Tag Archives: cook

Mouthwatering Monday – Chicken Tandoori in Oven

Chicken Tandoori in Oven
Chicken Tandoori in Oven

Chicken!! Chicken!!! Chicken!!!!

This is my kids scream every time they are hungry. How much chicken can you want? Well, when it comes to kids, they have their own preferences.

This Tandoori Chicken is first time tried recipe, which turn out quite satisfactory, considering first time. πŸ™‚

Ingredients

  • 10 Piece Chicken (Wings, Thighs and Breasts)
  • 1 Cup Yogurt
  • 2 tbsp Meat Masala
  • 1 tbsp Black Pepper Powder
  • 1 tbsp Ginger Powder
  • 1 tbsp Garlic Powder
  • 1 tbsp Lemon Juice
  • 1 tbsp Cinnamon Powder
  • 1 tbsp Cumin Powder
  • Β½ tbsp Chilli Powder
  • Green Chili and Onion for Garnishing

Method

  • Mix Yogurt with lemon juice and rest of the spices to make a thick paste.
  • Use this paste to Marinate Chicken for 6-12 hours or overnight in refrigerator. You can marinate chicken with the ingredients of your choice. Like if you don’t prefer having red chili you can totally avoid that.
  • Before cooking, let the chicken rest out of fridge for half hour.
  • Pre heat oven to 425.
  • Lay down chicken pieces on Rack over a pan.
  • Cook them for 30 minutes then turn them over. Cook again for 15-20 minutes and then put off the oven.
  • Let the chicken rest for 30 minutes.
  • Garnish with ingredients of your choice, like Onions, green chili, lemon or cilantro.
  • Serve. πŸ™‚
Chicken Tandoori in Oven
Chicken Tandoori in Oven

Enjoy!!!

P.S. My cooking is experimental. You will find many similar and different recipes, but the idea is to explore your food and do experiments with it. Enjoy Cooking Experiments and Experiences πŸ™‚

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Mouthwatering Monday – Mutton Keema

Mutton Keema by Jyoti Singh
Mutton Keema

Keema is my son Otu’s favorite. He really loves his non vegetarian food. Even now he is drooling all over by just watching the pics of Keema πŸ˜›

Mutton Keema by Jyoti Singh
Mutton Keema

Let’s go ahead and cook Mutton Keema now.

Ingredients

  • 1 lbs Mutton minced
  • 1 Big Onion finely chopped
  • 3 Green Chillis chopped/sliced as you prefer
  • 3 Tomatoes thinly sliced
  • 1 tbsp Ginger Garlic Paste
  • 1/4 Cup Yogurt
  • 1 tbsp julienne Ginger
  • Β½ tbsp Cumin
  • 1 tbsp Red Chili Powder
  • Β½ tbsp Turmeric Powder
  • 1 tbsp Coriander Powder
  • Β½ tbsp Garam Masala Powder
  • Salt as per taste
  • 2 tbsp Fenugreek Leaves
  • 3 tbsp Oil/Butter

Method

  • Heat oil in a pan and add onions and Ginger Garlic paste, and cook till onions turn golden brown.
  • Add minced Mutton to it, and cook on until it change it’s color. Add salt now.
  • Add tomatoes, yogurt and all the spices.
  • Cook till tomatoes are cooked perfectly and oil leaves the sides.
  • Add fenugreek leaves, julienne ginger pieces and green chillies.
  • Cook for 3 more minutes and done.
  • Garnish with mint/cilantro and julienne ginger.
  • Serve hot.
Mutton Keema by Jyoti Singh
Mutton Keema

This recipe does not take much time to cook; is delicious, and nutritional too. A winner all the way. πŸ™‚

Enjoy!!!

 

P.S. My cooking is experimental. You will find many similar and different recipes, but the idea is to explore your food and do experiments with it. Enjoy Cooking Experiments and Experiences πŸ™‚

Mouthwatering Monday – Kaleji / Mutton Liver

Kaleji / Mutton Liver by Jyoti Singh
Kaleji / Mutton Liver

Today I am first time trying my hands at Mutton Liver, also called Kaleji in Hindi. Lets see how this one turn out.

Liver of Lamb/Mutton is considered very nutritional as it is rich in iron and proteins. However special care should be taken to not overcook it.

Ingredients

  • 4 lbs Mutton Liver
  • 2 Big Onions finely chopped
  • 3 Green Chilli, chopped
  • 3 Tomatoes
  • 2 tbsp Ginger Garlic Paste
  • 1 Cup Yogurt
  • 1 tbsp julienne Ginger
  • 2 Black Cardamon
  • 1 cinnamon stick
  • 5-6 Cloves
  • 6-7 Black Pepper
  • 1 tbsp Cumin
  • 1 tbsp Red Chili Powder
  • Β½ tbsp Turmeric Powder
  • 1 tbsp Coriander Powder
  • Salt as per taste
  • 2 tbsp Fenugreek Leaves
  • 3 tbsp Oil/Butter

Method

  • Heat oil in a pan and add Black Pepper, Cloves, Cinnamon, Black Cardamon and cumin.
  • Add onions and Ginger Garlic paste, and cook till onions turn golden brown.
  • Add liver to it, and cook on until liver change it’s color.
  • Cook on Low-Med heat now, and add cook liver until all moisture dries up.
  • Add spices, red chili, turmeric and coriander powder. Mix well.
  • When oil start leaving from the sides, add tomatoes.
  • Cook till tomatoes are cooked perfectly and gravy becomes thick.
  • Mix Yogurt to the whole gravy and cook for another 3 minutes.
  • Add fenugreek leaves, julienne ginger pieces, green chillies and salt.
  • Cook for 3 more minutes and done.
  • Garnish with green chili and julienne ginger.
Kaleji / Mutton Liver by Jyoti Singh
Kaleji / Mutton Liver

It’s a nutritional recipe, but to make it more effective and healthy, reduce the amount of oil/butter used. Do not overcook it otherwise it will become rubbery. One thing to remember is that do not cover the lid of pan, when cooking liver.

Kaleji / Mutton Liver by Jyoti Singh
Kaleji / Mutton Liver

Enjoy!!!

P.S. My cooking is experimental. You will find many similar and different recipes, but the idea is to explore your food and do experiments with it. Enjoy Cooking Experiments and Experiences πŸ™‚

Mouthwatering Monday – Milk Peda

 

Milk Peda
Milk Peda for Rakhi

I love Pedas…. actually I love all the sweets (except those made with besan) 😐 Yumm….

Yesterday was Rakhi (Rakshabandhan), a festival where a sister ties a Rakhi, bond of love, to her brother’s wrist. I don’t like the notion that Rakhis are for protection, but I rather think, that they are a gesture of love between siblings. So, in my household, not only Tisha ties Rakhi to her Brothers, Otu & Renne’s hand, but boys too tie a Rakhi to Tisha’s wrist. More power to Love. ❀

I cherish these moments.

Milk Peda
Milk Peda

I cherish Milk Peda too…. so coming back to the recipe. πŸ˜‰

Ingredients

Method

  • Heat ghee in a pan.
  • Add condensed milk to it and mix slowly.
  • When ghee is properly mixed with condensed milk, add Milk powder gently.
  • Mix well, so that no lumps are formed.
  • Check for consistency and add some milk if required.
  • Cook until mixture start leaving the sides (you can use microwave too).
  • Mix cardamon powder, and let it cool for few minutes.
  • Grease your hands with ghee or butter and roll the mixture into small balls.
  • Press in the middle gently and garnish with Pistachios or any other nut of your choice.
  • All done. πŸ˜€

Milk Pedas are done and I am ready for celebrating Rakshabandhan.

Do tell me what is your favorite recipe for festivals?Β  πŸ™‚

Milk Peda

 

P.S. My cooking is experimental. You will find many similar and different recipes, but the idea is to explore your food and do experiments with it. Enjoy Cooking Experiments and Experiences πŸ™‚

 

Mouthwatering Monday – Tortilla / Spanish Omelet

 

Tortilla or Spanish Omelet
Tortilla or Spanish Omelet

Omelets are ‘The Best’ when you want to eat, something tasty, healthy and which is quick to make too. I have made Omelets many times and with many different combinations, but so far, Spanish Omelet or shall I say Tortilla is the best, that I have tasted.

It’s mostly known as Tortilla, and in English as Spanish Omelet, just to avoid confusion with the normal Egg Omelet.

Spanish Tortilla is made with Potatoes and Eggs. Onions are a modern addition to this traditional Spanish dish. What makes it stand out from the rest, is its juicy taste, which was missing in normal Omelet.

Tortilla or Spanish Omelet
Tortilla or Spanish Omelet

Enough writing about it, now it’s time to make and eat. So, here we go with the recipe of Tortilla / Spanish Omelet. πŸ˜†

Ingredients:

  • 6 Eggs
  • 2 Potatoes, cut into finger shape
  • 1 big Onion, chopped
  • 1 Green/Red Pepper, finely chopped
  • 2 Green Chillies, finely chopped
  • Salt, as per taste
  • ΒΌ tbsp Black Pepper
  • 1 tbsp oil/butter

Method:

  • Saute Onions in the pan.
  • Whisk eggs in a bowl till they are fluffy. Add salt and pepper.
  • Add sautΓ©ed onions, green pepper, green chillies to eggs. Mix well.
  • Cook Potatoes in a pan with oil/butter, until they are tender.
  • Pour egg mixture over the cooked potatoes.
  • Cook for few minutes on a low-medium heat, until golden brown.
  • Flip and cook from the other side too.
  • Cut into triangle/pizza like slices, and serve.

Remember, Egg and Potatoes are the main ingredients, rest is your taste and imagination. You can also use Mushrooms and Peas. It can be eaten hot or cold, and thus it can be a good picnic dish too. 😎

Tortilla or Spanish Omelet
Tortilla or Spanish Omelet

P.S. My cooking is experimental. You will find many similar and different recipes, but the idea is to explore your food and do experiments with it. Enjoy Cooking Experiments and Experiences πŸ™‚