Chicken Makhanwala

Ingredients :

Chicken 4 leg pieces

For Marination :

Red chilli powder 2 tsp

Salt to taste

Lemon juice 2 tsp

Yogurt 1oo gms ( 1 cup)

Cream 100 gms ( 1 cup)

Ginger/garlic paste 11/2 tsp

Cumin powder 1 tsp

Garam masala 1/2 tsp

Saffron a pinch

Orange colour a drop

For Gravy :

Onions 1 no

Tomatoes 3 nos

Green chilli 2 nos

Cashewnut paste 2 tbsp

Butter 1 cup

Ginger/garlic paste 1 tsp

Salt to taste

Fresh corriender leaves for garnishing

Cream 2 tbsp

Method for Tandoori Chicken :

1. Preheat oven to 350 degrees.

2. Clean chicken and make incissions.

3. Mix all the ingredients under Marination list together and rule over chicken and keep aside for 15-20 minutes.

4. Roast the chicken in the oven and keep basting it as required.

Method for making Gravy :

1. Slice the onions and saute them in little oil till nice golden brown and then grind them to make brown paste. Keep aside.

2. Melt 1/2 cup of butter in handi or deep pan. Add ginger/garlic paste and saute till light brown.

3. Add finely chopped tomatoes and simmer until completely cooked.

4. Add brown onion paste, salt and some water to make nice gravy consistency. cook for some time until the water mixes well and makes a fine gravy.

5. Now sieve this gravy this gravy through a fine wire mash in a bowl.

6. Now melt the remaining 1/2 cup of butter in pan, add some chopped ginger and green chilli and saute over medium heat.

7. Add cashewnut paste and saute untill golden brown.

8. Mix the gravy to it.

1. Finally add the tandoori chicken and sprinkle garam masala to it and simmer for 7-8 minutes.

2. Add salt if required.

3. Garnish with cream and finely chopped corriender leaves and serve hot with Nan, roti or rice.

4. Enjoy!

Dragon Chicken

Ingredients :

Chicken wings 6 nos

Flour 1 tbsp

Corn flour 1 tbsp

Egg 1 no

Orange colour a drop

Salt to taste

For Szechwan Sauce:

Chilli sauce 150 gms

Tomato sauce 50 gms

Garlic 1 tbsp ( chopped)

Ginger 1 tbsp

Soya sauce 1 tsp

White vinegar 1 tsp

Black pepper powder 1/2 tsp

Celery 1 stick

Red colour a drop

Ajinomotto a pinch (optional)

Oil 150 ml

Method:

1. Mix all the ingredients of the schezuan sauce together except oil.

2. Heat oil in a frying pan, when the oil is very hot pour in the sauce mixture and stir well. Add a drop of red colour and mix well. Remove from the heat.

3. Trim the chicken wings and shape them into lollypops.

4. Mix flour, cornflour, eggs, and a dash of orange colour. Add water to mix to a smooth batter.

5. Dip the chicken pieces in the batter and deep fry until crisp.

6. Saute the friend chicken in the sauce and cook for 5 mins.

7. Garnish or top it with egg omllete stripes and freshly chopped corriender leaves.

8. Enjoy!

Balti Mutton

Ingredients :

Mutton                                      300 gms (Cut in cubes)

Onion                                        2 nos ( finely chopped)
Garlic                                        4 cloves ( coarsly chopped)
Ginger                                       small piece (coarsly chopped)
Green chillis                               3 nos
Corriender leaves                      for garnishing
Lemon juice                              2 tsp

Oil                                             4 tbsp
Salt                                            to taste
Cumin seeds                              1/2 tsp
red chilli powder                        11/2 tsp
Coarsely crushed fresh garam masala   1 tsp

Method :

1. Heat oil in a pan add jeera and onions. Saute till onions are translucent.
2. Add ginger and garlic, red chilli powder and coarsely grounded garam masala and mix well.
3. Add mutton and salt mix well.
4. Add green chillis and lemon juice. Add little water for mutton to cook well.
5. Garnish with freshly chopped corriender leaves and serve hot.
6. Enjoy!

Ananas Ka Muzaaffar

Ingredients :

Boiled rice                               125 gms
Sugar                                       250 gms
Nutmeg                                   a pinch
Lemon juice                             10 ml
Saffron                                     1/2 gms
Pineapple essence                    2 drops
Green cardamom                     3 nos
Cloves                                     3 nos
Yellow colour                          3 drops
Pineapple ring                         1 no
Ghee                                      30 gms


Method :

1. Soak rice.
2. Boil sugar with 75 ml of water. Add nutmeg and lemon juice. Cook till syrup becomes thick. Add saffron and pineapple essence and stir well.
3. Pound the cardamom and cut pineapple ring in pieces.
4. Add rice to boiling water (600 ml) along with cardamom, cloves and yellow colour.
5. When rice is 3/4 cooked, drain the excess water.
6. Heat the syrup and add the cooked rice. Remove from flame when the syrup starts boiling. Add the pineapple pieces.
7. Transfer the mixture to an earthen ware or handi seal it and put it in the oven at 300 degrees for half hour.
8. Remove the seal and pour the ghee evenly over the rice.
9. Serve hot.
10. Enjoy!

Besan Ke Ladoo

Happy Diwali
The most favourite ladoo for age groups.

Ingredients :

Ladoo besan                          4 cups
Powdered sugar                     3 cups
Ghee                                      11/2 cup
Cardamom powder                 pinch
Dry fruits mix                          1/2 cup


Method :

1. In a pan heat some ghee and add ladoo besan.
2. Mix well and keep on stirring until you get a nice fragrance of besan.
3. Once well done put off the flam and let it cool completely.
4. Add sugar, crushed dry fruits and cardamom powder and mix well.
5. Now roll them in round equal size balls and garish on the the top with kismis or almond.
6. Enjoy!

Chivda

Happy Diwali 
In this festive season we all like to treat ourselfs and our guests with delicious meals and snacks. 
Chivda is one of the dry snack and well known for  favourite snack of all time and specially for diwali. So lets treat ourselfs with this light yet yummy snack.


In Maharastrian families Chivda is one of the important snack in Faral.

Ingredients :

Thin poha                                2 cups
Murmura                                 2 cups
Daria                                       3 tbsp
Peanuts                                   3-4 tbsp
Sun-dried chips                       few (optinal)

Green chillis                             4 nos ( medium size chopped)
Curry leaves                             few
Deep fried onion strips              few

Red chilli powder                    2 tbsp
Turmeric powder                    1 tbsp
Amchur powder                     1 tsp
Mustard seeds                        1 tsp
Cumin seeds                           1 tsp
Hing                                       a pinch
Salt                                        to taste
Oil                                         for frying and tempering


Method :

1. Deep fry peanuts. onion strips, daria , green chillis and sundried chips and keep aside.
2. On low flame just saute the poha and murmura for 2 mins and keep aside.
3. In large container mix poha, murmura and all fried items together.
4. Sprinkle salt, amchur powder.
5. In small pan heat some oil add mustard seeds, cumin seeds and allow them to crackle.
6. Add hing, curry leaves and turn off the flame. Now add red chilli powder and turmeric powder.
7. Pour this tempering on the poha mix and mix well together.
8. The snack is ready to relish.
9. Enjoy!

Tip : Before serving add some chopped onion and corriender leaves.

Mullegatwani Soup

Mullegatwani Soup is a National Soup of India. Mullegatwani means "pepper water in Tamil".


Ingredients :

Mutton                                200 gms
Vegetable Stock                  885 ml
Lime                                    1 no
Curry leaves                        1 sprig
Oil                                      15 gms
Tomatoes                            200 gms
Garlic                                 few
Onion                                 15 gms
Ginger                                little
Cinnamon                           9 pieces
Corriender                          10 gms
Cumin                                 10 gms
Fennel                                 10 gms
Turmeric                              a pinch
Fenugreek                           a pinch
Boiled rice                           55 gms
Salt                                     to taste

Method :

1. Clean and cut mutton into small pieces.
2. Add stock and let it simmer till the meat is tender.
3. Roast and powder corriender, fennel, cumin and add along with tumeric, fenugreek,1/2 the finely chopped onions, garlic paste, cinnamon powder, curry leaves, tomatoes finely chopped. Add salt and simmer till tomatoes are well cooked.
4. Heat oil in a pan and saute remaining onion slices till crisp.
5. Add lemon juice, fried onions and more salt if required to the soup. Bring to boil and serve hot garnished with boiled rice.
6. Enjoy!