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............