Hi all. Today sharing CHICKEN BHOONI which I made out of 3 Chicken Breasts.
Do try it ….. U all are going to love it.

INGREDIENTS:

TO BE USED ACCORDINGLY

CHICKEN BREAST 3 – to be cut into 2 lengthways then into broad strips.
Wash thoroughly and leave in a colander for all the water to drain out.

POTATOES 6 – to be peeled and cut into wedges and soaked in a bowl of water till ready to cook.

TO BE COARSELY GROUND
👇
CHILLIES KASHMIRI – 6
GINGER 1″ piece
GARLIC CLOVES – 15

OIL – sufficient to deep fry the POTATOES.
SALT – accordingly.
TURMERIC pwd – 1 tsp.

TO BE USED FOR GARNISHING
👇
DILL LEAVES/SOA SAAG – first preference
CORIANDER LEAVES – second preference
OPTIONL – third preference 😂🤣🤪👍

Use a little of either one of the TWO.

METHOD:

BOIL SUFFICIENT WATER & ENOUGH SALT IN A PAN. THIS HELPS ADDING SALT TO THE POTATOES. ONCE IT COMES TO A ROLLING BOIL ADD THE POTATO WEDGES AND BOIL FOR 10 MINS (AFTER THE WATER STARTS RE-BOILING WITH THE POTATOES ADDED). REMOVE WITH A SLOTTED SPOON, OR, INTO A COLANDER AND LEAVE TO DRY.

In a KADAI/WOK add sufficient OIL to deep fry the POTATOES till they turn a nice GOLDEN BROWN IN COLOUR. The above METHOD 3/4 cooks the POTATOES and ORDINARILY MAKES EXCELLENT FRIES. (A TIP FOR ALL OF U WHO DIDN’T KNOW, OR MISSED, WHEN SHARED BY ME EARLIER). If you have a health issue or any other issues with using too much OIL 😂🤣 then please revert to my other method …. Use OIL accordingly and fry for 3 – 5 mins on HIGH HEAT then on LOW HEAT covered till done. Don’t forget to keep checking occasionally to prevent them from burning or getting touched.

METHOD:

Empty the excess OIL from the
KADAI/WOK and leave sufficient to continue the cooking of the BHOONI.
Add the CHICKEN PIECES, SALT, a cup of WATER and TURMERIC pwd, give it a good mix and cook on MED/LOW Heat covered till the OIL surfaces. Keep stirring occasionally to prevent it from getting touched when its comes close to the OIL surfacing. When on OIL, check if the CHICKEN is done (if not, add 1/2 cup WATER and continue cooking till the OIL surfaces again). Fry and BROWN lightly then add the COARSELY ground SPICES, give it a good mix till well combined and continue frying on MED/LOW HEAT for 3 mins. Next add the POTATOES, mix till well incorporated and fry for 3-5 mins more. Use a SPATULA and keep lightly mixing and scraping the bottom of the KADAI/WOK releasing the residue. Check the SALT add if required. Lastly add the the ONION RINGS and either of the 2 leaves for garnishing (optional) and turn the STOVE OFF after 3 mins. Keep covered till READY TO EAT.

ENJOY WITH STEAMED RICE, ORDINARY DAL or, ACID/SOUR/KHATA DAL made with ….. RAW MANGO, TAMARIND PULP/PASTE or the JUICE OF A LIME. Also can be enjoyed with Bread & Butter as your meal for DINNER.

UR CHICKEN BHOONI IS READY

ENJOY!!!

Foodie regards,

Rhonda Lackman🍽

Hi all. Today sharing my version of FISH VINDALOO with all of you. I have so many different versions to the making of this DISH which alot of you are aware of. I’ve shared here and earlier with the other groups as well. I normally never add ONIONS, TOMATOES and TAMARIND when I make our authentic
CALCUTTA/KOLKATA VINDALOO. But have improvised on the dish and add ONIONS and WATER at times, when I require a thick gravy. Especially knowing its for the meal itself. If one intends keeping it for a couple of days then ONIONS are a big NO NO.They will spoil. If keeping in the REFRIGERATOR then its fine. I make my VINDALOO minus WATER only in VINEGAR and it never goes OFF!!!

This meal consisted of FISH VINDALOO, POTATO BHARTA, BRINJAL FRY & BEETROOT SALAD. I will be sharing the RECIPE of ONLY the “VINDALOO” with all of you.

INGREDIENTS: USE ACCORDINGLY

BENGAL CARP/KATLA 500 gms – to be cleaned and washed thoroughly then to be marinated with 1/2 tsp TURMERIC pwd and SALT.

YOU CAN USE ANY FISH OF UR CHOICE

VINEGAR – 1 cup – all the SPICES to be soaked in this for an hour.

KASHMIRI CHILLIES 6 – seeds to be removed (optional).
GINGER 1″ – to be chopped.
GARLIC 15 cloves – to be chopped.
WHOLE CORIANDER 1/2 tbsp.
WHOLE CUMIN 1 tsp.
PEPPER CORNS 5-6 (optional).
WHOLE MUSTARD/RAI – 3/4 tbsp.

The SPICES to be strained and ground to
a very fine paste with a dash of VINEGAR and the balance VINEGAR to be retained for further use later.

The ONIONS to be ground separately into a fine paste minus WATER.

OIL & SALT ACCORDINGLY. (Preferably MUSTARD OIL ….. if using make sure to burn well till the raw smell leaves).
GREEN CHILLIES 4-6 ….. (optional) if using, to be slit a bit and kept whole or, cut in two.
SUGAR 1 tbsp.

METHOD:

Heat enough OIL and when hot add the FISH pieces and BROWN lightly on both sides ….. 3 mins on either sides and remove.

In the same OIL add the ground ONIONS and fry till the OIL surfaces. Add 1/4 cup WATER and follow the same procedure. Next add the GROUND SPICES mix till well combined and cook on MED/LOW HEAT till the OIL surfaces. Add 1/4 cup WATER and follow the same procedure. Now add the SUGAR, the retained VINEGAR the SPICES were soaked in and 1/2 cup WATER and bring it to a boil. Add the FISH pieces and cook covered for 7-8 minutes on LOW HEAT. Check the SALT add if required. If GRAVY is required add accordingly and bring to a boil and turn the STOVE OFF after 5 mins.

THE GRAVY SHOULD BE THICK.

UR YUMMALICIOUS FISH VINDALOO
IS READY ….. ENJOY!!!

Foodie regards,
Rhonda Lackman🍽

Hi all. Today I am sharing a delicious
Spicy Chicken “MASALA TANGRI KABAB” made my SIMPLE and EASY way. Those of you who like HOT and SPICY will enjoy this immensely. This can be had as a SNACK, with DRINKS or, as an added dish or meal with your Lunch or Dinner. This recipe of mine is so versatile just use your IMAGINATION and have as you WISH!!!

INGREDIENTS:

6-12 Chicken drumsticks (if you will be using 12 then increase the quantity of the Spices by 1/2 tsp more ….. or use accordingly) to be cleaned and washed thoroughly and 2-3 cuts/gashes to be made on each piece.

SPICES:

1tsp each of Garam masala,
Coriander, Cumin & Turmeric pwd.
1 Tbsp Kashmiri Chilli pwd
(use accordingly).
1/2 tsp Pepper pwd.
1″ inch piece Ginger and
10 cloves of Garlic.
1/4 – 1/2 cup refined oil.
Salt according to your requirement.
Juice of one lime.
Cilantro Leaves for garnishing (optional).

METHOD:

Set the oven temperature to 230°C and pre heat for 20 mins. Bake for 45-60 mins. After 45 mins check with a Toothpick by poking into the Drumstick and if you find a transparent liquid oozing out from it you know its done. If not, then continue for 15 mins more.

On a Tawa/Griddle or frying pan dry roast all the spice pwd’s for 2 mins on low heat till you get the aroma of the spices. Cool, then blend into a fine paste along with the chopped Ginger, Garlic, Salt and Oil. Marinate the Drumsticks in the ground spices along with the juice of a Lime
making sure you fill the gashes thoroughly. Cover and refrigerate for 3-4 hrs. Oil the rack in the oven well and place the Drumsticks leaving a gap between them. Brush or Spoon the remainder of the marinade over the Drumsticks. Half way through the Baking process, turn them over and if there is marinade left brush or spoon onto the other side too.
If its over, no problem, brush oil or melted butter over them. After its done, put the rack of drumsticks on the highest slot and broil for 5-6 mins till it gets slightly charred and crisp all over.

I boiled Potatoes and cut them in half and brushed with oil and the marinade from the tray and baked them along with the Drumsticks 20 mins before the oven shut off.

THE “MASALA TANGRI KABAB”
ARE READY….. ENJOY!!!

Hi all. Today sharing my version of the ever popular ANGLO INDIAN

YELLOW RICE & BALL CURRY. Though I am using the other popular name to the same dish …..
Kofta Curry along with BALL CURRY. Hope you try my version and let me know how it turns out.

INGREDIENTS:

MEAT 500 – 750 gms to be cut, cleaned and washed thoroughly b4 mincing. Next leave to dry completely in a Sieve/Colander for an hour or so. Keep pressing out the water occasionally to help it dry faster.

TO BE ADDED TO THE MINCE:

An EGG.
ONION 1 – to be finely minced.
GREEN CHILLIES 3-4 to be finely minced.
BREAD 2-3 Slices to be soaked in water for 2-3 mins then to be squeezed dry and added to the mince.
DILL LEAVES/SOA SAAG to be minced very fine. This should be your first option. If unavailable, then CORIANDER LEAVES can substitute.
COCONUT 1 LARGE. Take out 2 Cups thick milk and 1 cup thin. By adding 2 cups hot
water and squeezing out the thick milk after 30 mins. Doing the the same with a cup of hot water for the thin milk this duration will be 10 mins. Or another option is to use the readymade pkts you get in the markets.

GRIND TO A FINE PASTE:

ONION 2, KASHMIRI CHILLIES 4-6 (add more or less accordingly). TURMERIC pwd 1 tsp, GINGER 1″ pc, GARLIC 12 Cloves, Salt accordingly, whole CORIANDER
1 Tbsp, whole CUMIN 1 tsp, CINNAMON 1″, CARDAMOM 3, CLOVES 3.

ONION 1 medium to be sliced fine.
POTATOES 3 – 4 to be cut into 2 or 4 pcs each (optional).
OIL use accordingly.
A Tbsp of the cooked gravy to be added to the mince.
Gram flour/Basin – 2 Tbsp (optional) …..
I use it for binding.

METHOD:

Heat Oil till hot add the Onion and fry till the colour starts changing. Next add the ground spices and fry well for a couple of mins till the raw smell leaves. Add 1/2 cup water, stir and cook covered till it comes on Oil. Stir well and repeat the same procedure once more. Now add the Potatoes (optional) mix well and cook in the spices on high heat for 5 mins. Keep stirring to make sure its not getting touched at the bottom. Add a sprinkling of the thin Coconut milk and release the residue. Now add 3 Cups of water and cook covered on high heat for 5 mins, then lower the heat and cook covered till the Potatoes are 3/4 done. Next add the Kofta balls carefully to the Curry by moving the Potatoes aside. Don’t use a spoon at all to mix. Allow it to cook for 10 mins to help firm the Kofta balls. Shake the pan lightly to release the Potatoes and the Kofta’s from sticking to the bottom. Lastly add the thick COCONUT MILK and cook on medium heat open till the Kofta’s
are cooked. Check the Salt add if required.
If more gravy is required add a cup of water and give it s quick boil. Cook for
5 mins more and turn the Stove off. UR KOFTA CURRY WITH POTATOES ARE READY ….. ENJOY!!!

Making the Kofta Balls:

Add all thats mentioned above to the mince along with the Gram flour/Basin (optional) a little Salt and the Tbsp of cooked gravy. Mix all together till well combined and make into balls.

If not adding Potatoes then as soon as your gravy is done add the 3 cups if water and once it comes to a rolling boil add the Kofta balls carefully one at a time and cook on medium heat open for 10 mins. Don’t use a spoon to stir at all at this stage. Shake the pan lightly allowing the balls to move freely. After 10 mins add the thick COCONUT MILK turn the heat to medium and cook till the Kofta’s are done. Once the Kofta’s are firm move them about lightly with a spoon making sure they are not sticking to the bottom. Turn the stove off …..

UR DELICIOUS KOFTA/BALL CURRY IS
READY ….. ENJOY!!!

Hi all. Today sharing my recipe
LAL/RED SAAG & PRAWNS with all of you. Its so YUMMALISHISH that those of you who try out this Recipe of mine are really going to enjoy it. Wanted to add Amra but as it wasn’t available couldn’t. If you get, do add, as it enhances the taste of the dish.

LAL/RED SAAG & PRAWNS:

INGREDIENTS:

500 gms medium sized Prawns – to be cleaned, washed and de-veined.
Oil preferable Mustard Oil but refined oil could be used as well.
2 bunches of fresh Red/Lal saag to be picked, cut, washed and cleaned thoroughly.
2 Onions – one sliced fine and the other ground to a paste.
2 nice red Tomatoes – to be sliced very fine.
4 green Chillies to be slit a bit down the center.
Ginger 1/2″ pc and Garlic 6-8 cloves to be ground fine.
Turmeric pwd 1/2 tsp.
Coriander pwd 2 tsp.
Cumin pwd – 1 tsp.
Chilli powder – 2 tsp or, according to ur requirement.
Salt to taste.

METHOD:

Heat a little Oil till nice and hot (if using Mustard oil burn till the raw smell goes), add the prawns and fry till they turn pink in colour. Remove the prawns along with the juices that comes from them. Add oil again in another pan and when hot, throw in the sliced Onions and brown, now add the ground Onions and fry till the colour changes and the Oil surfaces. Next add the Ginger and Garlic paste mix and fry well, add 1/4 cup water and cook till it comes on oil. Now add the Turmeric, Chilli, Coriander and the Cumin powders mix and add 1/2 cup water along with salt and cook till it comes on oil again. Next add the Tomatoes stir, cover and cook till they get mushy and combine well with the gravy. Add the prawn along with the liquid stir and cook for 3 mins, after this, add the Saag mix well cover n cook on sim till the quantity of the saag reduces. Now add a cup of water, let it cook for 5 mins more, check the salt and add if required. Continue cooking till the gravy lessens to your desired requirement and turn the stove off.

THE LAL/RED SAAG & PRAWNS ARE
READY ….. ENJOY!!!