Sunday 23 September 2018

{Recipe}Homemade Tandoori Chicken

Tandoori Chicken is a dish prepared by roasting chicken marinated in yogurt and other spices in a Tandoor (a cylindrical clay oven).But these days you can also grill the chicken on grill pan or can also barbecued.As per a history it is a most popular dish originated in Indian subcontinent and has become most desired dish in other parts of the world too.


The preparation of tandoori chicken involves marination of chicken in hung yogurt and with other spices like turmeric,chili powder along with other few spices which is listed in ingredients section.The marinated chicken is then placed on skewers and cooked in tandoor which is heated by using wood or charcoal giving chicken smokey flavour. To achieve similar result at our regular kitchen  we can roast the chicken on grill pan or on barbecue.


Tandoori chicken is loved by every one and so here is the simple homemade recipe which you and try and enjoy with your folks.

So lets begin with the detailed preparation of Homemade Tandoori Chicken.

Servings 4
Total Time :6 hours
Cooking Time : 30 Min to 45 Min
Author : Ispolina Silveira


Ingredients
4 Chicken Tangdi (Chicken Leg piece)
2 Tablespoon hung curd
1 Table spoon ginger-garlic past
2 Tsp spoon chili powder
1 Tsp spoon Turmeric powder
2 Table spoon Garam masala
1 Lemon juice
Salt
Oil and butter for frying

Method

1. Clean and cut the Chicken leg piece/Tangdi. Give nice cuts over the Tangdi so the masala nicely soaked inside.

2. Add yogurt, ginger-garlic paste, lemon juice, salt, chili powder, garam masala, turmeric powder. Mix all the ingredients well and thoroughly massage the masala into the cuts of chicken leg piece. Allow the chicken to marinate for 4 to 5 hours or at least minimum of  30 min.


3. Add oil and little butter on pan, once heated place the marinated Tangdi piece and fry well.


4. Once butter gets melted, add the chicken piece to the heated pan.


5. Fry the chicken on all sides until it gets dark brown color. Make sure pieces are little burnt so that you get tandoori flavour.


6. You can serve the Tandoori with Mint yogurt and some fresh shredded cabbage, carrots and beetroot..



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Sunday 26 August 2018

{Recipe}Goan Crab Masala

Today's recipe is simple Goan Crab Masala. Its a semi coconut based gravy with few spices. Good as a side dish or as a dip with pao/bread. The coarsely ground coconut based masala beautifully coats the crabs and its fun to mess your fingers and enjoy crabs.


If you are a crab freak like me you can also check for other crab recipes posted on my blog  Pepper Garlic Crab Stir fry,Crab Xacuti,Crab xec-xec,Rava/semolina Fried Crabs.

Last but not the least "All the recipes have their own distinct flavour and taste". 

Ingredients
1/2 Kilo Gram Crabs
1 Cup grated coconut
2 onions chopped
1 Inch ginger
5 Flakes of Garlic
2 Table spoon chili powder
1/2 Tsp turmeric powder
1 Table spoon coriander powder
1/2 Tsp Cumin Powder
1 Tsp Garam Masala powder
1 Small ball of tamarind( soak and keep aside)
1/2 Cup Green coriander for garnish
Salt as per taste
Oil

Method
1. Clean and wash the crabs. Add salt and turmeric powder and keep aside.


2. Grind together,coconut,ginger,garlic and all the powdered spices to a fine paste.


3. In a pan add oil, once heated up add chopped onions fry well till translucent. Then add tamarind paste and crabs, followed by a good  toss. Cover and cook the crabs for 5 min.


4. After five minutes add the ground fine masala of coconut. Mix the masala well and let it cook again for more 5-10 min.


5. Again give a good stir and allow it cook for more 10 minutes or until the crab is cooked. Once crab masala done its ready to serve with steamed  rice or with pao.


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Monday 20 August 2018

{Recipe}Fiery Chicken drumstick fry

Fiery Chicken Fry is evolved from the recipe Harissa Chicken fry Harissa is a blend of peppers,olive oil and spices. Its is used as base for many curries and for marinating meats or veggies in middle eastern countries. In Fiery chicken recipe you will see me using dried chilies instead of fresh red chilies, along with few spices and ground into fine paste. Fiery chicken should taste good when barbecued. However, my recipe is method shallow fry on grill pan.

Its an awesome starter along with the glass of cocktail. The chili paste once burned converts to caramelized coating over the chicken that's the magic of kashmiri chilies.

Servings 4-5
Author :Ispolina Silveira
Total Preparation Time : 2-4 hrs
Total Cooking time : 30 min

Ingredients
6 Leg pieces
6 Red chilies
10 Large garlic flakes
3 Dried bay leaves
1/2 Tsp pepper corns
1/2 Cup olive oil
1 Lemon
1/2 Tsp sugar
Salt as per taste

Method
1. Take the chicken drums sticks, wash and towel dry.Then give nice cut, apply salt and keep aside.

2. For the fiery paste first soak red kashmiri chilies in hot water for about 15-20 min. Then drain the water from chilies grind the chilies along with garlic flakes, pepper corns, bay leaf, olive oil.

                                                

3. Apply the ground paste to the chicken drumsticks.


4. Also squeeze lemon juice followed by by a super mix. Allow to marinate for overnight or maximum of 4 hours.

5. Shallow fry the chicken drums on grill pan until nicely cooked. Slow cooking best cooking for meat.

6. The fiery chicken ready to spice up your palate and enjoy the juicy chicken fry.


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Saturday 21 July 2018

{Recipe}Goan Mackerel Cutlets/Bangde Almona

The most common fish cutlets found in Goan kitchens. Common dish out of common fish, Mackerel Cutlets or locally called Bangde Almona the best appetizer for parties and other family gatherings.


In my blog you will also find Tuna and King Fish Cutlets where preparation and procedure remains the same but Mackerels cutlets tastes fabulous. 
Bangde Almona preparation is very simple and also involves minimal time.These cutlets are very handy snacks, Hungry? Just place few hot cutlets between the soft pao along with shredded cabbage salad, every bite will be most memorable ones. Most of the goan dishes always taste better the next day after reheating, same goes for these Almonas. Enjoy Bangde Almona as snacks or side dish based on your tummy demand :)

Nothing better than my papa purchasing Mackerels & I getting busy with deboning of the mackerels, mixed with our Goan Green Masala and finely chopped onion. Then round up and shallow fry. There's no quick & easy snack as fish cutlets. So lets begin preparation of Bangde Almona.

Servings -20
Cuisine-Goan
Author-Ispolina Silveira
Preparation Time :45 min
Cooking Time :10 min

Ingredients
6 Fresh Mackerels
1/2 Tsp Salt
1/2 Tsp Turmeric
2 Eggs
1 Cup Rava/Semolina
Oil for frying
Goan Toddy Vinegar(for grinding)
2 Table spoon of Goan Green Masala

YouTube Video with Step wise preparation .



Step Wise Method
1.Take around six mackerels and was well.Just remove the head part and keep aside.
2.Place the cleaned mackerels in deep pan or kadai,add little water ,salt, turmeric and cook on medium flame for about 10 to 15 min.
3. Debone the mackerels and smash well.
4.Add green masala and fried onions and mix well all ingredients well.
5.Then take the mackerel mixture on your palm and shape into round cutlets.Dip into beaten egg and then coat into semolina.Place the roundels on a plate and keep aside.
6.Then place a flat pan and shallow fry the cutlets till light golden brown.It might take around 10 min for each batch to fry.
7.Fried cutlets place it on kitchen towel to observe excess oil.
8.The tasty cutlets are ready.Serve hot as snacks or as i said earlier the place it between pao or slice bread and enjoy yummy sandwich.
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Thursday 4 January 2018

{Recipe}Peppery and Tangy Prawn Fry


Peppery and Tangy Prawn fry is simple prawn fry recipe using homemade ginger garlic paste,fresh pepper corns crushed and with lots of lemon juice and rice flour for coating which gives the prawns crispy crunch when taking a bite.
In Goa Prawns dishes are prepared in different ways few already on my blog like starting from Rava/Semolina coated Prawns Fry,Goan Prawn Curry recipe,{Recipe}Prawn Balchao (Goan Prawn pickle),Goan Prawns and Clams pulao /Sungta ani Tisreyancho Pulao,Prawns Recheado fry,Prawn Rissois (Goan Authentic Dish) and there are many more which i am yet to post.Today lets begin with peppery and tangy prawn fry and don't forget to give a try.

Servings 5-6
Cuisine -Goan
Author Ispolina Silveira
Total Preparation Time :30 min 
Total Cooking time : 15 min

Ingredients

20 Large Prawns/Shrimps
2 Table spoon Ginger/Garlic paste(homemade fresh)
2 Table spoon Fresh Pepper corn crushed
1 Large Lemon Juice
1 Tsp Turmeric powder
Salt as per taste
1 Tablespoon of rice flour just for crisp
Oil for shallow fry

Method

1)First take the prawns and just cut their extra legs and the black thread which is on back of prawn.Remove the shell if required or you can use with shell.
2)Wash well and then apply the above ingredients that is ginger/garlic, turmeric,salt,pepper crushed ,lemon and rice flour.Mix all well and allow to marinate for 15 min.
3)Then add oil and once heated well fry the prawns till nicely cooked.
4)Serve hot with your daily rice ,fish curry or just enjoy as starters.Its just yum.
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