MAlvani Chicken a Goan Recipe

Did you guys heard about Malvani Cuisine ? Malvani cuisine is the main cuisine of Concan region of Goa and Maharastra. Malvani Cuisine is mix of Maharstrian and Goan food. Malvan is a small city of Sindhudurg district on the west coast of Maharashtra. (info from WIKIPEDIA). Malvani cuisine is famous for using varieties of coconut (fried, paste or grated) and lots of dry whole spices. I tasted Malvani Cuisine first time in Pune long time back but still I remember the smell of the dish.

As I told before I love to do experiment with my chicken so last night I prepared some MALVANI CHICKEN. A very old and authentic way they used to cook the chicken and specialty of the dish is lots of spices. I made a special Malvani masala which is the key ingredient of the dish. Try it you will fall in love with the dish.

Preparation time: 15 mint.

Cooking time: 40 mints.

Ingredients:

1.Chicken 500 gm.

2.One large onion (half chopped half diced).

3.One large chopped tomato.

5.Ginger, Garlic, Green chili and Coriander leaves paste: Half cup.

6.Half cup grated coconut.

7.Turemric powder, Kashmiri red chili powder (one tea spoon of each item).

8.One tea spoon garam masala powder.

9.Salt and sugar as per taste.

10.Oil for cooking.

For Malavani Masala:

1.One tea spoon Corainder seeds, 2 to 3 dry red chili, One tea spoon mustard seeds, Half tea spoon fennel seeds, Half tea spoon shah jeera, Small piece of dry turmeric, One cinnamon stick, One star anise, 2 green 2 black cardamom, few saffron stands. pinch of asofoeita.

For making masala:

Add phew drop of oil in a pan and slowly add all the spices one by one except red chili and coriander seeds, Let it become cool now put everything in a grinder and add dry red chili and coriander seeds and make a nice powder with this. Your Malvani Masala is ready keeping it in an air tight box if you make more.

Process:

Wash and clean the chicken pieces nicely now marinate the chicken with half of the ginger garlic green chili coriander paste,  half tea spoon of turmeric powder, Half tea spoon of Kashmiri red chili powder, Half of the Malvani Masala, Half tea spoon garam masala and some salt for about 1 hr.

Now in a grinder add half of the diced onion, half chopped tomato, grated coconut and rest of the ginger garlic chili paste and make a paste with that but avoid grinding completely. (Leave some zest).

Now add some oil in a pan and add all the rest of the spices (turmeric, red chli malvani and garam masala) and stir for some time now add the onion coconut paste and cook it till the masala become dry completely and keep it aside.

Now take one vessel and add some oil when the oil become hot add the chopped onion and cook till the onion become transparent now add the chopped tomato and cook for few mints.

Now add the marinated chicken pieces and cook for some time then add the some sugar and slowly add the fried onion coconut and masala mix into the vessel and mix well, Cook for 5 to 7 mints.

Now add enough water and some salt and sprinkle some chopped coriander leaves and cook it with a lid for 15 to 18 mint.

Turn of the gas and serve your Aromatic MALVANI CHICKEN with some Home made roti.

MAlvani Chicken a Goan Recipe

Did you guys heard about Malvani Cuisine ? Malvani cuisine is the main cuisine of Concan region of Goa and Maharastra. Malvani Cuisine is mix of Maharstrian and Goan food. Malvan is a small city of Sindhudurg district on the west coast of Maharashtra. (info from WIKIPEDIA). Malvani cuisine is famous for using varieties of coconut (fried, paste or grated) and lots of dry whole spices. I tasted Malvani Cuisine first time in Pune long time back but still I remember the smell of the dish.

As I told before I love to do experiment with my chicken so last night I prepared some MALVANI CHICKEN. A very old and authentic way they used to cook the chicken and specialty of the dish is lots of spices. I made a special Malvani masala which is the key ingredient of the dish. Try it you will fall in love with the dish.

Preparation time: 15 mint.

Cooking time: 40 mints.

Ingredients:

1.Chicken 500 gm.

2.One large onion (half chopped half diced).

3.One large chopped tomato.

5.Ginger, Garlic, Green chili and Coriander leaves paste: Half cup.

6.Half cup grated coconut.

7.Turemric powder, Kashmiri red chili powder (one tea spoon of each item).

8.One tea spoon garam masala powder.

9.Salt and sugar as per taste.

10.Oil for cooking.

For Malavani Masala:

1.One tea spoon Corainder seeds, 2 to 3 dry red chili, One tea spoon mustard seeds, Half tea spoon fennel seeds, Half tea spoon shah jeera, Small piece of dry turmeric, One cinnamon stick, One star anise, 2 green 2 black cardamom, few saffron stands. pinch of asofoeita.

For making masala:

Add phew drop of oil in a pan and slowly add all the spices one by one except red chili and coriander seeds, Let it become cool now put everything in a grinder and add dry red chili and coriander seeds and make a nice powder with this. Your Malvani Masala is ready keeping it in an air tight box if you make more.

Process:

Wash and clean the chicken pieces nicely now marinate the chicken with half of the ginger garlic green chili coriander paste,  half tea spoon of turmeric powder, Half tea spoon of Kashmiri red chili powder, Half of the Malvani Masala, Half tea spoon garam masala and some salt for about 1 hr.

Now in a grinder add half of the diced onion, half chopped tomato, grated coconut and rest of the ginger garlic chili paste and make a paste with that but avoid grinding completely. (Leave some zest).

Now add some oil in a pan and add all the rest of the spices (turmeric, red chli malvani and garam masala) and stir for some time now add the onion coconut paste and cook it till the masala become dry completely and keep it aside.

Now take one vessel and add some oil when the oil become hot add the chopped onion and cook till the onion become transparent now add the chopped tomato and cook for few mints.

Now add the marinated chicken pieces and cook for some time then add the some sugar and slowly add the fried onion coconut and masala mix into the vessel and mix well, Cook for 5 to 7 mints.

Now add enough water and some salt and sprinkle some chopped coriander leaves and cook it with a lid for 15 to 18 mint.

Turn of the gas and serve your Aromatic MALVANI CHICKEN with some Home made roti.

Aamer Misti Aachar Or Raw Mango Sweet Pickle Maa Special

In summer season the most awaited fruit is Mango for all of us. And definitely in both form Raw and Ripe Mango. Raw mango whenever we think about this the first thing used to come in our mind is Pickle and Chutney. And I think with Mango we can make so many different types of Pickle. Some pickles are sweet and some pickles are sour. But in every way they are just mouthwatering.

My maa used to make so many types of pickle and among all of them my favorite one is Sweet Raw Mango Pickle with shell. Basically she learnt the recipe from my grandmother.  The basic ingredients are Raw Mango with shell, and jagerry. And if you keep the pickle in a glass bottle then you can keep this for long. Sweet pickle is more popular in West Bengal rather than the other part of India. If you are a pickle lover then you are sure going to love this. 

Preparation time: 15 mints.
Cooking time: 40 to 50 mints.

Ingredients:
1.Raw mango: 1kg.
2.Jaggery or Jhola Gur: 1 kg.
3.Sugar: 500 gm.
4.One tea spoon turmeric powder.
5.One tea spoon fenugreek seeds, One tea spoon Fennel seeds.
6.Half tea spoon salt.
7.Three to four table spoon mustard oil.
8.Two dry red chili.

Process:

Slice the raw mangoes with the shell not too thin not to thick.

Now boil the mango slices (switch off the gas when the water start boiling), keep it aside till it become cool and dry completely. 

Now sprinkle some salt and turmeric powder into the mangoes.

Dry roast and grind the fenugreek seeds and fennel seeds, keep it aside.

Now add the mustard oil in a big vessel and slowly fry the mango pieces (few at a time). Keep it aside.

After frying all the mangoes add the dry red chilies into the vessel and slowly add the jaggery in liquid form or Jhola Gur into the vessel and cook till it become sticky. Then add the sugar and cook till it become sticky too.

Now add the fried mango pieces and stir continuously till the mango pieces become mixed nicely and the jaggery stick nicely to the mango pieces.

Now add the dry roasted fenugreek and fennel seeds and stir for some time.

Now spread the pickle in a plate and keep it in sunlight for few days, and finally keep the pickle in a glass bottle for better taste.

Aamer Misti Aachar Or Raw Mango Sweet Pickle Maa Special

In summer season the most awaited fruit is Mango for all of us. And definitely in both form Raw and Ripe Mango. Raw mango whenever we think about this the first thing used to come in our mind is Pickle and Chutney. And I think with Mango we can make so many different types of Pickle. Some pickles are sweet and some pickles are sour. But in every way they are just mouthwatering.

My maa used to make so many types of pickle and among all of them my favorite one is Sweet Raw Mango Pickle with shell. Basically she learnt the recipe from my grandmother.  The basic ingredients are Raw Mango with shell, and jagerry. And if you keep the pickle in a glass bottle then you can keep this for long. Sweet pickle is more popular in West Bengal rather than the other part of India. If you are a pickle lover then you are sure going to love this. 

Preparation time: 15 mints.
Cooking time: 40 to 50 mints.

Ingredients:
1.Raw mango: 1kg.
2.Jaggery or Jhola Gur: 1 kg.
3.Sugar: 500 gm.
4.One tea spoon turmeric powder.
5.One tea spoon fenugreek seeds, One tea spoon Fennel seeds.
6.Half tea spoon salt.
7.Three to four table spoon mustard oil.
8.Two dry red chili.

Process:

Slice the raw mangoes with the shell not too thin not to thick.

Now boil the mango slices (switch off the gas when the water start boiling), keep it aside till it become cool and dry completely. 

Now sprinkle some salt and turmeric powder into the mangoes.

Dry roast and grind the fenugreek seeds and fennel seeds, keep it aside.

Now add the mustard oil in a big vessel and slowly fry the mango pieces (few at a time). Keep it aside.

After frying all the mangoes add the dry red chilies into the vessel and slowly add the jaggery in liquid form or Jhola Gur into the vessel and cook till it become sticky. Then add the sugar and cook till it become sticky too.

Now add the fried mango pieces and stir continuously till the mango pieces become mixed nicely and the jaggery stick nicely to the mango pieces.

Now add the dry roasted fenugreek and fennel seeds and stir for some time.

Now spread the pickle in a plate and keep it in sunlight for few days, and finally keep the pickle in a glass bottle for better taste.

Cabbage Wrapped Prawns.

Few combinations I really never think before but after tasting it I feel why I didn’t I make it before. Yesterday I made one prawn dish and what was the key ingredient any idea! It’s Cabbage. I found the recipe from a famous Bengali magazine. It’s call CABBAGE WRAPPED PRAWN. An easy but very tasty one, I made few changes according to my knowledge.

This dish is really a good choice for my husband because he really doesn’t like to have cabbage but in this way he will love to have that. For kids also this one is a good item. Within 20 mints you can make this awesome dish for your guests.

Preparation time: 10 mints.
Cooking time: 20 mints.

Ingredients:
1.Small size prawns: 500 gm.
2.One cup finely chopped cabbage.
3.One medium size chopped green bell pepper.
4.One cup chopped green onion.
5.One small chopped tomato.
6.Two to three chopped garlic.
7.Two tea spoon coriander leaves paste.
8.One tea spoon green chili paste.
9.Four big size cabbage leave.
10.One tea spoon vinegar.
11.One tea spoon tomato puree, One tea spoon chili sauce.
12.One tea spoon Kashmiri chili powder, Pinh of chaat masala.
13.Salt and sugar as per taste.
14.Sunflower oil for cooking.

Process:

Marinate the prawns with vinegar for few mints.

Now lightly boiled the cabbage leaves and keep it aside.

Now take one wide pan and add some oil slowly add the chopped garlic. Next add the prawns and saute for some time.

Now slowly add one by one the chopped cabbage, tomato, green onion, green pepper and cook in high heat.

Now add the tomato puree, chili sauce, coriander leaves paste and green chili paste and mix nicely.

Now add some salt and sugar and cook for another few mints. Switch off the gas and keep it aside.

Now put two spoon of prawn mixture in every cabbage leave and tie with the thread. 

Now add some oil in a pan and slowly fry the wrapped cabbage in medium heat till both the side turn little brown.

Serve hot with plain rice or polao.

Cabbage Wrapped Prawns.

Few combinations I really never think before but after tasting it I feel why I didn’t I make it before. Yesterday I made one prawn dish and what was the key ingredient any idea! It’s Cabbage. I found the recipe from a famous Bengali magazine. It’s call CABBAGE WRAPPED PRAWN. An easy but very tasty one, I made few changes according to my knowledge.

This dish is really a good choice for my husband because he really doesn’t like to have cabbage but in this way he will love to have that. For kids also this one is a good item. Within 20 mints you can make this awesome dish for your guests.

Preparation time: 10 mints.
Cooking time: 20 mints.

Ingredients:
1.Small size prawns: 500 gm.
2.One cup finely chopped cabbage.
3.One medium size chopped green bell pepper.
4.One cup chopped green onion.
5.One small chopped tomato.
6.Two to three chopped garlic.
7.Two tea spoon coriander leaves paste.
8.One tea spoon green chili paste.
9.Four big size cabbage leave.
10.One tea spoon vinegar.
11.One tea spoon tomato puree, One tea spoon chili sauce.
12.One tea spoon Kashmiri chili powder, Pinh of chaat masala.
13.Salt and sugar as per taste.
14.Sunflower oil for cooking.

Process:

Marinate the prawns with vinegar for few mints.

Now lightly boiled the cabbage leaves and keep it aside.

Now take one wide pan and add some oil slowly add the chopped garlic. Next add the prawns and saute for some time.

Now slowly add one by one the chopped cabbage, tomato, green onion, green pepper and cook in high heat.

Now add the tomato puree, chili sauce, coriander leaves paste and green chili paste and mix nicely.

Now add some salt and sugar and cook for another few mints. Switch off the gas and keep it aside.

Now put two spoon of prawn mixture in every cabbage leave and tie with the thread. 

Now add some oil in a pan and slowly fry the wrapped cabbage in medium heat till both the side turn little brown.

Serve hot with plain rice or polao.

Tiler Naru or Sesame Seeds and Jaggery Laddu

At one point of time our cooking knowledge might come to an end but our mothers knowledge is like never ending. So every time I am really surprised with her perfect way of cooking. I think we all have the same kind of experience. 

Last few weeks I am really enjoying my vacation with lots of good food. So I thought I will post some recipe from my mother’s kitchen, so better start with a sweet dish. We all know about sesame seeds and we used to make so many items where we use sesame seeds but in Bengal there is a famous homemade sweet  call TILER NARU or SESAME SEEDS AND JAGGERY LADDU. A very easy but difficult one because if you can't cook it properly then you can't roll them like Laddu. 

Preparation time: 5 mint.
Cooking time:30 mints.

Ingredients:
1.White Sesame Seeds: 500 gm.
2.Jaggery: 500 gm (in liquid form).
3.Granule sugar: 100 gm.
4.Pinch of crushed cinnamon powder.

Process:
Dry roast the sesame seeds for mew mints. And keep it aside.

Now take one big vessel and add little crushed cinnamon powder then add the jaggery and cook it till the jaggery become like gum.

Now add the dry roasted sesame seeds and mix it nicely. Before switch of the gas add the sugar and mix it slowly.

Now before it become cold slowly make some round shape balls with the mixture.  Your TILER NARU is ready keep it in an air tight box and enjoy it till it end know need to refrigerate.  This sweet can beat any other jaggery sweet. 

Tiler Naru or Sesame Seeds and Jaggery Laddu

At one point of time our cooking knowledge might come to an end but our mothers knowledge is like never ending. So every time I am really surprised with her perfect way of cooking. I think we all have the same kind of experience. 

Last few weeks I am really enjoying my vacation with lots of good food. So I thought I will post some recipe from my mother’s kitchen, so better start with a sweet dish. We all know about sesame seeds and we used to make so many items where we use sesame seeds but in Bengal there is a famous homemade sweet  call TILER NARU or SESAME SEEDS AND JAGGERY LADDU. A very easy but difficult one because if you can't cook it properly then you can't roll them like Laddu. 

Preparation time: 5 mint.
Cooking time:30 mints.

Ingredients:
1.White Sesame Seeds: 500 gm.
2.Jaggery: 500 gm (in liquid form).
3.Granule sugar: 100 gm.
4.Pinch of crushed cinnamon powder.

Process:
Dry roast the sesame seeds for mew mints. And keep it aside.

Now take one big vessel and add little crushed cinnamon powder then add the jaggery and cook it till the jaggery become like gum.

Now add the dry roasted sesame seeds and mix it nicely. Before switch of the gas add the sugar and mix it slowly.

Now before it become cold slowly make some round shape balls with the mixture.  Your TILER NARU is ready keep it in an air tight box and enjoy it till it end know need to refrigerate.  This sweet can beat any other jaggery sweet. 

Muglai Chicken

Like me I think all of you have a special corner for MUGLAI DISHES. The pure authentic Muglai dish has a special charm which makes you feel hungry. What I love about the dishes is the aroma and the richness in color which say you the taste. Muglai dishes are very old which specially came from the Mughal’s. Few special ingredients make all muglai dishes very aromatic.

My search for new chicken recipe will never stop and that’s why I love to try different recipes every time. Last night I prepared some MUGLAI CHICKEN for dinner what to say about the dish, perfect taste with a rich look.

Preparation time: 10 mints.
Cooking time: 30 mints.

Ingredients:
1.Chicken : 500 gm.
2.One large sliced onion.
3.One inch ginger, 5 to 6 clove garlic.
4.Two to four green chili.
5.Half cup fresh tomato puree.
6.Two table spoon curd.
7.Half tea spoon turmeric powder, Half tes spoon Kashmiri chili powder, Half tea spoon garam masala powder.
8.Few cumin seeds, Few coriander seeds, Few black pepper corn, One dry red chili, Few clove, Few almonds, Few saffron stands.
9.Salt and sugar as per taste.
10.Oil for cooking.

Process:

Make a smooth paste with ginger, garlic and green chilies with some water.

Now wash and clean the chicken pieces, marinate the chicken with curd, salt, Kashmiri chili powder, turmeric powder, garam masala powder and half of the ginger garlic chili paste and keep it in refrigerator for at least 1 hr.

Now dry roast all no 8 ingredients as mentioned above.

Now take one pan and add some oil slowly fry the sliced onions till they turn brownish, now add rest of the ginger garlic paste and all dry roast spices. Stir for some time and make a fine paste with that.

Now add some more oil in a different vessel and slowly fry the chicken pieces till they turn brownish, and keep it aside.

Now on the same vessel add some more oil and slowly add the onion and spices paste and cook for some time. Now add the fresh tomato puree some salt, sugar and cook till the oil separate.

Now add the fried chicken pieces and mix nicely then cook it slowly in low flame.

Cook for another 5 to 6 mint then add some warm water and cook with a lid for 10 mint in very low flame.

Your MUGLAI CHICKEN is ready serve hot with Roti or Naan.

Muglai Chicken

Like me I think all of you have a special corner for MUGLAI DISHES. The pure authentic Muglai dish has a special charm which makes you feel hungry. What I love about the dishes is the aroma and the richness in color which say you the taste. Muglai dishes are very old which specially came from the Mughal’s. Few special ingredients make all muglai dishes very aromatic.

My search for new chicken recipe will never stop and that’s why I love to try different recipes every time. Last night I prepared some MUGLAI CHICKEN for dinner what to say about the dish, perfect taste with a rich look.

Preparation time: 10 mints.
Cooking time: 30 mints.

Ingredients:
1.Chicken : 500 gm.
2.One large sliced onion.
3.One inch ginger, 5 to 6 clove garlic.
4.Two to four green chili.
5.Half cup fresh tomato puree.
6.Two table spoon curd.
7.Half tea spoon turmeric powder, Half tes spoon Kashmiri chili powder, Half tea spoon garam masala powder.
8.Few cumin seeds, Few coriander seeds, Few black pepper corn, One dry red chili, Few clove, Few almonds, Few saffron stands.
9.Salt and sugar as per taste.
10.Oil for cooking.

Process:

Make a smooth paste with ginger, garlic and green chilies with some water.

Now wash and clean the chicken pieces, marinate the chicken with curd, salt, Kashmiri chili powder, turmeric powder, garam masala powder and half of the ginger garlic chili paste and keep it in refrigerator for at least 1 hr.

Now dry roast all no 8 ingredients as mentioned above.

Now take one pan and add some oil slowly fry the sliced onions till they turn brownish, now add rest of the ginger garlic paste and all dry roast spices. Stir for some time and make a fine paste with that.

Now add some more oil in a different vessel and slowly fry the chicken pieces till they turn brownish, and keep it aside.

Now on the same vessel add some more oil and slowly add the onion and spices paste and cook for some time. Now add the fresh tomato puree some salt, sugar and cook till the oil separate.

Now add the fried chicken pieces and mix nicely then cook it slowly in low flame.

Cook for another 5 to 6 mint then add some warm water and cook with a lid for 10 mint in very low flame.

Your MUGLAI CHICKEN is ready serve hot with Roti or Naan.