Anti cold sweet chicken

                      Anti cold sweet cold

 This recipe is 100% my idea.

Ingredients:

Chicken bone pieces,

Anticold chavanprash(any brand) 2tsp,

Turmeric  1/2tsp,

Ginger/ garlic paste 1tsp each,

1 onion slices,

Green dhaniya chopped,

Red chilli powder 1tsp (optional),

Salt ,

Ghee or oil 3 tsp,

Recipe

1 step: boil chicken in pressure coocker with turmeric powder ,salt,ginger paste,galic paste.

Step 2 : switch off gas after 1 whistle.

Step 3 : in kadhai add 3 tsp Ghee or oil.

Step 4: in Ghee add 2 tsp chavanprash.

Step 5 : add chicken in kadhai and mix well.

Step 6 : if you like sweet spicy taste then add 1 tsp red chilli powder(optional).

Step 7 : mix well till done and switch of the flame.

Serve with onion slices and green dhaniya chopped.

I personally like it hope you also like this recipe.☝

Saoji chicken recipe

                              Saoji Chicken

 

Nagpur is situated in the central India. Its the city with ZERO mile mark. 

It is known for many things - the summer heat, oranges and cullinary delicacies to name a few. 

One such delicacy of Nagpur is the exotic, hot and spicy Saoji food. 

The cuisine originally belongs to a small community "Saoji Community" from Nagpur but with time that distinctive taste of Saoji food has made its place in each nagpurians life. 

The cuisine also called Saoji Waradi is famous for its hot flavours. 

Its irresistible taste gets into your mind and soul once you taste this food. 

It is a must try for all spicy food lovers and those who try will surely get addicted to its taste. 

Saoji food mainly prepared as non-vegetarian chicken and mutton dish is characterized by the oily hot gravy; one can also prepare vegetarian dishes using the same saoji gravy/curry. 

The vegetarians can enjoy Potato, Paneer or Soya Chunk dishes in the Saoji Curry to relish its authentic taste. 

Saoji food, although being very spicy, is not harmful to the body and does not lead to any digestive problems, as the process of cooking has been modified to overcome any health problems.

    The following recipe is shared by Saoji community is from Nagpur!!! 

RECIPE:

Chicken - 1KG (with bone)

Red chilly powder - as per the required hotness

Turmeric Powder - as required

Oil - As required

Onions - 2 large

Pepper corns - 2 teaspoons

Black Cardamoms - 8 to 10

Cinnamon sticks - 5 to 6 (an inch and half in length)

Poppy seeds - 1 teaspoon

Grated dry coconut - 1 small cup

Bay leaves - 2 to 3

Marinate the chicken with 2-3 spoons red chilly powder, 2 teaspoon oil and 1 teaspoon turmeric powder and keep it aside.

1. Saute 2 sliced onions, 12 black peppercorns, 8 black cardmoms, 5-6 sticks of cinnamon and a spoon of poppy seeds (or peanuts if you dont have poppy seeds) till the onions turn brown (on low heat) then add a small cup of grated coconut and fry till the coconut also turns brown.

2. Blend this masala (gravy) in a mixer with a little water to make a fine paste.

3. Heat 3 tablespoons of oil. 

Saute a sliced onion with a couple of bay leaves.

Once the raw onion smell is gone, put in the blended masala (above) and keep on stirring it till the oil leaves separates. 

Then put in some ginger-garlic paste. 

Once that is cooked mix in around 1 to 2 tablespoon of chilly powder(or more if u r brave enough), 1 tsp of turmeric powder and salt to taste. 

You may have to add more oil if required.

4. Add the chicken, cover the vessel, put water on the lid. 

Keep on stirring in between. 

Cook till the chicken is done. 

Then put in as much warm water as the desired consistency. 

Dont make it too runny, The gravy should be hot, spicy and thick with visible oil. 

Thats SAOJI !!! :-)

5. Check for seasoning and stir in a tsp of garam masala.

Serve with bhakri or roti or rice or bread.

Khandeshi Chicken Curry / Kala Masala Chicken

        Khandeshi Chicken Curry / Kala Masala Chicken

 

Khandesh is a region in north Maharashtra.

Its a very simple cuisine,with Kala Masala ( Black masala, its so called,because the roasted spices and dry coconut , gives it a peculiar deep brown black colour) being predominantly used in most of the rassa or amti’s (gravies). 

Its got earthy flavours , and a kick of spice, and most importantly, generous amounts of spiced oil or “Tarri” as they call , floating over each gravy! Its a matter of disgrace, if the guests are served curry without a generous tarri floating!

Served with mostly Bajari (Finger Millet flour roti) Bhakari or Jwarichi or tandalachi(Jowar or Rice Flour) Bhakari , the curries are mostly runny , unlike thick gravies served in northern India. 

The runny gravies are easily soaked in the bhakaris , and can also be eaten with steamed rice.

I have been getting requests for typical Khandeshi Chicken or Mutton Rassa, so I decided to let the secret out for Khandeshi Chicken!

Ingredients

300 gms Chicken , cleaned and cut

1 1/2 tbsp Kala masala

2 tsp Red Chilly Powder

1 tsp Salt

1 small Onion finely chopped

2 tbsp Oil

1-2 cups water

Chopped Coriander for garnish

For Marinade

1 tsp Ginger Garlic Paste

1/2 tsp Salt

1 tsp Turmeric

For Ground Masala

2 Medium Onions sliced

8-10 Cloves Garlic

1 inch Ginger,peeled and chopped

3 tbsp Grated Dry coconut

1-2 tsp Oil for roasting

Method

Step 1

Marinate the chicken with all the ingredients for marinade and keep aside for atleast 30 mins.

Step 2

Heat 2 tsp oil on a hot tawa or girdle and roast ginger ,garlic and sliced onions , till they turn brown , now put off flame and add dry grated coconut and brown it on the remainder heat . Cool and grind to a fine paste , using little water if needed.

Step 3

Heat 2 tbsp oil in a pan or a pressure cooker( i used pressure cooker to cook my chicken faster, but you can use a pan also) Fry chopped onions till translucent. 

Add the ground masala and fry on a low flame, till it starts leaving oil.

Step 4

Now add kala masala,red chilly powder and fry for another min. 

Add marinated chicken and fry. Add 1 1/2 cup hot water to it and mix. 

Add salt to the gravy and cover the lid of the pressure cooker and cook for upto 2-3 whistles.

Step 5

Serve garnished with chopped coriander,accompanied with sliced onions , chillies and Bhakaris! 

Notes: Sometimes, i cook the marinated chicken in advance: 

Heat 1 tsp oil and saute 1 tbsp chopped onion till translucent. 

add the marinated chicken and 1/2 cup water and pressure cook for 2 whistles. 

Use this cooked chicken with the stock ,after frying the ground masala and adding the spices. 

This same process can be done when cooking with Mutton also, only difference,meat shall need extra whistles to cook and an added tsp of Meat masala , along with kala masala.

Pan Fry Tandoori Chicken

              Pan Fry Tandoori Chicken

 

INGREDIENTS

1/2 kg - boneless chicken, cut into pieces

1/2 or 1 - Lime juice

1 tsp - Red Chilli powder or per your taste

2 tsp - Garlic-ginger paste

Salt to taste

Butter and oil to fry

Onion slices for serving

METHOD:-

Marinate the boneless chicken with ginger or garlic paste, lime juice, chilli powder, and salt for a minimum of half an hour.

1:After marinating, cook the chicken till done or till the water dries up. 

2:Then in a frying pan, take a little oil and 1 tablespoon of butter; fry the chicken pieces on slow fire and cover the pan.

3:Fry till slightly brown. Fry on the other side too. 

4:Sever hot with slice onion.

Chicken and Spinach Bread Pizza

          Chicken and Spinach Bread Pizza

  Ingredients 

Chicken mince 300 grams

Spinach leaves (palak) 1 medium bunch

Sandwich bread triangles 8 

Olive oil 2 tablespoons

Onion 1 large

Garlic cloves 4-5 

Dried mixed herbs 1 teaspoon

Red chilli flakes 2 teaspoons

Tomatoes 3 largeTomato 

ketchup 2 tablespoons

Salt to taste

Butter 4 tablespoons

Topping Mozzarella cheese 2 cups

Red chilli flakes 2 teaspoons

Dried oregano 1 teaspoon

Olive oil 4 teaspoons 

 Method 

 1. Preheat oven to 220 C. 

 2. To make sauce, heat olive oil in a non-stick pan. Add onion and garlic and saute for a few minutes. Add mixed herbs, chilli flakes and chicken mince, mix and sauté on medium heat for two to three minutes. 

 3. Add pureed tomatoes and salt, mix, sauté for a minute, cover and cook on low heat till done. Add spinach and continue to cook for another two minutes. 

 4. Add tomato ketchup and salt and mix well. Simmer for two to three minutes till the sauce attains a thick dropping consistency. Remove from heat and set aside. 

 5. Place bread slices on a baking tray, put the tray in the preheated oven and bake till they turn crisp. 

 6. Apply butter and spread the pizza sauce on the slices. Top with grated mozzarella cheese. Sprinkle chilli flakes and oregano and drizzle olive oil on the top. Place the pizzas on a greased baking tray and bake in the preheated oven till the cheese melts. 

 7. Serve hot.