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Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts

14 August, 2013

Chicken 65

14 August, 2013





Chicken 65 is a hot and spicy, deep fried,lip-smacking chicken dish of South India. Thought of making this dish many times but somehow couldn't end up doing it.  It was raining heavily yesterday and so I made this yummy dish and served with hot coffee. It tasted great and everyone in my family enjoyed. Gobi 65, Mushroom 65 can also be made for the veggie lovers. Chicken 65 served in restaurants is usually fiery red in colour due to the addition of red food colour. But I used Kashmiri red chilli powder instead.

Ingredients:

  • Boneless chicken - 250 gms (cut into bite size pieces)
  • Yogurt - 1/2 cup
  • Kashmiri red chilli powder - 1tsp
  • Garlic paste - 1 tsp
  • Salt to taste
  • Maida/All purpose flour - 1 tsp
  • Red colour - 2-3 drops(optional)
  • For marinade:
  • Egg - 1
  • Cornflour - 2 tbsp
  • Kashmiri red chilli powder - 1 tsp
  • Ginger garlic paste - 1 1/2 tsp
  • Salt to taste
  • Lemon juice - 1 tbsp
  • Black pepper powder - 1/2 tsp
  • For tempering / tarka:
  • Oil - 11/2 tbsp
  • Cumin seeds - 1 tsp
  • Musterd seeds - 1 tsp
  • Curry leaves - 15-20
  • Green chillies - 4-5
  • Whole red chilli - 2-3(split in 1/2)

Method:

  1. Marinate the chicken pieces with the ingredients under - for marinade for atleast an hour.
  2. In a bowl, mix yogurt, kashmiri red chilli powder, garlic paste, salt and maida. Keep aside.
  3. Heat oil for frying. Add the marinated chicken pieces and fry on medium heat till the pieces are cooked nicely. Now increase the flame and cook till the pieces turn golden brown in colour.Drain on absorbent paper and keep aside.
  4. Next in a kadhai heat oil. To it add cumin seeds, mustard seeds, green chillies, curry leaves. Saute for a few secs.
  5. Now add the yogurt mixture and the whole red chillies.Stir well. To it add the fried chicken pieces and toss to mix the ingredients well. Toss till the chicken absorbs the yogurt mix.
  6. Remove onto a serving plate and serve hot as an appetizer with lemon wedges and onion rings.













05 August, 2013

Mughlai Shahi Chicken Korma

05 August, 2013

This is a famous Mughlai cuisine which is a gravy with mix of spices, yogurt nuts and butter giving this chicken curry a mouth-watering creamy taste. A traditional mildly sweet, delicious North Indian recipe. When I invited some of my friends yesterday I made this chicken dish and they all appreciated. It tasted really great Give this a try and I hope that you'd really enjoy it!
    

Ingredients:

  • Chicken - 1/2 kg ( with bones)
  • Yogurt -  1 cup
  • Onion - 2 (sliced)
  • Almonds - 8-10 ( blanched)  
  • Raisins - 20 
  • Garlic paste - 2 tsp
  • Ginger paste - 1 tsp
  • Turmeric powder - 1 tsp
  • Kashmiri red chilli powder - 2 tsp 
  • Cumin powder - 1 tsp
  • Coriander powder - 1tsp
  • Pepper powder - 1 tsp
  • Mace and Nutmeg powder - 1/2 tsp  each
  • Cinnamon powder - 1/2 tsp
  • Salt and Sugar to taste
  •  Coriander leaves

       Method:

  1. Marinate the chicken pieces with ginger garlic paste for 1 hour.
  2. Heat oil in a pan and fry the onion slices till brown. Keep on a paper towel. Now blend half of the fried onion, almonds, raisins with little water to make a smooth paste.
  3. In a small bowl take the yoghurt and add to it turmeric, red chilli, cumin, coriander, pepper powder, nutmeg, mace, cinnamon powder,salt and sugar. Whisk till smooth.
  4.  Heat oil in a pan and add whole peppercorns. When it crackles, add the chicken pieces and fry them till light brown on both sides. Keep aside.
  5. Next pour some oil in the same pan. Add cinnamon and cardamom pods and the almond, raisin and onion paste. Fry till oil starts seperating.
  6. Remove the pan from heat and wait till it cools a bit. Now add the yoghurt mixture and stir well. Transfer the pan again to medium heat.
  7. Add the fried chicken pieces and cook on medium to low heat for 20 mins or till the chicken turns tender. Adjust seasoning.
  8. Garnish with fried onions and chopped coriander leaves.
  9. Goes well with paratha, naan, pulao.  N'Joy!!

29 June, 2013

Chicken Stew

29 June, 2013

Chicken stew is a really healthy and delicious dish. My family loves it for its simple, yet wonderful taste. Loaded with the goodness of healthy veggies and heavenly chicken, this meal is very filling and you all are sure to like it. Kids also will love this stew very much-I'm sure. Do try this dish at home and hope you enjoy it as much as I did! (And don't forget to comment or subscribe! Njoy!)

Chicken Stew


Ingredients:

  • Chicken - 1/2 kg
  • Unsalted butter - 2 tbsp
  • Onion - 1 (sliced)
  • Garlic - 5-6 cloves (crushed)
  • Potato - 1 (diced)
  • Carrot - 1 (diced)
  • French beans - 7-8 (cut into 1" pieces)
  • Whole wheat flour /atta - 1 tbsp
  • Milk - 1/2 cup 
  • Chicken stock - 2cups
  • Black pepper powder - 1 1/2 tsp
  • Salt to taste

Method:

  1. Heat unsalted butter in a pan. To it add the sliced onion, crushed garlic, potato, carrot and saute for 4-5 mins on high flame. 
  2. Add whole wheat flour to the vegetables and saute for a minute. Next add the chicken pieces,salt and again saute for 8- 10 mins.
  3. Add chicken stock and pepper powder and bring to a boil. Cover and cook for 3-4 mins.
  4. Remove the lid and add the french beans, mix nicely and cook. Add milk, pepper powder and cook covered on medium flame for 7-8 mins.
  5. Serve hot with garlic bread / toast. Enjoy!!!
Chicken Stew-Preparation

Chicken Stew-Frying

Chicken Stew-OnPlate

28 May, 2013

Chicken Fried Rice

28 May, 2013

Chicken Fried Rice

One of my favorite rice recipes is Chinese fried rice. It is so delicious,simple and quick that I can't resist myself and end up making it  twice or thrice a week for lunch and dinner. This is a great way of using left over rice. My hubby loves this too. We make vegetable fried rice, egg fried rice,  and sometimes even mixed fried rice with prawn, egg and chicken. However, I am giving the recipe of chicken fried rice. Hope you like it! (And don't forget to comment or subscribe! Njoy!)

Chicken Fried Rice

Ingredients:


  • Cooked rice - 3 cups
  • Boneless chicken - 1/2 kg
  • Eggs - 2
  • Soya sauce- 3 tsp
  • Vinegar- 1 tsp
  • Oyster sauce - 2 tsp
  • Pepper powder - 1/2 tsp
  • Onion - 1 (chopped)
  • Garlic - 3 pods (crushed)
  • Chopped veggies - 1/2 cup (carrot, beans)
  • Spring onions 
  • Oil - 3 tsp

Method:


  1. Cut chicken into bite size pieces. to it add vinegar, soya sauce and pepper powder. Pour some oil in a pan and stir fry the chicken pieces till it gets fully cooked. Drain on paper towel.
  2. Beat eggs, fry in oil and scramble. Keep aside.
  3. Add 2 tsp of oil in a pan and stir fry chopped onion and crushed garlic for few seconds. Then add the chopped veggies and stir fry till they turn tender.
  4. Now add the cooked rice and stir fry for a few mins. Add soy sauce, oyster sauce and pepper powder to the rice.
  5. Add the scrambled eggs and chicken pieces and mix well.
  6. Fried rice is ready to be served garnished with chopped spring onions. N'Joy!!



Chicken Burger-Kids Special

Chicken Burger-Kids Special

My daughter's summer vacations have begun a few days ago and most of the days she wants a delicious evening snack. Earlier, I used to buy chicken burger but yesterday, I thought of giving it a try at home. My daughter also helped me to assemble the burger. It tasted delicious and she enjoyed it a lot. So, the next time friends come home, just serve this with fries and a drink. I'm sure they will have a blast. Do try it at home. (And don't forget to comment or subscribe! Njoy!)

Ingredients:

  • Chicken keema/mince - 500 gms
  • Onion - 1 (chopped)
  • Ginger garlic paste - 1 tbsp
  • Green chilli - 2-3
  • Bread crumbs - 4-5 tbsp
  • Pepper powder- 1 tsp
  • Coriander powder - 1 tsp 
  • Cumin powder - 1 tsp
  • Salt to taste
  • Lemon juice - 1 tbsp
  • Egg - 1
  • Burger buns - 6
  • Tomato - 1(large, sliced)
  • Mayonnaise - 4 tbsp
  • Tomato ketchup - 4 tbsp
  • Lettuce leaves - 6
  • Cheese slice - 6

Method:


  1. Take a large mixing bowl and put the chicken mince. To it add chopped onions, ginger garlic paste, green chilli, pepper powder, cumin-coriander powder, salt, lemon juice and mix nicely. 
  2. Next, add breadcrumbs and egg and fold it nicely.
  3. Shape into six patties from the mixture using hands.
  4. Refrigerate the patties for 30 mins.
  5. Heat oil in a pan and fry the patties for 4-5 mins on each side or till they are cooked nicely.
  6. Cut each bun into half and toast each side with a little butter.
  7. Now, place lettuce over the base of each bun. Top with a chicken patty, cheese, mayonnaise, sliced tomato and tomato ketchup.Cover it with the other half of the bun.
  8. Serve with french fries and drink of your choice.
Making the patties
Cooking the patties and toasting the buns

27 May, 2013

Chicken Korma

27 May, 2013

Chicken Korma

I love chicken and which non-vegetarian doesn't? Indian chicken gravies are the most flavourful and delicious. The good thing about chicken is that its very nutritious and obviously yummy. Whenever surprise guests come home this is the perfect dish. Chicken korma tastes best with rotis or rice. So enjoy and do try it out! (And don't forget to comment or subscribe! Njoy!)

Ingredients:

  • Chicken- 1/2 kg (with or without bone)
  • Garlic cloves - 3-4 (grated)
  • Ginger - 1"(grated)
  • Onion-1(large)
  • Green chillies - 2-3
  • Almonds -6-7(blanched and the skin removed)
  • Cashews- 6-7
  • Poppy seed - 1 tbsp
  • Yogurt - 3/4 cup
  • Milk - 1/2 cup
  • Pepper- 1 tsp(freshly ground)
  • Green cardamom - 4-5
  • Ghee/oil - 4 tbsp
  • Sugar - 1 tsp(optional)
  • Salt to taste

Method:

  1. Marinate the chicken with yogurt, ginger, garlic and salt for few hours or overnight in the refrigerator.
  2. Blend the onion and green chillies into a fine paste.
  3. Next blend the almonds, cashews and poppy seeds into a fine paste.
  4. In a pan, add ghee/oil. Add green cardamom and stir for 2 secs. Now add the onion chilli paste, salt, sugar and pepper powder and cook at medium heat for 3-4 mins. 
  5. Add the marinated chicken and cook for 5mins. or till the chicken is partially cooked.
  6. Next add the almond-cashew-poppy seed paste and cook in low to medium heat till oil starts to separate.
  7. Add milk and cook for 10 more mins with the lid on.Once  the chicken is cooked through remove from heat.
  8. Serve with rice or paratha/naan. N'Joy!!

10 April, 2013

Chicken Liver Curry

10 April, 2013

Chicken Liver Curry

Many people do not like chicken liver but it is one of my favourites. It has a lot of flavour and is rich in vitamins, minerals and other essential nutrients. A few days ago I made this, as my friends were coming over for dinner. They said it tasted awesome but couldn't guess what it exactly was. They were really surprised on hearing the main component-liver. One of my friends tried a similar liver curry and she loves liver now. So, hope you like it ! (And don't forget to comment or subscribe! Njoy!)

Chicken Liver Curry


Ingredients

  • Chicken/Mutton liver- 500 gms.
  • Onion- 2 (Chopped)
  • Ginger-Garlic paste- 2 tsp.
  • Oil- 2 tbsp.
  • Kasoori methi- 1 tsp.
  • Yoghurt/Dahi- 4 tbsp.
  • Red chilli powder- 1 tsp.
  • Turmeric powder- 1 tsp.
  • Cumin-Coriander powder- 1 tsp.
  • Coriander leaves and green chillies-For garnishing (Chopped)

Method:

1. Wash the chicken/mutton liver properly with water and cut into desired sizes. 
2. Heat oil in a pan. Add the chopped onions and fry till it turns slightly brown in color.
3. Add ginger-garlic paste . Saute for a while and add kasoori methi and the liver pieces. Mix well. 
4. Cook the chicken/mutton liver on a medium-high flame till they turn pinkish. Do not overcook as the liver may turn rubbery. 
5. In a bowl, mix yoghurt/dahi, turmeric powder, red chilli powder and cumin-coriander powder. Add this mixture to the sauteed contents of the pan.
6. Cook till the liver is done and then add chopped coriander leaves and green chilies. Stir well.
7. Garnish with onion rings and green chillies. Serve hot with rotis/ rice.




08 April, 2013

Chicken In Green Peas Gravy

08 April, 2013

Chicken In Green Peas Gravy

My daughter loves peas, especially shelling them and occasionally popping some into her mouth. I had a big packet full of green peas in my fridge. My husband suggested that we make green peas paste and use it in a chicken dish, just for variety. Peas are really helpful in weight management, anti-aging, removing wrinkles and maintaining a healthy immune system. That is why I was thrilled at the idea of making this healthy and full of proteins dish. It tasted superb. Hope you like it! (And don't forget to comment or subscribe! Njoy!) :)

Chicken In Green Peas Gravy

Ingredients:

My Ingredients

  • Chicken- 500 gms                        (boneless. cut in cubes)
  • Green peas - 250 gms
  • (boiled and made into a fine paste)
  • Yogurt - 1/2 cup
  • Onion (large)- 1 (paste)
  • Green chilli paste - 1 tbsp
  • Tomato - 3 (cut in cubes)
  • Ginger - 1 1/2 " piece
  • Garlic - 5 cloves
  • Turmeric powder - 1/2 tsp
  • Cumin powder - 1 tsp
  • Oil and ghee - 1 1/2 tbsp each
  • Salt- to taste
  • Sugar - 1 tsp
  • Whole spices(cardamom, cloves, bayleaf, cinnamon)
  • Fresh cream- 2 tbsp(optional)

Method:

1. Marinate the chicken pieces with green  peas paste,yoghurt, onion paste, green chilli paste,tomatoes, ginger and garlic paste for 1/2 an hour.
2. In a pan, add oil and ghee. To it add, the whole spices. When it starts to crackle, add the marinated chicken and stir well.
3. Add cumin powder, turmeric powder, salt and sugar. Cover with a lid and let it cook for 10-15 minutes.
4. When the chicken is cooked, add the cream and mix well. It makes the dish more creamier. (I didn't add the cream. You can very well use it.)
5.Garnish with fresh, boiled green peas and green chillies. Serve hot with parathas, naan or pulao.









03 April, 2013

Hot & Sour Chicken Noodle Soup

03 April, 2013

Hot & Sour Chicken Noodle Soup

Chicken noodle soup is a simple yet hearty meal in itself. I usually fill up my tummy with just the soup. It has Carbs in the form of Noodles, Proteins in the form of Chicken, Vitamins and Minerals from  the colourful Veggies and lots of flavour from the garlic, the sauces and stock. It was my daughter's idea to add a simple twist to the flavor-making the stock hot and sour. The slight change brought out an immense change in the flavor of the chicken noodle soup. It was awesome! So, do try it out! (And don't forget to comment or subscribe!! Njoy!!)

Hot & Sour Chicken Noodle Soup

Ingredients:


  • Chicken- 200 gm.
  • Chicken stock- 4 cups
  • Egg/Vegetable noodles- 1 packet
  • Soya sauce- 1 tbsp.
  • Vinegar- 1 tbsp.
  • Red chilli paste- 1 tsp.
  • Cornflour- 2 tbsp.
  • Ajinomoto- 1/2 tsp. (Optional)
  • Vegetables(Carrot, onion, beans, cabbage)- 2 cups(Cut into small pieces)
  • Parsley- For sprinkling
  • Spring onion- 1 stalk (Chopped finely)
  • Water-2 cups
  • Salt to taste
  • Sugar- 1 tsp.
  • Oil- 2 tbsp.

Method:

1. Bring a small pan of water to boil and cook the noodles. Drain under cool running water and drizzle some oil to prevent them from sticking.
2. Heat 2 tbsp of oil in a pan. Add garlic and stir. 
3. Next add the shredded cabbage, onion , beans, carrot and the shredded chicken. Saute for a minute.
4. Add the chicken stock. To it add, soya sauce, vinegar, chilli paste, salt, pepper and ajinimoto to the stock.  Stir and give it a boil.
5. Mix cornflour with 1/2 cup water and add to the soup. Boil the mixture. 
6. Cook on low flame for 4-5 mins. till the soup thickens and the raw smell of cornflour disappears.
7. Next I plated the noodles on the dish and serve the hot and sour soup on top of the noodles. You can even mix the noodles with the soup. But it was my daughter's idea of spreading the soup over the noodles. 
8. Serve hot garnished with spring onions.


01 April, 2013

Chicken Tikka

01 April, 2013

Chicken Tikka

After yesterday's chicken rezala, my tummy was craving for something dry and tasty. So,  I thought of making chicken tikka with simple and fragrant pulao. Boneless chicken pieces are grilled till they turn crispy from outside and tender from inside. To keep the tikkas succulent, chicken is marinated with cream, cheese and eggs and flavoured with ginger and garlic pastes. Vegetables are also inserted into the skewers to make it healthy and colorful. Hope you like it! (And don't forget to comment or subscribe!! Njoy!!)

Chicken Tikka

Ingredients:


  • Boneless chicken- 500 gm. (Cut into 2" pieces)
  • Capsicum-1 (Large)
  • Tomato-1 (Large-Cut into 1" pieces)
  • Onion-1 (Large-Cut into 1" pieces)
  • Chaat masala & lemon juice- To sprinkle

1st Marinade:

  • Vinegar- 2 tbsp.
  • Ginger-Garlic Paste- 2 tbsp.
  • Salt to taste

2nd Marinade:

  • Thick yoghurt- 1/2 cup (Hung for 15 minutes)
  • Thick cream- 1/4 cup
  • Any type of processed cheese- 30 gm. (Finely grated)
  • Egg- 1
  • Cornflour- 1 tbsp.
  • Green chillies(Chopped) - 1 tbsp. (Optional)
  • Coriander leaves- 2 tbsp. (Finely chopped)

Method:

 1. Wash and pat dry the chicken pieces. Marinate the chicken pieces with the first marinade for 30 mins.
2. Mix the items of the second marinade in a bowl. Marinate the chicken pieces in this mixture for 2-3 hours.
3. Arrange the chicken pieces on greased skewers, with the vegetables in between the chicken pieces.
4. Heat the oven or the gas tandoor. Place the skewers on a grill or a wire rack, brushed with some oil. Grill for 15 mins. turning once in between. Cook till chicken turns tender. 
5. Serve hot with rice or rotis. Sprinkle the tikkas with lemon juice or chaat masala. Njoy!!
Note: To cook the tikkas in the oven, place a drip tray under the wire rack on which the tikkas are placed, to collect the drippings.

31 March, 2013

Chicken Rezala

31 March, 2013

Chicken Rezala

During Mughal rule in India, Mughal emperors introduced the custom of fantastic, delicious and rich food. Kebabs, biryanis, various chicken and mutton gravies are some examples of luxurious Mughal food. Aminia,Shiraz, Rahmania and Arsalan are some leading restaurants in Kolkata which serve "Nawabi" style of food. Chicken rezala is a really tasty Mughal chicken dish and the delicious,white gravy has a light consistency. It is not very hard to make and tastes awesome with rotis, biryani or paratha. Hope you like it! (And don't forget to comment or subscribe! Njoy!!)

Chicken Rezala


Ingredients:


  • Chicken - 1 kg (with bones)
  • Cashew nuts - 25-30 gms (made to paste)
  • Whipped yogurt - 200gms
  • Fresh cream - 150 gms
  • Ghee/ clarified butter - 4 tbsp
  • Onion - 2 (made to paste)
  • Ginger paste - 1 tbsp
  • Garlic paste - 1 1/2 tbsp
  • Cumin powder - 1 tsp
  • Mace powder/Javitri - 1/2 tsp
  • Green chilli - 2-3
  • White peppercorn crushed - 1 tbsp
  •  Whole dried red chilli - 5-6
  • Cloves - 2-3
  •  Green cardamom - 4-5
  • Cinnamon - 2 sticks
  • Kewra essence/ Rose water - 1 tsp 
  • Sugar - 1 tbsp
  • Salt to taste
  • Hot water - 2 cups
  • Saffron - few strands
  • Milk - 2 tbsp
  • White oil - for cooking ( mixed with ghee)

Method:

1. Grind together onion, ginger, garlic, cashewnuts, green chilli  to a fine paste.
2. In a large bowl mix together, chicken, yogurt, cumin powder, sugar, cashewnut-onion-ginger-garlic paste, white pepper powder and little kewra essence. Mix thoroughly and let it marinate for 1 1/2 hour.
3. In a kadhai add oil and ghee. Add the whole red chilli, green cardamom, cinnamon, cloves.
4. Now add the marinated chicken pieces shaking off the marinade and stir for 5-7 mins. on medium heat.
5. Now add the remaining marinade and 2 cups of hot water. Cover and cook on low heat for 25-30 mins. till chicken turns tender or pressure cook to 2 whistles.
6. In a small bowl,  heat milk and add saffron.Pour over the chicken and mix well.
7. Add fresh cream to the chicken and check seasoning. Simmer and boil for 10 mins and add kewra essence/rose water. Remove from heat.
8. Garnish with red chillies. Serve with rice, pulao, biryani, roti/paratha.

s
Step 1 & 2
Step 3,4,5,6 & 7
Chicken Rezala With Roti

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24 March, 2013

Cantonese Chicken

24 March, 2013

Cantonese Chicken

Cantonese chicken is  an easy and super yummy traditional Chinese dish. I went to a restaurant called "Krystal Chopstick" a few days ago. I thought of ordering something new and ended up ordering Cantonese chicken. However, I loved the taste of it and had to try it at home. I searched many recipes but I didn't like any of them. So, this is my version of Cantonese chicken which is not very different from the actual recipe.
Hope you like it! (And don't forget to comment or subscribe! Njoy!!)

Cantonese Chicken

Ingredients:


  • Chicken breast - 1(cut lengthwise into 2" chicken strips)
  • Onion - 2  (cut into cubes)
  • Capsicum - 1
  • Ginger - 2"piece(grated)
  • Cornflour - 1/2 tbsp
  • Oil - 3 tbsp
  • Sesame oil - 1/8 tsp
  • Sugar - 1/2 tsp
  • Oyster sauce - 2 tbsp
  • White pepper powder - as required
  • Salt - to taste

Method:

1. Marinate the chicken strips with cornflour, a tbsp of oil to retain the juiciness of the chicken pieces. Set aside for 15-20 mins.
2. Add oil in a pan and when it begins to smoke add the ginger and stir for a few seconds. Next add the onions and stir thoroughly.
3. Add the chicken strips and stir well until the chicken starts to cook. When the chicken is cooked, add the oyster sauce, sesame oil, white pepper powder, salt, sugar and capsicum. Toss the pan a few times until nicely mixed. Remove from heat.
4. Serve hot with steamed rice. Garnish with capsicum.

Cantonese Chicken

18 March, 2013

Easy Penne Pasta With Chicken and Veggies In Tomato Sauce

18 March, 2013

Easy Penne Pasta With Chicken and Veggies In Tomato Sauce

Pasta with basic tomato sauce and chicken is a common weekly breakfast and sometimes a nightly occurence as dinner in my family. My daughter likes it a lot. This is a very simple pasta dish with buttery tomato sauce, chicken and cheese which can be prepared in just a few minutes.  Just try it out and enjoy!!

Easy Penne Pasta With Chicken and Veggies In Tomato Sauce

Ingredients:


  • Penne pasta - 2 cups
  • Ripe tomatoes - 4/5
  • Chicken - 1 cup ( boiled and shredded)
  • Boiled veggies - 1/2 cup (beans,carrot, cabbage)
  • Onion - 1 (finely chopped)
  • Red chilli flakes - 1/4 tsp
  • Olive oil - 3 tbsp
  • Water - 3 cups
  • Garlic - 2 tbsp (crushed)
  • Tomato ketchup - 2 tbsp
  • Oregano - 1/2 tsp
  • Salt and black pepper powder - to taste
  • Parmesan Cheese - 1/4 cup(grated)

Method:

1. Boil lots of water in a pot adding 1 tsp oil and salt. Add the pasta in the boiling water and stir. Cook the pasta till done or it turns tender.  Drain the pasta pouring a cup of cold water and keep aside.
2. To make the sauce, blanch the tomatoes for 5 mins. in boiling water. Then drain the water, peel and deseed the tomatoes and puree them in a blender.
3. Heat oil in a pan and add crushed garlic and onions and saute till translucent.
4. Now add the tomato puree, tomato ketchup, red chilli flakes(optional) and cook till it starts boiling. To it add oregano, salt and pepper powder.
5. Add the boiled veggies, boiled shredded chicken and cooked pasta to the prepared sauce, toss well and serve hot garnished with grated parmesan cheese. N'Joy!!

02 March, 2013

Chicken Tangri Kebab

02 March, 2013

Chicken Tangri Kebab

I was browsing through food blogs where I saw many delicious chicken recipes. The beautiful pictures just made me hungry.So I thought of making something. Last year, I had gone to Delhi and the kebabs at Khan Chacha's Kebab Corner at Khan Market were so delicious that the taste still lingers in my mouth. So, I tried to make this simple and delicious chicken tangri kebab! I am sure you would love it. Do try it out!! (And don't forget to comment or subscribe!! Njoy!!)

Chicken Tangri Kebab
CHICKEN TANGRI KEBAB

Ingredients:


  • Chicken legs - 6 pieces
  • Red chilli powder - 1/2 tsp
  • Pepper - 1/2 tsp
  • Jeera powder - 1/2 tsp
  • Coriander and ajwain powder -1 tsp each
  • Lemon juice - 2 tsp
  • Hung curd - 3/4 cup
  • Green chilli - 2/3
  • Coriander leaves - few
  • Grated ginger - 2 tsp
  • Oil - 1 tbsp
  • Garlic paste -1/2 tsp
  • Corn Flour - 2 tsp
  • Egg  - 1
  • Pinch of colour
  • Chilli powder - According to taste
  • Salt to taste

Method:

1. Squeeze the chicken legs. Pierce them. Sprinkle salt, chilli powder, pepper, jeera powder, coriander and ajwain powder and lemon juice and keep them aside for 30 mins.
2. In a bowl, add oil, ajwain, garlic paste, ginger, green chillies, coriander leaves and hung curd. Mix well.
3. Add cornflour, pinch of colour and egg. Mix these ingredients and blend it well in mixer.
4. Apply the paste over the chicken legs and marinate for  5/6 hours. 
5. Place the marinated chicken on the baking tray. Bake at 200 degreeC for 30 mins. Turn the sides of the chicken midway during the cooking process.
6. Serve hot with lemon wedges, onion rings and sauce.

23 February, 2013

Pressure Cooked Chicken Pulao - One Pot Meal

23 February, 2013

 Pressure Cooked Chicken Pulao - One Pot Meal 

Yesterday, I was delivered a surprise on behalf of my husband- a new pressure cooker. Its a Prestige apple with an induction base. I love the colour of the pressure cooker. Plus, its multipurpose-induction and gas. I simply don't know, but I love this pressure cooker. It looks so interesting and cool !
My new pressure cooker
 Well, I guess I am getting too much carried away with my pressure cooker. So, let me get to the point. As I got it only yesterday, I innaugarated it today by making delicious chicken pulao for lunch. The aroma filled the whole house. This pulao is quite easy to make in a very short time using a pressure cooker. As it is a one-pot-meal, it doesn't need to be accompanied by other side dishes and consists of almost all the nutrients- carbohydrates, proteins, fats etc. On busy days, when you don't have time to cook much, just make this and have a delicious and simple meal. (and don't forget to comment or subscribe! Njoy!)

Pressure Cooked Chicken Pulao - One Pot Meal

Ingredients:

For Marination

  • Chicken - 500 gms
  • Curd - 1/2 cup
  • Turmeric powder - 1/4 tsp
  • Red chilli powder - 1/2 tsp
  • Salt - 1 tsp

Other Ingredients:

  • Basmati Rice - 2 cups
  • Onion - 2 (sliced)
  • Tomato - 1 (sliced)
  • Ginger - 1" piece
  • Garlic - 5 pods
  • Red chilli powder- 1 tsp.
  • Green chillies(Chopped)- 2-3
  • Ghee - 3tbsp
  • Oil - 2 tbsp
  • Cashew & raisins - 1/4 cup
  • Whole spices -(cardamom-4/5, cloves - 3/4, cinnamon, bay leaves - 2/3)
  • Star anise- 2 (Optional)
  • Salt and Sugar to taste

Method:

1.Wash and soak basmati rice 10/15 mins. then drain the water and keep aside.
2. In a bowl marinate the chicken with curd, red chilli powder, turmeric powder and salt.
3. In a deep frying pan heat 1tbsp of ghee and oil and add the finely sliced onions and fry on medium heat till it turns brownish. To it add the sliced tomatoes and cook for 2-3 mins.
4. When the onion and tomato mixes nicely add ginger garlic paste,red chilli powder, chopped green chilli and saute for a few mins. 
5. Now add the marinated chicken pieces and combine nicely and cook on medium heat for 4-5 mins.
6. Heat 2 tbsp ghee in a pressure cooker and add the cashew and raisins, when they turn light brownish keep them aside. 
7. In the same ghee add the whole spices, and when they splutter add the soaked rice and shallow fry for 4-5 mins.
8. Finally add the cooked chicken, salt and sugar. Mix and add 2 1/2 cups of water and close the lid and pressure cook for 2 whistles.
9. When the pressure turns off, gently combine the rice with a fork. Garnish with the fried cashew and raisins and ghee on top.
10. Serve the yummy chicken pulao hot with cucumber-onion raita.

Step 2 & 5
Step 3 & 4
Step 6, 7, & 8 

Sending to: Indrani's Spotlight: One Pot Meal

03 January, 2013

Chicken Buttter Masala

03 January, 2013

Chicken Buttter Masala

This is one of my favourite dishes. Every month I try to make up a new dish. This month I thought that I would make a simple, yet mouth-watering dish. It's pretty easy to make. A pat of heavenly butter and a pinch of aromatic spices can change a dish so much. I even had to stop myself from eating it all up by myself. Hope you like!! (And don't forget to comment or subscribe!! Njoy!!)


Chicken Buttter Masala

Ingredients:

The ingredients. I made the cashew paste and green chilli paste later.

  • Chicken- 500 gms. (Boneless)
  • Vegetable oil- 2 tbsp.
  • Sugar- 3 tbsp.
  • Yellow food colour- Optional
  • Butter-70 gms.
  • Ginger-garlic paste-2 tbsp.
  • Green chilli paste - 1 1/2 tbsp.
  • Cashew paste- 3 tbsp.
  • Red chilli powder- A pinch
  • Water- 3 cups
  • Tomato puree 1 1/2 tbsp.
  • Curd- 75 gms.
  • Salt- To taste
  • Honey- 1 tbsp.
  • Black pepper powder- 1/2 tbsp.
  • Kasoori methi- Optional

Method:

1. Fry the boneless chicken pieces in vegeable oil. Add sugar and yellow food colour to get a better colour. Fry till the chicken turns slightly brown and gets caramelized. Keep aside .
2. Add butter to the oil remaining in the pan after frying. Next, add ginger-garlic paste, green chilli paste and cashew paste. Stir.
3. Add red chilli powder,stir and pour some water. To it, add tomato puree and curd and stir well.
4. Add the chicken pieces, salt and let it simmer for a few minutes.
5. Combine honey, black pepper powder and crushed kasoori methi with the contents of the pan. Honey gives a glaze to the chicken.
6. Garnish with a pat of butter and a spoonful of honey. Serve hot.

Step 1 & 2
Step 3,4,5 & 6

30 December, 2012

Chilli Garlic Chicken Balls

30 December, 2012

Chilli Garlic Chicken Balls

There was a chill in the air. My hubby had just returned from office and was ravenous. I just had a pack of Venky's minced meat in my fridge. I made these hot and fresh chilli garlic chicken balls and served them with hot coffee. My hubby and daughter loved it ! It was so easy and effortless, but the taste was awesome! Hope you like it ! (And don't forget to comment or subscribe!!)

Chilli Garlic Chicken Balls

You may also like: Chicken Cheese Balls
                   

Ingredients:


  • Chicken Keema/Mince-250 gms.
  • Onions-2 (Chopped)
  • Maida/Flour- As required
  • Ginger -1 tbsp. (Chopped)
  • Garlic -1 tbsp. (Chopped)
  • Ginger-garlic paste- 1 tbsp.
  • Green chillies -2 tbsp. (Chopped)
  • Coriander -3 tbsp. (Chopped)Eggs -1
  • Potatoes-2 (Boiled and mashed)
  • Oil for frying
  • Breadcrumbs- 2 cups
  • Salt to taste

Method:

1.Wash keema and drain the excess water.
2. Mix all the ingredients with the minced chicken.Keep aside for 1 hour.
3. Prepare small balls from the prepared mixture and coat well with breadcrumbs.
4. Heat oil in a pan and deep fry them till golden brown.
5. Seve hot with onion rings, ketchup/mint chutney.

The Ingredients and step 2. (I didn't use eggs. You can.)

Step 3,4,5

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