Chicken Fry made Indian Style | Indian Style Chicken Fry

This recipe will show you a great way on how to make homemade chicken fry taste all the more flavourful, juicy and mouthwatering.

Making these take a little longer to prepare but it is worth the time. Perfect to munch on with drinks !!

 

So if you are looking for a yummy Indian style chicken fry then give this one a try.

 



 

For 8 chicken legs you need :

 

medium size chicken legs 8,make a few cuts on them

 

8/10 garlic cloves

small piece ginger

1 green chili

1/2 tomato (not to skip this)

8/10 shallots

2tsp red chili powder

1/2 tsp fennel seeds

5/8 curry leaf

1/2 tsp cumin seeds

1tsp gram masala powder

1 tsp turmeric powder

1 pinch sugar

salt to taste

 

Make a spice paste of all the ingredients listed above, and make sure you do not add any water. 

Adding the small piece tomato helps getting a smooth paste as it releases its juice.

 

 

> Start by marinating the chicken legs in a little salt and turmeric for 1 hour.

 

 

 

> After an hour steam the chicken for 10 min, the steaming is what makes the chicken tender and juicy after frying, also make sure to place them evenly and not pile them on top of each other.

> Cool the chicken completely and then coat the chicken with the spice paste, allow to sit in the spice marination for 2 hours in the fridge.

 

Then allow to rest for 5/10 min after removing it from the fridge and then fry the chicken on a medium heat till light brown and crispy.

 

Do not eat them right away,rest them for 5 min.

Also fry some extra curry leaf to garnish the chicken while serving.

Now your done !

 

                                Sent to show your best creation event and spotlight event

Spicy Ramen Recipe | Homemade Spicy Ramen

If you ask me my cure for a runny nose or a cold I would only tell you two things, one is to try my clear chicken soup and second  this ramen noodle soup. Nothing else works for me.

 

I promise you all your sinuses will be cleared and you will feel better instantly after having a hot bowl of delicious ramen ,of course adding meat and veggies is completely your choice, for this recipe  I make it with assorted mix veggies and even skip the seasoning packet as I don't want the msg.

 

This is my way of making spicy ramen noodle soup, hope you try it out some day.

 

You need -

1 packet ramen of your choice

3 cups water

1/2 cup mix veggies

 low sodium chicken broth cube use 1/2 of it

1 tsp sesame oil

1 tsp onion powder

a pinch curry powder makes it get a good kick (optional)

1 tsp fine grated ginger

1 tsp minced garlic

dash of rice vinegar

1 tsp soy sauce

pinch sugar

1/2 tsp pepper

2 tsp sweet chili oil

you may add salt if needed, I fell the chicken broth cube is salty enough for me

 

In a soup pan add in the sesame oil and the garlic and ginger, quickly add in the mix veg and saute for a min, add in the curry powder too.

Now add in the 3 cups water and chicken broth cube. Boil for 2 min.

 

After 2/3 min add in the sugar, onion seasoning,vinegar, soy, pepper and sweet chili oil.

Keep boiling the soup for 5 min.

 

Now add in the ramen and cook till noodles are soft, check for seasoning and add more sauces to your liking if needed.

 

Its ready now, you can also garnish with spring onions for some extra flavour.

 

 

Homemade Cream of Veg Soup | Cream of Veg Spoup

I love making soups and it always makes me realise they taste so much better than the packet ones.

Such an easy thing to cook too, hopefully this year I will post more soup recipes .

 

My favourite way to serve cream of veg soup is with buttered bread and spicy grilled chicken for a complete meal, yummmm !

Keep reading for the easy recipe of restaurant style cream of veg soup you guys !!

 

 

For yummy homemade cream of veg soup you need :

 

1 cup mixed veg (I used corn, peas,carrots and beans)

1 tbsp. whole wheat flour

1/2 tsp olive oil + 1/2 tsp butter

1/2 tsp pepper

2 crushed garlic cloves

1/2 cup milk (full cream is best for this soup)

2 cups water

1/2 tsp low sodium veg stock powder or veg cube (this brings out a great flavour)

1 tsp dried parsley

2 tsp sugar

1 tsp salt or more to taste

 

If you do not wish to use veg stock powder or veg cube go ahead and add 2 cups of veg broth instead of plain water.

 

Also if you wish to add cream at the end its totally up to you, I just use full cream milk instead.

 

In a pressure cooker add the olive oil and butter, then the wheat flour, saute for 2 min on low till it changes to a very light pale brown colour, make sure to not burn it.

Add in the crushed garlic at this stage as we do not want the garlic to change colour for this soup.

Now add in the mix veg and coat the flour and veg together, then add salt,2 cups water and the veg stock powder.
Pressure cook for 1 whistle till the veggies are soft.

This is how it looks after being pressure cooked,at this stage you can remove about 1 tbsp. of mix veg for garnish before blending the soup, but I like it smooth and creamy so I skip it.

 

 

Once you blend the whole soup, add warm milk and boil again for 2/3 min.
The soup will be thick and creamy by now,add in pepper,sugar and give it a taste to adjust seasoning to your liking. Then add you do is sprinkle dried parsley before serving.
Now your done.Happy sipping !

> If you feel the soup is too thick add more milk or water and adjust the seasoning.

Serve with crusty Italian bread, its epic !

Sent to Bon Vivant

Glazed Curry Chicken Legs | Yummy Curry Glazed Chicken Legs

Glazed curry chicken legs are my husbands favourite, he can have these all week and never complain.

I usually make it for him on weekends for a TV dinner, I serve these glazed chicken legs with a veggie salad and sum times with soup . They are savoury, sweet and spicy at the same time, perfect for a quick lunch or dinner.

 

And this recipe cant get easier, all you do is marinate the chicken, cook them on  a medium flame pan and allow the chicken to get slightly sticky and caramelized on all sides. The brown bits are the tastiest. Make sure you cook them on a low heat so they don't burn.

Serve them warm, not straight out of the pan as they need to rest covered in the pan for 5/7 min before serving for extra flavour. Also do keep lots of tissues handy as you will have sticky fingers, sounds fun right? So so yummy, must try you guys.

                                     

 For medium size chicken legs - make 2/3 cuts on the chicken

1/2 chopped onion

4 cloves minced garlic (use freshly minced garlic only)

1 tbsp. melted  butter

1 tsp soy sauce

1 tsp oil (this prevents the butter from burning while cooking)

1 2 tsp curry powder

1/2 tsp chili flaks

1/2 tsp mustard paste

1 tbsp. honey

salt to taste

mix all the ingredients and then marinate the chicken, best overnight, but 1 hr. works fine too 

 

Now all you do is cook the chicken on a medium heat and keep turning them so they cook evenly.
Coat the sauce on top of the chicken from the pan for maximum flavour.

It takes 15/20 min for these curry glazed chicken legs to cook and be caramelized and all yummy.

Drumstick and Pumpkin Curry in Coconut Gravy

Drumstick with pumpkin cooked in a light coconut gravy is a very mild tasting curry,it tastes best served on top of steamed rice along with fry fish on the side, totally my kind of lunch .

 

You may also add in medium size prawns or mixed sea food for another variation.

Both ways taste fabulous, instead of having spicy curry on hot sunny days try this for lunch or dinner, I'm sure you will be pleased.

 



  

All you need is-
1 medium size drumstick,
1/2 cup cubed yellow pumpkin
1/2 medium onion cut
1 green chili cut
1/2 tomato roughly chopped
1 tbs coconut powder
Dry spices
1/2 tsp sambar powder
1/2 tsp turmeric
1/2 tsp coriander powder

Tempering
1/2 tsp mustard seeds
few whole fenugreek seeds
5 curry leaf
2/3 shallots chopped

To start boil the pumpkin,drumstick,green chili and onion with salt.

Boil for about 5/7 min

Then add in the tomato and all the dry spices. Cook another 5 min.

Now add in the coconut powder, cook on low for 2 min.

Temper and cover for 5 min before serving.

Now your done .Hope you try it out.

Easy Fruit Cake with Rum (Rum and Fruit Cake) | Eggless Rum Cake

Here is a soft and spongy fruit cake flavoured with rum. Perfect for a festive treat or a tea party.

Usually fruit cakes are always dense and dark in colour by adding dark caramel syrup and eggs,but this recipe is a lighter version and totally eggless.


                            
You need the following list of ingredients - Wet ingredients must be at room temperature.

1/2 cup mixed fruit medley(soaked in 1/2 cup rum,1/2 tsp cinnamon and 2 tsp sugar for 24 hrs.)

Dry mix
1 cup cake flour -
(For homemade cake flour add 2 tbs cornstarch and 1/2 tsp baking pwd in 1 cup and fill with all purpose flour)
1/2 tsp ginger powder
1/2 tsp cinnamon
1 pinch nutmeg
a pinch salt
1/2 tsp baking soda
1/2 tsp baking powder

Wet mix
1/2 stick butter
1/2 can condensed milk
1 tbsp. rum
1 tsp vanilla essence
1/4 cup milk

Before starting preheat oven to 175c.

1. Sieve the dry mix once, keep aside.
2.Beat the butter,rum and condensed milk till creamy with a electric mixer or a whisk.
3.Add half the dry mix and whisk, also add the half the milk and whisk till smooth.
4.Now again add in the other half of the dry mix along with the milk and whisk so you get a smooth lump free batter.

 

5.Mix the soaked fruit medley mix and line a baking tray with parchment paper on the base and sides.

 

 

 6.Reduce the oven temperature to 170c and bake for 40 min.

 

 Fruit cake with rum is now ready. Cool completely before slicing.
This cake tastes best the next day, do try it and I hope you all enjoy this light fruit cake.

 sent to show your best creation and spotlight event

 

 

Kashmiri Eggplant (Kashmiri Veg Recipes) | Kashmiri Eggplant Recipes

I had not even heard of this dish until a few months back,as usual i just had to give it a try,and we loved it..

This dish has a great aroma to it with the fennel seeds and has a very different flavour,it goes best with peas pulao or plain paratha...
Do try it !

Kashmiri Style Eggplant | Kashmiri Veg Recipe


you like?

great flavours in there

spices
kashmiri red chili 1 tsp
cumin 1/2 tsp
garam masala 1 tsp
fennel seeds 1 tsp (important in this dish)
corriander pwd 1tsp
cardamom pwd 1 tsp( very important in this dish)
1/4 tsp turmeric

1/4 cup yogurt

egg plant cut in medium size chunks
mix salt and 2 tsp oil and microwave for 3 min (you can fry them,but this is so much healthier)
toss and again microwave 2 min,if you dont have a microwave fry the egg plant

in oil,saute all the spice powders,keep a low heat

add the egg plant and cook for 5 min
add salt,a little water can be added to coat the egg plant

after adding water and cooking for 5/7 min
the yogurt goes next

cook this for 5 min on low heat



and your done ! the cardamom and fennel makes this dish get a wonderful aroma and flavour

sent to my spicy kitchen  and priyas page for the eggplant event

Idli Podi Recipe (spicy gunpowder) | Idli/Dosa Spice Powder

Here is a spicy idli podi recipe.

 

15 whole red chilis

1 tbs hing

1 tbs whole coriander seeds

1/2 cup urad dal

15 curry leaf

1/2 tsp mustard seeds

 

Start by adding 1 small tsp oil to a pan,allow to heat and add mustard seeds.

 

Next add the urad dal and saute till light brown,add the curry leaves too.

 

Remove the ingredients and keep aside,in the same pan add some more oil.

 

Saute the dry red chili,hing and whole coriander seeds till aromatic and light brown.

 

Now allow to cool and mix all the ingredients well.

 

Grind coarse or to a fine powder and store in an airtight container.

 

Serve the powder mixed with ghee and eat with dosa or idlis.

Spicy Fish Curry (kerala style fish curry)

This recipe happens to be my husbands favourite fish curry recipe, in Kerala each region has their own version of making  spicy fish curry and when we crave some fish curry and rice this is my go to recipe. Pomfret is the fish I prefer most of the time, but you may try any fish of your choice.

My recipe is very basic and for best results use freshly grated coconut milk and instead of onions use only shallots.

Recipe source : Hubby
You need
Pomfret cut thinly and marinated with turmeric and salt for 15 min
4 garlic + 1 inch ginger crushed
2 green chili slit
10/12 shallots chopped fine
1 small raw mango chopped
1/2 cup tamarind water (tamarind soaked in 1/2 cup hot water)
1/2 cup coconut milk
Spice paste (mix all the spices with little water to make a paste)
2 tsp Kashmiri red chili powder
1 tsp regular red chili powder
2 tsp coriander powder
1 tsp turmeric powder
salt to taste
Tempering
5/8 curry leaf
1 tsp mustard seeds
4/6 fenugreek seeds
5 shallots cut thinly

 

Start by lightly frying the marinated fish, just for 2 min on each side. Keep aside.
Traditionally this step is skipped, but I like the fish to be lightly fried before I add it to a gravy.

Add oil in a pan and add in the crushed garlic/ginger, green chili along with half of the shallots.

Sauté till light pink then add in the spice paste ,saute till the oil separate's.
Mixing the dry spice powders in water and then adding it to oil prevents the spices from burning.

Now add in 1/2 cup water and the raw mango slices, also add in the tamarind water.
Boil for 2 min and add in the fish pieces and salt to taste. Allow to cook for 5/7 min.
Then add in the coconut milk and cook for another 2/3 min on low. Switch off the flame.

Temper with mustard, fenugreek seeds, curry leaf and the rest of the shopped shallots.
Lightly brown the shallots, this brings out a nice flavour.
Add this tempering to the gravy and cover with a lid.Serve only after 2/3 hours for best results.

Enjoy with steamed rice.

Special Breakfast Treats / Nutella Stuffed Cinnamon Sugar Muffins

If  you are looking for a special treat on a lazy new year morning to go with your coffee or just a treat for you and your family to enjoy then this yummy muffin recipe is for you.
For making these stuffed cinnamon muffins all you need is a bowl and a whisk, and in about 10 min you got a batter ready to be baked. That's all, so simple.

These nutella stuffed muffins taste best slightly warm and I promise you that you will fall in love with them once you taste it. I insist that you do not skip the cinnamon sugar topping as that extra crunch along with the buttery taste is the highlight of these muffins.

Here's the easy recipe for sinful muffins.



You will get 6 large muffins with this recipe, but I made them mini muffins and I used the rest of the batter to make a mini loaf.

Here is what the mini loaf looked after I cut it, also look at the lovely topping ! YUM

 

Ok lets start baking - Please make sure everything is at room temperature before you start and also pre-heat your oven to 200 c.

 

Here is the list of things you need

 

5 tbsp. butter - it has to be soft or it will not cream
1/2 cup sugar (use an equal mix of brown and white sugar)
1/2 cup milk
1 egg
1tsp vanilla

Sieve the dry mix once
11/2 flour (I used an equal mix of whole wheat and plain flour)
11/2 tsp baking powder
1/2 tsp cinnamon powder
1/4 tsp nutmeg
1/2 tsp salt

For the topping'
1/4 cup brown sugar
2 tsp cinnamon
mix the cinnamon and sugar in a bowl
2 tbsp. melted butter to drizzle on the muffins

Nutella for stuffing the muffins

 

> Cream the butter and sugar I used a hand whisk but you can use a regular whisk.

> Then add in the egg and whisk again for 2 min on high.

> Now add in the milk and vanilla and whisk again for 2 min till everything is well combined.

> This is the tricky part so be careful, you need to slowly fold in the flour, do it in 3 batches.
No need to over mix, if the batter looks lumpy no problem.
If you mix it all it once and forget to be gentle you will have chewy muffins. So be gentle please,ok?

 

 > Once you mix everything,then add some batter to a muffin tray and then top with a small spoon of nutella,add more batter to cover it up and level the top so you cover the nutella.

> Now bake at 200 c for 5 min then reduce the temperature to 180 c and bake for 15/20 min or until a tooth pick comes out clean.
tip > make sure you do not open your oven before 15 min has passed.

> Once they are out, drizzle some melted butter on top and then sprinkle some cinnamon sugar on top of them.That's all, it is ready.

Do the same if you making a loaf. Just bake for extra 5 min and your done.