Cooking is not a science but an art, mistakes are okay, messes are fine—the pleasure is in the creating and the sharing of the result.
Welcome to my simple blog of everyday cooking log. Cooking is a meditative experience. Come join hands with me in this culinary expedition.
Marinate chicken pieces with the marinade for minimum 6 hrs or overnight for best results. Preheat the oven to 450 F. Or heat the grill or plain tawa does the job. Soak the skewers. Add Bell peppers, onion, zucchini to the chicken mix. Skew alternately chicken and veggies. Bake for 20 mts, 10 on either sides or grill till chicken is done.
Blend all the above together and freeze. In an hour use a fork and scrape well and freeze again. After another hour scrape again to get the grainy consistency. It takes roughly 4 hrs to completely freeze this.
Whole wheat flour- 1 cup All Purpose flour - 1 cup Besan - 1/4 cup Sooji- 1/4 cup Sugar- 2/3 cup Ground Nutmeg- 1 pinch Cardamom Powder - 1 pinch Almond meal- 1/4 cup Baking Powder - 1 tsp Butter - 1 stick - 4 Tbsp
Combine all the flour and Baking powder and mix together. Add Butter at room temperature to this and knead it to a soft dough. If required add couple of tbsps of milk at room temperature. Take the cookie sheet and roll small balls of dough and line them up. Preheat the oven for 350F and bake for 10 mts. and then reduce the temperature of the oven to 200 F and bake for 10 mts. and flip the cookies now and bake for 10 mts. The whole house by now smells so delicious with the cookie smell. Recipe courtesy- Bhavna of superveggiedelight.
To Grind into fine paste:
Coconut : 1/2 a coconut or 1 cup
Garlic pods - 6 nos.
Cut and clean the chicken into pieces. Drain and keep aside. In a pressure pan heat oil and once the oil is hot add dry spices (Cinnamon sticks, Bayleaf, Cardamom, Cloves, Fennel seeds, Kal pasi) and then add finely chopped shallots and as they turn pink while frying add Ginger Garlic paste and fry till the raw aroma of the ginger and garlic turns off and then add tomatoes and salt, cook for a while and add coriander powder, Chilli powder, cumin Powder, turmeric powder, cook for just 2-3 mts, these masala should not be burnt. Care should be taken not to bu…
Channa Dal - 3 Tbsp
Red Chillies- 10-12 ( as per the spice required)
Ripe Tomatoes- 2-3 Nos.
curry Leaves - 1 sprig
Coriander Leaves - 1/8 of a bunch
Hing/Asafoetida - 1 tsp
salt as per taste
Oil - 4 Tbsp.
Heat 2 Tbsp of oil in a Kadai, roast Channa dal, chillies, Hing, curry leaves, Coriander leaves for 2-3 minutes adding sequentially. Roast till the lentil turns slight golden color. Then add finely chopped Tomatoes and add salt. cook for 5 mts.Remove from heat and let it cool.
Blend all the ingredients together, you can check the taste at this time, to balance the tanginess and the spice. Add half a tomato if required. Blend it to a fine paste.
Heat 2 Tbsp of oil in the same kadai. Temper with the ingredients under the temper title. Once it splutters add the blend chutney. Bring it to a boil and serve it hot with Idlies, Dosa, Appam and crepe types.