Chicken Stroganoff

Chicken Stroganoff made in a pan, a bit different from the traditional method.
Serve - 1  to 2 portions
Ingredients
150 grams of pasta / noodles cooked according to package directions
1 small onion finely chopped
4 mushrooms cleaned and sliced
1/2 tbsp olive oil
1/2 tbsp butter
100 grams boneless skinless chicken breasts cut into strips
1/4 tsp garlic powder
1/4 tbsp Worcestershire sauce
1 cup of ready made cream of chicken soup
2 tbsp curd
4 tbsp cream
Chopped fresh parsley or dry herbs for garnishing
Salt and pepper to taste

Method
Season the chicken strips with salt, black pepper, and garlic powder. Cook pasta / noodles according to package directions. Heat olive oil over medium high heat. Add in finely chopped onion and mushrooms and sauté for about 5 minutes. Remove the vegetables from the pan and set aside. Melt butter over medium-high heat. Add in chicken strips and cook for 5 minutes.  Add in cream of chicken soup and Worcestershire sauce. Bring to a gentle boil. Add sautéed mushrooms and onions. Reduce heat to low. Stir in the cream and curd. Switch of the gas. Season with salt and black pepper. Garnish with chopped fresh parsley and serve it with noddles or pasta.

Nawabi Murg ( Nawabi Chicken )

Nawabi Murg ( Nawabi Chicken )
For Chicken Marination
Ingredients
1 kg Chicken cut into medium  sized pieces
Salt to taste
1 tbsp Lime juice
1/2 tbsp Ginger paste
1 tbsp Garlic paste
2 Onions grated
2 Green chillies crushed
2 tbsp Cashew paste
1 tbsp Poppy paste
1 tbsp Raisins paste
1 cup Curd
1 tsp Garam masala powder
1/2 tsp Turmeric powder
1/2 tsp Red chill powder
Method
Add all the above ingredients to the Chicken, marinate the chicken and keep for 4 to 5 hours or over night in the fridge.

For cooking the Chicken
Ingredients
Marinated Chicken
2 tbsp Ghee

Method
Heat ghee  in a heavy-bottomed pan. Add the Chicken pieces. Keep the excess marinade juice in the mixing bowl. Saute the Chicken pieces for 10 minutes on medium heat or till the chicken starts releasing water. Add the remaining marinade juice to the chicken and stir it well. Cover the pot and lower the flame and cook the chicken until tender. Serve hot...

Murgir Jhol Bata Masala Diye ( Chicken Curry With Ground Masala)

Murgir Jhol Bata Masala Diye ( Chicken Curry With Ground Masala)

What to cook for dinner??? .... I suddenly recollected my childhood visits to my Grandma 's home and my Aunty's home in Kolkatta every summers and the aroma of authentic Bengali food been cooked... The masalas been grounded on Shil Bata. I loved the whole process of the masala been made on the Shil Bata.  As I grew up and got married I lost touch with Kolkata. My last visit to Kolkata was few years back to my Grandma's place and my Aunty's place.. But everything seems to have changed...  Shil Bata was not to be seen in the kitchen. So in memory of Shil Bata is my following recipe...
Murgir Jhol Bata Masala Diye ( Chicken Curry With Ground Masala)
Ingredients
1 kg Chicken cleaned and cut in to pieces
2 large Potatoes Cut into big pieces
2 Onion paste
2 tomato paste
2 Green Chillies slit    
1 tbsp Coriander seeds paste
1 tbsp Cumin seed paste
1 tsp Turmeric paste
1 to 2 tsp Whole Red chilli paste
1 tsp Whole Garam Masala paste ( 2 cardamom, 1 cinnamon, 4 cloves, 4 pepper corn)
1 tbsp Garlic paste
1/2 tbsp Ginger paste
1/2 tsp Cumin Seeds
2 Bay leaves
3 tbsp Mustard Oil
Salt to taste
1 tsp Sugar
Method
Marinate the chicken with 1/2 the onion paste, 1/2 the tomato paste, coriander paste, cumin paste, salt to taste, ginger paste, garlic paste, chilli paste, 1/2 tsp garam masala paste , turmeric paste and 1 tbsp oil. Keep the chicken for a hour.
Take oil in a pan. Add oil. Let it heat. Fry the potato pieces and keep it aside. In the same oil add cumin seeds, bay leaves and slit chillies. Sauté it for few seconds. Add the remaining onion paste and tomatoe paste. Add sugar and sauté it for 5 to 7 minutes till the onions are browned. Add the marinated chicken and cook it for 10 to 15 minutes. Add the potatoes and 4 cups of water, cover the pan and cook the chicken till tender and potatoes have cooked. Serve with hot rice.

Home Made Spaghetti With Strawberry-Tomato Sauce and Chicken in Tangy Strawberry Sauce

Home made Spaghetti
Ingredients
2 cups Simolina
2 cups Flour
1 tbsp olive oil
1/2 cup or more Hot water
Salt to taste
Method
Mix the dry ingredients. Add water to make a dough. Add oil and knead the dough well. Keep it covered for 20 minutes. Take the dough a cut one portion of the dough. Take some flour and dust on the dough. Use the pasta machine and roll it. Take the sheet and dust some more flour. Roll it again  2 to 3 times adjusting the number for the thinness required. Now roll the dough through the pasta cutter... Dust it with some more flour and dry the spaghetti for 30 minutes before use. To make the spaghetti boil water add salt and a tsp of oil, boil  till the spaghetti are cooked. Drain the water and add cold water and strain the spaghetti.

Spaghetti With Strawberry-Tomato Sauce
Ingredients
¼ cup olive oil, plus more for drizzling
4 tomatoes blanched and chopped
1/2 tsp crushed red chilli flakes
Salt to taste
4 to 5 fresh strawberries hulled and quartered
2 tsp honey
1 tsp Balsamic vinegar
4 cups Home made fresh spaghetti or packet spaghetti
1/2 cup Parmesan cheese
Freshly ground black pepper
Method
Heat oil in a large skillet over medium heat. Add tomatoes and red chilli flakes and salt. Cook the tomatoes till the juice has reduced slightly. Add strawberries, Balsamic vinegar and sugar and cook stirring it often, until strawberries are soft and sauce is slightly thickened.  let cool slightly, then blend it in a blender to make a purée. Meanwhile, cook spaghetti. Drain the spaghetti, reserving 1 cup liquid.
Add spaghetti to tomato sauce along with ½ cup spaghetti cooking liquid and cook, tossing and adding more spaghetti cooking liquid as needed, until sauce coats the spaghetti.Remove from heat, drizzle with more oil, and toss to combine. Serve spaghetti topped with Parmesan cheese and black pepper.

Chicken cooked in Tangy Strawberry sauce..
Ingredients
1 kg chicken
1/2 tsp garlic paste
1 cup strawberry pulp
1 tsp honey
Salt to taste
1/2 tsp pepper powder
1/2 tsp curry powder
2 tbsp yellow capsicum paste
1 tsp crushed chilly flakes
1 tbsp olive oil
1 strawberry sliced for garnishing
Method
Mix all the above ingredients  except for the oil and strawberry sliced. Marinate the chicken for a hour. Take a pan and add oil. Heat the oil up and add the chicken and cook it on low flame till tender. Garnish it with strawberry slice and serve it with pasta.

Chelo Kabab......

Chelo Kabab......

For the Kabab
Ingredients
400 grams Chickn Keema / Mutton Keema
1 tbsp garlic chopped
1/2 tbsp chillies chopped
1 tbsp Coriander leaves chopped
1/2 tsp Mint leaves chopped
1 Onion Chopped
1/2 tsp Garam Masala Powder
1/2 tsp lime juice
Salt to taste
1 tsp oil
Method
Take wooden skewers and soak  them in water for 30 minutes.   Mix all the above ingredients very will with your hand for 5 minutes till all the ingredients have binded well and the fats from the keema has released.  Take a portion of the Keema and flatten them. Take a wooden skewer and insert the skewer in the flattened keema. Give it a shape and place them on a greased tray and bake it for 20 minutes at 200 degrees in a preheated oven.

For the Chelo
Ingredients
1 cup Basmati rice
Salt to taste
1 tbsp Butter
2 eggs
Method
Cook the Basmati rice. Sauté the the rice in 1/2 tbsp butter and add salt to taste. Take a pan and add 1/4 tbsp butter. Break a egg in a pan to make sunny side up. Now to make a platter.... Take rice in a small bowl. Press the rice and put the bowl upside down on the plate. Remove the bowl. Take the egg place it on the rice. Add the kababs on the plate. Garnish with green salad and roasted tomato...

Laksa with Indian Kitchen Ingredients....

Laksa with Indian Kitchen Ingredients....

Laksa paste

Ingredients 

8 small dried Red chillies 

2 tbsp Dried Shrimp 

1 Onion chopped 

1 tbsp finely chopped ginger

3 Garlic cloves chopped

2 Lemongrass stalks chopped

8 Almond chopped

2 tsp Coriander leaves 

1 tsp Cumin seeds

1 tsp Turmeric paste

Method

To make laksa paste, place chillies and dry shrimp in two separate bowls and cover both with enough boiling water to cover. Leave for 20 minutes or until softened. Drain well, then process with remaining ingredients in a food processor to a smooth paste.

Laksa 

Ingredients

3 tbsp Oil

2 cups Chicken stock

1 tbsp grated Palm Jaggary

Salt to taste

12 Prawns

1/2 cup Chicken pieces

2 cups Coconut Milk

1/2 cup Soya Chunks boiled and fried

1/2 cup Beansprouts

1 packet Rice noodles 

1 Onion sliced and fried  

Granishing

Lime wedges, to serve

2 Boiled Egg sliced 

2 tbsp Chopped Green Chilies 

2 tbsp Fried Onions 

2 tbsp Mint leaves 

1 tbs Coriander leaves

Method 

Heat oil in a large saucepan over medium heat. Add laksa paste and cook, stirring, for 2 minutes. Add stock and sugar. Stir to combine, then bring to a simmer. Add chicken and simmer till the chicken is cooked. Add prawns and cook for 2 minutes. Add coconut milk soya chunks and beansprouts. Stir gently to combine, then bring almost to a simmer. Reduce heat to low and cook for 2 minutes. Meanwhile, place noodles in a large bowl. Pour over enough boiling water to cover the noodles. Then stand for 2 minutes or until soft. Drain the noodles. Take a bowl, then add laksa in a bowl. Add noodles. Add fried onions, green chillies, coriander leaves and mint leaves. Serve immediately with lime wedges and boiled egg slices.

Chicken Drumsticks with Chocolate Sauce Su's special

Chicken Drumsticks with Chocolate Sauce Su's special...

For the Marination
Ingredients
4 Chicken Drumsticks
1/2 tsp Garlic paste
1/2 tsp Vinegar
1 Onion sliced
Salt to taste
1/2 tsp Srilankan Curry powder or Madras Curry powder
Method
Add all the ingredients to the chicken and marinate for 20 to 30 minutes.

For the Chocolate Sauce
2 tbsp dark chocolate
1 tbsp roasted Sesame seeds
1 tbsp oil
1 tbsp   Worcestershire Sauce
1 tsp Chilli Garlic tabasco sauce
1/2 tsp Soya sauce
1 tsp Balsamic Vinegar
1 Star anise
Salt to taste
Method
Take a pan. Add oil, Worcestershire sauce, Balsamic vinegar, Chilli Garlic Tabasco sauce, Chocolate, Soya sauce, Salt to taste, Star anise and stir the sauce. Cook it on low flame and give it a boil. Add the roasted sesame seeds. Cool the sauce and add it to the marinated chicken and keep it for another 30 minutes.

Stirred Vegetables
Ingredients
1/4 cup of each Broccoli, Carrots, Beans, Red and Yellow Capsicum cut into medium strips
2 tbsp Peas
Salt to taste
1/4 tsp Pepper powder
1 tsp Butter
Method
Boil the vegetables except for the capsicums in hot boiling water for 5 minutes. Draine the water out and pour ice cold water on the vegetables. Take a pan add butter add all the vegetables and stir fry. Sprinkle salt and pepper.

Mashed Potato
Ingredients
1 big Potatoe boiled and mashed
1 tbsp Cream
1/4 cup Milk
1 tbsp Butter
2 tbsp Grated Cheese
Salt to taste
1/4 tsp Pepper
Method
Add all the ingredients to the mashed potato and mix it well.

Baking
In a pre heated oven bake the chicken for 45 minutes covered with foil and rest open for 10 minutes at 200 degrees.
After the baking is done serve the chicken with mashed potato and Stirred Vegetables. Garnish it with tomato. Have it with bread as a whole meal or snack..

Kundapur Chicken Curry With Ghavan ( Rice Dosa)

Kundapur Chicken Curry With Ghavan ( Rice Dosa)
Marination of Chicken
Ingredients
1 kg Chicken
2 tbsp Ginger-garlic paste
1 tbsp Lemon juice
1 tsp Turmeric pwd
Salt to taste
Method
Marinate the chicken for an hour.

Masala Paste
Ingredients
1 1/2 cup of Scraped coconut
1 1/2 tbsp Coriander seeds
8 Dried Red Chillies
1 tbsp Cumin seeds
1 tsp Peppercorn
1/4 tsp Fenugreek seeds
1 Onion chopped
5 garlic cloves chopped
Method
Dry roast the ingredients and grind in to paste.

For cooking the Chicken
Ingredients
3 tbspGhee
2 Onions chopped finely
1/2 tsp Mustard Seeds
8 Curry leaves
2 tbsp Tamarind  pulp
2 tbsp Coconut milk

Garnishing
Ingredients
1 tbsp Coriander leaves  chopped finely

Method
Heat ghee in a thick bottomed pan. Add mustard seeds, curry leaves, and when these crackle, add chopped onions. Saute it for 5 mins on a medium heat. Add the masala paste and saute it till the raw smell goes and it gives a good aroma. Add the marinated chicken , about 2 cup of water , cover it and cook it for 10 mins. Add the coconut milk , and tamarind pulp and cook it till the chicken becomes tender. Turn off the heat. For garnishing add coriander leaves. Serve with Kori Rotti or Rice Dosa ( Ghavan)

Rice Dosa (Ghavan)
Ingredients
2 cups rice, washed and soaked for 3-4 hours
Salt to taste
Oil to shallow fry

Method
Grind soaked rice to a fine paste, add salt & enough water to make a thin batter.Keep aside for 2 hours.
Heat a griddle, pour 1 ladle ful of mixture.
Spread to make it as flat as u can and let it cook.When done flip over, drizzle a little oil, cook till till done.