Friday, November 27, 2009
Saturday, November 21, 2009
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!!
________________________________________________________________
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!!
Saturday, October 24, 2009
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!
____________________________________________________
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!
Wednesday, October 14, 2009
Award time!!
Friday, October 9, 2009
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
Thursday, October 1, 2009
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!!
_____________________________________________________
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!!
Thursday, September 24, 2009
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.
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.
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