Salted / Namkeen Chicken

This recipe is from a TV show. This chicken is a dry roast type but salted and taste yummy. This can be had as a side dish or shredded for sandwiches or any filling. This dish is actually made with red meat.  Here I,  have used chicken. If you are using red meat then double the quantity of salt.  

What I, liked about this recipe that it easy and no cutting, chopping or grinding.  You have just everything in the kitchen that is required to make this dish.  It also taste yummy and can be frozen, used whenever required.


Ingredients
1 Kg Chicken - Cut into 8 pieces
1 Teaspoon Salt - slightly heaped
2 Teaspoons Black pepper - crushed
1 Tablespoon Ginger garlic paste
1 Large Onion - cut into four
1/2 Cup Oil
1/2 Teaspoon Garam masala powder

Method
Marinate the chicken with the salt, black pepper, ginger garlic paste and onion for 15 minutes.

In a large like a flat basin pan add oil spread the chicken in a single layer.   Seal pan and cook on low flame for one hour seal the pan with dough or put a weight on the lid.  Do not add water and do not stir the chicken.  Open pan only after 45 minutes to  an hour, if cooked, switch off the flame. Sprinkle garam masala powder . When cooled  discard onions and serve .  Enjoy this dish as a side dish or a filling for sandwiches, rolls, etc...

Labels :  Chicken, CCChallenge

Idli Fry - How to make Idli Fry

This is a quick fried snack made with left over idlis.  This is relished by kids as well as adults.  These can be packed as lunch box to kids.

This recipe one will get to taste in South Indian restaurants in Mumbai. Idlis are cut into finger chips and then fried. To make these healthy I pan fry them.

Ingredients
4-5  Idlis  or more as desired
A pinch of Salt
Oil to shallow fry the idlis

Method

Cut the idlis into fingers and sprinkle a pinch of salt.

Heat oil in a  pan till medium hot.  Add the idli fingers, keep space between each idli finger, as they stick to each other while frying.  Fry till light golden or slightly more till crisp from outside and soft from inside.  Keep turning them on the sides for even golden color .  Remove the smaller pieces first as they get fried quickly.  Drain the fried idlis on a paper towel to remove excess oil.  We like these without any extra seasoning (see - my notes).  Serve hot with  tomato sauce.  I also had some french fries, which are pan fried ( as in pic).

My Notes :

Use only left over idlis or day old idlis which have been refrigerated. don’t use fresh idlis, because they break in the oil while frying and  also absorb a lot of oil.

You can sprinkle red chilli powder or chaat masala or pav bhaji masala or idli podi on top of it.  Choose any seasoning you like.

Sending this post to Srivalli's Kid's Delight event, host of the month Sandhya - theme Snacking all the way week 4 day 3.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#52.

Labels : South Indian, Leftover series, Healthy snacks, Kids delight, Blogging Marathon

Rava Toast / Semolina Toast

This is another bread recipe that is quick, uncomplicated and does not take  much of time to prepare.  This toast is  so quick to make that it does not require much chopping and just no grinding. 
 
Bread is always present in the house, whenever my daugther use to say  Ma,  I am hungry what's there to to eat ? I used to prepare this snack for her and she use to happily enjoy this toast without a fuss.  Incidentally this Sooji Toast was my mother's favorite, once a week she would always make it a point to remind me to prepare this for her.  This is her recipe and she taught me how to make this simple and quick  toast.

Semolina/Rava toast can be made as a snack with evening tea too. The best combination to it is  tomato ketchup.

Ingredients

1 Cup Rava / Semolina
1/4 Cup Onions - finely chopped
1/4 Cup Tomatoes - finely chopped
1/4 Cup Capsicum - finely chopped
1 Tablespoon Coriander - finely chopped

2 Green chillies - finely chopped
1/2 Cup Yogurt
1/2 Teaspoon Pepper powder
7 Slices bread White or Brown
1 Tomato - cut into  thick slices 
Oil for frying
Salt to taste

Method

Mix the semolina, vegetables, yogurt, pepper powder and salt. Add water to make a thick batter.  Spread on one side of the bread. In a non stick flat pan or griddle, put a few drops of oil. Put the bread,  semolina side down, on the pan. Cook on medium heat. Press down slightly with a spatula to cook it evenly. If the toast side slides easily when the pan is shaken, it is cooked. 

When cooked, flip the bread and crisp the other side. You do not need to pour oil on this side. Remove from pan and serve hot with tomato ketchup. Enjoy with a hot cup of tea or coffee!

As you can see in the pic I have used tomato slice in few  of toast.

Sending this post to Srivalli's Kid's Delight event, host of the month Sandhya - theme Snacking all the way week 4 day 2.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#52.


Linking this post "Come, join us for Breakfast" event .

Labels: Breakfast, Kids delight, Semolina, Healthy snacks, Blogging Marathon 

Mutton Chettinad

Always wanted to prepare chettinad curry, was looking for an authentic recipe. One Sunday my friend Reena sent me Chicken Chettinad for lunch, it was so delicious that I, asked her for the recipe.  She sent the cook book of Rakesh Sethi. After a few weeks prepared it for our get - together but with mutton and it tasted awesome. So here is the recipe...

Recipe Source - Rakesh Sethi Cook book

Ingredients

1 Kg Mutton
4 Onions  - sliced
5 Tomatoes  - chopped
Juice of 2 Lemons
4 Tablespoons Coriander leaves - chopped (optional)
Salt to taste
1/2 Cup  Oil 

2 Sprigs Curry Leaves

For the masala - grind to paste 

1/2  Cup Coconut - grated
6-8 long Dry Red chillies (I used Bedgi + Kashmiri)

3 Tablespoons Poppy seeds /Khus Khus
5 cloves
2 inch piece Cinnamon
4 green Cardamoms
1 Star anise / Phoolchakri
2 Tablespoons Fennel seeds / Saunf

1 Teaspoon Black peppercorns
2 inches Ginger
6 Garlic flakes
2 Teaspoon Oil
1 Teaspoon Garam Masala powder
2 Teaspoons Turmeric powder 

Method
Wash and drain the mutton pieces  on a colander.

Heat little oil in a pan and roast the dry red chillies, poppy seeds, green cardamoms, cloves, cinnamon, fennel, star anise and grated coconut till the lightly golden in color.  Grind to a coarse paste along with ginger & garlic.

Heat oil in a pressure pan and fry the onions till golden. Toss in the curry leaves and fry for a few seconds and then add the ground paste and saute for some time. Add the chopped tomatoes and the turmeric powder and fry for a couple of minutes

Add the mutton pieces, mix well and cook for 5 minutes on a medium high flame. Add salt to taste and 1 cup water, . Cover & cook till done.  When the cooker cools open it and check if mutton is done add the lime juice and garam masala powder . If you want more gravy add a little extra water to achieve the desired consistency.

Garnish with chopped coriander and serve hot with rice or chapathis.

Linking this to Valli's 'Cooking from Cookbook Challenge: May -- Week 4.

Labels : Mutton, CCChallenge, South Indian

Aloo Triangular Sandwich

I make this sandwich very often for breakfast. This is the type of sandwhich which you get on the streets of Mumbai.  This is perfect for breakfast or as an evening snack.

Have this sandwich with a glass of milk/ coffee, it makes a wholesome breakfast that can keep you filled for long time. Try this for your kid’s lunch box, they will sure love. 

Sending this post to Srivalli's Kid's Delight event,  host of the  month Sandhya  -  theme Snacking all the way.

Ingredients

8  Slices  Whole wheat or White bread
2 Tablespoons  Butter

For Filling
2 Large - Potatoes - boiled and finely chopped
1 Medium - Onion
2 Green Chilies

2 Tablespoon Capsicum  - Chopped
2 Tablespoon Coriander Leaves - chopped

2 Teaspoons Oil
1/2 Teaspoons Cumin Seeds

1/2 Teaspoons Mustard Seeds

1/2 Teaspoons Turmeric Powder

1/2 Teaspoons Red Chili Powder

1/2 Teaspoons Garam Masala Powder  - optional

Salt to taste

Method
To Prepare the filling

In a pan heat oil, add mustard, cumin seeds, let it splutter. Add onion, green chili and saute until onion become soft and light brown. Add the capsicum, turmeric, red chilly , garam masala powders, salt and  mix well. Add potato,  mix well, cook for 2-3 minutes on medium flame, add coriander leaves mix well, take off the  flame and allow masala to cool.

To Prepare Sandwich
Apply butter on a side of bread, now apply thick layer of potato masala on same side and level stuffing, cover it with another bread. Heat a stove Sandwich toaster and grease it well with butter.

Place a sandwich on it and place it on medium flame for 3 minutes on one side then flip the toaster and keep it again for 3 minutes.  Open and check to see weather the bread has become brown and crispy or as you like your sandwich to be, repeat same for another batch. Serve warm with ketchup, sauce or green chutney.

As you can see in the pic, I have this stove toaster that cuts the sandwich into four.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#52.

Labels:  Sandwiches, Blogging Marathon, Kids delight, Healthy snacks

Ice Cream Cone Cupcakes - Eggless

Have you eaten Ice Cream Cupcakes without the ice cream? These are adorable cone cupcakes which are decorated with a simple vanilla frosting to look like.

When looking through my recipe files I found these adorable ice cream cone cupcakes pic. I was so thrilled and decide to make these.

When I made these and put them in the oven they tilted a little and some of the batter fell on the foil, nevertheless they still had enough of cake to bite into.

When  my beta and daughter seen these,  their first question was, Wow ! shall we eat this, they could not believe that there is cake inside it. They loved the idea of ice cream cone and cupcake together. 

Ingredients
100 Grams All Purpose Flour
1 Teaspoon Baking powder
1/2 Teaspoon Baking soda
50 Grams Butter
65 Grams Condensed Milk
1/2 Teaspoon Vanilla Essence
1/2 Teaspoon Orange color
2 Tablespoons Water or milk as required to make a dropping consistency

For the Frosting

50 Grams Unsalted Butter
150 - 200 Grams Icing sugar
1/4 Teaspoon Vanilla essence
A few drops of blue color


Method

Sieve the flour, baking powder and soda, keep aside.

On a round cake tin take four sheets of foil, cover and seal the tin. Then make a small cross to fit the cone.

Whisk the butter and condensed milk together till light and  fluffy.  Add the essence and flour a spoon at a time and continue whisking till all the flour is incorporated, add the color and mix well, if necessary add the  milk to make it a dropping consistency. 

Take each ice cream cone and fill them with the cake batter , with the spoon handle just lightly press it so that the batter reaches the bottom, tap with on hand to level it . Place the cones into the cross of the tin and bake at 150 degrees for 15 - 20 minutes.

For the frosting

Sieve the icing sugar and keep aside.

Whisk the butter till light and fluffy. Add the essence and keep adding the icing sugar till it reaches a spreading consistency. Divide the batter in two parts. In one part add a few drops of blue color and mix it well. 

After the cone cupcakes cool, pipe the frosting and add  sprinkles on top.  

I had tough time frosting these ice cream cone cupcakes as the frosting was melting because of the hot summer in Mumbai.

Sending these super cute Ice Cream Cone Cupcakes to    Preeti 's and Srivalli's blog anniversary event.

Labels : Cakes, Kids delight, Eggless

Akoori / Scrambble eggs - Parsi Cuisine

Scrambble eggs with toast butter for your perfect Sunday special breakfast.   . It is best served with chapatis, parathas or just toasted bread.

Ingredients
4 eggs
2 medium onions, finely chopped
2 tablespoons finely chopped fresh coriander
2 green chilies, finely chopped (as required)
1 medium tomato, finely chopped
1 1/2 teaspoon salt
3 tablespoons ghee.

Method

Break eggs into a bowl and beat a few strokes till whites and yolks are well blended. 

Heat ghee,  fry onion in it till soft but not brown. Add coriander, chillies and tomato and fry till well blended. Cook for 3 minutes. Remove pan from fire.  Add the eggs, salt and 
return pan to fire and cook slowly stirring all the time mixture is consistency of soft scrambled eggs.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#52.

Linking this to "Come, join us for Breakfast"


Labels:  Egg, Breakfast, Healthy, Blogging Marathon, Parsi Cuisine, Come join us for Breakfast 

Vegetable Dhansak With Brinjal Pakoda - Parsi Cuisine

The Parsis of India are Persian Zoroastrian immigrants who settled on the west coast of India (Gujarat) around the 7-9th century . Parsis,  when they came to India from Persia, settled on the West coast of India in Gujarat , picked along the way the tradition of stews, gosht (meat) and dry fruits from Iran. They devoured the fish available on the coast and upped the sour content in their food with red vinegar / tamarind to balance the sweetness of Gujarati cuisine. That is how the Parsis, influenced by their history, founded their own distinct cuisine.  Hence, it's interesting to see that many Parsi meat preparation lean towards Persian cooking techniques ( slow cooking ), often bringing together a combination of meat, vegetables and lentils with Indian spices.

Dhansak is a popular dish, Dhansak is made by cooking meat with a mixture of lentils and vegetables. This is served with caramelised brown rice, which is rice cooked in caramel water to give it a typical taste and colour. The dal cooked with meat and vegetables served with brown rice, altogether is called dhansak. 

In Parsi homes, dhansak is traditionally made on Sundays. I have prepared a Vegetable Dhansak and served it steamed Rice and Fried Brinjals. This delicious wholesome dish was our Sunday Lunch.  This recipe was given to me by my friend.

Ingredients

For the Home made Dhansak Masala
1 Stick Cinnamon
1/4 Teaspoon Mustard seeds
1/4 Teaspoon Sesame seeds
1/4 Teaspoon Fennel seeds
1/8 Teaspoon Fenugreek seeds
1/8 Teaspoon Nutmeg
1 Teaspoon Heaped Coriander seeds
1/4 Teaspoon Cumin seeds
1/2 Teaspoon Black Peppercorns
2 Green Cardamons
1 Big Brown Cardamon
1/2 Teaspoon Shahjeera / Caraway seeds
1/2 Teaspoon Cloves
4 Petals Star aniseed

1 Bay Leaf

Method for the Masala

Dry roast all the above spices for about 2 minutes.  Cool and grind to a fine powder.    Keep aside. The masala can be stored for 6 months.

Ingredients for the Dhansak 

1/4  Cup Toor dal
1/2 Cup Moong dal

1  Large Onion - chopped
1  Potato -  cut in cubes
1/4 Cup White Pumpkin - cut in cubes
2 Small Brinjals  -  cut in cubes 

1 Carrot - cut in cubes
1/4  Teaspoon Turmeric powder

1 Teaspoon ginger garlic paste

2 Tablespoon Oil
1 Tablespoons Dhansak Masala -  homemade
1 Teaspoon Chilly powder

1 Tablespoon Jaggery Or Sugar
1  Tablespoon Tamarind paste

Salt to taste

1 Cube of  Vegetable soup
2 -3  Cups Water

 Method

Wash the lentils and cook them in a pressure cooker till done.

 In a big wok , heat oil, add the onions and ginger garlic paste,  saute till the onions turn  pink, then add all the vegetables and saute till  for 2 minutes. Add  turmeric, soup cube,  salt, lentils,  dhansak  masala, chilly powder and water. Cook on low flame for an hour stirring in between so that it does not burn at the bottom. After an hour add the tamarind paste, jaggery and  check the consistency of the dhansak,  add water if necessary and let it boil  again on slow flame for 10 - 15 minutes.  Garnish with chopped corainder and serve hot with steamed rice, Kachumber salad and Fried Brinjals / Brinjal Pakoda.

Fried Brinjal / Brinjal Pakoda

Ingredients

1 Big Round Black Brinjal / Eggplant

1/2 Teaspoon Dhansak masala

1 Teaspoon Chilly powder

1 Cup Gram flour / Chick pea flour

2 Tablespoons Rice flour

Salt to taste

Oil for shallow frying

Method

Cut the Brinjal into round thick slices and keep aside.

In big flat plate mix the dhansak masala, chilly powder, salt, both the flours and mix well.  Add water to make a  very thick paste.  Take each slice  apply the paste on both sides and keep aside for 5 minutes.

Heat oil in frying pan, arrange the brinjals , keep on  medium flame till one side is nicely fried and turns reddish brown.  Flip  and fry the other side, in the same manner.  Serve hot with steamed rice and Dhansak and Kuchumber.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#52.

Labels : Masalas, Vegetables, Parsi Cuisine, Blogging Marathon, Homemade, Complete Meal

Patra Ni Machhi - Parsi Cuisine / Steamed Fish Wrapped in Banana Leaf

Patra ni machhi is a dish in the Parsi cuisine, which is made from steamed fish topped with chutney and wrapped in a banana leaf.

Mumbai is home to a large Parsi community and if you've been to a Parsi navjot or wedding, you'll see that no Parsi celebration is without their favortie Patrani Machi.  This recipe is taken form Sanjeev Kapoors cook book.

Ingredients

4 slices Fish Surmai
1 Teaspoon Salt
For the Chutney
1/2 Cup fresh grated coconut
1 Teaspoon Cumin Seeds
1 Cup Coriander leaves
1/4 cup Mint leaves
7 cloves Garlic
1 Teaspoon Cumin Seeds
Juice of one Lemon
Salt to taste

For wrapping
Banana Leaves

Method

Grind coconut, garlic, ginger, turmeric powder,coriander leaves, mint leaves, cumin seeds, lemon juice and salt to a coarse paste. Adjust salt and lemon juice.

Marinate the fish in the green paste , refrigerate for at least 30 minutes or for an hour or two.

Place the steamer with water on medium heat. Place the banana leaves on top of the steamer for a minute (this makes the banana leaves soft and its easier to fold the leaves)

Place the marinated fish on the banana leave and fold (as shown below).

Place the parcels of fish on the steamer and cover the steamer with the lid. Now, let the fish steam for 10  to 15 minutes.
Serve hot with rice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#52.


Linking this to Valli's 'Cooking from Cookbook Challenge: May -- Week 3.

Labels : Fish, Parsi Cuisine, Blogging Marathon, Steamed, CCChallenge

Stuffed Bazlama - A Turkish Bread #BreadBakers

Bazlama is a flat, bread found in Turkey. I have posted a Bazlama flat bread recipe , which everyone loved at home. So this time for the Bread Bakers theme Stuffed Bread , I decided to make this again with stuffing. This  is  a comforting and filling bread. We had this for our dinner with Sour cream.

Makes 6
Ingredients
2 Teaspoon Instant yeast
1 Teaspoon Sugar
1 Cup Warm Water
1.1/4 Cups All purpose flour
1.1/4 Cups Wheat flour
1 Teaspoon Salt

Ingredients for the filling
1 Large Onion, sliced, - lightly caramelized
2 Potatoes - cooked, mashed
Cheese as per your taste - crumbled
1 Tablespoon Dill
1/2 Teaspoon Salt or to taste
1/2 Teaspoon Pepper or to taste

Method
In a large bowl, sift both the flours together with salt. Add the yeast and sugar. mix well . Add water little at a time till it forms a soft dough . Take the dough on the lightly floured counter and knead well for about 5-6 minutes until it becomes smooth .

Place the dough in a large oiled bowl, cover it with a clean, damp towel. Put aside for about 40 minutes at room temperature until the dough rises to double its size.

Place the dough on the lightly floured counter. Press all over it with your hands to get rid of air bubbles. Cut the dough in 6 pieces with a knife. With your hands to flatten , with a rolling pin roll into a round shape and 1/4 inch thick.

To Stuff Bazlama

Mix all the stuffing ingredients. Place the stuffing half of Bazlama dough (pic),

 Fold. Press the edges to close it up. Let it rest for 15 minutes.

Heat up the medium sized pan just under low heat ( I used a mud pan). Place one Bazlama on it and cover the pan . After 4 - 5 minutes open the pan .  Cook one side of Bazlama until there are some light brown spots on it. 

Then turn it over and cook the other side. Spread some butter over them. Place it in an airtight container to keep warm.

Enjoy this cheesy  warm  Bazlama with sour cream.

Sending this to Bread Bakers - Theme: Stuffed Bread , our host for this month is Jenni .

Labels : Breads, Turkey, Bread Bakers, Continental Cuisine

Check out our other Stuffed Breads from the Bread Bakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com

Stuffed Breads from the Bread Bakers

Sweet Breads

• Chocolate Caramel Stuffed Monkey Bread from Robin at A Shaggy Dough Story
• Cinnamon Roll Quickbread from Laura at Baking in Pyjamas
• Cream Pan - Japanese Custard Filled Buns from Shireen at Ruchik Randhap
• Figgy Olive Oil and Sesame Challah from Sarah at What Smells So Good?
• Jam filled Danish Pastries from Holly at A Baker's House
• No-Knead Apricot Sweet Rolls from Renee at Magnolia Days

Savory Breads

• Baked Peas Kachori from Shilpi at SimplyVeggies
• Cauliflower, Paneer & Peas Stromboli from Priya at I Camp in my Kitchen
• Cheesy Bacon Stuffed Pretzel Buns from Allison at The PinterTest Kitchen
• Cheesy Pizza Wheels from Tara at Noshing with the Nolands
• Chicken Stuffed Casserole Bread from Vimala at Cooking Club
• Cuban Sandwich-Stuffed Cuban Bread from Jenni at Jenni Field’s Pastry Chef Online
• Gruyère Stuffed Crusty Loaves from Adam at Bakers and Best
• Jalapeño Cheddar Stuffed Pretzel Rolls from Heather at Hezzi D’s Books and Cooks
• Jamaican Meat Loaf from Kelly of Passion Kneaded
• Paneer Kulchi from Anshie at Spice Roots
• Prosciutto, Salami and Mozzarella Stromboli from Wendy at A Day in the Life on the Farm
• Russian Pirozhki from Mireille at Chef Mireille's East West Realm
• Sri Lankan Seeni Sambol Buns from Pavani at Cook's Hideout
• Stuffed Bazlama - Turkish Bread from Sneha at Sneha's Recipe
• Stuffed Black Garlic Monkey Bread from Camilla at Culinary Adventures with Camilla
• Stuffed Pretzel Bites from Karen at Karen’s Kitchen Stories
• Tiganopsomo - Feta-Stuffed Fried Bread from Stacy at Food Lust People Love
• Zucchini and Goat Cheese Stuffed Bread from Aisha at La cocina de Aisha