Tasty Foodie

How to Make Chinese Chicken and Broccoli:

Start with steaming the broccoli until it’s just undercooked (you’ll be adding it at the end to finish it off).

Next, heat the pan and brown the chicken on all sides.

I use chicken thighs because it’s juicier and full of flavor. Once the chicken is browned, remove it from the pan and set aside.

Add some oil to the pan and stir-fry the garlic, green onions and ginger (being careful not to let it get too dark).

Put the chicken back in the pan and add the soy sauce.

Add the hoisin sauce.

Next, add the hot water.

Drizzle with the honey.

Cover and simmer, turning & drizzling with honey now and again for 7-10 minutes, or until the chicken is cooked through and the sauce reduced.

Add the broccoli to the pan.

Toss with the sauce until fully cooked.

It’s that simple.  Serve and enjoy!

Impress your guests by serving this dish with fried rice for a real authentic tasting meal that’s completely homemade!

Crunchy and delicious pakora that I happened to make recently for a evening snack on a weekend. Made in South Indian style, these are very flavorful and the entire house fills with an exciting aroma. These are best served hot with a cup of masala chai or green chutney as they begin to loose the crunch when cooled down.

To make these cauliflower pakora flavorful, we need to use a good garam masala and coriander leaves.

• Prep time : 5 mins
• Cook time : 10 mins
• Servings : 4
• Course : Snack
• Cuisine : Indian Street food

Ingredients :

For Blanching :

• 3 cup water
• ½tsp salt
• 15-20 florets cauliflower/gobi

For masala paste :

• 1 tsp Kashmiri red chili powder
• ¼ tsp turmeric powder
• ½tsp garam masala
• ½tsp cumin, coriander and black papper powder
• ½tsp ginger-garlic paste
• 1tsp lemon juice
• ½tsp salt
• Chopped green chilli and coriander leaves

Besan Batter :

• 1cup besan/gram flour
• 2tbsp rice flour or corn flour
• ½tsp carom seeds
• ¼tsp turmeric
• ½tsp Kashmiri red chili powder
• Pinch baking soda
• ½tsp salt
• ½cup water
• Oil for frying

Instructions :

1. Firstly, In a large pan boil 3cup water with ½tsp salt.
2. Add 15-20 florets cauliflower and boil for 2mins.
3. Drain of the cauliflower and keep aside.
4. In a bowl prepare masala paste by ads chilli powder, turmeric, garam masala, cumin, coriander, black papper, ginger-garlic paste, lemon juice, salt, chopped green chilli and coriander leaves.
5. Mix well making sure all the spices are well combined.
6. Further, add in blanched cauliflower and mix well.
7. Coat the spice paste uniformly marinate for 15 mins allowing spices to absorb.
8. Meanwhile, prepare besan batter by taking besan, rice or corn flour, carom seeds, turmeric, chili powder, baking soda and salt.
9. Add ½cup water and mix to a smooth lump free batter.
10. Dip the marinated cauliflower in besan batter and deep fry in hot oil.
11. Stir occasionally until the cauliflower turns golden brown and crisp.
12. Finally, cauliflower pakora/Gobi ke pakode tastes great with green chutney.

Today sharing one of the best and trending snack recipe that’s easy and quick to prepare. Crunchy and crispy in texture so people love to eat this snack. If you are an egg lover then you must love this recipe.

If you’re familiar with the taste of potato fingers, chicken fingers and cheese fingers then here’s the recipe idea with eggs so from now you can easily prepare egg fingers at home kitchen. I hope you’ll like it.

If you recently started cooking then you try as well as its simple, easy and quick.

• Course : Appetizer, side dish, snack
• Cuisine : Indian, Pakistani
• Keyword : egg, non-veg recipe, snacks
• Prep time : 5 mins
• Cook time : 10 mins
• Total time : 15 mins
• Servings : 2 persons

Ingredients :

• 4-5 eggs
• Salt to taste
• ½ tsp black papper powder
• ½ tsp red chili powder
• 2tbsp spring onion
• 1tbsp chopped green chilli

For Coating :

• ½cup flour and corn flour
• Salt to taste
• ½tsp red chili powder
• Cold water
• Bread crumbs (for coating)

Directions :

1. In a bowl add eggs, salt, black papper, red chili powder, spring onion, green chilli and whisk it well.
2. Grease the pan and pour the egg mixture in it and put the pan in a streamer.
3. Cover the pan and cook on medium flame for 5-10mins.
4. Take it out from streamer and let it cool. Cut into strips.

Coating directions :

1. In a bowl add corn flour, flour, salt, red chili powder and mix it well.
2. Gradually add cold water and make a thick batter.
3. In another bowl pour the bread crumbs.
4. Now take a one egg finger, dip and coat well in flour batter than coat it well with bread crumb.
5. Heat oil in a pan and fry the egg fingers until golden brown.
6. Serve hot with ketchup😋

Green Chutney is one of the healthiest & is used often in Indian cuisine, as a side with snacks, sandwiches and also to make chaats. This chutney aids digestion & enhances the taste, aroma and nutrition of any dish.

What’s green chutney?

Green Chutney is a flavorful condiment made with fresh mint, coriander, garlic-ginger, cumin, salt, sugar, lemon juice and green chilli. It’s one of the most basic chutney that’s eaten with all kinds of Indian snacks, chaats and sandwiches etc.

The unique aroma of the green chutney is absolutely amazing & elevates the taste & flavour of any snack.

I made this chutney sometime ago when I made the cauliflower pakora for a weekend snack and the egg sandwich for breakfast.

• Prep time : 15 mins
• Cook time : 1min
• Total time : 15 mins
• Servings : 4

Ingredients : (1 cup)

• 2 cups coriander leaves
• 1 cup mint leaves
• 3 green chillies
• 2 garlic cloves
• ½ inch ginger
• 1-2 tbsp lemon or lime juice
• 1tbsp cumin or black papper powder
• 1tsp sugar
• Back salt to taste

How to make green chutney :

1. Pluck mint and coriander leaves. You can keep the tender stalks of coriander.
2. Rinse them well in lot of water a few times. Drain them well in a colander.
3. Add all the ingredients to a blender jar.
4. Make a thick paste by adding 1 tbsp water at one time and blending until smooth.
5. Adjust salt, lemon juice and green chilli to suit your taste.
6. Store this green chutney in a clear dry airtight glass jar.
7. Refrigerate and use whenever needed.
8. This green chutney keeps good for about a week in refrigerator.

Beatroot Puri is a fried bread. It’s a type of Puri(fried Indian bread) . Beetroot Puri is prepared with boiled beetroot paste, wheat flour, some spices and fried in oil. In this recipe I’ll show you how to make crispy and puffy beetroot puri step by step.

Beetroot puri is so yummy and b’coz of its colour look so tempting. It’s a great food for your kids lunch box. You can have Puri in your breakfast with achar, chutney or poached egg they taste so good 😋

Beetroot is very healthy vegetable and good for our body. But many of us don’t like to include them regularly in the salads. I love to add them in paratha or Puri. Even I love to have in soups or halwa.

Ingredients :

• 2cups whole wheat flour
• Beetroot paste (1 medium size)
• 1tsp carom seeds
• Salt to taste
• 2tbsp oil
• ½ cup Water ( use beetroot boiled water for kneading dough)

Beetroot Puri step by step :

• Boil 2cups of water add chopped beetroot pieces (1 medium size)
• Boil until beetroot turn soft, strain them don’t throw the strained water, you can utilise it for kneading dough.
• Blend beetroot pieces to a smooth paste.
• In a mixing bowl add 2cups of wheat flour, carom seeds, salt, oil and beetroot paste.
• Mix by using hand crumbly dough form. Add beetroot water little at a time and knead a soft slightly tight dough.
• Apply 1tsp of oil. Cover and leave it for 10 mins.
• After 10 mins knead the dough again and devide into small equal part with measured amount of dough.
• Take one ball on the rolling board apply some oil to the rolling pin and start rolling it.
• Evenly roll it to a round shape. Roll Puri moderately thin, slightly thicker than chapati. If you one first rolling all puri cover them with kitchen towel so they don’t dry up.
• Heat oil in a deep pan or kadhai slid puri into the hot oil, add one at a time. Slightly press Puri , it’ll puff up.
• Flip and try from other side, when it turn golden brown from both sides, shake off excess oil and take them out on the kitchen towel to soak excess oil.
• Puris are ready serve hot with light curry or poached egg or egg vaji(bhaji).

Important notes :

• For Puri knead stiff dough, as I don’t dust flour to roll puri, if your dough will be stiff it’ll be easy to roll it.
• If you find it difficult to roll, don’t dust flour for rolling puri instead apply some oil on the rolling pin.
• Fry Puri moderately hot oil, if oil isn’t enough hot, Puri won’t be puff and absorb to much oil. I have prepared more Indian breads recipe like Aloo paratha, Laccha paratha, Tandoori roti, Rumali roti.

TAGS : Beetroot Puri Beetroot Poori

This’s also known as Chinese fried dough or Chinese cruellers, is a breakfast favourite in China. My Chinese fried doughnut recipe is easy to make and hard to beat.

You can also make these delicious breadsticks at home using the following recipe from me.

• Total time : 12hrs 5mins
• Servings : 4-5
• Cuisine : Chinese
• Course : Breakfast
• Skill level : Easy
• Keyword : Chinese fried doughnut, Chinese fried breadstick

Ingredients :

• 2cups all purpose flour/maida
• 2tsp baking powder
• ½tsp baking soda
• 1cup water
• 1tbsp vegetable oil
• 1tsp sugar
• ½tsp salt
• Oil for deep frying

Instructions :

1. Mix all ingredients together in a large bowl.
2. Knead dough together for 5mins. Shape the dough into a ball shape. Cover and refrigerate from 2 hours to overnight.
3. Remove dough from fridge and let it reach room temperature.
4. Heat oil (to high flame).
5. Spread flour on a cutting board and roll the dough thin, into a rectangular shape. The rectangular should allow for 6inch strips to be cut.
6. Cut strips of about 1 inch wide and 6 inches long.
7. Dip a skewer in water, dab the wet skewer in the center of the dough strip. Place another strip of dough on top and then gently press down into the center of the dough with the skewer so that the strips stick together to form one single strip for frying.
8. Carefully place the strip into the hot oil and roll with chopsticks so it expands evenly. The breadstick will expand and float to the top. Once the breadstick is reaches a golden brown colour, remove it from the oil and drain on paper towel.
9. Eat with sweet soy milk or all by itself.

Sweet and rich mango lassi, with mango, milk, yogurt, sugar and a dash of cardamom.

Do you like mango lassis?

A favorite drink at Indian restaurants, they’re easy to make at home.

Lassis come in all kinds of flavors, some are salty, some are sweet, some have mint, some have fruit. A mango lassi is basically a yogurt based mango milkshake or smoothie.

You can use either canned mango pulp or cubed fresh or frozen mango. If you use fresh, you’ll want to use a ripe, sweet mango.

If your mango isn’t ripe enough it will be too tart and you’ll have to add more sugar or honey than you would like.

Mango Lassi Recipe

• Prep time: 10 minutes
• Yield: Makes about 2 cups

Depending on how ripe and sweet your mango is, or if you are using canned and already sweetened mango pulp, you will need to add more or less honey or sugar to the lassi.

If you have cardamom pods, crush the pods to remove the seeds, then grind the seeds with a mortar and pestle.

INGREDIENTS

• 1 cup plain yogurt
• 1/2 cup milk
• 1 cup chopped very ripe mango, frozen chopped mango, or a cup of canned mango pulp
• 4 teaspoons honey or sugar, more or less to taste
• A dash of ground cardamom (optional)
• Ice (optional)

METHOD

Put mango, yogurt, milk, sugar and cardamom into a blender and blend for 2 minutes.

If you want a more milkshake consistency and it’s a hot day, either blend in some ice as well or serve over ice cubes.

Sprinkle with a tiny pinch of ground cardamom to serve.

The lassi can be kept refrigerated for up to 24 hours.

চটজলদি টিফিন এর জন্য বা বাচ্ছারা বিকেলবেলা খেলে এসে যখন খিদে পায়, তখন এই ধরণের খাবার বাচ্ছাদেরকে বানিয়ে দিলে খুব ভালোবেসে খেয়ে নেবে।

উপকরণ :

প্রথম ধরণের ডিম্ টোস্ট :

• পাউরুটির স্লাইস – ৭-৮ টি
• ডিম্ – ৬ টি
• পেঁয়াজ কুচি – আধখানা
• সবুজ ক্যাপসিকাম কুচি – আধখানা
• টমেটো কুচি – আধখানা
• ধনেপাতা কুচি – প্রয়োজনমত
• চীজ – কুড়িয়ে নেওয়া
• গোলমরিচ গুঁড়া – ১/২ চা চামচ
• লবন – স্বাদানুযায়ী
• ভাজবার জন্য তেল

দ্বিতীয় ধরণের ডিম্ টোস্ট :

• পাউরুটির স্লাইস – ৪টি
• ডিম্ – ২টি
• দারচিনি – ১ ইঞ্চির টুকরা
• দুধ – চায়ের কাপের আধা কাপ
• গোলমরিচ গুঁড়া – ১/২ চা চামচ
• মাখন – ২ চা চামচ
• চিনি – ১ চা চামচ
• লবন – স্বাদানুযায়ী

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প্রথম ধরণের ডিম্ টোস্ট :

1. একটি পাত্রে ডিমগুলো ভেঙে নিতে হবে।
2. ডিমের সাথে পিঁয়াজ কুচি, ক্যাপসিকাম কুচি, টমেটো কুচি, ধনেপাতা কুচি, চীজ, গোলমরিচ গুঁড়া, লবন, এসব দিয়ে ভালো করে ফেটিয়ে নিতে হবে।
3. এর পরে ফ্রাইপ্যানে তেল গরম করে নিতে হবে।
4. এবার ডিমের মধ্যে পাউরুটি ডুবিয়ে তেলে নিতে হবে।
5. সস ও সালাদের সাথে গরম গরম পরিবেশন করুন|

দ্বিতীয় ধরণের ডিম্ টোস্ট :

1. একটি পাত্রে ডিমগুলো ভেঙে নিতে হবে।
2. ডিমের সাথে গোলমরিচ গুঁড়া, দারচিনি গুঁড়া, দুধ, লবন, এসব দিয়ে ভালো করে ফেটিয়ে নিতে হবে।
3. এর পরে ফ্রাইপ্যানে তেল গরম করে নিতে হবে।।
4. এর পর ফ্রাইং প্যান গরম করে মাখন ও চিনি একসাথে দিয়ে চিনিটা কে হালকা করে গরম করে নিতে হবে।
5. এর মধ্যে পাউরুটির স্লাইস ডিমের গোলায় ডুবিয়ে ভেজে নিতে হবে।
6. হয়ে গেলে গরম গরম পরিবেশন করুন|

This is a classic desert and is one of the simple ones to prepare whenever your heart desires for something sweet. Also called crème caramel or flan, it has a top layer of soft caramel layer followed by an even softer, melt in mouth layer of pudding.

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INGREDIENTS:

• Milk – 1 Cup
• Sugar – ½ Cup + 4 Tbsp
• Eggs – 3 Nos.
• Vanilla Essence – 1 Tsp

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RECIPE:

1. We will start with the caramel sauce. In a sauce pan take the sugar and add little water just enough to wet the sugar.
2. Turn on the gas stove and over a medium low flame, stir until the sugar dissolves.
3. The sugar will gradually dissolve and the color will change to golden brown. Turn off the heat and immediately pour it into the pudding mould. (You may use any cake tin, any aluminum/stainless steel bowl, cups or ramekins to make this custard).
4. While the caramel sauce is still hot, gently tilt the mould to spread it all over the base.
5. Since the caramel sauce will be scalding hot, be careful while handling it, and keep it aside to cool down.
6. Meanwhile, for the pudding, break open 3 eggs in a mixing bowl and slightly beat them.
7. Add the sugar, milk and the vanilla essence. Beat until well combined but not foamy.
8. If the caramel sauce has cooled down by now, pour the pudding mixture on the sauce and cover the mould (use aluminum foil if the mould doesn’t have a cover). Use a strainer to remove any semi solid particles from the pudding mixture.
9. If making on gas stove, take a deep bottomed vessel and place a trivet in the center. Pour water so that the trivet is submerged. Turn on the flame and let the water get heated. Place the pudding mould on the trivet and make sure the water level is at its 1/4^th so as not to disturb the mould while the water boils. Cover and cook it over a low flame for 30-40 minutes.
10. If making in an oven, prepare a hot water bath, by placing the moulds on a square/rectangle baking tray. Pour boiling water on the tray and bake it in an oven for 30-40 minutes at 180°C.
11. Take out the mould and let it cool down.
12. To unmold, run a knife around the rim and invert onto a serving plate.
13. Serve it warm or keep in refrigerator and serve chilled.

Calcutta Style Chicken Biryani Recipe is a delicious combination of rice and chicken along with potatoes, made flavoursome as it is cooked the Calcutta way. Great to be served for sunday lunch to your family and friends.

This Calcutta Style Chicken Biryani is quite distinct in flavor from the rest and stands out with the use of potato in the biryani. I have personally come to love meat and potato together and the Calcutta Style Chicken Biryani appeals to me on that level. 

As far as biryani goes India has a fair variety, something to please everyone. Lucknowi Murg Biryani, Kongunaadu Pattani Biryani, and Hyderabadi Biryani are all the famous most regional Biryanis.

Ingredients

• 500 grams Boneless chicken , cut into pieces of uniform size
• 3 cups Basmati rice
• 4 Potatoes (Aloo)
• 1 cup Curd (Dahi / Yogurt)
• 1 teaspoon Red chilli powder
• 1 teaspoon Turmeric powder (Haldi)
• 2 Onions , finely chopped
• 1 inch Ginger
• 8 Garlic , pods
• 5 Green Chillies
• 3 Black cardamom (Badi Elaichi)
• 1 Bay leaves (tej patta)
• 2 Cardamom (Elaichi) Pods/Seeds
• 2 inch Cinnamon Stick (Dalchini)
• 5 Cloves (Laung)
• 8-10 Whole Black Peppercorns
• 1 tablespoon Kewra Water
• Salt , to taste
• 4 tablespoons Ghee

How to make Calcutta Style Chicken Biryani Recipe

1. To start preparing this delicious Calcutta Style Chicken Biryani Recipe, marinate the chicken pieces with curd, red chilli powder, turmeric and salt for 45 minutes to 1 hour. 
2. Partially cook the rice along with black cardamom and bay leaves. The rice needs to be boiled till 50% done.
3. Drain away the water and set aside the rice for later use.
4. Dry roast the rest of the whole spices namely, peppercorns, cloves, green cardamom and cinnamon for 30 seconds or till fragrant. Let it cool and then grind it into a fine powder in a mixer grinder.
5. Heat 2 tablespoons of ghee in a deep & heavy bottomed pan. Add chopped onions and sauté till soft and lightly browned.
6. Mash the ginger, garlic, and green chillies together using a mortar & pestle.
7. Add the ginger-garlic-chilli paste to the onions once they are lightly browned. Sauté for 2-3 minutes.
8. Add red chilli powder, turmeric powder and sauté further for a minute.
9. Add the marinated chicken to the above, and mix well till the chicken is well-covered with spices. Cover and cook for 10-12 minutes on low flame. Add a little water if required.
10. While the chicken is cooking, chop the potatoes into four pieces and fry them till crisp and cooked.
11. Now take a heavy bottomed non-stick Biryani pot or earthen pot and grease it with ghee. Spread one layer of rice and top it with a layer of chicken gravy and 2 potatoes.
12. Repeat this three times ending with a layer of rice. Heat the rest of the ghee and pour it on the top layer.
13. Seal the mouth of the pot with wheat flour dough to tighten the lid if using earthen pot and place a heavy weight like mortar on top of it. Cook this on low heat for 10 to 15 minutes and let it stand for another 30 minutes before opening.
14. Serve Calcutta Style Chicken Biryani Recipe hot with Burani raita or onion-cucumber salad 🥗