chicken · non veg · pizza · snack

Chicken Chettinad Pizza

When I told my friend I have lot of chicken Chettinad for Sunday, she suggested some varieties using the curry like sandwich or a frankie.. and I thought thats a brilliant idea! why have it with rice alone, why not a pizza!! Turned out to be a huge hit in my family! My husband even went on to say that you can open a pizza delivery outlet with just this one flavour 😉 Taste this once and I bet it will make it to your list of top 10 pizzas.


If you have already made chicken curry, you are just a few steps away.

Ingredients

Chicken chettinad curry (Please follow the link for recipe) 
Grated mozzarella cheese as much as you like
Onion julienne as much as you like ( I use a cup of onions for each pizza )
Other veggies like capsicum ( half of the amount of onions or as per your liking )

Pizza base (makes 4 pizzas)
315 gms sifted all purpose flour
2 tsp active dry yeast
1 tsp sea salt coarsely ground
1 tsp sugar
160 ml warm water
11/2 tbsp olive oil

Sauce for pizza base (makes 4 pizzas)
1/4 cup sundried tomatoes
3/4 cup tomato sauce
1 tsp chilli sauce
4 garlic cloves
1 tsp mixed herbs
Salt to taste

Making pizza base,

Add yeast to 4 tbsp water, gently stir and leave for 1 minute. Whisk once.
Add sugar, salt to flour. 
Add oil, yeast mixture, remaining water to the flour and knead until you get soft silky dough ball. Apply some oil on top.
Cover the vessel with a cling wrap and leave it to rise until it doubles in size (1-2 hours)
Now gently knock the air out of the dough.
Make 4 balls. Place a ball on flat oiled surface and roll out a 1/4 inch thick round or make it thinner if you like thin crust.
Preheat microwave at 230 degrees.


Making pizza sauce,

Grind together all the ingredients for sauce. I like my sauce less sweet and more tangy, so added some sundried tomatoes. If you are fine with tomato ketchup, use it directly. If you follow this recipe for pizza sauce, it will be less sweet, bit spicy and some garlic flavour, consistency would be thick.


Shred chicken curry pieces using knife and fork. 



Spread the sauce into a thin layer on the base, leaving 1/2 inch around the edges.

Arrange the veggies and chicken pieces on top and sprinkle cheese.



Bake for 10 minutes or until the edges turn brown and crispy.

One thing left to be done, EAT! The flavor of smokey grilled chicken chettinad pieces will make you go wow!!!





chicken · chicken chettinad curry · Curry · non veg

Chicken Chettinad

Coming from Tamil Nadu, chicken chettinad has found its place in every Indian’s heart. My friend and I recently visited Khane khaas in Bandra and ordered chicken chettinad, it was okay but nothing like chettinad, it tasted more like butter chicken and it was not surprising given that owner was a sardar ji! 🙂 I was still craving for chettinad and decided to make it that night. 


If you are in for some real spice, this is just for you. Here it goes..

psst.. chettinad tastes even better next day so make lots of it. This recipe is sufficient for 2 for at least 3 meals (including 1 or 2 friends 😉 )

another thing.. you will notice that there is boneless chicken too, I do that when I pack some of it for next day’s lunch. It is easier to have boneless chicken with roti.



Ingredients

1 kg chicken (curry cut)
1/2 kg boneless chicken
1 tbsp lemon juice
Pinch of turmeric
5 big onions finely chopped
2 tomatoes finely chopped
Salt to taste
2 tbsp oil for cooking
1 bay leaf

Garam masala paste

1+1/2 inch cinnamon stick
4 green cardamoms 
1 black cardamom
1 tsp Fennel seeds
1 tsp cumin seeds
5 cloves
1/4 tsp nutmeg powder
1/4 tsp black peppercorns
1/2 star anise
2 tsp sesame seeds
3 tsp fresh grated coconut or dessicated coconut
1 red chilli

Ginger garlic paste

10-12 garlic cloves
2 inch ginger
3 green chillies 


Wash and clean chicken, drain excess water. Pour the lemon juice and turmeric, mix well and marinate until rest of the ingredients are ready.



Dry roast garam masala spices, grind by adding little water to form paste. 


















Remove masala, use the same jar and grind together garlic, ginger and green chillies. Remove ginger garlic paste, pour some water and clean the jar, keep this water for cooking.


Add oil in pressure cooker, when hot, add onions and fry till they turn transparent. Add ginger garlic paste and fry for 5 minutes, Add tomatoes, reduce the flame to medium and cook with closed lid for 5 more minutes.

Add chicken, masala paste, salt and chilli powder (optional) mix well. Cook for another 5 minutes on high flame. Add water from the jar and add some more  to cover 3/4th chicken curry in water. 



Pressure cook on low flame for about 10 minutes.

Remove the lid when pressure subsides, if you find excess water fry on high flame until gravy thickens to desired consistency. 

Spicy Chettinad Chicken is ready! 



mexican · snack · vegetarian

Baked nachos chips and Salsa dip

A very healthy way to indulge in nachos and feel totally satiated. In fact you can have them everyday! This recipe is of basic corn chips but you can improvise by adding any spice of your choice.


If you have home made salsa dip to go with the corn chips, nothing like it! Home made dips are so so refreshing as compared to outside! I always prefer making dips at home, gives me a chance to experiment with different flavours. When it is so easy to make then why bother buying!



So lets get started!

Ingredients (Serves 4)

For corn chips

1 cup corn meal flour (makki ka atta)
1/4 cup wheat flour
1/4 tsp black pepper
Pinch of garlic powder (optional)
2 tsp oil
Oil for brushing baking tray
3/4 cup warm milk
Salt to taste


For salsa dip

1 Tomato (not very ripe)
1 small Onion
1 small Capsicum
1/4 tsp Thyme
1 tsp Olive oil 
2 tsp Balsamic vinegar
Goat cheese (Optional)
Salt to taste
Black pepper as required

Lets bake some corn chips!

Mix all the ingredients for corn chips except milk. Now add little milk at a time and make medium soft dough, you may not need entire milk. You will see some cracks in the dough, thats okay. Cover and set aside for 15 minutes.

Usually next step is to make makki ki rotis and lightly cook on tava till it becomes firm and them cut into desired shape and deep fry. I did it differently.. so you skip all these steps and also avoid deep frying!

Preheat microwave at 180 degrees. Invert your baking tray, meaning, put it upside down and coat the surface with oil. Take half of the dough and make a ball, now you will be making roti on baking tray directly. 

If you have any experience of making makai ki roti then you would have guessed the next step otherwise it is going to be a new experience for you. You will also learn how to make makai ki roti.

Place the ball in the centre and lightly press it. Now spread some oil on top. Put thin plastic cover on top and use a rolling pin to make roti very gently. Do not press too hard and its okay if its not perfect round shape. I did not click a picture while doing this, but I do have a picture of making makki ki roti. Take a look below, this is what I am talking about. Make it as thin as possible without breaking.





Now remove the cover and cut into desired shape and put the baking tray in oven. Bake for 12 minutes at 180 degrees. 
They will become crispy once they have cooled down so give it time.

Now lets make some tangy sweet and spicy salsa dip

Finely chop tomatoes, onions and capsicum. Put in mixer and grind for no more than 4 seconds, we want it coarsely ground. Please refer to the picture. 

Add salt, pepper, thyme, tiny pieces of goat cheese and oil to the vegetables and mix well. Refrigerate for at least an hour before using.

And we are done!! Enjoy :-))


cheese · chicken · non veg

Pasta and Meatballs

The movie Cloudy with a chance of meatballs had inspired me to come up with the name “Raining food”, so its time I make some meatballs.

If you have gone through this post on Scotch eggs you are half way through. Actually I had planned for scotch eggs alone but while I was preparing them it occurred to me that the meat mix would be just idle for meatballs and that is how I made them too.

I have always pictured the taste and texture of meatballs in a certain way in my mind and this recipe is totally coming from my imagination. I did not have Spaghetti so settled with Fusilli instead. Often wonder why Spaghetti and meatballs is such a famous combination, when it should work well with other types of pasta too. Anyway.. lets start with the recipe

Meatballs and pasta

Ingredients 

250 gms Fusilli (Serves two)

For meatballs (Makes 20 of 1.5 inch diameter)

2 eggs beaten
2 onions finely chopped
200 gms minced meat of your choice
1 cup of refined wheat flour
Lot of good quality white breadcrumbs (I used 6 slices of bread for this)
Dried herbs of your choice (I used oregano, thyme, sea salt)
1/2 tsp mustard sauce
1/4 tsp garlic powder or 1 tsp crushed garlic
1/2 cup grated parmesan cheese (You may increase the amount of cheese)
1 tsp black pepper
Oil for deep frying
Salt to taste

For marinara sauce (You can totally skip this by ready made marinara or pasta sauce with tomato base)

2 large onions finely chopped
2 tomatoes pureed
6 garlic cloves finely chopped or crushed
2 cups chicken stock (Use Maggi chicken cubes)
1 tsp Worcestershire sauce (Optional)
1 tbsp tomato ketchup
1 tbsp butter


To prepare the meat, 
add 1/4th of the breadcrumbs, onions,herbs, cheese, pepper, mustard sauce, garlic powder and salt to it. Mix well.

Keep breadcrumbs, beaten eggs and flour ready.

Apply some oil on your hands and make meatballs 1 inch in diameter.

Now roll it in the flour and then dip it in the beaten eggs and finally roll it in breadcrumbs. Again dip in egg and roll in breadcrumbs. This will ensure a thick crispy layer on top in case you want to have them just like that with ketchup.

Heat oil for deep frying and set the burner on medium heat when oil is hot.

Gently dip each meatball in oil and fry till it turns golden brown. The heat should be low enough to be able to cook the meat for about 4 mins each.

If you want to avoid deep frying which you totally can, you can bake them in the oven and lightly roast them on a pan later (again, roasting is optional). Preheat microwave at 200 degrees and then bake for 20 minutes o
r the latest trend is that of Paniyaram or appe pan easily available online and offline too. Healthier and more convenient way of cooking, you may invest in one as it is definitely worth it. 

Okay now that your meatballs are ready, lets make some sauce for pasta.

Meatballs and pasta on rainingfood.com

Because we are adding lot of cheese to the meatballs, I prefer going for tomato based sauce and not a white sauce which is also cheesy. 

We are going to make some marinara sauce for pasta.

Heat butter in a frying pan, add onions and cook till they turn transparent. Add garlic and cook for another 2 minutes. Add tomato puree and simmer the flame, cover the lid and cook for another 5 minutes.

Add stock, ketchup, Worcestershire saucesalt to taste and mix well. Check salt and add if required. If you find the sauce too tangy, you may add some fresh cream or milk as per need. Bring to boil

Add meatballs, cover and cook for 5 minutes. The sauce is ready. At this point, you may add some dried herbs of your choice.

Cook fussili,as per instructions on the pack.

One last step, Serve hot!






cake · dessert

Orange sponge cake using Tang ready mix

Sudden craving for orange sponge cake on a lazy afternoon and realised I had all the ingredients at home except oranges, so what did I do? I used Tang orange mix.. you know the ready made orange juice mix that is available in market, even Rasna would do for that matter. 

So the rest of the recipe remains same as all the other ones with egg except minor changes. For convenience I am going to re-write the recipe with the little “Tang” tweak.


Ingredients

1 cup Refined wheat four (maida) + extra flour for dusting cake tin
1/2 cup castor sugar
1/4 cup tang or rasna orange mix
3 eggs at room temperature
1/2 cup unsalted butter at room temperature
1 tsp Baking soda
1 tsp Baking powder
1 tsp oil

Preheat oven at 180 degrees.

Sieve flour, baking powder and baking soda into a large bowl. Give it a mix using spatula.

In a separate bowl, beat the eggs till light and fluffy. Add butter and beat again. Now add sugar and ready made orange mix and beat for not more than a minute.

Fold in the liquid into dry ingredients little at a time and mix using spatula. You will not need an electric beater for doing this, just fold in the liquid little at a time. Move the spatula in same direction, this helps incorporate air into the mix. Once all the liquid is over, give it one solid mix and its done.

Grease your cake tin using oil and dust it with some flour.

Pour the mixture into the tin and bake at 180 degrees for 40-45 minutes. 

After 40 minutes check if the cake is done by inserting a toothpick in the center, it should come out clean and adjust the time accordingly. You know the drill. 

psst.. you might have realised I did not add any essence, this is because orange mix does a good job of covering up the egg smell and orange is a strong flavour by itself.

another one, ever wondered why castor sugar is mentioned in a lot of recipes, what’s the difference!!?? It is regular sugar except tinier in size, so basically they are really tiny granules of sugar. Advantage? Recently I learnt that tiny granules of sugar is better than powdered sugar in the sense that it helps retain the air bubbles better, there by making the cake fluffier.

Enjoy this yummilicious cake and remember me 🙂












non veg · snack

Scotch eggs with goodness of cheese and chicken

I learned about Scotch eggs from a guest chef who once visited Godrej Nature’s basket located in Hill road, Bandra. This preparation of egg is undoubtedly the most beautiful one to look at too. 

So what are scotch eggs? Well, they are hard boiled eggs wrapped in spiced minced meat,coated with egg and bread crumbs and then fried. The outside is super crunchy and inside soft and juicy.

This is my first attempt at Scotch eggs with little imagination of my own, result was amazing.



Ingredients

4 hard boiled eggs peeled
2 eggs beaten
2 onions finely chopped
200 gms minced meat of your choice
1 cup of refined wheat flour
Lot of good quality white breadcrumbs (I used 6 slices of bread for this)
Dried herbs of your choice (I used oregano, thyme, sea salt)
1/2 tsp mustard sauce
1/4 tsp garlic powder or 1 tsp crushed garlic
1/2 cup grated parmesan cheese
1 tsp black pepper
Oil for deep frying
Salt to taste





























To prepare the meat, 
add onions,herbs, cheese, pepper, mustard sauce, garlic powder and salt to it. Mix well.






























Keep breadcrumbs, boiled eggs, beaten eggs and flour ready.

Cut each egg into half length wise.

Apply some oil on your hands and take some minced meat, the quantity should be just enough to cover the egg completely and the coating should not be thicker than 1 cm. Gently wrap half of an egg with the meat. Now roll it in the flour and then dip it in the beaten eggs and finally roll it in breadcrumbs. Again dip in egg and roll in breadcrumbs. This will ensure a thick crispy layer on top.

Heat oil for deep frying and set the burner on medium heat when oil is hot.

Gently dip each coated egg in oil and fry till it turns golden brown. The heat should be low enough to be able to cook the egg inside out for about 4 mins each.

Beautiful looking scotch eggs are ready! Serve hot with a sauce of your choice.



chicken · non veg · salad · sauteed vegetables

Caramelised chicken in pineapple sauce

Chicken makes for perfect dinner on busy weekends, but its not fun if you were to eat the same type of chicken everyday. So here is another variety, which again is extremely simple and yummy.


I had some boneless chicken and some pineapple and that’s how it all started.. Shredded chicken was marinated in some sauces and finally fried and caramelised in pineapple sauce. It was yummmmmmmmm Enjoy sweet, spicy and juicy chicken with sautéed vegetables.

Ingredients
250 gms boneless chicken shredded
2 tsp balsamic vinegar
2 tsp Worcestershire sauce
4 tbsp pineapple juice
1 cup pineapple chunks
1 cup each of red pepper, yellow pepper
1/2 cup sweet corn
1 cup broccoli pieces
5 garlic cloves
1 tsp black pepper
1/2 tsp sugar
3 tsp olive oil (for chicken)
3 tsp olive oil (for vegetables)
Salt to taste


In a bowl, add shredded chicken, balsamic vinegar, Worcestershire sauce, crushed garlic cloves, pepper, salt, sugar and mix well. Leave the chicken to marinate for 30 mins

Meanwhile, stir fry all the vegetables in 3 tsp oil. After the veggies cool down, add salt and 1/2 tsp pepper.

In the same pan, add 2 tsp oil and fry chicken for 5 minutes on high flame, by continuously stirring. When chicken turns brown, add pineapple juice and stir on high flame till water evaporates. 
Serve chicken on bed of vegetables.


fish fry · non veg · sea food

Gongura thalimpu (Khatta saag or Ambadi)

A favourite amongst Andhraites, this is a must try recipe if you haven’t already.


Its basically a green leafy vegetable which is tangy in taste. In Mumbai its called Ambadi and in Andhra its called Gongura. If both the names don’t ring a bell to your vendor, you can ask him for khatta saag, The recipe is just like how you would make spinach, only difference is, you don’t add tomatoes here because its already tangy.


Here is the recipe that I follow


Ingredients

Ambadi or gongura leaves (Atleast 3 bunches of the size of spinach that you get in market)
5 garlic cloves
2 green chillies finely chopped
2 onions finely chopped
2 tsp chana dal 
5 methi seeds
1 heaped tsp besan (optional) 
Pinch of asoefotida
1 tsp mustard seeds
2 tsp vegetable oil
Salt to taste

Wash the leaves thoroughly and bring them to boil in pressure cooker by adding half a cup of water.

Grind the pulp finely using an electric blender.

For the tempering

Heat oil in a kadhai.
Add asoefotida, methi seeds, chana dal and mustard seeds. When seeds start to splutter,  add coarsely crushed garlic and let it turn brown. 
Now, the optional part, add besan and stir fry till light brown. This helps reduce the tanginess of saag. 
Add onions and green chillies and fry till onions turn transparent.
Add pulp of saag to it. 

Bring to boil, and add salt to taste.


Enjoy this saag with steam rice. Prawns or fish makes for great accompaniment with it. The recipe of crispy fish fry in this picture can be found here


salad

Fusilli salad

Not in mood for cooking, soups and salads are always there for you. Very little preparation time, easy on tummy, they make for perfect choice instead of ordering food from outside.

What more, there are no rules to soups and salads, just browse through sauces and syrups and various other ingredients lying in your fridge and let your imagination run wild. So I had the following ingredients at the time of making salad, the combination was yum.






Ingredients (Serves 2)

1 red bell pepper
1 yellow bell pepper
1 green pepper
250 gms cleaned and chopped mushrooms 
1 cup sweet corn kernels
1 1/2 tsp Apple cider vinegar
2 tsp mayonnaise
1/2 tsp mustard sauce
1 cup Fusilli
2 tsp butter for frying
Black pepper
Salt


Boil Fusilli by adding 1 tsp salt to water till al dente and drain excess water.

Chop all the vegetables.

Heat butter in a pan, fry all the vegetables on high heat for 5 minutes, turn off the gas.

Add salt and black pepper, mix well.

Add all the sauces and mix well.

Add fusilli at the time of serving.

Enjoy!!!!!!!!!!!!!!!






fish fry · non veg · sea food

Simply Fish Fry

Hope you all are enjoying Sunday.. some of us are having a holiday tomorrow also on the occasion of Eid, so fun continues!! I had major plans of trying out lots of recipes during the long weekend, but guess what! I did not do any of it and instead stuck to simple recipes. Here is one such recipe of fish fry that I made last night for dinner… simple and effective 



Ingredients (The portion of ingredients is sufficient for 5 pieces of fish)

Surmai fish pieces for frying (King fish)
2 tsp Ginger garlic paste 
1/2 tsp Mustard sauce 
Salt to taste
Red chilli powder as per taste
Pinch of turmeric
1 tsp corn flour
2 tsp oil for marinade
3/4 cup sooji rawa
2 tbsp oil for frying

Clean and pat dry fish pieces and place them on a plate.
Add ginger garlic paste, corn flour, chilli powder, salt, mustard sauce on top and gently spread the masala to coat all the pieces.
Set aside for 30-45 mins.

In a separate plate, add the rawa, some turmeric, salt and chilli powder. Mix well. 

Heat oil in a frying pan.

Coat each piece with rawa on all sides and fry.

Fry on medium flame and gently turn after every 2 minutes. You should be done in 10 minutes.  





























Serve crispy fried fish in few simple steps!!


A tip, if you have buttermilk masala at home, you can add that to sooji. Tastes yummy!
Here is another photo of fish fry that I made to go with gongura or khatta saag