Tag: #Yummy

Low fat ( Zero Oil ) Chicken Popcorn

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The zero oil small bite sized juicy chicken, breaded and baked to perfection, chicken popcorn is my boys all time favourite snack that they can munch on any time of the day. I usually half cook and freeze so that whenever they feel the craving of popping it, they can airfryer for a couple of minutes and enjoy it guilt free. This healthier version of the conventional chicken popcorn tastes amazing that can be equally relished by people of all ages.

Ingredients

Chicken breast : ½ kg

Ginger garlic paste : 2 tsp

Curd : 2 tsp

Schezwan sauce : 1 tsp

Red chilli sauce : 1 tsp

Tomato sauce : 2 tsp

Black pepper : 2 tsp

Salt as required

Bread crumbs : 100 gms

Step 1

Slice the chicken breast into bite sized pieces and wash thoroughly. Squeeze the excess water. Add ginger garlic paste, curd, tomato sauce, chilli sauce, Schezwan sauce, black pepper and salt. Mix well.

Step 2

Marinate and keep it aside for a couple of hours or overnight.

Step 3

Roll each piece in the bread crumbs.

Step 4

Place each one of them separately in the airfryer and brush with oil.

Step 5

Cook for about 10 to 12 minutes at 200 degree Celsius until the crust is crunchy and the chicken is tender.

Or

Shallow fry in a thick bottom pan.

Step 6

Enjoy the chicken popcorn with sauce or mayonnaise of your choice.

Tip

Bread crumb is one of the key ingredients and so use the best one.

Sprinkle your choice of seasoning to make it even more tastier.

 

Eat it, drink it or gulp it down --- mango can never disappoint you. Mango delight is a comforting, luscious, sweet and creamy drink that would definitely make your summer even more delightful.

Mango Delight

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Eat it, drink it or gulp it down — mango can never disappoint you. Mango delight is a comforting, luscious, sweet and creamy drink that would definitely make your summer even more delightful. The glass full of mango shake topped with diced mangoes, dollop of ice cream and chopped dry fruits makes it a flavour full drink with divinity in each sip. Make your summer even more exciting with the indulgent and refreshing drink.

Ingredients

Mango : 1

Milk : 1 cup

Sugar : 1 tsp

Vanilla ice cream : 2 scoop

Dry fruits : 2 tsp

Step 1

Mix mango pulp, sugar and a tsp of ice cream in a blender.

Step 2

Add milk and blend it again with the mango mix.

Step 3

Add a tsp full of diced mango in the glass.

Step 4

Over it, pour the mango shake .

Step 5

Add a dollop of ice cream on the top.

Step 6

Sprinkle sliced dry fruits of your choice and serve it chilled.

Tip

Use the best quality of mangoes as they have more flavours and less fibre.

Chicken Bacon Sandwich

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One can never go wrong with a sandwich as it never fails to impress. Anubhav, my elder son, recently bought a packet of chicken bacon, providing me with a canvas to experiment with the culinary art. I have always enjoyed trying new and innovative recipes in my kitchen and this time it was no different and ended up making an awesome sandwich with stuffing of bacon, egg, onion and green chillies. Believe me it was amazing and my family just loved it. Do give a try to this power packed recipe.

Ingredients

Chicken bacon : 2 slice

Egg : 2

Whole wheat bread : 2 slice

Onion ring : 1

Green chilli : 1

Butter : 3 tsp

 Step 1

In a thick bottom pan add a tsp of butter and heat the bacon slice  for a minute flipping both the sides. 

Step 2

In the same pan saute the onion slice and green chilli for about a minute. Season with salt and pepper. 

Step 3

Beat the egg and add salt to it.

Step 4

Butter the bread slice on both sides.

Step 5

Heat butter in a pan. Dip the bread pieces in the whisked egg and gently place both the slices in the pan. Pour the remaining egg over the bread.

Step 6

Once golden brown gently flip and neatly fold the egg over the bread.

Step 7

Place the sauteed bacon, onion and green chillies evenly on the bread slices.

Step 8

Gently place the bread over the other slice and saute it for another couple of seconds.

Step 9


Enjoy the sandwich

Tip

Enhance the flavour with mayonnaise, fresh lettuce, tomatoes or any other stuffing of your choice.

Strawberry Jam

Strawberry jam

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Made with just three ingredients, the strawberry jam recipe is easy to make that requires no skill. Spread it on toast or roll it with Paratha, the homemade jam is to die for. I have made it in small batches since this yumlicious soft and spreadable jam just requires simple ingredients and is done with not much frills.

Ingredients

Strawberry : 500 gms

Sugar : 300 gms

Lemon juice : 2 tsp

Baking soda : a pinch

Vinegar : 1 tsp

Step 1

Rinse the strawberry and remove the stem. Soak in water with a pinch of soda and a tsp of vinegar. Drain the water and rinse again in freshwater.

Step 2

Pat them dry.

Step 3

In a thick bottom pan boil the strawberry along with 2 tsp of water.

Step 4 

Once boiling, reduce the heat and cover and cook for about ten to twelve minutes stirring frequently.

Step 5

Check the consistency of strawberry. Once it becomes pulpy add the lemon juice.

Step 6

Cook on high flame for a couple of minutes until it reaches the desired consistency.

Step 7

Let the jam cool and come down to room temperature. Carefully pour into a sterilized jar and store in the refrigerator.

Tip

To check the setting point, spoon a bit of jam over a cold plate. Tilt the plate vertically, if the jam runs slow and not messy and runny, it’s set .

 

Keema pav

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Keema pav has gradually become an iconic street food of Mumbai that initially originated from the famous Mumbai’s Irani restaurant. Keema in any form has been my favourite childhood indulgence and my mom would often cook it for me. My love for keema has been genetically passed on to my foodie ” chota beta” who just loves it in any possible way. As a result my experiment with keema has always been an integral part of my culinary journey. Keema along with pav tastes absolutely amazing and is a combination to die for. It is normally cooked with mutton keema but I have tried with chicken keema and believe me it tastes equally amazing.

Ingredients 

Chicken keema : ½ kg

Onion : 2

Tomatoes : 2

Ginger garlic paste : 2 tsp

Coriander seed : 2 tsp

Turmeric powder : ½ tsp

Red chilli powder : 1 tsp

Garam masala powder : ½ tsp

Apricot paste : 1 tsp

Green chilli : 2

Cinnamon stick : 1

Cardamom : 1

Coriander leaves : 4 tsp

Salt as per taste

Oil : 3 tsp

Step 1

Wash the keema in a stainer.

Step 2

Grind together coriander seed, onion, cinnamon, cardamom, green chilli and coriander leaves.

 

Step 3

Heat oil in a pan and fry onion until golden brown. Add the diced tomatoes and saute them together until the tomatoes are soft.

Step 4

Add the ground masala along with ginger garlic paste, red chilli powder, turmeric powder and salt and saute until the oil leaves the side of the pan.

Step 5

Put the keema and combine it together with the rest of the masala.

Step 6

When the oil leaves the side, add apricot paste along with a cup of water and cook it for another ten minutes until the gravy reaches the desired consistency.

Step 7

Garnish with coriander leaves and lemon wedges and serve it along with pav.

Tip

The apricot paste adds a sweet and tangy flavour to the keema.

Minty Chicken Kebab

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Getting back to what you are at best after a much needed break is like a breath of fresh air. In my recent travel spree, I got a chance to taste a few amazing dishes and so couldn’t stop myself from trying one such recipe of scrumptious kebab. It’s my take on the chicken kebab along with the refreshing flavour of mint and coriander topped with butter and cream dressing. The mildly flavoured Minty chicken kebab is worth a try.

Ingredients

Boneless chicken : ½ kg ( cut into medium sized cubes)

Hung curd : 4 tsp

Cream : 6 tsp

Mint leaves : ½ cup

Coriander leaves : ¼ cup

Green chilli : 6

Lemon juice : 1 tsp

Ginger garlic paste : 2 tsp

Kasuri methi : 1 tsp

Roasted besan : 2 tsp

Chat masala : 1 tsp

Garam masala : 1 tsp

Cinnamon powder : ¼ tsp

Mustard oil : 1 tsp

Butter : 50 gms

Salt as per taste

Step 1

Marinate the chicken with lemon juice and salt for about fifteen minutes.

Step 2

Grind together mint, coriander leaves and green chilli.Transfer it into a bowl and mix it together with four tsp of cream.

Step 3

In a separate bowl mix the other marinade consisting of ginger garlic paste, chat masala, salt, garam masala powder, kasuri methi, roasted besan and mustard oil.

Step 4 

Squeeze the excess water from the chicken pieces and marinate it with the second marinade. Keep it aside for half an hour.

Step 5

Lastly add the green chutney and cream mix and hung curd.let it rest for at least five to six hours.

Step 6

Thread it in the skewers and grill it for about 20 minutes at 160 degrees or place it in the airfryer for about fifteen minutes. Flip it and brush with oil or butter. 

Step 7

Once done, dish out the kebab and sprinkle the butter and cream dressing and enjoy it with lemon wedges and mint chutney.

Tip

One can pan fry the chicken by adding little oil in the pan and cooking on medium flame for about 10 to 15 minutes or until the kebab is tender and charred.

 

Pomfret fry

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White pomfret is known for its amazing taste that is full of flavour and a perfect side dish for any meal. The fish is marinated with a spicy paste and eventually coated with semolina and  fried to perfection. Indeed pomfret or paplet fry in the local dialect is extremely popular in the coastal belt of Maharashtra region. My family simply loves it because of its melt in mouth texture with crispy and crunchy crust. At the end of the day what matters most to me is to see my loved ones relishing the dish together. Try this incredible dish to experience the smile of your dear ones.

Ingredients

Pomfret fish : 4

Ginger paste : 2 tsp

Garlic paste : 1 tsp

Red chilli powder : 2 tsp

Coriander powder : 2 tsp

Turmeric powder : 1 tsp

Lemon juice : 1 tsp

Rice Flour : 100 gms

Semolina : 100 gms

Salt as required

Oil for frying

Step 1

Wash the fish and make slits on both sides.

Marinate the fish with ¼ tsp salt and lemon juice and leave it aside for at least 15 minutes.

Step 2


In a bowl mix together the above mentioned masala. 

Step 3

apply it to the fish and make sure to put inside the slit.

Step 4

In a separate plate mix together rice flour, rava along with a pinch of salt.

Step 5

Coat the marinated fish with the rice flour and rava mix.

Step 6

Pat the excess flour from the fish. In a thick bottom frying pan shallow fry the pomfret from each side until golden brown .

Step 7

Serve hot along with onion rings and lemon wedges.

Tip

Lemon juice and salt reduces the fishy smell of pomfret.

Arbi Tacos ( taroo root tacos)

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Being grown up in a big joint family, we were not fussy eaters and relished everything that was served to us. But it is not so with today’s generation since most of them live in a nuclear family with options of eating as per their taste and choice. Nevertheless as a mother, I keep planning an interesting menu with the lesser known vegetables so that my boys could be familiar with their unusual taste as well. Arbi is one such vegetable that grows Underground and has a complex taste. Children dislike its taste because of its starchy texture. As such I tried a new recipe with arbi  and to my utter surprise the dish turned out to be so exotic that my boys could not relate to its original flavour and enjoyed it . Try the recipe as it is a perfect one for all the fussy eaters out there.

Ingredients

Arbi : 250 gms

Coriander powder : 1 tsp

Amchur powder : ¼ tsp

Red chilli powder : 1 tsp

Garam masala powder : ½ tsp

Rice flour : 1 tsp

Oil for frying 

Salt as per taste

For the filling

Cabbage : shredded 4 tsp

Onion : 2 thinly sliced

Cheese : 2 cubes

Lemon juice : 2 tsp

Mayo mix : mayonnaise, Tomato sauce and chilli sauce.

Leftover chapati

Step 1

Pressure cook arbi for three whistles or until soft.

Step 2

Once cool, peel and flatten it by pressing with the palm.

Step 3

In a bowl mix together rice flour, turmeric powder, red chilli powder, amchur and Salt.

Step 4

Roll the flattened arbi into the masala mix and shallow fry them until golden brown.

Step 5

Roll out the half cooked lachha paratha or the leftover roti.

Step 6

Evenly spread the mayo mix on the roti and place the fried arbi over it. Finally place the shredded  cabbage, sliced onion and cheese over it along with lemon juice and a dash of salt.

Step 7

Fold the roti into half like a taco.

Step 8

Gently place it on a frying pan and add a tsp of oil.  Press with the spatula and cook on a low heat until it is crispy. Flip over gently and repeat the process on the other side.

Step 9

Serve hot.

Tip

Rice flour adds crunch to the fritter.

 

Mutton Chaap

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A delicious and scrumptious recipe from my mom’s kitchen, mutton chaap is yet another most loved recipe. The tender and juicy mutton chaap has a crispy crust with a blast of flavour in every bite that can be served as a starter or an appetizer. It is indeed a welcome change from the regular mutton gravy and kebab recipe that my family enjoys and relishes it heartily. Follow the easy step by step recipe for an amazing and flavourful mutton chaap recipe.

Ingredients 

Mutton chaap: 8 pieces

Onion: 1

Ginger garlic paste: 1 tsp

Coriander powder : 1 tsp

Red chilli powder : 2 tsp

Turmeric powder : ½ tsp

Garam masala powder : ½ tsp

Curd : 2 tsp

Salt : as required

Bread crumbs : ½ cup

Oil for frying

Step 1

Wash the mutton chaap and pat them dry.

Step 2

Marinate with sliced onion, ginger garlic paste, coriander powder, red chilli powder, turmeric powder, garam masala, salt curd and 1 tsp of oil. Cover and keep it aside for at least half an hour.

Step 3

Transfer the chaap into a cooker and let it cook for one whistle . Reduce the heat and let it further cook for about eight to ten minutes.

Step 4

Release the pressure and in case of excess water, cook it further on a high heat until it dries up. Once done let it cool down.

Step 5

Coat each of the chap with the bread crumbs.

Step 6

Shallow fry till they turn crispy and golden brown. Squeeze lemon juice and serve with chutney.

Tip

Do not add water while cooking the chaap as onion and curd will release moisture.

Double coate the chap with bread crumbs for perfect crunch.

Chicken Malai Tangri Kebab

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My boy’s love for chicken is so deep and profound that whether I bake it, fry it or grill it definitely brings the brightest smile on their face. I get so exhausted and bored of cooking chicken repeatedly that I try to be further innovative with the recipes so that I could enjoy the cooking process more. Chicken tangri kebab or leg piece kabab is a very popular appetizer dish but here I have tried a different variation of it and my family thoroughly enjoyed it. Marinated in hung curd, cheese, cashew paste along with a handful of regular spices, the malai tangri kebab is of subtle flavour that is relished both as an appetizer or even a side dish. Cooked in a hot oven, the spicy aroma fills the entire household and is enough to tantalize your taste bud.

Ingredients

Chicken drumsticks : 8

Hung curd: 6 tsp

Kasuri methi : 1 tsp

Grated cheese : ½ cup

Ajwain : ¼ tsp

Cournflour : 2 tsp

Cardamom powder : a pinch

Mustard oil : 1 tsp

Melted butter for greasing

Lemon juice : 1 tsp

Salt as per taste

For the paste

Garlic : 7 to 8 pod

Ginger : 1 small piece

Green chilli : 6 to 8

Cashew nut : 8 to 10

Step 1

Slit the chicken drumsticks and marinate with lemon juice and salt and keep it aside for about fifteen minutes. Once done squeeze the marinate.

Step 2

Make a smooth paste with ginger, garlic, cashew and green chillies.

Step 3

In a bowl mix together the cashew paste, hung curd, grated cheese, salt, courflour, ajwain, kasoori methi, cardamom powder and mustard oil and mix them all together.

Step 4

Mix the chicken legs with the marinade. Give it all a good massage. Cover it and keep in the fridge for at least a couple of hours.

Step 5

Preheat the airfryer and place the chicken drumsticks on the tray and cook it for fifteen minutes at 200 degrees.

Step 6

Take the baking tray out and brush it with butter and cook it again for another ten minutes.Serve it hot with salad of your choice.

Tip

Make the incision in the drumsticks so that the marinate gets deep inside the flesh.