Pineapple Jalapenos Chicken Burger Recipe| Easy & Spicy Chicken Burger Recipe

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Some food pairings are a match made in heaven. One such is pineapple and jalapenos. The fiery jalapenos are smoothly caressed by the sweetness of pineapple. A combination, I would suggest everyone should try. As grad school is spacing my time into long hours of sitting with short bursts of occasional walking, getting quality time and mood for slow paced cooking has become difficult. Past Friday was a bliss, with all the classes cancelled. And the food monster inside me sprung into putting this burger together. When you have all the key ingredients, including the leisure of clicking snaps in day light, what else would one need! 😀

Here is the recipe.

Serving: 1

Marination time- 1 hour to overnight

Prep time: 10 mins

Cook time: 15 mins

Ingredients: 

3-4 nos. Fresh round pineapple slices

1 nos. Fresh Jalapeno

1 nos. Burger Bun

150 – 180 gm/ 3 medium sized Boneless Chicken Thigh cuts

2 tbsp Amul Cheese spread

2 tsp butter/ ghee

1 tbsp Cooking oil

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Marination Spice Mix:

4 tbsp Thick Curd

2 tsp Coriander powder

1 tsp Cumin powder

1 tbsp Kasuri Methi (dried fenu greek leaves)

1 tbsp Red Chilli powder (or as required)

1tsp turmeric

1.5 tsp salt (or as required)

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Method:

1. Mix all the ingredients listed under marination spice mix, check for salt and spice levels and then add washed chicken pieces into it. Ensure your chicken cut is large and slim enough to snugly fit in the burger. Don’t make them too thin. Moderate thickness allows the chicken to retain juiciness as it roasts.

2. Marinate for 1 hour to overnight depending on your convenience.

3. Add 1 tbsp cooking oil on to a flat non-stick pan. (Non stick allows the chicken to roast well as it leaves oil for it brown). Once the oil is hot, add marinated chicken pieces. Flame should be high for 1 minute and then switch to lo flame. Cook for 3-4 minutes on each side until it gets the charred roasted texture and colour.

4.  Meanwhile, put ghee/butter onto another pan and roast pineapple and jalapeno slices in slow flame till pineapple turns slightly golden color and the skin of jalapenos wilt a little.

5. Get the cooked chicken, jalapenos, pineapple on a plate and allow them to cool for a bit.

6. Now slice the burger bun into half and smother cheese spread on the insides. Microwave it for 15-20 secs to melt the cheese.

7. Layer your burger with chicken, pineapple and jalapenos. Add more cheese spread if you desire.

That’s it! Juicy and delicious burger at the comfort of your home!

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Note: 

  1. One could add tomatoes, lettuce, fried capers according to your choice.
  2. I would suggest thigh cuts are best for burgers as they have relatively high fat content and the density of the meat in legs is best as a burger filler.

 

 

 

 

Raju Gari Kodi Pulav Recipe| Recipe of Indian Chicken Pulav | Simple Recipe for Chicken Pulav| Andhra Special Pulav| Delicious Pulav Recipe

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Sundays used to be so synonymous with biryanis and pulavs during childhood. Growing up, living in hostels and working away from home, this synonymy took a back seat. It has become haphazard and started depending on whatever the whimsical palate fancies upon. Either way, there is always a wave of excitement around food. Especially around biryanis and pulavs. Any menu on a festive occasion or a party falls incomplete without them. Bading goodbye to the scorching summer, now is the time to pick up the spices and cook some warm pots of pulav and biryani. After tasting the delicious Maharaja Biryani Platter at Yuktha, couldn’t wait to make some spicy rice item at home.

Raju gari Kodi Pulav is a dish you would be suggested to try when someone asks for a delicious biryani-pulav in Hyderabad. It’s a signature dish of Ulavacharu and Kitchen of Kuchipudi. I haven’t visited this place yet but have heard so much about it and when I found a cookery show video with its owner-chef, Mr. Kuchipudi Venkat, I couldn’t wait to give it a try. The measurements mentioned are approximate in the video. So, I worked up on rough calculations and the dish came out so well. Couldn’t believe myself going for a second serving of this pulav! I usually prefer those pristine white shaded fried rice items (Not a fan of the mashed up Indo-Chinese versions) to biryani/pulav.

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Ingredients:

Basmati rice – 2 cups

300-350 gms Boneless Chicken

2tbsp Ghee

2tbsp cooking oil

3 tbsp green chilli paste

1 tbsp ginger garlic paste

2 medium sized onions, sliced

2tbsp brown onion paste

½ cup Curd

1 cup milk

1 cup – chopped mint leaves (tightly packed)

½ tbsp – home made garam masala powder

1 tsp – coriander powder

3 – 4 cups of Water

Salt – as per taste

Cashews – as required

Chopped coriander – 1 cup ( I haven’t added here)

Whole Garam Masala:

1 tbsp Shajeera

3 Bay Leaves

2 inch Cinnamon

10 Green cardamoms

20 Cloves

1 Black Cardamom

1 Marathi Mogga/ Indian Capers

Brown Onion Paste:

1 large size onion

¼ cup oil

Method:

  1. a) Brown Onion Paste:

Slice onion and sautee it in oil. Cool down and grind it into smooth paste. This gave me  2tbsp of paste.

b)

  1. Wash and soak the rice in two cups of water.
  2. Wash and keep the chicken aside. I personally rest chicken chunks in turmeric water for 5 min and rinse them finally.
  3. If the pieces you have are large, cut into small pieces. Since we are not marinating chicken, smaller sized pieces ensure that meat is cooked uniformly.
  4. Take a pressure cooker and add ghee, oil to it. ( I used a 5 litre pressure cooker pan)
  5. Once the oil-ghee heats up, add the whole garam masala.
  6. Scoop in the ginger garlic paste and after a minute add in the green chilli paste. Sautee till on medium heat till the raw flavour is out. This takes around 2 -3 minutes at the maximum.
  7. Add in sliced onions and saute them till translucent.
  8. Mix the curd and brown onion paste and add it to the pan.
  9. As it picks up heat, add the chicken pieces on high flame. Ensure you switch to high flame when the chicken is added.
  10. Pop in the chopped mint. This is the time to add in the chopped coriander. I didn’t have it today. Hence omitted.
  11. Put in the salt. Taste and adjust accordingly.
  12. Add the milk.
  13. As it heats up, sprinkle the garam masala and mix well.
  14. Add water and let it come to boil ( I added 1 ½ cups of water as the basmati rice completely absorbed the water it is soaked in)
  15. Now, add the rice and any extra ghee if you want. Stir it well and add salt and spice powders if required.
  16. Close the cooker and cook for 2-3 whistles.
  17. Serve it hot with raita/boiled egg/salan.

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I was too lazy to make salan or decorate it. So savoured it with slightly roasted boiled egg. Heat a teaspoon of oil in a small pan and roast the boiled egg uniformly on all sides. Sprinkled a pinch of salt, red chilli powder and few curry leaves on the egg. And remove it from the heat. Gotta see how this method would work for a vegetarian version.

Try and and let me know how you liked it.

Happy Cooking!

 

Note:

  • Be careful with rice water ratio. Adjust the water ratio according to your experience with rice variety you use. This pulav has a sticky texture when compared to others. I think the rich fats from ghee, milk, curd contribute to this.
  • Yes, the recipe doesn’t use red chilli powder or turmeric.
  • The amount of green chilli paste and garam masala powder depends upon how hot your chillies or masala is. So, adjust accordingly.
  • I have used homemade garam masala which has relatively less amounts of coriander. Hence, added it separately.  

 

Cashew Chicken with Drumstick Curry Recipe| How to make Chicken curry with Fresh Cashews and drumsticks| Pachi Jeedipappu-Mulakaada Kodi Koora

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Fresh seasonal produce always excite me and I think staying away from metro life has brought them closer and easily available than ever. In between simmering summer temperatures and onset of monsoons, unripe cashew fruits make their way into local farmers market. In Andhra region, from where I come, tender cashew nuts are relished with drumsticks and onions curry. Andhra curry recipes always have this subtle sweetish spicy taste, which make me consume more rice. Well, I think delicious food always comes with an invisible tag warning, ‘eat more at your own risk’.

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Unripe Cashew Fruits

Had the cashew fruits bought were ripe; I would have had the chance to know what they taste like. Curiosity doesn’t kill the cat, sometimes at least. Do you know this – what we commonly call as cashew fruit isn’t the actual fruit. As you can see, there are two parts –the kidney shaped part which has seed or nut and the juicy part. Scientifically speaking, the fleshy part is the modified stalk of the flower. The true fruit is the kidney shaped half which has the nut. I learned about it in the eleventh grade botany class. It was one the many fascinating things I learnt while learning botany. Do you know that there are plants which eat insects? Yes, it’s true. Okay, I will talk about the recipe now.

The traditional Andhra ‘Pachi Jeedipappu Kodi curry’ uses the fresh cashew in whole. But, I wanted to have it along with roti, so reserved only handful of them for the crunch and pureed the remaining. Mom already marinated the chicken by the time I woke up. She just used some chilli powder, salt, turmeric and curd. I left it that way without any further add-ons and let the chicken soak it all for about 4 hours. As most of you might have known, the more time you marinate the chicken, the better it would taste. Just remember to refrigerate if your margination time is beyond 6 hours or right way if you are living in hot climate. I didn’t follow any particular recipe (lazy to research actually) so, the measurements are not to the T. Adjust spice and salt levels according to your taste.

Ingredients:

  • Chicken – ½ kg (boneless preferred)
  • Fresh cashew nuts – 1 cup
  • Roughly Chopped Onions – ½ cup
  • Large sized tomatoes – 1
  • Green Chillies – 4
  • Drum sticks – 1 nos ( 6 – 8 nos 2 inch pieces)
  • Shahjeera – 1/2 tsp
  • Green cardamom – 1 nos
  • Dried bay leaf – 1-2 nos
  • Red Chilli Powder – as required (add half into marinade and half into curry)
  • Garam Masala – 1tsp
  • Turmeric powder – 1tsp (add half into marinade and half into curry)
  • Ghee – 1tbsp + Oil – 2tbsp
  • Salt – as required

Step –by- step:

Marination:

½ tsp – turmeric powder

1 tbsp – chilli powder

½ tbsp – ginger garlic paste

2 tbsp – Curd

½ tsp – Salt

Clean the chicken pieces with water and take them into a bowl. Add the above ingredients into it and mix well, such that all the pieces are uniformly coated with the marinade.

Cooking:

  • Place the cooking pot/pan on heat. Add the ghee and oil and wait till it gets hot and put in the bay leaves, cardamom and shahjeera.
  • After a minute or half, toss in the slit green chillies, handful of fresh cashew nuts and chopped onions. Sautee the onions for a minute and add the drumsticks. Add the remaining amount of turmeric powder, mix well and put on a lid.
  • As the onions turn translucent, add the marinated chicken into the pot. Mix well, replace the lid and check the pot after ten minutes. The heat level can be from medium to high now.
  • Meanwhile, pulse the fresh cashews and tomato in blender.

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  • The juices from the chicken ooze out. This provides enough water for the chicken to cook. Add the red chilli powder, salt and tomato- cashew paste and mix. Let the lid on for another ten minutes.

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  • Now, add the garam masala and place the lid for another 2 minutes. Check for the spice and salt level. Adjust accordingly.
  • By this time, the gravy comes together. Let the curry stay on heat for some more time, if you want thicker gravy. Serve it with rotis/rice/biryani.

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I stored the left-over curry in the fridge and interestingly, the taste of the curry improved ten times the next day. I never experienced this before with chicken curries. Some post-cooking marination magic!

Notes:

  • Removing the cashew seed is a tedious process. Wear gloves while working with them. If not careful, the resin from the unripe fruit gives a burning sensation to the skin.
  • Garam masala used in the recipe is mom’s recipe. It is a fresh blend of poppy seeds; garlic cloves, cumin, cloves and coriander seeds.
  • Never add spices when the oil is at room temperature. Warm oil allows the spices release their aromatic compounds.
  • This recipe works well with dry cashews too. Just soak them in water overnight or warm water for about half an hour.