Spicy Egg Rice / Anda Rice

 
This one is my husbands favorite...And in a way his recipe, I should say. One fine day , he was getting nostalgic with his college days, over dinner, and that,s when he remembered this Anda Rice , that was served in his hostel mess! He just narrated me , how simple it was , yet so feasty ! And I took it upon me , to recreate the rice , that he loved so much , and take him back to his old days!
And bingo , it soon became his favourite, and made atleast once a week at my home!

I m sure, it shall be a favourite with your family as well! A simple and quick fix feast , so nutritious , spicy and yummy! It can also be made with leftover rice!

Ingredients:

2 Cups Boiled Rice ,I used boiled Basmati
3 Hard Boiled Eggs,cut into 4
1 Medium Onion Sliced
1 Small Chopped Tomato
1 Chopped Green Chilly
1 tsp Ginger Garlic paste
2 tbsp Chopped Coriander leaves
2 tsp Red Chilly powder
11/2 tsp Garam Masala Powder
1/2 tsp Turmeric
1 tsp Salt
1 tsp Jeera or Cumin seeds
1 tsp Lime juice
1 tbsp Oil

Method:

Heat oil in a kadhai and add cumin seeds. Once they crackle, add ginger garlic paste and fry for 1 min.

Add sliced onions and fry till browned. Now add tomatoes and green chilly and fry for 1 min.

Add red chilly powder,garam masala,salt and turmeric and 2 tsp water to prevent the spices from burning and mix.
Cover the lid and cook till the tomatoes are pulpy.
Now add the eggs and mix till the spice coats the eggs.

Lastly add lime juice and rice and fold together gently.
Garnish with chopped coriander and serve.

Khandeshi Chicken Curry / Kala Masala Chicken

This is my tribute to my Mother In Law, who introduced me to the world of "Khandeshi" style cooking!
Khandesh is a region in north Maharashtra, which includes towns and cities like Dhule,Jalgaon and so on. My Mother In Law was originally from a khandeshi family and later married into Nashik.
So I have the best of both the cuisines. Though there is not much of a difference in cooking , especially for a person ,totally new to the taste, the respective locals take pride in their own style and recipes!

Its a very simple cuisine,with Kala Masala ( Black masala, its so called,because the roasted spices and dry coconut , gives it a peculiar deep brown black colour) being predominantly used in most of the rassa or amti's (gravies). Its got earthy flavours , and a kick of spice, and most importantly, generous amounts of spiced oil or "Tarri" as they call , floating over each gravy! Its a matter of disgrace, if the guests are served curry without a generous tarri floating!
Served with mostly Bajari (Finger Millet flour roti) Bhakari or Jwarichi or tandalachi(Jowar or Rice Flour) Bhakari , the curries are mostly runny , unlike thick gravies served in northern India. The runny gravies are easily soaked in the bhakaris , and can also be eaten with steamed rice.

I have been getting requests for typical Khandeshi Chicken or Mutton Rassa(which is very famous here in Nashik), I decided to let the secret out for Khandeshi Chicken!

Ingredients:

300 gms Chicken , cleaned and cut

For Marination:
1 tsp Ginger Garlic Paste
1/2 tsp Salt
1 tsp Turmeric

For Ground Masala:
2 Medium Onions sliced
8-10 Cloves Garlic
1 inch Ginger,peeled and chopped
3 tbsp Grated Dry coconut
1-2 tsp Oil for roasting

1 1/2 tbsp Kala masala
2 tsp Red Chilly Powder
1 tsp Salt
1 small Onion finely chopped
2 tbsp Oil
1-2 cups water
Chopped Coriander for garnish


Marinate the chicken with all the ingredients for marinade and keep aside for atleast 30 mins.

Heat 2 tsp oil on a hot tawa or girdle and roast ginger ,garlic and sliced onions , till they turn brown , now put off flame and add dry grated coconut and brown it on the remainder heat .

Cool and grind to a fine paste , using little water if needed.

Heat 2 tbsp oil in a pan or a pressure cooker( i used pressure cooker to cook my chicken faster, but you can use a pan also)
Fry chopped onions till translucent.
Add the ground masala and fry on a low flame, till it starts leaving oil.

Now add kala masala,red chilly powder and fry for another min.
Add marinated chicken and fry.

Add 1 1/2 cup hot water to it and mix.
Add salt to the gravy and cover the lid of the pressure cooker and cook for upto 2-3 whistles.

Serve garnished with chopped coriander,accompanied with sliced onions , chillies and Bhakaris!

Notes: Sometimes, i cook the marinated chicken in advance: Heat 1 tsp oil and saute 1 tbsp chopped onion till translucent. add the marinated chicken and 1/2 cup water and pressure cook for 2 whistles.
Use this cooked chicken with the stock ,after frying the ground masala and adding the spices.
This same process can be done when cooking with Mutton also, only difference,meat shall need extra whistles to cook and an added tsp of Meat masala , along with kala masala.

 

Spicy Chicken Boti Wrap / Spicy Chicken in Tortillas

This new years, we had guests..lots of guests! It was mostly boys or rather Mens party time! Husband,brothers and friends....So I decided to give them all some time off their duties as fathers husbands and so on....And play just the right host and an understanding wife! I know , for some, I might sound too sweet...but I had a motive....One..a nice vacation , I was planning,and wanted Husby dear to juss fall for it, and two , my sis in law, whos also my friend, had come with her cute 2 month old baby , and wanted to spend all the time catching up with her and playing with the little one!
So heres quick party meal , packed together and sent for the boys to indulge!
I made them extra spicy and flavourful by adding some extra chilly and freshly ground garam masala, and balanced the spice with a cooling mayo n yogurt dressing and loads of salad!

They just loved it and I was the celebrity of the home for next few weeks!

Ingredients:
4 Flour Tortillas ( I used TEX MEX Salsito brand, sourced from www.foodesto.com , but you can use any brand you get near your place, or make your own using flour dough)
250 gms boneless chicken,cut into bite size pieces
1 small Onion,sliced
1 tsp Cream
1 tsp Garam Masala

For the Marinade:
2 tsp Ginger Garlic Paste
2 tsp Garam Masala
2-3 tsp Red Chilly powder
1 tsp Yogurt
1 tsp Salt

For Dressing:
3 tbsp Mayonaise ( I used Fun Foods eggless mayo, since its nice and light)
1 tbsp Yogurt , beaten
1 tsp Garlic Powder
1 tsp Mixed dried Herbs
1 finely chopped green Chilly

1 Cup Mint chutney ( Grind together a cup each of mins,coriander leaves with 2-3 green chillies to a paste)
2 Eggs ,lightly Beaten
1 Large Onion ,finely sliced
1 Cup Shredded Cabbage
1/2 Cup Juilliened Carrot
2 tsp Vinegar
1 tsp Sugar
1 tsp Red chilly powder
Chopped Coriander for garnish
Oil as required

Marinate the chicken pieces with all the marinade ingredients and refrigerate for atleast 1 hour.

Heat 2 tsp Oil in a pan and add sliced onion to it and saute till translucent.

Now add the marinated chicken and mix. Add garam masala and cream and fry on low flame till the chicken is cooked and moisture dries out.

Put out the flame and set aside.

Mix all the ingredients for dressing and whisk.

Mix together shredded cabbage,onion and carrot in a bowl and add vinegar and sugar to it and keep aside for 10 mins.
Now add red chilly powder and mix.

Heat a flat pan or girdle and  heat tortilla on low flame for 1 min. Place the tortilla on a plate.
Now drizzle some oil. on the hot pan and add some beaten egg and immediately stick the heated tortilla to it.
Roast till the egg is cooked .

Now place the tortilla with the egg side up on a plate.

Spread some of the dressing over it and add some of the cooked spiced chicken .
Add the cabbage and onion mixture over it and again drizzle some dressing and mint chutney over it.

Roll the tortilla as per instructions on the pack , and serve.

 

Spicy Chicken Burger/Chicken Tower Burger

Yet another fast food item ,that I ve been cooking for a long time, now, but never thought about posting to the blog..Until , my husband ,who loves to feast on them ,especially on sundays,prompted me to! Two things he just cant resist , are chicken burgers and chicken spicy wraps! He's not much of  dessert or cake person...so much of the cakes I bake mostly are for my Kiddo! But the Burgers! I must say I can trade anything from his , in return to make those loaded burgers!
And what more? They are really simple to make and keeps me stree free on weekends...just  the thing needed to escape a nice lazy weekend!

You need a BIG AAAH to eat this!

Ingredients:

For burger patty:
200 gms Boneless chicken or minced chicken
1 small onion chopped
2 Chopped Green Chillies
2 tsp Ginger garlic paste
1 small Egg
1 tsp Salt
1/2 Cup Bread crumbs(optional)
2-3 tbsp Oil for shallow frying

 For Coleslaw:
1/2 Cup shredded Cabbage
1 medium sliced Onion
1 tsp Vinegar
1 tsp Sugar
2 tbsp Mayonaise
A dash of dried herbs


2 Burger Buns
2 eggs
1 tsp Salt and Pepper
1 tbsp Mayonaise
1 Sliced Onion and Tomato
Oil for grilling

Mince the boneless chicken together with all the ingredients ,except the crumbs and oil and keep aside for an hour in refrigerator.

Make palm size patties from the mince and roll them in crumbs and shallow fry them in hot oil on medium flame till golden brown on both sides.

Mix shredded cabbage and onion with sugar and vinegar and keep aside for 10 mins.
Now add the mayonaise and mix together.

Fry the eggs and season with salt and pepper and keep aside.
Cut the burger buns horizontally and lightly toast them on a pan.

Now apply mayo on the lower bun and place sliced onion and tomato over it.Place a burger patty over it.

Place fried egg over this.

Top it with coleslaw and sprinkle some redchilly powder over it , if you want it more spicy.

Now place the fried egg over it and cover it with the top portion of the bun.
Serve with fries and ketchup!
A loaded burger, spicy and juicy..just indulge!

 

Stuffed Spicy Chicken Roast Indian Style / Bharwan Murg

 

We have been on a baking spree since the last fortnite, preparing all sorts of cakes and cookies...warming up for the upcoming festivities! But with all the sweet treats , even the most sweetoholics need a change of palatte!

And a spicy version of Stuffed chicken Roast , serves the purpose!
A great refresher from the monotonous honey glazed chicken roast.....

This one is definitely a hit for those X mas get together  meals!
Its an Indianised and a spicier version of a stuffed chicken...a Royal Treat for you and your family!

Ingredients:

1 whole           Chicken

for the marinade

juice of one lemon
2 tsp      Ginger Garlic Paste
1 tsp      Red chilli powder
2 small   Bud chillies
a pinch   Orange Red color
1 tsp      Namak Shamak

for the stuffing

2          Onions
2          Potatoes
2          Boiled Eggs
1 tsp    Garam Masala
1 tsp    Red Chilli powder
1 tsp    Dhania Powder
1 tsp    Namak Shamak
1/2 tsp Jeera Powder

for the Vegetables

4              Baby corns
6 to 7       Baby Potatoes
1             Zucchini
1             Onion
6 to 7       Mushrooms
1/2 cup    Peas
2 tbsp      Oil
1 tsp        Kalonji seeds (nigella seeds)
1 tsp        Chilli flakes
1/2 tsp     Italian herbs
1/2 tsp     Namak Shamak

Method:

Wash and clean the chicken and pat dry. 

Prepare the marinade by mixing the lemon juice, ginger garlic paste, salt, chilli powder, color and the bud chillies. Apply the marinate on the chicken thoroughly. Apply it on the insides also. Wrap it in a cling wrap and allow to marinate for atleast 4 to 5 hrs.

Prepare the filling by chopping the onions lenghtwise and the potatoes into small cubes. Fry the potatoes till golden. Remove and keep aside. Fry the onion till golden brown, drain and keep aside. Cut the boiled eggs into small pieces. Now mix together the onions, potatoes, eggs, garam masala, salt, jeera powder, dhania powder, chilli powder.

Remove the chicken from the cling wrap. Drain the excess water. Now stuff the chicken with the stuffing mixture. Tie the chicken legs together with the string so that the stuffing does not come out. 

Now prepare the veggies by cutting them all roughly.  Mix together the oil, kalonji, salt, chilli flakes, italian herbs and apply to the veggies evenly. 

Put the chicken in the baking tray and the veggies around it. You can baste the chicken with a little butter.

Roast in the oven at 180 degrees for about 50 mins or till done. Whent he chicken starts to brown just turn it over and cook on the other side till done.

The cooking time may vary depending upon the size of the chicken.

Chicken Masala

I think the Punjabi's make the best chicken! No offences to the rest...but to Indian pallatte , just like a Fish Curry is to South India,Chicken is to the North...The Great Punjab! Punjabi's love their food...a perfect example of Live Life King Size!
Probably this explains the popularity of punjabi dishes in restaurants! They can add their own magic to the vegeterian food too...Be it the palak paneer,Methi Mutter Malai,Koftas or Rotis ,Naans and Paranthas!
So heres adding a special magical Punjabi touch to your Sunday Chicken Curry!

Its spicy , tangy and just delicious to enjoy with your rotis or parathas and rice!
I have coupled it with Laccha Paratha....a Layered or Pleated paratha,thats simply crisp and yummy!

Ingredients:
300 gms chicken,cut into pieces
1 large sliced Onion+ 1 small finely chopped onion
1 medium chopped Tomato
5-8 cloves Garlic
1 inch Ginger
1 slit Green Chilly
8-10 Cashewnuts
2 tsp Red chilly powder
1 tsp Turmeric
1 tsp Garam Masala
1 tsp Chicken Masala
1 tsp Cumin seeds
1 tsp Salt
2 tsp Cream
Chopped Coriander for garnish
2 tbsp Oil

For marinating the chicken:
1 tsp Red Chilly powder
1/2 tsp Turmeric
2 tsp Ginger Garlic Paste
1/2 tsp Salt

Mix together all the ingredients for marination and rub them to the chicken pieces.
Keep aside for atleast 1-2 hours.

Heat 1 tbsp Oil in a kadhai and add cumin seeds. Now add sliced onions and fry till lightly browned. Add cashewnuts and fry. Add ginger and garlic and fry for a min.
Now add chopped tomatoes and 1 tsp water and fry till the mixture becomes pulpy.
Now add 1 tsp red chilly powder and green chilly and fry for 1 - 2 mins.

Cool and finely grind the mixture.

Heat 1 tsp oil in a pressure cooker and add the finely chopped onion. Fry till translucent and add the chicken and mix. Add 1/4 cup water and pressure cook the chicken for about 2-3 whistles.
This step ensures the chicken is cooked and nice and juicy.However,you can avoid this step and directly add the chicken after frying the ground masala.

Heat remaining 1 tbsp oil in a pan and add the ground paste. Fry on medium flame , till oil seperates out.

Mix 1 tsp red chilly powder,turmeric powder and garam masala in 2-5 tsp water and add this paste to the pan. Fry for 1 min.
Add the cooked chicken pieces along with the water and salt and mix.

Add chicken masala and fry. Add more water if the gravy is too thick.
Cover the lid and cook for 2-3 mins on low flame.
Finally add the cream and simmer.

Transfer in a serving bowl and garnish with chopped coriander.

Serve hot with parathas or naans!
For making Laccha Paratha,refer the link below:
http://namakshamak.blogspot.com/2012/11/laccha-paratha.html

 

Tandoori Naan Sandwich

I had always fancied having a tandoor or a barbecue at home . However, it wasnt possible , due to the bulkiness, and since we are currently nomads, shifting from city to city ,owing to the transferrable nature of my husband's job. Yes , there are pros and cons, atleast I get to explore a new city and a new food culture every2-3 yrs...and I love breaking away from the usual routine and step out of my by comfort zone
So when the Wonder Chef , Gas Oven Tandoor ,endorsed by my favourite Chef Sanjeev Kapoor ,who I Idolise too , was introduced in the market , I was quick to grab it! And , yes the results were amazing!! Thats when my sisters and neighbours also purchased it!
I just loved the simplicity of the technique, used to adapt the Tandoor over our normal cooking range.

After very many days , I decided to let my Tandoor do some magic to my seemingly boring dinner plans. So my menu went Tandooorrrr ............. smoky , spicy ,yummy!
Decided to make Naan's in the tandoori , followed by Tandoori Chicken , and then make a sandwich,stuffing the tandoori chicken ,with some onions ,between the Naan's.
But some of the best things happen by mistake I guess....
My tandoor was too hot ,when I added the rolled up dough to amke the naan...but guess what...they inflated , and I got wonderful , fluffy Pita Breads....(the next batch happened correctly..just the naan..though i hoped it would inflate..it didnt)
And another test,that went successful was the onions.....
I soaked the sliced onions in red wine, and the result...nice pickled onions,retaining their crunch, and minus the pungence!!
So go ahead and try this one , you can make it even otherwise on pan ,if you dont have a Tandoor....

Ingredients:

For the Tandoori Chicken/Chicken Tikka:
200 gms Boneless Chicken,cut in bits.
Marinade:
2-3 tbsp Yogurt
2 tsp Ginger Garlic Paste
2 tsp Kashmiri Red chilly powder (for red colour used kashmiri only)
1/2 tsp Turmeric
1 tsp Garam Masala
1 tsp Coriander-Cumin powder
1 tsp Oil
1 tsp Namak Shamak

For the Naan:
1 Cup Refined flour / Maida
1 tsp Namak Shamak
1 tsp Sugar
2 tsp Butter/oil
1/2 tsp Baking powder
1/4 tsp Soda Bicarb
1 tsp Yogurt
1/4 cup Milk

For the Yogurt Sauce/Spread:
1 Cup Yogurt
1 tbsp Cream
1 tsp Sugar
1/2 tsp Namak Shamak
1 tbsp Mint Chutney (grind 1/2 cup mint leaves,1green chilly and some coriander)

For Pickled Onions:
1 large Onion sliced
1/2 Cup Red Wine
1 tsp Sugar


Mix all the ingredients for marination and apply to the chicken and let it marinate for 2-3 hours ,in fridge.

Knead a dough using all the ingredients for naan and cover the dough with damp cloth for at least 30 mins.

Pat dry the sliced onions over kitchen towel and transfer in a bowl and pour red wine and sugar over it. Let it remain for 30-40 mins.

My drunken onions!

Wisk the yogurt and cream and add mint chutney,salt,sugar. Keep aside.

Place the tandoor over the gas stove , using a stand if required.
Put on the flame and put the lid of the tandoor and let it preheat on high flame for 2-3 mins.

Here sits my tandoor over hot hot flame!

Roll out an elongated rectangular roti from the dough , and cut it diagonally.
Place the halves in the tandoor and let it roast over medium heat for 1-2 mins.

Naan's waiting to be roasted

 Once light brown , remove from tandoor and add the next Naan's to cook. You can also cook the naans over a hot non stick tawa.

Opps my naans' inflated...so they are my Pita Pockets!!

Place the marinated chicken pieces over the perforated deck of the tandoor and cover with the lid.

Here goes my chicken ready to be tandoored!

Cook on medium to high heat , basting with some oil ,if required.
The marinated chicken can also be grilled on regular non stick pan ,using little oil.
Once cooked ,hold the chicken pieces directly on gas flame for smoky flavour.

Lip smacking chicken tikka!!

Once cooked , transfer in plate and cut the bigger chunks into smaller bits.

Apply some of the yogurt spread over the naan or the inside of the pita bread.

Add some of the soaked , drained onions and some chicken.Drizzle some more of the yogurt sauce and add some more onions.Sprinkle some red chilly powder over it.

Chicken tikka pockets!

Serve with Vegetable Salad and lemon wedges.

 

 

 

This is our entry for Mission street food contest hosted at

http://cookcookandcook.wordpress.com/2012/10/04/mission-street-food-event-announcement/