Pudina Wali Malai Murgh

Serves : 4-5
Preparation time : 15 minutes
Cooking time : 30 minutes

Ingredients:

Chicken-small boneless cubes – 1 kg
Canola Oil – 1 tbsp
Ghee – 2 tbsp
Bay leaf – 1
Cinnamon – 2, 1-inch sticks
Cloves – 3
Green Cardamoms – 4
Yellow Onions-grated – 1 cup
Ginger-Garlic Paste – 1 tbsp
Turmeric powder – 1 tsp
Red chilli powder – 2 tsp
Salt – to taste
Almond paste – 100gms
Heavy/Light Cream – 120 ml
Green chillies – 6
Mint leaves – 2 tbsp

Method:

  • Heat the oil and ghee in a pan. Add bay leaf, cinnamon, cloves and cardamoms and saute over medium heat until they begin to cracle.
  • Add the onions and saute for a few minutes. Add ginger and garlic pastes, turmeric, red chilli powder, salt and almond paste and cook over medium heat for 5-10 minutes until the oil seperates from the mixture.
  • Add the chicken, stir and cook over medium heat for 10-15 minutes.
  • Add the cream, slit green chillies, mace powder and vetivier.
  • Sprinkle with fresh mint leaves, cover and seal lid tightly either with aluminium foil or with dough. Let the chicken simmer for 5-6 minutes on a very low heat.
  • Garnish with coriander and chopped whole red chillies (optional) and serve hot accompanied with Laccha Parantha.

Suggested Accompaniments: Basmati Rice/Naan.

Luv,
Mona

Basic How To’s: Series I~ Ginger-Garlic Paste

Basic How To: Ginger-Garlic Paste

Ginger-garlic paste is one of the most basic and essential ingredients in almost every Indian kitchen and most used in Hyderabadi cuisine. It is used in most of the non-vegetarian preparations and a few of the vegetarian dishes as well. Every kitchen in India might have container of ginger-garlic paste stored in the kitchen.

Ginger and peeled garlic pods

I usually make ginger-garlic paste in large amounts and store it in the freezer in several small plastic boxes. I keep one box in the refrigerator and store the rest in the freezer. As it finishes with daily use in cooking, I take out an another box from the freezer compartment and again store it in the refrigerator, where it thaws and is ready to be used again. This is how I prepare and store the ginger-garlic paste for my daily cooking.

I get many queries from my readers about the procedure to prepare Ginger-Garlic paste, so that gave me an idea to start a series on Basic How To’s. You can find a list of ‘How to’s’ in the category section in the left sidebar of my blog for easy access. Here goes the recipe:

Ginger-Garlic paste

Ginger garlic paste – Adrak-Lahsun ka paste

Ingredients:
(I always use Garlic and Ginger in the ratio of 2:1 in quantity)

Ginger Root – 250 gms
Garlic pods- 500 gms

Method:

1. Wash and scrape the ginger root using a spoon. Wearing gloves, or else your fingers will burn after you finish scraping the whole amount of ginger root. Cut it into chunks.

Garlic bulbs and Garlic cloves

2. Peel garlic and cut each in half if the cloves are very large.
3. Grind the ginger and garlic together, adding little or no water to help in grinding. I always prepare Ginger-Garlic paste in the Food processor, make the job a lot easier. I don’t even need to chop up garlic, or add any water. It does the job quickly and perfectly.

Garlic and ginger in the processor

4. Store in small glass freezer proof air tight food storage containers.
5. Keep one container in the refrigerator and rest in the freezer compartment.
6. As the container in the refrigerator finishes with daily use, take a container out of the freezer and store this in the refrigerator for use.
7. Continue doing this till the whole stock of boxes finishes. You can again make Ginger garlic paste and store it the same way. It comes handy in a lot of dishes from the Indian cuisine.

Garlic bulbs soaking in water for easier and quick peeling

Tip: To peel a large amount of garlic, soak as many garlic heads as you need in just luke warm water for 15-30 minutes. Drain and peel them all. The peels should come off effortlessly.

This post is my contribution to the event Back to Basics originally stated by Jaya, and currently being hosted by Aqua at Served with Love.

Luv,
Mona

Chatpata Tamatar Chawal

Tomatoes are rich in Lycopene. And a very important ingredient in an Indian kitchen.

Fresh Tomatoes

This One-Dish meal is healthy and nutritious, and a hit with kids. When you feel tired and do not feel like being in the kitchen for a long time, this recipe goes well, as it does not need any accompaniments, and you can prepare this in a jiffy. You will love it. Comfort food it is! Try it out, and enjoy.

Chatpata Tamatar Chawal – Spicy Tomato Rice
Serves: 5

Ingredients:

Rice – 4 cup
Tomato – 6 medium
Tomato paste – 2 tbsp
Ghee – 1 tbsp
Split Black gram/Urad Dal – 1 tbsp
Split Bengal gram/Chana Dal – 1 tbsp
Small Green chillies – 8, finely chopped
Red Chilli powder – 1/2 tsp
Yellow Onion – 4, medium
Turmeric – 1/4 tsp
Salt – To taste

Method:

1. If you have left over plain rice then you can use it or else cook the 4 cups rice with about 2 tsp salt and keep aside.
2. Slice green chilles, onions, and tomatoes finely.
3. Heat ghee in a pan and add split black gram and bengal gram along with onions, tomatoes, green chilles. Fry well stirring until the dal gets a reddish tinge. Add salt, tomato paste, red chilli powder and turmeric powder and stir well. Cook and let cook for a few minutes until the tomatoes are slightly mushy.
4. Remove in a large bowl and add cooked rice to it and mix it throughly and gently. Reheat it before you serve.

Luv,
Mona

Palak Poori

I had learned this recipe during my college days in Hyderabad. I had found it very unique and delicious. I treasure this recipe. Its easy, simple and gets ready quite quickly. Enjoy the poori’s with Rajma curry and you will never forget this dish for its good taste. Enjoy.

Palak Poori – Unleavened Fried Indian Puffed Spinach Bread

Makes approx 15 Pooris

Ingredients:

Wheat flour (Durum Atta) – around 2 cups (You can even use Refined flour/All-Purpose flour if you wish)
Spinach (fresh or frozen) – 300 gms
Yellow Onions – 1 small, chopped
Milk – as needed
Salt – to taste
Small Green chilli – 4, chopped
Canola Oil – to deep fry poori’s

Palak Poori served hot with warmed Rajmah (Red Kidney Bean) Curry

Method:

  • Heat oil in a pan and saute the onions till soft. Add spinach and green chillies, salt and cook well till dry (It is important that the it is pretty dry after you cook it as if left watery, you will not be able to make a proper dough later) Puree into a paste in a food processor of a blender and keep aside.
  • Put 1 cup flour in a bowl. Make a well in the middle and add spinach paste in the center. Use one hand to mix the flour with the added mixture in a rotating motion from the center of the bowl outward, until the dough is moist enough to be gathered into a rough mass. Keep adding extra flour as needed. Sprinkle milk if needed to the dough and continue to knead it. Wet hands and continue until the mixture cleans the sides of the bowl and has become a nonsticky, kneadable green coloured dough. When the dough is kneaded, it will be elastic and silky smooth. To test the dough, press it lightly with a fingertip. If it springs back, it is ready to be rested. Resting the dough is the last step and allows the dough to relax and absorb the water and kneading.

The Prepared Dough

  • Rest for 1/2 hour in warm climates and 1.5 hours in cold climates. Cover with a wet towel so the dough does not dry out. The rested dough is light and springy, less resistant to being rolled out into the thin rounds.
  • Knead dough a little again. Dough should be stiff enough to roll without extra flour.
  • Make small balls (approx 4 cm in diameter) of the dough and cover them with damp cloth.
  • Take one ball of dough and dip a corner of ball in melted ghee or oil and roll it out into 4 to 5 inches round.
  • Repeat the same process to roll out all puri’s.
  • Heat plenty of oil in a kadhai/wok until very hot.
  • Put in a poori and immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball.
  • This should take only a few seconds. Flip the poori over and cook the other side until golden brown.
  • Remove with a slotted sppon and stack them vertically untill all are done in a bowl lined with paper towel to absorb the oil.

Suggested Accompaniments: Enjoy the puris along with Red kidney beans curry.

Tip: Store the left-over dough in a ziplock bag in the refrigerator for upto 1 week so that you prepare it again after some days.

Luv,
Mona

Chicken Croquettes

A warm welcome to everyone on my blog!

This is my first post, and I start this blog attempting to make an insight into the method of home-style cooking in the Hyderabadi households for the whole world, and to make friends in the blogging world, which I loved since I had started to read recipe blogs of different people, who share interests like me, love to cook food and discover new ways of cooking food.

Chicken croquettes are loved by everyone, and is a hit with children and adults too. This recipe is an appetizer specifically, but you can have it anytime, as you want. Its an easy recipe that gets prepared in a jiffy and it tastes like melted cheese once you bite into it. Serve these hot as soon as you prepare them as they do not taste very good when cold. Enjoy them along with any of your favourite sauces. You will definitely love them.

Chicken Croquettes

Chicken Croquettes

Ingregients:

Shredded cooked Chicken – 1 cup
All-Purpose flour/Maida – 4 tbsp
Butter – 1 tbsp
Milk – 1/2 cup
Egg – 1
Bread crumbs – 1/2 cup

Method:

1. If you have any left over chicken, shred it and you can use it, or u can take some boneless chicken and fry it in oil, salt, red chilli and little water to make it soft. Once the chicken is soft, shred it, not too finely.
2. Now take a non-stick pan, melt butter, add maida and brown it well enough, but not too much. Add milk to it, and stir it so tat it forms a good paste, add more milk if it requires, let it not form onto lumps. Let it cool down a little bit. Once it is cool, add the shredded chicken and mix well. Keep this mixture in the refridgerator for 15-30 minutes, so that it hardens a bit.
3. Later, remove it from the fridge and make balls (croquette shaped)
4. Beat an egg in a cup.
5. In an another plate keep the bread crumbs.
6. Dip the balls into egg first, then in the bread crumbs, till it is properly covered, pat and remove the crumbs from the balls if excessively covered.
7. Deep fry the balls till nicely golden brown in colour Serve hot.

Luv,
Mona