Sis's Sesame Chicken

I This recipe has an interesting story. I was talking to my sis and she said she made sesame chicken,one of the recipes I had shared with her long back. Because I hadn't made any sesame chicken in quite some time (I used to make one with Indian spices and another Chinese fusion) I asked her for the recipe and she said it was my fusion find. But surprisingly over the conversation I realized it's not both the recipes I usually make but she has came up with this recipe from three other recipes I have given her. We usually share recipes while talking over phone and she never jots down, just depends on her memory. No harm anyway this taste so good and so I named it so.

INGREDIENTS:

1 lb Chicken             

1/4 Cup Shallots              

5 Dried Red Chillies

2 Tblsp Caraway Seeds  

1 Tblsp  Ginger Paste      

1Tblsp Garlic  Paste       

1Tblsp Black Pepper     

1Tsp Garam Masala   

1Tblsp Yogurt                

1 Tsp Salt                     

2 Tblsp Sesame Seeds   

2 Sprigs Curry Leaves      

1/2 Cup Oil For Frying                

METHOD :

     Clean and cut the chicken into desired size pieces, preferably medium size. Pat dry.

Make a coarse marinade using all the ingredients except sesame seeds and curry leaves.

Reserve a tablespoon or two of the marinade and rub the remaining all over the chicken pieces and keep them well covered for 30 mins. Check and adjust your salt level.

Heat a pan with oil in medium high heat and shallow fry the chicken pieces and remove them to a plate lined with paper towel.

Once all the chicken are fried, heat two teaspoons of oil in a separate pan and add the reserved marinade and give it a stir. Then add the curry leaves and sesame seeds and fry them. Add the fried chicken pieces to this and saute them well until the chicken gets coated with the marinade and sesame seeds.

Sissy's sesame chicken is ready. Serve hot as a starter or side dish.

Crispy Fried Chicken

An never ending demand is always there for chicken especially fried chicken. This recipe helps you make fried chicken that is very crispy outside, soft and juicy inside. The steps may look like too much but I can guaranty you that its worth the extra effort. You will definitely taste the juicy meat.
 This can be served as a starter or side dish. Even goes well as a side for biryani or any rice meal.   

INGREDIENTS :

1 lb Chicken cubes  (bone in/less)
1/2 Cup Coconut Oil (for deep frying) 

Step 1 :
1 tbsp Soy Sauce       
Few Lemon Wedges
1 tsp Salt                 
1/2 tsp Pepper Powder 
1/4 tsp Salt                    
2 Cups Water                

Step 2 :
1 tsp Ginger Garlic Paste 
1/4 tsp Turmeric Powder    
1 tblsp Lemon Juice           
1 tblsp Red Chilly Powder 
1 tsp Black Pepper          
1 tsp Fennel Seeds           
1 tsp Garam Masala         
1 tblsp Roasted Rice Flour  
1 tsp Salt                         


METHOD :
                  Clean the chicken pieces and mix the ingredients under step 1 and soak the chicken pieces in that liquid for about 20 to 30 mins. This helps retain the moisture of the chicken and helps absorb the spices into the meat.
                 Pound the fennel seeds and pepper seeds together to a coarse powder. To this add the rest of the ingredients from step 2. Now squeeze out the chicken pieces from the soaking liquid and rub this spice mixture well over the pieces to completely coat them. Check for salt in the spice mix before rubbing in to the chicken pieces and adjust according to your taste.
   Heat oil in a deep pan for about an inch or two at medium high flame.When it is hot enough reduce the flame to medium low and drop the chicken pieces in batches. Fry them stirring in between until golden brown and drain onto absorbent paper towels to take out any extra oil.
         If you plan to make ahead for parties keep them on trays in oven at 200 degrees. Squeeze lemon juice before serving which is optional. Crispy fried chicken is ready.

Komola Kheer

Until very recently I wouldn't have remotely dreamt of making a milk sweet with orange in it.When I accidentally came across this name Komola Kheer, and came to know that it is something with oranges in it, I was super excited because I LOVE oranges.

So just jumped into the web world, browsed around and found that it is a version of basundhi with oranges, a famous sweet from West Bengal.

You can use any oranges but I preferred using clementines. You can either use fresh or bottled juice and a little tartness elevates the taste.

So here goes the recipe, give it a try and you will love yourself for doing so.

INGREDIENTS:

2 Cups Milk

1 Cup Heavy Cream

4 Tblsp Sugar

Few Strands Saffron

A Pinch Salt

4 Sweet Oranges(Preferably Clementains)

1/4 Cup Orange Juice

2 Tblsp ChoppedPistachios 

METHOD:

Peel the oranges and remove the pulp and keep aside.

Squeeze about 2 oranges and get the juice ready.

In a heavy bottomed pan, heat the milk along with the saffron and bring it to a boil. Let it reduce to half at medium temperature. It might take around 30 minutes. Add the sugar and salt, let them dissolve completely. Once it gets thickened, add the heavy cream and heat through. Remove from heat and cool down completely or chill in the refrigerator for about an hour.

Once cool, stir in the orange juice and the orange segments and chill for another hour. Garnish with pistachios and serve.

Veggie Kabobs

  The veggy kabobs are very moist, light and easy to make.I came up with this recipe accidentally but turned out really good. The texture is that of chicken and most of them won't figure it out that its not chicken.For vegetarians it is going to be a treat.

INGREDIENTS:

2 Cups Soya Granules

1 Medium Onion 

2 Green Chillies

2 Tablespoons Ginger Garlic Paste

1 Tablespoon Lemon Juice

2 Tablespoons Reshmi Kabob Masala

2 Slices Plain Bread

1/2 Cup Chopped Coriander Leaves 

1/2 Cup Cooking Oil

11/2 Teaspoons Salt

METHOD:

  Bring 4 Cups water to a brisk boil in a sauce pan with half teaspoon salt. Add the soy granules once the water starts to boil and let it cook for about 4 to 5 minutes, you can also follow the instructions on the package. Switch off the stove and drain the granules and keep aside.

 Chop the onion into 4 pieces. In a food processor (or the small cup in your mixie)

add the soy granules, green chillies, onion, coriander leaves, bread slices, lemon juice, kabob masala and blend together.

Remove from processor add salt and mix well. Apply little oil in your hands and make small round patties.

Heat about 1/4 cup oil in a pan and shallow fry the patties until lightly browned about 3 minutes on each side.

Egg Butter Masala

  Egg curries are never my forte. Whenever I make curry, people say it's not upto my standards of cooking. But I have to try it sometimes to bring in something to the table. I came across this recipe recently and thought I would make this to pair with the quick roti. Viola finally I made a really tasty egg curry. Made the recipe in my style. So here goes Egg Malai.

INGREDIENTS:

5 Hard Boiled Eggs

2 Medium Sized Onions 

2 Small Tomatoes

1 Green Chilly Chopped

1 Teaspoon Ginger Garlic Paste

1 Teaspoon Red Chilly Powder 

1/4 Teaspoon Turmeric Powder

1/2 Teaspoon Cumin Powder

1/2 Cup Cream

2 Tablespoons Chopped Coriander Leaves

2 Tablespoons Olive oil

1/4 Cup warm water.

METHOD:

 Hard boil the eggs, de-shell them, cut into halves and keep aside.

Heat a pan over medium high heat.Pour oil and then add the finely chopped onion until transparent.

Add ginger garlic paste and fry until raw smell is gone. Then add the chopped tomatoes along with a pinch of salt and fry until the tomatoes get wilted and cooked through. Switch off the stove and let it cool down a bit. Transfer the contents to the food processor and blend them well.

Bring back the ground mix to the same pan over medium heat. Add the chopped chilly and then the dry spice powders along with little salt. Fry well, add 1/2 cup warm water along with the eggs and close with a lid and let it simmer for about 5 mins.

Remove the lid, give it a stir. Now add the cream and let it heat through. Garnish with coriander leaves.

Serve along side your favorite bread/roti or rice.

Goan Fish Curry

You should always have a new recipe to try with an ingredient every once in a while such as chicken or fish, to keep yourself from getting bored by using the the same recipe over and over again.The addition of a new flavor to an old recipe is a small and simple change, but can create big, bold, and different tastes! I thought of making a new fish dish when I was not at all in a mood for the usual fish recipe. I eventually thought of making this
Goan Fish Curry, which used to be an once in a while try, but soon became a forgotten dish. So I googled and found out this recipe, which isn't very similar to the one I am used to cooking, but still I thought of giving it a try. I did make a few small tweaks to fit our palette. This recipe is a keeper for sure and I think that this would go really good with any rice, chappathi, or even naan. So without any further thought, just go for it! Try something new.

INGREDIENTS :

King Fish      - 1 lb
Onion            - 2 med
Tomato          - 2 med
Green Chilly    - 2 Nos

Garam Masala - 1/4 Tsp

Ginger Garlic Paste - 2 Tblsp 

Red Chilly Powder  - 2 +1 Tsp
Coriander Powder   -2 Tsp
Turmeric Powder     - 1/2 Tsp

Jeera Powder          - 1 Tsp

Fennel Powder         - 1 Tsp

Lime Juice               - 11/2 Tblsp
Coconut Milk           - 1 Cup
Coriander Leaves    - Few Sprigs

Dry Red Chillies       - 2 Nos

Curry Leaves           - 1 Sprig

Oil                            - 1/4 Cup or less

Water                       - As needed

Salt                          - 2 Tsp or more

METHOD :

        Clean and cut the fish into small pieces. 

Clean and chop the onions, tomatoes, green chillies, coriander leaves and clean the curry leaves.

Mix together 1/2 teaspoon turmeric powder, 1 teaspoon red chilly powder and 1 teaspoon salt and marinate the fish pieces in this mix and keep aside.

Dry fry in a flat pan 2 teaspoons of chilly powder, 2 teaspoons coriander powder, 1 teaspoon jeera powder and 1 teaspoon fennel powder until raw smell is gone(You can use whole spices instead of powder too).

In a mixer, mix together this spice mix along with garam masala, lemon juice and ginger garlic paste.

In a pan over medium heat add two tablespoons of oil and fry the chopped onions. Once they become translucent  add the chopped green chillies.

 Then add the chopped tomatoes and fry well, cover the pan and cook until oil separates.

(The above vegetables should cook well and become slightly mushy. If not so, just process them in a blender or a processor to a coarse paste and bring back to the pan).

To this add the prepared spice mix along with a pinch of salt and fry well.

Add the coconut milk, mix well and add a cup of water, cover the pan and let it simmer for about 10 minutes.

Meanwhile heat a pan over medium heat and add 4 tablespoons or more of oil and shallow fry the fish pieces.

Now add the fried fish pieces to the simmering gravy and cook for another 5 minutes.

Finally taste check for the salt and add more if required. Also adjust the gravy consistency with water. The gravy should be not so thick or watery but kind of thick and pourable. Cover the pan and simmer for another 8 to 10 minutes or until oil seperates. 

Season the mustard seeds, curry leaves and dried red chillies in oil and pour over the fish curry and garnish with chopped coriander leaves.

Beef Pickle

INGREDIENTS :

Beef  (Tiny Chunks)  - 1 lb

Ginger Garlic Paste  - 2Tsp + 2 Tblsp

Turmeric Powder      - 1/4 Tsp

Red Chilly Powder    - 1 Tsp

Salt                           - 1 Tsp

Mustard Seeds         - 1 Tsp

Fenugreek Seeds      - 1/4 Tsp

Dried Red Chilly         - 2

Curry Leaves             - 2 Sprigs

Pickle Masala            - 1 Tsp (optional)

Coconut Oil               - 1 Tblsp

Sesame Oil                - 1 Tblsp

Frying Oil                   - 1/4 Cup

Vinegar                      - 2 Tblsp (optional)

METHOD :

      Clean and cut the beef into small cubes. Prepare a marinade with 2 teaspoons of ginger garlic paste, turmeric powder, chilly powder and salt. Marinate the meat in this mix for atleast 15 mins. Pressure cook them with a tablespoon or two of water until done. Remove the cooked meat and reserve the gravy.

  In a seperate pan heat the oil for frying. At medium heat and deep fry the cooked beef in batches. Remove them to a plate lined with paper towel until all the meat is fried.

  In a seperate pan heat the coconut oil and sesame oil. Add the mustard seeds and let them splutter, then add the fenugreek seeds and then red chillies and curry leaves. To this add the 2 tablespoons of ginger and garlic paste. Give them a quick stir and let the raw smell go off. Now add to it, the reserved gravy from the cooked meat. Add a teaspoon of pickle masala and fry well. To this, add the fried meat. Check and adjust salt in the dish. Fry well, add vinegar and simmer for 5 mins.

 The yumm O pickle is ready. This can be served as a side dish or a starter. Because vinegar is added, this can be refrigerated for about a month. If you plan to use it immediately, vinegar can be avoided.

Nawabi Biryani

       This Nawabi biryani is a rich flavorful dish. I have tried this dish long back during my early days of cooking when one of my Hyderabadi friends gave me the recipe. But maybe because I haven't learned certain techniques or didn't know to differentiate flavors like something between jeera and shahi jeera, I missed the real flavor of this dish even though it came out really good. But again the meat didn't get that soft, fall-apart texture from the dum cooking. So I always had the fear of ending up with hard meat and never tried this recipe again. But later, I found out it needed this secret ingredient which is the meat tenderizer or the more natural papaya paste. And one more thing I missed was Shahi Jeera, which gave the biryani a unique flavor. So recently when I happened to watch a show by Chef Venkatesh Bhatt, I finally reinvented my recipe and as a result, got this flavor rich biryani. Don't get put off by the number of steps. This is mess free cooking! Such a grand dish with easy cleaning. Do try and your comments are greatly appreciated.

INGREDIENTS:

Basmati Rice         - 1lb
Coriander Leaves  - 1/4 cup chopped
Mint Leaves          - 1/4 cup chopped
Green Chilly         - 1 split
Shahi Jeera           - 1/4 tsp
Cardamom           - 4 nos
Cinnamon            - 3 inch piece
Cloves                 - 4 Nos
Water                  - As needed

Mutton           - 2 lbs
Onion             - 3 big
Papaya Paste  -2 tsp
Yogurt            - 1 cup
Ginger Garlic Paste - 2 tblsp
Turmeric Powder    - 1tsp
Chilly Powder         - 2 tsp
Shahi Jeera              - 2 tsp
Coriander Leaves    - 1/4 cup
Mint Leaves            - 1/4 cup
Salt

METHOD :

            First, thinly slice the onions and deep fry them in oil until golden brown. The onions should not be burned or the whole dish will get a bitter taste. After slicing the onions give them a squeeze to make sure the strips are well seperated. The onion should be added in medium high oil at first. Once they turn translucent, reduce the flame and keep stirring often to ensure all the onion strips are cooked and let it brown. Once it turns color remove them from oil into paper towel lined plates and let them turn crispy.
              Clean the mutton and  marinate it in papaya paste for about 15 mins. After 15 mins, add 3/4th of the golden fried onions, yogurt, ginger garlic paste, turmeric powder, chilly powder, shahi jeera, coriander leaves, mint leaves and salt and mix them well. Marinate this mutton for at least 45mins. You can even marinate overnite if you plan to make ahead, but make sure to bring it to room temperature at least 30 mins before making the biryani.
        Now make the rice. Clean and soak the rice in room temperature water for 30 mins. In another big pot bring water to a brisk boil. When the water is boiling, add the soaked and drained rice along with the whole spices and green chilly, coriander leaves and mint leaves and add enough salt along with two tsp ghee. Bring this to a boil and set the timer for just 7 mins. When its time drain the water. Make sure all the spices and leaves stay with rice.
       Meanwhile, get the tava ready for the dum process. On medium high flame heat a big tava. In a heavy bottomed pan or deep pot brush little ghee and add the marinated mutton(Its not cooked) to the pot and spread it out. Above this spread the half cooked rice and over the top dot with ghee and sprinkle enough salt and saffron strands. Cover tightly and leave it on medium flame for about 25mins and then simmer for about 10 mins.
      Switch off the stove and leave it for 15 mins. Transfer the biryani to a serving tray and garnish with the reserved 1/4 part of golden fried onions and chopped coriander leaves. Serve with tomato jam.

Gulab Jamun

 My childhood favorite Gulab Jamuns. Whenever we got a chance to go to a restaurant, I always go for this dessert. That may be because it was not easily available elsewhere in my place. But that craving has become a "long time ago" story.

 After I started cooking, I tried making this just to learn the technique. Then my girl had a love towards this dessert. So made them a few times.When she didn't like them anymore, I forgot all about them.

After a long time, we had to make a dessert for a party at home.  Zei then promised to take care of dessert  and made around 100 Jamuns. Wow! isn't it?

This list would help you make around 15 balls, depending on the size you choose. Ok just go ahead and make and just stay back and relax. Sometimes its ok to just make it for yourself too.

And one more thing, don't just make them on a day when you serve heavy lunch, make it along with a light lunch so you can eat as many as you want guilt free.

INGREDIENTS:

For Jamuns :
  Milk Powder      – 1/2 cup
  Flour                  – 2 tblsp
  Yogurt                – 2 tblsp
  Ghee                  – 1 tblsp (Clarified Butter)
  Baking Soda      – 1/4 tsp
  Oil – for deep frying

For Syrup:
  Water                – 2 cups
  Sugar                – 2 cups
  Rose Essence   – few drops
  Cardamom Powder – 1/2 tsp
  Saffron            – few strands

METHOD:
   The first step is to make the syrup. Use a not so deep, but wide pan, so the balls can float evenly absorbing as much syrup and turn out to be even in size. Over medium flame, place the pan with sugar and water and stir until the sugar dissolves completely. Bring to a boil, reduce the heat and allow it to simmer. Add the cardamom to this.
   In a mixing bowl, add in all dry ingredients from the For Jamun list. Mix well and add the ghee. Give it a nice stir and start mixing in the yogurt to make into a dough. Allow to stand for 5 mins.
   Meanwhile, heat up the oil on low-to-medium heat in a frying pan.
  After 5 mins take the dough and make small balls, about 2cm in diameter. It's perfectly ok for the balls to be tiny at this point. They become much larger in size after frying and soaking in sugar syrup.
  The oil should be in right temperature to get the right texture. Check if the oil is ready by dropping a small ball first, it should sit at the bottom of the pan for sometime before rising to the surface.
   Once the oil is ready, drop as many balls as you could depending on the pan size and amount of oil you use. It could be atleast 4 to 5 at a time. Keep stirring the balls to get even color on all sides.Once the balls turn to a dark brown color, remove them to a plate lined with paper towel.
 Once all the balls are fried, bring the syrup to a quick boil and add all the fried balls. Give a stir and add the rose water and saffron.
Let the balls/jamuns soak for about atleast 30 mins.
Serve them hot or cold.They pair well when served hot with a scoop of vanilla ice cream, yummm....

Chicken Malai Karahi

Chicken malai  karahi , very recently came across this dish.Very rich and flavorful. After tasting this dish I wanted to try it at home. Though I could guess a few ingredients, wasn't really sure how it would turn out. So searched the web and found two recipes. But in some way both the recipes sounded as if they won't taste as good as the one we enjoyed. So I tried to combine both the recipes came up with this one which was so close in taste. It's really simple and easy to make  with very few ingredients. I would make a healthy version by substituting low fat sour cream and milk instead of yogurt and heavy cream. Hope you would enjoy chicken malai karahi as much as we did. 

INGREDIENTS:

Chicken  : 1 lb
Yogurt    : 1/2 cup
Coriander Powder : 2 tsp
White Pepper Powder : 2tsp
Jeera Powder  : 1tsp
Garam Masala :  1/2 tsp
Heavy Cream : 1/4 cup
Fresh Coriander Leaves : 1/2 cup
Canola oil : 1/4 cup 

Method :

  Clean and cut chicken in to small pieces. Heat a sauce pan over medium heat. Add oil to the pan and when almost hot add the chicken pieces and cook the chicken pieces , remove and keep aside.
Discard the liquid  in  the pan and add  a tablespoon of oil in the pan and add the cooked chicken pieces along with the spice powders and fry them well.
  Now add the yogurt along with salt, give it a stir close the lid over medium low fire and allow the chicken to blend with the yogurt and the spices.Cook until  the raw smell goes away for about 5 to 7 minutes. Open the lid, check for salt and add the cream. Give it a stir and cook until the cream gets heated through. Finally add the chopped coriander leaves and transfer to a serving dish.
 The fresh smell and taste of the herb adds the real flavor to the curry,that the fresh coriander leaves are a must for this recipe.

Chicken Dahi Roast

A simple and easy chicken recipe, I would say. It's versatile too as it can be had with rotis or with rice. It can be made quickly if boneless pieces are available.

INGREDIENTS :
Boneless Chicken Cubes - 1lb
Yogurt                              - 2 cups
Cumin Powder                 - 1tsp
Ginger and Garlic             - 2tsp
Red Chilly Powder           - 1tsp
Turmeric Powder              - 1/2 tsp
Garam Masala                   - 1/4tsp
Onion                                - 2  Nos
Tomato                              -1 No
Green Chilly                     - 3 Nos
Coriander Leaves              -2 Tblsp
Oil                                     -3 Tsp
Salt                                    -To Taste


METHOD:
                
 Clean and cut chicken into pieces of desired size. To this, add the yogurt, split green chillies and all the spice powders along with a little salt and marinate for 30 mins.
 In the meantime, heat 2 tsp oil in a pan and cook the onions until slightly brown. Add the tomatoes and fry for 2mins.
 Now add the marinated chicken pieces. Close with a lid and cook the chicken on medium low flame for 10 mins. Remove lid and add salt. If you are serving with rice, you might want to remove the curry from the stove when it reaches a gravy consistency.
 If you like it to be a dry fry, add the remaining oil and fry until dry. Finally garnish with the coriander leaves.

Moong Dal Fried Chicken

       I got this recipe from my sister a long time ago and used to make it as often as I could when the recipe was still new. It has been quite sometime since I last made it and I'd almost forgotten the recipe. But today when the kids asked about this "long time no see" green fried chicken to their aunt who has visited them, she made this for them. It sure will be loved by kids and adults who love fried chicken.
Kudos to whoever thought of this recipe, as green gram is an unconventional choice for a crispy exterior in chicken fry. It's real simple and easy and can be made with few ingredients. Do make sure to adjust the salt and heat according to your taste buds.    
      

INGREDIENTS :

Chicken Medium Pieces : 1 lb

To Marinate :

Coriander Leaves            : 1 Cup
Green Chillies                 : 3 Nos
Ginger Garlic Paste         : 2 Tsp
Lemon Juice                    : 1 Tbsp
Pepper Powder                : 1 Tsp
Garam Masala                 : 1/2 Tsp
Salt                                  : To Taste

To Coat  :

Green Gram                     : 11/2 Cups
Kosher Salt                      : A Pinch

To Fry :

Oil                                    : 1 Cup

METHOD :

               Cut the chicken into medium sized pieces and clean them in water and pat dry. Chicken can be either bone in or bone less according to your liking. Make a paste of all the ingredients given under "to marinate" and rub well over the chicken pieces. Cover and let them rest for about 20 to 30mins.

             In the meantime grind the green gram to a coarse powder in a coffee grinder. Make sure it doesn't turn out to be too powdery or has bigger grains. Something similar to the size of couscous would be perfect. Mix salt to this and keep aside.

  When ready to fry, heat oil in a deep pan. Take the marinated chicken pieces coat them well in this gram mix and deep fry until brown turning sides twice or thrice. Make sure its evenly browned on all sides but take care not to over fry them because then it would turn hard to bite.

 Serve as a starter or a snack if you are a chicken lover or with roti and yogurt sauce as a meal.