Chicken Malaidar (Creamy Green chicken)

Hi friends!! I have another chicken dish for you all & a very healthy one too !!

It's a fresh and yummy chicken recipe with an umami essence. I haven't used a single drop of oil in it ! I have made it in my panasonic rice cooker.

Ingredients:

• Chicken breast pieces-1 kg
• Curd-3/4th cup
• Lemon -1
• Green chillies- 7-8
• Ginger- 3-4 cm
• Coriander leaves-1/2 cup
• Mint leaves-1/2 cup
• Cloves- 8
• Cardamom - 6
• Cinnamon- 2-3pieces
• Pepper- 1 tsp
• Turmeric powder- 1/2 tsp
• Cashew nuts (powdered)- 3 tbsp
• Fresh cream (malai) -5-6 tbsp
• Salt -according to your taste.

Method:

• Crush the cloves, cinnamon, cardamom and pepper together & keep it aside. 
• Then grind the green chillies, ginger, coriander and mint leaves together with some water (not much).
• Mix these two pastes with curd, lime, turmeric powder and salt.
• Pour the above mixture over the chicken pieces and marinate for 6-7 hours.

                           

• After the stipulated time place the marinated chicken in the cooking pot of the Rice cooker (do not use the rice plate at the bottom).
• Switch it over to cooking mode and let it get cooked for about 25- 30 mins.
• Add powdered cashew nuts (optional) and cream to the chicken. Switch off the cooker after 5 minutes.
• While serving top it with some fresh cream chunks :)

~ENJOY~

Rui maach er dum phutka

RUI MAACH ER DUM PHUTKA

Long back one of my very close friend taught me this.  After 5 long years thought of recreating it again as no one now a days wants to eat Rohu fish in the traditional way or in mustard sauce.

So tried to give a twist through this recipe.. It is a Bengali recipe which can be enjoyed with steaming hot  rice.

Lets come to the Ingredients : 

500grams of ROHU fish . Cut the pieces as illustrated in the pics below
1tsp of Chilly powder / Paprika
2tsp of turmeric powder &
1tsp of salt to rub against the fishes before frying

For Gravy
Onions 2 medium size
green chilly 4-5
shahjeera  1TSP
dry red chilly  3
cashew  1/3 cup
bay leaf  2
curd 1/2cup
ginger paste 1Tsp
kashmirilal red chilly powder 1tsp
turmeric powder 1tsp
salt
sugar
white refined oil
garam masala powder 1/4th tsp

 PROCEDURE.
1) Fry the two onions and green chilly till they are soft and translucent.Make a nice paste of these two along with ginger and cashew... keep it aside.

2) In the meantime take a bowl and beat 1/2 cup thick curd to a smooth consistency to it add 1/2 tsp of kashmiri mirch powder and 1/4th tsp of turmeric powder in it and mix well.

3) Fry the fish pieces which we covered with salt turmeric and paprika and keep it aside.

4) Take a pan and heat 2Tsp of  white oil. and then add shah jeera, bay leaves and the dry red chillies. Then slowly add the onion,cashew and ginger paste.Add 1/4th tsp of sugar and fry the paste till the oil separates from the masala.

5)  Now lower the heat and slowly pour the curd mixture to it. Don't add all the curd at once. mix it slowly & keep on stirring for couple of minutes. 

6) Now slowly add a cup of water and let the gravy simmer for some time. Once the gravy comes to boil slide in the fried fishes.

7)  Cook for another 4-5 minutes till the gravy reduces to the desired consistency. Sprinkle  1/4th tsp of garam masala and 1tsp of clarified butter or ghee from the top and gently mix with the gravy. Cover and let it  stand for sometime so that all flavous get integrated.

SERVE HOT.

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METHI (Fenugreek) CHICKEN

METHI CHICKEN

My garden is full of fresh methis( Fenugreek) now. So decided to prepare methi chicken with my organic methi leaves

INGREDIENTS

Tender chicken 800 grams

Ginger garlic paste 3tsp

Onion 2 medium size

Garlic pod 12

Turmeric 1tsp

Chilly powder-1tsp

Green chilly 3-4

Coriander powder 1 Tbsp

Bay leaves- 2 green cardamom 5

Black cardamom 1

Cloves 4

Cinnamon 1 inch

Black peppercorns.5

Shah jeera. 1tsp

Curd 1 cup. 

Methi 2cups

Mustard oil 1 tbsp

3 tsp of white oil for cooking

Salt and sugar according to your taste.

1 tsp of kasurimethi

PROCEDURE

1) First I have marinated the chicken with 2tsp of gingergarlic paste, turmeric.,chilly powder,coriander powder, full cup of curd, salt and sugar. For nice binding of spices I have added one TBSP of mustard oil..
I marinated overnight..you can do it for 4-5 hours also

2) in the meantime wash and cut the methi leaves and keep it aside

3)Grind the garam masala (cardamoms ,cloves, peppercorns and cinnamon)

4) Heat 3 tsp of oil in the Kadhai ( vessel) ,when hot
(a)add shahjeera and bay leaves-.
(b)then fry the green chillies and onions which is cut into small pieces

(c)then add 1 tsp of ginger garlic paste and the pods of garlic fry it for another 1 minute

5)now add the methi leaves along with the marinated chicken.

Cook for 10 minutes with the led on.

6) open the led and  add the homemade garam masala powder and a teaspoon full of ghee..mix well and let it cook for another 10 minutes ( keep the flame in low medium and the vessel covered with a led)

7) At this point if required you can add a cup of water .

It took 20 minutes for me to complete the cooking. Cook till the chicken becomes tender. Add sugar and salt according to your taste. As there was red chilly powder in the marination and I added 5 green chillies also in the oil that is why I didn't add any more chilly powder..If you prefer real spicy add 1 tsp of red chilly powder in the 7th step

Before serving you can sprinkle some kasuri methi from top.

Enjoy with hot roti or naan.

****

Spinach soup

CREAMY SPINACH SOUP

INGREDIENTS

White bread cut into bite size pieces to make croutons

Garlic pods : 7 - 8 

Onions 2 nos 

Butter 

Amul cream for garnishing

1 glass of milk (200 ml)

Spinach (4 bunches)

PROCEDURE

1)Take 4tsp of butter and fry the onions and garlic pods
2) then add the washed spinach ( palak) leaves and sautey for 2 -3 minutes.

3) Take the whole mixture and grind well in the mixie.

4) Add a TSP of butter and heat the grinned mixture and add salt and sugar according to your taste stir it for one minute and switch off the gas. Then add a cup of milk ( 200 ml ) stir it well .

5) switch on the gas and cook it on a slow flame so that the milk dose not cuddle.

6) Cook for 15 min til you get the right consistency. ( should not be too thick or too runny.)

7) Serve the soup with a fresh cream garnishing from the top

8) I have made the croutons in my Air fryer.

You can fry it in pan also 

Enjoy yummy spinach soup with homemade croutons.

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Olives and chicken

INGREDIENTS

Black olives 250 grams

Chicken 1 kg( breast pieces)                                       

Onion 5

Garlic 15-20 pods.

Chilly flakes 5 TSP

Rosemary 1 tsp

Oregano 1 tsp

Thyme 1 tsp

2 lemons

5-7tsp of butter

I tbsp olive oil for marination

1 tsp of garlic paste

Salt and sugar according to your taste

PROCEDURE

1)Marinated the chicken with lemon juice, olive oil, chilly flakes,1 tsp of garlic paste, salt and 1 tsp of sugar.. I have kept it overnight

2) take the vessel and heat 5 TSP of butter. Fry the onions till brown. Then add the garlic pieces and fry for another minute or two.

3) now add the marinated chicken and cook for 15 minutes in high flame with a led....you can add a cup of water here.

  4) Open the led and add the herbs( rosemary, thyme and oregano)and the olives.

If you want you can add some more butter here..mix very well and stir it for a minute so that the flavour of herbs and olives mixes with the chicken.

5) Now cover and cook in medium flame for another 10 minutes so that the smell of olives gets absorbed in the chicken.

Cook till the gravy gets dry and sticks to the chicken.while serving toss some garlic butter from the top.

Enjoy this with spaghetti or cheese bread.

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Cluster beans (Gavarfali Ki sabji)

This vegetable is very easily available and very popular amongst vegetarians of Uttar Pradesh. I Learnt it from a friend in Kanpur..

Ingredients
250 gramsof clusterbeans

Besan  5tsp

Red chilly powder 1tsp

Turmeric powder 1/2 tsp

Coriander powder  1tsp

Cumin powder 1tsp

Ajwain 1 full tsp

Mango powder( amchur) 1tsp

Garlic..6-8 pods

Green chilly 2

Ghee.2 TSP

Garam masala 1tsp

Sugar and salt according to your taste

Procedure

1) Wash the beans well and drain the water properly

2) Remove the two corners of each bean ( in local language we say cut the head and tail portion of the beans.)

.

3) To steam the beans I have used my rice cooker. You can take water in a saucepan and boil the beans. I have steamed the beans for 10 minutes.

4) roasted besan and kept in aside

5)while I was steaming the beans I have prepared a nice mixture with all these spices... roasted besan,red chilly,turmeric,coriander,cumin,and amchur powder

6)Have taken 2spoofull of oil ..

When hot added the ajwain and let them sizzle.

7)then added chopped green chillies and chopped garlicpods.

Fry around 2 minutes till the raw smell goes away.

8)now add the masala and besan mixture 

Stir and cook well for another 2 minutes.

DON'T forget to stir continuously otherwise the besan and other spices might burn.

9) Now add the steamed guvarfalli( clusterbeans) and salt. Mix well so that all the vegetables are coated with spices.

10) Then cover and cook for another 10 minutes. I have added 1tsp of sugar here.

11) lastly add 1tsp of ghee and 1 tsp of garam masala powder and stir well.

Switch off the gas when it's dry.

Enjoy this dish with roti or paratha.

****

sweetlime ( musambi) chicken

SWEET LIME CHICKEN

Yesterday my husband landed up with 2 dozens of mosambi ( sweet lime ) as Hyderabad is flooded with this fruit. as Hyderabad is the biggest producer of Mosambi in India. The sweet lime he got was neither too sweet nor too sou. So thought of using it wisely rather than eating it forcefully, just because it has good amount of vitamin C in it. So came up with an idea to infuse chicken with sweet lime juice and make a yummy starter.

Ingredients :  

750 gms of skinless chicken

10 sweet limes

1/2 cup honey 

1 lime 

2 Tsp of curd

20/25 pieces of garlic pods

3 tsp of sesame seeds

2 red chilly

salt according to taste

oil 

Procedure :

1. Marinate the chicken with lime juice,salt and half tsp of chilly powder for 1/2 an hour

2. Make juice out of 10 to 11 sweet limes  ( pl ensure that the seeds are taken out well else it will give a bitter taste ) 

3. Grind ( coarsely ) the red chilly and garlic.

4. Shallow fry the marinated chicken

5. Take a Pan, to it add 2 Tsp of oil and heat it and then add the grind chilly garlic paste. Stir it for minute, then lower the flame, add the bitten curd and salt to it . Ensure you stir it well in the pan and them slowly add the sweet lime juice which you have prepared earlier . Make sure you mix well with the spatula. slowly increase the flame and add the fried chicken. Boil it for around 10 min on medium flame .

6. When the gravy starts sticking to the chicken pieces and starts acquiring a thick consistency as shown in the picture. Now add honey & sesame seeds stir well and switch off the flame. 

PS : In case you want it more spicy or hot add chilly flakes from the top and serve.

Enjoy it with a glass of good wine.....

Sweet Mango Pickle (Aam ka chunda)

When you get hold of lots of raw mangoes...first thing which comes to my  mind is let's prepare sweet and sour mango pickle and preserve it for the whole year in the fridge. 

A bengali meal is never complete without chutney served at the end of the meal. Whenever I have this preserved pickle in the fridge it becomes so easy for me to just add some spices and date palm and add 3-4 tbsp of this pickle and just boil it make it a typical bengali Amm Khejurer Chutney.

Let's come to Ingredients:

3kg raw mangoes

Sugar 500 grams

Gur or jaggery 500 grams

2lemons 

2tsp of turmeric

1tsp of chilly powder

1tsp of salt

Spices to be grinded:

10-12 dry red chilli 

2tsp of cumin seeds

2tsp of corriender seeds

1/2 TSP of methi ( Fenugreek)seeds

1tsp of fennel seeds(sauf( big ones)

PROCEDURE

1)Grate the raw mangoes add sugar salt ,turmeric powder, chilly powder .Mix well and keep it for half an hour

2)Now grind all the spices( dry red chilly cumin , coriander, Fenugreek and fennel)

3) Grind your jaggery well so that it's easily dissolvable.

4) Switch on the gas and add the grated mangoes .you will see lot of water has come out from the mixture...don't worry.cook well for 15 minutes and then add the jaggery. Now lower the flame and cook it for another 30 minutes or till it gets sticky .

Keep continuous stirring so that it doesn't burn at the bottom.Thats why I always prefer nonstick vessel

5) when it's almost done add the grinded masala and lemon juice .Mix it very well and stir it for another 5 minutes so that the mangoes absorb the spices well.

Switch off and let it cool.

Fill the bottles only when the pickle is cold.

If you store it in the fridge you can enjoy throughout the year but if you prefer to keep it outside then you have to consume it within 2 months

3 kgs of Mangos

grated mango marinated with sugar,turmeric powder and salt

grinded jaggery 

massalas : cuminseeds, corriender seeds, dry red chilly, fennel seeds

cook in low flame for 30 minutes

Cook till its concentrated enough

 Many of us specially Gujaratis love to have this mango pickle along with parathas..,or puri.

Note@ Bengalis : Amer Chutney : Use 4 tea spoon of the above pickle, add 5 grated date palm, 1 tsp of tamarind  juice and boil in one cup of water and sprinkle bhaja massala from the top., your Bengali Chutney is ready.