Monthly Archives: August 2013

Grill Chicken (indian style)

Whole Chicken with skin – 500-700gms
Ginger-Garlic paste – 2 tbsp
1/2 tspn- black pepper
1/2 tspn- cumin powder
1/2 tspn-coriander powder
1 tspn- chili powder
1 tspn- kashmiri chili powder
2 tspn- garam masala powder
Salt to taste
3/4 cup- hung yogurt


Wash the chicken and prick it with a fork.
Combine all ingredients (except chicken) in a large bowl, stir until well blended. Add chicken,apply all masala mixture into the chicken in and out. Cover and refrigerate at least 8 hours and up to 24 hours.
Preheat your oven at 375.
Remove chicken from marinade and place on a grilling tray.Grill it for 1 hour turn in between.Check the chicken when its fully cooked.
Sreve it with salad and any indian bread.

Chicken Bread Roll

Hot dog bread – 4
Shreded boiled chicken – 1/2 cup
Capsicum julienned – 1/2 cup
Carrot julienned – 1/2 cup
Tomato julienned – 1/2 cup
Onion julienned – 1/2 cup
Soya Sauce – 1/2 tspn
Tomato Sauce – 10 tbsp
chili sauce – 3-4 tbsp
Butter – 4-5 tbsp
Grated Mozzerella cheese-1-2 cups
Salt to taste
oil – 1-2 tspn

Heat oil in a pan.Add onion into it and fry it till it become transparent.Add carrots cook it for some time then add chicken,capsicum and,tomato give it good mix add salt and cook it for 5 minutes.Add tomato sauce 4-5 tbsp,chilli sauce,soya sauce,vinegar.Cook it for 5 minutes.Switch off the flame and let it cool.
Take the hotdog breads slit them from the middle spread some butter inside the breads.Then put some of the veggie mix into the slits.Now put some tomato sauce and cheese over it and Bake it in microwave on convection mood for 5-8 minutes.
Serve hot.

Chinese Style Chicken Strips (Pan fried)


Boneless Chikcen Strips-10 -15
Ginger-Garlic paste – 1tspn
Crushed black pepper – 1/2 tspn
Soya Sauce – 1tspn
Vinegar – 1tspn
Chinese seasoning – 1tspn

Oil- 2-3 tbsp
Salt to taste


Take a bowl add all the ingredients and give a good mix.Leave it for 1-2 hours.
Then take a pan.Add 2-3 tbsp of oil and add the marinated chicken into it fry it till its cooken perfectly.Switch off the fire.
Sprinkle some more chinese seasoning and serve hot.

Chicken Thukpa( Tibetan noodle soup)

400 g egg noodles (Best result with Tibetan noodle)
100 g Spinach, washed and cut into pieces
Capsicum julienned – 1/2 cup
Carrot julienned – 1/2 cup
Cabbage julienned – 1/2 cup
1 cup onion, chopped
1 cup tomatoes
Chicken strpis – 1/2 cup
Chicken broth/stock – 2 cups
1 tbsp- garlic or garlic paste
½ tspn -turmeric
1 tspn -cumin powder
3 -fresh chilies (suit to your taste)
½ tsp – Ajwain
2 tbsp- vegetable oil
Salt and pepper to taste
1 tablespoon chopped cilantro for garnish

Cook noodles in boiling salted water until slightly undercooked. Drain and rinse.
In a sauce pan heat two tablespoons of oil. Add onions, fry until light brown.Add cumin powder, turmeric, garlic, ginger, and chilies. Stir well for a minute or so.Stir fry the mixed vegetable for 6 minutes. Add tomatoes ,broth, ajwain, salt and pepper to the vegetable and cook until vegetables are tender.
Add the noodles and stew for 3 more minutes and add spinach, cook for 1 or 2 more minutes.
Garnish with chopped cilantro.

- For a vegitable Thukpa you can cook it without chicken and chicken broth.Instead of chicken broth u hav to use vegitable broth/stock.

Spaghetti with vegies n chicken


Boiled Spaghetti – 100 gm(for1 serving)
Thick Sliced Onion-1small
Chopped Garlic-1-2 cloves
Broccoli Florets-2-3
Thick Sliced Capsicum-1 small
Carrot(cut lengthwise)-1small
Chicken – 1/2 cup
Sugar-1 tspn
Crushed Black Pepper – 1 tspn
Butter – 1 tbsp
Refined oil-1tbsp
Olive oil (for cooking )-2tbsp
Salt to taste


Take a pan pour olive oil in it.Add chopped Garlic slightly fry it then add onion when the onion is getting transparent then add the chicken cook it for 5 minutes.Now add Capsicum,Carrot,Broccoli,salt and sugar cook it for some time when the vegetables are 50 percent done add Milk bring it to boil then add the boiled pasta and crushed black pepper stir it well.Cook it for 5min then add butter in it and cook it for 3-4 min.Add Basil in it and serve it hot.

Dry Chilli Chicken (indo-chinese style)

500gm with bone chicken pieces,cut in medium size
1 big Onion Sliced
1 tspn ginger-garlic paste
1 green capsicum/bell pepper,cut in lengthwise
1 tbsp soya sauce
1/4 tsp white vinegar
1 tbsp green chilli sauce
1 tbsp tomato sauce
1 tsp freshly ground black pepper
5-6 green chillies, slit (used chillies that have lesser heat)
1 tspn Kashmiri chilli powder, for the red colour
1/2 tspn minced garlic
1/2 tspn ginger-garlic paste
1 tbsp cornflour
1 tbsp all purpose flour or maida
1 egg
Salt to taste
A pinch of sugar (optional)

Marinate the chicken in 1/2 tbsp soya sauce, egg, salt, pepper, flour, cornflour,ginger-garlic paste and half the green chilli sauce for atleast 30 mins. Leave it for an hour or two if you have the time.
Heat a shallow pan with about 1/4 cup oil and lightly fry the chicken pieces until golden brown. Set aside.
In the remaining oil, add 1/2 tspn chopped garlic and ginger garlic paste.Add the chillies and fry for 2 minutes. Next, add the onions and capsicum and fry until soft (2-3 mins). Add vinegar and mix well. Top off with the fried chicken and the remaining quantities of ingredients used to marinate (1/2 tbsp soya sauce, 1/2 tbsp green chilli sauce,tomato sauce, salt, sugar, and pepper).
Stir all the ingredients until well combined and fry for another 3-4 mins. serve hot.

Khaman Dhokla

Gram flour (besan) – 2 cups
Yogurt,beaten -1 cup
Turmeric powder-1/2 teaspoon
Green chilli-ginger paste-1 teaspoon
Oil-2 tablespoons
Lemon juice-1 tablespoon
Baking Soda -1 teaspoon
Mustard seeds-1 teaspoon
Fresh coriander leaves,chopped-2 tablespoons

Take gram flour in a bowl. Add yogurt and approximately one cup of warm water and mix. Avoid lumps. Add salt and mix again. Leave it aside to ferment for three to four hours. When gram flour mixture has fermented, add turmeric powder and green chilli-ginger paste. Mix Heat the steamer. Grease a thali. In a small bowl take lemon juice, Baking soda, one teaspoon of oil and mix. Add it to the batter and whisk briskly. Pour batter into the greased thali and place it in the steamer. Cover with the lid and steam for ten minutes. When a little cool, cut into squares and keep in a serving bowl/plate. Heat remaining oil in a small pan. Add mustard seeds. When the seeds begin to crackle, remove and pour over the dhoklas. Serve, garnished with chopped coriander leaves n Green Chilies.

Chole Bhature

1 cup Flour (Maida)
1/2 cup Suji (Semolina)
1/4 cup Dahi (Curd)
1/4 tsp Baking Soda
1/4 tsp salt
1/4 tsp Sugar
Water to make dough

For Chole:
1 cup boiled chole
1 big onion chopped
1 tsp ginger paste
1 tsp garlic paste
1/4 tsp Turmeric
1 tsp Coriander powder
3 medium tomatoes
1/2 tsp Garam Masala
1 tblsp Green Coriander chopped
1/4 tsp Red Chilly


To Make chole:
After the chole have boiled separate the chole from the water.
Heat oil in a kadhai and add the onion. Stir fry till little golden brown. Then add the powdered masala.
Fry for a 1 min and then add finely chopped tomatoes. Cook it till the masala leaves the side.
Now add only the chole and let it simmer for 5 – 7 minutes. Finally add some chole liquid and further cook for 10 minutes.
When the chole get be thick add the garam masala and chopped green coriander.
Transfer the choley to a serving dish and garnish with a piece of lemon split up into 4 pieces and finely chopped corainder leaves.

To Make Bhature:
Soak suji in 1/2 cup water for 15 – 20 minutes to make it soft.Then in a mixing bowl add all the ingredients under the bhature section along with soaked suji and mix well. Then little by little add water and knead a soft dough.
Now take a fresh bowl and transfer the dough in it and apply a thin layer of refined oil on the dough. Cover the bowl with a cling sheet and keep it aside for fermentation for 2 – 3 hrs in a warm place. Once it is ready it will be double in size.
Now remove the cling sheet and press the dough in the center to remove all the excess air and knead again.
To make the bhature, heat the oil and take a small ball of the dough and roll like puri but this needs to be kept thicker than poori. Fry the bhature’s till both sides are golden brown. Serve with chole and mix pickle.

If u don’t like bhature you can also serve chole with poori as poori chole.

Chicken Cacciatore

4 chicken thighs
salt to taste
1 teaspoon – ground black pepper
1/2 cup – all purpose flour for dredging
3 tablespoons – olive oil
1 large – green bell pepper,chopped
1 – onion, chopped
3 – garlic cloves, finely chopped
3/4 – cup dry white wine
1 – diced tomatoes
3/4 cup chicken broth/stock
1 1/2 teaspoons dried oregano leaves
1/4 cup coarsely chopped fresh basil leaves

Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, chicken broth/stock and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.
Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes.Spoon the sauce over the chicken, then sprinkle with the basil and serve.

POTOL CHINGRI- Bengali prep (Pointed gourd with Prawns)

1/2 kilo potol – cut into cylindrical pieces
2 big potatoes – cut into medium sized cubes
250-500 gm – prawns cleaned
1 big onion – coarsly paste
1 tbsp- Ginger garlic paste
1 tsp – Chilli powder
2 tsp – Turmeric powder
1 tsp- Coriander powder
1 tsp- Cumin powder
1 tsp- Garam masala powder
salt to taste
sugar-1 tsp
10 tbspn oil

Marinate the prawns with 1/2 tsp turmeric powder and 1/2 tsp salt for 10-15 mins.
Heat 4 tbsp oil in a kadhai and fry the potol and potato pieces till it nicely colored and half cooked. Add 1/2 tsp turmeric and pinch of salt while frying. Remove the fried vegetables when done and keep aside.
Add oil in a kadhai if required or you can continue with the same oil if you are left with avoid using extra oil. Fry the prawns. Remove the fried prawns and keep
IN the same kadhai add little oil if required. Fry the onion paste till light brown along with sugar . Now add the ginger garlic paste and fry for another 10-15 mins. Add all the powder accept the garam masala and fry the mixture for another 5-7 mins.Now mix the half cooked vegetables with the gravy and saute for another 5mins.Add water to submerge the vegetables. Add salt to taste.Add the fried prawns and allow to cook with covered lid.When the vegetables are soft and the gravy is thick, add the garam masala and mix well. Turn off the heat.
Serve Hot with steamed rice or paratha.