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Archive for January, 2010

Butter Chicken……….the name itself makes my mouth water. Who doesn’t like butter chicken? Butter chicken and naan……can there be a better combo?
This recipe is by my friend ‘S’.
Vegetarians can substitute chicken with paneer and that makes Paneer butter masala.

Butter Chicken

Butter Chicken

Ingredients:

Chicken – 1.5 lbs, boneless skinless thighs
Lemon Juice – 3 tbsp
Red Chili Powder – to taste
Salt – to taste
Yogurt – 1/2 cup
Ginger & Garlic Paste – 4 tsp
Tandoori Masala – 2 tsp
Unsalted Butter – 1.5 tbsp
Garam Masala – 2 tsp
Big Cardamom – 3
Green Cardamom – 4
Cinnamon Stick – 1″ pc.
Bay Leaf – 2
Tomatoes – 3 large, pureed
Sugar – 1 tsp or to taste
Dried Methi Leaves (Kasoori Methi) – 1 tbsp
Green Chili – to taste, finely chopped
Heavy Whipping Cream – 1 cup or to taste
Cilantro – 3 sprigs, finely chopped

Procedure:

1. Cut the Chicken to bite-size pieces and wash it well.
2. In a bowl add the following to the chicken pieces – Lemon Juice, 2 tsps of Ginger & Garlic Paste, Tandoori Masala, Red Chili Powder, Salt and Yogurt.
3. Mix well and marinate in the refrigerator overnight for best results or atleast a couple of hours.
4. Grease a broiler dish with ghee, oil or cooking spray and layer the Chicken in a single layer. Broil on high for 5-7 minutes on each side. Keep an eye on it as every oven varies.  The size of the chicken pieces makes a difference and where you place the rack in the oven plays a big role in how long the chicken needs to be cooked.
5. For the gravy, in a medium size pan on medium heat, melt and heat the Butter.
6. Once hot, add the Cardamoms, Bay Leaf and Cinnamon Stick. Fry for 1 minute.
7. Add the balance of Ginger and Garlic paste and fry of 30 secs.
8. Add in the Green Chilis and the Tomato Puree. Mix well.
9. Add in the Salt, Red Chili Powder and Garam Masala and mix well.
10. Allow it to come to a boil and then lower the heat and let the gravy simmer for 10 minutes till most of the juice from the tomatoes evaporates.
11. Add in the Sugar and the Dried Methi Leaves and allow it to cook for another 2 minutes before adding broiled Chicken pieces. Mix well to coat Chicken.
12. Add the Whipping Cream, mix and allow it to come to a boil and take it off the flame.
13. At this point, do a taste test and adjust the salt, sugar and the liquid in the gravy.
14. Mix in half the Cilantro in the dish and garnish the balance while serving.
 
Alternatives-

  If you don’t have access to a broiler dish …use metal skewers or wooden ones (soaked) or just barbeque them on the grill.
* Use Oil instead of Butter. But butter gives good flavor for butter chicken.
* Substitutes for Heavy Whipping Cream – Half and Half, Evaporated Milk, or Milk Powder

Butter Chicken

Butter Chicken with fried rice

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Here is a dish for all those who love  bell pepper/capsicum. I love the smell of capsicum when it is cooking. It adds great flavor to any curry or fried rice. Before we get to the recipe let’s see some health facts about capsicum. 

Health Benefits: 

  • They contain small amounts of vitamin K which is important in bone health.
  • Red bell peppers contain both lycopene which reduces the rate of some cancers and beta-cryptoxathin which is a ceratoid that also lowers the risk of certain cancers.
  • Bell pepper is an excellent source of vitamin A and C, two very powerful antioxidants that may help to reduce risk of cardiovascular diseases and several cancers.
  • Red pepper has more vitamin C than oranges and are also high in beta-carotene.

As a kid I was not a big fan of capsicum. So for those of you who do not like capsicum, but want to eat for its health benefits, can try this recipe. 

It has more of the tomato flavor. It makes a good combo with roti or even rice. 

Bell Pepper-Tomato Curry

Bell Pepper-Tomato Curry

Ingredients: 

Bell Pepper : 1 

Onion (big size) : 1/2 

Green peas 

Tomato( medium size): 1/2 

Tomato paste( canned) : 1 tbsp 

Dhaniya powder: 1 tsp 

Salt as required 

Chilli powder: 1/2 tsp 

Oil 

mustard seeds 

cumin seeds 

turmeric 

curry leaves 

Cilantro leaves 

Water 

Procedure: 

Finely chop the onions and tomatoes. Cut bell pepper in to medium sized pieces. 

Add oil in a pan.  Add mustard seeds and once they start spluttering add cumin seeds and turmeric. 

Now add onions and lil salt and fry them. 

Adding salt to the onions makes them soft and they cook soon. Fry the onions for 5 mins and then add Green Peas and Bell pepper pieces. 

Cook them together for another 5 minutes and then add tomatoes and cook until they turn soft. Now add tomato paste and some water and cook them together. 

Add dhaniya powder, salt and chilli powder. Cook for few minutes and garnish with Cilantro leaves. 

Serve with rice or roti. 

 

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This is a simple recipe to make use of any left over spinach or left over rice.



Spinach Rice

Ingredients:

Cooked Rice: 1 cup

Carrots: 2

Spinach: 1 cup

Soy sauce: 1 tbsp

salt as required

pepper: 1/2 tbsp

oil

Lemon juice(optional) : 1/2 tsp

Procedure:

Finely chop carrots and spinach.

Heat oil in a pan, add the finely chopped carrots and spinach and let them cook well.

Now add the cooked rice, salt, soy sauce and pepper and mix well.

Add lemon juice and mix again.

Serve with raitha.

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This is a typical Hyderabadi dish. Makes a very good combo with roti.

The recipe is by a friend. She made this at my place the other day. It has many ingredients, but the process is pretty simple.

It tasted very very yummy and Thanks to ‘S’ for this awesome recipe.

Mirchi ka salan

Mirchi ka salan

Ingredients:

Long  jalapeno peppers:  5

Onions( big size): 2

Peanuts: 2-3 tbsp

Coriander seeds(dhaniya):  1 tbsp

Sesame seeds(nuvvulu):  4 tsp

Grated coconut: 2 tsp

Green chillies: 3

Coriander leaves

Mint leaves

Ginger Garlic paste: 2 tsp

Dhaniya powder: 1 tsp 

Garam Masala: 1/2 tsp

Tamarind juice as required

salt to taste

Red chilli powder: 1 tbsp

turmeric powder

Oil

Procedure:

Chop the onions finely.  Add oil to the pan. Fry the onions along with peanuts,green chillies, sesame seeds, coriander seeds, turmeric, grated coconut, coriander and mint leaves.

Fry until the onions are well-cooked and turn golden brown and make a thick paste adding little water.

Cut the peppers length wise into long 1.5 inch pieces and fry them with lil oil in a pan.

Do not over cook the peppers. Just stir fry them.

Now again add some pil to the pan and fry the onion paste for some more time along with some ginger garlic paste.

Add tamarind juice, dhaniya powder, some more grated coconut, garam masala to teh paste and let it cook for a while.

Add salt and chilli powder.

Now add the stir fried jalapeno pepper pieces and cook the gravy for 5-10 minutes.

Garnish with coriander.

 

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Fruit Cake

First of all wish you all a very happy and prosperous new year!

This is a simple and an easy to make cake from my MIL.

We baked this for the new years’ eve.

Do you make new year resolutions? I don’t usually make any…but this year I want to try to eat healthy. Not really a resolution…but I just want to try! So keep checking for some healthy recipes…

Another thing I have in my mind is “Go Green” 🙂 yes….save the planet! Well…the best place to start with is the kitchen. I want to use less paper( use cloth napkins in kitchen instead of paper towels) and use reusable bags for shopping.

Coming to the cake recipe….my MIL gave me this recipe that she used to make for my hubby n his sis when they were kids.  My mom too used to make this cake for us when we were kids.

Fruit Cake

Fruit Cake

Ingredients:

All purpose flour: 1  1/4 cup

Sugar: 1 cup

Butter: 1  1/4 sticks

Tuity fruity ( I got these from the Indian store)

Baking Powder: 1tsp

Eggs: 3

Vanilla essence: 1tbsp

Dry fruits( I used Almonds and Cashews)

Procedure:

Grind the sugar into fine powder.

Beat sugar, eggs and butter for 10 minutes and then add the all purpose flour and the baking powder. Beat until the flour is mixed well.

Add vanilla essence and beat for 5 minutes. Add Tuity fruity, almonds and cashwes and mix well.

Coat the baking pan with cooking oil spray and pour the cake mix.

Pre heat the oven at 450 degrees for 5 mins and then  place the baking pan with the cake mix and bake for 30-40 mins.

Check with a tooth pick or a fork to make sure the cake is baked well and the tooth pick comes out dry.

Let the cake cool and then cut into pieces.

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