Thursday 31 March 2016

Keema Tadka Achari........

Keema Tadka Achari........

It is a dry dish and it can be had with Parathas. 
500 grams Mutton / Chicken Keema
3 Onions chopped
2 Tomatoes chopped
1 tbsp Garlic and Ginger paste
3 Green chillies chopped
1 tsp Red chilli powder
1 tsp Turmeric powder
1 tsp Garam Masala powder
1 tsp Fennel seed powder
1 tbsp kasoori methi
Salt to taste
1 tbsp Mango pickle masala
4 tbsp Ghee
1/4 cup Coriander leaves chopped

Take a pan, add the ghee and let it heat. Add the Onion and sauté it till brown in colour. Add garlic ginger paste and chopped  chillies.  Sauté it for 2 minutes. Add the tomatoes.  Stir and cook for 2 minutes. Add the salt, turmeric powder, chilli powder, garam masala powder, fennel powder, Kasoori  meethi and mango pickle masala. Stir and cook for 2 minutes. Add the Kheema. Stir it, cover and cook, stirring it occasionally till the keema is done. Garnish it with coriander leaves.

Monday 28 March 2016

Murgh Korma Qutub Shahi

Murgh Korma Qutub Shahi

Mohammed Quli Qutub Shah the ruler of the Qutub Shahi dynasty found the city of Hyderabad lying on the banks of river Musi in the year 1591.Hyderabadi cuisine is the native cooking style of the Hyderabadi Muslims, and was developed after the foundation of Qutub Shahi dynasty by Sultan Quli, promoting the native cuisine along with their own. Hyderabadi cuisine is a combination of Mughlai, Turkish  and  Arabic along with the influence of the native Telugu and Marathwada cuisines. Hyderabadi cuisine comprises broadly of rice, wheat and meat dishes and the skilled use of various spices, herbs and natural edibles.
Net Source.... 

Murgh Korma Qutub Shahi is a chicken semi gravy dish made with different spices and dry coconut, it has a mild flavour of coriander, poppy seeds and sweet tangy taste of the raisins. It is served with Roti or Naan.

For the Wet Ground Masala
2 Onions roughly chopped
4 Green chillies
12 Garlic cloves
1 small piece of Ginger
6 tbsp Desiccated Cocount
1 tbsp Poppy seeds
1/2 tsp Turmeric powder
Handful of Coriander leaves

Grind all the above ingredients into a fine  paste.

For the Gravy
1 kg Chicken pieces
2 Onions sliced
1 cup Curd
1 stick Cinnamon crushed 
3 Cloves crushed 
3 Cardomom crushed 
2 Bay leaves
Salt to taste
2 tbsp Raisins
Juice of 1/2 Lime
Wet ground paste
4 tbsp Ghee
1 tbsp Coriander leaves chopped for garnishing

Take a pot, add ghee and let it heat. Fry the onions until brown in colour. Add bay leaves, cloves, cinnamon and Cardomom and sauté it for 2 minutes. Add the wet paste and stir fry till brown in colour. Add chicken pieces, curd, salt and raisins, stir well. Cover and cook on low heat for  20 minutes stirring it occasionally. The chicken should be tender by now. Pour a cup of water, stir and simmer the gravy until it thicken. Switch off the flame. Add the lime juice and stir. Garnish it with coriander leaves. Serve hot with Roti and Salad.....

Jhatpat Chicken Kabab

Jhatpat Chicken Kabab

This dish is a quick solution for a lazy day when you don't want to cook, but at the same time want to  eat some thing different. It is a very easy and a quick dish... 
200 grams Boneless Chicken pieces
1 Onion cut into big slices
3 fresh Chillies
6 to 8 Garlic cloves
1 small piece of Ginger cut into pieces
Handful of Coriander leaves
Handful of Mint leaves
Salt to taste
1/2 tsp Red Chilli powder
1 tsp Garam Masala powder
Juice of 1/2 Lime
Oil to fry the Kababs

In a food processor or a chopper add all the above ingredients except oil. Grind the ingredients for 2 minutes properly. Take a  big lime size portion of the mixture and flatten it. Repeat it with the rest of the chicken mixture. Heat oil in a pan. Fry it on a medium low heat till golden brown in colour. Serve it with pudina chutney, onions and lime.    

Thursday 24 March 2016

Happy Holi

Happy Holi to all..
Art work done with Coloured Powder Sugar on a curd based drink Piyush...

Wednesday 23 March 2016



It is a thick creamy drink popular in Maharashtra and Gujarat as lassi is popular in Punjab....
Piyush is made with hung curd or srikhand
and buttermilk or curd and milk with flavours of Saffron, Nutmeg and Cardomom...  it is a good summer drink....
Cooling for children and adults...

1 cup Saffron Shrikhand 
4 cups Curd
1 cup Milk
1/4 tsp  Cardamom powder 
2 tbsp Sugar or more as per the taste 
Pinch of Nutmeg powder
2 pinches of Saffron
1/2 tsp Almond flakes 

Add shrikhand, curd, milk, cardomom powder, nutmeg powder and sugar in a blender. Blend it well. Pour the piyush in  glasses and garnish it with almond flakes and saffron and sprinkle little cardamom powder. Chill it before serving...

Tuesday 22 March 2016

Nutty Chocolatey Mawa Donut Gujjiya.......

Nutty Chocolatey Mawa Donut Gujjiya.......

Holi hai Bhai Holi hai....
Khelo Rango ke Sath.... 
Gujjiya kha ke mast raho....
Aahi hai Subhakamnaye Hmara Apke Sangh..... 

Gujjiyas are classic dish made with all purpose flour dough and Mava filling, deep fried and dipped in Sugar syrup... 
This is a Gujjiya with a twist... 

For the Donut dough
2 1/2 cups All Purpose Flour + 1/4 cup extra for handling the dough and rolling the dough 
3 tbsp Melted Butter 
2 tbsp Powder Sugar 
Salt to taste 
1 1/4 tsp Dry Yeast 
1/4 cup Lukewarm Water 
1 tbsp Sugar for the Yeast 
1/4 cup or more Lukewarm Milk for kneading a soft dough

Add yeast, sugar and  lukewarm water in a cup and keep it aside till it rises. Take flour in a mixing bowl,  add salt and powder sugar. Mix it.  Mix in yeast and milk little at a time as per the milk is required for kneading a soft dough. Add a tbsp of butter and keep kneading the dough for 5 to 10 minutes. Add the remaining butter on the dough and  keep it aside cover till the dough rises. 
P. S. If the dough gets sticky sprinkle some flour and knead it. 
Knead the dough well. Stretch the dough and fold on a flat platform.

For the Nutty Chocolate Mawa filling 
3/4 cup of Mawa
1/2 cup of Chocolate Chips 
Handful of Almond and Pistachio flakes or chopped

Take a pan, add the mawa and cook it till the mawa starts to form a dough, take it off the flame. Add the Almond and Pistacho flakes and mix it. Add the Chocolate chips, mix it well and keep it aside.

For the Donut Gujjyas 
Oil for frying the Gujjyas

Take the dough and knead it again. Divide the dough in to two portions. Take one portion and roll the dough, cut circles out of the sheet with a round cutter. Add the filling and fold one side to the other side. Press it and fold the edges. Keep it for 20 minutes. Heat the oil. Fry the Gujjyas till brown. Take it out. Cool it. Sprinkle it with coloured sugar powder... 

For Garnishing 
Use coloured sugar powder..... 

P. S. Take 2 tbsp of Sugar in a grinding jar and add few drop of colour. Mix it with the spoon.  Grind the sugar. The colour will get mixed with the sugar. If darker shade is required then add more drops of colour and grind again. This coloured powder sugar canbe used to decorate cakes and other desserts...

Sunday 20 March 2016

Eggdli Muffins...

Eggdli Muffins... 😃😃

A twist with the leftover idli batter with eggs....... Good for breakfast or snacks... Enjoy with Chutney or Sauce... 
1 bowl of Idli Batter
1 Onion chopped 
Few Coriander leaves chopped 
1 or 2 Green chillies chopped 
2 Eggs 
Salt to taste 
1/4 tsp Chilli powder 
1/4 tsp Sambar powder 
Oil to grease the Muffin tin

Take a mixing bowl, add the batter, eggs, onions, coriander leaves, green chillies and salt. Mix the batter. Grease the muffin tray moulds. Pour the batter in the muffin moulds. Sprinkle the chilli powder and sambar powder on top of the batter. Bake at 180 degrees celcius for 20 minutes or till done. Insert  a toothpick and check... Serve hot with the Chutney...
P.S. Other vegetables like chopped capsicum, carrot can be added. Leftover keema can also to added for a change...

Saturday 19 March 2016


Thandai is a refreshing drink made on Holi. It’s cooling and hence the name thandai .There are variations of thandai. It’s more popular in the north. 

Thandai Masala


30 Almonds 

20 Pistachios 

4 tbsp  Melon Seeds

8 Rose Petals 

1/2 tsp Poppy Seeds

2 Green Cardamom 

6 Peppercorns 

1 tsp Fennel Seeds 

1 tsp Rose Essences

Few strands of Saffron 

2 tbsp Sugar


Grind all the ingredients together and store in an airtight container.

Thandai Drink


2 to 3 tbsp of Thandai Powder 

1 glass of Cold Milk 

Sugar as per sweetness

Few Almond flakes and Saffron strands for garnishing 


Mix in one glass of chilled milk and add sugar according to the sweetness required. Add the thandai powder and mix well. Garnish it with Almond flakes and few strands of Saffron. Let it stand for sometime for the taste to enhance. Serve it chilled.

Coloured Powder Sugar..

Coloured Powder Sugar...
It is used to decorate cakes and cookies. It can be very easily made at home. Using gel colours and sugar. 

2 tbsps Sugar (take big granulated sugar)
Few drops of desired Gel Colour
(I have used Ameri Gel Colours)

Take a small grinding jar. Add the sugar and 2 to 3 drops of colour. Grind it. If more darker shade is required then add 2 drops more and grind it. Make it in small batches so that much grinding is not required. 
If made in larger quantity then the grinding jar can become hot and the sugar will become moist.

Thursday 17 March 2016

Whole Wheat Sweet Chocolatey, Minty and Spicy Soda Bread.....

Whole Wheat Sweet Chocolatey, Minty and Spicy Soda Bread.....

Soda bread is a variety of quick bread traditionally made in which sodium bicarbonate is used as a leavening agent instead of the yeast. The ingredients of traditional soda bread are flour,soda, salt, and buttermilk. The buttermilk in the dough contains lactic acid, which reacts with the soda to form tiny bubbles of carbon dioxide. Other ingredients can be added such as butter, egg, raisins, or nuts.
   In Europe, soda breads began to appear in the mid-19th century when bicarbonate of soda first became available for use as a raising agent. Breads, griddle cakes and scones with soda bicarbonate and cream of tartar or tartaric acid became popular in Austria, Polish cuisine, Britain and Ireland. Traditional soda bread, eaten in Serbian cuisine, also uses soda bicarbonate. 
Whole wheat soda bread  is known as wheaten bread in parts of Ireland and Polish flat soda bread is known as Proziaki.
Net Resouce.... 

I wanted to cook up something quick for my hungry caterpillar who was going to come back from the school picnic... The door bell would ring any moment.. While I was thinking, the recipe of soda bread ran in my mind. It had to be of her liking... So gave a twist to it and here is my version of soda bread... 

2 cups Whole Wheat Flour
1/2 cup Milk powder
1/4 cup of Chocolate Chips
Few Mint leaves broken
8 Sweet Pepper Chillies whole or 1 fresh Red Chilli sliced
1 tsp Baking powder
2 Pinches of Salt
1/2 cup Caster Sugar
2 tbsp Melted Butter
3/4 cup Butter Milk
1/4 cup Club Soda
P. S. You can use 1 tsp soda bicarbonate instead club soda and increase the butter milk quantity by 1/4 cup. 

Take a mixing bowl, add whole wheat flour, milk powder and caster sugar. Mix it. Add salt and baking powder. Mix it. Make a well in between. Add butter milk, mix it. Add club soda. Mix it. Add the chocolate chips, chillies and mint. Mix it. The dough will be a bit sticky. Brush an iron pan or any baking tray with butter. Add the bread dough, spread it. Bake it for 40 minutes or till done at 180 degrees celcius in a preheated oven. Cool a bit and the remove the bread from the pan. Cool it completely before cutting it.

Wednesday 16 March 2016

Methiwale Keema Kofta Curry - Fenugreek Mutton Mince Ball Curry

Methiwale Keema Kofta Curry 
Fenugreek Mutton Mince Ball Curry

Ingredients for the Kofta
500 grams Mutton Keema
1 cup Fenugreek Leaves chopped 
3 tbsp Coriander Leaves chopped
1 Onion chopped 
1 tsp Garlic powder or fresh Garlic chopped 
Juice of 1/2 Lime
Salt to taste 
1 tsp Garam Masala powder 
1 tsp Cumin powder 
1 Egg 
Oil for Shallow Frying 

Mix all the above ingredients except oil in a mixing bowl. Mix all the ingredients very well for 5 minutes till the fat releases and binds all the ingredients together. Make equal lime size portions of the mutton mince. Make round balls and keep it in the refrigerator for 30 minutes. Take a pan, add oil for shallow frying. Fry the meat balls till brown in colour and keep it aside. 

For the Curry
1 Onion coarsely ground 
1 tbsp of Ginger, Garlic and Chilli paste
2 Bay Leaves
1/2 tsp Cumin seeds
Salt to taste
1/2 tsp Sugar 
1/2 tsp Turmeric powder
1 tsp Chilli powder 
1 tsp Cumin powder
1 tsp Coriander powder 
1 tsp Garam Masala powder 
1 cup Curd beaten
2 tbsp Ghee 
Few Coriander Leaves for Garnishing 

Take a pressure pan, add ghee, let it heat up. Add cumin seeds and bay leaves. Let it crackle. Add the onion, ginger, garlic and chilli paste. Sauté it till brown in colour. Add the curd, salt, sugar, turmeric powder, chilli powder, cumin powder and the garam masala powder. Stir it, add 1/2 cup water and let the curry simmer for 10 minutes. Add the mutton minced balls, close the lid and give 2 whistles. Switch off the flame and wait till the pressure releases. Before serving garnish with coriander leaves. 

Tuesday 15 March 2016



It is like sweet pancakes, it is popular in India and Bangladesh. It is also served to Lord Jagannath Dev in his Sakala Dhupa (morning food served to the lord). During Paush Sankranti, Malpuas are prepared in Bengali homes. Malpuas along with mutton curry is served in many non-vegetarian Maithil homes during Holi. 
Net Resource...

It is made in many ways... All purpose flour (Maida) mixed with fennel seeds, sugar, curd and milk.. Or some times rice flour or Simolina along with banana is mixed with curd and shallow fried and dipped in sugar syrup. 

Here is my version of the Malpuas... 

Sugar Syrup
1 1/2 cup Sugar 
1 cup Water
Pinch of Saffron

Add all the above ingredients in a pan and let it simmer on medium heat till 1/2 string consistency is acquired. Take it off the flame and keep it aside. 

Malpua Batter 
1 1/2 cup All Purpose Flour 
1 cup Whole Wheat Flour
2 tbsp Cottage Cheese
2 tbsp Mava
Pinch of Salt
1 tbsp Sugar
2 Pinches of Cardomom powder
1/4 tsp Fennel seed powder
1/4 cup Curd
2 cups Milk or more as per requirement 
Ghee to Shallow Fry 

For Garnishing
1 tbsp Almond and Pistachio Flakes
4 tbsp Rabdi or Condensed Milk 

Take a mixing bowl,add all purpose flour, wheat flour, Mava, cottage cheese, salt, sugar,fennel seed powder and Cardomom powder. Mix it well. Add curd and milk as required to make a medium thick batter. Like a crepe batter. It's better to churn it in a blender to get a smooth batter. Take a pan, add ghee. Let it heat. Take a ladle full of the batter and pour it into the ghee. Fry the Malpuas till golden in colour on both the sides. Arrange the Malpuas on a plate, pour in the hot syrup on the the Malpuas. Pour the Rabdi or condensed milk on the Malpuas and garnish with almond and pistachio flakes... 

Monday 14 March 2016

Strawberry Mojito (Mocktail)

Strawberry Mojito (Mocktail)
Absolutely refreshing drinks to beat the Summer Heat... 

Mojito is a traditional Cuban highball.
Traditionally, a mojito is a cocktail that consists of five ingredients: white rum, sugar (traditionally sugar cane juice), lime juice, sparkling water, and mint. The original Cuban recipe uses spearmint or yerba buena, a mint variety very popular. It is a combination of sweetness, refreshing citrus, and mint flavors is intended to complement the potent kick of the rum, and has made this a popular summer drink.The cocktail has a relatively low alcohol content. When preparing a mojito, lime juice is added to sugar (or syrup) and mint leaves. The mixture is then gently mashed with a muddler. The mint leaves should only be bruised to release the essential oils and should not be shredded.Then rum is added and the mixture is briefly stirred to dissolve the sugar and to lift the mint leaves up from the bottom for better presentation. The drink is finally topped with crushed ice and sparkling soda water. Mint leaves and lime wedges are used to garnish the glass.
Net Resource 

Here I have made a Mocktail Fruity Strawberry Mojito... Absolutely refreshing... 

4 Frozen Strawberries slices
Handful of Mint Leaves  
1 Lime cut into slices 
4 tbsp Sugar + 1/2 glass water mixed
1 tsp Chat Masala
Chilled Club Soda

Take a tall glass, add the sugar syrup, strawberries, 2 lime slices ( keeping the centre pieces for garnishing), few mint leaves (keep few for garnishing) and chat masala. Mash the mixture with the muddler. Take 2 tall glasses, pour 1/2 the mixture in one glass and the rest into another glass. Pour the club soda, take few mint leaves and add it in the drink and garnish with lime slices.

Sunday 13 March 2016

Lagan Ka Murg

Lagan Ka Murg

Lagan is the wide heavy bottom pot in which this dish is cooked. This dish can be cooked on any occasions. It has a rich creamy taste. It can be enjoyed with Roti, Naan or Rice.
I found this Hyderabadi recipe from a old Muglai cook book which I own. This recipe is different from the recipes I saw on the net, but it tasted awesome.. 

For the Wet Masala Paste 

1 Big Onion chopped 
1 " Ginger piece 
6 Garlic cloves 
5 Dry Red Chillies 
1 tbsp Poppy seeds 
2 small pieces Dry Coconut 
15 pieces of Cashew nuts

Grind all the above ingredients in to a paste.

For the Chicken Gravy 

1 Kg Chicken cleaned and cut into pieces 
14 Baby Potatoes boiled and peeled 
2 Tomatoes sliced 
Salt to taste 
1 tsp Turmeric powder 
1 1/2 tsp  Garam Masala powder 
2 cups Thin Coconut Milk 
1 cup Thick Coconut Milk 
1/4 cup Milk 
1 tbsp Butter 
1/4 cup Ghee 
Few Coriander leaves chopped

Take a Lagan or a pot. Add butter and let it melt. Add the potatoes and fry till light golden in colour. Keep it aside. Add the ghee. Let it heat. Add the paste and sauté it for 2 minutes. Add 1/2 of the portion of the milk. Stir it and cook for a minute. Add the remaining milk and cook it till golden in colour and the ghee starts to separate from the gravy. Add the chicken pieces and cook the chicken for 5  minutes. Add the tomato, salt, turmeric power and garam masala powder. Stir it. Add the thin coconut milk. Cover and cook on low flame till the chicken is tender and the gravy has thicken up a bit. Add the potatoes and the  thick coconut milk. Simmer for 2 minutes. Garnish with coriander leaves. Serve hot.
P.S. I have used tetra pack Coconut milk so to make thin coconut milk, I have taken 1 cup coconut milk and have add 1 cup water.

Saturday 12 March 2016

Ajarian Chirbuli

Ajarian Chirbuli

I found this dish while net researching. 
It is a dish from Georgia’s Ajara region. The eggs are made with tomato and walnut sauce. It is a popular breakfast dish. Different versions of Chirbuli are made in different regions of Georgia. It is worth the try. 
5 Eggs 
1 Big size Onion chopped 
3 Ripe Tomatoes chopped 
2 Garlic Clove chopped 
2 tbsp Basil Leaves chopped 
2 tbsp Coriander leaves chopped 
10 Walnut Kernels ground 
Salt to taste 
1 tsp Red chilli powder 
1 tsp of Corn flour
2 tbsp Butter

Melt the butter in a pan. Add the chopped onion and garlic. Saute it till light golden in colour. Add the tomatoes. Stir it. Add the corn flour, salt and chilli powder. Stir and continue cooking on low flame, stirring it frequently for 2 to 3 minutes. Add ground walnuts, coriander and basil into the pan and stir again. Carefully crack the eggs and add it on the chirbuli sauce. Let it cook for 3 minutes till the eggs are cooked.  Serve it hot.

Friday 11 March 2016

Lau re Much Muche Khosha Bhaja served with Taak Massor Dal with Radhuni Phoran.....

Lau re Much Muche Khosha Bhaja served with 
Taak Massor Dal with Radhuni Phoran.....
Crispy Bottle Gourd Peel Fry served with 
Sour Split Red lentils with Wild Celery seeds seasoning.. 

As summer is in, I prefer to have simple and light food. Some thing sour and tangy... Taak Massor Dal with Radhuni Phoran is a simple dal made with raw mango to have a tangy.... Sour taste with wild celery seeds which has a distinct flavour and one of the key ingredient in Panch Phorn. It is rare to find it in local markets, but is available in Bengali stores.
Lau re Much Muche Khosha Bhaja is a very interesting side dish made from the peels of a Bottle Gourd. We Bengalis make a dish out of the vegetable peels too. If you see there are more nutritious values in the peels of a vegetables which we thrown away. This is a crispy fry dish which goes well with hot dal and steam rice. It is absolutely a soul food.... 

Lau re Much Muche Khosha Bhaja

1 bowl of Bottle Gourd Peel cut into thin slices
1/4 cup Rice Flour
2 tbsp Gram Flour
1 tbsp Poppy seeds
1 tsp Nigella seeds
1 tsp Green Chillies chopped 
Salt to taste 
Oil to deep fry

Mix all the above ingredients except oil together. Mix it well. Let it stand for 10 minutes. Heat oil in a wok, spread the bottle gourd peels little at a time on the hot oil, fry on medium heat till crispy and golden in colour. Serve it with hot Taak Massor Dal and Steam Rice. 

Taak Massor Dal with Radhuni Seasoning 

1/2 cup Massor Dal / Split Red Lentil washed and soaked
1 Onion chopped 
4 to 5 pieces of Raw Mango 
1 Green chillies slit 
1/2 tsp Radhuni / Celery seeds
2 Bay Leaves
1 Dry Red Chilli 
1/2 tsp Turmeric powder
Salt to taste
1 tbsp Oil  
Few Coriander leaves chopped 

Take a pressure cooker. Add oil, let it heat. Add Radhuni seeds, bay leaves and dry chilli. Let the seed crackle. Add the onion and green chilli, fry till translucent. Add the mango pieces, stir it. Add the soaked dal, salt and turmeric powder. Stir it, add 3 cups of water. Pressure cook and give 3 whistles. Let the pressure release on it's own. Add a cup of water more, depending on the consistency wanted. Simmer for 5 minutes more. Add coriander leaves for garnish. Serve hot.

Thursday 10 March 2016

Burmese Golden Egg Curry

Burmese Golden Egg Curry
It is extremely easy to make and yet very delicious in taste from Burma. Reading the history of this curry... as in earlier days many Indians visited Rangoon. This curry has come up due to the Indian influence in Burma. A cross country dish. The key ingredient giving a Burmese touch to the curry is the  Ngapi paste made out of fermented fish. But since this is not commonly available, fish sauce is commonly available. So the fish sauce is used here.  A must try recipe.

5  Eggs boiled and peeled
2 Onions chopped finely
2 tsp Garlic chopped finely
2 Tomatoes chopped finely
2 Green chillies slit lengthwise
2 tsp Fish sauce
1/2 tsp Turmeric powder
1/2 tsp Chilli powder
Salt to taste
4 tbsp Sesame Oil

Heat the oil in a pan. Add the tumeric and stir it. When the oil is hot, add the eggs and fry until golden in colour from all the sides. Take it out on a plate and cool it. Add the onion and garlic, in the same oil and fry until translucent. Add the tomatoes, chilli powder and salt  stir it for 5 to 8 minutes till the tomatoes are mushy. Meanwhile cut the eggs into halves. Add the fish sauce and green chillies in the pan. Stir it. Gently place the eggs cut side down in the sauce for 2 minutes. Serve hot. 

Wednesday 9 March 2016

Peri Peri Grilled Chicken Sizzler servered with Sautéed Mushroom PeriPeri Rice, Stirred Fried Veggies and Mashed Potatoes.....

Peri Peri Grilled Chicken Sizzler servered with Sautéed Mushroom Peri Peri Rice,  Stirred Fried Veggies and Mashed Potatoes.....

Sizzler is one of my favourite dish... I love Jughead  sizzlers... And the Peri Peri Sizzler which is available is my daughter's and husband's favourite... Wanted to give it a try.... 

The piri-piri pepper, known as peri-peri in Africa, has been a staple of the Portuguese table since the Age of Discovery beginning in the 14th century. After Columbus brought the fiery fruit back to the continent from the New World in 1493, it was the Portuguese who carried it throughout the globe. In fact, the chili, including relatives of the African piri-piri peppers, has become so famous, that it’s used in world cuisines. This sauce, found everywhere in Portugal and several of its former colonies, specifically Angola and Mozambique. It can be used on kind of meat. The  piri-piri peppers are Thai bird, red jalapeño, santaka, arbol, cayenne, or Tabasco, depending on availability as well as  heat preference and tolerance. 
Net source 

I have used dried bedki chillies which was available in my kitchen... 

For the Peri Peri Sauce 

12 Fresh Red Chillies or Dry Chillies 
1 tsp Red Chilli powder 
8 Garlic cloves 
Salt to taste 
1/4 cup Vinegar 
½ cup Olive oil

Soak the dry chilles in the vinegar for 15 mintues. Blend all the above ingredients in a blender and blend it into a smooth paste. After use the remaining sauce can be stored in a bottle and kept in the fridge. 
P.S. If using fresh chillies then blend it directly.

For the Chicken to Marinate and Grill the Chicken 

2 Boneless Chicken breast pieces
4 tbsp Peri Peri Sauce
1 tbsp Olive oil

Take the chicken pieces and rub salt on it. Add the Peri Peri Sauce and marinate it for 30 minutes. Take a gas griller. Add oil. Let it heat.  Add the chicken pieces and cook till brown and grilled from both the sides. Don't  throw the marinated juices.

For the Peri Peri Sizzler Sauce

Remaining Marinated Peri Peri Sauce
1 Onion chopped 
4 Garlic Clove chopped 
1 tbsp Corn flour 
1 tsp Olive oil

Take a pan, add oil. Let it heat. Add the onion and garlic. Let it sauté till translucent. Add the marinated sauce and 1/4 cup water. Cook for 2 minutes. Add 2 tbsp water to the corn flour. Stir it. Add it into the sauce. Stir it till it thickens a bit. Keep it aside.

For the Stir fry Veggies 

1 Potato peeled and cut into wedges 
6 Baby Corn
1 medium size Carrot cut into strips 
Few medium size Cauliflower florets 
1/4 cup Green Peas 
Salt to taste 
1/4 tsp Pepper powder 
1 tbsp Olive oil

Par boil the veggies and drain the water out. Take oil in a pan. Heat it. Add the veggies and sauté it till stirred fried.

For the Mashed Potatoes 

2 Potatoes boiled and mashed 
1/4 cup Amul cream 
1 tsp Olive oil 
Salt to taste
1/4 tsp Pepper powder

Mix all the above ingredients into a smooth paste.

For the Sautéed Mushroom Peri Peri Rice 

2 cups of Cooked Rice 
2 cups Mushrooms sliced 
1 Onion sliced 
4 Garlic cloves minced 
2 to 3 tbsp Peri Peri Sauce 
Salt to taste 
1 tbsp Olive oil

Take a pan, add oil. Let it heat. Add the onion and garlic, saute it till translucent. Add the mushrooms. Stir fry for 2 minutes. Add the salt, pepper powder and peri peri sauce. Stir and cook for 2 minutes. Add the rice and stir fry for another 2 minutes.

For Assembling 

Cabbage leaves
Grilled Chicken 
Sautéed Veggies 
Mashed Potatoes 
Sautéed Mushroom Peri Peri Rice 
Piri Piri Sizzler Sauce
1 tbsp Olive oil
1 tbsp Oil and 1 tbsp Vinegar mix 

Take a sizzler skillet. Heat it till smoky and hot. Add oil, spread the cabbage leaves on the skillet. Lower the gas and let the plate remain on the flame till served. Arrange all the remaining ingredients as per the choice except for the sauce. At the end drizzle some sauce on top and serve the rest of the sauce in a bowl. For the sizzling effect, add the Oil and vinegar mix in between the empty space. Enjoy it.