Friday, September 23, 2016

CHICKEN JALFREZI / How to make Restaurant style Chicken Jalfrezi under 30 minutes !!

Chicken Jalfrezi is a very popular Indian -Pakistani restaurant dish . It goes very well with naan / chappathi / white rice.


Restaurant style Chicken Jalfrezi
Learn how to make restaurant style Chicken Jalfrezi at home
Cooking time : 30 mins Serves : 6

Ingredients :

Skinless Boneless Chicken Thighs : 8 / 700 gm / 1.5 lbs , cut into cubes (Refer Notes*)

To Marinate :
Chillli powder : 1 tsp
Coriander powder : 1 tsp
Turmeric powder : 1/4 tsp
Garam masala : 1/2 tsp
Ginger garlic paste : 1/2 tsp
Lemon juice / Vinegar : 1 tsp
Salt 

For the gravy :
Cumin seeds : 1 tsp
Ginger garlic paste : 1 tsp
Kasoori Methi powder : 1/4 tsp
Garam masala : 1/2 tsp
Chilli powder : 1/2 tsp ++ (i put 1 tsp)
Coriander powder : 1 tsp
Turmeric powder :1/4 tsp
Cardamom powder : 1/4 tsp
Onion : 1, Cut into cubes
Ripe Tomatoes  : 3 , Peeled and chopped finely ( I used 8 oz can of tomato sauce) Refer notes*
Bell Peppers : 2, cut into cubes
Sugar : 1/2 tsp
Coriander leaves : 1/4 cup, finely chopped
Oil : 2 tbsp + 2 tbsp
Salt

Directions :

1. Marinate the Chicken pieces : In a bowl combine all the ingredients listed under "To marinate" along with the chicken pieces. Marinate in refrigerator for 30 minutes. 

2. Shallow fry the chicken  : Heat 2 tbsp oil in a frying pan and add the marinated chicken pieces. Stir fry well and keep aside. 

3. Fry the Spices : Heat the remaining 2 tbsp oil in the same pan. Add cumin seeds and ginger garlic paste. Fry until lightly browned. Now add the cubed onions and stir fry till they are translucent. Reduce the flame and add the remaining spices - Chili powder, Coriander powder, turmeric powder, garam masala, cardamom powder and Kasoori methi.

4. Jalfrezi Tomato gravy : When you get the roasted smell of the spices, add chopped tomatoes, bell peppers and stir well.  Cover and cook till the tomatoes break down and creates a thick Jalfrezi sauce. Add 1/2 cup water, salt, sugar and allow to cook. 

5. Add chicken to the gravy : Add the shallow fried chicken thighs and coriander leaves  into the Jalfrezi tomato gravy. Cover and cook in low flame for 15 minutes. 

6. Serve Chicken Jalfrezi hot with chappathi / naan / hot white rice.

Notes : 

1. Tomato sauce : I used 8 oz can of tomato sauce to get more color and creamier texture to my chicken Jalfrezi. Canned tomato sauce is nothing but a slow cooked tomato paste which is strained to remove the skin and seeds. You can substitute Canned tomato sauce with 4 tbsp tomato paste and 4 tbsp water. It gives the perfect color and deep flavor to the curry.
2. This recipe is the best Jalfrezi recipe to try with left over chicken tikka / grilled chicken. You can start from 'Step 3' and finish making Chicken Jalfrezi in 15 minutes.

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Lena

Tuesday, September 13, 2016

PINEAPPLE PRADHAMAN - ONAM SPECIAL

Happy Onam Readers!!!

Today i am adding a payasam / Kheer recipe to my Onam recipe collection - Kerala Pineapple Pradhaman. Every year i make traditional payasams like Palada Pradhaman / Gothambu pradhaman etc for Onam. This year i thought of making a fruit payasam for a change. I have shared my pazham pradhaman recipe earlier, so 2016 onam special fruit payasam is  Pineapple pradhamn. Hope you will enjoy!!! 

Thank you for this beautiful copper vessel Saranya :)

Pineapple Pradhaman / Kerala sadya style Pineapple payasam / Pineapple Sago Kheer
Recipe for Kerala sadya style Pineapple Pradhaman / Pineapple sabudana Payasam/ Pineapple sago Kheer/ Pineapple Kerala Recipes
Cooking Time : 25 min, Preparation time : 10min , Serves : 6
Ingredients :

Pineapple : 1/2 of a medium pineapple ,finely chopped
Jaggery : 3/4 Cup to 1 Cup (i used 3/4 cup yellow jaggery)
Sabudana / Sago / Chowwari : 1/2 Cup
Coconut milk  : 1/2 of a can (2nd and 3rd Extract : 2 cups and 1 Cup Thick 1st extract of coconut milk )
Cashews : 10, halved
Raisins : 20
Cardamom Powder / Elakka podi : 1/2 tsp
Dry ginger Powder / Chukku podi : 1/2 tsp
Ghee : 2 tbsp

Pineapple Pradhaman / Kerala sadhya style Pineapple payasam / Pineapple Sago Kheer
Directions to make Pineapple payasam / Pineapple Pradhaman Kerala style :

1. Make jaggery syrup : Add 1/2 cup water and jaggery in to a sauce pan and heat in low- medium flame till you get a golden syrup, Strain and keep aside.

2. Cook Sabudana / Chowwari / Sago : Heat 2 Cups water in a sauce pan. When it boils, add Sabudana / Chowwari and cook till they are soft. 

3. Cashews and Raisins :  In a medium sized heavy bottom vessel / Uruli, heat 1 tbsp ghee and fry cashews and raisins until light golden in color.

4. Roasting Pineapple in Ghee : In the same vessel, add the remaining 1 tbsp ghee and saute the finely chopped pineapples till they are soft. Now add the melted jaggery syrup and combine everything. Keep Stirring.

5. Adding Sabudana and Coconut milk : Add the 2nd and 3rd extract of coconut milk along with the sabudana, stir well. When it starts to thick, Add the  first extract of coconut milk, cardamom powder and dry ginger powder.

6. Allow to boil for a minute and turn off the flame. Add the ghee roasted cashews and Raisins. Kerala Pineapple payasam / Kerala Pineapple Pradhaman / Pineapple Sabudana Kheer is ready to serve. 

Pineapple Pradhaman / Kerala sadya style Pineapple payasam / Pineapple Sago Kheer

Saturday, September 3, 2016

ULLI VADA / KERALA STYLE ONION VADA RECIPE STEP BY STEP

Eating outdoors is special for kids, so today i made these ulli vada / Onion Pakoda for an after-school picnic in park.


Kerala Ulli vada / Onion Pakoda / Tea shop special ulli vada / Onion Fritters
Preparation time : 15min, Makes 25 Ulli vada, Serves : 

Ingredients :

Onion : 3 large / 1.5lbs / 725g
Besan / Chick Pea Flour / Kadala Mavu : 2 1/2 Cups
Rice Flour / Arippodi : 1/2 Cup
Baking Soda : 3/4 Tsp
Salt : 2 Tsp (Add according to your taste)
Chilly powder / Mulaku podi : 2 tsp
Turmeric powder : 1 tsp
Ginger paste / Grated Ginger : 1 tsp
Green Chilli : 2, Thinly sliced
Curry leaves : 2 Springs, finely chopped
Oil for deep frying

Method:

1. Combine all the dry ingredients - Besan / Chick pea flour, Rice flour, Baking Soda, salt, chilli powder and Turmeric powder in a large mixing bowl.


2. Add enough water to make a thick batter.


3. Slice the onion as thinly as possible. Add the onion to the batter.


 4. Add the chopped curry leaves, green chillies and grated ginger to the batter.


5. Combine everything well. Adjust the salt.


6. Heat enough oil in a cast iron skillet / frying pan. Add spoonful of batter to the hot oil and fry ulli vada till its golden brown. 


7. Serve hot with coconut chutney / Tomato sauce.

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Enjoy,
Lena


Thursday, June 2, 2016

BEST BANANA BREAD EVER!!!

Got ripe bananas? Time to make this delectable treat..

Haven't all of us faced the dilemma of pondering over what to do with those over ripe bananas. What if i tell you that there is a way around this. I have tried banana bread from several bakeries. Some are good , but most of them where just a tea bread with little bit of banana flour. Once you try this recipe, you will change your vision about banana bread. This banana bread is an explosion of flavors like ripe bananas, cinnamon, nutmeg and vanilla. My friends and family loves this easy to make goodness. No wonder its my daughters favorite lunch box treat.

Perfect Moist Banana bread
How to make a perfect moist banana cake?
Preparation Time : 15min, Cooking Time : 1 hour 15 min, Makes : 1 loaf

2 cups :  All-purpose flour 
1/2 Cup : Unsalted butter
4 Ripe Bananas / 2Cups Mashed ripe bananas
1/2Cup : Brown Sugar
1/2 Cup : Granulated Sugar
2 Eggs , at room temperature
1 teaspoon : Baking soda
1 teaspoon : Baking Powder
1/2 teaspoon : Cinnamon powder
1/2 teaspoon : Nutmeg powder
1 teaspoon : Vanilla essence
1/4 teaspoon : Salt

Traditional Banana bread
Directions  to make the Best and Moist Banana Bread

1. Preheat oven to 325 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.

2. In a large bowl, combine flour, baking powder, baking soda, nutmeg powder, cinnamon powder and salt. 

3. In a separate bowl, cream the butter, granulated sugar and brown sugar. Add the eggs one by one and continue beating until the mixture is creamy. Stir in  mashed bananas until well blended. Fold the flour mixture into the egg-banana mixture. Combine lightly with a wooden spatula. Pour batter into prepared loaf pan.

4. Bake in preheated oven for 70 to 75 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

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