Nutrela Kebab (Veg)

May 30, 2020 2 Comments

My son’s love for kebabs has made me explore a new variety of veg and nonveg kebabs to keep his palate satisfied. Soyabean is one of the best sources of high protein and this vegetarian and healthy kebab is an interesting way to include it in your child’s diet. Nutrela soya may sound very regular but believe me its meaty texture elevates the dish to all together in a new dimension. Made with soya granual and chana dal, this veg kebab is not only easy to cook but tastes amazing too and makes a great starter.

Ingredients

Soya granules : 100 gms

Chana dal : 150 gms (soaked for an hour)

Red chilli : 3 to 4

Bay leaf : 2

Black pepper : 8 to 10

Ginger : 1 inch

Garlic pod : 4 to 5

Coriander seeds : 1 tsp

Cumin seed : 1 tsp

Clove : 3 to 4

Cinnamon : 1

Green cardamom : 2

Black cardamom : 1

Onion : 1

Green chilli : 2

Lemon juice : 1 tsp

Coriander leaves

Salt according to taste

Oil for frying

Step 1

Boil the soya granules for about ten minutes. Strain the water and once cool squeeze the excess water and keep it aside.

Step 2

Boil the soaked chana dal in one and a half cup water along with whole garam masala, ginger, garlic, bay leaf, coriander seed, cumin seed and salt for one whistle and lower the flame and let it cook for another ten minutes or until the dal becomes soft.

Step 3

Once done check the dal and if there is excess water boil it further till it evaporates.

Step 4

When cool separately grind the boiled soya chunks and the dal mixture. Take the mix in a bowl and add thinly sliced onion, green chili, salt, lemon juice along with two tsp oil as it will prevent the mixture from Getting dry.

Step 5

Now divide it into equal sized balls and make tikkis out of them. Do not forget to apply oil in your palm to prevent the tikkis from sticking in your hand.

Step 6

Shallow fry them in a medium hot oil until they are golden brown.

Step 7

Enjoy the soya kebab with your family and friends.

Tip

In case the kebab mixture is soft and difficult to handle then add two tsp of bread crumbs into it.

Chicken Keema pockets

September 5, 2019 Leave a comment

Being repetitive with the menu makes my son dullish. And so every time at such, I have to come up with a new and innovative recipes to impress him so that he has less complain in life. Here I have tried chicken Keema pockets in Chinese style. keema, I feel is a very versatile non veg form which can be used in making varieties of delicacy. It is a perfect way to give a meaty twist to a traditional food and elevate it to a fusion level. So lighten your mood with chicken Keema in a small and tasty packets.

Ingredients

For the dough

Maida : ½ kg

Oil : 4 tsp

Salt : 1 tsp

Lukewarm water : as required

Stuffing

Chicken mince : 1/2 kg

Red , yellow and green capsicum : 1 each

Onion : 1

Crushed Ginger and garlic : 2 tsp each

Soya sauce : 1 tsp

Tomato sauce: 1 tsp

Vinegar : 1 tsp

Schezwan chutney : 2 tsp

Salt : as required

Oil: for frying

Step 1

In a mixing bowl add flour, salt, oil and lukewarm water and knead a soft smooth dough.cover it with damp cloth and let it rest for half an hour.

Step 2

Cut the capsicum into small cubes.

Step 3

Add oil in pan and saute the crushed Ginger and garlic.

Step 4

Saute onions along with Ginger and garlic until it turns translucent.

Step 5

Next add the capsicum and let it all cook together.

Step 6

Once it becomes soft add chicken mince along with 1 tsp salt and saute it.

Step 7

Cover the lid and let it cook for about fifteen minutes or until the Keema becomes tender.

Step 8

Open the lid and add all the sauces and stir them all together.

Step 9

Take it out and let it cool.

Step 10

Take a ball from the dough and flatten it with the help of rolling pin.cut out into squares from it.

Step 11

Add the prepared stuffing into it.

Step 12

Fold it carefully and press it lightly to seal the edge with the help of a fork and make a pocket out of it.

Step 13

Shallow fry until golden brown and crispy.

Step 14

Serve it with sauce of your choice.

Tip

The lukewarm water helps the dough to be soft and the secret behind a perfect outer crust of the pocket is of course a good dough.

Malai prawn (Prawn in creamy sauce)

May 5, 2019November 8, 2025 Leave a comment

It is a no fuss recipe and indeed a perfect flavor bomb for your taste bud. Malai prawn is a flavorful prawn dish and indeed a treat for sea food lovers. It gets its distinct taste from the thick coconut milk that gives it sweet and creamy flavor and also adds richness to its gravy. Pair it up with plain rice to enjoy the creamy coconut milk malai prawn curry.

Ingredients:

Prawn : 1 kg

Onion : 3

Tomatoes : 2 grated

Garlic paste : 1 tsp

Red chilli powder : 1 tsp

Turmeric powder : 1 tsp

Pepper corn : 10 to 12

Black cardamom : 1

Green cardamom : 2

Cinnamon : 2 small

Oil : 3 tsp

Salt : as per taste

Coconut milk: 150 ml

For the marination

Ginger paste : 1 tsp

Garlic paste : 1 tsp

Lemon juice : 1 tsp

Turmeric powder : 1 tsp

Red chilli powder : 1 tsp

Salt : 1/2 tsp

Step 1

Marinate the prawns with ginger and garlic paste, turmeric powder,red chilli powder, salt and lemon juice. Keep it aside and let it marinate for at least half an hour.

Step 2Heat oil in the pan and add the whole garam masala. Let it crackle and then add the diced onion. Fry it until golden brown.

Step 3Add the grated tomato, garlic paste,turmeric powder, red chilli powder and salt and mix them all together.

Step 4Saute it until the oil leaves the side.

Step 5Put the marinated prawns and let it Cook along with the masala for about five minutes.

Step 6Once done add the thick coconut milk along with slit green chillies and bring it to boil.

Step 7Serve it on a bed of rice and enjoy the flavor of malai prawn.

Tip

Do not overcook prawns as it will turn chewy and rubbery.

Baked Palak Paneer

July 26, 2018July 30, 2018 Nandini Bhushan2 Comments

Baked Palak Paneer is one of the most popular vegetarian dish in the Indian menu. spinach is loaded with antioxidants and nutrients and is considered to be very healthy. While paneer is an excellent source of protein and calcium. I think at such Baked Palak Paneer is not only a power house of nutrients but also a delightful blend of flavour and texture. After so many years of cooking, I have realised that a little twist to the traditional recipe gives a totally new dimension to the conventional food. It eventually becomes not only a culinary delight but at the same time visual treat too. hope my blog reader likes my new variation of Baked Palak Paneer recipe of spiced spinach puree layered with paneer and topped with mozzarella cheese. It is best served with roti of your choice.
Enjoy it straight from the oven.

Ingredients :

For the spinach layer

Spinach 1kg
Blanch it along with green chilli and make a puree out of it
Onion 1 chopped
Ginger paste 1tsp
Garlic paste 1tsp
butter 2 tsp
Salt to taste

For the Paneer layer

Paneer 200gms cut into cubes
Onion 2finely chopped
Ginger paste 1tsp
Red chilli powder 1 tsp
Turmeric powder ½ tsp
Sugar ¼ tsp
Veniger 1 tsp
Garam masala powder 1 tsp
Salt to taste
oil 2 tsp
Mozzarella cheese 100gms grated

Follow the steps as mentioned below;

Step 1: Heat butter in oil and add onion into it.Saute it till it is translucent.

Step 2 : Add ginger garlic paste and salt into it and fry till the masala is cooked.

Step 3 : Now put the palak puree into the pan and mix it well. Cook it until the palak blends perfectly with the masala.

Step 4 : Once done keep it aside.

Step 5 : Take another pan and heat the oil. Add onion and fry it till it turns translucent.

Step 6 : Add ginger paste, red chilli powder,haldi powder, salt, sugar and veniger.This will give a nice sweet and tangy flavour to the dish.

Step 7 :Add the paneer cubes and let it cook with the masala till it coats the paneer thoroughly.

Step 8: Next sprinkle the garam masala powder and keep it aside.

Step 9 : Spread the spinach mixture in a shallow baking dish with the helpof a spatula or a spoon. Now spread the paneer over the palak layer.

Step 10 : Top the dish with grated mozzarella cheese and bake it in a preheated oven at 170 degree celcius for fifteen minutes or until the cheese melts.

Step 11 : Your luscious baked palak paneer is ready to be served.

Tip – Add half cup of milk with 1 tsp of kasuri methi ito the palak mixture for creamy texture.

Dahi-Chicken

AsideJuly 13, 2018July 18, 2018 Nandini Bhushan5 Comments

Dahi chicken is a delicious chicken dish cooked in curd and minimal spices.

Dahi Chicken

July 13, 2018March 17, 2019 5 Comments

Dahi chicken is a flavorful chicken dish cooked in curd and minimal spices.It’s tangy taste makes it a super delicious dish loved both by kids and adult alike.Since dahi chicken is a dry preparation, it is best served with roti, paratha or naan.Believe me, this dish will definitely become one of the simplest yet tastiest recipe on your next menu.

Check out the simple recipe here……

INGREDIENTS :

Chicken – 500 gms
Curd – 1 cup beaten
Ginger paste – 2 tsp
Garlic paste – 2 tsp
Turmeric powder – ½ tsp
Red chilli powder – 2 tsp
Kashmiri red chilli powder optional – 1 tsp
Green chilli – 3 slit it from centre
Kasuri methi – 1 tsp
Garam masala powder – ½ tsp
Onion – 2 cut into rings
Salt – to taste
Oil – 4tspFollow the step by step recipe :

Step 1: Take curd in a bowl. Add ginger garlic paste, 1 tsp oil,turmeric powder,red chilli powder,salt and garam marsala. At this stage you can also add Kashmiri red chilli powder for colour. mix them all together

Step 2 : Put chicken in the marinade and give them all a good mix.

Step 3:Keep it aside for at least half an hour so that chicken absorbs the flavour thoroughly.

Step 4:Add the rest of the oil in a pan and put the marinated chicken into it. Cook it till the moisture dries up and chicken is tender.

Step 5:Now add the sliced onion, slit green chillies along with kasuri methi into the chicken. Cover it for about five minutes till onion becomes soft.

Step 6: Dahi chicken is ready. Transfer the chicken into the serving dish and relish it with roti, paratha or naan.

Tip : Mix curd with one tsp of maida or rice flour to prevent it from curdling.

Nandini's Blog : Spice & Secret

Welcome to the fabulous world of diverse, delicious and easy to cook food which is traditional yet modern.

Tag: Food

Nutrela Kebab (Veg)

Chicken Keema pockets

Malai prawn (Prawn in creamy sauce)

Baked Palak Paneer

Dahi-Chicken

Dahi Chicken