Saturday, November 30, 2013

Sahkshouka my version / Sunnyside up in gravy

Sahkshouka is a dish made of eggs, tomato, garlic and pepper. But a little twist giving it a Indian flavor. I got this idea from a food channel. Its middle east and Arabian cuisine. Can be served with roti / Indian bread.



My ingredients,

 Eggs   -  6.
Onions -  2
Ginger paste  - 1tsp
Garlic paste - 1 tsp
Coriander Powder - 2 tsp.
Chile Powder        - 3 tsp.
Turmeric Powder   - 1/2 tsp.
Garam masala       - 1/2 tsp.
Coriander leaves  - 1 tbsp (finely chopped).
Curd              - 3tbsp - 4 tbsp.
Salt  as per taste.
Oil  2 tbsp.

In a wide open  wok or pan, add 2 tbsp of oil. Once oil becomes hot add onion paste made of 2 onions.

Saute till color changes to light brown. Now add Ginger paste, Garlic paste, turmeric powder, chilli powder, Coriander powder, Garam masala, 1 tsp salt  saute for another 2 minutes.  Add curd, leave for a minute.



Now break one egg at a time and drop into the pan., Don't disturb the egg.  Break rest of eggs without disturbing each other. Put the lid on and cook on medium flame for 5 minutes, till egg becomes half fry. Garnish with chopped coriander leaves.



Thursday, November 28, 2013

Sheera Poli/ Sanjori/ Sweet indian bread

Sheera Poli is a sweet dish.  Sheera Poli as name suggests it is sheera embedded in poli. Sheera poli is called sanjori in konkani. It is tasty and good only  if your are not calorie conscious as it is made ghee, sugar and semolina.

For stuffing we have to prepare sheera or semolina dessert.
All that is needed:

Semolina     : 1 cup.
Sugar          : 1 cup.
Ghee          : 1/4 cup.
Boiling water :  1cup.
Cardamom Powder : 1 tsp.

In a wok, heat ghee. Saute  semolina in ghee on medium flame till semilona changes its colour to light white. Now add boiling water with continuous stiring, so no lumps are formed.Switch off the stove put on lid and keep for 5 minutes.
Add sugar, mix well. Put on stove on low flame. Saute till all sugar gets melted and mixes with semolina.


Once sheera cools downs. Divide sheera and make golf size balls.


For Dough/ Kanik

Maida          250 gms. (All purpose flour)
Salt              1/4 Tsp.
Water           1/2 cup.
Refined Oil    1/4 cup.

Mix maida, salt, water into dough. Dough should be very sticky not as hard as roti dough. Put oil and knead it well. The oil should float on the dough.
Divide this dough mixture (Kanik) into slightly smaller balls. Roll them out a  little.
Place the  sheera ball in the center of the rolled flour dough and close it to cover the filling completely.






Roll out into a chapati and bake on a non stick tawa till done on both sides.
Serve with ghee.

Saturday, November 9, 2013

Chicken clear soup

The credit for this recipe of "Clear Soup"  goes to my brother. Its his signature soup. Very simple to make,clear, tasty and one of the healthiest soup.




All u need :

Chicken : 250 gms.
Lemon grass : 2 stalk nicely pod it.
Fresh Ginger :  2 inches.
Green Chillies : 4-5.
Coriander leaves : 2 Tbsp.
Spring onions      : 4
Onions            :    1 medium.
Spinach          :  1
Carrots           : 2   peel out, diced.
Celery   (Optional)      
Lemon leaves  : 2-4 (cut into 2).
Salt  as per taste.


1. Put the chicken  into a large stock pot and cover with cold water. Add about a teaspoon of salt, 1/4 tsp of pepper. Bring to a boil and immediately reduce heat to bring the stock to barely a simmer. Simmer uncovered at least 1 hours, occasionally skimming off the foam that comes to the surface.
2. Remove the chicken and strain the chicken stock. Retain the chicken pieces.
3. In another large stock pot, fill one fourth pot with water. Add  veggies like celery(optional), onion, carrots, spring onions, lemon grass, chopped ginger, lemon leaves, slit green chillies, spinach. Add  about a teaspoon of salt. Simmer for 15 minutes. Remove veggies and strain the stock.
4. Mix both chicken and veg stock. Adjust for salt. Now add the chicken pieces which were retained from chicken stock.












Friday, November 8, 2013

Chicken Chilly in Andhra Style / Chicken in green chile pepper



Chilly chicken in Andhra style is very  very hot/spicy.I love spicy food and this one is a favorite. I don't know of other restaurants but Nandini in Indiranagar(Bangalore) serves this dish. We would always order chilly chicken with half meal's at Nandini.

My Ingredients :

Chicken  :1 Kg.
Green chillies :  10-12. ( Very hot)
Green chile peppers :   5-10 . (large, mild chiles referred as Anaheim pepper or New mexican green chillies)
Ginger paste  : 1tsp.
Garlic  paste  : 1tsp.
Onions          : 3 Medium sized. ( 1 onion for grinding, and 2 onion to be finely chopped).
Pepper powder : 1tsp.
Lemon juice      : 2tbsp ( 1/2 lemon juice).
Cloves              : 5.
Cummin  Seeds :  1/2 tsp.
Cinnamon         :   1 inch stick.
Curry leaves     : 2 strings.

  • Marinate chicken with 3 tsp of salt  for 1/2 hour. 
  • Grind 1 onion, greenchilles, ginger and garlic paste into smooth paste.
  • Pod cloves,cinnamon and cummin seeds  into coarse powder.
  • Heat  3 -4 tbsp of oil in wok, add finely chopped onion and saute it till the onion turns light brown. Now add  wet masala ( mixture of onions, chillies, ginger and garlic) and curry leaves . Saute for a minute. 
  • Add marinated chicken 2 cups of boiling water. To this add coarse powder of cloves, cumin seeds, cinnamon and  slits of Green chile peppers, adjust for salt. 
  • Simmer it by putting on lid let the chicken cook and the gravy gets condensed. Now squeeze half lemon juice, add pepper powder and  leave it on stove for another 5 minute. Chilly chicken is ready to be served with lemons.




Tuesday, November 5, 2013

Chicken Briyani

A  simple complete lunch can be chicken briyani, chicken chilly in Andrastyle, mint chutney, and clear soup.

Chicken Briyani : This is local briyani of  Belgaum, the place where am born and brought up.




My version of chicken briyani  :

Mint leaves              : 1/4 cup
Coriander leaves      : 1/2 cup
Garlic Ginger Paste  : 1/2 tbsp
Green Chillies          : 8-10
Curd (yogurt)          :  1 cup
Grind all above ingredients into smooth paste   --------->  1

Onions  :   4 medium sized.
Cardamom powder  : 1tsp.
Turmeric powder    : 1/2 tsp.
Briyani Masala Powder  : 1 tbsp ( Any briyani masala available in market, I prefer Everest).
Chicken              :1/2 kg.
Basmati rice        : 2 cups.
Cloves                 :6
Cinnamon           : 2 inch
Cardamom           : 6
Bay leaves          :2

Caramelizing Onions:
Peel the skin of onion, Slice length wise. In 4 tbsp of oil, caramelize onion adding  1/2 tsp of salt.Do caramelization on low flame.Separate out caramelized onions from oil. Retain this oil for marination.

For Marination :  
Marinate chicken with 2 tsp of salt, turmeric powder, cardamom powder, briyani powder, retained oil after caramelizing of onions, 1/2 portion of caramelized onions and the above paste ( from 1). Marinate for an 1 hour.

Parboil Rice :

Wash and drain the rice. Keep aside.
Take 5 cups of water in a vessel. Add  cloves, cinnamon,cardamom, bay leaves, 2 tsp mint leaves, 2 tsp salt, 4-5 green chillies slit lengthwise. Bring to boil. Add rice and parboil. Strain rice.( ** Separate out cloves, cardamom, cinnamon, bay leave from rice, this is optional. I prefer it because i don't like getting cloves in mouth).

In a heavy bottom handi, add around 1 tbsp of butter. Now put the marinated chicken. Layer it with paraboiled rice. Dig some small holes, add pinch of food colour in tsp of milk and pour in the digged holes.One can any number of colours. I prefer safforn.To the lid apply dough of flour, put it on the handi. Put some red hot charcoal on lid. Cook on charcoal for 20 - 25 minutes or till the dough applied to the lid gets dry and a beautiful aroma starts coming out. Cook for another 10 minutes.
 If using pressure cooker, dd around 1 tbsp of butter. Now put the marinated chicken. Layer it with paraboiled rice. Dig some small holes, add pinch of food colour in tsp of milk and pour in the digged holes.
Cook on high flames for 7 minutes and 20 minutes on low flame.