Quick and Tasty Chicken Reshmi Kabab

This is a quick recipe of a chicken reshmi kabab that you can prepare within half an hour and seldom go wrong. This serves as a mouthwatering spicy appetizer. It is tested on a lot of BayKons and gained appreciation from everybody who has tasted it.

Ingredients:

1. Chicken: 1 pound (Preferably boneless chicken breast)
2. Garlic: 6-8 pods
3. Green Chillies: 8-10 (Preferably thai chillies)
4. Heavy Whipping Cream: Quarter pint
5. Grated/Powdered Cheese (Preferably powdered Parmesan): 3 tablespoons
6. Salt to taste

Marination/Cooking Process:

1. Make a coarse Garlic and Green chillies. (do not make too smooth a paste; you can use bullet grinder for this purpose or chop them fine)
2. Cut chicken into small pieces(half inch by half inch would be good) and mix it well in a large bowl with the paste made in step 1 and add salt to taste and keep it aside.
3. Put the whipping cream in a small bowl and add the powdered/grated cheese and slowly mix it until the cheese dissolves. (mix slowly to avoid curdling of the cream)
4. Add the above cream+cheese mixture to the marinated chicken in the large bowl and mix well and keep aside for 15-20 min
5. Place the marinated chicken on the oven tray (separation of 0.5 to 1 cm is good)
6. Pre-heat the conventional oven to 420 deg. and put the tray in the oven
7. Watch the chicken as it cooks and as you see it become slightly brown, turn it over and continue baking until the other side is light brown.

The kabab is ready to the consumed .... eat it hot for better taste. Also, do not overcook; overcooking make the chicken dry and am sure everybody by now knows that things taste better when juicy ;)

For the people sensitive to fat, you can skip cream and cheese; the kabab will not turn out soft; but it would sure be tasty.

Mouthwatering Chicken Tangdi (Tandoori Chicken)

Spent a decent amount of money on a BBQ hence thought making good use of it ... and thanks to Shashi who had done quite a bit of experiments before discovering an almost perfect recipe for tandoori chicken better than ANY available commercially in restaurants in the San Francisco bay area and sharing with the BayKon folks, here is a version of the recipe that has been tested on quite a lot of carnivores in the Bay Area (and one in Seattle) .... if it turns out good, do invite me the next time you make it. If it does not, try until you master the art and then invite me :)

Ingredients:

1. Chicken (Preferably the leg pieces with thighs) ... 2 pieces per person is good enough ... 3 pieces and the person might skip lunch/dinner. (Boneless breast pieces cut into strips will also work for those who do not like bones)
2. Yogurt (aka curd) .... forget about the fat content when it comes to tasty tandoori ... just go for regular yogurt.
3. Red chilly powder
4. Ginger-garlic paster
5. Butter
6. BBQ Masala
7. Salt
8. Lemon

Preparation:

1. Place the chicken in a vessel good enough to mix the chicken thoroughly with hand.
2. Cut a few slits in the chicken pieces so that the marinade(masala) reaches deep.
3. Add a couple of spoons(the more you add the spicier it would get) of red chilli powder, salt and ginger-garlic paste each.
4. Mix the contents thoroughly and set aside.
5. Take some yogurt in a bowl (not too much) and gently beat it.
6. Add the BBQ masala and mix it well to make a thick paste.
7. Add a couple of spoons of lemon juice and butter (microwave butter for 10-15 secs so that it becomes liquid)
8. Mix the contents in the bowl well for even consistency.
9. Pour the marinade to the vessel with chicken.
10. Mix the chicken well with the marinade so that the marinade reaches every nook and corner of the chicken.

People recommend marinating for a few hours ..... but I have seen that BBQing it after 10-15 min of marination too tastes pretty good.

..... Post would be updated shortly .... looking forward to put together some photographs and videos if time permits :)

Moong Dal Ladoo

1 cup moong dal
1/2 cup sugar
Dry coconut - Based on taste, I used 1/4 cup or less
Dry fruits -cashews, almonds, pistachios
Elaichi - 2
Ghee - 5-10 tbsps

Roast whole green mung dal on pan on medium flame for 10 mts. No oil or ghee required for this.
Next grind this in mixer and also add the elaichi in the same.
Ground it till fine or as much as you want your ladoo to taste :)

Next take 2 tbps ghee in pan, add coconut, dry fruits and lightly saute.
Remove from flame and add to the grounded mung mixture.

Powder sugar in mixer and also add this to the above mixture.
Add fresh ghee to the mixture as much as required to make round undos or ladoos..!

Men's Brain & Women's Brain

Please include "$Author: " as one of the labels for your post. Please do this for all of your previous posts which don't one. Thank you for your cooperation. :)

Any issues?

This one will be a short post... but worth mentioning...

I happen to manage a team which is spread across multiple locations-- Mumbai, where I am, and then in Bangalore and Kolkata.

Yesterday, one of my Bangalore team members pings to inform me that he had to leave early the day before without notifying me because his spouse complained about a stomach ache, and today he has to take her to the doc for further diagnosis.

Of course, who am I to stop people from visiting their doctors? Without giving another thought, I just typed on the messenger: "Go Ahead. No Issue..."

He replies: "She just has a stomach ache, but no, no issue. It's some gynecological problem."

!!!

Crab Curry Recipe: Mangalore Style : Yummy!!!!

Crab Curry has been one of our favorite foods for ages. I remember having a crab curry lunch stretching for over an hour during childhood. It’s good that Esha too likes crab. Whenever we wanted to prepare crab curry, I would call India for the recipe to make sure that the preparation doesn’t go wrong at any point.  Now that Ani (who was my crab curry partner in the US ) checked about the recipe … thought it would be high time for it to go on the BayKon blog.  

The ingredients below are based on the ingredients available in USA …… crabs(Dungeness and not the huge Alaskan) …… the sizes available in India are much smaller (and no doubt much tastier) …. Please adjust the recipe accordingly.

Ingredients:

• Crabs: 2
• Onions: 2/3 (chopped)
• Ginger (about an inch long)
• Red Chilies: 8-10 (fried)
• Green chilies: 2 (optional)
• Turmeric Powder (a couple of pinches)
• Grated Coconut (about a cup)
• Tamarind (a pinch)
• Coconut oil : 2 tea spoons
• Salt : To Taste

Preparation:

• Grind coconut, chilies and tamarind into a fine paste.
• Clean the crabs and rinse them well.
• Take a vessel big enough to hold the crabs (with a wide base) and add turmeric powder, onions, ginger, crabs, ground masala and salt.
• If you need your crab curry "hotter", add a couple of sliced green chilies.
• Cook with medium heat for about 15-20 min. (do try out a piece to make sure it is cooked … do not overcook the crab)
• Stir the ingredients occasionally.
• Add coconut oil and continue cooking for a couple of minutes.
• Enjoy the yummy tasty crab curry … with ample time in hand (it tastes better when you eat it longer ;) )

Kaane Masala Fry!

This is a very popular Mangalorean recipe and can be prepared with Kaane (smelt), Maanji (pomfret) or Visonu (king fish).

Ingredients:

1. Smelt fish (10-15 no.)
2. 10-12 red chillies (bedgi)
3. 1-2 garlic cloves
4. 2 tsp coriander seeds
5. 1 tsp tamarind concentrate
6. 1 medium size onion
7. pinch of turmeric
8. Curry leaves (8-10 no.)
9. Cilantro for garnishing
10. Salt to taste

Method:

1. Cut and clean the smelt fish. Rub soem salt and turmeric powder over the fish and keep aside.You can use frozen or fresh smelt. Frozen smelt tastes good, but fresh ones taste awesome:)


2. Soak the red chillies and garlic in warm water for about half an hour.


3. Chop the onion and keep aside about a quarter of the onion for grinding.


4. Grind the onion, coriander seeds, red chillies, garlic, tamarind concentrate and turmeric powder.


5. Marinate the fish with a small portion of this paste and keep aside the remaining quantity.


6. Now pour some oil in a pan and when it is hot, add the curry leaves and the sliced onion.


7. Fry the onion for some time till it turns translucent, then add the ground paste and fry for some more time.


8. Now add the marinated fish and pour a small amount of water.


9. Cook the fish on a low flame, taking care not to stir or toss the fish too much.


10. Garnish with chopped cilantro.


11. Serve hot with rice and dalithoy!