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| SHAHI CHICKEN KOFTA CURRY
Chicken kofta curry is a tasty yet flavourful curry cooked in Indian gravy and flavoured with aromatic spices. You can serve this delicious curry with naan, chapathi.
For meat balls:- 500gms minced chicken 1 tsp ginger-garlic paste 1 tbsp chopped onion 1 tsp garam masala 1/4 cup coriander leaves salt to taste 1 tsp flour 1/2 cup corn flour to dip the meat balls For the gravy:- 2 finely chopped onions 1/2 cup tomato puree 3 finely chopped green chilies 1 tsp ginger garlic paste 1 stick cinnamon 2 cloves 2 cardamom 1 bay leaf 1 tsp cumin seed 1 tsp chili powder 1/2 Tsp turmeric powder 1 tsp coriander powder 1/4 cup soaked cashew nuts 1/4 cup fresh cream oil/butter salt to taste METHOD:-
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| DRAGON FRUIT CHEESECAKE BARS |
Dragon fruit is full of antioxidant and best eaten chilled. Dragon fruit brings an amazing pink colour to the cheesecake. It is a no-bake cheesecake and very easy to make. Taste the unique blend of dragon fruit and cream cheese with the following recipe.
INGREDIENTS:-
for the crust:-
50 gm butter
20 digestive biscuits
for the cream:-
3/4 cup dragon fruit
250 ml thick cream
1/2 cup cream cheese
1/2 cup condensed milk
1 tsp vanilla extract
3/4 cup dragon fruit
2 tbsp sugar
2 tbsp water
1 tbsp gelatin
METHOD:-
- Place biscuit and melted butter in a food processor and process until the mixture comes together. Line a baking tin with parchment paper and fill it with the biscuit mixture and press it using a glass until the base is tightly packed. Place it in the freezer to set for about an hour.
- Place cold water in a small bowl and sprinkle gelatin. Set aside for 5 min or until spongy. Double boil the gelatin and keep aside.
- In a small saucepan, add dragon fruit, sugar and water on a low heat. Cook until the fruit breaks down into a syrup. Set aside.
- Blend cream, cream cheese, condensed milk, melted gelatin and vanilla extract in a blender. process until the filling is silky smooth. Pour this mixture into a bowl and add the dragon fruit sauce, gently stir well with a hand whisk. Pour the dragon fruit cream over the crust, put back in the fridge for at least 4-5 hours to set. Decorate the cake as desired before serving.
SWEET POTATO KACHORI
Kachori's are basically deep fried breads, there are many varieties of kachori recipe in Indian cuisine. It's India tea time snack. This time i tried something different. It is a sweet kachori stuffed with sweet potato and almond. This recipe is absolutely irresistible.
INGREDIENTS:-
Filling:-
1/2 cup Boiled & mashed Sweet potato
2-3 tbsp Sugar
2 tbsp Ghee
1/2 tsp cardamom powder
1 pinch saffron (kesar)
2 tbsp Badam powder
2 tbsp Milk powder
Dough:-
1/2 cup all-purpose flour
2 tbsp melted Ghee
1 tbsp chickpea flour
A pinch of salt
For syrup:-
1/2 cup Sugar
1/2 cup Water
1 tsp Cardamom powder
Saffron a pinch
METHOD OF PREPARATION:-
- Take a bowl and add all purpose flour, chickpea flour ,a pinch of salt, ghee and mix nicely. Add water and mix well to make a soft dough and knead with little oil. Keep aside for 5-10 minutes.
- Heat a saucepan over medium-high heat. Add water and sugar to the saucepan. Mix well and bring it to boil. Once it starts boiling, add cardamom powder and saffron.Now we need to cook it on low flame for 5 more minutes. Switch off the flame.
- Heat oil or ghee in a kadai or pan, add the mashed sweet potatoes. Stir well and saute for 10 mins on a low flame. Now add sugar and saute for 2mins. Add crushed cardamom, milk powder, badam powder, pinch of saffron and stir well.
- Keep on stirring for 5 min and switch off the flame and allow it to cool completely.
- Divide the dough into equal parts.
- Roll out each ball in a small puri and place 1 tbsp of prepared mixture in the center.
- Pull up all the sides to seal the mixture, and press in the center.
- Heat ghee on medium high flame and fry the kachori’s on low flame until light brown from both sides. Allow to Cool down the kachoris. Before serving make a small hole in the center of each kachori, pour about half tbsp of prepared syrup and roll again to let the syrup spread.
- Garnish with chopped nuts of your choice.
CHICKEN & MUSHROOM CREPES
Creamy and mildly spicy chicken filling in freshly
made crepes with melted cheese on top is yum!
INGREDIENTS:-
250 grams boneless chicken
1/4 cup mushroom
1 cup flour
1/2 cup water
1 cup milk
Salt
1 egg
1 finely chopped onion
1 finely chopped green chili
1/4 cup capsicum
4 tbsp. chopped spring onion
1 tbsp. soy sauce
1 tbsp. chili sauce
1 tbsp. tomato ketchup
1 tbsp. chili powder
1 tsp. pepper powder
1 tsp. ginger-garlic paste
1/2 cup grated cheese
1 tsp oregano
1/2 cup grated cheese
1 tsp oregano
METHOD:-
- Marinate the chicken pieces with chili powder, salt and ginger-garlic paste. Heat the pan over medium flame; add onion and saute the onion till soft. Now add green chili and mushroom, cook over medium flame for 2 minutes. Add the marinated chicken pieces and all the sauces to the pan and cook till chicken is done. Lastly add the capsicum and spring onion, turn off the flame.
- In a blender, combine flour, egg, salt, pepper powder, milk and water. Puree until mixture is smooth. Let the batter sit for 10 min at room temperature.
- Heat a skillet on medium flame and add butter on it. When the butter is melted, take a ladle full of batter and pour it in the skillet. Swirl the pan in circular motion so the batter spreads and form a thin coating. When the edges start to come out, gently remove the crepe. Place 2 spoons of chicken filling in the center of each crepe and fold ends and sides over. Place the crepe in a baking tray and add cheese and oregano on top of it and bake till the cheese melts. Very tasty and delicious crepe is ready.
PALAK POORI
Palak (spinach) puri is a deep fried Indian bread made with wheat flour, semolina, maida and spinach puree. Adding spinach with a few spices make the poori yummy and healthy. spinach is high in nutrition and the calcium content in spinach is good for strengthening bones.Spinach is extremely healthy and has been linked to numerous health benefits. One cup of the leafy green vegetable contains far more than your daily requirements of vitamin K and vitamin A. it is an excellent snack especially for kids who do not like eating green leafy vegetables. These poori's have a beautiful green colour and can be served with any meal.INGREDIENTS:-
2 cups Wheat flour
½ cup maida
½ cup semolina
2 cups palak (spinach)
1 tsp salt
1 tsp cumin seed
1 green chili
½ tsp ajwain
METHOD:-
1. Wash the palak.
2. Boil the water in a pan and add palak, blanch for 1 minute.
3. In a blender add the blanched palak, cumin seed, green chili and make a fine paste.
4. Take a mixing bowl , add wheat flour, maida, semolina, ajwain, salt and palak puree.
5. Mix well and form into a semi soft dough and add water as needed.
6. Grease your palm and knead the dough, cover and keep aside for 10 minutes.
7. Divide the dough into small balls and roll it like small poori's.
8. Heat oil in a kadai over medium heat.
9. Place one poori at a time in the frying pan.
10. Fry the poori's on both the sides on medium heat.
11 Serve hot with malai chicken.
MALAI CHICKEN
Malai chicken is a creamy chicken curry made using chicken pieces marinated in yogurt,ginger-garlic paste and cooked in milk, cream, and garam masala. Here's an easy yet delicious chicken recipe.
INGREDIENTS:-
1 kg chicken cut into
small pieces
For the
marinade:-
1/2 cup yogurt
1 tsp ginger-garlic
paste
1/2 tsp pepper powder
salt
For the gravy:-
2 tbsp butter
1 tbsp oil
2 onions chopped finely
1 tsp ginger-garlic
paste
3-4 green chili finely
chopped
1 bay leaf
2 cloves
1 tsp cardamom powder
1/2 tsp garam masala
powder
1/2 tsp ground cumin
2 tbsp kasuri methi
crushed
1/2 cup milk
1 cup water
1/2 cup fresh cream
1 Maggie chicken stock
cube
salt
METHOD:-
1.
Combine the marinade
ingredients in a bowl and add the chicken pieces.
2.
Cover and leave the
marinate in the fridge for 1 hour or overnight.
3.
For the gravy, heat the
butter and oil in pan.
4.
When the oil is hot add
bay leaf and cloves.
5.
Add onion and fry the
onions until soft,then add in ginger-garlic paste and green chilies, cook for a
minute or so.
6.
Now add the marinated
chicken and Maggie chicken stock cube, cook on high flame for 5 minute.
7.
Chicken stock contain
salt so check the curry before adding the salt.
8.
Pour in about 1/2 cup of
water and cook for 15 to 20 min until the chicken is cooked.
9.
Add milk, fresh
cream, cardamom powder, garam masala powder and kasuri methi and cook for another
5 min.
10.
If you want a thin gravy
add warm water and bring it to a boil.
11. Serve it with rice, chapathi and naan.
Hey, Myself Amani Farooq. The voice ,author and creator behind Food talks. I live in Riyadh with my husband and my three little munchkins.
Cooking is my passion and I love to create new recipes. I had started cooking when I was quite small. My mom is my inspiration.
Along with cooking, I do even lot of craft works during my spare time. But I don’t get much of spare time as I am busy having quality time by taking care of my little children.
I hope my food talks will inspire you all with good food recipes which will be quite exciting.
Stay tuned for some fantilicious recipes.