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Sunday, March 16, 2014

Masala Chicken Drumsticks curry Indian Style

Chicken legs/ drum sticks are favorite food of my hubby, I used to make tandoori every time but yesterday I felt I should try something new. I just called my mom and asked the recipe for chicken drumsticks/legs, she told me this wonderful recipe. I gave a try & it came out really perfect, my hubby enjoyed a lot and told me, that he would be happy to have it every day!!!!! OMG I never expected my first attempt would be that great. Now, enough of the story lets have a look at the recipe.

For marination:

Ingredients:
Chicken legs---7
Curd/Yoghurt---1cup
Tandoori barbecue/barbeque masala----1ts
salt to taste
chili powder---1ts
coriander powder--1ts
Lemon juice---4ts
paprika/red color--pinch(optional)
onions, cilantro and lemon for garnishing
Ginger garlic paste-2ts
Salt to taste

For Curry:

Ingredients:

Onions chopped half cup
Chopped Ginger and garlic-1ts each

tomatos chopped-1cup

Masala preparation:

Roast Whole garam masala (Cloves 4 + Cinnamon stick 1big + cardamom 3) in a fry pan

Take This roasted garam masala in a grinder jar along with 2ts of coriander powder +3ts of til/sesame/nuvvulu + Coconut powder 1ts and grind the mixture to a fine powder.

Cilantro for garnishing

Method:

clean and wash the chicken drumsticks and make 3-4 deep cuts on each side of the drumstick so that they get perfectly marinated.
Now prepare the marination mixture with the above stated ingredients and drop the chicken pieces in the marination and allow them to marinate for 2-3hrs in a refrigerator.
Remove them from the refrigerator, and let them come down to room temperature.
Now take a skillet and heat 3-4 ts of butter/ ghee/ olive oil/ vegetable oil and add the marinated chicken pieces to the oil and cook them by closing the lid.
Cook by turning the pieces like this for about 15-20 min, until the chicken is half cooked.
Now add onions and cook them until they turn transparent, after the onions are done add tomatos and cook until they become mushy.
Add the above mentioned curry masala + ginger & garlic and also remaining marinated gravy and mix well, add water if required check for the taste add chili powder and salt if required.
Cook for few more minutes under simmer by closing the lid.
Now finally garnish with cilantro and the curry is ready to serve.
Enjoy this with Bagara/ white rice.

Watch for BAGARA recipe video here

Watch for TANDOORI recipe here

Watch for CHICKEN BIRYANI here

Get Kolhapuri chicken drumsticks curry /tambda rassa curry here

Tuesday, March 4, 2014

Mini Poori Coin Puri Kids Lunch box recipes Indian

Mini Puri- Kids recipes

Ingredients

Poori dough- to roll out 2 pooris---click for recipe

Potato masala- to serve with mini pooris----click for recipe. Or Chole- to serve with mini pooris---click for recipe.

Oil to deep fry

Mini Poori/ Puri

Method

Roll out each poori dough into circle. Using small round cookie cutter, cut out dough circle into mini rounds. Separate the mini poori rounds, heat oil in frying pan, when oil is hot add about 5 mini pooris and deep fry until golden brown. Fry rest of mini pooris until golden brown.

Serve mini pooris with potato masala or with chole.

Saturday, February 22, 2014

Egg Puffs Indian style curried eggs in puff pastry

Ingredients

Pepperidge farm puff pastry-1 sheet

Eggs-4

Onion large( thinly sliced)-1

Tomato large( chopped)-1

Curry leaves-2 sprigs

Red chilli powder-1 1/2tsp( +/-)

Cumin powder-1tsp

Turmeric powder-1/4tsp

Salt to taste

Oil required.

Method

Thaw the puff pastry sheet for 1 hour, place the thawed pastry sheet on a floured kitchen surface and cut one sheet into 9 equal squares. Hard-boil the eggs, remove the shell and halve them. Heat 1tbsp oil in a pan, when oil is hot add the sliced onions and curry leaves, saute onions until they turn light brown. Now add the chopped tomatoes and cook until they are mashed. Next add red chilli powder, cumin powder, turmeric powder and required salt. Saute for few more mins until the masala powders are cooked, remove pan from heat and allow onion mixture to cool. Pre-heat oven at 400F( or as per box instructions), place a parchment paper or a foil paper on a baking tray. Take one puff pastry square, slightly flour pastry square on both sides( so that pastry sheet do not stick to you fingers), place spoonful of curried onion mixture in the center of pastry square and place half boiled egg on the top of curried mixture. Slightly wet two corners of pastry sheet with water and bring both corners of the pastry sheet together pressing firmly with finger and place the prepared puff in the baking tray. Do the same for the rest of the pastry sheets. Place the baking tray in the center rack of the hot oven. Bake for 15mins or until the puff pastry turns golden brown and flaky. Serve Egg puffs hot with tomato ketchup or mint chutney.