Murgh Shahjahani/ Chicken Shahjahani

Murgh Shahjahani...the name itself sounds so royal and transports you to the Shahi Mughal Era, it's history, art, culture, architecture and the rich culinary legacy they bequeathed to us. According to food historian  Salma Husain, there's more to Mughlai cuisine than the greasy mashup of masala and oil. She says in her recent book which is on Mughal emperors and their food habits that there was a subtelty to the cuisine which is missing in this age' s Mughal fare. Mughal cooking was a riot of colours and fragrances and her book gives an insight to how Mughal cooking evolved from Central Asian blandness to Indian richness. 

This delightful creamy Chicken dish is cooked with aromatic spices,cashew nut  paste ,yogurt and cream which give a nice smoothness to the rich gravy.Shahjahani is a method of cooking where the ingredients are simmered for a long time.This is a famous dish in Agra and every gourmet hotel and  every roadside stall in the gullies near the Taj Mahal offer this speciality and it's a hit.

The internet is full of Shahjahani Murgh recipes and every recipe is different from the other but cashewnuts and yogurt are a common ingredient in every recipe. Thankfully I have stuck to one of my favourite recipe book "Chicken Delight " compiled by the MasterChefs of India and this book has been a saviour since the year I got married. I have churned out succulent chicken tikkas to creamy curries for my guests from this book and the masterchefs have never let me down.

Though the recipe doesn't ask for marination,I personally prefer to marinate the raw chicken with masalas as marinating infuses the flavours and keeps the chicken moist while cooking.

Ingredients

1 kg Chicken,curry cut
5 tbsp Refine oil
2 Bayleaves/ Tej patta
3 (1cm) pcs Cinnamon/ Dalchini
8 Green Cardamoms / Choti Elaichi
2/3 Tsp Caraway Seeds/ ShahJeera
8 Cloves/ laung
1 C onion ,chopped
1 tsp Turmeric Powder
1 tsp Chilli powder
5 tsp Ginger paste
5 tsp Garlic paste
1/2 C Cashewnut Paste/ Kaju paste
 3/4 C Yoghurt ,whisked
1 C Hot Water
Salt to taste
2 1/2 tbsp Cream
3 Eggs ,boiled and quartered
1 1/2 tsp Black Cardamom/ Badi Elaichi Pwdr
A small bunch fresh coriander,chopped


Method

• Marinate the chicken with little turmeric,salt and chilli powder for half an hour.
• Heat the oil in a thick bottomed pan over medium heat.
• Add the Bayleaves,cinnamon sticks,green cardamoms,caraway seeds and cloves,sauté until the spices begin to crackle.
• Add the chopped onions,turmeric and chilli powder,sauté for a minute.
• Add the ginger garlic pastes,fry for 3-4 minutes till the raw smell goes away.
• Now mix in the Cashewnut paste and sauté for  a minute.
• Add the marinated chicken pieces and cook for 10-15 minutes on medium heat.
• Pour in the whisked yoghurt with the hot water and salt( make sure you put only to cater for the masala as the chicken has already been marinated with the salt),cover and simmer for 10 -15 minutes
•  more over low flame.
• Finally when the chicken is cooked add the cream and black cardamom powder and mix.
• Serve garnished with the eggs and chopped coriander.

Orange and Honey Chicken ...a new year special Colab with Oriya Rasoi and A Dollop of that

As we inch closer to the New year 2016, new resolutions are being made,hearts are filled with new hopes ,plans for reaching out for newer opportunities discussed but here I am stuck with my New Year's Eve dinner menu.

Our house guests left yesterday and it's that time of the year in Goa when people are here for merrymaking and celebrating the festive season and invariably all houses are filled with guests,all resorts ,hotels and shacks are jampacked and Goa is bursting at its seams.

For years have been enjoying the new year in Goa ,partying hard but this time as I was getting my house back in order,pondered whether to be in a crowded ,wild Goa or just spend a quiet New Years eve with my parents and sister and her family in Bangalore.

And my kids shrieked in joy when they heard my plans and thanks to a wonderful better half ...he was ready for a drive down to our destination .And so here I am all packed up and ready to spend a peaceful New Year's Eve with near and dear ones.

Have finally planned to make a succulent,skillet Chicken with savory, tangy, honey orange sauce  for the main course.Nothing beats a hearty home cooked meal with the whole family on the table. This recipe yields a moist, juicy and absolutely delightful chicken steeped in an addictive honey orange sauce  and takes just 20-25 minutes to prepare. Serve the scrumptious chicken with steamed rice and enjoy.
Adapted from rasamalaysia but have tweaked the recipe according to our tastes.

You require

1/2 kg Chicken breasts
1 tbsp Soy sauce
1 tbsp refine oil
3-4 cloves minced garlic
1 tbsp Asian cooking wine,optional
1 orange ,sliced round with the skin
1/2 C coloured peppers,sliced thin
1 tbsp parsley ,chopped
1 tbsp sesame seeds
Salt to taste

For the sauce
1/2 C orange juice
3 1/2 tbsp honey
1-2 tbsp chilli garlic sauce
1 tbsp soy sauce
1/2 tbsp lemon juice
Can adjust the measure of ingredients according to your taste

Method

• Marinate the Chicken breasts with soy sauce and wine and salt which has to be added very little as soy sauce has sodium in it.
• Add all the ingredients under sauce and whisk well.Keep aside.
• In a  heated pan or skillet pan fry the chicken on medium heat till well browned on both sides . keep aside in a platter.
• In the same pan add the oil and fry the minced garlic until slightly browned.
• Add the chicken to the pan followed by the sauce.Turn the heat to low and cook the chicken with the sauce till the sauce reduces a bit.....for nearly 7-8 minutes.
• Add the sliced orange roundels and the coloured pepper,cook for 2 minutes and switch off the flame.
• Garnish with sesame seeds and parsley and serve hot.

A very happy new year 2016 and wishing you all an amazing year ahead !!
And please do have a look at my blogger friends posts before leaving my space.
Sweta's Sticky Chicken Bites here.

Parinaaz's White sauce Chicken Cheese croquettes here.

Cauliflower masala curry/Phula Kobi aloo Tarkari

Some things remain fresh in our memories forever,specially the sight and smell of fragrant ,spicy desi curries ...a trip down memory lane.A wave of nostalgia swept over me as I scurried around the house doing everyday errands while the aroma of cauliflower potato curry on the stove, simmering away to glory wafted in the house.

Nostalgia is such a cozy feeling, so I try to revisit my food memories by cooking my Aai' s( maternal grandmother) signature dishes.None of my curries are as good as hers,I lack the patience with which she kept on sautéing the masala till the raw smell would go away and the masala would look a beautiful dark red colour .The love and fondness with which she cooked each and every dish made it more tasty and appealing.Miss her presence around me and this is how I ward off the empty feeling..by cooking dishes in her style..those smells take me back to her kitchen where I would keep on jabbering to her non stop as she whipped up fragrant ,mouthwatering array of dishes.

Food is an indispensable part of our Odiya culture.Odiyas are fond of eating and can spend the whole day in the kitchen cooking .And my Aai was one of those who would be in the kitchen whole day dishing out authentic ,delectable creations with her love and warmth.

This Phula Kobi Aloo Jhola is her style and recipe though she always used masalas fresh ,roasted and grounded that moment and that made her curries more aromatic in comparison to our off the
shelves masalas.Could not learn her garam masala recipe when she was with us ...so my curries do lack her signature touch.

In this curry the cauliflower and potato is pan fried  in mustard oil till half cooked and then added to the cooked masalas.In this curry hot water is added for the gravy.The other alternative which is called a Phula Kobi Aloo Kasaa is cooked without the addition of water and cook the veggies with the masalas and they are a great combo with Puris and Parathas.

You require
01 medium sized Cauliflower ,cut into medium florets
02 medium sized Potatoes,cubed according to the size of the florets
02 onions,grated or pureed or chopped fine
1 tbsp ginger garlic paste
02 tomatoes,chopped
02 green chillies,chopped or slit
3-4 green cardamoms
2 inch cinnamon
3-4 cloves
1-2 bay leaves
01 tsp cumin seeds
1/2 tsp turmeric powder
2-3 tbsp mustard oil
1 tsp Garam Masala powder
1/2 tsp cinnamon powder
1/2 tsp Sugar
1 C hot water
Coriander leaves to garnish
Salt to taste

Method

• Heat 2 tbsp oil in a wok till smoking point ,then add the cauliflower florets and cubed potatoes,pan fry till little brown spots appear on them and they are half cooked and keep aside.
• In the same wok heat the mustard oil the same way,add sugar,add cumin seeds ,bay leaves and the spices or khada garam masalas,add the onion when the spices start spluttering.
• Add the ginger garlic paste and the chillies when the onions are light brown and keep on frying till the raw smell goes off ,add the turmeric powder and the tomatoes and sauté till the masala starts leaving the sides.
• Now add the half cooked veggies and cook for 5 more minutes,stirring in between.
• Add the hot water and salt and cover the curry and let it simmer in medium flame for 7-10 minutes.
• Check the veggies ,if it's cooked to satisfaction then sprinkle the garam masala and cinnamon powder,give one good boil and switch off the flame.
• Garnish with coriander leaves and enjoy with hot steaming rice and dal.

Methi Paneer Malai/Cottage cheese in fenugreek and cream curry

Paneer or cottage Cheese is a staple Indian food that Indian households cannot do without in their meals, a substitute for meat for the die hard vegetarians.Its our favourite Indian Cheese made by curdling fresh  milk in vinegar,lemon juice ,curd or any other food acids.

And in East India paneer is the ubiquitous Chenna ,all sweet dishes in Odisha,Bengal and Assam are made from Paneer.Chenna is a crumbly and moist form of Paneer.Its an ultimate favourite in North India and made with butter or spinach,or peas or stuffed in parathas ,infact innumerable spicy,delicious varieties of paneer dishes.

And cheers to our own desi cheese, it's a hot favourite of my kids. Infact I feel they should wear a " I love Paneer" badge on them.They love Paneer in any form whether it's a paratha or a sandwich stuffing or a curry or a pulao or the easy peasy Paneer Bhurjee .

My today's post Methi Paneer Malai is actually adapted from the recipe Methi mutter malai,chunks of Paneer in a creamy fenugreek based Curry .Compliments well with Rotis,Parathas or Naan.Yummy is the word you would utter after a spoonful of this rich tasty combo.The garnish of fresh cream makes
it tempting and gives a nice touch of subtelty to this delicious paneer dish.

You require

For the Masala paste
2 medium sized onions ,chopped
1 tbsp ginger garlic paste/ ginger and garlic chopped according to 1 tbsp paste
1 big tomato,chopped
2 tbsp chopped cashews,soaked in water
1 green chilli,chopped
1/2 tsp cumin
1 tbsp oil

For the gravy
250 gms Paneer,diced according to the size you want
2 C fresh Fenugreek/ Methi leaves
1 tsp coriander powder
1 tsp garam Masala powder
1/2 tsp turmeric
1 tsp red chilli powder/1/2 tsp if you want less spicy.
1/4 C cream,whisked
1/2 tsp sugar
1 tsp dry fenugreek leaves for garnish
1 C hot water
2 tbsp oil
Salt to taste

Method

• Wash the fenugreek leaves,chop it and add 1/2 tsp  salt,keep it aside for 15 mins and then squeeze out the water.This helps in removing the bitterness from the leaves.
• Take 1 tbsp oil in a pan,add cumin seeds and when it splutters add the chopped onion,fry till transparent.
• Add the ginger garlic and green chillies,chopped or paste,fry till the raw smell goes away.
• Now add the chopped tomato and sauté till the masala starts leaving the sides of the pan.
• Remove from fire and let it cool a little,once warm grind the masala in a mixer with the soaked and drained cashews and a little water added to it.
• In the same pan take 2 tbsp oil and once heated add the chopped and squeezed fenugreek leaves and fry on a low medium flame till they lessen in quantity.
• Add the ground masala paste,the coriander,turmeric and chilli powder to it and sauté till For 6-7 minutes and oil starts releasing.
• Add the hot water,give a nice boil to the methi gravy and let it simmer for 1-2 minutes.
• Now add the whisked cream,paneer,garam masala and the sugar,mix well and switch of the flame.Garnish with dried fenugreek leaves.
• Serve hot with Rotis or Naan and enjoy the rich flavourful curry.

Moroccan chicken with chickpeas and raisins

My bucket list continuously keeps on getting updated,altered,contemplated and rejuvenated.And the recent update to the list is visiting the mesmerising ,awe- inspiring Morocco.Visiting Egypt was a dream of mine from as long as I can remember.Now that Egypt is tick marked Morocco is my dream destination ,a land of kasbahs ,medinas,arid desert landscapes and the very authentic sweet and spicy
Tagines and Couscous.

Moroccan cooking abounds in aromatic subtle spices and intriguing flavour combinations.Most of the dishes are convenient,comfort food as well as delicious and hearty.My blog would soon be flooded with an array of these dishes as I have been cooking these delicacies regularly and would love to blog about the magical flavours of Moroccan cuisine.

This chicken with chickpeas curry is a wonderful dish,though had doubts in adding raisins to it but that's what gave a different twist to the curry.The honey ,lemon zest,cinnamon and paprika impart a sweet as well as spicy flavour to the chicken .A divine combination with a bowl of steamed rice.I have used boneless breasts here but the authentic curry asks for chicken thighs.

You require

2 lbs Chicken,boneless breasts
01 onion,chopped
1 tbsp  minced Garlic
1/2 tbsp cumin powder,
1/2 tbsp turmeric
1 tsp paprika
1/2 tsp cinnamon powder
1 tbsp lemon zest,grated
1 tbsp flour
2 C chicken broth
2 tbsp honey
3/4 C chickpeas,soaked,boiled,drained
3 tbsp oil

Method

• Heat oil in a heavy bottomed saucepan on medium heat.
• Season the chicken with salt and pepper and brown well on both sides and keep aside in a plate.
• Add garlic and onion to the saucepan and sauté till onions are transparent.
• Add the cumin,turmeric,paprika and cinnamon ,stir and cook for a minute.
• Stir in the chicken broth,honey ,lemon zest and flour,incorporate till well blended.
• Add the browned chicken and cook covered for 10-15 minutes.
• Now stir in the raisins and chickpeas and simmer uncovered for 10 more minutes or till the chicken is cooked properly.
• Serve with hot steamed rice .

Mexican Chili Con Carne

From nachos ,tacos,burritos,salsas to margaritas traditional Mexican cuisine is bursting with flavours, texture and spice....a fiesta for the taste buds.We can never get enough of this cheesy, limy,zesty cuisine which is full of corn,beans,fresh herbs,meats and cheese.Garlic, cilantro,Cumin and chilli are the main spices which give a zesty flavour to their dishes.
The Mexican Chili Con Carne is a hit in my household.Its a spicy stew of Chilli peppers and meat and the other ingredients being tomato and kidney beans.The vegetarian version is known as Chili sin Carne and the white meat i.e chicken and turkey version with white beans sans tomatoes is known as White Chili.The Chili con carne is an one pot wonder mostly made with  storecupboard ingredients.A Mexican classic that goes well with a bowl of rice,guacamole,sour cream some lemon wedges and a nice green salad.

You require
500 gms minced lamb or mutton
3/4 C boiled kidney beans
1 big Onion ,chopped
8-10 flakes garlic ,crushed
2 C tomato purée
2 red peppers,chopped roughly
3-4 red chillies,preferably Mexican chilli peppers,chopped
1 tsp dried oregano
1 heaped tsp ground cumin
1 heaped tsp ground coriander
1 heaped tsp chilli powder
2 tbsp chopped fresh coriander
Salt and pepper  to taste
4 tbsp olive oil
1 C water or lamb stock

Method
Heat oil,add garlic and fry for a minute.
Add the onion and fry till translucent .
Add the mince and cook for 7-8 mins till brown .
Now add the tomato purée,the boiled beans ,the red pepper ,chillies and all the spices including the chopped coriander with stalks leaving a little aside for garnish.
Add a cup of water or lamb stock and give it a boil and turn the heat down to a simmer.
Cover it with the lid a little askew for about an hour,stirring in between.
Alternatively pour the mixture in a greased casserole and cover and bake at 150 deg C for nearly 2 hours.
Serve with lemon wedges and coriander sprinkled on the "Chili" as the Americans call this hearty and all time classic dish.
I like my Chili a little dry but the authentic dish is a saucier version and has more gravy.

Sunday style Chicken Curry...a taste of the Past!

Food and nostalgia go hand in hand together.Just the smell wafting from the kitchen is transporting me to those childhood Sundays when my Bappa ( father) would religiously leave the house early in the morning with a bag to the fresh produce market to grab the best,fleshy,tender chicken and to avoid the long queue at the butchers.In his opinion the more the crowd at the butchers the less wasthe chance to get good quality meat.

With the Mahabharata blaring in the TV set in the drawing room my mom would marinate it with curd and spices, to be cooked in an hour. It's funny how nostalgia clouds the mind.The mere sight of the spicy, colourful,bubbling chicken curry on the stove is all that's needed to recall positive, childhood associations you would rather hold on to.Every Odiya household had a chicken or mutton curry sizzling in their pots on Sundays for their larger than life Sunday lunch....infact I call it Sunday style Chicken Curry.

The nostalgia inducing chicken curry or Kukuda Jhola in Odiya is a rich, spicy gravy with big chunks of potatoes and curry cut chicken.It tastes best when pre marinated and the authentic taste comes from the mustard oil used for preparation.Back in our household in Odisha our house help grinds the spices and masalas on a heavy grinding stone called Sila Bata or Sila Pua.I have always felt that 

traditional ways of preparation of recipes imparts much better flavours and taste to the dishes.This 

Jhola goes very well with steamed rice and an Indian salad of cucumber, tomato, onion rings sprinkled with rock salt, pepper and lemon juice.What beautiful, chicken filled, delicious memories!!

You require
1kg Curry cut Chicken
02  Potatoes,cut in big cubes
03 big Onions ,grated or ground
02 tomatoes,chopped
2 tbsp ginger garlic paste
1 tsp cumin seeds or jeera
2 slit green chillies or according to your taste
1 tsp each cumin,coriander and garam masala powder
2 tbsp chopped coriander
2 tbsp mustard oil
3-4 green cardamom or choti elaichi
1 inch pc cinnamon stick or dalchini
3-4 cloves  or laung
2 bay leaves or tej patta
1 1/2 C hot water
For the marinade
3/4 C curd
1 tsp turmeric powder
1 tsp chilli powder
1 tbsp mustard oil
Salt to taste

 Method

• Marinate the chicken with the marinade for at least 1-2 hours before cooking.
• Heat the mustard oil in a wok till smoking point and lessen the flame.
• Fry the potatoes in the oil till light brown and keep it aside.
• Fry the cumin seeds and the whole garam masalas in the remaining oil till it splutters,add the sugar and let it brown.This gives a nice caramelised colour to the curry.
• Add the grated onion,fry till transparent.
• Add the ginger garlic paste and fry till the raw smell goes away.
• Now add the chopped tomatoes and cook till the oil separates or till the masala attains a nice dark brown colour.
• Add the marinated chicken to the masala and cook on medium heat for 3-4 mins and then add the potatoes and fry for 1-2 mins more.
• Sprinkle the coriander and cumin powder and mix thoroughly.
• Add the hot water to the chicken and potato and cover the wok and cook for 5-7 mins more.
• Lastly sprinkle the garam masala and give one nice boil to the curry.
• Turn off the flame and garnish with chopped coriander.
• Serve with steamed rice and enjoy.

Guchhi Dum Biryani(healthy version)

The other day it was already more than 12 in the afternoon when I entered the house after my normal weekly market trips.I had an hour in hand to make a filling ,sumptuous lunch for the foodies in my life.The first question thrown to me when they enter the house is "aaj khane mein kya bana hai?"...so much for taking me for granted!Sometimes I also sweetly reply(if I am in a grrrr kind of a mood)Lauki and Karela...Love the look on their faces :)

I rummaged the fridge  to scoop out something of the previous day but then I was in for utter dissapointment.The packet of mushrooms peeped out from my shopping bags  and before I could put it on the kitchen counter the Sanjeev kapoor's Khana khazana"Accompaniments "drew my attention which was lying on the microwave.And lo and behold! the combo did wonders....I rustled up a delicious Mushroom Biryani within an hour with a Aloo ka raita.The saffron and kewra with the whole garam masalas and the aroma of the Basmati wafted through the whole house when my hubby dear entered for lunch.Seeing the pleased look on his face I knew what was coming and before he could open his mouth I silenced him By saying "Aaj khane mein Karela bana hai"!!!

This is a healthy version of Mushroom Biryani and is made with only 2tsps of oil.I gave the name Guchhi to it as it sounded very Nawabi and a little different.Mushrooms are called Guchhi or Khumbi in Hindi.The Biryani turned out to be amazingly tasty and was relished by all of us.

You Need

Fresh button Mushrooms-15 to 20 medium sized,cut into quarters

Basmati rice   -1 1/2 cups,washed and  soaked for 1/2 an hour

Onions-2 medium sized,sliced long and fine

Ginger-1" pc

Garlic-5 cloves

Fresh corinder leaves-1/4 medium bunch,chopped

Fresh mint leaves      -1/4 medium bunch,chopped

Tomatoes  - 2medium sized,pureed

Skimmed milk yoghurt -1/2 cup,whisked

Saffron-5-6 strands,soaked in 1/4 cup warm skimmed milk

Bay leaf -1

Cloves-4

Green cardamoms-2

Black cardamoms-2

Cinnamon- 1"stick

Mace - 1blade

Oil-2tsp

Red chilli pwdr-2tsp

Coriander pwdr-1 tbsp

Crushed Peppercorns-1/2 tbsp

Cumin pwdr-1/2 tsp

Turmeric pwdr-1/2 tsp

Garam masala pwdr-1/2 tsp

Kewra water(optional)-4-5 drops

Salt to taste

Method

1. Peel, wash and grind ginger and garlic into a fine paste.
2. Boil 4 cups of water in avessel,add bay leaves,cloves the cardamoms, cinnamon, mace and 1 tsp of salt.When the water starts boiling,add rice.
3. Cook for 8-10 mins ,stirring frequently or till rice is 3/4th done.Drain in a colander.
4. Heat oil in anon stick pan,add onions,stir fry on high heat till onions turn translucent.Add ginger garlic paste and cook briefly.
5. Add chilli pwdr, coriander pwdr, crushed peppercorns, cumin pwdr and turmeric pwdr.Stir fry a little and add pureed tomatoes.
6. Continue cooking over high heat till masala is fairly thick.Add yogurt, garam masala pwdr and half the quantity of chopped coriander and mint leaves.Stir well and cook for 2 mins more.
7. Add mushrooms and salt to taste and stir fry on high heat for 2 mins and remove from heat.
8. Arrange the cooked rice and mushroom masala in alternate layers in a biryani handi or an oven proof dish, sprinkling the chopped coriander and mint leaves ,the kewra water and the milk with saffron.Ensure that the topmost layer is of rice .
9. Cover the assembled Biryani with a tight lid and seal the edges with a kneaded Atta (wheat flour) dough.
10. Keep the dish on a tawa or iron griddle and cook on low heat for 10 - 15 mins.Alternatively cook in a pre heated oven at 160 deg C for 10- 15 mins.
11. Break open the seal and serve Biryani immediately with a raita of your choice.

Enjoy!!

Steamed Chicken with tangy Spinach and Mushroom sauce

I feel like ranting and raving to everybody I meet that I have started blogging AGAIN finally!I feel elated, on top of the world today while I am typing my post.Taking care of 3 kids(hubby taken into consideration) is not an easy task but then taking some time out for yourself is everybody's birthright.Though I am not able to read or watch my favourite programs but then I am sure blogging is surely going to give me immense satisfaction at the end of the day.

Today's recipe is steamed chicken with a thick tangy spinach and mushroom sauce.A very healthy dish.Those who cannot have steamed chicken can shallow fry the marinated chicken breast with a little olive oil.The tomatoes impart a tangy flavour and a rich red colour to the sauce.The recipe provided here serves 2 persons.

You will Need:

For the Sauce:

Chicken Breast- 2 Pcs

Onion - 1 medium, finely chopped

Spinach - 1 and 1/2 cup, finely chopped

Mushrooms(button)-6-7 medium sized,sliced

Tomatoes -2 medium sized

Garlic - 5-6 flakes

Olive oil - 1 tbsp

Salt and pepper to taste

Marinade:

Salt and pepper to taste

lemon juice -1 tbsp

Oregano - 1/2 tsp

Method:

1. Marinate the chicken breasts with salt ,pepper,oregano and lemon juice for an hour .
2. Steam the pieces in a steamer for 25- 30 minutes.
3. For the sauce heat some olive oil in a pan, saute the sliced mushrooms .Stir fry till golden.Transfer to a plate.
4. Heat the rest of the oil in the pan,add garlic,fry till light brown.
5. Add the chopped onion,fry till they turn translucent.
6. Add the tomatoes and cook till the oil separates.
7. Now its the turn of chopped green spinach,cook the spinach till a little dry,the water from the spinach imparts a saucy texture.
8. Finally add the sauteed mushrooms with the seasonings.

Check the seasonings and serve the sauce with the steamed chicken or pour generously over it.The recipe is a hit in my household .I normally serve it with garlic bread and some steamed veggies.

Stuffed Chicken Minced Steak with Mushroom Sauce

When I decided to make this dish I had thought it would be extremely time consuming but the whole meal was ready within an hour... the meal comprised of chicken steak with herbed cheese filling ,doused with mushroom sauce and steamed vegetables with rice.This recipe is adapted from Nita Mehta's Non veg Continental collection.90% of cookery books that I own are of Nita Mehta and till date none of her recipes have gone wrong.I learnt Continental cooking from her books and her recipes are modified to suit Indian conditions....keeping in mind the climate,taste and most important easy availability of ingredients.Her recipes have always evoked admiration and praises in my cocktail and dinner parties and I started enjoying continental cooking with confidence.So here's a delicious and hearty meal for chicken lovers!

You need: For Mince Steaks

300 gm boneless chicken breasts or chicken mince
1/2 onion chopped very finely
1 tsp ginger garlic paste
some fresh bread crumbs(remove sides and grind 1 slice of bread in a mixer)
1tsp worcestershire sauce
salt and pepper to taste
For filling:
4-5 tbsp mozzarella Cheese
1/2 tsp dried oregano
1 tbsp fresh parsley or 1/2 tbsp dried parsley
For Mushroom sauce:
1 tbsp butter
3-4 mushrooms finely chopped
1 and 1/2 tbsp flour
1 1/4 cups hot water mixed with 1 stock cube( I used mushroom seasoning cube)
1/2 tsp worcestershire sauce
1 tbsp tomato puree
1 tsp tomato sauce
pepper to taste
Method:1.Grind the chicken to a mince in a food processor for a few seconds...grind the mince if you have ready made mince .
2. Combine everything under steaks and mix well.
3.Mix all ingredients of the filling.
4. Form 6 balls from the mince mixture,flatten each ball and put a tbsp of herbed cheese and shape into a ball and flatten to form 6 steaks.Refrigerate till the time of serving.









5.To prepare the sauce,fry the mushrooms in butter until golden brown,add the flour and fry on low heat until brown.remove from heat and mix the hot water with the stock cube and add to the mushrooms.Add tomato puree and sauce. Return to fire,boil,cook stirring continuously for 3 mins or till thick.Add pepper to taste.
6.To serve heat 1 tbsp oil in a pan and cook the steaks in low heat for 8-10 minutes.Keep turning sides and press the steaks occasionally so that steaks get cooked from inside and also turn brown on both the sides.Transfer the steaks to a serving platter.Pour hot mushroom sauce over them.

Accompany the steaks with steamed veggies and some rice.
I loaded the steamer with veggies and rice while I cooked the steaks and served the veggies with lemon juice ,salt and pepper sprinkled on them.


I loved the sight of herbed cheese oozing out from the steak

Cannelloni stuffed with cottage cheese and spinach

So we meet again!!

This weekend was quite boring as we were restricted to the confines of our apartment.With the temperatures rising and the snow melting there was slush everywhere and with me paranoid about mud and slush there was no chance that i would step out.So finally we languished in front of the TV in our night suits, played scrabble ,completed my daughter's environmental science project, made a waste paper bin for my daughter's room, did some blog hopping and admiring the creativity and made cannelloni for lunch:)). Phew!!
Back in India it was a tedious task for me to go hunting for Cannelloni in the stores,here its a joy to shop for continental stuff, you name it and its there.
Cannelloni is a big pipe shaped pasta or basically large stuffable tubes( courtesy wikipedia).The basic idea is from Nita Mehta's chicken cannelloni but the stuffing has been incorporated by me.The stuffed pasta is layered with tomato sauce and bechamel sauce(white sauce) and baked with a generous sprinkling of mozzarella cheese.Yuummmmmm!!!!Every mouthful leading to sheer bliss.

You need:
5 ready made cannelloni tubes
1 tbsp oil and1tsp salt to cook the pasta
60 gms cheese (mozzarella) grated

For the stuffing:
2 tbsp olive oil
1 tbsp chopped garlic
1 small onion chopped
3/4 cup chopped spinach(i used frozen minced spinach)
1 cup crumbled cottage cheese(paneer)
1/2 cup red bell pepper chopped finely
1/4 cup corn kernels( i used tinned sweet corn kernels)
1 large tomato pureed or equivalent tomato paste
1/2 tsp dried mixed herbs
salt and pepper to taste

For the tomato sauce:
1 tbsp olive oil
1/2 small onion finely chopped
3 flakes garlic crushed
2 medium tomatoes pureed
1/2 tsp sugar
1/2 tsp dry oregano
salt and pepper to taste

For the bechamel sauce:
1 tbsp butter
1 tbsp plain flour
1 cup milk
2 tbsp grated cheese(i use cheddar)
salt and pepper to taste

Method:

1. Boil ready made cannelloni tubes in boiling water with the salt and oil for 7-8 minutes or till done.Read the packet instructions.
2. To prepare the stuffing, heat oil, add the onion and garlic, fry till onion is soft.Add the bell peppers ,corn and spinach and saute for 2-3 minutes.Add the crumbled cottage cheese, herbs,tomato puree, salt and pepper.Cook till the mixture is dry.
3. To prepare the tomato sauce,heat oil ,add garlic,fry till light brown.Add onion and fry till transparent.Add all the other ingredients and boil till slightly thick pouring consistency(not dry).
4. To prepare the bechamel sauce heat butter, add the flour and cook till it has a light brown tinge.Reduce heat and add milk stirring continuously so that no lumps are formed.Add seasonings and cook till the sauce starts coating the back of the spoon.Remove from heat,add cheese and mix well.
5. Stuff cannelloni tubes with the prepared stuffing.
6. To assemble, spread some tomato sauce at the base of the baking dish.Arrange the stuffed cannelloni on it in a single layer.Spread rest of the tomato sauce on it.Then spread the bechamel sauce on it to cover completely.
7. Top it up with grated mozzarella cheese and bake at 180 deg C for 20 mins or till cheese is golden in colour.

Just forget being health conscious for a while and pamper your taste buds!

Chicken stroganoff

Today when I logged into my orkut account in the morning the first scrap that I read was from my school friend Devyani.She wanted me to post a chicken recipe in my blog.I debated what to make for dinner and that too a chicken dish.Dinner at my place is always a light affair,mostly baked or steamed,sometimes just an appetizing soup with a filler like pasta or rice in it and a nutritious salad.I make sure lunch is a proper balanced meal with dal, roti, subzi and curd on the table.Finally I decided on chicken stroganoff minus the butter and cream . The dish is cubed chicken and mushrooms simmered in tomato cream sauce,a little yoghurt is added to the cream to make the dish lighter.I use olive oil to make the dish more lighter and lessen the amount of cream .

So this is for you devyani,this is one of our favourite chicken preparation and a Nita Mehta creation.We had our delicious dinner with steaming hot rice and without forgetting the religious photography of the sizzling pan.Finally the chicken stroganoff is ready to blog about.

You need:
2 boneless chicken breasts ,cubed into 1"pcs
2 tbsp butter
1 small onion finely chopped
100 gms mushroom-each cut into 2 pcs( if big 4 pcs)
1 cup chicken stock or water
1/2 tbsp tomato puree
1 tbsp tomato sauce
1/2 tsp worcestershire sauce
3 flakes garlic chopped and crushed
1 tbsp flour
1/2 cup cream
2 tbsp thick yoghurt
1/4 tsp pepper and chilli pwdr salt to taste
1 capsicum chopped into cubes for garnish

Method:

1. Marinate the chicken pcs in salt,pepper and chilli pwdr for 15 minutes.
2. Heat 1 tbsp butter in a pan, add onion and cook till light brown.Add the mushrooms and cook for 1-2 mins,remove from the pan.
3. In the same pan add 1 tbsp butter and add the chicken pcs,stir fry till well browned on both sides, for about 4-5 mins. Add 1 cup of water and close the lid and simmer for 15 mins.Remove from fire.
4. take out 1/2 cup of chicken stock from the pan.Cool the stock and blend in the flour and mix well.
5. Return pan with chicken to heat.Add tomato puree,tomato sauce,worcestershire sauce,garlic and the fried onion mushroom to the chicken in the pan.Add salt pepper and the blended flour paste.Stir and boil.
6. Whip Cream and yoghurt well so that there are no lumps.
7. Take the pan off the heat,add cream yoghurt mixture and blend well.
8. Add chopped capsicum,heat on low flame and remove when it starts to boil.Serve with steamed rice.

Happy Eating!!