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Butter Chicken, My Style!

by 10 Comments

butter chicken
Butter chicken is a classic Indian delicacy made with tandoori chicken pieces cooked in a rich and creamy tomato based butter sauce.
The origins of Murgh Makhani or Butter Chicken can be traced back to a man named Kundan Lal Gujral who opened a restaurant called Moti Mahal in Daryaganj, Old Delhi after fleeing from Peshawar in Pakistan during the partition in 1947. This is the man who first created the famous Tandoori chicken by trying to cook chicken in the tandoor (locally used for baking naans) and placed India on the culinary map of the world. Then came his next creation – the mouth watering butter chicken. It so happened that the cooks in his restaurant recycled the left over chicken juices in the marinade trays by adding tomatoes and butter and cooking it to make a creamy sauce and then tossing the left over tandoori chicken pieces in this sauce. Lo and behold,the butter chicken was born! Legend has it that the butter chicken was accidentally created by a punjabi house wife who had lot of left over tandoori chicken, so she prepared a tomato based gravy with fresh cream and added the tandoori chicken pieces to it and simmered for a while. The result was the great butter chicken which we enjoy to this day. Now if we connect this legend with history, who knows this punjabi woman could have been Gujral’s wife too. Kundan Lal Gujral is still remembered as one who would personally serve his guests, while his wife would begin each day by grinding the masalas, a closely guarded secret that went into the signature dishes. Visiting dignitaries such as John F. Kennedy, Soviet Premier Kruschev, Shah of Iran have enjoyed eating at the Moti Mahal restaurant in New Delhi.

My style of butter chicken evolved after trying and testing with different proportions and variations of ingredients. I prefer using whole spices as they give a subtle dimension of flavour to the dish compared to ground spices which loose their flavour quickly. It is better to use fresh ripe deseeded tomatoes and soften them in the butter instead of tomato puree for that richness in taste. Also it is true, as one great chef puts it, that”tomatoes lose their colour and tartness when pureed”. The method and ingredients described in the recipe below if followed exactly brings out the taste and flavour very close to the original dish as made in some of the famous restaurants in New Delhi where I have dined.

Butter chicken can be made with whole chicken or chicken breasts that is with or without bones though the original butter chicken when first created by Chef Gujral was made with whole tandoori chicken pieces.

Here’s the recipe:

Ingredients:

For the marinade:
1.5 kg whole chicken (cut into 12 pieces at the joints)
1/2 cup hung yogurt/greek yogurt
4 tbs tandoori masala (Desi brand or home made tandoori masala, recipe given below)
1 tbs vegetable oil
1 tsp kashmiri mirch (red chilli powder)
Salt to taste
2 tbs lemon juice

For the butter sauce:
1 cup  whipping cream
2 fresh garlic cloves chopped
1/2 cup ginger juliennes
1 tbs Kasoori Methi
1 large onion diced
1 large fresh ripe whole plum or vine tomato + 2 tsp tomato paste (good quality)
2 – 4 slit green chilies deseeded
2 black cardamoms
2 bay leaves
6 cloves
1 tsp fennel seeds
1/4 tsp mace (crushed)
1/2 tsp black pepper corns (whole)
1 tsp kasuri methi (dried fenugreek leaves)
A pinch of powdered jaggery or brown sugar
1 tsp oil
2 – 4 tbs or more Butter

Home made Tandoori Masala for 1 whole chicken (2 lbs):
1/2 a cup of hung sour yogurt or greek yogurt
2 tsp ginger garlic paste
1 tsp kashmiri mirch
1/2 tsp turmeric powder
1 tsp coriander powder
1/2 tsp cumin powder
1 tsp Shaan’s zafrani garam masala powder
1/8 tsp or less food colouring

Instructions:

1. Clean, wash and drain the chicken pieces. Rub with salt and lemon juice and keep aside for 15 minutes.

2. Mix together hung yoghurt, tandoori masala, chilli powder, salt and 1 tbs vegetable oil. Rub the chicken pieces well with this marinade and leave for 3 – 4 hrs in the fridge.

3. Roast the tandoori chicken in the centre of the oven preheated at 425º F for 20-25 mins. Remove and allow it to cool. If you can barbecue or grill the chicken pieces it is great. Alternatively you could also broil the chicken under the oven broiler for 5-6 minutes on each side.

4. Peel and dice the onion, cut the tomatoes into two halves, deseed, slit and deseed the green chillies too and keep them aside.

5. Now prepare the butter sauce. Take a cooking pot, set it on medium heat. Add 2 tbs butter and before it melts completely add the chopped garlic, sauté till it changes colour a bit and starts infusing its flavour into the butter. Now toss in the diced onions and the deseeded tomato halves into the pan. Sauté till the onions and tomatoes soften a bit. Remove from the pan, let it cool down, make a purée and set aside.

6. Add more butter (2 tbs) and a little oil (1 tsp)to the same pot and throw in the whole spices (cloves, green & black cardamoms, bay leaf, fennel seeds, whole black pepper corn) followed by ginger juliennes and split green chillies (optional). When you get a whiff of the aroma from the whole spices add the onion, garlic & tomato purée (from the previous step) to the pan, sauté well with the whole spices for 2 minutes then add 2 heaped tsps tomato paste and continue to sauté. Add 1/4 cup of water and mix well to form an aromatic butter gravy.

7. Now toss in the roasted chicken pieces with all its juices into the butter gravy, then pour in 1/2 a cup of the whipping cream. Mix well by turning over the roasted chicken pieces gently, cover with a lid and let the chicken cook in the butter sauce on low medium heat for 10 more minutes., till it is soft and juicy and the butter rises on top.

8. Taste and add some salt if required. As a finishing touch sprinkle a pinch of powdered jaggery or brown sugar. Take a tsp of Kasuri methi and rub it in the palm of your hand with your fingers to release the aroma and dust it in the pot. We add this in the final stage to make the sauce aromatic.

9. You could infuse a smoky barbecue flavour into the butter chicken by smoking it. Take a piece of charcoal, heat it on an open flame till it is red hot, then put it in small steel or a tin foil cup. (tin foil shaped into a cup to hold the burning charcoal). Place the tin foil cup in the centre of the chicken pieces, place the burning charcoal in it, then add a blob of butter or ghee to it. When it starts smoking, cover the pot with a lid and leave it to smoke for 5 mins. This gives a smoky barbecue flavour to the butter chicken.

10. Transfer to a serving dish, drizzle some more cream on top of the chicken, garnish with the ginger juliennes and serve hot with Naan or Basmati rice.

Tips:
1. To make the chicken more flavourful, skewer the chicken pieces and grill them under the broiler in the oven for 5-6 minutes on each side taking care not to over grill them as they would become dry. Remove as soon as you see brown spots appearing on the chicken. The best method is of course using the barbecued chicken pieces in the butter gravy which gives the smoky flavour.

2. An unglazed earthenware dish also infuses an earthy flavour which is very appealing to the taste. If you do not have one, a regular one is fine.

3. Also line the cookie sheet with tin foil and not parchment paper as it can catch fire or flare up. The tin foil keeps the cookie sheet clean.

5. If you do not find Desi tandoori masala, you can try Minar or Kissan brands. Any other store bought tandoori masala would not be a good substitute. The best thing would be to use this home made tandoori masala paste for the marinade (recipe given in the ingredients list above)

6. If you want to cut down on the cream and butter, use half and half or whole milk and olive oil instead. But you will have to compromise on the taste. Butter chicken is not butter chicken without butter and cream.

7. As an alternative to brown sugar you could add a bit of tomato ketchup for the finishing touch in order to balance the taste.

8. Do not skip on the kasuri methi (dried fenugreek leaves) as this enhances the taste and takes it to the next level.

Recipe

Butter Chicken, My Style!

Author: Fouzia Husainy
Butter chicken is a classic Indian delicacy made with tandoori chicken pieces cooked in a rich and creamy tomato based butter sauce.
Course Main Course
Cuisine indian cuisine

Ingredients
  

For the marinade:

  • 1.5 kg whole chicken cut into 12 pieces at the joints
  • 1/2 cup hung yogurt/greek yogurt
  • 4 tbs tandoori masala Desi brand or home made tandoori masala, recipe given below
  • 1 tbs vegetable oil
  • 1 tsp kashmiri mirch red chilli powder
  • Salt to taste
  • 2 tbs lemon juice

For the butter cream sauce:

  • 1 cup whipping cream
  • 2 fresh garlic cloves chopped
  • 1/2 cup ginger juliennes
  • 1 tbs Kasoori Methi
  • 1 large onion diced
  • 1 large fresh ripe whole plum or vine tomato + 2 tsp tomato paste good quality
  • 2 - 4 slit green chilies deseeded
  • 2 black cardamoms
  • 2 bay leaves
  • 6 cloves
  • 1 tsp fennel seeds
  • 1/4 tsp mace crushed
  • 1/2 tsp black pepper corns whole
  • 1 tsp kasuri methi dried fenugreek leaves
  • A pinch of powdered jaggery or brown sugar
  • 1 tsp oil
  • 2 - 4 tbs or more Butter

Home made Tandoori Masala for 1 whole chicken 2 lbs:

  • 1/2 a cup of hung sour yogurt or greek yogurt
  • 2 tsp ginger garlic paste
  • 1 tsp kashmiri mirch
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1 tsp Shaan's zafrani garam masala powder
  • 1/8 tsp or less food colouring

Instructions
 

  • Clean, wash and drain the chicken pieces. Rub with salt and lemon juice and keep aside for 15 minutes.
  • Mix together hung yoghurt, tandoori masala, chilli powder, salt and 1 tbs vegetable oil. Rub the chicken pieces well with this marinade and leave for 3 - 4 hrs in the fridge.
  • Roast the tandoori chicken in the centre of the oven preheated at 425º F for 20-25 mins. Remove and allow it to cool. If you can barbecue or grill the chicken pieces it is great. Alternatively you could also broil the chicken under the oven broiler for 5-6 minutes on each side.
  • Peel and dice the onion, cut the tomatoes into two halves, deseed, slit and deseed the green chillies too and keep them aside.
  • Now prepare the butter sauce. Take a cooking pot, set it on medium heat. Add 2 tbs butter and before it melts completely add the chopped garlic, sauté till it changes colour a bit and starts infusing its flavour into the butter. Now toss in the diced onions and the deseeded tomato halves into the pan. Sauté till the onions and tomatoes soften a bit. Remove from the pan, let it cool down, make a purée and set aside.
  • Add more butter (2 tbs) and a little oil (1 tsp)to the same pot and throw in the whole spices (cloves, green & black cardamoms, bay leaf, fennel seeds, whole black pepper corn) followed by ginger juliennes and split green chillies (optional). When you get a whiff of the aroma from the whole spices add the onion, garlic & tomato purée (from the previous step) to the pan, sauté well with the whole spices for 2 minutes then add 2 heaped tsps tomato paste and continue to sauté. Add 1/4 cup of water and mix well to form an aromatic butter gravy.
  • Now toss in the roasted chicken pieces with all its juices into the butter gravy, then pour in 1/2 a cup of the whipping cream. Mix well by turning over the roasted chicken pieces gently, cover with a lid and let the chicken cook in the butter sauce on low medium heat for 10 more minutes., till it is soft and juicy and the butter rises on top.
  • Taste and add some salt if required. As a finishing touch sprinkle a pinch of powdered jaggery or brown sugar. Take a tsp of Kasuri methi and rub it in the palm of your hand with your fingers to release the aroma and dust it in the pot. We add this in the final stage to make the sauce aromatic.
  • You could infuse a smoky barbecue flavour into the butter chicken by smoking it. Take a piece of charcoal, heat it on an open flame till it is red hot, then put it in small steel or a tin foil cup. (tin foil shaped into a cup to hold the burning charcoal). Place the tin foil cup in the centre of the chicken pieces, place the burning charcoal in it, then add a blob of butter or ghee to it. When it starts smoking, cover the pot with a lid and leave it to smoke for 5 mins. This gives a smoky barbecue flavour to the butter chicken.
  • Transfer to a serving dish, drizzle some more cream on top of the chicken, garnish with the ginger juliennes and serve hot with Naan or Basmati rice.

Notes

Tips:
1. To make the chicken more flavourful, skewer the chicken pieces and grill them under the broiler in the oven for 5-6 minutes on each side taking care not to over grill them as they would become dry. Remove as soon as you see brown spots appearing on the chicken. The best method is of course using the barbecued chicken pieces in the butter gravy which gives the smoky flavour.
2. An unglazed earthenware dish also infuses an earthy flavour which is very appealing to the taste. If you do not have one, a regular one is fine.
3. Also line the cookie sheet with tin foil and not parchment paper as it can catch fire or flare up. The tin foil keeps the cookie sheet clean.
5. If you do not find Desi tandoori masala, you can try Minar or Kissan brands. Any other store bought tandoori masala would not be a good substitute. The best thing would be to use this home made tandoori masala paste for the marinade (recipe given in the ingredients list above)
6. If you want to cut down on the cream and butter, use half and half or whole milk and olive oil instead. But you will have to compromise on the taste. Butter chicken is not butter chicken without butter and cream.
7. As an alternative to brown sugar you could add a bit of tomato ketchup for the finishing touch in order to balance the taste.
8. Do not skip on the kasuri methi (dried fenugreek leaves) as this enhances the taste and takes it to the next level.
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tandoori chicken

Tandoori Chicken

Bbq Tandoori Chicken Biryani

Avocado Mango Salad

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avocado mango salad

Ingredients:
Ripe Avocados – 2
Ripe Mangoes – 1
Hot pickled peppers – a few

For the dressing:
Lemon juice = 2 tbs
Salt to taste
Pepper – 1/4 tsp
Olive oil – 1 tbs
Dijon Mustard – 1/2 tsp

Instructions:
1. Peel, remove the stone and cut the avocado into cubes.
2. Peel, wash and cut the mango into cubes too.
3. Add coarsely chopped pickled peppers.
4. Prepare the dressing by whisking together all the dressing ingredients.
5. Sprinkle dressing on the avocado mango pieces.
6. Toss gently with two forks and serve.

Recipe

avocado mango salad

Avocado Mango Salad

Author: Fouzia Husainy
This avocado mango salad is very refreshing and can be enjoyed as a side dish with a main meal or by itself on its own. It's sensational!

Ingredients
  

Ingredients:

  • Ripe Avocados - 2
  • Ripe Mangoes - 1
  • Hot pickled peppers - a few
  • For the dressing:
  • Lemon juice = 2 tbs
  • Salt to taste
  • Pepper - 1/4 tsp
  • Olive oil - 1 tbs
  • Dijon Mustard - 1/2 tsp

Instructions
 

Instructions:

  • Peel, remove the stone and cut the avocado into cubes.
  • Peel, wash and cut the mango into cubes too.
  • Add coarsely chopped pickled peppers.
  • Prepare the dressing by whisking together all the dressing ingredients.
  • Sprinkle dressing on the avocado mango pieces.
  • Toss gently with two forks and serve.
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The Zafrani Chicken Biryani

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Biryani has been an all time favourite of mine and I cannot say “no” to it at all, no matter what, unless I am sick. I have always loved trying out different kinds of biryani though I relish only a selected few. And one of those is the Zafrani biryani which is a non spicy, light, mild but an exotic version that my family and I really enjoy.

The Zafrani Biryani has a history of its kind and originated in in the imperial kitchens of the Moghuls. The primary ingredient or the hero of this dish is saffron (which is “zafran” in persian and arabic) and so it’s been named. Though it represents the North Indian cooking style this biryani was cooked and enjoyed in the south of India as well mainly in the city of Hyderabad where it was a favourite of the Nizams and their guests.

Ingredients:
1 whole chicken (2 -2.5lbs)
3 1/2 cups long grain basmati rice
3 black cardamoms
1 bay leaf
a pinch of black cumin seeds (shahi zeera)

a pinch of saffron

For the Marinade:
1/2 cup hung/greek yoghurt
1 tsp black cumin seeds (shahi zeera)
1 tsp cumin seeds
1 tsp white pepper
1 tsp green cardamom ground to a powder
1 1/2 tbs ginger garlic paste
2 tbs vegetable oil
Juice of half a lemon
salt as required

For the Sauce:
3 1/2 medium large onions sliced
1/4 cup or 4 tbs yogurt
1 star anise
6 cloves
6 green cardamoms
1X2″ cinnamon stick
8-10 small green chillies
1 tbs ginger garlic paste
1/2 a bunch cilantro chopped
1/2 cup mint leaves
15 almonds blanched and ground to a paste

Method:
1. De skin, clean, wash and cut the chicken at the joints into 12 pieces, drain, then dry with paper towels. Rub 1 tsp salt and lemon juice and leave to rest for 15 minutes. Rinse the basumathi rice 3 or 4 times till the water is clear and soak in water for up to an hour.
2. Grind together black cumin, cumin and white pepper in a grinder, remove then add to it cardamom powder, ginger garlic paste, thick hung yoghurt, salt, vegetable oil and mix well with a small whisk or spoon. Then rub the chicken pieces with this marinade and marinate for 4 – 6 hours or overnight in the refrigerator.
3. Broil the chicken pieces on high for 8-10 minutes on each side or just until they start to get golden not brown.
Keep aside.
4. Prepare the sauce. Add the sliced onions to medium hot oil in a pot soon after adding the whole spices(cloves, green cardamom, cinnamon, star anise and just a pinch of black cumin seeds). Stir and fry a bit then turn down the heat to low and continue to fry them till they are soft and translucent.
5. Meanwhile make almond paste by first blanching the almonds and then grinding them in a wet grinder with a little water till fine and smooth.

6. When onions turn soft and translucent, add the ginger garlic paste, green chillies, yoghurt, almond paste and mix well. Now add the broiled chicken pieces to the sauce then a few mint leaves and half of the chopped cilantro. Let it simmer for a while till the sauce thickens a bit and the oil comes on top.
7. Boil at least 6 litres water in a big pot. Add 1 1/2 tbs salt, black cardamoms, black cumin seeds, 1 tsp ghee, then the pre-soaked basumathi rice and cook till al dente that is till it is 3/4th done.  When you press a rice grain in between your index finger and thumb the outer part of the rice feels soft but inside it is still gritty and you should see 3 small white granule like spots which tells you that it is just right. Switch off the stove and drain the rice immediately.

8. Transfer the cooked chicken with the gravy to the roaster. Top it with chopped coriander, sprinkle 2 teaspoons of lemon juice and adjust the salt after tasting the curry.
9. Place the roaster in a pre-heated oven (at 375 degrees Fahrenheit) and let it simmer for 2 mins or till it is hot enough. Do not close the lid yet.
10. Meanwhile crush the saffron threads with a mortar and pestle. Add 1 cup of hot water mix well and pour it in a bowl. Add a tbsp of butter to this saffron solution. Take just a ladle of the cooked basumathi rice and mix it with the saffron solution to make coloured saffron rice. Keep it aside.
11. Now transfer the remaining hot cooked basumathi rice to the roaster with the hot chicken sauce.

12. Add the reserved saffron rice on top then put it back in the oven preheated at 400 degrees F for 10-15 mins.

13. Remove from the oven when you smell the aroma of the biryani around. Let it rest for 10 minutes. Then to mix the rice,  scoop the sauce gently with a flat spatula from the bottom and slowly toss the rice with the sauce taking care not to break the rice or the chicken pieces. The white Biryani is now ready. Serve hot with yoghurt chutney and kachumbar. Enjoy!!

Notes:

Mixing the biryani is a technique that it learnt with practice. Do not mix all the rice with the sauce in the roaster at one go.  We mix and serve as much as we need, this way the biryani remains hot. But if we have to store the biryani to eat later, it is better to mix all the biryani in the roaster after resting it for 10 minutes, otherwise the rice gets packed and dry and the sauces do not get absorbed in the rice that well.

Recipe

The Zafrani Chicken Biryani

Author: Fouzia Husainy
The Zafrani chicken biryani is an exotic version of chicken biryani which has a subtle, distinctive flavour, intense taste and at the same time feels light, aromatic and so delicious!
Course Traditional
Cuisine Indian Moghulai

Ingredients
  

  • 1 whole chicken 2 -2.5lbs
  • 3 1/2 cups long grain basmati rice
  • 3 black cardamoms
  • 1 bay leaf
  • a pinch of black cumin seeds shahi zeera
  • 1 pinch saffron
  • For the Marinade:
  • 1/2 cup hung/greek yoghurt
  • 1 tsp black cumin seeds
  • 1 tsp cumin seeds
  • 1 tsp white pepper
  • 1 tsp green cardamom powder ground to a powder
  • 1 1/2 tbs ginger garlic paste
  • 2 tbs vegetable oil
  • Juice of half a lemon
  • salt as required
  • For the Sauce:
  • 3 1/2 medium large onions sliced
  • 1/4 cup or 4 tbs yogurt
  • 1 star anise
  • 6 cloves
  • 6 green cardamoms
  • 1 X 2" cinnamon stick
  • 8-10 small green chillies
  • 1 tbs ginger garlic paste
  • 1/2 a bunch cilantro chopped
  • 1/2 cup mint leaves
  • 15 almonds blanched and ground to a paste

Instructions
 

  • De skin, clean, wash and cut the chicken at the joints into 12 pieces, drain, then dry with paper towels. Rub 1 tsp salt and lemon juice and leave to rest for 15 minutes. Rinse the basumathi rice 3 or 4 times till the water is clear and soak in water for up to an hour.
  • Grind together black cumin, cumin and white pepper in a grinder, remove then add to it cardamom powder, ginger garlic paste, thick hung yoghurt, salt, vegetable oil and mix well with a small whisk or spoon. Then rub the chicken pieces with this marinade and marinate for 4 – 6 hours or overnight in the refrigerator.
  • Broil the chicken pieces on high for 8-10 minutes on each side or just until they start to get golden not brown.
  • Keep aside.
  • Prepare the sauce. Add the sliced onions to medium hot oil in a pot soon after adding the whole spices(cloves, green cardamom, cinnamon, star anise and just a pinch of black cumin seeds). Stir and fry a bit then turn down the heat to low and continue to fry them till they are soft and translucent.
  • Meanwhile make almond paste by first blanching the almonds and then grinding them in a wet grinder with a little water till fine and smooth.
  • When onions turn soft and translucent, add the ginger garlic paste, green chillies, yoghurt, almond paste and mix well. Now add the broiled chicken pieces to the sauce then a few mint leaves and half of the chopped cilantro. Let it simmer for a while till the sauce thickens a bit and the oil comes on top.
  • Boil at least 6 litres water in a big pot. Add 1 1/2 tbs salt, black cardamoms, black cumin seeds, 1 tsp ghee, then the pre-soaked basmati rice and cook till al dente that is till it is 3/4th done. When you press a rice grain in between your index finger and thumb the outer part of the rice feels soft but gritty inside and you should see 3 small white granule like grits which means it is just right. Switch off the stove and drain the rice immediately.
  • Transfer the cooked chicken with the gravy to the roaster. Top it with chopped coriander, sprinkle 2 teaspoons of lemon juice and adjust the salt after tasting the curry.
  • Place the roaster in a pre-heated oven (at 375 degrees Fahrenheit) and let it simmer for 2 mins or till it is hot enough. Do not close the lid yet.
  • 10. Meanwhile crush the saffron threads with a mortar and pestle. Add 1 tbs of hot water to the crushed saffron, mix well and pour this in a bowl with 1 cup of hot water Add a tbsp of butter to this saffron solution. Take just a ladle of the cooked basmati rice and mix it with the saffron solution to make coloured saffron rice. Keep it aside.11. Now transfer the remaining hot cooked basmati rice to the roaster with the hot chicken sauce.
  • Now transfer the remaining hot cooked basumathi rice to the roaster with the hot chicken sauce.
  • Add the reserved saffron rice on top then put it back in the oven preheated at 400 degrees F for 10-15 mins.
  • Remove from the oven when you smell the aroma of the biryani around. Let it rest for 10 minutes. Then to mix the rice, scoop the sauce gently with a flat spatula from the bottom and slowly toss the rice with the sauce taking care not to break the rice or the chicken pieces. The white Biryani is now ready. Serve hot with yoghurt chutney and kachumbar. Enjoy!!

Notes

Mixing the biryani is a technique that it learnt with practice. Do not mix all the rice with the sauce in the roaster at one go. We mix and serve as much as we need, this way the biryani remains hot. But if we have to store the biryani to eat later, it is better to mix all the biryani in the roaster after resting it for 10 minutes, otherwise the rice gets packed and dry and the sauces do not get absorbed in the rice that well.
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Egg Plant Bun Sandwich

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Those who are not fond of egg plant would love this sandwich for sure. It can be packed for lunch to school or work place. So quick and easy to make and so healthy and nutritious!

 

Ingredients:
Egg Plant large – 1
Buns                 – 1
Dijon Mustard  – 1 tsp
Cream Cheese   – 2 tbsp
Green Olives     –  2-4
Pickled Dill       –  1 tsp chopped
Pickled Peppers  –  1- 2 rings chopped
Olive Oil             – 2 tbs
Salt and Pepper to sprinkle on the egg plant.

Method:
1. Wash, wipe dry and cut the egg plant into slices.
2. Sprinkle them with salt and pepper, brush with olive oil and bake in the oven till golden brown at 400 degrees fahrenheit for around 10 -15 mins.
3. Mix together cream cheese and dijon mustard then add the chopped olives, pickled peppers and dill. You may add some chopped parsely or cilantro if you want. Mix well and keep aside.
4. Toast the two halves of the bun and spread the prepared cream cheese dijon mixture on the insides of the bun halves.
5. Place the baked egg plant slices on top of the bottom bun half spread with cream cheese mix, then drizzle some ketchup and/or chilly sauce on them,  top with the other half of the bun which is also spread with cream cheese mix and enjoy your yummy healthy and nutritious bun sandwich.

Red chilli garlic chicken roast

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This is a lighter version of the traditional zafrani chicken. Those who do not want the saffron flavour and the spicy taste can go for this chicken roast which is a equally good yet different in flavour and taste.
Ingredients:
Dried red long chillies – 4 – 6
Garlic cloves – 4 medium size
Cumin whole – 1 tspn
Black pepper – 1/2 tspn
Salt to taste
Method:
1.Clean a whole chicken, drain and towel dry. Rub it with a little salt(1/4 tspn) and set aside.
2. Grind the dried red chillies, garlic cloves, cumin and black pepper to a slightly coarse paste.
3. Make slits in the chicken here and there. Rub the chicken with the ground paste, put it in a roasting pan, leave to marinate for 15 mins.
4. Add  1 cup of water to the roasting pan and bake in a pre-heated oven with the lid tightly closed for 1 hr at 325 degrees fahrenheit.
5. Now change the setting to convection roast, set the temperature at 375 degrees and roast uncovered for 20 – 30 mins basting with the juices every now and then to keep it moist. Don’t worry if you do not  have a convection oven, it is enough if you just change the temperature.  Half way through the cooking you may turn the chicken over gently to make it golden brown on both the sides. At this stage the chicken just comes off the bone and is so juicy and flavourful.
6. Remove chicken gently from the roasting pan and put it on the serving platter. Pour some of the remaining juices on the chicken and serve hot with basumati rice. Enjoy!

Tips:
 For a tangy taste you could add 1 tbs of sun-dried tomatoes to the above ingredients before grinding them to a paste and rub the chicken with salt and 1 tbs of lemon juice.

Roasted Red Bell Pepper and Peanut Chutney.

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This is a sweet and tangy chutney with the smoky flavour of the roasted red bell pepper and is so delicious as a condiment or sauce. The roasted red bell pepper added to the peanut chutney kicked it up a notch giving it a distinct smoky flavour and a delicious taste. 

Ingredients:
1 red bell pepper
1/2 cup peanuts
3-4 long dried red chillies
1 tsp cumin seeds
1tsp vegetable oil
1 large garlic clove
6-8 curry leaves
a walnut size round seedless tamarind
For the tempering:
1,4 tsp mustard seeds
1 or 2 small dried red chillies
4-5 curry leaves
1/4 tsp urad dal
1 tsp ghee or vegetable oil
a pinch of asafoetida

Instructions:
1. Prick the red bell pepper all over and roast/grill in a baking dish in the oven preheated at 425°F. When the skin begins to crack and dark patches or spots appear, remove from the oven. Peel the roasted pepper, remove and discard the seeds and set aside.

2. Heat a tsp of oil in a sauce pan. Roast the peanuts, cumin seeds and dry red chillies together. Add the diced onions and fry them till they sweat a bit then add the tomatoes and curry leaves and quickly fry them on high heat till the tomatoes are just scorched.

3. Put all the fried ingredients and the tamarind in a wet grinder and just pulse to grind them coarsely. Now add the roasted pulpy flesh to the  grinder and pulse 2 or 3 times till  it is well blended but still coarse and not fine.

4. Remove the chutney in a serving bowl.

5. For tempering, heat a tsp of  ghee/vegetable oil in a tempering sauce pan, first add mustard seeds and when they splutter add dried red chillies, urad dal, curry leaves and lastly asafoetida.

6. Quickly pour this over the ground chutney in the serving bowl. Enjoy with idli, dosa, vada or any finger snacks.

Recipe

Roasted red bell pepper and peanut chutney.

Author: Fouzia Husainy
Course Condiment, Quick and Easy, Side Dish
Cuisine south indian

Ingredients
  

  • 1 red bell pepper
  • 1/2 cup peanuts
  • 3-4 long dried red chillies
  • 1 tsp cumin seeds
  • 1 tsp vegetable oil
  • 1 large garlic clove
  • 6-8 curry leaves
  • a walnut size round seedless tamarind
  • For the tempering:
  • 1,4 tsp mustard seeds
  • 1 or 2 small dried red chillies
  • 4-5 curry leaves
  • 1/4 tsp urad dal
  • 1 tsp ghee or vegetable oil
  • a pinch of asafoetida

Instructions
 

  • Prick the red bell pepper all over and roast/grill in a baking dish in the oven preheated at 425°F. When the skin begins to crack and dark patches or spots appear, remove from the oven. Peel the roasted pepper, remove and discard the seeds and set aside.
  • Heat a tsp of oil in a sauce pan. Roast the peanuts, cumin seeds and dry red chillies together. Add the diced onions and fry them till they sweat a bit then add the tomatoes and curry leaves and quickly fry them on high heat till the tomatoes are just scorched.
  • Put all the fried ingredients and the tamarind in a wet grinder and just pulse to grind them coarsely. Now add the roasted pulpy flesh to the grinder and pulse 2 or 3 times till it is well blended but still coarse and not fine.
  • Remove the chutney in a serving bowl.
  • For tempering, heat a tsp of ghee/vegetable oil in a tempering sauce pan, first add mustard seeds and when they splutter add dried red chillies, urad dal, curry leaves and lastly asafoetida.
  • Quickly pour this over the ground chutney in the serving bowl. Enjoy with idli, dosa, vada or any finger snacks.
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Black Rice Porridge

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I had this porridge for my breakfast this morning instead of oats. I made it with the left over cooked black rice that I had in the fridge. It tasted nutty and delicious and I enjoyed eating it and wished there was more….

The health benefits of Black rice are amazing. It is a naturally gluten free grain, a super food that can keep you healthy. You will be surprised to know that it is packed with 18 amino acids and loaded with vitamins (a good source of vitamin B and E), minerals, is rich in iron and full of antioxidants. A spoonful of black rice has more antioxidants than a spoonful of blue berries. It is called a super food because of its high nutritive content and is known to prevent major diseases like cancer, Alzheimer’s, diabetes, and lowers the risk of heart attack, also helps reduce levels of bad cholesterol (LDL). Studies show that Black rice contains a large amount of anthocyanin, an ingredient capable of controlling cholesterol levels than any other supplement available today. Read more about black rice here

For best results in cooking Black rice, it has to be soaked overnight. Otherwise it takes longer to cook. It is better to cook it in the water it has been soaking in as its nutrients would be lost.

Ingredients:
1 cup black rice
1.5 litres (6 cups) of water
1 small sliced onion
1 tsp butter / olive oil
1/4 tsp  ginger garlic paste
1/2 tbs salt
1 tsp chopped cilantro

Instructions:
1. Wash the rice 2 or 3 times and soak it in water overnight. There should be at least 2 inches of water above the rice.
2. Bring to boil 1.5 litres of water in a pot. Add the black rice and 1/2 tbs of salt.
3. Turn down the heat and let it simmer for 30 minutes. Stir one or two times just to prevent the rice from sticking to the bottom of the pot.
4. Check to see if the rice is soft  and cooked, but not mushy.  If not, then add a little more water and simmer for some more time.
5. To a sauce pan on medium heat add the butter or olive oil and fry the sliced onion till soft and golden.
6. Add the ginger garlic paste and fry with the onions.
7. To this add the cooked black rice and 1 cup of water. Let it simmer till the water evaporates and starts thickening. When it attains porridge consistency, remove from heat.
8. Garnish with a little chopped cilantro and serve warm. Good as a breakfast cereal. Very tasty and delicious.

Egg Salad

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A healthy and nutritious salad which can be made can be made as a side dish with any meal with your choice of vegetables and spring mix and a lemon dijon vinaigrette which makes it so refreshing.

Ingredients:
1 cup Spring Mix
2 Boiled eggs sliced
2 each Black and Green olives (sliced )
1 Tomato diced
2 Mushrooms sliced & lightly fried in olive oil.

For the Dressing:
2 tbs Lemon juice
1 tbs Olive oil
Salt to taste
1/2 tsp Pepper
1/4 tsp Dijon mustard

Method:
1. Prepare the dressing by mixing together all the dressing ingredients and whisking them well.

2. Add 3/4th of the dressing to the spring mix after adding sliced fried mushrooms, olives, and diced tomatoes. Toss and mix well.

3. Layer the salad mix on a serving plate. Top with sliced boiled eggs.

4. Drizzle the remaining dressing on the eggs and enjoy.

Recipe

Egg Salad

Author: Fouzia Husainy
Course Quick and Easy
Cuisine Canadian Cuisine

Ingredients
  

  • 1 cup Spring Mix
  • 2 Boiled eggs sliced
  • 2 each Black and Green olives sliced
  • 1 Tomatoe diced
  • 2 Mushrooms sliced & lightly fried in olive oil.
  • For the Dressing:
  • 2 tbs Lemon juice
  • 1 tbs Olive oil
  • Salt to taste
  • 1/2 tspPepper
  • 1/4 tsp Dijon mustard

Instructions
 

  • Prepare the dressing by mixing together all the dressing ingredients and whisking them well.
  • Add 3/4th of the dressing to the spring mix after adding sliced fried mushrooms, olives, and diced tomatoes. Toss and mix well.
  • Layer the salad mix on a serving plate. Top with sliced boiled eggs.
  • Drizzle the remaining dressing on the eggs and enjoy.
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Pudina (Mint) Chutney Curry

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This is one of my favorite curries that my mom used to make with plain boiled or palao rice. She would make it quite often but we never got tired of it and always enjoyed it very much. I know I can never make it as good as her but I have tried my best. Here’s the recipe:

Ingredients:
Fresh Mint: 1 cup
Fresh Cilantro – 1/2 a cup
Green chillies – 4 (medium size)
Garlic cloves – 4 (medium size)
Tamarind – small ball (the size of a small lime)
 Dried red chillies – 3 – 4 small
Mustard seeds   – 1/4 tsp
Curry leaves – a few
Sliced onion – 1 large
Vegetable oil –  2tbs
Salt to taste
Method: 
1. Rinse the mint and cilantro leaves, green chillies, garlic and tamarind, drain and put everything in the grinder and grind to a slightly coarse paste.
2. Heat the oil in a sauce pan. Add dried red chillies and  mustard seeds.  When they begin to crackle add the onion slices and curry leaves.
3. Stir fry the onions till they turn translucent. At this stage add the ground chutney to the fried onions etc in the sauce pan. Give it a stir, adjust the salt. Your mouth watering mint chutney curry is ready. Enjoy!

Eggplant Chutney or Bagare Baingan

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egg plant chutney

Ingredients:
10-12 egg plants (medium size)
2 tsp cumin(zeera) seeds
1 tsp fenugreek (methi) seeds
1/4 cup peanuts
1 tbs sesame (til) seeds
1 tbs poppy (khus khus)seeds
4-6  dried red chillies (long ones)
10 fresh curry leaves
1/2 tsp mustard seeds
1/2 cup vegetable oil + more for deep frying (1 cup)
1 tbs tamarind dried
4 green chillies
1 onion (medium size)
1 tsp garlic paste
1 tsp brown sugar
1 tbs white vinegar
1/2 tsp roasted cumin and fenugreek powderegg plants cut into quarters

Instructions:
1. Trim the crowns of the whole Indian egg plants. Rinse them in cold water, cut from the bottom into quarters just up to the crown so that the whole egg plants is intact at the crown and opens into quarters only from the bottom. Drain, towel dry and keep aside.

2. Heat vegetable oil in a dutch oven or thick bottomed pot and deep fry them till they are crisp and shiny on the outside and soft and lightly browned on the inside. They look so yummy, you would want to eat them right away. Drain and set aside.

3. Dry roast lightly the peanuts, sesame seeds, poppy seed, cumin seeds and fenugreek (methi) seeds separately, let them cool down completely then pulse them together coarsely. To this add 4 tbs of water or a little more and grind to a paste. Do not grind the roasted seeds when they are still hot as all the flavour will be lost because of the heat.

4. Grind the onion to a slightly coarse paste. Heat 1/2 cup vegetable oil in a pot or wok. Add mustard seeds and when they crackle add the dried red chillies and curry leaves followed by the onion paste. Fry it a little on medium heat till the water evaporates, then add the garlic paste and the ground masala from step 3.

5. Fry the masala in the oil, adding a little (1-2 tbs) water if too dry. Now add the fried egg plant to the pot, sprinkle 1 tsp salt and mix well with the ground masala gently by turning over the egg plants slowly from the bottom of the pot one by one taking enough care not to break them. Toss in the whole green chillies after removing their stems. Leave the egg plants on simmer to cook and soften a bit while you prepare the tamarind juice. Take care not to let them turn mushy.

6. Soak the tamarind in a little water then squeeze it with your fingers to extract the juice. Strain the juice into the pot over the egg plants. With your oven mitts or gloves hold the pot on the sides and slowly swirl to mix the tamarind juice with the egg plant masala.

7. Now add 1 tbs vinegar, then taste and adjust the salt till it reaches the bliss point. Then sprinkle a tsp of brown or cane sugar and let it simmer for a while till the oil comes on top.

8. As a finishing touch sprinkle a pinch of roasted cumin and fenugreek powder (for extra flavour), let it simmer for a couple of minutes and then turn off the heat. During the whole process of cooking enough care should be taken not break the egg plants, or let them stick to the bottom or turn mushy.

9. Serve warm as a side dish with Biryani or any other rice. Enjoy!!

eggplantchutneywithbiryani

Notes:

* To make roasted cumin and fenugreek powder, roast 2 parts of cumin and 1 part of fenugreek seeds separately, cool completely and then grind to a coarse, but not very coarse powder to use in chutneys, sour curries etc.

Recipe

Egg Plant Chutney

Author: Fouzia
Course Chutneys, Side Dish
Cuisine Indian

Ingredients
  

  • 10-12 Egg plants medium size
  • 1/2 tsp Mustard seeds
  • 4 Green chillies
  • 1 tbs Tamarind dried
  • 1/2 cup Vegetable oil + more for deep frying 1 cup
  • 4-6 Dried red chillies long ones
  • 10 Fresh Curry leaves
  • 1 Onion medium size
  • 1 tsp garlic paste
  • 1 tbs White Vinegar
  • 1 tsp Jaggery or Brown sugar
  • 1/2 tsp Roasted Cumin and fenugreek powder

For the ground masala

  • 2 tsp Cumin seeds
  • 1 tsp Fenugreek seeds Methi
  • 1/4 cup Peanuts
  • 1 tbs Sesame seeds
  • 1 tbs Poppy seeds

Instructions
 

  • Trim the crowns of the whole Indian egg plants. Rinse them in cold water, cut from the bottom into quarters just up to the crown so that the whole egg plants is intact at the crown and opens into quarters only from the bottom. Drain, towel dry and keep aside.
  • Heat vegetable oil in a dutch oven or thick bottomed pot and deep fry them till they are crisp and shiny on the outside and soft and lightly browned on the inside. They look so yummy, you would want to eat them right away. Drain and set aside.
  • Dry roast lightly the peanuts, sesame seeds, poppy seed, cumin seeds and methi seeds separately, let them cool down completely then pulse them together coarsely. To this dd 4 tbs of water or a little more and grind to a paste. Do not grind the roasted seeds when they are still hot as all the flavour will be lost because of the heat.
  • Heat 1/2 cup vegetable oil in a pot or wok. Add mustard seeds and when they crackle add the dried red chillies and curry leaves followed by the onion paste. Fry it a little on medium heat till the water evaporates, then add the garlic paste and the ground masala from step 3.
  • Fry the masala in the oil, adding a little (1-2 tbs) water if too dry. Now add the fried egg plant to the pot, sprinkle 1 tsp salt and mix well with the ground masala gently by turning over the egg plants slowly from the bottom of the pot one by one taking enough care not to break them. Toss in the whole green chillies after removing their stems. Leave the egg plants on simmer to cook and soften a bit while you prepare the tamarind juice. Take care not to let them turn mushy.
  • Soak the tamarind in a little water then squeeze it with your fingers to extract the juice. Strain the juice into the pot over the egg plants. With your oven mitts or gloves hold the pot on the sides and slowly swirl to mix the tamarind juice with the egg plant masala.
  • Now add 1 tbs vinegar, then taste and adjust the salt till it reaches the bliss point. Then sprinkle a tsp of jaggery or brown sugar and let it simmer for a while till the oil comes on top.
  • As a finishing touch sprinkle a pinch of roasted cumin and fenugreek powder (for extra flavour), let it simmer for a couple of minutes and then turn off the heat. During the whole process of cooking enough care should be taken not break the egg plants, or let them stick to the bottom or turn mushy.
  • Serve warm as a side dish with Biryani or any other rice. Enjoy!!

Notes

Notes:
To make roasted cumin and fenugreek powder, roast 2 parts of zeera to 1 part of fenugreek seeds separately, cool completely and then grind to a coarse, but not very coarse powder to use in chutneys, sour curries etc.
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Baked Nipattu (Savoury Onion Crackers)

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Nippattu (Crackers) as it is called is a popular Indian snack, very common in Bangalore bakeries and is traditionally a fried snack. But the baked version not only makes it healthy but also very tasty and addictive. I added some chopped cashews and peanuts to give them them a nutty crunch. They can be enjoyed with tea or coffee or as a snack any time. I came across this recipe on this blog, “Red Chillies” and have been making and enjoying it with my family and friends ever since!

Here’s the recipe!

Ingredients
2 cups plain white flour
1 tbs sesame seeds
2 tsp sugar
1 tsp Salt
1 tbs Yoghurt
1/4 cup roasted peanuts
1/4 cup roasted cashews
1/3 cup vegetable Oil
4 tbsp butter (melted)
1 tsp baking soda
1 large onion (finely chopped)
1/2 cup fresh cilantro chopped
2 small green chillies (finely chopped)

Instructions:
1. Mix together all the dry ingredients except the baking soda in a bowl.
2. Add the baking soda to the 1 tbs yoghurt to make it whizz before mixing it in the flour mixture.
3. Sprinkle the chopped onions, green chillies and cilantro with some salt, mix well with the knife and chop them all together to release their juices then add to the flour mixture
4. Pour the oil into the flour mixture starts to come together. Add the melted butter when it forms into a ball. If you feel it is too dry then add just a little more thick yoghurt. Do not add water as we want a stiff consistency like samosa dough.
5. Knead well to make a stiff dough for 2-4 mins. Cover with a damp cloth and leave aside for 30mins.
6. Roll them out into flat discs or rounds or roll flat and cut into desired shapes using cookie cutters. But roll them out thin as we want them crispy.
7. After arranging them on a cookie sheet lined with parchment paper, prick them all with a fork.
8. Bake in preheated oven at 325 degrees farenheit for 25 – 30 mins till golden and crispy. Do not over bake.
9. When they cool down, serve them with tea as a snack. You could prepare lots of them in batches and store them in an air tight container. Enjoy!

baked nipattu

Recipe

Baked Nipattu (Savoury Onion Crackers)

Author: Fouzia
Nippattu (Crackers) as it is called is a popular Indian snack, very common in Bangalore bakeries and is traditionally a fried snack. But the baked version not only makes it healthy but also very tasty and addictive. I added some chopped cashews and peanuts to give them them a nutty crunch. They can be enjoyed with tea or coffee or as a snack any time. I came across this recipe on this blog, “Red Chillies” and have been making and enjoying it with my family and friends ever since!
Course Appetizer, Baked goodies, Snacks
Cuisine indian cuisine, south indian cooking

Ingredients
  

  • 2 cups plain white flour
  • 1 tbs sesame seeds
  • 2 tsp sugar
  • 1 tsp Salt
  • 1 tbs Yoghurt
  • 1/4 cup roasted peanuts
  • 1/4 cup roasted cashews
  • 1/3 cup vegetable Oil
  • 4 tbsp butter melted
  • 1 tsp baking soda
  • 1 large onion finely chopped
  • 1/2 cup fresh cilantro chopped
  • 2 small green chillies finely chopped

Instructions
 

  • Mix together all the dry ingredients except the baking soda in a bowl.
  • Add the baking soda to the 1 tbs yoghurt to make it whizz before mixing it in the flour mixture.
  • Sprinkle the chopped onions, green chillies and cilantro with some salt, mix well with the knife and chop them all together to release their juices then add to the flour mixture
  • Pour the oil into the flour mixture starts to come together. Add the melted butter when it forms into a ball. If you feel it is too dry then add just a little more thick yoghurt. Do not add water as we want a stiff consistency like samosa dough.
  • Knead well to make a stiff dough for 2-4 mins. Cover with a damp cloth and leave aside for 30mins.
  • Roll them out into flat discs or rounds or roll flat and cut into desired shapes using cookie cutters. But roll them out thin as we want them crispy.
  • After arranging them on a cookie sheet lined with parchment paper, prick them all with a fork.
  • Bake in preheated oven at 325 degrees farenheit for 25 – 30 mins till golden and crispy. Do not over bake.
  • When they cool down, serve them with tea as a snack. You could prepare lots of them in batches and store them in an air tight container. Enjoy!
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Apple berry salad

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ap

 

This is a very nutritious and yummy salad that you can make with any kind of berries and apples at home. It is my own creation. Last time I used blue berries instead of strawberries and red baby romaine leaves and it was as good as this one. You may also add dried cranberries if you wish. As for the nuts I used almonds and I don’t think any other nuts would go well with this salad. The almonds, sesame, sunflower and poppy seeds I feel is a good combination and should not be replaced with anything else in order to enjoy this salad. Also the apples have to be sweet and I used Fuji apples.

Well here’s the recipe:

Ingredients:
Fuji apple – 1
Strawberries or blueberries – a few
Baby romaine lettuce – a few leaves
Almonds – 6
Blue poppy seeds – 1/2 tsp
Sesame seeds – 1/2 tsp
Sunflower seeds – 1/2 tsp

Dressing:
Lemon juice – 2 tsp
Frank’s red hot – 1/2 tsp
Honey – 1 tsp
Olive oil – 1 tbs
Cumin powder – 1/4 tsp
Salt and Pepper

Method:
1. Wash and thinly slice the apple and cut the slices into smaller bite size pieces.
2. Slice the strawberries as well. If you have blue berries, just throw them in.
3. Mix together the apple and strawberries. Sprinkle over, the sesame and poppy seeds. Chop the almonds and set everything aside.
4. Prepare the dressing by mixing together all the ingredients and whisking the mixture well.
5. First drizzle a little of the dressing on the romaine leaves and arrange them on a salad plate.
6. Then drizzle some more dressing on the apples and berry mixture. Mix well.
7. Put the apple and berry mixture on top of the arranged baby romaine leaves.
8. Throw in the sun flower seeds and chopped almonds on top, drizzle the rest of the dressing and enjoy.