Pulav and spicy baked chicken

Just a weekend easy to make lunch.

For the pulav, you need


Basmati rice 1 cup {soaked for 15 mins and drained}
Butter/ghee/oil 2 tablespoons
Garam masala whole(cardamoms,cloves,bay leaves,cinnamon) 3 nos each
Onions 1 small chopped finely
Ginger Garlic paste 1tsp
Yogurt/curd 1 tablespoon
Green chillies 2 slit long
Water 2 cups
Cilantro/coriander leaves chopped few
Salt to taste

• In a nonstick pan, heat the ghee or oil and add the garam masala let it pop, then add the onions and green chillies, fry till translucent.
• Now add the ginger garlic paste and fry well.Add the basmati rice and let it fry well until the moisture leaves the rice.
• Add the yogurt to the rice and fry well.
• Add the water required to cook the rice,check for salt.
• Check the rice it should be done in about 12 15 minutes on a low flame.
• Garnish with coriander leaves.

For the baked chicken

Chicken 1/4 kg
Dhaniya powder 1 tsp
Red chilli powder 1/2 tsp( as you need)
Fennel seeds 1 tsp(whole/powdered)
Turmeric powder 1/4 tsp
Garam masala powder 1/2 tsp
Yogurt 1 tsp
Oil to mix the spices
Salt to taste

• Marinate the chicken in the above spices and leave it in the fridge overnight(ig you have time or atleast an hour)
• Preheat the oven to 250C and pop the marinated chicken into the oven.Drizzle some oil over the chicken before you start baking it.Cover the vessel and let it bake for about 15 minutes and then change sides and let it bake until the chicken is done.

Serve the pulav and baked chicken with salad and raita :) 

Pulav and spicy baked chicken

Just a weekend easy to make lunch.

For the pulav, you need


Basmati rice 1 cup {soaked for 15 mins and drained}
Butter/ghee/oil 2 tablespoons
Garam masala whole(cardamoms,cloves,bay leaves,cinnamon) 3 nos each
Onions 1 small chopped finely
Ginger Garlic paste 1tsp
Yogurt/curd 1 tablespoon
Green chillies 2 slit long
Water 2 cups
Cilantro/coriander leaves chopped few
Salt to taste

• In a nonstick pan, heat the ghee or oil and add the garam masala let it pop, then add the onions and green chillies, fry till translucent.
• Now add the ginger garlic paste and fry well.Add the basmati rice and let it fry well until the moisture leaves the rice.
• Add the yogurt to the rice and fry well.
• Add the water required to cook the rice,check for salt.
• Check the rice it should be done in about 12 15 minutes on a low flame.
• Garnish with coriander leaves.

For the baked chicken

Chicken 1/4 kg
Dhaniya powder 1 tsp
Red chilli powder 1/2 tsp( as you need)
Fennel seeds 1 tsp(whole/powdered)
Turmeric powder 1/4 tsp
Garam masala powder 1/2 tsp
Yogurt 1 tsp
Oil to mix the spices
Salt to taste

• Marinate the chicken in the above spices and leave it in the fridge overnight(ig you have time or atleast an hour)
• Preheat the oven to 250C and pop the marinated chicken into the oven.Drizzle some oil over the chicken before you start baking it.Cover the vessel and let it bake for about 15 minutes and then change sides and let it bake until the chicken is done.

Serve the pulav and baked chicken with salad and raita :) 

Pomegranate Lassi

Fruits day in school-LM had to take a pomegranate(anar)!She had some and the remaining was lying around!Just as I was wondering what to do(rather than just eat it) with those beautiful lil pinky pearls :) blink blink-Idea!

Lassi is a popular cooler/drink in Northern India- a yogurt based sweet/salty shake.

In this sweltering heat, I detest the idea of having my otherwise favorite tea!I thought let me make a cool refreshing lassi :) My thoughts "why not a pomegranate lassi?" I know pomegranate lassi doesn't sound too typical like the mango lassi, but this was really rejuvenating!

Pinky pearls with lovely spices!

You need
[to make 1 glass of lassi]
Yogurt 1 cup
Sugar/Honey to taste
Pomegranate seeds 2-3 tablespoons
Pistachios few shredded
Clove,cardamom one each

- You just need to blitz all of the above in a mixer and run it until the yogurt gets nice and frothy!You can add water if you want.

- Serve it in a tall glass and ready to cool you down :)

Pomegranate Lassi

Fruits day in school-LM had to take a pomegranate(anar)!She had some and the remaining was lying around!Just as I was wondering what to do(rather than just eat it) with those beautiful lil pinky pearls :) blink blink-Idea!

Lassi is a popular cooler/drink in Northern India- a yogurt based sweet/salty shake.

In this sweltering heat, I detest the idea of having my otherwise favorite tea!I thought let me make a cool refreshing lassi :) My thoughts "why not a pomegranate lassi?" I know pomegranate lassi doesn't sound too typical like the mango lassi, but this was really rejuvenating!

Pinky pearls with lovely spices!

You need
[to make 1 glass of lassi]
Yogurt 1 cup
Sugar/Honey to taste
Pomegranate seeds 2-3 tablespoons
Pistachios few shredded
Clove,cardamom one each

- You just need to blitz all of the above in a mixer and run it until the yogurt gets nice and frothy!You can add water if you want.

- Serve it in a tall glass and ready to cool you down :)

Khandvi

Khandvi is a popular savory snack from Gujarat.I've had it a few times in some fast food joints.One rainy day I got all excited about making it.And so the 'Googling' began...and it wasn't as easy as it looked though!

Its made of besan (gram flour) and curds.The knack lies in making the right mix so it dries up and you can cut it and roll it into tiny rolls.If you do it right, its simple obviously.Everyone loves it at home.Since I made it a few times now I love the adventure of making it :) thrilling to see if it turns out right :) and the end product is yum!

You would need

• Besan/bengal gram flour - 1/2 cup 
• Buttermilk - 1 cup yogurt + 1 cup water
• Turmeric powder/haldi - 1/4 tsp
• Asoefetida/hing - 1/4 tsp
• Oil - 1 tablespoon
• Salt to taste

For the tempering

Mustard seeds 1 tsp
Ural dal - 1/2 tsp

Curry leaves few
green chillies 1 chopped finely

To Garnish
     Coconut scrapped 1 tablespoon
     Coriander leaves 1 tablespoon

-  Mix the besan ,buttermilk and oil and whisk into a lump-free batter.
-  Now add the salt,haldi and hing.
-  Grease a few metal plates the back side of it, and leave it ready.
-  Now the tricky part, you need to transfer the besan buttermilk batter to a heavy bottom saucepan, and keep stirring for about a few minutes and keep stirring or it will get lumpy.
-  Once the batter starts leaving the sides of the sauce pan.This step has to be right if you don't get this mix right the khandvi will not happen!tricky!
- Now you have to work fast and with a flat spatula take spoonfuls of the hot batter and spread it as thin as you can on the greased metal plates.
- Spread all the mix and leave it to dry, if the mixing is done properly it will dry in about 10 minutes.
With a sharp knife cut the dried khandvi into about an inch long strips, and from the edge of the plate you need to roll it slowly to form small yellow rolls - khandvi.

- Heat oil in a pan and do the tempering with mustard,urad dal seeds,green chillies and curry leaves.Pour this tempering over the assembled rolls.And garnish with coconut scrappings and coriander leaves :)

Serve with tea :) or just as it is!

Khandvi

Khandvi is a popular savory snack from Gujarat.I've had it a few times in some fast food joints.One rainy day I got all excited about making it.And so the 'Googling' began...and it wasn't as easy as it looked though!

Its made of besan (gram flour) and curds.The knack lies in making the right mix so it dries up and you can cut it and roll it into tiny rolls.If you do it right, its simple obviously.Everyone loves it at home.Since I made it a few times now I love the adventure of making it :) thrilling to see if it turns out right :) and the end product is yum!

You would need

• Besan/bengal gram flour - 1/2 cup 
• Buttermilk - 1 cup yogurt + 1 cup water
• Turmeric powder/haldi - 1/4 tsp
• Asoefetida/hing - 1/4 tsp
• Oil - 1 tablespoon
• Salt to taste

For the tempering

Mustard seeds 1 tsp
Ural dal - 1/2 tsp

Curry leaves few
green chillies 1 chopped finely

To Garnish
     Coconut scrapped 1 tablespoon
     Coriander leaves 1 tablespoon

-  Mix the besan ,buttermilk and oil and whisk into a lump-free batter.
-  Now add the salt,haldi and hing.
-  Grease a few metal plates the back side of it, and leave it ready.
-  Now the tricky part, you need to transfer the besan buttermilk batter to a heavy bottom saucepan, and keep stirring for about a few minutes and keep stirring or it will get lumpy.
-  Once the batter starts leaving the sides of the sauce pan.This step has to be right if you don't get this mix right the khandvi will not happen!tricky!
- Now you have to work fast and with a flat spatula take spoonfuls of the hot batter and spread it as thin as you can on the greased metal plates.
- Spread all the mix and leave it to dry, if the mixing is done properly it will dry in about 10 minutes.
With a sharp knife cut the dried khandvi into about an inch long strips, and from the edge of the plate you need to roll it slowly to form small yellow rolls - khandvi.

- Heat oil in a pan and do the tempering with mustard,urad dal seeds,green chillies and curry leaves.Pour this tempering over the assembled rolls.And garnish with coconut scrappings and coriander leaves :)

Serve with tea :) or just as it is!

Brinjal Raita

I saw this recipe on Anjum Anand's "Indian Food made easy" show.I love her shows.So actually made easy.When she made this, she said it was a bengali dish the name ofcourse I do not recall but everyone at home loved it.So I continue to make and customized it too.

For the bhaingan(brinjal) raita


Brinjal sliced 1
Turmeric powder a pinch
Chilli powder-1/2 tsp,salt as reqd
Onion chopped finely 1 small
Coriander leaves few sprigs

Yogurt as required

• Marinate the brinjal slices with salt,turmeric and chilli powders.Saute it in oil until soft or crispy.
• Add the sauteed brinjals,onion,coriander and yougurt and salt as needed.

Brinjal raita served with stuffed puris

• Tastes good parathas, puris, biryani.

Brinjal Raita

I saw this recipe on Anjum Anand's "Indian Food made easy" show.I love her shows.So actually made easy.When she made this, she said it was a bengali dish the name ofcourse I do not recall but everyone at home loved it.So I continue to make and customized it too.

For the bhaingan(brinjal) raita


Brinjal sliced 1
Turmeric powder a pinch
Chilli powder-1/2 tsp,salt as reqd
Onion chopped finely 1 small
Coriander leaves few sprigs

Yogurt as required

• Marinate the brinjal slices with salt,turmeric and chilli powders.Saute it in oil until soft or crispy.
• Add the sauteed brinjals,onion,coriander and yougurt and salt as needed.

Brinjal raita served with stuffed puris

• Tastes good parathas, puris, biryani.

Green puri with Bhaingan raita

This was an accidental combination that turned out super!

Ingredients

To puri:

Wheat flour 2 cups
Salt as required
Water as much as needed to knead chapati dough.

Knead the above into chapati dough.Keep aside.

For the stuffing:

Peas/mattar ( i used frozen) a bowl full
Cashews raw 5 nos
coriander leaves few sprigs
Green chilli 1
Ginger 1/2 "
cumin seeds 1/2 tspn
Aniseeds 1/2 tspn

-Grind all of the above into an almost smooth filling.Do not add water.

-Make balls of the dough and roll them out flat and take a tspn of filling and seal the dough around the filling and roll into puris.
-Fry the puris until golden brown on both sides and serve with any raita

For the bhaingan(brinjal) raita

Brinjal sliced 1
Turmeric powder a pinch,chilli powder-1/2 tsp,salt as reqd
Onion chopped finely 1 small
coriander leaves few sprigs
yogurt as reqd

-Marinate the brinjal slices with salt,turmeric and chilli powders.Saute it in oil until soft or crispy.
-Add the sauted brinjals,onion,coriander and yougurt and salt as needed.

-Serve the puris and raita :) yummy!

Green puri with Bhaingan raita

This was an accidental combination that turned out super!

Ingredients

To puri:

Wheat flour 2 cups
Salt as required
Water as much as needed to knead chapati dough.

Knead the above into chapati dough.Keep aside.

For the stuffing:

Peas/mattar ( i used frozen) a bowl full
Cashews raw 5 nos
coriander leaves few sprigs
Green chilli 1
Ginger 1/2 "
cumin seeds 1/2 tspn
Aniseeds 1/2 tspn

-Grind all of the above into an almost smooth filling.Do not add water.

-Make balls of the dough and roll them out flat and take a tspn of filling and seal the dough around the filling and roll into puris.
-Fry the puris until golden brown on both sides and serve with any raita

For the bhaingan(brinjal) raita

Brinjal sliced 1
Turmeric powder a pinch,chilli powder-1/2 tsp,salt as reqd
Onion chopped finely 1 small
coriander leaves few sprigs
yogurt as reqd

-Marinate the brinjal slices with salt,turmeric and chilli powders.Saute it in oil until soft or crispy.
-Add the sauted brinjals,onion,coriander and yougurt and salt as needed.

-Serve the puris and raita :) yummy!