Garlicky Chilli Mango Chicken Roast...

Since mangoes are in season, here is a simple recipe of chicken roast with mango pulp. The chicken is marinated with salt, garlic, pickled red chilli paste, lime juice, mango pulp, salt and oil. It is then roasted in an oven. It is then served with tomato and cucumber slices. This can be eaten with pav, bun, naan or as a starter. Very simple recipe but taste great...

Ingredients 

1 small size cleaned whole Chicken 

Salt to taste 

2 Garlic pods cleaned and finely minced 

1 tbsp Preserved Red Chilli coarsely ground 

2 tbsp Lime juice 

1/2 cup Mango pulp 

3 tbsp Oil

Method 

Take the chicken and pat it dry. Sprinkle salt and rub it on the chicken. Leave it for 5 minutes. Drizzle the lime juice and rub it on the chicken. Now add garlic and chilli paste. Rub it well on the chicken. Add the mango pulp and 1 tbsp of oil. Rub it well, put some of the paste inside the chicken and let it marinate for an hour. Drizzle some oil on the chicken. Roast it in a preheated oven for 15 minutes at 200 degrees celcius. Remove the tray. Turn the chicken, drizzle with some more oil. Continue roasting the chicken for another 15 minutes. Remove the tray, turn the chicken again, drizzle with remaining oil and roast it again for 15 minutes more. Serve it hot with cucumber and tomato.

Summer Cool Fresh Fruit Ice Popsicle Candies.....

As the heat is terrible, I wanted to have something chilled... My memory took me back to my childhood days, where we use to buy these ice popsicles candies (pepsi as they were called) after a long afternoon play with friends in the summer break. They costed 50 paisa those days and was made with artificial colours and flavors. But who cared... After that a good scolding at home.....

Here is a easy recipe of ice popsicles candy with fresh fruit pulp, lime juice and chaat masala... very simple to make, taste great and it's healthy for children too..... you can customise it with your choice of fruits and can add condensed milk or evaporated milk and sugar to make flavoured milk ice popsicles candies too. 

Ingredients 

1/4 cup of each Fresh fruit pulp

(Mango, Strawberry, Black Grapes and Kiwi or any fruit of your choice)

1/4 tsp Lime juice for each pulp

1/4 tsp Chaat masala for each pulp

1/2 tsp Sugar for each pulp

1/4 cup Water for each pulp

Method 

You get ice popsicles candy bags, I made them at home with the help of a sealing machine.. 

Take any fruit pulp, add sugar, lime juice and chaat masala. Mix it well. Repeat the same process with the other fruit pulps. Take a popsicles candy bag and a big syringe. Fill up the juice into the syringe and transfer it into the candy bag or you can use a funnel to fill the juice into the bags. Fill 3/4 of the bag and tie a knot to the open end of the bag. Freeze it till it forms ice. Cut an edge and enjoy the hot summer afternoons...

Egg and Chicken Kothu Roti...

Kothu Roti ( Chopped Roti) is a Sri Lankan dish made from Godhamba roti (a type of Sri Lankan roti) and vegetables, eggs or meat, and spices. This dish is similar to Kothu Parotta from Tamil Nadu. The taste of Kothu Roti will vary depending on the ingredients used. This is a popular street food... 

Here is my adaptation of the dish with left overs... I wanted to make it bit tangy.. So I added sour tamarind Chutney to it...

Ingredients

6 leftover Rotis or Parotta  shredded

1 Onion sliced

1 Carrot sliced

1/2 cup Cabbage shredded ( I have used red cabbage) 

1 Green Capsicum sliced 

3 Green Chillies chopped

Few Curry leaves 

1 tbsp Coriander leaves chopped 

1/2 tsp Mustard seeds

1/2 cup left over Chicken curry with small boneless chicken pieces in it. 

1/4 cup of Tamarind Chutney 

Salt to taste

1/2 tsp Turmeric powder

1 tbsp Srilankan Curry Powder or Madras Curry powder 

2 Eggs

3 tbsp Oil 

Method 

Add oil into a pan. Let it heat. Add mustard seeds, curry leaves and green chillies. Let the mustard seeds crackle. Add the vegetables except for the coriander leaves. Stir fry the vegetables for a minute. Add the eggs. Stir and cook the eggs with the vegetables for 2 minutes. Add the shredded rotis. Add the leftover curry, tamarind chutney, curry powder, turmeric powder, salt and 1/4 cup water. Stir on high flame, keep cutting the ingredients with the edge of the spatula and mixing it well. Sprinkle coriander leaves and serve it hot.

Baked Dosa Sandwich...

This a healthy breakfast or snack made out of a dosa batter with vegetables. Some thing different.. Where Mumbai meets Chennai.. Enjoy the Bombay sandwich with dosa batter, an innovation in my kitchen... 

Ingredients

1 kg Dosa Batter

1 medium bowl of Green Chutney

1 big Tomato sliced 

1 big boiled Potato sliced 

1 big boiled Beetroot sliced

1 big Cucumber sized

1 big size Onion sliced

1 tsp Sandwich masala or Chaat Masala 

1 tsp Pepper powder

1/2 cup Cheese grated or 3 slices of Cheese 

2 tbsp Butter

Method 

Take a rectangular baking tin. Apply butter. Pour 2 to 3 ladle of the dosa batter into the tin. Bake for 15 minutes at 200 degrees celcius in a preheated oven. Take the tin out. Brush some butter and chutney on the baked dosa. Arrange the potato and beetroot. Sprinkle with chaat masala and pepper powder. Pour 2 to 3 ladle more dosa batter on top of the vegetables. Bake for another 15 minutes or until the batter sets. Remove from the oven, brush with butter and chutney. Arrange the cucumber and tomato slices. Sprinkle with chaat masala and pepper powder. Pour 2 to 3 ladle of the dosa batter and bake it again for 15 minutes. Remove from the oven. Arrange the onion slices and spread the grated cheese or add the sliced cheese on the top and cover it with the dosa batter. Bake for 20 minutes. Insert a tooth pick to check. Remove the tin from the oven. Cool it to unmould it. Cut it into pieces and serve it with chutney and sauce.. 

Cholar Dal Diye Begun er Dolma.....

Picture Courtesy : Kamal Shah

 The small brinjals are suffed with chana dal and then added into the gravy. It can be served with rice or paratha. This recipe is a love from my kitchen. 

To make the suffing

Ingredients 

1 cup Split Bengal Grams / Chana Dal soaked in water for 30 minutes 

1 Onion sliced 

1 tbsp Garlic - Ginger  paste 

1 green Chilli slit

1 Green Cardomon 

1 Small Cinnamon stick 

2 Cloves 

1/2 tsp Turmeric powder 

1/2 tsp Cumin powder 

1/4 tsp Garam Masala powder 

Salt to taste 

1 tbsp Ghee 

Method 

Take a pressure cooker. Add the ghee. Add the cinnamon, cloves, cardamom and green chilli. Let the spices crackle. Add the onion. Stir and cook till translucent. Add the garlic - ginger - chilli paste. Sauté it for a minute. Add the chana dal, salt and all the spice powder. Add 3/4 cup of water. Pressure cook it for 2 whistles. Let the pressure release. Open the lid. If an water remaining, switch on the gas and dry up the water in the dal. Let it cool. Take a grinder. Discard the whole spices from the dal. Add the dal and pulse it for 2 to 3 times. It should be coarsely ground and some whole dal should be seen. 

For the Dolma 

Ingredients 

12 small size Brinjals 

Stuffing 

1/4 cup Onion paste 

1 tbsp Garlic - Ginger paste 

1 to 2 Green Chilli slit 

1 Bay leaf

1/2 tsp Turmeric powder 

1/2 tsp Cumin powder 

1/2 tsp Chilli powder 

1/2 tsp Coriander powder 

1/4 tsp Garam Masala powder 

1/2 tsp Sugar

Salt to taste 

1 Green Cardomon 

1 Small Cinnamon stick 

2 Cloves 

1/2 cup Curd beaten 

2 tbsp Ghee 

1 tsp Coriander leaves chopped 

Oil to fry 

Method 

Cut the brinjals from both the ends. Keep the top and discard the back end of the brinjals. Scoop out the centre part of the brinjals. Take a pan, add oil. Let it heat. Half fry the brinjals and the top edge of the brinjals. Remove it on a kitchen tissue paper. As the brinjals cools down, stuff the brinjals will chana dal stuffing. Take the top edges of the brinjals and cover the top of the brinjals. Insert a toothpick to secure the stuffing. Take a flat pot. Add ghee. Let it become hot. Add the bay leaf, cardamon, cinnamon stick, cloves and green chilli. Sauté it for a minute. Add the onion paste. Stir and cook for 2 minutes. Add the ginger garlic paste. Cook for 2 minutes more. Add the curd, salt, sugar, turmeric powder, chilli powder, cumin powder, coriander powder and garam masala powder. Stir and cook till the oil starts to separate from the masala. Place the brinjal one at a time into the pan. Add 11/2 cups of water.  Cover and cook on low flame till the brinjals are tender. Once the brinjals are cooked, remove the tooth pick before serving. Garnish it with coriander leaves. Serve it hot with rice or paratha.