Khandeshi Thali

Khandeshi Thali...

Khandesh is a region of central India, which forms the northwestern portion of Maharashtra state.The region falls in north-west Maharashtra and covers Jalgaon, Dhule, Nandurbar, Malegaon, Nashik and Burhanpur in Madhya Pradesh. The Khandeshis like their meals spicy and earthy. Peanut oil, dry coconut, tiny lavangi chillies are the trademark of their cooking. But the foolproof way to tell a Khandeshi dish from another is to look for oil swimming over the dish, locally and lovingly called tarri. Kala masala is to the Khandeshis what bottle masala is to East Indians. Every family has its own version of the recipe that's pounded every summer and bottled for use all year long. It's a heavily roasted preparation and includes khopra, coriander seeds, dried red chillies, peppercorns, whole turmeric, cinnamon, cloves, black cardamom, shahjeera, fennel seeds, hing, khus khus, bay leaves, nutmeg, mace, dagad phool, dry ginger and jeera. Pumpkins, green tomatoes, green sorrel leaves, ridge gourd and the very popular brinjal are all sourced on the day of cooking." The Khandeshi baingan bharta or hirva vangyachi bharith is made with green brinjals (long, slim, striped variety commonly found in Jalgaon) that are roasted on an open flame till black. They are then pulped and pounded with green chillies, garlic, peanuts and spring onions. Bharleli vaangi, another popular brinjal preparation, involves stuffing aubergine with a paste of roasted peanuts, dried coconut, garlic, turmeric, red chilli powder and kala masala. But the most famous and easiest Khandeshi bhaji is made without vegetables. Shev bhaji is a curry made with dry coconut, garlic and onions. The crisp shev absorbs the spicy curry and oil, making it ideal to slurp up with the bhakri.

Information : Net source

Today my Kandeshi platter consist of 

Vangyache Bharith

Khandeshi Chicken

Boondi

Jawari chi Bhakri

Shingdana cha Thecha

Khandeshi Vangyache Bharith

Ingredients

1/2 kg Big size Brinjal roasted

1 Bunch Spring Onions chopped

12  Garlic cloves minced

4 Green chillies fried and crushed

1 tbsp Dry coconut  slices

2 tbsp  Peanuts coarsely  ground

1/2 tsp Cumin seeds

2 tbsp Vegetable oil

Salt  to taste

Coriander leaves chopped

Method

Remove the skin of the  brinjal and mash it very well. Heat oil in a pan . Add cumin seeds and let the seeds crackle. Add garlic  and chillies. Sauté it for few minutes. Add the peanuts and coconut. Sauté for few minutes more. Add chopped green onion and sauté it for 2 minutes. Add the mashed brinjal and salt. Mix it well and cook for 5 minutes. Garnish it with coriander leaves. Serve it salad and Bhakari.

Khandeshi Chicken Curry

For Marinating the Chicken

Ingredients 

1 kg  Chicken cleaned and cut into pieces

1 tsp Turmeric powder

Salt to taste

Method

In a mixing bowl, add the salt, turmeric powder and chicken. Mix it and marinate it for 30 minutes..

Wet Ground Masala

Ingredients

1 small Onion chopped

1 piece Ginger

10 Garlic cloves

4 Red Dry Chillies

2 tbsp Coconut grated

1 tbsp Oil

Method

Roast all the above ingredients in oil  till brown. Grind the roasted masala in a grinder to make a paste.

For the Chicken

Ingredients

Marinated Chicken

1 big Onions chopped

1 1/2 tbsp Kala masala

Wet Masala

Salt to taste

2 tbsp Oil

Chopped Coriander for garnishing

Heat oil in a pressure cooker.  Fry chopped onions till translucent. Add the ground masala and stir cook for 3 minutes. Add the kala masala and cook for 3 minutes.  Add marinated chicken and mix it.  Add 3 cups water to it and mix. Add salt to taste,  cover the lid of the pressure cooker and cook for upto 2-3 whistles.  Garnished it with chopped coriander, serve it  with sliced onions and Bhakris.

Boondi

For the Boondi

Ingredients

1 cup Gram flour

2 tbsp Rice flour

Pinch of Soda bicarbonate

Pinch of Salt

1 tsp Oil

Approx. 3/4 cup of Water

Ghee or Oil for frying

Almond and Pistacho flakes for garnishing

Method

Mix the gram flour, rice flour and salt.  Add water slowly and make a smooth batter to dropping consistency, batter should have no lumps. Add 1 tsp oil and soda bicarbonate  mix it well. Heat the ghee or oil in a frying pan over medium high heat. Hold the  skimmer about 2 inches above the oil over the center of the frying pan. Pour some of the batter onto the skimmer to cover all of the holes.Batter will start dropping through the holes into the oil. If the batter doesn’t drop right away through the holes. Add little more water to the batter and start again. Drop enough boondesi into the oil so they just cover the surface of the oil in frying pan in a single layer.Fry the boondies until the boondies are light golden in colour. Take the boondies out and put them directly into the warm syrup and mix it. Let it soak in the sugar syrup for 15 minutes. Drain the excess syrup. Boondies are ready to serve. Garnish with almond and pistacho flakes.

For the Syrup

Ingredients

1 1/2 cup Sugar

1 cup water

1/2 tsp Cardamom powder

Pinch of Saffron

Few drops of Lime juice

Method

Boil the water and sugar in a sauce pan on medium high heat, stir to dissolve the sugar, lower the heat and let it simmer for  3 minutes. Add the crushed cardamom, saffron and lime juice  to the syrup. The syrup should be one string syrup. Switch off the flame.

 Shingdana cha Thecha

Ingredients

12 Green Chillies silted

12 Garlic Cloves

3 tbsp Penuts

1 tsp Oil

Salt to taste

Method

Take oil in a pan. As the oil heats up add the chillies, penuts and garlic. Sauté it till the chillies starts to change it's colour. Add salt to the sauted chillies and garlic. Coarse grind all the ingredients in a grinder... Serve with Bhakri..

Kala Masala

Ingredients

1/4 cup Dry Coconut grated

1/4 cup  Coriander seeds

2 tbsp  Cumin Seed

1 tbsp Shahi Jeera

1 tbsp  Fennel Seeds

12  Dried Red Chillies

2 tbsp Pepper Corns

2 sticks Cinnamon

10 Cloves

3 Black Cardamom

1 tbsp  Dagad Phool

1/2  Nutmeg

2 Mace

10 Bay leaves

1 tsp Asafoetida

2 tbsp  Poppy Seeds

1 piece  Dry Ginger

2 tsp Oil

Method

Dry roast the coconut till brown. Set aside to cool. Roast each ingredient seperately ,except turmeric, asafoetida and ginger in oil and set aside to cool. Grind the roasted ingredients with turmeric , asafoetida and ginger in to fine powder.

Hannah Glasse’s Butter Chicken (1774)

Hannah Glasse’s Butter Chicken (1774)

This  recipe is from Hannah Glasse’s Art of Cookery made Plain and Easy, was first published in 1747. Her book was very famous for its time and was a major reference for home cooks in England and its colonies for more than 50 years after the publication. It was revised several times during her lifetime, but to avoid bankruptcy she had to sell the copyright.  This recipe for the chicken curry was added in a later edition of the book published in 1774.

The recipe from the book is...

To make a curry the Indian way.
TAKE two small chickens, skin them and cut them as for a fricassee, wash them
clean, and stew them in about a quart of water for about five minutes, then strain
off the liquor and put the chickens in a clean dish; take three large onions, chop
them small, and fry them in about two ounces of butter, then put in the chickens and
fry them in about two ounces of butter, then put in the chickens and fry them together
till they are brown, take a quarter of an ounce of turmerick, and a large spoonful of
ginger and beaten pepper together, and a little salt to your palate and strew all these
ingredients over the chickens whilst it is frying, then pour in the liquor, and let it
stew about half an hour, then put in a quarter of a pint of cream and the juice of two
lemons, and serve it up. The ginger, pepper, and turmerick must be beat very fine.

Information source Net...

My recreated recipe is as follows....

Hannah Glasse’s Butter Chicken (1774)

Ingredients
1 kg Chicken , cut into pieces
2 Onions chopped
1 tbsp of grated Ginger
1 tbsp Fresh pound Pepper powder
1 tsp Turmeric Powder
Salt to taste
4 tbsp of Butter
1 cup Fresh  Cream
Juice of 1/2 fresh Lemon

Method
Add 3 cups of water and cleaned, washed chicken in a pot and boil it for 5 minutes. Strain the stock and keep it aside. In the same pot, melt 2 tbsp of butter, add the chicken and sauté it for 5 minutes. Take the chicken out and keep it aside. Add the remaining butter and fry the onions till translucent. Add the chicken back and fry both together till golden brown. Take ginger, pepper powder, salt and turmeric powder in a bowl, add 1/4 cup of the stock. Mix it. Add the paste to the chicken. Stir the chicken and sauté it for 2 minutes. Pour the remaining stock and cook till the chicken is tender. Add the cream. Mix it and simmer for 2 to 3 minutes on a low flame. Add lemon juice. Serve hot with Rice.

Murgir Dhapka ( One pot Chicken Curry)

Murgir Dhapka ( One pot Chicken Curry)
Today when I was chatting with my 85 year old father, I asked him if he remembers any authentic Bengali recipes which my grandmother cooked. We discussed many recipes and one of them is this recipe "Murgir Dhapka". This is a chicken recipe cooked by my Great Grandfather. In olden days in many Bengali houses, Chicken was cooked in the courtyard of the house. It was usually cooked by the men of the house. Ladies did not eat chicken at all and even avoided touching it. As a kid whenever I use to visit my Grandma's house.. I had seen them cooking the chicken in the Dalan (courtyard) and all the vessels in which chicken was cooked and eatten were kept separate. Even the Mud Chula on which the chicken was cooked was kept separate for later use. This ritual was followed due the religious reasons.

For Marinating the Chicken 
Ingredients
1 Kg Chicken
1 Onion chopped
4 Green Chillies
5 to 6 Garlic cloves
1 small piece of Ginger
6 Pepper corn
2 Cloves
2 Cardomom
1 small Pieces Cinnamon
1/2 tsp Coriander Seeds
1 tsp Cumin Seeds
4 tbsp Curd
Salt to taste
1/2 tsp Turmeric powder
1/4 tsp Chilli powder
1 tbsp Mustard Oil

Method
In a blender, blend the Onion, Green Chillies, Garlic cloves, Ginger, Pepper corn, Cloves,Cardomom, Cinnamon,Coriander Seeds and Cumin Seeds into a fine paste. Marinate the chicken with the paste, salt, turmeric powder, chilli powder and mustard oil for 2 to 3 hours.

For Cooking the Chicken
Ingredients
Marinated Chicken
1 Small Onion Sliced
1 Tomato Cut into Cubes
6 Small  size Potatoes peeled
6 Small size whole Onions peeled
2 Green Chillies slit
6 Gralic cloves whole
1 small piece of Ginger Sliced
2 Cloves crushed
2 Cardomom crushed
1 small Pieces Cinnamon crushed
2 Bay Leaves
1/4 tsp Sugar
1 tbsp Mustard Oil

Method
Take a deckchi (mud pot or any pot). Add oil, let it heat. Add the crushed Cardomon, cinnamon, cloves and bay leaves. Sauté it for 30 seconds. Add the sliced onion, garlic, ginger and chillies. Sauté it till the onions are translucent. Add sugar and cook till the onions are brown in colour. Add 2 cups water, cover and simmer for 15 to 20 minutes. Add the marinated chicken along with the juices. Stir it. Cover and simmer till the chicken are half done. Add the whole potatoes, onions and chopped tomatoes. Put the lid back and cook till chicken and the potatoes are cooked. Drizzle few drops of mustard oil. Serve hot with steamed rice.

Panta Bhat served with Ilish Mach Bhaja, Murgir Bharta, Aloo Bhaja, DalBhate & Aam Tel

Panta Bhat 

Panta bhat known in Bengal or Poitabhat in Assam is a rice-based dish. It is prepared by soaking left over rice in water overnight. Traditionally served in the morning with salt, onion and chilli.It is traditionally considered as beneficial in feverish conditions.It is consumed in Bangladesh and the eastern Indian states of West Bengal and Assam. Panta bhat is especially popular in rural areas and amongst the poorer community. It is a popular dish on the day of Bengali new year. It is often served with fried fish or vegetable curry. Panta bhat or poita bhat is often garnished with Mustard oil, Onion, Chilli, Pickle, and served with Shutki mach (dried fish), Machher jhol(fish curry), especially Shorshe Ilish (Hilsa cooked with mustard), Aloo bhorta or Aloo pitika (mashed potato), Begun bhorta (mashed brinjal) and other Bhorta or pitika (mashed food). A similar dish consumed in the Indian states of Orissa and Chhattisgarh is known as Pakhal, Pokhalo, Pakhala or Pakhal Bhat. It differs from Panta bhat in seasoning as yoghurt is sometimes added prior to the fermentation process. This cold and wet food, is suitable for summer mornings, but in winter dry foods, such as Chira (flattened rice) and Muri (puffed rice) are more preferred.
It has been described in documents from 17th century.During the Mughal Era, members of socio-cultural organizations performed open air concerts, the audience listening to the concert preferred eating traditional food, particularly Panta bhat. Friar Sebastian Manrique a Portuguese Catholic priest of the Augustinian Order reported from his visit of Bengal in 17th century that the people of all communities, according to Manrique, were contented then with the daily meal of rice, often panta bhat, salt and green vegetable (shak). The better-off elements of the society consumed gh, butter, milk and sweetmeats.
In Bangladesh, it is a part of the Pohela Boishakh (Bengali new year festival) festivities. On that day it is consumed as breakfast by urban people. Panta is also served at high-end eateries in Bangladesh and West Bengal. Among Hindu Bengalis, it is consumed during the Ranna-Puja (Bengali cooking festival). In Assam, offering Dudh Panta(milk with stale water-soaked rice) is a part of the marital ritual. In Northeast India, there is a belief that taking painta or panta bhat gives the strength of a tiger.
Panta Ilish - a traditional platter of Panta bhat with fried Ilish slice, supplemented with dried fish (Shutki), pickles (Achar), dal bhate, green chillies and onion - is a popular serving for the Pohela Boishakh festival.
Information from the Net...

My Panta Bhat platter consist of
Ilish Mach Bhaja (Hilsa Fry)
Murgir Bharta (Chicken Bharta)
Aloo Bhaja (Potato Fry)
Dal Bhate (Mashed Dal)
Aam Tel (Mango Pickle)
Sliced Onions
Green chillies
Kagaji Lebu

PantaBhat
Ingredients
Leftover Rice
Water
Salt to taste
Drizzle of Mustard Oil

Method
Take a earthen pot or any vessel. Add the rice and water. Cover with a thin cloth and leave it over night to ferment. While serving add salt and drizzle with mustard oil.

Ilish Mach Bhaja (Hilsa Fry)
Ingredients
2 Pieces of Hilsa
Salt to taste
1/4 tsp Turmeric Powder
Mustard Oil to fry

Method
Marinate the fish with salt and turmeric powder. Let it rest for 15 minutes. Heat the mustard oil till smoking point, reduce the flame and fry the fish till brown on both the sides.

Murgir Bharta (Chicken Bharta)
Ingredients
1/2 cup fine Chicken minced
1 big size Onion sliced
2 to 4 Green chillies minced
4 to 5 Garlic cloves minced
Salt to taste
1/4 tsp Turmeric powder
1/2 tsp Mustard Oil

Method
Take a wok, add oil, heat it. Add the onion slices, garlic and green chillies. Sauté the onion till translucent. Add the chicken minced, salt and turmeric powder. Sauté and stir the chicken occasionally. Cook till the chicken is done.

Aloo Bhaja (Potato Fry)
Ingredients
2 Potatoes cut into small strips
1 big size Onion sliced
2 to 4 Green chillies slit
Salt to taste
1/4 tsp Turmeric powder
2 to 3 tbsp Mustard Oil

Method
Take a wok, add oil, heat it. Add the onion slices and green chillies. Sauté the onion till translucent. Add the potatoes, salt and turmeric powder. Sauté and stir the potatoes occasionally. Cook on medium high flame till the potatoes are done.

Dal Bhate
Ingredients
1/2 cup Massor dal
1 Green Chilli chopped
1/2 Onion sliced
Salt to taste
Few drops of mustard oil

Method
Wash and boil the dal with very less water. Once the dal is boiled and if any water remains then drain the water and boil till all the water dries up, take it off the gas. Add onions, green chilli, salt and mustard oil. Make it into a ball.

Aam Tel
This is a mango and spiced flavoured oil, that is used in Bengali Cuisine. This oil is used for mashes vegetables that we call bhate or used to flavour puffed rice that is eaten for snack.

Ingredients for the Powder Masala
1 tsp Panch Phoran
1 tsp Mustard seeds
1 tsp Coriander seeds
2 Red Dry Chilli

Method
Roast all the ingredients together and let it cool, dry grind the ingredients into powder.

Ingredients for Aam Tel
1 medium size Raw Mango washed, dried and cut into medium size cubes.
1/2 tsp Panch Phoran Roasted
4 Whole Red Dry Chilli Roasted
Dry spice powder
Salt to taste
1/2 tsp Turmeric powder
1 cup Mustard oil, heated and cooled down

Method
Take the mango pieces, add turmeric and 1 tsp salt, rub the mangoes well, spread the mango pieces on a clean cloth and dry it for 2 to 4 hours under the sun. Take all the ingredients and the mango pieces in a bottle. Keep it in the sun for few day. It’s ready to be used.

   

Goalondo Steamer Chicken Or the Boat man's Chicken Curry

Goalondo Steamer Chicken Or the Boat man's Chicken Curry

The name Goalondo Steamer Chicken Curry came from the place called Goalondo situated on the banks of river Padma. During the British Raj the connecting train from the Calcutta to Bangladesh was cut off and passengers had to cross Padma river a steamer and travel to Narayanganj and then by train to Dhaka or Chittagong. It was an overnight journey in a steamer and so the boatman often cooked this curry with basic spices for their meal in the middle of the river. Slowly it became very popular amongst the passengers too.
One of the favourite dish of Rabindranath Tagore’s one of the favourite is the Goalondo chicken curry, which were reportedly served to the Poet during the steamer ride in East Bengal.
Information source Net...

Extremely easy to make and very delicious in taste  even without any spices added, is a must try dish.

Ingredients
1 kg Chicken cut into pieces
6 Boiled Eggs
2 large Onions minced
2 Potatoes cut into big pieces
4 Green chillies
10 Garlic cloves minced
1 piece of Ginger minced
4 Dry Red Chiilies
Salt to taste
2 tsp Turmeric powder
1/4 cup Mustard Oil

P.S. Potatoes and Boiled egg is not there in the actual recipe, but since my family loves potatoes and eggs I have added them in the recipe.

Method
Coarsely grind the Red and Green chillies in the grinder. Either mince the onion, ginger and garlic by hand or mince it in a food processor. Marinade the chicken pieces with all the above ingredients for minimum 1 hour. Add the marinated chicken in a thick bottom pot and stir it, cook it on  low flame till the chicken turns tender. If in a hurry cook in a pressure cooker and it's ready in 3 whistles. Serve hot with steamed rice.

Muglai Paratha with Aloor Tarkari Healthy Treat for the Taste buds and Soul

Muglai Paratha with Aloor Tarkari Healthy Treat for the Taste buds and Soul
This is one of the dish Prabasi Bengalis (Bengalis living out of Bengal) waits for the Durga Puja celebration.  The Mugali Paratha is a Mugal cuisine from Bangladesh and now a very popular street food of Bengal. Mugali Paratha is made using All purpose flour dough and stuffed with keema, eggs, onion, chilli and pepper. The dough is rolled and then places on a hot skillet. Keema stuffing in added in the centre. An egg is broken on the stuffing, mixed with the stuffing and the dough is folded like an envelop. It is shallow fried in oil. It is served with salad and Potato Bhaji. Here I have made Mugali Paratha in a healthy way using very less oil.

For the Stuffing
Ingredients
250 grams Kheema ( Soya Granules, Chicken Or Mutton Keema) I have used Chicken Keema
2 Egg Whites
1 Onion finely chopped
1 to 2 Green Chilles Chopped
1 /2 tsp Garlic and Ginger grated
Rock Salt to taste
1/2 tsp Pepper powder
1/4 tsp Oil

Method
Take a wok. Add oil, add the onion. On a low flame sauté the onion till it changes its colour, add the ginger and garlic grated. Since the oil is very less, it may get burn so add a tbsp of water. Sauté it for a minute. Add the Keema, chopped chillies , salt and  Pepper. Cover and cook till the water for the Kheema has dried up. Cool the stuffing down. Add the egg whites. Mix and keep it aside.
If using Soya granules, then boil the granules with salt. Squeeze the granules out from the water. Then follow the same process.

For the Dough
Ingredients
2 cups Whole wheat Flour
1 Egg White ( optional)

Method
Knead the flour well with water and egg white to make a smooth semi hard dough. Keep it cover for 15 minutes.

To make the Paratha
Ingredients
Dough
Stuffing
Oil spray ( fill the spray with half oil and half water)
1 tsp Oil

Method
Take a big  lemon size portion of the dough. Apply little oil on the rolling pin and board. Roll the dough out the size of the rolling board. Add 2 tbsp of the stuffing. Fold the dough from all the four sides like an envelop. Take a non stick skillet. Place the paratha on the skillet. Cook the paratha on a low flame. Press the paratha from all the sides to cook evenly. In between spray with the oil spray. Cook from both the sides. Cut into pieces and serve hot with aloo Tarkari and salad. Repeat the process with the remaining stuffing and dough.

P.S. Oil spray bottle filled with half oil and half water helps in less consumption of oil at the same time gives an oily effect.
To avoid consumption of more salt, no salt is add to the flour, as the stuffing has salt in it.

Aloor Tarkari ( Potato Bhaji)
Ingredients
2 big Potatoes cut into big cubes
2 Tomatoes grated
1/2 tsp Ginger Paste
1/4 tsp Garlic paste
1/4 tsp Chilli paste
4 tbsp beaten Curd
Rock Salt to taste
1/2 tsp Cumin powder
1/2 tsp Coriander powder
1/2 tsp Garam masala powder
1/2 tsp Turmeric powder
1/2 tsp Cumin seeds
1 Bay leaf
Pinch of Asafoetida
1/2 tsp Melted Ghee

Method
Take a wok, add 1/4 tsp ghee, add cumin seeds, bay leaf and asafoetida. Sauté for 30 seconds. Add the ginger, garlic, chilli paste and 1 tbsp of water. Sauté it for a minute or 2. Add the grated  tomato. Add salt, turmeric powder, coriander powder, cumin powder and garam masala. Stir it, cover and cook for 2 minutes. Add the curd. Cover and cook for 3 to 4 minutes, stirring it occasionally. Add 1/2 cup water and cook on a low flame till the potatoes are cooked. Add the remaining ghee and sprinkle garam masala powder from top.

Healthy Easy Arabic Chicken

Healthy Easy Arabic Chicken
This chicken is cooked in a healthy way with very less amount of oil used ...

Ingredients
1 kg Chicken pieces
1 Onion sliced
1 Tomato chopped
1/2 tsp Ginger paste
1 tsp Garlic paste
2 cups of beaten Curd made from skimmed Milk
Rock Salt to taste
1/2 tsp Pepper powder
1 tbsp Arabic Spices powder
1/2 tsp Roasted Sesame seeds
1/2 tsp Olive Oil

Method
Take oil in a wok and heat it, add onion and stir fry until light brown in colour, add in ginger and garlic paste. Cook for a minute. Add chicken and cook until it changes its colour, add the chopped tomato and the beaten curd. Add the salt,pepper powder and Arabic masala powder. Cover and cook until meat is tender and the gravy has dried up as it is a semi dry dish. Sprinkle roasted sesame seeds and serve hot.

Arabic Spice Powder
Ingredients
2 tbsp Peppercorns
2 big sticks of Cinnamon
1 tbsp Cloves
1/2 tbsp Cardomon seeds
6 Red Dry Chillies
1 small Nutmeg
1/4 cup Coriander seeds
1/4 cup Cumin seeds
1/2 tbsp Turmeric powder

Method
Blend the above ingredients together in a blender and make it into a powder

Chicken Minced stuffed in Spinach Leaves and cooked in Tomato gravy...

Chicken Minced stuffed in Spinach Leaves and cooked in Tomato gravy...

Healthy No oil recipe... 

Chicken Minced stuffed in Spinach

Ingredients

100 grams Chicken boneless

1 tbsp chopped Onion

2 Garlic cloves

1/2 Green Chillies

10 to 12 big Spianch Leaves

Rock Salt as per required

2 pinch of Pepper powder

Method

Add all the above ingredient in a blender and coarsely blend it. Add the onion chopped and mix it. Take 4 Spinach leaves and arranged them on top of each other in such a way that when the stuffing is added and the leaves are folded, the stuffing should not come out. Add a tbsp spoon of the stuffing. After folding the spinach with the stuffing, take a thread and tie up the spinach, so that the leaves will not open up while cooking. Repeat the process for the other spinach leaves and the remaining stuffing. 

Tomato Gravy 

Ingredients

Paste of 1 big ripe Tomatoes

1/2 tsp Onion paste

1/4 tsp Ginger paste

1/4 tsp Garlic paste

2 tbp of Pomegranet paste 

2 pinch of Cloves powder

1 pinch of Cinnamon powder

1/2 tsp Cumin powder

1/4 tsp Coriander powder

1/4 tsp Turmeric powder

Rock salt as per required 

Spinach stuffed with Chicken mince 

Method 

Take a pan. Add all the above ingredients except the Spinach stuffed with Chicken mince. Stir and cook on low flame for 2 minutes.  Add 1/2 cup of water. Add the Spinach stuffed with Chicken mince in the gravy. Cover and cook on a low flame cook the gravy for 15 minutes. In between open the lid and turn the Spinach stuffed with Chicken mince. If the gravy is drying up in between add little water at a time. At the end the gravy should be semi dry. Serve hot with rice and Fruit Salad with Curd and Dill Leaves...

Salad Recipe 

Fruit salad with Curd and Dill leaves http://suskitchenbysumitra.blogspot.com/2015/09/fruit-salad-with-curd-and-dill-leaves.html

Healthy Dahiwala Chicken Drumstick Grilled

Healthy Dahiwala Chicken Drumstick Grilled
Ingredients
8 to 10 Chicken legs
1 tbsp Garlic paste
1 tsp Chilli paste
2 tbsp Coriander paste
1 tbsp Mint paste
1/4 Cup Curd
Salt to taste
1/2 tsp Cumin seeds

Method
Take a mixing bowl. Add all the above ingredients. Marinate the leg pieces for 3 hours. Take a baking tray. Arrange the leg pieces. Add the the marinated juices. Grill it for 15 minutes at 200 degree celcius. Turn the chicken and grill again for 15 minutes. Turn again and grill it for 5 minutes. Turn once more for 5 minutes till all the juices are well cooperated with the chicken. Serve hot.

Chicken Kabab with Spinach - Tomato Chutney

Chicken Kabab with Spinach - Tomato Chutney

Simple and quick Chicken Kababs to go with healthy  Green leafy chutney.

Chicken Kabab
Ingredients
250 grams Boneless Chicken cut into pieces
1 small Onion minced
2 Green Chillies
4 Garlic Cloves
2 tbsp Coriander Leaves
1 tsp Lime Juice
Salt to taste
1/2 tsp Garam Masala powder
1 tsp Roasted Cumin seeds
2 tbsp Roasted Chana Dal
1 tbsp Oil

Method
Take a grinder, add chicken pieces, green chillies, garlic cloves, coriander leaves, salt, lime juice, roasted Chana dal, Garam masala and roasted cumin seeds. Coarsely grind the chicken pieces. Add the onion and churn it once more. The chicken paste will bind well and form a dough. Take bamboo skewer. Soak it in water for 2 minutes. Take water in a bowl. Dip the palms in water. Take a big lemon size chicken mince ball. Take a bamboo skewer. Insert the bamboo skewer in the chicken mince ball. Holding the skewer with one hand, press the chicken mince ball and spread the chicken mince ball on the skewer. Drizzle oil on the Kababs. Grill the kababs on the gas on medium flame till  brown in colour from all the sides. Serve it with salad and spinach and tomato chutney.

Spinach and Tomato Chutney
Ingredients
1/2 cup chopped Spinach
1 Tomato chopped
2 Garlic cloves
1 tbsp Roasted Chana dal
1/2 tsp Lime juice
Salt to taste.

Method
Grind all the above ingredients into a paste to make chutney.

Chicken stuffed with Cheesy, Garlicky Corn Spinach served with Lemon, Garlic Sauce

Chicken stuffed with Cheesy, Garlicky Corn Spinach served with Lemon, Garlic Sauce

For the Stuffing
2 cups Spinach finely chopped
1 cup Corn boiled
2 tbsp Garlic Minced
1/2 tbsp Chilli flakes
1/2 cup Cheddar cheese grated OR Feta cheese
Salt to taste
1 tsp Olive oil

Method
Take a  wok, add oil, heat the oil. Add garlic, sauté it for few seconds.. Add the corn, spinach, salt and chilli flakes. Cook the spinach till all the water dries up. Cool the spinach. Coarsely grind the spinach... Some corn should remain whole. Add the cheese and mix it well.

Chicken
Ingredients
Take 6 Chicken breast
Salt to taste
1/2 tbsp Pepper crushed
1 tbsp Lime juice
Stuffing
2 tbsp Oil

Method
Marinate the chicken for an hour with all the above ingredients. Take a piece of the chicken breast. Slit the piece half way through. Spread the chicken piece on a chopping board, beat and flatten the chicken with a blunt knife. Take 2 tbsp of the stuffing at one end of the chicken. Roll the chicken with the stuffing. Chill the chicken for 10 minutes, drizzle oil on the chicken. Grill the chicken at 200 degrees for 15 minutes. Turn it and grill again for  15 minutes or till cooked and brown in colour.

For the Sauce
Ingredients
1 tbsp Garlic minced
6 small sweet bell pepper slit
4 Lime leaves
1 tbsp Lime juice
1/2 tbsp Oil
1/2 tsp Butter
Salt to taste
2 tbsp Gin (Optional)

Method
Take a pan, add oil and butter. Heat it, add the garlic, sauté it for few seconds... Add the gin and the gin will burn off (optional)... Add the lime leaves and small bell pepper. Add 1/2 cup water, lime juice ang salt. Let the sauce simmer. Add the grilled chicken and simmer for 2 minutes. Take the chicken and slice it into thick pieces. Arrange the chicken pieces and pour the sauce over the chicken. Serve it hot.

CHICKEN TABAKA

CHICKEN TABAKA

Chicken Tabaka is a popular dish in western Georgia. Crispy on the outside and soft inside.
Chicken tabaka served with Garlic sauce and vegetables (optional)

For Chicken Tabaka
Ingredients
1 whole medium size Chicken
2 tbsp Melted  Butter / Oil
Salt to taste
1/2 tsp Pepper

Method
Cut the chicken from the middle of the breastbone, but do not completely separate the chicken into two halves. Rub oil or butter and salt on to both sides of the chicken. Flatten the chicken out and add to a pan of hot oil and press it down. Sprinkle the chicken with red pepper and salt. Use a pestle or any suitable heavy object to keep the chicken flat so that it cooks evenly. Partly cover and fry both sides of the chicken on a medium heat till brown in colour.
When the chicken is cooked, turn off the heat and remove the chicken from the pan.

For the Garlic sauce with Vegetables
Ingredients
2 cups vegetables cut into thick strips and semi boiled ( carrot, potato, peas, beans, cauliflower)
1 Onion cubed
10 Garlic cloves
1/2 tsp of  Coriander seeds
Salt to taste
1/2 tsp crushed Pepper
Remaining fat in the Chicken pan

Method
Use the same pan where the chicken was fried.
Crush the garlic cloves with half tsp of dried coriander together. Add pepper. Mix with the crushed garlic and coriander. Add the ingredients in the pan. Sauté it for 1 minutes. Add the onions and salt. Sauté it for 2 minutes. Add the vegetables. Add 1/2 cup water. Simmer the vegetables till tender and some sauce remaining in the pan.

For serving
Take a plate add the vegetables at the base. Place the chicken on the vegetables and add the remaining sauce and serve it hot.

PS - Add oil and butter together while cooking the chicken to get brown colour.. Otherwise if only butter  is used then the chicken skin tends to get burnt...

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.

Mexican Chicken and Rice Casserole

Mexican Chicken and Rice Casserole
Ingredients
2 cups of  Chicken pieces (Boiled or Roast or Fried )
3 cups Cooked Rice
1 Onion chopped
2  Tomatoes chopped
2 Green chillies chopped
2 Garlic cloves crushed
1 cup cubed vegetables (Green, Red and Yellow bell peppers, Fresh corn cut from the cob, peas, mushrooms, Zucchini) Any vegetable...
Salt to taste
1/2 tsp Pepper
1 tsp Cumin powder
1/2 tsp Red chill flakes / powder
1/2 Tomato Sauce
1/2 cup crumbled Feta cheese
1/2 cup grated Mozzarella
2 tbsp Olive oil

Method
Pre-heat the oven to 180 degrees celcius. Take large frying pan, add oil, let it heat. Add the onion and fry the onion till  translucent. Add the vegetables and garlic, saute it. Add the tomato sauce,  chopped chillies, pepper, salt, chilli powder and cumin powder. Cook the vegetables till tender. Remove from the heat and set aside.Mix together the chicken, rice, cooked vegetables, Feta cheese and tomatoes. Transfer the mixture to a casserole dish then top with the mozzarella cheese and place in the oven. Allow to bake for 15-20 minutes until the cheese is golden brown and all the ingredients are heated through.Remove from the oven and serve with tomato and onion salsa and  Green Peas Guacamole.

Green Peas Guacamole
Ingredients
1 cups Green Peas
3 Garlic cloves, minced
2 tbsp Spring onions, minced
2 tbsp Cilantro leaves
1 Jalapeno chilli
2 tbsp Yogurt
2 tbsp Lime juice
Salt to taste
1/4 tsp Black pepper powder
1/2 tsp Olive oil

Method
Take a blender. Blend the green peas. Add yogurt, lime juice, garlic, cilantro, jalapeño, spring onions, salt, pepper and olive oil to the blender. Blend the ingredients into a smooth paste.

Cheese Stuffed Rice Balls with Chicken Mince Sauce

Cheese Stuffed Rice Balls with Chicken Mince Sauce
For the Chicken Mince Sauce
Ingredients
250 grams Chicken minced
1 Onion  finely chopped
1 Tomato finely chopped
4  Garlic cloves minced
1/4 cup Tomato sauce
1/4 cup frozen Peas
1  Bay leaf
1/2 tsp Pepper powder
1/2 tsp Dry Oregano
1/2 tsp Chilli flakes
Pinch of Nutmeg powder
Pinch of Clove powder
Pinch of Cinnamon powder
Salt to taste
1 tsp Sugar
2 tbsp Olive oil

Method
Take oil in a pan, add the minced garlic and onions. Sauté it for few minutes. Add the chicken mince, Cook till all the water dried up. Add the tomatoes, tomato sauce, salt, sugar, pepper, bay leaf, chilli flakes, cinnamon powder, nutmeg powder, clove powder and peas, sauté it for some time. Add 2 cups of water. Close the lid, simmer and cook till the chicken mince is tender on low flame. Keep it aside.

For the Cheese stuffed Rice Balls
Ingredients
2 1/2 cups Cooked Rice
5 Eggs
2 tbsp Butter melted
2 tbsp Parmesan cheese grated or powder
1/2 cup  Cheddar Cheese grated
Salt to taste
1/2 tsp Pepper powder
Mozzarella cut into small 8 cubes
1 Cup Bread crumbs
2 tbsp Parsley / Cilantro chopped
2 tbsp All purpose flour
Oil for deep  frying

Method
In a large bowl, lightly beat 2 eggs. Stir in the rice, butter, parsley / cilantro, salt, pepper, Parmesan and cheddar cheese.  Cover and refrigerate for 20 minutes.  Roll the mixture into equal 8 proportions to make rice balls. Press a mozzarella cube into each rice ball, reshape the rice balls. Keep the rice balls for 10 minutes in the fridge. In a small bowl, lightly beat the egg. Sprinkle the flour on the rice balls. Dip each ball into the beaten egg, then roll in bread crumbs. Repeat the process. In a pan add oil to fry the rice balls till golden brown.  Drain on paper towels. Serve the rice balls with the meat sauce.

Chicken Dak Bangla

Chicken Dak Bangla
A  very easy, tasty and rustic recipe to make.
Ingredients
   1 kg Chicken cut in large pieces
4 tbsp  Mustard Oil
2 big  Onions roughly chopped
A small piece of  Ginger
6 Garlic cloves
2 Tomato chopped
2 Whole Dry Red Chillies
3 tbsp curd
1 tsp turmeric pd
1 tbsp coriander seeds
1 tbsp cumin seeds
2 green cardamom
1 small stick of Cinnamon
4 cloves
6 pepper corns
1 tsp sugar
Salt to taste
Ginger Julienne for garnishing
Chopped Coriander for garnishing

Method
Wash and dry the chicken.
Except for Mustard oil, sugar and curd take all the ingredients and grind it in a blender. Now take the chicken and add the curd and the masala paste and mix it well. Marinate it for 1 to 2 hours. Now take oil in a cooker. Heat the oil well. Add the chicken and sugar to the oil and saute it for 10 to 15 minutes. Add 2 cups of water and cook it till the chicken has become tender or give just 2 whistles as the chicken has been marinating for long. Garnish it with ginger Julienne and chopped coriander.

Tandoori Chicken

Tandoori Chicken
Ingredients
2 chicken cut into 4 parts each - 8 pieces
1/2 cup plain yogurt
1 tbsp garlic paste
1 tbsp ginger paste
Salt to taste
1 tsp Kashmiri chilli powder
1/2 tsp normal spicy chilli powder
1/2 tsp garam masala powder
1/4 pepper powder
1/4 tsp carom powder ( Ajwain)
1/2 tsp cumin powder
1/2 tsp coriander powder
1/4 tsp nutmeg powder
1 tsp lime juice
Vegetable oil for brushing
Chat masala and lime juice for garnishing

Method
Wash and wipe the chicken with a kitchen towel. Add all the ingredients except ingredients for garnishing. Rub all the ingredients well on the chicken and marinate it for 5 hours... Cook the chicken on the charcoal till tender. Squeeze lime and sprinkle chat masala on it. Serve it with sliced onion and mint chutney.

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.

Sri Lankan Chicken Curry

Sri Lankan Chicken Curry

Ingredients
1 kg Chicken pieces
1 tbsp garlic paste
2 tsp ginger paste
1 small onion chopped
2 green chilies chopped
1 sprig curry leaves
3 cloves
3 cardamoms
1 piece cinnamon
1 inch piece lemon grass
2 tbsp Sri Lankan roasted curry powder
1 tbsp chilli powder
1 tsp turmeric powder
1 small tomato chopped
1 tbsp tamarind paste
1 cup coconut milk
Salt to taste

Method
In a pan take the chicken pieces. Add in salt, turmeric powder, chilli powder, tamarind paste, curry powder, ginger - garlic paste and  mix all ingredients together .Marinate for about 30 minutes. Take a pan and add oil. Put whole cardamon, cinnamon and cloves. Add onion, curry leaves and green chillies saute for some time.  Add the marinated chicken, lemon grass and tomatoes. Saute it for 10 minutes and add 1 cup of water and allow to chicken to cook in to medium heat. When the chicken cooked, add coconut milk and bring to boil, without covering. Serve with rice.

Roasted Sri Lankan Curry Powder

Ingredients
1 tbsp  uncooked rice
4 tbsp coriander seeds
2 tbsp cumin seeds
2 tbsp fennel seeds
2-inch cinnamon stick
1/2 tsp fenugreek seeds
1 tsp black peppercorns
1 tsp black mustard seeds
1 tsp turmeric powder
5 cardamom 
5 cloves
4 sprigs curry leaves

Method
Roast each ingredient separately in a saucepan over medium heat, stirring often, until
browned. Remove from heat, cool, and grind together in a coffee grinder. Store in a glass jar in the fridge
Please note that roasted Sri Lankan Curry powder can be used in many kinds of dishes including vegetarian dishes.

Thai Green chicken Curry

Thai Green chicken Curry

Ingredients

For the Thai Paste
2 green chillies
1/4 onion diced
3-4 cloves garlic
1 thumb-size ginger chopped
1 stalk fresh minced lemongrass minced
1/2 tsp ground coriander
1/2 tsp ground cumin
3 tbsp fish sauce
1 cup fresh coriander leaves and stems  chopped
1/2 tsp. ground white pepper
1 tsp brown sugar
1 tbsp  lime juice
1/4 can coconut milk
1 tsp sugar

Ingredients

For the curry
1 kg boneless chicken thigh or breast cut into chunks
3/4 can coconut milk
4 kaffir lime leaves OR substitute 1 tsp grated lime zest
Handful of thai brinjals
Optional 1 red or green bell pepper, seeded and cut into chunks
handful green beans, 1 small zucchini, or other vegetable of your choice
Generous handful fresh basil
Grated ginger
2 tbsp groundnut oil

Method
Grind all the ingredients for Thai green paste and keep it aside.
Prepare lime leaves by tearing the leaf away from either side of the stem. Keep it aside. Warm a large frying pan over medium-high heat. Add oil and then add the green curry paste. Stir-fry briefly to release the fragrance then add most of the remaining coconut milk. Keep 1 tbsp for later. Add chicken, stirring to incorporate. When the curry sauce comes to a boil, reduce heat to medium or medium-low heat for simmering until chicken is cooked. Stir occasionally. Add vegetables, plus strips of lime leaf or lime zest, stirring well to incorporate. Simmer until vegetables are cooked. This curry should be a balance of salty, spicy, sweet and sour. Serve with rice on the side and garnish each portion with fresh basil and grated ginger and then drizzle over a little coconut milk.