Super quick-Air fried Chicken Masala

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I am absolutely in love with the Air Fryer! The food tastes great and it is super healthy. I have made dry chicken a few times in the Air fryer. I thought I should try something different. This is my recipe and it turned out to be super tasty. It will be ready in less than 30 minutes. I am posting the recipe for this super quick delight! You can have it as a finger food, starter or with main course!

  • Cuisine: Amrita’s recipe
  • Preparation time: 5 minutes
  • Cooking time: 25 minutes
  • Serves:  4

Ingredients:

Chicken marination:

  • Boneless chicken thighs 8 (640 grams) cut into small pieces
  • Garlic paste ½ tablespoon
  • Ginger paste ½ tablespoon
  • Cumin powder ½ tablespoon
  • Coriander powder ½ tablespoon
  • Black pepper 1 teaspoon
  • Oil 1 tablespoon
  • Salt to taste

Ingredients for the masala:

  • Onion sliced, 1 large
  • Thick Greek Yogurt, 5 tablespoons
  • Chilli powder ½ teaspoon
  • Oil 2 tablespoons
  • Salt to taste
  • Water, ½ cup

Method:

1. Marinate the chicken with the spices.

2. Pre-heat the air fryer at 170 degrees for 3 minutes.

3. Cook the chicken in the air fryer at 200 degrees for 18 minutes. Flip the chicken after 9 minutes and continue to cook.

4. In the meantime, heat 2 tablespoons of oil in a non-stick pan and saute the onion until golden brown.

5. Add the yogurt and red chilli powder and cook for 1 minute.

6. Once the chicken is cooked, add it to the pan.

7. Add water and cook it in low flame for 5 minutes.

8. The Air fried chicken masala is ready to be served!

Please share the recipe and leave a comment if you like it!

 

 

Cream of pumpkin soup- Post Halloween special!

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It is my post-halloween special recipe! My daughter knows that the next thing after pumpkin carving is the ‘Cream of Pumpkin Soup’, which increases her enthusiasm for carving!! I have been making this soup for years and it is one of my favourite too! It is a vegetarian soup and can be enjoyed with a piece of lovely warm bread. I serve it with bread and dry chicken, as I am a big fan of non-vegetarian food!

  • Cuisine: Amrita’s special
  • Serves: 6
  • Preparation time: 5 mins
  • Cooking time: 30 mins

Ingredients:

  • Pumpkin (remove all the pulp before carving)- 1 Kg
  • Onion (sliced), medium- 1
  • Potatoes (boiled and diced), medium- 2
  • Tomatoes, chopped- 3 cups
  • Single cream- 1/2 cup
  • Black pepper- 1/2 tablespoon
  • Cayenne pepper- 1 teaspoon
  • Cumin- 1 tablespoon
  • Paprika- 1/2 tablespoon
  • Oregano- 1/2 tablespoon
  • Olive oil- 2 tablespoons
  • Salt to taste

Method:

1. Cut off the crown using a sharp knife.

2. Scoop out the seeds and fibres and discard it. Remove the flesh and put it in a bowl.

3. Heat oil in a deep non-stick pan. Add the sliced onions and saute until soft.

4. Add the chopped tomatoes and saute for 1 minute.

5. Add the pumpkin, bolied potatoes, oregano and salt to taste.

6. Cover with a lid and let it cook for 30 minutes on a medium flame. Keep stirring every few minutes.

7. Let it cool down completely.

8. Grind it to a smooth paste in the grinder.

9. Pour it in a big pan, add cumin, black pepper, cayenne pepper, paprika and salt to taste.

10. Boil it for a few minutes.

11. Switch off the gas, add the cream and mix it well.

12. The soup is ready to be served. Add fresh cream on the top to garnish it.

You can serve it with warm bread! I served it with Air-fried chicken- recipe to follow soon!!

 

Amrita’s Doi Mach (seabass in spicy yogurt curry)

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Doi mach is a traditional Bengali dish made with rui or katla. It is very special for every Bengali and is one of the delicacies during Durga Puja (festical celebrating the victory of Maa Durga over the demon Mahishashur)! This is my version of the recipe made with sea bass.

  • Cuisine: Indian (Bengali)
  • Preparation time: 15 minutes
  • Cooking time: 30 minutes
  • Serves: 4

Ingredients:

  • Sea bass fillets- 4
  • Onion, finely sliced- 1 medium
  • Tomatoes, chopped- 1/3 cup
  • Garlic paste- 1/2 teaspoon
  • Ginger paste- 1/2 teaspoon
  • Green chillies- 2 whole
  • Yogurt- 1/2 cup
  • Turmeric- 1 tablespoon
  • Chilli powder- 1 teaspoon
  • Garam masala powder- 1/2 tablespoon
  • Sunflower oil- 4 tablespoons
  • Mustard oil- 1 tablespoon
  • Water- 1/3 cup
  • Salt to taste

Method:

1. Wash the fillets, put it in a bowl with 1/2 tablespoon of turmeric powder and salt.

2. Heat 2 tablespoons of sunflower oil in a pan and fry the fish for 2 minutes on each side.

3. Remove it from the pan and drain it on a kitchen towel.

4. Heat 2 tablespoons of sunflower oil and 1 tablespoon of mustard oil in a deep seated pan and add the sliced onion to the pan.

5. Saute the onion till golden brown. Add the garlic paste and cook for 2 minutes.

6. Add the chopped tomatoes, ginger paste, remaining turmeric powder, garam masala powder and chilli powder and cook until the oil starts to separate from the gravy.

7. Switch off the gas and let it cool down.

8. Grind it to a paste in the mixer.

9. Add water to the yogurt in a bowl and mix it well.

9. Transfer the paste to the pan, add the yogurt mix and green chillies to it and cook for 10 minutes.

10. Add the fish fillets and cook for another 5 minutes. Add salt to taste.

11. The fish is ready to be served with a bowl of rice.

Indo Chinese Chicken Saute

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When I first made this, I had no recipe in mind. I just kept adding ingredients and this was the final dish. It is a very simple recipe and tastes delicious. Can be served as a starter or with fried rice. I served it with mushroom and chicken rice!

  • Cuisine: Indo Chinese
  • Serves: 4
  • Preparation time: 5 minutes
  • Cooking time: 25 minutes

Ingredients:

Marinate:

  • Chicken thighs, deskinned- 4
  • Garlic paste- 1 teaspoon
  • Ginger paste- 1 teaspoon
  • Cumin powder- 1 teaspoon
  • Paprika- 1 teaspoon
  • Black pepper- 1 teaspoon
  • Red chilli powder-1/2 teaspoon
  • Salt to taste

For the sauce:

  • Sunflower oil- 3 tablespoons
  • Spring onions, chopped- 1/2 cup
  • Garlic cloves, chopped- 1 tablespoon
  • Soya sauce- 3 tablespoons
  • Tomato ketchup- 2 tablespoons

Method:

1. Heat oil in a wok and saute the spring onions and chopped garlic for 3-4 minutes.

2. Add the marinated chicken pieces and cover it with a lid. Cook for 10 minutes on a low flame.

3. Add the soya sauce and tomato ketchup and saute the chicken for 10 minutes on a medium flame.

4. The Indo Chinese spicy chicken saute is ready to be served. I will post the recipe for chicken and mushroom rice, as it tastes great with the chicken saute.

 

 

Lamb tortilla pockets

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Have a look at this recipe if you would like to make a simple, quick and tasty Mexican lunch/dinner!

I was thrilled when I bought these tortilla pockets for the first time- it made my life easier! I was wondering what I should make with the lamb mince, when suddenly I saw these pockets in my cupboard. I checked the fridge and found all the necessary ingredients for a Mexican dinner. I made these in no time.

  • Cuisine: Mexican
  • Preparation time: 10 minutes
  • Cooking time: 30 minutes
  • Serves: 4

Ingredients:

  • Tortilla pockets: 1 packet (8 pockets)
  • Lamb mince 250 grams
  • Onion, finely chopped- 1 large
  • Tomatoes, chopped- 2 medium
  • Garlic paste- 1 teaspoon
  • Ginger paste- 1 teaspoon
  • Coriander leaves, chopped- 2 tablespoons
  • Cumin powder- 1 tablespoon
  • Paprika- 1 tablespoon
  • Cayenne pepper- 1/2 tablespoon
  • Oregano- 1 tablespoon
  • Olive oil: 2 tablespoons
  • Salt to taste

Accompaniments:

Salsa (you can either buy it or make at home):

  • Plum tomatoes, finely chopped- 15
  • Red onion, finely chopped (small)- 1
  • Coriander leaves, chopped- 2 tablespoons
  • Green chillies, finely chopped- 1
  • Lemon juice- 1 teaspoon
  • Salt to taste

Guacamole (you can either buy it or make at home):

  • Ripe avocado- peeled, and deseeded
  • Coriander leaves, chopped- 1 tablespoon
  • Lemon juice- 1 teaspoon
  • Oilve oil- 1/2 tablespoon
  • Pepper- 1/2 teaspoon

Sour cream

Grated cheddar cheese

Green and black olives

Sliced jalapeno

Hot pepper sauce (if you would like your tortillas to be spicy)

Method:

Lamb mince:

1. Heat 2 tablespoons of olive oil in a pan, add finely chopped onion and saute for 5 minutes.

2. Add chopped tomatoes, garlic and ginger paste and saute until the oil starts to separate.

3. Wash the lamb mince and mash it with a spoon or fingers to make it smooth.

3. Add the mince, coriander leaves, cumin powder, oregano, paprika, cayenne pepper and salt to taste. Cook for 15 minutes.

4. The lamb mince is ready to be filled in the pockets.

Salsa:

1. Add all the ingredients and mix it well. The homemade tasty salsa is ready!

Guacamole:

  1. Mash the avocado well with a fork.
  2. Add the other ingredients with the mashed avocado and mix it well.
  3. Super-easy guacamole is ready!

Filling the pockets:

1. Pre-heat the oven at 180 degree celsius.

2. Wrap the tortilla pockets in a foil and put it the oven for 10 minutes.

3. Spread guacamole and sour cream inside the pockets.

4. Add the lamb mince, salsa, olives and jalapeno in a bowl and mix it together. Fill the pockets with this mixture.

5. Add the hot pepper sauce and top it with sour cream and grated cheddar cheese.

6. The pockets are ready to be served.

Enjoy the warm tortilla pockets and please leave a comment on the blog if you like it.

 

 

Mutton Chops Masala

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Goat meat has always been my favourite since childhood. My mum makes amazing curry and roasts with this meat. After moving to the UK, I realised that goat meat is not widely available. In the lockdown, my hunt for the meat began. One of my friends suggested, I should try ‘Cheshire meat’! I ordered it from them, it was delivered on time and beautifully packaged. I was absolutely thrilled- I finally found goat meat in the UK!

Mutton Chops Masala is a very special dish and I had to make it as, now I had GOAT MEAT in my fridge! My mum makes amazing mutton chops and I have learnt it from her!!

I would like to share the recipe with all of you. Hope you enjoy it!

  • Cuisine: Indian
  • Serves: 7
  • Preparation time: 10 minutes
  • Cooking time: 2 hours (slow cook)

Ingredients:

  • Mutton chops: 7
  • Yogurt: 4 tablespoons
  • Lemon juice: 2 tablespoons
  • Onion, finely sliced: 2 medium
  • Chopped tomatoes: 11/2 cups
  • Garlic paste: 2 tablespoon
  • Ginger paste: 2 tablespoon
  • Dry red chillies, whole- 2
  • Cinnamon stick (1 inch)- 2-3
  • Cardamom- 4-5
  • Cloves- 4-5
  • Turmeric powder- 1 tablespoon
  • Cumin powder: 2 tablespoons
  • Coriander powder: 2 tablespoons
  • Garam masala powder: 1 tablespoon
  • Red chilli powder: ½ teaspoon
  • Sunflower oil: 2 tablespoons
  • Mustard oil: 2 tablespoons
  • Salt to taste

Method:

Marinade:

1. Mix the yogurt, garlic paste, ginger paste, lemon juice, 1/2 tablespoon turmeric powder, red chilli powder and salt to taste.

2. Leave it in the fridge overnight or for a few hours at room temperature.

Tip: Remember to get it out of the fridge a couple of hours before cooking, as the meat needs to be at room temperature prior to cooking.

Method:

1. Heat the sunflower and mustard oil in a deep non-stick pan and add cinnamon, cardamom and cloves to it. Cook for 1 minute.

2. Saute’ the onions till golden brown. In the meanwhile, make a paste with chopped tomatoes and dry red chillies in the grinder.

2. Add the tomato paste, 1/2 tablespoon turmeric powder, cumin powder and coriander powder and garam masala powder.

3. Cook until the paste starts to separate from the oil.

4. Add the marinated mutton chops to it and cook for 10 minutes on a high flame.

5. If using a pressure cooker, then add 1/2 cup of water and cook for 6 whistles on a high flame. After this, cook it on a low flame for 20 minutes.

Tip: If you do not want to use a pressure cooker, then add 1 cup of water and cover the pan with a lid and cook it on a medium flame until the meat is soft, stirring from time to time.

6. Once the meat is cooked in the pressure cooker, transfer it to the pan and cook until the gravy is thick. Add salt if needed.

7. The mutton chops masala is ready to be served with rice or naan.

Prawn Pakora

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Prawn Pakora can be served as a starter or as a snack with tea/coffee. Pakoras remond me of Mumbai rains- we had them with masala chai (tea) on a rainy day! It is very easy to make and tastes amazing!! I make these quite often as, my daughter absolutely loves them.

Ingredients:

  • Prawn 300 g- chopped into small pieces
  • Onion, 1 medium chopped
  • Garlic paste 1 teaspoon
  • Ginger paste 1 teaspoon
  • Green chillies, finely chopped 1-2 (if you like spicy pakoras)
  • Gram flour 5 tablespoons
  • Cornflour 4 tablespoons
  • Semolina 1 tablespoon
  • Cumin 1 teaspoon
  • Coriander 1 teaspoon
  • Paprika 1 teaspoon
  • Red chilli powder ½ teaspoon
  • Garam masala powder 1 teaspoon
  • Salt to taste

Method:

1. Mix all the ingredients together to make a thick batter.

2. Heat sunflower oil in a non-stick pan to deep fry the pakoras.

3. When the oil is sufficiently hot, make small balls of the batter and drop it slowly in the oil.

4. Fry them on high flame for 2 minutes and then on medium flame for 10 minutes, until golden brown.

5. Remove the pieces and drain the excess oil on a kitchen towel.

5. The prawn pakoras are ready to be served with a dip of your choice. I prefer the green or red chutney (recipe was posted earlier) with the pakoras, but you can also serve them with tomato ketchup or hot chilli sauce.

6. Enjoys the pakoras on a rainy day and let me know if you like it!

 

 

Mango Semolina Pudding

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Semolina pudding (sooji payesh) is a very special Indian (Bengali) dessert. My mum makes the most delicious semolina pudding- this dessert reminds me of my childhood! It is my hubby’s favourite Bengali dessert and it always brings a smile on his face. I thought I should try a variation of the traditional sweet dish- added some mango to it. I am very happy with the twist ‘mango sooji payesh’ and wanted to share the recipe!

  • Cuisine: Indian (Bengali)
  • Serves: 6
  • Preparation time: 5 minutes
  • Cooking time: 30 minutes

Ingredients:

Whole milk 2 cups

Granulated sugar 1/4 cup

Mango pulp 2/3 cup

Semolina 2 tablespoons

Cardamom powder 4-5

Cashews 7-8

Raisins 1 tablespoon

Method:

1. Pour 2 cups of milk in a pan and bring it to a boil. Reduce the flame and keep stirring constantly until it thickens (almost reduced to half.

2. Add 2 tablespoons of semolina in a separate pan and saute’ until slightly reddish in colour.

3. Add the semolina to the milk and bring it to a boil.

4. Add the sugar and stir it well.

5. Add the mango pulp, cashews, raisins and cardamom powder. Mix it properly and switch off the gas. Let it cool down and then put it in a bowl in the fridge.

6. Extremely tasty mango semolina pudding is ready to be served.

Hope you all enjoy it! Please share and leave a comment if you like this recipe.

 

Tandoori Chicken Masala

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  • Cuisine: North Indian (Punjabi)
  • Serves: 4
  • Preparation time: 10 minutes
  • Cooking time: 1 hour 20 minutes

Ingredients:

Marinade

  • Chicken legs, without the skin- 4 pieces
  • Yogurt 10 tablespoons
  • Garlic paste ½ tablespoon
  • Ginger paste ½ tablespoon
  • Turmeric 1 teaspoon
  • Cumin powder 1 teaspoon
  • Coriander powder 1 teaspoon
  • Garam masala powder 1 teaspoon
  • Red chilli powder 1 teaspoon
  • Lemon juice 1 teaspoon
  • Olive oil 1 teaspoon

For the masala (gravy)

  • Onion, sliced 2 medium
  • Tomatoes, chopped 3 medium
  • Garlic paste ½ tablespoon
  • Ginger paste ½ tablespoon
  • Turmeric 1 teaspoon
  • Red chillies, whole (deseeded) 2-3
  • Cinnamon stick 1 inch 1
  • Cardamoms 3-4
  • Cloves 3-4
  • Sunflower Oil 4 tablespoons
  • Water 2 cups

Method:

Chicken tandoori

  1. Make gashes on the chicken legs and thighs.
  2. Mix all the ingredients for the marinade and add the chicken pieces to it. Make sure the marinade is spread evenly on all the surfaces.
  3. Keep it aside for a couple of hours or marinate it overnight.
  4. Pre-heat the oven at 180 C for 5 minutes, when ready to cook the chicken.
  5. Put the marinated chicken on an oven tray lined with foil and cover the tray with another sheet of foil.
  6. Put it in the oven for 25 minutes.

Masala (gravy)

  1. Heat 4 tablespoons of oil in a pan, add cinnamon, cardamoms and cinnamon and cook for 1 minute.
  2. Saute’ the onion until golden brown. Add the garlic paste and cook for another minute.
  3. In the meantime, grind the chopped tomatoes and red chillies to a smooth paste.
  4. Add the paste and turmeric to the onion and cook until the oil starts to separate.
  5. Add 2 cups of water and bring it to a boil. Add the tandoori chicken pieces in the gravy and reduce it to medium flame. Cook for 25 minutes.

12. Increase the flame and cook for another 5 minutes.

13. The special chicken dish ‘tandoori chicken masala’ is ready to be served with rice and some salad.

14. I personally feel that sautéed mushrooms with salt and pepper goes very well with this dish. You might feel that it is a weird combination but trust me, it goes really well when served on a bed of rice with tandoori chicken masala. You can also make some dal tadka (one of my recipes on the blog) for a complete main course.

15. Please try this recipe and leave a comment on my blog if you like it.

 

 

 

Spicy red and green chutney

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Chutney is a condiment, which forms an integral part of Indian cuisine. It is a perfect accompaniment with kebab, pakora, dosa, idli and also tastes delicious with flatbreads. Chutneys make me very nostalgic, it reminds me of my childhood! My mum makes different types of chutneys! When I was growing up, I remember my mum making them and storing them in the fridge. It was very exciting, as I loved them and used it as a dip for pretty much everything!

If you would like to know more about the history of chutney, you can follow the link below:

https://www.bing.com/search?q=chutney+wikipedia&qs=AS&pq=chutney+wiki&sc=5-12&cvid=44009E39868E46DE93D36FCCEBBEE907&FORM=QBRE&sp=1&ghc=1

Spicy green chutney:

Ingredients:

  • Coriander leaves 1 cup
  • Mint leaves ½ cup
  • Garlic cloves 4
  • Green chilli, chopped 1
  • Lemon juice 2 tablespoons
  • Salt to taste

Method:

Put all the ingredients in a grinder and grind it to a smooth paste. Serve it as a dip with anything you like!

Spicy red chutney:

Ingredients:

  • Tomatoes, chopped 2 medium
  • Garlic cloves 3-4
  • Red chillies, whole 2
  • Paprika ½ teaspoon
  • Creamed or dessicated coconut 4 teaspoons
  • Salt to taste
  • Oil 1 tablespoon

Method:

  1. Heat oil in a non-stick pan and add garlic and red chillies.
  2. Saute’ for 2 minutes and add 1 cup of chopped tomatoes to the pan and cook for 5 minutes. Add coconut, paprika, salt and mix it well.
  3. Switch off the gas and let it cool down.
  4. Grind the mix to a smooth paste.
  5. Red spicy chutney is ready to be served with kebabs, fritters, dosa etc.

The chutneys can be stored in the fridge for 1 week or can be frozen for a month. You can thaw it in the fridge overnight or for a few hours at room temperature.

 

 

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