LEMON PEPPER CHICKEN

Lemon pepper chicken is the name of several dishes found in cuisines around the world which includes chicken pepper and lemon. There are various kinds of recipes for making this dish. Here is a super quick and refreshing one enriched in lemon and pepper flavor, very simple and delicious.

Ingredients

For Marinade

1. Chicken 1 kg
2. Lemon juice 2 tsp
3. Garlic paste 1 tsp
4. Ginger paste 1 tsp
5. Black pepper 1 tsp (powder)
6. Curd - 1/2 cup
7. Salt to taste

For the curry

1. Bay leaf - 1
2. Black pepper - 5-6 pic
3. Garlic - 1 tsp (finely chopped)
4. Ginger  - 1 tsp (chopped)
5. Green chilli - 4-5
6. Cinnamon stick - 1/2 inch
7. Black pepper powder - 1 tsp
8. Salt to taste 
9. Lemon juice - 2 tsp
10. Water - 1/2 cup
11. Cornstarch - 1 tsp

Process

1. Wash and clean the chicken pieces and place them in a large bowl. Add lemon juice, garlic and ginger paste, black pepper powder, salt and curd. Give it a good mix and marinade for 30-45 minutes.

2. In a small bowl, add cornstarch with 2 tsp of water, mix well and keep aside.

3. Heat oil in  heavy bottomed pan, add cinnamon stick, bay leaf and black peppercorns. Saute for 30 seconds. Add chopped garlic and ginger and stir in high medium flame for couple of minutes.

4. Now add the chicken pieces and fry on each side for at least 10 minutes. The chicken should have golden brown texture. 

5. Add green chilli, black pepper powder and lemon juice. Stir and mix everything properly. Cover with a lid and cook for 15-20 minutes over low-medium flame.

 

6. When the chicken becomes tender add the cornstarch mixture and mix everything. Once the gravy reaches the desired consistency, remove the flame. Serve hot with steamed basmati rice. 

STRAWBERRY MILK SHAKE

Relishing the beauties till they last. Its season of all the beautiful berries. Made this yummy and quick strawberry milkshake by blitzing strawberries, milk, little bit of fresh cream and sugar. It needs very few ingredients to make this shake. Treat yourself with this classic rich milkshake made with fresh strawberries. 

Health benefits of Strawberries: 

1. Anti inflammatory
2. Boost immune Systems
3. Promote eye health
4. Anti-bacterial
5. Anti-aging benefits

Ingredients

1. Fresh strawberry - 8-10 (for 3 glasses)
2. Milk - Chilled 2 glasses
3. Sugar - as per your taste / or honey
4. Fresh cream - 1 tsp (optional)

Process

1. Add all the ingredients on a blender and mix well, except cream, if you are using them.

2. Pour on serving glasses, add cream at the top and let it cool on the refrigerator for 20-20 minutes.

3. Serve chilled strawberry milk shake.

Veggie Fingers

Veggie fingers is one of the most popular and attractive fast food, and most easiest one. It requires very less time for preparation and cooking. Delicious as well as healthy snack and you can use varieties of veggies of your choice or based on availability. Its always important to have veggies everyday for our health as veggie being the best source of proteins and vitamins. In this recipe of veggie fingers I have used potatoes, carrots, green peas and corns. Mixed vegetable mixture shaped into fingers, dipped in refined flour batter, rolled in breadcrumbs and deep fry, that simple it is. 

Ingredients

1. Boiled and mashed potatoes - 2
2. Grated carrots - 1/2 cup
3. Green peas - 1/3 cup (blenched)
4. Corn -1/3 cup (blenched)
5. Salt to taste
6. Corn Flour - 2 tsp
7. Pepper to taste
8. Bread crumbs - 1 cup
9. Oil for frying
10. Fresh coriander (chopped) - optional

Process

1. In a mixing bowl add mashed potatoes, grated carrots, corn and peas and mix well. Add salt and pepper also. 

2. Shape the mixture like finger.

3. In a small bowl, mix corn flour and water and make a paste.

4. Dip the veggie fingers one by one in the corn flour paste and then coat them with bread crumbs.

5. Heat oil and once the oil gets heated fry the veggie fingers till they become golden brown.

6. Drain the excess oil and serve hot with ketchup or any of your favorite chutney. 

CHICKEN MANCHOW SOUP

Soften and warm your stomach with this hot and spicy Chicken Manchow soup in your meal. Manchow soup is a soup popular in Indian Chinese Cuisine due to its easy preparation and hot spicy taste. Manchow soup is usually loaded with crunchy vegetables. Remember to use chicken breast in this recipe, if you are a vegetarian, you can skip the chicken part. Veg Manchow soup is just as satisfying as the chicken variant. The two secret ingredients which give this Chicken Manchow soup that amazing street style Chinese flavor are chopped green chillies and a little chopped coriander (I missed the corianders). Manchow soup without crispy fried noodles is like a good biryani without raita. So, dont forget to add some fried and crispy noodles along. Use can also use chopped spring onions based on its availability. 

Ingredients

1. Oil - 2 tsp
2. Chopped garlic - 1 tsp
3. Chopped ginger - 1 tsp
4. Green chilli - 1.-2 or as per your taste
5. Spring onions (optional) - 1/2 cup chopped
6. Onion - finely chopped 1/4 cup
7. Cabbage - finely chopped 1/4 cup
8. Carrot - finely chopped 1/4 cup
9. Chicken breast - diced into half inch or smaller pieces
10. Soy sauce - 2 tsp
11. Vinegar - 1 tsp
12. Pepper powder - 1 tsp
13. Corn flour - 2 tsp
14. Salt as per taste
15. Crunchy fried noodles 
16. Chopped coriander (as per availability)

Process

1. In a heavy bottomed pan, heat oi and add ginger, garlic, onions and spring onions, saute for 2-3 minutes and add chicken breast.

2. Chicken breast will cook fairly quickly. Saute it for a minute or so on high heat and add veggies along with salt and 3 cup of water. Bring this to a quick boil and then reduce the heat to a simmer.

3. In a bowl, whisk together soy sauce, vinegar, pepper, corn flour and 1/2 cup of water till no lumps are visible. Add this to the pot and keep stirring till the soup thickens up. Add green chillies and simmer for 2 more minutes. Add spring onions and chopped coriander (if you are using) and turn off the heat.

4. Pour on soup bowls and top individual servings with fried noodles and serve hot. 

LAL SAAG (Amaranth)

Bengali style Laal Saag is widely popular and a mouth watering dish of Bengal. In this preparation, chopped laal saag (also know as red spinach in some places) is cooked with onion, garlic and also with some potato or brinjal. The popularity and demand of this saag is more than other saag because of its amazing color and its nutritional values. This leaves are a good source of vitamin C and A, Iron and other essential minerals, besides being low in calories.

In different regions of India, Laal Saag is known by different names. In some places, it is known as Amaranth leaves whereas in few other places, it is also popular as laal palak. This delicious saag is used to prepare variety of dishes. It can be used in Dal or mixed vegetable stir fry etc. I have used simply onion garlic and some roasted peanuts for making this Laal Saag. 

Ingredients:

1. Lal Saag - 1 bunch
2. Nigella seeds (Kalo jeera / kalonji) -1/3 tsp
3. Salt to taste
4. Green chillies - 2-3 (slit)
5. Peanuts - 1 tsp
6. Onion - 1 (finely chopped
7. Garlic - 3-4 (finely chopped)
8. Oil for cooking

Process

1. Dry roast the peanuts and keep aside.

2. Cut and remove the roots of the saag, clean and wash properly using a strainer.

3. Add oil in a pan and add kalo jeera, cook for 30 seconds and add chopped onion, garlic and chillies and cook it till they become translucent.

4. Mix it well and cook it for 3-4 minutes in medium flame. Now add the roasted peanuts, cover and cook it for another 3-4 minutes in low flame. Add salt at and stir properly. 

5. Now add laal saag and mix it well with other stuffs. Cover and cook for 5-6 minutes or until the saag is done. 

6. Once done, serve it with plain rice. Or you can use Kasundi also along with steamed rice.

MOTICHOOR CUSTARD PARFAIT

Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations. Fusion food is a general term for the combination of various forms of cookery and comes in several forms. This Fusion dessert is made using Amraas Custard and Motichoor laddu. And trust me, this is the easiest dessert you can make and impress your friends and family.  

Motichoor Custard Parfait is a modern take on traditional Indian desserts. 

Ingredients 

1. Motichoor laddu - 6
2. Full cream milk - 1/2 litre
3. Amraas Custard powder - 2 tsp (you can use any flavor of your choice)
4. Sugar - 2-3 tsp (you can use as per your taste)
5. Almond and pistachio for garnishing
6. Marigold biscuits -6-8

Process

1. Heat full cream milk in a heavy bottom pan, when the milk comes to a rolling boil, simmer the heat and let it cook on low heat till it is reduced to half. Add cardamom powder and sugar.

2. In a bowl, mix custard powder and milk well ensuring there are no lumps left.

3. Add custard powder mix to the boiling milk and cook, stirring till it thickens, switch off the flame.

4. Crush the marigold biscuits using a blender and keep aside for using later.

5. Take serving glasses, add 2 tsp of powdered biscuits at the bottom and press them properly to avoid any air gaps. Then pour the hot custard, at least 2-3 tsp per glass. Now make the third layer with the crumbled motichoor laddos and pat on the table top to remove any airy gaps that may have formed. Sprinkle the nuts on the top and chill in the refrigerator.

Serve chilled Motichoor Custard Parfait.

BEETROOT & MULI ka PARATHA

Indians and their delicious experiments with Parathas are just an amazing combination. One such yummy paratha is Beetroot Paratha with Radish Coriander stuffing. The one unique thing in making this from normal chapattis is that you have to add grated beetroot or beetroot juice in the flour while making the dough. And then just follow the same procedure. If you love both beetroot paratha & muli ka paratha, then this is for you. A combo of both. Its not only delicious but healthy too. We enjoyed our Brunch today with these yummy parathas along with beetroot raita, mango pickle and coriander chutney. 

Ingredients :

(For the dough)

1. Whole wheat flour - 2 cup
2. Ghee - 1 tsp
3. Salt - a pinch 
4. Grated beetroot 2-3 tsp
5. Water - as required for the dough

(For the filling)

1. Grated radish - 1 cup
2. Salt to taste
3. Green chillies - 1 tsp (finely chopped)
4. Coriander leaves - 1 tsp (finely chopped)
5. Amchur powder or Chaat masala (optional)

Process

1. For making the dough, add all the ingredients mentioned under "For the dough" and make a soft dough for making parathas.

2. In a bowl add grated radish and the other ingredients mentioned under "for the filling" and make a give a good mix.

3. Make small balls from the dough (the same way we do for making any stuffed parathas), fill the stuffing and roll the same giving a proper shaped paratha. Fry them on hot tawa and add gree. Colorful beetroot paratha with radish stuffing is ready to serve.

For making beetroot raita (as seen in the picture), make simple raita and just add some grated beetroot and mix well, Pink raita is ready. You can serve these parathas with raita, pickle or any chutney.

ALOO TUK - Sindhi Recipe

POTATO - Is there anyone who doesn't love Potatoes?

Potatoes are hands down, one of the most versatile ingredients on the planet and they are perfectly delightful in any form. Tried this super crispy Aloo Tuk which is a Sindhi specialty. They are super crispy and perfect for evening snacks, the outset crust is so crisp whereas the inside is soft. 

Ingredients:

1. Baby Potatoes - 100 gram
2. Oil - for deep frying
3. Salt to taste
4. Black pepper - 1 tsp
5. Chat Masala - 1 tsp
6. Red chilli powder - 1 tsp
7. Fresh coriander leaves (optional)
8. Lemon juice - 1 tsp

Process

1. Rinse and wash the potatoes nicely and cut them into two. In a bowl, pour water, add salt and dip these potatoes for sometime. 

2. Boil them for 4-5 minutes and then with the help of knifes, press them a little to give a proper shape (flatten). 

3. Heat oil in a wok for deep frying. Deep fry potatoes in medium heat till they looks crispy and tender. Fry them in batches. Remove from oil and let them cool. Fry them again in the same oil till they are more crisp and golden brown in color. While double frying, add a few potatoes at a time and avoid stirring unnecessary as the potatoes will break and soak too much oil. Also second time frying must be done on high heat so that the potatoes become crisp.

4. Transfer the double fried potatoes in a big bowl and add all the spices. Mix well by shaking the bowl till the potatoes are coated evenly with the spices. . Sprinkle with some fresh coriander leaves and serve hot with tea or coffee.

Note : You can serve these Aloo Tuk with simple Dal rice also. It goes well.

Fish Curry in Kerala Style

Kerala Fish Curry is a delectable option to prepare for regular meal, if you love coconut based curries. This fish curry recipe comes with special additions of tamarind extract and curry leaves, simmered with fish and coconut paste. You can pair with simple steamed rice for an easy lunch menu.

Note - Boneless fishes are best to make this recipe. I have used Catla (Labeo catla), which is also known as the major South Asian Carp. We bong loves Rui Catla equally. 

Ingredients

1. Fish (cut into cubes) - 250 gram
2. Onion - 1
3. Tomato - 1
4. Green chillies - 2-3 (as per your taste)
5. Oil - 5-6 tsp
6. Coconut paste - 1/2 cup
7. Red chilli paste / powder - 1/3 tsp
8. Coriander powder - 1 tsp
9. Turmeric powder - 1/2 tsp
10. Salt to taste
11. Dry red chilli - 2
12. Mustard seeds - 1/2 tsp
13. Curry leaves - 2-3
14. Tamarind extract - 2 tsp
15. Water - 1 cup

Process

1. In a pan, heat oil and saute the fish pieces adding pinch of salt and turmeric powder. You can add raw fish pieces to the curry also, I have fried them little bit.

2. Make a paste of onion, tomato and green chilies and keep aside.

3. Heat the pan, add coconut paste and cook until golden brown. Add dry spices and cook for 2-3 minutes, keep stirring. Remove from heat and keep aside.

4. Heat oil in the pan and add dry red chilli, curry leaves and mustard seeds and fry until the seeds start spluttering. Add the onion tomato paste and coconut paste and fry until brown, stirring continuously. Add the tamarind extract and a cup of water, stir well and bring to a boil.

5. Add fried fishes or raw fish pieces (whichever you are using) and salt as per your taste and simmer for about 10 minutes. 

6. Serve hot with steamed rice.

CARROT KHEER / GAJOR'er KHEER

Carrot kheer is a delectable and welcome change to the regular desserts and is definitely one of the best healthy kheer. Its one of the easiest and quickest ways to make carrot kheer in under 30 minutes. This is a must try winter dessert recipe. 

Ingredients :

1. Carrot - 1 cup (boiled and mashed)
2. Ghee - 1 tsp
3. Milk - 2 cup (full cream)
4. Sugar - 1/2 cup or Jaggery
5. Cardamom powder - 1/4 tsp
6. Pistachios or any nuts of your choice

Process

1. Boil milk and reduce to half, when you are using full cream milk, it wont take much time. 

2. In a separate pan, add ghee and mashed carrot and saute for 5 to 10 minutes so that the raw smell of the carrot goes out. Add cardamom powder and pishachios or any nuts of your choice and mix well.

3. Now add the reduced milk in the carrot mix pan and add sugar or jaggery whichever you are using. Mix well and switch off the flame. Let it cool for some time.

4. Pour in the serving bowls and keep in the refrigerator for half-an-hour. Your winter dessert is ready to serve.

Date Palm Jaggery Milk Shake

Dates are a very healthy fruit to include in your diet. They are high in several nutrients, fiber and antioxidants, all of which may provide health benefits ranging from improved digestion to a reduced risk of disease. And two dates offer around 150-200 calories and will fire up your metabolism, stabilize your blood sugar, stop you reaching for the coffee and help your body produce vital melatonin later in the evening to help you sleep. By consuming at least two dates a day can boost your body with all this benefits.

I try to add two dates in my breakfast everyday since a long time, after knowing the benefits, may be not in the form of milk shake always. Today I have prepared this Date Palm Jaggery milk shake adding a little bit of Date Palm Jaggery (as the winter session is about to say GOODBYE, so I am using date palm jaggery in most of my dessert recipes these days). And the end result, we really enjoyed our milk shake. And you can also enjoy a virtual treat with these captures and please let me know in the comment section if you like the clicks. 

Ingredients

1. Dates - 4-5 (for 2 glasses of milk shake)
2. Date palm jaggery - 1/2 tsp (optional) - you can you honey or maple syrup also
3. Pre boiled toned Milk -  2 glass
4. Almonds - 3-4 

Process

1. Wash and clean the dates before using them. 

2. Put everything in a grinder and grind for a smooth shake.

3. Serve chilled or normal. You can add some pieces of almonds at the top for garnishing.

Mutton Kuzhambu

Chetinnad Mutton curry is also popularly known as Mutton Kuzhambu. This spicy meat curry is made with freshly ground and easily available spices with some grated coconut. It is served with idiyappams or steamed rice or simple chapati. This is highly popular in South India specially Tamil Nadu region. KULAMBU is basically a term used in place of curry or gravy, in Tamil Nadu, which is also referred to as KAZHAMBU.

Ingredients :

To dry roast the masala and make a paste

1. Coriander seeds - 1 tsp
2. Cumin seeds - 1 tsp
3. Black pepper corns - 1 tsp
4. Dried red chilli - 5-6
5. Cinnamon sticks - 2
6. Cloves - 2-3
7. Coconut pieces - 1 tsp
8. Onion - 1 (finely chopped)
9. Oil - to roast the onions

For the curry

1. Mutton - 250 gram
2. Oil - 2 tsp
3. Onion - 2 (finely chopped)
4. Green chillies - 3-4
5. Tomatoes - 2 (finely chopped)
6. Ginger garlic paste - 1 tsp
7. Salt - to taste
8. Fresh coriander leaves (optional)
9. Garam masala powder - 1/2 tsp
10. Water - 2 cup
11. Turmeric powder - 1/2 tsp

Process:

Making the masala paste

1. Heat a pan, add all the ingredients (except coconut pieces and onion) we have mentioned above under "To dry roast the masala and make a paste" and roast them for few seconds. Take them out on a plate, allow to cool down. 

2. Add coconut pieces into the pan and dry roast them until they turn slight brown in color. Transfer on a plate.

3. Now add the onions in the pan, add oil and mix well. Roast the onions until they turn slight golden color. Transfer on a plate and allow all the roasted ingredients to cool down.

4. Take a blending jar and add all the roasted ingredients into the jar, add some water and make them into a fine paste. Set the paste aside for later use. 

Cooking the mutton curry

1. Take a pressure cooker, add 2 tsp oil and heat properly. Add chopped onions and mix well. Add green chillies and saute until the onions turn soft. Add ginger garlic paste and saute to get rid of the raw smell. Add mutton pieces into the cooker, roast the mutton until the color of the mutton changes. 

2. Add chopped tomatoes, salt, turmeric powder and mix well and let it cook for 10 minutes ntil the tomatoes turn soft.

3. Now add the blended masala paste and give a good mix. Cook masala until oil leaves the sides. Add 2 cups of water and check the salt consistency. Add freshly chopped coriander (optional) and mix well. Secure the pressure cooker lid. One whistle on high flame and 3-4 on low-medium flame until mutton tenderizes. Switch off the flame and reduce the steam naturally.

4. Open the lid, add garam masala powder and stir well. Cook for more 3-4 minutes on low flame. 

5. Serve hot with steamed rice or simple chapati.

Bengali Style Chicken Curry or Robibar er Murgir Jhol

This Bengali Chicken curry or Robibar er Murgir Jhol is one such Bengali curry that can be cooked with very few ingredients and is extremely light on stomach. It is a no-fail recipe that is low on spices, yet tastes great with rice. This is a soul warming comfort food in Bengali homes. I remember my childhood days, we used to wait for Sunday to come soon, so that we can relish this Robibar er Murgir Jhol. 

Ingredients

1. Chicken - half kg
2. Cumin seeds - 1 tsp
3. Coriander seeds - 1 tsp
4. Salt to taste
5. Turmeric powder - 1 tsp
6. Chilli powder - 1 tsp
7. Potato - 2 medium sized (cut into two pieces)
8. Onion - 1 big (chopped)
9. Oil
10. Cardamom - 3 pods
11. Cloves - 2
12. Cinnamon stick - 1 inch
13. Bay leaves - 1-2
14. Grated garlic - 1 tsp
15. Grated ginger - 1 tsp
16. Water - 1 cup
17. Green chillies - 2-3 (as per taste)
18. Garam masala powder - 1 tsp
19. Fresh coriander leaves (optional)

Process

1. Wash and clean the chicken properly and put them in a big mixing bow. Add cumin, coriander, chilli powder and salt. Massage with your hands so the spices coat the pieces evenly. Cover the bowl and allow the chicken to marinate for 2 hours.

2. Peel the potato and cut it into halves. Peel the onion and slice three-fourths of the onion into thin slices and grate the remaining one fourth of the onion.

3. To start with preparing the chicken curry, place a heavy bottomed saucepan over medium high flame and add 1 tsp oil. When the oil heats up, add the potato and sprinkle 1/2 tsp salt and 1/2 tsp turmeric powder. Stir and fry the potato until mildly golden in color, about 2-3 minutes. Remove the potatoes from the pan to a separate bowl and set aside.

4. To the same pan, add remaining 1 tsp oil. Add cardamom, cloves, bay leaves and cinnamon stick, allow them to sizzle for a few seconds and then add garlic, ginger and grated onion. Stir and cook for 5 minutes to get rid of the raw smell. Then add the sliced onion. Sprinkle some salt and turmeric and stir. Allow the onion to cook and turn golden brown in color for 4-5 minutes.

5. Add the marinated chicken, stir to combine everything evenly and cook for 5 minutes, agter that add fried potatoes, water and green chillies and cook 15 minutes or until the chicken is cooked properly. 

6. Sprinkle some garam masala powder once the chicken is cooked. Garnish with fresh coriander leaves.

Serve hot with steamed rice. Sunday is sorted.