Posted on Leave a comment

Chicken Salami

Winters are here, cravings (late night or mid day) have begun and I bring you all a very easy homemade Chicken Salami. This Salami is free from preservatives of any kind and made from fresh herbs with a few spices resting on your kitchen shelves.

Chicken Salami can be used in salads, rolls, sandwiches, pizzas or eaten as it is. Jugnu has recently become a big fan and has been eating salami to complete his protein intake with a smile. Lets quickly check the ingredients:

Ingredients for Chicken Salami

  1. Chicken Breast – 300 gms (I prefer breast because of its high protein value, thighs work well too, but yes it must be boneless.
  2. Onion – 1/2 (or one small)
  3. Garlic Powder – 1 tbsp
  4. Black Pepper – 1 tbsp
  5. Salt – 1 tbsp (or as per your taste)
  6. Red chilli powder – 1/2 tbsp
  7. Green Chilli – 1 or 2
  8. Mint leaves – 1/2 cup
  9. Coriander leaves – 1/2 cup
  10. Butter – 1 tbsp (optional)

Method of preparation Chicken Salami

  1. Wash the chicken and tap it with a kitchen towel to remove excess water, let it dry a bit and cut into cubes.
  2. Put all the above ingredients and chicken cubes into a food processor (or mixer) to mince the meat. It will turn into a dough like consistency. Make sure the machine CAN mince meats. πŸ™‚
  3. Divide the dough into two or more parts (depending on the pan to be used).
  4. Take a thick aluminum sheet (or double layer the normal one) and roll one part of the dough into the sheet and roll into a toffee. (This step is very important, because the toffee must be sealed carefully as it has to be dipped in the boiling water).
  5. Make two or three toffee rolls of the same.
  6. Take a deep vessel or pan and let it come to a boil.
  7. Add the toffee rolls into the vessel, put the gas to medium low flame and cover the lid. Let it boil/cook for 30 minutes.
  8. Take the toffee rolls out and let it cool down at room temperature (for atleast 45 minutes – 2 hours)
  9. Carefully remove the aluminium toffee layer and check the log of chicken salami.
  10. Cut into thin slices and enjoy.

The salami can be also grilled (once cut into slices) or saute in pan to get an extra crunch.
JUGNI’s TIP – Extra grilling might dry out the juices.

Lastly, it tastes like heaven when dipped in coriander mint chutney. 😁

Posted on Leave a comment

Vodka Chicken Nuggets (Home-made)

Do you want to complete your protein nutrition but don’t know how? Here’s a very simple recipe with minimum spices, full of flavours, a fancy snack which Jugnu and I love: HOME MADE CHICKEN NUGGETS.
These home made chicken nuggets are crispy (on the outside) and tender and juicy (inside).

INGREDIENTS FOR PREPARATION (Marination) Chicken Nuggets

1. Chicken Breast – 300gms
2. Salt – as per taste
3. Red Chilli powder – 1/4 tsp
4. Chilli Sauce – 1/2 tsp
5. Garlic powder – 1/2 tsp
6. Vodka – 1tbsp (add for extra crunch, can skip)

INGREDIENTS FOR PREPARATION (BAKING) Chicken Nuggets

1. Flour – 1 tbsp
2. Breadcrumbs – 1 tbsp (or crushed potato chips)
3. Beaten egg – 1 (add a few pinches of salt and pepper to it)
4. Barbecue Sauce and Chilli (sweet chilli) Sauce – 1 tbsp each
5. Spring onion – green portion of it (handful)

METHOD OF PREPARATION for Chicken Nuggets

  1. In a large bowl, add chicken pieces (cut into cubes).
  2. On top of chicken, add garlic powder, salt, red chilli powder and chilli sauce and mix everything together.
    JUGNI’s MAGIC – Add vodka for some extra crunch and twist.
  3. Marinate it for minimum 1 hour (overnight will be ideal).
  4. Place 3 small wide mouth bowls flour, beaten eggs and bread crumbs respectively
  5. Take a fork, dip (one by one) chicken cubes into flour, then cover it with beaten egg and then layer it up with bread crumbs.
  6. Finally bake it in air fryer for 13 minutes at 175 degrees, or shallow fry them on low flame.
    JUGNI’s TIP – add 1/2 tbsp olive oil in a pan, place the cubes evenly in the pan and cover the lid. Cook it on low flame for 6-7 minutes and then flip sides and cook again for 6-7 minutes.
  7. JUGNI’s MAGIC – In the last minute, add 1 tbsp each barbecue sauce and chilli sauce in the pan and toss the nuggets, and sprinkle green portion of the spring onion.
  8. Enjoy.

I would like to thank Marion’s Kitchen (Marion Grasby) for this amazing recipe, she is a master when it comes to Asian cooking. I am one of your biggest fans, Marion and Mama Noi ❀️.

Flying Away,
Jugni!

Posted on Leave a comment

Chicken curry in 40 mins

Chicken curry is as popular as Butter Chicken but the former is a healthier version to enjoy Indian flavours. My friend from India is a die hard fan of my dish and she definitely is the inspiration behind this blogpost. πŸ™‚
Chicken curry as the name says is chicken cooked with various spices in a tomato-onion paste. I understand this might look tough and a lot to take in, but, keeping all the spices in front of you while preparing would make it super easy.

No marination needed. No butter. No cream. Just a pinch of Maggie Masala.

Jugni’s Magic

Lets quickly list out the Ingredients for Chicken Curry:

  • Chicken boneless – 450 gms
  • Olive oil – 2 tbsp
  • Bay leaf – 2 (small or 1 big)
  • Cloves – 3
  • Pepper corns 7-8
  • Green cardamom – 2
  • Ginger – Garlic paste – 1 tbsp
  • Salt – 2 tsp (as per taste)
  • Red chilli powder – 1 tbsp
  • Coriander powder – 2 tbsp
  • Turmeric – 1 tbsp
  • Cumin Powder – 1 tbsp
  • Magic Maggie Masala – 1/2 tsp
  • Water – as needed (1 cup)
  • Tomatoes – 2 big (3 small)
  • Onion – 2 big (3 small)
  • Make separate pastes for onion and tomato by grinding and blending them in a mixer grinder.

Preparation of Chicken Curry

  1. Heat a deep pan and put oil into it (medium high heat).
  2. Add bay leaves, cloves, pepper corns and cardamom, and give a stir for a minute.
  3. Then add onion paste and ginger garlic paste, and keep stirring until the paste reduces to half. It might take 5 minutes.
  4. Then add all the dry masalas except salt and Maggie masala, i.e. red chilli powder, coriander powder, cumin powder and turmeric. If you see that the mixture is very dry, splash some water (1-2 tbsp).
    Jugni’s tip – while adding dry masalas, put the gas to minimum to avoid burning the spices.
  5. Then add tomato paste and stir it continuously for about 12 minutes (or until it leaves the oil on sides).
    I generally put a reminder for 12-13 minutes on my google home πŸ˜‰ and stir in between. It saves my energy. ❀️
  6. Then add 1/2-1 cup of water and let it blend with the onion tomato curry. You can cover the pan with the lid for a minute.
    Jugni’s tip – Make sure the water doesn’t float above the curry, it should blend well and become a paste.
  7. Then add 1.5-2 inch size chicken blocks, I used chicken breast here. Mix it well and add water if you want more curry. I generally add 1/2 cup more to enjoy it with rice. Also add salt at this time.
  8. After mixing the chicken well in the curry, cover the lid, set the gas on low flame and let it cook for 18-20 mins. Stir 3-4 times in between.
    PATIENCE IS THE KEY here ❀️.
  9. Finally add the Maggie magic masala and garnish it with coriander leaves.

This dish can be enjoyed with roti, naan, white rice or biryani. The flavours from all the spices blend so well when it is cooked patiently πŸ™‚ If you like spicy, add some green chillies or you can also try Jugni’s fav Green Chutney.

This Chicken Curry is currently on the stove in my kitchen and Jugnu is hovering around waiting for lunch. πŸ˜„

Let me know if you like the recipe, by hitting the like button, and share it with your loved ones.

Flying Away
Jugni!

Posted on Leave a comment

Paneer Butter Masala

An easy and restaurant style main course dish, very close to my heart – Paneer Butter Masala. When I say easy, yes! it means minimum ingredients and full of flavours; this dish exemplifies that. Paneer or Cottage cheese is relished by all, and for vegetarian people in India, it’s a king of all dishes, my Jugnu sometimes calls out: it’s a vegetarian butter chicken, haha! and it somehow tastes like that too, so his humour does have some sense. πŸ™‚


Thanks again to Kunal Kapoor for sharing this amazing recipe which is so simple, I have shared a link to his youtube video. I did a few Jugni(healthier options) changes by replacing cream with milk and butter with oil (Although I added a lil amount of butter, just couldn’t resist).

Ingredients for Paneer Butter Masala

1. 150 gms paneer
2. One chopped onion
3. 2 chopped tomatoes
4. 1 tbsp oil + 1 tbsp butter
5. 1/2 tbsp chopped ginger and garlic each
6. 1/2 tbsp Kashmiri chilli powder
7. Salt as per taste (1 tbsp)
8. 1 tsp kasuri methi
9. Coriander leaves for garnish
10. 1 cup milk ( or you can use 1/2 cup cream to get richer flavor)
11. Magic ingredients – one bay leaf and one chopped green chilli

Preparation Paneer Butter Masala

1. Heat oil + butter in a pan.
2. Add onion, bay leaf and let the onion go brown.
3. Then add chopped ginger, garlic, green chilli and saute it for 45 seconds.
4. Then add Kashmiri chilli powder, saute it for another 15-20 seconds, and add tomatoes in the mixture.
5. Add salt and put the gas on low medium flame, and let the mixture cook for 15-17 mins ( it will turn brownish and might look bad, but don’t worry, we’ll fix it).
6. Add paneer cubes and stir it for 30 seconds.
7. Add milk and let it blend with the mixture. Wait for a minute and then add kasuri methi. (Jugni’s tip – you can also add cream to make it richer, but milk is a healthier version and it tastes exactly the same).
8. Switch the gas off and garnish it with coriander leaves.

You can enjoy this Paneer Butter Masala with roti, naan, white rice or just have it like that, Jugnu says its finger licking good!
After having an amazing Paneer rich meal, Jugnu and I sip ginger tea (which is our favourite) to digest. Give it a try if you like :).
There are a lot of Paneer dishes but the day I learnt this recipe, it became my favourite for two reasons: easy to make and amazingly delicious.
Let me know if you like this recipe, by hitting the thumbs up button, also share it with your loved ones. πŸ™‚

Flying Away
Jugni!

The famous Paneer Butter Masala

Posted on Leave a comment

Delicious Homemade Kheer (Rice Pudding) Recipe

Kheer brings smile to my face every-time and I feel like I have a deep connection with it. Yes, its my favourite and also my Jugnu’s, also my father’s, hah! It’s in the family. I grew up relishing kheer on almost every festival/occasion.

It is prepared with milk, sugar, rice and cardamom. Kheer is one of the most favourite and popular Indian deserts and now becoming famous in the western world too by the name of Rice Pudding.
The only thin line difference between kheer and rice pudding is that the latter is a bit thicker in texture. My jugnu is a big of the thicker version, so I made it that way.

It is easy to prepare but it needs patience and time because that’s the magic behind its rich creamy and delicious taste. Let’s quickly check the ingredients and the quantity.

Ingredients for preparing Kheer / Rice Pudding

  • One litre full fat milk
  • Half bowl (around 30 gms) rice (basmati / long grain rice is preferred)
  • 5 table spoon sugar (sweet tooth πŸ™‚ )
  • Cardamom powder (2 cardamom beaten in mortar and pestle)
  • Nuts (as per your taste and allergies)

Preparation for Kheer / Rice Pudding

  • Take a thick bottom pan, splatter half cup of water and let it boil.
  • After that, add milk and bring it to boil on low flame. This step would take around 30 minutes. (JUGNI’s Tip – Keep stirring to avoid milk sticking at the bottom. It would ruin the flavour and will make it smokey/burnt).
  • After that add rice and stir it for another 20 minutes until the rice gets soft and the the mixture starts getting thicker.
  • Once the milk and rice mixture starts getting thicker, (almost after 45-55 minutes from the beginning of the process) add sugar and keep stirring.
  • Finally add cardamom powder and nuts (almonds, raisins, pistachios etc).
  • Enjoy hot/warm or refrigerate it to enjoy cooler version. We enjoy both. πŸ™‚

There are a few important tips:

  1. Stirring is a continues and the most important process and you need to do that at regular intervals of 2 minutes.
  2. The entire cooking process is done on LOW FLAME.
  3. Add sugar only when rice becomes soft.
  4. When sugar is added, make sure to continuously stir because sugar has property of getting burnt easily.
  5. The thickness will increase when Kheer is cooled down. So keep a check on the thickness according to your wish.

This milk based tempting desert is an ultimate way to end your meal. Although my jugnu sometimes starts his day with Kheer. You can also enjoy kheer with Aaloo Poori and replacing halwa with Kheer.

Do let me know if you enjoyed this recipe, by hitting the thumbs up button or by leaving a comment. Better still, share it on social media. πŸ™‚

Flying Away
Jugni!

Posted on Leave a comment

Delicious home-made Poha for Breakfast (Recipe & Ingredients)

After getting inspired from my instigator, motivator, encourager, influencer best friend, I came out in the open to share my thoughts through this blog.
This five starred poha recipe is from her, I had to share it with all of you. The Gem of a person (and cook) Sneha Sachdeva shouldn’t be hidden from the world.
Poha is one of the quickest (and one of the most delicious) breakfast recipe or snack made with flattened rice. It is a healthier source of carbohydrate, and is recommended by a lot of dieticians and nutritionists. Let’s quickly take a look the ingredients.

Ingredients for Poha

1. 1.5 cup poha
2. 1/2 table spoon each

  • Salt
  • Red Chilli
  • Turmeric
  • Cumin Seeds (jeera)
  • Rai seeds (mustard seeds)
  • Amchur Powder (Mango Powder)
Delicious Home-made Poha for Breakfast

3. One table spoon oil
4. One table spoon raw peanuts (add more if you are a peanut fan)
5. One table spoon curry leaves
6. One onion, tomato and potato (cut into small cubes)
7. Half bowl peas
8. One lime.

Preparation for Poha

  1. Wash poha gently in cold water and let it dry in the sieve. Add a pinch of salt and turmeric. Don’t soak in water.
  2. Take a pan and roast the peanuts for 3-4 minutes and keep it aside.
  3. Take a separate pan and add oil in it.
  4. Add cumin and mustard seeds and let it splutter.
  5. Then add curry leaves and roasted peanuts from step 2 and saute it for another 30 seconds.
  6. After that add onion and let it change color (TIP-don’t let it go completely brown). Saute it for a minute.
  7. Then add the spices including – salt, red chilli and turmeric along with peas and potatoes. Saute it for 1 minute.
  8. Then add tomatoes and and saute it for another 2 minutes (until tomatoes get mushier).
  9. Finally add poha. Sneha’s Magic Tip – (Run your fingers in the poha in sieve and break the poha lumps. Don’t add all the poha together, add in batches every 10 seconds).
  10. Keep stirring for 2-3 minutes on low flame and add/sprinkle some water if it looks dry.
  11. Add Amchur Powder and mix it.
  12. Turn the gas off and cover it for 3-4 minutes.
  13. Open the lid and squeeze some lime on top of it and garnish it with some coriander leaves.
  14. Serve and Enjoy.

You can also add sev or any namkeen on top of it for extra flavour.

Jugni’s Tip – Enjoy this healthy breakfast with a cup of ginger cardamom tea.

Do let me know if you enjoyed this recipe, by hitting the thumbs up button or by leaving a comment. Better still, share it on social media. πŸ™‚

Flying Away
Jugni

Posted on Leave a comment

Gajar Ka Halwa aka Gajrela (Carrot Pudding)

A winter delicacy made with carrots, milk, sugar and LOVE. Jugnu and I wait for winters so bad to get some juicy red carrots so that we could relish this amazing gajar halwa (carrot pudding).

Carrots are available throughout the year but those aren’t red and juicy, those are more of orange and dry in texture. Since we have been living abroad from almost 5 years now, we desperately crave for Indian dishes. We moved to the Netherlands now and finally enjoying seasons. Here is our first winter sweet dish (posting a bit late) we tried and were totally blown away by the taste.

Red Carrots for Gajar ka Halwa

So yes as per Jugni’s standards, it is made with minimum ingredients and maximum flavours. πŸ™‚ Let’s check out the ingredients first.

Ingredients for Gajar ka Halwa (Carrot Pudding)

  • Half kg fully grated carrots.
  • 2 cups full fat milk (or 1 cup milk and 1 cup malai)
  • 1/2 cup sugar
  • 1 tablespoon desi ghee
  • Nuts (as per your taste and allergies)
  • Cardamom (not mandatory)

Preparation for Gajar ka Halwa (Carrot Pudding)

  1. Saute grated carrots in a big pan (saucepan) on medium flame for 4-5 mins until they become soft.
  2. After that add some ghee on top of it and keep stirring for another 2-3 minutes.
  3. Add milk to it and let it boil on medium flame. Keep stirring for almost 20 mins until milk becomes thicker. (Add 2 cardamoms if you like).
  4. Add sugar and keep stirring on low flame for another 10 mins to let it dissolve.
  5. Garnish it with your favourite nuts (almonds, cashew, raisins, pista).

Jugni’s Tip – Replacing half cup of milk with Malai would bring richness to the halwa and would give a khoya sort of texture. Since I like to keep things simple, I don’t use fancy add ons, malai could bring khoya richness if you want double magic πŸ™‚

Enjoy gajar ka halwa with your evening tea or as a desert after dinner or lunch. I am sure you will enjoy it.

Gajar ka Halwa

If you like my post and have any feedback , do let me know by hitting the thumbs up button or by leaving a comment. Better still, share it on social media. πŸ™‚

Flying Away
Jugni!