Chicken Shezwan Rice

Hello Friends,

So I am back with another simple recipe. This time I am making a dish with left over boiled rice. So let’s add those Indian spicy sauces and stir up some Shezwan fried rice. I know its not the right season to have some spicy stuff. But you can always cool down with some smoothies and coolers. It’s a small hint to whats coming next on the blog. 

So this rice I made is an Indian fusion of popular chinese fried rice recipe which is flavored with schezwan sauce.  We see a lot of dish on street carts as it’s a popular street food with office goers and college students. It is also a good option to order during main course in many fine dine restaurants

Ingredients

1. ·         2 cups Basmati rice 
2. ·         250 gms chicken
3. ·         2 tbsp oil
4. ·         1 tbsp garlic finely chopped
5. ·         I bundle of spring onions
6. ·         ½ cup carrot thinly sliced
7. ·         Salt to taste
8. ·         2 tbsp schezwan sauce
9. ·         1 tbsp soy sauce 

Method 

1.      Here it is very important to prep before the actual making of the dish. So you can finely chop up the vegetables and keep them ready.
2.      Boil the chicken with salt, shred and keep aside.
3.      In a large wok/kadai, heat oil and saute garlic on high flame. Add the chopped onion bulbs till they get sweaty.
4.      Now add the finely chopped carrot and cabbage and stir this for a minute.
5.      Chicken can be added at this stage. Keep some chicken aside for garnish
6.      In the wok, add schezwan sauce, soy sauce, and salt.
7.      Add the cooked rice and mix with a heavy hand so the rice gets coated with the masala.
8.      Gently mix in the greens of the spring onions.
9.      Garnish with some boiled chicken and greens.

   Make a simple soup to serve along
    Enjoy it piping hot at family meal time. Makes a great quick morning dabba too.

Easy Quick Butter Chicken

Hello friends,

I am back with another chicken recipe. Butter Chicken is actually the one of the easiest curries to make. It can be cooked up in 30 minutes flat.   It's best enjoyed when the gravy is rich, creamy and a tad bit sweet.

Each restaurant will serve up a different looking or tasting dish. But what is the secret of a lip smacking butter chicken?
Spicy or sweet?
Shredded chicken or chunks?
Well, there is no fixed rule for this.
You can always adjust the heat level to your liking by adding more or less spices and sugar.

I make a non indulgent version of less cream and cashews when we dine alone. But never compromise when I have guests because it's my time to impress. 😎😉

So note the ingredients and stir up some delicious Butter Chicken. For this recipe I used fresh, hygienically packed Zorabian chicken.

 It's available on bigbasket.com or various stores across 15 cities in India. Best part is it's halal meat.

Ingredients

• 500 gms boneless, skinless Zorabian chicken
• 2 tbsp butter
• 2 big onions
• 1 tsp chilly powder
• 1 cup plain yogurt/cream
• 1 tsp turmeric powder
• 1 tsp tandoori chicken masala
• 1 tbsp ginger garlic paste
• 2 tomatoes
• 2 tsp tomato ketchup
• 2 tbsp tomato puree
• Handful of cashews
• 1 tbsp  dried fenugreek leaves ( kasturi methi)
• Corriander/fried onions for garnish
• Salt to taste

Method

1. In a pan, take one tbsp butter and  over medium-high heat, brown the pieces of the chicken on each side.

2. This doesn't have to completely cooked. Cut and cube it up. Keep aside.

3. Add another 1 tbsp of butter in the pan over medium heat. Add the onion, and cook until they begin to brown.

4. Now add the cashews, ginger garlic paste, garam masala and chili powder. Stir to combine all the masalas.

5. In a grinder blend this mixture to a paste.

6. Dry roast Kasturi methi, crush and powder.

7. Also combine tomato puree and ketchup. And curd and cream ready to add in the cooking process.

8. Add the ground onion mixture back to the pan, to this add tumeric, salt, pureed tomatoes, ketchup and cook for about 2-3 minutes.

9. Bring the mixture to a simmer, now add the chicken, kusturi methi and let cook for five minutes before adding the curd and cream.

9. Let it simmer for 2-3 minutes. Enjoy the buttery aroma as it bubbles.

10. Serve garnished with corriander, birista, alongside rice and naan.

I dedicate this dish Moti Irani, sweet pearl of mine. A dish I want her to enjoy.

Maash ki Daal ( Hyderabadi style )

Hello friends,

Food is a great way to bond. Exchanging recipes while discussing what we cook at home is a common topic with friends and neighbors. A dear friend of mine from Hyderabad often referred Maash ki daal as an everyday breakfast item and very easy to make. Every time I asked her what she had cooked that day, she always added Maash ki daal to the list.

Maash or Urad dal is a great source of protein and iron and it's pretty low in calories. The simple ingredients added to the recipe make it more healthy and tasty.
It is a dry daal and is eaten with roti. Adding mint, fried onions and lime take it to another level.

Here is the simple recipe. Note the  ingredients and get your apron on.

Ingredients

1 cup urad daal
1  big sliced onion
1 tbsp ghee
2 slit green chillies
2 big garlic cloves
1 tsp  black pepper powder
1/2 tsp cumin powder
1 tsp  cumin seeds
1 tbsp mint leaves
Coriander leaves
Water as required
1 tbsp fried onions (birista)
1 tsp butter
Salt to taste

Method 

1. Soak the daal for minimum 2-3 hours.

2. In two cups water cook the daal but not completely. Leave it a little raw.

3. In a pan, heat ghee, sauté sliced onion and then add cumin seeds, finely chopped garlic and slit green chillies.

4. Then add lentil, black pepper, cumin powder, salt and let it cook.

4. When lentil cook and get tender, transfer to another dish.

5. Add fried onions to butter and then pour on the cooked maash daal.

6. Take it out in a platter,  garnish with green chili, coriander, mint and serve hot with naan or chapatti.

Variation 

I have tried another variation which is equally finger licking good. Add ginger slices instead of garlic and tomatoes instead of onions. Keep this consistency a little thin not dry.

Also note some people add red chillies to the daal. But I prefer red chillies in non veg and green chillies in my vegetarian dishes.

Masaledar Lobia - Black eyed beans cooked with dill

Hello friends,

The Indian name for Black Eyed Pea is Lobia or Chowli but we Parsis call it Chora. It is cooked when a housewife is tired of cooking usual sabzis and wants to cook an interesting dish. Sometimes to avoid non veg on the dinner table and give her family some variety. It is also known as cow peas in English. They are good source of iron, calcium and protein. It can be cooked in many ways. Mostly combined with tamarind or  kokam to add tanginess to the gravy.

It can be eaten with rice or roti.  I combine it with Suva bhajji  or Dill to add more nutrient value to the dish. Dill has an unique taste and distinct flavour.  I like it soupy style. Check out the easy recipe and note the ingredients.

Ingredients

1 cup Black eyed pea/cowpeas
1 onion
2 tomatoed
1/2 tsp cumin seeds
1 tsp ginger garlic paste
1 cup chopped dill
½ tsp  turmeric powder
1 tsp Chilli powder
1 tsp Cumin seeds/jeera powder
1 tsp Coriander powder
 ½ tsp Garam masala powder
Oil – 2 tbsp

Method
1. You need to soak the black eyed peas overnight or for 5 hours. Give it a strong rub while washing to ignite the soaking process.
2. Put it in a pressure cooker with a little salt and cook for 3 whistles or until soft.
3. Heat oil in a pan, add cumin seeds, when it sizzles, add finely chopped onions and sauté till it turns translucent.
4. Now add ginger, garlic and sauté for a few more minutes.
5. Add the dry spices, tomatoes and finely chopped dill leaves.
6. After tomatoes are cooked, add garam masala, boiled  black eyes peas and ½ cup of water and simmer for 10 minutes.
7. Let the consistency of the gravy neither thick nor thin.
8. Garnish with coriander leaves.
9. Now your dish us ready to be relished
10. Serve it with roti or rice. If you want it soupy style, add some raw chopped onions and garlic sev, Trust me you will love this interesting combination. 😇😇😇

Let's chat about chaat and make some Dahi Puri

Hello friends,

There is no fixed recipe of making a chaat. Every stall vendor or restaurant uses different ingredients and garnishing to make it attractive. Just the look of a chaat stall makes my mouth water. Be it pani puri or Ragda pattice I can never refuse a plate of this deliciousness. Recently two montgm back a groig of freinds went to khau Galli, Like Parle tonexplore street food and indulge on some chaats. 

Dahi puri is on top of my list. Love the sweet curd, crunch of puri topped with chaat masala, jeera powder, peanuts and pomegranate. Yumm! With this thought I am salivating again. I just can live on chaats. And you? 

Recently I stirred up some healthy dahi Puri at home with sprouts instead the potato filling. Take a note of ingredients. And enjoy chaast indoors with your family.

Ingredients

1. ·         1 cup plain curd/yogurt
   ·         1 packet pani puri puris
   ·         1 tsp chaat masala powder 
   ·         1/2 cup nylon sev 
   ·         1/2 tsp Salt Black 
   ·         1 tsp Chaat Masala powder
   ·         1/2 tsp Red Chilli Powder
   ·         1 cup boiled green moong sprouts
   ·         1/4 cup Green Chutney (Mint Coriander Chutney)
   ·         1/4 cup Sweet Chutney (Tamarind Dates Chutney)
   ·         Corriander for garnish
   ·         A pinch of sugar 
   ·         half a chopped onion
2. 
   
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   Method

1.    To make one plate of dahi puri, place  5-6 puris on a plate. Break open the weaker side by tapping with your nail. You can also use a back of a spoon to make a hole.
2.  . Add a little (about one tea spoon) of bolied spouts in each puri.
3.     Add 1/4 tsp each of green chutney and sweet chutney.
4.    Now take the  curd and beat it well. add salt and sugar to it. Add a big spoonful of fresh curd in and on the puri. It is perfectly ok if some curd overflows.
5.    Sprinkle chopped onion, sev, chaat masala, red chili powder. 
6.   Garnish with some nylon sev, coriander , peanuts pomegranate and a drizzle of sweet tamarind chutney. 
7.    Now Dahi Puri is ready to dig in. Serve immediately or gets soggy and you wont enjoy it.

Eat with all your senses. Let the sweet curd entice your tastebuds. Close your eyes and savour all the mix of spice and sweetness.

You can make some easy pani Puri watwr and enjoy this with sprouts too. That's what I do when my bhel walla bhaiya goes on leave.  😘😅😂😋😍

Chicken liver masala

Hello friends, 

Are you ready for another  non vegetarian recipe. This time I am preparing a dry dish that can be eaten with roti or just a nice big salad if you wish to avoid carbs at night. 

Know more about Chicken Liver( Kalegi)

1. Chicken liver does contain a large amount of cholesterol, but it also supplies healthy doses of many essential vitamins and minerals. 

2. Chicken liver also provides a healthy dose of iron and zinc. Iron enables your body to use oxygen efficiently and to make new red blood cells. 

  3. Liver is filled with protein and is an excellent source of vitamin A, vitamin B-12, riboflavin and folate.   

 

 

There are many people who don't like taste of kaleji but this recipe is easy and healthy, worth a try.  So now let's prepare this simple chicken liver masala.

Ingredients 

• 250 gms chicken liver
• 2 onions
• 2 tomatoes 
• half tsp Cumin seeds
• 1 tsp ginger garlic paste 
• 2 tsp tomato ketchup
• 1 tsp red chilli powder 
• 1/2 tsp turmeric powder 
• 1 tsp dhania powder
• 1/2 tsp garam  masala
• Few coriander leaves for garnish
• 2 tbsp oil 

Method

Make the onion tomato paste

Add liver, potatoes and water

• First wash the chicken liver very well under running water.
•  In a pan, heat oil. On a high flame, add  finely chopped onions, cumin seeds and ginger garlic paste. Stir and cook like onions gets translucent.
  
• Add the chopped tomatoes, dry spices, tomato ketchup and saute till oil leaves the side of pan and tomatoes get cooked.
• Now add chopped potatoes, liver  and salt to taste. Let it cook in the onion/tomato masala.
• Stir and cook well, add a little water to dish and cover and cook till water evaporates.
   
• Liver cooks fast, do not over cook or it will get hard and rubbery.
• Garnish with coriander leaves. And serve with a dash of lime.
  
    
  
  Do let me know if you would prefer me to do vegetarian or Non vegetarian dishes in my future posts. Check out another easy and delicious Chicken Liver Recipe here