Tuesday, 28 February 2012

Broccoli Chicken

boneless chicken - 300 gms
broccoli - small bunch
oil - 1 tbsp
ginger garlic paste - 1 tsp
karam masala - 1/2  tsp
chilli powder - 1 tsp
chopped medium sized onion - 1
chopped medium sized tomato - 1
salt - to taste.

In a small pressure pan heat oil, add onion,ginger garlic paste,karam maslaa,tomato,chilli powder,salt and chicken pieces.Mix well and cook for two whistles.

Wash and cut the broccoli into smaal florets.
Then add the cooked chicken and broccoli florets in a pan. Stir fry for 5 -7 minutes.
Delicious Broccoli Chicken is ready to serve. Serve hot with chappathi or rice.

-Asiya Omar.

Saturday, 25 February 2012

Easy Chicken 65

In this method you can fry potato also but without adding yogurt or lime juice.

Easy Chicken 65
chicken - half kg
chicken 65 masala - 2-4 tsp
fresh thick yogurt - 1 tbsp
lime juice - 1 tbsp
red colour - pinch (optional)
corn flour - 1tsp
gram flour - 1tsp
rice flour - 1 tsp
Oil - to fry
salt - to taste.

Steps to Follow:
Clean and cut the chicken pieces,wash thoroughly and drain it .

In a vessel add chicken pieces, add chicken 65 masala, yogurt, lime juice, mix well. Then add corn flour,rice flour,gram flour and salt to taste.Mix well and marinate for an hour.Here I used Achi chicken 65 masala.

Heat oil in a kadai fry the chicken pieces until brown and crispy in a medium flame.

Now Easy Chicken 65 is ready to serve.

Serve hot as a side dish or as a starter. Enjoy the Sunday Special.


Baby Pongal - Baby Food (8-10 months)

rice - quarter cup
toor dal or moong dal - quarter cup
ground cumin - 2 pinch
ground pepper - 2pinch
water - 2cups
ghee -1 tsp
salt - to taste

Soak the rice and toor dal for half an hour.In a small pressure pan add rice and dal mixture with enough water,add pinch ground cumin and ground pepper,bring to boil and reduce the heat. Cook for 3 whistles.Remove from the stove and allow it to cool.Add little salt and puree it until smooth.
Add ghee and give to the baby immediately.

--Asiya Omar.

Friday, 24 February 2012

Capsicum Cabbage Egg Noodles

ready made egg noodles- 200 gms
oil - 2 tbsp
chopped capsicum - 1
chopped cabbage - half cup
chopped onion - 1
soup cube-1
beaten egg - 2
soya sauce - 2 tsp
tomato sauce - 2 tsp
pepper powder - 1 tsp
salt - to taste.

Boil the water in a vessel, cook the egg noodles according to the instructions given in the pack, drain and keep aside.
Heat oil in a pan add onions,cabbage,and capsicum.Add little salt or soup cube and stir fry for 2 minutes.

Then add the beaten egg and stir fry till the egg is cooked.

Add cooked noodles.

Then season with soya sauce,tomato sauce and pepper powder.Stir well and mix gently.

Now Capsicum Cabbage Egg Noodles are ready. Serve hot immediately.

-Asiya Omar.

Thursday, 23 February 2012

Rajma Sundal- Masala- Gravy (three in one)

rajma (kidney beans)- 150 gm
chopped onion - 1
chopped tomato - 2
chopped green chilli - 1
cumin seeds - half tsp
ginger garlic paste - 1 tsp
curry powder - 1 tsp
chilli powder - half tsp
cumin powder - half tsp
coriander powder- 1 tsp
coconut paste - 2-3 tbsp (optional)
chopped corinader leaves - 2 tbsp
curry leaves - few
oil- 2 tbsp
salt - to taste.

Soak the kidney beans overnight in a bowl of water.
In a pressure cooker add enough water with soaked kidney beans and cook for 3-4 whistles until the beans are soft,Drain the water and keep aside.
In a pan heat oil and fry the cumin seeds,curry leaves,until splutter,add the chopped onions fry for a minute.Add ginger garlic paste and stir fry it, then add chopped chilli, fry it, add curry powder,cumin powder,coriander powder,chilli powder and salt .stir for a minute.
Add the cooked beans and again stir it.
You can have like this as spicy rajma sundal.

Then add chopped tomato in the rajma and add one cup of water.

Close the lid and cook for another five minutes.
Open the lid and garnish with coriander leaves. Rajma Masala is now ready to serve.

If you like to add coconut paste, add with half cup of water if necessary then add salt to taste.Simmer the stove for another five minutes.Now Rajma Gravy is ready.
Serve Rajma Masala or Gravy with Chappathi or Plain rice.

--Asiya Omar.

Tuesday, 21 February 2012

Murgh Tikka (Chicken Tikka)

Sending this recipe to Colourful Holi @ Cuisine Delights .

Murgh/Chicken Tikka
Ingredients :
boneless chicken- half kg
Shan chicken tikka masala - 3 tsp
fresh thick yogurt - 2-3 tbsp
ginger garlic paste - 2 tsp
karam masala - -1/4-half tsp
lemon juice - 1 tbsp
orange red colour - pinch
kasoori methi - 1 tbsp
butter - 10 gm cube or 1 tsp
chat masala - 1/4 tsp
salt - to taste.

Clean and cut the chicken pieces into chunks,wash and drain it. In a bowl add chicken pieces,chicken tikka masala, karam masala, ginger garlic paste,thick yogurt, lime juice, pinch orange red colour and salt to taste.

Then add kasoori meethi powder and mix well.Marinate the chicken in the fridge at least twelve hours..
Soak the skewers in the water for half an hour.
Arrange the chicken pieces into skewers and keep ready.In each skewer thread five chicken pieces.
Preheat the oven to medium and keep the skewers on the grill plate or aluminium foiled tray.Cook the chicken tender till brown on both sides.
Remove the chicken pieces from the skewers and serve with fresh vegetables or lime and onion slices.Apply little butter and sprinkle chat masala over the chicken pieces .
Serve Murgh Tikka as a starter or side dish.Enjoy the yummy Chicken Tikka recipe !

--Asiya Omar.

Monday, 20 February 2012

Award Time

Sonali of only fish recipes share this award with me.

And Julie of Eriyum Puliyum and Sonali of only fish recipes again shared this lovely award with me.Their beautiful blog with a toss of all tastes,do check and visit them..

Liebster'means favourite or dearest in German.In accepting the award,the recipient agrres to :
- Thank the person that gave the award and link back to their blog.
-Copy and paste the award to your blog.
-Reveal the 5 blogs you have chosen to award and let them know by commenting on their blog.
-Hope they pass it forward by accepting and awarding it to bloggers they would like to honour.
I would like to pass it to the following bloggers-

Wishing you all a Great Success in the Blogger World.

And also I recieved a Participation Award from Nithu's kitchen. Thanks a lot Nithu.

- Asiya Omar.

Sunday, 19 February 2012

Mirchi ka Salan

banana peppers (long green chilli)– 6
ground nut – 1tbsp
white sesame seeds – 1 tbsp
grated coconut – 2 tbsp
curd – half cup
onion – 1
ginger garlic paste – 1tsp
karam masala- quarter tsp
chilli powder – half tsp
cumin powder – half tsp
turmeric powder – quarter tsp
coriander powder – 1 tbsp
mustard, urad dal –each half tsp
fenugreek – quarter tsp
curry leaves – few
oil – 4 tbsp
salt – to taste

Wash the chillie,slit and remove the seeds out.
In a pan add 4 tbsp oil and fry the chillies till it turns to white colour.Drain and keep aside.

In a pan roast the peanuts,white sesame seeds and grated coconut and grind to fine paste and keep aside.

In the same pan add mustard ,urad dal,fenugreek and curry leaves,when it start splutter add sliced onion fry until golden brown.then add ginger garlic paste.karam masala and stir fry it.
Add chilli,turmeric,cumin and coriander powders.

Stir fry for few seconds and add the grounded paste sauté it for a minute,add one cup water and let it boil for 2minutes

Then add curd, mix thoroughly and finally add the fried chillies. Cover the pan and simmer the stove,till oil oozes on top.

Now Mirchi ka Salan is ready to serve.

-Asiya Omar.