Chicken Pickle

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Total time: 1 hr. prep time 1 hr. cook time

Ingredients:

1 lb boneless chicken thighs cut into 1 inch(5cm) cubes.

2 bulbs of garlic peeled

1 1/2 inch piece of ginger peeled and cut into small cubes

1 1/4 cups white vinegar.

10 whole red chillies ( I used Badgi – very similar to New Mexico chillies)

2 tablespoons cumin/coriander powder

2 Serrano Chillies cut into slices

1 tablespoons red chilli powder to taste (if required)

20 curry leaves

2 to 3 cups of oil

1 teaspoon khada masala powder.

Salt to taste

Method

Grind together the garlic, ginger and whole red chillies, in vinegar till one achieves a smooth paste.

Heat 2 cups of oil. When smoking hot, add the curry leaves, green chillies, and stir fry for a couple of minutes. Add the ground masala, and fry till the masala turns brown. Next add the cumin/coriander powder and stir fry some more.

Add the diced chicken and salt. Let it cook on a medium flame for another 5 to 7 minutes, till the chicken is fully cooked. Lastly add the khada masala. Stir well. Lower the flame and then check to adjust the seasoning. Add more salt, vinegar, oil and chilli powder if required.
Let it come to a boil. Cook for 2 minutes. Take it off the heat. Cool the pickle, and then bottle, label and enjoy!

 

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Kadhai Chicken

Kadhai Chicken

Kadhai Chicken

Serves : 4                               Total Time : 2 hrs prep time. 30 min cook time

 

Ingredients :

1 Kg Chicken – cut into 5 cm cubes.

2 tsp red chilli powder

8 tsp garlic ginger paste

Salt

6 tbsp oil

1 tsp cumin seeds

1 tbsp Khada Masala powder

5 Plum Tomatoes- sliced thin.

4-5 green chillies split in the middle

2 Capsicum or Bell Peppers cut into 5cm

2 tbsp coriander seeds, 1 tbsp cumin seeds – roasted and powdered.

1 tbsp Garam masala powder

1 tbsp dried fenugreek leaves( also called kasuri methi)

1 small bunch coriander leaves( cilantro)

1 inch fresh ginger – cut into thin sticks(optional)

Method :

In a bowl,  put in the chicken pieces and add 2 tsp of salt, 1tsp chili powder, 2 tsp of ginger garlic paste and massage it well into the chicken pieces. Cover and keep aside in the refrigerator for 30 minutes to 2 hours.

Heat the oil in a wok or kadhai. when hot, add the cumin seeds and once they splutter, add the chicken pieces. Add the Khada masala powder and the remaining ginger garlic paste. Stir well and once the chicken all becomes opaque, let it cook for 5 minutes.

Next add the tomatoes, green chilies, capsicums, remaining red chilli powder and the powdered coriander/cumin powder to the chicken. Mix well and lower the heat to medium and cover. Let it cook for another 5 to 7  minutes till the tomatoes have totally disintegrated into a nice thick gravy. Check if the chicken is thoroughly cooked.

Sprinkle the chicken with garam masala, dried fenugreek leaves and chopped green coriander leaves. Mix well. Garnish with a few green coriander leaves and sliced ginger sticks( if using!)

Serve hot with rotis or Naan and rice.

Khada Masala

Grinder to a fine powder – 2 tbsp cloves, 2 tbsp pepper corn, 4 inch piece of cinnamon, 8 bay leaves, 8 black cardamoms, and 12 dried chillies.

Bottle and keep. Use as required

Use any garam masala you like.

 

 

 

 

 

Posted in Bell pepper, Canola oil, Chicken, Chilli Powder, Cilantro leaves, Coriander seeds, Cumin, Fenugreek leaves( kasuri methi), Garam Masala, Garlic, Ginger, Green Chillies, Khada Masala Powder, Red chillies - Bedgi, Tomato | Tagged , , , , , , , , | Leave a comment

Coconut Rice

Posted in Coconut Milk, Coconut Rice, Garlic, jalepenos, Mustard seeds, onions, Rice | Leave a comment

Pan Roasted Chicken Thighs with Potatoes

Pan roasted chicken thighs with potatoes

Pan roasted chicken thighs with potatoes

Serves:  6                               Time: 1 hr 10 min                             Difficulty :  Easy

Ingredients:

Chicken Thighs – with skin and bone – 8

Potatoes( I use eastern potatoes) – 1 1/2 lbs –  scrubbed and quartered and soaked in cold water.

15 to 20 cloves of garlic

4 tbsp oil or bacon fat

4 to 6 tbsp of Gudkuk24 seasoning (given below after the recipe)

Method:

Wash the chicken thighs and pat them dry using paper towels. Apply the seasoning under the skin, over the skin and on the flip side of the thigh. Keep aside 1 tbsp of seasoning for the potatoes.

Heat a large iron skillet, put in the bacon fat or oil. Once hot, put in the chicken thighs, skin side down.

When the chicken  skin is crispy, turn the thighs and let it cook for about 10 minutes.

Drain the potatoes and apply the remaining seasoning to the potatoes.

Lifting up each thigh place the potatoes under them. Place the garlic all over the skillet.

Cover and cook on a low flame for about 30 minutes checking frequently to see that the potatoes and garlic are not burning.

Serve hot with crust bread and a salad

 

Gudkuk24 Seasoning

Ingredients :

1/2 Tbsp mustard powder

2 Tbsp Salt

3 Tbsp Garlic powder

1 Tbsp Chilli powder

1 Tbsp Black Pepper powder

1 Tbsp Dried Oregano

1 Tbsp dried Thyme

2 Tbsp Paprika

Directions:

Mix all the ingredients together and store in an airtight bottle.

This is a fantastic seasoning sprinkled over roasted vegetables like cauliflower, broccoli, potatoes, zucchini, eggplant, Brussels sprouts etc. It is great also to use as a dry rub for poultry, pork, beef etc.

 

Posted in Canola oil, Chicken, Chilli Powder, Dried Oregano, Dried Thyme, Garlic powder, Mustard powder, Onion powder, Paprika, Potatoes | Tagged , , , , , , , , | Leave a comment

Creamy Smothered Pork Chops

Serving : 6                                                    Time : 1 hr.                                Difficulty: Medium

 My daughter got these beautiful bone-in pork chops today. She decided to make this fantastic recipe she got on her phone. She tweaked it so that in the end it turned out to be this fab dish! Yumm!! Served with garlic mashed potatoes and a salad, this turned out to be a stellar dish for dinner with the family!
Ingredients:

6 Bone-in Pork Chops( about 3/4″ thick)

1cup all purpose flour

2 1/2 tbsp garlic powder.

2 1/2 tbsp onion powder

1 1/4 tsp cayenne pepper powder

3/4 tsp black pepper powder

1 tsp salt

6 tbsp oil

3 cups chicken stock

3/4 cup yogurt

1/2 cup cream
Method:

  • Mix together the flour, salt, pepper, cayenne pepper, garlic powder and onion powder in a flat dish.
  • Wipe the pork chops well. Dredge the pork chops in the seasoned flour.
  • Heat a large cast iron skillet. Pour in the oil, and when hot, put in 2 or 3 dredged pork chops in the skillet. Do not crowd the chops.
  • Fry each side for 3 or 4 minutes each till light brown. Drain and place on a plate till all the chops are fried.
  • Once all the pork chops have been fried, drained and placed on the plate, put a few spoons of flours into the hot skillet and stir fry till the flour has changed color.
  • Put in the chicken stock, cream and the yogurt, and whisk it till smooth.
  • Let the sauce the sauce come to a boil, and let it simmer till it thickens a little – about 3 minutes. Cover and keep aside till serving time.
  • Just 10 minutes before serving, bring the sauce back to a boil and put in the fried chops. Let the chops cook for 5 minutes and then serve the chops on a plate with a side of garlic mashed potatoes.

Enjoy!


Posted in Bone-in Pork Chop, Garlic powder, Heavy Whipping cream, Onion powder, Pepper powder, Unbleached flour, Vegetable oil | Tagged , | Leave a comment

Rich Belgian Waffles

 Serving : 4                                                    Time: 25 minutes                           Difficulty : Easy

Today happens to be my grand son’s birthday. His one request last night was – “Please make waffles from scratch” This is an old recipe that I have been making for years. Everyone in the family loves it with melted butter and syrup, but personally I like it savoury, so I added finely chopped tomatoes, onion flakes and cheese. Once it was done, I drizzled it with the Peruvian Aji Sauce I had posted last week!!Totally yumcious!!

IMG_1054

 

Ingredients:

3 eggs beaten lightly

1 1/2 cups buttermilk

1/2 cup veg or canola oil

1 1/2 cups unbleached flour( I used King Arthur)

1 tsp baking soda

2 tsp baking powder

1 tsp salt

 

Method :

Mix the first three liquids together.

In another bowl, sift together the flour, salt, baking powder and baking soda together. Using a whisk, beat in the liquid into the dry ingredients. Whisk lightly for 1 minute or so. Do not over whisk as the waffle tends to get rubbery. Let it sit for 10 minutes.

Meanwhile, heat up the waffle maker. When ready, pour in the liquid waffle and cover and cook.

Serve with melted butter and syrup or honey. Enjoy

Like I mentioned above, I like my waffles savoury, so I add the following on top of the liquid waffle in the waffle maker – finely chopped tomatoes, onion flakes and any cheese you like( I like sharp cheddar or pepper jack). The combinations are limitlessIMG_1052

Other combinations –

Ham & cheese

Tomatoes, chillies and cilantro

Mashed bananas, 1 tbsp lemon juice and 2 tbsp sugar

Chopped mangoes/ strawberries/ any fruits – fresh or frozen

Chopped pecans/ cashews/ walnuts mixed with 2 tbsp sugar

Whatever your imagination can take you to!!

 

Posted in Buttermilk, Canola oil, Cheese, Cilantro leaves, Egg, Unbleached flour | Tagged , , | Leave a comment

Spicy Green Aji Sauce ( Peruvian)

Time : 15 minutes                                                                                                                            Difficulty: EasyIMG_1041 IMG_1042

 

In NYC, there is a Cuban restaurant, called Tina’s. Any Cuban food you order, always has this fantastic green sauce as an accompaniment. My daughter would order a pint to go and we would use it for everything. I decided to try making my own, and after many hits and misses, came up with the sauce pictured above. Let me say, that it has come out absolutely delicious and goes great even on hot toast!

Ingredients :

3 Jalepenos (increase or decrease the quantity – as per taste).

4 -5 cloves of garlic

1 large bunch of cilantro or hara dhania (one and the same thing)

Juice of 2 limes

3/4 th to 1 cup mayo

1/8th cup olive oil ( approx 4 tbsp)

Salt to taste

 

Method:

Wash and drain the cilantro well. Place all the ingredients in a blender and blend till smooth.

Bottle and let it rest in the refrigerator for 24 hours before using, as all the ingredients bloom while resting!

Enjoy.

Posted in Cilantro leaves, Garlic, jalepenos, Lime juice, Mayo, olive oil | Tagged , , , , , | Leave a comment