Chili Chicken

Chili Chicken

Ingredients

 250 gms boneless chicken breast (cut into 1 inch cubes)


Marinate

Egg 1, Beaten
Salt 1 tsp 
Soy Sauce 1 tbsp 
Ginger Paste 1/2 tsp
Garlic Paste 1 tsp 
Cornflour 2 tsp 

For gravy

Onion 1 (big), Cubed
Green & Red Capsicum 1/2 cup, cubed
Tomato Ketchup 2 tbsp 
Red Chilly Sauce 4 tsp
Soy sauce 2 tbsp 
Cornflour 1 tbsp
Salt as per taste
Sugar 1 tbsp
Oil 2 tbsp 
Green onion for garnish
Oil for frying

Method 

1. Marinate the chicken pieces in beaten egg, 1 tsp salt, soy sauce sauce, ginger paste, garlic paste and cornflour. Mix well and keep for 10 - 15 minutes.

2. Heat oil for frying in a wok and fry the chicken pieces. Do not over fry otherwise the chicken will get hard. Take them out on a paper tissue.

3. Take a pan heat 2 tbsp oil. Add chopped ginger & garlic. Fry for a while. Then add onion and capsicum cubes. Saute on high flame for 2 -3 mins. Add salt (be careful with salt as the soy sauce also has salt) and sugar.

4. When water comes to boil add the chicken. Stir all the ingredients until well combined and fry for another 3-4 mins. Then mix cornflour with water and add to the gravy to thicken the gravy. 

5. Garnish with some chopped spring onions and serve hot with noodles.

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Pepper Chicken

Pepper Chicken

Ingredients
Chicken pieces 750 gms
Pepper corns 1 tbsp
Bay Leaves 2
Cloves 5-6
Cinnamon 1 inch
Freshly crushed Black Pepper 2 tbsp
Curry leaves 1 spring
Onion (medium) 1/2, chopped
Green Chili 2
Garlic Paste 1 tbsp
Ginger Paste 1/2 tbsp
Capsicum (Green & Orange) 1/2 cup, cut into long stripes
Turmeric Powder (Haldi) a pinch
Red Chili Powder 1/2 tsp
Coriander Powder (Dhaniya Powder) 1 tsp
Garam Masala Powder 1/2 tsp
Salt to taste
Olive Oil 3-4 tbsp

Method
1. Clean the chicken and cut into pieces.
2. Cut capsicum in long stripes.

3. Marinate chicken pieces with salt and 1 tbsp crushed pepper powder at least 15-20 mins.

4. Heat olive oil in a pan add pepper corns, bay leaves, cloves and curry leaves.

5. When it splutter add chopped onions & green chili. Saute till onions get pink.
6. Then add ginger & garlic paste. Fry it well.

7. Add all the spices - turmeric powder, red chili powder, garam masala powder & salt.
8. Then add the chicken and fry well with the spices.
9. Now add little water and cover & cook the chicken well for 6-7 minutes.
10. Then add the capsicum in the chicken and fry it well till capsicum becomes soft.
11. Lastly, add crushed pepper powder and mix it well.
12. Serve it hot with steamed rice, parathas or chapatis.

For Chili Chicken Recipe click on -
http://www.swadkakhazana.blogspot.com/2013/12/chilli-chicken.html

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Pav Bhaji

Pav Bhaji

'Pav Bhaji' the most popular street food preparation of Maharashtra. A mixture of various boiled & mashed vegetables.

Ingredients
Potato 2 large, boiled
Tomato 2 medium, boiled
Peas 1/2 cup, boiled
Cauliflower 1/4 small, boiled
Carrot 1 medium, boiled
Green Capsicum 1/2 medium, chopped
Onion 1 medium, chopped
Cabbage 1/4 medium, chopped
Green Chili 2
Ginger Paste 1 tbsp
Garlic Paste 1 tbsp
Boiled Vegetables Stock (from boiled vegetables)
Salt to taste
Lemon 1, cut into wedges
Butter 2 cubes/ 3 tbsp
Oil 3 tbsp
Pav Bhaji Masala 2 1/2 tbsp
Fresh Coriander Leaves 1/4 cup

Method
1. Mash all the boiled vegetables.

2. Heat oil in a pan. Add half of chopped onions. Sauté till light brown.
3. Then add green chilies, ginger paste & garlic paste. Stir-fry for half a minute.
4. Now add the tomato paste and cook on medium heat for few minutes.

5. Then add the mashed potatoes, peas, cauliflower, carrot, chopped capsicum, cabbage,  and half cup of vegetable stock. 

6. Bring it to boil & simmer for 4-5 minutes and press the vegetables with the masher, till all vegetables are completely mashed.

7. Add the Pav Bhaji Masala & salt. Cook on medium heat for 2 minutes. Then add 1 cube of butter and let the butter melt & mix it well.

8. Now slice the Pav into two and fry in butter & pav bhaji masala for few minutes.
9. Garnish the Pav Bhaji with lemon wedge, chopped onions, chopped coriander leaves & butter.

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Homemade Herb Cottage-Cheese (Paneer)

Homemade Herb Cottage-Cheese (Paneer)

Ingredients
Raw milk 1 gallon
Lemon Juice  3-4
Dried Herb - Parsely/Thyme

Method
1. In a large saucepan heat milk and as soon as its starts boiling  add the lemon juice.

2. Then you will see the milk begin to curdle immediately.

3. Take a big bowl and put muslin cloth and drain the curd from the whey. Keep the whey for other uses.

4. Now add the dried herb and mix it with spoon. Hold the muslin cloth like potli.

5. Then press the potli well so the water comes out.
6. Hold the potli tightly and deep in normal clean water.
7. Now tie the potli and keep in any plain surface. Then press it with heavy  pan or hammer.
8. After 1/2 an hour when cottage cheese (paneer) will cool down then cut into desired shape.
9. Now enjoy your herb cottage cheese (paneer) in any gravy.

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Jhat-pat Paneer Capsicum

Jhat-pat Paneer Capsicum

Ingredients
Cottage Cheese (Paneer) 1 cup, diced
Green Capsicum 1, diced
Red Capsicum 1/2, diced
Orange/Yellow 1, diced
Onion 1 small sized, diced
Garam Masala Powder 1 tsp
Red Chili Powder 1/2 tsp
Crushed Pepper 1/2 tsp
Fenugreek leaves (Kasoori Methi) 1 tsp (optional)
Sugar 1/2 tsp
Salt to taste
Olive Oil 1/2 tbsp
Fresh Coriander leaves - to garnish

Method
1. Cut paneer in cubes.

2. Dice onion and capsicums.

3. Heat oil and add onions. Stir for few minutes and then add the capsicums.

4. Cook till they get lightly soft.
5. Now add garam masala, red chili powder, crushed pepper, sugar & salt. Saute for few minutes.

6. Then add the diced paneer pieces and toss it well.

7. Now add 1/3 cup water cook for another 4-5 mins, with lid.
8. Finally, garnish with fresh coriander leaves and serve hot with garlic naan or steamed rice.

For Homemade Herb Cheese recipe click here - http://www.swadkakhazana.blogspot.com/2014/01/homemade-herb-cottage-cheese-paneer.html

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Matar ki kachori (Green peas kachori)

Matar ki kachori (Green Peas kachori)

Ingredients

For Covering
All-Purpose Flour (Maida) 1 cup
Refined Oil 1 tbsp
Salt as taste

For Stuffing
Green Peas (Hara matar) 1 cup
Green Chili 1
Black Cumin Seeds (Nigella Seeds) 1tsp
Asafoetida (Hing) a pinch
Bay Leaves 2 nos.
Ginger Paste 1 tbsp
Salt as taste
Sugar 3 tbsp
Oil to deep fry

Method
1. Mix maida, oil & salt and with the help of water make a soft dough. Keep aside.

2. Boil the green peas and drain it. Keep aside.

3. Now make a paste of green peas & green chili into a semi coarse paste without adding any water.
4. Heat oil in pan. Add nigella seeds, asafoetida & bay leaves. Wait for splutter.
5. Then add ginger paste fry for a minute and add ground green peas, salt & sugar.  
6. Cook till mixture dries up.

7. Once done, keep it aside and let it cool.

8. Divide the dough into equal portions balls. Don't make the balls too small otherwise the green peas mixture will come out.
9. Roll each balls and press to make puris.
10. Now stuff the green peas mixture with the help of spoon and cover it with dough. Close it well and with a rolling pin flatten the ball into puri.
11. Heat sufficient oil in a wok/kadai and deep fry the kachoris in medium hot oil till crisp and golden.
12. Now drain and place them on absorbent paper.

13. Serve hot with Chana dal or any chutney of your choice.

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Nariyal Ladoo (Narkel Naru)

Nariyal Ladoo (Narkel Naru)

Bengali's call nariyal ladoo as 'Narkel Naru'. The most easy preparation of any sweet. This is prepared in most of the festivals at home. These are made of desiccated coconut with sugar or jaggery. I usually prepare narkel nadu at Makar Sankranti.

Ingredients
Fresh Coconut (Nariyal) 1cup, grated
Khoya/Mava 1 cup, grated
Milk 1/2 cup
Date Jaggery (Khajur Gur)/ Sugar 1/4 cup
Ghee/Oil

Method
1. Heat pan add milk. Let it warm then add the grated coconut. Keep on stirring for 4-5 mins so that coconut does not stick at bottom.
2. Cook till milk gets absorbed & coconut colored changes and then add khoya. Mix well khoya & coconut.
3. Now add jaggery/ sugar. Mix it well.
3. Do not cook for too long otherwise the ladoos become hard.
 

4. When the mixture becomes thick  and sticky turn off the heat.
5. When the mixture is still warm grease your palm with ghee/oil and start making small balls like lemon.

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Chicken with Cheese Parcels

Chicken with Cheese Parcels

Ingredients

For Cover
Refined Flour 21/2 cup
Olive Oil 2 tbsp
Herb Parsley/ Thyme 1 tsp
Salt to taste

For Stuffing
Chicken mince of 2 chicken breasts
Parmesan Cheese 2 tbsp, grated
Onion medium 1/2, chopped
Onion Powder 1 tsp
Garlic Powder 11/2 tsp
Chili Flakes 11/2 tsp
Turmeric Powder (Haldi)1 tsp
Garam Masala 1 tsp
Lemon Juice 1/2
Dry Mango Powder (Amchur) 1 tsp
Black Pepper Powder 1 tsp, crushed
Sugar 1/2 tsp
Salt to taste
Milk to brush
Cooking Spray

Method
1. Preheat oven to 350 degrees C.
2. In baking tray put aluminium foil and spray cooking oil.
3. Mix flour, parsley, oil & salt and knead a soft dough with water.

4. In bowl add chicken mince, cheese, chopped onion, onion powder garlic powder, chili flakes, haldi, garam masala powder, lemon juice, amchur powder, sugar & salt. Mix well.

5. Now make a long chapati (pastry sheet) and cut into square shapes.

6. Now place stuffing into the center and apply water on sides then cover it from other square chapati (pastry sheet) and press the corners with back side of fork.

7. Now  place on baking tray one by one.

8. Brush it with milk so that brown color will come on it.

8. Bake for 20 mins from one side and 4 mins from other side don't forget to spray oil while turning the sides.
10. Serve these hot with tomato ketchup. Enjoy!!!

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