Indian quick and easy recipes
Chicken Bruschetta
Bruschetta (Italian pronunciation: [bruˈsketta]) is a starter dish from Italy consisting of grilled bread rubbed with garlic and topped with olive oil and salt.
I decided to use it on chicken instead of on toasted bread and give it a little Indian touch. This has become one of my family’s favorite iftari this Ramadan.
It is spicy ,tangy and salty all at once. Try this recipe as a starter when the guest arrives and i am sure they will love it.
Prep time : 20 mins
Cooking time : 15 mins
Serves : 4
Ingredients
To Marinade
4 large chicken breasts
1 tbsp ginger garlic paste
1 tbsp oregano
1 tsp black pepper powder
1 tsp red chilly powder
1 tsp garam masala powder
Olive oil for frying
salt as per taste
BRUSCHETTA TOPPING
2 medium size tomatoes
1 medium size onion
1 finely chopped green chilly
1 tsp oregano
1 cup shredded cheese
salt as per taste
Directions || How to prepare Chicken Bruschetta
Trim the excess fat from the chicken breasts and cut each piece into four small piece.
Combine chicken with all the ingredients in a bowl and add salt and pepper.
Mix everything around to make sure the chicken is coated in the marinade. Refrigerate until ready to cook.
Prepare the bruschetta topping.
Finely dice the onion and tomatoes and mix all the ingredients (chillies ,oregano and salt )together in a bowl
Heat a oil separately in a frying pan. Fry the marinated chicken well on both the sides. After frying, remove from heat
and place chicken pieces on absorbent paper or paper towel to drain out excess oil.
Top each piece of chicken with about ¼ cup of the tomato bruschetta topping and about ¼ cup of shredded cheese.
It’s okay if some falls off, you can scoop it onto your plate along with the chicken.
Serve hot and enjoy these yummy bruschetta’s!
Mix dal Pakora/Bhajji
Pakora (Fritter)or Bhajji’s is a famous recipe for Iftar and Ramadan. Pakoras are made in 90% homes at the time of iftar.Pakoray is a very tasty, light weight, and light saltish snack which taste good with tomato ketchup, raita or chutney.
I try to make different pakoras every time , sometimes aloo (potato)pakora, sometimes pyaz(onions) pakora and sometimes palak pakora.This is the first time, i tried this mix dal pakoras. I’m sharing with all this delicious and yummy mix dal pakora.
This is one of the most favorite pakora or you can say bhajji and there are so many sweet childhood memories attached to it. My mom use to prepare these Bhajji’s every tuesday to break her fast 🙂 and I used to wait for tuesday desperately :)Mix dal pakora can also be served at tea time and snacks or even as starters.
Preparation time:15 mins + 4 hours soaking of dals
Cooking time:10 mins
Serves : 4 to 5 people
Ingredients
For The Dal Mixture
2 cup chana dal (split bengal gram)
1/2 cup yellow moong dal (split yellow gram)
1/2 cup urad dal (split black lentils)
1 tsp jeera (cumin seeds)
a pinch turmeric powder (haldi)
2-3 green chillies
1/2 tsp asafoetida (hing)
2 to 3 cloves garlic
1 medium size onion finely chopped
1 cup chopped coriander (dhania)
salt to taste
oil for deep frying
Direction || How to make mix dal pakora
Wash and soak all dals for 4 hours.
Strain water and keep it aside.
In a grinder add cumin seeds,garlic,green chillies,turmeric powder,asafoetida and dal.
Coarsely grind them together.
In a bowl, mix coarsley ground dals,chopped onions ,chopped coriander,salt and mix well.
Heat oil on medium flame and deep fry all pakodas till they turn golden brown and crisp from al the sides.
Serve hot with coconut chutney or any chutney of your choice.
Roohafza mango Custard
Cold Custard is a favorite in everyone’s house during ramadan , this is a must go dessert during this month.
There is a little twist in this recipe as it’s a combination of custard and roohafza which gives a nice texture and taste
and addition of mango cubes adds a delightful taste to it.I love to prepare this in Ramadan,
It is so quick and easy to prepare yet tastes so good and different, especially after iftari prayer when you want something sweet.The best part about this dessert is that you can use any fruit, and as much fruit as you may prefer.
you can also prepare this dessert during parties or get together s to impress your guests with this flavorful and colorful custard.
Preparation time : None
Cooking time ; 10 mins + 2-3 hours refrigerate
Serves : 4
Ingredients
2 tbsp Custard Powder
½ litre Milk 1 cup
½ cup Mango(cubes)
3 tbsp sugar
½ cup Rooh Afza
Direction || How to prepare Roohafza Mango Custard
Heat a cup of milk in sauce pan
Dissolve custard powder in 1 tbsp milk and add this mixture in the warm milk.
Add 1/4 cup Rooh Afza in it.
Pour the content in a serving bowl and refrigerate it.
Once the custard is cold and set,
garnish it with mango cubes ans sprinkle few roohafza drops over it.
Minced Chicken-Spring onions samosa
Homemade chicken samosa – Ramadan special samosa is one of the favorite dish made in Muslim homes for Iftar.
This crisy and cruncy samosa’s can be prepared even with any veggie stuffing like potatoes ,carrots and peas.
Since its a month of ramadan , I prefer using minced chicken(you can even use minced meat instead).It also makes
the best party dishes as its universally loved by everyone 🙂 The un-fried prepared samosas can be refrigerated for a couple of days, this makes it quite easier during Ramadan. An hour before breaking the fast it can be deep fried and can be served warm.And remember one thing at start your samosa might get distorted , but “Practice makes perfect samosa” so never give up 🙂 am sharing the recipe for making chicken samosas with you all, a perfect treat for everyone during Ramadan and on any day.
Have a blessed Ramadan everyone!
Preparation time : 30-45 mins
Cooking time : 10 mins
Serves : 4
Ingredients:
For preparing chicken stuffing
250 gm minced chicken(keema)
1 medium size onion, chopped
1 green chilly finely chopped
1 tsp ginger garlic paste
1 tsp red chilli powder
1/2 tsp cumin powder
1 tsp garam masala powder
1/2 cup finely chopped spring onions
1/2 cup chopped fresh coriander leaves
Salt to taste
For preparing samosa
12- 16 rectangular shape pastry sheet/samosa pattis
wheat or maida 1 tbsp mixed with 1½ tbsp water
Oil to deep fry samosas
Directions || How to make crisy chicken Samosa
For stuffing
1. Heat a nonstick pan, add oil, let it turn hot.
2. Add, onions chopped small, a few pinches of salt, saute till translucent.
3. Add minced chicken to the onions,stir fry for a few minutes.
4. Add gingergarlic paste and green chili,red chilli powder,garam masala powder,cumin powder and saute them well.
5. Stir and cook till water has almost dried.
6. Now add chopped spring onions and coriander leaves.
7. Add lemon juice cook for a minute, remove the pan from the heat, keep aside.
For filling samosa
1.I use the ready made samosa patti sheets, Peel off one by one carefully. Keep covered with clean wet kitchen cloth to keep it damp and avoid drying.
2.Fold as shown in the picture into triangle samosas. Refer video to learn in detail how to fold it. Once the triangle shape pocket is ready , fil in 1 to 2 tbsp of
prepared chicken stuffing into it.
3.Towards the end spread little wheat paste and end sticking the samosa.
4.Keep the prepared samosas covered as well, preferable with wet kitchen cloth for this too.
5.Once all the samosa’s, heat oil and deep fry both sides in medium flame.
6. Fry till the samosas turn golden brown in color.
7. Transfer to a kitchen paper towel.
8. Seve warm along with tomato ketchup or chili sauce or any green chutney.
Notes
Instead of adding all the spices, you could even cook the chicken using store bought meat masala.
The stuffed unfried dough can be refrigerated for a few days, thaw well before frying.
Goan style Pomfret fish curry
Pomfret is an Indian curry recipe originated in Goa inspired from my mom’s kitchen.I am sharing my moms top secret with all of you. I am happy as I believe in sharing.This Goan recipe is prepared from it’s typical Goan ingredients like coconut and spicy red chillies.Hot and sour is the best way to describe this dish.This curry taste best when had with white steamed rice or boiled rice. Some Goan’s even have this curry with pav/bread.
Preparation time : 10 mins
Cooking time :15-20 mins
Serves : 4
Ingredients
For marination
250gm large fresh pomfret,washed and cleaned
1 tbsp ginger-garlic paste
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp salt
For the Curry Paste:
2 medium onions, sliced
Tamarind(imli), soaked in
1 diced tomato
1 tbsp coriander seeds
1 tbsp cocunut grated
2 whole dried red chillies
1 tsp jeera(cumin seeds)
1 and a half cup water
For cooking
4 tbsp vegetable oil
Direction || How to prepare Goan style Pomfret fish curry
Apply salt and turmeric powder,red chilli powder and ginger-garlic paster to the fresh fish and set it aside for an hour.
Place all the ingredients for the curry paste into a food procesor and blend well, adding enough water to make a thick paste.
Take another cooking pan and add the vegetable oil and curry paste and let it cook for 1-2 minutes.
Later add enough water to thin the mixture to a sauce consistency.Add the marinated fish and simmer for 2 minutes.
Transfer the curry to bowl , sprinkle coriander leaves over it.
Serve this hot and sour curry with plain rice / rotis.
Tip
When sautéing fish, you may add other seasonings such as pepper or lemon juice for better taste.
KomalFiesta 