Egg stuffed chicken kofta curry

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esckc

Preparation Time : 20 minutes

Cooking Time : 30 minutes

Serving : 4 members

Description

This is a main course recipe. It will be a perfect choice for any feast. The kofta in the curry appears as though a small coconut is put inside the curry. In fact one of the guest in our place, seeing the koftas in the curry bowl commented the same thing. This kofta can also be served as a starter (i.e. without gravy)My kids are always keen on finishing the balls itself. As everyone knows kids love this type of foods. It can be served along with Naan, Parothas, Chappathi,Phulkaas or even Ghee Rice. Or only the starter with any soup will do.

Ingredients

Ingredients
Quantity
chicken boneless1/4 KG,(Minced)
egg boiled5 nos
onion sliced 2 nos
ginger garlic paste1teaspoon,each(FOR KOFTA N GRAVY)
curd 1 cup (i.e.125 gm)
garam masala1/2 teaspoon
cinnamom1 inch piece
cardamom3
cloves3
green chillies 3 slit and 3 whole
thick coconut milk 1 cup
coriander leaves few
mint leavesfew
salt to taste
oil for frying
egg 1 raw
golden fried onions2
cashew fried7-8 nos

Method for koftaas

  1. Grind together coriander leaves ,mint leaves,ginger garlic paste,3 green chillies and the minced chicken.
  2. Now add 1 egg and salt to the ground mixture.heat oil in a pan for frying the koftas.grease ur palm w ith oil take a portion of the ground mixture.
  3. Keep 1 boiled egg and cover with the mixture to make balls .and fry in the hot oil .(this ball wil not be broken as already raw egg is added to it) .repeat the same with other boiled eggs.fry til golden brown and keep it.

Method for Gravy

  1. Make paste of golden fried onions and cashew.heat oil in a kadai put cinnamon, cardamom,cloves fry til it crackles.
  2. Add the sliced onions fry til translucent , add the ginger garlic paste and the slit chillies fry til oil separates.add curd n saute til it mix well.
  3. Add the onion,cashew paste til it is wel cooked and oil separates.add little water and salt to taste.now add the coconut milk sprinkle the garam masala.when the boil appears put the balls.
  4. Boil it for 5 minutes then lower the flame and cook for 10 minutes til the gravy thickens. garnish with coriander leaves n serve hot.(can add more chillies according to your taste).while serving cut the kofta into half .

Murg nawabi Shan

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mns

Preparation Time : 20 minutes

Cooking Time : 25 – 30 minutes

Serving : 4 members

Description

Murg nawab shan. Recipe post by fathima divan from Salem. she didn’t send in a description but did call and tell me that she took so much pain in putting up this dish together. Well i do this every day and no harm in letting others feel my effort once in a while. The difference here is , I do it out of the passion i have towards food so i guess it’s done effortlessly with a flow then and there.

Ingredients

Ingredients
Quantity
Boneless chicken Breasts Sliced250 gms
Onions chopped150gms
Tomatoes Chopped150gms
Ginger garlic paste100gms
Yogurt 100 ml cup
Green chilli5 nos
White pepper powder1 teaspoon
Garam Masala1 teaspoon
Zeera Powder1 teaspoon
Oil150 ml
Cashewnuts10 nos
Cocunut paste- 1 tablespoon
poppy seeds25 gms
Raisons50gms
Apricot8 nos
Lemon Juice2 tablespoon
pistachios15nos
Almonds10 nos
Milk25ml
Saffron10 strands
Paneer50 gm
Salt to Taste
Ghee1 teaspoon

Method

  1. Slice the chicken breasts into thin slices, add ginger garlic paste, Lemon Juice and stuff with Grated Paneer, Chopped Pistachios, Severed almonds, and raisons. Roll it into bite size Rolls and secure with Bamboo Sticks. Heat a pan add oil and sauté these rolls for 10 minutes.
  2. Heat Oil in a pan and add chopped onion and sauté it, Add ginger garlic paste, tomato, green chili, Zeera Powder, Yogurt, White Pepper powder and cook for 10 minutes.
  3. Add the cooked chicken rolls into the gravy and Lemon Juice, garam Masala and cook for another 5 minutes, add cashew nut, Coconut, Poppy seed paste into the gravy and cook for another 5 minutes. add Dissolved saffron with milk and add desi ghee (1tsp). Garnish with Fried apricots, Raisons, Almonds.
  4. Serve with Rice or Bread. A truly magical blend of dry fruits, Cream, Coconut will sooth your palette and is ideal energy booster during the winter season.

Curried fish and quiona stuffed capsicum

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cfqscap

Preparation Time : 20 minutes

Cooking Time : 30 minutes

Serving : 4 members

Description

This was the first prize winning recipe in sauté , fry n bakes face book page competition . And below follows the winners description of the dish and the recipe .

Ingredients

Ingredients
Quantity
Quiona ( thinai in Tamil , thina in Malayalam and in Hindi bathua )

1 Cup
Onion1/2 Large
Salmon1 large piece (150 gms)
curry powder (coriander,cinnamon,elaichi,red chillies)1 tablespoon
Garlic1 teaspoon finely minced
cilantro1 teaspoon finely minced
Capsicums3 Large (deseeded and cut to form cups)
pepperto season
juice of lemon1 tablespoon
saltto taste
olive oil to saute1 teaspoon

Method

  1. Saute finely minced onion till carmelized. Add the fish and let it cook with the onions.
  2. Add minced garlic. Mince the fish while it is 3/4 cooked. Add salt and curry powder.
  3. In a seperate pan bring Quiona to boil with 3 cups water on high for 10 mins and simmer till all water is absorbed.when quiona is well cooked and all water is absorbed, add it to the sauted fish.Season with lemon juice and Cilantro.
  4. Fill the Causicum cups with this prepared fish and Quiona. Garnish with Cilantro. Bake in the oven at 350 degrees for 20 minutes until the capsicum is well cooked and blends with the flavours.
  5. Rich in Fiber and Protein, this is not only a healthy dish but also inspirational with vibrant colors.

Kooni eraal kozukattai

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kek

Preparation Time : 15 minutes

Cooking Time : 20 minutes

Serving : 4 members

Description

This recipe was posted by Asiya omer who is a food blogger for the recipe contest conducted by my face book page sauté, fry n bake , which won the second prize . Asiya omer was the first food blogger I met as well .

Ingredients

Ingredients
Quantity
Fried rice flour( puttu flour - 200 grams )
Dried shrimp50 grams
Onion100 grams chopped
Tomato
100 grams chopped
Ginger garlic paste1 teaspoon
Turmeric powder + chilli powder 1/4 teaspoon each
Green chillies1 chopped
Curry leaves + coriander leavesfew chopped
Oil1 tablespoon
Saltto taste
Coconut grated2 tablespoon

Method

  1. Dry roast the dry shrimp . Wash making sure there is no sand stuck to the shrimp . Heat oil in a kadai . Fry the onions to translucent .
  2. Add ginger garlic paste and fry to brown . Top with tomato , green chillies , curry leaves , coriander leaves and fry for a few minutes . Add turmeric powder , salt to taste and chilli powder . Toss well and add 1 cup of water and bring to boil .
  3. Mix rice flour and grated coconut together . Add the rice flour mixture to the boiling dry shrimp masala checking for salt . Mix well to get a kozhukattai dough .
  4. Make kozhukattais in desired shapes . Steam them in idli steamers for 10 -15 minutes until cooked through . Serve hot with coconut chutney or as it is .
  5. This dish can be done with fresh prawns also . When ever I get fresh prawns , I make this at home and entertain every one .
  6. The recipes I have sent for the competition are not posted on my blog . You can share these recipes on your blog once the competition results are out . All these recipes are experimented by me .
  7. Usually I take note of recipes while eating at restaurants , through relatives or through the television . I make changes according to my liking and try it at home .
  8. Thank you for giving this opportunity . As there are a few more days to go for the competition , I could send in only 3 recipes .

Chicken and mushroom in cashewnut sauce

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cmcs

Preparation Time : 20 minutes

Cooking Time : 20 minutes

Serving : 3 members

Description

This recipe was posted by Asiya omer who is a food blogger for the recipe contest conducted by my face book page sauté, fry n bake , which won the second prize . Asiya omer was the first food blogger I met as well .

Ingredients

Ingredients
Quantity
boneless chicken cubed250 gm
button mushroom cubed100 gm
onion 1 (100 gm)
tomato puree2 tablespoon
cashew nut25 gm
garam masala1 teaspoon
ginger garlic paste1 teaspoon
red chilli powder1 teaspoon
turmeric powder1/4 teaspoon
lemon juice2 teaspoon
natural fresh yogurt1 tablespoon
raisins1 tablespoon
oil2 tablespoon
chopped coriander 2 tablespoon
salt to taste

Method

  1. Cut the chicken into equal sized cubes for quick and even cooking.Rinse thoroughly and drain it. Cut the onions into slices,place in a food processor and blend it,
  2. Add the tomato puree,cashew nuts, garam masala,ginger garlic paste,chilli powder,lemon juice,turmeric,salt and yogurt again blend the spice mixture nicely. ( If you wish you can marinate the chicken with half chilli powder,turmeric powder and garam masala and salt.)
  3. In a heavy sauce pan heat oil,pour the spice mixture in a medium flame stir well for 2 minutes.
  4. When the spice mixture is lightly cooked add half of the chopped fresh coriander and raisins and saute it. Then add chicken cubes and continue to saute for a minute.
  5. Add the mushrooms and stir well.Add salt to taste.Pour 1 cup water, mix well Cover and cook over low heat for 10 minutes.
  6. Check whether the chicken is cooked and the sauce is thick.
  7. Finally Serve garnished with the remaining chopped fresh corainder.

Serving suggestion

  1. Serve with ghee rice or plain rice, naan or roti.

Apple chicken kebab

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ack

Preparation Time : 20 minutes + 2 hours to marinate

Cooking Time : 20 to 25 minutes

Serving : 2 members

Description

This recipe was posted by Asiya omer who is a food blogger for the recipe contest conducted by my face book page sauté, fry n bake , which won the second prize . Asiya omer was the first food blogger I met as well .

Ingredients

Ingredients
Quantity
Chicken boneless 300 gm
fresh pine apple chunks200 - 250 gm
chilli powder1 teaspoon
coriander powder1 teaspoon
cumin powder 3/4 teaspoon
ginger garlic paste 1 teaspoon
fresh thick yogurt1 tablespoon pinch red color
green capsicum1
tomato1
onion1
olive oil 1 tablespoon
saltto taste

Method

  1. Take few chunks of pine apple, squeeze the juice and keep aside( 5 tbsp).Remaining pine apple chunks also keep aside.
  2. Rinse and drain the bite sized chicken cubes.In a bowl add pine apple juice,spice powders, gg paste,salt,yogurt and food colouring. Mix well.Cut the capsicum,onion,tomato also into into chunks.
  3. Add the chicken cubes to the spice, yogurt,pine apple juice mixture.Marinate for 2 hours.
  4. Preheat the oven to medium arrange the chicken pieces,tomato,onion,capsicum chunks,pine apple chunk alternatively on 3 wooden skewers.
  5. Brush the kebab lightly with oil and place kebabs in the grill pan or tray. Apply the excess marinade on the skewers.
  6. Turning the chicken pieces in between for about 20 – 30 minutes until cooked through.
  7. Serve with salad leaves roti or kubus and hammus.

Chicken balls gravy with mint flavoured rice

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cbg

Preparation Time : 20 minutes

Cooking Time : 20 minutes

Serving : 6 members

Description

assalamu alaikum..iam fazeem ‘s relative..iam sending u chicken balls gravy and mint flavoured rice as my entries 4 ur contest.

Ingredients

Ingredients
Quantity
chicken boneless1/4kg
onion1
ginger garlic paste 1 teaspoon
green chillies2
red chillies2
saunf,cumin,cinnamon,cloveas needed
coriander leaves,mint leaves
chopped
pottukadala(roasted bengalgram)1 handful
onion, ggpaste1
tomatoes2
coriander powder,chilli powder1 teaspoon each
cumin pwder1/2 teaspoon
kasuri methi 1 teaspoon
paneer peas masala1/2 cup
green peas1/2 cup
paneer250gms
cashews5 to 8

Method

  1. For chicken balls-saute all the following items in a tsp of oil.
  2. chicken boneless1/4kg,onion 1,ginger garlic paste 1tsp,green chillies 2,red chillies 2,saunf,cumin,cinnamon,clove as needed,coriander leaves,mint leaves chopped,pottukadalai(roasted bengalgram) 1 handful. Switchoff when it s dry.
  3. Blend this in a mixie jar and make small balls of it.Dip this balls in egg white and fry them in oil.for gravy – blend 1 onion,few coriander leaves,green chillies(2),mint leaves.Keep it aside.
  4. chop 2 tomatoes ,microwave it for 2 min,blend this separately..now add butter/oil in a pan,add onion paste cook till raw smell goes.add tomato paste.mix well.soak 10 cashews in warm milk and make it as a paste,add it to d gravy.
  5. Now add chicken balls..add dry roasted kasurimeti .Mix well.Serve hot.
  6. Goes well with naan,parotta,ghee rice.if u want can add 1tsp chilli powder..recipe 4 mint flavored rice..in olive oil/ghee saute bay leaf,mint leaves 1 handful,gg paste 1tsp .2 green chillies slitadd water and saltadd basmati /jeeraga sambacook till done.

Tandoori prawns

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tp

Preparation Time : 30 minutes + marination time

Cooking Time : 5 minutes for each batch of prawns

Serving : 4 members

Description

Tandoori prawns . My myth of thinking any thing grilled is healthy was thrown into the bin when we had a Pakistani chef cook a wide spread of kebabs for a family get together at mom’s place . The amount of butter used to baste the kebabs was un believable but there’s one thing we can say with utmost confidence , it’s that everything tastes better with a good smear of melted butter . Usually any thing in tandoori is made with chicken at home . So for a change to break the usual , used prawns this time following the same recipe I use for tandoori chicken . Had to cut down all the ingredients to half the amount as prawns does not take in much masala as chicken does . Having my doubts if my trial would work out , gave it a try . I did taste it first before it went to the table and the prawn was soft , moist succulent and juicy that came together beautifully with a brilliant explosion of flavours . Went ahead and served it confidently and passed through with hoo’s and haa’s around the dining table .

Ingredients 

Ingredients
Quantity
Prawn1 kg cleaned
butter 1/4 cup to bast
chaat masala1 tea spoon
cream 2 tea spoon

Ingredients for First Marinate

Ingredients
Quantity
garlic paste1 tea spoon
ginger paste1 tea spoon
lime juice1 tea spoon
red chilli powder1 tea spoon
salt to taste

Ingredients for Second Marinate

Ingredients
Quantity
Cumin powder 1 tea spoon
Garam masala powder1 tea spoon
ginger paste1/2 tea spoon
lime juice1 tea spoon
oil3 1/3 table spoon
Red chilli powder 1 tea spoon
saffron 2 strands
saltto taste
Curd ( hung )1 cup
Onion rings and lime wedgesto garnish

Method

  1. Mix salt , red chilli powder , ginger garlic paste and lime juice together . Rub this paste over the cleaned prawns and keep aside for 30 minutes .
  2. Whisk curd with all the marinate ingredients . Rub this masala over the prawns and marinate for 5-6 hours in the refrigerator .
  3. Pre heat oven to 175 degree centi grade . Skewer the prawns , leaving a gap of 1/4 cm between each Prawn .
  4. Roast for 2 minutes on each side or until done then baste with butter and roast again for 1 more minutes . Sprinkle chaat masala and cream .
  5. Garnish with onion rings and lime wedges . Serve hot with salad and green chuntny .

Note

  1. Soak your skewers for 1/2 an hour in water if they are wooden .
  2. I have used onion cubes in between each prawn .

 

Hariyali kebab

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hk

Preparation Time : 20 minutes + marination for 8 hours or over night .

Cooking Time : 15 minutes

Serving : 8 to 10 minutes

Description

Hariyali Kabab. A kabab that i have tasted in the tandoori platter when out to a restaurant.The green colour always puts of others so the left overs are always left for me to finish. I tried the recipe on my own once at home with all the ingredients i thought might be used and it did come close.So every time after that when ever i made hariyali kabab made slight clever little twists and now i have finalised and stuck to one recipe which i am going to share with you all.Ummm there are a lot of people who are so hesitant to share their recipes.Wonder why though ? I love to share all i know as i feel after you are no more, you should leave a mark of something behind for others to be kept reminded about you and conquer the world. As my passion is food and cooking. I am on a mission to keep all my known recipes from slipping into food oblivion. Sharing these recipes in my endeavour to keep myself entertained require a little effort but that makes it all the more worth while when i see you all try my recipes at home.

Ingredients for main dish

Ingredients
Quantity
Chicken breasts1/2 kg cut into cubes
Ginger garlic paste 1/2 tablespoon each
Thick curd2 tablespoon
Lime juice1/2
Coriander leaves1/4 cup
Mint leaves1 tablespoon
Green chillies4 to 5
Garam masala powder 1/4 teaspoon
Chaat masala powdera huge pinch
Black salta pinch
Saltto taste
White pepper 1/4 teaspoon
Ghee - 1 tablespoon
Vinegar1/2 teaspoon
Cream1 tablespoon
Green food colorlittle ( optional )

Other Ingredients

  1. Butter
  2. Skewers

Method

  1. Grind all the ingredients together except for chicken to a smooth paste . Marinate the cleaned chicken pieces in the ground masala for 8 hours or over night kept in the refrigerator .
  2. Before grilling the kababs make sure the marinated chicken pieces are in room temperature . Preheat oven to 350 degree F .
  3. Skewer the marinated chicken pieces and grill for 14 to 15 minutes basting butter at regular intervals .
  4. Serve hot with tandoori chutney , lemon wedges and a vinegar dressed onion , tomato salad .

Mutton kola urundai

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mku

Preparation Time : 30 minutes

Cooking Time : 10 minutes

Serving :4 members

Description

Kola urundai . A deep fried round ball with a crispy outside and a moist mass of delicious meaty inside that is an authentic dish very own to the chattiyar communityof the chettinad region . All Though I grew up with a lot of friends from the chettinad region , never have I heard or tasted these mighty Devine balls . Once on our way to Coimbatore had lunch at venu biriyani hotel in Dindugal . Our table was lined with a variety of dishes but my favourite was the kola urundai . I could not stop with 2 and shamelessly had a couple more ( don’t want to mention the exact number and boo myself here ) . From then on any chance to gobble up the kola urundais in venu biriyani hotel , I will never give it a miss . Wanted to make these at home tried my best with so many versions but nothing as close as the venu biriyani kolas . The trappings of authentic recipes are painful for sure . Finally one try that I experimented for my son – in – laws birthday feast worked pitch perfect . The beauty of this recipe is in its multitude of textures , soft , crisp and moist . my son – in – law being a native of Dindugal had his eye brows raised while his first try of the kola urundais . Happy me as what a way to please my son – in – law for his birthday through his roots .

Ingredients

Ingredients
Quantity
Mutton keema ( boneless mutton mince ) 150 grams
whole dry red chillies2
roasted gram/Pottu kadalai/varu kadalai
1 tablespoon
cashewnuts 4
fennel seeds1 tablespoon
grated coconut2 tablespoons
small onions/Shallots 6
garlic flakes 3
grated ginger
2 tablespoons
cardamom1
cinnamon 1/2 inch
clove 1
curry leavesfew
egg1
Salt to taste
Oil to deep fry

Method

  1. Heat oil add cinnamon,cardamom,clove and curry leaves.once they crackle add ginger and Saute . top with garlic,small onions and saute for a few seconds .
  2. Add the green,red chillies,cashew and saute till the ingredients get roasted well.Then add fennel seeds and saute until a good aroma arises .
  3. Add coconut,saute it.
  4. Finally add roasted gram and give a slight roast.set aside and cool completely. Heat little oil and
  5. saute the minced mutton for 5 – 8 minutes.
  6. See to it that it gets half cooked and water gets dries up completely. Cool the minced mutton . Grind all the roasted ingredients together except for minced mutton with out adding water .
  7. Then add mutton and salt.Grind to get a thick smooth dough like mass of mixture . Add egg to the ground mixture and mix well .Make small round smooth lemon sized balls with no cracks .
  8. Heat oil to deep fry in medium flame.Deep fry the mutton kola urundais to a dark golden brown colour . Drain and serve hot as it is .

Note

  1. Make sure to use the exact quantity of ingredients mentioned or else the kola will not taste or turn out good .
  2. While grinding the mixture don’t add water. Or else it will absorb more oil.
  3. Heat oil in medium flame to deep fry . If fried in high flame the outer layer becomes dark soon but it will not get cooked inside.
  4. You can reserve some ground mixture in the fridge and make it the next day .
  5. Make even lemon size balls with out cracks . Bigger sized balls have a problem of not getting cooked inside and cracks make the kola look terrible .
  6. You can follow the same to do chicken kola urundai .