Zafrani Chicken 

Zafrani chicken or Saffron chicken.

A very delicious and aromatic dish from Awadhi cuisine.
Awadhi cuisine is a cuisine native to the city of Lucknow, which is the capital of the state of Uttar Pradesh in Northern India. It is very closely related to Bhojpuri cuisine of it neighboring region, Bhojpur. The cooking patterns of Lucknow are similar to those of Central Asia, the Middle East, and Northern India with the cuisine comprising both vegetarian and non-vegetarian dishes. The Awadh region has been greatly influenced by Mughal cooking techniques, and the cuisine of Lucknow bears similarities to those of Central Asia, Kashmir, Punjab and Hyderabad. The city is also known for its Nawabi foods.

Source – Wikipedia
I have already shared two more chicken recipes here.

Chicken dak bungalow

Chicken chaap

Our this week’s 115th #Foodiemonday bloghop theme is Awadhi cuisine.

A dish of Lucknow, my in law’s city. Love every aromatic dish of this city.

Lucknow, known as the City of Nawabs or the City of Tehzeeb or etiquette. A city filled with varied cultures.

I am sharing an easy way to make this Awadhi dish. You don’t need to grind the spices separately. A quick yet rich, aromatic and delicious chicken curry. If you are a vegetarian make this curry with paneer or any vegetables.


Recipe


Chicken – 500 gram

Onion – 3 large, sliced

Garlic – 14 – 15 cloves, peeled and chopped

Ginger – 1 inch piece, chopped

Tomato – 2 medium, chopped

Green chilli – 1-2 chopped

Cashew nuts – 8-9, soaked in water

Almond – 8-9 + 5

Green cardamom – 3

Cloves – 3

Cinnamon – 1 inch piece

Salt to taste

Turmeric powder – 1/2 teaspoon

Garam masala powder – 1/2 teaspoon

Coriander powder – 1 tablespoon

Cumin powder – 1 teaspoon

Kashmiri red chilli powder – 1 tablespoon

Saffron – 8-9 strands

Milk – 1/4 cup

Water as require
For marination


Curd – 4 tablespoon

Salt 1 teaspoon

Turmeric powder – 1/4 teaspoon

Red chilli powder – 1 teaspoon

Ghee/clarified butter or oil – 5-6 tablespoon

 

Method


Marinate the chicken pieces with salt, turmeric powder, red chili powder and beaten curd for 30 minutes.

Soak saffron in 1/4 cup warm milk and keep aside.

Soak the almonds in hot water. Peel and slice 5 almonds for garnishing.

Heat 2 teaspoon ghee or oil in a pan. Add sliced onion and little salt.

When the onion becomes translucent add chopped green chilli, garlic, ginger, green cardamom, cloves and cinnamon. Fry till the onions become brown.

Add chopped tomatoes. Saute till the tomatoes becomes mushy.

Remove from heat. Add peeled almonds and cashew nuts. Let it cool down.

Grind the fried onion tomato mixture into smooth paste.

Heat remaining ghee or oil in a pan. Add the ground paste.

Add salt, coriander powder, cumin powder, garam masala powder and kashmiri red chilli powder. Add salt carefully. We have added little salt in the marination and onion.  Saute till oil leaves the sides.

Add marinated chicken pieces.

Fry till the chicken pieces coated well with spices.

Add water as require to make thick gravy. Add saffron soaked milk.

Mix well and cover.

Cook until the chicken pieces becomes tender.

Check in between.

Add more water if require.

You can make it in pressure cooker if you want to make it quick.

Check the chicken pieces with a spoon. If it becomes tender, taste and adjust the seasoning.

Switch off the flame.

Garnish with chopped almond and cilantro.

Serve with any Indian bread or rice.

Enjoy the rich aromatic zafrani chicken or Saffron chicken.

Note –

If you don’t want to make it with ghee, you can use oil but add at least 1 tablespoon ghee. I have used half oil half ghee.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Dairy Free Coconut Dry Fruits Overnight Oats 


Dairy free coconut dry fruits overnight oats.

For overnight oats you have to soak the oats in any kind of liquid of your choice. You can use any milk like almond milk, soya milk, coconut milk etc, yogurt or any fruit juice in equal amounts of oats.

You will love the taste of this overnight oats even if you don’t like oats. The taste is just like a dessert. I am sure you will love it.

I love overnight oats as breakfast. Because its not only delicious but very easy to make and filling, just mix everything in a jar cover and keep in refrigerator and go to sleep. You don’t need to cook anything in the busy morning. Your breakfast is already ready in the refrigerator, just take out and enjoy.

Oats is a healthy option for breakfast. Oats are loaded with Dietary fiber, more than any other grain. Oats have a range of healthy cholesterol lowering properties, helps control weight, reduces blood pressure, stabilize blood sugar, good for skin, enhances immune system, lower the risk of colon cancer.

And we all know oats as world’s healthiest food. Better way to gain the strength and energy.

You can get one more overnight oats recipe here

I have used cashew nuts, raisin, almond and coconut. You can use any dry fruits of your choice. I have pomegranate and apple so I have added them. You can add banana or any fruit or if you like skip the fruit, make it with only dry fruits. If you don’t want to add fruit increase the amount of dry fruits.

Recipe 


Oats – 1/4 cup

Coconut milk – 1/4 cup

Honey – 2 teaspoon or to taste

Cashew nuts – 1 tablespoon, chopped

Raisins – 1 tablespoon

Fresh coconut – 1 tablespoon, finely chopped or grated

Almond – 1 tablespoon chopped

Cashew, raisin, almond, chopped fresh coconut and walnut for topping

Apple and pomegranate seeds as require

Method 


Soak the raisins in little water for few minutes. Drain and keep aside.

Mix oats, coconut milk and honey. Taste and adjust the sweetness.

Add 1 tablespoon soaked raisins, chopped almond, cashew nuts and coconut. Mix well.

Take a jar or bowl. Place chopped apple and pomegranate seeds in the jar. Pour dry fruits mixed and coconut milk soaked oats over the fruits. Cover and shake the jar and keep it in the refrigerator for overnight.

Next day take out the jar.

Top with some more chopped apple and pomegranate seeds. You can add the fruits at night but I have added some more over it before serving to retain the crunch of the freshly chopped fruits. If you like you can make it without any fruit,  just increase the amount of dry fruits. Or you can use banana or any other fruits of your choice.

Now top with some dry fruits over it. You can Garnish with dry fruits of your choice. I have used cashew, almond, raisin, walnut and chopped coconut.

Enjoy chilled as your breakfast. Or serve as a dessert.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Eggless Pearl Millet Cashew Almond Honey Cookies / Gluten Free Cookies 


Pearl millet cashew almond honey cookies.

This delicious, soft and chewy cookies are eggless and gluten free. I have used pearl millet or bajra atta to make these cookies.

A perfect treat for your kiddos. You can pack it in their lunch box.

I have already shared Pearl millet sesame oats cookies

Pearl Millet is one of the oldest cultivated crops since pre-historic times and ranks as the sixth most important grain in the world. It is known as Bajra in Hindi, Bengali, Punjabi, Urdu, and Oriya; Kamboo in Tamil and Malyalam; Sajjalu in Telugu, and Bajri in Marathi and Gujarati. It is a cereal crop grown at a very large scale in India.

Pearl millet is gluten-free and is most commonly used as a substitute for people with gluten allergy. 

It contains most of the Vitamin-B and is rich in other minerals such as iron, magnesium, calcium, phosphorus, manganese, potassium, copper, zinc, and chromium. It is known to have the highest levels of potassium, calcium, and iron amongst other cereal crops.

Source

This post is going to be a part of #Foodiemonday bloghop theme is #Millet.

My contribution is this super yummy and healthy pearl millet cashew almond cookies.

I have used less sugar and ghee or clarified butter in it. Honey, cardamom and cinnamon makes the cookies superbly delicious.

Recipe 


Pearl millet flour or bajra atta – 1 cup 

Baking powder – 1/2 teaspoon 

Baking soda – 1/4 teaspoon 

Cardamom powder – 1/2 teaspoon 

Cinnamon powder – 1/2 teaspoon 

Ghee or clarified butter – 1/4 cup 

Almond – 1/4 cup 

Cashew nuts – 1/4 cup 

Desiccated coconut – 1/4 cup 

Powdered sugar – 1/4 cup 

Honey – 3 tablespoon 

Tutti frutti or choco chips – 1/4 heaped cup

Method 


Preheat the oven at 180° for 10 minutes.

Grease or line a baking tray with parchment paper or aluminium foil. 

Grind almond and cashew nuts. Make a fine powder.

In a bowl mix pearl millet flour, ground cashew and almond, baking powder, soda, desiccated coconut, cardamom powder and cinnamon powder.

In a large bowl cream powdered sugar and ghee or clarified butter. You can also use unsalted butter if you like. Add honey and beat well. Add all the dry ingredients and tutti frutti. You can use chocolate chips instead of tutti frutti.

Don’t knead much. Just combine everything.

Take one tablespoon dough and make a smooth ball. Flatten with your palm. Press gently.

Arrange the cookies on the baking tray 1 inch apart.

Bake in preheated oven at 180 ° for 10 – 12 minutes or until the edges becomes brown. Every oven takes different time so keep an eye after 10 minutes. 

The cookies will be soft when hot so let them cool down completely. After cooling cookies will be crisp.

Enjoy the delicious gluten free cookies with your tea, coffee or milk.

Or keep in a airtight container for later use.

Happy baking 😊

I would love to hear from you. Please share your thoughts and suggestions in comment. 

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Savoury Rasgulla Korma 

Savoury rasgulla korma.

Yes, you heard right, it is savoury rasgulla. We know that rasgulla is a famous sweet of Bengal and Odisha.

But today I am sharing this famous rasgulla with a twist. I have made these rasgulla in salted water instead of sugar syrup. And dip them in a very delicious and flavourful gravy. The taste is awesome.

A perfect party side dish. Or make it for your sudden guests,if you have milk in your refrigerator.

Or you have some store bought rasgulla in your fridge and no one wants to eat? No problem just squeeze them and dip them in hot water. Squeeze again and dip in the gravy. Easy isn’t it 😀

Now include it with your other paneer dishes like matar paneer, shahi paneer or Kadhahi paneer etc.

Try and add this in your festive menu. I am sure everyone will love this delicious and flavourful curry.

Recipe 



Milk – 1 litre

Vinegar – 2 tablespoon

Salt – 1 teaspoon
Water – 3 cup

Onion – 2 chopped

Garlic – 3-4 cloves

Ginger – 1/2 inch piece

Tomato – 2 large chopped

Almond – 8-9 soaked and peeled

Cashew nuts – 8-9 soaked

Green chillies – 2-3

Green cardamom – 2-3

Cloves – 3

Cinnamon – 1 inch piece

Mace or javitri – 1 string

Star anis – a small piece, optional

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Kashmiri red chilli powder – 2 teaspoon

Coconut milk – 1 cup

Water – 1 cup

Salt to taste

Chopped cilantro to garnish

Method 


Heat the milk in a heavy bottom pan. When it starts to boil add 2 tablespoon vinegar and stir. Milk will be curdle. If require add little more vinegar. When the whey or water and paneer separate from the milk, strain the paneer or cottage cheese with a muslin cloth. Hang it for an hour.

After an hour mash the paneer with your palm. Knead it well with the heel of your palm until the paneer becomes smooth and little greasy. Knead it for at least 10 minutes.

Make small balls with it. You can make 10-12 small balls. There should be no cracks on the balls.

Heat 3 cup water with 1 teaspoon salt in a wide pan. When the water comes to rolling boil slide the paneer balls in it.

Cover and cook for 15 minutes. Remove from heat.

Let it cool down.

Grind onions garlic and ginger.

Separately grind tomatoes, green chilli, cardamom cinnamon, cloves, mace, soaked and peeled almond, soaked cashew nuts and star anis. Star anis has very strong flavour so take a small piece. If you don’t have star anis omit it.

Make a smooth paste.

Heat oil in a pan. Add onion, garlic and ginger paste. Fry till oil leaves the sides.

Now add tomato, whole spices, green chilli, almond and cashew nuts paste.

Add salt, cumin powder coriander powder, turmeric powder and Kashmiri chilli powder. Saute until oil leaves the sides.

Add coconut milk and water.

When it starts to boil add the paneer or cottage cheese balls or savoury rasgulla.

Cover and cook for 10 minutes on low flame. Stir gently to avoid the rasgullas break.

Switch off the flame.

Garnish with chopped cilantro.

Serve with steamed rice, roti or Indian flat bread, paratha, puri, pulao, fried rice or any bread of your choice.

Enjoy the rich, delicious and flavourful savoury rasgulla korma.
I would love to hear from you. Please share your thoughts and suggestions in comment.

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Kewra Flavoured Eggless Sugarless Almond Saffron Pistachio Whole Wheat Flour Muffins 


Kewra flavoured eggless sugarless almond Saffron pistachio muffins.

Yes, presenting a healthy and delicious muffins recipe today. Muffins with whole wheat flour and no sugar no butter at all. A perfect dessert for diet conscious people.

I have used organic jaggery powder in it.

You can get some more muffins recipes here

Watermelon muffins

Fruity muffins

Cheesy savoury muffins 

Eggless orange muffins with chocolate inside

Its a basic recipe. You can make it with refined flour and sugar too. Measurements will be the same. Add tutti fruity, candied cherries or any dry fruits of your choice.
You can omit milk powder if you want. Use mashed cottage cheese or paneer or khoya/mawa or dried milk instead. In that case increase the amount of jaggery powder 1 to 2 spoon. If you don’t have jaggery powder you can use brown sugar or powdered sugar too.

If you don’t like kewra flavour you can use any other flavours like rose, vanilla or add 1/2 teaspoon cardamom or cinnamon powder. Choice is yours.

I have served it with chocolate sauce.

I am sending this post to our 99th #Foodiemonday bloghop #flowerrecipes theme. I have chosen kewra.

Kewra water is an extract distilled from the aromatic flower of the pandanus plants. Its mainly used in South Asian cuisine. This essence is a transparent liquid, similar to rose water. Kewra jal or water can be substitute with kewra essence which is more concentrated.

Recipe 
Wholewheat flour – 1 cup

Almond – 1/4 heaped cup

Organic jaggery powder – 1/2 cup

Baking powder – 1/2 teaspoon

Baking soda – 1/2 teaspoon

Flax seed powder – 1 tablespoon

Milk powder – 1/4 cup

Milk – 3/4 cup

Vinegar – 1/2 tablespoon

Oil – 1/4 cup

Pistachio – 1 – 2 tablespoon + to sprinkle

Saffron thread – 1/4 teaspoon

Kewra water  – 1/4 teaspoon

Method 


Preheat the oven at 180° for 10 minutes.

Grease or line the muffins tray or cup cake moulds.

Grind the almonds with skin.

In a bowl mix whole wheat flour, almonds powder, fax seed powder, milk powder, baking powder and soda. Mix well and keep aside.

You can use refined flour or 1/2 flour 1/2 oats powder instead of whole wheat flour. If you don’t want to add milk powder substitute with khoya/mawa or dried milk or mashed cottage cheese or paneer. In that case you have to increase the amount of jaggery powder.

In a large bowl mix jaggery powder, saffron, 1/2 cup milk, vinegar, oil and kewra water. Beat until jaggery powder dissolved completely.

If you want you can use brown sugar or powdered sugar instead of jaggery powder.

Add the dry ingredients. Mix well. Make a lump free batter. Add more milk if require. Batter should be thick but flowing.

Fold in chopped pistachios. You can use chocolate chips, tutti fruity or any dry fruits of your choice.

Fill the moulds 3/4 full.

Bake at 180° for 20 – 25 minutes. Or until the toothpick comes out clean.

Every oven takes different time so check after 20 minutes.

Serve with tea, coffee or a glass of milk.

Drizzle chocolate sauce and enjoy……

I would love to hear from you. If you like the recipe please leave some words in comment.

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Gazpacho Or Cold Soup 

Gazpacho 

In this hot weather we want some no cook dishes, right? 😀

Yes we enjoy smoothies, cooler, mojito and different types of fruit juice and mocktails in this season. 

Now what about some refreshing  chilled, yummy and healthy soup made of raw vegetables and fruits. Nothing is better than a bowl of gazpacho in summer. Some crisp toast and a bowl of chilled no cook soup, perfect dinner for summer. 

Gazpacho is a Spanish cold soup made of raw vegetables.

You can get one more cold soup recipe here.

Our this week’s 91st #Foodiemonday bloghop theme is #20minutes recipes. My contribution is this chilled, refreshing, healthy and yummy gazpacho. 

If you have all the ingredients in your pantry  you can make it in a jiffy. Just chop and blend. Keep it in refrigerator and serve chilled or add some ice cubes. 

Instead of sugar I have used grapes and watermelon. Fruits made the soup delicious and healthy. And both are easily available in this season. I have used almonds to give a creamy texture. 



Recipe 



Chopped tomatoes – 3 cup 

Cucumber – 1 small peeled and chopped 

Onion – 1 small chopped 

Garlic – 1 clove chopped 

Capsicum – 1 small chopped 

Seedless watermelon cubes – 1/4 cup 

Grapes – 1/4 cup

Chopped cilantro – 1/4 cup

Vinegar or lemon juice  – 2 tablespoon 

Almonds – 1/4 cup soaked and peeled 

Olive oil – 1 tablespoon, optional 

Salt and pepper to taste 

Chopped tomato, cucumber, onion and cilantro for garnishing



Method 


Taste the chopped cucumber. It shouldn’t be bitter. 

Combine all the ingredients. Blend in a mixer grinder. 

I have made it smooth but you can keep it little coarse if you like. 

I have used vinegar, you can use lemon juice too if you don’t like vinegar. 

Taste and adjust salt, pepper and vinegar or lemon juice if require. Drizzle olive oil. I didn’t. 

Garnish with chopped cilantro, tomato, cucumber and lemon wedges. 

Keep in refrigerator and serve chilled. Or you can add some ice cubes if you want to serve it immediately. 

Serve with crisp toast. 

Enjoy the delicious, refreshing and chilled gazpacho or cold soup.

Matar Kofta Or Green Peas Dumplings In Gravy 


Matar kofta.

Green peas dumplings in rich tomato based gravy. One more no onion garlic recipe.

Matar or green peas are easily available in this season. And nutritious low calorie green peas are rich source of vitamins, minerals, antioxidant and folic acid.

We use this to make different dishes like nimona etc. And it mix well with all the other vegetables.

You can make delicious stuffing with it for kachodi, paratha etc. Mix it with potato, cauliflower or any other vegetables it makes the taste better.

This post is going to be a part of 74th #Foodiemonday bloghop theme #Peas.

My contribution is this peas or matar kofta. Delicious spicy peas dumplings in rich tangy tomato based gravy. I have made it without onion garlic but you can use onion garlic if you like. I have already shared some no onion garlic recipe earlier.

These peas dumplings with gravy goes well with pulao, paratha, roti or Indian flat bread. Tomato based gravy is flavoured with cardamom, cinnamon, cloves and mace. And almonds gives the gravy a creamy texture. I didn’t use cream in it but you can use If you like.

Recipe 


For kofta or dumplings 


Grean peas – 1 & 1/2 cup

Ginger – 1/2 inch piece

Green chilli – 1 – 2

Cumin – 1/2 teaspoon

Mustard oil – 2 tablespoon

Hing or asafetida – a pinch

Cumin powder – 1 teaspoon

Garam masala powder – 1/4 teaspoon optional

Salt to taste

Sugar – 1/4 teaspoon

Oil for shallow fry or deep fry

Rice flour – 2 tablespoon for binding

For gravy 


Tomato – 3 medium

Ginger – 1 inch piece

Green chilli – 1 – 2
Almonds – 12

Cardamom – 3

Cinnamon – a Small stick

Cloves – 3

Mace or javitri – 1 string

salt to taste

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Kashmiri red chilli powder – 1 tablespoon

Turmeric powder – 1/2 teaspoon

Garam masala powder – 1/4 teaspoon

 

Method 



Grind the green peas with green chilli and ginger.

Heat 2 tablespoon mustard oil in a nonstick pan. Add cumin seeds and let it crackle, add the hing or asafetida. Now add the ground mixture with salt, sugar and dry spices. Mix and saute till the mixture dried up completely and raw smell goes away.

You can add 1 chopped dry red chilli if you like it hot. I usually add red chilli when I make it for kachodi stuffing. Yes you can use this mixture as a stuffing for kachodi or paratha too.

 

 

received_1248085911904154.jpeg
Photo credit Divya Rai

 

 

Taste and adjust the seasoning.

Let the mixture cool down. Add 2 tablespoon rice flour and mix well. You can use besan/chickpea flour or corn flour or refined flour/maida too  instead of rice flour. Make small balls out of it.

Fry the balls. I have shallow fried but you can deep fry too. Or use your appe pan to fry it in very little oil.

We don’t have to make them brown just fry them lightly.

Keep the fried balls aside.

For gravy soak the almonds in hot water or microwave with little water for 2 minutes. You can use cashew nuts if you like. Peel and grind with tomatoes, green chilli, ginger, cardamom, cloves, cinnamon and mace or javitri. Make a smooth paste.

Heat oil in a pan. Add the ground paste. Saute till oil leaves the sides. Add salt and all the dry spices. Mix well. Saute till oil leaves the sides.
If you are using onion and garlic boil 1 chopped onion and 3 – 4 garlic. Grind to make a smooth paste. And fry in oil before adding tomato paste.

Add water to make a thick gravy. When it starts to boil reduce the flame. Cook on low flame for 7 – 8 minutes. Stir occasionally.

You can add 1 – 2 tablespoon cream at this stage. I didn’t.

Arrange the balls on a serving bowl. Pour the hot gravy over it.

Serve hot with pulao, puri, paratha or roti or Indian flat bread.