Chicken Uppukari Recipe (Salty Chicken Stir Fry)

Chicken Uppu Kari in Tamil translates as salty chicken stir fry. This recipe was prepared by farming community from Tamilnadu using meat not chicken. Younger generation like us enjoy fish and chicken more using chicken instead of meat is healthier and cooks fast.

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Ingredients:
500 Grams Skinless, Boneless Chicken Thighs
1 1/2 Tbsp Green Chilly Masala or Ginger and Garlic Paste
10 Dried Red Chilies
1/2 Cup Baby Shallots
15 Pearls Garlic
3 Sprigs Curry Leaves
1 Tbsp Fennel Seeds
1 Tbsp Chilly Powder
1/2 Tsp Turmeric Powder
1 Tbsp Garam Masala
1/2 Tsp Pepper Powder
3 Tbsp Oil
Salt as per taste...

Prep Up: 
Wash the chicken twice, place the chicken pieces in a colander for 10 minutes allowing excess moisture to drain.

Peel wash and chop half the amount of garlic. I've added garlic 2 ways in this recipe chopped and whole garlic pods...
Peel, wash and reserve the baby shallots.

We can either use green chilly masala paste or ginger garlic paste for this recipe, links will be posted below for both the recipes...

Ginger and Garlic Paste Recipe Video

Green Chilly Masala Paste Recipe Video

Method:
Heat a wok on medium flame add 1 cup water and bring to a rapid boil place on low flame, add salt as per taste.

Add green chilly masala or ginger and garlic paste to the salty water along with chilly powder, turmeric powder and garam masala allow to boil for 30 to 40 seconds.

Once the raw flavors reduces from the masala add chicken stir cover and cook until well done. If the chicken has cooked and is fork tender place on high flame keep stirring allow excess moisture to evaporate.

Reserve the cooked chicken in a plate. In the same wok add 2 1/2 tbsp oil. Add fennel seeds to the hot oil allow to splutter add garlic and fry for a minute.

Add baby shallots, curry leaves and dried red chilies fry for a minute. Add 1/4 tsp salt and 1/3 cup water place on medium high flame allow the garlic and onion to soften and cook. 

Once the onion turns transparent place on high flame allow the excess moisture to evaporate, add the chicken to the shallot masala toss to coat fry for a minute sprinkle pepper powder and serve hot...Enjoy 😉

Basics of Indian Cooking: Mint+Coriander+Curry Leaves Chutney Recipe

There are many variations of mint chutney prepared across India. Basic Mint Chutney is prepared without coconut, sometimes we can find this basic mint chutney with yogurt and served to compliment kababs, grills or applied inside a  roti wrap click here for recipe. Basics of Indian cooking is my web journal series to recreate heirloom and forgotten basic Indian recipes.

Using coconut in chutney is a typical southindian and maharastrian version. This mint chutney is best served with idly, dosa, pongal or steam cooked rice. We can store this chutney upto 3 days in a air tight container refrigerated or upto a weeks time frozen.

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Ingredients:
1 Cups Mint Leaves
1/2 Cup Curry Leaves
1/2 Cup Coriander
1 Cup Coconut
1/4 Tsp Tamarind
1 Inch Ginger
8 Green Chilies
1 Tsp Mustard Seeds
1 Tsp Black Gram Dhal
2 Dried Red Chilies
1/4 Tsp Asafoetida
Oil as required 
Salt as per taste...

Prep Up:
Peel wash and roughly chop ginger.
Separate the mint leaves, coriander and curry leaves discarding the steams. wash all the leaves thrice, drain excess water using colander reserve.

Peel and chop fresh coconut or use fresh grated coconut.
Wash and roughly chop chilies...

Method:
Heat a wok on medium flame with 2 1/2 Tbsp Oil. Fry the ginger and chilies first once it starts to splutter add the washed Mint+Coriander+Curry Leaves fry for 30 seconds switch off the flame reserve.

In a mixer jar add coconut, tamarind, fried ginger and chilies grind to a coarse paste. Add the sauteed mint, coriander and curry leaves to the coconut along with salt as per taste grind to form smooth paste. We can add little water at a time to grind into a smooth paste, I used 1/4 cup water and 1 tbsp salt.

Once the chutney has formed reserve in a serving dish and reheat the wok to temper the chutney. Add 2 tbsp oil once the oil starts to smoke add mustard, urad dhal and dried red chilies fry for 30 seconds or the mustard should stop spluttering add asafoetida quickly temper the chutney and serve right away with soft fluffy dosas or idly...Enjoy...😉

Chutney used to be a herbal medicine prepared by siddha viadya practitioners several thousand years ago. This herbal concoction gained popularity and was later used as a condiment...British fell in love with Indian Chutneys and used ingredients like tomato, onion and mangoes to prepared their favorite chutney. In 1900 British cook or the Anglo cooks used preservatives like vinegar and lime juice to bottle and store the chutney.

Food Tasting @Box8-Sarjapur, Bengaluru

Box 8 is an app and web-based food delivery service who operate in 3 cities...Mumbai, Pune and Bengaluru. There is something for everyone in Box 8 from sandwiches to all-in-one-meals 😉 

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About Box8: Started by two IIT graduates Amit Raj and Anshul Gupta, Box8 currently claims to serve 12,000 meals every day to its consumer base through a network of 60 stores across three cities Mumbai, Pune and Bengaluru. The company initially started out as Poncho in 2011 serving only Mexican dishes in the quick service format (QSR), but then expanded its menu and re-branded (to Box8) in 2014.

Our Order...

Masala Lemonade: ₹ 38/- 

SUPREME Fiery Paneer Sandwich

Awesome combo of paneer & jalapenos ₹ 168/-

SUPREME Superfit Paneer Salad

Grilled low fat paneer pieces combined with farm fresh vegetables and dressed with low cal yogurt dressing ₹ 228/-

All in One Meals

Paneer Makhni Meal

Makhni curry with succulent paneer cubes + Dal Makhni+ salad + chutney + dessert (gulab jamun) ₹ 248/-

Spicy Paneer Meal

Melt-in-your-mouth paneer cubes with spicy curry + Dal Makhni Chole+ salad + chutney + dessert (gulab jamun) ₹ 208/-

CLASSIC Murg Dum Biryani ₹ 228/-

Rich Chocolate Brownie ₹ 78/-

Moong Dal Ka Halwa ₹ 68/-

Alphonso Mango [500 mL Family Pack] ₹ 258/-

All Natural Mango Icecream with Alphonso Mango, Milk and Sugar...

Box 8 is reasonable we enjoyed all the offering. My 3 picks from the entire order is Whole Wheat Paneer Sandwich, Chocolate Brownie and Icecream. Please click here visit my previous blog on Box8.

Visit https://box8.in or follow them on https://www.facebook.com/Box8.in. 

Aloo Paratha Recipe #MAKEHATHKAKHANA

Aloo paratha is one of the most popular wholesome stuffed breads which is prepared for breakfast, lunch or dinner across India. This paratha is normally served with spicy chutney, salads, raita or plain yogurt and pickles. I am recreating and reposting many blogs this is one way to refresh all my recipes and also update my blogs for my viewers Click here to see my old aloo paratha blog recipe.  I like to serve my paratha with a peanut tomato salad, raita, mint chutney and pickle.

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Potato Stuffing Ingredients:
3 Large Potatoes (Boiled and mashed)
1 Medium Onion (Finely chopped)
2 Green chilly (Finely chopped)
2 Tbsp Coriander Leaves (Finely chopped)
1 Tsp Mint (Finely chopped)
1/2 Tsp Cumin powder
1 Tbsp Chilly powder
1 Tsp Garam masala
2 Tbsp Oil
Salt to taste

First Step:
Wash the potatoes thoroughly. Chop the potatoes into half and into quarters. Add enough water in a pressure pan place the potatoes in the pressure pan cover and place on medium flame with whistle on, allow the potatoes to cook for 2 whistles. After 2 whistles switch off the flame allow the potatoes to cool.

Drain the excess hot water from the potatoes. Pour cold water over the potatoes to stop the vegetable from cooking further.

Heat a wok on medium flame, add 2 tbsp of oil once the oil reaches smoking point add onion, asafoetida and green chilly fry till transparent. 

Add all the dry masala chilly powder, cumin powder and garam masala to the onion and fry for a minute. Add the coriander and mint fry for a sec, add the boiled potatoes add salt and fry till masala gets incorporated in the filling fry for 10 more minutes on low flame, remove the masala from flame allow the filling to completely cool before stuffing into the dough.

For the Dough:
1 Cup of whole wheat flour
1/2 Maida or all purpose flour
1 Tsp Salt
2 Tsp Oil
1 Cup Water

Second Step:

Sift flour add to a mixing bowl. Mix salt and oil till well incorporated in the flour. Gradually add water little at a time start kneading once  dough consistency starts to form knead for 10 minutes. 

Add oil and knead for another 2 more minutes. Cover set aside for at least 1/2 hr before preparing paratha. We can prepare this dough a head of time a allow to rest in the refrigerator over night for softer and better texture paratha.

Third Step:

Take lime size equal portions of the dough ball dip in flour and roll out two small 4 to 6 inch diameter disc. We need 2 rolled out disc to prepare 1 paratha.

Take one rolled out disc start to spread the aloo masala in one even layer. Cover the aloo filling with another rolled out disc. Seal the edges. Sprinkle flour and roll out the paratha.

Start rolling out the edges first and then roll the center portion this way the paratha will be evenly rolled out.

Heat a pan or tawa on medium flame. Place the paratha on the tawa and fry for a minute on each side spread 1 tbsp oil and fry on both sides until crispy...Serve hot with raita and butter...Enjoy 😉

Street food version of the same aloo paratha is very simple. Take grated potato, add 1 tbsp of chaat masala, frinely chopped mint and coriander, 1/2 onion, 1/2 tsp cumin powder and salt as per taste. 

Mix all the ingredients and start preparing the paratha. Take lime size equal portions of the dough ball dip in flour and roll out two small 4 to 6 inch diameter disc. We need 2 rolled out disc to prepare 1 paratha.

Take one rolled out disc start to spread the aloo masala in one even layer. Cover the aloo filling with another rolled out disc. Seal the edges. Sprinkle flour and roll out the paratha.

Start rolling out the edges first and then roll the center portion this way the paratha will be evenly rolled out.

Heat a pan or tawa on medium flame. Place the paratha on the tawa and fry for a minute on each side spread 1 tbsp oil and fry on both sides until crispy...Serve hot with raita and butter chicken, Chutney or Channa Masala...Enjoy 😉

Tip 1:- Do not over cook the potatoes. Always cook the spuds for one or max two whistles in a pressure cooker or we can also bake the potatoes at 450 degrees for 15 minutes depending on the size of the spuds.

Tip 2:- For super fluffy and soft paratha's...prepare the dough ahead of time allow to rest in the refrigerator over night for softer and better texture paratha.

Tip 3:- Always sift the whole wheat flour and maida before forming roti dough the bread will be lighter and fluffy 😎

Tomato and Peanut Salad Recipe

Tomato and peanuts salad is very easy to prepare specially for roti or to stuff in wraps, paratha or just serve with corn chips. This salad is best way to help fussy kids start eating raw veggies. I love to use to pre-roasted and salted peanuts out of a packet for this recipe.

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Tomato and Peanut Salad Ingredients:

3 Tomatoes Chopped

1/2 Cup Salted Roasted Peanuts 

1 Large Onion Chopped

10 Sprigs Mint

10 Sprigs Coriander Chopped

2 Green Chilies

1/2 Lime

1/2 Tbsp Chaat Masala or Mint Powder

Salt as per taste

2 Tbsp Olive Oil (Optional)

Method:
Peel and wash all the veggies pat dry and finely chop the onion, chilies, coriander and mint. Roughly Chop the tomato. Crush the peanuts and reserve. Juice 1/2 Lime reserve.

Combine all the ingredients in a mixing bowl and add salt and oil just before serving. Garnish with mint leaves and serve...Enjoy😋

Baby Spinach & Cantaloupe Salad with Chilly Basil Dressing

Serve this refreshing cantaloupe and baby spinach salad for grills or fried fish and chicken its a complete meal.

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Ingredients:
2 Cups Chopped Cantaloupe or Musk Melon
1 Cucumber 
150 Grams Baby Spinach
100 Grams Micro Greens
1 Chilly
1 1/2 Tbsp Raw Cane Sugar
3 Tbsp Balsamic Vinegar
2 Tbsp Olive Oil
10 Basil Leaves
50 Grams Feta or Cheddar Cheese
Salt as per taste...

Method:
Peel de-seed and chop the cantaloupe into bite size cubes. Wash the spinach and micro greens pat dry and reserve. Chop the cucumber into bite size cubes and reserve.

Heat a nonstick wok on medium flame add the balsamic vinegar and sugar stir and allow the sugar to caramelize the vinegar will start to thicken once the vinegar starts to coat the spatula switch of the flame remove the wok from stove allow the vinegar to cool. We can prepare this reduction ahead of time and store in a airtight container in the refrigerator. 

Add the basil leaves, 1/2 chilly, salt and 2 tbsp olive oil in a small blender grind to form a smooth emulsion.

Add the spinach, microgreens and cucumber to a mixing bowl toss once. Add the chilly basil emulsion toss to coat and plate.

Top the spinach with finely chopped 1/2 chilly and cantaloupe crumble and add the feta drizzle the balsamic vinegar and serve...Enjoy...😀

Noodles Bhel Recipe Using New Maggi Bengali Jaal Noodles

I was amazed at the taste and texture of this noodles bhel it is one of a kind tea time snack. I got to taste this noodles bhel at maggi masalas of india launch party. Chef Zaheer khan prepared a healthy version of this bhel by just using cooked noodles. 

I have cooked and deep fried the noodles and also prepared a sauce when combined with the fried noodles it was tangy crunchy and literally left us salivating for more...

Maggi recently launched the #maggimasalasofindia range with four varieties of flavors Amritsari Achari, Super Chennai, Bengali Jaal and Mumbaiya Chataka.  Maggi launch party Blog link.

I liked all the flavors, these whole wheat noodles are chewy, spice blend is perfect not too hot, its definitely worth a try. All four noodles are vegetarian its whole wheat noodles and limited edition. 

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Bengali Jhaal Masala Noodles contains Panch Phoran which is a mix of 5 different spices widely used in every Bengali's kitchen to season many dishes specially fish curries and mutton curry. 

Price of each Pack: Rs.20/- for 73g 
Available across all local stores, groceries and online stores in India.

Also visit www.maggi.in for more information.

Ingredients:

2 Packets Maggi Bengali Jaal Noodles

1/2 Cup Cucumber Chopped

1/2 Cup Tomato Chopped

1/2 Cup Onion Chopped

3 Tbsp Corn Flour

1 Cup Mixture/Farsan

3 Chilies Chopped

3 Sprigs Curry Leaves

Fist Full Coriander Leaves Chopped

1 Lime

Oil For Frying 

Salt as per taste

Method:
First Step is to peel, wash and chop all the veggies as fine as possible.

Follow the package directions and cook the noodles remove the masala packet and reserve. 

Once the noodles has cooked drain the excess hot water pour cold water to stop the noodles from cooking drain excess water in the colander and reserve in a mixing bowl.

Sprinkle corn flour on the noodles little at a time mix well. I used 2 tbsp corn flour to coat the noodles.

Heat a pan with oil for frying. Once the oil reaches smoking point gently drop one layer of noodles and fry on medium flame. If the noodles is clumpy spread the noodles in one layer using the spatula and fry gently.

Flip the noodles every 2 minutes and fry until golden brown in colour drain excess oil and reserve in a plate.

To prepare the sauce heat a pan with 1 tbsp oil use mustard or sesame oil. Fry the chilies and curry leaves once the curry leave splutter add the noodles masala and fry for a minute.

Gradually add 1/4 cup water and bring to boil. Mix 1 tbsp corn flour with 2 tbsp water and add to the sauce. Add salt if needed and stir the sauce will thicken remove from flame allow to cool completely.

Crumble the noodles add to room temperature sauce add chopped cucumber, tomato, coriander and onion mix well top with farsan and lime juice...Serve...Enjoy 😉