Chicken 65

 

 

 

A very south Indian receipe, my husband’s actually.

Ingredients :

For marinade

Chickebreast fillet or maryland pieces 1/2 kilo

Lemon juice 1 tblspn

Cumin powder 2 teaspoon

Garam masala 1 teaspoon

Pepper pinch

Chilli powder 1tablespoon

Salt to taste

 

For coating :

Corn flour 2 tablespoons

Plain flour 2 tablespoons

For the sauce:

Garlic chopped 2 cloves

Yoghurt 2 tablespoons

Curry leaves chopped

Green chillies 2-3 slit

Cumin powder 2 tablespoons

Garam masala 1 teaspoon

Chilli powder 1 tablespoon

Salt to taste

Oil to fry

 

Method :

Marinade chicken with all the marinade ingredients and keep aside in refrigerator for 4-5 has or overnight.

Mix corn flour, plain flour and salt.

Mix this mixture with the marinated chicken and fry in oil.

In the same pan pour some oil,add curry leaves, garlic and green chillies and let it splutter.

Mix the rest of the sauce ingredients with little water and pour in the pan.

Let it shimmer, once done mix the fried chicken in the sauce and serve as an entree or with rice.

Note very spicy, adjust according to taste.

 

 

 

 

Bengali style Pulao

Ingredients

Rice 2 cups

Ghee 2 tblspn

Carrot 1 small diced

Capsicum 1 diced

Peas handful

Cashew 2 tblspn lightly roasted

Sultana handful

Ginger 1 teaspn

Cinnamon 1/2 teaspn

Sugar 1 teaspn

Salt to taste

Method

Fry capsicum,carrot and peas in ghee. Add rice and fry for 2 minutes , add cinnamon, ginger ,salt and sugar. Add 2 cups of water and let the rice absorb all the water . Add cashew and sultana at the end.

N.B.Add more water  for the rice to be fluffy and nice

Pumpkin Egg curry (my non veg paneer curry)

This recipe is handed over by my grandmother and it is a family recipe ……i don’t know where it’s origin or where did she learnt from. If you don’t tell anyone it’s not paneer no one would know.

Ingredients:

Pumpkin- 1/2 kg not too sweet pumpkin

Egg-4

Onion- 2 large chopped

Ginger-garlic paste -2 tablespoon

Tomato-1 large chopped

Cumin powder- 1 tblspn

Coriander powder- 1 tblspn

Chilli powder- 2 teaspn

Turmeric powder – 1 teaspn

Oil to fry

Salt to taste

Need a stainless steel box with cover to steam.

Method:

Peel and chop pumpkin in big pieces and pressure cook with 3 whistles.Once boiled put it in a muslin cloth and squeeze all the water out. In a seperate bowl mix the pumpkin with 4 eggs and a pinch of salt. Mix it in a smooth mixture.

Oil the stainless steel box and pour the mixture.

Ina heavy base pan fill with water so that once the stainless steel box sits in the pan the water should be just be half of the stainless steel box. Make sure to cover the stainless steel box.

And then cover the pan and let it steam for 20 mins.

Open the pan and open the stainless steel box ,be careful because it will be piping hot.

Egg and pumpkin should set now and should look like soft cake.

Cut it into small squares.

Pour oil in a pan and shallow fry the squares .

Once done, make curry paste by frying onion,tomato,ginger garlic,cumin,coriander ,turmeric,chilli powder and salt to taste .

Add water to make the curry little soupy and take it off the heat.

Add the egg and pumpkin squares to the curry.

serve with rice or roti.

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My humble chicken curry

Ingredients:

• chicken thigh fillet 1/2 kg diced
• onion 2 small chooped
• ginger garlic paste 2 tbspn
• cumin powder 2 teaspn
• coriander powder 2 teaspn
• turmeric powder 1 teaspn
• tomato 1 large chopped
• garam masala 1 teaspn
• salt to taste
• oil to cook

Method:

Pour oil in pan and let the oil get hot. Add chopped onion and fry till they are translucent. Add ginger garlic paste, chopped tomatoes,cumin powder,coriander powder,turmeric and salt. Cook till the oil separates. Add chicken pieces and cover and cook in low heat stirring in intervals until chicken is cooked.add garam masala at the end.

Serve with rice or roti.

Bengali Style Fish Curry

This bengali style fish curry has been recommended by one of my friend to be posted.

This curry need no time to cook and is extremely yummilicious.

And it has got minimum ingredients that you can always find in your home.

I have been brought up eating this curry since I can remember……passed on by my grand mom and may be her grandma.

So without further much ado here goes the recipe.

Ingredients:

• Fish (rohu i prefer but you can use any fish of your choice)
• Mustard oil to fry-4 tbspn
• Cumin powder -1 tbsp
• Coriander powder-1 tbsp
• Tumeric powder-1 teaspn
• Chopped tomato-1
• Green chillies – 2
• Salt to taste
• Chopped coriander to garnish
• Chopped coriander

Method:

First clean the fish which we in Australia do get it cleaned , if not just descale it.

Marinate fish with turmeric and salt.

Pour oil in hot pan and let the mustard oil be really heat….how would you know it???? smoke will come out of it. We do it to take all the bitterness out of the mustard oil.

Lower the heat and let the oil cool down little bit.

Now fry the fish the way you like it ….I like mine little bit on crisp side.

Take out the fish put it aside and in meanwhile in a bowl of water mix cumin powder, coriander powder,chilies and chopped tomatoes.

Pour the mixture in the oil and then add turmeric and salt to taste and shimmer for 2 mins or until you can see the oil coming up.

Add the fish slowly and half glass of water and cook for more 2 mins and take it off the heat.

You can add a pinch of garam masala at the end and at last chopped coriander.

Serve it hot with plain rice….heaven.

Dhokla

Ingredients:

For batter

Besan/chickpeas flour 1 1/2 cup

Curd 1/2 cup

Salt to taste

For mixture:

Ginger -chilli paste 1/2 tablespoon

Oil 2 tbspn

Bicarb soda 1 teaspn

Lime juice 1 teaspn

Sugar 1 tblspn

can also add 1 teaspn eno lemon flavour if you want.

For tadka or tempering:

Mustard seeds 1/2 teaspn

 

Method:

Mix besan ,curd and salt with warm water with no lumps in it.Set aside to ferment at least for 3-4 hrs.

Mix the mixture ingredients properly and then whisk it in the besan mixture.

Put oil in a thali and heat it and then pour the mixture in the thali and put it on a steamer with a lid on.

Steam for 10 minutes or until flufffy.Let it cool down.

Temper mustard seeds and on top of the dhoklas.

Serve with chopped coriander and dessicated coconut.

You can also make a sweet sour chutney to go with it.

French Toast Indian Version

French Toast that’s what i have been hearing from my childhood…I used to so dislike it that when there is a french toast in home ..i m no where to be found.But as the days went by i grew to like it.My kids absolutely love it and it can be made when there is nothing in the home. you can have this dish as a breakfast or as a evening snacks. I usually make this salty one but you can make a sweeter version …by just adding milk ,honey ,sugar and cinnamon.

Ingredients:

Bread slices

Egg

Onion chopped

Chillies chopped

Milk 

Salt to taste

Oil to fry

Method:

Mix egg,onion,chillies,milk,salt together and beat till it’s fluffy. Dip bread in the mixture and shallow fry in a pan.

 

You can serve it with a sauce or any chutney.

 

Chicken Tikka Masala

This recipe actually invented my husband ….Lol. It went like this we went to one of our friend’s house and he tasted this chicken tikka…which was yumm but had this tinge which we have never tasted before….when asking we got to know it’s mustard oil which makes the difference.My daughter’s love this dish without the curry part. This recipe goes as an entree without the curry and as main with the curry , so it’s a multi purpose dish.

Ingredients:

for marinade:

Chicken boneless 1/2 kg diced

Yoghurt 2 tblspn

Ginger garlic paste 2 tblspn

Chilli powder 1 teaspn

Cumin powder 2 teaspn

Coriander powder 2 teaspn

Mustard oil 1 tblspn

salt to taste

Food colour for colouring

 

For curry:

Onion 2 chopped

Ginger garlic powder 1 tblspn

Tomato paste 1 tblspn

Cumin powder 1 teaspn

Coriander powder 1 teaspn

Tumeric 1/2 teaspn

Salt to taste

Oil to fry

 

Method:

Marinade the Ingredients with chicken together and keep refrigerated for a night or in jiffy then at least 2 hrs.

Oven roast the marinade chicken for 20 mins in 180 degree.

For curry fry onion and then add rest of the ingredients and fry until oil comes out.

Add the roasted chicken and cover and cook for 10 mins.

Serve with jeera rice.

 

 

 

 

Anarosher Chutney or Pineapple chutney

This recipe is so popular ,i m sure that every bengali knows it by heart. Pineapple chutney should be sweet,sour,tangy and you eat with your hand yes you heard it right lick with your fingers.

Ingredients:

Pineapple diced 1 cup

Sugar 1 cup or to your taste

fennel seeds 1 teaspn

Red chilli 1 whole

Panchphoran 1 teaspn

Lemon juice 1/2 teaspn

Oil 1 tbspn

 

Method:

Roast fennel seeds and red chilli in a pan and grind it to a fine paste and keep aside.

Put some oil in the same pan and put panchphoran and fry until they splutter.

Put diced pineapple, add sugar and then fry for 1 minute . Make sure not to change the colour of the pineapple ,we want it to be glossy yellow colour. Add water and cook until little thick and pineapple soften but hold their shape. Lastly add lemon juice and the roasted and grinded spices. You can also add raisins.

Goat Salan

I went to this pakistani restaurant and instantly fell in love with this dish so succulent and so mild.Thought to recreate that magic …tried and surprisingly it came out nice, a must try recipe.

Ingredients:

Goat curry pieces 1 kg

chilli powder 1 tsp

coriander powder 4 tsp

onions 3 chopped

ginger garlic paste 2 tbspn

tomato 2 chopped

tumeric powder 1/2 tsp

garam masala 1/2 tsp

salt to taste

Method:

Fry the onions and spread on a kitchen towel for the oil to soak.

Put all the spices in the same oil ,fry with some tbsp of water and fry until oil seperates and then add goat pieces and cover and cook until all the water is dried.Add tomatoes and fried onions and cover and cook until meat is soft or you can use pressure cooker to soften meat.Add garam masala at the end and serve with fried rice.