Friday, August 30, 2013

Curd Chicken

Less spicy,superb taste,process quicken;so is the yummy curd chicken!



  • Chicken  500 gm
  • Curd  250 ml
  • Garlic  6-7 cloves

  • Ginger  1 medium piece
  • Black pepper  1 tsp
  • Green chillies  3-4
  • Coriander leaves  25 gm
  • Red chilli powder  1/4 tsp
  • Turmeric powder  1/4 tsp
  • Garam masala  1/2 tsp
  • Salt to taste
  • Refined oil or Ghee  2-3 tbsp


  1. Marination of chicken
  • Peel off garlic clove
  •  Cut ginger into small pieces.
  • Crush [dardara] the black pepper. 
  • Wash the chicken.Make deep cuts on its surface at various places.Make paste of curd,salt,crushed black pepper,turmeric powder, green chillies,ginger & garlic.Process it well in a mixer.
  • .Apply this mixture on the chicken pieces so that each piece and every part of it is well covered.
Marinate for about 3-4 hours.
2. Chop finely the coriander leaves.


  1. Heat oil or ghee in a heavy bottomed pan.
  2. Add all the pieces of marinated chicken,and garam masala,mix well and saute uniformly for 5-6 minutes on high heat till the chicken turns light brown.
  3. Add marinade,left in the pot of marinated chicken,to the pan and mix well.Cover the pan and lower the flame.
  4. Cook for about 10 minutes or until the chicken is tender.When the colour of gravy changes to golden.Close the flame 
The Curd chicken is ready.
Garnish with chopped coriander leaves and serve hot. 
Matching companion: Nan, rumali roti or jeera rice.

Tuesday, August 20, 2013

Fruit Cake

       Let us have a change of taste.Let us have a break from meals,breakfast or even purchased bakery edibles...So prepare a home made fruit cake and surprise the family members & friends!


  • Refined flour [maida]  150 gm
  • Egg 2
  • Caster sugar  125 gm
  • White butter or ghee  75 ml/gm
  • Baking powder  1/4 tsp
  • Vanilla essence  1 tsp  


1.For caramel colour [brown sugar]:
Cashew nut
  • Sugar  30 gm
  • Lemonjuice  1 tsp


 Sprinkle a few drops of water over sugar.Heat till it becomes brown,then add lemon juice and  water [ 1/2 cup] to form liquid consistency.Close the flame.
2. Cut the cashew nut & almonds into fine pieces and keep aside.

   Dry fruits:
  • Cashew nut  10 pieces
  • Almond  10 pieces
  • Cherry  10-15 pieces
  • Currant  50 gm
  • Tutti fruity 2 tbsp
    Other items:
  • Milk  1cup
  • Honey 1tbs
  • Curants



  • At first mix maida [refined flour] & baking powder and filter 2-3 times.
  • Take white butter & sugar in a clean bowl.Cream them till the mixture gets light and fluffy.

  • Wash all the dry fruits except cashew nut and cut them in equal 
  • sizes.Spread them on a napkin to dry.Then mix them into maida mixture.
  • Separately,prepare enamel colour with help of water,lemon juice and sugar.

  • Beat both the eggs in a clean bowl.Then mix vanilla essence and caramel colour.
  • Now add gradually the beaten egg mixture to mixture of white butter & sugar.
  • Now,mix dry fruit to mixture of maida & baking powder.Now add this mixture gradually one spoon at a time to mixture of beaten egg and keep on beating regularly [make sure] till all the mixture is used.If this batter is getting thick enough to obstruct beating,then add 1 tbsp of milk. 
  • Now the cake batter is ready.
  • Either apply butter or ghee on the bottom of mould or spread a butter paper over the bottom of mould.Mould may be of any shape or size.
    • Next  folding process is done with the batter.Add honey and pour the batter into cake mould.Over it spread pieces of almond,cashew nut and cherry.
    Cake batter

    Preheat the oven,put the mould in it and bake at 120 degree centigrade for about 20 minutes.

    •  After baking is over,take the mould out,put it on the wire rack and cool it.

      Fruit Cake is ready.
      Slice and Serve!  

      Saturday, August 10, 2013

      Sabudana Khichadi [Fried Sago Mix]

      Sabudana [Sago] Khichadi is a fast to cook, tasty and nutritious breakfast item liked by young or old alike.Even on occasions of fasting, it can be taken.


      • Sabudana [Sago] 250 gm
      • Pea nuts 1cup
      • Potato 3-4medium
      • Cumin seeds 1/2tsp
      • Black pepper 1/2tsp
      • Ginger 1small pc
      • Green chilli 4-5pcs
      • Coriander leaves 1small bunch
      • Lemon 1-2pcs
      • Salt to taste {during fasting,use sendha namak [rock salt] }
      • Refined oil  4tbsp

      Serves: 4



      • Wash sabudana 2-3 times and soak into 2 cup of water for at least 4-5 hours.
      • Then drain water and keep the sabudana aside.Keep in mind that the same should be moist till its use.With the time it will increase in volume.This is to be ascertained that pearls of sabudana should be soft.
      • Chop the green chilies finely into small pieces.
      • Roast peanuts in a heavy bottom pan, continuously stirring so that the same is not burnt.Then peel off the skin.Grind the peanuts for broken or coarse small pieces.
      • Boil the potatoes.Then mash coarsely.
      • Grind pepper.
      • Chop the coriander leaves finely.
      • Grate ginger. 


      • Heat refined oil in a deep fry pan on high flame and add cumin seeds.When it becomes red,add green chili,grated ginger and mashed potato.Mix and fry for 5-6 minutes.
      • Add salt and ground peanuts.Mix well again.Keep on stirring for 2-3 minutes.Add soaked sabudana.Mix well and fry with continuous stirring till its pearls turn transparent.
      • Add 1 tbsp lemon juice and ground black pepper.Mix well.
      • Close the flame.
      • Garnish with coriander leaves.
      Serve hot.