Chicken Haleem

Haleem is a slow cooked dish consisting of  meat,lentils and broken wheat.It's an Arabic dish that has been introduced to us during the Nizam Rule.

INGREDIENTS
2 Full             Chicken Breasts
1 Cup            Fried Onions
8                     Green Chillies
1 Tbsp          Ginger Garlic Paste
2 Tbsp          Curd
1 Cup            Coriander Leaves
1 Cup            Mint
1/2 Cup        Ghee
Salt to taste
For the Powder
1 Tsp           Chana Dal
1 Tsp           Masoor Dal
1 Tsp           Toor Dal
1 Tsp           Urad Dal
1 Tsp           Moong Dal
1 Tsp           Sesame Seeds
1 Tsp           Cumin Seeds
1 Tsp           Shahi Jeera
1 Tsp           Pepper Corns
5                   Cardamom
5                   Cloves
5                   Almonds
1 Stick         Cinnamon
1/4 Cup       Oats
1/2 Cup       Broken Wheat

PROCEDURE

• Grind all the above ingredients listed in a blender and make a powder.
• Take a pressure cooker and heat ghee & ginger garlic paste and saute it.
• To this add chicken pieces,fried onions,curd,green chillies,chopped coriander,mint,salt and the powder and add water(3 - 4 cups).
• Mix it well and let it cook for 3 whistles on high flame and low flame for 30-40 min and switch it off.
• Now take a masher and mash it on low flame.

• Add few spoons of ghee to it and mix it well.
• Garnish with lime juice,fried onions,cilantro and cashew nuts.

                                                    Serve Hot with a Glass of coke!!!

Drumstick-Egg-Tomato Curry

Serves - 3 People
Cooking Time - 30 Min

INGREDIENTS
2 Sticks        Drumsticks/Munagakaayi
4                    Eggs Boiled
1                   Onion
2                   Tomato
2                   Green Chillies
1 Tsp           Ginger Garlic Paste
1/4 Cup      Curry Leaves
1/2 Cup      Cilantro/kottimira
1 Tsp           Kasturi Methi
1 Tbsp        Chili Powder
1 Tsp           Turmeric Powder
1 Tsp           Coriander Powder/Dhania Powder
1 Tsp           Garam Masala
1 Tsp           Mustard Seeds/Aavalu
1 Tsp           Cumin Seeds/Jeera
1 Tbsp         Oil
Salt As Required

PROCEDURE

• Heat Oil in a pan and add mustard seeds,cumin seeds,green chillies,onions,curry leaves and salt and cook till the onions are cooked.
• Add turmeric and ginger garlic paste and fry till the raw smell goes away.
• Time to add the drumsticks and close it with a lid and cook till they are half done.
• Now add the tomatoes ,chilly powder,coriander powder,kasturi methi and garam masala and cook it till the tomatoes are completely mashed,then add water and boiled eggs and cook it till you get a thick gravy.
• Garnish with chopped coriander.

                                                Serve with Hot Rice or Roti !!!!

Sorakaya Pachadi - Bottle Gourd Chutney

Sorakayi also called as Lauki is 90% water and very easy to digest and drinking the juice of this also helps in weight loss.Eating it in the form of chutney makes it more yummy.

Cooking Time - 20 Min

INGREDIENTS
2 Cup           Bottle Gourd Pieces with skin
1 Tbsp         Chana Dal/Senaga Pappu
1 Tbsp         Urad Dal/Minapappu
1 Tsp           Coriander Seeds/Dhania
1 Tbsp         Cumin Seeds/Jeera

1 Tsp           Mustard Seeds/Aavalu
5                   Green Chillies
2                   Dried red chilli
2 Cloves      Garlic
1/4 Cup       Curry Leaves
1/2 Cup      Cilantro
1/3 Cup      Tamarind (soaked in water)
1 Tsp           Jaggery/Sugar
1 Tbsp        Oil
Salt As Required

PREPARATION

• Take a vessel add 1 tsp oil and add the bottle gourd pieces with the skin  and some salt and saute till the rawness goes away and all the water is evaporated.Keep it aside and let it cool.

• Take another pan with oil and fry Chana Dal,Urad Dal,Coriander seeds,Cumin seeds,green chillies,red chillies,garlic,curry leaves and cilantro.keep it aside and let it cool.

• Now take a grinder and add the dry ingredients and the sauted bottle gourd pieces with tamarind , Jaggery/sugar and salt.Grind till it forms a paste.(Do not add water as the bottle gourd already consists of lot of water).

• For seasoning take a pan with 1tsp oil ,add mustard seeds,urad dal,red chillies and curry leaves and pour this over the chutney.

                              Serve with Rice and a pinch of Ghee and its HEAVEN!!!

Methi Chicken

Methi, also known as Fenugreek is a wonder spice and gives an amazing flavor to your food.Chicken and Methi complement really really well.

Serves - 3 People
Cooking Time - 20 Min

INGREDIENTS
1 LB          Chicken
1 Cup        Fresh Methi
1                 Onion
1                 Tomato
2                 Green Chillies
1 Tbsp       Ginger Garlic Paste
1/4 Cup     Curry Leaves
1/2 Cup     Cilantro
1 Tbsp       Chili Powder
1 Tsp         Turmeric Powder
1 Tsp         Garam Masala
1 Tbsp       Oil
Salt As Required

PROCEDURE

• Heat oil in a cooker and add curry leaves,onions,green chillies ,salt,turmeric powder and saute till the onions change color.

• Now add ginger garlic paste and fry till the raw smell is gone.
• Add chili powder  and tomato pieces and saute for a minute on medium flame.
• Add the chopped methi leaves and saute again for a minute.

• Now add the chicken pieces and combine well.
• Add few tbsps of water and close the pressure cooker.
• After it gives out 1 Whistle, put it in low flame and switch off after 5 min.
• Once the pressure leaves add some garam masala and garnish with cilantro.
• Turn off the heat and serve with rice or rotis.

Spicy Peanut Honey Wings

Serves - 5 People
Preparation Time : 10 Min
Cooking Time : 20 Min

INGREDIENTS
25                    Chicken Wings
2 Tbsp            All Purpose Flour (Maida)
2 Tbsp            Corn Flour                        
1                       Egg
2 Bunch          Spring Onions
1 Tbsp            Garlic Chopped
2 Tbsp            Chilly Flakes
1 Tbsp            Pepper Powder
1 Tsp              Vinegar    
2 Tsp              Tomato Ketchup
1 Tbsp            Soy Sauce  
1 Tbsp            Honey          
1/2 Cup          Roasted Peanut Powder
Oil to deep fry the wings
Salt

PROCEDURE

• Take a bowl add Chicken Wings,All purpose flour,corn flour,egg ,pinch of salt and deep fry them and keep it aside.
• Now take a pan with some oil and add chopped garlic,spring onions,chilly flakes,pepper and salt and fry in medium flame for 3 - 4 min
• In this now add ketchup,vinegar,soy sauce,peanut powder and honey and fry it for a minute.

      Note: You can replace honey with sugar but honey gives a nice flavor and glaze to this recipe.

• Time to add those fried wings into this mixture and toss them till the wings are properly coated and then switch off the flame.

Yummy Juicy Crunchy Crunchy Peanut Wings are ready to be served !!!

Banana-Walnut Raisin-Bread

Serves 4- 5 People
Preparation Time : 20 Min
Cooking Time : 40 Min

INGREDIENTS
1.5 Cup         All Purpose Flour

2                     Eggs
1 Tsp             Baking Powder
1 Tsp             Baking Soda
1 Cup            Cane Sugar
1 Tsp             Vanilla Essence
1/2 Cup         Unsalted Butter
3                     Medium Size Bananas
 1/2 Cup        Chopped Walnuts
Egg Replacer
2 Tbsp          Water
1/2 Tsp          Baking Powder
2 Tsp             Oil

Mix the above ingredients well and add it to the batter instead of egg.

PROCEDURE

• Take a Bowl and beat the butter & sugar until light and fluffy, 3 to 4 minutes,scraping down the sides of the bowl as needed.
• Now beat in the eggs one at a time,then beat in the vanilla and mashed banana.
• With the mixer on low speed,add the flour,baking soda & baking powder and beat for another 3 to 4 minutes.

• Time to add those walnuts & raisins in the batter and mix it with a spatula.
• Now grease the baking pan and pour the batter.Top the batter with some more walnuts

• Preheat the oven to 350 degrees and bake it for 40 - 50 min or a toothpick inserted comes out clean.
• Remove it from the oven and cool it for 20 min.

Freshly Baked Banana Bread can be served with Coffee or milk or have it for breakfast with a granola or yogurt parfait.
         

Egg Puffs

Serves 12 People
Cooking Time: 25 Min

INGREDIENTS
2               Puff Pastry Sheets  (I Use Pepperidge Farm brand)
               Note : You can find them at any local groceries store.

7               Eggs
1               Onions
1 Tbsp     Oil
1 Tbsp     Chilli Powder
1/2 Cup   Curry Leaves
Salt to taste

EGG PREPARATION

1. Boil the eggs and cut them into 2 halves.
2. Take a pan and add oil.Once its hot add curry leaves, onions, salt& fry till the onions turn transparent.
3. Now add chilli powder and fry for a minute on medium flame.
4. Add the Eggs and fry for 2 - 3 min and switch off the flame.

Note: You can replace egg with Paneer/Tofu or Chicken.

PUFF PREPARATION

Remove the pastry sheets and thaw them for 30min.Make sure they are soft before you make the puffs.

• Cut the pastry sheets into little squares and put the onion egg fry on top of.

• Close one of the opposite edges and apply water for the edges to stick.

       Quick Tip: Freeze these puffs for 5 min and then egg wash them.This is how you do it

• Beat an egg and put a thin coating on top of the egg puffs with a brush.This gives a nice coloring and crispiness to the puffs.

• Bake for 10 - 15 min at 400F till the puff rises and gives out a brownish color.

                                              Serve with Ketchup or Mint Sauce.

Pulao/Bagara Rice

Serves 5 - 6 People
Cooking Time : 30 Min

Ingredients

3 Cups        Basmati Rice (Soak it for 30 min)
5 Cups      Water
2                  Onions

8 - 10          Green Chillies
2                  Tomatoes

3/4 Cup     Mint

1 Strand    Curry Leaves

3/4 Cup     Cilantro

2 Tbsp       Ginger Garlic Paste (Homemade)
1/2 Cup      Yogurt

Salt

Ghee/Butter/Oil

Spices

6                 Cloves

1 Tbsp      Shahi Jeera

1 Tbsp      Peppercorns

3                Cardamom

1"              Cinnamon Stick

3                Bay Leaves

2                Star Anise

10              Cashew

Cooking

1. Take a pan add Ghee/Butter/Oil and fry all the spices listed above for 5 min on medium flame.
2. Now add  curry leaves, onions, green chillies(add more if you want it to be very spicy) and some salt. Fry till the onions turn transparent.
3. Add ginger garlic paste to this mixture and fry till the raw smell vanishes.
4. To this you can now add  chopped Mint ,Cilantro & Tomatoes (big pieces), yogurt.
5. Once everything is cooked 40% you can add the rice and water into this mixture.
6. Taste the water and add salt accordingly.
7. Cover the pan with a lid, put it on low flame and cook the rice until the water evaporates.

Note : Soaking the rice before hand will leave the rice more softer and grainy.

              

Spicy Chicken Chipotle Pasta

This is my best attempt at the Cheesecake Factory's Spicy Chicken Chipotle Pasta. Have been a crazy fan and always ended up eating this dish every time I visited Cheesecake Factory. Finally had a chance to research and replicate this yummy recipe !!!

Ingredients

2               Boneless skinless Chicken breast
1 box       Penne pasta
1  Tbsp    Lemon Juice
4 Tbs       Honey
1               Yellow bell pepper
1               Red bell pepper
1/2 Cup    White onion
4- 6           Garlic
2 Cups      Heavy Whipping Cream
3/4 Cup    Peas
2 Cups      Asparagus
1 Cup        Shredded Parmesan Cheese
1 Cup        Cilantro
2-4 Tbs     Adobo Sauce (You can get it at any local store)
Olive Oil

Lets Get Started

• Take a bowl add lemon juice, 2 tbs. of honey, a pinch of salt and pepper. Mix until well blended.
• Next, cut the 2 chicken breasts into bite size pieces and add the lemon and honey mixture & set aside.
• Now break off the end pieces of the asparagus and then cut them into small pieces.
• In a bowl add 1 tbs. of olive oil, a pinch of salt, pepper and mix together.

                             

• On a non stick cooking sheet, spread the asparagus evenly. Put this into your preheated oven. 
• Turn it to roast it evenly on both sides.  When it is done remove it.Set aside for later.

• Now add penne in boiling water. It usually takes about 10-15 minutes to cook.Stir it occasionally.
• Once it's ready drain the cooked pasta , but do not rinse. This allows the sauce to adhere more.

• In a large frying pan , heat 2 tbs of olive oil and add the chicken along with the marinade to the hot pan. Spread the chicken pieces out in the bottom of the pan to cook evenly.
• Do not turn the chicken until it has cooked well on first side because you want the honey to caramelize and turn golden brown.                                    

• Using the same pan heat 1 tbs. of olive oil.
• Add chopped onions and garlic. Saute for a couple minutes until they are soft. 
• Add the chopped yellow and red bell peppers, & 3/4 cup of peas.
• Stir together and cook for about 2 more minutes. Then add your cooked chicken that you set aside.Make sure you get all the juices from the bowl!!!

Now for the can of chipotle peppers. Your going to use just the sauce and not the peppers.

• Modify according to your liking of spiciness. I added 3-4 tbs. I like it spicy. I suggest that you add 1-2 and then taste before you add more.

• Add 2 cups of heavy whipping cream slowly mixing it well.
• Sprinkle in 1 cup of grated parmesan cheese. Stir in and cook for about 5 minutes in order to let the sauce reduce and thicken.
•  At this point if you want it more spicy, add more chipotle sauce or more heavy whipping cream to reduce the spice level. 

                                     

                                      

• Add the pasta to the sauce and the previously roasted asparagus and stir.

                    Sprinkle cilantro over the top and serve. Enjoy with a Glass of Wine !!

                                          

Hyderabadi Chicken Dum Biriyani

Marination: 3 hrs
Prep & Cooking: 1 hr
Serves 5 - 6 persons

Ingredients
1 kg chicken, washed and drained completely
2 large onions, finely sliced
2 tbsps chopped coriander leaves
1 tsp saffron
1/2 cup luke warm milk
salt to taste

For marination:
3/4 cup thick curd/yogurt
8-10 green chillis, make a small slit in them
1 1/2 tbsps ginger garlic paste
1 tbsp red chilli pwd
1/4 tsp turmeric pwd
3/4 tbsp coriander pwd
1/2 cup chopped coriander leaves
3/4 cup mint leaves
lemon juice
1 3/4 tsps salt

Fried onions

Biriyani Masala (I used Banne Nawab)

Ingredients to cook rice:
4 cups Basmati rice
6 cloves
Shahi Jeera 1Tbsp
3 cardamoms
1″ cinnamon stick
3 bay leaves
1 star anise

Chicken Marination

1. Marinate the chicken pieces with the above listed ingredients.
2. Marinate this overnight or at least for 2-3 hrs.                       

Boil Rice

1. Soak Basmati rice for 2 hours.
2. Now in a vessel add the rice and water with the above listed spices,oil,salt and boil till the rice is 70% cooked and drain the water.
3. Water has to be a little salty so that you don't have to add salt later in the rice.                  

Cooking

1. Take a tray & apply little oil all over and arrange the marinated chicken in the tray.
2. Now slowly add the 70% cooked rice on top layer by layer and add mint + cilantro on every layer.After you add all the rice now add fried onions and red color on the top.
3. Tightly close the tray with foil so that no air enters or comes out.
4. Preheat the oven to 350 degrees.
5. Place the tray in the oven  for about an hour.Chicken should be cooked by now.
6. Now mix the chicken and rice gently so the rice doesn't break and cover it again with foil and leave it in the oven for 15 min(we do this so that the water left inside evaporates).

                                           Enjoy it with a glass of Coke and Chips !!!

Nellore Fish Pulusu (Curry)

Ingredients
2-3 Tbsp         Chili Powder
1 Tsp               Turmeric
1 Tbsp             Ginger Garlic Paste
1 Tsp               Fenugreek Seeds
1 Tbsp             Mustard Seeds
2 Strands         Curry Leaves
1                        Onions
1                        Tomatoes
3                        Green Chillies
1                        Raw Mango  
2 Lb ( 1 Kg)    Fish
1/2 Cup            Tamarind
Cilantro To Garnish
Salt To Taste

Fish Marination

1. Take a bowl with fish pieces and add Salt,Chilli Powder,turmeric, ginger-garlic paste and marinate it for at-least 15 min. 
2. Also in a separate bowl soak tamarind. 

Cooking 

• Take a pan with oil and add Fenugreek seeds,mustard seeds,curry leaves,onions & green chilies and fry till the onions are cooked. 
• Now add the tomato and cook till they turn soft. 
• At this point add chili powder and the marinated fish pieces.Mix everything very slowly as u don't want the fish pieces to break. 
• Then add the tamarind paste and raw mango pieces( if u have them) and cover it with a lid. 

• When its almost done add Methi Powder and cover it for sometime. 
• Cook it on low flame till the oil forms a layer on the top and the fish is cooked. 
• Garnish with some cilantro and your yummy Fish Curry (నెల్లూరు చేపల పులుసు) is ready to be served.