Boondi Bhel with Crispy Paneer...!!!

Author: Siddhi Shirsat // Category: ,
Well Chaat items are loved by  all.But trying chaats at home rather then having them in stalls is fun sometimes specially when they turn out real tasty.I have posted lot of chaat items before in this blog and had not posted anything from past few months as i had covered mostly all from chaat items and dint have anything new to post, but recently i encountered with this boondi bhel with crispy paneer.Its a very unique and tasty chaat dish.Give it a try and i am sure you will love it.


INGREDIENTS:
  • 2 cups of fresh and crisp boondi(little salted boondis)
  • 2 cups fine yellow shev
  • 2-3 table spoon spicy green chutney
  • 2-3 table spoon sweet tamarind date chutney
  • 2-3 table spoon chopped coriander leaves
  • 3 tea spoon lemon juice
  • 2 tea spoon chat masala
  • 1 tea spoon chill powder
  • 100 grams paneer chopped in thin long slices
  • 1 table spoon besan(gram flour)
  • pinch of baking  soda
  • salt
  • oil

METHOD:


Take a bowl, add besan in it, little spicy green chutney,baking soda,salt n little water and make a thin batter.Dip the paneer cubes in it and shallow fry on both sides using little oil till crispy.Use a non-stick pan preferably.


Take a big bowl and add boondi and shev in it and mix them well.add chill powder, chat masala and toss them again.Add tamrind date chutney and green chutney and lemon juice,chopped coriander leaves and stir the mixture well.Add the chutneys according to your taste.


Add the fried paneer cubes and serve immediately.Add more chutney on top if required and serve.


NOTE: You can add finely chopped onion and tomato in it if you like.

Butter Chicken(Murgh Makhani)...!!!

Author: Siddhi Shirsat // Category: ,


"Butter Chicken" or "Murg Makhni" is one the most popular chicken gravy dish ordered in restaurants.Its mild flavor and rich creamy tomato flavored gravy gives it a nice taste.This is my version of butter chicken which i make frequently.Its very simple recipe and turns out very tasty, like the one we find in typical Punjabi restaurants:-)).Give it a try and i am sure you all will love this.


INGREDIENTS:
  • 500 grams boneless chicken pieces
  • 1 small onion finely chopped
  • 2 big onions cut into 4 pieces each
  • 3/4 cup cashew nuts
  • 1 table spoon charmagaz(melon seeds)[optional]
  • 3 garlic cloves chopped finely
  • 2 green  chillis finely chopped
  • white paste(grind 10 garlic cloves,1 small onion and 1 inch ginger piece into a fine paste)
  • 1-2 tea spoon chilli powder
  • 1 tea spoon tandoori masala
  • 2 tea spoon garam masala
  • 1 tea spoon turmeric powder
  • 1 tea spoon cumin powder
  • 1 tea spoon coriander powder
  • 1 tea spoon sugar
  • 2 table spoon lemon juice
  • 1 cup curd
  • whole spices( 4 pepper corns,1 cinnamon stick, 4 cloves, 3 green cardamoms)
  • 1 tea spoon kasoori methi
  • 2 cups milk
  • 2 table spoon cream(optional)
  • 1 cup tomato puree
  • 50 grams low fat butter
  • 2 table spoons chopped coriander leaves
  • 2 bay leaves
  • few drops of orange food colour(optional)
  • salt
  • oil
METHOD:
Apply turmeric powder and lemon juice to the chicken pieces. Take the white grinded paste and add chilli powder,tandoori masala,1 tea spoon garam masala and curd and mix it well. Apply this to the chicken pieces and marinate for 2 hours.Better if refrigerated.Soak cashew nuts in water for 1 hour and then grind them along with charmagaz to form a fine paste. Add little milk while grinding to get a smooth paste.


Now take the halves of 2 onions and cook them in boiling water for 5-6 mins or till they become soft. Cool them and then grind them along with whole spices(cloves,pepper corns, cinnamon n cardamoms) to fine paste. Do not use any water while grinding.


Now heat a non stick pan and add 2 tea spoon of oil. Add the chopped garlic and saute for 2 mins. Add chopped green chills,bay leaves and finely chopped onion and 2 tea spoon butter and saute for 3-4 mins till onion is done.


Now add the grinded onion-spice paste and saute for more 2-3 mins.Then add the cashew nut paste and saute more for 2 mins.Add more butter if required.When pastes are nicely sauted add the marinated chicken and saute it for 3-4 mins and then close and let it get cooked till done.


When the chicken is done add tomato puree ,salt and mix and cook for 2 mins. Add orange food colour in little milk and add. Add milk, cumin powder, coriander powder, chili powder(optional) ,sugar and kasoori methi.Stir well and cook for 2 more mins till it starts boiling.Add more milk to adjust the gravy consistency if required.Add cream and garam masala and cook for a min. Finally add the remaining butter in it and close the lid.Remove from flame and keep to rest for 10 mins.


Garnish with coriander leaves and cream and serve with hot nan or roti.


Preparation Time: 30 mins


NOTE: To make tomato puree, blanch 2-3 tomatoes.Cool and peel them and remove seeds.Grind them to fine paste. Heat the grinded paste and add 1 tea spoon vinegar, sugar and little salt in it.Heat till it boils and remove from flame.If you freeze this puree it remains for 2-3 weeks.

Sandwiched Chicken Bread Pizza...!!!

Author: Siddhi Shirsat // Category: , ,

This is a very tasty and easy to prepare snack. I have named it sandwiched pizza, cause the stuffing inside the bread is arranged in a pizza manner which gives the main taste to this snack.I am sure this snack will be loved by all .Vegetarians can skip chicken and use paneer or soya chunks instead it.

INGREDIENTS:

  • 4 hard crust breads (Pav)
  • 250 grams boneless chicken pieces
  • 1 table spoon ginger-garlic-chili-coriander paste
  • 1/2 tea spoon turmeric powder
  • 2 onions sliced
  • 2 green bell peppers sliced
  • 200 grams grated cheese
  • 1 tea spoon chili powder
  • 1 tea spoon garam masala(optional)
  • 2 tea spoon soya sauce
  • 1 tea spoon chili sauce
  • 2 tea spoon dry oregano
  • 1/2 cup tomato-chili sauce(or ketchup)
  • salt
  • oil



METHOD:


Apply turmeric powder and  ginger-garlic-green chilli-paste to chicken pieces and keep for 20 mins.Cook them till done.Shred them into small pieces.


Heat little oil in a pan and add sliced onion in it and saute it for 2 mins. Then add chopped capsicum and saute it for 3-4 mins till both are done.Now add the shredded cooked chicken in it and mix well.Add chilli powder, chilli sauce, soya sauce and garam masala and salt and stir well.Remove from flame.


Take each bread and give a cut to it in the center till the end.Apply tomato sauce on the lower inside side of it. Spread a layer of prepared chicken onion mixture on it.Sprinkle little dry oregeno on it. Then lastly sprinkle lot of cheese on it.


Grill it in a oven till the cheese melts and the sides of bread become light brown.Close it like a sandwich and serve hot.


Preparation Time: 20 mins


Burnt Garlic Noodles...!!!

Author: Siddhi Shirsat // Category: ,


This Burnt garlic noodles are normal Chinese noddles flavored with garlic.Here burnt garlic does not mean that garlic in it is burnt during preparation but its a special cooking technique used in mostly for Chinese cooking to give a nice taste and flavor to the dish.Here the garlic is cooked in oil for some mins on very low fire which gives the dish a very nice flavor and taste.This is a very simple recipe, but frying garlic on low heat makes it very tasty.So do try it.


INGREDIENTS:

  • 100 grams Hakka noodles
  • 1/2 cup thinly sliced carrots
  • 1 cup sliced cabbage
  • 1/2 cup sliced mushrooms
  • 1/2 cup chopped spring onions
  • 1/2 cup thinly sliced capsicum
  • 1 table spoon finely chopped garlic
  • 1/2 tea spoon pepper powder
  • 2 tea spoon soya sauce
  • 1 tea spoon chilly sauce
  • salt
METHOD:


Heat 5-6 cups of water in a vessel and when it starts boiling add little salt and 2 tea spoon oil in it. Add the noodles and let them get cooked for 5-6 mins till done.Then drain the water and keep them under running cold water for some time.Drain them and keep them aside.


Now heat a non stick pan and add 2-3 tea spoon of oil. Keep the heat very very low. Add the chopped garlic and saute it on very low flame for 5 mins till its flavor infuses in the oil. Saute continuously and keep the flame low.This process is very important as it gives the main flavor in it.


Now when garlic flavor is infused fully in the oil and it has turned light brown add chopped carrot and spring onion whites.Saute for a min and add chopped capsicum, mushroom, spring onion greens and cabbage.Saute them all on high flame for 2-3 mins.


Then add soya sauce, salt,chilli sauce and toss well. Add the boiled noodles and mix them well with the veges. Add pepper powder and toss again for few seconds.Add more seasonings if you like and toss on high heat for 2 mins.


Burnt garlic noodles are ready.Serve them hot.


Preparation Time: 15 mins

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