tag:blogger.com,1999:blog-68384525297556643682024-03-12T18:32:49.623-07:00 Creative RecipesCoding Cafehttp://www.blogger.com/profile/14497901449393371064noreply@blogger.comBlogger25125tag:blogger.com,1999:blog-6838452529755664368.post-59963055426292207322014-11-25T17:13:00.003-08:002014-11-25T17:13:49.279-08:00Carrot Cake with Cream Cheese frosting<div dir="ltr" style="text-align: left;" trbidi="on">
Today I am sharing with you the recipe of Carrot cake, which is not made very commonly and also carrot cake was never my favorite but I tried this recipe and I loved it. It was moist, flavourful, and also healthy. I have used cream cheese frosting and walnuts but you can use any nuts of your choice.<br />
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<a href="http://1.bp.blogspot.com/-JEZzo1K68tE/VHUo5cYabbI/AAAAAAAAAcc/TRbcO8zzgzY/s1600/20141029_213719.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-JEZzo1K68tE/VHUo5cYabbI/AAAAAAAAAcc/TRbcO8zzgzY/s1600/20141029_213719.jpg" height="231" width="320" /></a></div>
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<b><u><br /></u></b><b><u>Ingredients:</u></b><br />
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All purpose Flour: 2 cups<br />
Granulated Sugar: 2 cups<br />
Eggs: 4<br />
Baking powder: 1 tsp<br />
Baking soda: 1 tsp<br />
Salt: 1/2 tsp<br />
Finely ground cinnamon: 1 1/2 tsp<br />
Carrots (finely ground or grated): 4 cups<br />
Vegetable Oil: 1 cup<br />
Vanilla extract: 2 tsp<br />
Chopped pecans or walnuts: 2 cups<br />
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<b>Frosting:</b><br />
Cream Cheese (softened): 8 ounces<br />
Unsalted Butter (softened): 2 cups<br />
Powdered Sugar: 2 cups<br />
Vanilla extract: 1 tsp<br />
Chopped pecans or walnuts: 1/2 cup<br />
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<b><u>Method:</u></b><br />
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<ol style="text-align: left;">
<li>Preheat oven to 350<span style="background-color: white; color: #222222; font-family: Helvetica, Arial, sans-serif; font-size: 13px; line-height: 19.5px;">°</span><span style="background-color: white; color: #222222; line-height: 19.5px;"><span style="font-family: Times, Times New Roman, serif;">F.</span></span></li>
<li><span style="color: #222222; font-family: Times, Times New Roman, serif;"><span style="background-color: white; line-height: 19.5px;">In a large bowl, sift together flour, baking powder, baking soda, cinnamon powder and salt. Mix everything well and make sure there are no lumps.</span></span></li>
<li><span style="color: #222222; font-family: Times, Times New Roman, serif;"><span style="background-color: white; line-height: 19.5px;">In another bowl whisk together eggs, granulated sugar, vegetable oil and vanilla extract. Whisk until throughly combined and then add the dry ingredient mixture prepared above and stir in carrots and chopped nuts. Mix all the ingredients well</span></span></li>
<li><span style="color: #222222; font-family: Times, Times New Roman, serif;"><span style="background-color: white; line-height: 19.5px;">Grease a 9x13 inch baking dish and pour the batter in it.</span></span></li>
<li><span style="color: #222222; font-family: Times, Times New Roman, serif;"><span style="background-color: white; line-height: 19.5px;">Bake it for 45 minutes in a preheated oven. Insert a toothpick and make sure it comes out dry but if it is not clean and dry after 45 minutes then bake it for another 10 minutes.</span></span></li>
<li><span style="color: #222222; font-family: Times, Times New Roman, serif;"><span style="background-color: white; line-height: 19.5px;">Frosting: To make frosting, in a mixing bowl, add butter, cream cheese, powdered sugar and vanilla extract,beat the mixture for about 3 - 5 minutes until all the ingredients are well incorporated and the mixture appears light and fluffy. Stir in chopped nuts.</span></span></li>
<li><span style="color: #222222; font-family: Times, Times New Roman, serif;"><span style="background-color: white; line-height: 19.5px;">Let the cake cool for sometime and then evenly spread the frosting over the cake.</span></span></li>
</ol>
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<span style="color: #222222; font-family: Times, Times New Roman, serif;"><span style="line-height: 19.5px;">Hope you like the recipe and feel free to post any comments or suggestions.</span></span></div>
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<span style="color: #222222; font-family: Times, Times New Roman, serif;"><span style="line-height: 19.5px;"><br /></span></span></div>
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<span style="color: #222222; font-family: Times, Times New Roman, serif;"><span style="line-height: 19.5px;">Happy Cooking!!!:)</span></span></div>
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Coding Cafehttp://www.blogger.com/profile/14497901449393371064noreply@blogger.com0tag:blogger.com,1999:blog-6838452529755664368.post-64327090815783555292014-10-26T11:12:00.001-07:002014-10-26T11:12:23.285-07:00Chicken Karahi<div dir="ltr" style="text-align: left;" trbidi="on">
Chicken Karahi is a very popular dish in Pakistani and North Indian cuisine. This delicious dish is usually made during special occasions and can be enjoyed with naan or rice.<br />
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<a href="http://3.bp.blogspot.com/-KF5oiJapcrs/VE05HOww_rI/AAAAAAAAAbU/EUOqHc9Irrg/s1600/20141025_195042.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-KF5oiJapcrs/VE05HOww_rI/AAAAAAAAAbU/EUOqHc9Irrg/s1600/20141025_195042.jpg" height="242" width="320" /></a></div>
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<b><u>Ingredients:</u></b><br />
<b><u><br /></u></b>
Chicken: 1 kg<br />
Oil: 3 tbsp<br />
Onion: 1 (large)<br />
Tomatoes: 3 (medium)<br />
Yogurt: 1/2 cup<br />
Ginger-Garlic paste: 1 tbsp<br />
Green chillies: 2<br />
Red chilly powder: 1 tsp<br />
Turmeric powder: 1/4 tsp<br />
Salt: to taste<br />
Cumin seeds: 1 tsp<br />
<i>Garam Masala</i>: 1 tsp<br />
Coriander powder: 1 tsp<br />
Garlic: 2 cloves<br />
Ginger: 1 small piece<br />
Fresh Cilantro: For Garnish<br />
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<b><u>Method:</u></b><br />
<b><u><br /></u></b>
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<ol style="text-align: left;">
<li>Heat some oil in a wok and fry finely sliced onions until they turn pink, then add finely chopped garlic cloves and cumin seeds. Once they change color, add ginger garlic paste, salt, red chilly powder, turmeric powder and coriander powder. Mix well.</li>
<li>Add chicken and stir it well with other ingredients. Then add diced tomatoes and mix everything, then cover and simmer for around 15 minutes.</li>
<li>Then pour yogurt and finely chopped green chillies. Let the water from yogurt dry and cook until chicken is done.</li>
<li>Once the chicken is done, add garam masala, thinly sliced ginger and chopped cilantro. Stir it well and let it cook for 5 minutes.</li>
<li>Chicken karahi is ready to serve, you can have it with naan or white rice.</li>
</ol>
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Hope you enjoy this recipe. Feel free to post any comments or suggestions.</div>
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Happy Cooking!!! :)</div>
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Coding Cafehttp://www.blogger.com/profile/14497901449393371064noreply@blogger.com0tag:blogger.com,1999:blog-6838452529755664368.post-11852150226286963572014-10-25T13:54:00.006-07:002014-10-25T13:54:57.267-07:00Beef Lasagna<div dir="ltr" style="text-align: left;" trbidi="on">
Lasagna is a kind of pasta that is made using layers of three types of cheese, meat sauce and lasagna sheets. There are many variations of this recipe, you can also make it using ground chicken or mutton and you can also make this using only vegetables. Today I am sharing with you all mouth watering and utterly delicious beef lasagna recipe.<br />
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<a href="http://2.bp.blogspot.com/-h3AhJNzGP1Y/VEwN6RtRU9I/AAAAAAAAAag/WXHbU9ht6no/s1600/20141025_165239.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-h3AhJNzGP1Y/VEwN6RtRU9I/AAAAAAAAAag/WXHbU9ht6no/s1600/20141025_165239.jpg" height="210" width="320" /></a></div>
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<b>Ingredients:</b><br />
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Lasagna noodles: 12<br />
Ground beef: 1 pound<br />
Onion: 1<br />
Crushed tomatoes: 1 can (28 ounces)<br />
Tomato paste: 2 cans (6 ounces each)<br />
Tomato sauce: 1 can (6 ounces)<br />
Garlic (chopped): 5 cloves<br />
Red chilly flakes: 1/2 tsp<br />
Egg: 1<br />
Salt: 1 tsp<br />
Parsley (chopped): 3 tsp<br />
Ground black pepper: 1 tsp<br />
Oregano: 2 tsp<br />
Basil leaves: 1 tsp<br />
Green chillies: 2 (finely chopped)<br />
Shredded mozzarella cheese: 1.5 cups (12 ounces)<br />
Ricotta cheese: 2 cups (16 ounces)<br />
Grated Parmesan cheese: 1 cup<br />
Olive oil or Canola oil or Vegetable oil: 2 tbsp<br />
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<b>Method:</b><br />
<br />
<br />
<ol style="text-align: left;">
<li> Heat oil in a pot, add onions and fry it until in turns translucent, then add chopped garlic and salt, saute for sometime. To this add ground beef, green chillies, red chilly flakes, oregano and basil leaves and heat it until browned.</li>
<li>Once the beef turns brown, stir in tomato paste, tomato sauce, crushed tomatoes and parsley. Cover and simmer for about 25 minutes or until meat is cooked. Stir occasionally.</li>
<li>In a bowl, combine egg, ricotta cheese, parmesan cheese and black pepper. Mix it well.</li>
<li>In a large pot, boil lasagna noodles in salted water for about 10 minutes. Drain the water.</li>
<li>Preheat the oven to 350 degrees F. In the meanwhile, take 9x13 inch of lasagna pan and pour 1/2 cup of meat sauce at the bottom and spread it evenly, then top it with 4 lasagna noodles and spoon it with almost half of the cheese mixture, pour 1 1/2 cup of meat sauce and then sprinkle 1/2 cup mozzarella cheese on top. Arrange another layer of 4 lasagna noodles, add remaining cheese mixture, pour 1 1/2 cup of meat sauce and sprinkle 1/2 cup of mozzarella cheese. Top it with another 4 lasagna noodles, pour the remaining meat sauce and sprinkle mozzarella cheese.</li>
<li>Bake lasagna for 45 minutes in a preheated oven and then uncover it and cook for another 15 minutes. Let it stand for 5 minutes before serving.</li>
</ol>
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Hope you like this recipe. You can also add capsicum, carrots or any vegetables of your choice to make this recipe more creative. Feel free to post any comments or suggestions.<br />
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Happy Cooking!!! :)<br />
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Coding Cafehttp://www.blogger.com/profile/14497901449393371064noreply@blogger.com0tag:blogger.com,1999:blog-6838452529755664368.post-51310094821617440502014-10-19T12:32:00.001-07:002014-10-19T12:32:11.172-07:00Kasoori methi Chicken<div dir="ltr" style="text-align: left;" trbidi="on">
Kasoori methi are dried fenugreek leaves that are used in cooking flavorful dishes, they have a bitter taste, thats why it is usually combined with cream or yogurt that masks its bitter flavor. Kasoori methi chicken is made by using a combination of dried fenugreek leaves and cream which yields an aromatic and utterly delicious chicken.<br />
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<b><u><br /></u></b><b><u>Ingredients:</u></b><br />
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Chicken: 500 gms<br />
Onion: 2<br />
Cream: 1/2 cup<br />
Kasoori methi: 1/2 cup<br />
Ginger Garlic paste: 1 tbsp<br />
Red chilly powder: 1 tsp<br />
Turmeric powder: a pinch<br />
Salt: to taste<br />
Green chillies: 3<br />
Lemon juice: 1 tbsp<br />
Cumin powder: 1 tsp<br />
<br />
<b><u>Method:</u></b><br />
<br />
<ol style="text-align: left;">
<li>Marinate chicken with ginger garlic paste, red chilly powder, turmeric powder, salt and lemon juice for 1 hour.</li>
<li>Thinly slice Onions and fry them in the wok until golden brown, then add marinated chicken along with the marinade in the wok and cook it on high heat for 5 minutes, then turn the heat on medium, cover it and cook it for some more time. Add some water so that the chicken don't burn.</li>
<li>Grind kasoori methi leaves into a powder and pour it over chicken, add cumin powder, slit green chillies and cook it for some more time.</li>
<li>Once the chicken is done, on a low flame add cream and turn off the flame and stir the cream well. Kasoori methi chicken is ready and should be served hot with naan or rice.</li>
</ol>
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Hope you like this recipe. Feel free to post any comments or suggestions.<br />
<br />
Happy cooking!!!</div>
Coding Cafehttp://www.blogger.com/profile/14497901449393371064noreply@blogger.com0tag:blogger.com,1999:blog-6838452529755664368.post-29744699465698158512014-10-18T14:50:00.000-07:002014-10-18T14:50:03.594-07:00How to fix extra salt in food?<div dir="ltr" style="text-align: left;" trbidi="on">
Adding extra salt while cooking food is a common mistake and I have been a victim of this mistake almost several times. But then I realized just throwing the salty food isn't an option, we need to figure out a better way to resolve this problem which ruins the entire food. But how you fix a salty dish actually depends on what type of food are you making whether it is a gravy, sauce, kebabs, soups, etc. Here's a few tricks you can do to save your dish from salt disaster.<br />
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<a href="http://3.bp.blogspot.com/-1AuyzN6FjwM/VELgN07ky1I/AAAAAAAAAaA/VXL19fE1bSU/s1600/medium_3794105536.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-1AuyzN6FjwM/VELgN07ky1I/AAAAAAAAAaA/VXL19fE1bSU/s1600/medium_3794105536.jpg" height="240" width="320" /></a></div>
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<b>1. Lemon juice or Vinegar</b><br />
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Lemon juice or vinegar can work wonders in your salty dishes, adding a few drops of this can mask the taste of extra salt. You can use this in almost all types of recipes like in curries, sauces and it is the best fix for dry grilled foods like kebabs or fried meat or anything which is not a gravy, just sprinkle few drops of lemon or vinegar.<br />
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<b>2. Add more ingredients </b><br />
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You can add more base ingredients like onions, vegetables, etc to the dish to balance the saltiness or you can prepare in another pot little bit of the same dish without salt and mix it with your curry. Doing this is a bit more work but it is worth as you won't loose other flavours like hotness.<br />
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<b>3. Potato</b><br />
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Slice a raw potato and add it to the sauce or gravy and let it boil, the potato will absorb all the extra salt from the gravy, you can remove potato pieces before serving .You can add a mashed potato in batters like that of kebabs to balance the saltiness.<br />
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<b>4. Yogurt or milk or fresh cream</b><br />
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Depending on what you are cooking you can dairy ingredients like yogurt, milk or fresh cream to gravies. This trick usually works well with non vegetarian gravies or some yogurt or cream can also be added to stir fry meats.<br />
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<b>5. Sugar or Honey</b><br />
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A teaspoon of sugar or honey can be added to rice, soup, stews, curries, dal, etc to mask the extra salty flavours but don't overdo this as it can make your dish too sweet, you can also add little bit of more chilly if necessary<br />
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<b>6. Tomatoes</b><br />
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Tomatoes are also very helpful in reducing extra salt, you can add tomato paste to batters and you can also add pureed tomatoes in any gravy. In fact sometimes when I feel I have added a lot more salt in fried eggs, I balance it by adding diced tomatoes to the egg and then frying it or if it is already fried I just add some on top of it and have it. It balances saltiness to some extent.<br />
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<b>7. Balls of wheat flour</b><br />
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Knead wheat flour into a dough and make small balls of the dough and add it to the sauce, curry, dal,etc and let it cook for sometime. It will absorb extra salt and scoop the balls out before serving.<br />
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<b>8: Pureed white rice</b><br />
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Unsalted cooked white rice can be pureed and added to dishes like soups to adjust the extra salt<br />
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<b>10. Add some water</b><br />
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If it is a broth or gravy you can simply add little more water and also if you are cooking dry vegetables and if it has become very salty then just change it into a gravy by adding some water. For gravies, curries, sauces or daals, you can combine this trick with some of the above mentioned trick to achieve good results.<br />
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In any of the above mentioned tricks, remember not to overdo it, all these tips should be used in small quantities, you can increase the quantity if required. If your dish is too salty then you may combine two or more tricks to balance your dish, for example, you can add tomatoes as well as ball of wheat to remove extra salt.<br />
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I hope these tips help you, do post if you have tried anything else to balance the salt in your dish. Happy Cooking!!!<br />
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photo credit: <a href="https://www.flickr.com/photos/11939863@N08/3794105536/">SoraZG</a> via <a href="http://photopin.com/">photopin</a> <a href="http://creativecommons.org/licenses/by/2.0/">cc</a></div>
Coding Cafehttp://www.blogger.com/profile/14497901449393371064noreply@blogger.com0tag:blogger.com,1999:blog-6838452529755664368.post-44734394034920245942014-10-15T11:34:00.002-07:002014-10-15T11:34:27.190-07:00Masoor dal (Pink lentil)<div dir="ltr" style="text-align: left;" trbidi="on">
Masoor dal is a pink color lentil which is very commonly made in Indian households. It is good for everyday cooking.It is usually used to make Khichdi or it can also be combined with other dals to make a mixed dal in Indian cuisine.<br />
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<a href="http://1.bp.blogspot.com/-Bmgj6ALoG0Q/VD6teKN3yGI/AAAAAAAAAZs/GTd7D6m014M/s1600/20141015_132012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-Bmgj6ALoG0Q/VD6teKN3yGI/AAAAAAAAAZs/GTd7D6m014M/s1600/20141015_132012.jpg" height="137" width="200" /></a></div>
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<b><u>Ingredients:</u></b><br />
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Masoor Dal or Red lentils: 1 cup<br />
Onion: 1 (medium)<br />
Tomatoes: 3<br />
Green chillies: 2<br />
Red chilly powder: 1 tsp<br />
Turmeric powder: a pinch<br />
Ginger- Garlic paste: 1 tbsp<br />
Salt: to taste<br />
Cilantro: 1/2 cup<br />
Cumin seeds: 1 tsp<br />
Red chilly (dried): 2<br />
Cumin powder: 1 tsp<br />
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<b><u>Method:</u></b><br />
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<br />
<ol style="text-align: left;">
<li>Wash Masoor Dal 2 or 3 times until the water is clear and soak it in some water.</li>
<li>In a wok, pour some oil and throw some cumin seeds and dried red chilly, once cumin starts to splutter, add finely chopped onions and fry till they turn translucent.</li>
<li>Then add ginger garlic paste, turmeric powder and red chilly powder,stir it well and add diced tomatoes.</li>
<li>Once the tomatoes become like a pulp, then add masoor dal and pour around 1 1/2 cup water. Stir it well and cover the wok and let it cook for 15 minutes. </li>
<li>Masoor Dal can easily become soft and mushy in a pot without the use of a pressure cooker, but if you are in a rush you can pressure cook it for about 5 minutes.</li>
<li>When Dal becomes soft then whisk it and add salt, cumin powder, slit green chillies lengthwise and add them and some cilantro.</li>
<li>Let it cook for more 5 minutes, if you want you can add some more water depending on what consistency you like, masoor dal is usually made of thick consistency.</li>
<li>Then turn off the flame and serve masoor dal while it is hot with plain rice, pickle or naan.</li>
</ol>
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Hope you like this recipe, feel free to comment if you have any queries or suggestions.</div>
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Happy Cooking!!! :)</div>
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Coding Cafehttp://www.blogger.com/profile/14497901449393371064noreply@blogger.com0tag:blogger.com,1999:blog-6838452529755664368.post-62502526952403991832014-10-14T10:07:00.001-07:002014-10-14T10:07:45.195-07:00Gulab Jamun<div dir="ltr" style="text-align: left;" trbidi="on">
Gulab Jamun is one of the most popular dessert and dumplings are made using milk powder and cream which are soaked in sugar syrup. It is usually served warm by itself or ice cream but either way it tastes utterly delicious.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-96h6WJEA_u4/VD1YIKDD1qI/AAAAAAAAAZY/cqEnHcCkkig/s1600/20141014_130434.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-96h6WJEA_u4/VD1YIKDD1qI/AAAAAAAAAZY/cqEnHcCkkig/s1600/20141014_130434.jpg" height="140" width="200" /></a></div>
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<b><u>Ingredients:</u></b><br />
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All purpose flour: 1 cup<br />
Full Cream Milk powder: 2 cups<br />
Baking powder: 1 tsp<br />
Fresh Cream: 1/2 cup approx.<br />
Sugar: 1 1/2 cups<br />
Water: 2 cups<br />
Cardamoms: 3 - 5<br />
Oil or Ghee for frying<br />
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<b><u>Method:</u></b><br />
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<br />
<ol style="text-align: left;">
<li>In a pot add water and sugar and boil the mixture on a medium - low flame until the sugar is completely dissolved and a syrup of one thread consistency is formed i.e. take some syrup on your forefinger and touch it with your thumb and pull apart gently, if you see a single thread then your syrup has reached the desired consistency and then add crushed cardamoms to the syrup.</li>
<li>In a mixing bowl take flour, milk powder and baking powder, sieve it with your fingers and then knead into a smooth dough by adding cream (don't use the entire cream, use it little at a time until a smooth dough is formed). The consistency of dough is very important it should be soft and smooth.</li>
<li>Slightly grease your palms and make small balls of same size and make sure there are no cracks in the balls.</li>
<li>Heat oil for deep frying in a wide pan and fry the dumplings by changing sides on a low medium flame. DON'T FRY ON A HIGH FLAME as that will burn the dumpling and it won't get cooked from inside.</li>
<li>Once the dumplings are cooked, drain oil and transfer them immediately into sugar syrup, which should be luke warm.</li>
<li>The dumplings should be soaked for about 2 hours before serving.</li>
<li>Gulab jamuns can be served with ice cream or cream or they can be served just by itself.</li>
</ol>
<div>
Hope you like this recipe, you can also garnish them with almonds and pistachios. Feel free to comment, if you have any more suggestions.</div>
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Happy cooking!!!</div>
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Coding Cafehttp://www.blogger.com/profile/14497901449393371064noreply@blogger.com0tag:blogger.com,1999:blog-6838452529755664368.post-32299320692468686172014-10-08T20:28:00.001-07:002014-10-08T20:34:12.825-07:00Hummus (Authentic Arabian recipe)<div dir="ltr" style="text-align: left;" trbidi="on">
Hummus is a middle eastern classic recipe that can be used as a side dish, spread or a dipping. Hummus is super healthy due to its high protein content and utterly delicious. Its main ingredients are chickpeas (also known as garbanzo (spanish), bengal gram or kabuli chana (India), Hamaz (Arabic)) and tahini paste. You can find readymade tahini paste or you can make it at home with its simple recipe which I have included below. Hummus recipe can be modified according to tastes.<br />
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<a href="http://3.bp.blogspot.com/-wmkGCA7Vmxc/VDYAG_OfOGI/AAAAAAAAAY0/t3gYemHebhE/s1600/20141008_232044.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-wmkGCA7Vmxc/VDYAG_OfOGI/AAAAAAAAAY0/t3gYemHebhE/s1600/20141008_232044.jpg" height="138" width="320" /></a></div>
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<b><u>Ingredients:</u></b><br />
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Chickpeas (cooked): 2 cups<br />
Tahini paste: 3/4 cup<br />
Lemon juice: 5 tbsp<br />
Salt: 2 tsp<br />
Garlic: 4 cloves<br />
Olive Oil: 3 tbsp<br />
Ground cumin (optional): 1 tsp<br />
<br />
<b>Ingredients for Homemade Tahini paste:</b><br />
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Sesame seeds: 1/2 cup<br />
Olive Oil: 4 tbsp<br />
Water for thinning<br />
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<b><u>Method:</u></b><br />
<br />
<ol style="text-align: left;">
<li><b>For Tahini paste</b>: Dry roast sesame seeds in a wide open pan on a medium-low flame, stir it continuously to avoid burning, toast the sesame seeds until they is a slight change in color but not brown and there is a nutty fragrance. Then grind the toasted sesame seeds with olive oil into a smooth paste, you can also add some water to make the paste. The tahini paste should be thick and smooth in consistency, you can also add some more oil to reach the desired consistency. Tahini paste is ready, this will yield around 3/4 cup of tahini paste, which is required for this recipe, you can also make more of this and refrigerate in an airtight container and use it as a dipping.</li>
<li> You can either use canned chickpeas or raw chickpeas, for canned chickpeas, pour it in a strainer and drain all the water and if possible you can also remove skin from chickpeas.</li>
<li>If you are using raw chickpeas, then soak them in cold water for around 8 hours, then pressure cook them for 20 minutes or more until they are soft. Once done you can reserve some water in which it is cooked and drain any extra water.</li>
<li>While chickpeas are hot, pour them in a food processor and grind them until the chickpeas are mashed.</li>
<li>Then open the processor and add tahini paste, garlic cloves, salt and ground cumin and blend it well until it forms a smooth paste.</li>
<li>You can also add some water to obtain a smooth and thick consistency. Once the desired consistency is achieved, pour the mix in a bowl and drizzle it with olive oil.</li>
<li>Hummus is ready to serve, you can serve it as a side dish with pita bread or you can also use it as a dipping with your crackers or chips. You can refrigerate hummus in an air tight container and use it up to 7 days.</li>
</ol>
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<b>Note:</b></div>
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It is preferable if you are patient enough that you remove the skin of chickpeas while using canned chickpeas to obtain more smoother consistency. But when you are cooking chickpeas at home then you can blend it with their skin on, as when chickpeas are hot their skin is softer and can be blended more easily but make sure they are blended while they are hot.</div>
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Hope you like this recipe. Do post if you have tried any other variations in hummus recipe.<br />
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Happy Cooking!!! :)<br />
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Coding Cafehttp://www.blogger.com/profile/14497901449393371064noreply@blogger.com0tag:blogger.com,1999:blog-6838452529755664368.post-22552660581793001712014-10-06T18:44:00.004-07:002014-10-06T18:44:43.649-07:00Chicken Malai Kebab<div dir="ltr" style="text-align: left;" trbidi="on">
Chicken Malai Kebabs are creamy and tender kebabs made by marinating chicken in cream and spices and cooking them to make melt in mouth and smooth kebabs. Like my other kebab recipes, you can make this recipe too using different methods according to your convenience.<br />
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<a href="http://1.bp.blogspot.com/-oghKY38EceA/VDNFGO_VrQI/AAAAAAAAAYg/xjp879noH0c/s1600/20141004_120748.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-oghKY38EceA/VDNFGO_VrQI/AAAAAAAAAYg/xjp879noH0c/s1600/20141004_120748.jpg" height="207" width="320" /></a></div>
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<b><u>Ingredients:</u></b><br />
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Boneless Chicken (cubes): 500 gms<br />
Cream: 1 cup<br />
Mozzarella Cheese: 1/2 cup<br />
Cilantro: 2 tbsp<br />
Green chillies: 2<br />
Garlic: 8 - 10 cloves<br />
Ginger paste: 1/2 tsp<br />
Salt: to taste<br />
Lemon juice: 2 tbsp<br />
Cumin powder: 1 tsp<br />
Nutmeg powder: 1 tsp<br />
Black pepper powder: 1 tsp<br />
<i>Kasturi methi </i>(dried fenugreek leaves): 2 tsp<br />
Egg: 1<br />
Corn flour: 1 tbsp<br />
Butter: 2 tbsp<br />
<br />
<b><u>Method:</u></b><br />
<ol style="text-align: left;">
<li>Make a fine paste of Cilantro, green chillies, garlic by adding some lemon juice and very little water only if necessary.</li>
<li>Marinate Chicken with Cream, Cheese (blend and make a paste of cheese by adding some cream), Cilantro-green chilly-garlic paste, ginger paste, salt, cumin powder, nutmeg powder, black pepper powder, kasturi methi. Combine all the ingredients well. Also add an egg and corn flour to hold the mixture together. Marinate Chicken for at least 2 hours in the refrigerator.</li>
<li>Then just before baking chicken add melted butter to the chicken marinade and mix well.</li>
<li>Soak bamboo skewers in cold water for sometime so that they don't burn while cooking.</li>
<li>Then thread 4- 5 chicken pieces on each skewer.</li>
<li>Cover a flat baking tray with foil and grease it and place the chicken skewers on the tray.Then preheat the oven to <span style="background-color: white; color: #191919; font-family: Sans, Helvetica, Arial, sans-serif; font-size: 17px; line-height: 25px;">450°F</span> , Once its preheated place the tray in the oven and let it bake for 6 minutes, then turn the chicken on other side and let it bake for another 6 minutes.</li>
<li>Then turn on the broil option in your oven on maximum heat and place the tray at a distance of 1/2 inch from the heating rod so that the chicken gets a nice grilled brown texture.</li>
<li>Let the chicken cook for 4 - 5 minutes, then turn the chicken and let it cook for another 4 -5 minutes from the other side.</li>
<li>Chicken Malai Kebab is ready,you can have this as an appetizer or with some Naan and curry.</li>
</ol>
<div>
<b><u>Note: </u></b></div>
<div>
I have used Light cream for making these kebabs, but depending on where you live you can use different creams, you can also use whipping cream or if you live in India or Pakistan you can also use the original <i>malai.</i></div>
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If you don't have an oven you can also fry chicken or you can use a grill or bbq.</div>
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Hope you like this recipe. Feel free to post any comments or suggestions. Happy cooking!!! :)</div>
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Coding Cafehttp://www.blogger.com/profile/14497901449393371064noreply@blogger.com0tag:blogger.com,1999:blog-6838452529755664368.post-63379247108401457592014-09-29T08:10:00.001-07:002014-09-29T08:10:34.456-07:00Chicken Cheese kebabs<div dir="ltr" style="text-align: left;" trbidi="on">
Chicken cheese kebabs are super delicious and they come in the category of party favourite dishes. The method for making these kebabs is similar to <a href="http://creativerecipesforall.blogspot.com/2014/09/seekh-kebabs-without-bbq-or-grill.html" target="_blank">Seekh-Kebabs</a> but the ingredients are different.<br />
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<a href="http://3.bp.blogspot.com/-bgdBabNRyeo/VCl1mw-ue9I/AAAAAAAAAYI/KgKjWf3UpPA/s1600/20140929_110251.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-bgdBabNRyeo/VCl1mw-ue9I/AAAAAAAAAYI/KgKjWf3UpPA/s1600/20140929_110251.jpg" height="240" width="320" /></a></div>
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<b><u>Ingredients:</u></b><br />
<br />
Chicken mince: 500 gms<br />
Mozzarella cheese (shredded): 3 tbsp<br />
Cilantro: 1/2 spring<br />
Garam masala powder: 1 tsp<br />
Red chilly flakes: 2 tsp<br />
Salt: to taste<br />
Gram flour or besan: 2 tbsp<br />
Ginger Garlic paste: 1 tbsp<br />
Onion: 1 (medium)<br />
Cumin powder: 1 tsp<br />
Lemon juice: 2 tsp<br />
Butter melted): 2 tbsp<br />
Egg: 1<br />
<br />
<b><u>Method:</u></b><br />
<ol style="text-align: left;">
<li>Wash chicken mince and keep it in a strainer until it drains its water. Then grind the mince along with onion, Cheese and melted butter. (Grinding the mince is important, otherwise the kebabs won't hold together and will break)</li>
<li>Take out the mince mix in a vessel and add all other ingredients and mix well. Refrigerate the mixture for 1 hour.</li>
<li>Roll the mixture in to cylindrical shape around the skewers until the entire mixture is used up.</li>
<li>On a hot grill or barbeque, grill the kebabs for 4 minutes on each side and serve hot.</li>
</ol>
<div>
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<br />
<b><u>Note: </u></b><br />
You can also make these kebabs on stove or in your oven (using broiler). For making on stove you can use same method we used for<a href="http://creativerecipesforall.blogspot.com/2014/09/seekh-kebabs-without-bbq-or-grill.html" target="_blank"> Seekh-kebabs</a>. I have posted in detail on how we can make kebabs on stove without using grill or skewers.<br />
<br />
For making chicken kebabs on broiler, cover the grilling tray with aluminium foil, grease it well with some oil. Then place kebabs on the tray (you can either use skewers or you can shape kebabs just by rolling them between your palms) and keep it at a distance of not more than 1/2 inch from the grilling rod of your oven and let it cook for 4 minutes on each side.<br />
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So, you can make these kebabs using any of the above method according to your convenience. Hope you like this recipe. Feel free to post any comments or suggestions.<br />
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Happy Cooking!!!<br />
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Coding Cafehttp://www.blogger.com/profile/14497901449393371064noreply@blogger.com0tag:blogger.com,1999:blog-6838452529755664368.post-85146507869733867412014-09-24T09:57:00.003-07:002014-09-28T15:40:05.972-07:00Seekh Kebabs without BBQ or Grill<div dir="ltr" style="text-align: left;" trbidi="on">
Here's a recipe for making seekh kebabs at home without a griller or a bbq. But if you have a griller you can use that for making seekh kebabs with this recipe or you can use your oven (broiler option in oven) or you can also use your stove. You can use any mince of your choice in this recipe.<br />
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<a href="http://4.bp.blogspot.com/-MpVRkaO4G7w/VCL3hd0EUsI/AAAAAAAAAX0/Sulr5csOkqw/s1600/20140923_205859.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-MpVRkaO4G7w/VCL3hd0EUsI/AAAAAAAAAX0/Sulr5csOkqw/s1600/20140923_205859.jpg" height="178" width="200" /></a></div>
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<b><u>Ingredients:</u></b><br />
<br />
Beef or lamb or chicken mince: 500 gms<br />
Onion: 1 (large)<br />
Cilantro: 1 spring<br />
Green chillies: 2<br />
Mint leaves: 8 - 10<br />
Gram flour or Besan: 2 tbsp<br />
Vinegar: 2 tbsp<br />
Salt: 1<br />
Ginger- Garlic paste: 1 tbsp<br />
Red chilly powder: 1/2 tsp<br />
Garam Masala powder: 1 tsp<br />
Turmeric powder: 1 tsp<br />
Coriander powder: 1 tsp<br />
Cumin seeds: 1 tsp<br />
Egg: 1<br />
Butter: 2 tbsp<br />
<br />
<b><u>Method:</u></b><br />
<br />
<br />
<ol style="text-align: left;">
<li>In a food processor grind all the ingredients that is mince, onions, cilantro, green chillies, mint leaves, Gram flour, vinegar, salt, ginger garlic paste, red chilly powder, garam masala powder, turmeric, coriander, cumin seeds, egg and butter without adding any water. (Mince has to be grinded without grinding mince you cannot make these kebabs and if your grinder is not big enough then first blend onions, cilantro, mint leaves and green chillies and take this in a vessel. Then you can grind mince in batches and then mix it with your hands with other ingredients.) </li>
<li>Once you make a fine paste, then apply some oil on your palms and roll the mince mixture between your palms. You can also use skewers and shape them on that but I didn't use skewers I just shape them by rolling them between my palms, thats why, my kebabs are a bit out of shape but they taste awesome either way. </li>
<li><b>Making kebabs in Oven (Broiler)</b>: - Once you have rolled and shaped the kebabs place them on a flat metallic tray covered with aluminium foil and grease the foil well with some oil. - In your oven ON the broiler and if you have temperature setting option on broiler then set it on highest heat. - Let it get heated for some time and then place the tray with kebabs in the oven but make sure the distance between the upper broiler rod and kebab tray is no more than 1/2 inch. You can also place any metallic dish under your kebab tray to make it close to the broiling rod. - This won't take much time, you can keep it for 3-5 minutes and when you notice a change in its color and juices from mince flowing out, you can then turn it and keep it for another 3-5 minutes on other side. </li>
<li><b>Making kebabs on Stove</b>: - In a non stick pan shallow fry kebabs on high heat until brown from both the sides. - Then take these kebabs in a vessel and place a small bowl between them, add some heated coal to that bowl and pour 1 tsp oil on the coal, it will release smoke, cover the vessel for 10 minutes. - After 10 minutes, remove the kebabs from vessel and plate them. They are ready to serve. </li>
</ol>
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Hope you like this recipe. Feel free to post any comments or suggestions. Happy cooking!!! :)</div>
Coding Cafehttp://www.blogger.com/profile/14497901449393371064noreply@blogger.com0tag:blogger.com,1999:blog-6838452529755664368.post-29760155708442088322014-09-23T11:45:00.002-07:002014-09-23T11:47:56.238-07:00Habshi Halwa<div dir="ltr" style="text-align: left;" trbidi="on">
This Indian sweet dish is named "Habshi" due to its dark appearance. It is made using milk, sugar and butter which makes it moist and juicy in appearance.<br />
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<a href="http://1.bp.blogspot.com/-TBdatK92Ozk/VCG-JNysN-I/AAAAAAAAAXc/7mudeDRgi4c/s1600/20140923_142621.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-TBdatK92Ozk/VCG-JNysN-I/AAAAAAAAAXc/7mudeDRgi4c/s1600/20140923_142621.jpg" height="171" width="200" /></a></div>
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<b><u>Ingredients:</u></b><br />
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Full cream Milk: 1 Litre<br />
Lemon juice: few drops<br />
Vinegar: 2 tbsp<br />
All purpose flour: 2 tbsp<br />
Sugar: 1 cup<br />
Ghee or Butter: 1/2 cup<br />
Cardamom powder: 1 tsp<br />
Cocoa powder or brown food color: a pinch<br />
Almonds (flaked): 10-15<br />
Pistachios (crushed):10-15<br />
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<b><u>Method:</u></b><br />
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<ol style="text-align: left;">
<li>Boil 1 Litre of full cream milk in a non stick pan, then add lemon juice and vinegar to it and let it boil on a low flame.</li>
<li>As the milk starts to break, add sugar, cardamom powder and make a paste of flour in water and add that to the milk mixture. Then add ghee or butter and a pinch of cocoa powder or brown food color.</li>
<li>Keep stirring on a low flame until the water dries completely and the mixture thickens. Add some flaked almond and pistachios and mix it well.</li>
<li>Take habshi halwa in a plate, garnish it with some more almonds and pistachios and refrigerate it. Once its cool you can cut it into pieces and serve.</li>
</ol>
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Hope you enjoy this recipe. Do post your reviews and suggestions.</div>
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Happy Cooking!!! :)</div>
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Coding Cafehttp://www.blogger.com/profile/14497901449393371064noreply@blogger.com0tag:blogger.com,1999:blog-6838452529755664368.post-47544543235185671552014-09-22T13:22:00.000-07:002014-09-22T13:23:36.364-07:00Chapli kebabs<div dir="ltr" style="text-align: left;" trbidi="on">
Delicious, soft and easy to make kebabs that can be served as an appetizer with salad or can also take that along with your main dish with a squeeze of lemon.<br />
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<a href="http://3.bp.blogspot.com/-BfsjgYlbF5k/VCCEkpJZZlI/AAAAAAAAAWw/rL-uufOD_gM/s1600/20140922_132107.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-BfsjgYlbF5k/VCCEkpJZZlI/AAAAAAAAAWw/rL-uufOD_gM/s1600/20140922_132107.jpg" height="188" width="200" /></a></div>
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<b><u>Ingredients:</u></b><br />
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Beef or Turkey mince: 500 gms<br />
Onions: 2 (medium)<br />
Tomatoes: 2<br />
Coriander: 1 spring<br />
Green chillies: 2<br />
Ginger garlic paste: 1 tbsp<br />
Cumin powder: 2 tsp<br />
Coriander powder: 1 tsp<br />
<i>Garam masala </i>powder: 1 tsp<br />
Salt: to taste<br />
Black pepper: 1 tsp<br />
Egg: 1 (large)<br />
Lemon juice: 1 tbsp<br />
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<b><u>Method:</u></b><br />
<br />
<ol style="text-align: left;">
<li>Grind onions, coriander and green chillies along with the mince in a food processor (if you are using turkey mince, it is not necessary to grind it, you can just mix it with your hand but do grind beef mince).</li>
<li>To this add ginger garlic paste, salt, cumin powder, coriander powder, garam masala powder,black pepper, lemon juice and egg. Mix it well and keep it in a refrigerator for an hour.</li>
<li>Add diced tomatoes to the mix and then make flat and round patties and shallow fry them on high heat initially and then on medium flame. (If you keep the flame too low then they will leave water in the oil). Fry them until golden brown.</li>
<li>You can garnish these kebabs with onions and lemon wedges and serve hot. </li>
</ol>
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Happy Cooking!! Feel free to post your reviews and suggestions. :)</div>
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Coding Cafehttp://www.blogger.com/profile/14497901449393371064noreply@blogger.com0tag:blogger.com,1999:blog-6838452529755664368.post-51817400890506122552014-09-04T12:24:00.001-07:002014-09-04T12:24:53.411-07:00Coriander Chicken (Without Onions Recipe)<div dir="ltr" style="text-align: left;" trbidi="on">
I have posted a coriander chicken recipe even earlier, this is another recipe for coriander chicken and this one is really simple. It doesn't require onions and it turns out to be very good.<br />
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<b><u>Ingredients:</u></b><br />
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Chicken: 1 kg<br />
Yogurt: 4 tbsp<br />
Tomato: 1 (large)<br />
Garlic: 8-10 cloves<br />
Ginger: 1 1/2 inch<br />
Fresh coriander: 1 spring<br />
Green chillies: 2<br />
Cumin seeds: 1 tsp<br />
Red chilly powder: 1/2 tsp<br />
Salt: to taste<br />
Turmeric: 1/2 tsp<br />
Coriander powder: 1tsp<br />
Garam masala powder: 1 tsp<br />
Cumin powder: 1 tsp<br />
Oil: 3 tbsp<br />
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<b><u>Method:</u></b><br />
<br />
1. In a non stick pan, add oil and fry chicken pieces until they change colour to golden brown.<br />
2. While chicken is frying, blend Yogurt, tomato, ginger, garlic, fresh coriander, green chillies, cumin seeds, red chilly powder, salt, turmeric and coriander powder. Blend these ingredients into a fine paste.<br />
3. Pour the blended paste into the fried chicken and cook until oil separates.<br />
4. Once the gravy is cooked, add garam masala powder and cumin powder. Cook for some more time and serve hot with naan or rice.<br />
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Coding Cafehttp://www.blogger.com/profile/14497901449393371064noreply@blogger.com0tag:blogger.com,1999:blog-6838452529755664368.post-67988857614096965612014-09-04T12:23:00.002-07:002014-09-23T09:00:33.966-07:00Chinese Chicken Noodles<div dir="ltr" style="text-align: left;" trbidi="on">
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This is a very simple and quick Indo chinese noodles recipe. You can add any vegetables of your choice to this dish or you can also substitute any vegetables from the recipe if you don't want them. The taste of this dish mainly depends on sauces.<br />
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<a href="http://1.bp.blogspot.com/--D37aQhxWLs/VCGZAn_dejI/AAAAAAAAAXE/ve9-CbtTsiI/s1600/cooking.temp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/--D37aQhxWLs/VCGZAn_dejI/AAAAAAAAAXE/ve9-CbtTsiI/s1600/cooking.temp.jpg" height="150" width="200" /></a></div>
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<b><u>Ingredients:</u></b><br />
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Egg Noodles: 300 gms<br />
Boneless Chicken breast(cubes): 250 gms<br />
Onion: 1<br />
Garlic: 2 tsp (minced)<br />
Ginger: 1 tsp (minced)<br />
Carrots: 1 cup (grated)<br />
Capsicum: 1 (thinly sliced)<br />
Spring onions: 1/2 cup<br />
Celery: 1/2 cup (peeled and thinly sliced)<br />
Mushrooms: 1/2 cup<br />
Corn: 1/2 cup<br />
Soya Sauce: 2 tbsp<br />
Red chilly sauce: 1 tbsp<br />
Vinegar: 1 tbsp<br />
Tomato Ketchup: 2 tbsp<br />
Salt: to taste<br />
Black pepper: 2 tsp<br />
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<b><u>Method:</u></b><br />
<b><u><br /></u></b>
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<ol style="text-align: left;">
<li>In a pot, add some water and boil noodles by adding some salt and oil, boil them until they are 70% cook. Then drain them in a separate bowl.</li>
<li>In a pan, fry chicken cubes until they turn golden brown by adding some salt and black pepper and keep it aside</li>
<li>In a wok, add oil and when its hot, add thinly sliced onions and fry it until golden brown.</li>
<li>Then add minced garlic and ginger, saute for sometime.</li>
<li>Then add all the vegetables (carrots,spring onions, celery, capsicum, mushrooms, corn) and fry them by adding some salt and black pepper.</li>
<li>Once veggies are fried, then add fried chicken pieces and noodles and toss them well.</li>
<li>Pour the soya sauce, red chilly sauce, vinegar and tomato ketchup and toss them well.</li>
<li>Check the seasoning and serve hot.</li>
</ol>
<div>
Note: If you want to make vegetable noodles, you can simply eliminate step 2 from this recipe.</div>
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Hope you enjoy this recipe, you can have this on its own or you can also add some chicken manchurian or chilly chicken gravy for more flavor.</div>
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Coding Cafehttp://www.blogger.com/profile/14497901449393371064noreply@blogger.com0tag:blogger.com,1999:blog-6838452529755664368.post-16998434721670842802014-07-20T14:52:00.000-07:002014-07-20T14:52:55.407-07:00Kheer (Rice pudding)<div dir="ltr" style="text-align: left;" trbidi="on">
Kheer is a traditional Indian sweet dish that is made my using whole milk, rice and sugar. It is one of the most easy to make, rich and delicious sweet dish.<br />
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<a href="http://4.bp.blogspot.com/-Ch3Hu1kSufo/U8w3vdP5BBI/AAAAAAAAATc/eduzbsVuZOY/s1600/medium_6134989198.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Ch3Hu1kSufo/U8w3vdP5BBI/AAAAAAAAATc/eduzbsVuZOY/s1600/medium_6134989198.jpg" height="211" width="320" /></a></div>
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<b>Ingredients</b><br />
<br />
Milk: 3 litres<br />
Rice: 1 cup<br />
Condensed Milk: 100 grams<br />
Cardamom powder: 2 tsp<br />
Sugar: 1/2 cup<br />
Saffron: few strands<br />
Almonds: 10-15 (blanched and sliced)<br />
Pistachios: 1 tsp (crushed)<br />
Ghee or clarified butter: 1 tsp<br />
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<b>Method</b><br />
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1. Wash and soak rice for 30 minutes<br />
2. In a heavy bottomed vessel boil milk on a medium flame and after first boil, add rice and keep stirring on low flame until milk reduces in quantity and rice is cooked.<br />
3. Turn off the flame and blend the rice and milk mixture with condensed milk (You can use a hand blender, if available).<br />
4. Keep the mixture again on low flame and add cardamom powder, saffron strands and sugar, stirring continuously for sometime.<br />
5. Pour this in a bowl and let it cool. In a pan, stir fry almonds and pistachios in ghee and pour it over the kheer. Refrigerate for sometime and serve it when its cold.<br />
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photo credit: <a href="http://www.flickr.com/photos/jasleen_kaur/6134989198/">jasleen_kaur</a> via <a href="http://photopin.com/">photopin</a> <a href="http://creativecommons.org/licenses/by-sa/2.0/">cc</a></div>
Coding Cafehttp://www.blogger.com/profile/14497901449393371064noreply@blogger.com0tag:blogger.com,1999:blog-6838452529755664368.post-27398700769394833292014-06-23T09:51:00.001-07:002014-07-20T14:52:34.595-07:00Chicken 65<div dir="ltr" style="text-align: left;" trbidi="on">
Chicken 65 is a spicy deep fried chicken coated in yogurt sauce. It is an excellent appetizer or a side dish in non vegetarian meals.<br />
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<a href="http://3.bp.blogspot.com/-O5RI7D7FC1M/U6hatCdsIlI/AAAAAAAAAQo/tVwStAPEGoI/s1600/medium_6918909538.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-O5RI7D7FC1M/U6hatCdsIlI/AAAAAAAAAQo/tVwStAPEGoI/s1600/medium_6918909538.jpg" height="213" width="320" /></a></div>
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<b>Ingredients:</b><br />
<br />
Chicken (boneless): 500gms<br />
Egg: 1 (beaten)<br />
Corn flour: 2 tbsp<br />
Ginger Garlic paste: 1 tbsp<br />
Red Chilly powder: 1 tsp<br />
Chaat masala: 1 tsp<br />
White pepper: 1 tsp<br />
Salt: to taste<br />
Vinegar: 2 tbsp<br />
Red food color: a pinch<br />
Garam masala: 1 tsp<br />
Cumin powder: 1 tsp<br />
Yogurt: 4 tbsp<br />
Green chillies: 6<br />
Curry leaves: 8-10<br />
<br />
<b>Method</b>:<br />
<br />
1. Marinate chicken with egg,corn flour, ginger garlic paste, red chilly powder, chaat masala,white pepper, Garam masala, salt ,vinegar and a pinch of color. Marinate for 2 hours.<br />
2. Deep fry marinated chicken and keep it aside.<br />
3. In a vessel, add 2 tbsp oil and fry green chillies and curry leaves together, add cumin powder and beaten curd. Fry them for 1 minute and immediately add fried chicken pieces. Continue to stir until its dry.<br />
4. Garnish it with some coriander leaves and lemon wedges. Serve hot.<br />
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photo credit: <a href="http://www.flickr.com/photos/garrettziegler/6918909538/">gsz</a> via <a href="http://photopin.com/">photopin</a> <a href="http://creativecommons.org/licenses/by-nc-nd/2.0/">cc</a></div>
Coding Cafehttp://www.blogger.com/profile/14497901449393371064noreply@blogger.com0tag:blogger.com,1999:blog-6838452529755664368.post-80780665361026997022014-06-18T16:48:00.000-07:002014-06-18T16:48:12.645-07:00Spinach paneer (Palak paneer)<div dir="ltr" style="text-align: left;" trbidi="on">
Spinach paneer is a classic Indian vegetarian dish with cubed cheese dipped in spinach puree. Its a must try for all paneer lovers.<br />
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<a href="http://2.bp.blogspot.com/-01JtJafKTUs/U6IHrZjLRUI/AAAAAAAAAQM/enM1IzBpaLE/s1600/medium_4438267803.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-01JtJafKTUs/U6IHrZjLRUI/AAAAAAAAAQM/enM1IzBpaLE/s1600/medium_4438267803.jpg" height="320" width="240" /></a></div>
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<b>Ingredients:</b><br />
<br />
Spinach: 1 bunch<br />
Onions: 2 (medium)<br />
Tomatoes: 3<br />
Green chillies: 2<br />
Paneer: 250 gms (cubed)<br />
Canola Oil: 4 tbsp<br />
Red chilly powder: 1 tsp<br />
Ginger- Garlic paste: 1 tbsp<br />
Turmeric: 1/2 tsp<br />
Cumin powder: 2 tsp<br />
Salt: to taste<br />
<b><br /></b>
<b>Method:</b><br />
<br />
1. Clean Spinach well first with cold water and then by dipping in hot boiling water and drain it immediately.<br />
2. Blend Spinach with tomatoes and green chillies in to a fine paste and keep it aside.<br />
3. In a heavy bottomed vessel, pour some oil and fry finely chopped onions until translucent. Then add ginger garlic paste, red chilly powder, turmeric, salt and saute for sometime.<br />
4. Then pour spinach tomato puree and cover the vessel. Let it cook until the gravy thickens and oil oozes out.<br />
5. In a separate skillet, add some oil and fry 1 inch cubes of paneer until it is lightly browned towards the ends.<br />
6. Add fried paneer to the thicken spinach gravy and add cumin powder. Let it cook for 5 minutes and then serve hot with plain rice.<br />
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Hope you like this recipe. Don't forget to post comments if you have tried this. Happy cooking :).<br />
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photo credit: <a href="http://www.flickr.com/photos/mattmendoza/4438267803/">gtrwndr87</a> via <a href="http://photopin.com/">photopin</a> <a href="http://creativecommons.org/licenses/by-nc-sa/2.0/">cc</a><br />
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Coding Cafehttp://www.blogger.com/profile/14497901449393371064noreply@blogger.com0tag:blogger.com,1999:blog-6838452529755664368.post-45626669639975282752014-06-17T15:52:00.003-07:002014-06-18T16:46:41.649-07:00Butter Chicken<div dir="ltr" style="text-align: left;" trbidi="on">
Butter chicken needs no introduction, it is a favorite recipe in most menus. I have tried many butter chicken recipes but this one turned out to be totally amazing and yet simple. This creamy and delicious chicken is made using butter, tomatoes and cream.<br />
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<a href="http://2.bp.blogspot.com/-Cb0-j-kDxac/U6DGBaFtooI/AAAAAAAAAP0/Fn1xTd7QDVs/s1600/medium_2284519526.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-Cb0-j-kDxac/U6DGBaFtooI/AAAAAAAAAP0/Fn1xTd7QDVs/s1600/medium_2284519526.jpg" height="213" width="320" /></a></div>
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<b><u>Ingredients:</u></b><br />
<b><br /></b>
<b>For Marination:</b><br />
<br />
Yogurt: 2 tbsp<br />
Red chilli powder: 1 tsp<br />
Ginger Garlic paste: 1 tbsp<br />
Coriander powder: 2 tsp<br />
Turmeric powder: a pinch<br />
Lemon juice: 2 tbsp<br />
Salt: 1 tsp<br />
<br />
<b>For Gravy:</b><br />
<b><br /></b>
Boneless Chicken breasts: 500 grams<br />
Onions: 2 medium (grind into a paste)<br />
Butter: 4 tbsps<br />
Ginger- Garlic paste: 1 tbsp<br />
Tomato puree: 1 cup<br />
Heavy cream: 1/2 cup<br />
Milk: 1/2 cup<br />
Cardamom: 2<br />
Cinnamon: 1 inch stick<br />
Cloves: 2<br />
Green chillies: 6<br />
Salt: to taste<br />
Dried fenugreek leaves: 1 tbsp<br />
<i>Garam Masala</i> or All spice powder: 1 tsp<br />
<br />
<b>Method:</b><br />
<br />
1. Make slits in Chicken breasts and marinate with ingredients listed under marination. Let it marinate for 1 hour or overnight in refrigerator.<br />
2. Once chicken is marinated, shallow fry chicken pieces and keep it aside.<br />
3. For gravy, take some butter in a heavy bottomed vessel and add cloves, cinnamon and cardamom. Then add onion paste. Let it fry until slightly golden, then add ginger garlic paste and salt and saute for sometime.<br />
4. Add green chilly paste and tomato puree. Let it cook for sometime.<br />
5. When gravy gets thicker, add fried chicken pieces and heavy cream and milk. Cover and cook until oil squeezes out.<br />
6. Then sprinkle the gravy with garam masala , fenugreek leaves and some butter.<br />
7. Serve hot with naan or rice.<br />
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photo credit: <a href="http://www.flickr.com/photos/stuart_spivack/2284519526/">stu_spivack</a> via <a href="http://photopin.com/">photopin</a> <a href="http://creativecommons.org/licenses/by-sa/2.0/">cc</a></div>
Coding Cafehttp://www.blogger.com/profile/14497901449393371064noreply@blogger.com0tag:blogger.com,1999:blog-6838452529755664368.post-12491524440653825782014-05-24T11:05:00.001-07:002014-10-14T10:02:00.275-07:00Kheema (Grounded meat) with Yogurt<div dir="ltr" style="text-align: left;" trbidi="on">
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Today I am sharing with you the recipe for Ground turkey. It is a very simple and delicious recipe prepared using yogurt. This recipe can also be made using ground beef or chicken.<br />
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<a href="http://3.bp.blogspot.com/-JbzlNAzLK3o/U4DfLfVXR4I/AAAAAAAAAOs/aAdonVQkTQw/s1600/20140519_154539.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-JbzlNAzLK3o/U4DfLfVXR4I/AAAAAAAAAOs/aAdonVQkTQw/s1600/20140519_154539.jpg" height="200" width="167" /></a></div>
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<b><u>Ingredients:</u></b><br />
<br />
Ground mutton or chicken or beef: 1/2 kg<br />
Oil or Butter or Ghee: 4 tbsp<br />
Onions: 2 Medium<br />
Yogurt: 3 tbsp<br />
Cumin seeds: 1 tsp<br />
Mustard seeds: 1 tsp<br />
Curry leaves: 5<br />
Red Chilly (dry): 1<br />
Green Chilly: 1<br />
Ginger Garlic Paste: 1 tbsp<br />
Red chilly powder: 1 tsp<br />
Turmeric powder: a pinch<br />
Grated Coconut: 1 tbsp<br />
Salt: to taste<br />
Garam masala: 1 tsp<br />
Milk: 1 tbsp<br />
Coriander leaves: 2 tbsp<br />
<br />
<b><u>Method:</u></b><br />
<br />
1) In a heavy bottom pot, take some Oil or Ghee or Butter and add cumin seeds, mustard seeds, curry leaves and red chilly. When cumin seeds start to splutter, add ginger garlic paste and then add ground meat. Fry it for sometime and add red chilly powder, turmeric powder and salt. Then cover the pot and let it cook.<br />
2) In a separate pan, fry onions until golden brown and let them cool. Then grind onions with yogurt and grated coconut to make a smooth paste and keep it aside.<br />
3) Pour onion- yogurt paste into the pot with ground meat. Saute for sometime and add garam masala.<br />
4) Pour some water if necessary and let it cook until meat is done.<br />
5) When meat is soft, add some milk and mix it and garnish with coriander leaves. Serve hot with rice.<br />
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Hope you like this recipe. Feel free to share your reviews and suggestions.<br />
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Happy Cooking!!! :)<br />
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Coding Cafehttp://www.blogger.com/profile/14497901449393371064noreply@blogger.com0tag:blogger.com,1999:blog-6838452529755664368.post-54385149750948091692014-05-21T08:39:00.003-07:002014-06-18T16:47:12.823-07:00Creamy Cauliflower and Cheese Soup<div dir="ltr" style="text-align: left;" trbidi="on">
Cauliflower and cheese soup can be taken as a side dish with your meal or it can also be consume as a breakfast along with a toast. Rich and creamy texture of this soup will be pretty much loved by everyone.<br />
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<a href="http://2.bp.blogspot.com/-LyoHk-_M-SI/U3zIEzUfAgI/AAAAAAAAAOY/2aKx43WoiHY/s1600/20140514_151607.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-LyoHk-_M-SI/U3zIEzUfAgI/AAAAAAAAAOY/2aKx43WoiHY/s1600/20140514_151607.jpg" height="164" width="320" /></a></div>
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<b><u>Ingredients:</u></b><br />
<br />
Butter: 3 tsp<br />
All purpose flour: 2 tbsp<br />
Milk: 1 cup<br />
Heavy cream: 1 cup<br />
Cauliflower: 12 florets<br />
Carrot: 1 (finely chopped)<br />
White onion: 1 (small and finely chopped)<br />
Chicken broth or vegetable broth: 1 cup<br />
Cheddar Cheese or Swiss Cheese: 2 tbsp<br />
Oregano: 1/2 tsp<br />
Parmesan cheese (optional): 1/2 tsp<br />
Salt: to taste<br />
Black pepper: 1 tsp<br />
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<b><u>Method:</u></b><br />
<br />
1) Add 1 tsp butter in a heavy bottom pot, add onions and fry till golden. Remove onions and keep it aside.<br />
2) Add remaining butter to the pot and add all purpose flour, saute it with butter until raw smell is gone. Then add milk and heavy cream to this and make it into a smooth paste without any lumps. Make sure for instructions in this step flame is very low.<br />
3) Add chicken broth or vegetable broth to this mixture and let it boil. Then add cauliflower florets and finely chopped carrots and let it cook for sometime.<br />
4) Once cauliflower and carrots are soft, add cheese, salt , black pepper, oregano and parmesan cheese.<br />
5) Cook for two more minutes until cheese is melted and dissolved into a smooth paste and then serve it hot as a starter or with a toast.<br />
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Do try this recipe and post comments.</div>
Coding Cafehttp://www.blogger.com/profile/14497901449393371064noreply@blogger.com0tag:blogger.com,1999:blog-6838452529755664368.post-91126534567593472712014-05-12T11:32:00.004-07:002014-06-18T16:47:30.815-07:00 Coriander Chicken<div dir="ltr" style="text-align: left;" trbidi="on">
Coriander Chicken is a simple and delicious recipe made with using lots of coriander leaves and green chillies.<br />
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<a href="http://4.bp.blogspot.com/-aFf7oLJLxe8/U3ETiKkLYdI/AAAAAAAAANs/BOZVBO9EkUk/s1600/C360_2014-05-09-11-04-34-074.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-aFf7oLJLxe8/U3ETiKkLYdI/AAAAAAAAANs/BOZVBO9EkUk/s1600/C360_2014-05-09-11-04-34-074.jpg" height="117" width="200" /></a></div>
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<b><u><br /></u></b>
<b><u>Ingredients</u></b>:<br />
<br />
<i><b>For Marination:</b></i><br />
Boneless Chicken/ Drumsticks: 1/2 kg<br />
Ginger- Garlic paste: 1 tbsp<br />
Salt: to taste<br />
Turmeric powder: 1/2 tsp<br />
Plain Yoghurt: 1/2 cup<br />
<br />
<i><b>For Gravy:</b></i><br />
Cumin seeds: 1 tsp<br />
Green Chillies: 2<br />
Ginger garlic paste: 1 tbsp<br />
Coriander leaves: 1 spring<br />
Onions: 3 (finely chopped)<br />
Tomatoes: 3<br />
Coriander powder: 1 tsp<br />
Black pepper: 1 tsp<br />
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<b><u>Method:</u></b><br />
<br />
1) Marinate Chicken pieces with ingredients listed under Marination and refrigerate for 30 minutes.<br />
2) In the meantime, blend coriander leaves, green chillies and tomatoes into fine paste . Keep it aside.<br />
3) In a Kadhai, take some oil, and throw cumin seeds, after they splutter, add finely chopped onions and fry until they are soft and translucent.<br />
4) Then add Ginger garlic paste and saute.<br />
5) Add Chicken pieces along with the marination and let it cook for sometime.<br />
6) Then add coriander, green chillies and tomato paste. Add Coriander powder and cook until chicken is soft and oil comes on top of the gravy.<br />
7) Sprinkle black pepper over the gravy. Serve it hot with naan/ rice.<br />
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Coding Cafehttp://www.blogger.com/profile/14497901449393371064noreply@blogger.com0tag:blogger.com,1999:blog-6838452529755664368.post-60417709334606643372014-01-30T02:21:00.004-08:002014-06-18T16:49:50.685-07:00Dry Gobi Manchurian<div dir="ltr" style="text-align: left;" trbidi="on">
Gobi Manchurian is an Indo - Chinese dish, which is super yummy and delicious. It is very popular and is made using Cauliflower florets which are fried and tossed in Manchurian sauce. Below is a very simple and easy recipe which you can use to prepare Gobi Manchurian at home.<br />
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<a href="http://3.bp.blogspot.com/-Jp8q7vnzeY0/UuoeSCP3J8I/AAAAAAAAAGs/UhEKFa2QX4M/s1600/go.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Jp8q7vnzeY0/UuoeSCP3J8I/AAAAAAAAAGs/UhEKFa2QX4M/s1600/go.jpg" height="185" width="320" /></a></div>
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<b><u>Ingredients:</u></b><br />
<b><u><br /></u></b>
<i><b>For the batter:</b></i><br />
1 medium sized Cauliflower<br />
3 full tablespoons All purpose flour or <i>maida</i><br />
1 full tablespoon Corn flour<br />
1 teaspoon Ginger Garlic paste<br />
1 teaspoon black pepper<br />
Orange red food color<br />
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<i><b>For the Sauce:</b></i><br />
1 medium onion (finely chopped)<br />
1 Capsicum<br />
2 green chillies<br />
2 teaspoon garlic (finely chopped)<br />
1 teaspoon ginger garlic paste<br />
2 tablespoon soya sauce<br />
1 tablespoon red chilli sauce<br />
1/2 tablespoon tomato sauce<br />
2 tablespoon Vinegar<br />
1 tablespoon Oregano (<i>optional)</i><br />
Coriander leaves (for garnish)<br />
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<b><u>Method:</u></b><br />
<br />
1. For batter mix all purpose flour, corn flour (be very careful with the consistency, maintain 3:1 ratio of All purpose flour and corn flour), ginger- garlic paste and black pepper. Make a smooth batter of these ingredients. Batter should not be too flowy or thick.Add food color to this batter.<br />
2. Chop Cauliflower in to medium sized florets, wash it and boil it in salted water.<br />
3. Then Dip florets in the batter and deep fry them.<br />
4. In another pan, add two tablespoon Oil, and fry finely chopped onions and finely chopped capsicum.<br />
5. When onion starts changing color, add finely chopped garlic and green chillies.<br />
6. To this add 2 tablespoons soya sauce, 1 tablespoon red chilli sauce and half tablespoon tomato sauce.<br />
7. Then add fried Gobi florets and toss it well in sauce.<br />
8. Add Vinegar, sprinkle Oregano and coriander leaves. Toss it for some more time.<br />
9. Serve hot.<br />
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Coding Cafehttp://www.blogger.com/profile/14497901449393371064noreply@blogger.com0tag:blogger.com,1999:blog-6838452529755664368.post-62283874616155201932014-01-30T02:21:00.003-08:002014-10-15T11:41:08.856-07:00Top 20 Cooking Tricks for Beginners<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #1c1c1c; font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 15.333333015441895px;">When I started cooking initially, I use to make a lot of cooking blunders. Here are some tricks to save beginners from embarrassment.</span></span><br />
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<ol style="text-align: left;">
<li><span style="color: #1c1c1c; font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 15.333333015441895px;">If your gravy gets too salty, try adding an extra pureed tomato and some vinegar, it will neutralize the salt or you can also add some milk and if your gravy is not tomato based, you can peel and add pieces of raw potato, and then remove it after sometime. It will absorb extra salt.</span></span></li>
<li><span style="color: #1c1c1c; font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 15.333333015441895px;">To avoid crying while cutting onions, peel and cut them into two halves, put it in water for sometime and cut them immediately after that or you can also freeze them for few minutes before chopping them.</span></span></li>
<li><span style="color: #1c1c1c; font-family: Arial, Helvetica, sans-serif; line-height: 15.333333015441895px; text-indent: -0.25in;">After cutting potatoes, soak them in water to avoid discoloration.</span></li>
<li><span style="color: #1c1c1c; font-family: Arial, Helvetica, sans-serif; line-height: 15.333333015441895px; text-indent: -0.25in;">Always use an aluminum vessel for making desserts, in order to avoid burning.</span></li>
<li><span style="color: #1c1c1c; font-family: Arial, Helvetica, sans-serif; line-height: 15.333333015441895px; text-indent: -0.25in;">If you are making a sugar syrup for your dessert, add 1 tbsp of lemon juice to it, you will get a clear syrup.</span></li>
<li><span style="color: #1c1c1c; font-family: Arial, Helvetica, sans-serif; line-height: 15.333333015441895px; text-indent: -0.25in;">Store spices in a cool, dark place, not above your stove. Humidity, light and heat will cause herbs and spices to lose their flavor.</span></li>
<li><span style="color: #1c1c1c; font-family: Arial, Helvetica, sans-serif; line-height: 15.333333015441895px; text-indent: -0.25in;">Add a tsp. of hot oil to homemade pastes of garlic, ginger or green chili, along with salt to make it last longer and taste fresher.</span></li>
<li><span style="color: #1c1c1c; font-family: Arial, Helvetica, sans-serif; line-height: 15.333333015441895px; text-indent: -0.25in;">If your gravy gets too spicy, you can add some milk or you can also add a pinch of sugar or honey to neutralize the spice.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 115%; text-indent: -0.25in;">Don’t add a lot of mustard seeds or fenugreek leaves (methi) to
your gravy, it makes gravy taste bitter.</span></span></li>
<li><span style="background-color: white; line-height: 13.800000190734863px; text-indent: -0.25in;"><span style="font-family: Arial, Helvetica, sans-serif;">But if your gravy tastes bitter, you can add some milk or whole milk cream (malai).</span></span></li>
<li><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 13.800000190734863px; text-indent: -24px;">If your rice is hard, then pour some water (not more than ¼ cup) cover it and let it cook </span><span style="line-height: 13.800000190734863px; text-indent: -0.25in;">on very low heat for 5 minutes.</span></span></li>
<li><span style="color: #1c1c1c; line-height: 115%; text-indent: -0.25in;"><span style="font-family: Arial, Helvetica, sans-serif;">Always heat the pan before
pouring oil in it</span></span></li>
<li style="text-indent: -24px;"><span style="color: #1c1c1c; font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 15.333333015441895px;"> If your rice gets too wet then uncover it and let it cook on low heat for sometime, extra <div class="separator" style="clear: both; text-align: center;">
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water will get evaporated.</span></span></li>
<li><span style="line-height: 15.333333015441895px; text-indent: -0.25in;"><span style="color: #1c1c1c; font-family: Arial, Helvetica, sans-serif;">Don’t add too much water to gravies, it will cause over cooking of ingredients and make them too soft.</span></span></li>
<li><span style="text-indent: -0.25in;"><span style="color: #1c1c1c; font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 15.333333015441895px;">To make your chapattis softer add 1 tbsp oil and 1 tbsp of milk to the dough.</span></span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #1c1c1c; line-height: 15.333333015441895px; text-indent: -0.25in;">After working with garlic, rub your hands vigorously on your stainless steel sink for 30 seconds before washing them. It will remove the odor</span><span style="color: #1c1c1c; line-height: 15.333333015441895px; text-indent: -0.25in;">.</span></span></li>
<li><span style="line-height: 15.333333015441895px; text-indent: -0.25in;"><span style="color: #1c1c1c; font-family: Arial, Helvetica, sans-serif;">Never add salt to pulses while boiling them, they will not get cooked fast. Add salt only after they are soft and completely cooked.</span></span></li>
<li><span style="line-height: 15.333333015441895px; text-indent: -0.25in;"><span style="color: #1c1c1c; font-family: Arial, Helvetica, sans-serif;">Never refrigerate tomatoes, it kills flavor and nutrients.</span></span></li>
<li><span style="color: #1c1c1c; line-height: 15.333333015441895px; text-indent: -24px;"><span style="font-family: Arial, Helvetica, sans-serif;">For crispier French fries, cut potatoes in thin strips and deep fry them, then freeze it for around 4-5 hours, then fry them just before serving.</span></span></li>
<li><span style="line-height: 15.333333015441895px; text-indent: -24px;"><span style="color: #1c1c1c; font-family: Arial, Helvetica, sans-serif;">Taste what you make before you serve it. And don't overdo seasoning in the beginning, always taste your food and season it accordingly.</span></span></li>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #1c1c1c; text-indent: -0.25in;"> Hope these tricks are helpful. Enjoy cooking!!!</span></span><br />
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Coding Cafehttp://www.blogger.com/profile/14497901449393371064noreply@blogger.com0tag:blogger.com,1999:blog-6838452529755664368.post-4652463335789151832014-01-30T02:21:00.002-08:002014-09-23T09:36:20.122-07:00Tandoori Chicken <div dir="ltr" style="text-align: left;" trbidi="on">
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I am a big fan of Chicken and tandoori chicken is one of my favorite. Here's a simple recipe for making tandoori chicken at home without a tandoor or oven.<br />
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<a href="http://2.bp.blogspot.com/-Xn3jht9qfc4/VCGhdiK6k3I/AAAAAAAAAXQ/qf4VZvtg8i4/s1600/20140923_120715.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-Xn3jht9qfc4/VCGhdiK6k3I/AAAAAAAAAXQ/qf4VZvtg8i4/s1600/20140923_120715.jpg" height="284" width="320" /></a></div>
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<b> Ingredients </b></div>
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1 kg Chicken </div>
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1 tbsp Ginger -Garlic paste </div>
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2 tsp Vinegar </div>
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Salt </div>
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1 tsp Red Chilli powder </div>
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2 tbsp Tomato Sauce </div>
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1 tsp Coriander powder </div>
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1 tsp Dry mango powder </div>
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1/2 tsp Garam Masala </div>
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2 tbsp Curd </div>
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1-2 Elaichi </div>
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8 Green chilies </div>
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15 Curry leaves </div>
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2 tbsp Soya Sauce </div>
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<b>Method</b></div>
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1. Marinate Chicken pieces with all the ingredients except green chillies, curry leaves and soya sauce.</div>
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2. Refrigerate it for 2 hours.</div>
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3. Put the marinated chicken on stove and mix well on simmer until the excess water evaporates and chicken is cooked</div>
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4. In a separate pan, take 4 tbsp oil, slit green chilies and add them, then add karyapak.</div>
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5. Add chicken pieces to this and let it fry.</div>
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6. In the end pour soya sauce over the chicken pieces. Garnish it with some coriander leaves and serve hot.</div>
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Coding Cafehttp://www.blogger.com/profile/14497901449393371064noreply@blogger.com0