Fish Tawa Fry

Fish Pan Fry in Indian style

Chicken Tikka

Tasty Chicken Tikka Oven recipe

Prawn Sukka

Mangalorean Style Prawn recipe using grated coconut

Orange Chicken

Delicious Panda Express like Orange chicken using orange zest.

Chilly Paneer

Chilly paneer(cottage cheese) IndianChinese style

Monday, February 19, 2018



Preparation time: 15-20 mins
Cooking time: 20 mins
Serves: 3-5

INGREDIENTS:
2 cups of boiled noodles
Chicken breast cut in to small cubes or shredded  : 1/2 cup
1 cup of vegetables(julienned carrots, beans, cabbage, bell peppers)
2 eggs
1 tsp of finely chopped garlic
1 tsp of finely chopped ginger
2 tbsp of red chilly sauce
2 tbsp of green chilly sauce
1 tbsp of soy sauce
Salt to taste
Pepper powder as needed
Oil as needed

PREPARATION:

Boil noodles according to instruction in the packet and drain it, we need around 2 cups of boiled noodles.
Julienne all the vegetables mentioned above.
Cut boneless chicken in to small cubes, then add salt, a tsp of chilly powder & a pinch of turmeric. Mix well & keep aside.
* If you like shredded chicken, then just cook the chicken breast in water and salt; and the shred it in to required lengths.

METHOD:

Heat 1 tbsp of oil in a wok in medium heat.
Add the chicken pieces and saute it until its cooked. Remove from wok & keep aside.
In the same pan, add some more oil, break 2 eggs and scramble it. Add salt & pepper powder. Remove form the wok when its cooked & keep aside.
Again add some more oil to the wok, add finely chopped ginger & garlic. Saute for few seconds, then add cabbage, carrots & beans.
Increase the flame to medium high. Mix for about 3-4 mins, then add bell peppers. After about 3 min, add red & green chilly sauce, soy sauce, salt , pepper powder. Add the prepared eggs and chicken.
Keep stirring on all the steps, so that it wont burn.
Then add cooked noodles, mix well. Serve hot .



Tuesday, January 2, 2018


Preparation time: 30 mins
Cooking time: 45 mins
Serves: 8-10

INGREDIENTS:

For the Rice
3 cups of basmati rice
7 cups of water
2 bay leaf
2 cinnamon stick
4 cloves
1 anistar
2 tsp salt ( salt to taste )
2 tbsp ghee/clarified butter

For the Gravy
1 tbsp oil
1 tbsp ghee
2 bay leaf
2 cinnamon stick
4 cloves
1 anistar
4 pepper corns
1 finely chopped medium size onion
1 tbsp ginger garlic paste
1 finely chopped tomato
3 cups of chopped mix vegetables
( carrots, beans, potato, paneer/cottage cheese, mushroom, corn : 1/4- 1/2 cup each )
3/4 cup yogurt/curd
1 tsp red chilly powder
1/2 tsp turmeric powder
4 tsp biryani masala powder ( shan bombay biryani masala )
1/2 cup finely chopped coriander leaves
1/2 cup water
salt to taste

For layering
a tsp of ghee for each layer
1 cup sliced fried onions
1/2 cup finely chopped coriander leaves
1/2 cup roasted cashew

METHOD:

Heat 1 tbsp of oil and 1 tbsp of ghee in dutch oven/big pot.
Add whole spices.
Then add chopped onions.
When the onions are golden, add ginger garlic paste and saute until raw smell disappears.
Then add chopped tomatoes. Saute till it's cooked.
Then add chopped vegetables in batches.
Potato, corn, carrots and beans 1st as it takes longer time to cook. Mix well.
After 6-7 mins add mushrooms and then paneer. Allow to cook for a min or 2. Add salt as needed.
Then add yogurt, chilly powder, turmeric powder and biryani masala.
Close lid and cook for 10 mins with mixing once in a while.

Meanwhile; for the rice:
Wash and soak 3 cups basmati rice in water for about 20 mins.
Boil 7 cups of water in a saucepan with all the ingredients mentioned above except rice. When the water boils, add rice and cook till its 3/4th done. It takes about 8-10 mins.
Drain the excess water and keep the rice aside.

For fried onions, heat 2-3 tbsp of oil in a pan, when oil is hot add sliced onions and fry till its golden brown.

Roast cashews in a pan adding 2 tsp of ghee.

Now finally the layering.
Take a oven safe vessel in which you want to layer the biryani. Grease it with ghee on all sides.
Spread a layer of rice evenly, then add the gravy, fried onions, coriander leaves and roasted cashews and little ghee. Repeat the same till all the ingredients are done.
Seal the vessel.

Preheat the oven to 350 degree F and bake for 15 mins.


Friday, February 24, 2017

Fish Masala Roast


Preparation time: 10 mins
Cooking time: 40 mins
Total time: about 1 hour
Serves: 2-3

FOR MARINATION:
1 tbsp kashmiri chilly powder
1 tbsp red chilly powder
1 tsp cumin powder
1 tsp coriander powder
1 tbsp of ginger garlic paste
1 tsp garam masala powder
1/2 tsp turmeric power
1 tsp salt
1 tbsp lemon juice
1 tbsp water

INGREDIENTS:
3 Fish fillets,
(I used Tilapia fillets, you can use any)
4 tbsp oil (divided)
1 tbsp cumin seeds
1 finely chopped medium sized onion
1 finely chopped tomato
1 tsp red chilly powder
1/2 tsp turmeric power
1 tbsp coriander powder
1 tsp cumin powder
1 tsp garam masala powder
salt according to taste
6-7 curry leaves for garnishing

METHOD:
  • Mix all the ingredients under marinade and make it a paste, Coat fish fillets with this and marinate for about an hour.
  • In a pan heat 2 tbsp of oil, and shallow fry marinated fish fillets, both sides till its cooked.
  • Remove the fish and keep aside.
  • In tha same pan, add 2 tbsp of oil if needed, then add cumin seeds.
  • When it splatters, add finely chopped onion. saute till it turns brown, then add chilly powder, coriander cumin powder, turmeric powder, garam masala powder and saute for about a min.
  • Add the remaining marinade if any.
  • Then add chopped tomatoes, cook till it becomes soft. Add salt to taste.
  • Separate half the masala in the pan, and place fried fish fillets over it, and coat it with rest of the masala(such that masala coats both sides of fish)
  • Turn the pieces gently and cook for sometime closing the lid.
  • Garnish with curry leaves or coriander leaves.
STEPWISE PICTURES
Marinate the fish and shallow fry
Heat oil, add cumin seeds, Saute onions, add the masalas and then tomatoes.

Place the fish fillets, coat with the masala, cook with lid closed. Garnish with curry leaves.

Please leave your comments and suggestions in the comment box below

Sunday, July 3, 2016

Pineapple upside down cupcakes

Preparation time: 20 mins
Cooking time: 20-25 mins
Makes 12 cupcakes

INGREDIENTS:
1 and 1/2 cups all purpose flour
1 cup sugar
a pinch of salt
1 and 1/2 tsp baking powder
1 and 1/2 cup butter (divided)
2 tbsp vegetable oil
2 large eggs
2 tsp of vanilla extract
1 cup of finely chopped pineapple
12 tbsp of light brown sugar
1/2 cup pineapple juice

METHOD:
  • Preheat oven to 350 degree centigrade.
  • Sieve together all purpose flour, baking powder and salt.
  • In other bowl, melt 3/4 cup butter to room temperature, add oil and sugar. Mix well. 
  • To this bowl add whipped eggs 1 at a time, mix it and also add vanilla extract. 
  • Then add the flour mix to this spoon by spoon, keep on mixing while doing this. 
  • Add pineapple juice and mix again.
  • Grease 12 cup cupcake tray with butter. Add 1/2 tbsp butter and 1 tbsp brown sugar to each cups.
  • Place cherry at the center and add pineapple chunks to surround the cherry
  • pour the cake mixture to this till its 2/3rd filled.
  • Bake for 20-25 mins till the toothpick inserted comes out clean. 
  • Allow it to cool to room temperature.

NOTES:
  • Always set timer for 20 mins, and then see if its done. If toothpick does not come out clean, bake for 5 more mins.
  • You can add more sugar if you are a sweet person.
  • Mixing butter and oil actually gives a very good taste and texture
  • Using this recipe I prepared 6 pineapple cupcakes and 6 pineapple upside down cake.
    Here's the recipe for Pineapple Cupcakes.
Please leave your comments and suggestions in the comment box below

Monday, June 20, 2016

Chicken curry is a common delicacy in South Asia, Southeast Asia, as well as in the Caribbean. A typical South Asian curry consists of chicken stewed in an onion and tomato-based sauce, flavored with ginger, garlic, chili peppers and a variety of spices, often including turmeric, cumin, coriander, cinnamon, cardamom and so on


Preparation time: 15 mins
Cooking time: 45 mins
Total time: 1 hour
Serves: 8-10

INGREDIENTS:
1 kg chicken cut in to small pieces,
(marinate with salt and chilly powder for 2 hours: not mandatory)
2 tbsp oil
2 cinnamon stick
whole pepper 6-7
3 cloves
bayleaf 2
2 sliced onions
1 tbsp of ginger garlic paste
3 sliced green chillies
4-5 tbsp tomato puree
1/2 tsp turmeric power
2 tbsp coriander powder
1 tsp cumin powder
1 tbsp chilly powder
1 tbsp kashmiri chilly powder
2 tsp garam masala powder
salt according to taste
1/2 cup water
coriander leaves for garnishing

METHOD:
  • Heat 2 tbsp of oil in a dutch oven. Add whole spices(cinnamon stick,whole pepper,cloves and bayleaf) and saute.
  • Add sliced onion and cook till its golden brown. Keep stirring in between. Then add sliced green chillies and ginger garlic paste.
  • After about 5 mins, add tomato puree. When the mixture becomes thick, add chilly, turmeric,kashmiri chilly, coriander & cumin powder. Mix again. Add salt to taste & 1/2 cup of water and stir.
  • After about 2 mins add chicken pieces. Mix well so that the mixture coats all the chicken pieces. Cook with lid open for about 10 mins with occasional stirring. Then add 1/2 - 1 cup of water according to your preference of gravy, close the lid and cook in medium-high flame until the chicken is cooked.
  • Then lower the flame, add garam masala powder and cook for 5 more mins. Garnish with coriander leaves.
  • Serve hot with rice, roti or naan.
STEPWISE PICTURES
Heat oil in dutch oven, add whole spices, onion , green chillies , tomato puree and ginger garlic paste. Mix well
Add all the powders mentioned above, except garam masala, mix well then add 1/2 cup water and salt. Finally add chicken pieces. Cook for 10 mins.

Add water, close the lid and cook till the chicken is done. Finally garnish with coriander leaves.

Please leave your comments and suggestions in the comment box below




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