Indian Chicken curry

Hello Everyone, today I have got a recipe for a very delicious and lip smacking chicken curry. Made up with the regular spices it has the most authentic taste. Its the way I am preparing it since many years and always liked by everyone. Its a very good option for a get together as well. I always keep this in my menu when Guests are arriving home. Its an easy and simple way to impress others :)))

There is no marination required hence saves time, also prepared in less oil :). Lets quickly dig into the ingredients following the method.

Video link :

Ingredients :

• Chicken on bone : 500 gms
• Onions : 2 medium sized (finely chopped)
• Tomatoes : 2 medium sized (pureed)
• Ginger : 1 tbsp (minced)
• Garlic : 1 tbsp (minced)
• Bay leaves : 2 nos
• Cloves : 4-5 nos
• Cinnamon stick : 1.5" long
• Red chili powder : 1 tsp
• Kashmiri red chili powder : 1 tsp
• Turmeric powder : 1/2 tsp
• Coriander powder : 1 & 1/2 tsp
• Garam Masala powder : 1 tsp 
• Dried fenugreek leaves/kasuri methi : 1 tbsp
• Yogurt : 2 tbsps
• Oil : 2-3 tbsps 
• Fresh coriander (handful)
• Salt as per the taste

Method :

• In a hot pan (try to take deep bottom pan) add oil, then add the whole spices - cinnamon, bay leaves and clove. Let them release their flavor in oil then add onions and saute till you get a nice golden brown colour. 
• Add the washed chicken pieces and fry till the chicken changes its colour. 
• Then add all the dry spices - red chili powder, turmeric powder, coriander powder, kashmiri red chili powder (for reddish colour) and 1/2 tsp of garam masala (rest of it we will add at the end). Give it a mix and add the salt as well.
• Add pureed tomatoes and saute until oil oozes out.
• Then add yogurt and mix well. Add water, cover and let it simmer unless the chicken cooks.
• Once cooked well, add rest of the garam masala, dried fenugreek leaves and mix well. 
• Garnish with fresh coriander leaves.

Enjoy with hot phulkas, rumali rotis or steamed rice :)

For the Rumali roti recipe please click here

 

Note : 

• You can add ginger/garlic paste instead of minced.
• The authentic way to prepare it is with Mustard oil, but here I don't get it of a good taste hence I used olive oil.
• Chicken's cooking time varies from place to place, it took only 10-15 minutes for my chicken.

Please do share your experiences and feedback with me in the below section of comments or on my Facebook page. I too have a You Tube channel please do visit for all the video recipes. All the links mentioned below :) 

YouTube : https://www.youtube.com/user/cookwithpriyanka

Facebook : https://www.facebook.com/cookwithpriyanka

Thanks & Happy cooking 

Priyanka

Veg Pulav/Pilaf with Soyabean Chunks

Hello Everyone, today I got a vegetarian Pulav recipe for you all. Its perfect alternative for biryanis, very delicious and my all time favourite. Its my mother's recipe and she used to prepare it with just whole spices (Garam Masala), which are all mostly dark colored with rice so while we were kids we used to call it "black & white pulav". She used to add soyabean chunks which were like cherry on the cake. Some times she also added jack fruit to it but only during its season. Its a super easy recipe and always a hit in my house. Sushant loves to eat it with just plain curd and homemade aam ka achar. So without wasting much of the time here you go with the ingredients following the method.

Ingredients :

• Basmati rice/Any long grain rice : 1 cup
• Soya chunks : 3/4 cup
• Onions : 1 cup thinly sliced
• Cumin Seeds : 1 tsp
• Bay leaves : 2 nos
• Cloves : 4-5
• Cinnamon stick : 1 large size
• Black Cardamom : 2 big or 3 small sized
• Green Cardamom : 4 nos
• Mace : 1 small sized
• Star Anise : 1 nos (optional)
• Black Peppercorns : 1 tbsp (Coarsely crushed)
• Whole red chillies : 2-3  
  
• Oil : 2-3tbsps
• Salt : As per the taste
• Water : 2 cups (appx)

Method :

• Soak rice in water for 10 minutes. Drain the water completely and keep it aside.
• Soak soya chunks in salted boiling water for 10-15 minutes. Once soaked properly, squeeze them and keep aside.
• Now, in a pressure cooker heat oil, when its medium hot add cumin seeds, let it crackle, add cinnamon stick, bay leaves, both cardamoms, cloves, star anise, mace, whole red chillies. Let them saute for few seconds, let them release their flavours. Then add thinly sliced onions and fry till they are golden brown. 
• Once done add crushed peppercorns and soya chunks, mix well and saute for a minute. 
• Add drained rice and salt (I used 2 tsp), give it a gentle mix and finally add water (I added 1+3/4 cups), it varies as per the variety of rice, usually it takes double the amount of rice. Let it come to a boil, close the lid with weight, let the flame be on high. 
• As soon as you get the first whistle lower the flame to low and cook for another 4-5 minutes. 
• Switch of the flame and let the pressure completely subside. 
• Open the cooker, let it sit for couple of minutes, then gently mix with a fork and serve.

Enjoy it with plain yogurt, pickled onions or mango pickle.

Please do share your experiences and feedback with me in the below section of comments or on my Facebook page. I too have a You Tube channel please do visit for all the video recipes. All the links mentioned below :) 

YouTube : https://www.youtube.com/user/cookwithpriyanka

Facebook : https://www.facebook.com/cookwithpriyanka

Thanks & Happy Cooking
Priyanka

Goan Style Egg curry (Coconut based gravy)

Hi all, today I am very excited as I am going to do a guest post on my blog. This is my very first guest post and I am so happy that it's none other than Mr.Sushant Varma (My husband). He is a very good cook and more important - loves to cook. He is an IT professional and doesn't get much time, but whenever he is free he does it, specially on weekends. Last weekend we went together for a group meet of Chef at Large, its one of the biggest foodie group on Facebook having more than 32000 members. There we had a secret ingredient swap (Every member got an ingredient, which was not revealed to other members, then they were shuffled and distributed back). Me and Sushant both are the members, hence we both participated in it. He got a fresh whole coconut, with which he had to prepare a dish. 

So he decided to prepare a Goan egg curry. We prepare egg curry frequently but the normal way its made, never tried it before but must say will be switching to this curry now more often. Won't be taking much time and straight away directing to Sushant.

"When I left home for my further studies, had various choices with food and had no idea about cooking. I went to New Delhi and had almost same options on most of the food joints with the same kind of taste. As very well said that “Necessity is the mother of invention” (for me cooking was an invention). I started cooking, but with a big question mark. Tried and failed many a times but somehow learnt the basic stuff. Then went to Mumbai for work and spent almost 3 years there. Great place with great people must say. There I learnt lot many varieties and got to know a lot about Goan food from one of my Goan friend. When cooking converted to passion from necessity never knew. But as an IT professional it’s so tough to take out time and continue our passion. I got married and that too with a foodie. Bas phir kya tha the journey began. Still I don’t get a lot of time, but can see my passion through my wife’s eye. So after a very long story here is the Recipe."
 
Recipe is for 2 portions, you can always increase the ratio as per the people.

Ingredients-

• Eggs : 4 nos
• Onions : 2 medium
• Garlic : 4-5 cloves
• Ginger : 1” piece
  
• Fresh Coconut : ½ cup (remove the brown part)
• Coconut milk : ¼ cup
• Tomato paste : 1 tomato (I used concentrated hence 1 tbsp)
• Tamarind pulp : 1 tsp
• Whole red Chili : 1
• Cumin seeds : 1 tsp
• Coriander seeds : 1 tbsp
• Turmeric Powder : ¼ tsp
• Red chili powder : ½ tsp
• Garam Masala : ½ tsp
• Salt : As per the taste
• Coconut oil – 2 tbsps (You can take any vegetable oil too)

Method -

• Roughly chop ginger, garlic, onions and coconut.
• Boil eggs
• Heat oil in a pan. Once hot, add whole red chilies, cumin seeds, coriander seeds and then garlic and ginger. Once done, add onions and sauté till they change the color to pink. Add coconut and again sauté till you get nice golden brown color. Add the powdered spices and tomato paste and fry until oil oozes out. Add tamarind pulp and stir. Now cool down the mixture and blend to a paste. In the same pan, pour it back and cook. Add coconut milk and stir continuously till a boil comes. Add salt and boiling water (if required). You can adjust the gravy consistency by adding water. Now add the boiled eggs cut into two and cover the pan and simmer for 5 minutes. Garnish it with green coriander. Enjoy with Chapati, or steam rice.

Thanks
Sushant

Thanks a lot Sushant for sharing this wonderful recipe with us :)) 

Please do share your experiences and feedback with me in the below section of comments or on my Facebook page. I too have a You Tube channel please do visit for all the video recipes. All the links mentioned below :) 

YouTube : https://www.youtube.com/user/cookwithpriyanka

Facebook : https://www.facebook.com/cookwithpriyanka

Avocado Kebabs

In continuation with my love towards Avocados, here is one more savory dish - The Avocado Kebabs. I never tasted Avocados while I was in India, but heard a lot about them. When I shifted to London the first thing which I tried was Avocados, I didn't like them as their taste were quite subtle but yes they taste nice in Guacamole & salads. But why just in salads or dips ??? Tried out some recipes with it and would say that its an amazing ingredient I found. Firstly I just tried it as a patty in burgers and yes its a hit in my house. You can find the link for Burgers here - Avocado Patty Burgers

And now its the time for Kebabs. Trust me they are so moist and just out of the world. My husband has forgotten the non-veg ones :)))). Secondly they can be made zhatpat without any mess and with very few ingredients. Last week I had a Tea party at my place so prepared some and it was quite appreciated by all the guests. I usually purchase Avocados 2-3 days prior and let them ripe completely till they are soft. This gives a nice texture as well as the taste. So lets quickly see the ingredients followed by the method.

Ingredients :

• Avocado - 1 nos
• Onion - 1 small (finely chopped)
• Suji/Rava/Semolina - 1 tbsp
• Cornflour - 1 tbsp
• Garlic powder - 1 tsp
• Chili flakes - 1/2 tsp
• Garam Masala - 1 Pinch (optional)
• Salt - 1/4 tsp (or as per the taste)
• Oil - 1 tbsp

Method :

• Slit the fully ripped Avocado and take out the seed. Now scoop the pulp in a bowl and mash with a spoon.
• Add onions, Suji, Cornflour, Garlic powder, Chili flakes, Garam Masala and salt to it. Mix well. (You can also use chopped garlic of garlic paste in place of garlic powder)
• Apply water on to your palms and try to make Kebabs. The mixture will be too runny but applying some water will help in forming shapes.
• Place them directly on griddle (on medium flame) and drizzle some oil. Turn them after 2-3 minutes very gently. And they will be done in another 2-3 minutes.

Serve them hot with Pudina chutney, onion rings and lime wedges.

Note: Don't worry at all about the shape, they are going to be just out of the world in taste :)  
Thanks & Happy Cooking
Priyanka :))

Paneer Tikka Masala

Paneer Tikka Masala is an Indian dish made from chunks of Paneer (Cottage cheese) & few veggies marinated in spices and grilled in a tandoor or over a pan and served with spicy gravy. As we all know for vegetarians paneer is the best substitute of non-veg items. At the same time its healthy too. I have used home made paneer in this recipe, click here for Homemade Paneer recipe.  
I have tried out the restaurant style recipe here and I am very much sure that you guys going to love it :))))

Here is the video

 



Ingredients for marination :-

• Paneer (Cottage Cheese) -250 grams
• Capsicum - 1 green (remove the seeds)
• Tomato - 1 big (remove the seeds)
• Onion - 1 big
• Greek /Hung yoghurt/thick curd - 1/2 cup
• Ginger garlic paste -1 tsp
• Red chilli powder - 1 1/2 tsp
• Cumin powder - 1/2 tsp
• Garam Masala powder - 1/2 tsp
• Coriander Powder - 1/2 tsp
• Chilli Flakes - 1/2 tsp (optional)
• Kasoori Methi (Dried fenugreek leaves) - 1/2 tsp
• Salt - as per the taste
• Lemon juice - 1tsp
• Oil - 1 tbsp
• 1 - 1 1/2 tbsp of oil for shallow frying

Procedure for Marination :-

• Cut the paneer & the other vegetables in small cubes.  
• In a mixing bowl take Yoghurt and add all the spices to it. 
• Now add paneer and the vegetables and lightly mix as the Paneer might break. 
• Now add oil and lemon juice and again mix. 
• Keep the marination in refrigerator for 1 hr. 
• After 1 hr, take a broad pan, add oil to it and put the marinated paneer and vegetables over it one by one. Do not mix them, keep them separate. 
• Keep the flame high and let the entire water absorbed. When done on one side flip it over and cook it on the other side as well. Paneer and vegetables will get golden brown color. Now we can take it out on a plate and keep aside.

Ingredients For the gravy :-

• Roughly chopped onion - 1 big
• Roughly chopped tomato - 1 big
• Roughly chopped Garlic cloves - 4 large
• Roughly chopped Ginger - 1/2 inch
• Cumin seeds - 1tsp
• turmeric powder - 1/2 tsp
• Coriander powder - 1 tsp
• Red chilli powder - 1 tsp
• Garam Masala powder - 1 tsp
• Kasoori Methi (Dried fenugreek leaves) - 1/2 tsp
• Salt - as per the taste
• Fresh Cream - 1/2 cup

Procedure for making gravy :-

• Heat 2 tbsp of oil in a pan. Add cumin seeds to it, as the seeds splutter add ginger & garlic and give it a good roast. 
• When they become little brown add onions and roast till they become light brown. 
• After they change the color add all the spices and a tbsp of water to it (So that the spices don't get burn) and cook until the spices oozes out the oil. 
• Now add the tomatoes and cook until they are softened. 
• Once done switch off the flame and let the mixture be cooled. After cooling put the mixture in a blender and make a puree out of it (If required add 1/2 cup of water for making a smooth puree). 
• Pour the puree in the same pan and cook it till a boil comes. As soon as the boil comes add the Paneer tikka and the veggies in the puree and give it a gentle mix. 
• After cooking it for 2-3 minutes add 2/3 rd of the cream in to the pan and leave rest of the cream for garnishing. Switch off the gas and serve it in a serving bowl, garnish it with rest of the cream.

Enjoy it with Chapattis, Naan, Parantha, Rumali roti or rice.

Thanks & Happy Cooking
Priyanka :))))