Dry Indian Chilli Chicken ~ Indian Chilli Chicken Recipe

Chilli Chicken is probably one of the dishes I crave the most on odd days. There are some restaurants that serve good Indo Chinese food in Singapore but they usually leave me feeling dehydrated because of the amount of oil and MSG they use.

This is a super simple version that I cooked at a friend's place. The two non-vegetarians at the table really enjoyed it. If you love similar dishes, check out this Chilli Fish recipe, a South Indian favourite - Chicken 65, and Chicken Majestic, a spicy chicken starter from Andhra.

Indo Chinese Dry Chilli Chicken Recipe
Serves 4
Adapted from: KhanaKhazana

Ingredients:
500gm boneless chicken pieces, cut into small cubes
1 onion, cut into cubes
1/2 of a green capsicum / bell pepper, cut into cubes
1 tbsp soya sauce
1/4 tsp white vinegar
1 tbsp green chilli sauce
1 tsp freshly ground black pepper
2-3 green chillies, slit (we used the large red chillies that have lesser heat)
1 tsp dry red chilli flakes or Kashmiri chilli powder, for the red colour
1 tbsp minced garlic
1 tbsp cornflour
1 tbsp all purpose flour or maida
1 egg (optional)
Salt to taste
A pinch of sugar (optional)
Oil
Spring onions for garnish

How to Make Chilli Chicken

1. Marinate the chicken in 1/2 tbsp soya sauce, egg, salt, pepper, flour, cornflour, half the garlic and half the green chilli sauce for atleast 30 mins. Leave it for an hour or two if you have the time.

2. Heat a shallow pan with about 1/4 cup oil and lightly fry the chicken pieces until golden brown. Set aside.

3. In the remaining oil, add chopped garlic and the chillies and flakes and fry for 2 minutes. Next, add the onions and capsicum and fry until soft (2-3 mins). Add vinegar and mix well. Top off with the fried chicken and the remaining quantities of ingredients used to marinate (1/2 tbsp soya sauce, 1/2 tbsp green chilli sauce, salt, sugar, and pepper).

4. Stir all the ingredients until well combined and fry for another 3-4 mins. Garnish with some chopped spring onions and serve hot. 

Food in the US

Remember the last time I went on a trip I shared some of the food we ate? Its right here in case you missed it - Food in Egypt. 

This time, I was gone for almost 3 weeks which means more meals. Not all of them were clicked, of course, and if this seems like a lot of food, that's because it is!

First meal during this trip - chicken salad in a spinach-cheese bagel.

During lunch at Fog Harbor in Pier 39 with Sakshi. Bread rolls and chilled butter. 

Clam Chowder in a sourdough bread bowl from the same place. 

The main course that we shared. Its freshly grilled fish, some yogurt dip and wild rice with steamed vegetables. 

Cashew chicken at Cheesecake Factory - very blegh. 

Prawn something-something, again from Cheesecake Factory - much better than the chicken.

The cheesecake! Go there for the cheesecake!

Frozen TV dinner from Trader Joe's. Paneer butter masala and spinach rice. Was way too creamy and rich for my taste. Couldn't even finish this small portion.

Sushi with a Korean and a Chinese at Sushi House in the Bay Area

Amazing vegan food at Whole Foods in Orange County. 

Mexican brunch at El Torito in LA. Amazing value for money, was stuffed to the brim!

Anu's Kadai Paneer. Yum.

Mindblowing paan ice cream from Nirvanaah. Also tasted their English Toffee and Malai Kulfi flavours.

Now for some phone pics - excuse the quality.

Jalapeno Poppers from Jack in the Box. Thanks Mahimaa!

Junk food from Ontario Mills outlet mall. Pizza by the slice, roasted potatoes and cheese sticks. 

More yummy junk food - Sinful Cinnabon!

My absolutely favourite FAVOURITE thing of the entire trip - Yogurtland! Maybe its for the best that I don't live in the US, I would just go here every day!

I have missed taking pictures of quite a few meals, especially the ones I had in the many Google Cafes on campus, the Indian meal I had at the food blogger's meet, Korean BBQ which was very delicious, breakfast at Posh Bagel, etc etc. Maybe next time :)

PS: All pictures in this post are unedited.

EggPlant or Aubergine Fry (Baingen fry)

Eggplant is a good source for dietary fiber and is thought to promote a healthy heart. One full serving of eggplant is very low in calories. A cup full of sliced one-inch cubes contain only 33 calories. It is one of my most favourite vegetables.



Ingredients:

• One large : Eggplant
• 1 tsp : Chilli powder
• 1tsp : Salt
• 1tsp : Cumin seeds
• half tsp : Turmeric powder
• 2 tsp : Rice flour
• Oil : as needed
• Lemon juice : To sprinkle

Directions:


Wash the eggplant and dry it. Cut it in to thick round shape. Mix all the dry ingredients in a bowl. Take one piece of eggplant and pat it with mixed spices on both sides. Heat little oil in a non-stick pan. Put eggplant slices in it and cook from both sides. Take them out on a tissue paper. Sprinkle some lemon juice on it. It is ready to serve with yoghurt/mint chutney and any other dip you like.

Note: Sliced eggplant absorbs oil like a sponge so make sure that oil is preheated and always take it out on an absorbing paper or tissue.

Simple Indian Potato / Aloo Roast Recipe

Simple Indian-style potato roast recipe using basic spices already available in your kitchen. 

Confession: The Husband doesn't cook often or even at all, but he makes the best basic potato roast ever. I didn't mention this to him the first few times he made this but when I once asked him what he adds to it, he was like "are you asking me for my secret recipe so you can put it in your blog??" Ahem. Maybe.

So here it is. Its simple of course, the man doesn't believe in complicating food, especially when he is cooking! But you will love this. It gets done in 12-15 mins and is such a comfort food that when I was down with fever last month, TH made this and rasam for me after he got back from work! Ah.. yum.

If you love Indian potato recipes, I also suggest checking out this simple potato masala for poori, or how about some honey sesame potatoes for a different twist to your meals?

Basic Indian Potato Roast Recipe

Serves: 2

Ingredients:

2 medium-sized russet potatoes

1 medium-sized onion

1/4 tsp mustard seeds/kaduku

1 tsp red chilli powder

1 tsp coriander powder/malli podi/dhania podi

1/4 tsp turmeric powder

1/2 tsp or 2 flakes minced garlic 

1 tbsp oil

Salt to taste

How to Make Indian-Style Potato Roast:

1. Cut the potatoes into small cubes. Chop the onions into similar-sized pieces as the potato. 

2. Heat oil in a pan and add the mustard seeds. When they pop, add the chopped onions and saute until lightly browned. 

3. Add the coriander powder, chilli powder, turmeric powder and garlic and fry for a minute. Add the potatoes, mix well and sprinkle some water. 

4. Cook partially closed until the potatoes are cooked and soft. Add salt. Make sure you mix every 2-3 mins to distribute the heat and avoid the potatoes from burning from the bottom. 

Serve hot with steamed rice and rasam. 

My Notes:

1. TH doesn't like jeera much so he doesn't add it. If you feel the recipe is incomplete without it, then you should add them in. 

2. I've tried squeezing half a lemon over this when its still hot but didn't like the taste much. It still rocks the plain way that TH makes it.

Chocolate Cup Cakes

Ingredients:

• 6 oz : Self-raising Flour
• 2 oz : Coco powder
• 8 oz : Caster sugar
• 8 oz : Butter
• 1 pinch : Salt
• 4 : Eggs
• 2 tbsp : Luke warm water

Directions:

1. Beat the eggs until they become fluffy.
2. Beat butter with caster sugar until it becomes white.
3. Add beated eggs into the butter mixture and slowly mix it.
4. Mix the self-raising flour and coco-powder. Sprinkle this mixture slowly into butter, egg and sugar mixture by gently folding with the back of a wooden spoon. (Be careful and not fold it hard). Add luke warm water and fold the mixture.
5. Preheat the oven at 190 degree centigrade (gas mark 5) for 15 minutes.
6. Arrange cup cake cases into the cup cake baking tray.
7. Pour mixture into each case. Don't fill it completely.
8. Put tray in the oven for 20 minutes.
9. Keep checking in between by inserting wooden stick in the cake. If the wooden stick comes out with no liquid on it, it means cup-cakes are ready.
10. Take them out of the oven and let them be cool.
11. Put them into the container with a lid on.

Green Mint Chutney & Cheese Sandwiches - Quick & Easy Snack Recipes

Picnic food is fun to make, especially if you are not really going on a picnic but just pretending to on a rainy, weary weeknight. These green chutney and cheese sandwiches are just the thing if you are looking for a quick and easy snack or meal.

About once a month, TH and I have sandwiches for dinner. Its just one of those inexplicable things we do. One of our favourites is always the sandwiches with pudina chutney.

Since I got my mint plant, there's no dearth of fresh mint and I love using fresh herbs in my cooking. Well, don't we all?

This is a quick sandwich recipe that works great for a picnic, tiffin box or even brunch or tea party. It tastes great and is filling too!

Mint Chutney and Cheese Sandwiches (Pudina Chutney Sandwich Recipe)
Makes 4 - Serves 2

Ingredients:
8 slices of bread of your choice
4 slices of cheese

For the Mint Chutney:
A bunch of fresh mint leaves
1/2 cup freshly grated coconut
1 green chilli
1/2 tsp minced garlic (optional)
A pinch of dry ginger powder or 1/2" piece of fresh ginger
Salt to taste

Grind all ingredients together with very little water to a smooth paste.

To assemble and toast the sandwiches: Spread a generous amount of the mint chutney on one side of the bread slice. Top with a slice of cheese and toast in a sandwich maker until done. You can also toast in a pan on the stovetop with a pat of butter until both sides are golden brown and the cheese has melted.

Serve mint chutney cheese sandwiches hot with ketchup.

Green Mor Kozhambu-Mor Kuzhambu Recipe-Buttermilk Curry Recipe

Mor Kozhambu / Moru Kachiyathu is my go-to kozhambu recipe when I am in a hurry or I have spent too much time making the side dishes. Its quick, easy, and delicious and both of us like it. 

There's a small twist to this recipe - I added fresh coriander leaves to the coconut paste. The flavour is distinct and very enjoyable. A great idea if you have coriander-indifferent people in the house.



Mor Kozhambu Recipe
Serves 2-4

Ingredients:
2 cups buttermilk + 1 cup water
Salt to taste

Grind Together:
1/2 cup grated coconut
1/2 tsp jeera
A pinch of turmeric powder
1/2 cup coriander leaves, loosely packed

For Tempering:
2 tsp oil
1/4 tsp mustard seeds
5-6 fenugreek seeds
1" piece of ginger, crushed
1 dry red chilli, halved
A few curry leaves

How to Make Mor Kuzhambu:

1. Heat oil for tempering. Add the rest of the ingredients in the order given. When the mustard seeds pop and the fenugreek seeds turn a golden brown and fragrant (take care not to burn!), add the ground coconut paste. Mix well and turn off heat.

2. Add the diluted buttermilk, mixing well as you do. Add salt.

Serve with warm rice and side dish of choice.

Pictures taken in the home made light box for food photography

Spicy Lamb Karahi (Karahi Ghost)

Ingredients:

• Half kg : Lamb
• 1 big : Onion
• 4 large : Tomatoes
• 5 tbsp : Plain yoghurt
• 1 tbsp : Chopped Ginger
• 6 cloves : Chopped Garlic
• 3 large : Green chillies
• 1 tsp : Cumin seeds
• 1 tsp : Salt
• 1 tsp : Red chilli powder
• 1 tsp : Crushed red chillies
• Half tsp : Black pepper powder
• Half tsp : Turmeric powder
• 1 tsp : Dried methi
• 1 tsp : Butter
• 5 tbsp : Fresh Corriander
• 1 tsp : Curry powder
• Oil : as needed

Directions:

• Clean and wash the lamb. Put the lamb in a pot and add onion, salt, red chilli powder into it with half cup of water. Let it cook on a low flame for 40 minutes. 
• Put oil in wok and add cumin seeds, crushed red chilli, black pepper powder, turmeric powder, curry powder, ginger and garlic along with very little water. Fry it for a minute and add cooked lamb into it.
• Fry it for a while, then add yoghurt into it. After yoghurt gets absorbed, add two tomatoes (chopped) and two green chillies and stir for a while.
• At the end, add dried methi, one tomato (sliced thin round), one green chilli (lenght-wise sliced), one cup of water and fresh corriander into it. Put it on a very low flame for 10 minutes. It's ready to serve after this.

Eggless Almond Cardamom Cookies Recipe

Here's a quick and easy cardamom cookie recipe that's eggless and tastes a lot like nan khatais. The flavour of the cardamom complements brilliantly with the buttery cookies and the almond flakes generously thrown in. Before I baked these gorgeous banana oatmeal chocolate chip cookies, these almond cookies were my favourite to bake for friends while visiting them or as a hostess gift.

But before that, here's a riddle: I am sleepy but can't sleep. Once I manage to sleep, I can't bring myself to get up. What is happening to you if this is how you feel?

While you think about that, here's a super delicious, ridiculously simple and eggless cookie recipe. The cardamom lends an amazing flavour and the family I baked this for loved it!

Eggless Almond Cardamom Cookies Recipe
Makes 30 medium-sized cookies
Adapted from: Manjula's Kitchen

Ingredients:
1.5 cups whole wheat flour / atta
3/4 cup sugar (powder coarsely if using regular white sugar)
1/4 teaspoon salt
1/2 cup sliced almonds
3/4 tsp green cardamom seed coarsely powdered
3/4 cup unsalted butter, softened to room temperature
About 2-3 tablespoons of milk (only if you need it)

How to Make Almond Cardamom Cookies:

1. Pre-heat oven to 360F / 180C

2. In a bowl, mix the flour, sugar, salt, sliced almonds and cardamom powder well.

3. Next add soft butter (and milk if needed) to the flour mixture to make dough. Dough should be very soft.

4. Divide the dough into about 32 equal parts and make them into balls. Press each ball between your palms lightly; every piece should be about 1/2� in thickness. Place the dough balls on an non-greased cookie sheet or parchment paper about an inch apart.

5. Bake the cookies for about 18 minutes or until cookies are lightly gold brown. After they become lightly golden brown remove the cookie sheet from the oven. Let the cookies cool down for two to three minutes before taking them off the cookie sheet.

Notes:

- make sure that the butter is completely soft and at room temperature, otherwise you will get crumbly dough when you mix and end up adding more milk than necessary, which will make the baked cookies more crackly and hard.

- I made 1.5 times the original recipe and got only 30 medium-sized cookies, as opposed to 36 - the number mentioned in Manjula's post.

- You can lessen the amount of sugar a bit if you'd like, they will still turn out sweet enough I feel. That will make them perfect with coffee/tea.

The flavour of the cardamom is amazing so don't hold back on them

These are absolutely delicious and the flavour of cardamom makes it extra special. Do yourself a favour and bake these now!