Snacky Chicken

SNACKY CHICKEN

My kids don't want chilly in their food. But they love non veg. So I try this method which they love. This also goes good as snacks with drinks. 

Ingredients : 

Chicken : Half Kg

Onion : 250gm, sliced

Curd : 2 tbsp

Salt : as per taste

Haldi powder : 1tsp

Ginger : 2 tsp - crushed

Garlic Paste: 2 tbsp

Eno Powder - 1/2tsp

Garam Masala - 1tsp

Chart Masala - 1 tbsp

Whole spices for tadka 

Clove - 5 peices

Dalchini - 1 small peice

Big Cardamom - 5 peices

Small cardomom - 2peices

Black pepper - 10 -12 peices

Tejpatta - 2 peices.

Red chilli - 2 peices

Marination : In a bowl put washed - drained - chicken pieces and add one tbsp garlic paste, 1tsp ginger paste, salt as per taste, curd 1tsp and mix well. add the eno powder and mix again. Check the whole chicken should be well coated with marination. keep aside for one hour.

Preparation : In a flat bottom kadhai add three tbsp of refined oil. (If you prefer mustard oil you can use the same esp eastern India) let it heat. Add the whole spice enlisted above for tadka. Let it crackle. Add onion and fry on mild heat till it is tender and pink. Add marinated chicken and fry covering with lid in turns to soften the chicken. Once it fries a little add a tsp of turmeric (haldi) ,garlic paste and ginger paste and continue frying. After some time add the left one tbsp of curd and fry till its well mixed. Add garam masala poiwder and chaat masala powder and saute till the chicken is soft enough to eat. Your snacky chicken is ready.

Serve hot.

Aditya Sinha

Malai Paratha

Malai Paratha

Parathas are common , esp in winter season. Hear is one, which I prefer and have to wait for. One of the ingredient is malai residual when you are preparing ghee from malai.

Ingredients :

Malai Residual from ghee preparation : 1 cup
Wheat floor : 3 cups
Ajwain: 1tsp
Kalonji - 1 tsp
Salt as per taste

Preparation : 

Malai Residual : When preparing Ghee from Malai , don't burn the residual and stop removing ghee when the malai is still golden brown. Keep this aside.

Take the 3 cup of wheat floor and add 1 cup malai residual ajwain, kalonji and a pinch of salt. Knead with warm water. Make Parathas of the shape and size you prefer and enjoy hot with Chutney / Sauce/ Anchar or Bharta.

(This is rich and high in calories so good for kids)

Relish.

Aditya.

Aloo Palak

Aloo Palak Ki Sabzi

Normally in Palak (Spinach) ki sabji, we find that the palak is churned in mixie and paste is made before cooking. However, I feel that the Green Leaf vegetables should have its colour intact and should be cut course. This gives a fresh look and has natural aroma. So here is my way of cooking Aloo - Palak.

Ingredients -

Potato - 2 pieces - cut in small cubes
Spinach / Palak - 250 gm - Coarsely cut and washed
Jeera /Cumin - 1/2 tsp
Mustard oil - 1 tbsp
Tomato - 1 piece - cut in cubes
Green Coriander for garnishing
Turmeric powder - 1/2 tsp
Red Chilly - 1 whole
Salt as per taste.














Preparation :

In a shallow frying pan heat the mustard oil. Add cumin and red chilly to crackle . Add Potato cubes and fry on slow flame . When half cooked add spinach and saute for five minutes. Add salt as per taste . Cover the pan and let it cook for 2- 3 minutes. If there is water remove lid and let it dry.

Serve hot.

Aditya

Baigan Ka Bharta (Bihari style)

Baigan Ka Bharta (Bihari style)

Another style of Baigan ka Bharta from Bihar is where no potato or tomato is mixed. This is especially enjoyed with Khichri in Bihar.

Ingredients:

Brinjal : Two round brinjals

Mustard Oil - 1 tbsp

Green Chillies: One
Onion - Finely Chopped - One

Coriander leaves : finely chopped for garnishing.

Garlic Cloves: 10 – 12 cloves.

Preparation:

Roast the Brinjal on direct flame till it is fully cooked on a gas stove. Remove the burnt cover.  Let it cool down a little. After that mash the brinjal add chopped chillies and garlic cloves, chopped onion and salt as per taste. Add one tbsp of mustard oil and mix well. Garnish it with chopped coriander leaves and Coriander chatni.

Serve at room temperature with Khichri.

Aditya.

Baigan ka Bharta / Baigan Chokhaa

Baigan Ka Bharta / Chokhaa

Mashed Brinjal or Baigan ko Bharta ( as we call in Bihar) / Chokha (as in UP) is  a common dish in regular course and is prepared in various ways. I with discuss here the Bihari / Eastern UP style especially prepared  to have it with Bati / Litti .

Ingredients:

Brinjal : Two round brinjals

Potato :  Three (boiled and peeled)

Tomato: Three red

Green Chillies: One

Coriander leaves : finely chopped for garnishing.

Garlic Cloves: 10 – 12 cloves.

Preparation:

Roast the Brinjal and tomato on direct flame till it is fully cooked on a gas stove. (it can also be cooked on the cow dung cake fire if prepared for baati). Remove the burnt cover of the roasted vegetables. Let it cool down a little. After that crush the brinjal, tomato and potatoes together into a fine mix. Add chopped chillies and garlic cloves and salt as per taste. Garnish it with chopped coriander leaves and Coriander chatni.

Serve at hot or at room temperature.

Aditya.

Bharwa Karela

Bharwa Karela

Karela -- Oof -- Always a vegetable that's never relishes one to eat. But on the other hand , it has lots of medicinal value and should not be avoided. Kids should be developed to have a liking towards this. But how ? is always something ever puzzling.

Karela or Bitter Goud can be consumed in many forms, - Fried Karela (Karela Bhujia), Dry Sabji , Karela Pickels, Karela Chips, but the most commonly cooked form is the Bharwa karela.
Here is my method to have the same prepared.

Ingredients :

Bitter Gourd ( Karela ) : Big, Fluffy, Green - 4 to 5
Onion : Medium Size : 3-4 , Finely Chopped,
Green Mango (Keri) : 3 - 4  , Peeled & Finely sliced
Salt : As per taste
Saunf, Sarson, Jeera, - 1 tea spoon each, roasted and crushed
Turmeric Powder
Coriander Powder
Banarasi Rai : 2 pinch.
Mustard Oil for Frying

Preparation:

1. Properly Wash the Karela (Bitter Gourd) and Make a slit with a sharp knife in length on one side of it. Scoop out inside of the Karela carefully to avoid tearing of the corners. Put aside these empty Karelas in Salt Water for half an hour. Steam / Boil  thereafter for 5 mins. Remove from water and leave it aside to dry.

2. Stuffing : Put a little oil (3 tbsp) oil in a frying pan. In the hot oil put two pinch Banarsi Rai . Let it crackle. Put the chopped onion. When it turns pink add the materials removed from Karela  keep cooking. when these softens, add the powder spices - Sarson, Jeera and Saunf  add sliced green mangoes, turmeric powder, coariander powder and salt . Let it cook on slow heat till all get properly mixed. Let it cool.

3. Fill the stuffing in the empty boiled karelas. Fry them slowly in the frying pan till all the sides turn brown.
   ( If the stuffing comes out while frying , you can tie as roll by thin threads which can be removed after cooking is over. )

Enjoyn Bharwa Karela.

Aditya Sinha