Eastern Pepper Chicken Review

Pepper Chicken has always been my one of the favorite starter and I always wanted to make it in gravy form. With the help of Eastern Pepper Chicken Masala I finally made it and it turned out really well.

Pepper Chicken

Eastern Pepper Chicken Masala

A very few easily available ingredients are required. Here I have tried to give the whole process in pictorial format here.

The ingredients

Eastern Pepper Chicken Masala

Marinate the chicken for 15 minutes with the masala and salt

Add some water and mix well

Cook till oil starts oozing out

Fry the chopped onions in refined oil

Add the chopped ginger and garlic

Add the curry leaves

Fry and add some tomatoes and chilli if you wish

Add the already cooked chicken along with some more Eastern Pepper Chicken Masala

Add water and let it cook for another 10 - 15 minutes

After the 15 minutes open the lid and add 2 tsp black pepper powder and turn off the heat.

Eastern Pepper Chicken

Review:

Colour and texture: This masala from Eastern condiments wont give a rich look and as you don't add turmeric the colour of the dish wont reflect any yellowness in it. It has a thick consistency and the masala has cornflour in it. This masala is quite different from others and really giver the ordinary chicken a different look. I rate it 8/10 for colour and texture.

Aroma: This masala has very different kind of smell and when added with curry leaves this really imparts a very nice aroma which is enough to make any chicken lover to drool over it. But people who do not like not-so-rick-chicken-curry may not like this particular recipe. So I rate it 8/10.

Taste: This is suitable for those who does not like spicy food. I really had to add a lot of chilli and pepper power to make it suitable for our taste buds. The name "Pepper Chicken Masala" does not justify the taste of the recipe. Otherwise the taste is nice and lite and goes well with rooti or parantha. I rate it 6/10.

Eastern Shahi Paneer Review

Whoa ! I never thought that making Shahi Paneer will be this easy, and yes the ready made masala wont compromise in the taste.

Shahi Panner made using Eastern Easy to Cook Masala

Eastern Shahi Paneer Masala

Review:

Preparation time: 5 minutes

Cooking time: 15 minutes

Required ingredients

Requires ingredients: 150 gm chopped tomato, 250 gm paneer cube, 1 cup milk, 2 tbsp butter and the easy to cook Shahi Paneer Masala.

Eastern Shahi Paneer Masala

The masala needs to be mixed with 1 cup milk.

Mixed with milk

Heat 2 tbsp butter in the pan and add the chopped tomatoes.

Chopped tomatoes added to 2 tbsp butter. I added chopped chilies too

After 2 minutes add the milk mixed masala and cook for another 2 minutes.

Add the milk mixed masala

After cooking for 2-3 minutes add the paneer cubes and saute for another 1 minute.

Add the paneer cubes

Add 2 cups of water and cook for another 2 minutes.

Add water

Open the lid and cook for few more seconds and turn off the light. Serve hot and indulge into the divine. :)

Eastern Shahi Paneer Butter Masala

Colour and texture: As the picture is shown in the pack, the dish comes in a whitish yellow colour. The colour is not very rich. It contains cashew that imparts a creamy texture and as the masala gets mixed with milk it brings a thick gravy. The masala it self is not very dark in colour and when it gets mixed with milk it automatically becomes a little liter in colour and later when it gets mixed with tomatoes, it brings a nice colour to the dish. I rate it 8/10 for the colour and texture.

Taste: This masala has a very nice taste but nothing very strong. The masala is not strong enough to get into the paneer cubes and increase its taste. The taste of the paneer remains same as it would be in the raw state. The gravy is very tasty and is capable alone to make you eat an ample amount of rice or chapatti :). The masala requires salt as it has lack of it. I would rate it 7/10 as many people would not like the raw taste of the paneer in such a delicious gravy.

Aroma: oh the aroma ! seriously its awesome and will make you fall in love with it. The nice aroma of the masala and the smell of the paneer makes it a dish to crave for.I totally loved it and so my family. I rate it 10/10 for it. 

Eastern Paneer Butter Masala Review With Recipe

This is the first time when I made some thing with ready made masala, and believe me it is so easy to cook and yummy to taste. Yesterday I made Paneer Butter Masala with Eastern Easy 3 Step Cooking Paneer Butter Masala. It took all together 20 minutes to prepare the whole thing.

Paneer Butter Masala Made With Eastern Easy 3 Step Cook Masala

Eastern Easy 3 Step Cooking Paneer Butter Masala

The masala is offered in paper made packing and comes in 40 grams quantity.
The masala is made using onion, cashew, milk, powder, tomato, salt, chilli, coriander, sugar, garlic, turmeric, fenugreek leaves, cinnamon, cardamom, clove and nutmeg.

Here you can see the ingredients

The required ingredients for making Paneer Butter Masala is, 150 g tomato puree, paneer 200 gm cut into cubes ( I made 250 gm ), 1 cup milk, butter 2 tbsp, salt if you need.

The ingredients

Step 1# Heat 2 tbsp refined oil in the pan, add the Paneer cubes and fry for 1 to 2 minutes and quickly remove from heat and keep it in normal temperature water. This prevents the Paneer from breaking. Mind it that the Paneer should not be brown.

Fry the Paneer cubes and after 2 minutes immediately shift it to normal temperature water 

Step 2# Heat 2 tbps butter in the pan and add the tomato puree.

Add tomato puree in heated butter

Step 3# in a bowl mix the Eastern Paneer Butter Masala powder with 1 cup of milk.

Mix the masala with milk

Step 4# After sauteing the tomato puree for 2 minutes add the milk mixed masala in to it and cook for 2-3 minutes. Then add the fried Paneer cubes into the masala.

Add the Paneer cubes and cook for 2 minutes

Step 5# After cooking the Paneer for 2 - 3 minutes add some water and cover the pan and let it cook for another 5 minutes in lower medium flame.

Add water

Your Paneer Butter Masala is ready to be served hot with rice/ roti/ paratha etc.

REVIEW OF EASTERN EASY 3 STEP COOKING PANEER BUTTER MASALA

1. The aroma of the raw masala itself is very tempting, it carries a lite smell of kasoori meethi. I rate it 9/10 as few people might not like the smell of kasoori methi though me and my family totally love it :)

After preparing the item, it generates a very nice smell, actually the smell is very similar to the one which you get hen you eat Paneer butter masala in a restaurant. Its lite, nice and tempting.

2. The colour of the food is very rich and the texture of the gravy is smooth and thick. The raw masala is yellow in colour but not the dark one. Later while cooking, the masala gets mixed with tomato puree and milk so the colour changes and becomes very rich and yummy in texture. The look of the dish is alone enough to make any body drool over it. I rate the look 10/ 10. Its just too tempting.

3. According to my taste buds the masala lacks salt content, so you need to add salt as per your taste. The masala is not very spicy or hot, so anybody with any taste can consume it. But for people who like a little spicy, they can easily add pepper or chilli to it. Has no pungent taste so no need to any other ingredient to make it tasty. Has a creamy like gravy which keeps the paneer cubes soft. I rate it 10/ 10.

Paneer Butter Masala

The whole experience of making Paneer Butter Masala with Eastern easy 3 step cooking masala was very good as it makes restaurant style curry. Me and my family loved it. :)

Chicken Tikka Kebab in Wooden Skewers (Microwave and Tawa version)

Chicken Tikka Kebab is one of those items which I make sure that I eat whenever I get the chance to order the starter J. I just blindly love it and I am sure, many of you love this too. Today, I am presenting the authentic Chicken Tikka Kebab Recipe in pictorial format. I have made it both in microwave and tawa, so if you do not have a microwave, not to worry, there is a tawa version too.

Chicken Tikka Kebab

Ingredients: 

Part 1# Bone less chicken cubes 15-18 pieces. Capsicum, tomatoes (remove the pulp) and onions cut into cubes.

Fresh vegetables cut in cubes

Part 2# 2 tbsp gram flour, 1 tbsp butter, 5 tbsp curd, 1 tbsp ginger garlic chilli paste, 1 tsp aamchur powder, salt to taste, turmeric powder and food colour.

Part 3# Coriander, saunf, black pepper, cloves, cumin, cardamom. All whole spices roasted and made into powder.

Part 4# Butter and lemon juice 2 tbsp. Wooden skewers as per need.

Stage 1 # Take all the ingredients except Part # 1 in a bowl, mix it well. Then add all the ingredients of Part 1 # and mix all very well so that every chicken piece gets coated with the masala and the vegetables too. Refrigerate for minimum 2- 5 hours. If possible, do it for overnight.

Marinate the chicken atleast for 2 - 5 hours.

Stage 2 # In a bottle put the wooden skewers and fill it up with normal water. Keep the skewers soaked in it for atleast 30 minutes, no harm if you overdo it.

Soak for minimum 30 minutes.

Stage 3 # Take out the refrigerated chicken. Add the lemon juice and mix it well. Keep it in the room temperature for atleast 30 minutes.

Add lemon juice after taking the chicken out from fridge and keep it in room temperature for atleast 30 minutes.

Stage 4 # Take a skewer, pin up a capsicum piece, then onion, then tomato and then finally a chicken piece. Repeat the process for three times so that a single stick contains three to four pieces of chicken and other vegetables. Apply the same procedure for all the wooden skewers.

Arrange the chicken pieces and vegetables in the skewers.

Stage 5 #

Microwave Mode: Take the microwave grill plate and grease it with some butter. Put up the kebab sticks carefully one by one. Put the whole grill plate on a microwave safe plate so that the juices coming out from the kebab do not make your microwave dirty.

Put it in the microwave and cook it in full power for 10 minutes. Then set it in microwave and grill combination mode and cook for another 20 minutes. Do not forget to turn those over in between and to add some butter.

Microwave Mode

Tawa Mode: Take a flat pan which has a proper lid, apply some butter. Place the pan on the gas, arrange the sticks in it but make sure that you do not over crowd it. Cover the pan. Turn on the flame and keep it in the low flame. Let it remain like this for atleast 10 minutes. Then turn it over and apply some butter on the kebabs and close the lid once again and let it cook for another 15-20 minutes on the lowest flame.

Tawa Mode

P.s It is a old pic, so pardon me for being not specific.

Take it out and serve hot with some chutney or sauce J

Chicken Tikka Kebab

Chicken Tikka Kebab in Wooden Skewers

Kolkata Style Easy Chicken Aloo Biriyani

I know a lot of people who can think of no other dish other than Biriyani when they go to any restaurant and yes, they never get tired of eating it. My family contains those people and they are completely mad about Biriyani.  I have made Biriyani at home for several times and believe me it is a real simple dish if you get the proportions right. Today in my blog, I am posting my easy Chicken Aloo Biriyani or as they say, Kolkata Biriyani in pictorial format so that you can easily make it at any weekend and give your family and friends a surprise treat.

Kolkata Style Easy Chicken Aloo Biriyani

Ingredients: 

Part 1# 4 potatoes cut into two pieces, 2 tbsp ghee for frying it, turmeric for the colour and salt for taste.

Part 2# 12 medium chicken pieces, 6 chopped onion, 2 tbsp ginger garlic paste, 1 tbsp chilli paste, 1 tbsp kashmiri mirch, 4 tbsp curd, whole garam masala, 1 tsp coriander powder, 2 tsp garam masala powder, 1 bay leaf, 4 tbsp salt (keep the amount of the salt high as it will mix up with the rice), turmeric, 1 tsp sugar, food colour (optional), 2 tbsp mustard oil for marination.

Part 3# Long grain basmati rice 625 gm, a hand full of whole garam masala, 2 bay leaves, 1 tsp sugar, salt, turmeric. 

Part 4# Kewra water, rose water and mitha attar. Garam masala powder (home made). Ghee.

The utensil I use for making Biriyani is a big microwave safe bowl with lid. If you are planning to make it in gas only, then you can replace it with a handi with a proper lid.

Chicken Biriyani

Stage 1# In a bowl take , 2 tbsp ginger garlic paste, 1 tbsp chilli paste, 1 tbsp kashmiri mirch, 4 tbsp curd, 1 tsp coriander powder, 2 tsp garam masala powder, 1 bay leaf, 1 tbsp salt, turmeric, food colour and mustard oil. Mix it properly and then add the well cleaned chicken pieces. Mix well so that all the chicken pieces gets covered with the masala. Close the lid and marinate for at least 30 minutes.

Marinate the chicken

Stage 2# Boil the whole potatoes with a pinch of salt. Make sure that you do not over boil it. After it’s done properly, take it out from the pressure cooker and cut it into 2 pieces. In a pan add 2 tbsp of ghee, after it turns hot, add the potatoes with some salt and turmeric powder. Saute it for some minutes but do not overdo it otherwise it will ruin the texture of the potatoes. Take it off from the pan and keep it separately.

Boil fry and keep those aside

Stage 3# Add some ghee and refined oil in a pan and after it becomes hot, add the chopped onions. Add some whole garam masala, sugar and salt to it and keep it cooking until it becomes soft and brownish pink. After it gets the desired colour, take out 1/4^th portion of it and keep it aside.

Keep a portion separated for later use

Stage 4# make the space among the remained onion in the pan and add some more refined oil into it. After the oil becomes hot, add the marinated chicken into it. Add the remaining salt. Cook it in medium flame for 15- 20 minutes, stir in between and cover it the rest of time. No need of adding water, but if you feel the need, add some but not much because we don’t want a smashed chicken inside the Biriyani. Keep on cooking it until it gets the desired thickness (follow the picture below). Add the sugar and cook for 5 minutes more and then turn the heat off.

Cook the chicken untill it gets the desired thickness as per the image

Stage 5# In a handi boil some water with a hand full of whole garam masala, 2 bay leaves, 1 tsp sugar, salt, turmeric. After the water starts boiling, add the basmati rice. Check in between so that the rice does not get over cooked. Cook it 80%. After that, remove it from flame and drain the water. Keep the rice in a big flat pan in open air so that the moisture vanishes.

Boil it 80% along with the spices

Stage 6# Take the microwave safe bowl, grease it with 1 tsp of ghee, lay down a bay leaf. Take some rice and make a layer on it. Now add two chicken pieces and one potato with some gravy. Make another thin layer of rice and add 1 tsp rose water, ½ tsp kewra water, 1 drop of mitha attar, 1 tsp ghee, ½ tsp garam masala, 1 tsp fried onions. Close the layer with another layer of rice. Repeat. Repeat and repeat until the bowl gets full and all the rice and chicken gets vanished. If you see that one bowl is not enough, take another microwave safe bowl and follow the before mentioned procedure. 

Create the layers

Stage 7# After you have done the top layer, add all the remaining fried onions, 2 tbsp of ghee, 2 tsp of rose water, 1 tsp of kewra water, 3 drops of mitha attar and 2 tsp of garam masala powder. Make sure that there is atleast 1 inch gap between the last layer and the lid. Close the lid and shake everything a bit. Put the microwave safe bown in the microwave and cook it for 5 minutes. 

The top layer

Bring it out from the microwave and serve hot with any side dish such as dahi mutton, kadhai chicken, chicken rezala etc.

Kolkata Style Biriyani

Chicken Aloo Biriyani