Chicken Tangdi Kabab

Chicken Legs-8
Ginger -1" piece
Red Chillies- 4 to 5
Cumin seeds- 1 tbsp
Garlic cloves- 4 to 5
Garam Masala Powder- 1 tbsp

  • Grind all the ingredients except Chicken into smooth paste.
  • Clean the chicken legs,dry them by removing water with a cloth.
  • Apply the paste to all the pieces.See that paste should cover entire leg piece.
  • Grill the pieces till they turn into red color.
  • Serve with Onion,Lemon and Green Chutney.
If you use the oven method, which requires less oil preheat the oven to 425° F/220° C.
Prepare a baking sheet with an aluminium foil and grease with oil. Arrange the chicken legs on the baking sheet.
Place the baking sheet in the middle rack of the oven and bake for 10 minutes. Then, lower the oven temperature to 390° F/200° C and bake till done. This took about 30 minutes.
Flip the drumsticks a few times so as to bake all sides evenly. If  left to bake without turning sides, one side sticks to the foil and gets ripped when removed from the baking sheet.

China Flavored Chicken Pickle

  • Chicken 1 kg
  • Soya Sauce-1/2 cup
  • Lemon Juice- 1 1/2 cup
  • Pepper Powder-1 tbsp
  • Sliced Ginger- 5 gms
  • Garlic Paste- 1 tbsp
  • Green Chillis- 10(slit in vertical)
  • Oil for deep fry
  • Salt as per taste

  • Cut Chicken into medium size pieces
  • Mix chicken pieces with soya sauce,garlic paste,pepper powder,salt.
  • Let it marinate for half an hour.
  • Now squeeze water(that comes while marinating) from chicken.
  • Take a vessel,pour oil into it and fry the chicken till crispy.
  • (here frying the chicken is important...see that no water left inside chicken pieces).
  • After frying the chicken pieces,in the same oil fry the ginger and green chilii pieces.
  • Mix well chicken pieces with these pieces along with the oil.
  • Store in a wide mouth dry container.
  • Everyday mix well the pickle with a dry spoon or spatula.
  • Do this for 4 days continuously.
  • And then use the pickle with hot steamed rice or roti...
  • This pickle stays for  nearly 6 weeks.

Green Curry Paste

Makes about 175g
  • 5ml fenugreek seeds, soaked overnight
  • 5 cloves garlic, chopped
  • 30ml chopped ginger
  • 45ml chopped fresh mint
  • 45ml chopped fresh coriander
  • 120ml wine vinegar
  • 15ml salt
  • 15ml ground turmeric
  • 10ml chilli powder
  • 2.5ml ground cloves
  • 5ml ground cardamoms
  • 60ml olive oil
1.Drain and rinse the fenugreek seeds then puree with all the remaining Ingredients except the olive oil.
2.Heat the olive oil and fry the paste for about 5 minutes until thick and the olive oil appears on the surface.
3.Spoon into jars.

Curry Powder

Use this Curry Powder to add taste to your recipes.It is a mixer of  various spices which brings flavor to your food.This powder is mostly used in South India,with some slight variation it is called as Garam Masala in North India.
Makes approx 250g
  • 50g coriander seeds
  • 25g cumin seeds
  • 25g fenugreek seeds
  • 25g garlic powder
  • 30ml paprika
  • 30ml ground turmeric
  • 30ml garam masala
  • 5ml ground ginger
  • 5ml chilli powder
  • 5ml mustard powder
  • 5ml ground black pepper
  • 5ml ground dried curry leaves
  • 5ml asafoetida

1.Dry roast the coriander, cumin and fenugreek seeds in a pan until lightly coloured.
2.Grind them to a paste and mix with the remaining ingredients.
3.Store in an air-tight container.

Sambar Powder

Sambar powder is a Southern Indian spice mix used to make vegetable curries.

Makes 350g

  • 225 coriander seeds
  • 100g dried red chillies
  • 25g black peppercorns
  • 25g cumin seeds
  • 10ml fenugreek seeds
  • 10ml mustard seeds
  • 75g yellow split peas
  • 10ml poppy seeds
  • 1 coconut
  • 1 large cinnamon stick, broken into pieces
  • 1 large bunch fresh curry leaves
  • 10ml ground turmeric

1.Dry roast the ingredients except the turmeric in a heavy-based pan until lightly coloured.
2.Grind everything to a fine powder.
3.Add the Ground Turmeric
4.Store in an air-tight container.

Kandi Podi

  • Red gram/toor dal- 1 cup
  • Fried Bengal Gram/Bengal gram- 1 cup
  • Cumin Seeds- 2 tbsp
  • Curry Leaves- a handful
  • Red chillies- 6 to 7
  • Garlic cloves- 7 to 8
  • Salt-as per required
  • Oil-1 tbsp
  • Heat a heavy bottomed vessel and add toor dal, dry roast on low to medium heat stirring constantly till the dal turn red. 
  • Do the same for bengal gram also.
  • Don’t burn them. Remove from pan and keep aside.
  • Take 1 tbsp of oil in the pan heat it and toss the cumin seeds for 2-3 min in a low flame
  • Now add red chillies and fry them for 1 min.
  • Let them cool
  • Once cooled ground all the ingredients by adding salt
  • Store in an air-tight container.

Murgh Malai Kebab

  • Boneless Chicken-1/2 kg
  • Cheese-100 gms,
  • Cream-300 gms
  • Curd-300 gms,
  • Ginger Paste-30gms
  • Pepper powder-1 tbsp,
  • Salt- as per required
  • Chilli Paste- depends on how much spicy you want(i use 10 gms)
  • Cut chicken into medium size peices
  • Marinate chicken with all the ingredients for 10 min
  • Grill these pieces in the oven for 5 to 10 min
  • Garnish with Carrot,onions,lemon pieces and serve

Ramadan Mubharak

Ramzan Mubharak!

Ramazan is the ninth month of the lunar Islamic calendar, which lasts 29 or 30 days according to the visual sightings of the crescent moon. It is the Muslim month of fasting, in which Muslims hoping for spiritual Reward from Allah will refrain -- from dawn until sunset -- from eating & drinking, sexual relations, forged speech & evil actions,and increased recitation of the Quran.

Muslims all around the world will abstain from food and drink, through fasting, from dawn to sunset. At sunset, the family will gather the fast-breaking meal known as Iftar. The meal starts with the eating of three dates — just as Muhammad used to do. Then it's time for the Maghrib prayer, which is the fourth of the five daily prayers, after which the main meal is served.
In year 2012 Ramzan starts from July 20.Here I am giving some special Ramdan Recipes which makes  the iftar food complete..



*********Side Dish*********

*********Main Menu*********


Badam Kheer

Along with these Ramzan Recipes.. the main Haleem is given here...

Hope you enjoy the Iftar Recipes...

Chicken Rolls

  • All Purpose Flour- 250gms
  • 1 egg
  • Salt as per taste
  • Milk- 100ml
  • Onions-2
  • Green Chillis-4 nos.
  • Ginger garlic paste-1 1/2 tbsp
  • Garam masala powder-1 tbsp
  • Capsicum- 2
  • Boneless Chicken- 1 cup
  • Chilli Suace-1/2 tbsp
  • Soya sauce- 1 tbsp
  • Ajinomoto- a pinch
  • Oil for deep frying

  • Mix flour,egg,milk to form a smooth dough.
  • Heat oil in a pan, fry chopped onions and capsicum.Add chopped green chillis.
  • Now add ginger garlic paste
  • Add soya sauce,chilli sauce,ajinomoto to it and cook till capsicum become soft
  • Now add chicken to it.Cook for 15 min. or till chicken is cooked well
  • Add garam masala powder and cook till everything is done.The filling is ready...
  • Let it cool
  • Now take the dough already prepared.
  • Divide it into equal parts.Take each part and make a thin wrapper.
  • Place a teaspoon of filling on a wrapper and roll up, sealing the last corner with egg white.
  • Repeat same process for the remaining parts of the dough.
  • Deep fry in oil** till golden brown
  • Serve with tomato sauce...

**If you want you can cook them in Oven.Preheat oven to 250c. Place all the wrapped rolls and toast for 40 to 45 min.

Curry Leaf Powder

  • Curry leaves- 1 cup
  • Black gram dhal -4 tbsp
  • Bengal Gram- 4tbsp
  • Red chilies - 4 to 5
  • Salt - as required
  • Tamarind -marble sized
  • Coriander seeds- 4 tbsp
  • Cumin seeds- 2tbsp
  • Garlic cloves-5
  • Oil 2 tbsp
  • Pepper corns-1 tbsp(optional)
  • Methi seeds,Mustard-1 tbsp each(optional)
1. Separate the tender curry leaves from its bark.
2. Wash and wipe with a cloth.
3. Dry by spreading on a clean towel.
4. When it is completely dry, roast it in a hot shallow pan till it becomes crisp.Keep it aside
5. Dry roast black gram and Bengal gram separately in the same pan.Remove from heat.
6.Now fry coriander seeds and cumin seeds for one minute in a low flame.Keep tossing them continuously. Dont burn them.Add garlic cloves and fry for another minute.
7. Remove all the contents and fry red chilies alone in oil.
8.First grind all the contents except curry leaves,tamarind and garlic.
9.To this add tamarind and garlic cloves.
10.After they coarsely ground add curry leaves and salt in the last.
9. Pound well and store in clean dry jar