Tuesday, November 20, 2018

AJ'S KITCHEN STORIES: Punjabi Chicken Curry INGREDIENTS:1.    500 grams of chicken skinned and cut into 1 inch pieces on the bone or boneless

2.   2 Tbs. of refined oil
3.   2 bay leaves
4.   4 green cardamoms
5.   1 black cardamom
6.   1 inch stick cinnamon
7.   3 to 4 cloves
8.   4 black peppercorns
9.   3 large onions chopped
    10. 1 Tbs. ginger paste
    11. 1 Tbs. garlic paste
    12. 2 Tsp. red chilly powder
    13. 1 Tbs. coriander powder
    14. 1/2 Tsp. turmeric powder
    15. 2 large tomatoes chopped
    16. 3 to 4 green chillies slit
    17. 1 cup Yogurt whisked
    18 1 Tsp. garam masala powder
    19. Salt to taste
    20. 1/2 cup finely chopped coriander leaves

        METHOD:
1.    Heat oil in a wok, add the bay leaves, both the cardamoms, cinnamon, cloves, peppercorns and onions and sauté till the onions turn golden brown in colour. (The colour of your dish will be determined how well you brown your onions)
2.   Add the ginger paste, garlic paste, red chilly powder, coriander powder and turmeric powder and sauté for two minutes. Add the tomatoes and salt and sauté for three to four minutes.
3.   Add the chicken pieces and fry on high heat for five minutes, or till the chicken is well browned. Add the green chillies. Add the yogurt and sauté for five more minutes or till almost dry.
4.   Add two cups of water and mix well. When the gravy comes to a boil, cover and cook till the chicken is almost done.
5.   Sprinkle the garam masala powder, mix well and cook for two to three more minutes.

Serve hot garnished with the coriander leaves and 1 Tsp. of beaten yoghurt, with rice or chappatis of your choice.

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Thursday, September 27, 2018



SRIRACHA CHICKEN



INGREDIENTS:

1.    1 kg chicken pieces (thighs, drumsticks and wings)
2.   3 Tbs.  mayonnaise
3.   2 Tbs. tomato puree
4.   5 Tbs. Sriracha hot sauce
5.   2 Tbs. garlic paste
6.   2 Tbs. ginger paste
7.   2 Tbs. honey
8.   1 Tbs. oil
9.   1 Tbs. sesame seeds (black or white)
    10. Salt to taste
    11. Finely chopped spring onions to garnish
    12. Juice of 1 lemon

METHOD:

1.    Take a large mixing bowl and add mayonnaise, tomato puree ,honey, Sriracha, oil, salt, and garlic and ginger pastes. Whisk well until combined properly.
2.   Then add all of the chicken pieces to the marinade.
3.   Mix thoroughly; making sure each piece is well coated with the marinade.
4.   Cover the bowl with cling film and leave to marinade in the fridge for at least two hours.
5.   Preheat the oven to 200 degrees centigrade.
6.   Place the chicken pieces, in a metal oven tray and keep any remaining marinade for basting.
7.   Cook for 30 minutes, at a temperature of 180 degrees centigrade and turn the chicken pieces over after every 10 minutes, sprinkle with sesame seeds, and baste with the remaining marinade. Cook for another 20 minutes or till the chicken is fully cooked, then remove from the oven and let the chicken rest for 10 minutes before serving. Serve the chicken with a squeeze of lemon and finely chopped spring onions.

You can serve this Sriracha Chicken with French fries and if you wish a dipping sauce.

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Tuesday, September 25, 2018



SCOTCH EGGS


INGREDIENTS:

1.    6 large eggs
2.   1 cup flour/maida
3.   1 cup breadcrumbs
4.   1/2 kg chicken mince/mutton mince/sausages (you can use any meat of your choice)
5.   2 Tsp. pepper powder
6.   1 Tsp. mustard paste
7.   2 Tbs. finely chopped spring onions
8.   2 Tbs. finely chopped garlic
9.   2 Tsp. paprika powder
    10. Salt to taste
    11. 1 egg for crumbing
    12. Oil for deep frying

Method:

1.    Soft boil the eggs for four minutes in water. Remove and keep in iced water.
2.   Put the mince in a mixing bowl, add spring onion, garlic, salt, pepper powder, mustard paste, paprika powder and mix well.
3.   Peel the eggs carefully.
4.   Place a piece of cling wrap on the work top, take a portion of the mince mixture and spread on it evenly. Place an egg in the center and coat the mince evenly around the egg. Shape into a ball making sure the egg stays in the center. Repeat the same for all the eggs.
5.   For the coating, break an egg into a bowl, add salt and whisk. Spread breadcrumbs on a plate.
6.   Heat oil in a wok.
7.   Dust some flour on the balls, then dip them in egg and then in breadcrumbs. Shake off the excess crumbs. Slide them into hot oil and deep fry in moderately hot oil till they are golden or till the mince is cooked. Drain on absorbent kitchen paper.
Cut into half, place on a serving plate and serve hot with a sauce of your choice.

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RAJMA MASALA



INGREDIENTS:

1.    2 cups rajma soaked overnight
2.   2 large onions chopped finely
3.   3 tomatoes chopped finely
4.   2 Tsp. jeera/cumin seeds
5.   1 Tsp. haldi/turmeric powder
6.   2 Tsp. red chilly powder
7.   2 Tsp. coriander/dhaniya powder
8.   1 Tsp. hing/asafoetida
9.   3 to 4 green chillies slit
    10. 1 inch piece ginger very finely sliced/julienned
    11. 3 Tsp. finely chopped garlic
    12. 1/2 Tsp. baking soda
    13. 2 Tbs. refined oil
    14. 2 Tbs. ghee
    15. 2 Tbs. amchur/dried mango powder
    16. 1 Tsp. garam masala
    17. 1/2 cup finely chopped coriander leaves
    18. Salt to taste


METHOD:

1.    Put the presoaked rajma beans in a pressure cooker. Add the chopped onions, tomatoes, green chilles, ginger and garlic. Now add the dry masalas. The red chilly powder, coriander powder, jeera, hing, haldi, baking soda, and the oil. Add water accordingly and salt to taste. Mix all very well.
2.   Close the lid and pressure cook this on slow flame for at least 40 minutes or till the rajma beans are fully cooked.
3.   Remove from heat, add the ghee, amchur powder and garam masala and mix well. Boil for 5 minutes, stirring and also mashing down some of the rajma beans with the ladel.
 Serve hot with sprinkling some coriander leaves,with rice or rotis of your choice.

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Friday, September 21, 2018



CHICKEN BHARTA


INGREDIENTS:

1.    500 grams chicken
2.   2 large onions finely chopped
3.   1/2 cup tomato puree
4.   4 to 5 black cardamom/bari elaichi
5.   3 to 4 green cardamom/choti elaichi
6.   4 to 5 bay Leaf
7.   3 to 4 cloves/laung
8.   2 Tbs. refined oil
9.   1 Tsp. jeera/cumin seeds
    10. 3 Tsp. ginger garlic paste
    11. 1 Tsp. red chilli powder
    12. 1 Tsp. coriander/dhaniya powder
    13. 1 Tsp. cumin/jeera powder
    14. 1/2 Tsp. turmeric/haldi powder
    15. 3 Tbs. cashew paste
    16. 1/2 cup curd/dahi
    17. 1 Tbs. kasuri methi powder
    18. 1 Tbs. butter
    19. 1 Tsp. garam masala powder
    20. 3 Tsp. fresh cream
    21. Salt to taste
    22. 1/2 cup finely chopped coriander leaves
    23. Few strands of finely julienned ginger

METHOD:

1.    Boil the chicken with all the whole spices (cloves, cardamom and bay leaf)
2.   Separate chicken from bones and retain the stock.
3.   Add oil in a wok, add cumin and chopped onions. Fry until brown.
4.   Make a smooth paste of ginger garlic paste, red chilli powder, coriander powder and cumin/jeera powder with water.
5.   Now add this paste to the frying onions and mix well.
6.   Add tomato puree, salt and then the separated boneless chicken into it.
7.   Mix well and add cashew paste and curd. Fry for 4 to 5 minutes, till you see the oil separating from the frying masala. Keep adding the chicken stock to this at regular intervals.
8.   Add kasuri methi to this.
9.   Mix all properly and add butter and garam masala powder into it.
    11. Switch off the flame and add the cream, mix all well.
    12. Garnish with coriander leaves and a few finely julienned ginger   strands.

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Thursday, September 20, 2018



CHANA POHA - NAGPUR STYLE




INGREDIENTS FOR CHANE

1.    1 cup Black chickpeas/red chana soaked overnight
2.   2 Tbsp. refined oil
3.   1 Tsp. jeera/cumin seeds
4.   3 medium sized onions chopped finely
5.   1 Tbsp. ginger garlic paste
6.   2-3 chopped green chillies
7.   1 Tsp. red chilly powder
8.   1/2 Tsp. turmeric/haldi powder
9.   1 Tsp. coriander/dhaniya powder
    10. 1 Tsp. garam masala/Maharastrian Goda Masala
    11. Salt to taste
    12. 1/2 cup finely chopped coriander

INGREDIENTS FOR POHA

1.    2 cups thick poha/flattened rice
2.   2 Tbs. refined oil
3.   7-8 curry leaves
4.   1 Tsp. mustard/rai seeds
5.   2-3 green chillies slit length wise
6.   3 onions finely sliced
7.   1/2 cup peas boiled
8.   1/2 cup boiled potatoes cut into very small cubes
9.   1Tsp. sugar
    10. 2 Tsp. lemon juice
    11. 1/2 Tsp. turmeric/haldi powder
    11. Salt to taste
    12. 1/2 cup finely chopped coriander leaves
    13. 1/2 cup bhujiya sev

METHOD FOR THE CHANE

1.    Soak black chickpeas/red chane overnight. Add water and salt to it and pressure cook it till soft. Reserve the water it has been boiled in.
2.   Heat oil in a wok. Add 1 Tsp. jeera/cumin seeds and when seeds splutter, add the chopped onions. Fry till  red in colour. Then add the ginger garlic paste and fry well.
3.   Add the green chillies and the dry spices (red chilly powder, turmeric, and coriander powder) mix all well and fry for a minute.
4.   Add boiled chickpeas/red chana and fry to 2 to 3 minutes. Now add 1Tbsp. of garam masala/or goda black masala and mix well. Add the left over water, salt to taste,mix well and let it simmer on low flame for 8 to 10 minutes.
5.   Remove from heat, garnish with coriander leaves.

METHOD FOR POHA

1.    Thoroughly wash poha with water.
2.   Leave it for 15 minutes until excess water is soaked.
3.   Heat oil in a wok. Add mustard seeds. Once they crackle, add the curry leaves, green chilies, and onions. Stir them well. Fry till onions are pink in colour.
4.   Then add the peas and potatoes, stir fry for 2 minutes. Then add turmeric/haldi  powder. Add 1 Tsp. sugar and the poha. Mix all well. Cover and cook for 2 to 3 minutes. Add salt to taste. Squeeze in the lemon juice. Garnish with coriander leaves.

Serve the hot poha with a ladel of the chane with the gravy,sprinkle bhujiya sev,chopped onions and coriander leaves.

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