Pepper, Chilli and Vanilla

chicken afghani gravy,afghani chicken gravy

Chicken Afghani is a rich ,smooth and creamy delicious dish which is quite similar to Malai/Cream.

Chicken.Afghnai Chicken is whitish/creamish gravy with succulent chicken pieces which melts in the mouth. There are no complex powdered masala/spices used in making this delectable Afghani Chicken.

Afghani Chicken tastes best with Naan/Tandoori Roti or roomali roti .Well I really don't know how authentic the recipe is but trust me its the best and taste just like we get in the resturants here in Mumbai. Afghani Chicken is loved by everyone especially kids as it's mild spiced and not too heavy on masalas. Afghani Chicken is always a hit at our place and so is my Cream Chicken/Malai Chicken .Do give this a try I'm sure you will love it.

Ingredients

500 grams chicken (I used breast and thigh)

1 1/2 teaspoon ginger garlic paste

1 tsp lime juice

salt

1/2 cup thick curd .

3 tbsp cream

2 tsp oil to shallow fry .

2 medium sized onions

10 cashews

10 almonds

3 green chillies

1/4 tsp garam masala powder

1/2 tsp coarsely crushed pepper powder

kasuri methi 2 tsp

1 tbsp butter

1 tbsp cream

few coriander leaves chopped.

Method

Wash the chicken pieces well ,drain excess water .

Apply salt lime juice and ginger garlic paste and set aside for 30 minutes.

Whisk curds till smooth add cream and apply this to the marinated chicken and keep aside for 3 to 4 hours or refrigerated overnight .

Heat a pan add oil ,then add the chicken pieces without adding the marinade you will be left out with ,we will use that later.

Fry the chicken well until done ,at the end just switch the flame high for a minute and toss the chicken ,this will give a nice barbeque look with brown spots .

Switch the fame off and remove the chicken in a plate.

Cut the onion into 3 to 4 parts .

Boil the onions with cashews and almonds adding little water ,let it cook for 6 to 7 minutes.

Allow it to cool.

Once cool put it in a mixer jar along with green chillies and grind to a smooth paste adding little water.

Heat a pan /vessel add 2 tsp oil ,1 tbsp butter once hot add 2 bayleaves followed by the ground onion paste.

Saute for 7 to 8 minutes over low flame .

Add in the leftover marinade and saute while stirring ocassionally

Add in garam masala powder and crushed pepper , mix well .

Add about 1 to 1/12 cup water depending on the consistency of the gravy needed

Let it come to a nice boil

Add the fried chicken pieces and give it a good mix.

Let it simmer for 5 to 7 minutes.

Add kasuri methi/dried fenugreek leaves crushing it in your palms,also add chopped coriander leaves.

Check for seasonings ,add salt ,lime juice or slitted chillies or pepper if needed.

Heat 3 to 4 pieces of coal once red hot place it over the gravy by keeping a piece of foil .

Add few drops of oil or butter on the hot coal and immediatley cover tight with a lid.

Let the smoke get infused for 5 to 6 minutes.

Then gently remove the foil and coal.

Just before serving add 1tbsp cream .

Serve hot with naan/roti /paratha or any bread of your choice.

best afghani chicken curry,best afghani chicken recipe

Masala pav pattice my most Childhood favorite Mumbai street food is very delicious chatpata and filling snack which can be enjoyed as a light dinner too . I simply love love Masala Pav Pattice and can eat it any time of the day ..Masala Pav pattice is a sandwich version of the famous Mumbai Masala Pavwhich i have shared earlier .

Chilli garlic paste sauted and later coated with butter on sliced pav which is then sandwiched with potato tikki ,onion and topped with coriander and served with lime. This chatpata pav pattice is utterly delicious and a must try for all chat and streetfood lovers.

Masala Pav Pattice recipe,mumbai pav pattice,mumbai streetfood pav masala pattice

for the chilli garlic paste

12 dry kashmiri Chillies soaked in hot water for 15 minutes, discard the seeds.

1 tsp cumin seeds

20 garlic cloves (approximately 3 tbsp minced )

rock salt as needed

Grind to a smooth paste adding little water and keep aside

Ingredients

4 potatoes

2 green chillies chopped

1/4 tsp garam masala

1 tsp oil

butter as needed

chaat masala as required

salt to taste

masala patties pav, mumbai masala pattice pav

Method

Firstly make Potato pattice.

Boil and mash potatoes, peel the skin add salt ,haldi/turmeric powder , cumin powder,green chilli chopped , make tikki shallow fry.

Add 1tsp oil and 1 tbsp butter and the ground chilli garlic paste saute very well for 10 to 15 minutes.

Add rock salt, garam masala powder and mix well .

Add little water and it cook .

Slice the pav/loaf bread

Add the sliced pav in the masala let it coat it well add butter and few chopped coriander leaves.

Add tomato slice, chopped onions and potato pattice.

Add in more butter, chaat masala squeeze lime and addd more coriander leaves and some sev

You can add some grated cheese too.

Serve hot/warm.

masala pattes pav,masala pav pattice,best pav pattice recipe

some more streetfood recipe

mumbai cheese toast sandwich

mumbai veg sandwich

mumbai street style pav pattice,mumbai street style masala pav pattice

Moong dal chakli is crunchy crispy delicious chakli made using moong dal and other ingredients . Chakli is made during Diwali /Ganesh chaturthi also made during Christmas and many other festivals. We love chaklis and often make these crunchy crispy Chaklis to enjoy with tea .

Making Chakli is very common here in India and the recipe differs in every region ,Bhajni chakli ,Instant Chakli maida chakli ,butter chakli and this moong dal chakli are few of my favourite varities of chakli we often make at home.

adding moongdal gives a nice cruunch to the chaklis .Chaklis can be .

Ingredients

1 cup maida/all purpose flour

2 tbsp rice flour

1/2 cup yellow moong dal

1 tsp ajwain

2 tsp red chilli powder (i used kashmiri chili powder)

1/4 tsp asafoetida/hing

1/4 tsp turmeric powder

1 tbsp sesame seeds

salt to taste

1 tbsp oil/butter

oil to deep fry

method

Soka moong dal for 1 hour

pressure cook till it turns soft ,mash and keep aside .

In a muslin cloth take maida/all purpose flour and tie it tightly ,place it in a container and close the lid

Add little water in the pressure cooker till it reaches half the height of the container

Cover the pressure cooker lid ,take off the whistle and cook for 12 to 15 minutes.

Break the lump using a rolling pin or a pestle or a wooden spoon .

Sieve it well.

Now add boiled moong dal ,rice flour ,chilli powder, turmeric powder , 1tbsp hot oil ,salt red chilli powder, asafoetida sesame seeds ,ajwain.

Add water if required and knead to a soft dough .

Divide into 3 to 4 parts.

Grease the chakli mould place the dough in the mould fitted with star tip.

Line plate with parchment /butter paper and form chakli

Heat oil to deep fry

Once oil is hot ,lower the flame and fry over medium flame .

Remove it on a plate lined with absorbent paper.

Allow it to cool completely then store in air tight container .

how to make moong dal chakli ,easy moong dal chakli

green masala mung ,coconut green masala moong

Sprouted moong in delicious spicy coconut and green masala goes best with chapati/ bhakri.pole or pav. This green coconut masala mung is healthy and delicious.

This green masala sprouted mung/moong is very easy to prepare. I love sprouts in any form and we try to incorporate it in our diet regularly either as a stir fry /salad or making dosas/chillas.

Ingredients

1 cup mung /Moong

1/2 cup coconut grated

1 small onion

3 to 4 dark green chilies(spicy ones)/5 to 6 light green chillies

1 inch ginger

3 to 4 Small cloves of garlic

1 tsp jeera /cumin seeds

1 cup tightly packed coriander leaves.

1/2 tsp Garam masala powder

1 onion chopped

Curry leaves a sprig

1/4tsp asafoetida/hing

Oil 1 tbsp

Method

Wash and soak the moong for 4 to 5 hours.

Then keep it to sprout overnight or for 8 to 9 hours , drain the water and tie it in a muslin or cotton cloth.

Untie the cloth next morning, the moong must have sprouted well.

Rinse and keep aside.

Take grated coconut, ginger garlic chillies, onion coriander leaves cumin seeds/jeera and grind to a paste adding little water .

Heat a vessel, add oil ,once hot add curry leaves and hing /asafoetida

Add chopped onions and fry until it turns translucent.

Add the ground coconut paste and saute for 8 to 10 min over low flame.

Then add water, add salt and haldi/turmeric powder and the sprouted moong.

Cover with lid and cook over medium flame until the moong is cooked.

Add salt, garam masala powder and some lime juice as needed.

You can add in 1 tsp jaggery as well.

Serve hot with chapati/pole/bhakri or pav.

Bite size Pinwheel Sandwiches are super cute appetizer /snack .Easy to make and taste delicious ,A sure crowd pleaser Pinwheel Sandwiches not only look inviting but taste great too .Pinwheel sandwich make a great option for Parties /tiffin boxes or snack with your cup of tea/coffee.

Making Pinwheel sandwiches is fun ,all you need is horizontally sliced bread but if you have no access to it you can use regular sandwich bread and place 3 to 4 slices to make a pinwheel .

If you have read my Rainbow /Ribbon Sandwich post you can use the same recipe to make Vegetarian pinwheel sandwiches that too without adding colours.

My homemade super yummy thick and creamy mayonnaise mixed with shredded chicken ,ketchup and chutney are three spreads that we will be using to make Pinwheel sandwiches .

Ingredients

for the chicken filling

1/2 cup mayonnaise recipe click here for recipe

200 grams chicken breast boiled and shredded

pepper to taste .

few drops of yellow colour.

for the chutney

1 cup coriander leaves

2 to 3 green chillies

1 inch ginger

2 garlic cloves

3 to 4 sprig of mint/pudina leaves

8 to 10 peanuts /cashew

lime juice 1 tsp

Salt

other Ingredients

cream cheese spread as needed

tomato ketchup as needed

chicken mayo pinwheel,tricolour pinhweel ,easy party appetizer ,pinwheel sandwich easy

Method

Boil the chicken with salt and pepper and shred to pieces,

In a mixer jar add shredded chicken and pulse it . This step is optional but I prefer instead of using chunky shredded chicken.

Mix mayonnaise to the chicken ,add pepper if needed add a tiny drop of yellow colour mix well and set aside.

Trim the edges of the bread with a serrated knife.

Flatten the bread slices with a rolling pin.

Spread a layer of cream cheese over the bread.

Then spread the chicken mixture ,followed with chutney and ketchup.

Roll it tight ,wrap it in cling/silver foil or a damp cloth .

Refrigerate it for 1 to 2 hours .

Slice it using a sharp knife.

Serve it with coffee/tea or soft drinks .

best pinwheel sandwich recipe,best chicken pinwheel sandwich

pista barfi,pista mawa barfi,pista mava barfi

Pista Burfi/Pista Barfi is super delicious and popular Indian sweet/Mithai made with pistachio and mawa /khoya/milk solids. Pista Burfi is not only easy to make but taste amazing too. I love Indian sweets/mithai ,you can check a variety of homemade Indian mithai in the blog I will share them at the end of the post .Indian sweets like burfi/barfi peda ,katli, ladoo are easily available in the sweet shops but making them at home is always welcomed ,you know what all ingredients go in not to mention the purity and hygiene too .With festivities around the corner I thought of sharing this super easy and delicious treat which can be prepared at home in just 15 minutes with handful of ingredients easily available .

Pista burfi/Pista mawa barfi is loved by all at my place I even make another version which needs no mawa/khoya I will share that too some day soon .You can use almonds and pista in equal quantity to make almond badam pista burfi .