Chicken Bharta

This is a dish from the Mughlai cuisine in which chicken pieces is shredded finely and looks almost mashed, hence the name Bharta. This is a famous street food of Kolkatta,  this is served in roadside stalls and dhabas.

Ingredients

300 Grams Chicken breast
2 Cloves Garlic 
1 Small Onion - roughly chopped

1 Bay leaf
6 Black peppercorns
An inch Cinnamon stick
1/4 Teaspoon Salt
2 Cups Water

To make the gravy
1 Large Onion -  finely chopped
1 Teaspoon Ginger Garlic paste
2 Tomatoes - finely chopped 

1 Tablespoon Cashew nut powder
1 Cinnamon stick
2 Cardamom pods
3 Cloves
1 Bay leaf
1 Teaspoon heaped Kashmiri Chilly powder
1/4 Teaspoon Turmeric powder
1/2 Teaspoon Cumin powder
1 Teaspoon Coriander powder
1/2 Teaspoon  Kasoori Methi
Salt to taste
2 Tablespoons Coriander leaves - chopped

2 Tablespoons Fresh cream

3 Tablespoons Oil

Method

Boil chicken pieces with garlic cloves, onion, cardamom, black peppercorns, bay leaf, cinnamon sticks and salt.
Once they are cooled down shred the chicken into thin strips using hand or fork.  Keep them aside.

To make the gravy

In a bowl, add cashewnuts,  turmeric, chilly, cumin and coriander powders,  mix with  little water, make a  thick paste.

In a pan heat oil, add bay leaf, cinnamon sticks, cardamom, cloves and saute for few seconds until the spices release a nice aroma. Then add chopped onion and cook on a medium heat till the onion turns golden brown. Now add ginger and garlic paste, cook for 2 minutes until raw flavor gone away.
Add the chopped tomatoes and mix well,  cover the pan and cook on low medium heat till the tomatoes are soft and mushy. 

Then add the masala paste and  little chicken stock cover and cook till oil starts leaving the sides.  Add in shredded chicken pieces and a cup of stock. Cover  and cook. on low flame for 15 minutes stirring in between so that the chicken pieces do not get burn.  When oil surfaces on top and the gravy is thick take off flame.  Add fresh cream and kasuri methi, give a nice mix. Finally add chopped  coriander serve with naan or rotis. 

Labels : Chicken, Mughlai Cuisine, Bharta

English Stew#SoupSaturdaySwappers

This is a flavorful, light and delicious stew, with veggies.  I was, not a fan of stew, since for me stew  is bland food.  But, after I, made this stew and tasted it, changed my mind set and now this is made often. 

What I like about making stews that it takes less effort and time to prepare, not much of cutting, chopping or cleaning and washing of utensils.  

Ingredients

500 Grams Mutton / Lamb - cut into small pieces
1 Teaspoon Salt
1/2 Teaspoon White pepper powder
3 Pepper Corns
3 Cloves
1 Big Cardamons
2 Green Cardamon
1 Stick Cinnamon
1 Tablespoons Vinegar
3 Cups Water
2 Potatoes - cut in square pieces
2 Carrots - cut in cubes
1/2 Cup Peas
2 Tablespoons Soya sauce
8 Baby Onions or shallots
2 Tablespoons All Purpose Flour
1 Cup Milk
2 Tablespoons Butter

Method

Mix the flour and milk well to make a lump free mixture, keep aside.

Pressure cook the mutton, with salt pepper, whole spices, soya sauce, vinegar and water, till mutton till tender. Now add potatoes, carrot, cook till done,  also add in peas and onion. 

Simmer on low flame for 15 minutes till done. See that at least 2 cups of stock is left after the veggies are cooked or else add water. Now add in flour and milk mixture, butter, and keep stirring till the milk is incorporated well into the stew, let it simmer again for 5 to 10 minutes or till it thickens.

Serve with boiled rice.  

The next day I, reheated the leftover stew and it tasted even more better. I love this comfort food.  You can enjoy this with crusty bread too.

Sending this to Soup Saturday Swappers.

Labels : Mutton, Stew, Soup Swappers, Healthy

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Lemony Chilly Shrimps Naan Sandwich#FishFridayFoodies

The theme for this month Fish Friday Foodies is "Share you favorite summer seafood or fish sandwich recipe". Our Host is Colleen. Thank you Colleen for hosting this event.

This is an open sandwich and easy to assemble, just keep all ingredients ready and refrigerated.  Since this can be easily assembled its great for a picnic or party,  as its filling  and delicious, this can make a great meal for a relaxed evening dinner.
Serves 2 or 3
Ingredients
For the Healthy Tandoori Mayonnaise

2 Tablespoons Hung Curd
2 Tablespoons Mayonnaise
2 Tablespoons Fresh Lime juice
1/2 Teaspoon Tandoori Masala

For the Cole Slaw

1 Onion - thinly sliced
1 Cup Cabbage - shredded
1/4 Cup Carrots - grated

As required Tandoori Mayonnaise 

For Lemony Chilly Shrimps

200 Grams Cleaned Large Shrimps
2 Tablespoons Coriander leaves - finely chopped
2 Tablespoons Fresh Lime juice
1/2 Teaspoon Sea Salt or to taste
½ Teaspoon Roasted Cumin powder
1 Teaspoon Red Chilly powder
1 Tablespoon Oil

Other Ingredients 

Round Naan Bread
Lemon Juice
Chopped Coriander Leaves

Method
To prepare the 

Healthy Tandoori Mayonnaise

In a small bowl, whisk together hung curd, tandoori masala, mayonnaise, lime juice and olive oil. 

Cole Slaw 

In a large salad bowl, toss together onion, carrot and cabbage. 

Pour in the mayonnaise and toss again until cole slaw is evenly coated. Add a little chopped coriander and mix.
Cover and refrigerate until ready to assemble. 

The Shrimps 

In small bowl, combine shrimp, coriander, lime juice, salt, cumin and chilly powder. Marinate for 15 minutes.
Heat the oil in a grill pan or skillet over medium flame. Add shrimp and cook for 2 minutes on each side, or until white to pink.
Cut naan in quarters and toast it on a tawa with a little butter. 

Assemble the sandwich

Top the naan with a spoonful of cole slaw, , place the shrimps on each quarter . Sprinkle a dash of lime juice and coriander.  serve it  immediately.  

I, toasted one naan then added the sandwich topping... both ways tasted great.

Labels : Naan, Seafood/Fish, Sandwiches, Fish Friday, Shrimps, Jams & Sauces, Healthy Tandoori Mayonnaise, Cole Slaw

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Lazy Daisy Bundt Cake#BundtBakers

This month for Bundt Bakers the theme if Filled Bundt.  Made this Lazy Daisy Cake which is an old-fashioned cake it's  light, moist, with a broiled brown sugar coconut topping.

It's my birthday cake, am so happy that it turned out delicious and melt in the mouth. 

Took the rectangular pan for the party with my friends. Oh! they were so delighted to see this yummy cake and as usual it vanished in minutes. 

This bundt cake was for my family. 
Happy Birthday!!  Celebrating with ... Lazy Daisy Cake.

Ingredients
3 Cups Flour
3 Teaspoons Baking powder
3 Cups Granulated sugar
6 Eggs
150 Grams Butter
2 Teaspoons Vanilla
1.1/4 Cup Warm Milk

For the Topping
1 Cup Flaked Coconut or Desiccated Coconut
1 Cup Brown sugar
2/3 Cup Fresh Cream
150 Grams Butter

Method

Pre-heat oven to 180 D.

Oil and dust with flour a silicone bundt mould, keep aside.

Sieve flour and baking powder, keep aside.

Beat eggs, granulated sugar and 100 grams butter, and vanilla essence in a large bowl until fluffy, add flour mixture, beat until blended, stir in milk, pour batter into prepared pan, bake for 50 minutes to an hour or more or when tooth pick inserted comes out clean. 

In my oven it took an hour and 15 minutes, since this batter is thin. After 45 minutes, covered the pan with a aluminium foil till done so that the top does not get too brown or burnt.

The rectangular pan took about 45 minutes to bake.

Now spread the topping and bake it again for 10 minutes.

For the Topping

Meanwhile mix remaining 100 grams butter, coconut, brown sugar and cream in medium sauce pan, over medium heat, cook until sugar dissolves and butter melts, stirring constantly, spread coconut mixture over warm cake, bake for another 10 mins until top is light golden.

Cool it completely then un mould and slice it.

Enjoy...
My Notes:
I made one in the bundt pan and the other in a rectangular pan with the above quantity.

Have used desiccated coconut, If,  you can get hold of flaked coconut it will give the topping an awesome texture and look.

Labels : Cakes, Bundt Bakers, Coconut, Fresh Cream

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. 

Our Host for the month are:
Co-hosting: Patricia from Patty’s Cake http://pattyscake-pbb.blogspot.com/ and Co-hosting: Cristina from Bizcocheando http://bizcocheando.com/

You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

And don’t forget to take a peek at what other talented bakers have baked this month:
Blueberries Kugelphopf Bundt Cake by Bizcocheando
Boston Creme Filled Bundt with Chocolate Ganache by The Queen of Scones
Bundt Cake de Piña y Coco by La Mejor Manera de Hacer
Carrot Cake Cheesecake Bundt by All That's Left Are The Crumbs
Círculo Rojo Bundt Cake by Patty's Cake
Cream Cheese Bundt Cake Filled with Dulce de Leche by Basic N Delicious
Cream Cheese Stuffed Caramel Apple Bundt Cake by Making Miracles
Jalapeño Cornbread Filled with Blueberry Quick Jam by Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice
Lazy Daisy Bundt Cake by Sneha's Recipe
Lemon Filled Lemon Bundt by Food Lust People Love
Peanut Butter - Chocolate Chip Bundt Cake with Peanut Butter Filling by Katin špaz
Raspberry Bundt Cake with Lemon Curd Filling by Palatable Pastime
Tunnel of Cream Banana Nut Bundt Cake by I Love Bundt Cakes
Twinkie Bundt Cake by Living the Gourmet

Moroccan Tortilla / Tortilla Omelette

This recipe for Tortilla also called Moroccan Omelet, a Ramadan special dish. This recipe is delicious and so easy to make! 

Can be served as an appetizer,  for a filling and hearty breakfast  or for Suhūr also known as Sehri ,  it's an Islamic term referring to the meal consumed early in the morning by Muslims before fasting / before dawn during or outside the Islamic month of Ramadan.

Serves 2
Ingredients
2 Medium Potatoes- boiled and sliced
2 Tablespoons Coriander Leaves - finely chopped
2 Large Eggs
1 Medium Onion - chopped
2 Teaspoons Oil
1/2 Teaspoon Salt or to taste
1/4 Teaspoon Black pepper
1/2 Teaspoon Paprika powder
1/4 Teaspoon Cumin Powder

Method 

Heat a teaspoon oil in a frying pan and add onions and saute till soft and just start to turn pink. Now add potatoes, all the spices and saute for a minute or two only. 

Add coriander leaves and transfer this into a bowl, keep it aside to cool.

In a separate bowl, beat the eggs till light and fluffy.

Add it to the potatoes mixture to it and mix it well.

Heat the same frying pan with the remaining oil and pour this mixture into the pan and level it by spreading it with a spatula. 

Cover with a lid.

Cook till the top is dry. 

To flip the tortilla take a plate and place it on top of the pan and flip it .. see pic so that it does not break and remains in one piece.

Now gently tilt the plate and transfer the top side on to the pan and again cover and cook for 2 minutes or until it is nice and brown.. 

After both side is done.

Transfer it to the serving plate.

Slice it.

Serve it hot, warm, cool, or at room temperature. !  Enjoy this yum and delicious Moroccan Tortilla.

Labels : Egg, Potato, Omelette, Tortilla, Moroccan, Mena Cooking Club, Gluten Free
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