Friday, December 2, 2011

Meat On Sticks - Chicken Lollipop

My Angel ate Chicken Lollipop at a friends party recently. She just loved it. I don't prefer her eating lot of outside chinese food, so I realized that the time had come to try this delicacy at home. I made the Chicken Lollipop in 2 marinates. One was spicy and tangy - the way I like it, and the second was a kids friendly marinate. The recipe I am mentioning below is the Spicy one. I am also going to mention the kids friendly marinate recipe in a note below. I couldn't get a pic of the kids friendly as my angel attacked it as soon as she could. Ingredients : Chicken Wings : 10 pieces (I got them already shaped into Lollipops?) Egg : 1 Salt : To Taste Pepper Powder : 1/2 tsp Cornflour : 1 tsp Schezwan Sauce : 3 tbsp heaped (I used ready made sauce) Oil : For deep frying. Aluminium foil : Optional - for decor Marinate : Ginger Garlic Paste - 1 tbsp Soy sauce - 1 tsp Vinegar - 1 tsp Schezwan Sauce - 1tbsp Recipe : Prepare the marinate by mixing all the ingredients together. Clean the chicken wings. Add them to the marinate. Coat each wing liberally with the marinate. Refrigerate it for half hour.
Whisk the egg. Add salt, pepper powder and cornflour. Heat the oil for deep frying. Don't make it very hot. Dip the wings in the egg batter and deep fry in the oil. Keep the flame on medium. the wings have to be cooked from inside as well. Fry till its golden brown. Drain it on a tissue paper. Heat 2 tbsp oil in an open pan. Add the schezwan sauce and any left over marinate. Heat it till it starts bubbling. Add the wings. Keep each wing separate. Coat it with the sauce liberally. Stir fry it for a min or two. Remove on a plate. Cover the bone with the foil. Serve hot. Note : To make the above recipe kids friendly, replace schezwan sauce with tomato sauce. Also, after dipping it in egg batter, roll them in bread crumb. You can serve it directly after deep frying. No need to stir fry it in pan.

Monday, July 11, 2011

Butter Chicken

A post after so long. It feels so good to be back. Finally, I am settled in my house. Its a very good feeling.

Today I will share a recipe which is very popular in my house. Actually, I think this Indian recipe is popular all over the world. As known to me, this recipe originated in Moti Mahal, Delhi. It can be served with naan, roti, or rice.

Ingredients :

Chicken : 500 grams
Tomato : 5 medium sized
Cashew : 15 - 20
Cloves : 5-6
Cinnamon : 1 inch
Green Cardamom : 4-5
Black Pepper whole : 7-8
Bay Leaves : 2-3
Ginger Garlic Paste : 2 tbsp
Green Chillies : 2 Chopped
Salt : To Taste
Red Chilli Powder : 1 tsp
Garam Masala : 1 tbsp
Kasuri Methi : 1 tbsp
Oil : 2 tbsp
Butter : 2 tbsp
Cream : 3-4 tbsp
Honey : 1 tsp

Marinade :
Curd : 1/2 cup
Salt : To Taste
Ginger Garlic Paste : 1 tbsp
Garam Masala : 1/2 tsp
Kashmiri chilli Powder : 1 tsp
Lemon Juice : 1 tbsp

Recipe :
Marinate chicken with all the above mentioned ingredients and refrigerate for atleast a 3-4 hours. Put chicken on skewer and grill it in a pre heated oven at 200 Degrees for approx 10-12 minutes or till its golden brown. Now baste it with butter and grill it for another 2 minutes. Remove and keep it aside. Alternatively, if you cant grill it in oven then heat 2 tbsp oil in a open pan. Place the pieces of chicken separately in the pan and shallow fry till its golden colour on both sides.

Soak cashews for approx 30-45 minutes. Make a puree of the tomatoes and cashews.

Heat butter in a pan. If you have grilled your chicken in a pan, you can use the same pan. Add cloves, cinnamon, black pepper, cardamom and bay leaves. Saute till it splutters. Add ginger garlic paste and green chillies. Cook for 2 min and add the tomato puree, red chilli powder, salt and garam masala. Saute till the oil leaves the sides. Add a cup of water and bring to a boil. Now add the kasuri methi and honey. Cook for another 2-3 minutes. Now add the grilled chicken pieces. Reduce heat and cover and cook for 10 min. Now add the cream and bring to a boil and remove from heat.

Serve hot with Naan, Roti or Rice.

Sunday, February 20, 2011

Winner for Giveaway of Healing Foods - Eggplant

My sincere apologies for being so so so very late in announcing this giveaway. I know that you all must be waiting for it. So with out much ado, I announce it.

The winner for the $25 Amazon gift card giveaway is Priya Suresh from Priya's Easy & Tasty Recipes.

Heartiest Congratulations to you Priya .... Keep us drooling with your yummy recipes.

Also, I would like to tell you all that I am going on a break for 3-4 months. I am permanently moving back to India in April. Its very chaotic here with all the packing and moving. Hopefully, I will find you all here only when I am back and you will give me the same love and affection.

See you all soon !!!!!!!!

Monday, February 7, 2011

Round-up Healing Foods - Eggplant

I know I am a bit late in doing this round-up but I just couldn't help it. Things are going on at a super fast speed in my life. I wont go in details of all the events but would definitely like to tell you all that I am moving back to India in April. I know there is still some time, but preparations have started. All you people with small kids would know just what I mean. I am going to be a bit irregular till April.

I know I am going to miss lot of amazing recipes posted by you all, but I will try my best to keep track.

Now coming back to the topic on hand. I want to thank all you guys for sending me such amazing recipes and making my event such a big hit. Thanks Siri for letting me host it.

Here are the wonderful recipes I received.

Dips :

1) Ramya from Hot from my oven

Baba Ghanoush

2) Hasna from Kachuss Delight


3) Amy from Savoury Moments

Roasted Eggplant & White Bean Dip

4) Sadhana from Sensible Veg

Eggplant Raita

Starters / Snacks :

1) Sonal from Palate Corner

Toasted Vegetable Sandwich in Turkish Roll

2) My entry

Mixed Platter Of Fritters

Main Course :

1) Sayali from Spice Mantra

Bengan Masala

2) Krithi from Krithi's Kitchen

Ennai Kathirikkai Kuzhambu

3) Akheela from Torview Toronto

Eggplant Curry Stuffed With Coconut

4) Ila from Cookery Point

Eggplant Biryani

5) Satya from My Innovative Kitchen

Eggplant Masala Gravy - Vankaya Masala Kura

6) Honeybee Cooks Jackfruit

Eggplant Rice - Vangibath

7) Anita from Eat n Stay fit

Baingan Fry

8) Gayathri from Gayathri's Cook Spot

Kathrikkai Puli Kulambu

9) Nivedita from Nivedita's Kitchen

Kaap (Shallow Fried Brinjal)

10) Harini - Jaya from Tamalapaku

Fiery Eggplant - Roasted Eggplant in Sweet and Sour Sauce

11) Siri from Cooking With Siri

Hyderabadi Bagara Baingan

12) Ambika from Ambika's Kitchen

Eggplant Mushroom Roast With Peanuts

13) Hasna from Kachuss Delight

Patlican Kebab

14) Savitha from Savitha's Kitchen

Baingan Ka Bharta

15) Jaleela from Samaiyalattakaasam

Egg Bringal Pulikiuzampu

16) Priya from Bon Appetit

Baingan Ka Bharta

17) Jayasri from Samayalarai - Cooking Is Divine

Stuffed Small Brinjal

18)Sangeetha from Recipe Excavator sends in the recipe for amazing Brinjal Dry fish Gravy. The recipe can be found on the link. However, she doesn't have a picture.

19) Priya from Easy & Tasty Recipes

Eggplant and Sprouted Moth Beans Masala Rice

Eggplant and Jackfruit Seeds Curry With Peanut Spice Powder

Eggplant and Snakegourd Sambhar

Eggplant Masala Paratha

20) My entries

Baingan Ka Bharta

Eggplant Fry

Stuffed Eggplant

Few recipes from Sivaranjini, my non-blogger friend :

1) Brinjal Poriyal
brinjal 1
small onions 3_4
garlic 1 clove
curry leaves
gingelly oil 2 tablespoon
salt to taste
tumeric powder
pepper 1 teaspoon
cummin 2 teaspoon pepper and cummin should be powdered

in cooking vessel add gingelly oil
oil heated add brinjal pieces and salt
cover with lid stir occasionally
few minutes later add small onions and garlic
let it cook well
later add tumuric powder and pepper cummin powder
when it come to final stage add curry leaves

2) Brinjal Curry
brinjal 1
ash pumkin 150g
jack fruit seed 5_6
carrot small 1/2
capsium small 1/2
garlic 2 cloves chopped
green chilles 3 split lenthwise
coconut milk 4th extract and 1st extract

For Thalitham
2teaspoon gingellyoil
2 red dry chilles
curry leaves

in cooking vessel add brinjal pieces
ash pumkin cubes
jackfruit seeds cut into pieces
carrot cut in to small cubes
capsium cut into small pieces
green chilles
and add 4th coconut milk extract and salt
cook for 6 to 8 minutes
then add tumeric powder and pepper cumin powder
when its fully cooked add1st coconut milk and cook for 2 minutes
in a small pan add gingelly oil add onions dry red chille pieces and mustard
when onion is slightly golden brown add curry leaves swich off flame add thalitham to brinjal curry.

Wednesday, January 26, 2011

Mixed Platter Of Fritters

What could be better than a platter of fritters on a cold rainy day. That's just how the weather was yesterday. So I made the most common recipe associated with such weathers. Also, I made it in a very simple manner. You can add the masala's to the batter. However, I prefer to avoid making it spicy as my kiddo relishes them too.
Fritters can be made with loads of veggies depending on your choice or preferences or
as in my case, availability of veggies in the fridge.

Ingredients for Batter :
Gram flour : 1 cup
Rice Flour : 2 tbsp
Ajwain : 1 Heaped tbsp
Green Chillies : 2 Chopped
Chopped Coriander : 2-3 tbsp
Salt : To Taste
Water : As Required
Oil for Deep Frying

Veggies in my fridge :
Bottlegourd (Dudhi)

Recipe :
Take a large bowl. Mix all the ingredients of the batter except water. Now add around 3-4 tbsp of water and whisk it with your fingers. Whisk it in a circular motion following the same direction. Add some more water to form a consistency of thick cream. The batter should stick to the spoon. If you want to be absolutely sure, then take a glass of water and then put a drop of batter in it. It should settle in bottom of glass. If the batter dissolves then you have added too much water in the batter.

Heat oil for deep frying in a wok. Add a drop of batter in oil to see if its the right temperature. The batter should float. If it settles in bottom of wok, then oil isn't hot enough. If it burns instantly, then oil is too hot. You should reduce flame and try again after some time.

Dip one veggie at a time in the batter and coat it from all sides. Drop it in the wok. Drop softly or the oil will spill. Repeat the process and add more veggies till wok is filled. Fry them till its golden brown on all sides. Drain them with a strainer and remove and keep on kitchen tissue.

Repeat the whole process till all veggies are done.

Serve hot with a dip of your choice. We like it with ketchup and coriander chutney.

Sending this to the following events :

1) Healing foods - Eggplant started by Siri and hosted this month by me.

2) Veggie / Fruit a Month - Potatoes started by Priya and hosted this month by Divya.

3) Deep Fried Snacks by Radhika.

Monday, January 24, 2011

Baingan (Eggplant) Bharta

Ingredients :
Eggplant : 1 big
Onion : 1
Tomato : 1
Green Peas : 1/2 cup
Garlic : 5 Cloves
Cumin Seeds : 1 tsp
Turmeric : 1 tsp
Red Chilli Powder : 1 tsp
Coriander Powder : 1 tbsp
Garam Masala : 1 tsp
Salt : To Taste
Oil : 3-4 tbsp
Coriander Leaves : For Garnishing

Recipe :
Take a whole big eggplant. Make 5-6 small slits in it. Stuff the slits with the garlic cloves.

Preheat oven at 190C. Brush the eggplant slightly with oil. Place the eggplant on grill. Bake it for 30-40 minutes. Turn it once in between. Bake it till its cooked well. Remove from oven.

Peel the eggplant.

Mash the pulp along with the garlic cloves. Keep aside.

Heat oil in a pan. Add cumin and let it splutter. Now add the onions. Saute till onions are golden brown. Add the tomatoes and mix well. Now add salt and all the masala's. Stir well and cook till oil leaves the sides.

Add the green peas and the mashed eggplant. Mix well. Lower flame and cook for 10-15 minutes. The peas should be cooked. Eggplant will ooze out the oil. Remove from flame.

Garnish with coriander leaves and serve hot.

Sending this for my event "Healing Foods - Eggplant" started by Siri and hosted this month by me.

Eggplant Fry

A quick and easy preparation. Goes perfectly well with Dal.

Ingredients :
Eggplants : 1 Big
Mustard Seeds : 1 tsp
Cumin Seeds : 1 tsp
Coriander Powder : 1 tbsp
Turmeric : 1 tsp
Salt : To Taste
Oil : 2 tbsp
Coriander Leaves : For Garnishing

Recipe :

Cut eggplant in big cubes.

Heat oil in a non stick pan. Add mustard seeds and cumin seeds. Let them Splutter. Add turmeric. Wait till it darkens in colour. Add the eggplant and salt. Mix it well. Lower flame and cover and cook till eggplant is done. Don't let it be too soft.

Remove and cover and increase flame. Fry till eggplant turns golden brown on all sides. Add coriander powder and mix well.

Garnish with coriander leaves and serve hot.

Sending this for the event "Healing Foods - Eggplant" started by Siri and hosted this month by me.