Tandoori chicken tangadi kabab Without an Oven

Tandoori chicken tangadi kabab is very juicy flavourful mouth watering starter. The smoky flavours enhanced the taste of chicken tandoori tangadi kabab .You can can make it at home without an Oven and without tandoor. This is my favorite starter on Ramadan my family loves too. Today I make it using chicken legs .So let's start making.
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Serving for : 4

Ingredients :

Main ingredient :
1. Chicken leg  - 4

Marination Ingredients :
1. Dahi ( Curd , yogurt ) - 1/2 cup
2. Salt - 1/4 tbsp
3. Chilly pwdr - 1 tbsp
4. Tandoori masala - 1tbsp
5. Ginger garlic paster- 1/2 tbsp
6. Orange Food colour -  1 tsp
7. Corn flour - 1 tbsp

Other Ingredients :
1. Butter or oil  - 2 tbsp for roasting
2. Onion , lemon pieces , coriander leaves -for serving
3 . Coal - for smoky flavour

How to make ( Description ) :

Clean and washed the chicken legs , make gashes on it . In bowl add chicken leg with marination Ingredients , mix well
 close lid keep in fridge for 2 hr.
            After 2 hr heat pan add butter or oil in it melt . Place marinated chicken legs , close lid cook for 5 min on low heat. Open lid turn legs then close lid cook from other side .After 5 min open lid cook or roast the chicken leg for 10 min on low to medium heat , turn and roast from other side . Switch off the flame when it's done. Take out the chicken legs in big bowl.
           Heat the coal , take out heated coal in small bowl. Place small bowl in chicken legs bowl , add some oil on coal. Smoke Is coming out close the lid rest it for 2 min.
         After 2 min open lid remove coal bowl close lid till serve
         Serve yummy , delicious , mouth watering chicken Tandoori with roundly chopped onions, lemon pieces and coriander leaves.
     
   
       

Paluda badi. Rice and milk wadi. .

Paluda badi ( Rice and milk wadi) is the recipe from my village Kudachi    fromKarnataka . Which is specially made in Shab - e - Qadar in Ramadan. Very delicious and mouth watering badi ( wadi ) made with proper quantity of milk ,suger  and rice . Ingredients are very important for making this badi. If don't measure ingredients properly then your badi is not turn out well. So read the ingredients and description carefully ,  In my village this sweet dish is made with different types, they use poppy seeds  and  grated coconut for coating after making. But Today I'm going to show you simple type of paluda badi. So let's start making very delicious yummy and mouth watering dish * Paluda badi*

Ingredients :

1. Rice - 1 tea cup

2. Milk - 500 ml

3. Suger - 1 + 1/2 tea cup 

4. Cardmom pwdr - 1 tsp ( use few drops of Vanilla essence if you don't have cardamom powder)

5. Clarified butter ( ghee ) - for greasing plate.

6. Water - for soaking rice.

               How to make ( Description ) :

Wash and Soak the Rice in Water for 30 min.

After 30 min reduce the water from it , spread it in cotton cloth dry below the fan for 10 min don't over dry .

           After that grind the rice till fine pwdr or flour is ready.

Take Milk in pan add Rice pwdr and Suger in it mix very well.

  keep on gas cook low to medium heat stir continuesly andcook it till very thick batter is ready.

 Add Cardmom pwdr mix well . When batter is thick close lid cook on low flame for 10 min then switch off the heat don't cool it.
Grease the plate with some ghee (clarified butter) . Also apply some ghee on Palm.

 Take out the thick batter in plate and

spread it . I ready 2 plate with this batter.

Now let it cool down completely then cut the pieces as you like.

Mango and milk pudding. Easy tasty.

Pudding is very delicious desert comnly made with milk . If  you like to  make varieties on this add Flavours as you like.Add your favourite fruits or make with fruits pulp. Some days ago I posted the recipe of no oven easy milk pudding with milk and strawberries pieceses. 
        Today also I post the recipe which is made with without oven easy and delicious Made with mango pulp and vanilla milk .

Ingredients:

1. Agar agar - 8 to 10 grm

2. Mango pulp - 3 mangoes

3. Milk - 500 ml

4. Suger - 3 tbsp

5. Vanilla essence - few drops

6. Water - as required

7. Cherries - for garnishing ( optional )

                     How to make :

Soak the agar agar in water for 10 min.

After 10 min boil it with some water like half cup till agar agar dissolve for 10 min in low flame. Strain the boiled agar agar water in mango pulp mix it very well.

         furthermore, place the serving glass in a bowl so that it gets tilted slightly.

pour in prepared mango mixture till it reaches the rim. Keep it in fridge for 2 hrs till it set . 

After 2 hr prepare the vanilla milk pudding.

Boil milk in pan add remaining agar agar , suger and vanilla essence mix well cook till suger and agar agar dissolve . Strain it in bowl and cool down for 10 min. Take out the glasses from fridge  pour the mixtture in it full the remaining place . Keep in fridge for 2 hr.

     After two hr pudding is ready serve it with mango pieces and cherries ( optional).

I prepare the cupcakes pudding also . You also prepare as your favourite shape.

Chicken Bird nest cutlet / Bird nest bites ( Ramadan special)

Chicken Bird nest cutlet

Cutlet is a very tempting snack . Varieties of cutlet make during Ramadan. Some ago I shared the recipe of Russian cutlet now I post the Chicken Bird nest cutlet which is Simply made but very delicious with paneer eggs . So let's start with.

Ingredients:

For boiling chicken:

1. Chicken - 1/2 kg 

2. Tumeric pwdr - 1 tsp

3. Salt -1/4 tbsp

4. Ginger garlic paste - 1 tbsp

For cutlet tikki:

1.boiled chicken - which is mentioned up

2. Potatoes - 4 boiled

3. Salt - 1 tsp

4. Chicken masala - 1/2 tbsp

5. Green chilly paste - 1 tbsp

For eggs :

1 . Grated Paneer - 2 tbsp

2.  Mashed potatoes - 1 tbsp

3. Salt - 1/2 tsp

Other Ingredients :

1. Vermicelli ( sevai) and beated egg - for               coating

2. Oil - for deep frying

3. Coriander leaves and mint leaves - for               garnishing

4. Tomato ketchup - for serving

Description how to make:

Boiled the chicken, grind it don't over grind grind just for 1 sec. Mashed the potatoes. 

Mix all ingredients mentioned in up for cutlet tikki. Make tikki press in between with the help of finger tip it looks like nest keep a side. Now prepare the coating mentioned up in other

Ingredients. Heat the oil in pan for deep frying, fist coat the tikki in egg then in vermicelli and fry from both side till golden brown in colour. Keep aside. 

             Now prepare the eggs, mix all ingredients which is mentioned up in eggs ingredients, make the egg and fry it only for 1 min don't over fry. 

             Garnish the cutlet with mint leaves , coriander leaves and eggs serve with tomato ketchup.

Kheema samosa with tip

How to make Kheema Samosa 

                with hidden tip

                     *Ramadan Special*

Samosa is very famous snack which is making during Ramadan for iftari. People make samosa with so many types but today I'm going to make it in simple way. With tip. Kheema samosa is very delicious recipe. So let's start making it.

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Ingredients :

*For samosa sheet ( Patti) :

1. Plain flour ( maida ) - 1/2 kg

2. Salt - 1/4 tbsp

3. Oil - 1 tbsp

4. Water - as required for making dough.

*For samosa filling :

1. Mutton /Chicken minced (Kheema) boiled with some salt and tumeric pwdr - 1/2 kg

2. Cabbage - chopped - 1 bowl

3. Dill (Shepu bhaji) chopped - 1 bowl

4.onion chopped - 1

5. Green chilly paste - 1 tbsp

6. Salt - 1/4 tbsp

7. Oil - 1 tbsp

*Other ingredients :

1. Oil - for deep frying

2. 1 tbsp maida + some water - for samosa packing

3. Tomato ketchup - for serving.

How to make :

For making dough keep all ingredients in bowl  is mentioned in samosa sheet ( Patti )

Add little by little water and knead we'll make soft dough for it. Close the lid keep aside for 15 min.

        Now come to making filling of samosa.

Switch on the gas flame keep pan on it. In pan add oil when it heat , add onion and saute for 2 min. After that green chilly paste saute. Now add minced ( kheema) salt mix very well add Dill ( Shepu bhaji) mix for 2 min . Now switch off the flame let it cool down completely.

           Now let's making Samosa sheets

 ( Patti). Knead the dough once again. Take 2 small size bowl from it, dust some dry flour roll the balls like puri size. Apply oil on both dust some dry flour on it, keep one up and pack from all side. 

            Now roll it like thin roti. Heat the tawa on gas, cook roti on it don't over cook remove roti from tawa and tap on it when it hot, do one of two. Keep one up the rotis fold thrice and cut it.

  Tip -    *Samosa sheets is ready you can make 6 samosa sheets in one time .* it saves your time and energy too. 

You can store the samosa sheets for 15 days in fridge place in airtight container wrapped with packing sheet.

              Our filling is cool down now add the cabbage in it and mix well.

             It's time to folding of samosa , fold the samosa like triangle shape. 

           Fill the Samosa and pack it with using batter which we make for samosa packing mentioned in other ingredients.

        Now heat oil in pan fir deep frying fry all samosas in it on medium flame. 

        Serve samosa with tomato ketchup.

                     

Mango curd smoothie

     Mango curd smoothie

            Easy to make only in 2 min

  *Ramadan special + Summer special*

Beat the heat of Summer with yummy Mango Curd Smoothie. Also make it for Ramadan iftar. Very delicious , creamy and yummy smoothie only in 2 min with 3 ingredients.
So let's start making it.

Ingredients : 

1. Ripe Mango - 1 remove the skin and cut in slices

2. Fresh Curd (Dahi) - 3 tbsp

3. Suger - 2 tbsp or as per taste

*  for garnishing - mango pieces

How to make :

Add all ingredients in mixy jaar , grind till fine creamy smoothie is ready.

 Take out the smoothie in serving glass serve garnish with mango pieces.

   You can also add ice cubes in it if you like.

Smoothie is ready to drink.

White Tandoori Chicken Tikka (Afghani tikka) with Aioli

White Tandoori Chicken Tikka  (Afghani tikka) with Aioli

 Without an Oven without Tandoor

             *Ramadan Special*

Tandoori chicken tikka is very delicious and mouth watering tikka . And also rich in taste. So let's start making.

Ingredients : 

For Marination:

1. Hung yogurt (Dahi) - 3 tbsp

2. Cashew paste - 1 tbsp

3. Fresh cream or malai - 1 tbsp 

4. Green chilly paste - 1 tbsp

5. Salt - 1/4 tbsp or as per taste

6. Kasuri methi - 1/2 tbsp

7. Chicken masala - 1/2 tbsp 

8. Vineger or lemon juice - 1/2 tsp

For chicken tikka :

9. Boneless chicken clean and washed - 1/2kg

10. Butter  or oil - for roasting chicken tikka
11. Coal - for smoky flavour
12. Coriander leaves , onion , kasuri methi , lemon  piece . And Aioli - for garnishing.

For Aioli ( Garlic Mayonnaise ) :

1. Egg white - from 1 egg

2. Suger - 1 tsp

3. Salt - 1/2 tsp

4. Garlic - 1 clove chopped

5. Vineger - 1/2 tsp

6. Oil 3 to tbsp or as required. 

How to make : 

1. In bowl add marination ingredients mix well. Add chicken pieces mix well,  close lid and rest it for 1 hr.

2. Now make the Aioli  for these add Aioli ingridients in mixy Jaar add little by little oil and grind till thick mayo is ready.

3. After 1 hr , open lid mix tikka marination once again. Now skewer it. 

4. In pan add 1 tbsp butter melt and spread, now place the skewers in pan.

5. Close the lid and cook on low to medium heat till water reduce. Open lid turn skewers and close the lid and cook till water reduce from other side.

6. Open lid turn in roast till golden brown in colour. Don't close lid.

7. Turn and roast from other side till golden brown in colour don't close lid.

8. When it's done take out in plate .

9. Heat the coal on gas.

10. Place the coal in pan with tikka skewers add little bit oil on it close lid immediately when smoke is coming out.

11. Open lid when smoke is over. Remove the coal close lid till serve.

12. Serve the white tandoori chicken Tikka with Aioli dip. Onion and lemon.