CHICKEN TIKKA MASALA

               SIMPLE RECIPE OF CHICKEN TIKKA MASALA

Ingredients 
Chicken Tikkas - 1 lb
 Tomato puree - 1 Cup
 Ginger garlic paste -1 tsp
 Cashews - 1 tblsp (4-6 coarsely powdered)
 Heavy cream - 3-4 tblsp
 Oil -2 tbsp
 Kasoori methi (fenugreek leaves powder) - 1 tsp
 Corriander Powder  - 2 tsp
 Garam masala -1/2 tsp
 Cayenne pepper/ Red Chilly Powder - 1/2 tsp
 Cumin seeds - 1/2 tsp
 Cilantro - for garnish

Method
 1. Make chicken tikkas as per the recipe.
 2. Heat a non stick pan with oil. Add ginger garlic paste and fry for 1 min in low flame.(monitor its not burnt)
 3. Add the tomato puree and cook until it thickens to form a paste.
 4. Now add garam masala, cayenne pepper, corriander powder and kasuri methi.
 5. After 1 min add the heavy cream and stir in low flame to get a thick paste. Also add leftover marination masala(optional).
 6. Now add the tikkas and cook for 2 mins and switch off.

 7. Garnish with cilantro and serve with naan, chappathi or rice.

                                         MASALA COKE RECIPE
                                                                                                                                                                    Recipe Cuisine: Indian  |  Recipe Category: Drink
Prep Time: 5 mins    |  Cook time: 0 mins    |  Serves: 2

INGREDIENTS:
Any cola drink  :2 cups
Chaat masala : 2 tsp
Kala namak : 1 pinch
Roasted jeera powder : 1/2 tsp
Black pepper powder (optional): 2 pinches

METHOD:                                                                                                                                                  1.Cool the cola drink until you are going to prepare the drink. I used coke zero, but you can use any brand. In a tall jar or big enough container, place all the ingredients except the coke.
2. Pour the coke slowly and it will bubble and raise very much, so let the container you use be apt for that.
3.Mix gently and immediately pour over ice to serve.

 Serve immediately. Best after a dinner treat. You can make this easily for any party, get together, game nights.

                                            MAKING GULAB JAMUN  EASILY                                                                                                                                                 -

Prep time:
           30 mins
Cook time:
           25 mins
Total time:
           55 mins
Gulab Jamun - a popular indian dessert of fried dumplings in rose scented sugar syrup.
Recipe type: dessert, sweets
Cuisine: north indian
Serves: 2-3
Ingredients (american measuring cup used, 1 cup = 250 ml)
for the gulab jamuns:
1 cup milk powder
¼ cup all purpose flour or maida
1 tsp oil or ½ tsp ghee
a pinch of salt (optional)
a pinch of baking soda
1 to 2 tbsp yogurt
a few blanched pistachio or almond slices for garnishing
for the sugar syrup:
2 cups water
1.5 cups sugar
3-4 green cardamoms, husked & crushed or powdered
a pinch of saffron (optional)
1 tsp rose water (optional)
Instructions:
Preparing the sugar solution:
mix water, sugar, cardamom and saffron.
keep this sugar solution on fire and cook till you get a syrup consistency.
there should be no thread formation in the sugar solution.
stir in the rose water and keep aside.
preparing the jamuns:
first mix the milk powder, all purpose flour, soda in a bowl.
add oil or ghee and just 1 tbsp of yogurt.
mix and keep on adding little of the yogurt to get a soft sticky mixture.
the dough should not be crumbly or dry. if it is then add some yogurt.
make smooth small balls from the dough.
heat the oil and the reduce the flame to low.
add the balls and fry them stirring often to get even color.
when they become golden, remove from a slotted spoon and add them to the sugar syrup.
let them soak in the sugar syrup for atleast 1-2 hours.
gulab jamuns can be served warm or cold. if they are at room temperature, then warm in the microwave and serve gulab jamun topped with sugar syrup.

Everyday is something new to learn something new to share.Today I am going to share most common foods in India.It is a simple and easy recipe.                                                                                  

 SAMOSA:                
  Ingredients:
- 3 tbsp vegetable oil
- ½ tsp mustard seeds
- 60g/2½oz chopped onion
- 1 tsp finely chopped ginger
- 60g/2½oz frozen peas
- 1 tbsp ground coriander
- 1 tsp ground cumin
- ¼ tsp red chilli powder
- ½-¾ tsp garam masala
- 1-2 tsp dried mango powder, to
taste (alternatively, use juice of 1/2
a lemon)
- salt, to taste
- splash water
- 600g/1lb 5oz potatoes, peeled,
boiled until soft and crushed into
large lumps
- 4 tbsp chopped fresh coriander
leaves
- packet ready-made filo pastry
- 5 tbsp melted butter, for brushing
- 2 tbsp sesame seeds (optional)
(you can also use poppy or nigella
seeds)


Method:
1. Heat the oil in a small non-stick
pan and fry the mustard seeds for
about ten seconds, or until they
begin to splutter.
2. Add the onion and ginger and
cook for 2-3 minutes over a high
heat. Add the peas, stir well and
add the spices, mango powder, salt
and a splash of water. (If using
lemon juice, add this instead of the
water.) Cook for 1-2 minutes, then
add the potatoes and coriander and
cook for 2-3 minutes. Taste and
adjust the seasoning.
3. Preheat the oven to 200C/400F/
Gas 6.
4. Unroll the pastry and cover with
cling film and a damp tea towel.
Peel off one piece and keep the rest
covered so that it doesn't dry out.
Lay the pastry sheet flat on a clean
surface and brush with melted
butter. Fold in one third of the
pastry lengthways towards the
middle. Brush again with the butter
and fold in the other side to make a
long triple-layered strip.
5. Place one rounded teaspoon of
the filling mixture at one end of the
strip, leaving a 2cm/1in border.
Take the right corner and fold
diagonally to the left, enclosing the
filling and forming a triangle. Fold
again along the upper crease of the
triangle. Keep folding in this way
until you reach the end of the strip.
Brush the outer surface with more
butter. Place onto a baking sheet
and cover while you make the rest
of the samosas. Sprinkle over a few
sesame seeds, if using.
6. Bake in the centre of the oven
for 30-35 minutes, or until golden
and crisp, turning halfway through
the cooking time.
7. To serve, place the samosas onto
a large serving plate with a bowlful
of chutney.