Chicken Liver Dry

Yesterday, I posted about a simple chicken dish which quick and easy to make and enough for me and my room-mate to have it in Dinner. I also mentioned that, which the pack of chicken we get some liver pieces which I usually save it for next day(Obviously kept in deep freezer) to make yet another spicy dish to have with hot rotis.

So let me share how to go about making it. For this the things you need are:
1. Chicken Liver
2. Ginger Garlic Paste
3. Termaric, Red Chilly or Black Papper, Garam Masala, Chicken Masala(optional), Coriander Powder.
4. Salt
5. Little bit of Sugar
7. Mustard Oil
8. Cumin and Black Mustard Seeds
9. Curry Leave(optional)
10. Coriander Leaves.
11. Tomatoes
12. Green Chilly
13. Onions

Cut the liver in small pieces and wash it properly. Mix it with Ginger Garlic Paste, all dry masala, salt and little bit of suger. Keep it aside for sometime.

 

 

 

In a pan, heat oil and add some cumin and mustard seeds and let it crackle. You can add few curry leave if you wish to.

Add the chopped onions and green chilly and fry till the onion is golden brown.

After the onions are turned brown, add the marinated liver to it and fry it properly till the oil starts seperating from the masala.

Now add the chopped tomatoes(you can used tomato puree too) and cook it the tomatoes get softer and mingles with the masala.

Add a little bit of water to it so that the masala and the liver gets cooked will. Keep steering regularly till all the water drys up and oil is seen around the liver.

Reduce the water and make it dry up and fry for some more time till you feel its done.
Lastly, add the coriander leaves and mix it well. Your Chicken Liver fry is ready to be served with hot rotis.

Do try it in your kitchen. Its really fast and tasty dish. Let me know how was it.

Happy Cooking!!!

Quicky Chicken Curry

Since the day Godrej Real Good Chicken @ Rs. 48 was introduced, me and my room-mate started having it regularly, atleast 2-3 times a week. Along with the chicken it also has Chicken liver added to it which I use to make a spicy liver fry the next day to have it with hot rotis.

There are a variaty of Chicken recipes but today I am sharing the simplest dish which can be made very fast with minimum ingredients and still becomes awesome.

So go and get a pack of real good chicken @ Rs.48 (perfect for two). Lets get started.

1. Chicken (Real Good Chicken @ 48)
2. Ginger Garlic Paste
3. Onions
4. Tomatoes
5. Cumin(Jerra),Coriander(Dhanya) Termaric(Haldi),Red Chilly Powder
6. Garam Masala and Chicken Masala
7. Mustard Oil
8. Salt
9.Sugar

Wash the chicken properly first. In a bowl, place the chicken pieces and add ginger garlic paste, all dry masala,oil, salt and a little sugar. Sugar is added to equalize all the heavy masala and also helps in making the chicken tender. Mix it well. You can keep it aside for sometime(recommended) so that all ingredients get into the chicken pieces or can start cooking instantly.

 

 

 

Heat the remaining oil in a wok and start frying the chopped onions till it gets golden brown.

Now add the marinated chicken into it and continue frying. Fry it well till you feel the chicken is tender and the oil starts seperating from the masala.

 

 

 

Add the chopped tomatoes to it and continue frying till the tomatoes becomes soft and mixes well with the masala.

 

 

Now add some water to make the gravy and cook it by covering it.

 

 

 

Regularly steer the gravy and cook it the gravy is reduced and becomes a bit thick. You can keep the quantity of gravy as you wish.

You need more gravy if you are having with rice or reduce the gravy good enough to have it with rotis.

 

Cabbage with Soaf

Today I made Cabbage fry with Soaf. Yes, Soaf which is used as mouth freshner after food. It really gives a nice aroma to this dish.

Actually, My Mom used soaf with another cabbage dish which is little complicated and takes time for its preparation. I will make that some other day.This recipe is my own customized one. Now lets enjoy this fast and tasty dish.

For making this, we need:
1. Cabbage
2. Onion and potato
3. Green Chilly
4. Soaf
5. Termaric
6. Coriander Powder
7. Salt
8. Coriander Leaf
9. Bay Leaf(optional)
10. Oil
11. Ghee(optional)

To Begin with, finely chop the cabbage and boil it till it gets soft. Don't forget to add a bit of salt and termaric powder.

Meanwhile, make a fine paste of onion and soaf togather. Also cut the potatoes in cubes and fry them to golden brown and keept it aside.

 

 

  In a wok, heat oil and add a split chilly and the onion paste and fry it till the oil starts seperating. You will feel the aroma coming out of it.

Then add the boiled cabbage to it after draining the water from it. Keep on frying for some time.

Now add all the dry masalas and steer it properly.

After sometime add the fried potatoes and mix it well. Keep on frying it properly.

Then add some water to it so that everything gets soft and even. Cover and cook for sometime. Keep steering it regularly till the water drys up.

Add some coriander leaves and cook it for some more time till you feel its fried well.

Your dish is ready and serve it with roti or steamed rice combined with red lentil(Musur) dal.

Happy Cooking !!!

 

Shidol Chutney

Shidol Chutney - A spicy special dry fish chutney.

This is an all time favourite dish of Bengalis from Shillong(Meghalaya); usually a Sylheti Bengali recipe. I grew up having it as I stayed in a colony where there were many sylheti bengali(Group of Bengalis whose roots origin from Sylhet District of Bengal before partition).
Btw its a very good remedy for cold. As its spicy enough open your blocked nose and revive you taste buds.

Let me share  this dish with you guys but the particular dry which is used is only found in North east India specially in Shillong.(And I am not sure whats the english name of it and whether it can be made with other type of dry fish, I need to experiment).

Ok, let me list its main ingredients.
1. Shidol- dry fish
2. Onions
3. Tomatoes
4. Green Chilly
5. Oil
6. Garlic
7. Red Chilly powder
8. Salt
9. Termaric

To start with, soak the fish in hot water for 2-3 min and then remove its head and skin. Head is removed because it make give a bitter taste if used.



 

Now, make a smooth paste of onion, garlic and green chilly in a grinder.

Heat oil in a wok and add the fish into it. You will see that the fish will disintegrate in the hot oil and you will get a pungent smell of it.

Immediately add the onion garlic paste into the wok and steer it will for sometime. Add salt, termaric powder and red chilli powder and continue frying.

Continue frying till the oil starts seperating. Then add the chopped tomatoes into it and steer well.

 

When the tomatoes get little tender, add some water and cook it for sometime.

 

Once the water gets absorbed and you feel the chutney has turned smooth and red as desired, off your gas and transfer it to a bowl.

Your hot and spicy shidol chutney is ready. Have it with rice or roti. I am sure you will love it.

 

Happy Cooking!!!

 

Palak Shak

Palak Shak - Spinach fry with potatoes and brinjal.

Green Leafy dishes were never a favourite of mine since childhood. But as you know, Mom will always force you to have greens even if you dislike it. But among all the leafy dishes, there were few which were not that hateful, rather they are tasty and in years I started loving it. Among them is Palak Shak- a bengali dish made with Spinach, potatoes and brinjal. I hope you all will like it too.

What you need to make it:
1. Spinach-Palak
2. Potatoes
3. Brinjal
4. Jeera(Cumin Seeds- see below pic)
5. Kala Jeera(Black Cumin Seeds - see below pic)
6. Oil
7. Green Chilly
8. Termaric
9. Salt

Lets get started. Wash the palak leaves properly as they are always dirty with mud. Chop the brinjal and potatoes in cubes.
Firstly, fry the potatoes and brinjal separately adding little salt and termaric till golden brown and keep it aside on a tissue paper so that extra oil gets drained out(I know you guys are concern about your cholestral level :P).

 

 

Now heat oil in a wok and add the split chilly, jeera and the kala jeera into it and let it crackle.

 



 

Add the chopped spinach, termaric and salt and try till it becomes soft.



When the spinach get soften, add the fried brinjal and potatoes to it and continue frying(Btw my spinach quantity was less and usually it gets less while frying so make sure you have little more in quantity)

 

 

Now when you see the oil seperating add a little water to it so that the potatoes and the brinjals get softer.

 

Fry it well and let the water dry. Once its done, off the gas and your palak shak is ready.

 

 

Happy Cooking!!!