Murgh masallam

murgh massallam                                             

Ingredients:
Oil 150ml
Hung curd 1 cup
Green chilli 2
Fresh Coriander leaves 1 cup
Ginger 1/2 inch
1 head/bunch of garlic
Everest tandoori masala 1 Tbsp
Red chilli powder 2 Tsp
Cashew and almonds 4-5 each
Onion 3
Cream 2 Tsp
Oil for deep frying onion,cashew,almond.

Procedure:

1. Take 1 kg whole chicken and clean it thoroughly.
2. Make cuts in the chicken all over its body for better marination and fast cooking.
3. Prepare marination by grinding 1 cup hung curd, 2 green chillies,1 cup fresh coriander leaves,1/2 inch ginger, 1 head/bunch of garlic,1tbsp tandoori masala,2 tsp red chilli powder,salt as per taste.
4. Rub the marinade generously all over the chicken skin and squeeze one lemon halves over the entire chicken.
5. Close the container and refrigerate chicken overnight.
6. On the next day take out marinated chicken from refrigerator and let it attain room temperature. 
7. Now heat a non stick pan take 150 ml oil in it and when warm enough place your marinated chicken in the hot oil.
8. Now close the lid and let it cook fully from one side for nearly 20 min
9. After 20 min turn around the whole chicken and again close the lid and let it cook nearly for another 20 min.
10. After its done from both sides cook it sideways for 5 min from each side with the lid of pan kept open.
11. When done fully drain extra oil from chicken by placing chicken on filter paper.
12. Now for making gravy just deep fry 3 medium onion and few cashews and almonds in oil and keep aside  and later grind them together into a fine paste using water.
13. In the same hot pan where you cooked chicken add leftover chicken marinade ( you can reduce the oil from pan if you wish) and saute it.
14. Now add 2 tsp red chilli powder and 1/2 tsp garam masala and saute it.( as the chicken marinade already contains red chilli powder and tandoori masala so red chilli powder and garam masala quantity is reduced purposefully while making tadka)
15. Now add the onion, cashew, almond paste which you made earlier in the same hot pan.
16. Saute for a while only as the onion, cashew,almond are already properly roasted due to deep frying. 
17. Now pour 2 tsp cream. You can use homemade cream made by whipping fresh milk malai and unboiled/raw milk.
18. Saute for a while.
19. Take out the gravy on a plate and serve it with roasted whole tandoori chicken.
20. Your superdelicious murgh massallam is ready to be served.

Crab curry

Crab curry                                                                          

Ingredients:

Crabs 6-7

For  marination
Garlic 6-7
Ginger 1/2 inch
Coriander 1 cup
Salt 1/2 Tsp
Turmeric 1 Tsp

For onion masala
Onion 6-7
Garlic 1/4 cup
Tomato 2
Ginger 1 inch
Dry grated coconut 1+1/2 cup

For crab curry
Kolhapuri kanda lasun chutney 3+1/2 Tbsp
Garam masala 1+1/2 Tsp
Salt as per taste
If you don't have kolhapuri kanda lasun chutney then ingredients would be as below :
Red chilli powder 3+1/2 Tbsp
Garam masala 2 +1/2Tsp
Salt as per taste

Procedure:
Cleaning crab
Always take a big crab and it should be alive and properly walking just check for these two things i usually prefer black crab it is very tasty than the red one we get here in mumbai.
There are two ways of cleaning :

1. Take a live crab and put it in boiling water for 60 sec it would get killed and then it out from hot water and pluck the gills/legs and pull out the carapace/shell and wash it thoroughly under running water discard unwanted pink/yellow/orange coloured flesh you get to see after opening the carapace/shell
2. Take a live crab pull out its gills/legs. The legs in upper and stomach portion are used for making curry as it contains much flesh and the rest legs at bottom which are used by crab for walking and are thin in size gather them all and grind in mixture to form a fine paste and sieve them and take out the juice and add this juice to curry. Now for cleaning the stomach portion pull out carapace/shell of the crab. The carapace/shell contains yellow or bit brownish part it is meat you can preserve it for adding in curry but personally i don't use it as it just adds to extra fats. When shell is opened the gills and guts are visible as shown in below images. Discard the orange or bit brownish portion in the guts of crab shown in below images.In short discard every flesh you get to see after opening shell of crab which is not white in colour. clean the crab under running water. Now the crab is cleaned thoroughly and is ready for use.

Making onion masala 

1. Firstly peel off the onion,ginger and garlic clean with water and start chopping them.
2. Chop 6-7 medium sized onions into thin wedges and chop ginger and tomatoes in cubes and keep garlic as it is.
3. Now heat up a non stick pan at low temperature put 1 tbsp oil and when its is warm enough add all chopped onion,ginger and garlic and caramalise them together at low flame until they are dark brown as shown in below images. Keep on stirring in between.Now when done  take them out and in the same pan add chopped tomatoes and caramalise them until they turn soft meanwhile take 1+1/2 cup grated dry coconut and roast it at low flame on a dry frying pan. Take atmost care that coconut is not burnt else it would spoil the taste of onion masala.keep on stirring continuosly. When grated dry coconut turns brown in colour take it out in a plate.
4. Now in a dry mixer firstly grind dry roasted  coconut into a fine paste then add roasted onion,garlic and tomatoes and grind them all together into a super fine paste.
5. This onion masala can be used for making any meat curry or vegeterian curry recipes.

Making crab curry

1. Firstly marinate the cleaned crab with 1/2 tsp salt and turmeric meanwhile make the second marinate for that grind garlic,ginger and coriander into a coarse paste and apply this marinate to crab (stomach and legs both) and keep it aside for 10-15 min.
2. Heat up a 5 lit cooker at medium flame and Pour 1/3 cup oil in it. When it gets heated add 1 finely chopped onion caramalise it then directly add 3+1/2 tbsp kolhapuri kanda lasun chutney, 1+1/2 tsp garam masala and salt as per taste in hot oil and stir it continuosly else it would get burnt it helps in getting red colour for the curry making it tempting we call it tavang in marathi. You can get this kolhapur chutney in any maharashtrian grocery store if you don't have it just add red chilli powder instead 3+1/2 tbsp red chilli powder and 2+1/2 tsp garam masala and salt as per taste roast this masala's in oil and add 1 cup onion masala depending upon thickness of curry you want.
3. Now roast the onion masala until oil starts leaving the surface of cooker.
4. When onion masala is roasted properly add marinated crabs alongwith its gills/legs mix them properly with the roasted onion masala close the cooker with steel plate for a while then remove the plate saute for a while and nearly pour about 500 ml hot boiling water in the cooker. Do not forget to add crab juice of legs which you had sieved earlier then close the cooker and let it shimmer on medium flame.
5. Take out 5-6 whistles and let the cooker cool down.
6. Yummy crab curry is ready to be served

1 minute whole wheat brownie

Whole wheat 1 min brownie                                                              

                                                                            Ingredients:

Whole wheat flour  ¼ cup                                                  

Sugar  ¼ cup+ 2 Tsp

Unsweetened cocoa powder 2 Tbsp

Melted butter 2 Tbsp

Milk at room temp.  ¼ cup +1/2 Tbsp(60ml)

Vanilla essence  ¼ tsp

Procedure:

1. In a wide bowl take all dry ingredients mix well without lumps you can use a manual hand blender or mixer.
2. Then add melted butter, milk and vanilla essence. Mix well properly using manual hand blender or mixer. Sugar should be dissolved in the mixture. The consistency of the mixture should be slightly thin and not too thick. It should fall like ribbon .
3. Transfer mixture to microwave at high power for 1 min. Now remove and insert a toothpick if it does not comes out clean again microwave for 10 sec mine got baked in 1 min 30 sec.
4. Serve it with icecream.

Note:

• Never over bake brownie else it would turn hard.
• Brownies  won't double in size after baking
  

• Colour of brownie may vary as per colour of cocoa powder. I used blue bird cocoa powder.

Chicken kathi roll            

                                                                                Ingredients:  

Chicken 500gm

Dahi/ curd 1/4 cup

Tandoori masala 1 Tsp

Red chilli powder 1+1/2 Tsp

Ginger garlic paste 1 Tsp

Butter 1 Tbsp

Kneaded wheat flour/chapati dough 2 cup

Egg 4

Onion rings 1 cup

Pudina/mint chutney 1/4 cup

Chaat masala 1/4 tsp

Pepper 1/4 tsp

Chilli flakes 1/4 Tsp
Tomato ketchup 2 Tsp

Chilli sauce 2 Tsp
Mixed herbs 1/4 Tsp

Salt as per taste

Procedure:

Making chicken stuffing

1. Take cleaned boneless chicken in a  bowl and prick it with fork. Now marinate the chicken with dahi,tandoori masala,red chilli powder,ginger garlic paste,salt and refrigerate overnight.
2. On next day take out chicken from refrigerator and let it attain room temperature.
3. Now heat grilling pan on low flame and put 1 tbsp butter let it melt. Now add the marinated chicken pieces on butter and let it cook properly from both sides.
4. When chicken is done just keep it aside. 

Making Egg Paratha

1. Pull out a ball from kneaded chapati dough and start making chapati meanwhile heat up the non stick pan and when it is warm enough put your chapati on the tawa and roast it properly from one side apply butter and flip it and keep it for few seconds and take out  thus only one side is properly cooked and other side half way done. Keep the gas on.
2. Now whisk an egg with some salt and pepper pour 1/2 tsp butter on the same pan and pour egg over it spread it evenly and immediately keep the half way done side of your chapati over the egg as shown in below images and press chapati gently over the omlete.
3. Flip the above egg paratha and when done place it on a plate.

Assembling roll

1. Now on this egg paratha first apply a layer of  butter then secondly apply layer of dr.oetkars eggless mayonnaise then lastly apply pudina chutney now keep your chicken stuffing near to one side of paratha it would help us to roll egg paratha properly. Then put onion rings over the chicken stuffing and sprinkle some salt,chaat masala,chilli flakes,mixed herbs, tomato ketchup and chilli sauce.
2. Roll the paratha now as shown in below image.
3. In the similar manner we can make 4 chicken kathi rolls with the above chicken stuffing.

Tip :  

1. In restaurants instead of chapati dough ( wheat flour dough) they use dough made up of all purpose flour i.e maida but i thought of making the recipe healthier so i used chapati dough.
2. vegeterians can use paneer instead of chicken and skip the egg.



Khaman Dhokla

Khaman Dhokla

Ingredients:
Besan (Bengal gram flour) 1 cup
Semolina(rava)  1+1/2 Tbsp
Sugar 4 Tsp
Ginger green chilli paste 1 Tsp
Citric acid(nimbu ka phool) ½ Tsp or
Lemon juice 1 Tsp
Fruit salt (eno) 2 Tsp
Oil for greasing and cooking 3+1/2 Tsp
Mustard seeds  1 Tsp
Chopped green chilli  1 Tsp
Sesame seeds  1 Tsp
Pinch of asafoetida(hing)
Curry leaves 2-3
Salt as per taste

For garnish
Chopped coriander 2 Tbsp
Grated coconut 2 Tbsp

procedure-

1. Combine besan,rava,sugar,ginger green chilli paste,citric acid and salt along with little water approximately ¾ cup in a bowl and mix well with help of your spoon to get a smooth and thick batter.
2. Now take a big vessel and keep a stand inside it and pour 1 cup water at the bottom  for boiling purpose and keep the oil greased cooker vessel on top of the stand and close the big vessel with lid ;steamer like arrangement.
3. Now add 1+1/2 Tsp of fruit salt to the batter and add 1 Tsp of water to the portion you added fruit salt and mix gently.
4. Immediately pour this batter in your greased vessel and keep it inside big vessel as shown  below and close it with steel plate and steam it for 12-15 min or till toothpick comes out clean when inserted in the dhoklas.
5. Heat 3 Tsp of oil in small pan and add mustard seeds and when it crackles add sesame seeds,curry leaves,green chilli,asafoetida and mix well sauté on medium flame for few seconds remove from flame and add 1+1/2 Tbsp water and mix well.
6. Now when your dhoklas are ready let the vessel cool down first then slowly invert the dhokla vessel onto a plate.
7. Now on this dhokla pour above tempering evenly.
8. Garnish it with grated coconut and coriander and cut the dhokla cake into equal sized pieces.

Tip - I had used masala mirchi instead of green chilli so tasted much better

Chicken tandoori                                                       

                                 

Ingredients:
Chicken ( leg pieces)  1 kilo
Thick dahi 1 cup
Tandoori masala 1 Tbsp
Red chilli powder 1+1/2 Tbsp
Ginger garlic paste 2 Tbsp
Kasuri methi 1 Tsp
Butter 1/2 cup
Chaat masala 1 Tsp
Salt as per taste

Procedure :

1. In a large bowl take cleaned chicken leg pieces. 
2. Prick the chicken pieces all over with help of fork or make slits using sharp knife this would help to marinate chicken properly from inside also.
3. Now in the same bowl start adding all the ingredients to marinate chicken i.e thick curd,tandoori masala,red chilli powder,ginger garlic paste,kasuri methi,salt.
4. Now refrigerate the marinated chicken for 2 hr or overnight.
5. Before making tandoori just take out the marinated chicken from fridge and let it attain room temperature.
6. Now at low flame heat a non stick pan and put 2 Tbsp butter let it melt then add marinated chicken after 15 min flip over the leg pieces and cook them properly from both sides. I had used double sided grill fry pan to make tandoori because of it the chicken was cooked in 15 min leaving behind lot of chicken juices so i kept the flame high and dried the chicken pieces as the main flavour is in the chicken juices so don't throw it. But in this pan the chicken became very juicy and tasty.
7. When done put the chicken pieces on phulka stand or using pair of tongs hold the chicken and directly put them straight on high flame until they get  burnt a bit and thus we get smoky flavour same like restaurant.
8. Now brush  hot chicken leg pieces with melted butter and sprinkle some chaat masala over it and serve hot with mint chutney.

Eggless red velvet cake using natural colour and in pressurecooker

Red velvet cake                                                                   
Ingredients:                   

Butter 1/3 cup

Icing sugar 1 cup

Beetroot puree(1 beetroot boiled and grinded) 1/2 cup    

All purpose flour/maida 1 cup

Baking powder 1/2 Tsp

Unsweetened cocoa powder 1 Tbsp

Milk 1/4 cup + 1 Tsp

Vanilla extract 1 Tsp / vanilla essence 2-3 drops

Eno fruit salt 1/2 Tsp

Procedure:

1. First peel and dice beat put in pressure cooker along with 1/4 cup water and cook until 4 whistles. Then put boiled and peeled beet into blender and puree it down.
2. Take softened butter into a bowl and to that add icing sugar and whisk them properly with hand blender.
3. Meanwhile take a dry cooker put 1 cup salt or sand at the bottom and keep cooker ring/steel stand/steel or aluminium vessel inside the bottom of cooker and close the cooker with a thick steel plate and preheat the cooker at high flame for 8 min.
4. Now add beet puree in butter sugar mixture and whisk again.
5. Sieve plain flour,cocoa powder,baking powder into above mixture. Mix well.
6. Add milk,vanilla extract and combine well.
7. Add eno fruit salt and sprinkle 1 tsp of milk over it so that it rises properly thereby making the cake batter soft.
8. Now take a aluminium/steel pan and grease it with butter/ghee and sprinkle some maida all over the pan and tap it properly to remove extra maida. If you keep a greased butter paper at the base of vessel the cake wouldn't stick to your vessel at all.Now pour your cake batter in this pan spread it evenly with the help of wooden spatula and also tap the vessel so that the batter is evenly distributed.
9. Now keep the aluminium/steel cake batter filled vessel inside preheated cooker over the steel stand as shown below.
10. Close the cooker with steel plate and keep heavy weight over it as shown below and bake the cake for about 30 min or until the toothpick comes out clean.
11. When the cake cools down invert it on a wirerack.

Icing the cake

1. Keep a empty clean bowl in fridge for an hour or keep the bowl in another bigger sized bowl containing ice water for preparing icing for the cake
2. Now in this bowl take 100gm whipping cream and with the help of  electric beater beat the whipping cream at low speed until soft peaks are formed. Don't overdo it else whipping cream would get curdled.
3. Now fill this whipping cream in piping bag and refrigerate it for 15 min.
4. Meanwhile take your sponge cake and with the help of knife cut it horizontally into two equal halves.
5. Take out your piping bag from refrigerator and start covering one of your cake layer and start spreading it equally all over the cake.
6. Now put your second cake layer on top of it and make design as shown in above image or as per your choice.
7. I had made this cake for my son's b'day party the cake was really very soft,delicious and healthy to as no artificial colours are used.

Tip

In order to understand whether your whipping cream is ready for frosting just invert the vessel in which you whipped the cream if it's not falling down your frosting is done properly else again beat it for a while.

Shankarpali

Shankarpali

Ingredients:
Milk 1 cup
Sugar 1cup
Ghee 1cup
Salt a pinch
All purpose flour/maida nearly 1/2 kg (sieved)





Procedure:

1. Take all above ingredients except salt in a non stick pan and keep the flame low and when mixture boils and sugar gets dissolved switch off the gas and let it cool down.
2. Now in this mixture add sieved maida and a pinch salt gradually until it forms a chapati like dough as shown below  ( maida quantity would vary;1/2 kg more or less until a chapati dough consistency is reached)
3. Let the dough rest for an hour.
4. Now heat oil in a pan in order to deep fry shankarpali and at the same time take out balls from the dough and roll out big chapati out of it and with help of knife cut the chapati into diamond shape.
5. When the oil in kadai is adequately heated drop 15-20 shankarpali into oil for deep frying. You can fry more if you have a bigger pan/kadai.
6. Fry them until they turn golden keep the flame medium.
7. In these way fry all the shankarpali and let them cool down and then store in air tight container.
8. Kids would enjoy the sweet and crispy shankarpali.

Tip-  

Take atmost care while frying shankarpali if the flame is kept high it would get burnt and spoil the taste .fry them at medium flame keep stirring in between so that they get fried from inside and are golden coloured and crispy from outside. In the below image i have made 1kilo shankarpali by doubling the ingredients.

Dora cake

Dora cake                                                                                      

Ingredients:
Eggs 3
All purpose flour/maida 2 cups
Powdered sugar 1 cup
Milk 1/2 cup
Baking soda 1 Tsp
Vanilla extract/essence 1/2 Tsp
Chocolate spread

Procedure:

1. In a glass bowl take 3 eggs and whisk them properly until it gets doubled. Then add powdered sugar in same bowl again whisk it with manual blender for 2 min.
2. Mix egg and sugar properly then add vanilla extract again whisk. Now add maida and baking soda and whisk again and lastly add milk gradually and keep on mixing properly until runny batter is formed.
3. Rest batter for 10 min
4. Now heat a non stick pan on low flame and add 1/2 tsp butter on it and then pour nearly 1 tbsp cake batter  onto it or as per the size of pancake you require. You can make 2-3 pancakes at a time.
5. Spread it evenly and put a glass lid on pan so that you can check whether cake is done from one side. After a minute cake would turn brown from one side and bubble would start raising from inside the pancake and pancake would get doubled that is the appropriate time to flip it.
6. When pancake is done from both side take out them onto a dish and let it cool down. In the same way you can make all the pancakes as per the quantity you require and let them all cool down.
7. Now apply chocolate spread evenly on top of pancke and close it with another pancake as shown in pic.
8. This pancakes are sweet and crispy and super delicious in taste a perfect menu for kids b'day party.
9. This dora cakes are favourite dish of kids cartoon doraemon.

Tip -

• Take atmost care while making dora cakes because if they get burnt it would spoil the taste.
• You can apply jam,whipping cream in between dora cakes as per your kids choice

malpua

Malpua                                                                                                                   

Ingredients:

Milk  ½ litre
Sugar ¼ cup
Elaichi powder ½ tsp
Sugar syrup/leftover gulabjamun pak  2 cup
Whole wheat flour  1 cup approximately

Procedure:

1. In a non stick pan take milk,sugar,elaichi powder and keep it on low flame until the milk gets reduced to half. 
2. Also remove all the milk solids stick around sides of pan and put them back at the centre of pan. 
3. when rabdi is formed switch off the gas let it cool down.
4. Keep aside  some rabdi for garnishing malpua.
5. Now strain the wheat flour and add in above rabdi.
6. Add wheat flour gradually until it attains dosa batter consistency thus malpua batter is ready.
7. Now here there are two ways of making it: 

Method 1

Heat non stick pan on low flame and Put 1 tsp ghee  and when ghee is warm enough pour above malpua batter on pan approximately 1 +1/2 tbsp as per the size you want and make small dosa's out of it. Roast it properly from both sides and then put them in sugar syrup for 10 min and then drain malpuas from sugar syrup. Pour some rabdi at top and garnish with pistachios and serve hot. You can also refrigerate them and eat it also tastes nice.

Method 2

Take  1 cup ghee in a pan and switch on the flame and when the ghee is warm pour 1 tsp malpua batter and deep fry it (like the way we do pakoras) and  when fully done put all the malpua in sugar syrup for 10 min and then drain and pour some rabdi on top and garnish with pistachios and serve hot.

Tip-

Usually maida is used instead of whole wheat flour but i wanted to make healthier and yummy version for kids.