Cooking Dil Se...!!!: July 2010

Chicken Satay With Peanut Sauce...!!!

Author: Siddhi Shirsat // Category: Chicken Dishes, Starters, Thai Dishes

From past many days i had not posted any dish from Thai cuisine so i am posting today the famous starter from Thai cuisine " Chicken Satay".....This most popular starter is very easy to prepare...i have used few spices to make it little more spicy then usual, you can skip them if you do not want it spicy....Enjoy this tasty starter with peanut sauce, its a very kewl combo...:-)

INGREDIENTS:

FOR CHICKEN SATAY:

250 grams boneless chicken breasts( cut in thin long strips)
1 table spoon fresh garlic paste
1-2 tea spoon brown sugar(demerera sugar)
1 table spoon lemon juice
1-2 table spoon thick coconut milk
2 tea spoon soya sauce
1/2 tea spoon cumin powder(optional)
1 tea spoon coriander powder(optional)
1 tea spoon chilli powder(optional)
1/4 tea spoon pepper powder(optional)
salt
5-6 satay sticks

FOR PEANUT SAUCE:

1 cup roasted peanuts
1 cup coconut milk
2 tea spoon brown sugar
2 tea spoon soya sauce
1/4-1/2 tea spoon chilli powder
1 tea spoon lemon juice(optional)
2-3 garlic cloves
2 tea spoon butter
1 tea spoon oil
salt

METHOD:

Take the chicken strips in a bowl. Add garlic paste, salt,brown sugar,lemon juice,soya sauce, all the spices and coconut milk and mix.Apply it well on the chicken strips.Keep it for marination for an hour or two in a refrigerator.

After marination thread the marinated chicken strips into satay sticks.Heat a griddle plate and put little oil on it.Place the threaded satay sticks on the griddle plate.Pour some of the excess marinade over the chicken and cook on all sides till cooked and fully brown.

For peanut sauce put roasted peanuts in the grinder and pulse them to fine pieces then add brown sugar,soya sauce,chilli powder,garlic cloves,butter, oil and little coconut milk.Grind it to fine paste, add remaining coconut milk and grind it until you get a fine paste of saucy consistency

Serve hot chicken satay with this peanut sauce.

Preparation Time: 30 mins

Comments (10)

Choley-Bhature...!!!

Author: Siddhi Shirsat // Category: Evening Snacks, Gravy dishes

Choley along with bhatures is a very special combo from punjabi cuisine...Its one of the famous breakfast in north india....Even i am a big fan of this unbeatable combo...so i decided of posting it. There are many versions of choley which i prepare but today i am posting the punjabi version of it which goes very well with bhature.So njoy this tasty combo:-))

INGREDIENTS:

FOR CHOLEY:

2-3 cups chikpeas(Soaked for 8 hours and then pressure cooked till done)
2 sliced onions
1 cup paste of raw onions(may be 2-3 onions)
3/4 cup tomato puree
2 tea spoon ginger-garlic paste
1 table spoon choley masala
1-2 tea spoon chilli powder
1/2 tea spoon turmeric powder
1/4 tea spoon cumin powder
1/4 tea spoon amchur powder
1/4 tea spoon chat masala(optional)
2 tea spoon kasoori methi
2 slitted green chillis
1 tea spoon sugar
black salt
salt
oil

FOR BHATURE:

2 cups maida
1/4 cup fine semolina
1 tea spoon active dry yeast
2-3 table spoon yogurt
2 tea spoon kasoori methi(optional)
milk
salt
oil

METHOD:

Heat a kadai and add little oil.Saute the sliced onions till brown.Add pinch of salt while sauting them so the browning process takes place faster.Saute them till brown and keep them aside.

Heat another kadai and add little oil, then add paste of raw onions and saute it for 2 mins.Then add ginger-garlic paste and saute again for few mins till the raw smell goes.Then add corainder powder,chilli powder, choley masala and saute till oil separates from the mixture.

Then add tomato puree,turmeric powder,cumin powder and slitted green chillis and saute for 2 mins.Now add the boiled chikpeas and stir well.Let the mixture boil.Then add salt, sugar, black salt and amchur and simmer for 5 mins.Finally add chat masala and kasoori methi and remove from flame.

Now to make bhature take maida in a big bowl,mix fine semolina ,kassori methi and salt with it . Take little warn water in small bowl, add sugar to it and add active dry yeast and cover it for 10 mins.When froth is come, its ready to use.Add this yeast and little oil to the maida-semolina mixture.Add yogurt to it and mix well.Finally kned it into soft dough using milk.Close and keep it aside in a warm place for 2-3 hours.You can prepare this dough before and then go ahead with choley preparation.

Now after 2 hours the dough will rise to double its size.Now heat lots of oil in a kadai.Make small lemon size balls of this dough and roll them into small puris..Do not make them as thin as puris, they need to be little thick approx 3-4 mm.Now fry this in hot oil, do not make them brown as bhaturas are always while, so fry them till done and remove them on kitchen towel.

Serve this hot bhaturas with choley.

Preparation Time: 50 mins

NOTE:If you do not have black salt, you can prepare it without it...but addition of it gives a very nice taste.

Comments (20)

Mushroom Risotto...!!!

Author: Siddhi Shirsat // Category: Italian Dishes, Mushroom Dishes, Rice Dishes

"Risotto"is one of the most popular dish in Italian cuisine...so how can i miss it posting in my blog. So i am posting this mushroom risotto recipe today, which i prepare frequently...its a very simple and easy one.If you do not get arborio rice you can use short grained basmati rice instead. I have used mushroom soup powder which gives a very nice taste and even the flavor of mushroom is infused well.Give it a try and i am sure you will love it.

INGREDIENTS:

1 cup arborio rice(or short grain basmati rice)
3/4 cup chopped mushrooms
2-3 table spoon mushroom soup powder
1 small chopped onion
1 table spoon finely chopped garlic
1 bay leaf
few strands of fresh thyme
1 cube of vegetable seasoning powder
2 tea spoon fresh cream
2 tea spoon butter
20 ml juice of fresh grapes(optional)
2 -3 table spoon grated Parmesan cheese
1/2 tea spoon freshly ground pepper
olive oil
salt

METHOD:

Heat a thick bottomed vessel.Add little olive oil in it and add chopped garlic and saute for 2 mins.Better if u use wooden spoon for it.Then add 1 bay leaf and few strands of fresh thyme and saute for few seconds.Now add the chopped onion and saute for few mins till its soft.

Meanwhile you can make the mushroom stalk.Mix the mushroom soup powder with 5 cups of water, stir it properly so that no lumps are formed.Heat this mixture for 4-5 mins till it gets mixed properly and thickens a bit.

Now when the onion is sauted well and is soft enough add the chopped mushrooms and saute them for few mins till they are done.Now add the grapes juice and cook till its fully absorbed by the mushrooms.Then add the rice and half amount of mushroom stalk which was prepared earlier.After few mins add the remaining mushroom stalk and vegetable seasoning powder and close and cook for 15-20 mins on low flame.

After 15-20 mins the rice need to be fully cooked and mushy.All the water need to be dried up.Then add little salt if required as seasoning powder,stalk and cheese already contains it.Add butter, fresh cream and grated parmesan cheese and mix it well.Cook for 1 min and add pepper powder and mix a bit and remove from flame.

Garnish with fresh parsley and serve it hot.

Preparation Time 30 mins

NOTE: Always use a thick bottomed vessel for it , or else the rice might get burned in the cooking process.
Use the ready-made available mushroom soup powder it gives a nice taste and flavour.
If you do not get fresh grapes juice, no problem you can follow the rest recipe or use white wine instead.Use of fresh grape juice gives a nice taste to mushrooms
For 1 cup of rice use of 5 cups of mushroom stalk is necessary.

Comments (9)

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