I have a food group called Foodies Central and we keep having some activity or the other.
Recently we started a challenge group on WhatsApp where one person mentors a recipe and the others have to follow it.
The Enchilada recipe featured here was mentored by me and received fabulous feedback. It’s an amalgamation of quite a few recipes I already make.
MEXICAN SAUCE 1 big red capsicum 4 tomatoes 4 dry Kashmiri red chilies (Adjust as per spice preference) 10-15 garlic salt Olive oil
1. Chop tomatoes, capsicum, garlic. Big pieces are fine
2. Sauté tomatoes, capsicum, garlic and red chillies together in olive oil in high flame. Keep the flame high and keep mixing.
3. The mix needs to char a bit but be careful not to burn it.
4. Blend it in a mixer with minimum water
ENCHILADA SAUCE 1 bay leaf 1 large onion chopped 15 garlic cloves chopped 10 tomatoes 1/2 readymade tomato purée pkt 1 tbsp dried oregano 1 tbsp coriander powder 1 tsp jeera powder 1/4 TSP cinnamon powder 1/2 tsp red chilli flakes (adjust as per ur spice level) 1tsp smoked paprika (or kashmiri chilli powder) 1/2 TSP sugar salt Olive oil 1 tbsp maida
1. Blanch tomatoesin boiling water till the skin splits.
2. Puree the blanch tomatoes.
3. In a pan, heat olive oil and add the bay leaf, onions and garlic. Sautée to pink
4. Add the tomato, pkt purée, dried herbs, sugar, spices and salt.
5. Cook till tomatoes are soft. Add some maida to thicken the sauce. Adjust seasoning. Let it cool.
INGREDIENTS Enchilada sauce 4 Tortillas ( Tex Mex Salsalito) 1 cup grated Mozzarella cheese (Britannia cheeza) 1/2 cup Boiled rajma 1/4 cup Boiled corn 1/4 cup sauteed bell peppers 500gm boneless chicken / 350gm paneer Mexican sauce Mexican seasoning
METHOD 1. Brush a thin layer of enchiladas sauce on the baking tin/glass bowl
2. Toast the tortillas slightly
3. Lay out the tortilla on a plate, on one side, add the chicken/veggie mix in a line, top with cheese, sprinkle Mexican seasoning. Roll the tortilla. Lay it flat on the tin/bowl with folded side underneath
4. Top with enchilada sauce (should be room temp) and add cheese on top.
5. Bake at 180 for 15 mins till cheese melts 6. If u do not have an oven then place the time on a pan and cover with foil. Place gas on sim and let the cheese melt. Or u can also melt the cheese in a micro (use a micro safe dish)
Finally laid my hands on the Korea chilli paste Gochujang and the first dish I made was this sweet spicy sticky chicken
1kg chicken thighs, cut into bite-sized pieces
3 tbsp light soy sauce 1 tbsp sesame oil 2 tbsp gochujang 1 tbsp honey 1 tbsp finely grated ginger 3 garlic cloves, finely grated grated ½ cup finely chopped spring onions(white) finely grated zest of 1 lemon 1 tsp black sesame seeds ½ tsp chilli flakes ¼ tsp sea salt
1. Preheat oven grill to medium-high. Line a baking tray with foil.
2. Place chicken in a large mixing bowl. Add soy sauce, sesame oil, gochujang, honey, ginger, garlic and spring onions. Mix well. Marinate chicken for 2 hrs
3. Spread chicken out onto lined baking tray. Place under hot oven grill at 200 and cook for 25 minutes, turning half way, or until cooked through. If chicken starts to char or brown too quickly, turn oven grill down.
4. Just before serving toss the chicken on a pan with all the gravy left on the pan, let the sauce get sticky and coat the pieces.
5. In the meantime, mix together lemon zest, sesame seeds and salt.
6. Place chicken on a serving plate and sprinkle with lemon zest mixture. Serve hot.
When you are always looking for some twist in a regular recipe, it’s time to sit in front of the internet and start your research.
I chanced upon this recipe of green masala Irani style kheema by Sanjyot Keer. His recipes are really good so I had to give it a try. It’s completely different from the regular kheema and brings a good twist to the tale. I paired it with homemade Bombay Paav and it was a perfect match made in Heaven
Method 500 gms chicken kheema
Green masala paste 1 cup. Dhania 10 pudina leaves 3-4 palak patta 3-4 green chilli 1 tbsp coriander seeds 4-5 peppercorn 1 tsp jeera 2 green cardamom 1 black cardamom seeds 1 Ice cube Little water
Grind it well to a thick paste
Other Ingredients 1/3 cup oil 5 medium chopped onion 3-4 tbsp gg paste 1/2 cup peas 1/3 cup curd 2 tbsp dhania powder 1/2 tsp red chilli powder 1 tsp jeera powder 1/4 cup dill leaves Hot water appx 300 ml Pinch of garam masala Salt Chopped dhania Butter plus kasturi methi
1 Fry onions till golden brown 2 Then add GG paste fry fro 3-4 mins 3 Add kheema and matar and fry for few mins on high heat 4 Add the green masala paste and mix well 5 In a bowl add curd, dhania, jeera and chilli and mix well 6 Add the masala dahi to the pan , mix well 7 Cook for 5-6 mins till it leaves oil 8 Add dill leaves mix and add hot water, add salt. Cook for 10-15 mins 9 Adjust seasoning and add garam masala and dhania 10 Heat butter add kasturi methi and give tadka
I woke up this morning and realised my blog Vishualfoodie completes 8 years. Started with a gusto only to have dwindled posting over the last few years. But with a guarantee that the recipes on the blog have been loved and made repeatedly not only by me but my many who follow it. Some of the recipes have been a star attraction not only amongst followers families but also some of their business best sellers.
I honestly didn’t have time to cook anything elaborate and suddenly remembered this dish that aroused my curiosity after moving to Hyderabad.
Loose prawns are featured on many local Hyderabad restaurant menus under the Chinese section. It’s one of those Hyderabadi-Chinese inventions like the Apollo fish and the chicken 65. One day I finally decided to order it even though was highly amused by the name Loose Prawns. What a bang on dish. So flavourful and perfect snacky item with a few drinks.
Here is my humble attempt if not authentic attempt at Loose Prawns
Prawns 500 grams. Green chili 3 Ginger 1″ Garlic 10 Corn starch 1 tablespoon. All-purpose flour (Maida) 1 tablespoon. Soy sauce 2 tablespoons. Chili powder 2 tablespoons. Curry leaves 2 springs. Coriander chopped 1 bunch. Sugar 1 pinch. Oil to fry. Salt to taste.
Take a bowl, add prawns, salt, chilli powder, Soy sauce, mix it properly.
Then add all purpose flour, corn starch and mix it. If mix is thick, then add little water.
In a mixer add chopped Ginger & garlic, green chillies, curry leaves, chopped coriander leaves, sugar, salt and make a coarse paste.
Heat oil and deep-fry the prawns.
Heat oil in another pan, add coarse paste (earlier prepared) cook it till moisture is evaporated.
In my hunt for interesting Indian recipes I chanced about this chicken methi malai recipe on a FB group. Keyword search led me to many posts of members vouching for this recipe, and I knew I had to make it.
The dish was rich and delicious with the kids giving a thumbs up to methi too, as long as it’s wrapped around the chicken
1 Bunch Fresh Methi 800 gms chicken 2 onion 1 tomato 2 tsp garlic paste 1 tsp ginger paste 2 green chillies 3-4 dry red chillies 100 gm yoghurt 100 gm cream 1 tbsp whole garam masala( black peppercorns, cardamom, cloves, bay leaves, cinnamon sticks) 1 tsp cumin seeds 1/4 tsp garam masala powder 1 tbsp coriander powder 1 tsp cumin powder 1 tsp chilli powder 1/2 tsp turmeric powder 1/4 tsp crushed black pepper fresh green coriander leaves for garnish salt to taste 100 gm butter/oil
1. Clean wash chicken and keep it in a colander to drain. Pluck leaves of methi and wash it in running water 2-3 times, so all the mud and sand is washed off. Finely slice the onion and tomato.
2. Heat a wok and add Butter/ oil, let it come to temperature. Add whole garam masala, cumin seeds. Saute until oil is aromatic approximately 2 minutes.
3. Add sliced onion and dry red chillies. Fry for 3-5 minutes until onion turn light golden. Add ginger and garlic paste and cook the rawness evaporates.
4. In fried onion add chicken pieces and fry for 5-7 minutes or until chicken is well seared and the chicken is all dried up. Add sliced tomato and it cooks.
5. Add all dry spices, red chilli powder, coriander powder, turmeric powder, cumin powder, crushed black pepper, garam masala powder
6. Cook for 2-3 minutes and then add salt and yoghurt. Cook over high flames until the moisture of yoghurt dries.
7. Add half cup of water, bring it to boil. Reduce the heat cover the wok with the lid and let it simmer for 10-12 minutes until chicken is almost 80% cooked.
8. Add chopped methi (fenugreek leaves) to chicken and stir well. Keep the at medium heat and cook it uncovered until both chicken and methi is cooked.
9. Whipped up the cream with a fork to make it smooth. Pour the cream in methi murgh and gently stir to combine, leave 2 tbsp of cream for later to garnish.
10. Reduce the flame to simmer, cover and cook for 3-4 minutes or until the oil floats on top
11. Transfer in a bowl, garnish with cream and green coriander leaves.
Since my move to Hyderabad, I have been reading about the various specialities that this city has to offer.
I haven’t tasted this dish outside but the name kept attracting me and after much research zeroed in on this recipe. Adapting it to our tastes. My kids say this now is their top Indian gravy and absolutely loved it. Don’t be scared by the colour, it’s finger licking good.
Everyone likes a delicious pasta. Here in India, a very small percentage of the varieties of pasta that are made abroad are reproduced. Am a fan of MasterChef and to see Also cook up such a variety is fascinating.
It’s my dream to make my own pasta from scratch and to also attempt some of Aldos delicious rustic pastas. Until then I dare to try variations in the sauce, mostly the ones that we are exposed to in India.
The varieties of pastas I have attempted are pesto, arrabiata, Alfredo, aglio olio, charred bell pepper, lasagna, stuffed pasta and now this the Mushroom garlic cream sauce.
300 gms boneless chicken Salt Chilli powder/pepper Butter Olive oil 2 chopped onions 10-12 flakes chopped garlic 1 pkt sliced mushrooms 1 small pack of amul fresh cream Half box of amul cheese spread Veggies of your choice – I used broccoli, baby corn Herbs – oregano, basil, parsley, chilli flakes Spaghetti – 250 GM’s
1. Marinate chicken with salt and chilli flakes for about 2 hrs
2. Boil pasta to al dente. Reserve some pasta liquid before straining.
3. Sautee the veggies in olive oil and add the herbs and seasonig. Keep aside
4. Cook the chicken in oil till tender. Keep aside
5. In the same pan add butter, add chopped garlic, onion, saute till translucent
When the client asks for veg sliders and I happily say yes, it’s time to research some recipes as I have never made the veg patty before
I went through some really good burger recipes only to finally make one my Mom tried recently. My sister had raved about it. Made the patty using Ranveer Brars recipe and when my pucca Non vegetarian daughter asked for seconds I knew I had a winner.
I went the extra mile to make the slider buns myself. This is no ordinary burger, it has homemade buns, patty, caramelised onion and a special tomato chutney for the kick.
Vegetable burger patty – from Ranveer Brars site
1 tsp Oil ½ tbsp Butter 2 Green chillies, chopped 12-15 French beans, chopped 1 Carrot, chopped 2-3 large Potato,boiled,mashed ½ tsp Red chilli powder ¼ tsp Garam masala Salt ½ tbsp Ginger Garlic paste 2 tbsp Coriander leaves, chopped
For Batter ½ cup All purpose flour Salt Water as required
For breadcrumbs coating 1 cup fresh Breadcrumbs 2-3 tbsp Poha, powdered in the mixer For Shallow fry Tikki ½ tbsp Oil ½ tbsp Butter
Hyderabad is famous for its Biryani but my pet peeve is that there is never enough meat in it. Most Biryanis I have tasted here are lots of flavoured rice and 4 pieces of meat. I have rarely seen a layered biryani with masala. Don’t get me wrong, I love this style of Biryani as I don’t like too much masala but there is never enough meat to go around and we are always left with loads of rice
So the husband got 2 packets of Biryani when he went to the old city and we finished one packet but only the kids got some mutton pieces. Now we planned to have the second packet today and knew if we didn’t add on to it, then again we would be left having only flavoured rice. I quickly looked up some recipes for dry mutton and decided to attempt Tala Hua Ghosht.
I didn’t particularly follow any recipe, just took the gist of it and made it my way. Not sure if it’s authentic but it is delicious. Dinner with some chilled beer, biryani and Ghosht, sounds perfect.
1 kg boneless mutton
1 tsp turmeric 1 tbsp ginger garlic paste Salt 1 cup water 1/2 cup oil 1 tbsp chilli powder(adjust as per spice preference) 1 tbsp jeera powder 1 tsp garam masala Handful of curry leaves 3-4 green chillies sliced long 7-8 garlic Half lime
1. Put the mutton in the cooker along with turmeric, ginger garlic paste, salt and water. Give it 5-6 whistles (depends on the quality of mutton, should get 90% cooked).
2. Once the whistle drops, open the lid and dry out any excess water.
3. Add oil and fry the mutton on high heat till browned.
4. Add the masalas, chilli, garlic and curry leaves, lower the flame and mix well