Showing posts with label Garlic. Show all posts
Showing posts with label Garlic. Show all posts

Fish Tawa Fry


Since the time we started bringing Tilapia fillets, I have always grilled them. I am fish lover and its been a while since i had fish curry. Since i am trying to not eat too much coconut, I didnt want to make our traditional fish curry so I came up with this one. Turned out awesome. Reminded me of my favourite fish curry from Nandini restaurant in Bangalore that i use to have frequently around 10 years back.

Fish Tawa Fry
Ingredients
500gm Fish
1 Big Onion
2 Tomatoes
1 Spoon Tamarind
1/2 Spoon Black Pepper
1 Spoon Red Chilli Powder
1/2 Spoon Jeera Powder
1/4 Spoon Coriander Powder
1/4 Spoon Garam Masala
1/4 Spoon Turmeric Powder
4-5 Garlic cloves
1 Spoon Ginger
Coriander Leaves

Method
  • Marinate the fish with 1/4 Spoon Red Chili Powder, Coriander Powder and Salt.
  • In mixie, add tamarind, onion and black pepper leaving 6-7 aside. Grind to fine paste. Keep aside.
  • Heat oil in tawa and add in fish pieces. Let them cook for a minute.
  • Flip the fishes and cook for another minute. Take out of the tawa and keep aside.
  • In same oil add in onion paste and saute it till the raw smell from it goes away and you can only smell pepper in it.
  • In mean time grind tomatoes, garlic, ginger in mixer and make paste.
  • Add tomato paste, jeera powder, garam masala, turmeric powder, remaining black pepper and salt to onion and cook for 5 minutes with constant stirring.
  • Add in fish and lightly mix everything together. Cook for 2-3 minutes.
  • Sprinkle finely chopped coriander leaves and serve.

Notes
I used cleaned boneless Tilapia fillets each cut into four pieces but you can use any fish in any form but boneless has its own fun :)

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Methi Corn Aappe


This recipe is inspired by the Corn Aappe Recipe I had posted long time back.. I thought little taste change in same recipe would bring variation and thats how this one came to life :)

Methi Corn Aappe
Ingredients
4 Cup Sweet Corn
2 Cup Rawa
4 Green Chillies
1 Cup Methi Leaves
1 Cup Coriander Leaves
1/2 Spoon Garlic Paste
1/4 Spoon Ino
Salt to taste

Method
  • In a mixie, crush together green chilies and corn till smooth paste.
  • Add in salt, rawa, garlic paste and mix.
  • Add in finely chopped methi leaves and coriander leaves and mix.
  • Add in ino and if required little water and make batter by mixing well.
  • Heat the aappe pan and sprinkle drop of oil in the pan and pour in spoon of batter in each appe cup.
  • Cook the appe till they become brown, flip and let it cook till the other side browns too, serve hot

Notes
If using frozen sweet corn microwave them for couple of minutes so that making paste is easier.

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Harbara Daal Vada and Dosa


Today I wanted to try something new for breakfast, and an recipe I had read somewhere few weeks back came to my mind. So these vadas I made for breakfast using the fresh mint from my patio garden. In the evening with remaining batter I made Dosas and they turned out equally good so here is recipe for both.

Harbara Daal Vada
Harbara Daal Vada
Harbara Daal Dosa
Harbara Daal Dosa
Ingredients
2.5 Cup Harbara Daal
4 Spoon Green Chillies
4 Spoon Coriander Leaves
4 Spoon Pudina
4 Garlic Cloves
Salt
Oil

Method
  • Soak harbara daal overnight.
  • In the morning, in the mixer grind the daal, green chillies, garlic cloves, coriander leaves, pudina and salt together into fine paste.
  • For Vada: Fry them by dropping spoonful of batter into the hot oil, brown on both sides over medium heat
  • For Dosa: Mix in water to thin it out, drop it on greased pan and spread it. Cook till both of sides till brown.

Notes
If you are going to make vadas, its better to make them immediately after making the batter otherwise they might get oily. That was another reason I made dosas in the evening when i had batter left from the morning.

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Banana Kofta


This recipe is mere inspiration from all the food network shows I watch.. When I was sitting watching TV i thought why not make something different with bananas that we had in fridge. So i think about koftas.. Then for gravy i was literally smelling and adding spices as per the aroma.. Felt wonderful to create a dish based on my intuition and mood.

Banana Kofta
Ingredients
3 Raw Bananas
1 Cup Cashews
1/4 Spoon Black Pepper Powder
1/4 Spoon Black Pepper
1/2 Spoon Saunf
1/4 Spoon Poppy Seeds
2 Garlic Cloves
1/2 Spoon Ginger
1/2 Spoon Sugar
1/4 Spoon Red Chilli Powder
1 Stick of Cinnamon
2 Cup Milk
1/4 Onion
Salt to taste
Oil

Method
  • Grate bananas and add finely chopped garlic, grated ginger, black pepper powder, 1/4 spoon saunf and salt to it. Knead well.
  • Make small round balls and fry them in oil over high flame till golden brown in colour. Keep aside.
  • In a mixie, add cashews, black pepper, remaining 1/4 spoon saunf, cinnamon and grind it to fine powder
  • Add in onion and grind again.
  • Add a cup of milk and make smooth paste.
  • Heat a spoonful of oil and add in grinded paste, 1 cup water and remaining 1 cup milk. Cook over medium heat till mixture starts thickening.
  • Add in salt, sugar and koftas and let it simmer for another 2 minutes.

Notes
Bananas were such a good choice for koftas, they get crispy quickly and they dont soak oil unlike potato or eggplant.
I tried to give two distinct flavors to kofta and gravy. They both gel well as well as can be tasted distinctly.

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Paneer Burger


It was one of those days when I wanted to make something different with Paneer. I had decided to make Pizza but then we decided to go out. So I gave up on idea of paneer and instead decided to make burger.


Ingredients
8 Burger Buns
8 Cheese slices
400g Paneer
1 Cup Maida
2 Potatoes
1 Spoon Ginger
3-4 Garlic Cloves
3-4 Green Chillies
1 Spoon Black Pepper
Handful of Coriander leaves
1 Onion
1 Tomato
1 Cup Lettuce
Salt to taste
Oil

Method
  • Make cubes of Paneer and shallow fry them till golden in color. Keep aside.
  • Cook the potatoes in cooker till completely done.
  • In mixer make fine paste of garlic, ginger and green chillies.
  • Mix the ginger-garlic-chilli paste, smashed potatoes, black pepper, finely chopped coriander and salt to taste.
  • Add in Paneer cubes and make the patties out of these mixture.
  • Mix maida with water to form thin paste. Dip the Patti in the mixture and fry it in oil over medium heat till brown on both sides.
  • On each burger bun, put onion, tomato and cheese slice. Stack up Patti and lettuce and close the bun and serve with ketchup.

Notes
I didn't use mayo or anything in the burger itself, instead served it on side to dip it in. The main goal of this was Indian-spicy taste and yet burgerish feel.

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Methi Puri


Few weeks ago after getting fresh Methi from Indian market, i decided to try something different than usual paratha or vegetable and so came this puri. The first attempt itself was perfect and so tasty that I had to share.

Methi Puri
Ingredients
1 Bunch Methi
2 Cup Maida
1 Cup Wheat Flour
2 Green Chillies
1 Spoon Ginger
4-5 Garlic Cloves
Salt to taste
Oil

Method
  • Wash methi and add it to the mixer
  • Add ginger, garlic, green chilli and half cup of water. Crush it to fine liquidy paste.
  • Pour it into the plate, add in maida, wheat flour, salt and knead soft dough.
  • Add couple drops of oil and knead again for a minute. Keep aside for half an hour
  • Heat oil in pan, roll small puris from the dough and fry them till light brown on both sides.

Notes
Making very fine paste is important because otherwise the pieces will come out while rolling and the puris would remain flat.
I didn't need to use more water while kneading dough as the paste itself was enough to accommodate the maida, but you could change the water and maida quantity if you need to.

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Coriander Chicken


Friday I when Ajoy asked me to make Chicken Rolls, I made this one for stuffing. I didn't want to make the red gravy so threw in some coriander and spices to go along with it. When he tasted the chicken, he was like this is out of world :) On the other hand, this was such a minor twist to how I cook chicken normally that I didn't even think about clicking photo and putting it as a blog post. My thought was because I made chicken after such a long time, probably he got too excited. But then, when we decided to invite friends for dinner last sunday, he was like you have to make that chicken again. After making it once again, and he giving same reaction after tasting it, I decided to click photos and may be post it. Now that even friends have same thoughts about the dish, I had to post the recipe :)

Coriander Chicken
Ingredients
1/2 Kg Boneless Chicken
1 Spoon Jeera Powder
1 Spoon Coriander Powder
1/2 Spoon Garam Masala
1 Spoon Red Chilli Powder
1 Spoon Black Pepper Powder
3-4 Garlic Cloves
1 Spoon Ginger Paste
1 Big Tomato
2 Cup Coriander Leaves
Salt to taste
Oil

Method
  • Marinate the chicken with salt, jeera powder, coriander powder, garam masala, black pepper powder and keep aside for half an hour.
  • Heat oil in a pan and add in marinated chicken. Cook on medium high till chicken browns a bit.
  • Meanwhile, in mixer mince tomato, garlic and ginger paste together.
  • Add in coriander leaves and grind it to fine paste.
  • Add it to the chicken, add some salt and cook till it reduces to dry gravy.

Notes
You can use this to make chicken rolls with onion or just it as a side dish with rice or roti. It just goes with anything.

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Bread Dahi Wada


As you know with New Years and my jetlag my unofficial resolution of the year is to eat anything but simple bread butter or cornflakes in breakfast :) So when Ajoy got bread with groceries I came up with this :)

Bread Dahi Wada
Ingredients
8 Bread Slices
2.5 Cup Curd
2 Green Chillies
4 Garlic Cloves
3 Spoon Sugar
1/4 Spoon Black Pepper
A Pinch of Red Chilli Powder
A Pinch of Chaat Masala
Handful of Coriander Leaves
Salt to taste
Oil

Method
  • Soak Bread slices in water and immediately press them in your palms to remove the water.
  • In a plate add this bread, finely chopped green chillies, garlic, ground pepper an salt to taste. Knead really well and make the lemon sized balls.
  • Fry these balls in hot oil till brown.
  • In a bowl mix curd, sugar, red chilli powder, chaat masala and salt to taste
  • In plates serve the fried bread mixture balls, covered with curd and garnish with finely chopped coriander leaves

Notes
If you are not going to eat all the wadas at a time, then keep the bread dough and fry it later, otherwise fried and stored wadas get little rubbery.

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Cabbage Pattice


First of all, Happy New Year to everyone. With parents around, then our vacation, in last few months, I had to hardly anytime make breakfast. So given the long break from cooking breakfast and Jetlag which makes me wake up really early in the morning, i was set to try out something different for breakfast. So here comes the new entry.

Cabbage Pattice
Ingredients
2 Cup Cabbage
2 Potatoes
2 Spoon Corn Flour
1/4 Cup Rava
1/2 Spoon Jeera
2-3 Garlic Cloves
Salt to taste
Oil

Method
  • Pressure cook potatoes and keep aside till they are cold enough to handle
  • Heat a pan and add few drops of oil.
  • Let the Jeera splutter in it.
  • Add in finely chopped garlic and cabbage and cook till cabbage is brown.
  • Grate the potato and add the corn flour, salt to paste
  • Knead it well, put couple of drops of oil and finish the kneading.
  • Make lemon sized potato balls and press them to make a cup shape.
  • Add in half spoon of mixture in each cup and close them. Press each ball lightly to make Pattice
  • Roll each Pattice in the rava and cook them on tawa sprinkling drops of oil couple of times.

Notes
I didn't want to make the cabbage very spicy instead i wanted to give it flavor of garlic and Jeera hence i didn't use any other spices in this at all. Its really upto you to decide the spices you want and can vary the flavor each time you make this.

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Mung Daal with peel Aappe


Mom had made these yummy aappe few times and we all liked it a lot. So this time i told her to show me the recipe. The aappe are easy to make and really healthy and tasty.

Mung Daal with peel Aappe
Ingredients
1.5 Cup Mung Daal with peel
2-3 Green Chillies
2 Garlic Cloves
1/4 Spoon Ginger piece
1/4 Onion
Two pinch Garam Masala
Handful Coriander Leaves
Salt to taste
Oil

Method
  • Soak mung daal in water overnight.

  • In the morning take out all the water from the daal and add it in the mixer.

  • Add in green chillies, garlic and ginger. Grind to fine paste

  • Add in finely chopped coriander leaves and onion

  • Add in salt and garam masala and mix well.

  • Heat Aappe Pan and grease it well. Add in spoonful of mixture in each, sprinkle drop of oil on each aappe and cook covered for 2 minutes on medium flame till the sides separate from the pan.

  • Flip the aappes and cook without cover for another 2-3 minutes till the other side is done too. Serve while warm.

Notes
The daal can be soaked for couple of hours as well, so if making it for evening snack you need not have to soak it in the morning itself and these can be made on few hours notice.

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Veg Manchurian


I like Indian style Chinese a lot and I make it very regularly. But after loosing Kitchen to Mom :), it was while since we had Chinese. So on Friday, I decided to take the kitchen in control and make Chinese menu for dinner. I have made Veg Machurian so many times but every time I had trouble with photo, so this time since the photo also came out okayish, here is the recipe.

Veg Manchurian
Ingredients
2 Cup Cabbage
2 Cup Carrots
2 Cup Beans
1 Bell Pepper
1 Green Chilli
3 Spoon Corn Flour
5 Spoon Maida
1 Spoon Garlic Paste
2 Garlic Cloves
3 Stems of Spring Onions
1/4 Cup Sweet Chilli Sauce
1/4 Cup Soy Sauce
2 Spoon Hot Chilli Sauce
Salt to taste
Oil

Method
  • Chop cabbage, carrots, green chillies, beans and pepper into fine pieces.

  • Add in salt to taste and mix well.

  • Add in garlic paste, 4 spoon of Maida and 2 spoon of corn flour. Knead well to make the dough

  • Make small balls from this dough and roll each of them into the remaining Maida and fry in the medium hot oil till golden in color. Keep aside.

  • Heat oil in pan and add in finely chopped garlic cloves, spring onion's white part and fry till light brown in color.

  • Add in sweet chilli sauce, hot chilli sauce, soy sauce and mix well.

  • Take 3 cups of water and mix in 1 spoon of corn starch. Add it to the sauce that is boiling in the pan. Mix well

  • Add in the Manchurian balls made earlier and cook for couple of minutes. Garnish with spring onion's green part and serve.

Notes
Normally I add in salt and keep aside the mixture of finely chopped vegetables aside so that i don't need to add extra water nor do the dough loosens after a while because of all the water that salt would come from the vegetables.
Instead of using sweet chilli and and hot chilli sauces, I have also used 3 spoon chilli flakes, 1/4 Cup Vinegar and 2 spoon sugar instead.

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Butter Garlic Mushrooms



Ingredients :

  • 12-14 Mushrooms cut into quarter
  • 7-8 finely chopped Garlic Cloves
  • 3-4 finely chopped green chillies
  • 2 Tsp red chilli flakes
  • 1 Tsp soya sauce
  • 2-3 Tsp Butter
  • Salt to taste
Method :

Heat butter in a pan. When it melts add garlic, green chillies and fry till they turn light brown in color. Add mushrooms and mix well and close with lid till mushrooms are cooked. Then add soya sauce, salt, chilli flakes, mix well and fry for 2 minutes. Serve Hot.
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Tandoori Gobi


Today before meeting everyone were discussing about the barbeque and since then i couldn't stop thinking of making tandoori something. With gobi in the fridge i decided to go for it. The dinner was yummy just because of it.

Tandoori Gobi
Ingredients
1 Cauliflower
1 Cup Curd
1.5 Spoon Chilli Powder
1 Spoon Corriander Powder
1/4 Spoon Turmeric Powder
1/4 Spoon Jeera Powder
1/2 Spoon Garam Masala
1/4 Spoon Tandoori Masala
1 Spoon Chaat Masala
2 Green Chillies
2 Spoon Ginger
10 Garlic Cloves
Oil
Salt to taste

Method
  • Cut the cauliflower into medium sized florets and add it in water. Add salt and microwave for 7 minutes. Separate out from water and keep aside.
  • In a mixer add in ginger, garlic, ginger and 2 spoon of curd. Make fine paste.
  • In a bowl add the above made paste, remaining curd, chilli powder, jeera powder, corriander powder, turmeric powder, garam masala, tandoori masala and salt to taste. Mix well.
  • Add in the cauliflower florets in it and mix well. Keep in fridge for atleast 2 hours
  • Heat the pan and add in oil. Spread out cauliflower florets and cook on medium heat till one side is completely done. Flip and cook the other side. Cook from all sides possible and then take out.
  • Garnish with chaat masala and serve with mint chutney, onions and lemon

Notes
I had cooked cauliflower for 5 minutes but i think 7 minutes would be perfect to make it nice and soft.
You can grill the cauliflower on barbeque, if doing use skewer to pierce through 3-4 cauliflowers.

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Corn Coriander Paratha


To all the blogger readers Happy New year. After rejuvenating holidays this is my first post of the new year. Well I had made these parathas the day Ajoy came from India but its today I finally get to post the recipe. The parathas are very simple easy, using whatever I had in fridge but the end product was very tasty.

Corriander Corn Paratha
Ingredients
2 Cup Corn
2 Cup Wheat Flour
Handful of Coriander Leaves
5 Garlic Cloves
2 Green Chillies
1/2 Lemon
Chaat Masala
Salt to taste
Ghee
Oil

Method
  • Add in a spoon of oil in the wheat flour. Add water and knead the soft dough. Keep it aside.
  • Microwave the corn for two minutes.
  • In a mixie add in garlic, coriander, green chillies, corn, lemon juice and salt and make a smooth paste.
  • Make lemon sized dough balls and roll two rotis.
  • On one roti, spread the corn-coriander paste, roll over the second roti and close the sides.
  • On hot tawa, cook it over medium flame with ghee and oil.
  • Sprinkle a pinch of chaat masala on top and serve with pickle and cold curd

Notes
I microwaved the corns instead of boiling them as its quick and easy but if you don't have microwave you can always boil them with water and then let the water drain out.

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Dhokar Dalna


I had been meaning to cook it ever since I had it in Kolkata at relative's place. I wasnt feeling all that great that day so couldnt enjoy it to fullest but whatever I had was sure good enough to motivate me to make it. So finally after almost an year I get chance to make this.

Dhokar Dalna
Ingredients
2 Cup Harbara Daal
2 Tomato
2 Green Chillies
2 Spoon Ginger
5 Garlic Cloves
1/2 Spoon Jeera
1/4 Spoon Turmeric Powder
1/2 Spoon Jeera Powder
1/2 Spoon Corriander Powder
Oil
Ghee
Salt

Method
  • Soak the daal overnight and keep aside.
  • In a mixie, grind the daal to smooth paste. Keep aside
  • In a pan, add in couple spoon of oil and let jeera splutter in it.
  • Add in 1 spoon of grated ginger, turmeric powder, salt and daal paste we made earlier. Cook till daal separates from sides of the pan.
  • Grease a plate and pour the daal mixture over it and spread uniformly. Let it cool.
  • Cut the diamond shaped pieces of this daal and shallow fry them in oil. Keep aside.
  • In a mixie, grind tomato, green chillies, remaining 1 spoon of ginger, garlic cloves to fine paste.
  • Heat a pan with spoonful of oil and add the above ground tomato paste in it. Cook till mixture is cooked.
  • Add in jeera powder, coriander powder, salt and 3 cups of water. Let it boil.
  • Add in earlier fried daal dhokas in it and let the mixture simmer till dhokas start absorbing the gravy.
  • Garnish with spoonful of ghee and serve.
Notes
I didnt make the gravy too spicy and hence didnt make use of garam masala. Instead I kept it light and let the dhoka taste through the gravy. Worked out quite well.
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Veg Biryaani


I had been making this for a while now, but its only yesterday that I actually managed to click the photos. So here I am posting this recipe, esp for all my vegetarian friends who are craving for Biryaani.

Veg Biryaani
Ingredients
3 Cup Rice
350g Bhendi
250g Small Eggplants
250g Carrots
2 Raw Bananas
4 Potatoes
4 Onion
3 Tomato
2 Spoon Pudina Leaves
10 Garlic Cloves
2 Spoon Grated Ginger
1/2 Cup Cashews
1/4 Cup Almonds
1 Spoon Dry Coconut
1/2 Spoon Poppy Seeds
2 Dried Red Chillies
1/4 Spoon Saunf
1/4 Spoon Black Pepper
1 Spoon Jeera
1 Spoon Corriander Seeds
3/4 Spoon Red Chilli Powder
1 Spoon Garam Masala
2 Cardamom
2 Cloves
3 Cinnamon
1/4 Cup Milk
A Pinch Of Saffron
Salt to taste
Ghee
Oil

Method
  • Pressure cook 2 potatoes
  • Soak rice in warm water for half an hour.
  • Soak poppy seeds and keep aside
  • Fry the whole egg plants, bhendi, peeled and diced bananas, 2 potatoes, and carrots and keep aside.
  • Boil a pot full of water and add in the soaked rice. Cook till almost done Let the extra water drain completely through sieve.
  • Heat a spoon of ghee and add in cardamoms, a cinnamon stick, cloves and salt. Add it to the rice and keep it aside.
  • Heat oil and add in finely chopped 2 onions. Fry till translucent and keep aside.
  • In same pan heat another spoon of oil and add in jeera, red chillies, coriander seeds, black pepper, saunf, dried coconut, cinnamon, 1/4 cup cashews and almonds.
  • Add in garam masala, red chili powder, poppy seeds, pudina leaves and earlier fried onions. Cook till spices start spreading aroma.
  • Let the mixture cool down and then adding the chopped tomatoes grind it to fine paste.
  • Heat the ghee and add in the ground mixture. Fry till oil separates
  • Add in all fried vegetables and salt to taste and cook for couple of minutes. Keep aside.
  • Warm the milk with safron and keep aside.
  • Deep fry the thin sliced onions and cashews till they are crisp and light brown in color. Keep aside
  • In a greased cooker layer the sliced boiled potatoes, then 1/3rd of rice, 1/2 of vegetable, again 1/3rd portion of rice, remaining half of the vegetable and remaining portion of the rice.
  • With big spatula make through and through wholes in the layer and sprinkle the safron milk.
  • Let the cooker sit on low heat till the pressure builds up. Garnish with the earlier fried crisp onions and cashews. Serve hot with raita.
Notes
Instead of cooking vegetables in gravy i added fried vegetables to the gravy. The taste was awesome and i could make sure that none of the vegetables are underdone or overdone.
I also wished I had those baby potatoes instead and could use them whole deep fried instead of diced ones.
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Paneer Pattice


Today morning Ajoy demanded something fancy and new for breakfast. After thinking for a while I came up with this :) It was tasty and we had it as brunch instead :)

Paneer Pattice
Ingredients
4 Cup Finely diced Paneer
4 Potatoes
3 Spoon Corn Flour
1 Spoon Ginger
3 Green Chillies
5 Garlic Cloves
1/4 Spoon Turmeric Powder
Salt to taste
Oil

Method
  • Cook the potatoes in pressure cooker.
  • In a mixie grind ginger, garlic and green chillies with 1/4 cup of water to fine paste.
  • Heat oil in a pan and turmeric powder and the paste in it and saute for couple of minutes
  • Add the diced paneer and salt it in it and cook till paneer is done well. Keep aside
  • Peel off the potatoes and mash them to fine paste.
  • Add in corn flour and salt to taste and knead to nice dough
  • Make lemon sized balls and press down to make cups.
  • Fill these cups with spoonful of paneer we made earlier and add close and flatten it
  • Heat oil really well and fry till brown on all sides. Serve hot with ketchup
Notes
While frying the pattice, the oil should be really hot otherwise the potato coating will stick to the bottom.
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Chicken Rolls


Its been a while since I made any chicken dish.. It was always Ajoy who ended up cooking chicken or mutton which obviously is exactly of one type. Gravy remains same and chicken or mutton changes :) So today I thought probably i can make some chicken dish to surprise him. What would have been better than his favorite roll.

Chicken Rolls
Ingredients
500g Boneless Chicken
2 Cup Maida
1/2 Cup Wheat Flour
1 Big Onion
1 Cup Broccoli
1 Cup finely diced Tomato
1/2 Cup Tomato Ketchup
1/4 Spoon Turmeric Powder
1/2 Spoon Red Chilli Powder
1/2 Spoon Black Pepper Powder
1/2 Spoon Garam Masala
1/2 Spoon Jeera Powder
1/4 Spoon Corriander Powder
1 Spoon Grated Ginger
8 Garlic Cloves
Salt
Oil

Method
  • Mix in maida, wheat flour, salt and couple of spoon of oil and add in water and knead the dough well. Keep aside.
  • Dice the chicken into small cubes.
  • Heat oil in a pan and add in the chicken cubes. Cook stirring it occasionally
  • When chicken turns white in color, add in grated ginger, turmeric powder, red chili powder, jeera powder, coriander powder, garam masala and pepper powder and cook till masalas start to leave aroma
  • Add in tomato ketch up and cook further for 5 more minutes.
  • Add in diced tomatoes and salt and cook till chicken is done completely stirring occasionally. Keep aside
  • Heat a shallow pan with a spoonfull of oil and add in sliced onions, diced garlic and brocoli and cook till they are completely done. Add in salt and a pinch of pepper powder and stir well. Keep aside
  • Beat the egg and put it in wide pan.
  • Make a small lemon sized balls of the dough and roll thin roti
  • Dunk the roti into the egg only on one side and then put it on the hot tawa with the non egg washed side down
  • Sprinkle few drops of oil on to top of the roti and flip it and cook till both the sides are done. Put it on a plate
  • Spread couple spoon of chicken we made earlier in the middle as one line. Add in half spoon of onion-brocolli mixture on it.
  • Fold the roti from the bottom and then folding the left side on top of the mixture and roll tightly to cover the mixture completely. Serve hot with ketchup or just like that.
Notes
I wanted to keep the rotis light so instead of putting a complete egg on top of each roti i chose to egg wash one side and that worked well. rotis were light and the taste of chicken came out really well.
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Okra Fry


The Inchin bamboo garden here serves this dish and its Ajoy's favorite. Of course it was Milind who introduced us to this dish given his liking for Okra. I wanted to try this out when he was staying with us but somehow it just remained a wish. Today finally I try this and I am glad I did. The dish turned out very nice. Worth making it multiple times.

Okra Fry
Ingredients
5 Cups Okra
4 Spoon Maida
4 Spoon Corn Flour
1 Onion
1 Green Chili
3 Dried Red Chillies
2 Garlic Cloves
2.5 Spoon Soy Sauce
1/2 Spoon Red Chili Powder
1/4 Spoon Garlic Paste
Oil
Salt to taste

Method
  • Mix in Maida, corn flour, red chili powder, garlic paste and salt to taste toegether.
  • Add in water and make a running consistency batter for pakodas.
  • Add in handful of okras in the batter and take them out into hot oil.
    • Fry them in oil on medium - high heat till the okras are golden in color. Keep aside on tissues to drain the oil. Fry all of the okra pieces similarly.
  • Heat couple spoon of oil and add thinly sliced onion, green chili and garlic cloves. Saute till it turns light brown in color
  • Add in dried red chillies crushing them by hand, soya sauce and saute.
  • Add in fried okras and stir. Serve immediately
Notes
If you are going to serve this to guests, it would be good idea to keep fried okra ready but saute them in the sauce only just before serving that would help in keeping the crunchy, crispiness of the okra.
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Prawns in Garlic Butter Salad


I have started to enjoy salads so much that every week i almost crave for one if i dont eat one. So here is a simple butter garlic garden salad with prawns that i made that tasted awesome.

Prawns in Garlic Butter Salad
Ingredients
8 Large Prawns
2 Cup Broccoli
2 Cup Green Beans
1 Cup Sweet Corn
1 Avocado
3 Cup Iceburg Lettuce
1 Onion
1 Cup Sweet Bell Pepper Sliced
1/4 Cup Cherry Tomatoes
6 Garlic Cloves
1/4 Spoon Oregano
1/2 Spoon Black Pepper Powdered
1 Lemon
Mozzarella Cheese for garnishing
Salt to taste
Butter

Method
  • Heat pan and add in broccoli and green beans with some butter. Cook till they are smoky in color. Mix in salt to taste and keep aside.
  • In same pan add in sweet bell pepper and some more butter and cook it for a while.
  • When pepper seems almost done add in sliced onion, salt to taste and cook till onions turn light brown.
  • Mix it with green beans and broccoli and keep aside.
  • In same pan add in prawns and garlic diced coarsely and some butter and cook them turning often on low-medium heat till prawns are done. Mix in salt and keep aside
  • Microwave sweet corn for two minutes and keep aside
  • Divide the lettuce into two bowls.
  • Add in half mixture of green beans, brocolli, pepper and onions in each bowl.
  • Add in diced avocado half in each bowl.
  • Add in prawns and garlic dividing half in each
  • Add in cherry tomatoes and corn half in each bowl.
  • Sprinkle lemon juice, black pepper powder and oregano half in quantity on each bowls contents evenly.
  • Garnish it with shredded mozzarella cheese

Notes
I used Lemon as the dressing instead of ranch or anything else. If you like you can add ranch or other dressing that you like. But i thought the salad tasted awesome just with natural flavours from lemon.
Except prawns i cooked everything else on high flame giving it a crunchy texture. For prawns i added them on high heat and then reduced the heat so that i could give them smoky taste and color yet cook them nicely.

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