Pepper, Chilli and Vanilla

India's Most popular and ordered dish all over the world.TandooriChicken is one such dish which is fav among all non vegetarian ..tandoori meaning cooked in hot oven /tandoor..which gives this chicken the real flavour and taste..the key to make a tandoorichicken is succulent and juicy is the marinade where in all the flavours goes in..the longer you marinade the better it taste.
I have also made biryani with this you can check this post for tandoori chicken biryani...I have made this on stove top/gas in a non stick pan and later gave coal smoke to it which gave the real tandoor aroma and taste.Now you too can make restaurantstyleTandooriChicken at home ,It was juicy well cooked and utterly delicious..do try it out..

restaurant style tandoori chicken recipe,how to make tandoori chicken on gas

Ingredients
750 gms chicken leg and breast
3/4 cup curds/dahi/yogurt
1 1/2 tsp kashmiri red chilli powder
2 tbsp + 1 tsp ginger garlic paste
1 tsp lime/lemon juice
1/2 tsp garam masala powder
1/2 tsp chaat masala
1 tbsp oil
a pinch of red colour
coal

juicy succulent tandoori chicken without tandoor/oven

Method

Wash the chicken well and make gashes/slits with a sharp knife .
Apply salt lime on the chicken and keep aside
Meanwhile take a small bowl and whisk the curds,chilli powder ginger garlic paste and the garam masala and colour if using.
Add 1 tbsp oil to the above mixture and mix
Now apply this marinade all over the chicken let the marinade cover the chicken fully
The more you marinade the better it taste,cover with cling wrap and let it marinate for at least 2 hours I prefer marinating the chicken overnight.
When you are ready to cook it heat the non stick pan add 1 tbsp oil and then add the chicken with the marinade.
Cover with the lid and cook over medium heat on both sides till its cooked completely
When the chicken is almost done burn a coal ,you can place a small piece of coal on the burner below the pan you cooking your chicken in.
The coal has to be red hot ,with tongs carry the coal and place a small piece of foil in the centre of the pan ,keep the burning coal on the foil ,put a drop of oil/ghee and immediately cover the pan with the lid.this will allow the aroma to get deep inside the chicken and will give it nice tandoori flavour,let it be covered for at least 5 min.you will notice the smoke will become less then take the foil out with the tong .
Sprinkle chaat masala before you serve the chicken,serve it as a side dish with some onions rings,lemon wedges/salad/Naan

Notes
Making Slits/gashes is very important to make sure the chicken is well marinated or else the chicken will taste bland from inside.you can also prick the chicken with a fork/knife.
You can also use chicken with the skin on but make sure you marinate the chicken well especially let the marinade go beneath the skin
You can bake this in the oven too ,you will need to baste the chicken with butter /oil then place it on a baking tray lined with foil cook in a preheated oven for 15-18 minutes at 200 degree Celsius.
Giving coal smoke gives the feel of cooking the chicken on tandoor,if you don't have coal at hand just cook till the chicken is done and serve ,it will still taste yumm.

I served it with Mutton chops Biryani..recipe to follow soon.....

MuttonChops are my favourite i have shared two recipes of fried muttonchops .I love chops in any form and so thought of making a biryani using chops only ..THis is a very simple yet delicious version of muttonchopbiryani i also make it in another way ,which I will post sometimes later.
.It was a super yummy treat..do try this you will love this..perfect for festive occasions or a dinner party.

Ingredients
1/2 kg Mutton chops
1 1/2 tsp ginger garlic paste
3 thinly sliced onions
1/4 tsp turmeric powder
1 1/2 ts red chilli powder /mutton masala
3-4 green chillies slitted/as per taste
1 tsp garam masala powder
200 gms curds
2 medium tomatoes sliced
oil
salt

for the rice
1/2 kg basmati rice
2 bay leaves
3-4 green cardamom
1/2 tsp shahijeera
1 small stick dalchini/cinnamon
2-3 cloves

for layering
1 thinly sliced crispy fried onion
2 tbsp chopped mint leaves
2-3 tbsp coriander leaves
dry fruits as needed
1 1/2 tbsp ghee
1 tbsp rose water
food colour a tiny drop/saffron soak in 1 tbsp warm milk

Method

Marinate mutton chops with ginger garlic paste,salt turmeric powder and red chilli powder,slitted green chillies and keep aside for 2 hours or more ,cover and keep in the fridge if keeping for more than 2 hours.
Fry the thinly sliced onions till golden brown and crisp .
If using potatoes fry the too and keep aside also fry the nuts and keep aside
Cook the soaked basmati rice till 3/4th done with the ingredients mentioned
Drain the rice and keep aside .
Heat a pressure cooker add oil then add sliced tomatoes fry well till its soft .
Add the marinated mutton chops and sate over medium heat for 5-7 minutes till the rawness of the ginger garlic paste in the marinade goes away and the meat is well sauteed.
Then add the garam masala powder and saute for a while.
Add about 1/2 to 3/3 cup water and cover the pressure cooker with the lid and cook for 3 whistles.
Take a thick bottomed pan/vessel and heat 1 tsp oil/ghee put layer of rice .
Add the fried onions,mint and coriander leaves,potatoes and then add the gravy with chops.
layer it with the remaining rice and sprinkle the fried onions,coriander leaves nuts etc.
If using colour just add a tiny drop of it/pour the saffron infused milk all over the rice.
Make 4 holes with back of spoon and add little of 1 tbsp melted ghee in each hole
Lastly sprinkle rose water cove the lid and cook on high heat for ten minutes then later cook on the lowest flame for 10 minutes.
Serve with raita/tandoori chicken or any kebab

mutton chaps biryani recipe ,homemade mutton biryani recipe

white chocolate and coconut truffles,easy homemade white chocolate truffles

Being a chocoholic I always stock chocolates in my fridge because there is always an urge to have something sweet after every meal But I have been a fan of white chocolate ,found it oversweet always..I was having half a slab of whitechocolatecompound left after making fudge for Christmas and so thought of finishing it by making these Easy to make Whitechocolatetruffles with coconut.

These little balls of WhiteChocolatetruffles are so easy to make all you need is just 3ingredients and you get delicious whitechocolatetruffle made in minutes..Perfect to gift anyone you can use colorful paper cups and pack them in lovely boxes available easily.These can be a great idea for your kidsparty as well. You can add a tiny drop of colour to the desiccated coconut when you roll them ..it will look very pretty..

Ingredients
200 gms White Chocolate
60 ml Fresh Cream
100 gms desiccated coconut
few drops of vanilla
1 tbsp butter

Method

Chop the chocolate in a bowl and keep aside
In a saucepan add cream and heat over low flame ,don't let it boil once you see tiny bubbles at the side of the saucepan witch the flame off.
Pour the cream over the chopped chocolate and add 1 tbsp butter ,let it stand for 2 minutes.
Add in vanilla.
Mix with a spatula till all is smooth and silky.
Allow it to cool at room temperature.

Mix the desiccated coconut and keep it in the fridge for about 2-3 hours.
Remove and shape it into balls .
Roll it on desiccated coconut and place it on paper cups
Let it refrigerate for 1 hour before serving.

StrawberryCupcakes with creamcheesefrosting...these cupcakes not only look cute but are very soft and super delish..My family prefers vanilla /fruit cakes over chocolate..So made these lovely cupcakes for them..I had some frosting left from my redvelvetcupcakes ,so used it to frost this..
FreshStrawberry adds a very nice flavour and taste to these cupcakes if you do not have fresh strawberries you could add preserve/coulis.. as well ..For the frosting i added little strawberrycrush for the colour and flavour as well.

Ingredients
for the cupcakes
3/4 cup flour/maida/APF
1 tbsp cornflour
1 tsp baking powder
50 gms + 1 tbsp butter
1/2 cup powdered sugar
1/4 cup butter milk
1 egg
8-9 strawberries chopped/2 tbsp strawberry preserve

Method

Sift flour baking powder and cornflour and keep aside
Line 8 muffin cups with cupcake liner
Pre heat the oven at 180 degree Celsius for 10 minutes
Cream Butter and sugar till light and fluffy
Add one egg and beat well
Now mix butter milk and vanilla/strawberry essence and mix
Add sifted flour and fold in with a spatula till all is mixed well
lastly add the strawberries/preserve and mix well
Pour the batter in the lined muffin moulds.
Bake for 2--25 minutes at 180 degree Celsius.
Allow them to cool completely before you frost it.

For the strawberry creamcheesefrosting I used the leftover frosting from red velvetcupcakes.
I just added a tablespoon strawberry crush and mixed and then piped it using a 2d tip.

Notes
1/4 cup milk + 1 tsp vinegar/lime juice = butter milk
if you don't want to add egg,skip and add 1/2 cup buttermilk in place of 1/4 cup
you can use whipped cream frosting to decorate them as well
if you don't have strawberries/crush/preserve just add the strawberry essence and 1 tbsp strawberry custard powder instead of cornflour.

how to make strawberry cupcakes with cream cheese frosting

Melt in mouth delicious malaichickentikka or murghmalaikebab are one of my favourite They are just super yummy and these taste better than the restaurant ones..
These are nothing but boneless chicken marinated with creamcheese and mild spices ..this is milder than the other kababs..Have tried it many times and we love it absolutely..do try it out ..you will love it too

chicken malai tikka,malai chicken tikka recipe

Ingredients
1/2 kg Boneless Chicken pieces
1 tbsp ginger garlic paste
2 green chillies chopped fine
1 tbsp chopped coriander leaves (optional)
1 tsp black pepper powder
1/4 tsp cardamom powder
2 tbsp fresh cream
2 tbsp cheddar cheese
1 tbsp thick curd/yogurt
2 tsp
1 tbsp oil
salt

Method
Wash the chicken pieces and let the excess water rain completely
Apply salt,pepper and ginger garlic paste and keep aside for 20 minutes.
Meanwhile mix together thick curds,cream cheese cream ,cardamom powder finely chopped chilli and coriander leaves ,cornflour and keep aside for an hour in the fridge
Once ready to cook remove the marinated chicken for at least 10 minutes before you start cooking.
Place the marinated chicken in the skewers and grill in hot grill pan/non stick pan till done.
If using oven cook at 200 degree for 10 minutes on both sides till brown .
Serve with lemon wedges and onion rings..

murgh malai kebab /chicken malai kabab ,how to make chicken malai tikka

Notes
You can add meat tenderizer/papaya paste in the first marinade,I have never used it as i marinate it well ahead so that the meat is cooked succulent and really well.
If you love to make it extra rich you can also add 2 tbsp mava/khoya to the second marinade.
Always cook on medium flame as it has cheese it turns brown fast.
Use salt sparingly since cheese is salty too.
Soak the wooden skewers in water for an hour before you use it

Few years back there was a very famous bakery Bread talk in a mall nearby ..It was our favourite hangout We loved the cottonlightcheesecakes and the sausage bun was my favourite..It was a ritual to get a pack of this wonderful cottonsoftcheesecake every week..though it was expensive we used to love it to the core..Don't know why it was shut down and I was sad because we could no longer get the yummy cottonlight/cottoncheesecake..it was those days when i baked only semolina /coconut and chocolate cakes i had never tried cheesecakes this was way back in 2008 ..
Few years back i simply googled for bread talk and this cotton cheesecake recipe and was very happy to see them in most of the Asian blogs...Since then I have been trying this and was happy to get the exact taste...P.S my two attempts were a big flop ..the first time i tried i had not whipped egg whites well and the second time I had overmixed the batter which caused to deflate.

After that there i never failed i followed this recipe to the T and got wonderful cotton soft cheesecake..Now this has been a family favourite and is baked alteast twice a month
You do give it a try ..i have tried to include all the tips and tricks and also made it simpler with the stepwise pics along..do try and let me know how it turned out..
I will be posting another version of this cake very soon so do stay tuned.

Ingredients
50 ml milk
125 gm cream cheese
25 gms butter
30 gms all purpose flour
10 gms cornflour
70 gms powdered sugar
3 egg white
3 yolks
1 tsp vanilla
1/8 tsp cream of tartar/1 tsp lime juice

Method
Melt butter ,cream cheese ,milk over double boiler and let it cool
Beat egg whites with cream of tartar /1 tsp lemon juice till glossy the peak should be stiff

Beat eggs sugar and vanilla till thick.

Then in 3-4 additions mix in egg whites.
Mix in the flour and cornflour in the cream cheese mixture in 2 -3 additions.

Mix the egg mixture in the cream cheese mixture

Pour in 6/7 inch pan lined with parchment ,oiled and dusted.
Place the cake pan in a tray covered with hot water,the water level should be just below half the level of the cake pan..
You can use a wide rectangular baking tray like i did for the water bath .

Bake 40-50 min 160 degree Celsius.
Turn off the oven and keep the door ajar for 15 minutes.
Remove the cake pan from the oven .

Allow it to cool completely.

I have dusted some icing sugar using stencil.

Notes
I have used Philadelphia cream cheese you can try using homemade cheese but using Kraft or puck cream cheese is a big No.
I have baked it in a water bath hence the cake was soft from the bottom,you can also keep 4 bowls filled with water in a tray below the baking tray on which the cake pan is kept.
You need to beat the egg whites really well because that is what will give the cake the cotton soft texture or else the cake won't rise as we don't use any rising agents here.
I always use salted butter for my bakes so i skip adding salt If you use unsalted butter add 1/4 tsp salt along with the flour.
If using a springform/loose bottom pan make sure you wrap aluminium foil so that the water rom water bath doesn't seep in.
It may take 40-60 minutes to bake depending on the oven temperature..every oven is different.

how to make chinise style chicken shashlik

ChickenShashlik/skewers served with fried rice and chicken Manchurian makes a wonderful combo .
ChickenShashlik is served with sauce /gravy and fried rice. These ChickenShashlik are Chinese style shashliks.These are really yummy and can be a great appetisers for a party as well..Shashlik are pretty simple and easy to make. ..Have seen this recipe been shared in many groups and was tempted to try..I have tried and kept it simple by using the ingredients I had at hand..You can use colourful bell peppers to make it look more pretty.

chicken with capscicum and onion on wooden skewers

Ingredients
400 gms chicken breast/boneless
1 1/2 tsp ginger garlic paste
1 tsp soy sauce
1 tsp lemon/lime juice
1 1/2 tsp black pepper crushed
1 tsp chilli garlic sauce
salt
1 tsp oil
2 Capsicum
1 onion
1 tomato
wooden skewers

Method

Cut the chicken into small cubes and wash it well.
Keep the wooden skewers in water for 30 minutes
Also cut the capsicum ,onion and tomato into cubes.
Remove the seeds from the tomatoes.we just need the flesh.
Marinate the chicken well with salt ,pepper ,lime ,ginger garlic paste and the sauces .
Keep it aside for 30 minutes
Also add the cubed veggies in the marinade .
Place the chicken and the capsicum ,onion and tomato in the skewers alternatively.
When you are ready to cook ,heat a grill/non stick pan
Add 1 tbsp oil ,once the oil is hot place the skewers.
Fry on medium flame till its nice and brown in colour.
Serve it as an appetizer or with fried rice and Manchurian

DalMakhni is a delicious dish made from urad/black lentil and kidney beans with less spices and ingredients it still taste yumm..This is one of the most popular Punjabi dish very famous in dhabas /road side stalls it goes very well with naans or even with simple steamed/jeera rice...To give restaurant /dhaba touch to this dalmakhni i have infused charcoal's smoke to this at the end it gives a nice flavour to this dish .
This dalmakhani taste even better the next day..do try it you will love for sure.

Ingredients
1 cup sabat urad/whole black lentil
3 tbsp rajma/red kidney beans
1 onion chopped
1 1/2 tsp ginger garlic paste
2 med tomatoes chopped finely /pureed
1/2 tsp garam masala powder
1 tsp coriander powder
2-3 green chillies chopped
1 tsp red chilli powder
2 bay leaves
1/2 tsp cumin seeds
2-3 cardamom seeds crushed
1/2 inch cinnamon stick
1 tbsp ghee/oil
1 tbsp butter
2 tbsp cream

Method

Soak the black lentil/sabut urad and rajma in water for 7-8 hours ,I soak it overnight.
Rinse the soaked lentils .
In a cooker add the soaked rajma and urad add 3 -4 cups water.
Pressure cook the dals for 12 -15 whistles or 20 minutes till they turn completely soft
Heat oil add bay leaves ,cumin seeds ,crushed cardamom and dalchini/cinnamon stick
Saute for sometimes then add onion and ginger garlic paste then add green chillies
Saute till the onions turn soft and raw smell of the ginger garlic paste disappears.
later add tomato and cook oil separates.
Then add roasted coriander powder and red chilli powder
Cook till the masala is very mushy and well mixed
Then add boiled lentils add garam masala powder and cook on low flame stirring all the time
Add about 1/2 cup - 3/4 cup water
Add salt and cook on low flame for 15 - 20 minutes.
Keep stirring in between to avoid the lentils sticking to the bottom of the pan.
Then add butter and cream and switch off the flame.
You can serve it hot right away .
If you want to add the coal smoke ,burn a piece of charcoal till its red hot.
Take a piece of foil place the foil on the dal makhni and place the burning coal over the foil
Add 1/2 tsp of oil /ghee on the coal you will see smoke begins to appear,immediately close the vessel tightly with a lid for 3-4 minutes to let the charcoal smoke infuse in the dal makhni.
Remove the foil out.
Garnish with some more cream and serve hot with Naan

Just 3 ingredients and you have a delicious creamy StrawberryRippleIcecream ready...No Icecream maker needed..No need to churn too..I have posted Natural's StrawberryIcecream before but that is entirely different ..Both taste equally good...Now summer is at the peak and its time for having something chilled and Icecreams in the fridge is always handy ..Since this is no fuss icecream I love to make it every week with different flavours...Don't have strawberries no worries make it with strawberry crush ..It will taste absolutely yummm...

Ingredients
1 cup whipped cream *
200 ml fresh cream
100 -150 gm condensed milk
2 -3 tbsp strawberry crush/8-10 strawberries pureed

no churn strawberry ripple icecream recipe

Method

Place the beaters,and the bowl in which you will whip the cream in fridge for at least 30 minutes.
In a bowl beat whipped cream to soft yet stiff peaks
Add condensed milk ,fresh cream and strawberry crush and beat again
Pour it in a air tight container
Take 1 tsp crush and spread it with the fork to give a swirl look.
Freeze for 6-7 hours.

Notes
i have used strawberry crush for this recipe,the crush is sweet enough so adjust the condensed milk accordingly.
If using double cream skip fresh cream ,i have used since I used non dairy whipped cream(tropolite)You can use Amul whipped cream as well.
For swirls/ripple you can also use strawberry jam...just take 1 tbsp jam and mix it well with spoon so that it turns to a smooth paste then just add it and make swirls with knife/fork/toothpick..
I have used the crush to make swirls.

These pizzacups are so delicious and very easy to make ..they were literally pillowsoft...I have shared many pizzas before and there are so many in my drafts as well ..so thought of sharing these yummy pizza cups first..these are soft and utterly delicious...I have tried and kept it very simple...I always use my homemade pizzasauce s for pizza/pasta but was very bored to make it from scratch so I used this quick no cook pizza sauce which comes handy to make a quick pizza..These pizza cups are so good to serve too no need to cut the pizza just put them in muffin moulds and you have yummy cheesy pizza cups ..I have always baked the pizza base first but here I have baked it all together and it took me just 18 minutes.It make take 18-22 minutes depending on the oven.

pizza in cups/muffin moulds ,pizza cupcakes recipe

Since I had some tandoori chicken already made i just cut in small bits and used it for filling..Using mozzarella and Parmesan cheese makes these pizza cups even more yummy but if you cant find it you can use the pizza cheese which is available easily or even use Amul or cheddar cheese..You can use any filing for these pizzacups if you are a vegetarian use paneertikka in place of tandoori chicken it will turn out to be great.Do try these yummy pizza cups and let me know.Your kids are going to love them.

I have used my no fail basic pizza dough recipe for this only thing i changed was i didnt add milk instead added more water and 1 tbsp milk powder to the dough..I made pizza with half of the dough and the remaining half i used to make these pizza cups.

Ingredients
for the dough
2 cups flour/maida/all purpose flour
3/4 cup water
1 tsp yeast
1 tbsp milkpowder
1/2 tsp salt
2 tbsp oil

for no cook pizza sauce
1 cup tomato ketchup
1 tsp oregano
1/2 tsp mixed herbs.
1/2 tsp garlic powder/minced garlic
1 tsp chilli flakes..

Mix it all together and nocookpizza sauce is ready.

Filling and topping
1/2 cup chicken tandoori chunks refer thisrecipe
1/2 capsicum sliced
1/2 onion sliced
8-10 olives chopped/sliced
Parmesan and mozzarella cheese as needed
1/2 tsp oregano

Method

Shape the pizza dough in small balls and roll into small circles.
Grease the muffin tray with oil.
Place the rolled circle in each muffin hole to form a cup

Put some no cook pizza sauce then the chicken chunks/paneer tikka
Add capsicum ,onion and olives
Lastly add cheese
sprinkle some oregano and chilli flakes
Drizzle some olive oil.

Pre heat the oven at 180 degree Centigrade for 10 minutes and bake for 18-22 minutes.

chicken pizza cups with no cook pizza sauce

Enjoy these yummy pizza cups warm ...

See for yourself how soft and yummy it is..
Notes
you can check the basic pizza basic pizza dough recipe here i have also mentioned the dough ingredients above..just knead to a soft smoth dough and let it prrof to double then divide into small balls and proceed..you can check the basic dough recipe for kneading proofing etc...

some more pizzas from my blog

Chicken sausage and herb chicken pizza
Chicken tikka pizza
wholewheat chicken fajita pizza
veg mushrrom baby corn pizza
chicken salami and spicy chicken tray pizza

One of my favourite Biryani..ChickenTikkaBiryani...A very flavourful and delicious biryani with chickentikka chunks and aromatic basmati rice cooked to perfection..This chickentikkabiryani has got a yummy flavour as we use charcoal for the coal aroma which gives you the feel of having tandoori/tikka made on a clay tandoor..Chickentikkabiryani recipe is slightly different than the other biryanis more or less same as my tandoori chicken biryani which is already shared on the blog.Unlike other biryani the chicken tikka chunks are grilled/cooked separately and later arranged on layer above the rice and gravy..

Do try it out you will love it ..Use the best quality basmati rice for better results..this chicken tikka biryani goes well with any raita /salad.. I enjoyed it with mince potato chops and some fried chicken ..

Ingredients
for the tikka
1/2 chicken boneless
1 tsp lime juice
1 1/2 tsp ginger galric paste
1tsp kashmiri chilli powder
1/2 tsp garam masala powder
1/4 cup curds/yogurt/dahi
salt

for the rice
1/2 kg basmati rice
2 bay leaves
1/2 tsp balck cumin seeds/shahi jeera
2-3 cardamom
salt

for the gravy
1 tsp ginger garlic paste
1/4 cup curds/yogurt/dahi
3 onions sliced
2- tomato sliced
1 tsp red chilli powder
1 tsp garam masala powder
1 tsp coriander powder
1/2 tsp cumin powder
4-5 green chilies/chopped or slited
oil

for layering
coriander leaves
mint leaves
crispy fried onion
nuts as needed
rose water
1/2 tsp fennel powder(optional)
1/4 tssp nutmeg powder
safrron infused in 1 tbsp milk
orange food colour (optional)

1)
Preparing the Chicken Tikka

Marinate chicken with the ingredients mentioned and set aside for 20 minutes minimum..
Grill or cook it in a non stick pan using very little oil ,fry well till done.
keep a coal burning till red hot ,place a aluminum foil in the pan where the chcken is fried keep the coal drizzle a drop of oil or ghee and cover the pan immediately to let the smoke infuse in the chicken tikka.
Keep it covered for atleast 5-7 minutes.
Remove the foil carefully.

2)
Cooking the rice

Take a vessel fill it with water around 4-5 cups add salt
Let the water come to a boil
Add bay leaves,cardamom and shahi jeera
Add the soaked ,drained rice and cook till 3/4 th done .
Drain the excess water by removing the rice in a colander.

3)
Making the gravy

Heat oil and fry the onions till crisp and golden brown keep some for layering.
heat oil in a pan ,add ginger garlic paste cook till raw smell ogoes off
Add the sliced tomatoes and green chillies ,cook till soft and mushy
Add the fried brown onions and saute for few minutes
Now miz in the leftover marinade to the beaten 1/4 cup curds and the coriander,cumin ,chilli powder and garam masala powder.
Saute till the oil releases from the masala.
Add about 1 1/2 cup water and let ti come to a boil
You can add more water if you find the gravy too thick, also add salt if required

4)
Assembling the biryani

Heat a iron griddle/tava on the gas stove.
In the vessel which you are using to layer biryani heat 1 tbsp oil/ghee
Arrange half layer of rice
Top it with fried onions ,coriander mint leaves and also add fennel and nutmeg powder.
Arrane the gravy over the rice and place the chicken tikka over the gravy
Now arrange the remaining half layer of rice.
Top it with coriander,mint leaves and fried onions
Sprinkle rose water ,1 1/2 tsp melted ghee,nuts , saffron infused in milk and few drops of orange food colour.
Cover the vessel with an aluminium foil and place the lid over it.
Keep the biryani pot/vessel over the hot iron griddle and cook on dum for 20 minutes
If not using tava under the vessel ,cook on high flame for 10 minutes then on low flame for 10 minutes.
Serve it hot with raita/salad of your choice.

How do you feel when you get juicy delicious cheesy burger served which is totally homemade..You will love it right..My family loves homemade burgers they were never a fan of MacDonald or kfc..I love trying different burgers from scratch and this is one of our family favourite..The chickenburgerpatty is juicy and very yummy with just few ingredients you make your own burger patties that too with just few ingredients and at a minimal cost..These chicken burgerpatties can be freezed well ,so whenever you want to make a burger just take the patty out and grill/shallow fry it..
Just a month more and your kids will have their summer vacation so you can make these patties and freeze it ,it will come handy on those days or even when you want to pack it for their lunch boxes...These ChickenBurgerpatty are very easy to make..try them you will never buy those chickenburger patty from out..

This post is specially for those who had requested me to post more burger recipes and tipsonhowtostore it,so here you go with the recipe and the tipsonfreezingtheburgerpatties.

Ingredients
500 gms Chicken Mince/Boneless chicken
1big or 2 med sized onions
4 -5 green chillies/as per taste
8-10 black pepper
5-6 garlic cloves
1 bread slice
1 tsp lime juice
1 tbsp coriander leaves chopped
salt

Method

If you have mince skip this step ,since I didn't have mince at hand i washed the chicken pieces,drained the water completely.
Then put all the ingredients in the mixer and ground it till it all came together.
Remove the mixture in a bowl.
Wet your hands since the mixture is sticky.
Take a small portion and shape it into burger patty.
Once done take parchment/butter paper and cut in squares

how to make and freeze chicken burger patty,make ahead burger patty recipe

Place each patty on the parchment and cover with the other parchment,you will need 2 parchment/butter paper squares for each patty.

how to make and freeze chicken burger patty,how to store chicken burger patties

Take a zip lock pouch and place all the burger patty .
Freeze them and use when needed.
you can grill or pan fry them
This gives you the moist juiciest Chicken Burger...will post this soon...

Notes

Its very important to squeeze the water from the mince completely ,or while frying the burger patty will shrink.
You can add carrot,corn,capsicum any vegetable finely chopped .
I have not added egg since I didn't feel the need,it binded well together and it did hold its shape.
You can grill or pan fry it,but do not keep it frying for a long time,the patty will turn chewy and not juicy ,chicken cooks fast so cook accordingly.
If you wish you can also beat a egg then dip the burger patty roll it in bread crumbs and then fry it.
With the above mentioned quantity you will get approx 10 -12 patties .
Always use chicken breast and meat from thigh/leg pieces to make..mix both together..

When i was in std 9th we friends use to study together it was a fad those days ..more than studying/revising we used to have fun together..it used to be in every friends house when it was at my place mom used to make puddings for all of us some other friends mom made koki some made urad dal bhajiyas some made dhoklas yeah we were a group of friends of all religion together ..My Friends mom knew me very well esp my likes in food hahaha..one day while studying my friend told me "aaj ami ne tere liye bajrekekabab banaye" ..i made all the weird faces i could and made excuses telling them i was full and couldn't eat more ..

Somehow they convinced me that it was not made from bajra alone but there was kheema/mince too ..then aunty made sure she fed me those yummy kababs..after that day bajra became my fav i told mom to make similar kababs and also loved eating bajre ka rotla with white butter and jaggery.
Time flies away now we all are in different parts of world still connected through wats app FB and we meet very often .Of late when we met i made these kheemeke kababs ,cakes,some stuffed buns and sandwiches and they all loved it..

These kachekheeme ke kebabs /bajrekekababs are the best way you can feed your fussy kids bajra/pearlmillet these kheeme ke kababs have greens ,you can cheat and also add spinach and methi my mom did that to feed me greens when i was a kid. These bajrakababs /kheemekekababs can be made and frozen for a week or two when you want just deep fry them..
these are really very yummy,bajra flour does the work of binding so there is no need to add egg,i always add roasted besan along with bajra makes the kebabs really crisp.

Ingredients
500 gms mince mutton/chicken
2 tsp ginger garlic paste
3-4 green chillies crushed/chopped finely
2 spring onions ,both green and bulb cut fine
2 tbsp mint leaves/pudina chopped
handful of coriander leaves chopped fine
1 tsp red chilli flakes/1/2 tsp red chilli powder
1/4 cup bajra/pearl millet flour
1 tbsp besan/gram flour roasted.
1/2 tsp garam masala powder.
1 tsp oil
salt
oil to deep fry

dry roast and coarsely powder
6-7 pepper corns
1/2 tsp cumin seeds
1 tbsp coriander seeds
1/2 tsp fennel seeds

Method :

Wash the mutton /chicken mince well ,drain all water and grind in a mixer till you get fine mince/paste.
Skip if you have mince at hand.
To the mince add salt ,ginger garlic paste,green chilli paste lime juice and mix well
Keep this in the fridge for 1-2 hours
Remove the mince add chopped coriander mint leaves,spring onion ,garam masala ,freshly ground powder
Add besan and bajra flour and 1 tsp oil now mix all this really well ,you can fry this right away or keep aside in the fridge
Make balls and deep fry on medium flame till golden brown.
Enjoy these yummy crispy fried kebabs with chutney /sauce/any dip.

Notes
You don't need to add eggs but if you feel the mince mixture would break while frying you can add 1 egg and mix well then make balls and fry.
Fry over medium flame and make sure the oil is hot enough before you add the kebabs in the oil.
Fry in batches do not overcrowd the pan/kadhai.
If you don't have spring onion you could use any onion but spring onion adds a nice flavour.

One of my favourite dessert, Kesar Shrikhand is very popular Indiandessert famous in Maharashtra and Gujarat made from hung curd and sugar..its one of the most easiest recipe.Shrikhand is easily available in the market but can be made at home easily and i always prefer HomemadeShrikhand ,Shrikhand can be made in varieties of flavour Amongst all Kesar Shrikhand is my favourite,I have added nuts to this so its a rich kesar shrikhand with dry fruits or you can even call it Kesarbadampistashrikhand.
Make sure you use thick curds for better results .You can enjoy shrikhand with any meal. Shrikhand with puri is a great combo we always make shrikhand when we have potato sabzi with pooris.

Ingredients
2 cups Curds/yogurt
3/4 to 1 cup sugar
1/2 tsp saffron/kesar
1 -2 tbsp milk
1/2 tsp cardamom powder
10 -15 almonds
10 -15 pistachios

Method

Soak Saffron in warm milk
Hung curds in a muslin cloth for 4-6 hrs till all water drains
Take a bowl in that add powdered sugar and the hung curd mix well with a whisk.
Add the saffron dissolved milk and mix well

Add 1 -2 tbsp more milk if you find the hung curd is too thick
Add 1/2 tsp cardamom powder,powdered/flaked pista mix all well
Keep it in the refrigerator to chill for an hour or two...
Enjoy delicious Homemade shrikhand.

Notes
Use thick curds for better results,preferably made from full fat cream milk.
If making it a night ahead ,hung curds and tie the muslin cloth and keep it on a strainer and keep a vessel below the strainer and place it in the refrigerator .
Adjust sugar as per your taste,you can also use powdered sugar and then mix it .

Holi is just around the corner and there are recipes flooding all over the Internet..Thandai gujiyas malpuas and what not...Well I never thought I will be posting malpua recipe for holi but since i made malpuas coincidentally few days back i happen to post it today..
Malpuas are a popular Indian sweet from the north of India there are many versions of this yummy sweet.

Being a die hard foodie and having a sweet tooth i rather say teeth because I'm crazy for sweets especially Indian desserts I have always been a fan of malpua with rabri, jalebi with rabri and all the other sweets ...Few years back I tried Sanjeev Kapoor's malpuarecipe and loved it there are many versions of malpua and each one has a different recipe some make it only from maida some add mava some with suji ...I also have tried 2-3 versions and loved all.
I had more than a cup of sugar syrup left after making khoya gulab jamun and i didn't want to use it for balushahi..Also there was some paneer left in the fridge which was actually reserved for paneer jalebi but then thought of adding tit all and making MavaMalpuas...

I only had 3/4 cup of maida/refined flour so I added some semolina and mava and paneer and thus made these yummy MavaPaneer Malpuas..they were just too yumm ..I actually eyeballed the recipe and tweaked according to my taste but it was a huge hit and my experiment was success..
These malpuas were really so delish everyone at home loved it..I was very happy and satisfied with the outcome so thought if sharing it with you all..I also made little rabri to go along..I have posted the rabri recipe earlier if you wish to check i just kept it simple and didnt add kesar this time.

Ingredients
3/4 cup refined flour/maida
1/4 cup fine rava/semolina/suji/sugee
50 gms paneer crumbled
1 tbsp sugar
100 gms mava
1 tsp fennel seeds
4-5 green cardamom
1 1/2 cup milk
1/4 tsp baking powder/baking soda
4-5 tbsp ghee/dalda

Sugar Syrup
1 cup sugar
1/2 cup water
3-4 cardamom crushed
saffron few strands

boil the sugar and water together to forma syrup let it boil for 8-10 minutes keep aside.

Method

In a bowl take mava,paneer milk semolina,flour and blend with a hand blender/whisk till smooth.
Add cardamom and fennel powder and mix well so that there is no lumps formed.

Add Baking powder ,sugar and mix well and keep aside for minimum 15 minutes.
The batter should be of pouring consistency .

Heat ghee/dalda in a Pan .
Drop the batter with a spoon/measuring cup and fry malpuas over med flame

Fry till golden brown on both sides.
Dip in warm sugar syrup and let it be soaked for 5 minutes remove and serve ,you can also serve it with rabri
These malpuas taste best when served warm.

Notes
You can replace the maida/refined flour with wholewheat flour too,
Make sure you blend all the ingredients to avoid lumps
Always fry over medium heat and do not overcrowd the pan while frying.
If the batter is too thick you can add few more tablespoons of milk mine was perfect.
If the batter is too thin/runny you need to add more flour ,mix and then proceed
You can avoid adding baking powder/soda and let the batter ferment for 6-7 hours.
If you can't get khoya /mava use milkpowder instead.

One of India's most popular dishes and most ordered dish from Butter Chicken is one of my favourite dish .Rich and creamy yet mild Butter Chicken/Murg Makhni goes well with Naan Pulao or Jeera rice..I had served this with Plain Biryani Rice which is already been posted in the blog last May .

I have already posted ButterChicken in my blog before but this ButterChicken/MurgMakhani is a different recipe.This ButterChicken/Murgmakhani has been in my drafts since a year now .
I have posted few sweets recently and there some more coming up so for a change thought of posting The ButterChicken today..Since Easter is nearing my Catholic readers can try this for Easter Lunch/Dinner

There is no onion no cashew paste used yet the gravy is thick creamy and delicious...Please do not skip the cream you can add 1-2 tbsp if you do not want a very rich gravy.I have used less butter you can increase the the amount as per your taste.The recipe is very simple and the ingredients are easily available in your pantry so go ahead and make Butter Chicken today.

Ingredients
400 gms boneless chicken cut in pieces
for the Tandoori chicken marination refer this Tandoori Chicken recipe

For the gravy
200 gms tomato pureed/paste
1 tbsp ginger garlic paste
1 1/2 tsp red chilli powder
4tbsp fresh cream
1/2 inch cinnamon
3-4 green cardamom
3-4 cloves
1/2 tsp garam masala powder
1 tsp sugar/honey
1/2 tsp kasoori methi/dry fenugreek leaves
1 tbsp butter
1 tbsp oil

no onion no cashew paste butter chicken recipe,homemade butter chicken recipe

Method

Marinate the tandoori chicken and grill/pan fry it..check the recipe for more.
Heat oil and butter in a vessel add whole spices ,Saute for 2 minutes then add the ginger garlic paste and saute till raw smell goes off
Add the tomato puree ,red chilli powder ,garam masala powder and saute till oil separates
Add water and let it come to a nice boil then simmer and cook for 6-8 minutes
Add the sugar/honey ,kasoori methi and mix then add the chicken pieces and fresh cream
Serve hot with Naan/Rice/

Notes

You can skip the coal smoke part from the tandoori chicken recipe but it would give a nice aroma and restaurant feel to the butter chicken.
I have used amul fresh cream you can use any fresh cream which comes in tetra pack.
I have used kashmiri red chilli powder and red ripe tomato hence the colour
Sugar /Honey is added to balence the sourness from the tomatoes.

These perfect KhoyaGulabJamun are my favourite...hehe you may be wondering every sweet i post is my favourite...Yeah being a big foodie and having a Sweet tooth i love just love sweets especially Indian milk based...These KhoyaGulabjamun are simply delicious. There are many versions of Gulabjamuns many instant versions too but i simply love gulabjamun made from khoya/mava they are rich and really yumm
For this Khoya GulabJamun we need haryali mava/khoya the sticky kind of but if you cannot find no worries just proceed with the normal mava/mawa...Do try these yummy khoya gulab jamuns they are just too good I'm sure you will love them too.
I will be adding more stepwise pics later ..

Ingredients
250 gms hariyali mava/khoya
5 tbsp maida/refined flour
5 tbsp milk powder
2 tbsp arrowroot powder *
1/4 tsp baking soda

Sugar syrup
2 cup sugar
2 cup water
1/2 tsp green cardamom crushed
few saffron strands

Method

In a bowl/large plate take all ingredients Knead the mava very well.
Add the maida,milk powder and arrowroot powder and baking powder.
Only if needed add 1 - 2 tbsp milk and knead to a soft smooth dough.
Divide into small balls and keep the balls covered with a muslin cloth.

Heat a kadhai/pan with ghee/dalda/oil and fry the gulab jamun over medium flame until golden brown.
Make the sugar syrup by boiling the sugar ,water and cardamom seeds together .
Add a teaspoon of milk to remove the scum if any..let it boil for 10-12 minutes.
Place the fried gulab jamun balls in the warm sugar syrup let it get soaked for 30 minutes at least before you serve.

Notes
Kneading is very important..knead the mava with the heels of your palm for few minutes till the dough is smooth.
If the mava you using is good you will not need to add milk but if you feel the dough is breaking or is dry add 1-2 tbsp milk ,add 1 tbsp at a time knead and then add more if required.
If you cannot find arrowroot ,add 1 tbsp cornflour instead and add 1 more tbsp of milk powder.
Do not apply much pressure while making the balls genlty shape the balls with your palms to avoid cracks,
The ghee/oil should be hot but not smoking hot ,once hot switch the flame to medium , fry over medium flame else the gulab jamuns will be uncooked from inside and will brown quickly.
Always soak the gulab jamun in the warm sugar syrup,if it is too hot the gulab jamuns will break .

how to make gulab jamun at home using khoya

After I posted HomemadeChickenBurgerPatty i received many msgs on my Fb page asking to post the Burger Buns recipe too..I had planned to post it last week but somehow got delayed..So here is the Homemade Burger Buns for all those who have asked for.
I have already posted an eggless hamburger buns before But this is a easier version ..Both the recipes are good and both will give you yummy buns. with lovely texture. I make this Burger Bun when I'm lazy to make the poolish starter..
These eggless Burger Buns are so soft and very easy to make ..do try them and let me know how it turns.
Here I have included stepwise pics for better understanding..these burger buns are soft and yummy and go well with any patty or make any sandwich...

I have made some yummy Chicken burger with this..Will post it later...Please go through the notes I have tried and included many frequently asked questions there.

Ingredients:
(makes 6- 7 burger buns)
2 1/2 cup refined flour /maida
1/2 cup water
1/4 cup milk
1 tbsp milk powder
1 tbsp sugar
1 tsp salt
1.5 tsp yeast
2 tbsp oil

Method

In a bowl take 1/2 cup lukewarm water add yeast sugar mix and cover it with a lid allow the yeast to rise it will take about 3-5 minutes to froth.
take a bowl mix flour milk powder and salt ,then add the frothy yeast mixture and knead till it all comes together.
The dough will be sticky as shown in the pic below.

Add oil and knead to a soft smooth dough,knead for 8 to 10 minutes ,you will see that the sticky dough is now smooth and elastic
You can use your food processor or kitchen aid to knead,I always knead with my hand.
Oil the bowl with oil and place the soft smooth kneaded dough,cover the bowl with a cling foil and allow it to double in size
It may take an hour or 2 depending on the climatic conditions.
My dough rises well within an hour .
Once its risen beautifully ,punch down the air and knead again for 5 minutes.

Now divide the dough into equal balls and shape it into buns
Pinch the dough and place the seem side down ,place the buns on a tray lined with parchment/butter paper and cover it with a damp cloth/kitchen towel
Allow it to rise till it doubles it may take 30-45 minutes,this is called proofing.
Once the buns have proved brush milk/egg wash and sprinkle sesame seeds.

Meanwhile pre heat the oven at 180 degree for 10 minutes.
Place the tray in the oven and bake for 18-20 minutes at 180 degree Celsius.
Once they are out of the oven ,brush the top with melted butter .
Enjoy your soft homemade burger buns with any patty..I will post the Chicken Burger later today.

Notes
I use instant yeast,Prime /Moments brand though it is instant i still prefer frothing it in lukewarm water,you can directly add the instant yeast to the dough but to be safe i have always allowed the yeast to proof first.
if using active dry/dry yeast follow the same method to let the yeast proof first.
Please check if your yeast is working well and only then proceed to knead the dough ,the dough will normally take 1-2 hours not more than that to double in size..if it hasn't your yeast is not working.
Always use lukewarm milk/water,hot water/milk will kill the yeast.
Yeast feeds on sugar so add sugar to the yeast .
You may need more or less water to knead the dough ,depending on the lour you use.
If the dough is too dry add little water/milk and knead.
If the dough is too wet add some more flour and knead .
The dough is to kneaded till its soft smooth and elastic,if your dough is not kneaded well,the buns/bread will be hard .
It normally takes 15-20 minutes for buns to bake.
Applying egg wash will give the buns nice brown crust,I have always used milk to brush the buns.
If at all the buns have not turn brown from top you can turn the upper rod/element on and let it brown just or 3-5 minutes.
Once the buns are out of the oven brush butter ,this will keep your buns soft,store the buns in airtight container.
The buns can be reheated in the microwave or if using oven ,do not preheat it simply put the buns in the oven for 10 minutes at 150 degree,your buns will be fresh and soft like before.

Nothing can beat fresh Juicy Homemade Burger made from scratch ..No preservatives No msg..Make Chicken Burgers whenever you feel like ..I have posted my chickenburgerpatty and also posted homemadeburgerbuns so here is my simple yet delicious Homemade Chicken Burger ..
Serve them with fries/chips your kids will love these juicy Burgers..

Ingredeints
4- chicken burger patty
4- burger buns
5-6 lettuce
4 cheeese slices
honey mustard sauce as needed

Method

Slice the burger buns into 2, grill the buns if you prefer
On one side apply honey mustard sauce/mayo or any sauce you fancy.
On the remaining half bun place the lettuce ,tomato or onion slices
Keep the burger patty over it
And top it with cheese slices,i normally place the cheese slice on the hot burger patty the cheese melts so beautifully and taste so yumm
Add some more honey mustard/ketchup cover the bun and enjoy your homemade burger with some french fries or chips

Click the link below for the recipe
Burger Patty
Burger Buns

Right from school days i have been a fan of Gujarati cuisine..Since i had many gujju friends we used to get to taste their dishes almost everyday in tiffins...One of my favourite was the khattadhokla..my friends mom used to always send khata dhoklas it for me..Later when i joined college that's when mom actually allowed me to cook I began trying so many dishes home those days i used to buy readymade idli batter and make these khata dhoklas...Mom never liked me buying readymade ones so then she started making the batter at home.I used to love when the batter was made since i could experiment variety of dishes with just one single batter and ofcourse these khata dhoklas were on the menu regularly then.

Khatadhoklas can be made easily if you have idlibatter in the fridge just mix few ingredients and steam and you have a plate of delicious khata dhokla ready in minutes.Do try it for breakfast/evening snack..its yumm

Ingredients
2 cup idli batter
1/4 cup curds/dahi/yogurt
2 green chilli and half inch ginger crushed together.
1 packet eno fruit salt
salt
1 tsp sugar
1/2 tsp black peeper crushed
1/2 tsp red chilli powder

tadka/tempering
1tbsp oil
1/2 tsp mustard seeds
6-7 curry leaves

Method

Mix together Curds,chilli paste ,idli batter in a bowl
Add sugar ,salt ,oil and mix well
Grease a 8/ 9 inch thali with some oil
Just before steaming Add eno and mix gently but be quick.
Pour in the batter in the prepared thali/plate
Sprinkle pepper powder and red chilly powder over it
Steam in an idli pot/steamer for 10-12 minutes
Meanwhile prepare the tadka/tempered oil
Heat oil ,add mustard seeds once they splutter add curry leaves
Pour the tadka oil all over the dhokla..
Cut into diamond shape and serve with chutney.

Tandoori Chicken Recipe/Tandoori Chicken Recipe Restaurant Style.

Mutton Chops Biryani Recipe

White Chocolate and Coconut Truffles Recipe.

Strawberry Cupcakes with Strawberry Cream Cheese Frosting.

Murg /Chicken malai Tikka Recipe/Murg Malai Kabab Recipe

Cotton Soft Japenese Cheesecake Recipe.

Chicken Shashlik Recipe /Chicken Shashlik with Fried Rice.

Dal Makhani Recipe/Restaurant Style Dal Makhni recipe.

Strawberry Ripple Icecream Recipe

Pizza Cups Recipe/Cheesy Pizza Cups Recipe

Chicken Tikka Biryani Recipe.

Chicken Burger Patty/Chicken Burger Patties Recipe.

Kheeme ke Kabab/Bajre ke Kebab

Shrikhand Recipe/Kesar Pista Shrikhand

Malpua Recipe/Mawa Malpua Recipe

Murg Makhani Recipe/Butter Chicken Recipe

Khoya Gulab Jamun Recipe.

Eggless Burger Buns Recipe/How to make Eggless Burger Buns.

Homemade Chicken Burger/Juicy Chicken Burger Recipe

Khata Dhokla Recipe/Khatta Dhokla with Idli Batter