Thursday, May 30, 2013

Chicken Kali Mirch (Microwave method)

  • Chicken : 400 gms
  • Thick yoghurt : ½ cup
  • Almond : 8 to 10 grounded
  • Ginger paste : 1 Tbsp
  • Garlic paste : 1 Tbsp
  • Chilly pdr : 1 Tsp
  • Garam masala : 1 Tsp
  • Coriander pdr : 2 Tsp
  • Onion : 2 big grounded
  • Crushed pepper : 1 Tbsp
  • Water : ¾ cup
  • Salt : as rqd
  • Oil : as rqd 

Clean and cut the chicken into medium size pieces. Then marinate it with thick yoghurt, grounded almond, ginger garlic paste, 2 tbsp of oil, chilli pdr, garam masala and salt for ½ to 1 hour. Put oil, coriander pdr, crushed pepper and grounded onion into a microwave safe bowl. Mix well and microwave it in high power for 5 to 10 mins. Add the marinated chicken pieces into it and microwave uncovered for 5 mins. Then stir it and pour ¾ cup of water and little salt. Again microwave it for another 5 to 10 mins. Let it stand for 5 minutes. Finally sprinkle crushed pepper and serve it hot.

View blog reactions

Monday, May 27, 2013

Channa Masala - Version 3

  • Cooked channa 2 cup
  • Onion 2 big
  • Tomato 2 big
  • Choped ginger 2 Tsp
  • Choped garlic 2 Tsp
  • Kashmiri chilly pdr 2 to 3 Tsp
  • Coriander pdr ½ Tsp
  • Turmeric pdr ½ Tsp
  • Garam masala 1 Tsp
  • Corriander leaves ½ bunch
  • Cumin seeds ¼ Tsp
  • Water
  • Salt
  • Oil

Soak the channa overnight and cook it with salt. Keep it aside. For the masala, heat oil in a kadai and add sliced onion followed by ginger and garlic. Saute it until it turns light brown and add chilly pdr, coriander pdr, turmeric pdr, garam masala and required amount of salt. Roast it in low flame. When the oil starts to separate, add the tomato pieces and cook till it turns soft. Add the chopped coriander leaves and stir it for a couple of mins. Allow this to cool slightly and grind it into a fine paste. Heat little oil in the same kadai and splutter the cumin seeds. Reduce the flame and pour the grounded masala paste. Saute it for a couple of mins and add the required amount of water. Boil it and add the cooked channa. Mix well and boil for a few more mins. Finally, sprinkle a little garam masala and chopped coriander leaves into it. Remove it from fire and keep it aside for a few minutes. Serve it hot with roti or naan.

View blog reactions

Friday, May 24, 2013

Homemade Doughnuts

  • All purpose flour : 2¼ to 2½ cup
  • Active dry yeast : 1½ Tsp
  • Unsalted butter (at room temp) : 3 Tbsp
  • Granulated white sugar : 3 Tbsp
  • Salt : ¼ Tsp
  • Lukewarm milk : ½ cup
  • Egg, lightly beaten : 1
For Topping:
  • Granulated white sugar : ½ to 1 cup     OR
  • Sifted powdered sugar : ½ to 1 cup

In a large bowl, mix together the all purpose flour and yeast. Then, add the butter and mix it well with the flour with a pastry blender or your finger tips. When it reaches to a coarse-crumbs texture, stir it with sugar and salt.

Make a well in the center and pour the lukewarm milk and beaten egg. Combine all the ingredients well and transfer it into a lightly floured surface and knead it well till it turns smooth and elastic. Then put the dough in a greased bowl and cover it. Keep it aside for 1½ to 2 hrs. Then on a lightly floured surface, punch the dough and roll it into ½ inch thickness. Cut the dough with floured cookie cutter or with a doughnut cutter. Place the doughnuts on a large greased tray to rise for another 30 to 60 mins.

Heat oil in large pan and fry the doughnuts well. Fry each side for 45 to 60 secs. Small one needs only 30 sec. Transfer the fried doughnuts to a tissue paper and drain the oil well. Roll it in sugar once the doughnut cools down.

[Recipe Courtesy: JoyofBaking]

View blog reactions

Tuesday, May 21, 2013

Mulberry Shake

  • Mulberry : 10 to 15
  • Chilled milk : 2 cup
  • Sugar : 1 to 2 Tbsp

Clean and remove the stem of the mulberries using small scissors. Then combine all the ingredients and blend it well.

View blog reactions

Friday, May 17, 2013

Watermelon Ice


  • Watermelon : ½ kg
  • Condensed milk : ½ tin

Blend together watermelon pieces and condensed milk. Then transfer it into the ice tray and freeze it. Take it out and serve before melting it.

View blog reactions

Tuesday, May 14, 2013

Magnolia Bakery Vanilla Cupcake

  • Butter : 1 cup
  • Sugar : 2 cup
  • Egg : 4 large
  • Self rising flour : 1½ cup
  • All purpose flour : 1¼ cup
  • Vanilla essence : 1 Tsp
  • Milk : 1 cup
Preheat the oven to 180° C. Arrange the cupcake liners and keep aside. Cream the butter and sugar well. Add egg one by one into it and combine. Mix the self rising flour and all purpose flour. Slowly add it into the egg mixture, alternating with milk in four batches. Pour the vanilla essence. Pour the batter into the cupcake liners and bake it for 20 to 22 minutes.

Butter cream Frosting :
  • Butter : 1 cup
  • Milk : ½ cup
  • Powdered sugar : 6 to 8 cup
  • Vanilla essence : 2 Tsp
  • Pink food colour : few drops
Add ½ of the powdered sugar into the butter and beat it on medium speed for couple of minutes. Slowly add milk and rest of the sugar and beat it for 2 to 5 mins. Mix vanilla essence and combine well. 

View blog reactions

Thursday, May 9, 2013

Onion Dosa with Chutney and Sambar


For Dosa:
  • Dosa batter 2 cup
  • Onion 1 big
  • Ginger 1 Tsp
  • Green chilly 2
  • Coriander leaves ½ cup
  • Ghee
Chop the onion, ginger, green chilly and coriander leaves together. Add a little salt into this and keep it aside. Pour dosa batter on the tawa. Spread it and put the chopped ingredients on the top. Pour little ghee and cook. Then flip it and cook the other side.

For the coconut chutney:
  • Coconut 1 cup
  • Green chilly 2 to 3
  • Ginger 1 piece
  • Curry leaves few
  • Shallots 3 
  • Salt
Grind together all the ingredients without adding water. Transfer it to a bowl.

For sambar:

You can refer the post on making sambar here.

View blog reactions

Sunday, May 5, 2013

Strawberry Thick Shake

  • Fresh strawberry : 10
  • Chilled milk : ½ litre
  • Fresh cream : ½ cup
  • Sugar : 2 to 2.5 Tbsp

Combine all the ingredients together and blend it well. Serve it with strawberry pieces and fresh cream. 

View blog reactions

Thursday, May 2, 2013

Fresh Cream Pudding

  • Fresh cream : 2 cup
  • Condensed milk : ½ tin (200 gm)
  • Milk : 3 cup
  • Gelatin : 3 Tbsp
  • Sugar : ½ cup
  • Vanilla essence : 2 Tbsp

Heat the milk with condensed milk and sugar. Remove it from fire and cool it. Then melt the gelatin using double boiling method and pour it into the warm milk mixture. Combine well. Add vanilla and fresh cream into it and  stir. Pour it into a bowl or to a pudding dish. Freeze it for one hour and then transfer it to the lower rack.

View blog reactions