Perfect Chicken Tandoori...!!!!

Author: Siddhi Shirsat // Category:



Chicken Tandoori one of the most popular dish in non veg tandoori items...Its loved by all at my home along with me...:-)...Tandoori can be be grilled in oven also but it gets its authentic taste when it is grilled on a charcoal barbecue grill...That smoked taste is just awesome....




INGREDIENTS :
  • 4 Chicken Whole legs (Around 800 grams or a whole chicken)
  • 2-3 table spoons of oil for basting
Marination 1:
  • 2 table spoons of ginger-garlic paste
  • 2 tea spoon chili powder
  • juice of 1 lemon
  • 1/2 tea spoon turmeric powder
  • salt
Marination 2 :
  • 1 cup hung yogurt
  • 1 medium onion grated finely
  • 2 table spoon maida (or roasted besan)
  •  2 tea spoons of ginger-garlic paste
  • 2 table spoons of kasoori methi (dry fenugreek leaves)
  • 1 tea spoon jeera powder
  • 1 tea spoon coriander powder
  • 1 tea spoon garam masala
  • 1-2 table spoons of tandoori masala
  • 1 tea spoon mango powder
  • 1-2 tea spoon chili powder
  • few drops of tomato red color
  • 1/2 tea spoon sugar
  • salt
  • 4 table spoons of oil

METHOD:
Give slanting 3-4 small cuts on each chicken legs. Wash chicken and pat dry using kitchen towel. Rub lemon juice, turmeric powder , salt and chili powder on the chicken legs properly every where. Apply ginger -garlic paste above it and keep aside for 1-2 hours for marination in refrigerator.


Heat 4 table spoon of oil in a pan and add the grated onion and pinch of salt.Saute the onion till it turns golden brown and bit crispy.Let it cool.


Mix all the ingredients given under marination 2 . Add the fried onion along with the oil in it and mix well. If the marinade is not a firm paste you can add little maida or roasted besan in it. Remove extra water if any in marinated chicken. Now apply this second marinade on the chicken pieces. Apply nicely so that the marinade also goes inside the slits also. Keep this marinated chicken in refrigerator for 10-12 hours, min should be 6-7 hours for the great taste.I keep it for 14-16 hours normally.


I had grilled this chicken in a charcoal barbecue  to get the authentic tandoori taste with smoked flavor (Like in restaurants :-) )...You can see the pic below... Place the marinated chicken on greased wire rack of the barbecue grill . It should be placed around 5-6 inches above the burning charcoal. Do not turn it very soon, just as it might get stuck to the wire rack. When its almost done on the lower side  turn it and apply oil with a basting brush. Let it get cooked on the other side. Baste with oil after every 5-6 mins for good results. Remove it when its done.It should not get dry...you can make it out in the pictures. For grilling in the oven also i have given the method below.




If roasting it in oven then apply oil on the wire grill on the oven before roasting. Roast in oven for 12-15 mins at 180 degrees then baste it with oil and turn and roast again for more 15 mins till tender and crisp.


Serve hot with pudina chutney and salad.

NOTE : I have added little more spices as we love spicy food, If u all do not like spicy food decrease the amount of spices in the marination.

Golden & Crispy Sesame Prawns...!!!

Author: Siddhi Shirsat // Category: , ,





This a Chinese Starter which is crisp outside and soft and juicy inside. Its a perfect prawns starter for a small party or get together. Its a very quick recipe so do give it a try.




INGREDIENTS :
  • 12 large sized Prawns/Shrimps (Cleaned and Deveined)
  • 2 tea spoon lemon juice
  • 2 table spoon cornflour
  • salt
Marinade :
  • 1/4-1/2 tea spoon pepper powder 
  • 2 tea spoon soya sauce
  • 1/2 table spoon vinegar
  • salt
Batter :
  • 1 egg white
  • 1/4 tea spoon pepper powder
  • 3 table spoon cornflour
  • pinch of baking powder
  • 1 table spoon sesame seeds
  • 1 table spoon oil
  • 1/2 tea spoon salt
METHOD :

Wash the cleaned prawns.Rub lemon juice and salt on them and keep them aside for 15 mins.Wash them and pat dry again.


In a bowl mix all the ingredients of the marinade. Marinade the prawns in it at least for 1 hour in a refrigerator. 


Mix all the ingredients of the batter in a bowl and beat it a little. Heat oil to deep fry in a wok.Spread the cornflour on a plate. Remove each marinated prawn and make it pat dry.Roll it on the spread cornflour and them dip it in the prepared batter and let it get fully coated in batter.


Reduce heat and deep fry it till golden brown for 2-3 mins. Repeat it with other prawns. You can  fry 3-4 prawns together.


Drain them on paper and serve hot with schezwan sauce/Tomato-garlic dip.


Preparation Time : 20 mins.

TANGRI BHARWAAN KEBAB (STUFFED CHICKEN LEGS)....!!!

Author: Siddhi Shirsat // Category: ,



"Bharwaan Tangri"  is a very delicious grilled chicken dish....If u try it once m sure ur goin to include it in your next party menu....Here chicken legs are stuffed with  a stuffing including chicken kheema(chicken mince) , cheese and cashewnuts which gives  them a superb taste.




INGREDIENTS:
  • 4 chicken drumsticks(Choose legs which are big in size and broad in shape)
First Marinade :
  • 1 table spoon lemon juice
  • 1 tea spoon red chili powder
  • 1/2 tea spoon salt
Second Marinade :
  • 1 cup thick hung curd
  • 1/2 cup thick cream
  • 2 table spoon grated cheese
  • 1 tea spoon shahi jeera crushed
  • 1 table spoon cornflour
  • 1-2 tea spoon red chiili powder
  • pinch of turmeric
  • 1 tea spoon garam masala
  • 2 table spoon ginger-garlic paste
  • 1 table spoon tandoori masala
  • 2 table spoon chopped corainder
  • 3 tea spoon oil
  • salt
Stuffing:
  • 100 grams chicken kheema
  • 1 finely chopped onion
  • 1/2 tea spoon cumin
  • 1 tea spoon ginger-garlic paste
  • 2 table spoon chopped cashewnuts
  • 1 green chilli chopped
  • 1/2 tea spoon cumin powder
  • 1/2 tea spoon chiili powder
  • 2 table spoons of grated cheese
  • 2 table spoons of chopped corainder.
  • salt
  • oil

METHOD:

Wash and pat dry the chicken legs.Pick each tangri and make a very deep cut lengthwise on backside of leg with a knife.Go deep but see the bottom is intact,so that the filling does not come from other side.Mix the ingredients of the 1st marinade and apply to chicken legs and marinate for 1 hour.

Now to make stuffing. Heat 1 table spoon oil in a pan and add cumins seeds, whn they splutter add fine onion and saute it till transparent. add ginger-garlic paste and green chilis and saute till onion turns golden. Add chicken mince andstir fry for 4-5 mins.Add all the ingredients listed under it except cheese. Remove from flame and add grated cheese and keep aside to cool.

With your fingers make maximum space in the tangri cuts to stuff. Divide the stuffing in 4 parts and 
make rough balls of the stuffing. fill each deep cut of each tangri with each stuffing ball.Try to fill maximum as posible.

Mix all the ingredients listed under 2nd marinade.Hold each tangri carefully and spread the marinade all over it. The legs should have a thick coat of the marinade on all sides. Marinade them for 2-3 hours.

Place the stuffed marinated legs on greased  grill.Grill for 20 mins at 180 deg.Baste with 2 table spoons of oil and again grill them for more 15 mins or till done.

Check with knife and remove from oven. Serve hot with yogurt mint dip.

Preparation time : 40 mins.

This  "Tangri Bharwaan Kebab "is my  Entry  For The Event  Whats On Your Kebab Platter  Hosted By Khushi From "The Girls Dairy" ,


I AM THE WINNER.... :-)
Well I am Glad to inform That this Stuffed Tangri Kebab by me won the above kebab contest hosted by khushi from A Girls Dairy...They Won the best Non-Veg Kebab...For Details click here. Khushi Gifted me a Cook book shown below as a prize for the event Which i already received couple of days back ... :-)


Healthy Paneer Tikka Wraps...!!!

Author: Siddhi Shirsat // Category: ,


This Paneer Tikka Wraps are very quick to make and very tasty to...Till now to who ever i have served this wraps  they have just loved them a lot and have asked for more...:-) So i am posting their recipe here. 






INGREDIENTS :


For Paneer Tikka :
  • 200 grams fresh paneer cut into 1" cubes
  • 2 capsicum s cut into 1" squares
  • 2 big onions 
Marinade For Tikka :
  • 1/2 cup thick curd
  • 2 tea spoon besan
  • 1/2 tea spoon amchur powder
  • 2 tea spoon tandoori masala
  • 1/2  tea spoon garam masala
  • 1 tea spoon ginger-garlic paste
  • 1/2 tea spoon chili powder
  • 1/2 tea spoon jeera powder
  • 1/2  tea spoon chat masala
  • 2 table spoons of chopped coriander
  • 1/2 tea spoon sugar
  • salt
For Salad :
  • 1 cup shredded cabbage
  • 1/2 cup shredded carrot
  • 2 table spoons of chopped corainder
  • 1/2 cup shredded capsicum
  • salt
  • chat masala
Other Ingredients : 
  • 4 wheat flour rotis cooked
  • 3 table spoons low fat eggless mayonnaise 
  • 1/2 cup green chutney (Grind to fine paste pudina 1/2 cup, coriander 1 cup, 2-3 green chilis ,tamarind pulp 1 tsp,garlic 4 pods,ginger 1/2",fresh coconut 1 tbsp,chat masala,sugar n salt with little water)
  • oil
METHOD:


Mix all the ingredients listed under marinade. Cut the onion into 4 quarters and then separate each layer.Now take a big bowl and add  the paneer cubes,chopped capsicum  & onion. add the  prepared marinade over them and mix it properly with the paneer n veges. Keep aside for 15 mins.


Take satay sticks or skewers and prick one piece of capsicum, then one paneer cube then one onion pieces and so on. Continue this pattern till the end of stick. Similarly prepare such tikka sticks.


Now heat a flat griddle and sprinkle  2 tea spoons of oil all over it. Put each satay stick over it and sprinkle little oil over them and keep on turning them after 1-2 mins. After 4-5 mins when they are almost done take each satay stick and hold it over naked flame and keep on turning and roasting it till little black patches appear on the onion, paneer and capsicum.This gives the paneer tikka the perfect tandoori flavor. When the tikkas are done remove them from fire and keep aside.


Mix all the veges listed under salad in a bowl and sprinkle little salt and chat masala over them. Take a roti and spread the green chutney all over it on one side. Then above it spread 2 tea spoons of mayonnaise .Sprinkle the shredded veges salad all over it. Then place one paneer tikka stick over it and carefully separate the stick from the panner cubes and let the paneer cubes be in a line over the roti. Carefully roll the wrap and prick with a toothpick.


Serve immediately.


Preparation Time : 15 mins


NOTE : You can even shallow fry the  wrap in butter after its done if u like it more crispy.
Instead of wheat flour roti you can also use maida roti. I have used a healthy option here.

Golden Fried Cheese & Sweetcorn Balls...!!!

Author: Siddhi Shirsat // Category:


This cheese & sweetcorn balls will not only be loved by kids but elders will also enjoy them. When anyone bites into this crispy snack their mouth is filled with melted cheese and sweetness of corns. As its a very quick starter they can be made in no time.




INGREDIENTS:

  • 1 cup of grated processed cheese
  • 1/2 cup  very finely chopped capsicum
  • 1/2 cup sweetcorn kernels (blanched and bit crushed)
  • 2-3 green chili s finely chopped
  • 1/2 tea spoon pepper powder
  • 1 tea spoon dry oregano
  • 2 tablespoons of cornflour
  • 2 table spoons of maida
  • 1/2 cup dry breadcrumbs
  • 1 tea spoon chili flakes
  • salt
  • oil

METHOD:
Take the grated cheese in a bowl. Add the chopped capsicum and sweet con kernels in it and mix it well.


Now add the green chili, pepper powder, salt and oregano and mix the mixture well. Mixture should be handy enough. Add more grated cheese if required to improve the binding.


Make small lemon sized round and firm balls of that mixture and keep them aside. Mix cornflour, maida and little salt and make a thick batter of it using water.


Spread the breadcrumbs on a plate and mix the chili flakes with it. Heat oil to deep fry.


Now take a cheese ball and dip it in the cornflour and maida batter and them roll it into the breadcrumbs.Deep fry them on medium flame till golden brown and crispy. 4-5 cheese balls can be fried together.


Remove them on kitchen towel when done to remove excess oil. Serve this  hot cheese and corn balls with tomato chili sauce.


Preparation Time : 15 mins

NOTE : Use only sweet corns or American corn  for this cheese balls as they are more sweet and juicy as compared to the regular Indian corns.

Crispy Chicken Fingers....!!!

Author: Siddhi Shirsat // Category: ,



This is one among the most easiest and tasty non veg starter. I  make these often with a little change of marination ingredients.This recipe i try mostly so i am posting it here. Vegetarians can use cheese fingers instead of chicken pieces with the same recipe.




INGREDIENTS:
  • 200 grams chicken breasts cut into thin long fingers
  • 1 cup breadcrumbs
  • few cornflakes crushed(optional)
  • 2 tea spoons dry oregano
  • 2 tea spoons of chili flakes
For Marinade :
  • 1 egg
  • 2 table spoons cornflour
  • 1/2 tea spoon pepper powder
  • 1/2-1 tea spoon chili powder
  • 1 table spoon lemon juice
  • 1 table spoon ginger-garlic paste
  • salt
METHOD:


Wash the chicken pieces and pat dry them on kitchen towel. Mix all the ingredients listed under the marinade in  a bowl. add the chicken pieces in it and mix . Keep in refrigerator for marination at least for 1-2 hours or even overnight will do.


Heat oil for deep frying in a wok.Mix chili flakes,crushed cornflakes and oregano with the breadcrumbs and spread them on a plate.


 Roll this marinated chicken fingers in the breadcrumbs mixture and deep fry them till golden brown on a medium flame. Do not keep the flame very high or else the chicken fingers wont get cooked inside.Chicken should also not get overcooked,it should remain tender. So 2-3 mins on medium flame are enough for a single chicken finger to get cooked properly.


Serve this hot chicken fingers with tomato ketchup or any cheesy dip.


Preparation Time : 10 mins (Excluding marination time)


NOTE: Crushed cornflakes are optional so if u do not want to use them then u can skip them.
My vegetarian friends can try this same recipe with processed cheese fingers.

Crispy Onion Chips...!!!

Author: Siddhi Shirsat // Category: ,

This onion chips are one of the best dry munchies which i like.They are just perfect for this rainy season.They are very easy to prepare and they taste superb...these are among old Goan traditional munchies.Rice flour is one of the main ingredient here as it gives them the crispiness.Do try them and tel me how they tasted.






INGREDIENTS:
  • Paste of 1 big raw onion
  • 1 big onion chopped very very finely
  • 3-4 tea spoon chilli powder
  • 1/2 cup finely chopped coriander leaves
  • 3-4 tea spoon grated jaggery
  • 1 tea spoon turmeric powder
  • 2-21/2 cups rice flour
  • salt
  • oil
METHOD:
Take the raw onion paste in a bowl, add the grated onion, turmeric powder, chili powder, jaggery ,chopped coriander and salt and mix it well.Let it remain for 10 mins.Adjust the spices and jaggery according to your taste.


After 10-15 mins the mixture will become little watery.Now add rice flour and little 2 tsp oil to it and kned it to form a soft dough.Do not add nay water to it, ad the amount of liquid produced is more then enough.Add only the amount of rice flour which goes in it, do not add more.The dough should be soft dough and easy to handle.


Now take a plastic sheet and grease it with oil. Take small ball of the dough on it and roll it to a thin roti (thickness should be around 2mm and diameter around 2-3"). You can even make them by pressing in hands instead of rolling them.


Heat oil in a kadai and deep fry this chips till crispy and light brown. Remove on oil absorbent paper.


Store in air-tight container.They remain good and fresh for around 15 days.




Preparation Time : 25 mins

Eggless Mango Cheesecake for 2nd Anniversary(Belated) of My Blog...!!!

Author: Siddhi Shirsat // Category: ,



Well it is belated anniversary...My blog had turned 2 on 1st june 2011 itself..:D...Since I was busy so couldnt post on tht day,so posting it now...:-)M nt able to write posts regularly frm past few months...Hope to be on regular blogging track sun...now coming back to this cake...It was my first attempt to make a cheesecake.Since it was mango season i decided to make a mango cheese cake and it turned out perfectly well and tasty too...:-).I used fresh mango puree of  A very famous Goan breed of mangoes called as "Mankurad" for it.I topped this cake with a mango glaze to enhance its taste and appearance too..:-).Its a non bake quick recipe, so do give it a try and the best thing is its 100% vegetarian as i have used china grass for it to set instead of gelatin.




INGREDIENTS:


For Filling:
  • 800ml yogurt(made from full cream milk)
  • 1-1/4 cup sugar
  • 2 medium size ripe mangoes pureed
  • 400 grams(2 cups) cottage cheese
  • 10 grams agar-agar(unflavored china grass)
  • 1 tea spoon vanilla extract
For The Base Crust :
  • 150 grams digestive biscuits or cookies(i used marie biscuit)
  • 100 grams salted butter
For The Mango Glaze:
  • puree of 1 ripe mango
  • 2 table spoons of sugar
  • 1 table spoon of  lime juice
  • 2 table spoons of  water



METHOD:


Place the yogurt in a cheesecloth lined colander over a container and allow to drain overnight to get half the quantity approx 400 grams thick yogurt. Keep it aside. Mash the cottage cheese also and keep it aside.


Now to make the crust break those biscuits to a crumble with hands or a food processor. Now take the biscuit crumble and put in the butter and with the help of a pastry blender or with your hands rub the butter into the biscuits until the mixture is well mixed. Remove the mixture and press it evenly into the base of an 8” deep round springform pan or any pan with a removable bottom or a 9” regular round pan. Chill in the freezer for 15 minutes or in the refrigerator for half an hour. I used a 8" sdeep round springform pan.


To make the filling .In a food processor fitted with the metal blade or blender place the strained yogurt and  mashed cottage cheese and process until smooth and creamy. Transfer this to a mixing bowl. Break china grass in small pieces and soak it in 1 cup of water for approx 10 mins.


In a sauce pan, heat the mango puree over a medium flame. Do not allow this to boil.In another saucepan place the chinagrass and water mixture and stir on low heat until it melts completely, about 5 to 6 minutes. Do not allow this to boil.After the chinagrass melts completely, pour the hot china grass solution into the hot mango puree, stirring all the while. Both the liquids must be hot during mixing.


Slowly add the mango mixture into the yogurt and cheese mixture, stir in the sugar and vanilla extract and beat well with a wire whisk until well blended.Pour this mixture over the prepared crust, level with a spoon and chill in the refrigerator for 3 to 4 hours.

Now finally to make the glaze,mix all the ingredients mentioned under glaze in a saucepan and heat them on medium heat for sometime then when it starts boiling, reduce heat and cook on low flame for 4-5 mins till it thickens. Let it get cooled to room temperature. Spread it over the cheesecake with a spoon and level it.Before adding the glaze the cheesecake must have been set for a min of 1 hour. Let the glaze get set for min 2-3 hours. 


Garnish it with glazed cherries.choco and coloured vermicilli as i did or slice it like that only and serve chilled.


Preparation Time : 45 mins (excluding the setting time)


Quiche Lorraine...!!!

Author: Siddhi Shirsat // Category: ,


Quiche Lorrane - One of the most famous dish from French Cuisine...Looking at it you all will think that its a very tidious affair to make this baked delicacy...but its a very small procedure..it can be made in few mins and the result is just awesome.




INGREDIENTS:


For The Cripsy Crust :
  • 200 grams all purpose flour (maida)
  • 70 grams salted chilled  butter
  • 2-3 table spoons chilled milk
For  Stuffing:
  • 8-10 button mushrooms chopped finely
  • 1 medium bellpepper chopped finely
  • 1 medium bunch of spring onion greens n whites chopped finely
  • 1 onion finely chopped
  • 3 tea spoon finely chopped garlic
  • 1/2 tea spoon pepper powder
  • 1/2 tea spoon mustard powder
  • 1 tea spoon dried oregeno
  • 1 table spoon butter
  • salt
Other Ingredients:
  • 150 ml fresh cream
  • 2 eggs
  • 1/2 tea spoon pepper powder
  • 1/2 tea spoon mustard powder
  • salt

METHOD:
First to make the crust take the flour in a bowl and add pieces of chilled butter and rub chilled butter into maida with fingertips to attain a sandy crumbly texture.Now add the chilled milk to this mixture and kned it to form a smooth dough,do not over handle the dough. Wrap it in a cling film and refrigerate it for 1 hour.



Preheat oven to 180 deg . Roll out the prepared pastry approx 5 mm thick and line in 6-8 " greased quiche/pie tin. Prick all over with a fork and bake blind for 12-15 minutes.Let it get cooled.


Now to make the stuffing heat butter in a pan.Add garlic and saute for 2 mins and then add chopped onion and saute till tranparent.Add chopped capsicum, mushrooms and saute for more 2 mins.Add spring onion greens and whites and saute for a while.Add salt, pepper powder and mustard powder and saute and cook till the mixture is fully dry.Add oregeno and remove from flame and let it get cooled.


Take fresh cream in bowl and add the eggs in it and beat the mixture well for 4-5 mins. Add salt, pepper powder and mustard powder and beat again.


Preheat the oven at 180 deg.Put the prepared vegetable stuffing on the prepared pastry shell and top up with egg and cream mixture.Fill the tin fully till rim with egg and cream mixture.Bake for 15-20 mins till egg mixture is golden and firmly set. You can bake the last 5 mins at 200 deg for better results.


Remove it from oven. Cut it and serve hot...


Preparation Time : 30 mins

Toasted Sandwich Without Bread...!!!

Author: Siddhi Shirsat // Category: ,


If u want to make sandwich and bread is not available you can make use of this technique anytime. This sandwich is a very healthy and quick snack, give it a try and i am sure you all will like its taste.And believe me making it is a real fun...:-)




INGREDIENTS:

  • 2 cups besan (chickpea flour)
  • 1 cup finely chopped spinach
  • 1 onion finely chopped
  • 2 tea spoon ginger-garlic paste
  • 1 tea spoon chili powder
  • 1 tea spoon garam masala
  • 1/2 tea spoon dry mango powder(amchur)
  • pinch of baking soda
  • salt
  • oil

METHOD:


Take besan in a bowl, add chopped spinach,onion, ginger-garlic paste,salt,chili powder, amchur and garam masala.Add water and make a thick batter by mixing it well.


Heat a electric sandwich toaster and  grease inside of it all over with oil.Add soda to the batter and mix it.Now when the toaster is heated properly pour the batter in it till it fills it properly. Close the toaster and let the sandwich get cooked for 6-7 mins.


After few mins check if its done.It should be brown and little crispy.If done remove it from  toaster carefully and serve hot with ketchup.


Preparation Time: 10 mins.

Chicken Burritos With Smoky Red Sauce...!!!!

Author: Siddhi Shirsat // Category: ,



First of all i would love to congratulate " Team India " for winning the ICC World Cup yesterday .I am feeling very very happy for my country.
My todays post is dedicated to Indian Cricket Team:-)))


I had not posted any Mexican dish in this blog recently so today i a posting chicken burritos which are stuffed with a mildly spiced chicken stuffing and drizzled with smoky and spicy red sauce.These burittos are very filling as they contain rice, chicken and also cheese so they can be served as a main course item.




INGREDIENTS:


For Chicken Stuffing:
  • 400 grams boneless chicken 1/2" pieces
  • 11/2 cup fully cooked rice
  • 5 table spoon butter
  • 2 tea spoon chopped garlic
  • 11/2 cup milk
  • 2 table spoon maida(flour)
  • 5 table spoons grated cheddar cheese
  • 2 table spoon chopped pickled jalapeƱos or 2-3 chopped green chillies
  • 2 table spoons chopped fresh coriander
  • salt
For Smoky Red Sauce:
  • 6 ripe tomatoes
  • 7-8 dry kashmiri red chillies
  • 4-5 garlic cloves
  • 1 tea spoon red chilli powder
  • 1 seasoning maggi cube
  • 3/4 tea spoon dry basil
  • 3/4 tea spoon dry oregeno
  • 3 table spoon tomato sauce
  • salt
For Tortillas:
  • 11/2 cup maida(all purpose flour)
  • warm water
  • 2 table spoon oil
  • salt
METHOD:


First to make the tortilla dough mix maida, salt and oil together. Then add warm water and kned it into firm and elastic dough.Wrap it into wet cloth and keep aside for 30 mins.Make small balls and roll each into big and thin chapati.Heat a griddle/tawa. Cook each rolled chapati for 1 min on one side and then turn and cook for 20 secs while reducing heat till light brown specs appear.Remove from heat and repeat the same with remaining dough.


Now to make smokey red sauce take each ripe tomato and piece it with a fork and roast them on naked flame for 3-4 mins each till they get black patches.Repeat the same with the kashmiri red chillis.Let them cool now.Now chop the tomatoes without peeling their skin, this will only give the sauce the smoky flavour.Now take chopped tomatoes and roasted chillis and all the other ingredients listed under smoky red sauce in a mixie. Add water and grind it into a smooth sauce.


Now heat a pan and add 1 table spoon butter. Add the prepared sauce and give it one boil.Cook till it becomes thick for more 2-3 mins.Remove it and keep it aside.


Now finally to make the fillling heat a pan and add the remaining butter.Add chopped garlic and saute for 30 secs.Add chicken pieces and saute them till they get slightly brown on various sides.Now close the lid and let the chicken get cooked for 5-6 mins. When chicken is done add maida and stir fry it for 1 min.Add milk and cook till the sauce gets thicker.Add grated cheese and cook for more 2-3 mins.Remove it from flame.


Now to the hot chicken filling add boiled rice, chopped jalepenos and chopped corainder and salt and mix well.


Now to assemble , place 3-4 table spoon of chicken filling on a tortilla, and roll them to firm rolls.Repeat it with other tortillas.Now heat a griddle and add butter and shallow fry the burritos till light brown on all sides.


Now drizzle hot smoky red sauce on them and serve them  hot.


Preparation Time : 30 mins




Garlic Butter Naan...!!!

Author: Siddhi Shirsat // Category:


My post on garlic butter naans was pending from last few months so i am posting it today. This naans are very easy and worth a try.They are perfect to enjoy with hot veg or non veg gravy of your choice.


INGREDIENTS:
  • 200 grams flour(maida)
  • 2 tea spoons of active dry yeast
  • 2 table spoons of yogurt
  • 2 table spoons of fresh course garlic paste
  • 2 tea spoons of oil
  • 2 table spoon of butter
  • 1 tea spoon sugar
  • 3 tea spoons of chopped corainder leaves
  • salt

METHOD:


Take 2 table spoons if warm water in a bowl, add sugar in it and mix well. Add yeast and close it and keep for 10 mins.Then bubbles will come and the mixture will rise.Take the flour in a big bowl, add the yeast mixture, salt,yogurt, 1 table spoons of garlic paste, oil and kned it using water if required to a nice soft dough.Kned it well for atleast 5 mins.


Take the dough ball and keep it in a warm place for 2 hours, thn the dough becomes double in volume.Now make balls from this dough and roll them into long medium thick naans. They have to be 3-4mm thick approx.


Heat a griddle or tawa(preferably cast iron one).Mix garlic paste and butter and make a mixture.Apply this mixture evenly to each rolled naan.Put each naan on hot tawa,it should be very very hot. Then the naan will start bubbling on top and get golden brown spots on the bottom.Now take the naan and put the uncooked side directly on the gas flame as we do for phulkas.Keep it for few seconds until u get charred spots.


Remove it from flame. Garnish with chopped corainder and serve hot with gravy of your choice.




NOTE: You can make plain naans similarly without using the butter-garlic paste.

Mushroom Cheese Chili Toasted Sandwiches...!!!

Author: Siddhi Shirsat // Category: , ,




This Toasted sandwiches are very healthy and tasty ones.The uniqueness of this sandwiches is that in this I have added two layers of different healthy stuffings which makes them very filling.These toasted sanwiches will not only be loved by kids but also by adults.




INGREDIENTS:


For Stuffing 1:

  • 1 cup grated carrot
  • 1 cup grated beetroot
  • 2-3 tea spoons white vinegar
  • 1-2 tea spoon sugar
  • salt

For Stuffing 2:

  • 2 cups sliced mushrooms
  • 1 cup grated cheese
  • 1/2 cup blanched sweet corns
  • 1/2 cup capsicum slices(thin n long)
  • 1/2 cup onion sliced
  • 2 green chili's chopped
  • 2 table spoon tomato ketchup
  • 1 table spoon butter
  • 2 tea spoon chili flakes
  • 2-3 tea spoon chopped garlic
  • 2 table spoon fresh cream(optional)
  • salt

Main Ingredients:

  • 8-10 brown bread slices
  • butter
  • few pimento stuffed olives
  • toothpicks

METHOD:


Mix all the ingredients listed under stuffing 1 and keep aside for 20 mins.Then heat a pan and add butter in it.Add chopped garlic and saute for 2 mins, then add sliced onions and green chili's and saute till the onions turns brown.


Now add sliced capsicum, sweet corns and saute for 2 mins. Add sliced mushrooms and saute till they are done, close and cook for 2 mins.Add salt, tomato ketchup, fresh cream,chili flakes and mix well.Remove from fire and add grated cheese and mix.


Take the mixture of stuffing 1 and then squeeze it to remove all the water from it.Take bread slices and apply butter and then add a layer of mushroom cheese stuffing on it and on top of that stuffing add  a layer of beetroot-carrot stuffing.Close it with the other bread slice.Apply butter on both the outer sides of the sandwich. Cut each sandwich into two triangles.


Heat a pan and toast this sandwiches till they are brown  and crisp on both the sides.Take a toothpick and prick a stuffed olive on top of it and prick the toasted sandwich with it.


Serve hot.


Preparation Time : 20 mins 


Green Peas Burfi(Mutter Burfi)...!!!

Author: Siddhi Shirsat // Category:



HAPPY MAHASHIVRATRI To All My Dear Blogger Friends...!!!
On this auspicious occasion i am posting a very unique sweet recipe.I am saying its unique as this sweet is used making a vegetable ie green peas.Green peas gives this sweet a very nice taste as well as a  nice colour naturally.
   




INGREDIENTS:
  • 200 grams fresh green peas
  • 150 grams sugar
  • 100 grams milk powder
  • 50 grams cashew nut powder
  • 1 tea spoon vanilla essence
  • 1 cup almond chopped
  • 1/2 tea spoon cardamom seed powder
  • 2-3 tea spoons of pure ghee
METHOD:


Heat water in a vessel and add the green peas and let them get cooked fully.Now cool them and remove thin cover of each green pea.Removing this cover is important as it gives a smooth paste later.After removing the peels grind this boiled mutter to a very fine paste using very little water.There is one more way to remove peels of green peas. Put this hot boiled green peas in 'puran yantra'.After putting this mutter in puran yantra the peels gets separated and a thin paste is obtained. For those who do not know what is 'puran yantra' , its a vessel used to make puran for puran polis.


Now heat a non stick pan and add 2 tea spoon ghee and add the mutter paste and saute it for 3-4 mins.Then add sugar and mix it.Sugar will melt and the mixture will change colour to dark green paste. Let it get cooked for 5 mins.


Now add the milk powder, cashew nut powder and vanilla essence and mix well.Mixture will again change colour to light green and will start getting thicker.Saute it till it forms a ball.Add cardamom powder and mix it and let the mixture form a ball.


Grease the back side of a plate with ghee. Pour the cooked mixture over it and spread it over it uniformly using a greased small flat plate.Sprinkle almond shivers on it and press gently. Let it get cooled for 20 mins. Cut it into deisired shape and serve.


They remain fresh without refrigeration for 10-12 days.


Preparation Time: 30 mins

Garlic Buttered Squids(Calamari)...!!!

Author: Siddhi Shirsat // Category: ,



Squids or Calamari are one of the most famous seafood items. This Garlic buttered Squids is a very popular dish in restaurants. Its a very simple and quick to prepare, but the outcome is very tasty and delicious seafood starter.



INGREDIENTS:

  • 2 cups squids ( cleaned and cut in rings)
  • 2 table spoon butter
  • 1 table spoon finely chopped garlic
  • 2 tea spoon ginger-garlic paste
  • 1/2 tea spoon turmeric powder
  • 1/2 tea spoon pepper powder(optional)
  • 1 table spoon finely chopped coriander
  • salt
  • oil

METHOD:


Apply salt, turmeric and ginger-garlic paste to the squid rings and keep for marination for 20 mins. Heat oil for deep frying in a kadai. Fry all marinated squid rings in it till light brown and done.Drain them on a oil absorbent paper.


Heat a non stick pan and add 1 tea spoon oil in it. Then add 1 table spoon butter and when it melts add chopped garlic and saute it till it turns  light brown and and butter is nicely flavored with garlic.Now add fried squid rings and toss them for 2 mins. Add the remaining butter and pepper powder and toss them again till the butter melts and coats them properly.


Add the chopped coriander leaves and toss and remove from flame.Serve them hot.




Preparation Time : 20 mins

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