Tuesday, May 26, 2015

Murmura chicken ( A Crispy Chicken Snack)

This is a quick chicken dish which I made for my son. It tastes more like a chicken snack than a main dish. It could be eaten on its own or with rice and curry. Great as an appetizer or side dish.  

Chicken breast pieces - 1lb
Ginger garlic paste - 1 heaped tsp.
Red Chilli powder - 1 heaped tsp.
Turmeric - 1/2 a tsp.
Garam masala powder -1 tsp.
Fresh lemon juice – 1tbs.
Crispy fried onions - 1 handful
Curry leaves - a few
Mustard seeds – ¼ tsp.
Ginger chopped –1/2 tsp.
Dried red chillies – 2 small
Green chilli chopped –1 small
Onion chopped -1 small
 Vegetable oil –1 cup
Cilantro chopped – ½ cup

1.   Clean, wash and towel dry the chicken breast and cut into bite size pieces.
2.   Rub salt and lemon juice and leave aside for 5 minutes.
3.   Meanwhile mix together ginger garlic paste, turmeric, red chilli powder & garam masala powder and rub the chicken pieces with it.
4.   Heat the vegetable oil in a pot or frying pan and deep fry the chicken pieces till just crisp. Remove and drain on wire rack. (Draining on paper towels makes them soggy).
5.   Heat one teaspoon vegetable oil in a clean sauce pan. Add mustard seeds and when they crackle add dried red chillies (whole) and curry leaves followed by chopped onion & green chilli.
6.   Give it a good stir and quickly add the fried chicken pieces to the sauce pan.
7.   Throw in the crispy fried onions chopped ginger and chopped cilantro. Sprinkle some lemon juice and salt as required, then quickly give it another good stir and remove from pan.
8.   The crispy (murmura) chicken snack is now ready to enjoy.

Sunday, May 24, 2015

Green Masala Chicken

The Hara (Green) Masala Chicken has many variations. I like to keep it simple to bring out the flavors of the herbs and spices and not make it too heavy by using coconut, almonds, yoghurt and cream which I feel tones down the actual flavors and makes the dish tangy, sweet and heavy.
For this dish, I am using the same recipe my mom used for making lamb (hare masale ki phaal) which I loved so much. 

Again I forgot to take a picture for the blog.

Here's the recipe

Chicken - 4 legs
Ginger garlic paste - 1 tsp
Salt to taste
Vegetable oil - 2 tbs

Green masala paste:
Green chillies - 2- 4 (medium size)
Onions - 1 medium size 
Garlic clove - 2 medium size
Fresh coriander - 1/2 cup
Fresh Mint - 1/4 cup
Cloves - 4 
Green Cardamom - 4
Black Pepper corns - 1 tbs
Cumin seeds - 1 tsp


1. Clean, wash the chicken legs, put them in a pot, add a glass of water, 1 tsp ginger garlic paste and 1/2 a tsp turmeric, salt and bring to a boil. Reduce the heat to medium and let it simmer for sometime till it is cooked.

2. Meanwhile grind together first the dry spices (black pepper, cumin, cloves and cardamoms). Now add the garlic, 1/2 onion, green chillies and fresh mint and coriander leaves. Grind again to make a paste and set aside. 

3. Heat 2 tbs of oil in a sauce pan. Slice the other 1/2 of the onion and fry in the oil till they caramelize.

4. Take the cooked chicken pieces from the soup and add them to the pan with the onions. Turn down the heat and lightly fry them turning them over gently from side to side till they are evenly golden brown.

5. Now add the soup left from the cooked chicken followed by the ground masala and cook till the mixture thickens. Adjust the salt. The green chicken is now ready.

6. Garnish with some chopped fresh coriander on top and serve hot with some jasmine rice. 

Boiling the chicken first in water spiced up with turmeric, salt and ginger garlic paste makes it soft, juicy and aromatic. Then, sautéing it with caramelised onions enhances its flavour. Finally adding the ground green masala after the chicken has browned in the pan retains the flavours of the herbs and spices ground together. This chicken is so delicious!!

Barbequed lamb chops

I had pickled garlic and figs at home and so I tried to use them in the marinade for the chops. It not only enhanced the barbecued flavor but also kicked it up a notch and was just so delicious!!

We got so busy enjoying the chops that I forgot to take a few shots for my blog. Here's the recipe:


Lamb chops - 6-8 pcs (1kg)

Marinade 1
Pickled garlic - 6 small size
Pickled red chillies - 4
Cumin seeds - 1/2 tsp
Pepper - 1 tsp
Salt - 1/2 tspa
Vegetable oil - 2 tbs

Marinade 2
Pickled figs 
Italian parsley
Garlic and red chillies pickled in vinegar

1. Clean, wash and dry the lamb chops with paper towels.
2. Grind together all the ingredients of marinade1 to a fine paste.
3. Rub the chops with salt. Then rub them well with the ground paste mixed with vegetable oil and leave to marinate for 3 - 4 hours. 
4. Barbecue the marinated chops on a medium hot grill for a few mins on both the sides till they are golden brown.
5. Grind together all the ingredients of marinade 2 to a fine paste and brush this rub at the final stage of barbecuing the chops. Keep basting with oil from time to time. 
6. Remove the chops quickly from the grill while they are still moist with the marinade. 
7. Brush more if there's any leftover marinade while they are still hot.
8. Sprinkle some chopped cilantro and serve them hot. Enjoy the delicious lamb chops.


To pickle garlic, red chillies, figs etc just put them in a clean bottle and add salt, chilly powder (optional)  and vinegar, then cover the mouth of the bottle with cling wrap and leave it in the sun for a few days till they are soft, juicy and tender. 

Friday, May 22, 2015

Eggplant egg sandwich

Sicilian egg plant - 1sliced
Panko crumbs - 1 cup
Corn flakes/ potato chips - 1 cup
White flour - 2 tbs
Egg - 1 for egg wash
Milk - 1tbs
Hard Boiled eggs- 2 - 4
Olive oill - 2 tbs
Tomato ketchup
Dijon Mustard


1. Cut the egg plant into 1/4" slices, sprinkle with salt and keep them aside.

2. Whisk the egg with 1 tbs milk in a bowl. Put the flour and the panko corn flake crumbs separately in two other bowls

3. Slice  the hard boiled eggs.

4. Take each egg plant slice, dust it with flour, then soak it in the egg wash, then coat it with the panko corn flake crumb mixture and keep it on a cookie sheet greased with olive oil. Sprinkle or spray some more oil on top of the slices.

5. Bake at 375 degrees fahrenheit for 10 mins or until golden brown. Set aside to cool. Another alternative is to fry the egg plant slices coated with crumbs on a non stick pan with a little olive oil.

6. Take one baked egg plant slice, spread some mayonnaise and dijon mustard on one side, place some boiled egg slices, sprinkle with salt and pepper, squirt some drops of ketchup then close it with another egg plant slice on which is spread mayonnaise and dijon mustard on the inside. Repeat with the other slices and make sandwiches out of them. Cut them into halves and enjoy.

Saturday, May 2, 2015

My French Omelette

I have been trying to perfect the art of making french omelette for so long. At last I did it! I tried and tried but finally I did succeed. It all requires tonnes of patience and diligent handling. Well it turned out just right - soft, silky and smooth. 

I used king oyster mushrooms and liked the flavour. You could use any mushrooms - white button, brown cremini or enochi etc. 

Here's the recipe.

Eggs- 1
Milk - 2 tbs
Salt to taste
Black Pepper- a pinch
Unsalted Butter - 1 tsp
Mushrooms chopped - 1 tsp 
Mozzarella cheese grated - 1 tbs

1.Lightly fry the chopped mushrooms. Remove and keep aside. Grate the mozzarella cheese.
2. Set the non-stick frying pan on low medium heat which is really important as we don't want a leathery texture.  
3. Whisk the egg well with salt, pepper and milk till it froths.
4. Add a blob of butter to the pan and as soon as it melts pour in the egg mixture. 
5. As the mixture begins to set, spread it around and swirl it lightly on top with a fork or chop sticks so that it resembles custard consistency. 
6. Now add the mushrooms and cheese. Let the heat be on low or medium low only. Do not raise the heat. 

7. Insert a spatula under the egg and slowly turn over and fold the edge on one side. Wait till it cooks a bit more taking care not to let it brown at all.
8. Fold over again on the exposed side, then turn over gently on the other side and slide it slowly onto the plate. Enjoy!