"PAN-FRIED" CHICKEN SATAY WITH PEANUT SAUCE-A FIERY COMBINATION!!!

SATAY- is a meat dish which is marinated in spices,skewered and then grilled.The meat used can be chicken,beef,lamb or any of one's liking,The meat is usually cut in thin strips but one can use even pieces of meat,Its a very popular Thai and Indonesian dish,which is served with a spicy,tangy peanut sauce.
Heres the recipe:
Cooking time:30mins
Preparation time:15mins
Serves:4persons

Ingredients:
For Chicken satay:

• Chicken boneless-500gms(I used breast part and cut it in to long strips)
• Soya sauce-2tsp
• Fish sauce-2tsp
• Black pepper powder-1tsp
• Ginger and Garlic paste-1tsp
• Salt to taste( Fish sauce n soy sauce have high sodium content so do check first and then put salt)
• Olive oil-1tsp(for marinade)
• Oil-2tbsp

For Peanut sauce:

• Peanuts-1cup(coarse powder)
• Onion-1no (small-chopped)
• Garlic-2cloves(minced)
• Tamarind pulp-1/4cup
• Red chilli powder-3/4 tsp
• Brown sugar-1tbsp
• Soy sauce-2tsp
• Salt to taste
• Peanut oil-2tbsp

Cooking method:
For Satay chicken:

• Clean the chicken and cut the meat in to long strips
• Marinate with all the spices and keep it aside for 15mins atleast.
• Skewer them on wooden skewers.

• In a pan heat oil.the pan should be very hot ,put the skewered meat and cook them till nice golden brown on all sides and cooked.You have to keep turning them else they might burn.

• Serve hot with peanut sauce.

For the sauce:

• Heat oil in a pan and onions and garlic and saute them for a minute.
• Add Peanuts with all the other ingredients and cook for about 3minutes,stirring on a medium flame.
• Add 1 cup water and let it simmer for about 5-6minutes till its a thick sauce.
• Serve with Chicken satay.

GLOSSARY OF FRUITS WITH IMAGES!!!

ENGLISH NAME: APPLE
BOTANICAL NAME: MALUS DOMESTICA.
HINDI NAME:  SEB .

                                                        ENGLISH NAME: CHERRY

                            BOTANICAL NAME: PRUNUS SEROTINA.      

                                                     HINDI NAME: BARE(BAYR).
                          

ENGLISH NAME: STRAWBERRY
BOTANICAL NAME: FRAGARIA ANANASSA.
HINDI NAME: JHARBHARI.

ENGLISH NAME: PLUMS
BOTANICAL NAME: PRUNUS CULTIVAR.
HINDI NAME: ALU BUKHARA.

ALOO KA PAKORAS-POTATO FRITTERS!!!

PAKORAS -These are deep fried snacks which  are great appetizers,where the main ingredient used is the Chickpea flour or besan.Any vegetable  like onions,brinjals,green chillies,cabbage or even meat like chicken are cut and dipped in a batter made of chickpea flour and then deep fried in a deep pan.Its a quick snack and can be made in a jiffy but not be made a part of daily diet as they are deep  fried and therefore unhealthy.
Heres the recipe:
Cooking time:10mins
Preparation time:5 mins
Yields:18-20

Ingredients:

• Potato-1no(large)
• Chickpeaflour/Besan-50gms
• Turmeric powder-1/4tsp
• Red chilli powder-1/4tsp
• Baking soda-2 pinches
• Salt to taste
• Oil for deep frying(I use canola oil)

Cooking method:

• Peel and cut the potato in to very thin slices.And put immersed in a bowl of water to avoid blackening of the slices.
• Take Chickpeaflour in a bowl,add turmeric powder,Red chilli powder,salt and baking soda and make a smooth batter with water of medium consistency.
• Heat oil in a deep pan and when the oil is hot,medium the gas flame,Take each potato slice and dip them in chickpea batter,coat it properly and put in the hot oil and fry on both sides till nice golden brown.this takes about 3-4 mins.

Note:If the batter is watery or of thin consistency then it wont stick to the slices and it will come out in the oil.So keep it of medium consistency.

Serve hot with Tomato ketchup or Mint chutney

GAJAR KA HALWA- CARROTS AND NUTS MAKE UP THIS AMAZING DESSERT!!!

Gajar ka halwa-This Carrot delight can make anybody's mouth water,a very common part of formal dinners,special occassions or just cooked up to please your taste buds.
Of all the sweets made up of vegetables or fruits this delight can easily top the list of favourite sweets.Easy to prepare the only hard part is grating the carrots but in this age of machines,the work becomes easier but a simple grater to serves the purpose well.Heres the recipe:

Cooking time:25-30mins
Preparation time:20mins
Serves:8

Ingredients:

• Carrot(grated)-1kg

• Sugar- 200gms
• Milk- 500ml
• Whole dried milk/Khoya/Mawa- 200 grams
• Ghee- 2tbsp.
• Cardamom powder -1/2 tsp
• Cashewnuts/Kaju-50gms
• Almond/badam-50gms
• Raisins- 50gms

Cooking Method:

• In a deep pan put the ghee and warm it,add the grated carrots,250ml of milk and sugar.
• Cook on medium heat stirring in between to avoid sticking and burning.
• Cook till the mixture becomes dry.
• Now add Khoya,Cardamom powder,rest of the milk and half of the dry fruits.
• Cook till all the milk is absorbed and the khoya is mixed well.
• Serve garnished with rest of the dry fruits.Relish!!!

YOU MAY ALSO LIKE:

KHUBANI KA MEETHA


SWEET VERMICELLI

ARISELU

BESAN KI SABZII-CHICKPEA FLOUR CURRY MADE IN GARLIC N ONIONS!!!

This simple veggie delight is very widely prepared in rural areas and are served with bread made of  Sorghum flour (jawar ka ata),so light and healthy.When there are no vegetables in your homes,try out this simple n tasty dish n I am sure u wont regret it.
Heres the recipe:

Cooking time:15mins
Preparation time-5mins
Serves-4persons

Ingredients:

• Chick pea flour/Besan-1cup
• Onions/piyaz- 1no(big)  thick slices
• Cumin seeds/zeera-1tsp
• Garlic/lehsan- 4 cloves
• Green Chillies/hari mirch-4no
• Corriander leaves/kotmir- 2tbsp(chopped)
• Salt to taste
• Oil- 2tbsp.

Cooking method:

• Dissolve besan/chickpea flour in 1 and 1/2 cups of water and make lump free  paste.
• Grind Green chillies and garlic to a coarse paste with little salt.
• In a deep pan heat oil and then add cumin seeds and saute for 30secs,now add onions and saute them for about 2 mins.
• Now add the green chilly paste n cook till oil leaves the mixture and the raw smell goes,it takes about 5mins on a medium flame,add little water if the mixture is sticking to the bottom.
• Now add 2 cups of warm water.
• Now add the besan paste ,stir properly and cover and let it cook for about 5 mins on a sim flame.
• Stir again add corriander leaves and cook covered again for another 5mins.
• The mixture thickens and becomes a thick paste.
• Serve hot with rotis or rice.

COOKING TIPS!!!

1. If anyone does not like or want the strong taste of onion, you can use cabbage in the recipe for the same taste and good recipe.
2. Remove the stems of green chilies while storing them .This will help them to stay fresh for long.
3. After peeling onions cut in half and soak in water for about 10 minutes before cutting to avoid crying.
4. To save worms from rice and pulses add neem(basil) leaves into it and store.
5. To save sugar from ants add 2 pieces of clove.
6. To avoid browning of apples after cutting, apply a little lemon juice on the cut surface. The apples will stay and look fresh for a longer time.
7. A little rice flour added to bhajia batter will not only make the bhajias crisper but also less oily.
8. If salt is more in dish then Wash a potato. Cut into two. Place the two halves of the raw potato in the curry and it will absorb the extra salt or then add some tomato juice in it. It will make salt less..
9. Wash vegetables before peeling or cutting to preserve the water soluble vitamins.
10. When cooking eggplant add a spoon of milk to a bowl of water and add the cut up pieces to that water. The eggplant will retain their color without becoming black.
11. While cooking rice add a few drops of lemon juice. The color of the grains become bright white.
12. For crispier puris ,Add a teaspoon of semolina / rava (suji) and 1 teaspoon of rice flour to the wheat flour while kneading.
13. To prepare sour cream at home add one teaspoon of lemon juice to every half pint of fresh cream and stir. Let it stand for ten minutes before use.

CHICKEN PULAO- PILAF OF CHICKEN COOKED IN MIXED SPICES!!!

Pilaf -  a dish of persian origin is a one pot meal,where the rice is cooked with vegetables or meat or the combinatin of both along with various other spices.when no idea strikes in deciding the menu a one pot meal comes in very handy and yet very tasty,rich and exquisite.
Heres the recipe:
Cooking time:30-35mins
Preparation time:15mins
Serves: 5 persons

Ingredients:

• Chicken- 1kg(cut in to medium sized pices)
• Rice- 750gms
• Yogurt- 100gms
• Onions- 1no(thinly sliced)
• Ginger paste-1tsp
• Garlic paste- 1tsp
• Green chillies-8no (chopped)
• Whole garam masala- Cinnamon(Dalchini) stick- 2" inch piece,Green cardamom(Hari elaichi)-5 no,Peppercorns(sabut kali mirch)-5no,Bay leaf(tez patta)-2no,shahjeera(caraway seeds)- 1tsp
• Corriander leaves(kotmir or dhanya)-2tbsp(chopped)
• Mint leaves(pudina)-2tbsp(chopped)
• Salt to taste
• Oil-100gms. 

Cooking method:

• Wash the chicken pieces thoroughly and keep it in a sieve to drain out all the excess water.
• Wash and soak the rice for atleast 30 mins.
• Beat yogurt till smooth.keep aside.
• In a deep vessel heat oil and then add sliced onions,Saute them till golden brown and now add the ginger and garlic paste,saute it for another minute.Add chopped green chillies and whole garam masala,beaten curd,salt along with the chicken pieces,add 1/4th cup water,cover and cook for 10mins.Check in between to see the mixture not  sticking to the bottom.
• For every  1 cup of rice add 1 cup of water.let it boil.
• Now add washed rice,corriander leaves and mint leaves.Mix thoroughly.Cover and cook on medium flame for 7-8mins or till the water is absorbed by the rice and just little is left.

Note:If the rice is still little raw at this point add 1/2 cup of water

• And now on a very sim flame let it cook for another 5 mins.Turn it over and cook for another 5 mins.
• Ready to serve.
• Serve hot with Curd raita.

GREEN FISH CURRY-FISH IN THICK COCONUT SAUCE!!!

Curries are very famous in Asia especially India,its a thick sauce of spices,vegetables and the main ingredient of the curry can be a vegetable or meat or both.They are usually accompanide with rice but can be served with breads too,it goes down well with both.
                   The following recipe is of fish curry, in a coconut base,any sea food goes very well with coconut base,be it coconut powder or coconut milk,the combination of coconut and sea food gives a good texture,flavour and taste to the dish,coconut gives the dish a mild flavour without killing the main taste of the sea food.
               Heres the recipe:
Cooking time: 20mins
Preparation time: 10mins
Serves: 4-5 persons.

 Ingredients:

• Fish pieces-1kg(I took mackerel-you can take any fish u like)
• For the curry paste:
• Thick coconut milk-1cup or  fine coconut powder-3/4cup
• Green chilli-3-4nos
• White cumin seeds-1tsp
• Corriander leaves-1/4 cup
• Lime juice-1/2tsp
• Garllic pods- 3-4
• Onions-1no medium sized(chopped).
• Curry leaves-5-6nos.
• Salt to taste
• Oil- 2tbsp.

Cooking Instructions:

• Wash the fish pieces thoroughly.Apply lime juice.keep it for 5 mins and wash again.This takes out the smell.keep it aside.
• In a pan put a tsp of oil and saute the onions till they become translucent,you shouldnt let it get brown.
• In a grinder put all the ingredients except oil and curry leaves and grind to a very fine paste.
• In a pan put oil,warm it and put the curry leaves saute for about half a minute and then add the curry paste with 1/2 cup of water.Cook this mixture till oil  oozes out,this process takes about 5-10min on a medium flame.
• Add water according to your desired consistency,let it boil.Simmer the flame and add the fish pieces,cover and cook for 4-5mins.Do not overcook,the fish pieces will break and it kills the proteins in the fish.
• Serve hot with rice or any bread.

HOME TIPS!!!!!

CLEANING TIPS FOR THE KITCHEN:

• COFFEE OR TEA STAINS FROM PLASTIC CUPS CAN BE SCOURED OUT BY RUBBING WITH BAKING SODA.RINSE AND DRY.

• TO HELP ELIMINATE ODOURS IN THE REFRIGERATOR,FILL A SMALL BOWL WITH CHARCOAL AND PLACE IT ON A SHELF IN THE FRIDGE.IT ABSORBS ODOURS RAPIDLY.AN OPEN BOX OF BAKING SODA WILL ALSO ABSORB ODOURS  FROM THE FRIDGE FOR ATLEAST A MONTH OR TWO.

• TO CLEAN AND FRESHEN DUSTY ARTIFICIAL FLOWERS,PUT THEM IN A PAPER BAG WITH A HANDFUL OF SALT AND SHAKE WELL.THE FLOWERS WILL LOOK AS GOOD AS NEW.

• BEFORE WASHING A MEAT GRINDER,RUN A SLICE OF BREAD THROUGH IT,ALL THE LEFTOVER MEAT WHICH HAS STUCK TO THE GRINDER WILL COME OUT WITH THE BREAD.

• FOR A FAST AND A THOROUGH CLEAN UP OF THE GRATER,USE A TOOTHBRUSH,IT BRUSHES OUT ALL  WATEVER YOU HAVE GRATED BEFORE WASHING IT.

• TO RID CUTTING BOARDS OF SMELL,CUT A LIME IN TO TWO AND RUB IT ON THE SURFACE OF THE BOARD YOU CAN EVEN  APPLY A PASTE OF BAKING SODA AND WATER AND RINSE IT AFTER KEEPING FOR 5-10MINS.

• TO CLEAN A GREASY BLENDER,FILL IT WITH A LITTLE HOT WATER AND ADD A DROP OF DETERGENT.COVER IT AND TURN IT ON A FEW SECONDS,RINSE AND DRAIN DRY.

PAALAK KI SUBZEE-SIMPLE SPINACH VEGGIE COOKED IN YOGURT!!!

Spinach-this nutrient dense green leafy vegetable is super healthy rich in vitamins,minerals and phtyonutrients.Its very easily available everywhere and affordable.Including these greens in your menu plan will help maintain your good health and keep diseases at bay.
  Heres the recipe:

Cooking timë:15mins
Preparation time:10mins
Serves: 4persons

Ingredients:

• Spinach(paalak)- 250gms
• Onion(piyaz)- 1no(small-chopped)
• Cumin seeds(zeera)- 1/4tsp
• Yogurt(dahi)- 3tbsp
• Red chilli powder(lal mirch powder)- 1tsp
• Turmeric powder(haldi)- 1/2tsp
• Corriander leaves(otmir or dhanya)- 2tbsp(chopped)
• Salt(namak) to taste
• Oil-2tbsp

Cooking instructions:

• Remove hard stems of spinach leaves and wash them with water 2-3 times until the water is clear.And then chop finely.
• In a deep pan heat oil add cumin seeds and let it crackle for about half a minute at this stage add onions and saute till translucent or till they turn pale.
• Now add curd and all the other spices and cook till oil is separated.
• Add spinach and corriander leaves,mix it nicely and cook uncovered for about 10minutes,keep stirring.Add little water if required else it vl get burned at the bottom.
• Serve with plain rice or chapatis.

CHICKEN TANGDI KABAB- CHICKEN DRUMSTICKS BAKED IN AROMATIC FLAVOURS!!!

 Grilled dishes or baked ones are very healthy,as very less oil is use in its preparation and they are super yummylicious in taste.Thay are very popular fast food dishes,one can consume  it as a starter,side dish or a main dish.

  This dish uses chicken legs which are marinated and then baked.
Heres the recipe:
Cooking time:30mins
Preparation time: 20mins
Serves-5

Ingredients:

• Chicken legs- 1kg
• Ginger and garlic paste- 2tsp
• Lime juice-2tsp
• Curd-100gms
• Red chilli powder-1 tsp
• Turmeric powder-1/2 tsp
• Garam masala powder- 1tsp
• Salt to taste
• Oil- 2tbsp

Cooking method:

•  Wash the legs and squeeze out all the excess water.With a paring knife,cut the tendons at the narrow end of each drumstick,to loosen the meat and while holding the base, push the meat down gently to expose the bone and form a lollipop.Apply salt,ginger and garlic paste and lime juice and leave it for 10 mins.

• Now mix all the rest of the ingredients curd,red chilli powder,garam masala,turmeric powder and oil.Apply this marinade on to the chicken lollipops and leave it for 2-3hrs.

• Preheat the oven to 350 C .Put the chicken legs on a baking tray and bake it for 15 mins,then turn it over and again bake it for another 15 mins.
• Serve hot. 

MUTTON DOPYAAZA-LAMB COOKED IN PLENTY OF ONIONS AND RAW MANGO!!!

This dish is cooked in onions which are twice in amount of the meat used hence the name "Do-pyaza",it dates back to mughal period.At present it forms a important part of  Hyderabadi cuisine,a sour agent is added in the form of raw mango,lime juice to give it the tangy flavour.The sweetness of onions n tangy agent added gives the dish a taste to die for.
Heres the recipe:

Cooking time:1hr.
Preparation time: 20mins
Serves- 7-8persons.

Ingredients:

• Mutton- 1kg(you can use beef,chicken).
• Ginger paste-1tsp.
• Garlic paste- 1tsp.
• Ghee- 1/4cup.
• Onions-3 cups( little thick slices).
• Raw mango- 2no(medium sized- thinly sliced).
• Garam masala powder-1tsp.
• Turmeric powder-1/4tsp.
• Corriander powder-2tsp.
• Red chilli powder- 1tsp.
• Green chillies -2 -3nos (slit )
• Corriander leaves- 2tbsp
• Salt to taste.

Cooking Method:

• Wash the mutton thoroughly and take out all the excess water.
• Heat ghee in a pan and add the onions and saute till translucent now add ginger and garlic paste and stir for a minute.
• Add the mutton pieces and salt,on a medium flame keep stirring till water left by the mutton is fully absorbed.
• Now add all the spices.along with 2cups of water,cook covered for about 20-30 mins till mutton becomes tender.

Note: to cut down the time u can pressure cook at this stage.

• In the final stage add raw mango and corriander leaves and cook covered for another 10mins.
• Serve hot with rice or rotis or any bread.