Aloo Parwal / Patal Stew - My Style

Ingredients:

2 medium sized potatoes - peeled and cut into 8 pieces

4 parwals/patals - cut into 2 pieces from middle (horizontal)

1 tomato - chopped

1 medium size onion - chopped

2 green chillies - slit into two pieces

1/4 tsp ginger garlic paste

1/2 tsp zeera

1 tsp zeera powder

1 tsp dhania powder

1 tsp red chilly powder (optional)

2 tbsp refined oil

1 tbsp curd mixed in 1 cup water (whisk very well till the lumps gone)

Salt as per taste

For the tadka:

4 cloves
2 green cardamoms
1 inch cinnamon stick 

1/2 tsp hing or asfoetida (mixed in 1 tsp water)

1 tsp ghee or clarified butter

MAKING THE STEW:

Since this is a stew so we cook in the pressure cooker. If want to cook in kadai, then you will need to use boiled potatoes and fry the parwal separately and keep it ready to be added as per the recipe. All the other steps as given below can be followed for preparing the dish.   

Take the pressure cooker and put on the gas. Now add the refined oil and keep medium flame. Once it is enough warm (not smoking) add the zeera and green chillies. As they start sputtering, lower the flame and add the onion. Fry till the onions brown on the edges. Now add the ginger garlic paste and let it cook on the same low flame for 1-2 mins. Stir in between for them to mix properly. Keep low flame. 

Next add the parwal/patal and fry for about 5 mins (on low flame). Now add the potatoes, tomatoes, zeera powder, dhania powder, red chilly powder (if adding) and the salt as per taste. Cook for 9-10 mins on low flame. Once you see some oil separating on the edges of this mixture. Add the curd & water mix. Keep the flame low.  

This has to be done fast: Now prepare the tadka. In a separate small pan add the ghee. Once warm add all the ingredients of the tadka. Now transfer this onto the stew in the pressure cooker. 

Once the tadka added, adjust the water and the salt. Water should just cover the vegeatbles. Put the lid on and give pressure till 2 whistles on medium flame.

Once pressure releases, open the lid and transfer the dish into a serving bowl. 

Sprinkle some finely chopped green chillies and coriander for garnish (optional).     

Serve with hot chappatis or parathas and lots of love.

Cheers!!!

Mustard Honey Grilled Chicken - My style

Ingredients:

200 gms chicken breast pieces (boneless; cut into thin slices)
3 tbsp olive oil
2 tbsp mustard paste
1/2 tbsp honey
1 tsp freshly crushed pepper corns
2-3 pods of garlic (crushed finely)
1 green chillie (finely sliced)
1/2 tsp Thyme (freshly chopped or dry herb)
1/2 tsp Rosemary (freshly chopped or dry herb)
1 lemon juice
Salt to taste


Method:

Wash and dry the chicken slices. Put small cuts into the slices for the marinade to seep in.

Now in a bowl add all the other ingredients and mix it well. Taste it for making any moderations. Now add the chicken slices and mix well. Cover the bowl with a cling film and let it marinate for atleast 4-5 hrs in the fridge(can be cooked with marination of 30-45 mins also but for best results let the spices and juices soak in!).

Take it out of the fridge atleast 40 mins before grilling (for the chicken to come to room temperature).

Next take a non-stick pan and put it one the gas. When heated put the chicken pieces 2-3 at a time and let it cook on low flame till brown and crispy on both slides. Keep turning over and checking that they are not getting burnt. If you feel the chicked to be sticking to the pan then sprinkle some oil. Insert fork in the pieces to see that the chicken is cooked from within too. Remove and keep aside on a plate.

Repeat for the rest of the pieces. When all pieces done and kept on the plate. Add 1 tbsp water to the leftover marinade. Now put the pieces back on the pan and pour this marinade on top and let it just cover all the pieces for 3-4 mins on high flame (don't burn please). Take it out on a plate and serve with garlic or herbed toast.

Enjoy and let me know.  

Grilled Cheese Open Toast - My style

Ingredients:

2 bread slices (cut into 4 square pieces each) 
3 tbsp butter
2 cheese cubes (grated)
1/2 tsp finely chopped green chillies (optional)
1 tbsp capsicum finely chopped
1 tsp freshly ground black pepper
1 tsp Maggi Hot & Sweet sauce or Garlic Sauce
1 piece of garlic mashed to paste
Mix of herbs (any you want or have - parsley or rosemary or celery or thyme etc)
Salt as per taste

Method:

Put all the ingredients in a bowl (except for the bread slices) and mix it well and let it rest for 15-20 mins for the flavors to absorb and mix. Now take the 8 pieces of bread and with the help of knife or spoon put the mixture on each piece. 

Now put a non-stick pan on the gas. Let it warm then put  4 pieces of the bread and cover it with a lid and let it grill. keep checking. When the butter is slightly melted and there is fragrance of garlic & herbs coming and the bread would appear toasted. Take them out. Do the same for the next batch.

Now put them on a tray and serve. Kids and adults will love alike.

As I personally feel, cooking is all about adding your individual twist to it. So go ahead and experiment with combinations like no garlic or add schzeuan sauce or add flavored cheese instead of plain etc...the permutation combinations are unlimited. 

Let me know how you liked and cooked it.

Bon apetit !! 

Chilly Chicken - My style

Ingredients:

650 gms chicken (cut in small pieces)
1 large onion (sliced into 8 broad pieces)
1 capsicum (cut into square pieces)
1 celery stick chopped finely
1 tbsp cornflour
2 tbsp soya sauce
2 tbsp vinegar
2 tsp garlic - green chilly paste
1 tsp black pepper powder
4 tbsp oil
2-3 green chillies slices finely for garnishing
2 tsp finely chopped spring onion for garnishing
salt to taste


Method:


Wash and dry the chicken. Mix cornflour, soya sauce, vinegar, celery, garlic chilly paste, pepper powder and salt. Now marinate the chicken in this mixture and leave it for 2-3 hours (can be less also). 


In a kadai put the oil. When the oil is heated, add the onion. When they turn light brown on the edges, add the marinated chicken (complete with marinade also). Now lower the flame and cover let it cook. Keep stirring in between. When the oil starts separating and the chicken is cooked check for the seasoning (salt). Now add the capsicum, spring onions and green chillies. Now turn off the gas and put the lid back. 


Serve hot.


Cheers !!

Aloo Dum - My style

Ingredients:

Aloo (Potato) - 4 medium 

Onion - 1 large

Tomato - 2 large

Curd (hung) - 2 tbsp

Zeera - 1 tsp

Cinnamon powder - 1/2 tsp (or you can put 1 inch cinnamon stick)

Green cardamom - 2

Cloves - 4

Pepper corns - 10-12 pieces

Gingere- Garlic paste - 1 tbsp

Green Chillies - 2 (spicy ones) finely chopped

Zeera Powder - 1 tsp

Coriander Powder - 2 tsp

Red Chilli Powder - 1 tsp (or as per your taste)

Turmeric Powder - 1/2 tsp

Dry red chillies - 2-3 

Tej patta - 1-2

Sugar - 1 pinch

Salt to taste

Mustard oil - 2 tbsp

Coriander Shredded for garnishing 

Method:

Peel the potatoes and then with the help of fork pierce the potatoes in multiple places (for the spices to seep in). Marinate the potatoes in curd; zeera;cinnamon (powder or stick broken into small pieces); green cardamom; Cloves; Ginger/Garlic paste; green chillies; zeera powder; coriander powder; red chilly powder; pepper corns (crushed) and salt. Let it marinate for 30-40 mins. 

Now boil Tomato and onion in just enough water to cover them. In this add a pinch of sugar and 1 pinch of salt. Boil for 4-5 mins and let it cool. Once cooled then puree it and keep it aside.

Now take a pressure cooker and put the mustard oil. When it simmers add the dry red chiilies and tej patta. Now lower the flame and add the tomato+onion puree. Cook it till oil separates. Now take the cooker off the flame and then add the marinated potatoes. Now put it back and cook on low flame (so that curd does not spoil). Constantly stir so that it does not stick to the bottom. After 8-10 mins add water so that it covers the potatoes (adjust salt as per water added). Now just add 1 tsp ghee (indian clarified butter) and put the pressure. After 2 whistles take it off and let the steam come off on its own. Once the pressure gone, transfer the aloo dum in the serving dish and garnish with coriander leaves. Have with hot chappatis.

Let me know how it turns out.

Cheers !!