A fish curry which any beginner in the kitchen can try out. With very few ingredients this fish curry can be made in minutes yet be very different and unique in taste. The gravy resembles a lot to the traditional Kerala style Varutharacha meen curry but does not involve any of those difficult steps.. try this easy fish curry and impress your loved ones.

Ingredients

• Fish: 500 gms ( i used mackarel)
• Coconut Oil: 4 Tbsp
• Shallots: 6-7 nos chopped
• Chopped ginger : 1 Tsp ( Optional)
• Coriander Powder : 1 Tbsp heaped
• Kashmiri Chilli powder : 1.5 Tbsp heaped
• Turmeric : 1/4 Tsp
• Thick Coconut Milk : 300 ml 
• Salt to taste
• Curry leaves
• Pot tamarind / Kudam puli ( cambogia ): 3 small pieces

Method

1. Add oil to a non stick pan or kadai ( preferred not to use earthen pot) and when oil is hot add the shallots and saute until light brown
2. Reduce flame and add all powders and saute till oil separates ( about 2 minutes)
3. Immediately add the fish and coat well with masala and allow to fry in the masala for 2-3 minutes. 
4. Now add the thick coconut milk and pot tamarind and wait for the boil. Once it starts boiling add salt, close and cook for 10-12 minutes on medium flame. Once the fish is cooked add the curry leaves and switch off flame.

Note: You can use fresh coconut milk or powder. I used about 5 tbspn of coconut milk water mixed in 300 ml of lukewarm water to make thick coconut milk. Either way tastes good. 

Easy Cooking!!

Shabana 

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Kappa Biriyani

Ingredients

• Tapioca: 1/2 Kg
• Turmeric: 1/4 Tsp for cooking Tapioca
• Coconut Oil: 2 Tbsp
• Curry Leaves: handful
• Green Chilli: 2 nos
• Ginger garlic paste or crushed: 1 Tbsp
• Onion: 2 medium sized chopped to small pieces
• Red Chilli powder: 1 Tsp
• Coriander Powder: 1/2 Tsp
• Turmeric powder: 1/2 Tsp
• Garam Masala: 1/2 Tsp + 1/4 tsp
• Cooked Beef: 1 cup ( Cooked with turmeric and salt and water. Keep the beef ready with the water)
• Egg : 1
• Salt

Method

1. Cook beef with turmeric and salt and keep aside

2. Cut the tapioca into small pieces and cook with plenty of water 1/4 Tsp turmeric and salt. Once cooked drain water and smash the tapioca well.

3. Heat oil and add curry leaves, green chilli and ginger garlic paste and saute well.

4. Add the onion and saute well

5. Add all the powders and saute well and add the beef with the cooked water. Mix well and add the mashed tapioca to the masala

6. Add the egg and 1/4 more tsp of garam masala and mix well till the egg is cooked and well incorporated. Serve hot.

Spicy Cooking!

Shabana

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 A very different and abundantly flavoured rice which was the outcome of collaborating two famous Arabic dishes - Al Faham and Mandi. One of those best dishes I have had. Try it to believe it! The method of cooking the chicken is very similar to the way Al Faham is made and rice is a version of Mandi with my own tweaks and twists. 

Ingredients

For the Chicken

1. Chicken : 1 Kg ( Cut into pieces)
2. Garlic : 10 cloves
3. Ginger : 1 inch piece
4. Green Chilli
5. Mint leaves : a handful
6. Salt : 1/2 Tsp
7. Vinegar : 4 Tbspn
8. Coriander Seeds : 4 Tsp
9. Garam Masala powder : 1 Tsp
10. Cumin Seeds/Powder : 1 Tsp
11. Black pepper : 1 Tbspn
12. Chicken Cube : 1
13. Turmeric : 1/2 Tsp
14. Dried Red chillies : 10
15. Coriander Leaves
16. Oil :2 Tbspn + 5 Tbspn

For the Rice

1. Oil : 2 Tbspn
2. Carrot : 1/2 thinely sliced
3. Cashews : 10
4. Raisins : 10
5. Cinnamon : 1 inch stick
6. Cardamom : 4
7. Cloves : 4
8. Onion : 1 sliced
9. Ginger Garlic Chopped : 1 Tsp each
10. Green Chillies : 2 whole
11. Peppercorns : 1 Tsp
12. Tomato : 1 ( Just beat in the mixie)
13. Salt : 1.5 Tsp
14. Dry lime :1
15. Chicken cube :1
16. Tomato Ketchup : 1 Tbspn
17. Kabsa Masala : 1 Tbspn
18. Water : 7 Cups
19. Potato: 1 Cubed
20. Rice : 4 Cups ( Long Grain Basmati)

Method

1. Take ingredients from 2 to 7 in the first list in a blender and make a paste
2. Marinate the chicken with this paste and rest for 1 hour
3. Make a fine powder of ingredients 8 - 13 and add this to the marinated chicken
4. Coarsely crush the dry red chillies and add this also to the chicken and marinate well along with 2 Tbspn oil
5. Set aside the chicken for another 1 hour if time permits else cook right away
6. Heat 5 Tbspn Oil and add the chicken and cook on low medium heat by flipping over in intervals. Add the chopped coriander leaves in between the cooking process.
7. While the chicken is cooking prepare the rice. Soak 4 cups basmati rice
8. Heat 2 Tbspn oil and fry the carrots and cashews and raisins for 2 mins and take it from the oil
9. To the same oil add the whole masala in list 2 ingredients
10. Add the ginger garlic and green chillies. Saute for a minute
11. Add the chopped onions and saute for 5 mins
12. Add the tomato puree and cook
13. Add kabsa masala, dry lime, peppercorn and chicken cube and mix well ( List 2)
14. Add water and allow to boil
15. Add the washed rice and potato
16. Cook until fry
17. Now the chicken and rice is ready
18. Put all the chicken pieces and masala on top of the cooked rice and dum for 5 mins by keeping a piece of burnt coal. This enhances the flavour but not necessary to do it
19. Serve hot

Spicy Cooking!!

Shabana

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 Who doesn't like biriyani? Fresh/frozen minced meat is something that is very cheap and easily available in everywhere, especially in Middle East. Its quite handy if you can store few of them in your freezer and cook this biriyani with it when you are short of time and regular meat. I personally prefer only fresh meat over frozen meat but this Kheema is an exception. You can make tasty biriyani within no time and always available ingredients.

Ingredients

• Ghee - 1 Tbsp
• Oil - 1 Tbsp
• Onion - 4 no. chopped
• Green chili - 2 no. chopped
• Ginger garlic paste - 2 tsp
• Tomato - 2 nos chopped
• Turmeric powder - 1/2 tsp
• Chili powder - 2 tsp
• Garam masala powder - 1.5 tsp
• Coriander powder - 1 tsp
• Salt to taste
• Minced meat - 400 gms
• Yogurt/Curd - 1/4 cup
• Few Mint leaves
• Few Coriander leaves

For Cooking Rice

• Water
• Basmati Rice - 4 cups (soaked for 30 mins)
• Salt - 2 tsp
• Bay leaf - 2 nos
• Green Cardamom - 3 nos
• Star Anise - 1 nos ( Optional)
• Piece of Cinnamon
• Few Clove
• Oil - 1 tsp

Method

1. Prepare the rice by heating the ghee and roasting all the whole spices for few seconds and pour 6 - 7 cups of water and boil
2. Add washed and soaked rice to the boiled water and close lid.
3. Cook for 10-12 minutes until all water is gone
4. Prepare the masala by sauteing the onions in oil
5. Add ginger and garlic and further sort
6. Saute the tomatoes until soft
7. Add all the masala powders
8. Whisk in the curd
9. Add coriander and mint leaves
10. Add in the minced meat / kheema and allow to cook for 10 mins. Add in little water if needed
11. Spread this in the bottom of the biriyani pot as shown in the video and put the cooked rice on top.
12. Sprinkle some garam masala and coriander leaves and keep on minimum heat for 5 mins.
13. Switch off flame and rest for 5 mins
14. Easy and tasty biriyani ready.

Easy Cooking!!

Shabana

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A pan seared chicken dish with thick gravy using a perfect combo of  coconut milk and mangoes. A dish of Thai origin but can satisfy everyone's taste buds.

Ingredients

1. Chicken: 500 gms 2. Ripe Mango: 2 to 3 3. Canned coconut milk: 400 Ml 4. Onion: 2 5. Green Chilli: 2 6. Garlic: 4 - 5 cloves 7. Turmeric powder: 1/2 Tsp 8. Chicken Masala: 2 Tbsp 9. Salt 10.Pepper: 1 Tsp 11.Oil: 2 Tbspn

Method

1. Make a puree of mango and coconut milk and keep ready. Use only the thick coconut milk on the top of the tin. 2. Heat oil and saute the garlic. 3. Add chopped onions and slit green chilli and saute for 5 mins 4. Add turmeric and chicken masala powder 5. To this add the chicken and salt and allow to cook for 10 mins with open lid 6. Add the mango puree and close and cook 7. Add pepper and saute for another 5 mins 8. To adjust consistency add the water in the coconut milk can itself.

Happy Cooking!

Shabana

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Chicken Liver fry ... An easy naadan spicy recipe !  

Ingredients

Liver : 500 gms

For grinding

1. Green chilli : 6 2. Garlic : 6 cloves 3. Ginger : a small piece 4. Pepper Powder: 1tsp plus 1/4 tsp 5. Chili Powder: 1tsp 6. Coriander Powder: 1/4 tsp 7. Turmeric Powder: 1/4 tsp 8. Garam masala: 1/2 tsp plus 1/4 tsp 9. Fennel seeds : 1/4 tsp 10.Salt 11. Water - little 12. Curry leaves: 4

For the gravy

1.Curry leaves: plenty 2. Oil: 4 tbsp 3. Water-1/2 glass 4. Onion : 1

Method

1. Wash the liver thoroughly, cut into small pieces and keep aside . 2. Grind all the ingredients under the grinding section to fine paste. 3. Add the ground masala, liver ,coconut oil and onion in a kadai and mix well.
4. Close the pan and cook until done by stirring occasionally. ( About 10 Mins) 5. When done add coconut oil and curry leaves and keep roasting well. 6. Then add pepper and garam masala powder 1/4 tsp each and mix well.. 7. Finally add more curry leaves and mix for tasty and spicy liver fry. It goes very well both as a side dish and as an appetizer.

Happy Cooking!
Shabana

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Guntur Mutton Fry

Guntur Mutton Roast is a spicy dry lamb delicacy served as a side dish with Rice. Guntur is a city in Andhra Pradesh state of India known for its chilli, cotton and tobacco exports and has the largest chilli market yard in Asia. No wonder this spicy lamb delicacy is a unique taste bud experience from the Andhra Cuisine. 

Ingredients

• Mutton: Half kg
• Oil: 4 tbsp
• Onion: 1 large sliced lengthwise
• Green chillies: 5 finely chopped
• Ginger Garlic paste: 1 tsp
• Coriander powder: 2 tsp
• Pepper crushed : 1 to 2 tsp as per need
• Garam Masala: 1 tsp
• Turmeric: 1/2 tsp
• Coriander leaves: handful
• Dried red chilli: 4
• Salt to taste

Method

1.  Pressure cook the mutton with little turmeric and salt for 4 to 5 whistles until its almost cooked.Need not cook completely
2.  Heat oil in a non stick pot and saute the onion and green chillies until soft
3.  Add the ginger garlic paste and saute for 2 min
4.  Add the coriander powder and cooked mutton ( without the leftover water. keep the water aside)
5.  Mix well and add pepper powder and garam masala and dry red chillies and salt
6.  Mix all and pour the left over water and cover and cook until mutton is completely done.
7.  Add coriander leaves and keep the pan open at this stage for any excess water to evaporate
8.  Keep mixing in intervals until gravy is completely dry and thick

Happy Cooking
Shabana

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Momo

Momos are basically dough wrapped around stuffed vegetables or meat. These can be cooked in various ways- but are most commonly steamed. It is said to have originated in Tibet and around Himalayan regions. They are healthy and tasty and available in street shops as well as in 5 star menus. Now they come in different colors, sizes ; fried or steamed; variety of fillings; they put it in soup.   

Ingredients

For the Momos dough

• All purpose flour: 1.5 cups
• water to knead
• salt to taste

For the filling

• Chicken mince: 200 gm
• Butter: 2 tbsp
• Salt to taste
• Onion chopped: 1 large
• Carrot chopped: 1 grated
• Cabbage shredded: 1/4 cup
• Ginger & garlic chopped: 1 tbsp
• Pepper powder: 1 tsp
• Soya sauce: 1 tsp
• Coriander chopped: 1 tbsp
• Garam masala: 1 tsp
• Egg: 1
• Vinegar: 1 tsp

Method

1. Take a bowl add all purpose flour, salt, water, mix it and knead it to medium stiff dough and rest it for 10 minutes
2. Take another bowl and add all the ingredients for the filling and mix it well with hands
3. Take dough and divide them in to equal portions shape them into balls and roll out thinly, put a teaspoon of the filling in the middle and bring all edges together into any fancy fold.
4. Steam in a steamer of about 15 minutes.
5. Serve this hot with a tangy sauce.

Happy cooking,
Shabana

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Chicken Lollipop

Chicken Lollipop is a famous restaurant starter.

It is essentially a frenched chicken winglet, wherein the meat is cut loose from the bone end and pushed down creating a lollipop appearance.

Ingredients

1. Chicken wings : 5 nos ( That makes 10 lollipops)
2. Ginger garlic paste: 1 tbsp
3. Salt to taste
4. Black pepper powder : 1 tsp
5. Red chili powder: 1 tsp
6. Soya sauce : 1 tbsp
7. Maida: 4 tbsp
8. Corn flour: 2 tbsp
9. Egg: 1
10. Oil to deep fry

Method

Steps to prepare the lollilop from chicken wings: 

1. Slice a full-size chicken wing into three parts along the joints. Discard the wing-tip (or you can save them for making a chicken stock).
2. For the drummet (the upper, meaty, one-bone part of the wing), cut along the circumference of the thin end so that the bone and the meat are no longer connected. Then push down the meat so the drummet becomes a lollipop.
3. For the winglet (the middle, two-bone part of the wing), separate where the two bones join, and also cut along the circumferences of both ends, so the bone and the meat are no longer connected. Take out the thinner bone, and push down the meat into one end of the thinner bone

Steps to deep fry the lollipops: 

1. Add chicken wings to a bowl and marinate it with ingredients 2 to 6 on the list above and rest it for 30 minutes
2. After 30 minutes add the egg , maida and corn flour and mix well.
3. Heat oil in a kadai and deep fry the lollipops immediately after mixing it with the flour and egg.
4. Delicious lollipops are ready to be served as an appetizer.

Happy Frying!

Shabana

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Pressure Cooker Mutton Biryani

Mutton biriyani in a Pressure Cooker is a real time saver when you have some unexpected guests at home. A small flavour enhancing twist in this recipe is that i used coconut milk to cook the rice. A one pot recipe you really should try.

Ingredients

• Mutton - 1 kg
• Turmeric powder - 3/4 Tsp
• Chili powder - 2 Tsp
• Salt to taste

For Masala paste

• Shallots - 6 nos
• Garlic cloves - 3 or 4
• Ginger - 1 inch crushed piece
• Green chili - 2 nos
• Red chili - 6 nos
• Grated Coconut - 2 Tsp
• Few Mint leaves
• Few Coriander leaves
• Coriander powder - 1 Tsp
• Water to grind

For Pressure cooking

• Ghee - 2 Tbsp
• Oil - 1 Tbsp
• Cinnamon - 1 inch piece
• Cardamom pods - 3 to 4
• Few Cloves
• Bay leaves
• Onion - 4 nos thinly sliced
• Tomato - 3 nos chopped
• Grounded Masala paste
• Salt to taste
• Diluted Coconut Milk - 3 cups
• Coriander leaves - handful
• Mint leaves
• Basmati Rice - 3 cups (soaked 30 mins)

Method

1. Soak basmati rice for 30 minutes.

2. Marinate the mutton in a mixing bowl with turmeric powder, chili powder and salt and let it sit for 15 minutes. 3. In a blender grind shallots, garlic cloves, ginger, green chili, red chili, grated coconut, mint leaves, coriander leaves and coriander powder and keep the masala paste ready. 4. Heat ghee and oil in a pressure cooker. Add the whole spices (cinnamon, cardamom pods, clove, bay leaves). 5. Add the thinly sliced onions and saute till it turns a brown color. 6. Then add tomatoes and saute for few minutes. 7. Now add the grounded masala paste and saute for few minutes. 8. Add the mutton pieces and salt. Mix well. 9. Add diluted coconut milk, coriander leaves, mint leaves and pressure cook the mutton ( 4- 5 whistles ). 10.. Once mutton is cooked check for seasoning and add accordingly. 11. Keep the flame on low and add soaked basmati rice and cook for 1 whistle. 12. Turn off the stove and let it sit for 5 minutes. 13. Enjoy the pressure cooker mutton biryani with raita or any gravy of your choice.

Note: The same can be done in non stick biriyani pot too. Just cook the mutton in pressure cooker as mentioned in the steps and then transfer the mutton masala to a biriyani pot and add basmati rice and cook with lid closed on medium flame.

Happy cooking

Shabana

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Chatti Pathiri

A very famous dish from the Malabar Cuisine is on today's menu. Its a multi layered crepe with spicy beef filling in between each layer. This dish is a must have for the Iftaar parties at the Northern part of Kerala. The dish is made in three different stages, first is to prepare the beef filling ( note: chicken filling can also be used. ) , then we need to prepare the crepes and finally layer it and cook it on very slow flame. Traditionally this dish is made in a 'chatti' which means a pan and i used a non stick heavy bottomed pan so i need not worry about burning the crepes . Chatti pathiri shares a lot of similarities with the Italian Lasagnas and is often addressed as Indian Lasagne. Lets see how to make this traditional Malabar dish.

Ingredients

For the beef  filling ( note: instead same quantity minced chicken can also be used. ) 

• Beef: 500 gms (cooked with a little salt and pepper and shredded or processed to small bits)

• Oil: 2-3 Tbsp

• Onion: 3 nos finely chopped

• Green chillies: 2-3 finely chopped

• Ginger and garlic paste: 2 Tsp

• Turmeric powder: 1/2 tsp

• Garam masala: 3/4 tsp

• Pepper powder according to taste (almost 1 tsp)

• Salt to taste

• Chopped cilatro

• Few curry leaves

For the Crepes

• All purpose flour or Maida: 1 1/2 cups or depending on how many layers you are making
• Milk- to make batter ( smooth flowing consistency but not very thin)
• Egg- 1
• Turmeric powder- 1/4 tsp (optional)
• Salt- to taste

Other ingredients

• Eggs: 4
• Cilantro chopped
• Cashews to garnish
• ghee

Method

Making the masala

1. Add oil to a pan and saute the onions and green chillies until translucent 
2. Add ginger garlic paste and after a minute of cooking add all the powders and salt and mix well
3. To this add the cooked and shredded beef followed by the cilantro and curry leaves. Taste the masala and adjust the salt and spice levels at this stage

Making the crepes

1. To a blender add the flour, salt and egg and about 1/4 cup of milk and blend it. Keep adding milk until the batter is smooth for making thin crepes. You can add turmeric powder if you want a natural colour for the crepes. 
2. Heat a pan and brush it with some ghee and when it is hot enough pour a laddle full of batter and spread like a dosa
3. Flip over and cook until both sides have light golden brown spots
4. Use all the batter and make the crepes and set aside. Brush ghee on the pan intermittently while making the crepes.
5. Make sure all the crepes are almost of the same size

Assembling the pathiri ( crepe ) 

1. Choose a pan almost similar to the size of the crepes that you prepared and grease it well with ghee
2. Beat the  eggs in a wide bowl and add the cilantro leaves and keep aside ( for dipping the crepes before layering)
3. Take one crepe and dip it in the egg mix and place it at the bottom of the pan. On top of this spoon the masala and spread a thick layer.
4. Cover this masala with a crepe that is dipped in the egg mix. 
5. On top of it again layer the masala. Keep continuing until all of the masala and crepes are used keeping in mind that the top and bottom layer needs to be the crepe. 
6. Once all layers are made garnish it with some nuts and pour the remaining egg mix on top of it and spread it all over the crepe by simply rotating the pan. 
7. Heat a steel plate or a simmer ring on a high flame for 1-2 minutes. Completely simmer the flame and place the assembled pan on top of the plate/ring and cook it covered for 20-25 minutes on very slow flame.
8. Once cooked allow it to cool and run a knife or spatula along the edges and flip over the pathiri to another plate and again flip it over to a fresh plate so that the nuts are visible. Then cut it into desired shapes and serve.

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Happy cooking!!

Shabana

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Methi Chicken

If you are  looking in for a special variety of chicken curry but not prepared with any fancy ingredients then this is the dish you need to try out. A very easy chicken gravy which can be prepared with the usual ingredients, yet would result in a very unique dish

Ingredients

• Chicken - 1 kg
• Cardamom - 3
• Cloves - 2
• Whole pepper corns - ½ tsp
• Onion - 2, big (sliced)
• Green chili - 4 (chopped)
• Ginger (crushed) - 1 ½ tsp
• Garlic (crushed) - 1 ½ tsp
• Tomatoes - 2 (chopped
• Yogurt (curd) - 1 cup
• Chili powder - 2 tsp
• Coriander powder - 1 ½ tsp
• Turmeric powder - ½ tsp
• Pepper powder - ½ tsp
• Cumin powder - ½ tsp
• Garam masala powder - ¾ tsp
• Kasuri methi (dry) - 3 tbsp.
• Lemon juice - 1 tbsp.
• Water - ¼ cup
• Salt - to taste
• Oil - 1/4 Cup

Method

1. Heat oil in a deep pan, add cardamom, cloves and whole pepper corns. To this add sliced onion and saute till soft and it changes the color
2. To this add crushed ginger, garlic and green chilies and saute till the raw smell disappears. Now add chopped tomatoes and chicken pieces and cook on high flame for about 2 minutes.
3. Reduce the flame, add all the spice powders and saute till the raw smell disappears. Stir in the yoghurt to it, reduce the flame and mix till well combined.
4. Add kasuri methi and lemon juice to it and mix well.
5. Add ¼ cup water to it and cook it till done, covered. Serve hot.

Happy Cooking!

Shabana

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Pepper Chicken

Pepper Chicken... Chicken pieces cooked into a thick saucy gravy with pepper and spices. It is a perfect preparation to serve with rice or chapati (Indian bread). Always prefer to use freshly ground pepper to the store bought pepper powder.

Ingredients

• Chicken : 1 kg
• Ground pepper: 3 Tbspn
• Curry leaves
• Green chilly: 3-4 slit length wise
• Onions: 2 finely sliced
• Turmeric: 1/4 tsp
• Chicken Masala: 1.5 Tsp
• Cashews: 8 - 10 pieces
• Ginger garlic paste: 2 Tbspn
• Tomato: 2 Small finely chopped
• Thick coconut milk: 1/4 to 1/2 cup ( optional)
• Salt
• coconut oil: 3 Tbspn

Method

  1. Heat oil and splutter the curry leaves.
  2. Add ginger garlic and saute for a minute, then add onions, green chilly and salt

  3.Once the onion is light golden add the turmeric and chicken masala and saute for 2-3 minutes. To       this add the pepper powder, tomato and cashews and mix well

 

  4. To this masala add the chicken and mix well, cover the pan and cook until done with occasional          stirring.

5. Once chicken is done add the coconut milk , if preferred and switch off the flame and mix well.

Note: The coconut milk in this recipe is just to thicken the gravy a bit and give a saucy consistency. That makes this dish a great combination for paal appam or any roti. The cashews are also optional and can be added if you prefer a little bit of cashews in between this spicy saucy pepper chicken.

Spicy Cooking!

Shabana

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Chicken Chukka

This is one alternative to chicken fry which i have always relished eating as a side dish with biriyani or kerala rice. This dish requires marinating chicken with a special blend of spices for an hour and that is all you need to spare to make this tasty chukka chicken.

Ingredients

Dry Masala:
Dry Red Chillies: 7-8 / or dried kashmiri chillies - 10-12 nos
Coriander Seeds:  3 table spoon
Cinnamon : 3 cm piece
Cardamom: 4 nos
Clovers: 5 nos
Cumin Seeds: 2 tsp
Kashmiri Chilli Powder – 3-4 tsp

Wet Masala:
Coriander Leaves : handful
Green Chilli: 2
Ginger Garlic Paste: 2 table spoon

Other Ingredients

Chicken: 1 Kg ( Small pieces)
Oil: 4 to 5 tablespoons
Onion: 2 medium finely chopped
Salt to taste
Coriander leaves a handful finely chopped

Method

1. Take the above dry masala in a blender and powder them finely and add to the cleaned and drained chicken
2. In the same blender and add the wet masala and little water and grind to smooth paste to puree and add to the chicken
3. Mix both these dry and wet masala mix well to coat the chicken and marinate for 1 hour or longer
4. After an hour, heat oil in a kadai and saute the onions until light brown
5. Now add the marinated chicken and toss well in the oil. Cover and cook on a low heat for 15 mins, now water from the chicken will come out. Mix well and cover again and cook on low heat for another 15 mins.
6. Now increase the heat and cook till the water is evaporated and chicken is done.

Tasty Chicken chukka is ready to be enjoyed as a side dish with any Indian meal. 

Happy Cooking!

Shabana

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Chilli Beef

Chilli Beef is a Chinese dish which easily comes on the menu and our minds when we are out dining.
A preparation which usually calls in for deep frying of the meat thereby making it tedious and time consuming to prepare it.
I have come up with a time saving and healthier version here. I have made a slight variation to the traditional method by not deep frying it, rather I cooked the meat in a pressure cooker and then tossed it in a sauce prepared easily.

Ingredients

• Beef: 1kg ( cut into strips)
• Soy Sauce: 2 Tbsp + 1 tsp
• Kashmiri chilli powder: 2 tsp
• Tomato sauce : 3-4 Tbsp
• Chilli sauce: 2 tsp
• Onions : 2 cubed
• Capsicum: 1 cubed
• Ginger and Garlic chopped: 1 tsp each
• Water: 1/3 Cup
• Corn Flour: 1 tsp
• Oil
• Salt
• Spring onions to garnish

Method

1. Cook the beef in pressure cooker by adding salt and 2 Tbsp soy sauce and water
2. Simultaneously add oil in a pan and saute ginger and garlic along with slit green chillies
3. Next add the diced onions and saute until soft but doesn't change colour. Add the capsicum, pinch of pepper and salt and cook until soft but crisp. Remove this to a plate.
4. Add few tablespoons of oil and add the cooked and drained beef to this oil and stir fry for few minutes. To this add the kasmiri chilli powder and mix well
5. Add all the sauces and mix well
6. Finally add in the sautéed onions and capsicums
7. Meanwhile mix the corn flour with the left over water from the cooked beef and mix well
8. Add this corn flour slurry to the meat and give a last mix for few minutes.
9. Garnish with spring onions. Serve hot with fried rice or rotis

Happy cooking!

Shabana

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Chicken White Karahi

Chicken White Karahi ... a north Indian dish which is not very spicy and ideally prepared in a kadai / wok. Try it today as It tickles your taste buds in a whole new way. A chicken curry in which the meat is cooked in yogurt and has the right blend of mild spices.

Ingredients

• Oil: 3-4 tbsp.
• Cumin seeds: 1 tsp
• Chicken: 1 kg ( small pieces)
• Onion : 1 medium ( ground into paste without water)
• Ginger garlic paste: 1 tbsp.
• Green chillies: 5 nos
• Chicken masala powder: 1 tbsp. (optional)
• Coriander powder: 1 tsp
• Cumin powder: 1/2 tsp
• Yogurt: 1/2 cup
• Garam masala powder: 1 tsp
• Pepper powder : 1/2 - 1 tsp
• Fresh cream: 1/2 cup
• Chopped coriander leaves

Method

1. Heat oil and splutter cumin seeds and add cleaned chicken and cook until its no longer pink
2. Add the ginger garlic, green chillies and continue to saute. To this add the onion paste and cook till the raw flavor of onion is gone
3. Add the chicken masala powder, salt, coriander and cumin powder and stir fry for a minute
4. Add the yogurt and cook chicken in yogurt until done
5. Once cooked add the garam masala and pepper powder and stir well. Switch off flame and stir in the cream
6. Add coriander leaves and serve hot

Happy Cooking!

Shabana

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Chicken Cheese Sticks

Chicken cheese sticks is a very crisp and tasty snack that is made from cooked chicken mince and cream cheese. This is one of my favourite appetizers to cook as it requires very less preparation time and quite a few ingredients. I happened to have this snack from my aunts home, from where I collected the recipe and since then I have tried this many times especially during Ramadan. Do try this family favourite of mine and let me know how you loved it.

Ingredients for 20 nos.

• Boneless Chicken: 300-400 gms
• Cheese cubes / triangles: 5-6 cubes
• Pepper and salt as per taste
• Onion: 1 large finely chopped
• Egg: 1 beaten with 2 tbsp milk
• Bread crumbs: to coat the cheese sticks

Method

1. Cut the chicken to small cubes and add 1 tsp pepper, 1 tsp salt and little water and cook until soft. When cooled shred this with a fork or mince in a blender.

Minced chicken

  2. Add the chopped onion to this shredded chicken. Also add the cheese cubes and a teaspoon of pepper powder and mix well. You can adjust the level of pepper as per taste.

Chicken mince and onion

Cheese triangles

Chicken, cheese, onion and pepper - mixed

3. Shape the chicken mix as shown below.

Shaped and ready to be coated

4. Dip these sticks in the egg mix and roll them over the bread crumbs and keep ready for frying. If not frying immediately, then store in freezer until ready to fry.

5. Deep fry the chicken sticks in moderately hot oil until golden brown.

Happy snack time!!!

Shabana





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