Pepper Chicken

This is one of my top chicken recipes. I have been making this for years and it has never yet let me down. It is pretty simple and fuss free but tastes great. So give this a shot and I am sure you will keep making this delicious pepper chicken.

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Ingredients

Chicken – 1 (cut into small pieces)

For the paste

Onion – 1

Ginger – 2″

Garlic – 6 – 10 (small ones)

Chilly powder – 2 tsp

Coriander powder- 2 tsp

Turmeric powder – 1 tsp

Salt – to taste

Pepper powder – 1 tblsp

Rest of the ingredients

Butter – 2 tblsp

Pepper powder – 1/2 tblsp

Cinnamon – 1 piece

Cloves – 2 – 3

Tomato – 2 (pureed)

Coriander leaves – to garnish

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Method

Clean the chicken and marinate with paste for an hour or two. Cook chicken in an extremely low flame for half an hour sprinkling water if necessary.

Take a frying pan add two tblsp butter. When it is hot add pepper, cinnamon, and cloves. When heated add tomato paste and sauté until water dries. Add the chicken and mix well and simmer for 5 – 10 mins. Sprinkle coriander leaves and serve hot.

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Enjoy.

Detox Special -Carrot and Beetroot juice

I have started a new detox regime. Planning to do a body cleanse for the next  15 days. I’ll Keep posting the recipes I use. Stay with me and hope I complete the regimen.

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carrots – 1 large

beetroot – 1 small

orange- 2

lemon – 1

mint leaves – 10-12
Instructions:
Squeeze the orange and lemon . Finely chop the mint leaves and add them in the juice you got from the citrus fruits. Let this stay for 10-15 minutes. Chop the carrots and beetroot. Put them in a high-power juicer and add the mixture with the citrus juice and the mint. Juice everything well till you get this amazing vibrant colour and the incredibly healthy detox drink.

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Recipe source from here

Umm Ali

Today, I have a story, a story and a dessert. An easy, yummy, and fast desert. Great for entertaining or just an intimate dessert that can be ready in ten minutes. It is a middle eastern bread pudding called Umm Ali.

Legend has it that once the king of Egypt was out on a hunting trip. On the way he was hit by powerful hunger pangs. He stopped at a village and his courtiers went around looking for food fit for a king to eat. In that village there was a woman who was a great cook, the honour of feeding the king fell upon her. She had nothing fit for a king, for she was poor. She took some leftover bread, some nuts, milk, sugar and baked this dish of deliciousness. Needless to say it was well loved by the king.  The dish was named after the woman. She was Umm Ali (mother of ali) and so was the  dish. Interesting isn’t it… necessity is indeed the mother of invention.

There is another story, a more blood thirsty one. If you want to read it drop me a line and I’ll tell you :).

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Ingredients

Croissants – 15 – 20 (torn into small pieces)

Milk – 2 liters

Sugar – 3-5 tblsp (as per your taste)

Vanilla Essence – 1 tsp

Fresh Cream – 200 ml (beaten lightly)

Mixed assorted nuts – as per requirement

Butter – to butter the dish

Method

Preheat an oven to 260 C.

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Boil milk, sugar and vanilla essence. Keep aside.

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Add all the croissant pieces to a baking dish and bake until well toasted. Keep aside.

Butter a baking dish.

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Add one layer of croissant pieces, top with nuts. Repeat with another layer of croissant pieces and top with more nuts. Ladle the milk on top of the croissants till the croissants are soaked in milk. Top with beaten cream. Bake in a preheated oven @ 200 C for 10 mins or until top is golden.

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Serve warm or cold.

I prefer it cold straight from the fridge, most people prefer it warm.

I am sure you have noticed this is a dish that permits a a lot of freedom. It is pretty much put in ingredients as you want. you want more custard like reduce amount of milk. If you want it with more milk well, pour more milk. You want chocolate umm ali use chocolate milk. You can use pita bread, puff pastry, filo pastry… It is so eminently customizable…

I hope you’ll make this in your house and let me know how it was.

Till we meet again..

Kati Rolls my way

I have never been to Kolkata, I have never eaten Nizam’s yummy Kathi Rolls, but I am in love with it. I saw an episode with Rocky and Mayur where they visited Nizam’s…. just looking at the rolls made me sallivate. I WILL go there one day and I will eat the original….till then here is my take on it.

A Kati roll is a street food delight first introduced at the above mentioned Nizam’s. It is a APF roti, stuffed with chicken kababs, onions, chillies and sprinkled with chaat masala. It is a culinary icon in Kolkata. I will visit Kolkata, not just for the Kati Rolls, but also for my love for Bengalis.

I adore the Bengalis, I think they have contributed so much to India’s cultural story. They are my second favourite people in India (after Kerala of course). Especially Kolkata, a city that is steeped in culture and history, not unlike my number one city… that is Chennai of course.

There are a lot of similarities between West Bengal and Kerala, maybe that is why I like them  so much. A proud literary and cinematic heritage, a strong leftist tradition, a great love for fish… even our traditional saris are kind of similar (kind of I said)

So here is to the Bengali Babu… the thinking men and women, my love for Kolkata… until I see you, O Kolkata, let this Kati roll be my way of expressing my love for you.

Ingredients

Chicken cubes – 200 grams

Marinade

Red chilly powder – 2 tsp

Turmeric powder – 1/4 tsp

Ginger -garlic paste – 1 tsp

Cumin Powder – 1 tsp

Salt – to taste

Stuffing

Onions – 4 sliced thin

Green chillies – 7-8

Chaat masala – as you please

For the roti

APF – 2 cups

Water – as reqd

Salt – as reqd

Eggs – 2 diluted with a teeny bit of water (for brushing on the roti)

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Method

Marinate chicken in the ingredients for the marinade. Keep aside for an hour. You can either pan fry this chicken, deep fry them, or stick them in a skewer and grill it. I have, at different times done all three.

Mix the dough for the roti. Make thing roti’s and cook them as usual. When they are almost cooked brush one side of the roti with the egg. Flip and let it cook. Remove from fire. Keep aside and make the rest of the rotis.

Assemble them by placing the chicken, onions, green chillies on the side of the roti with the egg. Sprinkle chaat masala.  Wrap up tight. I place a lettuce leaf for a bit of green, it is absolutely optional. IMG_2495

Enjoy.

Chapli Kabab

Do you like Kababs, I love them. I made this once jobless new year. I was home alone in Qatar, while my husband was in India. To make time pass on new years eve I made these, they were lovely… Of course I ate most of them myself, but the few I took to school on the 3rd of January was a big hit with my colleagues. I hope you will try this and let me know how it was.

Recipe from Fauzia’s Kitchen Fun. Find the recipe here verbatim. Thanks Fauzia 🙂

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Chicken Mince – 500 gm (all water squeezed out completely)

Egg – 1 (lightly beaten)

Egg – 1 (scrambled)

Onion – 1(finely chopped)

Cumin powder – 1 tsp.

Coriander powder – 1 tsp.

Chillies – 2 (chopped)

Red chilli flakes – 1/2 tsp.

Garlic paste – 1/4 tsp.

Ginger paste – 1/4 tsp.

Tomatoes –  2 (seeded and chopped)

Salt to taste

Black pepper powder – 1/2 tsp

Fresh coriander leaves – 2 tbsp.

Breadcrumbs – 2-3 tbsp.

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My new year lunch Jeera rice, chapli kabab, Dal fry, chicken fry, and lemon pickle.

Instructions

Mix everything together then refrigerate the mixture for half an hour. If you leave them too long, the tomatoes will release water and make the kababs soggy, so they will end up breaking in the oil. You can even shape the patties and place them on a tray, then stick the tray in the freezer for half an hour so they firm up. Then proceed to fry them directly from the freezer…this helps maintain their shape. 🙂

Heat a small non-stick frying pan with 2-3 inches of oil, shape the patties flat and round. Fry them on high heat first then lower the heat to medium low and continue cooking the kababs until the color is nice and dark. Turn them over carefully and cook the other side. Try not to crowd the pan, it will be easier to turn if you do 2-3 at a go. Remove and drain on kitchen towels. Drizzle some lemon juice on them before serving. Serve with onions and mint chutney.

Here is a last look

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