INDIAN CHICKEN TIKKA(CHICKEN MARINATED IN YOGURT WITH SPICES) AND GRILLED

CHICKEN TIKKA tried n tested by prem somalinga

CHICKEN TIKKA(GRILLED OR DEEP FRIED)



Chicken Tikka is a traditional and popular dish in India and all over the world. Chicken tikka is prepared with boneless chicken marinated in curd and ground spices mix and deep fried or grilled in tandoori oven or OTG. Marinating for a long time around 8 to 12 hours gives a best taste as the chicken absorbs spices well. A tasty starter served in most of the Indian restaurants, hotels and highway dhabas serving north Indian food. Highway dhabas are more famous for chicken tikka and other tandoori dishes.Try this delicious grilled Chicken tikka recipe and Enjoy Cooking!!!

Ingredients:

Boneless chicken 800 gms.
Lemon juice 2 tbsp.
Red chilly powder (kashmiri ) 1 tsp.
Red orange color (optional) Few drops
Curd/Yogurt 300 gms.
Garlic paste 2 tbsp.
Ginger paste 2 tbsp.
Garam masala powder 1 tsp.
Cumin powder ½ tsp.
Butter For basting
Salt To taste

Procedure:

1. Cut chicken into small cubes, wash nicely and apply lemon juice and salt to it
and leave it.
2. Whisk Curd/Yogurt in a bowl add remaining ingredients except butter.Mix well and add chicken pieces and marinate for about 3 - 4 hours in the refrigerator.
3. Put the chicken on to skewers and cook in moderately hot tandoor oven for about 6 to 8 minutes, baste the chicken pieces with butter and again put in to tandoor oven and cook until slightly colored and cooked.
4. Remove and serve hot sprinkled with chaat masala.

middle eastern rice and chicken biryani

Ingredients
2 ½ cups Basmati Rice soaked covered for 30 minutes
1 chicken cut into 4 pieces
½ cup refined oil
2 Onions, medium sized sliced into rings
½ cup yogurt
1 ½ cups Tomato Juice
½ tsp Cinnamon powder
½ tsp Black pepper powder
½ tsp Green cardamom powder
Salt
2 Green chillies chopped
½ tsp turmeric powder

Heat the oil in a wok; add onion rings fry until golden. Remove & cool them. Crush & mix with yogurt.
To this yogurt add the tomato juice, cinnamon powder, black pepper, green cardamom powders & salt.
In the same oil fry the chicken pieces until brown all over. Add to this the yogurt mixture & salt.
Reduce heat & cook until chicken is tender.
In another deep pan bring 6 cups of water to a boil & then add the drained rice & salt. Boil until rice is al dente. Remove & drain.
Place half the rice in a pan. Add turmeric powder & mix well. Spread the chicken pieces with the gravy onto the rice & then layer the rest of the rice. Pour 1 tbls of oil onto the rice & then cover & cook on very low heat for ½ hour.
Enjoy!!

FISH ROASTED IN GREEN PEPPERCORNS

Rina Rai

I tried this simple low fat fish roasted in green peppercorns...its spicy but delicious

fish roasted in green peppercorns

ingredients for making
.fish fillets 3 med size
.5 small onions
.9 garlic pearls
.ginger 2 inch size
..6 green chillies
.FRESH green pepper few or pepper pwdr as per taste
.lemon juice of half lemon
.few curry leaves
.salt
.coconut oil 2 tsp
.oil for shallow frying.
method.take all ingredients and make a paste.
.marinate fish in this paste atleast 1 hour
.shallow fry in a little oil and then cook over a low flame
.serve with lemons
THIS IS AN ADAPTED VERSION OF MEEN POLLICHATHU

HOME MADE IRISH CREAM LIQUER(BAILEYS)

HOMEMADE BAILEYS

Here is the homemade Baileys Irish Cream recipe for all of my friends,

1 C light cream
14 oz sweetened condensed milk
1 2/3 C Irish whiskey (I used Jameson's)
1 t instant coffee
2 T Hershey's chocolate syrup
1 t vanilla
1 t almond extract

Combine all ingredients in a blender and set on high speed for 30 seconds.
Bottle in a tightly sealed container and refrigerate. Shake before using.
Will keep for up to 2 months
add mint essence and you have mint baileys

90 sec nutella cake

90 Second Nutella Chocolate Cake(by rakhi shetty ravindran)

Remember that microwave power varies drastically. It take a little bit of trial and error to figure out the time and power to get the right cake texture. But once you figure it out, you’ll always know.

Serves 1-2

Ingredients:

1 tablespoon Nutella
1 egg, beaten
1 heaping tablespoon flour
1/2 teaspoon baking powder
1 teaspoon cocoa powder
1 tablespoon brown sugar

Directions:

Whisk together all ingredients in a bowl until well combined.
Pour the batter into two greased ramekins or one large grease microwavable bowl or mug.
Microwave on 70% power for 30 seconds. At the end of the time, check for doneness (and if it rises).
If not cooked through, add 15 seconds at a time.

SNICKERS BROWNIES

Rina Rai

SNICKERS BROWNIES

110g unsalted butter
50g dark chocolate
2 eggs
110g light brown sugar
100g golden caster sugar
...50g plain flour
1 tsp baking powder
2 snickers bars
40g dark(er) chocolate

Preheat the oven to 180C. Fairly thinly slice the snickers bars and chop up the darker chocolate. Line a 7" by 11" tray with foil or parchment. Put the butter and the broken up dark chocolate into a big heatproof bowl over a saucepan of simmering water. Stir until melted and smooth. Beat the eggs and add them to the bowl, followed by the sugars, flour and baking powder. Beat to combine. Stir in the snickers slices and dark(er) chocolate bits. Pour into the tin and smooth over. Bake in the oven for 30 minutes. Remove from the tray after 5 minutes, then wait until they are cool to slice.

plz try that recipe for best snickers brownies

MY FAVORITE FUDGE

MY FAVORITE FUDGE..............YUM
Fudge (serves 14-16)
Very sweet and extremely rich, fudge is especially popular among kids.
Ingredients:
1 tin condensed milk
2 cups sugar
250g baking margarine

Method:
Melt the margarine, add sugar and stir until the sugar has dissolved.
Add condensed milk and stir continuously until it starts boiling.
Lower the heat and stir for another 20 minutes.
Pour into a baking tray and allow to set.

BLENDER FOOD PROCESSER CUPCAKES(BANANA WITH CREAMM CHEESE ICING)

BANANA FOOD PROCESSER CUPCAKES tried n tested by rina rai

my favorite and easiest cupcake
BANANA (FOOD PROCESSOR) CUPCAKES… WITH CREAM CHEESE ICING

(Makes approx 18)

Ingredients

1 cup castor sugar
¼ cup brown sugar
1 cup mashed banana (2 bananas)
125 grams butter, melted
3 eggs
¾ cup sour cream
Instructions

Place above ingredients in food processor and process until smooth.
Add 1 ¾ cup SR flour and process until combined.
Place patty pans (paper baking cases) into muffin tin and spoon in mixture.
Bake at 175 for approx 15-18 minutes.
Remove tins from oven and cool for 5 minutes before placing cupcakes on a cooling
rack.

Cream Cheese Icing:

200 grams cream cheese
175 grams icing sugar, sieved
1 tablesp lemon juice
1 teasp vanilla essence
Slowly beat the cream cheese in a large bowl with an electric mixer until smooth and soft.
Add icing sugar, lemon juice, and vanilla - beat briskly until smooth and well combined.
Swirl the icing onto the cooled cupcakes.
Decorate as you desire!

COUNTRY APPLE PIE

Country Apple Pie. It was my first try and it turned out to be great :D

Grease the base of pie dish and dust with flour. Keep ready.
Pastry dough;
225g flour – sift into a big bowl
100g salted soft butter – add and rub into flour with fingers until mixture looks like breadcrumbs.
3 tb sp fine sugar – add and mix
1 egg - beat slightly and add
1 tb sp cream – add
Press dough into a ball, cover bowl with a damp cloth and refrigerate for about 1 hour.
Remove the rim of the springform and roll out the dough 3 mm (1/8th) thick over the base. Cut away the overlapping part then fit the rim back to the base. Make a thin roll from about half of the remaining dough and place it around the inner side of the springform. Pull the roll upwards with fingertips and press firmly to the rim making a 3 cm high edge. Prick the base with a fork several times, so that the steam can escape while baking.
Sprinkle the base with some breadcrumbs or semolina (suji) and a handful of coarsely ground walnuts. Place into the refrigerator until the filling is ready.
Filling;
1 kg apples – peel and dice
1 glass (200 ml) apple juice – add
½ lime – add
100-120 g sugar – add
1 cinnamon stick – add and bring all to boil, then simmer until the apples are soft and all juices has evaporated. Remove cinnamon stick and lime and blend.
1 tb sp vanilla custard powder – mix into the apple sauce
Cool the apple sauce before spooning it into the pie dish. Make a smooth surface with the back of the spoon.
Roll out the remaining dough, cut stripes and decorate the tart in a lattice fashion, attaching the ends firmly to the edge of the pie and brush the strips with egg white.
Preheat the oven 10 mins before baking
Bake the pie in medium hot oven for about 30 minutes or until dough turns golden brown. Keep checking

nepali meat

Nepali Bhutwa ( Dry Mutton )

1 Kg Mutton ( Pichla Raan )
1 Small Onion
1 Tablespoon Garlic Paste
1 Tablespoon Ginger Paste
1/2 Teaspoon Methi Seeds
1 Teaspoon Ajwain Seeds
3 Tablespoons Dhania Powder
1 Teaspoon Red Chili Powder
1/2 teaspoon Timur ( ground to a paste If you can get hold of this superb herb )
Salt
Whole Spice :
2-3 Black Cardamons
A Stick Of Cinnamon
A Bay Leaf
8-10 Black Pepper Corn

About 150 -175 Ml Mustard Oil ( Never can be too little oil ! )

Cut the mutton into small size pieces .

Smoke the mustard oil , add the whole spice , once they crackle throw in the methi seeds ( they will get dark in a few seconds ) and immediately the ajwain . Again immediately add the onions . When onions are almost dark brown add the mutton and salt . The salt will seal the meat and the juices within !

'Bhuno' ( wok fry ) the mutton on a medium high flame for 10-15 minutes till it changes color and gets a bit dark , bhuno well scraping the bottom and evenly cooking the mutton . Next add about 100 ml of water and cook covered over medium heat till the mutton is 90 % done.

Meanwhile mix the garlic , ginger and dhania powder in enough water to make a flowing paste . Tilt the wok to a side to get the oil to one side into which you pour the paste . Cook in this position a minute or two till paste is nearly cooked . Blend the paste back into the mutton , add the red chilli powder and timur ( if you are using ) cook covered over low heat for another 10 minutes or so till the oil separates .

This is a dry mutton dish , superb tasting .


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green indian chicken

1 Chicken ( 12 pieces ).
The Marinade :
1 Cup Curd
1 1/2 Tablespoon Ginger Paste.
2 Tablespoon Garlic Paste.
4-6 Green Chili's ( Minced )
Salt
Make gashes in the chicken and marinate the chicken for a couple of hours or overnight .

Other Ingredients:
1 Onion ( pureed ).
2 Tomatoes ( pureed ).
2 Black Cardamons.
5-7 Green Cardamons.
1 Stick Cinnamon .
1 Cup Chopped Green Dhaniya ( coriander )
1 Tablespoon Kasoori Methi


In smoking mustard oil splutter the cardamons and cinnamon stick , then add the onion paste . Cook the paste till it is golden brown then add the tomato puree and cook till oil separates .
Introduce the chicken into the masaala , cook 2-3 minutes over high heat till the chicken changes color slightly , then reduce heat and cook covered till nearly done . At this stage add the chopped dhania and the Kasoori methi , mix and covered under ' dum ' till done . You may need to add a bit of water while cooking . You want to end with a thick gravy . As usual tweak the flavors .

indian lamb chops

8 -10 Mutton / Lamb Chops made out of double ribs.

The Marinade :
2 Tablespoons Garlic Paste.
2 Tablespoons Ginger Paste .
1 Teaspoon salt.
1/2 Teaspoon Crushed Black Pepper.
2 Tablespoons Thick Curd.
1 Tablespoon Oil.

To Cook Chops In :
1 Onion Chopped.
8-10 Black Peppercorns.
1 Stick Cinnamon.
2-3 Green Cardamons.
1 Teaspoon Kasoori Methi / Dried Fenugreek Leaves.
1 Tablespoon Ghee / Clarified Butter

Marinade the chops overnight . I marinade a whole lot of chops and freeze them in batches of 6-8 , using them as needed . That takes care of the preparation time when you next need to cook them .

In a deep bottom dish heat the ghee . When smoking hot throw in the peppercorns , cardamons and cinnamon . After 30 seconds add the onions , when translucent gently toss the chops in the onion masala to coat them and then spread them on the bottom of the pan . Cook over high heat 1 minute on each side . Add 1/2 cup water , cover tightly and cook over very low heat for 45 minutes to an hour , turning the chops every 15 minutes or so. When done add the methi and mix gently . At tis stage you can adjust flavors .You should end up with chops covered in a bit of masala as shown in the picture .

The chops are super succulent and tasty . Totally effortless 

HOMEMADE STRAWBERRY JAM

HI...TRIED A LOVELY RECIPE TODAY FOR HOMEMADE STRAWBERRY JAM AS I HAD SOME DELICIOUS STRAWBERRIES IN HAND AND MY DAUGHTER JUST LOVES PEANUT BUTTER N JELLY SANDWICHES..THIS IS AN EXTREMELY SIMPLE RECIPE AND THE RESULT IS PRETTY AWESOME...IM SURE YOU LL LOVE IT..HERE GOES THE RECIPE
HOMEMADE STRAWBERRY JAM
Ingredients

135 g fresh strawberries, hulled
120 g white sugar
9 ml lemon juice
Directions
.
In a wide bowl, crush strawberries in batches until you have mashed all the strawberries. .
In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved.
Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.
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CHILLI DOGS

HI.MADE SOME YUM CHILLI DOGS TODAY ..THIS RECIPE IS REALLY EASY AND EXTREMELY TASTY........I QUARTERED THE RECIPE AS I NEEDED ONLY A FEW CHILLI DOGS!!!THEY WERE GOBBLED....

The chili recipe makes enough chili for 16-20 hot dogs, which may seem like a lot, but you're just getting a large spoonful with each dog. So, if you have fewer people to cook for, just use the leftover chili as a stand-alone-dish for later. If you're feeding more, just double the chili recipe. You'll be happy you made a big batch. A note on the hot dogs, get the best quality hot dog you can, we tend to look for kosher dogs. The hot dogs themselves only need to be grilled enough to be heated; they are already cooked when you take them out of the package.
INGREDIENTS
1/2 pound bacon, cut into small pieces
1 large onion, chopped
2 pounds ground beef
4 chopped garlic cloves
16 ounce can of tomato sauce
1 cup beef broth
2 Tbsp molasses or honey
2 Tbsp sweet paprika
1 Tbsp ground cumin
1 Tbsp chili powder
1 teaspoon cayenne (optional)
Salt
As many hot dogs as you have people to serve
Buns for the hot dogs
Chopped red onion, for garnish
Shredded cheddar (or jack) cheese, for garnish
METHOD
1 Make the chili first. Fry the bacon over medium heat until it begins to get crispy, then add the chopped onions and fry over high heat, stirring often, until they begin to brown. Add in the ground beef and stir in well. Cook this, still over high heat and stirring occasionally, until the beef is browned. This will take a few minutes. When the beef is about halfway browned, toss in the chopped garlic and mix well.
2 Once the beef is well browned, add the tomato sauce, molasses and beef broth. Add all the spices except the cayenne and stir well. Bring to a simmer and taste. Add salt or the cayenne if it needs it. You can of course add much more cayenne or chili powder if you like things really spicy, but it’s best to taste first and then add more.
3 Let the chili cook on a gentle simmer for at least 30 minutes before you start grilling the hot dogs. You can cook it several hours if you want to, adding a little more beef broth here and there if the chili gets to dry.
4 Grill your hot dogs over medium heat until they get a light char. Grill the hot dog buns briefly if you want – no more than a minute, as they will burn fast. You can also paint the buns with vegetable oil or butter before grilling if you’d like.
TIP YOU CAN TAKE THE CENTRES OF THE BUN AND STUFF SAUSAGE IN BASICALLY..
Dog goes in bun, chili goes on top, sprinkle on chopped red onion and shredded cheese, and have at it!
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MEXICAN MINCEMEAT/BEEF TACOS

HI..TRIED A REALLY TASTY MEAT TACO RECIPE FOR MY DAUGHTER TODAY.THIS ONES REALLY SIMPLE AND THE RESULTS ARE GREAT.I SUGGEST YOU BUY THE READY TACO SHELLS AS ITS REALLY CONVENIENT...THE TACOS CAN BE SERVED WITH SALSA,CHEESE SOUR CREAM AND JALAPENOS...
HERE GOES THE RECIPE
MINCEMEAT TACO RECIPE
INGREDIENTS
.2 TACO SHELLS
.300 GM MINCEMEAT
.1 HPD TABLESPOON TACO SPICE MIX(YOU GET THE READY ONE TOO)
.TOMATO SALSA STORE BOUGHT OR HOMEMADE
.SALT.
.1 TABLESPOON ONION CHOPPED
.1 TSP GARLIC CHOPPED.
.2 BIG TABLESPOONS GRATED CHEESE
METHOD
.TAKE A PAN AND ADD 1 TABLESPOON OIL(OLIVE)
.ADD ONION AND GARLIC AND COOK
.NOW ADD ALL THE MINCE MEAT AND COOK AND BREAK TILL ITS BROWNISH.
.ADD TACO SPICE AND COOK
.NOW ADD A LITTLE WATER AND COOK TILL SOFT TENDER.ADD 1 HPD TABLESPOON SALSA AND COOK.
.CHECK FOR SPICE AND IF YOU FEEL ITS LESS,ADD 1 TSP MORE
.LET THE MEAT GET A NICE FLAVOUR AND SEASON WITH SALT.
.TAKE TACO SHELL AND FILL WITH MINCEMEAT.TOP WITH SALSA AND GRATED CHEESE.
.WARM FOR A BIT IN HOT OVEN OR A MICRO TILL CHEESE MELTS.
.SERVE WITH SALSA,SOUR CREAM AND CHEESE.

TACO SEASONING POWDER

1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons toasted ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
1 tsp castor sugar
Directions

In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.
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