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British-Indian dish ‘Vegetable Jalfrezi’
Vegetable Jalfrezi is a vegetarian version of the British-Indian dish ‘Jalfrezi’ that originated in India but was popularized in the UK. Jalfrezi means spicy hot-stir fry. It is believed that Jalfrezi was born as a way to revive left-over roast chicken, where it was stir fried with chilies, tomatoes, veggies & spices. Majority of Indians are vegetarians, so vegetarian versions like this Vegetable Jalfrezi and Paneer Jalfrezi are popular in the Indian restaurants. Crunchy veggies coated in a spicy, flavorful & delicious tomato masala is the star of this vegetable jalfrezi. This is a fabulous way to transform your boring veggies to a healthy meal.
Modern Indian cooking focuses on merging generations-old authentic techniques with modern kitchen appliances (like Instant Pots and air fryers) to reduce prep and cook times. Discover how to create deeply flavourful, traditional dishes with streamlined methods that fit seamlessly into your busy routine.
1. Add coriander leaves, mint leaves, green chilies, green cardamoms, onion, green chilies to a blender jar. If you do not have ginger garlic paste, then add half inch ginger and 3 medium garlic cloves to the same jar.
2. Make a fine paste without adding water. Set this aside.
3. Heat a pan with oil. Add cumin and allow them to crackle.
4. Then saute the curry leaves until crisp. Then add ginger garlic paste and fry for a minute.
5. Add garam masala, coriander powder and chicken. Fry till it turns white in color.
9. Optional – Turn the flame to low. If using yogurt whisk it very well until smooth and then add it to the pan. Stir and cook for 3 to 4 mins till the yogurt is absorbed.
10. Then pour water & add salt.
11. Stir well and cook covered until the chicken is tender.
12. Open the lid and cook until the gravy reaches a desired consistency.
Notes: I saute the curry leaves & bell peppers separately on a high heat for 2 minutes and added them to the serving bowl just for garnishing.
ThankYou
Chilli Chicken (dry) Cuisine Indian, Indo Chinese
Prep Time 10 minutes Cook Time 20 minutes Total Time 40 minutes Servings 6
Select toppings/"উপকরণ বাছাই করুন":
FOR CHILLI CHICKEN SAUCE
"চল, শুরু করা যাক"
1. Start by frying some chicken. Take chicken in a bowl, add in flour, cornflour, salt, pepper, soy sauce, ginger garlic paste and water. mix well. Set aside for 10 mins.
2. Heat some oil for deep frying, drop the chicken in and fry till golden, drain and set aside.
3. Now make the sauce, heat some butter in a pan, add in ginger garlic and fry till golden. Add in onions. green chillies, salt and sugar. Add in capsicum and mix well. Add in red chilli powder, soy sauce, green chilli sauce, vinegar, ketchup adn mix well. Add in water and cook till oil separates and thickens.
4. Add in fried chicken and toss well. Add in black pepper and spring onion. Mix well. Serve hot.
NOTES
1. When frying chicken, you can add a dash of baking powder for crispy texture.
2. You can double fry the chicken to achieve crispy texture.
3. Taste and adjust the sauce with sugar, soy sauce and vinegar.
4. Chilli chicken taste best with fried rice, noodles and rice.
Notes: I saute the curry leaves & bell peppers separately on a high heat for 2 minutes and added them to the serving bowl just for garnishing.
ThankYou
Oven Baked Garlic Chicken (Indian Cuisine)
Prep: Time 15 mins Cook Time 40 mins (Marinating Time 2 hrs) Total Time 2 hrs 55 mins
Select toppings/"উপকরণ বাছাই করুন":
"চল, শুরু করা যাক"
How could such a recipe can be this simple. Yes it is too simple, just a simple marination required. That calls for just blending few stuffs together. The longer you marinate the chicken the better the flavour. I usually do marination the night before and leave it to infuse overnight, then cook it the next day.
Enjoy this flavourful chicken
Questions
1. How long to I cook chicken in the oven? Cook large boneless, skinless chicken breasts in a 375°F oven for 20 to 30 minutes. Cook large bone-in, skin-on chicken breasts in a 375°F oven for 35 to 40 minutes.
2. What does garlic do to arteries? It contains blood-thinning compounds, which prevent the formation of artery blockages. Garlic contains polysulphides, which dilate blood vessels and help control blood pressure, cholesterol, and plaque formation in the arteries.
"চল, শুরু করা যাক"/ peparation to make majestic chicken
1. Wash and cut chicken to strips to around 2 ½ inches length.
2. Soak them in buttermilk and salt for at least 20 mins if deep frying. Keep for 2 to 4 hours if you wish to pan fry or bake.
3. Drain up the buttermilk and add ginger garlic paste, turmeric, corn flour and red chili powder. Mix well and set aside for at least 10 mins.
If Frying in oil :
If grilling in oven
How to make chicken majestic
1. Whisk the yogurt well with a fork and keep aside. Pour 1 tbsp oil to a hot pan.
2. Add garlic, curry leaves and green chilies. Fry till the curry leaves turn crispy. Garlic also smells good by then.
3. Next add mint leaves, red chili powder and garam masala. Saute for a minute.
4. Take the pan down from the heat and pour the whisked yogurt. Mix well and cook on a low flame till the moisture evaporates and becomes thick. Add soya sauce and mix.
5. Add chicken. Mix for the chicken to blend well with the cooked mixture. Off the heat.
6. Serve chicken majestic as a starter or as a side to rasam or rice.
ThankYou
Red Sauce Pasta Recipe (Italian Cuisine)
Prep Time 10 minutes Cook Time 30 minutes Total Time 40 minutes Servings 5
Select toppings/"উপকরণ বাছাই করুন":
Ingredients : Red Sauce for Pasta
Ingredients For Cooking Pasta
"চল, শুরু করা যাক"
1. For making red sauce pasta. You have to start by chopped garlic very finely, remove them to a bowl and set aside. For making tomato puree, take tomatoes and chop them into pieces, add them to a blender and make it into a fine puree. Don't add water when grinding. Set aside till use.
2. In a heavy bottom pan with a lid. Add in olive oil and turn on the heat. Add in chopped garlic and let them heat through for 1 minute till gets fragrant. Now add in tomato paste and cook for 2 to 3 minutes till it gets caramelised and raw smell leaves from it.
3. Pour in the freshly made tomato puree and mix well. Once it is mixed well, cover with a lid and cook on medium high heat for 8 to 10 minutes. Now open the lid, give a good mix. Season the red sauce with salt and sugar to taste. Taste and adjust salt and sugar as needed. Cover and cook on low heat for 5 more minutes.
4. Sprinkle with dried herbs oregano, basil, pepper and red chilli flakes. Mix well. Take it off the heat and allow them to cool completely before pouring into glass jars. You can store this in fridge upto a week or more.
5. Now cook your pasta. Bring lots of water to a full boil, add salt to taste. Add in dry pasta into the boiling water and cook as per package directions. Once pasta is cooked, before draining the pasta, remove some pasta cooking liquid for later use. Now drain the pasta in a colander and set aside.
6. For making red sauce pasta, simple add cooked pasta into the red sauce along with pasta cooking water and toss well. Red sauce pasta is ready to serve.
NOTES
ThankYou
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