Naadan Chicken Fry

Chicken fry is always a welcoming dish among kids and adults. Its been quite a while that we had this authentic dish. The aroma of the spices in this particular recipe always takes you back to our home, our childhood and above all to our mom's kitchen. The recipe is real simple but the taste and flavor are always royal.

Ingredients:

Chicken Pieces    - 1lb (Can also be boneless)

Dried Chilies       -7 nos.

Ginger                 - 2inch piece     

Garlic                  - 6pods

Caraway seeds    - 2tsp

Pearls Onion       -10 nos.

Crushed Pepper  - 2tsp

Cinnamon           - 1inch piece

Cardamom          -3

Cloves                 -4

Salt                      - to taste

Oil                       - For deep-frying

  

Method:

Cut the chicken into small pieces and it can be either with or without bones. Clean them and pat dry.

In a food processor grind the ingredients under “2”, to a coarse paste. This is rally important to be coarse because while frying   these ingredients give that special flavor to the fries. Add salt to this mix and rub the paste well throughout the chicken pieces and let it marinate for at least 15 minutes. Heat oil in a pan and enough oil to deep fry the chicken pieces. Cook both sides until brown but really take care not to burn them otherwise the pearl onion might taste bitter.

Some like to drizzle a tablespoon or two of lemon juice over or just serve with lemon wedges giving an option.

These naadan fry really goes well with Ghee rice and Daal or simple white rice with mor kulambu..Yuuummmm!!!!

White Bean Chili

Beans? Really?..My folks wouldn't even spell the word. But its health benefits which are rich in proteins and antioxidants and their ability to prevent certain diseases always wanted me to incorporate them as a part of our diet, because at least 3 servings per week is recommended. Again they are really good for your waistline(Girls!!!)Beans means it used to be always the Garbanzo and or the pods we make as a side dish for rice. So when I saw my favorite chef make this, I immediately tried this and was an instant hit. This can be well served with chappathi, garlic bread (or any bread, for that matter), naan or as such as chili. 

Ingredients :

Olive Oil           : 2 Tbsp
Onion                : 1 large chopped
Garlic                : 4  Cloves, minced
Chicken             : 1 lb, minced
Salt                    : For seasoning
Cumin Powder  : 2 Tbsp
Fennel Seeds     :1 Tbsp

Dried Oregano  :1 Tbsp Chili Powder     :2 Tsp
Flour                  :3 Tbsp
Cannellini Bean :2 (15-ounce cans)
Spinach             :1 Cup, chopped
Corn                   :11/2 cups
Chicken Bouillon :2 Cubes
Red Chili Flake :1/2 Tsp

Seasoning:

Freshly ground black pepper 
Grated Parmesan cheese
Chopped Cilantro

 
Method:

In a large saucepan heat the oil . Add the onion and cook until translucent. Add the garlic and cook until raw smell is gone. Add cumin, fennel seeds, oregano, and chili powder. Fry for few mins. Then add the chicken and let it cook thoroughly stirring frequently. Now add the spinach and fry for few mins. Then add the corn and then the rinsed and cleaned beans. Fry them together and add chicken stock cubes dissolved in water. Stir the flour mixed in little water into the chicken mixture. Bring the mixture to a boil. Reduce flame and simmer for about 30mins or more until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.

Spoon the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped coriander to taste.

Serve with some Garlic Naan /Bread on the side.

Coconut Cream Rice

This rice is a speciality food in my town. Before Biryani came to play its role on special days, this used to be the main rice dish, eaten with mutton or chicken gravy for lunch on special occasions. Because of the rich flavor of the coconut cream and the other spices in which the rice is being cooked, the type of rice used to make this usually doesn't matter. Though mutton or chicken is served on the side with this, my favorite is always fish...any fish gravy which is hot and spicy...ah! love the combination. There are few methods that use different seasonings, but I like it this way.

Ingredients :

Basmati Rice       : 2 Cups

Coconut Cream  :1/2 Cup

Water                  :1 1/2 Cups

Olive  Oil             : 2 Tbsp

Ghee                    : 2  Tsp

Onion  Sliced      : 2 Tbsp

Ginger Paste      : 1 Tsp

Garlic Paste       : 1 Tsp

Cardamom         : 2 Nos

Black Pepper      : 1  Tsp

Curry Leaves      : 1  Sprig

Salt                      :1 Tsp

Method :

       Clean the rice and soak in water for about 10mins. Simultaneously bring the water to a boil. In another deep pan, heat oil and ghee together and add the cardamoms, pepper corns and curry leaves. Fry well and add the sliced onions. Now add the soaked and drained rice and fry for about 2 mins. Add salt to this and then the coconut cream and the boiling water. Adjust salt and bring to a brisk boil. Now reduce the flame and cover the pan and cook until all the water is absorbed. Switch off the flame, cover the pan and leave it to rest for few mins. before serving.

Rose Lassi

A refreshing drink on a mid-summer morning or along with a lazy weekend brunch is always welcome. Anything sweet and cool would be always great, why not creamy too? We first happened to try this out in an Indian restaurant. Where else if its a Lassi?...Everyone loved it at the first sip. So flavorful and Taats loved the color. Finally, a Lassi which is not yellow or white. Tried to bring  the same taste and believe it came out really well. So here you go!.. Rose Lassi.

Ingredients:
Plain Yogurt                    : 2  Cups
Rose Drink Powder        : 2 Tbsp
Plain Vanilla Ice Cream  :2 Big Scoops
Milk                                  :1/2 Cup
Sugar                                : If needed
Rose Water                      :Few Drops
Cardamom Powder        : A pinch
Chopped Pistachios        : 1 Tbsp

Method :
   In blender, mix together the ice cream and rose powder. (Add sugar also along with this if you need more sweet). Now add the yogurt and milk and blend well. Pour them in tall glasses and stir in rose water. Garnish with cardamom powder and chopped pistachios. Serve immediately.
 A small note here. Rose drink powder can be bought in Middle eastern grocery stores. If not, don't worry just substitute with Rose color and rose water or the rose milk essence would do the job. Hope this will really be a hit recipe at your place too.

Sweet Chili Shrimps

Shrimp is always a favorite in my place.Thank God, no one has developed allergies or we would have missed such a Delicacy. It's a quick cooking and easy to make which comes handy always when there is a temptation for meat. I used to make a lot of recipes out of it. The other day I wasn't in a mood to cook but wanted to eat something meaty. So  I thought of this recipe from  my friend Thahira's blog (You can find her version at anjaraipetti-thahira.blogspot.com) It looked pretty easy and quick. I changed the recipe a bit to taste our palette. Adding chopped ginger and garlic gives a different taste and I loved the jalapenos in it. If there is no sweet soy sauce available you can substitute with brown sugar and regular soy sauce. Hope you will enjoy the recipe.  

Ingredients :
Raw Shrimp         : 1 lb
Spring  Onions     :1 Bunch
Jalapeno               :1
Ginger                   : 1" piece
Garlic                    :2 big cloves
Tomatoes             : 2 small
Salt                        :1/2 tsp
Sweet soy sauce  : 1Tbsp
Turmeric               :1/2 Tsp
Chili Powder         :1Tsp

Method :
    Finely chop the spring onions, jalapenos ,ginger ,garlic and the  tomatoes. Devein and clean the shrimp. Heat oil in a pan and fry the whites of the spring onions. When it starts wilting add the jalapenos. Fry for few seconds and then add the tomatoes along with a little salt. Fry for a minute. Then add the turmeric and chili powder. Fry until the masalas get mixed and the aroma comes out and then add the shrimps fry for a min. Now add a little water , cover and cook. When the shrimp is almost cooked add the soy sauce. Check for salt. When this is almost done add a teaspoon of oil and the green parts of the spring onion and fry well. Goes really well with rice or Chappati.

Banana Almond Muffins

I could see those bananas sitting there and smiling at me, "look we are here". OMG..again? What am I going to do with you guys? It's becoming a practice to throw away the ripe bananas. So this time I'm going to use them. What could be the best breakfast idea with bananas rather than muffins? How about banana muffins with a small but tasty twist? Hmm... I'm thinking along the lines of Banana Muffins with nuts! ...OK. So here comes the recipe for Banana- Almond-Muffins.

 
Ingredients:
All Purpose Flour    :1 1/2 Cups
Ripe Bananas          : 2
Yogurt                       :1 Tbsp
Toasted Almonds   :  2+1 Tbsp
Baking Powder       :1 Tsp
Baking Soda             :1 Tsp
Sugar                        :2/3 Cup
Butter                      :1/3 Cup
Salt                          :1/2 Tsp
Nutmeg Powder   : A Pinch

Method:
Preheat Oven to 350 degrees. Grease the muffin tray(about12 cups) or line them. In a  bowl beat together melted butter, sugar and  bananas. Add yogurt to this mix. Sift together the dry ingredients. Add to the banana mix. Finally add about 2 tablespoons of toasted  almonds pieces and mix them well. Pour the batter into prepared muffin cups, about half  the size of the muffin cups. Garnish with the remaining almond pieces on top. Bake in preheated oven for about 15 mins or until a toothpick inserted in the muffin comes out clean.

Rose Palmalooda

Wonder why this name?...Its quite an interesting story. I wanted to make Falooda for my folks but the problem is everybody had their own choice, when one didn’t like the noodle the other opted out the jelly and another wanted a refreshing drink. Guys what do you think? Am I running a restaurant or what?

So I came up with an idea to replace the noodle and jelly. Basil seeds are a perfect substitute for the noodle and palm seeds are a great replacement to the jelly. This idea worked out really well and I'm so happy that I came up with this. This drink is an ideal one for a hot summer afternoon or for Iftar on a Ramadan evening. Just give this a try and you will be really happy that you did it.

Ingredients:

Milk                          :1½ Cups

Heavy Cream            :3 Tbsp

Vanilla Ice cream       :3 Scoops

Basil Seeds               :3 Tsp

Strawberry Preserve  :3 Tbsp

Rose Essence            :Few drops

Palm Seeds               :3/4 Cup

Sugar                       :As needed

Method:

 Soak the basil seeds in 2tablespoons water and keep aside. Chop the palm seeds into small cubes (You can either use fresh or canned). Using a blender, mix together milk, heavy cream, ice cream and the rose essence (if this is not available you can use few drops of red food color and 2tsps rose water). Add sugar as needed.

Layer individual cups with strawberry preserve topped with soaked basil seeds and then the palm seeds. Now pour the rose milk shake over this. Serve your Rose Palmalooda really cold.

Stuffed Croissants (Spanakrossants)

 This is a fusion recipe. Spanakopita  is spinach and cheese filled pie while croissants are plain pastries that can be stuffed with anything sweet, savory or can be left plain. Their versatility make them a great choice for this recipe. These stuffed croissants are quick and simple to make, can be had for breakfast, as a mid morning snack, tea time accompaniment  or packed for kids as lunch. The mini versions can be served as starters for parties too. I make different versions of the filling which will be posted eventually. But at this time here goes my stuffed croissants or The Spanakrossants as the girls call it.

Ingredients:

Pastry :

Frozen Croissant Pastry : 1 (Pack with 8 rolls)

Filling  :

Chicken Breast         :  1 No

Spinach                   :  1 Cup (Chopped)

Yellow Onion            :  1/4 Cup (Chopped)

Green Chilly             : 1 No

Pepper  Powder        : 1/2 Teaspoon

Salt                         :  To taste

Mozzarella Cheese    : 2 Tablespoons (Shredded)

Olive Oil                  : 1 Tablespoon

 

Method :

  Preheat oven to 350 degrees. Clean and cut the chicken breast into small cubes. In a pan add some oil and add the chicken pieces along with 1/4 tsp pepper and enough salt and fry until the chicken is cooked. Do not overcook the chicken. Remove from pan and to the same pan add the chopped onions. Fry along with a pinch of salt to quicken up the cooking. Once its transparent add the chopped green chilly  and then the spinach. Wait until it wilts and the water evaporates. Add the other 1/4 tsp pepper fry until the raw smell goes. Check for salt and add the chicken back and mix together. Now switch off the stove.

 

 Take the croissant roll  and spread according to the instructions on the pack. Now mix the cheese with the spinach mixture and combine well. Divide into 8 parts. Stuff the croissants with this filling and roll them into the shape of crescents. In a lined cookie sheet spread them with enough space between each piece and bake them for about 12 to 15 mins until the surface of the croissants turn light brown. The oven time differs with different  brands. Take care not to burn them. Remove from oven and serve with chilly or marinara sauce.

Happy Hearts (Dil Khush)

Dil Khush..Happy Hearts..There can't be any other recipe for a food blog to kick start with. Though this is not an authentic recipe, I chose this as the first post because of the name.
 

Dil Khush is the Indian version of a pie, and more to add, its very much Hyderabadi. This pie is filled with a  mixture of  dried fruits, grated coconut and nuts. A number of versions of this recipe can be found across India, for each city has its own. This one's the local version from my hometown, although the taste differs from store to store. There's no standardized version of this recipe and can be adjusted to suit your tastes.

As its said, the ingredients are basically a pie crust and the filling. Now into the recipe!

Ingredients:

Pie Crust :

All purpose flour             :2 1/2 cups all-purpose flour

Unsalted Chilled Butter   :1 cup,cut into 1inch cubes

Granulated Sugar             :1 tablespoon

Salt                                   :1 teaspoon

Ice Cold Water                 :1/4 cup 

Filling :

Grated Coconut      :2 tablespoons(Dry roast until light brown)

Sooji  (white rava)  :2 tablespoons (Dry roast until light brown)

Granulated Sugar    :2 tablespoons

Cinnamon Powder  :1/2 teaspoon

Clove Powder         :1/4 teaspoon

Dried Fruits            :1/4cup(Raisins, Prunes and/ or Dates)

Dried Nuts              :1/4cup (Almonds, Cashews )

Condensed milk     :2 tablespoons

Egg                         :1

Method:

• To Make Pie Crust: 

             Mix together flour, salt and sugar and process until combined. Add the butter and mix until the mixture looks like a coarse meal. Pour ice water to this flour mix and mix together. Either use a beater or a food processor. The mix should look well combined.

           Take the dough out and gather into a ball. Divide dough into two balls, flatten cover with a plastic wrap and refrigerate for about an hour.

           For this recipe, we will need only one of the balls because the base and crust are going to be really thin. When ready to make the recipe, pick a ball and divide into two equal parts, one to line the base of the pan and the other to cover it over.

• Preheat the oven to 350 degrees.

• Mix all the filling ingredients together, except the egg. If you'd like it to be sweeter, add more sugar.

• Line the pie pan with half the dough. Evenly spread the mixture over it and cover the mixture with the rest of the dough. Brush evenly on the top with egg wash.

• Bake for about 30 mins. or until the top turns golden and flaky.

• Remove from oven and let it cool for about 10 mins., slice and serve.