Zaiqa

A wonderful marinade of yogurt and aromatic spices adds a delectable flavor to the tender boneless chicken pieces. Traditionally it is made on skewers in a tandoor (Indian clay oven), but today I have used my stove top grill pan which I had bought from Ikea. You can also grill them using either charcoal or gas grills.

Chicken Tikka Kawabs – Murgh Tikka

Serve these kawabs as finger food along with chutney.

Chicken Tikka Kawabs – Murgh Tikka
Serves : 4

Ingredients:

Marinade:

Yogurt – 1/2 cup
Turmeric – 1/4 tsp
Red Chili powder – 1/2 tsp
Garam Masala – 1/2 tsp
Ginger-Garlic paste – 1 tbsp
Roasted Cumin seed powder – 1 tsp
Roasted Coriander seed powder – 1 tsp
Lemon Juice – 2 tbsp
Salt – 1 tsp
Ajwain seeds – 1 tsp
Boneless chicken –  500 gms, cut into bite size pieces
Cilantro – 1 tbsp, finely chopped
Canola oil – to baste

Method:

1. In a bowl, combine all the ingredients except the last two. Add chicken pieces and toss well to cover. Cover and let marinate in the refrigerate for at least 1 hour or overnight.

marinated boneless chicken pieces on bamboo skewers

Boneless chicken pieces on bamboo skewers being cooked in stove top grill pan

2. Thread 4-5 pieces of chicken onto each skewer and grill on medium heat, 350°F (177° C) on a grill rack placed on an aluminium foil lined baking tray; or at ‘4’ mark if using a Stove top grill pan for 6-8 minutes, turning frequently and basting with oil.
4. Once done, remove the chicken skewers from the pan and place in a platter. Cover and let rest for 2-3 minutes once off the heat. Remove the chicken from the skewers and serve on a bed of raw sliced onions with lemon wedges.

Luv,
Mona

Serves : 4-5
Preparation time : 15 minutes
Cooking time : 30 minutes

Ingredients:

Chicken-small boneless cubes – 1 kg
Canola Oil – 1 tbsp
Ghee – 2 tbsp
Bay leaf – 1
Cinnamon – 2, 1-inch sticks
Cloves – 3
Green Cardamoms – 4
Yellow Onions-grated – 1 cup
Ginger-Garlic Paste – 1 tbsp
Turmeric powder – 1 tsp
Red chilli powder – 2 tsp
Salt – to taste
Almond paste – 100gms
Heavy/Light Cream – 120 ml
Green chillies – 6
Mint leaves – 2 tbsp

Method:

• Heat the oil and ghee in a pan. Add bay leaf, cinnamon, cloves and cardamoms and saute over medium heat until they begin to cracle.
• Add the onions and saute for a few minutes. Add ginger and garlic pastes, turmeric, red chilli powder, salt and almond paste and cook over medium heat for 5-10 minutes until the oil seperates from the mixture.
• Add the chicken, stir and cook over medium heat for 10-15 minutes.
• Add the cream, slit green chillies, mace powder and vetivier.
• Sprinkle with fresh mint leaves, cover and seal lid tightly either with aluminium foil or with dough. Let the chicken simmer for 5-6 minutes on a very low heat.
• Garnish with coriander and chopped whole red chillies (optional) and serve hot accompanied with Laccha Parantha.

Suggested Accompaniments: Basmati Rice/Naan.

Luv,
Mona

I had learned this recipe during my college days in Hyderabad. I had found it very unique and delicious. I treasure this recipe. Its easy, simple and gets ready quite quickly. Enjoy the poori’s with Rajma curry and you will never forget this dish for its good taste. Enjoy.

Palak Poori – Unleavened Fried Indian Puffed Spinach Bread

Makes approx 15 Pooris

Ingredients:

Wheat flour (Durum Atta) – around 2 cups (You can even use Refined flour/All-Purpose flour if you wish)
Spinach (fresh or frozen) – 300 gms
Yellow Onions – 1 small, chopped
Milk – as needed
Salt – to taste
Small Green chilli – 4, chopped
Canola Oil – to deep fry poori’s

Palak Poori served hot with warmed Rajmah (Red Kidney Bean) Curry

Method:

• Heat oil in a pan and saute the onions till soft. Add spinach and green chillies, salt and cook well till dry (It is important that the it is pretty dry after you cook it as if left watery, you will not be able to make a proper dough later) Puree into a paste in a food processor of a blender and keep aside.
• Put 1 cup flour in a bowl. Make a well in the middle and add spinach paste in the center. Use one hand to mix the flour with the added mixture in a rotating motion from the center of the bowl outward, until the dough is moist enough to be gathered into a rough mass. Keep adding extra flour as needed. Sprinkle milk if needed to the dough and continue to knead it. Wet hands and continue until the mixture cleans the sides of the bowl and has become a nonsticky, kneadable green coloured dough. When the dough is kneaded, it will be elastic and silky smooth. To test the dough, press it lightly with a fingertip. If it springs back, it is ready to be rested. Resting the dough is the last step and allows the dough to relax and absorb the water and kneading.

The Prepared Dough

• Rest for 1/2 hour in warm climates and 1.5 hours in cold climates. Cover with a wet towel so the dough does not dry out. The rested dough is light and springy, less resistant to being rolled out into the thin rounds.
• Knead dough a little again. Dough should be stiff enough to roll without extra flour.
• Make small balls (approx 4 cm in diameter) of the dough and cover them with damp cloth.
• Take one ball of dough and dip a corner of ball in melted ghee or oil and roll it out into 4 to 5 inches round.
• Repeat the same process to roll out all puri’s.
• Heat plenty of oil in a kadhai/wok until very hot.
• Put in a poori and immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball.
• This should take only a few seconds. Flip the poori over and cook the other side until golden brown.
• Remove with a slotted sppon and stack them vertically untill all are done in a bowl lined with paper towel to absorb the oil.

Suggested Accompaniments: Enjoy the puris along with Red kidney beans curry.

Tip: Store the left-over dough in a ziplock bag in the refrigerator for upto 1 week so that you prepare it again after some days.

Luv,
Mona

A warm welcome to everyone on my blog!

This is my first post, and I start this blog attempting to make an insight into the method of home-style cooking in the Hyderabadi households for the whole world, and to make friends in the blogging world, which I loved since I had started to read recipe blogs of different people, who share interests like me, love to cook food and discover new ways of cooking food.

Chicken croquettes are loved by everyone, and is a hit with children and adults too. This recipe is an appetizer specifically, but you can have it anytime, as you want. Its an easy recipe that gets prepared in a jiffy and it tastes like melted cheese once you bite into it. Serve these hot as soon as you prepare them as they do not taste very good when cold. Enjoy them along with any of your favourite sauces. You will definitely love them.

Chicken Croquettes

Chicken Croquettes

Ingregients:

Shredded cooked Chicken – 1 cup
All-Purpose flour/Maida – 4 tbsp
Butter – 1 tbsp
Milk – 1/2 cup
Egg – 1
Bread crumbs – 1/2 cup

Method:

1. If you have any left over chicken, shred it and you can use it, or u can take some boneless chicken and fry it in oil, salt, red chilli and little water to make it soft. Once the chicken is soft, shred it, not too finely.
2. Now take a non-stick pan, melt butter, add maida and brown it well enough, but not too much. Add milk to it, and stir it so tat it forms a good paste, add more milk if it requires, let it not form onto lumps. Let it cool down a little bit. Once it is cool, add the shredded chicken and mix well. Keep this mixture in the refridgerator for 15-30 minutes, so that it hardens a bit.
3. Later, remove it from the fridge and make balls (croquette shaped)
4. Beat an egg in a cup.
5. In an another plate keep the bread crumbs.
6. Dip the balls into egg first, then in the bread crumbs, till it is properly covered, pat and remove the crumbs from the balls if excessively covered.
7. Deep fry the balls till nicely golden brown in colour Serve hot.

Luv,
Mona