The Super Quick Indian-style Blackened Chicken

Indian-Style Blackened Chicken

Hii..
On a cold winter evening when you really don't want to do anything else but just snuggle up in your quilt, this is one of the tastiest and easiest things to cook. It matches perfectly with a bowl of hot soup and some bread. The best part it can be prepared in such a short time. I found this one while browsing the net.Its a recipe by Ruchi Airen from her blog Foodfellas. (I have made a minor modification here n there)
So without wasting much time I ll straight jump to the recipe..

INDIAN STYLE BLACKENED CHICKEN

Makes: Around 8 Chicken Legs (Serves 4)

Ingredients

Ingredients

Chicken Legs - 8pcs
Ginger Garlic Paste - 1.5 tablespoons
Vinegar - 2 tablespoons
Soya Sauce- 2 tablespoons
Red Chilli Powder - 1 teaspoonful
Garam Masala Powder - 1.5 teaspoonful
Black Pepper Powder - 1 teaspoonful
Salt - to taste
Refined Oil - 1 tablespoon

Procedure

1. Prick the Chicken Legs with a fork on all sides

2. Marinate the Chicken with all the above ingredients (Except for the Oil)

Marinated Chicken

3. Keep Aside for 30-35 minutes
4. Heat the Oil in a Wok and put the marinated chicken (along with the left over marinade) into the wok.

Stir Fry

5. Fry for a few minutes, then sprinkle a little water and cover and cook until done (around 20mins)
6. Once the chicken looks done, Remove the cover and stri fry on high heat to dry up all the liquid.
7. Serve Hot (You can garnish with some sliced onions and lemon wedges)

Enjoy the Blackened Chicken

Thanks for taking out time to read this!! Ciao Ciao!

Mom-in-Law's recipe for FISH GALOUTI KEBABS

Fish Galouti Kebabs

Hi..
Being a Bengali I absolutely love Fish..Any variety any size.. And when its done as Galouti kebabs what more can you ask for..Even for Fish non-lovers I bet this is one preparation they would die for.. I first had it when I was in school at my then future Mom-in-law's place and it was obviously love at first sight... These melt-in-the-mouth kebabs can be had at any time of the day and trust me if you have one you just CANNOT stop having more..
Post marriage I saw Maa make these a number of times and gradually I managed to try them on my own.. N who isn't that fond of fish still lands up drooling!!


FISH GALOUTI KEBABS

Makes - 25 pieces/kebabs

Ingredients
Fish ( Rohu/Katla  or You can also take Fish Fillets) - 900gms
Potatoes - 3 Medium
Eggs- 1
Onion - 3 medium
Ginger - 2inches
Garlic - 4-5 big cloves or 8-9 small cloves
Salt - to taste
Garam Masala Powder - 1 tsp
Red Chilli Powder - 1 tsp
Refined Oil - to shallow fry
Besan - 2 tablespoons

Procedure
1. Take Water in a Wok and Put the fish pieces in it and Boil the Fish (The Fish pieces should be completely immersed in the water). It will take around 20-25mins. Please check before you remove the pieces if they are cooked or not.

Preparation

2. Remove the fish and place it on a plate.. After it has cooled slightly (not totally but when its warm) , Mash the fish pieces(preferably with hand) and pick out all the bones( if using Fish fillets then then 'bones' step can be avoided). Once the Fish is mashed and all the bones have been removed, Keep aside.

Left- Onion Ginger Garlic | Right - Boiled Mashed Fish

3. Make a paste of the Onion, Ginger and Garlic


4. In a Wok (preferably non-stick), Heat around 2 tablespoons of oil, Add the Mashed Fish and the Onion-Ginger-Garlic Paste simultaneously, Keep stirring and scraping from the sides and stirring. This step will take some time. Add Salt and red Chilli Powder while you stir.

Mixing

5. While the Fish is being cooked, Boil the Potatoes and mash them

6. When the fish mixture looks dry, add Garam Masala (not much around 3/4th tsp) and Mix Well. You can taste the mixture and temper the seasoning accordingly.

7. Add Salt, Red Chilli Powder, Garam Masala (1/4th tsp) in the mashed Potato and Mix Well. Now add the Fish Mixture and mix very well with your hands, till the potatoes and the fish mixture is completely mixed.

Kebab preparation

8. Add 1 egg (raw) and mix in with the kebab mixture, the mixture will look slimy now. Not to worry, add 2 tablespoons of Besan and little salt (for the Besan) and mix well. If its still slimy and you are not able to bind it into balls then add a bit more Besan. (make sure you don't put extra Besan, because it'll reduce the fish's flavours)

9. Now divide the mixture into small balls and flatten them between your palms to give it the Galouti Kebab shape.

Frying the Kebabs

10. Drizzle very little oil on a non-stick tawa and fry both sides of the kebabs.

Fish Galoutis Ready

Serve Hot with Chutney/Sauce

Instagram Craze and Grilled Ajwaini Prawns

GRILLED AJWAINI PRAWNS

Hiii

INSTAGRAM CRAZE

Its been a crazy last few days...Our employee who helps out with our orders for our e-commerce website decided to go on a long leave, so you can obviously imagine the chaos..Amidst all of that I suddenly got crazy about INSTAGRAM..yes I know the rest of the world has been doing it for years now and I have just started.. So to put it all together I am either working or I am instagramming (I don't think this word even exists lol)..

And obviously there is absolutely no time to cook, still I cannot just cannot have something not favourable on my palate even on those days!! Since I was craving for some prawns the other day N got me some. Since He is allergic to sea-food I had to think of an alternative food also along with the prawns.

So I decided to make something which is SUPER FAST and SUPER EASY and the same ingredients can be used for making Paneer. So here it is



GRILLED AJWAINI PRAWNS (or PANEER)

Prawns

Makes : 20 Medium sized prawns (without the head)

Ingredients

20 Medium sized prawns ( De-veined and head removed)
Salt
Hung Curd - 3 tablespoons
Ajwain (Carom Seeds) - 1.5 tablespoons
Red Chilli Powder - 1/2 teaspoon
Garam Masala Powder - 1/2 teaspoon
Black Pepper Powder - 1 teaspoon
Chat Masala Powder - 1 teaspoon
Juice of 1 whole Lemon
Mustard Oil - 2 teaspoons
Refined Oil - 1 tablespoon

Ingredients

Procedure:

Marinated Prawns

1. Marinate the Prawns with Salt for around half an hour


2. In a separate bowl take all the other ingredients (except the Refined Oil) and Mix very well


3. Spread over the prawns and mix with hand so that all the prawns are properly covered with the marinade.

Lightly Fry the Prawns

4. Keep Aside for second marination for about 1 hour


5. Heat the refined Oil on a non-stick tawa and grill/fry the prawns lightly on both sides.


6. Don't overdo the prawns or they will turn hard (around 1-2 mins each side till its golden in color)


7. Serve Hot with ketchup or chutney

Grilled Ajwaini Prawns .. Served Hot

NOTE: Procedure is exactly same for Paneer
Thanks for taking out time to read!! Ciao!

My Marriage at 21 and Mutton Kalimiri

Our Wedding

Hii..
I was just now reading a post on Facebook which talks about the usual stereotypes associated with an Indian Marriage. Like the girl should know how to cook, the girl should dress in a certain way after marriage, whether the girl should work after marriage, what about her male friends and so on..

I got married when I was 21 and not because of some social/parental pressure but because I had found that one person with whom I wanted to spend the rest of my entire life. I was still doing my Masters and honestly at 21 I hardly understood all the things associated with marriage. It was more of a 'dream come true' feeling because I was head over heels in love with N(hubby)..

But now (its been around 10yrs) when I read all this I can't thank my stars enough that I had N in my life and nobody else. The main reason being from the beginning till now N loved me the way I am..Never ever did he burden me with expectation of any sorts. I could be MYSELF in front of him ALWAYS.. I really don't know how the usual Husband-Wife relationship is cause N and Me have always been Best of Friends from the very beginning.

Its more like two friends who are in love with each other are staying together. All responsibilities together and all the fun together but giving each other sufficient space to do our own thing too, to have my own set of friends, to do things what I want to do the way I want to do!!!!

Well Thank You N, Thank you for making me feel that getting married that early wasn't an impulsive decision which one would regret later, rather something which I will cherish all my life and even later!!! Thanks for being on my side from being a total no-cook person to someone who writes a food blog now!

Now coming back to FOOD..Yes by now you can gauge that I didnot cook this one but N did.. Its called MUTTON KALIMIRI/ BLACK PEPPER LAMB. I have taken this from the Internet. Its a recipe by Chef Harpal Singh

MUTTON KALIMIRI/ BLACK PEPPER LAMB

Mutton Kalimiri / Black Pepper Lamb

Makes : 6-7 servings

Ingredients
1 kg Mutton (with Bones)

Mutton

1.5 tablespoons Freshly Crushed Black Peppercorns

4 tablespoons Ghee/refined Oil
1” Cinnamon – 2 pcs
2 Bay Leaves

7-8 Green Cardamom
5 Black Cardamom
5 Green Chillies – Slit
6 Medium Onions Sliced

3 tablespoons Ginger-Garlic Paste
Salt to Taste

5 tablespoons Boiled Cashewnut paste
1.5 teaspoons Garam Masala Powder
1/2 Cup Fresh Cream

Procedure

1. Heat 3 tablespoons of Oil/Ghee in a Non-stick Pan and add the Cinnamon Bay 

Getting Started

Leaves Green Cardamom Black Cardamom Green Chillies and Sauté

2. Add the sliced Onions and Sauté for 3-4 minutes

3. Add the Mutton and Sauté for 2-3 minutes
4. Add the Ginger Garlic Paste, Mix and Sauté for 3-4 minutes
5. Add Salt and Mix Well
6. Add 2 Cups of Water and Pressure Cook on High for 5 minutes and then reduce heat and cook for 25-27 minutes
7. Heat the remaining Ghee/Oil in a non stick pan
8. Add the crushed Peppercorns and Cashew Nut paste and Sauté for 3-4 minutes (till it forms a lump)
9. Reduce Heat and add the cooked Mutton with the stock and spices
10. Add Garam Masala, Mix well and Cook further

Cashew nut paste and Black Pepper being sautéed

11. Add the Fresh Cream and Mix well, Cook further till it gets heated properly.
12. Sprinkle some more Crushed Pepper and Serve Hot with Naan or Roti.

This recipe has very delicate flavours and those who are not fond of Mutton, can try out with chicken.
Note: Vegetarians: Try with Paneer/Cottage Cheese

Thank You for reading..Ciao!

Mutton Kalimiri

The Easy Peasy Chicken Malai Tikka

Chicken/Murg Malai Tikka

Hiii...I doubt there will be anyone in this world (non-vegetarians ofcourse) who doesn't drool over Murg/Chicken Tikka.. Well I am no different..Be it the usual Chicken Tikka or the Reshmi Tikka or the Malai Tikka I am in love with every flavour possible..
So this time on the Bengali New Year Along with the Stuffed Meat Buns (Click for the Recipe) I decided to club it with some Chicken Malai Tikka. And Lazy Me I had to find a recipe which would be really easy to make without much efforts.. So after some research I combined 2-3 recipes for Malai Tikka and thankfully this turned out to be finger-licking good.. Well I did it in my regular oven but if you can do it in a proper Tandoor Oven I am sure it will enhance the flavours..

Note: The Important thing I learnt about Tikkas from various recipes is that the tikkas always go through a 2-step marination. The first one being a basic one (Ginger Garlic etc) and the second one is the main flavour for the Tikka

You can obviously try the same recipe for Paneer Tikkas also. This is an extremely simple take on the Malai Tikka and takes very little time for preparation and also time taken for marination is also quite less (2.5hrs) as compared to other recipes where overnight marination is required.

CHICKEN MALAI TIKKA

Makes: 20-22 tikka pieces
You will Need - Satay Sticks/ Bamboo Skewers soaked in water (around 7-8)

Ingredients:

Boneless Chicken Pieces - 750gms
Fresh Ginger Paste - 1 teaspoon

First Marination

Fresh Garlic Paste - 1 teaspoon
Salt to taste
Black Pepper Powder- 1 teaspoon
Nutmeg Powder - 1/4 teaspoon
Lemon Juice - 2 teaspoons
Fresh Cream - 1 cup
Grated Processed Cheese - 1 cup
Cheese Spread - 3/4 cup
Curd (beaten) - 1/4 cup
Kasoori Methi Powder - 1/4 teaspoon
Green Cardamom(Elaichi) Powder - 1/4 teaspoon
Cornflour - 1/2 tablespoon

Procedure:

1. Properly Wash the Boneless chicken pieces and place in a bowl

Getting Ready with the Second Marination

2. Step ONE Marination - Add the Ginger Paste, Garlic Paste, Salt, Black Pepper Powder, Nutmeg Powder, Lemon Juice to the chicken and mix well and Keep aside for around 30 minutes
3. Take the grated cheese on a plate and mash the properly with your palm and fingers.
4. Now add the Kasoori Methi Powder and the Green Cardamom(Elaichi) Powder to the mashed cheese and mix well.
5. Step TWO Marination - Add this mixture to the marinated chicken

After the Second Marination

6. Step TWO Marination Cont..Add the Fresh Cream, Cheese Spread and Beaten Curd to the chicken and mix slowly with your hands. Keep aside for around 2 hours. 7. Preheat your oven and baking dish at 180 °C.
8. Spray some Oil/butter over the baking dish
9. Now Skewer the chicken pieces (Smear the extra marinade over the chicken pieces) and Bake for around 20 minutes  (Don't forget to turn the sticks in between)
10. Serve Hot with Chutney

Ready to be put in the Oven

Ready to be served

As you can see this is a really simple recipe and a must try at home!! So Bon Appetit!

When 'Cooking' was a far fetched idea - Piquant Chicken Legs

Hii...

Years ago.. Yes I am the younger one who looks like a complete nut-case

Bengali parents are always very particular when it comes to Studies (Pora-Shuna) and Extra-curricular activities. Well so were mine. 
A (sis) was the perfect all rounder child every Bong parent would want. She was great in studies, an amazing elocutionist, amazing leadership qualities and obviously the teacher's favourite. And  Me, Ahem obviously the opposite, Yes I was great with 'talking' but that was mostly during the classes when the teacher was trying to teach, for me Sports was not playing a particular sport and excelling in it but rather jumping and running around. Whenever A was on 'Prefect' duty in the school corridors, she mostly used to find me outside the class or outside the headmistress's office 'PUNISHED'. But she was my greatest Saviour too. Never ever did she go and complain to Maa or Baba about her naughty little sis.

At Home, we were always occupied with either studies or some fun activities. In our house, kids doing any 'ghar ka kaam' was a strict no-no. It used to be always managed by Maa and Baba. (Though we had to polish our own shoes :( hehe ).

My Nani had been unwell from a young age so my Maa had to take up the kitchen responsibilities at an extremely tender age, She used to manage her studies and the household work since she was twelve. So Maa had been VERY particular that neither A nor Me should start cooking or do any household tasks until we grew up enough or felt like doing it ( Well I am 31 now and A is 35 and Maa still doesn't let us do so technically we are still not grown up enough) hehe.. But that is how 'Mothers' are!!

But what I used to love then also (though I didnot cook) was watching cookery shows. A and me used to always fight over the remote cause she wanted the HBO and I wanted some cookery show. On one such day (when I won the fight) I saw this dish being prepared by Chef Sanjeev Kapoor and it was so simple that even a novice like me could cook this for everyone at Home and Maa Baba and A loved it!!

You can say this was my Début Match in Cooking.. Though my next cooking trial was after 5-6 years I guess!!!

So here goes the Recipe:

PIQUANT CHICKEN LEGS                                
Makes: 4-5 servings

Ingredients:  

Ingredients

Chicken Legs - 16 pieces
Orange Juice - 1.5 cups
Chilli Flakes - 1 teaspoonful
Black Pepper- 1 teaspoonful
Lemon Juice- 3 tablespoons
Cornflour - 1 tablespoons
Honey - 3.5 tablespoons
Salt - to taste

Procedure:

1. Marinate the Chicken with the Orange Juice and some salt for about 15-20mins
2. After 15 mins take out the chicken legs and keep aside
3. In a saucepan pour the Orange Juice (from d marinade) and reduce it over heat
4. Add the chicken pieces and cover and let it cook
5. When the chicken is almost done add the Chilli Flakes, Black Pepper, Honey, Lemon Juice and Salt (if reqd)
6. Mix well and cook further.

Almost Ready

7. When the chicken looks done, mix the cornflour with half a cup water and pour it into the saucepan.
8. Let it simmer till it reaches a sauce like consistency.
9. sprinkle some more black pepper and serve hot!

P.S: The flavors are a combination of tangy, sweet and hot !





This is still one of my favourites and if you notice there is NO-OIL in the recipe so technically very healthy too yet extremely unique and delicious. Try It!!
Thanks and see you in my next post!

Piquant Chicken Legs

Every Bengali's First Love CHINGRI PHISH!!

Hi..
Have you ever randomly asked any Bengali walking on the road in any part of the world how they feel about Chingri aka Prawns? if not, do so the next time, and you'll always get the same reaction..Their eyes will immediately light up and by the smile on their faces you'll know you have asked them about their first love.. Yes that it what the Chingri Maach means to each one of us..
Well I am no different...Even as a kid, the very smell of Prawns being sautéed in Maa's kitchen used to drag me home..
Though I have very minimal knowledge about the various types of Prawns I enjoy the medium sized ones the most..
This is a Bengali recipe and has been picked up from a Kakima (Aunt) in Kolkata/Calcutta.. "SHORSHE CHINGRI BHAPAA / PRAWNS STEAMED IN MUSTARD PASTE"..(Even those who are quite particular about eating healthy (unlike me) can easily try this one)

Note: For the ones who are allergic to sea-food (like the husband in my case) or who are strictly vegetarians can try this out with "Paneer/Cottage Cheese" instead of Prawns

SHORSHE CHINGRI BHAPAA / PRAWNS STEAMED IN MUSTARD PASTE

Makes: 12 medium sized Prawns

Ingredients:

Medium-sized Prawns - 12 pieces
Mustard Seeds (Yellow+Black) - 3 tablespoons
Poppy Seeds - 3 tablespoons
Yogurt/Dahi- 1/2 cup
Green Chillis - 5-6 pieces
Turmeric Powder/Haldi -  (1+1/2) teaspoons
Salt to taste
Sugar- 1 teaspoon
Freshly Grated Coconut- 1/2 cup
Mustard Oil - 3-4 teaspoons

Preparation

Procedure

1. Wash and De-vein the Prawns and Marinate them with Salt and Haldi for about an hour.
2. Soak the Mustard Seeds and the Poppy Seeds in lukewarm water for around 20minutes
3. Make a paste of the Mustard Seeds + Poppy Seeds + Green Chillis (2) and Keep aside.

Before Steaming

4. Beat together the Curd, 1/2teaspoon Haldi , a little Salt and the Sugar. (Remember you have already put salt in the prawns during marination)
5. Choose a metal container which fits well in your pressure cooker
6. Mix the Beaten Yogurt and the Poppy-Mustard Paste to the Marinated Prawns.
7. Pour the entire mixture along with the prawns inside the metal container.
8. Spread the grated Coconut on top.

9. Add around 3-4 teaspoonful of Mustard Oil on top
10. Garnish with split Green Chillies (4-5)
11. Add around 1.5 cups of Water in the pressure cooker
12. Place the container carefully and close the cooker

Post Steaming

13. Steam till the whistle blows once. (Prawns cooking time is very less, if you over cook them they tend to get tough)

14. Take the container out and give the contents a good stir before serving.
15. Serve Hot (Goes best with Steamed Rice)

Serve Hot - Shorshe Chingri Bhapaa

 All the Prawn Lovers Do try this one at home and Send me your feedback!!!
Thanks for reading..