MURGH MALAI TIKKA [in oven]

A popular Indian classic, commonly known as Murg Malai Tikka/ Kebab. Before I begin with the recipe, let's talk about Murgh Malai Tikka. "MURGH" means cubed pieces of chicken, "MALAI" means cream and "TIKKA" means pieces of meat marinated in a spicy mix. So Murgh Malai Tikka is simply small pieces of chicken cooked in a cream and yogurt-based marinade and grilled to perfection.  A chicken malai tikka recipe for soft, juicy kebabs on skewers that will simply melt in your mouth. Serve it with naan, chapati, roti or as a starter to your parties and get together. Perfect for an outdoor barbecue or luncheon. You can make different wraps with them and you can never go wrong with these simple yet tasty kebabs. I am damn sure that these kebabs will make your appetite satisfy. 

INGREDIENTS:

500 gms Boneless Chicken, cut into bite size cubes

1 Onion, cut into bite size cubes

1 teaspoon Kasoori Methi

For Marination:

1 Cup Hung Curd

3 tablespoon Cream Cheese [optional]

1 tablespoon Cream

1 tablespoon Ginger-Garlic Paste

3 tablespoon Mint + Coriander Chutney

1 tablespoon Lemon Juice

1 teaspoon Green Chilli Paste [optional]

1 teaspoon Cornflour

1 Teaspoon Cumin Powder

1 teaspoon Red Chilli Powder

Salt as needed

2 tablespoon Vegetable Oil

METHOD:

STEP 1 – Clean and cut the chicken in small bite-size pieces.

STEP 2 - In mixer pot, add green chillies, mint and coriander leaves and make a fine paste.

STEP 2 – Combine all the ingredients for marination with the green paste in a mixing bowl. Whisk to form a smooth paste.

STEP 3 – Add chicken pieces, onions cubes and mix well to coat everything nicely.

 

Add lemon juice and give a nice mix.

STEP 4 – Cover with cling wrap or a lid and keep covered in the fridge for minimum 30 minutes. If you have time, it’s better to keep it overnight.

STEP 5 – Pre-heat the oven at 400 degrees F/ 180 degree C for 10 minutes.

STEP 6 - Remove from fridge 45 minutes-1 hour before baking.

STEP 6 – Line the skewers in a baking tray and lightly spray some oil over the skewers.

STEP 7 – Arrange the marinated chicken pieces on the skewers.

STEP 8 – Bake for 10 minutes at 180 degrees C and then turn the side.

STEP 9 – Lightly spray the side up with oil and bake from the other side for about 8-10 minutes. 

STEP 10 – Remove and immediately transfer on a serving plate and serve hot.

Serve hot with your favourite chutney/dip and enjoy.

NOTES: *Time may vary depending on the brand of the oven.

HOMEMADE BADAM MILK MIX POWDER

Badam Milk Mix Powder can be prepared at home and stored for days. Indian Almond Milk is a delicious and healthy energizing drink for growing kids. It has many medicinal properties and nutritional benefits. I will also share how to prepare badam milk using this homemade badam milk mix powder. Almonds are loaded with nutrients like Vitamin E, Iron, Calcium, Magnesium, Zinc, Copper and other beneficial compounds. Almonds also helps to improve skin complexion, regulates blood pressure, maintains good cholesterol level and boots immune power. I prepared this my for daughter who lives in a hostel for her education and doesn't take full diet daily and also faces some health issues now and then. I have also used organic turmeric powder which has its most active compound curcumin which has many scientifically proven health benefits, such as the potential to prevent heart diseases, Alzheimer's and cancer. Then also have cashew nuts in it which is a great source of phytochemicals, proteins and anti-oxidants. The high percentage of selenium in cashews is not only good for your skin but also helps prevent cancer as well. Store brought badam milk mix powder contains lots of preservatives. We can easily make this at home hygienically as well as healthy without adding any preservatives. You can make it in bulk quantity and store in an air tight container for about a month and if refrigerated it can be used for several months.    

INGREDIENTS:

1 Cup Almonds

¼ Cup Cashew Nuts

Few Saffron Strands

¾ Cup Sugar

¼ Cup Milk Powder

4-5 Cardamoms

1 teaspoon Turmeric Powder

METHOD:

STEP 1 – Dry roast almonds and cashews separately for 2-3 minutes. You will see little brown spots on them. It will help to remove the moisture from the nuts.

STEP 2 - Remove and let them cool completely.

STEP 3 – Add almonds, cashews and cardamoms [see notes] in mixer pot and let blend it to make a coarse powder.

STEP 4 – Now add sugar, milk powder, turmeric and saffron strands and make a fine powder.

STEP 5 – Our homemade badam milk mix powder is ready.

STEP 6 - Store it in a clean, air-tight conatiner.

 It can be stored for a month outside and in the refrigerator it will stay good for more months.

NOTES: Remove the seeds of cardamom and use them only.

MOONG DAL AND URAD DAL IDLI

Idli recipes are very common across India and are made with different ingredients. Generally, we make idlis with the combination of rice and urad dal which are soft, spongy and white in colour. But then there are other variations like moong dal idli or with a combination of moong dal and urad dal which can be an ideal alternative for the traditional ones. Moong Dal and Urad Dal Idlis are a very tasty and nutritious breakfast/ lunch/ dinner recipe. Very easy and simple to prepare and need very few ingredients to make. This toothsome dish is a protein pack as it is prepared with weight watcher friendly moong dal/ yellow lentil and urad dal. Moong dal is the healthiest among the dal and it is a rich source of Iron, Protein, Zinc and Vitamin B. It is very low in terms of calories and fat and very light to digest. Urad dal is also enriched with Proteins, Vitamin B, Folic Acid, Calcium and Iron. The combination of moong dal and urad dal in this idli makes it as a protein-enriched food and it is a very healthy alternative to normal rice-dal idli. I have already shared some different variations of idli recipes on my blog earlier. Here I used the combination of urad and moong dal but you can prepare idlis only with moong dal too. Here I have made simple and plain idlis but you can season it with a tempering of mustard seeds, cumin seeds, chana dal, green chilies, cashews and curry leaves. You can make it healthier by using some veggies like grated carrot, finely chopped capsicum, chopped coriander and green peas. Lastly, I have added Eno salt for the fermentation as I made it in hurry, but if you have time you can ferment it naturally for 4-5 hours like regular idli batter. I hope you like this healthy idli version. If yes then do not forget to try it and share your feedback with me.  

INGREDIENTS:

2 Cups Yellow Moong Dal

1 Cup Urad Dal

½ teaspoon Fenugreek Seeds

Salt to taste

1 teaspoon Eno Fruit Salt [optional][see notes]

METHOD:

STEP 1 – Take both the dals in two separate bowls. Add fenugreek seeds in urad dal while soaking.

STEP 2 - Wash both the dals under tap water for 2-3 times.

STEP 3 – Soak them separately for overnight with enough water.

STEP 4 – Now next morning, drain the water and wash them with some freshwater.

STEP 5 – Grind them coarsely in mixer pot with minimum water.

STEP 6 – Mix both the batter together.

STEP 7 - Batter should be coarse and a bit thicker side.

STEP 8 – Keep the batter at a humid place and let it ferment for 4-5 hours. [see notes]

STEP 9 – After 5 hours, add salt as per your taste and mix the batter.

STEP 10 – Now heat the steamer with little water.

STEP 11 – Grease the idli plate with oil. Pour a ladleful batter in each portion and place them in idli steamer.

STEP 12 – Steam the idlis for about 15-20 minutes on medium flame.

STEP 13 – Cool them for 4-5 minutes.

STEP 14 - Then remove from steamer, demould and idli is ready to serve.

Serve piping hot idli with sambar, coconut chutney and enjoy.

NOTES: *If you don’t have time and want to make idlis immediately after grinding, then add eno and mix well. The batter is ready to use. 

CHOCOLATE MUG CAKE [in microwave]

Need a quick chocolate fix?? Try making this simple and easy microwave chocolate mug cake which needs very few ingredients available in your pantry. Sometimes life just calls for chocolate cake and now you are just 60-70 seconds away from a chocolate cake All To Yourself.  Soft, tender chocolate cake, complete and even tastes more delicious when served with a scoop of vanilla ice cream on the top. There are no eggs needed for this recipe. It is one of the easiest dessert recipes you will ever make and yo will never make another mug cake after again after you try my recipe. 

                                                                                                                                     [Serves 1]

INGREDIENTS:

3 tablespoon Maida/ All Purpose Flour

1 tablespoon Cocoa Powder

1 ½ tablespoon Powder Sugar

1 tablespoon Condensed Milk [see notes]

1 small Pinch Baking Powder

½ Pinch Baking Soda

2 tablespoon Milk

1 tablespoon Butter

½ tablespoon Malai/ Cream

1 drop Vanilla Essence

1 tablespoon Chocolate Chips [optional]

METHOD:

STEP 1 – In a microwave safe cup, add all dry ingredients and give a nice mix.

STEP 2 – Then add 1 tablespoon milk and oil and mix well.

STEP 3 – Finally, add all other ingredients and give a nice mix.

The batter should be lump free.

STEP 4 – Sprinkle some chocolate chips on the top.

STEP 5 – Now put the mug in the microwave and microwave it on high for 1 minute.

STEP 6 – If not done then again bake for few more seconds. Your mug cake is ready to serve.

Serve it as it is or with a scoop of vanilla ice cream on the top and enjoy.

NOTES: *If you do not have condensed milk, increase the amount of sugar to 3 tablespoons and add cream to 2 tablespoons.

                   *Batter should be lump free.

                   *Fill the batter upto ¾ th, don’t fill it till the top.

                   *Make the batter directly in the cup.

SCHEZWAN NOODLES

Schezwan noodles is an immensely popular INDO-CHINESE / DESI- CHINESE dish served in Indian Chinese restaurants. The term Indo-Chinese food is used to all the food items that have roots in China but have been customised according to the Indian taste buds. Some of the funniest yet mouth-watering variety of Indo-Chinese is Paneer Fried Rice, Veg Schezwan Noodles, Chinese Bhel and many more. This fusion food was given birth by Indians who wanted to eat chinese food but in the comfort of Indian spices. These are the most flavourful, spicy and hot noodles made using Schezwan Sauce. I have my own Schezwan Sauce recipe which I will update soon and share the link in the notes. The noodles are spicy but you can adjust the spice level by increasing or reducing the amount of Schezwan Sauce in it. If you have made schezwan sauce ahead of time then it takes very less time to make these noodles. The flavours of the Indo-Chinese recipes are so robust and their spice and tang is just so irresistible. I have shared some Indo-Chinese appetizer recipes previously and a couple of noodles and rice recipes as well.

INGREDIENTS:

1 pack  (200 gm) Hakka Noodles

4-5 Cup Water

½ Cup shredded Cabbage

1 Capsicum cut into juliennes

½ Cup Carrot cut into juliennes

1  Small Onion, sliced

½ Cup  Spring Onion, finely chopped

½ Cup Spring Onion, white part

2-3 Green Chillies, slited

6-7  Garlic Cloves, finely chipped

1 tablespoon  Schezwan Sauce

¼ teaspoon White Pepper Powder

1 teaspoon Soya Sauce

½ teaspoon White Vinegar

½ tablespoon Red Chilli Sauce

2 tablespoon Olive oil

Salt as needed

Pinch of red –orange food colour (opt.) 

METHOD:

STEP 1 - Boil water in a big vessel with 1 tsp oil & salt.

STEP 2 - Add noodles & cook for 6-7 minutes on medium flame.

When noodles are almost done/cooked,

strain them in a colander / strainer & put some cold water on them to prevent them from further cooking. Spread about ½ tsp oil in boiled noodles, it helps to prevent the noodles not to be sticky which is very important for tossing. Dry the noodles completely.

STEP 3 - In a nonstick pan, add 2 tbsp of oil.
STEP 4 - Add chopped garlic, sauté it for 1 minute on high flame. Now  add sliced onion & slited green chilies in it & sauté for 30 seconds / until raw smell vanishes.

STEP 5 - Add remaining veggies & stir –fry them on high flame for 2-3 minutes. Here add spring onion white too.

STEP 6 - Add white pepper powder, salt to taste & add Schezwan sauce & stir fry them well for 1 more minute.

STEP 7 - Now add boiled noodles, toss them. Then add soya sauce & little chilli sauce & mix well on high flame. Add little oil to avoid sticking of noodles at this point. Mix everything very well.

STEP 8 - Keep tossing for 2-3 minutes on high flame. Add vinegar and spring onions (green) & mix & your Schezwan Noodles are now ready to serve.

Serve it with more schezwan sauce.