so I followed my heart what about you

Few days back while cooking for my friend I was intrigued by this thought in my mind Just because she is not Indian should I alter the ingredients in my recipe to suit her palate or I should cook the way I cook for us everyday . No I didn't wanted her to say that the food is perfect I wanted to show her how we eat everyday what's our normal cooking is so perturbed by these thoughts I continued cooking , what about you guys you alter the recipe to suit the palate for your guests or you cook the same way you cook everyday please share your views ..

Sharing with you all recipe of Tandoori chicken which I prepared  for my friend 

Recipe Name - Tandoori Chicken 

Recipe source kitchen experiment

Ingredient 

Chicken drumsticks four 

Curd one cup 

Ginger garlic paste one tbsp. 

Salt as per taste 

Coriander powder one tsp

Turmeric powder one tsp 

Red chili powder one fourth tsp garam masala powder one tsp 

Juice of half lemon 

Preparation

Make deep slits in the chicken and keep aside 

In a mixing bowl whisk all the ingredient together mentioned above except oil add the prepared chicken pieces and coat the chicken pieces nicely with the marinade . Keep it overnight in fridge or for few hours if to be cooked the same day .

 

Preparation in the oven

Line the baking tray with aluminum foil 

Preheat the oven to 180 degree centigrade 

Keep the prepared chicken pieces on the tray with some space in between and brush them with oil or butter 

Bake it in oven till it's brown and  done from both sides . If needed brush them with oil again midway . 

Serve warm with salads and dip 

We had with Chola ,Paratha ,Kachumber and plain rice .

Recipe of Chana Masala/Chola blogged here
Recipe of Paratha blogged here
Recipe of Kachumber blogged here
Linking this post to
The Weekly Story week 1 hosted by Colours Dekor
That's all friends ,wish you all happy week ahead
Take care & happy blogging
 

two potatoes ,three onions and a thali to share

day had been quiet busy,still i had managed to complete all the chores and was breathing in and out for few mins sitting on the couch with my favourite book and a cup of filter coffee  when my siesta was broken by the sudden ring of the cell phone,hubby was on the line

me -yes tel me ,

hubby- he is coming 

me- comin who ?

hubby- i told you right my friend would be coming for dinner ,he will be home by 6 pm

me --but he hadnt comfirmed right

hubby he just did..

me-uhh  oky.

this was the conversation which we had the week we had to leave for India .I didnt had anything in my pantry except for two potatoes,three onions,green peas in the freeze and soaked chickpeas which i had soaked for our own consumption.Dazed and shocked and with no menu plan in my mind i entered kitchen,breathed in and out and planned the menu,i just had four hours ,it was already 2pm when i got the call,i had to tidy the living room where advays toys,books and other things were kept and ya two suitcases too as we had to leave the next day.Since i had soaked chickpeas ,i stuck to the original plan of preparing Chola Curry,thought of pairing it with Bhatura,Aloo Matar Ghughni,Onion tomato kachumber,Pulao with dried fruits and for sweet dish Kheer.

Now this was not easy ,i knew i had to multitask ,i kept the soaked garbanzo beans for boiling,and kneaded the dough for bhatura,kept it for fermentation,

prepared curry for the chickpea,once boiled mixed the curry with boiled chickpea and pressure cooked again for one whistle.

Next was Allo Matar Ghughni ,i fried the matar and potato and pressure cooked for a whistle and kept aside

.Cooked rice in microwave for 15mins and kept aside and started with kheer preparation,once kheer was done

 ,tidied the room and started with tea preparation.By 6pm everythin was ready except Bhatura .Ya i was tired but then this was an experience which i never gonna forget ,..:-)

Recipe of Chola Curry Blogged here

Recipe of Bhatura blogged here

Recipe of Aloo Matar Ghughni blogged here

Recipe of Kheer blogged here

for Pulao with dry fruits

Ingredient 

Cooked rice two cup

onion half chopped 

cumin seeds half tsp

cinnamon crushed one fourth inch
bay leaves crushed two

green cardamom crushed two

salt as per taste 

ghee one tbsp

fried cashed to garnish 

raisin to garnish 

Procedure

heat ghee in kadhai/wok

once hot lower the flame and add dried seeds

followed by chopped onion 

keep stirring till onion browns

add the cooked rice and mix everything together

serve warm garnished with fried cashew and raisin.

Linking this post to
Thali Mela hosted by Srivalli of Cooking 4 all seasons 
The Weekly Story week 75 hosted by Colours Dekor.
thats all friends,take care and happy blogging,

 th

Punjabi platter - Amritsari Chole with Pori

Have tried punjabi chole before
but when i saw this recipe 
I had to try this
so for weekend meal

i prepared Amritsari Chole
and paired it with poori .
together with shallots in white vinegar
combo was yum,..;-)

Linking this post to
AWED Indian Cuisine started by DK of Chef in you hosted by Taste of Pearl City.
My Legume Love Affair 33 hosted by Ammalus Kitchen started by Susan of the well seasoned cook.
Food Palette Series Brown hosted by Torview Toronto.
do check out my first sewing machine project here
thats all friends,wish you all happy week ahead
take care and happy blogging.

thoda thoda khatta thoda thoda teekha chola kulche ke sath or babycorn salad hai saath

Its been a very long time since i prepared chickpea in my kitchen so today when i got the opportunity again to experiment in kitchen thanks to Advays afternoon nap,i thought of preparing chickpea curry,salad and ginger rice  ,though i have tried sindhi style and punjabi style and have my own chola recipe i wanted to try something different this time,,something which is spicy and tangy too,..i could imagine the taste while i was thinking what to add and what not,..sounds strange na,..i know but thats how i cook whenever i am experimenting,..:-)most of the time i start the tadka with cumin seeds but this time i thought of going ahead without them,and ya for the first time i used chola masala so the ingredient needed for

khatta and teekha chola curry-

boiled chickpea two cup

onion three chopped

garlic six cloves chopped

ginger one inch chopped

salt to taste

red chili powder one tsp

catch chola masala three tsp

cloves half tsp

black pepper half tsp

dried red chili three

bay leave two crushed

black cardamom two

tamarind pulp two tbsp

procedure

heat one tbsp oil in non stick wok

once oil is hot lower the flame and add clove,black pepper,red chili,crushed bay leaves and black cardamom,

once they start spluttering add chopped ginger,garlic followed by onion

keep frying till onions start changing their colour,once done add catch chole masala and red chili powder

fry further till oil is seen along the sides,now add tamarind pulp and fry further for a minute,.

add boiled chickpea and mix well with the masala

once done add one cup of water and cover and cook

remove from flame and serve hot s with kulcha or pulao

i served with ready made kulcha and ginger rice and salad

Ginger rice-

for ginger rice heat one tsp oil in non stick wok,add half tsp of cumin seeds once they start spluttering add one tbsp of grated ginger,once ginger starts changing colour add cooked rice and fry to mix well ,once done add orange colour and mix properly to attain uniformity.

for Salad

steam chopped mushroom and babycorn in microwave for two minutes,once done drain and keep aside,mix salt,pepper,chopped lemon leaves and chopped tomato ,toss well and serve chilled,guys thanks to my memory loss i have really forgotten what these herbs are known as they have lemon like flavour,when i bought them yesterday i saw the name but as soon as i reached the home i was blank,..:-(do let me know if u guys know the other name of these leaves...

Hubby is big fan of chola curry and i knew he was missing chola since  long time because at one particular time before our marriage chola curry with rice    was his regular meal so tangy and spicy chola curry is dedicated to him , chola curry  off to Alka of sindhi rasoi where she is on with Just for you event.

  Lakshmi is on with SWC salad where she is asking everyone to prepare quick and healthy salad within 15 minutes so steamed salad is off to her space

Chola bhatura combo is famous pair but chola also goes equally well with rice too,..so i am sending  Khatta and teekha chola curry with ginger rice combo to made for each other event hosted by Asvadha.

this whole platter is off for Lores Original recipe event ,..

Created mobile pouch specially for my sis to gift her on valentines day,...:-) this one goes to my own event Cook and create with luv for luv

thats all frens cee u all soon,..:-)happy bloggin,...:-)

do have a look below at other chickpea recipe or variation of chola curry already blogged on asan khana

sindhi style chola curry

punjabi style chola curry or pindi chole

 my style chola bhatura uttar pradesh style

instant chola curry uttar pradesh style

 so tangy and spicy chola curry is the fifth one i tried :-)

Uttar pradesh ka street food- Allo tikiya chat chole ke sath

UP CUISINE IS INCOMPLETE WITHOUT THE DELICIOUS CHAT WHICH WE GET ON THE STREETS...WHEN EVER I USED TO GO HOME
DURING MY VACATIONS WHEN I WAS IN COLLEGE I USED TO EAT CHAT EVERYDAY,,,FROM DIFFERENT PLACES IN MY HOMETWON...I USED TO GET SCOLDING,,,BUT STILL EVERYDAY CHAT AT LEAST ONCE EVERY DAY...AND NOW ALSO WHEN I GO BACK I DO THE SAME THING...BUT NOW DUE TO LESS TIME I USUALLY STAY IN DELHI ,,,SO DURING MY STAY MY SIS GETS CHAT FROM DIFFERENT PLACES ,..BENGALI MARKET CHAT IS FAVOURITE...ND BACK HERE IN SINGAPORE...I LIKED RAJS CHAT,,,SOMEWHAT TASTE LOOKED FAMILIAR,..COMING TO THIS OF CHAT ,..MY MOTHERS RECIPE,..WHICH I TRIED FIRST TIME HERE...DURING HOLI FESTIVAL..WE USED TO HAVE CHAT AFTER PLAYING HOLI,,AND ALLO TIKIYA WITH CHOLE WAS MY FAVOURITE...HAVE TRIED TO RECREATE THE SAME RECIPE,..

THIS GOES TO NUPUR OF CINNAMON HUT WHO IS HOSTING SWC UP/AWADH

INGREDIENTS


FOR THE TIKIYA


2 BOILED ALLOO MASHED
SALT TO TASTE
CHILI POWDER 1/2 TEASPOON
BLACK PEPPER POWDER 1/2 TEASPOON

FOR THE FILLING IN THE TIKIYA


CHOPPED ALMOND,CASHEWNUT AND RAISINS

FOR THE CHOLA RECIPE REFER THE CHOLA BHATURA POST



CHOPPED ONION ONE

CHAT MASALA ONE TEASPOON

IMLI CHUTNEY ONE TEASPPON

BEATED CURD TWO TABELSPOON

MIXTURE TWO TABELSPOON



PROCEDURE

ADD THE SALT, RED CHILI,BLACK PEPPER TO THE MASHED POTATO
MIX WELL


MAKE SMALL BALLS OF THE MASHED POTATO AND ADD THE DRYFRUITS IN THE BALL AND SEAL PROPERLY

HEAT OIL IN THE NON STICK PAN


AND PUT THE ALLO TIKIYAS INT THE PAN
KEEP TURNING TILL IT TURN BROWN FROM BOTH SIDES


ONCE DONE PLACE ON PAPER TO ABSORB THE OIL



IN THE SERVING DISH PLACE THE TIKIYA


TOP IT UP WITH THE CHOLA


PLACE CHOPPED ONION


FOLLOWED BY CURD
THEN IMLI CHUTNEY,MIXTURE AND CHAT MASALA


ENJOY THE TIIKIYA CHAT WITH CHOLA

From my experiment in kitchen- spicy chola with bhatura wann try ...?/?

i am sending this post for the rotimela hosted by srivalli of cooking 4 all seasons.

WHENEVER I THINK OF BHATURAS I AM REMINDED OF THE BIG PLATE SIZED BHATURAS WHICH WE USED TO GET IN OUR HOMETOWN..I REMEMBER WHEN WE WERE KIDS WE USED TO GO FOR DOSA EATING,,,THE ONE WHO WAS NOT IN MOOD TO EAT DOSA USED TO EAT THE CHOLA BHATURA,..AS 15 YRS BACK...THERE WASNT MUCH VARIETY IN THE RESTAURENTS,..IT WAS EITHER DOSA OR CHOLA BHATURA....THOUGH BHATURA USED TO TASTE LIKE SALTY RUBBER..AND COMPARED TO BHATURA...CHOLA QUANTITY WAS ALWAYS LESSS,...I THOUGHT WITH TIME THINGS WILL CHANGE....FEW DAYS BACK WE WENT FOR OUTING. BACK HERE IN SINGAPORE..AND I DECIDED TO EAT CHOLA BHATURA AND I SAW THE SAME PLATE SIZED BHATURA AND CHOLA IN A SMALL BOWL...I STILL CANT BELIEVE THOUGH IN DIFFRENT COUNTRY 15YS LAPSE AND THINGS ARE STILL THE SAME....THAT DAY I DECIDED NO MORE EATING OF CHOOLA BHATURAS OUTSIDE...
.
ANOTHER MMEMORY I HAVE IS OF THE BIRTHDAY CELEBRATIONS..WHENVEVER CHILDS BIRTHDAY CELEBRATION WAS THERE IN OUR FAMILY..I REMEMBER...CHOLA BHATURA WAS ALWAYS PREPARED...NOW THOUGH THE TREND HAS CHANGED WITH TIME,,BUT STILL IN SOME HOME U WILL SEE THE SAME CHOALA BHATURA..YA NOWDAYS BHATURA IS REPLACED BY KULCHA...NEW TREND IS CHOLA KULCHA...AS PEOPLE THINK IT SAVE STIME...AS KULCHA CAN BE GET READYMADE FROM SHOP....ANYWAYS ENOUGH OF MEMORIES TIME FOR THE RECIPE...I LEARNT PREPARING CHOLA BHATURA FROM MY HUBBY BUT NOW WITH EXPERIENCE I CAN PREPARE MY OWN VARIATION....OF THE RECIPE WHICH HE THOUGHT ME....I ALWAYS USED TO ASK HIM WHETHER ONION IS FRIED OR NOT..FLOUR IS KNEADED PROOPERLY OR NOT...AND OTHER LITTLE THINGS...YA I ASK NOW ALSO ..BUT NOT THAT FREQUENTLY...I GUESS ENOUGH OF TALKING COMING TO THE TOPIC-

YESTERDAY MADE CHOLA BHATURA...THE RECIPE IS

INGREDIENTS

ONE BOWL OF KABULI CHANA SOAKED AND BOILED


ONE INCH OF GINGER GRATED
THREE CLOVES OF GARLIC GRATED
ONE AND HALF ONION CHOPPED
ONE TOMATO CHOPPED
THREE GREEN CHILI CHOPPED



FOR THE MASALA



TWO BAY LEAVES CRUSHED
THREE RED CHILI
ONE TEASPOON CORIANDER SEEDS
ONE TEASPOON CUMIN SEEDS
HALF TEASPOON EACH OF PEPPER AND CLOVES
ONE INCH OF CINNAMON
TWO BIG CARDAMOM
TWO SMALL CARDAMOM
ONE STAR ANISE
HALF OF ONION
GRIND ALL THESE MASALAS IN GRINDER AND KEEP ASIDE



MIX TWO TEASPPON OF SALT WITH HALF TEASPOON EACH OF REDCHILLI,TURMURIC,CORIANDER AND GARAM MASALA POWDER AND KEEP ASIDE

ONE TEASPOON OF CUMIN SEEDS

OIL TO FRY ONE TABELSPOON

PROCEDURE

HEAT OIL IN NON STICK WOK ADD CUMIN SEEDS
ONCE THEY START TO SPLUTTER ADD GRATED GINGER AND GARLIC,AND WHEN DONE ADD GREEN CHILI FOLLOWED BY ONION AND TOMATOES.


ONCE THE ONION STARTS TURNING BROWN
MIX THE SALT MIXTURE WITH THE GROUNDED MIX


AND ADD TO THE ONIONS...KEEP FRYING..TILL U SEE OIL ALONG THE SIDE OF THE WOK.


ONCE DONE ADD THE FIRED MASALA TO THE BOILED CHOLA AND PRESSURE COOK FOR THREE WHSTELS




FOR THE BHATURAS

INGREDIENTS

DEPNEDING ON YOUR NEED MAIDA
HOT WATER TO KNEAD THE DOUGH
OIL ONE TEASPOON
CURD TWO TABELSPOON

PROCEDURE

KNEAD THE DOUGH AND KEEP FOR 6 HOURS


AFTER 6 HOURS MAKE SMALL BALLS OF THE KNEADED DOUGH



NOW WITH THE HELP OF ROLLING PIN MAKE 5 INCH DIAMETER BHATURA


HEAT OIL IN THE WOK


FRY THE BHATURA AND KEEP TURNING TILL IT START TURNING BROWN.




ENJOY WITH HOT CHOLA