Thursday, 31 December 2015

Recipe of the day: Chicken Popcorn



Hello lovely foodies! How are you all? I’m fine in this winter season; as winter is my favorite season! Today is the last day of 2015. I’m so busy in planning for the long weekend! Before some days, I learn a new recipe, which I will cook for the evening tea tomorrow. I’m going to share the recipe, you also can try it; it’s really awesome!


Chicken Popcorn




Ingredients

  1. Chicken (boneless):                500 grams
  2. Black pepper powder:             1 tsp
  3. Corn flour:                             1/2 cup
  4. Eggs:                                      1-2
  5. Lemon juice:                           1 tbsp
  6. Chili powder (if you like):        2 tsp Red
  7. Maida (all-purpose flour):       1/2 cup
  8. Cooking Oil:                            for deep frying
  9. Salt:                                       to taste

Method:

 

Before Fry



    • Wash chicken and cut into small pieces.
    • Put the chicken in a bowl and season with salt, red chilli powder, black pepper powder, lemon juice and mix well. Marinate in the fridge for few hours.
    • In a dish, take ½ cup corn flour, ½ all-purpose flour (maida), and combine them together. Add little salt and red chilli powder, mix and keep aside.
    •   Whisk 1 or 2 eggs in a bowl and keep aside.
    • In another tray, add all-purpose flour and put in the chicken pieces and coat well with the maida flour.
    • Take the coated chicken pieces and drop them in the egg mixture and coat them well.
    • Take pieces of chicken and coat them with the flours, mixed with corn flour and spices. Remove and shift them into a colander and toss them to remove the excess flour. 
     
    • Heat oil in a pan on medium heat and when the oil gets hot, add the chicken pieces and deep fry till they get nice and crispy. The chicken pieces should get slight golden in colour.
    • Remove, drain oil and serve hot with tomato ketchup.



    Tuesday, 15 December 2015

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    Saturday, 28 November 2015

    Recipe of the day: Chicken-Do-Pyaza

    Hello foodies! It’s a long time, I’m with you! Actually, I was very busy in various festivals in last 3 weeks! Well, today I want to share a special recipe, which I have made for my brothers in Bhai Phonta (Bhai Dooj).
    It is a South-Asian curry dish. It is prepared with a large amount of onions, both cooked in the curry and as a garnish. Onions are added at two stages during cooking, hence the name ("two onions"). The dish usually contains a meat, usually Beef, chicken, Lamb, mutton, or shrimp; however, it can also be prepared in a vegetarian style. According to the legend, the dish was created when a courtier of Mughal emperor Akbar, Mullah Do Piaza, accidentally added a large quantity of onions to a dish.
    Yes, you are guessed it right! It is – Chicken-Do-Pyaza! Let’s go for it…………

    Chicken-Do-Pyaza

     

    Ingredients:

     

    1. Chicken (boneless or leg pieces):-     500gm.
      Onion (cubed):                                   1piece
    2. Onion (finely chopped):-                    1piece
    3. Green Chili (finely chopped): -           1 tablespoon
    4. Garlic paste: -                                    1 tablespoon
    5. Ginger paste:                                     1 tablespoon
    6. Tomato (slice in 4 pieces):-                1/2 piece
    7. Bay leaves: -                                       2 pieces
    8. Turmeric Powder: -                             1/2 teaspoon
    9. Coriander Powder: -                            1 teaspoon
    10. Kashmiri red Chili Powder: -                1 teaspoon
    11. *Garam Mashala (Crushed):-               1 tablespoon
    12. Garam Mashala Powder: -                     1 teaspoon
    13. Cooking Oil: -                                       1/2 Cup
    14. Lemon Juice:                                        ¼ cup
    15. Sugar:                                                  ¼ teaspoon
    16. Salt: -                                                   to taste
    17. Beresta (fried onion):-                          1/2cup 



     

    *Garam Mashala (Fresh)

    1.      Cinnamon sticks: -                                  2 pieces
    2.     Cloves: -                                                 5-6 pieces
    3.     Green cardamoms: -                               3-4 pieces

    Process



    1. Wash the chicken before cooking.
    2. Marinate the chicken with Salt, sugar, turmeric powder, Kashmiri red chili powder and coriander powder and keep it aside for at least 30 min.
    3. Full heat the oil in a heavy bottom pan. Pour in the bay leaves and fresh garam mashala and fry till it smells.
    4. Add sliced onion in it and fried till it become golden.
    5. Add the ginger paste, garlic paste and tomato and cook it for 3-4 min.
    6.  Now, add the marinated chicken and mix very well.
    7. Cover with a lid and cook on low heat for few (at least 7-8) minutes till the chicken half-cooked.
    8. Take off the lid and add the cubed onions, sliced green chilies and the lemon juice in it and mix well. Cover it again and cook again for 4-5 min.
    9. Take it off the flame and add the garam mashala powder when the chicken well cooked.
    10. Garnish with Beresta.
    11. Serve hot with Paratha, Roti, Polao or whatever you like!
     



    Saturday, 17 October 2015

    Recipe of the day: Navaratri Spacial: Roasted Cauliflower in Bengali Style



    Hello foodies! First of all – many god wishes to all of you for Durga Puja and Navaratri! Hope you all are enjoying a lot in this festive season with your family! In Bengal, Durga Puja is started from the sixth day of Navaratri, called Sashti. New wears, colorful Pandals and of course, soooo many delicious dishes are the heart of this festival! We make so many authentic dishes in home during Durga Puja. I promise you that I will share some of them after!

    Today, I’m going to share a recipe, that I learnt from my mother. I usually cook it for any special occasion and it is a must have in any day during Durga Puja in my home! Try once, I think you will love it…….

    Roasted Cauliflower in Bengali Style



    Ingredients


    1. Cauliflower:                           1 (big)
    2. Tomato (diced):                     1/2 cup
    3. Ginger Paste:                         1 teaspoon
    4. Cashew nut Paste:                  3 tablespoons
    5. Curd:                                      1/3 cup
    6. Cumin Powder:                        1/3 tablespoon
    7. Coriander Powder:                  1/3 tablespoon
    8. Turmeric Powder:                   1/3 tablespoon
    9. Kashmiri Red Chili Powder:     ½ tablespoon
    10. Garam Mashala powder:          1/2 teaspoon
    11. Cumin Seeds:                          1/3 teaspoon
    12. Bay Leaf:                                2
    13. Ghee or Refine Oil:                 to cook
    14. Sugar:                                     1/2 teaspoon
    15. Salt:                                        to taste

     

    Method


    • Separate each flower from the cauliflower. Wash very well and keep them aside.
     

     
    • Mix the cashew paste, curd and a pinch of salt to make a smooth paste. Keep it aside.
    • Mix the turmeric, coriander, cumin and kashmiri chili powder with a pinch of salt and water to make a smooth paste and keep it aside, too.
    • Heat ghee/oil in a kadai. Add the cauliflowers in it. Add salt and ¼ teaspoon of turmeric powder. Fry it for 1-2 min. Remember, cauliflowers remain whitish and don’t let them golden or brown. Keep the cauliflowers in another utensil.
    • In the same oil, add the bay leaves and cumin seeds one by one in it and fry it until it becomes brown.
    • After 1-2 min. add the ginger paste and fry for 1 min.
    • Now, add the tomatoes and let it cook till it starts oozing water.
    • Add the paste of turmeric, coriander, cumin and kashmiri chili powder, salt and sugar in it and mix very well. Cook for 3-4 min.
    • When the oil become separate from the gravy, add little of water, the cauliflowers, the paste of cashew and curd and mix very well. Cook for 3-5 minutes until the oil separates from the gravy.
    • Sprinkle some little of water on it and cover the utensil to cook for 5 min.
    • Off the gas, when the cauliflowers become cooked and add the garam mashala powder. Cover it again for 4-5 min.
    • Serve hot with Roti or Paratha or Puri or smoked rice.
     
     

       *You can add green peas in it.
     **You can add chili powder in it if you need some hot taste!