Cooking Dil Se...!!!

Chicken Burritos With Smoky Red Sauce...!!!!

Author: Siddhi Shirsat // Category: Kebabs N Rolls, Mexican Dishes

First of all i would love to congratulate " Team India " for winning the ICC World Cup yesterday .I am feeling very very happy for my country.
My todays post is dedicated to Indian Cricket Team:-)))

I had not posted any Mexican dish in this blog recently so today i a posting chicken burritos which are stuffed with a mildly spiced chicken stuffing and drizzled with smoky and spicy red sauce.These burittos are very filling as they contain rice, chicken and also cheese so they can be served as a main course item.

INGREDIENTS:

For Chicken Stuffing:

400 grams boneless chicken 1/2" pieces
11/2 cup fully cooked rice
5 table spoon butter
2 tea spoon chopped garlic
11/2 cup milk
2 table spoon maida(flour)
5 table spoons grated cheddar cheese
2 table spoon chopped pickled jalapeños or 2-3 chopped green chillies
2 table spoons chopped fresh coriander
salt

For Smoky Red Sauce:

6 ripe tomatoes
7-8 dry kashmiri red chillies
4-5 garlic cloves
1 tea spoon red chilli powder
1 seasoning maggi cube
3/4 tea spoon dry basil
3/4 tea spoon dry oregeno
3 table spoon tomato sauce
salt

For Tortillas:

11/2 cup maida(all purpose flour)
warm water
2 table spoon oil
salt

METHOD:

First to make the tortilla dough mix maida, salt and oil together. Then add warm water and kned it into firm and elastic dough.Wrap it into wet cloth and keep aside for 30 mins.Make small balls and roll each into big and thin chapati.Heat a griddle/tawa. Cook each rolled chapati for 1 min on one side and then turn and cook for 20 secs while reducing heat till light brown specs appear.Remove from heat and repeat the same with remaining dough.

Now to make smokey red sauce take each ripe tomato and piece it with a fork and roast them on naked flame for 3-4 mins each till they get black patches.Repeat the same with the kashmiri red chillis.Let them cool now.Now chop the tomatoes without peeling their skin, this will only give the sauce the smoky flavour.Now take chopped tomatoes and roasted chillis and all the other ingredients listed under smoky red sauce in a mixie. Add water and grind it into a smooth sauce.

Now heat a pan and add 1 table spoon butter. Add the prepared sauce and give it one boil.Cook till it becomes thick for more 2-3 mins.Remove it and keep it aside.

Now finally to make the fillling heat a pan and add the remaining butter.Add chopped garlic and saute for 30 secs.Add chicken pieces and saute them till they get slightly brown on various sides.Now close the lid and let the chicken get cooked for 5-6 mins. When chicken is done add maida and stir fry it for 1 min.Add milk and cook till the sauce gets thicker.Add grated cheese and cook for more 2-3 mins.Remove it from flame.

Now to the hot chicken filling add boiled rice, chopped jalepenos and chopped corainder and salt and mix well.

Now to assemble , place 3-4 table spoon of chicken filling on a tortilla, and roll them to firm rolls.Repeat it with other tortillas.Now heat a griddle and add butter and shallow fry the burritos till light brown on all sides.

Now drizzle hot smoky red sauce on them and serve them hot.

Preparation Time : 30 mins

Comments (4)

Garlic Butter Naan...!!!

Author: Siddhi Shirsat // Category: Breads N Rotis N Nans

My post on garlic butter naans was pending from last few months so i am posting it today. This naans are very easy and worth a try.They are perfect to enjoy with hot veg or non veg gravy of your choice.

INGREDIENTS:

200 grams flour(maida)
2 tea spoons of active dry yeast
2 table spoons of yogurt
2 table spoons of fresh course garlic paste
2 tea spoons of oil
2 table spoon of butter
1 tea spoon sugar
3 tea spoons of chopped corainder leaves
salt

METHOD:

Take 2 table spoons if warm water in a bowl, add sugar in it and mix well. Add yeast and close it and keep for 10 mins.Then bubbles will come and the mixture will rise.Take the flour in a big bowl, add the yeast mixture, salt,yogurt, 1 table spoons of garlic paste, oil and kned it using water if required to a nice soft dough.Kned it well for atleast 5 mins.

Take the dough ball and keep it in a warm place for 2 hours, thn the dough becomes double in volume.Now make balls from this dough and roll them into long medium thick naans. They have to be 3-4mm thick approx.

Heat a griddle or tawa(preferably cast iron one).Mix garlic paste and butter and make a mixture.Apply this mixture evenly to each rolled naan.Put each naan on hot tawa,it should be very very hot. Then the naan will start bubbling on top and get golden brown spots on the bottom.Now take the naan and put the uncooked side directly on the gas flame as we do for phulkas.Keep it for few seconds until u get charred spots.

Remove it from flame. Garnish with chopped corainder and serve hot with gravy of your choice.

NOTE: You can make plain naans similarly without using the butter-garlic paste.

Comments (13)

Mushroom Cheese Chili Toasted Sandwiches...!!!

Author: Siddhi Shirsat // Category: Burgers N Sandwiches, Evening Snacks, Mushroom Dishes

This Toasted sandwiches are very healthy and tasty ones.The uniqueness of this sandwiches is that in this I have added two layers of different healthy stuffings which makes them very filling.These toasted sanwiches will not only be loved by kids but also by adults.

INGREDIENTS:

For Stuffing 1:

1 cup grated carrot
1 cup grated beetroot
2-3 tea spoons white vinegar
1-2 tea spoon sugar
salt

For Stuffing 2:

2 cups sliced mushrooms
1 cup grated cheese
1/2 cup blanched sweet corns
1/2 cup capsicum slices(thin n long)
1/2 cup onion sliced
2 green chili's chopped
2 table spoon tomato ketchup
1 table spoon butter
2 tea spoon chili flakes
2-3 tea spoon chopped garlic
2 table spoon fresh cream(optional)
salt

Main Ingredients:

8-10 brown bread slices
butter
few pimento stuffed olives
toothpicks

METHOD:

Mix all the ingredients listed under stuffing 1 and keep aside for 20 mins.Then heat a pan and add butter in it.Add chopped garlic and saute for 2 mins, then add sliced onions and green chili's and saute till the onions turns brown.

Now add sliced capsicum, sweet corns and saute for 2 mins. Add sliced mushrooms and saute till they are done, close and cook for 2 mins.Add salt, tomato ketchup, fresh cream,chili flakes and mix well.Remove from fire and add grated cheese and mix.

Take the mixture of stuffing 1 and then squeeze it to remove all the water from it.Take bread slices and apply butter and then add a layer of mushroom cheese stuffing on it and on top of that stuffing add a layer of beetroot-carrot stuffing.Close it with the other bread slice.Apply butter on both the outer sides of the sandwich. Cut each sandwich into two triangles.

Heat a pan and toast this sandwiches till they are brown and crisp on both the sides.Take a toothpick and prick a stuffed olive on top of it and prick the toasted sandwich with it.

Serve hot.

Preparation Time : 20 mins

Comments (8)

Green Peas Burfi(Mutter Burfi)...!!!

Author: Siddhi Shirsat // Category: Sweets

HAPPY MAHASHIVRATRI To All My Dear Blogger Friends...!!!
On this auspicious occasion i am posting a very unique sweet recipe.I am saying its unique as this sweet is used making a vegetable ie green peas.Green peas gives this sweet a very nice taste as well as a nice colour naturally.

INGREDIENTS:

200 grams fresh green peas
150 grams sugar
100 grams milk powder
50 grams cashew nut powder
1 tea spoon vanilla essence
1 cup almond chopped
1/2 tea spoon cardamom seed powder
2-3 tea spoons of pure ghee

METHOD:

Heat water in a vessel and add the green peas and let them get cooked fully.Now cool them and remove thin cover of each green pea.Removing this cover is important as it gives a smooth paste later.After removing the peels grind this boiled mutter to a very fine paste using very little water.There is one more way to remove peels of green peas. Put this hot boiled green peas in 'puran yantra'.After putting this mutter in puran yantra the peels gets separated and a thin paste is obtained. For those who do not know what is 'puran yantra' , its a vessel used to make puran for puran polis.

Now heat a non stick pan and add 2 tea spoon ghee and add the mutter paste and saute it for 3-4 mins.Then add sugar and mix it.Sugar will melt and the mixture will change colour to dark green paste. Let it get cooked for 5 mins.

Now add the milk powder, cashew nut powder and vanilla essence and mix well.Mixture will again change colour to light green and will start getting thicker.Saute it till it forms a ball.Add cardamom powder and mix it and let the mixture form a ball.

Grease the back side of a plate with ghee. Pour the cooked mixture over it and spread it over it uniformly using a greased small flat plate.Sprinkle almond shivers on it and press gently. Let it get cooled for 20 mins. Cut it into deisired shape and serve.

They remain fresh without refrigeration for 10-12 days.

Preparation Time: 30 mins

Comments (10)

Garlic Buttered Squids(Calamari)...!!!

Author: Siddhi Shirsat // Category: Seafood Recipes, Starters

Squids or Calamari are one of the most famous seafood items. This Garlic buttered Squids is a very popular dish in restaurants. Its a very simple and quick to prepare, but the outcome is very tasty and delicious seafood starter.

INGREDIENTS:

2 cups squids ( cleaned and cut in rings)
2 table spoon butter
1 table spoon finely chopped garlic
2 tea spoon ginger-garlic paste
1/2 tea spoon turmeric powder
1/2 tea spoon pepper powder(optional)
1 table spoon finely chopped coriander
salt
oil

METHOD:

Apply salt, turmeric and ginger-garlic paste to the squid rings and keep for marination for 20 mins. Heat oil for deep frying in a kadai. Fry all marinated squid rings in it till light brown and done.Drain them on a oil absorbent paper.

Heat a non stick pan and add 1 tea spoon oil in it. Then add 1 table spoon butter and when it melts add chopped garlic and saute it till it turns light brown and and butter is nicely flavored with garlic.Now add fried squid rings and toss them for 2 mins. Add the remaining butter and pepper powder and toss them again till the butter melts and coats them properly.

Add the chopped coriander leaves and toss and remove from flame.Serve them hot.

Preparation Time : 20 mins

Comments (5)

Mushroom Wraps in Creamy Spinach Sauce...!!!

Author: Siddhi Shirsat // Category: Kebabs N Rolls, Mushroom Dishes

Mushrooms n spinach is a awesome and healthy combo. This mushroom wraps in spinach sauce is a tasty and healthy one pot meal. If you want a change from your regular food then do try this continental dish .

INGREDIENTS:

For Mushroom Stuffing:

1 cup finely chopped mushrooms
1 onion finely chopped onion
2 table spoon finely chopped cabbage
3-4 table spoon grated cheese
1/4 tea spoon pepper pwoder
1 green chilli chopped
1/2 tea spoon ginger- garlic paste
salt
oil

For Pancakes:

3-4 cup maida( plain flour)
11/4 cup milk
1/4 tea spoon pepper powder
pinch of baking powder
salt

For Spinach Sauce:

1 1/2 cup chopped spinach
21/2 cups milk
2 table spoon cornflour( or maida)
2 table spoon butter
1/4 tea spoon pepper powder
salt

Other Ingredients:

2 table spoon tomato ketchup
2 tea spoon red chilli sauce
2-3 table spoon cheese

METHOD:

For the pancakes sift maida, baking powder and salt together. Add pepper powder and milk and beat well to get a smooth batter of pouring consistency . Keep aside for 10 mins.Now to make pancakes heat a non stick pan. add 1 tea spoon oil over it.Sprinkle a pinch of salt over it. Take a wooden spoon and spread oil n salt all over the pan.

Now remove the pan from fire and pour 1/3 cup of batter on it and tilt the pan so that the batter spreads to a thin pancake. Now keep the pan back on fire and let the pancake get cooked till edges turn brown.Turn the pancake and cook it for 1 min.Make 3 -4such pancakes and keep them aside.

For the stuffing heat 2 tea spoon oil in a pan.Add onions and saute them for 2-3 mins.Then add mushrooms and saute for more 3-4 mins.Add green chillis and ginger garlic paste and mix well.Add chopped cabbage and stir fry for more 2-3 mins.Add salt and pepper powder. Remove from fire and add grated cheese and mix and keep it aside.

Take one pancake with light side on top.Mix tomato sauce and red chilli sauce.Spread one tea spoon of the tomato-chilli sauce mix on it. Then spread 2 table spoon of mushroom stuffing in a row on top.Then roll the pancake to get a tight roll, seal it with tomato sauce.Now turn the roll and keep the joint side down.Cut each roll in 2 pieces each of about 2 inches long. Keep them aside.Repeat this with all the remaining pancakes and stuffing.

Now for the spinach sauce heat 2 table spoon of butter in a heavy bottomed kadhai.Add chopped spinach and stir for 2-3 mins till the water dries up .Add cornflour or maida and stir for 1 min.Add milk and stir continuously till it boils and thickens. Add salt and pepper powder and stir.Simmer on low heat for 2-3 mins to get thin pouring sauce which coats the spoon.Remove from fire.

Take a Over proof glass serving dish. Spread 1/4 of the spinach sauce in it. Arrange the mushrooms rolls on top. Spread the remaining sauce on top to cover the rolls completely.Sprinkle grated cheese on top.Bake at 200 degrees for 10-12 mins.

Serve with toasted bread to make a complete meal.

Comments (6)

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

Author: Siddhi Shirsat // Category: Chicken Dishes, Goan Dishes

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

Comments (7)

Prawns & Spring Onion Rice...!!!

Author: Siddhi Shirsat // Category: Prawns Dishes, Rice Dishes

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

Comments (1)

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

Author: Siddhi Shirsat // Category: Indo-Chinese/Chinese Dishes, Sizzlers

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

Comments (9)

Til Khajoor Rolls(Sesame seeds & Date Rolls)

Author: Siddhi Shirsat // Category: Dry Snacks

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

Comments (12)

Irani Chicken Pulao...!!!

Author: Siddhi Shirsat // Category: Chicken Dishes, Pulavs N Biryanis

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

Comments (11)

Gnocchi in Creamy Cheese Sauce...!!!

Author: Siddhi Shirsat // Category: Italian Dishes, Pastas N Pizzas

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

Comments (8)

Crispy Baby corn Fritters...!!!

Author: Siddhi Shirsat // Category: Evening Snacks

This baby corn fritters are perfect during this chilling winter season. Red chili paste and curry leaves give them a nice flavor and taste. Enjoy with crispy fritters with a cup of hot coffee or tea.

INGREDIENTS:

100 gram babycorns
1 table spoon rice flour
2 table spoon besan flour
1 table spoon kashmiri chili paste
2 tea spoon ginger-garlic paste
3 table spoon chopped coriander leaves
2 tea spoon lemon juice
8-10 curry leaves
1/2 tea spoon sugar
salt
oil

METHOD:

Take each baby corn and slice it vertically into 3-4 thin slices. Then chop each piece into two halves. Repeat it with rest of the baby corns.

Take this chopped baby corns into a bowl. Add kashmiri chilli paste, ginger garlic paste, sugar, salt, coriander leaves, lemon juice and mix it properly so that it coats all the baby corn pieces.Then add rice flour, besan and hand torn curry leaves and mix it properly so that the flour mixture coats the baby corns nicely. Do not add any water while mixing it.

Heat lots of oil in a kadai. Make small fritters of the mixture and deep fry them till crispy and golden brown.

Serve them hot with tomato ketchup or green pudina chutney.

Preparation Time : 10 mins

Comments (14)

Mackerel Rechado...!!!

Author: Siddhi Shirsat // Category: Goan Dishes, Seafood Recipes

Goan Cuisine is influenced a lot by Portuguese cuisine . Many popular seafood recipes like balchao, vindaloo etc have the Portuguese impact on them. 'Fish Rechado' is one such dish.Rechado masala pronounced as 'reshad' is a spice paste prepared using coconut vinegar.It is can be used as stuffing for many fishes, like pomfret, mackerel,red snapper,salmon etc. Today i am posting the recipe of "Mackerel Rechado" which is the most famous among all fish rechados.

Rechado Masala

INGREDIENTS:

25 kashmiri dry red chillis
5 green cardamoms
7 cloves
8 pepper corns
2 inch cinnamon
1 tea spoon cumin seeds
20 garlic cloves
2 inch ginger
1 cup coconut vinegar
2 onions sliced
oil
4 big size fresh mackerels
4 table spoon lemon juice
2 table spoon rice flour
1 tea spoon sugar
salt

METHOD:

Soak Kashmiri red chilli's and all the whole spices in coconut vinegar for overnight or min 8 hours. Heat a little oil in a pan and saute onions till brown in it Cool them.Grind the soaked spices and chillies along with garlic cloves,ginger and fried onion to fine and smooth red paste.Use coconut vinegar used for soaking to grind it, do not add any water.Add little salt and sugar and grind again for a while.

Heat 2 tea spoon oil in a non stick pan and add the spice paste. Saute it with stirring continuously for 5-6 mins , do not allow it to get burnt.Let it cool. Rechado masala is ready. It remains in refrigerator for a month also.

Clean the mackerels properly. Remove the head and tail and give it slits on both sides. Cut 2 pockets on both the sides below the fish bone and clean it from inside. This pockets can be used to stuff spice paste also.

Rub salt, lemon juice and turmeric properly on the cleaned mackerels and keep them aside for 20 mins.
Now Take each mackerel and stuff the rechado masala in both pockets and also rub the paste on both the slitted sides of them. Now dip this stuffed mackerel in rice flour and coat it evenly with it on both the sides.Repeat it with all the other mackerels.

Heat a griddle and add oil in it. Shallow fry this stuffed mackerels till nice brown and crispy. Serve hot with rice and fish curry.

Preparation Time : 30 mins

NOTE:
1)Well i have a nice option for my vegetarian friends. They can stuff this spice paste in lady finger(okra) and make it. 'Lady finger Rechado ' is a very famous vegetarian version of it.
2)You can make this spice in bulk and keep in refrigerator. It remains good for a month in it as no water is used in it and coconut vinegar is a very good preservative.
3)Use this same paste to make pomfret or any other fish rechado.

Comments (7)

Penne in Roasted Bell Pepper Sauce...!!!

Author: Siddhi Shirsat // Category: Italian Dishes, Pastas N Pizzas

Pasta in roasted bell pepper sauce is one of the most famous pasta. The flavour of roasted peppers give it a nice flavour and taste. I have altered the traditional recipe with few changes.

INGREDIENTS:
2 cups penne pasta
2 red bell peppers chopped roughly
1 medium sized carrot sliced
1 big size onion sliced
1 table spoon chopped garlic
1 tea spoon chopped green chillis
1 small onion diced
1/2 cup blanched sweet corns
1/2 cup chopped bell peppers
1/2 cup chopped baby corns
1 cup tomato puree
1 table spoon butter
1/4 cup pimento stuffed green olives
1 tea spoon Italian mixed herbs
1/2 cup grated mozzarella cheese
2 tea spoon chili flakes
1/4 tea spoon crushed peppercorns
2-3 table spoons olive oil
salt

METHOD:
Spread the chopped red bell peppers, carrots and sliced onion on a baking tray and sprinkle olive oil and little salt on them and bake them for 15 mins at 180 degrees.Cool them and then grind them using little water to fine paste.

Boil water in a big vessel and add little salt and oilive oil. Add the pasta and cook for 7-8 mins till its 'al dente'.Drain it and spinkle some olive oil and keep the cooked pasta aside.

Heat little olive oil in a pan and add chopped garlic and green chillis and saute for 2 mins. Then add diced onions and chopped bell peppers.Add the sweet corn kernels, tomato puree and mix it well.Add the roasted pepper sauce to it and cook for 2 mins.

Add salt, peppercorns, olives, and chili flakes.finally add grated cheese and cook till it melts in the sauce. Now add the cooked pasta, mixed herbs and toss for some time. finally add the butter and remove from flame.

Garnish with stuffed green olives and sprinkle little EVOO and serve hot.

Comments (5)

.

.

Followers

WHATS IN THE MENU...!!!

Beverages & Summer Drinks

biryanis N Pulavs

Bread/Naans/Rotis

Breakfast Items

Burgers & Sandwiches

Cakes N Cookies

Chaats

Chicken Dishes

Chocolate Items

Desserts

Dosas N Idlis

Munchies/Dry Snacks

Egg Dishes

Evening Snacks

Fasting Day Dishes

Festival Dishes

Goan Dishes

Gravy Dishes

Ice-Creams N Puddings

Indo-Chinese/Chinese

Italian Dishes

Kebabs N Rolls

Mexican Recipes

Middle Eastern/Arabic Dishes

Mushroom Dishes

Noodles

Pancakes

Paneer Dishes

Parathas

Pizzas/Pastas

Pastries/Puffs/Pies

Rice Items

Seafood Dishes

Sizzlers

Soups

Street Food

Starters

Sweets

Thai Dishes

Search This Blog

Labels

Blog Archive

A Warm Welcome...!!!

Yummillicious...!!!

Visitors...!!!

What's New...!!!

Content Disclaimer...!!!

Copyright Policy...!!!

Feedjit

twitter

HIT COUNTER