Hariyali Chicken Kabab

By Baijayenti Sahu From ‎Sikandalous Cuisine

Sunday Starter
Hariyali Chicken Kebab n Salad....

You need....
1st marination
Chicken 500 gm
Curd- 3 tbsp
Ginger garlic paste-2 tbsp
Mustard oil- 1tbsp
Garam masala-1tbsp
Salt to taste.

2nd marination
Sarson,Palak,Dhaniya,Mint leaves,3 greenchilly.....Puree1/2 cup

How to make
Mix all ingredients of 1st marination and keep for 1/2 hr.
Mix all ingre of 2nd marination and marinate atleast 10hr....
Grill in microwave for 15 to 20.
Sprinkle chat masala over kebab n serve hot with salad n sauce or chutney.

Bhindi Do Pyaza

Recipe by Uma Vivek From Home Chef Guild
Bhindi Dopyaza

Lady finger/bhindi - 500 gms
Onion - 2 Large
Turmeric powder - ½ tsp
Red chilly powder - 1 tsp
Dried mango powder/Amchur - 1 tsp
Garam masala powder - 1 tsp
Oil/ghee - 3 tbsp

Preparation
***********
1.Wash the bhindi in running water. Then wipe them with a kitchen napkin. Now chop the bhindis into half inch pieces. Slice the onions thinly.

2.In a pan, add ghee or oil. Then add the chopped bhindis. Saute them on a low to medium flame till the bhindis become slightly tender.

3.Now add the sliced onions. Add all the dry masala powders except garam masala powder and amchur and mix well. Add salt too. Mix the bhindis well with the onions.

4.Cook on a slow flame till the bhindi has become tender and cooked. Don’t overcook as the bhindis will get mushy.

5.Add the garam masala powder and amchur. Mix it with the bhindi and onions.

7.Serve Bhindi Do Pyaza with rotis or phulkas.

JODHPURI MIRCHI PAKODA

JODHPURI MIRCHI PAKODA

Recipe by Rakesh sharma From the group Sikandalous Cuisine

Decades ago I visited Jodhpur and savored this delicacy for the first time in my life …….and I instantly fall in love with it….stuffed mirchi pakoda and makhani lassi two iconic dishes of JODHPUR city at Mishri Lal`s sweet shop………..here is my attempt to recreate that……I have added one tbsp of rice flour to batter to give it extra crispiness.

INGREDIENTS
Large green chillies 6
Oil to deep fry
STUFFING
Potatoes 3 medium boiled
Green chilies 4 finely chopped
Ginger 1” finely grated
Cumin 1 tsp
Anardana powdered 1 tbsp
Amchoor 11/2 tsp
Salt as per taste
BATTER
Besan 1 cup
Rice flour 1 tbsp
Baking powder ¼ tsp
Green chilies 1 finely chopped
Salt as per taste
Chili powder ¼ tsp

METHOD
Slit chilies from one side creating a pocket.
Prepare the batter mixing all the ingredients add water as required to create a thick flowing consistency batter. Whisk it well. Let it rest for 15 minutes.
Boil, peel and mash potatoes roughly.
Mix all the ingredients of the stuffing to mashed potatoes.
Fill the chili pockets with this stuffing pushing it deep inside the cavities.
Heat oil in a wok 
Dip each mirchi in the batter and deep fry on medium heat till golden brown and crisp.

Pineapple Upside down Cake

Pineapple Upside down Cake
Ingredients:
2 Tbsp of Unsalted Butter
1/3 Cup of Brown Sugar ( I have used plain sugar )
1 Tbsp of Water
4 slices of fresh Pineapple, cored or canned pineapple
Maraschino Cherries
1 1/3 Cup of All Purpose Flour
2 tsp of Baking Powder
1/8 tsp of Salt
2/3 Cup of Granulated Sugar
2/3 Cup of Sour Cream
¼ Cup (56 gms)of Unsalted Butter, softened at room temperature
1 Egg
1 tsp of Vanilla Extract
Process:
1) Preheat your oven to 350 degrees. Spray a 9 inch cake pan with non stick cooking spray and set aside.
2) Place the 2 tbsp of butter in the cake pan and place it in the oven until the butter melts.
3) Add the brown sugar and water to the melted butter and mix. Place the pineapple slices over the brown sugar mixture and arrange the maraschino cherries all around. Set aside while you make the batter.
4) In a large bowl cream together the butter and sugar, add the sour cream, egg and vanilla and mix until smooth. Add the flour, baking powder and salt. Mix just until everything is mixed thoroughly and bake for 35 minutes.
5) After 35 minutes take it out and let sit for 5 minutes only. After the five minutes invert onto a plate and let cool for 30 minutes before serving.

Recipe by Aisha Hafeez From the Group Home Bakers Guild 

BESAN KI BHARWA MIRCH

Recipe By Chanchal Kothari From Ghar Ka Khana

BESAN KI BHARWA MIRCH

INGREDIENTS
Thick green chillis 8-10
Besan 1/2bowl
Oil 3tbspn
Crushed roasted ground nut 1tspn
Chopped fresh corriander 2tbspn
Dry mango powder(amchur)1tspn or juice of half lemon
Dry corriander powder 1tbspn
Red chilli powder 1tspn
Sugar 1tspn
Roasted jeera and ajwain powder 1tbspn
Hing a pinch n jeera for tempering
Salt as per taste

METHOD
Heat 1tbspn oil n roast besan for 3to4 minutes. Let it cool. Slit chillis n remove seeds from it. Mix all masala in besan n fill half of it in the chillis. Heat remaining oil. Add hing n jeera then add stuff chillis. Cover and Cook till soft. Add remaining masala and mix. Cook for a minute and its ready to eat. Enjoy!!!!

Nutella Cheesecake

Nutella Cheesecake

Recipe shared by micky singh from Just Sharing Stuffs

It's the easiest No bake one.
And I thought let's cut out all effort , and make this with ready to eat Chocolate emulsion....Nutella. This is what I did..

Oil a 9" Spring Form Tin.

I had leftover chocolate cake . I used that for base .

So 150 gms ...Chocolate cake crumbs
100 gms any bland crackers , blitzed to crumbs.
100 gms melted Amul Butter
Mix the above three and line your tin , taking some of the mixture up the sides as well. Chill for about one hour.

Make the filling with

350 gms hung curd ...Amul Masti ( hang for at least 24hrs)
350 gm jar of Nutella
50 gms caster sugar ( optional , omit if you want less sweet)

Whip hung curd with caster sugar if adding .
Swirl the Nutella into the whipped hung curd

Spoon onto the biscuit / cake base.
Chill overnight.

Garnish with strawberries...or any other seasonal fruit

Hasselback potatoes basted with Chilli - garlic & herbs butter

Recipe By Supriya Mengi Kumaria
Image source Tried By Archana Jain From Sikandalous Cuisine

Love potatoes the Swedish way, Hasselback potatoes basted with Chilli - garlic & herbs butter !!

This how I made it:

6 Potatoes washed & peeled preferably bigger in size
1/2 cup butter melted
4-5 cloves of garlic crushed
Chilli flakes
Herbs of your choice - I used rosemary
Salt & freshly cracked pepper

Method:
1) Preheat Oven at 200 degrees
2) Make cuts in the potatoes, making sure that you don't cut it through. We want it to be intact.
3) Melt butter - add garlic, chilli flakes, herbs, salt & pepper. Let it stand for few mins, so that the flavours get infused.
4) Put potatoes on your baking dish and brush it with the butter mixture & in between the slices.
5) Sprinkle some more salt on top
6) it goes into the oven for 40 - 45 minutes till you get nice golden colour.

And it's done! Super easy