Pan Roast Chicken

Pan Roast Chicken, is a quick cheating for oven roast or tandoori chicken. I am sure you will not miss the crust you get in oven or tandoor. I would love to here from you guys that how much you liked this one.

Ingredients:

Thinly Sliced Chicken Breast

1 tsp Ginger Garlic Paste

1 tsp Tandoori Masala

1 tsp Red Chili powder

 1 tbsp Oil

1 tsp Salt

½  tsp Chat Masala

½  tsp Lime Juice

Process:

1) Take a large Bowl, Tandoori masala, Ginger Garlic Paste, Red Chili, 1/2 tbsp Oil, Salt, Lime Juice and mix well. Apply that well over chicken breast. Let it rest for atleast an hour.

2) Preheat your 1/2 tbsp oil in a flat pan. Let the pan be really really hot and then put the chicken over the pan and cover the lid. Let the flame be on max. Cook for 2-3 minutes on both sides with lid on.

3) Sprinkle chat masala over and serve with Mint Chutney and Salad.

Enjoy!

Chicken Kabab

Chicken Kabab, are full of amazing flavors. A wonderful friend taught me this recipe and i love her for that. Thanks Sanjukta. These are super soft just melts in mouth with crusty top. Goes great as starter with tamarind chutney or coriander mint chutney.I hope you all will try these kabab's and love this.

Ingredients:

2 Cup Minced Chicken
1 tsp Lime Juice
1 tsp Cumin Powder

½ tsp Red Chili Powder
2 tbsp Ginger Garlic Paste
1 tbsp Garam Masala
2-3 tbsp Bread Crumbs

1 tbsp of Salt
¼ Cup Chopped Cilantro
¼ Cup Chopped Cashews
1 Egg
1/2 Cup Bread Crumbs

Oil to Shallow Fry

Process:

1) Cook Chicken and Ginger Garlic paste in a pan till chicken cooks and dry.

2) Take chicken in a big bowl and salt, cilantro, lime juice, Cashews, Cumin Powder, Garam Masala, Red Chili Powder, 2-3 tbsp bread crumbs and mix well.

3) Now to make kabab take a big lemon size ball of mixture. Take a flat nonstick skittle. Heat the oil in a pan, once oil is hot add in kabab's and fry from both sides till they turn golden brown from both sides.

4)  Now kabab's are ready, Serve with lemon and cilantro.

Enjoy!

Sweet n Spicy Shrimps

Sweet n Spicy Shrimps, is a recipe with beautiful flavors. Its has tangy sweet taste goes great as starter. Its an accidental recipe that came out great. I try to always put some variation in everyday dishes. This recipe is very simple and quite flavorful dish that fills the pallet with amazing flavors. 

Ingredients:

16 Oz Shrimps

1 tbsp Minced Ginger

1 tbsp Minced Garlic
1 tsp Soya Sauce
1 tbsp Ketchup
1 tsp Vinegar
1 tbsp Oil
1 tbsp Sugar
½ tsp Cornflour

1 tsp Red Chili Powder
1 tbsp Chili Sauce

Salt and Pepper as taste

Process:

1) In a bowl mix well Soya Sauce, Ketchup, Vinegar, Corn flour, Sugar, Chili Sauce and mix well.

2) In a pan, heat the oil on medium flame and once hot add Ginger and Garlic, saute till turns light brown. Then add in sauce mixture and still continuously.

3) Add in Shrimps and cook on full flame. Stir fry shrimps with sauces until shrimps cooks through. Add in Salt, Pepper and red chili powder, Mix well and serve hot.

Enjoy!

Mutton Masala

Mutton Masala, is a wonderful mutton dish with blended flavors. This recipe i would like to dedicate to one of my dearest friend Sanjukta who taught me the same, I love her for sharing her experience of making such gud non veg Indian curries with me. This is a simple version of flavor full mutton with blend of Indian spices. Try this awesome recipe with with Naan or Kulcha or even goes great with rice.

Ingredients:

16 Oz Mutton chopped in pieces

½ Cup Curd
2-3 Whole Cloves
1-2 Cinnamon Sticks
I Big Black Cardamom

2 tbsp Minced Ginger

2 tbsp Minced Garlic

1 tsp Red Chili Powder

Salt as per taste

2 tbsp Coriander Powder

2 tbsp Cumin Powder

1 big Onion grated

2-3 tbsp Oil / Clarified Butter

1 tbsp Garam Masala

1 tbsp Kasuri Methi
Pinch of Kesar/Saffron

Cilantro Leaves for garnish

Process:

1) In a bowl marinate mutton with Curd, Ginger, Garlic, Salt, Coriander powder, Cumin powder, squeezed Onion juice. Let the marinate rest for an hour.

2) In a pan, heat the oil on medium flame, Cloves, Cardamom, Cinnamon Sticks and stir. Add in the Onions.

3) Salt the Onion just a bit and cook till brown.

4) Add in the marinated Mutton, mix and cook for 5 minutes on high flame.

5) Add in the red chili powder and garam masala into Mutton and little bit water.

6) Cover the pan with lid, put the flame on low. Let Mutton cook for 40-45 minutes.

7) Once done, garnish with Kasuri methi and Cilantro...Enjoy with Rice, Chapatis, Parathas or Naan.

Chicken Roll

Chicken Roll, is a wonderful masaledar dish includes a parantha with chicken filling. I try to always put some variation in everyday dishes. This recipe is very simple and quite flavorful dish that fills the pallet with amazing flavors. Goes great for lunch or dinner.

Ingredients:

Filling:

16 Oz Chopped Chicken
½ Cup Curd

1 tbsp Minced Ginger

1 tbsp Minced Garlic

1 tsp Red Chili Powder
1 tbsp Chili Sauce
1 tbsp Tomato Ketchup/ Hot and sweet Maggie Sauce

1 tsp Salt

1 tsp Coriander Powder

1 big Onion Sliced
1 tbsp Chaat Masala
1 Cup Green Bell Pepper Sliced

2 tbsp Oil 

½ tsp Garam Masala

Cilantro Leaves for garnish

Parantha:
1 Cup Wheat Flour

1 Cup All Purpose Flour

1 tsp Salt
1 tsp Oil

Water to Kneed Dough

Process:

1) Take a bowl, Add in Flours, Salt, Oil and mix well. Kneed with water to make a medium hard consistency. Let the dough rest for half an hour. Then take a flour ball and roll to make parantha. Cook on both sides with little bit oil.

2) In a bowl marinate Chicken with Curd, Garam Masala, Ginger, Garlic, Salt, Coriander powder, Ketchup, Chili Sauce. Let the marinate rest for an hour at least. In a pan, heat the oil on medium flame and once hot add in the marinated chicken.

3) Cook covered on medium high flame till chicken cooks and liquid evaporated to becomes a bit dry. Stir in between to prevent from sticking at the bottom.

4) Add in sliced onions and bell pepper. Stir well and cook for another 5 minutes.

5) Once done, Take parantha put some chicken inside. Garnish with Cilantro and Chaat Masala, Roll and serve.

Fish Masala

Fish Masala, is an accidental recipe that came out great. I try to always put some variation in everyday dishes. This recipe is very simple and quite flavorful dish that fills the pallet with amazing flavors. 

Ingredients:

16 Oz Salmon crumbled

½ Cup Curd

1 tbsp Minced Ginger

1 tbsp Minced Garlic

1 tsp Red Chili Powder
1 tbsp Chili Sauce
1 tbsp Tomato Ketchup/ Hot and sweet Maggie Sauce

1 tsp Salt

1 tsp Coriander Powder

1 big Onion Sliced
1 Cup Green Bell Pepper Sliced

2 tbsp Oil 

½ tsp Garam Masala

Cilantro Leaves for garnish

Process:

1) In a bowl marinate fish with Curd, Garam Masala, Ginger, Garlic, Salt, Coriander powder, Ketchup, Chili Sauce. Let the marinate rest for an hour at least.

2) In a pan, heat the oil on medium flame and once hot add in the marinated fish.

3) Cook covered on medium high flame till fish cooks and liquid evaporated to becomes a bit dry.Stir in between to prevent from sticking at the bottom.

4) Add in sliced onions and bell pepper. Stir well and cook for another 5 minutes.

5) Once done, garnish with Cilantro...Enjoy with Chapatis, Parathas or Naan.

Bengali FIsh

Bengali Fish, is a fish recipe i learnt from my aunt. She is Bengali and for her its a daily thing to make. Would like to dedicate this to her as i have learnt from her. Its very simple and flavorful dish. This is best served with plain rice.

Ingredients:

1lb Big Chunks of Fish

1 Sliced Onion

2-3 Green Chili Chopped
1 tbsp Panch Puran Seeds
(i.e Cumin, Fenugreek, Onion, Fennel, Mustard Seeds)

1 tsp Red Chili Powder

1 tsp Salt

1 tsp Coriander Powder
1 tsp Turmeric Powder

2 tbsp Mustard Oil

Cilantro Leaves for garnish

Process:

1)  In a pan, heat the oil on medium flame and once hot then add in fish chunks one or two at a time and shallow fry them from both sides.

2) Remove fish pieces from oil,then in the same oil add in Panch Puran. Stir for few seconds, then add in Onions. Stir till that turns glossy, then add in red chili powder, turmeric powder, coriander powder and stir well.

3)  Add in a cup of water and fish chunks. Let it boil till water reduces to half or less as preferred  

4) Once done, garnish with Cilantro...Enjoy with Rice.

Enjoy!

Chili Fish

Chili Fish, Whooo..is such a simple and yummy fish recipe to have a great variation. Recently i have learnt this recipe and tried...its supper yummy one. Here's the quick fish side dish/Snacks. Can be enjoyed with Tortilla, Indian Chapati.

Ingredients:

Serving: 2 Person

1 lb Cubed Salmon

2 Medium Onion

1 Small Green Capsicum

1 tbsp Ginger Garlic Paste
2tbsp Corn Flour

2 tbsp Oil

½ tsp Chili Sauce

1 tbsp Vinegar

1  tsp Soya Sauce

2 tbsp Tomato Ketchup
Salt & Pepper as taste

Process:

1) Marinate Salmon pieces with salt, black pepper, ginger garlic paste and vinegar for at least for 2 hours.

2) After two hours coat marinated salmon well with a tbsp of corn flour. In left out water add in soya sauce, ketchup, corn flour and mix well.

3) Heat up a tbsp of oil in flat nonstick skillet and shallow fry the salmon pieces from all the sides till turns golden from all sides. Remove the salmon pieces from the skillet.

4) Heat up a tbsp of oil in the same skillet, once hot then add in onions and capsicum. Stir till turns glossy. Add in salmon pieces and left out salmon marination with sauces and corn flour.

5) Stir continuously for about 2 minutes and its ready to serve. Garnish with Spring onions if preferred.

6) Serve hot..Enjoy!

Punjabi Style Chicken

Punjabi Style Chicken, as we are punjabi's and loves to have anything with punjabi version. I prefer to make this on weekends. I know this is a bit time consuming recipe but you have to believe me that its all worth. This dish is full of flavors and 

richness which goes well with Rice, Chapatis, Parathas or Naan.

Ingredients:

5 Pieces Chicken Drumsticks

½ Cup Curd

1 tbsp Minced Ginger

1 tbsp Minced Garlic

1 tsp Red Chili Powder

1 tsp Salt
1 tsp Cumin Seeds

2 tsp Coriander Powder

2 tsp Cumin Powder

1 Big Onion grated
2 Tomatoes Pureed

3 tbsp Oil / Clarified Butter

1 tsp Garam Masala

1 tsp Kasuri Methi
2 tbsp Heavy Cream

Cilantro Leaves for garnish

Process:

1) In a bowl marinate chicken with Curd, Ginger, Garlic, Salt, Coriander powder, Cumin powder, squeezed Onion juice. Let the marinate rest for an hour/overnight.

2) In a pan, heat the 2 tbsp oil on medium flame and once hot add in only the Chicken drumsticks from the marinate. Stir well till turns golden brown and crisp. Once done then remove drumsticks from oil.

3) Now add in onions and saute them. Salt the Onion just a bit and cook till brown. Then add in tomato pure and cook until oil separates. Once done let it cool down then grind to make paste.

4) Heat up 1 tbsp oil in a pan. Add in cumin seeds, once they turn brown then add in onion tomato gravy with Chicken marination. Mix and cook for 5 minutes on high flame.

5) Add in the Chicken drumsticks, red chili powder and garam masala, Mix well.

6)  Cover the pan with lid, put the flame on low. Let chicken cook for 10-15 minutes.

7) Once done, garnish with Kasuri methi, Heavy cream and Cilantro...Enjoy !

Chili Chicken

Chili Chicken, Whooo..is such a simple and yummy chicken recipe to have a great variation in chicken. Recently i have learnt this recipe and tried...its supper yummy one. Here's the quick chicken side dish/Snacks. Can be enjoyed with Tortilla, Indian Chapati.

Here comes the Recipe for 

Ingredients:

Serving: 2 Person

1 lb Boneless Chicken

2 Medium Onion

1 Small Green Capsicum

1 tbsp Ginger Garlic Paste
2tbsp Corn Flour

2 tbsp Oil

½ tsp Chili Sauce

1 tbsp Vinegar

1  tsp Soya Sauce

2 tbsp Tomato Ketchup
Salt & Pepper as taste

Process:

1) Cut chicken in bite size pieces and marinate with salt, black pepper, ginger garlic paste and vinegar for at least for 2 hours.

2) Boil chicken bites in ½ cup of water with lid on medium low flame for about 5-7 minutes. Remove the chicken pieces from water and coat them well with a tbsp of corn flour. In left out water add in soya sauce, ketchup, corn flour and mix well.

3) Heat up a tbsp of oil in flat nonstick skillet and shallow fry the chicken pieces from all the sides till turns golden from all sides. Remove the chicken pieces from the skillet.

4) Heat up a tbsp of oil in the same skillet, once hot then add in onions and capsicum. Stir till turns glossy. Add in chicken pieces and left out chicken water with sauces and corn flour.

5) Stir continuously for about 2 minutes and its ready to serve. Garnish with Spring onions if preferred.

6) Serve hot..Enjoy!

Punjabi Style Fish Curry

Punjabi Style Fish Curry, as being a Punjabi..i just love to prepare Punjabi food. This recipe is one of the most flavor full fish curry recipes. I prefer to serve this dish with tandori roti that too i make on regular gas stove that every body has in there home. I will share that soon, else this can be enjoyed with Rice, Roti or Tortilla.

Here comes the Recipe

Ingredients:

1lb Big chunks of Tilapia Fish

1 tbsp Minced Ginger

1 tbsp Minced Garlic
1 tsp Minced Green Chili
1 tsp Cumin Seeds
1 cup Tomato Puree

1 tsp Red Chili Powder
½ tsp Sugar

1 tsp Salt

2 tsp Coriander Powder
1 tsp Turmeric Powder

2 tsp Cumin Powder

1 tbsp Oil / Clarified Butter

1 tsp Garam Masala

Cilantro Leaves for garnish

Process:

1)  In a pan, heat the oil on medium flame and once hot add in the Cumin Seeds stir for 1 minute on medium low flame, then add in Ginger, Garlic and green chili.

2) Stir till that turns golden brown, then add in red chili powder, turmeric powder, cumin powder, coriander powder and stir well, add in a tbsp of water and stir well.

3)  Add in tomato puree and cook till oil bubble appears.

4) Add in Fish pieces, salt, sugar and a cup of water, then cook it covered for 10 minutes at medium low flame till fish turns white and flaky.

5) Once done, garnish with Garam Masala and Cilantro...Enjoy with Rice, Chapatis, Parathas or Naan.

Enjoy!

Achari Murgh

Achari Murgh, this recipe is one of the most flavor full chicken recipes i have tried till date. I mean who doesn't like pickles and that too with the goodness of chicken. I know "Muh Mein Pani Aa Gya". I prefer to serve this dish with tandori roti that too i make on regular gas stove that every body has in there home. I will share that soon, else this can be enjoyed with Rice, Roti or Tortilla.

Here comes the Recipe

Ingredients:

16 Oz Chicken breast chopped in pieces

½ Cup Curd

1 tbsp Minced Ginger

1 tbsp Minced Garlic

1 tsp Red Chili Powder

1 tsp Salt

1 big Onion grated

2 tbsp Oil / Clarified Butter

1 tsp Onion Seeds

1 tsp Fennel Seeds

1 tsp Cumin Seeds
1 tbsp Coriander Powder

1 tsp Kasuri Methi

Cilantro Leaves for garnish

Process:

1)Dry roast half of the Cumin seeds, Fennel seeds, Onion seeds and Coriander Powder until turns lite brown then grind this till powder.

2) In a bowl marinate chicken with Curd, Ginger, Garlic, Salt, squeezed Onion juice and above spice mixture. Let the marinate rest for at least an hour, marinate over night for better results.

3) In a pan, heat the oil on medium flame and once oil is hot add in Fennel Seeds, Onion Seeds, Cumin Seeds and let them cook for few seconds, then add in Onions.

4) Salt the Onion just a bit and cook till brown.

5) Add in the marinated Chicken, mix and cook for 5 minutes on high flame.

6) Add in the red chili powder into chicken and half cup of water.

7)  Cover the pan with lid, put the flame on low. Let chicken cook for  20-25 minutes.

8) Once done, garnish with Kasuri methi and Cilantro...Enjoy with Rice, Chapatis, Parathas or Naan.

Crispy Tilapia

Crispy Tilapia, is a quick, flavor full and crispy Tilapia with the freshness of citrus. And the best part is you dont need and fancy thing to make this one at home. 

Ingredients: Serves 2-3

3 Tilapia Fillets

1 Cup Bread Crumbs

1 Cup All Purpose Flour/ Maida    

2 Eggs Beaten

1 tbsp Garlic Garlic Juice

1 tsp Onion Juice

2 tbsp Oil

1 tbsp Lime Juice

Salt and Pepper to taste

Process:

1) Preheat the oil in a large non stick pan on medium heat.

2) Rinse Tilapia Fillets under cool running water. Pat dry with paper towel.

3) Marinate Tilapia fillets with Salt, Pepper, Ginger Garlic Juice, Onion Juice well on both side and leave it aside for about 2 hours.

4) Season beaten Eggs, Flour and Bread Crumbs with Salt and Pepper. 

5) Coat Marinated Tilapia fillets with seasoned flour, shake off the access flour and dip in seasoned Eggs well coated on both side of Tilapia. Coat the Tilapia fillets with seasoned bread crumbs well. Dip Tilapia again in Eggs and again coat with bread crumbs for the perfect crispy crust.

6) Place the bread coated Tilapia in the hot oil and cook for 3-4 minutes on each side.

7) Serve hot with the sprinkle of Lime juice on the top..Enjoy!

Tips:

1) Fish turns tough very soon if cooked.

2) Seasoning can be chosen as per desired like Italian herbs cab be used.

3) Ginger Garlic and Onion Juice can be prepared be grinding all of them in a mixer and squeezed to extract the juice.

Chicken Biryani

Chicken Biryani, is quick, simple version of flavor full chicken Biryani with blend of indian spices.

Ingredients:

3 Chicken Drumsticks

½ Cup Curd

1 tsp Red Chili Powder

1 tsp Salt

1 tsp Milk

5-6 Strings of Zafran

1 big Onion grated

2 tbsp Oil / Clarified Butter

1 tsp Garam Masala

1 tbsp Biryani Masala

Cilantro Leaves for garnish

1 Cup Long Grain Rice

4 Cup Water

1 Bay Leaf

Process:

1) In a bowl marinate chicken with Curd,  Biryani Masala , Salt, squeezed Onion juice. Let the marinate rest for an hour/over night.

2) In a pan, heat the oil on medium flame and once hot add in the Onions.

3) Salt the Onion just a bit and cook till brown.

4) Add in the marinated Chicken, mix and cook for 5 minutes on high flame.

5) Add in the red chili powder and garam masala into chicken and little bit water.

6) Cover the pan with lid, put the flame on low. Let chicken cook for  20-25 minutes.

7) Meanwhile put Rice, Water, Bay Leaf in a big pan. Cook on medium low flame till rice 90% cooked.

8) Once rice and chicken are individually done. Separate Chicken Drumsticks from the pan, Mix 90% cooked rice with gravy well and stir till rice completely cooked.

9) Mix a tsp of Milk and Zafran till Zafran completly dissolved in the milk. Mix the zafran flavoured milk with rice.

10) Serve with the Chicken Drumsticks on the top...Garnish with Cilantro..Enjoy!

Chicken Cheese Kabab

Here's the cheesy version of Chicken Kabab. These flavorful kabab's are flaky from inside and crusty from outside.

Here comes the Recipe for 

Ingredients:

Serving: 2 Person

½ lb Sliced Chicken Breast
½ Cup Mozzarella Cheese
½ Cup Cream Cheese/ Hung Curd
2 tsp Corn Flour
1 tsp Ginger Garlic Paste
1 Finely Chopped Green Chili
1 tbsp Oil
1 tsp Salt

½  tsp Chat Masala
½  tsp Lime Juice
1 tsp Kasoori Methi
½ Cup Chopped Cilantro Leaves

Process:

**Tools Used: Bowl, Cookie Pan.

1) Preheat your oven to 450F. Take a baking pan line the bottom with Aluminium foil.

2) Take a large Bowl, Mix well Mozzarella Cheese, Cream Cheese/Hung Curd, Corn Flour, Ginger Garlic Paste, Green Chili, Oil, Salt, Chat Masala, Lime Juice, Kasoori Methi and Cilantro till it become smooth paste.

3) Wash and dry Chicken slices well and marinate with above mixture. Cover and let it rest in refrigerator for overnight for best results.

4) Let the marinated chicken comes to room temperature.Arrange chicken slices over skewers, leave enough room for even cooking.

5) Place skewers over baking pan, so as they doesn't touch the bottom of the pan.

6) Bake chicken for about 15-20 minutes till that turn golden brown. Then Flip them over and bake for another 15-20 minutes.

7) Serve hot with salad on side..Enjoy!

Chicken Masala

Chicken Masala, This recipe i would like to dedicate to my friend Sanjukta who taught me the same, This is a simple version of flavor full chicken with blend of indian spices.

Here comes the Recipe

Ingredients:

16 Oz Chicken breast chopped in pieces

½ Cup Curd

1 tbsp Minced Ginger

1 tbsp Minced Garlic

1 tsp Red Chili Powder

1 tsp Salt

2 tsp Coriander Powder

2 tsp Cumin Powder

1 big Onion grated

2 tbsp Oil / Clarified Butter

1 tsp Garam Masala

1 tsp Kasuri Methi

Cilantro Leaves for garnish

Process:

1) In a bowl marinate chicken with Curd, Ginger, Garlic, Salt, Coriander powder, Cumin powder, squeezed Onion juice. Let the marinate rest for an hour.

2) In a pan, heat the oil on medium flame and once hot add in the Onions.

3) Salt the Onion just a bit and cook till brown.

4) Add in the marinated Chicken, mix and cook for 5 minutes on high flame.

5) Add in the red chili powder and garam masala into chicken and little bit water.

6)  Cover the pan with lid, put the flame on low. Let chicken cook for  20-25 minutes.

7) Once done, garnish with Kasuri methi and Cilantro...Enjoy with Rice, Chapatis, Parathas or Naan.