Sunday, August 28, 2011

Chicken Chaap


  • Chicken (on the bones)                                   500 grams
  • Dalda/ Ghee                                                    ½ cup

For marinating

  • Lemon juice                                                   3 tablespoon
  • One large onion                                              made into a paste
  • Garlic paste                                                    1 tablespoon
  • Ginger paste                                                   1 teaspoon
  • Kashmiri red chilli powder                               2 teaspoons
  • Coriander powder                                           1 teaspoon
  • Cumin powder                                               1 teaspoon
  • Garam masala powder                                    ½ teaspoon
  • Chandan (sandal wood) powder                      ½ teaspoon
  • Dried rose petals                                            1 tablespoon
  • Rose water                                                    1 tablespoon
  • Kewra water                                                  1 tablespoon
  • Shah jeera/ White cumin seeds                        1 teaspoon
  • Poppy seed paste                                           4 tablespoons
  • Yogurt                                                          ¼ cup
  • Mustard oil                                                    1 tablespoon
  • Onions                                                          2 finely chopped
  • Garam masala powder                                    ½ teaspoon
  • Salt                                                               to taste

  • For tempering
  • Cloves                                                            2-3
  • Cinnamon                                                       1 inch
  • Bay leaf                                                          1
  • Black pepper corns                                          1 teaspoon
  • Green cardamoms                                            5-6


Dab the chicken pieces with dry cloth to absorb excess water. Mix all the marinating ingredients in a large bowl. Add the chicken pieces to the marinade, cover with cling wrap and refrigerate for 2 hours. In a cast iron skillet or a regular iron skillet (non-stick pan just won’t do) heat the dalda or ghee. When hot add cloves, cinnamon, bay leaf, pepper corns and green cardamoms. Sauté for a minute and then add the chicken pieces with all the marinade. Cook over low heat for 60-80 minutes stirring occasionally.  Adjust salt. Serve with rumali roti, naan, tandoori roti or biryani. 

Saturday, August 13, 2011

Grilled Salmon with Cilantro Pesto

If you don’t have a grill, use a heavy-bottomed non-stick skillet instead. But make sure to grease the skillet lightly and cook over high heat.


• Salmon 2 thick fillets
• Olive oil 1 tablespoon
• Salt to season
• Black pepper to season


Heat the grill to high. Brush the salmon fillets with oil and season with salt and pepper. Place the salmon fillets on the grill, skin side down, and grill until golden brown and slightly charred, about 3 minutes. Flip and grill the other side for 1-2 minutes. Remove and let rest for 2-3 minutes before serving. Serve with Corn rice.

For the pesto
  • Cilantro/Coriander leaves: 1 bunch
  • Garlic: 2 cloves
  • Salt: to taste
  • Black pepper powder: to taste
  • Lime juice: 2 tablespoons
  • Pine nuts (optional): 1 tablespoon
  • Olive oil: 1 tablespoon 
Grind cilantro, garlic and pine nuts into a smooth paste. Add the lime juice and a little water if needed. Add olive oil and season with salt and pepper.

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