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Sunday, November 28, 2010

Tandoori Chicken

Tandoori Chicken is an all time favourite delicacy particularly savored in Northern India.  The key to it's delightful taste is it's marination and grilling in a slow and steady manner. Mostly consumed during evening hours, this dish is enjoyed by young and old alike.

Serves: 2, Cooking Time: 20 minutes

Marination needs-
4 pieces-Chicken drumsticks
2 tsp Ginger paste
2 tsp Garlic paste
1 tsp Green chilly paste
1/2 cup Yogurt (hung for 1/2 hour)
1 tsp Red chilly powder
1 tsp Garam Masala
1 pinch Food color (red)
1 tbsp Lemon juice
Salt as required
Pepper as required
Refind oil for basting

Little butter *

For Garnishing-
Few lettuce leaves
Few onion rings
Few lemon wedges
1 tsp Chaat masala

Clean the chicken drumsticks and make slits diagonally to penetrate the marinade. Mix all the marinate ingredients (except butter)* to make a smooth batter. Marinate and refrigerate it for 7-8 hours. 
Pre-heat the oven for 250 Degree Celsius. Line a baking tray with aluminium foil and grease the sheet with oil. Arrange the chicken on the tray and  grill them for about 10 minutes on one side. Then rub butter on drumsticks (this will keep the roast moist) and grill them again for 10 minutes. Remove the chicken from oven, place them on lettuce leaves. Serve them with Pudina /Mint chutney, onion rings and lemon wedges. Sprinkle some chaat masala.

           Submitting this wonderful starter to Dr. Sameena's Chicken Recipe Event  
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Tuesday, November 23, 2010

Doi Boda/ Dahi Vada/ Dahi Bhalla- A very famous North Indian Chaat

This post goes to my dear friend Pari's 'Only Chaat Event at Foodelicious'     

Serves: 6-8, Preparation time: 30 minutes

For Vadas/ Bhalla
2 cups Urad dal
10-12 Cashews
1 tsp Ginger (finely chopped)
2 Green chillies (finely chopped)
Pinch of hing (asafoetida)
Salt to taste
Oil for deep frying

For Curd/ Dahi
3-4 cups Curd (fresh)
1-2 tsp Jeera powder (fresh roasted and then powdered)
Red chilly powder as per your taste
1 tsp Sugar

Wash and Soak Urad Dal in a large bowl overnight.Grind it into smooth paste. Add salt and further grind it into smooth paste. While grinding you may add little water. Do remember that vada batter should not be much watery & be a little coarse.
Then add chopped ginger, broken cashews, hing, finely chopped green chilies and mix well with a spoon .

Heat oil on a medium flame for deep frying the vadas. With the help of spoon or with your hand whichever is convenient drop the batter into the hot oil. After that be patient by not putting more than 4-5 vadas at one go in the hot oil or the vadas may stick close to each other. Boil salted water in another burner. And once your first batch of vadas turn golden brown take them out and dip them into the salted water. Repeat the same procedure with the remaining water and simultaneously squeeze out the extra water from the fried vadas which were dipped in water earlier. Try not to disturb the round shapes of the vadas while squeezing.


Mix curd with salt, black salt , red chili powder, sugar and jeera powder. Add a little bit of water to make it smoother and thinner.

In a serving tray pour curd mixture and arrange the number of vadas that you want to serve. In case you want to increase the no. of vadas pour curd into them after you have selected the vadas. Now pour tamarind and green chutney into them . Sprinkle chat masala, jeera powder, red chili powder ,black salt and green chutney . Decorate the upper layer with chopped coriander and sev over them. Keep this serving tray in the refrigerator for som time. This tastes best when served cold. 

Imli Chutney
200gms tarmarind
300 gms of Jaggery or Sugar
1 tsp of salt.
1 tsp of Red Chili Powder
2 tsp of roasted cumin powder
1/2 tsp of freshly ground black pepper
Pinch of Hing
1/4 tsp of Saunth ( Dry Ginger) 

Soak Tarmarind for 1/2 hour in water. Mix and stain it. Now mix sugar, salt red chili , saufh powder with tarmarind water. Heat this jaggery water on medium flame. Boil it and chutney should become semi thick. Turn off the flame and add roasted jeera and black pepper into it. Wait till it cools down. This chutney can be stored in fridge and be consumed for many days.

Green Chutney

1/2 Bunch of Coriander leavs
1/2 Bunch of Pudina leavs
4-5 Green chillies
1 tea spoon of lemon juice
Salt to taste

Wash & chop Coriander and Pudina leavs. Put all the contents in a mixture and make a fine paste. Keep aside.


read more.. "Doi Boda/ Dahi Vada/ Dahi Bhalla- A very famous North Indian Chaat"

Monday, November 15, 2010

Tutti Frutti Cake | Christmas Cake Recipes

Serves: 6 people, Baking Time: 40-45 minutes

1/2 cup unsalted Butter
2 cups all purpose Flour
1/2 tsp Baking soda
1 tsp Baking powder
Pinch of salt
2 Eggs
2 tsp Vanilla extract1 cup Tutti-frutti (dusted with all purpose flour)
1 cup +3 tsp Sugar
1/2 cup Milk
2 tsp All purpose flour & 2 tsp butter for greasing the pan

Pre-heat the oven at 180 Degree C. Grease and flour a loaf pan. Sift together the flour, baking soda, baking powder and salt. In a large bowl, combine butter and sugar till the batter becomes light and fluffy. Now add one egg at a time and combine well. Keep adding flour and milk alternatively. Add vanilla essence in between.      
                Fold in dusted tutti-frutti and mix gently. Pour the batter in greased pan. With the help of spatula spread it evenly in the pan. Bake this for 35-40 minutes until a tooth pick inserted comes out clean. Let the pan cool down and then turn onto a wire rack to cool completely. Slice and serve with tea.

read more.. "Tutti Frutti Cake | Christmas Cake Recipes"

Friday, November 12, 2010

Kala Chana Curry Recipe (Black Chickpeas Gravy)


Throughout most part of my life I have lived in North India where dishes like Kala Chana Curry was always very popular along with Black Chole and Punjabi Choley. The way I prepare Black Chole is also Satvik Ahaar as it doesn't have onion, garlic or even tomatoes. Kala Channa or Black Chikpeas are not only a good source of protein and also could be prepared as fulfilling dish easy to prepare. It's also a fact that Kala chana masala gravy could be had with Luchi, Bhatures, Peas Pulao or Chapatis. Because it has tomatoes in it, little sourness makes the dish very tasty. During my Delhi days during weekends we used to head towards to Sector 14 Om sweets shop to enjoy Kala Chana Curry with Peas Pulao. Even now we scout for street joints here and thankfully have found some nice places which serve delightful Kala Chana masala with Bhatures. 

Serves: 4, Cooking time: 45-50 minutes

While Boiling Chana:
2 cups Kala chana (black chickpeas)
2 Cloves
1" inch Cinnamon 
2 Black cardamom
1 Bay leaf
Salt to taste
Baking Soda (small pinch)

For Gravy:
2 Onions
1 tbsp combined of Ginger-garlic-green chilli paste
1/2 tsp Sugar
1-2 Green chili, chopped
2 medium sized Tomatoes
1 1/2 Coriander powder
1/2  Kashmiri Red Chilli powder
1/2 tsp Garam masala powder
2 tbsp Oil
Chopped coriander

Wash and soak kala chana in enough water for overnight. Add a pinch of baking soda to it. Drain out the water and transfer the cooked chana to a pressure cooker. Add 3 cups of water, salt, cardamom, bay leaf, cloves and cinnamon. Close lid and keep the flame on high till the pressure builds up, after that you can reduce the flame to low and cook for another 20-25 minutes till cooked and lightly soft. Separate the boiled chana and water with a help of big strainer. Keep aside.

Take a heavy bottom kadhai and heat 2 tbsp oil. Add sugar and when it leaves red color, add onions and fry till they become light brown. Add ginger-garlic paste and green chilies. Stir fry for a minute. If the masala is sticking to the bottom then add 1-2 tsp of kala chana water. Add coriander and red chilly powder and stir fry for a second. 

Add the cooked chana and mix well. Next add tomatoes and fry till it leaves oil. Add Kala chana boiled water,now which you had saved and sprinkle some garam masala powder.

Pressure cook this for another 5-10 minutes, this will allow the spices to mix well and thicken the gravy. Allow it to cool. Once cooled, open the lid and add chopped coriander leaves. Transfer this gravy to serving bowl and serve hot with naan or chapati.

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Monday, November 8, 2010

Kadhai Paneer

Serves: 4, Cooking Time: 30-40 minutes

250 gms Cottage cheese (paneer)
1 Capsicum
3 Onions
1" inch Ginger (thinly sliced)
1" inch Ginger (to be paste)
3 Green chillies
7-8 Garlic cloves
1 tsp Red chilli powder
1 tsp Dhaniya powder
1 tsp Garam masala powder
1/2 tsp Turmeric powder
3-4 Tomatoes
1 tsp Dry Fenugreek leaves
1 1/4 tsp Salt
1/2 fresh Cream
Oil as required
1/4 cup Water
1/4 cup Coriander leaves (chopped and optional)

Cut paneer pieces into thick long rectangular shapes. Sprinkle salt, turmeric powder and fry paneer pieces lightly (frying paneer pieces for too long will make them rubber-like and hard). Put the fried paneer in warm water.
De-seed capsicum, cut them into thin long slice and keep aside. Make a paste of ginger-garlic-green chilly, keep aside. In a large pot, boil tomatoes (with enough water) in sim for 10 minutes. Turn off the heat and peel the outer skin of the tomatoes. Cut out the stem and remove the seeds. By using a blender make a thick paste out of this, keep it aside. 
Out of two onions, make a paste of one onion and slice the other one into thin and long stripes. Heat oil in a pan, add onion paste and fry till light brown. Add ginger-garlic-chilly paste. Stir fry for a minute. Add all dry masalas, except garam masala and kasoori methi. Then add tomato puree and fry till it leaves oil. Add chopped onion, sliced ginger and capsicum, mix well. Stir fry for 5 minutes. Add paneer, kasoori methi and garam masala. Finally add 1/4 cup water and cover the pan with a lid. Keep it on low flame for 5-6 minutes. Add cream to the gravy and cook for another minutes. Switch off the flame and serve hot with chopped coriander on top (optional).

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Tuesday, November 2, 2010

Methi Mathri/ Mathi

Mathri is a great and easy snack to munch any time of the day. Moreover, adding methi to this makes it more flavoured.

Yields: 25-27, Preparation Time: 10 minutes, Cooking Time: 30 minutes

2 cups all purpose Flour
1tbsp dry Fenugreek leaves
1/2 cup Semolina (sooji)
1 tbsp Rice flour
2 tbsp Oil to knead the dough
1/2 tsp Carrom seeds (ajwain)
Salt to taste
Oil for frying

In a large bowl sieve all purpose flour. Add salt, rice flour, semolina, ajwain, kasuri methi and mix well.
Add oil and water to knead a little stiff dough. Wrap the dough with a damp cloth to retain the moisture and keep it aside for 1/2 hr.
Divide the dough into equal parts and with the help of fingertips, press them to roll out into tiny puris. Now prick the puris with a fork. Deep fry the mathris on medium flame. Keep flipping them regularly for frying evenly. Place them on an absorbent paper. Cool completely and store in an air tight container. 

User comments & tips:
Pricking the puris gently with a fork, before frying, will ensure that the mathris do not pop like puris. 


read more.. "Methi Mathri/ Mathi"