Chicken Spaghetti with Mushroom and Peppers || SpiceUrSenses

Hello everyone hope you all are doing well. Sorry have been busy with work , so could not post much.. I’ll try to keep up with it.. today’s Dinner was yummy Chicken spaghetti with mushroom peppers . It was very delicious dinner to end a busy working saturday . Have a wonderful weekend guys.. x

Recipe Video Link

https://youtu.be/ifX6toof-qA

Yogurt and Mint Dip || Condiments || Spice Ur Senses ||

Yogurt and Mint Dip! This is such a easy recipe to make and can accompany with so many dishes. like tandoori chicken, Tikkas, Parathas, Briyani or Pulao, you can serve this with anything you like and it tastes great..xx

Click on the link for the full recipe:

https://youtu.be/oVh2Q-atGLQ

https://youtu.be/j-mkS_7xrW4

Tandoori Chicken || Rumana's Kitchen.

Tender and juicy chicken cooked to perfection. I paired it with yogurt and mint dip, and some onion salad. I'm taking advantage of lockdown to relish yummy food at home with family. Follow the simple step by step video on my YouTube channel.x

Click on the link below..x

https://youtu.be/j-mkS_7xrW4

Ingredient's

1 kg Chicken

1 cup yogurt

2 tbsp ginger garlic paste

1 tsp red chilli powder

1 tsp coriander powder

1 tsp garam masala

2 tsp freshly ground 

cumin and black pepper

2 tsp lemon juice

Pinch of red food color

2 tbsp oil

Salt to taste

Chicken Tikka Masala.

Who needs Indian takeaway when you can create a feast at home with basic ingredients you have at home.. some dishes sounds fancy but you need very basic ingredients and less time to cook delicious 😋lunch or dinner.. it’s a beautiful weather outside and it calls for yummy dinner to site in garden and relish this yummy food.. xx What you guys are having today?? X

Click on the link below to watch a video recipe.

https://youtu.be/Xv2TGEKEq6k

Ingredient's to marinate chicken

250gram chicken picese (boneless)

1/2 cup yogurt

1tsp red chilli powder

1tsp coriander powder

1/2tsp turmeric

1/2tsp garam masala

pinch of food color (optional)

1/4tsp white pepper powder

1tbsp ginger garic pastre

Salt to taste

for the curry

1large onion

1/2 can of tomato or 3 tomatos puree

1tsp ginger garic paste

1/2tsp red chilli powder, 1/2tsp garam masala

1/4tsp turmeric, 1tsp coriander powder

1tbsp kasuri methi, dry fenugreek leaves

1tbsp tomato puree

1tsp kasuri methi

Oil and Butter as required

Salt to taste

1/2cup fresh cream

Chutney Chicken Curry!! Pressure Cooker Version

Chutney Chicken Curry this is a very simple and one pot chicken curry. Which you can make in no time and serve with Hot Rice or Roti.. All you need is only few basic ingredients which is easily available in  house and the end result is very delicious chicken curry.

Ingredient's.

1/2kg chicken

Hand ful of coriander leaves

Hand ful of mint leaves

6 green chillies

10 to 15 curry leaves

1tbsp ginger garlic paste

1tsp black pepper

1/2tsp turmeric

2tbsp oil

Salt to taste.

Cooking Method.

In mixing jar, grind all the above ingredients to smooth paste (except oil and salt)

In a pressure cooker, add oil, when its hot, add washed chicken, turmeric and salt, fry for 3 to 4 minutes.

Then add the ground masala and give a quick mix. Close the lid and cook for 2 whistle (1 in high flame and 1 in low flame).

Serve hot with Rice or Roti.

Chicken Fajita Wrap/Mexican Style Wrap!!

Fajita is basically Mexican-style wraps. You can play with ingredients of your choice and can be made with left over vegetables or chicken. All you have do is just toss all the ingredients together and wrap with some tortillas and grill on a hot grilled pan or skillet. It make a great lunch or weekend dinner, in no time!! This was made with left over chicken I just added some veggies and fajitas seasoning and it was delicious. But I'm giving you the recipe of non cooked chicken, which I have tried several times!!

Ingredient's.

4 flour tortillas

1 cup of boneless chicken, diced

1 packet fajita seasoning

1 cup of chopped, green and red bell peppers

1/2 cup button mushroom, chopped

1 small onion, chopped

Pinch of pepper powder

Salt and Oil as per requires.

Cooking Method.

Heat the oil in a large frying pan over medium heat. add chicken and cook for 8 to 10 minutes. Then add mushroom, fajita seasoning and stirfry for 2 minutes. Now stir in the green bell peppers, red bell peppers, onion and pepper powder. Cook until the vegetables have softened, that will take about 4 to 5 minutes. and set it aside.

Mean time heat a grilled pan or skillet, onto medium heat with little oil. Then layer half of each tortilla with the chicken and vegetable mixture, then wrap the tortillas tightly and place onto a hot skillet and cook till it becomes a brown.

Serve with sour cream and salsa.

Cheese & Chicken Quesadillas.

Cheese And Chicken Quesadillas is a great recipe for parties or picnic. The succulent chicken and cooked peppers are a delight when mixed with the melted cheeses. This recipe can be made even with leftover chicken or even mix vegetables and it can be pre prepared and freeze for a later use and they reheat quite well. Quesadilla taste better with sour cream and salsa.

Ingredient's.

4 flour tortillas

1 cup of boneless chicken, diced

1 packet fajita seasoning

1 cup of chopped, green and red bell peppers

1/2 cup button mushroom, chopped

1 small onion, chopped

1 cup of shredded Cheddar cheese

Salt and Oil as per requires.

Cooking Method.

Heat the oil in a large frying pan over medium heat. add chicken and cook for 8 to 10 minutes. Then add mushroom, fajita seasoning and stirfry for 2 minutes. Now stir in the green bell peppers, red bell peppers, onion. Cook and until the vegetables have softened, about 6 to 7 minutes. and set it aside.

Mean time heat a non-stick tava or frying pan onto medium heat with little oil. Then layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the Cheddar cheese. Fold the tortillas in half and Place onto a hot tava and cook both the side untill the cheese have melted.

Serve with sour cream and salsa.

Chicken Gyoza/ Pan Fried Chicken Dumplings/ Fried Chicken Momos.

Gyoza is the Japanese pan fried dumpling. First it is fried on one flat side to have a crispy skin and then water is added to steam cook. I can say this was the best dumpling I have ever cooked.It was awesome in taste better then a steamed or deep fried, because this dumpling had both the ways of cooking. I like it little darker in color when I fry but you can fry as you like..

Ingredients For Dough.

2 cups flour

Salt to taste

Water

3 to 4tbsp oil for frying.

Ingredient For Filling.

1/2 kg chicken mince

1/2cup chopped spring onion

2tbsp mince ginger garlic

1cup chopped cabbage

1tsp freshly ground pepper

1tbsp soya sauce

Salt to taste

3 tbsps oil.

Cooking Method.

Mix the flour and salt to taste and add a little water at a time to make a stiff dough and set it aside for atleast 30 minutes.

In a large mixing bowl, add all the filling ingredients and mix them nicely.

Then divide the dough into equal-sized balls and roll into very thin circles of roughly 4" diameter.

Put a tablespoon-full of filling mixture in the center of each circle. Fold the edges over the mixture and pinch and twist to seal or fold the dumplings in half (into a semi-circular shape) and pinch the edges shut. Get as creative as you like with shapes, as long as you make sure to seal the edges well. 

Heat a thick frying pan and add 1tbsp oil, Place the dumplings on to frying pan and fry for 4 to 5minutes. Then add 1/2cup of water and close the lid and steam for another 7 to 8minutes or till the water is observed completely (in a low flame)

Serve hot hot with tomato sauce.

Chicken Dum Pulao/ Chicken Pulao.

Chicken Dum Pulao. I cook chicken dum briyani very often and everybody loves it and this time for a change I cooked this pulao with very less ingredients and it tasted awesome like briyani only. This is very easy to cook dish and can be cooked as dum or even in pressure cooker too. Actually this pulao tastes better when it cooked 5 to 6 hours before and served with chilled onion raita..

Ingredients.

1/2 kg rice or Basmati rice 

Chicken 1/2 kg

1/2cup green peas

2 big size onion

3 green chilly (chopped) 

4 to 5tbsp of chopped coriander and mint leafs

2tbsp Ginger, garlic paste

1/2tsp turmeric, 1tbsp coriander powder, 1tbsp garam masala 

1/2cup curd, 2tbsp lemon juice

2 bay leafs, 1 cinnamon stick, 2 green cardamom

2 cloves, 1 big black cardamom, 2 star anise

1tbsp shah jeera

Salt as per taste

Oil as per your requirment.

Cooking method.

Wash and soak the rice in enough water for 20 to 30 minutes.

Heat the deep frying pan add oil, when oil is hot, add shah jeera, bay leaves, cinnamon, green cardamom, cloves, star anise and leave till it become's brown. 

Then add onion, ginger garlic paste fry for till the onion becomes lite golden brown, then add chicken, turmeric, and salt, fry it till the chicken starts leaving oil. 

After that add coriander powder and garam masala, give a quick stir, then add curd, lemon, green chilly, green peas and mix well, then add 2tbsp of mint and coriander leafs and mix it well.

Half boil the rice in a seprate pan. add water in to rice as per it required's. drain the water from rice and then add the half boiled rice into the chicken pan and give gentle stir. Then sprinkle from top left over mint and coriander leafs. (you can make as layers also like dum briyani , but I have made it together like pulao). Cover the lid and cook till the rice is completely cooked in a medium flame.

Serve hot hot with Raita.

Green Masala Chicken Curry..

Green Masala Chicken Curry. Nowadays days I'm just experiment with chicken to create a new dish every time and to be honest every time my new dish is coming out very tasty. This time I was trying to cook Hyderbadi Green Chilli Chicken, but the amount of green chilli we use in that recipe I was afraid that my hubby will not be able to eat. So I change the plan and made this green masala chicken curry, actually it has the same ingredients what we use for green chilli chicken but less green chillis. It is a great dish for the people who loves spicy food and it is quite simple recipe to make. It goes well with Steam Rice, Coconut Rice or Roti..

Ingredient's

1/2 kg chicken (cut into medium pieces)

1 medium onion (thinly sliced)

1cup chopped coriander leaves

1/2cup chopped mint leaves

5 to 6 green chilis

8 to 10 curry leafs

1 bay leaves

1tbsp ginger garlic paste

3tbsp Oil

Salt to taste.

Cooking Method.

Wash and drain the water of chicken and set it aside.

In a deep frying pan/kadai, add oil, bay leaves and onion, fry the onion for minute or 2. Then add chicken and salt, mix them and allow the chicken water to evaporate.

In a mean time add all the rest of the ingredients into a mixer jar and make a smooth paste by adding little water.

Now add the grounded masala to chicken and 1/4cup of water, give a good mix and check for the salt. Then close the lid and cook till all the masala is coated well to the chicken and it has a think gravy. That will take about 15 to 20 minutes.

Serve hot with Rice, Coconut Rice, Naan, Kerala Poratha or Roti's.

Pepper Chicken Chettinad.

Pepper Chicken Chettinad is the cuisine of the Chettinad region of Tamil Nadu state in South India. The Chettinad cuisine is known for spicy and the most aromatic dishes in India. In this dish black pepper play the major role for the spices and I have tried cooking this dish without black pepper too and it taste as good as this dish. This dish has one speciality ever time you cook it taste different and Pepper chicken chettinad can be cooked as dry or even with gravy. This is very easy dish with less ingredients and it take hardly 20 to 25 minutes to cook and it goes well with roti. I prefer with roti but you try with anything rice, roti, naan.

Ingredient's.

1/2kg chicken (cut into medium pieces)

1 big onion, 2 green chilli, 2 large tomatos (finely chopped)

1tbsp ground black pepper

1tsp ginger garlic paste

1tsp red chilli powder, 1/2tsp turmeric, 1tsp coriander powder

1tsp garam masala, 1tsp chicken masala (any brand)

1/2tsp mustard seeds

10 curry leaves

1tsp lemon juice

Oil and Salt to taste.

Cooking Method.

In a deep frying pan/kadai, add oil and fry mustard seeds and curry leaves, then add onion, green chilli and fry for golden brown. Add turmeric, salt and chicken, fry for 2 to 3minutes. Then add red chilli powder, coriander powder, garam masala, chicken masala and ginger garlic paste, fry for another 2 to 3 minutes. Then add the tomato and cook for 7 to 8 minutes or till all the masala is coated well to the chicken and oil starts floating on top and you have a thick gravy. finally add black pepper and lemon juice and give a quick stir and allow the chicken to simmer on a low flame for few seconds.

Serve hot with Naan. Roti or Rice.

Kerala Roast Chicken.

Kerala Roast Chicken is the very famous Kerala side dish and you get in all the small or big restaurant in all parts of Kerala and every body has there own way of cooking this dish. I have adopted this recipe from YouTube vah-re-vah chef and made some little changes and this spicy and flavourful dish has become hit in my family. Now I cook this dish in many ways, is not only you have use chicken you can even use prawns, eggs, mutton or even liver and every thing taste will delicious. Make this spicy and flavour roast chicken and serve with Kerala paratha, naan or plain rice.

Ingredient's to Marinate.

1/2kg chicken (cut into medium pieces)

1tsp red chilli powder, 1/2tsp turmeric

1tsp coriander powder, 1tsp garam masala

1tbsp ginger garlic paste

1tbsp lemon juice.

(Mix all the above ingredients in a mixing bowl and marinate the chicken for atleast 1 to 2 hours)

Ingredient's to Roast Chicken.

1 large onion (thinly slice)

2tbsp grated coconut

10 curry leaves

4 whole green chillis

1/4tsp cumin

1/2tbsp ground black pepper

Oil and Salt to taste.

Cooking Method.

In a deep frying pan/kadai, add oil, when oil is hot add cumin, onion and fry till light brown, add curry leaves and coconut fry for 1 to 2minutes.

Then add marinated chicken and salt, mix it well and cook for 10 to 15 minutes on a medium flame with the lid on. After that open the lid and start roasting on a high flame, once all the water is evaporated and masala is coated well to the chicken, add the green chillis and ground black pepper and roast till the chicken has become golden brown and that will take about 3 to 4 minutes. Then sprinkle some more lemon juice and Serve hot with Kerala paratha, Naan, Plain rice.

Kadai Chicken.

Kadai Chicken is also known as a kadai ghost prepared with mutton or lamb and this dish is originated from Pakistan and North India. This dish is known for it's spicy and flavourful taste and can be served with naan, roti or jeera rice. As everybody knowns this days cooking is all about experimenting and cooking something different and that how I keep trying something new every time. I have added capsicum in to this dish which is optional and I have used milk instead of cream and it still gave me the thick and creamy gravy which went very well with homemade garlic naan. It is worth trying this recipe and you will be very happy with the results.

Ingredient's to make kadai masala.

1tsp whole coriander seeds

2 dry red chilli

1/2tsp cumin

1/2tsp black pepper

3 bay leaves

2 green cardamom

3 cloves

1inch cinnamon stick.

(Dry roast all the above in ingredients and grind it to a fine powder)

Ingredient's.

1/2kg chicken (cut into medium pieces)

1 big onion (finely chopped)

1 cup tomato puree

1 medium green capsicum (cut into small cubes)

1tsp ginger garlic paste

1tsp red chilli powder, 1/2tsp turmeric, 1tsp coriander powder

1tbsp kadai masala, 1/2tsp garam masala

1tsp kasoori meethi (dry fenugreek leaves)

1/4cup curd, 1/4cup milk

1tsp lemon juice

Oil and Salt to taste.

Cooking Method.

In a wok, add oil and fry ginger garlic paste, then add onion and fry for 2 minutes. Add turmeric, salt and chicken, fry for 2 to 3minutes. Then add red chilli powder, coriander powder, garam masala and kadai masala fry for another 2 to 3 minutes. Then add the tomato puree, curd, milk and capsicum and cook for 7 to 8 minutes or till all the masala is coated well to the chicken and oil starts floating on top. finally add lemon juice and kasoori meethi and give a quick stir.

Serve hot with Naan. Roti or Rice.