Bread Poha

Preparation time : 10 mins

Cooking time         :  20 mins

Serves                      : 3

Ingredients:

• Bread slices      - 3-4(Brown or white)
• Onion                 - 1 medium, finely chopped
• Tomato              - 1 medium, chopped
• Green Chilli      - 3-4, chopped
• Curry leaves     - 8-10
• Cilantro             - 1 Tbsp, chopped
• Black mustard  - 1 tsp
• Peanuts              - 2 Tbsp roasted(optional)
• Urad daal           - 2 tsp
• Chana daal        - 2 tsp
• Lemon juice      - 1 tsp
• Butter                 - 2 tsp
• Oil                       - 1 tsp
• Salt                      - as per taste

Method:

1. Shred the bread slices into small pieces(or cut them).

2. Heat oil in a pan. Add 1 tsp butter. When butter melts add mustard seeds. When mustard starts spluttering add curry leaves, chana daal and urad daal. Saute for a minute.

3. Add chopped onion and green chilli. Saute till onions turn translucent.

4. Add chopped tomato and cook another 2-3 minutes until tomato turns mushy and is cooked.

5. Add turmeric powder and mix well.

6. Add the bread pieces and roasted peanuts.

7. Add lemon juice, remaining butter. Sprinkle salt and a 2 tsp water. Mix well.

8. Add the chopped cilantro. Give a good stir. Cover and cook on low heat for few minutes until bread becomes soft and absorbs moisture.

9. Serve hot bread poha with hot tea.

Chilly Chicken

Preparation time : 30 mins

Cooking time         : 35-40 mins

Serves                        : 3

Ingredients:

For the Chicken- 

• Chicken boneless       - 300 grams
• Vinegar                         - 1 tsp
• Soy sauce                      - 1 tsp
• Corn flour                     - 1 Tbsp
• All purpose flour         - 1 tsp
• Black pepper powder - 1/2 tsp
• Salt                                 - A pinch
• Oil                                  - 4 Tbsp(for frying)

For the sauce - 

• Onion                                     - 1 medium, cubed
• Green Bell pepper                - 1 medium, cubed
• Yellow or Red Bell pepper  - 1 medium, cubed
• Green chilli                            - 3-4, cut lengthwise
• Garlic cloves                          - 4-5, chopped
• Ginger                                     - 3/4 inch, finely chopped 
• Spring onions                        - 1 cup, chopped
• Vinegar                                   - 1 Tbsp
• Soy sauce                                - 1 Tbsp
• Corn flour                               - 1 Tbsp
• Red chilli sauce                     - 1 Tbsp
• Oil                                            - 2 tsp

Method:
1. Cut chicken into 1 inch cubes. Wash them and pat dry using kitchen towel.
2. Add all the ingredients to the chicken and mix well so that the chicken pieces are coated well. Keep aside for 15 minutes.
3. Heat oil in a pan. Add the chicken pieces and fry in medium heat till golden and crispy from all sides. Remove from pan and put in a kitchen towel.

4. In a bowl add 1 Tbsp corn flour and 6 Tbsp water. Mix well and keep aside.

5. Heat oil in pan. Add chopped ginger, garlic and green chilli. Saute for 30 seconds.

6. Add cubed onions, bell peppers and saute for another few minutes on high flame. Cook till the pepper and onion are little tender but still crunchy. 

(Should not overcook the veggies)

7. Add vinegar, soy sauce and red chilli sauce. Mix well and cook for a minute.

8. Reduce the heat to medium. Stir the corn flour mix prepared in step 4 and pour it in the mix. Stir continuously in order to avoid lump formation. 

9. Add the fried chicken and mix well.

10. Cook till chicken pieces are coated evenly with the sauce and the sauce becomes thick.

11. Add spring onions, mix well.

12. Remove from heat. Serve hot chilly chicken with fried rice or noodles.

Chicken seekh kebab

Preparation           : 15 minutes

Cooking time         : 25 mins

Serves                      : 2-3

Ingredients:

• Boneless chicken                       - 400 grams
• Ginger paste                               - ½ tsp
• Garlic paste                                - ¾ tsp
• Onion                                          - 1 Tbsp, grated or very finely chopped
• Red chilli powder                      - 1 ½ tsp(Adjust as per your level)
• Cumin powder                           - 1 tsp
• Coriander powder                     - ½ tsp
• Garam masala powder             - ½ tsp
• Black pepper powder               - ½ tsp
• Cilantro                                       - 1 Tbsp, finely chopped
• Oil                                                 - 1 Tbsp
• Salt                                               - to taste
• Skewers                                       - 3-4

Method:

1. Wash the chicken properly and pat them dry using a kitchen towel. 

2. Cut them into small pieces. Put the chicken in a mixer and grind lightly into semi smooth paste.

3. Add the ground chicken in a mixing bowl. Add all the ingredients except oil. Mix well.

4. Wash the skewers well. 

5. Dip you fingers in water to make wet. Now take a portion of chicken and place it around the skewer evenly. Do the same for rest of the chicken.

6. Keep the skewers in fridge for an hour.

7. Heat 1 Tbsp oil in a iron skillet or frying pan.
8. Put the chicken skewers gently on oil. Cook for 2-3 minutes.

9. Brush little oil on top and then gently turn them. Cook on each side until they turn brownish.
10. Once cooked from all sides, remove from pan.
11. Serve hot chicken kebabs with green chutney, onions and lemon.

Chicken Tangri kebab

Ingredients:

• Chicken drumsticks(Tangri)   - 6 pieces, skinless
• Yogurt                                          - ½ cup
• Ginger paste                               - ¾ tsp
• Garlic paste                                - 1 tsp
• Red chilli powder                      - 1 ½ tsp(Adjust as per your level)
• Cumin powder                           - 1 tsp
• Coriander powder                     - 1 tsp
• Garam masala powder             - ½ tsp
• Black pepper powder               - ½ tsp
• Oil                                                 - 2 tsp
• Salt                                               - to taste

Accompanying salad:

• Cucumber          - 1 medium sized
• Onion                  - 1 medium sized
• Tomato               -  1
• Green Chilli       - 3-4
• Lemon juice       - 1 tsp
• Cilantro              - handful
• Salt                      - to taste

Accompanying Chutney:

• Cilantro         -  1 cup
• Garlic cloves - 4 medium sized
• Green chilli   - 4-5
• Lemon juice - 2 tsp
• Salt                - taste

Method:
1. Wash the chicken drumsticks properly. Pat them dry with kitchen towel. 
2. Using a sharp knife make few slits on the drumsticks, not too deep.
3. In a mixing bowl add all the ingredients except oil and mix to a smooth marinade.
4. Add the chicken drumsticks and marinate uniformly so that all pieces are coated well with the marinade. Cover and refrigerate for 3-4 hours. (Overnight is better)
5. Preheat oven to 375 °F.
6. Brush the oven rack with oil. Place the chicken drumsticks on oven rack. Brush oil on top.
7. Bake for 20 minutes. Turn the side and bake for another 20-25 minutes until lightly charred. 
8. Broil each side for 1-2 minutes until you get desired charred texture.
9. Prepare salad and chutney as given below. Serve chicken tangri kebab with accompaniments.

Accompanying salad:
Cut all the vegetables in thin long slices. Add salt and lime juice. Mix well.

Accompanying Chutney:
Put all the ingredients in blender and make a smooth paste. 

Chicken Puff Pastry

Preparation           : 10 minutes

Cooking time         : 60 mins

Serves                      : 4 pieces

Ingredients:

• Pastry sheet             - 4
• Boneless chicken    - 1 breast, around 300 grams
• Onion                        - 1 small, sliced
• Green chilli              - 2, finely chopped
• Ginger garlic paste - 3/4 tsp
• Cumin powder        - 1/2 tsp
• Garam masala         - 1/4 tsp
• Oil                              - 1/2 tsp
• Salt                            - to taste
• Eggwash                   - 1 egg+1 Tbsp water, mixed well.

Method:
1. To prepare the filling, Grill or boil the chicken breast until cooked. Remove from heat and allow it to cool. When cool shred it into small pieces using fork.
2. Heat a pan and add oil. When hot, add the sliced onions and green chilli and cook until onions turn translucent.
3. Add ginger garlic paster, cumin powder. Saute for 30 seconds.
4. Add shredded chicken. Add salt and garam masala and cover and cook for few minutes.
5. Preheat the oven at 350 F.
6. Open the pastry sheets. Put chicken filling in the middle diagonally. 
7. Brush the edges with water.

8. Brush the edges with water. Bring the diagonally opposite ends together and press the edges gently to seal.
9. With a fork press the ends gently.

10. Apply eggwash.
11. Bake for 15 - 20 minutes until the top turns golden brown.

12. Serve hot with ketch up and sauce of your choice.

Echor er Daalna - Green Jackfruit curry

Preparation           : 15 minutes

Cooking time         : 45 mins

Serves                      : 4-5

Ingredients:

• Echor(Green jackfruit)   - 500 grams
• Potato                                 - 1 large, peeled and cut in big sized cubes
• Onion                                 - 1 medium, chopped
• Tomato                              - 1 medium, chopped 
• Green Chilli                      - 3 - 4
• Cumin seeds                     - 1 tsp
• Bay leaf                              - 1
• Turmeric powder            - 1 tsp
• Red chilli powder            - 1/2 tsp
• Cumin powder                 - 1 and 1/2 tsp
• Coriander powder           - 1 tsp 
• Ginger paste                     - 1 tsp
• Garlic paste                       - 1/2 tsp
• Oil                                       - 2 Tbsp
• Salt                                      - As per taste
• Bengali garam masala    - 1/3rd tsp

Method:
1. Cut the jackfruit in medium sized cubes. I used frozen ones. So all I needed was to thaw them. 
2. Steam the jackfruit for 5 minutes. Strain the extra water.
3. Heat 1 Tbsp oil in a pan. When hot add the potato, sprinkle a little salt and turmeric powder. Fry the potato till golden brown. Remove from pan and keep aside.
4. In the same oil add the steamed jackfruit, sprinkle with salt and turmeric powder and fry them until tender and golden brown. Remove from pan and keep aside.
5. Add the remaining oil in pan. Temper with whole cumin seeds and bay leaf.
6. Add the chopped onions and green chillies. Cook until onions turn translucent.
7. Add the tomato and cook until tomatoes are cooked and turn mushy.
8. In a small bowl add ginger paste, garlic paste, turmeric, red chilli, cumin and coriander powder. Add 1 Tbsp water and mix well to make a smooth paste.
9. Add the masala paste and cook for few minutes until masala releases oil.
10. Add the fried jackfruit, potato. Add 1/2 cup water. Add salt. Give a good stir. Cover with a lid and cook on medium flame until everything blends well.
11. Sprinkle garam masala. Mix well and cook uncovered for another few minutes until gravy thickens.
12. Serve with rice or roti.

Aloo potoler dalna

Preparation           : 10 minutes

Cooking time         : 45 mins

Serves                      : 4-5

Ingredients:

• Potol(pointed gourd)      - 7-8
• Potato                                 - 1 large, peeled and cut in cubes
• Onion                                 - 1 small, chopped
• Tomato                              - 1 small, chopped 
• Green Chilli                      - 3 - 4
• Cumin seeds                     - 1 tsp
• Turmeric powder            - 1 tsp
• Red chilli powder            - 1/2 tsp
• Cumin powder                 - 1 and 1/2 tsp
• Coriander powder           - 1 tsp 
• Ginger paste                     - 1 tsp
• Garlic paste                       - 1/2 tsp
• Yogurt                                - 1 Tbsp
• Oil                                       - 2 Tbsp
• Salt                                      - As per taste
• Bengali garam masala    - 1/3rd tsp

Method:
1. Peel the potol lengthwise keeping alternate gaps. This way they retain their shape and do not completely break down.

2. Heat 1 Tbsp oil in a pan. Add the potatoes. Sprinkle a little salt and turmeric powder and fry them till golden brown. Remove from pan and keep aside.
3. In the same pan add potol, fry them and keep them aside when done.

4. Add the remaining oil in the pan.
5. When hot add cumin seeds and allow to splutter.
6. Add onion and green chilli and cook till onions turn translucent.
7. Add tomatoes and cook till tomatoes turn mushy and cooked.
8. In a small bowl add remaining turmeric powder, red chilli powder, cumin powder, coriander powder, ginger paste, garlic paste and yogurt. Add this spice mix in the pan and mix well and cook for few minutes until oil starts separating.

9. Add 1 cup water and cook on high heat and bring it to boil.
10. Add the fried potato and potol. Add salt. Cover with a lid and cook on medium heat for 10 minutes. Check the consistency of the gravy, if too runny remove the lid and cook on high heat until gravy reducees..

11. Sprinkle garam masala. Mix well. Remove from stove. 

12. Serve hot with roti or rice.

Sabudana Khichdi

Back in past on my way to college there was this stall where we used to have breakfast. The seller lady(we used to call her ajji means grandma) used to sell poha, upma, sheera and khichdi and they used to taste so good. I can still smell the cilantro in the steaming hot soft poha and the ground nuts on tender sabudana. We used to take half and half that would give us a taste of any two we choose. My favorite used to be khichdi and poha. I became so fond of it over years that I remember an atheist like me used to do fasting on those auspicious religious days just because the fasting meals will have khichdi in it. 

Cooking time         :  20 mins

Serves                      : 4

Ingredients:

• Sabudana(Tapioca pearls) - 1 cup
• Potato                                     - 2 medium sized, boiled
• Green Chilli                           - 3/4, chopped
• Cilantro                                  - 2 Tbsp, chopped
• Cumin seeds                          - 1 tsp
• Peanuts                                  - 1/2 cup
• Oil                                           - 1 tsp
• Salt(Rock salt)                      - as per taste

Method:
1. Wash the sabudana and soak in water overnight. The water level should be just a few cms above the sabudana.
2. Cut the boiled potatoes into cubes and keep aside.
3. Dry roast the peanuts, make a coarse powder.

4. Heat oil in a pan. When hot add cumin seeds and allow it to splutter.
5. Add chopped chilli and saute for a minute.
6. Add the boiled potato and fry for few minutes.

7. Add sabudana and give a good stir.
8. Now add the peanut powder and mix well. 

9. Add salt. Sprinkle a little water and mix well. Cover with a lid and cook for 5-6 minutes. When sabudana turns translucent they are cooked.

10. Add chopped cilantro and cook for another few minutes.

11. Remove form stove and serve hot. Garnish with grated coconut. 

Sabudana kheer

Preparation           : 2 hours

Cooking time         : 45 mins

Serves                      : 4-5

Ingredients:

• Sabudana(Tapioca pearls) - 1/3 cup(the big sized ones)
• Milk                                        - 1 litre
• Sugar                                      - 1/2 cup
• Cardamom powder             - 1/3 tsp
• Cashew nuts                         - 2 Tbsp, broken in halves
• Raisins                                   - 2 Tbsp
• Saffron strands                    - a few

Method:
1. Wash the sabudana till it runs clear of starch. Soak in 1/2 cup water for 2 hours. Sabudana will absorb all water and will bloat.
2. In a deep bottomed pan heat the milk in medium heat and bring it to boil.
3. Add the cashew and raisins. Cook stirring intermitently till milk reduces to 2/3rd.
4. Add the soaked sabudana. Cook for 15-20 minutes until sabudana turns translucent and is cooked.
5. Add sugar, cardamom powder and saffron. Mix well.
6. Remove from stove and allow it to cool.
7. Serve delicious sabudana kheer at room temperature or chilled.

Chicken stuffed braided bread

I was waiting for something special to publish on my 100th post. But time was not really allowing me to do much of cooking since my little angel daughter was born in September last year. The 4 months old demands all attention from everyone at home and thus the over caring daddy hardly gets any time in hand to do anything in kitchen. But anyways tried to manage some time to make my 100th post. Yay!

The chicken stuffed braided bread was an awesome try and turned out really well satisfying every taste buds of everyone who devoured it. The filling could be anything of your choice, fish, paneer, vegetables or even just plain Nutella. The chicken filling is something I thought would go well for my taste and it genuinely did justice to my thought and taste buds too.

Preparation           : 1.5 hours

Cooking time         :  40 mins

Serves                      : 2-3

Ingredients:

For dough:

• All purpose flour  - 1.5 cups
• Dry Yeast               - 1 tsp
• Sugar                      - 1 tsp
• Salt                          - 3/4 tsp
• Baking powder      - 1/2 tsp
• Egg                           - 1 
• Oil                             - 2 Tbsp
• Warm milk              - 2 Tbsp
• Lukewarm water   - 2/3 cup 

For filling:

• Chicken(cooked and shredded)   - 1.5 cups
• Onion                                                - 1 small, chopped
• Ginger                                               - 1/2 inch, finely chopped
• Garlic                                                 - 3-4 pods, finely chopped
• Green chilli                                       - 2, finely chopped
• Cilantro(chopped)                          - 1 Tbsp
• Oil                                                      - 2 tsp
• Turmeric powder                            - 1/3 tsp
• Salt                                                     - to taste

Method:
1. In a mixing bowl add yeast, sugar and milk. Mix well and keep aside for 15 mins for the yeast to get activated.
2. Add all the remaining ingredients for the dough in the bown. Using hand knead to form a medium soft dough. Shape the dough into a ball, apply 1 tsp oil over it. Cover the bowl with a plastic wrap and keep in a warm place for the dough to rise, about an hour.
3. For the filling, heat oil in a pan. When hot add chopped ginger and garlic and saute for about 30 seconds. 
4. Add chopped onions and green chilli and cook until onions turns translucent.
5. Add shredded chicken, add salt and turmeric powder. Mix well and cook till everything is blended well. Add chopped cilantro and mix well. Remove from heat and keep aside.

6. Dust the rolling surface with flour. Roll the dough into a long oval medium thick sheet. Transfer it into a baking sheet or baking tray.
7. Add the chicken filling at the center.
8. Using a sharp knife make slits in the rolled out dough, refer to the picture.
9. Take a strip from top, pull it over the filling across to the other end. Do it for another strip from the other side. Complete the braid in this fashion till end.

10. Apply egg wash(mix 1 egg, 1 Tbsp water) on the bread. 
(You can sprinkle some sesame seeds or cilantro on top.)

11. Pre-heat the oven at 350 F. Bake the bread for 15-20 minutes, till it turns golden brown on top.
12. Remove from oven and serve hot with dip or sauce of your choice.