Wednesday, 29 March 2017

Chicken Egg Balls



Chicken egg balls... A recipe from a cookery show... Tried and tested by my Mom,  with a bit of help from me. It turned out really yummy 😋 

Ingredients:
Eggs (boiled) - 3
1 whole egg and 1 cup bread crumbs for coating
Oil as required for deep frying

Outer crust ingredients:
Finely minced/ground chicken - 250 gms
Big Onion (finely chopped) -  1½
Green chillies (finely chopped) - 2
Garam masala - 1/4 tsp
Turmeric powder - 1/4 tsp
Chilli powder - 1/2 tsp
Ginger garlic paste - 1/2 tsp
Salt - as per taste
Coriander leaves


Method:
1. Mix all the outer crust ingredients. 
2. Divide the mixture into 3 equal balls. 
3. Take 15cm *15 cm aluminum foil. Place a ball at the centre and press gently. Now place an egg in it and wrap it around using the aluminum foil. Avoid touching the outer crust mixture with bare hands. The aluminum foil does not stick to the outer crust mixture,and that helps us to easily wrap it around the egg avoiding the clumsiness of sticking. 
4. Next crumb coat the balls by first dipping it in egg and then coating it with bread crumbs. Roll the balls gently to a perfect egg or ball shape. 
5. Finally, heat the oil and deep fry the balls in low flame till golden brown. 


Chicken Dry Roast



Chicken dry roast... It's my Mom's recipe and one of my favorite dish from her cooking. It's so simple and very yummy. Goes with anything or nothing 😋... Yes you can indulge with a bowl of this just like that. I do that 😜. 
Happy to share the recipe with you... Here it goes... 

Ingredients:
Chicken - 1/2 kg
Gingelly oil - 3 tbsp
Sunflower oil - 3 tbsp
1 sprig curry leaves
Ginger garlic paste - 1 tbsp
Turmeric powder - 1/2 tsp
Chilli powder - 1/2 tsp
Pepper powder - 1/2 tsp
Sambhar powder - 1/2 tsp 
Cumin powder - 1/4 tsp
Garam masala - 1/4 tsp
Coriander powder - 1/4 tsp
Fennel powder - 1/2 tsp
Cinnamon powder - a pinch
Cornflour - 1/2 tsp
Salt - as per taste
Coriander leaves for garnishing 


Method:.
1. Clean and wash the chicken. 
2. Heat oil in a non-stick Kadai. 
3. Add the chicken, curry leaves and salt. Close the Kadai and cook the chicken in low flame stirring occasionally. 
4.Cook the chicken till the soup water (which oozes out from the chicken)reduces to 2tbsp, then add Ginger garlic paste and saute for a minute. 
5. As the oil starts separating, add all the masala powders and saute for a few minutes. 
6. Sprinkle the cornflour and saute for minute. 
7. Turn the stove to high flame, and finally saute the chicken for just 1 minute till it gets roasted. Switch off the stove. 
8. Garnish with chopped coriander leaves. 

Easy and delicious chicken dry roast is ready to serve. 


Friday, 3 March 2017

Udipi Sambhar



Sambhar... My Husband's favorite. So I keep hunting for different varieties for him.  Found one different version called Udipi Sambhar. It tasted really yummy 😋. So here it is..

Recipe adapted from Hebbar's kitchen

Ingredients:

For masala:
1 tsp oil
1 tsp coriander seeds
¼ tsp cumin seeds
½ tsp urad dal
⅛ tsp methi seeds
3 dried red chillies (long)
¼ cup coconut (I used desiccated)

Main ingredients:
2 tsp oil
15 shallots (small onions, peeled and chopped finely/whole)
¼ tsp turmeric
½ tsp chilli powder
½ cup tamarind extract (4-5 pods soaked in water)
few curry leaves
½ tsp Jaggery (crushed)
salt to taste
½ cup toor dal

For tempering:
2 tsp oil
½ tsp mustard seeds
1 dried red chilli
few curry leaves
¼ tsp Asafoetida


Method:

1.  For the masala, heat oil in a pan and roast coriander seeds, cumin seeds, urad dal, methi seeds and red chilies. Lastly add the coconut and sauté for a few seconds. Remove from heat and let it cool. Then grind it to a paste (not to smooth) adding 1/4 cup of water.
2. Heat a pressure cooker and add oil. Then add the shallots and curry leaves and sauté to the shapes turn golden brown.
3. Next add turmeric and chili powder, and stir for a couple of minutes.
4. Then add the jaggery and tamarind water/extract. Allow it to boil.
5. Add toor dal and 1 ½ cup of water. Let it boil. Then close the cooker and cook for 6-8 whistles or till the the dal is done.
6. For tempering the sambhar, heat oil in a tadka pan and add mustard seeds, dried red chilli, asafoetida and curry leaves. Let it splatter.
7. Pour it over the prepared sambar and mix.
8. Transfer it to a serving bowl and serve it with crispy dosa or hot piping idlizzzz.

Notes:

For this recipe, my 1 cup measures 240 ml.