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Sunday, 23 July 2017

Tomato Chicken


          
          If you are looking for a simple chicken curry, then you are looking at the right recipe. This is just a simple and an easy No-Frills Tomato Chicken Curry. Marinate the chicken with the mentioned ingredients and simmer till done. It goes very well with plain steamed rice, jeera rice, pulao, plain biryani, kulcha, tandoori roti, naan or just plain chapatti.






  • 3 chicken breast, cut into cubes
  • 2 onions, ground to a paste
  • 1 onion, sliced
  • 1 tbsp. ginger-garlic paste
  • 1 tbsp. coriander powder
  • 1/2 tsp. turmeric powder
  • salt to taste
  • 1 tbsp. red chili powder
  • 1/2 cup tomato puree
  • 2-3 tbsp. oil
  • handful of coriander leaves, chopped





          Marinate the chicken with onion paste, ginger-garlic paste, tomato puree and all the dry spices for an hour.

          Heat oil in a pan. Add in the marinated chicken and the sliced onion. Mix well and simmer, covered till dry.

          Add 1 cup water (adjust water according to the consistency of the gravy required) and pressure cook for 2-3 whistles.

          When done, add the coriander leaves and stir well. Serve as a side dish with plain steamed rice, jeera rice, pulao, plain biryani, kulcha, naan, tandoori roti or just plain chapatti.













Sunday, 2 July 2017

Potato Cheese Balls



          These melt-in-the-mouth Potato Cheese Balls can now be had without deep frying them. You can use an appam chetti to make them as it requires very little oil. There will absolutely be no compromise on the taste. It is very easy and simple to make as it needs very little preparation. 

          Enjoy them as appetizers with coconut chutney, green chutney, tomato ketchup or mayo for a change. They are also perfect as a tea-time or party snack. So check my step by step method with photos to prepare these delicious small bites.











  • 2-3 potatoes, boiled & mashed
  • salt to taste
  • 2 tbsp. roasted chickpea flour
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. red chili powder
  • 1/2 tsp. roasted cumin powder
  • 1/2 tsp. garam masala powder
  • 1/2 tsp. amchur powder (dry mango powder)
  • few small cheese cubes for the stuffing
  • oil to shallow fry
  • coconut chutney / green chutney / tomato ketchup to serve











          In a bowl, mix together all the above mentioned ingredients (except oil and cheese) and knead into a dough.

          Divide into small portions (makes around 10-12). Take one portion in your hand and make a dent in the centre. 

          Now stuff a cheese cube and close to seal all edges. Make similar balls and keep aside. Heat an appam chetti and pour some oil in each hole.

          Fry the prepared potato balls in it on a medium flame till light golden brown. Drain on a kitchen towel and serve with any chutney or sauce.





                  In a bowl, mix together all the above mentioned ingredients (except oil and
                  cheese) and knead into a dough. Divide into small portions.




                  Take one portion in your hand and make a dent in the centre.  Now stuff a 
                  cheese cube and close to seal all edges. 



                  Heat an appam chetti and pour some oil in each hole. Fry the prepared potato
                  balls in it on a medium flame till light golden brown. 





                               Serve with any chutney or sauce.













Stuffed Oats Cheela Roll


          
          If you are in a dilemma as to what to prepare for breakfast that is both healthy, nutritious and at the same time wholesome, then do try this very easy cheela made with oats and some mixed lentils. I also ground some spinach into it. The stuffing is that of some leftover aloo tikki (potato patties). 

          You can add any filling of your choice. Skip the potato and instead add some stir fried mixed veggies or sauteed sprouts for a diabetic friendly meal. Enjoy as a snack too or pack for your kiddies lunch. So please check a simple step by step method with photos to prepare it.









  • 1 tbsp. each of chana dal, split urad dal, split moong dal, masoor dal and tuvar dal
  • 1/2 cup oats powder
  • 1 cup spinach, chopped
  • 1 tsp. cumin seeds
  • 1" ginger
  • 2 green chilies
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. cumin powder
  • 1 tbsp. coriander powder
  • 3 eggs, beaten with a pinch of salt
  • few leftover aloo (potato) tikkis
  • sliced onion to serve
  • coriander leaves to serve
  • chopped green chilies to serve (opt)
  • tomato sauce to serve
  • oil to shallow fry







          Soak the lentils and cumin seeds in sufficient water overnight. Grind along with ginger, spinach, chilies and required quantity of water into a smooth paste. (the batter should be like dosa batter of pouring consistency).

          Add the oats powder, all the powdered spices and extra water. Mix well. Keep aside for 15-20 minutes. 

          Heat a tawa / griddle and grease with some oil. Sprinkle water and once it sizzles off, wipe clean with a kitchen towel. 

          Now pour a ladleful of the batter and spread it in a circle with the back of the ladle. Drizzle some oil around the edges and allow it to cook on one side.

          Flip it over and cook the other side too. Then pour some of the egg mix over the cheela and swirl it around so that it spreads evenly. 

          After it sets well, flip it over again and cook for a minute on a medium flame. Transfer to a serving plate. 

          Arrange the tikkis lengthwise, followed by the onion, coriander leaves, chilies and sauce.
Gently fold it and serve with more ketchup for breakfast or as a snack. They can also be a great lunch box meal too. 





               Heat a tawa and grease with some oil. Sprinkle water and once it sizzles off, 
              wipe clean with a kitchen towel. Now pour a ladleful of the batter and spread 
              it in a circle with the back of the ladle. Drizzle some oil around the edges and 
              allow it to cook on one side.



                 Flip it over and cook the other side too. Then pour some of the egg mix over 
                 the cheela & swirl it around so that it spreads evenly. After it sets well, flip it
                over again & cook for a minute on a medium flame. Transfer to a serving plate. 



                 Arrange the tikkis lengthwise, followed by the onion, coriander leaves, chilies,
                 sauce and cheese. 



                   Gently fold it and serve with more ketchup for breakfast or as a snack. They
                   can also be a great lunch box meal too. 










Saturday, 1 July 2017

Oats Thalipeeth



          Thalipeeth is a traditional Maharashtrian breakfast prepared from multigrain flours. Very healthy and wholesome, they can be had as a snack, dinner or can be a great lunch box meal too. But today I made Thalipeeth using  oats, a little bit of besan and other ingredients that are easily available in every kitchen. 

          You can also add greens like spinach, fenugreek, mint, etc. to make them more nutritious. It can be enjoyed with yoghurt, pickles, chutney, hummus or butter. So please check for a step by step method with photos to prepare it.








  • 1 cup oats flour
  • 2 tbsp. besan (gram flour)
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. garam masala powder
  • 1/2 tsp. coriander powder
  • 1/2 tsp. cumin powder
  • pinch of asafoetida
  • 1 tsp. nigella seeds (kalonji)
  • 1/2 tsp. red chili flakes
  • 1 tbsp. sesame seeds
  • 2 tbsp. fresh grated coconut
  • 1 onion, chopped
  • 1 tsp. ginger, grated
  • 1 tsp. garlic, finely chopped
  • 1-2 fresh red / green chilies, chopped
  • 1 tbsp. oil to knead
  • 2-3 tbsp. coriander leaves, chopped
  • oil to shallow fry








           In a bowl, combine all the above mentioned ingredients (except oil to shallow fry ). Knead into a dough by adding water, little at a time. Cover and keep aside for 10-15 minutes.

          Divide the dough into small equal portions. Take each portion and spread it directly on a greased tawa / griddle into a small circle just like a poori with the help of some water.

          Make a hole in the centre. Drizzle 1-2 tsp. oil in the hole and around the edges and fry on a medium flame on both sides till done.

          Make similar Thalipeeth with the remaining dough and relish them hot, with pickle, butter, plain yoghurt, raita or green chutney. (Makes about 7 thalipeeth)


   








                    In a bowl, combine all the above mentioned ingredients (except oil to shallow
                    fry). Knead into a dough by adding water, little at a time. Cover and keep 
                    aside for 10-15 minutes.




                  Divide the dough into small equal portions. Take each portion and spread it
                  directly on a greased tawa / griddle into a small circle just like a poori with
                  the help of some water.



                Make a hole in the centre. Drizzle 1-2 tsp. oil in the hole and around the edges
                and fry on a medium flame on both sides till done.



                                Make similar Thalipeeth with the remaining dough.




                   Relish them hot, with pickle, butter, plain yoghurt, raita or green chutney.











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