Chicken Kebabs

 

 

 

If you have visited or lived in Bangalore then you definitely would have tasted the Empire Chicken Kebab. This particular dish is fried in Dalda  and that’s why it’s got a very unique taste.  If you are an expert in analysing food, then you will know that there is not much of ingredient that has gone into making these Kebabs. But still there is an addiction towards this Kebab. When we go to empire, we just order Ghee Rice & full plate Chicken Kebab. Well my recipe does not taste same as Empire Kebabs, but better than that with good blend of spices. These Kebabs are very juicy & crispy.  The secret to making it juicy is in marinating at least for 3 to 4 hrs in the fridge & frying it slow to medium in oil.

 

Let’s get frying this juicy Chicken…

Serves: 5
Making time: 3 hours
Cooking time: 20 mins

Ingredients:

• 1 Kg Chicken Medium Pieces
• 1/2 cup All Purpose Flour
• 1/4 cup Corn Flour
• 2 Tbsp Kashmiri Red Chili Powder
• 1/2 Tsp Cumin Powder
• 1/2 Coriander Powder
• 1/2 Tsp Garam Masala Powder
• 1/2 Tsp Chaat Masala Powder
• Pinch of Carrom seeds (Ajwain)
• 2 Tbsp Lemon Juice
• 2 Eggs beaten
• 1 Tbsp Ginger Garlic Paste
• Salt as per taste
• Oil for Deep frying

Red Food Colour Optional (I dint use it. Kashmiri Chili gives good natural red Colour)

Method:

1. Beat an egg & add all the above ingredients mentioned. If required add in a little water to make it a thick paste.
2. Massage the Chicken pieces well with this paste & keep it in the fridge for at least 2 to 3 hours.
3. Heat around 200 - 300ml Oil in a Pan & turn the gas to low flame. Now fry the chicken for 5 minutes in low flame turning them once in between. Fry for another 3 minutes on medium flame & finally on high flame for a minute. 
4.  Juicy crunchy Fried Chicken Kebabs are ready.

 

Happy cooking & eating:)

2 weeks recipes pending

Chicken Vindaloo

Vindaloo is an Indian curry dish popular in the region of Goa. However, it is known globally in its Anglo-Indian form as a staple of curry house menus, often renowned as a particularly spicy dish, though it is not necessarily always the hottest available. The name Vindaloo is derived from the Portuguese dish "Carne de Vinha d' Alhos", which is a dish of meat, usually pork, with wine and garlic. The Portuguese dish was modified by the substitution of vinegar (usually palm vinegar) for the red wine and the addition of red Kashmiri chillies with additional spices to evolve into Vindaloo. Alternative terms are vindalho or vindallo.

I have been looking for the traditional recipe however non of them available on the net fancied me. So finally with few spices from here &there. My own version of ingredients made this beautiful tasty, tangy, spicy Vindaloo Curry. My husband & I just couldn't stop licking our fingers. This is a unique curry &has a good blend of Indian & international ingredients. The flavors are awesome & its so different from our regular indian curried. This is a must try. So lets get cooking this...

Ingredients:

6 Chicken legs with Thighs (You can use any pieces) Apx 750 gms

2 Tbsp Kashmiri Chili Powder (Everest Brand is the best)

1/2 Tsp Turmeric powder

1/4 Tsp Cumin Powder

1/4 Tsp Coriander Powder

1 Inch Cinnamon

3 Cloves

1 Tsp Cumin Seeds

3 Black Pepper corns

2 Tbsp Garlic Pods chopped

2 Tbsp Ginger chopped

2 Tbsp Tomato Paste

2 Tbsp Apple Cider Vinegar

1 Tbsp Rice Wine Vinegar

1 Large Onion sliced

3 Tbsp Oil 

Salt as per taste

Method: In a heavy bottom Pan/ Kadai fry the Onions till golden brown, remove them from pan. In the same pan now fry garlic, ginger, Cinnamon, cloves, cumin seeds, pepper corns, tomato paste on medium heat for 5 mins. In a Blender/ Mixer put all the fried ingredients, all masalas mentioned above & vinegar. Make this into a smooth paste. 

Now marinade the chicken in this paste & set aside for 2 hrs. (If you marinade, the masalas will blend well into the chicken. I dint marinade as I dint have so much time:( ) Now in the same Kadai add in the chicken fry this for 5 mins,  add 1 big cup of water & slow cook this on low flame for 15 to 20 mins. Garnish this with coriander leaves. I didn't so as I did not have the stock.

Note: 

• You can use regular distilled Vinegar
• You can add more Chili Powder if you want is very hot &Spicy
• Add more water if you want more gravy. Mine was semi thick gravy

Tofu & Chicken Nugget Canapes

 It was Sunday already & my weekly grocery shopping was still pending. However I was planning to buy them in the evening. While doing my pantry check just found some frozen Chicken Nuggets & pressed Tofu (Soya) In the fridge. Wanted to make something interesting & Canapes idea just popped into my head. This is a very easy recipe & this Canapes tasted yummy.

 

Ingredients:

 

• 1 Pack pressed Tofu (Soya) (You can use Paneer as well)
• 5 Pan fried Chicken Nuggets
• Half green Capsicum
• Half Onion
• Small Piece Green Apple cut into small chunks
• 1 Tspn Chili Powder
• 1/4 Tsp Cumin Powder
• 1 Tsp Lemon Juice
• Pinch of Turmeric powder
• 5 Tbsp Breadcrumbs
• 1 Tbsp Oil for Pan frying

 

Method:

 

1. Make a thick paste of Chili, Cumin, Turmeric, salt & Lime juice.
2. Cut the Tofu into square shape & marinate it with the paste for about 20 mins.
3. Now coat them with breadcrumbs  & Pan fry them on both sides.
4. After this is done, just pan fry the Capsicum & Onion (Cut them into square as well) By doing this the raw smell goes off.
5. Finally arrange them the way you want.I have placed a small slice of green apple on top. If you want you can place a tooth pick in the center.

 

 

 

 

 

 

Eggplant in Peanut Sauce (Bagara Baingan)

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Chicken Ghee Roast

My mouth starts watering when I hear Ghee roast:) Well this time when I made this I used the powders unlike I ground masala to paste in my Prawn Ghee roast Recipe. I made this yesterday for lunch & I just couldn't stop licking my fingers & the plate too... I used chicken thigh with leg for this dish. But you can use any pieces that you like. I feel with bone it tastes great. Well Its called Ghee roast , but do not be afraid! there's not much ghee in there in my recipe:)


Ingredients

• 4 Chicken full legs with Thighs
•  2 Tbsp Kashmiri Chili
• 1/4 Tsp Cumin Powder
• 1/4 Tsp Coriander powder
• 2 Tbsp Ghee/Clarified Butter
• 1 Tsp Coconut Oil
• 1/2 Tsp Turmeric Powder
• 2 Tbsp Lime Juice
• Salt as per taste

Method: Marinade Chicken with Lime Juice, salt & Turmeric powder for at least an hour. Cook this chicken in a Pan with little water & keep it aside. Now take half cup of water & mix Chili,cumin, coriander powder & set aside. In  heavy bottom Pan / Kadai add in the Ghee/ Clarified Butter & the mixed masala. Cook this on low heat for 3 to 5 mins till you see fat separation. Finally add in the cooked chicken , stir well & cook for another 5 minutes on low heat. Once the masala is blended well into chicken finally add in the coconut oil & turn off the gas.  Yummy easy Chicken Ghee roast is ready. 

Note:

• Use Kashmiri Chili as its not very spicy so you can freely add in 2 Tbsp. If not this dish will get unbearably  hot:)
• Adding coconut oil at the end enhances the taste of this dish.
• There is no added color in this dish. The Kashmiri Chili gives this deep red color to the dish 

Gherkin Fry with Toasted Almonds

Off late I have been trying out different veggies in my diet. I made this for dinner tonight & it tasted good:). I never get this veggie as I don't like it. But thought will try making a dry fry. Gherkins are called as Thondekai in Kannada & Thindora in Hindi I guess. Its a very simple fry but tastes great. Being a great non veg fan I liked it & will get this more often.

Ingredients:

1 Cup cleaned & cut Gherkin

1 small onion chopped

2 cloves of Garlic chopped

1 Tspn Chili Powder

1/4 Tspn Turmeric Powder

8 to 10 Toasted Almonds

1 Tbsp Oil

Salt as per taste

Method: In a pan add oil fry onion & garlic till golden brown. Now add in Chili powder, Turmeric, salt  &Gherkins, Fry this on simmer for about 8 mins. Garnish this with toasted almonds.

Mummy's Special Mutton Curry

My Mom makes the best Mutton curry & I have taken this recipe from her to make this tasty curry. Its very difficult to get good quality Mutton/ Lamb near my house so I have to make a trip all the way to Mustafa to buy Mutton.


Here the recipe....


Half Kg Mutton/ Lamb
1 Big Onion thinly sliced
1 big Tomato chopped
1 Bay leaf
2 cloves of garlic chopped
1 Tbsp Cooking Oil
1 Big cup of water
Salt as per taste
Method:
In a Pan/ Pressure cooker fry the onions to light brown. Add in the garlic, bay leaf & mutton/Lamb. Fry this for 5 mins till its fragrant & dry. Now add in the tomato, salt & 1 big cup of water. Pressure cook this for 8 to 10 mins or up to 3 to 4 whistles. It may vary depending on the quality of Lamb. Some take a lot of time to cook.


For the Masala
1  Tbsp  Coriander seeds/powder
1 Tbsp Cumin Seeds
1  Tbsp  Kashmir Chili Powder/ Whole red chili
1 Inch Cinnamon
2 Cardamon
2 cloves
1 cup grated coconut
1 Tbsp Fresh Ginger & Garlic pieces/Paste
1 Tbsp Lemon juice
1 Tbsp Coriander Leaves


Method: Dry roast the above in ingredients except( lemon juice & coriander leaves) in a pan & make a fine paste of it in a mixer or blender . In a heavy bottom Pan add in oil & fry the above masala for 5 mins. Now add in the cooked Lamb/ Mutton along with its stock & simmer for 10 mins. Garnish with Coriander leaves. I dint have stock & hence dint add this.

Milk Halwa

Had seen this recipe in a Cookery show on TV. It was actually Milk Burfi & the one I tried out turned out to be Peda or you can call it Milk Truffles as well:) . I am not disappointed as it tastes very good.


Ingredients:
1 Ltr Whole Milk
2 tbspn Curd
100 gms Sugar
1/4 tspn Cardamum Powder
1 tbspn Maida / All purpose flour
2 tbspn Chopped Almonds
Few Almonds to garnish on top
Pinch of Salt


Method: Mix Milk, Maida very well & heat it in a heavy bottom Pan. When its boiling well add in the curd, let it curdle. Keep boiling this on low flame till it becomes thick. Now add in sugar, Cardamom powder, chopped Almonds & salt. Keep stirring at this stage and this will get thick & sticky. Now you can take it off the gas and pour this in a greased Plate. You can serve it the way you want. either cut like burfi, Halwa or in a shape of ball like the way I have presented it.


Tip: 

1. After I added sugar, I transferred this to a non stick Pan as it was easier to manage this.
2. Kitchen will get messy while this is boiling as it will start spluttering.
3. I used Ghee to grease the plate and also to make them round in shape
4. This dish is rich & sweet so cant have lots. I have stored them in the fridge:)

Juicy Parsley Chicken Kebab

From the time I have had Chicken Peri Peri from Nandos, I have become a big fan of this dish. Well I googled & got the recipe. However didn't have the ingredients at home to make it. I tried making this dish which is very similar to Peri Peri. Very simple recipe with very little ingredients but great taste I must say! . My hubby was just feasting on it & going on praising about how juicy & tasty it is:). 

In the 2 pictures you can see that the chicken looks different. Yes, you are right. The recipe is the same for both but the cooking process is different. The second one was baked in the oven with wrapped silver foil. So this one was very tender & juicy hmmmmmm... Cooking time 40 mins. The first one was Pan fried, this too was juicy & had a unique earthy flavor due to roasting. 

This is how I made it:

1. 6 Chicken Thighs
2. 4 tablespoon yogurt
3. 4 Tbspn Parsley/ coriander leaves
4. 3 Cloves of Garlic
5. 4 Green Chilies
6. 1 whole Lemon juice
7. Salt as per taste
8. 1 tbspn Cooking Oil

Method: Blend/ Mixie 2 to 7 to a smooth paste & Marinade the chicken with this paste. Set this aside for at least 4 hours in the refrigerator. If you want it very moist juicy than cook this is the oven covered with wrapped silver foil at high temperature for about 30 mins  & 7 mins with unwrapped foil. Sprinkle 1 tbspn oil over the chicken before wrapping.

If you want to make it real fast & dry than Pan roast it with 1 tbspn of oil. Cook this on low flame for 10 mins covered with a tight lid. Keep turning them in between to avoid the chicken from getting burnt.

Even though the recipe is same for both the taste is absolutely different & heavenly!