Murg Reshmi Tikka

Hi All .......
Ready with a post for the coming weekend ...

Ingredients:
200-300 gm boneless chicken
1st marination
Salt
1/2 ginger-garlic paste
1/4 tsp pepper powder
2nd marination
3 tsp grated cheese
4 tbsp cream 
1 egg white
1/4 tsp ginger-garlic paste
Salt to taste (already in 1st marination)
1 finely chopped green chilly
Few finely chopped fresh coriander leaves
A pinch of elaichi powder
2 tsp cornflour 
Ghee or oil for basting 

Method:

1. Wash, clean, pat dry chicken pieces and keep them aside.
2. In a bowl mix first marination and apply this mixture to the chicken pieces. Keep it aside for 1 hr at least.
3. Now mash cheese in a bowl, add egg white and ginger-garlic paste. Mix it nicely.
4. Add cream, elaichi powder, coriander leaves, green chilly, cornflour and salt. Mix well.
5. Add chicken pieces into the marinade, mix nicely. Keep it in fridge for 4-5 hrs or overnight.
6. Take wooden skewers, skew marinated chicken pieces.
7. Roast them in a gas tandoor on medium flame for 10-15 mins.
8. Turn and baste the chicken with oil or ghee a couple of times to ensure even cooking and colour.
9. Cook till chicken gets medium brown from the outside.
10. Serve hot with salad and green chutney.

Note: Dip wooden skewers in water before using to avoid them burning.

If you don't have gas tandoor you can cook the marinated chicken in microwave too.

Temperature 180c for 20-25 mins or till completely cooked.

http://youtoocancookindianfood.blogspot.in/2012/05/my-first-event-master-chef-contest-win.html

Dahi Mushroom

Hello Friends ...
Had a lovely weekend with my family and friends ....So back to my work with a much awaited post of DAHI MUSHROOM. I made this recipe and friends believe me this recipe rocks :-)

Ingredients:

• 1 pack of mushroom
• 1/4 tsp ajwain
• 2 tbsp oil
• 1 onion finely chopped
• 1/2 tbsp ginger/garlic paste
• 1-2 green chilies (finely chopped)
• 1 cup of beaten curd
• 1/2 tsp coriander powder
• 1/4 tsp garam masala
• 1/2 tsp cumin powder
• Salt acc.to taste
• Fresh coriander leaves (finely chopped) for garnishing

Method:
Cut each mushroom in 4 pieces (including stem) if the size of mushroom is big then make 6 pieces.
Heat oil in kadai, add ajwain. Saute for 7-8 secs.
Add ginger-garlic paste, saute for few seconds.
Add onions and green chilly, saute till onions become golden brown in colour.
Add chopped mushroom, cook covered on low flame till mushrooms leave water.
Remove the lid and cook on high flame so that the water dries up.
Add all the dry masalas. Mix nicely.
Reduce the heat and add curd in the mushrooms.
Cook till curd coats the mushrooms nicely.
Remove from fire.
Sprinkle fresh coriander on the top.
Serve hot.

Arbi Fry (Veg Fish Fry)

Surprised Na .........
How come I have put fish in veg category ??? There is a story behind it ...My mom cooked the same recipe when I was 8 years old.. She served it saying fish fry to me and my brother. We both liked it a lot, later we came to know that it was arbi instead of fish but till then it became one of our favourite dish.
Now after so many years whenever I cook this recipe at my place I call it as "Fish fry" ....I know its weird but  this recipe reminds me of my childhood days. I dedicate this recipe to my MOM ....I hope mom I made it in the same way like you used to do .....

Ingredients:
500 gm arbi (colocassia)
3 tbsp oil
1/4 tsp ajwain (thymol seeds)
1/2 tbsp coriander powder
1/2 tsp garam masala
1/2 tsp cumin powder
1/4 tsp mint powder
1/2 tbsp amchoor powder (dry mango powder)
Salt acc.to taste
Red chilly powder according to taste
Lemon juice


Method:

• Boil arbi in pressure cooker. Give two whistles and then keep it on low flame for 5-10 mins.
• Remove from fire. Discard the water.
• Peel it and keep it aside.
• Now take a Non-stick pan, heat oil. Press arbi slightly with your  palm and shallow fry it till golden brown. Take out the arbi on the absorbent paper.
• In the same pan, add oil (if required).
• Add ajwain, cook for 5-6 mins.
• Add all the dry masala except amchoor and mint powder. Mix well.
• Put fried arbi in the pan and mix slowly ( be careful while turning the arbi).

• Cook for 7-8 mins. Add amchoor and mint powder.
• Remove from fire. Sprinkle lemon juice on the top before serving.
• Serve hot with onion slices.