Pepper Chicken

Hellow friends This is Aara Again here with a New Guest Post. 

Today I welcome Usha of Mahaslovelyhome. Im sure many of us are aware of this blog, and those who are not aware pls go ahead viewing her blog and lovely posts she keeps blogging about. Im constantly in touch with her in facebook. Though its very short time we had become friends but its always nice talking to her. Real friendship is one where we spend quality time talking to each other, let the time be short but we like sharing ourselfs to each other that has been so important to me :) She is so very innovative with her recipes, Im amazed at her recipes sometimes!!!

When I asked her to do guest post for me, She just said she give me ur id and I will mail u. And here is the result below in front of you guys. Usha is very loving and caring human. Lovely mom of 2 kids and loving wifey to her dear hubby :D and What all rest she has to talk lets see :D

 Aara shaikh  is one one of my close/caring  friend in blog world whom I met recently in Facebook..She is straight forward and sincere girl..Reacts in seconds when any one is in trouble.Whatever she feels she expresses  very honestly..Sweets n spices is her food blog where we can see lots of innovative and interesting recipes..Being a food lover I can understood the interest and love on food..I feel some times,that Aara also tries to find easy methods in cooking like me..I love her dedication on blog as well..

Aara...Thank you so much for giving this opportunity...All the very best to your blog and also wish god bless you what ever you desire.

Me Usha Rani.Gadde wife of Shiva kumar. Also proud ful MOM of two little boys.presently, Iam full time mother and running food blog Mahaslovelyhome. Recently decided to work on photography more than the cooking.So,from next year definitely readers and visitors of my food page can see the beautiful pictures.If you want know more about check here..

 

Coming to the Recipe:

The name itself sounding so Hot na.....Hehehehe!!! This is for those who are absoluteTrue spice lovers...I think It`s difficult to find Chicken haters..Am I right??!! Even I love chicken...Don`t know how I managed previous 5 years without meat...After restarting eating chicken Iam cooking lots and lots of varities,especially on my own ideas...Some are resulting well and of course I faced few worst results too.Black pepper corn is  DH favourite spice and I love to add it with chicken especially..With my own Idea I cooked this for the first time..I prepared spice powder separately and it was the key of this recipe.Try next time and enjoy...

CATEGORY-NON-VEG/CHICKEN/PEPPER CORNS

PREPARATION TIME-15 MNS

COOKING TIME-20-25 MNS

WHAT YOU NEED

Boned chicken leg pieces-12

onion-1 med size

tomato-1 small

ginger garlic paste-1 tsp

salt- to taste

red chilli powder-1/2 tsp

garam masala-1/2 tsp

coriander powder-1/4 tsp

cumin powder-1/4 tsp

turmeric powder-1/2 tsp

lemon-1

TO ROAST AND GRIND

Black pepper corns-15+10

cumin seeds-1/2 tsp

cloves-5

cardamoms-3

cinnamon stick-1 inch

fennel seeds-1 ts

{* After grinding I used only half quantity of powder..So,please be careful while adding...Don`t forget this..}

HOW TO COOK

Wash thrice well the chicken then put some slits on top with sharp knife...

Marinate those in 1/2 tsp of turmeric,lemon juice and little bit salt..

ROAST AND GRIND the ings which given under the list and keep aside this powder...

Now heat pressure cooker  with 1 tsp of oil  and add chicken pieces+little bit of water and cook for 10 minutes or 3 whistles.

Heat a woke a remaining oil and add chopped onions..fry well...Next add tomatoes chopped and cook til mushy..

To this add GGP,turmeric,red chilli powder,salt and mix well..Time to add pressure cooked chicken...Combine every thing well..

By this every thing in the pan may looks colourful. If it is too dry add very less quantity of water.To make it spicy add ground masala powder and mix..

After 5 minutes of cooking in low flame add in garam masala,coriander and cumin powders and turn off..

Garnish with cilantro leaves... and serve hot like appetizer..

MAHAS NOTES

I used only half of the masala and stored remained..please note this..

Exactly my choice of choosing ingredients and its very delicious..

Be careful while adding chilli powder again.It`s only for colour...

Marinating and pressure cooking gives good taste and saves time..

I used leg pieces,If you like to use bone less chicken then follow the recipe without pressure cooking.

I HOPE AARA IS HAPPY WITH MY GIEST POST...ONCE AGAIN THANK YOU DEAR

SOME THING SPICE AND HOT

Thank you dear Usha For such a Lovely Stunning Guest Post I absolutely loved It. And soon gonna try out when ever possible next :) I wish you all the luck in this blogging world and your life too. 

Hope to see more and more posts from you in near future :)

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Cottage Cheese Onion Flat Breads

In other words Paneer Onion Paratha, Simple delicious flat breads when you dont know what to do with little quantity of paneer or chenna with you :)

Many a times at home it happens that We R left with little milk which curdles because of unpaid attention, Humid climate plays a gud role during summer in curdling of milk need to be very careful after all milk is getting expensive day by day. To talk about 3-4 yrs back when we 1st shifted our house in 1999 we got located near a cow shed!! oh my what a stinky smell at times, And there next to it was Aavin milk depot just opposite to my house. We used to put money in a bag can shout to the aunty of the the shop. she would bring milk packets and take money also give back change. This was a pleasure thing to get milk so quickly and easily when ever needed how can one be so lucky lol!!! leave apart the cow shed smell It got better by time :) We used to consume lots of milk and milk product due to this convenience and biggest thing was IT WAS CHEAP!!! 7rs was blue pack, 8rs was green with little cream milk and Orange pack Full cream was Rs 9 - 10 dont really remember now. And now??? I cant think of wasting milk nor spilling, We shifted again 2yrs back and it became a little difficult to get access with milk but still dad makes sure to get more packs when needed!!!

Coming back to the recipe!!
So such cases with little amount of curdled milk serves nothing. Sometimes mom leaves it as it as and asks me to do what ever I feel like and there I am clueless on what to do until this idea of paratha came up to me

Level: Simple
Preparation Time - 10- 15 mins
Resting Time - Depends as you like
Cooking Time - 3 - 5 minutes each!!

I wanted to make onion paratha since long so I wanted to club up paneer with onion and check out how it turns. Ideal For Breakfast / Light Lunch / Tiffin Boxes / Dinner / Dawat too :)

Ingredients:

Whole Wheat Flour - 2-3 cups as needed
Onion - 1 Large or 2 medium size Roughly / Finely Chopped your wish
Green chillies - 3-4 finely chopped
Coriander Leaves - 1 tablespoon
Paneer / Chenna - 2-3 tablespoon (Thats it I Had)
Salt to taste
Water for Kneading as per needed
Oil  as per needed while cooking on Tava

Method:

- In a Large bowl take flour, chopped onion, coriander leaves, paneer, green chillies and salt. 
- Slowly mix in the whole ingredients using your hands and crumble it giving pressure to all the ingredients. This process is important and onion and paneer will have its own moisture. 
- Add water slowly and as needed and prepare Stiff yet soft dough. 
- Keep it to rest for sometime with closed lid to the container kept till your ready to use.
- Before using it, knead the dough again and divide it into medium balls and roll it using rolling pin in a flat board.
- Heat a skillet/ tawa and cook on both sides in medium flame adding little oil on both the sides till cooked and nice aroma is released. 
- Finish up with the whole dough and pile up for yummy treat.
- Serve Hot / Warm With and Kind of side dish as desired!! Also Pickles

Notes:

- Adjust the Spice level according to your taste. Its always gud to have a spicy version of paratha coz flat breads are usually bland to taste. Increase the amount of green chillies if desired
- Use butter Instead of Oil for Rich taste if you like.
- Coriander leaves are used for flavoring.
- While kneading no need to add oil for softness. As paneer will leave its own oil while kneading and give a wonderful finishing to the dough
- Adding extra water as we do normally for wheat flour dough to make it soft is not advisable here because Onion might tend to leave its own juices when kept for resting.
- Parathas might be crooked at sides ignore if ur using big chunks of onion. If you have finely chopped onions then parathas will be round and well finished
- You can also add nigella seeds / ajwain for flavoring also chopped ginger or garlic or Ginger garlic paste too. Depends on you. Lots of options are available Go by your mood and taste :)

I served this with Boondi Raita / Savory Raita It was just delicious :)

Impression:

Paneer had no taste ( thats a regular opinion of mine that paneer is bland with no taste ) But It helped paratha stay really soft
Little Crunchiness from onion was there. 
Green chillies gave spicy effect
Mild Flavoring from coriander was good enough
Over all It is a good treat worth to try again n again :)

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Spicy Tangy Scrambled Egg Curry

This was again an emergency Quick Life Saving Recipe which i thought of to do on the spot. It was  past 9.30pm and mom came rushing for dinner.  There had been some problem with the curry I made for lunch ( yeh it is adjustable to use gravy made at day time for night and vice versa) so this recipe was invented handy to quick fix the issue. I was ready with the phulkas but what about the side dish??

There we go, quickly I said mom will prepare something out of eggs, she was clueless though but yet trusted me to go ahead with my works.

Cooking Level : Simple

Time Taken : 15- 20 mins

Ingredients

Eggs – 5 nos

Whole cumin – ½ tsp

Onion – 1 large (chopped) 2 onions if small

Tomatoes – 1 large or 2 small (chopped)

Green chilies – 3-4 nos depending upon spiciness you desire

Ginger garlic paste – 1tsp

Turmeric powder – 1/4^th tsp

Coriander powder – 1tsp

Cumin powder – ½ tsp

Red chilli powder – ½ tsp optional

Garam masala – 1tsp

Coriander leaves  - 2 tablespoon

Salt to taste

Oil  - 2 to 3 tablespoon

Lemon Juice -  1 tsp

Corn flour – 1tsbp

Tomato ketchup –  2 tsp (optional)

Water  1 ½ cups

Method:

1.       In a pan heat  2 table spoon oil. Mean while beat the eggs with little salt.

2.       When the pan is heated pour in the eggs and as it start cooking start folding it side by side in order that eggs don’t break but for a kind of lump. Keep doing the process until whole of raw eggs get cooked.

3.       Now with spatula start breaking into cubical chunks and your ready with eggs remove it and keep aside.  Don’t worry if you feel the eggs might be raw inside.

4.       In the same pan put in 1tbsp oil let it heat; add in whole cumin, followed by chopped onion, green chilies and salt. Cook till little translucent.

5.       Add in ginger garlic paste, mix well for a while, and then add tomatoes along with other dry masalas except garam masala.

6.       Put in also a little bit water, close the lid of the pan and cook for  5 mins in low flame, till oil oozes out and nice aroma comes out of the onion tomato mixture.

7.       Now add in 1 ½ cups of water, garam masala and egg chunks into it, let the water come to boil and eggs will get cooked further more if it was raw at any point in 1^st step.

8.       Once the water starts boiling add in tomato ketchup, and corn flour mixed with some water  to give saucy effect to the entire gravy. As it start thickening add coriander leaves, and lemon juice

9.       Check for salt spice and tanginess. You are ready to serve with bread, roti, phulkas, parathas  or rice.

I combined it with dosa and I couldn’t believe in the taste it was just yummy. I was  enjoying and licking every drop of the gravy. Spicy tangy egg curry was a different combo all together.

All the flavors went hand in hand fusing with each other.

Notes:

·         Do not panic with the ingredients mentioned above. You can find this all regular masala in your kitchen shelf  itself.

·         In case you don’t want to make big chunk of eggs, you can scramble the eggs into small pieces like of bhurji, wont make any difference. But big chunks of eggs will also give a false feeling of eating paneer :P

·         While beating eggs you can add finely chopped onions or pepper powder and beat along then cooked. This will give a nice taste while eating eggs along with the gravy.

sending my entry to dish name start with S

Favourite Recipe Event - Curries &Gravies on a plate

Why this curry is my fav??? Its just simple to cook in matter of few mins!! And very delicious, just cant have enough of it when ever I make it :)

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Tangy Channa Masala

Hey Guys with my 1st posting in this blog im sharing  Hot Tangy Channa Masala
I had some boiled chickpea of which i dint knew what to do. went n checked up the masalas, dint find choley masala 
No i don't change my mind or loose my heart. This is were the game of mixing and matching spices begin creating a new taste.

Ingredients:
1 and half cup - boiled chickpea
Fennel seeds -1/2tsp
Cinnamon - 1 stick
Cloves -2
Annar seeds - 1
Whole cumin - 1/2 tsp
Onion- one large or 2 small (chopped )
Tomatoes - 1 large or 2 small (chopped )
Ginger- garlic paste - 1tsp
Chilli powder - 1/2 tsp
Cumin powder - 1/2tsp
Coriander powder - 1tsp
Turmeric powder - 1/4th tsp
Dry mango powder -1/2tsp (optional)
Garam masala - 1tsp
Chat masala - 1/2 tsp ( can omit if not available)
Curd - 2 tbsp (can omit this also if not available)
Tomato ketchup depending on need
Lemon juice
Salt to taste.
Oil - 1-2 table spoon


Method:
- In a pan put oil, let it heat, add the whole spices of garam masala and let it sit in hot oil for a min.

- Once aroma from the spices r release add onion and little salt, cook for a while till translucent.

- Add ginger garlic paste and give a mix for half min, add tomatoes, red chilli powder, cummin powder, turmeric powder and coriander powder

- Give a good mix, add a little water so that spices dont burn, and close the lid, cook in low flame for 10 mins till tomatoes are cooked well and oil is oozing out

- By now nice flavorful fragnence comes when lid is open, now add chickpea, water 1 and half cup, garam masala, chat masala, mango powder, and mix it well

- Close the lid and cook for 5 more mins in low flame till all the masala flavors get infused.

- Next add tomato ketchup, curd, adjust salt consistency. add chopped coriander and mix well, 

- As i have added more water than needed the reason what to get saucy consistency. i added 1 tablespoon of cornflour mix with little water to get the desired saucy effect 

- At the end add Lemon juice for more tangy flavor. serve hot with roti, rice, parathas or eat it just like that

Notes: 

- As i don't follow hard rules in cooking its OK if u don't have the above optional list. 

- If more spiciness is needed chopped green chilies can be added

- In case its very hot n spicy, adjust it with adding more tomato ketchup and little bit of sugar too

-  Dont really mind the grainy texture of curd. if u don't like beat the curd a little and then add to the channas

- Lemon juice adds nice tangy flavor, so dont put that into optional list. 

- Create Ur own twist and turns, that's what indian cooking is all about.

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