Avocado Yogurt Drink

If you love yogurt you will love this recipe. I have already posted my Avocado rose drink. Have tried Avocado smoothie too, but haven't taken a picture and so couldn't post the recipe here. This yogurt drink is similar to dhoog(middle eastern yogurt drink) in consistency but you can make it lighter by adding more water to it.

This is very refreshing and you can make it with fat free yogurt too.

   Give it a try and sure you would love this drink.

INGREDIENTS:

1 Cup Yogurt

1 Avocado 

7 Sprigs Coriander Leaves

2" Piece Ginger

1 Green Chilly 

1/2 Tsp Jeera Seeds 

1 Tsp Salt

5 Cups Water

METHOD:

  Cut avacado into small chunks.Remove skin from ginger and the thick stem from coriander leaves.

  In a blender grind together green chilly, ginger, avocado, coriander leaves and jeera seeds along with salt. 

Then add the yogurt and beat well. Finally add water and pulse together.

Check for salt and serve in tall glasses over ice cubes.

Sambal Oelek Chicken Fry

 Chicken sambal oelek fry is a quick chicken fry made with fewer ingredients. I was browsing through and came across this recipe by Lakshmi Nair of Asianet. But I modified the recipe a bit according to our taste.

The ingredients reminded me of the Thai red Chilly paste I make at home and hence the name. The dried red chillies are really hot and the acidity in vinegar helps cut off the heat. It also helps soften the chicken meat because we don't marinate the chicken in this recipe.

Kashmiri chillies give the vibrant red color to the fry. If Kashmiri chilly is not available you can substitute 1 teaspoon of paprika while grinding the paste or just use dried red chilly. The paste doesn't have to be smooth, actually the coarser one is the better.

Corn flour helps hold the spice  paste to the chicken when dropped in oil.

This paste can be pre-made and refrigerated for about a week and frozen for atleast three months.

 Do try this recipe if you love fries and if you are a chicken fanatic.

INGREDIENTS:

2 lbs Chicken medium pieces

15 Dry Red Chillies 

5 Kashmiri Red Chillies 

10 Nos Pearl Onions 

10 Nos Garlic Pods

2 Tblsp Vinegar 

2 Tsp Salt

1 Tblsp Corn Flour

1/2 Cup Boiling water 

1/2 Cup Coconut/ Frying Oil

METHOD:

    Clean and cut the chicken into medium pieces, wash and drain any excess water.

In a bowl soak the chillies in hot water for about 5 mins and drain.

In a food processor grind the red chillies along with shallots and garlic pods in vinegar into a paste. It doesn't really have to be a smooth paste. 

Add salt mix well and check for taste and add more salt if necessary.To this paste add the corn flour and rub this mix evenly into the chicken pieces.

Heat oil in a frying pan and deep fry the chicken pieces until dark red and crispy.

Chicken sambal oelek fry is ready and served as a starter or side dish.

Green Chilly Chicken Curry

It was a cloudy autumn day. It sounded so hard to get up and hit the kitchen let only to do a elaborate cooking.But the weather demanded something spicy and sophisticated. Browsing and brainstorming finally made me realize that something has to be made which would go with chappathi or plain rice without any further accompaniment. This recipe sounded easy and quick. So I decided to go for it.

  Actually the recipe asks for marination but to hasten the process, just add a tablespoon of vinegar to the marinade and instead of green chillies you can add jalapeños but lesser in quantity.

This dish can be both made dry or as a curry with gravy.

Green chilly curry chicken is definitely worth trying and a recipe to be saved.

INGREDIENTS:

2 lbs Chicken Pieces 

4 Medium Onions

10 Green Chillies/ 5 Jalapeños 

1 Cup/1/2 Bunch Chopped      Cilantro/Coriander Leaves

1/2 Cup/5 Twigs Curry Leaves

3 Tblsp Black Pepper Corns

11/2 Tblsp Jeera Seeds

11/2 Tblsp Ginger Garlic Paste

4 Tblsp Oil

Salt to taste

METHOD:

   Cut the chicken into small to medium sized pieces,clean and drain the water and keep aside.

 Grind together ginger garlic paste,curry leaves,coriander leaves and the spices along with 1 tsp oil and 11/2 tsp salt.

Rub this paste onto the chicken pieces and marinate for atleast an hour.

Cut the onion and grind it to a coarse paste.

Heat a deep pan over medium heat and add three tablespoons of oil. Pour the onion paste along with a pinch of salt and cook covered for about 5 to 7 minutes and then uncovered until it changes color to slight brown. Once done add the marinated chicken pieces to the browned onion and give a nice stir. Then along with a little water cook covered until the chicken is cooked through. Take care to open the lid and stir or add water in between making sure it doesn't get burnt.

Once the chicken gets cooked,remove the lid,check for salt and add more if needed, raise the heat and pour the remaining oil and fry well.If you prefer gravy you can skip the last step add a little water to desired consistency.

The green chilly chicken curry is ready.

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.

Chicken Cori Kabob

If you're thinking of making something quick and easy for Iftar, try this Chicken cori(ander) kabob. I named it so because coriander leaves are the main ingredient which gives the color and adds flavor to the kabob. We happened to have a similar kabob long back in a restaurant. I tried making my own version of the kabob a few times, every time adding or avoiding an ingredient from the list. Finally I think I got the right combination. Its simple, easy, quick to make and tastes great. If you do not have an oven, no worries, just make patties and shallow fry them over the stove with very little oil.

INGREDIENTS:

1lb Chicken Breast pieces 

1 Cup Chopped Coriander Leaves

2 Tablespoons Ginger Garlic Paste

4 Green Chillies 

1 Teaspoon Black Pepper Powder

1 Teaspoon Salt

2 Slices Plain Bread

1 Egg

2 Teaspoons Olive/Canola/ Vegetable Oil

METHOD:

    Clean the chicken pieces, coriander leaves and green chillies.

    Pre heat the oven to 400 degrees.

Prepare a cookie tray by lining with aluminum foil and apply oil on the foil just to make sure the kabobs don't  stick to the foil.

    Place the chicken pieces in a food processor and pulse it few times to mince it. Then add all the other ingredients together and run the processor just to breakdown all the ingredients and form a lump.

Remove it to a plate and check for salt, and add more if needed.

To this, add the olive oil, mix and keep aside.

Get the skewers ready by cleaning and applying oil to it.

Now roll the chicken along the skewers like a tube.

Place the skewers on the prepared trays and bake for about 20 mins, turning once in between.

When timer is done check by inserting a toothpick. If it comes out clean, remove from oven and let it cool down a bit. 

Using a fork, push the kabobs out of the skewers onto a plate, slice and serve.

Quick Roti

Some nights are crazy, you haven't planned ahead about your dinner or you probably are running out of your groceries. It's necessary to bring something to the table quick and satisfying.This roti might save you on such a day. So simple and easy to make and yes, no compromise on taste.

INGREDIENTS:

2 Cups All Purpose Flour

    Plus extra for dusting

4 Tablespoons Yogurt

4 Teaspoons+ 2 Tablespoons  Clarified              Butter*/ Ghee

1 Teaspoon Salt

1/2 Teaspoon Baking Powder

1/2 Teaspoon Sugar

1/4 Cup Warm Water

METHOD:

  In a mixing bowl, measure all the dry ingredients and mix them through. Then add 4 teaspoons clarified butter and knead through the flour. It becomes crumbly. Then add the yougurt and knead completely to make a smooth ball. If you need more moisture, add the warm water as needed. Make the dough into a ball and you can use it immediately or cover it with a wet cloth until ready yo use.

 Make small balls(around 12), out of this dough. Take each ball and roll it into small discs(about 3 inch radius), using the extra flour for dusting.

 Heat a flat pan at medium high, spread a drop or two of the clarified butter and put the roti on the pan and cook for about two minutes on each sides or until golden spots appear on surfaces.

 Serve with your favorite side, vegetable curries, chicken or meat.

I made it along with egg malai/egg butter masala.

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.