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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Ghugni Easy Recipe

Cuisine: Indian Starter

Serves: 2-3 pax

Ingredients:

  • White Dry Peas 100 grams
  • Salt to taste
  • Red chilli powder to taste
  • Garam masala to raste
  • Amchur to taste
  • Onion medium size 1 piece
  • Green chilli 2 pcs
  • Tomato small size 1 piece
  • Lemon 1 pc

Method:

  1. Soak the white peas for minimum 3-4 hours or overnight
  2. Boil the white peas in cooker adding only salt into it
  3. Chop the onion, tomato, green chilly and keep it in a bowl
  4. After the white peas are boiled keep them in a bowl and add the chop veggies, salt and other spices
  5. Mix well adding lemon in it
  6. Serve hot

Chef Tips:

  • Make sure the white peas are soaked overnight
  • You can also add Imli water in place of lemon
  • The white peas are hard to cook so cook them nicely

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Soyabean & Paneer Kofté Easy Recipe

Cuisine: Indian Main Course

Serves : 2-3 pax

Final Presentation

Ingredients:

  • Soyabean 50 grams
  • Paneer/Cottage Cheese 150 grams
  • Peas 50 grams
  • Onion medium size 1 pc
  • Tomato medium size 2 pcs
  • Green Chilly 2-3 pcs
  • Ginger & Garlic Paste 2 tablespoon
  • Milk 100 ml
  • Cream for Garnish
  • Kasturi Methi for garnish (Optional)
  • Salt to taste
  • Red Chilli Powder to taste
  • Garam Masala to taste

Method:

For Making Kofté
  1. Grind the soyabean in the mixer grinder to make a powder
  2. Take a thick bottom pan or cooker, add oil then add green peas, soyabean powder and grated paneer
  3. Add masale and cook till its dry and all water is reduced
  4. Blend the mixture to make a fine paste
  5. Make round balls and shallow fry them or just grill them on non stick pan
  6. Keep Aside
For Gravy:
  1. Sauté onion and tomato in a pan
  2. Cool it and then blend it adding milk into it
  3. Make a fine paste then strain it with a strainer to make it more finer
  4. Take the pan again, add oil then ginger & Garlic paste then the paste and start cooking on medium flame
  5. Add all the spices, and cook for 5 more minutes. Gravy ready
Food Presentation:
  1. Dip the Kofté in the gravy
  2. Serve hot with cream as garnish

Chef Tips:

  • To avoid excess oil grill the Kofté rather then frying them
  • The gravy must be smooth so keep blending till you get that texture
  • Spices can be increased or decreased according to the taste

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Soyabean, Peas and Paneer mixture
Soyabean, peas and paneer after Blending
Kofté after grilling not frying
Final plating

Stuffed Pita Pockets Easy Recipe

Cuisine : Continental

Serves : 2 Pax

Ingredients:

  • All Purpose Flour (Maida) 100 GMs
  • Wheat Flour (Aataa) 100 GMs
  • Salt to taste
  • Pepper to taste
  • Mixed Herbs to taste
  • Capsicum 1 pc medium
  • Onion medium 1 pc
  • Tomato 1 pc
  • Garlic few cloves
  • Red Yellow Bell peppers (Optional) 1pc
  • Cottage Cheese 150 GMs
  • Cucumber for salad
  • Hummus Recipe

Method:

1. Pita Pockets:

  1. Make a dough by adding both flours and salt and baking powder into it
  2. Rest for minimum 10-20 min covered with a cloth
  3. Then take medium sized dough balls and roll them flat
  4. Then take one end of the flat bread and fold it like a half moon shape
  5. Make space in between and cook it inside the oven for 10min at 170 degree centigrade
  6. If you don’t have oven cook it on a flat pan and cook it from all sides
  7. Keep aside

2. Pita Stuffing:

  1. Chop all the veggies and paneer into diced
  2. Take a thick bottom pan and add oil, then chopped garlic then all the veggies and saute
  3. Add all the spices into it before adding cottage cheese into it
  4. Cook on low flame till it’s cooked properly

3. Stuffing and Presentation:

  1. When the mixture is cooked take the pita pocket and stuff it with the mixture
  2. Keep the pita on the plate with some veggies pouring out of the pocket
  3. Serve it with hummus and salad
  4. Serve hot

Chef Tips:

  • While making the dough use luke warm water, it will make the dough soft
  • If you don’t want to use Maida you can use multigrain flour too
  • The stuffing can be chicken, veg or egg
  • Keep changing the stuffing and new dishes can be created
  • Adding cheese is optional
  • It’s a vegan recipe

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