MASALA CHICKEN

750g chicken
2tbsp olive oil
1 finely chopped onion
4tsp ginger garlic paste(2tsp ginger paste+2tsp garlic paste)
2tsp turmeric powder
1tsp fenugreek powder( ground)
2tbsp coriander leaves(chopped)
2tbsp chilli sauce(sweet)
1tbsp garam masala
1cup chicken stock
1/2cup coconut milk
salt to taste

Coat the chicken pieces with turmeric powder and leave for a few minutes.
Heat olive oil in a pan and saute the chicken for 2-3 minutes over medium heat,until the pieces turn brown.n
Heat some more oil in the same pan and saute the onion and ginger garlic paste for 4-5 minutes.
Add chopped coriander,mint leaves and the ground fenugreek.
Add chilli sauce, garam masala, chicken stock and the coconut milk.
Finally add the chicken pieces and simmer on a low flame for about 45minutes.
Add salt to taste.
Garnish with the remaining coriander leaves and serve with rice.

GARLIC SOUP

Soups were some thing I hated all my life, especially because of the corn flour in it. But alas! The time has come for me to maintain a strict diet as I am gaining weight beyond my BMI. I was suggested to try soups and broths with other stuff.
so I started with a simple soup recipe and it was garlic soup
so here is how I did it

8 garlic flakes
pepper powder as per taste
salt as per taste
few vegetable pieces
2cloves
1/2 tsp thyme
a few parsley sprigs
oil
4cups water

If you got an oven, you can preheat it to 350 degrees and when it is ready roast the garlic flakes in it and then peel their skins.
Or you can boil the garlic in some water for a minute or two, then rinse and peel the skins.
Or you can halve the whole garlic midway and place them in kadai dribbled with oil. When it has roasted, you will be able to remove the skin like a cap off your head.
So finally what I am trying to say is peel the skin, roast it or boil it to peel off the skin!!!!!!!!!!!
Next put the garlic into a large saucepan together with the cloves, thyme, parsley and oil. Saute for a while. At the same time mash the garlic with the spoon( potato riser).
[If that seems hard you could first run the roasted garlic pieces in a mixer and then proceed with the sauting in the oil part with the other ingredients as mentioned above] And then add water and salt to taste.
Bring to a boil and simmer for 30 minutes. Strain the soup and return it to the pan.
Add the mixed vegetables and simmer for another 20 minutes or until the vegetables are tender.
Remove from heat.
You could eat it with bread or toasted bread.
And if you dont have any diet limit like me you could garnish by sprinkling grated cheese over it.

Rasgulla (Rasa Gullah)

Rasgulla is quite simple to make in process, what makes it difficult is that it could fail easily. I have heard many people complain that they always started out planning to make Rasgulla, but it turned out to be something else…



Ingredients:

4 cups of whole milk
2 cups of sugar
4 cups of water
Fresh squeese Lemon juice 2 tablespoons

First boil the milk, stirring frequently to prevent burning or sticking, once it is broiling, stir in the two tablespoons of lemon juice and cook for another 2-3 minutes; in a few minutes, some small curds will float on top. Wait about five minutes, when the solids clump together and the remaining liquid will become a thin watery white (known as whey). The paneer or chenna is ready !!!
Strain the liquid through the cheesecloth, wash the curd with cold water to take out the lemon juice.

When the liquid is mostly drained out, twist the semi solid curd in the cheesecloth to squeeze out remaining liquid.It is very important to squeeze out as much liquid as possible, otherwise the Rasgulla will not form, and when it is pressure cook, it will breaks and not form a round shape.

when the liquid is being squeezed out, what is left is cottage cheese, now on a clean nonstick surface, knead the cheese for about 5-8 minutes until some oil form on the palm, this is extremely important to make sure the texture of the cheese is ready to form a round shape Rasgulla.

Divide the dough and roll them into smooth balls.
While working on the cheese, Mix sugar and water in a pressure cooker on medium high heat and bring to a boil.

Once the syrup is boiled, lightly lift the ball and drop it into the boiling syrup, remember the cheese ball will expand to double its size, so make sure to allow space for expansion.

Close the lid and cook for another 8 minutes after the first whistle.
After 8 munites, put the pressure cooker under cold running water, run cold water over the cooker for a while to release the pressure…

Chilled the Rasgulla in the fridge before serving..

KADAI MUSHROOMS - KADAI SUNDAY!!!!!!!!!!

Get married to a very loving helpful guy and what do i get, a mouth watering KADAI MUSHROOM as my chappati's sabzi(side dish)
Here's the recipe as per my hubby's instructions :)
KADAI MUSHROOMS
250g mushrooms,2 medium sized capsicums, 2tsp- coriander seeds or 3tsp coriander powder, 5 whole red chillies, 3/4 tsp - kasoori methi, 2green chillies, 4tsp- ginger paste, 4tsp garlic paste, 2 tomatoes(chopped), 2tbsp - coriander leaves(chopped), 3 tbsp - ghee, salt to taste.

Slice the mushrooms and capsicums into thin long strips. Grind the coriander seeds/powder and the red chillies together in a mixer. Heat the ghee and add the garlic paste and cook on a low flame for 30 seconds. Mix in the ginger paste and stir for another 30 seconds. Add the capsicum and the chilli coriander powder and cook for another 30 seconds. Add the green chillies and fry for another 30 seconds or so. Add the tomatoes and cook till the ghee begins to float. Add the kasoori methi and salt and fry again. Finally add the mushrooms and cook till tender. Sprinkle the chopped coriander leaves on top and serve hot with chappatis/ naan/ parathas.

I think it goes well with any curried rice too.
Try it out.