Chilli Chicken

A Chinese meal is incomplete without an appetizer and may it be vegetarian meal or non vegetarian, chilli paneer or chilli chicken are the most often enjoyed. This is how I prepare this dish at home.

 

For more recipes visit my new blog here > The Spicy Cafe

Ingredients:

For Marination:

• 1/2kg Boneless Chicken cut into bite-size pieces

• 1tbsp Ginger-Garlic Paste 

• Salt to taste

• 1 1/2 tbsp Cornflour

For Sauce:

• 1 tbsp Oil

• 1 tbsp Garlic finely chopped

• 3-4 Green Chillies cut lengthwise

• 2 Dry Red Chillies

• 1 Onion cut into cubes

• 1 Capsicum cut into cubes

• 2 tbsp Tomato Ketchup

• 2 tbsp Green Chilli Sauce

• 1 tsp Vinegar

• 2 tbsp Soya Sauce

• 1 Cup Spring Onion's Green finely chopped

• 1 tsp Freshly Crushed Black Pepper

• 1 tsp Sugar

• Salt if needed

Method:

To marinate the Chicken:

• In a bowl, add chicken pieces, ginger - garlic paste, salt and cornflour, mix them well.

• Marinate for 20 minutes.

To fry Chicken:

• Heat oil in a pan. Now add the marinated chicken pieces to the hot oil and let them cook for about 5 minutes or till the chicken is cooked. (Cooking time over here depends on how big or small your chicken pieces are ). But once they are golden brown around the edges, it's time to take the chicken out.

• Remove the chicken pieces and place them on absorbent paper to drain off the excess oil.

• Now in a saucepan or wok, heat a tablespoon of oil, add finely chopped garlic, dry red chilies & green chillies. Saute for a minute on high flame so that the raw smell from garlic fades away. Do not brown the garlic.

• Now add the cubed onion & capsicum to it and saute them for 2-3 minutes.

• Add tomato ketchup, green chilli sauce, soya sauce & vinegar to the vegetables and mix them well

• Add the fried chicken pieces and mix them well. Add half cup of water and let the sauce boil for about 2 minute on high flame.

• Add crushed black pepper  & salt to taste (add salt only if needed as already the above sauces have salt in it).

• Now  make a cornflour slurry by adding some water to a spoonful on cornflour.

• Add this cornflour slurry to the chilli chicken.

• Add a teaspoon of sugar and chopped spring onion and mix well.

• Chilli chicken is ready.

• Serve it hot as an appetizer.

Note:  1)The above recipe is the dry version of chilli chicken, if you want gravy then add more water to it. 

2) You may also use paneer, tofu or baby corns in case you want to substitute chicken for a vegetarian option. 

But for paneer, tofu and baby corn do not marinate using ginger garlic paste instead use only cornflour slurry and plain flour in equal proportions and deep fry immediately.

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For more recipes visit my new blog here > The Spicy Cafe

Aloo Masala - Spicy Potato Stir Fry Vegetable

When it comes to comfort food, potatoes are the best options ever!!! Prepared this humble vegan dish using spicy, tangy masala which was an absolute delish!!!

Ingredients: (Serves Approx. 3)

• 6 Boiled Potatoes

• 1 Onion finely chopped

• 1 Tomato finely chopped

• 1 tsp Shahi Jeera (Black Cumin Seeds)

• 1 tsp Ginger Garlic Paste

• 1/2 tsp Turmeric Powder

• 1 tbsp Red Chilli Powder

• 2 tsp Cumin Seeds Powder

• 4 tsp Coriander Powder

• 2 tsp Chaat Masala 

• 2 tsp Kasuri Methi Powder (Dried Fenugreek Leaves)

• 1 tsp Sugar

• Salt to taste

• 3 tbsp Oil

• Coriander Leaves for garnishing

Method:

• Heat oil in a pan and add shahi jeera (black cumin seeds), let it sizzle for few seconds.

• Add chopped onion and saute them till they are translucent. Now add ginger garlic paste and cook till the raw smell of ginger garlic fades away. 

• Add finely chopped tomatoes and cook them completely.

• Once onion tomato mixture is cooked,add red chilly powder, turmeric powder, cumin powder, coriander powder  and mix well.

• Now crush the potatoes by hand and add it to the onion tomato mixture. Add salt ,sugar, chat masala and mix well.

• Check the seasoning.

• Cover and cook the potatoes for 2-3 minutes on low flame so that they get nicely steamed.

• Atlast add kasuri methi powder (dry fenugreek leaves powder) and mix well.

• Again cover and cook for 2 minutes.          

• Aloo Masala - Spicy Potato Stir Fry is ready.

• Garnish with finely chopped coriander leaves and serve with your favourite flat bread or with dal rice.

Note: 1) You can use lemon juice or amchur powder (dry mango powder) instead of chaat masala. 

2) You can also use this vegetable in making of masala dosa. It tastes heavenly!!! :) 

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Cabbage Coconut Stir Fry Vegetable

Another version of Cabbage!!! I simply love this vegetable due to its unique feature of blending itself so easily with variety of spices and herbs. 

This time its South Indian Style Cabbage stir fry, light & flavourful served with Roti and Carrot Salad!

Ingredients: (Serves 3)

• 400gms Cabbage cut lengthwise

• 2 tbsp Chana Dal (Cheakpea)

• 1 tsp Oil

• 1 tsp Mustard Seeds

• 1/4th  tsp Hing (Asafoetida)

• 1/4th tsp Turmeric Powder 

• 5-7 Curry Leaves

• 2 Dry Red Chilies

• 1 Green Chilli roughly chopped (Optional)

• 1 tbsp Shredded Ginger

• 3 tbsp Scraped Fresh Coconut (Use desicated coconut incase fresh coconut not available)

• Juice of Half Lemon

• Salt to taste

• A pinch of Sugar (Optional)

Method:

• Wash chanadal and half cook them in boiling water. Drain the water and keep the dal aside.

• In a pan, heat oil and add mustard seeds. Once mustard seeds crackle add hing, turmeric powder, curry leaves, dry red chilies & shredded ginger mix well and saute for 30 seconds so that the raw smell of ginger fades away.

• Now add cabbage along with green chilli (optional) and mix well. Add salt, sugar, half cooked chanadal and mix well. Sprinkle little water over the cabbage to help it cook and avoid sticking to the pan. Cover and cook for 5 minutes on medium flame. Stir once in between.

• Cook the cabbage as per the texture you require, as some like it little crunchy and some like it fully cooked. Once cabbage and chanadal is cooked add the scrapped fresh coconut and cook for another 2 minutes.

• Atlast add juice of half a lemon and mix well.

• Cabbage Coconut Sabzi is ready.

• Garnish with fresh coconut and serve with flatbread of your choice.

Tip: Instead of chanadal you may also use sliced potatoes or skip both of them.

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Butter Paneer

One of the most popular dish in all the Indian restaurants !! Indian Cottage Cheese (Paneer) simmered in sweet, sour, tangy, spicy & creamy tomato gravy, topped with cream and served with Butter Roti or Nan!! 

 

Ingredients: (Serves approx.3)

• 200 gms Paneer (Indian Cottage Cheese) cut into cubes

• 1 Onion finely chopped

• 150 gms Tomato Puree

• 3 tbsp Butter

• 1/2 inch Ginger grated

• 1 Green Chilli cut lenthwise

• 2 inch Cinnamon Stick

• 5-6 Green Cardamon Pods

• 4-5 Cloves

• 5 Soaked Cashew

• Cream (for garnish)

• 1 tsp Kashmiri Red Chilli Powder

• 2 tsp Coriander Powder

• 2 tsp Honey

• 2 tsp Kasuri Methi Powder (Dry Fenugreek Powder)

• Salt 

• Lemon Juice for garnish

• 1 tbsp Oil to fry paneer if needed

Method:

• In this preparation you may add fresh panner cubes or in a tablespoon of oil shallow fry the paneer for better texture.
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• In a blender add soaked cashew and grind to a fine paste.

• In a sauce pan add butter, cinnamon stick, green cardamon pods, cloves, green chilies and ginger. Saute for 30 seconds. 

• Add finely chopped onions and cook till they become translucent. Do not brown the onions.

• Once onions are cooked add tomato puree and mix well. Add kashmiri red chilli powder & coriander powder. Now cook this mixture till oil starts separating from it. 

• Add cashew paste, kasuri methi powder (dry fenugreek powder), salt and honey. Mix everything well and cook for 2-3 minutes. Keep on stirring the mixture as it may stick to the bottom of the pan due to cashew paste. you may used cream instead of cashew paste.

• Now add the panner cubes and mix again. Simmer for 5 minutes.

• Butter Paneer is ready.

• Garnish with cream.

• Serve hot with a flatbread of your choice.

*Squeeze some lemon juice for that extra flavour! 

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Egg Bhurjee - Spicy Scrambled Eggs

One of the most simple but yummiest dish which can be enjoyed at any time of day may it be breakfast, lunch, dinner or as a evening snack with toasted pav or bread! 

Ingredients: (Serves 1)

• 2 Eggs
• 1 Big Onion
• 2 Tomatoes
• 3-4 Green Chilies
• 1 tbsp Butter
• 1 tbsp Oil
• 1 tbsp Garam Masala
• Salt

Method:

• In a pan add oil and butter.

• When oil/butter is hot add chopped green chilles and saute for 30 seconds.

• Now add finely chopped onions and saute on medium flame till onions becomes translucent. This might take 5-7 minutes.

• Now add chopped tomatoes and cook this onion tomato mixture till oil starts separating from it.

• Now add garam masala powder and mix well. Then add eggs and salt .

• Keep on stirring this mixture continuously till eggs are cooked.

• Serve hot with ladi pav or toasted bread.

Misal Pav

Weather is acting weird today, one time its sunny at other its gloomy. For me gloomy climate calls for something hot & spicy meal to munch upon. And what can be better than a bowl of piping hot & spicy misal! I have tried making several versions of this Maharashtrian delicacy and every time the outcome was good. Sharing one the version here.

Ingredients: (Serves approx.3)

For Onion -Coconut Masala Paste:

• 1tsp Oil

• 1 Big Sliced Onion

• 3 tbsp Dry Coconut grated

• 3 Garlic Cloves

• 4 nos. Cloves

• 4 nos. Black Peppercorns

• 1" Cinnamon Stick (Dalchini)

• 1 tbsp Coriander Seeds

• 1 tsp Cumin Seeds

• 2 Dry Red Chilies

For Gravy:

• 1tbsp Oil

• 1 tsp Mustard Seeds

• 1/4th tsp Hing (Asafoetida)

• 1/4th tsp Turmeric Powder

• 5-6 Curry Leaves

• 1 tbsp Ginger Garlic Paste

• 1 Small Onion finely chopped

• 1 Small Tomato finely chopped

• 2 tbsp Red Chilli Powder or as per your preference

• 1 tsp Goda Masala OR Garam Masala

• 100 gms Boiled Sprouted Matki / Moth Beans

• 1/2 Cup Coriander Leaves for garnishing

• Water as per gravy requirement

• Farsan as per your choice and quantity

For Sprouting Matki:  

• Wash and soak matki for 6-8 hours or overnight.

• After soaking, remove the water and wash the matki under running water.

• Drain out all the water from matki completely.

• Once all the water is drained out, take a cotton cloth and place the matki in it.

• Take all the edges of the cloth and tie a knot.

• Let the matki rest in the cloth for 10-12 hours in slight humid environment.

• After 10-12 hours, you will see the sprouts appearing on matki.

Method:

For Masala Paste:

• In a pan add oil and sliced onions. Saute for two minutes.

• Add grated dry coconut and rest of all the ingredients. 

• Saute this masala till onion and coconut cooks and change colour to a golden brown.

• Cool the masala and grind it to a fine paste. Use water if required.

For Gravy:

• Pressure cook matki in 2 cups of water along with a teaspoon of salt & turmeric for approximately 5 whistle or till the matki is cooked.

• In a deep pan, heat oil and add mustard seeds.  Once mustard seeds crackle, add hing ( asafoetida), turmeric powder & curry leaves.

• Add finely chopped onions and saute till translucent. Once onions are translucent add ginger garlic paste and saute till raw smell of ginger garlic fades away. Add finely chopped tomato and cook till tomato is nicely incorporated in onions. Add one fourth cup of water to cook tomatoes if needed. Once the oil starts to appear add red chilly powder and coconut masala that we made early. Mix well.

• Add little water and cook the paste for 5 to 7 minutes or till the oil separates from the masala. 

• Now add the cooked matki and water as per the conistancy of the gravy you require. Normally two cups of water is enough. Now add a teaspoon of jaggery and 1 tsp of goda masala OR garam masala. Add finely chopped coriander leaves and check for seasoning.

• Let this matki come to boil for 7-8 minutes, so that all the spices are nicely incorporated.

• Matki usal is ready.

Assemble the Misal:

• In a deep serving plate, add one serving of matki.

• Pour a ladel full of gravy over the matki.

• Sprinkle finely chopped onions, farsan and coriander leaves.

• Squeeze a lemon wedge over it and serve hot. 

• Misal is ready.

• You may serve Misal as it is or with pav / slice bread.

Tip: You may also add a tablespoon of potato sabzi while assembling.

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Farali Pattice

A perfect blend of sweet sour crunchy and soft pattice prepared specially for fasting days!

Ingredients: (Serves approx. 4)

• 4-5 Potatoes boiled & grated

• 1/4th Cup Fresh Coconut, scrapped

• 2 tbsp Arrowroot Powder OR Varai Flour (Samo Seeds Flour) depending on the moisture of the potatoes.

• 1 tbsp Coriander Leaves chopped (Optional)

• 1/2 tbsp Raisins

• 1/2 tsp Ginger-Green Chili Paste

• 1 tbsp Cashew nuts chopped

• Salt or Rock Salt to taste

• 1/2 tsp Lemon Juice

• 1/2 tsp Sugar 

• Oil for frying

Method:

• For Stuffing: In  a mixing bowl, add scrapped fresh coconut, golden raisins, cashew nuts, salt, sugar, ginger-green chilli paste, lemon juice & finely chopped coriander leaves. Mix well.

• For Outer Covering: In a bowl, add boiled, peeled and grated potatoes, arrowroot powder or samo seeds powder whichever available and salt. Mix well.

• Grease your palm with little oil. Take a golf ball size portion of potato mixture and make a cavity (dent) in center and place a spoonful of stuffing in it. Make sure to seal all the sides.

• In a plate spread some arrowroot/ varai powder and roll the pattice in it for that extra crunch.

• Deep fry the pattice in hot oil till golden brown. Transfer the pattice onto an absorbent paper to drain excess oil.

• Farali Pattice is ready.

• Serve hot with curd.

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Dal Fry

Punjabi food is to die for!! Nothing beats Dal Fry when it comes to simple comfort food!! This restaurant style Dal Fry goes very well with Butter Roti, Butter Nan & Butter Parotha!!! But just a simple plain rice also does magic with this most humble dal!!

Ingredients: (Serves 2)

• 1 Cup Toor Dal (Split Pigeon Peas)

• 1 Onion finely chopped

• 1 Tomato finely chopped

• 1 tsp Cumin Seeds

• 1 inch Ginger finely chopped

• 1 tbsp Garlic finely chopped

• 1 Green Chilli finely chopped

• 1 tsp Coriander Powder

• 1/2 tsp Cumin Powder 

• 1/2 tsp Garam Masala Powder

• 1/2 tsp Kasuri Methi Powder

• 1 tsp Red Chilli Powder

• 1/2 tsp Turmeric Powder

• 1/4th tsp Hing (Asafoetida)

• 2 tbsp Oil / Ghee

• 1 tbsp Lemon Juice

• Coriander Leaves finely chopped for garnish

• Salt as per taste

• Water as per requirement

Method:

• Wash and pressure cook toordal until 4-5 whistle.

• In a kadhai, heat oil. When the oil is hot add cumin seeds and let them sizzle for a minute. Add hing, finely chopped ginger & garlic. Saute till the raw smell of ginger garlic fades away. Add finely chopped onions and cook till translucent. Add chopped green chilli. Once onions are translucent add finely chopped tomatoes, cook till tender.

• Add turmeric powder,  red chilli powder, cumin powder, coriander powder, & garam masala powder. Mix all the masala well, add little water to incorporate the masalas into onion tomato mixture. Saute for a minute.

• Now add the cooked toordal. Add water and adjust the consistency of the dal as per your preference. Add salt and kasuri methi, mix well. Check for seasoning.

• Let the dal boil for 5 minutes on medium flame.

• Lastly add lemon juice and finely chopped coriander leaves.

• Dal Fry is ready.

• This Dal Fry goes very well with Tandoori Roti & Nan.

Bhendi Masala - Okra Masala Fry

Simple yet flavourful Bhendi (Okra) preparation best for some special occasions.

Ingredients: (Serves 3)

• 1/2 kg Bhendi (Okra)

• 1 Onion finely chopped

• 1 Tomato finely chopped

• 4 tsp Red Chilli Powder

• 2 tsp Garam Masala Powder

• Salt to taste

• 1/2 tsp Sugar (Optional)

• 1/2 tsp Amchur Powder (Raw Mango Powder)

• 2 tsp Oil 

• Oil for frying Bhendi

Method:

• Clean and cut bhendi into 1/2 inch pieces and fry them in oil till they are cooked, keep them aside to cool.

• In a kadai heat 2 tsp oil and add finely chopped onion and tomatoes and cook them till they get tender.

• Add the fried bhendi to this onion tomato mixture and stir well. Add red chilli powder, garam masala powder, salt, sugar and amchur powder, mix well.

• Stir bhendi on a medium flame for next 5 minutes till all the masala is nicely incorporated.

• Bhendi Masala - Okra Masala Fry is ready.

• Serve hot with flat bread of your choice.

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Spring Onion Pithla

When it comes to Maharastrian comfort food nothing beats garam-garam Pithla-Bhat with a dollop of lemon pickle. Pithla is a Maharastrian besan curry made in every household. There are numerous ways in which this pithla is prepared. 

The recipe which I am sharing today was introduced to Me by My dearest friend Vidya Shanbhag Thakur!! I never came across this dish and neither thought about such a beautiful combination. Thank you Vidya for this amazing recipe.

Do visit her blog for more scrumptious recipes at https://mysecretplate.com

Ingredients: (Serves 4)

• 2 cups Besan (Gram Flour)

• 3 Spring Onion whites chopped finely

• 5 to 7 finely chopped garlic

• 2 nos. Green Chilles 

• 1/2 to 3/4 cup Spring Onion greens finely chopped

• 1 tsp Mustard Seeds

• 1 tsp Red Chilli Powder

• 1 tsp Cumin Seeds (Jeera) Optional

• 1/4th tsp Turmeric Powder

• 1/4th tsp Hing (Asafoetida)

• 1 tbsp Coriander Leaves

• Salt to taste

• 2 tbsp Oil

• 3 cups Water 

Method:

• In a mixing bowl add 1 1/2 cups of water along with red chilli powder & besan (gram flour). Mix besan (gram flour) well into water and see to it that the batter is lump free.

• In a kadhai heat oil. Add mustard seeds. When mustard seeds begins to crackle add cumin seeds, hing, turmeric powder and  finely chopped garlic. Saute garlic till its raw smell fades away. Then add finely chopped spring onion whites and green chilles. Saute onions till translucent..

• Now add spring onion greens and saute well .Add the besan mixture and salt. Add water as per your requirement for the gravy. Normally this pithla consistency is quite thin. But you can adjust according to you preference.

• Keep on stirring continuously as due to besan this mixture do stick at the bottom.

• Check for seasoning. Add finely chopped cilantro and let this pithla cook on a medium flame till raw smell of besan fades away and mixture becomes glossy.

• Pithla is ready. 

• Serve this pithla with garma-garam rice or bhakri.