Chicken Drumstick cooked in Garlic and Mushroom Sauce served with Handmade Orecchiette....

Chicken Drumstick cooked in Garlic and Mushroom Sauce served with Handmade Orecchiette....

Ingredients

5 Chicken Drumsticks 

1 bowl Cleaned and sliced Mushrooms 

1 garlic Pod peeled and cleaned 

2 cups Mushroom soup or Vegetables soup ( I have used Knorr Vegetable soup Pack) 

1/4 cup Amul Cream 

1/2 cup Milk 

Salt and Pepper to taste 

3 tbsp Butter

1 tbsp Parsley chopped 

Method

Take a  pan, add butter. As the butter melts, add the chicken drum sticks and cook the drum sticks till light brown on both the sides. Remove it and keep it aside. In the same pan, add the whole garlic cloves and mushrooms. Sauté it till the water evaporates and the mushrooms are light brown in colour. Remove the mushrooms and keep it aside. In the same pan, add the soup, stirring it constantly on a low flame add the cream and milk. Cook on low heat add salt and pepper. Stir it. Add the chicken drumstick, cover and cook till the chicken is done. Add the sautéed garlic and mushrooms. Stir it and take it off the flame. Garnish with parsley leaves. Serve hot with hand made Orecchiette pasta..... 

Orecchiette 

 Orechie meaning "ear" and -etta meaning "small" is a variety of home-made pasta typical of Apulia, a region of southern Italy. Its name comes from its shape, which resembles a small ear. It is made from Semolina or wheat flour and water and is rolled into thin long strips and cut into small pieces. Then each piece is given the shape of a ear.

Ingredients

1 cup Whole Wheat Flour

1/4 cup Semolina 

Water as required

Method

Take semolina and wheat flour and mix it. Make a well in between the flour. Add water little at a time and knead it into a soft dough. The dough will be a bit sticky. Use little flour to dust the platform and then continue to knead. Divide the dough into 3 portions. Take one portion while  cover the  rest of the dough with a moist cloth. Sprinkle flour on the platform and  roll  the dough into a long strip. Cut small portions from the strip. Repeat the same for the remaining dough. Take a cut piece and with the help of a palm and the thumb, press the portion from the centre and give it a pull. It will look like a ear shape. Boil water in a pot. Add the pasta and cook it till done. Drain the water, drizzle olive oil on the pasta. Serve with garlic and mushroom sauce..

Aam, Gosht Aur Chane ka Achar.....

Aam, Gosht Aur Chane ka Achar.....

Raw Mango and Chickpeas pickle is a pickle from Rajasthan. I wanted to give it a twist... This pickle is for all non veg lovers. I have added Mutton and innovated the spice powder. Something different and worth the try. 

For Marinating the Mutton 

Ingredients

1 bowl boneless Mutton cut into small pieces

1 tbsp Ginger and Garlic minced 

Salt to taste

1/4 tsp Turmeric powder

1 tbsp Chilli powder 

Juice of 1 Lime

Method 

Marinate the mutton with all the above ingredients for 1 hour. Pressure cook the mutton, cook it for 3 whistles. Let the pressure release. Open the lid, if there is any water remaining, dry it up. Take the mutton out from the pressure cooker and keep it aside. 

For the Spice powder 

Ingredients 

1 tbsp Mustard seeds

10 to 15 Pepper Corn

8 or more Whole Dry Red Chilli as per the spice required 

1/2 tbsp Dry Ginger powder

2 tbsp Madras Curry powder

1 tsp Garam Masala

1/2 tsp Turmeric powder 

Method 

Grind all the above ingredients together into a powder. 

For the Pickle 

Cooked Mutton pieces 

1 Bowl of Chickpeas soaked overnight and boiled ( it should be just cooked and not mushy)

1 cup peeled and grated Raw Mango (squeeze out the excess water) 

1 tbsp Garlic and Ginger minced 

Spice powder

Salt to taste 

1/2 tsp Sugar 

Juice of 1 Lime 

Few Curry Leaves

1/4 tsp Mustard seeds

2 pinches of Asafoetida 

1 cup Mustard Oil 

Method 

Heat the oil in a wok, add the mustard seeds. Let it crackle, add the curry leaves, garlic - ginger and asafoetida. Sauté it for a minute. Add the mango, let it cook for 5 minutes in the oil. Add the chickpeas and the mutton pieces. Stir and mix the mutton pieces. Add the spice powder, sugar and salt. Stir it and cook for 2 minutes. Switch off the gas. Add the lime juice. Stir it and let it cool. Store it in a dry glass jar and refrigerate it. It will stay for 2 months.

Peppery Oats Rasam Vada

Peppery Oats Rasam Vada

This dish has a twist... it is made with Oats... Instead of using Tur dal in the rasam... I have used Oats on it... Similarly the Oats is used in the Vada too. The taste is the same and it healthy and delicious too 😊 

This is my winning recipe from #KelloggsREALCHEF

Rasam Powder

Ingredients 

1 tbsp Coriander seeds

1 tsp Chana dal

1 tsp Tur dal 

15 Pepper corn

2 Red Chillies

2 Pinches of Asafoetida 

1/2 tbsp Dry Coconut  grated / Desiccated Coconut

Method

Take a pan, add coriander seeds, chana dal, tur dal, pepper corn and red chillies. Roast it for 2 minutes. Add the coconut and asafoetida.  Roast it for a minute. Let it cool. Add the ingredients in to a grinder and grind it in to a powder.

For the Rasam

Ingredients

1 big Tomato finely chopped

4 tbsp Oats (soak it in 1 cup of hot water)

1/2 tspTamarind paste

1/4 tsp Turmeric powder 

2 sprigs Curry Leaves

Salt to taste

1/2 tsp Mustard seeds

Pinch of Asafoetida 

Rasam powder 

1 tsp Ghee

Few Coriander leaves chopped

Method

Take a pot. Add 3 cups of water, tamarind paste, tomatoes, few curry leaves, turmeric powder and salt. Put the pot on simmer for 10 to 15 minutes. Add the soaked oat along with 3 cups of water. Let it simmer. Add the rasam powder. Let it simmer for 5 minutes. Take another pan. Add ghee. Add mustard seeds, let it crackle. Add curry leaves and asafoetida. Sauté for few seconds. Add the seasoning to the rasam. Switch off the flame. Garnish it with coriander leaves. Serve it hot.

 

For the Vada 

Ingredients 

2 cups Oats

1/2 cup washed and soaked Urid dal for 2 hours

1 Green Chilli chopped 

1/4 tsp Cumin seeds 

Pinch of Asafoetida 

Salt to taste 

1/4 tsp Pepper corn coarsely ground 

Oil to deep fry

Method 

Add 1 cup oats, soaked urid dal, salt and water as required in a grinder. Grind it into a coarse batter. While grinding don't add too much of water. Take is out from the grinder and add remaining oats, cumin seeds, pepper, chilli and water as required.  Mix it well.  Take oil in a wok. Let it heat. Take a tbsp of the batter and drop it into the oil. Fry it till golden brown. Serve the vadas with hot rasam.

Gosht Falak Numa (Spicy Tangy Mutton Curry)

Gosht Falak Numa (Spicy Tangy Mutton Curry)

While net searching, This Pakistani dish attracted my attention for it's beautiful name. 

It's a very tasty and easy mutton recipe. The mutton is cooked in curd base sauce with cashew paste, saffron and spices. A must try recipe. 

Ingredients

1/2 kg Mutton  pieces

2 large size Onions sliced

2 tbsp Garlic and Ginger paste

3 Green chillies cut lengthwise

2 tbsp Cashewnuts paste

2 cups Curd

1 tbsp Garam Masala powder

1 tbsp Chilli powder

1/2 tsp Saffron

Salt to taste

Water as required

4 tbsp Ghee / Oil

Few Coriander leaves chopped

                    

Method

Take a pressure cooker, add 1 tbsp oil or ghee. Heat it. Add mutton, salt, ginger and garlic paste. Sauté it for 3 minutes. Add 2 cups of water. Stir it.  Cover and pressure cook it till 4 whistles. Take a pan, heat the remaining ghee or oil. Let it heat. Fry the onions and 2 green Chillies till the onions are brown in colour. Take curd, add cashew paste, chilli powder, saffron and garam masala powder. Mix it well. Pour the curd into the pan. Stir and cook on low flame for 5 to 10 minutes till the oil releases from the curd. Add the boiled  mutton along with the broth. Check the salt, add if required. Stir it.  Cover and cook for 15 minutes. Garnish with coriander leaves and remaining green chilli. 

Asam Pedas (Sour and Spicy Fish Curry)

Asam Pedas (Sour and Spicy Fish Curry)
It is an Indonesian, Malay curry dish. Vegetables like okra,  brinjal, potato and tomato are added in the dish along with the fish. Fish like mackerel, sting ray, prawns or sweet water fish can be used.

For the Wet paste
Ingredients
6 Shallots chopped
4 Garlic cloves
1 inch Ginger
2 stalks Lemongrass
1/2 tsp Shrimp paste
3 Candlenuts ( I did not have it so I used 5 Cashew nut)
6 Dry Red Chillies
1/2 tsp Turmeric powder

2 tbsp Oil

 

Method
Grind all the above ingredients into a fine paste. 

For the Curry
Ingredients
6 pieces Rohu Fish marinated with 1/2 tsp Turmeric powder and salt.
2 Onions sliced
6 Okras cut vertically
1 Potato peeled and cut into wedges
1 small long Brinjal cut into wedges
1 Tomato cut into wedges
2 tbsp Tamarind paste
2 handful Laksa leaves (did not have so used coriander leaves)
Salt to taste
Wet paste
Oil to fry the Fish and make the Curry
2 cups of Water

Method
Heat the oil in a wok. Fry the fish until brown. Remove it and keep it aside. Remove the excess oil from the wok and let 2 tbsp of oil remain. Add the paste, saute it for 2 minutes. Add the potato, onion and brinjal.  Stir it. Add water and cook it till the vegetables are almost done. Add the tamarind paste, okras and green chillies. Let it simmer for 2 minutes.  Add tomatoes, salt and the fish pieces.
Lastly, put in the fried fish and coriander leaves.  Let it simmer for 2 minutes.  Serve it with hot steam rice.