I love to cook!!! because he loves to eat ❤️!!– Daleem – Indian Manner

This is the dal chawal type of substitute for non-vegetarian because of all the light flavoring and nutritious elements cooked in one pot. Hashim loves to dig tandoori roti in a gooey mixture of lentils and meat. I definitely like roti more than its white flour constituting partner called naan. During my visit to Pakistan, I was quite fascinated by tandoors (the place where naans, roti’s and the countless types of Pakistani breads are made and sold). I have always watched the tandoor in fascination as the tandoor fellow would take a ball of dough, roll it out, slap it onto a solid cushion with a moistened surface which he would then lower into the oven to transfer the roti to the rounded wall of the oven in startlingly fast pace, the roti would cook on the heated wall swelling uneven in places with the pressure of the heat. 

Mutton Chapli Kebabs

 

Mutton Chapli Kebabs

I always had this fascination to plunge into Asian cultures and traditions that lead to calmness inside me. Simplicity, antiques and ordinary things have always captivated my attention from all times. Those who have traveled with me knows that I get irresponsibly happy around sheep’s and donkeys. In Karachi, I stopped the car consistently to take photos of the sheep’s and donkeys grazing herds. “Donkeys” might not make a GREAT list for everyone but they did for me.

Gujarati Special Undhiyu

We made Undhiyu for the first time, the triune of sweet, spicy and tangy gave their appearance in the most welcoming and cherished form, most of the veggies were used to excel the homemade undhiyu and Hashim was busy boiling water with fresh lemongrass to gusto tisane, our rabbit nanu has a penchant for greens and he too feasted on the fresh brought greens before the actual makings, despite of all this, the greens kept giving, It's our Gujarati's affinity and memories from the virtual world informed, it is simplest of meal and that was regular at paterfamilias table, my food philosophy is to eat seasonal and maintain a moderate portion control, and this one is what I mean, I truly mean! One bite will take you to the valley of felicity and you'll want to make it all long. It's LOADED with veggies in every bite and finished with much craved muthiya's meaning fenugreek fritters and amazing touch of banana's. Hell yes! twisting combo of garden fresh veggies, delicate fritters and BANANAs, so good and picky husband approved.

Beguiling Pav bhaji or Vegetable Euphoria!

I have always loved veggies from all the manifest corners of my soul, it brings joy, sparkles and happiness inside and around me, every string of my contentment is interlinked with the goodness of seasonal greens. What blooms my countenance are the idyllic evocations chained to every simple recipe connecting my lady love "my mama". She is a complete divine seraphic when it comes to cooking, I have always tried to add her feel, emotions and love in my veg dishes and luckily I have won the affinity of my beloved one's like she does! Today I am going to please you all with this yummy thick and immensely nutritive recipe assembled from fresh and beautiful vivid veggies. We call it Pav Bhaji as the bhaji meaning the mashed vegetable curry ideally gets served with absolute amount of Amul butter and ladle out hot without failing to miss the amount of embellishments like flavorful cilantro, crunchy onions and little amount of lemon juice all over the top, this recipe goes amazingly well with pav meaning soft buns. 

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.

Juicy Meat Burger Recipe

Summer draws with refreshing series of jazzy salads, fresh green leaves and something untainted and light to rely on. What makes gripping on the menu in summers are easy and delicate food that amalgamates with a punch of quenching cocktails to beat the hot summers. All I think of right now are of juicy drinks, velvety cold coffee, chilled ice tea and anything really mellow to tuck in my tummy and what can be more substantial than a sublime source of protein! Summers and meat can sound juicy and extra easy when contributed in a right level of portion; I prefer meat as tacos filling or patties to level up the ideal version of summery meal plan. Summers for me means less counting of spice and addings in my yummy dish that means this recipe is perfect for the health conscious as well as for those who prefer less heat.

I shuffled this up last night for the dinner and my husband simply loved it! Every time I make meat burgers for him I get a turn to order heavenly veg dishes from my favorite restaurants, it is a clear run to cheat home food!! Amazing isn’t it. Last night, I went for scrumptious Pav Bhaji and believe me, it’s one of the yummiest veg dishes I totally die for! A perfect blend of mashed potatoes, cauliflower, carrots, peas, capsicum tossed together until the spices give the perfect buttery taste. Oh! Reminds me of the flavors from home, Sardar Pav Bhaji where the over-generous scoops of butter are necessary in every plate of Pav bhaji, my memory is covered up by the images of tastes, tempting smell and buttery texture, I ordered it because I was missing Mama whose enduring love is “Pav bhaji” and I often resort to eat as the familiar smell helps to overcome home sickness. Coming back to our flavorful meat burger, it’s fast and so easy that I knew I had to share. It’s just not delicious and healthy; it’s pretty to look at, toss your favorite salads together with medium sized patties and creamy dressing inside. All you need is gentle amount of patience and love to cook and eureka you’re done making yummy meat burger at home!

Juicy Cheesy Meat Burger

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes

Serves: 1-2 persons

Ingredients:

250 grams minced meat

2 buns, sesame seeds studded

½ cup olive oil

1 teaspoon green chili paste, optional

A pinch thyme powder

½ teaspoon paprika powder

1 egg, beaten

1 slice of bread

1 tablespoon parsley

3-4 tablespoons mayonnaise

2 cheese slices

Tomato ketchup, as desired

Mustard paste, as needed

½ teaspoon garlic paste

½ teaspoon black pepper powder

2 tablespoons milk

½ teaspoon vinegar

½ teaspoon salt, to taste

Iceberg salad as needed

Method:

• Simply start by marinating mince with ½ teaspoon black pepper powder, ½ teaspoon mustard paste, 1 tablespoon parsley, 1 teaspoon green chili paste, ½ teaspoon garlic paste, ½ teaspoon paprika powder, a pinch of thyme and half beaten egg. 
• Soak a slice of bread in 2 tablespoons of milk, squeeze the bread gently and add it into the minced mixture, mix well and form a medium-size, thin patty follows with the remaining.
• Place patty over a grilled pan and let it cook from both the sides until crisp and golden. Always allow the one side of the patty to shallow fry for 5-8 minutes on a low heat and then turn gently to the other side, this will prevent the patty from breaking, drizzle few drops of olive oil when needed.
• Meanwhile, in a bowl, add 4 tablespoons of mayonnaise, 5 tablespoons of ketchup, ½ teaspoon of vinegar, 1 teaspoon mustard paste and mix until the paste blends.
• Spread the paste generously all over the ups of the buns and top with salad leaves, juicy meat patty and cheese slices, finish off by toasting the buns gently on the hot griddle (add cooking oil before toasting them!). Toasting buns in hot cooking oil gives a nice glossy texture outside and creamy effect from the insides.
• You can add slices of tomatoes, pickled gherkin and even onion rings but we prefer light eating’s in summer so I have kept it minimum, Enjoy summers!

BBQ Chicken Pan Pizza

There comes a time when he has a yen for the classic yet traditional dish, providing the platform for home made eatables, the limited addition of cheese and extra filled veggies is what makes this chicken pizza extra special and worthy for him. I love the crusty bottoms coated with the yummy BBQ chicken and ambrosial veggies wrapped with the whole spices and Italian herbs. Regular fluffy flour crust sounds not-so-easy option for the one’s trying to make pizza for the very first time, why not to buy the frozen ones, especially when you’re throwing a pizza party or treat, but with a mellower richness, as it is made with the instantly charmed, mild and warm varieties of goodness.

Adding veggies and proteins into your junk to make any dish count as healthy without fraught affair, fresh tomatoes seethe to form a deep sauce topped with chicken sautéed in yogurt, bell peppers, onions and glazed cheese, so easy and finger licking nutrition. This marinated chicken is sharp, juicy, tender with smoky flavor that will give you the satisfaction of intensifying flavors. I have used my regular tandoori spice powder recipe, click here for the recipe, make this spice for one time and use it in series of rice, curry or BBQ recipes and feel that yummy transformation in your dish, you will love it! I had never tired pan-pizza ever but on tons of Facebook fans request here I am with a quick and unbelievably amazing pizza recipe.

BBQ Chicken Pan Pizza

Preparation Time: 35 minutes

Cooking Time: 45 minutes

Total Time: 1 hour, 20 minutes

Serves: 2 persons

Ingredients:

1 large pizza crust

1 cup boneless chicken strips

1 cup pizza sauce (check out it’s recipe here)

1 tablespoon tandoori spice powder (check out it’s recipe here)

1 tablespoon greek yogurt

½ teaspoon garlic paste

½ teaspoon ginger paste

1 cup moon sliced onions

1 cup thin sliced capsicum, any color of your choice

1 teaspoon chili flakes

1 tablespoon oregano

1 cup shredded mozzarella cheese

A small piece of charcoal for smoke

Method:

• In a bowl, add chicken strips, 1 tablespoon yogurt, 1-2 tablespoon tandoori spice powder, ½ teaspoon ginger paste and ½ teaspoon garlic paste, mix well and marinate for half an hour.
• Later, heat 1 tablespoon of cooking oil and add the marinated chicken strips mixture and allow it to cook for 8-10 minutes on a medium heat. As soon as the chicken becomes tender and the sauce dries up, place a piece of hot charcoal into the pan and cover it, this will give an unbeatable flavor to your chicken. 
• In another pan, drizzle cooking oil spreading all over and gently place the pizza crust, allow it to turn crisp on a low flame for about 8 minutes, check occasionally.  You will find the base of the crust has turned crisp and light brown, time to transfer the crust to a plate.
• Again, repeat the process by drizzling the cooking oil in a nonstick pan, transfer the other side of uncooked crust on the pan, keeping the flame on a low heat. Immediately spread pizza sauce all over the crisp side of the crust, spread tandoori chicken strips, sliced capsicum, onions and shredded cheese. You can add unseeded tomatoes, black olives, jalapenos, corns and even mushrooms if you are looking for a heavy topping on your pizza. Add cheese as per your likings and diet plan! We prefer to add minimum amount fulfilling our cheese cravings!
• Finish by sprinkling chili flakes and oregano as per your likings, allow the pizza base to cook on a low heat for 10 minutes until the base becomes crispy. Remove it to a plate and gently give cuts with the help of pizza cutter. Enjoy this yummy Italian meal with your bff! 

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

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!

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 

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.

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!

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How To Make Delicious Chicken Ginger

I hope everyone is loving my recipe’s and finds them helpful, we are just a few weeks away from Christmas and the holiday countdown has begun, isn’t this crazy! We’re a family of two, wherein I prefer vegetables and my better half would fancy non-veg cuisine, I have been making chicken dishes for him, but now that Fall is here, I wanted to try a variation with some special sharp ingredients instead. I often think up of recipe that sounds good in my head but may not always turn out great for blog worthy recipes, this chicken ginger recipe was one of those I wasn’t sure about how it would turn out. The addition of ginger as the main ingredient was amazing and the outcome never disappoints.

I love to sup ginger tea as somewhere it makes me feel fresh and rejuvenating from inside, winter reminds me of crunchy salad with ginger turmeric root dressing and ginger turmeric root halwa. When I was a kid we had a spoonful of ginger halwa after our main dish whether we like it or not. I was usually not the finicky one’s and loved the sweet and little spicy taste of the halwa while my siblings were forced to have it, because of its powerful and wonderful affects combating against the bad effects in this weather!

When added to chicken, its fresh, spicy and distinct flavor blended perfectly to create a simple yet delicious dish. I think chicken ginger is the perfect meal to comfort during winter time. Serve this with hot naan, cauliflower rice to keep the carbs low, I served it with stuffed peppers and it really balances the flavors well. Soon I will be sharing stuffed peppers recipe with you’ll.

Chicken Ginger

Preparation Time: 10 minutes

Cooking Time: 25-30 minutes

Total Time: 40 minutes

Serves: 2-3 persons

Ingredients:

½ kg boneless chicken pieces

2 roughly sliced tomatoes

2 tablespoons cooking oil

2-3 tablespoons greek yogurt

1 tablespoon garlic paste

1 tablespoon ginger paste

1 teaspoon red chili flakes

½ teaspoon turmeric powder

½ teaspoon black pepper

2 green chilies, slit

2 tablespoons ginger julienne

2-3 tablespoons ghee/clarified butter or butter

1 tablespoon finely chopped cilantro

Salt to taste

Method:

• In a wok, heat cooking oil and add ginger and garlic paste, sauté for a few minutes and fry chicken cubes until it changes the color.
• When the chicken is no longer pink, immediately add sliced tomatoes, slit green chilies, 1 teaspoon red chili flakes, ½ teaspoon turmeric powder, ½ teaspoon black pepper, ginger julienne and salt to taste. Allow it to cook for 8-10 minutes until the tomatoes soften and the oil oozes out.
• Add whisk greek yogurt and mix well, cook under low flame until the chicken is cooked. Splash a little water only if needed. Add butter and adjust the seasoning, garnish with chopped cilantro and ginger julienne. Enjoy!

Slow Cooker Meatballs/ Kofta curry recipe

I hope everyone had an awesome Happy Halloween, party with your little ghosts, goblins and clicking selfies! We were busy trick or treating so I had put my slow cooker to work with meat balls.

Sometimes mince curry gets boring and unexciting menu for us so I always go with a teeny-weeny modification in ordinary meal, meat balls act as a great replacement of mince curry as they are pleasantly tender and delicious in taste, it’s one of those heavy meals that we oft plate with hot Indian flat bread, the perfect meld of flavors that gets easily sucked in meat balls giving a juicy and delicate texture. This non-veg, meat balls recipe can be eaten with or without curry resulting in a marvelous tang, a great freezer friendly meal. Hubby usually removes balls from gravy and makes a fusion of burger with an extra addition of butter and cheese. He loves to hog deep fried meat balls right away so I have to make an extra lot to fulfill his hankering!

We call it as kofta as this meatloaf dish is basically packed with spices, unique aroma and of course its savory dish, in India kofta’s are basically prepared from mixed varieties of veggies, corn, cottage cheese or tofu.

These Asian inspired beefy meatballs are cooked in a simple yogurt curry with few handy spices giving a nice deep color and turning the whole look of the recipe into an inviting tempting dish. You can make them for dinner or simply serve them as an appetizer by making them half their size and setting out toothpicks for dipping into that delicious cranberry or BBQ sauce, they also wonderfully serve over steamed rice, pasta or Italian bread. Hope you enjoy!

Slow Cooker Meatballs/ Kofta curry recipe

Preparation Time: 20 minutes

Cooking Time: 60-80 minutes

Total Time: 1 hour, 40 minutes

Serve: 3-4 persons

Ingredients:

½ Kg Mince meat

½ cup cooking oil

½  cup, fried onion paste

1 tablespoon garlic paste

1 tablespoon ginger paste

1 cup Greek yogurt

1-2 teaspoon roasted chickpea flour

1-2 tablespoons coriander powder

1-2 tablespoons red chili powder

1 teaspoon turmeric powder

1 teaspoon all spice powder

1 teaspoon cinnamon powder

1 teaspoon black pepper powder

1 teaspoon mace powder

1 teaspoon nutmeg powder

1 tablespoon poppy seeds
1 teaspoon roasted cumin seeds

3-4 small cardamom

4-5 green chilies

2-4 tablespoons roughly chopped cilantro leaves

Salt to taste
3-4 cups Water

Method:

• In a blender, add mince, 2 tablespoons fried onion paste, half cup greek yogurt, 5 green chilies, ½ teaspoon ginger paste, ½ teaspoon garlic paste, 1 tablespoon poppy seeds, roasted gram flour, ¼ tsp mace powder, ½ tablespoon salt, ¼ teaspoon nutmeg powder, ½ teaspoon turmeric powder, 1 teaspoon coriander powder, 1 tablespoon red chili powder, 1 teaspoon roasted cumin seeds, ½ teaspoon all spice or garam masala powder and handful of cilantro or coriander leaves.
• Blend everything into a smooth paste and make walnut size balls out of the blended mince mixture.
• Apply a little bit of cooking oil on your palms while making mince balls as the oil is slippery and keeps the meat from sticking to your skin. Apply oil all over the surface of the plate before setting the balls onto the plate.
• Lets make the gravy, in a wok, heat cooking oil and saute ½ teaspoon ginger and garlic paste for 2-3 minutes.
• When the paste changes its color to the slightly brown side, then add the fried onion paste and mix, add ½  cup Greek yogurt on a medium flame. Keep stirring the mixture until the yogurt mixes well without curdling.
• Immediately add 1 teaspoon coriander powder, 1 teaspoon cumin powder, ½ teaspoon turmeric powder, ½ tablespoon red chili powder, ½ teaspoon garam masala powder, ¼ teaspoon cinnamon powder, 1 teaspoon black pepper powder, ¼ teaspoon mace powder, ¼ teaspoon nutmeg powder, 3-4 small cardamom and salt to taste.
• Bhuno the mixture for 2-3 minutes on a high-medium flame and add 2-3 cups of water. Cover and allow the mixture to cook under a low flame for 15 minutes.
• When the gravy comes to a boil, slowly and gently drop in meatballs, allow it to cook for 45-60 minutes on a low heat. In between do not stir the gravy otherwise you may end up breaking a few meat balls or kofta.
• Adjust the consistency of the gravy, seasoning and salt, add roughly chopped fresh cilantro and enjoy!

Make Chicken Mince With Potatoes In Just 30 Minutes!!

This is one of the much needed quick and simple keema recipe that is tummy filling and satisfying meal requiring at best minimal portion of ingredients. All, I love to do is, possibly exploring out food recipes with handy ingredients as I feel that simple yet appetizing food not only helps us cook effortlessly but it adds fun, diversion and variation in our recipe! 

Keema aloo or mince chicken is the traditional chicken recipe that is cooked by continuously bhunoing or frying the minced chicken and spices, letting all the water to dry up developing into a tender and juicy bites. As it is said “a balanced diet is a cookie in each hand” hence I have always opt for chicken keema option over meat keema due to its lower fat content!

The leftover makes a great kebabs, keema paratha’s, toppings and puff pastry fillings too! He prefers to eat keema aloo with a combination of zeera rice and salad where I like to stuff it in a soft bread roll giving a touch of burger. Go with any of the delicious bewildering fusion with the divine and exquisite mince chicken and you’ll simply love it! 

You can also try our Keema and Peas Curry recipe.

Make Chicken Mince With Potatoes In Just 30 Minutes!!

Preparation Time: 10 minutes

Cooking Time: 30 Minutes

Total Time: 40 minutes

Serves: 3-4 persons

Ingredients:

½ Kg Minced Chicken

½ cup cooking oil

2 large potatoes, peeled and cubed

1 large onion, finely chopped

2 large tomatoes, sliced

1 tablespoon ginger paste

1 tablespoon garlic paste

1 teaspoon fresh ginger julliene 

2 tablespoons crushed red chillies 

1 tablespoon zeera or cumin seeds

½ teaspoon turmeric powder or haldi

1 tablespoon coriander powder or dhania powder

½ teaspoon all spice powder or garam masala powder

3-4 green chilies, sliced

½ cup chopped cilantro 

Salt to taste

1 cup water

Method:

• In a non-stick wok, heat cooking oil and fry sliced onions with ginger and garlic paste, fry on a medium flame until they turn golden brown in color. At once, add chicken mince and keep stirring it on a high flame until the mince changes its color. Use a wooden spatula to stir fry the mince and break it up before adding any flavorings to it.
• As soon as the water vapor and the oil seeps out, add sliced tomatoes and ginger julienne on a medium flame.
• Add 1 tablespoon red chili flakes, ½ teaspoon turmeric powder, 1 tablespoon coriander powder, 1 tablespoon cumin seeds and salt to taste. Mix everything on a high flame and adjust the seasoning, Allow it to cook on a high flame until the tomatoes are evenly reduced to form a smooth paste or masala. Whenever you have turned the heat to high flame always bhuno or fry the mixture continuously.
• Add diced potatoes and mix it well, add 1-2 cups of water and let it cook on a medium flame until the potato cubes are cooked.
• When water entirely dries away, switch the flame to high and mix in chopped coriander leaves and add slit green chilies with ½ teaspoon of all spice powder. Cook for a minute or two and serve hot with Indian flat bread or roti, zeera rice or bun.

Vegetarian Stuffed Eggplant Recipe / Easy Baingan Recipe

Winters are back in action with fun and freezing feel around, but wait! This lovely and pleasant weather not only embosom our skin, but it offers beautiful bright colored vegetables channelizing our hunger meter. Veggies like eggplants or typically known as baingan have always been on a warm list of Indian veg food, I just love the fresh smell and taste of eggplant recipes either cooked by simply mashing, roasting or stuffing them. This pure amethyst color fruit is one of the must try vegetable that blends easily with other veggies like drumsticks, potatoes, raw banana’s and even with meat, maybe that’s why it is considered as a king of vegetables in India. This particular veggie behaves the same way like potatoes when they are cut open and kept for a longer time, by rapidly changing the white color of the inner flesh in brown color. Let me give you a quick tip, whenever you chop eggplants or potatoes, promptly soak them into salty water so that its freshness stays intact!

Stuff eggplant is a simpler version of a Gujarati dish Undhiyo that is prepared with the combination of all winter gifted vegetables with deliciously spongy fenugreek dumplings, this Indian vegetable casserole can easily win any vegetarian’s heart by its sweet, tangy, spicy taste and aromatic flavor. This time, I have simply cut down the traditional Undhiyo recipe by particularly working on the stuffing ingredients of eggplant to uplift its flavor. I love to stuff my veggies with different spices and tricks and I hope you too enjoy this little twist of cooking at home.

Vegetarian Stuffed Eggplant Recipe / Easy Baingan Recipe

Preparation Time: 20 minutes

Cooking Time: 30-40 minutes

Total Time: 60 minutes

Serves: 3-4 persons

Ingredients:

3-4 medium size dark purple colored Eggplants

½ Cup cooking oil

3-4 finely chopped tomatoes

1 large size onions, thinly sliced into half moons

1 tablespoon coriander seeds

2 tablespoons sesame seeds or til
½ teaspoon mustard seeds or rai

2 tablespoons peanuts

2-3 tablespoons of grated fresh coconut

A pinch of fenugreek seeds or methi dana

3 tablespoons of red chili flakes

1 tablespoon coriander powder

½ teaspoon turmeric powder

1 tablespoon of lemon juice or raw mango powder/ amchur powder

½ teaspoon grated jaggery

½ Cup chopped cilantro

1 teaspoon garlic paste

1 teaspoon ginger paste

Salt to taste

2 cups of water

Method:

• Wash brinjals and gently slit them so that the stem doesn’t cut off, add 1 tablespoon of salt in water and immerse these brinjals until we prepare its stuffing.
• In frying pan, add 1 tablespoon coriander seeds, 2 tablespoons sesame seeds, 2 tablespoons peanuts, 1 tablespoon of red chili flakes, a pinch of fenugreek seeds and 2-3 tablespoons of grated coconut. Dry roast everything for a few minutes until fragrant and changes its color to a little dark shade.
• In the same pan, heat cooking oil and add thinly sliced onions and fry them for a crunchy and golden brown texture, transfer the fried onions onto the wide plate with absorbent paper and leave it aside to cool down.
• Now grind the fried onions and roasted spices together in a blender to form a smooth mush for our eggplant filling.
• In a bowl, add the blended paste, turmeric powder, lemon juice or amchur powder, chopped cilantro, jaggery and salt to taste, adjust the seasoning, sweet and sour taste of filling as per your preference.
• Now fill this stuffing into the slit eggplants and keep them aside on a plate.
• In a wok, heat cooking oil and add ½ teaspoon of mustard seeds, once they start to splutter immediately add chopped tomatoes and allow it to cook for a thicker consistency. Once the tomatoes are mashed up evenly add the remaining stuffing paste, garlic paste, ginger paste, 2 tablespoons of red chili flakes, 1 tablespoon of coriander powder and bhuno the mixture for a few minutes until the tomatoes releases oil from its sides. 
• Bhunoing is the simple and necessary technique in Indian cooking that helps the spices to cook collectively on a medium-high flame without letting the masala or spices burn, bhunoing means constantly stirring the mixture to kill the rawness of spices.
• Transfer eggplants into the pan and let it fry for 5-8 minutes, add 2 cup of water and leave it to cook for 15-20 minutes.
• Garnish with chopped cilantro and serve hot with steam rice or any flat bread of your choice.

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. 

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Chicken Coconut Curry

Fortunately, I got a chance to explore Karela during my industrial visit, it is one of the tranquil place with an eye soothing greenery around, I was totally mesmerized with the bracing beaches, tropical greenery, wondrous waterfalls, coconut palm was the ultimate nature’s beauty and naturally south Indian food!! I had snapped up almost double of chocolate tea, tasty kozhikode halwa and coconut sweets for mama and dadda. I still crave for, these delicacies as they were truly a bonne bouche to the tongue. I had almost eaten coconut in every other dish of Kerala, coconut was common in savory meals and dessert, it is a hard chocolate colored shell with clearly visible eyes at one end, the rough shell is gently broken down for sweet, refreshing and mildly flavored coconut water and then the remaining white and creamy layer is used in making coconut sauce, coconut cream, coconut oil, coconut milk to liven up our taste buds.

I have always insisted mama to store coconut sauce, coconut mango salsa so that I could relish it with my veggies. Mama would even add coconut paste in eggplant dishes and in lentils rice dish, we love coconut not because of its intense antioxidant qualities, but we favour its sweet and fresh aroma.

I have developed a chicken recipe made from the leftover coconut sauce. It’s a simple recipe made from the handy whole spices and aromatic flavors to enhance and compliment coconut sauce.

Chicken Coconut Curry

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Serves: 2-3 persons

Ingredients:

3-4 Chicken pieces, I have used minimum quantity for newbies trying this recipe!

1 tablespoon cooking oil

1 medium size onion paste

2 medium tomatoes, puree

1 teaspoon garlic paste

1 teaspoon ginger paste

1 large dried red chilies

1 large onion, peeled and halved

1/4 fresh coconut, diced into very small pieces

1 whole cloves

1/4 inch cinnamon stick

1 green cardamom pods

½ teaspoon black peppercorns

½ teaspoon coriander seeds

1/4 teaspoon mustard seeds 

1/4  teaspoon cumin seeds

1/4  teaspoon turmeric powder

¼ teaspoon garam masala powder

1 tablespoon lemon juice

2 tablespoons cilantro

1-2 cups water

Salt to taste

Method:

• In a pan, dry roast 1 whole cloves, 1/4 inch cinnamon stick, 1 green cardamom pods, ½ teaspoon black peppercorns, ½ teaspoon coriander seeds, 1/4 teaspoon mustard seeds, 1/4  teaspoon cumin seeds, 1 large dried red chilies and 1/4  teaspoon turmeric powder until fragrant. Leave it aside to cool down.
• In a blender, blend roasted spices with 1 large peeled, roughly chopped onion, fresh coconut and cilantro. Add water to blend the mixture into a smooth paste. Follow this step if you do not have leftover coconut sauce available with you. 
• In another pan, heat cooking oil and add onion paste and tomato puree, cook for a few minutes until its texture changes its color. Now add the coconut paste and let it simmer for 3-5 minutes.
• Once the aroma is pleasant, add chicken pieces and mix, add 1 cup water and cover the pan and allow the chicken to cook for 15-20 minutes on a medium flame, add water when needed.
• Garnish with chopped cilantro and lemon wedges or add lemon juice and serve hot with Indian flat bread or steam rice. Enjoy eating!.