CHICKEN DRY ROAST BY REKHA SANAL

SPICY CHICKEN RECIPE THAT GOES WELL WITH ROTI OR NAAN...!!!

CHICKEN DRY ROAST

Chicken Dry Roast Recipe

Ingredients

Chicken – cut into medium sized pieces

For Marination

chilli powder – ½ spoon

Pepper Powder – ½ spoon

Turmeric powder – ¼ spoon

ginger & garlic – 1 spoon each

Salt

For Masala

shallots – 8-10

Onion – 2 medium, sliced finely

ginger & garlic – 1 spoon each

Chilli powder – 1½ spoon

Pepper powder – ½ spoon

Coriander powder – ½ spoon

Turmeric powder – ¼ spoon

Fennel powder – ½ spoon

Garam Masala – ½ spoon

Meat masala – 1 spoon

Tomato – 1 sliced

Potato – 1 cut into wedges

Water – as needed

Salt

Coconut oil

Curry leaves

Procedure :

In a bowl, mix all masalas with chicken and keep the chicken for marination and set aside for atleast half an hour.

In a kadai, put oil and when it heatens up, add shallots and fry for 1-2 mins. when color changes add sliced onion. now fry shallots and onions till golden brown. see that it dont get burnt.now add ginger and garlic and saute till raw smell goes. add all masala powders and mix well and nice aroma comes. 

Now add tomatoes and salt. once tomatoes are soft, add potato wedges and marinated chicken.mix well and add water if needed only. if its too dry add half a cup of water, reduce flame and slow cook till chicken is done. chicken pieces will be well coated in the masala once it is cooked. you may add a spoon of coconut oil before switching off flame. Garnish with curry leaves.

NB: You may boil the potato wedges and fry till golden brown and garnish the chicken instead of adding directly. Chicken is already marinated with salt so when you add in onion+tomato dry gravy see to it that curry doesnt turn salty. in that case add salt only after marinated chicken is mixed well and you have added water

PEANUT MACROONS BY SANDHYA KINI MAYENKAR

TRY OUT PEANUT MACROONS TODAY... IT WILL MELT IN YOUR MOUTH.. !!

PEANUT MACROONS

PEANUT MACROONS ARE READY TO BE SERVED..!!

HAYAGREEVA BY NANDINI PAI

Hayagreeva - a sweet dish prepared out of channadal...!!!

HAYAGREEVA 

INGREDIENTS :

Channa Dal - 1 cup
Jaggery - 1/2 cup
Coconut - 1/2 cup
Milk - 1 Cup
Ghee - 4 Tbsp
Roasted Dry Fruits
Cardamom powder

METHOD :

Pressure cook channadal(1cup once it is nicely cooked add jagery cook for3-4 mints add finely grated coconut.. Then add 1cup milk.cook for 5 mints..add 4 tbps ghee..and roasted dry fruits..remove from flame add cardamom powder..

APPLE KHEER BY SUPRIYA PAI

VERY INNOVATIVE SWEET WITH APPLE FRUIT...I LOVED IT ... HOW ABOUT YOU ALL..?

APPLE KHEER

Ingredients: 

2apples(grated wid skin),
3tbsp sugar,
1\2lt milk,
3tbsp condensed milk,
4 cardamom(pwdr),
a few almonds chopped,
raisins

Method: 

Bring the milk to a boil and reduce it to half, keep aside. In a pan put the grated apple and saute well till the moisture dries up, then add sugar, toss well, let it curdle, add condensed milk and mix well and cook to a semi dry mixture, pour half of the reduced milk, give a stir,add cardamom powder, switch off flame and cool it. later add the remaining milk and refrigerate for 2 hrs. Garnish wid chopped almonds and raisins. 

SNOW WHITE PUDDING BY SOBHA P. SHENAI

RAKSHA BANDHAN SPECIAL SWEETS FOR BROTHERS..!!!

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SNOW WHITE PUDDING

INGREDIENTS :

Milk-3/4 cup

Fresh cream-1/2 cup

Sugar-6tbs,.1tsp vanilla essence, Gelatin-1tbsp.

Dissolve gelatin in ¼ cup of normal water.

METHOD :

Dissolve gelatin in ¼ cup of normal water , Mix milk, sugar and vanilla. Heat it by continuous stirring. 

Do not let it boil.

Add the melted gelatin into the warm milk. Dissolve it completely.

Let this mixture cool completely. Add the cream. Beat well.

Pour this in to any freezer safe bowls. Cover with aluminum foil. Let it set in freezer for 2hours.when it is completely set transfer this into the lower rack of fridge.

JALEBI BY ARTHI VEDPRAKASH

THIS IS INDIANS FAVORITE AND MOST SELLING SWEET..!!

JALEBI / JILEBI

INGREDIENTS :

50 gms cornflour, 

1 cup curd, 

1 tsp lemon juice, 

150 gms maida, 

1 tbsp oil, 

pinch lemon yellow color, 

1 cup sugar. 

METHOD :

Take a bowl, add the powders, curd mix well, add lemon yellow colour, oil & mix well, no lumps while mixing, let it b for 24 hours to ferment, make sugar syrup & add lemon drops tk a bag & make a hole & pour the batter, press the batter in hot oil, fry at a low flame till golden brown, remove fm oil & dip in sugar syrup for few seconds. After u finish wipe yr sweat, click a pic & present to AV 

KARARE CHANNA BY SUPRIYA PAI

TIRED EATING CHOLE THEN TRY A DIFFERENT DISH ...!!! 

KARARE CHANNA

Ingredients: 

1 Cup kabuli channa(soaked overnight ), 

1 tsp dhania powder,

1\2 tsp jeera powder, 

1 tsp red chilli powder, 

1 tsp Chaat masala powder, 

1\2 tsp haldi powder, 

1 tsp lime juice, 

1 tsp ginger paste,

1 tbsp rice powder, 

1\2 cup besan powder, 

salt, 

1\2 tsp baking powder,

1 tbsp finely chopped dhania patta 

Method: 

Pressure cook soaked channa , drain water and keep aside. Mix all the above ingredients except channa in a bowl, toss well, then add the boiled channa the sprinkle water (abt 2tbsp), the consistency should be thick enough for the channa to get well blended with the masalas. Heat oil in a pan n drop the battered channas ( 1 by 1 if possible, n not in lumps). Fry to a golden brown colour n crispy.

BADUSHA BY REKHA SANAL

THIS IS ONE OF MY FAVOURITE SWEET RECIPE ... ! DO TRY IT OUT AND SHARE YOUR VIEWS..!!

BADUSHA

Ingredients :

Maida - 2 cups
Baking powder - 1/2 spoon
Sugar - 1 spoon
Curd - 2-3 spoons
Ghee - 1/4 cup, melted
Oil - 1 spoon
Water - as required


For sugar syrup:
Sugar - 1 1/2 cups
Water - 1 1/2 cups
Cardamom powder - a pinch

Method :

In a wide bowl add maida, baking powder and sugar and mix well. now make a well in the middles and add curd and ghee and mix everything well. it will resemble bread crumbs. add a little curd if required and now slowly add little water and make a soft dough. Leave aside for one or one n half hours.

In a pan, add sugar and water and allow the sugar to dissolve on medium flame. allow the syrup to thicken lightly. add elaichi powder and turn off flame

After one-one n half hour, take the dough. dont knead again, take a lemon sized piece and roll into a ball and flatten a little and make a depression in the center using thumb. this we are doing because once you fry it will bubble if you dont make a depression

Heat oil in a kadayi. badushas has to be fried in a low flame. so once oil heatens up, lower the flame. add 4-5 badushas and fry them till golden brown. the flame is kept low so that inside is cooked well. once inside is cooked the badushas will change color from offf white to golden color. once it has got a golden color, remove them and place them in the warm sugar syrup. coat the badushas well with syrup and allow it to be there in syrup till you fry next batch of badushas. if the badushas arenot fully dipped, at times, change the sides so that syrup is coated evenly. Remove the badushas and place them on a plate or on a butter paper so that it wont stick on plate. Now you can put some cut pistachios or chashew nuts on the depression you have made. if the syrup has dried up you may put a drop of sugar syrup in the depression and put the cashew cuts. you may even keep a kismis.

Once it reaches room temperature, store in an air tight container.