Rasmalai

This is my all time favorite Indian dish.

Ingredients:

Whole Milk - 8 Cups
Lemon Juice - 2 Tbsp
Water - 5 Cups ( in a pressure cooker)
Sugar - 1 Cup
Saffron - 1 Pinch
Cardamom Powder - 1/4 Tsp
Pistachios (roughly chopped) - 2 Tbsp
Almonds (roughly chopped) - 2 Tbsp
Sugar (for ras to taste) - As required

Cook Time - 2 hrs


Procedure :

• Initially we need to divide the milk into two equal portions, 4 cups boiling in one pot and we have another 4 cups boiling in the non-stick pot.
• In a mortar n pestle add 1/8th spoon of sugar and a pinch of saffron and grind it. Saffron if you grind it, it will mixes a little better.
• Add this mixer to the milk that is in the non-stick pan for which we are using this for the Ras.
• Keep sure to stir both of these because the moment you look away, the milk is going to boil over.
• When the 4 cups milk for paneer is boiling, go a head and put in the lemon juice to the milk.
• Immediately when the milk is separating, you can see the greenish liquid and when that happens, its ready so that we can switch off the stove and immediately drain this out into a cloth. I have used a kerchief for this purpose.
  
• Be  careful while doing this as it is very hot.
• Pour some cold water over this just to cool it down very fast.
• Make sure that all the water comes down and let it sit for about 30 mins hang it aside u can also squeeze it for the water to come out.
• After half n hour, go a head and open up the paneer and put it in the food processor so that  to make paneer so smooth so that you wont get cracks when you cook them in pressure cooker.
• You can knead it by hand if you don't have a food processor but it takes a long time by kneading with hand.
• In the middle be sure to keep stirring the milk for Ras.
• Now take the pressure cooker add 5 C of water and 1 C of sugar in the cooker and stir it and switchon the stove in low flame
• Now take out the paneer and make some 12 small balls and press it in.
• Go a head and put the balls in sugar water and close the lid of the pressure cooker and turn up the heat wait till u get one whistle.
• Switch off the stove and set the timer for 5 mins.
• After 5 mins pour some cold water on the pressure cooker lid so that all the pressure comes out from the cooker and is easy to open the lid.
• In the Ras milk put the desired amount of sugar as u like and add cardamom powder and switch off the stove.
• Add  some pistachios and almonds in the ras and keep a little aside for garnishing.
• Take out the ramalais from cooker with lil amount of sugar water as well.
  
• Let them cool down for some time so that u can handle with you hand.
• Now squeeze out the syrup from the rasmalai balls not fully and keep them in a bowl as shown .
  
• Now add the ras to the malai balls and Sprinkle the nuts on the top for garnishing.
• Keep them in refrigerator  this is because, rasmalai tastes best when they are ice and chilled.

Serves for 4 to 6 mems.

Tandoori Marinade Paste/ Tandoori Masala

Ingredients :

Cayenne Pepper / Red chili powder - 3 Tbsp
Ginger-Garlic paste - 4 Tbsp
Tamarind paste - 2 Tbsp
Cumin Powder - 2 Tsp
Coriander powder - 2 Tsp
Garam Masala Powder -2 Tsp
Citric Acid - 2 Tbsp
White vinegar - 1 Tbsp
Salt - 1 Tsp (or as required)
Water - little or as required for a nice paste
Red food color - 2 pinch( if needed)

Storage Time - 2 to 3 weeks
Prep Time - 10 mins

Procedure :

Mix all the above said ingredients in a mixing bowl without adding water to it.
Now depending on the consistency of the paste add a little amount of water to the paste if required.
Keep the mixture in a tight closed container and store it in refrigerator for further use for upto 2 to 3 weeks.
This paste can be used for upto 12 to 15 pieces of chicken legs.

Andhra Spicy Chicken Curry/ Kodi kura

This is one of my all time favorite dish. I would love to cook this recipe often and every one from my family and friends enjoy while eating. This dish taste's yummy when it is more spicy :) have a look.

Ingredients:

Chicken - 1 Kg (washed and cut into medium sized pieces)
Ginger-Garlic paste -2 Tbsp (1 Tbsp for marination and 1 Tbsp for curry)
Red Chili Powder - 2 Tbsp (1 Tbsp for marination and 1 Tbsp for curry)

Olive oil - 5-6 Tbsp

Garam Masala - 1 Tsp

onions finely chopped -2( big)

tomato finely chopped- 2(big)

Coriander powder - 1 Tbsp

cinnamon(1") - 1

cloves - 3

Cardamom - 1

Turmeric - 1/2 Tsp (1/4 tsp for marination and 1/4 tsp for curry)

Curry leaves -6

Coconut Powder (fresh or dried) - 2 Tbsp

Salt - 1 tsp (as required)

Coriander leaves for garnish

For Garam Masala Ingredients :

cinnamon (1")- 2

curry leaves- 15 to 20

Cloves - 5

Dry roast and make a fine powder

For Marination:

Chicken

Ginger - garlic paste -1 Tbsp

curd-3 Tbsp

red chili powder - 1 tsp

turmeric powder - ¼ tsp 

salt to taste

Mix them all in a mixing bowl and keep it in refrigerator for 1 to 2 hrs.

Procedure :

• In a cooking pan, when the oil gets heated, add cinnamon,cloves, cardamom and saute them. 
• Add ginger-garlic paste to the oil and saute it till golden brown color.
• Now add finely chopped onions and saute them till the raw smell goes away from the onions.
• When the onions get fried add tomatoes and let them cook for 2 to 3 mins or till the oil gets separated from the tomatoes in the pan.
• Now add turmeric powder, curry leaves and fry it for 30 seconds.
• Now, take the marination bowl and add the marinated chicken to the pan and cook it for 2 to 3 mins on high flame.
• Add the required amount of salt to the curry.
• Reduce the heat to medium flame and place a lid on the pan and cook it for another 4 to 5 mins.
• When the chicken gets cooked nicely, add coriander powder, garam masala, coconut powder and mix it well.
• Add a cup of water if required for more gravy consistency.
• Cook till the chicken pieces  looks soft and oil gets seperated from the curry and till you get your desired  gravy consistency.
• Finally garnish with fresh coriander leaves.

Enjoy this with white rice, chapathi, biryani,roti or anything you want. Its a nice combo with any food.

Chicken Drumstick Tandoori

Ingredients:

Chicken legs or thighs - 4
Tandoori Marinade Paste - 8 Tbsp

Yogurt -6 Tbsp
Lime Juice -1 Tbsp
Olive Oil - 1 Tbsp
Ziploc / Plastic Storage Bag -1

Prep Time - 10 mins
Cook Time - 40 mins
Total Time - 50 mins

Procedure:

• Place the tandoori marinade paste,yogurt,lime juice in the ziploc storage bag and mix well till the ingredients get mixed.
• Now place the chicken legs in the ziploc bag and seal  the bag and rub the chicken entirely with the mixture as shown the image.
  
• Place the bag into the refrigerator and the allow it to marinate for a minimum of 4 to 24 hours.
• After completion of the required marination time, preheat the oven at 425F for atleast 10 mins before starting to bake. 
• Remove the chicken from the marinade and place them on a grill or  on a baking sheet and bake it at 425F for 40 mins or until cooked thoroughly.
• Turn the chicken pieces for every 20 mins for better cooked.
• Remove the chicken pieces from oven and place them on a serving plate and garnish with onions, coriander leaves.

Serve the tandoori chicken hot with pudina chutney or have it like the way it is.

Yesterday i made tandoori chicken and i am posting it now. :) :)

Note:
For preparing the marinade paste u can visit Tandoori Marinade Paste/ Tandoori Masala in my blog posting.

Butter Cookies/Venna Biscuits

This is one of my favorite cookies in my childhood. My mom used to prepare this for us for atleast once in every 2 weeks :) As we grownup n settled in different places, we don't have much time to go back to our home town an had a chance to eat mom made biscuits ;)

So this time i tried by my own with my mom's help. So, the output came nice but the taste is not same as my mom made. Anyways i am posting the recipe for this in the blog.. Have a try ;) .

Ingredients :

All purpose flour / Maida - 1 cup
Powdered Sugar - 3/4 cup
Cardamom powder - 1/2 tspn
Ghee / Butter - 1/2 cup
Baking Powder - 2 pinches
Cashews - 12

Cook Time - 20 mins
Prep Time - 20 mins
Total Time - 40 mins

Procedure :

• Take a mixing bowl, add maida, sugar, cardamom powder, baking powder and mix well by adding ghee.
• Make small size ball n tap on the ball to get a round shaped biscuits and press cashews on each biscuit.
• Take the oven safe plate and place the biscuits by applying a drop butter to the plate.
• Bake them in oven at 375F for 15 to 20 mins.
• After 20 mins switchoff the oven and keep them inside for some time (here you can see that the biscuits are slightly cracked n the base will be in golden brown) and serve as evening snack :)

The dough makes 10 to 12 biscuits.

Andhra Chicken Pickle/Chicken Pachadi

I have been offered by one of my friend to taste the chicken pickle for the first time.It tastes yummy and i decided to get the recipe from his mother ;) and tried for the first time at home. It came out very well. And here i'm posting the first recipe in my blog :) :)

Cook Time- 40 mins
Prep Time- 10 mins
Total time- 50 mins

Ingredients:

Chicken- 1 kg(with bones)
Oil- 1/2 kg
Ginger- Garlic paste- 100gms/7 to 8 tbspns
Red chilli powder- 100gm
Coriander powder- 1Tbspn
Jeera powder - 1/2 tb sp
Cinnamon Stick-2 (2inches)
Cloves- 4,
Elachi-2,
Biryani leaf-1,
Star anise-1,
Curry leaves-as required,
Red chilli-2
Lemon- upto 18tbspns/5 lemons

Procedure:

• First cut the chicken into small pieces.
• Fry the pieces in 1/2 kg oil till golden brown color in a pan in medium flame andkeep them aside.
• Now fry the ginger garlic paste in the same pan and add all the spices,red chilli,curry leaves to it.
• When the paste becomes brown color add red chilli powder,salt, coriander powder,jeera powder and finally chicken pieces in the mix.
• When the mixture becomes cool add the lemon squeeze...

Storage Life - 2 months( Store in refrigerator) 

Njoy ur chicken pickle with hot rice or chapathi. I luv it with chapathi than rice :) ;)