Wednesday, June 23, 2010

Chicken Stir Fry with Vegies

Chicken and Vegies stir fry 1 Its a happening week here in Toronto..With the G8/G20 just days away and all that tight security in action, earth quake was the least expected in GTA(Greater Toronto Area). We were taken by surprise when a rare earth quake hit this afternoon, as our building shook, so did we..By God's grace no damage and we survived....

Hopefully all the pomp of G-summit will also end safely this weekend.

Coming to the recipe...this is one simple quick chicken stir fry with a few vegies thrown in. I usually stock up on frozen chicken breasts, to add in chicken soup, chicken noodles, chicken fried rice or to make chicken pakora. This time wanted to try out a stir fry with some vegies.

Ingredients :
2 Skinless chicken breasts (fresh or frozen)-cut into 2 inch strips
2 cups chopped Choice of vegies(Broccoli, Cauliflower, Bell peppers, Carrot)
1 tsp sesame or olive oil
1/2 tsp ginger garlic paste
A few sprinkles of Soy sauce
1/2 tsp ground black pepper
Salt to taste(if necessary)

In a wok, add oil when hot and then add ginger garlic paste and fry a till raw smell is gone.
Add chicken strips and fry till chicken is half done.
Now add vegies and stir fry.
Sprinkle soy sauce and mix thoroughly.
Check for saltiness and adjust salt if necessary.
Add black pepper powder and fry till chicken is done and vegies are till crisp.
Remove from heat and serve with plain or fried rice.

Chicken and Vegies stir fry 2

Wednesday, June 16, 2010

Pepper kheema Curry

AKA Miriyalapodi/Milagu Khiama

DSC05926 Yet another dish from Granny's creation. Kheema(mince)can be made with any meat you prefer. It is so versatile that just changing the spices and combinations can result in a great new taste each time. Kheema can be cooked with a combination of different vegetables. Mom sometimes use to add potatoes to it..Mutton Kheema with potatoes used to be an amazing dish. One famous dish in North India is Matar kheema where minced meat is cooked it with green peas. Another interesting recipe is when Ridge Gourd(Birakaya) is added to kheema curry. Hope to blog all these kheema dishes soon. For now sharing Pepper Kheema which I frequent in my kitchen. A must dish back home for new moms who are nursing their babies. Usually kheema was cooked at home with red chilly powder to spice it up. I learnt from granny to replace chilly powder with black pepper powder to cut the heat and to give a totally different flavour to kheema curry. Miss granny whenever I cook this Pepper kheema.

DSC05919 Ingredients :
1 lb - Minced or Ground Meat/Kheema of either Beef or Mutton
1 Tbsp - Oil
2 Big Size Onions, sliced
2 Green chillies
6-8 Curry leaves
1/4 tsp tumeric powder
1Tbsp Ginger Garlic paste
1/2 tsp of Garam Masala powder(Home made)
1Tbsp Black Pepper powder
Salt to taste
Finely chopped Coriander

Method :
Wash Kheema several times to remove any excess fat and blood. Keep aside
Heat oil in a kadai/wide pan.
Add onion, green chillies, curry leaves one by one and cook till onions are translucent.
Add tumeric powder and fry 2 seconds.
Add ginger garlic paste and keep mixing so that it doesn't stick to edges.
Now add the washed, cleaned kheema and salt.
Add garam masala powder
Mix well.
Cover and simmer for 8-10 minutes or till the kheema changes color, stirring occasionally.
Now add the crushed pepper powder to the kheema curry and cook till the kheema is fully done.
Sprinkle some water if it is too dry while the kheema is cooking.
Once the kheema is cooked and leaves oils add coriander and remove from heat.

Serve with plain rice, rasam Parupu Rasam,or sambar.

Friday, June 11, 2010

Potato Bonda / Batata Vada

AKA Urullaikizhangu/Bangaladunpa/Aloo Bonda

DSC05069 My my, the past one month was so packed with action. Good it all is coming to an end this week. Though more is coming up from next week at least there is no made rush for it. We had three b'days in the family over the last 30 days, but had to postpone the bash till now. Two days back was dear hubby's b'day and he's the lucky one to get the feast right away.

Growing up Potato bonda was restaurant or street food fair. Somehow elders at home didn't frequent this speciality. I remember granny making this once and that was real tasty and special. Other fond memories are when we travelled in Indian trains. You can't miss these out for a morning or evening snack which is gently accompanied by coconut chutney.

DSC05059 Ingredients :
2-3 cups Oil for deep frying

For batter :
1 cup gram flour
Baking Soda - A pinch
1/2 tsp Red chilly powder
1/4th tsp turmeric powder
1/2 tsp Chat masala powder( optional)
a few sprinkles of Asafoetida/hing/perumgayam/inguva
Salt to taste
Enough Water

For Filling :
2 cups Potato Masala

Method :
Prepare the potato filling in this way.
In a bowl add ingredients for batter and add water little by little mixing with hand to make a smooth batter of medium consistency(little thicker then loose).
Keep aside.
Heat oil in a wok or kadai or deep pan.
Make medium size balls of potato masala.
once the oil is hot, dip each potato ball in the batter to coat evenly and deep fry them till golden yellow.
Remove from oil and place on a tissue paper to take out excess oil.
Serve warm or at room temperature with choice of chutneys..Coconut,Peanut-Coriander,Green chutney etc.

Wednesday, June 2, 2010

Spicy Chicken Strips / Masala Chicken Pakora

AKA Chicken Pakoda or Pakodi

DSC05854 This is one easy to make food for starters. I use frozen chicken breasts to make these. Never seen or tasted these chicken strips or fitters anywhere. Just that I had this frozen chicken breasts in my freezer and decided to treat husband and kids one evening. So with fingers crossed I whipped up this recipe and it was a hit. Trust me I myself was surprised that this turned out be one tasty snack. Would be great for a perfect starter dish.

For a healthier version you can even bake them in regular oven instead of deeping.

DSC05852 Ingredients :
Two Chicken breasts, cut into thin long strips about a finger length.
Oil for frying.
for the spicy masala covering:
Corn flour/Channa flour - 1/2 cup
Rice flour - 1 tsp
Ginger - Garlic paste - 1 tsp
Chilly powder - 1tsp
Black pepper powder - 1/8 spoon
Tandoori Masala - 1 tsp
Garam Masala - 1/4 tsp
1 tsp Yogurt
A few curry leaves
Salt to taste.

Sauce or ketchup to serve with.

Method :
In a mixing bowl add all the ingredients for covering with enough water to make a paste.
Add Chicken strips with the above marination and let aside for half to one hour.
Now either deep fry or pan fry the chicken pieces in oil till redish brown.
If baking, place foil on a tray and grease with pam or olive oil.
Spread the chicken strips with even gap.
Bake at 325F 10 mins each side or untill done.
Serve with chilly or tomato sauce.