Cream Chicken/Malai chicken is Creamy succulent mild spiced chicken gravy that taste super delicious..goes well with naan or any paratha I mostly serve this with ajwain or Laccha Paratha..it tastes heavenly...i have shared a drier version of dahi malai chicken in the blog before thisis my version for cream chicken and a huge hit among family friends

Absoltely lipsmacking cream chicken give it a shot I'm damn sure this will soon be a family favorite..This is rich and classic dish with very minimal spices no complicated masala or prep needed to make this ..one of the most easy cream chicken  recipe .Pretty simply and straight forward recipe which I always love to make and share..

Ingredients
500 gm boneless chicken (i used boneless chicken breast and thigh pieces)
1 1/2 tsp ginger garlic paste
1 tsp lime juice
3 to 4 green chillies
8 to 10 pepper crushed
7 to almonds blanched
8 to 10 cashews
Kasuri methi  1 tsp
2 bay leaves
3 to 4 cardamom crushed
2 tbsp butter
1 tbsp oil
1/2 cup cream /malai

Method
Apply salt and 1 tsp lime juice and ginger garlic paste to the cleaned chicken pieces and keep aside  for 20 to 30 minutes.
Grind chillies ,cardamom ,cashews and almonds  to a smooth  paste  adding little  water .
Apply this  paste to the chicken and also add  3 tbsp thick curd  , 2tbsp cream and marinate for 2 to 3 hours.
Heat oil and butter in a pan over medium low flame  and just fry the chicken for 5 to 6 min until light brown .
Do not use the  entire  marinade keep it for later.
Saute for few seconds  over low flame stirring occasionally.
Then  add the marinade and saute for 6 to 8 minutes over medium  flame.
Add 1/2 to 3/4 cup water and mix well
Cover with lid and cook over medium flame  till the chicken is tender.
Crush the  kasuri methi in your palm and add in to the  mixture.
Add 1 tsp butter  and the remaining cream and simmer for 2 to 3 min on lowest heat.
Serve  with naan or parathas.

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 Meatloaf sandwiches are our all time favourite. A Big chunk of meatloaf sandwiched in bread is my go to sunday breakkie .Meatloaf is a delicious dish made from bacon and beef mince  tastes like Corn beef .I have been relishing meatloaf made by my mum since I was a little kid..Be it Sunday breakie or any picnic or parties She always made Meatloaf ..My Hubby is a fan of this too and I always pack some yummy sandwiches whenever he has to travel ..

 Meatloaf can be baked or steamed .My Mom always has been making it in pressure cooker in a steel dabba/container you can use any steel airtight container or your baking dish and make it in an open pot .This meatloaf is mostly prepared by East Indians, Anglo Indians and Goans.The classic italian meatloaf is slightly different .Will share that too in near future

Ingredients
1/2 kg beef mince
250 gm bacon/bacon mince
2 eggs
2  pav/loaves or 4 to 5 slices of bread
juice of 2 lime
8 to 10 pepper crushed/1 tsp pepper  powder
salt to taste

Method
Wash the beef mince well and strain in a colander until the water is drained and its fully dried. 
Soak the bread and then drain the water and grind it along the beef mince .
In a mixer jar add the beef mince and the soaked drained bread ,grind till smooth .
If using bacon trim the skin and cut in small pieces and grind it too.
In mixing bowl take the bacon mince beef mince add eggs , salt ,pepper lime juice and mix well.
You can add a tiny drop of pink or red food colour .
Mix it well.
You  can mix this and refrigerate for few hours or overnight and steam or bake when required.

Apply butter or oil to grease the steel dabba/steel air tight container  or any baking dish .
Put the mixture and press it well
If using a pressure cooker add little water
Place the container in the pressure   and steam for 45 to 55 minutes.
Allow it slightly cool before you open the lid .
Remove the meatloaf in a plate.
Slice it and enjoy delicious meatloaf sandwiches or just enjoy it as your sides with your meal.

Notes
You can try it with mutton or chicken mince and use Turkey bacon.
I always use bacon mince you can trim the bacon and grind it to a smooth paste and then use it .
Salt is according to taste..always add little taste and add more if needed because the bacon also is salty.
Colour is totally optional  I seldom use it .
This can be baked as well ,bake it for 45 to 60 min at 180 degree Celsius 

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Beef Mongolian/Mongolian Beef is a delectable Chinese dish which is cooked with veggies in delicious sweet savoury Mongolian Sauce .Serve it with fried rice/ steamed rice or noodles ,Tastes best with everything .One of my family favourite dish .

 Been a while since I have shared beef recipes in the blog so thought of sharing this If you love beef and are looking out for some different recipe ,give this  a try Its going to be a regular feature in your kitchen for sure .I have used Steak/Flank steak to make this You can use tenderloin /undercut as well.

 Ingredients
1/2 kg Beef Steak
3 tbsp low sodium Soy sauce
2 tsp /Chilli sauce/Siracha Sauce
1/4 cup Brown Sugar
4 Spring onion stalks
2 Capsicum /bell peppers cut in strips
1 tsp fresh Ginger garlic paste
1/2 inch ginger minced
4 to 5 garlic sliced
salt
2 tbsp cornflour
oil

Method

• Thinly slice the beef and cut into strips. 
• Wash the beef and pat dry.
• Apply salt ginger garlic paste and marinate for 2 to 3 hours or overnight.
• Just before frying add cornstarch or cornflour to the beef .
• Heat oil to shallow fry .
• Fry in batches 
• Add beef and fry over medium flame till crisp and done.
• Meanwhile make the sauce,Take a bowl mix soy sauce ,chilli sauce ,brown sugar minced garlic and ginger .together with a whisk.
• In a pan heat around 1 to 2 tbsp oil add spring onions and saute.
• Then add the capsicum and saute for 2 to 3 mins.
• Add in the sauce and mix well , saute for 2 to 3 min ,add around 1/2  to 3/4 cup water and let the mixture come to a nice boil.
• Then add the fried beef and let the sauce coat the beef.
• Add the spring onion greens and dish out.

 I have served it with herbed rice,you can enjoy it with fried rice/noodles or jasmine rice/simple steamed rice as well

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Sish Tawook/Sish Taouk /Seesh Tawook is popular  Lebanese or Middle Eastern grilled chicken skewer. Sish Tawook is also popular in Turkey,Egypt Syria and Middle Eastern Countries. Sish in Turkish means Skewers and Tawook refers to chicken . Mildly spiced this delicious skewers are served with pita and garlic sauce or toum.Seesh Tawook taste amazingly delish .The chicken is juicy and melt in mouth.Seesh Tawook /Sish Taouk make a great appetiser and are perfect for starters or dinner parties.

Lemon yogurt and tomato paste and the 3 main ingredients which makes this chicken moist and so flavourful. Lemon is widely used in the middle eastern countries .You can serve this with Toum / hummus /garlic sauce or any dip of your choice .It can also be used in wraps.IF you are a fan of middle eastern cuisine Just like i am do give this a shot and you could also try some more Middle Eastern Recipes like Shawarma hummus and Basbousa from my blog :) 

ingredients

1/2 kg chicken breast 

3 to 4 tbsp hung yogurt /greek yogurt

1 tbsp lemon juice

3 to 4 garlic cloves grated/ 1tsp ginger garlic paste

2 tbsp olive oil

2 tsp tomato paste

1 1/2 tsp paprika 

1 tsp black pepper crushed 

capsicum 

salt .

method
Cut the chicken breast in cubes.
Wash and drain excess water.
Apply salt and lemon juice and keep aside for 15 minutes
Then mix hung curd,olive oil,tomato paste, paprika,pepper powder together in  a bowl
Apply this marinade to the chicken cubes
I also add in capsicum cut in cubes to the marinade .
Cover the bowl with a cling foil or lid and allow to marinate for 3 to 4 hours or overnight keeping it in the refrigerator.
Soak the wooden skewers in water for 15 to 30 min
Put the chicken cubes and the capsicum on the skewer.
Grill it on a grill pan or outdoor grill basting little oil
I have pan fried with just 1 tsp oil and later grilled it over open flame.
Serve it with garlic sauce,cucumber,lemon wedge,tomato slices and pita .

this can be broiled /grilled or baked in the oven.
You can pan fry and let it char over open flame placing a grilling rack Like I have used .
Skewer the chicken and grill until tender ,do not over do else the chicken will loose all the juices from the marinade making it dry .
Its best served hot/warm 

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