Sunday, August 21, 2016

Saffron Chicken


Chicken: 600 gm
Saffron: 1/2 tsp.
Cream: 1/2 cup
Cooking oil: 4 tsp.
Onions: 2 large
Ginger-garlic paste: 4 tsp.
Coriander seeds: 1/2 tsp.
Nigella seeds: 1/2 tsp.
Dried red chilli: 2
Salt to taste
Red chili powder: 1 tsp.
Cumin powder: 1/2 tsp.
Coriander powder: 1/2 tsp.
Tomato (chopped): 2
Garam masala: 1 tsp.
Yogurt: 1/2 cup
Green cardamom: 2
Lemon juice: 3 tsp.
Coriander leaves for garnish

  1. Wash and clean the chicken and marinate it with the cream and a pinch of saffron and leave for 3-4 hours. 
  2. Heat oil in a pan and crackle the coriander seeds and nigella seeds. Add the dried red chili. 
  3. Make a smooth paste of onions and add to the pan. Fry until the raw smell disappears and it starts leaving oil on the sides. 
  4. Add the ginger-garlic paste and mix well. Let cook for another 2-3 minutes. 
  5. Sprinkle a bit of water. Mix and stir well. Sprinkle little water again after 2 minutes and stir well. Let cook. Repeat this process 7-8 times, keep sprinkling little water and stirring and leaving for about a minute each time. This will make the onion paste creamy without being watery. 
  6. Now add the marinated chicken, stir well and fry in the masala. Add the dry spices: salt, red chili powder, cumin powder and coriander powder. Mix everything well and fry for about 5-7 minutes. 
  7. Grind the tomatoes in a paste and add the ground tomatoes at this stage. Add the garam masala. Mix well and let cook for about 8-10 minutes until everything is incorporated in the masala and it starts leaving oil on the sides. 
  8. Add the yogurt, mix well and cover. Let cook for another 5 minutes. 
  9. Remove cover and mix well. Add 2 pinches of saffron and powdered green cardamom. Mix well. Let cook for another 5 minutes and turn of the flame. 
  10. Squeeze the lemon juice over the chicken curry, top with the remaining saffron and garnish with coriander leaves. Serve hot! 

Saturday, August 13, 2016

Pao Bhaji in Slow Cooker

I belong to Jaipur and Pao-Bhaji at roadside stalls at Pandit Pao Bhaji has always been my favorite snack all my life. I have always missed the Pandit pao bhaji and have prepared the same many times. But this particular time, as I was exploring the many benefits of my slow cooker, I thought to give a try to prepare the bhaji in the slow cooker; and trust me, I have never been able to prepare a richer, creamier and yummiest pao bhaji before on my stove top.

So here's the step by step method that I followed to achieve the yummiest ever pao bhaji!


Cooking oil: 4 tsp.
Onion (chopped): 1 big
Vegetables of choice (I used cabbage, capsicum and carrots)
Boiled potatoes: 4
Salt to taste
Red chili powder: 1 tsp.
Cumin powder: 1 tsp.
Coriander powder: 1 tsp.
Mango powder: 1 tsp.
Tomatoes (roughly chopped): 2
Peas: 1 cup (I used frozen peas)
Pao Bhaji masala: 2 tbsp.
Butter to add over the bhaji

  1. Add the cooking oil to the slow cooker and add the onions. Turn on the slow cooker on low and let the onions get warm for a while. 
  2. Add the chopped and diced vegetables next: cabbage, capsicum and carrots. You can use other vegetables as well. 
  3. Next, add the boiled and roughly chopped potatoes. 
  4. Add the dry spices: salt, red chili powder, cumin powder, coriander powder and mango powder. 
  5. Add the tomatoes. 
  6. Add the peas and the pao bhaji masala. 
  7. Try and stir all of it together. Add a cup of water. 
  8. Cover and leave overnight. 
  9. In the morning, turn off the slow cooker, remove the lid and add the dollop of butter. 
  10. Serve hot with pao bread. Enjoy! 

You can prepare the same on stove top if you don't own a slow cooker using the same recipe or this Pao Bhaji recipe I use to prepare on stove top. 

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