RESHMI KEBAB

                                                   Kebabs are always my weakness................and  it is actually an easy dinner to prepare..........only thing is marination that is to be done before 4-6 hrs.................this is a super easy kebab recipe in a creamy mint sauce...............i got this recipe from the site SHOW ME THE CURRY.............it is one of my fav sites with so many delicious recipes................i made this with little improvisations from my side...............try this and enjoy............

INGREDIENTS:

BONELESS CHICKEN PIECES             -1/2 KG
HEAVY CREAM                                       -1/4 CUP
CURD                                                       -1/4 CUP
GINGER-GARLIC PASTE                       -1 TBLSPN
GROUND MINT LEAVES                        - 1TBLSPN
GROUND CORIANDER LEAVES            -1 TBLSPN
GROUND GREEN CHILLIES                  -1 TBLSPN
GARAM MASALA PDR                             -1/2 TSPN
SALT TO TASTE


METHOD:

1. CUT CHICKEN INTO BIT SIZE PIECES
2.  MIX ALL THE OTHER INGREDIENTS AND MARINATE CHICKEN IN THIS FOR ATLEAST 4-6 HRS
3. LINE A BAKING TRAY WITH FOIL AND PUT CHICKEN PIECES IN IT
4. GRILL IN MAXIMUM HEAT FOR 10 MIN
5. TURN THE CHICKEN PIECES AND GRILL ON OTHER SIDE FOR 8-10 MIN
6. SERVE HOT AND ENJOY................

BROCCOLI BHAJI

                                                                I always like to have some snacks for my afternoon tea........mostly i try easy to prepare snacks...............otherwise after the lenghthy snack preparation i wont be in a mood to make my dinner..............this snack was introduced by my neighbour and eversince then it has been a regular dish at my home...........so try this easy snack...........this is for all those who like to munch something i the afternoon..............


INGREDIENTS:

BROCCOLI                                     -1 CUP
BESAN/CHICK PEA FLOUR         -1/2 CUP
RED CHILLY PDR                           -1 TSPN
CUMIN PDR                                     - 1/2 TSPN
ASAFOETIDA/HING PDR               - A PINCH
SALT TO TASTE
WATER TO MAKE A BATTER

METHOD:

1. CUT BROCCOLI INTO FLORETS AND KEEP ASIDE
2. MAKE A THICK BATTER WITH ALL THE REST INGREDIENTS
3. HEAT OIL IN A KADAI
4. DIP THE BROCCOLI FLORETS IN THE BATTER AND DEEP FRY.
5. DRAIN IN A KITCHEN PAPER

KERALA CHICKEN FRY

                                                      However health conscious we are there are somethings that we can never say no.................this chicken fry is such a dish....................this is something that always breaks my diet .............my kiddo and dh enjoys this somuch...................so try this and enjoy.................

INGREDIENTS:

CHICKEN                           -1/2 KG CUT INTO BIG PIECES
GINGER- GARLIC PASTE - 2TBLSPN
GREEN CHILLY                  - 3-4
RED CHILLY PDR               -1TBLSPN
TURMERIC PDR                  -1/2 TSP
YOGHURT                            -3-4 TBLSPN
CORIANDER LEAVES            - LITTLE
CURRY LEAVES                    - A SPRIG
SALT TO TASTE
OIL FOR FRYING

METHOD:

1. GRIND GINGER GARLIC,GREEN CHILLY,RED CHILLY PDR,TURMERIC PDR,CORIANDER LEAVES,CURRY LEAVES,SALT AND YOGHURT IN A GRINDER TO A PASTE.
2. MARINATE THE CHICKEN WITH THIS GROUND PASTE OVER NIGHT OR FOR ATLEAST 5 HRS
3. HEAT IN OIL IN A KADAI AND DEEP FRY THE CHICKEN PIECES TILL GOLDEN BROWN ON BOTH SIDES.......
4. SERVE HOT................

MEAT PUFFS

                 Meat puffs always comes with nostalgic memories...................whenever i make this i always think of those childhood days when we used to go to bakeries and eat those puffs in the glass cupboards.................in those days i thought these were something only big chefs can make and requires great skill.................but coming abroad and seeing the readymade puff pastry sheets i now know that even kids can make it...................in this i have used a filling with beef kheema...................i also added some carrots and potatoes while making the filling so that my picky eater sonny will get to eat some veggies.......the trick always works becoz in the whole mix of masala he will never recogonize those..........all moms with picky eater kiddies should try this.............vegetarians can make their own filling by substituting beef with aloo,paneer etc.....................so try this and enjoy..................

INGREDIENTS

READYMADE PUFF PASTRY SHEETS                  - 1 PACKET
EGG                                                                            -1

FOR FILLING

BEEF KHEEMA                                                          - 1/4 KG
ONION CHOPPED                                                     - 2
GINGER GARLIC PASTE                                           - 1 TBLSPN
TOMATOES                                                                -2 CHOPPED
RED CHILLY PDR                                                       - 2 TSPN
CORIANDER PDR                                                      -3 TSP
TURMERIC PDR                                                          -1/2 TSP
CARROT GRATED                                                      -1/2
POTATO GRATED                                                       - 1/2
GREEN PEAS COOKED                                               - 1/4 CUP
GARAM MASALA PDR                                               -1 TSP
CORIANDER LEAVES
OIL TO SAUTE


METHOD

1. THAW THE PUFF SHEETS ACCORDING TO INSTRUCTIONS ON PACK
2. NOW MAKE THE MASALA
3. PRESSURE COOK BEEF KHEEMA WITH RED CHILLY PDR,CORIANDER PDR AND TURMERIC PDR TILL DONE
4. ADD OIL IN A KADAI AND SAUTE ONIONS TILL GOLDEN BROWN
5. ADD GINGER GARLIC PASTE AND SAUTE FOR 5 MIN
6. ADD TOMATOES AND SAUTE TILL THEY ARE SMASHED AND RAW SMELL GOES OFF
7. ADD GRATED CARROT AND POTATOES AND SAUTE TILL COOKED
8. ADD THE COOKED KHEEMA AND GREEN PEAS
9. ADD GARAM MASALA PDR
10. KEEP ON LOW F;LAME FOR 5 MIN
11. ADD CORIANDER LEAVES
12. THE KHEEMA MASALA IS READY

1. PREHEAT OVEN To 210 C

2. TAKE THE PASTRY SHEET AND FILL THE MASALA
3. FOLD IT TO FORM A TRIANGLE

REPEAT WITH REMAINING SHEETS

BRUSH WITH BEATEN EGG AND BAKE FOR 25 MIN OR UNTIL GOLDEN...............
ENJOY...............

CHICKEN LOLLIPOP

                                        LOLLIPOPS.......the name itself takes us back to our childhood days when we used to suck those delicious candies in different flavors and colours.......when i said to dh that iam going to make these he said it reminded him of those childhood lollipops eventhough they  have no resemblence with these.jr."s"heard the words lollipops and came running asking "what were u talking?i heard lollipops......"i said today iam making lollipops with chicken.......he was so excited because both lollipop and chicken are his favourites.........this indo-chinese dish is a very good appetizer...........try this and enjoy......kids will love this for sure.{i took this recipe from the site group recipes given by Binky67}
INGREDIENTS
chicken wings-5
eggs beaten-2
bread crubs-1 cup
oil-for frying
FOR MARINATING........
ginger-garlic paste-2tblspn
green chillies-5
soy sauce-1tblspn
vinegar-1/2 tsp
red chilly sauce-1tsp
 red colour{Optional}
METHOD
                Cut each wing into half along the movable joint end.of the 2 parts left,one part will have 2 parallel bones and other will have a single bone.remove the extra bone[smaller one] from one part of each wing.you will get 2 lollipops from each wing.
                   Now for each lollipop cut the ligaments near one end of bone so that the muscles seperate from bone.rpll these muscles over to the other end,without cutting the ligaments at that end.the uscle will thus remain hanging and can be rolled over to form a lollipop.watch the chicken lollipop video of chef sanjay thumma in VAH REH WAH for a clear video ...............
                now marinate all the chicken pieces with ingredients given for marianting and keep in fridge for atleast 2 hrs.thendip it in the beaten eggs and then in the bread crumbs.qiuck chill in freezer while the oil is heating up.this willprevent the crumbs from falling in the oil.
            deep fry in oil in medium heat until golden brown............