Chicken Dry Fry

Chicken Dry Fry is a great recipe and delicious also with lot of spices but with sticky gravy. In this recipe I avoid using medium or big pieces of chicken as the masalas do not get into the chicken pieces, so I use small pieces. This is for me is the easiest recipe of chicken with great taste.

CHICKEN DRY FRY

Servings: 4 to 5

Ingredients:

Chicken – 750 gms, cut into small pieces
Tomato – 2, finely chopped
Onion – 2, finely chopped
Ginger/ Garlic Paste - 2 tbsp
Curd - 1 cup
Green chillies - 3
Curry Leaves – 1 small bunch stem

Garam Masala powder - 1 and 1/2 tbsp
Chicken Masala powder - 1 tbsp
Red Chilly powder - 1 tbsp
Turmeric powder - 1/2 tbsp

Coriander powder – 1 tbsp
Salt – as per your taste

Mustard Oil – 3 to 4 tbsp

Preparation:

Clean and wash the chicken pieces. I prefer to cut the chicken into small pieces. You can cut as per you want. Make sure you drain all the water from the chicken pieces after cleaning, else plenty of water will come out while you cook the chicken and it will spoil your effort.

Add half  cup of curd and ginger/garlic paste with the chicken pieces and marinate for 1 hour by keeping it in the refrigerator. 

Marinated Chicken

After 1 hour take out the marinated chicken from the freeze and allow the temperature to come down at room temperature.

Heat oil in pan. Add curry leaves, green chilli, chopped onions and tomatoes. Fry them all for few minutes till the tomatoes and onions get properly cooked.

In a bowl take rest of the curd,, add chilli powder, turmeric powder, coriander powder, chicken masala powder and mix them well with the curd. Pour the curd masalas mixture into the pan and mix well altogether. Fry for a minute till the masalas cooked well.

Then add marinated chicken into it, mix well.

Add very little water, not more than half cup. Remember if you see water is coming out from the chicken, then you don't need to add extra water.

Mix well in medium flame and cook the chicken till the gravy gets dry.

Once the gravy gets dry, your Chicken Dry Fry is ready to serve.

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Phaldari Veg Sheek Kebabs

Today I will share a unique Phaldari Veg Sheek Kebabs, which is a vegetable sheek kebabs, Green Bananas are to be boiled and removed from the water, as if you keep them into the water, it will absorb lot of moisture. After separating the skin, soak the bananas with the help of a cloth, grate the bananas and with different spices and finely chopped veggies. Remember, if you add whole corns without chopping them finely it would create problems for you to make the kebabs.

PHALDARI VEG SHEEK KEBABS

Servings: 4 to 5

Ingredients:

Green Bananas – 2

Green Chiili – 2 tbsp, finely chopped

Coriander leaves – 2 tbsp, finely chopped

Cumin powder – ½ tbsp, dry roast the cumin seed and make the powder

Fresh Corn – ½ cup, finely chopped

Carrot – 1/4^th cup, finely chopped

Raisin – 3 tbsp, finely chopped

Beans – 1/4^th cup

Cashew nut – 23 tbsp, crushed

Paneer – ½ cup, grated
Butter - 1/2 tbsp

Garam Masala – ½ tbsp.

Chilli powder – 1 tbsp

Chat Masala – 1 tbsp

Rice Flour – 1/4^th cup

Salt – as per taste

Can use any vegetables you like, but make sure you use it raw, or if you boil, them remove the moisture completely.

Preparation:

Grate the bananas.

Mix all the ingredients and knead it as you are making a dough. Mix continuously for more than 5 minutes to make a fine, soft dough.

Now, add grated paneer and butter. The benefit of mixing paneer and butter is to make the kebabs soft and juicy. Check my Video Presentation to understand properly. 

To check this, you can take little bit of the mixture and press this with your hand to make any shape. If the shape remains and doesn’t crack, then it is done.

Still if you think, there is moisture, you can add little bit of maida (wheat flour) as it absorbs the extra moisture.

Once your mixture is ready, spread the mixture equally on the skewers or sheeks and press lightly them from top and bottom to make a nice kebabs shape.

You can dip your palm in water to do the shaping.  

Then slowly pull the kebabs out of the skewers and place them in medium hot oil for shallow fry.

Once the Phaldari Veg Sheek Kebabs is ready, sprinkle some chat masala and add lemon juice on it.

Serve hot with green chutney or red chilli garlic chutney.

Sweet Palm Fruit Vadas

Palm fruit has been found in many forms specially in India and in other Asian counutries.. During early summer palm seeds are being sold throughout the market and in late summer the riped palm fruit is available which is juicy with fibrous outer layer. Palm fruit is healthy and rich in vitamins – like A, B, C and also full of minerals as – potassium, iron, calcium, phosphorous and zinc.  

The palm juice is used to make pancakes, sweets, kheer, snacks (vadas) and many more and Bengalis are expert in preparing many verities from the yellowish juice that is obtained from the ripe palm fruit. 

Bengalis are expert of making various sweet dishes from the yellowish fluid or juice obtained from ripe palm fruit. The only tough thing is to get the juice out of the kernels, but it is worth doing this hard work as you will really enjoy the taste on every bite of this Sweet Palm Fruit Bora. 

Amongst all other recipes the famous preparations are Taler Bora or Vada (তালের বড়া), or Taalkheer (তাল ক্ষীর), which is basically a combination of palm fruit juice with milk and sugar.

SWEET PALM FRUIT VADAS

Servings: 8 to 10

Ingredients:

Ripe Palm Fruit - 1

Sugar - 1 cup, or as per your taste

Flour - 2 cups

Mustard Oil - for deep frying

Preparation:

Take out the top portion of the palm fruit. The brown skin to be peeled off to get the yellow ripened fibrous layer. Now separate the kernels (edible center within the hard shell), normally you will find 3 to 4 kernels.

Soak them in water for 1 hours, to make the kernels juicy and it also helps you to remove the juice.

To remove the juice, squash the kernels on any hard plastic or metal plate with lot of holes in it, keeping a bowl below the plate. So when you start rubbing the kernel on the plate, the juice will easily come out and gather in the bowl.

Once the juice is collected, add flour, sugar into the juice. Mix them well by stirring continuously with your hand. Check the consistency of the mixture as it should be thick enough, if not then use some more flour as the mixture should have dropping consistency. Taste it, add sugar if required. To check the consistency see my video.

Heat sufficient mustard oil in a deep thick bottomed frying pan.

Drop the mixture with a spoon, or best you can use your hand to make small round vadas.

Deep fry them properly till they becomes deep brown. Remove them and keep them on paper towel to soak extra oil

Enjoy the Sweet Palm Fruit Vadas. You can keep this vadas for 3 to 4 days without refrigeration. 

Chicken Sheek kebabs

Sheek Kebabs can be made with any kind of meat. You can make it with lamb meat, beef, chicken or any kind of meat. Please do remember, moisture is the enemy of any kind of kebabs. So, remove moisture as much as you can from the meat. Secondly, the most important thing to make kebabs is to add fat. If you add fat to your minced meat, it is going to be juicy, otherwise the kebabs will become dry. So, do not use lean meat, the best way is to cut the chicken pieces and then add extra fat into the chicken pieces, so when you blend the meat, the fat is helps to make the kebabs juicy. Another important part is that, to make a fine smooth paste, you need to add the ingredients in dry state.

The beautiful part of this chicken mince mixture is that you can use it in Koftas or turn this mixture to make burger or in many other ways.

So, today I will brief you about Chicken Sheek Kebabs.

CHICKEN SEEKH KEBABS

Servings: 5 to 6

Ingredients:

Chicken (boneless) – 250 g, with extra fat

Garlic – 5 to 6 cloves

Ginger – 1 inch size

Garam Masala powder – ½ tbsp

Coriander powder – ½ tbsp
Chilli Flakes - ½ tbsp

Fried Onions – ½ cup

Cheese – ¼ th cup, grated

Green Chilli – 1 tbsp, finely chopped

Coriander Leaves – 2 tbsp, finely chopped

Egg – 1

Salt – as per taste

Olive oil – for greasing
Metal or Bamboo Skewer – 2 to 3

Preparation:

In a bowl add all the ingredients, expect egg, salt and oil. Mix all the ingredients.

Put the mixture in a mincer and mince for once.

Take out the half minced chicken mixture and put them in a bowl, add salt, half of egg (full egg can be added if you increase the chicken quantity). Mix well altogether. The reason of adding egg is mainly because of making the chicken mince juicy.

Again put the mixture into the mincer and mince once more to make a smooth fine paste. Remember, other than chicken, for lamb or beef, you need to mince at least 3 times to get the fine paste.

Take the skewers, grease it with olive oil, with spread equal amount of chicken mince mixture on the skewers, press them lightly from top and bottom to make a nice shape of kebabs.

Put them into the micro oven in grill mode at maximum temperature for 15 minutes.

Remove them from the oven and turn it to other side and again put them in the oven for few minutes or you can use outdoor barbeque grill till it is properly done.

For those, who do not have skewers or seekh in their home, we have the solution for this to make the same juicy tasty kebabs.

Take a wooden or metal spoon, apply little bit of oil on it and spread chicken mince nicely on the narrow rod like area, press from top and bottom to make a good shape.

Pull them out form the spoon carefully and place them slowly into the hot oil for deep frying.

Remember, as this kebabs cook really fast, so you need not to fry for longer time.

Now, sprinkle some kebab masala over the kebabs and add lime juice.

Serve this juicy, yummy Chicken Sheek kebabs with red chilli garlic sauce.

Tips: 

To make Chilli Flakes, you need to take 10 to 12 dry red chilli. Remove the stems and the seeds and add them into a blender. Blend them well. Your Chilli Flakes is ready. You can preserve it in a air-tight jar.  

If you are using the Bamboo Skewers, you need to soak the skewers in water at least for half an hour.

If your Chicken mince gets little bit soft and holding your seekhs or skewers, then add some bread crumbs (not too much), mix them nicely. The bread crumbs will immediately absorb the extra moisture. But usually bread crumbs is not used to prepare sheek kebabs. It is only used if you go wrong with the proportion of ingredients or mixture. 

Mixed Veggie Pops

This is another popular snack. This Mixed Veggie Pops is readily available in fast food outlets, but today I will share with you the process of making this pops in home and that too without using eggs. For Cheese Veggie pops without eggs, which is very simple to make it at home. Add and mix grated cheese once the veggie mixture becomes cool. The rest of the process to make the pops is same and you need to just follow as explained.

Servings: 4 to 5
Ingredients:

Carrot - 1/2 cup, finely chopped
Beans - 1/2 cup, finely chopped
Green Peas - 1/2 cup, finely cut
Corn - 1/2 cup,
Pointed Gourd (Parwal, potol) - 1/2 cup, finely chopped
Cabbage - 1 cup, finely chopped, boil for few minutes, strain the water
Coriander Leaves - 1/2 cup, chopped
Spinach - 1 cup, finely chopped (optional)
Cauliflower - 1/2 cup
Green Chilli - 2 tbsp, finely chopped
Oregano - 1 and half tbsp
Black Pepper powder - 1 and half tbsp
Semolina (suji) - 1/2 cup
Curry powder - 1 tbsp
Wheat Flour - 1 cup
Bread Crumbs - 1 cup
Salt - as per taste
Sugar - 2 tbsp
Oil - 3 tbsp (for frying veggies)
Oil - for deep frying
Cheese - 1 cup, grated

Preparation:

Take a pan, heat oil, add veggies (carrot, beans, green peas, corn, pointed gourd, cabbage, coriander leaves, cauliflower) and green chilli one by one, saute for 2 minutes

Add pinch of salt, oregano, pepper powder, chopped spinach, Cook for few minutes in low flame by covering the lid of the pan.

Once the veggies are cooked, add semolina and add water very slowly and mix them continuously. For 1/2 cup of semolina you can add 1 cup of water. Mix them well and cook it for few minutes in low flame and then add sugar, mix, so that the mixture will become as like as dough.
Add curry powder, mix well, in low flame for few seconds.

Switch off the flame.

Allow the mixture to become cool. Here, at this point, you can add grated cheese to make Cheese Veggie Pops.

Sprinkle little flour on the top of the mixture and slowly mix them, as this will absorb any extra moisture. Now make the dumplings out of the mixture.

Now you need to seasoned your flour by adding salt and bread crumbs (1/4th cup), mix them well.

Drop in all the veggie dumplings into the seasoned flour to coat them.

Put all the coated dumplings on a mesh and dip them in the boiling water for few seconds and remove them and again put them into te seasoned flour, roll them for coating.

Again, do the same thing by dipping the dumplings in the boiling water. Remove them and now put all the dumplings on the bread crumbs only and coat them nicely with the bread crumbs and they get slightly crispy.

Once the dumplings are coated nicely, drop them one by one in hot oil. Deep fry them till the Mixed Veggie Pops become golden brown in clour.

Remove them, serve hot with sauce, imli chutney, green chutney, red chiili garlic chutney and enjoy.  

Spicy Aloo Boonda

Aloo Boonda is a very famous and typical South Indian snack. Boonda comes in two major verieties - Sweet and Spicy. The swetter version of Aloo Boonda is popular in Gujrat and the spicy version is called Batata Vada in Maharastra and in South Indian it is called Aloo Boonda. The process of making this Spicy Aloo Boonda involves deep frying, mashed potato mixture coated with gram flour or besan.

SPICY ALOO BOONDA

Servings: 4 to 5
Ingredients:

Potato - 3 medium, mashed
Cashew Nuts - 3 tbsp, broken into small pieces
Mustard seeds - 1/2 tbsp
Cumin seeds - 1 tbsp
Ginger - 1 tbsp, finely chopped
Green Chilli - 2 tbsp, finely chopped
Coriander leaves - 2 tbsp, finely chopped
Curry leaves - 2 tbsp, finely chopped
Turmeric powder - 1/2 tbsp
Chilli powder - 1 tbsp
Onion - 1 medium, sliced
Fennel seeds - 1 tbsp, rub with your hands
Lime juice - 2 tbsp
Salt - as per taste
Oil - 3 to 4 tbsp
Gram Flour (besan) - 250 g
Carom seeds (ajwain) - 1 and half tbsp, rub well by your hands
Baking powder - 1/4 th tbsp
Rice flour - 1/4th cup

Preparation:

Peal Potatoe, Boil them and mashed them, keep them aside.

Heat Oil in a pan, add broken cashew nuts, fry them for a minute till they become golden brown. Remove them and keep aside.

In the same oil, add mustard seeds and cumin seeds. Fry the for few seconds.

Then add chopped ginger, green chilli, coriander and curry leaves. Fry them for a minute.

Add turmeric powder, chilli powder and then sliced onions. Don't fry the onions too much.

Add pre-fried cashew nuts, fennel seeds, salt. Mix well together.

Add mashed potatoes and mix potatoes with the spice mixture. Cook the mixture for 3 to 4 minutes.

Before removing the mixture add lemon juice, mix well.

Switch off the oven and allow the mixture to become cool.

Once the mixture becomes cool, divide the mixture equally to make round balls or as per shape u like. Keep them aside.

Prearation of Batter:

In a bowl take besan and add carom seeds, baking powder, chilli powder and salt. Mix them altogether. Add rice flour to make the Boonas crispy.

Add water slowly to make a semi solid batter.

Once the batter is made, dip the mixture balls into the batter and deep fry them in pre-heat oil till the Boonda become golden brown.

Sreve this Spicy Aloo Boonda with mustard sauce, green chutney, imli chutney or any sauce.


  

Burger with Juicy Chicken Patty

Take chicken breast meat, cut into small pieces and put them in a bowl. Now add chicken fat, which may not be liked by many people, but it will really make a burger good juicy burger. If you do not like to add chicken fat then you can use fresh cream. Cream will also make it nice and juicy.

BURGER WITH JUICY CHICKEN PATTY

Servings:4

Ingredients:

Chicken Breast – 500 g

Chicken Fat – 50 g

Fresh Cream – 2 tbsp

Butter – 1 tbsp

Onion – 1 medium sliced

Onion – 1 small, finely chopped

Chili Flakes – ½  tbsp

Black Pepper powder – 1 tbsp

Garam Masala – ½ tbsp.

Parsley – 2 tbsp, chopped

Coriander leaves – 2 tbsp, chopped

Lemon Juice – 2 tbsp

Garlic – 5 cloves, crush

Round Sandwich bread – 8

Mayonnaise – ½ cup

Mustard Sauce – 4 tbsp

Chilli Sauce – 2 tbsp

Lettuce leaves – 3 to 4 whole leaves

Tomato – 2 medium, sliced

Cheese slices – 8 square slices

Green Chutney – 8 tbsp  

Oil – 2 tbsp, olive oil is preferable 

Sesame seeds – 1 tbsp

Salt – as per taste

Preparation:

Take chicken breast meat, cut into small pieces and put them in a bowl. Now add chicken fat, which may not be liked by many people, but it will really make a burger good juicy burger. If you do not like to add chicken fat then you can use fresh cream. Cream will also make it nice and juicy.

Put this to blender to get a nice coarse chicken mince.

In a pan add butter and add finely chopped onions, sauté in butter till the onion becomes transparent and nice. Keep it aside.  

Now put the chicken mince in a bowl and add fresh cream. Can also add eggs, mayonnaise whatever is available. But I prefer to add fresh cream.

Then add black pepper powder, salt, crushed garlic, onion sauté in butter, chilli flakes, garam masala, chopped parsley, chopped coriander, lemon juice. Mixed them all with the chicken mince thoroughly.

Once the mixture is ready, then divide the mixture into 8 equal portions and shape each portion into ½ inch thick patty.

In the next step, preheat a pan, grill the sandwich breads on both sides with sesame seeds on the top of the bread. Add green chutney, mayonnaise, chilli sauce and mustard sauce on the inside portion of the sandwich, on top of it add lettuce leaves, tomato and onion slices and keep it aside.

Then in the same pan, place the patty one by one on the pan in low flame, cook them on both side till they becomes nicely golden brown. Put cheese slice on the top of the patty and cook till it starts melting.

Place both the chicken patty (topped with cheese slice) one by one on the top of onion and tomato slices.

Cover the dressing with other half of the sandwich bread.

Serve with chutneys.