SPICY CHEESE STUFFED CHILLI

Hello everyone

Chatpata dishes always fascinate us, are you agree with me? Of course yes, who don't like some spicy tangy pickle or chutney along with their regular meal. They definitely increase the taste of a normal meal to double. So to satisfy our this fascination I prepared spicy tangy cheese stuffed chillies as cottage cheese is also one of the favorite ingredient of mine , ummmmm I can feel the zing of its taste still in my mouth. Absolutely delicious and yummy side dish you can prepare and keep it for later use also. 

Stepwise recipe is given below, do try and tell how's it turned out for you.

SPICY CHEESE STUFFED CHILLI

Serves: 4-5

Time: 30 mins

Ingredients

400 gms broad green chillies 

1 cup crumbled cottage cheese( paneer)

2 medium onion, finely chopped

3/4 cup grated raw coconut 

2 - 3 green chilies 

2 tsp ginger garlic paste

1 small lime size tamarind ( soaked)

1/2 tsp mustard seeds

1/4 tsp asafetida ( heeng) powder

1/2 tsp turmeric powder

1/4 cup water

Salt to taste

Spices to dry roast

2 tsp whole coriander seeds

1/2 tsp fenugreek ( methi) seeds

1/2 tsp fennel (saunf) seeds

1/2 tsp nigella ( kalouji) seeds

1/2 tsp carom ( ajwain) seeds

Method:

Dry roast all spices mentioned under dry roast column, till aromatic.

Now grind them with coconut, green chilies, ginger garlic paste, tamarind, 1/4 tsp turmeric powder and salt , to make a coarse paste.

Now heat some oil in a wok, add asafetida and mustard seeds. Let it crackle then add chopped onions and little salt.

 Fry till little golden , add remaining turmeric powder and saute . then add crumbled cheese and above made coarse paste , adjust salt .

 Fry for 2-3 mins and switch off the flame. Let it cool. 

Till then slit chillies lengthwise , so that they are attached from one side. 

Stuff cheese mixture in each chilli. Now heat some oil in wok and arrange stuffed chillies so that filling will not spill.

 Now add 1/4 cup water and cover with lid. Cook at medium flame till all water is evaporated and chillies get cooked with nice golden color on it. 

Don't forget to turn chillies in between to ensure even cooking of it. Be careful not to spill its stuffing. Your yummy tangy spicy stuffed chilli is ready to serve.

 Cut it in desired size, garnish with some grated coconut and serve with roti, rice and dal. A perfect side dish for spicy food lovers. You can increase or decrease ingredients according to your taste.

You can also serve it in your home party as it can be prepared a day before too. 

Hope you will definitely give it a try, please pour your valuable comments and suggestions, they meant a lot.

Happy cooking....

SPICY MUSHROOM CHETTINAD

Hello everyone 

This is my second recipe today and exactly opposite of the former one. That was spice less and this is full of spices and you will feel a burst of flavours in it. It is a delicious treat to all mushroom lovers. Though I am not a big fan of mushrooms but love this one as it is perfect blend of Chettinad spices. This one is a lip smacking side dish goes well with roti, naan or any rice. Step wise recipe is given below , hope you will definitely give it a try.

SPICY MUSHROOMS CHETTINAD 

Ingredients 

400 gms mushroom , diced

1 big onion, finely chopped 

2 medium tomatoes, finely chopped 

2 tsp ginger garlic paste 

2 green chillies or dry red chillies, broken in two

1 1/2 tsp kashmiri red chilli powder 

1/4 tsp turmeric powder 

1/2 tsp black pepper powder 

1/2 tsp cumin seeds

1/4 tsp asafetida (heeng)

1 spring curry leaves

2 tbsp green coriander leaves 

Chettinad masala:

1/2 cup fresh grated coconut 

1 tsp coriander seeds

1 tsp fennel seeds

1/2 tsp cumin seeds 

4 green cardamom 

4 cloves

1 inch piece cinnamon stick 

10 almonds, soaked in warm water

1/2 piece of bread ( optional)

Method:

First of all roast all spices mentioned in Chettinad masala section in 1/2 tsp oil except coconut, almonds and bread. When it become aromatic then add coconut and roast till it become light brown and aromatic.

 Let it cool and then grind with almonds and bread using little water to make a smooth paste. Keep it aside.

Heat 2 tsp oil in a wok add asafetida followed by cumin seeds, let it crackle then add curry leaves and green chillies. Saute for a min and add chopped onions. Fry till transparent pink then add ginger garlic paste, saute for two mins then add prepared paste along with turmeric powder, chilli powder and black pepper powder.

 Fry till it starts leaving edges of the wok. Now add chopped tomatoes and little salt. Again fry till it become mushy and cooked. Add chopped mushrooms and saute at high flame for 4-5 mins .

Add water as per your choice of gravy . Let it boil. Adjust salt and add chopped coriander leaves. 

Mix well and switch off the flame. Your yummy mushroom Chettinad is ready to serve.

You can omit bread as it's added only to thicken gravy. 

This is a delicious mushroom curry which can be added in any party menu. Hope you will like it.

Please pour your valuable comments and suggestions here, they meant a lot to me.

Happy cooking....

KADHAI CHICKEN WITH HOME MADE KADHAI MASALA

Hello everyone

Today is my second non vegetarian post for all chicken lovers. As I am not to fond of non veg dishes but still love to dig in boneless chicken curries. So in my chicken dishes I prefer boneless chicken breast or chicken drumstick pieces. Today's dish is very simple and delicious KADHAI chicken with home made kadhai masala. And as you know I always try to cut extra calories in my dishes so avoided adding creams and extra oil, yet you will find it as delicious as you find in restaurants. Hope you will like this simple dish with no more hassle.

Recipe is given below just try once you will absolutely love it.

 KADHAI CHICKEN WITH HOME MADE KADHAI MASALA

Ingredients 

1 kg bone less chicken breast , cut in cubes( you can use any pieces)

2 big red tomatoes, finely chopped or puréed 

2 big onions , finely chopped 

1 tbsp ginger garlic paste 

1 capsicum, diced

1 big onion, diced

1/2 tsp turmeric powder 

3 tbsp kadhai masala

2 tsp Kashmiri red chilli powder 

2 green or dry red chillies, broken in half 

1 tsp kasoori methi leaves

1/2 tsp cumin seeds

1 tbsp green coriander leaves, finely chopped 

Salt to taste

For kadhai masala:

1 tbsp coriander seeds

1 tsp cumin seeds

1 tsp black pepper 

1/2 tsp fennel seeds 

1/2 tsp kasoori methi leaves 

2 big dry red chillies 

10-12 almonds

Method:

First of all dry roast all masalas in kadhai masala section except kasoori methi and almonds, till aromatic. Then add kasoori methi and almonds ,switch off flame and let it cool. Grind it to a coarse powder. It will yield nearly 3 tbsp of kadhai masala, which is needed.

Now marinate chicken with 1 tbsp kadhai masala, 1/4 tsp turmeric powder, 1/2 tsp salt and 1 tsp ginger garlic paste. Let it rest for at least 15 mins or max overnight in fridge.

Heat 2 tbsp oil in a wok, add cumin seeds and let it crackle then add chopped onions and broken chillies. Fry till golden, add turmeric powder and saute for 10 secs. Then add marinated chicken and fry at high flame for at least 5 mins till it become nice white from all sides.

 Now lower the flame and cook it covered for 12-15 mins stirring occasionally till it get nicely cooked and tender. Now add 1 tbsp kadhai masala and  Kashmiri red chilli powder , let it cook for further 5 mins. Add purried or chopped tomatoes and cook for 10 mins till raw smell of tomatoes goes off and it get nicely cooked. 

Now add remaining kadhai masala and diced capsicum and onions , adjust salt & gravy consistency as per your liking by adding water . 

Let it boil on high flame and switch off flame. Add kasoori methi leaves and green coriander leaves, mix well.

Your delicious kadhai chicken is ready to serve with roti, naan or rice.

You can also soak and make paste of almonds . Add it while adding chicken for frying. You are not going to miss cream in it. But if you like more creamier gravy then add 2 tbsp cream in it while adding capsicums and onions.

I added capsicum and onion at last to retain their crunch as we get in restaurants. If you like nicely soft veggies then add while adding chicken.

Hope you will definitely give this dish a try and you will never regret. Please pour your valuable comments and suggestions here, they meant a lot to me.

Happy cooking....

MOOLI KA ACHAAR (RADISH PICKLE)

Hello everyone

Today I am here with some tangy tasty pickle recipe. Pickles give new taste to any boring daily meal. If you are not willing to make too many dishes but at the same time wants to satisfy your taste buds also then add pickles in your meal. It goes very well with simple rice dal combo, parathas, kids tiffin or any lazy day and for sure you are not going to miss your veggies or curries with it. This is a very simple yet tasty pickle recipe with handy ingredients. Mooli ka achaar.... it's my mom's authentic or you can say patented recipe.

Though I am not very fond of pickles but just love to relish on this one, As it is having mom's hand taste and her love for us. I was missing that taste for long time , so decided to give it a try. Just called mom and asked detailed recipe of it. Now presenting the same here, as it is not the best like mom's but done my best. Thanks mom.... Hope you all will like it.

MOOLI KA ACHAAR ( RADISH PICKLE)

Ingredients

10-12 medium radishes (mooli)
1/3 cup mustard oil
1/3 cup lime juice
2 tbsp turmeric powder
2 tbsp salt
1/2 cup peeled garlic
2 pieces of 4-5 inches ginger, peeled
15-20 green chilies

FOR PICKLE MASALA

1/2 tsp mustard seeds
1/2 tsp methi ( fenugreek) seeds
1/2 tsp kalounji ( nigella) seeds
3/4 tsp ajwain (carom) seeds
1/2 tsp jeera ( cumin) seeds
3/4 tsp saunf ( fennel) seeds

Method

Pickle masala preparation:
Dry roast all ingredients given under pickle masala , till aromatic. Let it cool and grind to a coarse powder and keep covered till needed.

Pickle preparation:
Peel and cut radishes into thin slices. Spread it on a thin cloth in sun to dry all excess water in it . Spread in single layer to get dry fast.

At the same time wash ginger and chilies, and spread them also in sun to get dry.

When all get dry, it means not dry like papad but we will not feel any wetness while touching. 

Fry green chilies in little oil till become little white patches on it. Be careful while frying as chilies splutter a lot so fry it in covered wok.

Now grind ginger, garlic and chilies together to a coarse paste.

Heat the oil in a wok till smoky and let it cool.

In a dry large bowl add all ingredients together and mix well. 

Adjust salt and put pickle in sterilized glass jar. 

Tie a thin cotton cloth on it instead of lid and keep it in sunlight for at least 2-3 days. 

Your tangy and yummy mooli ka achaar is ready to serve. You can enjoy this easy peasy pickle from the same day ,you make, but its taste get mature with time.
Always use clean and dry spoon to serve, to get long lasting pickle.
Hope you all will like it and make it again and again as its irresistible , surprisingly easy and yummy.

Do stop by and give your precious comments and suggestions for further improvement. I'll always try to reply your queries and confusions regarding recipe.

Happy cooking....