Tandoori Chicken Tikka | Grilled Chicken Indian Tandoori Recipe

Tandoori Chicken Tikka is a wonderful Indian recipe with different variations in different areas of Indian Sub-continent.Tandoori was originally originated from India particularly North India and nowadays very popular in all over the world particularly in India and Pakistan.
Normally for making  Tandoori Chicken we use Tandoor but here I used Oven for cooking.

Ingredients :

• Chicken Thighs 4 pieces 
• Yogurt 2 cups 
• Ginger Garlic paste 1 Tbsp
• Oil 2 Tbsp
• Coriander powder 1 Tsp
• Chilly powder 1 Tsp
• Cumin powder 1/2 Tsp
• Garam masala powder 2 Tsp
• Pepper powder 1/2 Tsp
• Gram flour 2 Tbsp
• salt to taste 
• Lemon juice 1 Tbsp
• Turmeric powder 1/4 Tsp
• Red food color a pinch

Preparations :

• Clean and wash the chicken well.
• Made cuts on the chicken pieces.
• In a pan add the gram flour and fry for 1 minutes without burning it.
• In a bowl add yogurt,lemon juice,ginger garlic paste,salt and all the masala powders mix it well.
• Now add the gram flour to the yogurt mixture, mix well without any lumps.
• Apply the yogurt mixture to chicken and refrigerate it for 6 hours.

Method 1:

• Preheat the oven for 20 min at 200 c.
•  Bake the chicken pieces for 30 min or until done.

Method 2:

• Heat a pan add the chicken pieces cook it for 20 min.(keep the flame in low).

Potato(Aloo) and Peanut Tikki Sandwich

Aloo and Peanut Tikki Sandwich is one of our favorite recipes which I do so often, Tikki or Patties is a popular snack in India . Whatever made with potato(Aloo), me and my husband will enjoy it, I added Peanut as a main ingredient which enhances the taste, This Tikki is soft and crunchy with mild spices so children also loves.

Aloo and Peanut Tikki Sandwich - Ingredients

Preparation Time : 15 mins | Cooking Time : 30 mins |
Total Time :45 min | Yield : 3 Servings |
Recipe Category: Breakfast | Recipe Cuisine: North Indian | Calories : 260 / serve

Ingredients :
Potato medium sized 1 No.
Chilli Flakes 1 tsp (or) Dry Red Chill 1 No.
Chopped Onions 1/2 Cup.
Coriander leaves 2 Tbsp.
Garam Masala 1 Tsp.
Cumin Seeds 1 Tsp.
Chopped Green Chilli 1 Tsp.
Salt for taste.
Peanuts(Groundnut) 1/2 Cup.
Oil
Bread for making sandwich.

For Binding:
Water 1/2 Cup.
Corn Flour 2 Tbsp.

Preparations

1. Boil the Potato and peel off the skin, mash the Potato well.
2. Take the peanuts, dry red chilli and cumin seeds and roast it.
3. Put the roasted Peanuts, dry red chilli and cumin seeds in the mixer jar and grind into coarse powder.
4. In mixing bowl, add the mashed potato, powdered peanut, chopped onion, green chilli, coriander leaves, garam masala powder and Salt.
5. In a bowl add water and corn flour; mix well without any lumps.
6. Mix it Well, Make small ball and press it down, shape it like round cutlet.
7. Dip the Tikki's one by one in the corn flour mixture and keep aside.
8. In pan add oil, When the Oil is hot put the tikki one by one and shallow it well.
9. In a Sandwich bread add some Vegetable salad, line the Tikki and add your favorite sauce grill the bread and serve.

Cooking Tips :
For children don't add the green chilli.
Serving Tips :
Instead of sandwich you can serve only Tikki with some tomato ketchup or any chutney for children.

Milk Halwa | Doodh ka Halwa | How to make Milk Halwa using Microwave

Milk Halwa or Doodh ka Halwa is a simple and delicious Indian desert, It will take only 10 minutes to prepare it using Microwave. This is my first post for Halwa Recipes, Let us see how to make Milk Halwa using Microwave Oven.

Milk Halwa | Dood ka Halwa using Microwave - Ingredients

Preparation Time : 2 mins | Cooking Time : 8 mins |
Total Time :10 min | Yield : 5 Servings |
Recipe Category: Desert | Recipe Cuisine: Indian | Calories : 160 / serve

Ingredients :
Milk powder - 1/2 cup
Condensed Milk - 1 Tin
Butter - 40 gm
Yogurt - 3 tsp
Cardamom - 2
Ghee(Clarified butter) - 3 tsp
Sliced Pistachios - 2 tsp
Sliced Almonds - 1 tsp
Sliced Cashew nut - 2 tsp

Preparations

1. Take the Butter in a Microwave safe bowl, Melt the butter by keep it in microwave for 30 seconds.
2. With the Melted Butter add Milk powder, Condensed Milk, Cardamom and mix it Well without any lumps.
3. Place the bowl in the microwave oven for 4 minutes, for every one minute take the bowl out and give a mix to it.
4. After completing 4 minutes, take the bowl out, add Yogurt and mix well and microwave for 2 more minutes
5. After 2 minutes, add Ghee and mix it well and microwave for further 2 minutes.
6. After 2 minutes, take the bowl out and allow to cool.
7. Garnish with Sliced Almonds, Pistachios and Cashews.
8. Milk Halwa is ready to Serve.

Cooking Tips :

Don't forget to take the bowl out and give a mix to it for every one minute.
Serving Tips :
As an option you can garnish with Saffron or Raisins also.

Carrot Yogurt Raita | Carrot Thayir Pachadi | Gajar ka Raitha

Raita or Raitha is a popular and healthy Indian salad recipe with Yogurt(Curd or Thair or Dahi) and Vegetables like Carrot, Cucumber, Tomato even with Cabbage or Spinach  and flavored with variety of seasonings to make different types of Raita's. Raita is a very good side-dish for Biryani, Pulao, or even with Chapathi or Paratha. Instead of vegetables we can make Fruits Raita by using fruits like Pomegranate, Grapes, Mango, Dates or Pineapple which gives sweet and sour taste, Let us see how to make Carrot Raita.

Carrot Raita Recipe - Ingredients

Preparation Time : 10 min's | Cooking Time : 10 min's | Serves : 3
Recipe Category: Side-dish | Recipe Cuisine: South Indian

Yogurt / Curd - 1 cup
Grated Carrot - 3/4 cup
Coriander leaves - 1 Strand finely chopped
Onion - 1
Green Chilly – 2
Chat Masala powder a Pinch(optional)
Salt - to taste

Preparation Method:

1. Take the Carrot and Peel off the skin then grate the Carrot.
2. Take the Yogurt in a Bowl and beat well, Keep aside.
3. Cut the Onions in Lengthwise or finely chopped.
4. Finely Chop the Coriander leaves and Green Chillies.
5. Add all the above vegetables with the Yogurt then Add some salt and mix well.
6. Finally if you like add pinch of Chat masala

Serving Tips :
Serve as a side-dish with any Rice variety or with any Spicy Gravy for Roti or Paratha.

Cooking Tips:
If you do not like raw carrots then Par-boil the carrots for 1 minute, squeeze the water out and add into the yogurt.

If you like this post, I would be extremely happy if you can give your comments or share it with your friends in Google+,  Facebook or Twitter. Your comments would be helpful to me to improve the recipe and keep me motivated.
Thanks & Regards,
Sumi...

Aloo Paratha – Spiced Potato stuffed Flat bread

Aloo Paratha is a north Indian breakfast recipe particularly very famous in Punjab region both in India and Pakistan. Aloo Paratha can be made in many different variations here I have tried in my style by using Maida (All Purpose flour) instead of wheat flour.

Ingredients for Dough
2 1/4 cup Maida (All Purpose flour)
1/2 tsp salt
1/4 cup Oil

Ingredients for Stuffing
2 boiled Potatoes(Aloo)
1 Cup Finely chopped Onion
1 tbsp Finely chopped Coriander leaves
1 tsp Chilli powder
1 tsp Garam masala
Salt to taste
2 tbsp Ghee( Clarified Butter )

Preparation for the dough
Add the salt and water with the Flour and mix well  and make a semi-soft dough then add Oil and mix well until the dough becomes soft and Keep aside.

Preparation for the stuffing
Boil the potatoes and mash the potatoes.
Add the chopped onion, coriander leaves, chilli powder, garam masala, salt and ghee.
Mix the potatoes with the above ingredients well and keep aside.
Divide the prepared filling it into small balls.


Let us see How to Make Aloo Paratha 
Knead the dough and divide into 5 portions.
Take one portion of dough and roll it flat as thin as possible with a rolling pin by dusting with some flour.
Take a small ball like Aloo Filling and place one portion of the filling in the center of the dough.
Close all the sides and seal tightly with dough.
Roll it flat again with a rolling pin by dusting with some flour.

In a hot flat pan, cook  the paratha both sides by sprinkling some oil or ghee until both sides are golden brown, repeat this for the remaining dough to make more parathas.
Aloo Paratha is ready for eat, Serve hot.