Wednesday, November 6, 2013

Fried Chicken Roast

Chicken is a common staple in most non-vegetarian household and that is the case with ours too. I am always experimenting trying to cook chicken in a "different" way with a "different" taste from the normal. And this recipe is a result of one such experiment and was a hit for us. It is a spicy curry more on the drier side.

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Serves around 5-6 people

For Frying
Chicken- 1 3/4 lb
Chilly Powder- 3 1/2 tbsp
Turmeric Powder- 1 tsp
Fennel Powder- 1 tbsp
Garam Masala- 1 tsp
Ginger Garlic Paste- 2 tbsp
Salt- to taste
Coconut Oil- 3 tbsp

For the roast
Coconut Oil- 2 tbsp
Onion- 1 1/2 (around 1.2 lb)
Ginger Garlic Paste- 1 tbsp
Tomato- 2 (0.5 lbs - chopped)
Chilly Powder- 1 tsp (Optional)
Water- 1 cup
Curry Leaves- 2 twigs
Salt- to taste
  1. Mix all the ingredients for frying with the chicken except coconut oil.
  2. Heat the 3 tablespoons of coconut oil and add the marinated chicken. You do not have to keep the chicken in the marinade for any period of time. The amount of oil used for frying will depend on the pan used to fry.  I used a ceramic pan which takes very little oil.
  3. Close the pan with a lid and let it cook for 6-7 minutes.
  4. Open the pan and let the chicken fry until it starts to slightly brown on the outside.
  5. Take the fried chicken from the pan and set aside.
  6. Add the oil needed for the roast to the same pan.
  7. Add the onions and saute until it starts to brown.
  8. Add ginger garlic paste and chopped tomatoes and saute until the tomatoes turn mushy.
  9. Add the chilly powder if you would like your dish to be on the spicier side and saute for 2-3 minutes.
  10. Add the fried chicken and mix well to coat with the onion.
  11. Adjust the salt, as needed.
  12. Add the water and mix well and let it cook well for 5 minutes. You can add more water depending on the amount of gravy you need.
  13. Add the curry leaves and serve the chicken roast.

This roast dish goes well with all rice dishes and breads I can think of! It is a quick and easy roast dish as well.

Saturday, October 26, 2013

Mushroom Spring Onion Masala

Mushroom has always been a favorite vegetable of mine. Hence when I happened to see this recipe in Vanitha magazine, I could not resist trying it out. Since then I have been making this dish every time I buy mushrooms, or rather I have been regularly buying mushrooms so that I can prepare this dish. So here is the recipe for you with a few variations from the original!

Serves around 4-5 people
Oil- 3 tbsp
Spring Onion- 8 stems
Onion- 1 (around 0.9 lb)
Ginger Garlic Paste- 1 1/2 tbsp
Turmeric Powder- 1 tsp
Chilly Powder- 1 tbsp
Kashmiri Chilly Powder- 1 tsp
Coriander Powder- 2 tsp
Cumin Powder- 1 tsp
Tomato- 1 (0.2 lbs - chopped)
Cashew nuts- 15 no:s (1.1oz.)
Mushroom- 1 lbs (each cut into 4-5 pieces)
Whole Milk- 2 tbsp
Salt- to taste
  1. Heat oil in a pan and add chopped onions and the white part of the spring onions (chopped).
  2. Saute until they turn to a slight brown color.
  3. Add ginger garlic paste and saute until the raw smell is gone.
  4. Add the chilly powder (both regular and kashmiri), coriander powder, turmeric powder and cumin powder to the sauteed onions and mix well until the raw smell is gone.
  5. Add chopped tomatoes to the pan and saute until they turn mushy.
  6. Boil the cashews in 4-5 table spoons of water for 2-3 minutes in a microwave and make a paste of it.
  7. Add the cashew paste to the pan and mix to combine well.
  8. Add the mushrooms and salt to the pan and mix well. 
  9. Cook it covered for 5-6 minutes.
  10. Add the milk and the green part of the spring onions to the dish and turn off the stove.

This dish goes well with special rice dishes like Ghee Rice, Fried Rice, Vegetable Biryani, Pulao etc as well as with Roti and Naan.

Wednesday, March 27, 2013

One Pot Vegetable Biryani

Its been a long time since I had a post in this space. Hoping addition of a little one to the family is a good enough excuse for the long absence! Its been a roller coaster ride this whole time with 2 kids. I am hoping I could post at much frequent intervals now, provided my laziness would give in :-)

I was thinking as to what my first post should be after this break. Given that getting things done much quicker is a bigger priority for me now, I look for extra quick dishes. This One-pot Vegetable Biryani is one of that kind - flavorful, yummy and quick at the same time. This can be eaten on its own and does not need a side dish, which is an added bonus! Also a good lunch box option for kids.

Serves around 5-7 people
Oil- 2 tbsp
Cardamom- 5
Cinnamon- 2 - 1" pieces
Cloves- 5
Onion- 0.5 lbs (1/2 of an onion - thinly sliced)
Ginger Garlic Paste- 2 tbsp
Tomato- 0.3 lbs (1 tomato chopped)
Turmeric Powder- 1/2 tsp
Chilly Powder- 5 tsp
Coriander Powder- 4 tsp
Garam Masala- 1/2 tsp
Mixed Veggies- 2.25 cup (12oz.)
Paneer- 0.5 lbs (small cube sized pieces)
Water- 5 1/2 cup
Lemon Juice- 1/2 tsp
Ghee- 2.5 tbsp
Basmati Rice- 2.5 cups
Salt- to taste
Cashews- handful
Raisins- handful

  1. Wash and soak the rice as the first step.
  2. Heat oil in a pan and add Cardamom, Cinnamon and Cloves when the oil is hot and saute for a few seconds.
  3. Add onions and saute until they start to turn brown.
  4. Add chopped tomatoes and ginger garlic paste and saute until the tomatoes are mushy.
  5. Add the turmeric powder, chilly powder, coriander powder and garam masala to the onion and saute until the raw smell is gone.
  6. Add the mixed vegetables and saute well with the masala.
  7. Add 1 1/2 cup of water and salt and let it cook for 5-7 minutes, until the vegetables are half done.
  8. Add the cubed paneer to the gravy and give it a stir.
  9. Add remaining water and lemon juice and let the water boil. Adjust the salt to taste.
  10. Drain the rice and add it to the boiling water.
  11. Add the 1 1/2 tbsp of ghee after adding the rice and mix well without breaking the paneer.
  12. Check in between and mix a little to make sure that the rice is not sticking to the bottom.
  13. Once the water is almost gone, turn off the stove and close the pan with a tight lid. Let it sit for 15-20 minutes.
  14. Open the lid and just stir it to make sure that the rice is cooked and the grains are not sticking together.
  15. Fry the cashews and raisins until plump in remaining ghee and add that to the rice for garnish.

It is a complete dish on its own. For an elaborate non-vegetarian meal or for serving to guests, add in dry chicken dish or beef dish which will complete the menu.
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