Afghani Soya Chaap#AlphabetChallenge

Afghani Chaap is a great alternate option to meat for the people who prefer to eat vegetarian food. This creamy delicious and amazing appetizer is made with pure and natural spices. You will love them, you can also enjoy these with roomali roti and they are just a perfect combo and a complete meal too.

Ingredients
9 Sticks Soya Chaap Sticks -sliced
1 Tablespoon Ginger Garlic paste
4 Tablespoons Hung Curd/Greek Yogurt
Oil As Required
1 Teaspoon Black pepper powder
¼ Teaspoon Nutmeg powder
¼ Teaspoon Cardamon powder
2 Teaspoons Kasuri Methi
3 Tablespoons Heaped Fresh Cream
Salt to taste
1 Onion - sliced
4 Green Chillies - slit

Method

Boil water in a in pan when the water comes to a boil add the soya chaap sticks, just bring this to a boil and cover and switch off the flame. When the water cools, remove chaap from sticks and cut them into equal parts (neither too thick nor too thin). 

Deep fry them all until golden and crisp texture.

Keep aside.

In a mixing bowl add hung curd, ginger garlic paste, salt, kasuri methi, cardamom powder, nutmeg powder and black pepper powder with a tablespoon oil. Combine all well together, then add fried chaap into marination, cover and keep it in refrigerator for an hour or till ready to serve.

When ready to serve heat a 2 tablespoons of oil heated pan add sliced onions and slit green chillies. Sauťe a bit and add marinated chaap into, stir well together and finally add salt to taste. In the end add fresh cream into and mix up gently.

Serve creamy hot Afghani Soya Chaap with the amazing drizzle of finely chopped coriander leaves. Serve as an appetizer with marinated sliced onions with vinegar or enjoy with roomali roti yum...mm. 

Labels: Alphabet Challenge, Soya, Mughlai Cuisine, Asian Cuisine, Vegetarian, Appetizer

Alphabet Challenge the author and creater is Wendy from A Day in the Life on the Farm.

A Day in the Life on the Farm: Almond Chicken  

Palatable Pastime: Angel Food Cake 

Karen’s Kitchen Stories: Apple Buns 

Culinary Cam: A Reclaimed Æbleskiver Pan + Æbleskiver Bread Pudding  

Blogghetti: Air Fryer Glazed Chocolate Apple Hand Pies 

 Food Lust People Love: Anchovy Deviled Eggs  

Mayuri’s Jikoni: Amaranth Paratha 

Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Dried Apple & Bourbon Oven-Baked Sauerkraut 

Jolene’s Recipe Journal: Spiced Apple Oatmeal 

Sneha’s Recipe: Afghani Soya Chaap 

Handi Mutton Mughlai#SundayFunday

Made this Handi Mutton for my family get together dinner and it turned out so delicious that they all enjoyed. The next day a little was remaining that was even more delicious. This is yummy dish. 

The mutton is cooked it on slow fire in a mud handi for about 4 hours so the flavors was even more yummy. This is called handi mutton mughlai since this is made in mud handi (which we East Indians call it a treezal).

Try this yummy recipe and enjoy it like we did.. so let's go to the recipe.

Ingredients
1¼ Kg Mutton/Lamb- cut into medium cubes
Grind To Fine Paste
4 Large Onions
12 Green Chilies
4 Tablespoons Ginger Garlic Paste
30 Mint Leaves
8 Tablespoons Coriander Leaves
3 Teaspoons Coriander Powder
2 Teaspoons Cumin powder (roasted & ground)
1 Teaspoon Green Cardamom powder
2 Teaspoons Garam Masala
1 Cup Brown Onion - crushed
4 Tablespoons Ginger - julienne
1 Cup Ghee 
Whisk Together
2 Cups Yogurt
6 Tablespoons Cream
4 Tablespoons Cream Cheese
30 Cashew Nuts - soaked and ground to paste
2 Teaspoons Sugar
1½ Teaspoons Salt

Method
Grind together onion, green chilies, ginger garlic paste, mint, coriander leaves, coriander powder, cumin powder, garam Masala and green cardamom powder. Keep aside.

Heat ghee in a large handi (which we East Indians call it a treezal), on medium low heat, add browned onion with ginger strips sauté for a minute . Add in the ground masala paste and wash the blender with little water, add that water too, fry stirring it after 2 minutes till oil surfaces, will take about 10 minutes ( on medium low flame). 

Now add in the mutton and stir continuously frying on medium high flame 5 minutes. Once the spices coat the mutton, add 4 cups water. Bring this to a rolling boil. Cover and cook on medium low flame, stirring after every two minute, till mutton is ¾ done. Once the mutton is ¾ done then add in the whisked yogurt mixture give this is good mix. Cover and cook and let this simmer on low flame the mutton is tender. Once the mutton is tender switch of the flame and let it rest for 5 minutes, as the handi is hot it will continue to cook.

Garnish with coriander leaves (optional) serve with paratha or chapatti.  

My Notes
Use a wooden spoon for the handi.
Keep the flame low if cooking in a handi.
Keep stirring frequently since it tends to get burnt at the bottom.

Labels: Mutton, Lamb, Main course , Handi, Treezal, Curry, Mughlai Cuisine, Sunday Funday

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event is Stacy of Food Lust People Love.  

• Handi Mutton Mughlai from Sneha's Recipe
• Lamb Meatballs in Tomato Sauce from A Day in the Life on the Farm
• Lamb Stew from Making Miracles
• Stinging Nettle and Lamb Börek from Culinary Adventures with Camilla
• Stir-fried Mongolian Lamb with Scallions from Karen's Kitchen Stories
• Strawberry Mint Glazed Roasted Rack of Lamb from Food Lust People Love

Kalmi Chicken - Kebab / Starters

The recipe is very easy and simple without too many spices. The most important step here is marinating the chicken, then cooking it and then the final frying.

 This keeps the chicken juicy, soft and moist . 

Ingredients
1 Kg Chicken Drumsticks
1 Tablespoon Heaped Ginger Garlic paste
1 to 1 ½ Teaspoon Salt or to taste
1 Cup Yogurt - beaten
1 Teaspoon Garam Masala Powder
½ Teaspoon Heaped Black pepper powder
1 Tablespoon Lemon juice
¼ Cup Oil
1 Cup All Purpose Flour
Oil for deep frying as required
Onion rings mint leaves and lemon wedges to serve

Method
Wash and clean the chicken drumsticks and pat them dry.

Marinate chicken with salt ginger garlic, salt, black pepper,garam masala powder, lemon juice and yogurt. Rub it well into the drumsticks and keep it overnight covered in the refrigerator.

Heat a pan with ¼ cup oil and add the chicken drumsticks in a single layer along with the marinade and keep covered and cook for 15 mins until chicken tender and cooked only 3/4 done. The chicken should be dry no moisture should be present. Cool it completely.

Heat oil for deep frying in a kadai or deep frying pan.

When cooled coat each piece of chicken in flour and deep fry in hot oil in a single layer in hot oil, when one side is done then turn and fry the other side till chicken slightly brown. 

Garnish with onion rings, lemon wedges and mint leaves.

 Enjoy these kababs which most succulent, juicy and tender.

Labels :  Chicken, Starters, Kebabs, Deep Fried, Party pleasers, Mughlai Cuisine, Chicken Drumsticks, Appetizer

Smoked Butter Chicken

This smoked butter chicken is really yum and an quick and easy recipe to prepare, its not at all time consuming.  

Ingredients
1/2 kg Chicken boneless
4 Tablespoons Butter
2 Medium Onions  - grated
2 Large Tomatoes - blanched, skinned and pureed
1 Tablespoon + 1 Tablespoon Ginger Garlic paste
1 Teaspoon  + 1 Teaspoon  Red chilly powder
Salt to taste
1 Teaspoon Garam masala powder
1 Tablespoon Cashewnut powder

1 Tablespoon Fresh Cream 

2  Tablespoon Yogurt - beaten

1 Tablespoon Kasoori Methi 

Method

Chop the boneless chicken into very small pieces, marinate it with a tablespoon of ginger garlic paste,  salt to taste, one teaspoon red chilly powder mix it well and keep it a side for 30 minutes.

Heat a tablespoon of butter, saute the chicken on full flame till the water in the  chicken evaporates and the chicken changes color from pink to white. Keep this aside.

In another kadai/ pan, heat the remaining butter, add the grated onions, saute it till light golden, add the remaining one tablespoon ginger garlic paste, tomato puree,  salt to taste , one teaspoon  red chilly powder, garam masala powder and yogurt and cook till oil  separates.

Add the cooked chicken and cashewnut powder and cook it for 10 minutes on low flame, keep stirring after every 2 minutes or else it will burn at the bottom of the pan.

Add the cream and kasoori methi, mix. 

Light a coal well and place it in a small katori or foil piece on top of the  chicken, pour a teaspoon of ghee or oil on the live coal, close the lid for 5 minutes. This will give a beautiful smokey fragrance to it and smokey taste too.

Serve it with a drizzle of fresh cream. Enjoy it  with parathas, chapati , dal and steamed rice.

Labels :  Chicken, Smoked Butter Chicken, Mughlai Cuisine

White Chicken - Mughlai Cuisine

This  is a chicken dish  in white gravy, hence it is called White chicken. It can be made with boneless or  with bones,  it will still taste delicious.  I, have used chicken with bones and this dish was too  yummy. Its a very rich gravy made of yogurt, poppy seeds, cashewnuts and cream.  It's a  Mughlai cuisine and makes a fantastic  party dish and mildly spiced.

Ingredients

1/2 kg Chicken - cut into medium pieces
2  Medium Onions  - sliced
4 Tablespoons Heaped Yogurt - beaten
3 Long Green chillies
2 Tablespoons Ginger Garlic paste
Salt
2 Tablespoons Fresh Cream
12 Whole cashewnuts
1 Tablespoons Poppy seeds / Khus Khus

1/4 Cup Warm Milk
Whole  Spices

1 Bay leaf

1 Big Brown Cardamom 

2 Green Cardamoms

2 Cloves 

2 Black peppercorns 

1 Teaspoon Cumin seeds 

1 Stick Cinnamon
Oil as required

Method

Marinate chicken in yogurt, ginger garlic paste, salt and keep aside for 1/2 hour.

Soak the cashewnuts and poppy seeds in 1/4 cup warm milk for at least 1/2 hour.  Then grind this to a fine paste with the milk.  Keep aside.

Saute  the onions in 2 tablespoons  oil,  till then turn light pink then add all the whole spices and green chillies saute till the spices release an aroma ( do not brown the onions or else the color of the dish will change). Let this cool completely then grind it to a fine paste with little water.

Saute the marinated chicken with 2 tablespoons oil on high heat till chicken becomes soft for 10 mins. Add the ground  onion and spice paste and saute till oil surfaces. Add  the cashew and poppy seeds paste and stir till well incorporated and on low flame let it simmer for 10 minutes or till oil surfaces and chicken is done.  

Keep giving it a stir after every 2 minutes or else it will burn at the bottom of the pan.   Drizzle a little cream. 

 Garnish with sprigs of mint leaves and  serve it with Hyderabadi Parathas or naan or any crusty bread.  

Enjoy...

Labels : Chicken, Mughlai Cuisine, Cashewnuts, Poppy seeds, White Chicken

Chicken Bharta

This is a dish from the Mughlai cuisine in which chicken pieces is shredded finely and looks almost mashed, hence the name Bharta. This is a famous street food of Kolkatta,  this is served in roadside stalls and dhabas.

Ingredients

300 Grams Chicken breast
2 Cloves Garlic 
1 Small Onion - roughly chopped

1 Bay leaf
6 Black peppercorns
An inch Cinnamon stick
1/4 Teaspoon Salt
2 Cups Water

To make the gravy
1 Large Onion -  finely chopped
1 Teaspoon Ginger Garlic paste
2 Tomatoes - finely chopped 

1 Tablespoon Cashew nut powder
1 Cinnamon stick
2 Cardamom pods
3 Cloves
1 Bay leaf
1 Teaspoon heaped Kashmiri Chilly powder
1/4 Teaspoon Turmeric powder
1/2 Teaspoon Cumin powder
1 Teaspoon Coriander powder
1/2 Teaspoon  Kasoori Methi
Salt to taste
2 Tablespoons Coriander leaves - chopped

2 Tablespoons Fresh cream

3 Tablespoons Oil

Method

Boil chicken pieces with garlic cloves, onion, cardamom, black peppercorns, bay leaf, cinnamon sticks and salt.
Once they are cooled down shred the chicken into thin strips using hand or fork.  Keep them aside.

To make the gravy

In a bowl, add cashewnuts,  turmeric, chilly, cumin and coriander powders,  mix with  little water, make a  thick paste.

In a pan heat oil, add bay leaf, cinnamon sticks, cardamom, cloves and saute for few seconds until the spices release a nice aroma. Then add chopped onion and cook on a medium heat till the onion turns golden brown. Now add ginger and garlic paste, cook for 2 minutes until raw flavor gone away.
Add the chopped tomatoes and mix well,  cover the pan and cook on low medium heat till the tomatoes are soft and mushy. 

Then add the masala paste and  little chicken stock cover and cook till oil starts leaving the sides.  Add in shredded chicken pieces and a cup of stock. Cover  and cook. on low flame for 15 minutes stirring in between so that the chicken pieces do not get burn.  When oil surfaces on top and the gravy is thick take off flame.  Add fresh cream and kasuri methi, give a nice mix. Finally add chopped  coriander serve with naan or rotis. 

Labels : Chicken, Mughlai Cuisine, Bharta

Dal Sultani - Mughlai Cuisine

This yummy dal is a Mughlai cuisine of Uttar Pradesh. Its rich and creamy .  Goes well with both rice/pulao or chapattis.

Ingredients

1 Cup Moong Dal - washed and soaked for an hour
2 Cups Water
1 Tablespoon Red Chilly Powder
1 Teaspoon Salt 

For the Gravy

200 Grams Yogurt
200 ML Milk
100 ML Fresh Cream
6 Cloves  - coarsely ground
6 Small Cardamoms  - coarsely ground
1/2 Teaspoon Saffron Strands - mix in a Tablespoon water

For Tempering:

1/2 Cup  Butter or Ghee - I used  half of each
1 Teaspoon Cumin Seeds
8 Cloves Garlic  - chopped
For garnishing coriander leaves  - finely chopped
A Piece of Coal for dungar

Method

Soak lentil for half an hour, add in it water, salt, chily powder and boil the dal till its cooked. 

In a bowl mix,  yogurt,  milk and  malai,  beat  well , add the cardamon and cloves powder mix well.  

When lentils  is cooked, add in creamy mixture, stir the dal well, cook on slow flame for 10 minutes  stirring it so that it does not burn at  the bottom.  Switch off flame,  add the saffron water give it quick stir.

Prepare the tempering

Heat ghee and butter in a pan add the cumin, chopped garlic when the garlic starts to brown take off flame and pour on dal . Cover with a lid. Lastly place the lighted coal in piece of foil or a small bowl pour ghee over it and keep it over the dal covered for 5 minutes. Open garnish with coriander leaves. Serve hot. We had this thick, rich, creamy and yummy dal with Yeasted Jowar Naan. 

My Notes:

This dal is not spicy so do add more chilly powder, this will ruin the taste and color of the dal.

Do skip giving dungar to the dal, as this enhances the flavor.

You can use split pigeons peas / tur dal too instead of moong dal

Labels : Dal, Moong dal, Lentils, Mughlai Cuisine, Uttar Pradesh