May 042017

 

Chicken Roast (2)

 

Ingredients

  1. Chicken(cut into medium cubes) – 1/2 kg
  2. Onion(cut lengthwise,thinly sliced,medium ) – 2
  3. Ginger-Garlic paste – 2 tsp
  4. Turmeric powder – 1/4 tsp
  5. Kashmiri chilly powder – 1tbsp
  6. Coriander powder – 1 tbsp
  7. Jeera powder – 1/4 tsp
  8. Pepper powder – 1/2 tsp
  9. Fennel seeds powder – 1/4 tsp
  10. Pudina leaves (chopped) – 1tsp
  11. Coriander leaves (chopped) – 1 tbsp
  12. kuskus paste –1 tsp
  13. Lime juice – 2 tsp
  14. Curry leaves – 1 sprig
  15. Onion(fried) –to garnish
  16. Potato pieces(cut lengthwise and fried) – 1, to garnish
  17. Coconut Oil
  18. salt

Chicken Roast (3)

 

Preparation

  1. Marinate chicken pieces with lime juice,chopped coriander leaves,,chopped pudina,turmeric pwoder,pepper powder,fennel seeds powder and salt.Keep in the fridge for 3 hours to get marinated well.
  2. Heat coconut oil in a pan.Saute thinly sliced onions,curry leaves and once onion starts to turn light brown add red chilly powder,coriander powder,jeera powder mixed with little water  and stir well.
  3. Once the raw smell goes,add ginger –garlic paste ,kusksu paste to it and mix well.
  4. once oil clears add marinated chicken pieces to it and mix well.
  5. cover and cook on low flame till done.no need to add water as chicken itself produces water while cooking.
  6. In the mean time Heat little oil in another pan and fry potato pieces and onion  till brown and crispy.
  7. Once chicken is cooked well and dry, remove from fire.
  8. Garnish with fried onions and potato slices.
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Rating: 5.0/5 (1 vote cast)

Posted by prajusha Tagged with: , , ,
Apr 112017

DSC_6782

ingredients

  1. Eggplants/Aubergine (cut lengthwise into 2“ piece) – 3
  2. Garlic(chopped) – 3
  3. Red Chilly Flakes – 1 tsp
  4. Thai Basil – a bunch of leaves /10 leaves
  5. Soy Sauce- 1 tsp
  6. Fish Sauce – 1 tsp
  7. Brown Sugar – 1 tbsp
  8. Oil

Thai Basil Eggplant

Preparation

  1. Heat oil in a pan.Saute garlic and once it is light brown, add eggplant pieces and saute well.
  2. once it is cooked and soft , (for 4-5 minutes) add red chilly flakes, soy sauce,fish sauce and sugar.
  3. Finally add basil leaves and toss well for a minute to get mixed.
  4. No need to add extra  salt as there is already salt in two sauces.
  5. Serve with Thai fragrant  Rice.
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Rating: 5.0/5 (1 vote cast)

Posted by prajusha Tagged with: , , ,
Mar 232017

paneer matat bhurji

Ingredients

  1. Paneer/Indian Cottage cheese(crumbled) – 250 gms
  2. Onion(chopped) – 1
  3. Tomato(chopped) – 1
  4. Green Peas/Matar(boiled)– 1/2 cup
  5. Garlic(chopped) – 2
  6. Ginger- 1 “ piece
  7. Turmeric powder- 1/2 tsp
  8. Red chilly powder – 1tsp
  9. Garam Masala powder – 1/2 tsp
  10. Coriander powder – 1/2 tsp
  11. salt
  12. oil
  13. Coriander leaves – To garnish

Paneer-mattar bhurji

Preparation

  1. Heat oil in  a non- stick pan.add chopped onions,ginger, garlic  and saute till onions are golden brown .
  2. Reduce the heat to medium and add chopped tomatoes.once it is soft,add turmeric powder,chilly powder,coriander powder, garam masala and stir well.
  3. Add crumbled cheese, boiled green peas,salt to it and stir to combine.
  4. cook until paneer changes color to golden yellow by stirring frequently and breaking apart paneer into small pieces using the spatula for about 5 minutes.
  5. Remove from fire.
  6. Garnish with coriander leaves.
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Rating: 5.0/5 (1 vote cast)

Posted by prajusha Tagged with: , , ,
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