Chicken tikka

CHICKEN TIKKA

Ingredients:
1 lbs boneless chicken,
1/2 tsp red chilli powder,
1/4 tsp cardamom powder,
1 tsp kasoori methi,
1/4 tsp garam masala powder,
1/2 tsp coriander powder,
2 tbsp lemon juice,
1 tbsp ginger-garlic paste,
3/4 cup thick yogurt,
a pinch of red food colour,
salt to taste,
1 onion - cut into big cubes,
1 green pepper- cubed,
1 ree pepper- cubed and
1/2 cup oil.

Method:
Cut the chicken into cubes and remove all the moisture using a paper towel. In abowl take the red chilli powder, cardamom powder, kasoori methi powder, garam masala powder, coriander powder and salt.Mix all these dry spices and add the lemon juice. Now Squeeze all the water from the ginger-garlic paste and add the dry portion to the above spices. Add curd to this and mix all the spices with yogurt to make a smooth paste. Now add chicken and vegetables to this and mix well. Marinate in the refrigerator for 2 hours.
If using bamboo skewers soak them overnight in water to prevent them from burning. Arrange the chicken and vegetables on the skewers and baste the chicken with some oil.
Heat your oven to to highest temperature or use broil mode if u have it on ur oven and cook the chicken for 20- 3- minutes. In between turn the skewers and cook until cooked and coloured.
Make kebab masala by mixing chat masala and mint leaf powder and sprinkle it on the kebabs. Serve hot.

Tips:
When you are turning the skewers in between, make sure u baste it with some oil. This will keep the kebabs nice and juice.

Source: vahrevah.com

China grass pudding

CHINA GRASS PUDDING

Ingredients:
8 grams china grass/dry agar agar,
2 cups milk,
1/2 cup sugar,
1/2 tsp vanilla extract,
warm water to soak the china grass,
4-5 drops of green food color (optional),
Raisins and
saffron for garnishing.

Method:
Soak the china grass in warm water. After 1/2 an hour transfer to a pan add bring the china grass and water to a boil. Reduce the heat and keep stirring till the china grass dissolves completely.
In another pan , add milk, sugar and vanilla extract and bring to boil. When it starts boiling, reduce the heat and add the melted china grass to the milk and immediately remove from heat and pour into a flat dish or into individual moulds.
Garnish with raisins and saffron. Let it set at room temperature and then chill it. Cut into diamond shapes and serve. If using a mould, invert the pudding and serve.

Chilli Paneer

CHILLI PANEER

Ingredients:
1 lbs paneer, 1 egg, 11/2 tbsp corn flour, 1 tsp maida, 1 tbsp ginger garlic paste, oil for deep frying, 1/2 tsp cumin seeds, 1 tbsp of chopped garlic, 4 chopped green chillies, 1 onion-cut into cubes, 1 tbsp coriander powder, 1 tbsp chilli-garlic sauce, a pinch of ajinomoto, 1/2 tsp chilli powder, 1 tbsp soya sauce, 1/2 cup chopped curry leaves, 1/2 cup chopped coriander leaves, 1 lemon / lime and salt to taste.

Method:
Cut the paneer into small cubes. In a bowl mix together cornflour, salt, 1/2 tbsp of ginger-garlic paste, maida and egg with some water to make a thin batter. Add paneer to this and mix well to coat paneer with this mixture.
Heat oil in a pan and fry the paneer pieces coated with mixture till golden colour.
Heat 2 tbsp of oil in a pan, add cumin seeds, when they start spluttering add chopped garlic, 1/2 tbsp of ginger-garlic paste and fry for 1-2 minutes. Add green chillies, onion, coriander powder and add some water ( very little) to mix everything. Now add chilli-garlic sauce, ajinomoto, chilli powder, soya sauce, curry leaves lime juice and some salt. and mix well. To this add the fried paneer cubes and coriander leaves, mix well and serve hot.

Source :vahrevah.com