Veg Manchurian Balls

Vegetable Manchurian Balls + Chicken Fried Rice

Oh my word! They have bomb of all the different flavors and are so tender that they melt in your mouth! These tasty Chinese Veg Balls are always a hit with my family. And, let’s not forget the sauce, the Chinese gravy really makes the dish. While most Manchurian balls call for a few veggies, I use a variety of wonderful veggies to enhance its health factor. 

Dance on the tunes of rain with a plate of yummy vegetable fritters in one hand and cuppa chai in another hand!! / Vegetable Pakodas Recipe

Aloo Pakodas with Mix Vegetable Pakodas

It’s raining!! And how can we Asians forget to enjoy the scented air and cool breeze without any fried edibles especially our top listed pakodas or fritters. Rain has always been a sense of celebration for Asians and we never forget to express it through the means of inviting food. Since the time I am with Hashim, we have always spent most of our moments at the beach enjoying the drops of nature. Sometimes, having crunchy chunks of sliced guava with a dash of chat masala powder and salt. Or relishing the roasted flavored corn – the corn seller has a pile of raw corns and he would quickly peel the dried sunny leaves of the corn and give it a quick toss on the deep bottom pan filled with heated charcoal for a natural roasting process. The gentle warmness oozing out from charcoal fire surrounds us in no time. The entire mechanism is fitted perfectly to his mobile selling cart. The fragrance of fresh roasting of corns complementing with the smell of rain has been just the best part of the entire happenings. Mr. Seller would then slice a fresh piece of lemon and rub it thoroughly over the warm roasted corn with a few species and do some recycling by using the corn husk as the perfect replacement of serving plate. He would place the hot roasted corn on its dried leaves so that we enjoy its warmness without expressing the kick of burn. Munching corns by the side of sea view is all what we look for. I have also uploaded a short video clip of spicy corn that I had tried at some mall and the sweet corn kernels were perfectly boiled and flavored. For its live recipe you can click on the highlighted link!

That Instant Dhokla

Served With Healthy Sambhar And Coconut Based Chutney

If you’re Gujju then you know what I’m talking about. If you’re not!! Welcome to my another post recipe that will surely blow your mind. What is dhokla?? No need to stress yourself, it’s not at all an IIM based interview question LOL Well! Don't get confused because of its heavily melodramatic name, dhokla is just another easy-to-go dish of Gujju community like other edibles such as khandvi, handvo (recipe already shared) but not at all Khakra! All the names sound like something powerful and dangerous, but believe me the look and feel is other way round. Coming back to the topic, what is dhokla?? Let’s have a sneak peek!! Dhokla comes in different colors and shapes namely, khaman dhokla, White dhokla, sandwich dhokla and what not! Some are famed for its protein rich factor, a few because of its flamboyant garnishing style, some of its healthy added elements and some because of its instant cooking modus operandi.

Fasting, Feasting, Fun - Chicken Wonton and many more...

In our house, we rejoice an array of vivid vibrant festivities altogether coming from India and Pakistan, This month is something sparkling maybe because this festival is very much ebullient to my hubby dearest. The month of joy, celebration, family and friends - it cares not whether there are loose bonds or unfinished business, its a month to pray together, eat together and laugh together. I have come to love the fasting and feasting days of the month Ramadan. These days, I'm indulging in preparing amazing meal plans for Hashim so that he finds interesting elements during Suhoor and Iftar by freezing his favorite eatables, where malpura and different kebabs make a routine visit joining with awesome chocolate custard or fruit custard. For custard recipes simply click on the highlighted links. I prefer making stuffed samosa's, wontons, spring rolls, cheesy peri-peri bites, cheese balls, kebabs at home to have a check on its hygiene and nutritive value, it's not only health-friendly but it comes with a larger batch than the ready-made one's. In our house, everyone just savors its taste. Even if it's frozen for days the taste and texture remain flawless.

Finger Fish Delight

I hope everyone had a groovy holiday week! We were away for a family vacay, so I'm little late this year. To help you restrain your goals for 2018, I am sharing another kids-friendly and freezer friendly sapid dish you can enjoy with no endeavour. You can even daub the fish strips and prepare them night before but, I prefer this recipe freshly done.I love the inside softness of its flesh that totally melts in the mouth giving the lovely and pleasant taste of aromatic spices, worthy of each bite. I love to dive in the pool of fish dishes, perfect for non-veg hoggerz who love their meal on platter in no time, and you can count this recipe as one. Easily coated with breadcrumbs and not to mention the minimum level of elements fishes asks for. Fishes fried with out without spices, they taste stupendously better anyways.

Edible Pani Puri Shots

This crunchy bubble shaped snack filled with chickpea and other saucy toppings along with some manner of spicy and flavorful drink brings freshness in my life. Small restaurants oft serve them with the addition of mash potatoes and boiled sprouts or crunchy boondi with chilled and spicy drink. Our sojourn took us to the curvaceous roads in search of this dainty goodie, we stopped for snacking on the way to Jumeirah beach. Hashim found the restaurant on the motorway, we sat on the veranda in bright sunlight. The food was so simple and fresh, that was the loved meal that made me travel down the road to the memory lane of Mumbai.

Nutritive Russian Salad

Lighter shades always rejuvenate and lowers the volume of all levels of complexities, be it light shades of color that refreshes and gives natural feels or the clouds forming the serape to cover the rays of flashy sun, pushing us to fall in love with the twilight and relaxing weather, the soft shimmer of rays draw us near and closer to the beaches or simply pressing for an enjoyable long ride. Not only our eyes requests soft and soothing colors for a perfect solution of the day, but our tummy too needs something beautiful, special, tasty and ultimate light options at the same time and What could be nicer than a creamy fruitilicious and nutrilicious creation of salad!!

Not always Khichdi or simplicity in food can be a solution for light foods, demands of food are endless. So today I have come up with a healthy and delicious bowl of heavenly salad straight from the houses of Russia! Russian food has always been listed high on my charts and this salad is a hit spot of taste. Olivier salad or Russian salad is all about the mixture of any veggies you die for plus a valuable combination of beans, corns, fruits and of course dips! Add red pasta, noodles and sweet and sour fruits to complement the veggies. I love the amazing creamy bites of vivid tastes that don’t make me feel at all heavy from the insides. Russian salad as Saturday dinner with phenomenal episodes of Supernatural makes the perfect end of our weekend! Try this at home and thank us later!

Russian Salad

Preparation Time: 20 minutes

Cooking Time: 30-40 minutes

Total Time: 1 hour

Serves: 2 persons

Ingredients:

½ cup corns, boiled

1 teaspoon french beans, cut into pieces and boiled

½ cup apple, diced

½ cup Mango, diced

1 tablespoon boiled peas

A few black olives, for garnishing

1 tablespoon cabbage coleslaw, for recipe simply click here

A few slices of fresh cucumber

½ cup pineapple, cubes

1-2 tablespoons boiled pasta, optional

½ cup mayonnaise, heaped

¼ teaspoon black pepper

4 tablespoons fresh cream

1 teaspoon castor sugar

Salt to taste

Method:

• In a big bowl, combine all the boiled veggies, freshly diced apples, mangoes and pineapple, cabbage coleslaw, 1 tablespoon of boiled pasta, ¼ teaspoon black pepper, 1 teaspoon sugar, mayonnaise and fresh cream. Mix everything together and adjust the salt and other seasonings as per your taste, Garnish with black olives and serve chilled.
• You can even add boiled and diced potatoes, carrots and even boiled chicken. Enjoy!  

Soft Buns & Creamy Chicken Spread For Breakfast

I look up to easy-breezy and speed up breakfast recipes for stress free mornings and here I came up with chicken spread that not only goes along with salad and wraps but it turned into an epic hit with soft and fresh mini buns. They were special because of the mini bites and easy-to-go morning packs for him. The sublime hint of black pepper balances amazingly high in my routine nosh and neither would I know it would be the star ingredient in my spread recipe too. Startling collection of spices, mayonnaise and shredded chicken with sweet corn come together to form a tasty breakfast to start your day with, your kids will love it and so do you.

BBQ Meat Delicate Rolls with Fresh Salad, Asian Style Seekh Kabab

Colaba was supposed to be gathering heart for me and my loved ones, so much so that it was the inevitable starting point for most nights that I have made plans with my brother and bff’s, I and my brother were left to navigate Bademiya menu which if you have been to bademiya you would have known it’s not an easy job to do, however, we managed to get it all sorted and the result was a medley of veg and non-veg dishes, all grilled and BBQ into a blissful blend of delectable tenderness. Bademiya was one of the easiest access from my place with yummy quality of meat and paneer that felt silken in the mouth, the meat seekh kababs was juicy and moist and had a heap of light flavors, my ideal paneer tikka “cheese” akin to tofu and veg makhni had a lovely rich glaze on the platter, I tasted some bondi raita “salad” which was refreshing. To this, my brother would add his tint of laughs, both two course meal were a calorific tasty treat.

Yummy Chicken Hot and Sour Soup

It’s hard to believe that my yearly meal plans and cooking ideas had gotten executed with just the blink of an eye, where did the time fly? Coming out from the holiday mode, I’m back on my track focusing on my veggies and turning on to yoga a few extra times a week, how about you?

This month’s meal plan is something requested by many of you so I’ve chosen friendly and healthy recipes. These are comfortable and likeable foods my family enjoys! Autumn produce brings along a promise of substantial soups in colors that celebrates the changing leaves, my kitchen has been romancing soup these days. We have had autumn gold soup made from the flesh of chicken, beautifully fresh and fine carrot julienne and crunchy cabbage. When he wants a hearty bowl of mushroom and chicken soup in a hurry, this soup is my best friend! It’s a great way to sneak some veggies into those picky tummies while enjoying a warm bowl of soup. Hot and sour soup is a flexible version of Chinese soup, I have always slurp veg version of hot and sour soup in Mumbai consisting of chunks of garlic, ginger, bamboo shoots and of course chinese touch of vinegar and soya sauce, regularly sipping soups has practically become our dinner routine.

This incredibly fresh, healthy and savory based hot and sour soup was a win all around, I was expecting "eeew! Veggies" but he ate it right up and actually enjoyed it. I don't think I have ever been fully considered as one of those on a healthy diet as I'am eating desserts every day. Oh yes! it's one of those things I enjoy in life and don't want to give up, I would cut down to like one bite size dessert and I draw the line there, I feel happy that this soup is filled with so much of goodness that I feel okay with the dessert afterwards, Crazy!. Now do yourself a favor and make this yummy chicken soup to add up to your dinner rotation this week, don't you just want to dive into all that goodness?

Chicken Hot and Sour Soup

Preparation Time: 20 minutes

Cooking Time: 10 minutes

Total Time: 30 minutes

Serves: 2-3 persons

Ingredients:

1 small chicken breast, boiled and shredded

1.5 cup chicken broth

1 small bowl carrot, peeled and julienne strips

1 small bowl cabbage, julienne strips

1/2 bowl capsicum, julienne

1/2 bowl chopped mushrooms

3-4 tablespoons cornflour dissolved in 1/2 cup of water

1 cup vinegar

1 cup soya sauce

1 tablespoon chopped green chilies

1 cup red chili powder

1 egg

1/2 tablespoon black pepper

1 tablespoon cooking oil, for tempering

1 teaspoon chinese salt

Salt to taste

Directions:

• In a stock pot, pour in chicken broth and add in shredded chicken, bring it to boil on a medium flame and simmer for 5 minutes.
• Meanwhile, let’s make the two easy sauces that needs to be served with the hot and sour soup. For spicy based sauce, simply add 1 teaspoon red chili powder and 1/2 teaspoon salt to 1/2 cup white vinegar and mix well. 
• For vinegar based sauce, Add chopped green chilies and 1/2 teaspoon salt to 1/2 cup white vinegar and mix well. Set aside, You can refrigerate the sauces for later usage.
• Now add in fine julienne of carrots, cabbage, capsicum and chopped mushroom to chicken broth and cook for 1 minute on a medium flame. 
• Add 2 tablespoons soya sauce, 2 tablespoons vinegar, 1 teaspoon chinese salt, 1/2 teaspoon black pepper and salt to taste. Mix well and simmer for another 1 minute.
• Dissolve cornflour in 1/2 cup of water without forming lumps, stir the cornflour paste to the soup and continue stirring until the soup mixture turns into a smooth and thick consistency (about 3-5 minutes). You can add more cornflour solution in order to achieve a better consistency (at this point you can thin the soup by adding a little more chicken broth if needed, I like mine fairly thick).
• Once the soup has transformed into the desired consistency, simply add the beaten egg into the mixture and always stir or move the ladle while you're slowly adding the beaten egg in order to create long strands of egg. Cook for 2-3 minutes and adjust the seasonings.
• In another nonstick pan, heat 1 tablespoon of cooking oil and immediately add it into the soup mixture so that you can re-heat and re-eat the soup the very next day.
• Garnish the top with shredded chicken and black pepper or with chopped green onions, serve warm with the two hot and sour sauces. Happy Winters!

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

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 

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

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 with 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.
• 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. Enjoy!

If you like the recipe then subscribe on link below for latest food updates !!!

http://feeds.feedburner.com/thehoggerz/CQJF

Vegetarian Stuffed Peppers / Shimla Mirch Recipe

I think almost each item can be stuffed or wrap to put together based on our likings of herbs, veggies, eggs or even meat. England would like traditional style stuffing of oysters or roasted meat along with sweet chestnuts while Spanish cuisine loves the addition of red sauce in their classic filling, American cuisine dish generally refer to the term dressing as the mixture is typically made from breads, rice, eggs, herbs and served with tomato sauce. Everyone has their own way of stuffing or dressing, I usually don’t prefer mince or eggs based stuffing in my veggies as I like my veggies to be the complete vegan meal. 

I have stuffed peppers or Shimla Mirch with mashed potatoes and cottage cheese for heavy stuffing with a few spices, the peppers can be either baked, deep fried, but I have just shallow fried them for a little crunch and freshness of its own flavor. It also happens to be a great meal kit to throw together; if you have it all assembled in the fridge, you can have dinner on the table as side dish in about 5 minutes! Crazy how a vegetable hubby normally wouldn’t eat can be incorporated into a likeable meal!

Vegetarian Stuffed Peppers/ Shimla Mirch Love

Preparation Time: 30 minutes

Cooking Time: 10-15 minutes

Total Time: 45 minutes

Serves: 2 persons

Ingredients:

2 green capsicums/shimla mirch

2-3 tablespoons olive oil

2 medium size boiled and mashed potatoes

2-3 tablespoons grated cottage cheese

½ teaspoon mustard seeds

1 tablespoon red chili flakes

½ teaspoon cumin powder 

½ teaspoon garam masala powder 

1 teaspoon dry mango powder/amchur powder or lemon juice

1 teaspoon finely chopped cilantro

1 finely chopped green chilies

3-4 curry leaves

Salt to taste

Method:

• Slice the tops of each green pepper and remove all the seeds from inside, wash and keep them aside.
• In a frying pan, add olive oil and mustard seeds, when the mustard seeds begin to sputter, add curry leaves and chopped green chilies, sauté from a minute. Add 1 tablespoon red chili flakes, ½ teaspoon cumin powder, ½ teaspoon garam masala powder, 1 teaspoon dry mango powder/amchur powder and sauté quickly on a low flame.
• Add boiled and mashed potatoes, grated cottage cheese and stir well. Add salt and adjust other seasonings, add chopped cilantro and mix the stuffing properly. Turn off the flame and let the mixture cool.
• Fill the prepared mixture into the hollow green peppers, heat olive oil in a non stick pan and place the stuffed peppers in the pan and cook covered on a low heat.
• Drizzle oil when needed and cook until its skin becomes soft, serve hot with pulav or meat bites and enjoy! 

Healthy Chickpea Garbanzo Salad/ Aloo Chaat Recipe

Chickpeas make an exceptional tasty, smooth and easy hummus to be gel up with any of your favorites wraps, sushi or simply with mashed potatoes, they go really well with anything due to its classic and yummy taste. Moreover, these garbanzo beans tastes pretty delicious when blended with any rice or meat dishes, I love to gobble down chole bhatura’s and chole paneer with steam rice with gusto, they taste splendid when concocted with paneer or cottage cheese, mama makes the best spicy chole paneer every single time.

Who said chickpeas can’t taste better when served without too much effort! Well, this protein packed beans can save your day with interesting binds of taste in just 10 minutes. Take it as an evening snack or side dish or even as a salad it is a complete hit salad recipe for you! After the binge on eating chips, it's time to serve a healthy bowl of fresh chole chana chaat, chickpeas chaat or garbanzo salad! This chickpea salad is tangy, spicy, sweet and a flavorsome plate of healthy bites that fulfills my light meal cravings. I love the heat of green chilies with the crunch of sliced onions and tomatoes, the fresh aroma of cilantro and a zest of flavors truly takes the recipe to an another level. Chilled greek yogurt and tamarind sauce are later mixed with salad for a little creamy texture and lovely deep colors turning the whole dish into a special dish.

Chickpeas are high in fiber and yogurt soothes the stomach, it’s a complete all star food so what else we want? Try out not so difficult chickpea salad or chole chaat recipe at home and relish every bites of wonderful flavors, I’m sure you too will be fond of this salad soon!

Chickpeas Salad/ Aloo Chaat Recipe

Preparation Time: 10 minutes

Cooking Time: 60 minutes

Total Time: 1 hour, 10 minutes

Serve: 2-3 persons

Ingredients:

1 cup boiled chickpeas/ white chole/ garbanzo beans

1 large size boiled, peeled and diced potatoes

1 medium size onion, thinly sliced

1 medium size tomato, roughly chopped

½ cup whisk greek yogurt

½ cup tamarind sauce/ chutney

1 tablespoon chaat masala powder or black salt as per the taste

1 teaspoon roasted cumin seeds or zeera

1 teaspoon roasted coriander seeds

1 tablespoon red chili flakes or chopped green chilies, as per your convenience

1-2 teaspoon sugar

1 tablespoon of chopped cilantro

Salt to taste

Method:

• In a bowl, add boiled chickpeas and diced potatoes, chopped onions, chopped tomatoes, 1 tablespoon of chaat masala powder or black salt as its substitute and mix well. 
• Always soak chickpeas or white chana overnight and later boil or pressure cook it for quick results. You can also use the leftover boiled chickpeas or boiled potatoes to get this chickpeas recipe done in 10 minutes.
• Lets get back to our recipe, add 1 teaspoon roasted cumin seeds or zeera, 1 teaspoon of roasted coriander seeds, 1 tablespoon red chili flakes or green chilies, 1 teaspoon sugar. Gently toss everything together and add 2-3 tablespoons of greek yogurt and 1-2 tablespoons of tamarind dip, adjust all the seasonings and add salt as needed. You can balance yogurt and tamarind dip as per your preference. 
• I have already shared tamarind dip recipe on my blog, you can refrigerate this dip for a week or two! Check out our tangy and sweet tamarind recipe here!
• Finally, add 1 tablespoon of chopped cilantro and refrigerate, before serving add crushed nachos and serve chilled! Enjoy.

Fall Inspired Roasted Meat Bites Recipe

The air is getting chilly and crisp day by day and the leaves have started to fall, this weather reminded me of last year campfire moments with my chums. For me, this cozy weather has always been there for stylish jackets, jeggings and lace up shoes comforting my fashion sense. Another thing that indulges me is roasted foods, as I feel that fall have always worked well in intensifying the best flavors out of delicious cooked food.

The heat around us has wrapped up with classic weather, the hankering for every food has just begun. I prefer veggies mainly, but hubby likes opposite of it, he loves digging fork in meat and chicken with full joy. This one is definitely coming from his cookbook, he made this recipe last week when we had a casual exhilarating fun night with friends, campfire turns everything into a magical and playful environment, the golden and sparkling flames of burning hot wood warming and cheering us in no time from cool air, the hard to resist smell of the roasted meat and spices has raised up the craving and curiosity within me, It feels amazing when he wants to cook for me,  all I do is watching his technique in marinating – roasting – bbq meat or chicken. Each bite turns out so soft, tender and flavorsome giving an irreplaceable aroma of charcoal, tamarind dip (check out its recipe here!) was the ultimate hero of the recipe! 

Hot, crispy coated bites, filled with a lot of surprising elements have made this weather more loving and kind to us, this recipe is loved by everyone in our house, try this recipe with a batch of meat or chicken and pass by for more delicious recipe’s.

Fall Inspired Roasted Meat Bites Recipe

Preparation Time: 6-8 hours

Cooking Time: 45 minutes

Total Time: 8 hours, 45 minutes

Total: 4 persons

Ingredients:

½ kg boneless meat

2-3 tablespoons greek yogurt, optional

1 tablespoon ginger paste

1 tablespoon garlic paste

A few drops of cooking oil

2-3 tablespoons red chili flakes

1 teaspoon roasted and ground coriander seeds

1 tablespoon lemon juice

1 teaspoon meat tenderizer

Salt to taste

Method:

• Firstly, cut boneless meat into 1 inch size so that the spices and flavor penetrates within every bite of meat.
• In a bowl, add meat cubes, 2-3 tablespoons yogurt, 1 tablespoon ginger paste, 1 tablespoon garlic paste, 2-3 tablespoons red chili flakes, 1 teaspoon roasted and grounded coriander seeds, 1 tablespoon lemon juice, 1 teaspoon meat tenderizer and salt to taste. Drizzle few drops of cooking oil and mix everything evenly, let it marinate for 6-8 hours or overnight for delicious results.
• Skew each cube in skewers and keep them aside.
• You can either grill them or use your barbecue, we have BBQ meat by using a charcoal grill for fresh aroma and flavors. Simply preheat your charcoal grill before 20-30 minutes until the charcoal gets hot in temperature, this will help the meat to cook evenly from all sides, you can use cooking oil for smoking temperature.
• Place the skewers onto the charcoal grill once it turns hot, keep checking the sides occasionally. Once cooked from all sides, remove meat bites to a plate, Serve hot with any dip and stir fried veggies.

Enjoy!

Quick Tip: Always empty your old ash from grill, clean your grates before grilling and oil the hot grill grates using a paper towel. Avoid using chemical based products to lighten up the charcoal as this may not give you the natural aroma of charcoal. 

If you like the recipe then subscribe on link below for latest food updates !!!

http://feeds.feedburner.com/thehoggerz/CQJF

Soft & Crispy Spinach Fritters

It's a rainy day and I die to snack on not-so-oily fritters with a lovely cup of milk tea! During the monsoon, if I was at home, chit chattering with my BFF and enjoying every bit of the weather with little munching are best part's of my life! Fritters always remind me of the monsoon in India, it is the memory of sharp lighting and gray skies that crack into mild & heavy showers. Earth releases its heat and transforming it into fresh and earthy scented smell. Smell in the air after a light rain, the smell of the wet leaves and wet soil just refreshes and relaxes my mind, body and soul! 

Here in Dubai, I am usually snuggled up in my bean bag or bed, watching a cute animated movie (my recent one was "Zootopia") munching in nachos along with a yummy creamy cheese dip! As the breeze cooled, hubby opened the windows and the house came alive with the sound of rain drops. And soon after that, there was a call for fresh pakoda's or fritters and a hot cup of tea!

It seems like monsoon gives a natural weakness for fried and crispy snacks. Hubby would ask for something spicy, salty, savory snacks with garlic sauce and green cilantro or minty yogurt chutney! Monsoon showers have always kept me busy in making appetizers to settle down his craving. One of the quick and easy teatime snack that we overlook are Fritters! And this one is the most healthiest form of spinach fritters that we always make at home during monsoons!

Fresh spinach combined with onions, the uncomfortable levels of spices and flavors, with a bountiful of tomato ketchup and green chutney taste like a piece of heaven. I have spent my whole Ramadan in making fritters and other snacks in Iftari for my dearest husband. Well, I have re-created this recipe a bit, mama makes the fritters only by using spinach. I have added a gentle amount of onions dominated by few spices. There is no much time and effort needed in making and preparing these fritters, all you need is to cook with love. 

Soft & Crispy Spinach Fritters/Palak Fritters

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

Ingredients:

1 cup of freshly chopped Spinach

2 medium size, finely diced onions

1 cup gram flour or besan

3-4 Anaheim green peppers, depends on your spice buds

1 tablespoon red chili flakes

1 teaspoon cumin seeds

1 teaspoon roasted and roughly grounded coriander seeds

1/2 teaspoon garlic paste

1/2 teaspoon baking soda

1 teaspoon freshly chopped cilantro
a pinch of asafoetida/hing

Salt to taste
1/2-1 cup water

Method:

• Firstly, lets start with spinach. Remove the stems of the spinach and do not discard the stems as you can use them later in vegetable stock preparation. Wash the spinach leaves thoroughly and roughly chop them. 
• In a big bowl, add chopped spinach along with finely chopped onions with 1 tablespoon red chili flakes, 1 teaspoon roasted and grounded coriander seeds, 1 teaspoon cumin seeds, 3 chopped Anaheim green peppers, 1/2 teaspoon garlic paste, 1/2 teaspoon baking soda, 1 teaspoon freshly chopped cilantro, a pinch of asafoetida/hing and salt to taste. Mix everything together with the help of a spoon.
• Now, add half cup gram flour into the mixture and mix well. Slowly add water and mix until the mixture turns into a smooth, medium and lumps free batter. Adjust the gram flour, water, seasoning and salt. Gram flour holds all the ingredients firmly.
• In a frying pan, heat cooking oil and drop the paste at a time in a shape of a tikki or a cutlet. Or place tablespoons full of batter into the hot oil.
• Let one side of the fritters cook for at least 5 minutes until it turns crisp and golden brown in color. Now flip it to the other side and let it shallow fry. Fritters are cooked once the tester comes out clean!
• Once the fritters changes its color to golden brown, remove them on a plate. Enjoy eating with ketchup or garlic sauce!

Pan Fried Chicken With Rich & Creamy Sauce/ Malai Chicken Boti Recipe

This recipe reminds me of summers in Mumbai, when our schools would close, mama and I would take the coach to Ahmadabad to spend time with my nana and nanny. Where my nanny would prepare meals, presenting large platters of fragrant methi malai matar,  stuffed eggplant masala, chapatis hot from the griddle, fresh green salads, drinks included chilled buttermilk and orange juice with sweet moramba. After lunch family would retire to the nanny's bedroom for cups of tea and conversations. Tales from my mama's wedding and embarrassing details of our childhood was recounted!


Coming from a veg family, mama would make malai paneer or malai/cream kofta where cottage cheese or panner was made at home by curdling boiled milk. Cottage cheese would be a token vegetable dish, usually malai paneer. Malai paneer would be soft and creamy bite size paneer serve hot with naan or vegetable pulav. This was the most delicious thing to be had at home.

After my marriage, I got introduced to a non-veg style of malai chicken and this dish had a different charm. They were same bite size, soft, tender and delicate, it blended perfectly well with hot parathas, mint and tamarind chutney and onion salad. The opportunity to learn how to make malai boti chicken or creamy chicken cubes presented itself from my loving aunt when we had her over for a tea. My aunt has a specialty of cooking chicken in cream and nuts. I have adapted some of her cooking tips in this recipe to add a creamy and spicy taste in chicken.

This recipe is a lovely combination of greens and whites, I mean green chilies and cream with easily available spices. This is my first recipe on the blog, where I have completely ignored using red chilies in my dish. Like always, I have noted down my mama's veg malai paneer recipe and my aunt's malai chicken recipe, and I have combined the two classics into one tasty treat.

This chicken meal is instant, easy, juicy, flavorful and an obsessed recipe! Simply grab a chicken breast and cut them into cubes, marinate it with fresh coriander leaves, green chilies paste and spices, fry them or BBQ them and enjoy its tender and delicious taste. The longer you marinate the better are the results.

I served these with paratha's, onion salad, tamarind and yogurt chutney.

Pan Fried Chicken With Rich & Creamy Sauce/ Malai Chicken Boti Recipe       

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes

Serves: 2-3 persons

Ingredients:

12-14 boneless chicken pieces

1 teaspoon cumin powder

1/2 teaspoon garam masala powder or all-spice powder

1/2 teaspoon black pepper powder

1 tablespoon ginger paste

1 tablespoon garlic paste

2 teaspoons green chili paste

1/4 teaspoon tenderizer 

4 tablespoons cream

2 tablespoons yogurt

2-3 tablespoons chopped coriander leaves

1 tablespoon vinegar

1 teaspoon cornflour
1/2 cup cheddar cheese, optional

Salt to taste

Method: 

• In a bowl, Cut chicken breast into cubes and place them in a shallow dish. Now, combine 1 teaspoon cumin powder, 1/2 teaspoon garam masala powder, 1/2 teaspoon black pepper powder, 1 tablespoon ginger paste, 1 tablespoon garlic paste, 2 teaspoons green chili paste, 1/4 teaspoon meat tenderizer, 2-3 tablespoons chopped coriander leaves, 1 tablespoon vinegar, 1 teaspoon cornflour and salt to taste. Mix properly so that all the spices penetrates into the chicken pieces during the marination process.
• Now add 4 tablespoons cream and 2 tablespoons yogurt. Mix and marinate chicken overnight or 2-3 hours. 
• You can adjust green chilies if you're doing it for your kids.
• In a pan, heat cooking oil and cook marinated chicken pieces on a medium flame until chicken pieces are tender and cooked evenly from all sides.
• You can even skew it on skewers and BBQ chicken pieces to add smoky flavor to it.
• Garnish with cheddar cheese and Serve hot with paratha's or roti's and a big bowl of salads. I personally prefer creamy chicken with noodles or pasta and it just blends perfectly! Hope you enjoy!

You can even freeze the marinated chicken mixture for 1-2 days for a quick weekend dinner. If you're planning to marinate it for more than a day, then skip adding meat or chicken tenderizer!

If you like the recipe then subscribe on link below for latest food updates !!!

http://feeds.feedburner.com/thehoggerz/CQJF

Home Made Healthy Chicken Soup

Isn't it worse when one day, all of a sudden, out of nowhere, your throat starts hurting like a hell and it just continues to hurt for almost a couple of days. I hate sore throats and this last one is a killer. What are the few things that hit your mind on sick days? Chocolate, fruit custard, cold water, cold drinks, chips and of-course hot chicken soup! Even though me and my husband weren't feeling great, I knew we needed a health pack chicken soup, so I decided to make a simple version of the soup. 

It's one of the one pot, easy to make soup that you'll be loving during your sick days as well as the entire cold season. This soup is classic, tasty that takes minimal effort yet yields tender chicken and delicious results. You can make this soup whenever you feel like as it is healthy and yummy option for your kids and loved one's. I have avoided adding veggies into it, but you can add chopped carrots, broccoli or any veggies to make it more healthy and colorful soup. I hope you too enjoy this bowl of soup any day of your life. Enjoy!

Healthy Chicken Soup

Preparation Time: 5 minutes

Cooking Time: 15 minutes

Total Time: 20 minutes

Serves: 3 persons

Ingredients:

1/2 cup, boneless chicken, cut into small cubes or pieces

1 medium size, finely chopped onion

4 cloves, it will help in to clear up the cold

4 black peppercorns

1 bay leaf

1 cinnamon stick

1 teaspoon red chili powder

1/2 teaspoon turmeric powder

1/4 teaspoon garam masala powder

1 cube of chicken stock

1 tablespoon coriander leaves or cilantro for garnishing

Salt to taste

Method:

• In a slow cooker, add 1 tablespoon of cooking oil, 1 bay-leaf, 4 cloves, 4 black peppercorns and 1 cinnamon stick. Let it fry for a minute until fragrant. Add finely chopped onions and cook until they turn transparent.
• Add 1 cup boneless chicken pieces and fry them for 2 minutes on a medium flame until they change color. 
• Now, add 1 cup of water and 1 chicken stock cube. Cover and cook on a low heat for about 10 minutes. Strain the soup if needed,
• Garnish with chopped cilantro and serve warm.

Easy & Crispy Chicken Nuggets Recipe

Being brought up in Gujarati family I was encircled with veggies. My family was different, they never restricted us towards one particular delicacy, but being frank I was never attracted towards non-veg food. Mainly because I was always anxious about the blood, raw flesh and of-course the smell that nauseate me! But when you are surrounded by multi-cultural friends you end up tasting various delicacies from north indian food to south indian food. Woven into the assignment and projects were the details of college lunches, picnics and treats some of which was very different of what I ate. I had a curious appetite and this become yet another reason to try out something new. So my fear got bumped into nugget eating by a simple sharing of tiffin boxes.

While I was completing my Java project, my bff offered me her lunch box that included hot and crispy chunks of nuggets along with roughly fried peas and potato salad. The first bite just tasted like soya nuggets and It was difficult to imagine chicken nuggets when I had never eaten them. Soya nuggets are my distraction and I just like to eat them hot spicy, as they absorb all the flavor within them giving a soft and juicy taste. Chicken nuggets had a different texture as they were made by mixing in a few spices and coated with bread crumbs but tasted exactly the same. I was in a totally different world when I tasted that small chunk of gold and it was yummy! I must say chicken sometimes does taste like soya nuggets, a hardcore vegetarian like me couldn't pick out the difference between the two!

After that, It took me 4 years to try other non-veg dishes, and this went possible after knowing my hubby's love towards non-veg. His world revolves around meat, chicken, eggs and seafood. Being a vegetable averse I cannot think of serving him full bowl of veggies. All I can do is hide veggies by mixing a small amount of pureed vegetables with chicken or meat dishes! I started developing and presenting different varieties of non-veg cuisine over the dinner table to satisfy his fancy wish for non-veg.

Today, I am going to share my favorite non-veg recipe as it's the only chicken dish I tasted the very first time in my life. I personally prefer roasted, bbq or fried chicken over any chicken gravy, as I am not a constant non-veg eater and chicken gravy doesn't fascinate me in eating. 

We prefer to eat a lot of nuggets at dinner, sometimes twice in a week not just because I love the touch of Oregano in it, but it's less oily & incredibly yummy. Chunks of chicken pieces coated with breadcrumbs and any herbs or spice can be a perfect easy chicken recipe. It is not only kids friendly, but also a bit size goodies for your family. 

It's a human tendency that we easily feel monotonous with the same style, taste, appearance of the typical usual menu. This crispy recipe of chicken magically adds uniqueness in your daily food menu. Serve it as a snack, starter or side dish. It is not overly spicy yet satisfying our taste buds. Just a few kicks of spices and your dish is almost ready. You can definitely add herbs and sauces of your choice but this is the standard recipe I prefer for chicken nuggets. 

Let me tell you, it is a freezer friendly dish too. Yes! Follow all the procedure till coated chicken pieces with bread crumbs & deep freeze them & remove half hour before frying. Isn't it cool, quick, easy & great idea to save you time!

Chicken Nuggets

Preparation Time: 20 minutes

Cooking Time: 10 minutes

Total Time: Not more than 30 minutes

Serves: 2-3 persons

Ingredients:

1/2 kg boneless chicken pieces

1 egg

1 cup cooking oil

Quarter teaspoon black pepper (one half teaspoon = 2 quarter teaspoons)

1/2 teaspoon white pepper powder

1/2 teaspoon mustard paste

1 tablespoon of red chili powder or red chili flakes

1/2 teaspoon Oregano

1 tablespoon lemon juice

2 tablespoons of cornflour or cornstarch

1 cup of all-purpose flour or maida - for coating chicken pieces

1 cup bread crumbs

Salt to taste

Method:

• In a bowl, add the chicken pieces (cut it in 2-inches), quarter teaspoon black pepper powder, half teaspoon of white pepper, half teaspoon mustard paste, 1 tablespoon red chili powder, half teaspoon oregano, 1 tablespoon lemon juice and salt to taste. Mix everything properly and add beaten egg into it and mix well. Add 2 tablespoons of cornflour and mix everything together. Marinate for not more than 10 minutes. Double these for more servings or make half for less servings.

• Remove one piece of chicken and coat it with all-purpose flour or maida and then the breadcrumbs by gently pressing the crumbs into the chicken piece & set on a clean plate. Repeat the same procedure with the remaining chicken pieces.
• In a frying pan, heat cooking oil on a medium flame, now gently place all the chicken pieces one by one & shallow fry them on each side. Turn chicken pieces to the other side if one side of chicken nuggets has turned brown in color. You will see a crispy coating on each side of the nuggets. 
• I prefer to shallow fry them, you can even deep fry if needed. Always test one chicken piece by frying it & taste, adjust spices and salt & proceed frying all the chicken pieces. 
• Serve hot with tomato sauce, cheese dip or mayonnaise. 

It's a complete meal with white sauce pasta, noodles or salads & enjoy eating this finger food :)