Chicken Tikka Recipe

The word tikka means bits, pieces or chunks. Chicken tikka is an easy - to - cook dish in which chunks are marinated in special spices and then grilled it... The yogurt helps tenderize the chicken, the ginger garlic, and spices in the marinade infuse it with lots of flavor..The chicken chunks are traditionally made in tandoor oven..   

Chicken tikka is an authentic punjabi starter dish and it is delicious recipe of chicken..Chicken tikka can also be made into chicken tikka masala, a tasty gravy dish.. The main thing you should remember is the chicken should marinated over night so the flavour went deep into the it.. You could let it maginated upto 1 day...

Hot chicken tikka with a squeeze of lemon juice taste like heaven...My mouth is watering when i made this recipe....ok ok anyway here you go for the recipe..

INGREDIENTS :

Boneless chicken-1/2 kg

FOR MARINATE :

Ginger garlic paste-2 spn
Chilli powder-3 spn
Gram masala powder - 1 1/2 tsp
Lemon-1/2
Thick yogurd- 2 tbspn
Red food colour- 2 pinch
Oil - 2 tbspn
Salt to taste
Butter to base the chicken

METHOD:

• In a bowl take ginger garlic paste,and all the spices (i mention in the ingredients)
• Then add food colour,lemon, yogurd and oil.
• Wash the chicken well and add on it
• Mix evenly and let this maginate in the fridge over night...
• Preheat the oven to the highest temperature... 200 degree f. 
• Take the chicken out from the fridge before 30 mins that it comes to room temperature and cooks evently..
• Arrange it in a foil lined tray..
• Place it on the baking rrack and bake it for 10 mins.
• After 10 mins, take the tray out.. Turn the chicken over and base it with butter and place it on the oven..
• Cook the chicken for 10 mins untill the chicken is cooked. 
• Take it out  again brush it with butter and place it on the grill mode for 10 mins.
• When the chicken is cooked and gets a little chared around the edges..
• Remove this and serve hot with lemon wedges or sliced carrot..

PICTORIAL :

Take your chicken and cut into medium pieces

Add ginger garlic paste

Chilli powder and salt

Red food colour

Add in gram masala powder

Add in lemon juice

Then thick yogurt 

Add oil

Mix well.. let maginate over night

Arrange it in foil lined tray

Bake it for 10 mins

After 10 mins Flip over

Apply butter

Then again bake it for 10 mins

Again add in butter and grill for 10 mins

Now its done

Now plate it up..

It looks delicious...

Ulunthan Kali / Urad Dal Halwa

Ulunthan kali / urad dal halwa is an authentic dish and traditional dish of south indian - Tamil nadu. I am really sure all the girls from tamil nadu must be very very familiar with this ulunthan kali. The reason i say it is because this ulunthan kali is given to girls when they attain puberty and throughout their teen age...It is must during this time because it strengthens the pelvic bone of young girls and helps in strengthing the back...

Thia dish is totally amazing it involves only four main ingredients but loaded with proteins (urad dal), Iron & minerals (jaggery), Vitamin E & Omega 6 (gingelly oil), Even now the tradition of giving raw eggs and gingelly oil as a first thing in the morning for the first few days for young girls during their first menstruation cycle continues in many families.. They are considered to be vrery nutritious for their aduldhood... 

Ulunthan kali is must be made only with gingelly oil. Gingelly oil / nalla ennai is a cold pressed oil derived from seasame seeds and has numerous healthy benefits.. So friends try to incorporate it in cookind as much as possible.Normally they use urad dal but i used black gram urad dal because my grandma prepared like this...

So try this healthy traditional dish to your family members and teen age girls... Hope that you will love it and give it a try....

Preparation time : 10 mins

Cooking time : 35 to 40 mins

Cuisine : South Indian

Item : Traditional

Serve : 6

INGREDIENTS :

Black urad dal / Tholi ulunthu - 1 cup

Raw rice / pacharichi - 3/4 cup

Jaggery (grated) - 1 cup

Gingelly oil - 1/4 cup

Water - 1 1/2 cup

METHOD :

• Take rice and dal in a blender and grind it into fine powder or rava consistency in a mixer..
• Heat water to boil, add the jaggery and cook untill it melts..
• Now strain the jaggery syrup using a metal strainer to get rid of impurities...
• Again boil the jaggery syrup in a medium flame..
• Slowly add dal and rice powder little by little and stir continuously. Make sure no lumps are formed.
• Add in oil slowly and keep stirring continuously untill it reaches the kali consistency as shown in the photo..
• Stir it really well untill it leaves the sides of the kadai and switch off the stove and enjoy the ulunthan kali.
• Make it cute balls as serve it with ghee...

PICTORIAL :

Dal and rice

Add to blender

Grind it into powder

See like this

Take your ingredients

Heat water in a thick bottom pan

Add grated jaggery

Allow to boil

When jaggery dissolved completely

Strain it

Again pour into the kadai

Heat it in medium flam

Add dal powder little by little

stir well

Again little powder 

Stir continuously

Make sure no lumps are formed

Add oil slowly and stir well

Untill it reaches the kali consistency

Again add some oil

Ulunthan kali is ready

Make it like ball

Enjoy..

Delicious.....

Babycorn 65

Baby corn 65 / crispy baby corn fry is an incomparable classic snacks which has unique texture, taste, crispy, crunchy and kids loved it as their finger food. Our family is a big fan of baby corn. Today i have one attractive snacks from baby corn... as a easy starer that prepared in few seconds... It is an popular indo chinese vegetarian dish but i make the recipe as indian cuisine...

 

It pair well with noodles and fried rice or as a starter or as a brunch of snacks... I tasted this babycorn fry in a banquet.. From then i wanted to try it at home...My kids relished this with tomato sauce and there was not a single piece left for us... The smell of masala was awesome.. Every one loved it. Try this for your kids, But one thing, you should eat it hot to enjoy its crispness and flavour!!!

Preparation time : 10 mins
Marination time : 1/2 hour
Cooking time : 10 mins
Cuisine : indian
Serve : 4

INGREDIENTS :

Baby corn - 2 pocket
Ginger garlic paste - 1 tbspn
Chilli powder - 1 tbspn
Gram flour - 2 tsp
Rice flour - 2 tsp
Corn flour - 2 tsp
Red food colour - 1 pinch
Lemon - 1/2 
Salt as needed
Oil for frying
Water for cleaning.

METHOD :

• Cut the baby corn into medium size pieces..
• In a sauce pan allow water to boil, add cutted baby corn and little bit of salt.
• Allow to cook for 7 - 8 mins and then drain it.. keep aside.
• In a bowl take baby corn along with that all the powders, lemon juice, and ginger garlic paste.
• Mix well, let it marination for 30 mins. Baby corn will absorb the spices..
• Heat oil in a frying pan or kadai. When the oil is heated,
• Drop the babycorn pieces into the oil. 
• Deep fry on medium flame till they are golden brown and crispy..
• Take them out from frying pan and remove excess oil.
• Serve hot, enjoy it ....

PICTORIAL :

Take your baby corn

Cut it into medium pieces

In a sauce pan add some water and babycorn allow to boil

Alittle bit of salt

When its half cooked

Drain it

Along with that add in ginger garlic paste

A pinch of salt

Chilli powder

A little bit of food colour

Corn flou

Gram flour

Rice flour

Lemon juice

Mix evenly

Keep it for 30 mins

Heat a oil and drop it into the oil

Now it's ready

Enjoy hot....