Category Archives: Video Recipe

Tandoori Chicken

Ingredients:

1 Chicken ( cut into eight parts) or a mixture of chicken parts (breast, drumsticks)

Remove the skin and make cuts/slits (2 or 3) on the pieces

Marinade:

1 Cup Yoghurt

2 tblspoon ginger garlic paste

1.5 tblspoon Olive oil

2 tblspoon Red Chilli Paste (see my recipe for Red Chilli Paste)

3 tblspoon Tandoori Masala Powder (see my recipe)

1 tsp salt

Mix the above and apply to chicken. Make sure to insert the marinade into the cuts/slits. Cover and keep the marinated chicken in the refrigerator overnight or at least eight hours.

Remove from refrigerator, mix the chicken well and place the chicken on a tray. Apply a little oil on the chicken pieces or spray with Canola or any other vegetable oil. Preheat the oven at 250 degrees fan bake and bake for 25 minutes. Remove, apply the remaining marinade to the chicken, turn over and bake for 10 minutes.

Cut an onion into rings, add a little of the marinade to the rings. Place the onions rings on a tray and place in oven and bake it along with the chicken, when you turn over the chicken.

Remove the chicken and the onions. Keep onions aside for Garnish.

Change the oven setting from Fan Bake to Fan Grill. Apply little oil to the chicken and place the chicken under the grill for 5 to 7 minutes. Check and see that it does not burn. Remove and turn over the chicken and place it back under the grill for another 5 minutes.

Remove- Tandoori chicken is ready.

Serve with baked onions rings, lemon/lime wedges or pieces, coriander leaves. You can serve with mint chutney or tamarind chutney.

 

Advertisements

Schezwan Sauce

 

Ingredients:

6 Tablespoons of Red Chilli Paste ( see my recipe for Red Chilli Paste)

5 tablespoons Sesame Oil

12 cloves finely chopped garlic

1 small piece (1 inch) finely chopped ginger

1 small onion, finely chopped

2 tablespoons finely chopped celery

1 cup water

1 tsp pepper powder

2 to 3 tablespoon brown sugar

1 tblsp Soy Sauce

1 tblsp vinegar

1 tsp salt

Method:

Heat Sesame Oil in a pan and when hot add the ginger and garlic. Saute for a minute and add the chopped onion. Saute till the Onions turn translucent. Now add the Red Chilli Paste and mix well, fry for a minute. Add water and the rest of the ingredients. Cook for five minutes. Check for salt, vinegar and sugar. The taste should be spicy, sweet and tangy.

When cool, store in sealed container in refrigerator. Good accompaniment for Fried Rice, Chicken Lollipop etc.

Marathi Chicken

Marathi Chicken

Ingredients:

1 Big Chicken (1.5 kgs) – cut into medium pieces, wash and marinate with 1 tsp salt, 1 tsp Turmeric Powder and ½ tsp Pepper Powder. Keep overnight or 6 hours.

15 Red Chillies

1 Pod Garlic

2 inch piece Ginger

2 Heaped Tsp Cummin Seeds

1 Tsp Pepper

1 Heaped Tsp Kuskus

3 med pieces Cinnamon

10 cloves

Soak the above in half cup of vinegar overnight or 6 hours.

Grind the above mixture with 2 onions, a tsp of turmeric powderand 3 big tomatoes. Retain the masala water.

Other ingredients:

3 Onions sliced

1 chopped tomato

4 green chillies (split into two)

A handful of raisins

Half cup tomato Ketchup

A bunch of coriander leaves (chopped)

Salt to taste

Method:

Heat some oil in a vessel and saute the chicken pieces for sometime to remove the rawness. Remove and keep aside the chicken pieces.

Add more oil if required, a couple of tablespoons. Fry the sliced onions. Do not brown them. Add the ground masala and fry for about half hour. Add the masala water and more water if required. Add the chopped tomato and fry till you have a thick gravy. Add the chicken pieces and also the raisins and green chillies. Add a cup of water and allow the chicken to cook till done. Add 1 to 1.5 tsp salt as required.

Add tomato ketchup and coriander leaves and remove from stove. Serve hot

Beetroot Halwa

Beetroot HalwaBeetroot Halwa

https://www.youtube.com/edit?o=U&video_id=kPrxSSKdTAo

Ingredients:

2 Kilos of Beetroot Pulp (after extracting for wine) or 2.5 Kgs of Beetroot (cut, peeled and grated).

650 gms of Sugar

2 Cups of Milk

8 spoons of Ghee or clarified Butter

Few almonds (cut into thin slices)

Few Cashewnuts

Cardamom Powder

Method:

In a deep pan, add 2 spoons ghee and fry the cashew nuts lightly and remove. Then repeat the process with Almonds. Add the Beetroot pulp or grated beetroot. Add 2 more spoons ghee and cook till the rawness of the beetroot goes. Already boiled beetroot for wine will progress to next stage faster. When the beetroot has lost its rawness add the milk and on slow fire allow to cook. Keep stirring so it does not stick to bottom. After the milk has evaporated and beetroot has become soft add sugar and mix. The sugar will dissolve and you will get some more liquid. Add 4 spoons of ghee and cardamom powder and mix and fry well till the mixture comes together. Add the fried cashew nuts and almonds. Mix and remove.

I

Beetroot Wine

Beetroot Wine Bottle (1)

https://www.youtube.com/edit?o=U&video_id=ZkH4shyt2bg

Ingredients:

3.5 kilos of Beetroot

2.75 Kilos of White Sugar

9 litres of Water

25 gms Active Yeast

Earthern Jar or Plastic Bucket with airtight lid (20 litres capacity)

2 Lemons (peel or grate the skin), Juice of lemon

25 gms of ginger (sliced fine), 16 cloves

Muslin cloth or thin cotton cloth for straining the wine.

Method:

Cut the top and bottom part of the beetroot. Wash and peel the beetroots. Grate the beetroots using a hand grater or electric grater. In a big vessel (can use two vessels), add the grated beetroot, ginger, lemon peel, water and boil. Simmer and cook till the beetroot is cooked (becomes light in colour).

Strain through Muslin or thin cotton cloth. Add sugar, lime juice and cloves. Stir and allow to cool. Reserve the pulp to make beetroot halwa. Transfer the beetroot Juice/Water mixture to the Jar or Plastic Bucket. Add the yeast (in a small bowl of luke warm water, add the yeast and a spoon of sugar, when it rises add). Stir well and then close the lid. Close with airtight lid and keep for 21 days. The quantity should not be more than 75% of the container.

After 2 days open, strain and keep for another 20 days. After 20 days, strain the mixture and then bottle it. Leave a gap of 2 inches from the cap of the bottle, to allow for any further fermentation process. If you want you can pour the beetroot wine back into the jar or plastic container for another week, before you bottle it.

Enjoy. You should get around 9 to 10 bottles of Beetroot Wine.

Grape Wine

Grape Wine

https://www.youtube.com/edit?o=U&video_id=0uBnJ9DV3sQ

Ingredients:

4 kilos of Red/Black/Purple Grapes (with seeds or seedless)

4.5 Kilos of White Sugar

12 litres of boiled and cooled water

2 tsps Active Yeast

Luke warm to wash grapes

Earthern Jar or Plastic Bucket with airtight lid (20 litres capacity)

2 Handfuls of whole wheat

Muslin cloth or thin cotton cloth for straining the wine.

Method:

Wash the grapes (in luke warm water) and separate them from bunches. Squeeze the grapes directly into the jar or plastic bucket using your hand or using a lime squeezer. The skin of the grapes give the colour to the wine. If you want white wine remove the skin from the must (grape juice including skin and seeds). After all the grapes are squeezed add 12 litres of water and 3 kilos of sugar. Mix well using your hand. Add yeast (mix in slightly warm water and little sugar, when it rises add). Mix well. Add wheat. Close with airtight lid and keep for 21 days. The quantity should not be more than 75% of the container.

After 10 days open and add rest of sugar, stir and keep for another 14 days. After 14 days, strain the grapes and then bottle it. Leave a gap of 2 inches from the cap of the bottle, to allow for any further fermentation process. If you want you can pour the grape wine back into the jar or plastic container for another week, before you bottle it.

Enjoy. You should get around 15 to 18 litres.

Grape Wine

Rice Flour Puttu

Rice Flour Puttu

Ingredients:

1 Cup Rice Flour ( Lightly Roasted)

Half Scraped Coconut

½ tsp salt

Water

Puttu Steamer

Bananas, Sugar, Ghee

Method:

Mix the Rice flour and salt in a tray. Sprinkle boiled water over it and then using your fingers mix the flour. Keep adding more water till you get a sandy texture of the flour. It should be moist.

Now pour some water in the bottom portion of the puttu steamer and bring to boil. In the top portion drop in some scraped coconut (half a inch) and then the puttu mixture (about two inches) and then repeat the process. At the top you add the scraped coconut. Close the lid and place on top of the bottom portion of steamer.

After about 4 to 5 minutes you will see the steam coming through the perforations on the lid. After a minute take off the stove. Open and with the handle of a spoon or ladle, push through the puttu from the bottom out through the top onto a plate.

How to eat:

Puttu can be had for breakfast, lunch or dinner. It is a South Indian preparation. I have it for breakfast in the following manner:

Sprinkle a spoon of sugar on top of the puttu. 1 tsp ghee and add a cut up banana. Mix them all together by mash them up. Then eat it.