Chicken Chukka Fry

Ingredients

1/2 kg of Chicken boneless pieces
1 large size onion finely sliced
2 teaspoon of ginger garlic paste
3 nos of green chillies finely chopped
1 teaspoon of fennel seeds
1/2 teaspoon of turmeric powder
2 teaspoon of red chilli powder
3 teaspoon of coriander powder
2 teaspoon of pepper powder
1 tablespoon of lemon juice
few sprigs of curryleaves
10 to 15 nos of cashews
2 tablespoon of oil
salt as required

Method

Cut the chicken into small bite size pieces.

In a bowl, add turmeric powder, red chilli powder, coriander powder, ginger garlic paste, lemon juice, fennel seeds, curry leaves, chicken pieces mix all together well and keep it aside for 10 minutes.

Heat oil in a pan, fry fennel seeds, cashew nuts., Add curry leaves, onion, green chillies and saute them for few minutes until they have softened.

Add marinated chicken pieces to the pan, stir occasionally until it becomes dry. Sprinle 2 handful of water, stir and close it with lid. Then bring the mixture to cook for 5 to 7 minutes.

The gravy should be dry. Sprinkle pepper powder, curryleaves over top. Garnish with coriander sprigs and serve.

This chicken chukka could be served with chappathi, rasam rice etc.,

Spinach and Mushroom Fritatta

Fritatta (An italian word) is an egg dish.We can use any veggies, cheese, meat that we have on hand. Spinach & mushroom combo is always a hit one.

Ingredients:

125 gm young spinach leaves or frozen spinach cubes
175 gm button mushrooms
1 medium size onion finely chopped
2 pods of garlic finely chopped
1 tablespoon of olive oil
50 gm parmesan cheese

salt and pepper for seasoning

Method

Preheat the oven to high.
Rinse and dry the spinach & chop it well.
Heat oil in an oven proof skillet on the stove.
Add onion & garlic and saute over a medium heat for 3-4 minutes, until soft.
Add mushroom and fry, stirring frequently for further 3-4 minutes.
Add spinach and cook for further 3-4 minutes, until the excess liquid has evaporated. Add pinch of salt and freshly ground pepper.

In the meantime break eggs into a bowl, then add one tablespoon of water. Add salt and pepper and beat together well.(Eggs for frittata may be beaten vigorously to incorporate more air than traditional omelettes, to allow a deeper filling and a fluffier result).

Pour the egg mixture into spinach and cook for 5 minutes in low heat until the eggs will be almost done under but still moist & runny on top.

Sprinkle Cheese over the top , keep skillet inside an oven and grill(broil) for 2- 3 minutes.
If the skillet is not an oven proof, we can carefully place the cooked fritatta on a baking tray or in an oven proof plate under the grill.

Cut into wedges and serve.
Fresh salad is the best accompaniment to fritatta.

Broccoli Pakoras

Ingredients

200 grams of Broccoli
1 cup of Pakora mix (Available in asian grocery store)
pinch of salt (optional)
Oil for deep frying
water as required.

Home made Pakora mix

1 cup of besan/gram flour
1/2 teaspoon of coriander powder
1/2 teaspoon of red chilli powder
1/2 teaspoon of turmeric powder
1/4 teaspoon of roasted cumin powder
1/2 teaspoon of garam masala
1/4 teaspoon of amchur powder
1/4 teaspoon of garlic powder
salt as required

Method

Trim the broccoli into small florets.
Rinse and dry the broccoli florets.
Pour sufficient water into pakora mix to make a smooth batter.
Mix few broccoli florets into batter.
Heat oil in a heavy frying pan, drop the battered florets one by one into the hot oil slowly.
Fry the pakoras for around 3 minutes in medium flame until crisp and golden brown.
Remove from the heat using a slotted spoon and set aside to drain on kitchen paper.
Repeat the process with the remaining battered vegetables.
Serve with chutney.

Paneer Paratha

Ingredients:

2 cups wheat flour
200 gm grated paneer / cottage cheese
1 medium size onion finely chopped
2 teaspoon chilli powder
1 teaspoon cumin powder
1/2 teaspoon garam masala powder
1/2 teaspoon turmeric powder
1/4 cup coriander finely chopped.
1 tablespoon of cooking oil
Desi ghee / clarified butter as required
few drops of lemon juice or 1/4 teaspoon of amchur powder

Method:

Add salt, 2 tablespoon ghee to the wheat flour mix it up little bit, gradually add 1 cup of water and knead a soft dough. Cover it with a lid or damp cloth and set aside for 15-20 minutes.

Heat 1 tablespoon of oil in the pan , add onion, salt, turmeric powder, coriander & saute well for 2 minutes.

For stuffing, combine grated paneer with chilli powder, garam masala, cumin powder, lemon juice, salt. Add sauted onion , coriander mix to it. Make it in to small balls.

Using rolling pin, roll out the dough into small circle. Then place the paneer ball in the centre. Lift the sides of the rolled dough all around the stuffing, covering it completely.
Roll the resultant dough into small balls, and press it evenly to make a parathas of desired size and shape. Use fork to break if any air bubble.

Heat a tava / griddle with few drops of ghee, Cook the paratha for 2 minutes. Turn the paratha, drizzle some ghee on it and repeat the process until few golden spots appear on both sides.

Paneer parathas goes well with curd, pickle, tomato chutney.

Egg Fried Rice

There were some leftovers (spring onions & red onions) in my pantry which I bought for making chicken fried rice. So I thought of preparing egg fried rice using them.

Ingredients
3 eggs
2 tablespoons finely sliced spring onions
3 tablespoons soy sauce
½ tablespoon chilli sauce(optional)
1 tablespoon finely diced ginger
2 tablespoon vegetable oil
1 medium size red onion, finely diced
2 cups steamed rice
¾ cup finely shredded cabbage

Method
Place eggs in a bowl with spring onions, 2 tablespoon soy sauce and ginger and beat lightly with fork to combine.
Pour oil in the hot wok or a shallow non-stick frypan
Add onion and stir fry for 30 seconds.
Pour in egg mixture and leave to cook for 10 seconds and with the spatula lightly scramble for about 2 minutes.
Add rice, remaining 1 tablespoon soy sauce and stir fry for about 2 minutes.
Break up the egg into smaller pieces with spatula.
Toss in cabbage (here I use purple color cabbage) and stir fry for 20 seconds or until well combined.
Transfer rice to a bowl & serve.


ps: Chinese cabbage leaves are used in typical chinese fried rice receipes. If chinese cabbage is not available we can use other cabbages.

Here is the important thing to remember while we cook with red or purple cabbage:
When cooking with red or purple cabbage, be aware that the compound (anthocyanin) that gives the cabbage that beautiful color will also turn it blue when it is cooked along with any alkaline substance.

Since tap water is often full of alkaline minerals such as lime, be sure to add about 1 teaspoon of acidic agent, such as lemon juice, vinegar, or wine, to the pot when using tap water. If your red cabbage begins to take on that blue tinge in any recipe, the addition of the acidic agent will usually bring back the original color.