Monday, June 27, 2011

Chicken 65!!

" Are you Ready to Stumble 
If YES,  then just Relax n' Let go of the Steadiness !! "
"Sit on your Rocking Chair or a Deck Chair and Tantalize your tongue with the Juicy n' Spiced Up 
Chicken 65 and a Bottle of Wine ! "

1 lb Chicken (1/2 kg approx, cut into small pieces)
4 tsp Red chilli powder
2 tsp Kashmiri Red Chilli powder(for color)
1 tsp Cumin Powder
¼ tsp Garam Masala powder
5 tsp Lemon juice
1-2 tsp of Conflour
1-2 tsp Ginger garlic paste
2 cup Oil (for deep frying)
1 Egg
a Pinch Orange red food colour (optional)
a Pinch Turmeric powder (optional)

For Tempering:-
1 tsp of cumin seeds(optional)
2-3 tbsp of Yoghurt mixed with 1/2 tsp each of red chilli powder, garam masala powder and kashmiri red chilli powder
5-6 Tempered curry leaves
Finely chopped Cilantro leaves (for garnishing)

1.Wash and cut the boneless chicken in desired size, small portion tastes good but don't cut them very small.
2. Take a deep bowl, mix red chilli powder, kashmiri red chilli pwder, cumin powder, turmeric powder, salt, garam masala, cornflour, egg, food, colour, ginger-garlic paste and lemon juice.
3. Make a thick paste.
4. Now add the chicken pieces to this and rub to coat the chicken with the masala.
5. Marinate this for at least an hour in the refrigerator.
6. Heat oil in a kadai and deep fry on medium high flame until done. This should not take more than 5-7 minutes.
8. In another flat bottom pan, add a tsp of oil, add the curry leaves, cumin seeds and let it splutter.
9. Add the yoghurt mixed with spices and saute well for a minute on low flame.
10. Add the deep fried chicken to the yoghurt mix and saute for a minute or two.
7. Drain excess oil and garnish with cilantro.
Serve with lemon wedges and onions rings.

Saturday, June 25, 2011

Rogan Josh!

            Shor in the City ? BCUZ therz (Rogan) JOSH in the KITTY !!
1 kg/2.2 lb of Clean and cut lamb 
1 Cup of whisked yoghurt
4 Cloves
1 -2'' Stick of cinnamon 
3 Black cardamom pods
2-3 Bay leaves
2 tsp of Red chilli powder
2 tsp of Ginger powder
4 tsp of Aniseed powder
1 tsp of Garam masala powder
1/2 tsp of Saffron(optional)
3/4 Cup of Ghee
A pinch of Asafoetida
2 Cups of water
Salt to taste

1. Marinate the lamb pieces in yoghurt, cloves, cinnamon stick, black cardamom and bay leaves for 10 minutes.
2. Heat oil in a deep pan, add the lamb pieces and cover it till it stops spattering.
3. Add salt and asafoetida and stir.Cook on medium heat till the yoghurt dries. 
4. Lower heat, and stir briskly to prevent from sticking.
5. Sprinkle a little water and stir till the meat browns.
6. Repeat this twice, cook till the oil separates.
7.  Add the red chilli powder mixed with a little water.
8.Cook on high heat, stirring briskly. Add water, ginger powder and aniseed powder.
9. Cook for 10-15 minutes. 

10. Soak saffron in 4 tsp of warm water, grind and add to the lamb.
11. Cook until the lamb is tender and oil begins to separate.
12. Sprinkle Garam Masala and Serve Hot with Egg Parantha!

Kathi Kebabs/ Mumbai Frankie Rolls!

"Undoubtedly The Best Roll on my Blog!!
 It's my all time favorite-quite a belly filling roll...
...seriously delicious!"

Ingredients :-
For the filling:-
500 gm/1.1 lb of Boneless Chicken cut into 5cm pieces
2 tbsp of Chopped onions
1 tbsp of Chopped tomatoes
2 tbsp of Ginger-garlic paste
1 tbsp of Coriander powder
1/2 tsp of Turmeric
1 tsp of Garam masala powder
2 tsp of Chopped hot green chillies
1/2 cup of Thick Hung Curd(for marination)
1 tbsp lemon juice
1 tsp of Amchur powder
1/2 tsp of Red chilli powder

For the Salad Filling:-
1 Finely sliced large red Onion 
5-6 tbsp Finely chopped fresh coriander leaves
5-6 tbsp of Green Chilli Chutney
5-6 tbsp of Mint Chutney diluted
5 tbsp of Chaat powder(optional)

For the Parantha:-
(Use Medium Sized Phulkas or Chapatis)
3 cups of Refined Flour(maida ) OR Whole Wheat Flour (gehun ka atta)
Water  and 1 tsp oil to knead
3-4 tbsp of Vegetable oil for frying
½ tsp of Salt
12 Eggs

(I)1. Mix all the ingredients except for chopped onions and tomatoes and marinate for at least 2 hours.
2. Skewer the kebabs and cook on embers of charcoal fire or bake at 180 deg C/350 deg F for 20 min or till soft and done.
3. In a pan, heat 1 tbsp of oil and  add 1 tsp of the ginger-garlic paste and saute.
4. Add the chopped onions and saute some more.
5. Now add the chopped tomatoes and saute some more.
6. Remove the kebabs from the skewers and add them to this pan of chopped onions and tomatoes and saute for about 4-5 minutes or until some oil separates. (Do not add water, we want the chicken to  be moist and juicy and not watery)
7. Remove the dry chicken pieces/ chicken kebab masala  from the pan and keep it aside. 

(II) For the Salad Filling- Mix all the ingredients together in a bowl and keep it aside.

(III)1. For the Parantha-  Using sufficient water, knead the flour gently to form a soft dough. Cover and keep aside for 15 minutes.
2. Divide the dough equally into 12 balls. Now roll out each ball in approximately 18 cm or 20 cm rounds.
3. Medium heat the griddle and lay the rolled chappati on it.
4. When one side is slightly cooked, turn and cook the other side similarly.
5. Add 1 tsp oil on each side, spread evenly and lightly fry both the sides.
6. Now break an egg over the parantha and spread it evenly. 
7. Pour a little oil on the egg and the sides. When the egg is done, remove the parantha and keep it aside.
To assemble the Kathi/Frankie- spread a sheet of grease proof paper, place the parantha on it topped with dry chicken pieces/ chicken kebab masala and the salad filling.
Roll together and serve hot with green chilli chutney and mint chutney.
"Tadaa !!! Your Belly Filling Portion is Ready!! 

Friday, June 24, 2011


"आठ्व्नीतली एक संध्याकाल"  
झीरपीत पाउस, थंडगार वारा, गरमा गरम तव्यावार्चे  गरमा गरम Uttappae आणि मित्र परिवार बरोबर रमत गमत बघितलेला एक दमदार मूवी !
 Any Such Utta(m)ppam incidents to share ?

3  Cups of boiled rice
1-1/2 Cup of black gram
1 tbsp Fenugreek seeds
3-4  Medium sized red onions finely chopped
4-5 Hot green chillies finely chopped
a few curry leaves (optional)
salt to taste

1. Soak rice with fenugreek seeds and gram separately in two vessels for about 4-5 hours.
2. Grind rice and gram separately to a smooth paste.
3. Add salt, mix both the pastes thoroughly in a large vessel and keep overnight (7-8 hours) for the batter to ferment.
4. When fermented-add onions, green chillies and curry leaves. (The batter should be thick and not very thick-moderate thick will do, add water if the batter is too thick)
5. Mix well.
6.Now, heat tawa(griddle) on a medium flame.
7. Spread little oil on the tawa and now on this pour a scoop full of the Uttappam batter.
8. Spread evenly into a moderately thick layer.
9. When one side is done, remove carefully from the tawa and turn over on the other side.
10. When both sides are crisp and golden brown, remove from the tawa and serve hot with Grren Chutney(recipe coming soon)

Rava Dosa!! (From the Udupi Vault)

2/3 cup(4oz/125gms) fine semolina 
1/3 cup(2oz/60gms) rice flour
1/4 cup(1 1/2oz/45gms) all-purpose flour
1 cup(8 fl oz/250ml) water
1 cup(8 fl oz/250ml) beaten yogurt 
1 small sized red onion finely chopped
5-6 finely chopped hot green chiliies
2 tbsp finely chooped cilantro
1 tsp cumin seeds crushed(optional)
1-2 tsp black peppercorns
1/2 tsp crushed black pepper
1 tbsp vegetable oil, plus a lil extra for frying
salt to taste

Method :-
1. In a bowl, combine the semolina, rice flour, all purpose flour, chopped green chillies, cilantro, black peppercorns, crushed black pepper and cumin.
2. In a separate bowl mix water with yogurt until smooth.
3. Now mix all the above ingredients. 
4.Whisk until well blended and smooth.The batter should be watery and flowing.
5. Make sure the batter is very thin(thinner than the dosa batter). 
*If the batter becomes thick after making few dosas add little water to it. 
6. Now cover the batter and set it aside for an hour or so.
7. Next, heat the tawa (the tawa should be very hot while u are drizzling/pouring the batter with your hands.
8.Spread the thin batter on the tawa starting from the sides and finishing off in the middle as rava dosa cannot be spreaded like ordinary dosa. 
9.Drizzle very little oil around the corners.
10.Cook until the underside of the dosa is browned.