Wednesday, 10 April 2013

Tandoori Chicken



Tandoori Chicken

Ingredients:

Chicken Thigh with drum sticks (skin and fat removed about 600 grams) – 4- 5 pieces


For Marination:
Yogurt – ¼ cup .
Ginger – garlic paste – 1 tbsp.
Red chili powder – 1 tsp.
Turmeric powder – ½ tsp.
Salt- to taste.
Garam masala powder – ½ tsp.
Black pepper powder – ½ tsp.
Red food colour – 2 drops.
Cumin powder – ½ tsp.
Coriander powder – ½ tsp.
Oil – 2 tsp.
Fenugreek seed powder – ½ tsp.
Lime juice – 2 nos.

For Garnishing:
Chat masala – ¼ tsp.
Lime juice – 1 tsp.
Onion (chopped with ring ) – 1 small size.

Method:

·         Wash and clean chicken pieces for 1st marination.
·         Take a mixing bowl and put lime juice, salt and red chili powder. Mix well and marinate chicken for 30 minutes.
·         Secondly in a deep mixing bowl take all marinating ingredients mentioned above and mix well ,finally marinate chicken pieces for at least 3 -4 hours.
·         Preheat the oven for 350/360 ᵒ c and place the chicken on high rack and bake for 20 to 25 minutes in grill mode.
·         In the mean while after 10 to 15 minutes turn around the chicken on other side and brush oil on the half baked chicken pieces.
·         Remove Ready Chicken pieces from oven and sprinkle chat masala, lime juice and ring onion for garnishing.
·         Your Tandoori Chicken is ready to serve. Serve hot for your loved ones.

Crunchy Chicken with Veg




Crunchy Chicken with veg.

Ingredients:


Chicken Breast – 1 no.
Carrot (chopped) – 1 no.
Peas- 12- 15 nos.
Black pepper powder – ¼ tsp.
Green chilies (finely chopped) – 3 nos.
Onion (finely chopped) – 1 medium.
Ginger (finely chopped) – 1 tbsp.
Garlic(finely chopped)- 1 tsp.
Coriander lead (finely chopped) – 1 hand full.
Corn flakes (crashed) – ½ cup.
Salt – to taste.
Olive oil – 1 ½ tbsp.
White Oil (for deep fry)
Bread slice (soaked in 2 tbsp. milk) – 2 nos.
Flour – 2 tbsp.
Red chili powder – ¼ tsp.

Method:

·         Boil the chicken and all vegetables with little water and ½ garlic (finely chopped), so that water is absorbed in it.
·         Put it in a bowl. Let it be cool down and mash it.
·         Take a pan, heat the olive oil and put chopped onion ,garlic and ginger and sauté till light brown.
·         Mix boiled chicken and vegetables, salt, Red chili powder, pepper powder and chopped green chili and cook for 2 minutes. Then remove from heat.
·          Cool it down and mix bread slices and maida with it.
·         Mash well and then make balls of same sizes.
·         Make a batter with beaten egg and Maida.
·         Dip balls in it and roll over crushed corn flakes.
·         Deep fry the balls in hot oil.
·         Now it’s ready to serve with ring onion and mustard sauce and soup.  

Sunday, 7 April 2013

Healthy Polao and Chicken kosa



                                    Healthy Polao and Chicken kosa



Ingredents  [ Healthy Polao] :

Basmati Rice – 2 cups.
Carrot (grated) – 2 tbsp.
Capsicum (finely chopped) – 1 ½ tbsp.
Onion(Grated)- 1 big sieze.
Salt – to taste.
Suger – 1tsp.
Black pepper powder – 1 tsp.
Garam masala powder(green cardamoms, cinnamon sticks, clove dry roasted and make powder) – 1 tsp.
Whole garam masala – 2 bay leaves,2 green cardamoms, 2 cloves, 1 cinnamon stick.

Method(Healthy Polao):


·         Boil the rice with water and whole garam masala
·         Drain the water and let it be cool.
·         Mix it with salt to taste and sugar and keep aside.
·         Heat a kadai with oil and put carrot, capsicum and onion, sauté lightly.
·         Mix with salt to taste and little bit sugar and ¼ tsp garam masala powder, then remove from heat.
·         Take a deep pan, greese it with oil.
·         Place ½ rice in a deep pan, then spread some cooked vegetables mixture and then spread garam masala powder over it.
·          Cover with another layer of rice and spread garam masala over it .
·         Cover the deep pan with lid.
·         Before serve heat the pan for 2 -3 minutes and serve hot with Chicken kosa.


Chicken Kosa:
Ingredients [Chicken kosa]:

Chicken(Medium size piece with bone) – 500 grms.
Onion (grated) – 2 tbsp.
Ginger(grated) – 1 tbsp.
Garlic (roughly chopped) – ½ tsp.
Garam masala powder(roasted nutmeg and mace and make powder)- 1/2  tsp.
Kasuri methi powder- 1 tbsp.
Salt – to taste.
Oil – 2 tbsp.
Turmeric powder  - ¼ tsp.
Red chili powder – ¼ tsp.
Green and black cardamoms – 2 nos.

Method:

·         Boil the chicken with chopped garlic and little bit salt.
·         Heat oil in a pan and put green and black cardamoms and bay leaves.
·         When it began to crackle put onion and saute till light brown.
·          Then put ginger , turmeric ,red chili powder and mix well and saute 3-4 minutes.
·         Then put chicken pieces, salt to taste and mix well, Cook 5 minutes in low flame in covering lid.
·         Open the lid mix kasuri methi powder and 1 cup chicken stock.
·         Cook again for 8 to 10 minutes.
·         When the gravy become thicker mix garam masala powder.
·         Remove it from heat and give a standing time.
·         Serve hot with freshly prepared polao. 




Plain Vanila Cake

     
                                                Plain Vanilla Cake


Ingredients:

Maida(flour) – 1 cup.
Milk  - 1 cup.
Milk made – 1/4th cup
Caster sugar – 1 cup.
Cashew nut powder – 1 tsp.
Vanilla essence – ¼ tsp.
Egg – 3 nos(beaten).
White oil – ½  cup.
Baking powder – 1 tsp.
Cashew nuts(crashed) – 1 tsp.
Almond (crashed) - 1 tsp.

Method:

·         In a deep mixing bowl mix well beaten egg, caster sugar , milk made, milk, vanilla essence and oil
·         In an another mixing bowl mix Maida, cashew nuts powder and baking soda.
·         Pour the maida mix slowly in the deep bowl egg batter and mix well carefully so that lumps not created. And make sure that the solution is smooth and fluffy batter.
·         Grease butter in cake mold. Pour batter and sprinkle chopped cashew nuts and almonds over it.
·         Bake for 40 minutes with 200 degree centigrade in convection mode.
·         Now the cake is ready to serve.



Friday, 5 April 2013

Kesar Badam Milk


                                                    Kesar Badam Milk 


Ingredients:

Milk    -  2 cups.
Cashew nuts  - 1 ½ tbsp..
Rose Water  - 2 drops.
Caster Sugar – 2 tbsp.
Fresh Cream (optional) -2 tbsp.
Kesar Stands – ½ tsp.

Method:
·         Make powder of cashew nuts.
·         In a mug pour milk and mix with it ¼ th tsp(8 – 10 kesar stands ).Fresh cream,cashew nuts powder, caster sugar.
·         Blend well it.
·         Pour the mixture in a glass and sprinkle 2 -3 kesar stands for garnishing 

Thursday, 4 April 2013

Stuffed Fish Tomato




 Stuffed Fish Tomato

Ingredients:

Tomato (medium size) -8 nos
Salt- To taste
Oliv oil-1/2 tsp

For stuffing

Rohu/Katla/Bhetki Fish- 250 gm
onion(Finely chopped)-2 no
Garlic(finely chopped)- 1 small size
Ginger(finely chopped)-2" piece
Salt- to taste
Black pepper powder-1/2 tsp
Green chili chopped-2 no
Coriander(finely chopped)-1/2 cup
Olive oil- 1 tbsp



Method:

               
·   Cut thin slice off the top of each tomato, scoop out pulp and keep those in a bowl.
·   Mix salt with it and keep 30 minutes.
·   Boil the fish.Mash it.
·   Heat a pan with oil.
·  Put onion, garlic and ginger in it. Saute till light brown.
·  Put fish in it.Mix well and fry 5 minutes.
·  Mix pepper powder, green chili chopped,salt & chopped coriander leaf.
·  Remove from heat and let it be cool.
·  Stuff fish in tomato one by one.
·  Heat a pan.Brush oil on it.
·  Keep stuffed tomatoes in it and cover with a lid.
·  Cook  for 5 minutes with law flame.
·  Tomato will become soft and remove it from heat.
·  Serve hot with Plain hot butter rice.

                 [ If want,you can spread grated cheese on it. ]