Chicken Paratha

Unique Chicken Paratha

Cooking is all about an artistic passion to invent an altogether new flavour. An unique taste which would mesmerize everyones senses. Now, when it comes to uniqueness it need not be something weird, it can be simple well known food but made in an unique fashion.

Today we learn to make paratha, but made of Chicken! Yes, its Chicken Paratha.     

Ingredients for making Chicken Paratha:

For the stuffing:

Boneless & skinless chicken-2 lb
onions- 1
coriander powder - 1/2 tbsp
garam masala- 1 tsp
turmeric powder- 1/4 tsp
chillipowder- 1/2 tsp(or according to taste)
curry leaves- a few
coriander leaves chopped
oil- 1 tbsp
salt to taste

Now, coming to the dough:

For the dough:

Wheat flour- 1lb
ghee or butter- 1 1/2 tbsp
salt to taste

Preparation of Chicken Paratha:

Make the dough using the above ingredients and keep it aside for 1/2-1 hr. Keep the dough covered with a moist cloth. Boil chicken in a saucepan till almost cooked. Cool and chop the chicken in a blender. Heat the oil. Add the chopped onions & curry leaves. Fry till golden brown. Add all the dry powders and fry for 30 secs. Add the minced chicken and salt and fry till the raw smell of the coriander powder goes off. (takes appro. 4-5 minutes in medium heat). Remove from heat and mix in coriander leaves. Make lemon-sized balls from the dough. Roll the ball from the edges leaving a small hunch in the center.

Take enough chicken stuffing and roll the dough to make a ball once again. Flatten it carefully to the size desired. Heat the tava and place the paratha for a minute or so. Add a few drops of melted butter or ghee to the top uncooked side and then flip it over. Turn once again after 30 secs or so and place the paratha in a long aluminum foil.

Do the same way with the rest of the parathas. Place all the parathas one above the other in the aluminum foil and make sure U wrap it every time. The idea of using the foil is to retain the heat and moisture of the parathas. Stays fresh for 24 hrs. Can be reheated in a microwave oven.

Enjoy Chicken paratha with your family and friends!

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Kachori

Monsoon Recipe Yummy Kachori

Monsoon has almost arrived and we could enjoy everyday drizzling giving cooless to our life. When it comes to monsoon our mind and soul genuinely asks for fried food, preferably in the form of snacks along with hot tea or coffee.

There are several crunchy and yummy fried recipes and Kachori happens to be one of them. Kachori or Kachauri or Kachodi or Katchuri is a spicy snack popular in various parts of India including Uttar Pradesh, Rajasthan, Delhi, Maharashtra, Madhya Pradesh, Gujarat, Bengal and Orissa. It is a popular snack food in Karachi, Pakistan as well.  Lets learn making it here:

Ingredients for making Kachori:

For Covering:

Refined flour 100 gms.
Rava (Semolina) 100 gms.
Baking soda ¼ tsp.
Ghee 2 tbsp.
Salt 1 tsp.
Water (to knead the dough)
Oil For frying
For Filling:
Split Green Gram (Moong daal) 225 gms.
Ginger 1" piece
Coriander leaves 1 cup
Green chilies 5 nos.
Heeng ½ tsp.
Coriander-cumin powder ½ tsp.
Ghee 3 tbsp.
Raisins 50 gms.
Coconut ¼ cup.
Chili powder 1 ½ tsp.
Turmeric powder ¾ tsp.
Lime 2 nos.
Sugar 1 tsp.
Salt To taste

Method for making yummy Kachori:

Wash the split green gram and soak overnight. Grind coarsely. Scrape the skin off the ginger and grate. Chop the green chilies and set aside. Grate the coconut and set aside. Sieve the refined flour and set aside.

For the filling :

Heat the ghee in a frying pan and add the split green gram and saute over medium to low heat until cooked. Add the grated coconut, coriander leaves, green chillies, turmeric, chili powder and salt to taste. Now mix in the heeng, ginger and cummin-coriander powder. Stir and add the lime juice and sugar and cook for a few minutes longer making sure that he mixture is moist but not liquidy. Adjust seasoning to taste, remove from the flame and add the raisins. Set aside and start preparing the covering.

For the Covering :

Add salt to the sieved flour and rub in the ghee, add the rava and enough water to make stiff dough. Keep the dough covered with a damp cloth for 45 minutes. Knead well and divide the dough into equal portions. Roll each portion to make a puri and put some of the filling mixture

 
in the centre. Bring all the edges of the puri together and seal using little water. Pinch the edges together. Heat the oil until quite hot in a frying pan and deep-fry the kachoris on medium heat until golden brown. Serve hot with imli or hara dhanya chutney.

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Chilli Bajji

Monsoon Special Chilli Bajji

Monsoon has arrived and its certainly a perfect time to bite on a special Chilli Bajji. It sounds very easy preparation but actually needs some very important ingredients to make it tasty and crunchy.

Ingredients for making Chilli Bajji:

• Sweet chilli, large: 4
  
• Potato:150 gm
  
• Ghee: 30 gm
  
• Coriander seeds: 5 gm
  
• Ginger: 20 gm
  
• Salt to taste
  
• Green chillies: 2 gm
  
• Pomegranate seed powder: 10 gm
  
• Coriander leaves: 20 gm
  
• Oil for frying
  
• Gram flour: 250 gm(For batter)
  
• Baking soda: 2 gm
  
• Salt to taste
  
• Ajwain: 5 gm
  

Preparation of special Chilli Bajji:

Wash and dry the chillies. Wash, boil and mash potatoes. Add chopped ginger, pomegranate seed powder, coriander seeds and salt. Saute over medium heat for five minutes. Add the chopped coriander and chopped green chilli. Split the large chilli by making a lengthwise slit through its middle, leaving the ends intact. Clean out the insides with a knife or spoon and stuff the mixture into it. Prepare a batter using gram flour, baking soda, salt and ajwain. Heat the oil. Then dip the stuffed chillies in the prepared batter and fry them. Deep-fry till golden brown and serve immediately for maximum satisfaction.

Its more satisfying because its monsoon!

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Chicken Wings

Chicken wings can be absolutely pleasurable

Chicken wings recipe can be absolutely pleasurable when spending time with the loved one's. It may be family or friends everyone has a fascination towards unique recipes. Try making this highly pleasing Chicken wings and make it a memorable moment.

Ingredients for making Chicken Wings:

Chicken wings, 8
Salt, a pinch
Ginger paste, 1 teaspoon
Garlic paste, 2 teaspoons
Cornflour/corn starch, 1/4 cup
Paprika powder, 2 teaspoon
Oil, for frying
Sesame oil (Til oil), to taste

For the Hot and sweet sauce

Light soy sauce, 2 tablespoons
Malt vinegar, 1 tablespoon
Sugar, 1 tablespoon
Ginger juice, 1 teaspoon
Garlic, chopped, 5 cloves
Fresh red chillies, slit, 2
Green chillies, slit, 2

Preparation of Chicken Wings:

Firstly, take salt, ginger paste, garlic paste and paprika powder in a bowl. Add chicken wings and mix well to coat the chicken with the mixture and let it marinate for fifteen minutes. Remove the chicken and coat with cornflour. Heat sufficient oil in a frying pan and deep fry the chicken wings until golden in colour. Drain on an absorbent paper. To make hot and sweet sauce, combine soy sauce, malt vinegar, sugar and ginger juice in a pan. Add water as required and bring the mixture to boil. Add garlic and red and green chillies and stir well. Continue boiling until the sauce is reduced to half. Add chicken wings and stir till they are well coated with the sauce. Transfer the chicken wings to a serving plate, sprinkle sesame oil and serve with steamed rice.

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Barbecue Chicken

Barbecue Chicken to delight your senses

Barbecue Chicken happens to be containing chicken parts otherwise entire chicken that are barbecued, grilled or may be smoked. In fact, there are several global and regional preparation techniques and cooking styles.

Get mesmerized with the spicy aroma...

Barbecue chicken is generally seasoned or coated in a spice rub, barbecue sauce, or both. Marinades are also used to tenderize the meat and add flavor. Rotisserie chicken has gained prominence and popularity in U.S. grocery markets. Barbecued chicken happens to be one of the world's most popular barbecue dishes. Let's learn making it here:

Ingredients for making Barbecue chicken:

Chicken,boiled and shredded 350 grams
focaccia bread 1
Black olives,pitted and chopped 7-8
Barbeque sauce 2 tablespoons
mixed bell peppers,cut into strips 1/2 cup
Mozzarella cheese,grated 6 tablespoons
Fresh basil leaves 3-4

Learn making Barbecue Chicken through video:

Making of Barbecue chicken:

At first, cut focaccia bread into 3 long slices. Combine chicken, barbecue sauce and mixed bell peppers in a bowl. Mix well. Place chicken mixture on slices and top each slice with 2 tbsps grated mozzarella cheese. Place the slices in the brick pizza oven and bake till crisp. Remove from oven, cut into small pieces and serve hot garnished with torn basil leaves.

Here's your absolutely delicious Barbecue chicken, enjoy!

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Almond Laddu

Almond Laddu for your tasty bite!

Laddu or Laddoo happens to be a ball-shaped sweet popular in Indian Subcontinent as well as regions with immigrants from the Subcontinent such as Hijaz. Laddu is made of flour and sugar with other ingredients that vary by recipe. This recipe here is Almond laddu. Its not only healthy but also equally tasty. Try it out here:

Ingredients for making Almond Laddu:  

1 cup Almonds
1 cup Dates
1 tbsp Honey
a small pinch of Salt
2-3 drops Vanilla Essence
2 pinches of Cinnamon powder
1/2 cup fine shredded Coconut for rolling.

Preparation of Almond Laddu: 

Soak Almonds for 3-4 hrs. De-skin & slice thinly. Leave on a paper towel for sometime. Dry roast till golden brown. Steam the Dates for 25-30 mins by covering a lid. Grind cooled Almonds to fine powder. Add the steamed Dates to it & grind again until everything comes together. Remove the Dates & Almond mixture to a bowl. Add the remaining ingredients & mix well. Make small balls & roll them in Coconut powder. Refrigerate for 2 hrs & serve cold.

Note: Dates sticks to the blender so scrape in between grinding. Adjust honey according to your requirement of sweetness.

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Gulab Jamun

Gulab Jamun tastes absolutely delicious!

Gulab Jamun happens to be a milk-solids based dessert. Its similar to a dumpling and is very popular in South Asian Subcontinent such as India, SriLanka, Nepal, Pakistan and Bangladesh. Gulab Jamun finds place as an ideal recipe during any holy occasions otherwise family events. Its also being offered to the almighty as an offering. Try making this delicious dessert recipe for you and your loved one's.

Ingredients for making Gulab Jamun:

Milk Powder Gulab Jamun Recipe
Milk powder-1 cup
Maida-1/2 cup
Sugar-11/2 cup
Ghee- 1 tbsp
Baking soda-pinch
Cardamom powder-1/4 tsp
Oil for deep fry

Preparation of Gulab Jamun:

Mix maida, milk powder, baking soda, ghee and little amount of water to make a smooth dough. Divide this smooth dough into small balls. Heat a pan, add sugar in two cups of water and add cardamom powder in it. Now sugar dissolves in the water and boiling for few minutes to make sugar syrup. Turn off flame and keep it aside. Heat oil in another pan (for deep fry), fry these all small balls on a low flame. When these all balls turn to golden brown color, remove from the oil and put them into sugar syrup. Leave it for half an hour and gulab jamuns are ready.

The sweetness that brings you happiness!

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Satay Chicken

Aromatic spirit of Satay Chicken

Satay Chicken happens to be a popular Malaysian recipe of skewered chicken. This declious chicken skewers are blended with full of aroma. Lets learn making it here:

Ingredients for making Satay Chicken:

1½lb Chicken breast (cut into ¾ inch strips)
Bamboo skewers

Marinade:

4 tbsp. Coconut milk
2 tbsp vegetable oil
1 tbsp. Soy sauce (Golden Mountain)
1 tsp. Brown sugar
½ tsp. Cumin Powder
½ tsp. Coriander Powder
1 tsp curry or turmeric Powder
1/3 tsp. salt
½ tsp. black pepper

Basting Sauce:

½ cup Coconut milk
1/3 tsp. Sugar
1/3 tsp. Turmeric or curry powder

Preparation of Satay Chicken:

In large mixing bowl, combine all the marinade thoroughly. Add Chicken slices, mix well and keep aside at least for an hour. Put the chicken in to skewers and refrigerate for half a day. When needs it , grill it and baste occasionally during cooking. OR back in the oven on 350” F about 45 minutes until chicken cooked. You may serve it hot along with cucumber salad & Peanut sauce. Individual preferences of sauce may differ.

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Aloo Mutton Chop

Aloo Mutton Chop Tastes Amazing!

This recipe may sound a very simplified one but it can be absolutely delicious if made with perfection. It's Aloo Mutton Chop Recipe. The main art of cooking remains in helping of meat mixture in the centre of mashed potato ball and then gathering the sides together and enclose the meat completely with the potato. Try it out here:

Ingredients for making Aloo Mutton Chop Recipe:

2 lb. Potatoes

lean mutton

Salt to taste

Oil for frying

1 large onion

1 clove Garlic

½ -inch fresh root Ginger

½ Teaspoon Caraway seeds

1 Teaspoon ground Coriander

½ Teaspoon Garam masala

½ ieaspoon Turmeric powder 8 oz.

minced 1 Tomato

Salt to taste

1 Teaspoon freshly chopped mint

1 egg

Breadcrumbs for coating

Potato Chops (Alu Chop)

Preparation of Aloo Mutton Chop Recipe:

Firstly, boil potatoes. Drain and add salt. Mash until quite smooth. During the intervening time heat oil and fry the chopped onion and crushed garlic till light brown. Add minced ginger and caraway seeds, fry for two minutes and add the coriander, garam masala, turmeric and minced meat. Fry well until meat is quite brown. Add chopped tomato and correct the seasoning. Simmer till cooked and dry. 

Mix in chopped mint, leave to cool. Now, using well floured hands divide the mashed potato into eight portions. Form each portion into a ball, flatten in the palm of' the hand and place a helping of meat mixture in the centre. Gather the sides together and enclose the meat completely with the potato. Pat into a flat, round or oval shape. Dip in beaten egg and coat with breadcrumbs. Shallow fry in hot oil or fat till pale gold.

Serve with chutney and mixed salad.

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