Chicken Liver Stir Fry

Hi Guys!! Today’s recipe is a variance of a famous Thai dish called “Pad Kueng Niey Gay”, in other words this is called as “Chicken Liver Stir Fry”. Before recipe, let me brief some health benefits of chicken liver. Chicken liver are very healthy as they provide excellent source of Iron, Vitamins & Minerals that needs to maintain our health and reason why the physicians all over the world has recommended it for anyone. Here is the recipe in case you would like to try…

Ingredients:

·         Chicken Liver – 50 gms

·         Sweet Chilli – 2 Nos

·         White Onion – 1 (Small)

·         Garlic Cloves – 4

·         Pepper Powder – 1 tsp

·         Soya Sauce – 2 tbsp

·         Oyster Sauce – 2 tbsp

·         Sugar – ¼ tsp

·         Thai All Seasoning Powder – ½  tsp

·         Water – 1 Cup

·         Oil – 2 tbsp

·         Salt as per taste

Preparation Method:

Ø  First boil water with Salt & cook Liver for 3-4 mins and drain out the water completely.

Ø  Slice Sweet Chilly & Onion. Either Pound the Garlic cloves or slice them.

Ø  Heat Oil in a Pan, add sliced Onion & Garlic; Sauté for 2-3 mins in low medium flame.

Ø  Add cooked Chicken Liver & Sliced Sweet Chilly; Stir for 5 mins in medium high flame.

Ø  Add Sugar; Pepper Powder; Oyster Sauce; Soya Sauce and cook for another 3 mins.

Ø  Finally add Thai All Seasoning Powder; mix well and cook for a minute.

Ø  Now the “Pad Kueng Niey Gay “or “Chicken Liver Stir Fry” is ready.

Chicken Liver Stir Fry is well served with Steamed Rice.

Cabbage Cauliflower Bhurjee

Hi Guys!! Today I am going to tell one of my secret that I am happiest when I do experiment with dishes, sometimes it works and sometimes a complete failure. Because of this practice, one good thing happened to me that I came to know about the taste of different mixture. Today I’m going to share one of such dish called “Cabbage Cauliflower Bhurjee”, which is basically a mixture of Cabbage, Cauliflower and egg. If you don’t want to use Masala much, this could be an ideal dish. Since Egg & Vegetables are main ingredients, the dish is very healthy and taste delicious. As far as the preparation is concerned, this could be one of the easiest dish one could have. Here is the recipe in case you would like to cook…

Ingredients:

·         Cabbage  – 1 Cup

·         Cauliflower  – 1 Cup

·         Egg – 1(Scramble for Bhurjee)

·         Onion (Chopped) – 1(Medium)

·         Green Chilly(Chopped) – 2

·         Ginger (Finely Chopped) – ½ inch piece

·         Garlic Cloves (Finely Chopped) – 1 (Large)

·         Cumin Powder – ½ tsp

·         Turmeric Powder – ¼ tsp

·         Red Chilly Powder – ¼ tsp

·         Salt as per taste

·         Cooking Oil – 2 tbsp

Preparation Method:

Ø  Cut Cabbage and Cauliflower into bit size (very small pieces).

Ø  Heat Oil in a frying Pan; add Chopped Onion and Green Chilly; sauté for a minute.

Ø  Add Chopped Ginger & Garlic; sauté for 2 mins in medium flame.

Ø  Then add Cabbage & Cauliflower and sauté for 2-3 mins.

Ø  Place scrambled egg in the middle of the mixture; cook for 3 mins and once the egg change its color mix it well with the mixture.

Ø  Finally, add Red Chilly Powder; Turmeric Powder; Salt and cook till the water evaporates completely.

Ø  Now the “Cabbage Cauliflower Bhurjee” is ready. Don’t forget to serve it hot.

Cabbage Cauliflower Bhurjee is well served with Steamed Rice and Roti.

Dry Chicken Masala

Hi Guys!! In addition to our non vegetarian dish category, I am going to share the recipe made of Chicken called “Dry Chicken Masala”. As you aware that chicken is considered to be one of the safest and healthiest meats compared to all red meat available. They are full of vitamins and essential nutrients that help in strengthening the immune system.   Chicken is a very good source of protein, trace mineral, selenium. Selenium is of fundamental importance to human health. Whenever I feel like eating chicken without gravy, I prefer to cook this dry chicken Masala. Here is the recipe in case you would like to try..

Ingredients:

·         Chicken Breast (Pieces) – 3

·         Onion(Sliced) – 1 (Large)

·         Garlic Cloves (Minced) – 2

·         Ginger (Minced) – ½ inch Piece

·         Cinnamon Stick (Dalchini) – 1 (Medium)

·         Turmeric Powder – ¼ tsp

·         Red Chili Powder (Preferably Deggi Mirch) – 2 tsp

·         Cumin Powder – ½ tsp

·         Salt as per taste

·         Cooking Oil – 2 tbsp

Preparation Method:

Ø  Cut Chicken in small Cubes and keep aside.

Ø  Heat Oil in a Pan; add Cinnamon Stick and fry for 5 sec.

Ø  Add Sliced Onion; Minced Ginger & Garlic and sauté for 3 mins .

Ø  Add Chicken Cubes and cook for 10-15 mins in a medium flame till the water gets evaporate.

Ø  Add Turmeric Powder; Red Chili Powder; Cumin Powder; Salt and mix well and cook for another 10 mins in medium flame.

Ø  Now the “Dry Chicken Masala” is ready.

Dry Chicken Masala is well served with Steamed Rice and Roti.

Puri Chole

Hi Guys!! In addition to our North Indian Food category, I am going to talk about the recipe of “Puri Chole”, which is combination of Puri (a fried, Puffed Flat Indian bread) with Chole (Curry of Chickpea). Chole is one of the most popular dish of Punjab, Haryana & Delhi & it is well served either with Puri or Bhature (Fried Bread). Before talking about the recipe, let me brief some health benefit of Chickpea… Chickpeas are extremely low in fat and rich in dietary fiber with high mineral contents. I prefer to eat Puri with Chole. Here is the recipe in case you would like to try…

Ingredients (For Puri):

·         Wheat Flour – 3 Cups

·         Carrom Seeds (Ajwain) – ½ tsp

·         Salt as per taste

·         Water – 1 Cup/ As per Requirement

·         Cooking Oil -  2 cup (For Frying Puri)

Ingredients (For Chole):

·         Chole (Chickpea) – 2 Cup

·         Onion – 2 (Medium)

·         Ginger Paste – 1 tbsp

·         Garlic Paste – 1 tbsp

·         Green Chilly – 1

·         Tomato  Puree– 3-4 (Medium)

·         Bay Leaf (Tejpatta) – 1

·         Cinnamon Stick (Dalchini) – 1

·         Roasted Cumin Powder – ½ tsp

·         Red Chili Powder – 1 tsp

·         Turmeric Powder – ¼ tsp

·         Chole Masala – 1 ½  tsp

·         Salt as per taste

·         Cooking Oil – 2-3 tbsp

·         Ginger  and Green Chilly Juliens – For Garnishing

Tips:

After boiling Chole, don’t throw the water.

Preparing Method (For Chole):

Ø  Soak Chole for overnight with sufficient water.

Ø  Boil Chole in a Pressure Cooker till 4-5 whistles.

Ø  Cut Onion in diced shape.

Ø  Grind Onion and Green chilly to make a fine paste.

Ø  Heat Oil in a Pan; add Bay Leaf; Cinnamon Stick and sauté for 5 sec in medium flame.

Ø  Add Onion-Green Chili Paste and fry till it turns light brown.

Ø  Add Garlic Paste; Ginger Paste and cook till its raw smell goes off.

Ø  Add Tomato Puree and cook till the mixture gets separated from Oil.

Ø  Now add Cumin Powder; Red Chili Powder; Chole Masala; Salt and sauté for 5 mins.

Ø  Add boiled Chole and sauté for 5-7 mins by covering the lid.

Ø  Add boiled water of Chole and cook for 10 mins till the gravy gets thicker.

Ø  Now the dish is ready. Finally, Garnish “Chole” with Ginger and Green Chilly Juliens.

Preparation Method (For Puri):

Ø  Take a bowl and add Wheat flour; Ajwain; Salt and mix well.

Ø  Prepare dough by adding water and make small balls out of the dough and keep aside.

Ø  Take a Rolling Pin and roll it like small Roti. Ensure that the Puri should not be thin like Roti.

Ø  Heat 2 Cups of Oil in a frying Pan and fry all the Puri’s till golden brown.

Ø  Now the “Puri” is ready. Serve it hot.

Chole is well served with Puri, Bhature and Steamed Rice.

Kadhi Pakoda

Hi Guys!! In addition to our North-Indian dish category, I will talk about today a famous Punjabi dish called “Kadhi Pakoda”. Kadhi is basically blend of Curd/Yogurt, Gram flour gravy with Vegetable Pakodas dipped in.  This is a very healthy and delicious dish. Since Curd is one of the main ingredient, it tastes little Sour. As you know that Curd is an excellent source of protein, calcium, riboflavin and vitamin B6 and regular consumption of curd can help us strengthening the immune system. Preparation of this dish is different from place to place as per the taste of each region. I cook it little different than the normal procedure. Here is the recipe in case you like to try…

Ingredients:

·         Yogurt (Dahi) – 1 Cup

·         Gram Flour (Besan) – 2 Cup

·         Turmeric Powder- 1 tsp

·         Onion (Finely Chopped) – 1(Medium)

·         Onion (Sliced) – 2(Medium)

·         Red Chilly Powder – 1 tsp

·         Mustard Seeds (Sarson) – ½ tsp

·         Cumin Seeds (Jeera) – ½ tsp

·         Fenugreek Seeds (Methi) – ½ tsp

·         Fennel Seeds (Saunf) – ½ tsp

·         Red Chilly (Whole) – 2

·         Cumin Powder- ½ tsp

·         Curry Leaves – 6-7

·         Salt as per taste

·         Cooking Oil – ½ Cup

Preparation Method:

For Pakoda or Dumplings

Ø  Take 1½ cups of Gram flour in a bowl; add Salt; ½ tsp Turmeric Powder; Red Chilly Powder; Cumin Powder; Chopped Onion and add Water and mix well. Make balls of the mixture for Pakodas.

Ø  Heat Oil in a frying Pan and fry the balls till they turn golden brown. Drain excess Oil and keep aside.

For Kadhi Sauce

Ø  In a bowl beat the Curd well and mix Gram flour; add Water; Salt; ½ tsp Turmeric Powder; 2 tbsp of Gram flour and blend thoroughly so that there are no lumps formed. Keep aside.

Ø  Take a heavy bottom Pan; place the Curd mixture in it and cook for 15 mins in medium flame and then set the simmer to cook slowly.

Ø  Now add the fried Pakodas in the Curd mixture and cook for another 5-7 mins and keep aside.

For Tadka

Ø  Take a frying Pan and add Mustard Seeds; Cumin Seeds; Fenugreek Seeds; Fennel Seeds and fry for 5 sec.

Ø  Add Red Chilly; Curry Leaves and fry for 5 Secs.

Ø  Add Sliced Onion and fry for 3 mins. Now Tadka is ready.

Ø  Add this Tadka  in the Kadhi mixture and mix well.

Ø   Now the “Kadhi  Pakoda” is ready.

Kadhi Pakoda is well served with Steamed Rice and Roti.

Vegetable Manchurian

Hi Guys!! I am going to talk about a delicious dish of “Modern Indo-Chinese Cuisine”, called “Manchurian”. This dish is believed to have been developed by a small Chinese community, lived in Chinatown of Calcutta for more than a century. This is basically a fusion food, where the traditional Chinese technique has beeen used as per Indian taste. Because of its unique taste it gained popularity not only in India but in ASEAN countries as well. Manchurian can be prepared for both Vegetarians and Non-Vegetarians by just a minor change of ingredients.  Here is the recipe of “Vegetable Manchurian” in case you would like to try…

Ingredients:

·         Cabbage (Grated) – 2 Cups

·         Carrots (Grated) – 2 Cups

·         Onion (Chopped) – 1

·         Ginger- Garlic (Paste) – 1 tbsp

·         Green Chilly (Chopped) - 1

·         Corn Flour – 4 tbsp

·         Soya Sauce – 1 tbsp

·         Pepper Powder – 1 tsp

·         Sugar – ½ tsp

·         Ajinomoto – 1 tsp

·         Salt as per taste

·         Cooking Oil – 4 tbsp

·         Chopped Coriander Leaves  / Chopped Spring Onion (For Garnishing)

Preparation Method:

Ø  Mix Grated Cabbage & Carrot and squeeze the water out of them.

Ø  Then take a bowl and add squeezed Cabbage and Carrot; 3 tbsp of Corn Flour; few chopped chillies; little Salt; Ajinomoto and mix well.

Ø  Out of the mixture, make small balls.

Ø  Heat 3 tbsp of Oil in a frying Pan on high flame and deep fry the balls till they turn Golden brown; drain out the excess Oil and keep aside.

Ø  In a bowl mix 1 tbsp of Corn Flour with ½ cup of cold water.

Ø  Now in the same Pan; heat 1 tbsp of Oil.

Ø  Add Chopped Green Chilly & Onion; Ginger- Garlic Paste and sauté for 2 mins..

Ø  Then add little Water; Salt; Pepper Powder; Sugar; Soya Sauce; and bring it to boil for 1 min and then put the Corn Flour mixed water and stir continuously for 2 mins.

Ø  Finally add the Fried Balls to the Gravy and cook for 3-4 mins.

Ø  Now the “Vegetable Manchurian” is ready. Garnish with Coriander leaves or Spring Onions; but don’t forget to Serve hot.

Vegetable Manchurian is well served with Chinese Fried Rice and Steamed Rice.