Friday, 22 September 2017

Scrambled Eggs

Scrambled eggs is the default egg recipe at our place in case I am not bale to find a suitable side-dish for rice or chapathi dishes. Though this seem to be a very easy recipe; there are some tips and tricks to make nice succulent, juicy scrambled eggs. Scrambled eggs can also be made with some vegetables like onions, carrot, capsicum etc.. I like scrambled eggs best in a sandwitch.


Ingredients:

Eggs - 4 
Salt - to taste
Pepper powder - 1/4 tsp
Olive oil / Coconut oil - 1 tbsp


Method:

  • Crack the 4 eggs and add them to a bowl. Add salt and pepper and 1 tbsp of water.
  • Beat well until nice lather (bubbles) are formed.
  • In a kadai; preferable non-stick; add oil.
  • Once oil is hot, pour the beaten egg. Don't stir now.
  • Lower the flame and cook for one minute.
  • Now turn / flip the egg such that the top part of the liquid goes down.
  • Once the egg is 70-80% cooked, stir well and cut the cooked egg into pieces.
  • Switch off stove and serve hot







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Grilled Chicken Kebab

Any piece of food mostly meat that is grilled over charcoal fire is called kebab.
By using a flavorful, yogurt-based marinade, like the one seen herein, even inexperienced grillers can produce impressive results. I am sharing a simple kebab recipe which I often do over the weekends.


We can many combinations of these powders; corn starch, chilly powder, masala powder etc and prepare a marinade for these kebabs. The main ingredient should be a sour cream or thick yogurt or lemon juice. These sourness makes the chicken pieces soft and tender and gives a nice taste to the kebabs.


Ingredients:

1 cup yogurt 
2 tablespoons freshly squeezed lemon juice 
2 tablespoons olive oil 
2 tablespoons ketchup 
6 cloves garlic, minced 
1 tablespoon Aleppo red pepper flakes 
1 tablespoon salt 
1 1/2 teaspoons ground cumin 
1 teaspoon freshly ground black pepper 
1 teaspoon paprika 
1/8 teaspoon ground cinnamon 
500 grams boneless skinless chicken 
2 long metal skewers or wooden skewers


Method:

  • Whisk yogurt, lemon juice, olive oil, ketchup, garlic, red pepper flakes, salt, cumin, black pepper, paprika, and cinnamon together in a bowl.
  • Place chicken pieces into the yogurt marinade and coat them thoroughly on all sides. Cover bowl with plastic wrap and refrigerate 2 to 8 hours.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Using 2 skewers for each kebab, thread half of the chicken pieces onto each pair of skewers making a fairly thick "log" shape.
  • Place kebabs on grill. Do not try to turn them until they begin to unstick from the grill, 3 or 4 minutes. Turn kebabs and grill the other side 3 or 4 minutes; turn. Continue cooking and turning until chicken is no longer pink in the center and the juices run clear, about 6 minutes. 






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Thursday, 21 September 2017

Paneer kofta curry

This is yet another classic Punjabi recipe for all paneer lovers out there. It is a much simpler version compared to Malai Kofta. Paneer balls are deep fried and served with rich onion tomato gravy. It tastes heavenly with chapati, naan, parathas and pulaos.


Paneer is another super vegetarian food with lots of protein. 100 grams of paneer on an average has 10-15 grams of protein. The accurate value cant be decided as it depends on the quality of milk by which the paneer is made.paneer is considered a good source of protein as it is a combination of fats +protein ,fats or carbs are needed to break the protein molecules to be used 


 Ingredients needed

   For the Paneer Kofta gravy

   Onion paste - 3/4 cup
   Ginger- 1 inch piece 
   Green chilli -1
   Garlic - 3-4 cloves
   Tomato Puree - 1 cup
   Salt to taste
   Cashew nuts -6-7

   Spice Powder

   Coriander Powder - 2 tsp
   Chilli Powder - 3/4 tsp
   Kitchen king masala or garam masala - 1 tsp
   Turmeric Powder - 1/4 tsp

  For the seasoning

   Oil - 2 tbsp
   Cumin seeds/jeera seeds - 1 tsp
   Cinnamon - 1 inch piece
   Cardamom - 1
   Cloves - 2


   For the Paneer kofta balls- Yields 6 paneer balls

   Paneer - 1 cup grated
   Cornflour -1/4 cup
   Green chilli - 1 finely chopped
   Ginger - 1/2 tsp grated
   Coriander leaves - 2 tbsp finely chopped
   Chilli powder - 1/2 tsp
   Kitchen king masala - 1/2 tsp
   Salt needed

   Oil for deep frying koftas

   For Garnishing 

   Coriander leaves -2 tbsp finely chopped
   Crumbled paneer -1 tbsp


Method:

  • Grind ginger, garlic and green chilli together coarsely.
  • Soak cashew nuts in hot water for 15 minutes and grind it to a smooth paste with little water.
  • Puree tomatoes and keep it aside. We need 1 cup of tomato puree.
  • Boil water, when water starts boiling, add peeled onions, switch off  and keep it covered for 3-4 minutes. Drain the water completely and grind it to a smooth paste without adding water.
  • Heat oil, add cumin seeds, when it splutters, add cinnamon, cardamom and cloves.
  • Then add the onion paste and saute nicely until it starts to brown. Add salt to speed up the process. Continuous stirring is necessary for the onions to brown evenly.
  • Add ginger-green chilli-garlic paste and saute for a few more minutes.
  • Then add the tomato puree and all the spice powder (mentioned under ingredients - spice powder) and salt needed. Cook the tomato puree well until it oozes out oil. 
  • Then add the cashew nut paste and cook for another 3-4 minutes.
  • Add a cup of water, when it boils, simmer for 15 minutes. This is the paneer kofta gravy. Garnish it with finely chopped coriander leaves.
  • Grate paneer, add cornflour and the rest of the ingredients mentioned under "for the paneer kofta balls" except oil. Mix well to form a dough. You can adjust the spices and salt by tasting the paneer mixture.
  • Divide the paneer mixture equally and make smooth balls. If there are cracks, the balls will break while frying.
  • Heat oil in a kadai, when the oil is hot, reduce the heat to low. Add the 1 or 2 paneer balls and fry on low heat until it browns evenly on all the sides. Be gently otherwise the balls might break.
  • Remove the fried ball and place it in a colander or on a paper towel to drain excess oil. Repeat the same process for the rest of the paneer balls. Now our paneer balls are ready.



How to serve

  • You have to add paneer balls only at the time of serving.
  • Before serving, place paneer balls in a shallow dish, reheat gravy and pour it over the paneer balls.
  • Garnish with crumbled paneer and finely chopped coriander leaves.
  • Serve hot with rotis, parathas, naan or pulao. It tastes amazing.





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