Hostel Chicken

A young student on a group I follow in Facebook had a very interesting dilemma. He likes to eat chicken but cooking in the hostel, where he stays is frowned upon. So he boils the chicken. That is a good but very boring thing to do day after day.

So I decided to help him break the rules and enjoy breaking them as well.

You Need:

  • One boneless chicken breast, cut into small pieces.
  • Two small carrots, cut into small pieces.
  • Three large green chilies (Mirchi Bajji), finely diced.
  • One medium potato, cut into half a centimeter thick rings.
  • Butter
  • Pepper powder
  • Two medium  sized Ramekins

Combine butter, chicken, carrots, chilies, salt and pepper. Butter the Ramekin. Create a base with potatoes. Pack in the chicken mix. Cover with potatoes. Use cling film to close the top. Note cling film should only over cover the top and under no circumstance touch the base of the ramekin.

Place ramekins in a large pan. Fill water till 1/2 cm less than the top of the ramekin. Cook covered. Bring to a boil on high heat. Reduce heat to the lowest setting and let it simmer for about 20 mins. Switch off and let the ramekins cool before removing.

Enjoy the flavor packed chicken dish with your neighbors none the wiser.

Prawns and Vegetables

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This is a family favorite. Goes very well with both rotis and rice.

You Need:

  • 200 gms of shelled and de-veined prawns.
  • 2 Onions finely chopped.
  • 3 Tomatoes roughly cut up.
  • 3 Medium potatoes cut into 2 cm pieces
  • 1 Large brinjal cut up or 7 to 8 small brinjals slit in the middle.
  • 2 Medium carrots, this is optional.
  • 1 whole green chilly
  • 1 teaspoon of turmeric.
  • 2 to 3 teaspoons of coriander powder
  • Finely chopped coriander leaves.

Heat oil and saute the onions with the green chilly, till translucent. Add turmeric and tomatoes. Season with salt. Cook on medium heat till the tomatoes have completely softened. Mix in the coriander powder.

Add the prawns and cook them for 2-3 minutes. They will start turning white in no time. Add the carrots, potatoes, brinjal and coriander leaves. Mix really well. Everything must get coated with the masala. Sprinkle a little water.

Pressure cook for exactly one whistle. As soon as the whistle starts, reduce heat to low. Switch off the stove after 5 mins.

Open only after the pressure has fully dissipated.

Enjoy a yummy side dish, which carries the flavors of its core ingredients.

Mutton, Potato, Tomato

A simple and quick dish that goes great with both rice and roti.

You need:

  • Grind up three dry red chilies, cumin and coriander seeds. Keep aside.
  • Three or four very finely sliced onions.
  • Two tablespoons of tomato paste.
  • One large potato.
  • 300 gms of mutton with bone.
  • 100 gms of thick and beaten curd.
  • Star anise, cardamom, cloves and cinnamon. As per your preference.
  • Turmeric powder, one teaspoon.
  • Salt as per taste.

Melt a tablespoon of butter in about 50 ml of cooking oil. Fry the star anise, cardamom, cloves and cinnamon stick. Then fry the onions till they become a almost brown but not quite dark brown. Season with salt and turmeric.

Add the meat and mix well till the meat turns white. Add the ground up spices and the tomato paste. Mix well and cook for about five minutes. Take off the heat and add the curd. Mix till no lumps are visible and return to heat. Add a little water if you want.

Pressure cook for two whistles.

Open after pressure is dissipated. Add potato pieces and pressure cook for one whistle and let it simmer with the weight on for about five mins.

Garnish with coriander leaves.

Serve hot.

Potato and Kheema Cutlets

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Boil and mash about 750 gms of Potatoes. Season with salt and pepper. Add 3 chopped green chilies and lots of coriander. Add soaked and squeezed out 2 slices of white bread and 2 tablespoons of corn flour. Knead it into a soft and well mixed ball.

In another pan prepare mutton kheema. To do this first heat oil, saute some onions till translucent. Add ginger garlic paste and fry till raw smell is gone. Add minced meat and cook till its color changes to white. Add salt, chilly powder, turmeric powder and cumin powder. Add about a 50 ml of water and pressure cook for 3 whistles on high. Open and dry it up. Ad dry as you can.

Make a flat disc of the potato dough and keep kheema in the center. Cover with another disc and seal it well. Chill it for about 10 mins in the fridge.

 

Heat oil and shallow fry on medium heat.

Serve with anything. It goes well with everything.

Basic Potato Fry

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Basic Potato Fry
The easiest way to make my daughter smile and love her lunch is this very basic potato fry.
 
All it needs are a couple of chopped potatoes, Rub some oil, turmeric powder, chilly powder, coriander powder and salt on them.
 
Cook covered on a low flame.
Once you realize its beginning to caramelize, open and stir it up.
Let it cook a little more uncovered but still on low flame.
 
Its ready when you are sure the potatoes are cooked.
 

Beans, Potato and Mutton

Saute onions, once translucent add ginger garlic paste.
Raw smell gone, add meat. Color changes to white, add turmeric, red chilly powder and coriander powder.

Mix well.

Add potatoes, water and salt.
Pressure cook for exactly one whistle.

Pressure gone, open and add the beans, tomatoes and freshly chopped coriander.

Add a little coriander powder and optionally garam masala.

One more round of pressure cooking for exactly one whistle.

Enjoy it with rice or roti.