Category Archives: Asian

Chicken Pickle

You may have had many types of pickles – mango, garlic, ginger, lemon, carrot, turnip, cucumber or even onion and many more. But do you know, you can make pickles with chicken too? Yes, you can! So this is for all those “chickentarians ( chicken lovers )” like me who search for chicken in every single dish!

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No Machine Coconut Burfi Icecream

This creamy and crunchy combination featuring the well known and much loved Coconut Burfi in the form of home made creamy no machine ice cream is the best way to beat the heat this summer!

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Katori Chaat – Holi Special Recipe

Well, its finally that time of the year again! Its Holi time! And this festival is all about colors, lots and lots of fun, and of course the drool worthy dishes! Talk about Holi and you are immediately reminded of the sweet Ghujiyas, flavorful Dahi Bade and Chaat , the Pakoras, and the absolutely wonderful Thandai!  So here’s one recipe, that I bet you would love to try this Holi!

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Korean Fried Chicken

You’ve probably had KFC before, but have you tasted this KFC ( that’s Korean Fried Chicken ) Its like adding that extra spice kick to you normal KFC chicken! This chicken is crispy and crunchy from the outside and extremely juicy from the inside!
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Goan Fish Curry

Goan fish curry is the most amazing, delicious and simplest dish from western India. This curry is not only tangy and spicy, but also low in calories and realy easy to make! It is best served with Steamed rice.
Since I had it in Goa last year, I just could not get that deliciousness out of my mind! Although I could not replicate the exact taste, but this twist to the Goan Fish Curry is just as awesome! Check out the recipe below:

Ingredients:
Any fish medium sized with white flesh cut into boneless pieces,
7-8 curry leaves
3-4 tablespoon of coconut milk
1 lemon
1/2 tsp cumin seeds
1 Tbs coriander seeds
1/2 tsp turmeric powder
4 flakes garlic
2 medium sized onions
8 Kashmiri red chillies
medium size lump of tamarind soaked in hot water or Kokum
One freshly grated coconut
Salt to taste
2 tbsp any cooking oil

Preparation:
Marinate the cleaned fish pieces with lemon juice and salt for about 10 minutes.
extract the tamarind pulp from tamarind by mixing it with fingers and straining through a sieve.
Now grind together onions, coconut, garlic, all the remaining masalas and tamarind pulp together in a grinder. add water as required to make a smooth paste.

Directions :
Heat the cooking oil in a pan on medium flame. Add the curry leaves and saute for about a minute. Gently add the masala paste and fry for 5 minutes on medium-low heat. now add water to the fried
masala to desired conistentency of a gravy.  bring it to 2-3 boils. Add some coconut milk at this point if you feel that the curry is too tangy. Add marinated fish pieces and again boil for 10 minutes on medium-low flame. do not cover the pan. remove from flame when fish is done. transfer it to the serving dish and serve it hot with freshly steamed rice.

Chicken Malai Tikka

Chicken Malai Tikka is a flavorful and textured appetizer, where chunks of chicken are marinated in yoghurt and cream and barbequed. Its melt in the mouth texture with the creamy taste is much loved by everyone! Why not treat your Valentine with these wonderful kababs this Valentine’s date night? Here’s the recipe to make your Valentine’s Day really special! Aaandd if you’ve got no Valentine, this chicken will be ready to be your love forever 😉
Ingredients :
Raw Papaya
Boneless Chicken Thighs ( 350 gms )
Corn Flour ( 2 1/2 -3 tablespoon )
Cream ( 5 tablespoons )
Thick curd/yoghurt ( 3 tablespoons )
Mozzarella Cheese / Processed cheese ( 40-50 gm )
Black Pepper ( 2 tsp )
Salt to taste
Cumin powder ( 1/2 tsp )
Ginger Garlic Paste ( 1 1/2 tsp )
Cardamom powder ( 1/8 tsp or a bit more )
Vegetable oil ( 1 tsp )

You will also require :
Wooden Skewers

Directions :
Cut the chicken thighs into bite size pieces and wash them. Gring the raw papa and make a paste out of it. Now marinade the chicken with this paste for about an hour.

This will help tenderize the chicken so that you get that melt in the mouth texture afterwards.  While the chicken is getting marinated, into another bowl, grate the cheese and add into a bowl. Mash the cheese a little with your palms.  Now stir in the yoghurt and mix until you get a smooth consistency ( without any lumps ). If you still feel lumps, heat in the microwave for another 20-30 seconds and stir again. Make sure you dont burn the mixture, just heat a little to make the cheese melt. Let it cool down. To this add the salt, pepper, cardamom powder, cumin powder, cream and cornflour and stir again until smooth. You should get a not too thick and not too runny consistency marinade. If you feel that the batter is too thick, add some oil to this batter.
After an hour, wash the chicken away and dry all the moisture off using a kitchen towel. We need to eliminate all the possible moisture here.
 Now marinade the chicken with ginger garlic paste and some salt for another 20 minutes. After this, add the chicken to the cream mixture and mix well. Make sure you don’t mix too harshly because we have tenderized the chicken and it may break. Soak your skewers in water and leave both of these overnight.
The only step left is to bake these lovely kababs.
Preheat your oven to the highest temperature possible. Arrange your chicken pieces on the skewers and place it over a baking pan. Bake for about 8-10 minutes on broil mode on this side.
  Keep checking in between and if when you see that the chicken is almost done from one side, remove the tray and flip it onto the other side.
The chicken should look something like this when you should flip it. Don’t worry about the marinade dripping off. Bake for another 8-10 minutes on this side on the broil mode again and keep checking in between for when its done.
Serve  hot with some coleslaw for added flavor!
For the coleslaw :
Add half cup shredded cabbage, half cup shredded carrot, half cup chopped spring onions and     a little less that half a cup of chopped coriander into a bowl and mix.
Now to this add 1 tsp of pepper powder, some salt and about 1/8 tsp of sugar.
Squeeze half a lemon on top of the kababs and yes, that’s it. You’re ready to enjoy this irresistable Murgh Malai Tikka!

Mutton Rogan Josh

Rogan Josh, an aromatic lamb dish of Persian origin, is one of the signature dishes from the magnificient state of Kashmir, India. Brimming with flavors, it is spiced with cardamom, fennel seeds, cinnamon and kashmiri red chillies ( where it derives its name from ) and is then slow cooked! Here’s the recipe to this royal and extremely delicious Kashmiri Mutton Curry.
Ingredients :
600 gm mutton
Onions – 2
Garlic – 5-6 pods
3/4 cup yoghurt
2 tbsp ghee
1 tbsp oil
Spices :
1 tsp coriander powder
1 1/2 tbsp kashmiri red chilli powder
1 tsp coriander powder
1/2 – 1 tsp cinnamon powder
1 1/2 tbsp fennel seed powder ( sauf )
1 1/2 tsp dry ginger powder ( sauth )
1/2 tsp pepper powder
3/4 tsp green cardamom powder
1 tsp javitri powder ( mace )
2 tsp kashmiri powder ( I got the Roopak brand from Fresh n Easy in Dehradun )
Mutton masala ( 1 -2 tsp )
Salt according to taste

Directions :
In a wok, heat the ghee and oil together. I used olive oil here.
Make a paste of onions and garlic together and add to the oil once it starts heating.

 Fry the paste until the onions are light golden brown. Do not burn them but they should be light golden brown at the end.
Add your mutton pieces to this and fry for about 4-5 minutes.  This is the reason why the onion paste should not be fried too much on its own, as its anyway going to get browned more with the mutton.
Next, into one cup of water, add all the spices together and mix well.
Add this mixture to your mutton and give it a stir. Add more water to it, about 3 times the mutton. Simmer and let it slow cook on the heat for about an hour and a half to two hours.
The water will keep reducing so you can adjust the consistency according to your preference. The gravy is traditionally, not too thick but also not watery, its somewhere in between.
You will need to check on the mutton every 5-10 minutes. Add more water when the water dries out as the mutton requires a lot of time to get fully cooked. Keep repeating the process until the mutton is cooked properly.  Somewhere in between, around 30 minutes of cooking, add the yoghurt. Some people do not add the yoghurt, but it helps cut down the spiciness a lil bit. Also, taste the curry after about an hour, and add more spices, if you feel the need to. I ended up adding more fennel powder to the curry, but its totally optional.  In the last 20 minutes, add the last batch of water and put a lid on the top. Some water will escape even after putting on the lid as steam from the sides, so add water accordingly.
Your mutton rogan josh curry should look something like this when its properly done.
Well yes, I agree this recipe is a lot time consuming and also requires a lot of work. But trust me, the final outcome will definitely be worth it! Do give it a try!

Chicken Lollipop

Chicken Lollipops- My favorite appetizer whenever I drop by any restaurant! It is a succulent treat that lives upto the name! Also it is a simple to make indo chinese appetizer in which the chicken wings are spiced up and deep fried. Here’s the recipe :
Ingredients :
All purpose flour
Cornflour/ Corn Starch
Chings Szechuan Sauce
Ginger Garlic paste
Salt
Bread Crumbs
Pepper
Chicken Wings
Oil for deep frying
Directions :
1.Shape the lollipops :

Break each chicken wing into two parts at the joint.
You will get one part with one large bone and another part with 2 bones.
Pull out the smaller bone from the part with 2 bones
Take each part and pull back the meat from one end of the bone to the other carefully, making sure that you do not pull the meat completely out.
2. Marinade the chicken 
Wash and dry the lollipops and add ginger garlic paste, salt and pepper. I added 1/2 teaspoon of ginger paste and 1 teaspoon of garlic paste for 5 wings. Also add szechuan sauce to this. Mix it well and make sure all the  chicken is properly covered. Refrigerate for about 3-4 hours.
2. Make a batter
Whatever be the amount, depending on how many chicken wings you wanna eat, add equal amounts of cornflour and all purpose flour. Now slowly add water until you get a medium-thick batter. You should be able to dip your chicken wings in it and get it all covered and it should be thick enough so that it is not runny. Add good amount of szechuan sauce as well.Mix it all well.
3.Deep fry
Heat oil in the pan. Dip the lollipop into the batter and roll it in the bread crumbs. Deep fry on a medium heat until light brown.
​4.
Enjoy your delicious lollipops!
Serve with ketchup/szechuan/sweet chilli sauce and some spring onions.

Hyderabadi Dum Chicken Biryani

This Hyderabadi Biryani is simply the most delicious dish you can have! A family favourite, this dish is rich, flavorful and can be made easily on special occasions as well as for casual dinners.
 Follow the recipe below :
Ingredients :
Chicken legs ( 450-500 grams )
Basmati Rice ( 125-150 gms )
Yoghurt ( 1 cup )
Finely Chopped Coriander ( about 2 cups )
Finely Chopped Mint ( about 2 cups )
Green Chillies – 5
Lemon
Oil ( 1/3 cup )
Fried onions ( 100-150 grams )
Turmeric ( 1 teaspoon )
Ginger Garlic Paste ( 1 tablespoon )
Red chilli powder according to preference
Salt to taste
Kewra water ( 1 teaspoon )
Rose water ( 1 teaspoon )
Saffron strands soaked in milk/water
Ghee/ clarified butter ( 1 tablespoon )
bayleaf – 2
Cumin seeds ( 1 teaspoon )
All spice mix/ garam masala ( 1 tablespoon )

Directions :
For the marinade :
Poke some holes with a fork into the chicken.
Slice some onions and fry until brown and crisp ( but not burnt ).
Into a bowl, add the chicken, yoghurt, garam masala, Ginger garlic paste / some crumbled fried onions, Chopped coriander and mint ( You may also grind them ), salt, turmeric, chilli powder and green chillies. Squeeze half a lemon and mix all together. Refrigerate overnight.

For the rice :
Soak the rice for atleast an hour.
Heat water into a vessel and add the rice along with about 2 teaspoons of oil,salt cumin seeds and 2 bay leaves. Bring the water to a boil. Cook until the rice are 70 percent done. Do not strain.

 For the Biryani :
Into a heavy bottomed vessel, add oil along with 1 teaspoon of ghee and let it heat. Now add in the chicken.

 Over the chicken, add a layer of rice ( drain water from this batch) . Do not add any water to the vessel.  Add a layer of fried onions, saffron soaked in water/milk and about 1/4 teaspoon kewra water on top of this later of rice. Scrape off the remaining marinade and add to the vessel. Now add another layer of rice, then fried onions, kewra water and saffron just as before.
Atlast, on the top, add little ghee/ clarified butter for that extra rich flavour and put the lid on which is lined with sticky dough. ( Notice the dough in the picture )
Cook this on high for about 5-10 minutes. Reduce the flame to low now. Use a griddle under this for even heat transfer. Cook it for about 25-30 minutes more and switch off the flame. Do not take off the lid for about 10 more minutes. You will need to use a knife to cut through the dough for taking off the lid.
 Serve hot with some sherwa/shorba/gravy/salan.

Ramen Crusted Chicken Wings

Navratri is over and so FINALLY CHICCKKKEENNN!! So, I thought two of my favourite foods, Ramen and Chicken! PS: I used wai-wai noodles because the noodles are precooked and spiced. Trust me, you’ll get extremely delicious, juicy chicken and extremely crunchy at the same time!
Ingredients :
All purpose flour
Cornflour/ Corn Starch
Chings Szechuan Sauce ( Optional / You may use any seasoning of your choice )
Ginger Garlic paste
Salt
Pepper
Chicken Wings
Oil for deep frying
YOUR FAVOURITE RAMEN
You can vary the ingredients as per your choice, you still won’t ever go wrong with this.
Directions :
1. Marinate the chicken
Wash and dry the chicken wings and add ginger garlic paste, salt and pepper. I added 1/2 teaspoon of ginger paste and 1 teaspoon of garlic paste for 5 wings. You may also add szechuan sauce to this. Mix it well and make sure all the  chicken is properly covered. Refrigerate for about 1-2 hours.
2. Make a batter
Whatever be the amount, depending on how many chicken wings you wanna eat, add equal amounts of cornflour and all purpose flour. Now slowly add water until you get a medium-thick batter. You should be able to dip your chicken wings in it and get it all covered and it should be thick enough so that it is not runny. Now add the ramen seasoning, some more salt and I love szechuan, so I added a good amount of that as well.Mix it all well.
3. Crumble the ramen and heat the oil.
4. Double Deep Fry
The secret to make chicken extra crispy is to double fry it. Dip the chicken into the batter and deep fry until it is light golden from outside. Take it out and drain on an absorbent paper. Dip it again into the batter and make sure to wipe off extra batter from the chicken. You just need enough batter on the chicken to make the crumbled ramen stick to it. Roll the wing into the ramen and deep fry once again until the ramen has turned goldenish-brown.
5. Enjoy your juicy crunchy delicious wings!