Do you know that brinjal is called as the King of Vegetables? originated in India, this vegetable is rich in water and potassium content. Also, brinjal is used as a remedy for cancer, diabetes and hypertension.
So why am I informing this now? There are three reasons: Reason Number 1 - I came across many people who are eggplant / brinjal haters. I was shocked when I came to know that the bubbly little has haters even among vegetarians.
Reason Number 2 - Many Germans were not even aware that such a pretty vegetable exist.
Reason Number 3 - Come on!!! Still searching for a reason? Lol! Of course I want to spread the flavor of India:)
Before I explain, I would like to remind you once again that you are going to love this recipe:) :) :)
Step-1: Dry roast the ingredients mentioned under "To prepare masala" in low heat. Trust me..awesome aroma arises. Upon roasting, fine grind the spices in a mixer.
Step-2: Cut brinjal into cubes and chop the onion. Prepare ginger garlic paste.
Step-3: Heat a pan, add oil and curry leaves. Then add onions and saute for until translucent. Add salt so that onions cook faster. Add ginger garlic paste and saute for two minutes.
Step-4: Now add brinjal cubes and roast it for a minute. Cover the pan with a lid. Let the brinjal cook for 5 minutes.
Step-5: Now add the ground masala. Saute the brinjal with the masala and cover the pan once again for 3 - 5 minutes. Sprinkle water occasionally to the mixture so that brinjal dosen't get burnt. Switch off the burner and add coriander leaves.
Tasty brinjal roast is ready!!!!
For brinjal haters.. Guys..your enmity towards brinjal will end if you try this recipe:)
Please comment your thoughts and lets spread the flavor of India!!!
Note:
The number of red chilles can be reduced if you don't prefer spice.
The roasted masala can be stored in an air tight container.
Breakfast now becomes more easy, tasty and healthy.!!!
There is a famous saying
"Eat breakfast like a king, lunch like a prince, and dinner like a pauper".
But how many of us (including me:)) follow this saying. Researchers find that about 10% of population skip breakfast, which is totally not good. People are in a hurry every morning for their routine life.
So how can we solve this problem? Are you one among them?
Here comes a new simple recipe to solve this...
Preparation time: 5 minutes
Cook time: 5 minutes
Serve: 1
Ingredients needed:
Bread.....................2 slices
Butter.....................a little
Egg........................1
Mint leaves.............a handful (chopped)
Coriander leaves... a handful (chopped)
Green chilli.............1
Ginger.....................a small piece
Garlic......................1 clove
Salt.........................as needed
Water......................1/2 cup
Method:
Step-1: Apply butter over the bread slice and toast it
Step-2: In a blender, add chopped mint leaves, coriander leaves, green chilli, ginger, garlic, salt and add water. Blend the mixture in blender. The chutney is ready.
Step-3: Lets now poach the egg. Break the egg in small bowl. Slightly tilt the bowl and slowly poke the yoke with a fork.
Step-4: Now bake the egg in oven for 45 seconds. Keep the oven to 600 watt.
Step-5: Apply the chutney over the bread slice and place the poached egg on top. Place another slice of bread over the egg and press it.
The sandwich is now ready to go. Enjoy the healthy breakfast:)
Note:
You can refrigerate the chutney in a jar, so that you can use it daily.
Poke the egg yoke really slowly such that the yoke dosen´t spread.
Simple right.!!! Please comment below and lets spread the flavor of India.
Chilli chicken is actually an Indo-Chinese dish made from the authentic Indian masalas and homemade Chinese sauces. This dish is mostly recognized as dhaba style and street food style in India. People think that preparing chilli chicken is a hell of a task. But I would rather say it´s easy. Chilli chicken can be prepared in different methods and thus different names such as Green chilli chicken, Bengal chilli chicken, Chinese chilli chicken etc..
In this blog, I am focusing on a new recipe for chilli chicken with a touch of Indo-European style. This recipe follows two process.
Process 1: Deep fry the chicken in oil
Process 2: To cook the chicken with ingredients
Excited to know the recipe?
Preparation time: 20 minutes
Cook time: 45 minutes
Serve: 2 - 3
Ingredients needed:
Onions.....................2 nos (cut into cubes)
Garlic cloves............5 nos (finely chopped)
Capsicum.................1 (chopped)
Green chillies...........5 nos (slit)
Spring onions...........3 (finely chopped)
Tomato ketchup........2 tbsp
Soya sauce..............2 tsp
Red Chilli sauce........4 tbsp
Barbecue sauce........2 tbsp (optional)
Coriander leaves.......a handful (finely chopped)
Pepper powder..........1 tbsp
Lemon juice...............1 tsp
Oil.............................As needed to deep fry the chicken
To marinate the chicken:
Chicken......................500 gms (boneless)
Gram flour..................4 tbsp
Maidha.......................1 tbsp
Corn flour...................2 tbsp
Rice flour....................1 tbsp
Ginger garlic paste.....3 tbsp
Red chilli powder........2 tbsp
Coriander powder.......1 tbsp
Garam masala.............1/2 tbsp
Red color powder.......optional
Salt.............................As needed
Method:
Step-1: Wash and cut the chicken into small cube and keep it aside. Mix all the ingredients mentioned under "To marinate" and add little amount of water and beat well. The paste should not be too watery nor too dry. Now add the chicken pieces to the paste and marinate. Allow the chicken to marinate atleat for 20 minutes.
Step-2: Take sufficient amount of oil in a pan. The quantity of oil should be in such a way that the chicken pieces can be fully immersed. Let the oil pre-heat.
Step-3: Now add the marinated chicken pieces one by one and deep fry the chicken until its crispy. Put the deep fried chicken crispy chicken in a separate bowl.
Step-4: Put 1 tbsp of oil in another pan. Add chopped garlic and green chillies saute for a minute. Then add chopped onions and saute until onions turn translucent. Add capsicum and saute for 2 minutes.
Step-5: Lower the flame and add tomoato ketchup, soya sauce, chilli sauce, barbecue sauce and mix well. Add salt as needed.
Step-6: Once all the sauces are finely mixed, add the fried chicken pieces. Cook the chicken with the sauces for 5 minutes. Then add the pepper powder.
Step-7: After 3 minutes, add the spring onions and coriander leaves and turn off the burner and close the pan with a lid for 5 minutes.
Now you can serve hot with chapati, naan, parota and rice:)
Note:
This dish is semi gravy and can be served well with chapati, naan, parotta and bread. If you want to make it gravy for rice, then add the required amount of water after Step-5.
The longer the time of marination, more tastier will be the chicken.
Adding Barbecue sauce makes this recipe European. You can also add curry sauce instead of barbecue sauce.
Enjoyed the recipe? Please share your comments and lets spread the flavor of India:) :)
Would you like to
convert a cute little chicken to yummy biriyani? Then scroll down:)
Chicken biriyani is one of the most loved food in India. Biriyani can be
cooked in different methods and in different flavors. In this post, I am
bringing in a new recipe combining Ambur biriyani and Hyderabadi biriyani.
Preparation time: 20 minutes
Cook time: 2 hours
Serve:
6 - 8
Ingredients
Needed:
To make masala for
biriyani:
Chicken................... 1 kg (cut into long pieces)
Onions..................... 3 nos (finely chopped)
Tomatoes................. 2 nos
Ginger garlic paste...2 tbsp
Green chillies...........4 nos (slit)
Curd......................... 1 cup
Red chilli powder..... 2 tbsp
Turmeric powder...... 1/4 tbsp
Cardomom powder... 1/2 tbsp
Biriyani masala.........1 tbsp (optional)
Mint leaves............... handful (finely chopped)
Coriander leaves....... handful (finely chopped)
Lemon juice.............. 2 tbsp
To marinate
chicken:
Onions...................... 2 nos (thin sliced and
deep fried in ghee)
Ginger garlic paste... 3 tbsp
Green chillies........... 2 nos (finely chopped)
Red chilli powder..... 3 tbsp
Coriander powder..... 2 tbsp
Turmeric powder...... 1/2 tbsp
Curd......................... 1 cup
Lemon juice............. 1 tbsp
Mint leaves............... handful (finely chopped)
Cashew nuts......................... 10 (fried in
ghee)
Warm Milk........................... 1/2 cup
Fried onions.......................... a little
Gravy from chicken masala.. as needed
Color powder........................ a pinch
(optional)
Method:
To make masala:
Step-1: Wash and cut chicken and mix all the
ingredients mentioned under "To marinate chicken". Close the bowl and
set aside the marinate overnight in refrigerator.
Step-2: Heat oil and ghee in a kadai and add all the
ingredients mentioned under "To temper" until the smell of Garam
masala spreads in the kitchen:)
Step-3: Add 4 tbsp of curd and ginger garlic paste and
saute quickly before it gets burnt:)
Step-4: Add chicken along with marinade and mix well
from bottom. Close the vessel and let it cook for 8 - 10 minutes. Open the lid
and mix occasionally.
Step-5: Add onions and green chillies. Mix well and
cook for 2 - 3 minutes.
Step- 6: Add tomatoes, mint leaves and coriander
leaves. Mix well and cook until tomatoes are mushy.
Step-7: Add red chilli powder, turmeric powder,
biriyani masala, cardomom powder and curd. Mix everything really well. Take 2
spoons of gravy and keep it in a bowl separately. Cook the masala until you get
the right consistency. (The masala should not be too watery or too dry)
Step-8: Finally add lemon juice and check for salt
To cook rice:
Step-1: Wash and soak rice for 20 minutes.
Step-2: Boil water in a vessel and add Cloves, Bay
leaves, Cardomom, Cinnamon.
Step-3: Once the water reaches the boiling point, add
rice and ghee. Dont forget to add the required amount of salt for rice.
Step-4: Carefully monitor the rice while boiling.
Switch off the burner when the rice is half cooked and drain the water and
spread the rice on a plate.
To make dum:
Step-1: Switch on the burner to low heat. Keep a
tawa/pan over the burner and then place a vessel on it to prepare dum.
Step-2: Put ghee in the vessel and spread the chicken
masala followed by adding chopped mint leaves, coriander leaves, cashew nuts
and milk.
Step-3: Spread the half cooked rice over the chicken
masala and add the remaining mint leaves, coriander leaves and cashew nuts.
Step-4: Pour the required amount of gravy (that we
took aside when making the chicken masala) on the top of rice
Step-5: Mix color powder with water and pour it over
rice.
Step-6: Cover the vessel tightly with aluminium foil
and let it dum for 15 - 20 minutes.
Note:
Add the required amount of salt for chicken
during marination
The longer the time of marination, the tastier
will be biriyani.
Grind giner garlic to coarse paste
Keeping tawa/pan on the bottom while making dum
saves biriyani from getting burnt
If you dont have aluminium foil, then cover the
vessel with a steel or iron plate and then place on top a small vessel
filled with water for weight.
Now the yummy biriyani is ready and serve hot with
Onion raitha and boiled eggs.
Confused how to eat the biriyani?? Don´t worry.. Watch
the video below and have fun eating Chicken biriyani:)
I welcome you to my blog "Indian Curry Kitchen". Let me tell you something.
If you are reading this now, then your are doing something really cool and awesome.
This blog is not rocket science. Instead they are simple and straightforward Indian recipes that I am trying since years. So who am I? What am I doing and why am I doing this?
I am Sugish, basically from the south of India and flew to Germany for two reasons - in search of a new career and to spread the flavor of India. Everybody will have a passion to do something. My passion is to experiment new Indian cooking. I love two things in this world - One myself:) and then my cooking. I am not a master chef who can compete my Grandma in cooking. But I do things differently. I analyse the authentic Indian recipes, blend them with my own (style of cooking) masalas and finally produce a new recipe. I also mix the Indian masalas with the European recipes and create a new westernized food. I can say that I am a master chef for my recipes.
Trust me people. I have been experimenting this for years and now it´s time for me to share my best recipes to the world.
This blog will surely help people who are eager to cook and try something really new. I will do my best to make this blog as simple as possible.
So friends.. what are your waiting for? Help me in spreading the flavor of India. Please comment and share my blog among your friends and family.
Happy reading my blog:) Lets spread and revolutionize our Indian curry through Indian Curry Kitchen.
