Sneha's Recipe

White Chicken - Mughlai Cuisine

In: Cashewnuts, Chicken, Mughlai Cuisine

This is a chicken dish in white gravy, hence it is called White chicken. It can be made with boneless or with bones, it will still taste delicious. I, have used chicken with bones and this dish was too yummy. Its a very rich gravy made of yogurt, poppy seeds, cashewnuts and cream. It's a Mughlai cuisine and makes a fantastic party dish and mildly spiced.

Ingredients

1/2 kg Chicken - cut into medium pieces
2 Medium Onions - sliced
4 Tablespoons Heaped Yogurt - beaten
3 Long Green chillies
2 Tablespoons Ginger Garlic paste
Salt
2 Tablespoons Fresh Cream
12 Whole cashewnuts
1 Tablespoons Poppy seeds / Khus Khus

1/4 Cup Warm Milk
Whole Spices

1 Bay leaf

1 Big Brown Cardamom

2 Green Cardamoms

2 Cloves

2 Black peppercorns

1 Teaspoon Cumin seeds

1 Stick Cinnamon
Oil as required

Method

Marinate chicken in yogurt, ginger garlic paste, salt and keep aside for 1/2 hour.

Soak the cashewnuts and poppy seeds in 1/4 cup warm milk for at least 1/2 hour. Then grind this to a fine paste with the milk. Keep aside.

Saute the onions in 2 tablespoons oil, till then turn light pink then add all the whole spices and green chillies saute till the spices release an aroma ( do not brown the onions or else the color of the dish will change). Let this cool completely then grind it to a fine paste with little water.

Saute the marinated chicken with 2 tablespoons oil on high heat till chicken becomes soft for 10 mins. Add the ground onion and spice paste and saute till oil surfaces. Add the cashew and poppy seeds paste and stir till well incorporated and on low flame let it simmer for 10 minutes or till oil surfaces and chicken is done.

Keep giving it a stir after every 2 minutes or else it will burn at the bottom of the pan. Drizzle a little cream.

Garnish with sprigs of mint leaves and serve it with Hyderabadi Parathas or naan or any crusty bread.

Enjoy...

Labels : Chicken, Mughlai Cuisine, Cashewnuts, Poppy seeds, White Chicken

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Cherry Tomatoes & Lentil Feta Cheese Salad

In: Feta Cheese, French Cuisine, Healthy

This is a healthy salad, packed with proteins and fiber. A great and delicious summer salad that is vibrant in color, crunchy and tangy. This is my hubby's favorite salad. I made a bowl full for us for dinner, but he asked me prepare another helping for him again. He loves this salad. You too try it may become your favorite, because it so simple, easy and filling too.

Ingredients
12 -15 Cherry Tomatoes - halved
1 Cup Boiled Sabut Masoor Dal / Brown lentils
1 Red onion - thinly sliced
100 Grams Feta Cheese or more according to your liking
1 Tablespoon Chopped Coriander Or Parsley Leaves

10 -12 Basil leaves - torn
A Pinch of Sugar
Salt and Black Pepper to taste

For the Dressing - mix together

1 Tablespoon Olive oil
1 Tablespoon Balsamic Vinegar

Method

Slice the tomatoes In a large mixing bowl add the cherry tomatoes, lentils, onion, coriander and basil leaves and season with salt, pepper and dressing (olive oil and balsamic vinegar) mix well then crumble the feta over it.

Serve.

My Notes

Feel free to add more tomatoes or lentils or feta cheese if you are making a bigger salad.

Labels : French Cuisine, Salads, Healthy, Sabut Masoor, Lentils, Feta Cheese

1 comment

Vegetarian Mulligatawny#SoupSwappers

In: Coconut Milk, Gluten free, Healthy Dinners

Mulligatawny is prounced as Mulli ga towny. This is a classic Anglo-Indian soup, the name of which means pepper water. This is an English interpretation of an Indian dish. It's a curry soup, full of nutrients, a mouthful of goodness in every spoon. Simply delicious and comforting soup.

"Let's Go Meatless" Event for Soup Saturday Swappers was the theme given to us by our hosted Paula Begley. Made this Vegetarian Mulligatawny soup for the event.

Serves 4
Ingredients
2 Tablespoons Butter
1 Onion - chopped
1 Big Carrot - finely diced
1 Fresh Red Chilli - chopped
3 Cloves Garlic - minced
1 Teaspoon Ginger - minced
2 Apples- skinned and finely diced
2 Big Tomatoes - finely chopped
1 Tablespoon Curry Powder
1 Teaspoon Roasted Cumin powder
1/2 Teaspoon Paprika powder
1/2 Teaspoon Cinnamon powder
1/2 Teaspoon Turmeric powder
1/4 Teaspoon Cardamom powder
1/4 Teaspoon Black Pepper powder
1/2 Teaspoon Dried Thyme
1/2 Cup Masoor Dal / Red Lentils - soaked
4 Cups Vegetable Stock
2/3 Cup Coconut Milk
Salt to taste
Black Pepper powder to taste
Roasted Cashews for garnish
Chopped Coriander for garnish
Spring Onions for garnish

Method

Melt butter in a large pan / pot, add the onion, carrot, and red chili, then sauté until the onions have softened. Add the garlic, ginger, apples and diced tomatoes. Add in all of the spices and toss to coat. Add in the lentils, stock and let come to a boil. Turn the flame to low and simmer uncovered for 30 minutes.

Puree about 75% of the soup in with a stick blender. Leave some of the chunks whole, as it gives a nice texture and consistency to the soup. Return the pot back to flame, stir in the coconut milk and just warm it( do not bring it to a boil). Taste and adjust for salt and black pepper as needed.

Serve topped with cashew nuts and spring onions.

Labels : Vegetarian, Soup, Mulligatawny, Masoor dal, Soupswappers, Gluten free, Healthy Dinners, Coconut Milk

An InLinkz Link-up

5 comments

Sub Style Tuna Fish Sandwich#FishFriday

In: Cucumber, French Loaf, Lettuce

Fish or Seafood Sandwiches is the theme for the event for Fish Friday Foodies this month our host is Sue Lau. Baked a Long French Loaf With Seeds for Bread Bakers last week. Made a Sub Style Tuna Fish Sandwich, delicious and yummy.

Serves 2

Ingredients

1 Long French Loaf With Seeds - can use any french loaf

1 Small Tin Tuna fish

1/2 Cup Mayonnaise With Egg - Homemade

6 Lettuce Leaves

Tomato Slices

Cucumber Slices

Olives - Green or Black - sliced

Other add-inns of your choice

Black Pepper powder as required

Sweet Chilly Sauce as required

Method

Drain the tuna in sieve. Flake it and keep aside

Cut the bread in two pieces. Slice each piece in the center.

Spread Mayonnaise, then the lettuce leaves, tuna, sprinkle black pepper powder.

Arrange the cucumber, tomato slices, add some olives ( forgot to add it) again top it with mayonnaise

and sweet chilly sauce.

Cover it and enjoy.

Labels : Sandwiches, Tuna, Sub Style Sandwich, French Loaf, Lettuce, Tomato, Cucumber, Olives, Seafood/Fish

An InLinkz Link-up

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Buttermilk Bundt Cake with Caramel Icing#BundtBakers

In: Bundt Bakers, Bundts, Buttermilk

To day is our posting for Southern Cakes an Event for Bundt Bakers, hosted by Sue Lau. Thanking you Sue for hosting this month's event.
Ingredients
100 Grams Butter
160 Grams Caster Sugar
2 Eggs
1 Teaspoon Vanilla Essence
200 Grams All Purpose Flour
½ Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
½ Cup Buttermilk
For The Caramel Icing
25 Grams Butter
1/4 Cup Brown Sugar
2 Tablespoons Fresh Cream
½ Teaspoon Vanilla essence
½ Cup Icing Sugar or as required
Method

Sieve together baking powder, flour and baking soda.

Beat butter and sugar in a large bowl until light and fluffy. Add eggs one at a time. Beating well after each addition. Add in vanilla. Add the flour, alternating with butter milk. Beating well after each addition (batter will be thick). Pour batter into a greased and floured 10 to 12 inches ring pan. Bake on 180 degrees for 20 to 25 mins. Cool for 10 mins before removing from pan to a wire rack to cool completely.
For Caramel Icing

In a small sauce pan, combine the butter brown sugar and cream. Bring to a boil stirring constantly. Remove from heat. cool for 7 to 10 mins. Gradually add in the icing sugar until smooth and pourable icing is formed .

Drizzle over cooled cake and leave to set, slice and enjoy!!

Labels : Buttermilk, Bundts, Southern Cakes, Bundt Bakers, Caramel, International Cuisine

Bundt Bakers - Theme - Southern Bundt Cakes
Come see what we have baked up for you this month!