Salli Murgh. (Parsi Chicken Curry)

Salli Murgh. Spicy Parsi Chicken Curry. This is basically yoghurt base chicken curry and served with fine fried potatoes straws, but this time I have tried with little thicker fried potatoes and saved the thin potato straws recipe for the later... I got this recipe from Vahchef on youtube and it was so easy to cook and the way he was eating my mouth started watering. Without wasting a minutes I cooked this curry and my hubby also loved it. When my hubby finishes his full potion of non-veg dish what I have served him, that means it is worth trying new dishes in non-veg... It is always a good idea to serve different dishes to our loved ones...

Ingredient's.

1/2kg chicken (cut into medium pieces)

1 large onion (finely chopped)

2 whole green chillies

1 cup yoghurt

1tsp red chilly powder, 1/2tsp turmeric

1tsp coriander powder, 1tsp chicken masala

1tsp ginger garlic paste

1/4tsp cumin seeds

1 green cardamom, 2 cloves, 1 cinnamon stick

2 bay leaves

Salt to taste

3tbsp oil.

Ingredient's for Potato Straws.

1 large Potato (peel and cut into thin or thick straws)

Oil for deep frying

Pinch of salt.

Cooking Method.

In a deep frying pan add the oil and deep fry the potato to lite golden brown and set it aside for later use.

In the same frying pan leave 3tbsp of oil and take the rest. When the oil is hot, add cumin, bay leaves, cardamom, cloves and cinnamon, when they start crackling, add chopped onion, whole green chilli and fry to golden brown, add ginger garlic paste, chicken and salt, fry the chicken for 2 to 3 minutes.

In a small mixing bowl add yoghurt, red chilli, turmeric, coriander and chicken masala and blend the nicely. then add into the chicken and give a good mix and cook on a medium flame for another 20 to 25 minutes.

Take out in a serving bowl and garnish with fried potatoes straws.

Serve hot with Roti, Nan or even with Rice.

Dahi Vada.. (Curd And Lentil Vada With Tangy Tamarind Chutney)

Dahi Vadas are lentil dumplings topped with a spicy savory yogurt and tamarind chutney. These are great as a side dish on any occasion or served as a chat too.. This dahi vada was made by Nupur my friend on Diwali day in a different way and with different ingredients... I use moong dal to make dahi vade but she made it with urad dal, exactly the way we cook medu vada. It was very good and I'm happy to know one more recipe of dahi vada..

To be honest I'm not a great fan of dahi vada, because of that only I use to avoid cooking.. But this time it was totally opposite because of the tamarind chutney, I ate 2 dahi vada with lots of tangy tamarind chutney and chat masala.. It was awesome and I have a plan to cook it again in some time... Thanks to my friend Nupur for a such a yummy dahi vada recipe..

Ingredients For Vadas.

1 cup urad dal

Oil for deep frying.

Ingredient's For Curd.

1 1/2 cup yogurt

3tbsp milk

1tsp salt

1/2tsp roasted cumin powder.

Ingredient's For Tamarind Chutney.

1cup tamarind pulp

2tbsp sugar

3/4 cup jaggery

1/4tsp red chilly powder

1/2tsp roasted cumin powder

Pinch of salt.

Cooking Method For Tamarind Chutney.

In a heavy bottom pan, add all the ingredinets of tamarind chuteny and cook on a low flame, till tamarind pulp becomes semi thick and dark in color.. That will take about 30 minutes. (keep stirring in between to avoid sticking at the bottom) When it is done take out in a bowl and allow it to cool.

Cooking Method For Vada.

Wash urad dal several times until the water appears clear and soak it over night.

Drain the water and blend dal to very creamy texture. Just using enough water as needed to blend. 

Whip dal batter using a spoon in a circular motion for about two to three minutes until batter become light and fluffy. If needed add few spoons of water.

In a deep frying pan add oil and allow oil to become hot on medium flame. To check if oil is ready put a little batter into the oil, oil will sizzle and batter should start expending upwards slowly without changing color.

Then place a plastic sheet on to a flat surface and apply little water, then put 2tbsp batter on to plastic sheet and slowly flatten the vada and make a small hole in a centre. Take the plastic sheet slowly up and leave the vada into hot oil for frying. Fry until they are golden brown and fry the vadas in small batches

After you have made all of the vadas, place the vadas in luke warm water and soak for about 20 minutes.

Next squeeze the vadas gently to take out the water, be careful not to break the vadas.

To make Yogurt topping and Garnish.

In a large mixing bowl take yogurt, milk and mix until very smooth. add salt and cumin powder give a good mix.

Then soak all the vadas in the yogurt for at least twenty minutes, giving the vadas time to absorb the yogurt.

Slowly pick up each vada and transfer into a serving dish, pouring a few spoons of extra yogurt all over the vadas.

Just before serving, sprinkle red chilly powder and chat masala finish off with a drizzle of tamarind chutney.

Meethi Thepla.. (Indian Flat-Bread With Fenugreek Leaves)

Meethi Thepla is very famouse Gujarati snack bread. It is very flavorful and makes for a great travel or picnic food. You can serve with Pickle or with plain yogurt. Actually I love most of Gujarati snacks like Dhokla, Thepla, Khahkra and the most favourite of mine is Fafda, I simple love this snacks and can munch any time of the day.. I usually prepare thepla very often for the breakfast, because it is very healthy and easy to cook and easy to eat for the people like my hubby, who is always in a hurry..

You can make them in a bulk and store them for 4 to 5 days and they will taste same... There are many different version to cook, but I follow one very simple recipe sometime I do change ingredients but most of the time it is simple. Do try this recipe and serve healthy food to your loved ones..

Ingredient's.

1 cup Whole Wheat flour

1/2 cup Besan (Chickpea flour)

1 cup Methi (Fenugreek) leaves

2-3 tbsp Curd

1 green chilli (finely chopped)

1/4tsp ajwain (carom seeds)

1 tsp Coriander powder, 1/2 tsp Red chili powder, 1/2 tsp Turmeric powder

2 tbsp Oil

Salt to taste

Oil/Ghee,to roast theplas.

Cooking Method.

Chop meethi leaves finely and set it aside.

Take a big bowl and add wheat flour and besan along with all the masalas and mix well.

Add oil and curd and rub and mix the flour nicely. Now add methi leaves, with little water and knead till the dough is smooth and soft.

Grease your hands and knead it again until it gets the elastic texture. cover it and leave it for 10-15 mins. 

Make medium size balls of the dough and roll it to a disc of 6'' in diameter by dusting it in between with the dry flour.

Heat a tawa and place the rolled thepla on the tawa and let it cook slightly on one side. Turn it to the other side and apply oil and then turn it again and apply oi and let it roast on both sides till it forms the brown spots.

Prepare all the theplas in the same manner and stack them in a roti basket.

Serve the theplas hot/warm/cold with Pickle and yogurt.

Instant Wheat Dosa..

Instant Wheat Dosa.. This is a very easy and healthy dosa prepared with just few ingredients (wheat flour, rice flour, curd and salt) and this is one of the healthy way to start your day or even when you have very less time to cook something healthy and delicious, then this is the best option.. There are many ways you can cook this wheat flour dosa, but I like this one because it looks neat like a normal dosa. or else wheat flour dosa usually looks very messy. This dosa batter is bit thick compare to the usual wheat dosa batter and it works very well on pan and keeps the kitchen clean. That is the most important thing I want in my kitchen.. Can change or add more ingredients according to your taste...

Ingredient's.

1 cup whole wheat flour

1/4 cup rice flour

1/2 cup curd or butter milk

1tbsp butter

1 cup water to make a dosa batter (you can even add more water if needed)

Salt to taste

Oil for applying on pan.

Cooking Method.

In a large mixing bowl, add both the flour and butter, mix it nicely.

Then add curd, salt and water, make a batter( batter should be the same consistency like normal dosa batter) and keep it aside for 2 to 3 minutes.

Now heat a tawa, once the tawa is heated, reduce the heat to medium, pour a ladle of batter and make round shape dosa and pour little oil from top and cook till crispy on the edges.. Repeat the same process for rest of the batter.

Serve immediately with Coconut or Peanuts chutney..

Chicken Bezule.. (Mangalorean Street Food)

Chicken Bezule..Chicken bezule is a popular appetizer which is sold in the streets of Mangalore. These are perfect little bites fit for a cocktail party or even as a snack... I adopted this recipe from Vah Chef, I really like watch his videos on youtube, not because he cooks good, I like the way he eats after finishing his cooking, that makes my mouthwatering... I watch his videos quite often and never try any of them, but this chicken bezule video tempted me so much that I tried it immediately. It was tasting like the same chicken which I had in mangalore long back... This is one of the best chicken starter to serve on a rainy day or even when you have guest at home. Make this street food at home by adding your love and serve...

Ingredients:

1/2kg chicken (bite size pieces)

1tsp ginger garlic paste 

1tbsp lemon juice 

1tsp curd 

1tsp chilli powder , 1/2 tsp cumin powder, 1/2tsp coriander powder, pinch of turmeric

2 strands finely chopped curry leaves 

2 finely chopped green chilli

pinch of red food colour 

2tsp all purpose flour (maida)

1tsp corn flour 

Oil for deep frying.

Cooking Method.

Combine all the above ingredient's and Marinate for 2 to 3hours 

Heat oil in a deep frying pan and Fry the chicken pieces to crispy. Do not over crowd the pan. fry in a lesser quantity.

Then in the same oil deep fry few curry leaves and strain excess oil and sprinkle over the chicken..

Serve hot with sauce of your choice..

Ragi Malt.. (Finger Millet Porridge With Yoghurt)

Ragi Malt.. Drinking or eating Ragi is very good for the health and Ragi also know as finger millet is a rich source of calcium, protein, fiber, iron and other minerals. I really want to bring back these old and forgotten recipe to our modern life style.. This recipe looks very simple but very very healthy, this porridge is still daily drink in many houses of Karnataka.. Ragi can be used in many ways, you can even make Ragi balls, Roti's, Dosas, Idlis etc...

During Ramzan my mom use to cook this in a bulk and make all of us to drink everyday, sometime I use to just drink this porridge and keep the fast, though I don't like it.. But slowly I started liking this porridge and I cook this atleast once in a month.. I know I know it is not sufficient but still in my opinion having something is better than having nothing... Here come's the healthiest porridge recipe which you can add in you everyday diet...

Ingredient's

1cup Ragi flour (finger millet)

2 1/2cup water

1cup yoghurt

1 medium onion, 1 green chilli (finely chopped)

Handful of chopped coriander

Salt to taste.

Cooking Method.

In mixing bowl, add 1/2 cup water and ragi flour, mix it nicely and set it aside.

In a deep pan, add rest of the water and salt, bring it to a bowl.

Then slowly add the ragi flour mixture and keep stirring to avoid any lumps and sticking to the bottom of the pan. cook till the raw smell goes for about 4 to 5 minutes..(keep stirring).

Allow the ragi mixture to cool down a bit, then add yoghurt, onion, green chili and coriander, mix them nicely and Serve warm or cold..

Kathal Kofta.. (Jack-Fruit Dumplings In a Tangy Yoghurt Curry)

Kathal Kofta.. I had heard of this curry before but never eaten in my life before marriage and blogging.. When I had gone to visit my In-Laws place, there I had this curry and I was not knowing till they told me, that curry was made out of jack-fruit. I thought that is mutton kheem, because it was not at all looking like jack- fruit and it was tasting like mutton only. When I asked my elder co-sis then she told me that curry was not mutton kofta curry it was jack-fruit kofta curry. I was shocked and I had no words to say, then I told my MIL to bring again jack-fruit tomorrow so that even I can learn to make this curry.

From then I have cooked this curry in many other version and my H loves it... Actually there in my In-Law's house they only cook one type of green curry, some how I don't like that curry much so only I keep trying other recipes too... This recipe is the best so far, it has got a tangy taste of yoghurt and lovely reddish color...

Ingredient's For Kofta.

250 grams jack-fruit (peeled and chopped in chunks)

A pinch asafoetida

1/2tsp ginger garlic paste

1/2tsp garam masala powder

3tbsp besan (ground bengal gram)

1/4tsp red chili powder

1/4tsp salt

Oil for frying.

Ingredinet's For Gravy.

2 medium onions (grated)

1 medium tomato (grated or finely chopped)

1 tsp ginger garlic paste

1/2 cup beaten yoghurt

1/2 tsp red chili powder, 1/4 tsp turmeric powder, 1 tsp coriander powder

1/2 tsp garam masala powder

1½ - 2 tbsp oil

1 pinch asafoetida 

1/2tsp cumin seeds

Salt to taste

2 cups water

2 tsp fresh chopped coriander (for garnish).

Cooking Method For Koftas:

Boil the jack-fruit with a asafoetida till it is tender. ( pressure cooked them till one whistle escaped)

Smack them by using fork or hands. Add the besan along with the rest of the kofta ingredients to the jack-fruit, gently mix everything together. Make balls and keep them aside on a greased plate.

Heat oil and fry kofta balls in batches on a medium low heat till golden brown. Remove on a kitchen towel and keep aside.

Cooking Method For Gravy:

Heat the oil and add asafoetida and cumin seeds. Once they crackle, add the onions and on medium heat fry till they turn goldenish brown.

Add 2-3 tbsp of water and add the ginger garlic paste. Fry till the masala becomes aromatic and brownish again.

Add the tomato and rest of the gravy ingredients. Fry them on low heat till the oil separates.

Add water and let the masala come to a boil. Add koftas and cook further for 3-5 minutes on medium low heat. Then add beaten yoghurt and swtich off the flame.

Garnish with chopped fresh coriander and Serve hot with chapatti or rice.

Lemon Curd Rice..

Lemon Curd Rice... Usually I cook curd rice for my H lunch box and keep little for me to for my lunch.. When I cooked this time, I did not keep it for me thinking that will cook something else later.. But I ended up cooking curd rice again, with a touch of lemon. It was just a experiment and I never thought this will taste very good. I had keep little lemon curd rice for my H too and after eating he said next time you make this curd rice only, it taste much like a lemon rice with curd... If you like adding more lemon and less curd go head and cook. I'm sure it will taste awesome..

Ingredient's

1cup cooked rice

1 1/2cup curd

1 onion, 2 green chilli (finely chopped)

1tbsp lemon juice

2tbsp chopped coriander leaves

Salt to taste.

For tempering

1/2tsp mustard seeds

2 red dry chilli

8 to 10 curry leaves

1/4tsp channa dal

1/4tsp urad dal

2tsp oil.

Cooking Method

In a large mixing bowl, add all the above ingredients (except tempering ingredients) and mix them nicely and set it aside.

In a tempering pan, add oil, when the oil is hot, add channa dal and urad dal, when they start turning golden, add mustard, red chilli and curry leaves, fry for 2 to 3sec. Then mix it with curd rice mixture nicely...

Serve with Pickle and Papad...

Lauki (Bottle Gourd) Kofta With Tangy Yogurt Curry.

Lauki Kofta With Tangy Yogurt Curry!! I have cooked the lauki kofta curry with yogurt for the first time and it turn out to be the best and yummy curry.. I usually cook any rich gravies by adding cream or a milk but adding yogurt to this curry it gave a very nice texture and tangy taste and it was going very well with hot rice.. i simply love it... Every time i cook any kofta curry in my family everyone loves it, even i feel good because i don't have to cook any other side dish, this will do both the job, we can eat with Roti's and Rice too..

 

 

This recipe is adopted from Anjana Ji from Mayeeka. She is wonderful cook and i love her almost all the recipes. This was one of the best dish and i have followed her almost all the steps and the curry was delicious...

 

 

Ingredient's.
For Kofta

Grated bottle gourd/Lauki-2 cup
Ginger-1/2 tsp
Raisins-2 tsp
Gram flour-1/2 cup
Cornflour-1bsp
Turmeric -1/4 tsp
Chilli powder-1 tsp
Salt- as per taste.

 

 

Ingredient's.

For Gravy
Tomato-3
Ginger-1/2 tsp
Yoghurt-6 tbsp
Cumin seeds-1/2 tsp
Turmeric-1/4 tsp
Chili powder-1 tsp
Salt-as per taste
Water-1.5 cup.

 

 

Cooking Method.

Pressure cook bottle gourd with 1/ 2 cup water for 1whistle only.
Drain and let it cool down,then squeeze the water from the bottle gourd (reserve the water to use in the gravy).
Take bottle gourd in a bowl and add gram flour, corn flour, salt, chili powder, pinch of garam masala, 1/ 2tsp grated ginger, and chopped raisins.
Mix well and make walnut size smooth and round balls.
Deep fry in hot oil on medium flame till golden in colour,drain and keep aside.

 

For The Gravy.
Grind the tomatoes with 2 green chilies, ginger and make a smooth puree.
Heat oil in a pan and add cumin seeds,when start crackling then add tomato puree and saute for approx 2- 3 minutes on medium flame.
Now add turmeric, chili powder, salt, coriander powder and mix well and cook for few seconds.
Blend yogurt with 1.5 cup water and add in the gravy.
Cook for approx 5 minute on low flame, now add koftas and cook for a minute.
Add fresh corinader and serve hot, garnished with Rice Or Roti's.

Chicken Dum Briyani..

Chicken Dum Briyani. I had cooked this Briyani on my 3rd year marriage anniversary. From that time i had kept this in draft but never got the right time to post it. I think now i can't make this post to wait for any more, because for me tomorrow never comes. I used to think cooking Dum briyani is difficult then the normal briyani which is cooked by mixing every things together, but it is not right. They both take same effort and same time.. Now I prefer dum briyani because it taste better then the normal briyani... I have not used deep fried onion in this recipe, i have saved it for one more recipe of dum briyani. Do try and let me know.

Ingredients.

1/2 kg Basmati rice 

Chicken 1/2 kg

Few strands for saffron 

2 big size onion, 4 tomato (finely chopped)

3 green chilly (chopped) 

4 to 5tbsp of chopped coriander and mint leafs

2tbsp Ginger, garlic paste

2tbsp red chilly powder, 1tbsp turmeric powder 

1tbsp coriander powder, 1tbsp garam masala 

1cup curd, 2tbsp lemon juice

Salt as per taste.

For Tempering.

2 bay leafs, 1 cinnamon stick, 2 green cardamom

2 cloves, 1 big black cardamom, 2 star anise

1tbsp shah jeera 

Oil as per your requirment.

Cooking method.

Wash and soak the rice in enough water for 20 to 30 minutes. In the same time soak the saffron also in warm water. 

Heat the deep frying pan add oil, when oil is hot, add all the tempering ingredients 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 red chilli powder, coriander powder and garam masala, give a quick stir, then add tomato, curd, lemon, green chilly, and cook till the tomatos becomes soft, 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. Then in a separate big pan add one layer of chicken and one layer of half boiled rice. Then sprinkle from top saffron water and left over mint and coriander leafs. (you can make as many as layers you like, but i have made one 2 layers). Cover the lid and cook till the rice is completely cooked in a medium flame.

Serve hot hot with (Raita)