Thursday, 24 April 2014

Whole Roasted Stuffed Chicken

Roasted stuffed chicken is must at my place during feast & special occasions.This was one of the menu of Easter .We enjoyed it with dry fruits pulao,mutton kurma ,fugiyas, beef roast
This roasted stuffed chicken is just too yummy simply finger licking good..the stuffing is of chicken liver ,vegetables,giblets,nuts potatoes & croutons.
For the  Marination
 Chicken( mine weighed 1.5 kg after cleaning)
1 lime
1 tbsp heaped ginger garlic paste
1 tsp Kashmir chilli powder
1/2 tsp pepper powder
salt to taste
1 tsp oil

For the stuffing

2 chicken giblets
3 chicken liver
3-4 med onions
1 cup green peas
1 med carrot chopped
2 potatoes
1 cup croutons
1 cup nuts(i used cashews,raisins,walnuts & almonds)
1 tsp garam masala powder
4-5 green chillies finely chopped
5-6 garlic minced
1 inch ginger chopped
1 tsp lime juice
salt to taste
2 -3 tbsp oil.

  • Clean thechicken well from inside specially the cavity. Wash it well ,drain all the excess water.Make some slits on the chicken so that it marinates well.
  • Mix everything under the marination and rub it on the chicken both from  inside as well as outside.
  • Keep aside for 4-5 hours or Overnight refrigerate it if keeping it overnight.

Preparing the Stuffing

Fry the almonds,raisins and cashews ,walnuts and keep aside.

Boil the potatoes,green peas and the carrot together with some salt .

Boil the giblets and the chicken liver adding some salt and pepper and cut into pieces.

Use the same oil to fry the boiled cubed potatoes and also slightly fry the carrot and peas.

In a vessel add oil and fry the chopped ginger garlic and chillies on low flame.

Fry the chopped onions till the raw smell goes off and the onions turn translucent.

Add the boiled liver & giblet mix well .

Now add the croutons & the  garam masala powder and the lime juice.

Mix the fried dry fruits and add salt if needed.

Stuff this filling in the inside cavity of the marinated chicken and stitch the opening of the cavity with a thick needle & strong thread.You can keep the remaining stuffing and serve it with chicken.

You can roast the chicken in pre heated oven for 1-1 1/2 hours at 180 degree Celsius in the prepared baking tray. flipping the chicken half way through ensuring it cooks from all sides.

Or Roast it on a very low flame  heating 1 tbsp oil in a Deep wide Non stick Pan.

 I covered the Non stick Pan with its glass lid which helped the chicken cooking perfectly well from all sides.It took bout 50 mins .I flipped the chicken half way so that it cooks well from either sides.You can keep it on low flame for about 50 min -1 hour.

Cut the thread and Carve the chicken and serve with the stuffing.

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Sunday, 20 April 2014

Marzipan Easter Eggs & Easter Wishes...

Wishing all my readers and friends a very Happy & Blessed  Easter .May you have a fun filled & joyous day.
Its feels just like yesterday when Lent started and so soon days of fast is over & the day most awaited has come.
Easter eggs /Paschal eggs are decorated eggs either made from Marzipan & Chocolate .Easter Eggs symbolizes the tomb of Jesus .The Easter egg is a reminder that Jesus rose to life..

Made these cute  marzipan Easter Eggs and decorated with royal icing..

For the recipe of marzipan click here

  1. I just shaped the marzipan using the egg form & then just decorated with royal icing.

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Tuesday, 15 April 2014

Chicken Fry

A simple yet delicious Chicken fry is our family favourite .Its always made as a side dish when Chicken /Mutton is prepared. Tastes good hot or cold . There are many different ways in which we fry chicken this being the simplest yet very tasty one.
1/2 kg chicken cut in pieces
1 tbsp heaped ginger garlic paste
juice of 1 lime/as needed
1 tsp bottle masala/kashmiri chilli powder
1/2 tsp pepper powder
1/2 tsp cumin powder
1/4 tsp turmeric powder
oil to fry
salt as needed.

  • Wash the chicken pieces well ,drain the excess water.
  • Marinate with all the ingredients except oil & leave it for 1-2 hrs.
  • Heat oil & shallow fry on both sides till well cooked.
  • Drain on absorbent paper .
  • Serve hot with some fries /with Chicken /Mutton Curry & Rice.

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Sunday, 13 April 2014

Roast Beef Chilli Dry/Beef Roast Chilli

This beef chilli is very delicious & very quick to prepare .Its loved by everyone in my family & friends they always keep asking me to prepare this .I made this recently on request of my cousin .The roasted beef makes this beef chilli very tasty .I have already posted the recipe for Beef roast earlier.


500 gms  Beef  roast
1.5 tbsp ginger garlic paste.
1/2 tsp vinegar
1 tbsp crushed pepper/ to taste.
2 capsicum cut into dices
3-4 spring onions chopped
1 tbsp soy sauce
1 -2 tbsp green chilli sauce
3 green chiilli slit
7-8 garlic cut fine
1 inch ginger cut in julienne
1 tsp cornflour mixed in 2 tbsp water
1/2 cup oil.
 salt to taste.

  • Heat oil in a pan add slit chillies then add garlic and ginger.
  • Now add the chopped spring onions & capsicum saute for 3-4 min.
  • Then add the  beef roast & saute for a while.
  • Add the sauces and vinegar.
  • Give it a good toss if needed add salt.
  • Add cornflour slurry, if needed add water.
  • Serve with fried rice/bread of your choice.
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Thursday, 10 April 2014


Chole Bhature is one dish that's very famous in India.Its one of my favourite Punjabi dish .Usually we make pooris with chole but last month i tried making bhatures at home .It turned out to be too good went very well with the chole.
1.5 cup kabuli chana /chick peas (soaked overnight in water)
1 large onion chopped finely
2 medium sized tomatoes finely chopped
1" ginger cut into juliennes
1/2 tsp cumin seeds
1 tsp coriander powder
1 tsp kashmiri chilli powder
1/2 tsp amchur/dry mango powder
1/2 tsp garam masala powder
2 bay leaves
2 tbsp oil
salt to taste.

  • Soak the chanas/chickpeas overnight  in enough water .
  • Next day wash the chanas well before boiling.
    Pressure cook the chanas with salt and 1/2 tsp sugar (optional) for about 5-6 whistles /till soft.
  • Heat oil in a kadhai/vessel ,add bay leaves,cumin seeds, chopped  ginger and saute for a min.
  • Then add the chopped onions and saute till onion turn soft & translucent.
  • Add the chopped tomatoes  and fry till oil separates .
  • Now mix in the powdered masalas & the cooked chickpeas/kabuli chana.
  • Add water depending on how thick you want the gravy.
  • Let it come to a boil then simmer and cook for 3- 4 min.
  • Serve hot with bhature/poori.

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