Murg Haryali Tangri

Hi Friends,
                Murg Haryali Tikka is one of the favourite Appetiser or Starter from North India. Main ingredient of the recipe are Mint and Coriander. You can add few spoons of spinach puree to make it more healthy and to give more rich green colour to the tikkas...... 

Normally this recipe is cooked with Boneless Chicken but I tried it with chicken drumsticks, which was a huge hit at my place. Hope you all will like it :)

Ingredients:
4-5 chicken drumsticks (boneless chicken is used for this recipe but I used chicken drumsticks)

First Marination:
2 tbsp of lime juice
1/2 tsp salt
1/4 tsp turmeric powder
1/2 tsp ginger-garlic paste

Second marination:
1/2 cup hung curd
1/4 tsp garam masala
Salt acc.to taste
1/4 tsp cumin powder
1/4 tsp red chilly powder
1 tbsp cornflour
Green Paste : 

• 1/4 cup of Mint leaves
• 1/4 cu p of coriander leaves
• 1 green chilly
• 2-3 tsp of boiled spinach (optional)
• 5-6 cloves of garlic
• 1" ginger
• 2 tsp cashew

Method:

• Clean, wash and give 2 slits on each drumstick. Pat dry and keep it aside.
• In a bowl mix all the ingredients of the first marination. Mix well and apply this to chicken drumstick. Rub well and keep it aside for 1 hour.

• Put all the ingredients of green paste into a blender and grind them into a fine paste. Transfer it to a bowl.

• Take marinated drumsticks, add hung curd, salt, garam masala, cumin powder, cornflour and red chilly powder. Mix well.

• Coat the marination nicely on the drumsticks and keep them in the fridge for 3-4 hours.

• Roast the drumsticks in electric tandoor or in microwave (grill mode) for 7-8 mins.
• Remove, apply oil and further roast for 3-4 minutes or till tender.
• Serve hot along with onion rings, lemon wedge and favourite chutney of yours.

Spinach Soup (Palak Shorba)

Hi All, 
Its raining in Bangalore from last 1 week. Rain and soup, what a combo ?? 
I am big fan of soups and keep trying different varieties of soup at home.
My today's post is Spinach soup (palak shorba), Hope you will like it :)

Ingredients:
1 bunch of spinach
1 tomato
1" ginger 
2 tsp ghee
2-3 cloves of garlic
1" cinnamon
2-3 cloves
Salt acc.to taste
1/4 tsp pepper powder
1/2 lemon
1/2 cup beaten cream/malai

Method:

• Remove stem of spinach and wash it under running water.
• Put tomato, ginger and spinach in a pressure cooker with 1 glass of water. Close the lid and give 2 whistles.
• Once the pressure drops down, let the mixture gets cool.
• Grind it in a mixer and keep it aside.
• Heat ghee in heavy bottomed pan, add roughly crushed cinnamon, garlic and cloves.

• Add spinach puree and bring it to boil.

• Now add salt and pepper powder, mix well.
• Add cream, mix.
• Remove from fire and serve hot with bread croutons.

Keema Prantha (Minced Chicken Prantha)

Hello Friends,
      First time I tried something in breads....I prefer normal chapati or tandoori roti in my meals, but this time I tired Keema Paratha at home.

Keema Paratha is a Mughlai dish which is usually filled with Minced Mutton and famous Paratha in North India and Hyderabad too. 

While making this Paratha remember that there should be no moisture at all in the mince mixture, otherwise your Paratha will break from all the sides. You can try with minced chicken too, as I did :) 

And yeah, How to forget adding raisins and cashew in Mughlai food....Adding dry fruits give the Paratha a special taste..So friends do try it at home. Very easy and simple.

Ingredients:

For Paratha:
1 cup wheat flour
1/2 cup all purpose flour (Maida)2 tsp oil
Water for kneading

For the stuffing:

• 250 gm chicken keema 
• 1 onion (finely chopped)
• 1 small tomato (finely chopped)
• 1 green chilli 
• 1/4 tsp garam masala
• 1/4 tsp cumin powder
• 1/4 tsp red chilly powder
• Salt acc.to taste
• 2 tbsp broken cashew
• 2 tbsp raisins
• Few fresh coriander leaves (finely chopped)

Method:

• Take a large bowl and add all the ingredients of paratha add water and  knead it into a soft dough. Keep it aside for 15-20 mins.
• Heat oil in pan and add chopped onions, saute them till they become golden brown in colour.

• Add tomato and green chilly. Cook till tomato turns soft.

• Add broken cashews and raisins. Mix nicely.

• Add the keema, mix well and cook covered on low flame.
• Now add the red chilly powder, cumin powder, and garam masala into the keema mixture.
• Cook till the water evaporates completely from the mixture. Remove from fire.
  
  
  
  
  
  
  
• Put the mixture in muslin cloth, squeeze out the excess moisture from the mixture.
• Put the mixture in a bowl, add salt and mix finely chopped fresh coriander.
• Divide the mixture into the equal portions.

How to make paratha:

1. Divide the dough into equal sized balls same as the number of keema mixture.
2. Roll the dough into a small roti and place the keema mixture in the center of roti.
3. Wrap it nicely from all the sides and press it.
4. Then again make it in thin chapati, cook the paratha on a tawa or griddle, 
5. While cooking, apply clarified butter (ghee) evenly on both the sides.
6. Cook it evenly from both the sides.
7. Serve hot with raita and butter.

Chicken Shorba

Hi Friends,
    Rain, Rain and Rain in Bangalore...... Feel like sipping something hot :)
Made Chicken Shorba last night, such a simple and easy recipe like making Maggi in 2 mins.....
So here is the recipe for you all .....Do try it !!

Ingredients:

• 500 gm boneless chicken
• 7-8  cloves (Finely chopped)
• 2 tbsp  Butter 
• 1/2 tsp  Cumin seeds
• 2 tbsp All purpose flour (Maida)
• 1/4 tsp White pepper powder
• Salt acc.to taste

 Method:

• Clean and wash the chicken pieces. Put them in a pressure cooker, add 4 cups of water.
• Close the lid and and give 2 whistles. Open the lid and cook on low flame till the water is reduced to two cups. Strain and keep it aside. 
• Heat the butter in a pan and stir fry chicken pieces till tender. 

• Heat the butter in a deep pan, add cumin seeds and chopped garlic. 

• When they begin to change colour, add all purpose flour and cook for a minute stirring continuously to avoid lump formation. 
• Add chicken stock, chicken pieces, white pepper powder and salt. Bring it to boil.

• Simmer for 3-4 minutes on low flame, remove from fire.
• Serve hot.

Note: In case you don't like the chopped garlic in shorba, add garlic in pressure cooker while cooking the chicken and discard it later.

Badami Murg (Chicken in Almond Gravy)

Hi Friends,
    Badami Murg is the chicken cook in no time.... The gravy has richness of almond and yogurt. Its one of the delicacy of Mughlai Cuisine. Almonds are a good source of Vitamin E and protein. 
This recipe I learnt from my Mom many years before but I tried this recipe specially on Mother's Day. Boys this recipe was loved by everyone at home, esp my son loved it :) 
I assure you, you can't go wrong with this recipe. Do try it out ......

 Ingredients:

• 500 gm chicken (boneless or with bones)
• 3 tbsp ghee
• 1 bay leaf
• 2 green cardamom (roughly crushed)
• 12 almonds (soaked, peeled)
• 3 medium size onion (finely chopped)
• 1 tsp ginger-garlic paste
• 1 cup curd (beaten)
• 1 tsp deggi mirch
• 1 tsp garam masala
• Salt acc.to taste

Garnish: Chopped almonds, fresh chopped coriander

Method:

• Wash and clean chicken pieces. Keep it aside.
• Grind almond into fine paste by adding water in it.
• Heat ghee in a non-stick kadhai. Add bay leaf and green cardamoms.
• Now add chopped onion and ginger-garlic paste. Saute till onion turns light brown.

• Add chicken pieces,mix well. Cook on low flame till chicken is half cooked and leaves water.

• Now add salt, red chilly powder, garam masala. Mix well.

• Add beaten curd, mix nicely.

• Once the chicken is 3/4 cooked, add almond paste. Mix it.

• Cover the kadhai with the lid. Cook on low flame till chicken is fully cooked. Keep stirring in between.

• Remove from fire, Garnish with chopped almonds and fresh chopped coriander.
• Serve hot with naan and tandoori roti.

Sending this recipe to:

              Pari's Blog

Chicken Tikka

Hi Friends...
One of my friend blogger Preeti posted this recipe on her blog Indian Kitchen. Her recipes are so simple and yummy.....
I made chicken tikka at home and Boys, It was loved by everyone at home.
Thanks Preeti for sharing the recipe ........

Ingredients:
500 gm chicken  (boneless)

4 tbsp hung curd 
1 tbsp ginger-garlic paste

1 tsp tandoori chicken masala (Everest)
1/2  tsp deggi mirch or red chilly powder
1/2 tsp cumin powder
1 tsp garam masala
Salt acc.to taste

A pinch of red food colour

Method:

• Wash and clean the chicken pieces. (As I used packed one so they were already cut into the cubes). Otherwise cut them into 2" cubes.
• Whisk all the ingredients for marination in a large bowl.
• Put chicken cubes into this marinade, coat well and keep in fridge for at least  4-5 hrs.

• Take a skewer (keep wooden skewer in water to avoid them burnt) and skew marinated chicken pieces.

• I used electric tandoor for roasting the chicken........ Take the baking tray place the aluminum foil, apply oil on the foil.
• Place the skewers on the baking tray.

• Roast them for 10-12 mins, baste with clarified butter. 
• Turn over the skewer rods, baste with clarified butter and further roast for 5-7 mins.
• Serve hot with choice of a salad and chutney.
• Enjoy ..............

Note: 

• If you don't have electric tandoor, You can cook them on gas tandoor or in microwave too. 
• Preheat oven on 200 C, place the chicken skewers for 15-20 mins.Cook from both the sides till done.
• Don't forget to place a tray underneath to collect the drippings.
• Using Everest Tandoori Chicken Masala added special taste in the dish.

Sending this recipe to :

Shama's Blog