Curried Chicken and Spinach Soup

what you like to eat when its raining I know most of you will say soup that's what we felt like having today as its been raining here continuously since past few days

so todays dinner was soup prepared from the ingredient in the pantry paired with sesame baguette bought fresh from the bakery.

soup

Recipe Name - Curried chicken and spinach soup
Recipe source - Kitchen experiment
Ingredient
Chicken Drumstick one shredded
spinach leaves half cup shredded
onion half chopped coarsely
tomato half chopped coarsely
to temper
oil one tbsp.
mustard seeds half tsp
dried red chili one crushed
curry leaves six
powdered masala
half tsp each of red chili, turmeric and coriander powder
salt as per taste
black pepper powder pinch to season
to thicken the soup
one tbsp of cornflour dissolved in half cup of water
Procedure
heat oil in non stick ,once the oil is hot lower the flame and add the temper ingredients
once they start spluttering add chopped onion and keep frying till the onions turn brown
once the onions are brown add the powdered masala,salt and chopped tomatoes
keep stirring till the tomatoes become mushy ,add shredded spinach followed by chicken
cover and cook for 15 mins ,add cornflour solution and two cup of water
let it simmer on low flame for 10 mins
serve warm sprinkled with black pepper with some baguette slices on the side

New Year Eve Special - Mughlai Biryani with Boondi Raita

I spent new year eve cooking,wanted to prepare something special for the evening meal, something rich and exotic so played with the ingredients available in my pantry to create this meal

Recipe Name Mughlai Biryani with Boondi Raita
Recipe source Kitchen experiment
Preparation time 1hr
Cooking time 2 hr
Ingredient for Chicken
Chicken breast four
almond eight
pistachio eight
salt as per taste
green chili two
ginger half inch
garlic clove two
green cardamom crushed two
coriander powder one tsp
red chili powder half tsp
chicken masala one tsp
cream two tbsp
onion one chopped
Ingredient for rice
rice two cup
ghee one tsp
star anise two
black cardamom two
cumin seed half tsp
cinnamon stick half inch crushed
coriander seeds one fourth tsp
black pepper four
clove three
pinch of saffron strands dissolved in one tsp of milk
salt ( i forgot to add )
Paste 1
Soak almond and Pistachio in warm water for 10 mins
make paste and keep aside
Paste 2
Make coarse paste of ginger,garlic and green chili keep aside.
Preparation
- In a mixing bowl mix chicken breast pieces with paste 1 and 2,followed by cream,coriander powder,red chili powder,salt and chicken masala,cover and keep aside.
- Soak rice and keep aside
- fry half of the onions and keep aside

Prcocedure for rice
In a non stick wok heat ghee
lower the flame and add cumin,coriander,black pepper,clove,cinnamon,cardamom and star anise
followed by soaked rice
fry for a minute and add four cups of water and salt as per taste
keep stirring when water starts boiling ,lower the flame and add saffron strands.
once the rice is done ,remove from flame and keep aside.
Procedure for chicken
heat oil in non stick wok
add green cardamom followed by half of the chopped onion
keep stirring till the onions are done
add marinated chicken pieces ,keep stirring  for five minutes
cover and cook till the chicken is done.
Boondi Raita
In a bowl beat curd,mix boondi and keep in fridge
before serving add pinch of salt and red chili powder.
To serve 
In a serving dish arrange  layer of rice,followed by chicken pieces and fried onion
repeat the same layer and serve with boondi raita.
For other Biryani Recipes Blogged at Asan Khana click here
Thats all friends,see you all soon
Happy Blogging,.;-)

Feel good food - platter of Murgh Badami with Bidari Paratha

Sometimes we have to prepare something just to feel good ,or you guys can say sometimes we accidently prepare soemthing which is so good that it has to be published and shared with everyone this one is something very similar, prepared this simple chicken curry with bidari parathas combo was yum,..

Recipe name Murgh Badami
Recipe source kitchen experiment
Preparation time 10 mins
Cooking time 20 mins
Ingredinet
chicken drumsticks six
onion two chopped
green chili two
garlic clove tw\
chicken masala
curd one cup
salt as per taste
oil to cook
soaked almond seven
pistachio to garnish
Preparation
prepare paste of almond and keep aside
sprinkle half tsp of chicken masala and two tbsp of curd on chicken and mix keep aside
Procedure
heat one tsp of oil in non stick wok
add chopped onion followed by green chili and ginger
keep stirring till onions start changing colour
add marinated chicken and keep stirring
once it starts sticking add the leftover curd,chicken masala,salt
give a good stir and add almond paste ,cover and cook
let it simmer for few minutes ,
serve warm garnished with pistachio.

For Bidari Paratha recipe click here
linking bidari paratha to Bookmark Recipe event Volume 17th

 hosted by Priya of Mharo Rajasthan
Special thanks to Nachiketa of The Variable - Crazy over desserts  for the Complimentary Vouchers of Choko La

Thats all friends,see you all soon Advays term break has started so this whole month i gonna be very busy ,happy blogging wish you all happy week ahead,..

Perfect for winters - chicken in spicy spinach sauce

Most of the time when hubby is on call,it rains here and i am clueless  about what to prepare for dinner as its just me and Advay, if alone i would have been happy with a bowl of warm soup,but then Advay he wont drink soup and sleep so i guess i will prepare lemon rice or coconut rice or maybe some stuffed  paratha,..lets see,..:-)
Coming back to todays post sharing with you all bowl of chicken which i prepared few days back  when unlike today all three of us were there, i have seen this in many blog ,this is what i prepared with the ingredients around,this tastes better the next day as the flavours become more intense

Recipe name chicken in spicy spinach sauce
Recipe source kitchen experiment
Preparation time 20 mins
Cooking time 30 mins
Ingredient chicken 400gm
onion three
tomato one'
green chili two
garlic clove two
ginger half inch
baby spinach leaves  one cup
salt as per taste
oil to cook
half tsp turmeric powder
half tsp coriander powder
clove four
cinnamon crushed half inch
cumin one tsp
corianer seeds half tsp
black cardamom two
dried red chili two crushed
bay leaves crushed three
kabab chini four
green cardamom two
preparation
make paste of ginger garlic and green chili keep aside
make paste of two onion and keep aside
chop one onion coarsely and keep aside
make paste of tomato and keep aside
chop spinach leaves,boil in water for few mins
strain , make smooth paste and keep aside.
Procedure
In a non stick wok add one tbsp of oil
lower the flame and add ginger garlic and green chili paste
keep stirring add onion paste ,chopped onionand stir further for few minutes
now add tomato paste,salt ,turmeric power and coriander powder
followed by dried red chili,bay leaves,cumin seed,coriander seed,
clove,black pepper,black cardamom,cinnamon and kabab chini.
keep stirring till oil is seen along the sides,
now add spinach paste ,mix everything together
and let it simmer for few minutes.
remove from flame and keep aside.
In another non stick heat half tsp of ghee/oil
once hot lower the flame and add crushed green cardamom
followed by chicken pieces
fry for few minutes till slightly brown from both sides.
mix the fried chicken pieces with the spinach mixture
and pressure cook for one to two whistle.
serve warm with rice or chapati.
thats all friends ,yesterday we decked up the christmas tree

Advay asked me where are the presents,i told him there is still time for that,..:-),dont forget to join the Christmas event friends,take care ,see you all soon,..;-)

From one pot meal of 2008 to Chicken Biryani 2010

Way back in March 2008 I prepared this simple one pot meal of chicken and rice
March 2009 hooked me to  Andhra cuisine and i learnt to prepare
Hyderabadi Chicken Biryani and Hyderabadi Mutton Biryani
June 2009 so many things  made me go for this meal
Parsi style chicken biryani
Winters of November 2009 made me prepare this
 Egg Biryani with Goan Curry Powder and
 Mutton Biryani with vindallo paste
October 2010,Singapore
so yesterday evening when i thought of preparing chicken biryani for dinner , i didnt follow any recipe ,
i just experimented with the ingredients i had in my pantry and came up with this recipe,
and i felt so elated when Advay told me Thankyou Mummy when he had the first bite,he saw what all i had to do to prepare the meal,he saw me deskinning the chicken,how i struggled to cut the whole chicken(this part is done by hubby but as he was late yesterday) i had to do( i should have referred to this post before cutting chicken )
he didnt move though his eyes were watering because of the onions,he even held my hand while i was struggling to chop the chicken pieces( i never gonna forget this) Thanks Advay for understanding the efforts which i put in preparing everyday meal,..the way you said thankyou i will always remember.

Recipe Name Chicken Biryani
Recipe source kitchen experiment
preparation time one hr
cooking time one hr
Ingredient for chicken marinade for 400gm chicken
green chili three
garlic clove three
ginger half inch
curd two tbsp
salt as per taste
chicken masala two tbsp
mix everything together in a mixing bowl.
marinate chicken pieces and keep in fridge.
Ingredient for curried chicken
chopped onions two (big one)
chopped tomato one
bay leaves crushed three
dried red chili three
cumin seeds one tsp
star anise two
cinnamon stick crushed one
clove two
black pepper four
ghee or oil to cook( i have used ghee for this recipe)
marinated chicken
Procedure
heat oil in non stick wok
add the whole masala listed above
lower the flame and add chopped onions
keep frying till the onions are half done
add chopped tomatoes and fry further
once the tomatoes turn mushy
add marinated chicken pieces
keep frying ,cover and cook for sometime
till the chicken is done.

Ingredient for rice
rice two cup
oil to cook'
green cardamom two
black cardamom one crushed
crushed cinnamon half stick
 3 to 4 saffron strands soaked in water one tbsp
Procedure
heat oil in pressure cooker
add crushed cardamoms and cinnamom
followed by soaked rice and saffron
add requiered amount of water
and pressure cook to one whistle.
For garnishing  fried onion and almonds.
To assemble in a deep bowl/casserole/serving dish
lay layer of rice,followed by chicken and finally the garnishing ingredient
repeat the same process.
serve warm with curd/riata.
We enjoyed the biryani with cucumber riata.

linking this post to dish name starts with C hosted by Akilas Kitchen

remember my last about life lesson,wanted to share with you all

Words to Live by ,really felt good after reading this

take care friends cee u all soon..happy blogging.

This one is about life lessons and Curried Ground Chicken

I guess everyday we learn something from life ,this is what i learnt since past three days
I learnt day before yesterday thats parents are always correct,after all they are parents,
I learnt yesterday that sometimes advice should be given a thought no matter from where its coming from
and specially when the same advice is given by three different people
and today i learnt how to brew cardamom and ginger flavour  tea with tea bag ,this came out of neccessity as i am out of tea powder  and have a box full of tea bags,plain tea is something which i can never have
so this is wht i did
How to brew cardamom and ginger flavour tea with Tea Bag
boil water in sauce pan
add sugar,crushed half tsp ginger,crushed cardamom pod
let it simmer for 5 mins
strain in a cup and add tea bag
followed by one fourth cup of warm milk
enjoy hot .
But this post is just not about brewing tea and life lessons ,,,its about something else,.
yesterday night prepared this simple chicken keema for dinner paired it with plain rice and fried egg.
This recipe is very simple,doesnt need much preparation and can be prepared within minutes

Recipe name - Chicken keema/Masala Keema/spiced minced meat/curried ground chicken
Recipe source - kitchen experiment
Ingredient
minced chicken one cup
onion two chopped finely
ginger half inch chopped
garlic clove three chopped
tomato one chopped
bay leaves three crushed
dried red chili three crushed
cumin seeds half tsp
salt as per taste
oil to cook
chicken masala one and a half tbsp(mdh or everest)
Procedure
Heat oil in non stick wok
once hot lower the flame and add cumin seeds
once it begins to splutter add dried red chili and bay leaves
add chopped ginger,garlic and onions
and keep frying till the onions are done
once the onions are done add chopped tomatoes,
salt and chicken masala.
keep frying till oil is seen along the sides
now add ground chicken
mix everything together
cover and cook.
once done serve warm with rice.

Linking this post to Dish name starts with C hosted by Akilas Kitchen.
Thats all frens,cee u all soon,happy blogging.

Dinner meal of Dosti Roti with Butter Chicken

Yesterday my sis left  for Delhi,last three weeks we enjoyed like anything,Neha gonna miss u lotz :-(

coming back to todays post gonna share with you all recipe of Butter Chicken which she prepared here,this butter chicken reminds me of the butter chicken which we used to eat  at our fav restaurent in our hometown,and ya i was surprised when Neha told me the same thing :-)
Recipe Name Butter Chicken
Recipe Source Neha
Recipe Style Curry
Ingredient
one whole chicken
onion five chopped
tomato chopped one
garlic clove two chopped
ginger garlic paste one tbsp
oil to cook
everest chicken masala one tbsp
salt as per taste
orange colour pinch
dried red chili two
black cardamom two
black pepper four
bay leaves two
red chili powder half tsp
coriander powder one tsp
cream two tbsp
butter one tbsp
Preparation 1
heat oil in non stick wok
add dried red chili,black cardamom,black pepper and bay leaves
once they start to splutter add onion and garlic clove
once the onions are mushy add tomatoes ,red chili powder,coriander powder and salt
keep frying till everything mixes together
once the fried masala cools down run through a blender and keep aside
Preparation 2
Marinate chicken pieces with curd,bit of salt,red colour and ginger garlic paste and everest chicken masala,keep aside for 2 to 3 hrs.
Preparation 3
Heat butter in a non stick wok
lower the flame and fry the chicken pieces on low flame.
keep aside.
Procedure
In the same vessel used above heat the grounded masala
lower the flame and add chicken pieces
mix well ,if needed add half cup of water and let it simmer for few minutes on low flame

serve garnished with fresh cream.,we paired chicken with Dosti roti ,heres a pictorial of how Dosti is prepared ,Asha of Aroma hope has blogged Dosti roti stuffed with dill chana dal.

These days i am keeping myself busy reading books,now this is something which i am doing after a gap of few yrs to be precise i guess 10 yrs,nows that a real long gap i knw but i am truly enjoying reading books now,..:-)

read Glass Houses by Sandra Howard,

The Widows Season by Laura Brodie ,this one will leave you scared

and Light on Snow by Anita Shreve which i truly loved reading ;-)

and now i am on with bed rest by Sarah bilston thats all frens will catch up with you all soon,

Chicken liver and potato curry with Wadi Pulao

Life is not the same anymore,i am missing my sisters,parents and India,,,,;-( ( guys do u hear me )
Back here in Singapore it was quiet chaotic in the beginning ,didnt had any clue what to cook during the initial days,tried cauliflower with wadis which hubby really liked and egg curry which was pretty bad,i blamed it to the new utensils,different spice powder ,new kitchen,and to so many othe things,then gradually with time i got hold of things and now can cook properly btw the the new tava is quiet heavy,,,;-( ( cribbings i knw )

so morning to evening i am a busy woman these days and in between i have to run after Advay too which is the most difficult part and he keeps asking me when we are gng back to the green ghar i guess its more difficult for him.

Coming back to todays post sharing with you all simple recipe of Wadi Pulao and Chicken Liver curry with potato
Wadi Pulao
Ingredient
Cooked rice
wadi handful
tomato one chopped
green chili chopped
clove three
black cardamom two
salt as per taste
oil to cook
turmeric powder half tsp
corinader powder half tsp
Procedure
Heat oil in non stick wok
add cardamom and clove
once it starts spluttering add chopped tomato and green chili
keep frying once the tomatoes turn mushy add salt,turmeric powder and coriander powder
followed by the wadis
once the wadis are cooked mix the cooked rice and serve hot.

For Potato and Chicken Liver Curry
ingredient
chicken liver 200gm
boiled potato cubed
tomato one cubed
onion one sliced
green chili chopped two
clove two
asafoetida pinch
red chili powder one tsp
salt as per taste
oil to cook
procedure
heat one tbsp oil in non stick wok
once hot lower the flame and  add asafoetida and clove
followed by onion and green chili
keep stirring till onions are almost done add chicken liver and tomato
followed by salt and red chili powder
add water and let it simmer for a minute
add cubed potato and cover and cook for 10 to 15 mins.
for onion raita - beat curd and keep aside,add chopped onion and salt to the curd,temper with mustard seeds and dried red chili.

thats all guys,will catch up with you all soon,sharing with you all a glimpse of whats coming next,,,,;-)

Momos Platter

I was introduced to momos

in lajpat nagar market of delhi,thanks to my sis Pallavi,i know which area is good for sweets,where to buy fresh veggies and fruits,whts famous in delhi haat and so many other things regarding Delhi and its food culture,..;-)and i knw there is lotz to be discovered,its like a never ending journey,,,coming back to todays post i gonna share with you guys recipe of Momo

recipe source my friend Pema

recipe name Chicken Momo

ingredient for filling

onion chopped one

ginger garlic paste one tbsp

chopped coriander leaves handful

minced chicken one cup

butter two tbsp

procedure

in a mixing bowl mix everything together

keep aside for sometime

add salt before making momo

for the crust

all purpose flour one cup

water

procedure

knead the dough and keep aside

once the filling is prepared

roll out small circles as shown in the pic

fill in the mixture and join the two ends together

for detailed recipe check here

since i dont have the tratditional momo steamer,we steamed the momos in idli steamer :-)

some momos were fried too,..

for the red chutney

one dried red chili, few coriander leaves and salt,blend in a blender

serve momos with chutney and soup.

This post is my third entry for the event celebrating Delhi Ka Khana ,as momos are the most post popular street food of Delhi,,,:-) 

thats all guys ,,cee u all soon..tc..

Thali with bengali curry and missi roti

Tried Pathar Mangshor Jhol from bongcookbook substituted mutton with chicken and rui macher jhol from Kichu khon  i omitted the use of veggies here ,paired this with missi roti ,wok fried lemon pepper chciken drumstick and mint mango chutney.Thanks a ton for sharing such yummy recipes frens,meal was yum,..all thanks to u guys,..
for wok fried lemon pepper chicken
in a mixing bowl mix lemom pepper with crushed ginger and garlic,sprinkle half tsp of olive oil
rub the mix on chicken drum stick and keep aside
in a wok add one tsp of oil and slow cook chicken till its done.
for missi roti
recipe source cookbook
recipe category indian bread
ingredient needed
one cup gram flour
one cup whole wheat flour
two tbsp oil or ghee
one tbsp kasoori methi
pinch of asafoetida
pinch of turmeric powder
half tsp cumin seeds,salt and red chili powder.
Preparation
mix all the ingredients
add enough water to make a dough of rolling consistency
cover and keep aside for half an hour
Procedure
make equal sized balls
roll each ball into chapati ,but thicker than usual chapati
cook on a hot tava from both sides

Nupur of one hot stove is on with Blog bites 3 theme this month is Adaptation,Pathar Mangshor Jhol and Rui Macher Jhol are off for her event .
Missi roti is my first entry for the event on my blog Celebrating Delhi Cuisine or to be more precise Delhi ka Khana .,..;-)
tk cre frens,,cee u all soon,,,.

Cauliflower Potato Soup and Dhona Pata Chicken from Sandeepas Space

Tried this simple cauliflower and potato soup few days back,simple and easy to prepare i guess nothing can beeasy and comforting than this specially in this harsh winters which we are facing.
Recipe Name Cauliflower and Potato Soup
Recipe Style Cooking

,heat one tsp of oil in non stick wok,add chopped cauliflower,potato,onion and salt and pepper,keep frying till the veggies are tender and mushy ,run through the blender to make puree,strain the liquid and boil in the same wok,add one tsp of milk,water as required ,and season with basil,chive or rosemary before serving.I had this garnished with cherry tomato and basil leaves.

Have tried lotz of recipes with Panch Phoran,but this one is awesome,recipe is adapted from Sandeepas post of Dhona Pata Chicken ,try this recipe from her space and i bet you guys will be amazed what magic panch phoran can add to dishes,and together with dhania chicken really tasted yummy,...;-) \

Thanks a ton Sandeepa for sharing this recipe,..;-) i guess this sums all for todays post cee u all soon,..tk cre nd happy bloggin...

Lemony Creamy Chicken Fry

I prepared this simple chicken fry with some leftover ingredients from my fridge,so there is no specific mesaurement of the ingredients ,

Recipe Name Lemony Creamy Chicken Fry
Preparation time 10 mins

for the recipe heat oil in non stick wok fry sliced onions and 2 to 3 cloves of garlic,in the time being in a mixing bowl place the chicken pieces approx two to three pieces,green coriander chutney,cream ,lemon juice,mix together,crush two cherry tomatoes and a green chili and transfer this mixture to the wok once the onions are half done,keep stirring and once chicken is semi tender ,season with salt,cumin powder,red chili powder ,turmeric powder and mix well,no need to add water as this one is dry recipe,before removing from flame sprinkle garam masala and remove from flame.Serve warm with anything,i had with wholewheat bread,...and what a meal it was,..ya its true there was no one at home with sisters out for shopping with advay i had to just cook for myself ,thus i truly both cooking and eating and ya its true sometimes cooking really acts like therapy for me,...:-),,,cee you guys soon enjoy the weekend,...till thn happy bloggin...

Chicken Kebabs perfect for winters

Neha prepared today kebabs in Oven,i thought she must have added lotz of ingredient as the kababs were really delicious,but i was wrong as the kababs preparation was very simple and with readily avaialble ingredients so if u wann prepare Kababs which just melts in your mouth here goes the recipe
recipe source Neha my sister

Ingredient needed
chicken 200gm
Ingredient needed for the marination
curd half cup
salt and pepper as per taste
kastoori methi one tsp
orange food colour
one tbsp of ginger,garlic and green chili
grated cheese half cup
sugar half tsp
red chili powder as per taste
oil one tsp
mix everything together and keep aside

preparation
preheat the oven for 10 mins at 150 degree centrigrade
marinate chicken and keep aside for 10 nutes
procedure
grill for 10 mins 200 degree centigrade
For Kabab masala
kasoori methi
chat masala
amchur
red chili powder
salt
mix everything together and sprinke on kebabs before serving.
Serve kababs with onion,chili and lemon wedges.

Enjoy the platter frens,ceeu all soon,happy weekend an dhappy bloggin,..

Something warm and comforting - Chicken Soup with Brussel Sprouts perfect for Winters

These days our meal at night is replaced by bowl of warm soup, so when Neha asked me to prepare soup for dinner I prepared  'Chicken Soup with Brussel sprout

Ingredient needed

Shredded chicken one cup approx 200gm

chicken stock 300ml

Brussel sprout two

Onion two chopped

Garli clove three chopped

tomato one chopped

dried red chili two

Cinnamon stick half inch

Black cardamom two

Olive oil one tsp

Salt as per taste

Goan Curry powder one tbsp

Blanched almond to garnish

Procedure

Heat oil in non stick wok’

Add cinnamon sticks,followed by black cardamom and dried red chili

Add chopped Onions followed by garlic cloves,

keep stirring till the onions are done add tomatoes and fry further for two minutes

add brussel sprout followed by goan curry powder and mix well

sprinkle salt followed by boiled shredded chicken

add chicken stock and let it simmer for some time,

once done remove from flame and garnish with blanched almonds.

Warm ,Comforting and Healthy what can be better than this specially in winters,..:-) happy week ahead frens cee u all soon,..:-)

Farfalle with herbed chicken ,...

Many a time we need to prepare something real fast ,something which is healthy ,tasty and yummy too,i asked Neha today noon whether she will have pasta for lunch,she readily agreed,out came all the ingredients from fridge,whatever was there,i saw few bulbs of spring onions,green chili thick one,soya leaves and chicken drumsticks.

As always i didnt had any recipe in my mind i chopped the veggies,kept the falafal for boiling,and on the other burner chicken drumsticks for boiling,if i had four burner stove i would have started frying the veggies too,..here goes the recipe for FARFALLE WITH FLAVOURED CHICKEN

ingredient needed for Farfalle with chicken flavoured with basil and fresh dill leaves

Preparation

boil one cup of farfalle and drain and keep aside

boil chicken drumsticks,shred and keep aside.

Ingredient needed

Chicken drumsticks two boiled and shredded

boiled and drained farfalle one cup

onion one chopped

thick green chili one chopped

soya/dill leaves shredded handful

spring onion bulb chopped

salt as per taste

pepper as per taste

dried basil leaves a pinc

olive oil half tsp

tomato sauce one tsp

Procedure

heat oil in non stick wok

add all the chopped veggies and stir fry for a minute or two

add shredded chicken followed by the dill leaves

keep frying on low flame till its done

add salt,pepper,dill leaves and basil

stir well,lower the flame and mix the drained farfalle

fry for a minute,remove from the flame and serve hot.

I prepared this in less than 30 minutes and liked the taste of chicken flavoured with basil and soya,..though this sounds weird i know,..anyways cee u all soon,..theres lot of plagiarism going around i hope u guys are aware,..;-(one of my pic is stolen too,..thanks to Sailaja who told me,..;-( i don know why people waste their energy stealing other people stuff and proudly dispalying it under their name i mean how can they be happy doing such mean things,..god only knows when such things end,..i hope to hear some good news soon,..till thn u guys take care,..:-)

Dinner of stir fried veggies and wok fried chicken drumsticks

Its not always that I am alone at home ,but today I was and with Advay sleeping in the evening  and hunger pangs in stomach i had to cook something for myself,I chopped some veggies stir fried them, roasted chicken drumstick on wok and enjoyed the meal alone,I didn’t knew what I was preparaing,I didn’t had any recipe in my mind it was just this and that from here  and there with no idea what the recipe would turn into,.

So here goes the recipe of Rosemary flavoured Chicken Drumstick with stir fried veggies,..

Ingredient needed for the stir fried veggies

Spring onion one

Green chili one

Onion one

Mushroom four

Baby corn three

Salt and pepper as per taste

Olive oil half tsp

Lemon juice half tsp

Kashmiri masala a pinch

Procedure

Heat oil in non stick wok

Once oil is hot lower the flame and all the veggies together

Sprinkle salt and peppaer  followed by the kashmiri masala and lemon juice.

Lower the flame and let it simmer for a minute or two.

Serve hot with the fried chicken drumstick.

Ingredient needed for the Rosemary flavoured chicken drumstick

Chicken drumstick one

Olive oil half tsp

Salt as per taste

Red chili powder a pinch

Lemon juice half tsp

Garlic clove two

Ginger chopped a pinch

Pinch of dried rosemary

Procedure

Heat half tsp of oil in non stick wok

Lower the flame and fry chicken drumstick

Sprinkle salt, red chili powder,rosemary,ginger and garlic

Mix well and cover and cook

Add few drops of water if it starts sticking.

Check for tenderness  and serve hot with the warm veggies.

I wont say that I was really happy with the preparation but I liked the meal as it was prepared real fast and with less ingredients,not spicy though bit bland but I guess sometime we need to eat food prepared this way don’t u guys think so,..and ya it did satisfied my hunger pang,so I wont mind trying this again with some other ingredients what ever I find in my pantry or fridge ,whenever I am alone at home and need to curb  my hunger pang,.ceeu guys hope u had fantastic weekend ,mine went attending class,and studying,..Enjoy the week ahead cee u all soon.,.,;-)

Wok Fried Chicken Drumsticks and Green Chili Fritters

In my last post I had mentioned about CHICKEN DRUMSTICKS which I was going to prepare for dinner ,with no recipe in mind I entered the kitchen,first thing which I do when I have no idea what I am goint to prepare is to look for ingredients in the fridge or in my pantry ,I saw kashmiri masala which I had got from Manali trip few months back,since it was just me for dinner I thought of experimenting with it,,,this is how I prepared Wok fried Chicken Drumsticks Served on bed of fried onion and tomatoes with fresh curd

Ingredient Needed

Chicken Drumsticks two

Kashmiri Masala hals tsp

Salt as per taste

Black pepper powder half tsp

Oil one tbsp

Green chili slit lengthwise one

Onion chopped lengthwise one

Tomato chopped lengthwise one

Preparation

Rub Kashmiri masala on the chicken drumsticks and keep aside.

Procedure

Heat oil in non stick wok

Once oil is hot lower the flame and slide the chicken drumsticks slowly in the wok

Sprinkle salt and black pepper on the chicken and keep turning the sides.

Once done drain on kitchen towel and keep aside

In the same oil add chopped green chili, onion and tomato and stir fry for few minutes.

Before removing from flame add the chicken drumsticks again to the wok, chicken shouldn’t be mixed with the onion and tomatoes.

Spread onion tomato mix ,place the chicken drumsticks on it and serve with fresh homemade curd.

This was my dinner two days back,…and ya I did sprinkled chat masala before serving…I know sometimes I over do myself ,and ya I again missed hubby and my sisters,..:-(

Its October already but delhi is the same weatherwise,today morning I read in newspaper that’s its gonna rain continuously for 3 to four days,I was quiet skepticalas since past few days itw as quiet hot,but I was wrong because it did rain today and this is what I prepared to celebrate Rain..Hari mirch BHAJI

…and this is how i prepared wash green chilies and keep aside,in a mixing bowl take half cup of chickpea flour ,salt hafl tsp,asafoetida a pinch,grated ginger garlic paste,make a smooth paste with water mix the chillies in the batter and keep aside,heat oil in non stick wok ,once oil is hot lower the flame and slide the coated chillies into the oil,keep turning till they are brown form both side.Serve hot with tea and chutney,...Rain was the reason i prepared them and the weather truly complemented the taste,,,,this plate of Mirchi Bhaji with tea if joining Aparnas Kitchen for High Tea Event started by Meeta of Whats for Lunch Honey,...

Will be back soon,..frens,..Happy Karva Chauth to all and a happy week,...:-)


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Malaidar chicken curry aam chutney ke sath with Coconut icecream with mango sauce

In my last post I had mentioned about something special which I had prepared  for my cousins who had come to visit us,..as they are very fond of chicken I thought of preparing chicken curry for them.Thought of going through tried and tasted recipes in my blog,but then thought of experimenting with the ingredients around,I had cream in fridge so thought of experimenting with cream and chicken

Chicken Malaidar

Ingredient needed

Chicken one kg

 Onion four chopped

Tomato two copped

Green chili one chopped

Ginger garlic paste one tbsp

Cumin seeds one tsp

Green cardamom crushed two

Salt as per taste

Oil to cook

Cream half cup

Garam masala powder one tsp

Mixture of half tsp each of red chili ,coriander and turmeric powder.

Preparation

In a clean bowl mix chicken with cream,Ginger garlic paste , mixture of masalas and crushed cardamom.

Keep aside,

Procedure

Step 1

In a non stick wok heat one tbsp of oil

Once the oil is hot add cumin seeds

Followed by chopped onion and green chili

Keep frying till onions are semi brown .

Step 2

Now add chopped tomatoes and salt

Mix well on low flame ad scrape ff from the sides.

Once oil is seen along the sides

Step 3

Add marinated chicken to the wok

And mix well with the tomato onion mixture.

Keep stirring cover and cook on low flame for few minutes.

Step 4

Remove from flame and serve hot with chapatti or rice

Add few drops of cream before serving.

Served with chapati,aam chutney and sirke wala pyaz.

For Keri ni Chutney(from my parsi cookbook)

Ingredient needed

Raw mango peeled and chopped one

Green chili one deseeded

Chopped ginger one tbsp

Chopped garlic one tbsp

Grated coconut two tbsp

Coriander leaves half cup

Salt as per taste

Procedure

Grind all the ingredients till soft.

Serve with dal chawal or sabji roti.

For dessert I had prepared Coconut icecream with mango sauce from my icecream book

Here goes the recipe of it

Ingredient needed

150gm grated coconut or coconut milk

cornflour one tbsp

egg yolk four

milk 600ml

caster sugar 115gm

cream 300ml

almond essence one tsp

Ingredient needed for the sauce

Ripe mango one

Sugar 2tbsp(I didnt add)

Lemon juice one tbsp

Orange juice 4 tbsp

Procedure

Step 1

Beat the egg yolk,sugar cornflour,almond essence,and one tbsp of milk.

Step 2

Prepare coconut milk of the grated coconut by running it in blender with 300 ml milk

Step 3

Pour the fresh coconut milk into heavy saucepan and stir in the rest of the milk.Bring the milk almost to a boil.

Step 4

Pour the milk over the egg yolks whisking constantly.Return the mixture to the pan and cook very gently ,stirring until thickened.

Step 5

Pour the custard into a bowl and cover it with greaseproof paper and leave to cool.

Step 6

Transfer into a freezer container and freeze for 3-4 hours,beating twice as it thickens.

For the sauce

Remove the stone from the mango  and put it in the food processor

Add the sugar,lemon juice and orange juice and process until smooth.

Pour it into a small jug and chill.

Serving suggestion

To serve,scoop the prepared ice cream into serving dish.

Add mango sauce and serve immediately.

Event entry

Malaiwala chicken curry goes to Vikis Potluck event

Coconut ice cream with mango sauce and aam chutney goes to Srivallis Mango mela.

Parents are joining us tomorrow morning ,neha my younger sis will be reaching delhi tomorrow midnight,nayani my cousion is here so from tomorrow its gonna be more fun,btw i have already packed my suitcase ,done with most of the shadi preparation,and ya before i forget today is our third marraige anniversary,..havent planned anything special maybe all three of us uhh sorry including Advay four we will dine out,..:-)chalo tk cre cee u guys soon,....