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.

EASY CHOCOLATE PUDDING

Radhika of Tickling Palates is hosting a fun event named BLOG HOP WEDNESDAYS.This week I am paired with Rajani  of My kitchen trials.I tried out this easy microwave chocolate pudding from her blog. You can find the original  recipe here.



Easy microwave chocolate pudding

Ingredients

1. Sugar-1/4 to 1/2 cup
2. Cocoa powder-1/3 cup
3. Cornflour-3 tbsp
4. Milk-2 cups
5. Vanilla essence-1tsp

Method

• Combine sugar.cocoa powder and cornflour together.
• Slowly add milk to the dry ingredients,whisking as you do so.
• Cook in microwave on high for 3 minutes.Stir well.
• Cook for another for 3 to 5 minutes or until it is thick and shiny,stirring well at one minute intervals.
• Add vanilla essence and mix well.
• Serve chilled.