Hariyali Chicken Tikka...Murg Tikka Kebab Hariyalli.....!!

                      Hariyalli Chicken Tikka .....!!! Murg Tikka Kebab Hariyalli.....!!!

 

 

 

 

 

 

 

 

 

Kebab' s and Tikka' s are the traditional Indian recipes for grilling                  chicken.Marination is the most important step of this preparation.The rich  marinade gives the boneless pieces of chicken breast a lots of flavour.

 
  Hariyalli Chicken Tikka Kebab or Murgh Tikka Kebab Hariyalli are famous as starters or appetizers in restaurants,specially in Punjabi Dhabas.The boneless small chicken pieces are perfectly coated with mint and coriander paste and are grilled in fire.The mint and coriander paste give it a beautiful greenish color and a wonderful flavour.

Actually it was our one of the most favourite appetizers and used to order it very frequently in our favourite restaurant,when we were in Kolkata.But ,here,in Mumbai,we were missing this beautiful preparation very much and therefore I was looking for the recipe since a long time.

In the meanwhile,we went for a long drive and while we are returning home,visited a village fair beside the highway and there I found a beautiful and very interesting tandoor kit.Immediately I bought that.

The kit actually consists of a circular shape copper wire,4 iron skewers and a iron stand.The copper wire and the iron stand should be placed on the flame of a gas burner and  the iron stand helps to hold the skewers.In this way,the flame is used in such a way,so that the smoky flavour of the tandoor can easily come out.

Since that day,I was eagerly waiting to use it and then I found a good recipe of this preparion after a prolonged internet surfing.Mainly I followed the recipe with little variation which I found in a blog.

Using my new Tandoor kit I grilled my marinated chicken pieces .

This Chicken Hariyali Tikka Kebab made our last Sunday evening (which was declared as the coldest day of this season,rather coldest day in last 44 years in Mumbai) super-special with a glass of red wine.

Here is the recipe:

                        
Ingredients:

• Chicken Breast:250 gms,cut in small cubes.
• Skewers
• Grilling tool.

For the marinade:

• 1 cup chopped fresh cilantro/coriander leaves and tender stems .
• 1/4 cup fresh mint leaves and tender stems
• 5-6 cloves of garlic .
• 1.5″ piece of fresh ginger root .
• 1-2 fresh green chilli (amount may be increased or decreased) .
• 1 teaspoon cumin seed .
• 1/2 spoon cinnamon powder
• 2-4 cloves
• 1 teaspoon red chilli powder
• 2 tablespoons lemon juice
• 2 tablespoons thick yogurt
• 1 tablespoon oil or ghee
• Salt

Preparation:

• Clean, wash and pat dry the chicken pieces.
• Grind/Blend all the ingredients of the marinade into a paste. Do not add any extra water. The lemon juice and the yogurt should be enough to create a perfect paste.

• Mix the chicken with the marinade very well and put it in a zipper bag and refrigerate it  for at least 3 hours.But for this overnight  marination is better.I marinated only for 4-5 hours and it was extremely soft and tasty.
• One thing I should mention that If you are using bamboo skewers soak them in water for half an hour to prevent them from burning in the heat of the grill but mine was iron skew and so I didnt need this process.

• Now,carefully pierce the skewers through the chicken morsels.
• There should be about 5-6chicekn pieces in each skewer. 
•  Brush them lightly with oil.

• Cook on the grill/ tandoor for about 7-10 minutes or until done.

But If you want to Bake,

1. Heat oven to about 350- 400 degree F or 180-200 degree celcus.
2. Place the skewers tray and bake in the pre-heated oven for 15-20 minutes or until the juice runs out dry and the chicken is done, turning them around in between.

Tikka' s can be made on the stove  top also:

1. Take a thick bottomed flat skillet or a stove top griddle/grill 
2. Coat it with oil and cook the chicken.
3.  Turning them around midwhile and basting them with more marinade if you wish till done.
4.  It should be cooked by the end of 12-15 minutes.

While you are grilling or baking, make sure not to overcook as it will tend to dry off the chicken bites pretty quick. They need to be tender, cooked and succulent.
Serve with chutney or yogurt or any other sauce and salad of your choice.
I served mine with green chutney made up of mint and coriander leaves and simple salad.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

                                                       Enjoy Your Food.....!!!

Dhokar Dalna......!!!A Complete Veg Bong Delicacy....!!!

Dhokar Dalna.....................!!! A Complete Veg Bong Delicacy............!!!

Bengali cuisine is a culinary style,originating in Bengal,a region in the eastern part of the Indian Subcontinent,which is now divided into West Bengal and Bangladesh.Bengali cuisine are famous for its subtle flavours and its huge spread of confectionaries and dessert.

Dhokar Dalna is one of the most famous complete veg bengali food.But since my chinldhood,I am in a big confusion that why such a beautiful dish is given this peculiar name,"Dhokar Dalna".The bengali word,'Dhoka' means "to cheat".I really dont have any idea,why the lightly spiced fried lentil cakes(Dhoka) are given this particular name.

However,I have learned this recipe from my mother. In this preparation she used to simmer the lightly spiced golden fried Dhokas or lentil cakes in a gravy made with ginger -cumin paste and coconut milk.

Here is the recipe:

 Ingredients:

• Chana dal/Bengal gram:1 cup(soaked overnight in water)
• Potato:2 large(cut into big cubes)
• Cumin(1 tsp)+ Ginger(1 inch)+ Red dry chilli(1/2) Paste:1 tbsp
• Dry roasted cumin powder:1 tsp
• Cumin seeds:1 tsp
• Red chilli powder:1/2 tsp(or as per taste)
• Salt:As per taste
• Sugar: 1/2 tsp
• Bay leaves:1/2
• Cinnamon stick:1
• Turmeric Powder:1/2 tsp
• Garam Masala powder:1/2 tsp
• Oil(I used mustard oil for cooking and white oil for frying dhoka)
• Ghee:1-2 tsp
• Coconut Milk:1 cup
• Water:1/2 cup.

Process:

• Wash and soak Bengal gram lentils in water overnight or for 4-6 hours.
•  Drain water and grind the dal to a paste in a mixer.
• Heat 1 tspoon oil and temper it with 1/2 tsp cumin seeds. 
• Pour the ground dal and add salt,pinch of sugar,dry roasted cumin powder,chilli powder, and mix well.
• cook till the mixture is soft and sticky, but not completely dry.

• Now smear little oil in a dish. Pour the cooked dal and spread evenly on the dish.
•  Press lightly with a spoon so that it sets properly.
• Cool and cut the dhoka into square or diamond shapes with the help of a knife.
• Now,heat two tbsp white oil  in a pan and fry the dhokas until light brown.
•  Remove and keep  them aside.

 

 

 

 

 

 

 

 

• In the same pan now fry the potato cubes with little salt and turmeric powder until golden brown and keep them aside too.

• Now Take an another deep bottom vessel.
• Heat 2-4 tbsp mustard oil and add little cumin seeds,bay leaves, one red dry chilli and the cinnamon stick.
• When the cumin seeds start to splutter and beautiful odour releases add the cumin-ginger-chilli paste.
• Cook few minutes and then add  turmeric powder and salt.
• When the mixture starts to release oil add the fried potato.
• Mix them well and add water.
• Cover and Cook until the potato cubes become soft and tender.
• Now add the coconut milk.
• Bring it to boil.
• Now add the fried dhokas.
• In a medium flame cook until desired consistency .
• Carefully cook after adding dhokas to the gravy so that the dhokas reman intact after cooking.
• Turn off the gas and add little ghee and sprinkle garam masala powder on it.

• Serve with hot rice and believe me,it's heavenly delicious.

                                  Enjoy Your Food.......!!!

Rui Tomato Posto...!!! Rohu Fish in Poppy Seed Paste & Tomato...!!!

Rice and Fish are the soul foods of Bengal. A Bengali meal is never complete without fish and rice.That's why there is a famous saying for the bengali people....."Mache bhate bangali".."Fish and rice make a bengali".

I learned this recipe from my mother.It's very simple and easy to prepare, where the slightly fried rohu fish pieces are cooked in poppy seed paste and tomato.

Here is the recipe:

Ingredients:

• Rohu/Katla fish pieces:4
• Poppy seed paste:4 tbsp
• Tomato:2(thinely chopped)
• Mustard oil:4-5 tbsp
• Kalonji(Nigella seeds):1/2 tsp
• Turmeric Powder:1/2 tsp
• Salt:As per taste
• Green chilli:2-3(or as much you want)
• Water:1cup

Process:

• Wash the rohu fish piecess and marinate them with little salt and turmeric powder and 1 tbsp of oil for 2-4 minutes.
• Heat oil in a pan and slightly fry the fish and keep them aside.
• Dont use the same fried oil for cooking as it can turn the color of the curry blackish.
• So,heat some fresh oil in an another pan and add the nigella seeds and 2 green chillis.
• When the seeds start to splutter add the chopped tomato.
• When the tomatoes become soft and pulpy add the poppy seed paste and mix well.
• Add little turmeric powder and salt.
• After few minutes add the water.
• Now when the gravy starts to boil add the fried pieces of fish.
• Cook them until your desired consistancy.
• Turn off the gas.
• Add 2 green chillis and sprinkle little mustard oil on the curry.
• Serve hot with steaming hot rice.

                                                                                                   Enjoy Your Food...!!!

C3...Capsicum Curd Chicken....!!!!

It was a Sunday morning and I was down with severe cough and cold.So,this time,not olny the breakfast but also my hubby dear prepared an awesome lunch for us with a lovely chicken item.The chicken was so good in taste that I just cant restrict myself from sharing it with all of you.

He has given a beautiful name of this item as well.C3,Capsicum Curd Chicken.

Here is the recipe:

Ingredients:

• Chicken:500gm
• Capsicum:3 large
• Curd:5-6 tbsp
• Onion:3 large
• Tomato:1(chopped),optional
• Ginger paste:2 tsp
• Garlic:5-6 cloves chopped
• Masturd oil
• Turmeric powder:1tsp
• Chilli powder:1/2 tsp
• Salt :As per taste
• sugar: 1/2 tsp
• Water:1cup
• Garam masala powder: 1/2tsp

Procedure:

•  At first chop one capsicum very finely and dice the other two.
• Make  a smooth paste of 2 of the 3 onions and thinely slice the other one.
• Take the chicken,wash it and with a tissue paper dry up the extra water.
• Now in a large bowl add the chicken,3 tbsp masturd oil,sliced onion,finely chopped capsicum,chilli powder  and mix very well.
• Put the marinated chicken mixture in refrigerator and keep it for 1 hr.
• Then add the rest of the mustard oil in a deep bottom vessel.
• Add sugar,fry it till brown .
• Then add garlic paste,chopped tomato and cook them until the tomato becomes soft.
• Add the onion paste and stir it for few minutes.
• Now it's time for the chopped capsicum. Add them and fry them little in low flame.
• Then add the temeric powder.
• Add the ginger paste and cook it low flame until the oil separes from the mixture.
• Now add the marinated chicken pieces.
• Add salt with it.
• Cook very well in low flame until the chicken pieces become soft and tender.
• As curd is already there in the marinated chicken ,huge amount of water will release and it will help to cook the chicken and so be careful while adding extra water.If you want to prepare your chicken in little dry form ,you need not to add water.
• When it comes to your desied consistancy sprinkle little garam masala powder.
• Serve with hot steaming rice.

 

Gold Coin (Fun with Bread).....!!

Making evening snacks is a regular routine for most of us.But sometimes,I just cant understand what to prepare or what should I prepare,specially when I see that there is almost nothing in my fridge or in my veg/egg busket. Therefore, always ,I used to keep an eye on magazines,news paper,cook books  for good recipes rather  for easy and simple snacks  recipes.

I read this recipes few days ago in a cook book and it seemed very interesting to me.So prepared that immediately and it was really superhit.

Here is the recipe:

Ingredients:

1. Bread Slices:6
2. Butter;2-3 tbsp(keep it at room temperature)
3. Potatoes:2
4. Onion:1(finely chopped)
5. Carrot:grated
6. Capsicum:1(chopped finely)
7. Soya Sauce:1/2 tsp
8. Pepper Powder:1/2tsp
9. Red chilli Powder:1/4 tsp or as per your choice
10. Salt to taste
11. Sesame seeds to sprinkle
12. Tomato sauce to dot.
13. Vinegar;1/2 tsp
14. You can add any vegetables of your choice.

Process:

1. Wash and peel the potoates .Boil them with water and mash coarsely.
2. In a pan heat little white oil and add carrot,capsicum,potatoes,soya sauce,Vinegar,salt(be careful while adding salt,as saya sauce is there),pepper,chilli powder.Mix them well and fry for few minutes only.
3. With the help of a metal bowl cut out small rounds of bread and butter both sides of each piece lightly.
4. Spread some potato mixture in a slight heap on the round piece of the bread ,leaving the edges.Press,sprinkle sesame seeds and press again.
5. Now place the dressed bread on the grill rack.
6. Using convection mode,set the temperature of your microwave at 180 degree centigrade and pre heat the oven.
7. Palce the grill rack in the pre heated oven and set temperature to 12 minutes.
8. Dot with tomato sauce and serve.

                                                         Enjoy Your Food

Spiral Chicken Pasta with Bell Pepper Sauce...!!!

At my home, I cook pasta specially for my daughter.This is the only food she eats without any complain.
It's a very easy and quick recipe.Basically, I followed the recipe written on the backside of the pasta packet and then  modified it in my own way.


Here is the recipe:

Ingredients:

1. Store Bought Spirali Pasta:300gm
2. Extra Virgin Olive oil:2-3 tbsp
3. garlic Chopped:2 tsp
4. Onion Chopped:1 medium
5. Red Bell Peppers(sliced):2
6. Fresh Cream:2 cups
7. Salt and crushed pepper:as per taste
8. Grated cheese
9. Fresh Pasrley
10. Marinated boneless chicken pieces:As per your choice

Process:

1. Marinate chicken pieces with salt,pepper,chopped garlic for half an hour.
2. Then fry them with little white oil and keep them aside.
3. Now heat extra virgin olive oil in frying pan ,saute garlic,onion and half of the sliced red bell pepper.
4. Add fresh cream and simmer until the vegetables are soft and blend till smooth and creamy.
5. Add salt and crushed pepper.
6. Now add the fried chicken pieces in it.
7. In an another pan saute rest of the sliced bell pepper and add to the previously prepared sauce.
8. In the mean time cook the pasta in 3 litres of salted boiling water for 10-15 mins,stirring meanwhile
9. When the pasta is cooked drain well.
10. Now add the boiled pasta in the prepared sauce and cook for just 2-4 mins and mix well.
11. Served immediately ,garnished with grated cheese and fresh parsley.

                                             Enjoy Your Food...

Palak Anda /Egg Spinach curry...!!!

Spinach,a leafy green vegetable, are among the most nutritious of low calorie foods. Not only,it tastes good ,but it is an incredible immune system booster that can protect you against myriad health problems throughout your life.
But to be very frank I dont like it's tatse so much.So,since few days I was looking for a good recipe which will help me and my family to eat spinach.

 It's none other than the most gorgeous and talented "Devalina didi" (Devalina Sen,a renowned doctor by profession) posted a very interesting recipe of spinach and egg curry and I followed the same with few variations and it turned out really good.My heart core thanks to her. Not only it has become my favourite recipe but also my family members liked it very much.

Here is the recipe:

Ingredients:

• Spinach:2 bunches(chopped)
• Eggs:4(hard boiled)
• Onion:2 medium(smoothly chopped)
• Tomato:2(chopped)
• Ginger Paste:1 tsp
• Garlic:3-4 cloves (crushed)
• Cumin powder:1tsp
• Red chili powder:1tsp
• Turmeric powder:1/4tsp
• Whole Garam Masala: 1 Cinnamon Stick, 2/3 green cardamoms and 2/3 cloves.
• Sugar:1/2tsp
• Salt as per taste
• Oil: 2tbsp
• 1/2 cup cashew paste
• Water: 1/2 Cup (warm)
• Fresh cream:2 tbsp.(Optional)

Process:

                  

• Boil the eggs and peel them off .Fry them with little oil and turmeric powder until golden.
• Wash and chop the spinach and strain the excess water.
• Soak  4-6 cahsewnuts in warm milk for 15 minutes and make a smooth paste of it.
• Now in your pan or kodai heat oil and  add whole garam masala(1 cinnamon stick,2 cardamons and 2-3 cloves),when the aroma comes out add the cinnamon stick,cardamoms and cloves. Once you feel the aroma add the sugar and fry it till little brown.
• Add the crushed garlic and fry it slightly .
• Now add the chopped tomato and sprinkle little salt. Soon the tomato will be mushy and pulpy.
• Then add the chopped onion and cook until it becomes translucent.
• Add cumin powder, turmeric powder, red chili powder, and salt.
• Cook very well until the oil separates from the spices.
• Then add the chopped spinach. Cover it and cook for few minutes on a medium flame.
•  As the spinach will release a lot of water it will be cooked in its own water. But still you may add 1/2 cup of warm water if you want.
• Cook covered until the spinach becomes very mushy .
• Now add the cashew paste. Give a very good stir.
• Now prick the boiled eggs with a fork and add them into the spinach gravy.
•  Cook the gravy in medium or low flame for few more time to get your desired consistency.
• Add the fresh cream.
• Now your Palak Aanda is ready to serve.
• Serve it with Paratha, roti or puri. It tastes heavenly.

                                                   Enjoy Your Food!!!!!