Showing posts with label Healthy. Show all posts
Showing posts with label Healthy. Show all posts
Showing posts with label Healthy. Show all posts
Showing posts with label Healthy. Show all posts

Tandoori Chicken 2 Ways with Homemade Tandoori Masala

Ask any Indian what's your favorite grilled chicken dish they will promptly say "Tandoori Chicken" that's how much this is loved by all, now it's not only in India but abroad too, it's become a loved one of all. This leaves amazing taste in your mouth, from the very first bite to the last, "Dil Mange More".
Marinate the chicken, you can bake/broil or even pan fry and they are fantastic. That’s how simple it gets. The ready-made masala is expensive and even for that you have to add not any ginger-garlic paste,  yogurt etc., So then why spend money on the package? Just make your own, with all ingredients that use in your daily cooking, it's preservative and gluten free! It’s tasty, simple and you choose the amount of spices as to what goes into the marinade!

Ingredients 
For the Homemade Tandoori Masala 
4 Teaspoons Kashmiri Red Chilly powder
2 Teaspoons Coriander powder
1 Teaspoon Turmeric powder
1 Teaspoon Cumin powder
½  Teaspoon Citric Crystals
1 Teaspoon Salt
½  Teaspoon Cinnamon powder
1 Teaspoon Garam masala powder
1 Tablespoon Kasuri Methi
1 Teaspoon Salt  

½ Teaspoon Tandoori color 
For the Pan Fried  Chicken Tandoori Bites

550 grams Boneless Chicken
3 Tablespoons level Tandoori Masala
3 Tablespoons hung curd
2 Tablespoons Heaped Ginger Garlic paste
1 Tablespoon each Vinegar and Lemon juice
1 Teaspoon Salt
A pinch of Tandoori color 

2 Tablespoons Butter or Olive Oil 
For the Baked Tandoori  Chicken Legs 

400 Grams Chicken Legs - I go two
1 Tablespoon HP Sauce - optional
2 Tablespoons Level Tandoori Masala
2 Tablespoons Hung Curd
1
½  Tablespoons Heaped Ginger Garlic paste 
1 Tablespoon each Vinegar & Lemon juice
½  Teaspoon Salt

2 Tablespoons Butter or Olive Oil 
Method
For the Homemade Tandoori Masala
 Mix all the ingredients well and your homemade tandoori masala is ready. 
Quick and simple isn't it! All ingredients that you have at home. 
For the Pan Fried  Chicken Tandoori Bites
Mix all the ingredients and rub it into the chicken cubes, marinate it overnight in the refrigerator.
Heat a grill pan with oil and fry the chicken cubes are done on one side
then flip and fry till done on the other side.  
Serve with toothpicks on lettuce leaves.
  Enjoy!! 
For the Baked Tandoori  Chicken Legs
Give cuts to the chicken leg, wash and pat dry.
Mix all the ingredients and rub it into the chicken legs, marinate it overnight in the refrigerator.
Preheat the oven to 200°C for 10 minutes.   
Place the chicken legs along with the marinade in a lined tray, bake it for 35 - 40 minutes.  
After 20 minutes change the side, just brush it with oil and bake again till done.  If you want this tandoori effect on it then broil it for 5 minutes or more accordingly.  
Enjoy!!  
My Notes

Add HP Sauce to the marinade give a smoky flavor to the tandoori chicken, do add it if you have.

This will last for year or so without loosing it's taste or color if refrigerated, in a zip lock bag.
Labels: Homemade, Masalas, Chicken, Baked, Pan Fried, Gluten free, Healthy, Starters, Kebabs

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Spinach & Masoor Dal-Pressure Cooker#MultiCookerMonday

Palak With Red Masoor Dal nutritious, healthy, wholesome and packed with protein and fiber.  It's very delicious and tasty.  Usually this is made with tur dal/pigeon pea, but, do try this with red lentil and you will love it.  This is made in the pressure cooker so it quick  to make.

Ingredients 
1/2 Cup Masoor Dal/Red Lentil
2 Green chillies - slit
1 Teaspoon Level Ginger Garlic paste
3/4 Teaspoon Level Sea Salt or to taste
1 Small Onion -chopped
1 Medium Tomato -chopped
21/2 Cups Water

1 Bundle Palak / Spinach Leaves

For the Tadka  
2 Tablespoon Oil
1 Teaspoon Mustard Seed
1/2 Teaspoon Cumin seed
2 Whole Dried Red Chillies
1 Tablespoon Bottle Masala
A Sprig Curry Leaves

Method 
Wash the  palak  leaves well. Remove the stems and take only the leaves. Keep it aside in a colander to drain the excess water.

Blanch the spinach and blend it with an immersion blender. Keep aside. 

Wash the masoor dal. In a pressure pan add the dal, onion, green chillies, tomatoes,  salt and 2 cups water.  Cover with a lid and on high flame take one whistle.  Reduce the flame to low and keep it for 5 -7 minutes.  Switch off the flame and set it aside till the cooker cools. 
When it cools  open the cooker and add the palak,  give it a good mix, taste for salt and dal consistency, add the remaining water and if necessary add more.  Keep it again on low flame to simmer for 5 - 7 minutes, stirring it in between.  
For the Tadka   
In a small pan heat oil mustard  and cumin seeds, when they crackle add the dried red chillies,  curry leaves and give it stir.   Switch off the flame and wait for a minute.  Now add a tablespoon of bottle masala. 
Pour the prepared dal in a serving bowl and add the tadka and serve.  
Enjoy this with boiled/steamed rice.

Labels :  Dal, Masoor dal, Palak Leaves, Pressure Cooker, Healthy, Main course, Multicooker Monday,  Vegan, Gluten free, East Indian

Multicooker Monday June 2020:
Recipes using Small Kitchen Appliances 
Beef and Smoked Sausage Goulash from Food Lust People Love
Instant Pot Ground Beef and Pasta from Making Miracles
Black Eyed Pea Hummus from Karen’s Kitchen Stories
Sweet Potato Fries using the Breville Smart Oven (air fryer) from A Day in the Life on the Farm
Crockpot Veggie Fajitas from Veggies First Then Dessert
Spinach & Masoor Dal – Pressure Cooker from Sneha’s Recipe
Saucy Taco Chicken Wings from Palatable Pastime (You are Here!)
Toaster Oven No-Knead Rolls from Sid’s Sea Palm Cooking 

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Strawberry Lemon Basil Pasta Salad#Improv

Strawberry Lemon Basil Pasta Salad is a healthy and delicious dish that will brighten up any plate. A pasta side dish made with strawberries, lemon and fresh basil , it's perfect for a light and filling  summer meal. A  simple salad wherein the dressing can be made a day ahead and tossed  just before serving.
Ingredients 
2 Tablespoons Olive oil
2 Tablespoons fresh lemon juice
1 Tablespoon Balsamic vinegar
1 Tablespoon Sugar
1/2 Teaspoon Sendhav Namak / Himalayan Pink Salt
1/4 Teaspoon Red Chilly Flakes
1/4 Teaspoon freshly ground black pepper
2 Cups Campanella Pasta
A Handful of Fresh Baby Basil leaves
2 Cups Sliced Strawberries
1 Lemon - cut into round slices

Method
Boil the pasta in water with a tablespoon of sea salt when the water comes to a boil add the pasta and cook it on high flame till al dente. It took 10 to 12 minutes to cook. Drain and cool it completely. 
In a large bowl, whisk together oil, lemon juice, balsamic vinegar, sugar, salt and pepper until sugar is dissolved. Add pasta, basil, lemon zest and strawberries, toss to coat.
Salt and pepper to taste. R
efrigerate covered until ready to serve.  
Serve garnished with a lemon slices and enjoy.  
Labels: Pasta, Salads, Strawberry, Healthy, Main course, Improv Cooking Challenge, Vegetarian, Vegan,  Pasta & Noodles

Check out what the other bloggers have made!

Improv Cooking Challenge: June 2020

Ingredients: Strawberries and Basil

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Corn Bread#BreadBakers

Soft and spongy corn bread, my hubby who does not like corn also enjoyed this  corn bread. This corn bread contains cornmeal as well as corn kernels. It's a yeasted bread.
Ingredients 
75 Grams All Purpose Flour 
45 Grams Cornmeal  
60 Grams Caster Sugar 
1 Egg 
90 Ml Milk 
25 Grams Unsalted Butter - melted 
½ Teaspoon Instant Yeast 
120 Grams Fresh Corn Kernels
¼ Teaspoon Salt

Method

Grease and line a 6" square pan with parchment paper.

Sieve the all purpose flour. In a bowl add the all the dry ingredients - all purpose flour, cornmeal, salt, sugar and yeast. Mix it with a hand whisk.

In a another sauce pan melt the butter. Keep it to cool.

When the butter cools add the egg, milk and whisk till just blended, do not over whisk till it is foamy.

Mix in the dry ingredients and whisk till it is incorporated and no traces of flour is seen, now add in the corn kernels and mix it lightly. 

Cover the bowl and keep it aside till it doubles in volume (it took around an hour or so).
When it doubles in volume, give it a light mix and pour this into the prepared pan. 
Cover and leave it aside till it again doubles in volume for about 30 minutes or so. After 20 minutes preheat the oven at 170°C for 15 minutes. 
When the batter doubles in volume, bake it in a preheated oven for 35 to 40 minutes. 
When baked keep it on a wire rack to cool for 15 - 20 minutes. 
Lift the corn bread by the parchment paper and 
place it on the wire rack till it comes to room temperature. 
Slice it when warm and enjoy it with your tea.
 This make a perfect bread for breakfast for Hi Tea party.
Enjoy!!
Labels:  Breads, Corn kernels, Cornmeal, Egg, Yeast, Baked, Breakfast, Hi Tea, Healthy

"Let's get corny' is our tag line for this month's bread baker's and our host is Stacy of Food Lust People Love.
Do check here some of the corny breads our other baker's have done this month.
Blurb and badge: #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.
BreadBakers

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Campanelle Pasta In Creamy Beetroot Pesto Sauce

This is a vegetarian and delicious pasta dish which is easy, quick and delicious.  You will love it.
Serves 2
Ingredients

2 Cups Campanella Pasta
1 Large Beetroot - boiled, cooled and grated,
3 Cloves Garlic - chopped
1 Small Onion - chopped into big cubes
½ Cup Sliced Black & Green Olives
3 Sliced Green Jalapenos
3 Sliced Red Jalapenos
Salt To Taste
½ Teaspoon Black pepper powder
½ Teaspoon Oregano
 Tablespoon Toasted Pine nuts
2 Cups Milk
½ Cup Dill Sauce
2 Tablespoons Olive Oil
8 Basil Leaves - torn

Method

Boil the pasta until al-dente for 10 - 12 minutes or as per the packet instructions. Do not overcook the pasta. Retain some of the liquid.

Make the Beetroot Pesto

Grind the chopped beetroot, pine nuts , garlic, black pepper to a smooth paste. Add the reserved pasta liquid if the mixture is too dry and you need some liquid for grinding.
Heat the olive oil in a pan and fry the onion and cook until soft and translucent . Add the beetroot pesto, oregano, pepper and stir for a minute. Add the Dill Sauce and ½ cup of the pasta liquid keep stirring till it thickens. 
Add the salt, olives half of sliced jalapeno, olives and Campanella and stir for about 2 minutes until the sauce covers the pasta well.
Garnish with jalapeno for some extra spice and torn basil leaves and jalapenos, olives.
Enjoy this creamy pasta
Labels : Pasta, Beetroot, Jams & Sauces, Vegetarian, Olives, Dill, Main course, Healthy

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Tangzhong Method Rye Bread

This is the first time I tried using rye flour in baking. Karen our host and an expert bread baker for this months Bread Bakers event challenged us to bake with "Rye Flour". After reading so much about rye flour on the internet, finally decided to order the flour online. Got Bob Red Mills Dark Rye Flour - Organic & Stone Ground. Was very happy to receive the flour. 
Since it's lock down here and bread is not always available, I have been baking bread at home very often and he started enjoying home baked bread. This gave me a chance to try this bread. Baked a small rye flour bread and he liked it, we had this for our breakfast and then the remaining for our dinner. We really enjoyed the flavor and taste of rye flour.

Ingredients
For Tangzhong  

20 Grams Bread flour
50 Ml Water
50 Ml Milk

To Scald Rye Flour

80 Grams Dark Rye Flour - Organic & Stone Ground
200 ML Hot Water

For Dough
200 Grams Bread Flour
1¼ Teaspoon Instant Yeast
1 Tablespoon Heaped Caster Sugar
1 Teaspoon Salt
2 Tablespoons Butter
40 gm unsalted butter, softened at room temperature

Method
To Scald Rye Flour
Place the rye flour in a bowl and pour hot water over it. Mix it well so that no traces of dry flour is seen. Cover it with a cling film and refrigerate it overnight

For the  Tangzhong
Mix flour in water and milk well without any lumps. Cook over medium-low heat, stirring constantly with a wooden spoon, whisk or spatula to prevent burning and sticking while you cook along the way.

The mixture becomes thicker and thicker. Once you notice some “lines” appear in the mixture for every stir you make with the spoon. It’s done. Remove from heat.

Transfer into a clean bowl. Cover with a cling wrap sticking onto the surface of tangzhong to prevent from drying up. Let cool.

For Final Bread Dough
In the bowl of a food processor add the scalded rye flour and tangzhong paste run the food processor for a minute or two till its mixed well. Now add all the other dry ingredients mix to combine or until the ingredients come together and it forms dough ( I did not add any extra water because the rye flour had enough moisture). This is a sticky dough. Let it rest in the food processor covered for 15 minutes . After 15 minutes run the food processor again on for 3 minutes. Take the dough out on to a lightly floured work surface, add the butter, continue to knead using a bench scrapper to stretch and fold the dough till becomes smooth, elastic, for about to 8 to 10 minutes.

Place the dough into an oiled bowl cover with plastic wrap, and let it rest for 30 minutes. After 30 minutes deflate the dough and again with the bench scrapper fold the dough 4 -5 times. Again cover it, let is rise until doubled. 
On a floured surface, deflate and divide the dough into 3 equal parts and form into balls. Cover with plastic wrap and allow it rest for 15 minutes.
Take each piece and with the bench scrapper flatten the dough into rectangle . Fold the sides and roll it into roll. Place this in a oil baking pan. Like wise make the other two pieces of dough too. Cover with plastic wrap, and allow to rise to about ¾ of the height of the bread pan. 
Brush the loaf with the milk wash and bake in a preheated oven at 220°C for 30 - 35 minutes. 
Remove the loaf from the pan and cool on a wire rack. Let it cool completely. 
This bread is so soft. 
Slice it, makes a wonderful toast., slater it with butter and Enjoy
Labels: Breads, Bread Bakers, Rye Flour, Healthy, Breakfast

Today, the Bread Bakers, hosted by Karen's Kitchen Stories, are baking breads with rye.  Here are some of baked rye breads!
The Badge

The Blurb #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.

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