Zafrani Chicken 

Zafrani chicken or Saffron chicken.

A very delicious and aromatic dish from Awadhi cuisine.
Awadhi cuisine is a cuisine native to the city of Lucknow, which is the capital of the state of Uttar Pradesh in Northern India. It is very closely related to Bhojpuri cuisine of it neighboring region, Bhojpur. The cooking patterns of Lucknow are similar to those of Central Asia, the Middle East, and Northern India with the cuisine comprising both vegetarian and non-vegetarian dishes. The Awadh region has been greatly influenced by Mughal cooking techniques, and the cuisine of Lucknow bears similarities to those of Central Asia, Kashmir, Punjab and Hyderabad. The city is also known for its Nawabi foods.

Source – Wikipedia
I have already shared two more chicken recipes here.

Chicken dak bungalow

Chicken chaap

Our this week’s 115th #Foodiemonday bloghop theme is Awadhi cuisine.

A dish of Lucknow, my in law’s city. Love every aromatic dish of this city.

Lucknow, known as the City of Nawabs or the City of Tehzeeb or etiquette. A city filled with varied cultures.

I am sharing an easy way to make this Awadhi dish. You don’t need to grind the spices separately. A quick yet rich, aromatic and delicious chicken curry. If you are a vegetarian make this curry with paneer or any vegetables.


Recipe


Chicken – 500 gram

Onion – 3 large, sliced

Garlic – 14 – 15 cloves, peeled and chopped

Ginger – 1 inch piece, chopped

Tomato – 2 medium, chopped

Green chilli – 1-2 chopped

Cashew nuts – 8-9, soaked in water

Almond – 8-9 + 5

Green cardamom – 3

Cloves – 3

Cinnamon – 1 inch piece

Salt to taste

Turmeric powder – 1/2 teaspoon

Garam masala powder – 1/2 teaspoon

Coriander powder – 1 tablespoon

Cumin powder – 1 teaspoon

Kashmiri red chilli powder – 1 tablespoon

Saffron – 8-9 strands

Milk – 1/4 cup

Water as require
For marination


Curd – 4 tablespoon

Salt 1 teaspoon

Turmeric powder – 1/4 teaspoon

Red chilli powder – 1 teaspoon

Ghee/clarified butter or oil – 5-6 tablespoon

 

Method


Marinate the chicken pieces with salt, turmeric powder, red chili powder and beaten curd for 30 minutes.

Soak saffron in 1/4 cup warm milk and keep aside.

Soak the almonds in hot water. Peel and slice 5 almonds for garnishing.

Heat 2 teaspoon ghee or oil in a pan. Add sliced onion and little salt.

When the onion becomes translucent add chopped green chilli, garlic, ginger, green cardamom, cloves and cinnamon. Fry till the onions become brown.

Add chopped tomatoes. Saute till the tomatoes becomes mushy.

Remove from heat. Add peeled almonds and cashew nuts. Let it cool down.

Grind the fried onion tomato mixture into smooth paste.

Heat remaining ghee or oil in a pan. Add the ground paste.

Add salt, coriander powder, cumin powder, garam masala powder and kashmiri red chilli powder. Add salt carefully. We have added little salt in the marination and onion.  Saute till oil leaves the sides.

Add marinated chicken pieces.

Fry till the chicken pieces coated well with spices.

Add water as require to make thick gravy. Add saffron soaked milk.

Mix well and cover.

Cook until the chicken pieces becomes tender.

Check in between.

Add more water if require.

You can make it in pressure cooker if you want to make it quick.

Check the chicken pieces with a spoon. If it becomes tender, taste and adjust the seasoning.

Switch off the flame.

Garnish with chopped almond and cilantro.

Serve with any Indian bread or rice.

Enjoy the rich aromatic zafrani chicken or Saffron chicken.

Note –

If you don’t want to make it with ghee, you can use oil but add at least 1 tablespoon ghee. I have used half oil half ghee.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Dairy Free Coconut Dry Fruits Overnight Oats 


Dairy free coconut dry fruits overnight oats.

For overnight oats you have to soak the oats in any kind of liquid of your choice. You can use any milk like almond milk, soya milk, coconut milk etc, yogurt or any fruit juice in equal amounts of oats.

You will love the taste of this overnight oats even if you don’t like oats. The taste is just like a dessert. I am sure you will love it.

I love overnight oats as breakfast. Because its not only delicious but very easy to make and filling, just mix everything in a jar cover and keep in refrigerator and go to sleep. You don’t need to cook anything in the busy morning. Your breakfast is already ready in the refrigerator, just take out and enjoy.

Oats is a healthy option for breakfast. Oats are loaded with Dietary fiber, more than any other grain. Oats have a range of healthy cholesterol lowering properties, helps control weight, reduces blood pressure, stabilize blood sugar, good for skin, enhances immune system, lower the risk of colon cancer.

And we all know oats as world’s healthiest food. Better way to gain the strength and energy.

You can get one more overnight oats recipe here

I have used cashew nuts, raisin, almond and coconut. You can use any dry fruits of your choice. I have pomegranate and apple so I have added them. You can add banana or any fruit or if you like skip the fruit, make it with only dry fruits. If you don’t want to add fruit increase the amount of dry fruits.

Recipe 


Oats – 1/4 cup

Coconut milk – 1/4 cup

Honey – 2 teaspoon or to taste

Cashew nuts – 1 tablespoon, chopped

Raisins – 1 tablespoon

Fresh coconut – 1 tablespoon, finely chopped or grated

Almond – 1 tablespoon chopped

Cashew, raisin, almond, chopped fresh coconut and walnut for topping

Apple and pomegranate seeds as require

Method 


Soak the raisins in little water for few minutes. Drain and keep aside.

Mix oats, coconut milk and honey. Taste and adjust the sweetness.

Add 1 tablespoon soaked raisins, chopped almond, cashew nuts and coconut. Mix well.

Take a jar or bowl. Place chopped apple and pomegranate seeds in the jar. Pour dry fruits mixed and coconut milk soaked oats over the fruits. Cover and shake the jar and keep it in the refrigerator for overnight.

Next day take out the jar.

Top with some more chopped apple and pomegranate seeds. You can add the fruits at night but I have added some more over it before serving to retain the crunch of the freshly chopped fruits. If you like you can make it without any fruit,  just increase the amount of dry fruits. Or you can use banana or any other fruits of your choice.

Now top with some dry fruits over it. You can Garnish with dry fruits of your choice. I have used cashew, almond, raisin, walnut and chopped coconut.

Enjoy chilled as your breakfast. Or serve as a dessert.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Eggless Pearl Millet Cashew Almond Honey Cookies / Gluten Free Cookies 


Pearl millet cashew almond honey cookies.

This delicious, soft and chewy cookies are eggless and gluten free. I have used pearl millet or bajra atta to make these cookies.

A perfect treat for your kiddos. You can pack it in their lunch box.

I have already shared Pearl millet sesame oats cookies

Pearl Millet is one of the oldest cultivated crops since pre-historic times and ranks as the sixth most important grain in the world. It is known as Bajra in Hindi, Bengali, Punjabi, Urdu, and Oriya; Kamboo in Tamil and Malyalam; Sajjalu in Telugu, and Bajri in Marathi and Gujarati. It is a cereal crop grown at a very large scale in India.

Pearl millet is gluten-free and is most commonly used as a substitute for people with gluten allergy. 

It contains most of the Vitamin-B and is rich in other minerals such as iron, magnesium, calcium, phosphorus, manganese, potassium, copper, zinc, and chromium. It is known to have the highest levels of potassium, calcium, and iron amongst other cereal crops.

Source

This post is going to be a part of #Foodiemonday bloghop theme is #Millet.

My contribution is this super yummy and healthy pearl millet cashew almond cookies.

I have used less sugar and ghee or clarified butter in it. Honey, cardamom and cinnamon makes the cookies superbly delicious.

Recipe 


Pearl millet flour or bajra atta – 1 cup 

Baking powder – 1/2 teaspoon 

Baking soda – 1/4 teaspoon 

Cardamom powder – 1/2 teaspoon 

Cinnamon powder – 1/2 teaspoon 

Ghee or clarified butter – 1/4 cup 

Almond – 1/4 cup 

Cashew nuts – 1/4 cup 

Desiccated coconut – 1/4 cup 

Powdered sugar – 1/4 cup 

Honey – 3 tablespoon 

Tutti frutti or choco chips – 1/4 heaped cup

Method 


Preheat the oven at 180° for 10 minutes.

Grease or line a baking tray with parchment paper or aluminium foil. 

Grind almond and cashew nuts. Make a fine powder.

In a bowl mix pearl millet flour, ground cashew and almond, baking powder, soda, desiccated coconut, cardamom powder and cinnamon powder.

In a large bowl cream powdered sugar and ghee or clarified butter. You can also use unsalted butter if you like. Add honey and beat well. Add all the dry ingredients and tutti frutti. You can use chocolate chips instead of tutti frutti.

Don’t knead much. Just combine everything.

Take one tablespoon dough and make a smooth ball. Flatten with your palm. Press gently.

Arrange the cookies on the baking tray 1 inch apart.

Bake in preheated oven at 180 ° for 10 – 12 minutes or until the edges becomes brown. Every oven takes different time so keep an eye after 10 minutes. 

The cookies will be soft when hot so let them cool down completely. After cooling cookies will be crisp.

Enjoy the delicious gluten free cookies with your tea, coffee or milk.

Or keep in a airtight container for later use.

Happy baking 😊

I would love to hear from you. Please share your thoughts and suggestions in comment. 

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Savoury Rasgulla Korma 

Savoury rasgulla korma.

Yes, you heard right, it is savoury rasgulla. We know that rasgulla is a famous sweet of Bengal and Odisha.

But today I am sharing this famous rasgulla with a twist. I have made these rasgulla in salted water instead of sugar syrup. And dip them in a very delicious and flavourful gravy. The taste is awesome.

A perfect party side dish. Or make it for your sudden guests,if you have milk in your refrigerator.

Or you have some store bought rasgulla in your fridge and no one wants to eat? No problem just squeeze them and dip them in hot water. Squeeze again and dip in the gravy. Easy isn’t it 😀

Now include it with your other paneer dishes like matar paneer, shahi paneer or Kadhahi paneer etc.

Try and add this in your festive menu. I am sure everyone will love this delicious and flavourful curry.

Recipe 



Milk – 1 litre

Vinegar – 2 tablespoon

Salt – 1 teaspoon
Water – 3 cup

Onion – 2 chopped

Garlic – 3-4 cloves

Ginger – 1/2 inch piece

Tomato – 2 large chopped

Almond – 8-9 soaked and peeled

Cashew nuts – 8-9 soaked

Green chillies – 2-3

Green cardamom – 2-3

Cloves – 3

Cinnamon – 1 inch piece

Mace or javitri – 1 string

Star anis – a small piece, optional

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Kashmiri red chilli powder – 2 teaspoon

Coconut milk – 1 cup

Water – 1 cup

Salt to taste

Chopped cilantro to garnish

Method 


Heat the milk in a heavy bottom pan. When it starts to boil add 2 tablespoon vinegar and stir. Milk will be curdle. If require add little more vinegar. When the whey or water and paneer separate from the milk, strain the paneer or cottage cheese with a muslin cloth. Hang it for an hour.

After an hour mash the paneer with your palm. Knead it well with the heel of your palm until the paneer becomes smooth and little greasy. Knead it for at least 10 minutes.

Make small balls with it. You can make 10-12 small balls. There should be no cracks on the balls.

Heat 3 cup water with 1 teaspoon salt in a wide pan. When the water comes to rolling boil slide the paneer balls in it.

Cover and cook for 15 minutes. Remove from heat.

Let it cool down.

Grind onions garlic and ginger.

Separately grind tomatoes, green chilli, cardamom cinnamon, cloves, mace, soaked and peeled almond, soaked cashew nuts and star anis. Star anis has very strong flavour so take a small piece. If you don’t have star anis omit it.

Make a smooth paste.

Heat oil in a pan. Add onion, garlic and ginger paste. Fry till oil leaves the sides.

Now add tomato, whole spices, green chilli, almond and cashew nuts paste.

Add salt, cumin powder coriander powder, turmeric powder and Kashmiri chilli powder. Saute until oil leaves the sides.

Add coconut milk and water.

When it starts to boil add the paneer or cottage cheese balls or savoury rasgulla.

Cover and cook for 10 minutes on low flame. Stir gently to avoid the rasgullas break.

Switch off the flame.

Garnish with chopped cilantro.

Serve with steamed rice, roti or Indian flat bread, paratha, puri, pulao, fried rice or any bread of your choice.

Enjoy the rich, delicious and flavourful savoury rasgulla korma.
I would love to hear from you. Please share your thoughts and suggestions in comment.

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Onion Tomato Chutney Or Dip 


Onion tomato chutney or dip. 

A lip-smacking and spicy savoury chutney or dip. Best accompany for your snacks, or use it as a sandwich spread.

Its my first post for Shhhh Cooking Secretly Facebook group and the theme is ‘Chutneys’. 

In this group all the participating bloggers were challenged to make a dish with the use of two secret ingredients their partner assigns them with.

This week’s theme is Chutneys. 

This is my first challenge I have been paired with Avin S Kohli, a very talented blogger who writes at  theyellowdaal.com 

A big thank to Avin for giving me these two ingredients. Chutney becomes super hit in my family. 

Best accompany with your snacks. I have used it as sandwich spread too. This finger licking chutney or dip made my sandwiches superbly delicious. 

Recipe 


Tomato – 4 medium chopped 

Onion – 1 sliced 

Cilantro –  1 cup chopped 

Garlic – 3 – 4 cloves chopped 

Ginger – 1/2 inch piece chopped 

Cashew nut – 2 heaped tablespoon 

Green chilli – 2 – 3 or to taste 

Salt to taste 

Lemon juice – 2 tablespoon 

Cumin powder – 1 teaspoon

Method 


Heat oil in a pan. Add sliced onion and chopped green chilli. Fry till onion becomes translucent. Add garlic and ginger. Fry until the onion becomes brown.

Now add the tomatoes, cashew nuts, chopped cilantro, salt and cumin powder. 

Cook till the tomatoes becomes mushy. 

Switch off the flame. If you want your chutney hot you can add 1-2 dry red chilli in the oil with onion.

Let the mixture cool down. 

Mix lemon juice and grind into smooth paste. 

Taste and adjust salt and lemon juice if required. 

Pour the chutney in a bowl or jar. 

Serve with any snacks or use as a sandwich spread. 

I have used it in my burger too. It will make your sandwiches or burger superbly delicious. 

Enjoy…….
I would love to hear from you. Please share your thoughts and suggestions in comment. 

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Banana Butter Masala 


Banana butter masala 

A delicious, rich and flavourful curry made with green or raw banana. 

You don’t like green bananas like me? Don’t worry try this you will love the taste. 

Our this week’s #Foodiemonday bloghop theme is raw banana. My contribution is this banana butter masala. A superbly delicious curry.

I have already shared green or raw banana kofta curry. You can get the recipe here 👇

Banana kofta curry 

When my fellow bloggers decided the theme I have planned to make cutlets. Then thought why not try just like I used to make paneer butter masala. Which I make in the same way but with cottage cheese or paneer. 

And wow its really taste good. You can serve it to your guests or can make it as a party side dish. 

Nutritionally, the green banana is a good source of fiber, vitamins and minerals, and contains a starch that may help control blood sugar, manage weight and lower blood cholesterol levels.

Source

I have made the gravy creamy and thick by using cashews. You can add 1 – 2 tablespoon cream too I didn’t. You can use soaked and peeled almonds too instead of cashews. 

Recipe 


Green or raw banana – 5 medium 

Onion – 1 chopped 

Garlic – 3 cloves chopped 

Ginger – 1/2 inch piece chopped 

Tomatoes – 4 medium 

Green cardamom – 3

Cloves – 3 – 4

Cinnamon – 1 inch piece 

Mace or javitri – 2 string
Cashew nuts – 10 – 12

Green chilli – 1 – 2

Cumin powder – 1 teaspoon 

Turmeric powder – 1/4 teaspoon 

Coriander powder – 1 teaspoon 

Kashmiri red chilli powder – 2 teaspoon 

Salt to taste 

Oil – 3 tablespoon 

Butter – 2 tablespoon + 1 teaspoon oil 

For marination 
Salt to taste 

Ginger garlic paste – 1 teaspoon 

 red chilli powder – 1/2 teaspoon 

Pepper powder – 1/2 teaspoon 

Thick curd – 2 tablespoon 

Lemon juice – 1/2 teaspoon 

Mustard oil – 1 teaspoon
Chopped cilantro for garnishing 

Method 



Peel and discard the both ends of bananas.

 

Cut in roundel. Wash and drain the water. Keep on a strainer for 20 – 30 minutes or pat dry. 

Marinate with all the ingredients mentioned under for marination. Keep aside for 30 minutes. 

Heat 2 tablespoon oil in a pan. Add cardamom, cloves, cinnamon, mace, garlic, chopped onions and green chilli. 

Saute until the onion starts to change it’s colour. 

Add cashews and ginger, fry for few seconds. Now add tomatoes. Saute until tomatoes becomes mushy. 

Let it cool down. Grind the mixture into a smooth paste.

Heat 1 tablespoon oil in a nonstick pan. Fry the banana pieces from both sides till becomes light brown. Don’t discard the remaining marination, we will use it later. 

Heat butter and 1 teaspoon oil in a pan. Add the ground mixture. Add cumin powder, coriander powder, turmeric powder and kashmiri red chilli powder. Saute until oil leaves the side. 

Add the fried banana pieces, salt and sugar. Mix well. 

Add remaining marination and water as require to make thick gravy. 

Cover and cook on simmer for 10 minutes or until the banana pieces becomes soft. Add cream if you want. 

Remove from heat. 

Garnish with chopped cilantro and serve with roti or Indian flat bread, paratha  puri pulao or jeera rice.

Enjoy the delicious, spicy and lip-smacking banana butter masala 😊

Red Velvet Choco Chips Cookies 


Happy new year everyone. Have a blessed year ahead.

Egg less red velvet chocochips cookies.

Feeling very happy to share this gorgeous looking healthy cookie for the first post of the year.

Chocolate chips filled mouth melting red velvet cookies with wholewheat flour and oats.

Loved the cracks and texture.

And its without any artificial colour. Used beetroot to make it red. Which is full of vitamins and minerals and packed with powerful antioxidants. So you can call it a healthy cookie. And you can’t recognize beetroot and oats in taste. Look at the picture, gorgeous isn’t it?

Wholewheat flour and oats makes these cookies perfect for kids tiffin too.

My family members don’t like oats at all. But these cookies are super hit amongst them.

Highly nutritious gluten free oats are known as healthiest food on earth. Studies show that this grain is a rich source of vitamins, fiber, minerals and antioxidant. And oats has numerous health benefits too, including lower blood sugar levels, weight loss and a reduced risk of heart disease.

So I always try to add oats in my  recipes and everyone enjoy without recognizing it :mrgreen:

This post is going to be a part of our 73rd #Foodiemonday bloghop #Newyear theme. My contribution is this super yummy, healthy and beautiful red velvet cookies.

You will love the rich chocolatey taste. I have used clarified butter/ghee in it but you can use butter or olive oil too if you like.

I have made 22 cookies out of the dough. And the look and taste made me super happy.

Recipe 


Wholewheat flour – 1/2 cup



Oats – 1/2 cup

Refined flour/maida – 1/4 cup

Beetroot – 1 medium

Clarified butter/ghee – 1/3 cup melted

Powered sugar  – 1/2 cup

Cashew nuts – 1/4 cup

Vinegar – 1/2 teaspoon

Baking powder – 1 teaspoon

Baking soda – 1/4 teaspoon

Vanilla – 1 teaspoon

Cocoa powder – 1 & 1/2 tablespoon

Choco chips – 1/4 cup

Choco chips to place over the cookies, optional

Method 



Preheat the oven at 180°.

Grease a baking tray or line with parchment paper.

Grind the cashew nuts and oats.

Wash and boil the beetroot. Pressure cook or microwave for 10 minutes. Let it cool down. Now peel and grind into a smooth paste with 1/2  teaspoon vinegar.

In a bowl mix whole wheat flour, refined flour/maida , ground oats and cashew nuts, baking powder, soda and cocoa powder.

Cream together clarified butter/ghee and powdered sugar. Mix beetroot puree with vinegar in it. Add vanilla and mix well. Add all the dry ingredients and choco chips and make a smooth dough.

Take 1 tablespoon from the dough and make small balls. Place the balls on greased baking tray 1 inch apart. Press gently with your finger or a spoon to make flat top. Place some Choco chip over it. I have made half with Choco chips and half without choco chips.

If you don’t have white choco chips you can use dark chocolate chips too.

Bake in a preheated oven at 180° for 10 – 12 minutes or until the edges becomes crisp.

The cookies will be soft in the middle when hot but it will be crisp after cooling.

So let the cookies cool down completely before serving.

Enjoy the melt in mouth chocolaty, delicious and beautiful cookies.

Happy baking 🙂