Spicy Chicken

Chicken Curry Masala

 

Ingredients

1. Chicken       1 lb or 1/2 kg OR whole chicken pieces
2. Onion      1 large (chopped)
3. Tomato Puree     1 cup or simple blend two large tomatoes n use
4. Ginger Garlic paste    3 tsp
5. Coconut      2 tbsp or 1/4 cup or less (freshly grated or dried one)
6. Chilli powder     1 tsp or 1 and 1/2 tsp(to desired heat level)
7. Chicken curry Masala powder       2 tbsp (Any brand)
8. Salt      to taste
9. Cilantro      2-3 tbsp (to garnish)
10. Oil      2 tbsp or less.

Method

• Wash and drain excess water from chicken, then marinate chicken with 1/4 tsp turmeric powder and 1 tsp ginger garlic paste and keep aside for 15 minutes or until use.
• Heat 2 tsp oil in a pan and saute onions till golden brown and transfer to a plate, to the same pan add grated coconut and saute for a minute and make a smooth/fine paste with 1/4-1/2 cup water and keep aside.
• In another kadai/pan, heat remaining oil and saute ginger garlic paste till raw smell leaves.
• And add tomato puree and cook it in medium heat for 2-3 minutes or till the oil oozes out.
• Now add the ground onion-coconut paste and saute for 4-5 minutes and add chilli powder, chicken curry masala powder and stir fry for a minute.
• Then add chicken pieces and saute for 1-2 minutes.
• After that add enough water(to desired consistency) and salt and cook for 10-15 minutes or pressure cook for 1 whistle.
• Once done lastly add some fresh chopped cilantro.
• ITS JUST YUMMY WITH HAND MADE INDIAN ROTI. AND SALAD

NORTH INDIAN DESSERT....Sweet made from paneer

Chana Puli or Gulab Jamoon

Servings - 8

Ingredients

3/4 cup (100 g)  - NESTLÉ MILKMAID Sweetened Condensed Milk
1 tbsp  - Ghee for frying
125 g  - Paneer
6-7 tbsp  - Maida (Flour)
1/4 tsp  - Baking Powder
1-1/2 cups  - Sugar (For Syrup)
2 cups  - Water (For Syrup)
Toppings..Sprinkle cut almonds

How to make

1. Knead NESTLÉ MILKMAID Sweetened Condensed Milk, paneer, maida and baking powder with ghee to a smooth dough. Make sugar syrup with sugar and water.and add a spinch cardamom powder.
2. Heat ghee in a kadai. Roll out paneer mixture into elongated shapes or round shape and deep fry on medium heat till golden brown.
3. Soak in syrup and serve hot.
    

Desert time...Gazar ka Halwa..A sweet dish made from grated carrots

 Gazar Ka Halwa

Servings - 10

Ingredients

1/2 tin (200g) - NESTLÉ MILKMAID Sweetened Condensed Milk

1 litre - Milk .Boil it with cardamom..2

2 tbsp - Ghee

1 kg - Carrots Grated

25g - Kaju (Cashewnuts) Chopped

25 g - Kishmish (Raisins)

Process

1. Take 1 small spoon ghee in a pan . When heated add grated carrots andkeep it aside
2.  Add the  grated carrots in  boiled milk bring to a boil. Cook on low flame, stirring occasionally, till milk dries up.
3. Add NESTLÉ MILKMAID Sweetened Condensed Milk and continue cooking on low flame, stirring occasionally, till it dries up.

Add the ghee and cook for another 10 minutes. Garnish with nuts and raisins and serve hot.
(one can use refined oil or fat free oil too. Sugar free can be issued) 
Khoya can also be used.

Hot combo that is served in an authentic Bengali lunch thali.

Bengali recipe  Kalai er dal  (Urad dal)and  Aloo  posto ( Potatoes cooked with Poppy seeds) is one of the famous, 

 Yield 3-4 servings

1.  For Kalai  er dal: Split white urad dal flavoured with ginger & fennel .

 INGREDIENTS

    Split white urad dal - 1/2 cup

    Green Chillies -2-3 nos

    Hing/Asafetida - 1/4 tsp

    Water - 2 cups for cooking the dal & 1/2 cup later

    Salt- as needed

    Turmeric powder - 2 pinches (optional)

To grind to a paste

     Ada-Mouri bata ( a wet paste of Ginger and Fennel Seeds)

    Mouri/Fennel Seeds - 1 tbsp

    Ginger - 1 inch piece

  METHOD

    In a pressure cooker base, take the dal and dry roast it till it turns golden brown lightly with a nice smell. Roasting is to avoid the sliminess of the dal while eating. But this step is completely optional. Add enough water, turmeric powder, hing and pressure cook till dal turns mushy.

   

 After the pressure is released, remove the lid of the cooker and mash the dal well with a whisk or ladle. Keep aside.

     

In a kadai, heat oil and sauté the green chilies and the ground paste. Sauté till u get a nice smell.

 

Add the cooked dal, salt and some water. Allow it to boil well for 5-7 minutes. check the consistency. Make it thick or slightly thin as per ur wish.

Serve hot with rice topped with a drop of ghee ..

 

2. Bengali style aloo posto - side dish for kalai dal

    Potato – 2 Big potatoes

    Poppy seeds-(Posto) - 3 tbsp

    Salt & water - as needed

    Cooking oil - 1tbsp

    Jeera/Cumin seeds - 1/2 tsp

    Green chillies - 3 nos

METHOD

   Soak poppy seeds in enough water. Wash and chop the potatoes into cubes . 

Grind the poppy seeds after 10-15 minutes to a smooth paste adding little water. Grind for long time to get a smooth paste. 

Heat oil in a kadai and splutter jeera & sauté slitted green chilies. Add the potato cubes and sauté till golden brown.  Add salt.

Add the ground poppy seeds paste.  Mix well and add some water.  Cover & cook till potatoes are well cooked.  All the water will be absorbed and the mixture will be semi dry.

Remove and serve with dal rice.