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Marathi style chicken rassa/kalvan/curry

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Maharashtrian style chicken ke kalvan/rassa or chicken curry is mindblowing curry which is prepared with onions , grated coconut,tomatoes and special kala masala.This chicken is prepared in famous kala masala(black masala) which is very popular Khandesh region.This ‘khandeshi’ style of cooking is famous in north maharashtra including cities like Dhule,Jalgoan.
I will be sharing the recipe of Kala Masala in my next blog, kala masala is used in many famous curries like rassa or amti.
It’s again one of my favorite recipe from my mom’s kitchen , nothing can beat the taste.
This spicy aromatic chicken gravy is mostly either rice,bhakri’s or chapati’s.Do try this recipe at home and let me know experience 🙂


Preparation time : 15-20 mins
Cooking time : 30-35 mins
Serves : 4

Ingredients

500 gm Chicken cut into medium size pieces and washed thoroughly
1 finely chopped Onions
1 finely chopped tomato
½ tsp Turmeric powder
1 tsp Ginger-garlic paste
Salt to taste
2 tbsp Oil

For chicken masala

2 bay leaf
3-4 black pepper
3-4 cloves
2 medium size Onion
1 tbsp chopped ginger
1 tbsp chopped garlic
2 tbsp Dry grated coconut
1 finely chopped tomatoes
1 tsp garam masala powder
1 tsp marathi kala masala
1 tsp red chilli powder
1 tsp marathi chicken masala
Some fresh coriander
1/2 cup water
2 tsp salt

Direction || How to prepare Marathi style chicken rassa/curry

To prepare chicken stock

In a pressure cooker, heat 1 tbsp of oil. Once oil is hot enough, add finely chopped onion and sauté till it turns golden brown.
Now add finely chopped tomatoes, once the tomatoes gets mixed well,add chicken pieces and salt to taste.
Then add ginger-garlic paste and turmeric powder. Saute till raw smell from ginger-garlic goes away.
Add finely chopped coriander and add around 1 cup of water,put the lid on.Cook until just 3 whistles as chicken doesn’t take long time to cook.

To prepare chicken masala

Meanwhile a big vessel, heat 2 tbsp of oil. Add bay leaves,black pepper,cloves.
saute it well till you get a nice spice aroma and then add chopped onion,salt and sauté till translucent.
Next add ginger,garlic and saute till raw smell from ginger-garlic goes away.
Add coconut slices and saute it till it turns golden brown.
Add tomatoes , red chilli powder,garam masala and marathi kala masala and salt to it.
Add few coriander and turns off the gas.
Add all the roasted masala to the blender and blend it well till smooth paste.

To prepare Chicken Rassa/Kalvan

Add oil and once oil turns hot , add the grounded masala to the oil.
Mix well and cook until oil starts to leave from masala.
Now add boiled chicken pieces and the chicken stock and reduce the heat to low.
Allow curry/rassa to simmer for 10-15 minutes until oil (kat) floats on top.
Switch off the heat. Serve hot with bhakri (jowar roti) or plain rice along with the lemon wedges and onions.

Chicken Vegetables Manchurian

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Chicken manchurian balls is the Indian Chinese cuisine ,its a combination of Chinese seasoning and Indian cooking techniques.
Manchurian is a fried meat balls cooked in chinese manchurian sauce ,these fried balls can be made of any vegetables or chicken
or any other ingredient of your choice.It can be served as a side dish with fried rice or noodles.
I have given it a little twist , prepared the balls with both chicken and vegetables together to make it more healthier.
Watch this recipe step by step and if you like it , please don’t forget to subscribe me on my
you tube channel and also leave back your valuable feedback.

Ingredients

For Manchurian balls

250 grams minced chicken/qeema
1/2 cup carrots finely chopped
1/2 cup cabbage finely chopped
1/4 cup capsicum finely chopped
1/2 cup spring onions
1 tbsp ginger garlic paste
1 egg
1 tsp black pepper powder
1 tsp red chilli powder
2 tbsp corn flour
2 tsp salt little
oil for frying

for Manchurian sauce

1 tbsp chopped garlic
1 tbsp chopped ginger
1 medium onion
2 tbsp soya sauce
1 tbsp chilli garlic paste
2 tbsp vinegar
1 cup water
2 tsp corn flour (3 for gravy)
little salt
2 tsp sugar
few spring onions whites
few spring onion greens
Oil for cooking

Direction || How to make the manchurian balls

Mix chicken with all the vegetables, ginger garlic paste, red chili powder and pepper powder.
Add one large egg ,salt and flour. Mix well. Set aside for at least 1 hour.
Heat oil and deep fry balls on a medium flame until golden.
Drain to a kitchen towel.

Direction || how to make Manchurian sauce

Stir in the corn flour with 3 tbsp water.
Heat pan and add 1 tbsp of oil
Fry ginger garlic ,chili garlic paste until aromatic. fry onions until transparent ,saute it for 2-3 mins.
Add 1 cup of water and let it boil for 1-2 mins, then add corn flour to the boiling water.
Stir the mixture well to avoid any lumps.
When the sauce begins to bubble, add the balls, spring onions and toss.
Cook for 5 to 6 minutes.
If the sauce becomes too thick, add very little water and cook.
Garnish with spring onions and serve it with fried rice.

Braided Chicken Pizza

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Chicken Tandoori Braided Pizza recipe has been shared by one of the lovely mom I know and my dear friend Samra Khan. She is an amazing cook, i just love her food and glad that i am able to share one of her amazing dish.

Do try this recipe and let us know your valuable feedback.

braided-chicken-pizza

Author : Samra Khan

Ingredients

For chicken tandoori filling

Boneless chicken 2 pounds (cut in small cubes)
Yogurt 1/2 cup
1 1/2 tbsp Ginger garlic paste
1 tbsp Red chilli powder
1 tsp Turmeric powder
1 tsp Garam Masala powder
1 tsp cumin powder
1 1/2 tsp chaat masala
4 tbsp lemon juice
Red color
Salt to taste
2 Eggs
1 cup Corn flour

How to prepare || Braided Chicken Pizza

Mix all the above ingredients and Leave it for 2 hours to marinate in the refrigerator
Heat oil in a pan and sauteed the marinated chicken. Once the chicken is done.
Make little space in the pan, put a piece of aluminum foil in it.
Heat a charcoal separately.
Once it turned red put it on the foil and drop some oil on it and cover it immediately.
Let the smoke stay inside the pot.
It will give the smoky taste to the chicken.

For pizza

Preheat oven to 425 degrees F
I used the pillsbury pizza crust available at the grocery stores.
Unroll 1 can (8 oz) Pillsbury pizza crust onto paper
-lined or directly on ungreased cookie sheet.
With fingers, pinch seams and perforations to seal.
Using fingers or rolling pin, press or roll dough to form 14×10-inch rectangle.
Spread 1/3 cup marinara sauce lengthwise down center of dough.
Top with 1/2 cup shredded cheese and desired amount of tandoori chicken.
With pizza cutter, cut dough into strips on both sides of toppings.
Fold 1 strip up over toppings; fold 1 strip from opposite side over first strip.
Repeat to form a braided appearance.
Mix butter, chopped garlic and dry parsley or italian seasoning in a bowl and brush it on the braid.
Bake 16 to 18 minutes or until light golden brown.
Remove from cookie sheet to cutting board.
Cut into slices serve warm.

Masala fried Baigan/Vangi(Eggplant)

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IMG_7584Baigan known as Vangi in marathi or Eggplant in english . Masala fried baigan is a very common dish all over India.
My kids and husband both are not fond of baigan so I thought of trying something new with it,which can attract them 🙂 hence I scooped the fried Baigan’s with curd/dahi and it turned out to be yum yum yummy.
You can serve your family this dish as a snacks or a side dish with dal and rice.
Trust me your family will surely enjoy it especially kids as curd(yogurt) is every kids weak point or you can say “favorite” 🙂
Prep Time : 10 minutes

Cook time : 15-20 minutes

Serve : 4

Ingredients for Fried Baingan
1 large Vangi/Brinjal(eggplant) round
1 teaspoon Coriander powder
1/4 teaspoon Asafoetida (hing)
1/4 teaspoon Turmeric powder
3/4 teaspoon Red chilli powder
2 tablespoons Gram flour (besan)
1 teaspoon chat masala
Salt to taste

Oil for shallow frying
Hung yogurt and green coriander for topping
Direction || How to prepare fried Baigan/Vangi.
Cut brinjal into thick slices. Make criss-cross incisions on them. Sprinkle salt on both sides and rub well.

Put coriander powder, asafoetida, turmeric powder, red chilli powder ,gram flour and chat masala in a bowl and mix well.

Coat the brinjals with the mixed powder and dust the excess powder.

Heat oil in a non-stick pan, add brinjals and shallow-fry for two-three minutes on each side or till they become golden. Drain on absorbent paper.

Arrange them on a serving plate ,top it with hung curd and coriander leaves and serve hot.

Prawns curry Goan style

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Prawns curry

 

Prawns(Jheenga called in Mumbai) is an Indian curry recipe originated in Goa and i got inspired from my mom’s kitchen.

 
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.

 

Ingredients

500g large fresh prawns, peeled and cleaned.
1 tablespoon turmeric powder.
1/2 cup coriander leaves , chopped
vegetable oil
Salt to taste

For the Curry Paste:

4 tbsp vegetable oil
2 medium onions, sliced
Tamarind(imli), soaked in
30 g (1 oz) 1/4 cup water for 5 minutes
1 diced tomato
4 tsp coriander seeds
1 cup cocunut grated
5 whole dried red chillies
4 garlic cloves, crushed

Directions || How to prepare Prawns curry goan style

Place all the ingredients for the curry paste into a food procesor and blend well, adding enough water to make a thick paste.
Apply salt and turmeric powder to the fresh prawns and set it aside for 5 – 10 minutes.

Heat the oil in a large frying pan and add the prawns ,saute it for around 5 minutes.

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 prawns and simmer for 5 minutes.

Transfer the curry to bowl , sprinkle coriander leaves over it.

Serve this hot and sour curry with plain rice / rotis.

Tip

When sautéing prawns , you may add other seasonings such as pepper or lemon juice for better taste.