Sunday, 24 April 2016

Peanut butter and Soya sauce Flat Noodles


When you have freshly made peanut butter sitting cozily on your kitchen shelf, all you want to do is use it in everything you make! It's on my breakfast table every morning these days. Afterall, who can resist peanut butter and jelly sandwiches? and if you ask me, I could eat them even for dinner! But the family needs variation, so I took a vote and my 'peanut butter flat noodles' won! We had them delightfully and here is the recipe for you to try it too. Enjoy:)

Preparation time: 15 minutes Cooking time: 15 minutes Serves: 2

Ingredients:
Flat noodles (200 gms)
Peanut Butter (4 tbsp)
Roasted sesame seeds (2 tsp)
Salted Peanuts (1/4 cup for garnish)
Soya sauce (1 tbsp)
White Vinegar (1 tsp)
Green chilli sauce (2 tbsp)
Garlic cloves (6-7 cloves) (finely chopped) 
Tomato sauce (2 tbsp)
Honey (1 1/2 tsp)
Black pepper powder (1/4 tsp)
Spring Onion (2 tbsp) (finely chopped)
Boneless Chicken (1/2 inch pieces) (100 gm)
Mix Vegetables of your choice (1 medium sized bowl) (roughly chopped) (I used Carrots, Green and Red bell peppers, French Beans and cabbage
Oil (3 tbsp)
Salt to taste.

Method:
  1. Boil the noodles as per the instruction on the packet and keep aside.
  2. Heat oil in a wok and add garlic to it. Sauté for a minute on high flame and add half of the spring onion to it. Mix well.
  3. Add the chicken to this and mix well. Cook for a minute.
  4. Add the vegetables and mix well. Cook for two minutes.
  5. Add rest of the ingredients except for the peanuts and noodles.
  6. Mix well and cook for two minutes or till the chicken is thoroughly cooked.
  7. Add the noodles and mix well. Cook for two minutes and turn off the flame.
Tips: You should get a thick brown sauce before adding the noodles. The sauce will taste a little strong on flavours at this point, but don't worry the noodles will balance the flavours later. 
Check and adjust the seasoning before you add the noodles. 
Broccoli goes brilliantly with this recipe. If you want it veg, you can replace the chicken with Paneer, Paneer compliments the recipe brilliantly too!

ServingGarnish with salted peanuts and serve hot! enjoy!




Monday, 18 April 2016

Chicken Lollypop


Who doesn't love some fried chicken? How about some Indo-chinese version of it?? Chicken Lollypop is one of the most popular Indo-Chinese dishes, often served with the Indian version of schezwan sauce. It is one of those dishes which you would eat over and over again and still want more (given you have a good recipe or a good restaurant). A chicken lollypop is essentially a frenched chicken winglet marinated in a red chlli and garlic based marinade and fried to perfection.
 It has actually been a tad-bit of hard work working on a perfect recipe for this; a recipe which would ensure the complete package of flavours and textures that this amazing appetizer is supposed to be; but the hard-work has finally paid off and this is the perfect recipe to get those succulent on the inside and crispy on the outside chicken lollypop's that are a treat in every bite!

Preparation time: 1 hour 30 minutes Cooking time: 30 minutes Serves: 2

Ingredients For Buttermilk Soak:
Buttermilk (1 cup)
(if you don't have buttermilk you can use 1/2 cup of curd mixed with 1/2 cup of water)
Chicken lollypop pieces (6)
Salt (pinch)

One cup of buttermilk is equal to 240 ml.

Ingredients for marinade:

Schezwan sauce (5 tsp) (I used chings schezwan stir fry sauce)
Ginger garlic paste (1 1/2 tsp)
Soya sauce (1 tsp)
White Vinegar (1/2 tsp)
Tomato sauce (2 tsp)
Chaat masala (1/2 tsp)
Chicken masala (1/2 tsp) (optional)
Black pepper powder (1/4 tsp)
Butter (1 tsp)
Salt to taste. (Add very little as we have already soaked the chicken in buttermilk)

Ingredients for frying:

Maida (plain flour) (1/2 cup)
Corn flour (2 tbsp)
Salt (according to taste)
Buttermilk (1/2 cup)
Oil (for frying)

Method:
  1. Soak the chicken in buttermilk with a pinch of salt and leave it in the refrigerator for 1-2 hours.
  2. Drain all the buttermilk thoroughly.
  3. Add all the ingredients of the marinade to the chicken and mix well. Leave the chicken to marinate for a minimum of 1/2 hour.
  4.  In a big bowl mix the flour, corn flour and salt well.
  5. Take the buttermilk in another bowl.
  6.  In a pan place the oil for frying on medium heat.
  7. Take a chicken lollypop and dip it well into the flour mixture to get
    an even coating, dip it into buttermilk and again into the flour mixture.
  8. Do this for all the pieces.
  9. Once the oil is hot enough, deep fry the chicken on medium flame; do not fry on high flame as doing so might leave the chicken uncooked from inside.
  10. Serve hot with schezwan sauce; or you can dig into them just as it is!
For serving : For a twist in the flavour dip the fried chicken lollypop into your choice of sauce just before serving . I had mixed 2 tbsp of tomato sauce with 1 tbsp of schezwan sauce and 1 tsp of finely chopped coriander to make the dipping sauce. Although the lollypops are great all by themselves!!

Tip: Soaking the chicken lollypop's in buttermilk will ensure that your chicken lollypop's turn out tender from inside when you fry them. I have coated the chicken with flour twice; this will ensure a crisp outer covering. 


Sunday, 10 April 2016

Paneer Tikka Masala


Paneer Tikka Masala is a North Indian dish, basically Punjabi cuisine. A fully masaledaar gravy with delicious paneer cubes marinated in a yogurt based spice mixture, grilled to perfection. This is the restaurant style Paneer Tikka Masala recipe, a tad bit of hard work is required but the end results are going to be worth it! The Tikka can be grilled in an oven or pan fried but I wanted that perfect charred flavour which would be hard to achieve when you pan fry or grill it in the oven, that smoky flavour that only a direct flame or tandoor can create. As I have no access to a tandoor, I used my gas stove, I placed a roti grill on the gas stove (to make sure nothing fell directly on the gas), and cooked my skewered paneer and vegetables directly on the flame. This way its easy and quick; and the end result is a smoky, delicious and perfectly cooked tikka. After this recipe you are never eating Paneer Tikka Masala from a restaurant again. Let's get cooking !

Preparation time: 1 hour 30 minutes Cooking time: 30 minutes Serves: 4


Ingredients for marinade:

Paneer (Cottage cheese) (200 gms) (cut into 1 inch cubes)
Capsicum (1 medium sized) (diced)
Onion (1 big sized) (cut into four parts and layers removed)
Ginger garlic paste (1 tsp)
Hung curd or thick curd (100 gms)
Red chilli powder (1/2 tsp)
Coriander powder (1/2 tsp)
Turmeric powder (1/4 tsp)
Garam masala (1/4 tsp)
Kesar strands (6-7 strands)
Chicken masala (1/2 tsp) (You may also use tandoori masala instead)
Chaat masala (1/2 tsp)
Corn flour (1 tbsp)
Coriander (1/2 tsp ) (very finely chopped)
Salt to taste.

Ingredients for gravy:

Onion (2 medium sized) (puréed)
Tomato (1 big sized) (puréed)
Ginger garlic paste (1 tbsp
Red chilli powder (3/4 tsp)
Coriander powder (3/4 tsp)
Turmeric powder (1/4 tsp)
Cumin powder (1/4 tsp)
Garam masala (1/2 tsp)
Kasuri methi (Dried fenugreek leaves) (1 pinch) (crushed)
Chicken masala (1/2 tbsp)
Curd (1/4 cup) (beaten)
Fresh cream (1/4 cup)
Sugar (1/4 tsp)
Water (1/2 cup)
Oil (2 tbsp)
Salt to taste.

Method for making the tikka:
  1. In a large bowl mix all the ingredients of the marinade except for



    the paneer, onion and capsicum.
  2. Add the paneer, onion and capsicum to this mixture and very gently mix well, make sure to coat every piece of paneer and the vegetables well with the marinade. 
  3. Cover with a lid or a plastic wrap and set aside for an hour. You may marinate for 3-4 hours to enhance the flavour but when doing so cover with a plastic wrap and refrigerate.
  4. Put the marinated paneer and vegetables on skewers (I put the paneer on different skewers and vegetables on different ones, its easier to control the type of heat both these things need, but you may also alternate paneer and vegetables on the same skewer.)
  5. Place a roti grill or roti jaali on your gas stove burner, and hold the skewers over the gas- flame. (you may also place the skewers on the grill; and please be careful while handling the skewers)
  6. Cook while turning till the tikka and vegetables get a slightly charred look.
  7. Remove in a plate and keep aside.
You may also cook the tikkas in a pre heated oven using the grill mode; till the edges of the tikkas start turning brown, or pan fry the tikkas in a non stick pan buy drizzling some oil on the pan and shallow frying the tikkas until all sides are cooked properly. (to get the charred flavour in both these cases you can do what I have done in point 5 and 6 above; but do it just for a minute.)

Method for making the gravy:
  1. Heat oil in a kadai on medium flame and add the onion puree to it. Sauté till the onion starts to turn golden.
  2. Add the ginger garlic paste and cook for another 2 mins while stirring in between occasionally.
  3. Add the tomato puree and mix well, cook for 2-3 minutes while occasionally stirring. 
  4. Add the red chilli powder, turmeric powder, garam masala, coriander powder, cumin powder and the chicken masala at this point.
  5. Cook well while occasionally stirring till the oil starts to separate and the raw smell of the masala completely goes away. Add 1/2 cup of water and mix well.Cook for a minute on low flame.
  6.  Turn of the flame at this point and add the curd and mix well.
  7. Reheat the gravy once again and let it simmer for a minute on low flame.
  8. Add the kasuri methi, cream, coriander and salt. Mix well.
  9. Cook for 2 minutes and turn of the flame.
  10. Add most of the paneer tikkas and vegetables to the gravy and mix well.
For serving: Place the remaining tikkas and vegetables on a skewer and serve alongside the gravy, so you have both a delicious starter and a delightful gravy. Serve with naan, roti or with steamed rice; it'scompletely upto you! Enjoy! and keep fooding!!


Looking for some paneer recipes??  you might also want to check Paneer in cheese and garlic sauce, Roasted vegetable salad with paneer tikka, Paneer makhmali kebab.

Monday, 4 April 2016

Kheema pav



Here's a recipe for another of Mumbai's delicious street food 'Kheema Pav'. My father would often take me to eat at 'Olympia Coffee House' located at Colaba, Mumbai. whenever I went with him to his workplace. I still go there with him sometimes just because its irresistible! (You also get a really delicious caramel custard you'd want to try if you decide to go to visit Olympia Coffee House, which I advice you should, because they serve delicious food, TRUST ME!). Anyway Kheema pav was also a breakfast favourite in our house after all you are supposed to have breakfast like a king. So here's the recipe, I have added dill to this recipe just for a little fresh twist to the flavour. 
Ingredients:

Mutton kheema (minced meat) (1/4 kg)
Shepu bhaji (Dill leaves) (1 bowl)
Onion (1 big) (diced)
Tomato (1 big) (diced)
Green chilli (4) (centrally slit) 
Coriander 2 tbsp (finely chopped)
Ginger garlic paste (1 tbsp)
Garam masala powder (1/2 tsp)
Turmeric powder (1/4 tsp)
Red chilli powder (1 tbsp) (you may add more or less according to how spicy you want it)
Water 1/2 cup
Salt to taste
Oil (1 big spoon or 5 tbsp) 
Pav (6)

Method:
  1. Wash the minced meat well and set aside.
  2. Heat the oil in a wok and add onion and sauté till the onion turns a nice brown colour.
  3. Add the tomato paste, ginger garlic paste and turmeric powder and mix well.
  4. Cook well for 2 mins. Add red chilli powder, garam masala powder, green chillies, coriander and salt.
  5. Cook well till the oil starts separating and the raw smell of the masala's goes away.
  6. Add the minced meat to this and mix well.
  7. Add half a cup of water and give it a nice stir again.
  8. Cover the lid and cook well for 10 mins or until the meat is almost cooked.
  9. At this point add the dill leaves (shepu bhaji) and mix well. Cover the lid again and cook for another 5 mins. 
  10. Before you turn off the flame make sure to check that both the meat and dill leaves are thoroughly cooked, if not than cook until its done.
  11. To serve, Make a central slit in a pav and fill the kheema in along with some onion rings. Squeeze a little bit of lemon juice and ta-da!! enjoy:)

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