|Ingredients (Serves 2-3)1 lb boneless chicken thighs,skinless1 tbsp all-purpose flour1 garlic pod, minced1/2 tbsp dark soya sauce ((I use Ching’s brand)pinch of turmeric powder1/2 tsp salt1/2 tsp black pepperOil for skillet frying (I used sunflower)Use tofu, paneer and assorted vegetables for a vegetarian version of this recipeFor the Sauce8 garlic pods5-6 whole red Kashmiri chillies (adjust to tolerance, de seed if you like )1 tsp roasted white sesame seeds1-2 Thai bird chili, whole2 tsp dark soya sauce (I use Ching’s brand)3 tbsp chilli tomato sauce (I use Maggi Hot & sweet)2.5 tsp honey (or brown sugar)1 tsp coriander powder1/4 turmeric powder3/4 tsp red pepper flakes (adjust to tolerance)1/2 tsp fresh ginger, minced1 tsp pure sesame oil (optional but recommended)2 tsp corn starch2/3 cup chicken/vegetable stock or water3-4 tbsp oil (I used sunflower, use any neutral oil)4 scallion stalks, white & green cut separately1/2 cup thin sliced red onionSalt to taste1.5 tbsp white vinegar (adjust to taste)1/4 tsp garam masalaFor Garnish – chopped scallions(green parts)MethodPreparationSoak the whole red chillies in warm water for 20 minutes.Cut the cleaned chicken into bite size pieces. Rub it with flour, garlic, chili, soya sauce, turmeric, salt & pepper and let sit for about 25-30 minutes.While the chicken is marinating, using your mortar and pestle or mini processor, crush the garlic, sesame seeds and soaked red chillies to tiny bits.You could use some soaking water if required for blending.In a small bowl, mix up the soya sauce, chili tomato sauce, honey and sesame oil(if using). In another bowl, mix the cornstarch with the stock and set aside.CookingIn a wide skillet (I used my 12″), heat up 2-3 tbsp of oil on high. Layer the marinated chicken pieces on the skillet and let sear on both sides, flipping in between. Make sure that the chicken pieces cook all the way through. This may take about 7-8 minutes or more depending on size of pieces.Once done, transfer the chicken pieces to a plate and reserve the dripping in the skillet itself.Add the 3 tbsp oil into the same skillet and heat it up on medium. Add the crushed garlic- chili paste as well as the whole green chili to it and fry up these for 20-30 second or so till you smell the aroma. Be careful that the garlic does not burn. Next add the chopped scallions (white part) & onions and cook on medium high for 2-3 minutes or till light brown in color. Add the coriander, turmeric,ginger and soya sauce mix made earlier, let cook for 3-4 minutes till everything starts looking glossy or till you see bubbles on the sides.Next, add the cornstarch mix to the skillet. Reduce the heat to low and let everything simmer for another 2-3 minutes till the sauce thickens slightly.Next, taste & adjust the salt in the sauce. Sprinkle the garam masala & vinegar to the skillet and stir everything well. Add the chicken & toss so that the pieces are evenly coated.Garnish with chopped green scallions & serve immediately.|
Beaten or flattened rice (poha) which is very popular in India for making trail mixes,lightly tempered pilafs for breakfasts and for desserts too.Even though it is more popular in central and western parts of the country but now everybody is catching up to this healthy option. This recipe comes from the state of Bihar where they start the day with a big bowl of this.
Ingredients (Serves 2)
- 1 medium ripe mango (or any fruit of choice)
- 1.5 cup plain greek yogurt,cold (you could use flavored ones too)
- 1/4 tsp cardamom powder (or use vanilla)
- 1/2 cup poha (thin variety flattened rice)
- 1-2 tbsp coconut sugar (or any sweetener of choice to taste)
- Nuts, Seeds, dried fruits etc of choice
Peel the mango and puree it in a food processor. Or you can chop it.Set aside.
Mix the greek yogurt with cardamom powder.Set aside.
Place the flattened rice in your colander and sprinkle water over it till it is just about moistened. Don’t use to much of water else the poha will get soggy & lumpy. Set aside for 3-4 minutes. Fluff up and loosen grains gently with fork.
In a bowl, place half of the yogurt and put the soaked flattened rice over it.Sprinkle with coconut sugar (or whatever sweetener you are using). Top it with rest of the yogurt, mango puree and seeds/nuts of choice.
Alternatively, you could layer the yogurt and chivda in a mason jar/tumbler. Serve cold immediately.
- Just play around with the quantities of yogurt & poha to get the consistency you like.
- Use thick coconut milk or dairy free yogurt for a vegan version of this recipe.
- Do not stir the yogurt too much once you have added the flattened rice.
- Adjust the quantity of yogurt if you feel that the poha is on a dry side once you put the bowl together.
Enjoy & Thanks for stopping by!
Though slightly time consuming if making a big batch,but bharwaan (stuffed) bhindi (okra) is worth all the effort. A spicy, semi-wet masala base made with onions, garlic and chickpeas flour is filled into tender, pierced pods and then they are lightly stir fried with a spoon or so of thick yogurt. This is something which tastes better even the next day when the flavors develop a lot more. The key to keep away the slime and retain the color is to cook it uncovered on low heat for most of the time. It’s best served alongside skillet fried flatbreads (paratha) or soft roti and naan.
- 1 lb okra
- 3 tbsp besan (chickpea flour)
- 3 tbsp mustard oil (substitute with olive/vegetable oil)
- 3/4 cup red onions, very finely chopped
- 2 garlic cloves, very finely chopped
- 2 tbsp coriander powder
- 1 tsp red chili powder (adjust to taste)
- 1/2 tsp cumin powder
- 1/4 tsp fennel seeds, crushed
- 1/4 tsp turmeric powder
- 1/2 tsp amchoor (dry mango powder)
- 1/2 tsp salt
- 1 tbsp oil
- 1/4 cup thick sliced onions (optional)
- 1 tbsp thick plain yogurt
- pinch of sugar
- There is no substitute for amchoor or mango powder in this recipe. You can buy it from local ethnic stores or online here.
- If you want to make a vegan version of this recipe, replace yogurt with 1-2 tbsp of water and squirt lemon juice at the end of cooking.