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
Chicken Breast – 300 gms (I prefer breast because of its high protein value, thighs work well too, but yes it must be boneless.
Onion – 1/2 (or one small)
Garlic Powder – 1 tbsp
Black Pepper – 1 tbsp
Salt – 1 tbsp (or as per your taste)
Red chilli powder – 1/2 tbsp
Green Chilli – 1 or 2
Mint leaves – 1/2 cup
Coriander leaves – 1/2 cup
Butter – 1 tbsp (optional)
Method of preparation Chicken Salami
Wash the chicken and tap it with a kitchen towel to remove excess water, let it dry a bit and cut into cubes.
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. 🙂
Divide the dough into two or more parts (depending on the pan to be used).
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).
Make two or three toffee rolls of the same.
Take a deep vessel or pan and let it come to a boil.
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.
Take the toffee rolls out and let it cool down at room temperature (for atleast 45 minutes – 2 hours)
Carefully remove the aluminium toffee layer and check the log of chicken salami.
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.
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. 🙂 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.
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
Heat a deep pan and put oil into it (medium high heat).
Add bay leaves, cloves, pepper corns and cardamom, and give a stir for a minute.
Then add onion paste and ginger garlic paste, and keep stirring until the paste reduces to half. It might take 5 minutes.
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.
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 😉 and stir in between.It saves my energy. ❤️
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.
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.
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 ❤️.
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 🙂 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. 😄
Let me know if you like the recipe, by hitting the like button, and share it with your loved ones.
Dal Makhani (kali dal) or Urad lentil is one of the widely cherished, full of flavors lentils. While I was learning and trying various Indian dishes at home, Dal Makhani was amongst the few of my favourites. Coming from a punjabi north Indian family, I have always had dal makhani as the go-to dish, and I had to learn the best way to cook it. A big thank you to Kunal Kapur for his easy and amazing recipe, to make a restaurant-style Dal Makhani. (I have included a link to his youtube video below).
Ingredients for Dal Makhani
Urad daal – 100 gms
Salt as per taste – 1.5 tbsp
Kashmiri Red chili powder – 2 tbsp
Butter – 1 tbsp (optional) (JUGNI’s Tip – I added butter at the end to enhance the flavour, but to make it a super rich, you can add butter and cream)
Olive oil – 2 tbsp
Garlic pods – chopped – 3 tbsp
Ginger garlic paste – 1.5 tbsp
Kasuri methi – crushed – 1/2 tsp
Water (as per the requirement)
Preparation for Dal Makhani
Soak the dal overnight or for at-least 8 hours.
Get rid of the soaked water and rub your hands in the wet dal, rub the dal against each other to see the green colour.
Add dal and 1 tbsp salt to the pressure cooker, add water around 1.5 cups (water should be 1.5 inches above dal level).
Let it cook on low medium flame for 25 mins (around 6-7 whistles).
In a deep pan, add some oil.
On medium flame, add ginger garlic paste and make sure not to burn it while cooking.
After that add red chilli powder and mix it well for a minute.
Add freshly pureed tomatoes to the pan and cook it for around 10 minutes (until oil leaves on the side).
Add pressure cooked dal (remove excess water from the dal) into the pan and mix well. (don’t worry about the dal being dried up, you will add more water in the cooking process).
Keep the gas on low medium flame and cook for around 20 minutes. You might need to add water in between to maintain consistency, but don’t overdo it :). Also add salt as per your taste.
Finally, add some butter and let it melt down in the dal. Such a heaven to see that ❤️.
SECOND TADKA for the Dal Makhani
Take another smaller pan, add 1/2 tbsp oil.
Add chopped garlic (3-4 garlic pods) into it. Keep the gas on low flame and let the chopped garlic go brown.
Add more chilli powder if you prefer spicy.
Pour the mixture on top of the dal makhani.
Add a pinch of kasuri methi (crushed in palms).
Mix well and enjoy.
You can add cream on the final product to enhance richness, I avoided it 🙂 to cut down lil bit of extra calories.
This Dal Makhani has become my star dish of every dinner / lunch party and I get lotsa praises every-time I cook it. Dal Makhani can be enjoyed with any type of rice, naan, roti or bread, but the best combination is Dal Makhani and butter naan. You will surely see 2 hearts in the eyes of those eating (like I see in Jugnu’s). Haha, I can’t stop laughing mentioning this in the blog. 😂
You can also add kidney beans in the dal to make it more interesting, Jugnu doesn’t prefer that way, so I skip it, but its a great add on. 🙂 Jugnu keeps its separate, dal makhani and Rajma masala are two different heavens for him. I love my dramatic Jugnu. hah!😂
Let me know if you like my recipe by hitting the like button. Also, share it with your friends and family on social media.
Matar mushrooms or Mushrooms and peas in a tomato and onion gravy has become our go-to dish, which Jugnu and I enjoy almost every other week. It is easy to prepare, full of flavours, healthy and nutritious. I remember ordering it in restaurants, and always wondered how do they nullify the strong taste of mushroom and make it so yummy. I know the mantra now, and that indeed is patience :). Let’s quickly check out the ingredients to prepare easy and delicious matar mushrooms.
Ingredients for Matar Mushroom
250 gms white mushrooms (cut into pieces)
1 cup matar (peas) – I took the frozen ones
1 tbsp oil
1 tbsp ginger garlic paste
1/2 tbsp cumin seeds
1 tbsp cumin powder
1 tbsp turmeric
1.5 tbsp coriander powder
1/2 tbsp chilli powder (Jugni’s Tip – To keep it healthy, I add green chillies instead)
Salt as per taste (I added 1tbsp)
1 large onion chopped
1.5 tbsp tomato paste (I was out of fresh tomatoes, you can add 2 medium tomatoes puree)
1 cup whole milk
handful of coriander leaves
1 tsp – garam masala (optional)
NO BUTTER NO CREAM
Preparation for Matar Mushrooms
Heat 2 pans. Add water and frozen peas (matar) in one of the pans, let it boil for about 10 minutes.
In the mean time, add oil to the second pan (deep one).
Add chopped onion and let it cook until brown (around 4 minutes), then add cumin seeds and ginger garlic paste.
Let it cook for a minute, and then add cumin powder, coriander powder, turmeric and chilli powder. (keep stirring). JUGNI’s TIP – while adding masalas (step 4), put the flame to the lowest so that the masalas don’t get burned out, also splash some water if needed.
After a minute, add tomato paste and give a quick stir, since its a paste, the mixture would look a lil dry, so add 1/2 cup of milk immediately and put the gas on medium flame, wait for it come to a boil.
When boiling, add boiled peas(from step 1), put the gas on the lowest flame, cover it with the lid (add 1/2 glass water if milk thickens out) and let it cook for good 10 minutes. Keep stirring in between.
The water/milk will reduced to half or less than that, in the gravy, then add the mushrooms. Put the flame on medium and stir it for a minute. The mushrooms would leave some water.
After a minute of stirring mushrooms in the curry, check consistency and add rest of the milk (1/2 cup or more as per your liking).
Put the gas on low flame and let the curry cook in the covered pan for another 8-10 minutes. (The mushrooms will reduce in size – the indication that it has been cooked).
Turn the gas off, add garam masala (optional) and garnish with coriander leaves. JUGNI’s TIP – Coriander leaves when blend with the curry/gravy of mushroom, gives an amazing flavour and tastes great, so it is highly recommended. Jugnu is a big fan of coriander leaves, and makes sure to garnish his bowl with a few of these.
Matar mushrooms can be enjoyed with Indian roti / naan, bread, tortillas , or with steamed or cumin rice. You can make the gravy richer, by adding cashew paste or cream. I am gonna enjoy this in lunch today with some tortillas, let me know if you would like to give it a try. 🙂
If you like my recipe, give a thumbs up or share it on social media. 🙂
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 🙂 )
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. 🙂
There are a few important tips:
Stirring is a continues and the most important process and you need to do that at regular intervals of 2 minutes.
The entire cooking process is done on LOW FLAME.
Add sugar only when rice becomes soft.
When sugar is added, make sure to continuously stir because sugar has property of getting burnt easily.
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. 🙂
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
Cumin Seeds (jeera)
Rai seeds (mustard seeds)
Amchur Powder (Mango Powder)
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
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.
Take a pan and roast the peanuts for 3-4 minutes and keep it aside.
Take a separate pan and add oil in it.
Add cumin and mustard seeds and let it splutter.
Then add curry leaves and roasted peanuts from step 2 and saute it for another 30 seconds.
After that add onion and let it change color (TIP-don’t let it go completely brown). Saute it for a minute.
Then add the spices including – salt, red chilli and turmeric along with peas and potatoes. Saute it for 1 minute.
Then add tomatoes and and saute it for another 2 minutes (until tomatoes get mushier).
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).
Keep stirring for 2-3 minutes on low flame and add/sprinkle some water if it looks dry.
Add Amchur Powder and mix it.
Turn the gas off and cover it for 3-4 minutes.
Open the lid and squeeze some lime on top of it and garnish it with some coriander leaves.
Serve and Enjoy.
You can also add sev or any namkeen on top of it for extra flavour.
A 4 minute recipe for an extra punch of flavour to your dishes/curries/snacks/rolls/wraps. This chutney can do wonders and make a boring dish into an interesting one. It adds flavour, colour, scent and life to your appetizers when served as a side. Let’s quickly check out the ingredients for mint and coriander chutney.
Ingredients for Mint Coriander Chutney
one bunch coriander
1/4 bunch mint
one inch ginger
1 green chilli (add more of you like spicy)
4 tablespoon yogurt (curd)
salt as per your taste
mango powder (amchur powder) – 1 tea spoon
lemon for additional flavour
Preparation of Mint Coriander Chutney
Wash coriander and mint thoroughly in cold water.
Pluck out the leaves and thin branches and leave out the thick ones and/or the stem.
Blend yogurt, mint, coriander, green chilli, mango powder and ginger in a blender. I am a big Nutri-bullet fan.
After one mix, add salt and give another mix.
Squeeze lemon if you want more tangy flavour.
I don’t have just one tip for this magical chutney. I use it in every savoury snack or dish. I sprinkle on top on Rajma Rice, spread it out in my rolls and wraps, eat along with cutlets, nuggets and tikkas, add in yogurt/curd raita and on top of bhalla chats, papdi chats etc etc. I can’t stop.
If you feel that this green punch could add a bit to your dishes, do let me know by hitting the thumbs up button or by leaving a comment. Better still, share it on social media. 🙂
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.
So yes as per Jugni’s standards, it is made with minimum ingredients and maximum flavours. 🙂 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)
Saute grated carrots in a big pan (saucepan) on medium flame for 4-5 mins until they become soft.
After that add some ghee on top of it and keep stirring for another 2-3 minutes.
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).
Add sugar and keep stirring on low flame for another 10 mins to let it dissolve.
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 🙂
Enjoy gajar ka halwa with your evening tea or as a desert after dinner or lunch. I am sure you will enjoy it.
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. 🙂
Tandoori Chicken or Tandoori Chicken Tikka, the names are itself so tempting. Well, during these quarantine days, my Jugnu and I have been trying a lot of new dishes likeSponge Rasgulla, Aalo Poorietc. But we thought now is the time to shed some of those extra pounds we gained, so here’s presenting a delicious and easiest protein based meal for you all.
As you know I (jugni) always prefer to do things in a simplified manner, so I came out with this amazing recipe (after 8 tryouts) of Tandoori Chicken with blast of flavours and a few ingredients resting in your kitchen.
How to make Tandoori Chicken – Marinate–Grill/bake–Eat. It couldn’t get more simpler.
Here is the list of ingredients for Marinating Tandoori Chicken:
Half chicken (400-500gms) – boneless and or with bones – your choice.
4 tablespoon yogurt or curd.
one tablespoon each
Salt (jugni uses himalayan pink salt)
Red Chilli Powder
Ginger Garlic Paste
1/2 tablespoon Turmeric
2 tablespoon Besan (chickpea flour)
1and 1/2 mustard oil – Jugni’s magical tip for smokey flavor.
Marinate by mixing all the spices in yogurt and add chicken in a bowl. Cover it with a lid and let it rest in your fridge for at-least 6 hours. My jugnu sometimes does it overnight too.
Next steps – either grill on gas stove on medium high (10 mins each side), or air fry 170 degree celsius for 40-45 mins, or bake in oven at 180 degree celsius for 40 minutes (switch sides after 20 mins. 🙂 and enjoy the final product with some mint coriander chutney.
Jugni’s Special Tip – While marinating, use only mustard oil, no other oil would bring the smokey flavour as mustard.
For the first time, we have Jugnu’s Tip – Sprinkle lemon and chat masala on the final product, Tandoori Chicken. I totally rely on Jugnu’s recommendations because he brings out the finger licking taste of my creations.
If you like this finger licking dish, do let me know by hitting the thumbs up button or by leaving a comment. Better still, share it on social media. 🙂