Chicken in Red Sauce

I find it a no fuss recipe...

Servings: 4
Cuisine: Italian

Ingredients:

• Boneless chicken, 750 gm ( cut into medium pieces)
• Tomato, 2
• Garlic cloves, 6
• Red chilli flakes, 1 tsp
• Black pepper powder, 1 tsp
• Dry oregano, 1 tsp
• Lemon juice, 1 tbsp
• Butter, 1 tbsp
• Olive Oil, 3 tbsp (you can use refined oil)
• Cornstarch, 2 tsp, dissolved in 1/4 cup water.
• Salt to taste

Method:

1.Wash chicken well. Marinate with lemon juice, a pinch of salt, black pepper powder and keep aside.

2. Roast garlic on direct flame and cool them down. Cut tomatoes into halves. Peel garlic cloves. In a blender put tomato, roasted garlic, red chilli flakes and blend.

3.In a pan add 2 tbsp oil and then add butter. Oil will prevent butter from burning. Keep the flame lower. Add marinated chicken pieces, stir little and cover with a lid. Cook for 5 minutes or until chicken turns soft.

4.As the chicken turns soft, transfer them in a plate. In the same pan heat 1 tbsp oil and then the tomato-garlic paste. Season with salt to taste. As oil starts coming out from the edges of sauce, and chicken pieces. 

 5.Add dissolved cornstarch. Combine well and cook for 2 minutes. Turn off the flame. Transfer to a serving bowl and serve.

Serving suggestion: serve with Fried Rice . O:-) :-)

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Chilli Chicken

Chilli Chicken

I am really confused about origin of chilli chicken. Since my childhood I have heard people saying it belongs to chinese cuisine and it is supposed to be the first dish to come in mind while ordering for chinese food. But, as I google searched, it said "Place of origin: India". So, I think it's better to focus on food rather discussing on CHILLI CHICKEN'S native place.

I miss the chopsticks. I dont have them, otherwise the pair could make it a complete picture

Cuisine: Indo-Chinese
Servings: 4
Ingredients:

• Boneless chicken, 750 gm (It's fine if you opt for chicken with bone)
• Capsicum, 1
• Onion, 2
• Garlic cloves, 8
• Ginger, 1/2 inch
• Celery, chopped, 3 tbsp
• Green chili, 2
• Soy sauce, 3 tbsp
• Chilli sauce, 4 tbsp
• Tomato sauce, 1 tbsp
• Vinegar, 1 tbsp
• Ajinomoto, 1/2 tsp
• Black powder, 2 tsp
• Cornflour powder, 2 tbsp
• Paprika/ Kashmiri red chili powder, 2 tsp
• Egg, 1
• Refined oil/Olive oil, 4 tbsp for frying chicken+4 tbsp for gravy
• Salt to taste

Method:

For Chicken:

  1. Wash chicken pieces well and pressure cook with 1 cup water. Save the stock to prepare the gravy. I pressure cooked the chicken to avoid deep frying. If you want to deep fry the chicken, skip the step of pressure cooking and move to the step below.

2. Marinate (cooked/uncooked) chicken pieces with salt, paprika, egg, black pepper powder(2 tsp), cornflour powder(1 tbsp) for 30 minutes.

3. In a pan add 4 tbsp oil and shallow fry the marinated chicken, or, as I have said above you can deep fry them. Transfer the chicken pieces to a paper towel.

For Gravy :

1. Chop onions, garlic cloves and green chilies. Chop ginger roughly. Slice capsicum. In a pan heat 4 tbsp oil. Add onion, garlic and ginger, seasone with salt. Add capsicum and cook for 2 minutes. The capsicum pieces should retain some crunch. In the mean time mix soy sauce, chilli sauce, vinegar, tomato sauce, remaining cornflour powder and black pepper powder, salt to taste and sugar. Mix well with a fork to remove lumps of cornstarch.

2. Add ajinomoto and chopped celery, green chilies; leave some celery to garnish. Add in the sauce mixture and cook for 1 minutes. Lower the flame, as the sauce mixture and cornstarch tend to cook fast. Add chicken pieces and combine well. Now add Chicken stock and let the gravy turn semi thick.

3. Remove from flame and  transfer to a serving bowl. Garnish with chopped celery and serve.

Serving suggestions: Yellow Pulao, Fried rice

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Chicken Sandwich

Servings:4
Cuisine: Self- experiment

Ingredients:

For sandwich and burger:

• Sandwich bread, 8 slices
• Boneless chicken, 250 gm
• Crushed corn flakes, 4 tbsp
• Lettuce, 4
• Tomato, 1
• Onion, 2
• Garlic cloves, 6
• Pickle, 4 tbsp (See note below the ingredients list)
• Butter to brush the bread slices.
• Green chili, 2
• Salt to taste
• Oil, 4 tbsp

For sandwich spread:

• Boiled egg, 4
  
• Potato, 2
• Yogurt, 2 tbsp
• Mustard powder, 1 tbsp
• Black pepper powder, 2 tsp
• Oil, 1 tbsp
• Salt to taste

Note- I used my homemade mixed pickle, you can use any pickle of your choice, like, you can go for green chili pickle/onion pickle/garlic pickle/coriander pickle, though the test will differ.

Method:

For burger:

1. Mince chicken. You can also put it in a blender. Add 1 finely chopped onion and  green chilies to it, add salt. Combine well. It's ok if the mixture is little sticky.

2. In a pan heat oil. Divide the mixture according to your portion size. Coat with crushed corn flakes and fry in oil. When one side turns golden brown flip and let it be cooked from the other side. You can use all purpose flour instead of corn flakes.

For sandwich spread:

 1.  As the burgers are getting ready; all the ingredients, mentioned for sandwich spread, put them in a blender and blend. It will come into a creamy consistency. Keep it aside.

For Sandwich: 

1. Slice another onion and tomato.

2. Brush lightly each bread slices with butter. Place one burger on the slice, then put a lettuce on it.

3.Place tomato and onion slices along with 1 tbsp of pickle. 

4.Now put 2 tbsp of the sandwich spread and cover with another bread slice.

5.Repeat the process to make other sandwiches and serve.

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Paneer envelopes

Paneer Ghugni

Cuisine- Bengali
Servings- 4

Ingredients:-

• Yellow pea (Ghugnir Dal), 1 and 1/2 cup
• Paneer, 100 gm, cut into cubes and toss them in a pan with few drops of oil until both sides are golden brown
• Onion, 1 large
• Garlic cloves, 8
• Ginger, 1 and 1/2"
• Tomato
• Green chili, 4
• Tomato chopped, 1/4 cup
• Coriander powder, 3 tsp
• Cumin powder, 3 tsp
• Garam masala powder, 1 and 1/2 tsp
• Turmeric powder, 1 tsp
• Tomato puree, 2 tbsp
• Bay leaf, 1
• Cinnamon stick, 1/2"
• Cardamom, 2
• Mustard oil, 5 tbsp
• Salt to taste
• Sugar, 1 tsp
• Lime juice, 1 tbsp
• Ghee, 1/2 tbsp

Method:

1.Wash and then soak yellow pea overnight or 6 hours. In a pressure cooker add 2 cups of water, 1 tsp salt and the dal. Lock and let the whistle arise upto 4 times and pressure cook on low flame for 5 minutes. Now turn off the flame and let the pressure release.

2. Now empty dal in a sieve. Strain excess water. You can use the water in remaining process of cooking.

3.Chop onion and slit green chilies from middle.. Paste garlic and ginger.In a pan heat mustard oil. Temper with cinnamon, cardamom and bay leaf. Add chopped onion, season with salt and saute till they turn transparent. Add chopped tomato and cook until mushy. Add ginger garlic paste, green chilies and cook for a minute. Add cumin powder, coriander powder, garam masala powder, turmeric powder. Add 2 tbsp water and cook until oil separates from spices.

4.Add tomato puree and combine. Now add the dal, salt to taste and sugar;combine well. Cover the pan with a lid and cook for 4-5 minutes on lower flame.

Note: You already added salt while cooking dal. So balance the quantity accordingly while you add it later.

5.Remove the lid. Add lukewarm water and the paneer cubes. Cook until the dal thickens. Turn off the flame. In a spoon mix ghee and a pinch of garam masala powder. Mix in the dal. Sprinkle 1 finely chopped green chili, lemon juice and cover for 2 minutes so that the aroma of ghee infuses in the dal.

6. Transfer to the serving bowl and serve warm.

Serving suggestion- Serve warm with chopped onion, tomato and green chili on tomato. Also drizzle with few drops of lemon juice. Serve with bread, luchi. It can also be served as snack.

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Achari Chicken

Taste: Spicy,Tangy
Servings: 4
Ingredients:

• Chicken pieces, 750 gm
• Whole Coriander, 2 tbsp
• Dry red chili, 3
• Kaalo jeera (Nigella seeds), 1 tsp
• Fenugreek seeds, 1 tsp
• Cumin seeds, 1 tsp
• Chopped onion, 1/3 cup
• Chopped tomato, 1/3 cup
• Chopped green chilies, 2 tbsp
• Coriander leaves ( chopped), 1/4 cup
• Ginger-Garlic paste, 3 tbsp (6 garlic cloves, 1" ginger)
• Lemon juice, 2 tbsp
• Kashmiri red chili powder, 1 tsp
• Turmeric powder, 1 and 1/2 tsp
• Cumin powder, 1 and 1/2 tbsp
• Kaffir lime leaves, 3-4
• Mustard oil, 4 tbsp
• Ginger julienne, 5-6

Method:

1. Clean the chicken and keep aside.

2.Heat mustard oil in a pan. Temper with  kaffir lime leaves. As the leaves curl up remove them and add nigella seeds, fenugreek seeds and cumin seeds.

3.As their flavour infuse well, add chopped onions and saute till transparent. Sprinkle a pinch of salt this time. Now add chopped tomatoes and cook till mushy.

4.Add ginger garlic paste, turmeric powder and sugar to balance the taste. Cook for 2 minutes. Now add chicken and combine well. Cover with a lid and let the chicken turn soft, more or less for 10 minutes. Keep the flame low.

5.In the  mean time roast whole coriander and dry red chili and crush them. 

6.Remove the lid as the chicken is done. Pour in roasted and crushed spices, kashmiri red chili powder, cumin powder and salt to taste. Cook for 1 minute. Add 1 cup of water and again cook covered till the chicken pieces are covered with spices.

7. As the cooking is done turn off flame. Add chopped coriander leaves, lemon juice and chopped green chilies. Combine well and transfer to the serving bowl. Garnish with ginger julienne.

Serving Suggestion: Roti, Parotha. 

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Doi Ilish

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Homemade Mixed Achar

Doi Ilish

As the mass of dark clouds is covering the sky, it makes me remember of a recipe that I made at the commencement of this Monsoon, but din't get the chance to post that due to my study pressure. It was a Sunday morning my mother brought fresh hilsa aka 'Ilish'  from the market and I proposed to make this recipe-Doi ilish.

Servings: 4

Ingredients:

• Hilsa fish /Ilish mach, 4 pieces
• Yogurt, 2 cups
• Mustard powder, 1 tbsp
• Mustard oil, 4 tbsp
• Ginger, grated, 1 tsp
• Onion, 1 small
• Green chili paste, 2 tbsp
• Green chili, whole, 1
• Turmeric powder, 2 tsp
• Coriander leaves, to garnish
• Salt to taste.

Method:

1. Clean fish pieces. In a bowl mix yogurt, mustard powder, turmeric powder, grated ginger, green chili paste, salt , 2 tbsp mustard oil. Cover the fish with the marinade and keep aside for 15 minutes.

2. In a pan heat 1 tbsp mustard oil. Slice onions and saute till they soften. Add hilsa pieces along with the marinade and lower the flame. Cook covered for 20-25 minutes. No need to add water.

3.Remove from flame and transfer to the serving dish. drizzle mustard oil on top and sprinkle chopped green chili. 

 Garnish with coriander leaves and serve with warm boiled rice.

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Ridge gourd guacamole aka Jhinger Khosa bata

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Peanut Potao Pakora

Spice up your Monsoon evening!!! :)

Servings: 4

Ingredients:

• Potato, 1 large
• Peanut, 2 handfull
• Onion,1
• Green chili, 1
• Red chili powder, 1
• Salt to taste
• Coriander leaves, 1/4 cup
• Semolina (suji), 2 tbsp
• Besan (Chickpea Flour), 2 tbsp
• Baking Soda, 1/2 tsp
• Chat masala, enough to sprinkle
• Vegetable oil, for deep frying

Method:

1.Grate Potato, chop onions and green chillies. Keep aside.

2. Toast lightly and crush peanuts. In a bowl mix all the ingredients except chat masala. Water is not required as potato releases enough water after grating.

 4.In a pan heat oil. Make little balls out of the mixture and deep fry them until turns golden brown. .Transfer to a paper towel to remove excess oil and serve hot instantly.

Note:- Keep the flame medium while frying, else it will end up burning pakoras.

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Ridge gourd Guacamole (Bengali style) /Jhinger khosa bata

Guacamole is a salad or sometimes served as a dip, generally made with avocado and it tends to be little thick in consistency while mine is dry as it is popularly known as 'jhinger khosa bata' in Bengali cuisine. It is served with rice. Ridge Gourd has cooling properties that control our metabolism. This one I made this summer though posting now.

Servings: 4

Ingredients:

• Skin of 2 ridge gourds
• Garlic cloves, 5
• Nigella seeds (kaalo jeera), 1 tsp
• Green chilies, 1-2
• Salt to taste
• Turmeric powder, 1/2 tsp
• Sugar, 1 tsp
• Mustard oil, 2 tbsp

Method:

1.In a blender put together ridge gourd skin, garlic cloves, green chilies, 2 tbsp water or more if needed and turn into a smooth paste.

 2.In another pan heat mustard oil. Temper with kaalo jeera. As the favour releases pour the paste. Add salt, sugar, turmeric powder and cook for 5 mins on lower flame. It will turn semi-dry. 

3.Serve with warm boiled rice.

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Hung Curd Chocolate Mousse

Servings:2
Ingredients:

• Hung curd, 1 cup
• Bittersweet dark chocolate, 20 gm
• Icing sugar, 1/2 cup
• White Chocolate, 10 gm

Method:

1. Chop dark chocolate and melt in a double boiler. Keep aside and let the temperature come down a bit.

2. In a bowl beat hung curd for 6-8 minutes. Fold in icing sugar and beat for another 2 mins. Now fold in the melted chocolate.

4.Transfer to serving bowls or glasses and set in refrigerator for an hour.

5.Before serving top with grated white chocolate and garnish with cherry and cream biscuits of your choice. 

6.Serve chilled. 

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Thandai Papaya Smoothie

Summer is now prevailing in Kolkata and it's very important to keep eat healthy and stay healthy this season.  Smoothie has always been known to be a first to make drink appropriate for breakfast. Made with fruits and hung curd this smoothie is perfect to beat the summer heat.

Servings:2
Ingredients:

• Papaya cubes, 1 cup
• Ripe mango, 1 large
• Hung curd, 1/2 cup
• Ice cubes, 5-6
• Thandai,  1/2 tbsp
• Cornflakes, 1/2 cup
• Honey, 2 tbsp

Methods:

1.Peel and deseed mango, cut into cubes.

2.In a blender pour all the ongredients except cornflakes.

3.Grind untill it gets a smooth slury texture

4.Fill 3/4th portion of 2 glasses.

5.Fill the remaining part with cornflakes. Drizzle with some honey and garnish with fruit slices if desired.

Note:-

• You can add fruits of your choice.
• Thandai can be replaced with 5-6 almonds, rose petals/1 tsp of gulkand, 1/2 tsp of crushed pepper corns, 2 tsp of poppy seeds paste.

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Homemade Mixed Achar

Servings: 500 gm (approx)
Cuisine: Bengali

Ingredients:

• Raw mangoes, 1 kg
• Carrot, 5 large
• Garlic, 25 cloves
• Green chilies, 100 gm
• Ginger, 100 gm
• Lemon zest, 4 tbsp
• Salt to taste
• Sugar, 2 tsp
• Turmeric powder, 2 tbsp
• Red chili Powder, 4 tbsp
• Mustard oil, 750 ml
• Mustard powder, 2 tbsp
• Asafoetida / Hing(Powdered), 2 tsp
• Fenugreek seeds, 2/3 tbsp
• Mustard seeds, 1 tbsp
• Panch foron,4 tbsp ( a spice mix of  fenugreek seeds, nigella seeds, fennel seeds, cumin seeds, mustard seeds) 
• Coriander seeds, 4 tbsp- roasted and crushed

Method:

1. Wash and dry all the vegetables. Pont neuf or small dice mangoes and carrot. Slice green chilies and garlic. Julienne ginger.

2. Marinate with turmeric powder and  red chili powder. Mix lemon zest. Sun dry them for 5-6 hour. Keep them out of reach of water. 

3. Roast and powder 3 tbsp of panch foron.

4. In a deep large pan heat oil. Temper with panch foron, mustard seeds, fenugreek seeds. As they stop spluttering add hing. Add vegetables and cook until they turn soft and little mushy. 

5. Add salt to taste, sugar and cook for 2 mins more. Turn off the flame and mix coriander powder, mustard powder and powdered panch foron. 

6. Let it cool down and transfer it to a dry jar. Do not allow a single drop of water to enter inside or else it will spoil achar.

7. You can keep it at room temperature. In that case you have to put it in sun daily for at least 2-3 hours. Remove the lid and wrap the open surface of the jar with a cloth. Tie the cloth around the jar neck while putting it out in the sun. Or you can directly store it inside refrigerator.  

 Serving Suggestions: Roti, Paratha, Rice

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