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Malabar Chicken Curry is a dish from Kerala in South India. Maximum of South Indian people loves this dish. This is a deliciously aromatic curry cooked in a spicy coconut gravy.

Malabar Chicken Curry : Preparation Time- 20 Minutes , Cooking Time – 30 Minutes

Malabar Chicken Curry- Ingredients
  1. Olive Oil- 2 Tbsp
  2. Chopped Shallots – 5-6
  3. Skinless and boneless chicken breasts (Curry cut) – 500gms
  4. Ground Coriander- 1 Tbsp
  5. Turmeric- 1/2 Tbsp
  6. Red Chilli Powder- 1/2 Tbsp
  7. Salt – To Taste

For the spice Paste

  1. Cinnamon Stick- 3 to 4
  2. Bay Leaves – 2 Cloves – 2
  3. Black Peppercorns – 4
  4. Freshly grated coconut- 500gm
  5. Fresh root ginger (peeled) – 2 to 3
  6. Garlic Cloves- 4

For Tempering

  1. Olive Oil- 1 Tsp
  2. Brown Mustard Seeds- 1/2 Ttsp
  3. Green Chillies- 2
How to make Malabar Chicken Curry?
  1. Prepare the spice paste. Heat a frying pan on medium heat and add the cinnamon stick, bay leaves, cloves and black peppercorns. Roast and toss them gently for about a minute until you can smell the fragrance of the spices. Transfer to the blender and grind it to a fine powder.
  2. Add the coconut, ginger and garlic and 200 ml of water to mix it to a thick paste.
  3. Heat the oil in a large frying pan, add the shallots and fry it till it gets soft.
  4. Add the chicken pieces and cook for 6 minutes till it turns white.
  5. Add the ground coriander, turmeric, chilli powder and salt and mix it well along with the spice paste. Plus add 400ml of boiled water and cook for 15 minutes till the chicken is cooked.
  6. Next, for tempering, heat a small frying pan and add the oil. Add a few of the mustard seeds;  once it has a crackling sound add the remaining mustard seeds along with green chillies & fry it for two minutes. Pour the mixture over the chicken curry and cook for four minutes.
  7. Garnish with curry leaves and serve hot with basmati rice/ pulao.

Check out our other recipes – here

The post Malabar Chicken Curry Recipe appeared first on Gastronomically Yours.

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Missi Masala Roti is gram flour (besan) flat bread which is a Punjabi speciality and mostly made during winters in tandoor / tawa.

Recipe Contributor – Corporate Executive Chef Sunil Soni , Total Cooking Time – 3 to 5 Minutes

Missi Masala Roti – Ingredients
  1. Besan – – 500gms
  2. Salt- to taste
  3. Shahi Jeera- 05gms
  4. Chopped Onions -60gms
  5. Crushed Green Chillies-20gms
  6. Chopped Dhania-10gms
  7. Anar Dana Crushed -05gms
  8. Oil- 60 ml
  9. Water- little
How to make Missi Masala Roti?
  1. Mix all the above ingredients in besan oil and water.
  2. Now add oil slowly mixing it evenly in besan. Rub it gently to mix oil in besan evenly and thoroughly.
  3. Next, add little water to make a semi hard dough.
  4. Divide it into small balls, flatten them and cook it in oven/ tandoor/ iron griddle.
  5. Lastly, brush with butter.

Accompaniments- Serve with curd and dal
Utensils- Tawa

About Corporate Executive Chef Sunil Soni

  • Chef Sunil Soni was born and brought up in New Delhi, and did his initial culinary training at Taj Hotel.
  • Chef Soni has written in numerous magazines and newspapers both in India the including India, Kuwait, Kenya, Seychelles and USA. He is a prolific writer and comes up with relevant articles, ahead of times about food.
  • Check out Chef Sunil Soni Recipes- here .

The post Missi Masala Roti appeared first on Gastronomically Yours.

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Chettinad Chicken has all the flavours of a rich, luxurious curry but uses very little oil. Black peppercorns stimulate digestion and are said to be carminative, meaning that they help prevent the formation of intestinal gas. It is the South Indian state of Tamil Nadu, where most dishes are eaten with rice.

Preparation Time – 15 Minutes, Marinating – 10 Minutes, Cooking Time – 30 Minutes

Chettinad Chicken – Ingredients
  1. 500g skinless and boneless chicken pieces
  2. 2 tbsp Olive Oil
  3. 2.5cm piece of Cinnamon Stick
  4. 4 Green cardamoms
  5. 2 Cloves
  6. 1 Onion Chopped
  7. 7-10 Curry Patta
  8. 2 chopped tomatoes
  9. 1/2 tsp Turmeric
  10. A few washed and chopped coriander leaves
  • Green Cardamom
  • Boneless Chicken
  • Cinnamon Stick
  • Chopped Tomatoes
  • Turmeric
  • Curry Patta
Chettinad Chicken- Spice Paste Ingredients
  1. Ingredients – For the spice paste
  2. 3 dried red chillies (stalks removed)
  3. 1 tsp Fennel Seeds
  4. 1/2 tsp Cumin seeds
  5. 2 tsp Peeled and grated fresh root ginger
  6. 5-6 Chopped garlic gloves
  7. 2tbsp Unsweetened desiccated or frozen grated coconut
How to make Chettinad Chicken?
  1. Make the spice paste and heat a pan on medium heat. Add the red chillies, peppercorns, cumin and fennel seeds and roast for a couple of minutes. Remove from the heat and leave to cool.
  2. Transfer them to a blender and grind to a medium-fine powder. Add the ginger, garlic and coconut and grind to a paste.
  3. Place the chicken pieces in a bowl, add the spice paste and mix well. Cover and place in the fridge for 10 minutes.
  4. Heat the oil in a large saucepan on medium heat and add the cinnamon, cardamoms and cloves. Mix it for 40 seconds til the spices release their fragrance.
  5. Add the onion and the curry patta, and fry for 5-7 minutes until the onion is golden brown.
  6. Add the marinated chicken and turmeric and saute for 10 minutes, adding 4 tbsp of water.
  7. Cover with a lid and cook on a medium to low heat til Cover with a lid and cook on a medium to low heat until the chicken is cooked.the chicken is cooked.
  8. Garnish with coriander leaves and serve with plain rice.

Check out our other recipes here – Recipes

The post Chettinad Chicken Recipe appeared first on Gastronomically Yours.

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Apple Halwa can be served cold, or warm during the winter months. It can also be used as the base for a spiced apple oat crumble. Peel the apples just before cooking them to avoid discolouration.

Apple Halwa- Ingredients
  1. 2Tbsp Ghee
  2. 1 Kg apples (preferred to weigh the apples before peeling), peeled, cored and chopped
  3. 1/4 Tsp Ground Cinnamon
  4. 1 Tsp Vanilla Extract
  5. 2Tbsp Caster Sugar
  6. 3Tbsp Ground Almonds
How to make Apple Halwa?
  1. Heat a pan on medium heat and add the ghee or butter.
  2. Tip in the apple pieces and saute for 10-15 minutes until the apples are soft. Mash them and continue sauteing until the mixture becomes quick thick.
  3. Add the cinnamon, vanilla and sugar and mix it well! Add the almonds and mix well for 2 minutes. Continue to stir and cook until the mixture starts to come away from the sides of the pan.
  4. Remove from the heat and serve warm, or leave to cool, then cut into squares or shape into balls.
  5. Apple Halwa can be covered and stored in the fridge for 3-5 days.

Recipe Contributor- Damodar Seth

Check out or other recipes here – click here

The post Apple Halwa Recipe appeared first on Gastronomically Yours.

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Chicken Vindaloo comes from the region of Goa and includes both dried red chillies and chilli powder. Chillies are high in Vitamin C and other compounds that act as powerful antioxidants to protect health. You could replace the chilli powder with a teaspoon of lemon juice to make a less spicy curry.

Preparation Time – 25 Minutes, Marinating Time 2 Hours, Cooking Time – 25 Minutes

Chicken Vindaloo – Ingredients
  1. 10 Black Peppercorns
  2. 6 Cloves4 Green Cardamoms
  3. 1 Cumin Seeds
  4. 1 Black Or brown mustard seeds
  5. 6 Garlic Cloves
  6. 1 chopped Onion
  7. 2 chopped  Dried red chillies
  8.  Half tsp Tumeric
  9. Half Ground cinnamon
  10. 2 tbsp Malt vinegar
  11. 1 tsp Tomato puree
  12. 5cm piece of fresh root ginger, peeled and coarsely chopped
  13. 500gm skinless and boneless chicken breasts, cut into bite-sized pieces
  14. 3tbsp Groundnut oil
  • Black Mustard Seeds
  • Blackpepper Corns
  • Use Dry Red Chilies
  • Garlic Cloves
  • Boneless Chicken Breast
  • Tomato Puree
  • Turmeric
How to cook Chicken Vindaloo
  • Heat a frying pan on a medium heat. Add the peppercorns, cardamoms, cloves , cumins and mustard seeds and roast, shakinh the pan occasionally, untill you can smell the aroma of spices. watch carefully so they do not burn.Tip the spices on to a plate and leave to cool completely. Use the mixer and grind to a medium to coarse powder .
  • Put the ginger, garlic, onion, dried chillies, turmeric, cinnamon, chili powder. If using vinegar and tomato puree into a blender, add the ground spice mixture and blend to a coarse thick paste.
  • Put the chicken in a large non-metalic bowl, add the spice paste and mix thoroughly. Cover the bowl with cling film and place in the fridge for at least 2 hours or overnight.
  • Heat the oil in a large saucepan with a tight fitting lid. Add the chicken and fry for 10 minutes, untill all the pieces are lightly brown. Meanwhile boil 375ml of water.
  • Pour the boiling water into the saucepan and bring back to the boil. Reduce the heat, cover and simmer for 15-20 minutes until the chicken is tender. Serve hot with plain basmati rice.

Recipe Contributor – Sam Mathew

To know more about Goan Cuisine, visit this link – Goan Cuisine

Check out our other recipes at this link – Recipes

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A perfect starter to any dinner party, these chicken drumsticks are soft and succulent. This chicken Tangri Bhawan recipe has chicken drumsticks marinated in a flavoursome paste and cheese. Check out the recipe below.

Tangri Bhawan- Ingredients
  • Chicken Tangri (Drumsticks) – 1.5 kg
  • Minced Chicken- 1.5 kg
  • Chicken Tangri (Drumsticks)
  • Chicken Minced
Tangri Bhawan- Stuffing
  • Ghee/Oil – 250 gms
  • Ginger Garlic Paste- 20 gms
  • Black Jeera – 1tsp
  • Salt/Pepper Powder – to taste
  • Chopped Dhania & Green Chillies- 150gms
  • Cottage Cheese – 100 gms
  • Garam Masala Powder- 1 Tsp
  • Cashew nuts – 10 gms
  • Saffron- pinch
Tangri Bhawan- Marination
  • Processed Cheese – 30gms
  • Ginger Garlic Paste -15gms
  • Curd -50gms
  • Cream- 100 ml
  • Salt/Pepper Powder – to taste
  • Garam Masala- 1/2 tsp
  • Mint Chutney – 150 gms
  • Cottage Cheese
  • Garam Masala Powder
  • Ginger Garlic Paste
  • Chopped Green Chilies
  • Chopped Dhania
How to make Tangri Bhawan? Method


Chicken Drumsticks- Clean the drumsticks and make a hole in it along with the bone, sprinkle little salt and pepper.

Stuffing
  • Heat the ghee/oil in a pan, put black jeera and add Ginger Garlic paste. After 2-3 minutes add chicken minced, salt pepper powder and garam masala powder.
  • Cook the mixture till the moisture is reduced, add chopped dhania and green chillies. Remove it from the fire, cook it and add saffron and chopped cashew nuts in it.
  • Grate the cottage cheese and mixed it with the cooked minced.
  • Stuff with mixture into the chicken drumsticks and keep aside.
Marination
  • Grate the cheese, add Ginger Garlic Paste, and cream. Mix all the ingredients well and add salt, pepper powder and garam masala powder.
  • Now dip the stuffed chicken drumsticks into the marination and leave it for about 2-3 hours. Roast it in the tandoor on slow fire.
Accompaniment

Serve hot with the mint dip.
Utencils- Seekh(Skewer), kadhai, laddle.

About Corporate Executive Chef- Sunil Soni
  • Chef Sunil Soni was born and brought up in New Delhi, and did his initial culinary training at Taj Hotel.
  • Chef Soni has written in numerous magazines and newspapers both in India the including India, Kuwait, Kenya, Seychelles and USA. He is a prolific writer and comes up with relevant articles, ahead of times about food.
  • Click here to know more about Corporate Executive Chef Sunil Soni.

Ingredients Photo Source- Unsplash, Pixabay

The post Tangri Bhawan Recipe appeared first on Gastronomically Yours.

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Mangoes which are still unripe and green are peeled, sliced and then dried in the sun. Then grind into a powder, known as Aamchur. The powder is rich in Vitamin C and cures digestion. This spice imparts a sour fruity note and works well in dry fish dishes such as this light stir-fry.

Fish With Peppers Ingredients
  • 2tsp ground coriander
  • 1 tsp ground cumin
  • 1tsp aamchur. (Use MDH’s Aamchur)
  • 1/2 tsp chilli powder
  • 2tsp peeled and grated fish fillet and cut into small pieces.
  • 2tbsp sunflower oil
  • 1 chopped onion
  • 3 tbsp cornflour
  • 1 chopped red, green and yellow pepper
  • 1 chopped tomato
  • A few washed and chopped coriander leaves
  • 3 Varieties of Bell Pepper
  • Fish Fillet
  • Chopped Onion
  • Aamchur Powder
Fish With Peppers Preparation
  • In a small bowl, mix the ground coriander, cumin, aamchur, chilli powder and ginger.
  • Coat the fish with spice mixture and set aside for 10 minutes.
  • Heat a frying pan on medium heat and add one tablespoon of the oil. Add the onion and fry for five minutes until translucent. Remove from the pan and set aside.
  • Put the cornflour in a shadow dish and add the fish, turning it to coat it in the cornflour.
  • Add the remaining 1 tablespoon of oil to the pan on low heat. Add the fish and cook for 5-7 minutes until lightly golden. Remove the fish and set aside.
  • Turn up the heat, add the peppers to the pan and stir-fry for two minutes. Mix the onion and the fish and toss gently.
  • Garnish with the tomato and coriander leaves. Serve hot with chapatis.

Recipe Contributor- Gaurav Sen , Check out his Coriander Chicken recipe

The post Fish With Peppers And Aamchur appeared first on Gastronomically Yours.

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About Mango Cheese Chooza

A perfect feast for a dinner party! Mango Cheese Chooza is a delicious chicken recipe.

Ingredients

Chicken Breast-10 
Clear Chicken Stock- 1L
Clarified Butter- 100 gm 
Onion Paste – 15gm 
Garlic Paste- 15 gm
Yogurt– 100 gm
Mango Puree- 50 gm 
Green Chili Chopped- 10gm 
Coriander Powder- 5 gm 
Fenugreek (Kasturi Methi)- 5 gm
Salt to taste 
Green Cardamom powder-3gm
Kewra Water- 1 to 2 drops 
Almonds – 100 gm

  • Onion Paste
  • Chicken Breast
  • Mango Puree
  • Fenugreek(Kasturi Methi)

Ingredients for Stuffing 

Cheddar Cheese- 100 gm 
Raisins – 25 gm Cashewnut- 15 gm 
Green chili chopped- 5 
Green Cardamom powder – 1/4 tsp
Chopped cilantro – 1 bunch

Method

Clean Chicken breast, remove the skin bone, trim, wash and pat dry. Place the breast pieces one at a time between two clean foils sheets and flatten with a bat ensuring that meat is not and at same time shape is retained.

Stuffing & Marination

Put all ingredients in a bowl, mix well & divide into ten equal portions. Place a portion of the stuffing at a narrow end of each breast and roll tightly to make paupiettes. Marinate with ginger garlic, yoghurt, lemon juice, cheddar cheese, mango puree and fenugreek.

Roasting

Grease a roasting tray with butter and arrange the breast with the loose ends touching the bottom of the plate. Pour Chicken stock and roast in preheated oven until it turns evenly light golden. Remove pieces and pass stock through a fine mesh soup strainer and reserve for gravy.

Gravy

Blanch almond in boiling water for three minutes, drain, cool, peel and out in blander with 50 ml water to make smooth paste. Put yogurt and mango puree bowl, green chili coriander, salt and whisk to homogenize.

Cooking

Heat clarified butter in a pan, add onion paste and saute until it turns soft add ginger garlic paste and stir until onions are translucent and glossy. Remove pan from heat, stir in yoghurt mixture. Return pan to the range until specks of fat begin to appear on the surface. Add almond paste, cook for a minute and add reserve stock and let it reach boiling temperature. Reduce the heat, cover pan & simmer, occasionally stirring until gravy is of a thin sauce consistency. Now add chicken pieces and simmer, occasionally stirring for 3 minutes. Sprinkle cardamom, mix, add kewra, stir and remove and adjust the seasoning. Garnish with almonds and cilantro.

About- Corporate Executive Chef- Sunil Soni

Chef Sunil Soni was born and brought up in New Delhi, and did his initial culinary training at Taj Hotel.

Always keen on travelling and exploring different cuisines he went to Singapore early in his career and learned oriental cuisine. Later on his experience in Kuwait brought him closer to middle-Eastern cuisine. He setup Bukhara restaurant in Kuwait which became a popular place for both locals as well Indians to eat. It was well received in press too. He spent time as an Oriental chef in Kenya in mid-nineties before going to Kuwait.

Chef Soni has always been intrigued by the royal cuisine of Awadh and revived it in USA. He explored the rich history, culture and tradition. While in USA his biryani techniques were featured in a short film produced in collaboration with Boston University,,MA. He was featured in a famous TV show ‘Phantom Gourmet’ in Boston USA. His restaurants were consistently Zagat rated for set up years and featured in as ‘Best of Boston’ frequently.

He returned to India and joined Clark group of hotels as their Corporate ExecutiveChef. He is the Vice president of Fenn Trust and has been a judge in the highly acclaimed media show “Go cheese – Indian Chef Awards at the national level.

Chef Soni has written in numerous magazines and newspapers both in India the including India, Kuwait, Kenya, Seychelles and USA. He is a prolific writer and comes up with relevant articles, ahead of times about food. Lately, after being in the industry (both India and overseas) for more than 30 years, he has been parting his expertise as a consultant to various culinary institutions and has been an advisor to Abdul-Aziz Fama, His Excellency, Prince of Saudi Arabia. He has shown interest in Vedic cooking which is a hot topic in the culinary world. He will soon be starting a chain of restaurants in MiddleEast in collaboration.

The post Mango Cheese Chooza appeared first on Gastronomically Yours.

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