Friday, April 3, 2015

Kadai chicken (Serves 5)

Kadai chicken

Ingredients

1. Chicken ¾ kg, cut to medium pieces (I used boned)
2. Red onions 2 medium, roughly chopped
3. Ginger garlic crushed 1 TBSP
4. Bell pepper 1 medium, cubed
5. Tomato 2 medium, chopped
    Turmeric powder ¼ tsp
    Coriander powder ½ tsp
    Kashmiri chilly powder ½ tsp
    Garam masala ½ tsp
6. Cashew nuts 10 nos, soaked and ground to smooth paste
7. Kasoori methi a few pinches
8. Yogurt 3 TBSP
9. Coriander leaves a few sprigs, chopped
10. Salt as needed
11. Oil 2 TBSP

For the Kadai Masala

1. Whole coriander seeds 5 tsp
2. Kashmiri dry red chilly 5 nos
3. Fennel seeds ½ tsp
4. Black pepper corns ¼ tsp
5. Cumin seeds ¼ tsp

Dry roast everything and powder fine using a blender.

Directions

  • Heat oil in a deep pan and saute the cleaned chicken pieces for 5 minutes. Transfer this to a plate.
  • Now add the crushed ginger garlic to the oil and saute till aromatic.
  • Follow up with onions along with salt and saute for about 8 minutes.
  • Add ingredients numbered 5 to the pan and mix well. Cook this for 5 minutes and add the chicken. Incorporate well and add the prepared Kadai masala.
  • Next add chopped coriander leaves and ½ cup water.
  • Throw in the bell peppers and cook covered for 15 minutes at medium heat. Open lid and add the yogurt, cashewnut paste. Mix well and cook for 6 minutes.
  • Add the kasoori methi and remove from fire.

Kadai chicken

Cheers!!!
Suji

Tuesday, March 24, 2015

Broccoli cheddar chowder (Serves 2)

Broccoli cheddar chowder


Broccoli and cheese are to soup what peanut butter and jelly are to sandwiches. Adding potato gives this hearty winter soup a creamy texture. This soup is perfect for those lazy, cuddly winter days for that extra nutritional punch..

Ingredients

1. Broccoli florets 1 cup, cleaned
2. Yukon gold potato 1 small, cubed
3. White onions 1 small, finely chopped
4.All purpose flour 2 TBSPs
5. Vegetable broth/water 2 cups
6. Whole milk 1/2 cup
7. Shredded cheddar cheese 1/2 cup
8. Salt & Pepper to season
9. Extra virgin olive oil 1 TBSP

Directions

Heat olive oil in a deep pan and saute onions until soft, for about 6 minutes. Sprinkle the all purpose flour and stir continuously for few minutes. Season with salt and pepper and pour the vegetable broth and whole milk. Mix well to incorporate and allow to boil. Once boiling, reduce flame and add the cubed potato and broccoli florets and simmer for 15 minutes. Add the cheese and cook for 2 more minutes. Remove from flame and serve warm with toast or enjoy as itself.

Notes: Sprinkle more grated cheese for some extra flavor while serving.

Make Ahead Tip: Cover and refrigerate for up to 3 days, slowly reheat over medium-low or microwave for 2 minutes.

Featured on Novermber 2014 Malayali magazine..

Cheers!!!
Suji

Wednesday, March 18, 2015

Chocolate yogurt cupcakes (Makes ~ 12)

Chocolate yogurt cupcake

Ingredients

1. Sugar ¾ cup
2. All purpose flour ½ cup
3. Cake flour ¼ cup
4. Unsweetened cocoa powder ½ cup
5. Baking powder ¾ tsp
6. Baking soda ½ tsp
7. Salt ¼ tsp
8. Unsalted butter 1 stick, softened
9. Large eggs 2 nos
10. Greek/hung yogurt ½ cup
11. Vanilla extract 1 tsp

Directions

  • Preheat oven at 350 F.
  • Place the first 7 ingredients in a large bowl and mix using a spatula to combine.
  • Now add the butter to this and mix gently until a crumbly mixture is formed. Use the lowest speed on your electric beater to do this.
  • Now stir in yogurt, eggs and vanilla extract and beat well for 2 minutes at medium speed. Scrape the sides of the bowl using a spatula and make sure everything is combined well.
  • Line the cupcake baking tray with paper liners. Next fill the cupcake wells just over half full.
  • Bake for 18 minutes or until a tooth pick inserted comes out clean.
  • Remove from oven and allow to cool for 5 minutes before flipping out.
  • Enjoy!!!

Chocolate yogurt cupcake

Recipe courtsey: http://bakingamoment.com/simply-perfect-chocolate-cupcakes/

Cheers
Suji

Friday, March 13, 2015

Orange spiced iced coffee (Serves 2)

Orange spiced iced coffee

Ingredients

1. Instant coffee powder 2 tsps
2. Ground cinnamon a few pinches
3. Ground nutmeg a few pinches
4. Ground cloves a pinch
5. Half and Half 4 TBSPs
6. Brown sugar 4 TBSPs packed
7. Orange liqueur 1 TBSP, optional
8. Water 2 1/2 cups
9. Orange slices 2 slices
Ice cubes

Directions

Boil water with orange slices and add the instant coffee powder. Stir in ground cinnamon, nutmeg and cloves. Mix well and add the half and half and brown sugar.  Remove from flame and add the orange liqueur if desired. Bring to room temperature, then cover and refrigerate for 6-8 hours. Pour into tall glasses with ice cubes and additional orange slices, enjoy!

Published in October 2014 edition of Malayali magazine.

Cheers!!!
Suji

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