Garlic CHICKEN

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Food Facts  

  • Garlic is widely used around the world for its pungent flavor as a seasoning or condiment.
  • The curry tree is a tropical to sub-tropical tree in the family Rutaceae, which is native to India and Sri Lanka, the leaves are generally called by the name ‘curry leaves’. Curry leaves ( Kadi patta) are packed with many health benefits .

The melded flavour of the pungent garlic with the pleasing natural flavour of curry leaves goes distinctively well with chicken.

The Recipe:

  1. Marinate about ½ kg chicken pieces in: ¼ tsp. of turmeric powder, ½ tsp. of garam masala, 1 tsp. of kashmiri chilli powder, 1 tbsp. of chilli vinegar, and salt – according to preference of taste.
  2. Sauté mashed pieces of about 10 garlic cloves in adequate quantity of warm soybean oil, merge the marinated chicken pieces with the blend, add little quantity of water to the mixture (optional), meld finely sliced pieces of a handful of curry leaves with the mixture.

When the chicken pieces turn tender—enjoy the flavourful garlic chicken. 

Serving size: Approximately 4

Happy Eating  

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‘Tasty’ PANCAKES

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The Recipe:

  • Blend these ingredients whisking by hand, and pour adequate quantity of water to the mixture for a creamy consistency:

3 cups of whole wheat flour

1 cup of semolina

3 bananas – mashed

A pinch of salt

2 or 3 eggs

½ litre milk

Sugar- according to preference of taste

A tiny piece of cinnamon stick (dalchini stick) – finely ground

  • Heat a large non-stick skillet, brush the skillet with any mild-flavour vegetable oil, adjust the flame to low heat; pour the batter on the centre of the skillet with the help of a batter spoon, gently move the spoon on the batter in a circular motion to form a medium circle, adjust the flame to high heat; once the batter completely dries up on the top to come out easily on the spatula, flip and cook the pancake to brown on the other side.

Serve these pancakes with shrikhand as dipping sauce.( Shrikhand is an Indian sweet dish made of greek yogurt; variety of shrikhand is available in the market with different flavours  such as mango, strawberry,  cardamom saffron etc.)

Serving size – Approximately 6

Happy Eating ♥

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EEL Fry

IMG_3159 - Copy - Copy(In Marathi language Eel fish is called as ‘Vam’)

Eels are elongated, snakelike, scaleless marine or freshwater fishes; ranging in length from 5 cm to 4 m. Most eels live in the shallow waters of the ocean and burrow into sand, mud, or amongst rocks.

This fish is quite meaty, and the meat is tasty.

The Recipe:

Quantity: About palm size piece of this fish, sliced into smaller pieces.

  • Marinate the fish pieces in:

½ tsp. of turmeric powder,

½ tsp. of kashmiri chilli powder,

½ tsp. of garam masala,

Salt – according to preference of taste,

2 tsp. of chilli vinegar (- this vinegar is not pungent in flavour, has a flavourful pungent aroma).

  • Shallow fry the marinated fish pieces in any mild-flavour vegetable oil, in medium to low heat, for about 5 minutes.

HAPPY EATING 

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Silver Pomfret Fry

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Pampus argenteus/ silver or white pomfret is a species of butterfish that lives in coastal waters off the Middle East, South Asia, and Southeast Asia. This fish is prized in the Indo-Asia-Pacific region; has subtle flavour and has high Omega 3 and Vitamin content, its flesh is soft and buttery when cooked.

The Recipe:

Quantity of fish – 8

  • Marinate the fish in:

¼ tsp. of turmeric powder,

½ tsp. (or according to preference of taste) of kashmiri chilli powder,

½ tsp. (or according to preference of taste) of garam masala,

Salt – according to preference of flavour,

Mashed pieces of 6 to 8 garlic cloves,

2 tsp. of chilli vinegar (- this vinegar is not pungent in flavour, has a flavourful                     pungent aroma)

  • Coat the marinated fish along with the mashed pieces of garlic in rice flour before shallow frying the fish in any mild-flavour vegetable oil,  fry the fish in low heat for about 5 minutes.

Happy Eating 

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Beetroot Nuggets

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  • In adequate quantity of warm rice bran oil add minced chicken – ½ kg,
  • Add salt – according to preference of taste,
  • When the chicken mince are partially cooked add beetroot shreds – 250 g,
  • Add about a tbsp. of very finely sliced lemon grass,
  • Add freshly ground black peppercorns – 1 full tsp.
  • After the mixture is cooked, add adequate quantity of rice flour (or you can also opt for bread crumbs) to knead the mixture into dough,
  • Roll the dough into thick chunks,
  • Dip these pieces into whisked egg before shallow frying these pieces in adequate quantity of rice bran oil,
  • Serve these pieces with whisked salted yoghurt.

Serving size:  Approximately 4

Happy Eating 

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Buttermilk Curry

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  • Sauté fine slices of (2 medium) onions in adequate quantity of rice bran oil,
  • Add salt – according to preference of flavour,
  • Add fine slices of (2 medium) tomatoes to the translucent onion blend,
  • Add (about 250g) of thick slices of baby potatoes to the melted blend,
  • Add a handful of finely chopped pieces of curry leaves,
  • Add pieces of 3 guntur chillies to the mix,
  • Add a little quantity of water to blend with the mixture,
  • When the potato pieces are cooked, add a pinch of turmeric powder and half a tsp. of garam masala,
  • Add pieces of (200g) of tofu to the mixture,
  • Add half a litre of buttermilk to the blend and simmer the combination for few seconds.

Serving size: Approximately 4 -6

Happy Eating ♥ 

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The Tasty Chevon Gravy

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Chevon/Goat meat has a subtle, peerless flavour; to prepare this meat I do usually use ingredients which have robust flavour that blends handsomely with the meat.

The Recipe:

♠  In adequate quantity of warm rice bran oil add –

∗ Mashed pieces of an entire garlic pod,

∗ Add pieces of 3 guntur chillies (or according to preference of taste),

 Add pieces of 3 big tomatoes,  

∗ Add salt – according to preference.

Add pieces of 500 kg of chevon/mutton  to the melted blend,

∗ Add half a tsp. of turmeric powder and a tsp. of garam masala,

∗ Add a handful of finely sliced pieces of coriander leaves,

∗ Add adequate quantity of warm water for the meat pieces to cook.

♠ When the meat pieces soften, add a medium bowl full of boiled dal (lentil soup) – a mix of Moong dal (green gram dal) and Masoor dal (lentil dal, pink lentil); and simmer the combination for few seconds until warm.

Serving size: Approximately 4 -6

Happy Eating 

Sylvia’s Kitchen – Journal of Recipes: https://plus.google.com/collection/EG55BE

 

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