Chicken Tikka

Chicken Tikka try this healthy recipe for perfect juicy Chicken Tikka made on Tawa

Chicken pieces boneless: 300grms
2 tsp chili powder
1 tsp coriander powder
1 tsp roasted cumin powder
1tsp Chaat masala
¼ tsp turmeric powder (optional)
1 tbsp ginger-garlic paste
1/2 lemon juice
¼ cup thick curd
Coriender leaves(optional)
Salt to taste

Marinated chicken looks like this

After cooking you can add grill marks it will look like this

Procedure

Take Boneless chicken cut into medium or small pieces

Add  ginger-garlic paste & lemon leave for 5 min

Add chili powder, turmeric powder, coriander powder, cumin powder and Chaat masala required amount of salt.

Rub these Masalas and salt on chicken really well. Add thick curd, mix well and keep it for marinating for at-least 2-3 hrs Minimun 1hr

Once the chicken is marinated well  Arrange these to skewers I have used wooden skewers which are soaked in water
Drizzle some oil on the chicken

Keep it on hot tawa adding little oil Then turn after 3-4 min cook other side also for 2-3 min

Once cooked I have grilled it a bit on my sandwitch maker to get the grill marks

CHICKEN TIKKA GRILLED ARE READY TO SERVE

Chicken Korma without coconut

Chicken Korma without coconut gravy, tomato based chicken gravy where chicken is marinated & fried before adding to the gravy
Try this Creamy Chicken korma gravy and serve with Chapati or Rice, for other chicken gravy recipes click these recipe links: Bhuna Chicken, Mughai Chicken, Pudina chicken

Ingredients:

For the Marinade
Chicken: 500 grms
Coriender leaves: 1/4th cup
Curd: 3-4 sps
Turmeric: 1/4 sp
Red chili powder: 1tbsp
Garam masala: 1/2 sp(optional)

To grind
Onion: 1
Cashew: 1/4th cup(optional)
Pepper corns: 1sp
Garlic: 5cloves
Ginger: 1/2 inch
Tomatoes: 2

To temper
Oil: 4 sps
Bay leaves:1-2
Cinamon: 1 inch
Cloves: 4

Onion: 1 big
Coriender powder: 2sps
Turmeric: 1/4 sp
Red chili powder: 1tbsp
Garam masala: 1/2 sp(optional)

For this Chicken korma Gravy follow this simple recipe

Method of cooking

Marinate the chicken with all ingredients under marinate & keep for 1/2 an hr

Grind all the Ingredients under to grind with 1cup water to a smooth paste & keep asideIn a pan Add half the oil(2sps) add one by one marinated pieces of chicken & fry on high flame for 3-4 min, then turn each piece & fry 2 min then add Pudina leaves(optional) & remove the chicken pieces, then add the rest of marinate & cook for 2 min

In a Deep pan(kadai) Heat Oil &all ingredients under temper add Onion chopped fry
Then once Onion changes colour add the prepared paste & mix well
Add Red chili,coriender powder, garam masla & salt to taste cook with lid
Add the stightly fried Chicken pieces & the cooked marinade coat it well & let it cook with lid

Cook till the chicken pieces are cooked then adjust consistency (add water 1 cup if very dry) & cook 2 min

Creamy Chicken Korma is ready to serve

Serve This chicken kurma with Chapati/ Roti I have served with Chicken Tikkas

Mutton sukka

Mutton Sukka is a lamb side dish which is Rich with spices 

Enjoy this Spicy Lamb with Roti Chapati or Rice

For this Mutton sukka, First the meat is marinated & then added to the Onions & tomatoes 
I have used pressure cooker to cook the Mutton/ lamb till it falls apart 

Ingredients:

For the MARINADE

Mutton: ½ kg

Salt : 1sp

Curd: ½ cup

Turmeric: 1pinch

Ginger garlic paste: 1sp

Red chili powder: 1tsp

Aachi Mutton masala: 2tbsp

For Tempering:

Oil: 3sps

Cloves: 4-5

Cinnamon: ½ inch

Onion: 2 chopped

Tomatoes: 2 chopped

Chilli powder: 1 sp(optional for extra heat)

Coriander powder: 1sp

Procedure is as follows

Clean the mutton by rinsing 2-3 times in water

Marinate the mutton with ingredients under marinade for 1/2 an hr(min 10-15 min)

In a pressure cooker add Oil & heat it

Add all Ingredients under Tempering 1^stcloves, cinnamon

Onions chopped & fry then Add Tomato chopped & fry nicely add little salt so that tomatoes get mushy

Mix  add Redchili powder(optional) & Coriender powder

Add the marinated mutton & fry again for 5 min

Mix all together adjust Salt(add very little as salt is there in marinade as well) 

No need of adding water

Pressure cook for 5-6 or more Vissels till the mutton is cooked well

Once the cooker cools down Open it & mix well

Spicy Mutton Sukka is ready to serve, enjoy this tender falling apart meat with Chapati or Rice

Hot Chocolate Fudge

Enjoy Summer with this Hot chocolate fudge Vanilla ice cream served with Hot chocolate & nuts make this quick dessert for kids & let them enjoy their vacation. Try these varieties of ICECREAMS click here: Mango Falooda, Mango Icecream, Strawberry Falooda, Custard with fruits, Banana & Nuts Falooda

Ingredients needed 
Vanilla ice cream: 1pack
Hershey chocolate syrup: 4-5 sps
Or Any Chocolate compound: 1bar
Nuts of your choice: Cashew used
Ghee(clarified butter): 1tsp

Procedure is as follows:
Heat the Hershey syrup in microwave for a min, or else can  heat up on doule boiler
Same double boiler technique can be used if using Chocolate bar or just melt it in microwave 
Fry nuts of your choice in  little ghee(clarified butter)

For the serving:
In a bowl add a scoop or 2 of Vanila Icecream
Then pour hot chocolate syrup 1-2 sps
Put nuts on top & serve

If you dont need the chocolate syrup hot you can even try using Hershey syrup directly on vanila Icecream & serve with nuts

Summer treat yummy Hot chocolate fudge with chilled Vanilla Icecream is ready enjoy vacations 

Instant Rava Idli Mix

Instant Rava Idli Mix for quick breakfast make this Rava Idli mix and store weeks ahead for making Instant breakfast anytime of the week

Rava idli is a variation of the popular South Indian breakfast item, idli, made with rava (semolina) or Bombay rava.

Breakfast is an important meal of the day, Morning you can prepare various breakfasts and most of the South Indian breakfasts need pre-pep, like Idli or dosa need to soak & ferment the batter which takes time

For those with busy schedule try making Instant breakfasts which do not need pre- prep this way Instead you can makeInstant Idli & dosas even Paniyaram(Appe) Instantly

Follow this Recipe:
Ingredients

Bombay Rawa(Semolina): 2 cups

Green chilies: 2-3

Curry leaves: 5-6

Ginger grated: 1sp

Oil: 3sps

Mustard seeds: 1tsp

Bengal gram dal(chana dal): 1tbsp

Cashew nuts: 1/2 cup

In a Deep dish add Oil & temper Mustard & Bengal gram dal

Add add chopped curyleaves, green chilies chopped &

grated ginger

Add rawa & Roast on slow flame for few min till lightly brown

or tossed

Cool this Mixture , store it in Air tight container for weeks,

Instant Rava Idli mix is Ready use it as and when required

Making of Rava Idli:

It is a speciality of the state of Karnataka in India and a very

popular restaurant dish of MTR Restaurant who Invented this dish.

Rava-Idli translates to semolina-idli . It is usually found in 

restaurants that serve the Udupi cuisine. Rava idli is served

hot and is to be eaten along with Saagu and Coconut 

Chutney or Sambhar. A dash of Ghee poured on the top of 

Rava Idli adds to the overall taste.

Method of preparing For Soft & Fuffy Rava Idli take the above

Semolina Mix add Vegies & Curd & lastly add Fruit Salt, this
givesyou the Fluffy Texture

Ingredients while steaming Idli 1 cup yields 8-10 idlis

Chopped Carrots & beans: 1/2 cup

Coriender leaves

Curd: 2cups

Eno(fruit salt): 1 satchet(5grms)

Batter: To above rawa mix of 1 cup add- 1 cup curd mix add

salt to taste & leave 2-3 min

Then add 1cup curd again & mix add salt to taste mix

Add finely chopped carrot, beans coriender

[if batter is very thick can add bit more curd not water]

Grease the Idli Mould with little Oil & Keep the steamer ready

Switch on the gas & keep Idli maker let it be ready

Then Quickly add Eno 1 satchets(5grms) mix

Quickly Pour 1-2 sps of batter in each Idli mould

(Do not Overfill the Idli moulds as it may Rise a bit)

Steam in Idli moulds(like any other steamer water at the
bottom)

Steam for 20-25 min on Medium Flame & serve hot with

chutney/ Sambhar, Soft Rava Idli is ready to serve

Red Rice(Boiled Rice) Idli

South Indian special breakfast Idli This time healthy Red Rice Idli make fluffy soft Idli's at home easily combine it with spicy Garlic chutney enjoy this healthy combo

Red Rice is very healthy, but it takes time to cook so you need to soak it little longer before grinding, this is a fermented Idli just like other Idli it needs overnight fermentation

This Idli is usually steamed in a cooker container using a banana leaf under it, this is called Ramanad in konkani. it gives it a distinct taste bcoz of banana leaves, You can make it in Idli moulds also as i have made here

Ingredients for Idli
For Idli Batter:
Urad Daal: 1 cup
Red Rice(Boiled Rice): 3 cups

Soak Red (Boiled Rice)Rice in a separate container for 8 hrs
Soak Urad Dal  for in another container for 4 hrs 

Wash & Grind Urad dal with little water to fine paste
Remove in a big vessel
Then Wash & Grind soaked Rice with little water to a coarse paste, mix this with Urad dal
Keep in warm place to Ferment Overnite (6hrs)

Procedure is as follows:
After fermentation when making Idli in the morning add Salt to batter & mix
Grease the Idli mould with Oil
Pour a laddle full of Idli batter in each section of Idli
Keep in Idli steamer(Keeping water below)& steam for 20 min

After 20 min switch off the heat & let it cool down a bit
Then remove the Idli stand, let it release its steam a bit
Then with help of a wet spatula(ie dip the spatula in water)
Remove the Idli from each section & serve
Breakfast is ready, Serve Idli with Gralic chutney

Recipe for Garlic chutney:
Coconut: 1/2 cup
Red chilies: 1-2
Garlic: 4 flakes
Groundnuts: 1/4th cup(Optional)
Tamarind little 
Salt to taste

For the Red chutney:
Roast the groundnuts for 5 min till its brown(optional)
Cool it down completely
Remove the skin by rubbing it in your palms
Add this along with all ingredients listed under red chutney
In a blender first make powder of all ingredients then add water 1/2cup
Make a smooth paste, Spicy Garlic chutney is Ready

Enjoy super breakfast of Red Rice Idli with Garlic chutney

Coconut Rice

Comfort food, coconut rice is flavourfull rice mildly spiced, tasty one pot meal so easy to cook

Rice dishes cooks fast in pressure cooker, this one pot meal is a quick rice dish can be made in a jiffy, Bieng a south indian I love coconut rice and many other Quick rice dishes click here for recipes: Jeera Rice, Mint Rice, Mushroom Rice, Soya biryani, Schzewan fried rice, Pudina Pulav,  Veg fried Rice

I had made this coconut rice along with Kathal sukka, this is also a great combo as the rice is mildly spiced. try this quick fix easy recipe which can be made for Kids Lunch box

Ingredients for the Coconut rice:

Rice: 2 cups

Cinnamon: 1inch

Bay leaves: 2

Green chili: 2

Onion: 1

Coconut grated: ½ cup

Peas: 1 cup soaked

Potato: 1 large

Tomato: 2 small

Ghee 3-4 sps

Turmeric little

Salt as per taste

Method to follow:

In a blender add coconut along with green chilies add little water & make a course paste

In a pressure cooker add Ghee once heated add cinnamon & bay leaves

Then add onion julians and fry nicely, then add tomato & fry till mushy

Add washed peas & cubed potatoes mix

Add washed & drained rice & fry for 2 min, add the course coconut paste mix it nicely

Add 4 cups water & close the lid, put the Pressure whistle & cook for 2 whistles

Once the cooker releases pressure, open & fluff it with a fork

Flavourfull Coconut Rice is ready for lunch enjoy it with kathal sukka