Wednesday, January 4, 2012

Broccoli manchurian

Broccoli manchurian is one of my favorite side dishes.Broccoli is low in calories but dense in nutriants.It is considered as women's super food..coz it is rich in folic acid,antioxidents especially carotines,vitamines A&C which helps to boost immune system.

  • 1 medium sized broccoli
  • 1 large onion
  • 2-3tbsp tomato ketch up
  • 2 tsp soya sauce
  • 1/2 tsp ginger paste
  • 3-4 garlic pods cut into small piece
  • 1/2 cup corn flour
  • 1/2 cup wheat flour
  • a pinch of sugar
  • 1 tsp chilli powder
  • salt
  • oil for deep frying
Cut broccoli into small florets and put them in a bowl of boiling water for 10minutes.Drain the water and keep aside.

Now make a paste of cornflour,wheat flour,chilli powder,salt using water.Dip the broccoli florets into this paste and deep fry them till brown.Keep aside.

Heat 2 tsp of oil in another pan.Add ginger and garlic and saute for a minute.Then, add onion saute till golden brown.Now add the tomato ketchup,soya sauce,sugar,salt and mix well.Dilute 1 tsp cornflour with some water and add to the gravy.Mix well till it thickens and corn flour gets cooked.fFnally add the fried broccoli and mix well.

Yummy broccoli manchurian is ready.Serve hot with rice or roti:-)

Tuesday, August 30, 2011

Tomato chicken


  • 1 kg chicken
  • 1 tbsp ginger-garlic paste
  • 1o no green chilli(according to taste)
  • 1 tsp pepper powder
  • 1/2 kg tomato
  • 100gm butter
  • salt to taste
  • 3 tsp oil for frying+1tsp for marination
  • curry leaves
Grind green chillies along with ginger-garlic paste.Marinate the chicken with this ginger-garlic-green chilli paste,pepper powder,salt and oil for 1 hr.Puree the tomato without adding water and keep aside.Heat the remaining oil in a pan and fry the marinated chicken till it becomes brown in color.Heat another pan and melt the butter.Add curry leaves,tomato puree,salt.oil and boil till oil separates.Now add chicken piece.Cook the chicken in low flame until masla get well coated on the chicken.Serve hot with rice.

Monday, May 23, 2011

Chicken ularthyathu

  • 1 kg chicken
  • 1tbsp ginger -garlic paste
  • 1 tsp pepper powder
  • 1/2 tsp turmeric powder
  • 2 tsp chilli powder
  • 1 tsp garam masala
  • 3 big onions,chopped
  • 2 big tomato,chopped
  • 1 tsp vinegar
  • salt to taste
  • 5 tbsp coconut oil
Marinate chicken with ginger-garlic paste,pepper powder,turmeric,salt and vinegar for 2hrs.Heat oil in a pan,add onion and saute untill it become light brown.Add chilli powder,garam masala ,tomato and saute till tomatoes become soft.Now,add chicken along with marination and 1/2 cup hot water.Cover and cook for 20-25 minutes.Heat oil in another pan and add curry leaves.Transfer the chicken with gravy into this pan and keep sauting adding enough oil until all water evaporated and chicken become well coated with masala.Serve hot garnished with some curry leaves.

Paneer Makhani

I love paneer.I like it in all forms .Be it a curry,dry one, cutlet, any thing will do.So every week I will try to experiment a new dish with paneer.This week I tried this dish.This lip smacking preparation is popular in almost all Indian states...originally of north India,every state adds a distinct touch to this recipe.I got this recipe from Tarla dalal's Punjabi subjis.

Ingredients :
  • 2 1/2 cup paneer,cut into cubes
  • 1 bay leaf
  • 1" piece cinnamon
  • 2 cloves
  • 2 cardamoms
  • 2tsp ginger-garlic paste
  • 1/2 cup fresh thick curds,whisked
  • 3tbsp tomato ketchup
  • 1 tsp garam masala
  • 2 tsp dried kasuri methi
  • 1/2 tsp sugar
  • 2 tbsp cream
  • 2tbsp butter
  • salt to taste
For makhani gravy
  • 1 cup chopped tomatoes
  • 1/2 tsp sliced onions
  • 1/4 cup cashew nuts
  • 2 whole dry red chillies
For garnish
  • 1 tsp butter(optional)

For makhani gravy, combine all the ingredients with 1 1/2 cup of water and simmer for about 30 minutes.Cool and blend to a smooth pate.Heat the butter in a pan and add the bay leaf,cinnamon,cloves and cardamoms to it.Add the ginger-garlic paste and saute for a few seconds.Add the makhani gravy,curd,tomato ketchup and salt.Simmer for about 5 minutes.Add about 1/4 cup water if required to adjust the consistency of the gravy.Add the paneer,garam masala,kasuri methi,sugar,cream and simmer for 4 minutes.Serve hot garnished with butter if u need.

Thursday, December 23, 2010

Pepper chicken-Happy christmas

  • 1 kg chicken pieces
  • 1 big onion
  • 1 cup tomato puree
  • 1 tsp ginger-garlic paste
  • 1 tsp chilli powder
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 2 tbsp pepper powder
  • 1 cinnamon stick
  • 5 staranise
  • 3 tbsp butter
  • curry leaves
  • salt
  • coriander leaves
Grind onion,ginger-garlic paste,chilli powder,coriander powder,turmeric powder,1 tbsp pepper powder,2 tsp chicken masala into a smooth paste.Marinate chicken pieces with this paste for 1 hour.Then cook chicken till 3/4 done and water is evaporated.In another pan,heat butter and add cinnamon stick,star anise and curry leaves.Saute for a few minute.Add 1 more tbsp of pepper powder and saute for a minute.Then add tomato puree.When the oil starts separating out ,add chicken pieces along with the masala and mix well.Cover and cook for some time.Finally garnish with coriander leaves.