Category: Food

The Great Indian Breads !

Indians are known for their eating habits and their love for food . In India there is a wide range of cuisines and varieties with every 100 km you stretch . We live to eat that’s proven and we are the most natural host when comes to throw a party . If you sit and think Why I am claiming that Indians are such big foodies and party lovers , you just need to visit an Indian family for lunch or dinner (Even breakfast is not spared ) and see how they treat you as God ( We truly believe in Atithi Devobhavah….its not just for a commercial ). If I have mentioned about lunch and dinners I am talking about full rich 5 course meals (Yes! we eat that daily …at least I do) .Not only do we cook great curries and starters we have wide variety in flat breads too.We do have in offer variety in flat breads with every changing season.

All have great value addition to their taste , be it fluffy, rich in taste, soft, their fillings , sweet , salty , spicy , rich in proteins and minerals . You name it and we have it. India is diversified in its customs , culture , tradition and each part of India has their specific preferred breads be it chapati , Fulkas, Naan, Kulchas, rumali rotis , parathas, various flavoured pancakes, tandoori roti etc that too with different kind of cereals. Our flat bread preparation largely depends on what kind of crop is grown in that region .For example : Western part of India eats a lot of Bajra , Ragi, Northen India eats Maize or Wheat , Eastern eats a lot of Rice flour or refined flour and if we consider Southern India they eat mostly rice flour in fermented form .Breads are staple food for any country, city or tradition.

We actually consider breads to be very important for a wholesome 5 course meal. Its practically not possible to avoid a meal without adding bread to it . we don’t feel yummy tummy until we eat bread. Today its very simple and convenient to barge into a supermarket and get frozen breads ,which my generation people gladly do , But if asked to me I would prefer preparing it at home as any dish has to be fresh to consume and for that packed food is totally a “No No” for me.When I started cooking after my marriage making rotis or chapatis was my biggest challenge (many do agree with me- its a common syndrome )but tummy wants food , so slowly I learned how to get the perfect shaped chapatis to not impress anyone …but to satisfy my own hunger. With every occasion we have specific choices in food and we do set our happy menu accordingly, so today my attempt is to bring a variety in your life .If you are done with frozen parathas or frozen chapatis try out few of my simple recipes of very commonly eaten Indian breads .Today I have tried to assemble few regional breads for you variety and taste change. Some of it is widely eaten but Do you really want to eat frizen or try these simple recipes with much nutrition and taste.

Garlic Naan :

Ingredients :2 cup Plain refined flour, 1 cup yoghurt, 1 teaspoon baking powder, 1/2 teaspoon sodium bicarbonate, 1 teaspoon onion seeds, 1 tablespoon garlic finely chopped, 1 tablespoon butter to glaze the naans.

Servings : 3 to 4

Method : mix plain refined flour, baking powder, sodium bicarbonate and sieve it well to add up air . (this process makes fluffy & soft naans). Kneed the flour mixture with yoghurt into a fine soft dough , if you feel yoghurt is little less then u may add some Luke warm milk to make a softer dough. wrap the dough with a damp cloth and keep it for minimum two hours ( You may keep it overnight if you have preparation time ). This gives the dough time to ferment well , more the fermentation more fluffy and softer naan you would get. Once the dough is fermented you can make naans of your desired size with the help of a rolling pin . Once you get the desired shape top it with garlic and few onions seeds and with the help of your hands elongate it from two ends to get a longitudinal naans. Now the way you cook chapatis you just have to repeat it for these naans (No tandoor required , just simply toss it both sides on a hot tava ) the naans themselves will blow u beautifully. Once done glaze it with butter on top and serve hot .

Makke di roti :

Ingredients : 2 cup Maize( Makka /makai ) flour , Luke warm water to kneed , 1/2 cup wheat flour , ghee or unsalted butter to cook and for glazing .

Servings : 3 to 4

Method : Its simple recipe but you need to be very careful while making it as it has a tendency to crack up from sides and eventually break. To avoid that its important to kneed the dough just before serving it. Its easy to make a dough so its not a very difficult thing to maintain

Mix maize flour , wheat flour with the help of a siever and kneed it with Luke warm water. Make a soft dough as hard dough may crumble up easily. slowly with the help of your palms flatten it and increase its size. Try to maintain the shape the sides will crack its something which is obvious , so do not worry. Once you have flattened the bread , bake it in a hot tava from both sides and glaze it with ghee . Serve it with Spinach curry, or simply with jaggery it will taste awesome . Its very commonly eaten in Punjab (North India) on a day to day basis during winters. It has natural warming ability so it keeps warm from within.

Paneer Paratha :

Ingredients:

For Dough :
2 cups whole wheat flour , 1/2 cup refined flour , 1 tablespoon cooking oil( Oil helps the bread to get moistened crusty look ), Luke warm water to kneed , pinch of salt, 1 teaspoon Ajwain ( carom seeds ).

For stuffing :

1 cup grated cottage cheese or Paneer , 1/2 cup coriander leaves chopped , 1 tablespoon finely crushed pomegranate seeds , salt to taste ,1 teaspoon red chilly powder, 1 teaspoon Aamchur ( dry mango powder), 1 teaspoon finely chopped green chillies.

Oil for glazing the parathas.

Servings : 4 to 5 parathas

Method : Sieve whole wheat flour and and refined flour and add cooking oil , salt ,ajwain & Luke warm water to make a soft dough out of it . Keep it for 30 minutes and prepare the stuffing .For the stuffing mix all the ingredients mentioned above for stuffing purpose.

Once you are done preparing both take equal portions from the dough and stuff the paneer mixture into each portions and flatten it with the help of a rolling pin . Bake it on a hot tava from both sides once its crusty glaze it with oil ( you may use butter ) . Serve hot with your choice of curry or you can simply serve it with yoghurt . Enjoy the flavours of these great Indian breads and see your family smiling.

December 13, 2014
Food and Mood… like Body and Soul!

Food is heaven! I know that twinkling eyes when you see your food coming and the joy of relishing all the more tasty food. Have you seen many people are depressed and anxious and why are they?! Yes, maybe the stress of their life probably, but the magic wand which presents food will always likely to make them happy. You know, A lot of it comes down to food. But if you get people eating the right food, they start to feel good instantly. Of course, this is mentioned in conjunction with moderate exercise and overall healthy diet. The foods that boosts level of serotonin levels in our blood forms an important part of achieving balanced mind and body. And the best part is most of the food that makes us happy aren’t that boring as you might think. Surprised, eh?! Read on to get an idea what blissful meals you can when you’re feeling blue;

Chocolate: Yes, you heard it right. Let’s start with most loved, Chocolate. This might be great news for you as Chocolate actually alleviates your mood. Many studies have shown that people tend to feel better after having small piece of dark chocolate. It reduces stress and experts believe that this is due to the antioxidants it contains. When you indulge, don’t take too much of it, as there are calories too but yes, little for some while is a good idea.

Fruits and veggies: Do you know experts recommend 4 to 11 bananas per week for optimal happiness. This is because potassium rich bananas are rich in tryptophan and it stimulates the ‘feel good’ hormone, called serotonine. Its not just this fruit but other fruits include blueberries, avocados, pineapple, citrus, beans or dark green vegetables. These are considered good because they contain B vitamins and folate. They give our hormones a boost. These blueberries, avocados are really important because of their antioxidants content, which helps in reducing inflammation and risk of many diseases including cancer. Also, it is well known to eat whole foods to be healthy. So, don’t think twice while having these fruits and veggies.

Seafood: Fish are a Superfood. Wondering why! Well, because they are full of Omega-3s, which as we know are wonderful for our health. Seafood is generally full in Omega 3s, which is known to reduce inflammation and actually makes a large part of brain and if you consume them more, you are less likely to suffer from depression. Eating oily fatty fish like sardines, tuna will really boost up your mood. So, munch on seafood whenever you like.

Coconut: The scent of coconut can really de-stress you and blunt your fight or flight response. It is proved by researchers that inhaling a pleasant scent of coconut really enhances alertness alongwith soothing our response to stress. Go, have coconut and smell it and feel the freshness.

Low fat-dairy products: Dairy foods are excellent source of Vitamin B, D, proteins and minerals including magnesium and zinc and the good part is they contribute to the creation of serotonin in the brain. The cheese you try to avoid because of calorie issues, do you know, is particularly high in amino acids, which generates tryptophan to make serotonin and eventually boost up your mood.

Saffron: Well, saffron is something loveliest of all and yes, the expensive one too. But I’m sure you won’t know this part that saffron is historically used for depression in Persian traditional medicines and is really effective. It is reported by researchers that women when take pinch of saffron in their menstrual cycles helps in reduction of PMS symptoms by half like depression, mood swings, anxiety etc. Saffron really has antidepressant effect, proven by many studies. Researchers believe that the spice works by same mechanism, helping to make feel good neuro transmitters , serotonin, more available to the brain.

Legumes and Beans: Eating legumes is like all time recommendation to anyone as they are really healthy. They are like superfood, full of proteins, have no fat and clean your intestines. Legumes such as chickpeas, kidney and bertolli beans helps in maintaining blood sugar levels and which in turn maintains an even temper. Generally, what happens is people eat foods which are readily available and has lot of refined sugars, wheat, cakes, pies and sweets. Legumes, however, slow down the body’s absorption of carbohydrates, also lay off hunger pangs and thus the resultant mood swings that come from not eating right.

Carbohydrates: You heard it right, I’m talking about carbs. They can make you happy. It holds true that highly refined carbs like cakes, pastas, bread can bring up mood highs and lows, it is still essential to have good carbohydrates in your diet, rather than completely avoiding it. Despite persistent myths, I’m mentioning here that carbs don’t make you fat and can boost up your mood. Researchers have found that carbs promote the production of serotonin levels, so assign yourself this high carb, low-fat dairy, whole grain, beans and fruits. While, following low-carb diet strictly can really affect your mood negatively.

Basically, food is the perfect solution for a bad day, bad mood. No matter what you have faced the whole day, relishing a good food can uplift your mood in no time. Whatever the challenges are, its easier to cope up when your spirits are high, And it’s hard to be in good mood if you are lacking in some key nutrients or feeling hungry constantly. So, never skip a meal and have food whenever you feel like. Who says healthy is boring. The above listed ones are delicious and most of us love the seafood or chocolate or carbs and the most loved, saffron. Munch as much as you want and enjoy the happiness. Because eating is happy and healthy.

Healthy Eating. Happy Life.

December 13, 2014
My Birthday Party Recipes !!!

I will soon turn a year older an something clicked in my mind. Am I going to throw a party ??? The answer is still uncertain but one thing is for sure I will cook for me and will treat my tummy with dishes Like. It’s a nice nice idea, isn’t it ? If I play rewind record of my earlier childhood or teen-hood birthdays food was never my priority , it was always what birthday gift I got (I am confessing I was materialistic back then). Me and my friends use to party a lot and my mum use to cook best possible recipes for us and we use to just finish it in about 30 minutes. Long gone are those days and those friends are so far from my reach . Though they wish me through social media or a message or a call , few even gift me stuff through couriers but still my birthdays are not so happier the way they use to be earlier. They are now much milder in , much calm , much busy in work types these days . My

Mum still cooks for me on my birthday( Her famous kheer/Sweet rice pudding…a very popular dish among my friends ) but I am too far from her to taste that .If I look now the gifts are more sophisticated , much more expensive , much more “I like Stuff” but somewhere the birthdays with a pencil box gift wrapped or a plastic doll , or a chocolate bar with hideous decorations were more meaningful , lifelike , much more valuable for me. To have that feeling back I have decided to cook the way my Mum use to cook for me , dance on Bollywood cheap songs the way my friends use to entertain my make my parties fun , shout the way they use to scream “happy birthday” for me and Burst a balloon for myself filled with goodies inside. I again asked my self Am I eccentric ….Big deal even If I am. I will have fun the way I use to have a decade ago and cherish these memories a decade later rather than repenting on my arm chair with a ART OF LIVING BOOK on my side desk .I know my friends my parents , my best pal my sister wont be there in my little celebration this time but I am going to celebrate for me. I am going to make this birthday Rock . Will Click selfies of my own , will dress up , Will do make up. I will not repent this birthday to be on a weekday and so I am not celebrating it , No I will make it happier& funny for me. You feel terrible when you don’t try , But I wont give up I will just have a blast ….To celebrate with me try these recipes which I will cook for my birthday .

Mojito:

Yes I am talking alcohol now. BUt its a crime say that I am being drunk here its a celebration drink for my birthday and I have full right to break the rules. Drinks are party showstoppers for me and if its for my celebration I will commit this sin gladly.

Ingredients : Mint sprigs roughly cut , 1 tablespoon sugar syrup , 30 ml Vodka ,15ml Soda water, Ice cubes, Peppermint tablets finely crushed, Lemon wedges , lemon ring for decoration. For serving your choice matters .

Servings : Its crime to count the servings when you are celebrating so please repeat till you find yourself sane.

Method : Its easy and very quick to make. Firstly crush the peppermint tablets powder, mint leaves and lemon wedges together. Now Take a glass (Your choice matters not mine ) add ice cubes, sugar syrup , and freshly crushed mint peppermint and lemon wedges . Now add Vodka and soda water into the glass stir it gently with a stirrer. And Yes do decorate it with lemon ring and serve yourself .Cheers!!!

Cheese Corn Balls :

With a perfect drink we have to have the perfect starter. And to get that we have a very simple and quick recipe too. (Remember Its me who is cooking and I don’t want to get tired on my birthday so planned a quick dish celebration…being smart is justified ).

Ingredients : 2 cups corn kernels , 1/2 cup refined flour, 1 tablespoon chopped coriander, 1 cup grated processed cheese, salt to taste, 1 teaspoon red chilly powder, 1 teaspoon dry mango powder, 1 teaspoon lemon juice , 1 teaspoon finely chopped green chilled, oil for deep frying.

Servings : 2 to 3

Method : Crush corn kernels roughly in a blender. Mix blender corn , refined flour, corriander, dry spices, cheese , salt, and lemon juice and bind the mixture well into a fine dough. Adding water is not required as corn kernels hold a lot of moisture into them which will be enough for binding the mixture.

Make small equal round balls out of the dough and give them smooth round shape. Deep fry the cheese corn balls and serve them as appetisers or have loads of them to fill your tummy. Remember this party is to relax and have fun , extra work not required.

Monte Carlo:

Its easy to make dessert . Indulge yourself with this at the end and have a good nite sleep later.

Ingredients : 2 scoops of vanilla ice-cream (You may use butterscotch flavour also ), few butterscotch drops, Dark chocolate syrup ,1 teaspoon
honey,1 tablespoon whipped cream, choco-chips if you are a chocolate person.

Servings : 1

Method : Take a ice-cream bowl or a fancy glassware , add two scoops of vanilla ice-cream to it , top it up with ,whipped cream , butterscotch, honey, choco-chips and at last chocolate syrup. Serve it .

So, isn’t it a great idea to celebrate your birthday and throw yourself a small party. The only way to keep yourself tempted for life is to appreciate each day and keep yourself engrossed in you to get out of all cribbing’s which we generally do all day. Make a difference and spread happiness.

December 13, 2014
Winter Soups!

“Let me be the first to tell you, drinking alcohol is the worst thing to do in cold weather. Hot soup is the best because the process of digesting food helps to warm you up.” –

Morgan Freeman A hot soup on a winter evening is simply comfort in a bowl. It warms every bit of you and makes you feel awfully good. Yummm! Be it a gooey creamy chilli soup or a clear vegetable soup or the classic tomato soup or the modern popcorn soup – each is at its best! As Marge Kennedy points out, soup is like family. Each batch has its own individual characteristics. Each ingredient of a soup enhances the other ingredients to a whole different level. A soup is not just a soup. It is many a thing more. “Only the pure in heart can make a good soup”

Ludwig van Beethoven These are four of my favourite winter soups. Simple and easy to make and marked with the magical ambrosial taste. These soups are simply splendid.

Vegetable Soup with Basil Sauce

Time taken:25 minutes

Serves: 6

Ingredients:

For vegetable stock- 2 medium onions (chopped), 1 medium leek (chopped), 1 medium carrot (chopped), 1 bay leaf tied with 1 large sprig of parsley, 1 small piece of bottle gourd (chopped) For basil sauce- ½ cup fresh basil leaves, 2 large cloves of garlic, ½ tsp salt, ½ tsp pepper, 3 grated Parmesan cheese, 1/3 cup olive oil For soup- 2 tbsp olive oil, 1 medium potato (cut into small cubes), 1 medium zucchini (cut into small cubes), ½ cup boiled peas, ½ cup soaked and boiled broad beans, 2 medium tomatoes (blanched and chopped), salt, pepper, ½ cup boiled pasta

Directions: For vegetable stock- Pour 6 cups water in a pressure cooker, add the stock ingredients, and pressure cook till the pressure is released 3 times (3 whistles). Cool and discard the parsley and bay leaf. Puree the ingredients, pass through a strainer and set aside. For basil sauce- Blend all the ingredients except oil in a small blender for 20 seconds. Gradually add oil and blend until smooth. Refrigerate until needed. For soup- heat olive oil in a pan. Add potato and zucchini and cook for 3- 4 minutes. Add peas, beans and tomatoes along with pureed stock, salt and pepper. Boil hot soup into individual bowls, spoon basil sauce on top and serve.

Mongolian Hot Pot

Time taken: 30 minutes

Serves: 6

Ingredients:

For clear vegetable stock- 1 carrot (chopped), 1 onion (chopped), 1 stem spring onion (chopped), 1 stick celery (chopped), 1 inch ginger (chopped), a few black peppercorns For dips and garnishes- 2 cups coarsely chopped Chinese cabbage leaves, 200 gm cubed tofu (bean curd), 100 gm rice noodles (soaked in hot water), 2-3 tbsp sesame paste, ¼ cup soy sauce mixed with ¼ cup water, ¼ cup rice vinegar, ¼ cup chilli oil, ¼ cup finely chopped coriander, 4 tbsp chopped garlic (soaked in a little vinegar and salt

Directions:

Pour 6 cups water in a pan. Add the stock ingredients and bring to boil. Lower heat and simmer for 30 minutes. Strain and transfer the stock to a heatproof ceramic or metal dish. Place the dish on a small burner on the table. Bring the stock back to boil. Arrange all the dips and garnishes in individual bowls and place them on the table. Diners cook their own choice of vegetables and tofu and season them to individual taste with dips and sauces. Each one should place some noodles in a bowl and top it with some simmering stock flavoured with sauces to taste. This soup is eaten as a final course.

Pumpkin Soup

Time taken: 25 minutes

Serves: 6-8

Ingredients:

1 tbsp salad oil or sunflower oil (for brushing), 1 tsp ginger paste, 1 tsp garlic paste, 1 tsp coriander powder, 1 onion (chopped), 1 potato (chopped), 1 carrot (chopped), 2 celery stalks (chopped), 700-900 gm red pumpkin (peeled, seeded and chopped), 1 ½-2 cups clear vegetable stock, salt (to taste), pepper (to taste), lemon juice (to taste), chopped coriander, reserved pumpkin shell (cleaned and washed) Directions: Heat oil in a large pan. Add ginger, garlic and coriander powder and sauté for 2- 3 minutes. Add all the vegetables and pumpkin and cook until slightly softened. Add 3 cups water and transfer the soup to a pressure cooker; cook till the pressure is released 3 times (3 whistles). Remove from heat and set aside to cool. Puree the soup in a blender and pass it through a strainer. Return the soup to the pan and heat gently. Add stock to get the desired consistency. Add salt, pepper and lemon juice to taste.

Spring Vegetable Soup

Time taken: 20 minutes

Serves: 6-8

Ingredients:

For vegetable stock- 2 medium onions (chopped), 1 medium leek (chopped), 1 medium carrot (chopped), 1 bay leaf tied with 1 large sprig of parsley, 1 small piece of bottle gourd (chopped) For soup- 2 onions (cut into cubes), 2 potatoes (cut into cubes), 2 leeks (cut into cubes), 2 tbsp butter, 1 spring onion with greens (finely chopped), 100gm carrots (chopped), 100gm cauliflower (chopped), 100gm asparagus (chopped), 100gm shelled green peas, 5-6 French beans (chopped), 1 cup vegetable stock, ½ cup fresh cream or milk, 3-4 tbsp grated cheese, salt, pepper, crusty garlic and herb bread (to serve)

Directions:

For vegetable stock- Pour 6 cups water in a pressure cooker, add the stock ingredients, and pressure cook till the pressure is released 3 times (3 whistles). Cool and discard the parsley and bay leaf. Puree the ingredients, pass through a strainer and set aside. For soup- Cook onions, potatoes and leeks along with 6 cups water in a pressure cooker till soft. Puree in a blender, strain and set aside. In a pan, melt butter and fry onions, carrots, cauliflower, asparagus, green peas and French beans. Cover and cook until soft. Add the onion-potato puree and vegetable stock. Bring to a boil and simmer until vegetables are cooked. Add cream, 2 tbsp cheese, salt and pepper. Serve hot, sprinkled with remaining cheese, and garlic and herb bread on the side. So, Happy Cooking!

December 13, 2014
Best Recipes of Kerala

Kerala cuisine

Kerala’s food culture is mostly dominated by coconut.Kerala’s cuisine is one of the salient features of its culture.The cuisine of Kerala is hot and spicy and the people of Kerala love to experiment with variety of foods.In most of the dishes, people use coconut which adds additional flavor to those dishes.People also use chilies, curry leaves, tamarind in most of their dishes.Generally rice , curry leaves, vegetables for vegetarians and fish for non-vegetarians are the staple food items for the people of Kerala.A variety of desserts also form an internal part of their cuisine.Appam and Puttu are the tasty cakes that are prepared in Kerala.The Nendranga Chips of Kerala, that are made from Banana are famous across the world.The important spices that are used in Kerala cuisine are chili, cumin, dill seed, fennel, fenugreek and garlic.

Traditional Kerala cuisine

From ancient times, people from different cultures and traditions arrive landed in Kerala and due to their distinct cultures and cuisines,their influence also was greatly seen in the cuisine of Kerala.The state cuisine is broadly divided into that of the Syrian Christians, Malbari Muslims, Moplah Muslims and various Hindu communities.Depending on the type of these communities, the cooking style and taste changes.Many varieties of dishes are prepared using rice , vegetables, meat, sea food and few items are prepared using rice flour.Spices are generally used to add flavor to the food items.Meals with multiple items are served on banana leaves that add memorable dining experience.

Food items of Kerala

Kerala food items is not only about recipes, but it also reflects the cultures of different people in Kerala.Hindus in Kerala have a large vegetarian menu and use coconuts in most of their food items.Syrian Christians eat more fish and meat while Muslims prepare delicious bread and biryani.Keralites use coconut oil for cooking which keeps the cuisine distinct from other states.Kerala is famously known as the ‘Land of Spices’ which has attracted many traders and travelers from centuries. Because of the abundant availability of coconuts in Kerala, it is widely used in almost everything- from hot curries to delicious desserts.Unripe mango is also used in some fish and vegetable recipes.Here are some of the top recipes that you must taste when you visit Kerala.

Chemmeem Pollichathu:

Chemmeem Pollichathu

Chemmeem Polichathu is a prawn recipe made from mostly all types of required spices that adds its taste.The prawns are first marinated and washed with turmeric, chilly powder and salt.The pollicha masala is made and once the vegetables are cooked, turmeric, coriander are added and mixed with coconut milk.The marinated prawns are wrapped in a banana leaf and grilled on a hot plate by sauted masala to it and are served.

Fish Mappas:

Fish Mappas

Fish Mappas is the favorite food recipe of Kerala.This is a fish curry cooked with coconut milk and is a perfect combination with appams.As Kerala is full of lakes,fishes are abundant in marine life.Coconut milk adds additional flavor to these Mappas.Fish is marinated for 15 minutes and the fish pieces are heated on a pan until they are half cooked.Then,prepare gravy with the required ingredients and add fish pieces to the gravy.Thick coconut milk is added to the curry by rotating the pan.Put off the flame when the curry starts to boil and the recipe is ready to serve.

Meen Murringakka Curry:

Meen Murringakka curry

Meen Murringakka is a fish curry that comes from the House of Taj in Kerala.This delicious fish curry is made out of tamarind, coconut and drumsticks( famously known as murringakka in Kerala ).The recipe is heated along with onions and red chilies.This recipe is absolutely delicious and is usually served with steamed rice.

Cheera Thoran:

Cheera Thoran

Cheera Thoran with coconut is an everyday side dish with rice for Keralites.In Kerala, cheera is a variety of Spinach that grows in the backyards of their houses.Most popular among them are the red cheera and green cheera.Cheera Thoran tastes very good with hot white rice.Cheera is rich in vitamins, minerals and antioxidants.This is also a perfect combination with chapathi.Most of the people use this as a side dish along with meat curries, rice, appams, dosa and malabar paratha.

Kozikode Biryani:

Kozikode Biryani

This is a famous Kerala chicken biryani.Usually,the name biryani itself makes one’s mouth to water.The name biryani is derived from the Iranian word “birian”, which mean fried before cooking.There are many varieties of chicken biryani and is named differently depending on various places.Traditionally Kozikode biryani is made with rice and leg pieces of goat, but now-a-days people are making it with chicken, beef, egg, fish etc.In most of the special occasions, biryani is made in many houses as a special dish.This Kozikode biryani is made around Malabar Area in Kerala.This recipe is made out of rice, huge amount of spices, small amount of chili and one perfectly boiled egg.

Kerala fish curry:

Kerala fish curry

As Kerala is having many lakes, fishes are mostly seen in the Kerala cuisine.Fish curries in Kerala gets extra flavor because of the use of cocoum and coconut milk in their preparation.For preparing this recipe, we need a fleshy white fish and fry it by using onion, tomatoes, garlic, green chilis and coconut paste.This fish tastes great with appam, kappa, puttu, chapathi and rice.

Chicken Stew with Appams:

Chicken Stew with Appams

Chicken Stew is a traditional Kerala recipe usually prepared on sundays.Lightly spiced chicken stew is cooked in coconut milk with vegetables like potatoes and carrots.This chicken stew is mostly served as a breakfast with bread and appams.Appams are thick at the center and like soft paper at the edges.These appams form a tasty combination with any type of recipe.Appams with chicken stew will be a great combination for even breakfast.

Karimeen Pollichattu:

Karimeen Pollichattu

Karimeen is a type of pearl spot fish found in Kerala.This Karimeen Pollichattu is a typical and unique fish curry prepared in Allepey.The fish is marinated with rich spices and then baked in a banana leaf.This is one of the delicious fish recipe of Kerala.Once you eat it, you will always wish to eat it.

December 13, 2014
Food Delights!

“There is no love sincerer than the love of food.”

– George Bernard Shaw

My sister-in-law loves food and everything to do with food. Recently, she took up the massive challenge of maintaining a food blog. Soon, she was deeply engrossed in it and then, gradually all her experiments with food started to bloom– “How about I mash this up and then add a bit of that? I have a gut feeling that it will work”. Well, most of them did. Being The Taster, my job was easy-peasy and I genuinely loved all her food.

From healthy snacks such as South-western Salad with Avocado Dressing to the not-so healthy ones (but super tasty!), like the Gujrati Kadhi; from the nice and sweet Melon Refresher to the spicy Cream of Chilli Soup– all were simply lip smacking. My favourite is her desi Mixed Vegetable Curry. It is an absolute hit among my friends as well. Hence, I thought I would be a little generous and share her super easy, super simple and super awesome recipes with my readers. So, here goes –

Cream of Chilli Soup

Time taken: 15 minutes

Serves: 4

Ingredients : 2 large corn tortillas (cut into 1/4inch wide strips, 3 tbsp butter, 1 cup chopped onions, 1 clove garlic, ½ tsp dried oregano, 1 bay leaf, 2 cups of White Vegetable Stock, 1 medium potato (peeled and cubed), pepper (to taste), salt (to taste), 3-4 jalapeno chillies (chopped), ¼ cup fresh cream, 1 cup mozzarella cheese (grated)

Method: Crispthe tortillas in the oven. In a pan, melt butter; add onions, garlic, oregano and bay leaf. Cook until onions are soft. Stir in the stock, potato, salt and paper. Bring to a boil. Simmer till potatoes are tender. Remove from heat and set aside to cool. Discard the bay leaf and process the soup in a blender till smooth. Pass through a sieve and return to heat. Add the chillies and simmer for 10 minutes. Adjust the seasoning and stir in the cream. Set aside until ready to serve. Reheat gently just before serving. Add the cheese and spoon thesoup into individual bowls. Sprinkle tortilla chips and serve immediately.

South-western Salad with Avocado Dressing

Time taken: 15 minutes

Serves: 4-6

Ingredients:

For salad- 2 cups of shredded lettuce or salad greens, 1 cup chopped tomatoes, ½ cup chopped white onions, ¼ cup sliced jalapeno chillis, ½ cup chopped red, yellow or green capsicum, ¼ cup grated cheese

For dressing- 1 cup medium ripe avocado (peeled, seeded and chopped), 3-4 tbsp lemon juice, 2 cloves garlic (crushed), 1 tbsp mustard paste, 2 tbsp finely chopped coriander, 2 tbsp balsamic vinegar, 2 tbsp finely chopped jalapeno chillies, ½ cup olive oil, salt (to taste), pepper (to taste), cumin powder (to taste)

To garnish- 2-3 slices of avocado and a sprig of coriander

Method:

For salad- Place the prepared vegetables in a large bowl, cover with cling film and chill thoroughly.

For dressing- Mash the avocado and drizzle lemon juice over it. Add garlic, mustard, coriander, vinegar and jalapeno chillies and mix well. Add oil in a thin stream beating continuously. Add ½ – ¾ cup ice cold water to get the right consistency. Ensure that the dressing does not get too runny. Cover and chill until ready to use. Pour the dressing in a serving bowl and pile the salad on top. With a salad fork and spoon, toss the salad gently to mix. Season with salt, pepper and cumin powder. Garnish with avocado and coriander. Serve immediately.

Melon Refresher

Time taken: 5 minutes

Serves: 2

Ingredients: 250 ml natural yogurt,100g galia melon (cut into chunks), 100g cantaloupe melon (cut into chunks), 100g watermelon (cut into chunks), 6 ice cubes, wedges of melons( to decorate)

Method : Pour the yogurt into a food processor or blender. Add the galia melon chunks and process until smooth. Add the cantaloupe melons and watermelon chunks along with the ice cubes and process until smooth. Pour the mixture into glasses and decorate with wedges of melon. Serve at once.

Modified Gujrati Kadhi

Time taken: 25 minutes

Serves: 4

Ingredients: 2 tbsp yellow moong dal flour, 1 and a ½ cup sour low-fat curd, 2 and a ½ cup water, 1 inch ginger (finely chopped), 2 to 3 curry leaf stalks, ¼ cup coriander leaves, 2 green chillies (slit), salt (to taste)

For tempering- 1 inch cinnamon, 5 cloves, ½ tsp mustard seeds, ½ tsp fenugreek seeds, ½ tsp cumin seeds, ½ tsp asafoetida powder

Method: Combine the curds and moong dal powder, and then whip to a creamy consistency. Add the water gradually, making sure that there are no lumps. Then add the finely chopped ginger and salt to taste. Put this mixture to boil over a low flame. Stir to avoid lumps. Slit the green chillies and chop the coriander, and keep them aside. Dry roast the mustard seeds, cumin seeds, cinnamon, cloves, fenugreek seeds and curry leaves. Add slit green chillies and asafoetida. If it burns, you can add a few drops of water. Once the dry tadka is well roasted, drop it into the boiling kadhi. Top the kadhi with freshly chopped green coriander, and serve hot with your recommended rice serving.

Mixed Vegetable Curry

Time taken: 30 minutes

Serves: 4

Ingredients: ½ cup carrots (cut lengthwise), ½ cup beans (cut lengthwise), ½ cup eggplant (cut into 1 inch pieces), ½ cup onions (sliced lengthwise), ½ cup tomatoes (sliced lengthwise), 1 tsp ajwain seeds, ½ tsp garam masala, ½ tsp turmeric powder, ¼ tsp chilli powder, 1 tsp oil, salt (to taste)

Method: Heat oil to high heat in a frying pan (or non- stick pan). Add ajwain seeds and onions. Sauté until onions are transparent. Add the carrots and beans. Sauté for 5 minutes. Then add the eggplant and sauté until all the vegetables are cooked tender. Add turmeric powder, tomatoes, Garam Masala, chilli powder and salt. Sauté for a few minutes until the tomatoes are tender, but not completely pulpy. Leaving the tomatoes half- cooked adds to the fresh flavor. Serve hot.

December 13, 2014
Healthy Bites!!

Fat makes you fat. It is as simple as that. So if you want to be fit, exercise regularly and maintain a balanced healthy diet.

It’s true that maintaining a diet is tough and requires a lot of determination, but if you put your heart to it, you will manage. You will succeed. Fight your unhealthy cravings. Even if you slip, don’t give up the diet all together. A slip here and there is Okay (but this does not mean you will make a habit of it). Exercising regularly is a must!

Do not stress about being fat. Stressing about anything is never a good thing. In order to help yourself to stick to the diet, try and make your meals attractive and appetizing. Make smart food choices. If you can put down the ‘ghee ka ladoo’ and munch on a juicy fruit instead, congratulate yourself. It is the baby steps that count.

Jump-start your day with a healthy breakfast. Never skip your breakfast. Remember, breakfast is the most important meal of the day. Do not starve yourself. Fill in the gaps with bite-size healthy snacks. Eat at frequent intervals but keep your portion in mind. Hydrate yourself throughout the day- drink 8 glasses of water. Have a light lunch. End your day with a low calorie yet filling dinner – so that your tummy doesn’t start rumbling in the dead of night.

*Healthy Breakfast*

Dalia Upma with Vegetables

Time taken: 16 minutes

Serves: 4

Ingredients: 3 cups broken wheat dalia, 1 medium onion (chopped), 2 carrots (diced), 1 small capsicum (diced), ½ cup corn kernels, ½ inch piece grated ginger, 3 slit green chillis, a pinch of asafoetida,a pinch of turmeric powder, ½ tsp mustard seeds, a handful of curry leaves, 2 tsp oil, 2 cups water, chopped coriander (for garnish), 2 tbsp lime juice, salt (to taste)

Method: Roast dalia in a pan on low flame until light brown in colour. Remove from pan and keep aside. Heat the oil in a pan. Add mustard seeds, asafetida and curry leaves. When mustard seeds splutter, add grated ginger and slit green chillis. Add chopped onion. Stir. Then add other diced vegetables. Stir for about 5 minutes and add dalia. Season with salt and turmeric. Add 2 cups water and put in pressure cooker till dalia is soft and crumbly. Blend in the lime juice and top with chopped coriander leaves. Serve hot.

*Healthy Lunch*

Tomato Fish

Time taken: 30 minutes

Serves: 4

Ingredients:

For the main prep- 4 medium-sized pieces fish fillet (any firm fish fillet), 2 onions (finely chopped), 1 green capsicum (cut into julienne strips), 2 green chillis (slit vertically), 2 inch piece of ginger (cut into julienne strips), handful of mint leaves (chopped), salt (to taste)

For the sauce- 1 onion (chopped fine), 4 tomatoes (chopped fine), 4 cloves garlic (crushed), 1 tsp chilli powder, 1 tbsp arrowroot powder, ½ cup water, 2 tbsp wine vinegar, a pinch of salt, 1 tsp oil, salt (to taste)

Method:

For the sauce- To make the sauce, simmer the tomatoes, onion, garlic, salt and chilli powder together for 20 minutes. Sieve the sauce and discard the tomato skins, then return the sauce to a clean pan. Heat the pan again, stir the sauce. Mix the arrowroot powder and water to a smooth paste. Add it to the tomato sauce, along with the wine vinegar and sugar, stirring continuously till the sauce thickens.

For the fish- Heat the oil and fry the chopped onions until soft. Remove onions from the pan and set aside. Add the fish and salt to the same oil and brown the fish gently on both sides. Add the previously fried onions to the pan along with the slit green chillies, ginger and capsicum. Pour the tomato sauce over the fish pieces. Cook the fish for about 5 minutes then take the pan off the fire. Garnish with mint leaves. Serve hot with jeera rice.

*Healthy Snack*

Chicken Shake ‘N’ Bake

Time taken: 1 hour 10 minutes (including preparation time)

Serves: 4

Ingredients: 2 medium sized chicken breasts (boneless and skinless), 1 tsp soya sauce, 1 tsp prepared mustard, 2 tsp teriyaki sauce, 2 tsp Worcestershire sauce, salt (to taste)

Method: Cut the two chicken breasts into four pieces and pound each one to an even flatness. Place the chicken pieces into a large zip lock pouch. Add all the sauces into the pouch and seal it up properly. Shake the bag, allowing all the sauces to blend together. Keep the pouch in the fridge for half an hour. Heat your oven to 350 degree Celsius. Get the bag out of the fridge and once again, shake it vigorously. Then place the chicken pieces in a foil tray and bake for about ½ an hour, or until the chicken is thoroughly cooked. You can flip the pieces over once, for even browning. Your Chicken Shake ‘N’ Bake is ready.

*Healthy Dinner*

Grilled Sandwich

Time taken: 15 minutes

Serves: 4

Ingredients: 4 large slices whole wheat bread, 1 medium onion (chopped fine), 2 medium tomatoes (chopped fine), 1 capsicum (chopped fine), ½ tsp jeera-dhania Masala, ¼ tsp ground pepper, 16 pieces low-fat paneer cubes (1 inch x 1 inch, crumbled), 1 tsp oil, 1 tsp butter, salt (to taste)

Method: Heat 1 tsp oil in a non- stick pan. Add onion and tomato. Cook them to a pulpy consistency. Add the powder masala and salt. Blend well. Then add the crumbled paneer. Stir. Adjust seasoning to taste. Lightly butter the bread slices and place them buttered side down on a plate. Then, heap the paneer mixture evenly on 2 of the open slices (buttered side remains down). Use the remaining 2 slices to cover the lower slices, like a sandwich, making sure the buttered side is on the outer side facing up. This sandwich can be toasted in a sandwich toaster, or simply put onto a hot pan to brown. On a pan, toast the slices to a crisp golden brown on one side, then flip over, to brown on other side. If you are using a pan, you may need to seal the inner edges by lining the inner side with a few drops of water before it goes onto the pan. In a sandwich toaster, remove from toaster when golden brown. Cut each sandwich into two triangles.

Stay Fit. Stay Healthy.

December 13, 2014
Easy Ragi Recipes

HISTORY

Ragi, also known as Elusine corcana, has been cultivated in India as far back as 4000 years ago. Today many Indian states produce Ragi and Karnataka is the top producer with 58% of India’s export share. It is also known as Finger Millet in the southern part of India and Nachni in the northern side.

HEALTH BENEFITS

Ragi along with oats is one of the most nutritious food and also an easy one to digest. It is rich in calcium, protein and also iron and other minerals. It is rich in unsaturated fat which is good for the body and helps in weight loss. The presence of Tryptophan in Ragi reduces appetite. As compared to white rice, it contains high fiber which helps in digestion and also helps in reducing the cholesterol levels in the body. Patients suffering from anemia and low hemoglobin should include more ragi in their diet because it is a rich source of natural iron. Also, it is a natural relaxant and helps patients suffering from insomnia. It is used as an excellent baby food in the southern parts of India. Ragi porridge is given to the baby for bone growth and overall development.

But after seeing all these health benefits, ragi should not be consumed in large quantities. High consumption of ragi leads to increase in the quantity of oxalic acid. Hence, it is not advisable for patients suffering from kidney stones.

So here are some of the easy ragi recipes that can be tried at home.

A)     RAGI BISCUITS

INGREDIENTS

Ragi flour-1 cup

Powdered sugar- ½ cup

Butter- ½ cup

Cardamom powder- ¼ cup

Baking powder- ¼ tsp

METHOD

1)      Roast ragi flour in a pan for 5 min.

2)      After roasting it add sugar, butter, cardamom powder and baking powder to it and mix it well.

3)      Make it as a ball and place it in a greased tray. Leave enough spaces between the biscuits.

4)      Bake it in an oven at 300f for 20 min.

5)      Cool it and store it in a tight container.

B)      RAGI COCONUT MILK HALWA

INGREDIENTS

Ragi- 1 cup

Coconut milk-1 cup

Sugar -1 cup

Cashew (fried) – 5

Cardamom powder- a pinch

Ghee- needed

METHOD

1)      Soak ragi overnight.

2)      Grind ragi and extract milk.

3)      Mix ragi milk, coconut milk and sugar in a pan and cook.

4)      Add ghee and stir continuously.

5)      When content thickens and ghee starts leaving the contents, remove the pan from the stove.

6)      Add cashew and cardamom powder to it.

7)      Transfer the contents to a greased tray.

8)      Cut into desired shape when it is cool.

C)      RAGI WHEAT DOSA

INGREDIENTS

Ragi flour-1 cup

Wheat flour- 1 cup

Butter milk- for mixing

Salt- to taste

METHOD

1)      Mix the ingredients well.

2)      The mixture should be of the thickness of regular dosa batter.

3)      Keep it overnight and make dosa the next day.

4)      Serve it hot with any kind of chutney.

D)     RAGI COCONUT LADOO

INGREDIENTS

Ragi- 1 cup

Powdered jaggery- ¼ cup

Roasted peanuts- ¼ cup

Grated coconut – ¼ cup

Salt- a pinch

METHOD

1)      Take flour and salt in a bowl and water to it little by little while mixing it.

2)      Add grated coconut to it and steam the mixture for about 10-15 min.

3)      Lay the mixture into a tray and let it cool.

4)      Add jiggery and peanuts to it and blend it well.

5)      Roll them into lemon sized balls.

6)      Store it in a tight container to use it longer.

E)      RAGI COOKIES

INGREDIENTS

Ragi flour- 1 cup

Brown cane sugar- ½ cup

Green cardamom powder- ½ tbsp

Ginger powder- 2 pinches

Baking powder- ½ tbsp

Oil (rice bran) – ½ cup

Egg (whisked) – 1

Salt- ½ tbsp

METHOD

1)      Mix ragi flour and cardamom powder in a bowl.

2)      Roast this mixture for a minute or two in a pan till the color changes a bit.

3)      In a bowl break an egg and whisk it.

4)      Now add roasted ragi and sugar into it and mix it well.

5)      Add dry ginger and salt to it.

6)      Now add oil and mix it well. Now the mixture looks like a dark dough.

7)      Make round balls and then flatten them in your palms.

8)      Pre-heat the oven for about 5-7 minutes.

9)      Keep the cookies in a pan with butter paper on it.

10)   Place the biscuits with about an inch away from each other.

11)   Bake it for 8 minutes at 180 degree Celsius.

F)      RAGI OATS LADOO

INGREDIENTS

Ragi flour- 1 ½ cup

Oats flour- 1 cup

Dates (ripe) – 20

Milk- ¼ cup

Honey- ½ cup

Ghee- 3 tbsp

Green cardamom powder- 1 tsp

White sesame seeds- ¼ cup

Coconut powder- ¼ cup

Cashew nuts- 12

METHOD

PREPARATION

1)      Roast the oats lightly and grind them in a mixture.

2)      Take about 15 dates in a bowl and remove the seeds from it.

3)      Add milk to it and make it into a paste with the help of a blender.

4)      Cut the remaining oats into small pieces.

5)      Dry roast white sesame seeds.

6)      Dry roast cashew nuts.

COOKING

1)      Take 1 tbsp of ghee in a pan and roast the oats flour on low flame for few minutes.

2)      Now take another pan and add the remaining ghee to it. Add roast ragi flour to it and heat it in low flame till the rawness is removed.

3)      Add oats flour to the ragi flour and mix it well in low flame.

4)      Add dates paste to it and mix it well.

5)      Now add half of honey and mix it.

6)      Add cardamom powder to it and keep the pan in a low flame.

7)      Take the pan out of the stove and let it cool.

8)      Now add the pieces of dates.

9)      Now add the remaining honey and mix well into a dough.

10)   Now take some dough and add a cashew to it and make it in the form of a ladoo.

11)   Mix sesame seeds into coconut powder.

12)   Roll the ladoo in this mixture.

13)   Do the same with the remaining dough and serve it.

December 8, 2014
Every Day Smoothies !!!

Weight Gain is a fear every girl goes through . Yes I am part of that herd who is checking out her inches and freaks out when she doesn’t fit in her two months old jeans. Yes ! I am that normal silly , messed up screwed up , average looking , part of the crowd girl who wants to make a mark of herself which makes her stand out from the rest. Are you relating with me ? I am sure you do . More than half of the population does. Why do I spare boys they too feel the same . Its true that i have cried several hours for my pimple marks , hair fall, eyebrow issues, Bad hairstyle day ( And I am talking about serious problems here …Don’t Laugh!!!) .We all go through this bizarre life and we all feel why are we the chosen one ? To have a positive thought process or to have a happy smile (not fake) its a simple theory to get it right to eat healthy , to boost your brain cells to positivity, to assure yes! I am the chosen one for the right things in life.

Now you would be thinking how come I am thinking this way when I myself agreed to have cried for several hours on pitty issues. I have a true answer to this . I was tired of crying , pretending everything is okay , pretending I will clear the deep dark sky to my desired sunshine. It doesnt happen this way . For healthy mind you need nutrients and healthy lifestyle to think and behave wealthy. I am true to you guys because nobody can make you happy if you yourself don’t try or behave the way you should. We all have blessed lives and we all are chosen ones for miseries and happiness . believe me cribbing is the nascent stage of depression . Don’t crib , pull up your sock and get a grip of your own life. Wake up early with a beautiful smile and straight away head to the kitchen. Its a paradise of surprises and innovation. Take out the green veggies , nutritious fruits and vegetables and start cooking healthy food for yourself. To start a fresh day have a smoothie. As a health freak I had to write this article. I don’t want to be boring and strict for you guys to give you tasteless drink recipes which i myself wont drink , so I have few interesting smoothie recipes which I would love to share with you guys for so that you can start your day with a healthy and fresh . Smoothies or juices are very easy to make and you don’t need any rocket science theory or a tag of five star chef to enjoy the richness and benefits of healthy drinks . When you will read the recipes you will feel the same way. So cutting short the “Gyaan or Funda” and moving to the actual data of happiness . Do try it and have a blessed and happy smile .

24 Carrot:

Yes I am talking about Carrots and not Carat’s. Definitely is a health gold recipe for you . Do try it and have a sparkling day ahead.

Ingredients : Handful of cracked ice ( To get the crackling effect just make a poly ice bag and beat it hard to get cracking ice), 2 carrots coarsely chopped, 100 g pineapple pieces , 2 cups pineapple juice , Chilled strip of cucumber to garnish . Garnishing can be of your choice.

Servings : 2

Method :

Put the ice into the food processor or blender, add the carrots , pineapple pieces , Pineapple juice , and process it until it gets to thickness of a slush. Take a glass pour the slushy smoothie into it and serve it chilled.

This drink is healthy , with balanced nutrients , and moreover tasty. We often think healthy stuff is tasteless , this recipe will prove you wrong . Live love louder.

Tropical Smoothie :

Being healthy is worth living your life. We all are having hectic schedule and we often miss out our breakfast ( The most important meal of the day …Yes I am right …and I know you miss it !!!) If we think our body is a machine ,then breakfast is its battery charger. To have a charged up day you have to start a heavy diet ( healthy too ….I am not talking about parathas ). This smoothie will solve all your troubles as its fast and easy to make. Try out !

Ingredients : 1 ripe papaya peeled , stoned and chopped .1/2 fresh pineapple , peeled and chopped . ( You can prepare this overnight to avoid early morning hassle .1 cup soya milk ( A healthy source of protein ) , 2 cups low fat yoghurt. Chopped pineapple for garnishing . If you feel lazy don’t garnish but yes please do make the smoothie.

Servings :2

Method : Place all the ingredients in a food processor or blender and process until smooth. Meanwhile switch on your radio and do listen your favourite frequency. Cooking will be better and effective when you have music in your company.

Pour into glasses, Decorate or don’t decorate it . Wear your office clothes Have a sip and have a kick-start day .

So at the end of this do you feel it is blame the day , or your boss , your kaamwali bai or your spouse ( The most common one ) for not giving you a carefree life . I think you have started believing it that I was right when I said its simple to have a healthy smile by having a healthy food. So Instead of sulking and making anybodies else’s life miserable , lets take a pledge to wake up early , grabbing the beautiful smile, slowly opening the room curtains , see the morning sunshine and heading right to our kitchen and cooking the awesome recipes suggested above and if you do like it post your comments for the new ones till happy eating !

December 8, 2014
Chicken with Seasoning !!!

A non-veg platter is incomplete without a chicken. If I am asked I prefer white meat more than the red one. The best part of cooking a chicken dish is that its tasteless(Not literally) so its a boon for someone who wants to experiment with different flavours and try various combinations . If you are a true foodie you will agree with me because you have tasted chicken in many flavours so far …sometimes the combinations are weird but we still love it. If we look at world cuisine we get different forms of chicken recipes with innumerable permutation and combinations. If you love to eat chicken you can have it boiled ,roasted, fried and in many more forms. That’s the beauty of this protein it tastes good in any
form.Will share few chicken recipes of different varieties which is widely eaten all across the world and most importantly all these recipes are simple, little traditional but yet unique. I am very sure one you make these recipes you will be declared chef in your house instantly. I basic idea is to give a restaurant style dishes in your home platter , which will break the monotony of your own boring meals and the whole family will volunteer themselves to come up to dining table and share meal with lovely conversation with each other. We need this small talks between family members badly these days and
what’s best than a hot delicious home-cooked chicken. So grab your apron and do try these yummy chicken treats and as I always say surprise your loved ones.

Citrus Chicken :

Ingredients : 1 kg Boneless chicken pieces (Medium ), 1 tablespoon ginger and garlic paste, 3 to 4 lime leaves shredded, 1 tablespoon chopped lemon grass, 1 teaspoon lemon juice, 1 teaspoon black pepper powder, 1 teaspoon green chilly finely chopped, 1/2 cup finely chopped celery, 1& 1/2 cup orange juice,1 tablespoon cornflour,1 cup chicken stock, Salt to taste, Oil for cooking, freshly cut lime wedges for garnishing.

Servings : 4

Method :
Chicken Marination :
Mix Chicken , Lemon juice , salt, black pepper powder, chopped lemon grass, shredded lime leaves, Ginger and garlic paste nicely. Keep the marinated chicken for about 1 hour so that chicken pieces absorb the flavours nicely .

Method : Heat a shallow pan in high flame, add cooking oil, green chillies and sauté for 20 seconds. Add Finely chopped celery and sauté for another 30 seconds. You will experience delicate aroma of sautéed celery which will strike your hunger harder. Now directly add marinated chicken and slower the flame. Let the chicken get cooked properly with a little brownish texture so that it adds a roasted flavour into it.The chicken gets cooked in 8 to 10 minutes( 1 Hour marination makes easier to cook as
the chicken is more tender ). Now add orange juice and chicken stock into the cooked chicken along with cornflour to thicken the gravy. It takes around 3 to 4 minutes to ready the dish. Once the dish is done serve it hot with lime wedges as side garnish and enjoy this steamy recipe with your loved ones.

Butter Chicken :

Ingredients :

Marination : 1 kg boneless chicken pieces (Medium), 1 teaspoon lemon juice, 1 tablespoon ginger & garlic paste, 2 teaspoon kashmiri red chilly powder ( Enhances the colour of the chicken ) ,1 teaspoon black pepper powder, 1/2 cup Hung curd, 1 teaspoon cumin powder,1 teaspoon turmeric powder, 1 teaspoon
coriander powder, salt to taste 1 tablespoon mustard oil .
For Gravy : 100 gm butter,2 Cup Tomato purée, 3 to 4 green cardamom, few strands of mace, 1 teaspoon Kasuri methi powder, 1 teaspoon honey , 1 tablespoon Fresh cream salt to taste, 1 teaspoon kashmiri red chilly powder. 1 tablespoon Coriander chopped for garnishing.

Servings : 4

Method :

The marination is a two step process
Step 1 : Mix chicken pieces with Lemon juice, ginger and garlic paste, kashmiri red chilly powder, black pepper powder, salt and keep it in refrigerator for 30 minutes .

Step 2 : After 30 minutes add hung curd, cumin powder ,turmeric powder, red chilly powder, coriander powder to the marinated chicken mix well and add mustard oil into the mixture ( Mustard oil enhances the chicken marinate colour and texture , keeps the chicken greasy for grilling ).Again keep this marinated chicken for about 2 hours in the fridge .Heat a deep pan , Add butter , green cardamoms , and mace strands and sauté for 1 minute. Now add tomato purée in the pan and stir it frequently. Meanwhile grill the marinated chicken in a preheated oven in about 200 degrees centigrade for about 14 to 15 minutes. Once the chicken is tender and cooked take it out from the oven and keep it aside. Once the tomato starts separating oil on a regular interval of 5 minutes add 1/2 cup of water each time s that it avoids thickening or burning of tomato purée. Now add cumin powder , coriander powder red chilly powder, and kasuri methi into the gravy mixture along with some salt . Once the gravy starts separating oil again add honey into the gravy along with grilled chicken pieces . stir the chicken along with gravy for 4 to 5 minutes and then pour fresh milk into the gravy , The richness and creaminess of the butter is enhanced with addition of fresh cream . heat the gravy for another 2 to 3 minutes and plate the dish with chopped coriander as garnish. Team it up with naan or kulcha and enjoy this recipe with your loved once.

Chicken Kali Mirch :

Ingredients : 1 kg medium boneless chicken pieces, 1 tablespoon black pepper freshly crushed, 1 teaspoon lemon juice , 1 cup yoghurt, 1 tablespoon ginger and garlic paste, salt to taste,few green cardamom,1 large cinnamon , 1 cup sliced onions, 3 to 4 green chillies, 5 to 6 garlic pods , 1 teaspoon ginger juliennes, 1 cup fresh cream , 1 teaspoon turmeric powder, 1 teaspoon cumin powder , 1 teaspoon coriander powder, 1/2 teaspoon kasuri methi powder,Oil for cooking, 1/2 tablespoon finely chopped mint and coriander leaves

Servings : 4

Method :

Marination of chicken :
Mix 1 kg chicken with lemon juice , half of black pepper crush, 1 teaspoon oil, yoghurt, ginger & garlic paste, Salt and keep the marinated chicken in refrigerator for about an hour.Once the chicken gets marinated and gets enriched with all the flavours of the marination Heat a deep pan and add cooking oil in it with cardamom , cinnamon stick. Heat the whole spices for 30 seconds and add onion slices ginger julienne and garlic pods and green chillies .Sauté the ingredients for about 3 to 4 minutes. Take out the mixture from the pan and cool it to make a fine paste out of it. Once the paste is made again add a little bit of oil into the same pan and add the onion paste. Sauté the paste again for 3 to 4 minutes and add all the dry spices , turmeric ,cumin ,coriander and kasuri methi powder.Sauté the ingredients for another 5 minutes on slow flame add marinated chicken , 1/2 cup water, and coriander and mint leaves .Cook the chicken for another 10 to 12 minutes until the chicken is tender and soft.Not add fresh cream and rest of the black pepper powder left . Bring to boil and switch of the flame. Garnish it with mint leaves and serve it hot. This recipe goes well with steamed rice or Fried Rice. Enjoy and share your comments.

December 6, 2014