Thursday, October 11, 2012

Chicken Cholay Pulao

1 lb Boneless Chicken, cubed
3 cups Basmati Rice , washed and soaked in water for atleast half hour
1 (15 oz) can of Garbanzos beans/Chick peas/Cholay
1 cup of fried onions :D
2 tbsp oil
1 tbsp Ginger and Garlic paste
1 tsp Salt
1 tsp Red chilli powder
1 tsp Haldi
1 tbsp Cumin Powder
1/2 cup Yoghurt, whipped

Start off with a cup of already fried onions and put them in oil. Stir for a minute until the color turns dark brown. Quickly add a cup of water. You are welcome to slice fresh onions and fry them until golden brown..but I personally prefer this shortcut!

Add the spices and ginger garlic paste. Braise for another minute

Add the yoghurt and the chicken.

Braise for a few minutes till chicken changes color and everything else comes together.

Now, drain the chickpeas and rinse them out with water. Add it to the pot.

Brasie for another 5 minutes or so. At this point, chicken should be almost tender. Add the drained rice.
Add water. water level should reach an inch above the chicken and rice and all. Its a little tricky sometimes but its always good to add less water than more. You can always add more later.

Do not cover and let it all come together and cook until most of the water is absorbed by the rice.

At this stage, you cover and put the pot on a dum griddle and leave it on the lowest seting for about 20 minutes.

Give it a good stir but gently and check the situation of the rice. If it still needs cooking.. cover and return to the stove. All the liquid should be absorbed by the rice and the rice and checken and chickpeas should be tender by this stage.

Serve with Raita..

Monday, October 8, 2012

Mustard Chicken

This is my go to chicken when I am in a hurry and dont want to babysit the pot of chicken..

1/2 Chicken
1 cup yoghurt
2-3 tbsp petite diced tomatoes
1 tbsp Ginger and Garlic paste
Salt 1/2 tsp
1 tsp Red chilli powder
3/4 tsp Turmeric powder (Haldi)
1/2 tsp ground cumin powder
1 tbsp Mustard paste
1 tbsp Oil

Dump everything together in the pot with the chicken.

Give it a good stir so it looks something like this.

Turn on the stove on low to medium.. cover and cook for about 15 minutes.. no stirring needed.

In about fifteen minutes or so, give it a good stir and cover and leave it on the lowest setting of the stove for another fifteen minutes..

Now, evaporate the liquid so the gravy thickens a bit and all the excess water in evaporated.

Serve with Naan..

Saturday, October 6, 2012


Morning, Morning!! We are whipping up some pancakes and would love for you to whip some up too..  Its going to be Chocolatechip Pancakes, Raspberry Pancakes and Raspberry Chocolate chip Pancakes..
Ready?? Alrighty..

All pictures shows doubled up recipe.. Measurements below serves about 4 people..

2 tbsp Melted butter
1 egg
3/4 cup Milk
2 tbsp White Vinegar
1 cup All purpose flour
2 tbsp sugar
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1 cup mini chocolate chip Morsels
1 -2 cups fresh Raspberries
Pecans (optional)

Melt the butter and whisk the egg with it. Set aside.

Add the Vinegar to the milk and let it curd..set it for about five minutes to get the buttermilk effect.

Combine Flour, Sugar, Baking powder and Soda and salt..

Whisk together the sour milk and the melted butter/egg mixture. Pour it in a big bowl.

Slowly add the dry ingredients into the liquid and whisk gently after each addition until all the flour mix is used up. Don't whip it too much.. small lumps are fine. Less whipping entails more fluffy pancakes..

Now its time to flavor the batter.. Divide the batter if need be and use your imagination.. Today we did half Chocolate chip and half Raspberries.. made 4-5 of each and then mixed the remaining batters together and had Raspberry Chocolate chip ones.. (I doubled the recipe to feed six [4+2 neices] hungry kids).

More popular ones around here are Chocolate Pecans, Banana Walnut, Plain ole chocolate, Double chocolate (Cocoa powder added to the batter).. If blueberry is your thing.. just sir it to the batter..

Preheat the gridle to 375. If you are using a frying pan, preheat until a drop of water sizzles and evaporates right away. Do use a cooking spray...

Using a 1/3 cup measuring cup, pour the batter and wait until the pancake starts bubbling and edges turn brown. Just flip it once.. PLEASE just flip it ONLY once.. wait for another minute or two until the edges brown and serve right away..

Serving suggestions.. Whipped cream, Maple Syrup, Butter/Margarine, Chocolate syrup, Nutella..yum.. Nutella.. I will stop here..