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Tandoori Chicken

8 Oct

While I studied in UK, I actually realised how popular our tandoori chicken is all over the world. I was flabbergasted to learn that the second favourite cuisine of Britishers is actually Indian after English food. I have come across some delectable Indian restraurants while I was studying in UK. Trust me, some of those restaurants actually stand up to our standards of authentic Indian food. Most popular among foriegners is Tandoori Chicken. I remember some of my British friends enjoying this too.

As promised to you, I had to bring you my version of a tandoori chicken.  Also, you need to keep in mind that this would need some preparation ahead of time.

Cooking Time: 30-45 minutes     Preparation Time: 8 hours

You will need:

1 whole chicken, cut into serving pieces, skinned and trimmed all the visible fat

Marinade:

1/2 cup plain yogurt

2 tbsp fresh lemon juice

1 tbsp minced garlic

1 tbsp crushed ginger root

1 tbsp ground cumin

1 tbsp ground coriander

1/2 tsp black pepper

1/4 tsp ground cardamom

1/4 tsp ground cloves

1 tsp salt, or to taste

Pinch of orange food colour

Vegetable oil for brushing the chicken

1 cup Mint Chutney

Preparation:

  • Make cuts in the chicken all over with a knife.
  • In a bowl, combine the yogurt, lemon juice, ginger garlic, cumin, ground coriander. black pepper, cardamom, food colour, cloves and salt. Stir until well mixed, then pour over the chicken and rub into the flesh.
  • Cover and referigerate for 8 hours or overnight.
  • Remove the chicken atleast 30 minutes before cooking.
  • The chicken may be grilled or roasted.
  • Remove the chicken from the marinade, pressing lightly extract excess marinade, and brush with oil.
  • Grilling: Place the chicken pieces on a grill rack, turning 3-4 times. Cook for about 45 minutes. (Note: charcoal is well burnt and grill covered with vent open)
  • Roasting: Preheat to 230 degree celcius. Place the chicken on greased rack, brush with oil and cook for 25-30 minutes.
  • Serve with mint chutney and lemon wedges.

My Tempting Tandoori Chicken!!!!

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Creamy Mushroom Pasta

5 Oct

I know its been really long since  I have got a recipe for you. I had a lot to do the past week as there was termite in my room and a bit of office work.  Termite treatment is  long, annoying but yet have to bear with it. Really wished so bad to get back to writing and updating you but I was stuck.

Anyways, all this while, I kept on thinking since its been long its important to get something really nice for you. So I looked around and I found my version of making easy creamy mushroom pasta. This is something I have all the time when I am bored of the normal routine food that I eat.

I usually start off with boiling the pasta. With 4 cups water, some salt and some oil. Let it boil for 7-8 minutes. Do not overcook it.

For the sauce:

Firstly, I put my good butter into the skillet and heat it.

Add aromatic garlic to it.

Now add the all purpose flour.

Some milk to make this creamyyyyyy!!!

Now season it well..!! with some salt, pepper!!

Not to forget the flavorsome oregano!!!!

Reduce the sauce till it starts to thicken.

Add the prepared pasta.

Mix well.

Now garnish with sun-dried tomatoes!!!

Your dish is ready!

So here is what I used for it:

(makes for 2 servings)

For Pasta:

150 gm Penne Pasta

4 cups water

1tsp oil

3/4 tsp salt

For Sauce:

1 tbsp butter

1 cup milk

2-3 cloves garlic (minced)

8-10 mushrooms sliced

2 tbsp all-purpose flour

3/4 tsp oregano

3/4 tsp salt

1/2 tsp pepper

Sun-dried tomato pasta (garnish)

Print Recipe

Baby Chicken with Sun Dried Tomato Paste

22 Sep

The coming cold weather is actually a nice season to enjoy barbeques in the sun. So I decided to try out barbecue. This chicken has lovely flavours of the sun-dried tomatoes, chillies and lime. Unlike Indian chicken which is rich in spices, it is comparatively on a milder side but the flavours are aromatic and tasty. This continental chicken is scrumptiously juicy and tender and mildly seasoned. The taste of the sun-dried tomatoes and butter is to relish for.

It is important to cut the chicken poussin well. So follow the steps very carefully. It looks tedious but it’s actually simple.

Place each poussin on a chopping board, keeping the breast side up. Press down firmly with your hands to break the breastbone.

Turn the poussin over, with the help of a knife cut down either side of the backbone. Remove it and discard it.

Turn the poussin over again, now the breast side up, and flatten gently.

Now mix together the butter and sun-dried tomato paste.

Now some parsley, lime rind, lime and lemon juice and chilli sauce.

Spread about three quaters of the mixture under the skin of poussins, smoothening out evenly over the surface of the flesh.

It is essential to hold the poussin during cooking, thread two bamboo skewers through the chicken crossing the centre. Each skewer should pass through the drumstick and through the wings on the other side.

Now you can barbecue the poussin on a medium hot barbecue turning occasionally, for 25-30 minutes, untill pick and juicy. I used an electric tandoor which took about 15 minutes. Now garnish with lime, lemon and parsley and don’t forget to sprinkle chat masala at the end.

Servings-2-3    Marinating-24 hours    Cooking time -45 mins     Level-Easy

Ingredients I used:

450 gm poussins ( Cornish hens)

3 tbsp butter

2 tbsp sun-dried tomato paste

finely grated rind of 1 lime

2 tbsp chilli sauce

juice of 1/2 lime

juice of 1 lemon

1 tsp salt

1 tbsp fresh parsley chopped

lime and lemon wedges to serve

fresh parsley leaves for garnish

chat masala to taste

Roman Extravaganza Pizza

21 Sep

Pizza’s Pizza’s Pizza’s….Pizza’s…& Pizza’s!! I have not come across anyone in my generation having not liked pizzas. These are actually from Italy but eaten around the world. From the youngsters in my family to my parents, everyone loves pizza. Ever since Dominos and Pizza Hut have come, atleast I lessened making pizzas at home.

What we love about the Dominos or Pizza Hut is the freshly baked pizza, right out from the oven. Hmmm…delicious isn’t it? Well, so I decided to make the pizza base at home. I am sure that after eating fresh pizzas in the restraurants we donot like to use the pre made pizza base for sure.

I really had to push myself to actually try out pizza base but surprisingly, it was relatively simple.

After attempting the base, I am sure you would bake your pizza fresh all the time!

So prepare yourself,

Get

Set

Go…

Firstly, we prepare the tomato sauce, then vegetables and then the pizza dough (for 2 thin crust). You could also do the dough first.

Print Recipe

For the tomato sauce:

Heat olive oil in a pan. Add minced garlic and stire on a medium heat till golden brown.

Add chopped tomatoes and cook till mushy.

Add basil, tomato puree, oregano, salt, pepper, & chilli flakes.

Keep aside the tomato sauce.

For the topping:

Boil 3 cups of water with some salt and sugar. Add babycorns and brocoli, boil for 30 seconds.

Take them out and strain it.Keep aside.

Heat olive oil in a pan. Add onions, brocolli and babycorns. Saute for 1-2 minutes.

Add bell peppers and zuchini.

Season it with salt, oregano, pepper and chilli flakes.

Drizzle 1 tbsp extra virgin olive oil. Remove the veggies from the pan into a big plate. Keep aside.

For Pizza Dough:

Take 1/2 cup water add sugar, salt & dry yeast. Cover it and keep aside for 20 minutes

Sieve the flour.

After 20 minutes, yeast should form a froth. This shows it is ready to use.

Add the yeast mixture to the dough.

Knead it well.

Make a log and divide into 2 with a knife.

Roll the dough.

For the Pizza:

Put it on Pizza plate. Spread it out.

Brush some oil on the base.

Make some holes with a fork.

Apply the prepared tomato sauce.

Put some mozzarella and cheddar cheese.

Now some vegetables.

Again some mozzarella and cheddar cheese.

Put it in the preheated oven for 15-20 minutes at 220 degree celcius.

For 2 Pizza’s  I used:

Pizza Dough

200 gm flour

2 tsp dry yeast

1/2 tsp salt

1/2 tsp sugar

Tomato Basil Sauce

2 tbsp olive oil

1 tbsp minced garlic

5 tomatoes- blanched, peeled and chopped

1 tsp oregano

1 tbsp chopped basil leaves

1/2 tsp salt, pepper, chilli flakes each

5 tbsp tomato puree

Vegetables

8 babycorns

1 cup small florets of brocolli

3” of zuchini

1 onion

1 red bell pepper

1 yellow bell pepper

1/2 tsp red chilli flakes & oregano each

1/4 tsp salt & pepper

1 tbsp butter

1 tbsp olive oil

Everyone relished the freshly baked pizza. My family had already had dinner. But they couldn’t keep themselves away from eating more and finishing it. Everybit was eaten.Not to forget, it was actually vegetarian.

You can also add olives or tomatoes to this pizza. It is absolutely to your own liking even to make it non vegetarian you could add sausages.

Cheesy Potatoes

13 Sep

Well, I know I have mentioned it earlier that I am actually trying to watch my weight. But its good to indulge once in a while. I couldn’t keep myself to resist my temptation of having the two main components I have used for this recipe. Cheese and Potatoes are one of my staple diets.  If you are a big lover of Big Chill, this is something you would have had as a side dish with the grills. They usually offer a very little portion, which leaves me with more craving for it. So I decided to replicate at home. But you know what? It actually turned out to be better than what I had there.

This is quick and easy bake which is loved by almost everyone.

If you love potatoes and cheese this continental dish you would simply adore. This is one of my favourite innovations and something that kids in my family love eating.

For this you would need:

3-4  medium potatoes sliced

3-4 grated cubes processed cheese

White Sauce

1 1/2 Cup Milk

2 tbsp all purpose flour (maida)

1 tbsp butter

1/2 tsp pepper

1/2 tsp salt

Prepare white sauce:

Heat  butter in the pan. Add flour. Stir.

Add milk and let it boil. Once it boils, simmer the gas and bring it a thick consistency.

Add salt and pepper.

Align the sliced potatoes in a baking dish.

Pour the white sauce.

Put it in the oven for 25 mins  at 200 degree Celsius.

Bring it out of the oven. It would have turned a little golden.

Sprinkle the processed cheese over it. Bake again for 20 mins at 200 degree celsius.

Couldn’t resist from taking a picture while I took a bite.

Notes:

  • Sometimes potatoes are not thinly sliced so it may take more time to cook. But 45 mins is ideal.
  • Make sure white sauce is thick enough.

Yogurt Idli

13 Sep

Sometimes its just monotonous to have eggs and milk in the morning.Yogurt Idli can be eaten as breakfast or a snack in the evening. I simply love South Indian food but it is sometimes a little time consuming to cook the whole meal. Yogurt Idli is a not actually a rice idli but we use bread instead. This is a very good quick breakfast. The flavours of this meal are totally South Indian. This gives a lovely taste of curry leaves and mustard seeds in it.

Set aside the curd in the strainer for about 5 mins. Meanwhile, heat a pan with some oil. Add mustard seeds and curry leaves.

Add the hung curd to it.

Spice it up! with some red chilli powder, coriander powder, black pepper and salt. Remove from fire and set aside the curd.

I usually have boiled potatoes in the refrigerator. Peel the potatoes.

Heat the pan and add mustard seeds, curry leaves, red chilli powder, tumeric powder, black pepper, salt.

Pop in the potatoes in the pan. Mash them well.

Add a few curry leaves.

Take a slice and place a sharp edge bowl and cut away the edges.

Remove the sides.

Spread the potaoes on the round slice.

Heat the pan and place the potato bread upside down on the pan.

Now add the prepared curd on the plain side of the bread.

Cover the pan with anything you have best in you kitchen. I covered with another pan. Simmer for 2-3 minutes.

Remove the lid.

I used the following ingredients:

For the Curd

1 cup curd

1 tbsp Oil

1/2 tsp mustard seeds

3-4 curry leaves

1/2 tsp black pepper

1/2 tsp coriander powder

1/2 tsp red chili powder

1/2 salt (at the end)

For Potatoes

1 tbsp oil

1/2 tsp mustard seeds

3-4 curry leaves

1/2 tsp black pepper

1/2 tsp coriander powder

1/2 tsp red chilli powder

1/2 tsp tumeric powder

1/2 tsp salt (to taste)

3-4 potatoes

5-6 slices of bread

Notes:

  • When you seive the curd, donot stir it with the spoon. Let it rest without any disturbance. Make sure curd is thick.
  • Add the salt last to the curd otherwise it will leave water.
  • It is a good idea to boil the potatoes in advance.
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