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Taste My Curry

Indian food blog and planning for delivery services

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11/08/2019

Chilli chicken, Kolkata style, lots of chillis and lots of onions. What should I serve it with? Khasta Laccha Parathas or Eggy Fried Rice?

2 chicken thighs - cut in 2in cubes
2 large onions - sliced
1 large bell pepper - small dices
8-10 garlic cloves - minced
1in ginger - minced
2tsp black pepper- crushed
1/2tsp sugar
1/4tsp MSG (yesss, I didn't die!)
1/4cup + 2tbsp soy sauce
3tbsp vinegar
1cup chicken stock
5tbsp cornstarch
Green chillis - sliced
Salt
1 egg
Oil for frying

Marinade chicken cubes for minimum 45mins, with 2tbsp soy sauce, a pinch of salt, egg and 1tbsp black pepper. Add 3tbsp cornstarch to it and deep fry till golden.
Mix the remaining cornstarch and chicken stock to make a smooth slurry. Keep aside.
Heat a pan on the highest temperature, add some of the oil used for frying the chicken. Add the chopped onions and bell peppers. Saute for a minute. Add the minced ginger and garlic. Add some sliced chillis. Add the sugar. Fry all these on very high heat for another minute.
Add the black pepper, soy sauce and vinegar. Add the stock slurry and MSG. Check for seasoning, add salt if needed. Do not cook the sauce more than 3-4mins.
Add the fried chicken pieces and top it with some chillis. Done!

11/05/2019

Getting back to food blogging with a bang!

11/05/2019

KFC Chicken at home! So easy to make! They really vanished in a minute! I never knew it was so easy until i made it at home. Few ingredients, less effort! I love foods with less effort to more taste ratio! This isn't the healthiest of the food stuffs, but if you need a change, this surely is awesome. It is deep fried and cant be baked.

3pcs chicken thigh
For marination
1tsp onion powder
1/2tsp garlic powder
1tsp white pepper powder
As per taste- hot chilli powder
1tbsp Kashmiri red chili powder
4tbs soy sauce
1/3rd cup vinegar
1tbsp djon mustard sauce
Salt to taste
For coating
4cups water with lots of ice cubes
4cups maida/apf
3Tbsp cornstarch
3tbsp rice flour
1tbsp Kashmiri red chili powder
1tsp salt
Lots of oil for deep frying

Prick chicken thighs with a fork. Mix all ingredients listed under marination and check for salt. Add if required. Add chicken & marinade for 1-3hrs.
Heat enough oil to cover the chickens, on medium high, in a deep vessel.
Use deep bowl to mix all dry ingredients listed for coating. Use a deep bowl for icy water too. Dip a chicken thigh in the flour mix. Coat very well. Press it well and make sure you cover the entire chicken with flour. Dip it in icy water, remove immediately. Literally spin the chicken in the flour mix now. Chunks of flour should stick to the chicken now. Dust off excess flour. Dip it in ice water again, spin it in the flour. Dust off the excess very well. Immediately drop them in oil and fry untill golden. Should take about 3 4mins. Refry after 10mins of cooling to make it crisper.

08/06/2017

We love reviews! Thanks a lot ladies! Keep showing the love! Did you try the Dodha burfi? Ypu may have something good to say too!

08/04/2017

Looking for a master-blaster dish for your Rakshabandhan gathering? Crispy Singapore Noodles is the one. Crunchy noodles, doused in mellow seafood sauce, tastes like a jingle in your mouth. And whats more, the noodles are not deep fried! SSSSSHHHH!
Oodles of crispy noodles, loaded with seafood! What could be better for your Rakhi gatherings than this! This Asian dish sets in as a perfect main course and requires very little efforts.

For the sea food sauce:
300gms Prawns or mixed seafood
Vegetables of your choice - diced
3 Garlic cloves - finely chopped
1" Ginger k**b - finely chopped
2Tbsp Cornstarch
3/4th Cup Chicken stock
Black pepper - to taste
Red chilli flakes - to taste
Salt if needed
Sugar if needed
2Tbsp Oyester sauce
1Tbsp Soy sauce - I used the light kind
1Tbsp BBQ sauce
1Tbsp Vinegar
3Tbsp Oil

In a bowl whisk the cornstarch and the chicken stock, keep aside. In a separate bowl whisk all the sauces, black pepper and vinegar, keep aside.
Heat oil in a wok, cook the prawns till they are light pink. Next, slightly brown the ginger & garlic in the same oil. Add the veggies of your choice and saute till tender but crunchy. Add the sauces to them and let it simmer. Give it a taste test. Once the sauces have thickened, add the chicken stock mix and turn off the heat. Check the seasoning and adjust accordingly. Your sauce is ready.

For the crispy noodles:
Preheat the oven ro 400f. Line a cookie sheet with some foil and apply some oil. You may also use oil spray.
Cook the noodles as per package instructions, drain in a colander and wash thoroughly. Add a few tablespoons of oil and toss lightly.
Lay the noodles in a tgin layer on the cookie sheet. Make sure the sheet isnt over crowded.
Lay this in preheated oven for 20-25mins. Cooking time may vary, depending on the oven. Keep an eye. You may spray or brush some oil on top before and during baking. Your noodles are ready.
In a deep bowl, serve the noodles topped with some seafood sauce. Sprinkle some chilli flakes on top and enjoy!

06/23/2017

Mango Rasmalai! The beautiful combination, just for the summers!
One last Mango dessert, before we bid adieu to the king of fruits. Make it, serve it and relish it! Eid approaches and so do Dawats. Make this for your dawats, and see your guests smack their lips.
For the dumplings:
3.5lts Whole Milk
6-8Tbps Lime juice
12-15Tbsp Mango pulp - thick variety
2cups Sugar
4cups water
1/4th Cup Mango Pulp

In a huge pan, mix the milk and 15tbsp mango pulp. You can add pulp, till you get the mango color on your milk, quantity many vary. Set it to boil. Once it boils, add lime juice till it curdles. Strain and cool the chenna till slightly mashed.

In a separate pan, boil the sugar and water. Mash the chenna lightly and form flat or oblong balls. The sugar syrup must be boiling vigorously, before adding the chenna balls. Add the mango pulp to the syrup and let it boil. Make flat dumplings from the kneeded chenna and add it to syrup. Let it cook covered for 8-10mins. Once done, take the pan off the flame and cool.

For the mango malai:

3Cups Mango Pulp
4Cups Heavy cream
1Tbsp Cornstarch - optional
Sugar as needed
5Tbsp Chopped nuts

In a pan, reduce the mango pulp till its thick and sticky. It should not fall off the ladle when reduced. Let it cool for 5mins Mix the sugar and cornstarch to the cream and add it to the warm pulp. The cornstarch is added to prevent the cream from splitting.

Slowly, add the chenna dumplings to the mango malai, sprinkle nuts and serve it cool.

06/11/2017

5 ingredient Dodha Burfi! Yes you read it right. Call it Dodha Burfi or Habashi Halwa, its one and the same! Habashi Halwa is enjoyed widely during all happy events and Dodha is an all time
Punjabi favorite.
The novelty of my post lies in it's procedure. This is a dump, stir and bake recipe; with very little active time involved. Yes its true, you can make huge quantities of Habashi Halwa or Dodha Burfi involving less ingredients and efforts.

1/4th Cup Salted Butter
2Cups Milk powder - unsweetened
1Cup Sugar
2Cups Half n Half
1Tsp Cardamom Powder
Some chopped nuts - totally optional.

Preheat the oven at 350f. In a mixing bowl, dump all the ingredients and mix well. If adding nuts, reserve some for garnishing.

Spray a cake pan some oil or use a non stick one. Spread the mix evenly and set it in the oven. It will take around 1.5hrs to 2hrs for the burfi to cook and caramelize. Keep stirring the mix every 20 mins or so. Depending on your oven you may have to adjust your timing.
The mix must look dark brown and set. Once it's done, remove from the oven and sprinkle the reserved nuts. Pat it well with a spatula and let it cool. You may also cool it in the refrigerator.
Once cooled, cut in cubes, and serve .
Your sweet is ready.

06/09/2017

Happy beginnings are to be savored slowly! Have been away for a long long time from my dear TasteMyCurry. I was just busy assimilating the happy little thing around me. But now I am back!
If you ever wish to eat something crunchy, something creamy but savory, Creamy Chicken Puff is your to-do recipe. Its relatively hassle free- depends if you find puff pastry sheets- and needs very few ingredients. So let the jolly job begin.

To marinade the chicken:
2lbs Chicken Thighs - boneless & skinless
1tbsp Black pepper powder
1Cup Greek/hung yogurt
Salt to taste
Preheat the oven to 500f. Marinade the chicken for 40mins or you may even do it overnight. Lay it on a foil lined sheet and grill it in the oven for 25mins or till done and slightly charred. Let it cool and shred it. You may use a food processor or simply 2 heavy forks.

For the filling:
1Brick Cream cheese - low fat variety
1 Onion - finely chopped
3 Celery stalks - finely chopped
Green chillies - finely chopped
Salt if needed.

Mix all the above mentioned ingredients with the shredded chicken. The mix should be chilled completely before using.

Assemblling the puffs:
Thaw the puff pastry sheets in the fridge overnight. Preheat the oven ro 450f.
Lay the pastry sheets on a flat surface and cut into rectangular strips. Lay the chilled filling im between, apply water on the edges, bring them together and crimp them with a fork.
Lay the uncooked puffs on a foil lined sheet and bake untill golden, 20 mins or so. Keep an eye as all oven are different.
Your creamy chicken puffs are ready to serve! You may even freeze them, they reheat really well!

04/20/2017

I loved the somewhat guilt free version of this classic Indian sweet! These were baked and turned out super yummy! It involves very few ingredients, therefore super easy to make. Give this a try and you will make it again.

1 15oz tub ricotta cheese
2Tbsp All Purpose flour
1/2 Tbsp Ghee
Oil for frying
Few prasad danas (optional)
1.5Cup sugar
1Cup Water
Elaichi or food color - optional.

In a microwave safe bowl, heat the ricotta cheese for 3minutes. Stir and heat it for 2mins again. Keep stiring and repeating the 3 and 2 minute intervals, till the cheese resembles dry Mawa. Remember to stir very well in between.
Once it dry, let it cool completely.
Heat the sugar and water till it forms a single thread consistency. Keep the syrup warm.
Kneed the mawa till smooth and shiny. Add the all purpose flour and kneed it for a few mins. Add the ghee only if the mix is dry. Do not add any milk or water.
Preheat the oven to 400f. Start forming smooth round balls. They must be crack free. You may insert one prasad dana while forming the balls. This step is totally optional. This prevents the jamuns from hardening at the center.

Grease a mini muffin and lay the balls in it. Bake them for 15minutes or till desired brown color is achieved. These do not brown like fried ones but keep turning till they are fully cooked. Dunk them in the warm syrup immediately. Let them soak well before you serve.

02/01/2017

Saraswati Puja is celebrated on Basant Panchami! Bengalis specially cook khichuri or khichdi today and serve it as Bhog to the Goddess.
Why khichdi, many people may ask? This isn't the simple boiled dal chawal khichdi served during health recuperations. Its sautéed, slow cooked, and ghee laden. Yes, adding vegetables is an option too. Often mixed vegetable mash, i.e. labda, and a variety of deep fried vegetables or bhaja are served with khichuri. Yes the sweet khajur tomato raisin chutney and payesh also follows. Sweets, coconut laddus are a must too!
The color yellow is quite significant on this day! Therefore the khichuri is yellow too!
The recipe of this varies in each family and so do the accompaniments.

01/13/2017

Happy Poush Sankranti, with my instant Nolen Gur Kaancha Golla. If you too are late for Sankranti preparations, instant Kancha golla is the recipe for you! These are made with date palm jaggery or nolen gur, quite specific to the season.
It has just 3 ingredients. Yes only 3. No making paneer, no kneeding, and very less cooking time- that too in a microwave! Something so easy to make, I wonder why havent I tried it before!

1 15oz Ricotta cheese tub - full fat version
1Cup Nolen gur - grated and measured
1/2Cup Milk powder

Drain the ricotta cheese in your refrigerator overnight, if its too watery. I did not need to.
In a microwave safe bowl, mix the nolen gur and ricotta cheese untill well combined. Heat it in the microwave on full power for 1.5 minutes. Remove and stir well. I have a 1000w microwave. Repeat this process 4 times or until you see some of the water drying up.
Add the milk powder to the the mix and combine well. Some lumps are ok. Heat this again for 1minute and stir well. I did this for 3 more times. Repeat till the mixture leaves the sides of your bowl. The mix will thicken as it cools.
Do not be tempted to add any flours to dry the mix. The taste gets adulterated. Once the mixture is cool to touch, you can form small round balls and your kaancha golla is ready!

01/10/2017

Ready for some healthy snacking this Makar Sankranti? No unhealthy sugars and no unhealthy fats! And only 3 ingredients! And no, this isn't the usual chikki! The texture is different and much crunchier! Chikki is one of the highlights of the Kite festival, I just chose to make with a twist this time.
Jaggery and peanuts make a perfect healthy snack! The combination is healthy and serves the sweet tooth well. Its easy to make and great for outdoors!

1Cup Peanuts - dry roasted
2Cup Punjabi Jaggery - grated
1Tbsp Ghee
Slightly bash the peanuts, do not powder them, with a heavy pan. This step is optional but I like small peanut pieces.
In a heavy bottomed pan, add grated jaggery. Heat it on a low flame, till it starts to look like wet sand. Add ghee and continue heating till both are incorporated.
The mixture shouldn't turn liquid and must look like wet sand! Heat should always be on low. Add the peanuts to this. Once jaggery starts coating the peanuts, take it off the flame. Spread it evenly, on a parchment lined pan.
You may even roll it with a rolling pin to even it out. Once it cools, break in pieces and serve peanut brittle.

01/07/2017

Totally Skinny Spring Rolls. You won't believe these are not fried! The filling has just 1Tbsp of oil. These are baked golden and crisp to perfection. As there is no difference in texture, the crust turns out perfectly crisp upon baking. These are made with minced chicken and shredded vegetables. As they freeze very well, they can be prepared way ahead of time for a party or a potluck. Reheating spring rolls is also a breeze.

24 Spring roll wrappers - I used readymades
1Lb Chicken mince
1Cup Cabbage - shredded
1Cup Carrot - shredded
6-8 Garlic cloves - finely chopped
2-3 Green chillies - finely chopped
1Tbsp Oil
1Tbsp Black pepper - crushed
1Tbsp Soy sauce
1Tbsp Vinegar
1Tbsp Ketchup
2Tbsp Chapati/Wheat flour
1Tsp Sugar
Salt to taste

For the glue:
5tbsp Wheat flour + 3Tbsp Water - mixed well

In a heavy skillet, heat oil, add the finely chopped chilles and garlic. Saute for 1minute and add the minced chicken. Cook till the mince is almost dry and the meat is white. Add the shredded vegetables and the sauces. Check for seasoning and add salt and sugar. Add black pepper and cook till there is almost no moisture in the pan. The vegetables must be crunchy. Sprinkle the dry flour on top and mix well. Take it off the heat and let it cool completely.
Preheat the oven to 400f.
Keep the spring roll wrappers covered with a wet towel. Take one wrapper add about 2Tbsp of the filling and begin rolling it. When you are ready to seal it, apply the flour glue to the edges and seal properly. Make sure you rolls are tight, or your spring rolls may develop blisters.
Bake them for 20-25 minutes, or untill golden and crisp. All ovens are different, keep an eye.
Once out of the oven, let them rest for 5minutes before serving. I served them with sweet chilli sauce.
You can reheat them at 300f for 10minutes, to make them crisp again.

12/22/2016

Want to bake a fruit and nut cake for Christmas, but you were too lazy or busy to soak candied fruits in alcohol? This is my answer to that! And egg-free, butter-free, no white flour Banana Nut Bread! Its called a bread as its baked in a loaf pan!
Very simple and very basic ingredients make this bread very special. If your family doesn't like bananas, I dont like them too, this is an excellent way of incorporating them. Banana bread was introduced to me by Monal Vinu, I wouldn't have touched anything with bananas otherwise! But it was love at first bite!

1/2Cup Olive or Canola oil
1Cup White sugar - I just used 3/4th cup
1 1/4th Cups Whole wheat pastry flour
1Tsp Baking soda
1Tsp Baking powder
1Tsp Salt
1 1/2Cup Very Ripe Bananas - about 3 bananas
1Tsp Pure vanilla
1/4th Cup Chocolate chips - optional
1/4th Cup or more Pecans or Walnuts

Preheat the oven to 325f. Line or grease your loaf pan and set aside. Toss the nuts and chocolate chips with a teaspoon of flour and keep aside.
Mash the bananas with a fork untill smooth. In a mixing bowl, beat oil and sugar till foamy and pale. Fold in the vanilla and mashed bananas with a spatula.
Sift the flour, twice, with salt, baking powder and baking soda. Add it to the liquid mix in 3 batches. Mix every batch, with a spatula, until the flour is just incorporated. Do not whip or beat the mix. Gently fold in the nuts and chocolate chips.
Add the batter to the prepared pan and give it a gentle tap on your counter. Bake it in the preheated oven for 55-60 minutes. You may have to adjust your cooking time depending on your bakeware and oven. A skewer inserted in the centre, must come out clean. Your Christmas special is ready!

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