Homestyle Chicken Satay Recipe

Chicken satay is so easy to prepare we can serve this as a starter or with fried rice or noodles. I like the flavor and taste of peanuts in this recipe.

Chicken satay recipe on Youtube 

Ingredients:
250 Grams Boneless Chicken or Chicken Breast
2 Tbsp Peanut Butter
5 Shallots / Sambar Onions
3 Tbsp Roasted and Coarse Ground Peanuts
3 Tbsp Coconut Milk Powder
1 Tbsp Ginger and Garlic Paste
1/2 Tsp Turmeric
1 + 1 Tbsp Chilly Powder
1 Tbsp Coriander Powder
1 1/2 Tbsp Soya Sauce
3 Inch Pieces Lemongrass Fresh or Dried
2 Tbsp Sesame Oil
1 Tbsp Sunflower Oil
Salt as per taste
Bamboo skewers
Garnish: Crushed peanuts, finely chopped spring onions, lime wedges...

Prep:

Wash the chicken breast and pat dry. Using a sharp knife chop the chicken breast into long strips and reserve in a colander.

Using a scissor try to chop the lemongrass into tiny pieces and reserve.

Heat a wok on medium flame, add peanuts and constantly keep stirring to dry roast the peanuts. Once the peanuts splutter and turn golden spread it on a plate allow to cool completely. Once the peanuts have cooled down gently rub and remove the burnt skin and reserve the peanuts.

In a mixerjar add the roasted peanuts, pulse twice and form a coarse powder.

Pre and prepare ginger and garlic paste ahead of time. I use equal amount of peeled, washed and chopped ginger and garlic to prepare a paste.

Method:

In a mixerjar add chopped lemongrass, shallots, chilly powder, turmeric powder, coriander powder, soya sauce, peanut butter, 1 1/2 tbsp coarse ground peanuts, 1 1/2 tbsp coconut milk powder grind all the ingredients to form a smooth paste.

Add the chicken to a mixing bowl. Add half the amount of ground masala to the chicken mix well cover and marinate for 20 minutes on kitchen counter.

Once the chicken has marinated well, add salt and mix well. Heat a pan on low flame, add sesame oil and sunflower oil.

While the pan is heating on low flame take bamboo skewers start to thread the chicken in the skewers and reserve.

Once the pan reaches temp gently place the skewers in the pan and add 3 tbsp warm water cover and cook the chicken for 2 to 3 minutes on each side.

Heat a wok on medium flame add the leftover ground marination to the wok, we can dilute the sauce by adding warm water. Add  1 1/2 Tbsp remaining crushed peanuts, 1 1/2 Tbsp remaining coconut milk powder and 1 tsp chilly powder. Check for salt and add if needed. Allow the sauce to boil and reduce for 5 minutes on low flame. Remove the sauce from flame and serve it in a bowl warm.

Keep flipping and roasting the chicken till the chicken has cooked all the way through and the edges turn golden. Once cooked place the chicken skewers in a slanting position for the excess oil to drain and serve it in a platter with sauce. Garnish the skewers with crushed peanuts and finely chopped spring onion and lime wedges and serve hot...Enjoy!

My Review: Streetfood Storyss @New Bel Road Bangalore

Streetfood Storyss located on New Bel Road Bengaluru, offers wide range of vegetarian, Jain and vegan food. 

Review Video on Youtube 👩

Delicate Dishes packed in tamper proof and spill proof , biodegradable sealed boxes. My lunch was delivered on time, here's what I got to taste: 

Galouti Kebab
Jackfruit, Mascarpone Cheese with Malai Marke

Galouti kababs literally melts in your mouth and we felt it tasted exactly like meat. This was prepared with perfection.

Paneer Tikka Masala
Marinated Paneer Cubes & Veggies, Crispy Spinach

Whole Wheat Onion Kulcha

Juicy chunks of paneer prepared in a rich gravy paired well with the kulchas. The kulchas were stuffed with spicy onion and grilled on coals. 

Homemade Jackfruit Biryani with Burrani Raita

Meaty chunks of jackfruit cooked in a spicy gravy and layered with long grains of basmati. we thoroughly enjoyed this biryani.

Chocolate semifreddo is a creamy, frozen Italian dessert made with chocolate, cream and mascarpone cheese. Garnished with rose petals, almonds, pistachios and chocolate sauce.

Lovely dessert to end our meal 💗

Pasta Chaat Recipe

This was my first attempt trying to prepare pasta chaat. I liked the taste and flavor, it was like deconstructed papdi chaat.

Pasta Chaat Recipe Video on Youtube...Subscribe for more 😀

Pasta Chaat Recipe Ingredients:

1 1/2 Cups Pasta (Any Kind)

1/4 Cup Sweet Corn

1/2 Cup Potato Chopped into Fries Shape

1/4 Cup Each Finely Chopped Onion, Tomato, Coriander

1 Green Chilly Finely Chopped

1/2 Lime Juiced

1 Tbsp Mint Chutney

1 Tbsp Chilly Garlic Chutney

1 Tbsp Ginger and Garlic Paste

1 + 1 Tsp Chaat Masala

1 Tbsp Chilly Powder

1 Tbsp Kitchen King Masala

2 Tbsp Maida

2 Tbsp Corn Flour

Sev / Oma pudi 

1 Tsp Salt

Oil for frying

Chaat Chutney Recipes

Chilly and Tomato Chutney 

Chilly Chutney Recipe

Mint Chutney Recipe Video

Prep:

Peel, Wash the potato twice and chop it into coins. Stack the coins and chop it into long strips and place the potato in pot of water.

Peel, wash and finely chop onion, tomato, coriander, green chilly.

Juice 1/2 lime and reserve

Pre Plan and prepare mint and chilly garlic chutney.

Method:

Boil 2 cups water on medium flame. Place the flame on low and add the chopped potatoes stir occasionally and cook till slightly tender. Using a slotted spoon drain the potato and reserve.

In the same pot of water add sweetcorn and boil for 30 seconds or until tender. Using a sieve strain the corn and reserve.

Boil 3 cups water with 1 tbsp salt on medium flame. Add pasta and stir twice cook for 6 minutes or until tender. Drain the pasta and reserve.

In a mixing bowl combine the pasta and potato. Add ginger and garlic paste followed by all purpose flour, corn flour, chilly powder, 1 tsp chaat masala and kitchen king masala toss to coat.

Place oil in a wok for frying. Allow the oil to reach temperature on low flame.

Once the oil reaches temp, add salt to the pasta and toss to coat. Take a small batch of potato and pasta and gently drop in hot oil flip twice and fry till golden. I fried the pasta in three batches, each batch of pasta took 6 minutes to fry evenly.

In a large bowl add the fried pasta followed by mint chutney, chilly garlic chutney, sweet corn, onion, tomato, chilly and coriander toss once. Add lime juice and chaat masala toss once more and plate.

Garnish with finely chopped onion, tomato, coriander and sev...Serve...Enjoy!

Tawa Paneer Roll Recipe

Homestyle tawa paneer roll is the best. No fuss No Mess recipe. We don't need any chutney or mayo in this roll the flavors and taste from paneer and masala is ultimate.

Tawa Paneer Recipe Video on Youtube

Ingredients for Tawa Paneer Roll:
Ready to use Parotta or Follow my recipe to prepare Layer Parotta

Parotta Recipe Link
500 Grams Cubed Paneer
2 Large Onions Cubed
3 Capsicum Cubed
1 Tbsp Chilly Powder
1 Tbsp Chaat Masala
1 Tbsp Kitchen King Masala
1 Tbsp Crushed Ginger and Garlic
2 Tbsp Yogurt
2 Tbsp Oil (Preferably use Sesame or Mustard Oil)
salt as per taste

Prep:

Cube the paneer into bite size thick chunks.

Wash, remove the stem and seeds from the capsicum and chop it into cubes.

Wash. Peel and chop the onion into cubes.

Peel, scrape and wash the ginger and garlic. Using a mortar and pestle roughly crush and reserve.

Whisk the yogurt to a smooth puree.

Method: 

Combine chopped paneer, capsicum and Onion.

Add crushed ginger and garlic, followed by chilly powder, chaat masala, kitchen king masala, salt and yogurt.

Mix well and allow to marinate for 20 minutes.

Heat a pan on medium flame with oil.

Add the marinated paneer to the pan and fry for a minute.

Add salt as per taste and 1/2 cup of water and cover the paneer.

Allow the paneer to cook on medium flame for 2 to 3 minutes. Keep stirring occasionally.

Once the moisture has evaporated a bit place on medium high and allow excess moisture to dry.

Fry for few minutes till oil separates and reserve.

Parotta Recipe on Vidyascooking Youtube Channel

Heat a tawa on medium flame and start to roll out the parathas one at a time prepare a few or we can use ready to eat parathas.

Start to fry the paratha till the edges turn light golden. Flip on both sides and cook for two minutes. Add oil and flip on both sides and cook the parottas till well done and reserve on a plate.

For a portion reserve two parathas on a plate, stuff the parathas with paneer gently fold and roll...serve hot Enjoy!

Moringa Soup / Murungakkai Soup Recipe

Murungakkai in local dialect, this vegetable is from the Moringa tree. During summer we can find this vegetable in abundance across India. Southindian communities prepare various curries, pickles and fritters using the vegetable and leaves. Murungakkai is know for it healing properties consuming it in soup form will help relives headaches, sinus, colds, cough and backaches.

Murungakkai / Moringa Soup Recipe on Youtube

Ingredients:
300 Grams Murungakkai / Moriga / Drum Stick
1 Inch Ginger and 8 Cloves Garlic Crushed
2 Inch Sticks Cinnamon
4 Cloves
3 Pods Cardamom
1 Staranise
1/4 Tsp Fennel Seeds
2 Tbsp Coriander Seeds
1 Tsp Peppercorns Crushed
2 Green Chilies Slit
8 Sprigs Each Mint, Coriander and Curry Leaves
2 Bay Leaves
2 Green Whole Chilies
1 Tsp Tasting Salt
1/4 Tsp Pepper Powder

Prep:
Peel, wash and crush the ginger and garlic.

Crush pepper corns.

Wash and finely chop mint, coriander and curry leaves.

Peel, wash and slice 1/2 onion.

Chop drumkstick into two inch long stick, while chopping remove the hard fiber and add the moringa to the water. Wash twice .

Method:

On medium flame boil three cups water. Once the water starts to boil add chopped moringa followed by half the amount of coriander, mint, curryleaves, bay leaves, staranise, cinnamon, coriander seeds, fennel seeds, cardamom, crushed pepper, crushed ginger and garlic, slit green chilies and onion, cover cook till moringa is tender.

Once the moringa has cooked remove from flame allow to cool. Once the moringa has cooled completely reserve only the cooked moringa on a plate, using a spoon scrape and scoop the flesh and reserve.

Strain the soup and add it back to the pot. In a mixer jar add the scooped moringa flesh, two chilies, reserved coriander, mint and curry leaves and grind to form a smooth paste.

Add the ground paste to the soup and mix well. Place the soup back on medium flame, add tasting salt, salt as per taste, and  pepper powder stir till well combined and boil.

Pour the prepared moringa soup in a serving bowl or glass and serve hot...Enjoy!

Prawn Biryani Recipe (Eral Biryani)

This prawn biryani recipe is packed with flavors from mint, coriander, curry leaves and spices.

Prawn Biryani Recipe Video on Youtube😊

Prawn Biryani Ingredients:
300 Grams Shelled, Deveined, Wash and Drained Prawns
300 Grams Basmati Rice
1 Large Onion Peeled, Washed and Finely Chopped 
5 Sprigs Curry Leaves
5 Sprigs Coriander Leaves
5 Sprigs Mint Leaves
1/2 Cup Yogurt
1 Inch Ginger Peeled and Washed
10 Pods Garlic Peeled and Washed
2 + 3 Whole Green Chilies
1 Tsp Cumin Seeds
1/4 Fennel Seeds
1 Tbsp Coriander Powder
1/2 Tbsp Chilly Powder
1/4 Tsp Turmeric Powder
1/2 Tsp Black Peppercorns
2 Bay leaves
3 Cloves
3 Pods Cardamom
2 Inch Stick Cinnamon 
3 Tbsp Sesame or Coconut Oil
1/2 Tbsp Lime Juice
Mint and Coriander for garnish...

Prep:

Peel, Devein and Wash the prawns twice, gently squeeze and reserve the prawns in a colander allow excess moisture to drain.

Finely Chop mint, coriander and curry leaves.

Peel and wash ginger and garlic...

Method: 

In a mixerjar add garlic, ginger, mint, half the amount of coriander, half the amount of mint, half the amount of curry leaves, two green chilies, cinnamon, cardamom, cloves, fennel, cumin, pepper, chilly powder, coriander powder and turmeric powder grind to form a coarse paste.

Add yogurt to the masala and grind to form and smooth paste. Add the ground masala to the cleaned prawns cover and allow to marinate for 30 minutes. Simultaneously wash the basmati rice twice, add enough water and allow the rice to soak for 30 minutes.

After 30 minutes Heat a wok on medium flame with oil, add bay leaves and fry for few seconds, add the chopped onions, whole chilies, curryleaves, mint, and coriander fry till the onion turns transparent.

Add the marinated prawns to the onion and fry for a minute. Do not waste the leftover marination in the mixerjar and bowl add 1 cup water dilute and add it to the prawns along with coarse salt cook for 2 minutes.

Drain the basmati rice and add to the prawns, measure and add water to cook the rice. Allow the rice to cook on high flame and absorb most of the moisture then place it on lowest flame setting, cover and cook the rice for 15 minutes till well done. 

Once the rice has cooked mix to combine well and plate it, serve the prawn biryani with raita and Enjoy!

Burnt Garlic Prawn Biryani Recipe Video

Mango and Banana Lassi Recipe

Mango and banana lassi is a meal on its own. We have to prepare and consume this lassi right away, it cannot be stored as the banana will oxidize in few seconds and the lassi will not look appealing. I've used papilon yellow food color and mango flavor in this lassi and it can be stored for a short period of time. We can serve this lassi chilled or in room temperature. 

Banana and Mango Lassi Video on Youtube 😊

Mango and Banana Lassi Ingredients:
1 Cup Ripe Mango Cubed
1 Cup Banana Cut into Coins
1 Pinch Pepper
1 Pinch Salt
3 Drops Papilon Mango Flavor
3 Drops Papilon Yellow Color
250 ML Yogurt
2 Tbsp Chopped Nuts (Almonds, Pistachios, Cashews, Walnuts)
Cherries for decoration
Ice cubes optional...

Method:

In a mixerjar add the chopped mango, banana, sugar, salt and pepper grind to form a smooth puree.

Add yogurt, 3 drops mango flavor and 3 drops yellow food color blend well and serve the lassi in a tall tumbler.

Garnish with chopped mango, dry fruits and cherry...Enjoy!

Fingermillet Gnocchi Recipe (Ragi / Kelvaragu Gnocchi)

Gnocchi is a traditional italian dumpling. I've used ragi to prepare this dish. Combination of fingermillet, potato, garlic, butter and chilies was very nice. This gnocchi can be served any time.

Fingermillet Gnocchi Recipe Video on Youtube...Subscribe 😊

Ingredients for Gnocchi:
2 Boiled and Peeled Potatoes
4 Tbsp Fingermillet / Ragi Flour
3 Tbsp Whole Wheat or Maida Flour

1 Tbsp Salt

Ingredients for Garlic Butter:
1 Whole Garlic Bulb (Peeled, Washed and Finely Chopped)
8 Dried Red Chilies Broken into Halves
3 Tbsp Salted Butter

Prepare Gnocchi:

In a mixing bowl grate and add the potatoes.

Knead the potatoes into a smooth dough.

Add fingermillet flour and whole wheat flour. 

Add 1 tsp salt and gently combine the flour with potato.

Make sure not to knead the dough once well combined reserve.

Form marble size doughball, gently press in the middle and form a gnocchi.

We can use fork or a gnocchi comb to prepare a traditional gnocchi shape. 

Grease a large bowl with butter or oil.

Place a steamer or cooker with water and allow to form steam.

Add the gnocchi to the bowl and place it in the steamer to steam cook for 15 minutes on low to medium flame until well cooked.

Once the gnocchi has cooked it will be easy to touch.

Remove the gnocchi from steamer and add it to a plate, spread it in a even layer allow to cool and reach room temperature.

Heat a wok on medium flame.

Add butter, garlic and chilies fry for few minutes.

Add salt as per taste and the gnocchi.

Gently toss the gnocchi in the chilly butter and fry for 3 to 5 minutes on medium flame.

Serve the gnocchi as hot as possible. This dish tastes excellent right out of the wok...Enjoy 😀