Thursday, August 20, 2015

Koyla Chicken / Charcoal Chicken

1 kg chicken (with bones) cut into 12 pieces
2 tsp ginger garlic paste
1 cup whipped yogurt
1 cup fried onions - crushed
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp black pepper powder
Half tsp crushed chilli flakes
1 tsp zeera dhania (cumin/coriander seeds) powder
1 tsp garam masala powder
Whole garam masala (1 cinnamon stick, 2 cardamoms, 2 cloves)
4-5 kabab chini (cubeb seeds or tailed pepper seeds or all spice powder) coarsely crushed
2 star anise
1 bay leaf
7-10 roasted and ground cashew nuts
1 tbsp fresh cream
3-4 green chillies paste
A handful of cilantro and mint leaves - finely chopped
A few strands of saffron
2 tsp lemon juice
Salt to taste

A small piece of coal

For garnish:
Fresh cream
Roasted or fried cashew nuts
Fresh cilantro and mint leaves (Hara Masala)

Marinate the chicken with ginger garlic, yogurt, fried onions, turmeric, red chilli, black pepper, chilli flakes, zeera dhania, garam masala powder, green chillies, salt and lemon juice for an hour.

In a non stick deep bottomed pot, heat half a cup of oil, add the whole garam masala (fry for a minute) and then the marinated chicken. Fry on low to medium heat for about 5 to 10 minutes. Add a cup of water, cover and cook on medium heat, stirring occasionally. While you cook add rest of the ingredients, kabab chini, star anise, bay leaf, ground cashew nuts, cream, cilantro, mint and saffron.

Cook until the chicken is tender or when the oil starts to separate. This should take about 30 minutes! When the chicken is done, remove pot from heat and keep aside.

Now heat the coal on the stove until it becomes bright red in colour. Place the coal in a small aluminum cup just like the picture shown below...

And then place this cup in the middle of the cooked chicken in the pot and drizzle a teaspoon of oil or ghee (butter) on the coal. As soon as the coal releases smoke cover the pot with the lid immediately and leave untouched for 10 minutes. Let the smell of the coal incorporate completely into the chicken.

After 10 minutes, uncover the pot, and discard the aluminum cup and coal (make sure that the coal stops burning before you discard it).

Serve your Koyla Chicken topped with cream, cashew nuts and hara masala with naan or pulao!

Enjoy ;)

Thursday, October 17, 2013

Nargisi Kofte / Indian Meatballs Stuffed With Boiled Egg

Half kg Mince - Beef/Chicken/Lamb
1 egg - whisked
Turmeric - half tsp
Red chilli powder - 2 tsp
Cumin seed powder - 1 tsp
Coriander seed powder - 1 tsp
Garam masala powder - half tsp
Black pepper powder - half tsp
Ginger garlic paste - 2 tbsp
Roasted gram flour - 2 tsp
Roasted shredded coconut powder and poppy seeds- 1 tsp each (powdered)
Rice flour - 2 tsp
All purpose flour - 2 tbsp (you can add more if needed)
1 medium sized onion - chopped
2-3 green chillies
A few sprigs of both coriander leaves and mint leaves
Shan Seekh kabab masala - 1 tbsp (optional)
Salt to taste

6 boiled eggs

In a food processor blend all the above ingredients except the boiled eggs to a fine, even mixture. Take out the mixture in a bowl and refrigerate for about an hour or so. After cooling, make a patty with a small amount of mixture, enough to cover the boiled egg. Place the boiled egg in the centre of the patty in your palms and close the sides to seal the egg inside. Repeat with the rest of the boiled eggs. Now heat enough oil in a wok or a deep bottomed frying pan to deep fry the Koftas. Fry on low-medium heat for about 10-15 minutes so the mince is completely cooked from the inside as well. As soon as you achieve that color seen in the picture, its time to take out the koftas.

Slice them into half for a wonderful display :) You can serve Nargisi Koftas with Khatti daal and plain rice or with naans and yogurt chutney.

Have fun cooking!

Thursday, May 30, 2013

Sweet And Sour Chicken

Spice up your senses with this colourful Asian style dish! I was in the mood to cook some Chinese last night and so I browsed through a couple of recipes online and I found this one which is a famous Pakistani Chef's dish. It came out really well! I did a lil bit of variations in it and thought it gave more flavours to it. Enjoy :)

Chicken ½ kg - boneless cut into bite size pcs
Black pepper - ¼ tsp
Ginger garlic paste - 1 tbsp
Pure White vinegar - 1 tbsp
Egg - 1 beaten
Flour - 3 tbsp
Corn flour - 2 tbsp
Oil for frying
Salt to taste

For Sauce:
Oil - 2 tbsp
Ginger garlic paste - 1 tbsp
Green chili - 2 chopped
Spring onion - 1 chopped
Chicken stock - 1 cup
Pure White vinegar - 3 tbsp
Soya sauce - 1 tbsp
Sweet Chilli Sauce - 1 tbsp
Hot chilli sauce - 1/2 tsp
Sugar - 2 tbsp
Tomato ketchup - 3 tbsp
Corn flour - 1 tbsp mixed with little water
Green pepper - sliced and sautéed in oil
Onions - thinly sliced and sautéed in oil
Salt to taste

Cut chicken into bite size pieces and marinate with salt, black pepper, ginger garlic paste, white vinegar, egg, flour and corn flour for about half an hour in the refrigerator. After marination, deep fry in oil until golden brown in color. Remove from pan and keep aside.

To prepare the sauce; in a pan heat oil, add ginger garlic paste and green chillies. Stir fry for 2 minutes. Now add spring onions, chicken stock, white vinegar, soya sauce, sweet chilli sauce, hot chilli sauce, salt, sugar and tomato ketchup.

Cook till it comes to a boil. Lower the heat. Thicken sauce with corn flour paste. Now add the fried chicken and mix well. Finally add the sautéed Onions and Green Pepper and cook for another 2 mins.

Serve the chicken hot on a bed of steamed plain white rice!

To make it more sweet you can try other variations by adding pineapples or carrots to it.

Friday, April 19, 2013

Award!!! Yay

Just got an award!!! Thank you so much Loved your blog as well, please keep up the good work :)

Tuesday, January 22, 2013

Lahore Style Lamb Curry

4 tbsp oil
1 bay leaf
2 cloves
4 black peppercorns
1 sliced onion
Half kg boneless cubed lamb
Half tsp turmeric powder
1 tsp red chilli powder
1 tsp crushed coriander seeds
1 inch pc cinnamon stick
2 tsp ginger garlic paste
1/3 cup chana dal (yellow split peas)
2 tomatoes, quartered
2 fresh green chillies, chopped
A few sprigs of fresh coriander leaves
Salt to taste

Heat the oil in a wok or a large pan or pressure cooker. Lower the heat and add bay leaf, cloves, peppercorns and onion. Fry for about 5 mins, or until the onions turn golden brown.

Add the lamb, turmeric, chilli powder, coriander seeds, cinnamon, ginger garlic paste, salt, and stir-fry for about 5 mins over a medium heat.

Pour in 3 3/4 cups of water and cook by covering the pan until the lamb is tender (about 35-40 mins).

Put the chana dal into a large pan with a pinch of salt. Add water and then boil for 15 mins, until the dal is soft enough to be mashed.

When the lamb is tender, remove the lid and stir fry the mixture, until the oil separates from the curry.

Add the cooked lentils to the lamb and mix together well. Stir in the tomatoes, chillies and chopped fresh cilantro and serve hot with garlic or butter naans. :)

Tuesday, November 13, 2012

Easy Chicken Breast Stuffed With Feta Cheese and Red Peppers

2 Chicken Breasts cut into half horizontally
Salt and Pepper to taste
Lemon Juice - 2 tbsp
Dried Parsley - 1 tsp
Herbs De Provence - 1 tsp
Paprika Powder - Just enough to sprinkle
1/4 Cup - Crumbled Feta cheese
1 Red Bell Pepper - finely chopped
Fresh Parsley for garnishing
2 tsp Bread Crumbs
1 tsp Parmesan Cheese

Preheat the oven at 375 deg F.
First of all lay the chicken breasts flat in a ziploc bag and hammer or pound it with a rolling pin to make it thin. Be careful while you pound it, you might just end up making it too thin which we don't want.
Rub the chicken breasts with salt and pepper, lemon juice, dried parsley and herbs de provence.
On the middle of the breast spoon feta cheese and chopped red bell pepper. Then roll the breast tightly and secure the ends with a tooth pick so that the mixture doesn't escape out.
Now set these prepared chicken breasts onto an olive oil sprayed baking dish. Sprinkle with bread crumbs, fresh parsley, parmesan cheese and a teaspoon of olive on each of them.
Bake for 40 minutes at 375 deg F. If you feel its not done after the specified cooking time, then keep for an additional 5-7 minutes.

You can cut them into slices and enjoy your meal with a cool salad :)

Sunday, September 23, 2012

Amazon Gift Card Giveaway :)

Returning back to my blog after a long time! So, I thought why not proceed with a fun filled and exciting way.

Simply follow two rules:

Like my blog on Facebook and give me a reason why you like it!!! There'll be one lucky winner

By doing this you may win the Amazon Gift Card, YAYYY! Exciting eh?

Will be posting new recipes really soon! Contest open until 23rd November