TANDOORI CHICKEN AND AWARDS.................

                                                 These days i hav decided to go healthy.............i dont know for how many days this will go...............but actually for me cooking healthy means being lazy...........becoz then my dinner will always be all these kababs and tikkas which are easy to make............only thing is,i have to marinate this before....................and dh ang jr will think 'oh mummy has really tried hard to giv us a healthy dinner'...........hi hi....................thank god dh doesnt check my blog.................
so about tandoori chicken........this is a really easy recipe if you have an oven................just marinate everything for atleast 6 hrs or if you have time overnight............................i got this recipe from the site VAH REH WAH by chef sanjay thumma...................so try and enjoy.................

Priya of now serving has passed me 2 lovely awards..............thanks priya.............

INGREDIENTS:

WHOLE CHICKEN LEGS                    -6
LEMON JUICE                                      -1 TBLSP
TURMERIC PDR                                    -1 TSP
CORIANDER PDR                                 -1TSP
CUMIN PDR                                           -1 TSP
GARAM MASALA PDR                         - 1 TSP
PEPPER PDR                                           - 1TSP
RED CHILLY PDR                                   - 1 TSP
KASOORI METHI PDR                           - 1 TSP
YOGHURT                                                - 6 TBLSP
RED COLOUR[ OPTIONAL]                    - A PINCH
SALT TO TASTE
CHAT MASALA                                        - A PINCH
OIL                                                              - 1 TBLSP[OPTIONAL.........I DIDNT ADD]

METHOD:

1. CLEAN AND CUT 2-3 LONG SLITS ON EACH CHICKEN PIECE.
2. APPLY SALT,TURMERIC PDR AND LEMON JUICE ON CHICKEN AND KEEP FOR 15 MIN
3. MAKE A MARINADE WITH REST PDRS AND MIX WITH YOGHURT.ADD SALT ALSO.
4. APPLY ALL OVER CHICKEN AND KEEOP FOR ATLEAST 6 HRS
5. PRE HEAT OVEN TO 425 DEGREE FAREN HEIT
6. BAKE FOR 20-30 MIN UNTIL CHICKEN IS TENDER
7. SERVE HOT

8. ENJOY............................. 

MALASIAN PARATHA aka MADAKKICHUTTA CHAPATHI

                          Madakkichutta chapathi literally means turned and rolled chapathi...........it is almost similiar in taste to kerala poratta only difference is in the layers..........................every one in my family loves this chapathi..............only thing is they want it straight from the tawa.......it also tastes more when served hot...........so try this and enjoy.................

INGREDIENTS:

WHOLE WHEAT FLOUR              -1 CUP
MAIDA                                            -1/2 CUP
SALT TO TASTE
WATER TO MAKE A SMOOTH DOUGH
GHEE

METHOD:

KNEAD ALL INGREDIENTS EXCEPT GHEE TO MAKE A SMOOTH DOUGH.KEEP IT ASIDE FOR 15 MIN.TAKE A BIG SIZE BALL AND ROLL INTO A ROUND CHAPATHI.APPLY SOME GHEE ABOVE IT.SPRINKLE LITTLE MAIDA ON TOP OF IT.

NOW ROLL ONE END TO THE CENTRE............

NOW ROLL OTHER END AND COVER THE FIRST ROLLED END..........

AGAIN ROLL BOTH ENDS AND MAKE IT A SQUARE.................

NOW REPEAT THIS PROCEDURE AND MAKE SQUARES UNTIL ALL DOUGH IS FINISHED..............KEEP IT ASIDE FOR 15 MIN OR MORE...........REMEMBER TO KEEP IT COVERED.DONT LET THE DOUGH DRY UP....................
NOW TAKE EACH SQUARE AND ROLL IT INTO A BIG SQUARE CHAPATHI...........

 FRY ON A TAWA TILL BOTH SIDES ARE COOKED...........APPLY LITTLE GHEE........SERVE HOT AND ENJOY WITH ANY VEG OR NON VEG CURRY..................I SERVED WITH SCHEZUAN BEEF THE RECIPE OF WHICH I WILL POST LATER.....................

NUTELLA SWISS ROLL

                                    My cutie pie likes swiss roll very much..........everytime we go 4 the grocery shopping he will always pick his swiss rolls.............so i thought why not try some at home........this was the first i made it and thank god it came nice...................so try this easy recipe for ur kids nd enjoy...............


INGREDIENTS

SELF RAISING FLOUR                                  -1/4 CUP
CASTOR SUGAR                                            -1/4 CUP
EGGS[SEPEARTED]                                        -3
CASTOR SUGAR FOR DUSTING
NUTELLA                                                        -5 TBLSP

METHOD:

1. WHISK EGG YOLK AND SUGAR FOR 10 MIN UNTIL CREAMY
2. FOLD IN FLOUR
3. IN A SEPERATE VESSEL WHISK EGG WHITE UNTIL FLUFFY AND THE MIX TRAILS OFF THE WHISK IN RIBBONS.MIX THIS WITH FLOUR MIXTURE.
4. SPOON INTO A GREASED AND LINED SWISS ROLL PAN
5. BAKE IN A PREHEATED OVEN AT 200C UNTIL WELL RISEN AND FIRM TO TOUCH
6. SPRINKLE A CLEAN KITCHEN TOWEL WITH CASTOR SUGAR AND INVERT CAKE TO TOWEL\
7. REMOVE LINING PAPER
8. ROLL CAKE FROM SHORTER SIDE AND LEAVE TO COOL
9. WHEN COOL UNWRAP IT AND SPREAD WITH NUTELLA
10. SERVE SPRINKLED WITH CASTOR SUGAR
11. ENJOY......................

STRAWBERRY CAKE

                                         This cake was actually made without any preparations..........i was actually searching the freezer for some chicken and accidentally a bag of frozen strawberries came to my notice.......actually i had bought it long back and completely 4gotten about it.............so i thought why not make use of it and completly 4got my chicken and went with my mind to make this cake........this was a lovely treat after my fever and we enjoyed it.................
so try and enjoy......................

INGREDIENTS:


ALL PURPOSE FLOUR                 -1 CUP
CASTOR SUGAR                           -1 CUP
BUTTER                                          -3/4 CUP
EGGS                                               -3
BAKING PDR                                  - 1TSP
STRAWBERRIES[PUREED]            -1 CUP
  

METHOD:

1. PREHEAT OVEN TO 180
2. SIFT THE FLOUR WITH BAKING PDR 3 TIMES AND KEEP ASIDE
3. BEAT BUTTER AND SUGAR TILL CREAMY
4. TO THIS ADD EGGS ONE BY ONE AND BEAT TILL CREAMY
5. TO THIS MIX FLOUR MIX WITH A SPOON .DO NOT BEAT
6. ADD PUREED STRAWERRIES TO THIS AND MIX WELL
7. GREASE A BAKING DISH WITH COOKING SPRAY
8. TRANSFER THE CAKE BATTER TO THE BAKING DISH
9. BAKE AT 180C FOR 30 MIN OR UNTIL A SKEWER INSETED COMES CLEAN

FOR DECORATION:

I USED LITTLE WHIPPED CREAM AND STRAWBERRIES ON TOP OF CAKE TO DECORATE...........YOU CAN DECORATE AS YOU LIKE OR EAT IT AS SUCH................





SENDING THIS TO COOKING WITH FRUITS BY TASTE BUDS....................

ALSO SENDING THIS TO VEGGIE OR FRUIT OF THE MONTH STRAWBERRY

INDIAN CHINESE COOKING TIPS

                            Hello everyone...............thankx all for ur loving comments enquiring about my health............im o.k nw...........so today its not a cooking post...........i want to share with all of you some chinese cooking tips which i read from a cooking book by rakesh puri.............hope this will be very useful for all of you........................

1. SAUTE VEGGIES AND MEAT ON HIGH HEAT.
2. ALWAYS ADD HOT STOCK
3. CHECK SEASONING BEFORE ADDING SALT AS THE STOCK,SOYA SAUCE AND OYSTER SAUCE HAVE A HIGH CONTENT OF SALT IN IT.
4. GARLIC SHOULD BE FINELY CHOPPED IN A FOOD PROCESSOR UNLESS SPECIFIED OTHERWISE.
5. FOR FRIED RICE,RICE SHOULD BE BOILED BEFORE HAND AND REFRIGERATED FOR 3-4 HRS OR PREFERABLY OVERNIGHT.
6. CHINESE FOOD IS BEST SERVED HOT FROM THE WOK,IT LOSES ITS TASTE AND TEXTURE WHEN IT IS REHEATED.
7. ALL PREPARATIONS AND CHOPPING SHOULD BE DONE BEFORE YOU TURN ON THE HEAT.IT IS ADVISABLE TO MEASURE THE REQUIRED QTY OF SAUCES IN A BOWL BEFORE HAND
8. WHEN SAUTING VEGGIES ADD THE HARD ONRS FIRST ,FOLLOWED BY SOFT ONES. ADD LEAFY VEGGIES LAST AND REMOVE IMMEDIATELY.
9. SAUTING IS DONE IN A WOK THAT MUST BE HEATED BEFORE YOU POUR IN OIL.SWIRL OIL AROUND THE WOK TO COAT ALL SIDES.
10. FRESH STOCK MAYBE MADE AND REFRIGERATED OR ALTERNATIVELY YOU MAY USE READYMADE STOCK CUBES AVAILABLE IN MARKET.1 CUBE MAY BE USED IN 1/2 CUP WATER.

HOPE THESE TIPS WERE USEFUL.........CHECK OUT MY DESI CHINESE RECIPES BELOW...................

CHINESE RECIPES

STIR FRIED CHICKEN WITH BELL PEPPER

STIR FRIED NOODLES

SCHEZUAN SAUCE

CHICKEN FRIED RICE

CHILLY CHICKEN

MELTING MOMENTS

                            Melting moments............it was the name that first attracted me towards this cookie.......one day i was browsing through RIAS COLLCTION one of my favourite baking blogs..........then i came across the recipe and instantly fell in luv with this................as the name suggests this cookies sure melts in your mouth.............try and enjoy..........actually iwas sick with fever 2day nd was in bed till nw............but nw im little better and thought i would share something that doesnt requires much typing............so here comes the recipe

METHOD:

CLICK THE LINK BELOW TO VIEW RIAS COLLECTION MELTING MOMEMTS

MELTING MOMENTS


TRY THIS...............

SWEET IDILY FOR KIDS

                                      

                                                               Today also iam posting a recycled item.........i mean made with left overs.............when yesterdays idily roast was for adults [me nd dh]this sweet idily is for sonny boy..........this is easy to make and kids will love it in their lunch box...............
try this and enjoy................


INGREDIENTS:


IDILY                            -4[CUT INTO CUBES]
BUTTER                        -2 TBLSPN
SUGAR                          -2 TSP
SPRINKLES[OPTIONAL]

METHOD:

HEAT BUTTER IN A NONSTICK PAN.
ADD SUGAR ND STIR FOR 10 SEC
ADD THE IDILY CUBES AND SAUTE FOR 2 MIN
TRANSFER TO SERVING DISH
GARNISH WITH COLOURED SPRINKLES OR U CAN ADD NUTS IF  U WANT.............................

sending this to any one can cook by ayeesha of taste of pearl city............

IDILY ROAST

                                        Making use of left overs are something we ladies are good at...............actually it is a craft.................everyone have their own versions of left over dishes...............my MIL often makes this idily roast with the left over idilies from breakfast..............hubby dear loves this so much.........eventhough sonny boy is not so keen on this as this is little spicy............but for him i make SWEET IDILY the recipe of which i will post later.............this is a very good lunch box item also.............
so try this and enjoy..................................


INGREDIENTS:

LEFT OVER IDILY          -6 CUT INTO CUBES
ONION CHOPPED          -1
GIN-GAR PASTE             -1 TBLSP
TOMATO CHOPPED       -1
GREEN CHILLY               -2
TURMERIC PDR               -1/2 TSP
SAMBAR PDR                   -1 TSP
MUSTARD SEEDS             -1 TSP
URAD DAL                         -1TSP
OIL                                       -1/2 TBLSP
CURRY LEAVES
CORIANDER LEAVES
SALT TO TASTE

METHOD:

1. HEAT LITTLE OIL IN A KADAI AND ADD MUSTARD SEEDS
2. AFTER IT SPLUTTER ADD URAD DAL AND CURRY LEAVES
3. AFTER 10 SEC SAUTE ONIONS,GING-GAR PASTE,GREEN CHILLIES FOR 5 MIN OR TILL RAW SMELL GOES
4. THEN SAUTE TOMATOES TILL OIL OOZES OUT
5. ADD TURMERC ,SALT AND SAMBAR PDR AND SAUTE FOR 30 SEC
6. ADD LITTLE WATER AND LET MASALAS GET COOKED
7. ADD THE IDILY CUT INTO CUBES TO THIS
8. MIX FOR 5 MIN
9. CLOSE LID OF KADAI AND KEEP IN LOW FLAME FOR 5 MIN
10. TRANSFER TO A SEVING PLATE AND GARNISH VTH CORIANDER LEAVES
11. ENJOY...................

MEEN PATHIRI [STUFFED RICE PANCAKES]

                                          Meen pathiri aka stuffed rice pancake is a famous dish from the malabar side of kerala...........eventhough iam not from that side my mom makes all these dishes.........i learned this from her.................i will not say that this is a super easy dish to make..........but one thing i can say its worth trying.................every one will luv it...............here i have used fish filling................but u can try filling of ur choice.............but fish tastes the best.................
so try this and enjoy..........................


INGREDIENTS:

1.  RICE FLOUR                                               -2 CUP  
2.  WATER                                                         -3CUP  
3.  CUMIN SEEDS                                            -1/4 TSP
4.  SHALLOTS                                                   - 5           
5.  GRATED COCONUT                   -               - 1CUP     
6.  SALT                                                                   -3/4 TSP



GRING INGREDIENTS FROM 3-6 IN A GRINDER..........BOIL WATER AND ADD SALT....THEN ADD RICE FLOUR AND GROUND PASTE.........REMOVE FROM HEAT ANDKNEAD TO A SMOOTH DOUGH..........KEEP COVERED.....THIS IS THE PANCAKE MIX...............



FOR FILLING:

1.  ANY FISH FILLETS                        -1/2 KG
    RED CHILLY PDR                           -2 TBLSPN
   TURMERIC PDR                              -1/2 TSP
   SALT                                                   -TO TASTE
   OIL                                                       -2 TBLSP


MIX ALL INGREDIENTS EXCEPT OIL IN FISH AND KEEP ASIDE FOR 5 MIN.....THEN FRY IT AND SHRED INTO PIECES..........KEEP IT ASIDE..........




2.  ONION                                               - 2 SLICED
GINGER- GARLIC PASTE                   -2 TBLSPN
GREEN CHILLY                                     -2 CHOPPED
RED CHILLY PDR                                  -1 TSP
CORIANDER PDR                                  -2 TSP
GARAM MASALA PDR                         -1 TSP
TOMATO SLICED                                   -1
CORIANDER LEAVES                            -FOR GARNISHING
SALT                                                           -TO TASTE
OIL                                                              - TBLSP


METHOD:


HEAT OIL IN A WOK...........
SAUTE ONIONS,GINGER-GARLIC PASTE AND GREEN CHILLIES FOR 5-10 MIN
THEN ADD ALL DRY PDRS TO THIS AND SAUTE FOR 30 SEC
THEN ADD CHOPPED TOMATOES AND SAUTE TILL OIL OOZES OUT
THEN ADD SHREDDED FRIED FISH,SALT AND CORIANDER LEAVES........SAUTE
FILLING IS READY


NEXT IS STUFFING
IN KERALA WE USE BANANA LEAVES FOR ROLLING THE DOUGH
HERE DUE TO UN AVAILABILITY OF THAT I USED ALUMINIUM FOIL
CUT FOIL INTO SMALL SMALL PIECES
TAKE A FOIL AND PRESS LITTLE DOUGH IN IT
ROLL IT WITH HANDS
DO THIS WITH ALL FOILS AND TILL DOUGH FINISHES
ABOVE ONE ROLLED DOUGH ADD A LITTLE STUFFING
COVER IT WITH ANOTHER ROLLED DOUGH AND REMOVE THE FOIL ABOVE IT
SEAL ENDS 
WITH THE FOIL DOWN COVER THE WHOLE STUFFED PANCAKE
DO THIS TILL ALL DOUGH AND FILLING IS FINISHED
STEAM THIS IN A STEAMER
UR MEEN PATHIRI IS READY TO SERVE

KINNATHAPPAM [RICE CAKE]

                            kinnathappam literally means cake in a plate.it may be so called becoz it is steamed in a plate..............my mom used to make kinnathappam on ramzan when i was small.at that time me and my sis used to hate it.we used to dream about all those doughnuts,muffins etc which were rare at that time.........but now when we are in the middle of all these things i luv to have my moms sweet kinnathappams................now i make this in the evenings and think of my mom..........iluv u mummy.................
there are many versions of kinnathappam..........this is how it is made in our home.typical thrissur[a district in kerala]style kinnathappam................
so this kinnathappam is for all those who miss their moms................oh i miss her so much............try this and enjoy.....................


INGREDIENTS:

ROASTED RICE FLOUR                      -2 CUP
JAGGERY                                              -1 CUP MELTED IN 2 TBLSPN WATER
COCONUT SCRAPPED                         -1/2 CUP
JEERA                                                    -1/2 TSP
SHALLOTS                                             -2-3
cardamom pdr                                          -a pinch
CASHEW NUTS                                      -FOR GARNISHING
GHEE                                                     -2 TSP


METHOD:

IN A MIXIE GRIND TOGETHER RICE FLOUR,JAGGERY,COCONUT,SHALLOTS,cardamom AND JEERA.MAKE A BATTER OF IDILY BATTER CONSISTENCY.IF U WANT ADD LITTLE WATER.GREASE A PLATE WITH GHEE.ADD THE BATTER TO THIS.ADD CHOPPED CASHEWS AND STEAM IN A STEAMER TILL A SKEWER INSETED COMES CLEAN...........enjoy

SENDING THIS TO THE SERIES ANY ONE CAN COOK....................

MALTASERS CHOCOLATE CAKE

                                                        Cakes are something i always like to make and eat.............after coming to doha i had been mad about baking and used to bake a cake a day..............but at that time i had not started this blog and so didnt take any photos..............but as iam on dieting now i have taken a resolution that i will only bake on special occasions.this cake i made for one of my cousins son.........he s the same age as my cutie pie and liked chocolate cake very much.i decorated this cake with maltasers and some jelly candies.........so try this easy recipe and enjoy....................


INGREDIENTS:

ALL PURPOSE FLOUR                         -1 CUP
CASTOR SUGAR                                   -1 CUP
BUTTER                                                  -3/4 CUP
EGGS                                                       -3
BAKING PDR                                          -1/2 TBLSPN
COCOA PDR                                            -1/2 CUP
VANILLA ESSENCE                                -1/2 TSP

FOR CHOCOLATE GANACHE:

DARK COOKING CHOCOLATE       -1 CUP
WHIPPING CREAM                             -1 CUP

FOR DECORATION:
MALTASERS                     -2 PKT
JELLY CANDIES                -2 PKT
COLOURED SPRINKLES

METHOD:
PREHEAT OVEN TO 180C.SIFT TOGETHER ALL PURPOSE FLOUR,BAKING PDR AND COCOA PDR 3 TIMES AND KEEP ASIDE.
BEAT BUTTER KEPT AT ROOM TEMPERATURE AND SUGAR TILL CREAMY USING AN ELECTRIC BEATER
ADD EGGS ONE BY ONE AND BEAT
ADD THE SIFTED INGREDIENTS AND VANILLA AND MIX WITH A WOODEN SPOON.DO NOT BEAT.TRANSFER THIS TO A GREASED BAKING PAN AND BAKE AT 180 C FOR 30.40 MIN.OR UNTIL A SKEWER INSERTED COMES CLEAN.............ALLOW IT TO COOL........
MEANWHILE PREPARE THE CHOCOLATE GANACHE...........MELT CHOCOLATE IN MICROWAVE AND ADD WHIPPED CREAM TO THIS..............WHEN THE CAKE IS COOLED POUR THIS OVER THE CAKE................DECORATE WITH YOUR OWN IDEAS............

sending this to delicious dessrts bywhats cooking today.................

also sending to priyas western desserts event

                         also sending to champasbake off event                                                                                                                                                        

AVACADO PUDDING

                                      Week end is over today........dh and jr's'are gloomy coz tomorrow both have to go to office and school respectively..............
so i thought i would make something sweet to boost their mood................
so i made this super easy and yummy avacado pudding...........both of them are happy and have forgotten about their work tomorrow........
so here comes the recipe..........
try and enjoy.............

INGREDIENTS:

MILK                                                        -500 ML
AVACADO                                               -2\
CONDENSED MILK                                -1 TIN
GELATIN                                                   -1 1/2 TBLSP
HOT WATER                                              -4 TBLSPN

METHOD:

1. IN A MIXIE MIX TOGETHER MILK, AVACADO AND CONDENSED MILK
2. DISSOLVE GELATIN IN 4 TBLSPN HOT WATER AND MELT IT BY DOUBLE BOILING
3. ADD THIS TO AVACADO MIX WITH CONSTANT STIRRING
4. TRANSFER TO A SERVING BOWL
5. SET IN FREEZER:{IF U WANT IMMEDIATELY}FOR 2 HRS
6. I USED READY MADE CARAMEL SAUCE TO GARNISH THIS............

CHILLY CHICKEN******my version

                            

                                                                               Chilly chicken is one of the dishes that comes like a regular visitor in my house..............everytime we go to restaurants and have chilly chicken the taste would be different.the taste at one place will be completely different from taste at other place.................when i searched for an indian version of chinese chilly chicken i got many recipes.............this recipe is the one that has never failed me...............actually i made this chilly chicken as an accompainment for yesterdays fried rice................
this tastes best when served with fried rice,noodles and even kerala poratta................
so try this and enjoy..........................


INGREDIENTS:

CHICKEN                       -1/2 KG BONELESS CUT INTO SMALL PIECES
OIL                                   - FOR FRYING

FOR MARINATION:

PLAIN FLOUR                   -2 TBLSPN
CORNFLOUR                     -1 TBLSPN
EGG                                      -1[OPTIONAL]
SOYA SAUCE                      -1 TBLSPN
PEPPER PDR                         -1 TSP
AJINO MOTTO                     -1 PINCH[OPTIONAL
GINGER GARLIC PST          -1 TSP
SALT                                       -TO TASTE

FOR SAUCE:

ONION CUT INTO CUBES          -2
GARLIC CHOPPED                        -4
GINGER CHOPPED                        -1 SMALL PIECE
CAPSICUM                                      -1
CELERY                                            -2 TBLSPN
SPRING ONION                                -1 TBLSPN
PEPPER PDR                                       -1/2 TBLSPN
CORN FLOUR                                    -1T BLSPN MIXED IN 1 CUP WATER
SOYA SAUCE                                     -2 TBLSPN
TOMATO SAUCE                                -2 TBLSPN
CHILLY SAUCE                                   -1 TBLSPN
OIL                                                         -1 TBLSPN
SALT                                                       -TO TASTE
RED COLOUR[OPTIONAL]                     -A PINCH

METHOD:

1. MARINATE CHICHEN WITH INGREDIENTS FOR MARINATION AND KEEP ASIDE FOR 1 HR
2. HEAT OIL IN A FRYING PAN AND FRY CHICKEN PIECES
3. DRAIN AND KEEP ASIDE
4. IN AWOK ADD OIL AND SAUTE CHOPPED GARLIC AND GINGER
5. ADD ONIONS AND SAUTE
6. NO NEED TO TURN GOLDEN BROWN
7. WHEN IT SLIGHTLY CHANGES COLOUR ADD CAPSICUM
8. ADD CHOPPED CELERY AND SPRING ONIONS
9. ADD ALL SAUCES
10. ADD PEPPER PDR
11. ADD LITTLE WATER AND COOK FOR 5 MIN
12. ADD COLOUR IF U WANT
13. WHEN SAUCE THICKENS ADD CHICKEN PIECES AND SAUTE
14. ADD CORNFLOUR  MIXED WITH WATER TO THIS AND STIR FOR 5 MIN
15. TRANSFER TO A SERVING BOWL
16. SERVE HOT GARNISHED WITH SPRING ONIONS
17. ENJOY......................