Spicy Roasted Chicken Legs

Ingredients 

Chicken Legs, ( I used 6 but you can use 12 or 24 and double recipe :D)
Butter ( I used liberally and used 1/2 of a 100 gm stick)
 Lemon Juice (about 1-2 lemons or more depend on how citrus you want)( 1/2 cup for 24 legs) 
 Seasonings. (I use ginger garlic paste+ Oregano+pasta seasoning+ black pepper+ Salt+ red chilly powder for the wet seasoning)-1 tbsp
 ( I used ginger powder (saute) and rest recipe to make dry seasoning) -1 tsp
Some coriander if you like ( optional) 


Recipe

1. Melt butter in a kadai/pan
2. And  dump lemon juice it right into it.
3. Next add wet seasoning. Now stir it together well…
 4. And be sure to stick your finger in and give it a taste. Add more spiciness if you’ve got the guts.
5. Thoroughly rinse your chicken legs.
6. And with tongs, transfer chicken legs to the butter mixture one by one.
7. Tilt the pan if you need to, and slosh the chicken around until thoroughly coated.
8. Remove each chicken leg to a baking rack.( cover it with foil) What I do is to put rack on baking sheet as the chicken drains liquid)
9. And before you pop them in the oven, give ‘em another coat of the butter mixture. Put in all of the mixture
10. Now, give them another sprinkle of dry seasoning.
11.  Pop ‘em in a 400-degree ( 200 degree C)  oven for exactly thirty minutes. 
12. After thirty minutes, they should be nice and golden brown. But if they could use just a little more color, turn the broiler on high and let ‘em sit under it for a minute or two. 
13. Sprinkle some pasta seasoning if you like or leave it.

I like to heap the chicken legs on a platter. I don’t know, it just says “abundance” to me.



Healthy variation

1. I used 2 tbsp of olive oil and rest process was same. Alternatively you can marinate chicken legs with wet seasoning and then add in oil. As oil is less in quantity compared to butter. Use coriander too. It tastes equally awesome.

Kadi Pakoda

Ingredients:

Oil-1 cooking spoon

Cumin seeds-1 tspCloves(Loung)-2
Black pepper- 2
Salt- About 1 spoon
Tumeric(Haldi)- 1 spoon
Coriander leaves

Besan mixture

Curd(dahi)- 500ml
Gram flour(besan)- 3 cooking spoons
Asafoetida (hing)- 1-2 pinch
Water- about 2 -3 litre

Masala mixture

Onion-1
Tomotoes- 2-3
Green chilly- 1-2
Red chilly powder- 1 spoon
Ginger garlic paste- 1 tablespoon

( One can use grated onion and tomatoes if mixer is unavailable)

Tadka

Oil-1 spoon
Dry Red Chilly-3-4

Curry leaves(Kadi pata)-5-6

Pakoras

Besan -according to need.
Fennel seeds(Sauf)- few
Baking soda-2-3 pinch( more baking soda means it quenches more oil)
Ginger garlic paste- 1 teaspoon

Salt- a pinch
1 spoon oil in besan
1/2 tsp red chilly powderWater
Oil-for frying

Recipee

Kadi -

1. Take about 500 ml of curd and blend it well using a fork. Put the besan in it and blend it well so that no lumps are formed. Put the hing in it and blend well by adding some water.

2.Take all the masala ingredients and blend it well in a mixer.

3. Take oil in a cooker and put cumin seeds, loung and black pepper and then put the blended mixture. Put haldi and cinnamon stick (darchini) and a bit of salt for the mixture to cook nicely. Let the mixture cook nicely till it let out oil.
4. Put the blended besan mixture into the cooker followed by 2 litre of water. If the mixture seems thick you can add 1 more litre. Stir it properly and keep stirring till it comes to boil. The flame should be high till boiled.

5. Once boiled, Add the salt. Cover the cooker and let it let out around 2 whistles. At this time the flame should high and then bring the flame to lowest after the whistles. Let the kadi cook for about 20 more minutes and then close the flame.

6. Once the cooker had let out all the steam stir the kadi nicely with the cooking spoon and add salt if less..

Tadka.

1. Heat some oil in a pan. Break the dry red chilly and take out the seeds from inside and then put them in the oil. Also put some curry leaves.

2.Once the red chilly break out, put the whole mixture in the cooker. If you want you can put some kadi in the pan let it cook a bit and then put it back in the cooker.

Pakoras
1.Blend the pakoras ingredients with water so no lumps are formed and a good consistency is reached. Add some sauf to it. Add 1 desert spoon of baking soda just 5 minutes before making them or else they flatten the pakoras. Add salt and bit of red chilly powder if you like.

2. Take some oil in a kadai and heat it. Then make some mixture and put it in the oil to make some pakoras. Fry them nicely and take out and put them directly in the kadi.

3. Decorate the kadi with some fresh coriander leaves.

The home cooked Mom special Kadi pakoras are ready. One can serve them with rice to make a hearty meal of kadi chawal.

Note: To have a layered top in cold kadai, put the hot kadi in the bowl, cool it and then store in the fridge. Also avoid re heating kadi or it becomes thinner.

Macaroni with White Cheese Sauce

Ingredients:

• 300 g Macaroni • 2 tbsp Refined Flour (Maida) • 2 cups Milk • 1 cup Processed Cheese (grated) • 2 tbsp Butter • Salt to taste • White Pepper Powder to taste • 1 tbsp Fresh Parsley (Ajmoda)

How to make Cheesy Macaroni:

• Boil macaroni till done, drain and run under tap water and set aside. I added pinch of salt and few drops of oil so the macaroni doesn't stick while boiling. • In a pan, heat butter and add refined flour to it. Sauté lightly. • Add milk to the maida, gently stirring it to avoid any lumps. Add grated cheese to the milk, stirring it all the while. • Add salt and white pepper powder to the sauce and cook for some more time. • In another pan, heat some butter and add the macaroni to it. Pour the white sauce to the macaroni and mix well. One may add extra salt, pepper and red chilly powder if desired at this time too. • Add on some extra cheese and chopped parsley. • Serve hot. Note: one may add flour, salt and pepper to the milk and stir to remove lumps and then add to butter if the other method causes lumps for you.

Fried 'Spicy' Arbi!

Ingredients

Arvi(Colocasia or Taro)- 1/2 kg-8-10 pieces

Salt-1 tsp

Red chilly powder-1 tsp

Aam chur(Mango powder) -1 tsp

Oil-1 cooking spoon

Water- 2-3 cups

Recipe:-

1. Wash arvi properly when to be cooked. Never wash arvi and keep beforehand as it gets spoiled.

2. Put the unpeeled arbi in a cooker and put some water to boil it. Allow it to boil for around 5-10 minutes or till it give 3-4 whistles.

3. Peel the skin of the arbi and if you want one can cut each piece into half.

4. Heat some oil in a kadai and put arbi in it. Deep fry it so it gets brown on both sides and then add salt and chilly powder to it.

5. Add aamchur in the end and let it cook nicely for 2 minutes so all ingredients get mixed. Don't overcook it or it can turn mashy.

6. Remove it on a paper to dry off oil and serve.

One can have it with roti as a main dish or like a snack.

Variation

1. One can also fry the arvi on all both sides so it turns crispy and remove it and then add all the pieces in the oil and add salt, chilly and amchur. Either ways tastes comes similar.

Arvi Patta Curry!

Colocasia esculenta leaf Curry in Gravy (Arbi Patta Curry )

Ingredients:

A couple of Colocasia esculenta leaves with petiole( Arbi patta- about 10 -20 bunches) ( I made about 15 rolls with 2 -3 leaves rolled in 1 roll)

For batter:

250 grams chick-pea flour(besan or more depending on the leaves)

Fennel seeds(Sauf)-1-2 teaspoon

Ginger garlic paste-1 tsp

Red chilly powder-1/2 tsp-1 tsp

Ajwain-1 tsp

Hing- a pinch (optional- i avoided) if u making curry as the curry salt and roll salt get mixed)

Water

Baking powder-1/2 tsp(to keep leaves green)- optional( I haven't used it)

Curry

Onion-1

Tomotoes-2

Ginger garlic paste-1 tsp

Red chilly powder-1 tsp

Coriander powder-2 tsp

Salt-3/4 tsp

( blend all ingredients in a blender)

Tumeric powder-1/4 tsp

Cumin seeds-1 tsp

Oil-2 cooking spoon

Water

Method:

Batter:

1. Prepare a batter of the besan and water. Mix well with a spoon. Add all batter ingredients to the batter. The consistency should be right for evenly spreading over the leaf sauce.

2. Wash the leaves with petiole in running water carefully. Lay leaf blades on a colander and let then dry on itself.

3. Lay the leaf, undersurface up( the light green side with the root up), on a work-board and starting from one corner of the leaf, evenly coat the leaf surface with the batter. A spoon does this job well.

4. Roll Another leave on it and repeat the process....I generally put the leave on each other in such way that the root on one side is alternate to other side so middle doesnt become too thick....Add one more leaf if the leaves are small...Roll the leaves carefully and tightly. Do not press hard as batter is likely to ooze out from the sides. Once you have finished tolling all the leaves, place them on a steamer and steam for 10 minutes. Any steamer can be used. In case a steamer is not available, a medium dish can be filled with water to about 2 inches depth and a smaller dish (medium strainer can be used)overturned inside the medium one. On top of the strainer put the rolled leaves.Cover the dish with a medium plate (turned upside) /lid and put it over a stove. The steam generated inside works well to steam cook the rolls. If the rools are long curve them at the sides without breaking.

5. When the rolls are done they change colour and cool them . Slice them into one inch thick slices when cooled.One can also refrigerate them and eat as healthy snacks.

6.Deep-fry these slices in oil till crisp. These crispies can also be served as snacks.

Curry

1. Heat oil in pan and Add jeera to it and then the blended paste along with tumeric powder and salt . Fry this masala till it leaves out oil and fresh taste goes and then add water according to consistency and add crispies in end and cook for a minute or two. The curry is ready.

Lauki Ke Kofte

For the Koftas

1 kg Lauki (Bottle Guards) peeled and grated

1 onion grated ( one can also add few thinly cut onion pieces for crunch)

2-3 green chilly (thinly cut)

Red Chilly powder-1/2 tsp

Ginger garlic paste-1 tsp

Besan- 1 cup or as much will dissolve the lauki properly

Salt- 1/2 tsp or according to taste

For the masala

1 Onion

2 tomotoes

2 tsp coriander powder

1 tsp red chilly powder

1/2 tsp tumeric powder

Salt- 1/2 to 1 tsp according to taste

Oil for frying and masala

1 tsp Cumin seeds for masala

Coriander leaves for garnishing

Recipe

1. Wash , peel and grate the launki.

2. Squeeze water from the launki and keep in a bowl.

3. Squeeze water from the grated onion and add in the same bowl.

4. Add rest of the ingredients except besan.

5. Add besan and mix it all nicely and make into nice dough.

6. Take small pieces from the dough and make small pakoras sized balls.

7. Heat oil in a kadai and make the pakoras and take it out and drain oil on a paper and keep it aside.

8. Mix the masala ingredients except salt in a grinder.

9. Take oil in a pan and heat it.

10. Add cumin seeds to the oil and let it splutter.

11. Put the mixture along with salt and fry it till it leaves oil and is done like bhuna masala. Keep adding water and do it.

12. Add water according to consistency for the gravy and boil it for few minutes

13. When water is boiled add the pakoras and coriander leaves and cook for4-5 minutes so that koftas become soft and serve.

Note: We can make kofta raitas too by adding the fried koftas in dahi .

Kadai Paneer

INGREDIENT:

250 gms Paneer (cottage cheese) ( I used 500 grams)

1/2 tsp cumin seeds

1 cinnamon

1 Large onion.

1 tbsp ginger garlic paste.

3 green chilis.

1 tsp turmeric powder.( i used 1/2 tsp)

1 tsp cumin powder.( i used 1/2 tsp as i used cumin seeds too or one can use 1 tsp of both too)

2 diced Capscicum

2 diced tomotoes

1 tsp coriander powder.

1 tsp red chilli powder.

1 tsp garam masala powder.

3 tbsp.tomato puree.

1 tsp kasoori methi.

Salt- 1/2 tsp

Sugar- 1 tsp

oil- 1+1 tsp

Chopped coriander leaves.

METHOD:

1. Cut paneer into cubes. Heat oil in a pan and fry paneer cubes in low flame for about 5 minutes. Set aside.

2. Blend onion and 2 green chilis into to get a paste.

3.Heat oil in a pan. Add cumin and cinnamon stick and then add onion chili paste and gingergarlic paste. Fry until the onion turns brown.Now add turmeric powder, cumin powder, red chili powder, coriander powder and salt. Fry the masala until the oil get separated from it.

4. Add tomato puree and sugar . Stir it frequently so as to get a thick gravy and it become bhuna and leaves the raw taste.

5. Now add Capscicum and Tomotoes and water and cover and cook for 5 minutes. Add garam masala and then cook till vegies are done.

6. Now add Paneer pieces and dry methi leaves( kasoori methi) and mix well .Cover the lid and let it cook for 5 minutes in low flame. Finally add chopped coriander.

7. Drain the water if you find it too watery.

Mattar Paneer Masala (Mom's Recipe)

Ingredients

Paneer-500 grams
Mattar-500 grams

Masala

Onions-1
Tomotoes-2
Dhaniya powder-2 tsp
Ginger -1 inch piece

Garlic - 1/2 full clove( 7-8)
Red chilly powder- 1 tsp

Tumeric powder-1/2 tsp( optional- not recommended)

Malai/yogurt- 1 small katori (optional)

Curry

Salt- 1 tsp
Cumin seeds-1tsp
Water
Fresh coriander
Oil-2 cooking spoon

Recipe

1. Boil paneer with a cup of water so its done. Strain it from water and keep water aside.

2. Take ingredients of masala in a blender and blend it nicely.

3. Take oil in a cooker and then add cumin seeds till it splutters and then add the masala ingredients with salt to it. Cook masala till it leaves oil. Do masala on high flame if u wanna do fast and pan open and keep adding water to it. One can use a closed pan with some outing to escape air too to do it and use low flame if u want to leave for some time. Add malai at this time and fry nicely.

4. Add peas to the done masala and fry it nicely by adding few drops of water. Add more water about 2 cup water or more depending on curry one wanted and paneer water and then give 2-3 whistles so peas gets done.

5. Add coriander leaves and let it boil and then add paneer in end and cook for 1-2 minutes and close lid for it to be done.

6. Mattar paneer is ready.

Home made paneer

Take milk and boil it and when its boiling sqeeze a lemon in it. Once it breaks , collect the milk in a muslim cloth and tie it and then press the cloth and shape with one hand and then use a marble or heavy object to press and make it thin. then place the cloth in a utencil and play a heavy object like the chakla on it and stay it overnight. In the morning take it out and cut according to desired pieces.

Fried Karela

Ingredients

Raw Karela-8

Red chilly powder-1 tsp

Salt-1 tsp

Aam chur-1 tsp

Oil

Recipe

1. Cut the karela into small pieces and put salt and leave aside.

2. Remove salted water from it.

3. Take oil in a karai and add karela to it and fry it nicely.

4. Then add salt and red chilly powder.

5. Cover kadai with a plate so karela softens.

6. In end add aam chur and then fry with some time.

7. One can add sauf dhaniya mix if its bitter.

Have crispy karela with roti.

Aloo Nutrela

Ingredients:-

Nutrela/ Soya Nuggets- 1/2 cup (or more if you like)

Potato- 1 large or 2 medium sized (Peeled and chopped)

Matter-1/2 cup

Oil:- 1 big tbsp

Cumin seeds:-1/2tsp

Mustard seeds:- 1/2 tsp

Onion- 1 small (chopped)

Ginger- 1 tbsp (Chopped)

Garlic-1 tbsp (chopped)

Tomato:- 1 and 1/2 (chopped)

Salt as per taste- 1 tsp

Turmeric:- 1/2 tsp

Red chilli powder:- 1/2 tsp

Garam masla:- 1/2 tsp

Coriander for garnishing

Water as per requirement

Procedure:-

1) Take water in small bowl & boil it.

2) Soak the Nutrela in the hot water for 5-7 minutes along with pinch of salt.

3) Heat oil in a pressure cooker, add cumin & mustard seeds, Allow it to splutter.

4) Add ginger & garlic and fry for 1 minute.

5) Add onions with pinch of saltand saute until golden brown in color

6) Add tomatoes , turmeric, red chilli powder, garam masala & salt , mix well..

7) Cook until tomatoes are tender and the masala leaves oil and raw taste goes off.

8) Squeeze out the water from soaked nutrela by pressing it between your hands very lightly.

10) Add mattar and potatoes in the tomato mixture and mix well and fry nicely and then add nutrela and fry nicely so that masala covers it.

11) Add enough water just to cover the potatoes & Nutrela and then let it boil.

12) Close the lid of the cooker and then let it give 2-3 whistles.

13) Switch off the gas, let it sit for 5 more minutes.

14) Garnish it with coriander & serve hot with rice.

Enjoy:)

Sarson ka Saag with Makkai Roti

Ingredients

Palak-200 grams or 500 grams(depends on ur taste)

Sarson-500 grams

Bathwa-200 grams(optional)

Soya-100 grams(optional)

Onions-1

Tomotoe-1-2

Green chilly-4-5

Red chilly-3-4 (seeds removed by tearing)

Garlic- 1 clove

Ginger- 1 small piece

Salt-1 tsp

Saute

Red chilly-4-5

Cumin seeds-1 tsp

Oil-2 tbsp (cooking spoon)

Recipe

1. One can take equal amounts of palak and sarson too ( one can include bathwa and soya to too) and cut them really small.

2. Wash the saag and let it drain completely.

2. Add saag in cooker and add onions, tomotoes, Ginger , , green chilly, salt to it.

3. Cover it with a plate and keep on low flame so it leaves water.

4. Let it leave some water and then add about 1/2 cup of water or more if water left by saag is less and close lid and let it give 2-3 whistles.

5. Take out sag on a strainer so water is stored in bowl down and saag in up.

6. Let it cool completely and then mix in a mixer using the stored water.

7. Take oil in kadai and add red chilly(whole cut into 3 each ) to it and zeera and then add the saag to it and water to make it thin of desired consistency and cover partially and cook for 3-5 minutes so that water is boiled nicely.

The saag tastes awesome with makkai roti.

Makai ki roti

Ingredients

2 1/2 cup maize flour
hot water

Method

Take all the ingredients in a bowl and add hot water.

Mix with a wooden spoon.

Keep covered till it is cool enough to be kneaded by hand. Knead for a few minutes. Hot water helps obtain a softer dough that doesn’t fray at the edges when rolled.

Divide into 8-10 portions. Roll out, one at a time, into 1/8 inch thick circles 5-6 inch diameter and .

Pressed between the palms to perfection by expert cooks, I roll mine between two layers of plastic (this slit Ziplock freezer-bag has been serving me well for over 10 years!].

Cook on medium heat on a tava or cast iron griddle, with or without a brushing of oil, ghee, or butter.

or

(1. Prepare a dough by adding water gradually.
2. Shape rotis between plastic sheets or make thin with hand by keep using water.
3. Cook on hot, well-greased griddle on slow flame.
4. Add a little ghee on both sides while cooking. Smear ghee on top and serve hot.)

Tip : Chopped methi leaves or grated radish can be added while making the dough. One can add 1-2 tsp atta and some ghee too.

Chane saag is made same way....use half kilo chana saag and 250 grams of both palak and bathwa

Methi Aloo

Ingredients

1 bunch fresh methi (fenugreek) leaves (cleaned, washed and finely chopped) (500 grams)
2 medium peeled and cut into small pieces aloo (potatoes)
2-3 medium tomato (chopped)
2 onions

ginger garlic paste-1 tsp(optional)
Salt To Taste- 1/2 tsp
1/4th tsp turmeric powder
Red chili powder to taste (opipnal)

green chillies-2-3
1/2 tsp panch puran

1/4 tsp rai
1 tbsp vegetable oil

Preparation:

• Heat oil and add panj puran and rai and let it spluter
• When seeds are done add onions, green chilly and saute till they turn brown and then add potaoes, salt, turmeric, chili powder and fry nicely . Sauté foe a moment.
• Cook till potatoes are half done on a medium flame.
• Add methi and cook on a medium flame till they absorb water and then add potatoes and ginger garlic paste so that smell retains and then cook till done.
• Serve the aloo methi hot with chapati .

Note: one can add equal amounts of palak too to it and cook same way.

Palak aloo/Palak bathwa (1 bunch each) aloo is cooked in same way but use cumin seeds instead of panj and rai.

Fish Fry

Ingredients

Fish- 1 kg ( i used ocean less thorns one (surmai)

Salt/ besan to rinse and water it to remove smell

For Marination

Ginger Garlic paste-1 tsp

Tumeric powder-1/2 tsp

Red Chilly powder -1/2 tsp

Salt- 1tsp

Lemon -1

For Frying

Maida-2-3 tsp

Suji-2-3 tsp

Garam masala-1 tsp

Oil

Salted potatoes

Recipe

1. Put fish in a bowl and rinse with salt/besan and water nicely.

2. Marinate it with all ingredients except salt and lemon for an hour or more. One can even marinate and keep in fridge overnight.

3. Add lemon juice about 10 minutes before frying. Add salt few minutes before frying too as it leaves out water.

4. Take suji, maida and garam masala in a bowl with pinch of salt and mix nicely.

5. Take enough oil in a kadai and let it heat.

6. Wrap suji mixture around fish and fry on low to medium flame for it to cook nicely.

7. Cut potatoes into slices and salt it and remove water in 5 minutes.

8. Fry potatoes in the remaining oil and serve them together


Tip : One can sprinkle maida etc with pinch of water on top of fish and roll just suji and fry . Result would be like this :-

Baby Vegetables with carrot puree

This is a Masterchef Australia dish

Ingredients

100g butter

750g trimmed baby vegetables, such as artichokes (halved, dressed with lemon juice), turnips, red and golden beetroot, female zucchini flowers, leeks, shelled peas, peas in the pod, radishes, yellow and red grape tomatoes

2 tbs peeled pistachios

olive oil, to drizzle

Micro-herbs, such as basil and rocket, to garnish

30g butter

2 carrots, coarsely grated

800ml olive oil

2 brushed potatoes, peeled, cut into 1cm slices

Vegetable oil, for deep-frying

250ml milk ( i used 1/2 cup)

6 garlic cloves

Method

Step 1:

For the carrot puree, melt butter in a saucepan over medium-low heat. Add carrots and a generous pinch of salt. Stir mixture every couple of minutes until the carrot starts to soften. Cover with a lid and cook for about 6 minutes or until very soft. Transfer to a blender, puree until smooth.

Step 2:

For the potato wafer, heat olive oil in a saucepan over medium-low heat and cook potato for about 25 minutes until soft, taking care not to let the oil get too hot. ( Cook for 25 minutes even if they get done in 5 minutes to make the wafer )

Remove potato and drain, reserving the cooking oil. Transfer to a blender with ¼ cup of the cooking oil and puree until smooth. Using a pastry scraper or palette knife, spread a thin film of the warm potato puree onto a baking sheet lined with baking paper.

Set aside in a dry place for 12 hours (preferably overnight). or else I baked it in a oven for some minutes and they were done. Tricky part is to spread flat...I used hand to spread it thinly too.

To finish the potato wafer, pour vegetable oil into a saucepan until one-third full. Heat over medium-high heat until 150°C. Carefully peel the dried potato off the baking paper and break into shards. Place into the oil and fry until lightly golden. Drain on paper towel and season with sea salt.

Step3: For the poached garlic, pour milk into a small saucepan and add the unpeeled garlic cloves. Bring to the boil, then reduce heat to low and gently simmer for 2-3 minutes or until soft. Drain. Peel garlic and set aside.

Step 4:

For the vegetables, add the butter, just enough water to cook the vegetables and a good pinch of salt to a deep frying pan, over medium-high heat. Depending on the vegetables you choose, add in the order of what will take the longest to cook. Start with the artichokes, baby turnips, and golden beetroot and cover with a lid. If using baby red beetroot, cook separately in salted boiling water until tender. Then after a few minutes, add the leeks and female zucchini flowers. Baste the vegetables with the stock. Next add the shelled peas in the pod, radishes, then the tomatoes. Finally, add the pistachios and a drizzle of olive oil.

i used brocolli, some beans, tomoto, some mushrooms, beetroot, baby radishes, green capscicum....i avoided putting water and dizzled just 1/2 tsp for radish.

Step 5:

To serve, smear some of the carrot puree onto a large serving platter. Top with the baby vegetables, poached garlic, potato wafer and micro herbs. Herbs I used were pudina powder and oregano.