Friday, 22 May 2015

Kashmiri Chicken Kalia


This is an authentic Kashmiri dish . The gravy is thin but very tasty. Kashmiris usually make this Chicken Kalia for functions and special occasions .


Enjoy it with pulav or naan.








Ingredients :


1 kg ...................Chicken pieces ( with bones)
1 tbsp................. turmeric powder
2 / 3 tbsp.............chilli powder
5 / 6 ..................cloves
2 / 3 ................ cinnamon pieces
2 /3 .................bay leaves
1 cup ................curd ( beat well )
4 / 5 ................. cardamoms
2 ......................big masala cardamoms ( moti elaichi )
5 / 6 tbsp  ........oil
salt

To be ground to paste :

2 ........................ onions
2 tbsp .................fennel seeds
2 inch..................ginger
1/2 tsp.................cumin seeds
1 tbsp..................coriander seeds
1/2 tsp................. pepper seeds
2 / 3  ..................cloves
2 / 3 ...................cardamoms
1/2 inch .............cinnamon



Method :


Clean and wash the chicken very well.

Cut it into medium sized pieces.

Marinate the pieces with salt , turmeric and chilly powder and keep for at least 1 hour.

Now grind all the ingredients given in the list .

In a pan heat oil and add cloves, cinnamon, bay leaves and both  type cardamoms .

Now add the ground onion paste and saute for 10/ 15 minutes .

Saute till the raw smell of masala disappears and oil starts separating .

Now add marinated chicken pieces, stir well and cook for 10 minutes.

Add the curd and very little water if necessary .

Cover the lid and cook on slow flame till chicken is fully cooked.

Serve hot with kashmiri pulav or naan .


Sunday, 17 May 2015

Farasbichi bhaji ( French beans stir fry )

This simple stir fry made with this french beans is ideal to carry in a  tiffin and can be had with rotis as well as daal rice.







Ingredients :


1/2 kg.......................French beans
2 to 3 ................green chillies ( slit in two)
1 tsp.................mustard seeds
1/2 tsp..............turmeric powder
1/4 tsp..................asefoetida
1/2 tsp.................sugar
2 tbsp....................oil
1/2 cup...............fresh grated coconut
salt




Method :


Wash the french beans thoroughly and remove the strings.

Chop them into 1/2 cm pieces.

Heat oil in a pan and add mustard seeds.

When they splutter add asefoetida and slit chillies.

Now add chopped beans and turmeric powder.

Add sugar and salt and stir for 2 mintues.

Sprinkle some water and cook , covered with a lid.

The stir fry will be ready in 8 to 10 minutes.

Serve garnished with grated coconut.


Wednesday, 13 May 2015

Phanas Phodi ( Shallow Fried Bread Fruit Slices )



Saraswat community is famous for their unusual variety of side dishes and these shallow fried slices of vegetables are one of them .

We saraswats literally make use of any vegetables to make these phodis as we call it .

Today I have made phodis of Bread Fruit. Havind phodis , Thoya ( watery daal ) and rice is a heavenly combinationa .





Ingredients


1 ..................raw jackfruit ( Bread fruit / Neer phanas )
1/2 cup...........rawa ( semolina )
1 tbsp..............rice flour ( optional )
2 tsp................chilly powder
1/2 tsp..............turmeric powder
1 tsp.................karwari sambar powder
1/4 tsp..............hing ( asefoetida )
salt
oil for shallow frying



Method


Remove the rough skin on the bread fruit and cut it into slices.

Apply little salt and keep aside for half and hour.

Mix all the masala powders with rawa.

Heat the tawa and smear it with oil.

Wash the  slices to remove the saltiness and drain out the water if any.

Roll them in the dry rawa mixture and shallow fry on tawa

Turn after 5 minutes and cook till crisp and done on both sides.

Serve hot with daal rice.


Saturday, 9 May 2015

Nachanichi Wadi ( Ragi Sweet Diamonds)

The summer is in full form and is effecting many people. This is the time of the year when we need to take lot of natural coolants to keep our body safe from the ill effects of the hot weather. Though juices , buttermilk provide us much relief , this wonder millet ragi also is very effective .

 Ragi is rich in calcium and at the same time cools the body. Make a habit to use it regularly in your diet during summers.

 sweet which I have made is little time consuming and needs some advance preparation as well . But its delicious and healthy too.

Kids as well as adults love this yummy preparation.







Ingredients :


2 cup ......................Whole Ragi  ( nachni )
1 n 1/2 cup .................jaggery  ( chopped )
1 cup.........................fresh grated coconut
1 tsp........................cardamom powder
few ........................cashews or charoli ( chironji) or raisins ( optional)



Method :


Wash ragi and soak it overnight in water.

In the morning drain the water and tie ragi in muslin cloth .

Keep it in some dry place and keep on sprinkling some water every 3 to 4 hours.

You will see very small white sprouts coming out of ragi.

Now grind ragi along with coconut and water .

Strain the thick juice and again grind the remaining coarse mixture.

Repeat grinding till you get almost watery juice after straining.

Discard the left mixture.

Now add 2 to 3 cups water to the thick juice and let it rest for 5 to 6 hours.

The thick residue with settle at the bottom.

Strain the upper water carefully without disturbing the bottom residue .

This strained water can be had as it is after adding some sugar and lemon juice.

It is an excellent coolant during summers.

Now to the residue paste add jaggery and water and make a batter ( thinner than dosa batter).

Let the jaggery melt before you start cooking

Take a non stick kadhai and add 1 tbsp ghee to it.

Pour the batter and stir continuously at medium flame.






Add cardamom powder and dry fruits of your choice.

When the batter thickens and it starts leaving the sides lower the flames.

Now take the mixture in a  greased plate and spread it evenly and let it cool completely.

Cut into desired shape.