Mint Chicken-Coconut flavored Super easy party dish.

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Being an Air force officer’s wife,I am pretty much used to presenting a decent layout of dishes on the dinner table in short notice. 16 years of my experience in my social life has given me this confidence . My husband’s course mates from NDA , Colleagues, UNIT types, Station types and my own girl’s circle has given me ample opportunities to celebrate, enjoy good food and a great company. Love them all!
Like most of my Sundays, even today my hubby in a relaxed style, told me about the guest who will be reaching my home for lunch in just an hour and a half . I had already made some vegetarian lunch for my family. But that won’t be enough to welcome my guest warmly. So here I am scanning through my refrigerator to get a clue of what to cook !
Voila!!! I have some chicken in my freezer , grated coconut in a dubba and a bunch of mint leaves . So I decided to cook up all these together with a little more spices. … I have seen some recipes of mint chicken in the net, but decided to cook up something unique . The dish turned out to be finger licking!Happy me!!!
Cuisine Indian
Serves 4
Preparation time 25 minutes
Marination time 15 minutes

Here’s the list of ingredients I used 
Chicken ( Cut into medium sized pieces) – 1 kg
Mint leave – One small bunch
Green chillies – 4
Lemon juice – 3 table spoons
Chilly powder – 1 tea spoon
Pepper powder – 1 tea spoon
Turmeric powder – One pinch
Coriander powder -One table spoon
Green cardamom powder – One tea spoon
Ginger garlic paste – 2 table spoon
Grated coconut – One fistful
Sliced onion – 1 big
Oil – 4 table spoon
salt -to taste
Curd – 2 table spoon

Are you a chicken lover? Then check my other posts for Dragon chicken,  Chicken Xacuti, Restaurant style Butter chicken at home,Murgh Hirwa masala,Kerala chicken stew.

You may even like Grilled chicken recipes in different spices. Hyderabadi Dum chicken is from the Nizam’s cuisine.

How I cooked
Marination
Marinate the clean chicken in one pinch turmeric, 2 table spoon curd and salt.
1. Grind washed mint leaves, green chillies, lemon juice, coconut together to a fine paste using mixie.
2. Heat Oil in a thick bottomed pan . Add sliced onions and saute till pink. Now add ginger garlic paste and saute for 2 minutes.Add turmeric, red chilly, coriander and pepper powders to the pan and saute for 3 minutes on medium heat.
3. Now add the marinated chicken and mix very well. Add some salt.Cover and cook for 4 minutes on slow flame.
4. Open the lid and add the ground coconut paste to the chicken. Mix thoroughly.. Add 1/2 cup water to the pan Bring the whole masala to boil for a minute and then cook on slow flame for 10 minutes. Once the chicken is cooked well, roast the chicken in the pan on high flame till the entire gravy thickens to a dark green colour.
5. Add elaichi powder and switch off the flame.Serve hot with Roti, naan or rice.
Note Please check the salt many times during cooking process to attain perfect balance.

Are you a chicken lover? Then check my other posts for Dragon chicken,  Chicken Xacuti, Restaurant style Butter chicken at home,Murgh Hirwa masala,Kerala chicken stew.

You may even like Grilled chicken recipes in different spices. Hyderabadi Dum chicken is from the Nizam’s cuisine.

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Easy chettinadu fish fry -Mackerel (South Indian)

 

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Ingredients
Mackerel ( Or any fleshy fish) – 8 pieces                        click here for Chettinadu sheer fish fry
Oil – for shallow frying
1. Turmeric powder – 1/2 tsp
Red chilli pdr – 1 t tbsp
Coriander pdr – 1 tbsp
Lemon juice – of a big lemon
salt to taste
Marinate the fish for 30 minutes in the above mentioned ingredients.

2. Dry roast the ingredients listed below on a hot tawa until the color of urad dal and chana dal turns brown. Roast on a medium flame and do not burn the masalas. If you burn the masala, that’s the end of the show! 🙂

Chana dal – 1 tbsp
Urad dal – 1 tbsp
Black pepper corns – 3/4 tbsp
mustard seeds – 1 tspn
Curry leaves – 2 strands
Salt – very little ( as u have marinated the fish with some amount of salt earlier)
After roasting, Powder the masala using a mixie .

  1.  Now roll the marinated fish pieces in the ground masala and leave aside for 5 minutes before shallow frying on a hot tawa.

Looking for more easy yet exotic fish ,prawns, crab recipes?click here 

Malabar Crab Roast -Kerala seafood delicasy-Step by step method

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Malabar is a land of great sea food  recipes. It’s the northern part of Kerala which is rich in sea food cuisines and fish from backwaters as well as Arabian sea !I am currently living in Jammu where fresh seafood is available only in my dreams. My hubby , seeing my depressed state without sea food , got me around 10 kgs of sea food items from Delhi on his return flight. How he got it packed and delivered safely to my kitchen is another story which is kinda romantic too!   😉  Now I have lovely prawns, mackerels and anchovies in my freezer.Guess who is the happiest woman on earth today!!!    😀
I decided to cook some crabs at the first go. This is an easy roast which left us licking the fingers . here I’ve added pictures of step by step method to create this great yet simple dish in your kitchen.

Recipe
Serves 4
Cooking time 20 minutes
Cuisine South Indian/Kerala/Malabar
Ingredients
Medium sized crabs                                                             – 5           (around 1 kg)
Turmeric powder                                                                   – 1 teaspoon
Kashmiri red chilli powder                                                 – 1 table spoon
Coriander powder                                                                  – 1 table spoon
Black pepper powder                                                            – 1 table spoon
cumin seeds                                                                             -1 teaspoon
Fennel seeds                                                                             – 1 teaspoon
Grated coconut                                                                         – 1/2 a coconut
Ginger crushed                                                                          – 2 inch
curry leaves                                                                                – 4 strands
coconut oil                                                                                  – 4 table spoon
Elaichi powder                                                                          – 1/2 table spoon
Sugar                                                                                            -a pinch
salt                                                                                                -to taste

 

  1. Cut the crab into pieces. Marinate the pieces in turmeric, red chilli , coriander and black pepper powders for 30 minutes.

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2.Now heat some oil in a wok, and add roasted coconut, cumin and saunf to it. Roast until the coconut turns brown. Add some water  and crushed ginger to this and grind to a smooth paste using mixie.
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3. Add the marinated crab into a wok and cook on high flame for 5 minutes. Add additional water only if required. Crabs lose some water from it’s body while marination. Never waste that water as it is very essential for the flavor.

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4. Once the crab colour changes, be sure that the meat is cooked. Now add the ground masala to it and mix gently. Add salt as per your taste and cover and cook for the next 3 minutes. Now open the lid and and mix gently on high flame to give it a roasted finish.Add elaichi powder and a pinch of sugar at this stage.Add curry leaves and 3 table spoons of oil (preferably coconut oil) and keep roasting for 2 more minutes. Be gentle do not spoil the crab meat by vigorous ladle movements.
5. Switch off the flame when the gravy is completely dry. Serve hot with rice. Enjoy! 🙂

Chicken Xacuti (Step by step method)

Today’s recipe, Chicken Xacuti (pronounced “sha-kooti”) is a classic dish from Goa and encompasses the rich array of its spices resulting in a delicious dish with complex flavors.

Goa is a small yet flavorful and culturally rich state of India.Abundance of spices, fresh sea food and tourists across the globe has helped Goa grow beautifully in its culinary journey. Goan cuisine has a wide variety of non vegetarian recipes. Here I am going to cook up some chicken in a spicy blast called Chicken Xacuti.

Are you a chicken lover? Then check my other posts for Dragon chicken,  Chicken Xacuti, Restaurant style Butter chicken at home,Murgh Hirwa masala,Kerala chicken stew.

You may even like Grilled chicken recipes in different spices. Hyderabadi Dum chicken is from the Nizam’s cuisine.

 

DSCN8713.JPGWith layer upon layer of flavors, you are sure to enjoy this wonderful Goan dish!

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I just asked my little one to pose for the camera and here is what he did!   Eyes closed, limbs tight , in an attempt to act as if he is in deep sleep! Caught ya baby!

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The basilica of Bom Jesus holds the mortal remains of St. Francis Xavier. The church is located in Old Goa, which was the capital of Goa in the early days of Portuguese rule.

 

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Adi & Aaru catching crabs on the sea shore! Simple pleasures of life or rather life itself!!!

Cuisine                    Indian/Goan

Preparation time      35 minutes

Serves                            4

Here’s is what all you need for making chicken Xacuti.

Marination Ingredients
1. Chicken pieces medium sized 1 kg
2. Turmeric powder 1/2 tsp
3.salt 1 tsp
4. ginger paste 1 tsp
5.garlic paste 1 tsp
6. coriander and green chilies paste
(Grind one small bunch of coriander leaves with 3 green chilies to a semi coarse paste)
Wet Xacuti masala Ingredients
1. Ground nut oil                                                   3 table spoon
2.sliced onions                                                      1 large
3.green chillies                                                     2
4. Ginger piece                                                      1 inch
5.garlic flakes                                                        8
6.grated coconut                                                  grate half a coconut
7.coriander leaves                                               one handful
Heat oil in a kadai. Ad sliced onions to the oil and fry till golden brown. Add the remaining ingredients also and saute till the coconut turns light brown.Grind in a mixie using some water and keep aside
Dry Xacuti masala ingredients
1.Cinnamon                                                           2 inches
2.cardamom                                                           3
3.Black peppercorn                                              1 1/2 tsp
4.Poppy seeds                                                        1 table spoon
5.coriander seeds                                                  1 table spoon
6.Kashmiri red chillies                                        10
7.Star anise                                                             1
8.maize flower                                                        1
9.Nutmeg                                                                  1/4 piece
( Dry roast all the ingredients and grind it in a mixie to a fine powder.)
Final
For the final preparation, heat oil in pan and add 1 cup sliced onions .
After one minute add the marinated chicken pieces.
After two minutes add Xacuti masala (both Dry and wet) and mix very well on high flame for 2 minutes. Now reduce the heat and add some water to attain your desired consistency. Cook for 10 minutes in low flame covered. Enjoyyy!!!!

Serve hot with bread or rice.

Are you a chicken lover? Then check my other posts for Dragon chicken,  Chicken Xacuti, Restaurant style Butter chicken at home,Murgh Hirwa masala,Kerala chicken stew.

You may even like Grilled chicken recipes in different spices. Hyderabadi Dum chicken is from the Nizam’s cuisine.

 

Orange chicken

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Orange chicken

Even though this dish has all the qualities of being a “most wanted” by Indian palettes, the origin is from far away land. That too, a mix of American and Chinese flavors. Indian Chinese restaurants may not serve this dish for reason like, Orange being a seasonal fruit,prices vary through the year.A good news for vitamin counters as this dish contains a lot of vitamin C as fresh orange juice is used in the preparation generously.Quick and easy preparation style …Great taste! Enjoy!

Are you a chicken lover? Then check my other posts for Dragon chicken,   Chicken Xacuti, Restaurant style Butter chicken at home,Murgh Hirwa masala, Kerala chicken stew.

You may even like Grilled chicken recipes in different spices. Hyderabadi Dum chicken is from the Nizam’s cuisine.

Cuisine                                                  Chinese American

Preparation time                                25 minutes

serves                                                    4

RECIPE OF ORANGE CHICKEN
Ingredients

(Use fresh Orange for juice and julienne)

Finely Chopped ginger                                                               1 Teaspoon
Finely chopped garlic                                                                 1 teaspoon
Oil                                                                                                     2 table spoon +For deep fry
Orange skin cut into Julienne                                                  2 table spoon
Orange juice                                                                                   1 tea cup full
All purpose flour/maida                                                             1 1/2 table spoon
Corn flour                                                                                       1 table spoon
Pepper powder                                                                              1 teaspoon
Chicken stock                                                                                1 cup
Corn starch                                                                                     1 table spoon
Light soya sauce                                                                            1 teaspoon
Butter                                                                                               1 teaspoon
Salt                                                                                                    to taste
Sugar                                                                                                2 teaspoon
Chopped spring onions                                                              1 table spoon

Chicken  (Boneless)                                                                      750gms

Egg                                                                                                     1

DIRECTIONS

      1. Take a bowl and add the boneless and tender chicken pieces into it. Add salt,pepper powder and mix well . Now add corn flour and maida and mix again. Add the egg into the bowl and mix well. Leave it aside for 30 minutes.
      2. Deep fry this marinated chicken and keep aside.
      3.Heat oil in a pan and add the orange skin julienne. Sprinkle some salt and take them out from oil.
      4. In the same oil,add chopped ginger and garlic . Saute for a 30 seconds and then add the orange juice followed by butter and chicken stock.Add soya sauce now. Bring it to boil. Your sauce is ready
      5. Now incorporate corn starch and mix gently to make the sauce/gravy thicker.
      6. Add the fried orange julienne , sugar . Add some salt to your taste.
      7. Now add the fried chicken into the sauce on high flame and mix gently.
               8. Garnish with chopped spring onions or coriander leaves.Serve this with rice.

Note :
1. Mix 1 table spoon of cornflour into a small bowl of water to make corn starch. Add drop by drop into the gravy to make it more thicker. Keep stirring while you add to avoid lumps in the gravy.
2. Orange julienne is thinly sliced orange skin as you can see in the picture .
3. Add salt and sugar little by little into the gravy to attain the perfect balance of both the tastes of your preference.
4. To make it more spicy , you may even add green chilies.

Click here for Creamy baked chicken and Pan fried stuffed chicken.

Peppery Mutton

Well, this post is coming from me after a long break. Shifting from one part of India to the other part can do this and more to you guys! Believe me, school admission process, settling down in the new house, handling emotional outbursts of a teen followed by his adieu to old friends can bring out a lot of faces and traits in you which you never knew existed within you. I was working non stop as a cook, driver, counselor, teacher and what not! Relaxed and kinda settled now after few months now. I have been missing my blog terribly. So back again to my long lost love!True love always calls you back no matter how long you were away from each other. Isn’t it? 😉
This time it’s a mutton recipe for spicy meat lovers which will keep them warm and strong in winters or otherwise too… Enjoy buddies!
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Ingredients for marination ( Marinate for 30 minutes)

Mutton (medium sized pieces with bones) – 1 Kg
Curry leaves – 4 strands
Lime juice – 3 table spoon
salt – to taste
Ginger garlic paste – 2 Tbsp + 1 tbsp for frying too
Kashmiri red chilli powder -1 tbsp
Turmeric powder – 1 Tsp

Oil – 5 tbsp (For cooking)

Ingredients For masala ( Dry roast all the ingredients given below on a hot pan and grind to a fine powder)
Black pepper – 3 Tbsp
Shahi jeera powder (Perum jeerakam) – 1 tbsp
Green cardamom -5 nos
Black cardamom – 3 nos
Cloves -5 nos
Cinnamon stick -2 inch

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Method
1. Heat the oil in a wok/Kadai and add curry leaves to it.
2. Now add the powdered masala and 1 tbsp ginger garlic paste into that oil and quickly stir . Avoid burning the masala.
3. Add the marinated mutton into the wok and mix well.
4. Add 1/2 cup water into the wok and bring it to a boil on high flame.
5. Now reduce the heat and cook the meat until the oil separates . Occasional stirring is very important.The cooking time is about 45 minutes. You may add a little water if you find under cooked meat but make sure the water evaporates well.

Tip

1.Use clay pot for cooking as it adds an earthy flavor to the meat.

2.Cook in low flame and let patience be  your virtue.

Kerala Karimeen Pollichathu (Pearl Spot )Seafood special.

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DSCN6993 I’ve got friends from almost all the states of India and I had been asked this one question by most of them who were planning to visit Kerala, ” Sari, tell me one sea food delicacy which should never be missed out while tasting Kerala cuisine” . My answer was and will always be ” Karimeen Pollichathu”. This dish is prepared using Pearl spot fish ,marinated and then covered in banana leaf and baked on hot plate/tawa. Once you open the banana leaf after cooking process, the tasty juices run through your fingers leaving a heavenly aroma. Recently, one of my best friends had visited Kerala. He also had a great time in Kerala but this one thing he told me helped me in observing my own state’s food industry practices. According to him, there is no breakfast served after 10.30 am. In fact, eating out at Breakfast has not become a part of Kerala culture.His statement made me wonder why Kerala is not serving breakfast even after owning the maximum number of breakfast items in the country. Lunch and dinner is served lavishly. I told him that may be the place he visited did not have many breakfast joints and a generalized opinion about it may not be correct. My home town ,Payyanur has many breakfast serving restaurants. Bombay Hotel is the best of all of them.

Okay, let me come back to pearl spot. Karimeen is largely found in the back waters of Kerala and Karimeen pollichathu is a christian delicacy. With time, the recipe has been absorbed into every family and has become an integral part of Kerala cuisine.I thank god for letting me live next to  this beautiful back water area. My home town is blesses with a part of river, sea and back waters. So the choices i get to for picking a fish for lunch is lavish.  🙂
Ingredients
Pearl spot fish/Karimeen – 3 nos
turmeric powder – 1 tsp
Red chilli powder – 1 tbsp
Black pepper powder – 1 tsp
Green chillies chopped – 1 tbsp
garlic finely chopped – 2 tbsp
ginger finely chopped – 2 tbsp
Small onions – finely chopped – 2 cups
tomatoes finely chopped – 1 cup
Curry leaves – 3 strands
Lemon juice – 2 tbsp
salt – to taste

Method
1. Clean the fish and make incisions on it using a sharp knife. Marinate the fish in some turmeric powder,red chilli powder, black pepper ,lemon juice and salt for at least an hour.
2. Shallow fry the marinated fish on hot plate /tawa for few seconds. Take care not to break the skin of the fish while frying.Keep aside.
3. Add some oil in a kadai . Fry the onions, finely chopped ginger,garlic, green chillies and tomatoes in it.Add some turmeric,red chilli and pepper powders and saute for 2 minutes.
4. Take a banana leaf ,big enough to cover a single fish with it as shown in the pic. Spread some sauted masala,step 3, in the middle of the leaf.Now place the half-cooked fish on top of this masala. Now again spread some more masala on top of the fish. Cover the fish with the banana leaf . Use thread to tie a knot around the cover. 🙂
5. Heat a tawa and add 2 tbsp oil . Now place the covered fish on top and cook on low flame for 10 to 12 minutes or until the leaf turns light brown.
6. Turn the side and cook on the other side of the fish using the same procedure.
7. Serve hot as a starter or with rice, roti and any kind of breads. Enjoyyy!

Golden fried prawns.

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Today my mind is so blank and I don’t know what to write about these delicious prawns. Just one thing to say, ‘ Eat them straight out of the pan”.
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These prawns are excellent starters for your evening get togethers. But do not fry and leave it for eating afterwards as they tend to get soggy soon. 🙂

Cooking time      10 minutes
party snack
serves                 3
Ingredients

Prawns  – 350 gms
Egg white – 2
sugar – one pinch
salt – to taste
oil – 1 tspn for batter , and for deep frying too
cornflour – 1 tbspn
Maida/all purpose flour – 3 tbspn
Baking pdr – one pinch
Method
Mix all the ingredints in a large bowl and beat it for 5 minutes using a whisker or fork.Leave the batter in the fridge for 10 minutes. Dip the prawns one by one in the batter and deep fry in the hot oil in a kadai.Serve super hot with red chilly sauce.
Need more easy prawns recipes? Check out here Prawns

More awesome sea food recipes can be found in this blog.

Restaurant style Butter chicken (At home)

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I don’t think there will be any one in this country who has never tasted Butter chicken. You end up in a restaurant where the dishes have peculiar names and you are sweating to understand, Your friend says, “chordo yaar, Butter chicken order kar le”. 😉 Your friend is pretty sure that nothing can ever go wrong with this delicious dish and he even knows that it is a 100% value for money decision.Every foodie who is reading this please look back to your initial food expeditions, and come back to me if you can’t remember those days where you ended up ordering for Butter chicken after reading the confusing menu card.

Needless to say, even I’m a big fan of “Butter chicken”. My favourite Butter chicken hails from Moti mahal chain of restaurants. There is something heavenly about the taste of their Butter chicken. But as you all know, every one has secrets. 😉 and I don’t think Moti mahal is gonna share it’s secret with me. So, I had been experimenting on quite a few recipes to get a closest taste of their butter chicken in my kitchen. And yeahh…Finally! Thanks to Vahchef.
Are you a chicken lover? Then check my other posts for Dragon chicken,  Chicken Xacuti, Restaurant style Butter chicken at home,Murgh Hirwa masala,Kerala chicken stew.

Cuisine         Indian

Serves           3

Preparation time    40 minutes
Ingredients
Chicken pieces – 500 gms
curd- 1 cup
kasuri methi/dried fenu greek leaves- 2 pinches
lemon juice – of half lemon
Kashmiri red chilly pdr – 1 tbsp
Normal red chilly pdr – 1/2 tbsp
garam masala – 1 tsp
sugar – 1 tbsp
Butter – 4 to 5 tbsp
fresh cream – 3 tbsp
tomatoes – 3 medium sized
maida/all purpose flour – 1 tbsp
Cashew nuts – 10 nos
Onion – 1 big ( slice and fry till golden brown and crush using hands)

3 Main steps
1. Marinating and then cooking chicken pieces.
2. Preparing the sauce /gravy.
3. Mixing chicken and gravy together

How to marinate chicken?
In a big bowl, add chicken pieces along with yogurt,salt,red chilli powder and lemon juice.Mix very well with your hands and leave it for marination for atleast 2 hours.Grill the chicken or deep fry in butter and keep aside.

How to make gravy?
1.Take a large bowl and mix all the ingredients like ginger garlic paste, cumin powder,coriander powder,dried fenu greek leaves,fried onions crushed in hands,sugar,salt and some water to make a paste.Keep aside.
2. Leave whole tomatoes in hot water for 10 minutes. Deseed and take out the skin. Make a puree of this using mixie.Grind cashewnuts using some milk and keep aside.
3.Heat some butter in a pan and add one table spoon maida into it. Saute to get a golden brown. Immediately add the masala from the bowl into the kadai. Saute on medium flame for about 6 minutes. Now add the tomato puree and mix very well. Cover with a lid and cook for 15 to 20 minutes with occasional stirring.Once the butter seperates in the gravy, add sugar and salt to balance the taste as per your taste.Mix very well.Now it’s time to add the chicken pieces which are already grilled or deep fried . Mix well and cook again for 5 minutes.
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4. Now add the fresh cream and stir gently. Switch off the flame. The more sinful , the more tastier. So add a little more extra butter now if u like.
Serve hot with Naan or Kulcha.

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You may even like Grilled chicken recipes in different spices. Hyderabadi Dum chicken is from the Nizam’s cuisine.

You may even like Grilled chicken recipes in different spices. Hyderabadi Dum chicken is from the Nizam’s cuisine.