Stuffed Chicken Drumsticks In Saucy Tomato Gravy#SundayFunday

Stuffed Chicken Drumsticks In Saucy Tomato Gravy is so yummy can be served, as a side dish or as a main course meal. Can be had with Garlic Rice or Rotis. These are simply yum... delicious. Try it and you'll love these. 
De boning the drumsticks is the only tricky task rest all it so easy to make.

Ingredients

5 Chicken Drumsticks - These drumstick should be large
For the filling
200 Grams Cottage Cheese or Ricotta Cheese
1 Teaspoon Red Chilly powder
1 Teaspoon Finely Chopped Ginger
2 Green chilies - finely chopped
1 Teaspoon Finely Chopped Garlic
3 Tablespoons Coriander Leaves - finely chopped
½ Teaspoon Salt or to taste
Dry Roast these ingredients and pound them coarsely  
½ Teaspoon Cumin seeds
½ Teaspoon Heaped Coriander seeds
¼ Teaspoon Ajwain / Carom Seeds
For the Sauce 
2 Tablespoons Oil
1 Green chilies - slit and de seeded
1/2 Teaspoon Red chilly powder
A Juice of half a Lemon
3 Big loves Garlic - finely chopped
½ Cup Tomato Puree
½ Teaspoon Salt or to taste
Method

De bone chicken from the drumsticks like you make for wings

then cut the bone( keep only the bottom part of the bone)

Make a pocket. 

Now lightly roast the carom seeds, cumin, coriander seeds together and coarsely pound them. 

In another bowl mix cottage cheese, pounded spices ,chilly powder ,green chilies, coriander leaves , garlic, ginger and salt very well. 

Stuffing is ready.

Fill this cheese mixture inside chicken drumsticks by pressing it right till the bottom 

seal them with two tooth picks or stitch them ( I stitched them). 

Heat oil in a pan and fry garlic till it starts to turn pink, add the slit green chilly,  stuffed chicken and saute on high flame for 3 minutes 

turning them till they turn pink to white. 

Add the 1 cup water, tomato puree,  chilly powder, salt and lemon juice, cover, cook for on high flame for 5 minutes. Open and turn the sides, cover again and cook for 10 to 12 minutes on medium low flame till the drumsticks are cooked. 

The gravy should be saucy and thick. 

To serve  

Snip of the thread of the drumsticks. Arrange the drumsticks on a platter and pour the sauce over it.

Enjoy!! this is super delicious.

My Notes 

Labels: Chicken, Chicken Drumsticks, Paneer, Ricotta, Stuffed, Tomato, Main course, Side Dish, Sunday Funday 

Check other recipes shared for Sunday Funday

• Karen’s Kitchen Stories: Amish Country Casserole 
• Cook with Renu: Beet Greens Jowar Thalipeeth 
• Food Lust People Love: Crispy Iron Skillet Chicken Thighs 
• Palatable Pastime: Grandmother's Country Green Beans 
• A Day in the Life on the Farm: Macaroni Ranch Salad 
• Amy's Cooking Adventures: Shoofly Pie (Amish Molasses Pie) 
• Mayuri's Jikoni: Southern Tomato Sandwich 
• Sneha's Recipe : Stuffed Chicken Drumsticks In Saucy Tomato Gravy

Vegetable & Paneer Sizzler#SundayFunday

Sizzlers are a favorite with my friends, as they are complete meal and sizzling hot, with tikkis, rice, stir-fried vegetables, French fries, and noodles etc. Sizzlers are a complete meal and healthy too. This vegetable sizzler is one of those recipes that are really simple to make at home. Do try it this!

The rice pulao and potato tikki is made by my friend.

Ingredients
For the Marination
200 Grams Firm Paneer/Cottage Cheese - cubed
Salt to taste
2 Tablespoon Milk
½ Teaspoon Heaped Black Pepper Powder
Other Ingredients
½ Cup Corn Flour
½ Teaspoon Baking Powder
For The Sauce
1 Tablespoons Oil
½ Tablespoon Minced Garlic
1 Green Chilly - slit
2 Tablespoons Homemade Szechwan Sauce
¼ Teaspoon Red Pepper Flakes
1 Capsicum - sliced
½Tablespoon Corn Flour mixed in ¼ cup water
Method 

Marinate paneer cubes with. milk, salt, black pepper. Thread them on wooden skewers .Keep aside for 30 minutes
In a bowl mix corn flour, a pinch of salt and baking powder, coat each paneer cube in this.
Pan fry the skewers, till golden turning the sides of the skewers.
For The Sauce

Heat oil in a pot/kadai, add minced garlic and chilies, fry for 2 minutes. Add Szechwan sauce, red pepper flakes and ½ cup water and bring it to a boil then add capsicum sauté for 1 minute. Thicken the gravy with corn flour slurry, keep stirring till it thicken. Switch off the flame Ready to be served.

For The Sautéed Veggies
Parboiled Carrot Sticks
Parboiled French Beans
Sliced Bell Peppers
Parboiled Baby Corns
2 Tablespoons Butter
1 Tablespoon Oil
Black Pepper powder and salt as required

Method 

Heat oil & butter, sauté the veggies till coated, sprinkle a dash of pepper and salt. Sautéed Veggies are read, keep aside.

For The Szechwan Noodles
1 Packets Egg Noodles
2 Tablespoons Heaped Homemade Szechwan Sauce
½ Cup Noodle Stock
½ Tablespoon Minced Garlic
Salt to taste
1 Tablespoons Oil

Method

Boil the noodles as per packet instructions.
Heat oil in a pan, add minced garlic, sauté for a minute, then add the Szechwan sauce , noodle stock, salt to taste and let the water boil add the noodles and toss till coated. Keep aside
French Fries to serve
To Assemble The Sizzler Platter

Heat up the sizzler plate on medium high for 30 to 45 minutes. Be real quick with these steps. Lower the heat. Place the cabbage leaves so as to cover the entire surface of the plate. Now place the sauted vegetables on one side then the French fries , paneer skewers , pulao rice, noodles and potato tikki. Pour the Szechwan gravy over the paneer skewers.

Sprinkle spring onions over it. Add chilled cube of butter under the cabbage leaves and the sizzling will start immediately & Enjoy!

Labels: Chinese, Asian Cuisine, Sizzler Platter, Vegetarian, Paneer, Noodles, French Fries, Complete Meal, Sunday Funday, Schezwan Sauce, Main course

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. The theme for this event is Complete Meal.  

Culinary Cam: Calamari à la Plancha + Patatas Bravas
Mayuri's Jikoni: Gujarati Thali & Panakam
A Day in the Life on the Farm: Mixed Grill Platter
Amy's Cooking Adventures: Steak Fajitas
Palatable Pastime: Teriyaki Shrimp Sizzler
Sneha's Recipe: Vegetable & Paneer Sizzler
Cook with Renu : Waffle, Pancake, Brownie, and Fruit sizzler

Bloody Eye Balls In Blood Red Tomato Sauce#SundayFunday

These Halloween Bloody Eye Balls and really yummy and serve this at a party and your guests will enjoy this party appetizer. 

I have used homemade fresh paneer- check the recipe here

Ingredients 

200 Grams  Homemade Paneer -  grated 

3-4. Green Olives, cut in thick slices 

3-4, Black Olives, cut in small rounds 

1-2 Teaspoons Milk or Water  - See Notes

½ Cup Tomato Sauce or Ketchup - See Notes 

Oil for greasing hands 

Method

Cut green olives in thick slices and black olives in small rounds. Fit black olives in the green olives slices.  

Grate paneer and knead a soft dough by adding very little milk, as required. 

Grease hands with oil and make paneer balls and flatten them slightly. 

Carefully at any blood red color sauce on top of the balls.  

Now add the olives to look like retina rings. 

Serve as a snack or and appetizers to kids and adults in your Halloween party or place them in on a bed of Blood Red Tomato Sauce!!
HAPPY HALLOWEEN!!!

My Notes

Since I have used sugar free homemade Tomato Sauce add a tablespoon fresh beetroot paste to get that bloody red color to the sauce.

If you are making the balls with homemade paneer there is no need to add water or milk while making the balls.

Labels: Ketchup, Low Carb, Paneer, Halloween, Homemade, Appetizer, Sunday Funday

Sunday Funday - Halloween Recipes 

Caprese From The Crypt + Coconut Beef Curry In A Pumpkin by Culinary Cam 

Ghouly Sloppy Joes by Our Good Life 

Mummy Pot Pie by Amy's Cooking Adventures 

Bloody Eye Balls In Blood Red Tomato Sauce by Sneha's Recipes  

Keto Paneer Steaks In Cafreal Masala#Foodieextravaganza

Many of the traditional Goan spices and masalas can be easily used to make delicious vegetarian meal, just use your imagination and create a new recipe to the taste of your palate. You can use the same masala and make it a perfect base to marinade vegetables like mushrooms, brinjal/eggplant etc.

For this recipe I used paneer to replace steak, since I felt like serving something different. This vegetarian steaks can be served as a burger with any keto toasted bread for a complete comfort meal. Adding a fresh salad or cooked vegetables will make a filling and complete meal.

Serves 2 Per serving carbohydrates 1.8 g
Ingredients
200 Grams Firm Cottage Cheese / Paneer
1 Teaspoon Chickpea Flour or Arrowroot Powder
Grind To Fine Paste
4 green Chillies
1 Bunch Coriander leaves
2" Piece Ginger
6 Cloves Garlic
½ Teaspoon Poppy Seeds
6 Whole Black Peppercorns
1 Small Piece Cinnamon
½ Teaspoon Heaped Cumin Seeds
¼ Teaspoon Turmeric powder
5 Cloves
2 Cardamoms
1 Tablespoon Tamarind juice or Vinegar
1 Tablespoon Lemon Juice
1 Tablespoon Coconut or Olive Oil
½ Teaspoon Sea Salt or to taste

Method

Slice the paneer half then into four slice. Keep aside.
Grind all the ingredients given under paste without adding any water. When ground finely add in flour or arrowroot powder. Pulse the mixer once or twice so that all ingredients are well mixed.
Remove this paste on to bowl and apply it to the paneer steaks and cover it with a lid and marinate it at least for 2 hours or overnight.

Heat a grill pan that has been lightly greased or sprayed with a coconut oil on high flame. Once hot arrange the slices and grill till brown marks are seen. Flip and again cook on the other side till brown marks appear. 

Do not over cook or else it will harden. These are soft and succulent. Serve these with salad at the side and enjoy a healthy keto meal with just carbohydrates 1.8 g
NUTRITIONAL DISCLAIMER
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog.  I provide nutritional information for my recipes simply as a courtesy to my readers.

Labels: Foodie Extravaganza Party, Keto, Low Carb, Goan, Indian, Starters, Appetizer, Paneer, Cottage Cheese 

• A Day in the Life on the Farm: Garlic Ginger Chicken Nuggets
• Sneha’s Recipe: Garlic-Keto Paneer Steaks In Cafreal Masala
• Karen’s Kitchen Stories: Garlic and Chive Flower Buns
• Palatable Pastime: Roasted Garlic Sautéed Squash
• Food Lust People Love: Escargots à la Bourguignonne
• Magical Ingredients: Garlicky Pink Peppercorn Paneer 

Rose Cham Cham#Foodieextravaganza

Festival season is on and you will find varieties of Indian desserts, mithais or sweets confectioners in all textures, shapes, and color. All these colorful decadent treats are irresistible. I have already posted a Rasgulla recipe on blog check the recipe.

Today I'm posting a new flavor of Cham Cham which is a stuffed sandwich, has a Rose flavor and color. Cham Cham or chom chom is a Bengali delicacy. These pink cham chams are delicately laced with the flavor of cardamom and rose water.

What's the difference between a Rasgulla and a Cham Cham?

Rasgullas are round and fluffier they are not stuffed. While cham chams are oval/ rectangular in shape and are stuffed with a filling. The outer covering /raw materials are identical though, its all about how you make them. Traditionally most Bengali sweets the basic process of making are the same. The state of West Bengal in India is famous for its milk sweets like Rasgulla, Sandesh and other curdled milk mithais.

Serves 5 
Ingredients

For The Chena / Soft Paneer / Cottage Cheese
1 Liter Full Fat Milk
2 Tablespoons Lemon Juice or White Vinegar
For the Sugar Syrup
1 Cup Sugar
3 Cups Water
1 Teaspoon Corn Flour or All Purpose Flour
For The Filling
To Make The Homemade Instant Mawa / Khoya
½ Cup Full Fat Milk Powder
1 Tablespoon Milk
4 Teaspoons Condensed Milk
1 Tablespoon Desi Ghee
2 Drops Rose Essence
A Drop Red Food Color

Method
To Make The Chena/ Fresh Paneer

Boil whole milk in a heavy bottom pan, stirring continuously so that the milk does not stick at the bottom of the pan. Once it comes to a boil, switch off the flame let is rest for 2 - 3 minutes.
After two to three minutes. Add lemon juice gradually and keep stirring and let the milk curdle. Let it cool down and allow the milk to separate.
Place cheesecloth on a mesh strainer and strain the water. Rinse it under running water to remove the sourness of lemon juice and squeeze off the excess liquid. You can also hang it so that all the excess water drains off. Then take the chena in your hand and squeeze out remaining water slowly.
Let it sit until we make the sugar syrup.
To Make The Sugar Syrup

In a large pan mix sugar and water. Allow the sugar to dissolve and bring to a boil.

As the syrup is cooking let's work with the Chena.

Take the chena into a plate and add the corn flour, knead until smooth for 5-6 minutes. 

Make it lump free and smooth dough, the small piece of dough when roll should be crack free. So knead it really very well.

Divide this dough into 5 equal parts/balls 

Make rectangular shape / oval shape cham cham. You can also make any other shape you like. Roll this well first and then shape it rectangular.
To Cook The Cham Cham 
Once the sugar syrup boils and the sugar melts.

Gently slide in the prepared cham cham to it, cover and cook for 8 minutes on high flame.
After 8 minutes open the pan, flip each cham cham and cover and cook again for another 8 minutes on medium high flame. After 8 minutes, switch off the flame and let it rest with the lid on, cool it down completely. 

Let the cham cham remain in the sugar syrup for about an hour or more. They should cool down completely before you fill them.

To Make The Filling / To Make The Homemade Instant Mawa / Khoya

Check the recipe of the traditional method of making Mawa / Khoya on this blog.

Mix all the given ingredients well together. 

In a heavy pan add the prepared mixture and cook it for 2 -3 minutes on medium low flame. Keep stirring continuously till it thickens and start to form a ball.

It should be soft so do not cook it too long. Remove this into a plate and let is cool down. 

Add the rose essence, food color and mix well to get a uniform color. Our filling is ready now. Divide this into 5 equal parts, roll each into a rectangular shape smaller then the cham cham.

Remove the cham cham's on a wire mesh place it on a large plate to catch all the sugar syrup or else the counter top will become messy. Let all the syrup drain for about 5 minutes.

Take each cham cham and slit it halfway through lengthwise. Fill in the stuffing and decorate with sliver warq or nuts or glazed cherries. Rose Cham Cham are ready.  

Serve & Enjoy! Rose Cham Cham taste best when chilled. It can be stored in the refrigerator for 3-4 days.
My Notes

Use full-fat milk for this recipe
If you have ready store bought mava/khoya then grate - a100 to 150 grams of it this well just add 2 - 3 tablespoons of powdered sugar and mix well, taste for sweetness add more according to your taste, add essence and food color. 

Labels: Sweets & Desserts, Indian, Festival Sweets, Foodie Extravaganza Party, Paneer, Mawa, Homemade

For Foodie Extravaganza our theme this month is Simply Desserts!

Food Lust People Love: Clementine Pistachio Upside Down Cake 

Karen’s Kitchen Stories : Butterscotch Pots de Creme 

Sneha’s Recipe: Rose Cham Cham 

Magical Ingredients: Dried Fruits and Nuts Roll 

A Day in the Life on the Farm: Pumpkin Parfaits