Pan Roasted Peri Peri Chicken Recipe

Pan Roasted Peri Peri Chicken can be served as a starter or shredded and stuffed in roti wraps and sandwiches. The spicy taste, tang and flavor in this dish is superb...really enjoyable :)

Pan Roasted Peri Peri Chicken Recipe on Youtube Channel 😊

Ingredients Pan Roasted  Peri Peri Chicken:
500 Grams Chicken Thighs 
2 1/2 Tbsp Peri Peri Spice Mix (I used Snapin Brand)
1 Tbsp Red Chilly Paste
1 Tbsp Ginger and Garlic Paste
1/2 Lime Juiced
Salt as per taste
Oil as required 
Garnish Roasted Sesame Seeds

Prep:
Soak 6 Dried Red Chilies in hot water for 15 minutes.

Once the chilies have soaked drain and add it to a mixer jar grind to form a smooth paste.

Wash the chicken thighs twice. Using a sharp knife place two or three slits in the chicken thighs.
Place the thighs in a colander to drain.

Marination:
Add the chicken thighs to a mixing bowl, add peri peri spice mix, ginger and garlic paste, red chilly paste and salt massage all the ingredients in the chicken for few seconds.

Add juiced lime, salt as per taste and massage the chicken well. Cover the chicken and allow to marinate for 30minutes.

Method:
Place a pan on medium flame.

Add 4 tbsp oil to the pan allow the oil to reach smoking point.

Place the flame on low and gently place the chicken thighs in the hot oil.

Add 1/2 cup of water to leftover marination dilute and transfer to the pan.

Cover the pan and cook the chicken for 5 to 6 minutes. Every 2 minutes keep flipping the chicken till the chicken has cooked.

Once the oil separates from the chicken using gentle hands scrap the bottom of the pan and apply the masala on the chicken and fry the chicken for every two minutes until roasted till desired consistency.

Plate the roasted chicken thighs and garnish with roasted sesame seeds.

Serve the peri peri chicken thighs with mayo and Enjoy!

Sesame Chicken Sticks Recipe

Sesame Chicken Sticks is a fusion recipe. These chicken sticks can be enjoyed as a snack or paired with noodles or fried rice. Sesame seeds have a mild, sweet, and nutty flavor and a satisfying crunch when eaten along with chicken. 

Sesame Chicken Recipe Video on Youtube

Ingredients Sesame Chicken Sticks:
250 Grams Boneless Chicken Breast
1 Tbsp Soya Sauce
1 Tbsp Chilly Flakes
1 Tbsp Curry Powder
1 Tsp Chilly Powder
1 Tsp Ginger and Garlic Paste
1 Tbsp All Purpose Flour (Maida)
1 Tsp Corn Flour
1/2 Tsp Rice Flour
2 Tbsp Sesame Seeds
Oil for Frying
Salt as per taste...

Prep:

Wash the chicken breast twice, allow excess moisture to drain in a colander and pat it dry.

Place the chicken breast on the cutting board, using a sharp knife chop the chicken into fingers.

Add the chicken to a mixing bowl.

Add soya sauce, chilly powder, curry powder, chilly flakes, few drops red food color and salt to the chicken.

Mix the chicken in the masala till well combined allow to marinate for 1 hour. Cover the chicken and place it in the fridge until use.

After a hour remove the chicken from fridge, add ginger and garlic paste, 2 tbsp egg white, corn flour, maida, rice flour, chilly powder, salt and sesame seeds. 

Combine all the ingredients in the chicken till well incorporated allow to marinate for 10 more minutes.

Method:

Heat oil for frying in a wok on medium flame.

Using bamboo skewers, thread the chicken in the skewers.

Apply the marination on the chicken.

Gently drop the chicken skewers one at a time in hot oil and fry for 2 minutes on each side.

Place on high flame and keep flipping the chicken until golden and fry it for 6 minutes until golden and crispy.

Drain excess oil from chicken and place it on plate lined with tissue.

Allow excess oil to drain and serve...sesame chicken hot with some chilly sauce...Enjoy!

Threaded Paneer Recipe

Threaded paneer looks complicated, but it's very easy to prepare. Normally this dish is served as a starter at Sunday brunches and buffets across many restaurants in Bengaluru. Here's my take on the recipe serve it with spicy chilly sauce or sambal chutney and Enjoy!

Threaded paneer recipe video on Youtube

Ingredients Threaded Paneer:
200 Grams Paneer
15 Samosa Patti Sheets
3 TBsp Corn Flour
Oil for frying

Seasoning:
Tandoori Chicken Masala
Mint Masala or Chaat Masala
Chilly Powder
Pepper Powder
Salt

Method:

Chop the paneer into fingers. 

Chop the samosa/ spring roll sheets into thin threads.

Mix the corn flour in some water and prepare a slurry.

Add oil for frying to a wok and place it on medium flame.

In a bowl combine tandoori chicken masala, mint masala, chaat masala, chilly powder, pepper powder and salt. Reserve...

Spread the thinly chopped spring roll threads on a plate.

Roll the paneer fingers in corn slurry shake out excess slurry.

Roll it in the chopped threads and gently drop into the hot oil.

Fry the fingers for a minute on each side keep flipping the paneer and fry until golden.

Drain the threaded paneer from oil and reserve on plate.

Sprinkle with seasoning mix and serve the threaded paneer with sambal...Enjoy!

Sesame Peanut Noodles Recipe

This noodles can be served as it is or with chicken satay, boiled egg, fried egg, cucumber or roasted mushrooms. Combination of sesame and peanuts in this noodles is superb.

Sesame Peanut Noodles Recipe on Youtube

Ingredients:
3 Packs Hakka Noodles or Egg Noodles
I used Chings Noodles 

1 Cup Finely Chopped Spring Onions
1/4 Cup Finely Chopped Spring Onion Whites
6 Dried Red Chilies
1 Whole Garlic Peeled and Finely Chopped
1 Inch Ginger Peeled Washed and Finely Chopped
1/2 Cup Onion Finely Chopped
1 Tbsp Ginger and Garlic Paste
1 Tbsp Soya Sauce
1 Tbsp Sesame Seeds
2 Tbsp Crushed Peanuts
2 Tbsp Peanut Butter
2 Staranise
2 Tbsp Sesame Oil
1 Tbsp Sunflower Oil
Salt as per taste.

Prep:

Peel, wash the ginger and garlic. Thinly slice and finely chop both the garlic and ginger and reserve.

Prep and prepare ginger and garlic paste. I peel, wash and used equal amounts of garlic and ginger to prepare a paste.

Clean the spring onions, wash thrice and finely chop.

Peel, wash and finely chop the onions and reserve.

Dry roast the peanuts till it splutters. Place it on a plate to cool down allow to reach room temp rub gently to remove skin and add only the roasted nd skinned peanuts to a mixerjar, pulse twice to form a coarse powder and reserve.

Boil 3 to 4 cups water in a large pot. Add salt and few tsp oil to the water bring to a boil then add the noodles and cook until tender. Drain the noodles in a colander and reserve.

Method:

Heat a wok on medium flame with sesame oil and sunflower oil. Once the oil reaches smoking point add staranise and fry it fir few seconds.

Add finely chopped ginger, garlic, spring onion whites, and onion fry till light golden. Add ginger and garlic paste and fry till raw flavor reduces.

Add dried red chilies broken into halves, sesame seeds and crushed peanuts and fry till golden.

Add peanut butter and salt fry all the ingredients till it starts to froth. Add soya sauce and stir well.

Add cooked noodles and toss in the masala and cook it on medium flame for 5 minutes. 

Serve the noodles on a serving platter, garnish with crushed peanuts and spring onions and serve hot...Enjoy!

 

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!