Mandi is a traditional dish originated from Yemen, it many consist of meat and rice cooked with Yemeni spice blend called Hawaji. It is cooked in a underground pit. It's extremely popular in most areas of the Arabian Peninsula.
Saturday 9 September 2023
Chicken Mandi
Mandi is a traditional dish originated from Yemen, it many consist of meat and rice cooked with Yemeni spice blend called Hawaji. It is cooked in a underground pit. It's extremely popular in most areas of the Arabian Peninsula.
Sunday 7 August 2022
Jugadu Chicken Curry
Thursday 5 August 2021
Chicken Tikka Pulao with Cranberries and Dry fruits
An easy peasy Chicken Tikka Pulao with Cranberries and Dry fruits for dinner. This recipe is inspired from the Persian Pilaf.
For Chicken Tikka
Ingredients
500 grams Boneless Chicken cubes
1/2 cup Curd
1 tsp Garlic paste
1 tsp Ginger paste
1/2 tsp Chilli paste
1 tsp Lemon juice
Salt to taste
1 tsp Kashmiri Chilli powder
1 tsp Cumin powder
1/2 tsp Pepper powder
1 tbsp Olive Oil
1 cube Butter
Method
Marinate the chicken cubes with all the above ingredients except butter for 5 to 6 hours. Take a grill pan, apply butter in the pan. Place the chicken cubes into the pan. Cook the chicken from both the sides until the chicken cubes are brown in colour and has cooked well.
The chicken cubes can be grilled in the pre heated oven at 200 degrees for 15 minutes after applying butter, then turn the chicken cubes, apply butter and grill for another 15 minutes until the chicken cubes are cooked. Remove and keep it aside.
For the Pulao
Ingredients
Chicken Tikka cubes
250 grams Basmati Rice
1 big Onion thinly sliced
1 Red Dry Chilli
2 tbsp Dried Cranberries
1 tbsp Almond Flakes
1 tbsp Raisins
1 tsp Dried Rose Petals
1/4 cup Hot Milk with a pinch of Saffron
Salt to taste
1/2 tsp Cumin powder
1 tbsp Sugar
1 tbsp Butter
1 tbsp Olive Oil
Method
Wash and soak the rice for 30 minutes. Take a pot, boil 2 cups water. Add little salt and 1/2 tsp oil, once the water boils, add the rice and cook the rice until it’s 75 percent cooked. Drain the water out and keep it aside. Take another pot, add remaining oil and butter, let the butter melt, add sugar, stir until the sugar melts, add the onion and dry red chilli, stir fry the onions until brown in colour. Add the salt to taste and cumin powder, stir for few seconds. Add 1/4 cup water. Stir and let it cook for a few seconds. Add the chicken and the rice. Gently stir, add the saffron milk, cranberries, raisins, rose petals and almond flakes on top, cover the pot. Cook the rice until it’s completely done. Remove the cover of the pot and let it stand for 10 minutes before serving.
Tuesday 1 December 2020
Godrej Yummiez Steamed Chicken Lucknowi Sheek Kabab One-pot Meal
We love Godrej Yummiez as it’s very convenient and healthy to use. It comes in frozen precooked or in pre marinate form. We can create delicious dishes out of it or just cook it as it is. The pre marinated ones have to be thawed and the precooked ones need to be fried directly after it’s taken out of the freezer.
Tuesday 24 November 2020
Bengali Chicken Stew
The most easy recipe and comfort food, that we most of us in Bengali household must have had as kids on a regular basis and even after growing up we enjoy having it with hot steamed rice..... specially in winters when we get varieties of fresh vegetables in the market and its also made on the days when someone in the family is unwell. It’s made with loads of vegetables like cauliflower, green peas, beans, carrot, potatoes, raw papaya, tomato, onion, ginger, garlic and chicken. We can replace oil with ghee.. then butter is not required.
Ingredients
500 grams Chicken pieces
Few medium size Cauliflower florets
1 medium size Potato cut into cubes
1 medium size Onion sliced
1 medium size Tomato chopped
1 medium size Carrot cut into pieces
Few cubes of Raw Papaya
6 to 8 French Beans cut into pieces (Didn’t have)
Few Green Peas (Didn’t have)
2 Green Chillies (Optional)
4 Garlic crushed
1/2 tsp Ginger paste
Salt to taste
1/2 tsp Pepper powder
1 tsp Sugar
2 Bay leaves
2 Cloves crushed
2 Green Cardamom crushed
4 Pepper corn crushed
1 small Cinnamon crushed
2 Cups Water
2 tbsp Oil or Ghee
1 tsp Butter (Optional)
Method
Take a pressure cooker, add oil, once the oil is hot, add the whole spices (cardamom, cinnamon, cloves and pepper corn), bay leaves, ginger and garlic. Sauté for a few seconds, add the chicken pieces and sauté until it changes its colour. Add the vegetables, stir for few seconds. Add the sugar, salt and pepper powder. Stir and sauté for 2 to 3 minutes. Add 2 cups of water, stir and pressure cook until 3 whistles. Let the pressure release. Open the cooker and add the butter. Serve the stew with steamed rice.
Tuesday 13 October 2020
Grilled Lebanese Chicken with Lebanese Potato Salad, Green Peas Hummus and Pita Bread
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
Ingredients
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
Method
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
Ingredients
2 small Onions sliced
2 small Tomatoes chopped
5 Garlic Cloves
1 small size Ginger piece
1 Green Chilli
Method
Take a grinder jar, add all the above ingredients and grind all the ingredients into a paste
For the Murgir Kofta Curry
Ingredients
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
Method
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.
Saturday 20 June 2020
Aslam’s Butter Cream Chicken
Sunday 20 October 2019
Saoji Chicken Curry
Wednesday 18 September 2019
Home style Chicken Biryani made in Pressure Cooker
Wednesday 24 July 2019
Shinwari Chicken Karahi
Shinwari Chicken Karahi is a popular dish belonging to the Shinwari Pashtun tribe residing in some parts of Afghanistan and Pakistan. It’s a very easy dish cooked with very less spices, yet it’s very delicious in taste. This dish is served with naan and salad and also can be eaten with roti, chapati or paratha.
Ingredients
500 grams Chicken cut in to pieces
1/2 tsp Ginger paste
1/2 tbsp Garlic paste
2 big Tomatoes cut into small cubes
3 Green Chillies cut into halves lengthwise
Salt to taste
1/2 tsp Pepper powder
Few Coriander Leaves chopped
Few Ginger Juliennes
1 Green Chilli cut lengthwise into thin strips
1/4 cup Oil
Method
Heat oil in a kadai. Add the chicken and stir fry for 5 to 7 minutes. Now add tomatoes, 3 green chillies, ginger paste, garlic paste, salt and pepper. Stir and cover the karahi and cook on low flame stirring it occasionally. Cook the chicken for 10 minutes or until it’s done and the oil separates from the chicken.
Garnish with coriander leaves, green chilli and ginger. Serve with hot Naans / Roti / Paratha.
Wednesday 26 June 2019
Chicken and Vegetable Pulao
100 grams of Boneless Chicken cut into cubes
1 medium size Onion cut into cubes
1 small carrot cut into oblique.
1 medium size Potato cut into oblique.
4 to 5 medium size Cauliflower florets
5 to 6 French Beans cut into 1/2 inches
1 small size Capsicum cut into cubes
2 Green Chillies silt
5 to 6 Mushrooms cut into halves
1 tbsp Ginger and Garlic Paste
Salt to taste
1 tsp Sugar
1 tbsp Kitchen king masala or Pulao masala or Curry powder
1/2 tsp Coriander powder
1/2 tsp Cumin powder
1/2 tsp Bengali Garam masala - 2 Green Cardamom, 2 Cloves and 1 small stick Cinnamon ground 1/2 tsp Turmeric powder
2 tbsp Curd beaten
1/2 cup Basmati Rice soaked in hot water for 10 minutes and drained
2 whole Cardamom
2 whole Cloves
1 small stick Cinnamon
6 to 8 Pepper Corns
1/2 tsp Cumin seeds
1 Star anise
1 Bay Leaf
2 tbsp Vegetable Oil
1 tbsp Ghee
Take a pot. Add oil and ghee. Let the oil heat. Add the whole spices - cardamom, cloves, cinnamon, peppercorns, star anise, cumin and bay leaf. Sauté it and let the spices crackle. Add the chicken. Sauté it for a minute. Add the ginger - garlic paste. On a low flame continue to sauté for another minute. Add the onion. Sauté it for another minute. Add the carrot, potato, cauliflower and french beans. Stir for a minute and let it cook on a low flame for 2 minutes. Add the capsicum and stir, add the green chillies and mushroom. Stir and let it cook for few seconds. Add the salt and sugar, stir it once. Now add the powdered spices - Kitchen Kitchen Masala, coriander powder, cumin powder, Bengali garam masala, turmeric powder and curd. Stir and let it continue to cook on low flame for 5 minutes. Add the rice and stir. Add a cup of water. Stir and cover the pot. Let it simmer and cook till the water has dried up. Open the lid. Stir and switch off the flame. Cover the pot and let it stand for 10 minutes. All the excess water or moisture with dry up. Open the lid, garnish with chopped coriander leaves. Serve the hot chicken and vegetable pulao with the salad.
Thursday 13 December 2018
Murgir Jhol / Bengali Chicken Gravy
Sunday 12 August 2018
Chatpata Murgh
Saturday 9 September 2017
Murg Moti Pulao
Wednesday 26 July 2017
Seyal Murgh...
Monday 5 June 2017
Filipino Adobo....
Information from the net....