In a recent office potluck, one of my colleagues had made ‘Mughlai Chicken’. It was really delicious and I was after her for the recipe for a long time. That is when she told me that she has used a very simple recipe that she found in a cookbook shared by her mom-in-law.
It was a book called ‘The Art of Cooking’ compiled by the housewives of Kuwait. I was so fond of the recipe that I spent 45 mins in front of the printer, scanning each and every page of the book. So when my brother was in town recently, I had the perfect occasion and reason to cook Mughlai Chicken.
As I went through the book, I realized, all housewives are good at one thing – simplifying complicated recipes to simple solutiins that they can use in their daily family cooking 🙂 This was valid for each and every recipe, I found in this book.
You can’t find this book online unless you are in Kuwait. Hence, as I try different recipes from the book, I will continue to share them with you.
For now, enjoy this Mughlai Chicken with your family!
- Heat oil in a vessel and add bay leaf and broken cardamom.
- Add onion and stir fry till light brown
- Add ginger and garlic paste and sauté
- Add chicken pieces and stir fry on high flame till the water evaporates
- Mix yogurt with cashew paste, chilli powder, salt and garam masala.
- Add the curd mixture to the chicken, stir fry till the oil leaves the masala.
- Cover and cook till done
- Add cream and coriander leaves. Mix well and keep on low flame for a minute.
- Serve hot!
Enjoy this quick recipe of curry in a hurry!
Though Pancakes is quintessential American Breakfast, we think there is no particular time or day to have them! Why?
a. They are easy to make, if you don’t believe us.. just follow try this recipe and you would also agree with us.
b. They offer room for so many variations, you can choose to use choco-chips, fresh fruits, berries or just butter with your pancakes.
c. They are Pancakes! They are simply Delicious, the fresh hot pancakes are so soft that they just melt in your mouth! mmmm..
Pancakes also have many close variations, make them thin and increase their diameter, they will be called Crepes in Europe. Make them thick and they would be called as Flapjacks in US and Canada. Replace flour with Cornmeal and they would become Mexican Hotcakes! Even the savory Pooda/Cheela or Uttapams from Southern India are kind of pancakes!
Anyway, without losing our focus let’s come back to the conventional Pancakes, cooked completely without eggs! The ingredients are as follows:
The Yogurt acts as a replacement for eggs and is a great leveling agent. The Baking powder is the raising agent. When mixed with salt, they all work together to raise the cake when subjected to heat. The quantity of sugar can be increased as per taste. Since we would serve it with maple syrup or strawberry sauce, we have tried to make the pancake a little less sweeter. The oil would ensure that the cake binds together and does not become too hard.
At the mixing step you can add little surprises in your pancakes.. Use cinnamon or nutmeg powder, chocochips, blueberries or even small mango pieces to flavor your pancakes. It’s really the right time for you to experiment.
Just remember to keep beating the mixture when you add milk, it should not get too thin or it would make the cakes thin and sticky.. We don’t want any FUGLYCAKES, do we?? It should be thicker than the cake batter. It’s a good idea to use hand blender to ensure the batter has no lumps and it gets smooth. When my batter gets few bubbles I know I am on the right track!
Heat the non stick griddle or frying pan on medium heat and lightly grease it with butter. Put just a ladle full of batter and spread lightly till you get the desired size and thickness. Conventionally pancakes are round in shape but you can be creative and make them in any shape!
Let the cake cook till you see its sides getting golden brown, ideally on a nonstick pan it leaves the sides itself. Cook on both the sides until they are golden brown. The heat that reaches the pancake varies according to the pan being used, with your fair judgement and few trial & errors, you would be able to have an idea about how long would it take to cook your pancake perfectly!
Serve stacks of your pancakes, dust them with icing sugar, put a small dollop of butter and loads of fresh fruits of your choice.
Maple Syrups are the most common accompaniment to the Pancakes. You can also make your own syrups like strawberry or chocolate sauce. We are sharing a quick recipe for strawberry sauce. It just requires: 3/4 cup Fresh diced Strawberries, 1/2 cup water and 3 tbsp sugar. Just put them on medium heat and boil it till strawberries get squished and sauce thickens! You can blend the cooled mixture to get smooth sauce but I use it just as it is with soft strawberry pieces.
Make a delicious serving loaded with sauces, fruits & whatever you can think of. While serving kids use ice cream or whipped cream!
Pancakes can be both sweet and savory ! They can be served with even vegetables and cheese! Infact, there is a restaurant here in Singapore called Strictly Pancakes with a great spread and as the name suggests, each and every item on their menu has pancakes!
Hope you try this recipe soon and share with us about what variation did you experiment with! ( Try Chocolate or Nutella with fresh bananas and nuts!)
I would like to end this post with a quote about Love and…. Pancakes! 🙂
“Love is a bicycle with two pancakes for wheels. You may see love as more of an exercise in hard work, but I see it as more of a breakfast on the go.” – Jarod Kintz, This Book is Not for Sale