Easy Green Chicken

EASY GREEN CHICKEN DISH

Ingredients required:

8 chicken thighs - skin removed, cut into 4 pieces each

4 green chillies, minced

4 to 5 pods of garlic minced

1/2 inch piece Ginger minced

1 onion minced

4 to 5 Spring onions – stems and bulbs sliced separately

½ tsp turmeric powder

½ tsp Garam Masala Powder.

½ tsp Amchoor (mango) powder

Salt to taste (approx. 1 tsp)

Apple Cider Vinegar 1 tbsp.

½ tsp Jeera / cumin

2 to 3 tbsp cooking oil / Ghee.

Wash and cut the chicken thighs into four pieces each and marinate with 1 tsp salt and Apple cider vinegar and keep aside for ½ hr.

Take a heavy bottom dekchi, put the ghee and when it is hot add the jeera / cumin. Once it splutters, add the minced green chillies, Ginger and Garlic. Sauté for a minute and then add the minced Onion. Once the onion turns slightly pink in colour add the marinated chicken thigh pieces and the sliced spring onion bulbs and stir fry for a little while. Then add the turmeric power, garam masala powder, amchoor powder and the stems of the spring onions, mix well, allow it to simmer on a slow fire till the chicken is well cooked. Check for salt and adjust the same as required.

 

Serve hot with Chapattis or Nan.

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Bread Pudding

Bread Pudding.

Ingredients

1 Medium Loaf of Bread (preferably 1 day old) - shredded into pieces

2 large eggs

2 cups of whole milk

4 tbsp of Sugar

2 to 3 Tbsp of Raisins

1 Tsp Vanilla Essence.

2 tbsp sugar for caramelizing

1 tbsp of butter for greasing the steel dish

A flat steel dish 6 to 8" dia. - base coated with caramelized sugar.

Method:

Sprinkle the 2 tbsp of sugar onto the base of the steel dish and add 2 tbsp of water stir and melt the sugar. Place this dish on a slow fire to caramelize the sugar. Keep rotating the dish over the fire for even caramelizing. Please ensure that the sugar melts and turns to chocolate brown ( do not let it burn). Tilt and rotate the dish to have the base evenly coated with the caramelized sugar. Keep it aside to cool. Thereafter grease the inside of the dish all round with the butter.

In another vessel mix the shredded bread, 2 eggs beaten, 2 cups of whole milk and the sugar. Mix thoroughly so that the bread is soaked well. If required add little more milk or plain water to get a thick consistency. Now add the Vanilla Essence and the raisins. Mix well. Transfer this to the steel dish and level the contents by shaking it. Cook it in a pressure cooker for 20 minutes with the Whistle on. Once the steam settles, take out the dish. The extra moisture if any could be dried by placing the dish in the preheated oven for 5 minutes.

Invert on a plate after loosening the sides. Cut into wedges and serve - Can be had either warm or cold. - Enjoy

BEAF BAFAT RECIPE

by Jennet Prescill on July 26, 2011

Beaf Bafat  (Especially in GCC countries where Pork is not readily available)

1 kg Veal (tender beaf) diced into ¾ inch cubes.

1 tbsp Cider Vinegar

1 ½ tsp salt

Cut Masala:

3 Green chillies sliced

3 to 4 large onions cubed

1” piece ginger minced

2 to 3 bulbs garlic minced

Powder masala:

1 level tbsp. Bafat Powder (recipe given below

1 tsp Garam Masala Powder

3 to 4 bay leaves

Extract of marble size ball tamarind.

2 tablespoon of Ghee. (to be added as there is no fat in the meat)

Method:

Wash and dice the meat, strain it to remove the water content and marinate it with cider vinegar, salt and keep it aside for 5 to 10 minutes.

In a heavy bottomed vessel put this meat and cook on a slow fire till it is three fourth done (approx.15 to 20 minutes).  Now add all the cut masala, powder masala, bay leaves, tamarind extract and ghee to the meat.  Stir well and cook till the meat is done. Check for salt and spiciness and add salt and bafat powder if required according to your taste, once spices are fully incorporated, put off the heat.  Serve with rice / Sannas (rice cakes) /chappatis.

BAFAT POWDER;
Recipe Source: Ruchik Randap site.

Yield: Approx one and a half kilos

You Need:

• 150gms Kashmiri chillies
• 400gms Long red chillies (also called as 'Kumta' & 'Kumti' mirsaang in Konkani) *see note below
• 200gms Short red chillies (also known as Madrasi chillies)
• 500gms Coriander (dhania)
• 40gms Cumin (jeera)
• 25gms Peppercorns (miri/kali mirch)
• 50gms Turmeric Powder (haldi) (If you can manage to use dried pieces of Turmeric (haldiche kudke), it is even better)

Method:
Use a dry grinder to powder all the above ingredients to a fine powder, store in an airtight container and use as required

Note:
1. If the Kumti chillies (long ones) are unavailable, just use Kashmiri chillies instead (ie increase it to a total of 550gms instead of 150gms). However, the short red chillies are very important to achieve the desired spiciness & fragrance of the Bafat powder
2. This recipe is for the Bafat powder without the garam masala (cloves & cinnamon), hence it is very versatile and can be used for fish/veg preparations which do not require garam masala. When you use it for meat preparations such as Pork, add about 4 cloves and 1 inch piece of cinnamon for every 1kg of meat.

SOYA CHILLI RELISH

Sharing with you a recipe I tried out recently - Courtesy recipe blog of Daijiworld website. Turned out yummy hence posting here.

Recipe -- Soya Chilli Relish By Jessy Moras, Dubai

Ingredients:

200 gms. soya chunks
1½ tbsp. ginger-garlic paste
2½ tsp. pepper powder
¼ tsp. turmeric powder
1 tsp. garam masala
5 tbsp. tomato paste / ketchup
2 tbsp. soya sauce
1 tbsp. Worcestershire sauce
2 tbsp. mama sita’s oyster sauce  (I substituted this with one Chicken soup cube as I did not have Oyster sauce)
1 sprig curry leaves
Salt - as per taste
2 tbsp. oil
3 medium onions  - sliced
1 medium capsicum
2 tbsp. oil -for frying soya

Method:

Soak the soya chunks overnight in water. Next morning, squeeze out all the water from the chunks by holding 3-4 pieces at a time. Then marinate them with ginger-garlic paste, pepper powder, turmeric powder, garam masala, sauces and salt for about half an hour. (Add less salt, because the sauces already contain salt). Transfer the marinated chunks  to a pressure cooker and cook for 3 whistles. Set cooker aside to cool .

Now fry the curry leaves and onions in 2 tbsp oil till they turn golden brown and set aside. Then add the julienned capsicum to the same oil and fry until soft and keep aside.

Heat 2 tbsp oil in a non stick pan and add the cooked soya chunks and keep frying until they are dark brown and all the liquid evaporates. Finally, add fried curry leaves/onion, capsicum and let it simmer for 10-15 minutes so the flavours blend well.

P.S. : Cooking Tip: Chop the bigger chunks into smaller pieces after squeezing out the water so that they cook well.

HOME MADE GINGER GARLIC PASTE
Ingredients:
250 Gms. Ginger
300 Gms Garlic
1 tbsp Salt
1/2 cup White Vinegar
1/2 cup Mustard Oil
Method:
Clean and pare the ginger and julien it.  Clean the garlic and dice it.  (this is suggested so that the garlic and ginger gets evenly ground)
Put these in a mixer grinder along with salt, vinegar and mustard oil and grind it to a fine paste.  If you find the paste too thick and is causing a strain on your mixer grinder, add 1 to 2 tbsp of boiled cool water and grind.
Once the paste is smooth remove and bottle it.  can be stored in a fridge for a month.  Comes very handy while cooking meat chunks, minced meat, vegetable masala etc etc.
(since salt, vinegar and mustard oil is added will not get spoilt)