Nizami Chicken Kebab

This is my comeback recipe hopefully. Now a days with a newborn at home and  a hyper three year old I am always looking for recipes that are quick and easy. This kebab is the simplest and the quickest kebabs you can make. They taste delicious and look delectable.
The chicken slices are marinated in a flavorful marinade and shallow fried. Serve with roomali roti and chutney for a heavenly combination. Enjoy you guys.

Ingredients :

Chicken Breast : 1 and 1/2 cut into think slices (around 10 slices)
Salt : 1 and 1/2 tsp
Black pepper powder or crushed : 1/2 tsp
Ginger  garlic paste : 1 tsp
Lemon juice : 2 tsp
Coriander : small 1/2 bunch
Green chilies : 3-4
Peeled Garlic : 3 pieces

Method:

Season the chicken with salt , black pepper and Ginger garlic paste. Make a paste of coriander, green chilies and garlic and add to the chicken. Also add 2 tblspn oil and let it marinate for 2 hours.

Right before serving time shallow fry the chicken pieces until nice and golden brown. sprinkle a little more lemon juice and serve hot.
Hope you enjoy!

Gajar ka halwa (Carrot yumminess)

My father in law loves this dessert so I told my husband to bring carrots from the supermarket. I have never tried making this before so really wanted to try it out. I looked up online and in my recipe books and saw many recipes but most of them used khoya (khowa) which I dint have on hand. well I was still determined so as soon as my hubby came home i asked him for carrots. He handed over a bags of baby carrots to me...I was like ...aaaaa..baby carrots ...really...I thought carrot halwa is made from nice big red carrots. well I still wanted to try it out...if it turns out bad i can blame the carrots lol. This dessert turned out amaaazzzingg. Unbelievably tasty and really easy to make. My husband loved it the most and he ate it in his unique style with puck cream (available in Arabic grocery stores). Do try this out , I highly recommend it.

Carrots -     1-1/2 bags of baby carrots or you can use the big red ones. Finely grate/shred them. I
                     used a food processor for this purpose.

Oil mix - 2 tbl spn oil + 5 tbl spn butter

Milk - 4 cups

sugar - 1-1/2 cups

water - 1 cup

cardamon powder 1/2 tsp

color - deep orange color


Procedure :

In a NON STICK pot add the oil mix. Add grated carrots and stir well on high flame. Now add milk and water and let boil till carrots soften. At this time you will see some oil oozing out Add sugar , cardamon powder and color and stir well for about 15 minutes. Serve warm.

Besan Murukul (Gram flour treats)

I made this for Iftar recently. These simple , crisp and yummy murukuls  made me miss my mom who lives in India so much more. These were her specialty and she would make them in large batches and store them in air tight containers for us to eat whenever we desire. This year when i visited India i picked up the gadget which makes these fab murukuls. My FIL best describes them as irresistible. Try them to believe.

Ingredients:

Besan (gram flour)  : 1 cup
Rice flour : 2 cups
Salt : 1 tsp to 1-1/2 tsp as per taste
Red chili powder  : 2 tsp
Turmeric powder : 1/4 tsp
Cumin seeds : 1/2 tsp

Sesame seeds : 1/2 tsp
Butter 2 tbl spn
Oil to deep fry

Method :

In a clean plastic bowl mix  all the ingredients together.
Add water to make a thick consistency . This should almost be as thick as cookie dough.
Now fill the murukul gadget with this dough. I used the plate with medium sized holes. Heat oil in pan and deep fry the noodle like dough (from the gadget) until golden brown. You can make these in all different shapes and sizes. Remove and place on paper to absorb excess oil. Enjoy !!

Rating :4.5 / 5 big hit with my 2 yr old

Khalakand (An Indian dessert/sweet)

My Family visits India once every year. Usually my husband accompanies me and flies back in a few days and I stay and enjoy for a few more days(months..). When I come back the only
request I get is "Can you bring khalakand?". So Khalakand is hands down his favorite sweet... well that made it inevitable for me to try my hand at this lovely dessert. Its so simple yet so delicious and needless to say my husband finished it all. It was a hit! Now we can enjoy khalakand all months round yuhooo!!...Enjoy this everyone, its lovely.

Ingredients:
Khoya (khowa), crumbled - 2 cups
Whole Milk - 1 and 1/2 cup
Paneer ( I used store bought) - 1/4 cup
Powdered Sugar - 5 tbsp
Granulated Sugar - 1/4 cup
cardamom Powder - 1/4 tsp
Water 1/2 cup
Pinch of Nutmeg
few Chopped almonds

Method:




Bring the water to a boil in a non stick pan. Add milk and let it boil once. Turn the heat down. Add powdered sugar and stir continuously.Now add nutmeg, cardamon powder and granulated sugar.
stir for 10 minutes. Now add crumbled Khoya and paneer.Add the chopped almonds. keep stirring until the mixture thickens and starts leaving the pan.

Grease a pan with a little butter. Pour the above mixture and let cool completely. Refrigerate it for an hour. cut into square pieces and serve.



Note: This is not my own recipe. It has been adapted from recipes from various blogs.

Sending this recipe to Lets cook with cheese event

Murg Malai kebabs

Heavenly Chicken Kebabs/kabobs - Murgh Malai kebabs
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Firstly I need to apologize to be MIA as I been really busy with work and all the allergies and flu.
I was looking for a quick treat. I felt like eating juicy , moist kebabs and that is exactly what I found on Nabeela's blog. She has an amazing list of treats that I am definitely going to try soon. I have not made much of changes to her recipe. I just prefer the broil method for making my kebabs. If you like to roast them then you can follow her recipe as is.Hats off to Nabeela for this amazing dish.





Ingredients:
Boneless chicken cut into medium size pieces - 2 lb
3 tbsp fresh lime juice
2 tsp salt
1/2 cup yogurt
1/4 cup sour cream
2 tbsp fresh minced cilantro
2 tbsp fresh ginger-garlic paste
1 tbsp garam masala
1 tsp red chili powder
2 tbsp vegetable oil





Procedure:

Make the marinade by combining salt, yogurt, sour cream, cilantro, ginger-garlic paste, garam masala and red chilli powder in a medium bowl. Mix well. Rub chicken pieces all over with lime juice. Add them to the marinate and coat well. Let it marinate overnight in the refrigerator. Soak 10-12 wooden skewers in water(soaking them overnight truly ensures no burning and flare ups in the oven). If you're using metal skewers, skip this step. The next day, when you're ready to serve, take out chicken 30 minutes before roasting. Preheat the oven on broil mode to High. Thread chicken pieces onto the skewers keeping 5 piece to each. Lay them on an oiled roasting rack on an Aluminium foil lined pan. Broil for about 5-7 minutes, turning it a few times in between. Check on the chicken often to ensure it's not overcooked or undercooked. Enjoy!!

Papdi Chaat - Street food

Papdi Chaat
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There are many version of Papdi Chaat. Papdi is crispy rectangles of flavored dough. There are no specific ingredients to it as well. Many people like sev or green chutneys etc in it. This is how I made it and you can add anything to it as in the end all that matters is to make food which satisfies our cravings right?

(NOTE: I have used chole from my previous recipes)

Ingredients for Papdi :

All purpose flour (maida or plain flour) - 1 cup
semolina flour (sooji) 1/4 cup
oil 2 tablespoons
salt 1/2 teaspoon
water to knead.



Method for papdi:

Mix all ingredients except water. Now slowly add water and knead like chapati/roti dough.Take small portions and roll them out. Now cut them into rectangles (see pictures to understand better).Heat oil for deep frying. Now add these rectangles one by one and deep fry them till golden brown.Remove on a paper napkin so that oil is absorbed and these rectangles become crisp. Keep aside


Chole:

Follow the recipe here for chole (Masala chick peas). Make the chole a little bit loose in consistency.

Other ingredients:
Red Onion : 1 chopped
Coriander leaves : handful
sour cream - 3 tblsp
tomatoes - 1 finely chopped
I also used Aalu from my recent cajun style potatoes. (Optional).

Method:
Take a serving bowl. add chole. Now add all other ingredients like red onions,coriander ,sour cream,tomatoes etc.crumble the papdi a little and add on top. What else? Just dig in now!! Enjoy!

Cajun style Potatoes

Quick and Delicious Crispy Potatoes
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I love Potatoes...seriously. Fries, chips ...who does not like them?. Here is another style of potatoes with a Indian twist. They are crisp and very flavourful.Can be made in 10-15 minutes. Ideal for parties or even for a quick snack.

A quick shout out to Seema (smani) who personally called me and appreciated my blog. Thank you Smani!

I am sending this entry to Four events.


1. To Srivalli For her Kids Delight! Event
2. To Nithya and Pavitra fom Garnish the Dish Event
3. To EC for her WYF:Light Food Event
4. To Priya and Sunita for there Think Spice - Think Coriander Event.

Ingredients :
Potatoes : 500 gms(1 pound) cut into cubes
Coriander Powder : 1-1/2 tsp
Cumin seeds - 1 tsp
Dried red chillies - 2
Mustard seeds (Rai) - 1/2 tsp
Ginger garlic paste - 1 tsp
Red Chili Powder - 3/4 tsp
Turmeric Powder - 3/4 tsp
Salt - 1 tsp
Curry leaves - 8-10 leaves
Coriander Leaves - handful
oil - 3-4 tblspn

Method:
Heat 3 tblsp oil in a nonstick pan. Add cumin seeds and mustard seeds. Saute a little. Add dried red chillies broken into half and ginger garlic paste. Add coriander powder and red chili powder. Saute well. Now add the microwaved potatoes ,salt and curry leaves. Do NOT add water. Fry the potatoes they get crisp.If its gets dry add a little more oil. Garnish with Coriander Leaves.Hmm yummy!!. I have decorated the dish using a tomato rose and capsicum , the red and the green gives a nice pop of color.

Family Rating : 8.5

Tandoori Chicken

Tandoori Chicken : ( Amazingly tasty!)
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I would think that the best tandoori chicken is made in restaurants but this recipe proved me wrong.You can have a hearty , amazingly tasty tandoori chicken at home. Try it to believe it.I made this dish for a iftaar party at my mami's(aunts) place and it raked in many compliments :-)



Ingredients:

Chicken Quarters : 6 (I further had each quarter cut into 2 but you can use whole quarters or drumsticks)
Oil : 2 tbsp

Marinade1:

Red chili powder : 1 table spoon
Salt : 1 tsp
Lemon : 1/2 lemon juice

Marinade2:

Curd : 6 tbsp (one for each quarter)
Ginger Garlic Paste : 1tbsp
Kasoori Methi powder - 1tsp
Black pepper powder - 3/4 tsp
Salt : 1tsp
turmeric : 1/4 tsp
Cumin powder : 1/4 tsp
Coriander powder : 1 tsp
Garam masala powder : 1tsp
Red colour : 1/2 tsp or like desired

Method:

Prepare marinade1. Wash the chiken pieces well and pat them dry. Now add a few slits to the meatiest parts. This will let the taste to penetrate deeper.
Not rub the marinade1 on each chicken quarter making sure to apply between slits and keep aside for 15 minutes.

Prepare marinade2. Now add the above chicken to this.Add 2 tbsp oil. mix very well.I left this overnight for added flavor but you can cook right away.


You can grill these pieces if you like.I love my Broil mode in the oven for such tandoor type preparations. You can use the bake mode if you like (400F , bake for 30 minutes).
If using broil mode, turn the broil mode to Hi, Arrange chicken quarters in a baking pan and place them in the oven , not too close to the fire.
These will be done real quick like in 7-10 minutes. Turn over and cook for another 5 minutes.
Serve with grilled onions and lemon wedges. Delicious!!

Pakodi

Extra Crispy Pakodi (Spinach or Cabbage fritters)___________________________________________________________________________
Come Rainy , dull ,depressing and gloomy weather , the heart desires something hot and delicious.Pakodies are a big hit in my house and my husband loves these to the extent that he learnt how to make them.Come iftar time and the question lingering in my mind is "what do we make today" and there comes the voice of my husband...Pakodies!!!
The pictures are of the pakodies made by my dearest hubby. Enjoy!.



Ingredients :
Besan: 1 cup
onion : 1 big sliced
Ginger garlic paste : 1/2 tsp
Red Chilli Powder : 1 tsp
Salt : 1tsp
turmeric powder : 1/4 tsp
Spinach or Cabbage - 2 cups chopped like we slice onions. (not too thin), You can use any vegetable you like.
Oil to deep fry



Method:
In a blender/grinder add besan, Red chili powder , turmeric , ginger garlic paste and salt. Now add half of the onions. Grind well for 5 mins. The onion releases water which makes the besan into paste. The paste should be of the consistancy of tooth paste or else add some more onions and grind. Now remove this paste in a dish and add palak.Add all the remaining onions.We are being extra careful not to add any water. Adding water decreases the crispness of the pakodies.
Now Heat oil to deep fry pakodies. Now using your fingers slowly release these spinach or cabbage slices coated with besan into the oil. fry till light brown.Remove on a napkin so that the oil is absorbed and you are left with crisp pakodies. These are ideal for when guests drop in or you feel like having a quick snack.

Chicken Fry (mmm smells amazing!!)

Chicken Fry (Indian ishtyle)
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When I just have a smiple currly like dal or tomato cut or tomato chutney already made, I go for chicken fry. It tastes soo good with them and also can be made in very little time.It comes in handy when you have a bunch of guest suddenly drop in.It also makes it a good candidate for ramadan as you get more time for other chores. Mashallah this Ramzan has been very good. Its a different kind of joy of fasting..and at the end of the day when the whole family comes together to break there fast and share there stories you stop for a second an think about the oneness and love it brings along. I will also be participating in the Ramdan event hosted by Lubna of Kitchen flavours and Yasmeen of Healthnut. They are amazing and they have put in an amazing effort for this event. I will definately be posting more recipies for this event.

Cheers to easy cooking!!


Ingredients:
Chicken - 1 cut into medium size pieces(about 14-16 pieces)
Red chili powder - 2 tsp (you can reduce the amount if you don't want it to be spicy)
Salt : 1-1/2 tsp
Turmeric powder : 1/2 tsp
Ginger garlic paste - 2 tsp
Onion - 1 sliced

Garam masala powder - 1-1/2 tsp
Curry leaves - hand ful
Green chillies - 3 (slit vertical)


Method:
Mix everything except Garammasala,curry leaves and green chillies in a pan.
Add 2 cups of water and cover. let it cook until all water evaporates.
Now in a separate kadhai (pan) heat 3 tbsp of oil. Add green chillies and saute
until the ends become light brown. Add curry leaves and saute a little more.
Now add the chicken mixture.Also add the garam masala powder.
fry for 10 minutes.

The aroma should fill the room now. Garnish with coriander leaves.
Tada...Dish is ready!!

Hara Chicken

Exquisite Hara Chicken : Inspired by Anjum's Recipe.
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Hello All, Today I have a very tasty chicken for you all. Its mostly the recipe from Anjum's blog. Its perfect as it is but I have made some minute modifications to suit my taste. Believe me! It tastes like the chicken we serve in hyderabadi weddings. Hats off to her for this delicious recipe.



Ingredients :

Chicken - 1 cut into small pieces
Ginger garlic paste - 1 tbl spoon
Turmeric(haldi) - 1/4 tsp
Oil 7-8 tbl sp
Salt - 1-1/2 tsp
Vinegar - 2 tsp
Green chilli sauce - 2 tsp
curd - 2 cups
Lemon juice - 1/2 lemon

Garam masala :

dalchini(patta)
Cloves(loung) 4-5
Peppercorns(kalimirchi) - 12
Cardamoms(elaichi) - 8
Cumin Powder(zeera) - 1/2tsp
Coriander Powder - 2 tsp

Hara Masala:
Green chilles 8 big ones
Coriander 1 bunch
Mint Leaves 10 leaves
Fried onions - 21/2 tbl spoons
Cashews - 1/2 cup



Method:

Make a fine paste of the garam masala ingredients listed above. Also make a seperate paste of the hara masala ingredients listed above. Mix haramasala paste with gingergarlic paste and curd and chicken pieces. Marinate for 30 mints.

Heat oil in a pan. Add this chicken mixture,turmeric and salt and cook till curd starts thickening and you see oil oozing out.



Add 1 cup of water,vinegar and cook till chicken becomes tender, Finally add the Garam masala powder, lemon juice & Green chilli sauce .Cook on low flame for some time and garnish with coriander leaves. Delightful!!!!

Family rating : 8.5 /10

Mutton Khorma ( Mutton cooked in curd and spices)

Hyderabadi Mutton Khorma ( Super Yummy!!)
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Everyday ,after school, when we used to return home we would start asking mommy "whats for dinner mommy?".
The day I hear mutton khorma I would jump with joy. This is still one of my favorites. Today I am bringing it to you.
My family loves it and hope you do too. I prepared this with naans (Indian flat bread). Its a heavenly combination.
Enjoy!!



Ingredients:

Mutton/Lamb - 1 pound medium size pieces
Onion - 1/2 big sliced
Ginger and Garlic paste - 1 tsp
Salt - 2 tsp
Red Chili Powdder - 1-1/2 tsp
turmeric powder - 1/4 tsp
Garam masala powder - 1 tsp
Lemon - 1
curd - 1/2 kg
Sour cream - 3 tsp
Dhania powder - 1 tsp
Zeera powder - 1/4 tsp
Peanuts - 1 tsp
Almonds - 15 number
dry coconut - 2-1/2 tsp powdered
Khus Khus - 3 tsp
oil - 8 tbl spoons
Potatoes - 4 number , cut into medium size cubes

Green chillies - 3 nos
Coriander leaves - handful
Mint leaves - 4-5 leaves



Method:

Slightly roast Dry coconut, khus khus,Peanuts and almonds and powder them.
Deepfry potatoes till golden brown and keep aside
Heat oil in a Non stick Deep pan or cooker. add onions.After they are slightly brown add Ginger garlic paste,turmeric and red chilli powder. Put lamb and 1 tsp salt. cook for 5-10 mins. Now add water and cook until meat is soft (I used pressure cooker). let all water evaporate. Add coconut-khuskhus-almond powder that we made earlier. Also add dhania powder and zeera powder. Stir well for 5 mins.Add curd,sour cream,potatoes and garam masala powder and cook until oil oozes out. Add water now for desired consistancy. Now add green chillies, mint leaves , coriander leaves , lemon juice and 1 tsp salt .yummmm



Accompanied by : Bagara khana or Naan or Chapati(roties)

Family rating : 9/10

Awsome Zebra Cake (Marble cake)

Zebra Cake
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I was browsing as usual the other day when I came across thisawsome blog from Deeba, http://www.passionateaboutbaking.com/2008/05/check-out-my-stripesim-zebra-cake.html. She is Amazing and makes mouth watering goodies.I made Zebra cake from her blog and this is how it turned out. Please Visit her blog for the recipe.

Chicken Korma

Chicken Korma ( Chicken curry - Hyderabadi style)
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This is the most simplest recipe for chicken and also the tastiest at the same time. It reminds me of my mom. I still cannot make this korma like her. She makes the most amazing Chicken korma ever. I love you Mom!.

So here is the recipe. Enjoy!.

Ingredients:

1 Chicken cut into medium pieces ( mine were 16 pieces)
Red Chili Powder - 2 tsp
Ginger Garlic paste - 2 tblsp
Turmeric powder - 1/2 tsp
Salt - 2tsp
Curd (yogurt) - 1 kg
green chillies - if required
kothmir (Coriander leaves) - 1 cup
pudina (Mint leaves ) - handful
Lemon - 1
Garam masala powder - 1tsp
Fried onions - 1 cup
oil - 1cup (requires more oil for added taste)


Method:



Wash and clean the chicken pieces. Now add Redchilli powder, Turmeric powder , Ginger garlic paste, salt ,curd and fried onions to it.

Mix well. Heat oil in a pan. add the above mixture. mix well till the curd is thick and starts oozing oil. Now add 2 cups water and cover. Let the chicken cook till it softens(this will be very Quick - like 10 minutes). Now add juice of 1 lemon and corriander leaves and mint leaves. Now is the time to taste it and check for salt and add green chillies if required. Add the garam masala powder. Cover again and cook on low flame for 10 minutes. The mouth watering chicken korma is ready!!