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Tuesday, 21 May 2019

Grilled Achari Garlic Chicken


          These quick-fix yummy Chicken Drumsticks needs no intro. Liked by one and all, they can be dished out in no time for your loved ones. They can be served as a light meal along with some fresh salads / soup or as an appetizer with green chutney. They are no doubt a gourmet's delight. 

          These homemade grilled chicken are far better than any fried chicken. In this recipe I added some bottled mango pickle and gave a garlic flavour. I also made it a little mild and have not used any colour. You many make it spicy as per your choice. So check for a step by step pictorial recipe to prepare it. 








  • 6 Chicken Drumsticks
  • salt to taste
  • 1 tbsp. mustard oil
  • 8-10 garlic cloves, ground / grated
  • 1 tsp. Kashmiri red chili powder 
  • 1-2 tbsp. pickle (I used mango pickle)
  • oil / leftover marinade for basting











           Clean the chicken drumsticks and make cuts on them. Make a paste of garlic, red chili powder, pickle, oil and salt with little water.

          Smear this paste all over the chicken drumsticks and marinate for 5-6 hours or preferably overnight in the refrigerator.

          Line a baking tray with foil and arrange the marinated chicken legs over it. Grill for 30-35 minutes by basting with oil / leftover marinade and flipping them halfway through.

           Garnish with coriander leaves and serve them hot with green chutney.






                     Marinate with all the spices for 5-6 hours / overnight in the refrigerator.




                      Line a baking tray with foil and arrange the marinated chicken legs on it. 



                      Grill for 30-35 minutes by basting with oil / leftover marinade and flipping
                      them halfway through.







                        Garnish with coriander leaves and serve them hot with green chutney.











Sunday, 19 May 2019

Mangodi Ki Sabzi (Dried Lentil Dumplings Curry)


          This yummy Rajasthani style Mangodi Curry along with rice or chapati will make for a great weekend meal with your loved ones. It is so simple and an easy recipe - so satisfying and a real comfort food. Mangodi (dried lentil dumplings) comes in handy when we run out of any veggies. So check for a quick step by step pictorial recipe to prepare this traditional veg. delicacy.







          Rajasthani cuisine comprises of both veg. amd non-veg. that are spicy and rich. At the same time you will find the vegetarian recipes that are so simple and without any use of onion or garlic. They are flavoured with the most basic seasonings. Yet they come out real yummy and lip smacking. 

          Due to the harsh climate the locals depend on mangodi, papad, besan and few veggies that are sun-dried for later use. So do try this amazing mangodi curry and you will not be disappointed that such a simple dish can be so full of flavours. 






  • 1/2 cup mangodi / vadi (dried lentil dumplings)
  • 1/4 cup green peas (I used frozen ones)
  • 2-3 tbsp. ghee / oil
  • 1/2 tsp. cumin seeds
  • 1/4 tsp. asafoetida
  • 1 tsp. ginger, grated
  • 1-2 green chilies, chopped
  • 1/2 tsp. turmeric powder
  • 1 tsp. red chili powder
  • 1/2 tsp. coriander powder
  • 1/2 tps. cumin powder
  • salt to taste
  • 2-3 tomatoes, pureed
  • 1/2 tsp. garam masala powder
  • 1/2 tsp. kasuri methi crushed
  • 2 tbsp. coriander leaves, chopped








          Heat ghee / oil in a pan and fry the mangodi till light golden in colour. Drain and pressure cook them in 1 cup water for 2-3 whistles.

          Temper the same oil with cumin seeds and asafoetida. Saute for a few seconds. Add the ginger and green chilies. Saute for a minute.

          Add all the dry spices and mix well. Then add the tomato puree and simmer, covered till the oil floats on the top.

          Add the boiled mangodi and peas. Adjust water accordingly. Cover and simmer for 4-5 minutes on a low flame. 

          When done, add the garam masala powder and kasuri methi. Give it a stir and switch off the flame. 

          Garnish with coriander leaves and serve with plain steamed rice, jeera rice, chapati, paratha, etc. 




                      Heat ghee / oil in a pan and fry the mangodi till light golden in colour. Drain
                      and pressure cook them in 1 cup water for 2-3 whistles.



                     Temper the same oil with cumin seeds & asafoetida. Saute for few seconds.
                     Add the ginger and green chilies. Saute for a minute.



                      Add all the dry spices and mix well. 




                    Then add the tomato puree & simmer, covered till the oil floats on the top.



                      Add boiled mangodi & peas. Adjust water accordingly. Cover & simmer 
                       for 4-5 minutes on a low flame. 


                 
                     When done, add the garam masala powder & kasuri methi. Give it a stir
                     and switch off the flame. 




                      Garnish with coriander leaves.







                              Serve with plain steamed rice, jeera rice, chapati, paratha, etc. 












Tuesday, 14 May 2019

Veg. Kousa Mahshi (Stuffed Baby Marrow - Fusion Style)


          Kousa Mahshi is a traditional Middle Eastern delicacy where baby marrows are stuffed with a mix of soaked rice, mince meat, herbs and seasonings. It is then cooked on a bed of tomato sauce. But I would like to share a fusion vegetarian version of it, where I stuffed with soya and please note this is an oil free recipe. So a healthy and a yummy dish for you to enjoy guilt free.

          This dish is generally simmered in an open pan, but I tried it the simple way by pressure cooking. It ultimately saved me a lot of time. This classic dish is served with Labneh (thick yoghurt), saffron rice or pita bread. But you can enjoy my version along with plain steamed rice, jeera rice, pulao or any Indian bread. So check for a step by step pictorial recipe to prepare this fusion delicacy.









Soya Stuffing - 

  • 1/3 cup soya granules, soaked in hot water for 15 minutes & drained
  • 1-2 green chilies, chopped
  • salt to taste
  • 1/4 tsp. pepper powder
  • 1/2 tsp. roasted cumin powder
  • 1 tbsp. roasted peanuts, powdered
  • 1 tbsp. fried fresh grated coconut
  • 1 tbsp. fried onion, crushed (opt)
  • 1 tbsp. coriander leaves, chopped






Kousa Mahshi - 

  • 5 baby marrows, washed and dried
  • 2 large tomatoes, roughly chopped
  • 1 tsp. tomato paste
  • 1 tsp. sugar
  • 2 bay leaves
  • 1" cinnamon stick
  • salt to taste
  • 1/2 tsp. red chili flakes
  • 1/2 tsp. cumin powder
  • 1/2 tsp. coriander powder
  • 1/2 tsp. garam masala powder
  • 1 tsp. coriander leaves, chopped

                       





       

Soya Stuffing - 


         In a bowl, mix all the mentioned ingredients for the stuffing and lightly stir fry on a pan (without adding any oil) for 1-2 minutes. keep aside. 
          



Kousa Mahshi - 

         
          Boil the tomatoes along with 2 cups water, tomato paste, sugar and salt for 2 whistles.  Keep aside.

          Score the baby marrows them with the help of a knife or an apple corer to make them hollow. 

          Fill the marrows with the soya stuffing. Pour the tomato sauce in a pressure cooker and add all the dry spices, bay leaves and cinnamon. 

           Gently place the stuffed marrows on it. Close the lid and pressure cook for 3 whistles.

          Carefully, transfer the cooked marrows to another dish and strain the tomato sauce. Simmer further till it is slightly reduced.

          While serving, arrange the cooked marrows on a serving dish and pour the liquid over it. Garnish with coriander leaves and serve with pita bread.






                     Fill the marrows with the soya stuffing. 




                      Pour the tomato sauce in a pressure cooker & add all the dry spices, bay
                      leaves and cinnamon. 



                     Place the stuffed marrows on it. Close the lid & pressure cook for 3 whistles.




                     Carefully, transfer the cooked marrows to another dish and strain the 
                     tomato sauce. Simmer further till it is slightly reduced.




                      While serving, arrange the cooked marrows on a serving dish & pour the
                      liquid over it. 



                                Garnish with coriander leaves and serve with pita bread.












Monday, 13 May 2019

Peri Peri Rice with Peri Peri Chicken - Nando's style


          Try this amazing South African Nando's style Peri Peri Rice in the comfort of your kitchen. It is such an easy and a super quick recipe, where you can use any leftover rice to dish out this yummy meal. Just a slight stir fry with few chopped veggies and some peri peri sauce, you are done. Enjoy this flavourful rice with Peri Peri Chicken. So check for a step by step pictorial recipe to prepare them.









          I became a great fan of peri peri rice and peri peri chicken after I tasted it at a Nando's outlet here. So decided to give it a try in my kitchen. It is absolutely an amazing dish. So if you're craving for a Nando's meal, you know what to do. Just change any leftover plain steamed rice into a flavourful Peri Peri Rice by just adding some chopped veggies and of course peri peri sauce. 

           I used a store bought one. But you can always make this sauce at home. Will definitely give it a try next time. Once you are done with dishing out peri peri rice, go ahead and prepare the peri peri chicken. It is very simple as all you need to do is to marinate the chicken breast with the peri peri sauce overnight and then pan fry them till done. So now you have a perfect and a hassle free yummy meal - Nando's style at home.







Peri Peri Rice - 
  • 1 cup rice, soaked for 30 minutes
  • 2 tbsp. butter
  • 1 small onion, chopped
  • 1/2 capsicum, chopped
  • 1 small tomato, chopped
  • 1 fresh green / red chili, chopped
  • 1/2 tsp. roasted cumin powder
  • 1/4 tsp. turmeric powder
  • 3-4 tbsp. nando's peri peri sauce
  • salt to taste
  • 1 tsp. coriander leaves, chopped (opt)

Peri Peri chicken - 
  • 2 chicken breast,scored
  • 3 tbsp. nando's peri peri sauce
  • 1 tbsp. olive oil
  • 2-3 tbsp. butter 
  • Extra sauce to garnish 








Peri Peri Rice - 


          Cook the rice till done, drain and keep aside. 

          Heat butter in a pan. Add the onion and fresh chopped chili. Saute till translucent.

          Add the tomatoes and capsicum. Saute for a minute. Add the sauce and mix everything well.

          Now add the rice. Give it a stir and add all the dry spices. Combine everything well and stir fry for 1-2 minutes. 

          Transfer to a serving plate and garnish with coriander leaves. Serve with Peri Peri Chicken.



Peri Peri Chicken - 

          Marinate the chicken breast with the peri peri sauce and olive oil overnight. 

          Heat butter in a grill pan and fry the marinated chicken breast on both sides till done. 

          Drain and slice as desired. Drizzle some more sauce over them and serve with peri peri rice. 




                     Heat butter in a pan. Add the onion & fresh chili. Saute till translucent.



                     Add the tomatoes & capsicum. Saute for a minute. 



                      Add the sauce and mix everything well.




                      Now add the rice and give it a stir. 



                    Add all the dry spices. Combine everything well & stir fry for 1-2 minutes. 



                     Marinate the chicken breast with the peri peri sauce & olive oil overnight. 



                     Heat butter in a grill pan & fry the marinated chicken on both sides till done. 



                      Slice as desired and serve with peri peri rice. 






                Garnish the peri peri rice with coriander leaves & serve with peri peri chicken.












Sunday, 12 May 2019

Persian Style Saffron Rice


          There are any versions to this lovely Persian style flavourful rice. Each individual / household have their own secret recipe. Whatever be the reason, it is a perfect easy rice preparation that is flavoured with saffron and enjoyed with any grilled stuff. This method is very simple and I made some grilled chicken to go with it. Any leftover rice can be turned into this simple flavoured delicacy. 














  • 1 cup basmati rice, soaked for an hour
  • 1/4 tsp. saffron, crushed
  • 1 tsp. sugar
  • 2-3 tbsp. hot water
  • salt to taste
  • 2-3 tbsp. butter
  • 1 tsp. rose water
  • 1 tsp. chopped pistachios, almonds and dry rose petals 








          Cook the rice (either in plain water or any stock) till it is almost done. Drain and keep aside. Soak the crushed saffron, sugar and water for 20-25 minutes.

           Mix the rice with the saffron water and salt. Heat the butter in a pan and spread the saffron rice over it. Drizzle the rose water. 

          Cover with a tight lid and cook on dum for 4-5 minutes on a low flame. Transfer to a serving plate and garnish with chopped pistachios, almonds and rose petals. 

          Enjoy with any grilled stuff. I served with some homemade grilled chicken. 



















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