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Showing posts with label non vegetarian recipe. Show all posts
Showing posts with label non vegetarian recipe. Show all posts

Wednesday, August 31, 2016

Maccha Poda ( Kancha Maccha Besara )

One of the authentic odia recipes that has always been close to my heart is the 'Maccha Poda' which literally translates into burnt fish. It is prepared by first marinating the fish in a mustard paste, then wrapping it up in 'sala patra' or Sal leaves and finally popping it in the dying embers of a wood/charcoal fire. But as more conventional cooking appliances came up, people started putting all the ingredients together in a thick bottomed vessel and cooking it on a very low flame. While this variant tastes quite yummy, the authentic version flavored with the smokey scent of the Sal leaves just happens to be out of this world. I myself dream of making this in an OTG in case I get my hands on some Sal leaves.

I happen to have a rather emotional connection with this dish. My grandmother absolutely loved it and did brilliant job of preparing it . Infact I havn't tasted a better one . Though it is quite easy to prepare, one has to get proportion of the ingredients right and use the right quantity of spice/oil.

Read on for the recipe -


















Preparation Time - 40 mins ( including standby time )

Ingredients -

  • 3 pieces of Rohu/Catla fish
  • 2 tsp mustard seeds
  • 7 garlic cloves
  • 1 dry red chili
  • 2 green chilis
  • 2 pinch turmeric
  • salt to taste
  • 1 1/2 tsp mustard oil
  • 1 tsp chopped coriander leaves


Preparation - Wash the fish pieces. Marinate with a pinch of salt and turmeric. Let it sit for 5 mins.

First grind the mustard seeds and dry red chili. Then add 1 green chili and 4 garlic cloves along with a little water. Grind again into a fine paste.

Add the mustard paste to the fish. Also add the slit green chili, crushed garlic cloves, salt, turmeric, 1 tsp mustard oil and about 1 cup of water. Mix and let it sit for 15-20 mins.

















Cooking - Take everything in a thick bottomed pan. And let it cook uncovered for about 15 mins till the gravy forms a thick layer around the fish. Remove from the flame.

Drizzle the mustard oil and sprinkle chopped cilantro before serving (hot). Tastes best with steaming hot rice and yellow dal !




Tuesday, December 29, 2015

Sticky Chicken Bites ( New year Special Collaboration with ADollpofthat and Potpourri)

It's new year eve and friends have gathered at your place for a drink. Since everyone is in a mood to party and chill, the focus is generally not on the food. Thus while one can say goodbye to an elaborate menu which can actually prove obstructive to all that partying, finger foods are definitely high on everyone's list. Providing something to munch on along with the drinks and in between while shaking a leg to some peppy chart-busters is what a host should be doing.

But since it is that time of the year when everyone wants a break and long hours in the kitchen seem irksome even for most of the hosts, I am sharing this simple chicken starters recipe that is easy, quick and definitely lick-worthy. Got this recipe from rasamalaysia.com and give it a simple twist. Read on for my version -

(Don't forget to scroll down and check the White Sauce - Chick-o-cheese Croquettes with Tandoori Dipping Sauce and Orange and honey chicken recipes from my very talented blogger friends Parinaaz and Saswati for the New Year's Collaboration !)


















Preparation Time - 25 -30 mins

Ingredients -


  • 1 cup chicken cubes
  • oil for deep frying
  • 1 tsp chili flakes 
  • 2 tsp toasted sesame seeds
  • 1 tsp demerara sugar


For batter -

  • 1 egg white
  • 3 tbsp maida
  • 2 tbsp cornflour
  • 1 tsp oil
  • 2 pinch baking powder
  • salt to taste
  • 1/3 cup cold water to add to the batter
For the sticky sauce -

  • 1/3 cup water
  • 1 tsp cornflour
  • 1 tsp light soy sauce
  • 1 tbsp ketchup
  • 1 tsp vinegar
  • salt to taste
  • 1 tsp chopped garlic
  • 2 tsp honey

Preparation - Take all the ingredients mentioned under 'for batter' into a mixing bowl. Beat it lightly to get a smooth batter without lumps.

Wash and dry the chicken pieces using a paper towel. 

Take all the ingredients mentioned under sticky sauce (except for garlic) into a cup. Mix well.

Cooking - Heat sufficient oil for deep frying small batches of chicken.

Take each chicken piece, dip into the batter coating it on all sides and add to the hot oil. Fry on medium high flame for 3 mins max till a golden color develops. Remove and drain on paper towels.

Take 2 tsp oil in another skillet. Add the chopped garlic and chili flakes. Fry till garlic is golden. 

Add the sauce and allow it to thicken. Drop in the fried chicken bits. Toss on high for a minute or two.

Finally drizzle with sesame seeds and demerara sugar.

Serve immediately.




























Note - One can also opt for coarsely ground peppercorn instead of chili flakes.

Some more fabulous recipes -

White Sauce - Chick-o-cheese Croquettes with Tandoori Dipping Sauce


















Click here for recipe link !!




Orange and Honey Chicken




















Blog link Here . Recipe link to be updated in a while !!

Saturday, October 10, 2015

Mughlai Paratha ( with chicken bharta stuffing )

There goes the last non-vegetarian post before Navratri kicks off !! A simple yet delectable Muglai paratha mad with whole wheat and stuffed with a deliciously finger-licking chicken stuffing. Most folks usually use maida instead of whole wheat which looks great in terms of presentation, but the best way to do it is to use atta and maida in equal proportion which not only looks great but also tastes much better than the maida variety.

However, I have used only whole wheat which I fortified with some flaxseed powder. For the stuffing, I pressure cooked the chunky chicken pieces with some spices, then shredded it and mixed it up with boiled and mashed eggs, chopped onion, green chili, cilantro and just a tint bit of garam masala (optional). Lower calories without compromising on the taste.

Read on for the recipe -


















Preparation Time - 30-40 mins

Ingredients -

For dough-
1 cup whole wheat atta
4 tbsp warm milk
2 tsp oil
salt to taste
just enough water for kneading into a stiff dough

Rest -
1 cup chicken bharta (chk recipe HERE)
1 egg
2 pinch salt
oil for cooking the paratha


Preparation - Take the atta in a wide plate. Add the oil and salt. Rub it in.

Then add the milk and a little water. Knead into a stiff dough.

Smear more oil on the dough and keep it aside (covered) for 30 mins.

Break the egg into a bowl, add salt and beat it lightly.

Cooking - Take small portions of the dough. Roll it out into rotis.

Heat a flat tawa or frying pan. Place the roti on it. Smear 1 tsp egg mix over it.

Add some of the chicken bharta to the center of the roti. Fold it from all sides into a parcel. Brush more egg on top of it.

Drizzle with oil and cook on both sides. (Usually Mughlai paratha is shallow fried with lots of oil but I prefer to cook it with a few drops of oil in a nonstick skillet )

Serve hot it green chutney, ketchup and onion rings.


Thursday, May 7, 2015

Kolkata Chicken Biryani

After rummaging through the Southern cookbooks and devouring the best of the biriyanis (Hyderabadi/Ambur/Thalapakatti/Thalasseri), we now make a pit stop at Kolkata. Why Kolkata, the land synonymous with fish and sweets ? Well, that is because Kolkata is also home to a entirely new biryani variety that was inspired by the awadhi version.

This one is minus the aromatic mint and coriander leaves /paste that is a must with the Southern biryanis. And potato makes an appearance instead which also makes this version a tad bit sweeter.

Read on for the recipe -



















Preparation Time - 1 hour

Ingredients -

For the Biryani Masala (to be roasted and ground) -


  • 2-3 green cardamom
  • 1 black cardamom
  • 2 inch cinnamon stick
  • 4-5 cloves
  • 1/2 tsp white peppercorn
  • 1/2 tsp shahi jeera
  • 1 mace (javitri)
  • a tiny bit of nutmeg ( jaiphal)


For the marinade -


  • 500 gm chicken pieces
  • 2-3 tbsp thick curd
  • 2 tsp GG paste
  • 1 1/2 tsp chili powder
  • 1 tsp coriander powder
  • 1/4 tsp turmeric powder
  • 1/4 tsp biryani masala powder ( as mentioned above )
  • salt to taste

For the Biryani rice -

  • 250 gm Basmati rice
  • 1-2 green cardamom
  • 1 inch cinnamon stick
  • 4-5 peppercorns
  • 3-4 cloves
  • 1 bay leaf
  • 1 mace
  • 1/2 tsp ghee
  • salt to taste
Others -

  • 2 large onion ( chopped into small pieces )
  • 2-3 tsp fried onions
  • 1 large potato ( diced into 6 pieces and fried )
  • 2 eggs ( boiled and cut into halves )
  • a pinch of saffron (soaked in 3 tbsp warm milk)
  • 1 tsp kewra water ( I used kewra leaf instead )
  • 1 tsp sugar
  • 4-5 tsp oil
  • 2-3 tsp ghee

Preparation - Dry roast the spices mentioned for 'Biryani Masala' (do it separately if possible). Ground into a fine powder.

Marinate the chicken pieces with all the ingredients mentioned under 'For the marinade'. Keep aside for 4-5 hours in the fridge.

Cooking - Heat the oil in a wok. Add the sugar and allow it to caramelize a bit.

Add the onion pieces and fry to a translucent. Add the chicken pieces next and cook till almost done. Add the fried potato and cook for 2 mins more. Remove from the flame and keep aside.

Heat sufficient water in a saucepan. When it gets to a boil, add the salt, ghee and whole spices. Follow it with the washed rice. Cook on medium heat till almost 80 percent done. Drain the water.

Final layering - Take a thick bottomed pan. Grease the bottom with ghee. Put a layer of the chicken and follow it with another layer of rice. Repeat till all the rice and chicken is used up. The top layer should be that of rice. 

Place the eggs on top. Drizzle the saffron milk, kewra water and ghee. Sprinkle the fried onions. Close the pan with a heavy lid.

Place it on very low heat (use a tawa instead of keeping it on direct flame) for 20-25 mins.

Remove and keep aside for 10 mins before serving.



































Note - If using Kewra leaves, boil it along with the rice and retain it for the dum process. I had mixed some fried onion with the chicken towards the end of the cooking process which gave a darker hue to the biryani. Else it will be significantly lighter in color (almost orange red ).


Thursday, April 23, 2015

Chicken Saagwala ( Chicken in a Spinach Gravy )

Most of us would have come across a green colored chicken curry being served at restaurants. While the green hue looks irresistible to some, others may be hesitant to give it a try. My husband belonged to the latter category. That is, until I introduced him to this wonderful dish. A very interesting thing about this dish is that the taste kind of changes from region to region. I have sampled this curry in Hyderabad, Pune and Bangalore whereas my husband also had a chance to taste it during a trip to Gurgaon.

The variation stems from the local greens that go into this recipe along with the staple palak or spinach. For example, they add fenugreek leaves in Hyderbad . In Pune, it is coriander whereas in the Northern regions they add mustard greens (sarson ka saag). I personally prefer going solo with baby spinach, though I do add a fistful of fresh methi leaves if I have some in stock.

Read on for my recipe -




















Preparation Time - 40-45 mins

Ingredients -


  • 400 gm Chicken legs ( one can use regular pieces too )
  • 2 cups shredded baby spinach leaves
  • 1 large onion (finely chopped)
  • 1 1/2 tsp GG paste
  • 3-4 garlic flakes ( chopped )
  • 2 medium sized tomatoes ( finely chopped )
  • 2 green chilis ( finely chopped )
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1 tsp red chili powder
  • 1/3 tsp turmeric
  • 1/5 tsp garam masala
  • 2 green cardamom
  • 2 inch long cinnamon stick
  • 1 bay leaf
  • 3-4 peppercorns
  • 2-3 cloves
  • 1/2 tsp lemon juice
  • 3 tsp oil
  • 2-3 tsp butter
  • 1 tbsp kasoori methi
  • salt to taste
  • cilantro for garnishing


Preparation - Clean the chicken pieces. Add a pinch of turmeric, lemon juice and salt. Rub all over the pieces and keeps aside for 20 mins.

Blanch the spinach. Grind into a smooth paste and keep aside.

Cooking - Heat the oil and 1 tsp butter together. Add the whole spices and fry till fragrant. Then add the onion pieces and fry till light brown.

Add the GG paste, garlic slices and green chili. Fry for 2 mins before adding the powdered spices along with the tomatoes. Sprinkle a pinch of salt. Cook till the tomatoes are done and the oil starts to separate.

Add the marinated chicken and fry on a high flame for 2 mins. Then reduce the flame, cover with a lid and allow the chicken to cook till it is 3/4th done.

Add spinach paste/puree, mix together and cook for another 5 mins.

Finally add the kasuri methi ( rub it between your palms before adding ) and the butter just before removing from the flame.

Garnish with onion rings and cilantro. Serve hot.









Saturday, January 3, 2015

Chicken Porcupine Balls ( That's one guilt-free snack )

One of the resolutions that I have made for 2015 is to go easy on the oily/fried stuff. And that takes me on a journey to discover and adopt as many steamed/roasted (read 'low calories') recipes as possible without compromising on my family's taste buds. So when I came across this recipe in a magazine, I just had to try it.

Though these cute looking porcupine balls were at first intended as party snacks for the kids, I added green chili instead of pepper powder to up the heat content. One can also add some finely chopped greens/cabbage/carrots/peppers to the chicken mince to get some fiber into this dish. With a little bit of tinkering, one can tailor this recipe in accordance with one's dietary plans.

Read on for my version of the recipe -







Preparation Time - 20-25 mins

Ingredients -


  • 1 cup chicken mince
  • 1/2 of a small onion (finely chopped)
  • 2 garlic cloves (grated)
  • 1/2 inch ginger (grated)
  • 1 green chili (finely chopped)
  • 1 tsp sesame seeds
  • few drops of light soy sauce
  • one egg white
  • 1/4 cup rice (preferably the thin and long variety)
  • few drops oil for greasing
  • salt to taste


Preparation - Wash and soak the rice for 2-3 hours.

Take the chicken mince in a mixing bowl and add all the remaining ingredients (except oil & rice).
Mix well and divide into 12-14 portions. Shape each portion into a ball.

Strain the rice, spread it on a plate and put under the fan for 5-10 mins so that the excess water gets evaporated. Roll each ball over the rice so that the rice grains coat it well.

Cooking - Plug in a steamer. If you do not own one, use an idli stand and spread some banana leaves over the plates. (Or you can even do it in a pressure cooker like we steam dhokla)

Place the balls and close the lid. Steam for 15-18 mins .

Remove from the steamer/idli pot and serve hot with schezuan chutney/sauce.


Wednesday, October 29, 2014

Pepper Garlic Liver Masala !!!

For the daily soap addicts, these are exciting times. Almost every show worth its salt (or TRP) is showing some new development. Whether it is the uncovering of the hijacking plot by Suraj and Sandhya in Diya Aur Bati or the marriage triangle of Jigar, Pari and Radha in long running 'Saathiya', the telly soap fans are lapping it up with glee. While I am no fan of such shows, it is my MIL who keeps me updated about the developments on the telly front.

Is it a mere coincidence that every show has something special going on at the same point of time ? Or is it a very well thought and perfectly timed strategic move ? Something to lure back the viewers after the lull which happened during the festive season. With the TRPs driving so much moolah, things can no longer be left to mere chance. It is yet another example of the application of predictive analytics or forecasting, big sounding terms both, which are not relegated to the world inhabited by geeks alone.

Being on a holiday/break does have its share of hidden perks. On of them being the freedom to introspect on seemingly trivial matters. Sometimes these very moments can give one a very fresh perspective and open up new channel/lines of thought. Coming back to today's recipe, it is a fairly simple and quick one. Read on for the recipe -



















Preparation Time - 15 mins


Ingredients -



  • 100 gm chicken liver (one can include gizzard too)
  • 1 tsp pepper
  • 7-8 fat garlic cloves
  • 3-4 tbsp chopped cilantro
  • 2 cloves
  • 1/2 inch cinnamon
  • a small piece of star anise
  • 1 green chili
  • 2 tbsp hung curd
  • 2 tsp oil
  • 1 medium sized onion
  • 2 pinch turmeric
  • salt to taste
  • few drops of vinegar



Preparation - Wash and drain all the pieces. Add the vinegar, salt and turmeric. Mix well and keep aside for 5 mins.

Grind the pepper, garlic, cilantro, cloves, cinnamon, star anise and green chili into a paste. Add to the chicken liver pieces and marinate for 1 hour.

Chop the onion into small pieces

Cooking - Heat the oil in a wok. Add the onion and fry till translucent.

Throw in the marinated chicken liver along with nay residual marinade. Stir fry for 8-9 mins. (The liver usually gets cooked within this time)

Add the hung curd and cook for another 2-3 mins. Remove from the wok.

Serve hot with rotis.

Note - This recipe tastes great with mutton liver too. But it takes longer to cook. 

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