Mar 30, 2015 No comments:

Mughlai Chicken Korma ~ Chicken in Kings Style

Today I am bringing the Chicken cooked in Kings Style, that is Mughlai Chicken Korma! This recipe is very rich and delicious, spicy and creamy at the same time. Usually Mughlai style cooking varies from mild to spicy dishes, and is popular in South Asia and in Northern parts of India. Along with spices, nuts or yogurt paste will be added in this style cooking that makes these curries creamy and unique in taste. Korma is the dish where vegetables or meat cooked in spicy sauce made with yogurt. I have tried Aloo Korma ( my mom's recipe) several times that goes well with Vegetable Pulao Rice. So today twisting the Chicken Korma in Mughali Style resulted in hot seat at the Dinner Table. I would say this dish stands in the middle on the spice scale and Kids can handle this pretty well. My Kids and Hubby totally loved this dish today, I am also thrilled with the texture, color and beautiful looks of this Chicken Korma! I can see this happening more in my kitchen from now-on. Here is the recipe for you, Njoy!


Mughali Chicken Korma

Ingredients:

For Marination:
Chicken - 2 lb ( 1 kg) ( bone-in chicken is preferred)
salt - 1 tsp
black pepper - 1/2 tsp
lime juice - 1 Tbsp

For Korma:
Oil - 3 Tbsp
Ginger Garlic Paste - 1 Tbsp
Onion Paste - 1/2 cup
Tomato Puree - 1 cup ( I have used Heinz Tin)
Curd - 1/2 cup ( Yogurt)
Cream - 1/2 cup
water - 1 cup
salt - 1 tsp
turmeric powder - 1 tsp
Kashmir Red Chili Powder - 1 Tbsp
Coriander Powder - 1 Tbsp
Garam Masala - 1 tsp
Black Pepper - 1 tsp ( freshly ground) for garnish


Preparatory Steps:
First Wash and Drain the chicken. Take chicken in the medium bowl. Add salt and freshly ground black pepper to the chicken, rub it all over the chicken. Now add 1 Tbsp lime juice, mix well and coat the chicken completely.  Close the lid, set aside and marinate for at least 30 min in the refrigerator.

Method:
  1. Heat Oil in the Non-Stick pan. Add Onion Paste to the pan once the oil is hot. Saute it for 2 min, until the raw smell goes away. 
  2. Add ginger garlic paste to the pan and mix it well with onion paste. Once the oil gets separate add turmeric powder and coriander powder. saute for 2 min.
  3. Add 1/2 cup curd mix well until curd mixes into onion paste. saute for 1 min. 
  4. Now add marinated chicken to the pan and fry with oil and onion paste. fry for 2 min, Chicken starts changing color and becomes tender. 
  5. Add 1 cup tomato puree to the pan and mix it well. Add 1 tsp salt and red chili powder. Add 1 cup of water. Close the lid and let the chicken cook with spices for 10 min on low heat. 
  6. Add 1/2 cup of cream to the pan and mix it well, simmer for another 10 min. By now chicken should be cooked fully, taste and adjust salt as required.
  7. Now top with Garam Masala powder and simmer for 5 more minutes. Garnish with Coriander Leaves or spiring onions and switch off the stove and transfer the Korma into serving bowl and serve with soft roti/parata or with white rice. Sprinkle some freshly ground black pepper for extra zing...right before serving!
Take a Close Peek!

Tips:
  • Unlike other chicken recipes, here for marination we use just salt and pepper, because yogurt will be directly used in the gravy.
  • This dish goes well with Roti because the chicken is not spicy inside, but coated with spicy gravy. 
  • The touch of yogurt and cream in the gravy makes it rich, creamy and flavorful while softening all other spices
  • Tomato puree adds lot of bright color and little tangy flavor. Kashmir Red Chili powder also adds lot of bright color to this korma. 
  • To add some more creaminess you can add cashew nut or poppy seed paste that makes this more creamier and perfect combo for roti. (NutPaste:  grind 2 Tbsp of Cashew nuts or Poppy Seeds in 1 Tbsp of milk). I have used cream in this recipe, hence didn't add any nutty paste. If you are adding nutty paste then skip the cream. otherwise this dish becomes too creamy and mild.
  • Korma involves the slow cooking called 'Braising' technique meaning cooking meat on slow heat and simmer for most of the time, that technique gives the special taste to this dish. If you are in a hurry rather skip this recipe, but Do not get tempted to pressure cook chicken in this recipe! :-D

will be back with another great chicken recipe,
Take Care and Happy Cooking until then!
-Mythreyi

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Mar 28, 2015 4 comments:

Bell Pepper Carrot Tomato Chutney

I have to say Chutney recipes are quite popular in my kitchen, because Chutney is an easy dish on the menu to make Vj happy. So I have tried several Chutney Recipes (17 Chutney Recipes piled up so far) including  exquisite Radish Chutney, Asparagus Chutney and Guava Chutney, and the experiments won't stop there. Today I have paired Bell Pepper with Carrot and twisted little with Tangy Tomato, and the result is Delicious Bell Pepper Carrot and Tomato Chutney, and nice addition to my Chutney Recipe Collection. Here is the recipe for you!



Ingredients:
Bell Pepper ( Capsicum) - 1
Carrot - 1 Medium
Tomato - 1 Medium
Green Chili - 3
Cumin Seeds - 1 tsp
Garlic Cloves - 3
Tamarind - 1 Tbsp Raw ( or 1 tsp paste)
salt - 1 tsp
Oil - 1 tsp

For Tempering: ( Optional)
Oil - 1 Tbsp
Red Chili - 2
Chana Dal - 1 tsp
Urad Dal - 1 tsp
Mustard Seeds - 1 tsp
Turmeric - 1/2 tsp ( Optional)
Curry leaves - 5 to 6



Method:

  1. Heat the Non-Stick Pan and add 1 tsp of oil. Add Bell Pepper, Carrot pieces to the pan. Sauté for 2 min, as the veggies get tender, add cumin seeds, green chili, garlic cloves and tamarind. sauté for 1 min, now add chopped tomato to the pan and mix everything well and sauté for 3 min. You will notice everything gets combined and comes together. Switch off the stove and let it cool in the pan for few minutes.
  2. Once it is cooled off, grind it in the small mixie jar or magic bullet until it becomes into fine paste. While grinding, add 1 tsp salt, taste and adjust accordingly. 
  3. Now the chutney is ready, you can serve it is or add tempering to give crunchy twist. 


Tempering: Heat NonStick Pan, add 1 Tbsp Oil to it, once the oil is hot add red chili, chana dal, urad dal, mustard seeds in the same order. As mustard starts spluttering, add turmeric powder and curry leaves. Switch off the stove and add tempering to Chutney and serve with Hot White Rice and Ghee!


will be back with another new Chutney Recipe,
until then take care and Happy Cooking!
-Mythreyi



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Mar 25, 2015 4 comments:

Peanut Red Chili Chutney

At home, my son Abhi is fond of Idli for Breakfast, but I have to make sure there is always Chutney to go with Idli! I always prepare Peanut or Coconut Chutney to go with Idli, which is very easy and takes only few minutes to make. But the challenge sometimes for me is not having Green Chilies at hand which is primary ingredient for this Chutney. Then I twist the same recipe with Red Chilies, That's all! That's why I call this as rescue recipe, as I use this recipe only when I don't have green chilies. :-) Here is the recipe for you! Njoy!



Ingredients:
Peanuts - 1/2 cup
Cumin Seeds - 1 tsp
Tamarind - 1 tsp
Garlic - 1 clove
Red Chili - 1 ( or 2 for spicy version)
Salt - 1 tsp
Water - 1/4 cup ( or as required)

Tempering:
Oil - 1 Tbsp
Mustard Seeds - 1 tsp
Urad Dal - 1 tsp  ( Optional)
Turmeric Powder - 1/2 tsp ( Optional)
Curry Leaves - 5

Method:

  1. Dry Roast Peanuts in a non-stick pan for 2 min. Add cumin seeds, red chili, garlic clove, tamarind and roast for another 1 minute.  Switch off  the stove and take the pan away from heat and let it cool. 
  2. Once it is cool, grind roasted ingredients in small mixie jar or in blender until it becomes smooth paste. Add water in between and salt while grinding.  Transfer the chutney to serving bowl.
  3. Heat 1 Tbsp of Oil in non-stick pan, once the oil is hot, add urad dal & mustard seeds. As they start spluttering add Turmeric powder and Curry Leaves and switch off the stove. Now Tempering is ready, add this to Chutney bowl and mix it well and serve with Warm Idli or Dosa for wholesome savory breakfast. 



will be back with another rescue recipe,
take care until then!
-Mythreyi


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Mar 22, 2015 1 comment:

Mirapakaya Bajji ~ Chili Fritters ~ Andhra Recipes ~ Street Food

Hmm, Mirchi Bajji means lot of memories to me. My mom is Mirchi Bajji and Coffee Lover. The best combination is have mirchi bajji and before the spicy flavor leaves your tongue take a sip of coffee Hmmmm! I call that Heaven, only coffee and street food lovers can understand this feeling!

The best mirchi bajji I ever had is in our childhood days, when it is just about to rain, we decide to have bajji, then I get onto my bike and rush to the mirchi bajji cart at the end of the street, and get mirchi bajji, then it starts raining, i somehow manage that bajji don't. get wet, and get home safe but myself getting all wet. Then open the bajji pocket and top with some freshly chopped onion and coriander powder, and take a bite of mirchi bajji by looking the rain from the window. That is the best bite of bajji i ever had and still remember the taste. So when ever i see the rain, this wonderful memory comes and goes in my mind, that keeps a smile on my face instantly and making me nostalgic and homesick for a moment. And today it is raining, i didn't just let this memory wander this time but i took the next step, by making the Bajji and ate it by looking at the rain from my window, to recreate the whole scene again. Ahaaaa, feels so good! Are you Drooling over the pics, here is the recipe for you, go make some, when it rains again! :-)


Ingredients:
Bajji Mirchi  or Green Chili - 4 ( Long Ones)
Besan Flour - 1 cup ( chick pea flour)
water - 1/2 cup
salt - 1/2 tsp
baking soda - 1/2 tsp
Oil - for Deep Frying

Filling:
Besan Flour - 1 Tbsp
Tamarind Paste - 1 Tbsp
Peanuts - 1 Tbsp
Ajwani Seeds - 1 tsp
salt - pinch

Topping:
Chopped Onions - 1 tbsp
Cilantro - 1 tbsp
Lime Juice -  1 tsp
Coriander Powder - 1 tsp

Preparatory Steps:
  • Grind all the ingredients under Filling section to make a smooth paste. 
  • Make slits in the middle of chilli and remove the seeds  as much as possible. Stuff the mirchi with the peanut and tamarind paste. 
Method:
  1. Take a medium bowl, mix Besan Flour, Baking Soda and salt. Keep it aside for 10 min. Now pour water little by little to make a thick batter. 
  2. Keep the Kadai with Oil on the stove for Deep Frying. Let it heat for at least 5 to 7 min. Oil should be really hot for the bajjis to fry properly. 
  3. Now dip the stuffed chillis in besan batter until it is coated and covered fully with batter. Carefully drop it in the hot oil and turn it on all sides fry it until becomes to golden color. Take it out and place them on kitchen towels to drain the excess oil. 
  4. Once all the chilies are done frying, again keep them in the kadai and fry for 2 min again for second time. This is the secret step to get the great taste  similar to 'street food from cart'.
  5. Now we need to make topping, this is optional. But this topping will take the mirchi bajji taste to next level. :-) In a small bowl, mix chopped onion, Cilantro and sprinkle with lime juice
  6. Make a slit on the mirchi bajji ( not too deep cut) and add onion mixture. Now sprinkle with some coriander powder. That's all Yummy Street Food Mirchi Bajji is ready, Serve immediately with some Coffee or Chai. 


Will be back with another street food recipe
take care and happy cooking until then!
-Mythreyi





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Mar 15, 2015 No comments:

Creamy Avocado Greek Yogurt Dip ~ Video Recipes

These days we have been into Greek Yogurt a lot. Vj loves the flavored Chobani Greek Yogurt, he never complained about plain Greek Yogurt as well. Greek Yogurt is little thicker and tarter than regular Yogurt. Our Indian curd also in similar texture, we didn't find Greek Yogurt much different than our regular curd. I always have Avocado in my fridge, I use avocado regularly in my sandwiches or to make fresh Guacamole or serve as it is along with Breakfast. Today with this creamy Avocado Dip recipe, Greek Yogurt won my kids hearts too. In order to replace Cream Cheese Spreads or Sour Cream Dips or Ranch, I was looking for healthy alternative recipes, this one is the best on the list. This dip is very creamy with right amount of spices and tastes good with fresh veggie cutup or for Chips or for spicy wings. Garlic and Cilantro gives very nice unique flavor to this dip, that makes you addictive to this quickly! Go on... and Indulge, No Boundaries for this dip, because it is made with wholesome awesome healthy ingredients! Here is the recipe..!



Ingredients:
Avocado Flesh - 1 cup
Greek Yogurt - 1 cup
Jalapeno - 1
salt - 1/2 tsp
black pepper - 1/2 tsp
Lime Juice - 1 Tbsp
Garlic Clove - 1
Cilantro - 1 Tbsp ( chopped)

Method:

  1. Blend all the ingredients in food processor or small mixie jar until it becomes into smooth paste. You can add 1 Tbsp of water in between, if it becomes too thick. 
  2. Transfer this into bowl and serve with Tortilla Chips or fresh Veggies.

Video Recipe:




Will be back with another healthy recipe
Take care until then!
-Mythreyi

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