Indian style Grilled Chicken

Indian style Grilled Chicken

For the Marination

Ingredients

1 Whole Chicken

1 Onion paste

2 tbsp Ginger Garlic Chilli paste

1/2 tsp Turmeric powder

1/2 tsp Garam Masala powder

1 tsp Curry powder

1/2 tsp Chilli powder

Salt to taste

1/2 cup Curd

4 tbsp Mustard oil

Method

Give some slits on the chicken. Rub salt on the chicken. Now rub all the ingredients well on the chicken  and keep it aside for 2 hours.

For the Grilled Chicken

Ingredients

Marinated Chicken

3 medium size Potatoes cut into wedges

1 Onion sliced

1 Tomato cut into wedges

2 tbsp Mustard oil

Few Coriander leaves chopped

Method

Take a baking pan, place the marinated chicken on the baking tray, Mix the marinated juices with the potatoes, tomato and onions. Place them on the baking tray around the chicken. Drizzle with oil. Bake the chicken for 55 to 60 minutes at 200 degrees celcius in a preheated oven. Sprinkle chopped coriander leaves before serving..

Baked Mince Meat Curry Puffs......

Baked Mince Meat Curry Puffs......

It is a very common snack of Southeast Asian origin. It is a small pie consisting of specialised curry with meat or egg and potatoes in a deep-fried or baked pastry shell, and it looks like the Portuguese stuffed bread called Empanada.

For the Stuffing

Ingredients 

150 grams Meat Minced  

2  medium sized Potatoes boiled and cut into cubes 

1 big Onion chopped 

1/2 tsp Garlic chopped 

2 Green Chillies chopped 

1 tbsp Curry powder

Salt to taste 

2 tbsp oil

Method

Heat oil in a pot on medium heat. Add oil. Heat it. Add the  garlic, onion and chillies.  Saute it until the onions are translucent, then add in minced meat. Stir-fry until the meat changes it's colour, add the curry powder and stir well. Add the potatoes and salt, the cover pot. Reduce the heat and cook for 10 minutes. Keep it aside and cool the stuffing completely.

For the 1st Dough 

Ingredients 

1 cup All Purpose Flour 

Salt to taste 

3/4 cup Butter 

Method 

Mix all the above ingredients together until well combined into a dough. Cover and keep it aside.

For the 2nd Dough 

Ingredients 

2 cups All Purpose Flour 

3 tbsp Butter room temperature 

Salt to taste 

1 tsp Sugar

Water as required

Method

Mix the flour, butter, salt and sugar together. Add water little at a time and knead it well into a dough.

To make the Curry puffs.. 

Ingredients 

Stuffing 

1st Dough 

2nd Dough

Method 

Divide the 1st dough and 2nd dough into 3 equal portions. The 2nd dough will be bigger in size than the 1st dough. Take a 2nd dough ball and flatten it. Then place a 1st dough ball in the centre of the 2nd dough ball. Close the edges of the 2nd dough ball. Roll the dough ball into a oval long shape using a rolling pin. Now take one end of the dough and start to roll to the other end. Cut the dough roll into 4 parts. Take a piece of cut dough and place with the cut side down onto worktop surface.  Roll out again making sure that the centre of circle stays in the centre.Now it is ready to be stuffed. Pick up the rolled dough and place it on your palm. Add the stuffing and fold the dough into half and seal the edges. Pinch the edges and  pleat it together. Repeat it until the dough balls are used up.  Take a baking tray. Arrange the curry puffs on the tray. Bake at 180 degrees celcius for 25 minutes or until brown on both top in a preheated oven.

P. S. It can be deep fried until brown in colour..

 

Jelly Fruity Oats Pudding

Jelly Fruity Oats Pudding

This dish is wholesome and an interesting dish for children. They will love it. 

For the Oat Coconut Pudding

Ingredients 

1/4 cup Oats 

1 cup Coconut milk 

4 tbsp Condensed Milk 

1/2 tsp Veg Gelatine powder soaked in 2 tbsp hot water 

Method 

Take a pot. Add the coconut milk and condensed milk. Stir and let it simmer for 2 minutes. Add the oats. Stir and cook till it thickens. Add the gelatine  and stir. Switch off the flame. Stir it and let it cool.

To Assemble 

Ingredients 

2 tbsp Strawberry jelly cubes (Red)

2 tbsp Green Apple jelly cubes (Green)

1Mango cut into cubes

1 medium size Banana cut pieces 

Oats Coconut pudding 

Few Dry Cranberries

1 Cherry 

Few Almond flakes

Method 

Take a transparent glass bowl. Add few pieces of  each colour jellies. Gently add the  oats coconut pudding. Add few mango and banana pieces. Add few cranberries.  Add few pieces of the jellies again. Garnish with almond flakes and cherry. Chill in the fridge for 1 hour before serving.

Keema Aloo Choley

Keema Aloo Choley 

Ingredients 

1 bowl Mutton Mince 

1 bowl Chickpeas boiled 

10 to 12 Baby Potatoes boiled 

1 Onion chopped 

1 Tomato chopped 

1 tbsp Ginger Garlic Chilli paste 

1/2 tsp Cumin seeds 

1 tsp Coriander - Cumin powder 

1/2 tsp Turmeric powder 

1/2 tsp Garam Masala powder 

2 tsp Choley Masala 

Salt to taste 

3 tbsp Oil / Ghee

Few Coriander leaves chopped

Method 

Take a wok, add oil / ghee. Let it heat. Add cumin seeds and let it crackle. Add garlic - ginger - chilli paste. Sauté it for 2 minutes. Add the onion. Sauté it for 2 minutes. Add the Kheema, choley and the potatoes. Stir a cook for 5 minutes. Add the spices, salt and tomato. Stir it and cook for 5 minutes. Add 1/2 cup water. Stir, cover and cook for 10 minutes. Once done, garnish it with coriander leaves. Serve it hot with parathas or pav..

Tak Jhal Chingri Macher Matha diye Achar (Prawn head pickled with Garlic, Green Chillies and Tamarind paste...)

Tak Jhal Chingri Macher Matha diye Achar (Prawn head pickled with Garlic, Green Chillies and Tamarind paste...)

Nothing can beat the taste of the prawn heads. It's juicy and is more tastier than the prawn flesh. Normally we fry it or make vegetable with it. But this time I came up with a different recipe and it's pickle again. The combination of tamarind and fresh green chillies and garlic makes it super tasty..... Try it. 

Ingredients
1 bowl Prawn heads cleaned, marinated in turmeric powder and salt, then fried
10 big Garlic cloves  cleaned and coarsely ground
10 Green Chillies coarsely ground
6 Green chillies chopped into big pieces
3 tbsp Tamarind paste
2 tbsp Sugar
1 tsp Cumin Coriander  powder
1/4 tsp Turmeric powder
Salt to taste
1/2 tsp Panch Phoran
2 Bay Leaves
1/4 cup Mustard oil

Method
Take a pan, add oil. Let it heat. Add bay leaves, panch phoran and green chillies chopped. Let the panch phoran crackle. Add the coarsely ground garlic and chillies. Sauté it for 2 minutes. Add the tamarind paste, salt, cumin - coriander powder, turmeric powder and sugar. Stir it and cook for 2 minutes. Add the prawn heads. Let it cook for 2 to 3 minutes. Cool it and store it in a dry glass container and refrigerate it. It will stay in the fridge for  2 months.