Amani’s food talks

PARSEE CHICKEN CURRY A delicious and easy chicken curry with a very tasty sauce. Kashmiri chilies give this beautiful red colour to the curry. Do try this recipe and feast on with your friends and family.  INGREDIENTS:- 1/2 kg chicken 2 medium onions 1 large tomato 4 garlic 1 inch ginger 1 tsp turmeric powder 7 whole kashmiri chilli 1 tbsp corinader seed 2 cardamom 1 star anise 1 small piece cinnamon 1 tsp cumin seed 1 tbsp vinegar 2 cloves 1 bay leaf salt to taste oil METHOD:- Roughly chop onions and tomato, put them in a blender and blend to a smooth paste. Heat a pan, dry roast kashmiri chili, coriander seed, cumin seed, star anise, cardamom, cinnamon, cloves on a low for 3-4 minutes till the roasted aroma comes. Let it cool completely. Put the roasted spices, vinegar, garlic and ginger in a blender and blend to a smooth paste by adding little water. Heat oil in pot, add bay leaf and gently fry for 1 minute. Then add onion-tomato paste and stir for 5-6 minutes.  Now add spices paste, turmeric powder and stir for 2 minutes. Add chicken pieces, mix well. Add 3/4 cup of water (add more if you prefer thin gravy) and add salt to taste, cover with a lid and cook on medium low flame for 20-25 minutes or until its done. Have it with  rice or roti.

CRISPY SHRIMP

Crispy breaded shrimps are great as an appetizer. It is very tender and juicy with a crunchy coating. It is easy to prepare and minutes to cook. They really are finger licking good.

TAMARIND SHARBAT Enjoy the most refreshing sweet and sour chilled tamarind sharbat to quench your thirst in summer season. Apart from cooling effect , it has many healthy benefits like keeping the blood pressure in control and is an instant energy booster. Try this easy and tasty energy drink and enjoy! INGREDIENTS:- Tamarind jam: 1 cup tamarind 1 cup jaggery, grated 3/4 - 1 cup sugar 3 cups water 1 tbsp black salt Other ingredients: 1/2 tsp pepper powder 1/2 tsp ginger juice pinch of chaat masala ice cubes as needed water as needed METHOD:- Soak the tamarind in 3 cups of water for 30 minutes. In a medium saucepan, add soaked tamarind along with the water and sugar and jaggery. Bring to boil over medium high heat. Now reduce the heat to medium low and simmer for 15-20 minutes or until thickened. Add salt, cook for few more minutes and turn off the heat. The tamarind mixture will get thicker like jam. Allow to cool completely. Using a fine sieve, strain the pulp. You can store this jam in the refrigerator for few months. For the tamarind sharbat, fill 1/3rd of the serving glass with ice. Add 3 tbsp of tamarind jam, pepper powder, a pinch of chaat masala, ginger juice . Add water to dilute. Stir well and garnish it with lemon and pudina. Serve chilled and enjoy.

AVOCADO KULFI

Kulfi is a traditional Indian ice-cream and its everyone's favorite.  It's rich and creamy texture just melts in mouth. Avocado is an incredibly healthy fruit with lots of nutrients. So here i added avocado and paneer to the kulfi and it taste awesome. There is no better way to end a feast than with avocado kulfi. A treat best enjoyed on a hot summer day!

INGREDIENTS:-

4 cups milk (3 cup + 1 cup)
1 cup paneer, crumbled
1 Avocado
1/4 cup condensed milk
1/4 - 1/2 cup sugar
1 tbsp cardamom powder
1 tbsp cornstarch
2 tbsp chopped almonds


METHOD:-

1. Add 3 cups of milk to a heavy bottom pan on medium heat. When the milk starts boiling add condensed milk, sugar, chopped almonds, paneer and mix. Let the milk simmer on low heat for 15 minutes, it will thicken as it cooks. After 15 minutes, add the cardamom powder and mix. 
2. Dissolve cornstarch in 2 tbsp of milk and add to the milk and whisk to combine. Let the milk simmer for 5 more minutes, stirring continuously. It will thicken considerably. Remove the pan from heat and let the milk cool completely. 
3. In a mixer add 1 cup of milk and avocado meat, whip it about 2 minutes. 
4. Take a big bowl and mix avocado puree and milk mixture until well combined. Transfer kulfi mixture to kulfi molds or plastic cups. Cover each with aluminium foil and place in the freezer for 2 hours. Take it out and stick an ice-cream stick in each mold. Return kulfi to the freezer and freeze overnight. Run a knife around the edges of the kulfi or just dip the molds in warm water for few seconds to de-mold. Garnish with chopped nuts, sabja seed,chocolate or enjoy as such!

SAGO FRUITS DELIGHT

Sago fruits delight, a great combination of creamy sago and fruits makes it a true delight. Sago is a good source  of protein and helps in the growth of children, addition of fruits make it more healthier. It is an instant dessert and very tasty. A delicious treat that family and friends will love.

INGREDIENTS:-
1/2 cup small sago (tapioca pearls)
3 cups water
1 cup fresh cream
1/2 cup milk
1/2 - 3/4 cup condensed milk
2 tbsp sugar
1/4 cup Apple, sliced into small cubes
1/4 cup mango, sliced into small cubes
1/4 cup grapes
2-3 tbsp pomegranate arils

METHOD:-

1. In a pot, bring water to boil. Add sago and cook on a medium flame stirring occasionally. When the sago pearls are transparent switch off the flame and let it sit for 5 minutes. Transfer the sago into a strainer, rinse under cold running water, drain well and keep aside.
2. Mix sugar and fruits in a large bowl and keep it covered for 30 minutes.
3. In a large bowl, add fresh cream, condensed milk (adjust sweetness according to your taste), milk , cooked sago and fruits-sugar mixture, Mix well. You can add more or less milk depending on the thickness you want. You can add any fruits of your choice.
4. Take two glasses, pour fruits-sago mixture and garnish with chopped fruits.
5. Enjoy chilled sago fruits delight.

1. Cook the noodles as per the instruction. Drain the noodles thoroughly and spread on a kitchen towel to dry. Transfer the noodles into a bowl, add the cornflour and salt, toss gently.
2. Heat sufficient oil in a kadai. Take 2 small strainers, one is slightly bigger than the other. Place a portion of noodles on one strainer and make it like a small nest and press it with the other strainer lightly. Slower both the strainers together into the hot oil and deep fry till golden. Drain and place it on an absorbent paper and set aside. Similarly make rest of the katoris.
3. Take a big bowl, add finely chopped potatoes, onion, salt, chaat masala, chilli powder, roasted cumin powder,pepper powder, lemon juice and mix well, set aside.
4. Keep all the ingredients ready, fill the noodles katori with potato mixture. Now top it with beaten yogurt, tamrind chutney and green chutney. Sprinkle some chaat masala. Add sev and pomegranate arils as required.
5. Finally garnish with chopped coriander leaves. Assemble all the katoris the same way.

HARA MURGH MASALA

Are you bored of trying the usual red curries? Try this Hara murgh masala, it is a simple recipe made with few ingredients. The simple yet distinct flavors of greens and spices make it taste delicious. It is a healthy curry as the green colour comes naturally from the green leafy vegetables. It is a great change from the usual red curries.This curry goes well with rice or parathas. Do try this simple recipe :)

INGREDIENTS:-
1 kg Chicken cut into small pieces
4 onions, finely chopped
2 tbsp ginger-garlic paste
1 cup coriander leaves
1/4 cup mint leaves 
4-5 green chili
1 tbsp lemon juice
1 cup thick yogurt
1/2 cup water
2 tbsp fresh cream
1 tsp cumin powder
1 tbsp coriander powder
2 tsp turmeric powder
1 tsp garam masala
1 tsp pepper powder
2 cardamom
1 small piece cinnamon
2 cloves
salt to taste

METHOD:-

1. In a blender combine the coriander leaves, mint, lemon juice, green chili and puree until smooth.
2. Marinate chicken with salt, 1 tbsp ginger garlic paste and 1 tsp turmeric powder, keep aside for 30 minutes.
3. Heat oil in a deep pan and add cardamom, cloves and cinnamon , fry till the oil becomes fragrant.Now add finely chopped onions ,fry until golden in colour. Then add ginger-garlic paste , saute for 1 minute. Add coriander powder, turmeric powder, garam masala and pepper powder, saute till raw smell goes. Now add marinated chicken and saute it for 5 minutes on a high flame stirring occasionally. Add the coriander-mint puree, water and yogurt,season with salt and bring to boil. Simmer over low heat until the gravy is slightly reduced and the chicken is tender, about 15-20 minutes. Finally add fresh cream and switch off the flame. Serve it with paratha or basmati rice.

NARGISI KOFTA

Nargisi kofta is a rich and exotic mughalai recipe. It is a spicy meatballs prepared with chicken mince wrapped on boiled eggs. This recipe is very simple to make and very tasty. They are served in a delicious gravy of tomatoes, spices, cashew-almond paste and fresh cream. It can be served with roti/pulao.


INGREDIENTS:-

For the koftas:
500gm chicken mince
4 hard-boiled eggs
1 small onion chopped
1 tsp ginger-garlic paste
1 green chili, chopped
1 tsp garam masala
1 tsp chili powder
3 tbsp gram flour
1/4 cup grated carrot
salt to taste
oil for frying

For the curry:
2 medium onions, finely chopped
2 tomatoes (ground to a smooth paste)
1 tbsp ginger-garlic paste
1 tbsp chili powder
1 tsp coriander powder
1/2 tsp turmeric powder
1 tsp garam masala
1 tsp cumin powder
2 cardamom
1 clove
small piece cinnamon
6-7 cashew nut
6-7 almond
1 cup water
2 tbsp fresh cream
few sprigs of coriander leaves, chopped

METHOD:-

1. Soak cashewnuts and almonds for half and hour. Grind it with some water to make a fine paste.
2. Combine the mince, onion, ginger-garlic paste, chopped green chili,garam masala, red chili powder grated carrots, gram flour and salt in a mixing bowl.Divide the mixture into four equal portions. Take one portion of mince and wrap it evenly around one of the cooled, hard-boiled eggs. Repeat with the remaining mince and eggs. Heat the oil in a deep frying pan over a medium heat, fry the kofta's for 5 minutes until golden brown.
3. Heat the oil in a deep pan and add cinnamon, cloves, cardamom, fry till the oil becomes fragrant. Now add chopped onions, fry until golden in colour then add the ginger-garlic paste and chopped green chili. Fry for 2-3 minutes and add the tomato paste and all the spices and salt to taste. 
4. Mix well and fry until oil begins to separate from the masala. Add one cup water, mix well and cook fr 2 minutes. Add the prepared kofta's to the gravy and fold gently. Bring to boil, add cashew nut, almond paste, garam masala and fresh cream. Cook for 1 more minute and turn off the heat. Garnish with coriander leaves and serve hot with roti/pulao.

BROWNIE STRAWBERRY MOUSSE PARFAIT

Brownie strawberry mousse Parfaits a fun and easy treat to make for your loved ones. Layers of homemade brownie and the combination of strawberry mousse and jelly makes the parfait impressive and delicious.

INGREDIENTS:-
Brownie:
3/4 cup all purpose flour
2 tbsp cocoa powder
1 cup melted chocolate
1/2 -3/4 cup sugar
2 eggs
1 cup butter
1 tsp vanilla essence
1/2 tsp salt

Strawberry mousse:
1 cup strawberry, chopped
3/4 cup whipping cream
4 tbsp sugar

Jelly:
1 strawberry jelly packet
2 cups boiling water 

METHOD:-

1. Preheat the oven to 180 degree C. Line a 8*8 inch pan with parchment paper. Pour melted butter and sugar in a large bowl and whisk until smooth. Now add eggs and vanilla essence, mix well for 2-3 minutes. Whisk in melted chocolate until combined and smooth. Stir together flour, cocoa powder, salt and add to the batter. Do no over mix. Spread in the bottom of the prepared pan and bake for 30 minutes or until a toothpick in the centre comes out clean. Let the brownies cool completely in the pan.
2. Stir in the hot water and strawberry jelly powder until dissolved. Leave the mixture at room temperature and refrigerate after it cools and sets. cut into small pieces and keep aside.
3. In a blender puree the strawberries with sugar . Whip the cream until semi stiff. Fold the puree gently to the cream and keep aside. 
4. In a parfait glasses, take a small circle of brownie, spoon a large layer of strawberry mousse followed by small layer of strawberry jelly. Repeat the same. Garnish with strawberry and and place the parfait in fridge for 1 hour before serving.

CHICKEN MOMOS

Chicken momos are super soft and juicy and are simply irresistible. Momos taste delicious when paired with spicy sauce. You can also pan fry the steamed momos.

INGREDIENTS:-

For the dough:
2 cups all purpose flour
1 cup water
salt to taste

Chicken filling:
1 cup chicken mince
1 small onion, roughly chopped
1 tbsp ginger, finely chopped
1/4 cup cabbage,finely chopped 
1/4 cup carrots, grated
4 green chili , finely chopped
2 tbsp spring onion, chopped
2 tbsp coriander leaves, copped
1 tbsp soy sauce
1 tsp pepper powder
1 tbsp oil
1 tsp garam masala
salt to taste

Chili sauce:
5 whole red chilies
2 garlic, chopped
salt to taste
3 tbsp vinegar
2 tbsp oil
2 tbsp water

METHOD:-

1. For chicken filling, Combine all the ingredients with the chicken mince and mix well, keep aside.
2. For chili sauce, Soak red chilies in vinegar for 30 minutes. Put all the ingredients in a blender and grind to a smooth paste.
3. Sift the flour into a bowl, add water, salt, mix well and knead together into a firm dough. Cover the dough and allow to rest for half and hour.
4. Divide dough into small balls. Roll the dough into very thin circle. Put a teaspoon of filling in the middle. Bring four edges together to the center. Press the center of the edges to seal it. You can shape momos in various shapes.
5. Pour water in a steamer and bring to a boil. Grease the steamer plate and arrange the momos without touching each other. Cover and steam on medium heat for 10 minutes. Serve it with hot chili sauce.

ALOO GOSHT

Aloo gosht is a spicy mutton gravy which has potatoes cooked with mutton in a thick stew. It has a fine flavour of fried onions and freshly ground spices. Aloo gosht is very simple to prepare and tastes too good. This curry goes well with roti, naan or rice.


INGREDIENTS:-
1/2 kg mutton
2 onion, finely chopped
2 small tomato, finely chopped
2 green chili
5 cloves garlic
1 inch ginger
1 tsp turmeric powder
2 potatoes, peeled and cut into large chunks
1 tsp lemon juice
coriander leaves for garnish
10 peppercorns
5 kashmiri chili
1 tbsp whole coriander
1 tsp cumin seed
2 cardamom
1 bay leaf
1 inch cinnamon
2 cloves
1 tbsp white sesame seed
salt to taste

METHOD:-

1. Dry roast peppercorns,kashmiri chili, coriander, cumin seed, bay leaf, cinnamon, cardamom, white sesame seed and cloves for 3-4 minutes till the roasted aroma comes. Let it cool and grind to a fine powder using grinder or in a mortar and pestle.
2. Heat oil in a pot and fry onion till golden brown. Remove the onion and grind it to a paste with tomatoes and ginger, garlic and green chili.
3. Into the same oil add mutton, salt, onion-tomato paste, turmeric powder and ground spices, mix well and  fry till oil comes up.
4. Add 2 glasses of water, cover and cook till the meat tenders.
5. when the meat is almost done add  potatoes and cook until potatoes are done.
6. Finally add lemon juice and garnish it with coriander leaves.

CHICKEN FATEER

Fateer is an Afghani breakfast, which can be made with all kinds of fillings or it can be made plain. In this recipe i used chicken as a filling.  It is crisp outside and soft inside. 

INGREDIENTS:-

For dough
3 cups All purpose flour
1 tsp Yeast 
1 tsp Sugar 
Salt to taste
1/4 cup Oil 
1 cup Milk 

Chicken masala
1 cup Chicken mince 
1 tbsp Chili powder 
1 tsp Garam masala 
1 tsp Turmeric powder 
2 tbsp Curd 
1 tsp Ginger garlic paste 
Salt to taste
1 finely chopped onion
Coriander leaves chopped
Oil

METHOD:-

1. Take a large bowl and mix all the ingredients and knead to make a soft dough. Grease dough with oil and cover, let it rest for 1 hour.
2. Marinate the chicken using chili powder, garam masala, turmeric powder, curd, ginger-garlic paste and salt.
3. Heat a pan, add oil and onion. Saute the onion till soft, add marinated chicken and cook till the chicken is cooked and no liquid is remaining.
4. Divide the dough into 6 equal parts and roll it out as thin as u can. Apply melted butter/ ghee and sprinkle chicken masala over the dough (do not over crowd) and roll them together and make a disc shape. Spread melted butter over it and cover and let it rest for 10 min. Roll it with light hands and place it on a hot tawa, prick with fork and apply milk wash. Cover and cook on very low flame for 15 minutes then flip and apply butter and cook from both sides until done. You can even bake it for 20-25 min at 350 F.

MUTTON KORMA KERALA STYLE

This is my version of kerala style mutton korma. The addition of coconut makes the korma very rich. It is an ultimate delight for meat lovers. 

CHOLE PINWHEELS

Chole pinwheels is an unique and attractive dish. It can be the best party starter or just for the evening light snack.

GAJAR HALWA BAKLAVA ROLLS

Baklava is a rich, sweet dessert made of layers of phyllo filled with chopped nuts and held together with syrup or honey. I made this baklava dish with gajar ka halwa and it was a success :)

INGREDIENTS:-

8 sheets frozen phyllo dough, thawed
unsalted butter - melted + more for baking pan
1/2 cup Pistachios,almonds,walnuts chopped
1 cup Gajar ka halwa
1 cup Sugar
3/4 cup Water
1 tsp Lemon juice
1 tsp Rose water
pistachios finely chopped for garnish

METHOD:- 

1.Preheat oven to 350 degrees F, with rack in centre. Butter an 8-inch square baking pan.

2.On a large clean work surface, stack phyllo sheets. Keep remaining phyllo covered with a damp kitchen towel, and then plastic wrap. Lay out 1 sheet of phyllo with long side toward you. Brush generously with butter. Top with a second sheet of phyllo; brush with butter. Spread carrot halwa (don't overcrowd the filling) then sprinkle nut mixture 1 inch from the bottom edge of phyllo.

3.Gently roll up the phyllo, brushing dough occasionally with butter as you roll, to create a long, thin cylinder and place them in prepared pan. Repeat with remaining dough and arrange in same manner in pan. Using a sharp knife, cut into 3 equal parts vertically being careful not to disturb them. Bake at until golden brown, 40 to 45 minutes.

4.Meanwhile, make syrup: In a small saucepan, combine sugar with water. Boil for about 5 minutes. Remove from heat; add lemon juice and rose water. Pour into a small bowl; refrigerate until completely cool.

5.As soon as you remove baklava from the oven, pour cooled syrup over it to cover evenly. Let baklava cool completely and garnish with pistachios before serving.

MALAI TIKKA BIRYANI

Malai tikka biryani is mildly spicy and flavourful dish. This delicious recipe is prepared by marinating chicken with spicy mix of yogurt and spices then cooked along with the rice.

INGREDIENTS:-

3/4 kg chicken

Marinade:-
1 cup curd
3/4 cup cream
1 cup Fried onions (2 medium onions)
8-10 green chillies (grind to paste)
2 tbsp Ginger-garlic paste
Handful of coriander and mint leaves (grind to paste)
2 tbsp lemon juice 
1 tsp cumin powder
1 tsp garam masala powder
1 tbsp pepper powder
1 tsp cardamom powder
1 tbsp chili flakes
1/4 cup cashew (grind to paste)
salt

For rice:-
2.5 cups rice
1 tbsp kewra water
1 tbsp rose water
3 green cardamom
1 bay leaf
1 cinnamon stick
4-5 peppercorns
3-4 cloves
1 tsp cumin seed
1/2 lemon juice
ghee
salt
fried onion, cashews and raisins for garnish

METHOD:-

1. Combine the marinade ingredients in a bowl and add the chicken pieces. Cover and leave the marinate in the fridge for 1 hour or overnight.
2. Wash basmati rice and soak in water for 30 minutes.
3. Soak saffron in warm milk and keep aside.
4. In a deep vessel, boil 7-8 glasses of water with salt, cardamom, cloves, bay leaf, cumin seed, pepper corns and lemon juice.
5. Drain the washed rice and add to the boiling water, cook until the rice is 75% is done (about 6-7 minutes), drain and keep aside.
6. Then in a large pot, add a layer of marinated chicken and add layer of rice.
7. Sprinkle fried onions, cashews, raisins, herbs and add dissolved saffron in milk, then add ghee, rose water, kewra water and put the lid on which is lined with sticky dough for dum.
8. First cook it on high flame for 5 minutes then reduce the flame to low, use a griddle under and cook for 30 minutes and switch off the flame.
9. After 10 minutes its ready to serve.