Chicken in yogurt gravy

My two girls are greatly fond of chicken curries – the more they get, the more they crave for it. Every time I buy chicken they ask for ‘curry with a difference’. Creative me – I never run out of ideas. This time, in the cold of winter when they wanted chicken curry, I came up with this recipe of ‘Chicken in yogurt gravy’ which is delicate and light. To my pleasant surprise it turned out delicious! So here we go with the recipe….

Ingredients:

Chicken drumsticks 500 g

Yogurt/curd 1 and 1/2 cup

Large onions 2, thinly sliced

Garlic paste 1 tsp

Ginger paste 1 tsp

Chili powder 1 – 2 tsp

Turmeric powder – 1 tsp

Garam masala – 1 tsp

Juice of 1/2 lime

Fresh coriander – 1 handful, washed and chopped

Salt to taste

Any cooking oil – 1 tbsp (I used mustard oil)

Instructions:

  • Mix yogurt with ginger-garlic paste, chili powder, garam masala, turmeric powder, salt and juice of lime.
  • Add chicken to this mixture and leave aside to marinade it for 15-20 minutes.
  • Heat oil in a pan and saute the sliced onions until golden brown.
  • Add marinated chicken and stir fry for 4-5 minutes.
  • Add rest of the yogurt mix and keep stirring every now and then.
  • Add chopped coriander and simmer for 20-25 minutes or until meat separates from the bone.
  • Serve hot with steamed rice.

 

Serves 4-5

 

 

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Almond and Orange Cake

This new year’s eve, we were going to visit a friend in the neighborhood. As always happens, it strikes you at the last minute that you must take something after all it’s New year’s eve!  I had all the listed ingredients at home and what better way to enjoy citrus burst of the season along with the goodness of almonds! Needless to say I made this cake in a jiffy and my friends became its fan, so here we go with the recipe…

Ingredients:

Breadcrumbs – 45 g
Ground almonds – 100 g
Castor sugar – 200 g
Cooking oil – 200 ml
Baking powder – 1 & 1/2
Eggs, beaten – 4
Finely grated zest of 1 orange
Zest of 1/2 lime

For Syrup:

Juice of 1 orange

Juice of half a lime

Sugar – 2 tbsp

Cinnamon stick – 1/2 inch

Cloves – 5 to 6

Cointreau – 1tbsp, if you like!

Instructions:

  • Mix all the ingredients together and beat well.
  • Pour the mixture in a greased and lined cake tin.
  • Place it in the cold oven and start the oven (Yes, you put it in the cold oven!). Set the oven to 180 C and bake it for 40-45 mins until golden brown or skewer comes out clean.
  • In the meantime, to make the syrup put all the ingredients in a pan and bring it to boil on low flame/heat.
  • Simmering  for 3-4 minutes, turn off the heat and allow to cool.
  • Once cake is done, remove from tin, prick with fork and slowly pour the syrup over the cake using a spoon. You need to  evenly soak it in the syrup.

Enjoy with whipped cream or vanilla ice cream.

Serves: 10-12

Pesto Pasta Impromptu

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Today, I had an urge to eat pasta, with pesto sauce. All I had was pasta and two handfuls of fresh basil from our little kitchen garden. No, no Olive oil, no Pine kernels and no Parmesan! So then, how on earth am I going to make a pesto?!

As usual, I improvised and believe me it was one of the best pasta I have ever made! Yum!

So here goes the recipe:

Ingredients:

Pasta spirals – 300g

French beans, cut into long pieces (1-2 inch long)  – 200g

Processed cheese, grated – a small block about 50-75g

Basil leaves – 2 handfuls

Almonds, blanched and skin removed – 8-10

Dry red chillies – 2-3

Cooking oil – 1 tbsp

Garlic – 2 cloves, crushed

Eggs, poached/ sunny side up – 4

Butter – 1 tbsp (small block)

Black Pepper – freshly pounded (to taste)

Salt to taste

Instructions:

  • Boil pasta with plenty of water and 2 tsp salt until it is tender and has a bite to it.
  • In the meantime blanch the cut beans or you can microwave, as I did, without any liquid in a glass bowl, covered for 3-4 minutes (on high power)
  • Make a paste of a handful of basil leaves, cheese and almonds with a tbsp water from pasta.
  • In a heavy base pan heat the butter and oil together, add crushed garlic and break dry chilies into it. Sauté for about a minute or until you get the smoky aroma of chilli and garlic.
  • Add drained pasta and cooked beans to the pan. Mix well.
  • Next add the pesto paste, mix well and add salt and pepper to taste.
  • Finally break rest of the basil leaves with hands and add to the pasta.
  • Serve hot topped with poached eggs.  
  • And enjoy!

 

Serves: 4

Please try and post comments to encourage me to create more recipes.

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