A QUICK CHICKEN CURRY

Here chicken curry made with very few ingredients and comes out tasty flavourful and delicious too. It is not an authentic curry, but easy to make and very comfortable with rice and bread both. If you are really in hurry, not having that much time to prepare traditional chicken curry, adopt this yummilicious quick chicken dish, it fulfills your tastebuds definitely.

INGREDIENTS:
1 lb Boneless Skinless Chicken Thigh (washed and trimmed excess fat)
1 Onion (chopped)
2 Green Chillies (roughly chopped)
1 Tomato (chopped)
1 tbsp Ginger paste
1 tbsp Garlic paste
2 tbsps Curry powder
2 Cheese Cubes (grated)
1 tbsp low fat Sour Cream
1 tbsp Lemon Juice
2 tbsps Oil
Salt to taste

METHOD:
Cut the chicken into bite sized pieces. Marinate chicken with 1 tbsp curry powder, ginger paste, garlic paste, lemon juice and salt. Keep aside for 15-20 minutes.

Combine sour cream and grated cheese in a bowl with little water, whisk nicely and set aside.

Heat oil in a pan. Add onion in it.

Saute till onion gets translucent. Add chopped green chillies. Fry for another 2 minutes.

Add marinated chicken in it. Fold well.

Cover and cook for 10 minutes till spices leaves oil and chicken gets almost cooked. Stir occassionally.

Now add chopped tomatoes in it.

At this time, add cheese - sour cream mixture with 1/2 cup of water in it. Fold nicely. When it starts boiling, add 1 tbsp curry powder in it. Lower the heat and cook for another 5 minutes. Now chicken curry is ready to serve.

Serve hot with steamed rice, rotis or toasted bread as you like. 

PEYAJI (KANDA BHAJJI / ONION FRITTERS)

Peyaji is an all time favourite savory snacks, accompaniment with tea / coffee in a rainy evening. Bengalis are fond of 'Tele bhaja' (deep oil fried savory) and muri (puffed rice) as an evening time snacks. I can't forget that my father used to take a oil greased packet full of 'tele bhaja' while he returning back from office and we together sat and enjoyed our evening snacks. There are lots of varieties of fried savory i.e. singara (samosa), beguni (batter fried sliced brinjal), alur chop (potato fritters), dhoka (gram lentil fritter), alu bora, vegetable chop, egg chop, fish chop, mutton chop etc. So, I dedicate this savory onion fritters recipe to my 'Guru', one of my parent, my father. A simple but mouthwatering savory loved by all.

INGREDIENTS:
4 Large Red Onions (kanda/peyaj)
A pinch of Nigella seeds
3-4 Green Chillies
1/2" Ginger
1/3 tsp Turmeric powder
1/2 tsp Red Chilli powder
1/2 cup +1/4 cup Chickpea Flour (besan)
3 tbsps Rice Flour
Salt to taste
Oil for deep frying

METHOD:
Chop green chillies and mince ginger. Set aside.

Thinly slice the onions. Add salt in it. Keep aside for 20-30 minutes.

Now combine nigella seeds, 1/2 cup chickpea flour, rice flour, turmeric powder, red chilli powder with onion. Fold nicely. Set aside for another 15-20 minutes.

Sprinkle little water on the onion mixture, mix well by using hand. Now add chopped green chillies, minced ginger and 1/4 cup chickpea flour in it. Again mix thoroughly.

Heat oil in a pan. The oil should be heated enough. Reduce the heat to medium, take a small portion from the onion mixture, press within your palms to make it little flat and pour it in the oil very causiously.

Add few more, fry both sides of the fritters till light brown on medium heat.

Take out from the oil by using a slotted spoon and drain it on kitchen paper towel for absorbing the excess oil.

Serve hot with chilli tomato sauce and a cup of pipping hot tea / coffee. Enjoy this mouthwatering savory!

Linking to: Feast for your Guru

MATAR MUSHROOM MASALA

 

Delicious mushrooms and sweet green peas cooked in a spicy tomato, onion and butter gravy. This is a very traditional Punjabi recipe, but loved by most of the Indians. Mushroom is full of protein, most of the people called it 'non-veg' for vegetarians. It has other medicinal values, mushroom is an anti-oxidant, which protects our body cells, capables of strengthening the body immune system, maintaining balance of body cholesterol and low in calories. So, here is the recipe for scrumptious matar-mushroom gravy.

INGREDIENTS:
15 OZ /400 gm Mushroom (sliced)
1 Cup Green Peas (frozen)
2 Medium Onions (finely chopped)
2 Medium Tomatoes (chopped)
2 Bay Leaves
1 tsp Cumin seeds
1/4 tsp Asafoetida
1 tsp Grated Ginger
1 tsp Minced Garlic
1/3 tsp Turmeric powder
1/2 tsp Red Chilli powder
1 tsp Coriander powder
1/2 tsp Cumin powder
1 tsp Garam masala
2 tbsps Finely Chopped Cilantro (coriander leaves)
1 tbsp Butter
3 tbsps Oil
Salt to taste

METHOD:
Heat oil in a pan. Add bay leaves, asafoetida and cumin seeds in it.

When cumin seeds crackles, add ginger and garlic in it. Saute for 30 seconds, then add onion in it. Fry till onion turns golen brown.

Now add all dry spice powder (turmeric, cumin, coriander, red chilli & garam masala) in it. Fry for 2 minutes in medium heat.

Now add tomato and salt in it. Fry for another 4-5 minutes, till tomato turns mushy.

Add Mushrooms in it. Fold nicely, so that spices coat well on mushrooms.

Now add green peas in it. Mix nicely. Add 2/3 cup of warm water in it. Cover and cook for 10 minutes on medium heat.

Sprinkle with chopped cilantro and add butter.

Give a nice stir and remove from heat. Serve hot with roti, naan, paratha, pulao or simply with steamed rice.

 

Linking to: Favorite Recipes: Vegetarian Recipes





TOMATO DATE CHUTNEY & AWARD

 

Still I can remember, my father couldn't finish his lunch except a sweet chutney dish, so my mum used to make chutney and stored it in the refrigerator. This chutney brings back a lot of childhood memories. From my heart and soul, I am the follower of my father. In my mind I always consider my parent as my 'Guru'. So this scrumtious flavourful chutney dish I dedicate to 'My Guru'.

 

INGREDIENTS:
5 nos. Tomato (chopped)
22-25 Dates/khejur (seedless & chopped)
2 OZ Mango Papad (finely chopped)
2 tbsps Raisins
1 tsp Grated Ginger
4 Dry Red Chillies
1 tsp Cumin seeds
1/4 tsp Turmeric powder
1 tsp Panch Phoron (combination of mustard, fennel, nigella, cumin and fenugreek seeds)
1/3 cup to 1/2 cup Sugar (according the sourness of tomato)
1 tbsp Fresh Lemon Juice
1 tbsp Oil
Salt to taste

METHOD:
Dry roast cumin seeds and 2 dry red chillies for 3 minutes. Remove from heat and pound coarsely. Set aside. Heat oil in a pan. Add panch phoron and 2 dry red chillies.

When panch phoron crackles, add chopped tomatoes, ginger and dates in it.

Saute for 2 minutes, add turmeric powder, salt and mango papad in it. Cook for 5-6 minutes on medium heat till tomato turns mushy and everything mix up well.

This time add raisins and sugar in it. 

Keep stirring for another 2-3 minutes on low heat.

Switch off the heat now, add coarsely pounded cumin-dry red chilli with lemon juice. Keep a stir. Serve cold as a side dish.

Now Award Time!!!

 

I was really surprised to get such a lovely award from few of my great blogger friends. Truely I have got lovely friends through blogging. Thanks you dear friends, I am too happy to recieve this precious award from you.

 

 

Vijayalaksmi

 

Priya Ranjit

 

&

 

PT

 

Who have shared this lovely blog award with me.

My hearty thanks to you my dear friends.

 

 

As per rule, I have to introduce myself and state somethings about me, which I did earlier, so don't want to bore you again or to know about me please check out about me 'here' .

 

I am going to share this award with all my blogger friends, so please accept this as a token of love.

 

 

Linking to: Feast for your Guru

 





AWARD FOR BEST RECIPE

Hi Friends,

Recieved a Best Recipe Award from 'Lets Party - Festive Special Event' hosted by Jillu Charan from Jiya's Delicacy for my yummy festive recipe Kondai kadalai sundal. I made it for Ganesh Chaturthi and offered it to my God. So first of all, I want to dedicate this award on the feet of Super Almighty Lord Ganesha.

I am heartily thankful to Jillu for choosing of mine and offer me this wonderful award. You made an excellent round up and I am really excited and happy dear.

Here, I am honoured by you Jillu, Thanks to you once again.

I am heartily thankful to all my blogger friends / readers, who continuously supported and encouraged me by leaving their wonderful inspiring comments on my space. Lastly, my warmest thanks to my better half, if he is not continuously supporting me, I could not reach so far...

Cheers!!!

ROASTED CHICKEN DRUMSTICKS (TANDOORI STYLE)

Today I am going to post my 150th recipe, which is obviously a favourite roasted chicken dish and extremely loved by all generations. Here I didn't use any food colour, as I don't like to use it. But ultimately this taste is lipsmacking good. There are actually 4 steps: prepare marination, marinate the chicken drumsticks, oven baked and final touch given on the pan or griddle. This is not actually tandoori chicken, not used tandoor even. But kasoori methi and adjusted the amouth of spices, it comes out the taste exactly I was looking for. So enjoy this roasted chicken and my 150th post!!!

INGREDIENTS:
6-7 Chicken Drumsticks
2 Carrots, cut in round or oval shapes
1 Large onion, cut in thick slices
1/2 Cup Thick Yogurt (plain)
1 tsp Ginger paste
1 tsp Garlic paste
1/2 tsp Pepper powder
1/2 tsp Red Chilli powder
1/2 tsp Green Chilli paste
1/2 tsp Dry Fenugreek Leaves (kasoori methi)
1/3 tsp Garam masala
1/3 tsp Roasted Cumin powder
1/2 tsp Coriander powder
1/3 tsp Turmeric powder
1/2 tsp Chaat masala
2 tbsps Lemon juice
2-3 tbsps Olive oil
1 tbsp Butter
Salt to taste

METHOD:
Wash the chicken pieces and make it pat dry. Now make a deep cut on the thicker flesh of chicken drumsticks upto the bone part with the tip of your knife. Make sure the marination will enter inside the chicken drumsticks.

Now in a small bowl combine red chilli powder, 1 tbsp lemon juice and salt. Rub this mixture on the chicken drumsticks and make sure it must be inside the cutting parts also. Keep this marinated chicken aside for 30 minutes.

Take a large bowl. Combine yogurt, ginger-garlic paste, green chilli paste, pepper powder, dry fenugreek leaves, garam masala, cumin powder, coriander powder, turmeric powder, 1 tbsp lemon juice and salt. Mix nicely and add chicken pieces in it. Fold well, so that chicken coats nicely with the spices. Add olive oil on top of the chicken pieces and mix it once again. Now keep the marianated chicken in refrigerator for overnight or atleast 4 hours.

Preheat oven to 450 F. Take one greased baking tray. place carrot pieces on it. Keep little room between the two pieces.

Now place marinated chicken drumsticks on the top of these carrot pieces.

Place the baking tray to oven after 15 minutes take it out from the oven and just turn the chicken pieces. Again bake for another 15 minutes more. Switch off the oven and keep it inside for another 5 minutes.

Now heat butter on a large frying pan. Combine onions with the remaining juice of the chicken marination.

Add onions and the chicken pieces in frying pan. chicken pieces on that. After 2 minutes, turn the chicken pieces. Fry for another 2 minutes.

Garnish roasted chicken drumstics on a plate with onions and carrots. Serve hot as a starter or side dish with dinner.