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Saturday, January 31, 2015

A view from AT THE TOP - Burj Khalifa Dubai

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The DAY 31/365 
The spectacular view of Dubai skyline from the world’s highest man-made viewing platform at the Burj Khalifa..! Truly awesome..!!

Wednesday, January 28, 2015

Carrot Rice - How to make Carrot Rice? / Lunch Box Recipes

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Looking for something, colorful, flavorful and indeed very tasty recipe for kids lunch box? Here goes a delicious rice dish made of carrots. Carrot rice has hints of sweet due to carrot and its spicy with the cinnamon flavor we used.  Now, I make it.. very often and my family just loves this yummy pulao..:)

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·         Raw  rice                            - 1 cup
·         Carrots                               - 2 to 3
·         Oil                                       - 2 tbsp
·         Cumin                                - 1 tsp
·         Ginger garlic paste            - 2 tsp
·         Onion                                 - 1
·         Green chilly                       - 2
·         Cumin pwd                        - 1/2 tsp
·         Cinnamon pwd                  -  ½ tsp
·         Garam masala pwd           - 1 tsp
·         White pepper pwd             - ½ tsp
·         Lemon juice                       - few drops
·         Salt to taste
·         Fresh coriander leaves
1.       Wash and soak raw rice for 10 mins in water.
2.      Drain the water and pressure cook along with 2 cups of water.
3.      Once the pressure goes off,  spread the cooked rice in a wide bowl by adding a tsp of cooking oil.
4.      Wash and grate carrots to fine shreds.
5.      Slice onion and keep ready.
6.      Heat oil in a fry pan.
7.      Add cumin and wait to crackle.
8.      Add ginger garlic paste and saute for a minute.
9.      Add green chilly and saute.
10.   Add sliced onions and fry till it turns light brown.
11.    Add cumin pwd, cinnamon pwd, salt and garam masala pwd.
12.   Mix well.
13.   Add grated carrots and stir fry in high flame for a minute.
14.   Now simmer the flame, sprinkle white pepper pwd and lemon juice.
15.   Mix well.
16.   Add cooked rice and fluff gently.
17.   Turn off flame.
18.   Flavorful and healthy Carrot Rice is ready.
19.   Garnish with freshly chopped coriander leaves.
20.  Serve hot with cucumber raitha, pickle or any side dish of your choice.

Tuesday, January 27, 2015

Grilled Paneer Tikka / Paneer Tikka Recipe / Grilled Paneer Recipe

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A fantastic starter and appetizer dish for the barbeque parties and dinner parties. It works out great for both indoor and outdoor grill. For this recipe, the Indian cottage cheese is very opt as it chars lightly with distinct smoky burned flavor instead of melting away like other cheeses. 
The juicy chunks of marinated paneer grilled together with..luscious onion, tomato and capsicum makes a heavenly combo with spicy and tangy mint chutney. 
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·         Paneer                                - 200 g
·         Besan flour                         - 2 tbsp
·         Turmeric pwd                    - ¼ tsp
·         Red chilly pwd                   - ½ tsp
·         Ajwain                                - ¼ tsp
·         Cumin pwd                        - ½ tsp
·         Coriander pwd                   - ½ tsp
·         Yoghurt                              - 2 to 3 tbsp
·         Tandoori masala pwd       - ½ tsp
·         Garam masala pwd           - ½ tsp
·         Ginger garlic paste            - 1 tsp
·         Chat masala pwd              - ½ tsp
·         Oil                                       - 2 to 3 tsp
·         Lemon juice                       - 1 tsp
·         Salt to taste
1.       Wash and slice paneer to fine cubes.
2.      In a mixing bowl, add besan flour, turmeric pwd, red chilly pwd, ajwain, cumin pwd, coriander pwd, yoghurt, salt, tandoori masala pwd, garam masala pwd, ginger garlic paste and chat masala pwd.
3.      Squeeze few drops of lemon juice.
4.      Blend well.
5.      Heat 2 to 3 tsp of oil and once it is hot pour over the mixture and mix.
6.      Now add the paneer cubes and coat well with the masala.
7.      Allow to marinate for 30 mins.
8.      Meanwhile dice the veggies onion, tomato and capsicum to cubes.
9.      Squeeze few drops of lemon juice over it and sprinkle salt, ¼ tsp turmeric pwd and ½ tsp red chilly pwd.
10.   Give a good mix and set aside.
11.    Soak the bamboo sticks in water for 20 mins to avoid burning of the sticks while grilling in the oven.
12.   Now skewer the paneer, onion, tomato, capsicum alternatively in the sticks.
13.   Brush it with oil.
14.   Preheat oven to 350 F or 180 degree celcius.
15.   Arrange the skewers in the baking tray.
16.   Grill them for 15 to 18 mins.
17.   Remove from oven, turn the skewers and brush them with oil.
18.   Grill further for 2 to 3 mins.
19.   Lipsmacking restaurant style grill paneer is ready.
20.  Transfer to serving plate and garnish with onion slices and lemon wedges.
21.   Enjoy hot by sprinkling chat masala over it.
22.  It makes an excellent combo with mint chutney.
Don’t worry, if you do not have a grill, simply cook the tikkas on a greased tava by turning them once in a while for 10 to 12 mins. Once it is done, grill the paneer over direct flame for 2 mins. 

Monday, January 26, 2015

Happy Republic Day 2015..!

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Happy 66th Republic Day to all my Indian friends. Let us remember the golden heritage of our country and feel proud to be a part of India..!

Thursday, January 22, 2015

Methi Chicken Recipe / Methi Murg / How to make Methi Chicken?

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Today am sharing with you an absolutely delicious recipe of Methi Murg ( chicken cooked with sundried flavorful fenugreek leaves). Its outright flavorful & lipsmacking good. 
This signature North Indian dish makes an excellent combo with paratha, pulka, roti or any Indian bread. Its one of my hub’s favorite recipes which..I used to prepare frequently. 
The earthy aroma of dried methi leaves blends very well with chicken and adds a lovely unique taste contrasted with the tantalizing spices in this dish.
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·                  Chicken boneless              - ½ kg
·                  Lemon juice                       - 1 tsp
·                  Turmeric pwd                    - ¼ tsp
·                  Red chilly pwd                   - 1 tsp
·                  Kasoori methi pwd            - ½ tsp
·                  Salt                                      - ½ tsp
To Make gravy:
·         Grated coconut                  - ½ cup
·         Cashew nuts                      - 6 to 7
·         Oil                                       - 2 tbsp
·         Green chilly                       - 1 or 2
·         Onion                                 - 2
·         Curry leaves                      - 6 to 7
·         Ginger garlic paste            - 1 tbsp
·         Turmeric pwd                    - a pinch
·         Red chilly pwd                   - ½ tsp
·         Coriander pwd                   - 1 tsp
·         Garam masala pwd           - ½ tsp
·         Sliced tomato                    - ½ cup
·         Sliced capsicum                - ½ cup
·         Kasoori methi pwd            - 1 tsp
·         Lemon juice                       - few drops
·         Fresh coriander leaves     - to garnish
·         Salt to taste
1.       Wash and clean the chicken pieces.
2.      Chop them into bite sized pieces.
3.      Marinate the chicken with salt, lemon juice, turmeric pwd & red chilly pwd.
4.      Make a paste of grated coconut, cashew nut with ½ cup of water in a blender and keep aside.
5.      Heat oil in a fry pan.
6.      Add sliced green chilly and onion.
7.      Saute till onions turn transculent.
8.      Add curry leaves and ginger garlic paste.
9.      Saute for a minute till the raw smell of ginger garlic paste disappears.
10.   Add marinated chicken and combine.
11.    Stir well.
12.   Simmer the flame and cook the chicken for 5 mins.
13.   Now add salt, turmeric pwd, red chilly pwd and coriander pwd. Cook covered without adding water till the chicken absorbs all the spices and done.

14.   Combine good and add cubed tomato and capsicum pieces.
15.   Cover and cook for another 3 to 4 minutes.
16.   Now add 1 cup of water to have the gravy.
17.   Add the cashew onion paste.
18.   Mix good.
19.   Add kasuri methi pwd.
20.  Cover and cook for 5 mins or till the chicken reaches the desired consistency. Sprinkle garam masala pwd.
21.   Once the chicken is done, turn off the flame.
22.  Sprinkle fine slices of onion and coriander leaves.
23.  Squeeze few drops of lemon juice.
24.  Transfer to serving plate and sprinkle dried kasuri methi over it to enhance the flavor.
25.  Lipsmacking and flavorful Methi Chicken is ready.
26.  It tastes awesome with pulkas, rotis or any Indian breads. 
Thanks for your valuable time & inspiring comments..:)