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Wednesday, November 25, 2015

SSJ’s KALEGI KE TIKKE




Hey all,

So now time to share some recipe which I have shared by pic but still didn’t post the actual recipe. Here we Punjabis are very interested in the flavor of “Kalegi”, I mean lever of the chicken. Some people avoid it to eat but we cook it many ways to get the best flavors out. Normally you can get it on street food venders as roasted or kalegi cooked in some onion-tomato masala gravy but the texture of kalegi I like more when it comes out like melt in the mouth so I have tried “Kalegi ke Tikke” and it came out amazingly tasty and same as I thought of. So here is the simple yet yum recipe below…


INGREDIENTS

Chicken kalegi – 200gms.
Hung Curd – 2-3tsp.
Ginger garlic paste – 2tsp.
Egg – 1
Salt to taste
Black pepper powder – ½ tsp.
Red chili powder – 1tsp.
Lemon juice – 1tbsp.

METHOD

Mix all the ingredients of marinade well and marinate chicken  in mixture for 30 minutes.

Now roasted it in a moderate tandoor on high heat for 5-7 minutes or on 220degree in oven for 8-10minutes and you will get the best kalegi ke tikke ready.

Serve it with laccha onion and coriander chutney.

Easy, quick and so delicious that you’ll definitely come back to say thanks hehe…

Enjoy

SSJ


Tuesday, November 17, 2015

SSJ’s QUICK & CRUNCHIES BREADCRUMBS PANJIRI




Hey everyone,

So diwali festivals are over now and winter season just started slowly slowly and  in winters, Panjiri is mostly you can find in most of the homes of North india but this Panjiri is bit different which I’m gonna share here right now. Traditions Panjiri have lots of ghee, roasted wheat flour with dried fruits and a bit of time to make it. Here we skip the flour and lots of ghee but the quantity of dry fruits must be high just because if you add less dried fruits then you won’t get the right flavor. Normally people add many things like kamarkas (Palasha) , dried ginger powder etc. too in panjiri but I haven’t added those extra things to make it simple and easy. And the main thing is that you can make it as quick as just in 5-7 minutes. Here is the recipe…

INGREDIENTS

Dried Breadcrumbs – 3-4 cups
Dried fruits – chopped ½ cup
Powdered sugar – ½ cup
Desi Ghee – 2-3tsp.

METHOD

Heat 1tsp. ghee in pan and roast chopped dried fruits for 30-40 secods and keep aside.
Now add 2tsp. ghee and add dried bread crumbs and roast them on high heat for 1-2 minutes. When bread crumbs starts getting brown, just put flame on low and add powdered sugar.
Mix well so sugar get absorb by breadcrumbs but not much so they got sticky.
Now add roasted dried fruits and mix for 30 seconds.
And see, your crunchy Breadcrumbs panjiri is ready to serve.

It’s really, easy, quick and one of the best use for leftover bread. You can use normal or wheatflour bread to use for Breadcrumbs. You can make breadcrumbs at your home too with the help of the Homemade Breadcrumbs recipe.

Thank you…
SSJ



Saturday, November 7, 2015

SSJ’s HERBS CRUSTED ROHU with LEMON




When it comes to something to cook with fish, you have to pick only few ingredients to give the fish exact flavors you want but not to overpower to miss the flavors of the fish. The same thing I do whenever I have fish in my hands to play with and mostly I never stops myself to try any fish, I have not cooked before. Like this time, as per memories I had ROHU when I was a kid but then this fish was mostly disappeared just due to very thin bones inside this fish and yes they can as thin as hair so eating this fish is also not a simple job but the flavor can make you done this job easily if you try it once. The recipe is simple, just the process to leave the fish with salt is bit lengthy to get complete crisp texture. Otherwise fish can become watery while cooking on high temperature. I have used moderate tandoor here in this recipe but you can used oven and bake it as well as you can make it in pan. I don’t prefer to cook fish skinless because skin can lock the flavors inside and for Rohu, skin is very soft so you can eat that also. So here is the recipe…

INGREDIENTS

Rohu – 1 whole, cleaned and cut from aside (I am using without head here, fish head can be use for a delicious fish head curry which I’ll share later on here)
Garlic – 4 cloves
Lemon – 1
Fresh thyme – 1 sprig
Parsley – chopped – 4-5tsp.
Salt to taste
Crushed peppercorns – ¼ tsp.
Lemon grass – 6inches
Spring onion – 1 (without bulb)
Rock salt – for rub
Egg – 1
Breadcrumbs – ¼ cup

METHOD

  • Just water the fish properly, dry it with kitchen papers and rub rock salt on inside and all over well so salt will absorb extra water from fish. It’ll take 2-3 hours maximum to do the complete work but 1 hr. also works if you have less time.
  • Now wash the fish again to get off excess salt and dry it again well.
  • Now grate garlic cloves, chop thyme roughly and mix with garlic, halt quantity of parsley, very small pinch of salt, crushed peppercorns and 1tsp. of lemon juice and rub this marinade on whole fish, over and also inside well and leave it for minimum 30 minutes- 1hr.
  • Now heat your moderate tandoor on high. Cut some lemon wedges and thaw the lemon grass.
  • First put lemon grass , then sping onion and then lemon wedges inside the fish and put it in tandoor. If using Oven then bake it on 220 degrees.
  • Let it be inside for 4-5 minutes to cook completely then take it out.
  • Beat egg with 3-4 tbsp. water and brush it over top side of fish. Mix breadcrumbs with left chopped parsley and spread it over the top and put it back in tandoor/oven to get a golden crisp crust (maximum in 2 minutes).
  • Take it out and serve immediately.


You can try the same recipe with most of the fishes. Just cook it this weekend and have fun.

Thank you…

SSJ 

Thursday, November 5, 2015

GARLIC SPAGHETTI WITH CHILI SAUTE’ VEGETABLES


When you are a food blogger / recipe developer, people think like that you are always in kitchen and cooking something new , something innovative or some trusted recipes but we are also human and when also feel tired sometimes. Specially after working whole week, sometimes who wants to cook much on Sunday afternoon and then these kind of meals pop up which we cook in just few minutes. It taste awesome as well as it is healthy  too. And yes this is not a timepaas dish, still it’s a dish which mostly served in start restaurants only. So here is the recipe:


INGREDIENTS

For Garlic Spaghetti:
Spaghetti – 1 pack
Oil – 2tbsp.
Salt to taste
Garlic – 4-5 cloves
Thyme (dried/fresh) – 1tsp.
Crushed peppercorns – ½ tsp.

For Chili Sauté Vegetables :
Onion/Spring onion – 2, cubed
Capsicum – 2, cut in small triangles
Mushrooms (button) – sliced 8-10
French beans – 12-15, cut in 2inches
Garlic – 2cloves, finely chopped
Red chili paste – 1tbsp.
Salt to taste
Crushed peppercorns – ¼ tsp.
Oil – 2tsp.
Red chili – for garnish

METHOD

For Garlic Spaghetti:
Boil spaghetti as per pack with some oil and salt in water.
Heat 1tbsp. oil in pan, add chopped garlic and cook for 1 minute.
Add boiled spaghetti directly in pan, mix well. Add salt and pepper and thyme.

For Chili Sauté Vegetables:
Heat oil in a pan, add chopped garlic and onions and sauté for 1 minute. Add chili paste and mix well.
Add French beans and cook for 2 minutes.
Now add mushrooms and capsicum with salt and pepper and cook another 1 minute and serve hot with garlic spaghetti.

So next time when you want to cook something quick on a lazy day, just try it…

Thank you…

SSJ

Monday, November 2, 2015

The Lost Recipe - GOSHT KA HALWA



Hey all,

Hope everyone is cooking awesome and getting ready for another festival coming up. So as we all knows the list of the festivals never end in India , the same thing applies when we start talking about the sweet dishes here. But mostly we stick to made same dishes again and again, not because they are easy to made or simple but because we are habitual of them, their taste. But still sometime we all have this thought to cook something different, something elegant . It can be an ingredient which never used before or anything new but what about some old recipes which we already lost.

I heard about this dish few months back and then I done my work to get the authentic  recipe of this dish. Researched a lot but still (maybe) I have missed something from the authentic recipe but as much I got from the history, I just made this finally.

The history said that this dish made in old delhi earlier more than 100 years back in mughal era and that time they enjoyed it only sometimes on special occasions then slowly2 that time gone and as well as the recipe but still we can find it in old books and some old gharanas of old delhi still made this but rarely.
Let me now tell you the name of the dish…

GOSHT KA HALWA

Ya , you have read it write. This halwa is basically made with mutton. That was also one of the reason behind the loss of this dish because in India we don’t prefer meat as a sweet dish but believe me, if you are a non-vegetarian then just try it once and then you’ll know the actual flavors of this recipe.

I have tried my best to keep the ingredients same as I have found but still maybe there will be some mistake or mistakes done in making of this dish so suggestions or anything you know about it, you can tell me freely. I didn’t used Saffron in this dish here as saffron is used but not everywhere in same recipe. So now move to proper recipe below…


INGREDINETS

Mutton – boneless 200gms.
Khoya – 150 gms.
Sugar – 4-5tbsp. (according to your taste)
In some recipes in old time, they skipped the sugar also
Rosewater –
Elaichi powder – ¼ tsp.
Ghee – 3-4 tbsp.
Milk – 3-4 tbsp. (optional)
Pista – for garnish
Silver/gold verk for garnish

METHOD

First wash the mutton pieces 3-4 times well  then boil it in water with a little pinch of salt till mutton tenderize well. You can use mutton mince also to cook bit fast.
Now put this cooked mutton in a mixer and made a smooth paste. Here you can use milk if needed to make this paste smoother. Now you’ll get smooth Mutton paste.
Now heat the ghee in  a pan and add mutton paste in it and cook for 10-12 minutes. If used milk to make paste then please cook another few minutes so milk will absorb.
Now add khoya in it and mix well and cook till khoya start changing color.
Add sugar, rosewater and elaichi powder and cook till sugar dissolves and then extra sugar syrup also get absorb.
Now when halwa start leaving the pan, just switch off the gas and garnish it with chopped pista and gold/silver verks and serve.
Trust me, no one can say that meat can be so tasty as a sweet dish. Try it and feel like an emperor..

Thank You

SSJ   

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