Chicken Reshmi Tikka Easy Recipe

Cuisine: Indian Starter

Serves: 2-3 pax

Food Presentation

Ingredients:

  • Chicken Thigh Boneless 300 grams
  • Hung Curd 100 grams
  • Ginger and garlic paste 2 tablespoon
  • Kasturi Methi handful
  • Salt to taste
  • Red Chilly Powder to taste
  • Garam Masala to taste
  • Dhaniya Powder to taste
  • Mustard Oil 2 tablespoon

Method:

  1. Cut the thigh pieces into dice style cutting (Cubes)
  2. Marinate the chicken with all the spices, ginger and garlic paste, mustard oil and at the last hung curd
  3. Marinate well and keep it aside for minimum 40-45 minutes
  4. Take a pan, add little oil then start grilling all the pieces of the Chicken
  5. Keep grilling flipping it again and again at medium flame, allow it to cook properly
  6. When you see golden brown colour on the chicken then take it out from the pan
  7. Serve hot with green chutney

Chef Tips:

  • Don’t use the breast pieces of the chicken, use the thigh piece only
  • You can grill the chicken on pan, oven, air fryer, OTG anything you want to, marination remain the same
  • You can keep the marinate chicken for 2-3 days inside the fridger
  • Add lemon and Chaat masala if needed

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Mixed Veggies Suji/Rawa Idly Easy Recipe

Cuisine: Indian Starter

Serve: 2-3 pax

Food Presentation

Ingredients:

  • Rawa/Suji 200 GMs or 1 Cup
  • Dahi/Curd 50 GMs or 3 tablespoon
  • Salt to taste
  • Carrot small size 1 pc
  • Beans 2-3 pcs
  • Green Chilli 2-3 pcs
  • Coriander leaves handful
  • Baking powder 1 teaspoon

Method:

  1. Chop all the veggies and keep together
  2. In a mixing bowl, take Rawa add curd, all the veggies, baking powder and salt
  3. Mix it with Luke warm water and leave it outside for atleast 20 min
  4. When you see bubbles have started coming in the batter take the idly stand and put the batter into it
  5. Steam it for 15-20 min till they are fully cooked
  6. Serve hot with Chutney

Chef Tips:

  • If you don’t have baking powder then also you can cook it
  • If you want to make it plain minus all the veggies
  • Steam can be done in a steamer or a thick bottom pan or patila

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Falafel Easy Recipe

Cuisine: Mediterranean

Serves: 4pax

INGREDIENTS:

  • Chickpeas (Choley) Raw 250 grams
  • Onion medium 1pc
  • Capsicum medium 1pc
  • Garlic chopped 1 tablespoon
  • Salt to taste
  • Pepper powder to taste
  • Sesame seed 1 teaspoon
  • Lemon 1pc
  • Maida 3 tablespoon
  • Corn Flour 3 teaspoon
  • Green Chilly 1-2pc
  • Basil chopped
  • Vegetable Oil for frying
  • METHOD:

    • Soak the chickpeas over night, then boil it adding salt into it
    • Chop the vegetables finely, Onion, Capsicum, Garlic
    • When the Chickpeas are boiled drain the water and mash them
    • Add vegetables in the chickpeas and then add salt, pepper, chopped basil and lemon juice
    • Then add Maida and Corn Flour for binding
    • Make small round patty and shallow fry till golden brown
    • Serve hot with Hummus*

    Chef Tips:

    • Overcook the Chickpeas but take it out of water immediately so that they don’t drink water
    • After mixing of all the ingredients keep it inside the fridge for sometime
    • This mixture can be kept for a week and used again
    • Recipe of Hummus is below check it out

    *Recipe of Hummus

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    Prawn Sukka Easy Recipe

    Cuisine: Mangalorian Cuisine

    Serves: 2pax

    Ingredients

    • King Prawns cleaned 15pcs
    • Onion, chopped 1pc
    • Tomato, chopped 1pc
    • Ginger, chopped 1pc
    • Garlic Flakes, crushed 3pcs
    • Green Chilly, Chopped 2pcs
    • Mustard seed 1pc
    • Curry Leaves, few springs
    • Dry Red Chilly 7-8pcs
    • Refined Oil 2 tbsp
    • Turmeric powder 1/4 tsp
    • Salt to taste
    • Coriander seeds, roasted 2tsp
    • Cumin seeds, roasted 1tsp
    • Mustard seeds, roasted 1/4tsp
    • a pinch of Fenugreek seeds, roasted
    • Fresh Coconut, grated 200gms
    • Tamarind paste 50gms

    Method:

    1 Clean the prawns well by removing its head, shell and deveining it. Keep aside.

    2 Grind all the ingredients under dry paste, except for the grated coconut and tamarind. Make a fine powder. Now add the rest of the ingredients and grind again until you get a coarse dry coconut paste. Keep aside.

    3 Heat oil in a kadai. And when its hot enough add mustard seeds, garlic, dry red chili and curry leaves.

    4 Add chopped onions and sautee until translucent. Add green chili and ginger, give a stir.

    5 Now add chopped tomatoes and let it cook for 5 mins until they become soft.

    6 Add cleaned prawns, turmeric and salt to taste. Mix well.

    7 Add half cup of water and stir. Close the lid and cook the prawns for another 5 -6 mins in medium flame. Add more water if needed.

    8 Once gravy is thick, add the Dry coconut paste and mix gently.

    9 Cook for about 2-3 mins. Turn off the gas. The prawns will be well coated with this dry coconut paste now.

    10 The hot and spicy Prawns Sukka is ready to be served.

    11 Serve hot with garnish of curry leaves

    Note: If you don’t eat Prawns you can cook the same recipe with Boneless Chicken or Cottage Cheese

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