Tuesday, June 21, 2011

Tandoori chicken

This is the best ever recipe to try if you have oven in your home. I tried and it came really good. So just noting it down so that i can refer whenever i have to prepare again :)

Ingredients :
  1. Chicken leg pieces - 2
  2. Chilly powder - 2 tsp
  3. Salt to taste
  4. Lemon juice - 3 tsp
  5. Thick curd - 2 tsp
  6. Garam masala - 1/2 tsp
  7. Oil - 2 tsp
  8. Coriander powder - 1 tsp
  9. Turmeric powder - 1/2 tsp
  10. Pepper powder - 1 tsp
  11. Dry curry leaves - 8 crushed
  12. Cumin powder - 1 tsp
  13. Red color - 1/2 pinch
  14. Onion - 1 thinly sliced

Method :
  • Firstly,wash chicken nicely.
  • Cut the leg pieces into two.
  • Make gashes onto those chicken leg pieces.
  • Add 1/2 tsp of chilly powder,salt and 1/2 tsp of lemon juice into a bowl. Mix it nicely
  • Smear this mixture onto those gashed leg pieces.Let it rest for 10 mins.

Marinate :
  • Add thick curd to the bowl followed by chilly powder,salt,crushed curry leaves,coriander powder,cumin powder,garam masala, pepper powder, lemon juice, tumeric powder and mix them well
  • Add red color,add 1 tsp of oil and mix it well. Finally put those chicken legs into the marination  let it rest for another 15 mins.

  • Wrap the oven grill with Aluminium foil and smear oil to the foil. Place chicken legs onto oil smeared grill. 

  • Set the temperature of the oven to 400F .Keep the grill inside the oven and close the oven.
  • Let it be in the oven for another 20 mins.
  • After 20 mins, turn around the chicken leg pieces so that it will cooked well.
  • Let it be in oven for another 15 to 20 mins.
  • Take those leg pieces from the grill.
  • Add oil to pan followed by onion, tumeric, salt and chicken pieces. Fry those for 2 to 4 mins.

Sprinkle chat masala onto it and Tandoori chicken is ready to have.

Masala Vada

Ingredients :
  1. Chana dal - 1 cup
  2. Ginger garlic paste - 2 tsp
  3. Chilly powder - 1 to 2 tsp
  4. Salt to taste
  5. Dry curry leaves - 10 crushed
  6. Coriander leaves
  7. Onion - 1 thinly sliced

Method :
  • Soak Chana dal for 3 to 4 hours.
  • Please don't add water to the mixture while grinding so drain water from the soaked chana dal. Grind half of chana dal with ginger garlic paste,chilly pwder and salt finely into a paste. Make sure another half soaked chana dal is not grinded like a paste( Note : we should be able to see the whole chana dal)
  • Add Onion,crushed curry leaves and coriander leaves to the above grinded ingredients.

  • Add oil to pan and make lemon size ball from the grinded mixture and press it little.(I feel thinner one will be more crispy.)
  • Deep fry masala vada and place those on napkins to absorb extra oil.
  • Masala Vada is ready to have.

Saturday, June 18, 2011

Egg Masala

  1. Onion- 1 sliced
  2. Tomato - 1 sliced
  3. Coriander leaves
  4. Giner Garlic paste - 2 tsp
  5. Coriander powder - 3 tsp
  6. Garam masala - 1/2 tsp
  7. Chilly Powder - 1 tsp
  8. Pepper powder - 1/2 tsp
  9. Fenugreek leaves( Optional)
  10. Boiled egg - 5
  11. Salt to taste
  12. Oil - 3 tsp

Method :

  • First boil the egg by adding egg and water in the pan.Boil it for 15 mins.
  • Add oil to pan followed onion,salt and fry it till onion turns light brown.( Fenugreek leaves can be added at this point and it has to be fried it 2 to 3 mins till fenugreek leaves turns dark green color)
  • Add ginger garlic paste and fry till raw smell goes off ( Add 2 to 3 tsp of water if required)
  • Add tomato followed by coriander powder,chilly powder, pepper powder and let it boil for 5 mins.
  • Add garam masala and let it boil for few seconds.
  • At last add boiled eggs and garnish it with coriander leaves
  • Goes well with Chapati/Roti

Monday, June 13, 2011

Roomali Roti

Ingredients :
  1. All purpose flour( Maida) - 1 cup
  2. Salt to taste
  3. Oil/Ghee - 1tsp

Method :
  • Add All purpose flour,salt and oil into the bowl
  • Mix it with little water and prepare the mixture
  • Take two lemon sized balls from this mixture. Roll it little using all purpose flour and smear oil/ghee.

  • Join these rolled balls into one( Note : join both sides which are smeared with oil together)

  •  Roll it as thin as possible.


  • Put this roti on hot pan. Let it rest until you can see bubbles on one side. Once you can see the buubles turn it around and cook it same as chapati.

  • Put this roomali roti into a plate and let it cool for 1 min. Remove two attached thinly rolled balls as shown

  • Roomali roti is ready to have. Goes well with spicy curries.

Special  thanks to Vah chef :)


This is a snack which can be taken during coffee time/tea time. In order to prepare this you need chakli tool.

Ingredients :
  1. Rice Flour - 1 cup
  2. Chana dalia split powder - 1/2 cup
  3. Chilly powder - 1/2 tsp
  4. Cumin Seeds/ Jeera - 1 tsp 
  5. Ajwain seeds - 1 tsp
  6. Salt to taste
  7. Oil - 1/2 liter

Method :
  • Add rice flour,chana dalia split powder,salt,chilly powder,cumin seeds with 1tsp of hot oil into a bowl.
  • Mix these with little water and make a stiff dough. Now chakli dough is ready.

  • Load this dough into the chakli tool/ chakli maker.

  • Heat oil in the pan, test it whether oil is hot or not by adding little amount of dough into the hot oil and makes sure the flame is in medium.
  • If you are comfortable in frying hot oil then you can add dough into the hot oil directly otherwise first press the dough through the hole of chakli maker onto a plastic sheet and later transfer it to the pan containing hot oil.
  • Press the dough using chakli maker through the hole on bottom of the chakli maker, so that the dough comes out in a shape into the hot oil directly.
  • Keep turning it around till chakli will be light brown in color.

  • Once the chakli is light brown in color remove them from oil and put those into napkin so that it will absorb extra oil from chakli.

Shrikand - Maharastrian recipe

I referred many links to prepare this dish, all were used to rest curd for 6 to 7 hours in order get thick curd. But i feel shrikand can also be prepared with normal curd(US - indian grocery one) which taste yummy and takes less time. So that one can prepare it whenever they feel like having shrikand.

Ingredients :

  1. Desi Curd - 5 scoops ( Here in US we get thick curd so using the same)
  2. Almonds and pistachio mixture - 3 tsp
  3. Almonds - 2 sliced thinly for decoration
  4. Pistachio- 2 sliced thinly for decoration
  5. Splenda Sugar packets - 5

Method :
  • Add Curd to bowl
  • Add sugar
  • Add almonds and pistachio mixture and mix it nicely
  • Decorate with almonds and pistachio
  • Refrigerate it for 1 to 2 hours before serving.