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Friday, December 30, 2016

The Chicken Tikka Biryani

Firstly, I am eminently grateful for all of you who allow me to do what I love to do every single day! When I decided to lay the first stone in 2016, I never dreamed my food blog would turn out as good as prodigious. When I look back to some of my fan’s recipe requests and my popular recipes to see which one made it to top 15, it pushes me to try something new and different with food. I’m completely flabbergast at where my little hobby has taken me. None of it would be possible without all The Hoggerz fans trying and sharing my recipes, A huge THANKYOU! If you’re new here, this is always a great place to start!

I have decided to try something a little different with tikka recipe and give it a new angle this cold winter nights. Everyone heartily adores the smells and taste of tikka in my house, I have been getting tons of requests that fits in this newly developed recipe, which you can see here I thought to give a try this week and see how it goes. If you too have requests for anything in particular such as a vegetarian meal, gluten-free, kid friendly, freezer friendly, low carb, slow cooker etc let me know! For all you tikka lovers, don’t worry I’m still eating my veggies and I will continue to share a variety of recipes for you’ll as I always do!

If you’re sick of hogging tikka with naans, paratha’s or indian flat bread, then tikka biryani will be a total amazeballs meal for you and family! Tikka biryani is the same smoke filled tikka recipe, but it has a lot of different techniques and ingredients. If you love experimenting in your kitchen like I do then you should try this one. Tikka biryani is a marination of flavorful indian spices, kick of food color and aromatic yogurt gravy! My husband is a huge fan of tikka flavored meal so I thought to put the rice together and steam chicken tikka with amazingly flavored yogurt curry and this was born. Enjoy this with your loved one’s on this new year's eve! If you would like to see some of the previous easy and quick chicken tikka/tandoori recipe for weekend dinner plans then simply click here!

The Chicken Tikka Biryani

The Chicken Tikka Biryani www.thehoggerz.com


Preparation Time: 60 minutes
Cooking Time: 60 minutes
Total Time: 2 hours
Serves: 2-3 persons

Ingredients:
2-3 Chicken pieces, as we are a family of two I have prepared this recipe with minimal elements, you can double the quantity as needed.
1 cup basmati rice
1 cup whisk, greek yogurt
½ cup fried onion
2 sliced tomatoes
1 cup cooking oil
1 teaspoon ginger paste
1 teaspoon garlic paste
1 tablespoon red chili powder
1 teaspoon coriander powder
1 teaspoon black pepper powder
½ teaspoon hot spice powder
½ teaspoon turmeric powder
½ teaspoon cumin powder
¼ teaspoon fennel seeds powder
1 big cardamom
2-3 cloves
½ inch cinnamon piece
¼ teaspoon orange food color
1 piece of charcoal, for smoky flavor
1 teaspoon lemon juice
2 tablespoons cilantro
2-3 slit green chilies
Salt to taste

Method:
  • Let’s marinate the chicken first, In a bowl, marinate chicken pieces with lemon juice, 1 teaspoon ginger paste, 1 teaspoon garlic paste, ½ tablespoon red chili powder, ½ teaspoon hot spice powder, ½ teaspoon black pepper powder, orange food color and salt to taste. Mix well and keep aside for 30 minutes or 2 hours.
  • In a non stick pan, heat cooking oil and cook the marinated chicken pieces undisturbed for 10-15 minutes until it becomes tender and little crisp from outsides. You can either grill, barbecue or bake the marinated chicken pieces. Drizzle cooking oil over the chicken when needed.
  • Once the chicken absorbs all the flavors and gets evenly tender, give smoke with burnt coal and cover the pan for at least 15 minutes so that the chicken turn out to be smoky!
  • Meanwhile, In another pan, heat ¼ cup cooking oil and fry half moon sliced onions until golden brown, add 2-3 cloves, ½ inch cinnamon piece, 1 big cardamom, sliced tomatoes, add ½ teaspoon red chili powder, ½ teaspoon turmeric powder, 1 teaspoon coriander powder, ½ teaspoon cumin powder, ½ teaspoon fennel seeds powder, ½ teaspoon black pepper powder and cook on medium flame.
  • Now add ½ cup greek yogurt and fry or bhuno until the gravy forms a smooth and thick paste. Add chopped cilantro and 2-3 slit green chilies and cover the pan, allow it to cook for 3-5 minutes on a low flame.
  • Add roasted chicken tikka pieces in the gravy and mix well. Adjust the seasoning and salt of the gravy as needed.
  • In a saucepan, add basmati rice in 2-3 cups of boiling water, add 2 teaspoons of salt and steam for 2-3 minutes until the rice is half cooked. Immediately strain the rice and discard all the water.
  • In a pot, drizzle cooking oil and 3 tablespoons of water, layer half cooked rice and spread the chicken gravy on the top of rice spread. Add the remaining rice all over the gravy and make layers, lower the heat and cook covered for 10-15 minutes until the rice is completely steamed.
  • Serve hot without breaking the rice and chicken pieces. Tikka biryani tastes best with plain yogurt raita. Enjoy!

Thursday, December 29, 2016

Tea-Time Zucchini & Onion Fritters

Winter has outstretched its stay, here winter is much like summer, it has a variable temperament, its fickleness is its chief facet, although my favorite season. I have come to appreciate its turn, there is something charming in the redolence of air, the bareness of the trees, a crisp and tonic, cold morning with silvery sunlight and sometimes the gray tones of astringent winter marries well with the evening delights of warm slow-cooker soups or delicate fritters with a milky latte. Winter and rainy days naturally foster the hankering for fritters as they are crisp, healthy and unbelievely light, low calorie veggie delight for a tea time snack. I like adding different patterns of veggies and flavoring in fritters so that my hubby dearest happily tucks in veggies without persnickety about the insides.

I always wanted the recipe for these delicately flavored zucchini for winters, they are a departure from the traditional Indian ones that are usually spiced up, they’re very much my mama’s recipe, partly drawn and inspired from Italian version Pitticelle Cucuzze, partly because I favour the pure vegetarian side of the dish by dropping the idea of adding eggs! I have made the lighter version of zucchini and onion fritters, but you try to vary these by adding grated Parmesan cheese, sharp cheddar, bell pepper, peas, corn, favorite herbs and egg if you’re looking for more healthy points in your snack.  This simple snack bites or side dish is a great way to use zucchini, I have added more of onions for an extra crisy texture, but you can change the volume of zucchini and onions as per your likings. My husband raved about this and asked me to make it again tomorrow! This would be wonderful over grilled chicken or meat.

Egg-Free Zucchini & Onion Fritters

fritters recipe, onion fritters, zucchini fritters, pakoda recipe, pakora recipe by www.thehoggerz.com

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Serves: 2-3 persons

Ingredients
2 finely chopped onions, you can even use spring onions as its substitute
2 tablespoons grated zucchini, you can increase the volume of zucchini to ½ cup 
½ cup cooking oil
½ cup gram flour
½ teaspoon garlic paste
1 teaspoon red chili flakes
¼ teaspoon turmeric powder
½ teaspoon ground coriander seeds
½ teaspoon finely chopped cilantro
¼ teaspoon of baking soda
Salt to taste

Method:
  • In a bowl, place grated zucchini and add ½ teaspoon salt, leave it aside for 30 minutes. Later, put the salted zucchini into the dish towel and squeeze it by holding the end of the towel, squeezing is an important step so that the zucchini discards all its liquid turning the whole dish into crispy bites.
  • In a bowl, make a paste by adding ½ cup gram flour, ¼ teaspoon of baking soda, 1 teaspoon red chili flakes, ¼ teaspoon turmeric powder, ½ teaspoon ground coriander seeds and salt to taste. Make a smooth paste without any lumps by adding water.
  • Add finely chopped onions, grated zucchini, ½ teaspoon garlic paste and ½ teaspoon finely chopped cilantro. Adjust the spice and salt as needed.
  • In a frying pan, heat cooking oil on a medium flame, drop ¼ cupfuls of the zucchini and onion batter into the pan, flatten and fry them until golden brown from both the sides. Repeat with the remaining batter and add cooking oil as needed. Serve hot with your favorite dip. Enjoy!

Friday, December 23, 2016

Chicken Cheese Balls / Chicken And Cheese Shots

Juggling invariably with recipes into something memorable when you have high quality ingredients made with love from cheese. With a wide range of offerings, including mild or sharp cheddar, mozzarella, ricotta, Parmigiano-Reggiano, Swiss, American, Mexican and more. Cheddar cheese is available as cubes, shreds, chunks, slices filled up with the pure goodness of creamy texture to satisfy individual taste of snacks, appetizers and finger licking bites. Add a little new excitement in your menu items of holiday meals with this palatable and flavorsome recipe of crispy and delicate cheese and chicken shots that uses either chunks or shreds of cheddar! You can make pretty much balls and refrigerate it for future use, especially when you get home from work, reach for a healthy option to snack on junk food that you can get on the table quickly to satisfy your hunger while you prepare the main meal.

If you're potato lover and cheese fanatic, this cheese balls recipe might change your bad day. Cheese just gets melted in our mouth, giving an exact and best filling of boiled elements with delicate crisp coating. For this recipe, I have used shredded chicken, mashed potatoes and herbs but the possibilities are endless. You could add whichever blanched vegetables, sweet corn, bell pepper and herbs you like. Serve at a dinner party with your favorite drinks or just as a Sunday treat! This is easily one of my top simple snacks and what makes it so great is that it looks more complicated than it actually is!

Chicken Cheese Balls / Chicken And Cheese Shots

Chicken Cheese Balls,Chicken And Cheese Shots thehogerz.com


Preparation Time: 30 minutes
Cooking Time: 10-15 minutes
Total Time: 45 minutes
Serves: 2-3 persons

Ingredients:
1 cup boiled, shredded chicken breast
2 large size boiled, peeled and mashed potatoes
1 cup shredded cheese or 3-4 cheese slices
2-3 tablespoons mayonnaise
3-4 green chilies
1 teaspoon ginger paste
1 teaspoon garlic paste
1 tablespoon black pepper powder
1 egg, beaten
1-2 cups bread crumbs
1 bread slice
Salt to taste




Method:
  • In a pan, add 2 cups of water, chicken breast, 1 teaspoon garlic paste, 1 teaspoon ginger paste, 4 green chilies and salt, cook until the chicken is succulent and water dries away.
  • Bring down the mixture to room temperature and roughly shred the chicken mixture.
  • In a blender, add the shredded chicken mixture, 2 tablespoons mayonnaise, 1 tablespoon black pepper powder, 1 slice of bread and granule the mixture properly.
  • In a large bowl, add the softened and mashed potatoes, blended chicken mixture, cheddar and mix well. Taste and balance the seasoning in your own way.
  • Make medium size balls from the mixture and dip each ball into beaten egg and then coat one-by-one in bread crumbs. Coat the balls from all sides in a fun way by simply adding crumbs in a shallow bowl and later coat each ball by gently rolling the shallow bowl of bread crumbs and its done!
  • Simply refrigerate the balls at this stage if you wish to eat them later or heat cooking oil in a frying pan, add the balls and fry until golden brown and crisp in texture. Drain all the excessive oil and serve hot with any dip you like!
I hope you enjoyed making this recipe. I’d love to see your recipe pictures if you decide to use, you can tag me in them on twitter @TheHoggerz or on Instagram simply @thehoggerzofficial 


Saturday, December 17, 2016

Kidney Beans Curry / Rajma Masala Recipe

It’s a well-known fact that north Indians love rajma chawal, my bff has punjabi heritage and it is here that I first witnessed being happily scooped up kidney beans, years later when I got married or discovered that he has a similar love for rice, when it comes to Pakistani food he loves the intensive biryani with a heady masala base, a simple and judiciously spiced chicken pulav or even a gentle veg pulav. He is partial to schezwan fried rice, singaporean rice, shashlik fried rice and even Spanish prawn rice, it should never come to a surprise that he took instantly to spice up kidney beans perfectly balanced with steamed rice.

Dark amber, smooth, silky and the hue of cherry - kidney beans or rajma may sound unfamiliar to those of south Asian origin, a restorative rice and lentil dish with aromatics that not only tastes good but is healthy at the same time. Kidney beans are associated with lunch and features rice that goes well with the thick gravy of flavors, it is finished with chopped cilantro, some versions include cream to provide thicker texture, my first taste of rajma chawal was when her mama served it to us for lunch at her house in breach candy in early 2010. The origin of Rajma or red kidney beans is disputed with one line of thought that it has come from Mexico and Guatemala, soon became the regular diet of north Indians as it is a good source of proteins and cholesterol lowering fiber!

I have been making it since I have been married and given it a regular appearance on our dinner table, I have always cooked it from the memory of my first taste and from my understanding of the sub-continent cooking process, hence I start by soaking beans overnight for a quick start and allowing it to boil for a thick broth laced with the subtle scent of bay leaf and all spice powder, it is a broth based on extracting the essence of the red kidney beans. You can even use canned beans to cut down the time but my choice by default lies in dry beans as comparatively it is simple with zero preservatives and has a lot of nutritional value. If you’re beans lover like me, you’ll love these!

Kidney Beans Curry / Rajma Masala Recipe 

Kidney Beans Curry / Rajma Masala Recipe

Preparation Time: 6-8 hours
Cooking Time: 2 hours
Total Time: 10 hours
Serves: 3-4 persons

Ingredients:
1 cup Red kidney beans/Rajma, soaked overnight
2 tablespoons cooking oil
2-3 tablespoons fried onions
1 teaspoon garlic paste
1 teaspoon ginger paste
1 cup tomato puree
1 tablespoon red chili flakes
½ teaspoon coriander powder
½ teaspoon all spice powder
¼ teaspoon turmeric powder
¼ teaspoon raw mango powder
¼ teaspoon cumin seeds
1 bay leaf
3-4 cloves
2 green chilies
2 tablespoons roughly chopped cilantro
A pinch of asafetida
Salt to taste

Directions:
  • Wash and throw away the water of soaked kidney beans or rajma and rinse with fresh water.
  • In a pot, add kidney beans with 2-3 cups of water and 1 teaspoon salt, allow it to boil until the beans turn soft and delicate in your mouth.
  • In a blender, add 4-5 roughly chopped tomatoes, 2-3 tablespoons fried onions and 2 green chilies, blend into a smooth texture.
  • In a non-stick wok, heat cooking oil and add ¼ teaspoon cumin seeds, 1 bay leaf, 3-4 cloves and ginger-garlic paste, let it fry for a few seconds until fragrant. Transfer the tomato paste and allow it to cook until its raw smell vanishes into thin air.
  • Add 1 teaspoon red chili powder, ¼ teaspoon turmeric powder, ½ teaspoon coriander powder, ½ teaspoon all spice or garam masala powder and mix well. Cook or bhuno until the oil oozes out from the mixture. Add raw mango powder and a pinch of asafetida or hing.
  • Add boiled kidney beans with the remaining stock of beans, the water which was left while boiling beans as it has all the flavor and juices of kidney beans. Allow it to cook covered for 10-15 minutes over a medium flame until the rajma absorbs all the hidden flavors of the gravy.
  • Once the gravy becomes thick and yummy, adjust the salt and add chopped cilantro. Mash the beans a little bit with the help of the spatula. Serve hot with flat bread or steamed rice and mango pickle. Hope you enjoy digging!
  • You can also add cream, butter or ghee for richer and classic gravy.

Tuesday, December 13, 2016

Crispy Chicken Broast Recipe For Quick And Delicious Dinner

Broccoli, potatoes and fried chicken are one of my golden favorites fuss free, a huge kitchen time saver and an easy going weekend repast in the cold months when we are hungry and need dinner on the table quick. Broast sauce made from boiled potatoes, mayonnaise and simple elements paired with protein pack chicken developing delicious taste in every bite. Deep fried chicken broast is a comfort dish in my home, adding coleslaw is a quick and easy way to get more veggies into family’s diet without complaints.

Broast is basically a simple process of marinating chicken and later coating the pieces with seasoned flour for the fresh and delicious blanket by deep frying them on a low heat. You can even boil the chicken pieces and coat them with seasoned flour, but I don't find it a requisite step as directly deep frying the pieces gives you the similar results like the one’s we eat at our favorite food outlets.



I have shrunk the step of pressure cooking and in lieu soaked chicken pieces in the lemon squeezy marinade to achieve intense taste and juicy insides. This is one of the easiest, quick and a very enjoyable chicken broast recipe that is simply made by following three trouble free steps and the dinner’s ready in 20 minutes. Perfect to add into your kids meal, perfect for the newbies and I‘m sure you’ll be obsessed!

Crispy Chicken Broast Recipe

Crispy Chicken Broast Recipe www.thehoggerz.com


Preparation Time: 10 minutes
Cooking Time: 15-20 minutes
Total Time: 30 minutes
Serves: 2 persons

Ingredients:
4-5 chicken pieces, preferably with skin
2-3 cups cooking oil, for frying
1 beaten egg
1 tablespoon milk
1 teaspoon paprika
1-2 cups flour or maida
¼ teaspoon mustard powder
¼ teaspoon cinnamon powder
1 tablespoon lemon juice
Salt to taste

Method:
  • Wash chicken pieces neatly, add 1 teaspoon salt and 1 tablespoon lemon juice. Mix well and leave it aside for at least 10-15 minutes.
  • Meanwhile, in a shallow bowl, beat the eggs and add 1 tablespoon milk and mix the mixture properly.
  • In a plate, mix flour or maida, 1 tablespoon salt, 1 teaspoon paprika, ¼ teaspoon mustard powder and ¼ teaspoon cinnamon powder. Dip marinated chicken pieces, one-by-one in egg mixture and coat it evenly with seasoned flour. You can double coat the chicken pieces by again repeating the same step of dipping in egg mixture and coating with seasoned flour or maida.
  • Deep fry the chicken pieces in hot cooking oil on a low flame, Always avoid flipping the chicken pieces while it is frying otherwise the coating may turn mess. Flip them halfway after 10 minutes and let the chicken cook on the other side for another 10-15 minutes. Try to deep fry chicken pieces undisturbed.
  • Once the coating turns golden brown and crispy immediately remove to a serving dish and serve hot with broast sauce and coleslaw. 
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