Badaami Tangri

Ingredients:
8 drumsticks (chicken legs) / 3 breasts of chicken cut into 2" pieces

1ST MARINADE
2-3 tbsp lemon juice
1/2 tsp salt, or to taste
1/2 tsp red chilli powder

2ND MARINADE
3/4 cup thick curd- hand for 15 minutes
1/2 thick cream
2 tbsp almonds- blanched (soaked in hot water and peeled) and ground to a paste
2 tsp kasoori methi (dry fenugreek leaves)
1 tbsp corn flour
2 tbsps ginger-garlic paste
3/4 tsp salt
2 tbsp chopped coriander

BASTING ( POURING ON THE TANGRI)
3 tbsp melted butter mixed with 1 tsp white pepper and 2 tsp kasoori methi

Method:

• Wash and pat dry the chicken pieces. Make 2 incisions (not too deep cuts) on each drumstick.
• Marinate the pieces with the first marinade- salt, red chilli and lemon juice for 1/2 hour.
  Mix curd, cream, almond paste, kasoori methi, corn flour, ginger- garlic paste, salt and coriander in a bowl.
• Pickup the chicken pieces discarding the lemon juice. Marinate the chicken pieces in the curd mixture for 2-3 hours or even more, but refrigerate while being marinated. You may marinate the chicken overnight too.
• Heat an electric oven at 180C or a gas tandoor on gas at moderate flame for 10 minutes. Grill the marinated chicken pieces on a greased wire grill.
• Melt some butter and mix some white pepper and kasoori methi in it. Turn the chicken once in between and baste (pour) with this melted butter to flavour the chicken. Grill till tender for about 15-20 minutes.
• Serve hot sprinkled with some chaat masala and lemon juice.
• Serve with Poodina chutney.

This Recipe is taken from Nitha Mehta's Tandoori Cooking in the Oven

I am sending this Badaami Tangri to Lets go nuts-Almonds event hosted by JZ of Tasty Treats.

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Dried Cherry Buns

Ingredients:

250mi/8 fl oz/ 1 cup natural (plain) yogurt
175g/6 oz/3/4 cup dries cherries ( I don't have cherries at hand , so I used the left over soaked fruits from my Rich Fruit Christmas Cake)
115g/4 oz/ 1/2 cup butter, at room temperature
175g/ 6 oz/ 3/4 caster(super fine) sugar
2 eggs, at room temperature
5ml/ 1tsp vanilla extract
200gm/ 7 oz/ 1 3/4 cups plain ( all purpose) flour
10ml/ 2 tsp bicarbonate of soda (baking soda)
1.5 ml/ 1/4 tsp salt

Method:

• In a mixing bowl, combine the yogurt and cherries. Cover and leave to stand for 30 minutes. Preheat oven to 180 degree C/ 350 degree F/ Gas 4. Grease 16 bun-tray cups or use paper cases.
• With an electric mixture, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and the cherry mixture and stir to blend. Set aside.
• In another bowl, sift together the flour, baking powder, bicarbonate of soda and salt. Fold in to cherry mixture in three batches.
• Fill the prepared cups two- thirds full. For even baking half fill any empty cups with water. Bake until the tops spring back when touched lightly. About 20 minutes. Transfer to a wire rack to cool completely.

Recipe Source:
Children's Party Cakes & Cookies by Martha Day

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Poodina / Mint Chutney

This chutney goes very well with grilled Indian platters.

Ingredients:
1/2 cup Poodina Leaves (Mint Leaves) (1/2 bunch)
1 cup Hara Dhania (Coriander), chopped along with the stem
2 Green Chillies, chopped
1 Onion, Chopped
1 1/2 tsp Amchoor (Dry Mango Powder)
1 1/2 tsp Sugar
1/2 tsp Salt

Method:

• Wash coriander and mint leaves.
• Grind all ingredients with just enough water to get the right chutney consistency.

This goes to Chutney / Dip Mania at Mane Adige

Recently JZ of Tasty Treats conducted Santa's Holiday Challenge Event and I got 3rd place for my Lemon Meringue Pie. This was my first ever win in the blogsphere. My heartfelt thanks to all those who voted for me.

It is very common for us to get to see a lot of snow photos and now it’s my turn to show you what we have today in Kuwait:)

Yes it is a Sand Storm and it looks like this at 1pm local time!!! My entire flat is covered with dust. My God please help me clean up this mess :(

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Celebrating 1 year of blogging with Chocolate Peanut Butter Truffles

It has been a year since I started blogging and this is my 50th post. I was fascinated seeing my long lost friend's blog with the beautiful write ups and pictures and with help and directions from her I also started blogging for fun….and at that point I never thought I would come so far and that my new found hobby would replace my all time favorite hobby of embroidery….now I am proud to be a part of this community and it has been a great year learning about various cuisines, making some good friends and also adding to the variety of food on my dinner table.….

Let me Thank each and every visitor who visited my humble blog and also to all of you who encouraged me by dropping a line in my comment box….your comments make my day…and also a big thank you to my dear hubby for supporting me and also waiting patiently with our 4year old son while I finished the photo shoot of my latest experiment :)..I must say there were times when they dug in while I was searching for my camera :( but it was fun….





These truffles I tried from Kraft Foods and you can see the original recipe here.

Chocolate Peanut Butter Truffles

Ingredients:

1 pkg. (8 squares) / 224gms Semi-Sweet Chocolate
1/2 cup peanut butter
1 tub (8 oz.) COOL WHIP or COOL WHIP Extra Creamy Whipped Topping, thawed
1/4 cup powdered sugar

Method:

• Microwave chocolate in large microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
• Stir in peanut butter until well blended. Cool to room temperature. Gently stir in whipped topping. Refrigerate 1 hour.
• Scoop peanut butter mixture with melon baller or teaspoon, then shape into 1-inch balls. Roll in sugar. Store in tightly covered container in refrigerator.

Also let me take this opportunity to wish my dear friend on her birthday who inspired me to blog….....

Happy Birthday Bharathy!!!

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Pachadi

Ingredients:
Curd- 1 to 1 1/2 Cups
Onion -1 medium
Green chillies-2 nos
Ginger-1" piece
Garlic-2clove
Curry leaves- few
Mustard seeds-1/2 tsp
Grated coconut-1/2 cup
Cumin seeds / Jeerakom – 1/4 tspSalt to taste.

Method:

• Chop onion, green chillies, ginger, 1 clove garlic and few curry leaves.
• Grind together grated coconut, cumin seeds and 1 clove garlic to a smooth paste and keep aside.
• Crush 1/4 tsp mustard seeds separately.
• Heat 1 tbsp oil in a pan and add 1/4 tsp whole mustard seeds and allow to splutter. Add grated onion, green chilly, garlic, ginger and curry leaves and sauté well till it changes its colour to pink.
• Add ground coconut mixture along with 1/4 cup water, crushed mustard seeds and salt to taste. Allow the mixture to boil and cook covered for 3 minutes.
• Turn off the heat and add beaten curd to this mixture and mix well.
• Serve with boiled rice.

This goes to Chutney / Dip Mania at Mane Adige

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Eggplant Szechwan Style

Ingredients:
500 gm Eggplant
Oil for deep frying
1 tbsp Garlic chopped
1/2 tbsp Ginger chopped
1 tsp Celery chopped
1 Green Chilly sliced
1 tbsp Chilly paste
2 tbsp Soya Sauce
1/2 tbsp Vinegar
Salt to taste
1/4 tsp Ajinomoto (optional)
1/4 cup stock
1/2 tbsp roasted sesame powder (optional)
1/4 cup Spring Onions chopped

Method:

• Cut eggplant into thumb size pieces. Wash and marinate with 1/2 tbsp salt for 1/2 an hour and then squeeze out the water.
• Heat oil and deep fry the eggplant pieces until soft. Drain. Remove oil. (for a healthier version of this dish I usually omit deep frying part and stir fry eggplant in a non-stick pan with very little amount of oil).
• Heat 1 tbsp oil in a non-stick pan and stir fry the garlic, ginger, green chilly, celery and then the chilly paste. Stir for a few seconds and then add soya sauce, salt, ajinomoto and stock. Bring to a boil and add the eggplant. Cook until sauce has dried. Add vinegar and sesame powder, stir until heated through. Sprinkle spring onion and mix. Serve hot.

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Tabbouleh / Cracked Wheat & Herb Salad

Ingredients:

1 bunch Parsley, finely chopped (stems discarded)

1 Small Onion, finely chopped

1 medium Tomato, finely chopped, seeded

1/2 teaspoons Salt

1/4 teaspoon Black Pepper powder

Juice of 1 lemon

25gm fine Bulgur (Cracked Wheat)

60ml boiling water

1 tsp mint, finely chopped

1 tsp Olive Oil

Method:

• Place cracked wheat in a bowl, add boiling water and set aside to soak for 15 minutes.
• Place chopped parsley, mint, onion and tomato in a large bowl then add the salt and pepper.
• Mix all the ingredients thoroughly.
• Drain the cracked wheat, squeeze out excess water and add to the bowl and combine. Finally add lemon juice, olive oil and mix all ingredients.
• Serve chilled or at room temperature.
  

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Merry Christmas!!!!

"May the spirit of Christmas bring you peace,

The gladness of Christmas give you hope,

The warmth of Christmas grant you love".

"WISH YOU ALL A MERRY CHRISTMAS"

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Rich Fruit Christmas Cake Recipe

Christmas is a time when you get homesick - even when you're home. ~Carol Nelson
My mom used to make this cake at Christmas and I always looked forward to it!!! I follow her tradition and every year it comes out well…..but its more than just that special taste…..I miss that special experience of baking with my mom….miss those days when we used to sit together and chop all the fruits and nuts…..keeping awake the whole night to bake batches of cakes as unexpected and intermittent power cuts makes it difficult to bake during the day in Kerala ..…then comes my brothers job of distributing it to our neighbors and relatives….miss those childhood days spent at home….to recreate that spirit of Christmas , this year also I made fruit cake here at home and I dedicate my mom's best Christmas Fruit Cake recipe to all my fellow bloggers..…

Ingredients:
All purpose flour-250gm
Powdered Sugar-250 gm
Eggs-6nos
Butter-250gm
Mixed Dry Fruits-875gms (I use dates, raisins, currents, cherries, mixed fruits, orange peels, apricot, prunes etc)
Cashew nuts- 50gm
Caramel syrup- 1/2 cup
Rum/ Brandy- 1/2cup - 3/4cup
Baking powder- 1/2 tsp
Baking Soda-1/4 tsp
salt- 1/4 tsp
Cinnamon powder-1/4 tsp
Clove powder-1/4 tsp
Nutmeg powder-1/4 tsp
Vanilla essence-1tsp


Method:

• Chop all dry fruits and cashew nuts finely and soak them in Rum/Brandy for minimum one week. (I recommend soaking the fruits months or a year in advance, the more the tastier).
• Heat 8 tbsp sugar in a heavy bottom pan stirring continuously. When it becomes dark brown add 1cup hot water, boil until it becomes 1/2 cup, keep aside to cool completely.
• Pre heat oven to 160C/320F. Prepare the cake pans by lining the inside with two layers of greaseproof paper.
• Sieve together flour, baking power, baking soda, salt, cinnamon, clove and nutmeg power and keep aside.
• Cream butter and powdered sugar; add egg, one by one and beat well till light and fluffy.
• Add vanilla essence and caramel syrup and beat well.
• Add flour slowly alternating with prepared fruits to the cream mixture. Gently fold the mixture with a wooden or rubber spatula after each addition, folding in until fruits are evenly distributed.
• Spoon the batter in to prepared pans, smoothing the top with the back of a spoon. Bake in a 160 degree Celsius oven for about 1 1/2 to 2 hours.
• Test cake after1 1/ 2 hours; if cooked it should be evenly risen and beginning to shrink from the sides of the tin. When gently pressed with the fingers it should spring back. If not cooked, return to the oven and test again at 30 minute intervals, or bake till a wooden skewer inserted in centers comes out clean.
• Cool in pan on wire racks 10 minutes. Remove from pans. Cool completely on wire racks.
• Prick holes in the top of cake with a skewer then sprinkle a teaspoon or two of Rum/brandy over cake, let it sink in for a few minutes then wrap well in aluminum foil for storage. Every two weeks, drizzle another teaspoon or two of Rum/brandy over the cake. Aim to keep it nicely moist but *not* soggy!

• Make cake two months in advance or at least one week ahead.

Enjoy your Christmas Cake with home made wine!!!!

I am sending this to:
Happy Cook of My Kitchen Treasure's Home Made Christmas Gifts
Purva Daawat's Christmas Feast Event
JZ of Tasty treats Santa's Holiday Challenge Event
Vandana's Baking for Beginners Event

Other Christmas specials:

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Dates Wine / Khajoor Wine Recipe

My mom and my aunt were the best wine makers in our family....and I too have inherited some of their talent ....so far I have experimented with a large variety of wines from different fruits and vegetables.....and most of the experiments were a success .....so here I am sharing with you one such success to celebrate the Christmas season.....Christmas celebrations are simply not complete without Fruit cake and wine....Enjoy this Christmas with Dates Wine!!!!!


Ingredients:
Dates-2 kg
White Grape Juice-250 Grams
Citric Acid-25 Grams
Sugar-1 kg
Water, boiled and cooled-4 liters
Yeast-1 table spoon

Method:

• Sterilize all equipment before use.
• Chop then boil the dates gently for 1/2 hour with 2 litres of water.
• When cool, strain in a bharani/ bottle and add in the grape juice concentrate. Add the citric acid, yeast and top up the water to around 4.5 liters with cool water. Keep the bottle air tight.
• Wait until fermentation is compete, for 21 days. Stir this mixture every day with a wooden spoon. Strain this mixture using a cheese cloth or muslin cloth, into a clean dry vessel on 21st day and leave to clear.
• Rack into clean bottles when completely clear and stable. Store for up to 2 years.
  
  

I am sending this to:

Happy Cook of My Kitchen Treasure's Home Made Christmas Gifts

Purva Daawat's Christmas Feast Event

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