Pan seared chicken

Chicken marinated in yogurt with Indian spice mixture, pan seared and simmered in chicken broth. Flavorful, moist and crispy chicken! Best served as an appetizer with your favourite dip. I served it with mint cilantro yogurt dip with naan.

 

 

Ingredients

• 500 grams Chicken cut into small cubes ( I used bread pieces)
• 2 Tablespoon plain natural yogurt / curd
• 1 Teaspoon finely chopped ginger
• 1 Teaspoon finely chopped garlic
• Juice of one lemon
• 1 Teaspoon red chilli powder / red chilli flakes / paprika
• 1/2 Teaspoon cumin powder
• 1/4 Teaspoon turmeric powder
• 1/2 Teaspoon garam masala
• 1 Tablespoon rice flour
• Salt to taste
• 2 Tablespoons vegetable oil
• 1/3 Cup chicken broth
• chopped cilantro leaves to garnish
• lemon wedges to serve

Directions

1. In a large mixing bowl, add yogurt, ginger, garlic, chilli powder, turmeric powder, garam masala, salt to taste.
2. Sprinkle lemon juice and mix everything
3. Add chicken pieces and mix to coat chicken with the yogurt spice mix
4. Sprinkle lemon juice and gently toss
5. Cover the chicken with plastic wrap and refrigerate for atleast 2 hours. After 2 hours, if there is any water inside chicken, drain water completely. sprinkle rice flour to the marinated chicken and toss/ mix gently
6. In a large skillet, heat oil. When the oil is hot, reduce the flame to medium and add chicken pieces in the skillet
7. Increase the flame to high and fry the chicken 4 minutes. Then flip sides and fry for 4 more minutes until chicken browns nicely and has a nice crust
8. Add 1/3 cup of chicken broth / water and close the skillet with lid and let the chicken cook on medium flame for 10 minutes or until the water evaporates and chicken is cooked through
9. Increase the flame to high and cook chicken for 5 minutes until the chicken turns crispy and has nice golden color
10. Transfer chicken to the serving dish and squeeze juice of half lemon and sprinkle chopped cilantro leaves
11. Serve hot with lemon wedges and sliced onion
 

Coconut crusted raw plantain fries - shallow fried

Amazingly crispy , crunchy, perfectly seasoned fries made with raw plantains. Shallow fried and then quickly crisped in the oven for more crunch. So easy to make and can be made in less than 20 minutes. Plantains are marinated with spice powder for 10 minutes and then coated with coconut and breadcrumbs and shallow fried. A must try recipe ! These are so delicious and better than French fries. I promise !

 

Yield : About 25 fries

Ingredients

• 1 Raw plantain / raw banana
• 1/2 Teaspoon red chilli powder / red chilli flakes
• 1/4 Teaspoon cumin powder
• 1/4 Teaspoon turmeric powder
• a pinch of dried thyme
• a pinch of dried oregano
• 1 Tablespoon corn flour
• 1/2 Teaspoon salt
• 2 Tablespoon vegetable oil to shallow fry

To coat

• 1/2 Cup bread crumbs
• 1/4 Cup toasted coconut
• 1/4 Teaspoon freshly ground black pepper
• a pinch of salt to season breadcrumbs

Directions 

1. Peel remove the thick green skin of raw plantain and then chop them into long thin pieces like fries and set aside
2. Sprinkle red chilli powder, cumin powder, turmeric powder, thyme , oregano, salt and gently toss to evenly coat the plantain with spice powder
3. Set aside for 10 minutes
4. Meanwhile in a large plate add bread crumbs. season it with salt and pepper. Set aside
5. In a separate plate, add toasted coconut and set aside
6. In a frying pan, heat oil to shallow fry
7. After 10 minutes, sprinkle corn flour on the plaintain. Sprinkle 1 teaspoon water and toss it.

8. Now take 2 or 3 plantain fingers at a time. Roll each one in breadcrumbs mixture first. Gently press so that bread crumbs will stick over the moist plantain
9. Then roll each plantain finger in toasted coconut and gently press. Repeat step number 8 and 9 for the rest of the plantain finger and set aside in a plate
10. Start frying : When the oil is hot in the frying pan, place 4 to 5 plantain fingers on the pan and shallow fry them on  medium flame. Flip sides and fry until they are nice golden and crispy

11. Drain immediately on a paper towel
12. Once you finish frying all the plantain fingers, arrange them on a baking tray
13. Bake quickly in a preheated oven at 200 C for 3 to 4 minutes until they are more crispier
14. Serve immediately with your favourite dip

Masala Coke

Here is a refreshing drink popular in roadside shops and dhabas in Bangalore and Mumbai. Coke spiked with Indian masala , a beautiful blend of flavors. Masala coke is served in Dhabas as a thirst quencher and it is usually ordered along with spicy tandoori chicken. Lemon and mint adds freshness to coke ,  chaat masala, cumin and ajwain adds a little a nice zing to the drink !  

 

 

Recipe Source : http://chefprashant007.blogspot.in/2012/03/masala-coke.html

Yield : 2 Servings

Ingredients

• 500 ml Coca-cola ( I used Coca-Cola Zero)
• 3/4 Teaspoon Cumin Powder
• 1 Teaspoon Chat masala
• 1/2 Teaspoon black pepper powder
• 1/4 Teaspoon Ajwain powder / Omam powder
• 1 Teaspoon fresh lemon juice
• 4 Mint leaves
• 1/2 Teaspoon salt

Directions

1. Slightly crush mint leaves in mortar pestle
2. In a pitcher, add cumin powder, chat masala, black pepper powder, ajwain powder and mint leaves.
3. Add lemon juice and salt. Toss everything
4. Now pour in coca cola little by little. Coke will froth up
5. Give it a stir and add more coke after it stops bubbling
6.  Give one more stir and pour the masala coke in ice-filled serving glasses
7. Serve once

Dhaba Style Keema / minced meat

Dhaba style Keema: Juicy, moist, creamy and delicious minced meat preparation as served in roadside restaurants. Best served with naan / roti with sliced onions, sprinkled with lemon juice and a blob of butter. Delicious !

 

 

 

Yield : 2 Servings

Ingredients

• 250 Grams Mutton mince or ground beef
• 1 Tablespoon vegetable oil
• 1 Tablespoon salted butter
• 1 Bay leaf
• 2 Green cardamom
• 1 Clove
• 1 Teaspoon cumin Seeds
• 1 Medium sized onion chopped finely
• 1/2 Tablespoon ginger chopped finely
• 1/2 Tablespoon garlic chopped finely
• 1/2 Teaspoon red chilli powder
• 1 Teaspoon coriander powder
• 1/4 Teaspoon turmeric powder
• 1/4 Teaspoon cumin powder
• 2 Tablespoon milk ( I used full cream milk)
• 1 Medium sized tomato pureed
• Salt to taste
• 1 Tablespoon chopped cilantro leaves to garnish
• Juice of half lemon

Directions

1. In a pan, heat oil and butter. When the butter melts, add bay leaf, green cardamom, clove, cumin seeds and fry for few seconds
2. Then add chopped onions and sauté until they are soft
3. Add ginger, garlic and sauté until garlic turns light golden
4. Add coriander powder, red chilli powder, turmeric powder, cumin powder and add 1/4 cup water and sauté until the water evaporates
5. minced mutton / keema and sauté on high flame for 5 minutes until keema changes color
6. Add milk and give it a stir and mix well
7. Then add tomato puree and mix everything
8. Add 1/2 cup water, season with salt and cook mutton until the water evaporates and keema is cooked through
9. Sprinkle lemon juice and chopped cilantro leaves
10. Serve hot with naan/ roti with sliced onions

 

Indian Gooseberry - Health benefits

Say hello to Amla - Indian Gooseberry ! These frutis are sour, sweet, tart , pungent and fibrous. Though you may not find its taste appealing, don't be quick to dismiss it. These small fruits are packed with nutrition and have medicinal properties. Amla can be consumed in many forms like pickle, juice, chutney or best eaten raw. They can be soaked in salt water (brine) and consumed. You can sprinkle salt and chilli powder over them and eat raw.

 

I am going to list down some of the health benefits of amla that I am aware of...

Disclaimer : I am not a medical professional, nor a doctor. This home remedy has been tried and tested at my home. However , using this remedy should be 'your' personal decision. Always seek medical help when needed. 
1. Anemia : Amla is rich in Vitamin C and Iron. If you are Anemic , you can eat one raw amla a day. It helps !
2. Constipation : Amla is rich in fibre and known as natural laxative. An amla a day helps cure constipation
3. Cold and Cough : Mix 2 tablespoons of fresh amla juice with 2 tablespoons of honey. Have this mixture three times a day to treat cold and cough. Since Amla is rich in vitamin C, they help improve immunity
4. Joint pain / Arthritis : Amla contain anti inflammatory properties and helps reduce swelling in joints
3. Mouth ulcer and bad breath : Mixing fresh amla juice with water and then gargling with amla juice helps cure mouth ulcer and bad breath
4. Skin : Amla is a natural blood purifier. Take a amla everyday to have a healthier skin. It also fights against infections. It prevents wrinkles on the face. Apply dried amla powder mixed with water on your face and wash off. Your face will glow !
5. To prevent premature grey hair : Amla is believed to nourish hair and scalp and prevent premature grey hair. Heat 1/2 cup of coconut oil. Add 2 amla in the hot oil and continue to cook / fry the amla until they turn black. Switch off the flame. Remove amla from oil and discard. Cool the oil completely and store in container. Apply this oil on hair and scalp and leave it on hair for 20 minutes. Then rinse off. You will be amazed at the results.

How to eat Amla : These fruits are super sour and tart. Though there are so many ways you can eat amla - in the form of pickle, juice, mix in rice, powder, I suggest eating it raw. Raw amla taste might not be too appealing , but you can consider its medicinal values and try eating it raw. However I just love eating plain raw amla ! Yumm !
 

Mutton pepper masala

A super easy side to prepare with mutton / lamb. Mutton pressure cooked with spices and then cooked with garlic, pepper and caramelized shallots. This side is spicy,  full of flavors, has little bit of sweetness from caramelized onions and tastes yumm with roti or rasam rice.

 

 

 

Ingredients

To pressure cook mutton

• 500 Grams Mutton cut into medium pieces
• 1 Tablespoon ginger garlic paste
• 1/2 Teaspoon red chilli powder
• 1/4 Teaspoon cumin powder
• 1/2 Teaspoon garam masala
• 1/2 Teaspoon salt  

For the masala 

• 6 Garlic cloves
• 1 Teaspoon whole black peppercorns
• 1/4 Teaspoon fennel seeds
• 1/4 Teaspoon cumin seeds
• 2 Tablespoons vegetable oil / sesame seed oil
• 1 green cardamom
• 2 cloves
• 1 Bay leaf
• 1/2 Cup shallots chopped finely
• 1 Sprig of curry leaf
• 1 and 1/2 teaspoons of red chilli powder
• Salt to taste 

Directions 

1. Pressure cook mutton with the list of ingredients listed 'To pressure cook mutton' along with 1/2 cup water for 8 whistles on low flame. Set aside
2. In a food processor / mixie add garlic cloves, whole black peppercorns, cumin seeds, fennel seeds and pulse /  grind it to coarse paste
3. In a wok / pan, heat oil. When the oil is hot, add cloves, green cardamom, bay leaf and fry for few seconds. Then add curry leaves and fry for few seconds until they are crispy
4. Then add ground garlic pepper paste we prepared at step number 2 and fry on low flame for 2 minutes until garlic turns light golden
5. Then add shallots and fry until shallots are soft and slightly caramelized
6. Add chilli powder, salt and give it a stir
7. Add the cooked mutton along with the remaining mutton stock. Mix everything and cook mutton
until all the water/ stock evaporates and the masala turns thick / required consistency
8. Serve hot with roti/ rice as a side
 

Shami Kabab

Shami Kababs are delicious patties made of minced meat, chickpeas, egg and spices. These are served as an appetizer / snack with mint cilantro chutney/dip.  You can use these kebabs in burgers, pita or stuff it inside roti with hung curd and veggies. 

 

 

Ingredients

To Cook minced meat

• 250 Grams minced meat ( I used minced mutton. You could use minced beef )
• 1/4 Cup Chana dal ( If you don't have chana dal, use 1/4 cup chickpeas)
• 1 Tablespoon ginger garlic paste
• 8 whole blackpeppercorns
• 1/2 Teaspoon garam masala
• 1/2 Teaspoon red chilli powder
• Salt to taste

For the Kabab

• 1 Egg
• 1 green chilli chopped finely
• 1 Teaspoon vegetable oil
• 1 Large onion chopped finely
• 1 Tablespoon cilantro leaves
• Juice of half lemon
• 3 Tablespoons vegetable oil to shallow fry kebabs

Preparation

If you are using chana dal, soak it in tap water for 30 minutes. If you are using chickpeas, soak it overnight. Alternatively , you can use canned boiled chickpeas

Directions

 1. Add minced meat, chana dal, ginger garlic paste, garam masala, whole black peppercorns, red chilli powder

2. Mix everything together. Add 1/3 cup of water and cook for 15 minutes on medium flame until water evaporates completely. I pressure cooked meat for 2 whistles. After pressure drops, opened the lid and again kept the pressure cooker on medium flame for quick 2 to 3 minutes until water evaporated completely

3. Let the mixture cool down for 10 minutes. Then add it to a food processor / mixie and pulse it 2 or 3 times until it is just ground. Don't over grind. Transfer this mixture to a large mixing bowl

 

4. In a pan, heat 1 teaspoon vegetable oil. When the oil is hot, add finely chopped onions and fry until they are soft
5. Add these onions to the meat mixture. Add chopped green chillies, chopped cilantro and juice of half lemon
6. In a small bowl, add egg and sprinkle a pinch of salt. Whisk it gently
7. Add 1/2 of this egg mixture to the meat

8. Using a spatula gently fold in everything. Do not over mix. If you over mix, the kebabs become dense and hard. Pinch about 1 and 1/2 tablespoons of kebab mixture and roll them into ball. Then gently flatten each roll into kabab. Set aside
9. In a pan, heat 3 tablespoons oil for shallow frying. When the oil is hot, place 4 kababs in the oil and fry until they are crispy and golden. Flip side and shallow fry on the other side too
10. Repeat the process and shallow fry the remaining kababs
11. Serve hot with mint cilantro chutney