Tindora and Can help reduce Blood Sugar, good for Diabetic
I first cooked and blogged about this tindora recipe more than a year back. OK, But what is Tindora? Tindora is a type of gherkin, which is also known as Kundru in U.P. Tondli/Tendli in Maharashtra, Ghiloda or Tindora in Gujarat and Kovaikai in Tamil, Dondakai in Telugu, Tondekayi in Kannada, Telakuch in Bengali, and Kovakai in Malayalam.
It is not the tastiest of dishes and is considered to be a distant cousin of the Parwal. In fact the Tindora Zhunka was one of the better tindora dishes I ever had. Try the recipe here
Well, the point of the post was that Kundru or the Tindora can help reduce blood sugar. So, all you diabetic or sugar conscious readers, it is time to try out the Tindora Recipe once again.
Here is the recipe again:
Steps:
Slice in circles, 250 grams of Tindora into small discs, like the picture above.
Chop Two large onions into small pieces. Cut into slices in one direction, turn by 90 degrees and cut across the slices 
Deseed and Chop two tomatoes same way as we did the onions.
Chop 2 green Chillis in anyway.
Heat oil in a thick Bottom Pan, and add a tsp each of Mustard seed and Jeera into the oil.
Immediately add the onions and green chillis.
When Onions are limp, add tomatoes, and saute for some time.
Add the Tindoras.
Add salt to taste, and half tsp of red chilli.
Cover and cook in low heat for 15 minutes, opening the lid and stirring from time to time.
After the 15 minutes, add a cup of Besan or Gram Flour.
Mix well, and keep stirring in low heat.
Sprinkle some water with fingers so that it is not dry.
Cover it, and keep stirring every couple of minutes.
Should be done in 15 minutes.
Have with Hot Chappatis
Oh, I am back!
Chicken Masala Dry and Tasty Gravy
Sorry for the delay.
I am back after a long time, and I cooked this dish about a year back. But then, I know all my recipes by heart.
The gravy is onion based with some tomato. I never get excess with the tomatoes, so it was low on the tomato and the gravy was mostly Onion-Ginger-Garlic flavored.
I cooked it the way we cook chicken, only I didn’t put water, and it was cooked in its own juice. That made all the difference, and tastier.
Clean 1 kilo of chicken, and marinade in Turmeric (Half TSP or less)+ Dhania Power (1 TSP) + Jeera Powder (1 TSP) + Salt to taste + some red chilli + 1 TBS each of ginger and garlic paste, in a bowl and keep it covered. Marinade for at least 2 hours.
Chop three large onions.
Chop one large tomato.
Slice 3 green chillis.
Heat 2 Tbs vegetable Oil in a thick Bottom Pan.
Add some mustard seed (1 tsp)+1 tsp jeera + 1 tsp Meethi seeds.
Add 1/3rd the Onions and fry till golden brown. Now add rest of the onions and fry till limp.
Add the chicken, and stir slowly.
Let them mix well, and in normal heat cook for 5 minutes.
Now cover the chicken and cook for 15 -20 minutes in medium, stirring from time to time.
Now open the lid, and add the tomatoes.
Increase the heat and cook till water/juice has evaporated and the gravy is almost dry,.
If you can’t do without gravy, cook some Daal
Garnish with coriander and Enjoy.
How is my new profile?
Hot ain’t it? Lolz
Frying Onions Till Golden Brown!
Bachelor Cooking Tip:
In almost every recipe, specially Indian Cooking, you will come across the phrase fry the onions till golden Brown. It is as ubiquitous as the word Masala in Indian Cooking. (Masala is Spice in Hindi, and can mean the whole gamut of Indian Spices like Cumin, Coriander powder, Cinnamon, pepper, Cloves, Bayleaves, paprika and even ginger-garlic at times)
Frying Onions till golden brown is a very delicate affair.
You can’t just say, fry for 4-5 minutes either since I don’t know what kind of flame you are using. I don’t even know what kind of Cooking vessel you are using. In a thin frying pan, frying till golden is difficult and the onions just tend to get burned. Thick bottom pans are very recipe friendly, and cast iron ones are the best. The picture above is a thick Aluminium Kadhai or Wok and it is also very Indian recipe friendly.
The picture was taken just before the Onions turned golden brown. Even if I say fry till golden brown, you need not wait till then. It might just get burned. This is the perfect time when you may add the crushed Ginger-garlic paste and saute before you add masalas or Tomatoes.
The significance of frying till golden brown is that it dries the onion of its sweet juice and gives a slightly seasoned taste to the curry. Burn it, and the curry gets spoiled. That is the secret to Indian cooking.. The perfect timing of the frying of the onions..
The above picture will launch a thousand Indian Recipes. Good Luck.
Oh, that much onions is enough for 1 kilo meat. For the frying till golden brown, that is. If you want to add more onions, add later when you add the Meat. Add onions later for a nice gravy. Add when the meat is dry, and fry till the onions have turned to gravy…. Enjoy!!
Semi Dry Chicken Gravy Recipe
Yummy looking isn’t it. Taste real good with butter Chapatti.
Look at the dart board, used as a back ground. Amateur Photography haha.
Recipe will be updated soon.
Smoked Beef with Fermented Soya Beans!
This is Smoked Beef Stewed in fermented Soya Beans. A Naga (People of Nagaland) Delicacy, this authentic Naga recipe is right from the Kitchen of a Naga friend who is also an excellent bachelor Cook. Fermented Soya beans or Akhuni in nagaland, Hawaizaar in Manipur and Turumbai in Meghalaya is a part of the North eastern cuisine. Very pungent, you need to acquire the taste before you can actually enjoy this dish, but once you have gotten used to it, there will be no stopping you huh!
Curry Chicken Sali Recipe
Yeah I am posting the Recipe of the Chicken Sali After a Long time.
Sorry people, I was quite stuck up at work and such like, with shifting and all that.
And yes what you are seeing is crisp fried potatoes.
In the authentic Sali, the pototoes are even smaller. Match Stick thin.
I was too lazy to slice potatoes that thin.
I cooked the chicken, in the usual way we cook Chicken Curry, and then spread the potatoes afterwards. It was very tasty indeed.
One Kilo Chicken, marinade in 1 tsp Jeera powder, 1 tsp Dhania Powder, 1 Tsp Red Chilli and salt to taste. Marinade for 2 hours.
Two large Potatoes, cut into match stick thin slivers.
Fry till golden in a non-stick pan and keep aside.
Heat oil in a Pan or Wok and Fry One large Onion, and fry till golden brown.
Add 3 green chillis sliced in halves.
Add One and half table spoon of freshly ground ginger-garlic paste, and saute for 1 minute.
Add 2-3 Tomatoes, chopped well.
Add the chicken, mix well keep stirring for a few minutes.
Then cover the lid of the pan, and keep that way for 15 minutes in low heat.
Open the lid, you will see that lots of liquid have come out.
Increase heat and cook till gravy thickens.
Now add 1.5 cup of hot water and let shimmer.
Add 1 tsp chicken Masala and 1 tsp black pepper.
Take down after 2-3 minutes.
Spread the potatoes on top… ( Can I call it as garnishing?)
Enjoy!!
Chicken Sali-Parsi Chicken Curry Recipe!
Phew!! A very tiresome weekend. Loose ends at work, and some catch with friends and by the time the weekend was over, i realised I couldn’t do the Curry Mela Round up.
Do wait till Next month. Also, I will be hosting it on this blog only, and only shift the curry mela posts into the new blog after each week. The Curry Mela Blog will be a repository of all previous Curry Mela. Inspired by Kalyn .
This is the picture of Chicken Sali. A Parsi delicacy which they prepare and relish especially during the Navroz. This is like a Normal Chicken Curry, with just a little Parsian Twist.. Will Post the recipe soon. Do Wait!!!
Spanish Omelette- Bachelor Cooking Style!
Scrambled Spanish Omellete.
My favorite Breakfast. One I have blogged more than once.
An easy to prepare recipe.
Quick and healthy, full of protiens and some carbs to get you going all day.
The tomatilla gives the right Beta-Carotene (am I right here?)
This is the scrambled version of the Spanish Omelette I blogged a long time back.
Recipe:
Two potatoes, cut into small strips as in the picture below. about 2 matchstick thin.
One onion Finely chopped.
One tomato Chopped fine.
Salt to taste.
Two eggs, don’t even whip em. Remember, Bachelor Cooking!
Heat 2 TBS veg or Olive oil or Butter in a pan.
Add the potatoes, and spread them.
Saute it, when potatoes are almost cooked, say in 5 minutes, add the onions.
Add salt to taste and saute well for 2-3minutes.
Add the tomatoes and saute again for 2-3 minutes.
Break the over the ensemble and mix well for again 2-3 minutes or eggs have hardened.
Pepper may be sprinkled for more taste.
It is ready for breakfast with a steaming cup of coffee. You may skip lunch.
Green Peas and French Beans could have been added while you were adding the potatoes.
Some of my friends wanted some WIP picture.. Here is one.. Like I said the lighting just isn’t right
Chicken Chili Recipe!
Home cooked Chili Chicken Recipe.
Post will be updated in a few hours
This is the Dark Chicken Chili. I love the White Chicken chili too, which is the same dish minus the dark Soy Sauce
Chilli Chicken or Chicken Chilli is most Indian’s most recognized chinese dish, I presume. The more adventurous one would order a chicken manchurian perhaps. I am talking about the general hoi polloi here. A sweet corn soup, perhaps. Every restaurant today serves Chili Chicken. From the road side fast foot chinese and muglai resturante[sic] to even the usual Pardesi Bar and Restaurant.
I wouldn’t order chili chicken at the China Garden or Mainland China, but if I am at just another restaurant serving chinese, and I wanted chinese, I wouldn’t experiment. I would just go for the chili chicken. Safe, simple to prepare, and it would take a hundred fools to let it go wrong. He shouldn’t run the resturante in the first place itself.
Chili Chicken is quite simple to Prepare.
As the name suggest, it is chicken cooked with Lots of Chili.
Green Chilli, and Kashmiri chili or Capsicum.
You can either use boneless chicken balls, or just de-bone the chicken, I mean get deboned- Chicken.
Recipe:
700 grams of deboned-chicken
20 cloves of garlic, finely chopped (not crushed)
1 inch finger of ginger chopped
5-6 green chilis sliced. (if it is not the very HOT variety, out about 10, after all this is chili Chicken)
3 capsicums, cut into slices or slivers.
Spring onions, a handfull or 200 grams, chopped.
Onions and tomaotoes are optional, but to get a more Indian taste, you may add a roughly chopped Onion and two tomatoes.
A pinch of aji-no moto.
2-3 TBS of Soya Sauce.
Preparation:
Heat 2 TBS oil in a pan or wok.
Add the chicken, yes the chicken first.
Saute well till chicken become slightly gold.
(Should take 10 minutes, of continous sauteing with the spatula.)
Add the pinch of aji-no-moto.
Add the Chilli, capsicum, ginger garlic and saute for 5 more minutes.
**If you want to add Onions and Tomato add now.
Add spring onions, and mix well.
Add the soya sauce.
Add salt to taste ( lesser than your usual since soya sauce is also salty).
And keep mixing/turning with the spatula. Do that for 15 more minutes.
The Chili Chicken is now ready for the plates.
