Saturday, February 19, 2011

Tandoori chicken

Today I was thinking of making some grilled special item in my OTG  and my hubby has suggested to make chicken Tandoori as we all love eating this tempting item in restaurant. Before I have gone through several websites in order to get the recipe of authentic tandoori chicken and I found various ways to cook  it at home and   it is very easy to cook  in two major steps first by simply marinating it in yogurt and spices and then roasting/grilling it into conventional oven. I made it in its simplest version with chicken leg pieces and available spices and believe me still it looks perfect and  delicious.

Ingredients :

Chicken leg piece           8pc
Ginger garlic paste        2 tbsp
Lime juice                       1 pc
Soy sauce                        1 tsp
Cumin powder               1 tsp
yogurt                             3 tbsp
Garam masala powder  1tsp
Red chili powder           1tsp


1. Clean chicken leg pieces and give  horizontal slits in it.

2. In large bowl add yogurt, Ginger garlic paste, red chili powder, salt, cumin powder, garam masala powder, soy sauce and lime juice. Mix them well to get a thick paste. Now add chicken pieces and coat them evenly with the marinade specially inside the cut slit.

3. Keep the  the bowl covered and placed into refrigerator  and let it marinate for at least 4 hours. Bring it into room temperature before placing in the oven.

4 Preheat the OTG at 200°c. Now place the marinated chicken pieces on the grill rack of the OTG and brush it with little oil and let it cook for about 30 minutes. Turn after every 5 minutes followed by brushing with oil.

Garnish with onion rings and tomato slices and serve hot with green(coriander and mint) chutney.

Monday, February 14, 2011

Valentine days special Chocolate cake

Friends, I think you have noticed that I did not post any baked item in my blog so far because I was not having OTG in my home.Yesterday My hubby brought a new OTG for me seeing my passion for cooking.. It was really a pleasant surprise for me.Today morning I thought of inaugurating that by preparing any dish on that and so I started with making the simplest form of a cake using available ingredients left in my kitchen as I couldn't resist myself anymore from trying my culinary experiments on that. I usually make this type of cake in pressure cooker but it came out so nice in OTG that I got impressed by its spongy look and lovely taste and I succeeded in giving my hubby the first oven baked cake. He loved it very much. So this recipe is definitely dedicated to my dear hubby. Thanks a lot dear .. Happy Valentines day.

All purpose flour 1 cup
Sugar 1/2 cup
Cocoa powder 2 tsp
Baking powder 1tsp
Butter 3 tbsp
Eggs 2
Milk 1/2 cup
Vanilla essence 1 tsp
Raisins 20 gms
Cashew 20 gms
Almond 20 gms

1.In a large bowl beat melted butter and sugar together with a wire whisk until it become light and fluffy.
2. Add eggs and beat continuously.
3.Mix Flour, baking powder and Cocoa powder together and add to the butter, sugar and egg mixture and mix thoroughly in one direction so as to

avoid formation of air bubbles.Add some milk in small amount to make it smooth batter.
4. Add vanilla essence and again mix thoroughly.
5 Grease the baking pan with butter and pour the mixture into it. Spread dry fruits (cashew, almond and raisins) on the top.
6 Preheat the oven to 180°C. Now bake the cake in the preheated oven for 35 to 40 minutes. Cool the cake for 10 minutes before inverting on to a serving tray. Decorate it with chocolate frosting it or chocolate syrup.

Thursday, February 10, 2011

Alu Kabli/ Aloo chat

Street foods are always tempting everyone's
taste buds and makes you drool when you view
it at roadside chaat stalls. Aloo Kabli or aloo
chaat is one of the famous Bengali chaats which
is easily available on roadside chaat stall served
specially in a dry leaf bowl. It actually reminds me of my childhood days when I was not allowed to eat chaat or other roadside food as chaats are junk food made unhygienically but we could never resist ourselves from having a bowl of aloo kabli at our neighborhood chaat stall.Even now when I get a glimpse of it anywhere I cant restrict my temptation to have it right away. I prepare this chaat most often for my kid without adding chili as she also likes this very much.

Aloo Kabli is an amazing hot and tangy combination made of potato and chana (Black gram) with the aroma of Green chili mixed with lemonjuice and fresh coriander leaves.


Chickpea 1/4 cup
Potato 250 gms
Onion 1 (chopped)
Lemon 1
Red chili powder 1tsp
Cumin powder 1tsp
Green chili 2-3 (chopped)
Coriander leaves

1.Soak the Chana(black gram) overnight. Boil it adding a teaspoon of salt. Drain off water and keep aside.

2.Boil the potatoes without taking out its peel (potato should not be over boiled). Now peel it out and cut into small cubes.

3. Add red chili powder, roasted cumin powder along with the onions, green chili and
salt mix well. Take care so that potato piece remain intact.

4. Spread chana, lemon juiceand chopped coriander leaves. Toss it so that it gets evenly mixed with the potatoes.

Serve in a bowl and garnish with coriander

This recipe is going for the Kids delight event in Srivalli's blog.

Tuesday, February 8, 2011

Chana Masala (Chhole masala)

Chhole Masala is an authentic north Indian dish which is actually chickpea simmered in a rich tomato based curry with aroma of authentic Indian spices. The recipe is very simple yet it taste delicious.

Chana Masala


Chickpea (Kabuli chana)250 gms (soaked overnight)
Onion 1 (paste)
Ginger garlic paste 1 tbsp
Cumin seed 1 tsp
Turmeric powder 1 tsp
Coriander powder 1 tsp
Cumin powder 1 tsp
Tomatoes puree 1/2 cup.
Red Chilli pwder 1 tspo
Garam masala 1 tsp
Salt as per taste
Sugar 1/2 tsp
Coriander leaves.


1. In a pressure cooker. Add soaked chana,1 cup of water and salt and pressure cook it for about 20 minute in low flame. Now drain of the water and keep the chana aside.

2. In a large pan heat oil. Add cumin seeds.Now add onion paste and saute them til become golden yellow. Now add ginger garlic paste, turmeric powder, red chili powder, cumin powder and coriander powder and saute for about 5 minutes. Fry the masala until the oil get separated from it.
3. Add tomatoes puree and saute again. Now add boiled chana, salt and sugar and mix it thoroughly. Add garam masala, cover it and let it cook for another 5 minute in low flame.
4. Finally garnish with chopped coriander leaves and chopped onion.

5. Serve hot with Naan or Roti.

Wednesday, February 2, 2011


Since I started blogging after a long pause, I will start this sweet beginning with a sweet post. Hope you all will like it.

Imarti is a very popular sweet which is available in all sweet shop. It is basically a variant of 'Jalebi' in which Urad dal batter is used in place of flour. Imarti are usually drier than Jalebi and the shape is also different which is often a small ring in the middle and around which the pattern is made geometrically. Though it is very popular sweet we usually don't try this at home as it is readily available everywhere. Few days back I even didn't know that it is made of urad daal before I got to know from one of my friend. Then thought of giving it a try after seeing the design of the ready made ones and believe me in my first try itself, it came out very nice. though look wise it may be not as perfect as the ready made ones, but it was very good in taste.


Urad daal 250 gms
Oil 500 ml (for frying)
Sugar 3 cups
Water 300 ml
saffron/food colour
Cardamom Powder


1 Heat a large pan and add water and boil it now add now dissolve 3 cups of sugar.

2. Add saffron and stirr the syrup in low flame so that it gets reduced to one thread consistency. Add Saffron and cardamom powder. keep the syrup and cool it.

3. Soak Urad daal overnight . wash and drain it and grind it into a fine batter. Keep aside for minimum 3 hours.

4. Take a thick clothe and make a small hole in it (or a ketchup dispenser bottle which is easy to hold) . Pour the urad daal batter and hold it like a pouch.

5 Heat oil in a flat bottomed pan and now press the pouch(or a ketchup dispenser bottle) filled with batter over the oil and try to make the shape of imarti like make a ring first and then make small ringlets all along the ring.
6. Deep fry them until become crisp and turn once so that both side gets cooked well.

7. Drain out excess oil and deep into sugar syrup. Soak imarti in the syrup for about 5 minutes and then drain out and keep aside so that it dries out and become crispy and delicious .

8 Serve hot and crispy Imartis as desert.


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