Malai Chicken Tikka

Grilled chicken is my favourite This Malai Chicken Tikka are Creamy Boneless Tikkas grilled in oven for perfect soft and juicy tikkas you will love these.

Malai means cream, thus cream is added in the marinate to make it richer and tastier.

Here is step by Recipe for Malai Tikkas

Boneless Chicken: 10pcs
Lemon: 1/2
Ginger garlic paste:1 spoon
Chilli powder/ Paprika:1tbsp
Turmeric powder: 1pinch
Curd: 4 tbsp
Cream: 2-3 tbsp
Kasuri methi(dry fenugreek leaves): 1 tbsp
Salt to taste 

Procedure

Take Boneless chicken cut into medium or small pieces

Add  ginger-garlic paste & lemon leave for 5 min

Add chili powder, turmeric powder,  required amount of salt.

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

Once the chicken is marinated well  add Kasuri methi and mix Arrange these to skewers I have used my Rotisserie stick from the oven and coat with oil.

Drizzle some oil on the chicken

Pierce the chicken pieces one by one in skewer. Make 2-3 skewers

I had a big skewer so could fit in one go
Preheat oven @200*c

Place the skewers and let it grill for 20- 30 min @180*c in between turn the skewers 

I have selected both heat in the oven as I have a rotisserie it cooks by turning itself.

Remove & serve hot hot Tikkas soft and juicy with onion rings & lemon wedges

Ven pongal & Millet pongal

Happy Sankranti this is the festival of first harvest. We prepare pongal a lentil dish for the occasion.  I have done Ven pongal which is rice & lentil cooked and tempered with spices.

For the sweet I have made Millet pongal. Millet & lentil cooked with jaggery  & milk

Make healthy gluten free pongal for any occasion using any millet, I have used kudo Millet to make this super easy kheer

Millets are traditionally important grains,Millets are gaining popularity these days because of their health benefits like high fiber content, gluten free and rich nutritional content. So replace your Rice with Millets & make all the dishes healthy & low calorie

Ingredients for Millet kheer(Serves 4)

Kudo Millet:1 cup
Moong daal(Yellow lentil): 3 sps
Jaggery: 1cup
Milk: 3cups
Cashew & Raisins: ½ cup
Ghee: ¼ th cup
Cardamom Powder: ½ sp
Water: 3 cups

Procedure is very simple & it cooks very soon:

Soak Millet Overnite for best results(min 1 hr)
Heat a Pan add 2sps ghee, add drained moong daal & fry 2 min

Then add washed & drained Millet & fry it as well. Add 3 cups water & cook till soft
It will bloom up and double in quantity
Add the Jaggery & cook till Jaggery melts
Then add Milk & cook on slow flame till it thickens
Lastly add cardamom powder

Fry the Cashew Nuts & Raisins in the remaining ghee & pour it over the pongal

Mix well & serve this healthy gluten free pongal for any occasion.

Ven pongal Ingredients

Rice:1 cup
Moong daal(Yellow lentil): 4-5 sps
For tempering
Oil: 2-3 sps
Mustard seeds
Curry leaves: 4-5
Green chilies:2-3
Cumin: 1sp

Pressure Cook Rice & yellow daal with 3glasses of water
Cool down add salt to taste
Make a tempering add oil & all other ingredients under temper
Once it sizzles add to the pongal & mix

Happy Sankranti enjoy Ven pongal & sweetmillet pongal

Shrimp Noodles

Shrimp Noodles using Hakka Noodles, try this tasty combination of fresh prawns and Noodles for lunch.

Ingredients 

Hakka egg Noodles: 1 packets
Water for boiling

Prawns/shrimps: 5-6
Capsicum julians: 2
Carrot Julians: 2
Spring onion: 1 bunch
Taste maker powder: 3sps
Redchili sause: 2 sp(add more according to your taste)
Soyasause: 1sp
Oil: 3-4sps

Method:

Place the Noodles in boiling water add salt & little oil & cook the Noodles(Refer the packet Instuctions of Noodles) dont overcook Hakka noodles are already cooked al-dente

Drain the noodles & keep them in Cold water until use, this way they wont turnout sticky

In a wok add Oil & heat it add capsicum & fry for a minute
Then add spring onions chopped(whites & bit of greens as well) &
Add Carrot fry for 2-3 min, then add the shrimps and mix well

Now add Redchili sauce, A bit of Soya sauce,& mix well add taste maker powder(contains salt)mix little water & cook till the shrimp are pink.

Add Cooked & drained noodles & toss mix completely

Tasty Shrimp noodles are ready for lunch 

Pomfret Fry

Fresh Pomfret fried is a treat. This has sweet flesh which is best if you get a fresh lot.

Spicy Pomfret fry 

Fish cleaned: 5-6 pcs
Redchili powder: 3-4sps
Turmeric 1 pinch
Tamarind paste 2 sp
or Lemon juice: 1/2 lemon
Rava/ Semolina: 1/2 th cup
Oil to shallow fry: 6-7sps
Salt to taste

PROCEDURE

• Clean the Fish fillets by washing in water 2-3times
• Apply salt to the cleaned  Fish
• Make a paste of Rechili powder, turmeric & tamarind paste with little water
• Can use lemon juice instead of tamarind
• Apply the paste on fish  & let it marinate for 10 min

• Then roll them in Rava & shallow fry in a pan with Oil

Awesome Pomfret Rava fry Ready to be served. Enjoy Fish Platter

Mughlai Chicken gravy

Mughlai Chicken gravy, Creamy chicken gravy this is a Rich gravy made using Cashew paste which gives it a nice creamy texture

Mildly spiced chicken gravy this creamy mughlai chicken can be served with any Indian bread/ Fragrant Rice dishes. Check out other chicken gravy recipes:Chicken Kurma, Bhuna chicken,Butter Chicken, Pudina chicken

Ingredients:

Onion: 2 sliced

Cashew :6-8

Tomatoes: 3

Green chillies:2

Ginger Garlic paste: 1sp

Bay leaf:1

Cloves: 4

Cinamon:1/2 inch

Ghee/butter :2sps

Red chilli powder: 1 sp

Everest meat masala powder: 1sp

Kasuri methi: 2sps

Chicken: 500 grms(boneless)

Procedure is as follows

Clean the chicken pieces I have used Boneless you can use On the bone also

In a pan add 2sp oil and fry Onion slices till light brown

After cooled make a paste of this fried onion along with little water

Then Make paste of Tomato & soaked cashew. (can even be made separately)

For the gravy

In a Deep Pan/ Kadai add Ghee 2sps 

Add Bayleaf cloves cinnamon fry little add 2 slit Green chillies and ginger garlic paste fry then add fried Onion paste 

Cook for 2-3 min. Then add Tomatoes paste & mix well

Add Red chilli powder, Meat Masala/ Garam masala and mix 

Add Boneless chicken mix & cook for 6-8 min

Then add salt to taste & cashew paste cook till  Chicken is soft.

Lastly add Kasuri methi & little garam masala mix well.

Switch off Serve in a dish & drizzle cream

Mughlai Chicken gravy is ready to serve

Enjoy tasty creamy gravy with Roti/Chapati/ Rice

Fried Fish Platter

Fried Fish platter for sea food lovers. Here is recipes for Variety Fried Fish.

I Have crispy coated with Semolina and pan fried Bangda(Mackerel) Seer Fish & Prawns

Jumbo tiger prawns are a treat....These juicy prawns have sweet meat so coating them with spicies and frying is Ideal.....

I have shallow fried all these Fish

Recipe is quiet simple & easy to follow

Ingredients:

Tiger prawns: deviened 5

Fish cleaned: 4
Redchili powder: 3-4sps
Turmeric 1 pinch
Tamarind paste 2 sp
or Lemon juice: 1/2 lemon
Rava/ Semolina: 1/2 th cup
Oil to shallow fry: 6-7sps
Salt to taste


PROCEDURE

• Clean the prawns removing its head & shell also devien these & wash

• Similarly clean the other Fish by washing in water 2-3times
• Apply salt to the cleaned prawns & Fish
• Make a paste of Rechili powder, turmeric & tamarind paste with little water
• Can use lemon juice instead of tamarind
• Apply the paste on fish & prawns & let it marinate for 10 min

• Then roll them in Rava & shallow fry in a pan with Oil

Crispy Fish & prawns Rava fry Ready to be served. Enjoy Fish Platter

Spicy Lamb Mutton Dry

Mutton dry a lamb side dish spicy lamb which can be made as semi-gravy

Enjoy this Spicy Lamb dry  with Roti Chapati or Rice


For this Mutton dry semigravy 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
Ginger garlic paste: 1sp
Red chili powder: 1tsp

For Tempering:
Oil: 3sps
Cloves: 4-5
Cinnamon: ½ inch
Onion: 2 chopped
Green chilies: 2
Tomatoes: 1big chopped
Mutton Masala: 1sp

Procedure is as follows

Clean the mutton by rinsing 2-3 times in water
Marinate the mutton with ingredients under marinade for 10-15 min

In a pressure cooker add Oil & heat it
Add tcloves, cinnamon & Slit grren chilies then
Add Onions chopped & fry then Add Tomato chopped &
Fry nicely add little salt so that tomatoes get mushy

Mix  add Mutton Masala & 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 add Coriender leaves
Pressure cook for 5-6 or more Vissels till the mutton is cooked well
Once the cooker cools down Open it & mix well

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