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.

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 

Quick Prawn spicy dry fry on Tawa -Low calorie

Wondering what to cook with those lovely prawns you have in the kitchen? Not too much time to spent on the recipe? Here is a recipe which will help you to make the best of your time as well as your lovely prawns!Easy to marinate…Just a little oil to cook…Healthy …Superb taste… Quick cooking method… What else you need?!
Cuisine                                       Indian
Dish                                            Snack party
Cooking time                           5 to 6 minutes
Marination time                     15 to 20 minutes

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Here’s what you need.

Dewained clean prawns

Turmeric powder

Red chilli powder

Coriander powder

Lime juice

Salt

Rice flour

Oil

500 gms

1 teaspoon

1 table spoon

1 /2 table spoon

1 table spoon

To taste

1 table spoon

2 to 3 table spoon ( For frying on the tawa/pan)

How to fry – Follow the easy instructions.
1. Marinate the prawns in all the mentioned ingredients except rice flour for 20 minutes.
2. Heat Tawa/pan in high flame and pour 2 table spoon oil on it. Quickly add the rice flour to the marinated prawns and mix well.Now reduce the heat and place the prawns one by one on the Tawa.
3. Cook for one minute and bring the flame to high for the next one minute.Turn the prawns and repeat the same procedure.Add 1 table spoon oil incase you feel the need .
5. Make sure the prawns are crispy .
Enjoy!!!

Looking for more exotic prawns or sea food recipes?    Check out my sea on my table menu.

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.

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!

Hyderabadi Mirch ka salan

savour exotic with sari

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Aristocratic Nizams always contributed to the development of the culinary art. Their dishes are richly endowed with nuts and assorted spices and cooked in pure ghee. Hyderabadi food has to be enjoyed to be believed. The slow cooking and Dum method helps in producing rich aroma and flavours.The simplest Vegetable like tomato also can be turned out to be an exotic dish in Hyderabadi style of cooking. Let’s see here how it’s done.
prep time 1 hr
serves 6
Ingredients
Peanuts 1 1/2 tb
Sesame seeds 1 1/2 tb
Grated fresh Coconut 1 1/2 tb
Ghee 4 tb ( Or any oil you prefer)
Salt
Mustard seeds ¼ ts
Cumin seeds ¼ ts
Methi seeds 1/8 ts
Red chilly 3 n
Ginger garlic paste 1 ts
Curry leaves 2 sp
Cumin powder ½ ts
Coriander powder 1 ts
Chilly powder 1 tb
Onions 1 big
Turmeric pinch
Green chilly 2…

View original post 250 more words

Shaam Savera

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The name of this dish simply means “dark evening and bright morning” in hindi. If you look at the color combination ,You can make some sense out of it. It’s basically a palak coated paneer Kofta served in a bed of red tomato gravy. It’s quite a different dish you can serve for your distinguished guests. Other than making koftas and cutting them into two equal parts, there’s not much of technicality involved in the cooking process.
I was too excited to see the result and was enjoying the curiosity this dish brought to my guest’s mind.

Cuisine : Indian
Source : Sanjeev Kapoor
Serves : 6
Ingredients
Palak leaves/spinach : 1 kg
Paneer : 250 gms
garam masala : 2 pinches
garlic : 6 single pieces crushed
red chilli powder : 1 tspn
Besan/ chick pea flour : 1 tbspn
corn flour : for rolling the kababs in it ( use enough to roll in a flat plate )
For gravy
Tomatos : 5 big
Green chillies : 2
Ginger garlic paste : 1 tspn
cumin powder : 1 tspn
Fresh cream : 2 tbspn

Method
1. Wash the spinach leaves in running water thoroughly. Now add them to boiling water for 5 minutes. Take them out and wash again in ice-cold water.Now chop them roughly.
2. Add 2 tbspn oil in a kadai and add crushed garlic into it. Now add red chilli powder ,besan and salt . Saute for few seconds and then add the chopped spinach leaves. Mix thoroughly. Leave it for cooling.Squeeze out all the water using your clean hands. 🙂
3. Crush the paneer/Cottage cheese with your hands and add some garam masalas in to it. Now make small balls of paneer using your hands.
4. To make koftas, spread some palak onto your palm and place a paneer ball on top. Now cover with palak and press gently to make a ball. Refer the pic below to understand this procedure.
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5. Now roll the koftas in cornflour in a flat plate.          6. Deep fry these koftas in hot oil and after cooling,cut into two equal parts
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  1. Now arrange them in the bed of tomato gravy before seving.
    For gravy
  2. Grind tomatoes in a mixie to form a paste.
  3. Heat some oil in a small pan and add crushed garlic to it. Add red chilli powder and cumin powder and saute for few seconds. Now add the tomato juice into it and mix well. Cook for 3 to 4 minutes. You may add some fresh cream to get a richer gravy.

Note
1. Incase your koftas are breaking while you deep fry them, add more cornflour , by rolling it once again in cornflour.You may even add some more besan in the palak mix too.

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.