Monday, October 28, 2013

Moong Dal Ladoo

  • Moong dal : 1 heaped cup
  • Sugar : ¾ cup 
  • Cardamom pdr : ½ Tsp
  • Ghee : ¼ cup + 2 Tbsp
  • Broken cashews : 2 Tbsp

Dry roast the dal till it turns light golden in colour. Cool it and powder it well. Keep it aside. Then powder the sugar well and sieve the sugar and powdered dal to remove any lumps. Transfer it to a mixing bowl. Fry the broken cashews in little ghee and heat the rest of the ghee for couple of mins. Add the fried cashews, cardamom powder and melted ghee little by little into the powder. Mix it well with a spatula and pour the rest of the ghee. Combine it and let it sit for a few mins. Then make the ladoos. Keep them in an air tight container.

[Recipe Courtesy : SharmisPassion]

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Saturday, October 26, 2013

Milk Peda

  • Condensed milk : 1 tin
  • Milk powder : 2 Tbsp
  • Powdered sugar : 3 Tbsp
  • All purpose flour : 1 Tbsp
  • Cardamom pdr : 1 Tsp
  • Paneer : ½ kg

Combine all the ingredients and grind it into a fine paste. Transfer this into a heavy bottom pan and stir it continuously for 20 minutes. When it leaves the side of the pan, remove it from the pan. Transfer it into a greased pan. Spread it and coo it well. Cut it into desired shapes.

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Tuesday, October 15, 2013

Tandoori Chicken

  • Chicken legs : 3
  • Oil : 2 Tbsp
  • Kashmiri chilly pdr : 1 Tbsp
  • Juice of 1 lime
  • Tandoori masala : 2½ Tbsp
  • Yoghurt : 1 cup 
  • Kashmiri chilly pdr : 1 Tbsp
  • Red colour : 1 pinch
  • Kasoori methi : ½ Tsp
  • Ginger paste : 1 Tbsp
  • Garlic paste : 1 Tbsp
  • Salt
Clean the chicken pieces. Make some incisions on the chicken pieces and marinate it with oil, Kashmiri chilly pdr (1 tbsp), lime juice and salt. Keep it aside for 1 hr.

Then make a thick paste using the rest of the ingredients from tandoori masala to salt. Mix it and marinate the chicken pieces with the above paste. Cover and refrigerate it for 4 to 6 hrs. Then keep it outside to bring it to room temperature. Pre-heat the grill (use the grill mode of your convection microwave oven and not the baking mode) and transfer the marinated chicken into an oven tray. Drizzle some olive oil over the chicken and put it in the oven. Then grill it for 70 to 80 mins, flip it after each 12 mins and drizzle little oil and continue grilling. The time may vary depending upon the size of the chicken pieces. Squeeze little lime juice over the chicken pieces and serve it hot. 

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Tuesday, October 1, 2013

Chicken Curry Masala


  • Chicken : 1¼ kg
  • Onion : 3
  • Chopped garlic : 1 Tbsp
  • Chopped ginger : 1 Tbsp
  • Green chilly : 3
  • Tomato : 2
  • Chicken masala : 2 Tbsp
  • Cashew : 15
  • Coconut : 2 Tbsp
  • Mustard : 1 Tsp
  • Shallots : ¼ cup
  • Curry leaves
  • Coconut flakes : ½ cup
  • Dry chilly : 4
  • Water
  • Salt
  • Oil

Clean and cut the chicken into medium pieces. Soak the cashews in hot water for 15 minutes and grind it with grated coconut and little water into a fine paste. Keep it aside. Heat oil in a kadai and saute the sliced onion, ginger, garlic, curry leaves and green chilly. When it turns light brown, reduce the flame and add the chicken masala. Roast it till it is void of its raw smell and put the chopped tomatoes and cook until it turns soft and combine well with the masala. Add chicken into the masala and cook it in high flame for 10 mins and reduce the flame. When it is fully cooked, pour the grounded cashew coconut paste and mix it. Heat it for another couple of mins and remove it from the fire. Season it with mustard, sliced shallots, few curry leaves, dry chilly and coconut flakes.

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