Chicken Puffs

I made these chicken puffs on Valentine's day as a surprise snack for my hubby. He enjoyed the snack with a cup of hot chai :-)... So didn't want to miss out on penning them down.

Ingredients

1. Boneless Chicken (cut into very tiny pieces) - 200 gms
2. Green chillies finely chopped - 7 pcs
3. Curry leaves - 6
4. Onions finely chopped
5. Ginger garlic paste - 1 tsp
6. Cumin powder - 1 tsp
7. Coriander powder - 1 tsp
8. Salt to taste
9. Turmeric powder - 1 tsp
10. Olive Oil
11. Pastry sheets


Method
In a frying pan heat 3 tbsp of olive oil. Add curry leaves till they splutter. Add green chillies, onions and fry for about 3 minutes. To this add the chicken and toss well along with ginger garlic paste, cumin and coriander powder, turmeric and salt. Fry till the chicken is well cooked. Remove from heat and set aside.

Preheat the oven at 350 degrees.
Place pastry sheets on the platform. Cut them into required sizes and stuff them with chicken and place in baking tray. Brush the puffs with olive oil. Bake them for 15 minutes and enjoy them hot hot!!

Pepper Chicken

This makes a nice spicy chicken curry that goes well with rice or breads. I have been preparing this dish for quiet some time now and all my friends love this dish and tend to ask for it again and again. I am sure you would also love to try this delicacy.

The method is as follows:

Ingredients:

Marination

1. Chicken

2. Yogurt

3. Ginger garlic paste

4. Pepper powder

5. Salt

6. Turmeric

For Frying

1. Green chillies

2. Curry leaves

3. Onions (finely chop in 1/2 moon shape)

4. Oil

5. Coriander leaves

Method

1. In a large bowl mix the chicken with yogurt, ginger garlic paste, turmeric, pepper powder and salt and set aside for 30 – 45 mins. The longer they are marinated the better they taste.

2. Heat a pan with oil. Add curry leaves and green chillies. After 5 seconds add the chopped onions with a sprinkle of salt and sauté well till they are transparent.

3. Now add the marinated chicken and mix well. Leave it on medium flame and keep mixing occasionally. Do not mix too often, as the chicken pieces tend to break with frequent mixing. Continue this till the liquid in the mixture reduces to almost 3/4^ththe level in the pan.

4. When we almost have the chicken coated with the curry consistency or in a semi dry state we can add the chopped coriander leaves for garnishing.

5. The dish is ready to serve with rice or rotis.

Mutton Stew

Ingredients

1. Mutton 750 lb

2. Onions 2 medium (finely chopped)

3. Tomatoes 2 large (finely Chopped)

4. Cloves 2 nos

5. Cinnamon 1 stick

6. Garlic 3 pods

7. Fresh Coconut milk ½ cup

8. Zucchini 1 cup

9. Potatoes 1 cup

10. Turmeric ½ tsp

11. Corriander leaves 2 tbsp (finely chopped)

12. Chilli powder 1 tbsp or according to taste

13. Salt to taste

14. Curry leaves

15. Oil ½ cup

16. Water 2 cups

Method

Heat a cooker on medium heat with ¼ cup oil. To this add the cloves, cinnamon and curry leaves. Add onions and garlic and sauté with a sprinkle of salt till they become transparent or golden brown.

Add turmeric to the onions. Now add the chilli powder and sauté well.

Add the washed mutton at this stage and mix well. Leave the cooker closed for 5 mins on medium flame.

Open the lid and add the chopped tomatoes, zucchini and potatoes and stir once. Add 1 cup water and salt, close the cooker and wait for 4-6 whistles.

Once the mutton is well cooked add the coconut milk, water and stir well. Leave on low to medium flame for almost 10 mins. Sprinkle coriander leaves just before removing from stove.

Goes well with Dosas, rotis and also rice.

Note: Zucchini adds lot of taste to curries esp made with chicken and mutton.

Kothu Paratha - A Tamil Nadu dish!

Well!! This is a famous dish in Tamil Nadu. It is an easy dish that we can make with our paratas and egg. I just tried it out today and served it for my guests and they seemed to have enjoyed it, hence, I thought of sharing the recipe will all of you!

The recipe is as below:

Ingredients:

1. Paratas 4 nos

2. Eggs 4 nos

3. Onions 2 nos (finely chopped)

4. Tomatoes 1 big (finely chopped)

5. Green Chillies (slit in half) 13 nos (depends on the spice level that we require)

6. Garlic 1 pod (finely chopped)

7. Peanuts 1 cup

8. Coriander leaves 1/2 cup (finely chopped)

9. Salt

10. Turmeric

11. Cumin powder

12. Oil

13. Curry Leaves

Method:

1. Heat oil in a pan. Add chopped garlic and saute for a while. Then add in the curry leaves and green chillies. After 5 seconds add the peanuts and saute well till they become crisp.

2. Now add in the onions and saute well with a sprinkle of salt till the onions turn transparent or golden brown. At this point add turmeric and cumin powder and saute it well.

3. After a nice mix add in the chopped tomatoes. let the tomato cook real well.

4. In the meanwhile cut the parata into small pieces. Once the tomato is cooked well add the parata into the mix, and stir them well. When the parata is coated with the onion and tomato mixture you can break in the eggs in the pan and sprinkle half the chopped coriander and stir well.

5. When the egg is completely cooked and coated around the paratas, you can sprinkle the remaining coriander. The Kothu Parata is ready to be eaten just by itself, or can be had with tomato ketchup.

Hope you all will also enjoy this meal!

Methi Chicken

The secret ingredient in this dish is fresh methi leaves. They give that extra great flavor when added to chicken and taste awesome. This recipe was given to me by my mom who is an expert in cooking especially non-vegetarian dishes. 


I by default prepare this item during most of our social gatherings and all our indian friends love it so far... 
I hope you'll would like it too :-)

Ingredients:

1. Chicken 750 lb

2. Fresh Methi leaves 1 ½ cup (finely chopped)

3. Ginger garlic paste 2 tsp

4. Bay leaves 2

5. Cloves 2

6. Cinnamon 1

7. Onions 2 medium sized (finely chopped)

8. Tomatoes 1 large (finely chopped)

9. Coriander leaves (finely chopped)

10. Curry leaves

11. Turmeric powder

12. Red chili powder 1 tbsp

13. Coriander powder ½ tbsp

14. Salt

15. Oil

Method

1. In a pan, heat some oil and add bay leaves, cloves and cinnamon. After 5 seconds add the curry leaves and chopped onions. Sprinkle some salt and sauté them well until golden brown.

2. Now add turmeric and ginger garlic paste. Sauté them well, now add the chili and coriander powder. When you get a nice aroma add in the chicken with some salt.

3. Mix the chicken well with the masala. Let it cook for sometime around 5 minutes on medium heat. Now you add the methi leaves and mix well.

4. Let the chicken cook. When it is almost half cooked you add in the tomatoes and stir once. Leave the pan closed on medium flame for sometime. Frequent stirring would result in breaking the chicken pieces. 

5. You would get a thick consistency with the tomato mixed well with the other ingredients. If you find it too thick then you can add ½ cup water and let the curry boil well.

6. Once the chicken is cooked sprinkle some coriander leaves over and it is ready to serve. It goes well with plain rice and ghee rice, also with parathas, rotis and breads.

Chicken Puffs

I made these chicken puffs on Valentine's day as a surprise snack for my hubby. He enjoyed the puffs along with a cup of chai! It came out yummy :-)

Ingredients

1. Boneless Chicken (cut into very tiny pieces) - 200 gms
2. Green chillies finely chopped - 7 pcs
3. Curry leaves - 6
4. Onions finely chopped
5. Ginger garlic paste - 1 tsp
6. Cumin powder - 1 tsp
7. Coriander powder - 1 tsp
8. Salt to taste
9. Turmeric powder - 1 tsp
10. Olive Oil
11. Pastry sheets


Method
In a frying pan heat 3 tbsp of olive oil. Add curry leaves till they splutter. Add the green chillies and onions and fry for about 3 minutes. Add the chicken and toss well. To this add ginger garlic paste, cumin and coriander powder, turmeric and salt. Fry till the chicken cooks well. Remove from heat and set aside.

Preheat the oven at 350 degrees.
Place pastry sheets on the platform. Cut them into required sizes and stuff them with chicken and place it baking tray. Brush the puffs with olive oil. Place the tray in oven and bake for 15 minutes. Serve hot hot puffs.
In a frying pan, heat