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Archives for July 2017

Teriyaki Spicy Baked chicken

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Teriyaki_Chicken-2It’s loaded with garlic, sweet and heat that tastes a million times better than take-out. Spicy, crispy, sweet with ginger and garlic flavor. Truly finger licking chicken, and also one of those dishes that don’t require too much standing nor spending time in the kitchen. This method is similar to my Sweet and spicy Drumsticks.You can serve it with veg fried rice , vegetable noodles or even some plain rice or quinoa. This is an easy dish you must try in summer. It is one of easy appetizers/snacks that you can make without standing much on kitchen. And it is great for any get together, game night, parties and great to munch when your friends are there at home. Kids would love it and surely not only kids. I have few more Chinese Asian Inspired recipes that you can look on.

Other favorite Chicken recipes: Coconut Butter Chicken roast, Chicken Biryani, Sweet and spicy Chicken Drumsticks, Pepper chicken curry, chicken 65, Spicy chicken stir fry egg noodles.

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5.0 from 1 reviews
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Honey Garlic Baked chicken
Author: 
Recipe type: Main
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Chicken – 1 pound
  • Vegetable oil – 2 tbsp
  • Salt- to taste
  • Ground black pepper – to taste

    Sauce:
  • Ginger – 2 inch, minced
  • Garlic – 5, minced
  • Honey – 2 tbsp
  • Apple cider vinegar – 1 tbsp
  • Soya sauce – 1 tbsp
  • Red pepper flakes – 1 tsp
  • Sriracha sauce – 1 tbsp[Garnish]:
  • Whole red chilli - 1,broken
  • Lime - 1, diced
  • Toasted sesame seeds – 1 tsp
  • Coriander/spring onions – chopped finely.
Instructions
  1. Preheat oven to 325degrees F. Lighly oil your baking dish.
  2. In a bowl, season chicken with salt and pepper. Stir in and mix well.
  3. Meanwhile, whisk together all ingredients under ”sauce” and set aside.
  4. Heat oil in the pan, add chicken and cook until golden brown, about 1-2 minutes each side roasted.
  5. Add chicken to prepared baking dish, top with sauce,diced lime and 1 broken red chilli. Place into oven and bake until the sauce has thickened, about 35 minutes, turning over every 15 minutes to evenly coat the chicken.
  6. Garnish coriander/spring onions.
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Teriyaki_Chicken

Kashmiri Chaman kaliya/ Paneer in spicy milk gravy

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ChamanQaliyaChaman Kaliya is a creamy cottage cheese curry flavoured with saffron and cardamom. It is cooked in milk and kashmiri spices gravy.

As I always say, Paneer is one of my favourite party recipes. If I wanted to do something fun for a lunch, I always include paneer to it. If its south Indian, it would be a Thali(big lunch plate) meal. Anything with paneer is a definite win. I have tried kashmiri saffron rice before so this time I wanted to try something different from kashmiri cuisine.

I made this with some peas pulao and it tasted perfect. I am sure it taste great with some Indian breads like roti, naan or paratha.

ChamanQaliya-2

I have collection of paneer & tofu recipes collection with all my paneer tofu recipes that you should look at.

Vegan note: Replace paneer with tofu. Use coconut milk instead of milk.

Other favorite Paneer Recipes: Paneer Makhanwala, Paneer peas masala, Palak Paneer, Paneer sandwich,pepper paneer do pyaza,spicy garlic tofu in 10 minutes,malai methi paneer

4.0 from 3 reviews
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Kashmiri Chaman kaliya/ Paneer in spicy milk gravy
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • • Paneer – 300gms
  • • Onion – 1 medium sized, cubed
  • • Garlic – 4
  • • Ginger – 1inch
  • • Butter - 1 tbsp
  • • Oil – 2 tbsp
  • • Cardamom – 3
  • • Cloves – 2
  • • Bay leaf – 1
  • • Cinnamon – ½ stick
  • • Cumin seeds – 2 tsp
  • • Fennel seeds powder – 1 tsp
  • • Pepper powder – 1 tsp
  • • Chilli powder – 2 tsp
  • • Turmeric powder – 1 tsp
  • • Coriander powder – 1 tsp
  • • Dry Fenugreek/Methi leaves – 1 tsp, crushed
  • • Milk – 1 cup
  • • Saffron – 1 tsp
  • • Sugar – a pinch
  • • Salt – to taste

    Garnish:
  • • Paneer – 1 tbsp, grated
  • • Coriander leaves – 1 tbsp, grated
Instructions
  1. • Cut paneer into cubes. Take 1 tbsp of butter in a pan, place the paneer cubes and fry for a minute in each side till they become crispy golden. Keep it aside. (Optional step). Add the paneer cubes to the water in 10 mins, to make it soft.
  2. • Add the onion cubes, garlic and ginger into a blender, blend into a smooth paste.
  3. • In a small pan, add oil. Once the oil is hot, add cloves, cardamoms, cinnamon, bay leaf, and cumin seeds.
  4. • When cumin seeds turn brown, add onion garlic ginger paste, add salt to taste.
  5. • When sautéed well for a minute, add turmeric powder, pepper powder, fennel powder, chilli powder and coriander powder. Mix them well.
  6. • Sauté in medium – low heat, till it oozes out little oil.
  7. • Add Paneer pieces, milk, sugar and saffron and cook until the milk starts boiling.
  8. • Once the milk starts bubbling, cook undisturbed until the paneer becomes soft and creamy.
  9. • Have to ensure not to overcook as paneer might melt in the curry. Taste for salt or add if needed.
  10. • Switch off the flame and finish it off with grated paneer and coriander leaves.
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Madurai Chicken curry/kuzhambu

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Madurai ChickenCurryThis curry is high on flavor and prepared with freshly ground spices. Taste great with parotta or plain rice. This is a famous south Indian recipe. Madurai is a major city in Tamilnadu, India. I have to mention it is totally famous for chicken curry and spicy food.

I used to live in Madurai with my parents from 3rd grade to 6th grade. Nostalgic! Those were one of the happy days of my life. I had zero worries about anything. I guess the biggest worry I had for the week is that I should get my favorite sambar vadai from a restaurant that we used to go every Saturday.haha! My dad used to take us to the temple (famous meenakshi Amman temple) and then to restaurant every Saturday. I used to dream about what to eat when I go to restaurant 😀 when I was in temple most times rather than praying! I was a kid 😀 😉 blaming on my age 😀 hahhaa! It’s a beautiful city in Tamilnadu, everyone should visit it atleast once.

Madurai ChickenCurry-2

I made this chicken curry on a Sunday afternoon and my whole house smelled with flavors. You can use chicken with bone or boneless too. It’s always good when the meat dishes are spicy. You will start liking it that way if you start having it that way. However if you are making it for the first time, try to taste as you make to adjust to your spice level. I would say do not skip any ingredient in this, each of it gives unique taste to this. I usually don’t insist so because I usually advise to cook with whatever we have at our house. But pepper, cloves, cinnamon, fennel seeds and curry leaves are star ingredients in this. So, if you skip any one of it, it will make a great difference.

Taste great with just plain rice or Indian breads like paratha , parotta or roti.

5.0 from 5 reviews
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Madurai Chicken curry
Author: 
Recipe type: Main
Cuisine: Indian
 
Ingredients
  • • Chicken - 500gm
  • • Onion - 1 cup, 1 finely chopped
  • • Tomato - 1 cup, 1 finely chopped
  • • Ginger garlic paste – ½ tbsp
  • • Turmeric powder - 2 tsp
  • • Oil - 3 tbsp
  • • Salt - as needed
  • • Curry leaves – 10

    To Roast and grind:
  • • Pepper - 1 tsp
  • • Cinnamon – 1’’ stick
  • • Cloves – 3
  • • Fennel seeds – 2 tsp
  • • Coriander seeds – 2 tsp
  • • Dry red chillies - 6
  • • Cumin seeds – 2 tsp
  • • Raw rice – 1 tbsp
  • • Roasted gram dal/ pottukadalai – 1 tsp
  • • Coconut – 2 tsp
Instructions
  1. • Dry roast the ingredient under "to roast & grind" each one of it Grind them together and keep it aside.
  2. • In a pan, heat oil, add onion, curry leaves little salt and sauté till golden brown. And then add ginger garlic paste and sauté for a minute.
  3. • Now add tomato and fry till its mushy and raw smell leaves. Add the turmeric, and sauté well.
  4. • Now add chicken, blended spices and stir well till the chicken is well blended with the spices. Add salt as per your taste.
  5. • Don’t add water. Keep it in medium and close the lid. It will take around ten minutes for it to cook well. Don’t add more water, it may make it rubbery. Chicken will ooze some water already.
  6. • Open, taste and adjust salt and spice level. (Check spice level as you add it, your spice level may differ)
  7. • Keep it closed in medium - low heat for another 6-8 minutes.
  8. • Add chopped coriander leaves and switch it off.
Notes
1. This is a spicy curry. If you want it dry, leave it for another 5-10 minutes to make it a roast.
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Parangikai paal Kootu/ Yellow Pumpkin milk based curry

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Paalkootu-3One of the authentic south Indian recipes made from pumpkin and milk. It has a mix of sweet and a spicy taste. It’s a great side to roti/Indian breads or some spicy curry (kuzhambu) and rice.

When I first thought of making this recipe, I was sure I want to have it with something spicy.  I was actually skeptical if I would like it, surprisingly I liked it a lot. So, I made this with some vatha kuzhambu. The combo was perfect. You should try this. It is surely one of the recipes from south India that people don’t do much these days.
Paalkootu

These recipes we should keep doing it just not because it is authentic but also healthy. Pumpkin is good for heart health, eye health and immunity. We think that these days we should have salads more and cut down rice. However I believe we should keep eating these healthy recipes and do more exercises. This will help you make your heart and body fit 🙂

Vegan note: You can use the coconut milk instead of milk.

Other favourite south Indian Recipes: Drumstick masala, Spinach garlic curry, Lemon tomato rasam

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Parangikai paal Kootu/ Yellow Pumpkin milk based curry
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • Pumpkin /Parangikai – 450 gms, cubed
  • Milk – 1 cup
  • Rice flour – 2 tsp
  • Sugar – 1.5 tbsp
  • Salt – to taste

    Seasoning:
  • Coconut oil – 2 tsp
  • Mustard seeds – 1 tsp
  • Urad dal – ½ tsp
  • Red chillies – 2
  • Curry leaves – a sprig
  • Asafoetida/ Hing – a pinch

    Grinding:
  • Coconut – 2 tbsp
  • Green chillies – 2
  • Cumin seeds – 1 tbsp
Instructions
  1. Blend the ingredients under grinding.
  2. Peel the skin, discard the seeds and chop pumpkin into small pieces.
  3. Boil ½ cup water and add the cubed pumpkin with some salt.
  4. Add the blended coconut paste, rice flour, salt to taste, sugar, milk and mix well. Let it boil in medium heat for 5 – 7 mins until the consistency becomes saucy. Switch off.
  5. Heat coconut oil in a small pan, add mustard seeds, when it splutters, add urad dal, red chillies, curry leaves and hing. When the dal turns golden brown, remove from heat, add the seasoning to the curry and mix well.
Notes
You can use coconut milk instead of milk if you want it to be vegan.
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FISH FRY KERALA STYLE / MEEN VARUTHADHU

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fishfry-3Crispy and spicy fish fry made with kerala style homemade marination. This spicy aromatic fish fry can be eaten as an appetizer or goes well with biryani and some curry.

You can use the marination for any fish and make this recipe. If it is a firm fish, that would be perfect.  Frying a fish deep in oil makes the fish hard. So, I would say try to pan fry the fishes. You save lot of oil and better for health.

I would say do not overcrowd the pan when frying the fish. The rice flour coating gives that crispy texture and makes it stay crispy longer. You can adjust the spice level according to your taste. There are different ways of preparing a fish fry. You can do masala fish fry, Indian style pan fish fry and so on.

Fish fry tastes best with tomato pepper rasam or with any chicken biryani or lamb biryani or egg biryani. If you are planning for a party complete Indian meal, there should be a fish fry. I would always suggest you to use freshly blended ginger garlic paste. Usually, the marination is good for 20-30 minutes, I had time, so marinated for two hours and it tasted even better. You should try marinating for more hours!

 fishfry

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FISH FRY KERALA STYLE / MEEN VARUTHADHU
Author: 
Recipe type: Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • • Seer / King Fish /Ney Meen or Any Firm Fish – 500gms
  • • Oil - 2 tbsp

    For Marination:
  • • Mint leaves - 1 tbsp, chopped finely
  • • Coriander powder - 1 tbsp
  • • Chilli powder - 1 tbsp
  • • Ginger garlic paste - 1 tbsp
  • • Coriander leaves - 1 tbsp, chopped finely
  • • Fennel seeds powder – 1 tsp
  • • Sugar – a pinch
  • • Curry leaves - 1 tbsp, chopped finely
  • • Turmeric powder - 2 tsp
  • • Lemon juice - ¼ cup
  • • Pepper powder - 2 tsp
  • • Salt- as needed
  • • Rice flour - 1½ tbsp
Instructions
  1. • Clean fish and wash it well by rubbing with salt.
  2. • In a mixing bowl, add every ingredient under marination. Sprinkle little water to make it as a paste consistency.
  3. • Then add the fish to it and mix well. Make sure each piece is coated well with the masalas. Marinate for 20- 30 minutes.
  4. • Heat oil in a pan. I used non-stick pan and toast the fish until the fish turns golden red in color and turn and toast the other side too. It approximately takes 8-10 minutes. You can deep fry too.
Notes
1. You can use coconut oil or normal oil.
2. You can serve this with lemon wedges and onions.
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Classic Chocolate Cake

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ChocolatecakeHappy Canada Day!!! smile

Double layer chocolate cake with milk chocolate filling and Ganache glaze on the top with white chocolate scrapings and crushed hazelnuts! Rich, Moist and decadent.

YES, I am back to blogging after six months! 🙂 Took a long break for many reasons!  Thank you for the love and confidence you had in me and my blog! I really appreciate it 🙂 I was asked almost every day from my friends, fellow bloggers, well wishers, followers on the status of the blog! Here I am with my recipe to celebrate the 150th birthday of Canada!

We all love chocolate cakes. However I should mention, most places these days serve very bad chocolate cake, it is not moist. If it is not moist, what is the point spending so much on it :)? So, finally I ended up making one myself which I relished for every bite 🙂 I was totally happy with the end product. It was rich.

Chocolatecake-2

The secret ingredients are adding coffee and buttermilk to this recipe, it gives the moist texture to it. I always prefer using oil in the cake and not butter, I don’t like the buttery taste to it. This way it will taste like chocolate and not cocoa powder.

You can also use ganache filling instead of milk chocolate filling. I initially planned so but this sounded even more rich to me 🙂 and finally yes, I was right, it was really good! Next time, will try the ganache filling.  I did my own chocolate scrapings 🙂 if you notice it looks like ratatouille ! Hehehe!:D

 

5.0 from 1 reviews
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Chocolate Cake
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Unsweetened natural cocoa powder - ¾ cup
  • Granulated sugar – 1 ¾ cup
  • All purpose flour – 1 ¾ cup
  • Baking powder – 1 tsp
  • Baking soda – 2 tsp
  • Salt – 1 tsp
  • Brewed strong coffee – 2 cup
  • Vegetable oil – ½ cup
  • Vanilla extract – 1 tsp
  • Eggs – 2 (large) (At room temperature)

    Ganache Glaze
  • Heavy cream – 1 cup
  • Butter – 2 tbsps
  • Chocolate chips (milk) (you can us any type of chocolate ) – 1 cups
  • Salt – a pinch

    Milk Chocolate Filling
  • Unsalted butter – 1 stick (softened to room temperature)
  • Confectioners Sugar – 1 ¾ cup
  • Unsweetened cocoa powder – 35 g
  • Heavy cream – 2 tbsp
  • Vanilla extract – ¼ tsp
  • Salt – a pinch

    Optional for decoration:
  • Crushed hazelnuts
  • (or) (and)
  • Drizzle some melted white chocolate (used my own designs) on a parchment paper and placed in the freezer for decoration.
Instructions
  1. Preheat oven to 350F degrees. Use non stick spray on two 9 inch round cake pans.

    For Cake :
  2. In a medium sized bowl,sift together the flour, cocoa powder, baking powder, baking soda, sugar, and salt in a medium sized bowl. Set aside.
  3. In a large bowl, mix buttermilk, oil, room temperature eggs, and vanilla until combined. Slowly add the dry ingredients to this bowl and mix slowly until combined. Finally add the coffee , the batter might get thin which is good.
  4. Pour the batter into the pan for 28 - 30 minutes and wait until a toothpick is inserted and comes out clean. Allow to cool before frosting.

    Filling:
  5. Beat the butter on high speed until smooth and creamy.
  6. Slowly add confectioners' sugar and the cocoa powder. Beat until sugar/cocoa are absorbed into the butter. Add the vanilla and cream, beat well till you get the right consistency to use as filling.

    Ganache Glaze:
  7. Place chocolate in a medium bowl. In a saucepan, bring cream to a boil. Pour over chocolate and whisk until smooth. Let cool until thick yet pourable, 2 to 3 minutes.

    Assemble cake:
  8. Place 1 layer, flat side up, on a plate, spread the top with frosting.
  9. Place the second layer on top, rounded side up,appy or pour the ganache on top.
  10. decorate it with crushed hazelnuts, or white chocolate decorations like me
Notes
1. Eggs should be in room temperature.
2. If you are allergic to coffee, try hot water or hot chai. You won't taste any of coffee or chai in cake anyways.
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You can store this cake for 4 to 7 days.

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