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