Moroccan Inspired Meat Balls and Couscous Salad

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Hello my Dear Wonderful Readers!

It’s Friday and I cannot wait for tomorrow! Weekends have become some thing I treasure so dearly. You would think that wouldn’t make so much of a difference for a stay at home mom right?? But yeah! Weekend = cleaning the place up without going around in circles, making food without worrying if my son is dancing on the dining table, sharing one meal with my husband alone!! and more importantly not having an audience when I have to go to the bathroom! Yes. Weekends are a luxury for a stay at home mom. Also hopefully I will get one post done over the next two days. Some times while I am on Instagram looking at various other bloggers, i can’t believe how they get so much done every single day. Like there’s a photo of their morning jog, then the breakfast, then the outfit of the day and then lunch and then some nail colour they changed and then drinks in the evening, a nice book before bed! How??? Hats off to them.

I get up every morning wishing my son would sleep for 5 more minutes 😛 How come I haven’t heard people talking about how they got their children to brush their teeth. My son refuses to open his mouth. And for some reason if he does open his mouth he make sure he bites onto the brush like its a piece of meat in a Piranha’s mouth. You think he would let it go if  you tried yanking it out right? nooooo way! My mornings start with the most futile activity ever.

This is followed by running behind both father and son to finish their respective breakfasts. Guess who I am feeding and who’s learning to eat on his own. Lol! Oh well. I look at all the things that happen every day and I laugh at how I would get scared when I goofed up at work. Compared to what I do today, the emails and meeting feel like walking on soft, white linen sheets.

So yes, my weekends are days when I have a few moments to myself and those golden moments are so precious to me just like all other working moms 🙂

Enough of my rant (for now)! Enjoy this Moroccan inspired chicken salad with some delicious Couscous salad.

Ingredients for the Couscous Salad 

  1. Couscous – 2 cups
  2. Water – 2 cups or more (boiling hot)
  3. Salt – 1 tsp
  4. Cucumber – 2 cups ( chopped)
  5. Onions – 1 cup ( chopped)
  6. Tomatoes – 1 cup (chopped)
  7. Fresh Mint Leaves – 1 cup
  8. Parsley – 1/2 cup ( chopped)
  9. Garlic – 1 tbsp ( chopped fine)
  10. Pepper – 2 tsp
  11. Green Chilli – 1 ( slit into two and de seeded)
  12. Lime Juice – juice of 1 lime
  13. Pomegranate – 1/2 cup
  14. Olive Oil – 3 tbsp

 

Instructions :-

  1. Take a large bowl and drop the couscous. Now pour as much boiling water as required to submerge all the grains completely. Cover and set aside
  2. In another bowl combine all ingredients except the salt and the pomegranate. Make sure you tear up the mint leaves and not chop them so they remain nice and fresh
  3. After 10 mins you will see the the couscous come to life! they will bloom and gain considerable size
  4. Take a fork and combe through the couscous and finally drop it into the bowl of vegetables
  5. Slowly toss the mixture around and season according to taste
  6. Finally add the pomegranate seeds to the salad and drizzle olive oil over the top
  7. Serve right away

Ingredients for the Meat Balls :-

For the Meat Balls – 

  1. Minced Chicken – 1 kg
  2. Onions – 2 cups ( chopped fine)
  3. Parsley – 1 cup ( chopped fine)
  4. Mint Leaves – 1 cup ( chopped fine)
  5. Cumin Powder – 1 tbsp
  6. Smoked Paprika Powder – 1 tbsp ( add more if you like it hot)
  7. Salt – according to taste
  8. Pepper Powder – 1 tsp
  9. Garlic – 3 – 4 cloves ( crushed)
  10. Bread – 2 slices  (powdered in a blender)
  11. Eggs – 1 ( whisked well)

Instructions :- 

  1. In a large bowl add ingredients 1 to 9. Mix well with your hands to distribute all the spices well
  2. Now add the bread crumbs and whisked eggs
  3. Line your baking tray with baking paper and set aside
  4. Slowly make small bowls of the meat and set over the prepared baking tray
  5. Once you are done with all the meat, place the baking tray in the fridge for 20 mins
  6. During this time pre heart your oven to 200 C
  7. After 20 mins, pop the baking tray into the oven and bake for 30 – 40 mins or till they turn golden brown.
  8. During the baking time lets get started with the curry

Ingredients for the Curry :-

  1. Onions – 2 cups ( chopped)
  2. Ginger Garlic Paste – 1 tsp
  3. Tomato Puree – 1 cup (concentrate)
  4. Cumin Powder  – 2 tsp
  5. Smoked Paprika Powder – 1 tsp
  6. Oil – 2 tbsp ( olive oil)
  7. Chicken Stock – 1 + 1/2 cup
  8. Parsley – 1/2 cup ( fresh chopped)

 

Instructions- 

  1. Heat oil in a pan and when the oil is hot, add ginger garlic paste and onions
  2. Fry till the onions are translucent
  3. Then add cumin powder and paprika powder
  4. Fry just for a min and then add the tomato puree ( add one small tomato cut into small pieces just for a little munch)
  5. Finally add the stock and cover and cook for 10 mins
  6. By this time you should  have your meat balls ready
  7. Add the meat balls and cover and cook for another 5 mins
  8. Turn the flame off and add the parsley
  9. Serve right away with the couscous salad !! Enjoy

 

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Thalassery Biriyani – Mutton Biriyani (North Kerala Style)

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My Dear Wonderful Readers

Hope you are well.  Today’s post is about “Biriyani” –  a  word synonymous to “A feast”. In my mum’s place, she has a special biryani recipe that she makes for all major occations. Like on birthdays, special dinner events, parties etc. But it wasn’t until I was in college that I learnt that there are so many different kinds of biriyanis out there. One such recipe is the ‘Thalassery Biriyani’.

Ingredients :-

  1. Ghee – 4 – 5 tbsp ( for frying the onions and the mutton)
  2. Mutton – 1 kg
  3. Onions – 5 cups (julienned)
  4. Ginger Garlic Paste – 80 gms ( 4- 5 tbsp)
  5. Chilli Powder – 2 tbsp
  6. Turmeric Powder – 1 tsp
  7. Garam Masala – 3 tsp
  8. Pepper Powder – 1 tbsp
  9. Curd – 3 tbsp
  10. Lime Juice – juice from 2
  11. Green Chilli – 4 (crushed)
  12. Mint Leaves – 1/2 cup ( chopped)
  13. Corriander Leaves – 1/2 cup (chopped)
  14. Salt – according to taste

For the rice: 

  1. Basmati Rice – 2 cups
  2. Water – 4 cups
  3. Onions – 1/ 2 cup
  4. Bay leaf – 1
  5. Cinnamon – 1 piece ( around 3 – 4 inches)
  6. Cardamom – 3
  7. Cloves – 4
  8. Cumin Seeds – 1 tsp
  9. Salt- as required
  10. Ghee – 2 tbsp

For the final assembling :-

  1. Milk –1/4 cup (luke warm)
  2. Saffron – one good pinch
  3. Cashew Nuts – 1/4 cup
  4. Raisina – 1/4 cup
  5. Ghee – to fry the nuts
  6. Mint Leaves – 1/4 cup
  7. Ghee – as required

Instructions :- For the Mutton Masala 

  1. Firstly add ghee to a heavy bottom pan and fry 4 cups of onions to golden brown
  2. Once the onions are nice and brown, divide into two equal portions
  3. Now in the same ghee, fry the cashew nuts and raisins. Set aside
  4. In the remaining ghee, add ginger garlic paste. Once the raw smell has gone, add the mutton pieces. Then add the crushed green chilli and a tsp of salt. Cover and let it cool till the mutton begins to release its water
  5. Once you see water coming from the sides, add turmeric powder, chilli powder, garam masala powder, pepper powder and mix well to coat the meat with the spices
  6. Cover and cook for 5 mins
  7. Then add the yogurt, lime juice, mint leaves, coriander leaves and cook for another 10 mins
  8. You want the meat to have cooked 90 % . Make sure you have enough gravy / water in the meat mixture. Set aside the pan.

Instructions for the Rice:-

  1. Soak rice in water for 10 – 15 mins. (Drain completely before adding in the next step)
  2. Heat ghee in a pot and once the ghee is nice and hot add the spices, – bay leaf, cinnamon, cloves, cardamom and cumin. Then add the onions and fry till translucent
  3. Finally add the drained rice and add 4 cups of boiling hot water. Cover and cook till all the water is drained and rice is cooked 90 %

Assembling the biryani

  1. Soak saffron strands in warm milk and set aside
  2. In a large pot, first add one layer of the mutton masala. Then add a layer of the cooked rice. Sprinkle half of fried onions over the rice. Then spinkle mint leaves, fried cashews and raisins. Finally pour half the saffron milk all over the rice
  3. Repeat the step with the rest of the mutton and rice. Sprinkle the remaining onions, mint, nuts, raisins and saffron milk
  4.  Lastly pour another spoon of ghee over the rice
  5.  Cover and cook for 5 mins or till the rice is cooked well
  6. Your biriyani is ready!
  7.  Serve with cucumber raita and hot poppadams

Keema Kofta – Mutton Meat Balls curried in a spicy tomato gravy

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My Dear Wonderful Friends

It’s been a while since I have had the time to sit down and write a decent entry into the blog. Simply cause I chose to spend more time with my little baby and I realized that I rather have the time now than repent later when he is old and doesn’t really want someone like me to play with him. I remember when I was younger and my mum and i would play together. She would be the “student” and I would be the “teacher”. I had a black slate with a red handle and scraps of chalk. We would learn the numbers and recite “A, B, C, D” at the top of our lungs. Slowly the “student” moved to the pot and plants at home and later my dad got me a bicycle and once I made other friends, my mum was never my play mate again. It’s ironic right? Today I am in the same role as my mother and some day I will not be his play mate ever and maybe it will break my heart, but playing and making friends with others his age is a big milestone and therefore it would still be a good thing. (Sigh..!! )

Ok so enough of the mushy stuff.  I am going to leave you with a nice meatball recipe and I hope you try it out some time.

Ingredients :-

For the meat balls :-

  1. Mutton Minced – 800 gms
  2. Ginger Garlic Paste – 4 tbsp
  3. Potatoes – 3 large sized – boiled and mashed
  4. Coriander Leaves – 2 cups (chopped fine)
  5. Salt – according to taste
  6. Oil – 3 tbsp
  7. Pepper Powder – 2 tsp
  8. Cumin Powder –1 tsp
  9. Chili Powder – 1 tsp
  10. Garam Masala Powder – 2 tsp
  11. Water – 3 tbsp

Instructions :-

  1. Line your baking pan with non stick baking paper. Set aside
  2. In a cooker, turn the flame to medium and heat oil
  3. Once the oil is hot, add the ginger garlic paste and fry till the raw smell is gone
  4. Then add the mutton, 1 cup of coriander leaves, 2 tsp salt, pepper powder, cumin powder, garam masala powder, chili powder and water
  5. Cover and cook for 3 – 4 whistles ( depends on the meat)
  6. Once the meat is cooked, open the cooker and turn up the heat. Let the water evaporate. Remember to stir every now and then
  7. After the water has evapotared and the meat is nice and cooked, set aside to cool down
  8. During that time, in a large bowl combine the coriander leaves with the potatoes and mix well.  Season with a little salt
  9. Now mix the cooled mutton mince with the potatoes and make small balls and arrange in the prepared baking tray
  10. After all the meat has been arranged on the tray brush lightly with some oil ( this is optional)
  11. Put the meat balls in the fridge for 20 mins while you pre heat your oven to 180
  12. Bake the meat balls for 30 mins or till you see them turn nice and golden brown

Ingredients for the gravy

  1. Oil – 3 tbsp
  2. Bay Leaf – 1 large leaf
  3. Cardamom – 3
  4. Cinnamon Stick – 1 ( around 10 cm long)
  5. Cloves – 4
  6. Ginger garlic paste – 2 tbsp
  7. Onion – ½ cup ( chopped fine)
  8. Tomato – 2 cups ( chopped fine)
  9. Chili Powder – 2 tbsp ( adjust according to taste)
  10. Cashew Nuts – 1 cup
  11. Water – enough to soak the cashewnuts
  12. Pumpkin Seeds – 1 tsp
  13. Fresh Cream – 2 tbsp ( optional)

Instructions :-

  1. Heat a cup of water in the microwave and drop the cashewnuts to soften
  2. Heat oil in a heavy bottom pan
  3. When the oil is hot, add the bay leaf, cardamom, cinnamon, cloves
  4. Then add the ginger garlic paste and the onion
  5. Fry till the onions are translucent. Do not brown them
  6. Then add the chilli powder and fry till the tomatoes are nice and soft
  7. Turn the flame off the let the mixture cool
  8. Now blend the mixture to form a nice smooth paste
  9. Transfer the puree back into the heavy bottom pan and simmer on low
  10. Blend the softened cashewnuts to for a nice silky paste ( use water if required)
  11. Once the tomato mixture has reached a simmer, pour in the cashew mixture and give it a nice stir
  12. Cook till the mixture thickens

Assembling the Dish

  1. Just before you serve the dish, drop the baked meat balls into the curry
  2. Sprinkle roasted pumpkin seeds and pour cream over the top ( optional)
  3. Serve with hot rotis or rice

Kesar Badami Dhoodh – Almond milk infused with saffron

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Hello my Dear Wonderful Readers,

It has been a crazy few weeks and I cannot begin to explain how time flies when you have a one year old at home! But amongst all the tantrums, chaos, food spilling and noise, we have our share of giggles, tickles, big wide smiles and lots of running around the couch. When most times I say oh I can’t wait for him to grow up, secretly I am saying ” I hope you never grown up”. Confused mum syndrome! LOL

So this is my favourite alternative to ice cold smoothies and juices. We usually serve it hot specially during the winter months but in summers it’s served cooooldd. My grandmother would take me to this “Bengali Sweets” shop close to home and we would have some rasmalai and one glass of this milk. I remember how she would hold my hand all the way from home to the shop. We walked slowly, looking at the blue and grey walls of the air force base, the shops and owners all waving their hands to my granny and she smiling back politely. To me, my grand mothers are the strongest and bravest women I have ever known! Even today given a chance she would walk all the way to the temple and back ( just after her hip replacement surgery). She still stays at the same house and when ever we go there, I turn to see if the old “Bengali Sweets” shop still stands and trust me, there is never a time that it isn’t crowded. The distinct smell of khoya and badam alway comes rushing to my mind as I think of the shop and the sweets there. This recipe encases a small piece of that old memory for me 🙂

Ingredients :-

  1. Milk – 1 ltr
  2. Almonds – 1 cup
  3. Saffron – one good pinch ( more like 1/4 tsp)
  4. Sugar – 4 – 5 tsp ( according to taste)
  5. Cardamom – 4

Instructions :-

  1. Heat a mug of water in the microwave and once it’s nice and hot take it out and drop the almonds into it
  2. Let it sit for a half hour. This helps to remove the skin easily
  3. Once done, simply pinch one end of the almond and the skin comes off easily
  4. Using a blender, blend the de-skinned almonds to a fine smooth paste. You could add a little milk to the almonds
  5. Now in a pot, add milk and bring to a slow boil
  6. Once it begins to boil reduce the heat and add the smooth almond paste, saffron strands, cardamom and sugar
  7. Stir the mixture a couple of times and let the mixture boil for another 10 mins
  8. Your saffron almond milk is ready. Before you serve the milk, use a spoon to fetch out the cardamom from the milk
  9. Serve hot right away or cool and chill in the fridge for later
  10. Garnish with dry rose petal and crushed pistachio for that regal feel!

Enjoy!!

 

Almond Meringue Cups with Strawberry Curd and a Chocolate Drizzle

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A cupcake for love

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Hello my wonderful Readers!

Time seems to be that one thing I just do not have over the past few weeks. As usual I plan my entire week and then one thing starts a chain reaction and nothing goes as planned. As much as I would love to sit down and write the recipes for all my posts I just can not find the time for it and I apologise to everyone waiting for some of them.

This one is my go to dessert during the strawberry season. We had a dinner party a few days ago and this was served at dinner and every body loved it. I made the cups big enough for every one to have one and it was well received. For now i will leave you will the photos and some day I will re visit the recipe and write it down.

Whole wheat Pav and Bhaji – Indian Street food

 

Hello my Dear Wonderful Readers!

How are you all doing? This week has been a week full of Indian food and I am in love with how my home smells like whole spices. It’s like you walked into a typical Kerala Restaurant that serves “Meen Curry” and “Kappa”. That reminds me, I need to buy some fish, this Malayali has been living for way too long without fish.

So I peeped into my fridge yesterday and it looked like some one else lived in my house for a week! NO really! I have no idea how I landed with half a head of cauliflower, 3 carrots and a few beans at the bottom of my vegetable tray. So obviously that wasn’t enough to make one separate dish with, then I decided to make a ‘kichidi’. Simply add some rice, dal and chop up all of the remaining vegetables in the fridge and put it all into a pressure cooker, give it 4 whistles and there it is! But then I had to remind my self that no one in my house was ill so why put the entire family through the horror of eating what resembles what my infant son would have had a few months ago?? So thats when I realised we could also add a few more vegetables and turn this into something everybody loves. Pav Bhaji. I am quite sure that this dish was invented by some one who wanted to clean their fridge out too! :p

Now the “Pav” part, that is the fun part. Cause its about making and baking the bread. I mean what is more relaxing than kneading dough, playing peek-a-boo with my son when the dough rises and that smell, ahh, that smell of sweet yeast when it bakes! yay!! So many people have a love affair with Indian spices, but for me, my best friend’s in my kitchen are “Yeast” and “Butter” These two ingredients make magic.

Now let me give you the definition of Pav Bhaji. Pav Bhaji is the ultimate balanced meal. Bread = good, tomatoes = good, potatoes = good, all the other vegetables = good, butter = excellent , spices = oh yeah!!

So this my friend is what I considered healthy street food.  You do need to buy the Masala from the shop. You can make it your self too, but no I do not know the recipe to that and I am not going to bother making it. Cause every shop has it! Like I just had to go to the shop that sells loose cigarettes and tic tacs and even they have it 😛 So do try it out and let me know how it goes. Btw people are going to tell you how you can add beetroots and raw bananas and al that, I say, try it like this and the next time go ahead and add your additions! Hey the world is your oyster!! And yeah I made my Pav with whole wheat flour just cause I think its healthier.

 

How to make ze  “Pav” / Bread

Ingredients :- 

  1. Whole Wheat Four – 2 cups
  2. Yeast – 2 tsp
  3. Milk – 1 cup ( warm)
  4. Water – 3 tbsp (warm)
  5. Sugar – 3 tsp
  6. Oil – 3 tbsp
  7. Salt – 1tsp

Instructions :-

  1. In a cup add the water and sugar. Stir to combine. Then add the yeast and set aside to foam
  2. While the yeast is feeding on the sugar, pour the flour and salt into the bowl of your stand mixer and fix the dough hook
  3. In another cup, add the milk and oil and give it a nice stir
  4. Now once you see the yeast has foamed well turn your mixer on and slowly add the yeast + water mixture
  5. Then add the milk + oil mixture and crank the speed up to medium and let the dough mix till it form a nice sticky ball
  6. While that happens, grease a nice big glass bowl and set aside
  7. Once the dough is ready, plop it onto a flour dusted counter and knead with your hand for 5 mins
  8. Then drop the dough into your greased glass bowl and set to rest
  9. You want the dough to double in volume and this could take 1 – 2 hours depending on how hot or cold your room is
  10. Once the dough has risen, punch the dough down wards to release the air and then roll out the dough into a nice long log. Then cut the log into 9 equal parts ( 9 coins)
  11. Prepare your baking tin with oil or butter and set aside
  12. Now roll these 9 coins into balls and set against each other as shown in the photos. Leave space between the balls cause they are going to sit for another 20 – 30 mins for a second rise
  13. Once you have all your balls roll out and into the pan, cover the pan with a warm wet towel and let it set in a warm place
  14. Pre heat your oven to 200C
  15. After 30 mins you will see that the balls have risen again. Take off the cloth and brush the top of the balls and sides of the pan with oil ( you could use butter too)
  16. Pop the tray into the oven and bake for 30 – 40 mins or till you see the top of the pav/ bread become nice and golden brown
  17. When you tap the bread it will sound like a hard knock but that’s just the crust.
  18. Take the pan out of the oven and set aside to cool
  19. Then take them out of the tray and cut into 9 pieces. Your Pav is ready!

 

How to make the “Bhaji”

Ingredients:  –

  1. Potatoes – 200 gms (cleaned, skinned and chopped)
  2. Cauliflower – 300 gms (cleaned and chopped to medium flowerets)
  3. Carrots – 200 gms (cleaned, peeled and chopped into bite size pieces)
  4. Peas – 100 gms (I used the frozen kind)
  5. Capsicum – 200 gms
  6. Beans – 200 gms
  7. Onions – 300 gms (chopped fine)
  8. Ginger Garlic Paste – 1 heap tbsp
  9. Cumin Seeds – 1 tsp
  10. Tomatoes – 250 gms (chopped fine)
  11. Coriander Leaves – ½ cup (chopped fine)
  12. Salt – to taste
  13. Pav Bhaji Masala – 3 tbsp
  14. Chili Powder – 2 tbsp (according to taste)
  15. Water – 3 -4 cups (depending on the vessel)

Instructions :-

  1. Firstly you wanna make sure that all your vegetables are of the same size, so that way they take the same time to cook
  2. In your pressure cooker add potatoes, cauliflower, carrots, peas, capsicum and beans. Pour as much water as required to soak the vegetables. Add 1 tsp of salt and cook for 3 whistels. If you do not have a cooker, just boil the vegetables till they are nicely cooked and mash-able
  3. While that happens, in a large kadai, heat oil and when the oil is hot add the cumin seeds. Add the chopped onions as soon as the cumin seeds begin to pop
  4. Fry the onions till they are pink, then add the ginger garlic paste and fry till the raw smell disappears
  5. Next add the chopped tomatoes to the onion garlic mix and fry for a minute. Then add the chilli powder and the pav bhaji masala and fry till you see oil leaving the sides of the mixture
  6. By this time your vegetables should be ready. Take them off the stove and mash the vegetable with a potato masher or the back of a nice big spoon. I like to bite little bits of potato and peas so I do not mash it all the way
  7. Now add the mashed vegetable to the tomato onions fry in the kadai and give it a nice mix

Chicken Meri Pasanda – Chicken Curry the way I like it!

Chicken my Pasanda

 

Chicken my Pasanda

Chicken my Pasanda

Chicken my Pasanda

Chicken my Pasanda

Chicken my Pasanda

 

Hello my Dear Wonderful Readers!

How has the new year been so far? We have been trying to make changes to our normal life like not slacking around on household work and making sure we do not eat take out food as much as last year. So this means more cooking and more vessels to clean. But at least we will be eating healthy right? I have been brainstorming what to make everyday and I end up making one chicken or fish dish every day! Most of my time goes in just cleaning the meat (arrggghh.!!). Once the cleaning is done, its really easy to make the dish specially if the marination time isn’t too long. “Pasanda”means “like””So this recipe is ‘how I like’ and therefore Chicken Meri Pasanda! :p

Usually we leave the meat to marinate overnight but I really do not have the time to think ahead now days. So this will basically result in a few no “mandatory – marinating – meat – recipes ” This one is one such easy recipe that takes not more than 20 – 30 mins to cook and goes really well with any flavoured rice. Curries that are made with cream, nut paste, milk or yogurt are lighter on the heat radar ( less chilli) but high on flavour and spice ( some times sweet too) but that being said we love this combination. Serve with some toasted Papads, pickle and cut onions, this makes the perfect balanced dinner.

Ingredients :-

  1. Boneless Chicken – 1 kg
  2. Pepper powder – 1 tsp
  3. Vinegar – 1 tbsp
  4. Salt – 1 tsp
  5. Onions – 1 + 1/2 cup ( chopped)
  6. Ginger + Garlic Paste – 1 tbsp
  7. Lemon Juice – juice of 1 lime
  8. Tomato – 1 cup
  9. Cinnamon Stick – 2
  10. Cardamom – 3  ( crushed roughly)
  11. Turmeric Powder – 1/2 tsp
  12. Chilli Powder – 1 tsp
  13. Garam Masala Powder – 1 tsp
  14. Cumin Powder – 1 tsp
  15. Keora Water – 5 drops
  16. Coriander Powder – 1 tsp
  17. Oil – 3 tbsp
  18. Cashew Nuts – 1 cup ( soak the nuts in warm water for 10 mins)
  19. Yogurt – 1/2 cup
  20. Salt – according to taste

 

Instructions :- 

  1. In a large bowl, add pepper + salt + vinegar and mix well
  2. Then add the chicken and coat well with the pepper mixture. Set aside
  3. In a flat bottom pan, add oil. Once the oil is nice and hot add the chicken and fry till slightly fried. Then fetch the pieces of chicken out from the pan and set aside
  4. In the same pan add cinnamon and cardamom. While the cinnamon begins to sizzle, in the bowl of your food processor, add onions + lemons juice +ginger garlic paste and blend to form a nice smooth puree
  5. Once the cardamom begins to sizzle, add the onion puree into the pan and fry for 3 – 5 mins
  6. While the onion begins to fry, puree tomatoes in the food processor
  7. After the moisture from the onions has reduced, add the turmeric powder, chilli powder, garam masala powder and cumin powder
  8. Give it a nice mix and then add the tomato puree. It will boil and begin to bubble but just keep stirring
  9. Finally add the semi fried chicken and mix to coat the chicken pieces well and cook for 5 mins
  10. During this time, drain the cashew nuts into the bowl of your food processor. Add the yogurt to the cashew nuts and beat to form a nice paste
  11. Now add this cashew-yogurt paste to the chicken in the pan
  12. Stir well to ensure all the chicken pieces are coated well with the yogurt cashew paste.
  13. Add salt according to taste and sprinkle Keora Water over the top
  14. Cover and cook for another 5 mins and then serve right away with flavoured rice
  15. I served mine with a simple mixed dry fruit pilaf