Select Page

Zero oil Chicken Tangdi in pressure cooker

Tangdi Kebab is a very popular North Indian starter recipe, where only the drumstick chicken or chicken leg pieces are marinated in a yoghurt-spice marinade and grilled to juicy, flavor infused chicken kebabs.

“Tangdi” simply means chicken legs without thighs. It tastes absolutely irresistable with soft, moist & aromatic spicy flavor. These famous grilled drumsticks can be cooked easily at home using an OTG or without it in pressure cooker.

This is Chicken lover’s delight. A quickie recipe that can be made in minutes. Absolutely lip-smacking and can be served as snack as well as main course. Next time when you have surprise guests at home try this amazing recipe, which is very easy & quick to make, turns out super delicious without a drop of oil and in a pressure cooker. Definitely a crowd pleaser.

Ingredients

Chicken leg 6 pieces, plus chicken breast cut into medium pieces
curds – 1 cup
tandoori chicken masala – 1 tsp                Salt as per taste                                       Garam masala powder – 1 tsp               Ginger garlic paste – 2 tsp                       Maggi masala cubes – 2                         Tomato chilli sauce – 3 to 4 tsp               Haldi/ Turmeric – 1 tsp                                 Red chili powder 1 tsp                              Dhania powder 2 tsp                               Onion rings for garnishing                       Fresh chopped coriander for garnishing Lemon wedges

How to make Chicken Tangdi in pressure cooker

Clean & wash chicken.
Marinate for 2 hours with all the ingredients.
Take non stick pressure cooker.

Transfer marinated chicken into cooker.
Cook on a medium flame for about 2 whistles. Turn the flame on low and cook for few more minutes.
After cooling check if water is remaining there then,  cook uncovered till gravy thickens.

Serve hot with onion rings and chopped coriander leaves and wedges of lemon.

Yogurt mousse with Gulkand and rose petal honey

Yogurt mousse with Gulkand and rose petal honey

This dessert is an adaptation of some pretty well known names Mousse, Pannacotta and the Shrikhand. It is light like a mousse, creamy like pannacotta and flavored like yogurt shrikhand.

It is a mousse without eggs, a panna cotta without heavy cream & a set shrikhand with honey & all the wonderful flavors of saffron & some fresh rose petals.

Prep Time : 20 minutes

Cook Time : 10 minutes

Serves
2 persons

Ingredients to make Yogurt mousse with Gulkand and rose petal honey

1 cup hung curd
A generous pinch of saffron
1 tbsp of Rose petal honey
1 tsp Gulkand
About 6 tablespoons of milk
1 tbsp gelatine
Vegetable oil to grease the ramekins
Rose petals and rosé petals honey to garnish

To make Rose petals honey :
1/2 cup Honey
1/4 cup loosely packed desi/ organic rose petals of any fragrant rose

To prepare Rose petals honey:

Wash the rose petals. Dry them lightly .. pat with paper towel. Lightly fill a jar with petals. I used a small bottle & poured the honey over it.

Let it stand for a 2 days. It gets more fragrant with time.

Preparing the Mousse:

Drain the curd in a cotton cloth and hang it for few minutes.
Place this hung curd in fridge for further draining along with sieve as otherwise it will go sour when kept outside.
After 24 hours transfer to a clean bowl. Whisk it well in the bowl to make it fluffy & airy. Gently crush the saffron threads between your fingers.

Blend it in with the yogurt.
Set aside & let it sit for couple of hours for the flavor of the saffron to be infused. The yogurt will take the light yellow color from the saffron.

Sprinkle gelatin over 1 tablespoon water in a small bowl and let stand 1 minute to soften.

Heat the milk in the microwave for about 40 seconds or till almost boiling hot

Stir in gelatin in the warm milk until dissolved and there are no lumps.
Mix yogurt, gulkand & rose petals honey.

Whisk them together well again to blend and fluff.
Line the ramekins with vegetable oil.
Spoon the yogurt mix into the ramekins.

Cover and put them in a refrigerator and chill until it sets (about 6-8 hours. Overnight works best).
Before serving place a plate over the ramekin, turn it over and tap the ramekin lightly for it to come out.


Drizzle some rose petal and prepared honey on the mousse & serve chilled.

Notes :

The saffron & the rose petals are just one of other options. The same delicacy may be presented with bits of fruits & nut in it.

I have used gelatin to set mousse. It can be made without using gelatin too. It’s how we set Shrikhand in freezer.

Recipe adaptation – eCurry.com

 

 

 

 

 

 

Poha Alu Raj Kachori

POHA ALU RAJ KACHORI

Raj Kachori is a delicious Chat from Rajasthan.This is a huge gol gappa sort of chat, that is filled in with delicious items in it. Essentially Rajasthani Raj-Kachori, is a stuffed katchori with potato and sprout filling and served with curd, chutney and sev. Apart from sprouts from Moong, chole, moth can also be used.

Raj kachori is a massive, puffed up, crisp snack that looks like a blown up gol gappa. It houses a variety of chaat ingredients, dripping all over the globe-like kachori.

The good thing about these kachoris is that, despite being fried foods, they are not as bad as they are made out to be. Use traditional oils or ghee, and you could eat them without having to worry too much. Of course, you should always keep portions in check, but remember kachoris keep you full till the evening, balancing the total calorie consumption of the day naturally.

TO MAKE OUTER LAYER
4 Potatoes boiled and mashed
1 cup thick poha soaked and drained
5 tsp Maida
Bread crumbs of 5 slices
Salt to taste
1 tsp blck pepper powder
1/2 tsp Haldi

 

In a bowl take boiled and mashed potatoes. Add soaked and drained poha. Add maida. Add breadcrumbs.
Mix nicely.
Add salt, pepper powder and haldi.
Knead into a medium hard dough.
Divide dough in equal portions and cover with cloth to rest.
Grease ur palms and knead the dough nicely once again to smoothen it.
Roll the round discs like poori shape. Keep it little thick while rolling from all over.
Roll all pooris and keep aside.

Filling of raj kachori

 

TO MAKE FILLING
50 gms Paneer
Grated coconut 1/2
Adrak mirchi paste 1 tbsp
2 tsp kishmish
Salt to taste
1 tsp sugar
Juice of 1 lemon
Hara Dhaniya/ coriander leaves

Mix above mentioned ingredients in a bowl and test the taste.
Your  filling is ready.

Assemble:
Take one round disc/poori. Make a deep well. Fill in coconut masala. Gently pull all edges together to make big kachori.

Deep fry all ready kachoris first on medium flame and then on slow flame. Fry on both sides till it turns golden brown. Drain and keep it on absorbent tissue paper.

GARNISH:
Serve with green dhaina pudina chutney and imli ki khatti meethi chutney.
Garnish with sev, pomegranate seeds and hara dhania.
Pour meetha dahi/sweetened curds over it.

Kalakand (Indian milk cake/fudge)

 

KALAKAND

Raksha Bandhan Festival a significant day for all brothers and sisters, which is celebrated all over India. Also, this auspicious day couldn’t be complete without the traditional Indian sweet!

No celebration is complete without good food and some sweets. We Indians love our food and hardly give up on a chance to indulge and if it’s something as special as Raksha Bandhan. While it might not be a very good idea to go overboard with it, I think having small portions won’t do you much harm. Also, you always have the option to go for the healthy version of the favourite mithaai, like swapping or opting for kalakand instead of the ones doused in ghee.

This year I would suggest you do something totally unexpected. Cook up some of the easiest and yummiest delights for your sibling and you will witness the widest of beaming smiles ever! So here is the easy recipe to impress your sibling

KALAKAND

Prep time : 10 minutes

Cooking time : 15 minutes

Ingredients

200gms condense milk(homemade)
250gms fresh paneer/cottage cheese
1 tbsp milk powder
1 cup chopped pista cashews and almonds
5-6 cardamom powdered

To make condense milk
Boil 500 gms milk. Add 1 small bowl of sugar. Reduce milk for about 10 minutes. Milk would start to thicken. stir continuously. cook for about five more minutes. Cool & transfer into glass jar or bottle.

This can be stored in fridge for 3 days.

Method:
In a bowl mix paneer, condense milk nd milk powder.

Put this mixture in a nonstick kadahi nd cook on medium heat,add cardamom powder,stir it continuosly till it leave the sides.

Spread it on a greased plate/ bowl nd spread dryfruits over it.
Press it little to properly stick to mithai.

 

Garnish with saffron strands.
keep it in fridge for 3to4 hours when it slightly cool down.

Cut into pieces in desired shape nd enjoy with your family.

 

Black eyed Bean/Sukhi Choulai Blondies

Black-eyed  beans, are among the most nourishing in the legume family. Black-eyed beans are a great pantry item. Their distinctive taste is wonderful in curries and salads too.

My family always cooked black- eyed beans in the form of curry to be eaten with flatbread/chapati. As usual children don’t prefer it and they can’t be forced to eat. So while searching for some interesting recipes, I chanced upon this recipe on Pinterest. And I must say this is the best way to feed dried beans to your family, as no one can say no to a sweet dish.

These Black Eyed bean Blondies are moist and fudgy, with chocolatey goodness in every bite. No one would believe they’re also loaded with nutritious beans.

PREP TIME
15 mins
COOK TIME
30 mins
TOTAL TIME
45 mins
Serves: 6

INGREDIENTS
1¼ cups black eyed peas, soaked and boiled
½ cup oats
½ cup powdered oats
1 tsp baking powder
2 tsp vanilla extract
½ cup honey
2 eggs
4 tbsp unsalted, melted butter
1 tsp ground cinnamon
½ tsp ground nutmeg
¾ cup chocolate chips
½ cup slivered almonds or other nuts/seeds
¼ cup dessicated coconut and thin slices of coconut to garnish.

INSTRUCTIONS
Preheat oven to 175 degrees. Grease or line a square baking dish with parchment paper and set aside.

Blend or process black eyed peas, oats, butter, vanilla, eggs and honey in a blender or food processor until smooth.


Transfer mixture into a bowl and mix in powdered oats, cinnamon, nutmeg, baking powder and salt.
Fold in chocolate chips, slivered almonds and coconut, then pour batter into baking dish.


Bake for 30 minutes or until a toothpick inserted into the edges comes out clean.

Allow to cool completely before cutting and store in the fridge.