Chicken Cafreal...( Goan Special)...!!!

Author: Siddhi Shirsat // Category: ,


Chicken Cafreal is A very famous traditional chicken dish from Goa. Its a very popular dish in all the restaurants of Goa which serve Goan traditional food. Its consists of chicken pieces marinated in  a special herbs and whole spices paste and then cooked . The chicken pieces are also fried later to get the perfect taste and flavor.You can add the special Goan coconut vinegar to it to get the authentic Goan taste.




INGREDIENTS:

  • 500 grams big size chicken pieces(preferably leg pieces)
  • 1 cup coriander leaves
  • 7-8  green chillis
  • 2 inch ginger
  • 20-25 garlic pods
  • 1 tea spoon peppercorns
  • 2 cinnamon sticks
  • 5-6 cloves
  • 2 green cardamoms
  • 1/4 tea spoon cumin seeds
  • 1 seasoning spice cube or 2 tea spoon taste maker sauce
  • 1 table spoon coconut vinegar(optional)
  • 1/2 tea spoon turmeric
  • juice of 1 lemon
  • 1 tea spoon sugar
  • 1 table spoon tomato ketchup
  • salt
  • oil

METHOD:
Rub  turmeric powder,lemon juice,tomato ketchup and sugar,salt to the chicken pieces and keep for marination for 1 hour. Grind green chillis,coriander leaves, ginger, garlic, cloves,pepper corns,cinnamon,cumin seeds,seasoning cube or taste maker sauce and  cardamoms to a fine paste using little water.Add little salt if required.


Apply the ground green paste to the marinated chicken and keep for marination for more 1-2 hours.Better if kept in refrigerator for marination.


Heat a thick bottomed vessel and add 1 table spoon of oil in it. Add the marinated chicken pieces along with the marinated paste. Close it and let it get cooked for 20-25 mins till chicken gets cooked.


Now heat a griddle or  a pan. Spread 2 table spoons of oil all over it.Remove the cooked chicken pieces from the gravy and shallow fry them on all sides till light brown and fully done.Check the gravy consistency if its too much thin then heat the sauce more and reduce it and make thick. You can adjust the gravy  consistency to your requirement.Now add the fried chicken pieces in the gravy again and add coconut vinegar and cook it just for 1-2 mins and remove from flame.You can cook more and make the gravy fully dry also.


Serve hot.


Preparation Time : 25 mins

Prawns & Spring Onion Rice...!!!

Author: Siddhi Shirsat // Category: ,


Prawns and spring onion  is a very popular combo.So i am posting this rice recipe which is a very quick and tasty one. Its also flavored with curry and mint leaves which gives it a very nice aroma and taste. 






INGREDIENTS:


  • 1 cup medium sized prawns(cleaned and deveined )
  • 1 cup spring onion greens chopped
  • 1 cup spring onion whites chopped
  • 1 medium sized onion sliced
  • 2 tea spoon finely chopped garlic
  • 2 tea spoon finely chopped ginger
  • 2 tea spoon finely chopped green chilis
  • 8-10 curry leaves
  • 2 tea spoons soya sauce
  • 2 cups basmati rice cooked n cooled
  • 1/2  tea spoon turmeric
  • 2 tea spoon lemon juice
  • 1 table spoon chopped corainder
  • 1 table spoon chopped pudina(mint) leaves
  • salt
  • oil

METHOD:


Apply salt, turmeric and lemon juice to the cleaned and deveined prawns and keep aside for 20 minsHeat a non stick pan and add little oil. Add chopped garlic, ginger and green chillies,curry leaves  and saute for 2 mins till aroma comes. Now add sliced onion n spring onion whites and saute for 3-4 mins tilll done.


When onion are fully done add marinated prawns and saute for 3-4 mins. add spring onion greens and saute for 1 min. close n cook till prawns are done. Now add soya sauce and salt n mix well. Now add cooked basmati rice and mix carefully and toss for a min.Add chopped coriander and mint leaves and mix well and toss the rice for 2-3 mins. 


Serve hot.


Preparation Time : 15 mins

Chinese Manchurian Sizzler with Fried Noodles & Schezwan Rice...!!!

Author: Siddhi Shirsat // Category: ,



Sizzling is all about capturing the flavour of 'smoke' to enhance the taste and flavor of an dish or combo of dishes. This miracle happens in front of you when the sizzler plate is placed in front of you. When hot sizzling platter is served in front of you its a treat to your eyes also.Many of our favourite food combos can be served as sizzlers.Sizzlers are of different types like Indian Sizzlers,Italian Sizzlers,Chinese Sizzlers,Continental Sizzlers etc. Today i am starting with a very simple chinese sizzler which comprises of Gobi manchurian , Fried Hakka Noodles & Schezwan Rice.Try it as its a real treat for Chinese food Lovers.



INGREDIENTS:


For Gobi Manchurian:
  • 1 medium cauliflower
  • 3 table spoon maida
  • 31/2 table spoons + 2 tea spoons cornflour
  • 3-4 tea spoons soya sauce
  • 1 table spoon chopped garlic
  • 1 table spoon chopped ginger
  • 3 tea spoons finely chopped green chillis
  • 1 cup chopped spring onion greens
  • 2 onions finely chopped
  • 1/2 tea spoon pepper powder
  • 1 table spoons tomato ketchup
  • 1 tea spoon sugar
  • Oil
  • Salt
For Fried Noodles:
  • 200 grams cooked hakka noodles
  • 1 cup longly sliced capsicum
  • ½ cup thinly sliced carrots
  • ½ cup spring onion greens and whites chopped
  • 1 cup thinly sliced cabbage
  • 1 onion sliced
  • 2 tea spoon chopped garlic
  • 2 tea spoon chopped ginger
  • 2  tea spoon soya sauce
  • 1/4 tea spoon pepper powder
  • 1-2 tea spoons of vinegar
  • ½ tea spoon sugar
  • Salt
  • Oil
For Schezwan Rice:
  • 4 cups cooked rice(cooked before 2-3 hours)
  • 2  table spoons of schezwan sauce
  • 1 cup chopped cabbage
  • ½ cup thinly sliced capsicum
  • ¼ cup thinly sliced carrots
  • ½ cup sliced spring onions
  • 1 onion chopped
  • ½ tea spoon sugar
  • Salt
  • Oil
For Sizzler Assembling:
  • 1 sizzler iron plate with wooden base
  • few fresh cabbage leaves
  • 1 table spoon oil
  • few tiny butter cubes

METHOD:

Firstly to make gobi manchurian.Remove small florets from the cauliflower and clean them properly. Put little salt in medium hot water and keep it florets in it for 30 mins. Remove them and dry them on kitchen towel. Take a bowl add maida , 31/2 table spoons of cornflour ,salt and ¼ tea spoon pepper powder. Add water and make a thick batter. Heat oil in a kadai .Deep each cauliflower floret in the batter and deep fry them till crispy and little brown. Keep them aside.

Now to make the sauce. Heat a pan and add 2 tea spoon oil in it. Add chopped garlic , ginger and green chillis and sauté for 2 mins. Add chopped onion and sauté for some time more till soft and pink. Add soya sauce, tomato ketchup and mix. Add 11/2 cup of water and let it boil. Add 2 tea spoons of remaining cornflour in 2 table spoons of water and make a paste. Add to the boiling sauce and keep on stirring till the required sauce consistency of sauce is achieved. Finally add spring onion greens, pepper powder, salt and sugar.Close n cook for 2 mins and remove from flame. Keep this sauce and fried cauliflower  fritters aside, as they have to be combined before arranging the sizzler.

 To make fried noodles firstly heat a non stick pan. Add 2 table spoons of boiled noodles in it and stir fry for  4-5 mins till they are little brown and done. Remove and keep them aside on a kitchen towel. Heat a wok and add little oil. Add ginger and garlic and sauté for 1 min. Add chopped onion and sauté for 2 mins. Add carrots and capsicum and sauté on high heat for 2 mins. Add cabbage and spring onion greens and sauté for 1 more minute. Add soya sauce, salt and sugar and mix well. Finally add before tossed noodles and sauté on high heat for 2 mins.Add pepper powder and vinegar and toss for few seconds. Remove from flame and keep aside.

To make schezwan rice.Heat little oil in a wok and add chopped onion and sauté on high heat for 2 mins. Add chopped capsicum and carrot and sauté for 2 more mins. Add carrots and spring onions and toss for more 1 min. Add schezwan sauce and toss for more 2 mins. Add salt ad sugar. Now add the cooked rice and toss on high flame for 2-3 mins carefully. Schezwan rice is ready.

To assemble the sizzler now heat the manchurian sauce for 3 mins and add the fried cauliflower fritters in it and close and cook for 2 mins. 

Remove the iron sizzler plate from the wooden base. Put  2-3 table spoon of water on the wooden base and keep aside.Apply oil generously all over on the iron plate on both the sides and heat it on gas flame till it gets very hot.  Now  reduce the flame and arrange cabbage leaves all over on the heating iron plate. Arrange hot fried hakka noodles one one side of the base and schezwan rice on the other side. Fill the center with hot gobi manchurian.

Now place this iron plate on the wooden base carefully to sizzle and smoke. Serve immediately.
If u want more sizzle you can even put some butter cubes on the hot iron plate just before serving.
I removed the snap of sizzler after the sizzler got cooled a little or else the picture would have been unclear due to smoke.

Preparation Time: 45 mins
 

Til Khajoor Rolls(Sesame seeds & Date Rolls)

Author: Siddhi Shirsat // Category:





Wish U All A Very Happy Belated 'Makar Sankranti' & 'Pongal'. Wish u all had a wonderfull time.This is my 250th post so i am very happy posting a Sankranti special sweet recipe. During sankranti  sweets made of til (sesame seeds) & jaggery are enjoyed here. It has a reason behind it it, as Sankranti is always during winter season this sesame seeds are good to eat during winter. Many sweets are made using this sesame seeds and jaggery like ladoos, burfis etc.I am posting a recipe of sesame seeds and jaggery, but i have also added dates in it which make them more nutritious and healthy. As adding dates will decrease the amount of jaggery to be used and also increase its taste. Poppy seeds also adds to the taste and give them a nice crunch.They can be prepared in no time.


   
INGREDIENTS:

  • 1/4 cup sesame seeds (Til  )
  • 2 table spoons of poppy seeds
  • 10 seedless dates chopped finely
  • 1/2 cup jaggery
  • 4 tea spoon pure ghee
METHOD:


Heat a non stick pan and add sesame seeds and dry roast them on low fire for 3 to 4 mins. Now add 1 tea spoon of ghee and continue roasting them till aroma comes and they are done.They should become very light brown, do not allow them to get burned.Remove them from kadai and keep aside.Now add poppy seeds and roast dry for 2 to 3 mins. Add little ghee and again roast for sometime till they are done.Remove and keep them aside.


Heat a pan and add chopped jaggery and let it get melted.When its melted add sesame seeds and chopped dates.Saute and cook for some time till mixture gets mixed well. Do not allow the jaggery to get burned. when its mixed fully remove it from fire.


Grease a plate with ghee and put this mixture on it. Let it cool for 2 mins then grease hands with ghee. Remove little mixture from it and roll it in hands to form long fingers. Roll it in poppy seeds and keep aside.Handle the mixture carefully as it will be hot.You should not allow mixture to get much cooled, as it hardens when it cools and will be difficult to shape into rolls. When rolls are ready let them cool.


You can enjoy them, they remain fresh without refrigeration for 10 days.


Preparation Time : 20 mins

Irani Chicken Pulao...!!!

Author: Siddhi Shirsat // Category: ,

Irani food is very popular. Today i am posting a recipe of a very different type of Irani chicken pulao. This pulao is combination of 3 items. Here Saffron Rice is served with spicy chicken gravy and steamed chicken kheema balls. Its a very tasty combo.Give it a try and i am sure you all will like it.






INGREDIENTS:


For Saffron Rice:

  • 1 cup basmati rice
  • few saffron strands
  • 2-3 cinnamon sticks
  • 3-4 cloves
  • 4-5 peppercorns
  • 2-3 green cardamoms
  •  2 bay leaves
  • 2 table spoon milk
  • 1/4 tea spoon turmeric
  • 2 tea spoon pure ghee
  • salt

For Chicken Gravy:

  • 2 cups medium size boneless chicken pieces
  • 1 table spoon fresh ginger-garlic paste
  • 2 green cardamoms
  • 2 cinnamon sticks
  • 2 bay leaves
  • 2-3 pepper corns
  • 1 cup sliced onion
  • 1 tea spoon chilli powder
  • 1 tea spoon garam masala
  • 1/2 tea spoon cumin powder
  • 1/2 tea spoon coriander powder
  • 1/4 tea spoon turmeric powder
  • 2 tea spoon chopped corainder
  • salt
  • pure ghee

Steamed Chicken Kheema Balls:

  • 2 cups chicken kheema
  • 3/4 cup very finely chopped onion
  • 2 tea spoon finely chopped garlic
  • 2 tea spoon finely chopped ginger
  • 1 egg
  • pinch turmeric
  • salt

For Serving:

  • Caramelized Onion

METHOD:


First to make saffron rice.Soak saffron in milk. Wash the basmari rice and drain it and keep aside for 20 mins.Heat ghee in a pan. Add All the whole spices and saute for 2 mins. Add the drained rice and saute it for 2-3 mins. Add 11/2 cup of hot water and let it mixture get boiled. Add salt and turmeric powder.Then add the saffron milk and close and cook till the rice gets fully cooked and dry.


For chicken gravy. Heat a kadai. Add ghee and all the whole spices. Saute them for a while and add ginger-garlic paste and saute it for 1 min. Add the sliced onion and saute till they are light brown. Add the chicken pieces and saute them for some time. Add chill powder,turmeric powder, coriander powder, cumin powder and little water. Close and cook till chicken gets fully cooked.check the gravy consistency, add more water if required. When it starts boiling add garam masala, salt and chopped coriander.Cook on low flame for few mins and remove from fire.


Now to make kheema balls. Take the chicken kheema in a bowl.Add chopped onion, garlic and ginger ,salt,turmeric in it and mix well. Beat an egg well in a bowl. Add only 4 tea spoon of the beaten egg to the kheema mixture and kned it  well.Egg is added for binding.Shape this mixture into small smooth balls and keep aside. Heat 5 cups of water in a thick bottomed vessel. When the water starts boiling add the kheema balls.  Let them get cooked for 10 mins. When are done drain the water and keep the balls aside.You can use this water used for cooking kheema balls to make the saffron rice also.


Garnish the saffron rice with caramelized onions and serve with kheema balls and chicken gravy.


Preparation Time: 35 mins

Gnocchi in Creamy Cheese Sauce...!!!

Author: Siddhi Shirsat // Category: ,


WISHING A VERY HAPPY & PROSPEROUS NEW YEAR 2011 TO ALL MY DEAR BLOGGER FRIENDS...:-))....HOPE ALL UR DREAMS COME TRUE THIS YEAR...!!!
This is my first post o 2011...So i am posting a very special and unique Italian  recipe today...Its " Gnocchi  in creamy cheese sauce"...'Gnocchi ' are little dumplings made with either mashed potato and flour or semolina.They should be very light in texture and should not be overcooked.Ready made Gnocchis are easily available in stores but here i made them at home from scratch.Their combo with creamy cheese sauce is very tempting one.




INGREDIENTS:


For Gnocchi :

  • 250 grams potato
  • 1/4 tea spoon nutmeg powder
  • 7 table spoon flour
  • 3 tea spoon melted butter
  • salt

For Cream Cheese Sauce:

  • 4-5 mushrooms finely chopped
  • 1 table spoon plain flour
  • 2 table spoon butter
  • 1 onion finely chopped
  • 1 cup milk
  • 1/2 cup fresh cream
  • 3 table spoon grated cheese
  • 1 tablespoon chopped parsley or coriander leaves
  • 1/2 tea spoon crushed pepper
  • salt

METHOD:


Boil water in a big vessel and boil the potatoes till tender. Do not overcook them. Let them cool a little and then peel them and grate them using a very fine grater.Then add flour, salt, nutmeg powder, melted butter and mix. Kneed the mixture to a dough.They dough should be kneaded very lightly and should not be sticky.Add little more flour if the dough is sticky. When the dough is ready to be rolled make Gnocchis.


Now to shape the dough into Gnocchis divide it into 4 parts. Take a part on a floured flat surface and roll it into a 10" long and 3/4" thick roll. Take care not to over handle it as Gnocchis can become hard.Cut the roll into 1" long piece. Repeat it with the remaining dough.


Now take each 1' piece and take a folk. Gently, but firmly, press each piece against the tines of a fork to make ridges on the back side.Press it so that it widens and then roll it to form like a empty roll. Repeat it with rest pieces.


Now boil 10 cups of water in a big thick bottomed vessel and add  1 tea spoon salt in it.Drop 13-15 pieces of Gnocchi in it.After 2-3 mins the Gnocchi will rise to surface of boiling water that means they are cooked. Remove them and drain and keep aside.Repeat with remaining Gnocchis.


To prepare the sauce,heat butter in a pan. Add onion and mushroom . Saute till light golden.Add flour and saute for 1-2 mins on low heat,do not brown.Add milk and keep on stirring so that lumps are not formed. Add cream and mix well. Let it boil. Add little water or milk if the sauce is too much thick.Add salt, pepper powder and cheese and cook till cheese melts. Finally add parsley and mix. Add cooked Gnocchi and toss for 1 min.Remove from fire.


Serve Hot.


Preparation Time: 25 mins

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