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!

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!

The Husband who cooks the perfect Mutton Kabargah

N and Me

Hi.. I don't know how many of you (esp women) will agree that as a girl grows up she starts to paint a picture of her life partner in her head..some consciously some sub-consciously.. Well I was more or less a tomboy, having a boyfriend or falling in love wasn't my forte (though I did have my share of crushes and boyfriends eventually)..

Well somewhere in my mind, Men who could cook always impressed me a lot..And maybe that is what attracted me towards N (husband).. Well to cut a long story short, N n me were childhood neighbours and friends but it took us 17 years of knowing each other and a couple of heart breaks to fall in 'love'..
And before we fell in love we had spent a few days together where N had cooked the Best Mutton Kabargah ever.. So you can very well realise the significance of the dish which definitely acted as a catalyst...

Now after about Fourteen years of our relationship (and around Nine years of marriage) N thankfully still makes the Best Mutton Kabargah (amongst other dishes) ever..

The MUTTON KABARGAH belongs to the Kashmiri Cuisine and as Appetizers goes perfectly well with Kashmiri Pulao


MUTTON KABARGAH- FRIED MUTTON/LAMB RIBS

Makes: Around 24 pieces


Ingredients:

Mutton Ribs (Use the Seenha portion and not the Chaaps) - 1 Kg The Fattier the better
Milk - 3 cups
Black Cardamom (Badi Elaichi)- 3 pcs
Cinnamon (Dal Chini)- 3 x 1"pc
Bay Leaves (Tej patta)- 2 pcs
Fennel Seed Powder (Saunf Powder) - 5 tablespoons
Cumin Powder (Jeera Powder) - 1 teaspoon
Red Chilli Powder - 1/2 teaspoon
Black Pepper Powder - 3-4 teaspoons
Salt - to taste
Oil for deep frying

Procedure:

Mutton Kabargah

1. Wash and clean the Mutton Ribs and place them inside the Pressure Cooker
2. Add the All the Ingredients (except the Oil) in the Pressure Cooker and mix well
3. Cover Lid and pressure cook for 6 minutes AFTER the 1st whistle.
4. Once the pressure has released take the Boiled Ribs out of the mixture and Keep aside
5. In a Wok/Kadhai Heat sufficient Oil for Deep frying
6. Over Low flame lightly fry the Ribs (2-3 at a time) around 1 minute each side
7. Serve Hot as Appetizers with Pulao
   Please Note: Use a lid/cover while frying to avoid splash burns
   
   A suggestion for guys who still can't cook.. 'Chal Guru Ho Jaa Shuru'..Its never too late to start cooking!!!
   
   Ciao..Thanks for taking out time to read!!