I had made Paneer Lasooni a while back and was pretty happy with the outcome. So when I got an order for Chicken Lasooni, I went ahead and said yes even though I had never made it before.
This version adapted from the paneer recipe seems to have been well received as have made it multiple times for orders and so now it finds a place on the blog too. Plus I needed an excuse to showcase my new logo and the new pan too.
Marinate for 4 hrs
750 gm chicken
1 tsp ginger garlic paste
1 cup hung curd
1 tsp red chilli powder
1 tbsp coriander powder
1/4 tsp Garam masala
1/4 tsp haldi
1 tbsp red chilli paste
1.Marinate the chicken for minimum 4 hrs or overnight.
2. Either grill the chicken with the marinade in the oven or pan fry it and keep aside. (The residue liquid can be stored to flavour rice)
1 tsp Jeera
2 Choti elaichi
3 cubed onions
5 cubed tomatoes
12 garlic flakes
1 tbsp coriander powder
1 tsp turmeric
1 tsp chilli powder
5 dried Kashmiri chilli
500 ml water
1. Heat oil, Sautee all the ingredients for a few minutes by adding them one by one.
2. Once mixed well add the water and cover and cook for 15 mins or till the tomatoes are soft and water is slightly absorbed.
3. Cool and make a fine paste in the mixer.
1 tsp Jeera
1.5 ginger julienned
2-3 green chillies chopped.1 onion chopped
1/2 cup garlic chopped
1/2 cup curd
1 tsp Garam Masala
1 tsp kasuri methi
3 tsp fresh cream
1 tbsp butter
1. Heat oil in a pan, add the jeera.
2. When it sizzles add the onion, garlic, ginger and chillies. Sauté till it’s golden brown.
3. Add the masala paste and mix well. Fry for few minutes.
4. Add the curd, salt, garam masala powder and kasuri methi. Mix well. Let it cook for a bit till it leaves oil.
5. Check and adjust seasoning and add the pre cooked chicken.
6. Add the cream and mix.
7. Add the butter and garnish with coriander leaves.
It’s been a while since I made some soup, have been waiting to try this one but I just seemed to be missing some or the other ingredients.
Today finally made this hearty wholesome soup. Perfect for someone on a diet or wanting to stick to a healthy diet. It’s a meal by itself and pairing it with some warm bread will have your dinner sorted.
INGREDIENTS 4 tomatoes 1 onion 8 garlic 1 potato 1/4 cup cabbage 1/2 carrot 1/4 cup macaroni 2 tbsp celery (optional) 2 tsp fresh basil (optional) Salt 4 cups water 1 tbsp mixed Italian herbs Juice of half a lime Olive oil
Boil tomatoes till the skin splits. Peel the skin and puree the tomatoes.
Finely dice the onion, garlic, potato, cabbage, celery and carrot.
Saute the onion and garlic in some olive oil till pink.
Add the carrots and potatoes and sautee for a few minutes.
Add the cabbage and celery and sautee for a few minutes.
Add the tomato paste, water and macaroni and bring it to a boil.
Add salt, seasoning and pepper (optional) and cook covered on a sim.
Once the macaroni and veggies are cooked but still have a bite to them squeeze some lime and adjust seasoning.
This year, we did not keep Ganpati due to certain personal reasons and I was missing the festivities big time. Every year mom makes the chana dal sabudana payasam but this year since I was doing all the cooking, decided to try the vermicelli one which we call Semai Da payasa.
I have never liked kheer much and usually refuse when offered but in the past couple of years have started loving the one made by my friend Alifya. I specifically made this version because of that. Enjoyed it to the core
1.5 cup fine vermicelli 1.5 cup full fat milk (boiled and cooled) 1 cup sugar 1/4 cup ghee Handful slivered almonds Handful chopped pistachios 1 tsp cardamom powder Pinch of saffron soaked in few tsps of warm milk
Roast the vermicelli in ghee till it gets a nice golden colour. Ensure its even so use a big vessel ot roast in batches.
Add the almonds and pistachios towards the end of the roasting session and fry them off well. U can add other nuts or died fruit too.
Warm the milk and add the sugar and elaichi allowing it to dissolve. Adjust the sugar as per taste. U can add little at a time to adjust the sweetness as per your preference.
Add this sweet milk to the vermicelli and mix gently. Allow to cook till you see the ghee float on top.
Add the saffron and give it a mix. Adjust consistency by adding more milk if too thick.
I normally make bhindi just 2-3 ways – Stuffed with masala, simple sautee masala with potatoes or a South Indian curry style. I like my bhindi cooked well, no soft mushy ones for me.
My daughter was after my life to make geeli bhindi as her friend used to get to school. I would just roll my eyes at her request till I finally gave in. I remembered a video shared in our foodie group and hunted it down, it was from a channel called Shane E Delhi and decided to make an adaptation.
I wanted to pair it was a nice roti or naan and made this soft naan under the guidance of Ameya. Quite a good combination and approved by the geeli bhindi lovers. Yes I ate it without rolling my eyes and that says a lot.
I love hoarding crockery and when I finally got some new ones after a long time, I was waiting for an occasion to showcase them.
We are vegetarian for 13 days as my Dad passed away recently and I keep trying to keep the food interesting for the kids. Searched for a new Paneer recipe and found and interesting video by Chef Sanjyot Keer.
The final dish Paneer Lasooni was lapped away happily by all at home. Definite add on in my menu.