Murgh Hariyaali... Go Green!!!!

Hi friends...

Welcome back to week off in the kitchen...
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Don't think.. Just Keep Cooking!!!

Today we'll try to make Chicken in a different way. So far we have tried the conventional methods of powdered masalas. Lets look at a chicken in a greener way... :) 
Well... if you are a chef, you can play with your ingredients as much as you can.... till the time its edible ;)

So today's dish Murgh Hariyaali is chicken cooked in a sauce with a base of green coriander and green chilies...
An interesting fact how I thought of this: A friend of mine advised me not to eat so spicy as the powdered spices are unhealthy at times... So I decided lets try green now... And yes this is not at all unhealthy...

Lets start with the ingredients...
Chicken : 500 gms
Green Coriander : 200 gms
Green Chilies : 6-7 pcs
Oil : 1 tbspn
Salt : to taste
Onion: 250 gms
Cumin seeds: 1 tspn

First we have to make a paste of Green Coriander and Chilies. Grind them in proportionate quantities such that we get 1 cup of paste.with minimum water used. Now marinate the chicken in the same paste by adding some salt to it.

After 20-25 mins. 
Put oil in a kadhai and let it heat up. Then add the cumin seeds followed by onions finely sliced. Saute it well till it gets golden brown color. Now add the marinated chicken to it.
Start cooking the chicken for about 15-20 mins on low flame and add little water when required to avoid masala getting stuck at the base. (Keep changing the flame to ensure proper saute')

After 25 mins, if you want to make it a curry, add water and cook for another 5-7 mins.
However, best enjoyed dry/semi dry preparation (as displayed in pic below)

Correct seasoning and serve hot...

Best Enjoyed with Phulkaas and Paranthas...

Happy Cooking!!!!!

Your feedbacks and reviews are most welcome.
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"Cabbage Sukka" another vegetarian addition...

"Cabbage Sukka"

Hello guys and girls...

I am back with my week off in the kitchen recipes and today we'll see Cabbage Sukka..

The Dry Preparation of Cabbage with a flavor of tomatoes..

As one of my friends asked me to write more about vegetarian dishes, I am trying to explore more in vegetarian now..

So as usual, the day started with going to buy ingredients. I got:

Cabbage: 250g

Tomatoes: 2pcs

Whole Red Chili: 2 pcs

Cumin Seeds: a pinch

Oil: 2 tspn

Red Chili Powder: 1 tspn

Coriander Powder: 1 tspn

Turmeric Powder: 1 tspn

Salt: to taste

So I first chopped the cabbage and tomatoes. In case of cabbage, you don't need to worry much for the cooking part as the leaves get cooked easily and contain a lot of water in them which helps in cooking.

Now put the oil in the pan; as it gets hot, add cumin and whole chilies. After few seconds, add the chopped cabbage. If you want you can add potatoes too.

Saute it well and then add a pinch of salt to it.

Again Saute it for a while and then add red chili powder, coriander powder and turmeric to it. Saute it for a while and cover it and allow it to get cooked.

After 8-10 mins, open the lid and saute it and add the tomatoes cubes to it. Saute more for 5 mins. Again cover the mix for 8-10 mins. After 10 mins check if the cabbage is cooked.

Not only the cabbage but also the masala should be well cooked.

Don't add water to the mix unless you want to make it gravy consistency,  as the water inside the cabbage leaves would help in cooking.

Finally correct the seasoning and serve hot.

It can be relished best with a paratha.

Happy Cooking!!!!

Paneer Masala... Exploring more in vegetarian

"Paneer Masala!!!"

Hi Friends...

I'm back with another recipe from my own kitchen...

Moving further in vegetarian, this is the first Paneer Dish by me...

I got out and bought:

Paneer : 250g

Onion: 250 gm

tomatoes: 100 gm

Oil: 2 tbsp & for deep frying extra

Kashmiri Chilli Powder: 1 tsp

Green Chili Paste: 1 tsp

Coriander Powder: 2 tspn

Turmeric Powder: 1 tspn

Garam Masala: 1 tspn

Ginger Garlic Paste: 1 tspn

Salt: to taste

First I cut paneer into small cubes and deep fried them. If you want them to be soft even after deep frying, put them in water for 5-7 mins. Since I like them crusty, I didn't.

Then I chopped the onions and started cooking it in a frying pan with the 2tbsp oil in it. After the onions got golden brown, I added the ginger garlic paste and continued cooking.

After 10 mins I added the salt, and other spices in it.

After, about 15-20mins the spices got cooked well, I added very little water(depends on whether what texture you want; I dnt recommend water addition at all) and cooked for a little longer, about 5-7mins.

Then I added the paneer and mixed it well with the spice mix. 

Take it out after 5 mins. and serve garnished with thin slices of tomato and roasted red chili.

Best enjoyed with chapati or paratha.

Will be back with more soon.... Take Care

HAPPY COOKING!!!!!

"Mirchi Murgi!!!"

"Mirchi Murgi!!!"

Hi everyone!!!!

I'm back after a long break.. And today's dish is the Indian Adaptation of Chicken Chilly.... The Mirchi Murgi!!!!

Well, again the day started with hunting for the ingredients, and I got:

Chicken : 500 gm

Onion : 500 gm

Oil: 2+1 tbsp.

Red Chili Powder: 2 tspn.

Turmeric powder: 1 tspn.

Coriander powder : 2 tspn.

Meat Masala : 2 tspn.

Ginger Garlic Paste: 1 tspn.

Red Chili : 3 Nos.

After I got all of these, first thing was to keep the chicken for marination. 1 tbsp. of oil and a little ginger garlic paste with some salt and red chili powder was added to the chicken and mixed properly. The same was left  for about half an hour. Meanwhile I chopped onions and kept the entire mise-en-place ready. 

Its very funny thing to know that in Indian Cuisine, mostly you don't need to worry about the cut of vegetables. So if you aren't comfortable with fine chopping, bindass chop it roughly.

Now heat the oil in a kadhai and put cumin seeds and red chilies. After two mins add the onion and let it get fried to a golden brown color. Then add the marinated chicken and continue cooking. After it's cooked for 5-10 mins. add the rest of the spices and keep cooking.

After the spices are cooked well, add salt as per taste and keep cooking for about 15 mins.

It's recommended not to add water to keep the taste more vibrant.

Serve hot!!!! Goes well with paratha or roti.

Enjoy!!!!

Happy Cooking!!!!!

Colocassia : "Arbi ki sabzi"

Hi friendzzz..

Welcome back to another new recipe from my mom's kitchen but cooked in mine..

Colo cassia is one of my personal favorites and this time as it was again a Tuesday  I had no other option other than to cook something vegetarian.

So as usual, me and my bike.. on the streets of market searching for something interesting for the day.. and today's search ended at colocassia.

I bought:

Colo cassia(Arbi) : 500 gm

Onions : 500 gm.

Coriander: 1 small bunch

Oil: 2 Tbspn

Red Chilly : 2-3 Nos.

Red Chilly Powder: 1 tspn

Turmeric Powder: 1 Tspn.

Coriander Powder: 2 Tspn.

MDH Meat Masala: 1 sachet

Cumin Seeds: 1 Tspn.

Ginger Garlic paste: 1 Tspn.

Salt: to taste

So, first peeling off the skin of Arbi was very difficult, although I managed that and then cut thin roundels of it. Then I chopped the onions and coriander(fine chop)

Now I poured oil in a pan and added cumin, red chilies and chopped onions to it.

After saute' for around 10 mins, when the onions started turning golden brown, I added the Arbi to it and continued to saute' it.

After about 10-15 mins. add the rest of ingredients (except coriander) and continue cooking. Keep mixing and stirring continuously.

After 15 minutes of cooking, add water if you want gravy or else enjoy dry tossed with spices.

I added a little bit of water. 

Garnish with chopped coriander and serve hot with steamed rice.

Enjoy!!!!

Happy Cooking!!!!!

"Gosht Kassa" first mutton dish..

Gosht Kassa

Hi people...
Today was my week off and as usual I had to cook something special and different from what I eat at hotels.. Something that reminds me of my Mom's cooking...

So, I got this mutton dish.. I would say a quite simple preparation with very little water being used in the curry. The day started when I went to buy:
Mutton : 500g
Curd: 1 Tbsp.
Red Chilly Powder: 1+2 Tsp.
Coriander Powder: 2 Tsp.
Turmeric Powder: 1/2 Tsp.
Whole red chilies: 3 pcs.
Ginger Garlic Paste: 1 Tsp.
Oil: for fryin of masalas
Onion: 500g
Salt: to taste

I got all these things and came back. I started the marination with curd, salt and red chilly powder and kept it aside for 2 hrs.
By the time I chopped onions. Now after the marination reaches a satisfactory state, put oil in a kadhai and add onions, ginger garlic paste and whole red chilies and saute it for few minutes.
After the browning of onions, add the mutton and mix it well on flame. Also add the rest of spices in the Mutton.  Let the mutton get cooked for 30-40 minutes in the kadhai...
After you find there is a good color in the mutton.. keep on stirring and check if it's cooked properly.
So, again a simple recipe in which just mix the ingredients at correct time and correct quantities and keep mixing.
The mutton Kassa is all set... 
Enjoy with fulkaas...

Happy Cooking!!!!

"Chicken Gizzard & Liver" in a Desi Way!! ** Kassa Kaleji**

Well as always, I am here with another dish on my week off.

"Kassa Kaleji"

Chicken gizzard is one of my favourites, so today I wanted to cook something with this.
So, Again me and my bike exploring the streets of Mumbai collecting ingredients for my dish.
I got..
Chicken Liver & Gizzard: 500g
Onions: 500g
Ginger Garlic paste: 1tspn
Oil: 60ml
Coriander Powder: 3 Tspn
Red Chilli Powder: 2 Tspn.
Turmeric Powder: 1 Tspn.
Cumin seeds: 1 Tspn
Red Chillies: 3
Salt: to taste
Green Coriander: for garnish

To start with I washed the chicken and marinated it with a mix of ginger garlic paste, red chilli powder, oil and salt. Then I covered and kept it aside.
I started with the chopping of onions & coriander. After these were chopped, the Kadhai was on the stove and oil into it.
After heating the oil I added the cumin and red chiilies to it, followed by the onions.
I kept on cooking the onions to a golden brown color and then added the chicken to it.
Now the work is very simple. Just keep on stirring without letting it settle at the base.
After around 20 mins. check if the chicken is well done, it must be.
Now your dish is all ready.. Garnish it with chopped green coriander and serve hot. Enjoy with steamed rice.
!!!!Its really more yummy when the dish is eaten hot!!!!
See you again next week....

"Happy Cooking!!!"