Sukha murgh masala

Back in the G-olden days my mom used to make the most amazing dry chicken fry. So I went searching for the recipe as I was feeling nostalgic...but I did not find it .

So, I kept looking and I found another recipes and made it and it was dddddlicious. But fair warning...it takes some time to make this but rest assured, the results are finger locking good

Sukha Murgh Masala (Spicy Dry chicken fry) (SAY THAT 3 TIMES) 

Dry Chicken fry                                             

Ingredients:

1. 2 lbs or so whole chicken cut into 12 or more pieces
2. 1 medium onion crushed (not a smooth paste but a coarse paste)
3. 2 teaspoon ginger garlic paste
4. 2 tablespoons plain yogurt
5. 1 teaspoon each of salt, turmeric, chilli powder, coriander powder, cumin powder, garam masala
6. 1/2 teaspoon mustard seeds
7. few curry leaves
8. 2 tablespoons oil

Marinate the chicken pieces with all the spices except garam masala and salt for 15 minutes. Add yogurt, crushed onions and ginger-garlic paste. Marinate in the fridge for 20 minutes atleast.

Leave it on the counter.

Heat oil in a non stick pan and add the mustard seeds and curry leave to it. Cover and let fry for a couple of minutes or until the mustard seeds start popping.

Add the chicken pieces with all the marinade and cover and fry on medium-medium low flame for 30-40 minutes or until the fry turns brown. Add the garam masala in the last 5 minutes and stir to combine. Serve with white rice and dal

Eggs benedict with yogurt sauce

I love eggs benedict with Hollandaise sauce but once I started looking at the recipe to make it at home, I backed off. The sauce is soooo super high in calories, so I went looking for a substitute sauce and ...I found a yogurt sauce recipe and I made it and ate it and yum yum yum

Yogurt sauce for Poached eggs

Eggs benedict

                                              

Yogurt sauce for poached eggs              

Ingredients:

1. 1/2 cup plain Greek yogurt
2. 1 tablespoon fresh lemon juice
3. 1 teaspoon each of horseradish sauce, boar's head delicatessen style mustard (optional)
4. 1/4 teaspoon salt and pepper to to taste, turmeric, fresh dill (optional)

Mix them all together and set aside until ready to serve

Poach the egg.

Bring a pot of water to gentle boil. Crack an egg into a small bowl and drop it into the water by placing the small bowl touching the water and dropping the egg into the water. Poach for 6-7 minutes. Drain on a paper towel. Serve on a toasted English muffin topped with the yogurt sauce

Quinoa kheer

The other day I was on a health shopping spree and u got a whole pound of quinoa. I was planning to eat it for dinner every night on, need less to say the packet was sitting one my counter unopened for 10 days :)

And then some good news on my professional side and I want to make some sweet and I thought I had some boxed mix for rasmallai and I was wrong . And hence the search for a recipe and stumbling upon this kheer/phirni/payasam/pudding etc with quinoa. It was delicious. Everyone loves it. So give it a try.

Quinoa kheer(Rice pudding without rice and with quinoa...indian style)

Ingredients

1. 1/2 cup quinoa

2. 2 cups milk

3. 1 tablespoon condensed milk

4. 1/4-1/3 cup sugar or sweetener

5. 1 pinch saffron

6. 1/2 teaspoon rose water or cardamom 1

7. 1 teaspoon each of slivered almonds and raisins fried in 1 teaspoon butter (optional)

In a heavy bottomed pan bring the milk with quinoa to a boil and simmer for 10-12 minutes. Add sugar and simmer for 10 more minutes. Add the rest of the ingredients and serve hot/ room temp or cold

Roasted cauliflower hummus

Hummus is great but plain hummus can get pretty boring quite quickly. So I am always looking to make hummus with different flavors. So I found this recipe for roasted cauliflower hummus and I served it with chips on the game day... Serving with pita chips would greatly be appreciated

Roasted cauliflower hummus

Ingredients:

1. 2 cups or about 1/2 medium sized cauliflower cut into florets

2. 2 tablespoons olive oil

3. 1 cup or 1/2 can chick peas

4. Salt and pepper to taste

5. 2 large or 3 medium garlic pods

6. 1 tablespoons fresh lemon juice 

7. 1/2 teaspoon Rosemary (optional)

8. 1 tablespoon roasted sesame seeds or tahini

Heat oven to 400 degrees. Mix the cauliflower with 1 tablespoon olive oil salt and pepper and 2 garlic pods and roast for 20 minutes. Turn once around 10 minutes. Let cool a bit

In a blender blend all the ingredients along with the roasted cauliflower to a smooth paste. Serve with your fav pita chips

Yaya's tomato balls

I was watching the "carnival Eats" program on tv and I don't remember which state's fair it was but one of the most popular item there was Yaya's tomato balls and they seemed pretty interesting . And it was the perfect occasion today...the 50th super bowl.

One great super bowl dish. It was super yummy

Tomato balls ( tomato balls with bread crumbs)

Ingredients:

1. 2 Roma tomatoes chopped

2.2-4 medium mushrooms chopped ( optional)

3. 1/2 teaspoon salt and pepper

4. 1 heaped tablespoons all purpose flour

5. 1 teaspoon garlic powder

6. 1-1.5 cups bread crumbs ( I used home made wheat bread crumbs)

Oil for deep frying

Mix all the indri ends with a light hand until you cN make balls 1-1.5 inches in diameter .

Heat oil in a deep pan and fry the balls for about 4-5 minutes. Serve with tatziki

Chana zoor garam

Chana zoor garam baabu mein kaaya Chana joor garam

Today is such a cold evening and I was craving something spicy and hot and I haven't made this in ages

Chana zoor garam ( dry spicy chickpea snack)

Ingredients

1. 1 Cup Boiled Chickpeas(black)
2. 1/2 Cup Finely Chopped Onions
3. 1 tsp Black Salt
4. 1/4 tbsp Lemon Juice
5. 1 Green Chillies Finely Chopped
6. 1-2 tsp Red Chilli Powder
7. 1/2 tsp Chaat Masala
8. 1/2 tsp Salt
9. 1/2 tbsp Oil for frying
10. Few leaves of Corriander leaves
11. A few strands of freshly shredded Coconut

Soak the dried chickpeas over night and drain them. Use a rolling pin to break up atleast half of the chickpeas.

Heat the oil in a pan and fry the chick peas for 5-7 minutes. Mix all the ingredients together and enjoy hot with a blanket on your lap and favorite show on TV 😊

Southwestern roll

So, this was before Christmas and I went to attend one of neighbor's kids' birthdays and it was a huse family gathering. My neighbor's sis-in-law was there and she made these amazing egg rolls that I devoured. They were just super delicious to pass on.

Ofcourse the recipe is from food networks website and if you have read any of my posts you would know that I never made any recipe exactly. I HAVE TO CHANGE IT

With my Christmas potluck party just days away, I decided that these will be my contribution. And boy oh boy, they flew off the plate like they have wings. You need some effort to make them but the results are a whole lot of compliments

South Western Eggrolls (Eggrolls with black bean filling)

South Western Eggrolls

                                             

Ingredients

• Nonstick cooking spray
• 1 1/2 cups shredded Mexican blend cheese
• 2 cups frozen corn, thawed
• One 15-ounce can black beans, rinsed and drained
• 1/2 of canned chopped spinach, squeezed of all the water
• 2 tablespoons pickled jalapenos
• 4 scallions, chopped
• 1 teaspoon each of ground cumin, coriander
• 1/4 teaspoon cayenne pepper
• 1 1/2 teaspoons kosher salt
•  2 tablespoons plain cream cheese softened
•  2 tablespoons chopped cilantro
• One 16-ounce package egg roll wrappers
• 1 egg, slightly beaten
• Dipping Sauce:
• 
  1  clove garlic, minced
• 1 tablespoons pickled jalapenos, 
• 1 cup loosely packed cilantro leaves and stems, finely chopped
•      1 small ripe avocado or 1/2 if big avocado, 2 tablespoons freshly squeezed lemon juice, 1/2 teaspoon salt, 1 tablespoon chopped mint
  
  
  
  
  

  Directions

  For the egg rolls: Preheat the oven to 425 degrees F. Spray a rimmed baking sheet generously with cooking spray.
  In a large bowl, combine all the ingredients and Stir together, making sure to break up the clumps of spinach.
  Have a small bowl of water ready for moistening your fingers.
  Lay one egg roll wrapper out on a work surface and moisten the edges with your finger. Scoop 1/4 cup of the filling into the center of the wrapper; mound into a 1-inch wide log arranged diagonally across the wrapper, with about an inch of space to the corners. Fold the corners over the filling, gently pressing down on either side to secure the fold. Then, starting at one of the unfolded corners, gently but firmly roll up the egg roll. Place on the prepared baking sheet and repeat until all of the filling has been used.
  Brush the tops and sides of the egg rolls generously with beaten egg. Bake until golden brown all over, 15 to 20 minutes.
  For the dipping sauce:  In a food processor grind all the ingredients into a smooth paste. The consistency should be thick enough to stick to the back of the spoon. It is a dipping sauce afterall.
  
  

  
  
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