Chutney Mayonnaise

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Recipe inspired from Martha Stewart.

This spread can be refrigerated in an airtight container for up to two weeks. You may need to stir a bit before using. Well, I finished up mine the same evening I made it....it was so delicious :P
It can also be used in burritos as a filling.

Ingredients:
1 cup light mayonnaise
1/4 cup mango chutney
1 teaspoon curry powder, (preferably Madras)
1 teaspoon freshly squeezed lime juice
1/4 teaspoon coarse salt
Pinch of ground pepper

Method:
In a food processor, combine mayonnaise, chutney, curry powder, and lime juice; season with salt and a pinch of ground pepper. Process until smooth.

Stir Fried Chicken

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Another one of the recipes which I resort to when I'm running on the edge. Assembling the ingredients is a cakewalk.

Ingredients
1lb boneless chicken
2 tbs oil
1 onion, finely chopped
1 1/2 tsp salt
1 tsp red chilli powder
1/4 tsp turmeric powder
1 tsp ginger garlic paste
1 green chilli, finely chopped
1 cup water
Cilantro sprigs for garnish

Method:
Cube the chicken into bite size pieces.

Heat oil and fry onions, as they start to turn golden add ginger garlic paste and the green chillies

Throw salt, turmeric and red chilli powder.

Finally add the chicken and sprinkle a little water, shut the lid and check to see if the chicken is tender.

Add the cilantro sprigs and serve hot.

Khara Masala Chicken

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Whole spices are used in this recipe giving it a wonderful taste and rich flavor. Besides its pretty gorgeous to look at. This is a dry dish and is best served with curries and dals.


Ingredients:
3 curry leaves
1/4 tsp mustard seeds
1/4 tsp fennel seeds
1/4 tsp onion seeds
1/2 tsp crushed dried red chillies
1/2 tsp white cumin seeds
1/4 tsp fenugreek seeds
1 tsp salt
1 tsp shredded root ginger
3 garlic cloves, sliced
4 tbs oil
4 fresh green chillies, slit
1 large onion, sliced
1 medium tomato, sliced
1 1/2 lb boneless chicken, cubed
1 tbs fresh cilantro sprigs

Method:
Mix all the seeds listed above, together with the curry leaves and salt. Add the shredded ginger and garlic cloves to the spice mixture in the bowl and stir well.

Heat oil in a deep pan and add the spice mixture, slip in the green chillies and mix further.

Add the sliced onion into the pan and fry over a medium heat for a few min's, until the onions are flavored with the mixture.

Finally add tomatoes and chicken cubes and cook further for 10 min's. The chicken should be cooked through and the sauce reduced.

Stir everything together well, add cilantro and serve hot.

Peanut Chutney

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Another winner...goes wonderfully with khichi and qeema, papad, achaar. YUM! A perfect hyderabadi nashta!

Ingredients:

1/2 cup tamarind paste

1 cup roasted peanuts

2/3 tsp red chilli powder
a pinch of turmeric powder

1 tsp salt

1 green chilli, chopped
1 small onion, chopped
1/4 cup water
Cilantro sprigs to garnish


Method:

Grind the roasted peanuts to a fine powder.

Boil tamarind and extract the juice.

Dice the onions and chop it finely.

Keep all the above inredients aside seperately.

In a bowl take the roasted ground peanuts and add salt, ginger garlic paste, turmeric, red chilli powder and green chilli. Mix all the ingredients and make sure there are no lumps.

Add the onions and tamarind juice. Mix it in properly. Finally stir in some water and add the cilantro sprigs.

Chicken Burrito

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Well, here it is....as promised, a chicken burrito recipe. Its very different in taste, and I generally use different fillings everytime I make them, for a change. Making the burittos with Tia Rosa tortillas was a mistake...coz, the tortillas are very thick and hard to bite on. So always stick to Mission tortillas if you want your burritos to be soft.

Ingredients:
1 lb cooked minced chicken

For Burritos:
I packet TIA ROSA flour tortillas (makes 8)
Sour cream to spread on tortilla
Ready to use fresh salad
Tomato Ketchup
Ranch dressing

Method:
Prepare the Chicken Qeema, following instructions for making Qeema.


Warm a tortilla, on both sides on a flat pan.

Spread sour cream liberally on one side and place chicken, salad, ketchup and ranch dressing.

Bring both the flaps together and roll it away from you.

Warm in the microwave before serving for about 40 sec's.

Banana Bundt Cake

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Recipe from Dorie Greenspan's 'Baking from my Home to Yours'

This cake was a winner with both my kids and hubby. It was baked very soft and tasted really delicious...with a hint of banana. Its ideal for a lazy afternoon accompanied by chai.

Just a note, the cake browns very quickly, if that happens, reduce the heat keep checking on it from time to time.

Just out of the oven

Ingredients:
Non stick cooking spray
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 sticks (8 ounces) unsalted butter, at room temperature
2 cups sugar
2 teaspoons pure vanilla extract
2 large eggs
4 very ripe bananas, mashed
1 cup sour cream or plain yogurt (I used yogurt)

Method:
Generously butter a 9-10 in (12 cup) Bundt pan. Or spray the pan with a non-stick cooking spray.

Whisk the flour, baking soda and salt together. Preheat oven to 350 degrees F.

In a large bowl, beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then add the eggs one at a time, beating for about 1 minute after each egg goes in. Reduce the mixer speed to low and mix in the bananas.

Finally, mix in half the dry ingredients and yogurt and then the rest of the flour mixture. Scrape the batter into the pan, rap the pan on the counter to debubble the batter and smooth the top.

Bake for 65 to 75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Check the cake after about 30 minutes - if it is browning too quickly, cover it loosely with a foil tent. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature.

My kids dug into the cake while it was still hot!!!!

Saucy Chicken

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Another one of my inventions...I used all kinds of sauces and came up with this recipe. I love the beautiful red color and the taste is awesome.

Ingredients:
1 lb chicken, boneless cut in cubes
1 1/2 tsp salt
1 tsp red chilli powder
1 tsp ginger garlic paste
1 tsp white vinegar
2 tsp soy sauce
3 tsp worchester sauce
2 tsp tabasco sauce
2 tsp tomato ketchup
2 tsp Maggi Hot and Sweet tomato chilli sauce
6oz can tomato paste

1 onion, thinly sliced
2 tbs oil
1 cup water
Cilantro sprigs for garnishing


Method:
In a bowl, empty all the ingredients listed above from the chicken right down to tomato paste. Mix in to coat the chicken well. Marinate it for atleast an hour.

In a deep pan, fry the onion and as it starts to turn slightly brown add the marinated chicken and stir it in well.
Add water and shut the lid. Cook it until the water has dried up and oil starts forming on top or the chicken is tender.

Garnish with cilantro and serve with hot rice.