Tuesday, July 20, 2010

Spicy chicken curry

I make this dish for Nitin sometimes. He loves to eat this with fulka or plain rice. This recipe is basically my Mom's recipe.

1 lb chicken cut in medium sized pieces
1 small onion
5-6 garlic cloves
1/2 inch ginger
2-3 green chillies
salt to taste
chilli powder to taste
1 tbsp coriander powder
1/2 tsp turmeric powder
1 tbsp oil

For tampering:
2 tbsp clarified butter
1 big onion chopped
1 leaf tejpatta
1 3-4 inch piece of dalchini (cinnamon stick)
1 big cardamom
1 tsp cumin seeds

Grind a small onion, ginger, green chillies and garlic. In a pressure cooker, put oil the grinded mixture,  turmeric powder, coriander powder, salt and red chili powder. Add chicken and 1/4th cup water. Pressure cook until one whistle comes at high flame. Now leave the pressure cooker at sim flame for 10 minutes. In a big pan, add clarified butter. When it is hot add cumin seeds, cardamom, tejpatta and dalchini. Now fry onions well. Transfer the mixture of pressure cooker in this and cook for another 5 minutes. The curry is ready.

Paneer ka paratha

Paneer parathas are one of the yummiest things one can eat!!!
So without wasting any time here is the recipe.


For filling:
1/2 lb paneer grated
1/2 onion chopped in small pieces
1 tsp coriander powder
salt to taste
red chilli powder to taste
A handful of cilantro leaves chopped

For the paratha:
1.5 cup wheat flour
water to make dough
pinch of salt

Mix wheat flour and pinch of salt and make a soft dough with room temperature water. Keep it for 30 minutes.
Heat tava on medium flame. In a bowl, mix all the ingredients for the filling. Take a table tennis ball sized ball of dough and roll it little bit. Put 1 tbsp of filling and close the ball. Now roll it and shallow fry it on tava. Serve hot with pickle.

Sunday, July 18, 2010

Gobhi paratha

Gobhi ke parathe, dahi, achar aur makkhan...yum yum yum....... exactly thats what was our dinner just 2 days back. We overate and then desperately looking for hajmola :)

Anyway here is the recipe:

1/2 cauliflower grated
1 potato boiled and grated
1 tsp roasted cumin crushed
1 tsp coriander powder
red chilli powder to taste
salt to taste
1/2 tsp garam masala

2 cup wheat flour
a pinch salt
Water to make dough

Make a soft dough of wheat flour and pinch of salt.
Mix cauliflower, potato, and all the spices.
Heat a tava. Make a table tennis sized ball and flatten it with hand. Put 1 tbsp cauliflower filling and make a fall. Roll it roughly 7-8 inch in diameter. Shallow fry it on tava. Serve with pickle, chutney or yogurt.

Saturday, July 17, 2010

Sewai Upma

A delicious yet simple breakfast on a Sunday morning!!!!!!!!!

100 g Sewai
2 tomato
few curry leaves
pinch of cumin seeds
pinch of mustard seeds
2 green chillies chopped
few cashewnuts broken in pieces
few roasted peanuts
1/2 cup vegetables chopped (carrots, peas, cauliflower etc)
1/2 onion
1 tsp ginger garlic paste
salt to taste
2 tbsp oil

In a big vessal, boil 7-8 cups of water. Add sewai and let it cook until sewai is soft (4-6 minutes). Drain water and keep boiled sewai aside. In a pan heat oil. Add mustard seed, cumin seeds. Add curry leaves. Now put onion and other vegetables. Put salt and cook covered until veggies are tender. Now add cashews and peanuts. Add chopped tomatoes and cook until tomatoes are tender. Finally add sewai and stir it well. Let it cook for 3-4 minutes. Serve hot.

Butter Chicken

Sorry for the looong delay in posting....just got busy :)
If your husband eats chicken and you have to pamper your husband then this is the recipe!!!
I made it on Nitin's birthday.  Believe me, all my gifts one side and butter chicken other side.

Here is the recipe for this absolutely amazing butter chicken (Nitin says so :))

1 lb boneless chicken legs (if you use chicken breast, it becomes very elastic after frying!)
1 tsp ginger-garlic paste
1/4 tsp salt
1/4 tsp red chilli powder

1 onion chopped
4 tomatoes (medium size) chopped
1/2 inch ginger chopped
5-6 garlic cloves peeled and chopped
1/2 bunch cilantro (washed and chopped)
2-3 green chillies chopped
A handful of cashew
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1 tbsp coriander powder
1 tsp garam masala
Salt to taste
Red Chilli powder (optional)
3 tbsp whipping cream
3 tbsp oil
2 tbsp butter

Marinate the chicken pieces in ginger garlic paste and 1/4 tsp salt and 1/4 tsp chilli powder. Keep them aside for 15 minutes. Heat oil in a deep pan. When oil is hot, shallow fry chicken pieces both sides and keep them aside. In the remaining oil, add cumin seeds. When they crackle, add onion, green chilli, chopped ginger and garlic. When onion becomes transparent, add turmeric powder,  salt, chilli, coriander powder, red chilli powder and garam masala. Add chopped tomatos and 1/2 cup water. Let it cook until tomatoes are tender. Add chopped cilantro and cashews. Cook for 5 more minutes covered. Now switch off the heat. Let the mixture cool a bit and then grind it well.

In a pan, heat butter. Add this grind mixture. Add chicken pieces and desired water (roughly 3/4-1 cup). Cook it covered. Stir occasionally. Now add whipping cream and cook for 5 more minutes. Garnish with chopped cilantro. Serve hot with jeera-rice or puris or naan.