Chettinad Chicken Easy Recipe

Cuisine: Indian Main Course

Serves: 2-3 Pax

Ingredients:

  • Chicken with Bone or Boneless 500 grams
  • Salt to taste
  • Turmeric to taste
  • Grated Coconut 200 grams
  • Clove 2-3pcs, Cinnamon 1-2pcs, Cardamom 1-2pcs, Black pepper whole 4-5pcs, Star Anise 1pc
  • Jeera whole 1 tsp, Sauff (Funnel seeds) 1 tsp, Coriander whole 1tsp, Dry Red Chilly 3-4 pcs
  • Ginger and Garlic paste 2 tablespoon
  • Lemon Juice 4 tablespoon
  • Curry Leaf 7-8pcs
  • Mustard whole 1 teaspoon
  • Onion 2 medium size
  • Tomato 1 medium size

Method:

  1. Take a pan and dry roast Jeera, Sauff, coriander whole, clove, black pepper, star anise, cinnamon, cardamom, dry red chilli and roast for 2 minutes on low flame.
  2. Then add grated coconut into it, cook till the coconut is light brown in colour.
  3. Keep aside to cool it then make a dry paste of it, your Chettinad Masala is ready to use.
  4. Marinate the chicken with salt, turmeric and lemon juice.
  5. Take a thick bottom pan or kadai, add oil then add curry leaves and mustard into it, after few seconds add chopped onion into it
  6. Start to sauté the onion till golden brown, then add ginger and garlic paste, salt, dhaniya powder, red chilly powder together
  7. After that add chopped tomatoes into it, cook till the gravy is cooked
  8. Add marinated chicken in the gravy and start cooking on medium flame.
  9. Keep cooking till the chicken is soft, then add the Chettinad Masala on it.
  10. Sauté for some more time then add hot water so that the chicken is dipped in water
  11. Cover it for 20 min and cook till it becomes semi gravy
  12. Serve hot with garnish of grated coconut and curry leaves

Chef Tips:

  • Cooking of Chettinad Masala is most important so don’t burn it, cook it on low flame only
  • Chilies you can increase according to your taste too
  • Cover the chicken till it’s tender, if you feel it’s sticking in the bottom of the kadai add more water and keep mixing it.
  • The Chettinad Masala can be kept in refrigerator for 1 week.

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Stuffed Moong Dal Chila Rolls Easy Recipe

Cuisine : Indian Starters

Serves: 2-3 pax

INGREDIENTS:

  • Green Moong Dal whole/ Green Lentil 100 GMs
  • Paneer/Cottage Cheese 120 GMs
  • Salt to taste
  • Garam Masala to taste
  • Red Chilli Powder to taste
  • Green Peas 50 grams
  • Green Chilli 1-2 pcs
  • Onion medium size 1 pc
  • Capsicum medium size 1pc
  • Vegetable oil for cooking

METHOD:

  1. Take a thick bottom pan or cooker, add oil, then chopped onion, green chilly and capsicum into it
  2. Sauté for 2 min then add green peas, all the spices, then grated cottage cheese into it
  3. Cook well and dry all the water from it
  4. Take it out, cool it your stuffing is ready.
  5. Soak the Moong Dal for at-least 6-7 hours then make a fine paste of it.
  6. Take a flat pan or tawa, brush with little oil then pour the mixture. When the mixture is cooked stuff it with paneer and make rolls of it
  7. Serve hot with salad and mint chitney

CHEF TIPS:

  • Soaking of Moong Dal is important, while making the paste don’t add water into it. Add water later if needed.
  • The stuffing can be of paneer or anything you like to fill inside.
  • If you find it difficult to roll the Crêpe (Cheela) cook properly on medium flame so that it can be rolled
  • This recipe we haven’t used any flour or besan, if you want you can add into it

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Kolkata Egg Rolls Easy Recipe

Cuisine: Indian Snacks

Serves: 2-3 pax

Ingredients:

  • Eggs 3
  • Aataa/Wheat Flour 100 grams
  • Maida/Refined Flour (Optional) 30 grams
  • Onion Small 1 piece
  • Cucumber small 1 piece
  • Salt to taste
  • Chat Masala to taste
  • Tomato ketchup 2-3 tablespoon
  • Chilli sauce 2-3 tablespoon
  • Mustard sauce 2-3 tablespoon

Method:

Making of Dough:
  1. Take a bowl, add wheat and refined flour together
  2. Add salt into it
  3. Add water and make a dough of it
Making of Omelette:
  1. Make the flat bread (Roti) of the dough by the help of Rolling pin (Belan)
  2. Cook for few seconds in the pan then keep aside
  3. Beat one egg with salt and then pour it on the pan and cook for few seconds
  4. The Roti prepared on step 2 put it on the omelette and cook from both sides
Making the Roll:
  1. Cut the onion and cucumber in Juliane cutting (Long Thin Cutting)
  2. Fill the roll with the veggies then add chat Masala, ketchup, mustard and chilli sauce
  3. Roll the Roti by covering the whole mixture inside of the roti
  4. Cut into pieces and serve hot with Ketchup and mustard sauce

Chef Tips:

  • The dough have to be soft
  • Roti have to be thin not thick so that roll can be easily prepared
  • The filing must be raw and use lemon juice if needed
  • The mustard sauce is important in Bengali rolls

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Dhokla Sandwich Easy Recipe

Cuisine : Indian Starter

Serves : 2-3 pax

INGREDIENTS:

  • Besan (Gram Flour) 250 GMs
  • Salt to taste
  • Lemon 1 pc
  • ENO or Baking Powder or Baking Soda 1 teaspoon
  • Curry leaves or Coriander leaves
  • Paneer 50 grams

METHOD:

  1. Take a bowl, add besan and salt
  2. Then add water into it to make a batter like pakoda batter
  3. Then add ENO or Soda into it and mix well
  4. Keep aside for 10-12 min
  5. Take tea cups 5-6, pour the mixture into it and microwave for 4 min
  6. If you don’t have microwave then take a thick bottom pan, put hot water and then keep the cups with the mixture on it and steam it for 10 min
  7. Check with toothpick before taking out, if not cooked, cook for some more minutes
  8. Take them out and cut into half diagonally
  9. Cut the paneer in slices and then put it between the dhokla
  10. Add lemon and garnish on the dhokla and serve hot

CHEF TIPS:

  • The cup used for steaming or in microwave should not be more then half filled
  • Pakoda batter means the batter have to be medium thick, neither thin nor very thick
  • Lemon can pe out at last
  • For stuffing you can use potato too

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