Stove Top: Arabic Grilled Chicken Recipe

Arabic grill chicken turned out really good with out oven and bbq. This flavorful grilled chicken can be used in wraps or sandwiches. I personally enjoyed the grill chicken with salad.

Recipe Video Posted on Youtube English Channel 😊

Arabic Grill Chicken

1 Kilo Whole Chicken Thigh

1 Tsp Roasted Cumin Powder

1 Tsp Chicken Masala or Curry Powder

1 Tsp Kitchen King Masala

1 Tsp White Pepper Powder

1 Tbsp Sweet Paprika / Kashmiri Mirchi

1 Tbsp Degi Mirchi / Spicy Chilly Powder

1 Tbsp Ginger and Garlic Powder

1 Tbsp Mint Masala or Pudina Masala

1 Tbsp Coriander Powder

1 Tbsp Zaatar

1 Tbsp Sumac

1/2 Cup Yogurt

1 Tbsp Lime Juice

2 Tbsp Sesame Oil

Salt as per taste

Prep:
Wash the chicken well pat it dry with a towel. Using a sharp knife score the chicken 3 to 4 times both sides.

In a mixing bowl add all the spice powders, salt and sesame oil mix it well, then add yogurt and mix well.

Add the chicken to the marination and apply the marination on the chicken. Cover the mixing bowl and place the chicken in the fridge for min 3 to 5 hours to marinate well.

Method:
Place a pan on medium flame. 

Remove the chicken from fridge and mix it well once.

Place the chicken on the pan. Add 1/4 cup water and dilute the marination and add it to the chicken. Do not flip or turn the chicken it might fall apart white cooking.

Cover and cook the chicken till all the moisture has evaporated.

Do not turn or flip the chicken it will be well done we don't have to flip and cook it. The marination is a meat tenderizer and will cook the chicken faster.

Remove the chicken from flame once the moisture has evaporated if there's left over gravy we can reduce it a bit serve it with the grilled chicken as a dip . Allow the chicken to cool  down and reach room temperature. 

Place a grill rack on medium flame allow the grill to heat well. Place the chicken thigh on the grill rack and grill the chicken on both sides for 5 minutes. Once the grill chicken is ready remove from grill rack and serve right away. We can serve the grill chicken with the gravy and mayo...Enjoy!

Sitaphal Milk Shake / Custard Apple Milk Shake Recipe

No extra sugar added sitaphal milk shake. This milk shake is creamy and tasty and no extra sugars added, which is very healthy.

Recipe Video Posted On Youtube English 😉

Sitaphal Milk Shake Recipe Ingredients:

1 Cup Custard Apple Pulp

1 Cup Milk

Prep:

Boil the milk allow to reach room temp place it in the freezer to form crystals.

Wash the custard apple place it to air dry. Place a sieve on a mixing bowl. Scoop the custard apple and add it to the sieve. Using back of a spoon press the custard apple and strain the pulp.

Extract the pulp and place it in the fridge covered until use.

Method:

In a mixer jar break and add the milk grind on one speed for a minute.

Add the custard apple pulp and grind to form smooth milk shake.

Transfer the milkshake to a tall tumbler and serve...Enjoy!

Egg Bhurji Butter Pav Recipe

Egg bhurji and buttery pav buns are a treat after a stress full day. This is a very simple and easy recipe and also filling.

Recipe Video Posted on Youtube English 😊

Egg Bhurji Ingredients:
6 Eggs
1 Large Onion
2 Large Tomatoes
6 Green Chilies
2 Sprigs Curry Leaves
6 Sprigs Coriander Leaves
1 Tsp Ginger and Garlic Paste
1 Tsp Chilly Powder
1 Tsp Coriander Powder
1 Tsp Garam Masala (Kitchen King)
1/4 Tsp Turmeric Powder
1/4 Cup Milk or Water
Salt as per taste
Pepper Powder Optional
Oil, Ghee and Butter as required.

Butter Pavs:
2 Loafs Pav Buns
100 Grams Butter

Prep:

Peel, wash and finely chop onion.

Wash and finely chop tomatoes.

Separate curry leave and coriander rise well in water and finely chop.

To prepare ginger and garlic paste, peel and wash ginger and garlic equal amount and grind to form smooth paste.

Separate chillies from stem, rinse in water and finely chop.

Crack the eggs in a bowl whisk and reserve. This step is optional.

Method:
Heat a wok on medium flame add 5 tbsp oil or we can add 3 tbsp oil and 2 tbsp ghee.

Add finely chopped onion, tomatoes, chilies, and curry leaves to the wok and fry all the ingredients on low flame for 6 to 8 minutes. Add ginger and garlic paste and fry for a minute.

Add chilly powder, turmeric powder, coriander powder, kitchen king masala and salt fry all the ingredients till the oil separates. Add milk or water and stir all the ingredients till well combined, cover and cook till gravy is formed.

Crack the eggs in a bowl whisk it slightly and add it to the masala stir well and cook on medium flame.

Keep stirring and scramble the eggs well to form burji. Add a tbsp ghee and cook till crumbly.

Add finely chopped coriander and stir well, remove the egg from stove cover and reserve.

Heat a tawa on medium flame. Add 2 tbsp butter.

Slice the pav buns in half and place it on the tawa and toast it on both sides till golden.
Serve the pav buns with egg burji and enjoy!

Mexican Spiced Pineapple Salad Recipe

I was trying something new with ingredients already avaiable with me, only produce I purchased was pineapple and salad leaves. All salad leaves are freshly delivered to your doorstep via @Bigbasket or @GourmetGarden online stores, I highly recommend these apps.

Recipe Video Posted on Youtube English 😊

Mexican spiced pineapple salad Ingredients:

2 Cups Cubed Pineapple

2 Cups Cubed Bellpeppers

1/4 Cup Rocket Leaves

8 to 10 Leaves Baby Butterhead Lettuce

8 to 10 Leaves Iceberg Lettuce

1 Tbsp Mexican Seasoning Mix or Taco Seasoning

1 Tsp Spicy Chilly Powder

1 Tsp Lime Juice

1 Tsp Salt

2 Tsp Peanut or Sesame Oil

If you cannot find mexican seasoning combine equal amount chili powder, cumin, salt, pepper, kashmiri chilly powder or paprika, garlic powder, onion powder, red chilly flakes, and oregano in a small bowl and use as required.

Prep:

Wash the pineapple, peel and cube into bitesize chunks.

Wash the bellpeppers, slice in half remove the stem and seeds.

Cube the bellpeppers and reserve.

Separate the salad leaves and rinse twice in cold water.

Spread the salad leaves on a towel and pat dry.

Roughly chop only the ice berg lettuce and baby butterhead lettuce.

Method:

Heat a wok on medium flame with 2 tbsp peanut or sesame oil.

Add the cubed bellpeppers and pineapple.

Add chilly powder, mexican seasoning and salt as per taste toss to coat well. Stir fry all the ingredients for two minutes and remove from flame allow to cool down a bit.

Spread the salad leaves on a serving plate. Sprinkle mexican seasoning, lime juice, chilly flakes as per choice, salt and some chilly powder toss a bit.

Top the salad leaves with pineapple and garnish with lime juice...Serve the salad...Enjoy!

Homemade: Chicken Tacos Recipe

 

These healthy and scrumptious chicken tacos can be served any time of the day.

Recipe Video on Youtube English 😊

Ingredients Chicken Tacos:

Chicken Filling:

250 Grams Chicken Keema

1 Large Onion 

1 1/2 Tbsp Ginger and Garlic Paste

1 Tbsp Mexican Spice mix ready to use or Fajita mix

1 Tbsp Kashmiri Chili Powder / Paprika

1 Tbsp Oregano

1/4 Tsp Cumin

1/2 Tbsp Coriander Powder

1/2 Tbsp Pepper Powder Optional

Salt as per taste

Oil

Prep:

Peel, wash and finely chop onions.

Peel, wash and chop equal amount ginger and garlic.

Add the ginger and garlic to a mixer jar and grind to for a smooth paste.

Prep and prepare guacamole, sour cream and salsa ahead of time. Recipe videos are posted below.

Sour Cream Recipe Video

Guacamole and salsa recipe video

To Prepare Chicken Filling:

Heat a wok on medium flame.

Add 2 tbsp oil once the oil reaches smoking point.

Add finely chopped onion, and fry well. Add ginger and garlic paste and fry till raw flavor has reduced.

Add chilly powder, paprika powder, cumin powder, Mexican seasoning, salt and pepper. Fry all the spice powders for a minute.

Add chicken mince and fry along with onion till the mince is crumbly. 

Add 1/4 cup water and salt as per taste and mix well. Cover and cook the chicken until well done.

Once the chicken is cooked check for salt and spice level add if needed and adjust accordingly, fry the chicken well till oil separates and make sure the moisture is completely evaporated but the chicken must not be dry. The chicken should have some amount of moisture for a juicy taste.

Remove the chicken filling from flame add lime juice and finely chopped coriander mix well and reserve.

Tacos:

Chicken Filling

Salsa

Sour cream

Guacamole

Taco shells

Lime Wedges

Prepare Tacos:

Heat 4 Tbsp oil in a wok on medium flame.

Gently fry the taco shell one at a time in the oil on both sides making sure the shells fry till crispy.

Use tongs and a fork to fry the taco shell and make sure the cavity is wide and does not shut while frying. These ready to use taco shells close while reheating and frying.

Fill the tacos with chicken and top with salsa. 

Serve the tacos with side of guacamole, sourcream and lime wedges …Enjoy!

Guacamole and Salsa Recipe

Guacamole and salsa are two condiments which is normally served with Mexican food from rolls to rice bowls this guacamole and salasa balances the taste and texture.

Recipe Video on Youtube English Channel 😀

Ingredients:

2 Ripe Avocados (450 Grams)

2 Large Onion

4 Garlic Cloves

1 Large Tomato

1 1/2 Cups Capsicum (Red, Yellow and Green)

4 Green Chilies

6 Sprigs Coriander

4 Limes

1 Tbsp Cumin

1 Tbsp Chilly Powder

1/4 Tsp Pepper Optional

Salt as per taste

Prep:

Peel, wash and finely chop onions.

Wash and remove seeds from capsicum and finely chop.

Wash and finely chop tomato.

Peel, wash and grate garlic pods.

Remove stems and wash chilies. Finely chop the chilies and reserve.

Wash and chop the limes into halves, juice the limes in a bowl and reserve.

Separate the coriander leaves, wash and finely chop.

To Prepare Guacamole:

Wash the avocados. Chop into half and remove the seed.

Using a sharp spoon scoop the avocado in a bowl and mash.

Add 2 tsp lime juice followed by onion, half the amount of garlic, chilies, tomato, onion, tomato, and capsicum.

Mix all the ingredients well in the avocado and add salt mix well cover and place in refrigerator.

Taste and adjust lime juice and salt as required.

We can avoid the salt and add it later if not consumed rightaway. 

Guacamole can be used as spread for bread toast, rolls, and served with corn chips.

To Prepare Salsa:

In a mixing bowl add all the remaining finely chopped veggies, grated garlic, finely chopped chilies, coriander and lime juice.

Mix all the ingredients well and start adding cumin, chilly powder, pepper powder and salt before serving.

Mix and serve the salsa chilled with nachos or in rice bowl and enjoy!

Kale Chaat Recipe

Kale Chaat is an excellent way to curb your craving for deep fried chaats , when dieting. This chaat is healthy and nutritious for the entire family. I purchased these kale leaves from gourmetgarden online store.

Recipe Video in English on Youtube Channel 😊

Kale Chaat Ingredients:

100 Grams Kale

1 Tsp Chilly Powder

1 Tsp Pepper Powder

1 Potato

1 Onion

Mint Chutney

Tamarind Chutney

Garlic Chutney or Chilly Chutney

Nylon Sev

Roasted Peanuts

Roasted Mung Dal (Dalmoth)

1/4 Tsp Salt

1 Tbsp Olive Oil or Sesame Oil

Mint Chutney Recipe for Chaats

Chilly Chutney Recipe for Chaats

Tamarind Chutney Recipe used in Chaats

Prep:

Separate the kale leaves from stem. Tear into small pieces. Wash it twice and place it in a colander, allow excess moisture to drain.

Spread the kale on a towel and air dry. Once the kale leaves are air dried add it to a mixing bowl.

Wash and boil the potato, peel, crumble and reserve the potato in a bowl.

Peel, wash and finely chop the onion.

Method:

Add chilly powder, pepper powder, salt and oil to kale leaves and mix well.

Spread the kale leaves in a even layer on a microwave safe plate or dish then place it in the microwave.

Microwave the kale for 2 minutes then flip it and microwave it for a minute.

Remove the kale chips from microwave and place it in a serving plate.

Top the kale chips with crumbled potato, finely chopped onion, mint chutney, chilly chutney, tamarind chutney, sev, roasted peanuts, and dal moth.

Sprinkle some chilly powder and chaat masala...Serve...Enjoy!

Microwave Kale Chips Recipe

Healthy snack for entire family. 

Recipe updated on Youtube English Channel 😊

Kale Chips Ingredients:

100 Grams Kale

1 Tsp Chilly Powder

1 Tsp Pepper Powder

1/4 Tsp Salt

1 Tbsp Olive Oil or Sesame Oil

Prep:

Separate the kale leaves from stem. Tear into small pieces. Wash it twice and place it in a colander, allow excess moisture to drain.

Spread the kale on a towel and air dry. Once the kale leaves are air dried add it to a mixing bowl.

Method:

Add chilly powder, pepper powder, salt and oil to kale leaves and mix well.

Spread the kale leaves in a even layer on a microwave safe plate or dish then place it in the microwave.

Microwave the kale for 2 minutes then flip it and microwave it for a minute.

Remove the kale chips from microwave and serve...Enjoy!

Plantain Vada Recipe

Crispy and spicy plantain Vada's can be served as a starter or with southindian meals.

Recipe Video posted On Youtube English Channel 😉

 

Ingredients:
2 Medium Plantains (Approx 1 1/2 cups cooked)
1 Cup Roasted Bengal Gram
1 Medium Onion
1 Inch Ginger
4 to 5 Green Chilies
1 Inch Cinnamon
3 Cloves
2 Cardamom Pods
1/4 Tsp Fennel seeds
2 Sprigs Curry Leaves
5 Sprigs Coriander
5 Sprigs Mint
Salt to taste
Oil for frying.

Prep:

Add 2 to 3 cups water in a pot and bring it to boil on medium flame.

Wash the plantain, chop and remove the stem.

Add the plantain to the boiling water and cook until tender on medium flame.

Once the plantain is fork tender remove from flame and allow it to reach room temp.

Heat a wok on medium flame. Add the roasted bengal gram, constantly stir and dry roast until slightly golden. 

Transfer the roasted bengal gram to a plate allow it to cool.

Once the bengal gram has cooled down transfer to a mixer and grind to form fine powder.

Peel and wash the onion. Finely Chop and reserve the onion.

Remove the stems from chilies, wash and chop.

Peel, wash and chop the ginger.

Separate the coriander leaves and mint leaves from stem. Wash the mint and coriander well. Drain the mint and coriander in a colander, finely chop and reserve.

Method:

Peel and add the plantains to a mixing bowl or large plate. Break the plantain into pieces then start to mash it use a masher to mash and form a smooth dough.

In a mixer jar add fennel seeds, cloves, cardamom, cinnamon, 1/4 tsp mint, 1/4 tsp coriander, chilies and chopped ginger. Grind all the ingredients to form a coarse paste.

Add the masala paste to the plantain dough along with finely chopped onion, mint, and coriander knead until all ingredients are well combined.

Gradually add roasted chickpea flour and knead to form a semi tight dough.

Place a wok on medium flame add enough oil for deep frying.

Divide the dough and add salt to one portion of the dough and knead well. Form uniform lime size dough balls. Flatten with your palms and gently drop the plantain patty in hot oil.

Allow the plantain to fry for a minute on one side then gently flip and fry on the other side. Keep flipping the patty every minute and fry it until golden. Drain the plantain vada from hot oil and place it on a plate lined with kitchen towel.

Serve the plantain vada hot with chai and enjoy!