Subway Style Chicken Sandwich With Whole Wheat Freanch Bread

Subway sandwiches are very popular these days . This is a recipe to pamper your taste buds with the similar taste. The whole wheat bread is a healthy option for chicken sandwiches & the puffiness of the  french once are specially adored by the sandwich lovers .

Ingredients for one

• 1Whole Wheat French Bread 
• 1/4 Cup Boiled chicken shredded into small pieces
• 1 tbsp Cheese Spread 
• 1 tbsp Shredded processed cheese
• 1/2 tbsp Finely chopper onion
• 1/4 tbsp Chopped ginger
• 1/4 tbsp Chopped garlic 
• 1/4 tbsp Chopped Green Chilly
• 1/4 tbsp oregano
• 1/4 Pepper powder
• Sandwich Mashala optional
• English Mustard how much you wish 
• Onion , Capsicum & Tomatoes sliced into rings
• 1 tbsp butter to fry 

 First put a little butter on pan and roast the onion, capsicum, & tomatoes one by one . Add a little seasoning of salt & pepper , to keep the veggies crunchy avoid over cooking   . Once it is done remove then from pan & keep them aside.

 

Now heat some more butter and start sauteing the chopped onions along with the ginger, garlic & green chilly  . Season with salt and pepper & lastly add the oregano, remove it from heat  & and keep it aside .

Now cut the bread into halves & spread the cheese on a half . Sprinkle the sandwich mashala on it.

 

Now lay the chicken on the bread.

 

 On the top of it spread the veggies & add the mustard .

 

Cover with shredded cheese.

Now Take a pan , add a very little butter and roast the other half of the bread for a while and cover the sandwich with it . The sandwich is now ready to serve .

Chicken Hariyali Kabab

             An extremely tasty but equally healthy dish .
Ingredients

•  500g boneless chicken pieces
• 3 tbsp hung curd 
• 2 tbsp lime juice
• 1 cup coriander leaves
• 1 cup mint leaves
• 2 tbsp ginger paste
• 2 tbsp garlic paste
• 3 to 4 green chillies
• 1 tbsp red chilly powder
• 1/4 tbsp turmeric powder
• 1/2 tbsp black pepper powder
• 1/2 tbsp roasted garam mashala powder
  ( roast whole coriander, cumin, dry red chilly ,cinnamon, cloves & green cardamom and make a powder out of it )
• 2 tbsp butter
• salt to taste

 

Make a paste of green chilly, coriander & mint leaves. Now add the paste to the hung curd along with the ginger garlic paste & lime juice . Now add the dry mashalas & butter. Once the mixture is ready add the chicken pieces to it & let it be marinated for at least 4 hours . Now pre heat the oven at 300 digree . Once the oven is hot let the chicken go in . Reduce the temperature and let the chicken cook for 30 mins . Keep brushing the chicken with butter in between . Once the chicken is cooked increase the temperature and let the chicken get a slit grilled texture.    

Serve hot with lime and onions . A good starter for all parties :)

Stir Fried Fish in Bengali Style (Macher Jhuri Bhaja)

                                      An easy to make Rohu Fish dish goes quite well with roti.

Ingredients 

• 200g Deep fried & Boned Rohu fish 
• 2 tbsp mustard oil
• 1/2 cup chopped onion
• 1 tbsp chopped garlic
• 1 tbsp chopped ginger 
• 1 tbsp chopped green chilly
• 1/2 lime juice
• 1/4 tbs turmeric
• 1/4 tbsp red chilly powder
• 1/2 tbsp Roasted Garam Mashala powder(roast coriander, cumin, dry red chilly, cloves, cinnamon, & green cardamom and make a powder)
• A pinch of sugar 
• Salt to taste
• 2 tbsp oil fried kaju nuts 
• 2 tbsp raisins 
• Chopped coriander to garnish

                                                             Heat oil in a frying pan and add chopped onions following with ginger garlic & green chilly  . Saute for a while & add turmeric, red chilly powder, roasted garam mashala . Keep stirring on a high flame .Add a pinch of sugar and salt to taste. Here we need to add the boned fishes which should be broken into small pieces . Now add the raisins and kaju, stir a while then add the lime juice and remove it from the flame . Garnish with chopped coriender . Serve hot with rotis .

Chicken Cutlet

                                           

  This is a very famous afternoon snack . At market it will cost at least 100 Rs yet the stuffing will contain very little chicken and not to forget the oil which will be used ,reused & reused and then again reused .So here is the recipe for you all . Prepare it at home and stay healthy :)

 

Ingredients 

•  500 g chicken keema
• Mustard oil or any other oil of your choice
• 1 tbsp garlic paste
• 1 tbsp ginger paste
• 1 cup chopped onion
• 2 tbsp chopped garlic
• 2 tbsp chopped ginger
• Chopped green chilly as per your wish
• 1/2 cup chopped fresh coriander leaves
• 1 lemon juice 
• 1/2 tbsp turmeric powder
• 1/2 tbsp red chilly powder
• 1/2 tbsp coriander powder
• 1/2 tbsp cumin powder
• 1/2 tbsp roasted garam mashala powder ( roast whole coriander, cumin, dry red chilly ,cinnamon, cloves & green cardamom and make a powder out of it )
• 2 egg beaten 
• 1/4 cup cornflour 
• 2 cup breadcrumbs 
• 1/4 tbsp sugar
• Salt to taste

 

First marinate the chicken keema with ginger garlic paste , lemon juice & little salt for at least 1/2 an hour .

Then put the keema in a grinder and make a paste .

Heat little oil in a pan , add the onions . Saute till it turns pink . Now add chopped ginger, garlic & green chilly along with all the mashala powders . Saute for a while & add sugar and salt as required . Lastly add the chopped coriander & quickly turn the gass off. Now add the mashala withe chicken paste & mix it properly.

After this add a little cornflour to the paste to bind it properly .Now you can give the cutlets any shape or size according to your wish . Once the cutlets are given shape dip them in the beaten egg and coat them with the breadcrumb. 

Once they are ready deep fry them and serve hot with sauce & salad .

Panchratna Dal

Panchratna Dal is very healthy as it has the goodness of five different kind of Dal, & when it comes to the taste I must assure you that the sweet & sour taste of it's will definitely get you to appreciation. So let's start with the recipe .

                                                                 

Ingredient  

• 1/4 cup Chana Dal (split bengal gram )

• 1/4 cup Toovar Dal (arhar dal )

• 1/4 cup Moong Dal (split green gram )

• 1/4 cup Masoor Dal (split red lentils )

• 1/4 cup Urad Dal (split black lentils )

• 1/2 tbsp Haldi (turmeric powder )

• 1/2 tbsp Red chilly powder

• 1/2 tbsp Garam Mashala powder

• 1/4 tbsp Dhaniya powder (coriander powder )

• 1/4 tbsp Jeera powder ( cumin powder)

• 1/4 tbsp Jeera ( cumin seeds )

• 1 whole red chilly 

• 1/4 cup Chopped Onion 

• 2 Large Tomatoes chopped

• 2 tbsp Grated Ginger

• 1 tbsp Grated Garlic

• 2 Green chilly

• Asafoetida a pinch

• 4 to 5 cloves

•  Fresh Coriander Leaves Chopped for garnish

• 1/2 tbsp sugar

• 2to3 tbsp gure (Jaggery)

  1/2 fresh lime juice 

  oil or ghee 

  Salt to taste

 

 

                    

                             Pressure cook the mix dal with haldi and a pinch of salt. Now heat oil or ghee in a pan and add jeera, cloves, whole red chilly, asafoetida, garlic & ginger . Saute a little & add onion , let the onion be translucent. Now add chopped tomatoes following all dry powdered mashalas following with the dal . Allow it to boil , now add sugar, jaggery, salt and the green chillies . Cover the pan and let it boil for a while . Before removing the pan from heat add the lime juice. Garnish the dal with chopped coriander and serve hot with rice or roti . 

Prawn in Mustard Sauce with Potato Wedges (Chingri Macher Jal Chochori)

This is a popular bong (Bengali) delicacy .It is having a pungent taste of mustard sauce which is perfectly balanced with the potato wedges . It is an extremely tasty dish goes really well with hot rice . So here is the recipe .  

Ingredients 

• 250 g Prawn deveined 
• 4 tbsp Mustard oil
• 2 tbsp Mustard paste 
• 1 small onion chopped 
• 1 small tomato chopped
• 2 splited green chilly
• 1/2 tbsp turmeric powder
• 1/2 tbsp red chilly powder
• 1/2 tbsp kalonji 
• 1/2 cup deep fried potato wedges 
• A handful of coriander leaves chopped
•  Salt to taste

Heat oil in a pan add the kalonji & saute the prawns for a while . Remove them from oil & keep aside . Now add the chopped onion to the same oil and saute for a while . After add the chopped tomatoes with salt. This will help the tomatoes to get soft . Now put the mustard paste in the pan and saute until the oil starts to leave the gravy . Once the oil starts getting separated add the prawns & a little water .Add turmeric  & red chilly powder . Remember the consistency of the gravy will be nigher too thin nor too thick . So cover the lid of the pan and let the gravy  get cooked and rich the right kind of consistency . When the gravy is done add the green chilly and a little mustard oil from the top . Cover the lid and put off the oven immediately . Garnish with the coriander leaves and serve hot with even hotter rice .

Karai Prawn

Karai curry is a popular delicacy of Pakistan . Originated from the Mughals it could be prepared either with Chicken , Mutton or even prawn . I personally like seafood very much so decided to try my hands on prawns for this karai curry . May it sounds complicated to you but let me assure you that it is not at all complicated . Even the ingredients are such with can be arranged very easily from your kitchen . So lets start here are the ingredients .

Ingredients 

• 250 g cleaned prawn
• 1 big onion Chopped 
• Ginger julienne (cut into short thin stripes )
• Green chilly julienne (cut into short thin stripes )
• 1 tomato chopped 
• 3 tbsp oil
• 1/2 cup coriander chopped 
• 1/2 tbsp turmeric powder
• 1 tbsp red chilly powder
• 1/4 cup tomato kechup
• 1 tbsp Garam mashala
• 2 tbsp karai mashala (whole coriander, cumin, dry red chilly, black pepper corn coarsely griended)

 

Heat oil in a pan add ginger and green chilly julienne. Saute a while & add onion chopped , keep stirring until the onion gets pink . Now add chopped tomatoes followed by salt and tomato ketchup . When the tomatoes becomes soft and the oil gets separated add red chilly powder , turmeric powder , green coriander chopped & the karai mashala .

 Mix it well and add the prawns . Saute a little & add a little water .

Cover the pan and let it cook in a low flame for 10 mins. Once the prawns are done add garam mashala powder & again let it be on the oven for another 2 mins . Your Karai Prawn is ready .Serve hot with Chapattis or rice .

    

Egg Cutlet (Dimer Chop)

In Bengal in every street you will find a "choper dokan " or a cutlet shop . Most of then having only a dim yellow light & a glass box where they displays their items . But if we are talking about the taste then there will be nothing to complain about . Some of those shops are so popular that it is almost a challenge to bye some thing from there . In front of a very small shop or a wooden cabin you would find many people waiting for their turn to get the cutlets which are  commonly known as "chop" there . I stay far way from my lovely foodie Bengal so miss those things like any thing . So one fine morning I decided to make one of the cutlets in  my own house . The result turned out to be excellent ,& so I make this egg cutlet often now . Here is the recipe for you all who stay far away from Bengal or just being inquisitive about the taste . 

Ingredients 

• 3 Boiled potato peeled & smashed
• 4 boiled eggs 
• 1 egg white
• 2 tbsp ginger paste
• 2 tbsp garlic paste
• 2 onion chopped
• 1/2 tbsp turmeric
• 1 tbsp red chilly powder
• 1 tbsp Dry roasted garam mashala 
• 1/2 tbsp dry mango powder
• 2 cups breadcrumb
• salt & sugar to taste
• Mustard oil or any other to fry  

First take a pan & heat a very little oil. Once the oil is ready add the garlic paste, followed by the onions . Let the onions be pink in color. Now add the ginger paste, turmeric , chilly powder and saute a while . After this add the potato and mix it with the mashalas . Add a little sugar amd salt to taste .Now last but not the least add the dry roasted  garam mashala powder (cumin , coriander , dry red chilly , cinnamon , cardamom & cloves dry roasted and powdered). 

Now cut the boiled eggs in halves , and coat them with the potato mashala & make cutlet of any shape you like.

Now dip the cutlets in the beaten egg white . Don't forget to beat the egg white with a little salt . Now coat them with the breadcrumb.

The cutlets getting coated .

It will look like this .

Cutlets are ready to fry .

Now deep fry them in oil and serve hot :)

  

 

 

Dry Roast Chicken

This is a regular chicken dish often complimenting with chapati at dinner in my house . My hubby just loves it and my kids give me a wonderful smile whenever they get this on their dish . This recipe has no stone to break but it has just a few small details that enhances the taste . Now lets start with the ingredients .

Ingredients

• 1 kg chicken
• 1 onion fried
• 2 onion sliced 
• 2 tbsp garlic paste
• 2 tbsp ginger paste
• 2 tomatoes 
• 2 tbsp cumin & dry red chilly paste 
• 1 tbsp dry roasted garam mashala 
• 2 tbsp turmeric powder
• 2 tbsp chilly powder
• Salt to taste 
• A bit of sugar 
• 4 tbsp Mustard Oil 

                                         Take a thick bottom pan, heat  the oil and add the garlic paste . Once the garlic turns to a light brown color add the onion .Let the onion turn light brown . Now add turmeric & chilly powder followed by the chicken & cook for a while . After that add 2 whole tomatoes and the and the cumin & red chilly paste .Don't pop the tomatoes because the juice of tomatoes prevents the chicken from getting cooked . Now add the roasted garam mashala powder (cumin , coriander, green cardamom , cinnamon & cloves dry roasted and powdered ) .Stir a little and add the ginger pastes followed bu the salt . This will help the chicken to leave water & prevent the ginger to get burned . Here I would like to mention that if you saute ginger for a little longer the dish may taste bitter . Put on the lid and let the chicken cook in a very low flame . After five minutes remove the lid and you will see the chicken has removed lots of water in the dish, stir a little and add a bit of water now pop the tomatoes and stir a little more. Now add half the fried onions & cover the pan & cook the chicken until the gets cooked . Once the chicken is cooked reduce the consistency of the gravy by turning the heat on high flames . You will see after a while the mashala & and oil will start getting separated. Here you will come to know the dish is done now add the chopped coriander ans give it a stir . Remove the pan from the heat & serve the dish in a serving bowl . Garnish with the remaining fried onion & serve hot with chapattis .     

                                    

Shahi Chicken

This is an extremely exotic dish rich with the goodness of dry fruits and saffron. This dish needs a lot of penitence . Basically the magic of this exotic dish hides in it's slow cooking method . Once the chicken is mixed with the  mashala you have to let it cook in a very low flame for a long time until the chicken comes to such an consistency that it melts in the mouth . But first let us understand the recipe .

Ingredient  

• 1 kg chicken 
• 2 onion baked or boiled 
• 2 tbsp Kaju paste
• 2 tbsp Pesta paste
• 2 tbsp Magaj paste
• 1 cup curd
• 2 tbsp Garlic paste
• 1 tbsp Ginger paste
• 2 tbsp White Pepper powder
• 2 Bay leaf 
• Whole garam mashala ( cloves , cinnamon stick , Green cardamom )
• 4 tbsp ghee
• A pinch of saffron 
• A pinch of Javitri or mace powder
• 1 tbsp Black pepper powder

First bake the onions or boil the onion and make a paste . I baked it like this on max temperature for 10 mins. Then removed it's skin and made a smooth paste, 

Now marinate the chicken with a little onion & ginger garlic paste . Also add half of the curd , A table spoon of white pepper powder and salt and keep it in the refrigeration for 2 hours . 

Take a pan and heat the ghee in it , add the whole garam mashala , bay leaf & onion paste . Saute a little until the it turns pink now add the remaining ginger garlic paste , and saute for a minute now add the curd . Here I would like to mention that while adding curd you should turn the gass off for a minute and stir the mashala continuously . This will prevent the curd from tearing and form a smooth texture of the curry . After adding the curd turn on the gass and add some water to it . Give it a boil and now add the javitri powder , followed by a pinch of saffron . Cover the container and let the chicken in a very low flame for at least 15 mins . Here now we have to add the kaju, pesta & magaj paste along with the black pepper powder and let the chicken cook until it is soft and tender .Remember it will be a thick creamy gravy.

Once the chicken is ready garnish it with gated pista and saffron and serve hot with chapatti . 

7

Goan Shrimp Curry

                                                                               
            The name Goa reminds me of two things the first one is fun & the second is it's awesome sea food platters . Goan cuisines commonly known as Konkani cuisine is highly flavored with spices . The konkan belt of India is located in tropical climate , which means the spices & flavours are intence .

Konkani or Malvani cuisine is considered incomplete without sea 

food , coconut & rich use of aromatic spices . Here the food is 

highly influenced by it's Hindu origins , hundread years of 

Portuguese Colonies & of course modern techniques. This shrimp 

curry recipe is no exception to the tradition of konkani food . The 

rich use of coconut and spices compliments with the shrimps 

extremely well & makes it a outstanding example of the 

awesomeness of the Malvani cuisine . 

Ingredients

For Curry

• Medium size shrimps 250 
• 1 big chopped onion 
• 1 bay leaf 
• 3 to 4 cardamom pods 
• 4 to 5 cloves
• 1/4 tbsp turmeric powder 
• 1/2 tbsp black pepper powder
• 1/4 tbsp of garam mashala powder
• Salt to taste
• Oil 4 tbsp

To soak & grind

• Dry red chilly 
• Cumin( jeera)
• 1tbsp Vinegar 

To grind 

• 1/2 Mustard seed
• 1 tbsp Ginger paste
• 1 tbsp Garlic paste 
• 1/4 cup Grated coconut 
• 1 tomato 

• In a small bowl soak the red chilli and cumin seeds with vinegar and set aside. In a large, side kadai/ non stick pan, heat oil add the whole spices, once they release a lovely aroma add the onions and let it fry until they turn brown in medium flame
• Take the ingredients to grind and make it into a nice paste, to this add the soaked red chilli and cumin seeds along with 3-4 raw shrimp/ prawns and grind it again.
• Once the onions brown add the puree and let it cook in medium flame, once it starts to boil add the masala powders except the garam masala and cook until the water evaporates and turns into a thick mass which releases oil. It would take close to 6-7 minutes and keep stirring continuously.
• Now add the remaining prawns/ shrimp and stir well such that they are well coated with the paste and add 1/2 cup water and bring to a boil. Let this cook for 5--7 minutes until you reach the desired consistency.
• Serve hot with rice or chapatti . :)

Chicken Roast In Andhra Style

                                         It was a bright Saturday morning . My kids were at home as their school remains closed at Saturday .I was sipping in my coffee mug & chatting with them . My baby girl said " mom what will we have today for dinner ? " Now this is a question I often have to answer to my little angles. I promised her that I will come up with a new chicken recipe for them . As chicken is their Favorited . To make some thing new with chicken I started searching web & suddenly got this one . This is a recipe from Andhra Pradesh . It is a kabab type recipe but we don't need oven for it . In the evening when I served this to my kids their reaction was overwhelming . So here is the recipe of this wonderful dish for u all. 

Ingredients

• Big Chicken piece (preferably drumsticks ) 
•  2 onion 
• 15 to 20 Garlic pods 
• 1 inch Ginger 
• 4 Dry Red chilly 
• 2 Green chilly 
• 30 currry leaves
• Juice of 2 lime 
• 1 tbsp kashmiri red chilly powder (optional)
• 1/2 tbsp turmeric
• Rice flour 
• Oil to fry 
• Salt to taste 

 

Grind all the ingredients to a fine paste except the oil 

& rice flour and few curry leaves  .

Now marinate the chicken pieces with the paste but before that you need to give cuts on the chicken pieces .

Be particular to marinate the chicken even between the cuts .

Now keep it in the refrigerator for at least 3 hours.  

After removing it form the refrigeration add the rice flour to the marinated chicken and mix well. And now shallow fry them along with the remaining curry leaves  .

Once the chicken pieces are golden brown remove them from the oil and serve them with green salad & lime .