Citrus Parsley Chicken

Roasted Gram Flour Fudge/Besan Burfi

      A fudge in golden brown color;this is not only delicious and indulgent but quite nutritious also.

          Gram flour is a versatile flour which when added to any dish gives it a slightly nutty taste.Besan is gluten free, has very high protein content, helps in weight reduction and is good for heart.

         Besan burfi is a popular traditional sweet oh India which can be made in so many ways.

It's usually made in winters and  is quite similar to Besan Halwa or Mohan Thaal.

Here I am giving you a very simple recipe made with gram flour, powdered sugar, ghee, cardamom powder and nuts.

Ingredients : 

Gramflour/Besan 1 kg

Green Cardamom powder 2 tsp

Ghee 1 cup

Powdered sugar 500 gms 

Few Slivered Almonds

Few Slivered Pistachio

Few Saffron strands

                              Directions :
1 : Heat ghee in a wide thick bottom deep vessel.
2 : Add gram flour and sauté on low heat stirring continuously for about 45 minutes or till it is golden brown in color and fragrant.
3 : Add cardamom powder, almond slivers and mix .
4 : Remove from heat and cool.
5: Add powdered sugar and mix thoroughly.
6 : Grease three 8 " × 8 " shallow baking pans and pour this mixture in them and spread evenly.
7 : Sprinkle pistachio over it and set aside to cool.
8 : Cut into squares.

*It can be stored in airtight container for over a month.
*In case you want it to be more of fudgy, add a mix of 1 cup milkmade and 1 cup crumbled khoya instead of powdered sugar.
For this , just heat milkmade and add crumbled khoya to it. When it dissolves, add this to roasted besan.

My besan burfi nicely nestled in this beautiful copper vessel......Go ahead and try this recipe.

Afghani Murg Tangri

Smokey flavor, simple marination,  non spicy- all this makes this chicken dish as popular all over the world as much in India.
It's an indulgent appetiser,  with cashewnuts and cheese adding richness to the dish.

A soothing treat to the taste buds....A nice and perfect marination of chicken with cheese, cashewnuts and cream, cooked on a bar be que grill is loved by everyone. So don't languish for this anymore and go ahead and do give this recipe a shot.

Serves 4-5

                           Ingredients : 
1 kg. Chicken drumsticks

1st marination:
1 tbsp ginger garlic paste
1 lemon's juice
1 tsp Black Pepper Powder 
Salt to taste
Mix them in a bowl.

2nd marination :

4 tbsp.  Hung curd
2 cubes Cheddar cheese (grated)
1 tbsp Cashewnut powder
1 tbsp. Cream 
1 tbsp. Clarified butter
1 Egg
A pinch of cardamom powder
2 Green chillies ( chopped ) 

                               Directions : 
1 : Wash and pat dry chicken. 
2 : Make incisions in it. 
3 : Marinate chicken in the 1st marinade.4: Let it be in that marination for half an hour.

5 : Min all the ingredients of the 2nd marinade in a bowl. 
6 : Transfer chicken to this bowl and let in marinate for 4-5hours. 
7: Grill on a bar be que , often basting it with the marinade and ghee or butter.

8 : Serve with onion rings and mint sauce. 

Cream of Broccoli soup

 A hot and nutritious soup on a cold winter night gives you so much comfort. This soup is not only healthy but yummilicious too.

Broccoli is a versatile vegetable and can be added to any dish ;, be it soup ,salad or main course.;to make it more appealing and delicious. This exotic vegetable is a powerhouse of nutrition.It boosts your immune system, is high in calcium and helps in preventing cancer.
It promotes heart health, prevents ortho arthritis and is excellent for eyes.

Ingredients : 

1 tbsp Oil 

2 Onions ( chopped ) 

3 Garlic cloves ( chopped ) 

2 big florets of Broccoli ( diced ) 

3 cups Vegetable stock 

2 cups Milk

Salt and pepper as per taste

Directions : 

1 : In a heavy bottom pan,  sauté onions till translucent. 

2: Add garlic and cook till its soft.                 

3: Add broccoli and vegetable broth and  cook till it turns soft.  

4: Add milk and boil it properly. 

5: Pour soup into a blender and blend till its very smooth. 

6:Add salt and freshly ground black pepper. 

7: Serve hot.

*You can add cream after blending if you want your soup to be of thicker consistency. 

                         

Khao suey /Burmese Vegetable and Coconut Curry Soup

Khao suey is a curried bowl of noodle based , vegetable and Coconut Soup, served with a delightful melange of garnishes.
           It was originated in North Eastern part of Burma, which shares it's coastline with India, China and Thailand. Primarily because of this reason, their dishes are influenced by Indian, Chinese and Thai cuisines.

Khao suey uses vegetable broth, coconut milk and chicken or vegetables along with curry powder and condiments. 

It is served with an array of toppings like

fried onions, cilantro, Lemon wedges, roasted and crushed peanuts. 

                  It can also be spelt as Khao Soi or Khao Soy. Both Thai and Burmese versions are quite similar.

Ingredients : 

Khao soi paste:

4 Large dried medium hot red chili ,seeded

OR

2 Thai Bird Chili

3 Large Onions, chopped

1 tsp. Ginger, chopped

1 tsp. Garlic, chopped 

1 tsp. Curry powder  (recipe given)

Handful of Cilantro stems

1 tsp.  Turmeric powder 

2 Kaffir Lime leaves

1 stalk lemon grass, bottom part only, chopped

1 tsp  whole coriander seeds

For the soup:

2 tbsp. Oil

1 can Coconut Milk

1 cup Vegetable /Chicken broth

1/2 kg. Boneless chicken ,cut into small pieces / 2 cups mixed vegatables (mushrooms, brocolli, baby corn)

1 tsp Salt 

1 tbsp Light brown sugar/ 1 tbsp. Palm sugar

1 tbsp. Light Soy Sauce 

2 Lemon's juice 

Toppings:

250 gms. Boiled and drained noodles

Fried onion slices

Fried Garlic

Spring onion greens

Chili oil

Chopped Cilantro Leaves

Lemon wedges

Roasted and crushed peanuts 

Directions :
1 : Soak dried red chillies in water for 15-20 minutes.
2 : Drain them and reserve the liquid.
3 : Add all the ingredients of khao suey paste and red chillies to a blender and blend till smooth, often adding reserved liquid.

For soup:
1 : Heat oil in a wok.
2 : Add Khao suey paste and cook till it turns dark.
3 : Add coconut milk and broth. Bring to boil.
4 : Add vegetables /chicken and salt and cook till vegetables / chicken are done.
5 :Add palm sugar/light brown sugar and soy sauce /fish sauce .
6: Boil till it thickens to desired consistency.
7: Now divide noodles in four soup bowls.
8: Pour soup over it and add toppings.

                            Curry powder
2 tsp. Black pepper corns
1 tsp. Cloves
3 tsp.  Coriander seeds
3 tsp. Cumin seeds
1 tsp. Fennel seeds
Seeds from 8 Black cardamom pods
3 tsp.  REd chilli powder
2 tsp.  Ground Ginger
3 tsp. Turmeric powder

1: Heat a pan.
2 : Dry roast all the ingredients for 5 minutes on low flame.
3: Blend all the masalas to a fine powder.
4 : Put it in air tight jar .
* Stays good upto a month.