Express Chicken Fry

This recipe has been contributed by my brother-in-law, who has moved to Mumbai recently. Since, he would be getting his family shifted only by March/Apr’10, presently he’s staying alone in Mumbai. He used to come back from office only after 8:30 pm and still wanted to have a chicken dish cooked at home. In this process, he has developed this recipe which is fast to cook and extremely healthy as it is cooked without using any of the spices but still very good to eat.

Ingredients:

500 gms of chicken (4 pcs of chicken legs)

2 large size onions

8 cloves of garlic

Small piece of ginger

2 nos of green chillies

1 medium size capsicum

½ tsp jeera (cumin seeds)

½ tsp turmeric

Salt – according to taste

Cooking time + preparation time – 25 minutes

Method:

1.Wash the chicken legs thoroughly and make 2 – 3 slits in each of them with kitchen knife. Fill up a sauce pan with enough water and put the chicken legs on high flame for boiling. Add 1.5 tsp of salt and 4 cloves of garlic in the water.

2. While the chicken is getting boiled, cut the onions and capsicum in ½’’ size juliennes. Cut the ginger, chillies & balance garlic cloves in thin strips.

After around 10 – 12 minutes of boiling, get the chicken off the fire, drain the water and pat them dry with tissue paper.

3. Heat oil in a frying pan and put the chicken legs on hot oil. Fry them by turning them occasionally until the color become golden brown. Bring the fried chicken on a plate.

Add cumin seeds to the hot oil. Then add ginger, chillies and garlic to that. After about 30 seconds, add juliennes of onion & capsicum.

4. When the onion and capsicum are softer, add turmeric and salt to that and keep on stirring.

After another 2 minutes, add the fried chicken legs and wrap them with the fried onion and capsicum. Stir fry for another 2 minutes and switch off the flame.

Serve with hot rice & dal or hakka noodles.

Potol Posto (Stripe gourd with poppy seed)

Potol posto is a very common vegetarian dish among Bengalis. Posto means poppy seed is one of the spice which is often used for vegetarian preparations along with combination of different vegetables like Potato, Stripe gourd(potol/parwal), Snake gourd, ridge gourd et.. Here I tried to make something different by adding Potol/parwal/Stripe gourd only and it came out very tasty. I have posted this recipe for the event"Think spice think poppy seeds" in Radhikas and Sunita's blog.

Ingredients:

500gms. Potol/Parwal/Stripe gourd

3 tsp Posto (poppy seeds)

3 green chilli's

1 tsp. turmeric powder

1 tsp. fenugreek seed

salt(as per taste)

sugar (as per taste)

Method:

1. Peel off the stripe gourd and give a slit lengthwise. Heat oil in a pan and saute them in low flame until becomes soft. Take it out and keep aside.

2. Grind poppy seeds and green chili together to get a paste.

3. Heat oil in a pan and add fenugreek seeds. Now add poppy seeds paste and turmeric powder and little water.Fry the masala until oil gets separated from it.

4. Add cooked stripe gourd, salt and little sugar. Add little water and stirr for a couple of minute. Cover it and let it cook for 5 to 6 minutes. Remove it from fire and pour in a serving bowl.

Serve hot with plain rice.

Banana kofta curry

Hello friends! I m back after a long break. I truely missed all of you and my blogging world. But this time I have come back with lots of new, more delicious and innovative recipes which I am going to share with you. The first one among this "Raw Banana kofta curry". As we all are aware of the nutritional fact of raw banana as a good source of Dietary Fiber, Vitamin C, Potassium and Manganese, and specially Vitamin B6 and Iron. But we hardly know any delicious dish made of Raw banana. This is a pure vegeterian dish mainly for those veggies who doesnt eat Onion and garlic also.

Ingredients:

3 nos. Raw Banana

2 Large potato

2 tsp corn flour

1 tbsp. Ginger paste

2 chilis crushed

2 whole red chilis

1 tsp. roasted fennel seed(sauf/Mouri).

1 tsp. paanch phoron(whole Cumin, mustard, fennal seed, black cumin, fenugreek)

2 Bay leaves.

2 tsp. Turmeric powder

1 tsp.Coriander powder

2 tsp. Red chili powder

1tsp. Cumin powder

2 tsp Garam masala powder

Salt as per taste

2 tsp.sugar

1 tsp ghee

Method:

1. Cut each bananas and one Potato into halves and Boil them in a pressure cooker. Peel them off and mash together to get a soft and smooth dough.

2. To the mashed banana and potato add 2 tsp corn flour, turmeric powder , red chili powder, garam masala, roasted fennel seeds, salt and 1 tsp sugar. Mix thoroughly and make small balls from them. Now Heat oil in a deep bottomed pan and deep fry them until become golden brown in color.

3. Cut one potato lengthwise to make long pieces. Fry them in oil until becomes soft. take it out and keep them aside.

4. Heat oil in a pan and add bay leaves and red chilis. Now add paanch phoron and after few second put ginger paste and crushed green chili. Fry the mixture for sometime.

5.In a bowl mix cumin powder, coriander powder, red chili powder, turmeric powder together with little water in order to get a paste. Now add the masala paste to the pan and fry again until the oil gets separated from it. Add Salt and sugar as per taste . Now add fried potato pieces. and mix them for a couple of minute. Add 3 cups of water and garam masala.

6.Cover the pan with a lid and let it cook for 6 to 8 minutes. Now add Banana koftas and immediately remove from fire and pour in a serving bowl. Add 1 tsp of ghee.

Serve hot with plain steamed rice

Chili Soya

As we all know 'Chili Chicken'is a popular chinese dish. I tried to make another version specially for veggies who love chinese preparations. I named it as 'Chili Soya' as I have replaced Chicken with Soya chunks. It is having the same taste as that of a chili chicken but it is a veg preparation where using egg is optional. I personally recomend this recipe to all my viewer friend as it is as delicious as it looks.

Ingredients:
100 gms Soy chunks (nuggets)(I have tried with Nutrella brand Soya)
100 gms cornflour
1 egg (Pure veggies can avoid using egg)
2 tsp. ginger garlic paste
Pinch of food color
1 large onion (cut into cubes and separate all the layers)
1 Capsicum (diced)
4 green chilly (choped)
5 Garlic cloves (chopped)
1 tbsp. soya sauce
1 tsp. Chili sauce
1 tsp vinegar
3 tbsp tomato sauce
1/2 tsp pepper powder
1 tsp red chili powder
Salt
Sugar
Spring onion
Oil


Method:
1. Soak Soya nuggets and pressure cook with 1/2 tsp.salt. Squeeze out excess water and keep aside.

2. Mix 1/4 cup corn flour, 1 egg (optional), 1 tsp ginger garlic paste, food color, red chili powder and salt in a bowl with water to make a smooth batter (batter should be thick enough to coat the soya properly without dripping). Now heat oil in deep bottomed pan. Now deep soya chunks in the batter and drop into oil and deep fry those soy balls until it becomes Golden brown in color. Take it out and keep aside.

3. Heat oil in a nonstick flat bottomed pan. Add copped garlic and chopped chili. Now add ginger garlic paste and saute for a minute. Add onion and capsicum and saute again for 3 to 4 minutes.

4.Add soya sauce, chili sauce and vinegar. Stir vigorously and add tomato sauce, pepper powder salt and sugar. Keep on stirring for 3 to 4 minutes. Add soya balls and mix properly with the curry.

5.Mix 1 tbsp of cornflour in 1 cup cold water and pour the mixture in the pan. Add chopped spring onion. Cover with a lid and let it cook for 5 to 6 minute. when the gray become thick take it out and serve in a bowl.

Garnish with chopped spring onion and serve with Noodles or fried rice.

Semai payasam (Vermicelli Kheer)

Payasam or Payesh is a well known dessert/sweet dish. It can be made for any occasion specially during festivals. Semai Payasam is made with Semolina Vermicelli, milk and dry fruits. It is extremely delicious and easy to cook and take less cooking time as compared to other versions of Kheer.

Ingredients:

250 gms vermicelli (broken)
2 litrs milk
1 cup sugar
40 gms Raisins
50 gms Cashew nut
1 tsp. Ghee
2 Bay leaves
4 cardamom (Coarsely grounded)

Method:

1. Soak raisins in water for at least 2 hours.

2. In a pan add ghee. Now add broken vermicelli and roast until it become golden in colour. Take it out and keep aside.

3. Take a large pan or handi and add milk and boil it. Reduce the flame and add bay leaves. Stir the milk for 8 to 10 minutes so that the volume get reduced to 1/3. Now add 1/2 cup of sugar. Stir well to mix the sugar uniformly.

4. Add roasted vermicelli, soaked raisins and cashew nut. Stir continuously for 6 to 8 minutes. Now turnoff the flame and pour it in a serving bowl. Sprinkle cardamom powder and stir it with a spoon .

Decorated with cashew halves and the payasam is ready to serve.

This post goes for the event "FIL- Milk" conducted by Sanghi of Sanghi's Food Delights

Soya Beans Curry

'Soya Beans' are considered to be "Food Powerhouse" of nutrients, mainly proteins. It also contains all the essential fatty acids, calcium, magnesium, lecithin, riboflavin, thiamin, fiber, folic acid and iron. So it acts as perfect replacement for meat, fish and dairy products specifically required for the vegans and vegetarians. So if you are looking for a way to get healthy lean protein in your diet, try incorporating some soy protein sources into your diet.

This curry is made specifically keeping in mind all those nutritional benefits of Soya beans.

Ingredients:

1 cup Soya beans

1 large potato (Diced)

1 carrot (diced)

2 bay leaves

2 cinnamon stick

2 clove

2 cardamom

1 tsp cumin

1 Large onion (grated)

1 tbsp. ginger garlic paste

1 tsp. turmeric powder

1 tsp. coriander powder

1 tsp. cumin powder

1 tsp. chili powder

1 tsp garam masala powder

2 tbsp tomato puree/ tomato sauce

Salt

sugar

Chopped coriander

Sprouted Mung

Method:

1. Soak Soy beans overnight. Boil them in a pressure cooker along with little salt. Drain out excess water and keep aside.

2. Heat oil in a pan and fry diced potato pieces until golden brown. Take it out Keep aside. To the remaining oil add bay leaves and whole garam masala (cardamom, cinnamon, clove) and cumin.

When cumin turns black add grated onion and ginger garlic paste. Fry them and add turmeric powder, coriander powder, cumin powder, chili powder and little water. Fry the masala until the oil gets separated from it.

3.Now add fried potato pieces, diced carrot and salt. Saute for 5 to 6 minute with regular stirring. Now add boiled soy beans and stir again.

4. Add tomato puree or tomato sauce and garam masala powder and 1/2 tsp sugar. Stir for sometime and add 1 cup water. Cover it and cook it for another 6 to 8 minute in medium flame.

Garnish with chopped coriander and sprouted mung. Serve with roti , naan or plain rice.

This post goes for "Food for seven stages of life- Pregnancy(Zero hour)" hosted by Sudeshna of "Cook like a Bong" and Radhika Vasanth of "Sourashtra Kitchen". All the best for such a great event.

Entries for Spotlight: Fish Event

Flollowing recipes are going for Spotlight:Fish event conducted by Indrani of Appyayan :

Thanks Indrani for conducting such wonderful event

1. Maachher Muror Ghonto (Fish Head curry)

2. Maachher Kaaliya (Fish in yogurt).

3. Tangra maachher Jhol (tangra fish curry)

4. Shorshe Maach (Fish with mustard).

5. Maachher Muror daal (Fish Head Daal).