Roasted Chicken with potatoes

A delicious and simple work night dinner. You can marinate the chicken before leaving to work or even the previous night. The rest is pretty simple.

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Chicken – 2 whole (cleaned and with skin)

Marinade for Chicken

Chilly Powder – 6 tsp

Turmeric Powder – ½ tsp

Garam Masala – 3 tsp

Ginger Paste – 2 tsp

Garlic Paste – 2 tsp

Curd – 4 tblsp

Lemon juice – 2 (whole)

Fenugreek Leaves – 1 tsp (crushed)

Salt – To taste

Oil – As required

Onions- 2 (thinly sliced)

Potato – 2 (Wedges)

Oil for shallow frying

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Method

Make deep gashes on the chicken. Mix all the ingredients for the marinade and apply liberally onto the chicken. Keep aside for about 2 hours. Preheat oven to 220C for 10 minutes.

Take a deep kadai add a little oil, add the onions and sauté till pink. Add the whole chicken and brown it on both the sides.

Take a deep roasting pan. Add the chicken, onions and the oil. Toss in the potato wedges and cook for 45 minutes.

Remove the potatoes and onions from the roasting pan and spread on a baking tray and bake till crisp.

Just before serving broil Chicken until golden.

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Serve with salad.

 

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Fried Chicken Kababs

These Kababs are to die for, soft, succulent, pieces of non veg heaven. This recipe is from Ria’s Collection. Less talking not, so onto the recipe. I am copy pasting her recipe verbatim from her site for my convenience. But I really believe you guys must take a dekko at the original recipe here, if not for anything else at least to ogle her photos. Thanks Ria for the awesome recipe. This is a keeper.

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Ingredients:
4 tbsp maida/ all purpose flour
2 tbsp cornstarch/cornflour
2 tbsp red chili powder
2 tbsp ginger garlic paste
2 eggs
1 tbsp cumin powder
2 tsp garam masala
1 tsp coriander powder
Juice of 2 limes (or to taste)
3 green chilies, finely chopped
1/4 tsp red food colour,optional ( I used it)
Salt to taste

1 kg chicken, with bones (I used a whole chicken)
Oil for deep frying

Method: In a bowl, whisk together all the ingredients from maida to salt. Add a few extra drops of water if the batter is very thick. Add the chicken pieces and mix to coat well. Let it marinate, covered, in the fridge for 3-4 hours. Heat oil on high heat, in a deep vessel. Reduce the heat to medium-high and add the chicken pieces, a few pieces at a time. Fry for 3-4 mins turning the pieces occasionally. If you fry it further, the colour of the coating will change from red to brown, if you used food colour. Drain on paper towels and serve hot with a few lime wedges & onions rings.

I am repeating what I already said. This recipe is from Ria, copied VERBATIM. Original recipe is here

 

Egg Roast

On Friday I saw a post by my cousin, Liju Kishore chechi, with this beautiful looking egg roast, it was red, fiery and absolutely beautiful … I asked her for the recipe and she gave it to me. This is her mother Ponamma aunty’s recipe. I think there is something wonderful in the recipes our mother’s and aunties use … there is something of a wow factor … this one is sure a wow.

There are many awesome cooks in my family, maybe I can chronicle their recipes.. kinda something wonderful to pass on isn’t it. I already have a few family recipes here on my blog… my MIL special chicken curry , my Mom special fish curry  and Lucya Aunty special fish curry 

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Ingredients

Eggs – 2-3 Boiled and de-shelled. Keep it whole, do not cut into half

Onion – 2 finely sliced

Tomato – 2 finely chopped

Chilli powder – 2-3 tsp (depending on ur spice)

Ginger garlic paste – 1 tsp

Pepper powder – 1/2 tsp

Garam Masala – 1/2 tsp

Salt – as needed

Sugar – 1/2 tsp (Optional)

Mustard – 1 tsp

Curry Leaves

Oil (little extra than normal for sautéing)

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Method

In a Kadai add oil, add mustard and curry leaves. Add onions and allow to sauté well till it becomes nice and dark brown (do not make it black). This will take time and take care not to burn the onions.

Add ginger garlic paste and sauté and add tomato and let it become mushy and soft. Add all the powders and saute nicely for 2-3 mins till raw smell goes.

Add salt, 1 cup water and allow to boil. Poke the boiled eggs with a fork and add to the masala and cover and cook for few mins or till all water evaporates and it becomes thick.

Add the sugar in the end and mix well.

It’s quite spicy, so watch out.

Till we meet again …

Chilly Pork

Chilly Pork

Spicy yet sweet chilli pork

Spicy yet sweet chilli pork

Let me tell you something I am not a regular eater of pork… I can count the number of times I have had pork in my one hand.  But, once in a while I think its okay to let down your hair and go crazy… eat some pork… Sure it’s not healthy, but hey eating unhealthy once in a while never hurt anyone…. right … well right.

This recipe was shared by a Mr. Sumod Tom and his wife on a group I am on FB. I did make minor changes, it was phenomenal. I urge you to try it.

Pork Cubed-1 Kg (with skin and fat)
Kashmiri Chilli- 12 to 15 deseeded (and soaked in 3 table spoon vinegar, and ground to paste, best results when ground in stone grinder

Turmeric powder- 1/2 – 1 teaspoon
Shallots-1/2 kg (crushed)
Garlic-1 big pod full (crushed)

Sugar – 1 tsp
Vineger-3 table spoon

Spicy yet sweet chilli pork

Spicy yet sweet chilli pork

Method

In a frying pan, add a few pieces of pork fat and let it melt.  Add the crushed garlic, sauté well, add a tsp sugar, flowed by shallots and sauté well till it turns golden brown.  Add the turmeric powder and the chilli paste, sauté well, add the pork and salt. Sauté well on high heat for 5 minutes, add water as required, a little at a time. Cover and cook on low heat till done. Keep checking the amount of water to make sure it doesn’t go all dry.
Yummy pork curry is ready.

Chilli Pork with Upma

Chilli Pork with Upma

Sumod Tom’s recommendations:

  1. Option, you can reduce the amount of vinegar and add crushed blanched tomatoes, I used vinegar only
  2. Use finely ground whole deseeded dried kashmiri chilli. .do not compromise for chilli powder.
  3. Use shallots, not onions.
  4. Use the fatty cut…fat and meat together
Sumod Tom's version

Sumod Tom’s version

My slight changes

  1. I didn’t have any Kashmiri chillies I used 7 normal red chillies with their seeds. Blitzed it up in the mixie.
  2. I used balsamic vinegar for a slight sweetness and darker colour.

 

 

Jodhpuri Murg

 

Rajasthan, the mere word brings evocative images of a sea of desert, historic mehals, brightly dressed women carrying pots of water on their heads and walking across the landscape. Their awesome clothing, gorgeous flashing jewellery…. I have never been to Rajasthan, but it is on my list of places to go (my bucket list of places I want to see before I die).

 

So what if I am not able to go to Rajasthan, my food will take me there. Presenting Jodhpuri Murg. I got this recipe from a group I frequent in Facebook – KFG – Kannur Food Guide. Such inspiring posts and people. This recipe is from Vijesh Ram Mohan.

 

It is simple yet tasty, I hope you will all try it out.

 

JODHPURI MURG

Jodhpuri Chicken

Jodhpuri Chicken

Chicken – 1kg
Onion (chopped) – 5 medium
Ginger paste – 2tsp
Garlic paste – 2tsp
Tomatoes puree – 2
Beaten curd – 4 tbsp
Red chilly pwd – 2tsp
Coriander pwd – 4 tsp
Turmeric pwd – 1/2 tsp
Garam masala pwd – 1/2 tsp
Coriander leaves( chopped) – few
Salt – to taste
Oil
Cardamom – 3
Bay leaf – 1
Whole red chilly – 3
Whole pepper – 1/4 tsp

1. Wash chicken in water & pat dry.Keep it aside

2. Heat oil in a pan & add whole spices to it,allow them to crackle.

3. Add chopped onions & cook till they become golden in colour.

4. Add ginger & garlic paste,chilli pwd,turmeric,coriander pwd & salt.Cook on low fire for 5 min.

5. Add fresh tomato puree to the mix & cook till masala is done.

6. Heat some more oil seperately in a kadai & saute chicken with salt,1/4 tsp turmeric,1/2 -3/4 tsp of red chilli pwd.Cook chicken for few minutes.

7. Add masala gravy & beaten curd then cook the chicken on slow fire for 15 min or till it is done.

8. Add garam masala pwd & coriander leaves in the end & serve hot.

Jodhpuri Chicken

Jodhpuri Chicken

 

Jodhpuri Chicken

Jodhpuri Chicken

 

Chicken Chilly Fry

Today’s recipe is a yummy chicken dish…ladies and gentlemen a word of caution…this is not for the calorie conscious…diet shouldn’t figure anywhere here but yumm definitely does figure…this is from my favourite TV chef…Dr. Lekshmi Nair. I hope you will make this chicken fry and enjoy it with the rest of your family

Ingredients

Chicken – 1 ½ kg cut into bite sized pcs                 image

For Marination

Pepper – 2 tsp

Turmeric powder – ½ tsp

Chilly powder- 1 tsp

Salt – as required

Grind to make a coarse paste

Shallots – 8

Garlic cloves –10 cloves

Ginger –2 inch piece

Green Chillies – 10

For Masala

Onion – 2 sliced

Tomato – 4 sliced

Soya sauce – 1 ½ tblsp

Coriander leves – ½ cup

Curry leaves – as required

Pepper powder – 1 tsp

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Method

Marinate chicken with marination masala and keep aside for ½ an hour. Keep the ground masala ready.

Deep fry the sliced onions in hot oil till golden brown. Keep aside.

Add the chicken to the same hot oil. Cover and deep fry till golden brown and keep aside. Keep stirring at infrequent intervals.

Pour out the leftover oil leaving 2 tblsp oil. Add the crushed paste, a bit of curry leaves amd sauté till raw smell goes. Add the tomatoes and stir till fully mashed and oil separates. Add fried chicken, fried onions, soya sauce, 1 tsp pepper powder, coriander leaves and mix well. Keep on stove for another five minutes. Take off fire and garnish with leftover coriander leaves.

Yummy chicken chilly fry is ready….

 

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Pressure cooker Biriyani

I don’t normally like cooking rice in the pressure cooker as it is not healthy, plus after some time no matter what the rice starts caking…not really fun stuff. However, a once in a while celebratory biriyani could be made in the pressure cooker… especially if it’s a last minute thing. Qatar has a new king and so I decided to celebrate the fact with a biriyani. It was a working day, when time is short but appetite is not. A quick perusal of the blogging world and a quicker call back home gave me this easy biriyani. If you are organized you can have the biryani ready in about an hour. How awesome is that.

This is also a very light biriyani without much masala, so it works great as a weekday lunch when you can’t afford that afternoon nap.The masala is less not the taste so my dear lovelies you just HAVE to try this out… you’ll see

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Ingredients

To temper

Oil – 2 tblsp

Star Anise – 1

Cloves – 3

Bay leaves – 2

Cardamom – 4

Cinamon – 1 stick (2 inches)

Other ingredients

Basmati Rice – 500 gms (2 cups)

Onions – 2 (thinly sliced)

Tomato – 1 (chopped)

Green Chilly – 4(slit)

Ginger – garlic paste – 1 tblsp

mint leaves and coriander leaves – a handful each

Curd – 1/2 cup (diluted along with 1/2 cup water)

Water- 2 cups

Turmeric powder – 1/2 tsp

chili powder- 1 tsp

Salt – to taste

To marinate

Chicken 500 gms

ginger garlic paste – 1/2 TSP

Curd – 1 tblsp

Chilly powder- 2 tsp

Turmeric powder – 1/4 tsp

Method

Marinate the chicken in the masala

Marinate the chicken in the masala

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Mean while assemble all the ingredients and prepare them for cooking (chopping, cutting etc)

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Dilute curd with water

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Heat oil in a pressure cooker. Add the tempering ingredients one by one

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Add the onions and sauté till pink.

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Add the chilly, mint and coriander leaves and sauté till the mint and corr leaves start wilting.

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Add ginger and garlic paste and tomatoes and cook till tomatoes are mushy.

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Add marinated chicken, chilly powder, turmeric powder and sauté for a couple of minutes.

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Add the curd-water mixture, water, and check for salt.

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Let it boil. After boiling reduce flame, add the rice and cook for 2 whistles.

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Fluff it with a fork and serve.

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Enjoy

 

Wash and soak rice for half an hour. Marinate the chicken in the masala. Keep both aside for half an hour.

Mean while assemble all the ingredients and prepare them for cooking (chopping, cutting etc)

Heat oil in a pressure cooker. Add the tempering ingredients one by one.

Add the onions  and sauté till pink.

Add the chilly, mint and coriander leaves and sauté till the mint and corr leaves start wilting.

Add ginger and garlic paste and tomatoes and cook till tomatoes are mushy.

Add marinated chicken, chilly powder, turmeric powder and sauté for a couple of minutes.

Cook covered for 10 minutes without any liquid.

Add the curd-water mixture,  water, and check for salt.

Let it boil. After boiling reduce flame, add the rice and cook for 2 whistles.

Biriyani ready. Open and leave it for cooling and eat it with raita.

Simple na

I hope you will ALL try it and let me know if you liked it.