Chicken Keema

Chicken keema..just love this recipe...1st time tried keema with potatoes & green peas & it came out really nice...minced chicken  cooks very fast..I crushed some garlic cloves & black pepper together & added them at the end to give a very different  taste .U can have this with roti/paratha/ naan or any type of rice/ pullavs but also goes well with dosa & breads...lets look at it....:)

Ingredients

 Minced Chicken  - 250gm
1 large peeled Potatoes cut to pieces
Curd - 1tblsp
Green Chillies - 2 Chopped
Tomatoes – 2 Chopped
Large Onion - 2 Chopped
green peas- half cup
Ginger Garlic paste - 1 tsp
Haldi Powder - 1/2 tsp
Coriander Powder - 1 tsp
Garam Masala - 1/2 tsp
Red Chilli Powder - 1/2 tsp
Cumin Seeds - 1/2 tsp
cardamom powder- 1 pinch
2 bay leaves
cashews- a handful
Salt
Mustard Oil/ veg oil- 2tblsp
2-3 garlic cloves
4-5 black pepper
Chopped  Coriander Leaves -2-tsp

Method:

Take a Kadai and heat 1tblsp oil . 
add the the potato pieces. fry for 4-5 min till golden brown. keep aside. 

Again heat 2-3tblsp oil in the same kadai. Add pinch of cardamom powder. It will give a nice aroma to the keema.
Then add bay leaves & cumin seeds . when they start crackling add cashew nuts...fry till they turns to light brown & then add the chopped onions & green chilles.

Saute the onions til they turns to light brown. Add ginger garlic paste, tomatoes and mix well.
Then add minced meat and stir for 5-10 min. 

Add all the dry ingredients including potato pieces & green peas, yogurt and mix well. Mix well. cover the lid.
 Let it cook with it own juice in a medium flame till chicken and potato pieces are tender. at last crush some garlic & pepper together & add it in to your keema..mix weell & cook for another 1-2 min. then switch off the flame. your keema is ready to serve....





Garnish with coriander leaves. Serve hot with roti/chapati/paratha/rice.



One old snap....

Enoki Mushroom desi style...:)

Enoki Mushroom... These thin white mushroom used in East Asian cuisine (such as that of China, Japan and Korea). These mushrooms are cultivars of Flammulina velutipes, also known by the name, "golden needle mushroom". Wild forms differing in color, texture, and sliminess are called winter mushrooms, velvet foot or velvet stem, amongst other names.
I found these mushrooms in a near by Korean store....it is a tasty, healthy & easy to make recipe... thought of making it in desi style..:) so friends here is the recipe....

Ingredients:

Enoki Mushrooms - 5.25oz ( clean the mushrooms  with clean water , squeeze & drain all the water  from mushrooms & cut in to pieces )
1 onion cut into slices
1 medium size tomato sliced
1 Dried mango slices ( ambula )
1 tsp mustard seeds
½ tsp red chilly powder
2 tblsp mustard paste( grind  1tsp poppy seeds, 2 tsp mustard seeds  , 1 tsp Jeera  with 5 cloves of garlic & 1 green chilly )
1 tsp haldi powder
salt
2 tblsp Oil

Method:

Heat oil in a pan. Add the Mushrooms ,salt and turmeric powder & stir for 3-5 min til the mushroom cooks  turns to brownish colour.

Heat oil in a pan. Add mustard seeds and once it sputters add the Onions and fry for 2-3 minutes till they turns to golden brown colour. Add red chilly powder & haldi. Add tomatoes. Stir for 1 min. Then add the mustard paste and stir for 30 seconds & add 1 cup of  water to the masala. Let the curry cooks in a medium flame. When the curry starts boiling add the fried musrooms & ambula & Mix well. Cover the lid. When half of the water evapourates from the gravy & gravy will become little bit thick turn off the gas. Garnish with chopped coriander leaves. Serve hot with rice/roti.

sending this to Cook with Spices- Poppy Seeds hosted by http://uk-rasoi.blogspot.co.uk

Chhuin allu Besara (Drumstick & potato sukhi bhaji with mustard paste)

Ingredients

Drumsticks -4-5
 Potato -2 nos
Chopped onion-1 lagre size
Mustard seed s-2 tbsp
Cumin seeds-1 tpsp
Green chillies -1-2 as per your taste
Red chilly powder- 1/2tsp
Garlic -5-6 cloves
Turmeric powder-1 tsp
1tsp Panch phutan (mix of  Cumin seeds, Mustard seeds, Fenugreek seeds, nigella seeds ,saunf )
Tomato-2 nos sliced
Oil 1-2 tbsp
 Salt

Method:

Make a fine paste of mustard seeds,green chillies and garlic cloves .Peel off the outerlayer of drumstick and cut it into pieces.Make “O” or "D" shape slices of potato.
Heat oil in a kadai add panch phutan & allow spluttering .Then add chopped onions.when the onions turned to golden brown in colour add the potatos.stir for some time about 1-2 min.add red chilly powder,haldi.Then add mustard paste stir for about 2-3 min.add about 1 ½ cup of water. When water starts boiling and drumsticks , tomatoes & salt.Cover the kadai with a lid and allow to cook for 5-10 mins till the water dries out & gravy becomes thick. Serve hot with rice.

One old sanp...

sending this to Cook with Spices- Poppy Seeds hosted by http://uk-rasoi.blogspot.co.uk

Chuda ghasa

Vakra-Tunndda Maha-Kaaya Surya-Kotti Samaprabha, Nirvighnam Kuru Me Deva Sarva-Kaaryessu Sarvadaa ....Wish U all a HAPPY Ganesh chaturthi...On this auspicious day, an authentic prasad offered to lord Ganesh in most part of Odisha is – “Chudaa Ghasaa” (a recipe made with crushed poha as main ingredient). All Ganesh pendals visited by devotees are greeted with this form of prasad. I also made this today for lord of knowledge and sharing with you all..

Ingredients:

Chuda/ Poha/ beaten rice - 2 cups ( serves 2)
Desi ghee- 5tsp
Grated coconut- ½ cup
Powdered Sugar- ½ cup 
Cardamom powder -1 tsp
Black pepper powder- 2tsp
Til/ rashi ladoo- crushed ( optional for better taste..i didn’t have in my kitchen so couldn’t use)
Fruits (sliced apple, banana, cucumber, grapes)- 1 cup

Method:

Grind Poha coarsely.  Pour them to a big thali/ any flat container. Add Desi ghee & sugar to it. Mix well. Now it’s time for some exercise. Rub them with the help of your palms to make an even mixture. Add the grated coconuts & again mix well. Then add black pepper powder & cardamom powder to the mixture. If it is dry u may sprinkle little bit water to the mixture to make it soft. Now it’s time to add the fruits & til ladoo. Mix all again & now it is ready to offer as a Prasad.

My new clickssssss.....

Found these intresting strawberry corns in a near by store..R not dey really cuteee....

Eggplant curry

I like to prepare different recipes with eggplants. Today’s recipe is simple eggplant curry in which  I have used coconut & cashews for the masala. This is just irresistible. It makes a special delicacy on everyone’s platter & goes well with rice/ chapatti. Sory friends I cant able to take step by step pics. so here is the recipe ..

Eggplant curry:

Egg plant/ Brinjal- 1 large (u can use 5-6 evenly size small eggplants too)
Onion chopped- 1 medium size
Curry leaves a few
Sambar powder- 1tsp
Lemon juice- 1tsp ( u can add amchur powder or tamarind extract as per your requirement)
Red chilly powder- 1tsp
Turmeric powder- 1tsp
1tblsp- white skinless split urad dal
Bharwa baingan masala- 1 tsp ( optinal)I had this masala with me so I used this in to my eggplant gravy
Salt

For masala paste
Coconut- 1tblsp
1tsp cashews
2 green chilles
1-2 cloves of garlic
1 medium size tomato- cut in to pieces
Chopped onion – 1tblsp
Cumin seeds- 1tsp

Cut the eggplants  into  small cubes (around 1 sq. Inch ).  Keep the cut pieces in water so that they will not turn black.
Grind the coconut, cashews, garlic cloves , cumin seeds , green chillies, tomatoes & onions in a fine paste.
Heat a pan. Add oil. when the oil is hot add mustard cumin seeds, when they splutter add urad dal & sauté till they turns light brown in color. Add onion & curry leaves. Sauté them till they turns light brown in colour. Add the cut brinjals. Cover & cook for 2-3 min. Then add the grinded masala, turmeric powder, chilli powder, sambar powder masala , bharwa baingan masala & salt. Mix well & cover for 5-7 min in low flame till eggplants become soft. Add lemon juice in to it. Garnish with coriander leaves. Yummy eggplant curry is ready to serve. Serve hot with rice/chapatti....

Butter Chicken

Butter Chicken....The name itself sounds yummylicious..isn't it??? And by far the most loved non-veg option in northern part of India. Of course it is high in calories.. but some it is perfectly ok to overlook these numbers and listen to your taste buds. I can't tell u the number of times I have gone to restaurants where my 1st preference is  butter chicken with  garlic naan..Then finally I learned this from my these days GURU...i.e. internet :). Today I made this for lunch & it turns out superb!!!  ...so friends here is the recipe..

Ingredients:

Chicken- 1 lb (Boneless) cubed
3 tbsp of cashews (soak them in water)
Poppy seeds- 1tsp (optional)
Garlic cloves- 3-4 nos
1 large tomato 
2 green chillies
Turmeric powder- 1tsp
Curd/ yogurt- 1tblsp
1 tsp of Kashmiri chilli powder (use Kashmiri chilli powder to give the gravy a nice color )
2 onions minced
Whole garam masala( 1 cinnamon stick, 1 bay leaf, 2 cardamoms)
1 tsp of garam masala 
1tsp chicken masala (Optional)
1 tblsp of kasuri methi / dried fenugreek leaves
1 tblsp cream
1tblsp tomato ketchup
Salt as per the taste
Butter- 2tblsp
coriander leaves for garnishing

Method:

Marinate the chicken cubes with salt, turmeric powder, & yogurt. Keep it covered for 1 hour.

Blend cashews, Poppy seeds, Garlic cloves, tomato & green chilies together & make a smooth paste. Keep it aside.

Heat butter in a non-stick pan. Add whole garam masalas to this. Now add minced onion & sauté till translucent.
Throw in dried fenugreek leaves sauté for 3-4 sec, add red chilli powder don’t let it burn immediately add the blended paste to it. It will give a nice colour to the gravy.
Add chicken masala to it, Sauté for 5-7 mins till raw smell disappears & oil begins to appears in the masala. Now put the marinated chicken to it & mix well with masala. Add tomato ketchup to it. Stir for 5-7 min uncovered. 
The chicken will let out more water. Now cook covered for 8-10 mins until the chicken is soft & the gravy becomes thick. Just check once or twice in between and give the curry a stir. (If required you can add half cup of water to it).
When done, add the cream. Mix well & now add garam masala powder to it. Give it a good stir, Adjust salt, garnish with the coriander leaves, and remove from fire. Serve hot with naan, pulao, or plain rice