Crispy Chicken Pakodas

Crispy Chicken Pakodas

Chicken Pakodas or Pakoras....A delicious and crunchy starter. These chicken pakoras are very easy and can be made quickly and are extremely tasty.My Son loves to have it. They are deep fried and are very delicious.... 

Ingredients :

300 gms minced chicken
1 tsp red chilli pdr

Pinch of haldi
1/2 tsp crushed black pepper
Salt

Half of lemon juice

1 egg

1 tsp of ginger & garlic paste
1 tsp cumin & dhaniya pdr
3 tbsp each of rice, corn & besan flour (I have used all the 3)
1  onion finely chopped
salt to taste 

Coriander leaves chopped
oil for deep frying

METHOD:

First of all you need to marinate chicken with black pepper,red chilli ,garlic & ginger paste ,salt, cumin dhaniya pdr, lemon juice, and egg atleast for 30 mins or overnite. I had kept it overnite.

Now mix all the  flours to the marinate & mix well. Now just before frying the pakodas add onion,coriander leaves into the marinated mixture..

Heat the oil in a kadai .Onces the oil is hot drop the pakodas into the oil and deep-fry to a golden brown at medium heat. 

Don't fry too many pakoras at one time. The temperature of the oil will fall down and the pakoras will soak up too much oil.

Remove it on a kitchen towel and plate it . Serve it with mint chutney or simple  tomato sauce....

Enjoy!!!!!

Tutti Frutti Cake

Ingredients:

• 1.5 cups all purpose flour/maida
• 1/2 cup tutti frutti 
• 1/4 cup fresh orange juice
• 1 tsp baking powder
• a pinch of salt
• 1/2 tsp baking soda
• 1/2 cup butter (unsalted)
• 3 Eggs ( Vegetarians can use 3 tbsp yogurt (Dahi)
• 1 tsp vanilla essences
• Powdered almond (Badam) (Optional)

Method:

Sieve the all purposed flour/maida with the baking powder, baking soda and a pinch of salt in a mixing bowl and mix it well.

Preheat the oven to 200 degrees C. grease the pan with butter or dust it with maida.

In a bowl add sugar & butter whisk it well till creamy now add eggs or curd and whisk again.. Keep aside now add this wet mixture to the dry ingredients and mix it well add vanilla essences, orange juice, tutti frutti and make a  smooth batter.

Pour the batter in the greased baking pan and shake and tap the sides of the pan so that air bubbles are released you can add powdered almonds on top...

Place the pan in the preheated oven in the center rack.Keep the heating in both the bottom and top elements of the oven on.

Now bake at 200 degrees C for 40-45 minutes or more or less till a tooth pick inserted in the cake comes out clean.

Onces done let the  cake stand at room temperature for 10 minutes.Now gently remove the cake on a wired tray or rack.
Onces the cake cools, slice and serve the tutti frutti cake slices with tea or coffee.

Easy Mawa Peda

A quick and easy sweet made of mawa and flavoured with cardamom and saffron.

Ingredients:
200 gms of mawa ( I have used Milky Mist brand)

1/2 cup powdered sugar

Few strands of saffron(Kesar)

1/4 tsp of cardamom powder(Elaichi)

1/2 cup of milk

Pista for garnishing

Method:

Take a plate crumble the mawa along with the powdered sugar and mix it well. Keep aside.

In a small bowl take half cup milk add saffron to it and keep it aside for 15 mins.

Now  heat a pan add the crumbled mawa mixture and keep stirring it continuously now add the saffron milk and keep stirring till it starts leaving the sides of the pan and becomes little bit thick .

This process will take 12 to 15 mins...

Remove from flame add cardamom and allow it to cool completely.

Divide it into equal portions and now start giving them shape by greasing your palms with ghee.

Garnish with Pista... 

Around 8 to 9 pedas can be made...

Should be consumed within 3 days.....

Enjoy!!!!

Eggless Choco chip muffins

Ingredients:
1cup maida
3/4 cup sugar powdered
1/2 cup curd
1/4 cup unsalted butter
2 tbsp cocoa powder
1/2 tsp baking powder
Few drops of vanilla essence

Method:
Preheat the oven to 175c. Sift the flour. In a mixing bowl add cocoa powder, baking powder n maida mix well keep aside. Meanwhile beat butter n sugar till it becomes creamy.

Now add vanilla essences n curd n beat well. Add this to the maida, cocoa powder n baking powder mixture mix well. This batter will be little thick in consistency.

Now pour the batter to the moulds. If u want u can grease the moulds with butter n dust with flour or u can use silicon mould.

Bake for 25 mins check with toothpick from the center if it comes out clean switch off otherwise keep for another 5-7 mins... Allow it to cool and have with tea or coffee...
Njoy!!!!!

Gulab Jamun

Ingredients:
for gulab jamuns:
1 cup milk powder

1/2 cup khoya
¼ cup all maida
1  tsp water/ ghee
a few blanched pistachio or almond slices for garnishing

for sugar syrup:
1.5  cups water
2.5 cups sugar
3-4 green cardamoms crushed or powdered
Oil or ghee for frying


Method:
For preparing sugar syrup

Combine the sugar and 1 ½ cups of water in a deep pan and cook on a medium flame for 7 to 8 minutes, while stirring occasionally.
 Simmer on a medium flame for 4 to 5 minutes or till the syrup is of one string consistency. Remove any impurities which float on top of the syrup.Now add the saffron and keep the syrup warm.

For making the jamuns:
In a mixing bowl first mix the milk powder, all purpose flour add oil or ghee mix it the dough should not be crumbly or dry. 

Make smooth small balls from the dough heat ghee and the reduce the flame to low now add the balls and fry them stirring often to get even color.

When they become golden, remove  and add them to the sugar syrup.

Let them soak in the sugar syrup for at least 1 hour gulab jamuns can be served warm or cold if they are at room temperature, then warm in the microwave and serve gulab jamun topped with sugar syrup.

Chicken Lollipop

Kids favourite lip smacking starter......... A perfect starter chicken lollipop this is every meat eaters all time favorite and its been in my list of to-do recipes for so long. Some call them chicken lollipop and sum as chicken drumstick. These chicken lollipops are tender and juicy and don't require dipping sauce. U can hog it when it's hot taste is awesome....I have not taken any fancy picture....

Here goes the simple recipe for this lip smacking starter......

Ingredients:

for Chicken Lollipop Recipe
4 Chicken breasts(ligaments removed and turned into lollipop)
1 tbsp Ginger-garlic paste 

1 tsp chopped garlic
1 Egg
1 tbsp Cornflour
Salt as per taste
1/2 tsp black pepper pdr 
1 tsp Chilli sauce
1 tsp Soy sauce
1 tsp Vinegar
Oil for deep frying 

Method:
for preparing Chicken Lollipop 

Clean the 4 chicken drumsticks and keep aside.In a bowl whisk the egg and then add all the other ingredients to it except oil and whisk again....Marinate the chicken drumsticks in this prepared batter for at least 3 hours.

Once the chicken is well marinated deep fry the pieces till golden brown. Hot hot chicken lollipops are ready to be served with ketchup or have it plain....

Note – if you want you can add a few drops of red colour to the batter in which the lollipop is to be dipped i have not used  since I  avoid using artificial colour.( U can use Kashmiri chilli pdr for colour)

Simple & Quick Chocolate Fudge

Kids favourite and also enjoyed by elders... Simple & quick can be made in less than 30 mins and with few ingredients....

Ingredients:
Half a can of condensed milk
1 cup coco powder
1 tbsp butter unsalted
1/2 cup walnuts, chopped
1/2 tsp vanilla essence (optional)
2 tbsp of maida (Optional) (I have not used it)

Method

1.Heat a pan add condensed milk, coco powder, butter, vanilla essence mix it well .. Cook it on low flame.. Cook it till the mixture thickens and starts to form like a ball... Add walnuts...

2.Grease the plate or tray and pour in the mixture and smoothen the surface with the help of a spoon using the back side ....

3.Alternate method line an aluminium foil or butter paper the foil or butter paper has to cover all the sides.

4.Let the fudge cool at room temperature. do not cover the pan.

5.Once the fudge has cooled at room temperature, cover the pan and refrigerate the fudge for 30 mins or till it sets completely later remove the chocolate fudge along with the foil and place it on a chopping board or serving plate...

Enjoy!!!!

Eggless Banana and Walnut Cake

Eggless Banana and Walnut Cake

Ingredients:

Dry ingredients:
• 1.5 cup whole wheat flour 
• ½ tsp baking soda
• 1 tsp baking powder
• a pinch of salt
• Handful of choco chips
• Few cashewnuts (Optional)

Wet ingredients:
• 5 banana ripped (I have taken small one’s)
• ¼ cup sugar (I have used powdered one to save time)
• ½ cup oil
• 1 tsp vanilla essence

Method:
1. Grease a cake tray with butter or parchment paper and also preheat the oven to 180 degrees Celsius for 15 minutes. You can use the same temperature for preheating in the convection mode of a microwave oven.
2. Take a large bowl add chopped bananas along with sugar and mash the bananas with a fork or you can also blend the bananas and sugar in a blender to get a smooth puree.
3. Now add oil or you can also use melted butter instead of oil stir the mixture very well with a wired whisk so that the oil is mixed evenly.
4. Now add vanilla essence and choco chip and stir well and keep aside.
5. Sieve 1.5 cups whole wheat flour, ½ tsp baking soda, 1 tsp baking powder, a pinch of salt directly in the wet ingredients bowl. Mix well and now pour the batter in the cake mould….Now bake the cake in the preheated oven for 30 to 35 minutes or till a tooth pick inserted comes out clean
6. NOTE: Temperatures in oven differs, so do keep a check while baking. your oven might bake the cake in 20 minutes or even 40 minutes.
7. It took 35 minutes to bake in my oven the final check is that a tooth pick should come out dry or with fine crumb particles. there should be no stickiness. use the same temperature for baking in the convection mode of a microwave oven.
8. Once warm or cooled at room temperature… Serve with tea or coffee…..

Paneer Tikka made in Oven

Paneer Tikka made in Oven

Ingredients:

• 250 gms paneer
• 1 large green bell pepper/capsicum (Optional)
• 1 medium size onion (Optional)

for the marinade:
• 200 gms thick curd
• 1 tbsp ginger garlic paste
• 1 tsp ajwain/carom seeds
• 2 tsp kashmiri red chili powder
• ½ tsp turmeric powder/haldi
• 1 tsp jeera powder/cumin seeds powder
• 1 tsp dhania powder/coriander powder
• ½ tsp garam masala powder
• 1 tsp dry mango powder/amchur powder
• 1 tsp chaat masala
• juice of half lemon
• 1 to 2 tbsp oil for brushing
• Salt

Method:

For marination:
1. Take a large bowl add curd and whisk it till it becomes smooth then add ginger garlic paste and all the spice powders plus ajwain, including salt and at last the paneer mix it well. Keep aside.
2. You could also add oil at this stage if you do not want to brush the paneer tikka with oil later now add the veggies and paneer to the marinade.
3. Marinate for at least 1 hour or more in the refrigerator.
4. Now use the skewer and skew the veggies and paneer alternately on skewers or tooth picks.
5. Preheat the oven for 6-7 minutes at 180 degree Celsius.
6. On a rack or a plate arrange the paneer skewers. brush some oil on the veggies and paneer.
7. Bake the paneer tikka for 30 minutes at 180 degree Celsius.
8. After 15 mins remove the skewers, and turn the skewers again brush some more oil.
9. Keep again in the oven and bake for a further 15 mins or till done.
10. Arrange the paneer tikka on a plate. sprinkle some chaat masala on paneer tikka.
11. Serve the yummy paneer tikka with cucumber, carrot and onion rings with lemon wedge.

Baked Stuffed Capsicum

Ingredients:

• 3 medium to large shimla mirch/capsicum
• 3 medium potatoes boiled and mashed
• 1 small onion, finely chopped
• ½ tsp cumin/jeera powder & Coriander/ dhaniya powder
• ¼ tsp turmeric powder/haldi
• A pinch of hing (Optional)
• ¼ tsp red chili powder/lal mirch powder
• ½ tsp dry mango powder/amchur powder or chat masala
• ¼ to ½ tsp garam masala
• 2 tsp oil for sautéing the onions
• 1 tsp oil for sautéing the capsicum
• Amul cheese grated (optional)
• Salt

Method:

1. First, boil the potatoes cool it peel and mash potatoes. Keep aside.

2. Slice off the tops of the capsicum remove the seeds rinse them in water and pat dry with a kitchen towel and keep aside.

3. Heat a pan, add oil and now fry the cumin seeds and then add chopped onions saute the onions till light brown and add turmeric powder, red chili powder, asafoetida,cumin coriander powder stir again.Now add the potatoes and mix everything sauté the potatoes for few mins and then add garam masala powder, dry mango powder or chat masala and salt.

4. Now keep aside and allow the potato stuffing to cool down.

5. Take Capsicum and start stuffing it with a spoon or with your hands.

6. Now it’s ready for baking in an oven or to saute in a pan.If baking brush the capsicum with oil..

If cooking on a pan:

1. Heat oil in a pan and place the stuffed capsicum in the pan.

2. Cover the pan and allow the stuffed capsicum to cook on a low flame.

3. You will have to check after every 5 to 6 mins and keep on changing the sides of the capsicum, so that all sides are cooked well check, turn the sides and cover the pan again continue to check, change the sides and then cover again till the bell peppers are cooked well.

For baking:

1. Preheat your oven to 200 degrees C for 5 mins

2. Place the stuffed capsicum on a baking tray and bake at 200 degrees C for 25 to 30 mins (oven temperatures vary, so keep an eye) till the capsicum has become golden and wrinkled. 

NOTE: You can also top some grated amul cheese on the potatoes and then bake.

3. One’s it’s baked serve these stuffed bell peppers hot or warm with rotis, rice or as a side dish.

Enjoy!!!