Chicken Jalfrezi is a quick fry dish that is made with a fresh simple tomato sauce for gravy and cooking it yourself means you can make it much healthier than the oily take away, you will like it because it does not takes much of cooking and it is very tasty dish which you must try cooking at home.

Please note:  Cooking on slow flames will give you best taste of all ingredients, because slow flames does not burns the spices and flavors, your ingredients gets good time to extract it flavors, cook and mix up well.

Ingredients

Tomato gravy

8 chicken thighs, cut into chunks
2 tbsp vegetable oil
4 chilies, chopped
1 tsp cumin seeds
4 garlic cloves, sliced
1 tsp salt
4 fresh tomatoes, chopped
½ tsp turmeric
2 tbsp Greek yogurt (optional)

Jalfrezi fry

½ tsp salt
vegetable oil 1 tbsp
1 onion, cut into chunks
red pepper 1 piece, cut into chunks
green pepper 1 piece, cut into chunks
1 tsp cumin seeds
1 tomato, chopped
2 chilies, chopped
1 tsp garam masala

Method

• Heat oil in a pan, add the cumin seeds, chili and garlic and fry until lightly browned.
• Add the chopped tomatoes, salt and turmeric then cook so the tomatoes break down to make a lovely thick sauce.
• Add the chicken and stir to coat the pieces. Reduce the heat, place the lid on the pan and leave to cook for 15-20 minutes on a low heat.
• I like to add a bit of a zing to the sauce so I stir in some yogurt, but you don't have to.
• In a separate pan heat some oil and add the cumin seeds. Once fragrant stir in the chunky onions and peppers, tomato and the chili, and then stir fry. You can cook these as much or as little as you like (I prefer mine with a bit of a crunch).
• Stir in the garam masala.
• Once the chicken is cooked and the sauce has reduced stir in the garam masala fried vegetable mix.

Best would be serving Chicken Jalferzi with Basmati rice or tandoor roti along with some raita.

The post Chicken Jalfrezi appeared first on Foody Talks.

This dish requires the onions to be added at two different stages and in two different forms, firstly using an onion puree for the sauce then fried and added in at the end, finally the result is a thick creamy sauce that smothers and clings onto the chunks of meat, the second addition of onions adds a new dimension to the sauce so if you fancy something different, spicy and richly creamy, this is a fab dish to try.

Ingredients

• 4 medium onions peeled, 2 chopped and 2 sliced
• 8 chicken thighs, skinned & chopped
• 3cm ginger, grated
• 3 cloves of garlic, finely chopped
• 1 tbsp of vegetable oil for cooking
• coriander seeds 1 tbsp crushed
• cumin seeds 1 tbsp crushed
• heaped 1 tsp ground turmeric
• ½ tbsp chili powder
• 4 tbsp plain yogurt
• 2 tomatoes, finely chopped
• 1 tsp salt
• ½ tbsp garam masala
• Handful of coriander, chopped

Method

• Place the chopped onions, ginger and garlic into a blender and blend to a paste then set this aside.
• In a pan heat the oil, put in the sliced onions and fry until they are slightly crispy and reddish-brown. Remove the onions and set aside.
• Remove the pan from the heat and add the blended onion paste – be careful, this will splutter.
• Place the pan back onto the heat and keep stirring the paste for 3 minutes until it has turned golden brown.
• Add in the coriander, cumin, turmeric and chili powder and stir.
• Then gently start to stir in 1 tbsp of yogurt until it’s mixed well into the sauce. Do the same with remaining yogurt, 1 tbsp at a time.
• Add the chicken and stir for a minute until well coated with the yogurt mixture.
• Add the tomatoes and salt. Stir until mixed thoroughly and bring to a simmer.
• Cover the pan, reduce the heat to low and cook for 20 minutes.
• Sprinkle in the garam masala and the fried onions.
• Mix and leave to cook, uncovered, for a few minutes until the sauce thickens.
• Add fresh coriander to serve.

Serve hot with tandoor roti and few pieces of lemon, Enjoy…

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INGREDIENTS

1 tin condensed milk
2 cups plain or vanilla yogurt (full cream tastes the best!)
1 packet Marie biscuits
100g butter, melted
Fruit of your choice to decorate with (I used Kiwis but strawberry are great too!)

METHOD

1)Crush the biscuits until they are just crumbs, add the melted butter and mix through
2)In a round tart / pie dish, press the biscuit mixture firmly into the base of the dish. Place in the freezer for 5 minutes so the base can harden.
3)In a large bowl, mix the condensed milk and yogurt together until well combined.
4)Take the biscuit base out the freezer and pour the mixture on top. Place the tart in the microwave (yes, the microwave!) for 4 minutes on high and then place in the fridge and allow to set for a few hours (overnight is best!)
Serve with a fruit of your choice such as Kiwis or Strawberries or both!

Recipe Shared by: Ashwini Thaore ( member of What’s cooking Oman )

The post Strawberry and kiwi marie biscuit dessert appeared first on Foody Talks.

Raw papaya is used for making cute beauties (fruit pieces) and garnishing the Tutti Frutti, it is something which is often used in bakery products, cakes, cookies and in ice creams etc, here I am presenting the preparation of Tutti Frutti from scratch, it is very tasty and delicious sweet dish which everyone at home will enjoy.

Recipe

Ingredients
200 gms Raw Papaya
2 cup Sugar
½ tsp vanilla essence
Edible food color – red, yellow and green (each one pinch)
Water as needed

Method

Chop Papaya and remove the seeds along with the white part, peel off the skin of papaya and chop it into small cubes, keep it aside.

Boil 4 cup water in a pan. Once it starts boiling, add chopped raw papaya and let it cook for 3 mins on low-medium flame, remove from the heat and let the papaya remain in the same water for another 5 mins.

Meanwhile, cook 2 cup sugar and 3-4 cup water in a pan, once sugar is completely, add blanched & strained papaya cubes in syrup, switch to low-medium flame.

Cook until the sugar syrup turns sticky and forms a thin one-string consistency, which may take another 15-20 mins. The sugar syrup will turn thick and you can guess easily with that, switch off the stove and remove pan.

Add few drops of vanilla essence to it, take 3 bowls and divide sugar syrup into 3 portions.

Add a pinch of each color in 3 different bowls filled with syrup, mix well and keep it aside for 12-24 hrs.

After 12-24 hrs, take out the papaya cubes from syrup and strain them properly, spread those papaya cubes over a wire net placed on top of a plate, let them dry till the stickiness is totally absorbed.

Store tutti frutti in an airtight container and use whenever needed.

Hope you will try this at home and enjoy it

Happy cooking

Recipe Shared by: Jain Aanchal ( member of What's cooking Oman )

The post Tutti Frutti appeared first on Foody Talks.

Ingredients

Garlic
Cauliflower
Olive Oil
Salt
Pepper
Coriander
Paprika
Carrot
Coconut milk

Method

Toss the garlic & cauliflower florets with olive oil, salt and pepper to taste, spread it on a baking sheet and bake for 30 minutes @ 400F.
Heat olive oil in a large pot, cook finely chopped onion until it becomes transparent.
Add finely chopped carrot, paprika, salt, vegetable broth, chopped roasted garlic and cauliflower to the pot.
Bring to a boil, then simmer for 15 minutes.
Now puree it until smooth and add coconut milk.
Bring to boil and simmer for 2-3 minutes.

Serve hot topped with leftover roasted cauliflower florets and chopped coriander.

The post Roasted Garlic Cauliflower Soup appeared first on Foody Talks.

matar kachori
course: snacks
cuisine: north indian

ingredients - measuring cup used, 1 cup = 250 ml
for the pastry:
1 cup all purpose flour (maida), you can also use whole wheat flour or both the flours in half-half ratio
1 tablespoon oil or ghee, i used sunflower oil
¼ cup warm water
¼ teaspoon baking powder
¼ teaspoon salt or add as required
for the stuffing:
1 cup peas, fresh or frozen
¼ teaspoon red chili powder (lal mirch powder)
¼ teaspoon turmeric powder (haldi)
½ teaspoon coriander powder (dhania powder)
½ teaspoon fennel powder (saunf powder)
½ teaspoon chaat masala or add as per taste
½ teaspoon amchur powder (dry mango powder) or add as per taste
½ teaspoon green chili-ginger paste or crushed or minced green chili & ginger - use about ½ inch of ginger and ½ or 1 green chili and then crush them in a mortar & pestle
¼ teaspoon cumin seeds (jeera)
1 tablespoon besan or gram flour
2 teaspoons oil or ghee
salt as required
for frying:
2 to 3 cups oil
how to prepare recipe
preparing the pastry:
sift the flour, salt and baking powder. add oil and form a bread crumb like mixture.
add water and form a tight dough. cover with a damp cloth and keep aside.
preparing the pea stuffing:
boil or steam the peas. mash them coarsely or semi-coarsely.
heat oil and fry the cumin. then add the crushed ginger and green chili.
fry for a minute. now add the dry spice powders and salt.
stir and add the gram flour. saute for 2-3 minutes.
check the seasoning and add some more of the spice powders or salt, if required.
preparing the kachoris:
make equal sized 5-6 balls from the dough. roll into 3-4 inch round on a dusted board.
add some of the stuffing in the center. brush some water on the edges.
bring together all the edges and pinch them. press the edges downwards below.
roll into a 4-5 inches kachori. prepare all matar kachoris like these. keep the kachoris covered with a wet cloth.
now heat oil. at medium flame, fry the kachoris till they become golden, flaky and crisp.
serve matar kachori hot with some coriander chutney or tamarind chutney.
Recipe Notes
few tips for making matar kachori:
for making any flaky pastry, the proportion of flour to oil or ghee is important.
also the amount of water required to knead is another important factor that determines the flakiness. too much water will make the dough crisp but not flaky and too little can dry out the dough.
keep the dough covered with a moist cloth at all times.
next comes the frying. too hot oil won't allow the dough to get flaky resulting in a crisp exterior with uncooked interiors and filling. too cold oil would end up the dough soaking a lot of oil and the result would be an oily kachori.
to check the temperature while frying, add a small piece of dough to the oil. if it comes steadily to the surface, then the kachoris are ready to be fried.
if the the dough comes quickly, the oil is too hot. so lower the flame. if it takes a lot of time to come, then the dough is cold. increase the flame.
a point to be remembered is that when you add the kachoris to the hot oil, the temperature of the oil does get lowered naturally, so accordingly increase a bit of the flame.
the spices in the filling can be adjusted as per your preference.
if mango powder is not available, then add some lemon juice instead.
the recipe can be doubled or tripled.

Recipe Shared by: Ashwini Thaore ( member of What's cooking Oman )

The post Mattar Kachori appeared first on Foody Talks.

In the earlier days, this used to be slow-cooked inside an earthen oven with amber glowing coals. I have taken the help of modern day oven for making this. The unique combination of sweet coconut cream along with the pungency of mustard seeds is what gives the dish an out-of-the-world flavor & taste.

INGREDIENTS
Tender coconut – 1 each for 7-8 large size prawns (I used two of them as the number of prawns were 16)
Mustard seeds – 2 Tbsp, ground along with 2 green chilies into a smooth paste
Onion – 1 medium, cut into thin slices
Paach Phoron – Bengali 5 spices (1/2 tsp each of fenugreek, fennel, cumin, onion seeds & mustard seeds)
Mustard oil – 1 tsp each for marination and tempering of Paach Phoron and 2 Tbsp for frying of prawns
Wheat flour – 2 Tbsp for making a dough
Salt & turmeric powder - as per taste

RECIPE
Pre-heat the oven for 410 F or 200 C
Heat 1 tsp of mustard oil in a pan and put the Paach Phoron in that. Temper/Fry for just a minute and keep it aside.
Cut a hole of approximately 2.5” dia on the tender coconut, drain the water and scrape the coconut cream out of it with the help of a spoon. Don’t throw away the lid. We will need this to seal the coconut during baking.
Take all the coconut cream and along with at least 1 cup of coconut water (you can use more water in case you want a runny gravy) and make a rich & smooth paste.
Marinate the prawns with salt & turmeric for 5 mins. Heat oil in a pan and fry the prawns for around 2-3 minutes, flipping sides, till the sides become red. Switch off the flame and put the fried prawns in a bowl.
Mix the prawns with mustard paste, 1 tsp of mustard oil, coconut cream-water paste, onion slices and the tempered paach phoron. Stuff the tender coconut with the mixed prawns. Put 1 green chili slit into 2 parts on top. Put the lid back and seal the edges with flour dough.
Bake in 200C or 410F for around 45-50 mins. Take it out of the oven, rest for 5 mins and crack open the seal. Delicious sweet & pungent Daab Chingri is ready to be eaten with steamed rice.

Recipe Shared by: Santanu De ( member of What's cooking Oman )

The post Daab Chingri – Large prawns baked in a tender coconut appeared first on Foody Talks.

Ingredients
Basmati Rice – 4 cups
Chana Dal – 1 cup
Amritsari Vadi about 4 Nos
Mustard oil – about 4 tablespoon
Jeera – 2 teaspoon
Sliced onions – 2 nos medium sized
Tomato concasse – 3 tablespoons
Ginger 1/2 inch, garlic 10 nos chopped
Ginger & Green Chilli julianes
Coriander powder – 1 teaspoon
Chilli Powder – 2 teaspoon / as per taste
Garam Masala Powder – 1 teaspoon
Cashew and Raisins – about 15-20 each

Method : Fried Mix (Onions and Nuts)
Heat some oil in pan for frying
Add 1 sliced onions and fry on medium heat till they are golden. Remember, they may burn very quickly, so fry them on low heat once they are pinkish in colour.
Take out onions and let it strain on kitchen towel
Add cashew and almonds and fry. Take out and keep them on kitchen towel as well. Similarly fry raisins.

Method : Dal and Vadi
Soak the Chana dal in hot water for about 1 hour. Blanch this in boiling water for about 3 minutes and strain.
Break the Amritsari Vadi, add little water and pressure cook for about 3-4 minutes.
In a pan, add some mustard oil and then tamper with jeera. Add chopped garlic and then sauté onions. After add blanched dal and Amritsari Vadi. Add tomato concasse and coriander & chilly powder and salt
add little water and cook for about 5 minutes covered with lid.

Method : Rice Mix
Wash and soak the rice for about 30 minutes
Bring the water to boil in a large deep pan
Add soaked rice. Squeeze juice of one lime, add about 3 teaspoon salat. Cook the rice till it is 80-85% done
Strain the rice and transfer back to vessel
Add about 2 tablespoon of mustard oil and 1 teaspoon of garam masala
Add the fried mix (Onions & Nuts) and gently mix with a fork with very light hand

Method : Layering of Biryani
Take a flat handi or deep pan. Spread about 1 tablespoon of mustard oil at the bottom and then layer the “Rice Mix. Then add some cooked dal & vadi mix and then again some rice mix. Top layer should be of rice.
Cover with alu foil and cover with lid to seal all flavour and aroma

Method : Dum Cooking
Heat tawa and place the biryani vessel on that. Keep the heat high for about 5-7 minutes
Then lower the heat to low and dum for about 30 minutes

Tips:
1. I have made this recipe using mustard oil which has strong pungent flavor. You can replace mustard oil with ghee for a very different flavor.

2. You can cook any vegetables etc to replace dal and vadi mix for different versions of biryanis.

Recipe Shared by: Kirti Kanth – ( member of What’s cooking Oman )

The post Chana Dal with Amritsari Vadi Biryani appeared first on Foody Talks.

Method:
Heat the oil in a pan, add chopped onion garlic and rice.
Cook the onion and rice until it is golden/light brown in colour, stirring frequently to prevent it from burning (about 5 minutes or so)
Add the tomato sauce + spicy red chilies and stir to incorporate well.
Add the stock
Place a lid on the rice, and turn the heat down to low. Stir about 3 times or so for the first 5 minutes, then leave it alone and let it simmer for another 15-20 minutes. Remove from heat. Its ready !
Dress it up with bright green spring onions and tons of cheese !

NOTE: fell free to add any kind of meat you prefer, olives, jalapenoes, bell peppers

Recipe Shared by: Darrshan Gokani ( member of What’s cooking Oman )

The post Spanish Rice appeared first on Foody Talks.

Ingredients:
3 cups of milk
1 pack of dream whip
1/2 cup sugar
1/4 cup - Almarai whipping cream
A pinch of cinnamon and cardamom powered
1/4 tsp vanilla essence
1/4 cup desiccated coconut
6 pastry sheets ( I used Switz)
Chopped nuts of almond , walnut , pistachios
Raisins if you like

Method:
Add the packet of dream whip cream to the milk along with sugar and the cinnamon and cardamom powder .
Cook well and bring it to a boil .
Now you could add some whipped cream and vanilla essence and turn it off .
I did not use condensed milk but you could .
Meanwhile - preheat the oven to 180 c and places your pastry squares to bake .
Give it 15 minutes and they should be nice and fluffy and golden brown.
Do not turn off the oven as you would need it again.
Crumble this pasty ( half quantity )Into a greased baking tray and add your chopped nuts ( half quantity ) with the desiccated coconut .
Now add the other half of your crumbled pastry sheets and gradually add the creamed cooked milk to this .
Top it with nuts and bake for 15 mins till the top is golden.

Ready to serve Umm Ali Sweet Dish of Middle East.

Recipe Shared by: Oneza Tabish ( founder and admin of What's Cooking Oman )

The post Umm Ali Middle East Sweet Dish appeared first on Foody Talks.