Sneha's Recipe

Shahjahani Murgh Handi

In: Awadhi Cuisine, Birista, Chicken

This is a very tasty and rich dish. This is called Handi because it is cooked in a Mud pot/vessel. Cooking in a mud vessel give a nutty and delicious aroma to gravy. This is an Awadhi cuisine which is rich and creamy wherein the chicken is cooked in a rich masala made with fried onions and spices.

This is a different recipe from the normal Awadhi cuisine, a twist to the traditional one, by adding mayonnaise and cheese. Do try this, its finger licking.

Ingredients

500 Grams Boneless Chicken - cut into medium cubes
1/2 Cup Yogurt - beaten
4 Tablespoons Mayonnaise With Egg-Homemade
1/4 Cup Cheddar Cheese
2 Tablespoons Desiccated coconut
1 Tablespoon Khus -Khus / Poppy seeeds
1 Tablespoon Ginger - Garlic paste
3 Large Tomatoes - finely chopped
5 Kashmiri Red Chillies - soaked in warm water
1 Teaspoon Sugar
1 Teaspoon Salt
½ Teaspoon Black Pepper powder
1 Teaspoon Roasted Cumin Powder
1 Teaspoon Garam Masala powder
½ Teaspoon Turmeric powder
4 Tablespoons Fried Browned Onions / Birista
4 Tablespoons Oil
3 Tablespoons Fresh Cream - reserve a tablespoon for garnishing
For Garnishing
1 Tablespoon Fresh Coriander - finely chopped
1 Tablespoon Mint leaves - chopped

Method

In a small mixer jar grind the soaked red chilies, poppy seeds and desiccated coconut to a fine paste.

In a bowl add chicken, ground paste rest of the ingredients mix well till chicken is well coated with spices. Then keep it for marinating for at least an hour or two.

After 2 hours heat oil in mud vessel add this marinated chicken, cover and cook on very low flame. Stirring in between after every 3 minutes so that it does not get burnt at the bottom. Cook till the chicken is done and oil surfaces. Garnish with fresh cream, chopped mint and coriander leaves.
Serve hot with rotis or naan.

Enjoy this yummy, juicy chicken pieces in a rich and creamy gravy!!!
Labels : Chicken, Awadhi Cuisine, Mayonnaise, Yogurt, Tomato, Birista, Handi

No comments

Vegetable Chilli Garlic Soup#Soupswappers

In: Bok Choy, Chilly Vinegar, Healthy

This simple and easy vegetable chilli garlic soup and it tastes incredible yum! It's soothing on cold winter evening or a rainy day.

Serves 3

Ingredients

1 Teaspoon Sesame Oil
3 - 4 Cups Vegetable Stock
1 Tablespoon Red Chilli Garlic Sauce1 Tablespoon Soy Sauce
1 Teaspoon Chilli Vinegar½ Teaspoon White pepper
A Pinch of Sugar

Salt to taste
1 Teaspoon Hot & Sour Sauce½ Cup Sliced Carrots

½ Cup Red, Green, Yellow Bell Peppers - diced
3 Cloves Garlic - minced½ Teaspoon Minced Ginger
2 Scallions - finely chopped with greens and separated

2 Tablespoons Cornflour mixed with 1/3 Cup Water
1 Small Tomato - de seeded and diced
4 Basil leaves - torn

MethodHeat a teaspoon of sesame oil in a wok. Fry the garlic until it starts to leave an aroma but before it burns. Add the onion and fry for another minute. Pour the stock, sauces and pepper and bring to a boil.

Add the vegetables and salt and boil for 2 minutes or longer until the vegetables have cooked but still crisp. Now add the cornflour paste and allow it to thicken. When thickened then add the scallions, tomato, basil and the chilli vinegar to the soup, just take a boil. Take off flame.

Serve the soup with a drizzle of chilli oil and enjoy it piping hot.

Labels : Soup, Soup Swappers, Chilly Vinegar, Vegetarian, Bok Choy, Healthy

Chili Soups For this month's Soup Saturday Event. Host is Karen
Chimichurri Pork Chili from Culinary Adventures with Camilla
Crock Pot Vegetarian Chili from Home Sweet Homestead
Slow Cooker Black Bean Chili from Karen's Kitchen Stories
Summer Veggie Chili from A Day in the Life on the Farm
Tomato-Free Ground Chicken and Red Lentil Chili from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Vegetable Chilli Garlic Soup from Sneha's Recipe

3 comments

Spicy Grilled Shrimps With Pea Risotto#FishFriday

In: Arborio Rice, Creole Spice Blend, Fish Friday

I made this risotto with sweet fresh peas for a complete yet a light meal with Spicy Grilled Shrimps. Creole spice gives a nice kick to the shrimps. Try and make this and you will love it.

Single Serving
Ingredients
For the Shirmps
1 Tablespoon Oil
1 ½ Teaspoon Creole Spice Blend
1 Tablespoon Lemon juice
200 Grams Cleaned & De Veined Shrimps

Salt to Taste

For the Risotto
1 + 1 Tablespoon Butter
1 Small White Onion - chopped
2 Big Cloves Garlic - minced
½ Cup Arborio Rice
2 Tablespoons White Wine
1 ½ Cups Vegetable broth
1/3 Cup Fresh Peas
2 Tablespoons Parmigiana Cheese - grated
Salt & Black pepper powder to taste
1 Teaspoon Lemon juice

Method
For the Shrimp

Mix the oil and creole spice blend and marinate the shrimp in it. Keep it aside for 15 minutes.

After 15 minutes grill the shrimp in a lightly oiled pan until cooked, about 3 minutes per side.
For the Risotto
In a pan boil the fresh peas till done. Drain the water and keep aside.
In a another heat the stock and keep it simmering on low flame.

Melt a tablespoon of butter in large pan. Add the onion and garlic, saute until the onion softens only, for about 3 - 4 minutes.

Add the rice

stir to coat with the butter.

Add the wine, de glaze the pan and stir while simmering until it is gone.

Add 1/2 cup of the stock at a time and stir while simmering until it is gone

and nearly absorbed.

Continue until the rice is cooked al dente.

Mix in the parmigiana and remaining tablespoon butter and stir until the cheese, black pepper powder and butter. Stir it till the cheese melts.

Mix in the peas and

give stir it well.

Remove from heat and mix in the lemon juice.

Serve this in a plate with the grilled shrimps on top.

Enjoy !!!

Labels : Single Serving, Grilled, Shrimps, Risotto, Arborio Rice, Wine, Green Peas, Italian, Fish Friday, Seafood/Fish, Creole Spice Blend, Mexican

Fish Friday Foodies - July 2019 - Grilled Seafood - Host of the month is Stacy.

Campfire Salmon from Culinary Adventures with Camilla
Grilled Gumbo from Palatable Pastime
Grilled Parma-wrapped Stuffed Sardines from Food Lust People Love
Grilled Salmon Sandwiches with Basil Dill Sauce from Karen's Kitchen Stories
Provencal Shrimp and Veggies in Foil from A Day in the Life on the Farm
Spicy Grilled Shrimps With Pea Risotto from Sneha's Recipe

2 comments

Eggless Orange Bundt With Orange Glaze#BundtBakers

In: Bundt, Bundt Bakers, Eggless

This is soft and moist delicious cake. Sent this for my Delhi family, they were very happy to receive an homemade Eggless delicious cake.

Ingredients

1 Cup All Purpose Flour
½ Cup Caster Sugar
¼ Cup Thickened Orange juice - see method
¼ Cup Oil
½ Teaspoon Baking powder
½ Teaspoon Baking Soda
¼ Cup Yogurt
1 Teaspoon Orange zest
¼ Teaspoon Orange Essence
For The Glaze
½ Cup Orange juice
½ Cup Granulated Sugar
1 Tablespoon Orange zest - cut into thin strips

Method

Take 1/2 cup fresh orange juice and place it on medium flame till it reduces to half by boiling or till it is only ¼ cup. Cool this completely, then only use it.

Grease and dust a bundt pan with flour and keep aside.
In a big bowl add the yogurt and add the baking soda in it and stir well and Keep aside for 5 minutes

In the meantime, sieve the all purpose flour and baking powder together. Then add the orange zest mix this well into the flour and keep this aside

Now to the yogurt baking soda bowl, add the caster sugar and oil, orange essence and mix well.
Now dd the dry ingredients with the reduced orange juice make a smooth batter.

Pour the batter in a greased bundt pan and bake in a preheat oven at 180 C for for 30-35 minutes or till a toothpick inserted comes out clean.

Remove the cake from oven and let it stand for about 5 minutes.

Then un-mould and cool it.

As the cake is cooling let's make the Orange Glaze

In a sauce pan add the orange juice, sugar and orange zest strips and bring to boil. Cook till the syrup thickens and reduces to almost half. It should be a thick syrup with glaze like consistency.

Use a thin skewer or toothpick to poke holes in the top of the cake, then pour the warm s syrup all over the cake so that it soaks through.

Spread the thick glaze over the top of the cake. Add the orange strips also on top and leave to cool.

Enjoy with a hot cuppa of tea ️ or coffee

Labels: Summer Fruits, Bundt, Bundt Bakers, Orange, Eggless, Orange juice

Bundt Bakers

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

Summer Fruits Bundt Cake - Hosted by Kelley Meyer

Amaretto Glazed Berry Bundt by Sweet Sensations
Buttermilk Raspberry Vanilla Bundt by Food Lust People Love
Cherries with Cherry Cheese Bundt Cake by PatycoCandyBar
Eggless Orange Bundt With Orange Glaze by Sneha’s Recipe
Fresh Strawberry Bundt by A Day in the Life on the Farm
Mango Bundt Cake and Frosting by Merce’s cake
Mini Strawberry Bundt Cake by Simply Inspired Meals
Peaches and Cream Bundt Cake by All That’s Left Are The Crumbs
Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

4 comments

Mango Ice Cream#FantasticalFoodFight

In: 4 ingredients, Eggless, Evaporated Milk

Welcome to our event of Fantastical Food Fight, our theme for the month is: ICE CREAM. Since it's the season for King of Fruits - Mango which are in abundance, made an ice cream with it.

This ice cream does not require an ice cream machine, a hand beater or a blender too will work fantastically if you wish to make it. Just requires 4 ingredients to make it.

It's so delicious and yummy you will love it, do try it.

Ingredients
200 Ml Evaporated milk -Homemade
200 Ml Condense milk - chilled in the refrigerator
1 Cup Mango puree
1½ Cup Whipped Cream
Method
Freeze the Evaporated milk -Homemade for at least 6 hours.

After that only beat / whip until it doubles in volume.
Mix in cold condense milk and beat again till creamy. Now fold in whipped cream , mix it well. Pour this into an airtight container and freeze it for 12 to 15 hours.

When frozen , remove it into a big bowl and beat it again till it doubles in volume / it becomes light fluffy, now add the mango puree and beat till well mixed. Pour this a big air tight container and freeze until set.