METHI PARATHA

Radhika of Tickling Palates is hosting a fun event named BLOG HOP WEDNESDAYS.This week I am paired with Sumedha ofSumee's culinary bites.I made these delicious methi parathas from her blog. You can find the original  recipe here.

Ingredients

1. Fenugreek leaves/Methi leaves- 1 bunch
2. Whole wheat flour- 3 cups + extra for dusting
3. Chili powder- 2tsp
4. Turmeric powder-1/2 tsp
5. Cumin seeds- 1 tsp
6. Ajwain seeds/carom seeds-1 tsp
7. Garlic (crushed)- 2cloves
8. Oil- 1 tbsp
9. Salt to tasste
10. Water

Method

• Wash methi leaves, and chop it finely.
• Combine all the other ingredients with the methi leaves and knead well to form a soft dough by adding sufficient quantity of water.
• Cover and keep aside for 15 to 20 minutes.
• Make  lemon sized balls out of the dough and roll it gently to form a thin circle ,over a surface lightly dusted with flour.
• Heat a non stick pan and put the paratha on the hot pan and cook on medium heat  for about 15 seconds.
• Turn it over and cook on the other side for about 30 seconds.
• Flip it over again and gently press the paratha using the spatula or a clean kitchen towel for a few seconds.
• Serve with raitha and pickle or gravy of your choice.

GUAVA- STRAWBERRY SMOOTHIE

Ingredients

1. Guava- 3 nos 
2. Strawberry- 10 nos
3. Yogurt- 1 cup
4. Water- 1 cup (or as required)
5. Sugar to taste

Method

•  Place all the ingredients in a blender and process until smooth. 
• Pass this through a fine mesh sieve,extracting as much juice as possible. (discard the seeds)
• Serve immediately.

CHILLI TOFU

Ingredients

1. Tofu(firm)cubed-250 gms
2. Cornflour-1 1/2 tbsp
3. Ginger (julienne)-2 tsp
4. Garlic (chopped)- 1 tsp
5. Onion chopped finely- 1 no
6. Green chilies chopped- 1 no(or to taste)
7. Spring onion(chopped)-2 tbsp
8. Red chili powder-1/2 to 3/4  tsp
9. Soya sauce-2 tsp
10. Tomato sauce-1 to 1 1/2 tbsp
11. Pepper powder- to taste
12. Salt to taste
13. Water
14. Oil

Method

• Combine cornflour ,pepper powder and salt to taste with enough water to form a thick batter.
• Add the tofu cubes into this batter and mix carefully.
• Heat oil in a pan and shallow fry the tofu cubes, turning sides in between until it turns golden brown.(You can also deep fry the tofu cubes if you wish to do so)
• Drain this onto a kitchen towel and keep aside.
• Now heat oil in a pan , add ginger , garlic and green chilies and saute till raw smell leaves.
• Add chopped onion and spring onion.Saute till onion turns translucent.
• Add red chili powder and saute for a few seconds.
• Now add soya sauce and tomato sauce.Stir well.
• Add the fried tofu cubes and mix until combined.
• Switch off the heat ,garnish with chopped spring onions.

Enjoy!!

TANDOORI CHICKEN

Recipe source: Suja -Kitchen corner Try it
You can find the original recipe here

Ingredients

1. Chicken leg/thigh pieces-4 nos
2. Oil-4 tsp

First marinade

1. Kashmiri chili powder-3/4 tsp
2. Ginger garlic paste-1 1/2 tsp
3. Lime juice-1/2 tsp
4. Salt to taste  

Second marinade

1. Gram flour-3 tsp
2. Ajwain seeds/carom seeds-1 pinch
3. Cloves-3 nos
4. Cinnamon stick-1`" piece
5. Cardamom- 3 nos
6. Nutmeg- 1 pinch
7. Fennel seeds- 1/2 tsp
8. Kashmiri chili powder- 2tsp
9. Coriander powder-1/2 tsp
10. Mustard powder-3/4 tsp
11. Kasoori methi-1/3 tsp
12. Yogurt-1/2 to 3/4 cup

Method

• Combine all the ingredients for first marinade and keep aside.
• Make 3 to 4  deep slashes( to the bone ) on the chicken leg/thigh pieces and apply the first marinade and keep aside for 1/2 an hour.
• Meanwhile to prepare the second marinade ,heat 2 tsp oil in a pan,reduce the flame to low and add gram flour and  ajwain seeds.Roast for a minute or until it is fragrant.(Make sure you stir this continuously while roasting ,or else it might get burnt).Switch off the stove and allow it to cool.
• Dry roast cloves,cinnamon,cardamom and fennel seeds until fragrant and grind to form a fine powder.
• Combine the roasted gram flour and  masala powder with the rest of the ingredients for the second marinade.
• Apply this marinade on to the chicken pieces and refrigerate for at least 5 hours.
• Preheat oven to 450 deg F and place the chicken pieces on a greased baking tray.
• Bake for 10 minutes and turn over and bake for another 10 minutes.
• Now reduce the heat to 250 deg F  and bake for another 10 to 15 minutes.

Enjoy!!

BUTTER COOKIES

Radhika of Tickling Palates is hosting a fun event named BLOG HOP WEDNESDAYS.This week I am paired with Vidya  of Sweet Karam Kapi.I made this delicious butter cookies from her blog. You can find the original  recipe here.

Ingredients

1. All purpose flour-1 3/4 cups
2. Baking powder-1/2 tsp
3. Salt-1/2 tsp
4. Butter(unsalted)-3/4 cup
5. Sugar-2/3 cup
6. Egg- 1 large
7. Vanilla extract- 1tsp
8. Pineapple Jam/strawberry jam or Melted chocolate-1/3 cup

Method

• Preheat oven to 180 deg C,line a baking tray with parchment paper.
• Whisk all purpose flour,baking powder and salt together.Keep aside.
• In another bowl ,cream butter and sugar until light and fluffy,for about 5 minutes.
• Beat in vanilla extract and egg.
• Now add the dry ingredients,mixing just until combined.
• Refrigerate the dough for 1 hr.
• Shape the dough into 1"  balls and lightly press with your thumb and fill the indentation with 3/4 tsp jam.You can also use a cookie mould.(if using chocolate filling fill the indentations with melted milk chocolate only after the cookies are baked and cooled)
• Bake cookies until the edges turn golden,for about 15 minutes.
• Cool the cookies on the baking tray.

Note:You can find the recipe for homemade pineapple jam here

WHOLE WHEAT SPICED PUMPKIN MUFFINS

Recipe source:Cooks.com

Ingredients

1. Pumpkin puree-1 cup
2. Water-1/3 cup
3. Egg-2 nos
4. Vegetable oil-1/2 cup
5. Whole wheat flour -1 2/3 cups
6. Sugar- 1 1/4cup
7. Cinnamon powder-1/2 tsp
8. Nutmeg powder-1/2 tsp
9. Baking powder-1/4 tsp
10. Baking soda-1 tsp
11. Salt-1/2 tsp
12. Raisins-1/4  to 1/2 cup(optional)

Method

• Preheat oven to 180 deg C.Line the muffin tray with paper cups.
• In a large mixing bowl,combine pumpkin puree,water,oil and eggs.Beat together for a minute.
• In another bowl ,whisk together all the dry ingredients ie whole wheat flour,sugar,cinnamon,nutmeg,baking powder,baking soda and salt.
• Slowly stir in the pumpkin mixture and mix thoroughly until combined.
• Fold in the raisins.
• Spoon this batter into the muffin cups .
• Bake for 20 to 25 minutes or until a cake tester inserted into a muffin comes out clean.

ACHARI MURGH (CHICKEN CURRY WITH PICKLING SPICES)

Recipe source: ecurry  with slight variations
You can find the original recipe here

Ingredients

1. Chicken (cleaned and cut into medium sized pieces)-1.5 kg
2. Yogurt-1/2 cup
3. Onion( chopped finely)-5 nos
4. Ginger (minced)-1 tbsp
5. Garlic(minced)-1 tbsp
6. Tomato(grated)-4 nos
7. Coriander leaves(chopped)-1/4 cup
8. Turmeric powder- 1/2 tsp
9. Chili powder-3 to 4 tsp(or according to taste)
10. Salt to taste
11. Vegetable oil
12. Water

To roast and grind

1. Whole dry red chilies- 10 nos(or according to taste)
2. Fenugreek seeds-1/2 to 1 tsp(according to taste)
3. Nigella seeds/kalonji/kalo jeera-2 tsp
4. Mustard seeds-2 tsp
5. Cumin seeds- 1tsp
6. Cinnamon-2"stick
7. Fennel seeds-3tsp
8. Cloves- 4 to 5 nos

Method

• Marinate the chicken pieces with yogurt,1/4 tsp turmeric powder and salt.
• Dry roast all the ingredients "to roast and grind' separately .Cool and grind coarsely,Keep aside.
• Heat oil in a heavy bottomed pan add onion and saute till it turns light brown.Now add ginger and garlic and saute till done for about 5 minutes.
• Add the ground spice powder and saute for about 30 seconds.
• Add chicken pieces and cook over high flame till chicken is browned on all sides.
• Now add grated tomatoes,1/4 tsp turmeric powder,chili powder and salt to taste.Mix well.
• Cook over low heat until oil separates.
• Add  4 cups of water,bring to a boil ,then cover and cook till done.
• Uncover and cook till the desired consistency is achieved.
• Garnish with chopped cilantro.