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Sunday, 14 January 2018

Chicken Sausage Stir Fry


          
          This is a yummy and chatpata side dish made with some homemade chicken sausages. You can add any veggies of your choice to make it more wholesome. It takes very less time to dish out and goes well with either plain pulao, plain biryani, jeera rice rice or any Indian bread. 








  • 3-4 chicken sausages, sliced & shallow fried 
  • 2 tbsp. oil
  • 1 tsp. cumin seeds 
  • 1/4 tsp. asafoetida
  • 1 onion, chopped
  • 1 tsp. garlic, chopped
  • 1 tsp. ginger, chopped
  • 1-2 fresh red / green chilies, chopped
  • 1/4 cup coriander roots, chopped
  • 1 tsp. tomato paste
  • salt to taste
  • 1 tsp. turmeric powder
  • 1 tbsp. red chili powder
  • 1 tsp. garam masala powder
  • 1 tsp. lime juice
  • 2 tbsp. coriander leaves, chopped









          Heat oil in a pan and temper with cumin seeds and asafoetida. Saute for a few seconds. Add the onion, ginger, garlic and chilies. Stir fry till light brown.

          Add the tomato paste, followed by the sausages and all the dry spices. Saute till well combined and stir fry for 1-2 minutes on a medium flame. 

          Switch off the flame and add th lime juice and coriander leaves. Serve as  side dish with either rice or chapattis.










                   Heat oil in a pan and temper with cumin seeds and asafoetida. Saute for a
                   few seconds. Add the onion, ginger, garlic & chilies. Stir fry till light brown.



                               Add the tomato paste, 




                    followed by the sausages and all the dry spices. Saute till well combined and
                    stir fry for 1-2 minutes on a medium flame. 



                            Switch off the flame and add th lime juice and coriander leaves. 




                               Serve as  side dish with either rice or chapatis.












Saturday, 13 January 2018

Homemade Chicken Sausages



           Chicken sausages are always welcome and liked by most people. So how about some homemade sausages prepared in your own kitchen? They are so easy and simple to make that they can be a perfect brekkie - English style if paired with toasted bread or served as hot-dog. 

          They can also be relished as appetizers with green chutney, tomato ketchup or mayo. Serve them to your kids as a lunch box meal or after school snack. Options are plenty. So check for a step by step guide with pictures to prepare it.










  • 2 chicken breasts, ground to a smooth paste (makes 4-5 sausages)
  • 1 onion, chopped finely
  • 1 ginger, grated
  • 2-3 garlic cloves, grated
  • 1-2 green chilies, chopped
  • 2 tbsp. fried onions
  • 2-3 tbsp. coriander leaves
  • 2-3 tbsp. spring onion, chopped
  • 2-3 tbsp. grated cheese
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 1 tsp. garam masala powder
  • 1 tbsp. oil
  • 1 tsp. lime juice
  • oil to deep fry





          In a bowl, combine all the above mentioned ingredients into a dough. Refrigerate for 25-30 minutes.

          Take a small portion of the dough and form into a log. Place it on a greased aluminium foil and wrap it by fastening both the ends securely. Make similar sausages with the remaining dough.

          Bring sufficient water to a boil. Drop the wrapped sausages in it and cook on a medium flame, covered for 8-10 minutes. Drain and allow it to cool down, before unwrapping them.

          Heat 1-2 tbsp. oil and shallow fry them till light golden in colour.   Serve as a tea-time snack, as an appetizer with tomato ketchup / green chutney / mayo or stuffed in hot dog buns. They can also be served as a lunch box meal or after school snack. Options are plenty. 







                       


                        In a bowl, combine all the above mentioned ingredients into a dough. 
                        Refrigerate for 25-30 minutes.



                   Take a small portion of the dough and form into a log. Place it on a greased
                    aluminium foil.



                               


                               Wrap it by fastening both the ends securely.



                               Make similar sausages with the remaining dough.




                    Bring sufficient water to a boil. Drop the wrapped sausages in it and cook
                    on a medium flame, covered for 8-10 minutes. Drain and allow it to cool 
                    down, before unwrapping them.






                            Heat 1-2 tbsp. oil and shallow fry them till light golden in colour. 






                       Serve as a tea-time snack, as an appetizer with tomato ketchup / green 
                       chutney or stuffed in hot dog buns.











Friday, 12 January 2018

Chicken Oats Porridge / Congee


          
          Looking for some healthy and nutritious breakfast to start your day? So why not with some Chicken Oats Porridge? It is super easy to make, is wholesome and keeps you satiated till lunch. This diabetic friendly and soul satisfying one-pot wonder can be had guilt free for lunch or dinner too. Garnish with your favourite toppings (not to forget ghee if you can - it is pure bliss) and enjoy this yummy dish just as it is or with your favourite pickle. Happy Brekkie!!








  • 1 chicken breast, boiled & shredded
  • 1 cup oats
  • 3-4 cups chicken stock
  • salt to taste
  • 1 tbsp. olive oil
  • 1/2 tsp. cumin seeds
  • pinch of asafoetida
  • 1 tsp. ginger-garlic, grated
  • 2 tbsp. fried onions
  • 1/4 tsp. pepper powder
  • 2 tbsp. spring onion, chopped
  • 2 tbsp. coriander leaves, chopped
  • 1 tsp. ghee / lime juice
  • 1/4 tsp. red chili flakes or to taste








          Heat oil in a pan and temper with cumin seeds and asafoetida. Saute for a few seconds. Add the ginger and garlic. Stir fry for a few more seconds.

          Add the oats, salt and the stock. Simmer on a low flame till the oats are cooked and the consistency thickens slightly. 

          Switch off the flame and pour into individual serving bowls. Garnish with the shredded chicken, pepper, chili flakes, spring onion, coriander leaves, fried onion and a drizzle of some ghee / lime juice. Enjoy this amazing one-pot wonder for a soul satisfying meal.




















Chao Ga (Vietnamese Chicken Rice Porridge / Congee)


          
          This is a Vietnamese style comforting breakfast of chicken and rice congee. It is also a common meal that is relished for lunch and dinner. A wholesome and a nutritious first meal of the day is a heart warming and a soothing food that needs to be had to believe. 

          It can never be that simple and easy. Very few ingredients are required to dish out this amazing and yummy one-pot wonder. The thickness of the porridge can be adjusted according to individual preference. 








  • 1/4 cup rice, soaked for 2-3 hours
  • 3 cups chicken stock
  • salt to taste
  • 1/2 tsp. sugar (opt)
  • 1/2 cup boiled & shredded chicken
  • 1/4 tsp. pepper powder
  • 1-2 tbsp. chopped spring onion
  • 1-2 tbsp. coriander leaves, chopped
  • 1 tsp. lime juice (opt)
  • 1 fresh red chili, chopped  (opt)








          Bring the stock to a boil. Then add the rice, sugar and salt. Simmer and cook till the rice becomes soft and mushy. (Alternatively it can be pressure cooked for 8-10 minutes on a low flame after the first whistle.

          Garnish with pepper powder, shredded chicken, spring onion, coriander leaves, fried onion, lime juice and fresh chilies. Serve as an one-pot meal.




Note - 
1.  1-2 chicken cubes for the stock and mashed leftover rice can be made use of for an instant version.




















Thursday, 11 January 2018

Peanut Sundal (South Indian Snack)

 

          Peanut Sundal is a healthy and a nutritious snack preparation, very popular in South of Indian, especially Tamil Nadu. It is also made with white chickpeas (kabuli chana).

          They are sometimes served in temples as offerings and can also be found, being sold in beaches and parks. So this simple and yummy snack can be enjoyed with your evening cup of tea / coffee. So check for a step by step guide with pictures to prepare it.    









  • 1 cup raw peanuts
  • 1 tbsp. oil
  • 1/2 tsp. mustard seeds
  • 1-2 dry red chilies
  • 1/4 tsp. asafoetida
  • 1 sprig curry leaves
  • 1-2 green chilies, slit
  • 1 tsp. urad dal (split black gram
  • salt to taste
  • 2-3 tbsp. fresh grated coconut
  • 1 tbsp. coriander leaves, chopped






          Soak the peanuts in sufficient water overnight or for minimum 3-4 hours. Pressure cook for 3 whistles. Drain and keep aside. 

          Heat oil and temper with mustard seeds and dry red chilies. After it stops spluttering, add the asafoetida, curry leaves, green chilies and urad dal. Saute for a few seconds.

          Now add the boiled peanuts and salt. Saute on high flame for a minute and switch off the flame.  

          Add the grated coconut and give it a toss. Serve, garnished with coriander leaves as a tea-time snack.




                   Soak the peanuts in sufficient water overnight or for minimum 3-4 hours.                                         Pressure cook for 3 whistles. Drain and keep aside. 



                    Heat oil and temper with mustard seeds and dry red chilies. After it stops 
                    spluttering, add the asafoetida, curry leaves, green chilies and urad dal. 
                    Saute for a few seconds.



                      Now add the boiled peanuts and salt. Saute on high flame for a minute and
                      switch off the flame. Add the grated coconut and give it a toss. 



                               Serve, garnished with coriander leaves as a tea-time snack.


















Wednesday, 10 January 2018

Yummy Curd Rice - South Indian Style



            This happens to be my comfort food. There is nothing like having a bowl of this humble curd rice for a simple lunch when time is a constraint. It is not only filling and soothing to your tummy, but it also tastes delicious with any pickle of your choice and papad. A little bit of curry leaves podi or any gun powder sprinkled over it does wonders to this wholesome dish.

          






  • 1/2 cup rice, cooked till soft and mushy
  • 1 cup yoghurt, whisked
  • 1 tbsp. oil
  • 1/2 tsp. mustard seeds
  • 2 whole dry red chilies, broken
  • 2 tbsp. roasted peanuts
  • few curry leaves
  • 1 tsp. urad dal (split black gram)
  • salt to taste
  • 1 tsp. coriander leaves
  • 1 tsp. gun powder (idli podi)





          Mix the rice with the yoghurt and salt and keep aside. Heat oil in a pan and temper with whole dry red chillies, mustard seeds and urad dal.

          After it stops spluttering, add the curry leaves and peanuts and mix well. Take it out from the flame and pour over the rice-yoghurt mix. Serve, garnished with coriander leaves and a sprinkle of gunpowder.

















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