Monday, 31 March 2014

Avocado ice cream


Here I am sharing one simple ice cream recipe- avocado ice cream. Ice cream without ice cream maker but we can’t expect exact texture the taste will be great.
 Ingredients
1 avocado
¼ cup heavy cream
4-5 tbsp sugar
½ tsp vanilla essence

Preparation

Peel and cut the avocado into small pieces (use ripe avocado). Blend these pieces with heavy cream, sugar and vanilla essence. Keep in freezer for 6 hr. Whisk it with blender or hand mixer and keep again in freezer. Repeat this every 1 hour (2-3 times) to get nice consistency. 

Saturday, 29 March 2014

Pepper chicken roast


Today I am sharing three different chicken recipes first one Pepper chicken roast second Chicken fry and third one is Butter chicken.

In pepper chicken roast you can get nice taste of pepper because here I am used coarse powder of pepper corn and I didn't add chili powder. 




Ingredients
Chicken 6 pieces
5 green chili
3 garlic cloves
1 ½ inch ginger piece
2 ½ tsp pepper corn
¾ tsp cumin seed
1 tsp lemon juice
2 onions
1 tomato
½ tsp garam masala
½ tsp coriander powder
Salt to taste
2 tbsp oil

Preparation
1)    Mix pepper corn and cumin seed. Then make a coarse powder
2)   Marinate chicken with pepper cumin powder, salt and lemon juice
3)   Keep in refrigerator for 1 hr
4)   Heat oil in a pan and fry chicken pieces at medium flame.
5)   Once chicken fried nicely, take out from oil and keep aside
6)   Fry sliced onion in same oil. Add salt and mix well
7)   Blend green chili, garlic and ginger together to make paste
8)   Add this paste into onion and saute well till the raw taste goes
9)  Add tomato pieces. Saute well then add coriander powder and garam masala. cook for 3 miunute and add fried chicken pieces
10) Mix well and keep in low flame for 5 minute













Chicken fry

This is my family hit chicken fry because this reason I have to prepare same one every weekend :) . Main speciality of this dish is we are frying chicken by slow cooking. Yes other than normal chicken fry it will take time. We should fry this in low flame so meantime all the spices will coat on chicken very nicely. And you will get very tasty chicken fry.

Ingredients
1 kg chicken
8 dried red chili
6 garlic cloves
2 inch ginger piece
½ tsp turmeric powder
1 tbsp lemon juice
Salt to taste
3 tbsp oil
½ tsp pepper and fennel powder

Preparation
1)    Blend red chili, garlic, ginger, turmeric powder, lemon juice and salt. Make a fine paste
2)   Marinate cleaned and washed chicken pieces with this paste (I used small chicken)
3)   Keep in refrigerator for 2 hour
4)   Heat a pan and add oil. Fry all chicken pieces at low flame
5)   Sprinkle half of the pepper and fennel powder before frying other side
6)   Then sprinkle remaining powder
7)   Once both side fried well. Switch off the flame and serve hot

Butter chicken/ Murgh makhani

Butter chicken is one of the famous recipes in India and everyone have their own method of preparation. And here I am sharing with you how I cook butter chicken. More than cashews my family prefer almond so I added almond paste instead of cashew. I am much sure there will be difference between my cooking and yours. Would love to hear your ways of cooking.
Ingredients
400-500g boneless chicken pieces (I used boneless thigh pieces)
1 ½ tbsp yogurt
1 tsp garam masala
1 tsp chili powder
70 g butter
1 ½ tbsp minced ginger and garlic (ginger garlic paste)
2 onions (blend to make paste)
3 tomatoes
6 dried red chili
1 tsp coriander powder
1 tsp fennel powder
20- 25 cashews (I used almond)
1 tsp dried kasuri methi
1/3 cup milk cream
Salt to taste
Coriander leaves

Preparation
1)    This dish require some pre preparation
1)    Soak almonds or cashews in boiled water for half an hour then blend to make paste (blanch almond before making paste). Keep aside
2)   Soak dried red chili in boiling water for half an hour and then grind well. Keep aside
3)   Cook tomato in boiling water for 5-8 minute. Transfer in cold water and peel skin. Puree the tomato with blender. Keep aside
4)   Cut chicken into small square pieces and wash well. Marinate the chicken pieces with yogurt, chili powder garam masala and salt. Keep in refrigerator for 2 hour
2)   In a pot and melt butter. Then add marinated chicken pieces
3)   Chicken will start to ooze out liquid so it will be white in color but later it will clear
4)   Once chicken fried nicely (no need to cook well). Take out the chicken pieces and keep aside
5)    Once nice smell comes add ginger garlic paste. Saute well
7)   Add onion paste and saute well for 5 minute
8)   Add tomato puree then cook well
9)   Next add coriander powder, fennel powder, and salt
10) Saute well and add chili paste with little water
11)  Stir for 3 minute
12) Add chicken pieces and cook for 5 minute
13) Add cashew paste and some water. Close the lid and cook at low flame
14) Then add kasuri methi (make powder by rubbing with hand) and mix well
15) Finally add milk cream and coriander leaves. Stir well
16) Switch off the flame and serve hot with naan or rotis


























Thursday, 27 March 2014

Egg curry (Mutta curry)- simple way

One of my favorite egg curry that I used to prepare when feel so lazy and of course while running out off veggies or non veg items. 


Ingredients
2 eggs
2 finely chopped onion
1 tomato (diced)
1½ tsp ginger (chopped)
1½ tsp garlic chopped
3 green chili (chopped)
1 tsp red chili (heaped)
1 ½ tsp coriander powder
¼ tsp turmeric powder
½ tsp cumin powder + ½ gram masala (mixed)
¾ cup coconut milk
1 ½ -2 tbsp oil
Salt to taste
Coriander leaves

Preparation
1)    Heat oil in a pan then add all chopped veggies
2)   Saute well till it become soft
3)   Add all spices and salt. Saute until the oil clear
4)   Add water and close the lid. Cook for 5-8 minute
5)   Once it cooked mix well then crack eggs and add content into this (without disturbing)
6)   Close the lid and cook at low flame
7)   Mix slowly when eggs cooked well
8)   Add coconut milk and coriander leaves
9)   Mix and keep in low flame for 3 minute

10) Switch off the flame and serve hot with chapatti or rotis










Monday, 24 March 2014

Fish curry


This is not a traditional fish curry. Prepared in different way by adding roasted spices and garam masala. 
Ingredients
400g fish (cut into square pieces)
1 onion
1 tomato
6-8 shallots
3 garlic pods
1 inch ginger piece
2 green chili
1 tbsp coriander powder
¼ tsp turmeric powder
2 tsp red chili
½ tsp garam masala
salt to taste
2½ tbsp oil
Coriander leaves

Preparation

1)    In a pan dry roast coriander, 1 tsp chili powder, turmeric powder at medium flame. Once nice smell started spread lower the flame and fry till it change color (slight change). Turn off the flame and transfer
2)   Heat 1½ tbsp oil and add sliced onion. Saute well
3)   Blend shallot, green chili, ginger and garlic. Add this into onion
4)   Saute well till raw smell goes then add sliced tomato
5)   Saute well till tomato cook well
6)   Add roasted spice and some salt, mix well. Add garam masala saute well
7)   Add cleaned and washed fish pieces mix well and add some water
8)   Close the lid and cook at medium flame
9)   Once fish cooked well heat 1 tbsp oil in a separate pan and add 1 tsp chili powder(turn off the fame as soon).
10) Add this chili oil mixture into fish gravy then coriander leaves.
11)  Mix and keep in low flame for 2-3 minute
12) Serve hot with chapatti, rotis, rice, etc














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