Pepper chicken is a very popular indian dish made of tender chicken & exotic spices roasted to perfection. Generally I prefer semi-dry chicken dishes for weekend lunches but this time I planned to make it drier version. In fact I have no idea while making this pepper chicken to post in blog, but once finish doing this, just impressed on its taste and spiciness. So I wish to share this pepper chicken recipe with you all.

While buying chicken choose it to be tender, as the end result would be so good. This is a very simple recipe as it includes just chicken and some flavorful spices. Marinate everything and start cooking. Clean and simple steps to follow easily. Marination is an optional step so you can make this pepper chicken on the go. Adding coconut slices to this dish takes it to another level and every bite of coconut gives crunchy feel.

Try out this spicy pepper chicken and relish it with hot rice or roti. Serve with onion and lemon slices. Follow me on instagram - aroma_foods_simple_recipes

 

Prep Time: 10 Minutes

Cook Time: 30 Minutes

Yields: 2 Servings

INGREDIENTS

• Chicken (bone-in) - 500 gms
• Garlic powder - 1 Teaspoon
• Turmeric powder – 1/4 Teaspoon
• Garam masala – 1 Teaspoon
• Chili powder – 1/2 Teaspoon
• Pepper powder – 1 1/2 Teaspoon
• Curry leaves – 1 Sprig
• Fresh sliced coconut – 1/4 Cup
• Oil – 2 Tablespoon
• Salt – As required
• Lemon slice – (optional)

MAKE IT

• Clean and place the chicken in a large bowl and add all the spice powders such as garlic powder, garam masala, chili powder along with salt. Do not add pepper at this stage, can add at last while cooking.
• Mix the chicken and spices well and marinate for about 30 minutes. Do not skip this step as the spices would get infused into chicken and cooks with intense flavor.
• Heat oil in a pan, add the marinated chicken. Do not add water, chicken itself releases water, that is enough to cook completely. If the chicken doesn’t leave enough water, can add 2-3 tablespoons of water while cooking. close and cook well.
• Cook well until the chicken is tender and juicy.
• Now no water should remain on pan and chicken should be dry at this stage. Masala’s were well coated over the chicken
• Now add pepper powder, sliced coconut and curry leaves, mix well. Coconut slices need not to be cooked completely. It tastes good in raw form.
• Switch off the heat and serve with fresh onions and lime wedge for hot rice/roti.

 

NOTES

• Instead of garlic powder you can use ginger garlic paste.
• This is a dry version of pepper chicken, if you want as gravy, add enough water while cooking.
• Do not cook too much of time as the chicken becomes hard and rubbery.

 

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Unknown

September 27, 2018

I wish to bake something with Apples for long time. Have made apple crumble in a mug already, click here for recipe. So how about brownie with apples. Yes interesting!!! Usually my taste buds were used to regular chocolate brownies, which I love a lot anytime. So for a change, I have searched a lot for this recipe and gave a try, but it was not what I wish for. So made some changes with adding some yummy ingredients and brought out the delicious cinnamon flavored Apple brownies.

Choosing Apples for baking, is really a conscious thing. Apples for cooking/baking should be firm, tangy, crisp and tart. There should be a balance of sweet and tart flavor. Not all the apples are good enough for baking. Select the varieties of apples that are firm at first, then tangy and tart. I can suggest few apple varieties good for baking; those are Cortland, Fuji, Gala, Granny smith, Golden delicious, Honey crisp, McIntosh, Rome beauty and many. Can use mixed variety of apples for mix of flavors and taste. I have used granny smith apples for my Apple brownies.

This apple brownie is rich in moisture and delicious. While you bite a piece of this brownie, can feel the chunks of apple that gives interesting taste and flavor. Serve this delicious apple brownie with hot caramel sauce with a scoop of ice cream that melts in your mouth. The cinnamon flavor in this brownie would take you to the memories of fall season. Try this yummy and tasty Apple brownie and give your feedbacks in comments. Happy baking!!!

 

Prep Time: 10 Minutes

Cook Time: 30 Minutes

Yields: 4 Servings

INGREDIENTS

• All purpose flour – 1 Cup
• Brown sugar – 1 Cup
• Unsalted butter – ½ Cup
• Egg – 1
• Apples – 1 ½ Cup
• Cinnamon powder – 1 Teaspoon
• Baking powder – ½ Teaspoon
• Baking soda – ½ Teaspoon
• Salt – ½ Teaspoon
• Pecans/walnuts - ¼ Cup

MAKE IT

• Select any cooking/baking variety of apples(Mcintosh, Grannysmith, Cortland, Fuji, Gala, Honeycrips). I have chosen granny smith variety.
• Peel & dice the given apples to ½ inch thickness, cover & keep aside.
• Pre heat oven to 350*C.
• Take an 8 inch square baking pan, grease it with vegetable oil and dust with flour just to coat the surface of the pan or cover with parchment paper and keep aside.
• Take a large bowl, add butter and whisk to mix well. Then add brown sugar & egg one after other and mix well to combine.
• Sift the given dry ingredients such as all purpose flour, cinnamon powder, baking powder, baking soda & salt to the butter & egg mixture. Mix well to combine. Do not over mix.
• Now add the apples to the mixture and give it a rough mix. Transfer and spread the brownie batter to the prepared baking pan.
• Bake the brownie batter in pre-heated oven for about 30 minutes.
• Once done, take out the Apple brownie outside and check for doneness with tooth pick. It feels slightly wet at inside because of the cooked apples. Then it is done.
• If the tooth pick comes out with raw brownie batter, the bake it again for 5-10 minutes until it is done well.
• If the apple brownie is done well, let it cool for 10 minutes, then remove the brownie from baking pan by running the knife along the sides of the pan. Cut into square pieces and serve with ice cream if preferred.
• Now the “Apple brownie” is ready Happy baking!!!

STEP BY STEP PREPARATION

 

Make sure the given ingredients are ready for preparation

 

Pre heat oven to 350*C. Take an 8 inch square baking pan, grease it with vegetable oil and dust with flour just to coat the surface of the pan or cover with parchment paper and keep aside.

 

 

Take a large bowl, add butter and whisk to mix well.

 

 

 

Add sugar to the butter and mix well.

 

   

 

Then add one egg to the above mixture.

 

 

Take a sifter and add all the dry ingredients like all purpose flour, cinnamon powder, baking powder, baking soda & salt. Sift it to the egg & butter mixture.

 

Add the diced aples to the brownie batter. Give it a rough mix.

 

 

Transfer and spread the brownie batter to the prepared baking pan. Bake in pre-heated oven for about 30 minutes.

 

 

"Apple brownie" is ready now.

 

 

NOTES

• Choose the cooking/baking variety of apples for best results. Smooth texxtured apples would result mushy brownie.
• Do not over mix the brownie batter for firm brownies.
• Make sure all the ingredients are at room temperature.
• Do not open the oven door in the middle of baking, it would result in uneven baking.

 

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Unknown

September 20, 2018

 

Strawberry slushie is a super delicious frozen treat, anyone would love it immediately. This is a whole fruit healthy drink with the hint of vanilla & lemon and crunch of ice. It’s very easy to make as it is blending all in a blender, and serve it straight away!!!

Prep Time: 10 mins

Blending Time: 5 mins

Serves: 2

 

Ingredients

Strawberries – ½ Cup

Honey – 2 Tablespoons

Vanilla extract – ½ Teaspoon

Lemon extract – 1 Tablespoon

Salt – A pinch

Ice cubes – ¾ Cup

 

 

Make it

Clean the strawberries by removing leafy portion on top, wash and pat dry

In a blender/mixie jar, add strawberries, honey, vanilla extract, lemon extract & salt. Blend until smooth.

Then add ice cubes and blend again until all the ice cubes were crushed & smooth consistency.

Pour in a glass and serve immediately with straw or spoon. Enjoy!!!

 

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Unknown

September 12, 2018

Mushroom & roasted garlic curry is a comfort dish to fill a great weekends. This curry gives an excellent creamy and filling taste because of its freshly ground masala's. Long time it is being a must try dish in my recipe book. Such an awesome curry pairs well with roti, naan and hot steamed rice. Sometimes I have the leftover curry with bread slice as "to go" breakfast in busy mornings. Just give it a try!!!

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Yields: 2 Servings

 

INGREDIENTS

• Mushrooms – 10 – 15 Nos.(diced/sliced)
• Onion – 1 (finely chopped)
• Garlic pods – 10 (finely chopped)
• Turmeric powder – ¼ Teaspoon
• Kashmiri chili powder – ½ Teaspoon
• Salt - As required
• Kasoori methi – 2 Teaspoon (crushed coarsely)
• Sugar – ½ Teaspoon
• Oil – 1 Tablespoon
• Fresh cream – ¼ Cup
• Coriander leaves - 1 Tablespoon

To roast & grind

• Coriander seeds – 1 Teaspoon
• Peppercorns – ½ Teaspoon
• Dry red chilies – 2
• Cumin seeds – ½ Teaspoon
• Cinnamon – ½ inch stick
• Cloves – 3
• Black cardamom – 1

To soak & grind

• Cashew nuts – 5
• Poppy seeds – 1 Teaspoon
• Warm water - ¼ Cup

MAKE IT

• Heat a small pan, add all the ingredients given under “roast & grind”. Roast it well until fine aroma comes. Switch off the heat. Let it cool and then grind to a fine masala powder. Keep aside.
• In a small bowl, soak cashews and poppy seeds in warm water for 15 minutes. Once soaked grind it finely to a thin paste. Keep aside.
• Heat a heavy bottom pan, add oil, once heated add chopped garlic and sauté till light brown.
• Now add chopped onions, sauté till transparent and cooked well.
• Add chopped mushrooms and salt, close and cook. Water from mushroom oozes out. Sauté well until it is blended well with onion and garlic.
• Once mushroom is cooked, add turmeric, chili powder and “freshly ground masala”. Add some water at this stage and cook well until raw smell of masala’s goes off. Around 2 minutes.
• At his stage curry starts bubbling and cooks well, add remaining water and cook for few more minutes. Around 10 minutes. (Stir often to avoid sticky bottom).
• Finally add “ground cashew and poppy seeds paste” and cook for 10 more minutes. It seems to be cooking long but believe me it gives awesome taste.
• Also then add kasoori methi(Dry fenugreek leaves), sugar and cook well. (Stir often to avoid sticky bottom).
• Once done, switch off the heat and add fresh cream to the curry and mix well. Garnish with fresh and chopped coriander leaves. Now the “Mushroom and roasted garlic curry” is ready. Yummy!!!

STEP BY STEP PREPARATION

Heat a small pan, add all the ingredients given under “roast & grind”. Roast it well until fine aroma comes. Switch off the heat. Let it cool and then grind to a fine masala powder. Keep aside.

 

In a small bowl, soak cashews and poppy seeds in warm water for 15 minutes. Once soaked grind it finely to a thin paste. Keep aside.

 

Heat a heavy bottom pan, add oil, once heated add chopped garlic and sauté till light brown.

 

Now add chopped onions, sauté till transparent and cooked well.

 

Add chopped mushrooms and salt, close and cook. Water from mushroom oozes out. Sauté well until it is blended well with onion and garlic.

 

Once mushroom is cooked, add turmeric, chili powder and “freshly ground masala”. Add some water at this stage and cook well until raw smell of masala’s goes off. Around 2 minutes.

At his stage curry starts bubbling and cooks well, add remaining water and cook for few more minutes. Around 10 minutes. (Stir often to avoid sticky bottom).

Finally add “ground cashew and poppy seeds paste” and cook for 10 more minutes. It seems to be cooking long but believe me it gives awesome taste.

 

Also then add kasoori methi(Dry fenugreek leaves), sugar and cook well. (Stir often to avoid sticky bottom).

Once done, switch off the heat and add fresh cream to the curry and mix well. Garnish with fresh and chopped coriander leaves. Now the “Mushroom and roasted garlic curry” is ready. Yummy!!!

 

NOTES

• In case if fresh cream is not available, can use curd without lumps.
• Mushroom can be replaced with non-watery vegetables or paneer.

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Unknown

September 06, 2018

Easy chocolate brownie recipe is literally easy to make with simple steps. You all going to love this gooey, chewy , chocolatey brownie of its texture and taste. I have used mini muffin tray to make this bite sized brownie bites, you can use square baking pan too. Lets start baking!!!

Prep Time: 15 mins

Cook Time: 20 - 30 mins

Yields: 24 mini brownie bites

 

INGREDIENTS

• All purpose flour - 1/2 Cup
• Cocoa powder - 3/4 Cup
• Sugar - 1 1/2 Cup
• Unsalted butter - 1/2 Cup + 2 Tablespoons
• Baking powder - 1 Teaspoon
• Eggs - 2
• Salt - 1/2 Tea spoon
• Vanilla extract - 1 Tea spoon
• Chocolate chips - 1/2 Cup
• Caramel syrup - 1/4 C (optional)
• Cashews/walnuts/Pecans - 1/4 Cup roughly chopped (optional)

Make it

• Pre heat oven to 350*C
• Take 8 inch square baking pan or mini muffin pans, grease it with vegetable oil and dust with cocoa powder just to coat the surface of the pan and keep aside
• Melt the given amount of butter but not too hot
• Take a large bowl, add melted butter, sugar with vanilla extract and mix well.
• Then add eggs one at a time to the above mixture and mix it well to evenly combined
• In a separate medium bowl, add all purposee flour, cocoa powder, salt and baking powdder, mix it with wire whisk.
• Sift/sieve the above flour mixture to the egg batter and mix to combine without lumps. Do not overmix. Brownie batter is ready
• Finally add the chocolate chips and chopped nuts and give a quick mix.
• Pour the brownie batter to the greased baking pan/mini muffin pan and place it in the oven
• Let it bake for 20 - 25 minutes (Mini muffin pan) or bake it for 25 - 30 minutes (square baking pan)
• Once done remove the baking pan from the oven and test with knife or tooth pick for doneness. Knife or tooth pick should comes out clean if baked well.
• Let it cool for 10 minutes over the kitchen counter.
• Once cooled, remove the brownie from pan carefully by running the knife along the sides of the baking pan. then invert the baking pan to release the brownie.Cut into bite sized pieces.
• Top it with caramel syrup/ fresh fruits/ nuts. Happy baking!!!

NOTES

• Do not open the oven door while baking, which might affect the oven temperature and results in uneven baking.
• Follow the correct measurements for better results.
• Ensure all the ingredients are at room temperature

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Unknown

August 30, 2018

Its so refreshing to drink lemonade in sunny days....that too homemade flavor filled lemonade! Yes here I have made Lemonade from freshly squeezed lemons, rose petals and with the goodness of sabja seeds(Basil seeds). Usually I try to add sabja seeds in any of my cold drinks... or even simply with water because of its power packed nutrition.Some of the benefits of this seeds are weight loss, helpul in digestion, loaded with nutrients, anti-aging properties and many as I can list all the way! So do try this awesome rose infused lemonade with sabja seeds. Happy Summer!!!

Prep Time: 10 Minutes

Cook Time: 10 minutes

Yields: 2 Cups (concentrated syrup)

 

INGREDIENTS

• Water - 1 Cup (To cook)
• Sugar - 1 Cup
• Lemon juice - 1 Cup (freshly squeezed)
• Dried rose petals(edible) - 1 Tablespoon
• Sabja seeds (basil seeds/tukmaria seeds/falooda seeds) - 1 Teaspoon
• Rose extract - 1/2 Teaspoon
• Salt - A pinch
• Cold water - 4 Cups (To make juice)

MAKE IT

• Soak 1 Teaspoon of sabja seeds in 1/4 Cup of water for about 15 minutes for complete swelling of seeds..
• Take a small sauce pan, add 1 Cup of water and sugar, bring it to boil.
• Once it started boiling, add dried rose petals and simmer it for 5 - 8 minutes until the essence of rose was steeped into water.
• Once done switch off the heat, then add rose exttract and let it cool
• Once the prepared syrup is cooled, add freshly squeezed lemon juice, note here color of the syrup turns vibrant.
• Filter out the syrup to remove rose petals
• Now add soaked sabja seeds to the filtered syrup.Rose lemonade syrup is now ready.
• The above prepared syrup is concentrated, so dilute it to 1:2 (syrup to water) ratios. That is One part of syrup and two parts of water.
• I have about 2 cups of syrup and hence added 4 cups of water to make lemonade juice. Once diluted with water, color of juice becomes pale pink color.
• Store this lemonade in refrigerator. Serve chilled!!!

STEP BY STEP PREPARATION

Soak 1 Teaspoon of sabja seeds in 1/4 Cup of water for about 15 minutes.

 

Take a small sauce pan, add 1 Cup of water and sugar, bring it to boil.

 

Once it started boiling, add dried rose petals and simmer it for 5 - 8 minutes until the essence of rose was steeped into water.

 

Once done switch off the heat, then add rose exttract and let it cool

Once the prepared syrup is cooled, add freshly squeezed lemon juice, note here color of the syrup turns vibrant.

Filter out the syrup to remove rose petals

Now add soaked sabja seeds to the filtered syrup.Rose lemonade syrup is now ready.

The above prepared syrup is concentrated, so dilute it to 1:2 (syrup to water) ratios. That is One part of syrup and two parts of water. I have about 2 cups of syrup and hence added 4 cups of water to make lemonade juice. Once diluted with water, color of juice becomes pale pink color. Here is the diluted rose lemonade

NOTES

• Can store this lemonade either as syrup or diluted
• Can add mint leaves or other herbs too.

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Unknown

August 22, 2018