Jul 08

Chicken with mushrooms

I have always wanted a really nice recipe where I could use chicken and mushrooms so that I can use the healthy elements of both. I used a recipe previously posted to Saumya’s Kitchen, for chicken fatafat, and added a bit of a twist.

This is also a super quick recipe and is tasty and very healthy. Not to forget, it is also very low on oil.

Ingredients

 

1 lb boneless chicken- its better to use thighs but breast tenders will do too.

Lemon juice from 2 lemons

salt to taste

1 tbsp. oil

Spring onions- about 4-5, chopped (optional)

Mushrooms, cleaned and sliced-about 2 cups

1 tsp shredded ginger

Pepper to taste

Chilli flakes (optional)

Oregano (optional)

Method

Clean and wash the chicken well. Cut into small pieces. Then, use a fork and make holes in the chicken. This is to allow the marinade to go through to the inside of the piece. Add salt and lemon juice. Marinade for about 10 minutes.

Heat oil in a pan. Add spring onion and ginger and sauté for a few minutes. Add the mushroom and the chicken and cook till tender. It should not take long since the pieces are small-about 10 minutes. Add pepper (going heavy on the pepper helps bring a great flavor to the dish), oregano and chilli flakes. Serve hot.

May 03

Chicken Fatafat (Chicken super quick)

Chicken fatafat is my mom’s invention. I think it was because we would often want to have a tasty snack in the evenings and she wouldn’t have enough notice to conjure something. She came up with it for those times. Oh, and when those unexpected guests came in through the door, this preparation was awesome! Of course, it is not just a snack- you can choose to have it as part of a meal too.

Here is how it goes:

Ingredients

1 lb boneless chicken- its better to use thighs but breast tenders will do too.

Lemon juice from 1 lemon

salt to taste

1 tbsp. oil

Spring onions- about 4-5, chopped

1 tsp shredded ginger

Pepper to taste

Chilli flakes (optional)

Method

Clean and wash the chicken well. Cut into small pieces. Then, use a fork and make holes in the chicken. This is to allow the marinade to go through to the inside of the piece. Add salt and lemon juice. Marinade for about 10 minutes. Heat oil in a pan. Add spring onion and ginger and sauté for a few minutes. Add the chicken and cook till tender. Add pepper and chilli flakes. Serve hot.

Simple and easy recipe. And it is quite delicious!! Definitely worth a try :)

May 03

How to Make Imli or Tamarind Chutney

I love Indian street food. The tanginess and the multitude of flavors and spices are just so delectable. I think my favorite among them all is papdi chat. Though pani puri or gol gappa is a close second. Back in Mumbai, I would make it a point to go have some almost every week!

But when I moved to the US, I knew that those flavors and that exact taste would be hard to come by. So, I decided the best would be to experiment on my own till I discovered the secret to the great taste. Now, all the spices are available in Indian grocery stores here and even the papdi and the puris for pani puri are available. Its the chutney that is the main ingredient missing. I have looked high and low but I haven’t yet found the tamarind chutney that I have been looking for. So, here is my mother’s recipe.

Ingredients

100 gm (a little over 1/2 a cup) Imli or Tamarind

100 gm Jaggery or Gurh

3.5 cups water

Salt to taste

1/2 tsp red chilly powder

1 tsp rock salt

1 tsp zeera or cumin powder

Method

Soak tamarind in water and mix well. Strain this mixture. Add jaggery, salt, red chilly powder, rock salt and zeera powder and cook this mixture for 20 minutes, till it attains a sauce-like consistency. Remove from the pan and allow it to cool. The chutney is ready!

Store in the refrigerator. This chutney has a shelf life of about 3 months when kept in the fridge.

This chutney goes well with any snack and is an essential ingredient to Indian street food such as chat and bhel puri. It is also used as an addition to some yogurt dishes such as dahi bhalla or dahi vada (both are different). I use it just to make plain yogurt tangy sometimes.

Apr 27

Learning to Blog

I have spent the past 10 weeks building this blog and learning techniques to make it a successful one. By successful, I mean a blog that attracts the audience it is targeted to, and convinces them to keep coming. This is not an easy task. It requires a lot of hard work and perseverance. It requires commitment and dedication. And most of all, it requires consistency.

I started writing this blog as part of a class assignment for a class on ‘Marketing with Social Media’. I have learned a lot about the blogging world and about what it takes to be a blogger and compete with the millions of other bloggers out there. Our professor has been guiding us through the course and giving us tips on how to improve as content marketers. Content Marketing is essentially building content in such a way that it caters to the people looking for that very information. It is easily searchable because it is search engine friendly, and has the correct titles and tags to attract the attention of the search engines.

It is a very interesting and highly competitive place to be in. But it is equally rewarding. I would recommend building a blog as a hobby, if not as a profession. You will learn more than you can imagine.

Apr 25

Punjabi Kadhi Recipe

So, my sister was here to visit me this weekend and as usual, she had only one request: some dish that reminded her of home. So, after a lot of discussion, we narrowed it down to Kadhi. Now, I am a Punjabi and did not know there was a Gujarati version of this till I moved to Mumbai and got some Gujarati Kadhi in the tiffin I used to order. It is a drastic difference.

Though both the variants are made from chickpea flour or besan, Gujarati Kadhi is essentially a soup. It is very watery and does not contain any solid ingredients such as onions or pakodas. Punjabi Kadhi, on the other hand, is much thicker and contains pakodas and onions. I am a fan of the Punjabi version which is mostly due to the fact that I am a Punjabi.

A very important element to Kadhi is that it needs to be tangy. Back home, whenever the yogurt became a little sour and got a tangy taste, mom would set it aside to make Kadhi. So, try and get yogurt that is a little tangy. If not, add lemon juice to make it tangy.

Here is the recipe.

For the Pakodas

Ingredients:

½ cup Chickpea Flour or Besan

¼ tsp Turmeric Powder

1 tsp Red Chilli Powder

Salt to taste

¼ cup water

¼ tsp Baking Soda

Oil to deep fry

Method

Mix all the ingredients in a bowl till a smooth paste is formed. Make sure there are no lumps.

Heat the oil in a pan. There is no need for a lot of oil.  Cover about an inch of the pan and heat. Make sure that the stove is on medium heat-if the oil is too hot, the pakodas will not cook well. Since I am not very comfortable making a lot of pakodas at the same time, I made about 3 at a time. If you feel more comfortable, you can make them all at the same time. Use your hand or a spoon to drop the mixture little by little to make pakodas. The pakodas can be sized as per preference- but I prefer making smaller pakodas as they are easier to handle. Fry till golden brown and then flip. Make sure the pakodas are cooked evenly on both sides. Remove from heat and place on a paper towel to absorb excess oil. Use the entire pakoda batter and once all the pakodas are done, set aside.

Pakodas for Kadhi

Pakodas for Kadhi

For the Kadhi:

Ingredients: Batter

2 cups Yogurt

½ cup Chickpea Flour or Besan

4 cups Water

2 tsp Ginger, shredded

1 tsp Garlic, shredded

2 tbsp Dried Fenugreek Leaves (Kasuri Methi)

1 tsp Coriander Powder

1 tsp Garam Masala

¼ tsp Turmeric Powder

½ tsp Cumin Powder

Other ingredients

2 tbsp Oil

1 tsp Cumin Seeds

¼ tsp Fenugreek Seeds (Methi seeds)

1 Dried Whole Red Chilly

1 Onion, cut in long strips (as shown here)

Salt to taste

Method

In a bowl, mix all the batter ingredients except water. Add a cup of water slowly and mix well till there are no lumps and everything is mixed evenly. Set aside.

Heat oil in a pan. Once the oil is hot, add the cumin seeds and wait for them to sizzle. Add the Fenugreek Seeds and the Whole Red Chilly. Break the chilly. Saute for 30 seconds. Add the onion and sauté till it is brown. Make sure onion is cooked since uncooked onions will not taste good in this recipe. Add the batter and the remaining water and bring to a boil. Once it boils, add the pakodas and mix. Lower the heat to medium and cover. Cook for 10 minutes.

The Kadhi is ready to serve.

Punjabi Kadhi

Punjabi Kadhi

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