Chicken Kheema

Hi All

I am back after a long time… hope you guys are enjoying…today I am going to share a very simple but extremely tasty recipe. This is all time favorite of my daughter, husband and my nephew and many friends.

You need just few ingredients and it’s the dish you can die for.

Its Chicken Kheema. Please note that the kheema /Mince that you buy should be reddish/pinkish in shade. The white ones will turn very dry and tasteless. I use Venky’s chicken kheema rolls but if it not available, just ensure that the color of mince/kheema is Pink/red

Ingredients

Chicken Kheema/Mince                                                    : 500 gms.

Finely Chopped Onion                                                      : 1 Cup

Garlic Paste                                                                     : 1 ½ tsp.

Ginger Paste                                                                    : ¾ tsp

Tomato Paste                                                                   : ¾ cup (freshly grinded)

Salt                                                                                 : as per taste

Chili powder                                                                     : as per taste

Green Cardamom                                                              : 3-4 nos.

Oil                                                                                   : 1 tbsp.

Method

Heat the wok/kadai, add oil . When the oil is heated up crush the green cardamom and put it in the oil. Add the chopped onions and fry till they turn pink. Add the ginger garlic paste and put the heat on low and fry for 5-7 minutes. Now add the freshly grinded tomato paste, chili powder and salt. PLEASE NOTE: NO TURMERIC POWDER. Cover the wok/kadai and let it simmer for some time. Stir in between. When you see oil starts leaving add the kheema/mince. Mix it well and cover. Do not add water. Kheema/mince will leave water on its own. Break the mince block in between and let it simmer for 10-15 mins. After 15 minutes just remove the cover stir well and let the water evaporate. Again you will see the mixture is leaving fat. Turn off the gas and enjoy this with Paratha, rice, etc.

You can use the same mixture for Kheema Paratha , Sandwich or cutlets.

Love

Arpita

Jhinga Postu (Ridge gourd with Poppy Seeds)

Hi All

It’s been a while, I have posted something vegetarian for my friends. You all must have heard about aloo postu (potato in poppy seeds) which is a famous Bengali vegan dish. Today, I am going to post something different with posto (poppy seeds). This is for people who want to avoid potatoes totally. This is made with ridge gourd which is known as Todi in Hindi, dodka in Marathi and jhinga in Bengali.

Ingredients

Ridge gourd                                                      : 250 Gms

Poppy Seeds (khus Khus)                                   : ¾ cup

Green Chili                                                        : 5 nos

Kalonji                                                               : ½ tsp.

Oil                                                                     : 3 tsp.

Salt                                                                    : as per taste

Turmeric powder                                                : ¾ tsp.

Method

Soak the poppy seeds for ½ hr. and wash it clean through a sieve. Then put it in a grinder, add one green chili and little water to make a smooth paste. Please do not omit the chili since it makes the poppy seeds (khus khus) go little bitter without it. Ensure there are no grains in the paste. Grind it really well.

Peel the ridge gourd clean and chop them in cubes, ensure they are not too small. Ridge gourd leaves lots of water and will become totally mushy once cooked. So ensure they are medium sized.

Now heat the kadai/wok. Add the oil and let it heat. Add the kalonji and once it starts spluttering add the ridge gourd. Add turmeric powder, fry it till it starts wilting. Now add the Poppy seeds’ paste and keep frying. DO NOT add salt at this stage. Let the water evaporate as much as possible. When the mixture starts sticking to the wok/kadai wall add the salt. Mix it well, add ¼ cup water, and add the whole green chili (you can split it if you want hot or leave it whole without the stock). This gives a flavour to the dish. Once it become thick remove from heat and enjoy it with steamed rice. It will not become too dry since ridge gourd is high in water content.

Enjoy your meal and do give me feedback once you have tried.

Love

Arpita

Bengali Mustard Fish curry

Hi All

Have been away for some time, hope you all are trying out my dishes. Today I am going to share Bengali fish curry…which is my personal favorite and lots of my friends who are non-Bengalis they like it too. Though I am using Eel (Baam) here you can cook this with any sea fish like seer (Surmai), catfish (Ayer), Muller (Sole)

This dish is made with mustard seeds. There are two types of mustard Bengalis use one is black and the other is yellow. I prefer the yellow one since it’s less pungent and tastes better.

Today I do not have photograph, will post once I get it.

Ingredients

Fish                                                                : 500gms

Mustard seeds                                                  : 2 tbsp.

Kalonji (onion seeds)                                         : ½ tsp.

Oil                                                                   : 3 tbsp.

Turmeric                                                          : 1 ½ tsp.

Salt                                                                  : as per taste

Green Chili                                                        : 2-3 split lengthwise, 1 whole.

Onion Chopped                                                  : 1 tbsp.

Garlic                                                                : 1 pod finely chopped (if small then 2)

Method

Clean the fish thoroughly, marinate with ½ tsp. turmeric and salt and keep it aside for 5-10 minutes.

Soak the mustard seeds for ½ hour and then grind it in a grinder with the whole green chili. Add little water while grinding so that it gets a thick paste consistency. Make the mustard paste smooth. Remove it from the grinder and add little more water so that the paste can be sieved. Keep the strained liquid aside and throw the residue.

 Now heat the oil in the wok, add the kalonji (onion seeds) let it splutter then add the chopped onions and garlic let it fry but do not let it turn brown. Add the fish and let them turn opaque, now add the strained mustard liquid, add turmeric and salt. Let it fry at high heat. Keep stirring gently so that the fish does not break. This way water evaporates and the oil leaves. Add water but not too much …you can add approx. ½ cup water, add the slit green chili and get it to boil on simmer. Once it’s boiled. Remove it from heat and serve hot with steamed rice.

Note: If you want to try with Rohu, Katla, Tilapia or any freshwater fish just omit the onion & garlic and follow all the other process.

Padval Jhinga

Hi All

Today I am going to share a Bengali prawn recipe. There is a myth that Bengali food is all about Kosha Mangsho (mutton in dry gravy) and prawns malai curry (prawn cooked in coconut milk), etc. There are lots of forgotten or lost recipe of Bengal which I am going to share. These recipes are simple and cooked with very less spices but extremely tasty. Since Bengalis eat lots of fish, they do include vegetables in them to make it wholesome.

Today I am sharing a recipe called Parwal Jhinga (Snake gourd with prawns.)

Ingredients

Padval (Snake gourd)                                                    : 500gms

Potato                                                                          : 1 large

Prawns (medium size)                                                   : 300gms

Onions                                                                         : ½ cup sliced

Turmeric                                                                      : ¾ tsp.

Chili powder                                                                 : as per taste

Salt                                                                              : as per taste

Oil                                                                                : 2 tbsp.

Green Chili                                                                    : 3-4 Nos.

Method

Peel and slit the snake gourd lengthwise, remove the seeds and cut into semi circles not very thick. Please refer to the photo.

Peel the potato and slice them as thick as the snake gourd.

Clean the prawns and devein them.

Now take a wok/Kadai and put the oil. Once the oil is hot add the potatoes, once they get slightly wrinkled and edges turn slightly brown add the onions. Put the flame low and fry till the onions become soft. Now add the snake gourd, turmeric, chili powder, salt and green chilies slit length wise. Stir well and keep the heat low and cover the wok/kadai. After 5 minutes you will see that snake gourd, has left water, if not then add few table spoons. Once the potato and snake gourd is almost cooked add the prawns and cover it for another 7-10 minutes. You will see the prawns curling up and turning white. Mix well in the mixture. Put the flame off but keep it covered for 10 minutes as a standing time for the prawns to cook thoroughly in its own heat.

This dish is supposed to be dry but can be enjoyed with steamed rice or chapatti.

Enjoy your meal and see how easy and soothing to eat as the spices are minimal.

Note: 

• You can avoid splitting the green chili, if you do not like it hot. You can add it without slitting and by only removing the stalk. Green chili gives a very fresh flavor.
• I use fresh prawns and they taste better than the frozen ones, but you can use the frozen ones.

Love
Arpita

Pocket Buns

Hi All

I am back with some yummy recipe....this is good for Kids snacks or your breakfast too. Though I am making this non veg you can make it vegetarian

Ingredients (Serves 2)

Mini Bun                        : 4 nos.

Light Mayonnaise           : 2 Tbsp.

Grated cheese                : 2-3 tbsp.

Ham                               : 2-3 tbsp. (finely chopped ½ cm by ½ cm)

Pizza Seasoning              : just to sprinkle

Method

Preheat the oven with the top grill on at 250°C

Slice the bun in quarter but do not cut till the end it should look like a flower or pocket with the ends intact. Now line it with mayonnaise. Stuff with chopped ham and then cover the top with cheese…just as shown in the picture. 

Sprinkle some pizza seasoning. Put it in the oven for 7-10 mins. You will see the melted cheese turning brown.

Serve it hot with fried eggs.

Enjoy yourself and let the kids enjoy their snack/breakfast

Note: Vegans can omit the ham and bake it only with mayonnaise and cheese, or stuff with bell peppers, tofu, Paneer, etc.

Love

Arpita 

Cold Salad

Hi All

Hope you all had a good weekend. As told by few of my friends, I should give a break in blogging, for all to catch up on the recipes. So I am back after a weekend. Had a beautiful time and the weather is lovely too. Since, rest of you all must be dreading to go to the kitchen and eating anything spicy, I am putting up a very low calorie salad. Though I am making a non-vegetarian one, you all can go vegan with this. The no of vegetables you can add is your choice.

Ingredients

Romaine Lettuce or Iceberg lettuce                                       : 1 cup (roughly torn)

Boiled boneless Shredded Chicken                                         : ½ cup (boiled in plain water and salt)

Walnut kernel                                                                      : 2 tbsp.

Black grapes                                                                        : ¼ cup (halved)

Dressing

Lemon juice                                                                         : 2tsp.

Honey/Sugar                                                                        : 1tsp honey/1 ½ tsp. sugar

Black Pepper                                                                        : 1 pinch

Salt                                                                                      : 1 pinch

Extra virgin Olive oil                                                               : 2 tbsp.

Method

In a salad bowl mix roughly torn lettuce (you can use any lettuce you prefer; romaine or iceberg or any), shredded boiled boneless chicken, halved grapes and walnut. Mix them well and chill them. DO NOT put in the freezer. Refrigerator is good enough for few hours. This will ensure the leaves are crunchy and soothes your senses when you eat something cold in this summer.

Meanwhile make the dressing. Mix all the ingredient for the dressing except for the oil in a glass (preferably tall), now with a stirrer mix vigorously and slowly add the oil. You will see the mix changing its color and the dressing will start getting thicker.

Add this to the salad just before eating, toss it once and enjoy your Monday night dinner. You can accompany this with some tomato soup.

Note:

• 1.       Boneless chicken i use is always leg boneless, since the chicken is juicier.
• 2.       Instead of lemon juice for dressing you can use orange juice or Lime juice too.
• 3.       Vegans can add blanched broccoli, baby corn, etc. and Paneer or tofu too.

L Love Arpita

Tortilla/Chapatti Sandwich

Hi all

This is a very easy and tasty breakfast or snack option. In India every house will have left over chapatti. You can use store bought tortillas too. 

In this recipe I have given pictorial description of stuffing so that it’s easy to understand.

 Stuffing can be anything like leftover grilled chicken/ steak /vegetables. Dry vegetables curry which I am sure every Indian household is left with. 

My version of this sandwich is as follows

Ingredients (serves 1)

Salami/Ham                              : 4 salami or 2 ham slice

Processed Cheese                    : 1 tbsp.  (Grated)

Spring onion                             : 1.5 tsp. (finely Chopped greens)

Oil/butter                                  : just for brushing

Green Chili                               : optional (finely chopped)

Method

Take the chapati/ tortilla and spread on the chopping board. Brush it with olive oil or butter very lightly. Then flip it and on the non-oil side, place the salami/ham on one side of the chapati/ tortilla. Just as shown in the picture and sprinkle the cheese, spring onion and chili.

 Fold the other half and the sandwich should look like this before going on the griddle.

Place it on hot griddle. Now the oil side of the chapati/ tortilla will be on the heat. Place some weight on the sandwich and let it roast for 2-3 mins. Ensure it does not burn. Flip the sandwich carefully and let it roast from the other side too.

Once done take it off the heat, cut into triangles and bite into it. You can dip in ketchup but I like it without it too.

Enjoy your dish and do write back for any doubt.

Love

Arpita

Signature Chicken

Hi All

don't be surprised by the title of the recipe...this is named by my friends who find this chicken unusually unique and thus this recipe is dedicated to two of my best friends . They make me do this dish every time I meet them... whether at my place or theirs. My brother in law and my family too loves this dish. 

Again as you all must have realized by now my dishes are hassle free and easy to make.

Ingredients

Chicken                                             : 500 Gms (preferable drumstick or curry cut)

Onion                                                : 1 large finely chopped

Garlic Paste                                        : 1.5 tsp.

Ginger Paste                                       : 3/4th tsp.

Turmeric Powder                                : 1/2 tsp.

Chili Powder                                                : 1/2 tsp. - 1 tsp. (depends how hot you like)

Tomato Paste                                     : 2 medium size

Everest Chicken Masala                      : 2 tsp. (this is the basic flavour and taste)

Salt                                                    : as per taste

Oil                                                           : 2-3 tbsp.

Note:

1. Ginger, garlic and tomato pastes are all homemade and not store bought...your taste will differ if you are using store bought.

2. Since I buy dressed and clean chicken from departmental store I do not wash as this definitely takes away the flavour of the chicken....but if you still want to go ahead.

Method

Put the kadai/wok on heat and let the oil heat. Add the chopped onions and fry until they turn pink. Add the ginger garlic paste and put the heat on low. Let it fry for some time, now add the chicken pieces and put the flame on high again. Once the chicken turns white add the dry ingredients. Mix it well and once the chicken is coated with the masala/mixture add the freshly blended tomato paste. Cover it and let it simmer for 10-15 mins. In between do open and stir and you will see that the chicken has left lots of water...if at all you feel the gravy is too dry or thick you can add a cup of water let it simmer till the chicken is cooked.

Remove it from heat and serve it hot with plain steamed rice. Its tastes best with rice.

Enjoy your meal

Love

Arpita

Stir fried vegetable and Couscous

Hi All
today I am going to share a dish which is highly appreciated by my in-laws and they love it. Its easy to make and yummy to eat. This can be made with chicken also and I will give the chicken details post the entire recipe...very little changes.

Ingredients ( Serves 2)

Stir Fry

Red Bell Pepper                              : 1/2 cm thickness cut into long strips around 5 strips
Yellow Bell Pepper                          : same thickness and size around 5 strips
Green Bell Pepper                           : Same thickness and size around 5 strips
Mushroom                                     : 1/4th cup
Green Onion                                   : 2 sprigs ( separate the onion and greens and keep them
                                                        separately)
Baby corn                                       : Cut in long strips around 3-4 Nos.
Star Anise                                       : 2 nos
Stir fry sauce                                  : 1 tbsp (Lee Kum Kee)
Rice/White Vinegar                          : 1/2 tbsp
Honey                                            : 1/2 tsp
Garlic                                             : Crushed or chopped 3-4 cloves
Salt                                                : as per taste
Oil                                                 : 1-1.5 tsp (Sesame oil is prefered. if you do not have white oil                                    
                                                          is ok)
Roasted sesame seed for Garnishing


Method

Cut all the vegetables and pat dry them. Now put a non stick pan on heat and put it the heat on high. Put the oil and the star anise .Immediately add the crushed/chopped garlic. lower the heat immediately as the garlic should not turn brown . Add the onions which were separate from green and stir them till they turn slightly brown...you can put the heat up again. Now add all the other vegetables except for the spring onion. Stir them...you will hear a sizzling sound and high heat will ensure that the vegetable moisture is dried up fast. Now add the oyster sauce, vinegar, honey and salt and stir them . Finally when all the vegetables are coated with the sauce add the green part of the spring onion and garnish with the roasted sesame seed.



Note : If  you want to make it with chicken , cut thin stirtps of boneless chicken and stir fry them after the onions and then follow rest of the steps . Instead of stir fry sauce you can use oyster sauce (Lee Kum Kee is prefered). Please use leg boneless as they are soft and less drier than breast portion

Accompany this dish with Couscous


Ingredents (Serves 2)

Couscous

Couscous                         : 1/4th cup
Tomato                            : 1 finely chopped or cherry tomatoes cut into 1/4th
Coriander leaves                : 1 tbsp
Onion                               : Finely chopped 1 tbsp
Paprika                             : 1/2 tsp ( its ok if you do not have , add normal chilli powder)
Vegetable stock                 : 1/4th cup. ( if you do not have stock use normal water)
Salt                                  : to taste
Cling wrap to cover the bowl


Method.

In a big bowl mix the dry couscous  paprika and salt. Boil the stock /water . Now add the boiling water to the couscous, the water/stock should be little less than 1/2 cm above the cous cous. Cover the bowl immediately with cling wrap and leave it for 10 mins. (the couscous bowl should NOT be on heat)
After 10 mins unwrap the cling and loosen the couscous with a fork ,now add tomatoes, coriander leaf and onion and mix well .
Serve it will the stir fried vegetables.

Note: if you are non vegetarian instead of veg stock you can use chicken stock. ( i use the same water which is used for boiling boneless chicken for salads) or store bought chicken stock.

Enjoy your meal

Love
Arpita

Chicken Peas and Mushroom in Barbque Sauce

Hi
Today I will share a recipe which is Oil free and easy to make....

Ingredients

1. Chicken Whole Leg       : 1 Pc with Skin
2. Bar-B-Q Sauce              : 1.5 tbsp ( Store bought...I prefer American Garden)
3. Brown Sugar                : 1/2 tsp
4. Apple Cider Vinegar       : 1 .5 tsp
5. Salt                              : As per taste
6. Garlic Paste                  : 1 tsp
7. Mushroom Sliced          : 1 cup
8. Green Peas                   : 1/2 cup ( frozen or fresh)

Tip: Always, when cooking oil free chicken dish, take  the chicken with skin....This will leave fat and will also keep the chicken moist and soft. Otherwise the chicken become chewy and dry

Method

Slit the Chicken piece at several spots. In a bowl mix all ingredients from No. 2- No.6. Marinate the chicken in this for few hours. Minimum 30 Mins.

Heat a nonstick pan and place the chicken with the skin or top side down and put the heat on a very low flame . and cover it. After 2 minutes you will see the chicken leaving oil. Now flip the chicken and cover it again for few minutes. Keep doing this till you see the skin turn beautiful brownish in colour .
At this stage you will see that the sauce around it is drying up or getting sticky. Now add the mushroom and peas. Cover it again, mushroom and peas will leave lots of juices and the chicken will not get burnt. The chicken at this stage will start getting braised . 
Braise it for around 10 mins for the chicken to cook thoroughly. Uncover and let the juice dry up.
Pierce the chicken with a fork or knife and see if red juice is flowing out ...if it is, then the chicken is not cooked yet and need to be cooked further. If the chicken is cooked , turn the heat off and let it stand for 5 mins so that the chicken cook in its own heat. You can remove the skin at this stage and serve it.
You can enjoy this without any accompaniment or else can have a slice of bread with it. This recipe is ideal for people on low carb diet. 

Enjoy your meal and let me know how it turned out when you tried 

Love 
Arpita

Mix Veg Grilled Sandwich

Hi all
have been away for a while since I had my parents over and was busy with them...
Today I will tell u all a quick fix sandwich. This sandwich is full of nutrition and wholesome.
This is one way I make my family eat numerous vegetables with lots of taste.

For 2 Sandwiches

Ingredients

Boiled Potato Cubed  :  1 medium to large
Bell Peppers all colours:  3/4th Cup
Spring Onion              :  1/4th cup
Chopped Onions          :  1/4th cup
French Beans               : 1/3rd Cup (Finely Chopped)
American Sweet Corn   : 1/3rd Cup
Green Chilly                  : as per your taste
Cheese Slice                 : 2 nos
Olive Oil/Butter            : to apply on the bread for grilling
Salt to taste but keep in mind you are adding cheese too


Method

Mix all the ingredients together except for the oil/Butter and cheese and stir well ( No heat). Apply olive oil/butter one one side of the bread . On the opposite side fill with the above filling , place one cheese slice and cover it with the other slice of bread with the oiled/buttered side up. Grill it in a sandwich maker . Grill till the bread gets a nice brown colour and crunchy in texture. Slice it in triangles you will see the melting cheese...dripping down......

Now enjoy your breakfast and wash it down with a good cup of coffee or juice.

Love
Arpita