Thursday 27 August 2020

Murgir Kofta Curry / Chicken Kofta Curry

 Murgir kofta Curry 

This is a simple Chicken Kofta Curry to be enjoyed with steamed rice or paratha. Here I have taken boneless chicken pieces and ground the chicken pieces into a paste to make the kofta. I have added the Chicken Koftas into the curry without frying. 

For the Kofta 


350 grams Boneless Chicken pieces 

1 small size Onion sliced 

1 Green Chilli 

1 Garlic 

1 small piece of Ginger 

Few Mint Leaves 

Few Coriander Leaves 

1/2  tsp Cumin seed powder 

1/2 tsp Garam Masala powder 

Salt to taste 


Take a food chopper or a grinder jar, add all the ingredients and use the pulse button on the mixer few times. Take a lime size portion of the Keema and make a ball. Repeat the process with the remaining keema. Keep the keema balls in the fridge. 

For the Wet Paste 


2 small Onions sliced 

2 small Tomatoes chopped 

5 Garlic Cloves 

1 small size Ginger piece

1 Green Chilli 


Take a grinder jar, add all the above ingredients and grind all the ingredients into a paste 

For the Murgir Kofta Curry 


Keema Balls

1 small Onion sliced 

3 Medium size Potatoes cut into medium size chunks 

1 Green Chilli 

Few Coriander leaves for garnish 

1 tsp Turmeric powder 

1 tsp Coriander powder 

1 tsp Cumin powder 

1 tsp Kashmiri Chilli powder 

1 tsp Garam Masala powder 

1 tsp Sugar 

Salt to taste 

2 Bay leaves 

1/2 tsp Cumin seeds

Wet paste

2 tbsp of Curd 

1 tsp Ghee

3 tbsp Mustard Oil 


Take a wok or a pot, add oil, let the oil heat up, reduce the flame, add the cumin seeds, green chilli and bay leaves. Sauté for some few minutes, until the cumin seeds crack. Add the onion and fry until light brown in colour. Add the potatoes, stir and cook for 2 minutes. Add the wet paste, stir and cook the masala until the oil realises from the masala. Add the curd and all the dry powder masala, salt and sugar. Stir and cook for another 2 minutes. Add 2 cups of water, stir and cover the pot. Let the curry simmer until the potatoes are half cooked. Now add the keema balls. Let it cook until the potatoes and keema balls are cooked. Drizzle ghee and garnish with coriander leaves. Serve it hot with hot steamed rice. 

Tuesday 18 August 2020

Gua Bao / Steamed Bao Buns stuffed with Sticky Chicken and Pickled Vegetables


Gua bao also known as Bao bun or Pork belly buns or lotus leaf buns are very popular all over China. It’s very popular street food of Taiwan.  It’s a complete meal, the soft fluffy buns are served usually with pork belly but it’s also served with chicken and pickled vegetables. 
For Steamed Bao Buns 
2 1/2 cup All Purpose Flour 
1 tbsp Active Yeast
2 tbsp Sugar
1/2 tsp Salt
1/2 tsp Baking Powder 
1/4 cup Lukewarm Water
1/2 cup Lukewarm Milk 
2 tbsp Oil
Take a cup, add the warm water, 1 tbsp sugar and active yeast. Stir and keep the yeast to rise. Add the milk and 1 tbsp oil in the yeast. Whisk the yeast. Take a bowl add flour, salt, baking powder and remaining sugar. Mix all the ingredients together. Add the liquid. Mix all the ingredients together and knead the dough for 10 minutes. If required add little more water, it should be a soft - stretchy dough. Apply the remaining oil on the dough, cover and keep it aside for 1 to 2 hours or until it rises doubled in size. Open the lid of the bowl, punch the dough and gently knead it for a minute. Roll out the dough into a disc, take a round cutter, and make medium size round disc. Remove the excess dough. Now fold the disc into half, and gently press the bun, with the roller. Repeat the process for other buns. Place the buns on a small butter paper, cover the buns and let the buns rest for 30 minutes. Take a steamer, add water and let the water boil. Place the buns into the steamer vessel along with the butter paper, keeping little distance between the 2 buns. Cover the steamer and let it steam for 10 minutes. Once done switch off the flame and open the lid, let the buns remain in the steamer for 2 minutes before removing the buns from the steamer. 
Pickled Vegetables 
A small piece of Carrot cut into thin strips 
A small piece of Cucumber cut into thin strips 
A small piece of Capsicum cut into thin strips
A small piece of Red Cabbage sliced 
Few Coriander leaves 
2 tbsp White Vinegar 
Salt to taste 
1 tsp Sugar
1/4 tsp Pepper powder 
Mix all the ingredients together and let it marinate for 2 to 3 hours 
Sticky Chicken 
200 grams Boneless Chicken cut into pieces 
1 tsp Garlic minced
1/2 tsp Ginger minced 
1 tbsp Soya sauce 
2 tsp Red Chilli sauce 
1 tsp Tomato Ketchup 
1 tsp Fish Sauce 
1 tsp Vinegar 
2 tbsp Honey 
1 tbsp Sesame Oil 
Salt to taste 
1/2 tsp Pepper powder 
1/2 tsp 5 spice powder 
1 tsp Roasted Sesame seeds 
Take a bowl and mix all the above ingredients, together, except sesame seeds, keep it for an hour. Take a wok, add the marinated chicken, and cook the chicken until the chicken has become soft and the juices has dried up. Switch off the flame. Add the sesame seeds over the chicken. 
To Assemble - 
Take a bun, add a tbsp spoon of the chicken in the middle of the bun, add some pickled vegetables and some coriander leaves or spring onions. Serve the buns and enjoy! 

DescriptionParchment paper, and place it on a tray, cover the buns and let it rest for 30 minutes. Take a steamer, boil the water in the steamer. Place the buns along with the butter paper into the steamer. Cover the lid and steam the buns for 10 minutes. Once done, switch off the flame and open the lid and let it stand for 2 minutes before removing the buns from the steamer. 

Saturday 15 August 2020

Grilled Pomfret served with Sautéed Vegetables - Mashed Potato and Butter Lemon Sauce


We enjoy having continental dinner once in a while. Let’s see how it’s made.. 
Butter Lemon Sauce
2 tbsp Flour
Salt to taste
1/2 tsp Pepper powder 
1/2 tsp dried Parsley 
Juice of 1/2 Lemon 
1 cup Milk
1 tbsp Butter 

Take a pan, add butter, let it melt, add flour, sauté it for few seconds, add milk little at a time and keep on stirring so that no lump forms. As the sauce thickens, add salt, pepper and parsley. Switch off the flame. Let the sauce cool down. Add the lemon juice and stir. 

Mashed Potatoes 
2 big size boiled potatoes mashed 
2 tbsp Fresh Cream
1 tsp Butter 
Salt to taste 
1/4 tsp Pepper powder 

Add all the above ingredients into a bowl and mix all the ingredients very well. 

Sautéed Vegetables 
4 to 5 medium size Cauliflower florets 
Few French Beans
1 medium size Carrots cut into thick strips
1 small size  Sweet Potato cut into thick strips 
Salt to taste 
1/2 tsp Pepper powder 
1 tbsp Butter 

Take a pot, add water and salt into the pot, add the vegetables, let the vegetables boil until it’s cooked, drain the water out, take a pan, add butter, let the butter melt. Sauté the vegetables for a minute, add pepper powder and switch off the flame. 

For the Grilled Pomfret 
3 Whole cleaned Pomfrets 
Juice of 1/2 Lemon 
Salt to taste 
1 tsp Pepper powder 
1/2 tsp Garlic paste 
1 tbsp Butter or Olive Oil 

Marinate the fish with salt, pepper, garlic paste and lemon juice and keep it for 30 minutes. Take a grill pan, apply butter or oil on the grill pan, place the pomfrets. Cook the pomfrets until brown on both the sides. 

To Assemble - 
Take a plate. Place the grilled pomfret on the plate. Place some sautéed vegetables and some mashed potatoes. Pour the lemon butter sauce over the fish. Garnish with a piece of tomato and parsley.. 

Monday 10 August 2020

Chikoo and Almond Milkshake


Some days are to laze around.... today is one such day, enjoyed the afternoon with this shake.... 

4 to 5 Chikoo, peeled and deseeded 
1 cup of Milk / Almond milk 
2 tbsp roasted Almond powder 
Pinch of Chocolate powder for garnish 
2 tsp Honey 
Few Ice cubes 
2 scoops of Roasted Almond Ice  -  cream

Take a blender, add the chikoo, milk, almond powder, honey, ice cubes, 1 scoop of the ice cream... blend all the ingredients together. Pour in a glass and add a scoop of the ice cream. Sprinkle chocolate powder from top... 

Sunday 9 August 2020

Coxinha - Brazilian Chicken Croquettes

Coxinha is a popular ingenious street food in Brazil. It’s a savoury snacks made with dough filled with creamy chicken stuffing. It’s dipped in egg and coated with bread crumbs and then deep fried. 
It can be easily made at home. It’s delicious. 
Recipe adapted from tasty.. 

For the Chicken Stuffing 
1 cup of boiled shredded Chicken
2 Garlic cloves minced 
1 small Onion chopped 
1 tsp chopped Parsley 
Salt to taste 
1/4 tsp Pepper powder 
2 tbsp Cream Cheese
1 tsp Oil 
Take a pot, heat the oil, add the onion and garlic, sauté the ingredients until soft and brown in colour. Add the shredded chicken, salt, and pepper. Stir and mix the ingredients together. Transfer the mixture into a bowl, add parsley and cream cheese into the bowl and mx it. 

To Make the Dough
1 cup All Purpose Flour 
1/2 tbsp Butter
1 cup Milk
1/2 cup Chicken broth
Take a pot, add the butter, chicken broth and milk. Let it boil, add the flour, stir and make it into a dough, switch off the flame, let it cool a bit, once easy to handle, knead the dough well. 

To make the Coxinha
Chicken stuffing 
1 Egg beaten 
1/2 cup Bread Crumbs 
Oil for frying 

Take a lemon size portion of the dough, roll the dough. Make a cavity in the center of the dough, add a spoonful of the chicken stuffing. Give the dough a pear shape. Repeat the process. Dip the Coxinha into the egg and then coat it with the bread crumbs. Repeat the process.  Heat the oil.  Deep fry the Coxinha until golden brown in colour. Remove them on a paper towel and serve them hot. 

Saturday 1 August 2020

Soya Chunks Biriyani

Soya Chunks if made properly can easily  replace meat .. There are many recipes that we can make with Soya Chunks. Here I have made Biriyani using Soya Chunks.  It’s ideally made on a veg day in my house.. its served with raita. 

To Marinate the Soya Chunks 
200 grams Soya Chunks boiled, washed and water drained out 
1 tsp Ginger paste 
1 tsp Garlic paste 
1/2 tsp Fresh Chilli paste 
1 tbsp sliced fried Onion 
1/2 cup Curd 
Salt to taste 
1/2 tsp Turmeric powder 
1/2 tsp Cumin seeds powder 
1/2 tsp Coriander powder
1/2 tsp Garam Masala powder 

Take a bowl, add in all the above ingredients, mix all the ingredients together and keep it aside for 1 hour. 

To Make the Rice
250 grams / 1 cup Basmati Rice washed and soaked for 30 minutes and water drained out
1/2 tsp Caraway seeds / Shahi Jeera
Few Pepper Corns
1 Star Anise
1 Green Cardamom 
2 Cloves
1 small piece Cinnamon 
2 Bay Leaves 
Salt to taste 

Take a pot, add 2 cups water, let the water boil, add the spices, bay leaves and the salt. Now add the rice. Let the rice cook until it’s 80 percent done. Once done switch off the flames. Add a cup of water and drain the water out from the rice. 

To make the Soya Chunks Biriyani 
Marinated Soya Chunks 
6 to 8 small size Potatoes peeled
Few Coriander leaves chopped 
1 tbsp sliced fried Onion
Salt to salt 
1/4 tsp Turmeric powder 
Pinch of Saffron 
1/4 tsp Rose Water
1/4 tsp Kewra Water
1 drop of Biriyani flavoured Essence - optional 
1 cup Milk 
6 tbsp Ghee

Take a heavy cast iron pot, add 4 tbsp Ghee, let it heat, on a low flame, add the potatoes, little  salt and turmeric powder. Sauté and fry the potatoes. 
Meanwhile take a hot cup of milk, add saffron, rose water, Kewra water and Biriyani essence. Once the potatoes are fried, add the marinated soya chunks. Stir and cook for a minute. Add 1/3 cup of milk, now add the cooked rice and spread the rice well, pour the milk, remaining ghee, sprinkle the fried onion and coriander leaves. Cover and let it cook on low flame for 15 to 20 minutes. The liquid in the Biriyani should dry up. Switch off the flame, don’t open the pot, wait for 15 to 20 minutes and then serve with raita of your choice.