Saturday, February 27, 2010

Non-Veg : Tandoori Chicken Recipe

Tandoori Chicken Recipe

2 Leg quarters
1/2 tbsp vinegar
2 tbsp lemon juice
2 tbsp plain yogurt
1/4 tbsp garam masala
3/4 tbsp red chilli powder
1/4 tbsp turmeric powder
1 tbsp ginger & garlic paste
1 tbsp Tandoori mix
1 tbsp finely chopped Coriander Leaves
1/2 tbsp Salt (or) Salt to taste
1/2 tbsp oil


1. Remove skin from chicken and make 2 to 4 deep cuts, with a sharp knife, on both side of each chicken piece. The cuts should spread from one end to the other without separating the meat from the bone.

2. Clean and wash chicken pieces with vinegar and lemon juice (1 tbsp). Chicken pieces dry with paper towel and set aside.

3. Take a bowl, combine yogurt, ginger & garlic paste, garam masala, red chilli powder, turmeric powder, tandoori mix, lemon juice (1 tbsp), salt to taste and oil mix until smooth. Add finely chopped coriander leaves and mix.
4. Apply this marinate to chicken pieces, make sure the above mixure covers all the sides of chicken pipces. Cover the bowl and set aside or refrigerate for one to 2 hours (the longer the better).

6. Place/arrange the chicken on tray with all mixture and cook 30-40 min @ 400 F and most of the sauce is dried.

5. Pre heat oven for 1 or 2 minutes @ 350 F.

7. Change the other side chicken pieces and cook 15 - 20 min or until meat is tender.
8. Arrange chicken pieces on a plate and spread with onion rings on the top of the chicken. Garnish it with the cilantro. Set the lemon wedges around the sides of the chicken and serve it. Lemon juice may be squeezed on top of the chicken for added flavor.

I hope you love this dish. :)

Wednesday, February 24, 2010

Palli Patti (or) Peanut Jaggery Candy

Palli Patti (or) Peanut Jaggery Candy/Sweet Recipe

1 Cup - Peanuts
1 Cup - Jaggery
1/2 Cup - cashews
2 tbsp - Sesame seeds
1 tbsp - Ghee
1 Pinch - Cardamom powder

1. Roast the peanuts, cool, crush the peanuts and keep aside.

2. Roast the sesame seeds, cool and keep aside

3. Take a bowl, Crush Jaggery.

4. Take about 1/2 cup water (50% of water the amount of jaggery) add to jaggery and mix well.

5. Boil the liquid to make thick. Test by taking a drop of this into a bowl of cold water. The drop should solidify immediately. Add the cardamom powder and mix well.

6. Take one big plate and apply ghee.

7. Once the liquid is ready, mix roasted peanuts, cashews, roasted sesame seeds and mix well.

8. Pour the above mixture into the the ghee coated plate. And quickly roll it. Cut into the pieces before it gets stiff. if you want to make laddu/balls, wet hand and prepare before it gets stiff.

Tuesday, February 23, 2010

Masala Vada Recipe

1 Cup : Channa Dal
3-4 : Green Chillis - finely cut
7-10 : Curry Leaves
1/2 cup : Onion - finely chopped
1/2 spoon : Ginger, garlic paste
1/4 cup : Coriander Leaves
3-4 : Red Chillies
Cinnamon stick -1
Cumin seeds
1/2 table spoon : Coriander power (if required)
Salt to taste
Oil for deep fry


1. Wash and soak chana daal in enough water for about 4-5 hours.

2. Drain the water completely and keep 2 tbsp chana dall aside.

3. Grind together cinnamon stick, red chillies, cumin seeds, curry leaves, chana dall. Make a thick coarse paste. Do not add any water.

4. Transfer to a bowl add chana dall (2 tbsp asided), chopped onion, finely cut green chillies, finely chopped coriander leaves, ginger & garlic paste and salt. Do not add any water.

5. Heat oil in deep wide kadai/pot

6. Mix paste thoroughly and check for taste. Add more salt if necessary.

7. Make lemon size balls with this channa mixture and on wet palm pat them into small patties keeping the centre thick and tapering towards the end with approximately 2 inch diameter.

8. Once the oil is heated nicely drop these channa patties into it and deep fry them. Fry first one side then the other till golden brown.

9. Add about 4-5 depending on the size of the pan at the same time.

10. Remove from oil, when done and place on tissue paper to remove excess oil.

11. Serve these hot vada with any type of chutney or sauce or ketch up.


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