powder and red chilli powder (use kasmiri red chili powder for color or paprika powder)
2. Now in a pan take oil for frying (you can deep fry or  shallow fry the fritters)   
3. Fry the paneer(cottage cheese) from both the sides till they are cooked.
4. Serve them hot with your choice of sauce or chutney.

Wednesday, June 21, 2017

Achari fish tikka (Tilapia fish)

Ingredients

1. Tilapia fish(boneless) 300 grams cut into cubes.
2. Onion paste 1 tbs 
3. Ginger paste 1 tbs
4. Garlic paste 1 tbs
5. Green chili paste 1 tbs
6. Curd 2 tbs
7. Salt 1/2 tsp
8. Turmeric powder 1 tsp
9. Coriander powder 2 tsp
10. Black cumin seed(kalonji) 1 tsp
11. Fennel seed 1 tsp
12. Mustard seed 1 tsp
13. Fenugreek seed 1 tsp
14. Cumin seed 1 tsp
15. Mustard oil 1 tbs
16. Black salt 1 tsp

Preparation

1. Wash the fish, add half tsp salt and turmeric powder mix and keep it aside.
2. Meanwhile mild roast black cumin powder, fennel seed, mustard seed, fenugreek seed and cumin seed. Powder it.
3. Now take the fish, add ginger garlic paste, onion paste, green chili paste, curd, coriander powder, black salt and the dry seed powder. 
4. Warm the mustard oil and add to the fish and other ingredients, mix them all together nicely. Cover it freeze it for 2-4 hours before baking.
5. Take a baking tray and place the marinated fish or use skewer. Now bake it on 400 degree fahrenheit for 25 to 30 minutes. 
6. Turn off the oven and wait for 15 more minutes. Serve hot with onions and chutney.

Sunday, June 18, 2017

Tandoori Chicken | Oven baked chicken | Baked chicken leg piece

Schezwan egg fried rice

Ingredients

1. Basmati Rice 2 cup (cooked)
2. Onion 1/2 cup cut into slices
3. Cabbage 1/2 cup cut into strips
4. Green pepper 1/2 cup cut into strips
5. Schezwan sauce 1/2 cup
6. Salt to taste
7. Black pepper powder 2 tsp
8. Eggs 3
9. Cooking oil 2 tbs
10. Coriander leaves

Preparation

1. In a deep pan take 1/2 tsp of oil, crack eggs, add salt to taste and a pinch of black pepper powder. Scramble the eggs and keep it aside.
2. Now in the same pan take 1 & 1/2 tbs of oil, add onion fry them to golden brown, add the cabbage and green bell peppers, fry them for couple of minutes.
3. Add salt to taste, sprinkle black pepper powder and the cooked rice. fry for couple of more minutes.
4. Pour the schezwan sauce and the scrambled eggs, cook for 2 minutes on high flame.
5. Garnish with coriander leaves and serve hot.

Wednesday, June 14, 2017

Tandoori chicken

Ingredients

1. Chicken 600 grams (leg piece) 
2. Curd 1/2 cup
3. Onion paste 2 tbs
4. Ginger paste 1 tbs
5. Garlic paste 1 tbs
6. Lemon juice 1 tbs
7. Salt to taste
8. Turmeric powder 4 tsp
9. Chili powder (kasmiri) 4 tsp
10. Coriander powder 2 tsp
11. Curry powder 2 tsp (optional)
12. Garam masala powder 2-4 tsp
13. Mustard oil 5 tbs

Preparation

1. Take the chicken wash, clean and give incisions. keep it aside.
2. For the first marination take the chicken leg pieces add salt to taste, 2 tsp of turmeric powder and lemon juice. Rub the marination all over the chicken. Keep it covered for 30 minutes.
3. For the second marination, take the first marinated chicken, add curd, onion paste, ginger paste, garlic paste, salt to taste, 2 tsp of turmeric powder, chili powder (use kasmiri for color), coriander powder, curry powder, garam masala powder and mustard oil. Mix all the ingredients nicely, rub all over the chicken, stuff the marination into the incision made.
4. Keep it covered in the fridge overnight or at least 6-8 hours before baking.
5. Now place this marinated chicken on a oven tray with a rack.
6. Bake on 400 degree fahrenheit (200 degree celsius) for 30-40 minutes. Check in between, turn sides if needed.
7. Take it out (be careful of hot oven) serve hot with onion and green pudina chutney.

Tuesday, June 13, 2017

Macho posto

Ingredients

1. Fish 500 grams (I am using Tilapia) 
2. Poppy seed(Posto) 3 tbs
3. Mustard seed 2 tbs
4. Garlic 2 clove
5. Onion 1/2 cup (cut into juliennes)
6. Tomatoes 2 ( cut into juliennes)
7. Dry red chili 1
8. Green chili 2
9. Salt to taste 
10. Turmeric powder 1 tsp
11. Cooking oil (as per requirement)

Preparation

1. Wash the fish and marinade it with salt to taste and 1/2 tsp of turmeric. keep it aside.
2. In a pan take 5 tbs of oil and shallow fry the fish till they turn golden brown from both the sides.
(Depending on type of fish, choose the way of frying deep or shallow)
3. Next make a fine paste of poppy seed, mustard seed, garlic and dry red chili.
(While using black mustard seed strain the paste using a sieve to avoid the bitter taste of mustard)
4. Now in a pan take 2 tbs of oil, add green chili and onion, cook the onion till they turn golden brown, now add the tomatoes and cook them till they are completely cooked.
5. Add the poppy seed paste and 1/2 cup of water (so the paste doesn't stick to the bottom of the pan), add salt to taste and turmeric powder.
6. Cover it and cook for at least 15 -20 min on low to medium flame or till the raw smell of the poppy seed and mustard seed are gone. Stir occasionally and add water if needed.
7. Now add the fried fish and cook for 5 more minutes. 
8. Decide for the required amount of gravy and cook accordingly.
9. Serve hot with steamed rice and enjoy.


-Fish to use- You can use Hilsa(ilish), Rohu, or Tilapia(which is boneless). All of them tastes great.