BARBECUE CHICKEN MEATBALLS... Chak De India!

Last Wednesday was a fantastic day for all the Cricket lover's from India. I didn't wake up early to watch the match but followed it closely after I woke up. All thanks to Namitha for sending me the link to watch it online. It was fun watching the match and it was great fun to see the live updates on Facebook about it. That's when it all began...

A simple innocent question of mine 'Who was Vivek Oberoi with?' just to find out who he really was with then, in the stadium lead to a 'wild' discussion ranging from Bollywood to Cricket to The Royal Wedding (William & Kate) to Bollywood (about John Abraham & Arjun Rampal this time) to Dr.Ria ( ahem! ME!!) prescribing medicines . That simple question of mine currently has 427 comments (and it's still counting)! I didn't even realise that until someone along the way pointed it out to us. I don't think I have the energy to go back and see who it was because I'm sure I'll get lost in between all that discussions once again!

Later, in the cricket spirit, I thought of asking my fellow Indian Food Bloggers if they wanted to join me in cooking something to add to the spirit of cricket as we watch the World Cup Cricket 2011 Finals today (India Vs Sri Lanka). So now, 'we' are cooking together to munch on and will be posting one by one in our respective food blogs. No rules, nothing...it's just for the fun of it! So here am I...with my Barbecue Chicken Meatballs...perfect for a game day!

BARBECUE CHICKEN MEATBALLS
My own recipe

Ingredients:
1 lb/500g ground chicken
1/4 medium onion, grated or ground to a smooth paste (It makes the meatballs moist,so go for it!)
1 pod garlic, grated ( You can sub it with 1 tbsp garlic powder)
1/2 tsp cumin powder
1 tsp lime/lemon juice
Salt to taste

1/2 tbsp unsalted butter
1/2 c Barbecue Sauce ( I used Famous Dave's)

Method:
Pre-heat oven to 450F and oil a cookie sheet, lightly.

In a large bowl,mix together the ground chicken,onion,garlic, cumin,lemon juice and salt.
Divide it into 18 balls (you can wet your hands to make it easier) and bake for 12 mins (Do not over bake it, it will become hard).
Melt butter in a pan on high,add the barbecue sauce and mix.
Add the meatballs to it and mix well for 2-3 mins until they are well coated.
Serve hot*!

*You can serve it with a dip but I chose not to.

Verdict: Very succulent meat balls!The cumin flavours the meatballs really well, you don't need any other spice/herb in it.  I always imagined how restaurants got it so soft and nice...the trick is to bake it only for a short time . You might get tempted to bake for some more time to get a nice crusty meat ball but that will just ruin them. It will turn out dry.

We love anything with BBQ flavour so this was a hit with us!I can't wait for it to be Summer so that we can grill to our heart's content. If you get a chance, do try this. It's a perfect party appetizer as it tastes and looks like your fingers have some sort of a magical touch  :)

Go India, go! Wishing you all the luck!

LET'S PICKLE SOME CHICKEN!

I don't know how many of you have heard of  non -veg pickles, but I have and I LOVE them! I have eaten only beef ,fish and prawn pickle until I got married. When Jobin's mom visited us last year,we got to taste some delicious pork pickle. The last batch was getting over and Jobin suggested me making some more, to replenish the stock :-) Me as usual wanted to try something new and thought about pickling some chicken and chicken pickle it was!

My first pickle was a Stuffed Green Chilli Pickle and it was delicious. If my memory is correct ,it was followed by a garlic pickle. Now, after almost 3 years I am back with pickling something.I am making another 3 batches today...it's really good, really addictive!

I had a recipe with me for sometime now but cannot recollect it's source.The best thing with this recipe is that, it's very easy and the only time you need is to fry the chicken and in the meantime you can prep the rest of the ingredients. It's a breeze! It tastes so good that it can be a good substitute for your Chicken curry :)

I have to hunt for empty bottles now...all these months I have been hunting for bottles to store my Homemade Grape Wine and now I have plenty of them :-D Our friends still ask me if I need bottles for wine and now I say,'No, thank you!' as I have to find storage space for them :-) If you are re-using bottles like I do, make sure you wash it very well and let it dry completely otherwise you will have weird looking white stuff growing over your pickle :)

KOZHI ACHAR/ CHICKEN PICKLE

Ingredients:
1/2 kg boneless chicken,cut into 1" pieces
1 tsp pepper powder
1 tsp mustard seeds
1c shallots/chumnulli sliced fine
2 tbso ginger, chopped
2 tbsp garlic,chopped
2 sprigs curry leaves
Salt to taste
3 tbsp red chilli powder
1 tsp turmeric powder
1 tsp asafoetida powder
1 tsp fenugreek powder
1 1/2 tsp garam masala

1 c gingelly oil ( I used canola oil)
Vinegar to taste

Method:
Wash,clean and drain the chicken .
Add salt and pepper powder and let it marinate for 1 hour.Deep fry till the pieces are crisp &brown in colour. If you fry it crisp, shelf life will increase. This will take about 20 minutes.Reserve the pieces.
In the same oil, pop the mustard seeds. Then add shallots,ginger, garlic & curry leaves one by one, giving a minute gap between each. Saute well.
Lower the flame and add the powders and mix well till the raw smell goes.
Add the deep fried chicken pieces to it and mix.Add vinegar to taste. Check for salt. Once it is cooled, transfer it to a clean bottle and use after one week.

* If at all you need more gravy, add some boiled and cooled water. 

Verdict: Absolutely delicious! Make a big batch because you are going to need it!

I am sending this to The Kerala Kitchen hosted by Magpie of Magpies Recipes. This time we are having a small challenge for those of you who are interested in Kerala Cuisine...to make my 12- layered Chatti Pathiri. So if you are ready, write to us at magpiemails AT gmail DOT com.

MURGH METHI MALAI

There are certain things only another food blogger can understand. Anybody I  come across with a recipe can inspire  me :) The story behind this curry is a perfect example for that. I am very active on Facebook so is Bindu chechy. We met over FB although she is not a food blogger we get along really well. I think we have a conversation or two on a daily basis.It was during one such conversation that she happened to mention about her Methi Malai Chicken and I shot her a message instantly asking her for the recipe. I so bless that day!

'...you'll need one chicken all cleaned up & cut into pieces.Make this in a pressure cooker as it yields a smooth gravy.Pour enough oil in the cooker & fry two chopped medium onions well after adding a pinch of salt to it,add about 3 big spoons of ginger,garlic,green chillies paste & continue frying. To this add about 3 cups of washed & drained methi leaves(fresh) & saute till wilted.Add the washed chicken & all the dry masala,coriander,jeera,garam masala & turmeric powder & fry for a few minutes.Add four big spoons of whipped yoghurt & cook for a couple of mins.Add little water if required & pressure cook till done.Open the cooker as soon as the pressure goes down & add a small can of malai(cream-I use nestle) & stir nicely.Serve hot.It's really yummy.Since there's no red chilli powder added make sure to use enough green chillies to suit your taste. Let me know once you make it.Just warm it gently after adding the cream to incorporate & you can add tomatoes cut into chunks also as you close the cooker to cook the chicken! The final product should be a tangy,flavourful one with gravy'...said she.

For me, to make a curry or something, I just need a 'frame'of recipe and I can build upon it I waited to get hold of some nice fresh Methi/Fenugreek leaves to make this curry. Yesterday when we went grocery shopping, I bought a bunch of good looking methi and the fate of that chicken we just bought was sealed. Murgh Methi Malai  & Poori (unleavened deep fried Indian bread) it was!

This is the first time I am cooking with Fenugreek leaves. I have heard how bitter they can be, so I took  a precaution by soaking the leaves in some salt water for 10 mins. I have mentioned it in the recipe also, just in case people just rush through this part :) You need not use the pressure cooker, you can use a regular pan as well. Pressure cooking makes things a bit quicker, that's all :)

MURGH METHI MALAI
Recipe inspired from Bindu

Ingredients:
1 whole chicken, cut up into 18-20 pieces, washed.
2 large red onions, finely sliced
3 tbsp ginger garlic paste
12 green chillies, ground to a rough paste
1 1/2 tbsp coriander powder
1/2 tsp turmeric powder
1 tsp garam masala
1 bunch fresh methi/fenugreek leaves*
2 medium tomatoes, chopped
5 tbsp plain yoghurt, whisked well
4 tbsp heavy cream/Amul cream
Salt to taste
Oil- 3 tbsp

*Water- 1/2 cup

Method:
*Soak the fenugreek leaves in some water + salt  for 10 mins. Squeeze out the leaves and then wash again. This takes away all the bitter taste from the leaves.
*Wash the chicken well. If you are draining it, you will have to add the mentioned water. If not, the chicken will leave enough water for the gravy.I usually don't drain the water from the chicken. This curry should be creamy and not watery, so please keep that in mind when you add water.

Heat oil in a pressure cooker. Add the sliced onions plus some salt and saute till they become soft.
Add the gingergarlic paste and green chillies and saute for almost a minute.
Add the powders and mix well. Add in the leaves and give it a good mix till they wilt.
Add in the chopped tomatoes and mix. If you want, you can mush up the tomato pieces with the back of your spoon.
Add in the well whisked yoghurt and mix quickly so that it doesn't spilt.
Add in the chicken pieces and brown the pieces. Cover and cook for 1 whistle.
Let the pressure go down on it's own. Open the lid and add in the cream.
Check for salt and serve hot with rice/chapathi/parata/poori/bread...or eat it plain! :)

Verdict:  We both lost track of how many Poori's we ate because of this wonderful wonderful curry! It is really a very very delicious creamy curry. Try it for yourself and see! :-)

WORDLESS WEDNESDAY once again...CHICKEN CUTLETS

For the detailed recipe, click here

SAUCY CHICKEN a.k.a SUSY CHICKEN!

Here it is as promised, the recipe for Saucy Chicken. This one comes straight from my mother's recipe collection.A curry which has been requested to be made over and over again because it tastes SO good! Eventually, this curry is now known as Susy Chicken (my daddy dearest is responsible for this!). Oh! For all those who are wondering who Susy is, well she is my superwoman celebrity Amma! :)

If there is a house where no curry should be re-heated because the father and son thinks a LOT of water is being added into the curry during the re-heating process [re-heating on a stovetop] or every curry needs to be freshly made or all 3 meals should have different stuff, it is mine! :)

Gradually my mother has learnt all the tricks that needs to fool such a husband and son and the daughter is planning to follow it dutifully! ;) Talk about 'like mother like daughter!' :D The first day it would be chicken roast, the next day it would be chicken curry...all with the addition of coconut milk etc! :)

But, this curry is not like that :D It was freshly made by the still-freshly-married young woman for her ever-loving husband! Ahem! Yes, love is very much in the air! ;)

SAUCY CHICKEN a.k.a SUSY CHICKEN

Ingredients
Chicken -1 kg, cut & cleaned
Soya sauce - 1 tbsp + 2tbsp
Tomato ketchup/sauce- 2 tbsp
Ginger garlic paste-2 tbsp
Onions- 2,large cut into squares
Carrot- 1, medium cut into squares [I don't like to see chunks of carrot ,so I cut into thin rounds]
Salt-to taste
Water /chicken stock- 1 cup
Cornflour- 1 tbsp diluted in 1/2 cup water
Pepper to taste.
Spring onion-1 sprig, chopped

Method:

• Marinate the chicken pieces with salt, pepper and 1tbsp soya sauce for 15 mins or till you get the other ingredients ready :)
• Slightly fry the chicken pieces in 4-5 tbsp of oil and keep aside. Reuse the oil for the curry cooking.
• Heat oil, add the ginger-garlic paste and saute it till the 'most fave aroma of mine' seems to be flooding your kitchen.
• Add the onions and carrot and saute it for 3 mins.
• Reduce the flame to low, add the sauces and give it a good mix.
• Add the fried chicken pieces and also a cup of water. Let it boil.
• Add the diluted cornflour into it and let it thicken.
• Garnish with spring onions and serve hot with Chicken Fried Rice.

SPINACH & CORIANDER CHICKEN...deliciously heathy!

As much as I love packing , I hate unpacking! Unfortunately I cannot help it because we have just moved into our new house. And all the bags that we had carried all the way from India needs to be attended now! SIGH! Yesterday, I was arranging the footwear closet and that's when I realised I had carried 10 pairs of footwear all the way! After that, I was li'l hesitant to open up my suitcases which carried my clothes! :)

 And now onto cooking while unpacking: I have to admit that our kitchen is not yet completely stocked. So beware! :) For the next few days I'll be cooking with all what I have! You might find greens in a chicken curry or chicken in a veg curry or sometimes even no curry! :D

Lack of ingredients is the mother of all experiments! :) That's exactly how this chicken curry was born! I just threw in all what I had with me...and while I did so, I wished some ginger and green chillies would fly in too! I am really short of ingredients! But that gives me something to blame upon if the curry turnes out bad! ;)

SPINACH & CORIANDER CHICKEN CURRY

My own recipe

Ingredients:

Chicken - 750 g , cut into pieces ( I used boneless)

Red chilli powder- 1/2-3/4 tbsp

Coriander powder-1 1/2 tbsp

Garam masala- 1 tsp

Onion- 1 big, chopped [I used yellow onions, since there were no red in Walmart then.]

Tomatoes- 2 medium, chopped

Spinach leaves- a handful, chopped

Coriander leaves- 1 small bunch, chopped

Garlic- 5-6 cloves, finely chopped ( I do not own a mortar n pestle...so :(

Ginger- 1 " piece, finely chopped ( I did not add since I did not  have it, but it will enhance the taste of the curry)
Mustard seeds- 1/2 tsp
Water-1/4 - 1/2 cup

Oil- 5-6 tbsp

Method: 

•  Wash and clean the chicken. Keep aside.
• Heat oil, add the mustard seeds and when it pops add ginger- garlic and saute well.
• Add in onions and cook till translucent.
• Add in chopped tomatoes and cook till soft.
• Add in the powders including salt and cook well till the raw smell goes.
• Add in the chicken pieces and water, mix well and cook.
• When chicken is halfway done, add in spinach leaves and coriander leaves and mix well.
• Cook till the chicken is done and the gravy is nice and creamy.
• This curry is perfect with rice and chapathi.

Verdict:

Jobin loved the curry so much that he was very particular that nothing goes waste...even the last bit on the spoon! Even I loved it :)

CHICKEN FRIED RICE ...re-kindling memories

My mom's fried rice is one of the best fried rice anyone could possibly have.It is definatley not just my testimony, but by others who have travelled around the globe and had a chance to taste all those wonderful food . It is actually an adaptation of my grandmother's. If there is anyone who does not agree to the comment I made above, it has to be my dad, because he still says, 'Mamma's is original!' :)

Today, while I was cooking with my cousin, we were talking about different tastes people have. I feel that most  women carry the taste of their own homes to the homes that they are married into, or the one they eventually set up. I am saying this because, I could see myself doing that everyday.

But, my mom, didn't know the ABC of cooking when she got married (well, she knew how to make omlettes and tea). It was my grandmother who taught her a LOT of stuff, so Amma still re-creates that taste at home... Lucky Dad but Poor Jobin! ;)

This fried rice was taught to my grandma by her cook in Malaysia...but eventually it was Indian-ised , a lot!

CHICKEN FRIED RICE
Recipe source: Mamma

Ingredients
Chicken- 100 g, boiled &shredded [ you can completely omit this or substitute with prawns/meat  etc]
Rice- 2 cups, boiled and cooled
Cabbage-100 g, shredded
Beans-100 g, cut finely
Carrot-100g, chopped fine
Soya sauce-2 tbsp or to taste and colour
Ginger -garlic paste- 2 tbsp
Spring onions- 2 stems, chopped
Salt- as needed
Oil- 5 tbsp

Method:

• Boil rice [for 1 cup rice, use 1 1/1 cups water ] and lay it out on a cotton fabric or kitchen towel so that it is cooled well.
• Heat oil, add the ginger garlic paste and saute well.
• Add the vegetables and mix well. Cover and cook for 6-7 mins.
• Add the chicken pieces and give it a quick mix.
• Add the cooled ,lump free rice and mix.
• Add soya sauce and  salt.
• Mix well and let the rice get a bit crisp {keep it over the fire for 5-6 mins , mixing well in between.]
• Garnish with spring onions & serve hot.
 

 Just incase you are wondering where the recipe for the curry is, it will be up on my blog very soon! Keep checking!! :)

INDIAN CHICKEN SAMOSA for the soul!

I am home alone... YES it isn't me who is travelling now! YAY! So definately I am a free bird now and can experiment in the kitchen as much as I want! :D But it does have it's pros & cons. I woke up to a cooking gas-less day! What a wonderful Monday! :D I had to seek the help of our neighbour to boil a packet of milk :D

This is a tried, tested and trusted recipe from my fave cook on earth-Amma :) She is the best! :)

These samosa's are one of her hits along with Mini Chicken & Bell Pepper Spring Rolls.

INDIAN CHICKEN SAMOSA

Recipe source: Amma

Ingredients:

For the wrapper:

Flour-500g

Water-as required

Salt -to taste

For the filling:

Boneless chicken-200g, boiled and shredded

Onions-4 big, finely chopped

Ginger garlic paste-1 tbsp

Chilli powder-1/2 -1tbsp [depending on your spice level]

Coriander powder-1/2 tbsp

Salt to taste

Oil-3 tbsp

Oil for deep frying

A thick paste made using flour & water [for sealing]

Method:

For the wrapper:

• Mix all the ingredients together and form a smooth dough.
• Divide the dough into lime-sized balls and roll them out into thin discs.
• Heat a flat bottomed pan and cook the discs slightly (only on one side) so that it doesn't taste raw anymore.
• Continue the same process for the other wrappers.

Spicy chicken filling: Recipe & video can be found here

Assembly:

• Cut the wrappers into semi-circles.
• Make a paste using water + flour to seal the edges.
• Form a cone with the cut wrappers and fill it with the chicken filling. It can also be filled like 'turnovers'. But for that you need to roll out the dough into rectangles and not circles.
• Seal it using the flour paste.
• Deep fry in hot oil.
• Serve with sauces of your choice.

These can be stored in the deep freezer,thaw and use them as needed. It is a simple but delicious make- ahead snack. If you need to serve it along with cocktails, make small samosa's which can hold a teaspoon of the filling.

So what are you waiting for? Dig in! :D

I am sending this post as an entry to Meeta's Monthly Mingle -BRUNCH

MINI CHICKEN & BELL PEPPER SPRING ROLLS

I just can't believe that it's been a week since I updated my blog! Whoa! See this is what happens when the 'Manavatti' ( gonna-be-bride) goes shopping! :D

It was actually shopping + a small vacation in Trivandrum. But lil did I know that I would come back with a terrible back pain. Went to the doc today and he said it was just a muscular pain...what ever ! All I know is I can't even brush my teeth! ACK!

This is one of my mom's signature snack and we always have atleast one packet ready in our freezer :) It is a super good make-ahead snack, all you need to do is thaw and fry them .I had tried making it 2 years ago for the first time, but it turned out to be something else ( shapewise ) BUT trust me the filling was delicious :)
MINI CHICKEN & BELL PEPPER SPRING ROLLS

Recipe source: My mom

Ingredients:

For the wrapper:

Flour:500g

Oil-1/2 cup

Salt-to taste

Water- as required

For the filling:

Chicken-250 g,boiled & shredded

Cabbage-250 g

Carrot-250g

Beans-250 g

Onion-250g

Bell pepper-1 ,small

Ginger garlic paste-3 tbsp

Soya sauce-1 tbsp

Green chilli- 3-4

Aji-no-moto - a pinch, optional

Salt-to taste

Black pepper powder-to taste

Oil-5 tbsp

Oil for deep frying
Method:

For the wrapper:

• Mix everthing together and form a soft dough. Leave it aside for 10 mins.
• Divide them into lime sized balls and roll out into thin flat discs.
• Heat a flat pan, and cook them only on one side. Make sure you don't end up with dark brown spots on them because they will be too dry to roll up.
• Continue with the other wrappers in the same manner.

For the filling:

• Heat oil, and saute ginger garlic paste.
• Add the vegetables and mix well. Cover and cook them till they turn soft making sure you give them a good stir often.
• Add the soya sauce & salt.
• If you want it to be more spicy, add some black pepper powder.
• Use this to fill the wrappers.

Assembly:

• Put the filling on the uncooked side of the wrapper
• Check this video to see the rolling up of the wrapper with the filling inside .
• Deep fry and serve hot with a sauce of your choice.

I always try to stay away from these because I know I can never stop with 1 ! It remains crisp for few hours provided you don't leave them under a fan! :)

You can make these as tiny as our lil finger or slightly bigger. If it's the latter, you can cut them diagonally and serve!

♥Chicken Cutlets♥ Crispy all the way ♥

Chicken cutlets are my idea of comfort food. The crispy outside and soft and juicy inside can make any dull day of mine better! And I am really glad that I learnt to replicate Amma's cutlets :)

These are fixed for any Kerala Christian family menu. It is served at lunch ,as a snack in the evenings for tea, as an accompaniment for dinner . They are a must at all the Kerala Christian wedding lunch menu.

There are different versions of it. Some add crushed dry red chillies too. Whichever form it is made I just LOVE cutlets, chicken especially.

♥Chicken Cutlets♥

Recipe by my mom

Ingredients

Chicken, minced- 500g

Onions- 3, finely chopped

Ginger garlic paste-2 1/2 tbsp

Garam masala-1 1/2 tbsp

Green chilli - 4-5, finely chopped [depending on your spice level]

Potatoes-3, big, boiled and mashed

Oil-4-5 tbsp

Salt and pepper to taste

Egg-1, slightly beaten

Breadcrumbs-for rolling[ We usually make fresh bread crumbs at home, they are much better]

Oil for deep frying

Method:

• Heat oil, saute the ginger garlic paste till you get a nice aroma.
• Add the onions,green chillies and saute till the onions are soft and transparent.
• Add garam masala and mix well.
• Add the minced chicken& potatoes. Add salt and pepper to taste.
• Cook for 5-6 mins or till done.
• Take it off fire and let the mixture cool
• When cooled, divide them into balls, flatten it in your palms. You can shape them into squares, small balls, ovals, rolls etc.
• Dip them in beaten eggs and roll in the breadcrumbs.
• Deep fry in hot oil. Drain and serve hot!

These can be made ahead and froze for a month. Thaw and deep fry them.

You can make vegetable cutlets using the same recipe substituting carrots & beans for the chicken, but omit ginger.

That's the pineapple from our garden, it was grown in a flower pot [Amma's brilliant idea :D]

We had a short & sweet trip to Kuttanad,[my motherland 2 days ago] on our way to pick up our new car. Below are the few glimpses of the most beautiful place I have ever been to.

Coming soon!!