Chicken​ Angara

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Chicken Angara is a recipe made during special occasions in Pakistan and India. The Angara means burning coal. The recipes itself involves the procedure of burning charcoal and giving a smoky flavor to the chicken. This recipe requires very fewer ingredients and the Angara masala can be used for a different recipe than chicken as well.

Marinating chicken is must, marinate at least for 10 to 15 mins. Chicken gets its smoky flavor from charcoal. So when the chicken is into marination, the add on the procedure is to burn charcoal and place an aluminum foil or steel Katori in middle of the marinated chicken, place the burning charcoal on it and add a tsp spoon of ghee or oil, immediately cover before the smoke escape.

I make Achari masala in good quantity so can be used immediately when required, which saves time in a hurry. It can be stored in a glass jar for about six months. A key behind fresh aromatic masala is that it should be roasted on low flame and crisp. Whenever you want to use, use with a dry spoon, it should not get moist and always be kept in dark and glass container for its shell life.

Let’s see what all is required. I have cooked for 1 pound of chicken, adjust the masala quantity according to the proportion of chicken or if you are making to store it.

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Ingredients

1 lb chicken

1 to 2 tbsp oil or butter

2 large onions

3 large tomatoes

1 tbsp yogurt

2 tbsp ginger garlic paste

1/2 tsp turmeric powder

1 tsp garam masala

1 tsp kasoori methi (dry fenugreek leaves)

2 to 3 bay leaves

1 tsp paprika

Ingredients for dry Achari masala.

1 tbsp coriander seeds

1/2 tbsp cumin seeds

4 to 5 cloves

3 to 4 black pepper

2-inch cinnamon stick

 

Procedure

  • In a thick bottom pan roast all the dry ingredients. Roast one by one will be better. Till it leaves aroma.
  • Let it cool and then using mixer grinder turn the dry ingredients into a powder.
  • Marinate chicken with 1 tbsp of ginger garlic paste, yogurt, salt, and achari masala. Let it marinate for 10 to 15 minutes, the more the better.
  • burn coal to red, place a small Katori and place in between the marinated chicken. Put a tsp of ghee on burning charcoal and keep covered. Do not let smoke escape. This will give the chicken a nice aroma of smoke.
  • Heat a thick bottom kadai, pour oil or ghee, when it heats add the marinated chicken without it juices and fry it on high flame till it gets coated brown.
  • Remove from kadai and in the same kadai put chopped onion and cook till translucent followed by remaining 1 tbsp ginger garlic paste.
  • Let the ginger garlic paste be free from raw flavors, add tomato puree into it, followed by turmeric and paprika. Cook till it leaves the oil.
  • Add the fried chicken into it and the juice of marination into it.
  • Let it cook for 2 to 3 min on medium flame covered. Add yogurt and garam masala later and cook for more 3 to 4 minutes.
  • Adjust the consistency accordingly by adding water or no water.
  • Crush kasoori methi on it and cover.
  • Garnish with coriander leaves if needed.
  • Enjoy eating with rice, paratha, roti or bread. Will relish it anyways.

 

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Healthy Muffins

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Muffins are always been favorite to me but, baking skills are definitely not for me. All the baking recipes I tried never turned good. I was detected with high sugar and I don’t eat much sugar and refined flour products much. Sometimes I feel to eat cake, icecreams, and muffins so trying to find out various options which will fulfill my cravings, but in a healthy way. I haven’t posted muffins I tried with pineapple, but of course with sugar, which was not relevant for my health conditions, so was not excited about them even they turned delicious and tasty. I made this one and had during my evening snacks with rose tea, my picture shows it all. LOL

These muffins are best and healthy cause I have used all healthy ingredients. No sugar no refined flour. This was an experiment and I baked in very small proportions. With the below measurement, I was able to cook 4 muffins. Let’s look at the amazing ingredients.

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Ingredients

6 to 7 soft dates (mashed to a pulp)

1 ripe banana

1 egg

4 tbsp of butter

1 tsp baking powder

1 tsp of vanilla essence

1/2 tsp salt

1/2 cup oats

1/2 cup wheat flour

10 to 12 walnut (crust to granule)

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Procedure

  • Make a fine powder of oats. Mix oats and flour and baking powder together.
  • In a bowl beat dates followed by banana and then butter.
  • Add egg and essence, beat till all the mixture fluffy.
  • Add salt and oats mixture to it and mix well.
  • Preheat oven at 350 degrees.
  • Fill the muffin tray with the batter and bake for 15 to 20 mins.
  • Keep checking with the toothpick until it comes clean.

Rest till it cools completely and enjoy eating it later.

Note 1) If the batter becomes thin add wheat flour or oats into it.

2) If it gets too thick add milk till required consistency.

3) the consistency should be a thick batter, not runny.

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Paav Bhaji

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Pav bhaji is a fast food dish from India, consisting of a thick vegetable curry, fried and served with a soft bread roll. This is one of the best snacks considered in Maharashtra. Paav bhaji is a street food everyone cherishes. The bread roll(paav)  and bhaji are full of buttery flavor. The bread roll is roasted on butter on tawa (thick bottom skillet) and a dollop of butter is dropped in bhaji while serving.

According to Wikipedia Pav bhaji dish originated in the 1850s as a fast lunchtime dish for textile mill workers in Mumbai Maharashtra. Pav bhaji was later served at restaurants throughout the city. Pav bhaji is now offered at outlets from simple handcarts to formal restaurants in India and abroad.

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Ingredients

11/2 cup cauliflower

1 cup potato

1/2 cup cabbage

1 cup carrots

1 capsicum (chopped in a small chunk)

1 cup peas

1 cup onion

2 cup tomatoes

2 to 3 green chilies

1/2 tbsp ginger garlic paste

1/2 tbsp pav bhaji masala

2 to3 bay leaves

3 to 4 tbsp butter

3 tsp red chili powder

2 tsp lemon juice (optional)

chopped coriander to garnish

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Procedure

  • Cook all the veggies in cooker till lightly softens.
  • In a thick bottom, Kadai adds butter, chopped onion, bay leaves. Let the onion get translucent.
  • Put Ginger garlic paste followed by tomatoes add salt to it, so tomatoes will start leaving the water. Let the tomatoes cook and ginger garlic smells gone.
  • Add pav bhaji masala and red chili powder and mix well. When the masala leaves an aroma, put all the cooked vegetables and smash in, to incorporate.
  • Add water if necessary or the consistency you need. Put capsicum and cover and let it cook for 5 to 10 minutes on low to medium flame.
  • Squeeze lemon if you like and garnish with coriander.
  • Serve with chopped onion and pav toasted in butter.

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Chicken Biryani

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Biryani is a mixed rice dish with its origins among the Muslims of the Indian subcontinent. It is popular throughout the Indian subcontinent as well as among the diaspora from the region. It is also popular in other regions such as Iraqi Kurdistan.

Biryani can be veg or nonveg, Biryani can be made in various style. Some type of biryanis are layered of rice and thick curry in between and layered with mint and coriander leaves and also with fried onion. Some of the Biryani is mixed all together in rice.

I usually make Biryani’s during weekends or when not willing to cook much. I have used fried onion in this recipe. Very easy and as a usual quick recipe.

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Ingredients

1 3/4 cup basmati long grain rice (washed and drained)

2 large onions for frying

Oil to deep fry onion

2 tbsp ghee (clarified butter)

1 1/2 tomato (finely chopped)

Mint leaves

Coriander leaves (optional)

1 large onion for biryani (finely chopped)

1 tbsp ginger garlic paste

4 green chilies

2 tsp turmeric

3 tsp red chili powder

2 tsp coriander powder

2 tsp garam masala

1 tbsp yogurt

2 tsp saffron.

For cooking Rice

6 to 8 cloves

10to 12 black pepper

2 inches of cinnamon

2 to 3 green cardamon

1 black cardamom

4 to 5-star anise

2 to 3 bay leaves

1/2 lemon juice

Salt

For Smokey charcoal flavor

charcoal

1 tsp ghee/oil

small Katori

Procedure

  • Marinate chicken with ginger garlic paste, salt, coriander powder, and yogurt. Keep marinated for a minimum half hour.
  • In a kadai heat oil to fry onion. Make a thin slice of 2 large onions. Deep fry on high initially and low the flame when they turn light brown. Fry them till golden brown on medium flame.
  • Keep a thick bottom vessel, pour in ghee. When it heats add marinated chicken cook till golden brown. Remove and keep aside. Make sure to put only pieces not the entire marination.
  • In the same vessel add onion and cook till translucent, followed by tomatoes. Let the tomatoes get soften.
  • Add cooked chicken and the marination and a little water if needed.
  • In other pot boil 3 cups of water and drop all the spices mentioned in For cooking Rice. 
  • Let it boil for 3 to 4 minutes. Remove all the spices from the boiling water and put rice for cooking.
  • Let be a flame on high for two minutes, slow down later to medium-low and pour lemon juice into it. Cook rice half cook.
  • Now spread fried onion and mint leaves on cooked chicken and layer with rice.
  • Again on rice spread saffron and chopped mint and coriander leaves and one teaspoon of ghee all over. Cover and cook everything on low flame.
  • Check after few minutes at intervals.
  • Once cooked place Katori on the cooked Biryani and put burning charcoal in it followed by ghee on it. Cover it so smoke should not escape. Keep covered till serving.
  • Serve Biryani with raita.

 

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Chicken Shawarma

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Shawarma, also shaurma and other spellings, is a Middle Eastern meat preparation based on the doner kebab of Ottoman Turkey. Originally made of lamb or mutton, today’s shawarma may also be chicken, turkey, beef, or veal, cut in thin slices and stacked in a cone-like shape on a vertical rotisserie.

Shwarma is origin from the Middle East. Shawarma is prepared from thin cuts of seasoned marinated lamb, mutton, beef, chicken, or turkey. The slices are stacked on a long skewer. Lamb fat may be added to provide extra fat for juiciness and flavor. A motorized spit slowly turns the stack of meat in front of a heating element, continuously roasting the outer layer. Shavings are cut off the rotating stack for serving, customarily with a long, sharp knife. Shawarma may be served on a plate but is most commonly prepared as a wrap inside of a flatbread such as a pita bread. It is often served with diced tomatoes, cucumbers, and onions, pickled vegetables, and tahini sauce.

As we don’t have gears to cook Shwarma at home, I roasted it on a nonstick pan. Pita bread was bought from the store for Shwarma today. I have used chicken breast to make Shwarma, but chicken thigh, mutton, and other meat can also be used.

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Ingredients

1 fillet of chicken breast (thinly sliced in the layer)

1 1/2 tsp red chili powder

2 tsp of cumin powder

2 tsp of black pepper

4 to 5 garlic clove minced

2 tbsp greek yogurt or hung curd

2 tsp lemon juice

salt to taste

coriander or mint or parsley chopped or mix

Olive oil for roasting chicken.

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Procedure

  • In a mixing bowl mix all the ingredient except chicken and olive oil
  • Mix the ingredients well then add chicken and coat with the marination nicely. Marinate chicken for half an hour or more the better.
  • In a nonstick pan or griddle pour a tablespoon of olive oil, when it heat place marinated chicken on high flame.
  • When it starts getting a dark brown flip to another side, cook well.
  • Serve with red onion, tomatoes, cucumber, lettuce, vegetable pickle, and tahini sauce.
  • I spread hummus and tahini sauce on pitta bread and placed chicken and other garnish.

Sesam Edamame​

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Edamame preparation of immature soybeans in the pod. Generally found in cuisines with origins in East Asia. The pods are boiled or steamed and may be served with salt. In Japan, they are usually blanched in 4% salt water and not served with salt.

According to Wikipedia, In Japan and Hong Kong, the name edamame is commonly used to refer to the dish. It literally means ‘‘stem peas’’ (枝 eda = ‘‘branch’’ or ‘‘stem’’ + 豆 mame = ‘‘pea’’), because the beans were often sold while still attached to the stem.

I was thinking of the dish for a food competition, which is having a theme of sesame and peanuts. I snack edamame and got an easy idea to form this recipe. Very very easy and delicious.

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Ingredients

3 cups of edamame

1 tbsp dark soya sauce

salt to taste

2 tbsp roasted sesame seeds

1 tbsp sesame oil

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Procedure

  • Boil edamame with salt for 10 minutes, covered.
  • Strain and remove water from it. Pat dry.
  • Heat wok or thick bottom kadai, pour sesame oil followed by edamame.
  • Toss for few minutes and add dark soy sauce.
  • Let all the sauce evaporate, sprinkle roasted sesame on it.edamame2.jpg

 

Til gudh poli

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Til Gudh Poli is flatbread stuffed with a mixture of sesame (til), and jaggery. This sweet flatbread is made especially during winters. It is said that sesame gives warmth to the body, thus consumption during winters help you stay warm and healthy.

Makar Sankranthi festival is celebrated by making a variety of delicacies, Chikki and Puran poli are the other two dishes prepared during Makar Sankranti.

Let’s take a look at how I made this one.

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Ingredients

  1. Dough
  2. 1 cup wheat flour
  3. 2 tbsp refined flour
  4. 1 tsp salt
  5. water to knead a dough
  6. 2-3 tspclarified butter(ghee)
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  8. For stuffing
  9. 1 cup sesame seeds (til) roasted on low to medium flame
  10. 1 tbsp peanuts roasted on low to medium flame
  11. 1 tbsp desiccated coconut roasted on low to medium flame
  12. 1/4 cup powdered jaggery
  13. 2 tsp cardamon powder
  14. 2 tsp saffron

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    Procedure

Mix dough ingredients together except water.

Start putting water and kneading little by little.

Knead soft dough, put 2 to 3 tsp of ghee on the ready dough and let the dough rest for 10 to 15 minutes.

Ground all the roasted ingredients to fine powder.

Mix jaggery, cardamom powder, and saffron in it. Mix well.

Make equal size balls of the dough and the same portion of the stuffing accordingly.

Make a small cup with the dough balls.

Fill one portion in it. Close the edges together.

Make sure that the stuffing should not come out.

Start rolling into a disc, not too thin or thick.

Heat skillet(tawa), place Poli on it carefully, once you see white bubbles on top, flip it and cook evenly and apply ghee on both the side till you see a brown spot on it.

Serve with a dollop of ghee.

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