Prawns in Butter Garlic Sauce (Butter Garlic Prawns)

Prawns in a buttery-garlicky sauce is originaly from Spain and served as tapas.
This is the most delicious, easiest, fastest recipe made with least ingredients.
Serve it over pasta or with a lightly toasted crusty bread. It also makes a fabulous appetizer for a party.

Ingredients:

• Prawns, peeled- 1 cup
• Olive oil- 1 tbsp 
• Butter- 5 to 6 tbsp
• Garlic, minced- 20 to 24 cloves
• Lime juice or white wine- 2 tbsp
• Chilli flakes- 1 tsp (optional)
• Black pepper, freshly ground- to taste
• Salt- to taste  
• Parsley or coriander, fienly chopped- 2 tbsp

Method:

• Peel, devein and wash prawns.  
• In a pan heat the oil and butter. Add garlic and saute well. 
  
• Than add the prawns and chilli flakes. Stir-fry until the prawns are pink and cooked through. It takes about 4-5 minutes. 
  
• Season with salt and freshly ground black pepper.
• Add lime juice and give a nice stir. Swittch of the gas.
• Garnish wuth chopped parsley. Serve hot. 

Note:

You can reduce some amount of butter, oil and lemon juce to make praws dry.

Hara Bhara Kabab

Hara Bhara Kabab is most favourite kabab recipe for vegetarians.

Ingredients: 

• Spinach- 1 small bunch (around  2 cups)
• Green peas (matar), boiled- 1 cup
• Potatoes, boiled- 3 medium
• Cumin seeds (jeera), roasted- ½ tsp
• Green chillies- 4 to 6
• Ginger, chopped- 2 inch pieces
• Chaat masala- 1 tsp or to taste
• Corn flour/ cornstarch-  2 tbsp
• Salt- to taste
• Cashew nuts, halved- as required
• Oil for deep frying- as required

Method:

• Grind coarsaly cumin seeds, green chilly and ginger without water.
• Blanch spinach leaves in boiling salted water for two minutes. Drain, rinse in cold water and squeeze out excess water. Chop finely.
• Peel the potatoes. Mash potatoes and green peas together.
• Mix chopped spinach, smashed peas and potatoes. Add green chillies-ginger-cumin crush, chaat masala and salt. Add cornflour for binding.
• Divide the mixture into equal portions. 
• Shape each portion into a ball and then press it between your palms to give it a flat tikki shape. Stick cashew on them.
• Heat sufficient oil in a kadai. Deep fry the kababs on medium heat untill they turn into golden brown. 
• Drain onto an absorbent paper. Serve hot with a ketchup or chuteny. 

Chinese Pakoda

Chinese Pakoda is an Indo-Chinese fusion snack born in Mumbai. This is very popular as Mumbai street food. We can see chinese pakoda's stalls in everywhere, these roadside pakodas are very unhealthy and unhygienic. Instead of buying them, you can make easily at home. They will be tasty and hygienic.You can serv this to your kids guilt-free.

Ingredients:

• Cabbage, finely chopped- 2 cups
• Spring onion- ½ cup (you can omit spring onion, as street hawkers are  not using) 
• Maida / Refined flour-  approx 1 ½ cup
• Corn Flour/Starch- 2 tbsp
• Ginger- 1 inch
• Garlic- 8 to 10 cloves
• Green chillies, chopped- 2
• Black pepper powder- ½ tsp (optional)
• Red chilli powder- 1 tsp or to taste
• Salt- to taste
• Baking soda- 1 pinch
• Red food colour- 1 pinch or 1-2 drops (optional)
• Oil for frying- as required
• Chopped spring onion green, Cabbage and Fried noodles- as required for garnishing

Ingredients:

• Coarsely crush or grind ginger, garlic and green chilli without water.
• Combine chopped cabbage, spring onion, ground mixture, black pepper powder, red chilli powder and salt in a bowl and keep a side for 5 minutes. Cabbage will release water.
• Now add maida, corn flour, baking soda and food colour. Just sprinkle little water, if required. Mix well. The batter should be thick, otherwise pakodas will not become crispy. 
• Meanwhile heat a sufficient oil in a kadhai. Drop small portion of batter and fry till crisp. Take them out on tissue paper
• Garnish with fried noodles, chopped spring onion and cabbage. Serve hot with schezwan chutney/sauce.

Suran/Jimikand Kebab ~ Yam/Elephant Foot Cutlets

Yam or Elephant Foot is known as Suran or Jimikand in India. This Tuber is a tasty and nutritious vegetable. We can use in many things like curry, stirfry and kebab.
During the Shravan, a holy month,  we do not eat non-vegetarian food. Suran is good  substitute to non-veg food. It's taste is satisfied our taste buds !
Chef Jategaonkar had shown a Chicken Kebab recipe in one TV show. So I decided to make this recipe with suran.
So here is recipe....

Imp Notes: 

• Sometimes Yam/Suran may be itchy. Rub oil on your palms while handling suran. 
• Use any souring agent while cooking to remove the itchiness of suran.

Ingredients:

• Suran /Yam- 500 gm (I got approx 2 cups mash from this.)
• Beresta (crispy fried onions used for biryani)- ½ cup
• Bengal gram flour (besan)- 2 tbsp (I roast besan slightly.)
• Garam masala powder- ½ tsp
• Chilli powder- ½ tsp
• Turmeric powder- ½ tsp
• Asafoetida (Hing)- ¼ tsp 
• Salt- to taste
• Oil- as required

Green Paste:- Grind coarsaly without water. 

• Green chili- 4
• Ginger- ½ inch piece
• Garlic- 3 to 4 cloves
• Cumin seeds- ½ tsp
• Coriander leaves, chopped- 2 tbsp

Method:

• Peel, wash suran and cut in cube.
• Boil in water with pinch of salt and 2-3 kokum or 1 inch tamarind piece. Use any souring agent to remove the itchiness of suran.
• Make sure that suran is properly cooked. Let it cool.
• Mash or grate suran cubes. You can use food-processor. 
• Combine mashed suran, besan, ried onion, green paste, garam masala, chilli powder, turmeric powder, hing and salt to taste in a bowl and mix well. 
• Divide into lemon sized balls. Shape them into flat patties. 
• Heat a pan, sprinkle little oil. Shallow fry on low heat till crisp and golden brown. (You can deep fry also, but they absorb too much oil.) 
• Serve hot with mint chutney. 

Tip:
Beresta means....slice the onion and deep fry till they become crisp and golden brown.

Mexican Roasted Chicken with Mexican Salad

Mexican Roasted Chicken is good option to our chicken tikkas sometimes. Beautiful aromas of the spices and herbs will increase your appetite. This new dish will be a  family favorite.

Ingredients:

Chicken- 1 whole chicken, cut into 10 pieces (approx 1 kg)

Marinate-

• Jalapeno Sauce- 4 tbsp or (4 chillies + coriander paste)
• Garlic paste- 2 to 3 tsp
• Chili powder- 2 tsp
• Oregano- 2 tsp
• Oil- 1 tbsp
• Vinegar- 1 tbsp
• Salt- to taste

Method:

• Wash chicken pieces and drain all water. Wipe the pieces with a kitchen towel.
• Marinate chicken pieces with above mentioned ingredients for 6 to 24 hours. I keep in a deep freezer. 
• While cooking, put out from the freezer before 1 hour.
• Preheat your oven, grill or bake the chicken for 30-40 minutes on 200°C. Turn side in between.
• Serve hot with salad. I served with Mexican Rice.

Mexican Salad:

• Romaine lettuce, torned- 2 cups
• Onion, sliced- 1 cup
• Tomato, cubed- 1 cup
• Yellow bell pepper, cubed- ½ cup
• Carrot, peeled & cut julienne-  ½ cup 

Dressing-

• Jalapeno Sauce- 2 tsp or (2 tsp chopped fresh or pickled Jalapeno peppers + some chopped coriander + garlic powder or finely chopped garlic)
• White wine vinegar or fresh lime juice- 1 tsp
• Extra virgin olive oil- 2 tsp
• Cumin, coarsely crushed- ¼ tsp
• Oregano- ½ tsp
• Salt and pepper- to taste

Mix all ingredients in the bowl and toss with dressing. 

You can use also olives, cooked beans and cucumbers in this salad.

Fresh Green Gram Cutlet ~ Hare Chaneke Kebab

Usually dried Bengal gram or Chickpeas is used for Kebab. But kebab which using with fresh Bengal gram tastes awesome. Fresh Bengal gram is easily available in winter.

Ingredients:

• Fresh bengal gram/ hare chane - 500 gm~ about 1½ cup 
• Fresh coriander leaves- ¼ cup
• Mint leaves / pudina- 10 leaves
• Garlic- 6 cloves
• Ginger- ½ inch
• Green chilies- 3 to 4
• Onion- ½ cup
• Hang curd- 1 tbsp
• Gram flour/ besan, roasted-  ¼ cup
• Coriander powder- ½ tsp
• Roasted cumin powder- ½ tsp
• Garam masala- ½ tsp
• Salt- to taste
• Oil- as required

Hare Chane:

Method:

• Peel the pods.
• Pressure cook hare chane. (Keep in separator, sprinkle little water, do not use much more water for cooking.) let them cooled.
• Combine cooked chane, fresh coriander, pudina, garlic, ginger, green chillies, onion, hung curd and grind together without water into paste.
• Add roasted besan, coriander-cumin powder, salt and mix well till soft dough is formed. 
• Divide into small equal parts and make ball.
• Flatten each ball into round shape
• Heat little oil in the pan and shallow fry the kebabs into golden brown. You can deep fry also.
• Serve hot with tomato ketchup, mint chutney and some salad. 

Paneer Pakoda ~ Cottage Cheese Fritters

Simple but tasty, easy to made, my all time favourite snack......

Ingredients:

• Paneer (Cottage cheese)- 150 gm 
• Green paste- 2 tsp
• Red chili powder- ½ tsp + ½ tsp
• Cumin powder- ½ tsp
• Turmeric powder- ½ tsp
• Carom seeds (Ajwain), crushed- ½ tsp
• Asafetida (Hing)- ¼ tsp (optional)
• Soda bicarbonate (baking soda)- a pinch
• Salt- to taste
• Gram flour (besan)- ¾ cup
• Water- ½ cup
• Oil- as required 

Green paste: Grind all ingredients (garlic-5 cloves, 1 inch of ginger piece, 3 to 4 green chilies, a handful of fresh coriander, some mint leaves, salt) into smooth paste.

Method:

• Cut cottage cheese into approx half inch sized cubes. (I like to keep this small bite size. Thus paneer marinate well. Pakoda requires less oil to fry and less time to fry.) 
• Marinate paneer cubes with  ½ tsp chili powder, cumin powder, green paste and salt to taste for 1 to 2 hours.
• Heat a sufficient oil in a wok/kadhai. 
• Meanwhile, combine gram flour, ½ tsp red chili powder, turmeric powder, hing, carom seeds, baking soda and salt in one bowl. Add water gradually and whisk well to make a batter of a coating consistency. 
• Add 1 tsp hot oil/mohan in the batter and mix well.
•  Dip each paneer cube into the batter and deep fry on low to medium heat till golden brown. 
• Serve hot with a mint chutney and tamarind chutney. 

Chicken Popcorn

Homemade chicken popcorn tastes better than the KFC.

Ingredients: 

• Boneless chicken-  250 gm
• Corn flour- 1 tsp
• Egg- 1
• Garlic powder- ½ tsp or garlic paste- 1 tsp
• Onion powder- ½ tsp or onion paste- 1 tsp
• Chili powder or cayenne pepper- 2 tsp
• Mixed herbs- ½ tsp
• Black pepper powder- 1 tsp or to taste
• Worcestershire sauce or lime juice- 1 tsp
• Salt- to taste
• Raw corn flakes (makai poha), coarsely ground- 2 cups
• Oil for deep frying 

Method:

• Wash and cut chicken into bite-sized chunks.
• Combine garlic powder, onion powder, chili powder, mixed herbs, black pepper powder, worcestershire sauce and salt in a bowl. Mix well and add chicken pieces in it. 
• Mix and marinate the chicken for minimum 2 hours.
• Add the egg white and corn flour. Mix everything well . 
• Heat oil in the kadhai and take ground  raw corn flakes in a dish.
• Roll and coat each chicken piece in ground corn flakes.
• Deep fry each chicken piece until evenly golden brown.
• Drain popcorn chicken on a tissue paper.
• Serve hot with tomato ketchup and some salad.

Tips:

• You can use bread crumbs or crumbled corn flakes or coarsely powdered oats instead of  raw corn flakes.
• For Indian flevour, omit onion & garlic powder, pepper powder, worcestershire sauce and mixed herbs. Add tikka masala, ginger-garlic paste and lime juice. 
• Carefully put pieces into hot oil and fry until evenly golden brown. Be careful not to over-crowd your pan or the chicken will not have a crispy crust. 
• Raw corn flakes (makai poha) : 
  

चिकन पॉपकॉर्न्स

साहित्य:

• बोनलेस चिकन- २५० ग्रॅम
• कॉर्न फ़्लोवर- १ टीस्पून 
• अंड - १
• लसूण पावडर- १/२  टिस्पून किंवा लसूण पेस्ट- १ टीस्पून 
• कांदा पावडर- १/२  टिस्पून किंवा कांदा पेस्ट- १ टीस्पून 
• मिरची पावडर- २ टिस्पून किव्हा आवडीनुसार 
• मिक्स हर्ब्स- १/२  टिस्पून
• मिरपूड- १ टीस्पून  किंवा चवीनुसार
• Worcestershire सॉस किंवा लिंबाचा रस- १ टिस्पून
• मीठ- चवीनुसार 
• मक्याचे पोहे (चिवड्यासाठी वापरतात ते), भरड चुरा करून - २ कप
• तळण्यासाठी तेल- आवश्यकतेनुसार 

कृती:

• चिकन धुवून त्याचे छोट्या आकाराचे तुकडे करा.  
• एक वाडग्यात  लसूण व कांदा पावडर, मिरची पावडर, मिक्स  हर्ब्स , मिरपूड, Worcestershire सॉस आणि मीठ एकत्र करा. 
• मिश्रण चांगले मिक्स करून त्यात चिकनचे तुकडे घालावे. चिकनच्या तुकड्यांना मिश्रण व्यवथित चोळावे आणि किमान २ तास चिकन मुरु द्यावे. 
• नंतर त्यात अंड्याचा पांढरा भाग व कॉर्न फ्लोअर घालावे. सर्व काही चांगले मिक्स करावे.
• एका कढईत तेल गरम करायला ठेवा.  
• एका डिशमध्ये मक्याच्या पोह्यांचा चुरा घ्या. एकएक चिकन तुकडा त्यात घोळवा.  बाजूने तो चुरा चिकनला चिकटला पाहिजे. 
• अश्या प्रकारे सर्व चिकनचे तुकडे सोनेरी-तपकिरी होईपर्यंत तळून घ्यावेत. टिशू पेपरवर काढावेत.  
• गरमागरम चिकन पॉपकॉर्न्स टोमॅटो केचप आणि सलाड सोबत सर्व्ह करावे.  

टिपा:

• मक्याच्या पोह्यांचा चुऱ्याच्याऐवजी  ब्रेडक्रम्ब्स किंवा कॉर्न  फ्लेक्सचा चुरा वापरू शकता.
• हेच चिकन पॉपकॉर्न्स भारतीय चवीत बनवायचे  असतील तर वर नमूद केलेले मसाले वापरण्याऐवजी  टिक्का मसाला, आलं-लसूण पेस्ट आणि लिंबाचा रस घाला.

Thai Flavored Chicken Roast

I saw "Thai Chicken Roast" when I was surfing net. I decided to try it. But I don't have all Thai ingredients. I made some changes. Result came good. You can feel hot, sour and sweet taste in your mouth at a time.

Ingredients: 

Chicken- 250 gm

Oil-1 tblspn

For Marinate:

• Coriander stalk or celery stalk- ¼ cup chopped
• Ginger- 1 inch
• Garlic- 6 cloves
• Green chili- 2
• Red chili powder- 1 tsp
• Curry Powder - 1 tsp
• Soy Sauce or Fish sauce- 1 tbsp
• Lemon juice- 2 tsp
• Salt and pepper- to taste
• Thai Barbecue sauce- 1 tbsp

(Instead of this sauce you can use, 2 tsp tamarind pulp + 1 tsp brown sugar or jagerry + 1 tsp peanut butter or peanut paste) 

Method:

• Blend together the all mentioned ingredients for marinate into smooth paste.
• Marinate the chicken with this paste and keep it for 2 to 6 hours in freeze.
• Place in the baking tray and drizzle with little oil over it.
• Bake or grill it for 25-35 min on 200d C in a preheated oven till cooked.
• Serve hot with some salad and Thai hot and sweet chili sauce.

Chili Paneer With Chowmein Noodles

All time super hit....super addictive !

Chili Paneer (Dry)
Ingredients:

• Cottage cheese (paneer)- 250 gm
• Capsicum- 1 large (cut into ½ inch cubs)
• Onions- 2 large (cut into ½ inch cubs)
• Green chilies, slit- 4
• Garlic Cloves, minced- 6
• Ginger, minced-  - 1 tsp
• Chopped green part of spring onion- ½ cup
• Soy sauce – 1 tbsp
• Green Chilli Sauce- 1 tsp 
• Oil- as required
• Sugar- ½ tsp
• Salt to taste

For the Marinade Paste:

• Plain flour (Maida)- 2 tbsp
• Corn flour / corn starch – 2 tbsp
• Black pepper – 1 tsp
• Ginger garlic paste- 1 tsp
• Salt – ¼ tsp
• Water as required

Method:

• Cut paneer into 1 inch cubes.
• Make a thick paste with the ingredients for marinade. Add the paneer pieces in it and let them soak in the marinade for minimum 15 mins.
• Heat 3-4 tbsp oil in a pan and shallow fry the paneer pieces till golden brown from both sides. (Or deep fry coated paneer cubes till golden brown. Strain them and then put on an absorbent paper.) Keep aside for further action. 
• Heat 2 tbsp oil in a non-stick pan. Add minced ginger and garlic and sauté for 30 seconds over medium flame. 
• Add chopped onion and sauté until it turn translucent.
• Add chopped capsicum and green chillies and cook for 2 minutes. Keep stirring in between. 
• Add chili sauce, soy sauce, sugar and salt. (Adjust the quantity of chili sauce according to your liking to make it as spicy as you want it.) Mix well and cook over medium flame for 1 minute. 
• Add fried paneer cubes. Stir and cook over medium flame for around 2-3 minutes.
• If you want little gravy, add 1 tbsp of remaining marinate in pan, mix well & sauté until gravy turns thick. 
• Garnish it with spring onion and serve hot with noodles or fried rice. Or serve steaming hot as a starter.

I made this Chow mein Noodles using Ching’s Chowmein Masala.
Boiled Noodles stir-fry with onion, ginger, garlic, cabage, carrot, capsicum & salt like ordinary hakka noodles. I didn't use another sauce like soy, chilli etc . That’s it…..

Grilled Paneer Sticks With Peri Peri Spice Mix

This is a quick starter. I had leftover peri peri masala of McDonald, so first time I made this dish with that masala.  Everyone of my family was demanding again. So I made this masala by recipe of Chef Shantanu Gupte. I did some changes. Here is recipe....

Peri Peri Spice Mix/ Masala:

Ingredients:
Red hot chilli powder or Peri Peri Pepper- 3 tbsp (or whole dry red chillies- 1 cup)
Cumin Seeds- 1 tsp
Cloves- 5
Black Pepper- 1 tsp
Cinnamon-1 inch stick
Garlic powder- 2 tsp (or garlic cloves- 10)
Bay leaves- 2
Dried oregano- 2 tsp

This masala is made by two methods. 
1 st Method: 
Brake whole spices into small pieces. Grind together all ingredients into fine powder. Store in airtight container.
You can use spice powders like cinnamon, cumin etc if available.

2 nd Method: 
If you are using whole chillies and garlic. Soak dry red chillies in vinegar overnight with whole spices like cumin seeds, cloves, black pepper, bay leaf and cinnamon. Grind together into smooth paste. Store in freeze.

Easy Method: Use McDonald's Peri peri mix.  :) :P  

Grilled Paneer Sticks With Peri Peri Spice Mix

Ingredients:
Cottage cheese (paneer)- 200 gm
Capsicum- 2
Peri Peri mix- 2 tbsp or to taste
Salt- to taste
Oil- as required, for grilling

Method:
Cut paneer and capsicum into cubes. Marinate with peri peri masala for 15-20 min. (If you are using peri peri spice powder, add 1 tsp vinegar or lime juice in marinade.)
Heat some oil in a non-stick grill pan.
Arrange the paneer and capsicum cubes in satay sticks. (Soak satay sticks in water before using to avoid burning.)
Grill paneer sticks till evenly done from all sides.
Serve hot with hot and sweet chilli sauce.

Variations:
You can use potatos or sweet potato, chicken, fish almost every thing for a grill. 
Sprinkle on potato fries as usual. 

Lipsmacking Barbeque Chicken

This chicken tastes just outstanding......... 

Ingredients:

• Chicken breast pieces- 2
• Baby tomatoes- 6
• Colour bell pepper, Julianne- 1 cup
• Onion, cubed- 1 cup
• Salt and pepper- to taste
• Olive oil- 2 tsp
• Basil leaves- for garnishing 

For the Marinade:

• Balsamic vinegar- 1 tsp
• American barbeque sauce- 1 tbsp
• Chilli sauce- 2 tsp
•  Rosemary- 1 tsp
• Crushed pepper- ½ tsp
• Garlic  paste-1 tbsp
• Olive oil- 2 tsp
• Salt to taste

Method:

• Mix all the ingredients of marinade and marinate chicken properly with this marination at least 2 hours.
• Grill the chicken pieces  in preheated oven or on a barbeque for 25 to 30 minutes turning it in between.
• Serve hot with grilled veggies.

Paneer Tikka

Every lavish Indian dinner party is sure to have some tikkas .....




Ingredients:

• Paneer/cottage cheese, cubed- 150 gm
• Onion- 1 large size
• Capsicum- 1
• Tomato- 1

For Marinade:

• Hung curd (chakka)- ½ cup
• Homemade butter/ butter- 1 tbsp
• Tikka/tandoori masala- 2 tsp
• Ginger-garlic paste- 2 tsp
• Cumin (jeera) powder- 1 tsp
• Chaat masala- 2 tsp
• Black pepper powder- ½ tsp
• Red chili Powder- 1 tsp or to taste
• Red food colour- a pinch (optional)
• Rock salt/ Salt- to taste

Salad For Tikka:

• Onion, Julienne- 1 cup
• Tomato, deseeded and julienne- ½ cup
• Capsicum, julienne- ¼ cup
• Cabbage, julienne- ¼ cup
• Carrot, julienne- ¼ cup
• Chat masala, lemon juice, chilli powder, black salt/salt- to taste

Mix together all these ingredients.

Method:
Mix all ingredients for marinade and keep aside. Cut paneer into approx. ½″ thick cubes.
Marinate paneer cubes for min. 1 hour. If you want to keep them for extra more time, then keep them in the refrigerator.



Remove the seeds of tomato. Cut all vegetables into cubes. Rub salt and pepper on them, keep aside.

Put all vegetables cubes in the marinade. Thread the marinated paneer and vegetables onto seekhs / skewers in a combination of your choice. Grill on gas tandoor or any type of tandoor/barbeque or even in a pan.



Or you can use this roasting net.....



Or.... Preheat your grill on medium. Put the paneer skewers on it and brush with a little cooking oil. Grill till paneer is light golden and the veggies soft.
Do not overcook the paneer will become rubbery.

Place on a plate and sprinkle with Chaat Masala.
Serve with lemon wedges, salad and mint chutney. 
Serve piping hot as a starter!

Stuffed Chilies With Mozzarella Cheese

I like cheese and I always find chance to eat it............

Ingredients:

Bhavnagari chillies- 8

Grated Mozzerella cheese- 1 cup

Dried mix herb- 2 tsp

All pupose flour (maida)- ¼ cup

Conflour- ¼ cup

Fresh breadcrums- 1 cup

Oil- as required for deep frying

Salt & pepper to taste

Method:

Wash & wipe chilies. Prepare the chilies. Make a small horizontal cut, parallel to the stem about 1 cm below it. Make a vertical slit perpendicular to the first slit to the tip of the pepper. I don’t remove the ribs & seeds. But you don't like, you cam remove the seeds & ribs. Sprinkle some salt on the peppers and keep it aside while you prepare the stuffing. Salt softens the peppers just enough to allow it to cook quicker.

Take grated cheese in a bowl, add dried mixed herbs and mix. Stuff this mixture into the chillies. Mix maida, cornstarch, salt, pepper and water to make a batter. Dip the chillies in the batter.  

Then roll in the breadcrumbs. Repeat the process to get a double coating. 

Heat sufficient oil in a deep pan till very hot and deep fry the chillies till golden brown. Drain and place on an absorbent paper. Serve hot. 

You feel crunchiness at outside & cheesy tasty inside.

Baked Eggplant, Tomato & Chilly with Cheese

Simple to cook but great taste with trendy look.......

Ingredients:

• Eggplant (Brinjal)- 1 large size
• Tomato- 1 (It should be ripe & tough)
• Chilies (Sp. Bhavnagari chili or any big chili )- 3
• Grated Gouda or Mozzerela cheese- ½ cup
• Grated processed or cheddar cheese- ½ cup
• Finely chopped onion or spring onion- ¼ cup
• Mustered sauce- ½ tsp
• Black pepper powder- ½ tsp or as per taste
• Balsamic vinegar – 1 tsp
• Olives- 3
• Dried rosemary or mix herb- 1 tsp
• Chilly flex- 1 tsp
• Olive oil- as required
• Salt to taste

Method:

• Cut the slices of eggplant & tomato. Marinate with salt, black pepper & vinegar.
• Heat little olive oil in pan & sauté for just few min.
• Prep the chillies. Make a small horizontal cut, parallel to the stem about 1 cm below it. Make a vertical slit perpendicular to the first slit to the tip of the pepper. I don’t remove the ribs & seeds . Sprinkle some salt on the peppers and keep it aside while you prepare the stuffing. Salt softens the peppers just enough to allow it to cook quicker.
• Combine grated gouda cheese, chopped onion, pepper, rosemary, chilli flex, salt, little olive oil. Stuff the chillies with this filling. Place this filling on eggplant & tomato slices. Spread processed cheese on slices. Bake on 200C for 15 min or till eggplant cooks properly.
• Serve hot as starter or with garlic bread & soup. 

Crispy Chicken Tikka - Oven made

This is the tasty starter for party. This chicken tikka tastes like chicken lollypop, you can say... it is less oil  chicken lollypop.

हि पाककृती मराठीतून वाचण्यासाठी इथे क्लिक करा.  

Ingredients:

Boneless chicken pieces- 500 gm
Lollypop masala- 2 to 3 tbsp (available in Super markets and Crawford market)

For the Marinade:

• Any oil- 2 tsp
• Chilli powder- 1 tsp (optional)
• Crushed pepper- ½ tsp
• Ginger-garlic  paste-1 tbsp
• Salt to taste

Method:

• Wash the chicken pieces properly.  
• Mix all the ingredients of marinade and marinate chicken properly.
• Marinate min 10 to 24 hours. Keep in a deep freezer. Put out from freezer before ½ hr to start cooking.
• Preheat the oven to 200 C. (use convection mode)
• Drain excess water from chicken. Add lollypop masala and rub on chicken pieces. 
• Arrange the chicken pieces on the tray and bake for 25 to 30 minutes turning it in between..
• Serve hot with any salad and sauce.
• I have served here with Meyo salad (plz click here)

Tip:
I used here lollypop masala but you can use  2-3 tsp of tikka masala or tandoori masala. But then you have to use 1-2 tbsp corn starch for crispiness.