Orange Chicken

I can never get tired with chicken & there are so many ways to cook them. They are so versatile & tastes good even with just some salt & pepper. My freezer always has some chicken in stock. I probably cook chicken at least 3 to 4 times a week. Yes you heard me right... we are big time chicken eaters:) I cant think of a week without having them. The only time I hated it was when I was pregnant. I just couldn't stand the name, smell nor picture of a chicken dish. I don't know what that pregnancy harmone had done to me, that I hated to eat non veg & specially chicken. Well now coming back to today's post, this is a very simple chicken recipe which is very similar to many Indian Chinese chicken recipes. This is how I made it.

Serves: 4 people
Making time: 30-40 minutes

Ingredients

• 300 gms Boneless Chicken (Thigh)
• 1/2 cup All-purpose flour
• 3 Tbsp. Corn flour
• 1 egg slightly beaten
• 1.5 Tsp. Chilli Powder
• 3 Tbsp. Light Soya Sauce
• 2 tbspn chili sauce
• 1 Tsp. black Pepper
• 2 Green Chili Chopped
• 2 Tbsp Garlic minced
• 1 Tbsp minced Ginger
• Juice of 1 orange (1/4 cup)
• zest of two orange (4 Tbspn)
• Salt as per taste
• Less than 1/4 cup water
• hand full of chopped spring onions to garnish
• Cooking Oil for Frying

Method:

1. Make a semi thick batter with all-purpose flour, corn flour, eggs, salt & water. 
2. Dip the boneless chicken in this batter & fry it in hot oil for 3-5 mins. Remove them when they are cooked & set aside.
3. In a wok/ Pan add 2 tbspn of oil, fry ginger, garlic, green chili for a 30 seconds
4. Now add in all the sauces, Chili powder, pepper powder & fry for 1/2 a minute. 
5. Add orange juice,  the chicken toss well & fry this till all the sauces are blended well to the chicken.
6. Finally add in the grated orange zest &  chopped spring onions give it a good mix.
7. Serve this hot as appetisers or along with Fried Rice, steamed rice or anything that you wish to have:)

Sambal Belacan Prawns

In the last 4 months my son has gone on a school picnic for the 2nd time. This time it was to the Bollywood veggie farm. I hardly remember me having any kind of picnic while I was his age:) This time I dint accompany him but asked my maid to go along with him. I have noticed that he is very well behaved & friendly with my maid. If I am around he simply tries to throw tantrums & I find it very difficult to handle him outside. Last time I had a crazy time when I went along with him to the chicken farm picnic. This time My maid was saying that he was so good & quite that the teachers were surprised to see him that way. He is the naughty & loud one in the class:)

 I was just talking to my other Mommy friends & they too had similar things to share. The kids generally throw tantrums at their mom's & I think they love doing it. After all that enjoyment at the picnic, there was slight drizzle which has made my boy sick. He has been having high fever since saturday & is recovering now.

Since zion  was unwell we did not do much over the weekend. We just took him out in the evening for a walk to the nearby mall. We suddenly happened to taste Dulce le leche ice cream at Baskin Robbins & loved the taste. Since I had all the ingredients to make this, I tried this one & It turned out amazing! I will be posting this recipe soon.

Coming back to today's post, Ramadan being around the corner, I wanted to post as many non veg dishes as possible . You wont believe that I have more than 50 pending posts sitting in my laptop. I create most of my recipes, I have even forgotten how I made some of them:) This is a recipe that I tried from one of my fav chef's book "Best of Wan" I love his recipes & this chef is very entertaining. He is a very famous celebrity chef in Malaysia & Singapore. I rarely try his recipes, coz they are very rich & addictive:) If you love rich Malay food, then you must try out recipes from his books. This is Prawns sambal Belacan which is very similar to rendang curry. This is how I made it & I would have slightly modified to suit our taste.

Making time: 45 mins
cooking time: 25- 30 mins
Serves: 4 people

Ingredients:

• ½ kg / 1 pound of medium-sized Prawns cleaned
• 4 Tbspn oil
• Salt to taste
• 1/2 cup fry roasted decisated coconut
• 3 Tbsnp Thick coconut cream
• 2 tbspn Turmeric leaves finely chopped to garnish
• 2 Kafir lime leaf finely chopped to garnish
• 1 Tbspn Lemon juice

 

Paste Ingredients: (to be finely ground)

• 10 Shallots (Red Onions), peeled
• 15 dried Chilis soaked in hot water to soften and drain
• 2 Tbspn chopped lemon grass
• 1 Tbspn chopped galangal
• 3 Tbsp roasted dry Shrimps
• 3 Kaffir lime leaf chopped
• 1 Tbspn minced ginger & garlic
• 2 Tbspn chopped Turmeric leaf
• 1/4 cup water
• 1/4 Tspn Tamarind Paste
• 1/4 tspn Palm sugar (Jaggery)

Directions:

1. Heat Oil and sauté the Paste until fragrant. Lower the heat in order to not burn the spices. Cook slowly till oil surface or separates.
2. Add around 1/4 cup of hot water & bring this gravy to boil. Immediately bring down the heat & add thick coconut cream
3. Add in Turmeric leave, White Sugar (or Palm Sugar), and salt. Simmer until the gravy thickens.
4. Add in the Prawns and continue to simmer until the water from the prawns releases & cook until the gravy is slightly dry. This should take not more than 5 mins.
5. Turn off the fire and add in Kaffir Lime Leaves, turmeric leaves and roasted desiccated Coconut Paste. Stir them well.

 

Note:

1. Prawns cook really fast so do not over cook them. If you cook longer they will turn out chewy/rubbery.
2. Sometimes depending on the type of kadai you use, you might require more oil for frying the masala paste. So add it according to your preference
3. If you life the dish more spicy add more chili's if you want.
4. Try & serve this dish fresh to enjoy the juiciness of the prawns
5. I would advice you to use fresh Prawns or shrimps.
6. Since I dont like & stand the smell on ready Belacan paste, I skipped adding that & replaced it with dry roasted shrimps.

 

Paneer Butter Masala

I haven't slept well in the last 1 month properly. I am looking for a soundless 8 hour sleep & I don't know when that dream will come true. I had picked up some roast chicken from Fair price the other day & had fed Zion also some. After eating that he had a bad stomach pain & lose motion. Last night he was getting up every 3 hours with stomach pain & lose motion:(. My poor boy couldn't sleep well nor we could. Later got to know even hubby had a bad stomach. I rarely give outside food to Zion. Since he had mutton cutlets in the afternoon, I thought will give him some chicken for dinner. From now on I am not buying those roast chicken anymore. These roast chicken looks really nice & they are very cheap like 6 or $7 dollars for the whole chicken. Since I was out the whole afternoon shopping, thought will pick this up for dinner. Now I regret badly feeding my boy:(

Coming back to today's post, I was surprised to see No Paneer Butter Masala recipe in my blog. This is one dish I make so often at home. You know the most common dishes that we make are the missed out ones in the blog:) I figured it out that I also haven't updated recipe for Chicken Butter Masala. My Paneer Butter Masala recipe is always a hit at home & also among my friends. I find this recipe very simple & easy. No one can go wrong with this recipe. Depending on your diet you can add more cashews or cream. I mostly skip adding the cream part in my recipe when I make it for us. Some times I also replace cashew with Almonds & that too tastes very good but different. Never fry your Paneer while making butter masala. Frying it will kill the natural Paneer flavour & it will make the paneer hard. I have used fresh home made paneer in this recipe. I find home made paneer more softer & creamier. This is how I made it.

Cooking time: 30  minutes
servings: 4 people

Ingredients:

• 1 large onions chopped
• 2 large tomatoes chopped
• 1 Tbspn ginger garlic paste
• 1.5 cup Paneer cubes
• 1/4 cup cashew nuts
• 1/2 Tbspn coriander powder
• 1/2 tbspn cumin powder
• 1/2 tbspn chili powder
• 1/2 Tspn garam masala powder
• 1/2 Tbspn kasoori methi
• 1 Tspn cumin seeds
• 1 cup hot water or more if required
• salt as per taste
• 1 tspn sugar
• coriander leaves  & green chilis to garnish
• 1/4 cup cream or milk
• 1 Tbsp oil
• 1 Tbsp butter

Directions:

1. Soak cashew nuts in hot water for at least 20 mins & then make a paste of it.
2. Boil chopped onions in 1 cup of water until they are translucent & make a paste of this.
3. Soak the tomatoes in the hot water, peel the skin & puree the tomatoes in the blender or mixer.
4. In a heavy bottom pan, add oil fry cumin seeds for few seconds. Now add in ginger garlic paste, onion paste & tomato puree.
5. Cover the lid of the pan & cook this on low flame for about 5 to 6 minutes. Add a little water if required.
6. Now add in all the masala's except kasoori methi & saute well. Throw in 1 tbspn of butter  & sugar now in to the pan. Mix this well & keep sauteing for around 3 to 6 mins
7. When the raw smell goes off  & when you see fat separation, you can add in cashew paste & 1/2 cup of hot water. Saute this for a minute until its well combined.
8. Finally add in the cream, Paneer, Kasoori methi & mix well. Turn of the heat after one boil. Close lid & allow it to rest for at least 10 minutes before you dig in:) Add more water if you want.
9. Garnish the dish with coriander leaves, chopped green chilis  & some fresh cream.

Note:

• Make sure you keep the pan closed or else you will have a messy kitchen.
• You can add in some red colour if you want. This will make the paneer look like the restaurant style.
• Use fresh Paneer for the best taste. If you are using frozen Paneer, then soak them in hot water for atleast 1/2 hour so that they come back to room temperature.
• I havent added coriander leaves in this presentation but have added it just before serving this dish for dinner.

 

Pepper Chicken Masala

 

Tomorrow a friend of mine is visiting Singapore for a Dental Conference. Its gonna be fun because she is going to stay with us for a week. Now that she is around, I will also get introduced to a good Dental surgeon who can do my wisdom tooth surgery. Well Dental stuff is very very expensive here. I have enquired in couple of good places & they are charges are not less than $2000:(.  Hoping she will get me some discount too:) Well although our family is filled with Dentists, I never get the time back in India to get this done. Th last 2 visits Zion was little & I really dint have the time for this. Coz once the surgery is done I will be on bed for a week. So finally I am left with one option to do here in Singapore, as my Maid can take care of Zion while I rest.

So coming back to today's post, This is a Coorgi way of making Pepper chicken. This is my mother's recipe & I love this pepper fry. My mom would mostly pair this up with Akki Rotti & Kadambittu. I can still remember eating it almost every weekend while its raining outside. I made it Yesterday for dinner & my hubby couldn't stop eating:) Curry, spices, masala is all that he needs for food. He is game for any tasty Indian food. I kind of get bored with too much Indian. So, I am planning for Prawn Burgers for dinner tonight:) Well I have also taken a video recipe for this one. I will be publishing it as soon as I do the editing. This is how I made the Chicken Pepper Masala.

Ingredients:

• 1 kG Chicken cleaned & medium cut
• 2 Onions sliced thinly
• 2 Medium Tomatoes chopped small
• 1 Tbsp Minced Garlic
• 2 Tbsp Minced Ginger
• 2 Tbsp Lemon Juice
• 1 Tspn Chili powder
• 1/4 Tspn Turmeric powder
• 1 Inch Cinnamon Stick
• 4 Cloves
• 4 Cardamom pods
• 2 Bay leaves
• 1/2 Tspn Grated Nutmeg
• Garam Masala (Recipe below)
• 2 Tbsp Oil
• Salt as per taste
• Coriander leaves to garnish
• 1/4 tspn Sugar

Garm Masala

• 2 Tbsp Black pepper corns
• 1 inch Cinnamon
• 4 Cloves
• 5 Cardamom pods
• 1 Petal Star Aniz
• 2 Tbsp Coriander seeds
• 1 Tbsp Poppy seeds

Direction:

1. Wash the chicken well, drain water & set aside
2. Dry roast all the ingredients mentioned in the Garam masala & make a fine powder by grinding it in mixer.
3. In a heavy bottom Pan add oil, tip in minced ginger, garlic, cinnamon sticks, cardamom, cloves, bay leaves, grated nutmeg, Fry this for a minute. Now add in the onions & let it fry until pink.
4. Combine the tomatoes, Garam masala, turmeric powder, Chili powder & give it a good mix. Add 4 Tbsp of water so that the spices gets well combined. Fry this for 2 minutes.
5. Add in the chicken to this & give it a good mix. Season it with salt & lemon juice. Close lid & cook this on low flame for 15 to 20 minutes. In between saute once or twice. You needn't add water as the chicken will leave a lot of water while cooking. In case you want more gravy then add 1/4 cup of hot water. We never add water as its tasty this way.
6. After 20 mins of cooking check if the chicken is done. If done garnish it with sugar, coriander leaves & its ready to serve.

I could some how manage to take some pics of the making of Chicken pepper.

 

Chicken Stew

This is my 3rd post under occasion for BM #27. Stew is one main dish that is made in every Keralites House. Its made on every occasion be it wedding, festivals, parties etc etc... Since I am a half Mallu I make sure I make this dish once in a while. Appam & Stew are like love birds:) You will always see them together always. They are actually well paired & this dish goes very very well with Appams. I also made Appams but Unfortunately forgot to take a pic of it. Traditionally Stew doesn't contain any masalas, It is made with whole spices & coconut milk. Well I added in very little garam masala powder in this recipe, but I generally don't add otherwise. You can skip this if you want. Well there are many people who add in chicken Masala in Stew. If you add Chicken Masala than it will not have the taste of stew but chicken curry:)

This is a very delicate & simple recipe. Stew can also be made with vegetables, eggs or any meat for that matter. This is how I made it...

Ingredients:

• 1 Kg Chicken small pieces with bones
• 2 medium onions thinly sliced long
• 1 large tomatoes
• 3 green chili's slit
• 1 tbsp ginger & garlic coarse paste
• 1 Tbsp Lemon juice
• 1.5 can coconut cream or thick coconut milk (I use Kara brand)
• 1/4 Tspn garam masala powder
• handful of fresh curry leaves
• 3 Tbsp coconut oil
• 4 tbsp of fried Cashew nuts
• Salt as per taste
• 1/2 Tspn sugar
• 2 cups of water

Dry garam masala

• 2 inch cinnamon stick
• 3 cloves
• 5 cardamom
• 1 star aniz

Method:

1. In a pan add oil fry everything under dry garam masala for a minute.
2. Now add in ginger garlic, Onions, green chilis. Fry them until translucent.
3. Add the chopped tomatoes
4. Now add in chicken into this & fry until the water from chicken is drained off .This will take about 5 to 8 minutes.  
5. Now add in 2- 3cups of water, salt, lemon juice, sugar, garam masala powder & cook this until rolling boil. Finally add in thick coconut cream & keep stirring for a minute. Turn off the flame just before it reaches rolling boil. Garnish this with curry leaves & fried cashew nuts

 

Kadai Paneer

I love Paneer & I make Paneer dishes more often. I made this dish tonight for dinner to go along with Roti. Although I have made Kadai Paneer in the past many times, I thought of trying a different recipe this time. Upon doing some research, I really loved Rak's Kadai Paneer recipe. I just followed the way she had mentioned. Even I make the same way, except that I don't add coarse coriander & kasuri methi. This recipe turned out very good. Just a few changes in the ingredient really took my regular kadai Paneer recipe to a different level.

Ingredients

1 Cup Paneer cubes in room temperature
2 large tomatoes chopped
2 medium onion chopped
1 Medium green capsicum
2 green chili deseeded & slit
1 Tspn ginger & garlic chopped into small pieces
2 Tbsp Oil
1 Tbspn toasted & crushed whole coriander seeds
1 tspn Kasuri Methi
1/4 Tspn Sugar
Salt as per taste
Coriander leaves & 1/4 tspn of crushed corinders seeds to garnish
Masala powder

• 1 Tbsp Coriander powder
• 1/4 tspn turmeric powder
• 1 Tspn Kashmiri chili powder

Method:
In a Kadai/ Pan/ Wok add 2 tbsp of oil. Once the oil is heated add in crushed coriander seeds, ginger garlic pieces, onion & fry them till they are translucent. Now add in chopped tomatoes, green chilis,  all the masalas mentioned in the above list & fry them till you see fat separation. which will take around 3 to 4 mins. Now add in the kasuri Methi, salt, sugar give it a good mix. Now add the Paneer & cook this for a minute with closed lid. Finally add in the capsicum give it a good stir. Turn off the flame & close the lid. Garnish the dish with fresh coriander leaves just before serving. Kadai Paneer is ready!

Here is the step by step pictures

 

Malai Kofta

 

Malai Koftas are one of my favourite veggie recipes. Some how in the restaurants the koftas are not good. Although the gravy will taste good but the filling in the koftas will be just potatoes or a big lump of flour. I love to make this dish when i have guest at home. I made this last week when I had invited my friends family home for dinner. My friends inlaws loved this curry a lot & were all praises about my cooking skills. I have posted Malai kofta recipe in the past, however this one is a richer & better version. The gravy is very rich, the koftas are so flavourful & tasty. This is my hubbys fav dish too. This goes very well with Roti & Rice. Lets get cooking this now...

 

 

INGREDIENTS

For koftas
3 medium Potatoes, boiled and mashed
1/2 cup Cottage cheese (paneer), grated
2 Green chillies, seeded and chopped finely
1/5 cup chopped beans, carrots & green peas (Boiled & slightly mashed)
3 Tbsp Raisins
2 Tbsp chopped cashew nuts
1/4 Tspn Cumin Powder
1/4 Tspn Coriander Powder
1/4 Tspn Chili Powder
1/4 Tspn Garam Masala
1/4 cup Cornflour/ corn starch
Salt to taste
Oil for deep-frying

For gravy

3 medium Onions, roughly chopped
1 Tspn Cumin seeds
3 tablespoons oil
1 tablespoon Ginger garlic paste
2 Green chillies, chopped
1 Teaspoon Coriander powder 
1/4 TspnTurmeric powder
1 tspn cumin powder
1/2 cup Tomato puree
1/2 cup Fresh cream
1 tspn Garam masala powder
1 Tspn Kasuri Methi
1/ 4 Tsp Amchur Powder
1/4 cup Almond & Cashew nuts (Make a paste of this)
Coriander leaves for Garnish
Salt to taste

METHOD
For the koftas mix potatoes, paneer, all vegetables, masalas and salt. (Make sure the water in the vegetables are completely drained)Divide into 10 - 12  equal portions. shape them into balls, roll them over corn flour (Coat them) Heat sufficient oil in a kadai and deep fry the koftas till slightly coloured. Make sure the oil is very hot. Fry for around 3 to 4 mins.  Drain excess oil on absorbent paper and keep them warm.

For the gravy: Heat 2 tbsp Oil in a Pan, add Ginger garlic paste, onion & fry them till they are translucent. Now add in tomatoes & fry till the tomatoes are soft. Once this mixture is a little cool blend it & make a puree. In the same Pan add another tbsp of oil, cumin, blended puree, all the masalas mentioned in the gravy list. Fry this well for about 5 mins or until you see fat separation. Now add in the ground Almond cashew paste, Kasuri Methi & Cream. Bring this mixture to a boil & turn off the heat. Finally add in the fried Koftas into this gravy just before serving. Garnish them with coriander leaves. Yummy Malai koftas are ready.

 

Kolhapuri Chicken

 

 

 

Chettinad chicken & kholapuri chicken has a lot of common ingredients & it tastes also a lot similar. I love both the dishes & it tastes so good with Rice. I made this for lunch today & it was finger licking good. This recipe is adopted  from Sanjeev Kapoor's Khana Khazana. I have just made few changes to the recipe. The original recipe doesn't call for tomatoes but I have added some for a little tanginess. If you are bored with your regular chicken curries you must try this one. This recipe is filled with flavours & the aromas just fills your house & the neighbourhood:)

 

 

Ingredients:

1 Kg Chicken

8- 10 Dried red chili (Bedagi)

1/2 cup grated coconut

1 blade Mace

5 Cloves

1 Balck Cardamom

3 Green Cardamom

1 Inch Cinnamon syick

1 Tspn Cumin Seeds

1 Tbsp Poppy seeds

1 Tbsp Sesame seeds

8 to 10 black pepper corns

Pinch of Nutmeg powder

1 Tomatoes

1 Tbsp Ginger Garlic paste

3 Onion chopped

1/4 Tspn Turmeric powder

Salt as per taste

5 Tbsp Oil

5 red chilis (for tempering)

Coriander leaves or curry leaves for garnish

Method

For the masala paste, dry-roast the sesame seeds, poppy seeds, peppercorns, cumin seeds, cinnamon, green cardamoms, black cardamom, cloves, mace, dried coconut and Bedgi chillies separately. Cool and grind with a little water to a fine paste. Heat the oil in pan; add the red chillies, saute for a few seconds, remove from heat and reserve for garnishing. Add the onions to the same oil and saute till golden brown. Add the ginger paste, garlic paste and cook over medium heat for a few seconds. Stir in the ground paste and cook for three or four minutes over medium heat, stirring frequently. Add the chicken, mix well and cook over high heat, stirring continuously, for two or three minutes. Add half a cup of water and continue cooking over medium heat for three or four minutes, stirring frequently. Add the turmeric powder, grated nutmeg, tomatoes and salt. clods a tight lid and cook for about 10 mins. The masala should be quite thick and dry. Serve hot, garnished with coriander leaves and fried chillies

Note:

• Since cooking oil was over, I made this with coconut oil
• Since I dint have coriander leaves, I garnished the dish with curry leaves
• I also added tomatoes for some tanginess, which is not in the original recipe

Hainanese Chicken Rice

This dish is famous in Singapore and is incredibly easy to make; and brings a flavor of Singapore to your dinner table with minimum fuss. Just a few ingredients makes this dish very flavorful & delicious. Chili sauce is usually served as a condiment. I used reay made Chili sauce as its easily available in the super market.

Ingredients:

• whole chicken with skin on (1.3-1.5kg)
• 4 Star Anise
• 5 Inch Ginger roughy chopped
• 8 cloves of garlic roughly chopped
• 3 Tbsp light soya Sauce
• 1 Full pot water
• Spring Onion for garnish
• Salt as per taste

Method:

In a heavy bottom pan add all the above ingredients.( The chicken should be fully dipped in water) & slow cook this for about 45 mins to 1 hour (Untill chicken is soft & welldone) After an hour remove the chicken from the stock & keep it aside to cool down little. Traditionally they soak the chicken in cold water which I dint do, as I like my chicken to be served hot. Now cut the chicken into small pieces, garnish it with spring onions & serve it on top of the rice. The chicken stock can be either used as soup or can beused to make rice. The stock is extremly flavourful & delicious.

To make Chicken Rice

Ingredients:

• 2 cupsThai Fragrant Rice
• 3 cups chicken stock
• 2 Tbsp vegetable oil
• 2 Long Pandan leaf
• Salt as per taste

Method: Wash the Thai rice very well & keep aside. In a pressure cooker bring the chicken stock, pandanleaf, oil to boil. Now add the rice, salt & cook for about 5 to 7 mins. Now close the pressure cooker & cook until 1 whistle. Once the cooker is cooled remove & give the rice a good mix.

Note:

• If you dont get Thai rice in India than you can use Basmati rice.
• I am not sure if you get Pandan leaves in India... This adds in a lot of flavour to the rice.
• This is a very easy recip & anyone can make this:)

 

Chicken Rendang

 

 

I have been planning to try Malaysian recipes from a long time. To start with I tried this Rendang curry & It was really yummy. Very different from the Indian Curries. Most Malaysian recipes are very high in calories. They use a lot of coconut cream, deep fried items, shrimp paste in their cooking. I haven't tried many of their food varieties though. But when you go thru the recipes you will get an idea as to how fatten it is. But it tastes extremely good too:) Once in a while it is ok to have some rich food. I had this curry  in a restaurant about a year ago & I loved it. After doing some research on the net, I found this recipe good & tried it. This is how I made my Rendang.

 

 

Ingredients:

• 1kg Chicken, cut into 12 pieces
• 50ml Coconut Milk 
• 4 Tbsp Pan Roasted Grated Coconut
• 3 Kaffir Lime Leaves
• 2 Turmeric Leaves
• Salt as per taste

Ground Masla Paste

• 10 Red Chilis deseeded
• 15 dried Chilies softened in hot water, drain
• 15 Shallots (Small Red Onion), peeled
• 3 Garlic cloves peeled
• 8  Candlenuts
• 3 Tbsp  Lemongrass Sliced
• 1 inch Ginger peeled
• 1 Tsp Jaggery
• 1.1/2 Inch fresh turmeric peeled & chopped
• 3 Kaffir lime leaves
• 3 to 4 birds eye chili (Optional)

Method:

1. In a wok, add in Oil and stir-fry ground masala Paste. Simmer for 5- 8 minutes. Cover wok to avoid splatters.
2. Add in Chicken, Coconut Milk, and Turmeric Leaves, mix well with Gravy.
3. Boil for 30 minutes, or till Chicken becomes tender and the Gravy thickens. Wait till Oil separates to the sides.
4. Add in the roasted, pounded desiccated Coconut (Kerisik), 1 Tsp Jaggery and Kaffir Lime Leaves. Add salt and sugar to taste. Simmer till gravy thickens.
5. Dish and garnish with finely sliced Turmeric Leaves

 

 

 

 

 

Note:

• If you make it dry, you can have as appetizer. 
• I had it with steamed rice.

Paneer in Soya Sauce

I don't know which day it was in last week I dint have any veggies nor non veg to cook. My lill boy was down with fever for 5 days & I hadn't had time to do my grocery shopping. The only thing that was there in the fridge was Paneer. I wanted to make something really fast that could go with steamed rice, so just took some Paneer & stir fried them with soya sauce. This turned out really good. This dish will go well with Rice items. Preferably Basmati or Long Grain Rice. Here is the recipe


Ingredients


1 cup cubed Paneer
1 Large Onion diced
1 tbsp Garlic chopped
1 Tbsp Ginger chopped
2 Green chili chopped
2 Tbsp Light Soya Sauce
2 Tbsp Dark Soya Sauce
1 Tbsp Tomato Ketchup
1 Tbsp Oil
1/2 cup water
Salt as per taste
1/2 Tbsp Corn Flour mixed with 1/4 cup water
2 Tbsp Spring Onions to garnish


Method:
In a Pan add oil fry ginger garlic for a minute. Add in Onions saute for few minutes. Now add Paneer, green Chili, all the sauces, 1/2 cup water & cook for 2- 3 minutes. Finally add in the corn flour mixture to thicken the sauce & simmer for a minute. Garnish this with spring Onions.


Note: 

• Dont cook Paneer for too long as this can get rubbery
• Make it fresh & eat it fresh as reheating will spoil the taste & texture of Paneer & sauce

Serves 3

Mixed vegetable in Onion Sauce

Mixed vegetable in Onion Sauce

I have been making more veg food these days. I have decided to seriously lose weight this time (Like I always sayJ) before my Son Zion’s 1^st bday. I can’t believe there’s only another month left. Gosh… time really flies fast. My lill boy is all grown up now & I still remember he was so tiny weighed just 2.2 kg. Although he was born 5 weeks premature, he quickly got back to normal. May & June are the celebration months for us at home. This month it’s our 3 rd wedding Anniversary + my bday. June 14^th my hub’s B’day & 15^th My Son's . With so many celebrations & good food… not sure how many kgs Ill manage to loseL. Well I was really bored making the regular veggie food so tried some twist with the same ingredients.

Ingredients:

1 cup medium chopped Mixed Vegetable (I used Carrots, Beans & Cauliflower)

1 Big Onion Chopped

1 Tomato

1 Tsp. Ginger

1 Tsp. Garlic

1 Green Chili Chopped

¼ Tsp. Cinnamon Powder

1 Tbsp. Oil

Salt as per taste

1 Tbsp Spring Onions to garnish

Method: In a pan fry Garlic, ginger &  onions till they are translucent. Now remove them & grind ti a smooth paste. Add the paste back to the same pan. Add in Tomatoes, vegetables, 1 cup of water & salt. Close a tight lid & cook this on medium flame for about 8 mins or till the vegetables are cooked. Finally add in the green Chili, Cinnamon powder & simmer for 2 mins. Add in more water if required. This is a semi thick gravy & goes well with Dry Roti/Chapatis

Note:

• ·   I add in green chili at last because it gives a nice flavour to the dish
• ·   The main gravy is Onion sauce & the gravy will be somewhat whitish colour
• ·   You can add in any vegetable you may want
• ·   You can also add chicken stock if you want the tinch of chicken flavour