Thursday, May 11, 2017

Kasuri –Malai –Murgh.
As the name suggests this is a Chicken dish cooked with mild cream and dried kasoori methi leaves (fenugreek leaves)
Fenugreek leaves don’t only give a great flavour but it’s  health benefits are phenomenal. At home a small quantity of the leaves or seed is added to the food on a regular basis. This dish is definitely going to be a delectable dish for all.
This recipe is very simple as the prep time is minimal.  This dish needs simple marination and the process is fairly simple.

Ingredients-
Chicken(boneless)……………………………………500 gms(cut in 1 ½  inch cube)
Yoghurt………………………………………………… ¾ cup
Fresh cream ...........................................................100-150 ml
Kasuri methi(dried fenugreek leaves)……………….4tsp
Onion…………………………………………………… 1 medium (chopped)
Tomato………………………………………………….. 1 large(chopped)
Ginger-garlic paste………………………………………2 tsp
Lemon juice……………………………………………….juice of 1 lemon
Black pepper powder…………………………………….½ tsp
Red chili powder………………………………………….½ tsp
Coriander powder………………………………………. 1 tsp
Turmeric……………………………………………………½ tsp
Garam masala powder……………………………………1 tsp
Green chilies………………………………………………1(optional)
Green cardamom………………………………………….3
Black peppercorns………………………………………..5
Cloves………………………………………………………3
Black cardamom…………………………………………..2
Cinnamon stick…………………………………………….1 inch stick
Oil……………………………………………………………3 tbsp
Salt…………………………………………………………as per taste

C:\Users\Akshaya\Pictures\DSC_0299.JPG







Method-

First marinate the chicken with little salt, lemon juice and pepper powder and keep it aside till you prepare the other things for cooking.

Now take a pan and dry roast the kasuri methi leaves (fenugreek leaves) and let it cool. When it’s warm enough to hold in your palms crush it nicely in between your palms to a coarse powder. Do not use a mixer. The leaves are delicate and your hands are enough to get it down to a powder.
Cut the onions into small pieces and keep it aside.

Now take a heavy bottomed pan and pour oil in it. When it’s warm add black and green cardamom, peppercorns, cloves and cinnamon. Allow them to crackle.

Then add the onions and add little salt, when it’s translucent add the marinated chicken and sauté it till it turns slightly golden brown. Please be careful of not burning it. The chicken should be lightly roasted.

Now add the ginger garlic paste and sauté till the raw smell is gone and the aroma of the spices and the fresh paste envelops the kitchen. Now it’s time to add pieces of tomatoes and saute till the water from the tomatoes dries up.

When the water from the tomatoes dries up add red chilli powder,coriander powder and turmeric powder and mix well.

Now add the whipped jogurt and stir well. Add garam masala powder and ½ cup of warm water and salt.  Cover the pan with lid and cook them in a slow heat till the chicken becomes tender and soft. The jogurt has to be whipped well as it tends to curdle if we add directly.

Open the lid and check the salt and stir it well.

Now add the cream, crushed kasuri methi (dried fenugreek leaves) and the slit green chillies and let it in simmer for 2-3 minutes.

Now your chicken is ready to serve.

Enjoy with steamed rice or with rotis.


Tuesday, March 14, 2017

Achari Masala


So today I have decided to share with you the recipe of an Indian staple seasoning. This can be used across a variety of dishes and techniques and makes a fantastic marinade. Time to let you in on a little secret ;) there is a recipe coming up soon that will use this ‘masala’. It would be a perfect Sunday family meal. I guarantee! Also it is sure to be a change from the Sunday style roast and veggies the Western world is so accustomed to.

Some of these ingredients might be difficult to find in Ostrava/Czech (though not impossible)
If you are feeling lazy you can always call KROP and order yourself some of this homemade flavor bomb.






INGREDIENTS
Mustard seeds………………………………   2tbsp
Cumin seeds…………………………………  2tbsp
Nigella seeds (kalaunji)……………………   2tbsp
Fennel seeds………………………………    2tbsp
Fenugreek seeds………………………        2tsp
Carom seeds (ajwain)……………………    1tsp
Whole red chilies (dried)*………………       75gms
Dry mango powder (amchoor)…………     2tsp(optional)

This set of ingredients yields around 50 - 75 grams approximately depending on the chili we add.

METHOD-
Dry roast all the ingredients mentioned above with the exception of dried red chillies. You must roast them until the aroma of the spices is released. The red chillies must get dry roasted in a separate pan.

Let the roasted spices and chilies sit in a bowl (at this stage it is okay for them to rest together) until it comes down to room temperature.

Grind these roasted ingredients into a coarse or fine powder depending on your requirement. For instance, chunky bits of spice would be great when using this as a marinade for a bbq.
  
The spice mixture is ready to use across a variety of gravies, roasts and grills.
Store the unused spice powder in an airtight container.

*I used chili paprika and sladky (non spicy) chili in equal quantity.
You can adjust the quantity of each chili according to your desired spice level




Sunday, February 26, 2017

Dosa:-)

Dear Friends,

After my last posting on chicken wings, I want to take you to a completely different and unique dish called Dosa. Its familiar and most liked food by any Indians in the universe irrespective of where he lives and from where his origin in India.
That is Dosas.... for you friends:-).

Its more or less like the pancakes my Czech friends make but with entirely different ingredients and taste.


It is a healthy food as its gluten free and moreover as the batter is fermented overnight it is probiotic, and as we add fenugreek seeds(pískavice řecké seno semena) in it, it is diabetic friendly too:-).



Its the staple breakfast in south Indian household apart from Idlis....Why only breakfast. We can have this at any part of the day. The name dosa tickles your taste buds and crave you to eat. You cannot wait till its prepared, and when you start eating you cannot stop. Its not an exaggeration!!!!!.

Usually its served with sambhar and chutney of your choice - coconut,onion and tomato, coriander and mint and so on.......





We can have a variety of dosas like masala dosas,cut dosas,cheese dosas,onion uttappam.......And the list is endless:-).



Basically it contains bolied or parboiled rice with normal long grain rice ,black lentils and about a tea spoon of fenugreek seeds.

We soak the rice and lentils with fenugreek seeds separately for a minimum of 5-6 hrs.
Then we grind the lentil and rice separately to a fine paste and mix it well by adding adequate salt.

Then we ferment the batter overnight.

The proportion for the dosa batter is

Parboiled or bolied rice                      - 3 cups
Sos long grain rice or normal rice      -1 cup
Skinned whole black lentils                -3/4 cup
Fenugreek seeds                                -1/2 tspn
Salt  as required

We use a special wet grinders with stones and this grinder will be there in almost all the south Indian house holds.I have one at my home in Ostrava too:-).

But never mind,you can always grind them in a  mixer.

And the batter after fermenting overnight will look like this:-).



The same batter can be used for preparing idlis too.

Now take a non stick pan and pour the batter in circle and apply little oil on the sides of the dosas and once its cooked remove it from the pan and serve it with chutney and sambar.


Here you go to understand how to spread the batter.

Bon appetit:-)




Sunday, October 16, 2016

Baked-Garlic parmesan wings.

Baked - Garlic Parmesan wings.

After cooking few chicken dishes want to try some baking!!!

This time with the chicken wings with some basic ingredients and cheesy flavor.

Let’s see the ingredients

1. Chicken wings (kuřecí křídla)                                                   -500gms
2. Vegetable (rostlinný ) or sunflower (slunečnicový)oil               -1 tbsp
3. Black pepper powder (černý pepř prášek)                                  -1tsp 
4. Garlic powder (Česnekový prášek)                                            -2tsp
5. Chili flakes (chilli vločky)*                                                        -1tsp
6. Oregano                                                                                      -1tsp
7. Minced garlic (drcený česnek)**                                               -25gms
8. Fresh parsley (čerstvou petrželkou)                                           -25 gms
9. Parmesan cheese (parmazán)                                                    -200 gms
10. Salt                                                                                          -1 tsp
11. Lemon zest (citrónová kůra) ***                                            -2 tsp

As a normal practice prepare yourselves before starting the actual process of baking.

Wash, clean, drain the water and pat dry the chicken wings with the kitchen towel.

Pre heat the oven at 210°c.

Grate the cheese and keep it ready.

Mince the garlic pods and grate the lemon zest and keep it aside.

Now let’s start with the marination of chicken wings.

Take a bowl and place the chicken wings.

Add vegetable oil, salt, oregano, pepper powder, Chili flakes, dry garlic powder,half of freshly chopped parsley and mix well with your hands and keep it aside for 20 mnts.

*If you don’t want to use the chili flakes –please increase the level of pepper powder by ½ tsp


 The preheating of oven might have ended by the time the chicken is getting marinated.

Now take the cooling rack and brush some oil on it.

Place the cooling rack on the top of the tray, so that the air gets circulated from down for the chicken to get cooked evenly.

Please refer the picture for the same



It will take 15 to 20 minutes for the chicken to cook.

When the chicken is getting baked-

Take a bowl add the grated cheese, minced garlic, Parsley and lemon zest and mix well and keep it ready.

**If you like more garlic taste in your chicken please add one or two pods more. I used three medium sized pods.

***Instead of lemon zest you can finely chop the lemon grass and add it. It will give better flavor than the zest. As I could not procure the same I used lemon zest.

As soon as the chicken comes out of the oven, Mix them in the cheese mixture till the chicken is well coated.

Place the coated chicken in the cooling tray and place it back in the oven for 10 minutes.

The last two minutes put it in broil for the extra crispyJ



Yummy.The home was smelling divine with the fresh herbs :-)

Bon appetite.




Wednesday, September 21, 2016

Corn, Spinach &Cheese Toast.




This is the simplest recipe but a fulfilling meal with minimum ingredients and less cooking time.

Now the ingredients-

Sweet corn kernels /sladké kukuřice jádra      – 1 cup
Spinach /špenát                                               -1 1/2cups
Garlic pods/ česnek lusky                                -3 medium size
Nutmeg/muškátový oříšek                               -1 tsp (grated )
Green chilli *                                                    -1 very finely chopped
Red chilli flakes/červené chilli vločky**           -1 tbsp (for spreading on the top of slices)
Butter/Maslo                                                      -50gms.
Onions/cibule                                                    -1 medium size
All-purpose flour/Mouka                                     -1 cup
Milk/Mleko                                                          -1 ½ cups  
Cheese                                                               -200 gms                         

As a practice prepare the ingredients before starting to cook.

Wash the spinach leaves in colander and keep it aside for the water to drain. Once the water is drained fully (need not have to be dried fully-as we are going to cook it),cut the spinach and keep it ready.

Cut onions into small pieces.

Peel the garlic and chop it well.

It’s easier to use the frozen sweet corn which is available in all the super markets.

Procedure

Take a pan and add the butter. If you want less fat use half of butter and oil. I used only butter.The choice is absolutely yours as the taste will not change in either ways:-).

When the butter is about to melt add the garlic and saute well .Don’t make it brown –please.

Then add the onions and green chilies and stir till the onions are cooked. Again don’t wait till its brown.

*You avoid green chilies if you are going to use the chili flakes on top of the slices of bread.
I preferred green chilies as it’s cooked and the chili will not be felt in every bite. Again the choice is yours-Please:-).

**use the red chili flakes if you are not adding the green chilies.

When the onions are cooked (when they are translucent) grate the nutmeg and mix well.

Now it’s time to add the flour. Put the flame in low medium and stir till the raw flavor goes out.

Add required salt. 

Now add half a cup of milk at a time and mix well. Stir well till you get a nice paste consistency.check the salt before switching off the gas.


Now the mixture is ready to be spread on the slices of bread.

Cut the edges (if you want to) and apply the spread generously on the slices and grate the cheese on the top and put it in the oven at 200 °f.

Cook it in the oven till the cheese melts. Please do not make the cheese brown.

The cheese should be felt in every biteJ.











You can see the cheese just melted and not brown. This is the time you switch off the oven and the toast is ready to serve.


I used brown bread as it is not sweet and goes well with this toast.

You can serve it as sandwiches too.

Monday, July 4, 2016

Chicken butter masala.

Surprised to see the title from a vegetarian Tambrahm …J.Of-course   it’s me who has started to cook chicken dishes in my new kitchen to satisfy the taste buds of my kids and to my all loving Czech and Indian meat eating  friends.

This is the most popular chicken dish which is not so spicy and has good flavors of homemade sauce , butter and cream. The aroma it releases after cooking is something which has to be experienced. Though I neither eat nor taste the chicken I can vouch the authenticity of the recipe after seeing the happy faces of my children and excellent feed-back from my friends.

The recipe is to benefit all the chicken lovers .Easy to cook with simple procedures to follow.

Please don’t be afraid  by the length of the recipeJ. I have given a detailed description of the recipe.

Now the ingredients.

For the chicken-

1. Boneless chicken or chicken breast(Kuřecí prso)                      -1kg            
2. Ginger garlic paste(zázvor česneková pasta)                 -1 tbsp full
3. Lime juice*                                                                       -2 tsp
4. Salt                                                                                   -to taste
5. Corriander powder(koriandr prášek)                               -1 tbsp full.
6. Chilli powder(chilli koření)**                                            -2 tsp
7. Chilli  paprika***                                                             -1 tsp
8.Oil                                                                                     -1 tsp

For the curry or gravy (omáčka)-
9. Onions                                                                            -400 gms
10. Tomatoes                                                                      -2 medium size
11. Cashew nuts                                                                 -7or 8 nos
12. Dried fenugreek leaves-kasoori methi
(sušená pískavice listy) ****                                              -1 tbsp
13. Ginger garlic paste                                                      -1tbsp
14. Chilli powder *****                                                       -1 tbsp
15. Corriander Powder                                                       -1 tbsp
16. Cumin seeds(římský kmín)                                          -1tbsp
17. Oil                                                                                 -2 tbs

Butter                                                                                 -50 gms
Food color (deep orange-optional)                                    -1 tsp
Heavy Cream                                                                     -200 ml

Preparation-

As a norm prepare the things before starting to cook.

1. Cut the chicken in small cubes.( malé kostky).

2. Cut the onions into pieces and also the tomatoes.

3. Make ginger garlic paste and keep it ready. Add ginger and garlic in equal proportion and grind it in a mixer. You can make paste in larger quantity and store it in a bottle or air tight container and refrigerate. It will remain for at least a month. I usually prepare 300 gms of paste and refrigerate it.

First step is to marinate the chicken with the ingredients mentioned under- For the chicken.

Take the pieces of chicken in a bowl add all the ingredients from 1-8.
Keep it aside for 10 minutes or till you finish the preparation for gravy.

*Lime juice is added to avoid the smell while cooking and also to get the tangy taste in the chickenJ

**you can increase the quantity if you want mild spice as the final product tends to become very mild due to adding of butter and cream and a tsp of sugar.

***Indian friends-please use only Kashmiri chili powder and if you want slightly spicy increase the quantity

Now for the gravy(omáčka).

Take a pan and add oil in it. When it is warm add the cumin seeds and when it splutters add the diced onions and a pinch of salt. As I always say by adding salt to the onions it will cook faster.

Then add the ginger garlic paste and cook till the raw flavor goes.

When the onions are slightly cooked or translucent add the cashew-nuts and the kasoori methi and saute it for 3 mnts.

Then add the chili powder and coriander powder and saute it for another two mnts.

Now is the time to add tomatoes. After adding tomatoes add a pinch of salt and cook till the tomatoes are cooked and the mixture appears like a mashed potatoes.

Switch off the gas and stir it well and keep it aside for cooling.

When the onion tomato mixture is getting cold to be grinded into a silky paste –start cooking the chicken.

Procedure-

Heat oil in the pan. When it is warm add the marinated chicken into it and stir it in between continuously till the chicken is cooked fully.

The chicken will release more water when its cooking .Stir well till the water evaporates and the chicken looks dry. Please be careful not to burn the chicken.
Transfer it into the bowl .

Now the mixture for the gravy is cool and ready for grinding. Make a paste out of the mixture.

Make it into a very smooth paste as we don’t want any ingredients to be seen in the gravy. We want the gravy to be very silky.

Now put the same pan in which the chicken is cooked. Put the flame in low heat and add the butter.  When the butter is melted add the prepared sauce into it. When the sauce is cooking add 1 cup of water as the sauce tends to thicken due to cashew and cream. Now you can increase the flame to medium heat. At this stage check salt and add if necessary.

Allow the sauce to boil, but stir the sauce continuously. It will take 5-7 mnts to cook.

Now mix the food color in a tbsp of water and add it to the gravy.

Cook for another two mnts.

Now add the cream and stir well for another 5 mnts.

Then add the fried chicken into the gravy and stir well.

Your chicken butter masala is ready to serve.

****Kasoori methi-Dear Czech friends-you can skip the ingredient. But it adds rich flavor to it. You don’t get this in Ostrava. I am hunting to find it in a shop in Ostrava. If you want it please inbox me in fb or leave a comment in my blog. Will be ready to help you in procuring the sameJ

*****Dear Indian friends-As the final product is going to be very mild ,if you want little spice add one green chilly when you are cooking the mixture. Add it after adding ginger garlic paste and saute it well. As we are going to make it into fine paste the green chilly will disappear.

Please note-If you are allergic to nuts,  please replace it with sunflower seeds instead of cashew nuts. Even without adding the cashew the taste will remain the same. If you are not adding the nut then don’t add water while cooking the gravy.

Happy cooking this yummy dish and the smile is guaranteed on your kids faceJ











Sunday, June 5, 2016

Egg Rice Noodles/ vermicelli

Hi again,

After a long break , another simple recipe with rice noodles. In my earlier blog ,I introduced rice noodles with coconut and lemon. Now with the eggs.

All you need is just half an hour- Preparation time of 10 mnts and cooking time of 15 -20 mnts.

Now for the ingredients.

Boiled Rice noodles*           -200 gms.
Eggs (large size)                   -2 nos.
Tomatoes                              -2 small sized or one big size.
Garlic                                    -2 pods finely chopped.
Onion**                                -1 big size.
Red chilli powder                  -1/2 tsp
Coriander powder                  -1/2 tsp
Oil                                          -2 tbsp
Mustard(semena hořčice)      -1 tspn
Salt                                         -to taste
Curry leaves                           -1 string
Bay leaf                                  -2
Kalpasi or stone flower***    -1 small pinch

*Please check my earlier post where I have shared how to cook the rice noodles without getting stickyJ.

**I love to have more onions in all my dishes. So, please add one more onion if you like the taste of onions in food. You can cut into small cubes or thin slices too as it will have great visual appeal. I made it with finely chopped onions. 

***Usually kalpasi or stone flower is added to give extra flavor to the food in small quantity. As it is not available in Ostrava I cooked without this. My friends in India –please add this to enhance the flavor as its easily available in the markets.

Ingredients to roast and grind.
1. Pepper                              -1 tsp
2. Fennel seeds                     -1tsp
3. Cinnamon                         -1/2 inch
4. Cloves                               -2


Procedure-
First dry roast the ingredients (1 to 4) till nice aroma comes out from the ingredients. Make it into coarse powder in mortar and pestle. Keep it aside.

Next step is to grind the tomatoes into puree.  keep it aside.

Heat oil in the pan and when it is warm add the mustard seeds. When it crackles add the bay leaves and curry leaves. During this process let the heat be in medium flame. Then add the chopped garlic .Before it turns into brown add the onions and sauté well. When its slightly cooked(transparent) add the ground powder. Now add the tomato puree and mix well. Now add the chilli powder, corriander powder and salt.  Saute well till the oil separates and the water from the tomatoes evaporates. It should be like a thick mixture consistency.

Break the eggs and pour it on the top of the mixture and scramble the eggs well .Put the flame on slow temperature when the eggs are cooked.

Now add the cooked rice noodles to the egg mixture and mix well.

Garnish with coriander leaves.

Your egg vermicelli is ready to serve.