Chicken on the spot!!!!

This has to be one of the most funniest names of a dish right?
Very flavourful delish and tasty. I just went on adding all sorts of masalas and then voila. ... chicken on the spot happened.
All you need is...

Ingredients.

Chicken : 1kg
Onion : 4 no.
Green chillies : 3 small sized
Red chilli powder : 2 tsp
Turmeric : 1/2 tsp
Tomato : 3 medium sized
Oil : 4 Tbsp
Ginger and garlic paste : 2 Tbsp
Curry leaves : 7-8
Goda masala/ kala masala : 2 Tbsp
Kitchen king masala : 1 Tbsp
Dahi : 2 cup
Salt : as per taste.
Water : as per required.

Method :

1. In a big heavy bottom pan take 2 Tbsp oil and sear the chicken from all sides and keep aside after the chickem turns slightly brown in colour.
2. In the same pan add rest of the oil add onions and fry till golden brown. The add green chillies and ginger garlic paste and fry. Add tomatoes fry with rest of the mixture.
3. Add turmeric and red chilli powder fry till the oil separates.
4. Now add water, dahi and goda masala and kitchen king masala.  Now add the chicken pieces.
5. Add water and let it simmer till the chicken cooks.
6. Garnish with coriander serve with steamy rice and hot phulkas :)

Enjoy your Sunday lunch.

Orecchiette- Ear shaped pasta.

Orecchiette is an ear shaped pasta which is a speciality of Puglia from south east region of Italy.
Puglia is known for its wine. The most widely grown grape variety is Negroamaro.
Orecchiette is traditionally sun-dried and then used. But ive got an easy peasy quick recipe.
Making pasta gives so much happiness.  This homemade and handmade pasta will sure be a winner at your dinner party :)

For the pasta.

Ingredients :

2 cup · semolina flour
2 cup · all-purpose flour
1 cup · tepid water -- up to 1 1/4

Method :

1. Place both types of flour in a large mixing bowl and stir to mix well. Make a well in the center of the flour mixture and add water a little at a time, stirring with your hands until a dough is formed. You may need more or less water, depending on the humidity in your kitchen.

2.Place the dough on a floured work surface and knead it like bread for 8 to 10 minutes until smooth and elastic. Cover and let stand for 10 minutes at room temperature.

3. Roll dough into long dowels about 3-4-inches thick. Cut into flat disks about 1/4-inch to 1/2-inch thick. Press center of each disk with thumb to form saucer-shaped pasta and set aside until ready to cook.
4. Boil plenty of water in a vessel with lost of salt. Drop the pasta in the boiling salt water.
5. Cook till the pasta comes on top.
6. Drain the pasta. And its ready to use.

Orecchiette e caspico :

Ingredients:

Orecchiette : 500g
Capsico/capsicum : 500g
Butter : 4 Tbsp
Garlic cloves : 2 Tbsp ( chopped)
Chilli flakes : 1/2 tsp
Thyme ( fresh or dry ) : 1/2 tsp
Salt and pepper : as per taste.

Method :
1. Heat the butter in a pan. Add the garlic, capsicum, chilli flakes , thyme and sauté for 1 min.
2. Drain the boiled pasta and to the garlic capsicum mixture and toss well.
3. Season with salt and pepper and serve hot.

Breakfast Mania - Egg/Anda Bhurji

Anda Bhurji is one of the most popular breakfast dishes. Easy to make with very less ingredients and healthy too. Indian version of scrambled eggs :)

Ingredients :

Eggs - 4
Milk- 3 Tbsp
Oil - 1 Tbsp
Jeera/cumin seeds - 1 tsp
Green chillies - 2-3
Turmeric - 1/2 tspn
Red chilli powder - 1tsp
Onion - 1cup
Tomato- 1 cup
Kitchen king Masala - 1 Tbsp
Tomato ketchup - 2 Tbsp
Salt - to taste.

Method:

1. In a pan, heat oil and add cumin. Let it pop and then add onions. Cook the onions until they turn a little brown and then add tomato. Let it cook till the tomatoes loose their sourness. 
2. Till the tomatoes cook, in a separate bowl beat the eggs with cold milk. Milk gives it a creamy texture. Keep the beaten eggs aside.
3. Now back to the tomatoes and onions, add turmeric red chilli and kitchen king masala and salt
4. Now quickly add the beaten eggs, with one had pouring the mixture and the other stirring fast. Cook till it gets a scrambled eggs texture.
5. Now add tomato ketchup and cook for 1-2 mins.
6. Pull it off the heat and garnish with coriander leaves.
7. Serve with pav or bun or bread.

Joy of baking continues : Eggless Semolina Cake.

This has to be one of the most easiest cakes ever. Its light crumbly texture gives it a different edge. But you gotta be really easy with your hand because its quite a delicate one. Even though its an eggless version, the cake turns out quite fluffy and soft.

Ingredients:

Butter-1/2 cup
Sugar-1 cup
Curd-1 cup
Milk-1 cup
Vanilla Essence-1/2 tsp
Semolina-2 cups
Dry fruits - for garnish
Baking Powder-1 tsp
Baking Soda-1/2 tsp
Salt- a pinch

Procedure:

1. Preheat oven to 175C. Grease and dust a 9" * 13" rectangle pan.
2. Cream together butter and sugar in a bowl.
3. When soft and fluffy, add the essence, curd and milk.
4. Whisk until incorporated.
5. In another bowl add semolina, baking powder, baking soda and salt.
6. Add this to the butter mixture and mix well.
7. Pour this into the prepared pan drizzle over some dry fruits and bake. Check with a tooth pick by inserting it in the cake. It is done if the tooth pick comes out clean. It will take 20-30 minutes.
8. Let the cake cool completely.
9. Now cut into squares, remove them gently from the pan and serve.

Joy of baking

The other day I had this really sudden urge to bake! And so here I was with a really delish soft crusty Artisan Bread. Baking does really give you Joy. So anybody who is trying to bake for the first time, this recipe would be really handy :)


Happy Baking!!

Ingredients

• 500g flour(maida) , plus a little extra flour for finishing
• 40g soft butter
• 12g fresh yeast
• 2 tsp salt
• about 300ml  water (warm not cold)
• a little olive or sunflower oil

Preparation method

1. Put the flour into a large mixing bowl and add the butter. Add the yeast at one side of the bowl and add the salt at the other, otherwise the salt will kill the yeast. Stir all the ingredients with a spoon to combine.
2. Add half of the water and turn the mixture round with your fingers. Continue to add water a little at a time, combining well, until you’ve picked up all of the flour from the sides of the bowl. You may not need to add all of the water, or you may need to add a little more – you want a dough that is well combined and soft, but not sticky or soggy. Mix with your fingers to make sure all of the ingredients are combined and use the mixture to clean the inside of the bowl. Keep going until the mixture forms a rough dough.
3. Use about a teaspoon of oil to lightly grease a clean work surface (using oil instead of flour will keep the texture of the dough consistent). Turn out your dough onto the greased work surface (make sure you have plenty of space).
   
   Technique: Kneading bread with oil
4. Fold the far edge of the dough into the middle of the dough, then turn the dough by 45 degrees and repeat. Do this several times until the dough is very lightly coated all over in olive oil.
5. Now use your hands to knead the dough: push the dough out in one direction with the heel of your hand, then fold it back on itself. Turn the dough by 90 degrees and repeat. Kneading in this way stretches the gluten and makes the dough elastic. Do this for about 4 or 5 minutes until the dough is smooth and stretchy. Work quickly so that the mixture doesn’t stick to your hands – if it does get too sticky you can add a little flour to your hands.
   
   Technique: How to knead bread dough
6. Clean and lightly oil your mixing bowl and put the dough back into it. Cover with a damp tea towel or lightly oiled cling film and set it aside to prove. This gives the yeast time to work: the dough should double in size. This should take around one hour, but will vary depending on the temperature of your room (don’t put the bowl in a hot place or the yeast will work too quickly).
7. Line a baking tray with baking or silicone paper (not greaseproof).
8. Once the dough has doubled in size scrape it out of the bowl to shape it. The texture should be bouncy and shiny. Turn it out onto a lightly floured surface and knock it back by kneading it firmly to 'knock' out the air. Use your hand to roll the dough up, then turn by 45 degrees and roll it up again. Repeat several times. Gently turn and smooth the dough into a round loaf shape.
   
   
   
9. Technique: Shaping a loaf of bread
10. Place the loaf onto the lined baking tray, cover with a tea towel or lightly oiled cling film and leave to prove until it’s doubled in size. This will take about an hour, but may be quicker or slower depending on how warm your kitchen is.
11. Preheat the oven to 220 C . Put an old, empty roasting tin into the bottom of the oven.
12. After an hour the loaf should have proved (risen again). Sprinkle some flour on top and very gently rub it in. .
13. Put the loaf (on its baking tray) into the middle of the oven. Pour cold water into the empty roasting tray at the bottom of the oven just before you shut the door – this creates steam which helps the loaf develop a crisp and shiny crust.
14. Bake the loaf for about 30 minutes.
15. The loaf is cooked when it’s risen and golden. To check, take it out of the oven and tap it gently underneath – it should sound hollow. Turn onto a wire rack to cool.
16. Serve with fresh homemade butter.

Welcome to my Blog :)

As the name suggests I am truly madly deeply in love with Food!!. As quoted by Nigella Lawson " I am not a chef. I am not even a trained or professional cook. My qualification is as an eater " , this is exactly what I feel. Cooking is something that comes from heart and not from books :). Cooking and Sharing food with family and friends is what I love to do. Cooking is not my hobby its my passion. So I am here to share some really simple fast fresh traditional modern and of course delicious food with you all.
Food is an integral part of our lives. Some may take it as their profession and some make it their passion, like me :).
My first ever dish as a child was masala pav, made with just oil, tomato, onion and cheese . And from then I realized that I have this "thing" for food. Thanks to mom for letting me into her kitchen and letting me do all sorts of cooking experiments and making a lot of mess.
Cooking is an art which can be learnt and mastered. Its a discipline. Each ingredient has its own stance, power and importance. Recipes that have been shared down from generation to generation have so much to learn from. Keeping those in mind and adding a  little twist and extra mirch masala and creating a wonderful concoction is the way to go!!
Most of us feel that cooking is a big task. I feel its not a rocket science. Though it sure needs a lot of dedication and creativity. For me the pan is my canvas , spatula my paint brush and all the spices veggies my colors which creates a wonderful piece of art called FOOD!!
So I am here to spread the joy of cooking to all of you. Because there is no happiness more than sharing.

HAPPY COOKING :)