Quinoa Adai

Ingredients:-


Idli Rice  or Brown Rice-1/2 cup
Quinoa-3/4 cup
Toor Dal - 1/2 cup
Channa Dal-1/2 cup
Moong Dal-1/2
Urad Dal-1/4 cup
Red chillies-4 to 5 nos acc to u r taste
Asafoetida / hing -a pinch
Onion-1/2 cup chopped
Curry leaves-few
Coriander leaves-1/2 cup
Salt to taste
Oil for spray

Method:-



Soak rice and quinoa together and the dals together for about 5 hours.

Blend rice,quinoa and red chillies coarsely and then add the dals and blend further using water as needed.We want a batter to be of pouring consistency,but not too runny.

To the batter add salt,asafoetida,onion,curry leaves and coriander leaves.Mix well.

Heat a tawa and pour a ladle of batter on it.Spread to form a circle and drizzle about 1/2 tsp of oil around the edges.
Flip over in a few minutes to cook the other side.When both sides are cooked and golden brown,adai is done.

Serve with sambar or chutney or pickle.

Cilantro Chutney / Coriander Thogayal / Kothamalli Thogayal

Ingredients:-


Cilantro / Coriander Leaves -2 bunches
Tamarind Paste-1 tbsp or ! gooseberry size piece
Dry Red chillies-7 to 8 no
Garlic -1 or 2 (optional)
Salt to taste


To Seasoning :-


Mustard Seeds-1/2 tsp
Hing-1/2 tsp
Curry Leaves-few
Oil-1- 2 tbsp


Method:-


Wash coriander leaves in running water then cut off the thick stem and use the tender stems and leaves alone.Roughly chop and wash once again,drain well and keep ready.

Now in a mixie / blender ,add chopped coriander leaves,tamarind paste,dry red chillies ,garlic and salt using little water blend it to a fine paste.

After that heat oil in a pan,ass mustard seeds allow to splutter then coriander leaves,hing stir well,now add the ground coriander paste,stir well.

Allow this to boil well and once the moisture drains and the chutney color changes and flavor comes switch off the stove.

Now Coriander chutney is ready,allow it cool completely and store it in an clean and air tight container.

Serve as an accompaniment of ur choice.

Tangdi Kebab

Ingredients:-

Chicken Legs- 8 pieces
Hang Curd-3 tbsp
Cashew Nuts-6 nos
Cinnamon Stick-1 nos
Cloves-3 nos
Cardamom -1 nos
whole black pepper -10 nos
Green Chillies-5 nos (acc to u r taste)
Ginger-1 inch piece
Garlic -5 nos cloves
Salt to taste
Lime Juice-1 tbsp
Oil-1/2 tsp


Method:-


Clean and remove the skin from the drumstick and make 3 to 4 deep incisions.Apply lemon juice and keep aside.

Hang yogurt in a colander  for 30 minutes to drain off excess water.

Heat oil in a small pan add green chillies fry for 3 to 4 minutes or till it changes the color. Keep it aside.

In a mixer  jar  add cashew nuts,ginger ,garlic,fried green chillies,pepper corns,cinnamon,cardamom,cloves  grind into smooth paste.

Now add hang yogurt,grounded paste ,salt to chicken ,apply the paste liberally all over the chicken and marinate for 4 hours or overnight in the fridge.

Preheat the over to 400 F,

Line an baking tray with aluminum foil,spray with oil.Arrange the chicken in the pan,making sure the chicken is not touching each other bake for 5 minutes.Lowe the oven temperature to 390 and bake for 35 to 40 minutes ,rotating the pieces once half way through till the chicken pieces are cooked.(u can cook on grill also)

Serve hot with sliced onions and pieces of lemon to squeeze over.

Bhindi Kurkuri / Kurkuri,Krunchy,Krispy Okra

Ingredients:-

Ladyfingers / Okra / Bhindi-500 grams
Garam Flour (beasan)-2 tbsp
Red Chilli powder-1/2 tsp
Chaat Masala-1/2 tsp
Dry Mango Powder (amchur)-1/2 tsp
Cumin Powder-1/2 tsp
Oil- For deep fry
Salt to taste



Method:-

Rinse the okra in water for 3-4 times.Wipe them dry with kitchen towel.

Trim Okra and halve them vertically.Further slice them into thin strips.

Put the okra in a bowl,add besan,red chilli powder,chaat masala powder,amchur and cumin powder ,salt and mix to coat evenly.(if it looks dry add a teaspoon of water at a time,just enough to make the besan stick to the okra).

Heat oil in a pan over moderate flame till smoking.
Fry the okra ensuring they do not stick to eascher,till crisp and brown.
Remove and drain excess oil on paper towels.

Serve hot.

Paneer Tikka (In Oven and Grilled ) Grilled Cottage Cheese

             Hello every body!!!! How you all are doing?After getting a new laptop my life has again become so easy,I can't forget those 15 days without laptop how i survived :)Luckily i got my data back i am soo happy with it.
         Two weeks back i invited some friends i make Paneer Tikka every body liked so much.Today i like to share with u guys this recipe .Enjoy!!!
           

Ingredients:-


Paneer-8 oz / 250 grams1/4 inch's thick and 1 inch long pieces)
Bell Pepper / Capsicum (Red / Green)-2 nos (cut into small square pieces)
Onion-1 nos ( cut into small square pieces)
Tomato- 1 nos (cut into small square pieces)
Thick Yogurt / Hung Curd - 1/2 cup
Ginger/Galic paste-1/2 tsp
Chilli powder-1 tsp
Garam Masala powder-1/2 tsp
Tandoori Masala -1/2 tsp(optional)
Chat Masala-2 tsp(optional)
Lime Juice-2 tsp
Mustard Oil-1 tsp
Salt to taste
Bamboo Skewers as needed


Method:-


Soak the bamboo skewers in water for 15 minutes.Take them out and wipe them and set it aside or you can use metal skewers without soaking them in the water.

Hang  1 cup curd in a muslin cloth or any thin cloth or very thin colander for an hour to make the required hung curd.

In a large bowl ,add thick curd,ginger garlic paste,chilli powder,garam masal powder,tandoori masala,chat masala,lemon juice,mustard oil,salt mix well.

Add paneer and  cubes vegetables ,mix well to coat.Keep it aside for 2 hour in refrigerator.

 Take it out and insert the paneer,capsicum,tomato and onion in skewers alternatively.Keep it aside.

Place the paneer tikka skewers on baking tray covered with aluminum foil,spray some oil on top.

Preheat oven 350F or 180 C , paneer tikkas baking tray and grill the paneer tikkas for 15 -18 mins turning over the skewers in between for even cooking , or grill the paneer tikkas on a barbebecue frill over a moderate heat for 6 -8 minutes or till light brown in color form all sides. (Do not overcook it or the paneer will become chewy).

 

Serve hot with green chutney and raw onions.