Kur Kure Chicken Pakora

Kur Kure Chicken Pakora 

Monsoon and garm...garm.... chai... pokora and bhajiyas.. has to be there. Let's have a non veg pakora .. Chicken Pakora.. crispy and cruncy..Su Style.... Easy to make..
Ingredients
1 bowl Boneless Chicken breast pieces
1 small Onion chopped
1 Green Chilli
2 Garlic Clove
1 small piece Ginger
1 tsp Madras Curry powder
1/2 tsp Chilli powder
Salt to taste
2 tbsp Gram flour
3 tbsp Rice flour
Few Coriander leaves
Oil to fry

Method
Take all the above ingredients except oil and add it into a chopper or food processor. Coarsely grind the ingredients. Heat oil in a wok. Add 1/2 tsp mixture into the oil. Repeat the process till the wok is full. Fry it till golden brown on a low flame. Serve it hot...

Chicken Drumstick cooked in Garlic and Mushroom Sauce served with Handmade Orecchiette....

Chicken Drumstick cooked in Garlic and Mushroom Sauce served with Handmade Orecchiette....

Ingredients

5 Chicken Drumsticks 

1 bowl Cleaned and sliced Mushrooms 

1 garlic Pod peeled and cleaned 

2 cups Mushroom soup or Vegetables soup ( I have used Knorr Vegetable soup Pack) 

1/4 cup Amul Cream 

1/2 cup Milk 

Salt and Pepper to taste 

3 tbsp Butter

1 tbsp Parsley chopped 

Method

Take a  pan, add butter. As the butter melts, add the chicken drum sticks and cook the drum sticks till light brown on both the sides. Remove it and keep it aside. In the same pan, add the whole garlic cloves and mushrooms. Sauté it till the water evaporates and the mushrooms are light brown in colour. Remove the mushrooms and keep it aside. In the same pan, add the soup, stirring it constantly on a low flame add the cream and milk. Cook on low heat add salt and pepper. Stir it. Add the chicken drumstick, cover and cook till the chicken is done. Add the sautéed garlic and mushrooms. Stir it and take it off the flame. Garnish with parsley leaves. Serve hot with hand made Orecchiette pasta..... 

Orecchiette 

 Orechie meaning "ear" and -etta meaning "small" is a variety of home-made pasta typical of Apulia, a region of southern Italy. Its name comes from its shape, which resembles a small ear. It is made from Semolina or wheat flour and water and is rolled into thin long strips and cut into small pieces. Then each piece is given the shape of a ear.

Ingredients

1 cup Whole Wheat Flour

1/4 cup Semolina 

Water as required

Method

Take semolina and wheat flour and mix it. Make a well in between the flour. Add water little at a time and knead it into a soft dough. The dough will be a bit sticky. Use little flour to dust the platform and then continue to knead. Divide the dough into 3 portions. Take one portion while  cover the  rest of the dough with a moist cloth. Sprinkle flour on the platform and  roll  the dough into a long strip. Cut small portions from the strip. Repeat the same for the remaining dough. Take a cut piece and with the help of a palm and the thumb, press the portion from the centre and give it a pull. It will look like a ear shape. Boil water in a pot. Add the pasta and cook it till done. Drain the water, drizzle olive oil on the pasta. Serve with garlic and mushroom sauce..

Murg aur Baigan ka Achar...

Murg aur Baigan ka Achar...

At times when we are lazy to cook, that is the time this pickle comes handy with simple hot dal, rice and papads or fish fry. 

This dish is an experiment in my kitchen. Try it out and I am sure you will love it.

This is my winning recipe from #PlatterShare

For the Chicken Marination 

Ingredients

1 cup Boneless Chicken cut into small pieces 

1 tbsp Garlic and Ginger minced 

1/4 tsp Turmeric powder 

1/4 tsp Garam Masala powder 

1 tsp Red Chilli Powder

Salt to taste 

2 tbsp Vinegar

Method 

Mix all the above ingredients and marinate it for 6 hours.

For the Spice powder 

Ingredients

1 tbsp Coriander seeds 

1/2 tsp Cumin seeds 

1/2 tsp Fennel seeds 

1/4 tsp Fenugreek seeds 

1/2 tsp Mustard seeds 

1/2 tsp Carom seeds 

1/4 tsp  Asafoetida powder 

8 Red Dry Chillies

Method 

Grind all the above ingredients into a fine powder and keep this aside.

For the Pickle 

Ingredients

Marinated chicken pieces

1 medium  size long Brinjals cut into small cubes or 2 cups of cubed Brinjal 

6 Whole Garlic cloves crushed 

Few Curry leaves 

Spice powder

1/4 tsp Mustard seeds 

1/4 tsp Coriander seeds 

1/4 tsp Fennel seed 

2 Pinches of Fenugreek seeds 

1/2 tsp Turmeric powder

1/2 tsp Chilli powder 

Salt to taste 

1 tbsp Sugar 

1/2 cup Vinegar 

1 cup Sesame Oil

Method 

Add oil to a wok. When the oil is hot, add the brinjals and fry it. Remove it and keep it aside. In the same oil, add the mustard seeds, coriander seeds, fenugreek seeds and fennel seeds. Let it crackle. Add the curry leaves and garlic. Sauté it for 2 minutes. Add the marinated chicken. Cook it for 10 minutes or till done. Add the brinjals, the spice powder, turmeric powder,  chilli powder  and sugar. Stir it. Cook it for 5 minutes. Add the vinegar and salt. Stir and cook for 1 minute.  Remove from the fire and let it cool. Keep it in a glass container and store in the refrigerator. It stays for 6 month.

Chicken and Ripe Mango Curry...

Chicken and Ripe Mango Curry.... 

I love the flavour of the coconut and the tangy sweet taste of the mango in this recipe. It has the rich creamy texture due to the coconut milk added to the dish.  This dish can be eaten with rice, Chappati or paratha..

Ingredients 

750 grams Chicken pieces 

1 Onions chopped 

1 Tomato chopped 

1 Ripe Mango cut into cubes 

1 tbsp Ginger Garlic paste 

2 Green chillies broken into pieces 

2 tbsp Madras Curry powder 

1/2 tsp Turmeric powder 

1/2 tsp Chilli powder 

Salt to taste 

1/2 tsp Mustard seeds

Few Curry leaves 

1 tetra pack Coconut milk 

2 tbsp Oil 

Few Coriander leaves chopped 

Method 

Take a wok, add oil. Let it heat. Add the mustard seeds and curry leaves. Let the mustard seeds crackle. Add the onions. Sauté it till it is light brown in colour. Add the green chillies, garlic and ginger paste. Sauté it for 2 minutes. Add the chicken. Stir it, cover and cook for 15 minutes, stirring it occasionally. Add the tomatoes, curry powder, salt and turmeric powder. Stir it and cook for 5 minutes. Add the coconut milk. Cover and cook for 5 minutes more. Add the chopped mango. Stir it. Cook for 2 minutes. Switch off the flame. Garnish it with coriander leaves.

Madras Curry Powder 

Ingredients 

2 tbsp Coriander seeds

1 tbsp Cumin seeds

1/2 tbsp Fenugreek seeds 

2 tsp Mustard seeds 

2 tsp Fennel seeds 

1 tbsp Poppy seeds 

1 tbsp Sesame seeds 

4 small pieces of Cinnamon stick

10 Cardamom 

1 tsp Cloves 

1 tsp Pepper Corns 

8 Red Dry Spicy Chillies 

2 sprigs Curry leaves 

2 tbsp Turmeric powder 

1 tsp Nutmeg powder 

Method

Take a pan, add all the spices except for the curry leaves, turmeric powder and nutmeg powder. Roast the spices for a minute. Remove it and keep aside. Roast the curry leaves. Let the spices cool down. Add the turmeric powder, nutmeg powder  and all the other ingredients in the grinder, and grind it into a fine powder. Store it in a dry and clean bottle.

Sweet and Sour Stir Fried Broccoli and Chicken

Sweet and Sour Stir Fried Broccoli and Chicken

This recipe is an experiment in my kitchen... It's a good appetiser or a starter. It is cooked in an Asian style. Here the souring agents are Mango and Tomato, the sweetness comes from the honey. Try this recipe and I am sure you will like it... 

Ingredients 

10 to 12 medium size Broccoli florets

14 medium size boneless Chicken chunks 

1 small Garlic pod Clean and minced

6 whole Cherry Tomatoes 

1 Fresh Red Chilli sliced

3 tbsp Ripe Sour Mango chopped

1 tbsp Oyster Sauce

1/2 tbsp Fish sauce

1 tbsp Honey

Salt to taste

1/2 tsp Pepper powder 

1 tbsp Roasted Peanuts

2 tbsp Oil 

Method 

Take a wok, add oil and heat it. Add the garlic minced in the wok. Stir fry it till light brown on a medium heat, Add the chicken, continue to stir fry for 5 minutes. Add the broccoli florets. Stir fry for 5 minutes. Add the red chilli slices, mango pieces, cherry tomatoes, salt and pepper powder. Stir fry for 5 minutes more. Add the oyster sauce, fish sauce and honey. Continue to cook till the broccoli and chicken are tender. In between sprinkle little water while stirring otherwise the sauce may get burnt and broccoli will not cook. Garnish with roasted peanuts and serve it hot.

Keema Aloo Aur Bhindi ki Sukhi Sabji (Potatoes and Okra with Keema)

Keema Aloo Aur Bhindi ki Sukhi Sabji

Potatoes and Okra with Keema

Ingredients

1 cup Chicken or Mutton Mince

250 grams Okra cut slit into half and cut into 2 pieces

3 medium sized Potatoes cut into thick strips

2 Onions chopped

1 Tomato chopped

2 Green chillies broken into pieces

1 tbsp Ginger Garlic and Chilli paste

1/2 tsp Turmeric powder

1/2 tsp Cumin powder

1/2 tsp Garam Masala powder

1/2 tsp Curry powder

Salt to taste

1/4 cup Oil to fry the Okras and Potatoes

1 tbsp Ghee

Few Coriander Leaves chopped for garnishing

Method

Take oil in a wok. Let it heat. Fry the potatoes till light brown in colour. Take it out and keep it aside. Add the okras and fry it till light brown in colour. Take it out and keep it aside. Add ghee in the same wok. Add the chillies and the paste. Sauté it for 2 minutes. Add the onions and sauté it till pink in colour. Add the chicken mince, stir and cook for 3 to 4 minutes. Add the tomato and the powder spices and salt. Stir and cook for more 2 minutes. Cover and cook for 5 minutes, stirring it occasionally. Before serving garnish it with coriander leaves.

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

Method

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

Method

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... 

Ingredients

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

Method

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.    

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 

Ingredients 

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

Method 

Grind all the above ingredients in to a paste.

For the Chicken Gravy 

Ingredients 

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

Method 

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.

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 

Ingredients 

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

Method 

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 

Ingredients 

2 Boneless Chicken breast pieces

4 tbsp Peri Peri Sauce

Salt

1 tbsp Olive oil

Method 

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

Ingredients 

Remaining Marinated Peri Peri Sauce

1 Onion chopped 

4 Garlic Clove chopped 

1 tbsp Corn flour 

1 tsp Olive oil

Method 

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 

Ingredients 

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

Method

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 

Ingredients 

2 Potatoes boiled and mashed 

1/4 cup Amul cream 

1 tsp Olive oil 

Salt to taste

1/4 tsp Pepper powder

Method 

Mix all the above ingredients into a smooth paste.

For the Sautéed Mushroom Peri Peri Rice 

Ingredients 

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

Method 

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 

Ingredients 

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 

Method 

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.

Kitchen King Chicken Fry

Kitchen King Chicken Fry

This is an experiment in my kitchen.. The taste is awesome. 

To Marinate and Fry the Chicken 

Ingredients 

300 grams Chicken with bones

2/3 cup Rice Flour 

1/2 cup All Purpose Flour 

2 tbsp Curd

Salt to taste 

Oil to deep fry

Method 

Marinate the chicken with salt and curd and keep it aside for 30 minutes. Add the rice and all purpose  flour and toss it. Heat the oil and deep fry the chicken for 5 minutes. Take it out and drain the oil. Add the chicken back in the hot oil and fry till crispy brown in colour.

Seasoning for the Fried Chicken 

Ingredients 

Fried Chicken 

2 Onion sliced 

4 Garlic cloves chopped 

4 Red Dry Chillies broken into pieces 

2 tbsp Tomato Ketchup 

1/4 cup Water

Salt to taste 

1 tsp Cumin powder 

1/2 tsp Chilli powder 

11/4 tsp Kitchen King Masala powder 

2 tbsp Oil 

Few Coriander leaves chopped

Method 

Take  a pan, add oil and heat it. Add the garlic, chillies and onions. Sauté till the onions are translucent. Add salt, chilli powder, cumin powder and the kitchen king masala powder. Stir it. Add the tomato ketchup. Stir it,  add water and simmer  for 2 minutes. Add the chicken, toss it and stir fry it till all the seasoning incooperates well with the chicken. Garnish with coriander leaves.  Serve hot.

Roti Jala served with Pickled Chicken

Roti Jala served with Pickled Chicken 

Roti Jala is a traditional flat, net, lacy bread from Malaysia and is served with any curry. I have made Malaysian Pickled Chicken to go with Roti Jala. 

Roti Jala

Ingredients 

1 1/2 cups  All Purpose Flour

1 tetra pack Coconut Milk or more 

1 Egg Beaten

Salt to taste

1/4 tsp Turmeric powder 

Melted Ghee for Brushing (Optional) 

Method 

Take a mixing bowl, add the flour, salt and turmeric powder, mix it. Add the egg and coconut milk little at a time and whisk in to a thin batter. Heat a frying pan. Keep the flame on low heat and brush the pan lightly with ghee. Drizzle the batter from a squeeze bottle on the pan to create a net pattern. Cook until it is  light golden on the base. Turn and lightly cook the other side, take it out on a plate and repeat with remaining batter. When cool, fold roti in to half from both the sides and then roll from the other end. Serve with pickled chicken. 

Pickled Chicken 

For the Ground Spices 

Ingredients 

1 tsp Cumin seeds

1 tbsp Coriander seeds

10 Cloves

2 Cardomom 

1 small stick Cinnamom 

1/2 tsp Turmeric powder 

1/4 tsp Nutmeg powder

Method 

Dry roast all the above ingredients except Turmeric and Nutmeg. Cool the ingredients, add the turmeric powder and nutmeg and grind it into a fine powder. 

For Marinating the Chicken 

Ingredients 

10 medium size Chicken pieces

Spice powder

Salt to taste

Method

Mix all the above ingredients in a mixing bowl and marinate it for 1 hour. 

For the Wet Spices 

Ingredients 

2 Onions cut into thick slices

1 tsp Ginger chopped

1 tsp Garlic 

1 Lemon Grass Stalk chopped 

5 Red Dry Chillies soaked in water

Method 

 In a blender blend chillies, onions, ginger, garlic and lemongrass into a paste. Add very little water if required to make the paste. 

For the Pickled Chicken 

Ingredients 

Marinated Chicken pieces 

Wet Paste 

3 tbsp Vinegar 

1/2 tbsp Sugar 

Salt to taste 

½ cup Chicken stock

2 tbsp Ghee 

Few  Mint and Coriander leaves for garnishing 

Method 

 Heat ghee in a wok on medium heat, add the wet paste. Stir fry the paste for 3 minutes or till the oil has separated from the paste. Add the marinated chicken and fry for 10 minutes. Add the stock, stir and cover the wok. Simmer until the chicken has cooked. Add vinegar, salt and sugar. Stir and simmer for another 2 minutes. Garnish with coriander leaves and mint leaves. Serve with Roti Jala.

Chicken and Prawn Balti

 Chicken and Prawn Balti

Ingredients
10 to 12 Boneless Chicken pieces
1 bowl medium sized Prawns
2 Onions chopped
2 Tomatoes chopped
1 Green Capsicum cut into pieces
1 tsp Green Chillies crushed
1 tsp Ginger crushed
1 tbsp Garlic crushed
1 bowl Tomato puree
2 tbsp Curd
Salt to taste
3 tbsp Balti Masala powder
2 tbsp Oil
Few Coriander leaves chopped  for garnishing

Method
Take a wok, add oil. Let it heat. Add the onions and sauté it till translucent. Add the green chillies, garlic and ginger. Sauté it for 2 minutes. Add the tomatoes sauté it for 2 minutes, then add the chicken, stir it. Add the tomatoes and capsicum, stir it, add the salt and balti masala. Stir and cook for 3 minutes. Add the prawns and tomato puree, stir it the add the curd. Stir and cover and cook till the chicken pieces are tender. Garnish it with coriander leaves and serve hot.

Balti Masala powder
Ingredients
2 tbsp Cumin Seed
1 tbsp Coriander seeds
1 tbsp Fennel seeds
1 tbsp Mustard seeds
1 tbsp Fenugreek seeds
1 tsp Nigella  seeds
1 big Cinnamon stick broken into small pieces
4 Black Cardamom
1 tbsp Peppercorns
10 Cloves
1 tbsp Dry Fenugreek leaves
20  dried Curry leaves
5 Bay leaves
1 tbsp Turmeric powder
1 tbsp  Garlic powder
1 tbsp Ginger powder
1 tbsp Red Chilli powder

Method
Take a pan. Add all the spices one by one and dry roast it. Cool it. Add the spices into a grinder, add the powder. Grind all the ingredients to a fine powder. Cool it and store it in an air tight dry glass bottle.

Chicken Meat and Veggies Stuffed Buns...

Chicken Meat and Veggies Stuffed Buns...

Chicken Meat  Stuffing 

Ingredients 

150 grams Chicken minced

1 Egg

1 Onion chopped finely 

1 tsp Garlic chopped finely 

1 tsp Green chillies chopped finely

1 tbsp Coriander leaves chopped 

1/4 cup Spring Onions chopped finely

3 tbsp each Yellow and Red Capsicum chopped finely 

2 tbsp Carrot chopped finely 

1/4 cup Mozzarella cheese grated

Salt to taste 

1 / 4 tsp Pepper powder 

1/4 tsp Italian seasoning

Method 

Take a mixing bowl and mix all the above ingredients. Knead it very well for 5 minutes till all the fats incorporates well. Keep it in the fridge for 30 minutes to chill.

Buns 

Ingredients 

400 grams  All purpose flour 

1 1/2 tbsp Dry Yeast

2 tbsp Sugar 

1/4 Cup Lukewarm Milk 

1 Cup  Lukewarm Water

2 tbsp Melted Butter

Salt to taste

Egg wash 

Chicken stuffing

2 tbsp Mozzarella grated 

Italian seasoning for sprinkling 

Method

Take a mixing bowl. Add flour and salt. Mix it. Make a well in the centre of the flour. Add sugar, yeast and 1/4 cup lukewarm milk + 1/4 cup lukewarm water. Stir it with out disturbing the surrounding flour. Cover and let it rise. After it rises. Start mixing the flour... Add water little at a time to make a soft dough. Add 1/2 tbsp melted butter, Knead the dough for 5 minutes adding 1/2 tbsp melted butter in between. Rub some butter on top, cover and keep for rising double in size. Rub some butter on the palms. Sprinkle some flour on the platform, take the dough, punch it and knead it again for sometime. Divide the dough into equal proportions. Grease the baking tray.  Rub some butter on the palms. Take one portion of the dough. Roll the dough giving it a round shape. Flatten the dough and take a portion of the stuffing in the centre of the dough, close the edges and give it a round shape. Repeat the process with other buns. Place each buns on the baking tray at some distance. Cover with soft Malmal cloth till it rises double in size. Brush it with egg wash. Bake it in a pre heated oven at 180 degrees celcius for 20 minutes. Take the tray out of the oven, sprinkle grated mozzarella cheese and Italian seasoning from top. Bake for another 5 minutes more at 160 degrees celcius till brown on top. Cool the buns a bit and remove it from the tray. 

Filipino Style Chicken Curry

Filipino  Style Chicken Curry
Ingredients
500 grams Chicken cut into pieces
2 medium size Potatoes peeled and cut into 4 pieces
1 Big size Onion cut into cubes
1 Big size Carrot cut into medium size pieces
1 Green Capsicum cut into cubes
1 Red Capsicum cut into cubes
6 Garlic cloves chopped
1 small piece of Ginger chopped
Salt to taste
1/2 tsp Pepper crushed
2 tbsp Curry powder
1 tbsp Fish sauce
2 cups of Water
1 cup Coconut milk
2 tbsp Oil

Method
Take a wok, add oil and heat it. Fry the potato pieces till light brown in colour. Remove it from the oil and keep it aside. Add the chicken and fry till brown in colour. Add garlic, ginger and onion together. Let it sauté for few minutes until soften.Add the fish sauce, salt, pepper and curry powder. Stir it until properly mixed. Add the water. Cover the pan and let it simmer for 5 minutes.  Lower the heat and  add the red and green cupsicum, potatoes and carrots. Simmer till the potato pieces are almost done.  Add coconut milk and stir occasionally and cook for 5 minutes. Serve it while still hot.

P.S. I did not have red capsicum so I added red chilli sliced

Baked Tortilla Chicken Roll With Tomato Salsa

Baked Tortilla Chicken Roll With Tomato Salsa
Ingredients
1 cup Roasted chicken shredded
6 Whole wheat Tortillas
1 Onion Sliced
2 Tomatoes chopped
1 small Red Capsicum  thinly sliced
1/2 Tomato salsa
1/2 cup Tomato sauce
Salt to taste
3/4 cup Grated Cheddar Cheese
1/4 cup Chilli cheese dip

Method
Preheat oven to 200 degrees Celsius.  Mix the chicken, salt, capsicum, onion, tomato sauce and  cheddar cheese a large bowl. Place 1 tortilla on a plate. Add 2 tbsp of the chicken mixture. Roll up to enclose filling. Place it in a baking dish. Repeat the same process with the remaining tortillas. Spread the tomato salsa on top of the tortillas. Bake for 15 minutes. Add chilli cheese dip for garnishing.

kabsa

Kabsa

Few years back I had this dish in a restaurant while traveling from Dubai to Oman border. Just loved the dish. After that I never had it but it was always there in my mind. Finally I made this at home today.... On the occasion of Eid.. 

Kabsa is a family of mixed rice dishes that are served mostly in Jordan and Saudi Arabia, where it is commonly regarded as a national dish in these countries. Kabsa, though, is believed to be indigenous to Yemen. In countries such as Jordan, Qatar, Oman, the United Arab Emirates, Bahrain, Iraqand Kuwait, the dish is popularly known as machbūs, but is served mostly in the same way. These dishes are usually made with rice (usually long-grain, such as basmati), meat, vegetables, and a mixture of spices. There are many kinds of kabsa and each kind has a uniqueness about it.  The spices used in kabsa are largely responsible for its taste. The dish can be served hot with daqqūs, which is a home-made Arabic tomato sauce. Kabsa is also known as machbūs in the Persian Gulf region. 

Informative source Net.. 

Ingredients

1 whole Small Chicken or Chicken cut into 4 pieces

1 1/2 cup Rice soaked

1 1/2 liter Water

Salt to taste

4 tbsp Butter

2 Onion chopped

2 Tomato chopped

2 tbsp Tomato purée

1 tsp Garlic paste

 Spice mix

1 tsp Coriander powder

1/2 tsp Pepper powder

1/2 tsp Chilli powder

1/4 tsp Cumin powder

2 pinch Nutmeg powder

1 stick Cinnamon

4 Cloves

2 pinch Saffron

1 bay leaf

1/2 dry Lime powder (Optional)

Mix all the powder spices together in a bowl.

For Garnishing

1 tbsp Almond chopped

1 tbsp Cashews

1 tbsp Raisins

Fry all the above ingredients for garnishing in 1/2 tbsp Butter

Method

Add water, chicken and salt in a pot.

Cover pot and cook until the chicken is cooked.Remove chicken from stock and set aside. Reserve stock. In another pot melt butter and fry chicken from all sides until get a brownish colour. Remove chicken and set aside.In the same butter fry garlic and onions until onion golden brown. Add spices, tomatoes and tomato puree, mix well. Pour 2 1/2 cup chicken stock. Add rice, cover and cook until rice 80 % done. Now place chicken on top of rice and simmer about 10 minutes.Garnish with nuts and serve with Daqqūs and Salad.

Daqqūs - Arabic Tomato Salsa

Ingredients

3 tomatoes cut into 4 pieces

1/2 cup of Coriander leaves

2 Garlic

Salt to taste

1 tsp Cumin seeds

Method

Put all ingredients in the food processor. Blend all the ingredients in the processor.