Karahi Chicken

Here is something really delicious and yet not fancy or complicated to make. Just simple and tasty! Hope you guys try. And your comments are always welcome...

Stuff you need:
1/2 medium chicken
1 medium onion, thinly sliced
4 medium tomatoes, cut length wise
1 inch ginger piece, ground
5 garlic cloves, chopped
4-5 tbs yogurt
1 tsp salt
1 tsp coriander powder
1 tsp cumin seeds
1/2 tsp red chili powder
1 tsp salt
1 dry red chili
3-4 fresh green chili, cut in half
Coriander leaves, chopped
5-6 tbs oil

1. Heat oil in a non stick pan and add the onions and fry it until it becomes a little transparent.
2. Add the chicken, dry red chili and the salt and fry this on medium heat for sometime until the chicken starts to turn brown.
3. Now add the dry spices, tomato, yogurt, ginger and garlic and mix it properly. Close the lid and let this cook for sometime until the oil separates. ( Do not add any water)

4 When you notice that the oil has separated and the chicken has become tender, add the green chilies and coriander leaves and cook this for couple of minutes.
5.Serve it with naan or rice.

Chocolate Coated Coconut & Almond Truffles

If you love coconut, then this is definitely for you!! I once tried these long back at my Arab friend's house and really liked it. It is really very easy to make, does not require anyyyyyy cooking, tastes delicious and requires very few ingredients. Hope you like these?

Ingredients
2 cups + 1/2 cup  dry desiccated coconut
1/2 cup finely ground almonds
14 oz can condensed milk
1/4 tsp vanilla essence
150-200g milk chocolate or White chocolate (your preference)
1 tbs butter

1. In a large bowl, add the desiccated coconut, ground almond, vanilla essence and condensed milk.( Pour the condensed milk half cup at a time so that it can form a dough.)
2. Mix this until it forms a firm dough. In case you feel the dough is too wet add a little bit more of the desiccated coconut. If it is too dry add a little bit more of condensed milk.

3. If you are able to shape it into firm balls (LOL!) then you have nailed it.
4. To melt the chocolate, add some water to a  deep bottom pan and let it come to a boil. Then  place another heat proof bowl on top of the pan making sure the bottom of the bowl does not touch the boiling water.
5. Add the chocolate and butter to the bowl and let it melt.
6.Now take the coconut dough and shape them into small balls.
7. Dip these balls into the chocolate. You can either fully coat the coconut balls with chocolate or coat it half way through. I have done both and used some white chocolate as well on some of the balls.
8. Next take 1/2 cup of the desiccated coconut in a bowl and roll the chocolate coated balls into them. If you have coated the truffles with chocolate half way through then you can sprinkle the coconut on the part with the chocolate.
9. Once you're done coating them, let them chill in the fridge for 2-3 hours.

Enjoy!

Kulfi

So it's summer time and we crave cold stuff. I was extremely bored at home so I thought of making Kulfi for everyone. Anyway, here is the recipe and I hope you guys like it. :D

Goodies:

4 + 1/2 cups whole milk

1 1/2 cups sugar

4 tbs powdered milk

1 can Nestle fresh sterilized cream  (this is normaly used as thickers)

2 slices white bread

1/4 tsp saffron, soaked in 2 tbs milk

1/2 tsp fresh cardamon powder
1/3 cup chopped pistachios (roasted)

1/3 cup chopped almonds (roasted)

1 pinch salt

1/2 tsp cournflour

1. In a deep bottom non stick pan, boil 4 cups of milk on medium high heat. Keep stirring and clean up the build up from the sides of the pan. Once the milk comes to boil reduce the the heat to low and let the milk reduce to half it's quantity. Stir once in a while.

2. Take the bread slices and cut off the crust/edges and cut the bread into little pieces. Put this in the blender along with the cornflour and 1/2 cup of milk. Blend it until it is smooth and add this to the milk in the pan, which is reduced.

3. Keep stirring the milk until you notice that the milk has thickened. Add the sugar, salt, milk powder and fresh sterilized cream and cook it for 5 more minutes on low heat. ( Using sterilized cream reduces the chances of the cream splitting when it is heated)

4. Now add the saffron, cardamon powder, pistachios and almonds and mix it well. Take this off the stove and let it come to room temperature.

5. Once it cools down pour it into molds of your choice or if you don't have a mold pour it into a bowl and cover the bowl with a plastic wrap touching the surface of the Kulfi.

6. Freeze it for 8 to 10 hours. 

And then enjoy!!   

 

Spinach with Chicken (Palak Chicken)

Yes I know it looks green but it is delicious and simple to make. The first time I came across this dish, I was not too eager about it but once I tried it, I really loved it. So I gave it a try at home and it turned out good. Here is the recipe. Try it out.

Goodies you need:
500g English Spinach (palak)
800-900g chicken, skinless
4 tbs Yoghurt
6 tbs Oil
3 Black cardamon
2 Bay Leaves
1 cinnamon stick
3-4 green chilies
1 Large Onion chopped
2 cm ginger piece, peeled
8 whole garlic cloves
3 large tomatoes, cut in quarters
2 tsp coriander powder
1tsp garam masala
1/4th tsp fennel seeds
2 tsp fresh ground pepper
1/4 cup mint leaves
1/4 cup coriander leaves
Salt to taste

1. In a food processor or blender, blend the spinach leaves with coriander leaves,  mint leaves, green chilies and a little bit of water to make a smooth paste.
2. Make another paste in the food processor with tomatoes, garlic, ginger and few tbs water. ( Do not mix this with the spinach paste)
3. Heat the oil on medium heat and fry the cardamons, fennel seeds, bay leaves and cinnamon for about 20 to 30 seconds.
4. Add the onions and fry this for 5 minutes or until the onions begin to turn light brown.
5. Now add the chicken pieces and fry this well with the onions for the next 5 to 6 minutes.
6 Now add the tomato paste, coriander powder, garam masala powder salt and ground pepper and let this simmer for 10-12 minutes, with the lid on. Stir this once in a while.
7. Add in the yogurt and mix it in and let this cook till the sauce thickens and starts to dry out.
8. Add the spinach puree to this and let this cook for another 12 minutes till the puree changes color, thickens and most of the water has evaporated.

When it is done, it should look somewhat like the picture on the left.
Serve this with Rice or Naan.

Try it out and I hope you like it! :D

Aloo Matar ( Potatoes with Peas)

So I finally got out of my lazy holiday phase today and decided to  make dinner. This one makes a simple and tasty side dish. Hope you guys like it.

Things you need:
3 medium potatoes, boiled, peeled and diced
3/4 cup frozen green peas
2 medium tomatoes chopped
2 tbs chopped cilantro
2 tbs oil
1 tsp cumin seeds
1 tbs coriander powder
1 tsp fennel seeds
1 tsp paprika
1 tsp mango powder
1 tsp turmeric powder
1/4 tsp garam masala powder
1 tsp ginger paste
1 minced green chili
1/2 tsp sugar
salt according to taste

1. In a bowl mix coriander powder, fennel seeds, ginger paste, minced green chili, paprika, turmeric powder and 1/4th cup water and keep this spice mix aside.
2. Heat oil in a pan on medium heat and add the cumin seeds and wait for it to pop. once it does add in the onions and fry until the onions turn light brown.
3. Add the spice mixture and fry it for a minute or less and then add the green peas along with 1/2 cup of water. Cook this for 2 to 3 minutes.
4. Now add the potatoes, sugar, salt and 1 cup of water. Let this cook for a minute or two with the lid on  and then add the tomatoes, mango powder and garam masala powder and let it cook for a few minutes until some of the water evaporates. Personally I prefer less gravy so I let most of the water evaporate but if you want it with more gravy then switch off the stove once you are happy with the water content.
5. Add the chopped cilantro and serve hot. :D

Keema Aloo [Minced Meat & Potatoes]

I absolutely love this dish! Everyone has their version of this dish, so this one is mine. Try it and let me know...

Goodies:

• 1/2 kg minced beef / lamb
• 4 medium potatoes, peeled and diced
• 3 medium tomatoes diced
• 1 large onion, finely chopped
• 2 1/2 tbs tomato puree 
• 1 cup peas
• 6 cloves
• 4 whole black pepper
• 1 1/2 tsp ground black pepper
• 1 bay leaf
• 1 black cardamon
• 1/4 tsp cumin seeds
• 1/2 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1/4 tsp red chilli powder
• 1/2 tsp garam masala powder
• 1 tsp ginger paste
• 1 tsp garlic paste
• 6 tbs oil
• 4 cups water
• 2 tbs lemon juice
• 3 tbs chopped coriander leaves
• Salt according to your taste

1. Heat oil on medium low flame and add bay leaf and chopped onions and fry until it turns light brown in color.
2. Now add black cardamon, whole black pepper, cloves, ginger and garlic paste and fry for a minute or two. 
3. Pour in the tomato puree, chopped tomatoes, diced potatoes, cumin powder, turmeric powder, chilli powder & coriander powder and fry this for a few minutes and then add 2 cups of water. Close the lid and cook this for 20 to 30 minutes until the potatoes are soft and most of the water has evaporated.
4. Now add the peas, the minced meat and 2 cups of water and cook this until the some of the water has dried up.
5. Add salt, ground black pepper & garam masala . Cook this till most of the water has evaporated.

6.  Mix in the lemon juice and sprinkle with some coriander leaves.

   Serve it hot with rice or naan.

  

Cheesy Chicken & Sausage Pasta

This is something I learnt from my sister Nadia when I was a teenager. Till today I think my sister makes the best pasta and lasagna in the whole world and every time I meet her I still beg her to make me pasta.
I added very few changes here and there just to suite my taste. I hope you guys like it?
I won't say this tastes anything like your traditional Italian Pasta but it still tastes nice. Give it a shot.. It's easy and very simple to make. :D



Goodies You Need:

• Sea Shell pasta 300 - 350g ( I used this type because this  one tends to hold the sauce in. But you can use any other kind you like or whatever is available in the stores)
• 2 1/2 cups Milk
• 6 Cheese Slices (the ones used in sandwiches) You may also use grated cheddar cheese and if you do, use around 1/4 cup or a bit more depending on how cheesy you want it.
• 1 tsp cornflour mixed in 4 tbs water
• 1 1/2 tsp  dried Oregano
• 1 tsp dried Thyme
• 1 tsp paprika flakes
• 1/2 tsp dried mint flakes
• 3 tsp ground black pepper
• 1 chopped green capsicum
• 1 large onion finely chopped
• 1 tbs ginger garlic paste
• Fresh Mint Leaves chopped
• 5-6 tbs Olive Oil
• 1 1/2 cup diced boneless chicken (previously boiled)
• 6 chicken sausages cut into small pieces
• Salt according to your taste

1. In a deep non stick pan, heat up the olive oil on a medium flame. Once the oil is hot add the chopped onions and just a pinch or two of salt. (Salt stops the onions from becoming brown) Fry it until the onions become soft and almost transparent.

2. Now add the ginger garlic paste and fry it for a minute and then add the capsicum and fry for two to three minutes.

3. Add the boiled boneless chicken pieces, dried oregano, dried thyme, paprika flakes and the sausages and fry this for three to four minutes. At this point you may need to add a tablespoon or two of more oil.

4. Pour the milk in and let it come to a boil after which you add the cornflour mixture in. Once the cornflour is added stir the milk until it thickens.

5. Add the cheese slices one by one and let this cook for a few minutes on low heat. If you are using grated cheddar cheese, add it some at a time, wait for it to melt, taste it and if you want more cheese add it. 

6. Now add the dried mint flakes and the ground pepper. At this point add little bit salt. It's okay if your sauce is a little less salty at this point because after you add the pasta it will balance out.

7.In another pot boil water with around 1 tbs salt and a little bit of oil. Then add the pasta and let this boil for  about 10 - 15 minutes to cook.Make sure your pasta does not get too soft or else the dish will be a huge mess.Once it's cooked, drain the water from the pasta (reserve around 1 cup of the pasta water just in case your sauce is insufficient) and spread the pasta in a dish. 

8. Pour the sauce into the pasta and gently fold it in to make sure the sauce coats the pasta. The pasta should just be coated in the sauce and not be floating in it. If you notice that the sauce is not going to be sufficient for the pasta then add a few table spoon of that pasta water you reserved, mix and put it back in the pan and heat it up a little bit more.

8. Sprinkle the fresh mint leaves and serve.