BUTTER CHICKEN

Recipe source:My Kitchen treasures
You can find the original recipe here

Ingredients

Chicken (cubed)-300 gms

For Marination

1. Coriander powder-1 tsp
2. Tandoori masala Powder-1 tsp
3. Kashmiri chilli powder-1 tsp (or to taste)
4. Coriander leaves(chopped)-1 tbsp
5. Yogurt-1 1/2 tbsp
6. Salt to taste
7. Butter/Ghee- 2 tsp

For the sauce

1. Onion( sliced)-2 large 
2. Ginger (chopped)-1" piece
3. Garlic (chopped)-2 cloves
4. Tomato (sliced)- 1 medium
5. Cashew nuts- 5 to 6 nos
6. Turmeric powder-1/2 tsp
7. Coriander powder-1 tsp
8. Kashmiri chili powder-1 1/2 to 2 tsp( or use 1tsp paprika and 1/2 tsp chili powder)
9. Tandoori masala powder-1/2 tsp
10. Cardamom powder-1/4 tsp
11. Water- as required
12. Fresh cream-1/2 cup
13. Garam masala powder- 1/2  to 3/4 tsp
14. Nutmeg powder-1 pinch
15. Fennel  seeds (powdered)-1/2 tsp
16. Coriander leaves ( chopped)- 2 tbsp(optional)
17. Butter/Ghee
18. Salt to taste
19. Dried Fenugreek leaves( Kasuri methi)- 1 large pinch (optional)

Method

• Combine the chicken pieces with  all the ingredients  for marination and refrigerate for about an hour.
• Preheat oven to 180 deg C.Arrange the chicken pieces onto a baking tray and bake for about 20 minutes ,turning sides once in between.Keep aside.
• To prepare the sauce,heat  butter in a pan and saute the onion until golden brown.Add chopped ginger and garlic.Fry for a minute and keep aside to cool slightly.
• In a blender combine this onion along with tomato,cashew nuts,turmeric powder,coriander powder,kashmiri chili powder,tandoori masala powder and cardamom powder.Blend until smooth.
• Heat butter in a heavy bottomed pan and add the ground masala paste and salt to taste.Cook until oil separates.
• Add required amount of water( appr 1 cup) and bring it to a boil.
• Reduce the flame to low and add cream and mix well.
• Now add baked chicken pieces,garam masala ,nutmeg powder,fennel powder ( add dried fenugreek leaves if using at this point)and mix well.Cover and cook  for few minutes.
• Switch off the stove add 1 tsp butter (optional ) and garnish with coriander leaves.

Serve with naan or cumin rice.ENJOY!!

HOMEMADE DAIRY FREE NUTELLA

Recipe Source: Twenty one no gluten
You can find the original recipe here

Ingredients

1. Hazelnuts-1 cups
2. Canola oil- 1 tsp
3. Cocoa powder-1/4 cup
4. Honey-1/3 cup
5. Vanilla extract-1/4 tsp (optional)

Method

• Preheat oven to 180 deg C
• Spread hazelnuts onto a baking sheet and toast them in the oven for 10 to 15 minutes or until the skins are blistered a little.Allow this to cool a bit.
• Transfer it onto a clean kitchen towel, wrap it and rub vigorously to remove as much skin as possible.Let it cool completely.
• In a food processor ,grind the hazelnuts until it forms a paste.Now add the rest of the ingredients and grind until it is smooth.
• Store in a jar and refrigerate up to 2 weeks.

NOTE: Adjust the amount of honey according to your taste or desired consistency.

ENJOY!!

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COFFEE MILK SHAKE

Radhika of Tickling Palates is hosting a fun event named BLOG HOP WEDNESDAYS.This week I am paired with Gayathri of Gayathri's cook spot.I chose to make this delicious coffee milkshake from her blog. You can find the original  recipe here.

Ingredients

1. Milk -1 1/2 cups
2. Instant coffee powder- 2 1/2 tsp
3. Condensed milk-3/4 cup
4. Fresh cream-3/4 cup

Method

• Bring milk to a boil in a pan ,switch off the stove and add coffee powder and condensed milk.
• Allow it to cool completely.
• Now add fresh cream and refrigerate for 2 to 3 hours.
• Whisk in a blender until frothy ,just before serving.
• Garnish with grated chocolate.
• ENJOY!!

MANGO KULFI

Ingredients

1. Milk-2 cups
2. Cornflour-1 1/2 tbsp
3. Condensed milk-3/4 cup
4. Cardamom powder-1/4 tsp
5. Mango pulp-From one large mango
6. Pistachios ( chopped)-2 tbsp
7. Sugar-(according to taste,depending upon how sweet the mango puree is)

Method

• Dissolve cornflour in 1/4 cup milk and keep aside.
• Pour the remaining milk,condensed milk ,and sugar (if using) into a heavy bottomed pan and bring it to a boil,stirring in between.
• Pour the cornflour mixture into this .Stir well until it turns thick.
• Add cardamom powder and chopped pistachios, Switch off the stove. Allow it to cool.
• Add the mango puree and mix well.
• Pour the milk mixture into kulfi molds or Popsicle molds,cover with a foil and freeze for 3 to 4 hours.,remove from freezer and insert Popsicle sticks and freeze until firm.

COOKIES AND CREAM CUPCAKES

 

Recipe source:www.harwoodpodcast.com
You can find the original recipe and a video here

Ingredients

1. Butter-1/2 cup
2. Sugar-2/3 cups
3. Eggs- 3 nos
4. Vanilla extract-1 tsp
5. All purpose flour-1 1/2 cups
6. Baking powder-1 1/2 tsp
7. Salt-1/4 tsp
8. Milk-1/4 cup
9. Chocolate sandwich cookies(Oreo),chopped-10 nos

Method

• Preheat oven to 180 deg C.Line muffin pans with paper cases.
• In a  mixing bowl whisk together flour,baking powder and salt.Keep aside.
• In another mixing bowl cream together butter and sugar until light and fluffy.(for about 4 minutes).
• Add eggs one at a time to this butter mixture,beat well after each addition.Add vanilla extract and mix well.
• Now fold in the dry ingredients into the butter mixture in 3 batches,alternating with the milk.
• Fold in the crushed cookies.
• Evenly fill the muffin cups with this batter and bake for about 18 minutes or until a cake tester inserted into  a cupcake comes out clean.
• Frost the cupcakes with butter cream or any frosting of your choice after it is completely cooled.Garnish with crushed cookies and serve.

PANEER TIKKA MASALA & WHEAT NAAN

Ingredients

1. Paneer(cubed)-250 gms

For marinade

1. Ginger paste-1/2 tsp
2. Garlic paste- 1/2tsp
3. Garam masala-1/4 tsp
4. Kashmiri chili powder-1 tsp
5. Kasuri methi ( dried fenugreek leaves)-1/4 tsp
6. Yogurt-3 tbsp
7. Lemon juice-1/4 tsp
8. Salt to taste

For gravy/sauce

1. Onion(medium)-2 nos
2. Tomato (small)-2 nos
3. Cumin seeds-1/2 tsp
4. Bay leaf- 1 no
5. Ginger (crushed)-1 tsp
6. Garlic(crushed)-1tsp
7. Kashmiri chili powder-1 to 1/2 tsp(according to taste)
8. Coriander powder-1 tsp
9. Turmeric powder- 1/4 tsp
10. Garam masala-1/4 tsp
11. Fresh cream-11/2 tbsp
12. Coriander leaves chopped-1 tbsp
13. Water-3/4 to 1 cup
14. Kasuri methi (dried fenugreek leaves)-1/4 tsp
15. Salt to taste
16. Oil

Method

• Combine all the ingredients for the marinade.Add paneer pieces and mix carefully and keep aside for 30 minutes.Place this on a greased baking tray and drizzle oil on top .Bake this in a preheated oven (180 deg C) for 15 to 20 minutes,turning sides in between.(or you can shallow fry the paneeer pieces ,turning sides in between)
• In a blender,add chopped onion and tomato and grind to form a smooth paste.Keep aside.
• Heat oil in a pan ,add cumin seeds and let it splutter.Now add the bay leaf and saute for a few seconds.
• Add ginger ,garlic and tomato- onion paste.Add salt  to taste.Saute this over a medium flame for about 15 minutes or until oil separates.
• Reduce the flame to low and add kashmiri chili powder,coriander powder,turmeric powder and garam masala.Saute this for at least 5 minutes(on a low flame)
• Pour 1/2 cup water and mix well.adjust the salt level and bring it to a boil.
• Add the baked paneer cubes and kasuri methi and mix well.
• Add more water if required .Cover and cook for 3 to 4 minutes.
• Now add cream and mix well.Cook for a minute and turn off the heat.
• Garnish with chopped coriander leaves and serve with naan or roti.

NOTE:For best results use Homemade garam masala

WHEAT NAAN
Ingredients

1. Whole wheat flour-1 cup
2. All purpose flour-1 cup
3. Instant dry yeast-1 tsp
4. Lukewarm milk-1/4 cup
5. Sugar-2 tsp
6. Yogurt-3 tbsp
7. Water-1/4 cup(approx)
8. Oil-1 tbsp
9. Salt to taste

Method

• Combine yeast,milk and sugar.Mix well and leave aside to rise.
• In a large mixing bowl,combine whole wheat flour,all purpose flour and salt.Make a well in the center and add the yeast mixture,yogurt ,oil and required amount of water to form a soft dough.
• Knead well for at least 5 to 10 minutes.Lightly brush the dough with oil.Cover and keep aside to rise until doubled.
• Lightly dust the working surface with flour.Take the dough and knead it well,and divide it into small balls.Roll each  dough ball into thin circle and cut it into two .Slightly pull one side of  this disc to form a tear drop shape.
• Sprinkle chopped coriander leaves or minced garlic on one side.And brush the other side with water.
• Heat a heavy bottomed pan and place the naan wet side down on the pan (it will stick to the pan)
• Let it cook for few seconds or until you see few small bubbles on top.Carefully tilt the pan upside down onto the flame  and cook the naan over direct flame until browned with few dark spots.Remove the naan with a spatula.
• Brush the naan with butter and serve with paneer tikka masala.