Category Archives: Main course

Chicken Satay with Spicy Peanut sauce

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Chicken satay with spicy peanut sauce is the most loved street food in Singapore/Malaysia/Thailand. Every corner of the street you can easily find a vendor selling satay and sauce. The aroma as you pass by any such vendors is so wonderful.
This peanut sauce can be used to make tasty noodles or as marinade on grilled chicken or even lick just like that 🙂

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Ingredients

For Satay
Chicken boneless (250g)
Olive oil 1 tbsp
Red chilli powder 2 tsp (can increase for more spice)
Hung curd 2 tbsp
Lemon juice 1 tbsp
Salt as per taste
Mustard paste ½ tsp (optional)
Skewers

For Peanut sauce
Roasted peanut crushed 1/3 cup
Mustard oil 1 tbsp
Soy sauce 1 tbsp
Garlic clove 1 (crushed)
Coconut milk 1/3 cup
Water 1/3 cup
Brown sugar 1 tsp
Lemon juice 1 tbsp
Chilli paste 2 tsp
Salt ½ tsp

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Method
Cut chicken into small pieces and marinade with all above ingredients for atleast half an hour. Soak (bamboo) skewers in water to avoid burning.

In the meanwhile, take a pan heat mustard oil, add garlic and chilli paste. Saute for a minute.
Add crushed peanut and mix well.
Then add rest of ingredients slowly and reduce it until mixture becomes thick like sauce. Do keep stirring once in a while to avoid sticking it to pan.

Now insert the marinated chicken pieces on to skewers and grill on high , cook 2-3 minutes per side

Serve hot with cucumber salad and peanut sauce!!!

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Thank you for your time to stop by. Share your experience in making them .

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Pomfret rava fry

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I guess took a very long break from blogging.Will try to be more regular from now on. I was super excited to see the big pomfret as its not that easy to get them in delhi. The moment I saw it I just grabbed !! My daughter totally indulges fish fry and I was sure she is gonna relish this big catch. The only thing that popped up when I bought this pomfret was to make rava (semolina) fry.

It’s a easy recipe and I am sure many people already know it. Let’s look at the ingredients and method.

Ingredients (for approximately 300gms fish)

1 Big pomfret

For Masala:
2 tbsp salt (as per taste)
2 tsp turmeric powder
2 tsp red chilli powder (can add more if you feel like)
1 medium lemon juice
1 tsp amchur powder (dry mango powder)
1 tsp mustard paste
1 tsp ginger garlic paste

For tava fry:
200gms of rava (semolina)
1 tsp turmeric powder
2 tsp red chilli powder
1 tsp salt
3 tbsp Oil

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Method
Clean the fish and make three slits along the fish.
Mix all the masala ingredients.
Rub the masala on both sides of fish and put some inside the slits as well.
Let is rest for atleast 1 hour.

Take the ingredients for frying and mix except for Oil.
Take a pan and add 1 to 1.5 tbsp of oil.
Once the pan is hot , carefully dip the fish in the rava (semolina) mix ,coat it well on both sides and then place it in the hot pan.
Close the lid and fry for 3 minutes on medium heat.
Then carefully turn the fish to fry the other side.This time do not close the lid , add the remaining oil and fry it on high for 2 minutes.

Garnish the fish with lemon juice,coriander leaves and onion rings
Your fish fry is ready to be served with hot rice and curry.

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Enjoy and thank you to stop by at my page. Let me know your expierence with the fish fry.

Please note same masala can be used for any kind of fish to make rava fish fry.

Mushroom Stroganoff with Saffron Rice

Happy New Year 2016 to all !!!

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This is my first post for 2016, started off with savoury than my usual sweet dishes.

Stroganoff is a dish in which the main ingredient is cooked in thick cream. It’s a Russian dish which is cooked with Beef. Well I came across this dish when I had been to Udaipur (Rajasthan, India) on my winter vacation. It wasn’t a beef dish though, I read something called Chicken Stroganoff with Saffron rice in menu and since it was new to me, thought maybe I should try!

Udaipur, Rajasthan, India is a beautiful place. It’s a very popular tourist destination. It was sunset time and we went on a boat ride in Lake Pichola. The views of all Palaces and sunset was mesmerising.

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The aroma of saffron rice with chicken in that creamy sauce was so divine that we regretted ordering other dishes along with it. We wanted to eat only that and nothing else. And the quantity that was served was also quiet huge as compared to generally the portion served in any other restaurants.

As I came back from holiday the first thing that I did was to read what exactly is “Strognaoff” . Got to know through wikipedia the definition and ofcourse I went through a couple of blogs as well.

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Cooking this for today’s lunch was unplanned but I couldn’t wait long to try my hand. I had half quantity mushrooms and no chicken in my pantry. I had no time to go out for shopping …so I just went ahead with mushrooms and I thought potatoes would defiantly be the best choice to make enough quantity of stroganoff.

Ingredients

2 cups Mushrooms
1 cup Potatoes, peeled
1 tsp thyme
1 tsp red chilli/paprika powder
1 tsp pepper powder
2 cloves garlic
1 medium size onion
1 cup water
1 cup fresh cream ( I used Amul)
2 tbsp olive oil
Salt to taste

For rice

1 cup basmati rice
3 ½ cup water
1 tsp saffron
1 tbsp olive oil
¼ cup raisins
2-3 elaichi (cardamom)
Salt to taste

Garnish
Coriander leaves/parsley

Method
Heat the water to boiling point, Now add saffron, Cardamom, salt, oil and rice. When most of the water is gone , place a lid on top and let it remain on burner for 5 mins. This will finish the steaming heat and the rice will be perfectly cooked.

Now take a pan and add olive oil for stroganoff. Then add chopped onions and garlic. Fry until brown. Now add pepper, thyme and red chilli powder. Add chopped potatoes and cook little bit as it takes more time than mushrooms. As its half done, add chopped mushrooms.

Add water ,cream and salt and cook it until mushrooms are soft ,the sauce is creamy and thick.

Serve hot with Saffron rice and garnishes. Enjoy your meal.

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Note:

Chicken can be used instead of potatoes.
Stroganoff can be served with pasta instead of rice.
Red wine can be used instead of water to make Stroganoff.

Thank you for stopping by, Please share your feedback and have a great day!

Fish curry (Coconut-Mint gravy)

Fish curry
Fish curry

My daughter loves fish but me and hubby are not that fond off. Hence I happen to cook fish curry/fry mainly for my lil one.

I made this keeping in mind thai green curry. We love thai green curry and hubby can hog anytime.

Here we go….

Mint
Mint

Ingredients

250 gms of fish ,cleaned and cut in medium size,
1 medium size lemon juice
200ml thick coconut milk
½ cup water
1 tbsp oil
Coriander leaves for garnish
Salt as per taste

To make paste
1 shallot
1 inch ginger
3-4 cloves of garlic
A bunch of mint
1 green chilli
3-4 black pepper seeds
1 medium size lemon juice

Method

Marinate the fish with lemon juice and salt for atleast half an hour
Grind all the ingredients to make a paste.
Take a kadai and heat the tbsp oil.
Add the paste and fry until it starts leaving the sides
Add the coconut milk and water mix well.
Let it cook for a minute.
Add salt.
Now drop in the fish pieces slowly and cover with lid.
It should not take the fish to cook for more than 3 mins.
Check and turn off the gas and let it rest before serving.

Serve with hot rice…and just enjoy.

Fish curry
Fish curry
Fish curry
Fish curry

*Add less water if you want thick gravy
*I used Basa fish, any fish should go well with this.
*add extra chilli’s to make it more spicy.

Thank you for stopping by my page. Try and share your feedback…..

Kashmiri Dum Aloo

Dum Aloo

Kashmiri Dum Aloo
Kashmiri Dum Aloo

Name says it all, it’s a Kashmiri cuisine. Potatoes (medium sized) are deep fried and slowed cooked in yogurt, fennel powder and ginger powder mix. The process is quiet lengthy but the end result is mouth watering.

I always wanted to make this but deep frying kept me away. I got hooked to it when my kashmiri neighbour shared the dum aloo made by her and even told me how to make.
Potatoes needs to be half boiled and then deep fried. But the first time I tried , I just happened to cook them almost in the first step itself and hence it turned out very mushy by the time I slow cooked it further. But the taste was awesome. Now I had to get it right. I tried the second time and it turned out yum!!!

Kashmiri Dum Aloo
Kashmiri Dum Aloo

So here we go…

Ingredients

Medium sized potatoes 15 nos
Yogurt 500gms
Shahi jeera 1tsp
Fennel powder 2 tbsp
Red chilli powder 2 tsp (can add more to make spicy)
Turmeric powder 1 tsp
Ginger powder 1 tsp
Bay leaf 1 nos
Cinnamon ½ stick or 2 tsp
Oil 2 tbsp
Salt as per taste
Oil to fry

Method

Wash the potatoes and boil them. It should be cooked just 60-70%(1 whistle in cooker)
Prick the boiled potatoes and fry them in oil until crisp.

Frying Potatoes
Frying Potatoes
Boiled and Fried Potatoes
Boiled and Fried Potatoes

In another pan take 2 tbsp oil.
Add shahi jeera,bay leaf and cinnamon stick.
Make a paste of fennel powder, red chilli powder, turmeric powder, ginger powder with little water. Add it to the pan and mix well.
Now turn off the heat and slowly add whisked yogurt and mix well.
Put it back on flame and keep stirring to avoid curdle.
Add salt and fried potatoes, mix and add some water.
Let it cook on low flame for another 15minutes and more if you want thick gravy.

Kashmiri Dum Aloo
Kashmiri Dum Aloo

Serve hot with roti’s or rice.

Thank you for stopping by, enjoy dum aloo and share your feedback.

Paneer-Methi Paratha

Cottage cheese and Fenugreek leaves stuffed flat bread

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Paneer is my daughter’s favourite and so is one of my school best friend. She requested me to post some paneer recipes as paneer is her daughter’s favourite as well 🙂 . I promised her that I will surely do it and this is the beginning of paneer series.

Paneer is a fresh cheese (Cottage cheese) made by curdling milk with lemon juice / vinegar. Its moist, soft and crumbly in texture which can be eaten by itself.  Paneer is used in making  savoury as well as sweet dishes.

Come winter season ,its time for all green leafy vegetables. They are so fresh and green that you can’t stop buying them. One such green leaves which I love to eat is Methi (Fenugreek) leaves. They are bit bitter in taste but when cooked with dal (lentils) they taste yum!!!

I had loads of Methi leaves in fridge. And I made fresh paneer at home as I had extra milk which I wanted to finish it off before it got spoilt. So now there were to ingredients which had to be used and I came up with Paneer-Methi Paratha (flat bread).

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Recipe

For Dough
1 ½ cup whole wheat flour
¾ cup water to knead

For filling
1 ½ cup paneer (either homemade or store bought)
1 cup packed methi leaves (washed and chopped finely)
1 tsp chat masala
1 tsp turmeric powder
1 tsp red chilli powder
1 green chilli finely chopped
Salt to taste
Ghee or Oil for frying

PaneerMethiParanthe

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Method
Make a dough by mixing water to flour slowly and kneading it well until it all comes together and becomes soft.
Keep aside for ½ and hour.

In the meanwhile wash and chop the methi leaves finely.
Take little oil in kadai.
Add green chillies and then add leaves. Fry for few minutes.
Add all the dry powder and salt.Mix well.
Now add the grated paneer ,mix until its corporated ,cook until it becomes dry and there is no water in kadai.
Let cool before stuffing.

Now make small balls of the dough. Make a small circle by hand or roll and stuff the filling, covering the ball on all sides.
Now roll it into thin to make a big circle.
Heat the tava/ griddle and fry the rolled dough on both sides.
Once fried ,remove it from tava and apply ghee .
Repeat the process for the rest of the dough.

Serve hot with dahi/ any gravy and relish.

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Thank you for stopping by ,please leave your feedback.

Puri Chole

(Deep fried, soft puffed bread with chickpea gravy)

Poori Chole
Poori Chole

Puri is eaten all over India and it makes an wholesome breakfast/lunch/dinner. Puri in south India is generally eaten with potato based curries (bhajji/sagu). But in Northern India it is relished with Chole (chickpea gravy) .

A variation of puri is batura, which is atleast three times bigger than puri. And the puri’s which are smaller in size (is eaten in one go) is called pani puri. As the name says its eaten with sour,spicy and sweet water!!! This is the street food snack and loved by all age group 🙂 ….am salvating as I mentioned about pani-puri….

Well getting back to our medium sized puri, it is made up of wheat and sooji/semolina  mixed flour ,rolled out into circle and deep fried in oil.

In northern India puri and chole is eaten at all occasions and also without any occasions…..:-) .Its made at everyone’s household and yet you can see people eating it in restaurants also. Chole, is the chickpea gravy which is spicy. The chick peas are soaked in water overnight and then cooked in pressure cooker. It is then mixed with onion and tomato gravy.

When I had relocated to Gurgaon, I had been to restaurant and ordered for Chole-Bature the bigger version of puri with chole. I was surprised to see that the colour of chole gravy was dark brown ,where-in chick peas are white in colour. Can just a spicy gravy of onion and tomato give that colour was my question? Well we had not many friends to ask the reason, but I enjoyed eating them. I came back home and prepared but I never got that colour …ofcourse my version tasted restaurant style but looks was different. Well I was expecting those days and then our cute lil angel was born and days passed by without me getting an answer ,how does it look dark brown? Also I had got busy with my baby.

A few months later I just happened to ask my neighbour about it again as I had to find the reason being a foodie and make that exact restaurant style chole myself. Oops, there she told me to make a potli(small bag) of tea powder while cooking chickpea which will give you the colour. I had another question mark on my face….tea powder? Yeah, its that ingredient which gives the colour. Later, I also discovered that even anaar dana (pomegranate powder) can be used to get this colour on chickpeas.

Phew, here you go for recipe….

Chole - Chickpeas in onion and tomato gravy
Chole – Chickpeas in onion and tomato gravy

Ingredients

2 cups Chickpea (soaked overnite)
1 small stick cinnamon
1 star anise
2 tbsp tea decoction
2 tsp ginger garlic paste

3 medium size onion (chopped finely)
2 medium size tomato (chopped finely)
2 tbsp fresh cream or Dahi (if using dahi reduce 1 tomato)
2 tsp red chilli powder
1 tsp dhania powder
1 tsp turmeric powder
½ tsp amchoor powder
1 tsp garam masala powder
1 tsp ginger garlic paste
2 tbsp oil
Salt as per taste

For garnish Chopped cilantro, julienne ginger, onion and lemon

Method

First make tea decoction with one cup of water. Add this to cook chickpea in pressure cooker along with more (approximately 2 and 1/2 cups )water. Add ginger garlic paste, cinnamon and star anise too. Pressure cook chickpeas until they are soft and smash very easily. I take out atleast 10 whistles, for first two whistles turn on the gas on high and then turn it to low.

For Gravy

Take oil in kadhai/pan.
Add chopped onions and fry until brown and translucent on low flame. Add little salt to avoid burning.

Add the ginger garlic paste(1 tsp)
Add the tomatoes and mix well and cook until it leaves the sides ….on low flame itself. Cooking them on slow heat is the key to get right texture and taste.
Once its done, add the remaining dry ingredients, mix and cook. If its sticking to pan then you can add very little water (can use the cooked chickpea stock also).
You can taste this mixture, add more chilli powder if you want it more spicy.Ofcourse add salt as per your taste.
Now add the cooked chickpea (remove the cinnamon stick and star anise) along with its stock and mix well.
Add the cream/dahi and mix again . Allow it to simmer on low flame until till the water is all consumed and the consistency of the gravy looks good.

Puri Chole
Puri Chole

Ingredients for Puri

1 and ½ cups wheat flour
½ cup sooji / semolina
½ tsp ajwain (optional)
Water to knead
Salt to taste

Oil to deep fry the puri

Make a soft dough with above ingredients and set aside for half an hour.
Make small balls with the dough and roll into circle.
The oil in kadhai should be medium hot.
Put the rolled dough in the oil and slightly press them with the ladle/strainer, this is help to puff. Turn and fry until slightly brown.
Repeat this process for the remaining dough.

Serve hot with chole…..

Puri Chole
Puri Chole

I had a good time writing this write-up and enjoyed the puri chole as well. Hope you will like it.
Please leave your feedback.