Tandoori Chicken

Ingredients :

Chicken drumsticks -7 pieces
Red chili powder – 2 teaspoon
Garam masala powder – 1 teaspoon
Plain curd – 1/2cup
Lemon juice - 2 teaspoon
Ginger garlic paste – 2 teaspoon
Turmeric powder – 1/4teaspoon
Food colour – 1 pinch
Salt as required
Butter – 1tspn

For Garnishing :

Onion rings – few
Lemon wedges – few
Coriander leaves – few

Procedure :

1. Marinate the chicken drumsticks with all the above ingredients for 2 hours.

2. Then take a baking plate, line it with aluminum foil (if necessary). Grease the sheet with oil or cooking spray.

3. Mean while preheat the oven to 450 degree.

4. Place the chicken on the sheet and place the sheet into the oven for 20mins.

5. Then change the oven setting to Broil for 2 mins. Then take the chicken and turn it over or flip it over. Keep in Broil for 2 mins. Broil will help u to form good crust.

6. Then rub the chicken with some butter.

7. Now arrange the chicken in a plate and garnish it with onion rings, lemon and coriander.

Handy Tips :

For better taste, marinate the chicken overnight

Chocolate Chip Muffins

Ingredients :

All-purpose flour - 3 cups
Baking soda - 1 teaspoon
Salt - 1 teaspoon
Baking powder - 1/2 teaspoon
Ground cinnamon - 1/2 teaspoon
Sour cream - 8 ounce
Ground nutmeg - 1/2 teaspoon
Sugar - 2 cups
Vegetable oil - 1 cup
Eggs - 3
Vanilla extract - 1 tablespoon
Chocolate Chips – 1 cup

Procedure :

1.Grease the muffin tins. Preheat the oven to 325 degrees F.

2.Whisk the flour, baking soda, salt, baking powder, cinnamon, and nutmeg in a medium bowl to blend.

3.Beat the sugar, oil, sour cream, eggs, and vanilla in a large bowl to blend.

4.Stir in the chocolate chips.

5.Add the dry ingredients and stir just until blended.

6.Divide the batter among the prepared muffin cups.

7.Bake the muffins on the middle rack until the tops are golden brown

and a tooth pick inserted into the center comes out with no crumbs attached, about 25 minutes.

8.Transfer the muffins to a rack and cool slightly. The muffins may be eaten warm or cooled completely

Plain Idly

Ingredients :

Idly rice (Boiled Rice) – 3 cups
Urad dal – 1 cup
Cooked rice - 1/2 cup
Fenugreek (Methi) – 1 tbspn
Cooking Soda – ¼ teaspoon
Salt as required
Oil – 2 tablespoon

Procedure :

Soak the rice and fenugreek in water for at least 8hours. Soak the dal in water for 3 hours. Then grind the rice with cooked rice, and dal separately and then mix them together with salt. Now the batter should ferment for at least 10hours. That is the batter must almost double in the volume. After that dissolve the cooking soda in little water and add to the batter and mix it well. Now the batter can be poured into the idly moulds and stream it high in the cooker for 10 mins.

Handy Tips :

The rest of the batter can be kept in the refrigerator for at least 2 weeks. When ever we need to make idly, take the batter for the refrigerator and wait till the batter comes to room temperature. To get fluffy idly the batter must be in room temperature.

Paneer Makkanwala

Paneer cubed – 1 cup
Butter – 2 ½ tbspn
Oil – to deep fry paneer pieces

Ingredients :

Grind together the following ingredients :

Onions – 2
Ginger – 1 inch piece
Garlic – 6 flakes
Red Chilies – 5
Coriander Powder – 2 tspn
Tomato – 3 small
Coriander leaves – ½ bunch
Curry Leaves – few
Grated Coconut – 1 ½ tbspn
Cashew Nut – ¼ cup
Cinnamon – 1 inch
Cloves – 4
Cardamoms – 3
Food colour – 1 pinch
Salt as required

For Garnishing :

Coriander leaves – few

Procedure :

Cut the paneer into cubes and deep fry in oil. Grind masala without adding water. Heat half of the butter and 1 tbspn of oil, add the ground masala and fry well till ghee separates from it. Add fried paneer cubes and 1 tbspn of butter with little water. Reduce the flame, cover and keep for a few minutes. Stir carefully in between. Now remove it and garnish with coriander leaves and serve. It goes good with Nan, chapathi, paratas.

Handy Tips :

For extra richness, fresh cream and more butter can be used.

Prawn Biriyani

Ingredients :

Basmati Rice – 2 cup
Water – 4 cups
Pealed and divined prawns – 1 cup
Onion diced – 2 (big)
Tomato diced – 2 (small)
Green chilies – 4 spited
Ginger garlic paste – 3tspn
Cinnamon stick – 3 inch piece
Cardamom – 4
Cloves – 4
Bay leaf – 1
Nutmeg – 2 pinch
Coriander powder - 2 tspn
Red chili powder - 1/2 tspn
Mint leaves – 1 bunch
Coriander leaves – ½ bunch
Lemon Juice – 1 tbspn
Salt as required
Butter – 2tbspn
Oil – 2tbspn

Garnishing :

Coriander leaves – few
Lemon wedges - few

Procedure :

In a pressure cooker heat the oil with ghee. Then add the bay leaf, cardamom, cloves, cinnamon stick. After they splutter add half of the mint leaves to the oil. Then add the onions, tomato and green chilies and saute them. Then add the ginger garlic paste and saute it for some time. Then put the prawns with red chili powder, nutmeg, coriander powder and salt. In the mean while rice should be soaked for 10 mins. Then add the soaked rice to the pressure cooker and saute it for 2 mins. Then pour the measured water (4 cups). Add lemon juice to it and then put coriander leaves and mint leaves. Now close the pressure cooker and allow the pressure cooker to give one whistle sound. Then turn off the pressure cooker.
Then transfer it into a serving bowl and garnish it with coriander leaves and lemon wedges.

Handy Tips :

If lemon is not available then we can use ¼ cup of curd.

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