Tandoori chicken:

This is one of India's most popular dish.I went to one of my friend’s house & she made this spicy tasty tandoori chicken.I never have had a chicken this juicy before; this little trick works and makes the people eating it go silent. This is an easy-to-cook dish in which Chicken marinated in yogurt and spices and then served in a pudina chutney , sliced onion & lemon wedges .

Ingredients:

Chicken leg piece  4 nos

Thick curd/ yogurt- 4 tblsp

Chat masala 1 tsp

Red Chili Powder , Black pepper powder, Cumin & coriander powder 1tsp each

Garam masala powder -1tsp

Gingergarlic paste- 1tsp

kastoori methi (dry fenu greek leaves)- 1tsp

mint leaves paste- 1tsp

lemon juice – 1tblsp

salt- 1 tsp or as per the taste

turmeric – 1tsp

Olive/ refined oil- 2tblsp

Tandoori chicken masala- 1tblsp

Method:

Clean the chicken leg pieces and Cut 2 or 3 long slits on each piece.

Take a bowl. Add salt ,chilli powder and lime juice. Mix well & apply it all over the chicken and keep aside for 15 minutes.

Make marination with curd, GG paste, mint leaves paste & all the dry spices written above  to a smooth paste.

Apply it all over the chicken, making sure to apply well between all the slits and inside .

 Preheat the oven to 425 to 450 degree Fahrenheit.

Place the chicken in to a baking tray & Cook for 30 to 35 minutes till the chicken is tender.

 Remove from oven and serve hot, garnished with sliced onions and lime wedges.

Moong dal with Vermicelly halwa

Ingredients:

•1 cup vermicelli  & ½ cup of moong dal (Soaked)

•1 1/2 cups 2% Milk

•1 tblsp of butter/ desi ghee

•1/2-3/4 cup sugar

•a few coconut slices

•a few cashew nuts

•a few walnuts (Optional) & 4-5 cardamom (crushed)

Method:

1st  boil the moong dal & drain all the water from dal.

In a kadai, heat ghee/butter and add cashewnuts, walnuts & coconut slices.

Once they turns to golden brown add the vermicelli and toast until they turn lightly golden brown.
Then add the boiled moong dal to the roasted vermicelli & stir ..Then add Milk into the toasted vermicelly, reduce heat and close the lid.

Once all the liquid has been absorbed, Add sugar and let all the sugar dissolve and the vermicelli thicken. Add crushed cardamom . Mix well. switch off the flame & serve,....:)

sending this to Jingle All The Way hoasted by Edible Entertainment

also sending this to http://uk-rasoi.blogspot.com/2011/12/new-year-new-dish.html hoasted by Nupur

Radish paratha/ Mooli ka paratha (W/O Onion garlic)

 

Ingredients

For stuffing

Radish – 2 nos (grated)

Gram flour- 1tblsp

Green chilli – 2 no chopped

Turmeric powder – ¼ tea spoon

Amchur or dry mango powder – 1 tea spoon  (or u can add lemon juice or  chat masala)

Red chilli powder – ½ tea spoon

Roasted cumin powder – ½ tea spoon

Grated ginger – 1tsp

Chopped Coriander leaves  – 1tblsp  

Salt – as per taste

For paratha dough

Whole wheat flour – 2 cup

Salt – pinch

Oil – for frying parathas

Method:

In a large bowl, mix  flour, salt and oil. Add water to make soft dough. Knead the dough . The dough should be very smooth and soft. Set the dough aside for half an hour and cover.

squeeze all the water from the grated radish. 
Heat oil and add cumin seeds. Then add the grated ginger & chopped green chillies.

Stir & add grated radish, coriander-cumin powder, chilli powder, amchoor powder, salt. Cover and cook on a low flame for few minutes. Open the lid fry it well on a high flame till all water is absorbed and the mixture is dry (make sure it is dry, because if it is wet it will come out when rolling). Then add gram flour to it & mix well. Stir for another 5-10 min till raw smell of gram flour disappears . Add chopped coriander leaves & stir Till the stuffing becomes completely dry.

Make a small ball of outer cover and roll it into small round. Apply little oil. Make a small ball of stuffing. Stuff this ball into outer covering. Roll the ball light handed in to 6-7 inch circle. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha.

Heat the tawa on medium flame. Place the paratha over the tawa. About half a minute you will see the paratha changing in colour lightly and puff different places.

Then flip the paratha over. You should see some light golden-brown spots on the topside. After a few seconds, spread 1 teaspoon of oil on the paratha. Again, flip the paratha and lightly press the puffed areas with a spatula that will help the paratha too puff from other sides.

Flip again and press with the spatula making sure the paratha is golden-brown on both sides.

Serve hot with curd & pickle.

Sending it to "LGSS - Lets Get Stuffed Series"

Pineapple khata

Ingredients:

1 cup  pineapple (cut in cubes)
1/2 cup pineapple puree

ginger grated- 1tsp

Curry leaves  a handful
Kasturi methi/ Dried fenugreek leaves- 1tsp

½ cup jaggery (as per your taste)

½ tsp salt

2-3 dried Red chilly

Panch phutan ( mix of cumin, mustard, methi, nigella seeds)

Roasted jeera powder

Oil 1 tblsp

Pinch of hing

Method:

Add oil in a pan. Add panch phutan when it starts crackling add red chilly, curry leaves, hing & grated ginger.  Fry for some time. Add kasturi methi, then add the cube pineapples & pineapple puree. . Stir for some time. Add salt. Add sugar/ jaggery. Mix well. Boil  for 10 min till the pineapples becomes soft &  jaggery melts. 
Atlast add roasted cumin powder & stir well. remove from heat & serve with rice.

No bake cocoa nuts & puffed rice cereal granola bars

These Granola bars are often the perfect snack in between workouts or during the middle of the day when you’re feeling like a light snack to tie you over between meals. If I eat half of one of these and a small piece of fruit, I’m good to go for several hours. And it makes me happy knowing that I didn’t eat anything disgusting to feel full.. These will be great for lunchboxes, after-school snacks or even breakfast on the go. And healthy, too...What I love about these that they’re sweet, chewy and delicious.

Obviously, first of all you’re going to need to pick up some ingredients. Chances are if you’re any type of regular baker or have any interest in cooking, you probably have most of these ingredients already.Prepare yourself, because this recipe might just change your life.

Ingredients

•2 cups Puffed rice cereal

•1/2 cup brown sugar

•1/2 cup honey

•1/2 cup cocoa nuts

• 3 tblsp butter

•1/2 cup maple syrup

•1/3 cup canola oil & pinch salt

Instructions

Toast  the cereals in the oven just until golden and fragrant, 6 to 8 minutes,

In a small saucepan, melt butter over low heat.

combine brown sugar, oil, honey, maple syrup and salt .Cook, stirring often, until smooth and starting to bubble. Transfer the toasted cereals  to a mixing bowl. add the cocoa nuts and pour the hot sugar mixture overtop. Stir well with a heat-proof spatula, then spread into the prepared pan.

Line a baking dish with plastic wrap. Scoop  the mixture into the baking dish, spread out evenly, and press down firmly.

Take the baking pan you’re going to be using and with something like  butter, lightly grease the pan so that the granola bars don’t stick to the bottom.

Place the pan in fridge overnight.The following morning, remove from fridge ..

Cut them up into appropriate sized  bars and place them out for eating ..

Sending it toZesty Palette Series #2 - Sinful Delights : Event Announcement

sending this to Jingle All The Way hoasted by Edible Entertainment

Broccoli pizza

Ingredients

1 (.25 ounce) package active dry yeast

3/4 cup warm water

1 teaspoon olive oil

1/2 teaspoon sugar

1/2 cup whole wheat flour

1/2 teaspoon salt

1 1/2 cups all-purpose flour

TOPPINGS:

2 cups broccoli florets

4 garlic cloves, minced

1 tablespoon olive oil

175ml   tomato sauce   2/3 cup

1/8 tsp. fennel seed

1 tsp. oregano

1 tsp. basil

4 tomatoes, sliced lengthwise

1 1/2 cups shredded part-skim mozzarella cheese

1/3 cup shredded Parmesan cheese

Directions

First, prove the yeast. Add pinch of sugar to warm water and give it a couple of stirs. 

 Sprinkle yeast over top and leave to stand for 10 minutes.

After this time there will be a layer of foam on top of the water. If there isn’t, maybe your yeast is too old, or the water wasn’t the right temperature.

 While yeast is proving, measure flour into a large mixing bowl. Stir in salt and set aside.

 When yeast is ready, stir in the 1-1/2 tablespoons olive oil, then add to the flour.

Stir until it’s more or less evenly mixed. Turn out onto a lightly floured countertop and knead for 10 minutes, until smooth, springy and elastic. Add flour a bit at a time if dough is too sticky. Shape dough into a ball and place in a large greased bowl. Set aside in a warm place for 1-1/2 hours to rise.

 While dough is rising, make the sauce. Mix together the tomato puree, garlic and herbs..

 After dough has risen, punch down and shape into two balls. Press one ball into a 20cm (8″) circle, then transfer to an oiled pizza pan and continue to press dough until it fits the pan. Repeat with second ball of dough and second pizza pan. Set pans aside in a warm place for 15-30 minutes, until risen slightly.

Meanwhile, preheat oven to 200C (400F).

At this point, Bake for three minutes, then rotate pan and bake for another three minutes. Remove from oven and cool on a wire rack. When cooled, wrap pizza (and pan) in foil, then place in a heavy plastic bag and freeze.

Assemble pizza. Spread sauce evenly onto crust, leaving a 2.5cm (one inch) border all around. Brush the edge with a bit of olive oil.. Spread with the tomato mixture over crust.

Top with brocolli, tomatoes & cheeses. Drizzle with remaining olive oil.

Bake at 425 degrees F for 12-14 minutes or until crust is golden and cheese is melted.

Sending it to

Zesty Palette Series #2 - Sinful Delights : Event Announcement

sending this to Jingle All The Way hoasted by Edible Entertainment

sending this to Announcing Event ~ Winter Carnival hoasted by http://ticklingpalates.blogspot.com/

Tofu with spring onion stir fry (chinese style)

The health benefits of tofu as a meat substitute are numerous. Consuming tofu regularly helps lower bad cholesterol, alleviates symptoms associated with menopause and even lowers the risk of cancer. Other major health benefits of tofu compared to meat include making middle-aged bones stronger and delaying the ravages of age. Tofu has been found to be a great source of calcium and vitamin E as well. Tofu or soybean curd is produced by grinding soybeans to form a milk-like substance, which is then compressed and left to coagulate. After the mass has dried into a gelatinous solid, it is cut into palm-sized cubes. Since soybean is cheap and abundant, but rich in protein, the popularly known benefit of tofu is that of being the “poor man’s protein.”


so today we are going to make TOFU with spring onion stir fry..which is soo delicious, healthy & easy to make....:) so friends with out much ado lets start the recipe..:)

Ingredients:


Tofu- 250gm (cut in cubes)
spring onion 1/2 cup chopped
hot nd sour sweet sauce 1 tblsp or as per tour taste
til / sesame seeds- 1tblsp
soy sauce- 1tblsp
minced garlic- 1tsp
cumin seeds- 1/2 tsp
green chillies chopped- 2 nos
salt as per the taste
sesame seed oil- 2 tblsp




Method:


add 1 tblsp oil in the nonstick pan..when oil is hot add tofu pieces.Stir fry the tofu for 1-2 min till light golden in colour. keep aside.


Again add 1tblsp oil in a pan. Add cumin seeds.let it splutter.


Add the green chillies & stir for some time. Add minced garlic. Fry for 2-3 min.
Add sesame seeds. stir for 1-2 min. Add the fried tofu.  Mix well. Then add the soya sauce, hot nd sour sauce, salt as per the taste & stir for 1 min. 
 Then add the chopped green onions. stir fry for 2-3 min till soft. Now switch off the flame & serve hot with roti/ naan/ pullav.

sending this to Herbs and flowers - Spring Onions 

sending this to Cooking with Whole Foods [CWF] : Sesame seeds hoasted by Kaarasaaram