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Wednesday, September 30, 2015

VEG. SEENKH KEBABS - PUNJABI STYLE




Hey Everyone,
                 I got many messages in last few days that I was posting only non-veg. recipes so now I thought to post this simple recipe that you can make minutes for you guests or just for kids in evening. Here is the recipe :

INGREDIENTS

French beans – 5-6, chopped
Carrots – 4tbsp., finely chopped
Onion – 2tbsp., finely chopped
Sweet corns – 4tbsp., blanched
Boiled potatoes – 1cup, mashed
Green peas – 4tbsp., blanced
Capsicum – 2tbsp., finely chopped
Ginger garlic paste – ¼ tsp.
Gram flour – 2tbsp.
Oil 2tsp.
Salt to taste
Red chili powder – ½ tsp.
Dry mango powder – ½ tsp.
Garam masala – ¼ tsp.

METHOD

Heat oil in a pan. Add onion, French beans and carrots and cook for 2minutes.
Add green peas, sweet corns and ginger garlic paste on another corner of pan and cook for 1 minute than mash them and mix with other veggies.
Now add gram flour on side and cook a little then mix with all vegetables.
Now add these vegetable mix to mashed potatoes. Add all spices and mix well.
Take some satay sticks and put handful of mixture on every stick and make seenkh shapes.
Now shallow fry these seenkh kebabs from all sides till golden crisp.
Serve hot with coriander chutney.

Thank you…

SSJ

Sunday, September 13, 2015

DHABA STYLE CHICKEN ROGAN JOSH



You must have Traditional Mutton Rogan Josh, a kashmiri recipe which mostly recognized by the bright red colour of thin gravy made by so many whole spices. This dish actually made me feel like a shorba, like a hot soup which can we have in winters but mainly this dish prepared with mutton which have to marinate with papaya paste  and then cook. Here I made it with chicken but the recipe i follow is the same which used in Kashmiri region from centuries.


INGREDIENTS
Chicken – 400 gms.
Oil – 4tbsp.
Salt to taste
Fennel /Saunf powder – 2tbsp.
Cumin /Jeera powder – 2tbsp.
Coriander /Dhania powder – 2tbsp.
Alkanet /Rattanjot – 2tsp.
Whole Black Peppercorns /Kali mirch – 4-5
Cloves /Laung – 3-4
Cinnamon /Dalchini – 2-3 inch
Black Cardamom /Badi elaichi - 2
Cumin seeds /Jeera – ¼ tsp.
Kashimiri/degi red chili powder – 2tsp.
Curd – 1cup

METHOD

Marinate chicken with some curd for 30 minutes.
Heat oil in pan, add kali mirch, laung, badi elaichi, jeera, dalchini and rattanjot and cook 2 minutes.
Now add saunf powder, jeera powder, dhania powder, red chili powder and salt and mix well.
Add chicken pieces and cook on low flame for 4-5 minutes , till chicken start soften.
Add curd slowly and mix well, add 2-3 cups of water and cook another 10 minutes under cover to get good coloured red gravy.
Serve hot.




CHICKEN XACUTI



A Traditional recipe mostly you can found it in costal konkan or in goa. this recipe have many flavors, full of spices... tangy but still have a sweetness of coconut. 

INGREDIENTS



Chicken – 500gms.
Grated coconut – 1cup
Kashmiri red chilies – 4
Garlic – 4-5 cloves
Cumin seeds /Jeera – ½ tsp.
Coriander seeds / Dhania – ½ tsp.
Fennel seeds / Saunf – 1tsp.
Whole Black pepper/ kali mirch – 6-7
Aniseeds / Ajwain – ¼ tsp.
Khus khus – 2tsp.
Cloves / Laung – 3-4
Cinnamon / Dalchini – 1inch
Star anise / Phoolchakri– 2
Turmeric / haldi – ½ tsp.
Salt to taste
Onion – 2, finely chopped/ pureed
Oil – 3-4 tbsp.
Nutmeg /Jaifal – ¼ tsp. freshly grated
Tamarind pulpe 1tbsp./ Lemon juice 2tsp.



METHOD

Heat ½ tsp. oil in pan and lightly brown coconut and put in kixer with garlic cloves.
Now dry roast red chilies, black pepper, laung, saunf, jeera, dhania, khuskhus, cinnamon, start anise till freagnant comes and add to mixer.
Now add turmeric with some water and make a paste of this masala.
Heat oil in a deep pan and add onions, cook till changes color to pink.
Add chicken pieces with salt and cook for 3-4 minutes.
Now add masala paste , tamarind paste (if using lemon juice then add at last) and cook with 2cups of water will chicken soften well.

Add jaifal powder and lemon juice (add now if using) , cook last minute and serve.

SSJ's MURG MOILEE



Hey Happy-Eaters,

                                 Here our journey will restart now after revamping our whole brands and now we are ready to launch our first android app to help you connect with my blog easily and anytime. 

So now coming to this recipe, actually this is the new avatar of Traditional South Indian recipe - Meen Moilee, meen means fish but i am not the first person who changed it with chicken. Here i have tried to use same way as the tradinally they do with fish but i have not use madras onions in my recipe, traditionally they used them. Otherwise the recipe is same.


INGREDIENTS



Chicken 400gms.
Onion – 2, sliced
Green chilies 2
Salt to taste
Turmeric – 1tsp.
Ginger garlic paste – 1tsp.
Ginger – 1inch, sliced
Garlic – 4-5 cloves, crushed
Mustard seeds – ½ tsp.
Curry leaves – 12-15
Lemon juice – 1tsp. & 1tbsp.
Thin coconut milk – 1 cup
Thick coconut milk – 2 cups
Oil – 2-3 tbsp.



METHOD

Marinate chicken with salt, turmeric and lemon juice, ginger garlic paste for 15-30 minutes.
Heat oil in a deep pan, add mustard seeds. When crackle, add sliced onions and cook till color start changing.
Add garlic and ginger with green chilies and cook another 2 minutes.
Add salt, turmeric and marinated chicken and cook for 3-4 minutes.
Now add thin coconut milk and curry leaves and cook for 2-3 minutes .

Now add thick coconut milk and cook till gravy bit thicken.
Add 1 tbsp. of lemon juice, mix and Serve hot.

Thank you...

SSJ

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