Chicken Nihari

                                                    

Chicken ‘Nihari’ derives its name from ‘Nahar’ which means early morning in Arabic. The recipe I followed says indulgent Nihari stew originated from Nawab’s culture of Delhi, India. In the ancient days stew was served early in the morning right after their prayers.

      I thank +maria nasir  for introducing me to this wonderful recipe. If you’d like to watch a video recipe of this kindly visit foodaholic.biz.  All you need to have is dry spice mix beforehand to make this stew super easy. Serve with steamed rice or Naan/rotis. I usually enjoy this rich, indulgent, spicy stew either for lunch or dinner. This is not the dish for weight watchers as the recipe has more ghee/oil, I highly recommend not to cut down oil as the taste differs.

Ingredients:

500 gm chicken (with bone)

3 tbsp vegetable oil/ghee (clarified butter)

Salt to taste

2 tbsp wheat flour/cornflour (mix flour with 3 tbsp water)

For Spice mix

4 dried red chillies (I used Kashmiri)
1 tbsp corinader seeds

1 tsp black pepper

1 tsp cumin seeds

½ tsp fennel seeds (saunf)

1 dried bay leaf

1 ½ inch cinnamon

3 cloves

2 black cardamoms

1 star anise

1 nutmeg

Pinch of turmeric

Pinch for ginger powder

For tempering

3 tbsp ghee/oil

1 medium onion, chopped lengthwise

Julienned ginger

 

Method:

Step 1:  Heat the skillet, put all spices on it, dry roast for a minute and turn off. Let stand on for one more minute. Grind to fine spice mix.

Step 2:  Heat oil in a thick bottom pan/pot, add chicken pieces and fry for a minute until it’s browned in medium heat.

Step 3: Mix spice powder with half cup of water and pour into chicken and sauté for 2 minutes.

Step 4: Add 3 cups of water, cook covered for 12 to 15 minutes or till water is reduced to half in low heat.

Step 5: Now add wheat flour mix with constant stirring to ensure no lumps are formed. Cook covered for 2-3 minutes.

Step 6: For tempering, heat ghee in small pan, fry onions till light brown and pour it to the chicken nihari, quick stir and turn off. Garnish with julienned ginger and or cilantro. Enjoy!

Note:

Adjust the consistency by diluting with water if it is too thick.

Add some more water for reheating.

As I always say adjust spice according to your taste.

Teriyaki Chicken, Chicken stir-fry with Broccoli

Teriyaki is a cooking technique used in Japanese cuisine in which the meat is boiled or grilled and glazed with soya sauce, sugar and wine. The word ‘Teri’ stands for shine/glaze, ‘Yaki’ means Boiled/Grilled.

      Sauce is sweet, mildly sour and salty used to marinate the meat or directly in cooking. It does bring the glaze on food after boiled/grilled. In the recipe I’ve used minced garlic which is uncommon in traditional Japanese cuisine. The recipe is stir fried chicken with broccoli and corn starch is used to thicken the sauce. Serve it with hot steamed rice or take a fork, enjoy as it is. What are you looking for? Let's get cooking, Oh, YES! Within 20 minutes recipe :) Happy Cooking. 

Ingredients:

1 small head Broccoli, broken into florets

500 gm chicken (boneless)

2 tsp cornstarch

2 tbsp grape wine/rice wine

2 tbsp brown sugar

1/3 cup soya sauce

Salt to taste

For Marinade

1 tsp corn starch

3-4 cloves garlic minced

1 tsp red chili powder

½ tsp black pepper powder (optional)

Method:

Step 1: Mix chicken with marinade in a bowl and keep aside for till other things are ready for about 10 to 15 minutes. In a bowl mix 2tsp corn starch with 2 tbsp water and set aside.

Step 2: Heat ½ tbsp oil in a frying pan and stir fry broccoli for a minute or two in high heat and transfer to plate.

Step 3: Bring the same pan to stove top and heat the remaining oil, add marinated chicken, salt and stir fry, ‘Stir’ and ‘Fry’ for 3 to 4 minutes in medium heat as chicken tends to change color, add soya sauce, corn starch mix, sugar, wine and stir until sauce thickens to desired consistency. Add broccoli, stir till well coated in sauce and turn off. Serve with steamed rice and ENjoy!

Note:

• For alcohol free version, substitute wine with 4 tbsp pineapple juice and 1 tbsp vinegar.
• Authentic Japanese recipe doesn’t use chilli. You may omit for sweet version.

Upma/Vegetable Upma

Upma, made from Semolina, called as Rava/Sooji in India is a traditional South Indian breakfast. This is in our breakfast menu right from my childhood days as it gets done quickly, fuzz free and can incorporate our choice of vegetables. This healthier dish gets done within 15 minutes from chopping board to serving plate once you have roasted semolina in hand.

              My mum roasted semolina beforehand and stored in air tight container box which lasted for a month. But, I usually roast it as and when required. Along with this mouth filling savory dish a sweet, called kesari bath/Semolina pudding is served, This sweet and savory combo is known as “Chow Chow Bath’’ Let me warn you this is very addictive! You will find this in every hotel you could think of in south India, It is not only limited to South India but spread across South Asia.

         Coming to the recipe, dry roast semolina, add chopped vegetables followed by required water to cook semolina and your yummy Upma is ready to serve. Kesari Bath recipe will be updated soon for now Enjoy Upma!

Ingredients:

1+1/2 cups semolina

2 tbsp oil

½ tsp mustard seeds

1 tsp cumin seeds

3 slit green chillies

1 medium onion, cut lengthwise

3 tbsp frozen green peas

½ cup French beans and carrots, chopped

2 tbsp grated coconut (optional)

Half lemon juice (about 2 tsp)

3 +1/2 cups water

Salt to taste

    

Method:

Step 1:  Heat frying pan in low heat, add semolina and saute till aromatic and turn off. Constant stirring in low flame is a must otherwise gets burnt in no time. It takes 3 to 4 minutes. You may also slightly brown it by continuing to fry for 1-2 minutes but do not burn as it tastes awful. Transfer to plate and keep aside.

Step 2: Heat oil in the same pan, add mustard, cumin seeds in medium heat. As it pops up add onion, chillies, and peas, vegetables and saute for 3 to 4 minutes. Add salt and quick stir, add water and bring it to boil.

 Step 3: Carefully pour the fried semolina slowly and consistently with constant stirring to ensure no lumps are formed. Simmer it, add coconut and squeeze out lemon juice and quick stir. Cook covered for 2 minutes and turn off. Let stand for 5 minutes to settle down. Now uncover the lid, mix everything and serve with salad and yogurt and or pickle. You may also serve with dollop of ghee/clarified butter alone or eat as it is.

Note:

• Narrow mouthed cooking pan best suits the dish.
• Quantity of chilies can be varied to suit your taste.
• Vegetables and peas can be pressure cooked and used in the recipe for those who doesn’t like crunch in Upma.

Chicken Patties

                                                    

Are you looking for a guilt free burger? These patties are real juicy, tender, moist and loaded with flavors. In simple, it’s a pack of big Punch! Warm your burger bread with tsp of oil, Place the patty in burger bread, top it off with slice of onion, tomato and spread over tomato sauce and mustard sauce and enjoy the home made, guilt free delicious burger. 

Who doesn't want to try health loaded easy recipe at home which tastes a way better than outside food and the best part is it gets done within 15 minutes which is less than the waiting period once you order from outside eateries.

     Serve juicy hot patties as it is with tomato sauce/Mint chutney with salads on side. Or roll them in your parathas or sandwich them in your favorite bread with lettuce leaves and enjoy every bite!

Ingredients:

3 tbsp olive oil

500 gm grounded chicken

2 tbsp bread crumbs

1 egg

1 green chillies, finely chopped (optional)

1 medium onion, finely chopped

3 clove garlic, minced

1/2 tsp dried oregano

2 tsp chilli powder

1/2 tsp cumin powder

1 tbsp cilantro, finely chopped

Salt to taste

     

Method:

Step 1:  In a large mixing bowl mix all the ingredients except oil. Adjust seasoning to suit your taste.

Step 2:  Divide the mixture into 6 equal parts, give them patties shape of about ½ inch thickness using your left palm and right fingers. Rub your palm with little oil before you start making patties. Transfer them to thin plastic sheet. Repeat the same for rest of it.

Step 3: Heat 1 tbsp oil in a skillet, carefully transfer the patties to skillet and fry for 3 to 4 minutes on each side, flip over and cook till light brown patches start to appear in medium heat. Fry 3 at a time depending on size of your skillet. Serve with burgers or as it is with tomato sauce/mustard sauce/Mint chutney.

Note:

As I always say spices can be adjusted according to your spice level

Aloo Chicken

 Chicken with potatoes

There is innumerous number of dishes one can cook with chicken with little variation based on geographical location, individual tastes and preferences but, the list is endless. It’s always fun to create new recipes with few ingredients around and to balance heat and flavors is all I need to do impress my guests. Having said that what I know is just a tiny part of the crowd, the entire list of recipes is just beyond my imagination.

      Coming to the Aloo Chicken, It is tender, slightly browned, soft and perfectly cooked chicken pieces well coated with spice. Take a mouthful of paratha roll a spice coated potato piece and straight to your mouth, Oh! It tastes divine. Serve hot with parathas/roti or as side dish with steamed rice and dal.

Ingredients:

500 gm chicken (I use drumstick and chicken pieces)

2-3 tbsp oil

2 small potatoes, cubed

2 green chillies, chopped

1 medium onion, finely chopped

2 tsp ginger paste

1 clove garlic, minced
1 ½ tb of tomato sauce

½ tsp cumin powder

1+1/2 tsp chilli powder

Pinch of turmeric

Half lemon juice (about 2 tsp)

Salt to taste

    

Method:

Step 1:  Heat oil in frying

pan, add onion and saute for two minutes, add green chilli, ginger paste, garlic and saute till raw aroma vanish. Add chicken and saute in high heat for two minutes.

Step 2:  Add potatoes, saute in low heat for minute and add 1 cup of water, add chilli powder,salt, tomato sauce and give a stir, cook covered for 10 to 12 minutes, stir in-between to avoid sticking to pan. Add water if required, cook till chicken is tender. In the end water has to be evaporated completely.

Step 3: Sprinkle lemon juice, stir fry for a minute or 2 to lightly brown the potatoes and chicken. Do not burn it is just to bring in smoky flavor. Turn off and enjoy!

Note:

As I always say adjust spices according to your spice level.

Mutton Dopyaza

As the name suggests, 'pyaz' means 'onion', Dopyaza is two times the onion is literal meaning. Here the curry is loaded with slightly browned onion paste and finely chopped onions. Husband simply loves Dopyaza He makes sure to dine at Pakistani restaurant for this droolicious curry.
            I have cut down elaborate procedure from the actual recipe I followed just to make it simple, fuzz free cooking and end result is yummy. *Curry is rich, flavorful, creamy, mildly sweet and oh so good with tender mutton pieces falling of the bones.*  Serve hot with chapati/rotis/your choice if flat bread.

Ingredients

500 gm Mutton pieces (with bone)
4 medium onions
4 green chillies
2 inch ginger
1 tbsp coriander powder
1tsp cumin seeds
1tsp fenugreek seeds
1 tsp garam masala
1/2 tsp of turmeric
2 tbsp ghee(clarified butter)
2 tbsp olive oil
Salt to taste

For marinating
1 1/2 - 2 tsp red chilli powder
1 tbsp lemon juice

Directions

Step 1: Dice 2 onions into 5 large pieces. Chop the remaining lengthwise. Cut 2 green chillies and finely chop the remaining.

Step 2: Marinate mutton pieces with chilli powder, lemon for 30 minutes.

Step 3: Heat 1 tbsp of ghee in deep pan, add cumin seeds, fenugreek seeds, slit green chillies, diced onions, saute till onion turns lightly brown in medium low heat. Transfer to bowl. Once cooled grind it with water to fine paste. Set aside

Step 4: Heat the remaining ghee and oil in the same pan, add chopped chillies, chopped onion and fry till lightly brown in high flame. Add marinated mutton, saute in high flame for 3-4 till dry.

Step 5: Add turmeric, salt, coriander powder, quick stir, add 1 cup water and simmer till dry. Cook covered for 4 to 5 minutes.

Step 6: Add onion paste saute and cook covered for 12 to 15 minutes or till done. Add cup of water if required. Add garam masala and saute for two minutes. Continue to boil for thick consistency gravy. Enjoy!

Note:

As I always say adjust spice according to your spice level.